Статті в журналах: "Removal of leavening agents"

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Neeharika, B. "Leavening Agents for Food Industry." International Journal of Current Microbiology and Applied Sciences 9, no. 9 (September 10, 2020): 1812–17. http://dx.doi.org/10.20546/ijcmas.2020.909.227.

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Ashari, Rozzamri, Atiqah-Izyannie A.M., Mat Yusoff M., and Ismail Fitry Mohamed Rashedi. "Effects of leavening agents in batter system on quality of deep-fried chicken breast meat." Food Research 4, no. 2 (October 7, 2019): 327–34. http://dx.doi.org/10.26656/fr.2017.4(2).273.

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The crispiness is an important parameter of battered chicken meat products and could be improved by adding leavening agents such as baking powder and dried yeast. This work was aimed to study the effect of different leavening agents added on the quality characteristics of battered chicken meat. Chicken breast meat strips were dipped into batters using different type of leavening agent; control (without a leavening agent); 4% baking powder (1), 4% dried yeast (2) and 2% baking powder + 2% dried yeast (3). The batter was kept in room temperature (RT) and cold temperature (CT) for one hour after coating. Moisture content, fat content, the viscosity of batter formulation, color, texture and sensory of fried battered chicken meat strips were evaluated. Moisture contents of RT3 and CT3 were significantly higher compared to other treatments while the fat content and viscosity of RT3 and CT3 were among the lowest. The RT2 and CT2 resulted in the lightest color. Compared to control samples, the addition of baking powder and yeast increased crispiness (fracturability and hardness) which was higher when used in combination than alone. Sensory evaluation of quality attributes showed crispiness and overall acceptability for RT3 and CT3 were among the highest. From the experiment, formulation 3 displayed the best effect of the leavening agents (a combination of baking powder and dried yeast) in batter system which produced lower fat, high moisture content, and crispier deep-fried chicken breast meat.

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CONSTANTINESCU, GABRIELA, MONICA DINU, PETRU ALEXE, and AMELIA BUCULEI. "Study on the opportunity to improve the quality of the flour for pastry by adding chemical leavening agents." Romanian Biotechnological Letters 27, no. 4/2022 (September 20, 2022): 3628–35. http://dx.doi.org/10.25083/rbl/27.4/3628.3635.

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Food products that do not require practices for processing, and are easy to prepare have attracted the attention of consumers. An example of this type of product is the premixes formulations for cake mix which allows the cake to be made easily and quickly. The consumer of this type of product has the expectation, when following the instructions, to obtain a uniform and quality product. There are many different chemical leavening agents available to the baker. These include baking soda (sodium bicarbonate), ammonium bicarbonate, potassium bicarbonate, baking powder (baking soda, calcium phosphate and sodium aluminum sulfate) and leavening acids. Generating CO2 and neutralizing sodium bicarbonate is the primary role of leavening acids, but, it is important not to forget their secondary role and their effects. Taking into consideration these facts, the objective of experiments was to establish the connection between quantity and quality of leavening agents and the quality of bakery products. As the chemical leavening agents get into flour, it is also important to comprehend how they influence the rheological parameters of flour with direct implication in the quality of the products made. For experiments, baking powder was used, which was added in specific quantities to wheat flour. The flour samples were made, and the samples obtained were sensory evaluated in the panel. Correlating Mixolab Profiler indices with the baking samples, and also with the legislation regarding, the best results were obtained for flour with 2% baking powder.

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Kollemparembil, Ann Mary, Shubhangi Srivastava, Viktoria Zettel, Bernhard Gatternig, Antonio Delgado, Mario Jekle, and Bernd Hitzmann. "Application of CO2 Gas Hydrates as Leavening Agents in Black-and-White Cookies." Foods 12, no. 14 (July 23, 2023): 2797. http://dx.doi.org/10.3390/foods12142797.

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In this unprecedented study, the application of CO2 gas hydrates (GH) as a leavening agent to produce black-and-white cookies by replacing ammonium bicarbonate is investigated. Ammonium bicarbonate, the principal leavening ingredient in black-and-white cookies, has been linked to the creation of a carcinogenic substance known as acrylamide. Three distinct GH concentrations, 20%, 40%, and 50%, were utilized to determine the necessary amount to obtain a good leavening effect. However, the abrupt reduction in temperature brought on by the addition of GH had an inadmissible effect on the cookie dough. Consequently, an innovative kneading method carried out in a closed mixing unit at a high temperature was developed. The specific volume of the cookies when employing 50% GH as a baking agent was more than half that produced when using ammonium bicarbonate. In the cookies with GH, the springiness and hardness, which are the quality-determining textural characteristics of the pastry, remained within an acceptable range. The amount of acrylamide was reduced from 24.8 µg/Kg to around 18 µg/Kg by this research. Therefore, the presented study demonstrates the possibility of using CO2 GH as a leavening agent in black-and-white cookies and in other products for a healthier future.

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Venturi, Manuel, Viola Galli, Niccolò Pini, Simona Guerrini, Costanza Sodi, and Lisa Granchi. "Influence of different leavening agents on technological and nutritional characteristics of whole grain breads obtained from ancient and modern flour varieties." European Food Research and Technology 247, no. 7 (April 12, 2021): 1701–10. http://dx.doi.org/10.1007/s00217-021-03740-y.

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AbstractThe aim of the work was to assess the influence of the leavening agent on several technological, chemical, and nutritional characteristics of breads prepared with whole soft wheat (Triticum aestivum L.) flours. As leavening agents in bread-making, baker’s yeast, biga, and sourdough were utilized. Two ancient varieties, Andriolo and Verna, and a modern grain variety, Bologna, were used. Analysis of the obtained breads included the measurement of the phenols content, the antioxidant activity, the in vitro protein and total digestibility, the texture profile, the crumb grain characteristics and the microbial shelf-life test. The results of the principle component analysis of bread features indicated a clustering depending especially on the leavening agent rather than on the employed flour, particularly when sourdough was used. Protein digestibility, crumb grain characteristics, and shelf-life led to the main differences among the samples. Ancient wheat flour displayed similar features when the same leavening agent was applied. Particularly, the use of sourdough levelled the differences due to flour, leading to breads with similar technological and nutritional characteristics. The findings highlighted a marked effect of the leavening agent on bread final characteristics.

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Musa, Usman, Abubakar Fatima Jurara, and Ahmad Muhammad Mubarak. "Isolation, Identification and Leavening Ability of Yeast from Local Fruits." Asian Journal of Plant Biology 5, no. 1 (July 31, 2023): 33–36. http://dx.doi.org/10.54987/ajpb.v5i1.825.

