Recipe In Order Research Articles

Evaluation of the quality and nutritional value of meat snacks

Preservation of health has ceased to be the sphere of attention of only medicine. This problem has become one with household ones. This determines the direction, priorities and development of the latest food technologies. Nutrition directly affects the human body all along life. In the beginning it was enough to simply follow the principles of healthy eating. Today it has become clear that striving for an ideal creates false interpretations with negative results (nutrient deficiencies) due to excessive food restriction. Therefore, the aim of the research was to determine the indicators of quality and nutritional value of meat snacks, as products of deep processing, which are a source of important nutrients, which will refute the critical attitude of consumers. Physico-chemical, microbiological, and organoleptic research methods were used for its implementation. Experiments were conducted using chicken meat as a raw material and meat snacks based on it. According to the results of the physical and chemical analysis, it was established that the nutritional value of the product increases after the technological processing of the raw materials – the protein content in the snacks increases by 40.18 %. A decrease in fat by 1.41 % indicates the dietary characteristics of ready to eat meat snacks. But the high salt content (2.11 %) significantly limits their consumption due to the risk of oversaturation of the body with sodium. During the organoleptic evaluation, it was established that all the studied samples had a dry, clean surface, uniform color, no foreign, unnatural shades, a pleasant smell with the aroma of spices, but a fragile texture. Microbiological analysis of the samples showed that mostly pathogenic microflora was absent, except for sulfite-reducing clostridia, which were detected at 1∙101 in 0.01 g. The obtained results practically make it possible to evaluate the useful and dietary properties of meat snacks and the reasons for choosing this product during the formation of a personal diet in accordance with individual preferences and beliefs regarding the principles of clean, healthy nutrition. In addition, a critical control point has been determined, according to which consumers should control the amount of meat snacks consumed, and manufacturers should improve the recipe in order to reduce the salt content in the product.

Structuring a scientific publication—what authors should pay attention to

AbstractThis article gives a brief overview on how to prepare a scientific publication. Considerations relevant before preparing the manuscript are presented (i.e., preparation of a bulleted outline), and tips are provided for choosing an appropriate and catchy title. When preparing a manuscript, the introduction section is often too long. Here, authors should directly present the scientific/clinical problem, current knowledge on the topic, and the research question, followed by a clear hypothesis. The methods section should be prepared as a detailed recipe in order to make the study reproducible for others. The results section should focus on the primary and secondary endpoints of the study, with key results highlighted in figures and tables. In the discussion section, these endpoints should be discussed on the basis of current literature after a short summary of the main findings. Importantly, results should be discussed on the basis of scientific and clinical relevance rather than in terms of statistical significance.

Biological value of zaanen goats' pasteurized milk proteins

Goat's milk is positioned as biologically complete, suitable for the creation of functional products and baby food products. This is explained by the qualitative and quantitative composition of its main nutrients: proteins, lipids, carbohydrates, biologically active substances, micro- and macro-elements. The biological value of food raw materials is assessed by its ability to satisfy protein needs. Strict thermal treatment regimens are used for goat milk. This is caused by the quantitative ratio of casein and albumin fractions in goat milk and its specific organoleptic properties. Pasteurization of milk causes partial destruction of proteins, enzymes, hormones and evaporation of gaseous. This contributes to the improvement of sensory properties of dairy goat raw materials. The effect of high temperatures on goat milk proteins and its biological value has been little studied. The effect of pasteurization regimes on proteins was studied and indicators of the biological value of the samples were determined: without heat treatment; heat treatment 63 ± 2 °С, duration 30 minutes; heat treatment 87 ± 2 °С duration 5-6 minutes. The amino acid composition of the test samples was determined by acid hydrolysis on an LC2000 amino acid analyzer (Biotronik, Germany). Indicators of the biological value of proteins of pasteurized goat milk were calculated – coefficient of difference of amino acid composition, biological value, coefficient of utilitarian amino acid composition, coefficient of rationality of amino acid composition, coefficient of comparative redundancy. The general analysis of the obtained data revealed a positive effect of heat treatment on the indicators of the biological value of goat milk. The amino acid score of the limiting amino acid increased by 14.82–14.92 %; biological value – 11.4–13.02 %; the PDCAAS indicator – by 14.18–14.29 %; changes in the values of formalized indicators had the same tendency. The biological value of proteins for the application of thermal regimes is at the same level. It has been proven that pasteurization has a positive effect on the biological value of goat milk proteins. This makes the product safe and useful for all segments of the population and can be recommended for feeding children from 0 to 6 months. Prospects for further research are the development of milk drinks of a combined composition of raw materials with an improved recipe in order to enrich the product with limiting amino acids.

