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21.
Silicon - The products of solid-phase mechanochemical interaction between pyrocatechol and silicon dioxide yielding a powdered composite were studied using a number of physicochemical methods. This... 相似文献
22.
Ivashchuk O. A. Ivashchuk O. D. Fedorov V. I. Shtana A. I. 《Russian Engineering Research》2020,40(11):970-972
Russian Engineering Research - Models based on regression analysis for predicting the operational efficiency of high-pressure roller crushers are considered. A systematized and structured... 相似文献
23.
Ana Clara Sabbione Santiago Suárez María Cristina Añón Adriana Scilingo 《International Journal of Food Science & Technology》2019,54(5):1506-1513
In this study, amaranth flour was used as an ingredient to prepare gluten-free cookies. The production process and attributes of amaranth cookies were characterised, and the potential use of amaranth flour as a functional ingredient was analysed. Cookies exhibited a non-uniform reddish brown colour and a cookie factor ratio of 4.5 ± 0.6. Storage studies indicated that after 3 weeks at room temperature cookies presented slight variations in the texture. Simulated gastrointestinal digestion of this product was able to release peptides capable of exerting potential antithrombotic and antihypertensive activities, IC50 values of 0.22 ± 0.04 and 0.23 ± 0.03 mg mL−1 protein, respectively. This work demonstrates for the first time that food made with amaranth flour exerts potential antithrombotic and antihypertensive activity. In conclusion, these amaranth cookies could be an alternative way of incorporating potentially health beneficial products for people who choose a conscious diet, including coeliac or vegan consumers. 相似文献
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Kobrakov K. I. Kurnetsov D. N. Ruchkina A. G. Sharpar N. M. 《Theoretical Foundations of Chemical Engineering》2020,54(5):1052-1056
Theoretical Foundations of Chemical Engineering - New research results, as well as those published earlier by the authors, on the synthesis of azo compounds based on nitroanilines obtained by the... 相似文献
26.
Bianka Rocha Saraiva Lucas Henrique Maldonado da Silva Fernando Antônio Anjo Ana Carolina Pelaes Vital Jéssica Bassi Da Silva Marcos Luciano Bruschi Paula Toshimi Matumoto Pintro 《International Journal of Food Science & Technology》2020,55(5):1962-1970
Debittered trub (brewing waste) is an important source of protein source (70.26%). Trub and whey protein were used for 5% protein enrichment of ice cream frozen by liquid nitrogen. Three formulations were elaborated: ice cream standard (ICS), ice cream with whey protein (ICW) and ice cream with trub (ICT). Chemical composition, rheological properties, texture, overrun, melting rate, scanning electron microscopy and a sensorial test were performed. Results showed that ICT presented a higher viscosity, obtained on the upward curve up to 6.76 Pa s−1, consistency index (22.96 (Pa s−1)n), hysteresis area (140.40 mPa s−1) and hardness (31113.33 g) but a lower melting rate (0.38 g min−1), overrun (13.92%) and sensorial acceptability than the other formulations. The addition of trub debittered for protein enrichment improved ice cream properties and demonstrated that it could be used as a food ingredient. 相似文献
27.
Theoretical Foundations of Chemical Engineering - The extraction of nitric and oxalic acids by neutral compounds TBP, DBBP, and TBPO have been studied. The optimal conditions of their separation... 相似文献
28.
Dorofeyev V. Yu. Sviridova A. N. Svistun L. I. 《Russian Journal of Non-Ferrous Metals》2020,61(3):354-361
Russian Journal of Non-Ferrous Metals - Rolling bearing rings comprise a large reserve for expanding powder metallurgy production. This reserve is being incompletely implemented. The hot forging of... 相似文献
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