標(biāo)題: Titlebook: Water Stress in Biological, Chemical, Pharmaceutical and Food Systems; Gustavo F. Gutiérrez-López,Liliana Alamilla-Beltrá Book 2015 Spring [打印本頁] 作者: 瘦削 時間: 2025-3-21 16:13
書目名稱Water Stress in Biological, Chemical, Pharmaceutical and Food Systems影響因子(影響力)
書目名稱Water Stress in Biological, Chemical, Pharmaceutical and Food Systems影響因子(影響力)學(xué)科排名
書目名稱Water Stress in Biological, Chemical, Pharmaceutical and Food Systems網(wǎng)絡(luò)公開度
書目名稱Water Stress in Biological, Chemical, Pharmaceutical and Food Systems網(wǎng)絡(luò)公開度學(xué)科排名
書目名稱Water Stress in Biological, Chemical, Pharmaceutical and Food Systems被引頻次
書目名稱Water Stress in Biological, Chemical, Pharmaceutical and Food Systems被引頻次學(xué)科排名
書目名稱Water Stress in Biological, Chemical, Pharmaceutical and Food Systems年度引用
書目名稱Water Stress in Biological, Chemical, Pharmaceutical and Food Systems年度引用學(xué)科排名
書目名稱Water Stress in Biological, Chemical, Pharmaceutical and Food Systems讀者反饋
書目名稱Water Stress in Biological, Chemical, Pharmaceutical and Food Systems讀者反饋學(xué)科排名
作者: flimsy 時間: 2025-3-21 21:32 作者: Yag-Capsulotomy 時間: 2025-3-22 01:35 作者: BUMP 時間: 2025-3-22 05:11
Water Stress in Biological, Chemical, Pharmaceutical and Food Systems978-1-4939-2578-0Series ISSN 1571-0297 Series E-ISSN 2628-8095 作者: ENNUI 時間: 2025-3-22 10:25
Carbohydrates and Proteins as Nonequilibrium Components of Biological Materials,olids contents are well-known properties of carbohydrates, particularly of low molecular weight sugars (White and Cakebread 1966). Natural biological materials, including foods, often contain carbohydrates mixed with proteins and other hydrophilic substances in their aqueous phase.作者: duplicate 時間: 2025-3-22 15:42
Functional Behavior of Different Food Components as Affected by Water and Physical State,n which water impacts the food chain, starting from irrigation of crops, harvested raw materials, storing and processing, and finished goods properties such as shelf life, microbiological quality and safety, functional properties, palatability and profitability, to name a few.作者: Cardioversion 時間: 2025-3-22 17:55
Carbohydrates and Proteins as Nonequilibrium Components of Biological Materials,olids contents are well-known properties of carbohydrates, particularly of low molecular weight sugars (White and Cakebread 1966). Natural biological materials, including foods, often contain carbohydrates mixed with proteins and other hydrophilic substances in their aqueous phase.作者: 安撫 時間: 2025-3-23 00:20 作者: 旁觀者 時間: 2025-3-23 02:38
Water and Food Appearance,Food appearance depends not only on its chromatic characteristics (hue, saturation) and luminosity but also on the spatial distribution of light inside the food material, which determines appearance aspects such as transparency and gloss.作者: 噴出 時間: 2025-3-23 05:48 作者: FEAS 時間: 2025-3-23 13:12
Gustavo F. Gutiérrez-López,Liliana Alamilla-BeltráA holistic description of the role of water in the Biological, Chemical, Pharmaceutical and Food systems.A discussion of state-of-the-art topics on the role of water in Biological, Chemical, Pharmaceu作者: Enteropathic 時間: 2025-3-23 14:20 作者: enumaerate 時間: 2025-3-23 18:53
Food Preservation by Nanostructures-Water Interactions Control,hat water and nutriments are subjected to various levels of physical immobilization, thus reducing reactivity and allowing a better control of product stability. In this chapter it is noted that to achieve this, it is necessary to induce in the solid matrix of the product the formation of micro–nano作者: LEVY 時間: 2025-3-23 23:01
Maillard Reaction in Limited Moisture and Low Water Activity Environment,which cause the changes of chemical and physiological properties of proteins (Labuza and Saltmarch 1981). It results in the development of complex mixtures of colored and colorless reaction products which range from flavor volatiles (low molecular weight compounds) to melanoidins, a series of brown 作者: 變化無常 時間: 2025-3-24 02:54
