scholarly journals Synthesis and physical characterization of the self-complementary, alternating pyrimidine/purine hexanucleotide d[CGTACG]

1982 ◽  
Vol 10 (20) ◽  
pp. 6265-6271 ◽  
Author(s):  
Sandra Kuzmich ◽  
Luis A. Marky ◽  
Roger A. Jones
Keyword(s):  
The Self ◽  
Physical Characterization

Physical Characterization of a Highly Infectious Monodisperse Preparation of TSE Infectivity as a Substrate for Diagnostic Development

2007 ◽  
Author(s):  
Robert G. Rohwer ◽  
Andrew G. Timmes ◽  
Luisa L. Gregori ◽  
Irina Alexeeva
Keyword(s):  
Physical Characterization

scholarly journals Physical characterization of two-iron uteroferrin. Evidence for a spin-coupled binuclear iron cluster.

1983 ◽  
Vol 258 (5) ◽  
pp. 3166-3172 ◽  
Author(s):  
B C Antanaitis ◽  
P Aisen ◽  
H R Lilienthal
Keyword(s):  
Physical Characterization ◽  
Iron Cluster ◽  
Binuclear Iron

scholarly journals Development of a New Pasta Product by the Incorporation of Chestnut Flour and Bee Pollen

2021 ◽  
Vol 11 (14) ◽  
pp. 6617
Author(s):  
Maëlys Brochard ◽  
Paula Correia ◽  
Maria João Barroca ◽  
Raquel P. F. Guiné
Keyword(s):  
Wheat Flour ◽  
Nutritional Composition ◽  
Cooking Time ◽  
The Other ◽  
Physical Characterization ◽  
Chemical Analyses ◽  
High Fiber ◽  
Chestnut Flour ◽  
Cooking Yield

This work aimed at developing fortified pastas incorporating chestnut flour (25–55%) and powdered pollen (5–20%), either separately or in combination, as well as the characterization of the products obtained. To this, a physical characterization was carried out (analyzing texture and color), complemented with chemical analyses to determine the nutritional composition. Results showed that adding chestnut flour over 40% to wheat-flour pasta shortened optimum cooking time and lowered cooking yield, and the addition to pasta prepared with wheat flour and eggs maintained approximately constant the cooking yield. Additionally, the incorporation of pollen powder (up to 20%) in pasta prepared with wheat flour and water or fresh egg shortened the cooking time and cooking yield, in both fresh and dried pasta. The most suitable percentages of the new ingredients were 50% for chestnut and 10% for pollen. Comparing with the control pasta recipe (wheat flour and egg), the addition of chestnut flour (50%) or pollen powder (10%) increased stickiness, adhesiveness and the darkening of the final product (fresh or dried) but maintained the firmness of the pasta. The cooking of fresh or dried pasta enriched with both ingredients turned the pasta clearer and slightly stickier. On the other hand, the addition of chestnut flour and pollen powder in pasta formulation delivered a nutritionally balanced product with high fiber, vitamins and minerals. Overall, chestnut flour and powdered pollen represent promising ingredients for the development of functional fresh and dried pasta formulations.

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