Preparation of pasteurized fish ball in curry and its storage study at 0 to 2°C

Fish ball in curry was prepared as per the standardized method and recipe, pasteurized and subjected to storage at 0 to 2°C in a domestic refrigerator. The curry prepared with tomato at a level of 20% of onion was found to be suitable organoleptically. A level of 3% of spice mixture improved the taste of curry. Fish balls prepared with concentrated curry paste and oil at a level of 0.5% was found to be suitable organoleptically. Curry prepared by adding oil at the rate of 3% scored high values for all attributes as compared to other levels. Curry prepared by diluting curry paste with water at rate of 20% had been adjudged the best as compared to other water levels. Fish ball in curry with a 50 : 50 ratio pasteurized at 85°C for five minutes had scored higher values under organoleptic evaluation. It was observed that the product was acceptable organoleptically up to the 12th day when stored at 0 to 2°C.

Highly chiral-selective growth of single-walled carbon nanotubes with a simple monometallic Co catalyst

We report on the growth of single-walled carbon nanotubes from a monometallic Co catalyst on an oxidized Si wafer support by the most simple growth recipe (vacuum annealing, growth by undiluted C 2H 2). Nevertheless, multiwavelength Raman spectroscopy and transmission electron spectroscopy show a remarkable selectivity for chiral indices and thus, e.g., high abundance with a single chirality representing 58% of all semiconducting tubes. In situ x-ray photoelectron spectroscopy monitors the catalyst chemistry during carbon nanotube growth and shows interfacial Co-Si interactions that may help to stabilize the nanoparticle/nanotube diameter. We outline a two-mechanism model explaining the selective growth. © 2012 American Physical Society.

DELINEATION OF DEFECTS IN SIMOX STRUCTURES USING A CHEMICAL ETCHING TECHNIQUE

Residual defects in the overlayer of fully annealed SIMOX material have been studied by means of a chemical etching technique. The etching procedure has been calibrated and an optimum recipe is reported. Observations using optical microscopy and transmission electron microscopy have been used to quantify the defect densities and good agreement between the two techniques has been established, confirming that the optimised chemical etching process can be used with confidence to determine the dislocation density for values < 10(7) cm-2.

Shape Recipes: Scene Representations that Refer to the Image

The goal of low-level vision is to estimate an underlying scene, given an observed image. Real-world scenes (e.g., albedos or shapes) can be very complex, conventionally requiring high dimensional representations which are hard to estimate and store. We propose a low-dimensional representation, called a scene recipe, that relies on the image itself to describe the complex scene configurations. Shape recipes are an example: these are the regression coefficients that predict the bandpassed shape from bandpassed image data. We describe the benefits of this representation, and show two uses illustrating their properties: (1) we improve stereo shape estimates by learning shape recipes at low resolution and applying them at full resolution; (2) Shape recipes implicitly contain information about lighting and materials and we use them for material segmentation.

The food multimix concept: potential of an innovative food based approach on nutritional status in pregnant women in resource-poor communities

RATIONALE & OBJECTIVES: The food multimix (FFM)concept states that limited food resources can be combined using scientific knowledge to meet nutrient needs of vulnerable groups at low cost utilizing the ‘nutrient strengths’ of individual or candidate foods in composite recipes within a cultural context. METHODS: The method employed the food-to-food approach for recipe development using traditional food ingredients. Recipes were subjected to proximate and micronutrient analysis and optimized to meet at tleast 40% of recommended daily intakes. End products including breads, porridge and soup were developed. RESULTS: FMM products were employed in a feeding trial among 120 healthy pregnant women in Gauteng, South Africa resulting in improvements in serum iron levels from baseline values of 14.59 (=/-7.67) umol/L and 14.02 (=/-8.13) umol/L for control and intervention groups (p=0.71), to 16.03 (=/-5.67) umol/L and 18.66 (=/-9.41) umol/L (p=0.19). The increases from baseline to post-intervention were however statistically significant within groups. Similarly Mean Cell Volume values improved from baseline as well as serum ferritin and transferritin levels. CONCLUSION: The FMM concept has potential value in feeding programs for vulnerable groups including pregnant and lactating mothers.

