ライフサイエンスコーパス: heat treatment

1 ando (that is, during the entire duration of heat treatment).

2 their enzymatic activity was inhibited upon heat treatment.

3 d sintering and followed by a peak aged (T6) heat treatment.

4 osition of ZnO particles on wood surface and heat treatment.

5 ce the stability of metallic glasses through heat treatment.

6 sues and up to 100-fold in the germline upon heat treatment.

7 n, establishing its apparent reusability via heat treatment.

8 study alginate polymer was depolymerized by heat treatment.

9 osilicate as a silica precursor, followed by heat treatment.

10 n the Kashkaval cheeses made using the lower heat treatment.

11 sor salt and graphene oxide and a subsequent heat treatment.

12 firmed BU patients received up to 8 weeks of heat treatment.

13 different aerobic conditions, and following heat treatment.

14 veratrol was significantly reduced following heat treatment.

15 ous alloys at room temperature without using heat treatment.

16 d an extensively employed indicator for milk heat treatment.

17 produced no needles at all in the drought + heat treatment.

18 firmed BU patients received up to 8 weeks of heat treatment.

19 ere identified, of which four were stable to heat treatment.

20 determine the presence of organic acid with heat treatment.

21 and higher protein nutritional quality than heat treatment.

22 able and resists unthreading after extensive heat treatment.

23 e influenced by food processing steps, e.g., heat treatment.

24 In contrast, astexin-2 unthreads upon heat treatment.

25 us formation in A2QK, but not in A2Wt, after heat treatment.

26 ing resulted in higher values than prolonged heat treatment.

27 dsorbs different amount of CO(2) after UV or heat treatment.

28 disperse lanthanide oxide spheres via simple heat treatment.

29 , with morphological changes consistent with heat treatment.

30 of heterocyclic aromatic amines (HAAs) after heat treatment.

31 rmed graphite C-encapsulated metal NPs after heat treatment.

32 in for the study of cross-links formed after heat treatment.

33 droplets, which are oxidized in a subsequent heat treatment.

34 /oxygen loss that concomitantly occur during heat treatment.

35 erent protein types impact each other during heat treatment.

36 whereas the control samples formed gel upon heat treatment.

37 S radical increased significantly during the heat-treatment.

38 fatigue-resistant microstructures via simple heat treatments.

39 hermal (95 degrees C, 5 min, 5-20 l/h water) heat treatments.

40 mperature and time in mycotoxin stability in heat treatments.

41 ions were significantly reduced by different heat treatments.

42 ifications in the molecular structure during heat treatments.

43 he content of most pigments decreased due to heat treatments.

44 atile compounds which can be extracted after heat treatments.

45 plants exposed to oxidative stress-promoting heat treatments.

46 rdness of the cell walls increased after all heat treatments.

47 s studies which tested methods against these heat treatments.

48 usly possible in the absence of post-process heat treatments.

49 0 um hatch spacing without, any post-process heat treatments.

50 repared through hot extrusion and subsequent heat treatments.

51 s gene expression under moderate and extreme heat treatments.

52 novel (microwave and ohmic) and conventional heat treatments.

53 , whose content increases under post-harvest heat treatments.

54 in ambient plots, but did not differ between heat treatments.

55 (COPs) and peroxides were formed during the heating treatment.

56 the main COP in most cases during the whole heating treatment.

57 ing the maximum values in both oils at 6h of heating treatment.

58 cant amounts of acrylamide during less harsh heat treatment (121 degrees C for 30min).

59 e culture supernatant of the J1 strain using heat treatment (15 min at 90 degrees C), 80% ammonium su

60 rol and three plant sterols during a 360 min heating treatment (180 degrees C).

