Zobrazeno 1 - 10
of 81
pro vyhledávání: '"Attila E. Pavlath"'
Autor:
Choon H. Do, Attila E. Pavlath
This book discusses the vital role of chemistry in everyday life. It encourages readers to understand how the knowledge of chemistry is important for the development of society and a better future. The text is organized into three parts. Part 1 cove
Autor:
Attila E. Pavlath
Publikováno v:
Chemistry ISBN: 9781315229324
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2be36ed5db9b6ed1a8e045e65fab3020
https://doi.org/10.1201/9781315229324-11
https://doi.org/10.1201/9781315229324-11
Autor:
Attila E. Pavlath, Choon Ho Do
Publikováno v:
Chemistry: Our Past, Present, and Future
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::894287ccd3a67f244ad8dc01ecc238a8
https://doi.org/10.1201/9781315229324
https://doi.org/10.1201/9781315229324
Autor:
Attila E. Pavlath
Publikováno v:
Chemistry ISBN: 9781315229324
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c9cb7a5843f6049ed8877f387da74e68
https://doi.org/10.1201/9781315229324-3
https://doi.org/10.1201/9781315229324-3
Autor:
Attila E. Pavlath
Publikováno v:
Chemistry: Our Past, Present, and Future
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::61a19526efa73a254c9ffbaeae789d42
https://doi.org/10.1201/9781315229324-16
https://doi.org/10.1201/9781315229324-16
Autor:
Choon Ho Do, Attila E. Pavlath
Publikováno v:
Chemistry: Our Past, Present, and Future
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a90cc89faf7386a8f2b106fbaf321f2d
https://doi.org/10.1201/9781315229324-15
https://doi.org/10.1201/9781315229324-15
Publikováno v:
Journal of Agricultural and Food Chemistry. 54:349-352
The quantity of available wheat gluten exceeds the current food use markets. Thermoforming is an alternative technical means for transforming wheat gluten. Thermoforming was applied here to wheat gluten under chemically reductive conditions to form p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::12262dca69174cbe1bba658ade3bb043
https://doi.org/10.1021/jf051035r
https://doi.org/10.1021/jf051035r
Publikováno v:
Macromolecular Symposia. 140:107-113
Aqueous solutions of pectin, an acidic polysaccharide which occurs in various natural products, was cast into clear films. While the films were flexible enough to be used as wrapping materials, their strength and resistance to water were inferior to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a17aaf76f6628ac2c3cc3477b29fada2
https://doi.org/10.1002/masy.19991400112
https://doi.org/10.1002/masy.19991400112
Publikováno v:
Critical Reviews in Food Science and Nutrition. 36:807-844
During the last decade, marked progress has been made in the study of the fine details of the structures of milk proteins such as caseins, beta-lactoglobulin, alpha-lactalbumin, and lactotransferrin. Many of the functional properties of the individua
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b0d1224736b33182c4e55f80f7786437
https://doi.org/10.1080/10408399609527751
https://doi.org/10.1080/10408399609527751