Results 51 to 60 of about 103,176 (306)
, 2023 Yohannes Gelaye Department of Horticulture, College of Agriculture and Natural Resources, Debre Markos University, Debre Markos, Amhara, EthiopiaCorrespondence: Yohannes Gelaye, Email yohanes_gelaye@dmu.edu.etAbstract: Africans are leaving a period of ...
Gelaye Y
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What Do Large Language Models Know About Materials?
Advanced Engineering Materials, EarlyView.If large language models (LLMs) are to be used inside the material discovery and engineering process, they must be benchmarked for the accurateness of intrinsic material knowledge. The current work introduces 1) a reasoning process through the processing–structure–property–performance chain and 2) a tool for benchmarking knowledge of LLMs concerning ...
Adrian Ehrenhofer +2 more
wiley +1 more source
Effect of Pre-cooking Time on the Quality of Noodles during Frozen Storage
Shipin gongye ke-ji, 2023 In this study, the changes of cooking quality, texture property, moisture content, state of moisture, sensory property, thermal stability and microstructure of noodles pre-cooking for 0, 1, 3, 5 minutes during frozen storage (1, 30, 60, 90, 120 days ...
Luqin DONG, Xueqin LI, Zhixuan XING
doaj +1 more source
Cooking and the Human Commitment to a High-quality Diet [PDF]
Cold Spring Harbor Symposia on Quantitative Biology, 2009 For our body size, humans exhibit higher energy use yet reduced structures for mastication and digestion of food compared to chimpanzees, our closest living relatives. This suite of features suggests that humans are adapted to a high-quality diet. Although increased consumption of meat during human evolution certainly contributed to dietary quality ...
Carmody, Rachel, Wrangham, Richard
openaire +4 more sources
Quality changes in chicken livers during cooking
Poultry Science, 2021 Raw chicken livers are often contaminated with Campylobacter and Salmonella. Cooking is considered the last defense of pathogen control for meals containing chicken livers. However, consumers' preference for pink color and a creamy texture as desired attributes in preparing liver pâté may lead to inadequate cooking, thereby increasing the risk of ...
Zhi Qu +5 more
openaire +3 more sources
Evaluating Energy Absorption Performance of Filled Lattice Structures
Advanced Engineering Materials, EarlyView.Maximum stress must be considered to robustly evaluate energy absorber designs. This approach was applied to compare all types of absorbers in a single Ashby diagram and determine the utility of filling lattice voids with a second material. High‐performance fillers can improve the performance of lattices that are limited by buckling or catastrophic ...
Christian Bonney +2 more
wiley +1 more source
Advanced Engineering Materials, EarlyView.A two‐dimensional multiscale finite element analysis framework was established for the first‐generation MoSiBTiC alloy, and the mechanical and fracture‐related parameters of the constituent phases were calibrated through experiments and simulations. The framework provides a basis for analyzing crack propagation behavior in its complex microstructure ...
Junfeng Du +4 more
wiley +1 more source
Effect of Poria cocos Powder on the Characteristics and Quality of Noodles
Shipin gongye ke-jiTo explore the improvement effect of Poria cocos powder on the quality of traditional noodle products, functional noodle products were developed. The present study systematically analyzed the effects of Poria cocos powder addition (0%, 2%, 4%, 6%, 8%, 10%
Yingying CUI, Jiaying DING, Long HUANG
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Avaliação de sistemas de cocção de alimentos por radiação infravermelha [PDF]
, 2008 Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico. Programa de Pós-Graduação em Engenharia de Alimentos.Realizou-se um estudo para avaliação de diferentes sistemas de cocção por radiação infravermelha, com enfoque no ...
Hartke, Cristina Westphal
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Rheological approaches suitable for investigating starch and protein properties related to cooking quality of durum wheat pasta [PDF]
, 2013 Starch and protein properties of semolina and pasta samples were investigated using MVAG and GPT, which are generally used for starch and common wheat flour characterization.
A. Marti, K. Seetharaman, M.A. Pagani
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