ライフサイエンスコーパス: paste

1 or a melting step (salami sausage and liver paste).

2 ethod for purifying the proteins from tomato paste.

3 nolic compounds in table olives and in olive paste.

4 1% methanol (2mM NaF) during 40min for olive paste.

5 able reference material in the form of a wet paste.

6 de dish prepared by deep frying thick cowpea paste.

7 % of the silver initially spiked to the meat paste.

8 echanical performance of the hardened cement paste.

9 tents were found in sufu, tamari and soybean paste.

10 analysed with the contribution of conductive paste.

11 oss of organic acids was lower in cold break pastes.

12 or antenna array embedded in enhanced cement pastes.

13 sed to approximately 70% for the 7day stored pastes.

14 inexpensive, nontoxic solar cell contacting pastes.

15 tifolium (L.) Schott are usually consumed as pastes.

16 metal ions decreased viscosity of OS starch pastes.

17 then irradiated at 0, 30, and 60 kGy before pasting.

18 ed products (peeled, cherry and concentrated paste), 16 samples belonging to six commercial brands, r

19 t degradation The highly concentrated nHA-HC paste (48% HA content) formed oversized particle agglome

20 cifically, the authors mistakenly copied and pasted a formula for background correction instead of th

21 uring procedures, 82.8% reported cutting and pasting a previous author's patient history information

22 for a rapid cooling treatment (CT) of olive paste after crushing.

23 asting temperature and viscosity of produced pastes, all decreased along with the increasing degree o

24 nts, such as those generated by various copy-paste and cut-paste mechanisms.

25 the bacterial assemblages present in meerkat paste and documented relationships between these assembl

26 0.07%, of total fatty acids in natto, shrimp paste and fish sauce, respectively.

27 the physicochemical properties of the olive paste and oil.

28 ved, dried mucilage-rich jute leaves, tomato paste and olive oil, followed by a cooking treatment (15

29 to the oil vs. combined malaxation of olives paste and spices) on chemical and sensory quality of fla

30 ctive inks, extrusion of insulating silicone pastes and in situ activation of electrode surfaces via

31 Results show that PEI for tomato pastes and purees varies from 1200 to 9700 kJ/kg over th

32 eved by manipulating the rheology of ceramic pastes and the shear forces they experience during print

33 l evaluated the sensory attributes of marama pastes and water extracts.

34 Pasting and dough rheological properties were measured u

35 ity, morphology, swelling power, solubility, pasting and gelatinization characteristics were evaluate

36 Dry ground flour attained the lowest pasting and gelatinization temperature as shown by the t

37 Pasting and gelatinization temperature was found in the

38 In this study, pasting and gelling behaviors of flours were investigate

39 physical, chemical, morphological, thermal, pasting and gelling properties of native and modified st

40 rties of the studied flours influenced their pasting and gelling properties to certain levels under t

41 on the molecular, physicochemical, thermal, pasting and morphological properties of starch are descr

42 cause of its gelatinization properties (high pasting and peak temperatures; low maximum viscosity), t

43 same consistency of the dough samples, their pasting and rheological properties depended on the amoun

44 Germination resulted to changes in pasting and thermal characteristics of rice flours.

45 ented cultivars in terms of physicochemical, pasting and thermal characteristics.

46 in protein content and reduction in several pasting and thermal parameters as measured by rapid visc

47 variety, MR263, specifically related to the pasting and thermal profiles.

48 rface hydrophobicity, protein gel formation, pasting and thermal properties.

49 a 500 um aperture screen had the most stable pasting and thermal properties.

50 nting starch hydration and dispersion during pasting and thus reduced viscosity.

51 food samples, including chili powder, tomato paste, and ketchup sauce.

52 were predicted to be feasible for creating a paste, and these were prepared in the laboratory.

53 Chemical composition, thermal, pasting, and moisture adsorption properties of flours fr

54 We designed a novel cut and paste approach for removal and replacement of cMyBP-C N'

55 For the freshly cooked starch pastes, approximately 88% starch hydrolysis was observed

56 identifies the metal components used in the paste are key contributors to the impacts of the upstrea

57 Tomato juice and paste are special type of dispersions, composed of suspe

58 icate that Thai traditional fermented shrimp pastes are potential sources of bioactive peptides posse

59 During its pasting, AYB exhibited a low peak of viscosity in accord

60 RUTF (SMS-RUTF) with that of standard peanut paste-based RUTF (P-RUTF).

61 the opportunity to cool the olives or olive paste before processing to obtain high quality EVOO.

