Relevant bibliographies by topics / Functional and technological properties

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Functional and technological properties'

Author: Grafiati
Published: 28 May 2022
Last updated: 31 July 2025

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Journal articles on the topic "Functional and technological properties"

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Kolpakova, V. V., L. V. Chumikina, L. I. Arabova, D. N. Lukin, А. F. Topunov, and Е. I. Тitov. "FUNCTIONAL TECHNOLOGICAL PROPERTIES AND ELECTROPHORETIC COMPOSITION OF MODIFIED WHEAT GLUTEN." Food and Raw Materials 4, no. 2 (2016): 48–57. http://dx.doi.org/10.21179/2308-4057-2016-2-48-57.

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Saarela, Maria, Gunnar Mogensen, Rangne Fondén, Jaana Mättö, and Tiina Mattila-Sandholm. "Probiotic bacteria: safety, functional and technological properties." Journal of Biotechnology 84, no. 3 (2000): 197–215. http://dx.doi.org/10.1016/s0168-1656(00)00375-8.

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N., Kamsulina, Zhelieva T., and Pavlova О. "STUDY OF SUNFLOWER FUNCTIONAL AND TECHNOLOGICAL PROTEIN PROPERTIES." PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE 2(30) (December 25, 2019): 24–35. https://doi.org/10.5281/zenodo.3592823.

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<em>The severe shortage of products rich in protein in the human diet leads to an intensive technological development of meat industry production that includes the optimal combination of both meat and non-meat vegetable protein-containing nutritives resulting in high-quality food. On this account, domestic meat producers are considering more and more often food protein derived from sunflower seeds as a source of vegetable protein. Due to the sunflowers having a high content of biologically complete proteins that have a wide range of functional and technological properties, the matter of sunflo
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Sharma, Vipul, Suneel Kumar, Kumbam Lingeshwar Reddy, Ashish Bahuguna, and Venkata Krishnan. "Bioinspired Functional Surfaces for Technological Applications." Journal of Molecular and Engineering Materials 04, no. 01 (2016): 1640006. http://dx.doi.org/10.1142/s2251237316400062.

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Biological matters have been in continuous encounter with extreme environmental conditions leading to their evolution over millions of years. The fittest have survived through continuous evolution, an ongoing process. Biological surfaces are the important active interfaces between biological matters and the environment, and have been evolving over time to a higher state of intelligent functionality. Bioinspired surfaces with special functionalities have grabbed attention in materials research in the recent times. The microstructures and mechanisms behind these functional biological surfaces wi
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Kudriashev, Leonid S., Olga A. Kudriasheva, Sergey L. Tikhonov, and Natalia V. Tikhonova. "FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF ANIMAL PROTEIN COMPLEX." Bulletin of the South Ural State University Series Food and Biotechnology 5, no. 2 (2017): 17–24. http://dx.doi.org/10.14529/food170203.

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Kochubei-Lytvynenko, Oksana, Olha Yatsenko, Nataliia Yushchenko, and Ulyana Kuzmyk. "INVESTIGATION OF FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF SOYA PROTEIN." EUREKA: Life Sciences 5 (September 28, 2018): 39–43. http://dx.doi.org/10.21303/2504-5695.2018.00716.

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There was offered and grounded the use of functional technological properties of the soya protein isolate in the technology of oil pasts. It will allows to increase the balance of the oil past composition additionally and will favor the decrease of extracting moisture during the storage term. There was studied the dynamics of a gradient of the limit stress of soya protein: hydrated soya protein, hydrated soya protein with the temperature processing, hydrated soya protein with the preliminary keeping during 24 h, hydrated soya protein with the preliminary keeping during 24 h and temperature pro
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Lante, Anna, Elisa Canazza, and Paolo Tessari. "Beta-Glucans of Cereals: Functional and Technological Properties." Nutrients 15, no. 9 (2023): 2124. http://dx.doi.org/10.3390/nu15092124.

