scholarly journals Addition of buttermilk powder improved the rheological and storage properties of low‐fat yogurt

2020 ◽  
Vol 8 (7) ◽  
pp. 3061-3069
Author(s):  
Lili Zhao ◽  
Ran Feng ◽  
Xueying Mao
Keyword(s):  
Low Fat ◽  
Buttermilk Powder ◽  
And Storage ◽  
Storage Properties

Effect of defatting and extruding treatment on the physicochemical and storage properties of quinoa (Chenopodium quinoa Wild) flour

LWT ◽  
2021 ◽  
pp. 111612
Author(s):  
Ruihan Huang ◽  
Kai Huang ◽  
Xiao Guan ◽  
Sen Li ◽  
Hongwei Cao ◽  
...  
Keyword(s):  
Chenopodium Quinoa ◽  
And Storage ◽  
Storage Properties

Polymeric nickel complexes with salen-type ligands for modification of supercapacitor electrodes: impedance studies of charge transfer and storage properties

2017 ◽  
Vol 225 ◽  
pp. 378-391 ◽  
Author(s):  
Elena V. Alekseeva ◽  
Irina A. Chepurnaya ◽  
Valery V. Malev ◽  
Aleksander M. Timonov ◽  
Oleg V. Levin
Keyword(s):  
Charge Transfer ◽  
Nickel Complexes ◽  
And Storage ◽  
Storage Properties

Growth and storage properties of Zn:Ce:Mn:LiNbO 3 crystals

2002 ◽  
Author(s):  
Chaozhong Zhao ◽  
Chunhui Yang ◽  
Yuheng Xu
Keyword(s):  
And Storage ◽  
Storage Properties

scholarly journals Effect of Replacing Partial of Wheat Flour by Lentil Powder on Quality Properties of Laboratory Bread

2012 ◽  
Vol 9 (3) ◽  
pp. 406-410
Author(s):  
Baghdad Science Journal
Keyword(s):  
Chemical Analysis ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Lens Culinaris ◽  
External Layer ◽  
Quality Properties ◽  
White Flour ◽  
And Storage ◽  
Storage Properties

This investigation was carried out to examine the effect of replacing partial of flour by dried Lentils (Lens culinaris) to white flour in different percentages on the chemical, sensory and storage properties of the Laboratory bread. The results revealed that replacing 0% than wheat flour by lentil powder (1) control was high significan than the replacing 25 and 35% than wheat flour by lentil powder ( 4 and 5) in flavor and chewiness . The results of sensory evaluation showed that replacing 4 were high significan different than that of replacing 1 in external layer colour. Other replacing percentages, however, did not show significant differences of in comparison with control . In regards with chemical analysis of Iron and copper, it was increased as replacing percentages increased of the bread. Regarding replacig 5% (2 ) than wheat flour by lentil powder gained higher score of overall acceptance than other replacing percentages . Replacing 5 gained higher score of overall acceptance than replacing 15% (3) and 4 . It can be concluded that the best replacing from the overall acceptance of bread was 5% than wheat flour by lentil powder ,and retained its softness and flavor at - 8°c for 7 days in comparison with replacing 1 . and replacing in 5 that the best from the overall acceptance in comparison with replacing in 3 and 4 . and in percentages of Iron and copper in comparison with other replacing percentages It may be concluded that anemia people can get from consumption of this bread which is acceptable when 35 % powders were added.

Nano-Columnar Mg Thin Films Created by Plasma Sputter Deposition for Improved Hydrogen Kinetics and Storage Properties

2004 ◽  
Vol 837 ◽  
Author(s):  
M. W. Zandbergen ◽  
S. W. H. Eijt ◽  
W. J. Legerstee ◽  
H. Schut ◽  
V. L. Svetchnikov
Keyword(s):  
Thin Films ◽  
Hydrogen Storage ◽  
Hydrogen Permeation ◽  
Hydrogen Desorption ◽  
Sputter Deposition ◽  
Hydrogen Molecules ◽  
Concomitant Reduction ◽  
And Storage ◽  
Determining Factor ◽  
Storage Properties

ABSTRACTThe hydrogen storage properties of nanostructured Mg and MgH2 thin films were studied as created by Ar and Ar+H2 plasma sputter deposition. Columnar structures with typical widths of ∼120 nm are observed with their long columnar axis extending throughout the thickness of the films. Applying substrate bias voltages during deposition results in narrower columns. A concomitant reduction in hydrogen desorption temperature from 400 °C to 360 °C is observed. Capping the Mg films with a ∼100 nm thin Pd layer leads to significantly reduced hydrogen desorption temperatures of ∼200 °C induced by the catalytic activity of the Pd cap layer. Also, hydrogen permeation of the films is strongly improved. The rate-determining factor is found to be the dissociation of the hydrogen molecules. Optimum hydrogen loading conditions of the Pd/Mg films were obtained just above ∼200 °C at hydrogen pressures of 0.25–1.0 MPa, resulting in hydrogen storage capacities in the range of 4–7 wt%.

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