Trends of the Development of the Meat Processing Industry of Ukraine and Practical Approaches to the Optimization the Recipe of Sausage Products

Today, Ukraine is forced to perform a complex geopolitical task in order to guarantee not only military, but also food security. Therefore, the issue of increasing the efficiency of the meat processing industry, as one of the components of this task, is significant and relevant. The purpose of the article is to substantiate the economic aspects of increasing the efficiency of the functioning of meat processing enterprises of Ukraine as a result of improving the recipe of sausage products in order to reduce their cost price. The research was conducted using general scientific methods and techniques: logical and qualitative analysis and synthesis, monographic method, system-structural analysis method, cause-and-effect analysis method, experimental method, economic-statistical method, calculation-constructive method and method of logical generalization. The results of the research in the form of practical recommendations for reducing the cost of sausage products as a result of changing the cost norms and improving the product formulation can increase the economic efficiency of meat production. In order to reduce the cost of meat products, the recipe of products has been changed due to the rejection of expensive ingredients. The scientific novelty of the research results lies in the development of practical approaches to the study and analysis of dynamic processes in the meat processing industry based on the policy of stimulating demand for competitive products both in the Ukrainian and foreign markets. The article highlights the problems of the current state of the meat industry in Ukraine, the prerequisites and the main causes of this situation. The article deepens practical approaches to improving the recipe of sausage products, evaluates their updated recipe in order to reduce the cost of production and increase its efficiency, which lays the foundation for future research for other types of products.

CREATING ARCHITECTURAL DESIGN AS COMMON RESOURCE AND MODELIZATION OF ITS DEVELOPMENT PROCESS

The study is aimed to propose a new design method in order to develop architectural design as common resource for multiple stakeholders. We will focus on “MOKU-CHIN RECIPE” which is a design tool that opens up renovation ideas for old wooden Japanese apartment known as Mokuchin. Here we report 1) the outline and its background of MOKU-CHIN RECIPE, 2) the framework and development process of each renovation ideas and its results and finally, we modelized the development process of MOKU-CHIN RECIPE in order to make it applicable to other practice domain.

Development of Nankhatai - A Nutrient Rich Gluten Free Food

<p>The present study attempted to develop a nutrient rich, low cost gluten free snacknankhatai - a baked traditional authentic sweet, for patients suffering from gluten sensitivity and celiac disease, using finger millets and legume flours in different proportions to the standard recipe in order to provide a healthy alternative to the health conscious individuals and celiac patients. These grains were selected for their balanced nutritional profile and being gluten free, as a lifelong adherence to gluten free diet is the only available treatment for celiac patients. Nankhatai were prepared by incorporating Ragi (finger millet) and Besan (chickpea flour) in different proportions. Three sample products were prepared from the flour blends: Chickpea (Besan) flour (BF) and Ragi flour (RF) by mixing them in the percentage proportions: 100:00, 90:10 and 75:25 (BF:RF, BF:RF, BF:RF). The nankhatais so formulated were evaluated for their nutrient content viz. moisture, ash, fibre, carbohydrates, fat, protein, calcium and iron. Sensory analysis, on a 9- point hedonic scale was also performed to assess their acceptability. The nutritional evaluation showed significant difference in nutrient content, an increase in nutritive value was observed with increase in proportion of chickpea flour. The result of the sensory evaluation revealed that sample “AA”(BF:RF=100:00) was most acceptable with a score of 7.37, closely followed by sample “AB” (BF:RF=90:10) with a score of 7.27 while “AC” (BF:RF=75:25) was least acceptable with a score of 6.61 and it is also a cost effective product. Nankhatais showed high protein content 4.08%, also their calcium and iron content were significantly high at 8.13% and 4%, respectively. Nutrient and sensory analysis reveal that the baked product can be introduced as a healthy snack for celiac patients as well as for weight watchers and individuals suffering from diabetes.This value added product had high protein and mineral content, especially, calcium and iron content were significant. This health promoting functional food product serves as an ideal snack for celiac patients, ensuring well being of people suffering from gluten intolerance.</p>

