Adding different percentages 1%, 3% and 5% of fenugreek flour depending on maize flour base to gluten free bread recipe for making tanoor bread was used to improve the tanoor bread quality, in term of sensory properti...Adding different percentages 1%, 3% and 5% of fenugreek flour depending on maize flour base to gluten free bread recipe for making tanoor bread was used to improve the tanoor bread quality, in term of sensory properties like volume, crust, color, symmetry, bake uniformity, texture, grain, aroma and taste. Also some rheological properties like gelatinization temperature and maximum viscosity of dough with bread keeping quality were used. The aim of this work is to produce suitable bread with maintaining the bread quality by selecting the suitable percentage to produce gluten free bread for people who suffering from celiac diseases and its contribution to health benefits. Significant differences were observed by using 5% of fenugreek flour in term of gelatinization temperature, maximum viscosity, breed keeping quality and volume. While using 1% of fenugreek flour significantly improved symmetry value, bread texture, crumb color, aroma and taste.展开更多
Aminopropyl, ethylenediamine, ethenyl and glycidoxy groups functionalized nanoparticles, with average diameters ranging from 4 to 6 nm and containing 1.17mmol of groups/g, are readily obtained from nanodiamonds modifi...Aminopropyl, ethylenediamine, ethenyl and glycidoxy groups functionalized nanoparticles, with average diameters ranging from 4 to 6 nm and containing 1.17mmol of groups/g, are readily obtained from nanodiamonds modified with silane coupling agent. For the study of these nanoparticles, TEM, IRS, XPS, and TG analysis methods have been used.展开更多
Uniform clusters of Pt have been deposited on the surface of capping-agent-free CeO2 nanooctahedra and nanorods using electron beam （e-beam） evaporation. The coverage of the Pt nanocluster layer can be controlled by...Uniform clusters of Pt have been deposited on the surface of capping-agent-free CeO2 nanooctahedra and nanorods using electron beam （e-beam） evaporation. The coverage of the Pt nanocluster layer can be controlled by adjusting the e-beam evaporation time. The resulting e-beam evaporated Pt nanocluster layers on the CeO2 surfaces have a clean surface and clean interface between Pt and CeO2. Different growth behaviors of Pt on the two types of CeO2 nanocrystals were observed, with epitaxial growth of Pt on CeO2 nanooctahedra and random growth of Pt on CeO2 nanorods. The structures of the Pt clusters on the two different types of CeO2 nanocrystals have been studied and compared by using them as catalysts for model reactions. The results of hydrogenation reactions clearly showed the clean and similar chemical surface of the Pt clusters in both catalysts. The support- dependent activity of these catalysts was demonstrated by CO oxidation. The Pt/CeO2 nanorods showed much higher activity compared with Pt/CeO2 nanooctahedra because of the higher concentration of oxygen vacancies in the CeO2 nanorods. The structure-dependent selectivity of dehydrogenation reactions indicates that the structures of the Pt on CeO2 nanorods and nanooctahedra are different. Thes differences arise because the metal deposition behaviors are modulated by the strong metal-metal oxide interactions.展开更多
文摘Adding different percentages 1%, 3% and 5% of fenugreek flour depending on maize flour base to gluten free bread recipe for making tanoor bread was used to improve the tanoor bread quality, in term of sensory properties like volume, crust, color, symmetry, bake uniformity, texture, grain, aroma and taste. Also some rheological properties like gelatinization temperature and maximum viscosity of dough with bread keeping quality were used. The aim of this work is to produce suitable bread with maintaining the bread quality by selecting the suitable percentage to produce gluten free bread for people who suffering from celiac diseases and its contribution to health benefits. Significant differences were observed by using 5% of fenugreek flour in term of gelatinization temperature, maximum viscosity, breed keeping quality and volume. While using 1% of fenugreek flour significantly improved symmetry value, bread texture, crumb color, aroma and taste.
基金Chinese Ministry of Education Doctor Fund No.: 2000055804.
文摘Aminopropyl, ethylenediamine, ethenyl and glycidoxy groups functionalized nanoparticles, with average diameters ranging from 4 to 6 nm and containing 1.17mmol of groups/g, are readily obtained from nanodiamonds modified with silane coupling agent. For the study of these nanoparticles, TEM, IRS, XPS, and TG analysis methods have been used.
文摘Uniform clusters of Pt have been deposited on the surface of capping-agent-free CeO2 nanooctahedra and nanorods using electron beam （e-beam） evaporation. The coverage of the Pt nanocluster layer can be controlled by adjusting the e-beam evaporation time. The resulting e-beam evaporated Pt nanocluster layers on the CeO2 surfaces have a clean surface and clean interface between Pt and CeO2. Different growth behaviors of Pt on the two types of CeO2 nanocrystals were observed, with epitaxial growth of Pt on CeO2 nanooctahedra and random growth of Pt on CeO2 nanorods. The structures of the Pt clusters on the two different types of CeO2 nanocrystals have been studied and compared by using them as catalysts for model reactions. The results of hydrogenation reactions clearly showed the clean and similar chemical surface of the Pt clusters in both catalysts. The support- dependent activity of these catalysts was demonstrated by CO oxidation. The Pt/CeO2 nanorods showed much higher activity compared with Pt/CeO2 nanooctahedra because of the higher concentration of oxygen vacancies in the CeO2 nanorods. The structure-dependent selectivity of dehydrogenation reactions indicates that the structures of the Pt on CeO2 nanorods and nanooctahedra are different. Thes differences arise because the metal deposition behaviors are modulated by the strong metal-metal oxide interactions.
