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Search Results: 1 - 10 of 984 matches for " Selma Nakamoto Koakuzu "
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Technological and physical characteristics of breads made with toasted rice meal / Características físicas e tecnológicas de p es elaborados com farelo de arroz torrado
Manoel Soares Soares Júnior,Priscila Zaczuk Bassinello,Diracy Betania Cavalcante Lemos Lacerda,Selma Nakamoto Koakuzu
Semina : Ciências Agrárias , 2008,
Abstract: The aim of this work was to evaluate the physical and sensory quality of form breads type formulated with different levels of substitution of wheat flour (FT) by toasted rice bran (FAT). It was determined the centesimal composition, including the soluble and insoluble dietary fiber contents. It was applied whole randomized design with five treatments (0.0%, 7.5%, 15.0%, 22.5% and 30.0% of FAT in substitution to FT) and three repetitions. The color and the breadmaking test scores were evaluated for each treatment. Microbiological analyses were done to the treatment with FAT which reached the highest total score. The higher substitution level of FT by FAT, darker and lower specific volume of breads, because of the high level of dietary fiber content of FAT (29,2%), what increased the moisture retention in the final product. Among the treatments containing FAT, the bread with 7.5% of FAT had the highest score at the breadmaking test (83.5), which differed (P < 0.05) from control treatment only for specific volume and total score parameters, presenting an adequate profile for Salmonella sp, total coliforms, moldiness and yeast in relation to legislation limits, and so it can be recommended for commercialization. O objetivo desse trabalho foi avaliar a qualidade física e sensorial de p es de forma elaborados com diferentes níveis de substitui o de farinha de trigo (FT) por farelo de arroz torrado (FAT). Determinou-se a composi o centesimal, incluindo os teores de fibra alimentar solúvel, insolúvel e total do FAT. Utilizou-se delineamento inteiramente casualisado, com cinco tratamentos (0,0%, 7,5%, 15,0%, 22,5% e 30,0% de substitui o de FT por FAT) em três repeti es. Foram avaliados a cor e os escores do teste de panifica o de cada tratamento. No tratamento com FAT que obteve o maior escore total no teste de panifica o, foram realizadas análises microbiológicas. Ocorreram escurecimento e diminui o do volume específico gradativo dos p es à medida que se adicionou maior quantidade de FAT, devido ao elevado teor de fibra alimentar total do FAT (29,2%), que aumentou a reten o de umidade no produto final. Entre os tratamentos com FAT, o p o com 7,5% de substitui o de FT por FAT obteve o maior escore no teste de panifica o (83,5), somente diferindo (p < 0,05) do tratamento controle em rela o ao volume específico e escore total, estando adequado em rela o aos padr es legais de Salmonella sp, coliforme total e de bolores e leveduras, podendo ser recomendado para comercializa o.
Qualidade de biscoitos elaborados com farelo de arroz extrusado em substitui??o à farinha de trigo e fécula de mandioca
Diracy Betania,C. L; Lacerda,Júnior Manoel Soares Soares; Zaczuk Bassinello,Priscila; Santos Siqueira,Beatriz; Nakamoto Koakuzu,Selma;
Archivos Latinoamericanos de Nutrición , 2009,
Abstract: rice bran is a byproduct resulted from the rice milling process. it corresponds to 8% of the total rice grain. it is an abundant and low-cost product which has high concentration of insoluble fiber, vitamins and minerals, and it is mainly applied for animal feeding and soil fertilizing. the aim of this work was to evaluate the color, the proximate composition and acceptability of the cookies formulated with extruded rice bran (erb). completely randomized design was applied using one control and four treatments (12.5%, 25%, 37.5% and 50% of ebr in place of wheat flour and cassava starch). all analyses were performed according to standard methods. the gradual addition of ebr to biscuits influenced its darkening and yellow/red color tendency. cookies with 50% of erb had higher contents of protein (7.56 g 100 g-1), dietary fiber (5.17 g 100 g-1) and ash (3.31 g 100 g-1) and lower proportion of carbohydrate (60.78 g 100 g-1) than the control. forty grams of that formulation supplies more than 10% of daily recommended intakes of magnesium, phosphorus and copper. the cookies were well accepted and did not show significant difference (p = 0,05) regarding the appearance, texture and flavor when compared to control. cookies formulated with 50% of erb present better nutritional quality than those elaborated without rice bran and have good sensory acceptance.
