نتایج جستجو برای: baking uniformity

تعداد نتایج: 16414  

2005
Rinku P. Parikh Raymond A. Adomaitis

The development and application of a geometrically-based uniformity criterion is presented for film uniformity optimization in a radial-flow GaN epitaxy reactor system. In this multi-wafer reactor system, individual wafers rotate on a rotating susceptor in a planetary motion to reduce the effects of reactant depletion on deposition uniformity; the uniformity criterion developed for this system ...

Introduction Signal intensity uniformity in a magnetic resonance (MR) image indicates how well the MR imaging (MRI) system represents an object. One of the major sources of image non-uniformity in high-field MRI scanners is inhomogeneity of radio-frequency coil. The aim of this study was to investigate non-uniformity in head, head and neck, and body coils and compare the obtained results to det...

Journal: :Journal of agricultural and food chemistry 2001
K A Tilley R E Benjamin K E Bagorogoza B M Okot-Kotber O Prakash H Kwen

The formation of the large protein structure known as "gluten" during dough-mixing and bread-making processes is extremely complex. It has been established that a specific subset of the proteins comprising gluten, the glutenin subunits, directly affects dough formation and breadmaking quality. Glutenin subunits have no definitive structural differences that can be directly correlated to their a...

2017
Shuying Wei Guoquan Lu Heping Cao

Sweetpotato has rich nutrition, good ecological adaptability and high yield. There is a lack of knowledge about the effects of cooking methods on starch and sugar components in elite Chinese cultivars. In this study, sweetpotato storage roots from four cultivars "Xinxiang", "Jinyu", "Zimei" and "Yuzishu 263" were treated by baking, boiling and steaming and subsequently analyzed for starch conte...

2017
Lin Zhou Yvonne M C Kooy-Winkelaar Robert A Cordfunke Irina Dragan Allan Thompson Jan Wouter Drijfhout Peter A van Veelen Hongbing Chen Frits Koning

Wheat gluten confers superior baking quality to wheat based products but elicits a pro-inflammatory immune response in patients with celiac disease. Transamidation of gluten by microbial transglutaminase (mTG) and tissue transglutaminase (tTG) reduces the immunogenicity of gluten; however, little information is available on the minimal modification sufficient to eliminate gliadin immunogenicity...

Journal: :Notre Dame Journal of Formal Logic 2019

2013
Tomislav Matić Ivan Vidović Željko Hocenski

Original scientific paper In attempts to increase the production quality and to decrease the production costs in ceramic tile industry almost every phase in the production process needs to be automated. One way of decreasing the production costs is to detect the tiles with defects before the baking process (biscuit tiles). The separated tiles are returned to the input material mixture and the e...

2011
Perceval S. Bahado-Singh Cliff K. Riley Andrew O. Wheatley Henry I. C. Lowe

This study investigated the effect of different traditional cooking methods on glycemic index (GI) and glycemic response of ten Sweet potato (Ipomoea batatas) cultivars commonly eaten in Jamaica. Matured tubers were cooked by roasting, baking, frying, or boiling then immediately consumed by the ten nondiabetic test subjects (5 males and 5 females; mean age of 27 ± 2 years). The GI varied betwee...

2016
Alison Jack

This paper investigates home baking as an instance of ‘craft consumption’ (Campbell, 2005) against the backdrop of rising participation in the phenomenon of home baking and the increasing importance of emotion in consumption defined as the ‘Rebirth of Romanticism’ movement (Gray, 2011). Phenomenological interviews conducted with a sample of 14 home bakers indicate that pleasure, authenticity an...

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