Atomic layer deposition-enabled single layer of tungsten trioxide across a large area

Reduction from multi-layer to one fundamental layer thickness represents a variety of exotic properties and distinctive applications of such two-dimensional (2D) semiconductor as tungsten trioxide (WO3). This transition without damaging single layer on a large spatial resolution remained elusive until the atomic layer deposition (ALD) technique was utilized. Here we report for the first time the ALD-enabled atomic-layer-precision development of a single layer WO3 with thickness of 0.7±0.07nm across a large area by using (tBuN)2W(NMe2)2 as tungsten precursor and H2O as oxygen precursor, without affecting the underlying SiO2/Si substrate. Versatility of ALD is in tuning recipe in order to achieve the complete WO3 with desired number of WO3 layers including monolayer. Governed by self-limiting surface reactions, the ALD-enabled approach is versatile, scalable and applicable for a broader range of 2D semiconductors and various device applications. Photodetector based on monolayer WO3 exhibited extremely ultra-fast photo-response of ∼1.0ms.

Acceptability and solubility of iron and zinc contents of modified Moringa oleifera sauces consumed in the Far-north region of Cameroon.

Consumption of Moringa oleifera leaves is a local and inexpensive solution to iron and zinc deficiencies in the Far‐north region of Cameroon. However, traditional household's cooking techniques result in sauces with high pH levels and low leaves incorporation rates that compromise the bioavailability of iron and zinc. The aim of our study was to investigate the effect of modifying a standard Moringa sauce on consumer acceptability and the solubility of iron and zinc, which is an indicator of their bioavailability. Lime juice or tamarind pulp was added to a standard recipe in order to reduce the pH by about one unit, and Moringa leaf powder was incorporated in each acidulated sauce at three levels (1, 2, and 4 g/100 g of sauce). All the formulations were evaluated for their acceptability by 30 housewives using a five‐point hedonic scale. The pH was measured by a digital electronic pH‐meter. Moisture and ash were determined by AOAC methods. Total iron and zinc contents were determined by atomic absorption spectrophotometry, and soluble iron and zinc by HCl‐extractability. The lime juice‐acidulated sauce and the tamarind pulp‐acidulated sauce enriched with 1 g of Moringa leaf powder were the most acceptable formulations with scores of 3.4 and 3.6, respectively. Their chemical analysis showed a reduced pH (6.4 and 6.1, respectively), compared to the Control (7.2). Lime juice‐acidulated sauce improved iron and zinc solubility from 42.19 to 66.38% and 54.03 to 82.03%, respectively. Tamarind pulp‐acidulated sauce enriched with 1 g of Moringa leaf powder showed a decrease in iron solubility from 42.19 to 38.26% and an increase in zinc solubility from 54.03 to 72.86%. These results confirm the beneficial effect of lime juice in improving iron and zinc bioavailability.

Effect of the addition of hydrocolloids on the rheological and baking properties of the products with added spelt flour (Triticum spelta L.)

The paper presents the results of the evaluation of the effect of additives on the rheological properties of composite flour made of wheat flour in the amount of 70% and spelt flour at 30%. As additives guar gum (0.5% by weight of flour) and xanthan gum (0.16% by weight of flour) were used. Properties of produced control dough and doughs with hydrocolloids were evaluated by means of rheological appliances by Farinograph, Extenzograph, Amylograph and Rheofermentometer. Based on the observed results it can be concluded that the addition of xanthan gum has a positive effect on increasing of farinographic water absorption capacity, extension of dough development time and dough stability and generally positively affected farinographic properties. The addition of guar gum has improved especially extensographic properties as extensographic energy and extensographic resistance. Based on amylographic evaluation of control doughs and doughs with additives it can be stated that in the dough with guar gum the amylographic maximum has slightly increased. Hydrocolloid guar gum contributed to an increased retention capacity of dough observed. Based on our measurements we can indicate that addition of guar and xanthan gum contributed to an increased rheological quality of doughs prepared with addition of flour from spelt wheat. With reference to the baking experiment it was found that the use of hydrocolloids has a positive effect on the improvement of the baking properties, in particular larger volume, specific volume, and the volume yield of the dough with the addition of guar and xanthan gum compared to the control. Our results showed that aditives significantly influenced rheological qualities of dough and a baking quality of products. These findings thus allow optimizing the recipe in order to increase the technological quality of leavened bakery products.

