Zobrazeno 1 - 10
of 124
pro vyhledávání: '"Fysische eigenschappen"'
Autor:
Mokiem, Mohamed Rousan.
Proefschrift Universiteit van Amsterdam.
Titel ook in het Nederlands: De fysische eigenschappen van vroeg-type massieve sterren. Met lit. opg. - Met samenvatting in het Nederlands.
Titel ook in het Nederlands: De fysische eigenschappen van vroeg-type massieve sterren. Met lit. opg. - Met samenvatting in het Nederlands.
Externí odkaz:
http://dare.uva.nl/document/22081
Autor:
Jan Duchoslav
All economic activity requires some degree of cooperation, and the process of economic development involves many social dilemmas. It is therefore crucial to understand how the preferences which guide our behavior vis-a-vis these situations are shaped
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e8572e490c87ec5adfaa436700a801a7
https://research.wur.nl/en/publications/the-role-of-environmental-shocks-in-shaping-prosocial-behavior
https://research.wur.nl/en/publications/the-role-of-environmental-shocks-in-shaping-prosocial-behavior
Autor:
Wieneke Dijk
The body efficiently stores energy in the form of triglyceride (fat) molecules. However, triglycerides cannot directly enter or exit our cells, but first need to be degraded to so-called fatty acids before moving in or out a cell. This degradation pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::21970afcaaeff4987af2d071c54db8a6
https://doi.org/10.18174/391415
https://doi.org/10.18174/391415
Autor:
Filippos K. Zisopoulos
The sustainable provision of food on a global scale in the near future is a very serious challenge. This thesis focuses on the assessment and design of sustainable industrial food production chains and processes by using the concept of exergy which i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d21429a2d52f1f1074f25a9c97893620
https://research.wur.nl/en/publications/exergy-analysis-in-industrial-food-processing
https://research.wur.nl/en/publications/exergy-analysis-in-industrial-food-processing
Autor:
Min Chen
Many foam products derived from milk or specific dairy ingredients suffer from drainage, coalescence and/or disproportionation. Previous studies indicated that foam properties of milk are strongly influenced by the composition of the milk as well as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7499699c52409baa1d8404250d4c0026
https://research.wur.nl/en/publications/the-role-of-casein-micelles-and-their-aggregates-in-foam-stabiliz
https://research.wur.nl/en/publications/the-role-of-casein-micelles-and-their-aggregates-in-foam-stabiliz
Tissue engineering is a relatively new, but actively developing field of biomedical science. It aims at organ or tissue regeneration by use of scaffolds, which are usually seeded with cells prior to implantation, and stimulated by bioactive cues or g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dris___00893::59f6091cf8e7028b28dad6b4082b5106
Autor:
Wlodarczyk, M.K.
Tissue engineering is a relatively new, but actively developing field of biomedical science. It aims at organ or tissue regeneration by use of scaffolds, which are usually seeded with cells prior to implantation, and stimulated by bioactive cues or g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::bc65411da3a06dde8620d24e57d1b0fc
https://research.wur.nl/en/publications/silky-gels-for-cells-self-assembling-protein-based-polymers-for-u
https://research.wur.nl/en/publications/silky-gels-for-cells-self-assembling-protein-based-polymers-for-u
Autor:
Paudel, E.
This thesis deals with the understanding of the water holding capacity of mushroom, in the context of a redesign of their industrial processing. For designing food process the retention of food quality is of the utmost importance. Water holding capac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::4b1e44ad26ece1e6aac14590deaf0b3d
https://research.wur.nl/en/publications/water-retention-in-mushroom-during-sustainable-processing
https://research.wur.nl/en/publications/water-retention-in-mushroom-during-sustainable-processing
This thesis deals with the understanding of the water holding capacity of mushroom, in the context of a redesign of their industrial processing. For designing food process the retention of food quality is of the utmost importance. Water holding capac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dris___00893::08688c0c417152067ea959371dda1660