On graph reasoning

In this paper, we study the (positive) graph relational calculus. The basis for this calculus was introduced by Curtis and Lowe in 1996 and some variants, motivated by their applications to semantics of programs and foundations of mathematics, appear scattered in the literature. No proper treatment of these ideas as a logical system seems to have been presented. Here, we give a formal presentation of the system, with precise formulation of syntax, semantics, and derivation rules. We show that the set of rules is sound and complete for the valid inclusions, and prove a finite model result as well as decidability. We also prove that the graph relational language has the same expressive power as a first-order positive fragment (both languages define the same binary relations), so our calculus may be regarded as a notational variant of the positive existential first-order logic of binary relations. The graph calculus, however, has a playful aspect, with rules easy to grasp and use. This opens a wide range of applications which we illustrate by applying our calculus to the positive relational calculus (whose set of valid inclusions is not finitely axiomatizable), obtaining an algorithm for deciding the valid inclusions and equalities of the latter.     

Odor active compounds content in spices and their microencapsulated powders measured by SPME

Within this study, main odorants of marjoram and thyme (linalool and thymol) were determined in spices and microencapsulated powders using solid-phase microextraction (SPME). Analyses were conducted on selected batches of spices before and after decontamination and on microencapsulated powders prepared for technological purposes (improvement of aroma in decontaminated spices). Conditions of SPME analyses were determined for individual compounds and matrices. Determination of total and surface contents of compounds and the percentage dependencies between encapsulated and surface aroma made it possible to identify the best powders in terms of their quality.     

Gluten contamination in food services and industry: A systematic review

Abstract

Gluten-related disorders (GRD) affects approximately 10% of the general population. The only treatment for GRD is still so far is the lifelong complete exclusion of gluten from the daily diet. The correct information about the presence/absence of gluten in food is very important to this group. The present study aimed to evaluate the prevalence of gluten contamination in gluten-free industrial and non-industrial products. In this systematic review, 24 cross-sectional studies were analyzed. The authors developed specific search strategies for Science Direct, Scopus, Web of Science, Google Scholar and ProQuest Dissertations & Theses Global. The authors evaluated the methodological quality of the included studies using criteria from Meta-analysis of Statistics Assessment and Review Instrument (MASTARI). We performed the statistical meta-analysis by metafor package of R program. 95.83% (n?=?23) of the studies presented positive results for contamination (over 20?ppm). In industrial food products, studies showed a contamination prevalence of 13.2% (95% CI: 10.8%–15.7%). In non-industrial food products, studies showed a contamination prevalence of 41.5% (95% CI: 16.6%–66.4%). Despite the non-industrial products presented higher contamination prevalence than the industrial products, the difference was not significant (p?=?0.072). The findings indicate cross-contamination in industrialized and non-industrialized products. As expected, industrial products labeled as gluten-free showed a lower percentage of gluten-contamination than non-industrialized. Despite that, any contaminated sample found in this group present greater relevance than non-labeled foods. It indicates that foods labeled as “gluten-free” should not be considered safe for patients with GRD since information on the label regarding the presence/absence of gluten is unreliable. Therefore, any gluten-contamination in products labeled as gluten-free is a serious problem to whom present GRD. Further studies are needed to estimate gluten cross-contamination in food service meals and industry better.     

Effect of nitrogen and vanadium on austenite grain growth kinetics of a low alloy steel

Austenite grain growth kinetics in a steel containing 0.4% C, 1.8% Cr with different nitrogen contents (in the range 0.0038–0.0412%) and a micralloying addition of 0.078% V were investigated. The investigations were carried out in an austenitising temperature range of 840–1200 °C for 30 min. The results of investigations showed that N promotes the grain growth of austenite. The microalloying addition of vanadium protects the austenite grain growth because of carbonitride V(C,N) precipitation and the grain boundary pinning effect of undissolved particles of V(C,N). Using a thermodynamic model, the carbonitride V(C,N) content, undissolved at the austenitising temperature was calculated. At temperatures when a coarsening and dissolution of carbonitride occurs, the austenite grains start to growth. The effect of nitrogen on the type of chord length distribution of austenite grains was analysed.     

Detection of a Specific Biomarker for Epstein-Barr Virus Using a Polymer-Based Genosensor

This paper describes methodology for direct and indirect detections of a specific oligonucleotide for Epstein-Barr virus (EBV) using electrochemical techniques. The sequence of oligonucleotide probe (EBV1) revealed a high sequence identity (100%) with the EBV genome. For the development of the genosensor, EBV1 was grafted to the platform sensitized with poly(4-aminothiophenol). After that, the hybridization reaction was carried out with the complementary target (EBV2) on the modified electrode surface using ethidium bromide as DNA intercalator. The oxidation peak currents of ethidium bromide increased linearly with the values of the concentration of the complementary sequences in the range from 3.78 to 756 μmol·L⁻¹. In nonstringent experimental conditions, this genosensor can detect 17.32 nmol·L⁻¹ (three independent experiments) of oligonucleotide target, discriminating between complementary and non-complementary oligonucleotides, as well as differentiating one-base mismatch, as required for detection of genetic diseases caused by point mutations. The biosensor also displayed high specificity to the EBV target with elimination of interference from mix (alanine, glucose, uric acid, ascorbic acid, bovine serum albumin (BSA), glutamate and glycine) and good stability (120 days). In addition, it was possible to observe differences between hybridized and non-hybridized surfaces through atomic force microscopy.     

