as nitric oxide (NO), superoxide anion (O2 ), hydroxyl ( ·OH) radicals and peroxynitrite (ONOO ), are toxic and play an important role in tissue injury. O2 reacts rapidly with NO to produce the more toxic ONOO . In addition, ONOO and its decomposition product, ·OH, contribute to antioxidant depletion, alterations of protein structure and oxidative damage observed in human diseases. Thus, it is ...

Root vegetables have unique techno-functional and nutritional properties however, their use in processed foods is limited to a few species, partially due lack of knowledge related the impact thermal treatments on sensory properties. This study investigated effect steaming boiling microstructure, mechanical properties, profile three model root with distinct carbohydrate composition: Jerusalem ar...

One of the short-term operational measures for fuel savings and reducing CO2 emissions from ships at sea is sailing reduced speed, i.e., slow steaming, while gasification ship represents an important mid-term technical measure. In this study, energetic ecological benefits steaming are studied a container between Shanghai Hamburg. Resistance propulsion characteristics in calm water calculated us...

Human maternal placentophagy is a rare but growing practice in several industrialized countries among postpartum mothers seeking a variety of purported health benefits attributed to the practice. These postpartum mothers typically consume their placenta as a processed, encapsulated supplement. To determine whether free (unconjugated) steroid hormones and melatonin in placenta can survive the en...

Two things struck me as I read "Application-Driven Cross-Layer Optimization for Video Steaming over Wireless Networks": first, the article appears to have put very little thought or effort into identifying a target audience; second, there doesn't really seem to be a major contribution made by the article. Despite these (fairly major) flaws, the paper does serve as a decent starting point for fu...

In the production of gluten-free noodles by using a single screw extruder, cooking is done at two consecutive stages. Initially, dough formula steamed manually certain times and temperatures. During extrusion, pre-cooked re-cooked inside extruder barrel. The purpose this study was to evaluate properties noodle (color, texture profile) produced from different batches (batch 1 6) extruders (A: ca...