subject:(calcium chloride)

Massey University

1. Riou, Emmanuelle. Comparative study of the effects of added calcium on the heat-induced changes in three complex whey protein systems.

Degree: PhD, Food Technology, 2012, Massey University

URL: http://hdl.handle.net/10179/4299

► Because of their superior functional properties and nutritional quality, whey proteins are widely used in the food industry. Some of the important functional properties of… (more)

▼ Because of their superior functional properties and nutritional quality, whey proteins are widely used in the food industry. Some of the important functional properties of whey proteins include gelation, water-binding, emulsification and foaming. Heat-induced gelation of whey proteins is particularly important in many food applications, and it involves a series of complex changes to protein structures (denaturation, aggregation). However, recent clinical studies on health promoting properties of whey proteins (e.g. weight management, muscle mass retention) has prompted the food industry to develop foods with high levels of whey proteins, such as high protein beverages. In these products, the heat-induced aggregation and gelation functionality of whey proteins becomes a major limiting factor. The main objective of the present study was to determine the effects of added calcium on heat-induced denaturation, aggregation and gelation of whey proteins in three different whey protein products: whey protein isolate (WPI), acid whey protein concentrate (AWPC) and cheese whey protein concentrate (CWPC). The results were interpreted to assess the suitability of different whey protein systems as influenced by the effects of added calcium on their properties for making new denatured whey protein products. The effects of added calcium chloride on heat-induced changes in whey protein solutions prepared from WPI, AWPC and CWPC were investigated using polyacrylamide gel electrophoresis (PAGE), high-performance liquid chromatography (HPLC), differential scanning calorimetry (DSC), circular dichroism (CD), nuclear magnetic resonance (NMR), small deformation oscillatory rheometry, large deformation compression testing and transmission electron microscopy (TEM). The loss of native proteins in 4% (w/w) protein solutions increased with increase in added calcium levels up to an optimum level (varying between 20 – 110 mM depending on the whey protein product), but then decreased with further increase in added calcium levels. The firmness of gels was maximal at 4 mM added calcium for WPI solutions, 20 mM for AWPC, and 80 mM for CWPC. These results showed that a certain level of added calcium maximally enhanced the heat-induced aggregation and gelation of whey proteins, andthese levels were different for the different whey protein systems. The effects of added calcium appeared to be related to the initial calcium contents of the three systems (2.1, 8.4 and 11.2 mM for 4.8% w/w protein solutions of WPI, AWPC and CWPC). It was considered that the addition of calcium changed the types of protein interactions leading to the formation of protein aggregates during heating. Increasing levels of calcium caused dramatic decreases in the fracture stress of whey protein gels due to the formation of increasingly larger protein aggregates; the gels became softer and, to an extent, mushier depending on the whey protein system. The TEM micrographs showed that on addition of calcium, the gels became coarser. WPI (12%, w/w protein) gels without the addition…

Subjects/Keywords: Whey; Milk proteins; Calcium chloride

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APA (6^th Edition):

Riou, E. (2012). Comparative study of the effects of added calcium on the heat-induced changes in three complex whey protein systems. (Doctoral Dissertation). Massey University. Retrieved from http://hdl.handle.net/10179/4299

Chicago Manual of Style (16^th Edition):

Riou, Emmanuelle. “Comparative study of the effects of added calcium on the heat-induced changes in three complex whey protein systems.” 2012. Doctoral Dissertation, Massey University. Accessed January 16, 2021. http://hdl.handle.net/10179/4299.

MLA Handbook (7^th Edition):

Riou, Emmanuelle. “Comparative study of the effects of added calcium on the heat-induced changes in three complex whey protein systems.” 2012. Web. 16 Jan 2021.

Vancouver:

Riou E. Comparative study of the effects of added calcium on the heat-induced changes in three complex whey protein systems. [Internet] [Doctoral dissertation]. Massey University; 2012. [cited 2021 Jan 16]. Available from: http://hdl.handle.net/10179/4299.

Council of Science Editors:

Riou E. Comparative study of the effects of added calcium on the heat-induced changes in three complex whey protein systems. [Doctoral Dissertation]. Massey University; 2012. Available from: http://hdl.handle.net/10179/4299

2. 이, 해인. Ivermectin kills cancer cells via catastrophic changes in the endoplasmic reticulum structure.

Degree: 2019, Ajou University

URL: http://repository.ajou.ac.kr/handle/201003/17912 ; http://dcoll.ajou.ac.kr:9080/dcollection/jsp/common/DcLoOrgPer.jsp?sItemId=000000029372

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Ivermectin (IVM), an antiparasitic drug, is now considered a strong candidate for repurposing as an anticancer drug. IVM has been known to induce apoptosis or… (more)

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Ivermectin (IVM), an antiparasitic drug, is now considered a strong candidate for repurposing as an anticancer drug. IVM has been known to induce apoptosis or autophagy in several cancer cells, but the underlying mechanisms to explain its anticancer effects still remain unclear. In this study, we found that induces dramatic alterations of the endoplasmic reticulum (ER) structure, including reorganization, vacuolation, and subsequent permeabilization of the ER, prior to cancer cell death. In addition, IVM increases ER stress, and pretreatment with cycloheximide, a protein synthesis inhibitor, markedly blocked IVM-induced ER stress, vacuolation and permeabilization of the ER, and cell death, but not ER reorganization. Furthermore, IVM induces the activation of ERK and p38, imbalance of ions, including Ca2+ and Cl-, and inhibition of these signals effectively attenuated IVM-induced vacuolation and permeabilization of the ER and subsequent cell death. Taken together, these results suggest that IVM-induced catastrophic changes in the ER, including the vacuolation and permeabilization of the ER, critically contribute to the anti-cancer effect of IVM. ER stress, imbalance of Ca2+ and Cl-, and activation of MAPK play crucial roles in this process.

배경 및 목적: 유방암은 여성에게서 가장 높은 사망률을 보이는 암종이다. 이중 Triple-negative breast cancer의 경우 유방암에서 발현되어지는 estrogen receptor (ER), progesterone receptor (PR), human epidermal growth factor receptor 2 (HER2)과 같은 유전자의 발현이 거의 없고, 가장 높은 사망률을 보이는 유방암의 subtype이며 targeted therapy가 어려워 새로운 치료전략을 필요로 하는 암종이다. 또한 다양한 악성 고형암의 경우 apoptosis에 대한 저항성을 획득하여 기존의 항암 치료제에 대한 한계를 나타내게 되며 이를 극복하기 위한 방안으로써 새로운 세포 사멸 모드 중 하나인 paraptosis의 신호전달 연구를 통해 악성 고형암에 대한 치료 증진 전략을 제시하고자 한다. 결과: 본 연구에서는 항기생충제로서 알려진 ivermectin이 유방암을 비롯하여 다양한 악성 고형암에서 항암제로써 기능할 수 있음을 확인하였으며, paraptosis를 유도함을 확인하였다. Ivermectin은 소포체의 극심한 구조적인 변화를 야기하며 소포체 reorganization, vacuolation, permeabilization 등 일련의 소포체에서의 구조적 변화를 유도하였다. 소포체 reorganization은 lipid homeostasis가 중요하게 작용하며 세포사멸에는 영향을 미치지 않는 구조인 반면, 소포체 vacuolation, permeabilization은 세포 사멸 유도에 기여함을 확인하였다. 또한 Ivermectin에 의해 유도되는 Ca2+ 또는 Cl- 등의 이온 항상성 붕괴와 소포체 stress가 소포체 vacuolation과 permeabilization에 기여함으로써 paraptosis를 유도함을 확인하였다. 결론: 본 연구에서는 항기생충제로서 사용되어지고 있는 ivermectin 이 암세포 사멸을 유도함으로써 항암제로 drug repurposing될 수 있음을 확인하였다. Ivermectin이 소포체의 극심한 구조적 변화 유도를 통해 paraptosis의 형태학적 특징을 유도한 후 소포체 permeabilization을 거쳐 세포사멸을 야기한다는 것을 밝혔다. 이는 ivermectin 처리가 apoptosis에 대한 저항성을 가지는 암세포를 치료하기 위한 좋은 치료전략이 될 수 있음 시사한다.

I. INTRODUCTION 1 II. MATERIALS AND METHODS 11 A. Chemicals and antibodies 11 B. Cell culture 12 C. Measurement of cellular viability 12 D. Immunoblot analyses 13 E. Morphological examination of the ER and mitochondria 13 F. Immunofluorescence microscopy 14 G. Transmission electron microscopy 14 H. Measurement of intracellular Ca2+ levels 14 I. Measurement of intracellular Cl- levels 15 J. Measurement of intracellular reactive oxygen species levels 15 K. Measurement of cellular oxygen consumption Rate 15 L. ATP measurement 16 M. Statistical analysis 16 III. RESULTS 17 1. Ivermectin…

Advisors/Committee Members: 대학원 의생명과학과, 201724425, 이, 해인.

Subjects/Keywords: Ivermectin; ER; Calcium; cancer; Chloride; Paraptosis; 소포체

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

이, �. (2019). Ivermectin kills cancer cells via catastrophic changes in the endoplasmic reticulum structure. (Thesis). Ajou University. Retrieved from http://repository.ajou.ac.kr/handle/201003/17912 ; http://dcoll.ajou.ac.kr:9080/dcollection/jsp/common/DcLoOrgPer.jsp?sItemId=000000029372

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

이, 해인. “Ivermectin kills cancer cells via catastrophic changes in the endoplasmic reticulum structure.” 2019. Thesis, Ajou University. Accessed January 16, 2021. http://repository.ajou.ac.kr/handle/201003/17912 ; http://dcoll.ajou.ac.kr:9080/dcollection/jsp/common/DcLoOrgPer.jsp?sItemId=000000029372.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

이, 해인. “Ivermectin kills cancer cells via catastrophic changes in the endoplasmic reticulum structure.” 2019. Web. 16 Jan 2021.

Vancouver:

이 �. Ivermectin kills cancer cells via catastrophic changes in the endoplasmic reticulum structure. [Internet] [Thesis]. Ajou University; 2019. [cited 2021 Jan 16]. Available from: http://repository.ajou.ac.kr/handle/201003/17912 ; http://dcoll.ajou.ac.kr:9080/dcollection/jsp/common/DcLoOrgPer.jsp?sItemId=000000029372.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

이 �. Ivermectin kills cancer cells via catastrophic changes in the endoplasmic reticulum structure. [Thesis]. Ajou University; 2019. Available from: http://repository.ajou.ac.kr/handle/201003/17912 ; http://dcoll.ajou.ac.kr:9080/dcollection/jsp/common/DcLoOrgPer.jsp?sItemId=000000029372

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

University of Tennessee – Knoxville

3. Morse, Lee Charles. Evaluation of Shelf-Life Improvements of Wet Pack Clingstone Peaches Designed for Military Operation Rations by Addition of Calcium Salts.