62 Strong swelling and pasting behaviour and lower gelatinisation temperature w

63 ng mainly fresh chilies and fermented shrimp paste (belacan) which attributed to strong pungent fishy

64 mechanism changed from inversion to copy-and-paste between HML/HMR and MAT.

65 ds are held together in thixotropic granular paste by capillary attraction induced by the liquid prec

66 The inclusion of huitlacoche paste can be achieved with a maximal addition of 9% in N

67 ndotransglycosylases), enzymes that 'cut and paste' certain structural polysaccharide molecules and t

68 t of esterification degree on resistance and pasting characteristics of the produced preparations.

69 amic size distribution, intrinsic viscosity, pasting characteristics of the tested starches, and past

70 The pasting characteristics showed that peak and final visco

71 cteristics, dough rheological properties and pasting characteristics.

72 Freshly cooked starch pastes had a paste clarity of 71%, which decreased to 35.4% whereas s

73 e on refrigerated storage percent decline in paste clarity of modified rice starches was stable as co

74 plasma jet could increase the solubility and paste clarity of starch sample.

75 The objective of our study was to evaluate paste clarity, retrogradation (syneresis %), thermal cha

76 starch ingredients of low viscosity and high paste clarity.

77 ples were prepared by physical mixture (PM), paste complex (PA) and freeze-drying complex (FD) and th

78 A scenario analysis of the CNT paste composition identifies the metal components used i

79 nd lipid precursors) under aqueous (solution/paste) conditions, without the need for a condensing age

80 Two Chinese fermented soybean pastes contained significant amount of MK-6 (5-36 ug/100

81 reatic (PNLIPD) lipases were added to a meal paste containing dietary triglycerides, at a range of pH

82 the very tight and closed microstructure of pastes containing Colocasia spp. flour led them to bette

83 horus hydrolase (OPH) enzyme-modified carbon paste (CP) microneedle electrodes for square wave voltam

84 The sensor built on carbon paste (CP) modified with silver nanoparticles (AgNPs).

85 Chili shrimp paste (CSP) is an exotic traditional Southeast Asian con

86 Deep-fat frying of the cowpea pastes decreased their TPC, radical scavenging capacitie

87 ccomplished via application of novel etchant pastes developed with beta-tricalcium phosphate and mono

88 ay fundamentally distinct from other cut-and-paste DNA transposases.

89 ertebrates, can induce stereotypical cut-and-paste DNA transposition in human cells.

90 Cut-and-paste DNA transposons of the mariner/Tc1 family are usef

91 (SiSG) immobilisation of AChE on the carbon paste electrode (CPE) and used as working electrode.

92 nanoparticles were incorporated with carbon paste electrode (CPE) in order to construct a fluoxetine

93 In this paper, using a carbon paste electrode (CPE) modified with 1-ethyl-3-methylimid

94 Nano-TiO2 with a carbon paste electrode (CPE) were used for the sensor construct

95 d two aptasensors based on a modified carbon paste electrode (CPE) with oleic acid (OA), and a magnet

96 current response compared to the bare carbon paste electrode (CPE).

97 articles/multi-walled carbon nanotube/carbon paste electrode (GNPs /MWCPE) by one-step electrodeposit

98 ) were used for the modification of graphite paste electrode (GPE) for simultaneous voltammetric dete

99 on Hydroxyapatite-ZnO-Pd NPs modified carbon paste electrode (HAP- ZnO-Pd NPs/CPE) for simultaneous d

100 h oleic acid (OA), and a magnetic bar carbon paste electrode (MBCPE) with Fe3O4 magnetic nanoparticle

101 l magneto multiwalled carbon nanotube/carbon paste electrode (MMW/CPE) for the determination of mefen

102 The silver nanoparticles modified carbon paste electrode (SNMCPE) displayed high electrocatalytic

103 A carbon-paste electrode chemically modified with multiwalled car

104 ented with telemeters equipped with a carbon paste electrode for continuous measurement of renal cort

