Hybrid intrusion detection and signature generation using Deep Recurrent Neural Networks

Neural Computing and Applications - Automated signature generation for Intrusion Detection Systems (IDSs) for proactive security of networks is a promising area of research. An IDS monitors a...     

Fermentation of legumes with Rhizopus oligosporus: effect on physicochemical,functional and microstructural properties

The present study investigated the effect of fermentation by Rhizopus oligosporus on the nutritional, functional, colour and microstructural properties of some commonly consumed legumes, that is, chickpea (kabuli and desi), pigeon pea and soybean. Results revealed a substantial (P < 0.05) increment in the protein (5–14%) and ash (5–15%) contents as well as those of essential (13–21%) and non-essential (3–15%) amino acids with fermentation. Fatty acid composition showed the varied concentrations of polyunsaturated, monounsaturated and saturated fatty acids in fermented legumes. Further, fermentation significantly (P < 0.05) modified the functional and colour properties of legumes. The alteration in the structural conformation of legumes upon fermentation was observed with scanning electron microscopy which confirmed the enzymatic action on the proteins, fibres and lipid bodies. The results concluded that fermentation of these legumes could be a potential approach in developing the novel functional foods to address the concerns of food and nutrition securities.     

Magnetic Field Influence on Surface Modifications in Powder Mixed EDM

Silicon - The present study deals with the optimization of parameters to check the effectiveness of thermoelectric machining of aluminum based SiC reinforced composites. Here, hybrid ED machining...     

Effect of grain hardness,fractionation and cultivars on protein,pasting and dough rheological properties of different wheat flours

Coarse flour fractions (CFFs) and fine flour fractions (FFFs) obtained from flour milled from twelve different wheat cultivars varying in grain hardness index (GHI) were evaluated for particle size distribution, pasting and protein characteristics. Cultivars with greater hardness produce flour with high protein content had more proportion of large size particles. FFF had higher unextractable polymeric protein, solvent retention capacity (SRC), sedimentation value (SV) and dough stability (DS) than their corresponding CFF. Both FFF and CFF from cultivars with lower hardness showed lower sodium SRC. CFF showed higher pasting viscosities than their corresponding FFF, and difference in these properties was greater amongst soft cultivars. DS increased with decrease in grain hardness, but medium hard cultivars showed exceptionally higher value. The concentration of HMW‐GS in the CFF was higher than FFF of hard wheat cultivars, whereas the concentration of LMW‐GS in the CFF and FFF was not influenced by the fractionation of flour.