Degree: MS, Food Science and Technology, 2011, University of Tennessee – Knoxville

URL: https://trace.tennessee.edu/utk_gradthes/1010

► When available, wet pack peaches are produced by repackaging sliced and/or diced canned clingstone peaches into a 5-ounce MRE pouch, followed by a thermal… (more)

▼ When available, wet pack peaches are produced by repackaging sliced and/or diced canned clingstone peaches into a 5-ounce MRE pouch, followed by a thermal process. In this study, wet pack diced peaches were processed in 5-ounce pouches using canned, fresh, and frozen peaches as the raw material. Calcium chloride was added at 0.0 or 0.5% (w/w) to the pouches. The pouches were then stored at 37°C for six months or 50°C for six weeks. The peaches were evaluated for texture, drained weight, pH, brix and sensory evaluations. The canned peaches were not significantly different from wet pack peaches processed using frozen and fresh peaches for overall liking when stored at 37°C for six months. Based on the inability of panelists to differentiate between peach types for overall liking, this study suggests that producers should continue to use canned clingstone peaches as the peach source for wet pack peaches. When calcium chloride was applied to wet pack peaches before thermal processing at 0.5% w/w, a significant increase was seen in the firmness of wet pack peaches after processing. Peaches treated with calcium chloride did not lose firmness as quickly when stored at 50°C for six weeks, but showed no difference in firmness loss rates when stored at 37°C for six months. Sensory analysis of the samples stored at 37°C for six months showed an improvement in firmness scores but a drastic decline in overall acceptance due to the impact of flavor scores. vi Multiple levels of calcium chloride showed increased firming effects as the percentage of calcium chloride increased, with negative effects on flavor as the percentage increased. Flavor was not significantly affected by calcium chloride at 0.125% in sensory analysis. This study concludes that to optimize flavor and firmness of wet pack peaches, calcium chloride should only be added at a level up to 0.125%(w/w) that will result in a final pH ≥3.85. Advisors/Committee Members: John Mount, Svetlana Zivanovic, Arnold Saxton.

Subjects/Keywords: Pectin; Peaches; Calcium chloride; texture; shelf-life

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Morse, L. C. (2011). Evaluation of Shelf-Life Improvements of Wet Pack Clingstone Peaches Designed for Military Operation Rations by Addition of Calcium Salts. (Thesis). University of Tennessee – Knoxville. Retrieved from https://trace.tennessee.edu/utk_gradthes/1010

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Morse, Lee Charles. “Evaluation of Shelf-Life Improvements of Wet Pack Clingstone Peaches Designed for Military Operation Rations by Addition of Calcium Salts.” 2011. Thesis, University of Tennessee – Knoxville. Accessed January 16, 2021. https://trace.tennessee.edu/utk_gradthes/1010.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Morse, Lee Charles. “Evaluation of Shelf-Life Improvements of Wet Pack Clingstone Peaches Designed for Military Operation Rations by Addition of Calcium Salts.” 2011. Web. 16 Jan 2021.

Vancouver:

Morse LC. Evaluation of Shelf-Life Improvements of Wet Pack Clingstone Peaches Designed for Military Operation Rations by Addition of Calcium Salts. [Internet] [Thesis]. University of Tennessee – Knoxville; 2011. [cited 2021 Jan 16]. Available from: https://trace.tennessee.edu/utk_gradthes/1010.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Morse LC. Evaluation of Shelf-Life Improvements of Wet Pack Clingstone Peaches Designed for Military Operation Rations by Addition of Calcium Salts. [Thesis]. University of Tennessee – Knoxville; 2011. Available from: https://trace.tennessee.edu/utk_gradthes/1010

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

4. Betts, Heather A. Factors affecting penetration of calcium into apples dipped in calcium chloride solutions after harvest.

Degree: Plant & Soil Sciences, 1976, University of Massachusetts

URL: https://scholarworks.umass.edu/theses/3302

Subjects/Keywords: Apples Storage; Calcium chloride; Calcium.

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Betts, H. A. (1976). Factors affecting penetration of calcium into apples dipped in calcium chloride solutions after harvest. (Thesis). University of Massachusetts. Retrieved from https://scholarworks.umass.edu/theses/3302

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Betts, Heather A. “Factors affecting penetration of calcium into apples dipped in calcium chloride solutions after harvest.” 1976. Thesis, University of Massachusetts. Accessed January 16, 2021. https://scholarworks.umass.edu/theses/3302.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Betts, Heather A. “Factors affecting penetration of calcium into apples dipped in calcium chloride solutions after harvest.” 1976. Web. 16 Jan 2021.

Vancouver:

Betts HA. Factors affecting penetration of calcium into apples dipped in calcium chloride solutions after harvest. [Internet] [Thesis]. University of Massachusetts; 1976. [cited 2021 Jan 16]. Available from: https://scholarworks.umass.edu/theses/3302.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Betts HA. Factors affecting penetration of calcium into apples dipped in calcium chloride solutions after harvest. [Thesis]. University of Massachusetts; 1976. Available from: https://scholarworks.umass.edu/theses/3302

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Utah State University

5. Lu, Ying. Effects of sodium chloride salting and substitution with potassium chloride on whey expulsion of cheese.

Degree: MS, Nutrition, Dietetics, and Food Sciences, 2012, Utah State University

URL: https://digitalcommons.usu.edu/etd/1285

► The rate and extent of syneresis (whey expulsion) strongly affects cheese composition and quality. During salting, curd syneresis is influenced by the combined effect… (more)

▼ The rate and extent of syneresis (whey expulsion) strongly affects cheese composition and quality. During salting, curd syneresis is influenced by the combined effect of both osmotic pressure and protein hydration. Our objective is to examine how cheese composition and whey expulsion are influenced by dry salting curd at various intervals, levels, applications, and potassium chloride (KCl) substitution, or change in calcium or sodium level in test solution (i.e., whey-brine). Four sets of unsalted fresh Cheddar curds were salted with different methods, with at least 3 replicates of each set on separate days. Set A was salted with 30 g/kg NaCl over 3 applications, either 5 or 10 min apart. Set B was salted with 30, 25, and 20 g/kg NaCl over 3 applications 5 min apart. Set C was salted with 20 g/kg NaCl using 1, 2, or 3 applications. Set D received salt consisting of a 2:1 molar ratio of NaCl and KCl over 3 applications 5 min apart. Whey was collected every 5 or 10 min until 30 or 40 min after the start of salting and subsequently pressed for 3 h. Using 10-min intervals delayed whey syneresis but after pressing there was no significant influence on final cheese composition. Decreasing salt levels significantly reduced the amount of whey expelled prior to pressing and resulted in cheeses with higher moisture and slightly lower pH. Adding salt over different applications did not significantly affect cheese composition. Partial substitution with KCl did not affect the amount of whey expelled or cheese moisture composition. Salted milled Cheddar cheese curd was immersed at 22°C for 6 or 18 h in test solution, with the addition of 1, 5, 10, or 20 g/L calcium, and 15 g/L salt. After immersion, curd weight change, moisture, pH, sodium, serum calcium and total calcium levels were measured. When calcium levels in solution increased, curd moisture, pH, and weight gain decreased while serum and total calcium levels increased significantly. Similarly, unsalted milled Cheddar cheese curds were immersed at 22°C for 6 h in test solution with 30, 60, 90, or 120 g/L salt in addition to 6 g/L calcium. The salt level in solution was inversely proportional with weight change, moisture, and salt level of curd. Advisors/Committee Members: Donald J. McMahon, Marie K. Walsh, Robert E. Ward, ;.

Subjects/Keywords: Cheese cure; salt solution; sodium chloride; potassium chloride; calcium; Life Sciences; Nutrition

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Lu, Y. (2012). Effects of sodium chloride salting and substitution with potassium chloride on whey expulsion of cheese. (Masters Thesis). Utah State University. Retrieved from https://digitalcommons.usu.edu/etd/1285

Chicago Manual of Style (16^th Edition):

Lu, Ying. “Effects of sodium chloride salting and substitution with potassium chloride on whey expulsion of cheese.” 2012. Masters Thesis, Utah State University. Accessed January 16, 2021. https://digitalcommons.usu.edu/etd/1285.

MLA Handbook (7^th Edition):

Lu, Ying. “Effects of sodium chloride salting and substitution with potassium chloride on whey expulsion of cheese.” 2012. Web. 16 Jan 2021.

Vancouver:

Lu Y. Effects of sodium chloride salting and substitution with potassium chloride on whey expulsion of cheese. [Internet] [Masters thesis]. Utah State University; 2012. [cited 2021 Jan 16]. Available from: https://digitalcommons.usu.edu/etd/1285.

Council of Science Editors:

Lu Y. Effects of sodium chloride salting and substitution with potassium chloride on whey expulsion of cheese. [Masters Thesis]. Utah State University; 2012. Available from: https://digitalcommons.usu.edu/etd/1285

Universidade Estadual de Campinas

6. Santos, Bibiana Alves dos, 1982-. Salt reduction in dry fermented sausages = effects on biochemical, chemical, physical and sensory properties = Redução de sódio em salames : efeito sobre as propriedades bioquímicas, químicas, físicas e sensoriais: Redução de sódio em salames : efeito sobre as propriedades bioquímicas, químicas, físicas e sensoriais.

Degree: 2015, Universidade Estadual de Campinas

URL: http://repositorio.unicamp.br/jspui/handle/REPOSIP/255105

► Abstract: The recommendations of the World Health Organization for reducing sodium intake, which has been positively correlated with hypertension and increased risk of cardiovascular disease,… (more)

▼ Abstract: The recommendations of the World Health Organization for reducing sodium intake, which has been positively correlated with hypertension and increased risk of cardiovascular disease, have led to the need to reduce salt content, the main source of sodium in the processed products. In fermented meat products such as dry fermented sausages characterized by the high NaCl content, this reduction is a major technological challenge due to its functions including the reduction of water activity, solubilization of myofibrillar proteins, controlling of microbiological growth and sensory properties. Although the use of salt substitutes, such as KCl, CaCl2 and MgCl2 is presented as a strategy for reducing sodium levels, few studies have focused on the biochemical reactions occurring during the process of fermentation, maturation, and shelf life of dry fermented sausages. This study aimed to evaluate the physicochemical, microbiological, biochemical, and sensory stability of dry fermented sausages with reduced NaCl (50%), or NaCl replaced by KCl, CaCl2, and a blend of KCl and CaCl2 during the manufacturing process and throughout 90 days of storage. Overall, the results indicate that the reduction of 50% NaCl and 50% substitution of NaCI by KCI 50% did not change the physicochemical, microbiological, and sensory characteristics during processing. An increase in proteolysis was observed in the samples with 50% NaCl reduction, with a decrease in hardness and firmness during processing and storage. Volatile compounds from lipid oxidation were generated in smaller amounts in this treatment. For the dry fermented sausages produced with 50% NaCl and 50% KCl, both proteolysis and rheological properties were not changed. Volatile compounds from carbohydrates fermentation and amino acid degradation increased during storage. The greatest changes were observed in the formulations containing 50% CaCl2 and blend of 25% KCl and 25% CaCl2. High water activity, low pH, and a decrease in micrococcaceae counts. During processing and storage, a greater number of volatile compounds from lipid oxidation and low oxidative stability were observed. Furthermore, changes were observed in the electrophoretic profile of sarcoplasmic proteins from the dry fermented sausages containing CaCl2, which also presented an increase in hardness during storage. The sensory quality was adversely affected, once the dry fermented sausages containing CaCl2 were characterized by the attributes rancid aroma and rancid flavor by the descriptive analysis panel. Similar behavior was also obtained by the CATA and Free Listing tests. Thus, it can be concluded that KCl is the most suitable salt to replace NaCl in the formulations, once it did not affect the chemical, microbiological, biochemical, and sensory quality of the fermented meat products Advisors/Committee Members: UNIVERSIDADE ESTADUAL DE CAMPINAS (CRUESP), Pollonio, Marise Aparecida Rodrigues, 1961- (advisor), Wagner, Roger (coadvisor), Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos (institution), Programa de Pós-Graduação em Tecnologia de Alimentos (nameofprogram), Morgano,, Marcelo Antônio (committee member), Behrens, Jorge Herman (committee member), Netto, Flavia Maria (committee member), Cruz, Adriano Gomes da (committee member).

