Results 211 to 220 of about 81,081 (261)
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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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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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Cerebral processing in the minimally conscious state
Neurology, 2004We studied a patient in a minimally conscious state using PET and cognitive evoked potentials. Cerebral metabolism was below half of normal values. Auditory stimuli with emotional valence (infant cries and the patient's own name) induced a much more widespread activation than did meaningless noise; the activation pattern was comparable with that ...
Laureys, Steven +8 more
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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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Microbial stress response in minimal processing
International Journal of Food Microbiology, 1999"Bacteria have evolved adaptive networks to face the challenges of changing environments and to survive under conditions of stress. Therefore, the efficiencies of inactivation and preservation methods need to be assessed, especially with regard to the enormous potential of food pathogens to adapt to a wide variety of stress conditions.
Abee, T., Wouters, J.A.
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1988
Assume that X(ω) = {x{t, ω), t < σ(ω)} is a homogeneous denumerable Markov process defined on a complete probability space (Ω, F, P), with the denumerable set E = {1, 2, ⋯} as its minimal state space, (p ij (t), t ≥ 0, i,j∈E) as its standard transition probability matrix, and assume its Q matrix satisfies the relation: $$0 < \,{q_i}\, \equiv \, - \,{
Hou Zhenting, Guo Qingfeng
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Assume that X(ω) = {x{t, ω), t < σ(ω)} is a homogeneous denumerable Markov process defined on a complete probability space (Ω, F, P), with the denumerable set E = {1, 2, ⋯} as its minimal state space, (p ij (t), t ≥ 0, i,j∈E) as its standard transition probability matrix, and assume its Q matrix satisfies the relation: $$0 < \,{q_i}\, \equiv \, - \,{
Hou Zhenting, Guo Qingfeng
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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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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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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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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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