Development and chemical characterization of flour obtained from the external mesocarp of "pequizeiro" fruit
Soares Júnior, Manoel Soares;Bassinello, Priscila Zaczuk;Caliari, Márcio;Reis, Renata Cunha dos;Lacerda, Diracy Betania Cavalcante Lemos;Koakuzu, Selma Nakamoto;
Ciência e Tecnologia de Alimentos , 2010, DOI: 10.1590/S0101-20612010000400017
Abstract: the objective of this work was to develop a recommendation for the chemical peeling of pequi fruit and characterize the flour obtained from the external mesocarp of "pequizeiro", pequi tree (caryocar brasiliense camb.). the technology applied to obtain the external mesocarp pequi flour included the epicarp removal with naoh solution. the response surface method was used to optimize the chemical peeling process by applying the central composite rotatable design, with eleven trials including three replicates at the central point, varying the naoh aqueous solution concentration and fruit immersion time. the mass loss was evaluated through the analysis of variance and using bi and three dimensional graphs. the chemical characteristics of the external mesocarp pequi flour evaluated were: moisture content, ashes, proteins, lipids, total carbohydrates, dietary fiber, and some minerals. the best combination for an efficient removal of the fruit peel with the lowest mass loss was reached with 7.05 minutes of immersion in a 5.08 g.l-1 naoh aqueous solution. this study indicated that the external mesocarp pequi flour is a food source rich in dietary fiber, carbohydrates, ashes, magnesium, calcium, manganese, and copper, but it is poor in lipids, zinc, and iron.
Processing and characterization of extruded breakfast meal formulated with broken rice and bean flour
Carvalho, Ana Vania;Mattietto, Rafaella de Andrade;Bassinello, Priscila Zaczuk;Koakuzu, Selma Nakamoto;Rios, Alessandro de Oliveira;Maciel, Renan de Almeida;Carvalho, Rosangela Nunes;
Ciência e Tecnologia de Alimentos , 2012, DOI: 10.1590/S0101-20612012005000073
Abstract: the objective of this work was to develop an extruded breakfast product containing broken rice and split old beans and to verify the influence of the extrusion process on their physicochemical, technological, and sensory characteristic. the final product had a protein content of 9.9 g.100 g-1, and therefore it can be considered a good source of proteins for children and teenagers. the dietary fiber content of the final edible product was 3.71 g.100 g-1. therefore, the breakfast meal may be considered as a source of dietary fiber according to brazilian law . as for the technological properties, the extruded product presented an expansion index of 8.89 and apparent density of 0.25 g.cm-3. with regard to the sensory analysis, the acceptance average was ranked between 6.8 and 7.7, corresponding to the categories "liked slightly" and "liked very much". with regard to purchase intention, 79% of the panelists said they would certainly or possibly purchase the product. broken rice and split old beans are interesting alternatives for the elaboration of extruded breakfast products presenting good nutritional, technological, and sensory qualities.
Acoustic and Linguistic Properties of Turkish Whistle Language  [PDF]
Selma Ozaydin
Open Journal of Modern Linguistics (OJML) , 2018, DOI: 10.4236/ojml.2018.84011
Abstract: This paper presents the acoustic and linguistic properties of Turkish Whistle Language. Whistle Language is a natural communication method usually used for far-distance interaction in some regions in the world. In a whistled speech, auditory features of spoken languages are transposed. Therefore, whistle languages carry some properties of vocal speech with its own vocabulary, grammar, phonology and prosodic features. There are a few places in the world using this whistled communication style and Kuskoy region in Turkey is one of them. Although there are some researches on Turkish Whistle Language, unfortunately there have been a limited number of scientific publications in the literature. On the other hand, the research results present very stunning results such as people can still continue articulating some words while whistling and there is a high understandability rate while communicating. Therefore, it is described as an incomplete form of Turkish Language. The research results also indicate that Turkish Whistle Language is a non-tonal language transposing formants and therefore it can be used to evaluate the formant changes in the transform of a language. These research results indicate many other valuable properties of Turkish whistle language. But, unfortunately there has not been a collective study combining all these properties. Besides, there are still unclear and conflicted points in the literature as can be implied in this paper. This study aims to bring together the research results to underline the distinct features of Turkish Whistle Language and to motivate researchers to go forward on this subject. The paper is mainly focused on acoustic and phonetic properties of Turkish Whistle Language. Historical or cultural based details are out of the scope of this study.
