|
|
|
|
|
Lorena Brito Miranda, Bruna Araújo de Moura, Glêndara Aparecida de Souza Martins, Ana Flávia Santos Coelho, Warley Gramacho da Silva
Pág. e41803
Consumption of cereals and legumes often requires that seeds are first hydrated to facilitate operations such as canning or cooking in order to decrease cooking time and increase the leaching of materials. This research aimed at evaluating the effect of ...
ver más
|
|
|
|
|
|
|
|
|
|
|
Salam Y. Abu-Zaitoun, Kottakota Chandrasekhar, Siwar Assili, Munqez J. Shtaya, Rana M. Jamous, Omar B. Mallah, Kamal Nashef, Hanan Sela, Assaf Distelfeld, Nawal Alhajaj, Mohammed S. Ali-Shtayeh, Zvi Peleg and Roi Ben-David
-
|
|
|
|
|
|
|
|
|
|
|
Daniel Haehn, John Hoffer, Brian Matejek, Adi Suissa-Peleg, Ali K. Al-Awami, Lee Kamentsky, Felix Gonda, Eagon Meng, William Zhang, Richard Schalek, Alyssa Wilson, Toufiq Parag, Johanna Beyer, Verena Kaynig, Thouis R. Jones, James Tompkin, Markus Hadwiger, Jeff W. Lichtman and Hanspeter Pfister
Connectomics has recently begun to image brain tissue at nanometer resolution, which produces petabytes of data. This data must be aligned, labeled, proofread, and formed into graphs, and each step of this process requires visualization for human verific...
ver más
|
|
|
|
|
|
|
|
|
|
|
Fatma Soysal, Osman Ismail (Author)
Pág. 551 - 558
In this study, the effect of temperature and pretreatment on the rehydration capacity of nectarine slices dried either with pretreatment and under ambient conditions (?natural?) at 50°C in a cabinet dryer was investigated. Rehydration proceeded wit...
ver más
|
|
|
|
|
|
|
|
|
|
|
Nitai Drimer, Jonathan Mendelson and Amitai Peleg
-
|
|
|
|
|
|
|
|
|
|
|
Aline Francielle Fracasso, Cátia Nara Tobaldini Frizon, Luiz Mario de Matos Jorge, Regina Maria Matos Jorge
Pág. 141 - 147
The kinetic and experimental analyses of the hydration process of transgenic soybeans (BRS 225 RR) are provided. The importance of the hydration process consists of the grain texture modifications which favor grinding and extraction of soybeans. The soak...
ver más
|
|
|
|
|
|
|
|
|
|
|
María M. Brousse, Ramón A. Linares, María L. Vergara, Andrea B. Nieto
Pág. 28 - 36
Las isotermas de sorción de agua de puré de mandioca deshidratado de dos variedades de raíces, Concepción y Pomberí, se determinaron para un rango de temperatura entre 25° C y 45° C. El puré de mandioca deshidratado exhibió un comportamiento Tipo II. Las...
ver más
|
|
|
|
|
|