Results 51 to 60 of about 22,562 (317)
Battery Energy, EarlyView.Advancing Anode Materials for Next‐Generation Energy Storage Applications. ABSTRACT Silicon (Si)‐based materials have emerged as promising alternatives to graphite anodes in lithium‐ion (Li‐ion) batteries due to their exceptionally high theoretical capacity.
Norshahirah Mohamad Saidi +5 more
wiley +1 more source
Biochemistry and Biophysics Reports, 2019 We previously developed Hokushin wheat line as a hypoallergenic wheat lacking ω5-gliadin (1BS-18), a major allergen for wheat-dependent exercise-induced anaphylaxis. However, the allergenicity of 1BS-18 has not been understood completely.
Yukinori Yamada +5 more
doaj
Causes et mécanismes de la perte de l’aptitude au fractionnement du maïs séché à haute température [PDF]
, 2007 Le séchage par entrainement d’air chaud dénature les principales familles des protéines du maïs, ce qui entraine la diminution de leur solubilité. Les températures élevées de séchage induisent également une diminution de l’aptitude à l’imprégnation d’eau
Bera, François +3 more
core
Evaluating the Impact of Flour Protein Content on the Quality of Wholegrain Refrigerated Dough
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Refrigerated dough products offer convenience, but are often produced using refined flour. However, wholewheat flour‐based products provide health benefits by increasing dietary fiber intake. This study aims to determine the optimal flour protein content for developing clean label refrigerated dough using wholegrain ...
Maneka Malalgoda +5 more
wiley +1 more source
Non-animal proteins as clarifying agents for red wines
OENO One, 2010 Aims: Dueto food security problems related to animal proteins and the growing demand of non-animal-based fining agents, interest in the use of gelatine alternatives for wine fining has increased in recent years.
María José Noriega-Domínguez +3 more
doaj +1 more source
Balancing Consumer Protection and Scientific Integrity in the Face of Uncertainty: The Example of Gluten-Free Foods [PDF]
, 2010 In 2009, gluten-free foods were not only hot in the marketplace, several countries, including the United States, continued efforts to define gluten-free and appropriate labeling parameters.
McCabe, Margaret Sova
core +1 more source
ChemCatChem, EarlyView.Immobilized enzyme processes are of high interest for future economies. We present a comprehensive evaluation method for these processes by dividing them into 7 distinct phases, describing them with key performance indicators (KPIs), and summarizing all phases by meta KPIs.
Niklas Teetz +3 more
wiley +1 more source
Development of gluten extensibility measurement using tensile test [PDF]
, 2008 Gluten is a viscoelastic mass obtained from washing wheat flour dough. A simple set-up of tensile test was built to determine gluten extensibility, which is one of the most common measurements used in determining the quality of gluten.
Abang Zaidel, Dayang Norulfairuz +3 more
core
Rheological and thermal characteristics of wheat gluten biopolymers plasticized with glycerol [PDF]
, 2012 The objective this work was to obtain bioplastics from mixtures of wheat gluten and glycerol by two different processes and evaluate their respective rheological properties. The mixtures and their respective bioplastics were obtained through direct batch
Ferreira, Shana Pires +2 more
core +3 more sources
Droplet, EarlyView.The time‐lapse evaporation of 1.0 µL droplets of strong‐flavor Baijiu (upper panel) and sauce‐flavor Baijiu (lower panel) is observed using a dark‐field phase annulus upright microscope. During evaporation, a noticeable phenomenon of particle assembly occurs, and as these particles move and deposit, they finally exhibit distinct Baijiu‐specific coffee ...
Zhi Zhang +14 more
wiley +1 more source