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data-has-card-for-ri="237" href="https://www.academia.edu/Documents/in/Cognitive_Science">Cognitive Science</a>, <script data-card-contents-for-ri="237" type="text/json">{"id":237,"name":"Cognitive Science","url":"https://www.academia.edu/Documents/in/Cognitive_Science?f_ri=226081","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="445" href="https://www.academia.edu/Documents/in/Computer_Graphics">Computer Graphics</a>, <script data-card-contents-for-ri="445" type="text/json">{"id":445,"name":"Computer Graphics","url":"https://www.academia.edu/Documents/in/Computer_Graphics?f_ri=226081","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="69542" href="https://www.academia.edu/Documents/in/Computer_Simulation">Computer Simulation</a>, <script data-card-contents-for-ri="69542" type="text/json">{"id":69542,"name":"Computer Simulation","url":"https://www.academia.edu/Documents/in/Computer_Simulation?f_ri=226081","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="76714" href="https://www.academia.edu/Documents/in/Color">Color</a><script data-card-contents-for-ri="76714" type="text/json">{"id":76714,"name":"Color","url":"https://www.academia.edu/Documents/in/Color?f_ri=226081","nofollow":false}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=23879077]'), work: {"id":23879077,"title":"Subsurface Texture 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work-percentile"></span></span><script>$(function () { var workId = 62852671; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_62852671"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_62852671 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="62852671"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 62852671; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=62852671]").text(description); $(".js-view-count-work_62852671").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_62852671").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="62852671"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">7</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="1913" href="https://www.academia.edu/Documents/in/Gastronomy">Gastronomy</a>, <script data-card-contents-for-ri="1913" type="text/json">{"id":1913,"name":"Gastronomy","url":"https://www.academia.edu/Documents/in/Gastronomy?f_ri=226081","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="4987" href="https://www.academia.edu/Documents/in/Kinetics">Kinetics</a>, <script data-card-contents-for-ri="4987" type="text/json">{"id":4987,"name":"Kinetics","url":"https://www.academia.edu/Documents/in/Kinetics?f_ri=226081","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="226081" href="https://www.academia.edu/Documents/in/Texture">Texture</a>, <script data-card-contents-for-ri="226081" type="text/json">{"id":226081,"name":"Texture","url":"https://www.academia.edu/Documents/in/Texture?f_ri=226081","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="616972" href="https://www.academia.edu/Documents/in/Low_Temperature">Low Temperature</a><script data-card-contents-for-ri="616972" type="text/json">{"id":616972,"name":"Low Temperature","url":"https://www.academia.edu/Documents/in/Low_Temperature?f_ri=226081","nofollow":false}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=62852671]'), work: {"id":62852671,"title":"Culinary Biophysics: on the Nature of the 6X°C Egg","created_at":"2021-12-01T05:56:01.363-08:00","url":"https://www.academia.edu/62852671/Culinary_Biophysics_on_the_Nature_of_the_6X_C_Egg?f_ri=226081","dom_id":"work_62852671","summary":null,"downloadable_attachments":[{"id":75486243,"asset_id":62852671,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":80405662,"first_name":"Cesar","last_name":"Vega","domain_name":"independent","page_name":"CesarVega54","display_name":"Cesar 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})();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_61937656" data-work_id="61937656" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/61937656/Behavior_of_Mozzarella_Cheddar_and_Processed_Cheese_Spread_in_Lubricated_and_Bonded_Uniaxial_Compression">Behavior of Mozzarella, Cheddar and Processed Cheese Spread in Lubricated and Bonded Uniaxial Compression</a></div></div><div class="u-pb4x u-mt3x"></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/61937656" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa 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itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="21024830" href="https://unimi.academia.edu/ErnestinaCasiraghi">Ernestina Casiraghi</a><script data-card-contents-for-user="21024830" type="text/json">{"id":21024830,"first_name":"Ernestina","last_name":"Casiraghi","domain_name":"unimi","page_name":"ErnestinaCasiraghi","display_name":"Ernestina Casiraghi","profile_url":"https://unimi.academia.edu/ErnestinaCasiraghi?f_ri=226081","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_61937656 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="61937656"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 61937656, container: ".js-paper-rank-work_61937656", }); });</script></li><li class="js-percentile-work_61937656 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 61937656; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_61937656"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_61937656 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="61937656"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 61937656; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=61937656]").text(description); $(".js-view-count-work_61937656").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_61937656").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="61937656"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">2</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="226081" href="https://www.academia.edu/Documents/in/Texture">Texture</a>, <script data-card-contents-for-ri="226081" type="text/json">{"id":226081,"name":"Texture","url":"https://www.academia.edu/Documents/in/Texture?f_ri=226081","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="573653" href="https://www.academia.edu/Documents/in/Food_Sciences">Food Sciences</a><script data-card-contents-for-ri="573653" type="text/json">{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=226081","nofollow":false}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=61937656]'), work: {"id":61937656,"title":"Behavior of Mozzarella, Cheddar and Processed Cheese Spread in Lubricated and Bonded Uniaxial Compression","created_at":"2021-11-18T06:41:26.456-08:00","url":"https://www.academia.edu/61937656/Behavior_of_Mozzarella_Cheddar_and_Processed_Cheese_Spread_in_Lubricated_and_Bonded_Uniaxial_Compression?f_ri=226081","dom_id":"work_61937656","summary":null,"downloadable_attachments":[{"id":74842822,"asset_id":61937656,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":21024830,"first_name":"Ernestina","last_name":"Casiraghi","domain_name":"unimi","page_name":"ErnestinaCasiraghi","display_name":"Ernestina Casiraghi","profile_url":"https://unimi.academia.edu/ErnestinaCasiraghi?f_ri=226081","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":226081,"name":"Texture","url":"https://www.academia.edu/Documents/in/Texture?f_ri=226081","nofollow":false},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=226081","nofollow":false}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_3407557" data-work_id="3407557" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/3407557/Microstructure_and_crystallographic_texture_of_the_chitin_protein_network_in_the_biological_composite_material_of_the_exoskeleton_of_the_lobster_Homarus_americanus">Microstructure and crystallographic texture of the chitin–protein network in the biological composite material of the exoskeleton of the lobster Homarus americanus</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">The exoskeleton of the lobster Homarus americanus is a multiphase biological composite material which consists of an organic matrix (crystalline α-chitin fibers and various types of non-crystalline proteins) and minerals (mainly calcite).... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_3407557" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">The exoskeleton of the lobster Homarus americanus is a multiphase biological composite material which consists of an organic matrix (crystalline α-chitin fibers and various types of non-crystalline proteins) and minerals (mainly calcite). In this study we discuss experimental data about the mesoscopic structure and the crystallographic texture (orientation distribution) of the α-chitin–protein fiber network in this material. The synchrotron measurements reveal very strong crystallographic textures of the α-chitin. According to these data, a large fraction of the α-chitin lattice cells is arranged with their longest axis parallel to the normal of the surface of the exoskeleton. Additionally, a smaller fraction of the α-chitin cells is oriented with their longest axis perpendicular to the cuticle surface. 