The Experts below are selected from a list of 182679 Experts worldwide ranked by ideXlab platform
V. Pathak - One of the best experts on this subject based on the ideXlab platform.
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Effect of cowpea (Vigna unguiculata) on the quality characteristics of microwave cooked chicken seekh kababs.
Asian Journal of Dairy and Food Research, 2013Co-Authors: Zuhaib Fayaz Bhat, V. PathakAbstract:The study was conducted to evaluate the effect of cowpea (Vigna unguiculata) on the quality characteristics of chicken seekh kababs prepared from spent hens meat by microwave method of cooking. Three Levels of cowpea paste (hydrated 1:1 w/w) viz. 10, 15 and 20 per cent were used replacing lean meat in the formulation. The developed products were evaluated for various physicochemical and sensory parameters. pH of both raw as well as cooked seekh kababs increased significantly (Pnt cowpea incorporation were comparable with control and thereafter decreased significantly (Prameters, 15 per cent cowpea paste was considered as optimum Extension Level in the formulation of extended chicken seekh kababs.
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Effect of chicken meat on quality characteristics of soya flour based noodles
International Journal for Agro Veterinary and Medical Sciences, 2013Co-Authors: Akhilesk Kumar Verma, V. P. Singh, V. PathakAbstract:The study was aimed at optimizing the basic formulation and processing conditions for the preparation of chicken meat noodles with soyabean flour. Three Levels of lean chicken meat viz. 30, 40 and 50 percent were used for replacement of soyabean flour in the preparation.The noodles formulated without chicken meat served as control and were compared with chicken meat noodles incorporated with different Levels of lean chicken meat. Both control as well as chicken meat noodle were evaluated for various physico-chemical and sensory properties. Sensory scores and physico-chemical properties indicated that 50 percent chicken meat was optimum Extension Level for the formulation of extended chicken meat noodles from boiler hen’s meat by hand operated extruder. The pH and emulsion stability of various emulsions prepared in study revealed decreasing trend none significantly in pH and significantly (P
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Effect of black bean (Vigna mungo) on the quality characteristics of oven-roasted chicken seekh kababs
2011Co-Authors: Zuhaib Fayaz Bhat, V. PathakAbstract:The study was aimed at optimizing the basic formulation and processing conditions for the preparation of chicken seekh kababs from spent hens meat by oven roasting method of cooking and their Extension with black bean paste (hydrated 1:1 w/w). Three Levels of black bean paste viz. 10, 15 and 20% were used as extender replacing lean meat in the formulation. The chicken seekh kababs formulated without black bean served as control and were compared with kababs extended with different Levels of black bean for various physicochemical and sensory properties. pH, emulsion stability and cooking yield increased significantly (P < 0.05) with increase in the Extension Level with highest value for the kababsextended with 20% black bean. All the proximate parameters that is, moisture, protein and fat percent except ash content decreased significantly (P < 0.05) with the increasing Extension Level for both raw as well as cooked kababs. Scores for all the sensory parameters except for appearance decreased significantly (P < 0.05) with increase in the Level of Extension. All the sensory parameters of the kababs extended with 10% black bean were comparable with control. Sensory scores and physicochemical properties indicated that 10% black bean paste was optimum Extension Level for the formulation of extended chicken seekh kababs. Key words: Seekh kababs, vanaraja, black bean, oven-roasting, quality parameters
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Effect of different Levels of porridge on the quality characteristics of chicken patties.
Indian journal of poultry science, 2009Co-Authors: V. Pathak, Shazia Anwer Bukhari, Zuhaib Fayaz Bhat, S. R. AhmadAbstract:The study was aimed at optimizing the Extension Level of chicken patties containing porridge flour as extender. The porridge flour at three Levels viz. 5, 10 and 15 percent was used as extender replacing lean meat in the preparation of chicken patties. The extended patties were evaluated for various physico-chemical, sensory and microbiological properties and were compared with the control containing no porridge flour. Sensory scores indicated that chicken patties containing 10 percent porridge flour was optimum Extension Level for the formulation of extended chicken patties. Refrigerated (4 ± 1°C) storage in LDPE for 14 days resulted in significant (P
Wang Laigui - One of the best experts on this subject based on the ideXlab platform.