Subjects/Keywords: Salames; Cloreto de sódio; Cloreto de potássio; Cloreto de calcio; Fermented sausages; Sodium chloride; Potassium chloride; Calcium chloride

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APA (6^th Edition):

Santos, Bibiana Alves dos, 1. (2015). Salt reduction in dry fermented sausages = effects on biochemical, chemical, physical and sensory properties = Redução de sódio em salames : efeito sobre as propriedades bioquímicas, químicas, físicas e sensoriais: Redução de sódio em salames : efeito sobre as propriedades bioquímicas, químicas, físicas e sensoriais. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/255105

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Santos, Bibiana Alves dos, 1982-. “Salt reduction in dry fermented sausages = effects on biochemical, chemical, physical and sensory properties = Redução de sódio em salames : efeito sobre as propriedades bioquímicas, químicas, físicas e sensoriais: Redução de sódio em salames : efeito sobre as propriedades bioquímicas, químicas, físicas e sensoriais.” 2015. Thesis, Universidade Estadual de Campinas. Accessed January 16, 2021. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255105.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Santos, Bibiana Alves dos, 1982-. “Salt reduction in dry fermented sausages = effects on biochemical, chemical, physical and sensory properties = Redução de sódio em salames : efeito sobre as propriedades bioquímicas, químicas, físicas e sensoriais: Redução de sódio em salames : efeito sobre as propriedades bioquímicas, químicas, físicas e sensoriais.” 2015. Web. 16 Jan 2021.

Vancouver:

Santos, Bibiana Alves dos 1. Salt reduction in dry fermented sausages = effects on biochemical, chemical, physical and sensory properties = Redução de sódio em salames : efeito sobre as propriedades bioquímicas, químicas, físicas e sensoriais: Redução de sódio em salames : efeito sobre as propriedades bioquímicas, químicas, físicas e sensoriais. [Internet] [Thesis]. Universidade Estadual de Campinas; 2015. [cited 2021 Jan 16]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/255105.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Santos, Bibiana Alves dos 1. Salt reduction in dry fermented sausages = effects on biochemical, chemical, physical and sensory properties = Redução de sódio em salames : efeito sobre as propriedades bioquímicas, químicas, físicas e sensoriais: Redução de sódio em salames : efeito sobre as propriedades bioquímicas, químicas, físicas e sensoriais. [Thesis]. Universidade Estadual de Campinas; 2015. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/255105

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Brno University of Technology

7. Moldrzyk, Jan. Využití vedlejších energetických produktů a dalších druhotných surovin pro výrobu alfa sádry: Use of energetic by-products and other secondary raw materials for the alpha gypsum production.

Degree: 2018, Brno University of Technology

URL: http://hdl.handle.net/11012/30560

► Thesis focus on the longterm research in an area of alpha gypsum production by non pressure method in chloride salt solutions production, which is researched… (more)

Subjects/Keywords: Alfa – sádra; beztlaková dehydratace; chlorid draselný; chlorid sodný; chlorid vápenatý; Alpha gypsum; non pressure dehydratation; potassium chloride; sodium chloride; calcium chloride

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APA (6^th Edition):

Moldrzyk, J. (2018). Využití vedlejších energetických produktů a dalších druhotných surovin pro výrobu alfa sádry: Use of energetic by-products and other secondary raw materials for the alpha gypsum production. (Thesis). Brno University of Technology. Retrieved from http://hdl.handle.net/11012/30560

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Moldrzyk, Jan. “Využití vedlejších energetických produktů a dalších druhotných surovin pro výrobu alfa sádry: Use of energetic by-products and other secondary raw materials for the alpha gypsum production.” 2018. Thesis, Brno University of Technology. Accessed January 16, 2021. http://hdl.handle.net/11012/30560.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Moldrzyk, Jan. “Využití vedlejších energetických produktů a dalších druhotných surovin pro výrobu alfa sádry: Use of energetic by-products and other secondary raw materials for the alpha gypsum production.” 2018. Web. 16 Jan 2021.

Vancouver:

Moldrzyk J. Využití vedlejších energetických produktů a dalších druhotných surovin pro výrobu alfa sádry: Use of energetic by-products and other secondary raw materials for the alpha gypsum production. [Internet] [Thesis]. Brno University of Technology; 2018. [cited 2021 Jan 16]. Available from: http://hdl.handle.net/11012/30560.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Moldrzyk J. Využití vedlejších energetických produktů a dalších druhotných surovin pro výrobu alfa sádry: Use of energetic by-products and other secondary raw materials for the alpha gypsum production. [Thesis]. Brno University of Technology; 2018. Available from: http://hdl.handle.net/11012/30560

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

8. Naduvath, Anu Paul. Removal and recovery of phosphorus from side-stream hydrolysis.

Degree: Land and Water Resources Engineering (moved 20130630), 2017, KTH

URL: http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-210715

► The report formulates the experiments conducted to remove phosphorus from the return sludge wastewater subjected to side-stream hydrolysis. The experiments are conducted using the… (more)

Subjects/Keywords: Phosphorus removal; Chemical precipitation; Magnesium chloride; Calcium chloride; Struvite; Calcium phosphate; Parameters; Recovery; Civil Engineering; Samhällsbyggnadsteknik

11 more images…

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APA (6^th Edition):

Naduvath, A. P. (2017). Removal and recovery of phosphorus from side-stream hydrolysis. (Thesis). KTH. Retrieved from http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-210715

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Naduvath, Anu Paul. “Removal and recovery of phosphorus from side-stream hydrolysis.” 2017. Thesis, KTH. Accessed January 16, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-210715.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Naduvath, Anu Paul. “Removal and recovery of phosphorus from side-stream hydrolysis.” 2017. Web. 16 Jan 2021.

Vancouver:

Naduvath AP. Removal and recovery of phosphorus from side-stream hydrolysis. [Internet] [Thesis]. KTH; 2017. [cited 2021 Jan 16]. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-210715.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Naduvath AP. Removal and recovery of phosphorus from side-stream hydrolysis. [Thesis]. KTH; 2017. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-210715

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

University of Toledo Health Science Campus

9. Chalamuri, Shanmuka Harish. The Evaluation of the Effect of Anionic and Cationic Surfactants on the Hindered Settling of Light Calcium Carbonate Suspensions.

Degree: MS, Pharmaceutical Sciences (Industrial Pharmacy), 2014, University of Toledo Health Science Campus

URL: http://rave.ohiolink.edu/etdc/view?acc_num=mco1418602604

► The objective of this study is to evaluate the effect of anionic and cationic surfactants on the hindered settling behavior of simple light calcium carbonate… (more)

Subjects/Keywords: Pharmaceuticals; Pharmacy Sciences; Hindered settling; light calcium carbonate; calcium carbonate; sodium lauryl sulfate; benzalkonium chloride

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APA (6^th Edition):

Chalamuri, S. H. (2014). The Evaluation of the Effect of Anionic and Cationic Surfactants on the Hindered Settling of Light Calcium Carbonate Suspensions. (Masters Thesis). University of Toledo Health Science Campus. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=mco1418602604

Chicago Manual of Style (16^th Edition):

Chalamuri, Shanmuka Harish. “The Evaluation of the Effect of Anionic and Cationic Surfactants on the Hindered Settling of Light Calcium Carbonate Suspensions.” 2014. Masters Thesis, University of Toledo Health Science Campus. Accessed January 16, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=mco1418602604.

MLA Handbook (7^th Edition):

Chalamuri, Shanmuka Harish. “The Evaluation of the Effect of Anionic and Cationic Surfactants on the Hindered Settling of Light Calcium Carbonate Suspensions.” 2014. Web. 16 Jan 2021.

Vancouver:

Chalamuri SH. The Evaluation of the Effect of Anionic and Cationic Surfactants on the Hindered Settling of Light Calcium Carbonate Suspensions. [Internet] [Masters thesis]. University of Toledo Health Science Campus; 2014. [cited 2021 Jan 16]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=mco1418602604.

Council of Science Editors:

Chalamuri SH. The Evaluation of the Effect of Anionic and Cationic Surfactants on the Hindered Settling of Light Calcium Carbonate Suspensions. [Masters Thesis]. University of Toledo Health Science Campus; 2014. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=mco1418602604

10. Suutarinen, Marjaana. Effects of Prefreezing Treatments on the Structure of Strawberries and Jams.

Degree: 2004, VTT Technical Research Centre of Finland

URL: http://lib.tkk.fi/Diss/2002/isbn9513859800/

►

Different chemical components and their locations in strawberry (Fragaria x ananassa) achenes, vascular bundles and cortical cell walls were studied by means of bright-field microscopy… (more)

▼

Different chemical components and their locations in strawberry (Fragaria x ananassa) achenes, vascular bundles and cortical cell walls were studied by means of bright-field microscopy using different staining systems and by Fourier transform infrared (FT-IR) microscopy. The structural changes in pretreated strawberry tissues during freezing and thawing were studied by means of physical and chemical analyses as well as by bright-field and FT-IR microscopy, and by confocal laser scanning (CLS) microscopy. In addition, traditional jams made from pretreated frozen strawberries were investigated by means of physical and chemical analyses and by sensory evaluation. Basic microstructural studies showed that all the cell walls were complex and consisted of several components. Lignin was an important component of achenes and vascular tissues, whereas the cortical cell walls contained mainly cellulose, pectin and some protein. Cellulose and pectin were also detectable in the intercellular spaces of cortex, in the vascular tissue and pith. Protein was deposited inside the cortical cells, as well as in the vascular tissue and pith. The microscopical methods used gave comparable results. According to microscopical studies both the pretreatments with calcium chloride (CaCl2) and crystallised sucrose as well with CaCl2 and pectin methyesterase (PME) in a vacuum affected the microstructure of strawberry tissues. These pretreatments especially affected pectin, protein, lignin and structural carbohydrates in the vascular tissue and cortex compared to the untreated reference samples. The use of a vacuum appeared to make the pretreatment solutions absorb more efficiently to the cortex and pith, thus improving the stabilisation particularly of pectin and structural carbohydrates. Firmness of thawed and particularly of jam strawberries pretreated with CaCl2 and PME in a vacuum was higher than that of other pretreated or untreated berries. In all the prefreezing treatments studied, dipping of strawberries into a CaCl2 solution with PME in a vacuum resulted in a significantly different sensory profile than was found in the other jams. The sensory attributes wholeness of the berries (p<0.001), firmness, clarity and evenness of the jam medium (p<0.001), softness of the berries (p<0.001) and faultlessness of odour and flavour (p<0.001) in particular were statistically significantly different among the strawberry jams. Sensory quality was perceived to decrease during 4 months of storage, even though the shapes of the sensory profiles of the studied jams did not change significantly from those evaluated after 2 weeks storage. For achieving high quality jams the pretreatment time should be short (about 5-15 min), the temperature low (below 20 °C), the vacuum level high (pressure less than 10 kPa), the CaCl2 concentration moderate (about 1%) and the dosage of PME comparatively low (about 50-100 μkat/kg strawberries).