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Yeast is the organism used in the leavening of dough in a bakery. The study was carried out to determine the leavening ability of yeast isolated from different fruits. Three different yeast species were isolated from different fruits and were identified using cultural and microscopic methods. The yeast species isolated were tested for their temperature tolerance, ethanol tolerance, carbohydrate fermentation and leavening ability. The isolates were able to tolerate different temperature ranges (25 °C, 30 °C and 37 °C), and different concentrations of alcohols (2%, 4%, 6%, and 8%). They were also able to grow and ferment glucose, sucrose, and fructose. The ability of the identified yeast species to increase the volume of the dough was examined by fermenting flour dough. The fermentation was conducted at 30 °C for 72 h. Yeast isolates from date, pineapple, mango and commercial beakers yeast were found to have a leavening ability of 66, 60, 40 and 58, respectively, and the control having 20 cm3/g. This indicates that the fruits could be a potential source of indigenous yeast species which can serve as good leavening agents.

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Taglieri, Isabella, Chiara Sanmartin, Francesca Venturi, Monica Macaluso, Angela Zinnai, Silvia Tavarini, Andrea Serra, Giuseppe Conte, Guido Flamini, and Luciana G. Angelini. "Effect of the Leavening Agent on the Compositional and Sensorial Characteristics of Bread Fortified with Flaxseed Cake." Applied Sciences 10, no. 15 (July 29, 2020): 5235. http://dx.doi.org/10.3390/app10155235.

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Health and well-being improvement is currently driving innovation in bread, using a wide variety of value-added compounds as extra ingredients, including food industry by-products in a circular economy concept. In this context, this research aimed at evaluating the effect of the fortification of bread with different percentages of flaxseed cake, comparing two leavening agents: sourdough and baker’s yeast. Sensorial, physicochemical, and nutritional properties, including pH, the main fermentative metabolites, fatty acids, total phenols, antioxidant capacity, and volatile organic compounds were determined for fortified bread. The results showed a significant improvement of nutraceutical profile of the bread fortified with flaxseed cake in a dose-dependent manner. Regardless of the leavening agent, the fortification determined a decrease of n-6:n-3 ratio, reaching the recommended value (<3) already at the 7.5% level. Furthermore, under the same fortification level, sourdough breads showed a higher level of total phenols and antiradical activity than baker’s yeast breads. Sensory profiles were instead deeply influenced by both the fortification percentage and the leavening agents. In conclusion, considering both nutritional and sensory results, the best formulation as a function of leavening agent utilized was defined as 5% and 7.5% when sourdough and baker’s yeast were used, respectively.

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Kim, Jin Won, Sang Won Park, A. Ra Cho, Hee-Ju Kim, Jinseon Kim, Gyeong Mi Lee, Juan Park, and Jung-Kue Shin. "Quality Properties of Yackwa Depending on Leavening Agents." Food Engineering Progress 20, no. 4 (November 30, 2016): 386–92. http://dx.doi.org/10.13050/foodengprog.2016.20.4.386.

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9

Taglieri, Isabella, Chiara Sanmartin, Francesca Venturi, Monica Macaluso, Alessandro Bianchi, Cristina Sgherri, Mike Frank Quartacci, et al. "Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties." Foods 10, no. 5 (April 25, 2021): 942. http://dx.doi.org/10.3390/foods10050942.

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This research aimed to explore the feasibility of fortifying bread with cooked Vitelotte potato powder and Citrus albedo, comparing the use of baker’s yeast or sourdough as leavening agents. Breads obtained were thus subjected to physico-chemical and sensory characterizations. The replacement of part of the wheat flour with purple potato and albedo determined a significant enhancement of the phenolic profile and antioxidant status of fortified breads, as well as a longer shelf life. Thanks to its acidity and antimicrobial activity, sourdough improved the levels of health-promoting compounds and stability. Both the fortification and the leavening agent deeply affected the organoleptic, expression, and the aroma profile, of the fortified bread. Interestingly, albedo addition, despite its effectiveness in boosting the phenolic profile, determined a higher perception of aftertaste and bitterness, irrespective of the leavening agent. Based on these results, the use of purple potatoes and Citrus albedo, if properly formulated, could represent a valuable strategy for the development of high-quality products, with longer shelf-life.

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Covino, Clelia, Angela Sorrentino, Prospero Di Pierro, and Paolo Masi. "Study of Physico-Chemical Properties of Dough and Wood Oven-Baked Pizza Base: The Effect of Leavening Time." Foods 12, no. 7 (March 26, 2023): 1407. http://dx.doi.org/10.3390/foods12071407.

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The research objective was to investigate the morpho-rheological, chemical, and structural changes of dough and Neapolitan pizza TSG as the leavening time varies and to evaluate their effects on the digestibility of starch and on the formation of acrylamide during baking. Pizza dough leavening was monitored for 48 h at 22 °C/80% RH, and the analyses were conducted at selected leavening times (0, 4, 8, 16, 24, and 48 h). It was observed that in 30 h the volume tripled and the viscoelastic dough relaxed in the first 4 h, as evidenced by the lower value of the relaxation percentage “a” and the higher rate of decay “b”, associated with a high value of the compression work, indicating the presence of a very strong gluten mesh. In the following hours, the dough lost elasticity, and in fact, the G’ modulus decreased due to the weakening of the weak interactions between the gluten proteins and the starch. This suggests that a long leavening improved the extensibility of the pizza disc, facilitating the action of the pizza maker. Thermal (TGA and DSC) and morphological (SEM) analyses evidenced the highest water removal rate from the dough, a wider starch gelatinization temperature range, a ∆H of 0.975 ± 0.013 J/g, and a more open and weak gluten structure in dough balls leavened for 16 h. As the leavening time increased, both dough and pizza base samples showed an increase in reducing sugars and free amino groups, while the rapidly digestible starch decreased in the dough following the metabolism of the yeasts and increased in the pizza base due to the starch gelatinization that occurs during baking, which makes it much more susceptible to α-amylase. Finally, the levels of acrylamide remained at the same values despite the higher availability of reducing sugars and its precursors during leavening.

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Nikolaou, Evgenia N., Evangelia D. Karvela, Argyri Papadopoulou, and Vaios T. Karathanos. "The Effect of Enrichment with Sour-Cherry Extracts on Gluten-Free Snacks Developed by Novel 3D Technologies." Antioxidants 12, no. 8 (August 9, 2023): 1583. http://dx.doi.org/10.3390/antiox12081583.

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Gluten-free formulations (GF) were utilized as food inks enriched with sour-cherry powder (SCP) and lyophilized extract (SCLE), and their physicochemical, rheological, and thermomechanical properties were evaluated with respect to different leavening conditions. Post-printing drying was also assessed in terms of texture, color, and phenolic substances. SCP and SCLE enrichment decreased lightness by 15% and increased red hue by almost 30%, mainly in yeast formulations. SC addition reduced pH by more than 12% for SCP in both leavening conditions and at 10% to 12% for SCLE, depending on leavening agents. The SCLE addition doubled dynamic moduli and complex viscosity magnitudes and increased hardness at 75.7% compared to the control for baking-powder formulations. SC enrichment, compared to the control, increased the phenolic sum to more than 90% (87% SCLE, 96% SCP) in yeast formulations, presenting lower values (almost 70%) for baking powder. Antioxidant activity in 3D-printed snacks was positively influenced by SC incorporation, depending on the drying and leavening treatment. Phenolic content, in terms of total phenolic sum, origin, and composition, possibly impacts the product’s antioxidant activity by depicting antagonistic or synergistic phenomena. Ultimately, 3D printing is feasible for producing functional GF snacks enriched with sour-cherry extracts.

