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β-Glucan content and hydration properties of filamentous fungi
(Springer, 2012-12)
The aim of this work was to isolate and identify filamentous fungi from several sources to study the dietary fiber and β-glucan content. The fungal hydration properties such as water absorption and water holding capacities ...
Use of simple non-destructive techniques to evaluate the hydration reactions of PVA-modified cement pastes
(Elsevier, 2017-02)
The rapidity of the hydration reaction defines the final properties of cement-based materials. Global techniques show the overall hydration reaction and make it easier for users to evaluate it in a simple non-destructive ...
Use of simple non-destructive techniques to evaluate the hydration reactions of PVA-modified cement pastes
(Elsevier, 2017-02)
The rapidity of the hydration reaction defines the final properties of cement-based materials. Global techniques show the overall hydration reaction and make it easier for users to evaluate it in a simple non-destructive ...
Luminescence and non-radiative processes in lanthanide squarate hydrates
(1996-11-01)
The luminescence properties of solid hydrated lanthanide squarates (Ln2(C4O4)3(H2O) x; x = 8 or 13;Ln3+ = Gd, La, Eu, Tb, Pr) are reported for temperatures down to 4.2K. The luminescence of the squarate group is observed ...
Spectroscopic study of lanthanide squarate hydrates
(1994-12-01)
In the present investigation some spectroscopic properties of several lanthanide squarate hydrates are reported. The Raman spectra show the same distinctive Jahn-Teller intensity pattern for non-totally symmetric modes, ...
Effect of organic calcium salts–inulin systems on hydration and thermal properties of wheat flour
(Elsevier Science, 2013-01)
The aim of this work was to study the effect of calcium acid salts–inulin systems on hydration and thermal properties of wheat flour dough. Wheat flour was enriched with calcium lactate (CaLa2) or calcium citrate (Ca3Ci2) ...
Determination of hydration properties and thermal behavior of Paecilomyces variotii by differential scanning calorimetry
(Springer, 2013-10)
Due to the structure and the composition of Paecilomyces variotii, the mycelia of this fungus could have potential applications as ingredients in wettable foods. For this use, drying could be employed, justifying the study ...
Modelling the effect of temperature on the hydration kinetic of adzuki beans (Vigna angularis)
(Elsevier Sci LtdOxfordInglaterra, 2013)