Results 111 to 120 of about 201,464 (259)
Learning from a plan-based interface [PDF]
, 1988 The use of plan recognition in the user interface is presented as a basis for a learning environment within which students can assimilate the range of possible actions and objectives afforded by a target application.
Weir, George
core +1 more source
Food Safety and Health, EarlyView.This is an infographic driver of food contaminants and health effects. ABSTRACT Food safety remains a critical challenge in Nigeria due to rapid urbanization and weak regulatory enforcement. This systematic review synthesizes empirical evidence from 2015 to 2025 to characterize food contaminant profiles and associated human health risks in Nigeria ...
Cecilia Nwadiuto Obasi +6 more
wiley +1 more source
Estudo do amido de farinhas comerciais comestíveis
PolímerosO amido em quatro tipos de farinhas comerciais para uso doméstico em preparações culinárias foi caracterizado pelas técnicas de espectroscopia de absorção na região do infravermelho com Transformada de Fourier (FTIR), difração de raios X (DRX), análise ...
Bianca N. B. Lima +4 more
doaj
Annals of Tropical ResearchBackground: Coconut shell charcoal briquettes serve as a primary energy source for domestic and commercial cooking. While these products traditionally utilize cassava or corn starch as binders, such materials are essential food staples. Objectives: To
Vladimer Mangaya-ay +2 more
doaj +1 more source
Journal of Applied Toxicology, EarlyView.ABSTRACT Aristolochia species have long been used in traditional medicine for their presumed anti‐inflammatory, analgesic and antimicrobial properties. However, extensive toxicological and epidemiological evidence now demonstrates that these plants contain aristolochic acids (AAs) I and II, highly potent nephrotoxic, genotoxic, and carcinogenic ...
Victor Ventura de Souza +2 more
wiley +1 more source
Modeling of Moisture Adsorption Isotherm of Selected Commercial flours of Bangladesh
The Agriculturists, 2018 The moisture adsorption behavior is a fundamental knowledge in the processing and storage of food materials. In this paper, the experimental adsorption behavior of wheat, rice and corn flours were compared with five widely recommended adsorption models (BET, GAB, Oswin, Smith and Halsey) in the literature.
Md Nazrul Islam +2 more
openaire +2 more sources
JSFA reports, Volume 5, Issue 3, Page 104-112, March 2025.Abstract Background Bread made from refined Triticum aestivum L. flour, a staple food in large parts of the world, is considered a nutrient security risk. Strategies used to enhance the nutritional and functional properties of wheat‐derived food products include the use of semi‐ or wholegrain flour, old genotypes, and enrichment through fortification ...
Ilaria Marotti +3 more
wiley +1 more source
Iraqi Journal of PhysicsIn this study, twenty samples of wheat flour were collected from local markets. Thirteen of these samples were local flour with different commercial names, and seven were imported flour with different commercial names. Three radionuclides (U-238, Th-232,
Zainab K. Nasser Allah +2 more
doaj +1 more source
Wheat flour particle size: Influence of mill design and effects on quality and performance
JSFA reports, EarlyView.Abstract Among the various characteristics of wheat (Triticum aestivum) flour, particle size is of paramount importance globally. The industrial process of separating the three main components (endosperm, bran, and germ) must ensure that the desired quality is delivered to customers through a progressive reduction in the size of the endosperm until the
Ricardo Barroso Lopes +3 more
wiley +1 more source