Reologija uključuje proučavanje mehaničkih svojstava hrane i njihovog protjecanja i deformiranja u različitim uvjetima – lijevanje, hladenje, tijekom vremena itd. Ekstruzija hrane je uspostavljena i vrlo svestrana tehnika za proizvodnju hrane, hrane za životinje, prehrambenih dodataka i okusa. Kliknite na navedeni link kako bi preuzeli dokumente o detaljima primjene reologije i ekstruzije u hrani.
FTIR Microscopy Analyzes Microplastics in the Environment
Exfoliation has become a common practice in facials and other cosmetic treatments. The outer layers of skin contain a significant number of dead cells. Removal of these cells, called exfoliation, produces a cosmetically cleaner appearance. With the surge of interest in this practice, many cosmetic producers began using tiny pieces of materials in their products […]