61 Heat treatment (5min) inactivated all tested enzymes and

62 he present paper investigates the effects of heat treatment (60 and 80 degrees C during 20min) and re

63 orimetry and it was observed that a moderate heat treatment (60 degrees C, 10 min) enhanced BLG-LA co

64 The effect of heat treatment (70 degrees C or 90 degrees C for 30min)

65 processed at three different temperatures of heat treatment (72 degrees , 75 degrees and 78 degrees C

66 two clarified grape juices with and without heat treatments (75 degrees C, 1min) prior to fermentati

67 sunflower protein isolates were subjected to heat treatment (80 degrees C for 5 min, 15 min and 25 mi

68 r drying (65 and 80 degrees C) and isotheral heat treatment (80 degrees C) for 600s was found to be h

69 Finally, during the heat treatment (80-110 degrees C), results showed that h

70 sed (p < 0.05) due to the combined effect of heat treatment (90 degrees C/30 min) and the addition of

71 This study revealed that, for higher heat treatments (90 degrees C/15 s, 75 degrees C/15 min)

72 Within 6 months after completion of heat treatment 92.4% (49 of 53, 95% confidence interval

73 As compared to equivalent conventional heat treatments, a higher formation of furosine, as indi

74 A method of repeated EPD and heat treatment above melting point were employed to fabr

75 Simple heat treatment after the initial propene adsorption doub

76 ing to edible-soft stage within 4 days after heat treatment against 8 days in control.

77 Heat treatment also causes hydrolysis reactions that lea

78 ivity more rapidly than T3A or T3D following heat treatment, an effect abrogated by G198E.

79 suppressible by anticomplement antibodies or heat treatment and acted synergistically with exogenous

80 d has low in vitro digestibility, even after heat treatment and chemical attack.

81 of WPI was 90.0% and 68.7% during isothermal heat treatment and convective drying, respectively.

82 lations were observed between extents of the heat treatment and levels of residual coagulant activity

83 no acids and fatty acids were decreased with heat treatment and maximum retention was found with soak

84 aling behavior provides direct evidence that heat treatment and Pd additions reduce the distribution

85 The effects of heat treatment and storage conditions on the composition

86 Despite bioactive compound degradation upon heat treatment and storage, butia nectar remained rich i

87 The effect of heat treatment and the presence or absence of fish skin

88 such as pH variation, oxidation, hydration, heat treatment and, most importantly, exposure to daylig

89 We found the Tf1 promoter was activated by heat treatment and, remarkably, only genes that themselv

90 proteins from shrimp subjected to different heat treatments and the allergenicity of tropomyosin in

91 in was hydrolysed with trypsin after several heat treatments and using different enzyme concentration

92 50, 70, and 90 degrees C for 10 min) as pre-heating treatments and addition of PPO inhibitors (citri

93 e of the meal microstructure (resulting from heat treatment) and macrostructure (resulting from gelat

94 tewater valorization, minimal synthesis, low heat treatment, and potential use in agricultural applic

95 s were less likely to produce needles in the heat treatment, and produced no needles at all in the dr

96 ion steps (i.e., anaerobic digestion, sludge heat treatment, and sludge drying) yielded insights into

97 ed from micrometers down to 100 nm by simple heat treatment, and when injected intravenously into mic

98 e including its animal origin, the undergone heat treatment, and whether it was adulterated with milk

99 This study aims to investigate whether the heat treatment applied during the production of black on

100 Heat treatment applied to milk induces denaturation of w

101 antially and significantly influenced by the heat treatment applied.

102 Heat treatments applied before extraction affected the p

103 ) the monitoring of these markers during the heat treatments applied to the cheese medium, (iii) the

104 tering of samples according to the extent of heat-treatment applied during the baking of the biscuits

105 Dry and hydrothermal heat treatments are efficient for modifying the technolo

106 072 HTPR) remained in the liquid state after heat treatment at 120 degrees C, whereas the control sam

107 After heat treatment at 200 and 700 degrees C under vacuum, th

108 ology has changed obviously in the following heat treatment at 300 and 500 degrees C.

