Physicochemical properties and cooking quality of four new cultivars of Nigerian cowpea (Vigna unguiculata L walp)

1993 ◽  
Vol 63 (3) ◽  
pp. 281-286 ◽  
Author(s):  
Sunday Y. Giami ◽  
Uzodima I. Okwechime
Keyword(s):  
Physicochemical Properties ◽  
Vigna Unguiculata ◽  
Cooking Quality ◽  
New Cultivars

scholarly journals Physicochemical Properties and Cooking Quality of Naked Waxy Barley (Saechalssal bon)

2011 ◽  
Vol 18 (2) ◽  
pp. 165-170 ◽  
Author(s):  
Hyun-Il Jun ◽  
Mi-Na Cha ◽  
Geun-Seoup Song ◽  
Chang-Sung Yoo ◽  
Yun-Tae Kim ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Cooking Quality

Effect of blanching and drying methods of spinach on the physicochemical properties and cooking quality of enriched pasta

2021 ◽  
Author(s):  
Wallaf Costa Vimercati ◽  
Leandro Levate Macedo ◽  
Cintia da Silva Araújo ◽  
Antonio Manoel Maradini Filho ◽  
Sérgio Henriques Saraiva ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Cooking Quality ◽  
Drying Methods

scholarly journals Physicochemical Characterization Cascade of Nanoadjuvant–Antigen Systems for Improving Vaccines

Vaccines ◽  
2021 ◽  
Vol 9 (6) ◽  
pp. 544
Author(s):  
Giuditta Guerrini ◽  
Antonio Vivi ◽  
Sabrina Gioria ◽  
Jessica Ponti ◽  
Davide Magrì ◽  
...  
Keyword(s):  
Immune Response ◽  
Protein Structure ◽  
Physicochemical Properties ◽  
Physicochemical Characterization ◽  
Protein Antigen ◽  
Efficacy And Safety

Adjuvants have been used for decades to enhance the immune response to vaccines, in particular for the subunit-based adjuvants. Physicochemical properties of the adjuvant-protein antigen complexes, such as size, morphology, protein structure and binding, influence the overall efficacy and safety of the vaccine. Here we show how to perform an accurate physicochemical characterization of the nanoaluminum–ovalbumin complex. Using a combination of existing techniques, we developed a multi-staged characterization strategy based on measurements of increased complexity. This characterization cascade has the advantage of being very flexible and easily adaptable to any adjuvant-protein antigen combinations. It will contribute to control the quality of antigen–adjuvant complexes and immunological outcomes, ultimately leading to improved vaccines.

scholarly journals Comparison of Morphological and Physicochemical Properties of a Floury Rice Variety upon Pre-Harvest Sprouting

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 746
Author(s):  
Chae-Min Han ◽  
Jong-Hee Shin ◽  
Jung-Bae Kwon ◽  
Jong-Soo Kim ◽  
Jong-Gun Won ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Rice Variety ◽  
Wheat Variety ◽  
Economic Loss ◽  
Rice Grain ◽  
Starch Granules ◽  
Rice Varieties ◽  
Starch Structure ◽  
Gelatinization Properties

Pre-harvest sprouting (PHS) severely reduces rice grain yield, significantly affects grain quality, and leads to substantial economic loss. In this study, we aimed to characterize the physicochemical properties and processing quality of the Garumi 2 flour rice variety under PHS conditions and compare them with those of the Seolgaeng, Hangaru, Shingil, and Ilpum rice varieties and the Keumkang wheat variety. Analysis of the molecular structure of starch revealed uniform starch granules, increased proportions of short-chain amylopectin in DP 6–12 (51.0–55.3%), and enhanced crystallinity (30.7–35.7%) in rice varieties for flour compared with the Ilpum cooking rice variety. PHS significantly altered the starch structure and gelatinization properties of Garumi 2. It also caused surface pitting and roughness in Garumi 2 starch granules and decreased their crystallinity. Collectively, the findings of this study provide important novel insights into the effects of PHS on the physicochemical properties of Garumi 2 floury rice for flour.

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