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排序方式: 共有1352条查询结果,搜索用时 15 毫秒
21.
Carolina Pereira Kechinski Cândida Raquel Scherrer Montero Pâmela Virgínia Ramos Guimarães Caciano Pelajo Zapata Noreña Lígia Damasceno Ferreira Marczak Isabel Cristina Tessaro Renar João Bender 《Food and Bioproducts Processing》2012,90(2):118-122
This study examined the effects of O3 and hot water treatments on the epidermis of Golden papaya fruit. Heat treatments were applied in a hot water brushing (HWB) system. Papayas were brushed under a pressurized hot water rinse stage at 45, 55 and 65 °C for 60 s. In the HWB treatment, 4 ppm ozone was applied to the papayas for 1 or 2 min. The results show that ozone applications did not affect the fruit's cuticular surface, while heat treatments allowed natural fissures on the fruit epidermis to recover. Several crystalloid forms were identified on the epidermis of the papayas after the heat treatments. The predominant crystalloid forms on papayas are tubular and there is a positive response to temperature; the higher the temperature, the larger and more frequent the tubular crystalloids. 相似文献
22.
Schmidt Jaison Dairon Ebertz De Marchi Ana Carolina Bertoletti 《Universal Access in the Information Society》2017,16(4):921-928
Universal Access in the Information Society - This paper aims to present the results of a systematic review focused on usability evaluation methods for serious games (SG) of mobile devices... 相似文献
23.
Vittoria Bruni Andrew Crawford Anil Kokaram Domenico Vitulano 《Signal, Image and Video Processing》2013,7(1):11-26
This paper presents a novel model for the removal of semi-transparent blotches on the digitized copy of sepia archive photographs. As these defects cannot be successfully eliminated by conventional interpolation methods, a proper combination of a novel visual distortion and multiresolution analysis is used for performing user-independent detection and restoration. Extensive experimental results and comparative studies show the potential of the proposed model in terms of visual quality and computational complexity. 相似文献
24.
25.
Carolina K. Reid 《Housing Studies》2017,32(6):793-815
This paper extends scholarship on the ‘everyday practices’ of global finance by specifically examining the decisions, motivations, and financial practices of homeowners caught up in the subprime lending boom in California. Drawing on evidence from 80 in-depth interviews in Oakland and Stockton, the paper explores how homeowners enacted their own subject positions within the financial ecologies of subprime markets. The research enriches and complicates our understanding of the interplay between financialization and the formation of financial subjects, and highlights how race and class, affective ties, and distinct socio-spatial relations shape and inform borrowers’ financial decisions and practices, even during a period of excessive credit access and house price speculation. 相似文献
26.
Antonio Abate Annamaria Petrozza Vittoria Roiati Simone Guarnera Henry Snaith Francesco Matteucci Guglielmo Lanzani Pierangelo Metrangolo Giuseppe Resnati 《Organic Electronics》2012,13(11):2474-2478
We report on the use of a fluorinated imidazolium ionic liquid as a source of iodide ions in solvent-based electrolytes for DSSCs. Efficient dye regeneration and fast charge transport in the fluorinated electrolyte result in an overall improvement of the device performances compared to conventional hydrogenated ionic liquids. 相似文献
27.
Carolina Gonzalez-Anton Reyes Artacho Maria D. Ruiz-Lopez Angel Gil 《Critical reviews in food science and nutrition》2017,57(14):3035-3050
The inclusion of different ingredients or the use of different baking technologies may modify the satiety response to bread, and aid in the control of food intake. The aim of this study was to perform a systematic search of randomized clinical trials on the effect of bread consumption on appetite ratings in humans. The search equation was (“Bread”[MeSH]) AND (“Satiation”[MeSH] OR “Satiety response”[MeSH]), and the filter “clinical trials.” As a result of this procedure, 37 publications were selected. The satiety response was considered as the primary outcome. The studies were classified as follows: breads differing in their flour composition, breads differing in ingredients other than flours, breads with added organic acids, or breads made using different baking technologies. In addition, we have revised the data related to the influence of bread on glycemic index, insulinemic index and postprandial gastrointestinal hormones responses. The inclusion of appropriate ingredients such as fiber, proteins, legumes, seaweeds and acids into breads and the use of specific technologies may result in the development of healthier breads that increase satiety and satiation, which may aid in the control of weight gain and benefit postprandial glycemia. However, more well-designed randomized control trials are required to reach final conclusions. 相似文献
28.
We study local structure of time-optimal controls and trajectories for a 3D control-affine system with a 2D control parameter with values in the disk. In particular, we give sufficient conditions, in terms of Lie bracket relations, for optimal controls to be smooth or to have only isolated jump discontinuities. 相似文献
29.
This paper extends the emerging literature on the value of trademarks for innovation studies and policy-making with the first empirical study at the trademark level. It gives a view on how companies use trademarks and interpret trademark activities. A sample of 660 new Benelux trademarks registered by small- and medium-sized enterprises reveals that 60 per cent of recently registered Benelux trademarks refer to innovation activity, predominantly to product or service innovation. The reference to innovation co-varies with various applicant and trademark characteristics unknown from previous studies. Finally, the sample reveals that most of the trademarks used to signal innovative offers are filed close to its market introduction without combining them with other intellectual property rights. This holds especially for trademarks related to service innovation. 相似文献
30.
Natalia Brossard Beatriz Gonzalez-Muñoz Carolina Pavez Arianna Ricci Xinmiao Wang Fernando Osorio Edmundo Bordeu Giuseppina Paola Parpinello Jianshe Chen 《International Journal of Food Science & Technology》2021,56(10):5382-5394
Astringency is a sensory attribute, related to the quality and mouthfeel of red wines. However, the origin of astringency sub-qualities, such as the typical drying astringency found in immature grapes, is still unknown. Astringency of red wines with similar tannin content but different astringency sub-qualities, from different harvest dates, is studied. Astringency was characterised in terms of friction coefficient, polyphenol content, sensory analysis and tannin/salivary–proteins aggregates characterisation. A different evolution during ripening was found for both Cabernet Sauvignon and Carménère, and tannin–protein aggregates showed differences in size, shape and surface. The velvety sub-quality appears to be related to aggregates with low precipitation, and with specific surface characteristics as roundness and Feret diameter. Results from this work propose an effect of aggregates on sensory perception and opens the possibility to explore their effect on oral lubrication. 相似文献