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  • 1
    Electronic Resource
    Electronic Resource
    Structural study of one-phase microemulsions (1986)
    s.l. : American Chemical Society
    The @journal of physical chemistry 〈Washington, DC〉 90 (1986), S. 6668-6673 
    Details
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology , Physics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/j100283a015
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    Precooked Corn Flour for Venezuelan Arepa Preparation: Characterization of Particle Size Fractions (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Commercial precooked corn flour (used for Venezuelan arepa preparation) was sieved into fractions using a Ro-tap shaker. Particles 297 μm thick had the highest consistency. Particles 354 μm thick had the longest stability, their yellow color value (Hunter) was the smallest, and arepas made from them had the highest elasticity. Sedimented volumes were greater for particles 297 μm thick and coarser. Functional properties, evaluated by trained judges, were better for fractions with sizes between 297 and 420 μm. Regression analysis showed that particles between these sizes are the best suited for Venezuelan arepa preparation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb10561.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    PROTEIN QUALITY OF A WHOLE CORN/WHOLE SOYBEAN MIXTURE PROCESSED BY A SIMPLE EXTRUSION COOKER (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The present study was undertaken to determine the effects of extrusion with a Brady Extruder, on a 70:30 corn:soybean blend prepared with whole corn grain ground to a fine, intermediate and coarse particle size, and pre-treated with water and heat prior to extrusion. The results indicated that it is preferable to use the flour with intermediate or coarse particle size, and that the addition of water up to 17% and the application of heat prior to extrusion yields a product of greater specific volume, high-water retention and lower trypsin inhibitor activity. Some improvement was also observed on the protein quality of the product. The simple extruder may be useful equipment for community or small cooperative agro-industries.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02543.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Secondary structure prediction of the hemagglutinin-neuraminidase from a porcine rubulavirus (1998)
    Springer
    Archives of virology 143 (1998), S. 333-352 
    Details
    ISSN: 1432-8798
    Source: Springer Online Journal Archives 1860-2000
    Topics: Medicine
    Notes: Summary.  The Hemagglutinin-Neuraminidase (HN) from ‘La Piedad, Michoacan’ porcine rubulavirus (LPMV) interacts specifically with NeuAcα2,3 lactose residues on the target cell. In this work we report the secondary structure of this protein, determined with five different theoretical algorithms. Results indicate that the HN protein is organized in: an intracellular region (from amino acid 1 to 25); in a ß-strand transmembrane region (residue 26 to 47), typically hydrophobic, rigid and solvent inaccessible; and extracellular region (residue 48 to 576), which possesses hemagglutinating and neuraminidase activity. The secondary structure in this region is organized in a ß-loop-ß alternated with few ß-helices. Regions with structural and functional implications were determined by pattern search and multiple alignment of the HN from LPM with 12 rubulaviruses and paramyxoviruses HN sequences. The low diversity observed among the HN sequences evaluated indicates that in general the structural organization of the protein, and in particular its sugar binding domain, is closely related among both genera, thus suggesting that the sugar binding domain is well preserved through evolution.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s007050050290
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    Paper (German National Licenses)
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