Results 41 to 50 of about 13,035 (290)
Haptic In‐Sensor Computing Device Based on CNT/PDMS Nanocomposite Physical Reservoir
Advanced Intelligent Systems, Volume 7, Issue 3, March 2025.Using a porous carbon nanotube‐polydimethylsiloxane nanocomposite, a sensor array integrated with a physical reservoir computing paradigm capable of in‐sensor computing is demonstrated. The device is able to classify between nine objects with an accuracy above 80%, opening the possibility for low‐power sensing/computing for future robotics.
Kouki Kimizuka +7 more
wiley +1 more source
PRODUKSI BISKUIT LIMBAH TANAMAN JAGUNG SEBAGAI PAKAN KOMERSIL TERNAK RUMINANSIA
Jurnal Ilmu Pertanian Indonesia, 2011 Biscuit is one of feed wich is forming by heating and pressing that can be reduce size and volume of forage, so its easy to handling and storage. The objective of this study was to produce corn leaf and field grass to be biscuit form as a commercial feed
Yuli Retnani +2 more
doaj
Correlation between acrylamide content and colour in some baked products
Czech Journal of Food Sciences, 2023 The objective of this study was to quantify the concentration of acrylamide in biscuits, bread, and cake obtained from industrial and local bakeries, classified based on their colour intensity as light, medium, or dark.
Zana Mohammed Abdulazeez +2 more
doaj +1 more source
Students' perspectives on the use of social media in anatomy medical education: A survey study
Anatomical Sciences Education, EarlyView.Abstract Medical students are increasingly engaging with digital technologies for anatomy learning. However, investigations of students' perceptions of anatomy social media content are lacking. This study aims to explore medical students' perspectives of anatomy social media content and its self‐reported value as a learning resource.
Grace Powderly +5 more
wiley +1 more source
SANITASI ALERGEN PADA PROSES PRODUKSI BISKUIT DALAM UPAYA MENGURANGI RESIDU ALERGEN TELUR
Jurnal Teknologi dan Industri Pangan, 2021 Food allergy is a hypersensitive response to food, generally protein, triggered by body immune system. These responses can be mild, however in very rare cases may cause severe reactions and life threatening known as called anaphylaxis.
Kartika Sari +2 more
doaj +1 more source
British Educational Research Journal, EarlyView.Abstract To negotiate quality in early childhood education and care, we must ask from different perspectives what constitutes a good centre for children. The children themselves have only recently been identified as a resource to contribute to that discussion.
Katrin Macha +4 more
wiley +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT In the current market landscape, many innovative eco‐friendly materials are being developed. Plant‐based leather is being used recently in the production of fashion accessories. Based on the rational perspective in explaining sustainable consumer behavior, this study investigates the effect of green perceived utility, perceived performance ...
Rosa Maria Dangelico, Luca Fraccascia
wiley +1 more source
Reduction of acrylamide in Petit Beurre and Madar biscuits using whey protein powder and sodium bicarbonate [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2015 Acrylamide is a chemical compound which starchy foods such as biscuits are prone to formation. Since biscuit is one of the most consumed floury products specially for children, the objective of this research is to assay the effect of the replacement of ...
Razieh Niazmand +2 more
doaj +1 more source
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Three US soft wheat varieties (Hilliard, Wilson, and Kokosing), one Korean soft wheat variety (Olgeru), and two Korean hard wheat varieties (Keumkang and Sukang) were harvested three times on weekly intervals beginning at approximately 20% grain moisture, and were evaluated for grain, milling, flour quality, and ...
Prabath Senanayaka Mudiyanselage +3 more
wiley +1 more source