Health, Food and User's Profile Ontologies for Personalized Information Retrieval

As we aim to retrieve personalized information to user's queries related to food, health and nutrition domains such as “Is apple good for people with heart diseases?”, “How much honey can be taken by a diabetic patient?”, “What are the health benefits of eating pineapple?” and “What are the fruits that contain the daily need quantity of calcium?” The information retrieval system needs to integrate ontologies from different domains such as food, nutrition, health (diseases, body parts, body functions) and recipe in order to answer such kind of queries. In addition, to support multilingual queries, the system and ontologies require aggregation of information from multi-level ontologies. Also, to achieve high relevancy and coverage we need to use ontologies that have comprehensive and rich vocabularies. Moreover, to make effective use for the annotation, ontologies concept names should be unique and self-contained. The main focus of this paper is to integrate ontologies from food, health and nutrition domains to help the personalized information systems to retrieve food and heath recommendations based on the user's health conditions and food preferences. Such ontologies that satisfy these requirements do not explicitly exist. Therefore, we were challenged to develop these ontologies by creating, integrating and reusing some of the existing ontologies to meet our requirements.

Algebraic approach to non-integrability of Bajer–Moffattʼs steady Stokes flow

Non-integrability of the streamline system of equations for a steady Stokes flow, which Bajer and Moffatt introduced by the name of stretch–twist–fold flow, is discussed by an algebraic method without assuming its closeness to an integrable system. In the authorʼs previous paper, the non-existence of a real meromorphic first integral of the streamline system was proved on the basis of Ziglinʼs theory and the differential Galois theory, where a parameter was assumed not to belong to a set of exceptional values. In this paper, this assumption is proved to be removable by making further use of some results from the differential Galois theory. The road to this result is explained in the form of a recipe in order to make clear how the differential Galois theory is applied.

Sensory and Textural Evaluation of Gluten-Free Bread Substituted With Amaranth and Montina™ Flour

<p>The objective of this study was to develop a nutrient-dense gluten-free bread (GFB) using either amaranth or Montina™ flour in a standardized gluten-free lean breadrecipe for the purpose of comparing the nutritional, sensory, and objective qualities of the developed breads to a commercially-marketed GFB. Participants (n=222)included individuals who typically eat a gluten-free diet and those who eat a non-restricted diet. The non-restricted diet group was used to assess product acceptability in the general population and to determine product marketability among those without gluten restrictions. Nutritionally, both developed breads provided at least 26% more iron than the commercial GFB and <span style="text-decoration: underline;">></span><span style="text-decoration: underline;"> </span>40% more fiber while the amaranth bread provided twice as much folate. Significant differences (p < 0.05) in sensory attributes (appearance, texture, flavor, tenderness, and overall acceptability) of both amaranth- and Montina™-based breads were not reported between the groups. Based on sensory scores using a 9-point Hedonic scale, the commercial GFB was preferred over either developed bread and the Montina™-based bread was preferred over the amaranth-based bread. Significant differences in bread hardness were not detected among the tested GFB, yet commercial GFB slices exhibited the largest and most consistent cell size throughout. Results suggest that amaranth and Montina™ flours assist in improving the nutritional quality of GFB, yet additional testing is needed to assist in formulation modifications of this standardized lean bread recipe in order to produce a product similar in sensory qualities to commercially-marketed GFB.</p>

Conversion of byproduct carbon obtained from spent pot liner treatment plant of aluminum industries to blast furnace tap hole mass[

