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Full-Text Articles in Life Sciences
Characterization Of Various Wheat Starch In Pasta Development, Wen-Chieh Sung, Martha Stone
Characterization Of Various Wheat Starch In Pasta Development, Wen-Chieh Sung, Martha Stone
Journal of Marine Science and Technology
Determination of pasta cooking quality was more dependent on a continuous protein network than the physicochemical properties of gelatinized starch. In the absence of coagulated protein, “starch pasta” strands fractured into small pieces and did not swell in contrast to pasta made from flour or semolina after 20 minutes cooking. The starch of semolina was not a key factor related to better cooking quality of pasta compared to starches of hard wheat, but the starch of soft wheat might down grade the cooking quality of pasta. The results of this experiment showed that surfactants, monoglyceride and sodium stearoyl lactylate, did …
Empirical Orthogonal Function Analysis Of Avhrr Sea Surface Temperature Patterns In Taiwan Strait, Ming-An Lee, Ching-Dong Yeah, Chao-Hsiung Cheng, Jui-Wen Chan, Kuo-Tien Lee
Empirical Orthogonal Function Analysis Of Avhrr Sea Surface Temperature Patterns In Taiwan Strait, Ming-An Lee, Ching-Dong Yeah, Chao-Hsiung Cheng, Jui-Wen Chan, Kuo-Tien Lee
Journal of Marine Science and Technology
Empirical orthogonal function (EOF) analysis was used to study a time-series of the Advanced Very High Resolution Radiometer (AVHRR) imageries from the waters of Taiwan Strait to examine the temporal and spatial characteristics and to determine the dominant pattern of sea surface temperature (SST) variability for 72 months from January 1996 to December 2001. The spatial variance was consistent with a quasi-permanent front at the Chang-Yuen Ridge in winter and associated with strong temperature contrast to the Kuroshio branch or the South China Sea Warm Current. It also displayed a cool water plume extending from the Peng-Hu Islands to Formosa …