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In this study we discuss experimental data about the mesoscopic structure and the crystallographic texture (orientation distribution) of the α-chitin–protein fiber network in this material. The synchrotron measurements reveal very strong crystallographic textures of the α-chitin. According to these data, a large fraction of the α-chitin lattice cells is arranged with their longest axis parallel to the normal of the surface of the exoskeleton. Additionally, a smaller fraction of the α-chitin cells is oriented with their longest axis perpendicular to the cuticle surface. These structural investigations reveal the pronounced role of crystallographic orientation distributions in mineralized biological composite materials which may be of relevance for an improved understanding of biological and bio-inspired nano-composites.","downloadable_attachments":[{"id":50295892,"asset_id":3407557,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":2725728,"first_name":"Dierk","last_name":"Raabe","domain_name":"mpie","page_name":"DierkRaabe","display_name":"Dierk Raabe","profile_url":"https://mpie.academia.edu/DierkRaabe?f_ri=226081","photo":"https://0.academia-photos.com/2725728/879123/3881237/s65_dierk.raabe.jpg"}],"research_interests":[{"id":56,"name":"Materials Engineering","url":"https://www.academia.edu/Documents/in/Materials_Engineering?f_ri=226081","nofollow":false},{"id":60,"name":"Mechanical Engineering","url":"https://www.academia.edu/Documents/in/Mechanical_Engineering?f_ri=226081","nofollow":false},{"id":511,"name":"Materials 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}); });</script></span><script>$(function() { $(".js-view-count-work_56747182").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="56747182"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">10</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="72" href="https://www.academia.edu/Documents/in/Chemical_Engineering">Chemical Engineering</a>, <script data-card-contents-for-ri="72" type="text/json">{"id":72,"name":"Chemical Engineering","url":"https://www.academia.edu/Documents/in/Chemical_Engineering?f_ri=226081","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="1040" href="https://www.academia.edu/Documents/in/Food_Science">Food Science</a>, <script data-card-contents-for-ri="1040" type="text/json">{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science?f_ri=226081","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="2496" href="https://www.academia.edu/Documents/in/Colorimetry">Colorimetry</a>, <script data-card-contents-for-ri="2496" type="text/json">{"id":2496,"name":"Colorimetry","url":"https://www.academia.edu/Documents/in/Colorimetry?f_ri=226081","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="5427" href="https://www.academia.edu/Documents/in/Spectroscopy">Spectroscopy</a><script data-card-contents-for-ri="5427" type="text/json">{"id":5427,"name":"Spectroscopy","url":"https://www.academia.edu/Documents/in/Spectroscopy?f_ri=226081","nofollow":false}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=56747182]'), work: {"id":56747182,"title":"Quantification of Connective Tissue (Hydroxyproline) 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Science","url":"https://www.academia.edu/Documents/in/Food_Science?f_ri=226081","nofollow":false},{"id":2496,"name":"Colorimetry","url":"https://www.academia.edu/Documents/in/Colorimetry?f_ri=226081","nofollow":false},{"id":5427,"name":"Spectroscopy","url":"https://www.academia.edu/Documents/in/Spectroscopy?f_ri=226081","nofollow":false},{"id":23890,"name":"Comparative Study","url":"https://www.academia.edu/Documents/in/Comparative_Study?f_ri=226081"},{"id":129474,"name":"Connective tissue","url":"https://www.academia.edu/Documents/in/Connective_tissue?f_ri=226081"},{"id":226081,"name":"Texture","url":"https://www.academia.edu/Documents/in/Texture?f_ri=226081"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=226081"},{"id":2218754,"name":"Autofluorescence","url":"https://www.academia.edu/Documents/in/Autofluorescence?f_ri=226081"},{"id":3889829,"name":"organoleptic properties","url":"https://www.academia.edu/Documents/in/organoleptic_properties?f_ri=226081"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_51632617" data-work_id="51632617" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/51632617/Thread_1_Theatrical_Metaphors_Textile_Philosophies_2018_">Thread 1: Theatrical Metaphors, Textile Philosophies (2018)</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">This introductory chapter outlines theatricality and performativity by way of their tensions and paradoxes – between seeing and doing, novelty and normativity – and argues for a more perspectival approach with notions of ‘texture,’... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_51632617" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">This introductory chapter outlines theatricality and performativity by way of their tensions and paradoxes – between seeing and doing, novelty and normativity – and argues for a more perspectival approach with notions of ‘texture,’ derived from anthropologist Tim Ingold and philosopher Stephen Pepper. After a section on ‘metaphor,’ those of texture and weaving are further elaborated in three extensive segments, beginning from their prior usage in dramaturgy (Eugenio Barba) and philosophy (feminism, Pepper, ecology). The third and most important section introduces Ingold’s meshwork as a key ﬁgure of plural performative becoming: the interweaving of lines, as opposed to the network as a key ﬁgure of theatrical detachment or abstraction – the connecting of points or objects into which the meshwork is simpliﬁed when we optically ‘zoom out’ from its haptic engagement. In the end, the ensuing chapters are introduced, themselves addressed as speciﬁc ‘threads’ within the book’s overall texture.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/51632617" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="7dadcffb5e871e9e06593fcae01528ea" rel="nofollow" data-download="{"attachment_id":69271697,"asset_id":51632617,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/69271697/download_file?st=MTczMjc3MjE2Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="1721557" href="https://uta-fi.academia.edu/TeemuPaavolainen">Teemu Paavolainen</a><script data-card-contents-for-user="1721557" type="text/json">{"id":1721557,"first_name":"Teemu","last_name":"Paavolainen","domain_name":"uta-fi","page_name":"TeemuPaavolainen","display_name":"Teemu Paavolainen","profile_url":"https://uta-fi.academia.edu/TeemuPaavolainen?f_ri=226081","photo":"https://0.academia-photos.com/1721557/593510/12422758/s65_teemu.paavolainen.jpg"}</script></span></span></li><li class="js-paper-rank-work_51632617 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="51632617"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 51632617, container: ".js-paper-rank-work_51632617", }); 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$(".js-view-count[data-work-id=51632617]").text(description); $(".js-view-count-work_51632617").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_51632617").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="51632617"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">9</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="947" href="https://www.academia.edu/Documents/in/Theatre_Studies">Theatre Studies</a>, <script data-card-contents-for-ri="947" type="text/json">{"id":947,"name":"Theatre Studies","url":"https://www.academia.edu/Documents/in/Theatre_Studies?f_ri=226081","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="2337" href="https://www.academia.edu/Documents/in/Performance_Studies">Performance Studies</a>, <script data-card-contents-for-ri="2337" type="text/json">{"id":2337,"name":"Performance Studies","url":"https://www.academia.edu/Documents/in/Performance_Studies?f_ri=226081","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="6013" href="https://www.academia.edu/Documents/in/Performativity">Performativity</a>, <script data-card-contents-for-ri="6013" type="text/json">{"id":6013,"name":"Performativity","url":"https://www.academia.edu/Documents/in/Performativity?f_ri=226081","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="11563" href="https://www.academia.edu/Documents/in/Performance_and_performativity">Performance and performativity</a><script data-card-contents-for-ri="11563" type="text/json">{"id":11563,"name":"Performance and performativity","url":"https://www.academia.edu/Documents/in/Performance_and_performativity?f_ri=226081","nofollow":false}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=51632617]'), work: {"id":51632617,"title":"Thread 1: Theatrical Metaphors, Textile Philosophies (2018)","created_at":"2021-09-09T11:29:18.647-07:00","url":"https://www.academia.edu/51632617/Thread_1_Theatrical_Metaphors_Textile_Philosophies_2018_?f_ri=226081","dom_id":"work_51632617","summary":"This introductory chapter outlines theatricality and performativity by way of their tensions and paradoxes – between seeing and doing, novelty and normativity – and argues for a more perspectival approach with notions of ‘texture,’ derived from anthropologist Tim Ingold and philosopher Stephen Pepper. 