105 ized and applied as additive within a carbon paste electrode for the cyclic voltammetric determinatio

106 henyl)-3,5-dinitrobenzamide-FePt/CNTs carbon paste electrode for the electrocatalytic determination o

107 Lastly, the carbon paste electrode improved with poly(ethylene glycol) was

108 voltammetric methods at a surface of carbon paste electrode modified by a ZnO/CNTs nanocomposite and

109 ctrochemical DNA biosensor based on a carbon paste electrode modified with ds-DNA/poly(L-cysteine)/Fe

110 Modified carbon paste electrode provides better determination due to bet

111 In this study, a novel carbon paste electrode that is sensitive to glucose was prepare

112 paper describes the improvement of a carbon paste electrode through its modification with poly(ethyl

113 azolium hexafluoro phosphate-modified carbon paste electrode was developed for the simultaneously det

114 sing cyclic voltammetry, while glassy carbon paste electrode was selected for analytical purposes.

115 acting as lipophilic binder of glassy carbon paste electrode, with subsequent electrochemical detecti

116 y means of cyclic voltammetry using a carbon paste electrode.

117 oxide nanoparticles (ZnONPs) modified carbon paste electrode.

118 freely moving, awake rats, implanted carbon paste electrodes (CPEs) were used to monitor low-frequen

119 ro-electrodes and chemically modified carbon paste electrodes in stripping analysis of inorganic merc

120 detect anticancer drugs by modifying carbon paste electrodes with glutathione-s-transferase (GST) en

121 We demonstrate that low temperature metal pastes, electroless plating and atomic layer deposition

122 Particularly for a cement paste enhanced with micro-sized iron (III) oxide particl

123 ; proteins delayed starch gelatinization and pasting, especially in sorghum flours, and high levels o

124 here was an increase in the viscosity of the pastes, except for the peak viscosity, which was strongl

125 emplates, and their application as a cut-and-paste exclusive and flexible electrochemical transducer.

126 ction with 1.25% NaOCl and triple antibiotic paste, ferret dental pulp stem cells, encapsulated in a

127 ally measured adsorbed amount at the initial paste flow of 26 +/- 0.5 cm.

128 It can be concluded that the pasting, flow and thermal properties of maize starch can

129 time and washing with aqueous ethanol on the pasting, flow, thermal and molecular properties of maize

130 The developed biodegradable PLGA/PEG paste formulation augments high-density bone development

131 FluxFix is compatible with direct copy and paste from spreadsheet applications including Excel (Mic

132 oligosaccharide content, crystalline order, pasting, gel hydration, and colour properties of native

133 water soluble index, enzyme susceptibility, pasting, gel texture, and thermal properties of the flou

134 ce-obeying materials: cohesive media such as pastes, gels and muds.

135 ado pulp is exploited principally as oil and paste, generating a huge quantity of peel and seed as by

136 Freshly cooked starch pastes had a paste clarity of 71%, which decreased to 35

137 The high viscosity of the nanotube/elastomer paste has been exploited for the fabrication.

138 Huitlacoche paste in concentrations of 3, 6, 9, 12, 15, and 18% was

139 duced swelling and breakdown properties when pasted in the presence of WPC and SMP.

140 lecting that characterizing the cementitious pastes in modern and Roman concrete.

141 In this paper, starch pastes in the form of solutions and gels were investigat

142 ort the first structural study of a copy-out/paste-in transposase and demonstrate its ability to cata

143 Copy-out/paste-in transposition is a major bacterial DNA mobility

144 omplete sorption isotherm of hydrated cement paste (including the capillary range), 2) pore size dist

145 Yield stress of peanut pastes increased as the color darkened, indicating sprea

146 The hydrolysis (%) of refrigerated pastes increased to 86% and 92% after one and two cycles

147 Retrotransposons are "copy-and-paste" insertional mutagens that substantially contribut

148 Text from each article was pasted into Microsoft Word and analyzed using the softwa

149 ated, and the digestibility of the resulting pastes investigated.

150 t types of Thai traditional fermented shrimp pastes, Kapi Ta Dam (Kp-B6) and Kapi Ta Deang (Kp-R6).