109 ine and retain ligand-binding activity after heat treatment at 60 degrees C for 4 h and 24 h, and at

110 dard vinification, we showed that a two-hour heat treatment at 70 degrees C induced a significant los

111 The effect of physical (heat treatment at 80 degrees C and 100 degrees C) and ch

112 Cow and camel milk proteins before and after heat treatment at 80 degrees C for 60min were identified

113 reserved at air water interface even after a heat treatment at 90 degrees C.

114 %, while it was only 10.8% during isothermal heat treatment at the same medium temperature.

115 lity, however, peaked out at the most severe heat treatments at 500 degrees C.

116 antioxidant activities were evaluated after heat-treatment at different concentrations through hemol

117 cted to investigate the impacts of microwave heating treatments at different powers (0, 180, 360, 540

118 Heat treatment (at 60-68 degrees C for 1-5min) was appli

119 After experiencing the optimized heat treatment, both the coercivity and remanent magneti

120 ins do not reduce their IgE reactivity after heat treatment but it is reduced by simulated gastric di

121 was delayed in heat, drought, and drought + heat treatments by 19-57 days, while secondary axis bran

122 ons of only two isothermal or non-isothermal heat treatments by numerically solving a pair of simulta

123 The impact of re-heating treatments by parents on fatty acid content of f

124 city of milk proteins to bind curcumin after heat treatment can be attributed to whey protein denatur

125 The influence of the heat treatment can range between legume species and chem

126 s cyclic re-heating, the so-called intrinsic heat treatment, can trigger nickel-aluminium precipitati

127 ic force microscopy evidenced that prolonged heat treatment caused hydrolysis of the attached polysac

128 These include harsh heat treatments, chemical modifications or biocatalysis.

129 ing protein conformation with pre-hydrolysis heat treatment, combined with careful enzyme selection,

130 of 1-cyano-2,3-epithiopropane under aqueous heat treatment conditions and compared our findings to t

131 This study suggests that appropriate heat treatment (cooking methods) can lead to induction o

132 This unexpected effect of heat treatment correlated with regression of genital war

133 ladium catalysts coupled with an appropriate heat treatment cycle switches off the sequential hydroge

134 tioxidative and antihypertensive activities, heat treatment decreased the thiols content but at the s

135 Heat treatment did not adversely affect the oxidative st

136 The mild-heat treatments did not affect ABTS and DPPH antioxidant

137 Both heat treatments did not affect drastically the anthocyan

138 While our results confirm that heat treatment does reduce the force needed for flake pr

139 emical elements, as well as with the type of heat treatment, dry, wet, conductive heating and using m

140 standing of the influence of atomization and heat treatment (during the dehydration step) on the mole

141 his research is to assess the differences of heat treatments effect (60, 70 and 90 degrees C for 5min

142 ioxidant properties of the garlic during the heat-treatment evolution.

143 Heat treatment experiments were performed at 7 different

144 The role played by heat treatment, food type and brand, storage conditions,

145 methods, which are not based on chemicals or heat treatment for modifying ingredient functionality an

146 tissue is most heat-stable, and the mildest heat treatment for PUFA preservation was oven-baking.

147 Ion irradiation is an alternative to heat treatment for transforming organic-inorganic thin f

148 The impact of cooking heat treatments (frying in olive oil, frying in sunflowe

149 After heat treatment, gallic acid and p-coumaric acid are the

150 s was reduced when subjected to 90 degrees C heat treatment, however, significant quantities of this

151 Heat treatment (HT) effectively prevents insulin resista

152 We examined whether heat treatment (HT) has beneficial effects on the exagge

153 he current study was performed to examine if heat treatment (HT) has beneficial effects on the exagge

154 in cooked meat, as well as its stability to heat treatment (HT), was evaluated.

