Effect of different fibres on texture,rheological and sensory properties of acid casein processed cheese sauces

The objective of this study was the evaluation of different fibres (bamboo, acacia, potato or citrus) addition on texture, rheological and sensory properties of acid casein processed cheese sauces. Fibres used in production of sauces had an impact on the texture, viscosity, viscoelastic and sensory properties. The largest increase in viscosity was observed in products with addition of potato fibre, which have good water holding and adsorption capacity. Processed cheese sauce with the addition of citrus fibre was characterised by the highest values in general, and the increase of this feature in the tested samples was regular. Adhesiveness was the highest in products with 1% addition of every fibre. The lowest values of viscosity single shear, G′ and G″ moduli, among all tested, had sauces with acacia fibre. Moreover, they had the most thin liquid consistency, which was different from preferred one.     

Polymorphisms of Encoding Genes IL1RN and P2RX7 in Apical Root Resorption in Patients after Orthodontic Treatment

External apical root resorption (EARR) is one of the most serious complications associated with orthodontic treatment. The aim of the study was to analyze the relationships between selected single nucleotide polymorphisms (SNPs) in Interleukin 1 receptor antagonist (IL1RN), purinoreceptor P2X7 (P2RX7) and EARR in patients after orthodontic treatment. The study comprised 101 patients who underwent a complex orthodontic treatment with a combination of fixed appliances. Roots were measured based on orthopantomograms and lateral cephalometric radiographs taken before and at the end of the treatment using diagnostic software. Proportional measurements of selected teeth were made using the modified Linge and Linge methods. Based on the presence or absence of EARR, patients were divided into two groups: control group, 61 patients without EARR (with 0.90 ≤ rRCR ≤ 1.00), and EARR group, 40 patients with EARR (rRCR < 0.90). Root resorption in selected groups was also evaluated with the scores of Malmgren and Levander. SNP analysis was performed using the real-time polymerase chain reaction (PCR) method. The analysis indicated that a specific haplotype of P2RX7 (rs208294) and IL1RN (rs419598) modified the risk of EARR development (p < 0.05), with a Bonferroni correction. The analysis of the P2RX7 and IL1RN gene polymorphisms showed that the presence of SNPs of these genes may predispose individuals to EARR. These findings indicate that EARR is a complex condition influenced not only by environmental factors and needs further study on the genetic risk factors.     

Poly(hydromethylsiloxane)-derived high internal phase emulsion-templated materials (polyHIPEs) containing palladium for catalytic applications

Journal of Materials Science - Cross-linking of poly(hydromethylsiloxane) (PHMS) with 1,3,5,7-tetramethyl-1,3,5,7-tetravinylcyclotetrasiloxane (D4Vi) in water-in-oil high internal phase emulsion...     

Robotic technologies for solar‐powered UAVs: Fully autonomous updraft‐aware aerial sensing for multiday search‐and‐rescue missions

Large‐scale aerial sensing missions can greatly benefit from the perpetual endurance capability provided by high‐performance low‐altitude solar‐powered unmanned aerial vehicles (UAVs). However, today these UAVs suffer from small payload capacity, low energetic margins, and high operational complexity. To tackle these problems, this paper presents four individual technical contributions and integrates them into an existing solar‐powered UAV system: First, a lightweight and power‐efficient day/night‐capable sensing system is discussed. Second, means to optimize the UAV platform to the specific payload and to thereby achieve sufficient energetic margins for day/night flight with payload are presented. Third, existing autonomous launch and landing functionality is extended for solar‐powered UAVs. Fourth, as a main contribution an extended Kalman filter (EKF)‐based autonomous thermal updraft tracking framework is developed. Its novelty is that it allows the end‐to‐end integration of the thermal‐induced roll moment into the estimation process. It is assessed against unscented Kalman filter and particle filter methods in simulation and implemented on the aircraft's low‐power autopilot. The complete system is verified during a 26 h search‐and‐rescue aerial sensing mock‐up mission that represents the first‐ever fully autonomous perpetual endurance flight of a small solar‐powered UAV with a day/night‐capable sensing payload. It also represents the first time that solar‐electric propulsion and autonomous thermal updraft tracking are combined in flight. In contrast to previous work that has focused on the energetic feasibility of perpetual flight, the individual technical contributions of this paper are considered core functionality to guarantee ease‐of‐use, effectivity, and reliability in future multiday aerial sensing operations with small solar‐powered UAVs.     

Thermal Decomposition of Partially Hydrogenated Rapeseed Oil During Repeated Frying Traditional and Fast French Fries

The aim of this study was to compare thermal degradation of oil, especially the composition of the polymer in a polar and nonpolar fraction of oil, used for repeated frying of fast and traditional French fries. The French fries were fried using the partially hydrogenated rapeseed oil. Fast French fries were characterized by a half shorter frying time compared to traditional ones. The frying process was done at 170 °C ± 5 °C in 5‐l electric fryers and carried out in 15‐min cycles for 48 hours. The content of thermal decomposition of triacylglycerol (TAG) in both fractions of oil was analyzed by high‐performance size‐exclusion chromatography (HPSEC). In all analyzed samples, thermal decomposition products were found. However, the composition of a polar and nonpolar fraction of oil was not the same. In a nonpolar fraction, only the monomers and hydrolysis products of TAG were observed. In a polar fraction, dimers, trimers, and oligomers of TAG were also found. The shorter time of frying the fast French fries resulted in a lower total and individual polymers content in all steps of analysis compared to the oil used for frying the traditional French fries.     

Reduction of Captan,Boscalid and Pyraclostrobin Residues on Apples Using Water Only,Gaseous Ozone,and Ozone Aqueous Solution

Intensive use of plant protection products in modern agriculture and horticulture often results in increasing residue levels of active ingredients of plant protection products in fruits and vegetables. Even if the maximum residue levels are not exceeded, the synergic effects of various compounds may have a serious impact on consumers' health. In particular, more sensitive consumer groups, e.g., children, may be affected. Therefore, it is important to develop an effective method that could be utilized for reduction of pesticide residue levels in food products of plant origin. In this work, possible application of ozone to reduce pesticide residue levels in apples has been investigated. The fruits were treated with ozone in gaseous state, in ozonized water, and in water alone, which was used for rinsing the fruits. The experiments included tests on apples that were subjected to a protection program using captan, boscalid and pyraclostrobin. The ozonized water and treatment with a gaseous ozone were found to be not more efficient in reducing the pesticide content on the fruits than simple washing procedures, e.g., 81–95% reduction of captan residue or 40–67% reduction of boscalid residue and 20–42% reduction of pyraclostrobin residue. Still, ozonation of water used for rinsing prevented fruits from consecutive contamination by pesticide residues present in water after several rinsing cycles. It was proven that application of ozonation process as a part of post-harvest treatment of apples may be beneficial for the fruit quality.