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排序方式： 共有575条查询结果，搜索用时 15 毫秒
91.
Ali Eroglu Omer Said Toker Mahmut Dogan 《International Journal of Dairy Technology》2016,69(2):243-253
In this study, four different fresh Kashar cheese samples were ripened for 90 days. The physicochemical properties, texture attributes, fatty acid composition and volatile compound profiles of the samples were measured every 30 days of ripening. The texture properties of the cheese samples were significantly affected by the duration of the ripening period. The results of this study highlighted that texture parameters as a function of ripening period should be considered for both fresh and aged Kashar cheeses to determine the ripening period as they are very important for consumer acceptability and consumption of the end product. 相似文献
92.
Assia I. A. M. Nasr Isam A. Mohamed Ahmed Omer I. A. Hamid 《Food Science & Nutrition》2016,4(5):733-741
This study was aimed to extract milk‐clotting enzyme from sunflower seeds and to determine its potentiality for manufacturing white soft cheese from cows and goats milk. The seeds were blended and extracted using two types of buffers and milk‐clotting and proteolytic activities were evaluated. The enzyme was partially purified using ammonium sulfate fractionation techniques. Results indicated that sunflower seeds extracted with 5% NaCl in 50 mmol/L acetate buffer, pH 5.0, had the highest milk‐clotting activity (MCA) and lowest coagulation time compared to that extracted with only acetate buffer (pH 5.0). Ammonium sulfate at 30–50% saturation purified the enzyme to 4.3 folds with MCA of 241.0 U/mL and final enzyme yield of 10.9%. The partially purified enzyme was characterized by SDS–PAGE that showed two bands with molecular weight of 120 and 62 kDa. When compared with other plant enzymes, the partially purified sunflower enzyme was found to have higher milk‐clotting activity and lower proteolytic activity. Also, both milk sources and enzyme types significantly affected the cheese yield and curd formation time. The cheese made from cow milk using sunflower enzyme had higher yield compared to that obtained using commercial rennet, whereas the opposite was observed when using goat milk. 相似文献
93.
Omer Demirtas Elif Tarim Ertas Asim Dane Fahrettin Kalabalik Emre Sozen 《Scanning》2016,38(5):442-447
94.
Emir Altınok Sefik Kurultay Nevzat Konar Omer Said Toker Berkay Kopuk Recep Gunes Ibrahim Palabiyik 《International Journal of Food Science & Technology》2022,57(7):4119-4128
In this study, grape pomace (mixture of grape seeds and skins) powder (GPP), obtained from grape processing, was used at different concentrations [10.0 (GPP10), 20.0 (GPP10) and 30.0 (GPP10) g/100 g] in white chocolate formulation for the partial replacement of sucrose. The results indicated that GPP addition at a higher concentration (>10.0 g/100 g) significantly affected the particle size, moisture content, texture and flow behaviour of white chocolate samples (P < 0.05). However, using GPP at a concentration of 10.0 g/100 g had advantages for physicochemical and flow properties. As expected, under simulated in vitro digestion conditions, the bioaccessibility of total phenolic compounds in saliva, gastric juice and intestinal juice for GPP10 samples was significantly higher than the control (P < 0.05). In conclusion, results of the study showed that it was possible to partially replace the sucrose with GPP at a concentration of 10.0 g/100 g in white chocolate formulations. 相似文献
95.
Emir Altinok Sefik Kurultay Esra Boluk Didem Sozeri Atik Berkay Kopuk Recep Gunes Ibrahim Palabiyik Nevzat Konar Omer Said Toker 《International Journal of Food Science & Technology》2022,57(6):3634-3642
In this study, grape pomace (GP), a by-product consisting of grape skins and seeds rich in dietary fibres and polyphenols, was used in wafer sheets at different concentrations [5.00 (GP5), 10.0 (GP10), and 15.0 g 100 g−1 (GP15)] for the partial replacement of wheat flour (WF) and improve the functionality of wafer sheets. The GP inclusion at concentrations higher than 5.00 g 100 g−1 significantly affected the texture of sheets as well as the flow behaviour of batters, resulting in softer sheets and more viscous batters (P < 0.05). Moisture contents did not significantly change after GP addition (P > 0.05). After the addition of GP, the L* values decreased and the a* values increased, making the wafers darker (P < 0.05). Moreover, under simulated in vitro digestion conditions, the bioaccessibility of total phenolic compounds in saliva, gastric juice, and intestinal juice was significantly higher than control even at the lowest GP concentration (P < 0.05). Regarding sensory properties, only smoothness and crispness were significantly affected by GP addition, and samples were found to be crisper with higher concentrations of GP. In conclusion, it is possible to partially replace the WF in wafers with GP at a concentration of 5.00 g 100 g−1 to develop a product with higher functionality and nutrient content. 相似文献
96.
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99.
Omer Qadir Alex Lenz Gianluca Tempesti Jon Timmis Tony Pipe Andy Tyrrell 《Genetic Programming and Evolvable Machines》2014,15(3):245-274
The Protein Processor Associative Memory (PPAM) is a novel hardware architecture for a distributed, decentralised, robust and scalable, bidirectional, hetero-associative memory, that can adapt online to changes in the training data. The PPAM uses the location of data in memory to identify relationships and is therefore fundamentally different from traditional processing methods that tend to use arithmetic operations to perform computation. This paper presents the hardware architecture and details a sample digital logic implementation with an analysis of the implications of using existing techniques for such hardware architectures. It also presents the results of implementing the PPAM for a robotic application that involves learning the forward and inverse kinematics. The results show that, contrary to most other techniques, the PPAM benefits from higher dimensionality of data, and that quantisation intervals are crucial to the performance of the PPAM. 相似文献
100.
We give a complete characterization of the complexity of the element distinctness problem for n elements of
bits each on deterministic and nondeterministic one-tape Turing machines. We present an algorithm running in time
for deterministic machines and nondeterministic solutions that are of time complexity
. For elements of logarithmic size
, on nondeterministic machines, these results close the gap between the known lower bound
and the previous upper bound
. Additional lower bounds are given to show that the upper bounds are optimal for all other possible relations between m and n. The upper bounds employ hashing techniques, while the lower bounds make use of the communication complexity of set disjointness.Received: 23 April 2001, Published online: 2 September 2003Holger Petersen: Supported by Deutsche Akademie der Naturforscher Leopoldina, grant number BMBF-LPD 9901/8-1 of Bundesministerium für Bildung und Forschung. 相似文献