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Modeling the Formulation and Shelf Life of Avocado (Persea americana) Fruit Spread
Formulation and Shelf Life Fruit Spread
2016/6/1
The aim of this study was to use a systematic scientific mixture design to formulate avocado fruit spread in order to retain its aesthetic properties. A two level-factorial with four formulation facto...
Modeling of Consumers’ Preferences for Regular Coffee Samples and Its Application to Product Design
food engineering preference modeling coffee genetic algorithm
2009/6/17
A large-scale consumer test was made seeking preferences for regular coffee (RC). Based on preferences for 12 RC samples with various blend ratios of coffee beans, panels were divided into four prefer...
Molecular Modeling and Implications of a Bacillus α-Amylase that Acquires Enhanced Thermostability and Chelator Resistance by Deletion of an Arginine-glycine Residue
α-amylase homology modeling molecular dynamics simulation thermostability chelator resistance
2008/4/20
Resistance to chelators, as well as thermostability, of an alkaline α-amylase (AmyK, formerly named LAMY) from an alkaliphilic Bacillus sp. strain was significantly improved by deletion of Arg181-Gly1...
Modeling Calcium-induced Solubility in Caprine Milk Caseins Using a Thermodynamic Linkage Approach
calcium binding caprine casein s1-casein thermodynamic linkage
2008/3/19
The phenomena of calcium-induced precipitation of bovine and caprine whole caseins (salting out) and the resolubilization of these proteins at higher calcium concentrations (salting in) are thermodyna...
Three-Dimensional Molecular Modeling of Bovine Caseins: A Refined, Energy-Minimized -Casein Structure
casein structure protein functionality milk proteins
2008/3/18
A refined three-dimensional molecular model of -casein has been produced using energy minimization techniques and a Kollman force field on a previously reported predicted three-dimensional structure. ...
