346 research outputs found
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Software licensing, cloud computing agreements, open source, & Internet TOU.
No full textSoftware licensing, cloud computing agreements, open source, & Internet TOU provides practitioners with a comprehensive analysis of the concepts and methods of software licensing with an emphasis on the contract and intellectual-property interface of this process. Author Michael L. Rustad examines key clauses and negotiating points that both licensors and licensees confront in licensing software, as well as provides insight into the larger business implications of software-licensing strategies
The combined effect of pulsed electric field treatment and brine salting on changes in the oxidative stability of lipids and proteins and color characteristics of sea bass (Dicentrarchus labrax)
No full textA combined effect of pulsed electric field application and salting in a brine with 5 and 10% w/w NaCl on oxidative stability of lipids and proteins, as well as color characteristics of sea bass samples, was assessed in the study. The applied intensity of the current was set at 10 and 20 A corresponding to 300 and 600 V cm−1, respectively. Pulsed electric field (PEF) treatment led to a significant (p<0.05) increase in primary and secondary lipid oxidation products expressed as peroxide value, conjugated dienes and 2-thiobarbituric acid reactive substances in PEF-treated samples compared to untreated ones. Conjugated dienes, as unstable primary oxidation products, correlated with b*-value (p<0.05, R=0.789), suggesting their contribution to the yellowness of the fish flesh due to fast decomposition and conversion into secondary oxidation products yielding yellow pigmentation.
However, none of the fish samples treated at the higher current intensity of 20 A exceeded the acceptable level of 5 meq active oxygen/kg lipid according to the requirements of the Standard for fish oils CODEX STAN 329-2017, suggesting acceptable oxidative status quality of sea bass samples after the treatment. PEF-treated fish samples also showed a significant increase in Schiff bases and total carbonyls on day 5 and day 8 of brine salting compared to non-treated samples, revealing a strong effect of electroporation on protein oxidation
Absorbent pads for food trays made from Sphagnum moss.
No full textEvaluation of the antimicrobial activity of Sphagnum moss, used as adsorbent trays for the packaging of fresh food (fish
Study of the influence of pulsed electric field pre-treatment on quality parameters of sea bass during brine salting
No full textPulsed electric field (PEF), as an emerging technique, has recently gained increased popularity in food processing and preservation. However, applications in the seafood industry are still scarce. In the present study, sea bass samples were subjected to PEF pre-treatment prior to brine salting to verify the possible acceleration of the brining rate, increasing the salt uptake and ensuring the homogeneous salt distribution in the muscle. The applied intensity of the current was set at 10 and 20 A (corresponding to a field strength of 0.3 and 0.6 kV/cm) prior to sea bass salting in brine with 5 and 10% salt concentration, respectively. The results have shown that PEF pretreatment could effectively shorten the brine salting time compared to control samples (from 5 to 2 days), or increase the salt uptake up to 77%, ensuring at the same time its homogenous distribution in the muscle. However, myofibrillar protein solubility was significantly reduced in PEF pretreated samples. At the same time, no significant differences in water holding capacity and water activity between PEF pre-treated and untreated samples were found during the whole salting period. Freezable water was influenced by PEF application, but the effect was significant only at the lowest salt concentration during the first period of the salting process. Industrial relevance: PEF-assisted brining appears a promising technology in the fish processing industry due to its efficacy in reducing the salt brining time, increasing the mass transfer and enhancing the diffusion of brine into the muscle to ensure the homogeneous distribution of salt in it. The increased salt uptake of the PEF-treated samples compared to control samples shows future potentiality of using PEF prior to salting in the fish processing industry
Effect of ultrasound treatment on quality parameters and health promoting activity of fish protein hydrolysates extracted from side streams of Atlantic mackerel (Scomber scombrus)
No full textFish protein hydrolysates (FPH) obtained by enzymatic hydrolysis allows for smart valorization of fish side streams. However, further treatments are normally needed to enhance bioactive and functional properties of the obtained FPH. At present, the commonly used methods to improve functional properties of FPH include chemical and enzymatic modification. Chemical treatments often cause environmental problems, while the enzymatic modification method requires the use of quite expensive enzymes. In recent years, emerging technologies such as ultrasound treatment (US-treatment) have shown great potential in protein modification with high efficiency and safety, low energy consumption, and low nutritional destructiveness. In this study, high-power ultrasound treatments were applied to fish protein hydrolysates (FPH) extracted from Atlantic mackerel (Scomber scombrus) side streams to improve their quality parameters. The effect of three different treatments of 300 W, 450 W and 600 W at the operating frequency of 20 kHz for 10 min on the physicochemical, structural, and functional characteristics of FPH, were examined. The results have shown that with an increase in ultrasound power, the protein solubility of FPH increased linearly, and the changes were significant for all US-treated samples compared to control (untreated) samples. US-treatment significantly increased the degree of hydrolysis of FPH samples treated with 450 W and 600 W compared to control samples. The carbonyl content of FPH increased (significantly for 450 W and 600 W), while thiol groups decreased (significantly for 300 W and 450 W). This indicated that some US-treatments induced oxidation of FPH, however the values of the protein oxidation were low. Amino acid composition of FPH revealed that US-treatment increased the proportion of essential amino acids in the sample treated with 300 W and 450 W, but the increase was not significant. After the US-treatment, all FPH samples became lighter and less yellowish and reddish, which suggest potentially higher attractiveness to consumers. In addition, the in vitro antioxidant activity was assessed using the DPPH, FRAP, and ABTS assays and the cell-free dipeptidyl peptidase IV (DPP-IV) inhibitory activity was also measured. Moreover, these biological activities were measured at cellular level utilizing human intestinal Caco-2 cells. Specifically, the FPH capacity to lower H2O2-induced reactive oxygen species (ROS) and lipid peroxidation levels was used to measure its antioxidant activity. The findings suggest that Scomber scombrus hydrolysates could find use as ingredients for promoting health
Quality parameters of sea bass subjected to pulsed electric field (PEF) treatment and brine salting
No full textSalting is one of the oldest preservation methods applied to muscle foods such as fish and meat. In the present study, sea bass samples were subjected to PEF pre-treatment prior to brine salting to verify the possible acceleration of the brining rate, increasing the salt uptake and ensuring the homogeneous salt distribution in the muscle. The applied intensity of the current was set at 10 and 20 A (corresponding to a field strength of 0.3 and 0.6 kV/cm) prior to sea bass salting in brine with 5 and 10% salt concentration, respectively. The results have shown that PEF pretreatment could effectively shorten the brine salting time compared to control samples (from 5 to 2 days), or increase the salt uptake up to 77%, ensuring at the same time its homogenous distribution in the muscle. However, myofibrillar protein solubility was significantly reduced in PEF pretreated samples. At the same time, no significant differences in water holding capacity and water activity between PEF pre-treated and untreated samples were found during the whole salting period. Freezable water was influenced by PEF application, but the effect was significant only at the lowest salt concentration during the first period of the salting process. PEF-treated fish samples also showed a significant increase in total protein carbonyls on day 5 and day 8 of brine salting as electroporation effect on protein oxidation.
