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Reticulation of aqueous polyurethane systems controlled by DSC method
(MDPI, BASEL, 2006)
The DSC method has been employed to monitor the kinetics of reticulation of aqueous polyurethane systems without catalysts, and with the commercial catalyst of zirconium (CAT(R) XC- 6212) and the highly selective manganese ...
Application of electrostatic extrusion - Flavour encapsulation and controlled release
(MDPI, BASEL, 2008)
The subject of this study was the development of flavour alginate formulations aimed for thermally processed foods. Ethyl vanilline was used as the model flavour compound. Electrostatic extrusion was applied for the ...
Physical-mechanical properties of nitrodopes affected by ultra-violet radiation
(MDPI, BASEL, 2007)
The FTIR spectroscopy has been employed in this research work to monitor the process of nitrodope photodegradation, by measuring surfaces of bands typical of a nitro group. Nitric esters are subject to degradation, which ...
Microencapsulation of Flavors in Carnauba Wax
(MDPI, BASEL, 2010)
The subject of this study is the development of flavor wax formulations aimed for food and feed products. The melt dispersion technique was applied for the encapsulation of ethyl vanillin in wax microcapsules. The surface ...
Fast Fourier Transform IR Characterization of Epoxy GY Systems Crosslinked with Aliphatic and Cycloaliphatic EH Polyamine Adducts
(MDPI, BASEL, 2010)
The use of fast FT-IR spectroscopy as a sensitive method to estimate a change of the crosslinking kinetics of epoxy resin with polyamine adducts is described in this study. A new epoxy formulation based on the use of ...
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. ...
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 Evaluation of Pralines Containing Different Honey Products
(MDPI, BASEL, 2010)
In this study, pralines manufactured by hand were evaluated sensorially. These pralines were obtained from dark chocolate containing 60% cocoa components, filled with Apis mellifera carnica Poll drone larvae, blossom honey ...
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 ...