Combining the rational and relational perspectives of electronic trading

Many organisations make extensive use of electronic linkages to facilitate their trading exchanges with partners such as suppliers, distributors and customers. This research explores how the use of inter-organisational systems (IOS) both affects, and is affected by, the relationships between trading partners. In doing this, it brings together two existing but distinct perspectives and literatures; the rational view informed by IOS research, and the behavioural or relationship perspective embodied in inter-organisational relationships (IOR) literature. The research was undertaken in the European paper industry by means of six dyadic case studies. The dyads studied covered both traditional electronic data interchange systems and newer e-marketplace environments. A framework was derived from existing literature that integrates the two perspectives of interest. The framework was used to analyse the case studies undertaken and enabled the inter-relationship between IOS use and IOR to be explained.     

Mathematical modelling of mass transfer during rehydration process of Aloe vera (Aloe barbadensis Miller)

Aloe vera (Aloe barbadensis Miller) slabs dried at 60 °C were rehydrated at three temperatures (20, 40 and 60 °C) in order to study the influence of temperature on the kinetics of mass transfer during rehydration phenomenon. Fick, Peleg and Weibull models were applied for rehydration modelling, as well as one new proposed model. All kinetic parameters of the models showed positive dependence on temperature, according to the Arrhenius-type equation. Weibull model and the new proposed model provided the best fit quality for each rehydration curve based on the statistical tests RMS, SSE and Chi-square. In accordance with the results, both models may be used to estimate the rehydration time of A. vera. Furthermore, two rehydration indices (RR and WHC) were analysed, which decreased as temperature increased. These indices confirm that drying process modifies the cell structure of A. vera, reducing the rehydration ability due to cellular and structural disruption that takes place during dehydration.     

Evolutionary multi-feature construction for data reduction: A case study

Real-world data are often prepared for purposes other than data mining and machine learning and, therefore, are represented by primitive attributes. When data representation is primitive, preprocessing data before looking for patterns becomes necessary. The low-level primitive representation of real-world problems facilitates the existence of complex interactions among attributes. If lack of domain experts prevents traditional methods to uncover patterns in data due to complex attribute interactions, then the use of soft computing techniques such as genetic algorithms becomes necessary. This article introduces MFE3/GA^DR, a data reduction method derived from the learning preprocessing system MFE3/GA. The method restructures the primitive data representation by capturing and compacting hidden information into new features in order to highlight regularities to the learner. We thoroughly analyze the empirical results obtained on the poker hand data set. The results show that this approach successfully compacts the set of low-level primitive attributes into a smaller set of highly informative features which outline patterns to the learner; thus, the new approach provides data reduction and yields learning a smaller and more accurate classifier.     

Enhancement of the solid-liquid extraction of sucrose from sugar beet (Beta vulgaris) by pulsed electric fields

A systematic study of the impact of pulsed electric fields (PEF) parameters (1–7 kV/cm, 5–40 pulses, specific energy of 0.006–0.19 kJ/kg per pulse, pulse frequency of 1–10 Hz, pulse width of 2–5 μs, square and exponential decay pulses) on the kinetics of the sucrose extraction from sugar beet at different temperatures (20–70 °C) has been carried out in this investigation. The efficiency of the solid-liquid extraction was independent of the frequency, as well as of the pulse width, and the pulse shape at 7 kV/cm, and it was influenced by the electric field strength applied and by the temperature of the extracting medium. Sucrose yield increased with both field strength, time of extraction, and temperature. The effect of the field strength was higher the lower the temperature. The application of 20 pulses at 7 kV/cm (3.9 kJ/kg) increased the maximum yield by 7 and 1.6 times, compared to non-PEF-treated samples, at 20 and 40 °C, respectively. A mathematical expression was generated, which enabled to evaluate the influence of the electric field strength (from 0 to 7 kV/cm) and temperature (from 20 to 70 °C) on the sucrose extraction efficiency and the extracting time in a solid-liquid PEF-assisted sucrose extraction process. Based on this equation, for 80%-sucrose extraction in 60 min, the temperature could be reduced from 70 °C to 40 °C, when 20 pulses of 7 kV/cm were applied.     

Supercritical toluene and ethanol extraction of an Illinois No. 6 coal

The effect of temperature, pressure, solvent/coal ratio and reaction time on supercritical toluene dissolution of an Illinois No. 6 are reported in this Paper. The experiments were conducted in a batch autoclave operating at temperatures ranging between 350 and 450 °C and pressures between 5.89 and 16 MPa. Low liquid yields in the range of 5–20% were obtained during toluene extraction. The liquid yields increase with temperature and total pressure, and only slightly with hydrogen partial pressure. Ethanol extraction gives better yields but significant solvent losses also occurred. The low liquid yield obtained can be attributed to the nature of the coal and the contacting batch mode used.     

