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The photochemical transformation of Maillard reaction products (MRPs) under simulated sunlight into mostly unexplored photoproducts is reported herein. Non‐enzymatic glycation of amino acids leads to a heterogeneous class of intermediates with extreme chemical diversity, which is of particular relevance in processed and stored food products as well as in diabetic and age‐related protein damage. Here,...
Sterilised food products undergo chemical changes during processing that ultimately determine the product quality. To provide detailed information on the chemistry of each stage of a pet-food sterilisation process, a laboratory-scale system was developed, which allowed sampling under the high temperatures and pressures associated with sterilisation. Products from the laboratory-scale system were representative...
Continuous Phase Frequency Shift Keying (CPFSK) is known to have the capability for excellent bandwidth and power efficiency for use in nonlinear channels. This paper investigates practical problems in implementing CPFSK modems, such as hardware complexity as a function of number of states in the phase trellis, and proposes a generic modem architecture that is suitable for applications using a variety...
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