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In the end, the ensuing chapters are introduced, themselves addressed as speciﬁc ‘threads’ within the book’s overall texture.","downloadable_attachments":[{"id":69271697,"asset_id":51632617,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":1721557,"first_name":"Teemu","last_name":"Paavolainen","domain_name":"uta-fi","page_name":"TeemuPaavolainen","display_name":"Teemu Paavolainen","profile_url":"https://uta-fi.academia.edu/TeemuPaavolainen?f_ri=226081","photo":"https://0.academia-photos.com/1721557/593510/12422758/s65_teemu.paavolainen.jpg"}],"research_interests":[{"id":947,"name":"Theatre Studies","url":"https://www.academia.edu/Documents/in/Theatre_Studies?f_ri=226081","nofollow":false},{"id":2337,"name":"Performance Studies","url":"https://www.academia.edu/Documents/in/Performance_Studies?f_ri=226081","nofollow":false},{"id":6013,"name":"Performativity","url":"https://www.academia.edu/Documents/in/Performativity?f_ri=226081","nofollow":false},{"id":11563,"name":"Performance and performativity","url":"https://www.academia.edu/Documents/in/Performance_and_performativity?f_ri=226081","nofollow":false},{"id":24466,"name":"Theatre Theory","url":"https://www.academia.edu/Documents/in/Theatre_Theory?f_ri=226081"},{"id":40321,"name":"Tim Ingold","url":"https://www.academia.edu/Documents/in/Tim_Ingold?f_ri=226081"},{"id":52812,"name":"Theatricality","url":"https://www.academia.edu/Documents/in/Theatricality?f_ri=226081"},{"id":226081,"name":"Texture","url":"https://www.academia.edu/Documents/in/Texture?f_ri=226081"},{"id":673382,"name":"Performance Philosophy","url":"https://www.academia.edu/Documents/in/Performance_Philosophy?f_ri=226081"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_49003276" data-work_id="49003276" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/49003276/Determination_of_some_engineering_properties_of_morama_bean_Tylosema_esculentum_">Determination of some engineering properties of morama bean (Tylosema esculentum)</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">The morama bean (Tylosema esculentum) is an underutilised legume native to the Kalahari region of Southern Africa. Some engineering properties relevant to the mechanisation of its processing have been characterised, namely; size, shape,... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_49003276" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">The morama bean (Tylosema esculentum) is an underutilised legume native to the Kalahari region of Southern Africa. Some engineering properties relevant to the mechanisation of its processing have been characterised, namely; size, shape, surface area, projected area, volume, density, porosity, 1000-grain mass, static angle of repose, static coefficient of friction and texture. At moisture content of 7.4% (w.b.), the average length, width and thickness of the beans were 19.25, 17.21 and 13.39 mm, respectively. Geometric mean, equivalent diameter and arithmetic mean diameters were 16.4, 16.51 and 16.61 mm, respectively. Morama beans are spherical in shape, having average sphericity of 85.45%, aspect ratio of 0.90 and flakiness ratio of 0.78. Surface area, projected area and volume of the beans were 850.43 mm 2 , 261.95 mm 2 and 2,352.82 mm 3 , respectively. Mean true and bulk densities were, respectively, 1,075.13 and 795.31 kg/m 3 with bulk porosity derived as 25.76%. Mean 1000-grain ...</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/49003276" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="819fab2c80c77153f5d6da4f6d183985" rel="nofollow" data-download="{"attachment_id":67391564,"asset_id":49003276,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/67391564/download_file?st=MTczMjc3MjE2Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="120063501" href="https://independent.academia.edu/Emesu">Pius Emesu</a><script data-card-contents-for-user="120063501" type="text/json">{"id":120063501,"first_name":"Pius","last_name":"Emesu","domain_name":"independent","page_name":"Emesu","display_name":"Pius Emesu","profile_url":"https://independent.academia.edu/Emesu?f_ri=226081","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_49003276 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="49003276"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 49003276, container: ".js-paper-rank-work_49003276", }); });</script></li><li class="js-percentile-work_49003276 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 49003276; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_49003276"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_49003276 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="49003276"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 49003276; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=49003276]").text(description); $(".js-view-count-work_49003276").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_49003276").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="49003276"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i></div><span class="InlineList-item-text u-textTruncate u-pl6x"><a class="InlineList-item-text" data-has-card-for-ri="226081" href="https://www.academia.edu/Documents/in/Texture">Texture</a><script data-card-contents-for-ri="226081" type="text/json">{"id":226081,"name":"Texture","url":"https://www.academia.edu/Documents/in/Texture?f_ri=226081","nofollow":false}</script></span></li><script>(function(){ if (false) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=49003276]'), work: {"id":49003276,"title":"Determination of some engineering properties of morama bean (Tylosema esculentum)","created_at":"2021-05-21T07:42:29.945-07:00","url":"https://www.academia.edu/49003276/Determination_of_some_engineering_properties_of_morama_bean_Tylosema_esculentum_?f_ri=226081","dom_id":"work_49003276","summary":"The morama bean (Tylosema esculentum) is an underutilised legume native to the Kalahari region of Southern Africa. Some engineering properties relevant to the mechanisation of its processing have been characterised, namely; size, shape, surface area, projected area, volume, density, porosity, 1000-grain mass, static angle of repose, static coefficient of friction and texture. At moisture content of 7.4% (w.b.), the average length, width and thickness of the beans were 19.25, 17.21 and 13.39 mm, respectively. Geometric mean, equivalent diameter and arithmetic mean diameters were 16.4, 16.51 and 16.61 mm, respectively. Morama beans are spherical in shape, having average sphericity of 85.45%, aspect ratio of 0.90 and flakiness ratio of 0.78. Surface area, projected area and volume of the beans were 850.43 mm 2 , 261.95 mm 2 and 2,352.82 mm 3 , respectively. Mean true and bulk densities were, respectively, 1,075.13 and 795.31 kg/m 3 with bulk porosity derived as 25.76%. Mean 1000-grain ...","downloadable_attachments":[{"id":67391564,"asset_id":49003276,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":120063501,"first_name":"Pius","last_name":"Emesu","domain_name":"independent","page_name":"Emesu","display_name":"Pius Emesu","profile_url":"https://independent.academia.edu/Emesu?f_ri=226081","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":226081,"name":"Texture","url":"https://www.academia.edu/Documents/in/Texture?f_ri=226081","nofollow":false}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_48470933" data-work_id="48470933" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" 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ART THEME</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Building a visual rhythm in a painting often has to do with ease of movement as you layer color and texture. A lot of artists call this different thing Intuitive, gestural, or freedom. But It all comes down to shutting them in do going on... