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Comparison of properties of native and extruded amaranth (Amaranthus cruentus L. - BRS Alegria) flour
(ELSEVIER SCIENCE BV, 2011)
The aim of this study was to compare some of the properties of native and extruded amaranth flour obtained under mild and severe extrusion conditions. The chemical composition of the flours was similar. Flours obtained by ...
Hydration effects on the structural properties and haem-haem interaction in haemoglobin
(Royal Soc Chemistry, 2003-01-01)
Direct and simultaneous measurements of hydration water content and protein conformation have been performed using quartz crystal microbalance and visible absorption spectroscopy. Equilibrium and kinetics of methaemoglob ...
Hydration effects on the structural properties and haem-haem interaction in haemoglobin
(Royal Soc Chemistry, 2003-01-01)
Direct and simultaneous measurements of hydration water content and protein conformation have been performed using quartz crystal microbalance and visible absorption spectroscopy. Equilibrium and kinetics of methaemoglob ...
MOTIONAL PROPERTIES OF SPIN LABELS IN PROTEINS - EFFECTS OF HYDRATION
(Natl Research Council Canada, 1986-02-01)
MOTIONAL PROPERTIES OF SPIN LABELS IN PROTEINS - EFFECTS OF HYDRATION
(Natl Research Council Canada, 1986-02-01)
Particle Size and Hydration Properties of Dried Apple Pomace: Effect on Dough Viscoelasticity and Quality of Sugar-Snap Cookies
(Springer, 2019-07)
Apple pomace (AP) is a by-product of the juice industry, rich in dietary fiber (45.06%), which is generated in large quantities. The objectives of the present work were to evaluate the effect of the particle size and the ...
Water's behaviour on Ca-rich tricalcium silicate surfaces for various degrees of hydration: A molecular dynamics investigation
(2019-09-01)
Tricalcium silicate (C 3 S) hydration is a highly relevant topic toward a better understanding of ordinary Portland cement. Molecular Dynamics (MD) simulations can provide relevant information about water behaviour at ...
Thermal behavior and hydration properties of yeast proteins from Saccharomyces cerevisiae and Kluyveromyces fragilis
(Elsevier, 2000-05)
High pressure homogenization of yeast cells followed by incubation at 50°C for the dissociation of ribonucleic acid-protein complexes resulted in a high denaturation degree of isolated proteins. Proteins in intact cells ...