نتایج جستجو برای: panning and steaming

تعداد نتایج: 16827377  

Journal: :Transactions on Maritime Science 2013

2007
Robert Edward Bodenheimer Richard Murray Matt Newlin Jorge Tierno Ra D'Andrea Wei-Min Lu

All rights reserved iii Acknowledgements The moral is, it hardly need be shown, All those who try to go it sole alone, Too proud to be beholden for relief, Are absolutely sure to come to grief. |Robert Frost With high spirits I undertook to thank the many people who have helped me during my graduate tenure at Caltech. I have had the opportunity and pleasure of meeting many very talented people ...

Journal: :Journal of virological methods 2009
Xiaoli Yu Olga Barmina Mark Burgoon Don Gilden

Phage-displayed random peptide libraries, in which high affinity phage peptides are enriched by repetitive selection (panning) on target antibody, provide a unique tool for identifying antigen specificity. This paper describes a new panning method that enables selection of peptides in 1 day as compared to about 6 days required in traditional panning to identify virus-specific epitopes. The meth...

ژورنال: دانشور پزشکی 2011
احمدوند, داود , رهبری‌زاده, فاطمه , زرکش اصفهانی, سید حمید , مینائیان, سارا ,

Background and Objective: The human papillomavirus (HPV) is the main cause of cervical cancer. The symptoms of the disease are non-specific and it can be transferred from one person to another one. In order to prevent the spread of HPV virus and reducing mortality rate of cervical cancer, early detection programs are needed. Accurate and highly sensitive test is essential for screening examinat...

2012
Yong Guk Kim Sang-Taeck Moon Hong Kook Kim

In this paper, a person tracking sensor based multi-channel audio panning approach is proposed for multi-view broadcasting services. Multi-view broadcasting is realized by rendering the video sequences captured by a set of cameras from different viewpoints. In addition, a multi-channel audio panning technique is required for realistic audio rendering. Moreover, person-tracking techniques for es...

2012
In Guk Hwang Young Jee Shin Seongeung Lee Junsoo Lee Seon Mi Yoo

We investigated the effect of various cooking methods (boiling, steaming, stir-frying, and roasting) and three cooking times (5, 10, and 15 min) on the antioxidant properties of red pepper. Raw and cooked peppers were measured for proximate composition, ascorbic acid (AsA) content, total carotenoid content (TCC), total polyphenol content (TP), and 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-a...

2016
Anshul Kumar Khare Ashim Kumar Biswas S Balasubramanian Jhari Sahoo Manish Kumar Chatli

A three factor three level central composite design was adopted to determine interactive effects of meat level (55-65%), steaming time (12-18 minutes) and drying time (7-9 hrs) on pH, moisture, protein content, fat content and other quality characteristics (Hardness, adhesiveness, total colour change and overall acceptability) of extruded chicken noodles. Moisture, protein, fat level and total ...

2015
Haoqun Hong Hao Liu Haiyan Zhang Hui He Tao Liu Demin Jia

Interfacial compatibility plays a key role in the performances of natural fiber-reinforced composites. The measures commonly used to improve the interfacial compatibility focus more on the addition of various compatibilizers than on the structural modification of the natural fiber. In this paper, an attempt was made to enlarge the interfacial interaction areas of the recycled polyethylene (rPE)...

Journal: :journal of food biosciences and technology 0
e. gheisari m.sc. of food science and technology, faculty of agriculture, shahrekord branch, islamic azad university, shahrekord, iran. m. raissy department of food hygiene and aquatic animal health, faculty of veterinary medicine, shahrekord branch, islamic azad university, shahrekord, iran. e. rahimi department of food hygiene and aquatic animal health, faculty of veterinary medicine, shahrekord branch, islamic azad university, shahrekord, iran.

abstract: regular consumption of seafood has been widely recommended by the authorities. however, some species especially benthic crustaceans accumulate heavy metals. in addition, the health risks associated to the consumption of such seafood might increase if the consumers use cooking methods that enhance the concentration of heavy metals. in this study, the effects of different cooking method...

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