Age and gender influences on sensory perceptions of novel low cost nutrient-rich food products developed using traditional Ghanaian food ingredients

Background: A number of factors are known to influence food preferences and acceptability of new products. These include their sensory characteristics and strong, innate neural influences. In designing foods for any target group, it is important to consider intrinsic and extrinsic characteristics which may contribute to palatability, and acceptability of foods. Objective: To assess age and gender influences on sensory perceptions of novel low cost nutrient-rich food products developed using traditional Ghanaian food ingredients. Materials and Methods: In this study, a range of food products were developed from Ghanaian traditional food sources using the Food Multimix (FMM) concept. These products were subjected to sensory evaluation to assess the role of sensory perception on their acceptability among different target age groups across the life cycle (aged 11-68 years olds) and to ascertain any possible influences of gender on preference and choice. Variables including taste, odour, texture, flavour and appearance were tested and the results captured on a Likert scale and scores of likeness and acceptability analysed. Multivariate analyses were used to develop prediction models for targeted recipe development for different target groups. Multiple factor analysis of variance (ANOVA) and logistic linear regression were employed to test the strength of acceptability and to ascertain age and gender influences on product preference. Results: The results showed a positive trend in acceptability (r = 0.602) which tended towards statistical significance (p = 0.065) with very high product favourability rating (91% acceptability; P=0.005). However, age [odds ratios=1.44 (11-15 years old) odds ratios=2.01 (18-68 years old) and gender (P=0.000)] were major influences on product preference with children and females (irrespective of age) showing clear preferences or dislike of products containing certain particular ingredients. Conclusion: These findings are potentially useful in planning recipes for feeding interventions involving different vulnerable and target groups.

On the Security of Cognitive Radio Networks

Cognitive radio has emerged as an essential recipe for future high-capacity high-coverage multi-tier hierarchical networks. Securing data transmission in these networks is of utmost importance. In this paper, we consider the cognitive wiretap channel and propose multiple antennas to secure the transmission at the physical layer, where the eavesdropper overhears the transmission from the secondary transmitter to the secondary receiver. The secondary receiver and the eavesdropper are equipped with multiple antennas, and passive eavesdropping is considered where the channel state information of the eavesdropper’s channel is not available at the secondary transmitter. We present new closedform expressions for the exact and asymptotic secrecy outage probability. Our results reveal the impact of the primary network on the secondary network in the presence of a multi-antenna wiretap channel.

Optimisation of a two-liquid component pre-filled acrylic bone cement system: A design of experiments approach to optimise cement final properties

The initial composition of acrylic bone cement along with the mixing and delivery technique used can influence its final properties and therefore its clinical success in vivo. The polymerisation of acrylic bone cement is complex with a number of processes happening simultaneously. Acrylic bone cement mixing and delivery systems have undergone several design changes in their advancement, although the cement constituents themselves have remained unchanged since they were first used. This study was conducted to determine the factors that had the greatest effect on the final properties of acrylic bone cement using a pre-filled bone cement mixing and delivery system. A design of experiments (DoE) approach was used to determine the impact of the factors associated with this mixing and delivery method on the final properties of the cement produced. The DoE illustrated that all factors present within this study had a significant impact on the final properties of the cement. An optimum cement composition was hypothesised and tested. This optimum recipe produced cement with final mechanical and thermal properties within the clinical guidelines and stated by ISO 5833 (International Standard Organisation (ISO), International standard 5833: implants for surgery—acrylic resin cements, 2002), however the low setting times observed would not be clinically viable and could result in complications during the surgical technique. As a result further development would be required to improve the setting time of the cement in order for it to be deemed suitable for use in total joint replacement surgery.

