WSNs中规避攻击者的源位置隐私保护路由协议

为了保证无线传感器网络（Wireless Sensor Networks，WSNs）中的源节点位置隐私安全，同时实现安全性能和网络能耗的均衡，提出了WSNs中规避攻击者的源节点位置隐私路由协议，该协议假设节点具有检测攻击者的能力，通过发出危险警告消息使路由路径上的节点采取路由改变策略，使攻击者无法回溯到源节点，延长了源节点保持位置隐私的安全时间。理论分析和仿真实验表明，该协议在消耗较少的通信开销的情况下保证了源节点位置的高度隐私。     

Recent trends for the employment of jumbo squid (Dosidicus gigas) by-products as a source of bioactive compounds with nutritional,functional and preservative applications: a review

Only 50%–60% of total seafood catch is used for human consumption, seafood processing being considered as one of the main sources of by-products. Among marine species, jumbo squid (JS; Dosidicus gigas) represents the most important squid fishery, showing an increasing economic interest in many countries. As for any other marine species, the regular cleaning, dressing and processing produce high quantities of by-products (skin, head, fins, viscera, tentacles, unclaimed mantle, etc.) that are rich in many nutrients (proteins, lipids, minerals, vitamins, enzymes, biopolymers, etc.). This review compiles information about extraction and employment of JS by-products with the aim of enhancing their economic value and reduce environmental drawbacks. A special emphasis is given to the relevance in developing methods susceptible to transform by-products into useful and profitable products susceptible to be applied in several industries such as food, medicine, agrochemical or pharmaceutical. Future possible trends for widening this profitable use are mentioned.     

Novel approaches to purifying bacteriocin: A review

ABSTRACT

Bacteriocin is a proteinaceous biomolecule produced by bacteria (both Gram-positive and Gram-negative) that exhibits antimicrobial activity against closely related species, and food-borne pathogens. It has recently gained importance and attracted the attention of several researchers looking to produce it from various substrates and bacterial strains. This ushers in a new era of food preservation where the use of bacteriocin in food products will be an alternative to chemical preservatives, and heat treatment which are understood to cause unwanted side effects, and reduce sensory and nutritional quality. However, this new market depends on the success of novel downstream separation schemes from various types of crude feedstocks which are both effective and economic. This review focuses on the downstream separation of bacteriocin from various sources using both conventional and novel techniques. Finally, recommendations for future interesting areas of research that need to be pursued are highlighted.     

Extended preservation of raw beef and pork meat by hyperbaric storage at room temperature

Hyperbaric storage (HS) was evaluated as a new food preservation methodology at room temperature (RT) for beef and pork meat, both minced and in pieces, and compared to refrigeration (RF) storage. The meat samples were stored at 50, 75 and 100 MPa and variable RT up to 60 days. HS at 75 and 100 MPa could not only inhibit microbial growth but also inactivate microorganisms. Regarding physicochemical analyses, an overall equal to better pH maintenance in HS samples was achieved, and similar colour differences between HS and RF were observed. Generally, similarities in moisture content and drip loss between HS (mostly 75 and 100 MPa) and RF were detected (tendency for lower values in the former and higher values in the latter for the higher pressure level). Protein solubility revealed a decrease of sarcoplasmic protein values during storage with a pressure level dependency in some samples.     

Evaluation of antibacterial protein with antioxidant activity from Rahnella aquatilis L103 and its effect on beef during refrigerated storage

A strain, Rahnella aquatilis L103, which was isolated from the soil around the roots of mushrooms, produced antibacterial protein though fermentation. This protein has broad antibacterial spectrum towards gram-positive and gram-negative bacteria. The protein has a significant antioxidant capacity on scavenging ABTS^+· (82.5%, 120 μg mL⁻¹), DPPH^· (64.1%, 600 μg mL⁻¹) and OH^· (60.1%, 750 μg mL⁻¹) as well. The protein was considered to be safe within concentration of 150 μg mL⁻¹ as shown by MTT results and was applied to beef refrigerated preservation. The treatment group presented lower total viable counts (TVC), total volatile basic nitrogen (TVB-N), 2-thiobarbituric acid (TBA), meanwhile, higher sensory score and longer shelf life (2 days) compared with the control group (P < 0.05). The results indicated that the protein under safe concentration was beneficial to beef preservation.     

