Combined effect of an O2 absorber and oregano essential oil on shelf-life extension of Greek cod roe paste (tarama salad) stored at 4 °C

In the present study the combined effect of an O₂ absorber and oregano essential oil (0.1% v/w) on shelf life extension of Greek cod roe paste (tarama salad) stored under refrigeration (4 °C) was investigated. The study was based on microbiological [Total viable count (TVC), Lactic Acid Bacteria (LAB), Enterobacteriaceae, H₂S-producing, yeast and molds and Clostridium spp.), physicochemical (pH, fatty acid composition, thiobarbituric acid (TBA), and color) and sensory (color, odor, and taste) changes occurring in the product as a function of treatment and storage time. Aerobically packaged tarama salad stored at 4 °C was taken as the control sample. Results showed that TVC exceeded 7 log cfu/g on day 12–13 of storage for control samples and day 31–32 for samples containing oregano oil. Samples containing either the O₂ absorber or the O₂ absorber plus oregano oil never reached 7 log cfu/g during the 60 day storage period. LAB were only partially inhibited by the oregano oil and/or the O₂ absorber. Yeasts and molds were totally inhibited by the O₂ absorber. Enterobacteriaceae populations were below the method detection limit (2 log cfu/g) H₂S-producing bacteria were the dominant spoilage microorganisms. Clostridum spp. was absent in 25 g sample. pH decreased from an initial value of 4.36 to 3.03 depending on specific treatment. Color parameters L and b increased and a decreased in control samples as well as in samples containing oregano oil. Color parameters remained unaffected in samples containing the O₂ absorber. TBA expressed as malondialdehyde (MDA) values increased from 1.5 mg/kg to 3.4, 3.2 and 2.9 mg/kg for samples containing oregano oil, the O₂ absorber and O₂ absorber plus oregano oil at the point of sensory rejection, respectively. Saturated fatty acids (SFA) increased during storage with a respective decrease in monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) both in control samples and samples containing oregano oil. Fatty acid composition remained unaffected in all samples containing the O₂ absorber. Sensory shelf life was 24 days for the control samples, 32 days for samples containing oregano oil, 60 days for samples containing the O₂ absorber and at least 60 days for samples containing the O₂ absorber plus oregano oil.

Industrial relevance

Oxygen absorbers as well as plant essential oils are considered natural means of preservation and may substantially extend the shelf life of foodstuffs while maintaining desirable sensory attributes (taste, odor and color).     

The agonistic metaphor in psychotherapy: Should clients battle their blues?

A tradition stretching back to early Greek philosophy has described the mind as a field of struggle or even battle. This comparison has been termed the agonistic metaphor, based on the Hellenistic notion of athletic contests. Today, it is not uncommon for psychotherapists and the general public to seek solutions to mental health problems agonistically. Examples of this are cited from major psychodynamic, cognitive, behavioral, family, and humanistic theorists, and advantages and disadvantages of the metaphor are explored. Although agonistic thinking can energize clients and ennoble the therapeutic journey, it runs the risk of ignoring educative aspects of problematic situations and ironically perpetuating the resistance it predicts. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

A model for the development of a power production system in Greece,Part I: Where RES do not meet EU targets

This paper studies the electricity production system of the Greek Interconnected Electric Production System using a model created with the software package WASP-IV. The period of study is from 2009 to 2030. It consists of three scenarios using three different criteria: energy, environmental and economic. The three scenarios are the business as usual, the lignite and the natural gas. Subsequently, a sensitivity analysis is carried out for the annual growth rate of electricity consumption and load demand. The paper examines how the three criteria change, when there are no other energy sources beyond those already in use (lignite, oil, natural gas, biomass, solar, wind and hydropower) with no CO₂ capture policies and with the electricity production from Renewable Energy Sources not to reach the targets of the European Union for 2020. In a second paper, three other scenarios examine production with the Renewable Energy Sources to reach the targets of the European Union for 2020.     

