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Artículos de revistas sobre el tema "Functional properties"

Autor: Grafiati

Publicado: 4 de junio de 2021

Última modificación: 21 de diciembre de 2024

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1

Radek, Pražan, Hůla Josef, Kovaříček Pavel, Čedík Jakub, Gerndtová Ilona y Vlášková Marcela. "Functional properties of blade tiller working tools". Research in Agricultural Engineering 64, No. 2 (28 de junio de 2018): 63–69. http://dx.doi.org/10.17221/106/2017-rae.

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After the harvest of winter wheat, the tensile force, cross section of loosened soil and specific resistance of soil were measured on a loamy soil plot. During the comparative measurements, 3 blades were used with chisel width of 20 mm, 40 mm and 75 mm. In case of all blades, the measurements were carried out at the depth of 100, 200 and 300 mm. In the course of measurements, the standards of blades were attached in a measuring frame on six-component hinge with connected tensometric sensor. The selected blades were developed for a new type of tiller destined for primary cultivation of soil. Moreover, in case of a blade equipped by chisel there were used side wings of a width of 110, 150 and 200 mm for tillage into a depth of 100 mm. It was found that the width of blade chisels did not have a statistically significant effect on the values of specific resistance of soil during the soil tillage. At all widths of blade chisels, a trend of an increase in specific resistance of soil was recorded at growing recess into the soil.

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2

A.T.1, Vasyukova. "The Dietary Supplement: Composition, Control and Functional Properties". Journal of Advanced Research in Dynamical and Control Systems 12, SP4 (31 de marzo de 2020): 903–6. http://dx.doi.org/10.5373/jardcs/v12sp4/20201560.

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3

Ivanov, Anatolij F. y Pavol Marušiak. "Asymptotic properties of solutions of functional differential systems". Mathematica Bohemica 117, n.º 2 (1992): 207–16. http://dx.doi.org/10.21136/mb.1992.125902.

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4

Pal, Anindita Deb, Poulami Chakraborty y Radhika Jitesh Gandhi. "Nutritional and Functional Properties of Prebiotic Enriched Chocolates". Indian Journal Of Science And Technology 17, n.º 5 (31 de enero de 2024): 426–35. http://dx.doi.org/10.17485/ijst/v17i5.522.

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Objectives: To demonstrate the nutritional and functional characteristics of the developed phytochemical containing prebiotic-enriched chocolates. Methods: Methods of Association of Official Analytical Chemists and standard biochemical procedures were employed for the determination of nutrient and phytochemical composition. Antioxidant and prebiotic activity were calculated through DPPH, the reducing potential assay, as well as the growth kinetics and plate count of Lactobacillus rhamnosus GG, respectively (p ≤ 0.01, 95% confidence interval). The functionality of the products was also analyzed in an in vitro simulated human intestinal digestion environment. Findings: Variation 3 (V3) chocolates prepared through the incorporation of cocoa powder (64%), cocoa butter (22.5%), stevia (3%), inulin (10%), and soy lecithin (0.5%), scored the highest sensory rating amongst all the prepared products. V3 revealed a desired proportion of proximate components (low fat and high fibre), minerals, vitamins, and phytochemicals such as polyphenol (25mg/g), alkaloids (189 mg/mL), and flavonoids (46mg/g), versus the standard chocolate (S), along with a low calorific value of the former (541.2Kcal). Furthermore, V3 could efficiently scavenge 2, 2-diphenyl-1-picryl-hydrazyl (86.04±0.4%), display reducing power (2.84±0.02), and accelerate the growth of probiotic Lactobacillus rhamnosus GG (OD 0.59, 11.61 Log CFU/mL at 20 hours), portraying antioxidant and prebiotic properties. Interestingly, V3 was found to sustain a significant proportion of antioxidant and prebiotic potential under imitated intestinal digestion, indicating their effectiveness in propagating benefits in the human body post-consumption. Novelty: Considerable retention of the antioxidant and prebiotic effects post intestinal digestion, besides the nutritional and phytochemical constitution of V3, may promote well-being consequent to its adaption alternative to conventional chocolates. Keywords: Antioxidant, Chocolate, Nutrients, Phytochemicals, Prebiotic

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5

Haber, Daniel A., Christoph Englert y Shyamala Maheswaran. "Functional properties ofWT1". Medical and Pediatric Oncology 27, n.º 5 (noviembre de 1996): 453–55. http://dx.doi.org/10.1002/(sici)1096-911x(199611)27:5<453::aid-mpo11>3.0.co;2-b.

