Soil sealing footprint as an indicator of dispersed urban growth: a multivariate statistics approach

The present study introduces a set of indicators derived from high-resolution land-use maps with the aim to illustrate the spatial distribution, intensity, and diversity of sealed soils in a Mediterranean region (Rome, Italy) shifting from a mono-centric spatial organization toward a dispersed urban agglomeration. A multivariate approach provides a comprehensive assessment of Rome ‘sealing footprint’, classifying local districts according to different imperviousness profiles. Results illustrate the rearrangement of the land-use structure determined by suburbanization with higher soil consumption and lower land-use efficiency. The approach is considered a promising tool to inform policies for a spatially balanced and land-saving urban development.     

Juice and by-products from pomegranate to enrich pancake: characterisation and shelf-life evaluation

In this study, a fortified pancake with all parts of pomegranate as juice and by-products, added in the formulation, was designed. The influence of pomegranate addition on nutritional and sensory quality of pancake, as well as on its shelf-life, was assessed. As one would expect, the enrichment significantly improved the pancake polyphenolic content as compared to the control sample. Surprisingly, pomegranate addition did not affect its sensory quality. In fact, the enriched pancake was greatly appreciated from the sensory point of view. Results also suggested that the addition of pomegranate improved the glycemic index (GI). In fact, while a value of GI equal to 100 was obtained for the control sample, a GI of 71 was measured for the fortified sample. In terms of shelf-life, 30 days were obtained for the enriched pancake, whereas the control sample remained acceptable for about 26 days.     

Hydrolytic degree and antioxidant activity of purified casein characterised by different haplotypes (αs1-, β- and k-casein) after enzymatic hydrolysis with pepsin and enzymatic extract from Pleurotus eryngii

The aim of this study was to estimate the hydrolytic degree and antioxidant activity of purified casein characterised by different haplotypes (α_s1-, β- and k-casein) after in vitro digestion with two different enzymatic systems: pepsin from porcine gastric mucosa (EP) and a crude enzymatic extract from the edible mushroom Pleurotus eryngii. The used enzymes showed a different mode of casein catalysis with a consequent production of peptides of different antioxidant activity. The CN haplotype significantly influenced peptides production; in fact, the amino acid substitutions caused by genetic polymorphisms at the α_s1-, β- and k-CN loci influenced the sites of enzymatic cleavage and therefore the produced peptides. The above is evidenced by the different antioxidant activity found in the hydrolysates depending on the used enzymatic system, the CN haplotype, and the CN haplotype × enzymatic treatment interaction. The findings of this study are a perspective for the production of specific foods that exert a biological effect in addition to the nutritional one.     

Weissella cibaria short-fermented liquid sourdoughs based on quinoa or amaranth flours as fat replacer in focaccia bread formulation

Production of the traditional Italian Focaccia bread (FcBread) requires reformulation to meet the new rules for healthier foods. We tested the applicability of a short-fermented (15 h) liquid sourdough (LS) (dough yield, DY, 250), obtained using quinoa (Q) or amaranth (Am) flour fermented with a Weissella cibaria strain (C43-11) producing exopolysaccharides (EPS) as fat replacer in yeast-leavened FcBread. The LSs were applied during the FcBread-making process at industrial pilot plant, reducing the added fat amount by 20% (FcBread-QLS and FcBread-AmLS) and products were compared with reference samples not containing EPS. All the products were analysed for physico-chemical properties (pH, TTA, organic acids, protein content and profile, instrumental colour), textural properties, sensory quality and glycemic index. The application of both pseudo-cereal-based W. cibaria LSs in FcBread allowed obtaining products with a reduced amount of fat, increased protein amount, mainly due to the albumin and glutenin/glutelin fractions, reduced glycemic index, improved texture and preserved in the traditional sensory profile of ‘focaccia’.     

Application of new double side approach method to the solution of super-elliptical plate problems

The new double side approach method combining the mathematical programming and the subdomain method in the method of weighted residual is presented in this article. Under the validation of maximum principle, and up on the subdomain method, the differential equation can be transferred into a bilateral inequality problem. Applying the genetic algorithms helps to find optimal solutions of upper and lower bounds which satisfy the inequalities. Here, the method is first verified by analyzing the deflection of elliptical clamped plate problem under various aspect ratios and further apply it to analyze the clamped super-elliptical plates problem. By using this method, the good approximate solution can be obtained accurately.     

Characterization of micellar systems produced by new amphiphilic conjugates of poly(ethylene glycol)

This study proposes polymeric micelles produced using new amphiphilic conjugates between amino- or carboxy-mPEG₂₀₀₀ and three different α-lipoamino acids (PEG-LAA). The characterization of these colloidal systems showed CMC values, in the order of 10^?5?M, that are interesting in the view of an in vivo administration. The PEG-LAA micelles also showed a good stability at 37?°C and upon dilution in aqueous media. Using a colored probe as a model lipophilic compound, the loading efficiency and in vitro release profile were also outlined.     

High Temperature Oxidation and Microstructural Evolution of Modified MCrAlY Coatings

Thermal sprayed MCrAlY coatings are widely used as a bond coat in thermal barrier systems to protect the substrate from corrosion and high temperature oxidation and to improve the compatibility between the ceramic top coat and metallic substrate. In this paper, the high temperature oxidation resistance of MCrAlY coatings with modified compositions was evaluated; in particular, the effect of the addition of reactive and refractory elements (Ta, Re, Si, and Hf) was investigated. MCrAlY coatings were obtained by high velocity oxygen fuel spray and vacuum plasma spray techniques; samples were exposed to air at 1423 K (1150 °C) and the oxidation kinetics were evaluated by measuring the thickness of the thermally grown oxide (TGO) scale at several exposure times. Experimental data confirmed that the oxidation resistance of MCrAlY coatings is strictly related to the amount of the reactive and refractory elements in the starting powders and that a thorough understanding of the microstructural modifications taking place during oxidation is essential for controlling TGO growth and thermal barriers’ durability.