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Journal of Thermal Analysis and Calorimetry
Authors: N. Ando, S. Tasaki, Y. Hato, C. Marumo, Y. Natsume, S. Ohmori, A. Ito, and K. Tanaka

Abstract  

The polyacenic semiconductive (PAS) material is a typical amorphous carbon prepared by pyrolysis of phenolformaldehyde resin, and is actually utilized as anode of high-capacity rechargeable batteries. In this work, change in the discharging amount of Li+ before and after heat-treatment of the PAS electrodes at the various doping level was examined in detail. As a result, the doped Li can be classified into two types: (i) heat-resistant Li-dopant (or Li-dopant with high diffusion coefficient) and (ii)heat-fragile Li-dopant (or Li-dopant with low diffusion coefficient). The latter Li-dopants are generated above the doping level of 30% ([Li]/[C]→0.3) and is considered to be the origin of high-capacity of PAS anode compared with that of graphite anode. This aspect is also supported by the ESR, 7Li-NMR, and XPS observation results.

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The weaker performance of generally used analytical methods for allergen analysis in processed foods can be connected to protein denaturation. To understand the nature of protein denaturation processes, experimental but realistic model matrices (corn starch based mixture, hydrated dough, and heat treated cookies) were developed that contain a defined amount of milk, egg, soy, and wheat proteins individually or in combination. The protein subunit composition was investigated in every processing phase, i.e. after mixing, dough formation, and baking. SDS-PAGE measurements were carried out to monitor the protein distribution of sample food matrices in non-reducing and reducing gels. The results clearly show that the highly decreased protein solubility is caused by denaturation, aggregation, or complex formation, which are the most significant factors in poorer analytical performances. Solubility can only partly be improved with the application of reducing agents or surfactants, and the rate of improvement is depending on the proteins and the matrices.

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Acta Alimentaria
Authors: D. Filipović, J. Kasapović, S. Pejić, A. Nićiforović, S. B. Pajović, and M. B. Radojčić

Law, A. J. R. (1996): Effects of heat treatment and acidification on the dissociation of bovine casein micelles. J. Dairy Res. , 63 , 35-48. Effects of heat treatment and acidification

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. R UMBO , M. , C HIRDO , F.G. , F OSSATI , C.A. & A NON , M.C. ( 2001 ): Analysis of the effects of heat treatment on gliadin immunochemical quantification using a panel of anti-prolamin antibodies . J. Agric. Food Chem ., 49 , 5719

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, J., Mao, L., Shou, H. and Xie, J. (2012): Effects of heat treatment on lignification of postharvest bamboo shoots ( Phyllostachys praecox f. prevernalis .) Food Chemistry 135, 2182–2187. Xie J. Effects of heat treatment

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Progress in Agricultural Engineering Sciences
Authors: T. Zsom, V. Zsom-Muha, D. L. Dénes, L. Baranyai, and J. Felföldi

. Funamoto , Y. , Yamauchi , N. , Shigenaga , T. , Shigyo , M. , 2002 . Effects of heat treatment on chlorophyll degrading enzymes in stored broccoli (Brassica oleracea L.) Postharvest Biology and Technology 24 , 163 – 170

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Spotts, R. A. (1985): Effects of heat treatments on populations of four fruit decay fungi in sodium ortho phenylphenate solutions. Plant Dis. 69, 574-576. Effects of heat treatments on populations of four fruit decay fungi in

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Interventional Medicine and Applied Science
Authors: Sergei N. Danilchenko, Aleksei N. Kalinkevich, Roman A. Moskalenko, Vladimir N. Kuznetsov, Aleksandr V. Kochenko, Evgenia V. Husak, Vadim V. Starikov, Fuyan Liu, Junhu Meng, and Jinjun Lü

effects of heat treatment on bone apatite, whereas for “pathological” apatites, this approach was applied very limited so far. Materials and Methods Sample preparation Samples were obtained from the Medical

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2006 Evaluation the thermal stability of high performance fibers by TGA . J Appl Polym Sci 99 3 937 – 944 10.1002/app.22305 . 8. Yue , CY , Sui , GX , Looi , HC 2000 Effects of heat

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