Search results for "mixed layers"

showing 2 items of 2 documents

Thermal and structural modeling of the Scillato wedge-top basin source-to-sink system. Insights into the Sicilian fold-and-thrust belt evolution (Ita…

2019

AbstractTemperature-dependent clay mineral assemblages, vitrinite reflectance, and one-dimensional (1-D) thermal and three-dimensional (3-D) geological modeling of a Neogene wedge-top basin in the Sicilian fold-and-thrust belt and its pre-orogenic substratum allowed us to: (1) define the burial history of the sedimentary succession filling the wedge-top basin and its substratum, (2) reconstruct the wedge-top basin geometry, depocenter migration, and sediment provenance through time in the framework of a source-to-sink system, and (3) shed new light into the kinematic evolution of the Apennine-Maghrebian fold-and-thrust belt.The pre-orogenic substratum of the Scillato basin shows an increase…

010504 meteorology & atmospheric sciencesmixed layers illite-smectiteStratigraphyCenozoic deformation[SDU.STU]Sciences of the Universe [physics]/Earth SciencesReflectionStructural basin010502 geochemistry & geophysics01 natural sciencesWedge (geometry)Paleontologywedge-top basin; vitrinite reflectance; mixed layers illite-smectite; thermal modelling; source-to-sink systems; Sicilian fold-and-thrust beltSicilian fold-and-thrust beltThermalthermal modellingClay mineralSedimentologySource to sinkEurope faultsvitrinite reflectancesource-to-sink systems0105 earth and related environmental sciencesMesozoic sedimentary rocks tectonicsgeographygeography.geographical_feature_categoryFaultingGeologySedimentology15. Life on landwedge-top basinlanguage.human_languageStratigraphyFold and thrust beltlanguageThree dimensional computer graphicsSicilianGeologyTertiary
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The foaming properties of camel and bovine whey: The impact of pH and heat treatment

2018

International audience; he effect of heat treatment (70 degrees C or 90 degrees C for 30 min) on the foaming and interfacial properties of acid and sweet whey obtained from bovine and camel fresh milk was examined. The maximum foamability and foam stability were observed for acid whey when compared to sweet whey for both milks, with higher values for the camel whey. This behavior for acid whey was explained by the proximity of the pI of whey protein (4.9-5.2), where proteins were found to carry the lowest negative charge as confirmed by the zeta potential measurements. Interfacial properties of acid camel whey and acid bovine whey were preserved at air water interface even after a heat trea…

Whey proteinHot TemperatureAir water interfaceCamel and bovine wheyAnalytical Chemistryfluids and secretions[SDV.IDA]Life Sciences [q-bio]/Food engineeringZeta potentialmixed layersFood scienceBeta-lactoglobulinbiologybeta-lactoglobulinChemistrypHdigestive oral and skin physiology[ SDV.IDA ] Life Sciences [q-bio]/Food engineeringaggregationfood and beverages04 agricultural and veterinary sciencesGeneral MedicineHydrogen-Ion Concentration040401 food science[SDV.BBM.BC]Life Sciences [q-bio]/Biochemistry Molecular Biology/Biomolecules [q-bio.BM]lactoferrinmilk-proteinsendocrine systemCamelusanimal structuresHeat treatmentinterfacesFresh milk0404 agricultural biotechnologyWheyNegative chargeFoaming propertiesalpha-lactalbuminAnimals[SDV.BBM.BC]Life Sciences [q-bio]/Biochemistry Molecular Biology/Biochemistry [q-bio.BM]adsorption behaviorChromatographydromedarius milkViscoelastic modulus0402 animal and dairy sciencestability040201 dairy & animal scienceWhey ProteinsAlpha-lactalbuminbiology.proteinCattle[SDV.AEN]Life Sciences [q-bio]/Food and NutritionFood Science
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