155 strain limit epsilon(irr,0) as a function of heat-treatment (HT) temperature theta in Nb(3)Sn superco

156 Heat treatment, i.e., boiling or pasteurization, is the

157 Results demonstrated that a short heat-treatment improves the bioactivity of beta-carotene

158 usks, which had been activated previously by heat treatment in air at 400 degrees C to produce a high

159 in argon at 1050 degrees C (Ar) and a second heat treatment in ammonia at 950 degrees C (Ar + NH3).

160 and flours from sorghum grains subjected to heat treatment in an oven (HTF) from the hybrids BRS 305

161 soybean flour was obtained and subjected to heat treatment in an oven for 10, 15 and 20min at 100, 1

162 min D compounds in eggs and margarine during heat treatment in an oven for 40 min at normal cooking t

163 Catalysts were characterized after a first heat treatment in argon at 1050 degrees C (Ar) and a sec

164 lts of the study revealed that the extent of heat treatment in LWE samples could be determined with P

165 sites is only slightly larger after a second heat treatment in NH3.

166 films to the substrates was obtained through heat treatment in the presence of dithiol molecules.

167 le thermal oxidative crosslinking of PIMs by heat treatment in the presence of trace amounts of oxyge

168 egradation curves and predict those of other heat treatments in a pertinent temperature range.

169 hod showed a significant increase during the heat-treatment in all the cases.

170 bolites were investigated following UVB- and heat-treatment in the leaves of Solanum glaucophyllum De

171 In addition, heat treatment inactivated that activity but exposed an

172 As compared to control samples, heat treatment increased particle size, light absorbance

173 green peppers decreased as the intensity of heat treatment increased.

174 lation between physicochemical stability and heat treatment intensity.

175 Heat treatment is a commonly applied unit operation in t

176 Heat treatment is a green, environmentally friendly and

177 Enzyme-free heat treatment is more compatible with UPLC-MS/MS than f

178 cking in Ni-based superalloy, resulting from heat treatment, is known to cause disastrous failure, bu

179 ttering technique, combined with appropriate heat treatments, is potentially effective to develop new

180 cursor before heat treatment (ISB) and after heat treatment (ISA).

181 ed (HT), impregnated SiO(2) precursor before heat treatment (ISB) and after heat treatment (ISA).

182 Though folates are sensitive to heat treatments, leaching appears to be a major mechanis

183 Increasing the pH before heat treatment led to increases in casein dissociation a

184 Hydrothermal heat treatment makes wheat flours suitable as thickener

185 tion of emulsifying salts' composition under heat treatment may lead to a modification of their chela

186 These findings suggest that heat treatment may restore BrM integrity and barrier fun

187 opomyosin is very stable under the different heat treatment methods used in this study except for hig

188 tion, but not by any other means of physical/heat treatment methods.

189 rgenicity of tropomyosin compared with other heat treatments methods.

190 one (BCS), was assessed during an additional heat-treatment mimicking formulation.

191 hil responses to zymosan, we find that serum heat treatment modulates these responses in a differenti

192 During heat treatment, NCs fill up the voids between particles

193 Casein fractions were kept intact under a heat treatment of 80 degrees C during 60min of both came

194 and bovine whey proteins were affected by a heat treatment of 80 degrees C for 60min.

195 udy the diverging catalytic behaviours after heat treatment of Au/FeOx materials prepared via co-prec

196 Heat treatment of calli suggested that 1-pyrroline might

197 delivery, labeling, diagnostic sensing, and heat treatment of cancer cells has prompted investigatio

198 Hydroxymethylfurfural (HMF) is formed during heat treatment of carbohydrate-containing foods, especia

199 The presence of glucose during the heat treatment of milk proteins significantly increased

200 Oleuropein was not affected during heat treatment of milk, while during the milk fermentati

201 tometry to examine how temperature-dependent heat treatment of serum affects human neutrophil interac

202 Moreover, we show how, by fine-tuning the heat treatment of serum, one can selectively study chemo

203 otic set yogurt were made using non-standard heat treatment of sheep's milk at 60 degrees C/5min.