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6

Marušiak, Pavol. "Oscillatory properties of functional differential systems of neutral type". Czechoslovak Mathematical Journal 43, n.º 4 (1993): 649–62. http://dx.doi.org/10.21136/cmj.1993.128431.

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7

Surówka, K. y D. Żmudziński. "functional properties modification of extruded soy protein concentrate using Neutrase". Czech Journal of Food Sciences 22, No. 5 (16 de noviembre de 2011): 163–74. http://dx.doi.org/10.17221/3420-cjfs.

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Enzymic hydrolysis of extruded soy protein concentrate with Neutrase was used for the preparation new soy protein products with modified functional properties. After the determination of optimum values of pH as 6.8; temperature as 50°C, and water addition as 13.3 kg/kg protein, the response surface methodology with enzyme:substrate ratio and time as independent variables was used to establish optimal conditions of the process. Solubility, water holding capacity (WHC), back extrusion work (BEW) as well as emulsifying (BAI, ESI) and foaming (FO) properties were taken as optimisation criteria. It was found difficult to obtain an ideal product by combining all the best features due to the multidirectional effect of hydrolysis on the changes of various functional properties. Nevertheless, optimal hydrolysate can be obtained at relatively low additions of Neutrase to the extrudate (e.g., 18 mAU/g protein) and in short time (e.g. 60 min). Under such conditions, the process provides a product containing 0.8 mmol amino nitrogen/g protein, which combines the features of a protein hydrolysate and those of an extrudate. SDS-PAGE of the optimal hydrolysate revealed that proteolysis of the extruded concentrate was more extensive than proteolysis of its counterpart which was not subjected to extrusion.  

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8

Kolpakova, V. V., L. V. Chumikina, L. I. Arabova, D. N. Lukin, А. F. Topunov y Е. I. Тitov. "FUNCTIONAL TECHNOLOGICAL PROPERTIES AND ELECTROPHORETIC COMPOSITION OF MODIFIED WHEAT GLUTEN". Food and Raw Materials 4, n.º 2 (30 de diciembre de 2016): 48–57. http://dx.doi.org/10.21179/2308-4057-2016-2-48-57.

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9

Vitali, D., D. Amidžić Klarić y I. V. Dragojević. "Nutritional and functional properties of certain gluten-free raw materials". Czech Journal of Food Sciences 28, No. 6 (13 de diciembre de 2010): 495–505. http://dx.doi.org/10.17221/253/2009-cjfs.

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Since the adherence to the gluten-free diet in celiac patients affects the consumption from the grain food group, questions have been raised about the effects of such diet on calcium, iron, and fiber intake, as well as total carbohydrate and grain food consumption. Therefore, in the framework of this research, eleven types of nutritionally valuable gluten-free raw materials were proposed for consumption in gluten-free diet. They were investigated considering their macronutritive composition, different starch classes, the contents of essential minerals, dietary fiber, and polyphenols, as well as their antioxidant activity. The results were compared to the values obtained with wheat flour that was used as the reference raw material indicating that, in many aspects, the gluten-free raw materials mentioned can be considered as nutritionally more valuable in comparison to wheat flour. Especially satisfying results were obtained regarding the contents of proteins, dietary fiber, polyphenols, iron, and calcium. Therefore, the raw materials investigated can be recommended as desirable components that may contribute to the diversity, functionality, and nutritional quality of gluten-free diet.

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10

Ved', M. V. "Synthesis and functional properties of mixed titanium and cobalt oxides". Functional materials 24, n.º 4 (18 de diciembre de 2017): 534–40. http://dx.doi.org/10.15407/fm24.04.534.

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11

Moon, T. W., I. C. Peng y D. A. Lonergan. "Functional Properties of Cryocasein". Journal of Dairy Science 72, n.º 4 (abril de 1989): 815–28. http://dx.doi.org/10.3168/jds.s0022-0302(89)79174-8.

