Lignocellulose nanofibers were prepared by the wet disk milling of wood flour. First, an ethylene-butene copolymer was pre-compounded with wood flour or lignocellulose nanofibers to prepare master batches. This process involved evaporating the water of the lignocellulose nanofiber suspension during compounding with ethylene-butene copolymer by heating at 105 °C. These master batches were compou...

there is a close connection between saltwater intrusion into aquifers and groundwater extraction. freshwater extraction in coastal aquifers is one of the most important reasons for the saltwater intrusion into these aquifers. condition of extraction system such as well depth, discharge rate, saltwater concentration and etc. could affect this process widely. thus, investigating different extract...

Cereal Chem. 66(l):51 -55 Water retention properties of two hexane-defatted corn germ protein retention of both CGP preparations. Time of incubation (10-30 min) and (CGP) preparations processed by a modified and a conventional procedure pH of solution (pH 6-7) did not affect water retention. Defatted CG P and soy protein flour were studied in model systems and analyzed using obtained by the mod...

Rice proteins were extracted from defatted rice flour. Turbidity measurement of supernatants revealed isoelectric points of albumin (pH 4.1), globulin (pH 4.3 and pH 7.9), and glutelin (pH 4.8), at which they were precipitated with 82.3 to 93.2% recovery efficiency. Prolamin did not aggregate and precipitate upon pH adjustment, but was precipitated by acetone. Denaturation temperatures (73.3, 7...

UNLABELLED Background Several studies have examined the effects of folic acid fortification on the occurrence of orofacial clefts. This study was carried out to evaluate the impact of flour fortification with folic acid on oral clefts in Northern Iran. METHODS In this hospital based study from March 2006 to September 2009, we screened the total number of live births at all hospitals in Golest...

background: several studies have examined the effects of folic acid fortification on the occurrence of orofacial clefts. this study was carried out to evaluate the impact of flour fortification with folic acid on oral clefts in northern iran.   methods : in this hospital based study from march 2006 to september 2009, we screened the total number of live births at all hospitals in golestan provi...

Cereal Chem. 88(2):217–222 A better understanding of the variation in oxidative cross-linking potential among flour mill streams can improve flour quality through the formulating of superior flour blends, and hence end-product attributes. The purpose of this research was to study the variation of oxidative crosslinking among 10 Miag Multomat pilot mill streams from 31 hard, soft and club wheat ...

Biotransformation of isoflavones glycosides into the aglycone form is essential to attain the maximum bioavailability. The factors affecting deglycosylation of genistin in soy flour using commercial β-glucosidase enzyme were evaluated. The presence of genistin in soy flour was confirmed by isolation through chromatographic fractionation and identification by spectral method. Two-levels Plackett...

Normal (cv. Keumkang, KK) and waxy-type (cv. Shinmichal, SMC) whole wheat flour was substituted at 20 and 40% for white wheat flour (WF) during bread dough formulation. The flour blends were subjected to dough and baking property measurement in terms of particle size distribution, dough mixing, bread loaf volume and crumb firmness. The particle size of white wheat flour was the finest, with inc...