204 Acid or heat treatment of these two lesions leads to the product

205 obulin, gliadin and glutenin proteins during heat treatment of wheat dough and bread baking was exami

206 idase (PPO), were determined from isothermal heat treatments of enzyme extracts of the cephalothorax.

207 Heat-treatment of the sample up to 2800 degrees C result

208 We describe how various heat-treatments of beta-lactoglobulin change the digesti

209 hat structural modifications after different heat-treatments of beta-lactoglobulin increase in partic

210 The crystal structural variation upon heating treatment of these compounds was carried out usi

211 Results indicated that an intense heat treatment on biscuits increases the amount of MRP w

212 The effects of ZnO particles and heat treatment on mechanical properties and dimensional

213 The effects of composting and lime and heat treatment on metal speciation in the resulting bios

214 e of this study was to analyze the effect of heat treatment on the bioaccessibility of major (K, Ca,

215 ed to obtain information about the effect of heat treatment on the content of PLs in roasted coffee b

216 The influence of high-temperature heat treatment on the microstructure, chemical component

217 This work reports on theeffect of heat treatment on the protein conformational stabilityof

218 The effect of the heat treatment on their degradation by enzymatic and/or

219 to evaluate the effect of particle size and heat treatments on lutein and beta-carotene liberation f

220 A synergistic effect of oxidants and heat treatments on protein oxidation was noted.

221 The impact of heat treatments on the lipid composition in the fish tis

222 The production of the nanostructure requires heat treatments on the order of minutes and can be perfo

223 eze gelation with nonaqueous solvents and no heat treatment or reduction stage.

224 e allergenicity of shrimp proteins following heat treatment or simulated gastric digestion.

225 al nanoparticles can be tuned by either post heat treatment or surface modification of substrates.

226 Juices were treated by heat treatments or by high-intensity PEF (HIPEF) and sto

227 antioxidant activity was not affected by the heat treatments or storage at room temperature.

228 study was to compare the effect of different heat treatments (pan-frying, oven-baking, and grilling)

229 m of this study was to analyse the effect of heat treatment parameters on liquid whole egg (LWE) prot

230 owed loss of protein solubility depending on heat treatments parameters.

231 Heat treatment, particularly griddling and microwaving,

232 The results indicate that enzyme-free heat treatment prior to UPLC-MS/MS analysis gives better

233 Dry heat treatment process is commonly used to enhance the v

234 y adding copper through a solution and aging heat treatment process, exhibited good antibacterial pro

235 uced from a simple, cost effective and rapid heat treatment process.

236 nature of denaturation of WPI in isothermal heat treatment processes was measured at 65 and 80 degre

237 Heat treatment processes were able to extend the stabili

238 Our local heat-treatment recipe (rising temperature above 1.1T(g),

239 prone to cracking), or, after solutionizing heat treatment, recrystallization occurs, bringing forth

240 In addition, the results showed that heat treatment reduced creep behavior compared to that o

241 growing season, drought, heat, and drought + heat treatments reduced shoot and needle growth in pinon

242 We further report that heat treatment relieves microscale residual stresses, th

243 The 60 degrees C heat treatment resulted in a significant increase in TP,

244 te degradation of all phospholipids, whereas heat treatment resulted in a stable product containing t

245 Heat treatment resulted in elevated expression of A3A an

246 Dry heat treatment resulted in enhanced dough stability.

247 ned Buffer AVL and ethanol or Buffer AVL and heat treatments showed total viral inactivation in 100%

248 Heat treatments significantly increased the water absorb

249 Sublethal heat treatment skews HCC cells toward EMT and transforms

250 aking meat at 300 degrees C, the most severe heat treatment studied, resulted in the formation of car

251 envision that a nanomaterial enhanced water heating treatment system could obviate the need to use f

252 ive to the synthesis conditions, such as the heat treatment temperature, type of lithium salt, and ph

253 n be controlled by adjusting the PO2 and the heat treatment temperature.

