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排序方式： 共有48条查询结果，搜索用时 15 毫秒
31.
A.M. JORDÃO J.M. RICARDO‐DA‐SILVA O. LAUREANO W. MULLEN A. CROZIER 《Australian Journal of Grape and Wine Research》2008,14(3):260-270
Background and Aims: During ageing in oak barrels, wine undergoes changes because of the release of polyphenols and other molecules from wood. The aim of this study was to evaluate the influence of some oak wood‐derived volatile compounds, ellagic acid and oak wood extracts on the levels of (+)‐catechin, procyanidin B1 and malvidin‐3‐glucoside. Methods and Results: Phenolics and the oak wood derived volatile compounds studied were quantified by HPLC and by GC, respectively. Additionally, the new compounds formed in the solutions were characterised by their spectral properties. Ellagic acid and/or oak wood extracts slowed the decline in the levels of (+)‐catechin and procyanidin B1. In contrast, the decrease in malvidin‐3‐glucoside was more pronounced in the presence of ellagic acid and oak wood chip extracts. Furfural slowed (+)‐catechin degradation, while breakdown of malvidin‐3‐glucoside was slightly more pronounced in the presence of guaiacol, furfural, vanillin and eugenol. (+)‐Catechin, procyanidin B1 and malvidin‐3‐glucoside did not significantly affect the rate of the degradation of ellagitannins during the storage time studied. Finally, new HPLC peaks were detected in the solutions containing (+)‐catechin and ellagic acid, as well as with malvidin‐3‐glucoside with ellagic acid and oak wood extract. Conclusions: Malvidin 3‐glucoside and (+)‐catechin and procyanidin B1 presented distinct behaviours during time in the presence of volatile and non‐volatile compounds from oak wood. Significance of the Study: This work points out the importance of oak wood components in the degradation of anthocyanins and tannins, as well as the reactions that occur during the ageing of red wine. 相似文献
32.
A wheat‐based extruded breading was produced using a Brabender single‐screw laboratory scale extruder (model GNF 1014/2) and applied to chicken nuggets. Response surface methodology was applied to study and optimize the effects of formulation and extrusion parameters on pick up, texture, solid loss, oil absorption and adhesiveness of fried coated nuggets. An optimized extruded breading was produced at 160C, 27% moisture content, 15% vital wheat gluten, 8% high amylose starch and 30% corn meal. The product showed pick up of 29.87%, adhesiveness of 100%, texture of 166.1 g, oil absorption of 2.97% and solid losses of 0.0885 absolute. The product presented similar values of pick up and adhesiveness, better texture, lower oil absorption and higher solid loss during deep‐frying, compared with commercial breadings. Acceptance test showed that the product had better overall appearance and fairly similar texture, compared with the commercial ones. 相似文献
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Polytetrafluoroethylene (PTFE) has the best properties as a material of high‐frequency PC board. However, it has low adhesion force for using cabling material. In order to improve adhesion force, we studied on surface modification of PTFE by using nitrogen ion irradiation. As a result, peel strengths of PTFE improved up to 900 N/m to amount of treatment time. On the other hand, surface energy did not increase. From here onward, improved peel strengths on modified surface could be forecasted because of a change that is binding state of modified layer. The compositions of surface on samples after peel test were analyzed so as to prove the hypothesis. As a result, adhesive/PTFE system occurred to destruction in deep portion of modified layer. Moreover, binding of oxygen could be existed with long treatment time. Therefore, it was suggested that the brittle layer of deep modifying layer needs to be modified for the improvement of adhesive strength. 相似文献
35.
DHANYA RAMACHANDRAN RICARDO EGOAVIL AMANDINE CRABBE TOM HAUFFMAN ARTEM ABAKUMOV JOHAN VERBEECK ISABELLE VANDENDAEL HERMAN TERRYN DOMINIQUE SCHRYVERS 《Journal of microscopy》2016,264(2):207-214
The chemical composition, nanostructure and electronic structure of nanosized oxide scales naturally formed on the surface of AISI 316L stainless steel microfibres used for strengthening of composite materials have been characterised using a combination of scanning and transmission electron microscopy with energy‐dispersive X‐ray, electron energy loss and Auger spectroscopy. The analysis reveals the presence of three sublayers within the total surface oxide scale of 5.0–6.7 nm thick: an outer oxide layer rich in a mixture of FeO.Fe2O3, an intermediate layer rich in Cr2O3 with a mixture of FeO.Fe2O3 and an inner oxide layer rich in nickel. 相似文献
36.
An input-output approach to adaptive motion control design of robot manipulators is presented. The main technical device in our approach is the passivity theory. This formulation provides a framework suitable for the design of new control and adaptation laws. A new control law which consists of a computed torque part and a feedforward compensation part is analysed using this approach. 相似文献
37.
VÍCTOR PANZA DARIO PIGHIN VERÓNICA LÁINEZ RICARDO J. POLLERO SARA MALDONADO 《Biocell》2009,33(2):99-106
Comparative studies on fatty acid and protein composition of the endosperm and embryo of palmito (Euterpe edulis Martius) were conducted using gas-liquid chromatography and sodium dodecyl sulfate–polyacrylamide gel electrophoresis. On a dry weight basis, the embryo contained extremely lower amounts of lipids and proteins than did the endosperm, which was associated with the scarce lipid and protein bodies previously reported in axis and cotyledon. The fatty acid composition also exhibited differences between both tissues: (I) the fatty acid diversity was greater in embryo than in endosperm; (II) embryo and endosperm contained predominantly linoleic, palmitic, oleic and stearic acids even though the relative values were different for each tissue. As compared to other palm species, the higher fatty acid unsaturation in Euterpe edulis seed could be involved in the previously reported short longevity and recalcitrant behavior during storage. Proteins of both tissues were heterogeneous in molecular mass. Some proteins were tissue-specific, but other were common, among them a highly glycosylated protein which migrated at about 55 kDa. We hypothesize that the latter, also reported in all previously studied palm species, is one of the proteins characterizing the Arecaceae family. 相似文献
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39.
CARLOS A. B. DE MARIA LUIZ C. TRUGO FRANCISCO R. AQUINO NETO RICARDO F. A. MOREIRA 《International Journal of Food Science & Technology》1994,29(5):559-562
A fraction C1 which was very rich in polysaccharides and did not contain sucrose was isolated from high molecular weight water-soluble material obtained from green coffee. After roasting, furfural was identified in fraction C1 by means of headspace-GC/MS analysis. Roasting of the fraction C1 clearly affected the arabinogalactan promoting a high loss of arabinose residues. We suggest that furfural found in fraction C1 originates mainly from arabinogalactan, which, together with sucrose appears to be the major furfural precursor in roasted coffee. 相似文献
40.