In this paper we present an ambiguity preserving translation approach which transfers ambiguous LFG f-structure representations. It is based on packed f-structure representations which are the result of potentially ambiguous utterances. If the ambiguities between source and target language can be preserved, no unpacking during transfer is necessary and the generator may produce utterances which maximally cover the underlying ambiguities.
This paper explores techniques for reducing the effectiveness of standard authorship attribution techniques so that an author A can preserve anonymity for a particular document D. We discuss feature selection and adjustment and show how this information can be fed back to the author to create a new document D’ for which the calculated attribution moves away from A. Since it can be labor intensive to adjust the document in this fashion, we attempt to quantify the amount of effort required to produce the anonymized document and introduce two levels of anonymization: shallow and deep. ...
Based on GCOSM, the objective of the paper is to propose an approach to investigating optimal pavement preservation strategies (OPPSs) for road networks in a systematic manner. In the following sections, the methodological procedure for investigating OPPSs of road networks is first presented, which is followed by a case study demonstrating the applicability of the proposed procedure. The HDM-4 system is employed as an OES in the study for Vietnamese national road network.
Overall objective: Road asset networks throughout the world are extensively deteriorated due to increasing demands while allocated resources to develop and preserve them are reduced in developed countries and constrained in developing countries; Option evaluation (OE) systems1) have been widely used to support decision making for management of investmen.
Computer Security: Chapter 10 - P2D2 - A Mechanism for Privacy-Preserving Data Dissemination Introduction (Interactions and Trust, Building Trust, Recognition of Need for Privacy Guarantees,...), Problem and Challenges, Proposed Approach, Prototype Implementation.
Trust-based Privacy Preservation for Peer-to-peer Data Sharing provides about Problem statement, Proposed solution, Related work, Privacy measurement, Mitigating collusion, Trust based privacy preservation scheme, Trustworthiness of peers.
Privacy-Preserving Cross-Domain Data Dissemination and Adaptability in Trusted and Untrusted Cloud introduction about Problem Statement, Distributed Service Monitoring Approach, Distributed Service Monitoring, Agile Defense and Adaptability.
This volume informs the reader about food preservation processes and techniques,
product quality and shelf life, and the logistical packaging, packaging materials,
machinery and processes, necessary for a wide range of packaging presentations.
It is essential that those involved in food packaging innovation have a thorough
technical understanding of the requirements of a product for protection
and preservation, together with a broad appreciation of the multi-dimensional
role of packaging.
Engineering and Food for the third millenniumthat is compliant with the requirements
of globalization and new technologies, is one of the most significant additions to the
Food Preservation Technology Series. This bookis the result of a tremendous effort by
the authors, the publisher and editors to put together, as never before, a comprehensive
overview on what is current in food engineering.
At its simplest, biotechnology is technology based on biology. From
that perspective, the use of biological processes is hardly noteworthy.
We began growing crops and raising animals 10,000 years ago to
provide a stable supply of food and clothing. We have used the biological
processes of microorganisms for 6,000 years to make useful food
products, such as bread and cheese, and to preserve dairy products.
Crops? Cheese? That doesn’t sound very exciting. So why does
biotechnology receive so much attention?...
Preservation of fruit and vegetables
This publication is sponsored by: KERKINACTIE. KERKINACTIE attaches high priority to rural development in its work, and supports organisations active in this field.
This Agrodok is intended as a practical manual that reviews the simple techniques used to preserve fish and meat. The booklet gives guidelines for several preservation techniques. The methods described and the results achieved can, of course, differ locally.
Fruits and vegetables should be prepared for preservation as soon as possible after harvesting, in any case within 4 to 48 hours. The likelihood of spoilage increases rapidly as time passes. This chapter discusses preparation methods used for the various preservation methods discussed in Chapters 4 to 7
7 Jam and juice making, syrups, jellies and candied fruit
There are several possible methods of preserving fruit. Canning, sterilizing and drying have already been dealt with in the preceding chapters. This chapter discusses the possibilities of making juice, jams, jellies and candied fruit. This can be done with all kinds of fruit. A mixture of two or more kinds of fruit often gives a better
Drying is one of the oldest preservation methods. The moisture level of agricultural products is decreased to 10-15% so that the microorganisms present cannot thrive and the enzymes become inactive. Further dehydration is usually not desired, because the products then often become brittle.
Raw fish and meat can also be preserved by smoking. The preserving effect of the smoke is a result of drying (withdrawal of moisture) of the product during the smoking. The smoke particles, absorbed by the flesh, also have a preserving effect which, however, is less than the drying effect.
7 Fermenting fish
Fish is an important source of protein in the daily diet. However, fish also has the disadvantage that it spoils quickly. If fish is not boiled, salted, dried, smoked or preserved in some other way, it will quickly spoil.
Curriculum English for Nutrition and Food Siences: Part 1 structure consists of 10 lessons. Part 1 of the curriculum content presented 5 first lesson, lesson 1 presents the Food and Nutrition, unit 2 - Essential Nutrients, unit 3 - Food Groups, unit 4 - Food Preservation, unit 5 - Cooking. Invite you to refer to capture the details of the curriculum.