Feasibility of incorporating buriti (Mauritia flexuosa L.) oil nanoemulsions in isotonic sports drink

Buriti (Mauritia flexuosa L.) oil is one of the richest vegetal sources of carotenoids, and its use in food industry is interesting considering the growing interest of the consumers for healthier products. Nanoemulsions of buriti oil were produced by phase inversion temperature (PIT) method for subsequent incorporation in isotonic beverage. The incorporation of nanoemulsions of buriti oil in beverages aims to replace artificial colouring by natural dyes. The nanoemulsion stability was evaluated by measuring average droplet size (73–86 nm), polydispersity (0.08–0.15), lipid oxidation quantification (0.05–0.1 mmol MDA kg^?1), and total carotenoids. The beverages were evaluated in terms of pH (2.72–3.05), osmolality, total titratable acidity (0.164–0.177 g citric acid L^?1), soluble solids (4.23–5.13 °Brix), and colorimetric parameters. Microbiology and sensory evaluation were also carried out, and the results indicated that buriti oil nanoemulsions can be incorporated in isotonic beverages.     

The drivers of consumers’ intention to redeem a push mobile coupon

A modern-day marketing tool that has caught the industry's attention is the use of mobile coupons (m-coupons). Despite the attractiveness of this new marketing tool, a high level of consumer resistance is reported. To therefore ensure the successful implementation of an m-coupon strategy, customer buy-in is a prerequisite. The research on which this article is based, aimed to explore the factors that contribute to consumers’ intention to ultimately redeem m-coupons. A hypothesised model proposes economic benefit, convenience benefit, positive consumer attitude, perceived control and social benefit as constructs that either directly or indirectly influence consumers’ intention to redeem an m-coupon. A survey of 204 respondents revealed that a consumer's positive attitude is the main driving force behind m-coupon redemption intentions. Results reflected that businesses should emphasise convenience and economic benefits in order to assist in the development of a positive attitude amongst potential m-coupon users. Consumers value their privacy and are resistant towards push-based m-coupons. If businesses incorporate these aspects into their m-couponing strategy, it will allow them to reach their audience in an entirely new manner and in doing so, potentially trigger purchase behaviour or increase store foot count.     

Universality and programmability of quantum computers

Manin, Feynman, and Deutsch have viewed quantum computing as a kind of universal physical simulation procedure. Much of the writing about quantum logic circuits and quantum Turing machines has shown how these machines can simulate an arbitrary unitary transformation on a finite number of qubits. The problem of universality has been addressed most famously in a paper by Deutsch, and later by Bernstein and Vazirani as well as Kitaev and Solovay. The quantum logic circuit model, developed by Feynman and Deutsch, has been more prominent in the research literature than Deutsch’s quantum Turing machines. Quantum Turing machines form a class closely related to deterministic and probabilistic Turing machines and one might hope to find a universal machine in this class. A universal machine is the basis of a notion of programmability. The extent to which universality has in fact been established by the pioneers in the field is examined and this key notion in theoretical computer science is scrutinised in quantum computing by distinguishing various connotations and concomitant results and problems.     

Successful product or successful system? User satisfaction measurement of ERP software

Most software projects are largely undertaken with a focus on developing successful products rather than successful systems. For example, enterprise resource planning (ERP) products are generally developed in isolation from other system components like people, information or existing business processes. This paper applies the human-centred approach in studying the design of SAP-ERP system and measuring its user satisfaction. The objective of the paper is to explore the relationship between the human-centred dimensions (process, syntactic, semantic, social and pragmatic) and the user satisfaction on SAP-ERP system. This paper attempts to answer two questions: what human-centred model can provide a systematic and successful ERP system? And what methodology can be used for validating this model and how can it be applied for evaluating user satisfaction? The contributions of the paper are to address the need for the human-centred approach as a basis for the design of ERP system, to define a systematic human-centred model for measurement towards user satisfaction. This paper suggests the application of a proposed five dimensional model in measuring the human-centredness of SAP-ERP system and embarks a case study to conduct quantitative analysis. In conclusion the paper suggests an urgent and immediate need to develop scientific and engineering methodologies for designing, building, and analysing complex systems that centre on fundamental forms of human activity, supported by computer and communication technology.     