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_49566769" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Building a visual rhythm in a painting often has to do with ease of movement as you layer color and texture. A lot of artists call this different thing Intuitive, gestural, or freedom. But It all comes down to shutting them in do going on creative on auto pilot-so that the think mind does not interfere with the acting hand. Exploring Theyyam painting can reward you with major gains in the area because free flowing movement is what all is about. At first paintings this way can seem awkward. But that’s the unfamiliarity of it. Explore the layering techniques of skilled abstract painters whose approaches make clear that Theyyam painting is a gateway for satisfying artistic expression because it entails working with color, form</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/49566769" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="d3b8ed28b49b03e691570017992783fd" rel="nofollow" data-download="{"attachment_id":67890568,"asset_id":49566769,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/67890568/download_file?st=MTczMjc3MjE2NCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="39122404" href="https://iaeme.academia.edu/publication">IAEME Publication</a><script data-card-contents-for-user="39122404" type="text/json">{"id":39122404,"first_name":"IAEME","last_name":"Publication","domain_name":"iaeme","page_name":"publication","display_name":"IAEME Publication","profile_url":"https://iaeme.academia.edu/publication?f_ri=226081","photo":"https://0.academia-photos.com/39122404/12178523/13563629/s65_iaeme.publication.jpg"}</script></span></span></li><li class="js-paper-rank-work_49566769 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="49566769"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 49566769, container: ".js-paper-rank-work_49566769", }); 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A lot of artists call this different thing Intuitive, gestural, or freedom. But It all comes down to shutting them in do going on creative on auto pilot-so that the think mind does not interfere with the acting hand. Exploring Theyyam painting can reward you with major gains in the area because free flowing movement is what all is about. At first paintings this way can seem awkward. But that’s the unfamiliarity of it. 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Loss","url":"https://www.academia.edu/Documents/in/Water_Loss?f_ri=226081"},{"id":341079,"name":"Storage","url":"https://www.academia.edu/Documents/in/Storage?f_ri=226081"},{"id":581211,"name":"Maturity","url":"https://www.academia.edu/Documents/in/Maturity?f_ri=226081"},{"id":616972,"name":"Low Temperature","url":"https://www.academia.edu/Documents/in/Low_Temperature?f_ri=226081"},{"id":973999,"name":"Tensile Strength","url":"https://www.academia.edu/Documents/in/Tensile_Strength?f_ri=226081"},{"id":1228946,"name":"Physical Properties","url":"https://www.academia.edu/Documents/in/Physical_Properties?f_ri=226081"},{"id":1294457,"name":"Temperature Effect","url":"https://www.academia.edu/Documents/in/Temperature_Effect?f_ri=226081"},{"id":1325807,"name":"Firm Value","url":"https://www.academia.edu/Documents/in/Firm_Value?f_ri=226081"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_6089420" data-work_id="6089420" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/6089420/Effects_of_initial_orientation_sample_geometry_and_friction_on_anisotropy_and_crystallographic_orientation_changes_in_single_crystal_microcompression_deformation_A_crystal_plasticity_finite_element_study">Effects of initial orientation, sample geometry and friction on anisotropy and crystallographic orientation changes in single crystal microcompression deformation: A crystal plasticity finite element study</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">The study presents crystal plasticity finite element simulations of cylindrical Cu single crystal micropillar compression tests. The aim is to study the influence of the stability of the initial crystal orientation, sample geometry... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_6089420" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">The study presents crystal plasticity finite element simulations of cylindrical Cu single crystal micropillar compression tests. The aim is to study the influence of the stability of the initial crystal orientation, sample geometry (diameter-to-length ratio) and friction on the anisotropy and crystallographic orientation changes during such tests. Initial anisotropy (initial orientation) has a strong influence on the evolution of crystallographic orientation changes and also, to a minor extent, on the sample shape during compression. Pronounced orientation changes occur at an early stage of compression (at engineering strains of 0.2), entailing as a rule a large orientation spread within the initially uniformly oriented sample. A non-zero friction has a stabilizing effect on the course of the compression test even in cases where strong orientation changes occur. The evolution of orientation changes during compression is in part due to rigid body rotations (shape inclination due to buckling) rather than exclusively to crystallographic reorientation. Orientations that are crystallographically unstable and non-symmetric during compression tend to entail shape instability of the pillars at an earlier stage than observed for more stable cases.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/6089420" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="392e9dc1aef8ebf61ca51a1b931cbc9d" rel="nofollow" data-download="{"attachment_id":33004349,"asset_id":6089420,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/33004349/download_file?st=MTczMjc3MjE2NCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="2725728" href="https://mpie.academia.edu/DierkRaabe">Dierk Raabe</a><script data-card-contents-for-user="2725728" type="text/json">{"id":2725728,"first_name":"Dierk","last_name":"Raabe","domain_name":"mpie","page_name":"DierkRaabe","display_name":"Dierk Raabe","profile_url":"https://mpie.academia.edu/DierkRaabe?f_ri=226081","photo":"https://0.academia-photos.com/2725728/879123/3881237/s65_dierk.raabe.jpg"}</script></span></span></li><li class="js-paper-rank-work_6089420 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="6089420"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 6089420, container: ".js-paper-rank-work_6089420", }); 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$(".js-view-count[data-work-id=6089420]").text(description); $(".js-view-count-work_6089420").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_6089420").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="6089420"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">9</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="98927" href="https://www.academia.edu/Documents/in/Crystal_Plasticity">Crystal Plasticity</a>, <script data-card-contents-for-ri="98927" type="text/json">{"id":98927,"name":"Crystal Plasticity","url":"https://www.academia.edu/Documents/in/Crystal_Plasticity?f_ri=226081","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="148211" href="https://www.academia.edu/Documents/in/Micropillar">Micropillar</a>, <script data-card-contents-for-ri="148211" type="text/json">{"id":148211,"name":"Micropillar","url":"https://www.academia.edu/Documents/in/Micropillar?f_ri=226081","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="152688" href="https://www.academia.edu/Documents/in/Buckling">Buckling</a>, <script data-card-contents-for-ri="152688" type="text/json">{"id":152688,"name":"Buckling","url":"https://www.academia.edu/Documents/in/Buckling?f_ri=226081","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="226081" href="https://www.academia.edu/Documents/in/Texture">Texture</a><script data-card-contents-for-ri="226081" type="text/json">{"id":226081,"name":"Texture","url":"https://www.academia.edu/Documents/in/Texture?f_ri=226081","nofollow":false}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=6089420]'), work: {"id":6089420,"title":"Effects of initial orientation, sample geometry and friction on anisotropy and crystallographic orientation changes in single crystal microcompression deformation: A crystal plasticity finite element study","created_at":"2014-02-15T18:12:41.548-08:00","url":"https://www.academia.edu/6089420/Effects_of_initial_orientation_sample_geometry_and_friction_on_anisotropy_and_crystallographic_orientation_changes_in_single_crystal_microcompression_deformation_A_crystal_plasticity_finite_element_study?f_ri=226081","dom_id":"work_6089420","summary":"The study presents crystal plasticity finite element simulations of cylindrical Cu single crystal micropillar compression tests. The aim is to study the influence of the stability of the initial crystal orientation, sample geometry (diameter-to-length ratio) and friction on the anisotropy and crystallographic orientation changes during such tests. Initial anisotropy (initial orientation) has a strong influence on the evolution of crystallographic orientation changes and also, to a minor extent, on the sample shape during compression. Pronounced orientation changes occur at an early stage of compression (at engineering strains of 0.2), entailing as a rule a large orientation spread within the initially uniformly oriented sample. A non-zero friction has a stabilizing effect on the course of the compression test even in cases where strong orientation changes occur. The evolution of orientation changes during compression is in part due to rigid body rotations (shape inclination due to buckling) rather than exclusively to crystallographic reorientation. Orientations that are crystallographically unstable and non-symmetric during compression tend to entail shape instability of the pillars at an earlier stage than observed for more stable cases.","downloadable_attachments":[{"id":33004349,"asset_id":6089420,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":2725728,"first_name":"Dierk","last_name":"Raabe","domain_name":"mpie","page_name":"DierkRaabe","display_name":"Dierk