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A decision tree-based system for learning from numeric data is described. Results from linear algebra (pseudoinverse matrices) help the system to generate decision trees where the nodes are represented by linear threshold units minimizing the mean square error. The system's capability to provide good classifications with small decision trees is demonstrated on artificial and benchmark data. 相似文献
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Using calf rennet or a commercial microbial rennet substitute derived from Rhizomucor miehei cheesemaking experiments were performed at laboratory and pilot scale, and at commercial scale in two industrial dairy plants during regular production. At all levels of scale, the solids transfer from milk to curd was significantly higher (0.50–1.19%) when using calf rennet. There were significant differences in levels of proteolysis during maturation and in levels of bitterness at 12 weeks of ripening between Gouda cheeses produced with calf rennet or with commercial rennet substitute at pilot and at commercial scale. 相似文献
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A dhurrinase (sorghum β-glucosidase II) which catalyzes the hydrolysis of dhurrin (p-hydroxy-L-mandelonitrile β-D-glucoside) was purified 87-fold from sorghum seeds using acetone precipitation, bentonite adsorption and column chromatography on hydroxyapatite and DEAE-cellulose. Dhurrin, the natural substrate for this β-glucosidase, was used for enzyme assay. Dhurrinase, as opposed to alkali hydrolysis of dhurrin for cyanide assay, proved to be more efficient in releasing free assayable cyanide (CN-) during the determination of total cyanide in sorghum and sorghum-derived products. 相似文献
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GUR RANHOTRA JANETTE GELROTH PAT DREESE DORIS BLOCKCOLSKY 《Journal of food science》1984,49(3):913-915
These studies examined the effect of expanded fortification (FNB, 1974), using gluconates of Fe, Zn, Ca, and Mg as the mineral source, on quality characteristics of white pan bread and chocolate chip cookies. Gluconates, including magnesium gluconate, did not affect the yeast activity, dough mixing time, proof time, or dough pH. The pH and subjective quality scores of the breads were also little affected by any of the gluconates. Fortification reduced the specific loaf volumes slightly and also caused, by day 6, a greater firming of the crumb. Gluconates did not affect the subjective quality scores or spread ratios of the cookies, although cookie pH was lowered somewhat. Used singly, test gluconates did not appreciably alter the bread or cookie flavor profile except that cookies containing Zn gluconate were consistently preferred. 相似文献
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