La cerámica del yacimiento arqueológico de Castillejo del Bonete (Terrinches, Ciudad Real). Estudio morfológico y tecnólogico

El presente trabajo incluye el estudio de un amplio conjunto cerámico perteneciente al yacimiento arqueológico de la Edad del Cobre y Edad del Bronce de Castillejo del Bonete. La muestra fue recuperada de distintas áreas del asentamiento durante la campaña de excavación de 2012. La investigación ha tenido como fin conocer mejor la relación forma-función de las vasijas, su proceso de fabricación, así como el modelo productivo y las posibles manifestaciones simbólicas presentes en el repertorio analizado. La metodología utilizada para cumplir con los objetivos se ha basado en la recopilación de datos, considerando una serie de variables morfológicas y tecnológicas, y su procesamiento con el empleo de técnicas estadísticas sencillas.

Integrating Scientific Publication into an Applied Gaming Ecosystem

Salman, M. et al. (2016). Integrating Scientific Publication into an Applied Gaming Ecosystem. GSTF Journal on Computing (JoC), Volume 5 (Issue 1), pp. 45-51.

Platform Privacy: The Missing Piece of Data Protection Legislation

After years of deliberation, the EU commission sped up the reform process of a common EU digital policy considerably in 2015 by launching the EU digital single market strategy. In particular, two core initiatives of the strategy were agreed upon: General Data Protection Regulation and the Network and Information Security (NIS) Directive law texts. A new initiative was additionally launched addressing the role of online platforms. This paper focuses on the platform privacy rationale behind the data protection legislation, primarily based on the proposal for a new EU wide General Data Protection Regulation. We analyse the legislation rationale from an Information System perspective to understand the role user data plays in creating platforms that we identify as “processing silos”. Generative digital infrastructure theories are used to explain the innovative mechanisms that are thought to govern the notion of digitalization and successful business models that are affected by digitalization. We foresee continued judicial data protection challenges with the now proposed Regulation as the adoption of the “Internet of Things” continues. The findings of this paper illustrate that many of the existing issues can be addressed through legislation from a platform perspective. We conclude by proposing three modifications to the governing rationale, which would not only improve platform privacy for the data subject, but also entrepreneurial efforts in developing intelligent service platforms. The first modification is aimed at improving service differentiation on platforms by lessening the ability of incumbent global actors to lock-in the user base to their service/platform. The second modification posits limiting the current unwanted tracking ability of syndicates, by separation of authentication and data store services from any processing entity. Thirdly, we propose a change in terms of how security and data protection policies are reviewed, suggesting a third party auditing procedure.

Detection of frontal faces in video streams

[EN]This paper describes an approach for detection of frontal faces in real time (20-35Hz) for further processing. This approach makes use of a combination of previous detection tracking and color for selecting interest areas. On those areas, later facial features such as eyes, nose and mouth are searched based on geometric tests, appearance veri cation, temporal and spatial coherence. The system makes use of very simple techniques applied in a cascade approach, combined and coordinated with temporal information for improving performance. This module is a component of a complete system designed for detection, tracking and identi cation of individuals [1].

An incremental learning algorithm for face recognition

[EN]In face recognition, where high-dimensional representation spaces are generally used, it is very important to take advantage of all the available information. In particular, many labelled facial images will be accumulated while the recognition system is functioning, and due to practical reasons some of them are often discarded. In this paper, we propose an algorithm for using this information. The algorithm has the fundamental characteristic of being incremental. On the other hand, the algorithm makes use of a combination of classification results for the images in the input sequence. Experiments with sequences obtained with a real person detection and tracking system allow us to analyze the performance of the algorithm, as well as its potential improvements.

Big Data Analysis in Social Networks : Extracting Food Preferences of Vegans from Twitter

Market research is often conducted through conventional methods such as surveys, focus groups and interviews. But the drawbacks of these methods are that they can be costly and timeconsuming. This study develops a new method, based on a combination of standard techniques like sentiment analysis and normalisation, to conduct market research in a manner that is free and quick. The method can be used in many application-areas, but this study focuses mainly on the veganism market to identify vegan food preferences in the form of a profile. Several food words are identified, along with their distribution between positive and negative sentiments in the profile. Surprisingly, non-vegan foods such as cheese, cake, milk, pizza and chicken dominate the profile, indicating that there is a significant market for vegan-suitable alternatives for such foods. Meanwhile, vegan-suitable foods such as coconut, potato, blueberries, kale and tofu also make strong appearances in the profile. Validation is performed by using the method on Volkswagen vehicle data to identify positive and negative sentiment across five car models. Some results were found to be consistent with sales figures and expert reviews, while others were inconsistent. The reliability of the method is therefore questionable, so the results should be used with caution.

