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Artykuły w czasopismach na temat "J. A. Catherman Manufacturing Co"
Łaszkiewicz, Anna. "Co-creating value with the customers in manufacturing companies". Zeszyty Naukowe Politechniki Poznańskiej Organizacja i Zarządzanie 77 (2018): 195–204. http://dx.doi.org/10.21008/j.0239-9415.2018.077.12.
Pełny tekst źródłaAvil�s, Adrianna M., Emma Harris, Emily Kayden i Imari C. Tetu. "Guest Graduate Co-Editors". WLN: A Journal of Writing Center Scholarship 47, nr 4 (2023): 2. http://dx.doi.org/10.37514/wln-j.2023.47.4.02.
Pełny tekst źródłaOlivato, Juliana B., Maria V. E. Grossmann, Fabio Yamashita, Marcelo M. Nobrega, Monica R. S. Scapin, Daniel Eiras i Luiz A. Pessan. "Compatibilisation of starch/poly(butylene adipate co-terephthalate) blends in blown films". International Journal of Food Science & Technology 46, nr 9 (28.06.2011): 1934–39. http://dx.doi.org/10.1111/j.1365-2621.2011.02704.x.
Pełny tekst źródłaDesobry, Stéphane, i Joël Hardy. "The increase of CO 2 permeability of paper packaging with increasing hydration". International Journal of Food Science & Technology 32, nr 5 (październik 1997): 407–10. http://dx.doi.org/10.1046/j.1365-2621.1997.00128.x.
Pełny tekst źródłavan Aardt, Marleen, Susan Ellen Duncan, Joseph Edward Marcy, Timothy Edward Long, Sean Francis O'Keefe i Susan Rae Sims. "Release of antioxidants from poly(lactide-co-glycolide) films into dry milk products and food simulating liquids". International Journal of Food Science & Technology 42, nr 11 (listopad 2007): 1327–37. http://dx.doi.org/10.1111/j.1365-2621.2006.01329.x.
Pełny tekst źródłaSCOTTER, S. L., P. HOLLEY i R. WOOD. "Co-operative trial of methods of analysis to detect irradiation treatment of chicken samples: initial trial". International Journal of Food Science & Technology 25, nr 5 (28.06.2007): 512–18. http://dx.doi.org/10.1111/j.1365-2621.1990.tb01110.x.
Pełny tekst źródłaKumar, Sanjay, i Aleksander Czekanski. "Optimization of parameters for SLS of WC-Co". Rapid Prototyping Journal 23, nr 6 (17.10.2017): 1202–11. http://dx.doi.org/10.1108/rpj-10-2016-0168.
Pełny tekst źródłaMa, Qingxiang, Xiang Xu, Yanxiang Gao, Qi Wang i Jian Zhao. "Optimisation of supercritical carbon dioxide extraction of lutein esters from marigold (Tagetes erectL.) with soybean oil as a co-solvent". International Journal of Food Science & Technology 43, nr 10 (październik 2008): 1763–69. http://dx.doi.org/10.1111/j.1365-2621.2007.01694.x.
Pełny tekst źródłaKobayashi, Fumiyuki, Daisuke Sugawara, Tetsuya Takatomi, Hiromi Ikeura, Sachiko Odake, Shota Tanimoto i Yasuyoshi Hayata. "Inactivation of Lactobacillus fructivorans in physiological saline and unpasteurised sake using CO 2 microbubbles at ambient temperature and low pressure". International Journal of Food Science & Technology 47, nr 6 (28.03.2012): 1151–57. http://dx.doi.org/10.1111/j.1365-2621.2012.02954.x.
Pełny tekst źródłaKASAPIS, STEFAN. "Review: phase separated, glassy and rubbery states of gellan gum in mixtures with food biopolymers and co-solutes". International Journal of Food Science & Technology 30, nr 6 (1.07.2007): 693–710. http://dx.doi.org/10.1111/j.1365-2621.1995.tb01418.x.
Pełny tekst źródłaKsiążki na temat "J. A. Catherman Manufacturing Co"
HUME, JAMES P., i ALAN G. CARLSON. B & J Manufacturing Co. v. Solar Industries Inc. U.S. Supreme Court Transcript of Record with Supporting Pleadings. Gale, U.S. Supreme Court Records, 2011.
Znajdź pełny tekst źródłaCzęści książek na temat "J. A. Catherman Manufacturing Co"
Taber, Douglass F. "Oxidation of Organic Functional Groups". W Organic Synthesis. Oxford University Press, 2017. http://dx.doi.org/10.1093/oso/9780190646165.003.0008.
