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Evaluation of Textural Properties of Peach and Nectarine through Texture Profile Analysis
(2015)
Texture of fresh fleshy fruit is one of the main attributes that determine consumer preferences. Peach and nectarine flesh are usually classified as ‘Melting Flesh’ (MF) and ‘Non Melting Flesh’ (NMF); however, these ...
Evaluation of the texture of fried potatoesJOURNAL OF TEXTURE STUDIESJ TEXTURE STUD
(FOOD & NUTRITION PRESS, 2017)
High versus low altitude hot spring settings and associated sinter textures from El Tatio, Chile, and the Taupo Volcanic Zone, New Zealand
(2012)
Hot alkali chloride fluids ascend from deep geothermal reservoirs and discharge at the surface as hot springs. As the silica-rich fluid discharges and cools to below 100°C, the silica carried in solution precipitates and ...
Alternating Superlattice Textures In Driven Nanomagnets
(2017)
Nanomagnets driven with uniform electric currents exhibit a wide variety of spatial textures. In the present work, we investigate alternating superlattice states in nanomagnets, which are spatially periodic textures composed ...
Training a sensory panel for describing texture in peach and nectarines
(2014)
Analysing the texture of fresh fruit is a fundamental aim in the food industry because it is the main factor that affects consumer acceptance, and it must therefore be measured objectively. However, as it is a sensory ...
Quantum fluctuations stabilize skyrmion textures
(2015)
We study the quantum spin waves associated to skyrmion textures. We show that the zero-point energy associated to the quantum spin fluctuations of a noncollinear spin texture produce Casimir-like magnetic fields. We study ...