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β-glucans are a polymeric dietary fiber characterized by β-(1,3) and β-(1,4) glycosidic bonds between glucose monomers. They are often used as thickeners, stabilizers, and fat substitutes in foods. The functional and technological quality of β-glucans is attributed to their origin/source, molecular weight, and structural properties. In particular, physical treatments such as drying, cooking, freezing, and refrigeration influence their molecular, morphological, and rheological characteristics. In addition to their useful technical qualities, β-glucans are recognized for their numerous beneficia
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Korneeva, O. S., L. I. Vasilenko, O. L. Meshcheryakova, A. A. Berestovoy, and M. M. Isuwa. "Hemp protein: obtaining and functional and technological properties." Proceedings of the Voronezh State University of Engineering Technologies 85, no. 2 (2023): 170–77. http://dx.doi.org/10.20914/2310-1202-2023-2-170-177.

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The aim of this work was to determine the structural and functional characteristics of the two main hemp seed proteins, water-soluble albumin and salt-soluble globulin and alkali-soluble glutelin. The extract of 0.1 M CaCl2 protein meal of hemp seeds was subjected to sequential extraction to obtain three fractions: albumin in the aqueous phase and globulin (edestin) and glutelin in the salt phase at pH-9.0. Data on the amino acid composition showed the presence of an increased content of aromatic and hydrophobic residues in the globulin fraction. Gel electrophoresis showed that the albumin fra
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Zhukov, Arcady, Paula Corte-Leon, Lorena Gonzalez-Legarreta, et al. "Advanced functional magnetic microwires for technological applications." Journal of Physics D: Applied Physics 55, no. 25 (2022): 253003. http://dx.doi.org/10.1088/1361-6463/ac4fd7.

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Abstract Several routes allowing the development of low-cost magnetic microwires coated by insulating, flexible, and biocompatible glass coating with tunable magnetic properties are overviewed. Amorphous microwires can present excellent magnetic softness, the giant magnetoimpedance (GMI) effect, and fast domain wall (DW) propagation. A high GMI effect, obtained even in as-prepared Co-rich microwires, can be further improved by appropriate heat treatment (including conventional annealing, stress-annealing, and Joule heating). Although as-prepared Fe-rich amorphous microwires exhibit a low GMI r
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Kurbanova, Marina, Roman Voroshylin, and Sofya Zubenko. "Functional and technological properties of hydrocolloids: A comparative analysis." BIO Web of Conferences 64 (2023): 01014. http://dx.doi.org/10.1051/bioconf/20236401014.

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Hydrocolloids render certain properties to food products. Hydrocolloids are different in nature, but all of them can form colloidal solutions with designed properties. The market offers a wide range of animal and vegetable hydrocolloids. For instance, gelatin is in high demand in the food industry because its functional and technological properties make it possible to develop foods with particular technological characteristics. Gelatin is also used in pharmacy and biotechnology. This article introduces a comparative analysis of functional and technological properties of animal hydrocolloids ob
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Dissertations / Theses on the topic "Functional and technological properties"

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Songisepp, Epp. "Evaluation of technological and functional properties on the new probiotic lactobacillus fermentum ME-3 /." Online version, 2005. http://dspace.utlib.ee/dspace/bitstream/10062/892/5/songisepp.pdf.

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Nayyar, Iffat. "Prediction of Optical Properties of Pi-Conjugated Organic Materials for Technological Innovations." Doctoral diss., University of Central Florida, 2013. http://digital.library.ucf.edu/cdm/ref/collection/ETD/id/5993.

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Organic ?-conjugated solids are promising candidates for new optoelectronic materials. The large body of evidence points at their advantageous properties such as high charge-carrier mobility, large nonlinear polarizability, mechanical flexibility, simple and low cost fabrication and superior luminescence. They can be used as nonlinear optical (NLO) materials with large two-photon absorption (2PA) and as electronic components capable of generating nonlinear neutral (excitonic) and charged (polaronic) excitations. In this work, we investigate the appropriate theoretical methods used for the (a)
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BREGLIA, RAFFAELLA. "Quantum-mechanical study of the stereoelectronic and catalytic properties of metallo-enzymes involved in reactions of environmental and technological relevance." Doctoral thesis, Università degli Studi di Milano-Bicocca, 2017. http://hdl.handle.net/10281/153275.