The paper describes a method for converting carbon powder obtained as byproduct while decontaminating pot liner by acid treatment route, into blast furnace tap hole mass. Producing an useful industrial product from waste helps in paying back the cost incurred during decontamination process of pot liner and thus improves the overall economics of the process. Blast furnace tap hole mass is a prepared muddy material used to close the tap hole of iron making blast furnace. At iron melting temperature the material carbonizes and becomes hard in order to hold the metallostatic pressure inside blast furnace hearth. Since iron gets oxidized at high temperature this tap hole compound is prepared predominantly from carbonaceous material. Further these carbonaceous materials used needs to be semicrystalline in nature in order to withstand high temperature of the furnace. With rising cost of such carbonaceous material used in tap hole compound, it will be advantageous if a source of cheap carbon material matching the properties of carbon material already in use in the tap hole recipe , could be found in order to bring down cost of production of commercial taphole recipe. The aim of this research was to find such a carbonaceous material from an industrial waste which is difficult to dispose because of its toxic contaminants. Such a material chosen for this work is called SPENT POT LINER of aluminum smelter plant. At present majority of the aluminum smelter plants round the world use Hall-Heraoult's electrolysis process for extracting aluminum metal from molten cryolite. The electrolysis cell used for this purpose constitute large carbon blocks as cathode laid at the bottom and side wall of the cell. These carbon electrodes are known as pot and basically made of anthracite, graphite and binder/electrode pitch. Various manufactures uses 20-30% (1) graphite in their recipe in order to meet electrical properties needed for the pot liner. While graphite is a superior electrical conductor than anthracite (which has similar structure to graphite), 100% graphite is never used in the manufacture of pot as it is soft and can not withstand turbulent molten cryolite contained in the cell. Anthracite on the other hand provides required mechanical property to the finished pot liner. The prefabricated pot liner produces carbon matrix with short range order. Thus prepared pot ultimately contain both crystalline (graphite) and amorphous carbon. During service molten cryolite slowly gets reduced and the sodium fluoride crystal deposits within the fine crevices of pot liner creating defect spots . As time passes, these crystals grow and exert pressure within these crevices resulting in the propagation of crack. As a consequence, with time the pot liner looses its electrical property and ultimately being discarded. These rejected waste pot are called spent pot liners (in short SPL). Spent pot are not only contaminated by fluoride but also by other toxic elements such as cyanides (formed at high temperature reaction with atmospheric nitrogen), alkalis and aluminum. Table-1 below shows typical range of the contaminants in such discarded pot along with concentration of these toxic elements in SPL carbon powder after decontamination with oxidizing acids. In practice suitability of a specific component in a commercial recipe is tested by evaluating some gross property of the modified recipe against the production recipe of the compound. For example, in development of foundry chemicals (like mould coating, tundish cover , hot tops etc) which basically a combination of various components in a formulation , various substitutes are being tried with above procedure of gross evaluation of certain properties of the compound in order to determine its suitability. Similarly in present case of developing suitable substitute of carbonaceous material in commercial tap hole compound recipe, following properties are important in order to determine its suitability. Apparent porosity. This property determines the ease with which gas generated in the tap hole compound during carbonization can escape easily without breaking or decreasing strength of the carbonized tap hole mass. This value is generally maintained in the range 25-35%. a) Bulk density. This is maintained in the range 1.3-1.6 gm/cc in all commercial recipe in order to match with standard pushing length required by the equipment to fill the tap hole.

Prediction of the spectrophotometric response of a carded fiber composed by different kinds of coloured raw materials: An artificial neural network‐based approach

AbstractOne of the most critical phases of the production of carded fiber is the comparison between the colour of the finished product and the colour desired by a customer or provided in a catalog. In most cases, the required proportions of coloured fibers for obtaining a desired final colour of a fiber are evaluated by trial and error techniques. This approach, which often lacks a computer‐aided tool to assist colourists, allows the assessment of a recipe to reproduce a target colour. The companies producing carded fibers often perform a colorimetric control of their product. This is obtained by evaluating the colorimetric distance between the final product, obtained by mixing some coloured raw fibers in order to obtain a homogeneous colour, and the desired one. When this colorimetric distance exceeds a value stated by the customer, the companies have to modify the recipe in order to reduce the gap between the colour of the final product and the desired one. The present work describes a novel approach for a reliable prediction of the spectrophotometric response of a carded fiber based on the spectrophotometric response of the raw materials composing the fiber itself. This is obtained for any variation of an original recipe. The developed system is, first, based on a theoretical approach used for the prediction of reflectance factors obtained by mixing the same kind of differently coloured raw material. A more general approach, based on Artificial Neural Networks (ANNs), is then described. This second approach performs a reliable prediction of the reflectance factors of a carded fiber composed by several kind of differently coloured raw materials. The two approaches were used to predict the reflectance factors of 500 different blends. Colour differences between the predicted reflectance factors and the real spectrophotometric response of the carded fibers are measured and expressed in CIELAB and CMC(2:1) distances under several standard illuminants. Referring to the test performed in the present work, the mean predicted colour difference in terms of CIELAB is less than 0.24. The maximum distance in terms of CMC(2:1) is less than 0.25. Experimental validation demonstrates that the proposed approach is suitable for a reliable, fast and practical prediction of the recipes for carded fibers. For these reasons, the developed system is actually running into the Laboratory of an important textile company located in Prato (Italy): the New Mill S.p.A. © 2010 Wiley Periodicals, Inc. Col Res Appl, 36, 179–191, 2011;