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Srivastava, Shubhangi, Ann Mary Kollemparembil, Viktoria Zettel, Timo Claßen, Mohammad Mobarak, Bernhard Gatternig, Antonio Delgado, Mario Jekle, and Bernd Hitzmann. "A Comparative Analysis of Partial Replacement of Yeast with CO2 Gas Hydrates as Leavening Agents in Baking of Wheat Bread." Processes 11, no. 3 (February 21, 2023): 653. http://dx.doi.org/10.3390/pr11030653.

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The aim of this study is to examine how CO2 gas hydrates (CO2 GH) are used in baking, notably in the creation of wheat bread, as a leavening agent. CO2 GH were produced with the use of food grade amino acids called promoters. The article emphasizes an interesting approach by using a hybrid combination of yeast and CO2 GH. The current study is based on a comparative evaluation of leavening agents in bread with (1) GH with promoters (20–70% GH) and (2) GH with promoters + yeast as a partial replacement (25–75%). The results obtained are then also compared with those of standard yeast bread along with the effects on wheat bread quality parameters such as volume, specific volume, hardness, moisture content, baking loss, and pore size. The GH bread with promoters had baking losses that were equivalent to the quality of traditional yeast bread. The breads with 60% and 70% GH with promoters had the best outcomes when compared with standard yeast bread. When a combination of CO2 GH with promoters (20–70%) and yeast (25–75%) was used in the study, the best combinations were obtained with 70% GH + 50% yeast and 70% GH + 75% yeast. Additionally, this article clarifies some potential future uses for CO2 GH as leavening agents in the bread industry, with a discussion of potential limitations as well as the cost efficiency of the developed technology. This information could help in the creation of new methods and standards for better CO2 GH selection for usage in other bakery goods.

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Igwe, EC, YB Oyebode, and MA Dandago. "Effect of fermentation time and leavening agent on the quality of laboratory produced and market samples of masa (a local cereal based puff batter)." African Journal of Food, Agriculture, Nutrition and Development 13, no. 60 (December 23, 2013): 8415–27. http://dx.doi.org/10.18697/ajfand.60.12870.

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Evaluation of production techniques, quality of market samples and effects of fermentation times (6 and 8hrs), leavening agents (yeasts and baking powder) and shelf life (fresh and 24h) on the quality of masa were carried out through interviews, processing operations, laboratory analyses and sensory studies. Statistical analyses were carried out using the SPSS Statistical Package. Variations in processing techniques among masa producers were method of preparing the rice, soaking time for the rice (4 – 6h), the time paste was allowed to stay before baker’s yeast was added (3 – 4h), frying time (4 -5 minutes) and ratios of cooked rice to soaked rice (1: 2 and 1: 4). Uniform practices among masa producers were washing, wet-milling, fermentation time (overnight), addition of yeast, salts and sugars and dilution of fairly thick batter with trona (baking powder) before frying. Functional properties of rice were foam capacity (23.7%), foam stability (88.5%), water absorption capacity (0.02%), gelation capacity (20%), gelatinization temperature (82 o C) and gelation time (20 minutes) Significant differences were observed between the masa samples for ash, moisture, protein, lipid and total bacterial counts (p ≤ 0.05). Their ranges for both laboratory-processed and market samples, respectively were; moisture (10.2 – 11.7% and 12.0 – 13.7%); protein (7.1 – 7.6% and 7.6 – 8.2%); lipid (1.9 – 2.4% and 2.4 – 2.6%); ash (0.4 – 0.7% and 0.6 – 0.8%) and total bacterial counts (1.2 x 10 1 – 1.6 x10 1 cfu/g). For the first day of their production, significant differences (p ≤ 0.05) were observed for all the sensory factors for both laboratory-processed and market samples of masa . Based on sensory scores, all the laboratory-produced masa samples were organoleptically acceptable without much significant difference (p ≥ 0.05) except for masa fermented for 8h without leavening agent. The mean sensory scores of all fresh market samples of masa were less than 4.0 on a 7-point Hedonic scale. Significant differences were observed between the market and laboratory processed samples of masa after the first day of production for all the sensory factors (P ≤ 0.05) and 50% of market and laboratory produced masa samples were not sensorially acceptable. Unlike freshly produced (for both market and laboratory) masa samples , it was found out that after the first day (24h) of production, the trend was not the same. This is because unlike market samples of masa , laboratory prepared masa samples without leavening agents, were as unacceptable as masa samples with leavening agents.

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Pepe, O. "Effect of proteolytic starter cultures as leavening agents of pizza dough." International Journal of Food Microbiology 84, no. 3 (August 1, 2003): 319–26. http://dx.doi.org/10.1016/s0168-1605(02)00473-7.

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15

Ozuna, César, Eugenia Trueba-Vázquez, Gemma Moraga, Empar Llorca, and Isabel Hernando. "Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial Properties." Foods 9, no. 7 (July 8, 2020): 895. http://dx.doi.org/10.3390/foods9070895.

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Natural sweeteners, such as agave syrup, might be a healthy alternative to sucrose used in sweet bakery products linked to obesity. We evaluated the effect of sucrose replacement by agave syrup on rheological and microstructural properties of muffin batter and on physical and sensorial properties of the baked product. Muffins were formulated by replacing 25%, 50%, 75%, and 100% of sucrose by agave syrup (AS) and partially hydrolyzed agave syrup (PHAS), and by adding xanthan gum and doubled quantities of leavening agents. Rheological and microstructural properties of batter during baking were analyzed over the range of 25–100 °C. In the muffins, the structure, texture, color, and sensory acceptance were studied. The combination of agave syrup with xanthan gum and doubled quantities of leavening agents affected (p < 0.05) rheological and microstructural properties of the batters and textural properties of the low-sucrose muffins compared to the controls. The increase in agave syrup levels resulted in a darker crumb and crust. Sensory evaluation showed that AS-75 and PHAS-75 were the best alternatives to the control samples. Our results suggest a plausible substitution of up to 75% of sucrose by agave syrup in preparation of muffins, with physical and sensorial characteristics similar to those of their sucrose-containing counterparts.

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Babinčáková, Mária. "Leavening Agents: The Chemistry of Baking Discovered with a Computer-Based Learning." Journal of Chemical Education 97, no. 4 (March 10, 2020): 1190–94. http://dx.doi.org/10.1021/acs.jchemed.9b00695.

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Lee, S. M., F. Widodo, and D. Lo. "The effect of different types of leavening agents on the physical characteristics and sensory of red bean sponge cake." IOP Conference Series: Earth and Environmental Science 1338, no. 1 (May 1, 2024): 012023. http://dx.doi.org/10.1088/1755-1315/1338/1/012023.

