Results 1 to 10 of about 913 (137)
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 ...
Pere Morell +3 more
doaj +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 ...
César Ozuna +4 more
doaj +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 +3 more
europepmc +2 more sources
Microestructura y propiedades de compuestos de Fe3O4/BaTiO3/epoxi [PDF]
Revista Materia, 2010 Con el objetivo de estudiar nuevos materiales multipropósito, en este trabajo se analizó la influencia de las partículas de Fe3O4 y BaTiO3 sobre las propiedades magnéticas y dieléctricas de los sistemas Fe3O4/BaTiO3/epoxi. A tal efecto se analizaron los sistemas bifásicos Fe3O4/epoxi y BaTiO3/epoxi y a partir del análisis de los resultados se ...
Ramajo, Leandro Alfredo +5 more
exaly +5 more sources
Superbainita. Una nueva microestructura bainítica de alta resistencia Superbainite
Revista De Metalurgia, 2005 En este trabajo se muestran los resultados de investigaciones muy recientes que revelan la posibilidad de obtener bainita por transformación isotérmica a temperaturas muy bajas, del orden de 150 °C, en aceros de alto carbono y silicio. La microestructura así obtenida no tiene cementita y está formada por placas de ferrita bainítica extremadamente finas
Harshad Bhadeshia +2 more
exaly +4 more sources
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 +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 +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 +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 +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 +3 more
doaj +1 more source