VTT publications, ISSN 1455-0849; 462

Advisors/Committee Members: Helsinki University of Technology, Department of Chemical Technology, VTT Biotechnology.

Subjects/Keywords: calcium chloride; pectin methylesterase; sucrose; vacuum; strawberry; structure; prefreezing; jam

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APA (6^th Edition):

Suutarinen, M. (2004). Effects of Prefreezing Treatments on the Structure of Strawberries and Jams. (Thesis). VTT Technical Research Centre of Finland. Retrieved from http://lib.tkk.fi/Diss/2002/isbn9513859800/

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Suutarinen, Marjaana. “Effects of Prefreezing Treatments on the Structure of Strawberries and Jams.” 2004. Thesis, VTT Technical Research Centre of Finland. Accessed January 16, 2021. http://lib.tkk.fi/Diss/2002/isbn9513859800/.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Suutarinen, Marjaana. “Effects of Prefreezing Treatments on the Structure of Strawberries and Jams.” 2004. Web. 16 Jan 2021.

Vancouver:

Suutarinen M. Effects of Prefreezing Treatments on the Structure of Strawberries and Jams. [Internet] [Thesis]. VTT Technical Research Centre of Finland; 2004. [cited 2021 Jan 16]. Available from: http://lib.tkk.fi/Diss/2002/isbn9513859800/.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Suutarinen M. Effects of Prefreezing Treatments on the Structure of Strawberries and Jams. [Thesis]. VTT Technical Research Centre of Finland; 2004. Available from: http://lib.tkk.fi/Diss/2002/isbn9513859800/

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

University of California – San Francisco

11. Wang, Lynn. Functional Studies of the TMEM16B Calcium-activated Chloride Channel in the Lateral Septum.

Degree: Neuroscience, 2018, University of California – San Francisco

URL: http://www.escholarship.org/uc/item/9tp5r4tm

► The lateral septum (LS) plays an important role in regulating aggression. It is well recognized that LS lesions lead to a dramatic increase in aggressive… (more)

Subjects/Keywords: Neurosciences; ano2; anoctamin2; calcium-activated chloride channels; lateral septum; tmem16b

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APA (6^th Edition):

Wang, L. (2018). Functional Studies of the TMEM16B Calcium-activated Chloride Channel in the Lateral Septum. (Thesis). University of California – San Francisco. Retrieved from http://www.escholarship.org/uc/item/9tp5r4tm

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Wang, Lynn. “Functional Studies of the TMEM16B Calcium-activated Chloride Channel in the Lateral Septum.” 2018. Thesis, University of California – San Francisco. Accessed January 16, 2021. http://www.escholarship.org/uc/item/9tp5r4tm.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Wang, Lynn. “Functional Studies of the TMEM16B Calcium-activated Chloride Channel in the Lateral Septum.” 2018. Web. 16 Jan 2021.

Vancouver:

Wang L. Functional Studies of the TMEM16B Calcium-activated Chloride Channel in the Lateral Septum. [Internet] [Thesis]. University of California – San Francisco; 2018. [cited 2021 Jan 16]. Available from: http://www.escholarship.org/uc/item/9tp5r4tm.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Wang L. Functional Studies of the TMEM16B Calcium-activated Chloride Channel in the Lateral Septum. [Thesis]. University of California – San Francisco; 2018. Available from: http://www.escholarship.org/uc/item/9tp5r4tm

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

University of California – San Francisco

12. Wong, Xiu Ming. CG16718, A Calcium-Activated Chloride Channel of the TMEM16 Family in Drosophila melanogaster.

Degree: Chemistry and Chemical Biology, 2013, University of California – San Francisco

URL: http://www.escholarship.org/uc/item/4jd0m5gb

► TMEM16A and TMEM16B are calcium-activated chloride channels (CaCCs) with important functions in mammalian physiology. Whether distant relatives of the vertebrate TMEM16 families also form CaCCs… (more)

Subjects/Keywords: Biology; Calcium-activated chloride channels; Drosophila; host defense

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APA (6^th Edition):

Wong, X. M. (2013). CG16718, A Calcium-Activated Chloride Channel of the TMEM16 Family in Drosophila melanogaster. (Thesis). University of California – San Francisco. Retrieved from http://www.escholarship.org/uc/item/4jd0m5gb

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Wong, Xiu Ming. “CG16718, A Calcium-Activated Chloride Channel of the TMEM16 Family in Drosophila melanogaster.” 2013. Thesis, University of California – San Francisco. Accessed January 16, 2021. http://www.escholarship.org/uc/item/4jd0m5gb.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Wong, Xiu Ming. “CG16718, A Calcium-Activated Chloride Channel of the TMEM16 Family in Drosophila melanogaster.” 2013. Web. 16 Jan 2021.

Vancouver:

Wong XM. CG16718, A Calcium-Activated Chloride Channel of the TMEM16 Family in Drosophila melanogaster. [Internet] [Thesis]. University of California – San Francisco; 2013. [cited 2021 Jan 16]. Available from: http://www.escholarship.org/uc/item/4jd0m5gb.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Wong XM. CG16718, A Calcium-Activated Chloride Channel of the TMEM16 Family in Drosophila melanogaster. [Thesis]. University of California – San Francisco; 2013. Available from: http://www.escholarship.org/uc/item/4jd0m5gb

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Hong Kong University of Science and Technology

13. Tso, Chi Yan. Activated carbon, silica-gel and calcium chloride composite adsorbents for energy efficient adsorption cooling systems.

Degree: 2012, Hong Kong University of Science and Technology

URL: http://repository.ust.hk/ir/Record/1783.1-7789 ; https://doi.org/10.14711/thesis-b1198682 ; http://repository.ust.hk/ir/bitstream/1783.1-7789/1/th_redirect.html

► In recent years, global warming and energy shortage have become more and more serious as economies develop rapidly all over the world. Adsorption cooling systems… (more)

Subjects/Keywords: Carbon, Activated – Absorption and adsorption ; Silica gel ; Calcium chloride ; Adsorption ; Hydronics

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APA (6^th Edition):

Tso, C. Y. (2012). Activated carbon, silica-gel and calcium chloride composite adsorbents for energy efficient adsorption cooling systems. (Thesis). Hong Kong University of Science and Technology. Retrieved from http://repository.ust.hk/ir/Record/1783.1-7789 ; https://doi.org/10.14711/thesis-b1198682 ; http://repository.ust.hk/ir/bitstream/1783.1-7789/1/th_redirect.html

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Tso, Chi Yan. “Activated carbon, silica-gel and calcium chloride composite adsorbents for energy efficient adsorption cooling systems.” 2012. Thesis, Hong Kong University of Science and Technology. Accessed January 16, 2021. http://repository.ust.hk/ir/Record/1783.1-7789 ; https://doi.org/10.14711/thesis-b1198682 ; http://repository.ust.hk/ir/bitstream/1783.1-7789/1/th_redirect.html.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Tso, Chi Yan. “Activated carbon, silica-gel and calcium chloride composite adsorbents for energy efficient adsorption cooling systems.” 2012. Web. 16 Jan 2021.

Vancouver:

Tso CY. Activated carbon, silica-gel and calcium chloride composite adsorbents for energy efficient adsorption cooling systems. [Internet] [Thesis]. Hong Kong University of Science and Technology; 2012. [cited 2021 Jan 16]. Available from: http://repository.ust.hk/ir/Record/1783.1-7789 ; https://doi.org/10.14711/thesis-b1198682 ; http://repository.ust.hk/ir/bitstream/1783.1-7789/1/th_redirect.html.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Tso CY. Activated carbon, silica-gel and calcium chloride composite adsorbents for energy efficient adsorption cooling systems. [Thesis]. Hong Kong University of Science and Technology; 2012. Available from: http://repository.ust.hk/ir/Record/1783.1-7789 ; https://doi.org/10.14711/thesis-b1198682 ; http://repository.ust.hk/ir/bitstream/1783.1-7789/1/th_redirect.html

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Texas Tech University

14. Rodas, Argenis R. Effects of postmortem calcium chloride injection on meat quality traits of steaks from cattle fed with zilpaterol hydrochloride.

Degree: Animal and Food Sciences, 2011, Texas Tech University

URL: http://hdl.handle.net/2346/ETD-TTU-2011-08-1682

► Two experiments were conducted to determine the effects of zilpaterol hydrochloride supplementation (ZH; 6.8 g/ton on a 90% DM basis for 20 d) and calcium… (more)

