Main mechanisms for carcinogenic heterocyclic amine reduction in cooked meat by natural materials

We investigated how well a multilayer neural network could implement the mapping between two trichromatic color spaces, specifically from camera R,G,B to tristimulus X,Y,Z. For training the network, a set of 800,000 synthetic reflectance spectra was generated. For testing the network, a set of 8,714 real reflectance spectra was collated from instrumental measurements on textiles, paints and natural materials. Various network architectures were tested, with both linear and sigmoidal activations. Results show that over 85% of all test samples had color errors of less than 1.0 ΔE2000 units, much more accurate than could be achieved by regression.

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Sustainable Development Polices: Building with Natural Materials in the Children’s Playgrounds

Journal of Economics and Business ◽

10.31014/aior.1992.01.01.2 ◽

2018 ◽

Vol 1 (1) ◽

pp. 8-18

Author(s):

Wei-Chen Chang ◽

Keyword(s):

Sustainable Development ◽

Natural Materials

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A survey of commercially available broilers originating from organic, free-range and conventional production systems for cooked meat yields, meat composition and relative value

10.31274/rtd-180813-15713 ◽

2007 ◽

Author(s):

Ryan Lon Husak

Keyword(s):

Production Systems ◽

Free Range ◽

Meat Composition ◽

Relative Value ◽

Conventional Production ◽

Cooked Meat

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Termin kandaulos/kandylos (κανδαυλοσ/ κανδυλοσ) na podstawie λεχεων συναγωγη Focjusza oraz "Commentari ad Homeri Iliadem" Eustacjusza z Tessaloniki

Vox Patrum ◽

10.31743/vp.4342 ◽

2010 ◽

Vol 55 ◽

pp. 361-373

Author(s):

Maciej Kokoszko ◽

Katarzyna Gibel-Buszewska

Keyword(s):

Social Status ◽

Present Article ◽

The Other ◽

Other Hand ◽

The Social ◽

Cooked Meat

The present article focuses on one of the Greek delicacies mentioned by Photius and Eustathius, i.e. a Lydian import called kandaulos/kandylos. The dish was developed before the mid. VI th c. BC and named after a Lydian king, Kandaules, who ruled in the VII th c. BC. The delicacy was (via the Ionians) borrowed by the Helens and established itself in Greece sometime in the V th c. It became popular in Hellenistic times. The information we possess allow us to reconstruct two varieties of kandaulos/ kandylos. The first was savoury and consisted of cooked meat, stock, Phrygian cheese, breadcrumbs and dill (or fennel). The other included milk, lard, cheese and honey. The dish is reported to have been costly, prestigious and indicating the social status of those who would eat it. Though there is much evidence suggesting its popularity in antiquity, we lack solid evidence proving that kaunaudlos/kandylos was eaten in Byzantine times. On the other hand, Byzantine authors preserved the most detailed literary data on the delicacy. If it had not been for the Byzantine interest, our competence in the field of Greek cuisine would be even faultier.

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Technological capabilities of vibration fi nishing of parts by granular organic media from natural materials

10.36652/1813-1336-2020-16-9-407-410 ◽

2020 ◽

pp. 407-410

Author(s):

E.Yu. Krupenya ◽

A.P. Shishkina

Keyword(s):

Experimental Verification ◽

Organic Media ◽

Technological Capabilities ◽

Natural Materials ◽

Machine Parts ◽

Parts Manufacturing

The essence and scope of granular organic media from natural materials in the technology for machine parts manufacturing are shown. Vibration finishing model of the parts surface by granules of stone organic media and the results of its experimental verification, features of drying and vibration wiping of parts by organic media are presented.

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