PEF treatment led to a significant (p<0.05) increase in primary and secondary lipid oxidation products compared to untreated ones. However, none of the fish samples treated at the higher current intensity of 20 A exceeded the acceptable level for peroxide value of 5 meq active oxygen/kg lipid according to the requirements of the Standard for fish oils CODEX STAN 329-2017
Physicochemical and functional properties of rainbow trout (Oncorhynchus mykiss) hydrolysate
No full textDue to the continuous growth of the world population, there is an urgent need to find sustainable sources of high-quality protein. Fish side streams rich in essential nutrients and accounting for 60–70% of the whole fish, represent a sustainable source for recovery of valuable protein compounds. The present study aimed at extensive characterization of physicochemical, antioxidant and techno-functional properties of fish protein hydrolysate (FPH) obtained from farmed rainbow trout (Oncorhynchus mykiss). The FPH was produced from a minced rainbow trout raw material by enzymatic hydrolysis performed at 50 °C with addition of 0.05% w/w papain and 0.05% w/w bromelain. After inactivation of the proteases at 90 °C for 10 min, the content of the bioreactor was centrifuged, and the soluble protein fraction (FPH) was collected and freeze-dried. The total protein content of the FPH with 17.24% degree of hydrolysis was high (88.9%) and mainly represented by water-soluble proteins, while the lipid content was below 1%. In addition to the high protein content, trout hydrolysate had low protein oxidation values characterized by a relatively low total carbonyl content together with high amount of thiol groups (3.64 ± 0.31 and 20.7 ± 0.6 nmol/mg protein, respectively). No glass transition was detected in the differential scanning calorimetry (DSC) heat flow curves, suggesting lack of unfreezable solution formation in the FPH at freezing temperatures. The viscosity of FPH showed typical Newtonian behaviour. A peptidomic investigation (using HPLC-MS/MS technique) displayed chemical composition of the trout hydrolysate and identified peptide sequences which are present in the hydrolysate mixture, as well as proteins to which each peptide belongs to. In conclusion, it was suggested to use the obtained trout hydrolysate as a functional ingredient in the food and nutraceutical industry
Is transparency the answer? : a study of the impacts of transparency in the extractive sector in Ghana
No full textThis thesis explores transparency and its impacts in the extractive industries in Ghana. The author explores the theoretical arguments for using transparency as tool for change in natural resources global governance, and uses Ghana as a case study.M-I
Blending organic and virtual worlds: Unpacking mutualistic care with DNA data storage in microalgae
No full textIn complex and distributed human-made-systems, the intimate co-dependency between humans and non-humans can feel distant and vague. A novel approach for fostering a sense mutual care between people and living organisms can be found within biodesign, where living artefacts provide human users with functional benefits, like lighting, air purifying and unique material qualities in exchange for care. Emerging bio-technologies bring new opportunities for mutualistic care. Recent research has, for instance, demonstrated the ability to engineer bioluminescent plants with inbuilt switches, and electrosynbiotics have demonstrated that trees can generate electricity. Other projects are experimenting with the feasibility of storing data in living plants. Using speculative design as a tool, this thesis starts unpacking how storing data in microalgae might facilitate mutualistic care, and how this might implicate care. The final speculative research artefact, “Algae Cloud,” imagines a personal cloud-storing system as a series of algae cultures; a relation of mutualistic care where data storage is traded for sunlight, nutrients, and regular attention. Algae Cloud is a contribution of this project as a speculative design provocation that intends to inspire designers to think of novel ways to design for mutualistic care. It was presented and discussed in a focus group format with researchers from bio-design, more-than-human design, and data-centric design. The results from the discussions suggests that storing data in algae might bring new opportunities for mutualistic care that blend what it means to care for algae and data. The discussions also highlighted implications of care, like who should care, and what do people actually care for when they care for algae with data inside. Bridging results from the discussions with previous work in HCI, the thesis presents opportunities for designers to further explore what could emerge in the intersection of virtual and biological worlds.Design for Interactio
No Borders, Just Places
No full textAn architectural project and master plan, for South Works site, Chicago.Complex ProjectsArchitecture and The Built Environmen
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