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L’ oggetto della mia tesi dottorato è stato lo studio teorico-computazionale delle proprietà stereo elettroniche e catalitiche di metallo-enzimi coinvolti in reazioni con potenziale rilevanza ambientale e tecnologica. In particolare, la ricerca si è focalizzata sulle monossido di carbonio deidrogenasi (CODHs) e idrogenasi che rispettivamente catalizzano la reazione di riduzione di CO2 a CO e l’interconversione reversibile di protoni ed elettroni in idrogeno molecolare. Calcoli quanto-meccanici, basati sulla teoria del funzionale della densità elettronica (DFT), sono stati condotti su modelli
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Fiorda, Fernanda Assumpção. "Development of new potentialy probiotic honey beverage fermented by kefir grains = functional properties, molecular microbiological characteristics and technological aspects." reponame:Repositório Institucional da UFPR, 2016. http://hdl.handle.net/1884/43025.

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Orientador : Prof. Dr. Carlos Ricardo Soccol<br>Tese (doutorado) - Universidade Federal do Paraná, Setor de Tecnologia, Programa de Pós-Graduação em Tecnologia de Alimentos. Defesa: Curitiba, 29/04/2016<br>Inclui referências : f. 51-57-78-852-104-105-122-124<br>Resumo: O kefir é tradicionalmente uma bebida produzida a partir de leite através da inoculação de grãos de kefir, uma associação microbiana complexa entre leveduras e bactérias. No entanto, a adaptação de grãos de kefir em diversos outros substratos nãolácteos levou à produção de diferentes bebidas com propriedades funcionais. O objeti
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Bryngelsson, Maria. "Relations between the performance of a coated cutting tool and the composition and properties of the wear resistant coating : A study including first principles modeling, mechanical properties and technological testing." Thesis, Uppsala universitet, Materialteori, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-207566.

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This thesis work was performed at AB Sandvik Coromant and aimed to enhance the knowledge about the relationships between the performance of TiN and TiAlN-coated cutting tools in metal turning and their mechanical and chemical properties. Measurements of coating material properties and turning wear tests in annealed tool steel Sverker 21, stainless steel 316L, grey cast iron V314 and nodular cast iron SS0727 were performed. The cutting temperatures were estimated from FEM-simulations. To find the dominant wear mechanism and identify the properties that are most important for the resistance agai
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ROCCHI, ELISA. "STRUCTURAL PROPERTIES AND FUNCTIONAL TAILORING OF REFINED OR UNREFINED PLANT-BASED MATERIALS OBTAINED BY EXTRACTION OR BIO-TRANSFORMATION OF AGRO-FOOD WASTES." Doctoral thesis, Università degli Studi di Milano, 2018. http://hdl.handle.net/2434/603778.

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L’impiego delle risorse in maniera efficiente è una tematica di interesse globale, sia da un punto di vista ambientale che economico. La produzione di grandi quantità di residui agro-alimentari è una delle principali cause di inefficienza a livello di produzione industriale. Questi materiali hanno ancora un elevato contenuto di materiale organico, ricco in composti naturali preziosi e peculiari strutture che, una volta identificati, possono essere estratti e valorizzati per via fisica, chimica o biotecnologica. Per queste ragioni, negli ultimi anni si osserva un crescente interesse sia scienti
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Тищенко, В. І., Наталія Володимирівна Божко, Наталья Владимировна Божко, Nataliia Volodymyrivna Bozhko та Д. М. Балаклейська. "Дослідження ФТВ комбінованого фаршу варено-копчених ковбас при додаванні протеїну із насіння коноплі". Thesis, Дніпро, 2020. https://essuir.sumdu.edu.ua/handle/123456789/79161.

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Вивчали питання широкого застосування конопляного протеїну у технології комбінованих м'ясо-містких ковбас. З метою покращення функціонально-технологічних показників фаршу та збільшення показників виходу готових виробів під час складання фаршу варено-копчених ковбас частка рослинного протеїну, зокрема конопляного, може складати не менше 9%. Введення до складу фаршу протеїну насіння коноплі в кількості 3, 6, та 9 % сприяє підвищенню показника рН та підвищує ВЗЗ фаршу.<br>Изучали вопрос широкого применения конопляного протеина в технологии комбинированных мясо-вместительных колбас. С целью улучш
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Alias, Abd Karim. "Properties of extruded starch and its technological implication." Thesis, University of Reading, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.386558.

