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1.
Wen  Pushan  He  Rui  Li  Xiang-Dan  Lee  Myong-Hoon 《Journal of Materials Science》2022,57(1):755-765
Journal of Materials Science - Three polyimides (PIs) were prepared from a diamine containing biphenyl ester group as a side chain and a corresponding dianhydride chosen from...  相似文献   
2.
This study was conducted to evaluate the effect of red-wine grape pomaces on the quality and sensory attributes of beef hamburger patties. Both phenolic content and antioxidant activity were assessed using Syrah, Merlot and Cabernet Sauvignon pomaces. Following the assessment, hamburger patties were prepared with Merlot pomace at 0%, 2% and 4% for the patty quality and sensory attributes. Grape seeds possessed significantly higher phenolics and antioxidant activities over the seedless pomace (P < 0.05), whereas no significant difference was found for phenolics and antioxidant activities within the seeds and seedless pomaces. The patty pH decreased as the pomace was added for 2% and 4%. Colour values (L*, a* and b*) of patties lowered as the pomace was added. Allo-Kramer shear force and hardness values increased while cooking yield decreased (P < 0.05) with the addition of pomace. No significant difference between control and Merlot patties was found for flavour, juiciness and colour, whereas lower sensory attributes were observed for texture, taste and overall acceptability. It is observed that the addition of fermented red-wine grape pomace provides hamburger patties with health promoting factors such as antioxidant and other functional components, but it also provided darker, sourer and lower cooking yield.  相似文献   
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Food Science and Biotechnology - Rosa rugosa root is traditionally known to be effective in the treatment of diabetes in Korea. R. rugosa root-specific compounds also show antioxidant effects, and...  相似文献   
5.
Park  Se-Ho  Lee  Mi-Ra  Yang  Su Young  Lee  Ju Yeon  Lee  Hyun Ha  Seong  Yeong-Je  Kim  Bohye  Kim  Hee-Jun  Jin  Hui  Johnston  Tony V.  Ku  Seockmo  Park  Myeong Soo 《Food science and biotechnology》2022,31(13):1703-1715
Food Science and Biotechnology - In this work, the in vivo functionalities of milk fermented with Weissella confusa VP30 (VP30-EPS) and purified exopolysaccharide (pEPS) from the milk fermented...  相似文献   
6.
Food Science and Biotechnology - The objective of this study was to develop a non-fermented probiotic milk that maintains its physicochemical properties, microbial properties, antioxidant activity,...  相似文献   
7.
Strength of Materials - The effect of the creep of materials of a structure on the nature of the contact interaction between its elements during long-term operation is investigated. The problem of...  相似文献   
8.
Traditional West African pearl millet couscous products are popular; however, their preparation is laborious, time-consuming and energy-demanding, involving agglomeration, steaming, drying and sieving steps. In this study, a process was developed to produce millet couscous using a high pressure, high temperature and low-cost single-screw extruder. The innovation was to directly process the cooked low-moisture extrudate to a couscous product by drying and milling to the appropriate particle size (ranging between 1 and 2 mm). Throughput for the traditional process as prepared for commercial sale is 50 kg per day, but with the same amount of labour, the extrusion process yields ~350 kg per day. A consumer sensory study held in Niamey (Niger) showed that the extruded millet couscous was comparable to traditional couscous, though this was dependent on selection of the proper millet variety. This novel extrusion process could stimulate small- to medium-scale manufacturing of couscous and couscous-type products in West Africa.  相似文献   
9.
Multimedia Tools and Applications - Individual tooth segmentation and identification from cone-beam computed tomography images are preoperative prerequisites for orthodontic treatments. Instance...  相似文献   
10.
Wireless Personal Communications - Nowadays, Wireless Sensor Networks (WSNs) is enhancing for different applications. Simultaneously, energy consumption for processing the tasks in most of the...  相似文献   
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