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Shin, Woo‐,Kyoung,Wicker, Louise,Kim, Yookyung John Wiley Sons, Ltd 2017 Journal of the science of food and agriculture Vol.97 No.11
<P>CONCLUSION: HPMC improved the texture of the low-fat tofu by creating a harder texture and reducing syneresis. HPMC is an effective fat replacer for lower fat soymilk. (C) 2017 Society of Chemical Industry</P>
Dawson II, Daniel T.,Wicker, Louis J.,Mansell, Edward R.,Jung, Youngsun,Xue, Ming Hindawi Limited 2013 Advances in meteorology Vol.2013 No.-
<P>The impact of increasing the number of predicted moments in a multimoment bulk microphysics scheme is investigated using ensemble Kalman filter analyses and forecasts of the May 8, 2003 Oklahoma City tornadic supercell storm and the analyses are validated using dual-polarization radar observations. The triple-moment version of the microphysics scheme exhibits the best performance, relative to the single- and double-moment versions, in reproducing the low-<SUB>ZDR</SUB>hail core and high-<SUB>ZDR</SUB>arc, as well as an improved probabilistic track forecast of the mesocyclone. A comparison of the impact of the improved microphysical scheme on probabilistic forecasts of the mesocyclone track with the observed tornado track is also discussed.</P>
Guillermo Cristian Guadalupe M,Louise Wicker,Cristobal Noe Aguilar,Raul Rodriguez-Herrera,Juan Carlos Contreras-Esquivel 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.3
An acidic polygalacturonase (PG) from Aspergillus kawachii was produced by solid state fermentation employing a polyurethane foam support. The conditions used for the production of acidic PG were particle size of support (0.6 or 500 ㎣) and fermentation time. From the factors studied, the particle size had important influence on enzyme production. The best conditions for acidic PG production were 0.6 ㎣ particle size, 18 hr at 30℃ and initial pH of 5.0. In addition, pectin was extracted from citrus pomaces (grapefruit, lime, and tangerine) by acidic PG at 50℃ for 24 hr with citric acid solution. Infrared spectroscopy showed that lime pomace had more high-methoxylated (65%) endogenous pectin than was obtained than from grapefruit or tangerine pomaces. The enzymatically extracted pectin yield in dry basis (d.b.) for grapefruit and lime pectins were 6.95 and 4.25%, respectively. The citric acid solution alone also contributed to pectin extraction from citrus pomaces (7-9%, d.b.). Limited pectin extraction by acidic PG from tangerine pomace was most likely due to the presence of low-methoxylated endogenous pectin. The enzymatic method for pectin extraction using acidic PG from A. kawachii is a promising technique for releasing highly polymerized pectic substances from high-methoxylated lime or grapefruit pomaces.
( Adriana M. Rangel-rodriguez ),( J. Adriana Sañudo-barajas ),( Nagamani Balagurusamy ),( Louise Wicker ),( Rosabel Velez-de-la-rocha ),( Juan Carlos Contreras-esquivel ) 한국키틴키토산학회 2018 한국키틴키토산학회지 Vol.23 No.2
In this work, the preparation and characterization of water-soluble polysaccharides from chitosan and Aloe vera was studied. The water-soluble polysaccharides were used to study polyelectrolyte complexes. The reaction time effect for chitosan hydrolysis by endo-chitosanase was studied at 40ºC and pH 5.00 to produce water soluble chitosan (WSCh). The physico-chemical characteristics of chitosan hydrolysates, water-soluble A. vera polysaccharides and polyelectrolyte complexes were determined. After 3 h of chitosan processing, a viscosity reduction of 90%, while only 2.3% of reducing sugars were released. A WSCh was recover by ultrafiltration (1 kDa) from chitosan hydrolysate after 12 h and was spray-dried with a yield of 9.7%. Cold-water extraction of A. vera mucilage from pulp gives a crude polysaccharide yield of 0.81 g/kg (wet basis) based on whole leaf weight. The water isolated mucilage is composed of a mixture of protein and mannan rich-polysaccharide. The results show WSCh’s association capacity with A. vera mucilage by electrostatic interaction.