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Enrique Pino-Hernández, Marco Alves, Nicole Moreira, Vasco Lima, Carlos A. Pinto and Jorge A. Saraiva
This study aimed to identify equivalent processing conditions using ultrasound (US), pulsed electric fields (PEF), and high-pressure processing (HPP) for shelf-life extension and to ensure the safety and quality of Reineta Parda apple puree (AP) in compa...
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Katarzyna Leszczynska-Sejda, Andrzej Chmielarz, Dorota Kopyto, Michal Ochmanski, Grzegorz Benke, Arkadiusz Palmowski, Agnieszka Sobianowska-Turek, Przemyslaw Los, Agnieszka Fornalczyk, Michal Zygmunt and Karolina Goc
This paper presents comparative experimental results for the single-stage and two-stage counter-current acid leaching of battery masses, with the addition of a booster, from different types of LIB waste. Three different types of battery masses were used ...
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Shengkun Gu and Dejiang Wang
Within the domain of architectural urban informatization, the automated precision recognition of two-dimensional paper schematics emerges as a pivotal technical challenge. Recognition methods traditionally employed frequently encounter limitations due to...
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Valentina Melini, Domizia Vescovo, Francesca Melini and Antonio Raffo
The Maillard reaction (MR) is one of the main reactions that occurs during the thermal processing of food. It contributes positively to the flavor, aroma, and color of food but also produces harmful by-products, including acrylamide and advanced glycatio...
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Yu Sun and Zhiqiang Zhang
Accurately classifying degraded images is a challenging task that relies on domain expertise to devise effective image processing techniques for various levels of degradation. Genetic Programming (GP) has been proven to be an excellent approach for solvi...
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