Making Italian Espresso, Making Espresso Italian
نویسندگان
چکیده
منابع مشابه
Espresso Coffee Consumption and Risk of Coronary Heart Disease in a Large Italian Cohort
BACKGROUND The relationship between coffee consumption and coronary heart disease (CHD) has been investigated in several studies with discrepant results. We examined the association between Italian-style (espresso and mocha) coffee consumption and CHD risk. METHODS We investigated 12,800 men and 30,449 women without history of cardiovascular disease recruited to the EPICOR prospective cohort ...
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There are many applications scenarios for which the computational performance and memory footprint of the prediction phase of Deep Neural Networks (DNNs) needs to be optimized. Binary Neural Networks (BDNNs) have been shown to be an effective way of achieving this objective. In this paper, we show how Convolutional Neural Networks (CNNs) can be implemented using binary representations. Espresso...
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There are a number of competing component models in use today. Most are language-independent, but also platform-dependent and not designed to support a tool-based development paradigm. Espresso is a new platform-independent component model whose primary goal is to make it easy for tools to manipulate and compose Espresso components interactively during the software development process. This pap...
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Coffee beverage known as espresso, must be topped by a velvety thick, reddish-brown foam called crema, to be considered properly prepared and to be appreciated by connoisseurs. In spite of the relevant role played by crema as a quality marker, espresso coffee foam has not yet been the subject of detailed investigations. Only recently, some aspects of the Physics and Chemistry behind the espress...
متن کامل1 Optimal preheating of an espresso cup
1 Optimal preheating of an espresso cup At time t = 0, boiling water (that is, water with temperature 100 ◦C) is poured into an espresso cup; after P seconds (the preheating time), the water is poured out, and espresso, with initial temperature 95 ◦C, is poured in. (You can assume that these pouring operations occur instantaneously.) The espresso is then consumed exactly 15 s later (yes, instan...
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ژورنال
عنوان ژورنال: Food and History
سال: 2010
ISSN: 1780-3187,2034-2101
DOI: 10.1484/j.food.1.102222