Jove
Visualize
联系我们
JoVE
x logofacebook logolinkedin logoyoutube logo
关于 JoVE
概览领导团队博客JoVE 帮助中心
作者
出版流程编辑委员会范围与政策同行评审常见问题投稿
图书馆员
用户评价订阅访问资源图书馆顾问委员会常见问题
研究
JoVE JournalMethods CollectionsJoVE Encyclopedia of Experiments存档
教育
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab Manual教师资源中心教师网站
使用条款与条件
隐私政策
政策

相关概念视频

Plasticizers01:31

Plasticizers

75
Water-reducers, or plasticizers, are chemical admixtures used in concrete to improve strength and workability. These additives reduce the water-cement ratio without compromising workability, lower the cement content while maintaining the same workability, or increase workability to assist concrete placement in inaccessible areas.
Plasticizers function by using surface-active agents to create repulsive electrostatic forces between cement particles. This dispersion enhances the concrete's...
75
Sugars as Energy Storage Molecules01:10

Sugars as Energy Storage Molecules

8.5K
Sugar (a simple carbohydrate) metabolism (chemical reactions) is a classic example of the many cellular processes that use and produce energy. Living things consume sugar as a major energy source because sugar molecules have considerable energy stored within their bonds. Consumed carbohydrates have their origins in photosynthesizing organisms like plants. During photosynthesis, plants use the energy of sunlight to convert carbon dioxide gas into sugar molecules, like glucose. Because this...
8.5K
Esters to Carboxylic Acids: Saponification01:25

Esters to Carboxylic Acids: Saponification

4.4K
Esters can be hydrolyzed to carboxylic acids under acidic or basic conditions. Base-promoted hydrolysis of esters is a nucleophilic acyl substitution reaction in which esters react with an aqueous base, followed by an acid to give carboxylic acids. This reaction is also known as saponification because it forms the basis for making soaps from fats.
The reaction requires a base in stoichiometric amounts, which participates in the reaction and is not regenerated later. So, the base acts as a...
4.4K
Wood Products01:21

Wood Products

81
Wood products encompass a broad range of materials crafted from wood strands, veneers, lumber, and even waste wood-like shreds, designed for both structural and nonstructural purposes. Various specialized wood products have been developed to enhance strength, durability, and versatility in building applications.
Glue-laminated wood, often referred to as glulam, combines multiple smaller pieces of dimensional lumber using adhesives to form a single, larger piece. Cross-laminated timber consists...
81
Wood Fasteners01:18

Wood Fasteners

93
In wood construction, fasteners are essential for securing components together, with the connection strength largely dependent on the direct bearing between members. Various types of fasteners are employed, each suited to specific applications and structural requirements.
Nails are the most common fasteners, consisting of sharp-pointed metal pins that are driven into wood using a hammer or a mechanical nail gun. They come in a variety of diameters, heads, and lengths. Nailing techniques include...
93
Seasoning of Wood01:15

Seasoning of Wood

97
Seasoning of wood is a crucial process aimed at reducing and stabilizing the moisture content within the wood to prevent future shrinkage, structural damage, or aesthetic issues once the wood is used in construction. Wood naturally swells when it absorbs moisture and contracts as it dries.
Achieving equilibrium moisture content is the goal of seasoning; this is the point where the wood's moisture content stabilizes to align with the moisture levels of the surrounding environment. Proper...
97

您也可能阅读

相关文章

通过共同作者、期刊和引用图与本文相关的文章。

排序
Same author

Bran-Enriched Fractions from Blue and Purple Wheat Improve Antioxidant Potential and Nutritional Profile.

Foods (Basel, Switzerland)·2026
Same author

Combined SPME-GC × GC-MS Volatilomics and UHPLC-HRMS Metabolomics Data Fusion Provides a Multidimensional Fingerprinting and Discrimination of White Garlic From the Piacenza Region.

Journal of food science·2025
Same author

Assessment of More Sustainable Packaging Solutions for Sliced Cooked Ham and Mortadella: A Study on Physicochemical Properties and Microbial Quality.

Journal of food science·2025
Same author

Effects of Ultrasound Treatment on Emulsifying Properties of Pea Protein Isolates Obtained from Four Different Pea Flour Varieties.