Caractérisation de l'impact des conditions opératoires sur l'efficience d'un procédé de concentration du lait par ultrafiltration

Les concentrés de protéines de lait sont couramment utilisés comme ingrédients lors de la standardisation du lait de fromagerie. La concentration des protéines est généralement réalisée par ultrafiltration (UF) à l’aide de membranes polymériques ayant un seuil de coupure de 10 kDa, et ce, jusqu’à un facteur de concentration volumique de 3.5X. Dans l’optique d’améliorer l’efficience du procédé d’UF, l’étude avait pour but de caractériser l’impact du mode opératoire (pression transmembranaire constante (465 et 672 kPa) et flux constant) ainsi que la température (10°C et 50°C) sur la performance du système jusqu’à un facteur de concentration volumique de 3.6X. Le module de filtration à l’échelle pilote comprenait une membrane d’UF en polyéthersulfone de 10 kDa d’une surface de 2,04 m2. La performance du système a été caractérisée sur le flux de perméation, la sélectivité et la consommation énergétique totale. L’étude a montré que le flux de perméation était 1,9 fois plus élevé à une température de 50°C comparativement à 10°C lors de l’UF du lait. Le coefficient de rejet des protéines n’a pas été affecté significativement par la pression transmembranaire et la température (P< 0,05). L’effet de la température a été observé au niveau de la teneur en calcium, laquelle était plus élevée de 12% dans les rétentats générés à 50C. La consommation énergétique totale du système d’UF était plus élevée à 10C comparativement à 50C, représentant 0,32±0,02 et 0,26±0,04 kWh/kg rétentat respectivement. Les résultats montrent que le ratio d’efficience énergétique (rapport entre le flux de perméation et la consommation énergétique) optimal a été obtenu à faible pression transmembranaire constante et à 50C. L’approche développée dans le cadre de ce projet fournira des outils aux industriels laitiers pour améliorer l’éco-efficience de leurs procédés de séparation baromembranaire.

Little Dairy on the Prairie: From Butter-makin' Women to High-tech Agriculture, July 10, 2008

In 2001, extensive archaeological excavations were conducted at the Oneida Cheese Factory in Jones County. The county is a microcosm of larger dairying trends found throughout northeast Iowa, the state's premier dairy-producing region, Jones County moved from homemade cheese and butter production by farm women, to the industrialization of the dairy farm and opening of cheese factories and butter creameries.A number of innovations affected the industry around the turn-of-the-twentieth century, including reliable butterfat testing, the introduction of ensilage (silos) that created year round milk production, and consolidation of the many local creameries into larger creamery organizations, such as the Diamond Creamery run by Henry D. Sherman of Jones County. Iowa's dairy industry of today looks very different from its heritage: consolidation and competition have drastically reduced the number of cows, dairy farms, and processing plants. In recent years, northeast Iowa has become the center of a movement to revitalize Iowa's dairy industry, particularly through the use of value-added strategies, such as niche markets and large regional co-operatives: the lessons from Iowa's dairying legacy are resurfacing as a solution to modern agricultural challenges.

Metodologias de planeamento e gestão de stocks numa empresa vinícola

O planeamento e gestão de stocks assume uma enorme relevância no contexto empresarial para que se possa responder de forma eficaz às flutuações do mercado e, consequentemente aumentar a produtividade e competitividade da empresa. O presente estudo foi desenvolvido numa empresa do setor vitivinícola português e tem como objetivo estudar os processos de gestão de stocks da mesma, de forma a melhorar os seus resultados operacionais. Mais especificamente, pretende-se elaborar um plano de gestão de stocks para que se possam definir políticas que se adequem a cada produto de forma a evitar quebras de stocks. Para alcançar os objetivos, considerou-se a seguinte metodologia: (1) análise da procura de produtos; (2) perceber de que forma se comporta a procura ao longo do ano; (3) definição do tipo de política de planeamento a ser adotada para cada grupo de produtos; (4) cálculo das quantidades de stock a produzir e o intervalo de tempo entre cada produção e (5) verificação da operacionalidade do plano de intervenção de modo a melhorar o planeamento da produção. As propostas de intervenção passaram pela implementação de políticas de gestão de stocks, nomeadamente a política de ponto de encomenda e a política de revisão cíclica. Passaram também pelo estudo da sazonalidade das vendas dos diferentes tipos de vinho de forma a facilitar o planeamento da preparação de espumantes. Embora as propostas não tenham sido postas em prática, são discutidas as vantagens e desvantagens das mesmas, bem como apresentadas propostas de melhoria.