The State of Water and Its Impact on Pharmaceutical Systems: Lipid-Based Drug Delivery Systems and search for many decades. As a result, pharmaceutical scientists have access to a large body of knowledge that provides a framework for understanding the properties of drugs in aqueous solution, such as the kinetics and mechanisms of their degradation, solubility as influenced by ionizable substituen作者: Intentional 時間: 2025-3-24 09:32
Carbohydrates and Proteins as Nonequilibrium Components of Biological Materials,olids contents are well-known properties of carbohydrates, particularly of low molecular weight sugars (White and Cakebread 1966). Natural biological materials, including foods, often contain carbohydrates mixed with proteins and other hydrophilic substances in their aqueous phase.作者: 煞費苦心 時間: 2025-3-24 11:27
Food Preservation by Nanostructures-Water Interactions Control,hat water and nutriments are subjected to various levels of physical immobilization, thus reducing reactivity and allowing a better control of product stability. In this chapter it is noted that to achieve this, it is necessary to induce in the solid matrix of the product the formation of micro–nano作者: 鑒賞家 時間: 2025-3-24 17:45
Low-Temperature Mobility of Water in Sugar Glasses: Insights from Thermally Stimulated Current Stude dipole relaxation, Tgw, is observed in the temperature range of ?125 to ?155?°C and assigned to the rotational mobility of water molecules. From the concentration dependence of the Tgw, two regions are identified, i.e., intermediate water region (35–10?% w/w water), and low water region (less than作者: 險代理人 時間: 2025-3-24 22:58
Maillard Reaction in Limited Moisture and Low Water Activity Environment,which cause the changes of chemical and physiological properties of proteins (Labuza and Saltmarch 1981). It results in the development of complex mixtures of colored and colorless reaction products which range from flavor volatiles (low molecular weight compounds) to melanoidins, a series of brown 作者: 彎曲的人 時間: 2025-3-25 00:26
Functional Behavior of Different Food Components as Affected by Water and Physical State,n which water impacts the food chain, starting from irrigation of crops, harvested raw materials, storing and processing, and finished goods properties such as shelf life, microbiological quality and safety, functional properties, palatability and profitability, to name a few.作者: 形容詞 時間: 2025-3-25 07:16
Effect of Different Components of Edible/Biodegradable Composite Films on Water Relationships in thds with several possibilities: to maintain sensory and nutritional properties or microbial stability, to reduce moisture losses or mechanical damage, to improve food appearance (especially gloss), to add different food ingredients such as color or aroma compounds, to incorporate bioactive compounds 作者: Ventricle 時間: 2025-3-25 09:40 作者: 浮雕 時間: 2025-3-25 13:48 作者: Arthropathy 時間: 2025-3-25 18:29 作者: 走調(diào) 時間: 2025-3-25 19:57
Sensorially and Instrumentally Detected Antiplastizicing Effect of Water in Cornflakes,ributes like crispness (Fontanet et al. 1997). Water is one of the most important factors affecting texture of low-moisture foods, and its effect has been extensively studied (Labuza et al. 1970; Roos et al. 1996; Peleg 1998; Jacoby and King 2001; Lewicki 2004; Castro-Prada et al. 2009). It is also 作者: 散步 時間: 2025-3-26 03:07
Functional Behavior of Different Food Components as Affected by Water and Physical State,n which water impacts the food chain, starting from irrigation of crops, harvested raw materials, storing and processing, and finished goods properties such as shelf life, microbiological quality and safety, functional properties, palatability and profitability, to name a few.作者: GLOOM 時間: 2025-3-26 07:01
Effect of Different Components of Edible/Biodegradable Composite Films on Water Relationships in thds with several possibilities: to maintain sensory and nutritional properties or microbial stability, to reduce moisture losses or mechanical damage, to improve food appearance (especially gloss), to add different food ingredients such as color or aroma compounds, to incorporate bioactive compounds 作者: Rct393 時間: 2025-3-26 12:02