▼ Two experiments were conducted to determine the effects of zilpaterol hydrochloride supplementation (ZH; 6.8 g/ton on a 90% DM basis for 20 d) and calcium chloride injection (CaCl2 200 mM at 5% wt/wt into 72 h postmortem) on palatability traits (Exp. 1) and shelf-life (Exp. 2) of beef strip loin steaks. Select (USDA) strip loins were obtained from control (non-ZH-fed) and ZH-fed cattle carcasses (Exp. 1= 39; Exp. 2= 20) and right and left sides were selected alternatively to serve as a control (non-injected) or CaCl2-injected and immediately vacuum packaged and stored at 4 °C. Before injecting the subprimals (at 72 h postmortem), two initial steak were cut for proximate, sarcomere length and myofibrillar fragmentation index (MFI) analysis, and stored at -20 °C (for proximate) and -84 °C (for sarcomere length and MFI). For Exp. 1, at 7 d postmortem each strip loin was portioned into steaks, vacuum packaged and aged until 28 d for Warner-Bratzler shear force values (WBSF; 7, 14, 21, and 28 d) and trained sensory analysis (14 and 21 d), purge loss (at 7d) and myofibrillar fragmentation index (MFI; at 3, 7, 28 d). For Exp. 2, treatments were evaluated at 7, 14, and 21 d postmortem using color analysis (trained panelist and Hunter colorimeter), pH, steak purge loss, metmyoglobin reducing activity (MRA) and lipid oxidation (TBARS) on steaks which were PVC-overwrapped and placed in retail cabinets for three days at 3 °C. Results from Exp. 1 indicate both feeding groups and injection treatments diminished their WBSF values as days of postmortem aging were increased; however, WBSF values of ZH-fed steaks were greater (P < 0.05) than non-ZH-fed steaks during all postmortem aging periods. The CaCl2-injected steaks showed lower WBSF values (P < 0.05) than non-injected steaks. Furthermore, trained panelist gave a lower tenderness score to ZH-fed steaks than none-ZH-fed steaks at 14 d and 21 d; contrary, the injection of CaCl2 improved (P < 0.05) tenderness ratings and flavor intensity, compared with their non-injected cohorts at 21 d. Non-ZH-fed steaks and CaCl2-injected presented higher MFI values (P < 0.05) with respect to their controls steaks indicating a higher postmortem proteolysis activity. Sub-primals from ZH-fed and CaCl2-injected showed higher purge loss (P < 0.05). Results from Exp. 2 indicate ZH-fed steaks showed better initial color (lighter; P = 0.04) and color stability during retail display than non-ZH-fed (P = 0.02); though there were no differences in discoloration over aging (P = 0.06). Similarly, injected steaks were lighter on initial color score than non-injected steaks (P = 0.005). Nonetheless, at 14 d of aging, injected steaks started to be more discolored and less color stability (P = 0.0001) than those non-injected steaks. These results were in accordance with the instrumental color results. On MRA values, feeding groups were not different (P = 0.2); but injection treatments groups diminished their MRA percentage at 21 d postmortem aging, but injected steak with CaCl2 showed better reducing ability than… Advisors/Committee Members: Miller, Markus F. (Committee Chair), Brooks, Chance J. (committee member), Jackson, Samuel P. (committee member), Ballou, Michael A. (committee member), Wester, David B. (committee member).

Subjects/Keywords: Beef; Calcium chloride; Shear force; Shelf-life; Tenderness; Zilpaterol hydrochloride

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APA (6^th Edition):

Rodas, A. R. (2011). Effects of postmortem calcium chloride injection on meat quality traits of steaks from cattle fed with zilpaterol hydrochloride. (Thesis). Texas Tech University. Retrieved from http://hdl.handle.net/2346/ETD-TTU-2011-08-1682

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Rodas, Argenis R. “Effects of postmortem calcium chloride injection on meat quality traits of steaks from cattle fed with zilpaterol hydrochloride.” 2011. Thesis, Texas Tech University. Accessed January 16, 2021. http://hdl.handle.net/2346/ETD-TTU-2011-08-1682.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Rodas, Argenis R. “Effects of postmortem calcium chloride injection on meat quality traits of steaks from cattle fed with zilpaterol hydrochloride.” 2011. Web. 16 Jan 2021.

Vancouver:

Rodas AR. Effects of postmortem calcium chloride injection on meat quality traits of steaks from cattle fed with zilpaterol hydrochloride. [Internet] [Thesis]. Texas Tech University; 2011. [cited 2021 Jan 16]. Available from: http://hdl.handle.net/2346/ETD-TTU-2011-08-1682.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Rodas AR. Effects of postmortem calcium chloride injection on meat quality traits of steaks from cattle fed with zilpaterol hydrochloride. [Thesis]. Texas Tech University; 2011. Available from: http://hdl.handle.net/2346/ETD-TTU-2011-08-1682

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

The Ohio State University

15. Shipsey, Edward Joseph. An X-ray diffraction investigation of concentrated solutions of CaCl? and MgCl?.

Degree: PhD, Graduate School, 1967, The Ohio State University

URL: http://rave.ohiolink.edu/etdc/view?acc_num=osu1486641444918346

Subjects/Keywords: Chemistry; X-rays; Calcium chloride

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APA (6^th Edition):

Shipsey, E. J. (1967). An X-ray diffraction investigation of concentrated solutions of CaCl? and MgCl?. (Doctoral Dissertation). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1486641444918346

Chicago Manual of Style (16^th Edition):

Shipsey, Edward Joseph. “An X-ray diffraction investigation of concentrated solutions of CaCl? and MgCl?.” 1967. Doctoral Dissertation, The Ohio State University. Accessed January 16, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=osu1486641444918346.

MLA Handbook (7^th Edition):

Shipsey, Edward Joseph. “An X-ray diffraction investigation of concentrated solutions of CaCl? and MgCl?.” 1967. Web. 16 Jan 2021.

Vancouver:

Shipsey EJ. An X-ray diffraction investigation of concentrated solutions of CaCl? and MgCl?. [Internet] [Doctoral dissertation]. The Ohio State University; 1967. [cited 2021 Jan 16]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1486641444918346.

Council of Science Editors:

Shipsey EJ. An X-ray diffraction investigation of concentrated solutions of CaCl? and MgCl?. [Doctoral Dissertation]. The Ohio State University; 1967. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1486641444918346

University of Oklahoma

16. Willoughby, Thomas Velbert. The crystal and molecular structure of the addition complex of CaClb2s with glycylglycyl-glycine.

Degree: PhD, 1968, University of Oklahoma

URL: http://hdl.handle.net/11244/2480

Subjects/Keywords: Glycine.; Calcium chloride.; Chemistry, Physical.

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APA (6^th Edition):

Willoughby, T. V. (1968). The crystal and molecular structure of the addition complex of CaClb2s with glycylglycyl-glycine. (Doctoral Dissertation). University of Oklahoma. Retrieved from http://hdl.handle.net/11244/2480

Chicago Manual of Style (16^th Edition):

Willoughby, Thomas Velbert. “The crystal and molecular structure of the addition complex of CaClb2s with glycylglycyl-glycine.” 1968. Doctoral Dissertation, University of Oklahoma. Accessed January 16, 2021. http://hdl.handle.net/11244/2480.

MLA Handbook (7^th Edition):

Willoughby, Thomas Velbert. “The crystal and molecular structure of the addition complex of CaClb2s with glycylglycyl-glycine.” 1968. Web. 16 Jan 2021.

Vancouver:

Willoughby TV. The crystal and molecular structure of the addition complex of CaClb2s with glycylglycyl-glycine. [Internet] [Doctoral dissertation]. University of Oklahoma; 1968. [cited 2021 Jan 16]. Available from: http://hdl.handle.net/11244/2480.

Council of Science Editors:

Willoughby TV. The crystal and molecular structure of the addition complex of CaClb2s with glycylglycyl-glycine. [Doctoral Dissertation]. University of Oklahoma; 1968. Available from: http://hdl.handle.net/11244/2480

Universidade Estadual de Campinas

17. Horita, Claudia Nakamura, 1972-. Redução de sódio em salsichas com alto teor de carne de frango mecanicamente separada = efeito de sais substitutos e derivados de alho sobre atributos de qualidade e segurança: Sodium reduction in frankfurters with high content of mechanically deboned poultry meat : effect of salts substitutes and garlic derivatives on quality and safety attributes.

Degree: 2015, Universidade Estadual de Campinas

URL: http://repositorio.unicamp.br/jspui/handle/REPOSIP/255101

► Abstract: The positive correlation between salt intake and the development of diseases including hypertension, and cardiovascular and renal disorders has led health authorities to recommend… (more)

▼ Abstract: The positive correlation between salt intake and the development of diseases including hypertension, and cardiovascular and renal disorders has led health authorities to recommend the reduction of sodium intake. Cooked emulsified meat products, mainly sausages, have high sodium levels and are among the most consumed products in Brazil. In some types of sausages, the mechanically deboned poultry meat (MDPM) stands out as less noble materials used to reduce costs, allowed in concentrations of up to 60%. Sodium chloride is a multi-functional ingredient, since it provides sensory, preservative, and technological properties in meat products. Sodium reduction can be even more challenging in formulations containing high MDPM levels, due to loss of functional properties of the meat matrix (presence of proteins of lower functionality, portions of the bone marrow, high collagen and fat contents). Thus, this study aimed to investigate the effect of sodium reduction on the quality of sausages with high MDPM content. The study was divided into three stages. In the first step, blends of potassium chloride and calcium chloride with ionic strength equivalent to 2% NaCl were used to replace 25% or 50% of NaCl in sausages containing 60% MDPM. The purpose of this step was to evaluate the effect of the addition of salt blends on the physicochemical and sensory characteristics of the sausages. The following parameters were investigated: sodium content, Aw, emulsion stability (batter), instrumental color, texture profile, microstructure, and sensory acceptance. In the second step, a formulation containing a salt blend to replace 50% NaCl was selected from the first step, and garlic derivatives (fresh, powder, commercial oil, extract obtained by pressurized liquid extraction) were added. The objective was to investigate the effects of garlic derivatives as antioxidant and antimicrobial agents in the sausage formulations. The determinations were the same as the first step, except for microstructure, plus measurement of Thiobarbituric Acid Reactive Substances and microbiological analyses during 60 days of refrigerated storage. Finally, a third step was carried out to evaluate the effect of garlic derivatives as flavor enhancers through quantitative descriptive analysis and acceptance tests, using two commercial samples for comparison. Fresh garlic and garlic PLE extract at concentrations of 1% and 0.02%, respectively, presented antioxidant and antimicrobial properties throughout the shelf life of the sausages. The sausage samples were characterized by eighteen descriptors selected by the assessors in the quantitative descriptive analysis. In general, the treatments had higher flavor intensity and garlic flavor, while the commercial samples exhibited smoky aroma and flavor. In the preference test, the commercial sausages were the most accepted for overall impression, and the sausages prepared for the study presented very similar sensory profiles. Thus, the addition of garlic derivatives in sausage formulations containing high… Advisors/Committee Members: UNIVERSIDADE ESTADUAL DE CAMPINAS (CRUESP), Pollonio, Marise Aparecida Rodrigues, 1961- (advisor), Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos (institution), Programa de Pós-Graduação em Tecnologia de Alimentos (nameofprogram), Ribeiro, Ana Paula Badan (committee member), Guimarães, Judite das Graças Lapa (committee member), Nascimento, Maristela da Silva do (committee member), Silveira, Neliane Ferraz de Arruda (committee member).

Subjects/Keywords: Produtos cárneos; Cloreto de potássio; Cloreto de calcio; Alho; Redução de sal; Meat products; Potassium chloride; Calcium chloride; Garlic; Salt reduction

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APA (6^th Edition):

Horita, Claudia Nakamura, 1. (2015). Redução de sódio em salsichas com alto teor de carne de frango mecanicamente separada = efeito de sais substitutos e derivados de alho sobre atributos de qualidade e segurança: Sodium reduction in frankfurters with high content of mechanically deboned poultry meat : effect of salts substitutes and garlic derivatives on quality and safety attributes. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/255101

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Horita, Claudia Nakamura, 1972-. “Redução de sódio em salsichas com alto teor de carne de frango mecanicamente separada = efeito de sais substitutos e derivados de alho sobre atributos de qualidade e segurança: Sodium reduction in frankfurters with high content of mechanically deboned poultry meat : effect of salts substitutes and garlic derivatives on quality and safety attributes.” 2015. Thesis, Universidade Estadual de Campinas. Accessed January 16, 2021. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255101.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Horita, Claudia Nakamura, 1972-. “Redução de sódio em salsichas com alto teor de carne de frango mecanicamente separada = efeito de sais substitutos e derivados de alho sobre atributos de qualidade e segurança: Sodium reduction in frankfurters with high content of mechanically deboned poultry meat : effect of salts substitutes and garlic derivatives on quality and safety attributes.” 2015. Web. 16 Jan 2021.