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12

Oku, Kazuyuki, Ikuo Sawatani, Sumio Sugimoto, Mitsuyuki Kanbe, Kanou Takeuchi, Sae Murai, Mayumi Kurose, Michio Kubota y Shigeharu Fukuda. "Functional Properties of Trehalose." Journal of Applied Glycoscience 49, n.º 3 (2002): 351–57. http://dx.doi.org/10.5458/jag.49.351.

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13

Horrocks, A. R. "FUNCTIONAL PROPERTIES OF TEXTILES". Journal of The Textile Institute 76, n.º 3 (mayo de 1985): 196–206. http://dx.doi.org/10.1080/00405008508658501.

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14

Budak, Nilgün H., Elif Aykin, Atif C. Seydim, Annel K. Greene y Zeynep B. Guzel-Seydim. "Functional Properties of Vinegar". Journal of Food Science 79, n.º 5 (mayo de 2014): R757—R764. http://dx.doi.org/10.1111/1750-3841.12434.

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15

Rellihan, Matthew. "Functional Properties are Epiphenomenal". Philosophia 48, n.º 3 (2 de enero de 2020): 1171–95. http://dx.doi.org/10.1007/s11406-019-00118-z.

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16

Massoumi, Ramin y Reinhard Fässler. "Functional properties of CYLD". International Congress Series 1302 (junio de 2007): 36–42. http://dx.doi.org/10.1016/j.ics.2006.11.030.

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17

Brzozowski, Bartosz, Włodzimierz Bednarski y Bartłomiej Dziuba. "Functional properties ofLactobacillus acidophilusmetabolites". Journal of the Science of Food and Agriculture 89, n.º 14 (noviembre de 2009): 2467–76. http://dx.doi.org/10.1002/jsfa.3749.

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18

Voloshin, V. S. "Wall. Unique functional properties". Reporter of the Priazovskyi State Technical University. Section: Technical sciences, n.º 47 (28 de diciembre de 2023): 143–50. http://dx.doi.org/10.31498/2225-6733.47.2023.299991.

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For the first time, attention is drawn to a very common element of many building and other structures designated by the word «wall». Its functions and role in the development of engineering are shown. Its fundamentality as a technical structure in the development of a person and the whole society is shown. We paid attention to the unique properties of this element. They are not only characteristic of the construction of buildings. They make it possible to identify areas intended for the implementation of human functions and needs. The property of the wall to structure the living space of a person according to the functions performed, which has been little studied in the literature, has been noted earlier. In this aspect, an element of buildings and structures – a wall – meets not only the requirements of human life support or safety, but is presented as a factor of socio-economic significance. Представлены технические характеристики обобщенного сооружения – стены. They are compared with the well-known technical regularities of the functioning of other fundamental inventions, such as the lever, the wheel, the hearth, etc. The paper presents the generalizing properties that make these objects extremely relevant for society. They were turning points in its development. The main functions that are provided by such an element as a wall for many systems are presented. Some of these functions are unique and the only possible ones, thanks to the design of a rigid vertical plane in the living space for a person. Dependencies describing the conditions of energy metabolism are presented. Thanks to these dependencies, the main functions of the wall are fulfilled – protection from external energy sources – thermal, acoustic, climatic, informational, etc., as well as the preservation of internal energy in the «wall-dwelling» system. The possibilities and prospects for the development of the wall in modern society are shown

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19

Gorlov, Ivan Fiodorovich, Tatiana Mikhailovn, Olga Ilinichna Sitnikova, Marina Ivanovna Slozhenkin, Elena Yurievna Zlobina y Ekaterina Vladimirov Karpenko. "New Functional Products with Chickpeas: Reception, Functional Properties". American Journal of Food Technology 11, n.º 6 (15 de octubre de 2016): 273–81. http://dx.doi.org/10.3923/ajft.2016.273.281.

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20

Varatharaju, G., K. Nithya, P. Suresh, M. Rekha, N. Balasubramanian, S. Gomathinayagam, P. T. Manoharan y V. Shanmugaiah. "Biocontrol Properties and Functional Characterization of Rice Rhizobacterium Pseudomonas sp. VSMKU4036". Journal of Pure and Applied Microbiology 14, n.º 2 (29 de junio de 2020): 1545–56. http://dx.doi.org/10.22207/jpam.14.2.53.