,Characterization of a Hydrate–Dehydrate System with Critical Transitions in the Typical Range of Prharmaceutical hydrates a subject of particular interest to the quality of the in-process material as well as on the performance of the final product. Many drug compounds produce crystalline hydrates. The temperature and humidity conditions used during the processing, handling and storage of pharmace作者: Harpoon 時間: 2025-3-26 13:36 作者: 感情脆弱 時間: 2025-3-26 18:26 作者: conquer 時間: 2025-3-27 00:43 作者: 同謀 時間: 2025-3-27 01:10 作者: 極大痛苦 時間: 2025-3-27 08:22 作者: 溫室 時間: 2025-3-27 09:28
,Characterization of a Hydrate–Dehydrate System with Critical Transitions in the Typical Range of Prharmaceutical hydrates a subject of particular interest to the quality of the in-process material as well as on the performance of the final product. Many drug compounds produce crystalline hydrates. The temperature and humidity conditions used during the processing, handling and storage of pharmace作者: headlong 時間: 2025-3-27 15:51
Moisture Sorption Isotherms of Foods: Experimental Methodology, Mathematical Analysis, and Practicadynamic property describing the interactions between water molecules and the food matrix. Moisture sorption isotherms, i.e., the relationship between moisture content and .. at constant pressure and temperature describing the sorption process of water molecules into a specific material, are useful w作者: CRACK 時間: 2025-3-27 21:24
Viscoelastic Sorption Behavior of Starch and Gluten,etting of foods and food ingredients, packaging, and controlled release. A good understanding of the transport mechanisms is therefore of great importance to control these processes. The transport of solvents through (bio) polymers is a complex process and involves diffusion due to water concentrati作者: Facet-Joints 時間: 2025-3-27 22:30
Understanding Cryopreservation of Oyster Oocytes from a Physical Chemistry Perspective,re are seven basic steps in cryopreservation protocols: sample collection, maintenance of collected material in extender solutions, quality assessment, refrigerated storage, freezing, thawing, and viability assessment (Tiersch 2000). Cell viability can be affected at any of these steps, although mos作者: 憤世嫉俗者 時間: 2025-3-28 02:35
Molecular Weight Effects on Enthalpy Relaxation and Fragility of Amorphous Carbohydrates,ss transition temperature (Wungtanagorn and Schmidt 2001). Below glass transition temperature (..), amorphous food constituents exist in a thermodynamically unstable nonequilibrium and disordered state. Isothermal storage/aging of glassy amorphous food components results in structural relaxations th作者: 獨輪車 時間: 2025-3-28 08:56
The Role of Water in the Cryopreservation of Seeds,ecting and preserving the abundance and variety of all species (Lambardi et al. 2004; Walters 2006). Neotropical ecosystems are submitted to constant pressure by human activity; in these ecosystems the number of plants at risk of genetic depletion or extinction and the loss of important genetic reso作者: 怒目而視 時間: 2025-3-28 13:32 作者: gusher 時間: 2025-3-28 14:36
Water Activity and Microorganism Control: Past and Future, to reduce moisture content in foods to a level that prevents or delays microbial spoilage, such as drying, salting, and adding sugars. In some cases, the spoilage of products subjected to these procedures has also been referred to in the following ways: halophilic bacteria can grow in salted produc作者: Ballerina 時間: 2025-3-28 19:17
Moisture Sorption Isotherms of Foods: Experimental Methodology, Mathematical Analysis, and Practicadynamic property describing the interactions between water molecules and the food matrix. Moisture sorption isotherms, i.e., the relationship between moisture content and .. at constant pressure and temperature describing the sorption process of water molecules into a specific material, are useful w作者: arboretum 時間: 2025-3-29 00:38 作者: 僵硬 時間: 2025-3-29 04:15 作者: 動作謎 時間: 2025-3-29 10:28
The Role of Water in the Cryopreservation of Seeds,ecting and preserving the abundance and variety of all species (Lambardi et al. 2004; Walters 2006). Neotropical ecosystems are submitted to constant pressure by human activity; in these ecosystems the number of plants at risk of genetic depletion or extinction and the loss of important genetic reso作者: defeatist 時間: 2025-3-29 12:01 作者: 單調(diào)性 時間: 2025-3-29 16:19
