Relation between the behaviour of pectic substances and changes in firmness of horticultural products during heating

Relationships between textural changes a

Relationships between textural changes and the changes in linkages of pectic substances of sweet pepper during cooking processes, and the applicability of the models of interactions between pectin molecules

✍ C.Y Chang; L.R Lai; W.H Chang 📂 Article 📅 1995 🏛 Elsevier Science 🌐 English ⚖ 607 KB

Changes of pectic substances concentrati

Changes of pectic substances concentration in potatoes and French fries and the effect of these substances on the texture of the final product

✍ Tajner-Czopek, Agnieszka 📂 Article 📅 2003 🏛 John Wiley and Sons 🌐 English ⚖ 983 KB

## Abstract The texture of fried potato products depends on the building elements present in the cell walls, which play the structure‐forming function, as well as on physical and biochemical changes of those elements which take place in the potato tissue, when it is exposed to blanching or frying.

Developmental change in the relation bet

Developmental change in the relation between executive functions and symptoms of ADHD and co-occurring behaviour problems

✍ Karin C. Brocki; Gunilla Bohlin 📂 Article 📅 2006 🏛 John Wiley and Sons 🌐 English ⚖ 160 KB

In a sample of 92 children aged 6-13 years this study investigates the normal developmental change in the relation between executive functioning (EF) and the core behavioural symptoms associated with attention deficit hyperactivity disorder (ADHD) (hyperactivity/impulsivity and inattention) as well

The environmental temperature and physio

The environmental temperature and physiological polymorphism of populations—II: The relation of changes in the organismal heat resistance to its initial level during heat acclimation

✍ B.P. Ushakov; I.S. Amosova; I.S. Chernokozheva; I.N. Dregolskaya; I.M. Pashkova; 📂 Article 📅 1977 🏛 Elsevier Science 🌐 English ⚖ 516 KB

Heat induced fatigue and changes of the

Heat induced fatigue and changes of the EEG is not related to reduced perfusion of the brain during prolonged exercise in humans

✍ P. Rasmussen; H. Stie; L. Nybo; B. Nielsen 📂 Article 📅 2004 🏛 Elsevier Science 🌐 English ⚖ 212 KB

Thermal degradation of precursors and fo

Thermal degradation of precursors and formation of flavour compounds during heating of cereal products. Part II. The formation and changes of volatile flavour compounds in thermally treated malt extracts at different temperature and pH

✍ Przybylski, R. ;Kamiński, E. 📂 Article 📅 1983 🏛 John Wiley and Sons 🌐 English ⚖ 420 KB

Thermal degradation of precursors and formation of flavour compounds during heating of cereal products. Part II. The formation and changes of volatile flavour compounds in thermally treated malt extracts at different temperature and pH' R. PRZYBYLSKI and E. KAM~JSKI The effect of temperature and pH