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Abstract Red bean (Phaseolus vulgaris L.) has rapid growth in Indonesia with high production capacity. It has 50% more protein and 88% more crude fiber content than wheat flour. This makes red beans one of the potential raw materials for making sponge cake without using wheat flour. However, red bean-based products need additional food additives to improve the physical characteristics of sponge cake. The purpose of this study is to develop a sponge cake product made from red bean flour as a substitute for wheat flour with the addition of food additives (SP, TBM, ovalette, baking powder, baking soda, and cream of tartar) also to determine the effect of using the type of leavening agent on physical characteristic and preference level on red bean sponge cake. Hardness, density, swelling power, swelling stability, crumbs analysis, color properties, and sensory evaluation was conducted using six different leavening agents. Furthermore, the sample analysis was performed triplicate then analysed using one-way analysis of variance (ANOVA). Based on the physical characteristic test, the best addition of food additives is SP, TBM, and baking powder. Furthermore, red bean sponge cake with the addition of SP was the most liked by the panelists with a score of 3.79.

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Zolfaghari, Mahboubeh Sadat, Gholamhassan Asadi, Seyed Mahdi Seyedain Ardebili, and Kambiz Larijani. "Evaluation and comparison of different dough leavening agents on quality of lavash bread." Journal of Food Measurement and Characterization 11, no. 1 (July 18, 2016): 93–98. http://dx.doi.org/10.1007/s11694-016-9375-3.

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Srivastava, Shubhangi, Ann Mary Kollemparembil, Viktoria Zettel, Timo Claßen, Mohammad Mobarak, Bernhard Gatternig, Antonio Delgado, Mario Jekle, and Bernd Hitzmann. "An Innovative Approach in the Baking of Bread with CO2 Gas Hydrates as Leavening Agents." Foods 11, no. 22 (November 9, 2022): 3570. http://dx.doi.org/10.3390/foods11223570.

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Gas (guest) molecules are trapped in hydrogen-bonded water molecules to form gas hydrates (GH), non-stoichiometric solids that resemble ice. High pressure and low temperature are typical conditions for their development, with van der Waals forces joining the host and guest molecules. This article study investigates the application of CO2 gas hydrates (CO2 GH) as a leavening agent in baking, with particular reference to the production of wheat bread. The main intention of this study is to better understand the complex bread dough formed by CO2 GH and its impact on product quality. This may enable the adaptation of CO2 GH in baking applications, such as those that can specifically influence wheat bread properties, and so the final bread quality. The present research further examines the comparative evaluation of yeast bread with the GH bread’s impact on bread quality parameters. The amount of GH was varied from 10 to 60%/amount of flour for the GH breads. The GH breads were compared with the standard yeast bread for different quality parameters such as volume, texture, and pore analysis. The results show that the bread with 20% and 40% GH obtained the best results in terms of volume and pore size. Moreover, this article also sheds some light on the future applications of the use of CO2 GH as leavening agents in foods. This knowledge could help to create new procedures and criteria for improved GH selection for applications in bread making and other bakery or food products.

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Srivastava, Shubhangi, Ann Mary Kollemparembil, Viktoria Zettel, Antonio Delgado, Mario Jekle, and Bernd Hitzmann. "Improving the Leavening Effect of Ice like CO2 Gas Hydrates by Addition of Gelling Agents in Wheat Bread." Gels 9, no. 3 (March 14, 2023): 223. http://dx.doi.org/10.3390/gels9030223.

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This article brings together the application of ice-like CO2 gas hydrates (GH) as a leavening agent in wheat bread along with the incorporation of some natural gelling agents or flour improvers into the bread to enhance the textural properties of the wheat bread. The gelling agents used for the study were ascorbic acid (AC), egg white (EW), and rice flour (RF). These gelling agents were added to the GH bread containing different amounts of GH (40, 60, and 70% GH). Moreover, a combination of these gelling agents in a wheat GH bread recipe was studied for each respective percentage of GH. The combinations of gelling agents used in the GH bread were as follows: (1) AC, (2) RF + EW, and (3) RF + EW + AC. The best combination of GH wheat bread was 70% GH + AC + EW + RF combination. The primary goal of this research is to gain a better understanding of the complex bread dough created by CO2 GH and its influence on product quality when certain gelling agents are added to the dough. Moreover, the prospect of managing and modifying wheat bread attributes by the use of CO2 GH with the addition of natural gelling agents has not yet been researched and is a fresh idea in the food industry.

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Saito, Beni, Ryoichi Minoshima, and Kiwamu Shiiba. "Effects of Alum and Substitute Chemical Agents on Leavening and Constituent Proteins of Pancake." Nippon Shokuhin Kagaku Kogaku Kaishi 63, no. 4 (2016): 170–75. http://dx.doi.org/10.3136/nskkk.63.170.

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22

Acquistucci, Rita, Valentina Melini, Salvatore Tusa, and Mauro Mecozzi. "Effect of different leavening agents on the nutritional characteristics of two durum wheat breads." European Food Research and Technology 245, no. 10 (July 8, 2019): 2173–81. http://dx.doi.org/10.1007/s00217-019-03324-x.

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23

Gökmen, Vural, Özge Ç. Açar, Arda Serpen, and Francisco J. Morales. "Effect of leavening agents and sugars on the formation of hydroxymethylfurfural in cookies during baking." European Food Research and Technology 226, no. 5 (April 11, 2007): 1031–37. http://dx.doi.org/10.1007/s00217-007-0628-6.

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Ahuja, Jaspreet, Ying Li, Rahul Bahadur, Quynhanh Nguyen, and Ermias Haile. "Characterizing Ingredients in Baked Products Sold in the U.S." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 733. http://dx.doi.org/10.1093/cdn/nzaa052_002.

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Abstract Objectives To develop a dataset of top ingredients used in baked products and to examine the scope of use of emulsifiers, leavening agents and sweeteners (nutritive and non-nutritive) in baked products. Methods We identified top-selling baked products using 2016 Information Resources Inc. market share data, and obtained ingredient lists for the top-selling products from the publicly available USDA Global Branded Food Products Database and manufacturer's websites. Individual ingredients were then parsed using a custom program in R, a statistical computing language. We performed several pre-processing steps before parsing, as ingredient lists were inconsistent and varied. For example, the additive Azodicarbonamide is listed in 9 different ways including spelling errors. We then reviewed the parsed ingredients reported more than once, to identify terms which were equivalent, such as synonyms, spelling and usage variants, common names, possible errors etc., and assigned a preferred descriptor and its technical use (eg. emulsifiers, leavening agents, sweeteners etc.). Results For the 4 baked product food categories, there are over 40,000 products available, of which ingredient lists were obtained for ∼79% of the total volume sold. These baked products use ∼6000 uniquely described ingredients (as listed on the labels). Preliminary results from grouping based on technical use shows, for example, ∼60 kinds of sweeteners were used; top nutritive sweeteners: sucrose, dextrose, high fructose corn syrup; top non-nutritive sweeteners: sucralose, stevia extract, Reb-A. Conclusions The ingredient dataset for baked products provides insight into ingredients used in commercially packaged baked products. This information can also be used to prioritize ingredients for which food composition data are needed and help in the development of computer programs and Artificial Intelligence tools. Funding Sources None.