Vancouver:

Horita, Claudia Nakamura 1. Redução de sódio em salsichas com alto teor de carne de frango mecanicamente separada = efeito de sais substitutos e derivados de alho sobre atributos de qualidade e segurança: Sodium reduction in frankfurters with high content of mechanically deboned poultry meat : effect of salts substitutes and garlic derivatives on quality and safety attributes. [Internet] [Thesis]. Universidade Estadual de Campinas; 2015. [cited 2021 Jan 16]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/255101.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Horita, Claudia Nakamura 1. Redução de sódio em salsichas com alto teor de carne de frango mecanicamente separada = efeito de sais substitutos e derivados de alho sobre atributos de qualidade e segurança: Sodium reduction in frankfurters with high content of mechanically deboned poultry meat : effect of salts substitutes and garlic derivatives on quality and safety attributes. [Thesis]. Universidade Estadual de Campinas; 2015. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/255101

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Texas Tech University

18. Zorbas, Fotios. Low temperature drying using liquid desiccants.

Degree: Mechanical Engineering, 1987, Texas Tech University

URL: http://hdl.handle.net/2346/9389

► In the past decade, due to the increased cost of energy, lowtemperature drying systems using liquid desiccants have received great attention. The basic concept of… (more)

Subjects/Keywords: Drying agents; Calcium chloride; Drying apparatus; Lithium chloride

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APA (6^th Edition):

Zorbas, F. (1987). Low temperature drying using liquid desiccants. (Thesis). Texas Tech University. Retrieved from http://hdl.handle.net/2346/9389

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Zorbas, Fotios. “Low temperature drying using liquid desiccants.” 1987. Thesis, Texas Tech University. Accessed January 16, 2021. http://hdl.handle.net/2346/9389.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Zorbas, Fotios. “Low temperature drying using liquid desiccants.” 1987. Web. 16 Jan 2021.

Vancouver:

Zorbas F. Low temperature drying using liquid desiccants. [Internet] [Thesis]. Texas Tech University; 1987. [cited 2021 Jan 16]. Available from: http://hdl.handle.net/2346/9389.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Zorbas F. Low temperature drying using liquid desiccants. [Thesis]. Texas Tech University; 1987. Available from: http://hdl.handle.net/2346/9389

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Brno University of Technology

19. Urban, Karel. Příprava vysokohodnotných síranových pojiv beztlakovou metodou: Preparation of high performance sulphate binder by nonpressure method.

Degree: 2019, Brno University of Technology

URL: http://hdl.handle.net/11012/35265

► Institut of Technology building materials and components in FAST VUT Brno is for several years engageding by research of unpressurized production of high sulphate binders… (more)

Subjects/Keywords: Sádrovec; alfa sádra; chlorid sodný; chlorid draselný; chlorid vápenatý; beztlaková metoda; Gypsum; alpha gypsum; sodium chloride; potassium chloride; calcium chloride; nonpressure dehydration

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APA (6^th Edition):

Urban, K. (2019). Příprava vysokohodnotných síranových pojiv beztlakovou metodou: Preparation of high performance sulphate binder by nonpressure method. (Thesis). Brno University of Technology. Retrieved from http://hdl.handle.net/11012/35265

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Urban, Karel. “Příprava vysokohodnotných síranových pojiv beztlakovou metodou: Preparation of high performance sulphate binder by nonpressure method.” 2019. Thesis, Brno University of Technology. Accessed January 16, 2021. http://hdl.handle.net/11012/35265.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Urban, Karel. “Příprava vysokohodnotných síranových pojiv beztlakovou metodou: Preparation of high performance sulphate binder by nonpressure method.” 2019. Web. 16 Jan 2021.

Vancouver:

Urban K. Příprava vysokohodnotných síranových pojiv beztlakovou metodou: Preparation of high performance sulphate binder by nonpressure method. [Internet] [Thesis]. Brno University of Technology; 2019. [cited 2021 Jan 16]. Available from: http://hdl.handle.net/11012/35265.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Urban K. Příprava vysokohodnotných síranových pojiv beztlakovou metodou: Preparation of high performance sulphate binder by nonpressure method. [Thesis]. Brno University of Technology; 2019. Available from: http://hdl.handle.net/11012/35265

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

UCLA

20. Sullivan, Scott Trevor. The MOTion trap: a hybrid atom-ion trap system for experiments in cold-chemistry and the production of cold polar molecular ions.

Degree: Physics, 2013, UCLA

URL: http://www.escholarship.org/uc/item/0c36c29j

► This dissertation details of the construction of and experiments performed in a hybrid system consisting of a cold neutral atomic magneto-optical trap (MOT) contained within… (more)

▼ This dissertation details of the construction of and experiments performed in a hybrid system consisting of a cold neutral atomic magneto-optical trap (MOT) contained within a linear radio-frequency quadrupole ion trap (LQT). The combination of these two workhorses of atomic physics facilitates a variety of developing science such as the controlled investigation of ion-neutral quantum chemistry and the production of ground-state molecular ions. While the primary focus of this work is the production of ultracold molecular ions via sympathetic cooling, there has been investigation of cold (T ~ mK) ion-neutral charge exchange processes in two different ion-neutral pair systems. In addition, a possible method of producing ultracold homonuclear molecular ions via a photo-associative ionization (PAI) pathway is studied in the MOT. The LQT traps ions in spatial overlap with a ⁴⁰Ca MOT constituting an ultracold buffer gas purposed to sympathetically cool molecular ions.An effective, general method of producing ground-state molecular ions would open a field of physics allowing, for example, precise measurements of molecular transitions which are uniquely sensitive to parity violation, or the possible variation of fundamental constants. Another promising application of cold molecular ions is an implementation of a quantum computing architecture by coupling micro-fabricated strip-line resonators to the microwave rotational transition found in many diatomic molecular ions. The molecular ion BaCl⁺ is chosen to be used in proof-of-principle sympathetic cooling experiments. Ultimately, a vibrational internal state thermometry experiment shows that the Ca MOT performs very efficiently at quenching the vibrational motion of the BaCl⁺ molecular ion.As a product of overcoming experimental challenges, this thesis discusses several experiments to characterize trapping and reaction dynamics in the hybrid system. For example, charge transfer measurements are performed with two different laser-cooled atomic ion species, Yb⁺ and Ba⁺, which are allowed and disallowed ground-state reaction, respectively. Controlled measurements of these inelastic processes test the cutting edge of quantum theory of ion-neutral interaction in both the ground-state and under optical excitation.

Subjects/Keywords: Atomic physics; Molecular physics; barium chloride; calcium; magneto-optical trap; molecules; sympathetic cooling; ultracold

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APA (6^th Edition):

Sullivan, S. T. (2013). The MOTion trap: a hybrid atom-ion trap system for experiments in cold-chemistry and the production of cold polar molecular ions. (Thesis). UCLA. Retrieved from http://www.escholarship.org/uc/item/0c36c29j

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Sullivan, Scott Trevor. “The MOTion trap: a hybrid atom-ion trap system for experiments in cold-chemistry and the production of cold polar molecular ions.” 2013. Thesis, UCLA. Accessed January 16, 2021. http://www.escholarship.org/uc/item/0c36c29j.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Sullivan, Scott Trevor. “The MOTion trap: a hybrid atom-ion trap system for experiments in cold-chemistry and the production of cold polar molecular ions.” 2013. Web. 16 Jan 2021.

Vancouver:

Sullivan ST. The MOTion trap: a hybrid atom-ion trap system for experiments in cold-chemistry and the production of cold polar molecular ions. [Internet] [Thesis]. UCLA; 2013. [cited 2021 Jan 16]. Available from: http://www.escholarship.org/uc/item/0c36c29j.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Sullivan ST. The MOTion trap: a hybrid atom-ion trap system for experiments in cold-chemistry and the production of cold polar molecular ions. [Thesis]. UCLA; 2013. Available from: http://www.escholarship.org/uc/item/0c36c29j

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Anna University

21. Surentherababu S. Growth and characterization of Thiourea based organic and Semiorganic non linear optical Single crystals;.

Degree: Growth and characterization of Thiourea based organic and Semiorganic non linear optical Single crystals, 2015, Anna University

URL: http://shodhganga.inflibnet.ac.in/handle/10603/39126

►

Non Linear Optical materials play an important role in the field newlineof telecommunication optical switching and optical processing In recent newlineyears several studies dealing with… (more)

Subjects/Keywords: calcium thiourea nitrate tetrahydride; nonlinear optics; potassium thiourea chloride; potassium thiourea sulphate

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APA (6^th Edition):

S, S. (2015). Growth and characterization of Thiourea based organic and Semiorganic non linear optical Single crystals;. (Thesis). Anna University. Retrieved from http://shodhganga.inflibnet.ac.in/handle/10603/39126

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

S, Surentherababu. “Growth and characterization of Thiourea based organic and Semiorganic non linear optical Single crystals;.” 2015. Thesis, Anna University. Accessed January 16, 2021. http://shodhganga.inflibnet.ac.in/handle/10603/39126.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

S, Surentherababu. “Growth and characterization of Thiourea based organic and Semiorganic non linear optical Single crystals;.” 2015. Web. 16 Jan 2021.

Vancouver:

S S. Growth and characterization of Thiourea based organic and Semiorganic non linear optical Single crystals;. [Internet] [Thesis]. Anna University; 2015. [cited 2021 Jan 16]. Available from: http://shodhganga.inflibnet.ac.in/handle/10603/39126.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

S S. Growth and characterization of Thiourea based organic and Semiorganic non linear optical Single crystals;. [Thesis]. Anna University; 2015. Available from: http://shodhganga.inflibnet.ac.in/handle/10603/39126

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Texas A&M University

22. Choi, Hyung Jun. Soil stabilization using optimum quantity of calcium chloride with Class F fly ash.

Degree: MS, Civil Engineering, 2006, Texas A&M University

URL: http://hdl.handle.net/1969.1/4287

► On-going research at Texas A&M University indicated that soil stabilization using calcium chloride filter cake along with Class F fly ash generates high strength. Previous… (more)

Subjects/Keywords: Soil; Stabilization; Calcium Chloride; Fly Ash

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APA (6^th Edition):

Choi, H. J. (2006). Soil stabilization using optimum quantity of calcium chloride with Class F fly ash. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/4287

Chicago Manual of Style (16^th Edition):

Choi, Hyung Jun. “Soil stabilization using optimum quantity of calcium chloride with Class F fly ash.” 2006. Masters Thesis, Texas A&M University. Accessed January 16, 2021. http://hdl.handle.net/1969.1/4287.

MLA Handbook (7^th Edition):

Choi, Hyung Jun. “Soil stabilization using optimum quantity of calcium chloride with Class F fly ash.” 2006. Web. 16 Jan 2021.

