Results 51 to 60 of about 231,641 (365)
RCS computations of targets with plasmonic coatings
EPJ Applied Metamaterials, 2015 As far as RADAR Cross Section (RCS) computations are concerned, metamaterial coating modeling issues lead to cases of millions of unknowns for targets greater than the wavelength.
Vacus Olivier, Saint-Flour Carol
doaj +1 more source
The effects of wheat cultivars on the production of different types of wheat flours of precisely defined magnesium content [PDF]
Chemical Industry and Chemical Engineering Quarterly, 2020 Whole kernels of cereals are the most important source of magnesium. This mineral has several positive effects on human health. However, the human body cannot absorb 100% of magnesium from plant sources during digestion.
Živančev Dragan +6 more
doaj +1 more source
IOP Conference Series: Earth and Environment, 2019 This present study was aimed to evaluate the physicochemical, functional and pasting properties of soybean, mung bean and red bean flour. The physicochemical (moisture, ash, protein, fat, carbohydrate, energy, starch, total dietary fiber and color ...
L. Ratnawati +3 more
semanticscholar +1 more source
Pulse Flour Characteristics from a Wheat Flour Miller's Perspective: A Comprehensive Review.
Comprehensive Reviews in Food Science and Food Safety, 2019 Pulses (grain legumes) are increasingly of interest to the food industry as product formulators and consumers seek to exploit their fiber-rich and protein-rich reputation in the development of nutritionally attractive new products, particularly in the ...
S. Thakur +4 more
semanticscholar +1 more source
Tempeh flour as a substitute for soybean flour in coconut cookies [PDF]
Food Science and Technology (Campinas), 2013 The objective of this study was to prepare roasted and lyophilized tempeh flour with soybean cultivar BRS 267 to apply them in the formulation of coconut biscuits. The cookies produced with whole soy flour and mixed flour of soybean and tempeh were evaluated for proximate composition, fatty acid profile, and isoflavone aglycones in order to verify the ...
Leite, Rodrigo Santos +4 more
openaire +4 more sources
Legume flour as a natural colouring component in pasta production
Journal of food science and technology, 2019 In recent years, natural food colouring components have been sought. The conducted study presents the possibility of using different legume flours as a colouring component in durum wheat semolina pasta.
D. Teterycz +3 more
semanticscholar +1 more source
Notes on flour: 1. Acidity of flour. 2. Natural and artificial bleaching of flour. 3. Sulphates and lime in flour [PDF]
The Analyst, 1914 n ...
openaire +2 more sources
Nutritional, Physicochemical, and Sensorial Evaluation of Flat Bread Supplemented with Quinoa Flour
International journal of food Science, 2019 The purpose of the present research was to develop novel flat bread supplemented with quinoa flour to raise its nutritional quality and functional properties. Furthermore, evaluation of the quality of developed bread was realized with blends at 5, 10, 15,
S. El-Sohaimy +3 more
semanticscholar +1 more source
Probabilistic Aspects of Voting, Intransitivity and Manipulation [PDF]
arXiv, 2020 These lecture notes are based on lectures given in 2019 Saint-Flour Probability School.
arxiv
Molecular Oncology, EarlyView.Overexpression of CHRDL2 in colon cancer cells makes them more stem‐like and resistant to chemo‐ and radiotherapy. CHRDL2‐high cells have upregulation of the WNT pathway, genes involved in the DNA damage response (DDR) pathway and epithelial‐to‐mesenchymal transition (EMT). This leads to quicker repair of damaged DNA and more cell migration.
Eloise Clarkson, Annabelle Lewis
wiley +1 more source