老邻新居

坐落于布达佩斯市中心的纽约宫无疑是这个城市最著名的建筑之一。这次的工程主要是扩建这个古老建筑,在这座4层老建筑旁边“逐层”平铺,新建一个7层高的五星酒店,一个独一无二的与古城堡相连的五星酒店。整个设计的重点是会议区域,这是一个总占地面积超过1900m2的大型会议区,具     

Calculation of the paired Haar transform through shared binary decision diagrams

A concept of paired Haar transform (PHT) for representation and efficient optimization of systems of incompletely Boolean functions has recently been introduced. In this article, a method to calculate PHT for incompletely specified switching functions through shared binary decision diagrams (SBDDs) is presented. The algorithm converts switching functions in the form of SBDDs into their paired Haar spectra and can operate on functions with many variables.     

When retarded nonlinear time-delay systems admit an input–output representation of neutral type

The paper shows that nonlinear retarded time-delay systems can admit an input–output representation of neutral type. This behaviour represents a strictly nonlinear phenomenon, for it cannot happen in the linear time-delay case where retarded systems always admit an input–output representation of retarded type. A necessary and sufficient condition for a nonlinear system to exhibit this behaviour is given, and a strategy for finding an input–output representation of retarded type is outlined. Some open problems that arise consequently are discussed as well. All the systems considered in this work are time-invariant and have commensurable delays.     

Microstructure and rheology of an acid-coagulated cheese (Karish) made with an exopolysaccharide-producing Streptococcus thermophilus strain and its exopolysaccharide non-producing genetic variant

The objective of this research was to determine the effect of exopolysaccharide (EPS) production by lactic acid bacteria on the microstructure and rheology of Karish cheese, a soft acid coagulated cheese made using skim milk. An EPS-producing strain of Streptococcus thermophilus, and its EPS non-producing genetic variant were used to make comparable batches of the cheese. EPS in cheese was visualized by cryo-SEM as a large, dense, filamentous mass. Cheese made with the EPS non-producing culture was characterized by a dense protein network with smaller pores compared to that prepared with the EPS-producing culture. High elastic and viscous moduli measured by dynamic rheology were observed for EPS negative cheese and was attributed to its dense protein network. Creep test experiments demonstrated that cheese prepared with the EPS non-producing strain was more rigid and recovered its deformation, while cheese made using the EPS producing culture was more deformable. These results indicate that EPS-producing cultures can improve the physical properties of Karish cheese by reducing undesirable rigidity.     

Effect of soy protein subunit composition and processing conditions on stability and particle size distribution of soymilk

The influence of soy protein subunit composition on the particle size distribution and solid content of soymilk and various supernatant fractions was investigated. A well-established seed variety (Harovinton), containing all protein subunits, and eleven null soybean genotypes lacking specific glycinin and β-conglycinin subunits were investigated, to determine the effect of protein composition on the physico-chemical characteristic of soymilk. Soymilk made from Harovinton and soybean lines null in glycinin showed significantly higher total solid yields than the other genotypes evaluated. Soymilks prepared from soybeans null for glycinin or lacking glycinin's group I (A₁, A₂) showed a smaller particle size distribution compared to soybean lines containing glycinin. In general, unheated soymilk made from lines having glycinin showed a bimodal size distribution with large particles, with a decrease in the particle size distribution after heating and heating with homogenization. The results of this work will help in the evaluation of breeding lines with a specific protein composition tailored to a specific processing functionality.     

Effects of inulin,fructooligosaccharides/glucose and pH on the shape of the death kinetic of Lactobacillus reuteri DSM 20016

The viability of Lactobacillus reuteri, Lb. delbrueckii subsp. bulgaricus and Lb. paracasei was assessed in a laboratory medium containing inulin (5 g L^?1) or glucose + FOS (fructooligosaccharides) (2.5 + 2.5 g L^?1). Data were modelled through the Weibull equation pinpointing that prebiotics determined a decrease in the shape parameter. In the 2nd step, L. reuteri was used as the test microorganism; pH, storage temperature and the amounts of FOS + glucose and inulin were combined through a 4‐variable/5‐level central composite design. Temperature, pH and glucose + FOS affected the microbiological shelf life; inulin was not significant. The maximum value of shelf life was found at pH 8.5 and with 5.0 g L^?1 of glucose + FOS. The combination of pH and prebiotics affected the shape parameter with a shift from a convex to a concave trend and vice versa: their effect was different depending on the use of a single prebiotic or a mix.