Vancouver:

Choi HJ. Soil stabilization using optimum quantity of calcium chloride with Class F fly ash. [Internet] [Masters thesis]. Texas A&M University; 2006. [cited 2021 Jan 16]. Available from: http://hdl.handle.net/1969.1/4287.

Council of Science Editors:

Choi HJ. Soil stabilization using optimum quantity of calcium chloride with Class F fly ash. [Masters Thesis]. Texas A&M University; 2006. Available from: http://hdl.handle.net/1969.1/4287

University of Guelph

23. Herr, Julia Emily. Mechanisms of Rupture of Mucin Vesicles from the Slime of Pacific Hagfish (Eptatretus stoutii): Roles of Inorganic Ions and Aquaporin Water Channels.

Degree: MS, Department of Integrative Biology, 2012, University of Guelph

URL: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/3687

► Pacific hagfish (Eptatretus stoutii) slime mucin vesicles are released by holocrine secretion with membranes that remain intact until the vesicle contacts seawater and ruptures. This… (more)

Subjects/Keywords: hagfish slime; mucin vesicle; calcium-activated chloride channel; aquaporin; mucus; ion channel

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APA (6^th Edition):

Herr, J. E. (2012). Mechanisms of Rupture of Mucin Vesicles from the Slime of Pacific Hagfish (Eptatretus stoutii): Roles of Inorganic Ions and Aquaporin Water Channels. (Masters Thesis). University of Guelph. Retrieved from https://atrium.lib.uoguelph.ca/xmlui/handle/10214/3687

Chicago Manual of Style (16^th Edition):

Herr, Julia Emily. “Mechanisms of Rupture of Mucin Vesicles from the Slime of Pacific Hagfish (Eptatretus stoutii): Roles of Inorganic Ions and Aquaporin Water Channels.” 2012. Masters Thesis, University of Guelph. Accessed January 16, 2021. https://atrium.lib.uoguelph.ca/xmlui/handle/10214/3687.

MLA Handbook (7^th Edition):

Herr, Julia Emily. “Mechanisms of Rupture of Mucin Vesicles from the Slime of Pacific Hagfish (Eptatretus stoutii): Roles of Inorganic Ions and Aquaporin Water Channels.” 2012. Web. 16 Jan 2021.

Vancouver:

Herr JE. Mechanisms of Rupture of Mucin Vesicles from the Slime of Pacific Hagfish (Eptatretus stoutii): Roles of Inorganic Ions and Aquaporin Water Channels. [Internet] [Masters thesis]. University of Guelph; 2012. [cited 2021 Jan 16]. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/3687.

Council of Science Editors:

Herr JE. Mechanisms of Rupture of Mucin Vesicles from the Slime of Pacific Hagfish (Eptatretus stoutii): Roles of Inorganic Ions and Aquaporin Water Channels. [Masters Thesis]. University of Guelph; 2012. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/3687

Univerzitet u Beogradu

24. Trumić, Maja. 1981-. Model kinetike izdvajanja čestica tonera iz vodene suspenzije papira.

Degree: Tehnički fakultet u Boru, 2016, Univerzitet u Beogradu

URL: https://fedorabg.bg.ac.rs/fedora/get/o:11326/bdef:Content/get

►

Tehnološko inženjerstvo - Hemija i hemijska tehnologija / Technological engineering - Chemistry and Chemical Technology

Izdvajanje čestica tonera iz vodene suspenzije papira ispitivano je na… (more)

▼

Tehnološko inženjerstvo - Hemija i hemijska tehnologija / Technological engineering - Chemistry and Chemical Technology

Izdvajanje čestica tonera iz vodene suspenzije papira ispitivano je na sintetičkim uzorcima celuloznih vlakana i čestica tonera da bi se eliminisao uticaj sraslaca vlakno - čestica kao i uticaj krupnoće čestica tonera na efikasnost procesa flotiranja tonera uz konstantan maseni odnos vlakana celuloze i čestica tonera. Takođe da bi se obezbedile iste fizičko hemijske karakteristike tonera kao nakon dezintegracije štampanog papira, sintetički uzorak je pripremljen postupkom topljenja u cilju simuliranja procesa oksidopolimerizacije do koje dolazi prilikom štampanja na laserskom štampaču, usitnjavanjem i prosejavanjem na seriji sita radi dobijanja srednjeg prečnika čestica tonera približnom prečniku pri dezintegraciji štampanog papira. Rezultati analiza SEM i DSC pokazale su da je moguće pripremiti sintetički uzorak koji ima skoro identične fizičko hemijske karakteristike kao i realni uzorak štampanog tonera nakon procesa dezintegracije. Nakon obrade literature usvojili su se konstantni optimalni parametri u procesu flotacije, temperatura tečne faze, sadržaj čvrste faze, brzina agitacije, protok vazduha, vreme kondicioniranja, dok su promenljivi parametri u procesu flotacije bili vrsta i koncentracija surfakanata (oleinska kiselina koncentracije od 3,38 10-6 M/dm3 do 2,03 10-4M/dm3 sa ili bez dodatka kalcijum hlorida 3 10-3M/dm3, MIBC koncentracije 1,40 10-5 M/dm3 do 5,60 10-5M/dm3), kao i pH vrednost sredine (od pH 3 do 12). Radi upoređivanja ostvarenih rezultata sa rezultatima iz literature, testiranja i analiziranja kinetičkih modela izdvajanja čestica tonera iz suspenzije papira, definisani su optimalni uslovi pri kojima se ostvaruje dobra selektivnost u procesu flotacije (oleinska kiselina 3,38 10-6 M/dm3 pri pH 9; oleinska kiselina 2,37 10-5 M/dm3 u prisustvu kalcijum hlorida 3 10-3 M/dm3 pri pH 3; MIBC 1,40 10-5 M/dm3 pri pH 7 i 9; MIBC 2,40 10-5 M/dm3 pri pH 9 i 12). Rezultati eksperimentalnih istraživanja izdvajanja čestica tonera iz vodene suspenzije papira pri definisanim optimalnim uslovima, ukazuju na mogućnost primene postupka flotacije radi dobijanja dobre selektivnosti izdvojenog tonera u proizvodu pene (I) i prečišćenih vlakana celuloze u proizvodu otoka (Y) preko 90 %, tako da su kinetički modeli (klasičan model prvog...

Advisors/Committee Members: Antonijević, Milan. 1955-.

Subjects/Keywords: toner particles; cellulose fibers; flotation of toner; oleic acid; calcium chloride; MIBC; kinetic models

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APA (6^th Edition):

Trumić, M. 1. (2016). Model kinetike izdvajanja čestica tonera iz vodene suspenzije papira. (Thesis). Univerzitet u Beogradu. Retrieved from https://fedorabg.bg.ac.rs/fedora/get/o:11326/bdef:Content/get

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Trumić, Maja 1981-. “Model kinetike izdvajanja čestica tonera iz vodene suspenzije papira.” 2016. Thesis, Univerzitet u Beogradu. Accessed January 16, 2021. https://fedorabg.bg.ac.rs/fedora/get/o:11326/bdef:Content/get.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Trumić, Maja 1981-. “Model kinetike izdvajanja čestica tonera iz vodene suspenzije papira.” 2016. Web. 16 Jan 2021.

Vancouver:

Trumić M1. Model kinetike izdvajanja čestica tonera iz vodene suspenzije papira. [Internet] [Thesis]. Univerzitet u Beogradu; 2016. [cited 2021 Jan 16]. Available from: https://fedorabg.bg.ac.rs/fedora/get/o:11326/bdef:Content/get.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Trumić M1. Model kinetike izdvajanja čestica tonera iz vodene suspenzije papira. [Thesis]. Univerzitet u Beogradu; 2016. Available from: https://fedorabg.bg.ac.rs/fedora/get/o:11326/bdef:Content/get

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

University of California – San Francisco

25. Huang, Wendy C. Calcium-Activated Chloride Channels (CaCCs) regulate action potential and synaptic responses in hippocampal pyramidal neurons.

Degree: Neuroscience, 2010, University of California – San Francisco

URL: http://www.escholarship.org/uc/item/1441p4tq

► Neurons rely on action potentials for propagating signals and synaptic potentials for responding to other neurons. The calcium influx during these electrical events opens calcium-activated… (more)

Subjects/Keywords: Neurosciences; action potential; CaCCs; calcium-activated chloride channels; hippocampal pyramidal neurons; synaptic response; TMEM16

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APA (6^th Edition):

Huang, W. C. (2010). Calcium-Activated Chloride Channels (CaCCs) regulate action potential and synaptic responses in hippocampal pyramidal neurons. (Thesis). University of California – San Francisco. Retrieved from http://www.escholarship.org/uc/item/1441p4tq

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Huang, Wendy C. “Calcium-Activated Chloride Channels (CaCCs) regulate action potential and synaptic responses in hippocampal pyramidal neurons.” 2010. Thesis, University of California – San Francisco. Accessed January 16, 2021. http://www.escholarship.org/uc/item/1441p4tq.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Huang, Wendy C. “Calcium-Activated Chloride Channels (CaCCs) regulate action potential and synaptic responses in hippocampal pyramidal neurons.” 2010. Web. 16 Jan 2021.

Vancouver:

Huang WC. Calcium-Activated Chloride Channels (CaCCs) regulate action potential and synaptic responses in hippocampal pyramidal neurons. [Internet] [Thesis]. University of California – San Francisco; 2010. [cited 2021 Jan 16]. Available from: http://www.escholarship.org/uc/item/1441p4tq.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Huang WC. Calcium-Activated Chloride Channels (CaCCs) regulate action potential and synaptic responses in hippocampal pyramidal neurons. [Thesis]. University of California – San Francisco; 2010. Available from: http://www.escholarship.org/uc/item/1441p4tq

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Michigan State University

26. Sargent, Steven Alonzo. The application of calcium to Jonathan apples by hydrocooling.

Degree: MS, Department of Horticulture, 1979, Michigan State University

URL: http://etd.lib.msu.edu/islandora/object/etd:42551

Subjects/Keywords: Apples – Storage; Calcium chloride; Fruit – Precooling

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APA (6^th Edition):

Sargent, S. A. (1979). The application of calcium to Jonathan apples by hydrocooling. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:42551

Chicago Manual of Style (16^th Edition):

Sargent, Steven Alonzo. “The application of calcium to Jonathan apples by hydrocooling.” 1979. Masters Thesis, Michigan State University. Accessed January 16, 2021. http://etd.lib.msu.edu/islandora/object/etd:42551.

MLA Handbook (7^th Edition):

Sargent, Steven Alonzo. “The application of calcium to Jonathan apples by hydrocooling.” 1979. Web. 16 Jan 2021.

Vancouver:

Sargent SA. The application of calcium to Jonathan apples by hydrocooling. [Internet] [Masters thesis]. Michigan State University; 1979. [cited 2021 Jan 16]. Available from: http://etd.lib.msu.edu/islandora/object/etd:42551.

