The threshold voltage VT of EEPROM cells is a very important technological parameter for storing data and keys in a cryptographic device like smartcards. Furthermore, main objective of this paper is to check whether it is possible to get the key stored in the EEPROM cell through measuring the current consumption of the cryptographic device during read key command for encryption before and after...

Toxic secondary metabolites produced by fungi representing Fusarium genus are common contaminants in cereals worldwide. To estimate the dietary intake of these trichothecene mycotoxins, information on their fate during cereal processing is needed. Up-to-date techniques such as high-performance liquid chromatography (HPLC) coupled with tandem mass spectrometry (LC-MS/MS) was used for the analysi...

Whole-grain bakery products and cereals are valuable sources of dietary fiber, vitamins, and trace elements. However, the presence of phytate, could decreases mineral bioavailability due to its chelating properties. In this study, the effect of fermentation and baking on the phytate content of different bakery products was measured by HPLC; the mineral availability in bakery products during pro...

Starch is widely used as an ingredient and significantly contributes to texture, appearance, and overall acceptability of cereal based foods, playing an important role due to its ability to form a matrix, entrapping air bubbles. A detailed characterisation of five gluten-free starches (corn, wheat, rice, tapioca, potato) was performed in this study. In addition, the influence of these starches,...

Let X be an algebraic variety over the algebraically closed field K and Ξ ⊆ X(K) a set of K-rational points on X. We say that a subvariety Y ⊆ Xn of some Cartesian power of X is Ξ-special if Ξn ∩ Y (K) is Zariski dense in Y . We show under certain hypotheses on Ξ, for instance, that the class of Ξ-special varieties is closed under intersections, that when subvarieties of X vary in an algebraic ...

The processing methods, especially cooking, can cause quality losses, particularly in the nutritional value of fresh product. This study investigated effects preprocessing methods on properties pumpkin and physicochemical sensory yogurt. Two different varieties (Cucurbita pepo Cucurbita maxima) were subjected to three (freeze-drying, boiling, baking). Boiling significantly increased antioxidant...

Methods for removing the surface oxide film have been investigated to make a titanium vacuum chamber itself act as getter pump. The build-up test of has performed investigate effect baking. result showed that higher baking temperature lower pressure rise during build-up. Especially at 400°C, kept less than 10-3 Pa after 2 h in vacuum-fired suggests once removed by high such 850°C furnace, can b...