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Sousa, Isabel Maria Nunes de. "Functional properties of lupin proteins." Thesis, University of Nottingham, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.385965.

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Gothard, Michelle Gina Elizabeth. "Functional properties of gellan gum." Thesis, Cranfield University, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.426116.

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Books on the topic "Functional and technological properties"

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A, Favre Eduardo, and Fuentes Néstor O, eds. Functional properties of bio-inspired surfaces: Characterization and technological applications. World Scientific, 2009.

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Jasim, Ahmed, ed. Novel food processing: Effects on rheological functional properties. CRC Press, 2010.

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Ahmed, Jasim. Novel food processing: Effects on rheological and functional properties. CRC Press, 2010.

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Jasim, Ahmed, ed. Novel food processing: Effects on rheological and functional properties. CRC Press, 2010.

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Vasyukova, Anna. Functional nutrition. INFRA-M Academic Publishing LLC., 2025. https://doi.org/10.12737/2178360.

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The textbook material is based on current issues related to the range and functional properties of food, biologically active substances and their complex interaction. Special attention is paid to the regulatory requirements for the functional nutrition of various population groups. The role of public catering in the organization of production and sale of functional products is also considered. The theoretical material, presented in an accessible form and supported by numerous illustrations, will allow future specialists in functional nutrition technology to organize and conduct technological p
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Kravchenko, Igor. Technological processes in the technical service of machinery and equipment. INFRA-M Academic Publishing LLC., 2017. http://dx.doi.org/10.12737/25226.

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Described in the textbook theoretical bases, organizational aspects of technical service of machinery and equipment, and the use of resource-saving technologies of recovery and strengthening. Methods are described for the deposition of coatings of various functional purposes, equipment and materials. Summarizes the results of theoretical and experimental studies of domestic and foreign researchers. Reviewed test methods and properties of the coatings, and given the scope of their effective use at the enterprises of technical service.&#x0D; Meets the requirements of Federal state educational st
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Kassing, Rainer, Plamen Petkov, Wilhelm Kulisch, and Cyril Popov, eds. Functional Properties of Nanostructured Materials. Springer Netherlands, 2006. http://dx.doi.org/10.1007/1-4020-4594-8.

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Kristbergsson, Kristberg, and Semih Ötles, eds. Functional Properties of Traditional Foods. Springer US, 2016. http://dx.doi.org/10.1007/978-1-4899-7662-8.

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E, Hill S., Ledward D. A, and Mitchell, J. R., Ph. D., eds. Functional properties of food macromolecules. 2nd ed. Aspen, 1998.

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Mitchell, J. R., Ph. D. and Ledward D. A, eds. Functional properties of food macromolecules. Elsevier Applied Science Publishers, 1986.

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Book chapters on the topic "Functional and technological properties"

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Majumder, Reshab, and Saptadip Miatur. "Functional Properties and Rheology." In Technological Advances and Trends in Cheese Making. Springer Nature Switzerland, 2025. https://doi.org/10.1007/978-3-031-94476-5_8.

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Williams, M. A. K. "Pectin Gelation and Its Assembly into Functional Materials." In Pectin: Technological and Physiological Properties. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-53421-9_7.

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Amrita, Bhanja, and R. Jayabalan. "Functional and Technological Properties of Probiotics and Prebiotics." In Food Bioactives. Apple Academic Press, 2019. http://dx.doi.org/10.1201/9780429242793-10.

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Yang, Yang, and Charles T. Anderson. "Biosynthesis, Localisation, and Function of Pectins in Plants." In Pectin: Technological and Physiological Properties. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-53421-9_1.

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Sammán, Norma, Alejandra Gimenez, Cristina Segundo, and Manuel Lobo. "Biodiversity of Andean Maize (Zea mayz). Nutritional, Functional, and Technological Properties." In Native Crops in Latin America. CRC Press, 2022. http://dx.doi.org/10.1201/9781003087618-3.

