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pro vyhledávání: '"Prince, G."'
Autor:
Prince, G. E., Saunders, D. J.
We deal with the construction of covariant derivatives for some quite general Ehresmann connections on fibre bundles. We show how the introduction of a vertical endomorphism allows construction of covariant derivatives separately on both the vertical
Externí odkaz:
http://arxiv.org/abs/2110.07242
We deal with the construction of linear connections associated with second order ordinary differential equations with and without first order constraints. We use a novel method allowing glueing of submodule covariant derivatives to produce new, close
Externí odkaz:
http://arxiv.org/abs/2107.02309
Publikováno v:
In Food Chemistry Advances December 2023 3
Publikováno v:
In Food Hydrocolloids for Health December 2023 3
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100379- (2023)
Wheat, rye, and barley are cereals of the Triticeae tribe and are some of the major cereal crops grown across the world. They are a good source of starch, dietary fiber, and plant proteins, making them attractive for use in the food industry for vari
Externí odkaz:
https://doaj.org/article/83958783c80e45c2887e9e21e594620c
Publikováno v:
Food Hydrocolloids for Health, Vol 3, Iss , Pp 100117- (2023)
Consumption of fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs) can promote gut health in individuals with a healthy gastrointestinal tract. However, FODMAPs, as well as amylase-trypsin inhibitors (ATIs), have been identified as pot
Externí odkaz:
https://doaj.org/article/afe952f7e0f549108884215bec3c7489
Autor:
Boakye, Prince G., Kougblenou, Ibilola, Murai, Takehiro, Okyere, Akua Y., Anderson, James, Bajgain, Prabin, Philipp, Becky, LaPlante, Brian, Schlecht, Shannon, Vogel, Charlie, Carlson, Melissa, Occhino, Lorrene, Stanislawski, Harold, Ray, Sarah Swan, Annor, George A.
Publikováno v:
In Journal of Cereal Science November 2022 108
Publikováno v:
In Current Research in Food Science 2022 5:1668-1675
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 1668-1675 (2022)
High amylose and waxy starches from maize and potato were incubated with plasma-activated water (PAW) at 25 °C, 60 °C, and 80 °C temperatures to investigate PAW treatment effects on the starches' properties. At 60 °C incubation temperature, the s
Externí odkaz:
https://doaj.org/article/2d7db7b0393a406cb14a576f88de5af8
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