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Приказ резултата 41-50 од 58
Morphology investigation of mechanically activated ZnO-SnO2 system
(Elsevier Sci Ltd, Oxford, 2008)
Powder mixtures of zinc oxide and tin oxide in the molar ratio, ZnO:SnO2 = 2: 1, were mechanically activated in a planetary ball mill in the time intervals of 0-160 min. The adsorption-desorption isotherms, specific surface ...
Isolation, purification and biochemical characterization of a polygalacturonase produced by Penicillium solitum in 'Golden Delicious' apple (Malus domestica Borkh)
(Amer Phytopathological Soc, St Paul, 2008)
Boron uptake by the root cortex symplast of tomato and pea plants: evidence for low-boron-induced active transport
(Csiro Publishing, Clayton, 2007)
The objective of this research was to test the hypothesis of the existence of an active boron ( B) uptake into the cortical cells induced by low B supply. The uptake of B was characterised in two tomato ( Lycopersicon ...
Effect of limited hydrolysis on traditional soy protein concentrate
(MDPI, BASEL, 2006)
The influence of limited proteolysis of soy protein concentrate on protein extractability, the composition of the extractable proteins, their emulsifying properties and some nutritional properties were investigated. ...
Impact of the population of spoilage microflora on the growth of Listeria monocytogenes on frankfurters
(Int Assoc Food Protection, Des Moines, 2006)
Approximately 100 CFU/cm(2) of a five-strain mixture of Listeria monocytogenes was coinoculated onto frankfurters with three different concentrations (10(2), 10(4), and 10(6) CFU/cm(2)) of an undefined spoilage microflora ...
Influence of different genotypes on trypsin inhibitor levels and activity in soybeans
(MDPI, BASEL, 2007)
This study describes the relationship between the two major trypsin inhibitors (TI) in soybean, i.e., the Kunitz (KTI) and Bowman-Birk (BBI) trypsin inhibitors, as well as between them and the corresponding trypsin inhibitor ...
Sensory Properties and Color Measurements of Dietary Chocolates with Different Compositions During Storage for Up to 360 Days
(MDPI, BASEL, 2009)
In this work sensory characteristics (appearance - color, brilliance, shape and surface; texture - structure, break, firmness and chewiness; aroma - odor and taste) of dietary chocolates of different compositions were ...
Color changes of UHT milk during storage
(MDPI, BASEL, 2008)
In this study measurements of color parameters of UHT milk were performed, by using a MOM-color 100 photoelectric tristimulus colorimeter. Colors of UHT milk samples containing 3.2% and 1.6% milk fat, processed under ...
Spectroscopic characteristics of highly selective manganese catalysis in acqueous polyurethane systems
(MDPI, BASEL, 2006)
The latest investigations on producing more efficient catalytic aqueous polyurethane systems are in the domain of metal complexes with mixed ligands. In our previous research works, the high selectivity for the isocyanate-hydroxyl ...
Effects of the acrylic polyol structure and the selectivity of the employed catalyst on the performance of two-component aqueous polyurethane coatings
(MDPI, BASEL, 2007)
Two kinds of aqueous acrylic polyols (single step and multi step synthesis type) have been investigated for their performance in the two-component aqueous polyurethane application, by using more selective catalysts. The ...