Results 111 to 120 of about 25,693 (302)

A Pressure Microsensor Made of Parylene‐C for Use as Medical Implant

Advanced Materials Technologies, EarlyView.
A monolithic parylene‐C pressure sensor with gold strain gauges provides 6.2 μV$\mu{\rm V}$·mmHg$\cdot{\rm mmHg}$−1$^{-1}$ sensitivity. The morphology of a sputtered thin film strain sensor is granular/columnar, which results in a high gauge factor of 7.5. Thermal bonding and parylene‐C coating create a hermetic cavity.
Ann‐Kathrin Klein, Victor Krajka, Andreas Dietzel   +2 more
wiley   +1 more source

Baking quality of wheat flour – Functional studies and compositional causes

, 2018
Gluteninmakropolymer (GMP) von Weizen ist eines der größten in der Natur vorkommenden Proteinbiopolymere und mit der Backqualität von Weizenmehlen korreliert. Die Disulfidstruktur von GMP wurde mittels LC-MS/MS-Analysen aufgeklärt.
Müller, Eva
core  

Effects of Glycerol Monooleate on Improving Quality Characteristics and Baking Performance of Frozen Dough Breads

This study investigated the impact of glycerol monooleate (MO) at varying levels (0.3%, 0.6%, 0.9%, and 1.2%) on the quality and baking properties of frozen dough. Low-field NMR and MRI were used to analyze the moisture distribution, water migration, and
Yujuan Xu, Jian Li, Jinfeng Zhou, Xueke Sun, Weili Si, Haocheng Liu, Jiguo Yang, Jing Wen, Zhijie Xu   +8 more
core   +1 more source

Wheat protein quality in relation to baking performance evaluated by the Chorleywood bread process and a hearth bread baking test

, 2003
The relationships between wheat protein quality and baking properties of 20 flour samples were studied for two breadmaking processes; a hearth bread test and the Chorleywood Bread Process (CBP).
Schofield, J.D., Magnus, E.M., Tronsmo, K.M., Faergestad, E.M.   +3 more
core   +1 more source

Baking and nutritional qualities of a spelt wheat sample

LWT - Food Science and Technology, 1995
Flours from a sample of hard red winter (HRW) wheat and spelt wheat were evaluated for milling, baking and nutritional qualities, Milling flour yield from the spelt wheat sample was consistently lower than from the corresponding HRW wheat sample: pup loaves made with spelt flour also showed lower volume and total scores.
G.S. Ranhotra, J.A. Gelroth, B.K. Glaser, K.J. Lorenz   +3 more
openaire   +1 more source

Graphene‐Interfaced Stretchable Sweat Patch for Multiplexed Electrochemical Monitoring of IL‐6, Glucose, and Calcium Ions

Advanced Materials Technologies, EarlyView.
Flexible sweat sensor patch integrating graphene‑interfaced gold microelectrodes functionalized with bio‑receptors and ion‑selective membrane, coupled with a capillary‑driven microfluidic layer and portable potentiostat electronics for multiplexed monitoring of inflammatory, metabolic, and electrolyte biomarkers in microliter sweat volumes.
Roomia Memon, Ali Tufani, Süleyman Çelik, Javed H. Niazi, Anjum Qureshi   +4 more
wiley   +1 more source

The formation and deformation of protein structures with viscoelastic properties

, 2011
This study describes the formation of a gluten substitute. Chapter 1 describes the properties that are necessary to obtain a gluten substitute. Chapter 2 describes the formation and properties of protein particle suspensions.
van Riemsdijk, L.E., Riemsdijk, L.E., van   +1 more
core  

Effects of Quinoa Flour on Wheat Dough Quality, Baking Quality, and in vitro Starch Digestibility of the Crispy Biscuits. [PDF]

Front Nutr, 2022
Ma Y, Wu D, Guo L, Yao Y, Yao X, Wang Z, Wu K, Cao X, Gao X.   +8 more
europepmc   +1 more source

Enhancing Small Molecule Sensing With Aptameric Functionalized Nano Devices

Advanced Materials Technologies, EarlyView.
Unveiling an ultra‐sensitive, non‐invasive neurotransmitter sensor. For the first time, a nanoscale sensor for detecting an important neurotransmitter was demonstrated using micro‐electromechanical systems (MEMS) technology. Our approach utilized field‐effect transistor (FET)‐based readout to enable pico‐molar detection of biomarkers in sweat.
Thi Thanh Ha Nguyen, Cong Minh Nguyen, Quang Thang Trinh, Minh Anh Huynh, Khanh Vinh Ho, Dang Co Pham, Dzung Dao, Sven Ingebrandt, Sina Jamali, Xuan Thang Vu, Nam‐Trung Nguyen, Tuan‐Khoa Nguyen   +11 more
wiley   +1 more source

Effect of Hulless Barley Flours on Dough Rheological Properties, Baking Quality, and Starch Digestibility of Wheat Bread. [PDF]

Front Nutr, 2021
Yu L, Ma Y, Zhao Y, Pan Y, Tian R, Yao X, Yao Y, Cao X, Geng, Wang Z, Wu K, Gao X.   +11 more
europepmc   +1 more source