On Modeling the Effect of Water Activity on Microbial Growth and Mortality Kinetics, rate vs. water activity (..) plot. The rate curve of each organism type begins (or ends) at a point along the ..-axis. At lower .. levels, presumably, the particular type of organism does not grow, i.e., its growth rate is zero. While such plots can and have been successfully used to identify safe 作者: 執(zhí)拗 時間: 2025-3-29 20:39 作者: hurricane 時間: 2025-3-30 01:50 作者: 人充滿活力 時間: 2025-3-30 06:36 作者: 使服水土 時間: 2025-3-30 11:32
Food Preservation by Nanostructures-Water Interactions Control, system control this reduction in mobility and entropy control of food matrix-liquid is aimed to achieve the task. Also, principles and practical applications of such processes are discussed as well as structural features-appraisal methodologies.作者: 贊成你 時間: 2025-3-30 14:44
Food Preservation by Nanostructures-Water Interactions Control, system control this reduction in mobility and entropy control of food matrix-liquid is aimed to achieve the task. Also, principles and practical applications of such processes are discussed as well as structural features-appraisal methodologies.作者: allude 時間: 2025-3-30 18:55 作者: 善變 時間: 2025-3-31 00:13
Effect of Different Components of Edible/Biodegradable Composite Films on Water Relationships in thd they must have adequate water vapor permeability and selective permeability to gases and volatiles. They must not represent a health risk and be low cost (Krochta and de Mulder-Johnston 1997; Tharanathan 2003).作者: 異端 時間: 2025-3-31 04:12 作者: Gnrh670 時間: 2025-3-31 07:09 作者: 殘忍 時間: 2025-3-31 09:13 作者: Platelet 時間: 2025-3-31 14:25 作者: DUCE 時間: 2025-3-31 19:06 作者: VOC 時間: 2025-4-1 00:31 作者: 預(yù)感 時間: 2025-4-1 05:26
Viscoelastic Sorption Behavior of Starch and Gluten,on gradients, swelling, shrinkage, and relaxation of the polymeric matrix. Often also transitions between the glassy, rubbery, and/or viscous states of the polymer system are involved. Here we report on a theoretical and experimental study of water transport in biopolymer films of starch and gluten.作者: 畏縮 時間: 2025-4-1 07:27 作者: 褪色 時間: 2025-4-1 11:29 作者: 哀求 時間: 2025-4-1 16:36 作者: fidelity 時間: 2025-4-1 21:59
E. Flores-Andrade,E. Azuara-Nieto,C. I. Beristain-Guevara,A. Monroy-Villagrana,D. I. Téllez-Medina,L of the current time. The cost functions were all over an unbounded interval, whether of the discounted form, of the form where control stops when a set is first exited, or of the average cost per unit time type. Time did not enter explicitly into the stopping criterion. All of the results and probl作者: 芭蕾舞女演員 時間: 2025-4-2 01:23
ndle quite general geometries has proved an advantage over finite differences. For the steady flow of an inviscid fluid, the governing equations are elliptic as long as the flow speed is everywhere subsonic. In such cases the effects of compressibility are generally small, and results of adequate ac作者: CHIP 時間: 2025-4-2 04:46 作者: ethnology 時間: 2025-4-2 09:19
Y. H. Roosial. Ihere exist several applications that require . to be tabulated at all the lattice points of a very fine square grid. For example, 10. grid points and . = 500 can occur, and then the direct evaluation of . at every grid point would be impracticable. Fortunately each thin plate spline term is sm作者: In-Situ 時間: 2025-4-2 12:17 作者: Femine 時間: 2025-4-2 17:51 作者: RENAL 時間: 2025-4-2 21:02
A. Marabi,L. Forny,A. Gianfrancescohesion as strenght characteristics for the soils. However the major advance has been obtained by Fellenius (1927) with his method of slices.The further important step was done by Bishop (1956) who made a better static approach and introduced pore pressures. Both these methods assume circular surface作者: deface 時間: 2025-4-3 00:54 作者: 裹住 時間: 2025-4-3 07:00
N. Ijima,N. Murases, mechanical engineers having computer simulation as a daily engineering tool have to learn more and more techniques from that field. Mathematicians, on the other hand, are increasingly confronted with the need for developing special purpose methods and codes. This requires a broad interdisciplinar作者: Agronomy 時間: 2025-4-3 08:10 作者: 觀察 時間: 2025-4-3 15:48
