The Experts below are selected from a list of 9702 Experts worldwide ranked by ideXlab platform
Shahid Mehmood - One of the best experts on this subject based on the ideXlab platform.
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influence of partial substitution of wheat flour with vetch lathyrus sativus l flour on quality characteristics of Doughnuts
Lwt - Food Science and Technology, 2007Co-Authors: Salimur Rehman, Sarfraz Hussain, Alistair Paterson, Mian Anjum Murtaza, Shahid MehmoodAbstract:Abstract Partial substitution of wheat flour ( Triticum aestivum ) with vetch flour ( Lathyrus sativus L) at the levels of 5, 10, 15 and 20 g/100 g was carried out to determine its influence on physico-chemical, rheological, nutritional and sensory characteristics of composite flour Doughnuts. Commercial wheat variety, Inqlab-91 was found suitable for the preparation of Doughnuts. Sensory and objective evaluations (weight, volume and specific volume) of Doughnuts were carried out to evaluate the acceptability of Doughnuts. Protein, lysine and trypsin inhibitor contents increased significantly ( P
William S Hessert - One of the best experts on this subject based on the ideXlab platform.
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comparing the sensory characteristics of Doughnuts made with trans fat free canola shortening trans fat free palm shortening and trans fat vegetable soybean shortening
Journal of Culinary Science & Technology, 2010Co-Authors: Peter L Bordi, Kimberly S Snyder, William S HessertAbstract:Because of the adverse health effects associated with consuming trans-fats, foodservice companies continue to reduce/eliminate the amount of trans-fats used to prepare Doughnuts and other foods. People eat Doughnuts because they like the taste, however, meaning companies must reduce/eliminate trans-fats in a manner that has minimal impact on consumer preference. This study evaluated the sensory characteristics of Doughnuts fried in three shortenings—one trans-fat and two trans-fat-free. Overall, the Doughnuts prepared with trans-fat-free shortening compared favorably to those made using trans-fat shortening—a significant accomplishment with enormous implications for consumers and the industry.
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sensory comparison of Doughnuts fried in trans fat free oil to those fried in oil containing trans fats
Journal of Foodservice, 2007Co-Authors: Peter L Bordi, Danielle M Hack, Michele D Rager, William S HessertAbstract:This sensory analysis study sought to determine consumer preferences of two doughnut frying oils for the same trans fat-free yeast raised doughnut rings according to taste, texture, appearance, overall liking, color, moisture content and sweetness characteristics. Specifically, the aim was to indicate the acceptability of substituting trans fat-free oil based on the sensory characteristics of untrained consumer panelists. The Doughnuts were fried in a trans fat and trans fat-free oil for testing, and the panelists were asked to rate each doughnut on various sensory attributes and indicate their preference of doughnut. There were no significant differences between the two Doughnuts based on the appearance, taste, texture, sweetness, moisture content and overall liking. The doughnut fried in trans fat-free oil rated significantly different based on color where the doughnut was perceived slightly lighter in color than the trans fat version. Overall, the 107 out of 197 taste panelists preferred the trans fat-free doughnut to the regular version, while 18 out of 197 preferred both Doughnuts equally. Based on these findings, the industry might consider using the trans fat-free versions of frying oils for frying Doughnuts, pastries and other bakery items in order to reduce trans fats in foods and to lower heart disease in the American population.
Salimur Rehman - One of the best experts on this subject based on the ideXlab platform.
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influence of partial substitution of wheat flour with vetch lathyrus sativus l flour on quality characteristics of Doughnuts
Lwt - Food Science and Technology, 2007Co-Authors: Salimur Rehman, Sarfraz Hussain, Alistair Paterson, Mian Anjum Murtaza, Shahid MehmoodAbstract:Abstract Partial substitution of wheat flour ( Triticum aestivum ) with vetch flour ( Lathyrus sativus L) at the levels of 5, 10, 15 and 20 g/100 g was carried out to determine its influence on physico-chemical, rheological, nutritional and sensory characteristics of composite flour Doughnuts. Commercial wheat variety, Inqlab-91 was found suitable for the preparation of Doughnuts. Sensory and objective evaluations (weight, volume and specific volume) of Doughnuts were carried out to evaluate the acceptability of Doughnuts. Protein, lysine and trypsin inhibitor contents increased significantly ( P