Colour Mixing Modelling and Simulation: Optimization of Colour Recipe for Carded Fibres

Colour matching between carded and finished fibres is an important challenge for textile industry. The straightforward approach for mixing together some differently coloured fibres in order to obtain a blend of a desired colour is to perform a trial and error approach starting from a given colour recipe and optimizing it with several attempts. Unfortunately, dyeing process so as the carding procedure may result in a carded fibre whose colour is different from the desired one. As a consequence textile companies have to modify the original recipe in order to reduce the gap between the colour of the final product and the desired one. The present work describes a model able to simulate the colour mixing of fibres in order to assess the best recipe. The model consists in two modules: a “prediction module” predicts the colour of a blend obtained by mixing together several fibres; an “optimization module” is used to optimize the final recipe. The devised system has been tested for optimizing the recipe of a set of 200 blends. The mean error in predicting the blend colour is about 15% with a variance of 0.165. The time for optimizing the recipe is reduced by 92%.

EFFECT OF REPLACEMENT OF SUGAR WITH SUCRALOSE AND MALTODEXTRIN ON RHEOLOGICAL CHARACTERISTICS OF WHEAT FLOUR DOUGH AND QUALITY OF SOFT DOUGH BISCUITS

ABSTRACT The effect of replacement of 30% sugar with 0.05% sucralose and of different levels of maltodextrin (MD) on dough rheology and quality of biscuits was studied. The results showed that replacement of sugar with increasing amount of MD from 10 to 40% along with 0.05% sucralose influenced dough rheology. The farinograph water absorption increased up to 20% addition of MD and thereafter decreased. Objective evaluation of biscuits showed that the spread ratio of biscuits with 10% MD was 7.1, 20% MD was 7.8, 30% MD was 9.4 and 40% MD was 10.5, in comparison to control biscuits (9.9) with 30% sugar. The best overall quality score was reported for the control biscuits with 30% sugar, 69 out of the maximum score of 80, followed by 30% MD (65), 40% MD (60.5), 20% MD (54) and 10% MD (49.5). The results showed the possibility of replacing sugar in biscuit with sucralose and MD. PRACTICAL APPLICATIONSThis article discusses the changes as a result of replacement of sugar with sucralose and maltodextrin (MD) in the rheological characteristics of wheat flour dough. The level of sucralose and MD required to replace sugar from control recipe in order to produce rheological characteristics of wheat flour dough comparable with that of the control has been highlighted in the article. This information will have a practical application in the production of sugar‐free soft dough biscuits.

Attachment of 3T3 and MDBK cells onto poly(EGDMA/HEMA) based microbeads and their biologically modified forms.

Poly(EGDMA/HEMA) based microbeads were prepared by suspension polymerization. A comonomer, i.e., 2-hydroxyethylmethacrylate (HEMA) was included in the recipe in order to have functional hydroxyl groups on the microbead surfaces. Toluene was used in the polymerization formulations to introduce porosity into the matrix. Hydroxyl groups were first oxidized with NaIO4, and then two biological molecules, namely collagen and fibronectin were immobilized by using glutaraldehyde. A spacer-arm, i.e., hexamethylene diamine, was also used in some cases. More protein molecules were immobilized onto more swellable microbeads using spacer-arm. Higher amounts of collagen were immobilized, more than fibronectin immobilization. Attachment of two cell lines (i.e., 3T3 and MDBK cell lines) on these microbeads with a wide variety of surface properties was studied in vitro culture media. Attachments of both cells even onto the plain microbeads were significant. More cells did attach to more swellable microbeads. Introducing both fibronectin and collagen onto the microbeads caused significant increase in the cell attachment. More cells attached to the microbeads carrying fibronectin covalently attached onto the microbeads through the spacer-arm molecules. Fibronectine was better than collagen for high attachment values. The mathematical model proposed successfully simulated attachment kinetics.