Results 1 to 10 of about 28,517 (193)

Improving Pea Protein Emulsifying Capacity by Glycosylation to Prepare High-Internal-Phase Emulsions. [PDF]

Foods, 2023
Pea protein has been extensively studied because of its high nutritional value, low allergenicity, environmental sustainability, and low cost. However, the use of pea protein in some food products is hindered due to the low functionality of pea protein ...
Morell P, López-García A, Hernando I, Quiles A.   +3 more
europepmc   +2 more sources

Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial Properties. [PDF]

Foods, 2020
Natural sweeteners, such as agave syrup, might be a healthy alternative to sucrose used in sweet bakery products linked to obesity. We evaluated the effect of sucrose replacement by agave syrup on rheological and microstructural properties of muffin ...
Ozuna C, Trueba-Vázquez E, Moraga G, Llorca E, Hernando I.   +4 more
europepmc   +2 more sources

New approaches to studying early brain development in Down syndrome. [PDF]

Dev Med Child Neurol, 2019
Down syndrome is the most common genetic developmental disorder in humans and is caused by partial or complete triplication of human chromosome 21 (trisomy 21). It is a complex condition which results in multiple lifelong health problems, including varying degrees of intellectual disability and delays in speech, memory, and learning. As both length and
Baburamani AA, Patkee PA, Arichi T, Rutherford MA.   +3 more
europepmc   +2 more sources

Estudio de la Microestructura y de las propiedades reológicas de geles de concentrado proteico de sabalo (prochilodus platensis ) en relación a la etapa de lavado con soluciones de H3PO4 y NaHCO

Nexo, 2013
El concentrado de proteínas de pescado (CPP) es el músculo del pescado desmenuzado y exento de huesos, piel,carne oscura y de espinas, que es lavado varias veces con agua y escurrido hasta la proporción de agua original.Aquí se estudió el efecto en la ...
María Agustina Reinheimer, José R. Medina, Luciana Beresvil, Gustavo A. Pérez   +3 more
doaj   +3 more sources

3D pollination biology using micro‐computed tomography and geometric morphometrics in Theobroma cacao

Applications in Plant Sciences, Volume 11, Issue 5, September-October 2023., 2023
Abstract Premise Imaging technologies that capture three‐dimensional (3D) variation in floral morphology at micro‐ and nano‐resolutions are increasingly accessible. In herkogamous flowers, such as those of Theobroma cacao, structural barriers between anthers and stigmas represent bottlenecks that restrict pollinator size and access to reproductive ...
Katherine A. Wolcott, Edward L. Stanley, Osman A. Gutierrez, Stefan Wuchty, Barbara Ann Whitlock   +4 more
wiley   +1 more source

Exploiting Light Directionality for Image‐Based 3D Reconstruction of Non‐Collaborative Surfaces

The Photogrammetric Record, Volume 37, Issue 177, Page 111-138, March 2022., 2022
The paper investigates the effect of light directionality and the fusion of multiple images to improve the quality of photogrammetric 3D reconstruction of complex surfaces (textureless and shiny). We present an image capturing system that utilizes multiple light sources to highlight roughness which is not visible in traditional diffuse images ...
Ali Karami, Fabio Menna, Fabio Remondino, Masood Varshosaz   +3 more
wiley   +1 more source

Improving Microwave Heating using Polysaccharides as Thickeners

Czech Journal of Food Sciences, 2009
The aim of this work was to improve microwave heating in white sauces using different polysaccharides in their formulation; ι-, λ- and κ-carrageenan and native and modified starches were used as thickeners. Five model systems were prepared, each one with
L. M. Guardeño, M. Hernández-Carrión, J. M. Catala-Civera, P. Plaza, L. Pérez-Munuera, I. Hernando   +5 more
doaj   +1 more source

Chemical and Structural Changes in White Sauces Thawed by Microwave or Conventional Oven

Czech Journal of Food Sciences, 2009
Proteins, lipids and structural changes in white sauces after being stored at -18°C and thawed by microwave and conventional oven were studied in this work. The total crude and soluble protein fractions were quantified by N-Kjeldahl.
L. M. Guardeño, E. Llorca, I. Pérez-Munuera, A. Quiles, I. Hernando   +4 more
doaj   +1 more source

Effect of Pulsed Electric Fields on the Main Chemical Components of Liquid Egg and Stability at 4°C

Czech Journal of Food Sciences, 2009
The effect of PEF on the whole liquid egg components, proteins and lipids, and the microstructure were studied and compared with pasteurisation. The effect of the refrigerated storage one week after the treatments was too studied.
R. Marco-Molés, I. Pérez-Munuera, A. Quiles, I. Hernando   +3 more
doaj   +1 more source

Main Chemical Changes in Proteins and Structure of Egg Treated with High Pressure Homogenisation

Czech Journal of Food Sciences, 2009
The aim of this work was to study the main chemical changes in the protein fraction (SDS-PAGE) and the microstructure (TEM) of whole liquid egg treated with HPH and stored one week at 4°C.
R. Marco-Molés, I. Hernando, E. Llorca, I. Pérez-Munuera   +3 more
doaj   +1 more source