N. I. Zheludev - One of the best experts on this subject based on the ideXlab platform.
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anapoles and flying Doughnuts
International Conference on Electromagnetics in Advanced Applications, 2019Co-Authors: N. Papasimakis, Vassili Savinov, Apostolos Zdagkas, N. I. ZheludevAbstract:Toroidal excitations can exist both in matter, as represented by the toroidal multipoles, as well as in free-space in the form of “Flying Doughnuts” [1]. Toroidal multipoles provide significant contributions to the electromagnetic response of matter and together with the conventional electric and magnetic multipoles can lead to non-radiating configurations, termed anapoles. Indeed, anapoles can be formed by a superposition of an electric dipole and a toroidal dipole, which, owing to their identical radiation properties, allow for complete cancellation of radiated electromagnetic fields outside the source. However, although anapoles do not radiate electromagnetic fields, they do act as sources of vector potential (which cannot be eliminated by a change of gauge). On the other hand, Flying Doughnuts are few-cycle electromagnetic pulses with non-trivial spatiotemporal coupling and toroidal configuration of electromagnetic fields that propagate in free-space at the speed of light. They are exact solutions to Maxwell's equations and exhibit strong longitudinal field components along the propagation direction. The spatial and temporal dependence of the Flying Doughnut pulse cannot be separated from one another, which results in a spatially varying frequency spectrum. In particular, the Flying Doughnut pulse exhibits a frequency spectrum that varies across the wavefront with shorter wavelengths localized closer to the center of the pulse and longer wavelengths dominating the outer regions of the pulse. Importantly, this spatial variation remains invariant upon propagation of the pulse, as well as focusing and defocusing, indicating that the Flying Doughnut pulse is isodiffracting. This spatiotemporal coupling in combination with the doughnut-like arrangement of electromagnetic fields, leads to a complex topological structure in the form of spectrally broadband vortices with multiple singularities in both the electric and magnetic fields. Flying Doughnut pulses can interact with matter in unique ways, which result in non-trivial field transformations upon reflection from perfectly conducting and dielectric interfaces. Moreover, the interactions of Flying Doughnut pulses with spherical dielectric particles can lead to the excitation of toroidal resonances and non-radiating configurations (anapoles).
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Metamaterials for generating space-time coupled few-cycle pulses
2019 Thirteenth International Congress on Artificial Materials for Novel Wave Phenomena (Metamaterials), 2019Co-Authors: A. Zdagkas, H. Fang, T. Pu, V. Savinov, N. Papasimakis, N. I. ZheludevAbstract:Flying Doughnuts are exact propagating solutions of Maxwell equations in the form of single-cycle, space-time non-separable pulses with complex topology of spectrally broadband vortices. We present the experimental generation of Flying Doughnut pulses and discuss their topological and spatiotemporal structure.
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pulse generation scheme for flying electromagnetic Doughnuts
Physical Review B, 2018Co-Authors: N. Papasimakis, N. I. Zheludev, I. J. Youngs, V A Fedotov, Tim Raybould, Din Ping TsaiAbstract:Transverse electromagnetic plane waves are fundamental solutions of Maxwells equations. It is less known that a radically different type of solutions has been described theoretically, but has never been realized experimentally, that exist only in the form of short burst of electromagnetic energy propagating in free-space at the speed of light. They are distinguished from transverse waves by a doughnut-like configuration of electric and magnetic fields with a strong field component along the propagation direction. Here, we demonstrate numerically that such Flying Doughnuts can be generated from conventional pulses using a singular metamaterial converter designed to manipulate both the spatial and spectral structure of the input pulse. The ability to generate Flying Doughnuts is of fundamental interest, as they shall interact with matter in unique ways, including non-trivial field transformations upon reflection from interfaces and the excitation of toroidal response and anapole modes in matter, thus offering new opportunities for telecommunications, sensing, and spectroscopy.
