Financial structure choice in owner-managed firms : entrepreneurial characteristics, utility of control, and the competitive context

Magdeburg, Univ., Fak. für Wirtschaftswiss., Diss., 2011

Experimental investigation of heat transfer characteristics from arrays of free impinging circular jets and hole channels

Free Tube Jet - Impingemenet - Heat Transfer - Arrary - Infrared Techuique - Hole Channels - Heat Transfer Uniformaty

Characteristics of the P2Y 11 nucleotide receptor : ligand binding characteristics and P2Y 11-P2Y 1 receptor

Purinergic receptors, nucleotides, P2Y, diastereoselectivity, potency, mutagenesis, ligand recognition, heterooligomerization, endocytosis, co-pulldown

Verwendung von acetyliertem Distärkephosphat und Distärkeadipat als Stabilisator in einer Lachscreme auf Emulsionsbasis

The present Bachelor thesis gives an overview of the influence of some starch esters (acetylated distarch phosphate (E 1414) and adipate (E1422)) as stabilizing agents in a salmon-emulsion-cream. The aim of this work was the development of an optimal recipe. Different concentrations of starches were used in combination with xanthan gum. The methods were used to describe the rheological, microphotographical, microbiological, chemical and sensorial characteristics of the spread. The analysis of determination and development of droplet size showed a significant reduction in coalescence process. Rheological experiments indicated that high concentrations of E 1414 are necessary getting a slightly higher viscosity than in case of the E 1422 creams. The microbiological results showed minimal differences. All tested samples showed high stability against oxidation. For the use of a new recipe acetylated distarch adipate is the better choice in this case.