نتایج جستجو برای: pasta

تعداد نتایج: 2234  

2006
P. Chomaz C. Ducoin F. Gulminelli K. Hasnaoui

In the formation and evolution of compact stars, nuclear matter explores high thermal excursions and is the site of intense neutrino emission. Neutrino transport as well as structural properties of this matter depend on the presence of inhomogeneous phases (named " pasta " phases), which are the result of Coulomb frustration of the Liquid-Gas phase transition. We take into account charge fluctu...

2011
N. Devine A. Ankiewicz G. Genty J. M. Dudley N. Akhmediev

Article history: Received 22 September 2011 Accepted 4 October 2011 Available online 7 October 2011 Communicated by V.M. Agranovich We show that the dynamics of Fermi–Pasta–Ulam recurrence is associated with a nonlinear phase shift between initial and final states that are otherwise identical, after a full growth-return cycle. The properties of this phase shift are studied for the particular ca...

2016
Lucia Padalino Amalia Conte Matteo Alessandro Del Nobile

The use of gluten-free products is increasing since a growing number of people are suffering from celiac disease and thereby need gluten-free diet. Gluten is responsible for the visco-elastic characteristics of wheat-based products; therefore, its lack makes the gluten-free products not similar to wheat-based product, with scarce textural properties. This reason constitutes the major industrial...

Journal: :Processes and Food Production Equipment 2019

Journal: :Physical Review Letters 2009

Journal: : 2022

Production of gluten-free pasta is offered. A new food product for a special purpose has been developed - made from whole-grain amaranth flour, which will be able to provide the daily rate fiber consumption. An analysis latest research and publications was conducted it found that Ukrainian foreign scientists are investigating use raw materials in technologies functional products. On basis analy...

Journal: :Pharma innovation 2023

Pasta production has recently undergone a revolution because of the introduction cutting-edge methods, materials, and equipment that have greatly increased productivity, consistency, variety pasta manufacturing. This study examines main developments in production, such as automated machines, novel ingredients, enhanced drying techniques. By automating operations like dough mixing, extrusion, mo...

2017
Adam J. Schaenzer Nathan Wlodarchak David H. Drewry William J. Zuercher Warren E. Rose Rob Striker John-Demian Sauer W. S. Middleton

Bacterial signaling systems such as protein kinases and quorum sensing have become increasingly attractive targets for the development of novel antimicrobial agents in a time of rising antibiotic resistance. The family of bacterial Penicillin-binding-protein And Serine/Threonine kinase-Associated (PASTA) kinases is of particular interest due to the role of these kinases in regulating resistance...

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