Foods (Basel, Switzerland)·2025
Same author

Replacement of Native with Malted Triticale (x <i>Triticosecale</i> Wittmack) Flour in Dry Pasta: Technological and Nutritional Implications.

Foods (Basel, Switzerland)·2024
Same author

Correlation of rheology and oral tribology with sensory perception of commercial hazelnut and cocoa-based spreads.

Journal of texture studies·2024

相关实验视频

Updated: Jun 30, 2025

Highly Stable, Functional Hairy Nanoparticles and Biopolymers from Wood Fibers: Towards Sustainable Nanotechnology
11:32

Highly Stable, Functional Hairy Nanoparticles and Biopolymers from Wood Fibers: Towards Sustainable Nanotechnology

Published on: July 20, 2016

12.0K

一个潜在的生态可持续的子/胡卜基的蔓延.

Laura Principato1, Daniele Carullo1, Alice Gruppi1

  • 1DiSTAS-Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza 29121, Italy.

International journal of food science
|March 22, 2024
PubMed
概括

这项研究使用葡萄残留物开发了一种可持续的子/胡卜蔓延. 创新的散布提供了更好的滑性和营养益处,尽管氧化和感官属性需要进一步优化.

更多相关视频

Film Extrusion of Crambe abyssinica/Wheat Gluten Blends
06:51

Film Extrusion of Crambe abyssinica/Wheat Gluten Blends

Published on: January 17, 2017

10.0K
Preparation and Testing of Plant Seed Meal-based Wood Adhesives
08:09

Preparation and Testing of Plant Seed Meal-based Wood Adhesives

Published on: March 5, 2015

8.7K

相关实验视频

Last Updated: Jun 30, 2025

Highly Stable, Functional Hairy Nanoparticles and Biopolymers from Wood Fibers: Towards Sustainable Nanotechnology
11:32

Highly Stable, Functional Hairy Nanoparticles and Biopolymers from Wood Fibers: Towards Sustainable Nanotechnology

Published on: July 20, 2016

12.0K
Film Extrusion of Crambe abyssinica/Wheat Gluten Blends
06:51

Film Extrusion of Crambe abyssinica/Wheat Gluten Blends

Published on: January 17, 2017

10.0K
Preparation and Testing of Plant Seed Meal-based Wood Adhesives
08:09

Preparation and Testing of Plant Seed Meal-based Wood Adhesives

Published on: March 5, 2015

8.7K

科学领域:

  • 食品科学 食品科学 食品科学
  • 可持续的粮食系统 可持续的粮食系统
  • 营养生物化学 营养生物化学

背景情况:

  • 商业甜食常常缺乏营养价值和可持续性.
  • 越来越多的人对食品的需求越来越大,这些食品具有增强的营养和环境特征.
  • 价值化食品加工副产品是可持续食品发展的关键.

研究的目的:

  • 开发一种创新的以子/胡卜为基础的面粉,利用葡萄加工残留物 (葡萄皮面粉,葡萄油) 和胡卜肉质作为可可的替代品.
  • 评估新型传播的可持续性和营养特征.
  • 为了比较其物理化学,氧化,热,三角学和感官特性与商业传播.

主要方法:

  • 风湿学分析 (旋转/振荡) 用于评估流动行为.
  • 氧化稳定性和热性质的评估.
  • Tribology 模拟口服消费和测量滑性.
  • 用于感官分析的定量描述性分析.

主要成果:

  • 创新的传播表现出伪塑性行为,弹性主导粘度.
  • 与商业产品相比,它表现出优越的滑性,较低的粘度和较低的摩擦因子.
  • 虽然葡萄油改善了营养状况,但不和脂肪酸增加了氧化. 胡卜和葡萄皮粉末增强了含量和抗氧化能力.

结论:

  • 子/胡卜蔓延显示出高可持续性和改善营养的潜力.
  • 它独特的感觉特征 (流体一致性,苦/酸味,粘度更高) 与纤维含量高和缺乏固体脂肪有关.
  • 需要进一步的研究来减轻氧化和优化感官特征,以获得更广泛的消费者接受.