Risk Information Seeking and Processing Model: A Meta‐Analysis

This study relies on state‐of‐the‐art meta‐analytical techniques to assess overall effects of the Risk Information Seeking and Processing (RISP) model. The results support the utility of the RISP model in predicting risk information seeking and systematic processing. However, the model demonstrated limited explanatory power for heuristic processing. A reduced model composed of only 2 variables—current knowledge and informational subjective norms—accounted for a substantial proportion of variance in the outcome variables. This more parsimonious explanation of information seeking and systematic processing might extend the utility of the RISP model to other communication settings not related to risk. Theoretical boundaries of the RISP model and implications for future research are discussed.     

Practical quantum bit commitment protocol

A quantum protocol for bit commitment the security of which is based on technological limitations on non demolition measurements and long-term quantum memory is presented.     

Influence of the addition of microencapsulated Swiss cheese bioaroma on the technical and sensory qualities of cheese bread

This study evaluated the influence of the powdered bioaroma of Swiss cheese on the technical and sensory qualities of cheese bread. The methodology of the internal preference mapping was applied. The results revealed that cheese breads containing powdered bioaroma of Swiss cheese showed high sensorial quality in terms of aroma, flavour, global acceptance and intent to purchase. The addition of the powdered bioaroma positively influenced the texture, the main parameter of acceptance. The technical quality parameters of density and water activity were constant with increasing flavouring concentration, except for samples with 6.6% Swiss cheese bioaroma powder that showed higher values of density. The multidimensional preference analysis confirmed the anova results, allowing for the clear observation of the segmentation of consumers according to the sensory characteristics of the samples (0.0, 2.2, 4.4 and 6.6% bioaroma). Sensory analysis showed that consumers preferred samples having 6.6% bioaroma.     

Effect of roasting conditions on the antioxidant compounds of quinoa seeds

The effect of different roasting conditions on the antioxidant properties and the phenolic content of quinoa seeds was studied. Advanced and final products of the Maillard reaction were also quantified in order to evaluate the contribution to DPPH radical scavenging capacity and reducing power of samples. In general, response surface analysis showed significant increases in the phenolic content, the antioxidant activity and the level of Maillard reaction products (MRPs), mainly as processing temperature increased, while roasting time had a minor impact on these response variables. The highest antioxidant activity was achieved in extracts of quinoa seeds roasted at 190 °C for 30 min. Principal component analysis applied to the data suggested that MRPs had a greater contribution to antioxidant properties than phenolic compounds in the processed samples. These results demonstrated that roasted quinoa seeds/flour may be considered as a nontraditional ingredient with enhanced antioxidant capacity for the production of functional foods.     

Combined use of UV‐C irradiation and heat treatment to improve postharvest life of strawberry fruit

The effects of UV‐C (4.1 kJ m^?2) and heat treatment (45 °C, 3 h in air) either separately or combined on the quality of strawberries (Fragaria × ananassa cv Seascape) at the 75 or 50% surface red ripening stage were assessed, the latter stage being used only in the firmness test. In addition, the development of surface fungal infections was followed and in vitro germination assays on conidia of Botrytis cinerea and Rhizopus stolonifer performed. Both heat and combined treatments, decreased hue and delayed changes of the L* parameter. All treatments reduced the accumulation of anthocyanins. Control fruit softened most while fruit treated by the combined method were the firmest. The combined treatment reduced fungal infections and delayed in vitro germination of Botrytis cinerea conidia. After 2 days at 20 °C, treated fruit had lower amount of phenolics than the control. Neither the heat nor UV‐C irradiation modified the total sugar content, although the combined treatment decreased it slightly relative to the control. Titratable acidity increased through storage at 20 °C in all fruit, but no differences between control and treated fruit were detected. The combination of UV‐C and heat treatments enhanced the benefits of applying each treatment separately, and could be useful to improve and extend strawberry fruit postharvest life. Copyright © 2004 Society of Chemical Industry     

Anti-listerial activity and biodiversity of cheese surface cultures: influence of the ripening temperature regime

Undefined microbial surface ripening consortia with anti-listerial activity were derived twice from mature retail red smear cheeses produced in factories R and K. Each of the four consortia (R , R , K , K ) was used for inoculation of soft cheeses, which were ripened according to two temperature regimes (13 °C, 13 d and 16 °C, 13 d/12 °C, 7 d, respectively) and subsequently stored at 8 °C. The protective potential of the cultures was determined by monitoring the growth of Listeria monocytogenes on the cheeses. While the protective potential of R and R was stable under both temperature regimes, the anti-listerial activity of cultures from factory K was affected by the ripening temperature. Identification of 1200 isolates revealed significant changes in the bacterial composition of all four consortia until the expiry date, while the flora successions clearly varied with different temperatures. It is shown that the temperature effect on the anti-listerial activity and composition of protective cultures in food production are individual characteristics of the respective consortia that can be monitored and used to optimize its contribution to food safety.     

Supporting users in finding successful matches in reciprocal recommender systems

User Modeling and User-Adapted Interaction - Online platforms which assist users in finding a suitable match, such as online-dating and job recruiting environments, have become increasingly popular...     

Automatic correction of background phase offset in 4D-flow of great vessels and of the heart in MRI using a third-order surface model

Magnetic Resonance Materials in Physics, Biology and Medicine - To evaluate an automatic correction method for velocity offset errors in cardiac 4D-flow acquisitions. Velocity offset correction was...