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Paykary, Maryam, Roselina Karim, Nazamid Saari, Rabiha Sulaiman, Elhamalsadat Shekarforoush, and Mona Aghazadeh. "Optimization of Leavening Agents in Extruded Gluten-Free Brewer's Rice Hard Pretzel Using Response Surface Methodology." Journal of Food Process Engineering 39, no. 6 (July 15, 2015): 610–24. http://dx.doi.org/10.1111/jfpe.12254.

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Ramadan, Afaf Haniem. "INFLUENCE OF ADDITION OF DIFFERENT TYPES OF SUGAR AND LEAVENING AGENTS ON THE ACRYLAMIDE CONTENT IN BISCUITS." Journal of Food and Dairy Sciences 3, no. 1 (January 1, 2012): 33–44. http://dx.doi.org/10.21608/jfds.2012.75293.

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Carullo, Gabriele, Francesca Scarpelli, Emilia Lucia Belsito, Paolino Caputo, Cesare Oliviero Rossi, Antonio Mincione, Antonella Leggio, et al. "Formulation of New Baking (+)-Catechin Based Leavening Agents: Effects on Rheology, Sensory and Antioxidant Features during Muffin Preparation." Foods 9, no. 11 (October 29, 2020): 1569. http://dx.doi.org/10.3390/foods9111569.

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The aim of this investigation was to prepare two solid mixtures containing a soluble polymorph of (+)-catechin and mucic (MUC) or tartaric (TAR) acids as new leavening agents. The solid mixtures were based on a polymorph of (+)-catechin, characterized through Powder X-ray Diffraction (PXRD) analysis and assayed in in vitro antioxidant and solubility assays. The dough samples were studied by dynamic rheological tests, while muffins were studied through Headspace Solid-Phase Microextraction (HS-SPME)/Gas Chromatography-Mass Spectrometry (GC-MS) analysis to identify volatile compounds, in vitro tests to evaluate antioxidant properties, and sensory analyses. TAR powder showed a solubility in water almost one order of magnitude increased with respect to commercial (+)-catechin (40.0 against 4.6 mg mL−1) and increased antioxidant performances. In particular, TAR showed total phenolic content (TPC) and total antioxidant capacity (TAC) values of 0.0298 ± 0.021 and 0.0081 ± 0.0009 meq CT/g, while MUC showed better results in terms of 2,2-diphenyl-1-picrylhydrazyl) acid (DPPH) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid (ABTS), 0.518 ± 0.015 and 0.112 ± 0.010 mg/mL, respectively. MS analysis identified different compounds derived from the lipid oxidation process. Muffins obtained using both powders showed interesting outcomes regarding dough process and appreciable appearance/olfactory/taste/texture profiles. Muffins obtained from TAR-based mixture showed also a total phenolic content of 0.00175 meq CT/g muffin, and almost two times improved TAC and scavenger activity against DPPH radical. The formulated powders could be used as suitable health-promoting ingredients in the food industry.

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Maria Vidal, Leonhard, Theresa Wittenkamp, J. Philipp Benz, Mario Jekle, and Thomas Becker. "A dynamic micro-scale dough foaming and baking analysis – Comparison of dough inflation based on different leavening agents." Food Research International 164 (February 2023): 112342. http://dx.doi.org/10.1016/j.foodres.2022.112342.

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Vombergar, Blanka, Marija Horvat, Stanko Vorih, and Nataša Pem. "New trends in preparing buckwheat dishes in Slovenia." Fagopyrum 38, no. 2 (July 6, 2021): 35–42. http://dx.doi.org/10.3986//fag0021.

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Slovenian cuisine is traditionally related to the use of buckwheat, especially common buckwheat. At the Education Centre Piramida Maribor there are developing possibilities of using common and Tartary buckwheat in modern gastronomy. This paper presentings buckwheat dishes, which were developed and upgraded according to the trends in modern nutrition, along with market responses. Present varieties of buckwheat bread made with different leavening agents (e.g. yeast, sourdough, baking powder, cream of tartar, mineral water and without rising agents), confectionnery (e.g. cakes, pies, cream-pies, strudels, biscuits) from Tartary buckwheat, common buckwheat and other flours and also Tartary buckwheat pasta are presented. Buckwheat (either as gruel or as flour) can also be used as an ingredient in filling the chocolate pralines or in ice cream. In addition various buckwheat dishes with a touch of contemporary trends and culinary art are introduced. Furthermore, the possibilities of using common and Tartary buckwheat flour for gluten-free confectionery and for a variety of sweet and savory gluten-free dishes in the culinary will be presented. The latest speciality will be the presentation of buckwheat bread, confectionery and pasta combined with edible flowers.

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Saad, Ahmed, Ragab Elmassry, Khaled Wahdan, and Fawzy Ramadan. "Chickpea (Cicer arietinum) steep liquor as a leavening agent: Effect on dough rheology and sensory properties of bread." Acta Periodica Technologica, no. 46 (2015): 91–102. http://dx.doi.org/10.2298/apt1546091s.

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Dough fermentation is one of the oldest process in food technologies. It has been recently intensively studied for its impact on the sensory, structural, nutritional and shelf life properties of leavened baked products. The goals of this work were to investigate chickpea steep liquor (CSL) as a dough-leavening agent and to study the effect of CSL on the dough rheology and sensory properties of leavened bread. CSL was prepared by submerging chickpea seeds in boiled distilled water (1:2, w/v) for 24 h at 37?C, and then obtained liquor was filtered and freeze-dried to obtain CSL. The addition of CSL to wheat flour (WF) brought changes in the dough mixing behavior as measured by the farinograph. An increase in the farinograph water absorption of WF dough was observed when 4.5% CSL and 1.5% yeast was added, while arrival time was not affected. Addition of CSL to the dough at a content of 4.5, 9.0 and 13.5 g CSL/300 g WF caused an increase in dough stability. The CSL addition also increased mechanical tolerance index, dough weakening and mixing time. Dough development time for all blends was higher than the control (1.2-1.5 min), while between the CSL samples no significant difference was observed. The loaf weight slightly increased from 146.2 g for control to 152.2 g for CSL fermented bread, whereas the loaf volume and specific volume of CSL-fermented bread were lower than the control. The combination of yeast and CSL increased the acceptability of bread with the increasing level of both leavening agents?. The results show that CSL could be used as an alternative to yeast for syngas fermentation. On the other hand, CLS is rich in nutrients and lower in cost compared to yeast.

