Aegle marmelos, widely known as bael, belongs to the Rutaceae family. It is one of the most inexpensive and appealing fruits, considered to be an essential source of natural antioxidants and bioactive components. The ...Aegle marmelos, widely known as bael, belongs to the Rutaceae family. It is one of the most inexpensive and appealing fruits, considered to be an essential source of natural antioxidants and bioactive components. The major purpose of the research study was to investigate the nutritional composition and bioactive constituents of bael pulp, as well as to develop new value-added products that maintain the maximum quantity of nutrients. The developed food products were subjected to evaluate sensory attributes according to a nine-point hedonic scale. It was found that the moisture, protein, fat, crude fiber, and total ash content of bael fruit pulp were 61.20%, 2.48%, 0.47%, 3.04%, and 1.29%, respectively. When compared to the catechin standard, the antioxidant activity of such extract indicated good antioxidant capacity, with an IC<sub>50</sub> value of 75.68 μg/ml for methanol extract. Vitamin C content was about 10.21 mg/100g. Besides, total flavonoid and phenolic contents were found as 140 mg of Quercetin Equivalent (QE)/g and 106.65 mg of Gallic Acid Equivalent (GAE)/g, respectively. Results of sensory attributes revealed that there was a significant difference (P ba and bael bar. The overall acceptability of bael murabba (6.7) and bael bar (7.1) is acceptable in quality, but their specific characteristics were found slightly different by the test panelists. These products might be applicable for the treatment of several diseases like atherosclerosis, diabetes, constipation, irritable bowel syndrome, peptic ulcer, tumor, and osteoporosis.展开更多
The study aims to explore the mechanism and optimize the process of enzyme hydrolyzed bael fruit(Aegle marmelos)liquefaction using two different enzymes:pectinase and macerozyme r-10(enzyme mixture).A full factorial d...The study aims to explore the mechanism and optimize the process of enzyme hydrolyzed bael fruit(Aegle marmelos)liquefaction using two different enzymes:pectinase and macerozyme r-10(enzyme mixture).A full factorial design was applied for the factors with 0.05–1.5%(w/w)enzyme concentration(EC),30–60℃ temperature,and incubation time of 30–240 min for pectinase and 60–360 min for macerozyme.Quadratic polynomial models were developed,showing R^(2)≥0.94.Multi-objective numeric optimization was followed to maximize the increase in yield,total reducing sugar(TRS),clarity,and minimizing EC,temperature and time.Enzyme-treated juice extracts were acceptable on the sensory scale with overall acceptability>5.Maximum pomace reduction of 58.8%and 78.9%along with rise in mono and disaccharides were observed after treating with pectinase(t=240 min)and macerozyme(t=360 min),respectively at identical 0.775%EC and 45℃ temperature.With the pectinase enzyme,an optimumΔyield of 32.4%was obtained at 0.82%EC,43℃ temperature in 169.4 min.Subsequently,with the macerozyme,an optimumΔyield of 39.6%was attained at 0.96%EC,45.6°C temperature in 245.9 min.Substrate degradation in bael fruit by enzymatic hydrolysis with pectinase(EC=0.01–1.50%,time=2.5–240 min)and macerozyme(EC:0.01–1.50%,time:5–360 min)was studied at their respective optimum temperatures.The modified Michaelis-Menten showed a good fit(R 2>0.98)with the non-linear curve fitting method.Macerozyme treatment showed slower enzyme activity with higher substrate degradation but lower nutrient content compared to the pectinase treatment.展开更多
This article is intended as a proposal for a numerical model for the prediction of the ultimate moment of a reinforced concrete beam reinforced with composite materials based on neural networks, which are classified i...This article is intended as a proposal for a numerical model for the prediction of the ultimate moment of a reinforced concrete beam reinforced with composite materials based on neural networks, which are classified in the artificial intelligence method. In this work, a RBF network or radial basis function type model was created and tested. The validation of the RBF architecture consists in judging its predictive capacity by using the weights and biases computed during the training, to apply them to another database which did not participate to the training and testing of the model. So, with Bayesian regularization, a maximum error of 0.0813 Tm in absolute value was found between the targets and predicted outputs. The value of the mean square error MSE = 1.1106 * 10<sup>-4</sup> allowed us to quantify and justify the prediction performance of this network. Through this article, RBF network model was justified perform and can be used and exploited by our engineers with a high reliability rate.展开更多