Raabe","profile_url":"https://mpie.academia.edu/DierkRaabe?f_ri=226081","photo":"https://0.academia-photos.com/2725728/879123/3881237/s65_dierk.raabe.jpg"}],"research_interests":[{"id":98927,"name":"Crystal Plasticity","url":"https://www.academia.edu/Documents/in/Crystal_Plasticity?f_ri=226081","nofollow":false},{"id":148211,"name":"Micropillar","url":"https://www.academia.edu/Documents/in/Micropillar?f_ri=226081","nofollow":false},{"id":152688,"name":"Buckling","url":"https://www.academia.edu/Documents/in/Buckling?f_ri=226081","nofollow":false},{"id":226081,"name":"Texture","url":"https://www.academia.edu/Documents/in/Texture?f_ri=226081","nofollow":false},{"id":394438,"name":"Single Crystal","url":"https://www.academia.edu/Documents/in/Single_Crystal?f_ri=226081"},{"id":1290015,"name":"Pillar Compression","url":"https://www.academia.edu/Documents/in/Pillar_Compression?f_ri=226081"},{"id":1290025,"name":"Pillar","url":"https://www.academia.edu/Documents/in/Pillar?f_ri=226081"},{"id":1290026,"name":"Micropillar Compression","url":"https://www.academia.edu/Documents/in/Micropillar_Compression?f_ri=226081"},{"id":1300158,"name":"Single Crystal Plasticity","url":"https://www.academia.edu/Documents/in/Single_Crystal_Plasticity?f_ri=226081"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_14493051" data-work_id="14493051" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/14493051/Acceptability_of_biscuits_and_rice_and_extruded_coffee_based_cakes">Acceptability of biscuits and rice and extruded coffee-based cakes</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">The objective of this study was to evaluate the granulometry of wheat flour and flour precooked by extrusion obtained from the mixture of rice and coffee (15 and 20%), as well as the acceptability of biscuits and cakes prepared with 20... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_14493051" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">The objective of this study was to evaluate the granulometry of wheat flour and flour precooked by extrusion obtained from the mixture of rice and coffee (15 and 20%), as well as the acceptability of biscuits and cakes prepared with 20 and 30% of precooked flour in the mixture of the dough (wheat). The results obtained show that the extruded flours presented thicker granulometry than the wheat flour. Granulometry increased with the increase of the content of precooked flour in the mixture with wheat. There were no significant differences among the samples treated with 15 and 20% of precooked flour as to the sensorial preference of aroma, texture, flavor, and global impression. However, the biscuits made with precooked flour with 15% of coffee in the mixture with rice presented greater preference of aroma and texture if compared with those with 20%. It can be said that up to 30% of rice and coffee-based precooked flours can be used as ingredient in the mixture of cakes and biscuits a...</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/14493051" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="7f2b72e5ecf6261b2f5ca5f870b0b85e" rel="nofollow" data-download="{"attachment_id":44114351,"asset_id":14493051,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/44114351/download_file?st=MTczMjc3MjE2NCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="33440365" href="https://independent.academia.edu/ReginaDellaModesta">Regina Della Modesta</a><script data-card-contents-for-user="33440365" type="text/json">{"id":33440365,"first_name":"Regina Della","last_name":"Modesta","domain_name":"independent","page_name":"ReginaDellaModesta","display_name":"Regina Della Modesta","profile_url":"https://independent.academia.edu/ReginaDellaModesta?f_ri=226081","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_14493051 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="14493051"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 14493051, container: ".js-paper-rank-work_14493051", }); 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$(".js-view-count[data-work-id=14493051]").text(description); $(".js-view-count-work_14493051").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_14493051").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="14493051"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">5</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="87401" href="https://www.academia.edu/Documents/in/Rice">Rice</a>, <script data-card-contents-for-ri="87401" type="text/json">{"id":87401,"name":"Rice","url":"https://www.academia.edu/Documents/in/Rice?f_ri=226081","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="176553" href="https://www.academia.edu/Documents/in/Flavour">Flavour</a>, <script data-card-contents-for-ri="176553" type="text/json">{"id":176553,"name":"Flavour","url":"https://www.academia.edu/Documents/in/Flavour?f_ri=226081","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="226081" href="https://www.academia.edu/Documents/in/Texture">Texture</a>, <script data-card-contents-for-ri="226081" type="text/json">{"id":226081,"name":"Texture","url":"https://www.academia.edu/Documents/in/Texture?f_ri=226081","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="573653" href="https://www.academia.edu/Documents/in/Food_Sciences">Food Sciences</a><script data-card-contents-for-ri="573653" type="text/json">{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=226081","nofollow":false}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=14493051]'), work: {"id":14493051,"title":"Acceptability of biscuits and rice and extruded coffee-based cakes","created_at":"2015-07-29T12:41:52.524-07:00","url":"https://www.academia.edu/14493051/Acceptability_of_biscuits_and_rice_and_extruded_coffee_based_cakes?f_ri=226081","dom_id":"work_14493051","summary":"The objective of this study was to evaluate the granulometry of wheat flour and flour precooked by extrusion obtained from the mixture of rice and coffee (15 and 20%), as well as the acceptability of biscuits and cakes prepared with 20 and 30% of precooked flour in the mixture of the dough (wheat). The results obtained show that the extruded flours presented thicker granulometry than the wheat flour. Granulometry increased with the increase of the content of precooked flour in the mixture with wheat. There were no significant differences among the samples treated with 15 and 20% of precooked flour as to the sensorial preference of aroma, texture, flavor, and global impression. However, the biscuits made with precooked flour with 15% of coffee in the mixture with rice presented greater preference of aroma and texture if compared with those with 20%. It can be said that up to 30% of rice and coffee-based precooked flours can be used as ingredient in the mixture of cakes and biscuits a...","downloadable_attachments":[{"id":44114351,"asset_id":14493051,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":33440365,"first_name":"Regina Della","last_name":"Modesta","domain_name":"independent","page_name":"ReginaDellaModesta","display_name":"Regina Della Modesta","profile_url":"https://independent.academia.edu/ReginaDellaModesta?f_ri=226081","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":87401,"name":"Rice","url":"https://www.academia.edu/Documents/in/Rice?f_ri=226081","nofollow":false},{"id":176553,"name":"Flavour","url":"https://www.academia.edu/Documents/in/Flavour?f_ri=226081","nofollow":false},{"id":226081,"name":"Texture","url":"https://www.academia.edu/Documents/in/Texture?f_ri=226081","nofollow":false},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=226081","nofollow":false},{"id":764843,"name":"Ciência e Tecnologia de Alimentos","url":"https://www.academia.edu/Documents/in/Ciencia_e_Tecnologia_de_Alimentos?f_ri=226081"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_24016973" data-work_id="24016973" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/24016973/Oral_Perception_of_Viscosity_in_Fluid_Foods_and_Model_Systems">Oral Perception of Viscosity in Fluid Foods and Model Systems</a></div></div><div class="u-pb4x u-mt3x"></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button 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attractive combination of high strength, low density and corrosion resistance. Application of these alloys in areas where wear resistance is also of... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_2373186" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Titanium alloys have been of great interest in recent years because of their very attractive combination of high strength, low density and corrosion resistance. Application of these alloys in areas where wear resistance is also of importance calls for thorough investigations of their tribological properties. In this work, Ti–6Al–4V and Ti–24Al–11Nb alloys were subjected to dry sliding wear against hardened-steel counter bodies and their tribological response was investigated. A pin-on-disc type apparatus was used with a normal load of 15–45N and sliding speed of 1.88 ms−1. In the steady state, it was demonstrated that Ti–24Al–11Nb had a substantially higher wear resistance (about 48 times) than that of the Ti–6Al–4V alloy tested under a normal load of 45 N. Severe delamination is found to be responsible for the low wear resistance of Ti-6Al-4V. In the case of Ti–24Al–11Nb, two wear mechanisms have been suggested: delamination with a lower degree of severity and oxidative wear. It is thought that the ability of Ti–24Al–11Nb to form a protective oxide layer during wear results in a much lower wear rate in this alloy.