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Lourenço, Sidney Alves, Ricardo Souza da Silva, Marco Aurélio Toledo da Silva, et al. "Optical Properties of Semiconductor Nanocrystals into the Glass and Colloidal Environments for New Technological Applications." In Recent Advances in Complex Functional Materials. Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-53898-3_6.

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Zahorulko, Andrii, Aleksey Zagorulko, Sofiia Minenko, and Iryna Bozhydai. "Scientific and practical justification of innovative approaches to production of multicomponent semi-finished products for food products in the conditions of food security of the country." In FOOD PRODUCTION: INNOVATIVE TECHNOLOGICAL SOLUTIONS. TECHNOLOGY CENTER PC, 2024. https://doi.org/10.15587/978-617-7319-99-2.ch3.

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The production of functional products in the form of independent and multicomponent compositions based on vegetable semi-finished products of a high degree of readiness for further use during the manufacture of various food products is proposed. The proposed adaptive mechanism makes it possible to simulate the competitiveness of the agro-industrial sector in the conditions of taking into account the flow parameters of traditional micro- and macro-environments for the optimal adaptation of innovative approaches when implementing resource-saving hardware and technological solutions. A resource-s
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Wagner, Urs, and Thomas Lugrin. "Hash Functions." In Trends in Data Protection and Encryption Technologies. Springer Nature Switzerland, 2023. http://dx.doi.org/10.1007/978-3-031-33386-6_5.

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AbstractHash functions are one-way functions that map arbitrary-length input to fixed-length output. Moreover, they have many cryptographic applications, such as integrity checks, password storage, and signatures. Cryptographic hash functions have some additional properties that can be formulated as hard problems: pre-image resistance, second pre-image resistance, and collision resistance. A significant technological development in this area is unlikely. Standardized hash functions are considered secure, and open-source implementations can be used at no cost. To conclude, the security properti
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Kupczyk, Maciej Jan, and Jedrzej Komolka. "Influence of Surface Topography of HSS Edges Produced by Different Methods on Their Technological and Functional Properties." In Advanced Structured Materials. Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-030-02257-0_23.

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De Filippi, Primavera, and Morshed Mannan. "Regulatory Equivalence in Blockchain Systems: The Role of Public Values and Legitimacy." In Public Governance and Emerging Technologies. Springer Nature Switzerland, 2025. https://doi.org/10.1007/978-3-031-84748-6_8.

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Abstract In this chapter, we develop the concept of ‘regulatory equivalence’. As opposed to functional equivalence, used to extend the scope of existing legal frameworks to new technological arrangements, regulatory equivalence refers to the use of technological guarantees to serve the same purpose as traditional legal formalities. This approach goes beyond the use of technology to execute certain legal formalities, but involves analysis of the equivalence between the values undergirding legal rules and the affordances of technological artifacts. This chapter draws on the distinct properties o
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Conference papers on the topic "Functional and technological properties"

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Nachazelova, D., M. Koukolikova, M. Brazda, and M. Urbanek. "Innovation in AlSl M2 Steel through Additive Manufacturing and Induction Heat Treatment." In IFHTSE 2024. ASM International, 2024. http://dx.doi.org/10.31399/asm.cp.ifhtse2024p0312.

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Abstract Additive manufacturing is increasingly used in a variety of applications. Directed Energy Deposition (DED) technology using powder feedstock enables the production of materials in combinations that would be very problematic using conventional technologies. DED is a technological process where the fed material is melted directly at the desired location using a laser beam. The research described here deals with the additive manufacturing and subsequent induction heat treatment of a functional deposited layer of M2 high-speed steel. Induction treatment has the advantage that only the fun
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Butenko, V. I., and D. V. Zimbikevich. "OPERATIONAL PROPERTIES AND TECHNOLOGICAL CO-ACCEPTANCE OF FUNCTIONAL LAYERS AND COATINGS." In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS Volume 2. DSTU-Print, 2020. http://dx.doi.org/10.23947/interagro.2020.2.619-622.

