نتایج جستجو برای: pasta

تعداد نتایج: 2234  

Journal: :Public health nutrition 2011
Tamara Bucher Klazine van der Horst Michael Siegrist

OBJECTIVE Our physical environment influences our daily food choices unconsciously. Strategic changes in the food environment might therefore be potential measures to influence consumers' food selection towards better nutrition, without affecting the consumers' freedom of choice. The present study aimed to examine whether increased vegetable variety enhances healthy food choices and improves me...

2003
Gentaro Watanabe Katsuhiko Sato Kenji Yasuoka Toshikazu Ebisuzaki

Structure of cold and hot dense matter at subnuclear densities is investigated by quantum molecular dynamics (QMD) simulations. Obtained phase diagrams show that the density of the phase boundaries between the different nuclear structures decreases with increasing temperature due to the thermal expansion of nuclear matter region. At subnuclear densities, nuclear matter exhibits the coexistence ...

Journal: :Sustainability 2021

Pasta, bread, and bakery products are considered worldwide as essential foods for human nutrition. In particular, ancient wheats whole wheat flours, despite being able to provide health benefits via bioactive compounds, present significant technological problems related poorer dough rheological properties final product characteristics. Moreover, both the food industry consumers increasingly sen...

Journal: :Journal of Plantation Crops 2021

A study was conducted to explore the potentiality of coconut milk residue (CMR) for cold extrusion (pasta preparation). Proximate analysis revealed that is a rich source crude fibre (24.03%) in addition fat (41.55%), protein (5%), total carbohydrates (26.24%) and ash content (0.97%) at 2.23 per cent moisture. The effect upon replacing durum wheat semolina on cooking qualities, colour parameters...

Journal: :Physical review letters 2002
L S Schulman E Mihóková A Scardicchio P Facchi M Nikl K Polák B Gaveau

Millisecond crystal relaxation has been used to explain anomalous decay in doped alkali halides. We attribute this slowness to Fermi-Pasta-Ulam solitons. Our model exhibits confinement of mechanical energy released by excitation. Extending the model to long times is justified by its relation to solitons, excitations previously proposed to occur in alkali halides. Soliton damping and observation...

2008
Aaron Hoffman

We prove the existence of asymptotic two-soliton states in the Fermi-Pasta-Ulam model with general interaction potential. That is, we exhibit solutions whose difference in l from the linear superposition of two solitary waves goes to zero as time goes to infinity.

Journal: :Journal of clinical microbiology 2005
Katelijne Dierick Els Van Coillie Izabela Swiecicka Geert Meyfroidt Hugo Devlieger Agnes Meulemans Guy Hoedemaekers Ludo Fourie Marc Heyndrickx Jacques Mahillon

Bacillus cereus is a well-known cause of food-borne illness, but infection with this organism is not commonly reported because of its usually mild symptoms. A fatal case due to liver failure after the consumption of pasta salad is described and demonstrates the possible severity of the emetic syndrome.

Journal: :Physical review. E, Statistical, nonlinear, and soft matter physics 2002
R Reigada A Sarmiento Katja Lindenberg

We carry out a numerical study of the asymptotic dynamics of breathers in finite Fermi-Pasta-Ulam chains at zero and nonzero temperatures. While at zero temperature such breathers remain essentially stationary and decay extremely slowly over wide parameter ranges, thermal fluctuations tend to lead to breather motion and more rapid decay. In both cases the decay is essentially exponential over l...

2008
A. Hoffman

By combining results of Mizumachi on the stability of solitons for the Toda lattice with a simple rescaling and a careful control of the KdV limit we give a simple proof that small amplitude, long-wavelength solitary waves in the Fermi-Pasta-Ulam (FPU) model are linearly stable and hence by the results of Friesecke and Pego that they are also nonlinearly, asymptotically stable.

Journal: :Heliyon 2023

Many consumers who are aware of the importance good nutrition demand quality food alternatives. In particular, many them looking for quality, plant-based protein sources such as quinoa. The objective this work was to evaluate techno-functional properties gluten-free pasta from hyperprotein quinoa flour. Pasta mixes were made flours, corn, rice, cassava starch, flour and defatted high flour, whi...

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