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Numerical simulation on tensile fracture process of rock bridge with different crack angles
Journal of Water Resources and Water Engineering, 2012Co-Authors: Wang LaiguiAbstract:The finite element software was used to simulate the tensile failure process of rock bridge with different crack angles based on pre-cracks in the rock bridge.Under the condition of uniaxial compression,the results showed that for two parallel pre-cracks with the same size and distance,the Extension Level of pre-crack is different and with different crack angles;The bigger the crack angle is,the easier the rock bridge goes to tensile fracture.The "∧" type crack is more stable than that with parallel type.
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THE NUMERICAL SIMULATION OF TENSILE FRACTURE PROCESSES FOR ROCK BRIDGE
Mechanics in Engineering, 2010Co-Authors: Wang LaiguiAbstract:In order to study the tensile failure of rock bridge,the finite element software FEPG is used to simulate the tensile failure process of rock bridge with different angles.Under the condition of uniaxial compression,the simulation results show that for two sets of parallel pre-cracks with same crack angle and distance,but with different inclination of rock bridge,the Extension Level of pre-crack is different.The bigger the inclination angle of rock bridge,the easier the rock bridge goes to tensile fracture.
A. De Keersgieter - One of the best experts on this subject based on the ideXlab platform.
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Superior N- and P-MOSFET scalability using carbon co-implantation and spike annealing
Solid-state Electronics, 2007Co-Authors: Emmanuel Augendre, Stefan Kubicek, T. Y. Hoffmann, B. J. Pawlak, Thomas Chiarella, Cynthia Kerner, Simone Severi, A. Falepin, J. Ramos, A. De KeersgieterAbstract:Abstract We report the simultaneous improvement of both on- and off-properties for n- and p-channel MOSFETs by means of carbon co-implantation at Extension Level, using conventional spike annealing. For the first time, spike-annealed NFETs with phosphorus-implanted source/drain Extensions (SDE) are shown to outperform conventional As-implanted devices in the deca-nanometric range. Parameters such as on-current, drain-induced barrier lowering (DIBL), external resistance ( R EXT ) vs. effective channel length ( L eff ) trade-off are examined. To obtain the full benefit of carbon co-implantation, we recommend adjusting pocket, highly doped drain (HDD) and spacer parameters.
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Superior nMOSFET scalability using Fluorineine co-implantation and spike annealing
2006 International Conference on Advanced Semiconductor Devices and Microsystems, 2006Co-Authors: Stefan Kubicek, T. Y. Hoffmann, Emmanuel Augendre, B. J. Pawlak, Thomas Chiarella, Cynthia Kerner, Simone Severi, A. Falepin, A. De Keersgieter, T. NodaAbstract:The paper reports the simultaneous improvement of both on- and off-properties for nMOSFETs by means of fluorineine co-implantation at Extension Level, using conventional spike annealing. For the first time, spike-annealed NFETs with fluorineine co-implanted source/drain Extensions (SDE) are shown to outperform conventional As-implanted and C co-implanted devices in the deca-nanometric range. Parameters such as on-current, drain-induced barrier lowering (DIBL), external resistance (REXT) vs. effective channel length (Leff) trade-off are examined
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Superior N- and PMOSFET scalability using carbon co-implantation and spike annealing
2006 European Solid-State Device Research Conference, 2006Co-Authors: Emmanuel Augendre, Stefan Kubicek, T. Y. Hoffmann, B. J. Pawlak, Thomas Chiarella, Cynthia Kerner, Simone Severi, A. Falepin, J. Ramos, A. De KeersgieterAbstract:We report the simultaneous improvement of both on- and off-properties for n- and p-channel MOSFETs by means of carbon co-implantation at Extension Level, using conventional spike annealing. For the first time, spike-annealed NFETs with phosphorus-implanted source/drain Extensions (SDE) are shown to outperform conventional As-implanted devices in the deca-nanometric range. Parameters such as on-current, drain-induced barrier lowering (DIBL), external resistance (REXT) vs. effective channel length (Leff) trade-off are examined. To obtain the full benefit of carbon co-implantation, we recommend adjusting pocket, Highly Doped Drain (HDD) and spacer parameters.
Zoltán Csernátony - One of the best experts on this subject based on the ideXlab platform.