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/2373186" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="b6a2b76c0afe82276b5aba5ff5d9b9e2" rel="nofollow" data-download="{"attachment_id":31586523,"asset_id":2373186,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/31586523/download_file?st=MTczMjc3MjE2NCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="3054445" href="https://malaya.academia.edu/HaseebASMA">Haseeb ASMA</a><script data-card-contents-for-user="3054445" type="text/json">{"id":3054445,"first_name":"Haseeb","last_name":"ASMA","domain_name":"malaya","page_name":"HaseebASMA","display_name":"Haseeb ASMA","profile_url":"https://malaya.academia.edu/HaseebASMA?f_ri=226081","photo":"https://0.academia-photos.com/3054445/1004285/1255894/s65_haseeb.asma.jpg"}</script></span></span></li><li class="js-paper-rank-work_2373186 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="2373186"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 2373186, container: ".js-paper-rank-work_2373186", }); 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Application of these alloys in areas where wear resistance is also of importance calls for thorough investigations of their tribological properties. In this work, Ti–6Al–4V and Ti–24Al–11Nb alloys were subjected to dry sliding wear against hardened-steel counter bodies and their tribological response was investigated. A pin-on-disc type apparatus was used with a normal load of 15–45N and sliding speed of 1.88 ms−1. In the steady state, it was demonstrated that Ti–24Al–11Nb had a substantially higher wear resistance (about 48 times) than that of the Ti–6Al–4V alloy tested under a normal load of 45 N. Severe delamination is found to be responsible for the low wear resistance of Ti-6Al-4V. In the case of Ti–24Al–11Nb, two wear mechanisms have been suggested: delamination with a lower degree of severity and oxidative wear. It is thought that the ability of Ti–24Al–11Nb to form a protective oxide layer during wear results in a much lower wear rate in this alloy.","downloadable_attachments":[{"id":31586523,"asset_id":2373186,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":3054445,"first_name":"Haseeb","last_name":"ASMA","domain_name":"malaya","page_name":"HaseebASMA","display_name":"Haseeb ASMA","profile_url":"https://malaya.academia.edu/HaseebASMA?f_ri=226081","photo":"https://0.academia-photos.com/3054445/1004285/1255894/s65_haseeb.asma.jpg"}],"research_interests":[{"id":2161,"name":"Microstructure","url":"https://www.academia.edu/Documents/in/Microstructure?f_ri=226081","nofollow":false},{"id":3341,"name":"Advanced Oxidation 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u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/31076524/Flavor_Interactions_at_the_Sensory_Level">Flavor Interactions at the Sensory Level</a></div></div><div class="u-pb4x u-mt3x"></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/31076524" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="e0fefadfe3b3bc659fc3e9419236186c" rel="nofollow" data-download="{"attachment_id":51510810,"asset_id":31076524,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm 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type="text/json">{"id":3091,"name":"Microscopy","url":"https://www.academia.edu/Documents/in/Microscopy?f_ri=226081","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="7603" href="https://www.academia.edu/Documents/in/Food">Food</a><script data-card-contents-for-ri="7603" type="text/json">{"id":7603,"name":"Food","url":"https://www.academia.edu/Documents/in/Food?f_ri=226081","nofollow":false}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=50861256]'), work: {"id":50861256,"title":"Microstructural changes in hazelnuts during 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Analysis","url":"https://www.academia.edu/Documents/in/System_Analysis?f_ri=226081"},{"id":106145,"name":"Classification","url":"https://www.academia.edu/Documents/in/Classification?f_ri=226081"},{"id":173028,"name":"Soil organic matter","url":"https://www.academia.edu/Documents/in/Soil_organic_matter?f_ri=226081"},{"id":190486,"name":"Nutrients","url":"https://www.academia.edu/Documents/in/Nutrients?f_ri=226081"},{"id":199746,"name":"Diagram","url":"https://www.academia.edu/Documents/in/Diagram?f_ri=226081"},{"id":224515,"name":"ARENA","url":"https://www.academia.edu/Documents/in/ARENA?f_ri=226081"},{"id":226081,"name":"Texture","url":"https://www.academia.edu/Documents/in/Texture?f_ri=226081"},{"id":350162,"name":"SAND","url":"https://www.academia.edu/Documents/in/SAND?f_ri=226081"},{"id":423408,"name":"Grain Size Analysis","url":"https://www.academia.edu/Documents/in/Grain_Size_Analysis?f_ri=226081"},{"id":585335,"name":"Soil health","url":"https://www.academia.edu/Documents/in/Soil_health?f_ri=226081"},{"id":608948,"name":"Tropical","url":"https://www.academia.edu/Documents/in/Tropical?f_ri=226081"},{"id":1222799,"name":"Soil Water","url":"https://www.academia.edu/Documents/in/Soil_Water?f_ri=226081"},{"id":1228946,"name":"Physical Properties","url":"https://www.academia.edu/Documents/in/Physical_Properties?f_ri=226081"},{"id":1675517,"name":"Intersystem Crossing","url":"https://www.academia.edu/Documents/in/Intersystem_Crossing?f_ri=226081"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_4905578" data-work_id="4905578" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" 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type="text/json">{"id":12036,"name":"Pepper","url":"https://www.academia.edu/Documents/in/Pepper?f_ri=226081","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="16137" href="https://www.academia.edu/Documents/in/Food_Chemistry">Food Chemistry</a>, <script data-card-contents-for-ri="16137" type="text/json">{"id":16137,"name":"Food Chemistry","url":"https://www.academia.edu/Documents/in/Food_Chemistry?f_ri=226081","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="28235" href="https://www.academia.edu/Documents/in/Multidisciplinary">Multidisciplinary</a><script data-card-contents-for-ri="28235" type="text/json">{"id":28235,"name":"Multidisciplinary","url":"https://www.academia.edu/Documents/in/Multidisciplinary?f_ri=226081","nofollow":false}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=4905578]'), work: {"id":4905578,"title":"Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits ( Capsicum annuum L","created_at":"2013-10-27T07:41:59.954-07:00","url":"https://www.academia.edu/4905578/Effect_of_thermal_blanching_and_of_high_pressure_treatments_on_sweet_green_and_red_bell_pepper_fruits_Capsicum_annuum_L?f_ri=226081","dom_id":"work_4905578","summary":null,"downloadable_attachments":[{"id":49568507,"asset_id":4905578,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":6405995,"first_name":"Sonia","last_name":"Castro","domain_name":"independent","page_name":"SoniaCastro1","display_name":"Sonia Castro","profile_url":"https://independent.academia.edu/SoniaCastro1?f_ri=226081","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":4107,"name":"High Pressure","url":"https://www.academia.edu/Documents/in/High_Pressure?f_ri=226081","nofollow":false},{"id":12036,"name":"Pepper","url":"https://www.academia.edu/Documents/in/Pepper?f_ri=226081","nofollow":false},{"id":16137,"name":"Food Chemistry","url":"https://www.academia.edu/Documents/in/Food_Chemistry?f_ri=226081","nofollow":false},{"id":28235,"name":"Multidisciplinary","url":"https://www.academia.edu/Documents/in/Multidisciplinary?f_ri=226081","nofollow":false},{"id":55175,"name":"Peroxidase","url":"https://www.academia.edu/Documents/in/Peroxidase?f_ri=226081"},{"id":82981,"name":"vitamin C","url":"https://www.academia.edu/Documents/in/vitamin_C?f_ri=226081"},{"id":114075,"name":"Green","url":"https://www.academia.edu/Documents/in/Green?f_ri=226081"},{"id":226081,"name":"Texture","url":"https://www.academia.edu/Documents/in/Texture?f_ri=226081"},{"id":231661,"name":"Enzyme","url":"https://www.academia.edu/Documents/in/Enzyme?f_ri=226081"},{"id":352757,"name":"Ascorbic Acid","url":"https://www.academia.edu/Documents/in/Ascorbic_Acid?f_ri=226081"},{"id":727778,"name":"Capsicum annuum","url":"https://www.academia.edu/Documents/in/Capsicum_annuum?f_ri=226081"},{"id":1029221,"name":"Freezing","url":"https://www.academia.edu/Documents/in/Freezing?f_ri=226081"},{"id":1029284,"name":"Enzymatic Activity","url":"https://www.academia.edu/Documents/in/Enzymatic_Activity?f_ri=226081"},{"id":2051187,"name":"ROUGE","url":"https://www.academia.edu/Documents/in/ROUGE?f_ri=226081"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_10398858" data-work_id="10398858" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/10398858/Relationship_between_physicochemical_and_cooking_properties_and_effects_of_cooking_on_antinutrients_of_yellow_field_peas_Pisum_sativum_">Relationship between physicochemical and cooking properties, and effects of cooking on antinutrients, of yellow field peas (Pisum sativum)</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">The relationship between the physicochemical and cooking properties of yellow peas was examined in this study. A positive correlation was found between seed weight and water hydration capacity. The Peleg model, which was modified, could... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_10398858" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">The relationship between the physicochemical and cooking properties of yellow peas was examined in this study. A positive correlation was found between seed weight and water hydration capacity. The Peleg model, which was modified, could be used to describe the water absorption characteristics of peas and could be used to predict the rate of water absorption in the initial water absorption period. Cooking time could be measured objectively using the Mattson cooker. Cooking time was found to decrease with an increase in water hydration capacity. Hardness of cooked peas, measured using a texture analyser, was negatively correlated with both seed weight and water hydration capacity. Seed coats had a significant effect on water hydration and cooking quality of peas. Peas with relatively thin seed coats exhibited higher water hydration capacity, shorter cooking times and softer texture after cooking. The effects of soaking and cooking on trypsin inhibitor activity (TIA) and oligosaccharide levels in peas were also studied. Cooking was more effective than soaking in reducing TIA levels and oligosaccharides (raffinose, stachyose and verbascose) in peas. Copyright © 2003 Society of Chemical Industry</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/10398858" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="b013236792814a3c3e808d6f571693de" rel="nofollow" data-download="{"attachment_id":47409673,"asset_id":10398858,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/47409673/download_file?st=MTczMjc3MjE2NCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="25563156" href="https://independent.academia.edu/LindaMalcolmson">Linda Malcolmson</a><script data-card-contents-for-user="25563156" type="text/json">{"id":25563156,"first_name":"Linda","last_name":"Malcolmson","domain_name":"independent","page_name":"LindaMalcolmson","display_name":"Linda Malcolmson","profile_url":"https://independent.academia.edu/LindaMalcolmson?f_ri=226081","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_10398858 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="10398858"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 10398858, container: ".js-paper-rank-work_10398858", }); 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$(".js-view-count[data-work-id=10398858]").text(description); $(".js-view-count-work_10398858").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_10398858").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="10398858"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">4</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="48" href="https://www.academia.edu/Documents/in/Engineering">Engineering</a>, <script data-card-contents-for-ri="48" type="text/json">{"id":48,"name":"Engineering","url":"https://www.academia.edu/Documents/in/Engineering?f_ri=226081","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="14925" href="https://www.academia.edu/Documents/in/Heat_Treatment">Heat Treatment</a>, <script data-card-contents-for-ri="14925" type="text/json">{"id":14925,"name":"Heat Treatment","url":"https://www.academia.edu/Documents/in/Heat_Treatment?f_ri=226081","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="226081" href="https://www.academia.edu/Documents/in/Texture">Texture</a>, <script data-card-contents-for-ri="226081" type="text/json">{"id":226081,"name":"Texture","url":"https://www.academia.edu/Documents/in/Texture?f_ri=226081","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="1426008" href="https://www.academia.edu/Documents/in/PISUM_SATIVUM">PISUM SATIVUM</a><script data-card-contents-for-ri="1426008" type="text/json">{"id":1426008,"name":"PISUM SATIVUM","url":"https://www.academia.edu/Documents/in/PISUM_SATIVUM?f_ri=226081","nofollow":false}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=10398858]'), work: {"id":10398858,"title":"Relationship between physicochemical and cooking properties, and effects of cooking on antinutrients, of yellow field peas (Pisum sativum)","created_at":"2015-01-30T14:18:44.459-08:00","url":"https://www.academia.edu/10398858/Relationship_between_physicochemical_and_cooking_properties_and_effects_of_cooking_on_antinutrients_of_yellow_field_peas_Pisum_sativum_?f_ri=226081","dom_id":"work_10398858","summary":"The relationship between the physicochemical and cooking properties of yellow peas was examined in this study. A positive correlation was found between seed weight and water hydration capacity. The Peleg model, which was modified, could be used to describe the water absorption characteristics of peas and could be used to predict the rate of water absorption in the initial water absorption period. Cooking time could be measured objectively using the Mattson cooker. Cooking time was found to decrease with an increase in water hydration capacity. Hardness of cooked peas, measured using a texture analyser, was negatively correlated with both seed weight and water hydration capacity. Seed coats had a significant effect on water hydration and cooking quality of peas. Peas with relatively thin seed coats exhibited higher water hydration capacity, shorter cooking times and softer texture after cooking. The effects of soaking and cooking on trypsin inhibitor activity (TIA) and oligosaccharide levels in peas were also studied. Cooking was more effective than soaking in reducing TIA levels and oligosaccharides (raffinose, stachyose and verbascose) in peas. Copyright © 2003 Society of Chemical Industry","downloadable_attachments":[{"id":47409673,"asset_id":10398858,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":25563156,"first_name":"Linda","last_name":"Malcolmson","domain_name":"independent","page_name":"LindaMalcolmson","display_name":"Linda Malcolmson","profile_url":"https://independent.academia.edu/LindaMalcolmson?f_ri=226081","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":48,"name":"Engineering","url":"https://www.academia.edu/Documents/in/Engineering?f_ri=226081","nofollow":false},{"id":14925,"name":"Heat Treatment","url":"https://www.academia.edu/Documents/in/Heat_Treatment?f_ri=226081","nofollow":false},{"id":226081,"name":"Texture","url":"https://www.academia.edu/Documents/in/Texture?f_ri=226081","nofollow":false},{"id":1426008,"name":"PISUM SATIVUM","url":"https://www.academia.edu/Documents/in/PISUM_SATIVUM?f_ri=226081","nofollow":false}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_24262404" data-work_id="24262404" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/24262404/Carbon_dioxide_reaction_processes_in_a_model_brine_aquifer_at_200_C_and_200_bars_implications_for_geologic_sequestration_of_carbon">Carbon dioxide reaction processes in a model brine aquifer at 200 °C and 200 bars: implications for geologic sequestration of carbon</a></div></div><div class="u-pb4x u-mt3x"></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/24262404" data-share-source="work_strip" 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itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="46761872" href="https://lanl.academia.edu/DJanecky">David R Janecky</a><script data-card-contents-for-user="46761872" type="text/json">{"id":46761872,"first_name":"David","last_name":"Janecky","domain_name":"lanl","page_name":"DJanecky","display_name":"David R Janecky","profile_url":"https://lanl.academia.edu/DJanecky?f_ri=226081","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_24262404 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="24262404"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 24262404, container: ".js-paper-rank-work_24262404", }); });</script></li><li class="js-percentile-work_24262404 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 24262404; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_24262404"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_24262404 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="24262404"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 24262404; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=24262404]").text(description); $(".js-view-count-work_24262404").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_24262404").