Results 141 to 150 of about 231,641 (365)

Random planar curves and Schramm-Loewner evolutions [PDF]

open access: yesLectures on probability theory and statistics, 107--195, Lecture Notes in Math., 1840, Springer, Berlin, 2004, 2003
We review some of the results that have been derived in the last years on conformal invariance, scaling limits and properties of some two-dimensional random curves. In particular, we describe the intuitive ideas that lead to the definition of the Schramm-Loewner evolutions SLE, we define these objects, study its various properties, show how to compute (
arxiv  

High‐ and Low‐Protein Pea Genotypes: A Comparative Study of the Physicochemical, Functional, and Quality Properties of Protein Isolates

open access: yesCereal Chemistry, EarlyView.
ABSTRACT Background and Objectives This study evaluated the effect of seed protein content on the composition, physicochemical, functional, and quality properties of pea protein isolates recovered through alkaline extraction/isoelectric precipitation.
Cassia Galves   +4 more
wiley   +1 more source

Avaliação preliminar in vivo do efeito hipocolesterolêmico do polvilho da fruta-de-lobo (Solanum lycocarpum A. St.-Hil.) Preliminary evaluation of in vivo hypocholesterolemic effect of the flour of fruit-of-wolf (Solanum lycocarpum A. St.-Hil.)

open access: yesRevista Brasileira de Plantas Medicinais, 2012
O polvilho da fruta-de-lobo é um produto extraído da polpa da fruta-de-lobo verde (Solanum lycocarpum A. St.-Hil.), popularmente utilizado. Pouco se conhece a respeito desse polvilho, mas são atribuídos a ele vários efeitos terapêuticos, dentre eles a ...
D.A Rocha   +4 more
doaj   +1 more source

Malting and fermentation effects on antinutritional components and functional characteristics of sorghum flour

open access: yesFood Science & Nutrition, 2017
The research was aimed to observe the effect of malting and fermentation on antinutritional component and functional characteristics of sorghum flour. For whole sorghum flour, cleaned sorghum grain was milled to pass through 40 mesh sieve.
Pravin Ojha   +5 more
semanticscholar   +1 more source

Statistical optimal transport [PDF]

open access: yesarXiv
We present an introduction to the field of statistical optimal transport, based on lectures given at \'Ecole d'\'Et\'e de Probabilit\'es de Saint-Flour XLIX.
arxiv  

On Uniformly Subelliptic Operators and Stochastic Area [PDF]

open access: yesarXiv, 2006
We consider uniformly subelliptic operators on certain unimodular Lie groups of polynomial growth. It was shown by Saloff-Coste and Stroock that classical results of De Giorgi, Nash, Moser, Aronson extend to this setting. It was then observed by Sturm that many proofs extend naturally to the setting of locally compact Dirichlet spaces.
arxiv  

Effects of Dehulling and Ultrasound on Rat‐Eyed Bean (Rhynchosia volubilis Lour.) Protein Concentrates' Physicochemical and Functional Properties

open access: yesCereal Chemistry, EarlyView.
ABSTRACT Background and Objectives This study aimed to compare the effects of dehulling and ultrasound treatment on rat‐eyed bean protein concentrates' physicochemical and functional properties. Thus, whole bean protein (WBP), dehulled bean protein (DBP), ultrasound‐treated whole bean protein (WBPU), and ultrasound‐treated dehulled bean protein (DBPU ...
Uyory Choe   +2 more
wiley   +1 more source

Qualidade microbiológica na obtenção de farinha e fécula de mandioca em unidades tradicionais e modelo Microbiological quality in the flour and starch cassava processing in traditional and model unit

open access: yesCiência Rural, 2010
O objetivo deste trabalho foi avaliar a qualidade microbiológica de farinha e fécula durante as diferentes etapas do processamento de mandioca, em unidades tradicionais e em uma unidade modelo.
Raquel Resende Dósea   +4 more
doaj   +1 more source

Effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten‐free bread

open access: yesFood Science & Nutrition, 2016
The aim of this study was to assess the effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten‐free (GF) bread. In this study, corn flour was replaced with soy flour at different levels 5%, 10%, and 15% to produce a ...
M. Taghdir   +5 more
semanticscholar   +1 more source

Home - About - Disclaimer - Privacy