Food Protein-polysaccharide Conjugates Obtained via the Maillard Reaction: A Review

The products formed by glycosylation of food proteins with carbohydrates via the Maillard reaction, also known as conjugates, are agents capable of changing and improving techno-functional characteristics of proteins. The Maillard reaction uses the covalent bond between a group of a reducing carbohydrates and an amino group of a protein. This reaction does not require additional chemicals as it occurs naturally under controlled conditions of temperature, time, pH, and moisture. Moreover, there is growing interest in modifying proteins for industrial food applications. This review analyses the current state of art of the Maillard reaction on food protein functionalities. It also discusses the influence of the Maillard reaction on the conditions and formulation of reagents that improve desirable techno-functional characteristics of food protein.     

Browning,Starch Gelatinization,Water Sorption,Glass Transition,and Caking Properties of Freeze-dried Maca ( Lepidium meyenii Walpers) Powders

The browning, gelatinization of starch, water sorption, glass transition, and caking properties of freeze-dried maca ( Lepidium meyenii Walpers) powders were investigated and compared with a commercial maca powder. The freeze-dried maca powders had lower optical density (browning) and higher enthalpy change for starch gelatinization than the commercial maca. This resulted from a difference in thermal history. The equilibrium water contents of the freeze-dried maca powders were higher than those of commercial maca at each water activity ( a _w ) because of differences in amorphous part. The glass transition temperature ( T _g ) was evaluated by differential scanning calorimetry. There was a negligible difference in the anhydrous T _g (79.5–80.2 ºC) among the samples. The T _g -depression of freeze-dried maca powders induced by water sorption was more gradual than that of the commercial maca due to a difference in water insoluble material content. From the results, critical water activity ( a _wc ) was determined as the a _w at which T _g becomes 25 ºC. There was negligible caking below a _w = 0.328. At higher a _w , the degree of caking remarkably increased with a large variation depending on the samples. The degree of caking could be described uniformly as a function of a _w / a _wc . From these results, we propose an empirical approach to predict the caking of maca powders.     

New genotypes of table olives: profile of bioactive compounds

New table olive genotypes (48) coming from a cross‐breeding programme were evaluated. Most of the fruit traits covered a wide range of variability on the set of genotypes, fruit weight (1.1–9.7 g), pulp‐to‐pit ratio (1.7–10.0), fruit shape (1.0–1.6) and oil content (1.3–15.2%). This is the first time that healthy compounds such as triterpenic acids and phenolic compounds have also been evaluated in olive progenies. Genotypes were stored for 2 months in sterilised brine (5% NaCl and 0.5% acetic acid). A high amount of maslinic (685.0–1394.2 mg kg^?1 olive flesh) and oleanolic acids (275.3–817.9 mg kg^?1 olive flesh) was found in the flesh of olives stored. The main oleosidic and phenolic compounds evaluated in brines were hydroxytyrosol (1.9–8.4 mmol L^?1), hydroxytyrosol glucosides (0.4–19.8 mmol L^?1), oleuropein (0.0–4.7 mmol L^?1) and the antimicrobial compounds, dialdehydic form of decarboxymethyl elenolic acid linked to hydroxytyrosol (0.0–3.4 mmol L^?1) and decarboxymethyl elenolic acid (0.0–1.7 mmol L^?1), the latter two being observed in only ten genotypes. The wide range of variation observed for most compounds indicates that the contents of these healthy compounds may be used as selection criteria in table olive breeding programmes.     

Determinants of specific food consumption in the Canary Islands (Spain)

The consumption of specific functional foods (FF) and some determinants of FF item selection were assessed using a questionnaire administered to 1112 individuals in the Canary Islands (Spain). Food items considered were Milk products: easily digestible milk (or milk low in lactose), milk enriched with vitamins and/or minerals, skimmed milk with soluble fiber, milk with royal jelly, milk with modified fatty acids (omega 3), milk products low in fat, pro-biotic foods (yoghurt and fermented milk) and yoghurt with phytosterols; Cereals: fortified breakfast cereals, wholemeal cereals and energy bars; Drinks: juices and enriched drinks, stimulating drinks and isotonic drinks; DHA-enriched, low cholesterol eggs; Meat products: low salt sausages and cooked low fat ham; Fats: enriched margarine, margarine rich in phytosterols and sunflower oil rich in oleic acid; Condiments: iodated salt. These food items were organized into 7 FF groups (milk products, cereals, fortified drinks, DHA eggs, meat product, fats, condiments). The results indicated that the highest prevalence was fortified drinks (63.6%; 95% CI: 60.7-66.5). Overall FF consumption prevalence was 80.1% (95% CI: 77-83): single FF item consumption being rare. There were significant inter-group relationships, and some group intakes (milk products, cereals and drinks) were related to age but with no overall relationship between consumption and age. The education level was significantly related to the consumption of cereals, drinks, meat products and condiments (χ2 test p = 0.04). Some specific FF item consumption segregated with environment (rural or urban) but with no overall significant relationship between the FF group and environment or gender.