Pełny tekst źródła"gluten quality involves the addition of low levels of gluten, ied typically are compared to results obtained by some about 2%, to a standard test flour, which often is of a type of baking test. McDermott [85] compared baking "weak" type, and observing the effects on bread quality. (Chorleywood bake test) and other properties of 30 com-Water absorption is adjusted as appropriate for the gluten mercial glutens, mostly of European origin (Table 8), and levels added [23]. A stressed gluten-enriched baking test found that under his test conditions six samples were of was identified [31], which assumes that gluten is added to relatively poor quality; correlation between baking perfor-enable production of specialty breads using substantial mance and other measured properties was not high. levels of non-gluten-containing ingredients such as rye Weegels and Hamer [130] studied a group of 32 European flour, dietary fiber, bran and germ, or raisins [49]. Czucha-commercial glutens. These workers devised a test involv-j owska and Pomeranz [31] described a simple, repro-ing protein content, denaturation index (based on a series ducible method for baking undiluted gluten, highly corre-of sodium dodecyl sulfate sedimentation measurements), lated with the gluten-enrichment baking test. and extensigraph resistance; a model utilizing these tests A prime reason for performing end-use tests of func-was able to predict 59% of the baking quality variation of tionality, of course, is to monitor variations in the quality the glutens. Bushuk and Wadhawan [20] examined 27 of commercial wheat glutens that can occur. Differences commercial gluten samples, although only 8 were subject-among commercial gluten are usually attributable to varia-ed to extensive end-use testing; the highest correlation co-tions in the starting material, wheat or flour, and/or efficients were between loaf volume and acetic acid-solu-changes caused by production processing conditions. Dur-ble protein (r = 0.88) and between loaf volume and ing processing, the drying of gluten is critical, as noted fluorescence of acetic acid extract (r = 0.98). above, and investigators have shown that less than opti-mum heat treatment can lower the baking quality of gluten (b) Nonbaking Tests. Considerable efforts have been [14,49,98,111,130]. However, McDermott [85] reported expended in developing nonbaking tests to evaluate the no definite relationship between manufacturing variables quality or vitality of wheat gluten for baking purposes. The and gluten quality in a group of 30 commercial glutens. baking test is often cited as being labor intensive, relative-Dreese et al. [38] studied commercial and hand-washed ly expensive, requiring skilled workers, and not effectively lyophilized gluten and found that differences were more differentiating gluten quality [86]. The farinograph has attributable to washing procedures than to drying proce-been used to evaluate gluten for many years. The usual ap-dures. proach has been to test the gluten as a gluten-flour mixture Results obtained by other methods that have been stud-(e.g., Refs. 5, 18, 36, and 49), while an alternative method TABLE 8 Properties of 30 Commercial Glutens Baking performance Property Average Range Poor Average Good Increase in loaf volume, %a 10 7.7-12.2 8.3 10.2 11.8 Protein, %b 77.4 66.4-84.3 76.2 77.4 81.1 Moisture, % 7.55.3-10.2 8.877.7 Particle size, % <160 p.m 88.8 55.8-98 80.5 91 90.3 Color 68.3 56.5-75 65.2 68.9 69.5 Lipid, % 5.84.2-7.65.86.15.1 Ash, % 0.69 0.44-0.94 0.71 0.74 0.6 Chloride, %` 0.08 0.01-0.28 0.10.08 0.08 Water absorption, mug protein 2.37 1.84-2.93 2.26 2.45 2.29 SDS sedimentation volume, ml/g protein 99 55-159 70 107 127 Lactic acid sedimentation, % reduction in turbidity 18 2-68 49 11 7 Hydration time, min 0.90.2-10 2.72.40.6 Extensibility, units/min 3.80.7-9.33.23.93.9 Viscosity, cP 117 73-222 159 109 101 '2% gluten protein. Dry matter basis. `As NaCl. Source: Ref. 85." W Handbook of Cereal Science and Technology, Revised and Expanded, 779–92. CRC Press, 2000. http://dx.doi.org/10.1201/9781420027228-83.
Pełny tekst źródłaStreszczenia konferencji na temat "J. A. Catherman Manufacturing Co"
Chia, Andy, Vinayak Prabhu, An Zhi Gan, Melvin Puah, Vincent Lek, Teoh Woik Kiong i Vivian Shie Thow. "Development of a proof-of-concept space propulsion system for nano-satellite applications using additive manufacturing". W Symposium on Space Educational Activities (SSAE). Universitat Politècnica de Catalunya, 2022. http://dx.doi.org/10.5821/conference-9788419184405.101.
Pełny tekst źródłaKariyawasm, Malka, i Jinasena Hewage. "Enhancement of Semiconductor Properties of ZnO and Cu2 O for Photovoltaic Applications". W SLIIT International Conference on Advancements in Sciences and Humanities 2023. Faculty of Humanities and Sciences, SLIIT, 2023. http://dx.doi.org/10.54389/cqhg1902.
Pełny tekst źródłaKazuki, Matsuo, i Satoru Ueno. "Fabrication and characterization of oleofoams composed of the edible oils and tribehenoyl-glycerol :Towards stable and higher air content colloidal system." W 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/orqa1659.
Pełny tekst źródłaSanfedino, Francesco, Daniel Alazard, Andy Kiley, Mark Watt, Pedro Simplicio i Finn Ankersen. "Monolithic Versus Distributed Structure/Control Optimization of Large Flexible Spacecraft". W ESA 12th International Conference on Guidance Navigation and Control and 9th International Conference on Astrodynamics Tools and Techniques. ESA, 2023. http://dx.doi.org/10.5270/esa-gnc-icatt-2023-066.
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