Bibliometric-enhanced information retrieval: a novel deep feature engineering approach for algorithm searching from full-text publications

Scientometrics - Recently, tremendous advances have been observed in information retrieval systems designed to search for relevant knowledge in scientific publications. Although these techniques...     

Stabilising and Trimming 3D Woven Fabrics for Composite Preforming Applications

The work presented here focusses on the developments in the stabilising and trimming of 3D woven preforms. Dry fibre preforms are notoriously difficult to trim; once a fabric is cut, it loses its edge stability and consequently the fabric frays. The result is an unstable fabric which can easily be displaced/ distorted prior to composite manufacturing. In this work, three stabilisation and three trimming techniques were investigated. Of the stabilisation techniques these included powder binder, thermoplastic binder yarn (activated to give fabric stabilization); and polyester stitching. The stabilised fabrics were trimmed to near-net-shape using different trimming techniques. The trimming techniques investigated were laser, clicker press and ultrasonic knife. Each stabilisation method was trialled with each trimming method to assess the most suitable combination. The assessment of quality and suitability was made by observing the level of stabilisation, amount of fraying fibres, quality of the cut, ease of application and repeatability of the process. This paper details the assessments made for each combination alongside practical application conclusions. The key findings were; cutting by means of a laser is capable of sealing the fabric edges, producing high edge quality. Stitching as a method of stabilising is not sufficient in preventing fibres from moving during the cutting process, hence producing an unclean cut.     

An efficient ontology-based topic-specific article recommendation model for best-fit reviewers

Scientometrics - In general peer review is accredited as the vital and utmost cornerstone of the scientific publishing and research developments. Undeniably, the reviewers play a decisive role in...     

Synthesis,characterization, and gas-sensing performance of macroporous Zn-doped NiO thin films for ammonia gas detection

Journal of Materials Science: Materials in Electronics - Zinc-doped nickel oxide (NiO:Zn) thin films have been synthesized by chemical spray pyrolysis (CSP), then we have studied the structural,...     

Effects of Pretreatment on Properties of Gelatin from Perch (Lates Niloticus) Skin

Fish gelatins obtained from perch fish skin pretreated with various solutions containing acetic acid, sodium hydroxide (NaOH) and sodium chloride (NaCl) were successfully characterized for their nanostructure pattern using field emission scanning electron microscopy. Each pretreatment transformed collagen to gelatin with fibril, zigzag cracks, straight rods, and cross-linked rods nanostructure patterns. Pretreatment solutions also affect the gel yield, gel strength, amino acid profile, and functional groups in perch gelatin as analyzed by Fourier transform infrared spectroscopy. Samples pretreated with NaCl, NaOH, and acetic acid solution showed the highest gel yield (22.84%) and gel strength (179.84 g). Fourier transform infrared spectra for perch gelatins also revealed weak C–N amide II and III bond stretches as well as weak C=O bond stretch.     

Potential of bacteriocinogenic Lactococcus lactis subsp. lactis inhabiting low pH vegetables to produce nisin variants

Antimicrobial behavior of lactic acid bacteria (LAB) has been explored since many years to assess their ability to produce bacteriocin, a natural preservative, to increase the shelf life of food. This study aims to characterize bacteriocin producing strains of lactic acid bacteria isolated from acidic to slightly acidic raw vegetables including tomato, bell pepper and green chili and to investigate their potential to inhibit food related bacteria. Among twenty nine LAB screened for antimicrobial activity, three exhibited antagonism against closely related bacterial isolates which was influenced by varying temperature and pH. They were identified up to strain level as Lactococcus lactis subsp. lactis TI-4, L. lactis subsp. lactis CE-2 and L. lactis subsp. lactis PI-2 based on 16S rRNA gene sequence. Their spectrum of inhibition was observed against food associated strains of Bacillus subtilis and Staphylococcus aureus. Moreover, L. lactis subsp. lactis PI-2 selected on the basis of higher antimicrobial activity was further evaluated for bacteriocin production which was detected as nisin A and nisin Z. These findings suggest the possible use of L. lactis strains of vegetable origin as protective cultures in slightly acidic as well as slightly alkaline food by the bio-preservative action of bacteriocins.     

Ultrafiltered milk reduces bitterness in reduced-fat Cheddar cheese made with an exopolysaccharide-producing culture

The objectives were to reduce bitterness in reduced-fat Cheddar cheese made with an exopolysaccharide (EPS)-producing culture and study relationships among ultra-filtration (UF), residual chymosin activity (RCA), and cheese bitterness. In previous studies, EPS-producing cultures improved the textural, melting, and viscoelastic properties of reduced-fat Cheddar cheese. However, the EPS-positive cheese developed bitterness after 2 to 3 mo of ripening due to increased RCA. We hypothesized that the reduced amount of chymosin needed to coagulate UF milk might result in reduced RCA and bitterness in cheese. Reduced-fat Cheddar cheeses were manufactured with EPS-producing and nonproducing cultures using skim milk or UF milk (1.2×) adjusted to a casein:fat ratio of 1.35. The EPS-producing culture increased moisture and RCA in reduced-fat Cheddar cheese. Lower RCA was found in cheese made from UF milk compared with that in cheese made from control milk. Ultrafiltration at a low concentration rate (1.2×) produced EPS-positive, reduced-fat cheese with similar RCA to that in the EPS-negative cheese. Slower proteolysis was observed in UF cheeses compared with non-UF cheeses. Panelists reported that UF EPS-positive cheese was less bitter than EPS-positive cheese made from control milk. This study showed that UF at a low concentration factor (1.2×) could successfully reduce bitterness in cheese containing a high moisture level. Because this technology reduced the RCA level (per g of protein) to a level similar to that in the control cheeses, the contribution of chymosin to cheese proteolysis would be similar in both cheeses.