Malnutrition continues to be a key health problem in developing regions. The valorization of food waste appears as an ideal way to prevent malnutrition and improve people's access to food. Cumin (Cuminum cyminum L.) and caraway (Carum carvi L.) oilseeds are commonly used for cuisine and medicinal purposes. However, remaining cakes after oil extraction are usually underutilized. In order to asse...

The fortified of soft wheat flour with cowpea flour in bread making was investigated. The Soft wheat flour (SWF) was substituted by cowpea flour at levels of 5, 15 and 20%. The protein content of composite breads ranged from 6.1 – 9.9%. Significant difference was observed in moisture, protein and crude fibre contents of control (wheat bread) and composite bread at 5% addition of cowpea. Water a...

During breadmaking, different ingredients are used to ensure the development of a continuous protein network that is essential for bread quality. Interests in incorporating bioactive ingredients such as dietary fiber (DF) and phenolic antioxidants into popular foods such as bread have grown rapidly, due to the increased consumer health awareness. The added bioactive ingredients may or may not p...

In this paper, we deal with dynamic pricing strategies in wireless communication systems. Dynamic pricing policies allow the network operator to charge a cost per time unit depending on the network usage. In this way, the users behavior can be regulated and the network management is significantly improved. We model the user demand and the call duration as functions of the service price. By usin...

Flat-rate pricing has been the dominant scheme for tariffing Internet services due to its popularity and simplicity. However, this scheme does not provide incentives for users to use network resources efficiently. As the demand for wireless video and other resource-intensive services grows faster than the providers’ ability to expand the network capacity, this inefficiency becomes critical. Thi...

bread-making quality in hexaploeid wheat is a complex trait for breeding programs. high molecular weight glutenin subunits (hmw-gs) have an important effect on dough stability and elasticity. the glu-1 loci that are encoded these subunits are located on the long arms of group-1 homologues chromosomes of the a, b and d genomes. in this work we used pcr-based dna markers to distinguish wheat brea...

Celiac disease (CD) is an immune-mediated disease, triggered in genetically susceptible individuals by ingesting gluten from wheat, rye, barley, and other closely related cereal grains. Currently, the estimated prevalence of CD is around 1 % of the population in the western world and medical nutritional therapy (MNT) is the only accepted treatment for celiac disease. To date, the replacement of...