Effect of cultivar differences on physical and proximate composition, and sensory attributes of sweet potato fries and crisps were determined. Physicochemical and colour characteristics of sweet potato flours and star...Effect of cultivar differences on physical and proximate composition, and sensory attributes of sweet potato fries and crisps were determined. Physicochemical and colour characteristics of sweet potato flours and starches were evaluated using Rapid Visco Analyser and Hunter L a b, respectively. Chroma, colour intensity and hue angle were calculated. Objective and sensory parameters of sweet potato fries and crisps were evaluated. Proximate and pasting properties were typical of sweet potato tubers, flour and starches. Maltose (0.05% - 0.08%), sucrose (0.05% - 1.60%) contents of sweet potato were significantly different (p < 0.05). Amylose and amylopectin contents of sweet potato starches were 19.5% - 24.6% and 75.4% - 80.5%, respectively. Swelling power and solubility were 2.42 - 2.88 and 0.11 - 0.32, 5.01 and 0.02 - 3.00 for flours and starches, respectively. Lovers name fries showed significantly better appearance, while Big Red and Black Vine fries showed similar sensory scores. No significant difference occurred in all the sensory attributes of crisps of the sweet potato cultivars.展开更多
The study was carried out to determine the effect of salt on the sensory, nutritive and keeping quality of OFSP crisps. Crisps were made by deep frying slices of approximately 3.5 mm thickness treated with, 2% and 4% ...The study was carried out to determine the effect of salt on the sensory, nutritive and keeping quality of OFSP crisps. Crisps were made by deep frying slices of approximately 3.5 mm thickness treated with, 2% and 4% table salt. A control with no salt treatment was prepared alongside the treated ones. Two varieties of OFSP;Ejumula and Kakamega were used in the study. After deep frying, the crisps were cooled to room temperature, packed in paper-lined high density polythene pouches and stored in a dark cupboard at room temperature for three months. During the storage period, the crisps were analyzed for proteins, fat and carotenoid content. Changes in sensory attributes were analyzed using a semi-trained panel. Results indicated that freshly prepared crisps treated with 2% salt had the highest acceptability mean scores for all attributes while there was no significant difference (p > 0.05) between crisps made from either Ejumula or Kakamega variety. Carotenoid content decreased with increase in salt concentration in both OFSP varieties. Shelf-life studies showed that the decline in sensory attributes started after 2 months of storage. The study shows that OFSP crisps treated with 2% salt are more acceptable and reasonably stable during storage.展开更多
This paper aims to introduce the novel concept of neutrosophic crisp soft set(NCSS),including various types of neutrosophic crisp soft sets(NCSSs)and their fundamental operations.We define NCS-mapping and its inverse ...This paper aims to introduce the novel concept of neutrosophic crisp soft set(NCSS),including various types of neutrosophic crisp soft sets(NCSSs)and their fundamental operations.We define NCS-mapping and its inverse NCS-mapping between two NCS-classes.We develop a robust mathematical modeling with the help of NCS-mapping to analyze the emerging trends in social networking systems(SNSs)for our various generations.We investigate the advantages,disadvantages,and natural aspects of SNSs for five generations.With the changing of the generations,it is analyzed that emerging trends and the benefits of SNSs are increasing day by day.The suggested modeling with NCS-mapping is applicable in solving various decision-making problems.展开更多
电信企业掌握着大量的客户数据,需要将企业的数据优势转化为企业的竞争优势,使客户收益最大化。本文以CRISP-DM(Cross-Industry Standard Process for Data Mining)方法论为基础,探讨聚类分析技术在电信客户细分领域的应用,并结合电信...电信企业掌握着大量的客户数据,需要将企业的数据优势转化为企业的竞争优势,使客户收益最大化。本文以CRISP-DM(Cross-Industry Standard Process for Data Mining)方法论为基础,探讨聚类分析技术在电信客户细分领域的应用,并结合电信业的基础数据应用Clementine挖掘工具建立了客户细分模型,对电信市场进行有效地划分。展开更多
The cysteine-rich secretory proteins （CRISPs） are a subgroup of the CRISP, antigen 5 and Pr-1 （CAP） protein superfamily, and are found only in vertebrates. They show a strong expression bias to the mammalian male ...The cysteine-rich secretory proteins （CRISPs） are a subgroup of the CRISP, antigen 5 and Pr-1 （CAP） protein superfamily, and are found only in vertebrates. They show a strong expression bias to the mammalian male reproductive tract and the venom of poisonous reptiles. Within the male reproductive tract CRISPs have been implicated in many aspects of male germ cell biology spanning haploid germ cell development, epididymal maturation, capacitation, motility and the actual processes of fertilization. At a structural level, CRISPs are composed of two domains, a CAP domain, which has been implicated in cell-cell adhesion, and a CRISP domain, which has been shown to regulate several classes of ion channels across multiple species. Herein, we will review the current literature on the role of CRISPs in male fertility, and by inference to related non-mammalian protein, infer potential biochemical functions.展开更多
