CS 547 Lecture 11: PASTA

CS 15 - 859 : Algorithms for Big Data Fall 2017 Lecture 11 - Part 2 – Thursday 11 / 16 / 2017

Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta.

Faba bean has gained increasing attention from the food industry and the consumers mainly due to the quality of its protein fraction. Fermentation has been recently recognized as the most efficient tool for improving its nutritional and organoleptic properties. In this study, faba bean flour fermented with Lactobacillus plantarum DPPMAB24W was used to fortify semolina pasta. Pasta samples inclu...

Assignments 4 and 5 Probabilistic and Unsupervised Learning

Maneesh Sahani Due: Mon Dec 12, 2016 Note: Assignments are due at 11:00 AM (the start of lecture) on the day specified. Please bring them to the lecture hall, or make arrangements with the TAs to hand them in before that time. If you are taking this course as COMPGI16 then late assignments may be turned in to the CS TAs, or to Barry Fong in the Gatsby Unit. The usual College late assignments po...

CS 70 Discrete Mathematics for CS Spring 2007 Luca Trevisan Lecture 11

Suppose that the message consists of n packets and suppose that k packets are lost during transmission. We will show how to encode the initial message consisting of n packets into a redundant encoding consisting of n+ k packets such that the recipient can reconstruct the message from any n received packets. Note that in this setting the packets are labelled and thus the recipient knows exactly ...

Effects of Different Drying Conditions on Pasta Quality

The differences in water absorption properties were investigated among three types of flat pastas (LT: pasta dried at low temperature 50°C for 20 hours ; HT: pasta dried at high temperature 70°C for 11 hours; VHT: pasta dried at very high temperature 85°C for 4 hours). Pastas were soaked at different temperatures and for different times in a thermostatic bath to investigate moisture distributio...