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Kerimov, Mukhtar, Viktor Smelik, Movsar Kerimov, Mikhail Volkhonov, and Viktor Kukhar. "Nanotechnologies in agricultural engineering: practice and prospects." E3S Web of Conferences 222 (2020): 01022. http://dx.doi.org/10.1051/e3sconf/202022201022.

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The use of powdered concentrates increases the digestibility of feed components by the animal body. The biological activity of organic products increases due to the intensification of the process of useful substances extraction from them. The scientific basis for the formation of nanotechnologies is system effects, as well as features of physical, mechanical and biochemical phenomena that occur in powdered materials at the atomic and molecular levels and provide a synergistic effect. Using modern analytical tools in the field of nanoparticle research, a method for conducting search experiments has been developed, which provides for the possibility of studying the transformations occurring in the deep layers of substances and trace elements. Fine fractions participate in the formation of the structure of the final product, act as its leavening agents and sweeteners, as well as absorbers of excess moisture contained in raw materials. Hypersonic grinding using quantum aerogravity technology has shown the applicability, scientific and technical significance and prospects of this direction in the development of the powder industry.

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Bose, Arpita, Andreea Stoica, J. Mark Meacham, and Joshua A. V. Blodgett. "Microfluidic microbial bioreactors: How studying microbes at the microscale can help empower microbiology." Open Access Government 41, no. 1 (January 17, 2024): 216–23. http://dx.doi.org/10.56367/oag-041-10994.

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Microfluidic microbial bioreactors: How studying microbes at the microsale can help empower microbiology Long before the existence of microbes was known, humans were unknowingly harnessing their power through practices such as brewing, bread leavening, or cheesemaking. These processes extended the shelf life of food, enhanced its nutritional value, and significantly contributed to the advancement of industry and civilization. At the heart of these practices lies the process of fermentation, where sugars are transformed by different microorganisms into acids or alcohols. Fermentation processes are anaerobic, requiring an environment devoid of oxygen for optimal performance. Initially unaware of the invisible microbial agents at work behind this process, humans gradually developed specialized containers designed to create and maintain the necessary growth conditions. However, humanity can no longer afford to build new reactors based on centuries of trial and error. Instead, we must focus on advancing technologies and establishing measurement techniques that can accelerate the pace of scientific discovery.

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Agayeva, Z. R., S. S. Bayramova, S. Z. Ahmadova, S. G. Mamedova, and E. E. Jabarov. "STUDY OF THE INFLUENCE OF THE MINERAL COMPOSITION OF ROCKS AND VARIOUS DEPOSITS ON SOIL PRODUCTIVITY." Azerbaijan Chemical Journal, no. 1 (February 22, 2024): 127–33. http://dx.doi.org/10.32737/0005-2531-2024-1-127-133.

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The article indicate the results of investigate on treatment of the ecological state of the soil. It is shown that carrying out various agrotechnical and reclamation measures improves ecological situation agricultural land and contributes to obtaining environmentally friendly and plentiful harvests , however, much attention is paid to the use of mineral fertilizers. It is noted that, applied in large quantities, mineral fertilizers cause great harm to the ecological state of the soil. An overview of various soil additive improvers used as soil leavening agents, such as coarse sand, fine, gravel and expanded clay, broken red brick, perlite, vermiculite, bentonite clay, zeolites, and other aluminosilicates. Whereas that at present, environmentally friendly natural aluminosilicates are used quite often as a reagent that improves the ecological state of the soil. Solid rocks - aluminosilicates, most suitable as an additional source of useful minerals such as calcium, magnesium and potassium, etc., while reducing the swelling capacity of the soil, improving the water capacity and absorption capacity and able to weaken the transition of mineral x fertilizer into a state of difficult to digest soil oh.

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Singer, Adam, Samuel Grandfield, Eshani Goradia, Kunal Shah, Nigel Zhang, and Steve McClain. "18 Comparison of Topical Agents for Eschar Removal in Porcine Model: Bromelain-enriched vs. Traditional Collagenase Agents." Journal of Burn Care & Research 43, Supplement_1 (March 23, 2022): S15—S16. http://dx.doi.org/10.1093/jbcr/irac012.022.

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Abstract Introduction Surgical excision and grafting of deep partial thickness (DPT) and full thickness (FT) burns is a cornerstone of modern burn wound care. Use of commercially available topical enzymatic agents has been limited due to slower and less complete eschar removal than surgical excision. Using a porcine model of DPT and FT burns, we compared the eschar removal efficacy of a bromelain-enriched enzymatic agent derived from the stems of pineapple plants and a commercially available collagenase. Methods Under an approved animal welfare committee protocol, we created 10 DPT and 10 FT burns measuring 2.5 by 2.5 cm on each of four anesthetized Yorkshire pigs weighing 30 kg using a preheated aluminum bar applied to the dorsum and flanks of the animals. For DPT burns, the bar was preheated to 80ºC and applied for 20 seconds with a pressure of 2 kg. For FT burns, the bar was preheated to 100ºC and applied for 30 seconds. Eschar removal was initiated 24-hours later. Two pigs each were randomly assigned to collagenase or the bromelain-enriched agent. The bromelain-enriched agent was applied topically once on day 1 for a period of 4 hours followed by a 2-hour soaking period with normal saline. The collagenase was applied topically daily as per manufacturer instructions until complete removal of the eschar or for up to 14 days. The primary outcome was the percentage of burns with complete eschar removal assessed by a masked observer at 1, 10 and 14 days after application. Results A total of 40 FT and 40 DPT burns were created on the four pigs. Regarding FT burns, all bromelain treated burns experienced complete removal of eschar on day 1 after the single 4-hour application. In contrast, none of the collagenase treated FT burns experienced complete removal of eschar after 14 days of treatment. At 10 days, 30% of collagenase treated burns had < 50% removed eschar; by day 14, 40% had >50% removed eschar and 15% had < 50% eschar removed. Regarding DPT burns, all bromelain treated burns had complete eschar removal after the single 4 hour application. In contrast, none of the collagenase treated burns experienced complete removal of eschar after 10 days; by day 14, 35% had complete eschar removal. At day 10, 10% of collagenase treated burns had >50% eschar removed and 75% had < 50% eschar removed; by day 14, 30% had > 50% eschar removed and 35% had < 50% eschar removed. There were no wound infections or any other adverse events noted. Conclusions Topical treatment of DPT and FT porcine burns with a single 4-hour application of a bromelain-enriched enzyme resulted in complete eschar removal of all burns. In contrast, after 14 daily topical applications of the collagenase, none of the FT burns experienced complete removal of the eschar and in 35% of the DPT burns, eschar removal was complete.

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Foster, P. R. "Removal of TSE agents from blood products." Vox Sanguinis 87, s2 (July 2004): 7–10. http://dx.doi.org/10.1111/j.1741-6892.2004.00444.x.

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Masatcioglu, Tugrul M., Perry K. W. Ng, and Hamit Koksel. "Effects of extrusion cooking conditions and chemical leavening agents on lysine loss as determined by furosine content in corn based extrudates." Journal of Cereal Science 60, no. 2 (September 2014): 276–81. http://dx.doi.org/10.1016/j.jcs.2014.06.008.

