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Wyszukujesz frazę "Linh, T." wg kryterium: Autor


Wyświetlanie 1-3 z 3
Tytuł:
Neuro-fuzzy TSK network for approximation of static and dynamic functions
Autorzy:
Linh, T.
Osowski, S.
Powiązania:
https://bibliotekanauki.pl/articles/205951.pdf
Data publikacji:
2002
Wydawca:
Polska Akademia Nauk. Instytut Badań Systemowych PAN
Tematy:
algorytm uczenia się
aproksymacja
sieć neuronowo-rozmyta
approximation
learning algorithms
neuro-fuzzy networks
Opis:
The paper presents the neuro-fuzzy network in application to the approximation of the static and dynamic functions. The network implements the Takagi-Sugeno inference rules. The learning algorithm is based on the hybrid approach, splitting the learning phase into two stages : the adaptation of the linear output weights using the SVD algorithm and the conventional steepest descent backpropagation rule in application to the adaptation of the nonlinear parameters of the membership functions. The new approach to the generation of the inference rules, based on the fuzzy self-organization is proposed and the algorithm of automatic determination of the number of these rules has been also implemented. The method has been applied for the off-line modelling of static nonlinear relations and on-line simulation of the dynamic systems.
Źródło:
Control and Cybernetics; 2002, 31, 2; 309-326
0324-8569
Pojawia się w:
Control and Cybernetics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Antioxidant, Anti-Tyrosinase, and Wound-Healing Capacities of Soy Protein Hydrolysates Obtained by Hydrolysis with Papaya and Cantaloupe Juices Showing Proteolytic Activity
Autorzy:
Nguyen, Thi-Phuong
Le, Quang T.
Tran, Mai Linh T.
Ta, Kim Nhung
Nguyen, Khoa T.
Powiązania:
https://bibliotekanauki.pl/articles/28408445.pdf
Data publikacji:
2024-01-22
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
antiradical activity
cantaloupe fruit
fibroblast model
degree of hydrolysis
papain
papaya fruit
soy protein isolate
tyrosinase inhibition
Opis:
Purified and crude proteases have been broadly applied to obtain hydrolysates from soy protein isolate (SPI) with the improved functional and biological properties. However, the use of fruit juices containing native proteases to produce SPI hydrolysates with better bioactivities receives less attention. The present study attempted to investigate the ability of papaya (Carica papaya) and cantaloupe (Cucumis melo) juices in the hydrolysis of SPI and assess the antioxidant, anti-tyrosinase, and wound-healing activities of obtained hydrolysates. Our analysis showed that SPI was hydrolysed by papaya juice, at the juice to substrate ratio of 2.5:2 (v/w), with a degree of hydrolysis (DH) of approximately 11% after 4 h of treatment at 55ºC. A higher DH (about 26%) was obtained by the hydrolysis with cantaloupe juice at the same juice to substrate ratio and treatment conditions. Papain used at the enzyme to substrate ratio of 0.625:2 (w/w) broke down SPI in a similar DH as papaya juice at the juice to substrate ratio of 2.5:2 (v/w). The ABTS•+-scavenging, OH-scavenging and tyrosinase inhibitory capacities of SPI were lower than those of hydrolysates obtained by the treatment with papaya juice (IC50 of 2.39, 7.17, and 32.07 μg/mL, respectively) and cantaloupe juice (IC50 of 2.46, 6.93, and 30.49 μg/mL, respectively). An enhancement in ABTS•+-scavenging, OH-scavenging and anti-tyrosinase activities was also observed in the hydrolysate obtained by papain (IC50 of 2.75, 17.85, and 117.80 μg/mL, respectively) compared to SPI. However, the increased level of the OH-scavenging capacity of the hydrolysate obtained by papain was lower than that of the fruit juice-treated samples. Remarkably, the hydrolysates prepared from the hydrolysis with fruit juices accelerated the wound closure in human fibroblasts by estimately 1.5 times after 24 h of treatment while this property was not observed in the hydrolysate by papain. Our study data suggest the potential of SPI hydrolysates obtained by papaya and cantaloupe juices in the preparation of healthy food products.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2024, 74, 1; 5-15
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Identification of candidate gene SalT and designing markers involving in salt tolerance of Vietnamese rice landraces
Autorzy:
Trung, K.H.
Khoa, N.T.
Diep, N.T.
Thuy, T.T.
Ha, D.T.T.
Cuong, T.D.
Xuan, T.D.
Trung, D.M.
Toan, N.N.
Quyen, P.T.
Linh, L.H.
Khanh, T.D.
Powiązania:
https://bibliotekanauki.pl/articles/11349.pdf
Data publikacji:
2017
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Źródło:
International Letters of Natural Sciences; 2017, 63
2300-9675
Pojawia się w:
International Letters of Natural Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
    Wyświetlanie 1-3 z 3

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