Functional properties of native and cheese whey protein concentrate powders

The objective of this study was to compare microfiltered native whey protein concentrate and traditional cheese whey protein concentrate powders and their functional properties. Solubility, viscosity, gelation, foaming properties, emulsification and water-holding capacity were studied. The effect of spray and freeze drying methods on functional properties was evaluated. Gel strength varied from 0.11 to 0.65 N. Foaming stability and overrun varied from 0 to 29.3 min and from 230 to 2200%, respectively. Foaming and gelation properties were clearly better with native whey protein powders. Differences between drying methods were not observed but higher heat load decreased solubility.     

EU Water Framework Directive vs. Integrated Water Resources Management: The Seven Mismatches

The aim of this paper is to analyze how the EU Water Framework Directive complies with the international principles concerning Integrated Water Resources Management (IWRM) agreed in major conferences. The outcomes of the International Conference on Water and Environment (Dublin, 1992), the Second World Water Forum (The Hague, 2000), the International Conference on Freshwater (Bonn, 2001), and the World Summit on Sustainable Development (WSSD) (Johannesburg, 2002) were compared with the EU Water Framework Directive. Seven notable mismatches were found, even though several EU countries have played a leading role in those conferences. The question arises whether the outcome of these conferences is not efficient enough to influence EU policies—do the conferences just produce collections of idealistic buzzwords or is there a requirement for different principles regarding IWRM for developing countries and developed countries?     

表面增韧层对层板、夹芯板撞击行为的影响

本文对层板和夹芯板受硬物低速撞击的撞击力进行了计算和测量.本研究的目的是比较层板和夹芯板的耐撞击行为并确定表面增韧层对其低能量撞击行为的影响.