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1 industries in terms of the species origin of gelatine.
2 tool for food authenticity issues concerning gelatine.
3 tect 5% porcine gelatine added to the bovine gelatine.
4 d-clarification was applied to PJ using only gelatine.
5 nsistent trend of preference towards porcine gelatine.
6 icant difference in activity towards porcine gelatine.
7 as lysine performed better than succinylated gelatine.
8 oaming stability (FS) than blue whiting bone gelatines.
9 d the functional properties of the extracted gelatines.
10                                              Gelatine 4% revealed devastated hepatic and intestinal m
11 he method used was able to detect 5% porcine gelatine added to the bovine gelatine.
12                      Lysine and succinylated gelatine, alone or in combination, significantly reduced
13 ioink and different bioink formulations with gelatine and alginate, without replicating several costl
14                                     However, gelatine and kieselsol significantly reduced ACN content
15 hot-clarification of both juices, bentonite, gelatine and kieselsol were used.
16 al enzymes with a preference towards porcine gelatine and their candidate genes were evaluated.
17 capsulated respectively into polyacrylamide/ gelatine and to 87%, 91%, 87% for laccase, MnP and LiP e
18 rtion ranging from 5% to 50% (v/v) to bovine gelatine and vice versa.
19 erns of 6 porcine type A and 6 bovine type B gelatines at molecular weight ranged from 50 to 220 kDa
20                                              Gelatine based gels with a 23% and 38% reduction in dens
21  were selected as prebiotic co-components of gelatine based matrices plasticised with glycerol and us
22 for differentiation between the two types of gelatine because the intervals between the Maillard reac
23                                  Barbel skin gelatine (BSG) contained 92.15% protein, 0.31% lipid and
24  a method to determine the species origin of gelatines by peptide mass spectrometry methods.
25 NTU), outperforming the commercial bentonite-gelatine combination (BGC) (5.45 NTU).
26            CA revealed that the two types of gelatine could be classified into two different groups.
27              Increasing the concentration of gelatine decreased the emulsifying activity index (EAI)
28                 In order to invent a porcine gelatine detection device using microbial resources, bac
29                                          The gelatine extraction efficiency was improved by an acid-s
30  recommended for hot-clarification of SJ and gelatine for cold-clarification of PJ.
31 characteristics and functional properties of gelatine from freshwater fish skin (Barbus callensis) we
32                                         Both gelatine (G) and egg albumin (EA) fining decreased the m
33 he abdominal and back regions was used, with gelatine gels of differing water content (67, 80, 88 and
34 yses showed that chemically pre-treated bone gelatines had higher imino acids (proline and hydroxypro
35                     It was observed that all gelatines had higher solubility at low pH with a maximum
36      This study evaluated the potential of a gelatine-hyaluronic acid hydrogel loaded with the angiog
37  an enzyme-substrate interaction for porcine gelatine identification.
38 raw gelatine were prepared by adding porcine gelatine in a proportion ranging from 5% to 50% (v/v) to
39 s of determining the species authenticity of gelatine in foods.
40  to differentiate between porcine and bovine gelatines in adulterated samples by utilising sodium dod
41 ptimised SPI, the Folin-Ciocalteu Index, the gelatine index, the content of total tannins and the sen
42                                              Gelatine is a component of a wide range of foods.
43  monomeric ACN content of BCJ, respectively, gelatine-kieselsol treatment and pasteurisation resulted
44 gelatinase assay on porcine, bovine and fish gelatine medium substrates.
45              Experimental results on a 1:500 gelatine model of the pyramid and the surrounding area h
46 subcutaneous tissue, and a type of ballistic gelatine, Perma-Gel(R), as a muscle mimic.
47                    In this paper, we analyse gelatine phantoms in the THz frequency range, with conti
48              These differences were used for gelatine powder identification, differentiation and qual
49 R analysis in soft beverages and powders for gelatine preparation.
50 and moulds, making it an ideal candidate for gelatine replacement.
51                                Mackerel bone gelatines showed lower foaming capacity (FC) and higher
52  The addition of ribose to bovine or porcine gelatine solutions followed by heating at 95 degrees C y
53 ibution of Ag NPs embedded in matrix-matched gelatine standards introduced via LA was compared with t
54 ated with collagen type I, poly-L-lysine and gelatine, was performed by seeding human dermal fibrobla
55                  Experimental samples of raw gelatine were prepared by adding porcine gelatine in a p
56                                              Gelatines were extracted from mackerel and blue whiting
57                                   Commercial gelatines were found to contain undeclared species.
58 tial to replace other gelling agents such as gelatine, which has been commonly used in foods, dietary
59 of enzymes in the pre-treatment process gave gelatines with significantly (p<0.05) higher EAI and ESI
60 depicted similar shear thinning behaviour to gelatine, within shear rates ranging from 25.8 to 129 (s
61                                              Gelatine zymography revealed different gelatinase activi