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The results of comparative studies of the dependence of the operational properties of surfaces with functional layers and coatings deposited on them on their technological compatibility with the main material of the parts are presented. Investigations were carried out on parts with a copper-modified surface layer, a nickel-phosphorus coating, and multicomponent functional layers based on a polymer. It has been established that the same coating or functional layer on different materials shows different values of the coefficient of friction and the different nature of its change from the time of
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Kolpakova, Valentina. "FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF PROTEIN CONCENTRATES FROM WHITE AND BROWN RICE." In 18th International Multidisciplinary Scientific GeoConference SGEM2018. STEF92 Technology, 2018. http://dx.doi.org/10.5593/sgem2018v/6.4/s08.022.

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Diez, Susana, María Clara Tarifa, Daniela Marisol Salvatori, and Lorena Franceschinis. "Functional Ingredients Based on Jerusalem Artichoke: Technological Properties, Antioxidant Activity, and Prebiotic Capacity." In Foods 2024. MDPI, 2025. https://doi.org/10.3390/blsf2024040024.

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Simakova, Inna, Maxim Maradudin, Anna Veber, and Victoria Strizhevskaya. "Functional and Technological Properties of Composite Mixtures Based on Bean Protein-Carbohydrate Matrix (BPCM)." In Proceedings of the International Scientific Conference The Fifth Technological Order: Prospects for the Development and Modernization of the Russian Agro-Industrial Sector (TFTS 2019). Atlantis Press, 2020. http://dx.doi.org/10.2991/assehr.k.200113.131.

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Meleshenko, D. Y., E. V. Ismagilova, and A. A. Denisyuk. "THE METHOD OF CONTROL OF PASTES FOR THICK-FILM MICROASSEMBLIES." In Actual problems of physical and functional electronics. Ulyanovsk State Technical University, 2023. http://dx.doi.org/10.61527/appfe-2023.309-310.

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It is established that in order to achieve high reliability of thick-film hybrid microcircuits and microassemblies, reliable quality control of raw materials and physico-chemical processes occurring at various stages of the technological process of their heat treatment is required. Such control should ensure high reproducibility of the parameters of the elements of the electrical circuit. Technological modes of obtaining microassembly elements depend on the physico-chemical composition of pastes and their rheological properties. Thermogravimetric studies, analysis of intermediate and final pro
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Atamanenko, Y. P., L. V. Enaleva, T. I. Tupolskii, N. N. Schumskaya, and V. A. Serdyuk. "INVESTIGATION OF FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF VEGETABLE PROTEINS IN PRODUCTION OF BIOLOGICALLY ACTIVE ADDITIVE – PARAFFARMICTICS." In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS Volume 2. DSTU-Print, 2020. http://dx.doi.org/10.23947/interagro.2020.2.317-318.

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The article provides an analysis of functional and technological properties of vegetable proteins (soya and amaranth) used as the main component of biologically active additive. Methods for determining the index of solubility and swelling capacity vegetable proteins are used. The hypothesis of using these proteins in the composition of biologically active food additives normalizing the gastrointestinal tract in old age is proposed.
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Bugayets, Natalia, Anastasia Kaloeva, Sergey Usatikov, and Igor Tereshchenko. "Optimization of Functional Properties of Sesame Seed Protein Products by Thermal Denaturation." In Proceedings of the International Scientific Conference The Fifth Technological Order: Prospects for the Development and Modernization of the Russian Agro-Industrial Sector (TFTS 2019). Atlantis Press, 2020. http://dx.doi.org/10.2991/assehr.k.200113.203.

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Dikshit, H. P., A. H. Siddiqi, M. Brokate, and A. K. Gupta. "Geometric Modelling and Shape Preserving Properties of Wachspress Functions." In MODELLING OF ENGINEERING AND TECHNOLOGICAL PROBLEMS: International Conference on Modelling and Engineering and Technological Problems (ICMETP) and the 9th Biennial National Conference of Indian Society of Industrial and Applied Mathematics (ISIAM). AIP, 2009. http://dx.doi.org/10.1063/1.3183543.

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Shipulin, Valentin, Elena Stacenko, Dmitry Volodin, and Narek Dzhangiryan. "Investigation of functional and technological properties of micellar casein concentrate for the formation of qualitative and quantitative characteristics of sausage products." In INTELLIGENT BIOTECHNOLOGIES OF NATURAL AND SYNTHETIC BIOLOGICALLY ACTIVE SUBSTANCES: XIV Narochanskie Readings. AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0177542.