151 'Copy-and-paste' long-terminal-repeat (LTR) retrotransposons have

152 e reduction in the IgE binding properties of pastes made from treated cashew and pistachio nuts.

153 scribe the transposition dynamics of cut-and-paste mariner elements during experimental (short- and l

154 During cut-and-paste mariner/Tc1 transposition, transposon DNA is cut p

155 idase (GOx) was incorporated into the carbon paste matrix and was utilized for the sensing of glucose

156 oelements that invade DNA through a copy-and-paste mechanism known as retrotransposition.

157 hose generated by various copy-paste and cut-paste mechanisms.

158 that of TTO encapsulated in the conventional paste method (95.56mg TTO/g beta-CD), suggesting an effe

159 A carbone paste method with voltammetry was used in the fabricatio

160 effective, benchtop, and large-area "cut-and-paste" method.

161 In the resulting pastes, micrographs revealed that starch gelatinization

162 aterials to date including calcium hydroxide paste, mineral trioxide aggregate, and glass ionomer res

163 ements (TEs) that amplify through a copy-and-paste mode via RNA intermediates.

164 Starch pastes obtained were used to determine rheological prope

165 Paste of new recombinant (r)C0C7 domains is achieved by

166 The low viscous paste of resultant flours seems to be related to protein

167 s study was to compare three bone substitute pastes of different HA content and particle size with au

168 Pasting of gamma irradiated HAMS resulted in the formati

169 pure' versus 'mixed' anal-gland secretions ('paste') of adult meerkats (Suricata suricatta) living in

170 ined the effect of deep-fat frying of cowpea paste on its total phenolic content (TPC), phenolic comp

171 sitions (40% and 90% SUVmax thresholds) were pasted on the initial scan and compared.

172 eactive wetting and solidification of solder pastes on Cu-plated printed circuit boards has been stud

173 , the S21 curve was improved over the cement paste only sample by as much as 10 dB.

174 Results show that compared to cement paste only sample, cement paste with micro-sized iron-ba

175 ce Pb(II) in canned tuna fish, canned tomato paste, parsley, milk and well-water samples with satisfa

176 mpounds and bacterial assemblages in meerkat paste, particularly in males.

177 Paste peak viscosity and breakdown viscosity showed posi

178 tion, lower retrogradation degree, and lower pasting peak and setback viscosities than had the counte

179 ermented food samples, including thai shrimp paste, pickled vegetables, soy sauce and fish sauce, wit

180 tro-catalytic oxidation of glucose on carbon paste platform.

181 hile relative crystallinity might change the pasting point.

182 The influence of olive paste preparation conditions on the standard quality par

183 f electrode components mixing, before carbon paste preparation, was demonstrated to be influential fa

184 Viscosity of the paste produced from ADA-R-preparation in a wide range of

185 ndard, ready-to-use, therapeutic lipid-based paste produced in India; complicated cases were treated

186 ects of hot and cold break industrial tomato paste production steps on phenolic compounds, carotenoid

187 erformed: thermo-gravimetric analysis (TGA), pasting profile analysis using water and a solution of 5

188 of fibers produced a decrease in the starch pasting profile and inulin showed the highest reduction

189 Pasting profile and textural analysis of rice starch and

190 e samples showed very low viscosity and flat pasting profile consequence of the enzyme hydrolytic act

191 mo-gravimetric profile were explained by the pasting profile of composites and the ultrastructure of

192 Changes in the pasting profiles of heat-moisture treated starches were

193 also had better water solubility and starch pasting profiles than LD lines.

194 tion temperature as shown by the thermal and pasting profiles.

195 Te reduced pasting properties and hardness of resistant starch III

196 ha-amylase, can directly influence hot flour pasting properties and its susceptibility to alpha-amyla

197 HMT has markedly modified the pasting properties and resulted in the highest SDS conte

198 n of the bean powders and thus changed their pasting properties and solvent-retention capacities.

199 nthalpy changes (DeltaH) of WPF and RPF, and pasting properties and starch digestibility of RPF.

200 , besides the microstructure, crystallinity, pasting properties and starch hydrolysis of the flours.

