Results 11 to 20 of about 409,908 (333)
Operations Research Letters, 1988 Let Y be a stochastic process representing the state of a system and N a doubly stochastic Poisson process whose intensity varies with the state of a random environment represented by a stochastic process X.
Doorn, Erik A. van, Regterschot, G.J.K.
core +4 more sources
Effect of Drying and Broccoli Leaves Incorporation on the Nutritional Quality of Durum Wheat Pasta
Polish Journal of Food and Nutrition Sciences, 2022 Pasta is a great vehicle for the incorporation of vegetable-derived ingredients to increase the consumption of the health-beneficial components originating from vegetables.
Natalia Drabińska +3 more
doaj +2 more sources
PASTA: Table-Operations Aware Fact Verification via Sentence-Table Cloze Pre-training [PDF]
Conference on Empirical Methods in Natural Language Processing, 2022 Fact verification has attracted a lot of attention recently, e.g., in journalism, marketing, and policymaking, as misinformation and dis- information can sway one’s opinion and affect one’s actions.
Zihui Gu +5 more
semanticscholar +1 more source
Pasta: A Case for Hybrid Homomorphic Encryption
IACR Cryptology ePrint Archive, 2023 The idea of hybrid homomorphic encryption (HHE) is to drastically reduce bandwidth requirements when using homomorphic encryption (HE) at the cost of more expensive computations in the encrypted domain.
Christoph Dobraunig +5 more
semanticscholar +1 more source
Characterization of jackfruit seed enriched pasta
Quality Assurance and Safety of Crops & Foods, 2023 This study aims to investigate the potential of mixing jackfruit seed flour (JFSF) with pasta and its effects on techno-functional properties, cooking behavior, textural characteristics, morphology, macromolecular interactions, and secondary structure of
Harmeet Singh +6 more
semanticscholar +1 more source
International Journal of Biological Macromolecules, 2023 Polysaccharide-based hydrocolloids (PBHs) are a group of water-soluble polysaccharides with high molecular weight hydrophilic long-chain molecules, which are widely employed in food industry as thickeners, emulsifiers, gelling agents, and stabilizers ...
Jie Li +11 more
semanticscholar +1 more source
Degradation of starch in pasta induced by extrusion below gelatinization temperature.
Food Chemistry, 2023 The structural deformation of starch during pasta extrusion leads to varied effects on pasta quality. We investigated the impact of shearing force on the starch structure of pasta and pasta quality by varying the screw speed (100, 300, 500 and 600 rpm ...
Bin Jia +3 more
semanticscholar +1 more source
Apple Pomace as an Ingredient Enriching Wheat Pasta with Health-Promoting Compounds
Foods, 2023 The global overproduction of apples is associated with large amounts of post-production waste, for which new forms of utilization should be sought. Therefore, we aimed to enrich wheat pasta with apple pomace in various percentages (10, 20, 30 and 50 ...
D. Gumul +4 more
semanticscholar +1 more source
Italian National Conference on Sensors, 2023 Infrared (IR) spectroscopy is nondestructive, fast, and straightforward. Recently, a growing number of pasta companies have been using IR spectroscopy combined with chemometrics to quickly determine sample parameters. However, fewer models have used deep
Penghui Sun, Jiajia Wang, Zhilin Dong
semanticscholar +1 more source
Foods, 2023 In this study, grape pomace is used as an ingredient to fortify pasta. The grape pomace phenolic component is highly accessible and available for metabolization in the human gut.
C. Gerardi +4 more
semanticscholar +1 more source