希腊、罗马文化对英语词汇的影响

介绍希腊、罗马神话的起源、发展及其相互关系,采用典型范畴理论,划分出源于希腊罗马神话的习语及由专有名词转化而来的普通名词,揭示其中一些较为典型词语的来源及其文化内涵,并阐述其对英语语言产生的影响,最后指出语言学习者应探索文化背景知识,尤其应探索和积累古希腊、罗马文化知识。     

Effectiveness of synthetic and potential natural antioxidants in improving the stability of sheep's anhydrous butter fat during long-term storage

Sheep's anhydrous butter fat as prepared by including separately heat grits, turmeric, rosemary, sage, rue and fennel at a level of 75 g dry matter kg^?1 butter. The product as stored at room temperature in clear glass jars for a period of one year. The storage stabilities of the anhydrous butter fat samples ere compared ith a control and ith a sample treated ith a 1:1 mixture of BHA and BHT at a level of 0.25 g kg^?1. Both storage time and type of treatment had highly significant effects (P?0.01) on the peroxide value and free fatty acid content of the product. None of the treatments succeeded in keeping the peroxide value belo 5 mEq O₂ kg^?1 beyond the fourth month of storage. The BHA-BHT mixture and rosemary helped extend the peroxide induction period to 10 and 6 months respectively. Turmeric and heat grits ere as effective as BHA-BHT in controlling the oxidative rancidity during the first four months of storage. The rest of the herbs exhibited a pro-oxidant effect throughout the study hen they ere used separately. In a second experiment, some cases of positive synergistic interactions ere observed beteen turmeric and heat grits on one hand and the herbs used in the study on the other. This pattern as not regular as negative interactions ere also observed in some other cases. Free fatty acid content of all the samples remained belo 10 g kg^?1 as oleic acid; hoever, fennel had a significant (P?0.05) effect on controlling the evolution of free fatty acids.     

Un détail de ce qui change: Function of a Function

Why should computation be leading to a bifurcation in architectural detailing, resulting in a simultaneous, and opposing, tendency towards either greater precision in fabrication or increasing plasticity? Architectural designer and theorist Peter Macapia asks what is driving these propensities in computation, and what in turn historically might be the relation between the detail and force. What comes into play now, though, when architectural style is no longer identified by a taxonomy of parts, or a vocabulary of orders, but rather by a network of forces and functions correlating actions? How might economic and political power be interacting with force, the diagram and function in contemporary design?     

基于Mahony与改进Kalman融合的姿态解算方法

获得精确的载体姿态信息是提高载体导航定位的关键。 针对加速运动会产生非重力加速度干扰,而传统滤波算法无法 解决其导致的精度下降的问题,提出一种基于 Mahony 和改进 Kalman 融合的姿态解算方法。 首先采用惯性测量传感器所得数 据进行 Mahony 解算,将其结果作为改进 Kalman 的量测信息;其次通过陀螺仪解算,将其结果作为改进 Kalman 的状态信息实现 姿态解算。 实验结果表明,本文所提出的方法相较于传统方法,解算精度提高一个数量级以上,能有效地抑制漂移误差高频噪 声,大幅提升了载体姿态角解算精度,且具有良好的收敛性。     

Describing morphological phenomena of modern greek using a unification grammar formalism

The unification-based formalism, suitable for encoding a wide variety of grammars for computational applications and the linguistic research, can also be applied to the area of computational morphology. The morphological processor, presented in this paper, is based on the PATR II formalism and provides the system with a context-sensitive approach as opposed to the more classical finite state automaton approach. It has been designed as a tool to describe a range of linguistic models, in which unification plays the centrol role. Our software system can be used to describe various morphological phenomena of Modern Greek (and any other highly inflected language) such as inflection, derivation, accentuation, composition, etc. Stored morphological information representing a word, is operationally divided into syntactic and semantic parts and is described in terms of attribute-value pairs. The unification-based formalism provides a unified approach to deal with the stratified levels of linguistic information, namely morphology, syntax and semantics.