A comparative study of physico-chemical and functional properties, and ultrastructure of ostrich meat and beef during aging

2012 ◽  
Vol 10 (3) ◽  
pp. 201-209 ◽  
Author(s):  
Sepideh Alasvand Zarasvand ◽  
Mahdi Kadivar ◽  
Mahmoud Aminlari ◽  
Shahram S. Shekarforoush
Keyword(s):  
Comparative Study ◽  
Functional Properties ◽  
Physico Chemical

Comparative study of physico-chemical and functional properties of starch extracted from two kidney bean (Phaseolus vulgarisL.) and green gram cultivars (Vigna radiataL.) grown in India

2015 ◽  
Vol 68 (5-6) ◽  
pp. 416-426 ◽  
Author(s):  
Syed Nowsheen Andrabi ◽  
Idrees Ahmed Wani ◽  
Adil Gani ◽  
Afshan Mumtaz Hamdani ◽  
Farooq Ahmad Masoodi
Keyword(s):  
Comparative Study ◽  
Functional Properties ◽  
Kidney Bean ◽  
Green Gram ◽  
Physico Chemical

Structural and functional properties of Escherichia coli-derived nucleoplasmin A comparative study of recombinant and natural proteins

2001 ◽  
Vol 268 (6) ◽  
pp. 1739-1748
Author(s):  
Aitor Hierro ◽  
Jesus M. Arizmendi ◽  
Javier De Las Rivas ◽  
M. Angeles Urbaneja ◽  
Adelina Prado ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Comparative Study ◽  
Functional Properties ◽  
Structural And Functional Properties

scholarly journals Comparative study of the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours as affected by pH

2014 ◽  
Vol 2 (6) ◽  
pp. 802-810 ◽  
Author(s):  
Vassilios Raikos ◽  
Madalina Neacsu ◽  
Wendy Russell ◽  
Garry Duthie
Keyword(s):  
Comparative Study ◽  
Functional Properties ◽  
Fava Bean ◽  
Green Pea

A Comparative Study of Structure Formation in Thermomechanically Treated Ti-Ni and Ti-Nb-(Zr, Ta) SMA

2012 ◽  
Vol 706-709 ◽  
pp. 1931-1936 ◽  
Author(s):  
Sergey Prokoshkin ◽  
Vladimir Brailovski ◽  
Karine Inaekyan ◽  
Andrey Korotitskiy ◽  
Sergey Dubinskiy ◽  
...  
Keyword(s):  
Cold Rolling ◽  
Comparative Study ◽  
Shape Memory Alloys ◽  
Shape Memory ◽  
Structure Formation ◽  
Thermomechanical Treatment ◽  
Functional Properties ◽  
Nanocrystalline Structure ◽  
Technological Factors

The processes of structure formation in Ti-Ni and in Ti-Nb-Zr, Ti-Nb-Ta shape memory alloys (SMA) under thermomechanical treatment (TMT) were studied. The TMT comprised cold rolling with true strains from e=0.25 to 2 and post-deformation annealing. Differences in these processes between two groups of alloys are considered. The main conclusions are as follows: nanostructures created by TMT are useful for radical improvement of the SMA functional properties, and an optimum nanostructure (nanocrystalline structure, nanosubgrained structure or theirmixture) should be selected by taking into account other structural and technological factors.

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