Correlation between instrumental texture and colour quality attributes with sensory analysis of selected cheeses as affected by fat contents

This study evaluated several physical and sensory parameters of different types of cheese available in the Polish market. The measurements of textural properties were conducted in an Instron universal testing machine, while the colour properties of cheeses were measured using a Minolta chromameter. The chemical composition was determined by means of the near‐infrared spectroscopy (NIRs). Moreover, a trained sensory panel was invited to assess the cheese texture‐related properties. Generally, cheeses with reduced fat content were characterised by higher hardness, adhesiveness, cohesiveness and elasticity. Texture‐related parameters of cheese with canola oil were comparable to that of most of full‐fat cheeses. The correlation analysis between physical and sensory attributes related to cheese textural properties indicated the potential applications of TPA, shear and penetration tests (r = 0.766, r = 0.75 and r = 0.765, respectively) for the evaluation of sensory properties related to the hardness. Meanwhile, the elasticity of cheese obtained from sensory evaluation was strongly correlated with the elasticity determined from the shear test (r = 0.722) and moderately correlated with the elasticity from penetration test (r = 0.588), indicating a need to refine the method of penetration test. In addition, cheeses exhibited higher meltability during convection heating at 230 °C than microwave heating. The values of meltability for cheese with reduced fat content were lower than those of full‐fat cheese.     

A novel context-aware recommender system based on a deep sequential learning approach (CReS)

Neural Computing and Applications - With an increase in online longitudinal users’ interactions, capturing users’ precise preferences and giving accurate recommendations have become an...     

Site-Specific PEGylation of Therapeutic Proteins

The use of proteins as therapeutics has a long history and is becoming ever more common in modern medicine. While the number of protein-based drugs is growing every year, significant problems still remain with their use. Among these problems are rapid degradation and excretion from patients, thus requiring frequent dosing, which in turn increases the chances for an immunological response as well as increasing the cost of therapy. One of the main strategies to alleviate these problems is to link a polyethylene glycol (PEG) group to the protein of interest. This process, called PEGylation, has grown dramatically in recent years resulting in several approved drugs. Installing a single PEG chain at a defined site in a protein is challenging. Recently, there is has been considerable research into various methods for the site-specific PEGylation of proteins. This review seeks to summarize that work and provide background and context for how site-specific PEGylation is performed. After introducing the topic of site-specific PEGylation, recent developments using chemical methods are described. That is followed by a more extensive discussion of bioorthogonal reactions and enzymatic labeling.     

Experimental investigation of unconfined spherical and cylindrical flame propagation in hydrogen-air mixtures

This paper presents results of experimental investigations on spherical and cylindrical flame propagation in pre-mixed H₂/air-mixtures in unconfined and semi-confined geometries. The experiments were performed in a facility consisting of two transparent solid walls with 1 m² area and four weak side walls made from thin plastic film. The gap size between the solid walls was varied stepwise from thin layer geometry (6 mm) to cube geometry (1 m). A wide range of H₂/air-mixtures with volumetric hydrogen concentrations from 10% to 45% H₂ was ignited between the transparent solid walls. The propagating flame front and its structure was observed with a large scale high speed shadow system. Results of spherical and cylindrical flame propagation up to a radius of 0.5 m were analyzed. The presented spherical burning velocity model is used to discuss the self-acceleration phenomena in unconfined and unobstructed pre-mixed H₂/air flames.