Sous-vide cooking as a practical strategy to improve quality attributes and shelf stability of reduced-salt chicken breast ham.

The objective of this study was to evaluate the general quality attributes and shelf stability of reduced-salt and sous-vide cooked chicken breast hams during 4 weeks of refrigerated storage (4°C). Four treatment groups of chicken breast ham were prepared using a 2 (salt level, 1.5% NaCl (regular) and 0.

Fabrication of Fe-Al nanoparticles by selective oxidation of Fe-Al thin films.

The possibility of a new technique for fabricating nanoparticles from thin films using selective oxidation in an atmosphere mixture of water vapor and hydrogen was investigated. Fe-5wt.%Al films were RF-sputtered and annealed in the atmosphere mixture at 900°C for up to 200 min, in order to oxidize aluminum selectively.

Electro-optical properties of nano-thickness polymer film.

We report the electro-optical (E/O) characteristics of the Langmuir-Blodgett film of poly(vinylidene fluoride with trifluoroethylene) copolymers. The structural origin of E/O response of nano LB films was discussed with the result of temperature dependent E/O response at a temperature range from 20 to 100 degrees C. Thermal hysteresis of E/O response and the ferroelectric-paraelectric phase transition were observed at a 20 monomolecular layers Langmuir-Blodgett films.