P-0205 Activity of Antioxidant Enzymes in Colorectal Cancer

Jamroz, Anna; Rudzki, Sławomir; Jurczak-Jamroz˙, Wioletta

doi:10.1016/s0923-7534(20)30130-7

Cited by 2 publications

(2 citation statements)

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“…The SCGD emits strongly in the ultraviolet region as a result of molecular band emission from NO˙ (A 2 E + –χ 2 Π system, 204.7–345.9 nm), OH˙ (A 2 E–χ 2 Π system, 244.4–402.2 nm), and N 2 (C 3 Π u –B 3 Π g system, 280.3–497.6 nm). 45 Further, since the SCGD was operated with a support solution containing 6% methanol in these experiments, additional UV emission would result from CO molecular emission (a 3 Π–χ 1 E system, 198.9–257.5 nm). 37 Ultimately, this emission results in a photon flux from the SCGD with energies as high as 6.2 eV, lower than is employed for atmospheric-pressure photodissociation (AP-PD) 11 , 46 or reduced-pressure UV-PD 27 (6.4–10 eV).…”

Section: Discussionmentioning

confidence: 99%

Atmospheric-pressure ionization and fragmentation of peptides by solution-cathode glow discharge

et al. 2016

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Section: Discussionmentioning

confidence: 99%

Atmospheric-pressure ionization and fragmentation of peptides by solution-cathode glow discharge

et al. 2016

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“…The appearance of a hysteresis loop for the PFE is probably due to the gelatinization of starch and denaturation of proteins. During extrusion, new small pores appear in the melted structure which cannot be filled with the water molecules during adsorption [49,50].…”

Section: Hysteresis Effectmentioning

confidence: 99%

Moisture Sorption Behavior of Deproteinized Sunflower Meal and Patterned Food Extrudate

Dushkova,

Simitchiev,

Kalaydzhiev

et al. 2023

Applied Sciences

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This research was undertaken to evaluate the influence of the extrusion process on the sorption behavior of deproteinized sunflower meal (DSM). A patterned food extrudate (PFE), prepared from a mixture of DSM and corn grits (1:1), was obtained, and the equilibrium isotherms of both products (DSM and PFE) were determined at three temperatures (20 °C, 30 °C, and 40 °C) by the static gravimetric method. The comparison of the sorption behavior of the products showed that extrusion decreased the equilibrium moisture content and the monolayer moisture, while the hysteresis effect was significantly raised in size and span. The experimental sorption isotherms were fitted by five modified models including the temperature effect: Chung–Pfost, Halsey, Oswin, Henderson, and GAB. The modified models of Oswin were established to be suitable to describe the equilibrium sorption isotherms in the temperature range from 20 °C to 40 °C. The net isosteric heat of sorption of DSM and PFE decreases consistently with the increase in moisture content. Extrusion reduces the bond energy between the solid matrix and the water molecules. The ranges of moisture content and relative humidities in the temperature interval studied, appropriate for long-term storage of DSM and PFE, were predicted.

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P-0205 Activity of Antioxidant Enzymes in Colorectal Cancer

Cited by 2 publications

References 0 publications

Atmospheric-pressure ionization and fragmentation of peptides by solution-cathode glow discharge

Atmospheric-pressure ionization and fragmentation of peptides by solution-cathode glow discharge

Moisture Sorption Behavior of Deproteinized Sunflower Meal and Patterned Food Extrudate

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