Erythritol,a New Raw Material for Food and Non-food Applications

In response to an increasing demand from consumers for healthier and calorie controlled foods, Cerestar has developed a new food ingredient, erythritol. Erythritol can be produced from starch by a full biotechnological process, combining enzymatic and fermentative conversions. The use of an osmophilic yeast allows the fermentation step to be performed at high dry substance, giving an economic advantage. An extremely pure end product is then easily obtained by final crystallisation. Erythritol is structurally a polyol and shares the health properties of other polyols such as being toothfriendly and safe for diabetics. However, it offers in addition two very important nutritional advantages: a lower calorific value (0.3 Kcal/g) and a good tolerance. This is due to its low molecular weight, which allows erythritol to be rapidly absorbed from the small intestine, with subsequent excretion in the urine. Fermentation in the colon is therefore excluded and any resulting gastro-intestinal discomfort avoided. The combination of these properties makes erythritol a unique low calorie bulk sweetener. From a functionality point of view, erythritol is a moderately sweet bulking agent with a cooling taste: workability is similar to other polyols. It has a taste profile close to that of sucrose and may therefore improve the taste quality of a blend with intense sweeteners. Its low solubility and ease of crystallisation, make erythritol very suitable for applications which require a crystalline sweetener, such as chocolate. Other potential application areas are bakery, table-top and confectionery. Presently erythritol is under evaluation to establish beyond any doubt its safety and to obtain food approval as a new, low calorie, bulk sweetener. Potential non-food applications of erythritol are in polymers, fine chemicals and pharmaceutical intermediates.     

The Effect of Long-Lasting Swimming on Rats Skeletal Muscles Energy Metabolism after Nine Days of Dexamethasone Treatment

This study investigates the effect of Dexamethasone (Dex) treatment on blood and skeletal muscle metabolites level and skeletal muscle activity of enzymes related to energy metabolism after long-duration swimming. To evaluate whether Dex treatment, swimming, and combining these factors act on analyzed data, rats were randomly divided into four groups: saline treatment non-exercise and exercise and Dex treatment non-exercised and exercised. Animals in both exercised groups underwent long-lasting swimming. The concentration of lipids metabolites, glucose, and lactate were measured in skeletal muscles and blood according to standard colorimetric and fluorimetric methods. Also, activities of enzymes related to aerobic and anaerobic metabolism were measured in skeletal muscles. The results indicated that Dex treatment induced body mass loss and increased lipid metabolites in the rats’ blood but did not alter these changes in skeletal muscles. Interestingly, prolonged swimming applied after 9 days of Dex treatment significantly intensified changes induced by Dex; however, there was no difference in skeletal muscle enzymatic activities. This study shows for the first time the cumulative effect of exercise and Dex on selected elements of lipid metabolism, which seems to be essential for the patient’s health due to the common use of glucocorticoids like Dex.     

Effects of Desolvating Agent Types,Ratios, and Temperature on Size and Nanostructure of Nanoparticles from α‐Lactalbumin and Ovalbumin

In this study, we compare the preparation of ovalbumin (OVA) and α‐lactalbumin (α‐LA) nanoparticles using different desolvating agents (ethanol, acetone, and methanol) and water: desolvating agent volume ratios (1:3, 1:4, 1:5, 1:10, and 1:20). Also the effects of protein solution temperature (25, 50, and 80 ℃) on the size of nanoparticles and the stability of crosslinked nanoparticles for 30 d were studied. OVA and α‐LA were shown to be good candidates for nanoparticulation and nanoparticles in the range of 60 to 230 nm were obtained. The comparison between the 2 proteins offers guidance to optimize OVA and α‐LA nanoparticle fabrication and to efficiently obtain nanoparticles with desired characteristics. The particle sizes of OVA nanoparticles were found to be in the range of 60 to 160 nm, and the particle sizes of α‐LA were between 150 and 230 nm. The sizes varied with different desolvating agents: for OVA, ethanol, and methanol both produced nanoparticles smaller than 100 nm; for α‐LA, methanol produced the smallest nanoparticles. Water: desolvating agent ratios, in the studied range, did not show a significant effect on the particle sizes for both OVA and α‐LA nanoparticles. The size and morphology of the nanoparticles were found to change when the protein solutions were heated up to 50 and 80 ℃ and cooled down before nanoparticulation and most nanoparticles had a smaller diameter.     