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Okamoto, Hidekazu, and Hideo Namatsu. "Recyclable Fluorine-Based Cleaning Solvents for Resist Removal." Solid State Phenomena 145-146 (January 2009): 327–30. http://dx.doi.org/10.4028/www.scientific.net/ssp.145-146.327.

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The development of new functional cleaning agents is strongly required for leading-edge LSI fabrication, such as resist removal process without any damage to low-k materials. For example, as excessive acid cleaning agents would damage such materials. Consequently, a low damage cleaning technique with no collapsing fine structures is also desirable. On the other hand, the concept of recycle of cleaning agents is an urgent issue for the reduction of cleaning cost. Therefore, both cleaning ability and easy recyclable function are essential for next generation cleaning agents. Fluorine-based cleaning agents have been widely used for cleaning, rinsing and drying process in the electronics industry. Asahi Glass Corporation (AGC) has commercialized various fluorine-based cleaning agents as AC-series (Hydrofluorocarbon: HFC) and AE-series (Hydorofluoroether: HFE). Typical properties of these compounds are summarized in Table I. Here we report the application of fluorine-based cleaning agents to ArF resist removal and the evaluation of the recycles.

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Wang, Jian Jun, Li Zhong Chang, and Li Zhou. "Research on Reduction Dearsenication in Molten Iron (Steel)." Advanced Materials Research 476-478 (February 2012): 273–80. http://dx.doi.org/10.4028/www.scientific.net/amr.476-478.273.

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The influence of different dearsenization agents on the arsenic removal in molten iron (steel) was studied. The result indicates that low temperature is beneficial to the process of arsenic removal reaction and the different dearsenication agents have different arsenic removal effects on arsenic containing molten iron . However, The dearsenication additive selected has a merely maximum arsenic removal rate of 58.6% while other dearsenic agents have the arsenic removal rate no higher than 25%. Relevant researches also indicate the phosphorus contained in the molten iron has a relatively significant influence on the arsenic removal rate. With the reduction of the content of phosphorus in the molten iron, the arsenic removal rate is improved significantly.

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ФЕДОРОВА, В. В., Е. Р. КИРИЛЛОВА, and А. В. БОРИСОВА. "APPLICATION OF EGGSHELL POWDER AS A LEINING POWDER IN CUPCAKE FORMULATION." Известия вузов. Пищевая технология, no. 2-3(396) (June 11, 2024): 26–30. http://dx.doi.org/10.26297/0579-3009.2024.2-3.4.

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В хлебопекарном и кондитерском производстве для придания изделиям из теста пористой структуры используют разрыхлители. Яичная скорлупа (ЯС) считается пищевым отходом и в основном находит применение как удобрение для разрыхления почвы в аграрной промышленности и как дополнительный источник минеральных веществ в животноводстве. Содержащийся в скорлупе карбонат кальция способен действовать аналогично разрыхлителям для теста, поэтому ЯС потенциально можно применять в пищевой промышленности. Кроме того, в составе ЯС около 40% чистого кальция, а следовательно, она может служить дополнительным источником кальция для обогащения мучных кондитерских изделий. В связи с этим актуально исследование возможности порошка ЯС выступать в роли самостоя- тельного ингредиента в составе мучных кондитерских изделий для разрыхления теста. Разработаны рецептуры кексов с добавлением порошка ЯС, пекарского порошка и пищевой соды в качестве разрыхлителей теста. Определены физико- химические и органолептические показатели опытных образцов, проведен их сравнительный анализ. Сделаны выводы о влиянии вида разрыхлителя на качество изделий и перспективах применения порошка ЯС в качестве разрыхлителя. In baking and confectionery production, baking powder is used to give dough products a porous structure. Eggshells (ES) are considered food waste and are mainly used as a fertilizer for loosening soil in the agricultural industry and as an additional source of minerals in livestock farming. The calcium carbonate contained in the shell can act similarly to a leavening agent for dough, so ES can potentially be used in the food industry. In addition, ЕS contains about 40% pure calcium, and therefore, it can serve as an additional source of calcium for fortifying fl our confectionery products. In this regard, it is important to study the possibility of ES powder to act as an independent ingredient in the composition of fl our confectionery products for loosening dough. Recipes for cupcakes have been developed with the addition of ES powder, baking powder and baking soda as dough leavening agents. The physicochemical and organoleptic characteristics of the prototypes were determined and their comparative analysis was carried out. Conclusions have been drawn about the infl uence of the type of baking powder on the quality of products and the prospects for using ES powder as a baking powder.

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Niu, Zhiqiang, and Yadong Li. "Removal and Utilization of Capping Agents in Nanocatalysis." Chemistry of Materials 26, no. 1 (October 18, 2013): 72–83. http://dx.doi.org/10.1021/cm4022479.

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Sun, Hong Wei. "Comparison on Permanganate and Ozone as Pre-Oxidation Agents." Advanced Materials Research 955-959 (June 2014): 3408–13. http://dx.doi.org/10.4028/www.scientific.net/amr.955-959.3408.

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Comparative study on permanganate and ozone as pre-oxidation agents were performed on pilot scale with traditional drinking water treatment process, chemical oxygen demand (COD), total organic carbon (TOC), UV254, turbidity, trihalomethane formation potential (THMFP) were examined at each reactor’s effluent. The results show that at pre-oxidation reactor, the total organic remained stable after by the two agents, while for UV254, pre-ozonation has a removal rate of 34%, comparing that of 17% by permanganate. At the sedimentation process, 0.4 mg/L permanganate improves the removal rate of turbidity and COD by 0.99 % and 8.4%, respectively; while a positive COD removal of 11.8 % was achieved by 0.9 mg/L pre-ozonation, and an average of-10.08% turbidity removal was achieved at applied dosage (0.5, 0,9 and 1.5 mg/L), which can be made up for in the followed sand filtration reactor. Both permanganate and pre-ozonation show higher removal rate of THMFP for the finished water.

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Pycarelle, Sarah C., Geertrui M. Bosmans, Bram Pareyt, Kristof Brijs, and Jan A. Delcour. "The Role of Intact and Disintegrated Egg Yolk Low-Density Lipoproteins during Sponge Cake Making and Their Impact on Starch and Protein Mediated Structure Setting." Foods 10, no. 1 (January 6, 2021): 107. http://dx.doi.org/10.3390/foods10010107.

