Grape pomace (GP) is a major byproduct of wine and juice industry, rich in polyphenolics with demonstrated health benefits. Extrusion processing for development of healthy and quality GP supplemented cornstarch snack foods was evaluated using response surface methodology. The retainability of polyphenolic content and antioxidant activity after extrusion processing were further assessed. The pro...

Free-flow and stop-flow intratubular pressures were measured in rats with an improved Gertz technique using Landis micropipets or a Kulite microtransducer. In hydropenia, average single nephron glomerular filtration rate was 29.3 nl/min, glomerular hydrostatic pressure (stop-flow pressure + plasma colloid osmotic pressure) was 70 cm H(2)O and mean glomerular effective filtration pressure was 12...

Abstract The paper contains a set of experimental data on the influence KOBO extrusion (extrusion with simultaneous cyclic torsion) mechanical properties pure zinc and proves that they can be controlled in order to achieve desired final values, while tensile characteristics may either show monotonic course or contain Lüders-type effect. It has been found extruded are not linked grain size, thus...

The purpose of this work was to study the effect pumpkin flour (10% and 20%), moisture content initial mixture (14% 20%) working screw speed (180 min-1 220 min-1) on physicochemical (expansion, density, hardness, colour) sensory characteristics rice extrudates enriched with produced a single extruder. chemical composition before after extrusion also determined. ash, lipids, reducing sugars, tot...

With non–equilibrium applications in mind we present in this paper (first in a series of three) a self–contained calculation of the hydrostatic pressure of the O(N) λφ4 theory at finite temperature. By combining the Keldysh–Schwinger closed–time path formalism with thermal Dyson–Schwinger equations we compute in the large N limit the hydrostatic pressure in a fully resumed form. We also calcula...