Use of grape by‐product as a source of dietary fibre and phenolic compounds in sourdough mixed rye bread

The study evaluated the effect of grape by‐products (GP) on the chemical composition, soluble (SDF) and insoluble (IDF) dietary fibre, phenolic compounds and antioxidant activity (AA) and organoleptic characteristics of sourdough mixed rye bread. The following samples of sourdough mixed rye bread were prepared: control bread (BC) and breads with GP at four different levels: 4%, 6%, 8% and 10%. Addition of GP significantly improves dietary fraction contents, as bread with a 10% addition of GP accounts for 39% and 37% higher contents of IDF and SDF than BC. The assay of radical‐scavenging activity and reducing ability showed that GP addition greatly enhanced antioxidant properties of mixed rye breads. Profiles of phenolic compounds of supplemented breads were dominated by procyanidin B1 and B2, catechin, epicatechin, caffeic acid and myricetin. With an increase in the level of GP, the hardness and gumminess of the bread significantly increase. Although both BC and supplemented breads showed common volatile compound profiles, there were slight differences in the concentrations of those components. Sensory evaluation of GP‐enhanced breads revealed that a maximum of 6% GP could be incorporated to prepare acceptable products.     

Juice from king palm (Archontophoenix alexandrae) leaf sheathes: chemical characterisation and use in soft drink formulation

The heart of palm is a food extracted from several species of palm trees. Only 10–20% of the raw material is transformed into canned hearts of palm, therefore this agro‐industry generates a large quantity of solid residue. The aim of this work was to extract and characterise a juice produced from this solid residue. This extract is compared with the traditional fruit juices (orange and pineapple juices), obtaining higher contents of minerals, such as magnesium (22.80 mg/100 g) and potassium (276.90 mg/100 g), phenolic compounds (gallic, 3,4‐dihydroxybenzoic, chlorogenic, syringic and caffeic acids) and high free radical scavenging capacity (expressed as 2,2‐diphenyl‐1‐picrylhydrazyl), which suggest high antioxidant activity. Additionally, a new soft drink was formulated using this king palm juice as its main ingredient. The soft drink samples formulated with this juice had high sensory acceptability and high intention of consumption, which suggests an important and low‐cost application for this industrial residue.     

New optical material europium EDTA complex in polyvinyl pyrrolidone films with fluorescence enhanced by silver plasmons

In our search for efficient Luminescent Solar Concentrators (LSC) we have prepared polyvinyl pyrrolidone (PVP) films incorporated by ethylenediamine tetraacetic acid (EDTA) complex of europium and co-doped with silver nanoparticles (NPs). Steady state fluorescence was studied under weak and strong excitation. Dynamical study was performed by second harmonic of Nd laser. Under weak excitation the fluorescence of europium co-doped with silver plasmons increased by a factor of three and excited by continuous laser by a factor of 50. The lifetimes of films doped by the complex were 755 μs and co-doped with silver nanoparticles 946 μs. This is the first finding that the photon density accumulates the number of plasmons interacting with electronic states of europium increasing its transition probability resulting in the strong intensification of fluorescence. In dynamical measurements of lifetimes a single pulse does not provide enough energy to create such number of plasmons.     

The ParTriCluster Algorithm for Gene Expression Analysis

Analyzing gene expression patterns is becoming a highly relevant task in the Bioinformatics area. This analysis makes it possible to determine the behavior patterns of genes under various conditions, a fundamental information for treating diseases, among other applications. A recent advance in this area is the Tricluster algorithm, which is the first algorithm capable of determining 3D clusters (genes × samples × timestamps), that is, groups of genes that behave similarly across samples and timestamps. However, even though biological experiments collect an increasing amount of data to be analyzed and correlated, the triclustering problem remains a bottleneck due to its NP-Completeness, so its parallelization seems to be an essential step towards obtaining feasible solutions. In this work we propose and evaluate the implementation of a parallel version of the Tricluster algorithm using the filter-labeled-stream paradigm supported by the Anthill parallel programming environment. The results show that our parallelization scales well with the data size, being able to handle severe load imbalances that are inherent to the problem. Further more, the parallelization strategy is applicable to any depth-first searches.