Effect of temperature and PH value on the stability of bioactive compounds and antioxidative activity of juice from colour-fleshed potatoes

The colour-fleshed potatoes represent a good raw material for the extraction of juices with a high content of biologically active compounds and a high antioxidant activity. The blue-fleshed potatoes turned out to be a rich source of total polyphenols, as they had approximately 3.5 times higher content of identified anthocyanidins. Regardless of anthocyanin composition, all juices made of colour-fleshed potatoes were highly stable. Both, high temperature, exposure time to these temperatures, and medium pH had no significant effect on changes in total polyphenols content of potato juices. The juices examined, especially these made of blue-fleshed potatoes, demonstrated a higher ABTS+ stability during their heating than during pH changes. In addition, a higher antioxidant activity of juices was determined at neutral and alkaline than at acidic pH value of the medium.     

Effect of Low-Friction Composite Polymer Coatings Fabricated by Electrophoretic Deposition and Heat Treatment on the Ti-6Al-4V Titanium Alloy’s Tribological Properties

Metallurgical and Materials Transactions A - In this work, polytetrafluoroethylene/polyetheretherketone (PTFE/PEEK 708) coatings were fabricated by electrophoretic deposition (EPD) and heat...     

Content of anthocyanins and glycoalkaloids in blue‐fleshed potatoes and changes in the content of α‐solanine and α‐chaconine during manufacture of fried and dried products

In the last ten or so years, potatoes with purple or blue‐flesh and derivative products, for example chips, have appeared on the European markets. The interest in this raw material and these products is increasing among both producers and consumers searching for novel and attractive choices. The anthocyanin content of the analysed potato varieties differed; a higher content of these pigments was determined in Blaue Elise var. potatoes. In blue‐flesh varieties, the prevailing anthocyanins were acylated glycosides: petunidin and malvidin. The production process of French fries, chips and puree caused a decrease in the content of glycoalkaloids in semi‐products and finished products, compared to the raw material. The greatest losses of α‐chaconine and α‐solanine were observed after tuber peeling (ca. 70%) and after frying (ca. 90%). French fries contained 3%, chips 16% and puree 17% of the initial amount of total glycoalkaloids. The losses of α‐chaconine and α‐solanine in the analysed semi‐products and finished products were at the same level, regardless of the processing technology applied.     

System for multimodal data acquisition for human action recognition

Multimedia Tools and Applications - Multimodal data is being used more widely for human action recognition nowadays due to the progress of machine learning methods and the development of new types...     

A high duty-cycle,multi-channel,power amplifier for high-resolution radiofrequency encoded magnetic resonance imaging

Magnetic Resonance Materials in Physics, Biology and Medicine - A radiofrequency (RF) power amplifier is an essential component of any magnetic resonance imaging (MRI) system. Unfortunately, no...     

How to reduce the number of rating scale items without predictability loss?

Rating scales are used to elicit data about qualitative entities (e.g., research collaboration). This study presents an innovative method for reducing the number of rating scale items without the predictability loss. The “area under the receiver operator curve method” (AUC ROC) is used. The presented method has reduced the number of rating scale items (variables) to 28.57% (from 21 to 6) making over 70% of collected data unnecessary. Results have been verified by two methods of analysis: Graded Response Model (GRM) and Confirmatory Factor Analysis (CFA). GRM revealed that the new method differentiates observations of high and middle scores. CFA proved that the reliability of the rating scale has not deteriorated by the scale item reduction. Both statistical analysis evidenced usefulness of the AUC ROC reduction method.     

Designing and building SDN testbeds for energy-aware traffic engineering services

As experimenting with energy-aware techniques on large-scale production infrastructure is prohibitive, a large number of proposed traffic engineering strategies have been evaluated only using discrete-event simulations. The present work discusses (i) challenges towards building testbeds that allow researchers and practitioners to validate and evaluate the performance and quality of energy-aware traffic engineering strategies, (ii) requirements to fulfil when porting simulations to testbeds, and (iii) two proof-of-concept testbeds. One testbed uses and provides software-defined network (SDN) services created on the open-network operating system while the other is a composition of virtual Open vSwitches controlled by the Ryu SDN framework. The aim of the testbeds is to validate previously proposed energy-aware traffic engineering strategies in different environments. We detail the platforms and illustrate how they have been used for performance evaluation. Additionally, the paper compares results obtained in the testbeds with evaluations performed using discrete-event simulations and presents challenges faced while implementing energy-aware traffic engineering mechanisms as SDN services in testbed environments.     

Improvement in sprouted wheat flour functionality: effect of time,temperature and elicitation

This study was aimed at optimising conditions of wheat germination (temperature, time of sprouting and elicitation) to improve its phenolics content, antioxidative capacity and nutritional quality. Total phenolics and antioxidant potential were improved most effectively after 4 days of sprouting at 20 °C. The highest reducing ability and the ability to quench free radicals (1.24 mg Trolox equivalent (TE) g^?1 d.m. and 0.38 mg TE g ^?1 d.m., respectively) were determined for 4‐day‐old control and willow + yeast elicited sprouts germinated at 20 °C. The kinetics of starch and protein mobilisation were affected by sprouting conditions. The highest protein digestibility was found for 2‐day‐old sprouts germinated at 20 °C, whereas the lowest for 4‐day‐old sprouts germinated at 25 °C. Starch was more effectively mobilised during germination at 25 °C. Sprouting conditions were found to effectively modify the quality of sprouts. A key role was ascribed to time and temperature of sprouting, whereas the effect of elicitation was marginal.