Technological Learning in Developing Countries

Technological learning refers to the learning processes involved in improving the productive capabilities of an enterprise, sector or economy to enable it to produce higher quality goods or services with increasing levels of efficiency. Approaches to the study of technological learning include case studies of particular countries, sectors and firms; measures of export sophistication; and composite indicators of innovation and competitiveness. The present review draws on these approaches to provide an overview of the policies and practices that have been successful in different regions (East-Asia and Latin America) ; contexts (import substitution and liberalization) ; sectors (pulp and paper, IT services, electronics and passenger cars); and firms (Embrear and Lenovo). While it is clear that there is strong complementarity between domestic technological capability and the ability to absorb foreign technology, there is no simple policy recipe which is appropriate for all times, industries or places. Technological learning builds on and is shaped by what is already known. It requires time, space and resources all of which are influenced by the wider domestic and international context. The current international context is challenging but countries and firms have to find ways of moving forward despite the limited strategy space.

Geostatistical Fisher discriminant analysis

A geostatistical version of the classical Fisher rule (linear discriminant analysis) is presented.This method is applicable when a large dataset of multivariate observations is available within a domain split in several known subdomains, and it assumes that the variograms (or covariance functions) are comparable between subdomains, which only differ in the mean values of the available variables. The method consists on finding the eigen-decomposition of the matrix W-1B, where W is the matrix of sills of all direct- and cross-variograms, and B is the covariance matrix of the vectors of weighted means within each subdomain, obtained by generalized least squares. The method is used to map peat blanket occurrence in Northern Ireland, with data from the Tellus
survey, which requires a minimal change to the general recipe: to use compositionally-compliant variogram tools and models, and work with log-ratio transformed data.

Garum: recovering of the production process of an ancestral condiment

The objective of the present work was to study the shelf life of a recipe of a fish sauce Garum originated in the roman empire.

Gastronomia Algarvia/Dieta Mediterrânica?

The Mediterranean Diet concept was formulated during the sixties, in association with the food consumption pattern of Mediterranean areas that produced olive oil and shared common health styles. These areas, besides their own cultural and religious differences, share common food habits, such as: - The use of olive oil (supplier of monounsaturated fatty acids and antioxidants); - The abundant use of cereals, mainly under the form of excellent quality bread, flour and pasta (providing fibre and energy); - Large and variegate consumption of fruit (fresh and dried), nuts and vegetables (colourful, rich in fibre, antioxidants and other protective materials); - Abundant use of herbs and spices (rich in antioxidants and other protective materials); - Simple culinary methods, using short cooking times and low temperatures (which enhance the preservation of food nutritional and sensorial characteristics). The Mediterranean Diet reflects a set of characteristics that make it internationally recognized as a health promoter eating pattern, where the relation between monounsaturated and saturated fatty acids is highly advantageous for the former, fibre, vitamins and natural antioxidants intake is high, together with a low consumption of animal protein and salt. The obtained results show contents in protein, lipid and carbohydrates very adequate to the “DRI”; The relation between mono and saturated fatty acids (40:9) should be emphasised, together with the high fibre content. Protective nutrients show remarkable results, with a wide variety of vitamins and minerals, in particular Vitamin A, complex B vitamins, biotin, vit. E, folic acid, iron, manganese and selenium, that are widely recognised as important antioxidants and responsible for the good function of the immune system. In conclusion, tomato soup, consumed traditionally as a poor meal, shows to be a health promoter nutritionally complete recipe.

Potenciadores de calorías para el aumento de peso y el crecimiento

This brochure written in Spanish gives ideas to help improve children's eating, growth and weight gain. Included is a milk shake recipe.

Concepção e implementação de um website de uma associação sindical

Dissertação apresentada ao Instituto Superior de Contabilidade para a obtenção do Grau de Mestre em Assessoria de Administração

Estudo de retardantes de chama, isentes de halogéneos, em espumas de poliuretano monocomponente

Estágio de natureza profissional para obtenção do grau de Mestre em Engenharia Química