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 droplets, which are oxidized in a subsequent heat treatment.

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

4 different aerobic conditions, and following heat treatment.

5 veratrol was significantly reduced following heat treatment.

6 ous alloys at room temperature without using heat treatment.

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

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

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

10 determine the presence of organic acid with heat treatment.

11 and higher protein nutritional quality than heat treatment.

12 able and resists unthreading after extensive heat treatment.

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

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

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

16 ing resulted in higher values than prolonged heat treatment.

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

18 disperse lanthanide oxide spheres via simple heat treatment.

19 /oxygen loss that concomitantly occur during heat treatment.

20 nd photoluminescence intensity increase with heat treatment.

21 ifferential scanning calorimetry after timed heat treatment.

22 ferromagnetic properties following a simple heat treatment.

23 were abolished by hyaluronidase digestion or heat treatment.

24 react with H2 without any need for ozone or heat treatment.

25 f the culture filtrates was attenuated after heat treatment.

26 erent protein types impact each other during heat treatment.

27 whereas the control samples formed gel upon heat treatment.

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

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

30 ce the stability of metallic glasses through heat treatment.

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

32 study alginate polymer was depolymerized by heat treatment.

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

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

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

36 S radical increased significantly during the heat-treatment.

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

38 mperature and time in mycotoxin stability in heat treatments.

39 ions were significantly reduced by different heat treatments.

40 ifications in the molecular structure during heat treatments.

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

42 atile compounds which can be extracted after heat treatments.

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

44 plants exposed to oxidative stress-promoting heat treatments.

45 s studies which tested methods against these heat treatments.

46 fatigue-resistant microstructures via simple heat treatments.

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

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

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

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

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

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

53 Heat treatment (37 degrees C) did not further reduce fus

54 fat) for 12 weeks and received a lower-body heat treatment (41 degrees C for 20 min) once per week.

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

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

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

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

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

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

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

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

63 Heat treatment (90 degrees C, 30min) of the oil body sus

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

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

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

67 Simple heat treatment after the initial propene adsorption doub

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

69 control mice that received either TBI alone heat treatment alone.

70 Heat treatment also causes hydrolysis reactions that lea

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

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

73 require external intervention in the form of heat treatment and applied pressure.

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

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

76 Heat treatment and depletion of Hsp90a are "common" risk

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

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

79 Heat treatment and overexpression of heat shock protein

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

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

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

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

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

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

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

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

88 50, 70, and 90 degrees C for 10 min) as pre-heating treatments and addition of PPO inhibitors (citri

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

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

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

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

93 Heat treatment applied to milk induces denaturation of w

94 ology and SFS increased with the increase of heat treatment applied to milk.

95 antially and significantly influenced by the heat treatment applied.

96 Heat treatments applied before extraction affected the p

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

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

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

100 072 HTPR) remained in the liquid state after heat treatment at 120 degrees C, whereas the control sam

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

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

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

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

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

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

107 After 3 h of heat treatment at 900 degrees C, 0.007% mass fraction H

108 %, while it was only 10.8% during isothermal heat treatment at the same medium temperature.

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

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

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

112 und C-reactive protein that was denatured by heat treatment before immobilization, confirming interac

113 Heat treatment blocked the development of experimental C

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

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

116 The dormancy effect could be eliminated by a heat treatment, but could not be completely overcome by

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

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

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

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

121 f this study is to determine whether in vivo heat treatment can prevent skeletal muscle insulin resis

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

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

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

125 s, formed in response to stresses induced by heat treatment, compromise their selectivity by creating

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

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

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

129 CR diet in which AGEs were elevated by brief heat treatment (CR-high).

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

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

132 Heat treatment did not adversely affect the oxidative st

133 Heat treatment did not affect true digestibility observe

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

135 Both heat treatments did not affect drastically the anthocyan

136 Furthermore it is demonstrated that heat treatment directly to higher temperatures without g

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

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

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

140 Mice that received both TBI and heat treatment exhibited a significant increase in the r

141 Heat treatment experiments were performed at 7 different

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

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

144 Consequently, these films require ozone or heat treatment for reactivity to occur, which is inconve

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

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

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

148 erted into semiconducting phases upon gentle heat treatment, generating inorganic nanocrystal solids.

