The intrinsic stochasticity of the memristor can be used to generate true random numbers, essential for non-decryptable hardware-based security devices. Here, we propose a novel and advanced method to generate true random numbers utilizing the stochastic oscillation behavior of a NbOx mott memristor, exhibiting self-clocking, fast and variation tolerant characteristics. The random number generation rate of the device can be at least 40 kb s−1, which is the fastest record compared with previous volatile memristor-based TRNG devices. Also, its dimensionless operating principle provides high tolerance against both ambient temperature variation and device-to-device variation, enabling robust security hardware applicable in harsh environments.

The influence of ripened pumpkin powder on the characteristics and qualities of noodles was investigated. Varying amounts of pumpkin powder levels (0, 2.5, 5.0, and 10%) were added in making instant fried noodles. These four samples were then evaluated for β‐carotene content, physical dough properties, color, cooking properties, and sensory characteristics. Adding more pumpkin powder increased the level of β‐carotene in the noodles. Amylograph maximum viscosity and temperature and farinograph water absorption and stability decreased as the amount of pumpkin powder increased. Noodles made with more pumpkin powder had a more yellow color than those with less pumpkin powder. Cooked weight and volume were increased by 37 and 59%, respectively, when 5.0% pumpkin powder was added to the flour sample. Gumminess was lowest in the noodles with 5.0% pumpkin powder, while chewiness and hardness were lowest in the noodles with 10.0% pumpkin. Noodles with 5.0% pumpkin powder were the most favorable in appearance, taste, texture, and acceptability among the four samples.

The purpose of this study was to investigate how wheat cultivar, growth location, type of mill, LMW sugar composition of wheat flours, mixing time, and type of mixer affected yeast fermentation. Also studied was the effect of yeast fermentation and LMW sugar composition on hearth bread quality. To achieve this, 36 different flours were produced from two different mills using six different wheat cultivars grown at three locations. Yeast fermentation in doughs, measured as gas production, was determined using realtime pressure measurements and GasSmart software. A short mixograph mixing or spatula mixing was not efficient enough to rehydrate instant dry yeast. Compressed yeast and a short mixing time were enough to reach maximum fermentation rate. Maximum pressure after 210 min of fermentation was higher for instant dry yeast than for compressed yeast. Wheat cultivar and growth location had a significant effect on LMW sugar composition. Wheat cultivar, growth location, and type of mill used significantly affected pressure curve parameters. Oligosaccharides and damaged starch were positively correlated, and ash content and flour yield were negatively correlated with pressure curve parameters. Hearth bread characteristic crumb structure was positively correlated with all pressure curve characteristics except fast fermentation rate. Increased levels of mono‐ and disaccharides in wheat flour gave hearth breads with a more round shape.

Chicken breast dipped with citric acid (CA) was treated by sous vide processing and stored in a refrigerated state for 0, 3, 6, 9, and 14 d. A non-dipped control group (CON) and three groups dipped in different concentrations of citric acid concentration were analyzed (0.5%, 0.5CIT; 2.0%, 2CIT and 5.0%, 5CIT; w/v). Cooking yield and moisture content increased due to the citric acid. While the redness of the juice and meat in all groups showed significant increase during storage, the redness of the citric acid groups was reduced compared to the control group (p<0.05). The percentage of myoglobin denaturation (PMD) of the CA groups was also increased according to the level of CA during storage. Total aerobic counts, Enterobacteriaceae counts, volatile basic nitrogen and thiobarbituric acid reactive substances (TBARS) were generally lower in the citric acid-treated samples than in untreated ones, indicating extended shelf life of the cooked chicken breast dipped in citric acid solution. The shear force of the 2CIT and 5CIT groups was significantly lower (p<0.05). The findings indicated positive effects in the physicochemical properties and storage ability of sous vide chicken breast at 2% and 5% citric acid concentrations.

Stickiness of cooked noodles, generally defined as a maximum force in tension after compression, depends on the compression force, contact area, and physical properties of the noodles. In the conventional method of measuring stickiness, only compression force was set as a standard, neglecting the other probable influencing factors. A modified method was developed for measuring contact area between noodles and a probe, in addition to the compression force. Four specimens with varying starch contents (0, 30, 60, and 90%) were tested to evaluate the new method for measuring cooked noodle stickiness. Contact area calculated from the displacement of probe at the compression condition was not consistent among the noodle samples. A corrected stickiness and a corrected compression force were defined as a simple stickiness directly measured for the contact area and the compression force measured for the contact area, respectively. This method proved to be a more effective means in differentiating the stickiness among noodle samples (than using just compression force factors). The order in the corrected stickiness magnitudes among the noodles was consistent regardlessof specimen amount used in the measurements, whereas that of the simple stickiness was inconsistent when different size samples were used. The corrected compression force estimated from a fixed simple compression force, which is a true compression stress, varied among the noodles. Accordingly, the corrected compression force was a more accurate criteria for stickiness measurements than was the simple compression force, which subjects the specimens to only differences in compression for stickiness comparison. The corrected stickiness results showed greater relationship to sensory stickiness and starch content than the simple stickiness measurement.