Overview on mitigation of acrylamide in starchy fried and baked foods

Acrylamide in fried and baked foods has the potential to cause toxic effects in animals and humans. A major challenge lies in developing an effective strategy for acrylamide mitigation in foods without altering its basic properties. Food scientists around the world have developed various methods to mitigate the presence of acrylamide in fried food products. Mitigation techniques using additives such as salts, amino acids, cations and organic acids along with blanching of foods have reduced the concentration of acrylamide. The use of secondary metabolites such as polyphenols also reduces acrylamide concentration in fried food products. Other mitigation techniques such as asparaginase pre‐treatment and low‐temperature air frying with chitosan have been effective in mitigating the concentration of acrylamide. The combined pre‐treatment process along with the use of additives is the latest trend in acrylamide mitigation. © 2018 Society of Chemical Industry     

Determination of Active Slip/Twinning Modes in AZ31 Mg Alloy Near Room Temperature

In order to determine the deformation modes in AZ31 magnesium alloy at room temperature, computer simulations of deformation texture development and calculation of formability have been carried out. The simulation results were compared with the measured texture results. Based on agreement between the experiments and simulations the active deformation modes were determined. A Visco Plastic Self Consistent model was employed for the simulation of plastic deformation. Simulations and experiments were performed for different initial textures. The goal of the study was to develop the understanding of deformation texture evolution and its effects on mechanical properties of magnesium, with an ultimate goal of improving room temperature formability of magnesium alloys. This article was presented at Materials Science & Technology 2006, Innovations in Metal Forming symposium held in Cincinnati, OH, October 15-19, 2006.     

Evidence for the improvement of thermostability of the maltogenic α‐amylase of Aspergillus niger by negative pressure

Thermostability of the enzymes is influenced by the different parameters and pressure also influences the biological activity of the enzymes. Recently reported maltogenic α‐amylase from Aspergillus niger acts optimally on starch at 40°C and it was unstable above 40°C at atmospheric pressure. Calcium could stabilize the maltogenic α‐amylase activity up to 50°C at atmospheric pressure. But, at negative pressure (−200 mbar) enzyme was stable at temperatures higher than 50°C either in the presence or absence of the substrate, starch making it adoptable for starch processing. Enzyme showed higher affinity to the starch at negative pressure compared to the atmospheric pressure and change in the surface roughness of the enzyme is almost similar to the native state at 70°C and negative pressure. These results suggest that thermolabile enzymes can be used at negative pressures for industrial applications.     

Assessment of the performance of different compost models to manage urban household organic solid wastes

The environmental, cultural, socio-economic and political conditions of each community greatly affect the municipality’s effort and decision-making in managing household wastes. Composting at home can be used as a sound method of SWM, can manage the waste at source itself thereby can increase their recycling. And vermicomposting is a viable and completely feasible option at household level, provided it is acceptable to family members to handle the worms and to remove worm-casts subsequently. In this regard, the present paper gives a methodological framework for assessing the management of urban household organic wastes using different compost models to influence the actual efficiency and effectiveness of a municipality’s collection and management services. The current study also deals with the challenges of solid waste management with a focus on the segregation of compostable wastes from the non-compostable ones and their composting, recycling or disposal. The non-compostable wastes can be left for recycling and re-use by the concerned authorities. The composting behavior and the efficiency of different compost models have been dealt with, and it is concluded that vermicomposting model is the best option. Urban residents can be educated to vermicompost not only their entire kitchen wastes but also garden wastes to reduce the burden on the municipal councils.     

迎向更环保的明天：半导体让汽车更环保

低价位新车打入印度汽车市场，印度的汽车总数将于2012年超过4000万辆。空气质量已成为印度政府关注的首要课题，而针对省油引擎管理系统的重要性，     

Personalized email management at network edges

A new technique for managing and disseminating Web-based email prefetches messages and generates dynamic pages, displaying them at the network edge. Compared to other popular Web-based email servers, the prefetching and caching emails (PACE) prototype shows an improved performance with respect to user-perceived latency. Additionally, PACE'S centralized neural-network-based personalized spam filter will filter spam and viruses at the server's origin, thus saving bandwidth. Another major concern for users is the email accounts being clogged with spam. Spam filters can be classified as server-side or client-side. Server-side filters are integrated with email servers and filter out spam at the server end.     

Intelligent agents in electronic markets for information goods: customization, preference revelation and pricing

Electronic commerce has enabled the use of intelligent agent technologies that can evaluate buyers, customize products, and price in real-time. Our model of an electronic market with customizable products analyzes the pricing, profitability and welfare implications of agent-based technologies that price dynamically based on product preference information revealed by consumers. We find that in making the trade-off between better prices and better customization, consumers invariably choose less-than-ideal products. Furthermore, this trade-off has a higher impact on buyers on the higher end of the market and causes a transfer of consumer surplus towards buyers with a lower willingness to pay. As buyers adjust their product choices in response to better demand agent technologies, seller revenues decrease since the gains from better buyer information are dominated by the lowering of the total value created from the transactions. We study the strategic and welfare implications of these findings, and discuss managerial and technology development guidelines.     

A coprecipitation technique to prepare Sro.5Bao.5Nb206

An aqueous mixture of ammonium oxalate and ammonium hydroxide was used to coprecipitate barium and strontium ions as oxalates and niobium ions as hydroxide under basic conditions. This precursor on calcining at 750°C yielded Sr_0.5Ba_0.5Nb₂O₆ phase. This is a much lower temperature than that prepared by traditional solid state method (1000°C) as reported for the formation of Sr_0.5Ba_0.5Nb₂0₆ (SBN). Transmission electron microscopic (TEM) investigations revealed that the average particle size was 80 nm for the calcined powders. The room temperature dielectric constant at 1 kHz was found to be 1100. The ferroelectric hysteresis loop parameters of these samples were also studied.     

Selective flocculation of iron oxide-kaolin mixtures using a modified polyacrylamide flocculant

High molecular weight polyacrylamides were synthesized and successfully modified to contain up to 8·3% hydroxamate functional groups. The selective flocculation tests carried out on 1:1 iron oxide/kaolin mixtures using parent polyacrylamide, polyacrylic acid and the modified polyacrylamide, confirm the possibility of enhancing selectivity through introduction of iron chelating functional groups in commercially available polymers. Starting with a feed grade of 35% iron, 92% recovery with acceptable grade of 60% iron has been achieved using the modified polyacrylamide. NCL communication No. 4415