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The influence of lateral knee X-ray positioning on the accuracy of full Extension Level measurements: an in vitro study
European Journal of Orthopaedic Surgery & Traumatology, 2012Co-Authors: Sándor Manó, Judit Pálinkás, László Kiss, Zoltán CsernátonyAbstract:The inaccuracy of full Extension measurements can lead to errors, especially in reconstructive surgery of the knee and in the rehabilitation period following total knee replacement. The goal of this study was to first determine whether plain lateral X-rays of the knee can be used to measure the axis of the bones of the lower limb. The second goal was to determine whether the angle from which the X-ray is taken influences the true angle of the knee. We analyzed 620 digital photographs of cadaver knees to measure the difference between the true axis of the femur and tibia compared with lines drawn on the anterior and posterior cortex of the femur and tibia. We also analyzed 150 photographs of cadaver lower limbs to determine how the true flexion angle compares to the angles measured if the picture was taken from different rotated positions (maximum of 30°). Our results concluded that lines drawn onto the distal anterior cortex of the femur and proximal posterior cortex of the tibia can determine the true flexion angle with 2° of accuracy. We also concluded that lateral X-rays of the knee taken within ±30° of the true lateral position only causes a maximum of a 2% discrepancy in the true flexion angle.
Zuhaib Fayaz Bhat - One of the best experts on this subject based on the ideXlab platform.
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Effect of cowpea (Vigna unguiculata) on the quality characteristics of microwave cooked chicken seekh kababs.
Asian Journal of Dairy and Food Research, 2013Co-Authors: Zuhaib Fayaz Bhat, V. PathakAbstract:The study was conducted to evaluate the effect of cowpea (Vigna unguiculata) on the quality characteristics of chicken seekh kababs prepared from spent hens meat by microwave method of cooking. Three Levels of cowpea paste (hydrated 1:1 w/w) viz. 10, 15 and 20 per cent were used replacing lean meat in the formulation. The developed products were evaluated for various physicochemical and sensory parameters. pH of both raw as well as cooked seekh kababs increased significantly (Pnt cowpea incorporation were comparable with control and thereafter decreased significantly (Prameters, 15 per cent cowpea paste was considered as optimum Extension Level in the formulation of extended chicken seekh kababs.
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Effect of black bean (Vigna mungo) on the quality characteristics of oven-roasted chicken seekh kababs
2011Co-Authors: Zuhaib Fayaz Bhat, V. PathakAbstract:The study was aimed at optimizing the basic formulation and processing conditions for the preparation of chicken seekh kababs from spent hens meat by oven roasting method of cooking and their Extension with black bean paste (hydrated 1:1 w/w). Three Levels of black bean paste viz. 10, 15 and 20% were used as extender replacing lean meat in the formulation. The chicken seekh kababs formulated without black bean served as control and were compared with kababs extended with different Levels of black bean for various physicochemical and sensory properties. pH, emulsion stability and cooking yield increased significantly (P < 0.05) with increase in the Extension Level with highest value for the kababsextended with 20% black bean. All the proximate parameters that is, moisture, protein and fat percent except ash content decreased significantly (P < 0.05) with the increasing Extension Level for both raw as well as cooked kababs. Scores for all the sensory parameters except for appearance decreased significantly (P < 0.05) with increase in the Level of Extension. All the sensory parameters of the kababs extended with 10% black bean were comparable with control. Sensory scores and physicochemical properties indicated that 10% black bean paste was optimum Extension Level for the formulation of extended chicken seekh kababs. Key words: Seekh kababs, vanaraja, black bean, oven-roasting, quality parameters
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Effect of different Levels of porridge on the quality characteristics of chicken patties.
Indian journal of poultry science, 2009Co-Authors: V. Pathak, Shazia Anwer Bukhari, Zuhaib Fayaz Bhat, S. R. AhmadAbstract:The study was aimed at optimizing the Extension Level of chicken patties containing porridge flour as extender. The porridge flour at three Levels viz. 5, 10 and 15 percent was used as extender replacing lean meat in the preparation of chicken patties. The extended patties were evaluated for various physico-chemical, sensory and microbiological properties and were compared with the control containing no porridge flour. Sensory scores indicated that chicken patties containing 10 percent porridge flour was optimum Extension Level for the formulation of extended chicken patties. Refrigerated (4 ± 1°C) storage in LDPE for 14 days resulted in significant (P
