scholarly journals On Multiplicity-Free Products of Schur P-Functions

2002 ◽  
Vol 6 (2) ◽  
pp. 119-124 ◽  
Author(s):  
Christine Bessenrodt
Keyword(s):  
Free Products ◽  
Multiplicity Free

scholarly journals Multiplicity-Free Schubert Calculus

2010 ◽  
Vol 53 (1) ◽  
pp. 171-186 ◽  
Author(s):  
Hugh Thomas ◽  
Alexander Yong
Keyword(s):  
Algebraic Geometry ◽  
Schubert Calculus ◽  
Chow Ring ◽  
Free Products ◽  
Linear Basis ◽  
Combinatorial Classification ◽  
Schubert Classes ◽  
Multiplicity Free

AbstractMultiplicity-free algebraic geometry is the study of subvarieties Y ⊆ X with the “smallest invariants” as witnessed by a multiplicity-free Chow ring decomposition of [Y] ∈ A*(X) into a predetermined linear basis.This paper concerns the case of Richardson subvarieties of the Grassmannian in terms of the Schubert basis. We give a nonrecursive combinatorial classification of multiplicity-free Richardson varieties, i.e., we classify multiplicity-free products of Schubert classes. This answers a question of W. Fulton.

scholarly journals Multiplicity-Free Products of Schur Functions

2001 ◽  
Vol 5 (2) ◽  
pp. 113-121 ◽  
Author(s):  
John R. Stembridge
Keyword(s):  
Schur Functions ◽  
Free Products ◽  
Multiplicity Free

Gluten-Free Dry Mixtures with Rice and Amaranth for Children over Three Years Old with Gluten Intolerance

Food Industry ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 23-31
Author(s):  
Sergey Urubkov ◽  
Svetlana Khovanskaya ◽  
Ekaterina Pyrieva ◽  
Olga Georgieva ◽  
Stanislav Smirnov
Keyword(s):  
Celiac Disease ◽  
Treatment Effectiveness ◽  
Raw Materials ◽  
Calculated Data ◽  
Limited Range ◽  
Gluten Free ◽  
Fruit And Vegetable ◽  
Organoleptic Evaluation ◽  
Free Products ◽  
Wide Range

Diet therapy is one of the main approaches to the treatment of a wide range of diseases of the digestive system. The treatment effectiveness of celiac disease depends on how strictly the patient adheres to a gluten-free diet. It is often disrupted due to the limited range of recommended foods and dishes, especially for children who are particularly sensitive to dietary restrictions. In this case, the development of new types of specialized gluten-free products is relevant, allowing to expand the diet both in terms of nutritional value and taste diversity. This study concerns the recipe developments of dry gluten-free mixtures using rice and amaranth with the inclusion of fruit and vegetable and berry raw materials intended for the nutrition of children over three years old suffering from celiac disease. When developing the recipes, researchers used various combinations of rice and amaranth flour, as well as fruit and vegetable powders. The rice flour composition varied in the range from 15 to 75%; amaranth – from 15 to 45%; fruit and vegetable and berry powders – up to 10%. The finished product was gluten-free cookies, muffins, pancakes made of rice and amaranth. Organoleptic evaluation showed that the studied samples of gluten-free cookies have high quality characteristics, have a pleasant taste and aroma. According to the calculated data, specialized gluten-free dry mixtures intended for children over three years with celiac disease can serve as an important source of: vegetable carbohydrates – from 26.81 to 55.19 g / 100g of finished products; protein – from 4.06 to 11.82 g/100g of finished products; dietary fiber – from 3.82 to 6.36 g/100g of finished products; and energy – from 158.12 to 333.96 kcal/100g of finished products) The developed recipess of gluten-free products can help to provide children with an adequate amount of nutrients and energy.

What about gluten‐free products? An insight on celiac consumers' opinions and expectations

2021 ◽  
Author(s):  
Natália Manzatti Machado Alencar ◽  
Vitoria Alves Araújo ◽  
Letícia Faggian ◽  
Marielle Batista Silveira Araújo ◽  
Vanessa Dias Capriles
Keyword(s):  
Gluten Free ◽  
Free Products

scholarly journals Apple Pomace as a Source of Bioactive Polyphenol Compounds in Gluten-Free Breads

Antioxidants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 807
Author(s):  
Dorota Gumul ◽  
Rafał Ziobro ◽  
Jarosław Korus ◽  
Marek Kruczek
Keyword(s):  
Raw Materials ◽  
Apple Pomace ◽  
Total Phenolic ◽  
Gluten Free ◽  
Bioactive Substances ◽  
Free Products ◽  
Total Polyphenol ◽  
Polyphenol Compounds ◽  
High Oxidative Stress ◽  
Vegetables And Fruits

Gluten-free products based on starch and hydrocolloids are deficient in nutrients and do not contain pro-health substances. Therefore, they should be enriched in raw materials naturally rich in antioxidants, especially if they are intended for celiac patients, prone to high oxidative stress. Apart from the traditionally used pseudo-cereals, seeds, vegetables and fruits, innovative substrates such as the by-product (especially in Poland) dry apple pomace could be applied. The study material consisted of gluten-free bread enriched with apple pomace. The content of individual polyphenols, the content of total polyphenol and flavonoids, and also the antioxidant potential of the bread were determined by the UPLC-PDA-MS/MS methods. It was observed that apple pomace was a natural concentrate of bioactive substances from the group of polyphenols. In summary, gluten-free bread with 5% content of apple pomace showed the highest organoleptic scores and contained high levels of phenolic compounds. The values of total phenolic content, and the amounts of flavonoids, phenolic acids and phloridzin in this bread were 2.5, 8, 4 and 21 times higher in comparison to control.

Sign in / Sign up

Export Citation Format

Share Document