14 research outputs found
Découpe par laser de tôles magnétiques a grains non-)orientés, effet sur la zone affectée thermiquement et les pertes magnétiques
Two-Dimensional ECD FT-ICR Mass Spectrometry of Peptides and Glycopeptides
2D FT-ICR MS allows the correlation between precursor
and fragment
ions by modulating ion cyclotron radii for fragmentation modes with
radius-dependent efficiency in the ICR cell without the need for prior
ion isolation. This technique has been successfully applied to ion–molecule
reactions, Collision-induced dissociation and infrared multiphoton
dissociation. In this study, we used electron capture dissociation
for 2D FT-ICR MS for the first time, and we recorded two-dimensional
mass spectra of peptides and a mixture of glycopeptides that showed
fragments that are characteristic of ECD for each of the precursor
ions in the sample. We compare the sequence coverage obtained with
2D ECD FT-ICR MS with the sequence coverage obtained with ECD MS/MS
and compare the sensitivities of both techniques. We demonstrate how
2D ECD FT-ICR MS can be implemented to identify peptides and glycopeptides
for proteomics analysis
Laser cleaning of steel for paint removal
10.1007/s00339-010-5811-0Applied Physics A: Materials Science and Processing1012249-253APAM
Little Panguingue Creek: A c. 9600-Year-Old Prehistoric Knapping Workshop in the Nenana Valley, Central Alaska
Tribological properties of liquid milks and dairy fat structured products
Milk lipids exist naturally in bovine and other animal milk, and they play an important role in the chemical & physical properties, sensory characteristics, including nutritional profile of dairy products. In order to understand food texture and sensory behaviour of dairy products especially those in liquid and semi-solid form, the tribometer has attracted a lot of interest since it provides better discrimination for sensory attribute related to fat globule and fat content. The aim of this chapter is to introduce the basic thribology methods for dairy products, summarize the tribological properties of dairy products (milk, yoghurt and cream cheese) and the studies related to the effect of milk fat globule (its size, distribution and population) on the lubrication properties and sensory of the final product
Fat-Reduced cream cheeses
Cream cheese is a fresh acid coagulated cheese product with soft and spreadable texture, which is acidified by mesophilic lactic acid starter culture. Variants of some of the soft, fresh cheese (e.g., Quark, Cottage cheese, Fromage frais, Bakers cheese, Queso Blanco, and Neufchatel) are also produced from acidification of milk to pH 4.6 which causes the casein to coagulate at their isoelectric point (Fox, Guinee, Cogan, & Mcsweeney, 2017). Regular cream cheese contains a higher percentage of fat, minimum of 33% in the US and 30% in Canada compared to other types of cheese (Phadungath, 2005). Due to high-fat content in cream cheese and the increased consumer awareness of the health risks associated with high dietary fat, the demand for low-fat foods, including cheese, has grown substantially. Although fat reduction may provide consumers with healthier products, the changes in sensory and textural characteristics of low-fat cream cheese, compared to its full-fat counterpart, may influence the consumer’s response