254 as the type of template, type of precursor, heat-treatment temperature, confinement within a small s

255 ass, under oxygen-limited conditions along a heat-treatment-temperature gradient (HTT; 200-650 degree

256 f wood chars made anaerobically at different heat treatment temperatures (HTT) from 300 to 700 degree

257 that chars produced at intermediate to high heat treatment temperatures (HTTs) (400-700 degrees C) s

258 ed biochars (ANIBs) obtained at low and high heating treatment temperatures (300 and 450 degrees C) a

259 All heat treatments tended to increase the concentration of

260 Pentasaccharides were more stable to heat treatment than were trisaccharides under all of the

261 diated mats was obtained by post-irradiation heat treatment that removes majority of the defects with

262 cturing infant milk formulas (IMFs) involves heat treatments that can lead to whey protein denaturati

263 aled that for the longer duration (25 min of heat treatment), the adsorbed water could promote a high

264 By heat treatment, the extraction yields of naringin, tange

265 he force propagation magnitude is altered by heat treatment, the flakes were not.

266 After T6 heat treatment, the grains, with an average size of 18.5

267 After heat treatment, the micron-scale intermetallic phases we

268 properties of bran were not affected by the heat treatment, the rate at which the heat treated bran

269 During heat-treatment, the oxygen and heteroatom-rich organics

270 Upon mild heating treatment, the piezochromic response could be re

271 sed the colour L( *) values while, after the heat treatment, there were higher thiobarbituric acid-re

272 erichia coli culture) and can be purified by heat treatment; they can operate up to 75 degrees C (whe

273 of the nanoparticles are renewed during the heat treatment through reduction.

274 rved in natural antioxidants, as affected by heat treatment time.

275 through printing and subjecting the paper to heat treatment to allow wax penetration.

276 processes during particle formation and the heat treatment to chemically transform particles into an

277 ge factor activity that can be applied after heat treatment to further assess receptor thermostabilit

278 cation of kinetic equations to the different heat treatments used in dairy processing indicates that

279 s in 49 sorghum genotypes and the effects of heat treatment using dry and wet heat on the grain and f

280 etermine the influence of postharvest vapour heat treatment (VHT) on qualitative and quantitative mea

281 ng a combination of enzymatic hydrolysis and heat treatment was designed to produce modified hen's eg

282 As the duration of heat treatment was increased, there was a decrease in th

283 Heat treatment was well tolerated; adverse effects were

284 We observed that this heating treatment was much more effective than chemical

285 le fractions of avocado oil, under a drastic heating treatment, was studied and compared to that of o

286 Via heat treatment, we were able to artificially induce adul

287 Effects of heat treatment were observed in the BRS 309 genotype.

288 Buffer AVL plus ethanol and Buffer AVL plus heat treatments were also shown not to affect the extrac

289 Upon formulation, heat treatments were applied to achieve 3-14 decimal red

290 iscosity and whiteness index decreased after heat treatment, whereas the zeta-potential remained unch

291 on after aerosolization, lyophilization, and heat treatment, which enables aerosol-mediated delivery

292 hat is generated from food components during heat treatment, while it is absent in raw foodstuffs.

293 The 3-ADON decreased during the heat treatment; while DOM-1 increased after the heating

294 ithout the need for any kind of post-process heat treatments will be revealed.

295 ogurt by using a non-standard temperature of heat treatment with a shelf life of 21days.

296 om a microbiological point of view, the Mild heat treatment with storage at 7 degrees C is the ideal

297 clarification through sulphitation, that is, heat treatment with sulfur dioxide.

298 tly as the TiO2-CuO composite after a facile heat treatment without additional chemicals and subseque

299 Heat treatment without enzyme addition also significantl

300 A novel stepwise heat treatment yields significant improvement in crystal