201 first investigation of the physical traits, pasting properties and volatile compounds of Cambodian r

202 ontributed to the differences in thermal and pasting properties as well as starch digestibility of th

203 tments, significant (p < 0.05) reductions in pasting properties including peak viscosity, final visco

204 Pasting properties increased and thermal properties show

205 Significant decrease in pasting properties like peak (963.0-147.7 cP), setback (

206 orphological, physical-chemical, thermal and pasting properties of barley starch.

207 cts of stearic acid and gamma irradiation on pasting properties of high amylose maize starch (HAMS) w

208 dual modifications significantly altered the pasting properties of potato starch except for HHP.

209 educed the TPC, DPPH scavenging activity and pasting properties of snacks while, reducing power and i

210 There was no significant difference on the pasting properties of starch with stearic acid alone and

211 , morphological, crystallinity, thermal, and pasting properties of starches isolated from rice grains

212 Chemical and pasting properties of the flours were determined.

213 Pasting properties of the formulations were significantl

214 , mycotoxins levels, phenolic acids content, pasting properties of whole flour, as well as functional

215 Overall, the pasting properties of WPF were considerably lower than t

216 ter retention and oil binding capacities and pasting properties significantly (p < 0.05) correlated w

217 ties of pulse flours changed slightly, while pasting properties varied among pulses.

218 Water adsorption index (WAI) and pasting properties were increased, while water solubilit

219 d dual retrogradation (DR) on functional and pasting properties, digestibility of starch components o

220 stallinity, water solubility and absorption, pasting properties, reconstitution test, proximate compo

221 EP and amylose additions negatively affected pasting properties, slightly affected resistant starch c

222 fect of yoghurt and curd cheese additions on pasting properties, starch digestibility and estimated g

223 Correlations were found between pasting properties, starch digestibility and glycemic in

224 diffractograms, thermal, morphological, and pasting properties, swelling power and solubility of sta

225 8 and 12% levels on the nutritional values, pasting properties, thermal characteristics, microstruct

226 different pH values and their effects on the pasting property of waxy maize starch cross-linked by 0.

227 The tomato-paste purified TCMPs retained the resistance to gastroin

228 tural, morphological, chemical, vibrational, pasting, rheological, and thermal characteristics.

229 P) on oat starch characteristics in terms of pasting, rheological, freeze-thaw and swelling behaviour

230 tion of polyphenols in table olive and olive paste samples.

231 NIC using the new Nano-TiO2 Modified Carbon Paste sensor (NTMCP) was detected using diffrential puls

232 lication of disposable screen printed carbon paste sensors for the analysis of the main white wine ox

233 nanoporous materials such as hydrated cement paste, shale, coal, and some other rocks and soils have

234 reatment (2 kV/cm; 11.25 kJ/kg) to the olive paste significantly increased the extraction yield by 13

235 act is used to improve the redness in tomato pastes, soups, sauces, desserts, jams, jellies, sweets a

236 s find different porosity of C-S-H in cement paste specimens prepared at varied water-to-cement (w/c)

237 For the recombinant gp120, this "copy-paste" spectral pattern of glycopeptides facilitated ide

238 ALLME was considered in walnut, rice, tomato paste, spinach, orange juice, black tea, and water sampl

239 at starch with milk components increased hot paste stability and reduced peak viscosity using the RVA

240 Maximum Paste stability was depicted by these cultivars.

241 The properties including swelling, pasting, steady shear and dynamic oscillation rheology,

242 consequences of its beta-decay on the cement paste structure.

243 The nHA-LC (38% HA content) paste supported bone formation with a high defect bridgi

244 characteristics of the tested starches, and pastes surface tension were determined.

245 P) and evaluated its effects on the thermal, pasting, swelling power, solubility, morphology, and cry

246 Succinylation also reduced solubility, pasting temperature (PT) and gel hardness of starch gels

247 eparations of retrograded starch, as well as pasting temperature and viscosity of produced pastes, al

248 However, roasting led to increase in pasting temperature from 78.53 to 95.23 degrees C.

249 ed significantly (p < 0.05) lower values for pasting temperature in dried pasta.

