The Influence of Fermentation Technology on the Functional and Sensory Properties of Hemp Bread.

In this work, the type of fermentation and baking technology used to make hemp bread was investigated. The physicochemical composition of flour and bread, the protein nutritional quality, fatty acids profile, texture, consumer acceptance, analysis of volatile compounds using an electronic nose and chemical compounds using an electronic tongue were determined. Differences in protein and total dietary fiber content were observed in the obtained breads.

Physicochemical and electrical properties of DPPC bilayer membranes in the presence of oleanolic or asiatic acid.

This study aimed to investigate the effect of selected compounds from the group of triterpene sapogenins on model phosphatidylcholine membranes. Two types of biological membrane model systems were used in the work, i.e.

The Equilibria of Triterpene Sapogenins-Phosphatidylcholine in Monolayers at the Air/Water Interface.

Sapogenins are the non-sugar parts of saponins (aglycones), high-molecular-weight glycosides linked to one or more sugar side chains. This group of compounds presents many properties, e.g.

The Use of Deep Learning Methods for Object Height Estimation in High Resolution Satellite Images.

Processing single high-resolution satellite images may provide a lot of important information about the urban landscape or other applications related to the inventory of high-altitude objects. Unfortunately, the direct extraction of specific features from single satellite scenes can be difficult. However, the appropriate use of advanced processing methods based on deep learning algorithms allows us to obtain valuable information from these images.

Theogallin-to-Gallic-Acid Ratio as a Potential Biomarker of Pu-Erh Teas.

There are two types of Pu-erh tea available on the world market: Raw and Ripe. It is not difficult to tell them apart if the Raw version is relatively young. Researchers have already developed various tools to identify Pu-erh teas.