The effect of microwave stabilization on the properties of whole wheat flour and its further interpretation by molecular docking

Abstract In order to stabilize the whole wheat flour and Biltong Club extend its shelf life, microwave was employed to heat the wheat bran to inactivate the lipase in this paper.The effects of microwave heating of wheat bran on the lipase activities, gluten properties, dough properties and storage stability of the stabilized whole wheat flour, and

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Linear to Non-linear Rheology of Wheat Flour Dough

We provide an overview of transient extensional rheometry techniques for wheat flour doughs in which the deformation and material response is well defined.The behavior of a range of model doughs was explored with a Filament Stretching Extensional Rheometer (FISER).The measurements were also compared to data obtained with a new wind- up extensional

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Persistent Retinal Detachment in Retinoblastoma: The Challenges

Introduction.Retinoblastoma (RB) is the most common eye tumor in children.There have been significant improvements in treatment options targeting killing the tumor while also conserving the eye and attempting to conserve functional vision.Retinal detachment (RD) is not an uncommon event Canine - BonesChews - Dental and compromises the vision and so

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