This paper has considered the possibility of using new finishing formulations to finish Crust leather, manufactured from cattle raw materials aimed shoes and leather garments.The quality indicators their elementary chemical composition have been investigated. It was found that possess a high covering capacity due presence mineral pigments in composition. X-ray fluorescent analysis proven chromi...

Sensory evaluation is a scientific discipline that is widely used to determine the quality of food products. But sensory characteristics cannot be quantified exactly; hence, the relationships among variables are not clear. In this paper, a Fuzzy linear regression was proposed to model the relationship between overall acceptance and sensory characteristics (aroma, surface color, porosity, hardne...

2755. [19] Wieczorek, M. A. et al. (2013) Science 339, 671-675. Figure 1: Locations of floor-fractured craters [2] plotted on a basemap of crustal thickness [19]. Floor-fractured craters are preferentially located in regions of intermediate (20-30 km) crustal thickness. Mare deposits are located primarily on the lunar nearside and in regions of thinner crust. Figure 2: Crater Buch B (17.0°E, 39...

In the inner crust of a neutron star, due to the high density and pressure, nuclei which are still present, are immersed in a neutron superfluid. One then expects that the dynamical properties of nuclei are significantly affected. In order to estimate the magnitude of the effect associated with the presence of a superfluid medium, we formulate the hydrodynamical approach to the nuclear dynamics...

The effect of soy as a natural antioxidant against flaxseed rancidity in yeast breads was tested. Variables included: control (100% bread flour); yeast bread with 15% flax meal in place of part of the total bread flour; yeast bread with 15% flax meal and 5% soy; and yeast bread with 15% flax and 10% soy. Objective and sensory tests were used to evaluate breads. Peroxide values indicated that th...

The main approach of this study is to develop high fiber bread by utilizing the cocoa-by products, namely cocoa pod husk which is incorporated into whole meal bread. The cocoa pod husk can be classified as one of the source of high fiber. The cocoa pod husk was dried and milled in order to produce the cocoa pod husk powder (CPHP). There were five different percentages of CPHP level incorporated...

Bread is the most important food in the Spanish household and represents the largest proportion of products produced by commercial bakeries. The browning indicators furosine, hydroxymethylfurfural (HMF), and color were determined to evaluate heat effects induced during manufacture of these foods. The breads analyzed were common, special, sliced toasted, and snack breads. Identical sample prepar...