Chemical composition,sensory and cooking quality evaluation of durum wheat spaghetti enriched with pea flour

The goal of the study was to obtain spaghetti enriched with pea flour with sensory properties close to conventional pasta. To this aim, the study has been organised in two subsequent trials. In the first, the pea flour amount added to the spaghetti was continuously increased until the overall sensory quality reached its threshold value (pea flour concentration = 15%). In fact, the spaghetti samples supplemented with 15% pea flour (15%S‐P) showed less elasticity, unpleasant colour and higher firmness compared to the control sample (CTRL). The second step was aimed to improve the overall sensory quality of the 15%S‐P spaghetti by means of guar gum (GUAR). The sample with GUAR (15%S‐P/GUAR) showed a pleasant colour, odour and taste. Furthermore, the 15%S‐P/GUAR sample recorded a low starch digestibility value (i.e. 54) and a higher soluble fibre content with respect to the 15%S‐P sample.     

The value of quality clues in the wine market: evidences from Lazio,Italy

The purpose of the paper is to contribute to understanding the role and effectiveness of different quality clues in the creation of value for the main wines of the Lazio region. The study presents a hedonic price model. An ordinary least squares and a quantile regression models were estimated. The latter is able to detect additional patterns related to the effects of the covariates. Prices are regressed on wine color, sub-regional area of origin, the type of certification of origin, and on experts' evaluation. The analysis is based on data released by three major Italian wine guides: Gambero Rosso, l'Espresso, and AIS (Italian Sommelier Association). Results show that: (i) white and red wines follow two different price patterns; (ii) prices are correlated with experts' evaluation; (iii) the impact of the latter is higher when other quality clues, such as geographical indications, are less effective; (iv) the role of different quality clues varies at different price levels and it is different for red and white wines; overall, wines from the Lazio region are associated with poor to mediocre quality levels. This may explain the decline in reputation and in market share that these wines are experiencing after centuries of popularity.     

Age replacement policy in a random environment using systemability

Preventive maintenance is a group of maintenance policies based on preventive actions in order to predate the failure of a component or a system. Usually, these policies are designed using a series of data related to the studied units. All policies do not consider the effect of the environment where the components or systems operate. In this article, one of the most used policies, the age replacement policy, is also discussed taking into consideration the environmental effects using an innovative concept, introduced by Pham, called systemability. Several numerical examples are carried out in order to illustrate the aim of this work. The importance of environmental factors is also demonstrated thanks to the application to a real case.     

Beam tests of composite steel-concrete members: A three-dimensional finite element model

Modern construction makes frequent use of composite steel-concrete beams for bridge and building applications. This paper describes a three-dimensional finite element model in which all components forming the composite member are modelled by means of solid elements. The proposed approach is developed using the commercial software Abaqus and is able to model the composite response without requiring information from push-out tests commonly performed to define the constitutive relationship for the shear connectors. All materials are assumed to behave in a nonlinear fashion. Contact between the elements is simulated using surface-to-surface and embedment techniques. The adequacy and accuracy of the proposed modelling approach are validated against experimental results available in the literature on simply-supported and continuous beam tests with both solid and composite slabs.     

An LMI approach for H ∞ analysis and control of discrete-time piecewise affine systems

In this paper we investigate some analysis and control problems for discrete-time hybrid systems in the piece-wise affine form. By using arguments from the dissipativity theory for non-linear systems, we show that H X analysis and synthesis problems can be formulated and solved via linear matrix inequalities by taking into account the switching structure of the considered system. In this paper we address the generalized problem of controlling hybrid systems whose switching structure does not depend only on the state but also on the control input.     

Effect of sugar, citric acid and egg white type on the microstructural and mechanical properties of meringues

Meringues are characterized by a predominant air phase and their overall quality is intimately related with microstructure. The formation of meringues microstructure relies on the capacity of egg white (EW) proteins to form voluminous and stable foams and it is ultimately related with the chemical properties of proteins and with the addition of ingredients such as sugars, salts, acids and surfactants.The study aimed at assessing the influence of sugar/EW ratio, citric acid and EW type on the microstructural and mechanical properties of meringues. Meringues prepared with different sugar/EW, citric acid level and different EW type were subjected to microstructural analysis by X-ray microtomography and to mechanical assessment by compression tests.Results demonstrate the ability of X-ray microtomography to reconstruct the 3D microstructure of meringues allowing the measurement of porosity, size, shape and distribution of pores. Citric acid, sugar concentration and EW type play a fundamental role on meringues microstructural parameters and mechanical properties. Low sugar/EW ratios as well as increasing citric acid levels increase the air phase and result in a softer texture of meringues. Moreover, low sugar/EW ratios and increasing citric acid in the meringue result in a reduction of pore size and also influence the shape of pores. Meringues microstructural and mechanical properties are affected by the EW quality: fresh and pasteurized EWs and EWs stored at refrigerated temperatures scored the highest structural and mechanical performances, while powdered and frozen EWs and albumens from old eggs showed the worst results. Not only the balance among ingredients but also the choice of raw materials can strongly affect the final quality of meringues.     

Shelf life of ready‐to‐cook cauliflower mixtures as affected by packaging film mass transport properties

In this work, the influence of packaging mass transport properties on quality loss of fresh‐cut cauliflower mixtures was addressed. The study was organised in two subsequent experimental steps; first, the selection of micro‐perforated packaging films was carried out by monitoring the package headspace gas concentrations of fresh‐cut white, green cauliflower and roman cabbage. Then, the effects of the barrier properties of the selected micro‐perforated film on shelf life of two different fresh‐cut cauliflower mixtures, stored at 4 ± 1 °C, were addressed. Results suggested that, among the investigated films, the micro‐perforated polymeric matrix with the lowest oxygen transmission rate value showed the best performance as it created the optimum headspace gas composition for each cauliflower variety, as well as, for the product mixtures. The appearance of visible moulds was the factor limiting product shelf life that accounted for about 18 days for both the investigated cauliflower mixtures.     

Emerging specializations,competences and firms' proximity in digital industries: The case of London

In order to overcome the limitations of defining industrial specializations in digital industries through SIC codes, this paper suggests measuring the specializations and competences of these industries on the basis of the degree of digital technologies present in the products and services supplied. Metadata from CrunchBase are employed, as proxies of firms' specializations and competences which are defined as the fields of activity in which firms are involved. Applying a network analysis, these specializations and competences are linked to the recognition of emerging digital technologies and the strongest combinations of products and services. We tested the proposed methodology on London, a leading centre for the digital economy.