Nisin as a Food Preservative: Part 1: Physicochemical Properties,Antimicrobial Activity,and Main Uses

Nisin is a natural preservative for many food products. This bacteriocin is mainly used in dairy and meat products. Nisin inhibits pathogenic food borne bacteria such as Listeria monocytogenes and many other Gram-positive food spoilage microorganisms. Nisin can be used alone or in combination with other preservatives or also with several physical treatments. This paper reviews physicochemical and biological properties of nisin, the main factors affecting its antimicrobial effectiveness, and its food applications as an additive directly incorporated into food matrices.     

Limitations of Preferential Enrichment: A Case Study on Tryptophan Ethyl Ester Hydrochloride

Since eutomer and distomer show different biological effects, access to pure enantiomers is essential. Preferential enrichment is a relatively new process of chiral resolution developed in the 90s. Extension of its scope was attempted with tryptophan ethyl ester hydrochloride. This salt meets one of the most important requirements for preferential enrichment, namely, a larger solubility for the pure enantiomers with reference to the racemic compound. But, due to the absence of a solid solution, this salt cannot perform preferential enrichment. This impossibility was endorsed by semi‐empirical molecular modeling.     

Development of a questionnaire to assay recalled liking for salt,sweet and fat

Liking for a sweet, salty or fatty diet may induce overconsumption of simple carbohydrates, sodium or lipids. Measuring overall liking of the corresponding sensory sensations contributes to understanding the determinants of dietary behaviours. However, no standardized validated questionnaire assaying these sensations is currently available. In the present study, we developed a web-based questionnaire, “PrefQuest”, which measures recalled liking for the following four sensations: salt, fat and salt, sweet, fat and sweet. PrefQuest included four types of items: (1) liking for sweet, fatty-sweet and fatty-salty foods, (2) preferences in the level of seasoning by adding salt, sweeteners, or fat, (3) preferences for types of dishes in a restaurant menu and (4) overall questions about sweet-, salt- and fat-related behaviours. A development study (n = 198) demonstrated that PrefQuest was feasible, well-perceived, only lasted about 20 min and that items were repeatable (overall mean intra-class correlation coefficient: 0.77, SD 0.08). Construct validity was then evaluated on a larger population sample (n = 47 803). The underlying structure within each of the four sensations was determined by exploratory factor analysis and then internally validated by confirmatory factor analysis. After a selection of the most relevant items, the salt, fat-and-salt, sweet, and fat-and-sweet scales exhibited a theoretically meaningful factor structure, unidimensional for the salt scale and with interrelated sub-dimensions for the sweet, fat-and-salt, and fat-and-sweet scales. Based on the fat-and-sweet and fat-and-salt scales, a fat model was also unveiled. For each factor, internal consistency as well as convergent and divergent validities were demonstrated. Overall, PrefQuest is an internally valid and original tool that can be used to assay recalled liking for sweet, salt, and fat considered altogether or separately as fat and salt or fat and sweet, and can be applied to large population surveys.     

A comparative study of rate monotonic schedulability tests

With the increased penetration of real-time systems into our surroundings, the selection of an efficient schedulability test under fixed priority system from a plethora of existing results, has become a matter of primary interest to real-time system designers. The need for a faster schedulability tests becomes more prominent when it applies to online systems, where processor time is a sacred resource and it is of central importance to assign processor to execute tasks instead of determining system schedulability. Under fixed priority nonpreemptive real-time systems, current schedulability tests (in exact form) can be divided into: response time based tests, and scheduling points tests. To the best of our knowledge, no comparative study of these test to date has ever been presented. The aim of this work is to assist the system designers in the process of selecting a suitable technique from the existing literature after knowing the pros and cons associated with these tests. We highlight the mechanism behind the feasibility tests, theoretically and experimentally. Our experimental results show that response time based tests are faster than scheduling points tests, which make the response time based tests an excellent choice for online systems.     

Evaluation of interconnected production sites taking into account multidimensional uncertainties

The production sites of international companies are becoming increasingly interconnected. Due to the uncertainty of multiple factors, determining a location is a strategic choice entailing high financial risk. For this reason, a method for site evaluation was developed allowing multidimensional, i.e., both quantitative and qualitative, uncertainties to be taken into account. The uncertainties are modeled with both probability and fuzzy-set theory and integrated into a modular-structured monetary calculation model. For the analysis and interpretation of evaluation results, methods have been developed which allow risk assessment. The developed method provides a way to handle existing location risks and can thus ensure the success of manufacturing companies in the long term.     

Oxidation Behavior of the CrMnFeCoNi High-Entropy Alloy

Oxidation of the Cr₂₀Mn₂₀Fe₂₀Co₂₀Ni₂₀ (at%) high-entropy alloy (HEA) was investigated at 500–900 °C in laboratory air. At 600 °C the oxide was mainly Mn₂O₃ with a thin inner Cr₂O₃ layer; at 700 and 800 °C it was mainly Mn₂O₃ with some Cr enrichment; at 900 °C it was Mn₃O₄. The oxidation rate was initially linear but became parabolic at longer times with an activation energy of 130 kJ/mol, comparable to that of Mn diffusion in Mn oxides but much lower than that for sluggish diffusion of Mn in the HEA. The diffusion of Mn through the oxide is considered to be the rate-limiting process.