Comparative Analysis of Early Studies on Turkish Whistle Language and a Case Study on Test Conditions  [PDF]
Selma Ozaydin
Open Journal of Modern Linguistics (OJML) , 2018, DOI: 10.4236/ojml.2018.84013
Abstract: This paper examines the early studies on Turkish Whistle Language and it argues that they have some controversial results. The study considers these issues need to be discussed and searched again in terms of linguistic and phonetic form. Unfortunately, there are few research studies on Turkish whistle language and most of them were performed nearly fifty years ago despite the fact that this language still has been used in Kuskoy region. Therefore, the findings of these early research studies could give valuable information to start to a new research study on the subject. The first scientific study on Turkish Whistle language was performed by a French scientist R.G. Busnel with his multidisciplinary research team in 1967. Some of this research’s results were published in the book. A Turkish scientist O. Baskan also participated in Busnel’s research group and published a paper on TWsL in 1968. However, some assertions such as people having a tendency to understand the Turkish whistle language with three vowels and three consonants have not been in the research results of R.G. Busnel. In addition, a Turkish scientist D. Aksan in Turkey had performed another research at Kuskoy region with his own team. Their test methods were different from the previous ones. This paper analyzes these research results on a comparative basis and presents the common and conflicted issues to discuss the uncertain points. The comparative evaluation of these past research studies aims to highlight the controversial position of the results on Turkish Whistle Language. In this scope, this paper opens a discussion about the selection of test conditions for an acoustic and linguistic analysis of the Turkish whistle language.
KEK effort for high field magnets
T. Nakamoto
Physics , 2011,
Abstract: KEK has emphasized efforts to develop the RHQNb3Al superconductor and a sub-scale magnet reaching 13 T towards the HL-LHC upgrade in last years. In addition, relevant R&D regarding radiation resistance has been carried out. For higher field magnets beyond 15 T, HTS in combination with A15 superconductors should be one of baseline materials. However, all these superconductors are very sensitive to stress and strain and thorough understanding of behaviour is truly desired for realization of high field magnets. KEK has launched a new research subject on stress/strain sensitivity of HTS and A15 superconductors in collaboration with the neutron diffraction facility at J-PARC and High Field Laboratory in Tohoku University. Present activity for high field magnets at KEK is reported.
The moduli of representations of degree 2
Kazunori Nakamoto
Mathematics , 2014,
Abstract: There are 6 types of 2-dimensional representations in general. For any groups and any monoids, we can construct the moduli of 2-dimensional representations for each type: the moduli of absolutely irreducible representations, representations with Borel mold, representations with semi-simple mold, representations with unipotent mold, representations with unipotent mold over ${\Bbb F}_2$, and representations with scalar mold. We can also construct them for any associative algebras.
The moduli of representations with Borel mold
Kazunori Nakamoto
Mathematics , 2010,
Abstract: The author constructs the moduli of representations whose images generate the subalgebra of upper triangular matrices (up to inner automorphisms) of the full matrix ring for any groups and any monoids.
ESTRATéGIA DE ENGENHARIA DE REQUISITOS PARA AMBIENTES DE REALIDADE AUMENTADA
Paula Teixeira Nakamoto
JISTEM - Journal of Information Systems and Technology Management , 2012,
Abstract: A Realidade Aumentada (RA) apresenta a vantagem de permitir o uso de a es tangíveis e de opera es multimodais, envolvendo voz, gestos, tato, etc. Devido a sua variedade de interfaces é notavelmente maior a complexidade em projetá-las e usá-las. Logo, os projetistas desses sistemas precisam desenvolver um projeto centrado no usuário, se n o vários problemas de usabilidade poder o surgir. Para solucionar esse problema, os projetistas de ambientes em RA precisam de orienta es, guias e diretrizes para auxiliá-los na constru o do projeto. Até a data, guias de projeto para RA que podem ser encontrados na literatura s o sugest es bastante estreitas, derivadas de problemas específicos dos pesquisadores. Este trabalho tem o objetivo de apresentar uma investiga o que resultou em uma Estratégia de Análise de Requisitos para constru o de ambientes com RA. Como resultado dessa estratégia, est o disponíveis para os projetistas guias, atividades da análise do domínio e formulários que o auxiliam na análise de requisitos e na tomada de decis es de como proceder na implementa o do sistema. A eficácia da estratégia é verificada com a sua aplica o a um meta-modelo de especifica o de requisitos para a constru o de um sistema para o auxílio do tratamento da Aracnofobia.
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