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="24262404"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">19</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="407" href="https://www.academia.edu/Documents/in/Geochemistry">Geochemistry</a>, <script data-card-contents-for-ri="407" type="text/json">{"id":407,"name":"Geochemistry","url":"https://www.academia.edu/Documents/in/Geochemistry?f_ri=226081","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="4423" href="https://www.academia.edu/Documents/in/Monitoring_And_Evaluation">Monitoring And Evaluation</a>, <script data-card-contents-for-ri="4423" type="text/json">{"id":4423,"name":"Monitoring And Evaluation","url":"https://www.academia.edu/Documents/in/Monitoring_And_Evaluation?f_ri=226081","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="4594" href="https://www.academia.edu/Documents/in/Carbon_Dioxide">Carbon Dioxide</a>, <script data-card-contents-for-ri="4594" type="text/json">{"id":4594,"name":"Carbon Dioxide","url":"https://www.academia.edu/Documents/in/Carbon_Dioxide?f_ri=226081","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="5303" href="https://www.academia.edu/Documents/in/Carbon">Carbon</a><script data-card-contents-for-ri="5303" type="text/json">{"id":5303,"name":"Carbon","url":"https://www.academia.edu/Documents/in/Carbon?f_ri=226081","nofollow":false}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=24262404]'), work: {"id":24262404,"title":"Carbon dioxide reaction processes in a model brine aquifer at 200 °C and 200 bars: implications for geologic sequestration of carbon","created_at":"2016-04-10T11:22:41.009-07:00","url":"https://www.academia.edu/24262404/Carbon_dioxide_reaction_processes_in_a_model_brine_aquifer_at_200_C_and_200_bars_implications_for_geologic_sequestration_of_carbon?f_ri=226081","dom_id":"work_24262404","summary":null,"downloadable_attachments":[{"id":44598877,"asset_id":24262404,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":46761872,"first_name":"David","last_name":"Janecky","domain_name":"lanl","page_name":"DJanecky","display_name":"David R Janecky","profile_url":"https://lanl.academia.edu/DJanecky?f_ri=226081","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":407,"name":"Geochemistry","url":"https://www.academia.edu/Documents/in/Geochemistry?f_ri=226081","nofollow":false},{"id":4423,"name":"Monitoring And Evaluation","url":"https://www.academia.edu/Documents/in/Monitoring_And_Evaluation?f_ri=226081","nofollow":false},{"id":4594,"name":"Carbon Dioxide","url":"https://www.academia.edu/Documents/in/Carbon_Dioxide?f_ri=226081","nofollow":false},{"id":5303,"name":"Carbon","url":"https://www.academia.edu/Documents/in/Carbon?f_ri=226081","nofollow":false},{"id":26376,"name":"Sedimentary Basins","url":"https://www.academia.edu/Documents/in/Sedimentary_Basins?f_ri=226081"},{"id":32712,"name":"Applied Geochemistry","url":"https://www.academia.edu/Documents/in/Applied_Geochemistry?f_ri=226081"},{"id":65140,"name":"Models","url":"https://www.academia.edu/Documents/in/Models?f_ri=226081"},{"id":84278,"name":"Ph","url":"https://www.academia.edu/Documents/in/Ph?f_ri=226081"},{"id":165000,"name":"Desiccation","url":"https://www.academia.edu/Documents/in/Desiccation?f_ri=226081"},{"id":178355,"name":"Dissolution","url":"https://www.academia.edu/Documents/in/Dissolution?f_ri=226081"},{"id":209324,"name":"Aquifers","url":"https://www.academia.edu/Documents/in/Aquifers?f_ri=226081"},{"id":226081,"name":"Texture","url":"https://www.academia.edu/Documents/in/Texture?f_ri=226081"},{"id":234860,"name":"Steady state","url":"https://www.academia.edu/Documents/in/Steady_state?f_ri=226081"},{"id":277231,"name":"Mineralization","url":"https://www.academia.edu/Documents/in/Mineralization?f_ri=226081"},{"id":291658,"name":"Precipitation","url":"https://www.academia.edu/Documents/in/Precipitation?f_ri=226081"},{"id":341079,"name":"Storage","url":"https://www.academia.edu/Documents/in/Storage?f_ri=226081"},{"id":429798,"name":"Equilibrium","url":"https://www.academia.edu/Documents/in/Equilibrium?f_ri=226081"},{"id":1957240,"name":"ENVIRONMENTAL SCIENCE AND MANAGEMENT","url":"https://www.academia.edu/Documents/in/ENVIRONMENTAL_SCIENCE_AND_MANAGEMENT?f_ri=226081"},{"id":2037336,"name":"Phase Equilibrium","url":"https://www.academia.edu/Documents/in/Phase_Equilibrium?f_ri=226081"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_16661418" data-work_id="16661418" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/16661418/System_for_Disease_detection_by_analyzing_finger_nails_Color_and_Texture">System for Disease detection by analyzing finger nails Color and Texture</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">paper is about the concept how the finger nails color and texture are the indicator of health. The diseases in human body can be observed by analyzing nail color and texture, as disease can cause change in color of nail like yellow,... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_16661418" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">paper is about the concept how the finger nails color and texture are the indicator of health. The  diseases in human body can be observed by analyzing nail color and texture, as disease can cause change in color of nail like yellow, green, black, blue and red. Similarly texture of nails also affected by disease. In the proposed system or model the color and texture of nail is scrutinized and detection is performed by comparing the color and texture with the pre-defined value for healthy nail. The methodology involves taking image of back side of palm region then segmenting the nail area from rest of the image, this concept is called Image segmentation that separates particular object from rest of the image, thereafter the detection is performed on the segmented area to detect whether the body is healthy or not.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/16661418" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="0c6aede6291a34ddb565fbc451ca9e32" rel="nofollow" data-download="{"attachment_id":39105646,"asset_id":16661418,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/39105646/download_file?st=MTczMjc3MjE2NCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="16152923" href="https://ijaers.academia.edu/IJAERSJournal">IJAERS Journal</a><script data-card-contents-for-user="16152923" type="text/json">{"id":16152923,"first_name":"IJAERS","last_name":"Journal","domain_name":"ijaers","page_name":"IJAERSJournal","display_name":"IJAERS Journal","profile_url":"https://ijaers.academia.edu/IJAERSJournal?f_ri=226081","photo":"https://0.academia-photos.com/16152923/4389783/10838332/s65_ijaers.journal.jpg"}</script></span></span></li><li class="js-paper-rank-work_16661418 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="16661418"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 16661418, container: ".js-paper-rank-work_16661418", }); });</script></li><li class="js-percentile-work_16661418 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 16661418; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_16661418"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_16661418 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="16661418"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 16661418; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=16661418]").text(description); $(".js-view-count-work_16661418").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_16661418").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="16661418"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i></div><span class="InlineList-item-text u-textTruncate u-pl6x"><a class="InlineList-item-text" data-has-card-for-ri="226081" href="https://www.academia.edu/Documents/in/Texture">Texture</a><script data-card-contents-for-ri="226081" type="text/json">{"id":226081,"name":"Texture","url":"https://www.academia.edu/Documents/in/Texture?f_ri=226081","nofollow":false}</script></span></li><script>(function(){ if (false) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=16661418]'), work: {"id":16661418,"title":"System for Disease detection by analyzing finger nails Color and Texture","created_at":"2015-10-11T09:07:38.088-07:00","url":"https://www.academia.edu/16661418/System_for_Disease_detection_by_analyzing_finger_nails_Color_and_Texture?f_ri=226081","dom_id":"work_16661418","summary":"paper is about the concept how the finger nails color and texture are the indicator of health. The diseases in human body can be observed by analyzing nail color and texture, as disease can cause change in color of nail like yellow, green, black, blue and red. Similarly texture of nails also affected by disease. In the proposed system or model the color and texture of nail is scrutinized and detection is performed by comparing the color and texture with the pre-defined value for healthy nail. The methodology involves taking image of back side of palm region then segmenting the nail area from rest of the image, this concept is called Image segmentation that separates particular object from rest of the image, thereafter the detection is performed on the segmented area to detect whether the body is healthy or not. 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