文摘Effect of cultivar differences on physical and proximate composition, and sensory attributes of sweet potato fries and crisps were determined. Physicochemical and colour characteristics of sweet potato flours and starches were evaluated using Rapid Visco Analyser and Hunter L a b, respectively. Chroma, colour intensity and hue angle were calculated. Objective and sensory parameters of sweet potato fries and crisps were evaluated. Proximate and pasting properties were typical of sweet potato tubers, flour and starches. Maltose (0.05% - 0.08%), sucrose (0.05% - 1.60%) contents of sweet potato were significantly different (p < 0.05). Amylose and amylopectin contents of sweet potato starches were 19.5% - 24.6% and 75.4% - 80.5%, respectively. Swelling power and solubility were 2.42 - 2.88 and 0.11 - 0.32, 5.01 and 0.02 - 3.00 for flours and starches, respectively. Lovers name fries showed significantly better appearance, while Big Red and Black Vine fries showed similar sensory scores. No significant difference occurred in all the sensory attributes of crisps of the sweet potato cultivars.
文摘The study was carried out to determine the effect of salt on the sensory, nutritive and keeping quality of OFSP crisps. Crisps were made by deep frying slices of approximately 3.5 mm thickness treated with, 2% and 4% table salt. A control with no salt treatment was prepared alongside the treated ones. Two varieties of OFSP;Ejumula and Kakamega were used in the study. After deep frying, the crisps were cooled to room temperature, packed in paper-lined high density polythene pouches and stored in a dark cupboard at room temperature for three months. During the storage period, the crisps were analyzed for proteins, fat and carotenoid content. Changes in sensory attributes were analyzed using a semi-trained panel. Results indicated that freshly prepared crisps treated with 2% salt had the highest acceptability mean scores for all attributes while there was no significant difference (p > 0.05) between crisps made from either Ejumula or Kakamega variety. Carotenoid content decreased with increase in salt concentration in both OFSP varieties. Shelf-life studies showed that the decline in sensory attributes started after 2 months of storage. The study shows that OFSP crisps treated with 2% salt are more acceptable and reasonably stable during storage.
基金the Deanship of Scientific Research at King Khalid University for funding this work through General Research Project under Grant No.R.G.P.2/181/44.
文摘This paper aims to introduce the novel concept of neutrosophic crisp soft set(NCSS),including various types of neutrosophic crisp soft sets(NCSSs)and their fundamental operations.We define NCS-mapping and its inverse NCS-mapping between two NCS-classes.We develop a robust mathematical modeling with the help of NCS-mapping to analyze the emerging trends in social networking systems(SNSs)for our various generations.We investigate the advantages,disadvantages,and natural aspects of SNSs for five generations.With the changing of the generations,it is analyzed that emerging trends and the benefits of SNSs are increasing day by day.The suggested modeling with NCS-mapping is applicable in solving various decision-making problems.
文摘电信企业掌握着大量的客户数据,需要将企业的数据优势转化为企业的竞争优势,使客户收益最大化。本文以CRISP-DM(Cross-Industry Standard Process for Data Mining)方法论为基础,探讨聚类分析技术在电信客户细分领域的应用,并结合电信业的基础数据应用Clementine挖掘工具建立了客户细分模型,对电信市场进行有效地划分。
文摘The cysteine-rich secretory proteins （CRISPs） are a subgroup of the CRISP, antigen 5 and Pr-1 （CAP） protein superfamily, and are found only in vertebrates. They show a strong expression bias to the mammalian male reproductive tract and the venom of poisonous reptiles. Within the male reproductive tract CRISPs have been implicated in many aspects of male germ cell biology spanning haploid germ cell development, epididymal maturation, capacitation, motility and the actual processes of fertilization. At a structural level, CRISPs are composed of two domains, a CAP domain, which has been implicated in cell-cell adhesion, and a CRISP domain, which has been shown to regulate several classes of ion channels across multiple species. Herein, we will review the current literature on the role of CRISPs in male fertility, and by inference to related non-mammalian protein, infer potential biochemical functions.