Council of Science Editors:

Sargent SA. The application of calcium to Jonathan apples by hydrocooling. [Masters Thesis]. Michigan State University; 1979. Available from: http://etd.lib.msu.edu/islandora/object/etd:42551

Montana State University

27. Woodbury, Bryan Lee. Hydraulic property modification of saline-sodic soils by addition of calcium chloride.

Degree: MS, College of Agriculture, 1993, Montana State University

URL: https://scholarworks.montana.edu/xmlui/handle/1/7222

Subjects/Keywords: Soils.; Permeability.; Salts.; Irrigation.; Calcium chloride.

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APA (6^th Edition):

Woodbury, B. L. (1993). Hydraulic property modification of saline-sodic soils by addition of calcium chloride. (Masters Thesis). Montana State University. Retrieved from https://scholarworks.montana.edu/xmlui/handle/1/7222

Chicago Manual of Style (16^th Edition):

Woodbury, Bryan Lee. “Hydraulic property modification of saline-sodic soils by addition of calcium chloride.” 1993. Masters Thesis, Montana State University. Accessed January 16, 2021. https://scholarworks.montana.edu/xmlui/handle/1/7222.

MLA Handbook (7^th Edition):

Woodbury, Bryan Lee. “Hydraulic property modification of saline-sodic soils by addition of calcium chloride.” 1993. Web. 16 Jan 2021.

Vancouver:

Woodbury BL. Hydraulic property modification of saline-sodic soils by addition of calcium chloride. [Internet] [Masters thesis]. Montana State University; 1993. [cited 2021 Jan 16]. Available from: https://scholarworks.montana.edu/xmlui/handle/1/7222.

Council of Science Editors:

Woodbury BL. Hydraulic property modification of saline-sodic soils by addition of calcium chloride. [Masters Thesis]. Montana State University; 1993. Available from: https://scholarworks.montana.edu/xmlui/handle/1/7222

Montana State University

28. Wang, Jim Tong. Anomalies of hypersound velocity and attenuation in ferroelectric tris-sarcosine calcium chloride (TSCC) for Brillouin small angle, right angle and backscattering.

Degree: PhD, College of Letters & Science, 1986, Montana State University

URL: https://scholarworks.montana.edu/xmlui/handle/1/5924

Subjects/Keywords: Brillouin scattering.; Ferroelectric crystals.; Calcium chloride.

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APA (6^th Edition):

Wang, J. T. (1986). Anomalies of hypersound velocity and attenuation in ferroelectric tris-sarcosine calcium chloride (TSCC) for Brillouin small angle, right angle and backscattering. (Doctoral Dissertation). Montana State University. Retrieved from https://scholarworks.montana.edu/xmlui/handle/1/5924

Chicago Manual of Style (16^th Edition):

Wang, Jim Tong. “Anomalies of hypersound velocity and attenuation in ferroelectric tris-sarcosine calcium chloride (TSCC) for Brillouin small angle, right angle and backscattering.” 1986. Doctoral Dissertation, Montana State University. Accessed January 16, 2021. https://scholarworks.montana.edu/xmlui/handle/1/5924.

MLA Handbook (7^th Edition):

Wang, Jim Tong. “Anomalies of hypersound velocity and attenuation in ferroelectric tris-sarcosine calcium chloride (TSCC) for Brillouin small angle, right angle and backscattering.” 1986. Web. 16 Jan 2021.

Vancouver:

Wang JT. Anomalies of hypersound velocity and attenuation in ferroelectric tris-sarcosine calcium chloride (TSCC) for Brillouin small angle, right angle and backscattering. [Internet] [Doctoral dissertation]. Montana State University; 1986. [cited 2021 Jan 16]. Available from: https://scholarworks.montana.edu/xmlui/handle/1/5924.

Council of Science Editors:

Wang JT. Anomalies of hypersound velocity and attenuation in ferroelectric tris-sarcosine calcium chloride (TSCC) for Brillouin small angle, right angle and backscattering. [Doctoral Dissertation]. Montana State University; 1986. Available from: https://scholarworks.montana.edu/xmlui/handle/1/5924

Kansas State University

29. Porras, Yadira A. Durable high early strength concrete.

Degree: MS, Department of Civil Engineering, 2018, Kansas State University

URL: http://hdl.handle.net/2097/38761

► Based on a 2017 report on infrastructure by the American Society of Civil Engineers, 13% of Kansas public roads are in poor condition. Furthermore, reconstruction… (more)

▼ Based on a 2017 report on infrastructure by the American Society of Civil Engineers, 13% of Kansas public roads are in poor condition. Furthermore, reconstruction of a two-lane concrete pavement costs between 0.8 and 1.15 million dollars per lane mile. High early strength Portland cement concrete pavement (PCCP) patches are widely used in pavement preservation in Kansas due to the ability to open to traffic early. However, these repairs done by the Kansas Department of Transportation (KDOT) deteriorate faster than expected, though, prompting a need for inexpensive, durable high early strength concrete repair mixtures that meet KDOT standards (i.e., a 20-year service life). This study developed an experimental matrix consisting of six PCCP patching mixture designs with varying cement content and calcium chloride dosage. The mixtures were subjected to isothermal calorimetry, strength testing, drying shrinkage, and various durability tests. The effects of cement content and calcium chloride dosage on concrete strength and durability were then investigated. In addition, the compressive strength development with time, the split tensile versus compressive strength relationship, and the shrinkage strain of the PCCP patching mixtures were compared to established relationships provided by the American Concrete Institute (ACI). Results showed a maximum 3% increase in total heat generated by various concrete paste samples in isothermal calorimetry testing. The minimum compressive strength of 1,800 psi required by KDOT could likely be obtained using any of the PCCP mixtures, regardless of the cement content or calcium chloride dosage used in the study. Furthermore, surface resistivity tests for mixtures containing calcium chloride could result in erroneous measurements. Only one mixture satisfied the maximum expansion and minimum relative dynamic modulus of elasticity required by KDOT. Some ACI relationships for shrinkage and strength development do not appear to be valid for high early strength PCCP patching mixtures. Advisors/Committee Members: Mustaque A. Hossain.

Subjects/Keywords: High early strength; Durability; Rapid repair; Concrete; Pavement; Patches; Calcium chloride; High cement content

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APA (6^th Edition):

Porras, Y. A. (2018). Durable high early strength concrete. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/38761

Chicago Manual of Style (16^th Edition):

Porras, Yadira A. “Durable high early strength concrete.” 2018. Masters Thesis, Kansas State University. Accessed January 16, 2021. http://hdl.handle.net/2097/38761.

MLA Handbook (7^th Edition):

Porras, Yadira A. “Durable high early strength concrete.” 2018. Web. 16 Jan 2021.

Vancouver:

Porras YA. Durable high early strength concrete. [Internet] [Masters thesis]. Kansas State University; 2018. [cited 2021 Jan 16]. Available from: http://hdl.handle.net/2097/38761.

Council of Science Editors:

Porras YA. Durable high early strength concrete. [Masters Thesis]. Kansas State University; 2018. Available from: http://hdl.handle.net/2097/38761

Massey University

30. Ye, Aiqian. Influence of calcium chloride addition on the properties of emulsions formed with milk protein products : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology .

Degree: 1999, Massey University

URL: http://hdl.handle.net/10179/12554

► The objective of this study was to investigate the effects of added CaCl2 on (i) the adsorption behaviour of caseinate and whey protein concentrate (WPC)… (more)

▼ The objective of this study was to investigate the effects of added CaCl2 on (i) the adsorption behaviour of caseinate and whey protein concentrate (WPC) at the oil-water interfaces and (ii) the stability of emulsions formed with caseinate or WPC. The relationship between aggregation state of protein, due to Ca2+ binding, and emulsifying properties is discussed. The effects of addition of NaCl to the emulsions containing various concentrations of CaCl2 were also explored. Protein solutions and 30% soya oil, at pH 7.0, were mixed and homogenized at 207/34 bar and 55°C to form emulsions. CaCl2 was added to protein solutions prior to emulsion formation or to the emulsions after they were made. The average particle size (d 32 or d43 ), the surface protein concentration, the composition of protein adsorbed layer at the interface and the creaming stability of emulsions were determined. The microstructure of emulsions was observed using the confocal laser microscopy. The droplet sizes of emulsions made with sodium caseinate or WPC were similar and were independent of the protein concentration at concentration above 0.5%. The surface protein concentration of emulsions made with sodium caseinate, WPC or calcium caseinate generally increased with increase in the protein concentration, although the trends were different. The emulsions made with calcium caseinate had higher (d32 and surface protein concentration than that of sodium caseinate or WPC. In emulsions made with sodium caseinate at low protein concentrations, the adsorption of β-casein occurred in preference to αs -casein, whereas αs- (αs1- + αs2 -)casein was found to adsorb in preference to β-casein at high protein concentrations. In calcium caseinate emulsions, the αs -casein was adsorbed in preference to β-casein at all concentrations. In emulsions made with WPC, β-lactoglobulin adsorbed slightly in preference to α-lactalbumin. In emulsions made with mixtures of sodium caseinate and WPC (1:1), the adsorption of whey proteins occurred in preference to caseins at low concentrations (< 3%), whereas caseins were adsorbed in preference to whey protein at high concentrations. In emulsions made with calcium caseinate or WPC, the creaming stability of emulsions followed mainly the changes in particle size of emulsions. However, the creaming stability of emulsions made with sodium caseinate decreased markedly as the caseinate concentrations were increased above 2.0%. This was attributed to depletion flocculation occurring in these emulsions. Whey proteins did not retard this instability, due to depletion flocculation, in emulsions made with mixtures of caseinate and WPC When CaCl2 was added prior to or after emulsion formation, the (d43 and surface protein concentration increased with increasing CaCl2 concentration in emulsions made with 0.5 and 3.0% sodium caseinate. The adsorption of αs -casein increased with increase in the concentration of CaCl2 , with a corresponding decrease in the adsorption of β-casein. The creaming stability of emulsions made with…

Subjects/Keywords: Emulsions; Calcium chloride; Milk proteins; Food

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APA (6^th Edition):

Ye, A. (1999). Influence of calcium chloride addition on the properties of emulsions formed with milk protein products : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology . (Thesis). Massey University. Retrieved from http://hdl.handle.net/10179/12554

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Ye, Aiqian. “Influence of calcium chloride addition on the properties of emulsions formed with milk protein products : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology .” 1999. Thesis, Massey University. Accessed January 16, 2021. http://hdl.handle.net/10179/12554.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Ye, Aiqian. “Influence of calcium chloride addition on the properties of emulsions formed with milk protein products : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology .” 1999. Web. 16 Jan 2021.

Vancouver:

Ye A. Influence of calcium chloride addition on the properties of emulsions formed with milk protein products : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology . [Internet] [Thesis]. Massey University; 1999. [cited 2021 Jan 16]. Available from: http://hdl.handle.net/10179/12554.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Ye A. Influence of calcium chloride addition on the properties of emulsions formed with milk protein products : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology . [Thesis]. Massey University; 1999. Available from: http://hdl.handle.net/10179/12554

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

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Open Access Theses and Dissertations