Control of Physical Changes in Food Products.
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DOI: 10.1007/978-981-13-1244-1_21
Abstract: Food is a multicomponent system that mainly comprises protein, carbohydrate, fat, and water. During food processing and preservation, various physical changes (e.g., melting, crystallization, glass transition) occur in food products, affecting their quality. This chapter… read more here.
Keywords: quality; food products; control; glass transition ... See more keywords
Enzymatic degradation of maize shoots: monitoring of chemical and physical changes reveals different saccharification behaviors
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DOI: 10.1186/s13068-020-01854-1
Abstract: Background The recalcitrance of lignocellulosics to enzymatic saccharification has been related to many factors, including the tissue and molecular heterogeneity of the plant particles. The role of tissue heterogeneity generally assessed from plant sections is… read more here.
Keywords: degradation; saccharification; tissue; size ... See more keywords
Colombian clays binary mixtures: physical changes due to thermal treatments
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DOI: 10.15446/dyna.v87n212.82285
Abstract: Usually, smectite clays, which are used for catalytic purposes, are subjected to chemical and thermochemical treatments to enhance their surface features. This research aims to analyze textural and structural features of the physical mixtures of… read more here.
Keywords: binary mixtures; thermal treatments; colombian clays; mixtures physical ... See more keywords
Psychological and Physical Changes Caused by COVID-19 Pandemic in Elementary and Junior High School Teachers: A Cross-Sectional Study
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DOI: 10.3390/ijerph19137568
Abstract: This study aimed to determine psychological and physical differences in elementary and junior high school teachers during COVID-19. This questionnaire-based cross-sectional study was conducted among 427 teachers in Tokyo, Japan (between 15 and 30 October… read more here.
Keywords: junior high; high school; physical changes; psychological physical ... See more keywords