This study is aimed to assess the suitability of T. aestivum wheat milled products and its combinations with T. durum semolina with additives such as ascorbic acid, vital gluten and HPMC (Hydroxypropyl methyl cellulose) for pasta processing quality characteristics such as pasta dough rheology, microstructure, cooking quality, and sensory evaluation. Rheological studies showed maximum dough stab...

Collapse driven supernovae (SNe) and the following formation of neutron stars (NSs) are the most dramatic processes during the stellar evolution. These objects provide not only astrophysically significant phenomena but also interesting material phases inside them; both are strongly connected with each other. At subnuclear densities in NS crusts and SN cores, nuclei are expected to have exotic s...

OBJECTIVE Foods that enhance satiety can reduce overconsumption, but the availability of large portions of energy-dense foods may counter their benefits. The influence on meal energy intake of varying the energy density and portion size of food consumed after a preload shown to promote satiety was tested. DESIGN AND METHODS In a crossover design, 46 women were served lunch on six days. On fou...

The results demonstrate an interesting dissociation. When the child is questioned implicitly, he makes "culinary" associations (e.g. pasta-steak) in 81% of cases, to the detriment of nutritional associations (e.g. pasta-rice). This dominance of the culinary attitude is seen irrespective of the child's age, reflecting cultural learning where pleasure is fundamental. However, when the child is qu...

We study the heat current autocorrelation function (HCAF) in one-dimensional, momentum-conserving lattices. In particular, we explore if there is any link between the decaying characteristics of the HCAF and asymmetric interparticle interactions. The Lennard-Jones model is investigated intensively in view of its significance to applications. It is found that, in the time range accessible to num...

Information Extraction (IE), defined as the activity to extract structured knowledge from unstructured text sources, offers new opportunities for the exploitation of biological information contained in the vast amounts of scientific literature. But while IE technology has received increasing attention in the area of molecular biology, there have not been many examples of IE systems successfully...

Formulating high-quality pasta from wheat-free materials is a technological challenge. We aimed to make gluten-free with carboxymethyl cellulose and psyllium husk evaluate their effect on the quality of final product.
 Gluten-free was produced rice flour, white corn potato starch, soy protein isolate, or used as binding agents. Then, we evaluated these hydrocolloids color, texture, cooking...

In the present study, we applied extrusion-cooking to polished rice flour so as prepare gluten-free pasta. The aim of work was investigate effect feed moisture (28, 30 and 32%) screw speed (60, 80 100 rpm) on selected pasta quality attributes (water absorption, cooking loss, firmness, stickiness microstructure) extrusion response (specific mechanical energy). Our results showed that significant...

---------------------------------------------------------------------***--------------------------------------------------------------------Abstract Adders being core building blocks in different VLSI circuits like microprocessors, ALU’s etc. performance of adder circuit highly affects the overall capability of the system. In this paper we present the design and performance of Parallel Self-Tim...

quality and safety. Extended shelf life refrigerated foods are foods that have received minimal processing or precooking and have an enhanced but limited shelf life; refrigeration is a key preservation measure. These foods include conventional products, such as luncheon meats and cured meats, as well as a new generation of partially processed refrigerated foods (NFPA, 1988) such as meat, seafoo...