Bibliometric-enhanced information retrieval: a novel deep feature engineering approach for algorithm searching from full-text publications

Scientometrics - Recently, tremendous advances have been observed in information retrieval systems designed to search for relevant knowledge in scientific publications. Although these techniques...     

Stabilising and Trimming 3D Woven Fabrics for Composite Preforming Applications

The work presented here focusses on the developments in the stabilising and trimming of 3D woven preforms. Dry fibre preforms are notoriously difficult to trim; once a fabric is cut, it loses its edge stability and consequently the fabric frays. The result is an unstable fabric which can easily be displaced/ distorted prior to composite manufacturing. In this work, three stabilisation and three trimming techniques were investigated. Of the stabilisation techniques these included powder binder, thermoplastic binder yarn (activated to give fabric stabilization); and polyester stitching. The stabilised fabrics were trimmed to near-net-shape using different trimming techniques. The trimming techniques investigated were laser, clicker press and ultrasonic knife. Each stabilisation method was trialled with each trimming method to assess the most suitable combination. The assessment of quality and suitability was made by observing the level of stabilisation, amount of fraying fibres, quality of the cut, ease of application and repeatability of the process. This paper details the assessments made for each combination alongside practical application conclusions. The key findings were; cutting by means of a laser is capable of sealing the fabric edges, producing high edge quality. Stitching as a method of stabilising is not sufficient in preventing fibres from moving during the cutting process, hence producing an unclean cut.     

An efficient ontology-based topic-specific article recommendation model for best-fit reviewers

Scientometrics - In general peer review is accredited as the vital and utmost cornerstone of the scientific publishing and research developments. Undeniably, the reviewers play a decisive role in...     

Synthesis,characterization, and gas-sensing performance of macroporous Zn-doped NiO thin films for ammonia gas detection

Journal of Materials Science: Materials in Electronics - Zinc-doped nickel oxide (NiO:Zn) thin films have been synthesized by chemical spray pyrolysis (CSP), then we have studied the structural,...     

Effects of Pretreatment on Properties of Gelatin from Perch (Lates Niloticus) Skin

Fish gelatins obtained from perch fish skin pretreated with various solutions containing acetic acid, sodium hydroxide (NaOH) and sodium chloride (NaCl) were successfully characterized for their nanostructure pattern using field emission scanning electron microscopy. Each pretreatment transformed collagen to gelatin with fibril, zigzag cracks, straight rods, and cross-linked rods nanostructure patterns. Pretreatment solutions also affect the gel yield, gel strength, amino acid profile, and functional groups in perch gelatin as analyzed by Fourier transform infrared spectroscopy. Samples pretreated with NaCl, NaOH, and acetic acid solution showed the highest gel yield (22.84%) and gel strength (179.84 g). Fourier transform infrared spectra for perch gelatins also revealed weak C–N amide II and III bond stretches as well as weak C=O bond stretch.     

Potential of bacteriocinogenic Lactococcus lactis subsp. lactis inhabiting low pH vegetables to produce nisin variants

Antimicrobial behavior of lactic acid bacteria (LAB) has been explored since many years to assess their ability to produce bacteriocin, a natural preservative, to increase the shelf life of food. This study aims to characterize bacteriocin producing strains of lactic acid bacteria isolated from acidic to slightly acidic raw vegetables including tomato, bell pepper and green chili and to investigate their potential to inhibit food related bacteria. Among twenty nine LAB screened for antimicrobial activity, three exhibited antagonism against closely related bacterial isolates which was influenced by varying temperature and pH. They were identified up to strain level as Lactococcus lactis subsp. lactis TI-4, L. lactis subsp. lactis CE-2 and L. lactis subsp. lactis PI-2 based on 16S rRNA gene sequence. Their spectrum of inhibition was observed against food associated strains of Bacillus subtilis and Staphylococcus aureus. Moreover, L. lactis subsp. lactis PI-2 selected on the basis of higher antimicrobial activity was further evaluated for bacteriocin production which was detected as nisin A and nisin Z. These findings suggest the possible use of L. lactis strains of vegetable origin as protective cultures in slightly acidic as well as slightly alkaline food by the bio-preservative action of bacteriocins.     

Recent developments in cold plasma-based enzyme activity (browning,cell wall degradation,and antioxidant) in fruits and vegetables

According to the Food and Agriculture Organization of United Nations reports, approximately half of the total harvested fruits and vegetables vanish before they reach the end consumer due to their perishable nature. Enzymatic browning is one of the most common problems faced by fruit and vegetable processing. The perishability of fruits and vegetables is contributed by the various browning enzymes (polyphenol oxidase, peroxidase, and phenylalanine ammonia-lyase) and ripening or cell wall degrading enzyme (pectin methyl-esterase). In contrast, antioxidant enzymes (superoxide dismutase and catalase) assist in reversing the damage caused by reactive oxygen species or free radicals. The cold plasma technique has emerged as a novel, economic, and environmentally friendly approach that reduces the expression of ripening and browning enzymes while increasing the activity of antioxidant enzymes; microorganisms are significantly inhibited, therefore improving the shelf life of fruits and vegetables. This review narrates the mechanism and principle involved in the use of cold plasma technique as a nonthermal agent and its application in impeding the activity of browning and ripening enzymes and increasing the expression of antioxidant enzymes for improving the shelf life and quality of fresh fruits and vegetables and preventing spoilage and pathogenic germs from growing. An overview of hurdles and sustainability advantages of cold plasma technology is presented.