250 Cooking time and pasting temperature of pasta was increased with higher a

251 sis showed that apparent amylose content and pasting temperature were strong predictors of RS within

252 ad a significant, negative relationship with pasting temperature while average particle size distribu

253 The pasting temperature, enthalpy and other gelatinisation t

254 nnins significantly increased crystallinity, pasting temperature, peak viscosity, and slow digesting

255 y, breakdown and setback, and an increase in pasting temperature.

256 When the heating temperature increased, pasting temperatures and peak viscosities of most waxy a

257 ity, gelatinization transition temperatures, pasting temperatures, peak viscosity, extent of acid hyd

258 ication caused a decrease in the thermal and pasting temperatures.

259 age, morphology, particle size distribution, pasting, thermal property, and aromatic profiles of YP f

260 In sum, minor changes in pasting, thermal, crystallinity, and morphological prope

261 cturing cost, and the glass frit used in the paste to enable contact formation contains Pb.

262 te the effect of the addition of huitlacoche paste to nixtamalized blue-corn flours (NBCF) on the phy

263 on by addition of aliquots of oil from whole paste to the most valuable oil from stoned olives.

264 0% filler volume mixing ratio) and liquid-to-paste transition for better surface application.

265 led reaction pathway of a eukaryotic cut-and-paste transposase and illuminate some of the earliest st

266 tibodies are then used to tether the cut-and-paste transposase Tn5.

267 In contrast, cut-and-paste transposases cleave two DNA strands of opposite po

268 stic principles of the final step in cut-and-paste transposition and the molecular and structural log

269 ent sequences, and the most abundant cut-and-paste transposons are from the hAT superfamily.

270 ipates depended on both the concentration of paste used to produce retrograded starch and the degree

271 etermine the effects of the concentration of paste used to produce retrograded starch, and esterifica

272 Pasting viscosities (165.9-307.5 RVU) decreased and did

273 e dietary fibre (DF) content and reduced the pasting viscosities and starch gelatinisation enthalpy v

274 WPF exhibited markedly increased pasting viscosities at 120 and 140 degrees C compared wi

275 e significantly increased the characteristic pasting viscosities compared to starch+/-2-hexanone; sug

276 were grouped into four classes according to paste viscosity and gelatinization temperature based on

277 CWS starch had higher water absorption, cold paste viscosity and textural parameters than PG starch a

278 t, with alpha-amylase in order to reduce the paste viscosity of the residue, increased the extractabi

279 Stearic acid increased the paste viscosity of un-irradiated HAMS from 420 mPas to 5

280 n a progressive decrease in paste viscosity; paste viscosity then increased as the glycerol concentra

281 S content was not different between the four paste viscosity-gelatinization temperature classes.

282 to 5% resulted in a progressive decrease in paste viscosity; paste viscosity then increased as the g

283 Gamma irradiation (30 and 6 0kGy) reduced pasting viscosity of HAMS.

284 micronisation time significantly reduced the pasting viscosity of the flours.

285 Dehulling reduced the pasting viscosity suggesting higher effect of micronisat

286 wheat flour showed that black tea increased pasting viscosity, consistency index of flow curves, and

287 After drying and disintegration, the paste was acetylated and crosslinked using various doses

288 Starch paste was prepared from native potato starch (1, 4, 10,

289 Paste was prepared from native potato starch, and afterw

290 live oils (EVOO) from whole and stoned olive pastes was carried out by using Fourier transform infrar

291 ermore, the antioxidant capacities of tomato pastes were assessed via the DPPH and ABTS methods.

292 d break tomato pastes while hot break tomato pastes were characterized by flavanols and flavanones.

293 nular cold-water-swelling (GCWS) corn starch pastes were determined in the presence of NaCl and CaCl2

294 (HMF) and other quality parameters of tomato pastes were investigated in this study.

295 n, then dehulled to separate cotyledons, and pastes were prepared from these.

296 oromechanics framework was applied to cement paste, which is the most common building material, exper

297 enolic acids characterized cold break tomato pastes while hot break tomato pastes were characterized

298 Specifically, enhancing a cement paste with iron-based magnetic particles improves the ba

299 compared to cement paste only sample, cement paste with micro-sized iron-based magnetic particles had

300 ptimal electrical performance and to develop pastes with alternative, abundant and non-toxic material