Results 41 to 50 of about 245,020 (344)
Changes in Protein Non-Covalent Bonds and Aggregate Size during Dough Formation
Foods, 2020 This research investigated changes in the amounts and sizes of monomeric proteins and protein aggregates during dough mixing, with a focus on the contribution of non-covalent bonds in the aggregation of gluten proteins.
Sonoo Iwaki +4 more
doaj +1 more source
Development and Application of Wood Flour-Filled Polylactic Acid Composite Filament for 3D Printing
Materials, 2017 This paper presents the development of wood flour (WF)-filled polylactic acid (PLA) composite filaments for a fused deposition modeling (FDM) process with the aim of application to 3D printing.
Y. Tao +4 more
semanticscholar +1 more source
Journal of Physics: Conference Series, 2020 Abstract The research objective was the development of the potential of sorghum as an alternative food source to support the Diversification and Food Security Program, by developing various wet cake products, the substitution results of sorghum flour with various other flour, namely: rice flour, sticky rice flour and wheat flour ...
E Noerhartati +6 more
openaire +1 more source
, 2020 In the present study, the contents of amino acids, fatty acids, polysaccharides, polyphenols, and flavonoids were compared in tartary buckwheat bran and flour before and after baking. The results showed that the contents of all the bioactive compounds in
Rui Ge, Hui Wang
semanticscholar +1 more source
Reactions of Soy Flour and Soy Protein by Non-Volatile Aldehydes Generation by Specific Oxidation
Polymers, 2019 Soy protein isolate (SPI) and insoluble soy flour polymeric carbohydrates have been reacted with sodium periodate for the specific oxidation of vicinal –OH groups to investigate the reactions involved in this approach to soy flour adhesives.
C. Frihart +3 more
semanticscholar +1 more source
RCS computations of targets with plasmonic coatings
EPJ Applied Metamaterials, 2015 As far as RADAR Cross Section (RCS) computations are concerned, metamaterial coating modeling issues lead to cases of millions of unknowns for targets greater than the wavelength.
Vacus Olivier, Saint-Flour Carol
doaj +1 more source
Molecules, 2018 A series of chemical and biochemical parameters of edible hemp resources (seeds, oil, and flour) from the monoecious EU registered hemp genotype Fedora, was determined, including fatty acid profile, phytosterol composition, total phenolics, antioxidant ...
F. Siano +7 more
semanticscholar +1 more source
Pressure therapy for post-burn scars: does it work?
Veins and Lymphatics, 2016 Not ...
Mieke Flour +2 more
doaj +1 more source
Zinc in Wheat Grain, Processing, and Food
Frontiers in Nutrition, 2020 Improving zinc (Zn) content in wheat and its processed foods is an effective way to solve human Zn deficiency, which can cause a variety of diseases. This article summarizes the works on Zn in wheat grain, wheat processing, and wheat-derived foods. Grain
Min Wang +5 more
doaj +1 more source
, 2020 Cereal flour protein has been used in processed meat products to improve yield and texture by enhancing water-binding properties. The current study was conducted to evaluate the effects of rice flour on physicochemical properties, cooking loss, storage ...
Jailson Pereira, G. Zhou, Wangang Zhang
semanticscholar +1 more source