Calcium Modification of Inclusions via Slag/Metal Reactions

Metallurgical and Materials Transactions B - This paper examines the consistency between experiments and thermodynamic predictions of the modification of non-metallic inclusions by dissolved Ca in...     

Phenolic composition and antioxidant activity of the aqueous extract of bark from residues from mate tree (Ilex paraguariensis St. Hil.) bark harvesting concentrated by nanofiltration

The goal of this study was to determine the best conditions to obtain the highest total polyphenol content from mate bark aqueous extract and investigate the phenolic composition and antioxidant activity of the concentrate obtained during nanofiltration. The Response Surface was employed to determine the optimum condition for extraction of polyphenolics from mate bark aqueous extract. The extract obtained using the best conditions (a temperature of 85 ± 5 °C and with extraction time of 1.5 min) contained approximately 1.6 mg/mL of chlorogenic acid equivalent, and was subjected to nanofiltration. The total polyphenol content values in the permeate and in the concentrate collected at different volume reduction factors (VRF of 1.5–6) were different from those detected in the optimized extract (unfiltered). The concentration of phenolic compounds and antioxidant activity increased when VRF was increased. The major compounds detected in optimized mate bark extract and its concentrates (VRF 4 and 6) were chlorogenic acid and epigallocatechin gallate, which can be related to the high antioxidant activity of mate bark aqueous extract.     

Sensory Stability of Ultra-High Temperature Milk in Polyethylene Bottle

ABSTRACT:  The objective of this study was to evaluate the sensory stability of ultra-high temperature (UHT) milk subjected to different heat treatments and stored at room temperature in white high density polyethylene bottles (HDPE) pigmented with titanium dioxide. Two lots of 300 units each were processed, respectively, at 135 and 141 °C/10 s using indirect heating and subsequently aseptically filled in an ISO class 7 clean room. These experimental lots were evaluated for appearance, aroma, flavor, and overall appreciation and compared to samples of commercial UHT milk purchased from local commercial stores. The time–temperature combinations investigated did not affect either the acceptability or the shelf life of the milk. Despite the limited light barrier properties of HDPE bottles, the product contained in the package tested exhibited good stability, with a shelf life ranging from 4 to 11 wk. Within this time period, the acceptability of the experimental lots was similar to that of the commercial products. The results achieved in this study contribute to turn the low-cost UHT system investigated into a technically viable option for small-size dairy processing plants.     

Effect of hydrothermal treatment and pH on the formation of aglycones in soybean

This study aims to investigate the effect of hydrothermal treatment at different pH values on the formation of aglycones in soybean grains and flour. Thermal degradation of the aglycones was also examined after the baking of cakes at 175 and 210 °C for 35 min. The results showed that the hydrothermal treatment, when applied at pH 6.0 and 7.5, at 50 °C, favored the formation of aglycones in the soybean flour, in relation to the soybean grain. Under the baking conditions, loss of aglycones reached up to 70%.     

Morphology, structure, and composition of polycrystalline CdTe films grown on three-dimensional silicon substrates

Polycrystalline CdTe films have been produced on various substrates (glass, ITO-coated glass, sapphire, and microtextured silicon) by quasi-closed space growth, and their structural perfection and surface morphology have been studied by optical microscopy and scanning electron microscopy. Using an energy dispersive X-ray spectrometer and the scanning electron microscope, we have obtained the X-ray emission spectra of the CdTe films and determined their elemental composition. The morphological features of the films have been investigated and the cadmium-to-tellurium atomic ratio in the films has been determined experimentally.