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Automated assessment of water holding capacity in digital images
Signal, Image and Video Processing, 2021The quality of pork meat is usually associated with different characteristics such as appearance, color, amount of fat, pH, and water holding capacity (WHC). The latter corresponds to the meat’s ability to retain water and it is one of the most used characteristics to obtain a high-quality product.
Renan Gomes de Andrade +4 more
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Evaluating fundamental biochar properties in relation to water holding capacity
Chemosphere, 2023Biochar products that hold and release water within a stable carbonised porous structure provide many opportunities for climate mitigation and a range of applications such as for soil amendments. Biochar that are produced from various organic feedstocks by pyrolysis can provide multiple co-benefits to soil including improving soil health and ...
Sirjana Adhikari +3 more
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Determining the Water Holding Capacity of Microbial Cellulose
Biotechnology Letters, 2005Comparing reported water holding capacities for microbial cellulose is difficult because different methods are used. The different methods affect both the average value and the precision. In this new method, a vacuum of 10 mm H2O (98 Pa) is applied to the wet cellulose to stabilize the sample prior to determining the wet weight.
S T, Schrecker, P A, Gostomski
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Water holding capacity and microstructure of gellan gels
Carbohydrate Polymers, 2001Abstract This project studied the water holding capacity of gellan gels as affected by gel composition and microstructure. When not subjected to external forces such as centrifugal force, gellan gel properties including water holding capacity and texture properties were stable at room temperatures.
R. Mao, J. Tang, B.G. Swanson
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Measuring water-holding capacity in pork musculature with a tensiometer
Meat Science, 1995The water-holding capacity (WHC) of post-mortem porcine musculature is an important quality trait, and it is desirable for the industry to assess its variations ,for purposes of evaluating and processing pork products. There are several procedures to accurately determine WHC, but most are either too slow, too expensive or are impractical for commercial
B C, Kim +3 more
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The High Water‐Holding Capacity of Petrocalcic Horizons
Soil Science Society of America Journal, 2007Petrocalcic soil horizons occur in most arid and semiarid ecosystems around the world, often within the plant rooting zone. Little is known, however, about the water‐holding characteristic of soils indurated with CaCO 3 We conducted a replicated experiment to define the soil‐water release ...
Michael C. Duniway +2 more
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Measurement of water-holding capacity and juiciness
1994The measurement of water-holding capacity (WHC) of meat is carried out in many different ways all over the world. Some of the methods need only a few minutes to obtain results, others require days. All of them measure the inherent ability of the cellular and subcellular structures of meat to retain excess water compared with the amount of the other ...
K. O. Honikel, R. Hamm
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Water Holding Capacity of Proteins
1997The interaction of proteins with water has been expressed interchangeably by using the following terms: water hydration and holding, water retention, water binding, water imbibing, water adsorption, and others. There is controversy regarding the exact meaning of these terms.
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Protein Carbonyls Damage the Water-Holding Capacity of the Stratum Corneum
Skin Pharmacology and Physiology, 2008<i>Background:</i> Acrolein is a degradation product of lipid peroxide as well as a well-known environmental pollutant. As a hallmark of oxidatively damaged protein, protein carbonyl, including acrolein-protein adduct, has been observed in the skin. However, the influence of protein carbonylation on the stratum corneum (SC) has not yet been
I, Iwai, T, Hirao
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Fragmentation of myofibrils, limited proteolysis and water holding capacity of meat
Food / Nahrung, 1986AbstractProtein changes in ageing meat result in increased vulnerability of the myofibrils to fragmentation, caused possibly by limited proteolysis. It was investigated which groups of muscle proteases, if any, were involved and what was the relation between fragmentation and hydration of beef meat.
I, Kołodziejska +3 more
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