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排序方式： 共有94条查询结果，搜索用时 15 毫秒
1.
Yasuyuki Tachiki Tetsuhiko Yoshimura Hisashi Hasegawa Tomonori Mita Tetsuro Sakai Futoshi Nakamura 《Journal of Forest Research》2005,10(6):419-427
The objectives of this study were to determine Global Positioning System (GPS) positional errors while moving under the forest
canopy and to clarify the effects of polyline simplification on area and perimeter estimations. We used the Pathfinder Pro
XR and GPSMAP 76S, which are categorized as “high-end mapping” and “general navigation” GPS receivers, respectively. The field
tests were conducted in both natural and plantation forests. The results showed that the Pathfinder Pro XR, which has better
multipath rejection technology, worked well, especially in the plantation forest under unfavorable conditions of higher stand
density. We used analysis of variance to clarify the effects of the receiver type, positioning mode, stand type, and polyline
simplification method on area and perimeter estimations. The receiver type and positioning mode were found to be significant
factors that affected area estimation. The Pathfinder Pro XR estimated the area more accurately than the GPSMAP 76S, and differential
GPS estimated the area more accurately than autonomous GPS. With respect to the perimeter, the receiver type, positioning
mode, and polyline simplification method were found to be significant factors. The results showed that perimeter estimation
was improved by using the velocity filter, and further improved by using the velocity filter and Douglas-Peucker algorithm,
especially when the Pathfinder Pro XR was used. The GPSMAP 76S estimated the perimeter accurately without any filtering because
its default speed filter worked well, even though the GPSMAP 76S is a general navigation GPS receiver. 相似文献
2.
《Journal of Cereal Science》2014,59(3):451-456
Brans of 23 traditional and 12 improved (both red and white) rice varieties in Sri Lanka were screened for anti-amylase and anti-glycation activities in vitro. Varieties which showed the highest inhibitory activities at screening were further investigated for anti-glucosidase and glycation reversing as anti-diabetic properties. The same varieties were studied for selected antioxidant properties. Significantly high anti-amylase and anti-glycation activities were observed for bran extracts of red varieties compared to white varieties at screening. Traditional red rice varieties, Masuran, Sudu Heeneti, Dik Wee and Goda Heeneti, exhibited significant and dose dependent anti-amylase, anti-glycation and glycation reversing activities. These varieties also showed marked antioxidant properties. It is concluded that brans of Sri Lankan traditional red rice varieties Masuran, Sudu Heeneti, Dik Wee and Goda Heeneti may be potential food supplements for diabetes. 相似文献
3.
Four sets of durum samples were used in this study to further understand the interrelationships among hard vitreous kernels (HVK), protein content, and pigment concentration, with a focus on the interaction and synergistic effects of protein content and vitreousness on durum quality. HVK level increases with higher protein content in the range of 9.5–12.5%, but this relationship is less evident in durum samples with high protein content (12.5–14.5%). Both protein content and kernel vitreousness can significantly affect durum milling quality. White starchy kernels (WSK) in low protein durum have a very detrimental impact on milling and pasta processing quality, but high protein content can mitigate the adverse impact of WSK on durum quality. Although protein content plays a dominant role, higher HVK might contribute positively to pasta firmness. There was no significant difference in yellow pigment content between HVK and WSK. However, pigment loss from semolina to dough was higher for WSK than HVK. Despite the difference in protein content, HVK and WSK have little difference in gluten strength. The monomeric protein was preferentially accumulated in HVK. The glutenin proteins of HVK and WSK were similar in the ratios of 1Bx/1By and HMW/LMW-GS. 相似文献
4.
Dough rheological properties and noodle-making performance of non-waxy whole-wheat flour (WWF) with partial- or full-waxy (PW- or FW-) WWF substitution were studied. The substitution levels were 0, 250, 500, 750, and 1000 g/kg, respectively. FW-WWF reduced the peak viscosity and pasting temperature of WWF blends as its substitution level was increased due to its higher proportions of B-type starch granules and short amylopectin chains, while PW-WWF increased peak viscosity with the increasing substitution level because of its higher amylopectin content. As demonstrated by farinograph and rheometer measurements, FW-WWF interfered with gluten development because of the increased competition for water by arabinoxylans and amylopectin; however, PW-WWF enhanced dough strength due primarily to its increased protein content. Consequently, FW-WWF showed a detrimental effect on cooked noodle texture as the cooked noodle hardness was reduced by 50% at the 1000 g/kg substitution level. In contrast, PW-WWF enhanced noodle integrity and elasticity by increasing cooked noodle cohesiveness and resilience by 10.1% and 14.8%, respectively, at the 1000 g/kg substitution level. The results suggest that with waxy WWF substitution, the changes in starch composition, arabinoxylans, and protein content could modify the interactions among flour components and influence the quality characteristics of noodle products. 相似文献
5.
