Browning Reaction of Soybean Products. Part XIII

Hæmatological Technique. Part XIII

Induced non-enzymatic browning of soybean meal. I. Effects of factors controlling non-enzymatic browning on in vitro ammonia release.

Non-enzymatic browning was tested as a means of suppressing degradation of soybean meal (SBM) by ruminal microbes in five trials with in vitro ammonia release as the response criterion. Treatments imposed on SBM included reducing sugar source (xylose, glucose, fructose and lactose), reducing sugar level (1, 3 and 5 mol/mol SBM-lysine), pH (6.5, 8.5 and 10.0), dry matter (DM) content (65, 70, 75...

High Pressure Treatments of Soybean and Soybean Products

Browning reaction systems as sources of mutagens and antimutagens.

Heated food systems contain hundreds of chemical compounds, some being mutagenic and others being antimutagenic. Studies have indicated that foods exposed to drying, frying, roasting, baking, and broiling conditions possess net mutagenic activity as assessed by the Ames/Salmonella/microsome mutagenicity test and the chromosome aberration assay with Chinese hamster ovary (CHO) cells. With the ab...

Andrew Ng Part XIII Reinforcement Learning and Control

We now begin our study of reinforcement learning and adaptive control. In supervised learning, we saw algorithms that tried to make their outputs mimic the labels y given in the training set. In that setting, the labels gave an unambiguous “right answer” for each of the inputs x. In contrast, for many sequential decision making and control problems, it is very difficult to provide this type of ...