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21

Tounsi, Leila, Héla Kechaou y Nabil Kechaou. "Study of the physico-chemical and functional properties of carob syrup." JOURNAL OF OASIS AGRICULTURE AND SUSTAINABLE DEVELOPMENT 3, n.º 1 (1 de julio de 2021): 20–25. http://dx.doi.org/10.56027/joasd.032021.

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The carob tree has several advantages for all its components, especially for its fruits (carob pods). Several scientific studies have shown that the carob fruit is rich in nutrients and phytochemicals, which explains its use as a raw material for the manufacturing of various products, including carob syrup. Some studies have been carried out on the physicochemical characteristics of this product, but to our knowledge, there are no scientific studies yet regarding its functional properties and its potential use in the food industry. So, this work clearly shows that carob syrup has interesting functional properties. It exhibits an emulsifying capacity (~ 80-87%) comparable to that of soy lecithin (~ 100%), an emulsifier widely used in food formulations. This result reveals that carob syrup can be used as a natural food emulsifier for the formation and stability of emulsions.

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22

Kaputkin, D. E. "Investigation of Functional Properties of Corrosion-Resistant Coatings on TiNi Implants". Advanced Materials & Technologies, n.º 4 (2018): 038–41. http://dx.doi.org/10.17277/amt.2018.04.pp.038-041.

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23

Ren, J., Ch Song, P. Wang, S. Li, N. Kopparapu y X. Zheng. "Modification of structural and functional properties of sunflower 11S globulin hydrolysates". Czech Journal of Food Sciences 33, No. 5 (3 de junio de 2016): 474–79. http://dx.doi.org/10.17221/154/2015-cjfs.

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The structural and functional properties such as solubility, emulsifying properties, foaming properties, oil binding capacity, and surface hydrophobicity of sunflower 11S globulin hydrolysates generated by Alcalase at hydrolysis time of 30, 60, 90, and 120 min were evaluated. Circular dichroism analysis showed the hydrolysates possessed a decreased α-helix and β-structure. The hydrolysates exhibited lower surface hydrophobicity. Hydrolysates with shorter hydrolysis time showed the higher emulsifying activity index, but the same emulsion stability and oil binding capacity compared to the original 11S globulin. The longer hydrolysis resulted in lower foaming and emulsion stability. Thus it was demonstrated that by controlling the hydrolysis time of sunflower 11S globulin, hydrolysate with a desirable functional properties can be obtained.

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24

Ved', M. V. "Functional properties of electrolytic alloys of Cobalt with Molybdenum and Zirconium". Functional materials 23, n.º 3 (27 de septiembre de 2016): 420–26. http://dx.doi.org/10.15407/fm23.03.420.

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25

Caggiano, Pietro y Gianna Cocchini. "The functional body: does body representation reflect functional properties?" Experimental Brain Research 238, n.º 1 (10 de diciembre de 2019): 153–69. http://dx.doi.org/10.1007/s00221-019-05705-w.

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26

CHOW, CHAU-JEN, WEN-LEE CHEN y YOSHIHIRO OCHIAI. "Functional properties of milkfish myoglobin". Fisheries science 68, sup2 (2002): 1541–44. http://dx.doi.org/10.2331/fishsci.68.sup2_1541.

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27

Hu, Yingxue, Youn Young Shim y Martin J. T. Reaney. "Flaxseed Gum Solution Functional Properties". Foods 9, n.º 5 (25 de mayo de 2020): 681. http://dx.doi.org/10.3390/foods9050681.

