Evaluation of the heat damage of whey and whey proteins using multivariate analysis.
Sign Up to like & getrecommendations! Published in 2017 at "Food research international"
DOI: 10.1016/j.foodres.2017.09.074
Abstract: Maillard reaction (MR) was assessed in 10 powdered whey samples. Initial stages of MR were evaluated using furosine, intermediate stages with hydroxymethylfurfural (HMF) and absorbance at 284nm, advanced stages with color parameters (CIELab color) and… read more here.
Keywords: analysis; heat damage; evaluation heat; whey ... See more keywords
Effect of steam curing on surface permeability of concrete: Multiple transmission media
Sign Up to like & getrecommendations! Published in 2020 at "Journal of building engineering"
DOI: 10.1016/j.jobe.2020.101475
Abstract: Abstract Nowadays, steam curing has become an effective way to produce high early strength concrete prefabricated elements. However, this curing regime has been proved to lead to the heat damage on the microstructures and properties… read more here.
Keywords: surface; heat damage; steam curing; surface permeability ... See more keywords