Study on the friction and wear behavior of basalt fabric composites filled with graphite and nano-SiO2
In: Materials & Design, Band 31, Heft 3, S. 1403-1409
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In: Materials & Design, Band 31, Heft 3, S. 1403-1409
In: Materials & Design, Band 30, Heft 10, S. 4414-4420
In: Habitat international: a journal for the study of human settlements, Band 66, S. 49-56
In: Habitat international: a journal for the study of human settlements, Band 53, S. 369-378
In: Habitat international: a journal for the study of human settlements, Band 47, S. 279-284
In: FRL-D-23-01545
SSRN
In: Child abuse & neglect: the international journal ; official journal of the International Society for the Prevention of Child Abuse and Neglect, Band 145, S. 106403
ISSN: 1873-7757
In: Ecotoxicology and environmental safety: EES ; official journal of the International Society of Ecotoxicology and Environmental safety, Band 270, S. 115907
ISSN: 1090-2414
In: Ecotoxicology and environmental safety: EES ; official journal of the International Society of Ecotoxicology and Environmental safety, Band 187, S. 109790
ISSN: 1090-2414
In: JEMA-D-24-04731
SSRN
In: Computers and electronics in agriculture: COMPAG online ; an international journal, Band 211, S. 108032
In: Ecotoxicology and environmental safety: EES ; official journal of the International Society of Ecotoxicology and Environmental safety, Band 188, S. 109837
ISSN: 1090-2414
In: CyTA: journal of food, Band 14, Heft 4, S. 621-631
ISSN: 1947-6345
The effects of solid-state fermentation with Cordyceps militaris (L.) Fr. on the nutritional, physicochemical, and functional properties as well as angiotensin I converting enzyme (ACE) inhibitory activity of red bean (Phaseolus angularis [Willd.] W.F. Wight.) flour were determined. Fermentation increased the amount of small peptides but significantly decreased large peptides. Fermentation also increased proteins and essential amino acids (by 9.31 and 13.89%, respectively) and improved the in vitro protein digestibility (6.54%) of red beans. Moreover, fermentation increased the water holding capacity (from 2.36 to 2.59 mL/g), fat absorption capacity (from 84.65 to 114.55%), emulsion activity (from 10.96 to 52.77%), emulsion stability (from 5.43 to 53.82%), and foaming stability (from 11.95 to 20.68%). Fermented red bean flour achieved a lower least gelation concentration of 14% than that of the control (18%). In contrast to the non-fermented red bean, the fermented red bean showed ACE inhibitory activity, with IC(50) value of 0.63 mg protein/mL. Overall, fermentation improved the nutritional, physicochemical, and functional properties as well as the biological activity of red bean flour. Thus, fermented red bean flour may serve as a novel nutritional and functional ingredient for applications in food design.
BASE
In: CyTA: journal of food, Band 15, Heft 1, S. 155-163
ISSN: 1947-6345