One of the core problems of P2P computing is resource locating. The main research results of determined resource locating algorithms are four distributed hash table algorithms, i.e: CAN, Chord, Pastry and Tapestry. Based on these algorithms , this paper presents a hierarchical and manageable resource locating model (HMRLM)which can provide P2P networks with scalability and manageability.

Many frameworks for implementing software measurement exist, ranging from collections of success factors to maturity growth models. One may ask to what extent these guidelines increase the chance of a successful measurement program. To aid in answering this question, we introduce a generic process model for measurement-based improvement. We use this model as a reference model to compare a numbe...

Nutrition logos have received a great deal of attention to stimulate people to eat a healthier diet. However, very little is known neither about actual consumption behavior related to nutrition logos nor about potential compensatory eating behaviors due to nutrition logos. The aim of this study was to assess the effects of using an existing nutrition logo on consumption and product evaluation o...

Abstract The chemical composition of 4 spring wheat species was analyzed: einkorn ( Triticum monococcum ) (local cv.), emmer dicoccon (Lamella spelt spelta (Wirtas and common aestivum (Rospuda cv.). Mean yield significantly lower than that wheat. analyses the grain included content total protein, crude ash, fat, fibre, carbohydrates, phosphorus, potassium, magnesium, calcium, copper, iron, mang...

Abstract Dough is the first step to create baked goods that are known for their variety of presentations, textures, and flavors, divided into different groups such as bread, cakes, cookies, pizza, puff pastries, among others. These products mainly made from cereals or cereal-based flours. Particularly, starch gluten wheat help develop characteristic textures these products. Since ingredients us...

This paper investigates simplifying the classification technique of an optical fibre sensor based system designed for the online quality control of food being cooked in a large-scale industrial oven by monitoring the product as it cooks. The system measures the colour of the food product as it cooks by examining the reflected visible light from the surface as well as in the core of the product....

Soy products are widely used in a variety of processed foods such as meet products, sausages, chocolate and breakfast cereals. The prevalence of soy allergy in adults is unknown. The development of soy allergy in the late adulthood is rare. In adults soy allergy mostly presents either as an occupational allergy or pollen-food syndrome developed on the ground of birch sensitization. A 38-year-ol...

Innovation of pastry products towards higher nutritional and commercial value remains a challenge to the growing field healthy food. In this study, prebiotic supplementation sugar reduction were explored in widely consumed product with low level innovation. The potential agave inulin galacto-oligosaccharides (GOS) was evaluated compared by an vitro model using human fecal inocula. Rice muffins ...