Works Published in 2005
Displaying works 61 - 77 of 77 in total
Sorted by most recent date added to the index first, which may not be the same as publication date order.
2005 journal article
Dynamic model for mass transfer of solutes in cucumber fermentation
JOURNAL OF FOOD ENGINEERING, 68(3), 297–302.
author keywords: diffusion; cucumber; modeling; acids; sugar
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2005 review
A hypothesis for the chemical basis for perception of sour taste
[Review of ]. JOURNAL OF FOOD SCIENCE, 70(2), R44–R48.
author keywords: undissociated; organic; acids; protonated; sour taste
TL;DR:
A new hypothesis for the chemical basis for sour taste perception is proposed, which implies that, on a molar basis, different organic acids will be equally sour, provided at least 1 carboxyl group is protonated.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2005 journal article
Calculation of overall heat transfer coefficients in a triple tube heat exchanger
HEAT AND MASS TRANSFER, 41(3), 271–279.
UN Sustainable Development Goal Categories
7. Affordable and Clean Energy
(OpenAlex)
13. Climate Action
(Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
2005 journal article
Measures of human population structure show heterogeneity among genomic regions
GENOME RESEARCH, 15(11), 1468–1476.
MeSH headings : Chromosomes, Human / genetics; Ethnicity / genetics; Genetic Heterogeneity; Genetics, Population; Genome, Human / genetics; Genomics / methods; Haplotypes / genetics; Humans; Linkage Disequilibrium / genetics; Polymorphism, Single Nucleotide / genetics; United States
TL;DR:
Estimates of genetic population structure (F(ST) were constructed from all autosomes in two large SNP data sets, and it is shown that individual-marker estimates are too variable to be useful.
(via Semantic Scholar)
genome.cshlp.org (publisher PDF)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2005 journal article
Genetic analysis of two bile salt hydrolase activities in Lactobacillus acidophilus NCFM
APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 71(8), 4925–4929.
MeSH headings : Amidohydrolases / genetics; Amidohydrolases / metabolism; Bacterial Proteins / genetics; Bile Acids and Salts / metabolism; Bile Acids and Salts / pharmacology; Chromosomes, Bacterial; Culture Media; DNA, Bacterial / genetics; Gene Deletion; Genetic Vectors; Humans; Lactobacillus acidophilus / drug effects; Lactobacillus acidophilus / enzymology; Lactobacillus acidophilus / genetics; Lactobacillus acidophilus / growth & development; Substrate Specificity
TL;DR:
Targeted inactivation of these genes via chromosomal insertion of an integration vector demonstrated different substrate specificities for these two enzymes.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2005 journal article
Fracture analysis of alginate gels
JOURNAL OF FOOD SCIENCE, 70(7), E425–E431.
author keywords: food gels; rheology; fracture properties; large deformation
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2005 journal article
Finding future food scientists
Food Technology, 59(5), 100.
Source: NC State University Libraries
Added: August 6, 2018
2005 journal article
Characterization of polyacrylamide gels as an elastic model for food gels
RHEOLOGICA ACTA, 44(6), 622–630.
author keywords: polyacrylamide gels; food gels; fracture property; large deformation
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2005 journal article
beta-lactoglobulin gelation and modification: Effect of selected acidulants and heating conditions
JOURNAL OF FOOD SCIENCE, 70(1), C79–C86.
author keywords: beta-lactoglobulin; gelation; derivatization; acidulants; rheology
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
6. Clean Water and Sanitation
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2005 review
The importance of disulfide bridging
[Review of ]. BIOTECHNOLOGY ADVANCES, 23(1), 71–73.
MeSH headings : Disulfides / chemistry; Disulfides / metabolism; Food Handling; Lactoglobulins / chemistry; Lactoglobulins / metabolism; Protein Disulfide-Isomerases / chemistry; Protein Disulfide-Isomerases / metabolism; Proteins / chemistry; Proteins / metabolism; Sulfhydryl Compounds / chemistry; Sulfhydryl Compounds / metabolism
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2005 journal article
Mathematical modelling of two-phase non-Newtonian flow in a helical pipe
INTERNATIONAL JOURNAL FOR NUMERICAL METHODS IN FLUIDS, 48(6), 649–670.
author keywords: non-Newtonian fluid; two-phase flow; helical pipe; orthogonal helical coordinates; force-coupling method
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
2005 journal article
Impact of serving temperature on trained panel perception of Cheddar cheese flavor attributes
JOURNAL OF SENSORY STUDIES, 20(2), 147–155.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2005 journal article
Gel formation of peptides produced by extensive enzymatic hydrolysis of beta-lactoglobulin
BIOMACROMOLECULES, 6(2), 1140–1148.
MeSH headings : Gels / chemical synthesis; Hydrolysis; Isoelectric Focusing; Lactoglobulins / metabolism; Molecular Weight; Peptide Fragments / chemistry; Proline; Rheology; Subtilisins / metabolism
TL;DR:
Dynamic rheology, aggregation measurements, isoelectrofocusing as well as chromatography and mass spectrometry were used to understand the gel formation, and a transparent gel was formed above a critical concentration of peptides while noncovalently linked aggregates appear with increasing time of hydrolysis.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
6. Clean Water and Sanitation
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2005 journal article
Emulsifying and foaming properties of a derivatized whey protein ingredient
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 8(2), 243–253.
author keywords: whey protein; emulsifying capacity; protein foam; functionality
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2005 journal article
Design of a beverage from whey permeate
Journal of Food Science, 70(4), S277–285.
Source: NC State University Libraries
Added: August 6, 2018
2005 journal article
An analytical model for fluid flow and heat transfer in a micro-heat pipe of polygonal shape
INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER, 48(21-22), 4498–4509.
author keywords: micro-heat pipe; capillary forces; critical heat input; dry-out length; analytical model
UN Sustainable Development Goal Categories
13. Climate Action
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2005 journal article
Acid adaptation of Vibrio vulnificus and subsequent impact on stress tolerance
FOOD MICROBIOLOGY, 22(4), 301–309.
author keywords: Vibrio vulnificus; stress; acid adaptation
TL;DR:
Three strains of Vibrio vulnificus were evaluated for their potential to become acid adapted in tryptic soy broth with 2% NaCl acidified using hydrochloric, citric or acetic acids and the most pronounced acid adaptation response was with hydro chloric acid.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
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