POTASSIUM BICARBONATE IMPROVES DOUGH AND COOKIE CHARACTERISTICS THROUGH INFLUENCING PHYSICOCHEMICAL AND CONFORMATION PROPERTIES OF WHEAT GLUTEN

Potassium bicarbonate improves dough and cookie characteristics through influencing physicochemical and conformation properties of wheat gluten

Baking soda (NaHCO3) has critical technological functions in cookie products.Health concern on excessive sodium consumption is increasing; therefore, it is necessary to explore NaHCO3 alternatives, such as KHCO3, for bakery products.This study investigated the impact of KHCO3 on the technological behaviors of cookie dough and end-uses in comparison

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IL-21R-STAT3 signalling initiates a differentiation program in uterine tissue-resident NK cells to support pregnancy

Abstract Tissue-resident Natural Killer (trNK) cells are crucial components of local immunity that activate rapidly upon infection.However, under steady state conditions, their responses are tightly controlled to prevent unwanted tissue damage.The mechanisms governing their differentiation and activation heelbo website are not fully understood.Here

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Avoiding Invalid Transitions in Land Cover Trajectory Classification With a Compound Maximum a Posteriori Approach

Classifying remote sensing time-series in land cover trajectories can provide essential information about ecosystems functioning and about the impacts of natural phenomena or human activities over the environment.The existing approaches commonly used for this task can present serious drawbacks, such as the possibility to derive invalid trajectories

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