6.
The objective of this study was to examine the effects of whole-wheat flour (WWF) particle size on the quality attributes of WWF tortillas. WWF samples of different particle size distributions from commercial U.S. hard white (median diameters: 175.7, 128.6, 120.0, 108.5 and 102.4 μm), hard red winter (median diameters: 173.7, 133.6, 124.3, 110.8 and 104.2 μm) and hard red spring (median diameters: 173.7, 132.1, 124.7, 112.9, 106.3 μm) wheat classes were obtained by fine grinding of bran and shorts and re-combining with the rest of fractions. For all three wheat classes, as WWF median particle size decreased, the L* (lightness) value decreased but the adjusted damaged starch, polyphenol oxidase activity, and a* and b* values increased. Mixolab data showed that development time decreased as WWF particle size was reduced, while stability time and starch retrogradation increased. As for WWF tortilla quality, the breaking force and extensibility increased with decreasing particle size from ∼175 to 129–134 μm, but diameter and thickness were not significantly affected. The results indicated that reducing the median particle sizes of WWFs from ∼175 μm to ∼130 μm would significantly improve the WWF tortilla quality. 相似文献
7.
This study aimed to evaluate the effect of sorghum and sweet potato on the bioavailability of iron, gene expression of proteins involved in iron metabolism and the plasma antioxidant capacity in animals fed with whole sorghum grains processed by dry heat or extrusion, combined or not with sweet potato flour with high content of carotenoids. Five experimental groups were tested (n = 7): dry heat sorghum flour (DS); extruded sorghum flour (ES); whole sorghum flour + sweet potato flour (DS + SP); extruded sorghum flour + sweet potato flour (ES + SP) and positive control (FS). The evaluations included: hemoglobin gain, hemoglobin regeneration efficiency, gene expression of divalente metal transporter 1 (DMT-1), duodenal citochroma B (DcytB), ferroportin, hephaestin, transferrin and ferritin and total plasma antioxidant capacity (TAC). The ES + SP group showed higher (p < 0.05) expression of DcytB, ferroportin and hephaestin when compared to the control group. The DS group showed high (p < 0.05) expression of DMT-1 and the ES showed high mRNA expression of transferrin and ferritin. The changes in the sorghum physicochemical properties from extrusion process reduced the iron and phytate content, and increased the gene expression of proteins involved in iron metabolism, improving iron bioavailability. The combination of sweet potato and sorghum flour (dry or extruded) improved the iron capture and total antioxidant capacity, probably due to the presence of β-carotene and antioxidant compounds. 相似文献
8.
9.
《Communications in Soil Science and Plant Analysis》2012,43(21):2568-2576
The impact of the application of 4,500 kg ha?1 dolomite with or without 40 kg ha?1 ZnSO4 7H2O on the elemental composition of bean and soil as well as on agronomic properties of the crop were examined in a pot experiment. The application of dolomite increased soil ammonium lactate–extractable magnesium content threefold and that of calcium by 80%. Application of zinc increased ammonium lactate–extractable zinc content by 100%. The increase of 0.8 pH unit from 5.4 (Ø-Ø) to pH 6.2 (Ø-dolomite) was accompanied by a significantly lower zinc, manganese, and potassium content of the plant material. Magnesium and potassium antagonistic effects manifest in plant composition and soil–plant relationships but not in soil. Magnesium and phosphorus show contradictory relationships: negative in soil and plant but positive in soil–plant relationship. The dry mass of bean shows the order of ZnSO4-dolomite > ZnSO4-Ø > Ø-dolomite > Ø-Ø. 相似文献
10.
Three large deformation rheological tests, the Kieffer dough extensibility system, the D/R dough inflation system and the 2 g mixograph test, were carried out on doughs made from a large number of winter wheat lines and cultivars grown in Poland. These lines and cultivars represented a broad spread in baking performance in order to assess their suitability as predictors of baking volume. The parameters most closely associated with baking volume were strain hardening index, bubble failure strain, and mixograph bandwidth at 10 min. Simple correlations with baking volume indicate that bubble failure strain and strain hardening index give the highest correlations, whilst the use of best subsets regression, which selects the best combination of parameters, gave increased correlations with R2=0.865 for dough inflation parameters, R2=0.842 for Kieffer parameters and R2=0.760 for mixograph parameters. 相似文献