Strong convergence theorems for monotone mappings and relatively weak nonexpansive mappings

In this paper, we prove strong convergence theorems to a zero of monotone mapping and a fixed point of relatively weak nonexpansive mapping. Moreover, strong convergence theorems to a point which is a fixed point of relatively weak nonexpansive mapping and a solution of a certain variational problem are proved under appropriate conditions.     

Strong convergence of an iterative method for pseudo-contractive and monotone mappings

In this paper, we introduce an iterative process which converges strongly to a common element of fixed points of pseudo-contractive mapping and solutions of variational inequality problem for monotone mapping. As a consequence, we provide an iteration scheme which converges strongly to a common element of set of fixed points of finite family continuous pseudo-contractive mappings and solutions set of finite family of variational inequality problems for continuous monotone mappings. Our theorems extend and unify most of the results that have been proved for this class of nonlinear mappings.     

Effect of Ziziphus and Cordia Gums on Dough Properties and Baking Performance of Cookies

The influence of 2% and 5% Cordia (CG) and Ziziphus (ZG) gums on dough characteristics and cookie quality was investigated. Micro-DoughLab, a texture analyzer (TA), a rapid viscoanalyzer (RVA), and solvent retention capacity were used to examine the effect of CG and ZG gums on dough physicochemical parameters (SRC) and cookie quality. The diameter, thickness, spread, and sensory evaluation of cookies were evaluated. With the addition of CG and ZG, dough softness, mixing time, and mixing tolerance index (MTI) increased, whereas stability and water absorption decreased. TA data showed that adding gums resulted in softer and less sticky doughs than the control, whereas RVA data showed that adding CG resulted in a significant increase in peak viscosity, but no change in flour gel setback. In comparison to the control and CG samples, the ZG samples exhibited the most dough extensibility. The thickness and diameter of the cookies increased but the spread decreased, due to the added gums. The gum-containing cookies had a lower overall acceptability by panelists than the control, although only by a small margin. Gum-containing cookies, on the other hand, can deliver up to 5% soluble fiber.     

Dual-band detection based on metamaterial sensor at terahertz frequency

Optical Review - This work reported a novel terahertz sensor based on metamaterial absorber. The proposed structure is composed of rectangular metallic resonator made of gold placed above on...