Results 261 to 270 of about 4,316,239 (303)
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Functional minimization problems in image processing
SPIE Proceedings, 2008In this work we wish to recover an unknown image from a blurry version. We solve this inverse problem by energy minimization and regularization. We seek a solution of the form u + v, where u is a function of bounded variation (cartoon component), while v is an oscillatory component (texture), modeled by a Sobolev function with negative degree of ...
Yunho Kim, Luminita A. Vese
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2017
Mushrooms are important in human nutrition with high protein, minerals, vitamins, low fat content, and low energy levels. They provide an alternative source of protein to people who cannot consume animal foods for different reasons. They are also considered to be a good dietary product with low fat content and energy levels.
Taşkın H., Büyükalaca S.
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Mushrooms are important in human nutrition with high protein, minerals, vitamins, low fat content, and low energy levels. They provide an alternative source of protein to people who cannot consume animal foods for different reasons. They are also considered to be a good dietary product with low fat content and energy levels.
Taşkın H., Büyükalaca S.
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2010
The growing demand for safer food of ever higher quality has led to the investigation of a range of techniques which may together be labelled as minimum processing technologies. The principles of some of these techniques are outlined in this chapter. A number of the methods employ dielectrical heating either by applying an electrical current directly ...
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The growing demand for safer food of ever higher quality has led to the investigation of a range of techniques which may together be labelled as minimum processing technologies. The principles of some of these techniques are outlined in this chapter. A number of the methods employ dielectrical heating either by applying an electrical current directly ...
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Regularity and Minimality of Infinite Variance Processes
Journal of Theoretical Probability, 2000zbMATH Open Web Interface contents unavailable due to conflicting licenses.
Cheng, R., Miamee, A. G., Pourahmadi, M.
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Minimally processing of potato
2019The aim of this communication is to provide an overview of potato minimally processing, starting with the basic definition of minimal processing, product relevance, description of the minimally processed potato (MPP) manufacturing, its storage conditions as well as the some difficulties and possible solutions for overcoming them. The nowadays lifestyle
Dite Hunjek, Draženka +2 more
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Reach-to-grasp movement as a minimization process
Experimental Brain Research, 2009It is known that hand transport and grasping are functionally different but spatially coordinated components of reach-to-grasp (RTG) movements. As an extension of this notion, we suggested that body segments involved in RTG movements are controlled as a coherent ensemble by a global minimization process associated with the necessity for the hand to ...
Fang, Yang, Anatol G, Feldman
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Software Replica of Minimal Living Processes
Origins of Life and Evolution of Biospheres, 2010There is a long tradition of software simulations in theoretical biology to complement pure analytical mathematics which are often limited to reproduce and understand the self-organization phenomena resulting from the non-linear and spatially grounded interactions of the huge number of diverse biological objects.
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Minimizing Process Induced Prooxidant Stresses
1998The adverse effects of trace metals, heat, steam and other conditions encountered in food processing relate to the acceleration of development of rancidity. Measures to retard oxidation of lipids, vitamins, pigments and proteins include elimination of prooxidants, removal of oxygen and use of blends of inhibitors formulated for specific substrates.
R J, Evans, T S, Jones
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2003
A long-standing goal of food technology has been to extend the shelf life of fresh products. Most food products classified as "fresh" are in reality minimally processed. Because of busy lifestyles, increasing purchasing power, and health-conscious consumers demand foods that are convenient to prepare yet maintain a fresh-like quality while ...
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A long-standing goal of food technology has been to extend the shelf life of fresh products. Most food products classified as "fresh" are in reality minimally processed. Because of busy lifestyles, increasing purchasing power, and health-conscious consumers demand foods that are convenient to prepare yet maintain a fresh-like quality while ...
openaire