Flaxseed proteins: food uses and health benefits

Flaxseed proteins are potent multi‐functional ingredients for food formulation owing to their techno‐functionalities, food preservation capacity, and health benefits. A possible synergistic effect with mucilage on their functionalities could be valuable even though this co‐product in flaxseed may limit the protein yield during their production processes. Their techno‐functional properties could also be considered in mixture with other flax bioactive components such as lignans and fibre to enhance the value of the flaxseed meal. The present paper reviews flaxseed protein uses in food and their health benefits. New perspectives according to consumers’ demand for products with health promoting bioactive components are also suggested.     

Chemical composition and functional properties of Ulva lactuca seaweed collected in Tunisia

The chemical composition and some functional properties of the dried “Ulva lactuca” algae, collected from the littoral between the Taboulba and Sayada area, were determined. The dried “U. lactuca” algae were investigated for their soluble, insoluble and total dietary fibre content, mineral amount, amino acid and fatty acid profiles, swelling capacity (SWC), water holding capacity (WHC) and oil holding capacity (OHC). Results showed that “U. lactuca” alga powder was characterised by a high content of fibres (54.0%), minerals (19.6%), proteins (8.5%) and lipids (7.9%). The neutral fibres contain hemicellulose (20.6%), cellulose (9.0%) and lignin (1.7%). The proteinic fraction analysis indicated the presence of essential amino acids, which represent 42.0% of the total amino acids. The fatty acids profile was dominated by the palmitic acid, which represents about 60.0% of the total fatty acids, followed by oleic acid (16.0%). The study of the functional properties proved that SWC, WHC and OHC of this alga varied with temperatures and that were comparable to those of some commercial fibre rich products.     

Rieter公司推出最新的倍捻机——UT 50

事实上．除了地毯丝以外，对于超过500D的加捻丝．都可以归为“工业丝”范畴。这些纱线包括：塑料制品增强材料．用于帆布和防水布；橡胶制品增强材料．如车用风扇带、轮胎和胶管：登山绳、吊装带和农用绳；人工草坪和体育用品面料等。     

Dynamic buckling of stiffened cylindrical shells of revolution under a transient lateral pressure shock wave

A modal method of analysis is used to determine the response of an infinitely long stiffened cylindrical shell of revolution to a transient lateral pressure produced by an underwater explosion and propagating in an acoustic fluid. The shell is initially immersed, hence prestressed by the external hydrostatic pressure. A theory of dynamic buckling is then developed for cylindrical shells subjected to transverse pressure pulses of different durations.     

Muscle proteome and meat eating qualities of Longissimus thoracis of "Blonde d'Aquitaine" young bulls: A central role of HSP27 isoforms

Longissimus thoracis (LT) of 10 Blonde d'Aquitaine young bulls were sampled at slaughter. Protein composition of fresh muscle and of meat aged for 14 days was investigated by two-dimensional electrophoresis. Cooked meat properties were also evaluated by sensory analysis. When searching for early predictors of tenderness, abundance of succinate dehydrogenase (SDH) was the best common predictor of initial and overall tenderness, explaining 65.6% and 57.8% of variation of these palatability traits. Study of the evolution of the protein content during ageing allowed to identify targets of postmortem proteolysis. They were mainly structural (actin, MyBPH) and chaperone (HSP27, α-crystallin) proteins. Furthermore, in a regression analysis modelling sensory tenderness, levels of HSP27 in fresh muscle and levels of HSP27 fragments in aged meat explained up to 91% of variation in sensory scores. Data suggest the existence of an underlying HSP27-related cellular mechanism, with consequences on tenderness development.     

纺工业用纱的新型倍捻机

纺工业用纱的UTC 60倍捻机的主要优势是它的适纺性强,适纺纱线的线密度范围为235～18 000 dtex,并装有电子传动筒子质量补偿系统.     

Application of EC regulation no. 2073/2005 regarding Listeria monocytogenes in ready-to-eat foods in retail and catering sectors in Europe

This paper covers the key elements regarding the risks factors for Listeria monocytogenes causing listeriosis in food prepared in the retail and catering sectors in Europe. This article specifically considers the application of EC Regulation No. 2073/2005 L. monocytogenes criteria in ready-to-eat foods to these sectors, and presents guarantee prevention measures applicable to these sectors. The current approach will have to be integrated in to the 2009 Codex international standard for L. monocytogenes in RTE foods.     

Measurement and Classification of Out-of-Sequence Packets in a Tier-1 IP Backbone

We present a classification methodology and a measurement study for out-of-sequence packets in TCP connections going over the Sprint IP backbone. Out-of-sequence packets can result from many events including loss, looping, reordering, or duplication in the network. It is important to quantify and understand the causes of such out-of-sequence packets since it is an indicator of the performance of a TCP connection, and the quality of its end-end path. Our study is based on passively observed packets from a point inside a large backbone network-as opposed to actively sending and measuring end-end probe traffic at the sender or receiver. A new methodology is thus required to infer the causes of a connection's out-of-sequence packets using only measurements taken in the "middle" of the connection's end-end path. We describe techniques that classify observed out-of-sequence behavior based only on the previously and subsequently-observed packets within a connection and knowledge of how TCP behaves. We analyze numerous several-hour packet-level traces from a set of OC-12 and OC-48 links for tens of millions connections generated in nearly 7600 unique ASes. We show that using our techniques, it is possible to classify almost all out-of-sequence packets in our traces and that we can quantify the uncertainty in our classification. Our measurements show a relatively consistent rate of out-of-sequence packets of approximately 4%. We observe that a majority of out-of-sequence packets are retransmissions, with a smaller percentage resulting from in-network reordering     

Comprehensive Survey of FIR-Based Sample Rate Conversion

Journal of Signal Processing Systems - Sample rate conversion (SRC) is ubiquitous and critical function of software defined radio and other signal processing systems (speech coding and synthesis,...