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Physicochemical and bioactive properties of Hymenaea courbaril L. pulp and seed lipid fraction
(2013-08-01)
This study aimed to assess the nutritional composition of the fruit and the physicochemical and bioactive properties of jatoba (Hymenaea courbaril L.) pulp and seed oils. The lipid content of both fractions was below 6%. ...
Thermal stability of the martensitic transformation of Cu-Al-Ni-Mn-Ti
(Elsevier B.V., 2006-12-25)
The development of new shape memory alloys with high martensitic transformation temperature increases the potential for applications. The development and use of these new alloys depends on the stability of the structure ...
Thermal stability of the martensitic transformation of Cu-Al-Ni-Mn-Ti
(Elsevier B.V., 2006-12-25)
The development of new shape memory alloys with high martensitic transformation temperature increases the potential for applications. The development and use of these new alloys depends on the stability of the structure ...
Dependence on composition of electronic properties and stability of Pt-Fe/C catalysts for oxygen reduction
(Elsevier B.V., 2010-11-01)
This work presents studies of electronic characteristics and alloy stability carried out for Pt-Fe/C catalysts of different compositions (10-50% Fe, in atoms) and same particle size. The electronic properties are characterized ...
A Critical Review of Properties of Darunavir and Analytical Methods for Its Determination
(Taylor & Francis Inc, 2014-01-02)
Darunavir is a synthetic non-peptidic protease inhibitor that has been shown to be extremely potent against wild-type HIV, and it is an important component of highly active antiretroviral treatment (HAART), which is ...
Study of the colloidal stability and optical properties of sunscreen creams
(2019-01-01)
Sunscreen formulations containing inorganic/organic filters or mixture of them were synthesized by oil/water dispersion. The viscosity measurements show that sunscreen formulations are time-dependent non-Newtonian fluids. ...
Alpha-cyclodextrin as a new functional ingredient in low-fat chicken frankfurter
(2019-11-02)
1. The current consumer preference for healthier meat products is associated with less additives in manufacturing (so-called ‘clean-label’) or the addition of non-meat ingredients with functional properties, recognised as ...