149 tions in the frequency of freezing (0-100%); heat treatment greatly reduced (95% average) or complete

150 h its conformation upon light irradiation or heat treatment, has been introduced to the organic linke

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

152 Heat treatment (HT) effectively prevents insulin resista

153 so rendered the cell more sensitive to acid, heat treatment, hydrogen peroxide, and cadmium.

154 Heat treatment improved glucose tolerance, restored insu

155 Heat treatment improved the protein quality of genotype

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

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

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

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

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

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

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

163 d via hydrothermal processing and subsequent heat treatment in NH(3).

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

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

166 kaline denaturation in an arginine buffer or heat treatment in the presence of urea or N,N-dimethylfo

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

168 cages, which were opened and closed through heat treatments in air and inert gas at various temperat

169 ith standard nano-lithography techniques and heat treatments in excess of 1000 degrees C.

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

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

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

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

174 Data from L6 cells suggest that one bout of heat treatment increases mitochondrial oxygen consumptio

175 moist heat and that DPA release during moist-heat treatment is an all-or-nothing phenomenon; these fi

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

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

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

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

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

181 Hydrothermal heat treatment makes wheat flours suitable as thickener

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

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

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

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

186 rgenicity of tropomyosin compared with other heat treatments methods.

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

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

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

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

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

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

193 Heat treatment of calli suggested that 1-pyrroline might

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

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

196 Heat treatment of LPI dispersions resulted in poor emuls

197 commercial processing scenarios--such as the heat treatment of metals, or even controlling the 'head'

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

199 Heat treatment of rODNs disrupted G tetrads, the high m.

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

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

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

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

204 Appropriate heat treatment of this hybrid produces highly crystallin

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

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

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

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

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

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

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

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

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

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

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

216 s inhibited by antimycin A or inactivated by heat treatment or proteinase K digestion.

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

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

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

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

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

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

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

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

225 Heat treatment, particularly griddling and microwaving,

226 under three different treatment conditions: heat treatment, phenol treatment, and contamination with

227 The effect of cream heat treatment prior to butter manufacturing, fluctuatin

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

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

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

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

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

233 Heat treatment processes were able to extend the stabili

234 Our results indicate that heat treatment protects skeletal muscle from high-fat di

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

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

237 creased slightly with the high-fat diet, but heat treatment restored these activities.

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

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

240 Heat treatment resulted in decreased activation of Jun N

241 Heat treatment resulted in elevated expression of A3A an

242 Dry heat treatment resulted in enhanced dough stability.

243 Heat treatment resulted in significant deamidation but a

244 Our results show that heat treatment shifts the metabolic characteristics of r

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

246 Heat treatments significantly increased the water absorb

247 Sublethal heat treatment skews HCC cells toward EMT and transforms

248 Heat treatment stimulated the production of BrM componen

249 ck end labeling-positive parasites following heat treatment strongly support the notion that an apopt

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

251 ly, inactivation methods such as chemical or heat treatment successfully impair Brucella reproductive

252 mediate liposome lysis, regardless of pH or heat treatment, suggesting that these particles are not

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

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

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

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

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

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

259 e PAH concentrations in biochars produced at heat treatment temperatures (HTTs) of 400 and 500 degree

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

261 All heat treatments tended to increase the concentration of

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

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

264 d to either 3 or 6 Gy TBI followed by a mild heat treatment that temporarily raised core body tempera

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

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

267 After the RNA was destroyed by heat treatment, the mean HIV-1 RNA VL decreased by 79% i

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

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

275 licable to other 3DOM materials that require heat treatments to higher temperatures.

276 leads to highly crystalline materials while heat treatments to lower temperatures commonly used for

277 Postdeposition heat treatments trigger nanocrystal sintering at approxi

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 The approach involves the use of a two-step heat treatment, whereby the core formed at high temperat

291 the nitride phosphor grain during oxidative heating treatment, which results in the oxidation of Eu

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

295 We found that heat treatment with pinacolyl methylphosphonic acid (PMP

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 A single cell is first lysed by heat treatment without further purification.

300 A novel stepwise heat treatment yields significant improvement in crystal