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Antioxidant activity and water-holding capacity of canola protein hydrolysates
Food Chemistry, 2008Canola protein hydrolysates were prepared using commercial enzymes, namely Alcalase, an endo-peptidase and Flavourzyme with both endo- and exo-peptidase activities. The hydrolysates so prepared were effective as antioxidants in model systems, mainly by scavenging of free radicals and acting as reducing agents.
Nichole, Cumby +3 more
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Effect of Occlusive Dressings on the Stratum Corneum Water Holding Capacity
The American Journal of the Medical Sciences, 1992Occlusion of the skin is used in clinical dermatology to promote wound healing and to increase the transcutaneous penetration of topically applied drugs. These effects are related to the degree of occlusion exerted and depend on the physicochemical nature of the dressing. We have evaluated the effects of four different materials on the skin barrier and
E, Berardesca +3 more
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Stratum Corneum Lipids and Water-Holding Capacity
2017The epidermis protects the organism from mechanical, chemical and immunological insults and prevents excessive water loss. The dynamic continuous epidermal renewal is attributed to the keratinocytes that undergo programmed differentiation during their migration from the stratum basale toward the stratum corneum (SC), where they are transformed into the
Dimitrios Rigopoulos, Ekaterini Tiligada
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The water‐holding capacity of ctab‐naphthol foams
Journal of Applied Chemistry, 1957AbstractThe foaming ability of dilute aqueous cetyltrimethylammonium salts is retained in the presence of equimolar amounts of naphthol, while the rate of drainage of the foam under gravity is greatly reduced. A quantitative description is given of the phenomenon, which is explained by the gel‐like nature of the solutions.
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Temperature Factor of Soil Water-Holding Capacity
Eurasian Soil Science, 2022A. V. Smagin, N. B. Sadovnikova
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The Role of Proteins in Water-Holding Capacity of Meat
1999Water-holding capacity (WHC) is the ability of meat to hold on to its own water. In fresh meat, WHC is expressed as drip or purge. As approximately 85% of the water (75g/100g) in living muscle is present in the cell, changes in the volume of myofibrils will result in changes in the WHC of meat.
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Image Enhancement Applied to Water Holding Capacity Images
2020 International Conference on Systems, Signals and Image Processing (IWSSIP), 2020Renan Gomes de Andrade +4 more
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Water-holding capacity and tenderness of "Posavina horse" meat
2020Water-holding capacity (WHC) and tenderness of meat are important attributes associated with consumer acceptance and processing technology. Poor WHC results in numerous economic losses recognizable in a lower yield, lower nutritional value of meat, and therefore lower quality of products.
Kaić, Ana +4 more
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Comparison of Low-Cost Methods for Soil Water Holding Capacity
Communications in Soil Science and Plant Analysis, 2023Prabhu Govindasamy +2 more
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