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Flaxseed gum (FG) is a by-product of flax (Linum usitatissimum L.) meal production that is useful as a food thickener, emulsifier, and foaming agent. FG is typically recovered by hot-water extraction from flaxseed hull or whole seed. However, FG includes complex polymer structures that contain bioactive compounds. Therefore, extraction temperature can play an important role in determining its functional properties, solution appearance, and solution stability during storage. These characteristics of FG, including FG quality, determine its commercial value and utility. In this study, FG solution functional properties and storage stability were investigated for solutions prepared at 70 and 98 °C. Solutions of FG prepared at 98 °C had lower initial viscosity than solutions extracted at 70 °C; though the viscosity of these solutions was more stable during storage. Solutions prepared by extraction at both tested temperatures exhibited similar tolerance to 0.1 mol/L salt addition and freeze-thaw cycles. Moreover, the higher extraction temperature produced a FG solution with superior foaming and emulsification properties, and these properties were more stable with storage. Foams and emulsions produced from FG extracted at higher temperatures also had better stability. FG extracted at 98 °C displayed improved stability and consistent viscosity, foamability, and emulsification properties in comparison to solutions prepared at 70 °C. Therefore, the FG solution extracted at 98 °C had more stable properties and, potentially, higher commercial value. This result indicates that FG performance as a commercial food additive can influence food product quality.

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28

Petrova, Zh y Yu Snezhkin. "Complexing Properties of Functional Powders". Nuclear and Radiation Safety, n.º 2(78) (7 de junio de 2018): 59–64. http://dx.doi.org/10.32918/nrs.2018.2(78).10.

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Functional products belong to the category of products that provide the human body with not only energy but also plastic substances and perform primarily the health function. The development of preventive and medical products in this area is based on the concept that envisages introduction of additives into their formulation, which meet requirements such as safety for the organism and effective binding of heavy metals (formation of strong insoluble complexes resistant to the action of enzymes in a wide range of pH). To some extent, these requirements are met by food polysaccharides contained in prebiotic functional powders. The results of in vitro studies on the binding of heavy metal ions by functional prebiotic plant powders to determine their radioprotective properties are presented in the paper. The results of research conducted using the developed drying technologies show the high complexing properties of prebiotic powders and their efficiency, greater than the efficiency of pure apple and citrus pection. Appropriate balanced nutrition using prebiotic powders in fast food products will help to reduce the risk of various diseases and remove radionuclides grom the body.

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29

Chang, Raymond. "Functional Properties of Edible Mushrooms". Nutrition Reviews 54, n.º 11 (27 de abril de 2009): S91—S93. http://dx.doi.org/10.1111/j.1753-4887.1996.tb03825.x.

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30

Feigenbaum, A., P. Dole, S. Aucejo, D. Dainelli, C. De La Cruz Garcia, T. Hankemeier, Y. N'gono et al. "Functional barriers: Properties and evaluation". Food Additives and Contaminants 22, n.º 10 (octubre de 2005): 956–67. http://dx.doi.org/10.1080/02652030500227776.

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31

Muskulus, Michael, Sanne Houweling, Sjoerd Verduyn-Lunel y Andreas Daffertshofer. "Functional similarities and distance properties". Journal of Neuroscience Methods 183, n.º 1 (septiembre de 2009): 31–41. http://dx.doi.org/10.1016/j.jneumeth.2009.06.035.

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32

Johnston, Daniel. "Functional Properties of Hippocampal Dendrites". Developmental Neuropsychology 16, n.º 3 (1 de diciembre de 1999): 309–10. http://dx.doi.org/10.1207/s15326942dn1603_1.

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33

Guzel-Seydim, Zeynep B., Tugba Kok-Tas, Annel K. Greene y Atif C. Seydim. "Review: Functional Properties of Kefir". Critical Reviews in Food Science and Nutrition 51, n.º 3 (28 de febrero de 2011): 261–68. http://dx.doi.org/10.1080/10408390903579029.

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34

Mattila, Pirjo, Karoliina Suonpää y Vieno Piironen. "Functional properties of edible mushrooms". Nutrition 16, n.º 7-8 (julio de 2000): 694–96. http://dx.doi.org/10.1016/s0899-9007(00)00341-5.

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35

Fratianni, Florinda, Maria Neve Ombra, Antonio d’Acierno, Luigi Cipriano y Filomena Nazzaro. "Apricots: biochemistry and functional properties". Current Opinion in Food Science 19 (febrero de 2018): 23–29. http://dx.doi.org/10.1016/j.cofs.2017.12.006.

