contin bruker software (Bruker Corporation)
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contin bruker software
Contin Bruker Software, supplied by Bruker Corporation, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/contin+software/contin+bruker+software/10__1016_slash_j__jfoodeng__2024__112283-82-15-16
Average 90 stars, based on 1 article reviews
Contin Bruker Software, supplied by Bruker Corporation, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/contin+software/contin+bruker+software/10__1016_slash_j__jfoodeng__2024__112283-82-15-16
Average 90 stars, based on 1 article reviews
contin bruker software - by Bioz Stars,
2026-11
90/100 stars
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Software:Article Title: Influence of antigelation agents on frozen egg yolk gelation Article Snippet: This study aims to inhibit the gelation of frozen egg yolk stored at − 18 C for 180 d by antigelation agent treatment prior to freezing.. The synergistic effect of each treatment on the frozen-thawed egg yolk gelation behaviour was explored, and their influence mechanisms were studied.. The hardness of egg yolk frozen for 180 d with 2% (w/w) NaCl and sucrose decreased by 38.80% compared with that of pure yolk frozen for 180 d. The flow index n of all treated samples increased, indicating increased fluidity of the treated frozen-thawed yolk, especially with neutral protease. Article Title: Multimodal study of the impact of stimulation pH on shale pore structure, with an emphasis on organics behavior in alkaline environments Article Snippet: The tight nature of shale formations calls for hydraulic fracturing techniques able of altering the pore architecture to facilitate the production of hydrocarbon resources.. The composition, pH, salinity, density and chemistry of Hydraulic Fracturing Fluids (HFF) vary substantially depending on reservoir characteristics. pH is among the most important stimulation fluid properties, ranging from very acidic, for carbonate reservoirs, to basic, in the case of clay-rich formations. pH regulates what geochemical reactions take place between the stimulation fluid and shale, as well as pore architecture alteration.. The dissolution of carbonates and pyrite, and the precipitation of common minerals such as barite, gypsum and iron oxides in acidic environments have been extensively documented. Article Title: High hydrostatic pressure combined with moisture regulators improves the tenderness and quality of beef jerky. Article Snippet: The influence of high hydrostatic pressure (HHP) at different pressure levels (0.1, 100, 200, and 300 MPa) combined with moisture regulators (MR) on the tenderness, water content, and quality of beef jerky was investigated.. HHP treatment reduced the shear force (SF) of beef jerky (P < 0.05).. The beef jerky treated with MR+HHP exhibited higher tenderness than the beef jerky treated only with HHP (P < 0.05). Article Title: Biochemical and Physicochemical Changes in Spaghetti Meat During Refrigerated Storage of Chicken Breast Article Snippet: .. To obtain the relaxation time and population percentage for each of the three water populations ( T 2B , T 21 , and T 22 ), the T 2 data were analyzed using distributed exponential fitting analysis carried out with Article Title: Transparent mechanism of salted egg (white) hierarchically and synergistically driven by NaCl, NaOH and thermal treatment: Based on empirical data and molecular simulation. Article Snippet: Currently, it is a challenge that the yolk in salted preserved egg tends to preserved egg yolk due to extreme NaOH treatment.. Therefore, NaCl, NaOH and thermal were successfully used to prepare a new translucent salted quail egg (T-SQE), which combined advantages of preserved egg white with transparent appearance and salted egg yolk with unique texture and odour.. Moreover, transparency of opaque gel (Transmittance: 0.09 %) subjected to NaCl and thermal was demonstrated to be improved under the synergistic effect of NaOH (8.55 %) via empirical data and molecular simulation. Article Title: Influence of interfacial responses of Berea Sandstone in low-salinity waterflooding environments Article Snippet: Wetting conditions and fluid–fluid interfacial properties are essential to understanding oil recovery in the context of low-salinity and smart waterflooding.. Many have deemed wettability alteration to be the dominant interaction, while some highlight the importance of fluid–fluid interactions.. In some rock-fluid systems, benefits from the use of additives can arise to favor hydrocarbon production. Article Title: Characterization of egg white powder gel structure and its relationship with gel properties influenced by pretreatment with dry heat Article Snippet: 9 Egg white powder (EWP) is extensively used in many segments of the food industry, which is 10 capable of replacing traditional liquid egg materials.. Dry heating plays an essential role in 11 obtaining the excellent gelling properties of EWP during processing.. The objective of this work 12 was to better understand the gel structure of EWP and its relationship with gel properties after 13 different pretreatment dry heating times by low-field nuclear magnetic resonance, scanning 14 electronic microscopy and FTIR spectrometer. Article Title: Influence of lard-based diacylglycerol on rheological and physicochemical properties of thermally induced gels of porcine myofibrillar protein at different NaCl concentrations. Article Snippet: This study investigated the role of lard-based diacylglycerol (DG) on the rheological and physicochemical properties of pork myofibrillar protein (MP) gels at different NaCl concentrations.. Incorporated unpurified diacylglycerol (UDG) or purified diacylglycerol (PDG) and increased NaCl concentration significantly enhanced gel compression force, water-holding capacity, storage modulus values (G′), and loss modulus values (G′′) (P < 0.05).. Scanning electron microscopy results showed that the incorporation of DG promoted a more compact and uniform three-dimensional gel network filled with protein-coated fat globules. Sequencing:Article Title: High hydrostatic pressure combined with moisture regulators improves the tenderness and quality of beef jerky. Article Snippet: The influence of high hydrostatic pressure (HHP) at different pressure levels (0.1, 100, 200, and 300 MPa) combined with moisture regulators (MR) on the tenderness, water content, and quality of beef jerky was investigated.. HHP treatment reduced the shear force (SF) of beef jerky (P < 0.05).. The beef jerky treated with MR+HHP exhibited higher tenderness than the beef jerky treated only with HHP (P < 0.05). |
