Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Nicholas David Hedges"'
Autor:
Andrew Richard Cox, Elodie Aumaitre, Pietro Cicuta, Dominic Vella, Simon Wongsuwarn, Damiano Rossetti, Nicholas David Hedges
Publikováno v:
Soft Matter. 8:1175-1183
We show unexpected viscoelastic response in dilute conditions for hydrophobin layers subjected to compression in a Langmuir trough. The surface pressure, surface dilatational and shear viscoelasticity, and layer thickness, are probed by combining fou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6542aefbe36a6b08f21a33ec220b9b87
https://doi.org/10.1039/c1sm06139a
https://doi.org/10.1039/c1sm06139a
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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8 páginas, 4 figuras, 2 tablas
The antioxidant effectiveness of different hydroxycinnamic acids for inhibiting the formation of off-flavours associated to rancidity in minced frozen horse mackerel white muscle stored at 10 and 18 C was studied.
The antioxidant effectiveness of different hydroxycinnamic acids for inhibiting the formation of off-flavours associated to rancidity in minced frozen horse mackerel white muscle stored at 10 and 18 C was studied.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d7b1d7bd3bdd54ac4c09ce441b108307
https://doi.org/10.1016/j.foodchem.2008.10.031
https://doi.org/10.1016/j.foodchem.2008.10.031
Publikováno v:
Food Hydrocolloids. 15:153-163
The influence of mixtures of iodide and fluoride ions on the spin–spin relaxation time ( T 2 ) thermal profiles of agarose gels has been investigated. Data show that the temperature shifts in both the ordering and disordering events produced by flu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::361b39f5337b7d9fccfa22e62f9f5452
https://doi.org/10.1016/s0268-005x(00)00061-8
https://doi.org/10.1016/s0268-005x(00)00061-8
Publikováno v:
Meat Science. 18:55-75
The effect of hypertonic salt solutions on meat fibres has been studied as a function of post-mortem storage. Rabbit longissimus dorsi fibres (after about 20 h post-mortem storage at 4°C), were found to swell in hypertonic salt solutions, such as 0
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6bf96deaacd51e2334e4dcc90995f406
https://doi.org/10.1016/0309-1740(86)90066-5
https://doi.org/10.1016/0309-1740(86)90066-5