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Structural Morphology and Rheological Properties of Pectin Fractions Extracted from Okra Pods Subjected to Cold Plasma Treatment
Cold plasma (CP) is an innovative technology for non-thermal food processing. Low temperature and active particles during CP processing play a significant role in limiting nutrient loss in food and modifying b...
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Open AccessEffects of fatigue on microstructure and mechanical properties of bone organic matrix under compression
The aim of the study was to investigate whether a fatigue induced weakening of cortical bone was revealed in microstructure and mechanical competence of demineralized bone matrix. Two types of cortical bone sa...