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Reports on the topic "Functional and technological properties"

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Холошин, Ігор Віталійович, Наталя Борисівна Пантелєєва, Олександр Миколайович Трунін, Людмила Володимирівна Бурман, and Ольга Олександрівна Калініченко. Infrared Spectroscopy as the Method for Evaluating Technological Properties of Minerals and Their Behavior in Technological Processes. E3S Web of Conferences, 2020. http://dx.doi.org/10.31812/123456789/3929.

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Infrared spectroscopy (IR) is a highly effective method for the analysis of minerals, rocks and ores, capable of solving a whole range of problems when choosing innovative solutions for the technological processing of various types of mineral raw materials. The article considers the main directions of using the infrared spectroscopy method in assessing the technological properties of minerals and their behavior in technological processes: evaluation of the grade (quality) of mineral raw materials; analysis of the behavior of minerals in the technological process with prediction of their techno
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Goranova, Zhivka, Marianna Baeva, Anton Slavov, et al. Nutritional Value and Functional Properties of Sponge Cakes. "Prof. Marin Drinov" Publishing House of Bulgarian Academy of Sciences, 2019. http://dx.doi.org/10.7546/crabs.2019.12.17.

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Korinek, Anton, and Joseph Stiglitz. Steering Technological Progress. Institute for New Economic Thinking Working Paper Series, 2025. https://doi.org/10.36687/inetwp232.

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Rapid progress in new technologies such as AI has led to widespread anxiety about adverse labor market impacts. This paper asks how to guide innovative efforts so as to increase labor demand and create better paying jobs while also evaluating the limitations of such an approach. We develop a theoretical framework to identify the properties that make an innovation desirable from the perspective of workers, including its technological complementarity to labor, the factor share of labor in producing the goods involved, and the relative income of the affected workers. Applications include robot ta
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Andersson, Anders David. Density functional theory calculations of defect and fission gas properties in U-Si fuels. Office of Scientific and Technical Information (OSTI), 2016. http://dx.doi.org/10.2172/1237246.

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Min, Byungrok, Ki Chang Nam, Cheorun Jo, and Dong U. Ahn. Irradiation of Shell Egg on the Physicochemical and Functional Properties of Liquid Egg White. Iowa State University, 2014. http://dx.doi.org/10.31274/ans_air-180814-1184.

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Park, Kyungwha. Predicting magnetic properties of single-molecule magnets from self-interaction-free density-functional theory. Office of Scientific and Technical Information (OSTI), 2023. http://dx.doi.org/10.2172/1969742.

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van Genuchten, P., F. M. van Egmond, and M. Fantappiè. Geodatabase on agricultural properties including SOC and Agricultural soil functional properties related to water and nutrients - a metadata catalogue : deliverable 6.6. Wageningen University & Research, EJP SOIL, 2024. http://dx.doi.org/10.18174/649307.

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Tabakovic, Momir, Stefan Savic, Andreas Türk, et al. Analysis of the Technological Innovation System for BIPV in Austria. Edited by Michiel Van Noord. International Energy Agency Photovoltaic Power Systems Programme, 2024. http://dx.doi.org/10.69766/aocp4683.

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This report analyses the Technological Innovation System (TIS) of Building Integrated Photovoltaics (BIPV) in Austria. The study’s scope is consistent with the IEA PVPS Task 15 report [1].The analysis aims to facilitate and support the innovation, development, and implementation of industrial solutions of BIPV technologies. In Austria, the use of BIPV is still a niche application and covers under 2% of all implemented PV systems [1]. BIPV technology in Austria has historically developed with the support of different public financial incentives, national and European. The history of BIPV is som
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Hines, William C., and Jeffrey K. Griffith. Identification of the Types, Properties, and Functional Characteristics of Telomerase Expressing Cells in Breast Cancer. Defense Technical Information Center, 2004. http://dx.doi.org/10.21236/ada435507.

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Hooks, Daniel E., John D. Yeager, and Kyle J. Ramos. Constituent properties, process, and formulation effects contributing to functional characteristics in pharmaceutical and explosive composites. Office of Scientific and Technical Information (OSTI), 2013. http://dx.doi.org/10.2172/1083097.

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