增强现实中基于位置安全性的LBS位置隐私保护方法

为了解决基于位置的服务(LBS)和增强现实(AR)技术快速发展带来的用户位置隐私泄露的隐患,分析了现有的位置隐私保护方法的优缺点,提出基于位置安全性的位置隐私保护方法。将区域安全度和伪装区域引入该方法中,将提示某区域是否需要保护这一度量标准定义为区域安全度,非安全区域(即需要给予保护的区域)的区域安全度设置为1,安全区域(即不需要保护的区域)设置为0,通过扩大区域安全度和识别等级来计算位置安全度。实验结果表明,该方法与未引入位置安全性的方法相比降低了平均定位误差,提高了平均安全性,从而有效地保护了用户的位置隐私,提高了LBS的服务质量。     

Attitude-behaviour dissonance regarding the importance of food preservation for customers

The aim of the study was to identify the importance of individual food product attributes (the use of preservatives, processing method, shelf-life period and nutritional value) as well as their relation to the purchase behaviour. To achieve this, consumer preferences were decomposed in conditions of full access to information, and data was compared with actual consumer behaviour related to making purchasing decisions in front of the store shelf. Based on data from 338 respondents, conjoint analysis and repeated ANOVA measurements were carried out, allowing to eliminate individual behavioural patterns. The results showed a dissonance between the consumers attitudes towards the attributes and their shopping behaviour. The processing method was the most important declared attribute for consumers, meanwhile this information was the least searched for during purchase. At the same time, shelf-life period marked as the least important was the main information searched for by consumers when shopping. The results also show a clear dislike towards the use of microwaves as a preservation method, while traditional thermal preservation was marked as the most positive for consumers. In addition, consumers were classified into 3 heterogeneous groups, identifying differences in the preferences of food attributes. The obtained results have practical value relating not only to the preferences of individual attributes, but also to their various variants. The results can be a guide for companies to properly label food products. The indicated dissonance illustrates the educational gap and related insufficient motivation to get to know the product before buying it. This is extremely important in connection with technological development and new food processing methods.     

藏族风情自驾旅游区概念规划——以四川松潘县林坡村为例

四川省甘(孜)—阿(坝)民族地区自然环境优美,民族文化浓郁,旅游资源丰富,近年来吸引了大批自驾游客。甘(孜)—阿(坝)地区松潘县川主寺镇林坡村基于生态和少数民族特色村寨保护的理念,围绕区域"硬资源"(自然景观)和"软资源"(民族特色风情)来构建旅游发展格局,形成了民族特色鲜明、生态可持续发展的体验式自驾旅游区。     

Active coating for storage of Mozzarella cheese packaged under thermal abuse

A novel antimicrobial packaging system, as active coating on a commercial Poly(ethylene terephthalate) (PET) film, was formulated and tested in vitro against the spoilage bacteria of Mozzarella cheese. It is based on layered double hydroxide (LDHs) intercalated with salicylate and carbonate anions dispersed in a solvent-based heat seal. The population of spoilage microorganisms (total coliforms, Pseudomonas, fungi), along with the functional microbiota of Mozzarella cheese (lactic acid bacteria) was characterized. Microbial shelf life was evaluated at 18 °C, to simulate thermal abuse. Experimental results show an increase in the microbial shelf life of the packaged Mozzarella cheese of about 20 days, confirming that the investigated active coating may exert an inhibitory effect on the microorganisms responsible for spoilage phenomena, without affecting the functional microbiota of the product.     

Low complexity quantum private queries protocol

Private information retrieval(PIR) is an important privacy protection issue of secure multi-party computation, but the PIR protocols based on classical cryptography are vulnerable because of new technologies,such as quantum computing and cloud computing. The quantum private queries(QPQ) protocols available, however, has a high complexity and is inefficient in the face of large database. This paper, based on the QKD technology which is mature now, proposes a novel QPQ protocol utilizing the key dilution and auxiliary parameter. Only N quits are required to be sent in the quantum channel to generate the raw key, then the straight k bits in the raw key are added bitwise to dilute the raw key, and a final key is consequently obtained to encrypt the database. By flexible adjusting of auxiliary parameters θ and k, privacy is secured and the query success ratio is improved. Feasibility and performance analyses indicate that the protocol has a high success ratio in first-trial query and is easy to implement, and that the communication complexity of O(N) is achieved.