Effect of Different Ultrasonic Amplitude Treatments on Corn Starch Gels

The Effect of Different Methods of Heat Treatments on the Retention of Ascorbic Acid in Carrot and Corn

ABSTRACT: The history of food science, technology and nutrition and their expansion in respect of raw material, processing, finished products and nutritional value goes back to many years and is still the interests of many researchers. In this work ascorbic acid has been taken not only as an important and vital vitamin to be investigated during the course of different heat processes but also as...

The effect of wear on ultrasonic scaler tip displacement amplitude.

AIM During clinical usage, scaler tips may become worn and reduced in length. It is unknown what effect wear has on the magnitude of scaler tip vibrations when they are utilized under typical clinical loads. The aim of this investigation was to assess the effect of simulated wear on ultrasonic scaler tip displacement amplitude, using a scanning laser vibrometer. MATERIALS AND METHODS A Cavitr...

effect of oral presentation on development of l2 learners grammar

this experimental study has been conducted to test the effect of oral presentation on the development of l2 learners grammar. but this oral presentation is not merely a deductive instruction of grammatical points, in this presentation two hypotheses of krashen (input and low filter hypotheses), stevicks viewpoints on grammar explanation and correction and widdowsons opinion on limited use of l1...

Effects of different temperature profiles and corn-sago starch ratios on physical properties of extruded tilapia diets

Sago starch is a locally grown and produced starch resource in Malaysia. In this study, corn starch to sago starch ratios (CS:SS) of 0:20, 5:15, 10:10, 15:5 and 20:0 were included in feed mixture to contain 20% starch and produce five isonitrogenous and isocaloric (30% crude protein and 16.7 kJ/g, respectively) tilapia Oreochromis sp. diets. Diets were preconditioned to contain 40% moisture and...

Enzymatic Modifications of Pea Protein and Its Application in 1 Protein-cassava and Corn Starch Gels