HPC management and engineering in the hybrid cloud

The evolution and maturation of Cloud Computing created an opportunity for the emergence of new Cloud applications. High-performance Computing, a complex problem solving class, arises as a new business consumer by taking advantage of the Cloud premises and leaving the expensive datacenter management and difficult grid development. Standing on an advanced maturing phase, today’s Cloud discarded many of its drawbacks, becoming more and more efficient and widespread. Performance enhancements, prices drops due to massification and customizable services on demand triggered an emphasized attention from other markets. HPC, regardless of being a very well established field, traditionally has a narrow frontier concerning its deployment and runs on dedicated datacenters or large grid computing. The problem with common placement is mainly the initial cost and the inability to fully use resources which not all research labs can afford. The main objective of this work was to investigate new technical solutions to allow the deployment of HPC applications on the Cloud, with particular emphasis on the private on-premise resources – the lower end of the chain which reduces costs. The work includes many experiments and analysis to identify obstacles and technology limitations. The feasibility of the objective was tested with new modeling, architecture and several applications migration. The final application integrates a simplified incorporation of both public and private Cloud resources, as well as HPC applications scheduling, deployment and management. It uses a well-defined user role strategy, based on federated authentication and a seamless procedure to daily usage with balanced low cost and performance.

Effet de réduction en sodium sur la texture et la bioaccessibilité des protéines d’un fromage à pâte molle à croûte fleurie

Le sel (NaCl) joue plusieurs rôles importants dans les fromages aux niveaux technologique, microbiologique et organoleptique. Cependant, le sodium, un facteur de risque des maladies cardiovasculaires, est consommé en trop grande quantité par les Canadiens. Comme la réduction du sodium pourrait affecter la texture des fromages à pâte molle à croûte fleurie et la libération des nutriments pendant la digestion, l’impact de la réduction du sodium sur la bioaccessibilité des protéines dans le fromage Brie a été étudié. Ainsi, la composition et les caractéristiques texturales de fromages Brie ayant différentes teneurs en sodium (standard, réduite, substituée au KCl) ont été analysées. Une réduction du sodium de 23 % a été obtenue pour les fromages réduits en sodium. Le temps d’affinage affecte la protéolyse et la texture des fromages. La cinétique de dégradation de la matrice fromagère et la libération des protéines ont été déterminées par une approche de digestion in vitro. La désintégration de la matrice fromagère et la libération des protéines pendant la digestion in vitro ne sont pas différentes entre les fromages expérimentaux. Ces travaux démontrent qu’il est possible de réduire le sodium sans affecter le profil de protéolyse et la texture pendant l’affinage du fromage Brie ainsi que son comportement à la digestion.

Produção de biopolímeros por culturas microbianas mistas selecionadas

Com a realização deste trabalho, pretendeu-se efetuar uma seleção de culturas mistas em reatores semi-descontínuos (SBR) com capacidade de acumulação de polihidroxialcanoatos (PHA). Para a seleção de culturas foram utilizados inóculos provenientes de diferentes Estações de Tratamento de Águas Residuais (ETAR) e ácidos orgânicos voláteis (AOV) como fonte de carbono. Foram testadas diferentes condições como a proveniência do inóculo, as cargas orgânicas aplicadas e a seleção de culturas utilizando soro de queijo. Verificaram-se elevadas remoções da CQO (acima de 90%) em grande parte dos ensaios realizados, apresentando uma acumulação de PHA por parte de algumas espécies de bactérias presentes. Ocorreu o aparecimento de microrganismos filamentosos com capacidade de acumulação de PHA em alguns ensaios, levando a serem testadas como culturas acumuladoras de PHA. A estabilidade das culturas mistas não foi atingida, mesmo havendo ensaios com 80 dias de operação. Efetuaram-se ensaios de acumulação de PHA em reatores descontínuos, utilizando as culturas selecionadas anteriormente em reatores SBR, com AOV provenientes da acidificação anaeróbia de diferentes resíduos (Fração Orgânica dos Resíduos Sólidos Urbanos - FORSU e Soro de Queijo). Verificou-se uma melhor acumulação por parte das culturas selecionadas com soro de queijo, na qual a quantidade de polímero acumulado triplicou.