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Generation of electromagnetic Doughnuts
2017 Conference on Lasers and Electro-Optics Europe & European Quantum Electronics Conference (CLEO Europe-EQEC), 2017Co-Authors: N. Papasimakis, T.a. Raybould, Parikshit Moitra, V A Fedotov, I. Youngs, N. I. ZheludevAbstract:Summary form only given. We propose from the first time a practical way of generating flying electromagnetic Doughnuts, ultra-short electromagnetic pulses that are exact solutions to Maxwell's equations, distinguished by a doughnut-like configuration of electric and magnetic fields, strong longitudinal field components along the propagation direction, and unique spatiotemporal coupling [1, 2]. Flying Doughnuts (FDs) are single-cycle, wide bandwidth pulses that propagate in free-space at the speed of light. In contrast to conventional families of pulses, the spatial and temporal dependence of the FD pulse cannot be separated. FD pulses interact with matter in unique ways, including non-trivial field transformations upon reflection from interfaces and the excitation of strong toroidal response in dielectric particles [3]. Here we introduce a scheme for the generation of FDs based on spatially gradient and frequency dispersive metamaterial arrays. We employ a cylindrically symmetric metamaterial array (see schematic in Fig. 1a), which reflects the axial symmetry of the FD pulse. The spatio-temporal coupling is achieved by varying the scattering properties of the metamaterial elements across the array according to the parameters of the targeted FD pulse: the effective wavelength, q1, and Rayleigh length, q2 [2]. We consider illumination of the metamaterial array by a transverse, short, Gaussian pulse and calculate numerically the scattered electromagnetic fields. Similarly to ideal FD pulses, the generated pulse is of single-cycle nature and toroidal topology, as indicated by the electric field intensity profile of Fig. 1b. Importantly, it exhibits coupled spatial and temporal structure, with a spatially varying frequency spectrum (see dashed green lines in Fig. 1c).
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generation of electromagnetic Doughnuts
European Quantum Electronics Conference, 2017Co-Authors: N. Papasimakis, T.a. Raybould, I. J. Youngs, Parikshit Moitra, V A Fedotov, N. I. ZheludevAbstract:We propose from the first time a practical way of generating flying electromagnetic Doughnuts, ultra-short electromagnetic pulses that are exact solutions to Maxwell's equations, distinguished by a doughnut-like configuration of electric and magnetic fields, strong longitudinal field components along the propagation direction, and unique spatiotemporal coupling [1, 2]. Flying Doughnuts (FDs) are single-cycle, wide bandwidth pulses that propagate in free-space at the speed of light. In contrast to conventional families of pulses, the spatial and temporal dependence of the FD pulse cannot be separated. FD pulses interact with matter in unique ways, including non-trivial field transformations upon reflection from interfaces and the excitation of strong toroidal response in dielectric particles [3].
Anders F Mellgren - One of the best experts on this subject based on the ideXlab platform.
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no clinical benefit from routine histologic examination of stapler Doughnuts at low anterior resection for rectal cancer
Surgery, 2017Co-Authors: Jeremy Sugrue, Francois Dagbert, John J Park, Slawomir J Marecik, Leela M Prasad, Vivek Chaudhry, Jennifer Blumetti, Rajyasree Emmadi, Anders F MellgrenAbstract:Background The aim of this study was to evaluate the clinical utility and cost-effectiveness of routine histologic examination of the Doughnuts from stapled anastomoses in patients undergoing a low anterior resection for rectal cancer. Methods We performed a retrospective review of 486 patients who underwent a low anterior resection with stapled anastomosis for rectal cancer between 2002 and 2015 at 3 institutions. Pathologic findings in the Doughnuts and their impact on patient management were recorded. Tumor characteristics that may influence how often Doughnuts were included in the pathology report were analyzed. An approximate cost of histologic examination of Doughnuts was also calculated. Results A total of 412 patients (85%) had Doughnuts included in their pathology reports. Two patients had cancer cells in their Doughnuts, and both patients had a positive distal margin in their primary tumor specimen; 33 patients had benign findings in their Doughnuts. Pathologic examination of the doughnut did not change clinical management in any patient. Patients with rectosigmoid tumors were less likely to have their Doughnuts included in the pathology report compared to patients with low tumors ( P = .003). Doughnuts were not bundled with the primary tumor specimen in 374 (77%) of our patients; in these patients, pathologic analysis of the doughnut added an additional cost of approximately $643 per specimen. Conclusion This study demonstrates no clinical benefit in sending anastomotic Doughnuts for histopathologic evaluation after performing a low anterior resection with a stapled anastomosis for rectal cancer. Overall cost may be decreased if Doughnuts are not analyzed or if they are bundled with the primary tumor specimen.
