In July 2007 Geolab Nor AS carried out an environmental survey for Chevron North Sea Limited / Chevron Upstream Europe at the Aberlour prospect at UKCS block 213/28 in the Faroe Shetland Channel. The objective of trhe survey was to describe the physico-chemical and biological characteristics in the Aberlour prospect area.
Food products are susceptible to oxidation processes. Oxidation of lipids (fat) is the major cause of food deterioration however also proteins and carbohydrates can be affected. To prevent or retard this process, antioxidants are used. With regard to foods, more and more natural products are preferred by consumers so new natural sources of compound...
cum laude graduation (with distinction)
This thesis describes theoretical results of supramolecular polymers in inhomogeneous systems. Supramolecular polymers are linear assemblies of which the monomers are joined by reversible bonds. Many types of supramolecular polymers have been synthesized in recent years. Moreover, there are numerous compounds in nature which exhibit similar behavio...
Onderzoek naar mogelijk nieuwe aanknopingspunten ter bestrijding van Phytophthora te vinden, welke eiwitten de plant uitscheidt en welke eiwitten tijdens infectie door P.infestans worden uitgescheiden
cum laude graduation (with distinction)
This thesis describes the liquid crystalline properties of molecules with a bent shape. The objective of the research is to allow further insight in structure-property relationships for this class of liquid crystals. Specifically, we are interested in chemically stable compounds with switchable mesophases in order that they can potentially be used ...
Cowpea, chickpea and yellow pea starches were studied and the results showed that their properties were strongly related to the chemical fine structures of the starches. Furthermore, granular starches were modified using two types of chemical acetylation reagents and then separated into different size fractions. The amount of introduced acetyl grou...
In order to modulate the functional properties of food proteins, the interactions between globular proteins and the monomeric phenolic, caffeoylquinic acid (CQA, chlorogenic acid), and the oligomeric phenolics, procyanidins, were characterized and investigated for their effect on protein functional properties. Non-covalent interactions between prot...
