The assessment of commercial beef and chicken bouillons in terms of heterocyclic aromatic amines and some of their precursors

Herein, the assessment of commercial beef and chicken bouillons in terms of heterocyclic aromatic amines (HAAs) and some of their precursors was evaluated. Creatine and creatinine levels were ranged between 0.57–0.80 and 0.28–0.94 mg g⁻¹, respectively. Glutamic acid was found to be the most abundant amino acid in both bouillons. 2-amino-3,7,8-trimethylimidazo[4,5-ƒ]quinoxaline (7,8-DiMeIQx, up to 0.03 ng g⁻¹) was the only quantified analyte in beef bouillons, whereas it (up to 0.08 ng g⁻¹) was determined in addition to 2-amino-3-methylimidazo[4,5-ƒ]quinoxaline (IQx, up to 0.08 ng g⁻¹) in chicken bouillons. Creatine, creatinine and free amino acid composition did not have the capacity to initiate the formation of HAAs. Therefore, bouillons do not pose risk in terms of HAAs. However, it should be noted that multiple factors, such as the substrate amount and production conditions, may affect the results. Glutamic acid content is remarkable in commercial bouillons sold in Turkey.     

Effects of breed and age at slaughter on degradation of muscle lipids during processing of dry‐cured hams

Hams from Landrace, Duroc and Hampshire pigs slaughtered at ages 6, 7.5 and 9 months were processed to generate Norwegian Parma‐style hams. Lipid contents and the compositions of fatty acid classes (ΣSFA, ΣMUFA, ΣPUFA) within neutral lipids, phospholipids and free fatty acids were determined. Small differences in lipid degradation and composition of the classes were revealed. However, significant sensory differences related to lipids were observed. Breed was more important than age. Dry‐cured Hampshire hams gave a more intense mature odour that may be associated with higher overall lipid degradation. Unexpectedly, these hams also demonstrated high juiciness and tenderness, which could be related to the melting characteristics of the fat. Dry‐cured Duroc hams showed a higher susceptibility towards rancidity, presumably associated with preferential oxidation of n‐6 fatty acids relative to C18:1 n‐9. Dry‐cured Landrace hams showed the lowest juiciness and tenderness, likely due to their lower fat content (marbling).     

Achieving real-time object detection and tracking under extreme conditions

In this survey, we present a brief analysis of single camera object detection and tracking methods. We also give a comparison of their computational complexities. These methods are designed to accurately perform under difficult conditions such as erratic motion, drastic illumination change, and noise contamination.     

An empirical investigation of competency factors affecting e-business success in European SMEs

In the last decade there was growing interest in strategic management literature about factors that influence a company's ability to use IT. There is general consensus that knowledge and competency are necessary in developing an IT capability, but there is very little understanding of what the necessary competencies are, and how they influence IS usage in different contexts. The small and medium-sized enterprise context is particularly interesting for two reasons: it constitutes a major part of the economy and it has been relatively unsuccessful in exploiting e-business.     

A network view of business systems

In this paper, we present a novel business network construction approach, where the nodes of the network correspond to the names of the companies in a particular stock market index, and its links show the co-occurrence of two company names in daily news. Our approach consists of two phases, in which search for the company names in the news articles and network construction operations are performed, respectively. To increase the quality of results, each article is classified as business news or not business news before these operations, and only the articles that are classified as business news are considered for network construction. The resulting network presents a visualization of the business events and company relationships during the corresponding time period. We study both co-occurrences as well as single occurrences of company names in the articles scanned in our analysis.     

Electrochemical synthesis of polyindole on 304-stainless steel in LiClO4–acetonitrile solution and its corrosion performance

The use of electrochemically synthesized polyindole (PIN) film was investigated for protective coating on 304-stainless steel (SS). Polyindole was deposited via anodic oxidation of the corresponding monomer, indole in acetonitrile (ACN) solution containing LiClO₄. It provided an adherent and stable coating on SS. The corrosion performance of coated and uncoated SS was investigated in 3.5% NaCl solution using electrochemical impedance spectroscopy (EIS), anodic polarization curves and open-circuit potential–time (E_ocp–t) diagrams. These tests demonstrated that PIN coating provided important barrier effect to SS for important immersion times in aggressive medium.     

Chemical,thermal, and mechanical properties and ultraviolet transmittance of novel nano-hydroxyapatite/polyethylene terephthalate milk bottles

Polyethylene terephthalate (PET)/nano-hydroxyapatite (nHAp) composite granules were obtained using twin-screw extruder. Preforms were prepared by injection molding and then PET/nHAp bottles were produced by blow molding. For PET bottles with nHAp, the migration amounts of carboxylic acid (COOH), acetaldehyde (AA), diethylene glycol (DEG), and isophthalic acid (IPA); glass transition temperature (T_g); melting temperature (T_m); and the maximum crystallization temperature (T_cry) were measured. The load-carrying capacity, burst strength, stress cracking, and regional material distribution tests were carried out on the bottles. X-ray diffraction, scanning electron microscopy, Fourier transform infrared spectroscopy, differential scanning calorimetry, and ultraviolet transmittance analyses were conducted to explain the changes in mechanical, chemical, physical properties, and light transmission of bottles. It was found out that the COOH amount increased and the AA content decreased with increasing nHAp amount. On the other hand, no change was observed in the amounts of DEG and IPA. Although the mechanical properties such as load-carrying capacity and burst strength of the bottles have improved, it has been determined that the standard environmental stress crack resistance test procedure cannot be applied to such a composite. Experimental findings indicate that nHAp disrupts the chemical structure of PET and it isolates harmful chemicals such as AA by forming intermolecular bonds. Moreover, with the addition of up to 0.8% nHAp, PET bottles block the light transmission approximately 80% within 400–700 nm wave length zone. The study demonstrates that the PET/nHAp composite bottles can be used in the food industry, particularly in the packaging of milk and milk products which are vulnerable to light exposure.