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36

Ressel, Paul. "Some properties of Westcott's functional". Stochastic Processes and their Applications 26 (1987): 205. http://dx.doi.org/10.1016/0304-4149(87)90111-6.

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37

McKenna, Brian M. "Functional properties of food macromolecules". Journal of Food Engineering 8, n.º 1 (enero de 1988): 76. http://dx.doi.org/10.1016/0260-8774(88)90038-6.

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38

Cross, Alison K. y M. Nicola Woodroofe. "Immunoregulation of microglial functional properties". Microscopy Research and Technique 54, n.º 1 (2001): 10–17. http://dx.doi.org/10.1002/jemt.1115.

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39

Weegels, P. L., R. J. Hamer y J. D. Schofield. "Functional Properties of Wheat Glutenin". Journal of Cereal Science 23, n.º 1 (enero de 1996): 1–17. http://dx.doi.org/10.1006/jcrs.1996.0001.

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40

Evstaf’ev, V. P., V. D. Reznikov, A. G. Pavlov, A. Ya Levin y E. M. Meshcherin. "Functional properties of modified dispersants". Chemistry and Technology of Fuels and Oils 33, n.º 3 (mayo de 1997): 153–56. http://dx.doi.org/10.1007/bf02767756.

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41

Frémeaux-Bacchi, Véronique, Jean-Pierre Kolb, Sabine Rakotobé, Michel D. Kazatchkine y Elizabeth M. Fischer. "Functional properties of soluble CD21". Immunopharmacology 42, n.º 1-3 (mayo de 1999): 31–37. http://dx.doi.org/10.1016/s0162-3109(99)00026-0.

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42

Nikolić, Kosta y Jelena Tepavčević. "Functional Properties of Insect Proteins". AIDASCO Reviews 2, n.º 1 (2 de febrero de 2024): 26–31. http://dx.doi.org/10.59783/aire.2024.38.

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As a more sustainable option compared to conventional animal sources, insects are a great source of proteins. Edible insects have great nutritional value, but in addition, their functional properties, such as solubility, foaming, emulsifying and gelling, have attracted the attention of numerous researchers. The structure, physiochemical characteristics and amino acid composition of insects vary widely. This review explores the many functional facets of insect proteins in an effort to provide insights that may encourage additional study and advancement in the area, ultimately leading to the incorporation of insect proteins into common foods and industrial processes. Beyond adding to the variety of protein sources, research into the functional characteristics of insect proteins also advances the more general objective of fostering sustainability in food production.

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43

Mohamed, S. S. "Effect of some degossypolisation treatments of cottonseed meal on its functional properties". Grasas y Aceites 44, n.º 4-5 (30 de octubre de 1993): 279–83. http://dx.doi.org/10.3989/gya.1993.v44.i4-5.1080.

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44

Smirnov, I., A. Lopata, T. Smirnova y L. Lopata. "Improvement of functional properties of gas-thermal coatings by electro-contact treatment". Problems of Tribology 25, n.º 1 (26 de marzo de 2020): 41–48. http://dx.doi.org/10.31891/2079-1372-2020-95-1-41-48.

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45

Karakurkchi, A. V. "Functional properties of multicomponent galvanic alloys of iron with molybdenum and tungsten". Functional materials 22, n.º 2 (30 de junio de 2015): 181–87. http://dx.doi.org/10.15407/fm22.02.181.

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46

Syrotyuk, Stepan. "The spin-polarized electronic and magnetic properties of zinc selenide heavy doped with chromium". Computational Problems of Electrical Engineering 11, n.º 1 (25 de abril de 2021): 28–31. http://dx.doi.org/10.23939/jcpee2021.01.028.

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Atthe first stage, the structureof theZnSe crystal doped with chromium atoms (ZnCrSe)has been found by optimization procedure. At the second stage, the electronic properties of this material have been evaluated within the two approaches. The exchange-correlation functionals used here are based on the generalized gradient approximation (GGA) and the hybrid functional PBE0. The GGA approach provides the metallic state for electrons with the spin up, and for opposite spin orientation the material ZnCrSe bahaves as semiconductor, with the band gap of 2.48 eV. The hybrid functional approach also gives a gapless state for a spin up electron states, and for a spin down it provides the forbidden gap value of 2.39 eV. The magnetic moment of the unit cell, found with the two functionals, is the same and equals to 4 Bμ(Bohr magnetons). So, the calculations with the two exchange-correlation functionals provide the prediction of half-metallic properties of the ZnCrSe material, which is an interesting candidate for spintronic applications.