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The main sponge cake ingredients are flour, sucrose, eggs and leavening agents. Exogenous lipids (e.g., monoacylglycerols) are often used to increase air–liquid interface stability in the batter. There is a consumer trend to avoid foods containing such additives. We here reasoned that egg yolk may be an alternative source of surface-active lipids and set out to study the role of egg yolk lipids during sponge cake making. This was done by relocating or removing them prior to batter preparation using ethanol treatments and examining how this affects cake (batter) properties and structure setting during baking. Most egg yolk lipids occur within spherical low-density lipoproteins (LDLs) which were disintegrated by the ethanol treatments. Results showed that egg yolk lipids impact air–liquid interface stability and less so cake structure setting. To prepare high-quality sponge cakes by multistage mixing preferably intact LDLs or, alternatively, their components are needed to incorporate sufficient air during mixing and to stabilize it after mixing. It was also shown that the batter contains intact LDLs in the continuous phase and disintegrated LDLs at air–liquid interfaces. Sponge cake contains intact LDLs in the cake matrix, disintegrated LDLs at air–crumb interfaces and disintegrated LDLs incorporated into the protein network.

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Liu, Xiaoyu, Ruozheng Li, Zhengkun Li, and Can Wang. "Experimental Research on Enhanced Denitrification by Biological Agents." E3S Web of Conferences 136 (2019): 07022. http://dx.doi.org/10.1051/e3sconf/201913607022.

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Biological agents play a significant role in sewage treatment, with good removal effect, low sludge yield, good performance, and shorten the system start-up time, impact load resistance and stability enhancement.This paper describes the characteristics ofbiological agents and the effect of biological agents on wastewater denitrification was investigated through experiments, so as to provide effective basis support for the wide application of biological agents in the field of urban sewage treatment.The experiment showed that through reasonable addition of biological agents,the removal rates of COD,NH3-N and TNinlowpollutantsewage treatmentwere increased by 41%, 15% and 62% respectively.

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Sana, Hafiza, Rizwan Haider, Muhammad Usman Rahim, and Shahid Munir. "Effect of complexing agents on desulphurization and deashing of coal by H2O2/H2SO4 leaching." Energy & Environment 29, no. 7 (April 25, 2018): 1142–54. http://dx.doi.org/10.1177/0958305x18769870.

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The present study was aimed at investigating the effect of the addition of complexing agents on the removal efficiency of sulphur and ash contents during chemical leaching by acidified hydrogen peroxide. Representative coal sample from Lakhra was subjected to chemical leaching under various conditions of the parameters including time (60 and 120 min), temperature (25 and 50°C), complexing agents (citric acid and phosphoric acid) and the concentration of complexing agents (100 and 1000 ppm). The addition of complexing agents, i.e. citric acid and phosphoric acid imparted significant effects on improving the removal efficiency of sulphur and ash contents. Under optimized conditions, it was found out that the addition of citric acid improved the removal efficiency for sulphur from 63.88 to 83.47% and from 33.12 to 66.25% for ash. In case of phosphoric acid, the removal in sulphur and ash contents was increased from 63.77 to 80.77% and from 33.12 to 59.18%, respectively. Apparently, citric acid happened to be the most effective complexing agent, as compared to phosphoric acid. These results warrant subsequent detailed studies for further optimization of the process, including the use of some other complexing agents, as well.

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Liang, Li Li, Shu Cai Li, Gang Li, Xue Lian Yang, Bo Wu, Xing Cai Dong, and Jian Guan. "Selecting an Effective Extractant for Removing Cr from Contaminated Soil." Advanced Materials Research 183-185 (January 2011): 1437–41. http://dx.doi.org/10.4028/www.scientific.net/amr.183-185.1437.

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The effects of various extractants removing Cr from the soil of chromite ore processing residue (COPR) deposited sites were studied in order to select the optimal extractant agent. The effects of this agent on the removal of Cr(VI) and Cr(III) in the contaminated soil were also investigated. The results showed that organic complexing agents had higher removal efficiency than that of inorganic complexing agents due to the high content of Cr(III) in the soil(90.3%). The Cr removal of citric/sodium citrate (mole ratio: 1:1) was 35.95% in 24h. The reason why citric/sodium citrate removed more Cr than other agents is that citric can solubilize the mineral matrix, compete for the surfaces sites to desorb Cr(VI) and remove Cr(III) by its complexation. The concentration radio of Cr(VI) and Cr(III) in the initial soil was 0.11. Thus improving the removal of Cr(III)is the key point of improving the total Cr removal.

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Fagerlund, Annette, Even Heir, Trond Møretrø, and Solveig Langsrud. "Listeria Monocytogenes Biofilm Removal Using Different Commercial Cleaning Agents." Molecules 25, no. 4 (February 12, 2020): 792. http://dx.doi.org/10.3390/molecules25040792.

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Effective cleaning and disinfection (C&D) is pivotal for the control of Listeria monocytogenes in food processing environments. Bacteria in biofilms are protected from biocidal action, and effective strategies for the prevention and removal of biofilms are needed. In this study, different C&D biofilm control strategies on pre-formed L. monocytogenes biofilms on a conveyor belt material were evaluated and compared to the effect of a conventional chlorinated, alkaline cleaner (agent A). Bacterial reductions up to 1.8 log were obtained in biofilms exposed to daily C&D cycles with normal user concentrations of alkaline, acidic, or enzymatic cleaning agents, followed by disinfection using peracetic acid. No significant differences in bactericidal effects between the treatments were observed. Seven-day-old biofilms were more tolerant to C&D than four-day-old biofilms. Attempts to optimize biofilm eradication protocols for four alkaline, two acidic, and one enzymatic cleaning agent, in accordance with the manufacturers’ recommendations, were evaluated. Increased concentrations, the number of subsequent treatments, the exposure times, and the temperatures of the C&D agents provided between 4.0 and >5.5 log reductions in colony forming units (CFU) for seven-day-old L. monocytogenes biofilms. Enhanced protocols of conventional and enzymatic C&D protocols have the potential for improved biofilm control, although further optimizations and evaluations are needed.

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Niinae, Masakazu, Koudai Nishigaki, and Kenji Aoki. "Removal of Lead from Contaminated Soils with Chelating Agents." MATERIALS TRANSACTIONS 49, no. 10 (2008): 2377–82. http://dx.doi.org/10.2320/matertrans.m-mra2008825.

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Kouritas, Vasileios, C. Zissis, S. Maggouta, I. Psalidas, I. Bellenis, and I. Kalomenidis. "F-042ANTI-INFLAMMATORY AGENTS ALTER HYDROTHORAX REMOVAL IN MICE." Interactive CardioVascular and Thoracic Surgery 17, suppl_1 (July 1, 2013): S11—S12. http://dx.doi.org/10.1093/icvts/ivt288.42.

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Rau, Waltraud, Felicitas Planas-Borne, and David M. Taylor. "Two models for screening chelating agents for cadmium removal." Cell Biology and Toxicology 5, no. 1 (January 1989): 91–99. http://dx.doi.org/10.1007/bf00141067.

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da Silva, Oberto G., Edson C. da Silva Filho, Maria G. da Fonseca, Luiza N. H. Arakaki, and Claudio Airoldi. "Hydroxyapatite organofunctionalized with silylating agents to heavy cation removal." Journal of Colloid and Interface Science 302, no. 2 (October 2006): 485–91. http://dx.doi.org/10.1016/j.jcis.2006.07.010.

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