Queijo minas padrão com reduzido teor de sódio: composição e caracterização sensorial

Sodium is an essential nutrient with important functions in the organism, however, its ingestion in excess may cause various health problems such as arterial hypertension, brain diseases, heart failure and chronic renal failure. In this context, the present study proposes to prepare Minas Padrão cheese with different contents of sodium with the objective of evaluating the effect of the addition of potassium chloride in sensory characteristics and hysicochemical properties, as well as in the proximal composition and in microbiological quality. The cheeses were elaborate in concentrations of 100% of NaCl (C), 80% of NaCl + 20% of KCl (T1), 60% of NaCl + 40% of KCl (T2), 40% of NaCl + 60% of KCl (T3) and 20% of NaCl + 80% of KCl (T4) and stored for 20 days at 10 ºC. The proximal composition and physicochemical was based on the determination of moisture content, fat, protein, ash, chloride, sodium, potassium, titratable acidity and pH of all treatments after 20 days of storage. The microbiological quality of the samples was monitored through the count of Total Coliforms and Escherichia coli, Staphylococcus aureus, Salmonella spp., mold and yeast in the first and fifteenth day of storage. The sensorial characterization was performed by the technique of Free Profile choice. The results showed that the replacement of sodium chloride by potassium in the Minas Padrão cheese in concentration higher than 40% presented significantly higher moisture contents. Cheese with a reduction greater than 60% of sodium obtained significantly effect in the titratable acidity, presenting higher values compared to the other treatments. The cheese with 20% of salt replacement did not differ statistically in relation to the control. When the proportion of substituent was increased, a significant reduction of the sodium content of up to 73% was observed. As the sodium was replaced by potassium in cheese, the potassium content increased significantly, stablishing a reduction of 82% in relation to the control. There was no effect to sodium substitution by potassium in fat, protein, ash and chlorides, as well as the pH values. The microbiological results were in accordance with the current legislation, therefore suitable to be eaten. According to the Free Profile Choice technique it was observed that the control C cheese (100% of NaCl) showed results very close to the other treatments, differing only in flavor attributes. The replacement of sodium by potassium in proportions of 20% contributed to a bitter taste detected by the tasters. Whereas, the appearance, flavor and texture attributes showed no significant differences compared to the Minas Padrão cheese.

Development of a simple and fast “DNA extraction kit” for sea food identification and marine species

Seafood products fraud, the misrepresentation of them, have been discovered all around the world in different forms as false labeling, species substitution, short-weighting or over glazing in order to hide the correct identity, origin or weight of the seafood products. Due to the value of seafood products such as canned tuna, swordfish or grouper, these species are the subject of the commercial fraud is mainly there placement of valuable species with other little or no value species. A similar situation occurs with the shelled shrimp or shellfish that are reduced into pieces for the commercialization. Food fraud by species substitution is an emerging risk given the increasingly global food supply chain and the potential food safety issues. Economic food fraud is committed when food is deliberately placed on the market, for financial gain deceiving consumers (Woolfe, M. & Primrose, S. 2004). As a result of the increased demand and the globalization of the seafood supply, more fish species are encountered in the market. In this scenary, it becomes essential to unequivocally identify the species. The traditional taxonomy, based primarily on identification keys of species, has shown a number of limitations in the use of the distinctive features in many animal taxa, amplified when fish, crustacean or shellfish are commercially transformed. Many fish species show a similar texture, thus the certification of fish products is particularly important when fishes have undergone procedures which affect the overall anatomical structure, such as heading, slicing or filleting (Marko et al., 2004). The absence of morphological traits, a main characteristic usually used to identify animal species, represents a challenge and molecular identification methods are required. Among them, DNA-based methods are more frequently employed for food authentication (Lockley & Bardsley, 2000). In addition to food authentication and traceability, studies of taxonomy, population and conservation genetics as well as analysis of dietary habits and prey selection, also rely on genetic analyses including the DNA barcoding technology (Arroyave & Stiassny, 2014; Galimberti et al., 2013; Mafra, Ferreira, & Oliveira, 2008; Nicolé et al., 2012; Rasmussen & Morrissey, 2008), consisting in PCR amplification and sequencing of a COI mitochondrial gene specific region. The system proposed by P. Hebert et al. (2003) locates inside the mitochondrial COI gene (cytochrome oxidase subunit I) the bioidentification system useful in taxonomic identification of species (Lo Brutto et al., 2007). The COI region, used for genetic identification - DNA barcode - is short enough to allow, with the current technology, to decode sequence (the pairs of nucleotide bases) in a single step. Despite, this region only represents a tiny fraction of the mitochondrial DNA content in each cell, the COI region has sufficient variability to distinguish the majority of species among them (Biondo et al. 2016). This technique has been already employed to address the demand of assessing the actual identity and/or provenance of marketed products, as well as to unmask mislabelling and fraudulent substitutions, difficult to detect especially in manufactured seafood (Barbuto et al., 2010; Galimberti et al., 2013; Filonzi, Chiesa, Vaghi, & Nonnis Marzano, 2010). Nowadays,the research concerns the use of genetic markers to identify not only the species and/or varieties of fish, but also to identify molecular characters able to trace the origin and to provide an effective control tool forproducers and consumers as a supply chain in agreementwith local regulations.