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MN, Chukwu. "Effects of Storage Life and Variety on the Functional Properties of Stored Achicha". Food Science & Nutrition Technology 9, n.º 1 (17 de enero de 2024): 1–11. http://dx.doi.org/10.23880/fsnt-16000332.

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The effects of storage life and variety on the functional properties of stored achicha were determined.A-5 kg corms were sorted, washed and boiled for 3 hours and was cooled, peeled and cut into small sizes of average of 2.0 cm by 1.5 cm dimension with a sharp kitchen knife; dried under the sun for 5 days. The dried corms (achicha) were pulverized with a locally fabricated machine and stored in plastic containers for 0, 1, 2, 3 month(s) intervals. The data obtained were analyzed statistically using SPSS version 23. Means were separated at P ≤ 0.05 using Fisher’s Least Significant Differences. After 3 months storage, edeofe, cocoindia and anampu had the following functional properties of achicha: bulk density (0.85, 0.70, 0.60)g/ml, swelling index (0.82, 1.09, 0.92), water absorption capacity (2.08, 2.15, 2.13), oil absorption capacity(0.65, 0.85, 0.86), wettability (16.80, 13.81, 15.72)s, gelation capacity (0.78, 0.70, 0.39)g/5ml, gelation temperature (84, 80, 83)o C, foam stability (5.08, 6.94, 5.00)%, foam capacity (11.29, 12.78, 9.10)%, viscosity (0.11, 0.18, 0.16)mPa and pH (5.59, 6.35, 6.03) respectively. The functional properties showed that they have better potential as soup thickeners. This showed that cocoindia had higher values in functional properties than other varieties after 3 months storage which indicates that it would be a better thickener than other varieties in soup and sauce preparations.

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Al-Rajoub, S. y B. Hamad. "Theoretical investigations of the structural, electronic and optical properties of Hg1−xCdxS alloys". Modern Physics Letters B 30, n.º 11 (29 de abril de 2016): 1650173. http://dx.doi.org/10.1142/s0217984916501736.

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The structural, electronic and optical properties of mercury cadmium sulfide (Hg[Formula: see text]Cd[Formula: see text]S) alloys with [Formula: see text] = 0.0, 0.25, 0.5, 0.75 are studied using density functional theory (DFT) within full-potential linearized augmented plane wave (FPLAPW) method. We used the local density approximation (LDA), the generalized gradient approximation (GGA), Hubbard-corrected functionals (GGA/LDA[Formula: see text]+[Formula: see text][Formula: see text]) and the modified Becke–Johnson (LDA/GGA)-mjb hybrid potentials to treat the exchange-correlation functional [Formula: see text]. We found that LDA functional predicts better lattice constants than GGA functional. Mercury sulfide (HgS) binary alloy was found to exhibit a semi-metallic behavior using all functional with an inverted band gap close to the experimental value. However, the hybrid functionals were more successful than LDA and GGA functionals to predict the correct electronic structure of Hg[Formula: see text]Cd[Formula: see text]S ternary alloys. The results of the electronic and optical band gaps are consistent for Hg[Formula: see text]Cd[Formula: see text]S ternary alloys.

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Nithyadevi, K. y V. Pandiyan. "Analyze Infrared Heating Characteristics of Potato Starch and Measure its Functional Film Properties". Indian Journal Of Science And Technology 15, n.º 30 (13 de agosto de 2022): 1495–503. http://dx.doi.org/10.17485/ijst/v15i30.1231.

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50

Mammadov, A. N., U. N. Sharifova, G. M. Samedzade, G. A. Pashazade y S. A. Guliyeva. "PREPARATION AND RESEARCH INTO FUNCTIONAL PROPERTIES OF NANOSTRUCTURED TITANATES OF LITHIUM AND SODIUM". Chemical Problems 17, n.º 2 (2019): 216–34. http://dx.doi.org/10.32737/2221-8688-2019-2-216-234.

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