Let φ be a normal function on [0,1) and A'(φ)(1<P<∞) Bergman space on the unit disk, weighted with φ~P(|·|)/(1-|·|~2).A sufficient condition for interpolation by functions in A^P(φ) is obtaine...Let φ be a normal function on [0,1) and A'(φ)(1<P<∞) Bergman space on the unit disk, weighted with φ~P(|·|)/(1-|·|~2).A sufficient condition for interpolation by functions in A^P(φ) is obtained by controlling norms of linear operators.展开更多
文摘Aegle marmelos, widely known as bael, belongs to the Rutaceae family. It is one of the most inexpensive and appealing fruits, considered to be an essential source of natural antioxidants and bioactive components. The major purpose of the research study was to investigate the nutritional composition and bioactive constituents of bael pulp, as well as to develop new value-added products that maintain the maximum quantity of nutrients. The developed food products were subjected to evaluate sensory attributes according to a nine-point hedonic scale. It was found that the moisture, protein, fat, crude fiber, and total ash content of bael fruit pulp were 61.20%, 2.48%, 0.47%, 3.04%, and 1.29%, respectively. When compared to the catechin standard, the antioxidant activity of such extract indicated good antioxidant capacity, with an IC<sub>50</sub> value of 75.68 μg/ml for methanol extract. Vitamin C content was about 10.21 mg/100g. Besides, total flavonoid and phenolic contents were found as 140 mg of Quercetin Equivalent (QE)/g and 106.65 mg of Gallic Acid Equivalent (GAE)/g, respectively. Results of sensory attributes revealed that there was a significant difference (P ba and bael bar. The overall acceptability of bael murabba (6.7) and bael bar (7.1) is acceptable in quality, but their specific characteristics were found slightly different by the test panelists. These products might be applicable for the treatment of several diseases like atherosclerosis, diabetes, constipation, irritable bowel syndrome, peptic ulcer, tumor, and osteoporosis.
基金the funding agency“Ministry of Food Processing Industries(India),Grant/Award Number:Q-11/42/2018-R&D”.
文摘The study aims to explore the mechanism and optimize the process of enzyme hydrolyzed bael fruit(Aegle marmelos)liquefaction using two different enzymes:pectinase and macerozyme r-10(enzyme mixture).A full factorial design was applied for the factors with 0.05–1.5%(w/w)enzyme concentration(EC),30–60℃ temperature,and incubation time of 30–240 min for pectinase and 60–360 min for macerozyme.Quadratic polynomial models were developed,showing R^(2)≥0.94.Multi-objective numeric optimization was followed to maximize the increase in yield,total reducing sugar(TRS),clarity,and minimizing EC,temperature and time.Enzyme-treated juice extracts were acceptable on the sensory scale with overall acceptability>5.Maximum pomace reduction of 58.8%and 78.9%along with rise in mono and disaccharides were observed after treating with pectinase(t=240 min)and macerozyme(t=360 min),respectively at identical 0.775%EC and 45℃ temperature.With the pectinase enzyme,an optimumΔyield of 32.4%was obtained at 0.82%EC,43℃ temperature in 169.4 min.Subsequently,with the macerozyme,an optimumΔyield of 39.6%was attained at 0.96%EC,45.6°C temperature in 245.9 min.Substrate degradation in bael fruit by enzymatic hydrolysis with pectinase(EC=0.01–1.50%,time=2.5–240 min)and macerozyme(EC:0.01–1.50%,time:5–360 min)was studied at their respective optimum temperatures.The modified Michaelis-Menten showed a good fit(R 2>0.98)with the non-linear curve fitting method.Macerozyme treatment showed slower enzyme activity with higher substrate degradation but lower nutrient content compared to the pectinase treatment.
文摘This article is intended as a proposal for a numerical model for the prediction of the ultimate moment of a reinforced concrete beam reinforced with composite materials based on neural networks, which are classified in the artificial intelligence method. In this work, a RBF network or radial basis function type model was created and tested. The validation of the RBF architecture consists in judging its predictive capacity by using the weights and biases computed during the training, to apply them to another database which did not participate to the training and testing of the model. So, with Bayesian regularization, a maximum error of 0.0813 Tm in absolute value was found between the targets and predicted outputs. The value of the mean square error MSE = 1.1106 * 10<sup>-4</sup> allowed us to quantify and justify the prediction performance of this network. Through this article, RBF network model was justified perform and can be used and exploited by our engineers with a high reliability rate.
基金Supported by the Doctoral Program Foundation of Institute of Higher Education.
文摘Let φ be a normal function on [0,1) and A'(φ)(1<P<∞) Bergman space on the unit disk, weighted with φ~P(|·|)/(1-|·|~2).A sufficient condition for interpolation by functions in A^P(φ) is obtained by controlling norms of linear operators.
