Results 31 to 40 of about 3,040,305 (174)

Colloidal Particles in Tuna Head Soup: Chemical Localization, Structural Change, and Antioxidant Property

Frontiers in Nutrition, 2021
In this work, chemical localization, structural changes, and antioxidant properties of tuna colloidal particles (TCPs) in boiling tuna head soup were examined. The results demonstrated that TCPs might be core–shell colloidal spherical structures.
Chenchen Ma, Pingping Liu, Ningping Tao, Xichang Wang, Shanggui Deng   +4 more
doaj   +1 more source

Gated Communities – by product of the lack of trust? [PDF]

, 2017
Gated communities are housing areas that have been enclosed in one way or another, typically involving heavy use of surveillance technology (see Addington & Rennison, 2015).
Waszkiewicz, Pawel
core  

Analysis of Physicochemical Quality and Flavor Differences of Five Commercially Available Tiger Nut Oils with Different Processes Based on GC-IMS Technique

Shipin gongye ke-ji
In order to evaluate the differences in physicochemical quality and flavor of commercially edible tiger nut oil, gas chromatography-ion mobility spectroscopy (GC-IMS) combined with principal component analysis was used to compare the volatile compounds ...
Zhiya NIU, Yajie WANG, Gaoqian ZHANG, Yilai WAN, Wenyu LIU, Changqing WEI   +5 more
doaj   +1 more source

Effects of Mountain-Basin System on Chemical Composition, Antioxidant Activity and Volatile Flavor Substances of Cabernet Sauvignon Wines in Xinjiang Region, China

Foods
To investigate the effect of mountain-basin system on wine quality, four different regions were selected according to altitude and latitude. This work analyzed the differences in physicochemical properties, organic acids, monomeric phenols, antioxidant ...
Junbo Zhang, Yapeng Qi, Ruiyang Han, Miao Cui, Feifei Gao, Ping Wang, Qinming Sun   +6 more
doaj   +1 more source

Effects of octenyl succinic anhydride chemical modification and surfactant physical modification of bovine bone gelatin on the stabilization of fish oil-loaded emulsions

Food Chemistry: X, 2022
In this work, octenyl succinic anhydride (OSA) chemical modification with surfactant physical modification was combined to modify bovine bone gelatin (BBG) for emulsion stabilization at pH 6.0 (to simulate acidic food environment).
Ye Zi, Jiamin Xu, Shudan Huang, Yulu Zheng, Jiawei Peng, Mengyang Yang, Xichang Wang, Jian Zhong   +7 more
doaj   +1 more source

Sustainability of food supply chains – mapping food waste and by-product synergies [PDF]

, 2015
Purpose: This conceptual paper introduces the theoretical and methodological basis of an analytical framework conceived with the purpose of bringing industrial ecology perspectives into the core of the underlying disciplines supporting studies concerned ...
Batista, Luciano, Fouto, Nuno, Saes, Sylvia   +2 more
core  

Integrated Metabolomics and Transcriptomics Analyses Identify Key Amino Acid Metabolic Mechanisms in Lacticaseibacillus paracasei SMN-LBK

Foods
During lactobacillus fermentation, the types of proteins in the fermentation substrate significantly influence the characteristics of the fermented product. Proteins are composed of various amino acids.
Jie Shen, Yuyu Du, Yuechenfei Shen, Ning Kang, Zhexin Fan, Zhifeng Fang, Bo Yang, Jiancheng Wang, Baokun Li   +8 more
doaj   +1 more source

Hybrid-kinetic simulation of synergy between fishbone/sawtooth and tearing mode-induced energetic-ion transport in a tokamak plasma

Nuclear Fusion, 2023
The resonant interaction between $m/n = 2/1$ tearing mode (TM) and energetic ions redistributed by $m/n = 1/1$ fishbone/sawtooth collapse has been observed recently in HL-2A neutral beam injection-heated high-density plasmas, where m is the poloidal mode
X.L. Zhu, L.M. Yu, W. Chen, P.W. Shi, W.L. Ge, F. Wang, Q.B. Luan, H.E. Sun, Z.X. Wang   +8 more
doaj   +1 more source

Critical density of a soliton gas [PDF]

, 2016
We quantify the notion of a dense soliton gas by establishing an upper bound for the integrated density of states of the quantum-mechanical Schr\"odinger operator associated with the KdV soliton gas dynamics. As a by-product of our derivation we find the
Feller W., G. A. El, Gurevich A. V., Kotani S., Lifshits I. M., Novikov S. P., Shurgalina E., Sinai Ya. G., Zakharov V. E., Zakharov V. E., Zakharov V. E.   +10 more
core   +3 more sources

Modulating the in vitro digestibility of chemically modified starch ingredient by a non-thermal processing technology of ultrasonic treatment

Ultrasonics Sonochemistry, 2021
Chemically modified starch (RS4) was commercially available as a food ingredient, however, there was a lack of knowledge on how ultrasonic treatment (non-thermal technology) modulated the enzymatic resistance of RS4.
Yongbo Ding, Yiwei Xiao, Qunfu Ouyang, Feijun Luo, Qinlu Lin   +4 more
doaj   +1 more source