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The influence of genotypic variation in protein composition on emulsifying properties of soy proteins
(Wiley, Hoboken, 2005)
This study describes the relationship between the emulsifying properties of soybean proteins and their composition, i.e., glycinin (11S) and beta-conglycinin (7S). Twelve investigated soybean genotypes showed significant ...
The effect of microwave roasting on soybean protein composition and components with trypsin inhibitor activity
(Akademiai Kiado Zrt, Budapest, 2005)
The effect of microwave roasting on protease inhibitor activity and Soluble protein content and composition in cracked soybeans was investigated in relation to the duration of treatment. Soybeans of Hodgson var. were cracked ...
Page analysis of milk proteins altered by high thermal treatment
(Akademiai Kiado Zrt, Budapest, 2005)
Changes that occur in milk proteins during heat treatment were studied. Milk was heat treated at 87 degrees C for 10 min. Samples of untreated milk, demineralised whey powder and heat treated milk were analysed by discontinuous ...
Cobalt(III), zinc(II), cadmium(II) and palladium(II) complexes with the hydrolysed and non-hydrolysed condensation products of 2-acetylpyridine with ethyl hydrazinoacetate: X-ray structure analysis of mer-bis{(E)-2-[N '-(1-pyridin-2-yl-ethylidene)hydrazin
(Taylor & Francis Ltd, Abingdon, 2005)
Four Co(III), Zn(II), Pd(II) and Cd(II) complexes with ligands derived in situ from acetylpyridine and ethyl hydrazinoacetate or hydrolysed ethyl hydrazinoacetate were prepared. An X-ray structural analysis showed that the ...