Concerted utility review of VVER-440 safety research needs (VERSAFE)

There are twelve operating VVER-440/213 reactors in the Czech Republic, Hungary and Slovakia. The plant owners have carried out extensive safety enhancement programmes, which have included measures to improve prevention, mitigation and control of design basis accidents. Recently, there have been a number of projects to study the Severe Accident Management aspects of these plants. The plant owners have also initiated Plant Life Management programmes. The objective of the VERSAFE Concerted Action is to create a network of the VVER-440/213 plant owners and operators, which aims at definition of the further research needs of severe accidents and plant ageing from the utilities’ viewpoint. The starting point is to formulate a general approach to severe accident management and plant life management and then proceed to define the needs for the additional information expected from the safety research. The role of national research institutes and organisations of the partner countries is of crucial importance in performing such research and, thus, creating and maintaining the expertise on the national level. The successful completion of the project will assist in establishing well-defined research projects that are oriented to the needs of the end-users and provide information that can be used to facilitate and support the negotiations of the EU applicant countries operating VVER-440 reactors.     

Emissions Production from Small Heat Sources Depending on Various Aspects

Mobile Networks and Applications - Solid fuels combustion is rather complicated because there is always environment pollution by emissions, mainly by particulate matter. The efforts of heat sources...     

Historical analysis of pharmacoeconomic terms

Scientometrics - Pharmacoeconomy is a young interdisciplinary science at the intersection of pharmacy, medicine and economics, focusing on the social aspects and implications of different types of...     

Study of a new energy efficient process for French fries production

A new, energy efficient production process for French fries was developed and evaluated. Superheated steam (SHS) was used for evaporation of water instead of pre-drying with air and par-frying with oil. The product was frozen by vacuum cooling. Unfortunately, with this process it was not possible to reach the quality of conventional French fries. Sensory analysis indicated that the main quality defect was a tough crust with a fatty appearance. Confocal Scanning Laser Microscopy showed that this was caused by skin formation on the surface during both SHS drying and vacuum cooling. A frying step was necessary to obtain a porous crust. A satisfactory product quality was feasible after drying with SHS instead of air. Due to the concessions made for the product quality, the final energy reduction was limited. Nevertheless, this study has gained more insight into how processing affects potato tissue on micro-scale and it has shown that a porous structure is essential for good quality French fries.     

e-R&D – Effectively Managing Process Diversity

Managing process diversity becomes increasingly relevant in software development. Software organizations typically do not work on the greenfield and thus need to integrate external workflows with R&;D internal workflow management and heterogeneous development and maintenance processes. To stay competitive with its software development, Alcatel has put in place an orchestrated improvement program of its processes and the underlying engineering tools environment. Why do we call this “e-R&;D”? For two reasons. These improvement activities necessarily fit into the wider context of Alcatel's business process improvement and corporate e-business initiatives. The “e-R&;D” also means enabling of interactive R&;D processes and increasing collaborative work across the globe. At Alcatel we realized, during a substantial reengineering of our development and industrialization processes, that the approach to acquire an off-the-shelf process and tailor it to our needs was not applicable. Different processes need to be seamlessly integrated to avoid inconsistencies and inefficiency caused by replicated work. Specific focus is given within this article on how we manage process diversity in a product line where various components are embedded in individual architectures, asking for different but defined development and maintenance processes depending on pre-selected criteria.     

Determination of biogenic amines in cheese by ion exchange chromatography

A sensitive, fully automated method, yielding reproducible results, was developed for the determination of relevant biogenic amines in cheese. Histamine, tyramine, putrescine, cadaverine, tryptamine, agmatine, spermidine and spermine were separated in the ion exchanger of OSTION LG ANB column of the automatic amino acid analyser Mikrotechna 339 T. Elution was carried out at 60 degrees C using a system of two buffers. The samples were extracted and precipitated by trichloroacetic acid and purified, after removal of fat, by membrane filtration. The recovery for individual amines in cheese ranged between 86% and 108%. The detection limit was of 1-5 mg of the respective amine per 1 kg of cheese and the method was linear within the dose range of 0.1-10 micrograms (for tryptamine 0.5-10 micrograms).     

Binary coding of Kekulé structures of catacondensed benzenoid hydrocarbons

An algorithm is described by means of which the Kekulé structures of a catacondensed benzenoid molecule (with h hexagons) are transformed into binary codes (of length h). By this, computer-aided manipulations with, and memory-storage of Kekulé structures are much facilitated. Any Kekulé structure can easily be recovered from its binary code.