منابع مشابه
VIDE: a visual VHDL integrated design environment
∗ This work is supported by National Project and Tsinghua Science Research Foundation. Abstract− In this paper, a visual VHDL integrated design environment VIDE for high level design is presented. In VIDE, there are several graphical and textual mixed design entry tools (VDES) and a graphical objectoriented debugger (VDBG). VDES consists of several diagram editors and a visual text editor, whil...
متن کاملPalatability of sous vide processed chicken breast.
The influences of brine composition, internal temperature, heating rate, and storage periods up to 28 d on flavor, texture, and color of sous vide processed chicken breast were evaluated. Pectoralis major muscles containing water and sodium chloride, with or without sodium lactate, were browned and vacuum packaged. Sous vide processing was by fast or slow heating to an internal temperature of 7...
متن کاملVide: an editor for the visual exploration of raw data
The analysis of binary data remains a challenge, especially for large or potentially inconsistent files. Traditionally, hex editors only make limited use of semantic information available to the user. We present an editor that supports user-supplied semantic data definitions. This semantic information is used throughout the program to realize semantic data visualization and data exploration cap...
متن کاملComparison of the nutritional quality of sous vide and conventionally processed carrot and Brussels sprouts
Background and motivations of the work: In the last years, the “sous-vide” technique is increasingly gaining interest in both catering trade and in gastronomy. In such system of processing, foodstuffs are heated in a vacuum-packed container followed by rapid chilling and storage at 0-3 °C. Therefore, the lack of exposure to exogenous water and oxygen would be expected to preserve losses of anti...
متن کاملChanges in Meat Quality Characteristics of the Sous-vide Cooked Chicken Breast during Refrigerated Storage
This study was performed to investigate the changes in meat quality characteristics of the sous vide cooked chicken breast during refrigerated storage at 4℃ for 14 d between before and after sous-vide cooking. Cooking loss and shear force were significantly increased, whereas expressible drip was significantly decreased along with reduction in the water holding capacity in both of two groups. R...
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ژورنال
عنوان ژورنال: Articles hors-thème
سال: 2014
ISSN: 1708-0401,1481-5974
DOI: 10.7202/1026553ar