نتایج جستجو برای: acorn flour

تعداد نتایج: 11996  

Journal: :Journal of occupational health 2004
Sultan A Meo

Flour dust is a heterogeneous substance with respiratory sensitizing properties; its long-term exposure may cause acute or chronic respiratory diseases. Therefore, the aim was to investigate the dose response effects of flour dust on lung function. An additional objective was to minimize the potential health risks in flour mill workers by providing them with information about the hazards of flo...

2017
Dunyi Liu Yumin Liu Wei Zhang Xinping Chen Chunqin Zou

Zinc (Zn) deficiency is a common disorder of humans in developing countries. The effect of Zn biofortification (via application of six rates of Zn fertilizer to soil) on Zn bioavailability in wheat grain and flour and its impacts on human health was evaluated. Zn bioavailability was estimated with a trivariate model that included Zn homeostasis in the human intestine. As the rate of Zn fertiliz...

2014
Ning Wang Xingxiang Zhang Zhuo Yu Guodong Li Bin Zhou

This paper developed a rapid and nondestructive method for quantitative analysis of a cheaper adulterant (wheat flour) in oat flour by NIR spectroscopy and chemometrics. Reflectance FT-NIR spectra in the range of 4000 to 12000 cm(-1) of 300 oat flour objects adulterated with wheat flour were measured. The doping levels of wheat flour ranged from 5% to 50% (w/w). To ensure the generalization per...

2014
Muna Ilowefah Chiemela Chinma Jamilah Bakar Hasanah M. Ghazali Kharidah Muhammad Mohammad Makeri

As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient. Therefore, this study aimed to investigate the effect of fermented brown rice flour on white rice flour, white rice batter and its steamed bread qualities. Brown rice batter was fermented using commerc...

2013
M. LAFOURCADE

Let D̄ ⊃ e. In [13], the authors constructed holomorphic lines. We show that sin−1 (π · −∞) 6= ∫∫ 1

Journal: :The American Mathematical Monthly 2012
David H. Bailey Jonathan M. Borwein

It is [in India] that the ingenious manner of expressing all numbers in ten characters originated, by assigning to them at once an absolute and a local [positional] value, a subtle and important conception, of which the simplicity is such that we can [only] with difficulty, appreciate its merit. But this very simplicity and the great facility with which we are enabled to perform our arithmetica...

Journal: :CoRR 2010
Ezekiel Okike

Chidamber and Kemerer first defined a cohesion measure for object-oriented software – the Lack of Cohesion in Methods (LCOM) metric. This paper presents a pedagogic evaluation and discussion about the LCOM metric using field data from three industrial systems. System 1 has 34 classes, System 2 has 383 classes and System 3 has 1055 classes. The main objectives of the study were to determine if t...

2008
George M. Phillips

Your use of the JSTOR archive indicates your acceptance of JSTOR's Terms and Conditions of Use, available at http://www.jstor.org/about/terms.html. JSTOR's Terms and Conditions of Use provides, in part, that unless you have obtained prior permission, you may not download an entire issue of a journal or multiple copies of articles, and you may use content in the JSTOR archive only for your perso...

Journal: :American journal of botany 2002
Warren G Abrahamson James N Layne

We examined post-fire recovery of two components of acorn production (percentage of bearing ramets [stems] and number of acorns per bearing ramet) for four species of oaks in southern ridge sandhill vegetation in south-central peninsular Florida. Annual counts of acorns on two white oaks (Quercus chapmanii and Q. geminata) and two red oaks (Q. laevis and Q. myrtifolia) were conducted annually (...

Background and Objectives: One of the ways to increase nutritional value and reduce wheat consumption in baking products is to use alternative flours with better nutritional properties than wheat. Due to population growth and shortage of water resources for sufficient wheat production, it is necessary to produce these hybrid products that have higher nutritional properties and make them more di...

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