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The high value of fiber-type Cannabis sativa L. (hemp) due to its phytochemicals has yet to be fully recognized and leveraged. Besides cannabidiol (CBD), which is the most prevalent non-psychoactive cannabinoid, hemp contains numerous other cannabinoids with unexplored bioactivities, in addition to various compound classes. Previous works have aimed to correlate chemical profiles of C. sativa inflorescences with important parameters, mostly based on experiments under controlled conditions. However, mapping studies that explore the phytochemical diversity of hemp in a more realistic context are crucial to guide decisions at multiple levels, especially in areas where hemp cultivation was recently re-authorized, including Mediterranean countries. In this work, a powerful strategy was followed to map the phytochemical diversity of cultivated hemp in Greece, being the first study of its kind for this environment. A panel of 98 inflorescence samples, covering two harvesting years, eleven geographical regions and seven commonly used EU varieties, were studied using a combination of targeted and untargeted approaches. Quantitative results based on UPLC-PDA revealed relatively constant CBD/THC (total) ratios, while profiling by LC-HRMS effectively probed the phytochemical variability of samples, and led to the annotation of 88 metabolites, including a multitude of minor cannabinoids. Multivariate analysis substantiated a strong effect of harvesting year in sample discrimination and related biomarkers were revealed, belonging to fatty acids and flavonoids. The effect of geographical region and, especially, variety on chemical variation patterns was more intricate to interpret. The results of this work are envisioned to enhance our understanding of the real-world phytochemical complexity of C. sativa (hemp), with a view to maximized utilization of hemp for the promotion of human well-being. Mapping the phytochemical complexity and diversity of cultivated hemp (Cannabis sativa L.) in Greece through combination of targeted and untargeted approaches. [Display omitted] • Phytochemical diversity mapping of cultivated hemp in Greece: a primary study. • Annotation of 88 metabolites in the hemp inflorescence samples (n = 98) by LC-HRMS. • Quantitative results for cannabinoids reveal a conserved CBD/THC (total) ratio. • Harvesting year exerts a strong effect on phytochemical profile differentiation. • Effects of geographical origin and variety on phytochemical profiles are less clear. [ABSTRACT FROM AUTHOR]

Transcatheter aortic valve replacement (TAVR) has become the standard option for high risk patients with bioprosthetic valve degeneration. However, percutaneous coronary interventions after TAVR may be challenging as the manipulation and engagement of the guiding catheters is much more limited and difficult, due to the superimposition of the metallic frame of the TAVR valve upon the bioprosthetic cage. We describe a case of percutaneous coronary intervention in a patient with history of transcatheter aortic valve implantation after bioprosthetic valve degeneration and we describe a new method for accessing coronary arteries in cases of TAVR-in-surgical aortic valve replacement with a high-frame TAVR with a supra-annular leaflet position, by using the route outside the frame. 〈 Learning objective: We describe a method for accessing coronary arteries in cases of transcatheter aortic valve implantation (TAVI)-in-surgical aortic valve replacement with a high-frame TAVI with a supraannular leaflet position, by using the route outside the frame.〉 [ABSTRACT FROM AUTHOR]

Background Food engineering is at a crossroads. Inertia, combined with diminishing research funding, declining new academic positions, combined with disruptive and emerging competitive adjacent domains have a heavy toll on the field and its attractiveness for talented faculty members and students. The proliferation and flourishing of many bio-disciplines highlight the acute need for food engineering profession to revise its vision, strategy and missions and to reinvigorate and expand its horizon. Open innovation is a concept developed for commercial applications for gaining competitive advantages. Open innovation is based on utilizing both external and internal ideas and open channels for accessing and employing knowledge and solutions. Open innovation main philosophy should be adopted to integrate, assimilate and synergize food engineering core fundamental principles and to build on the accelerating developments in emerging knowledge, science and technology. Scope and approach To fully benefit from the vast future emerging opportunities, food engineering is faced with a plethora of demanding challenges (e.g., new curricula, innovation ecosystem, partnerships, creativity, multidisciplinary, entrepreneurship, sustainability, food and nutrition security, population growth, health and wellness, nutrition, bioavailability). ‘ Enginomics’ (engineering + omics) - a new term coined to express some of the major food engineering future challenges that holistically combines food processing and human internal digestion. It calls for studying human internal transport phenomena, utilization of new techniques (e.g., micro-processing, virtualization) for modelling and simulation, emerging topics (e.g., bioavailability, signaling, satiety, personalized nutrigenomics, targeting, pro- and prebiotics, nanotechnology, biotechnology), as well as traditional food and product engineering. Key findings and conclusions The food engineering domain should rise to future mounting challenges and opportunities by redefining its vision and strategy recapturing its significant roles, and stopping the loss of its graduates in the competitions with other fields. Several paradigm shifts are recommended including reinventing its curricula in pursuing of excellence with a start-up-university ( innoversity ) mentality, new mindset for promoting open innovation, implementing virtualization, embracing enginomics and social responsibility. As a part of enginomics and health and wellness, the development of low cost, fast and accurate bioavailability tests is required. Open innovation provides food engineers with the unique prospects for spearheading the four-helix innovation ecosystem. Both basic and applied science and utilizing of the most advanced and up-to-date technologies and scientific breakthroughs are paramount. [ABSTRACT FROM AUTHOR]

Background Certain patients with floppy mitral valve (FMV)/mitral valve prolapse (MVP) may have symptoms that cannot be explained on the severity of mitral valvular regurgitation (MVR) alone; hypersensitivity to adrenergic stimulation has been suggested in this group defined as the FMV/MVP syndrome. Methods Ninety-eight patients (75 men, 23 women) with mitral valve surgery for FMV/MVP were studied. Of those 41 (42%) had symptoms consistent with FMV/MVP syndrome [29 men (39%), 12 women (52%)]; median age of symptom onset was 30 years (range 10–63 years) and median duration of symptoms prior to valve surgery was 16 years (range 3–50 years). Ninety-nine individuals (70 men, 29 women) without clinical evidence of any disease were used as controls. Genotyping of β 1 and β 2 adrenergic receptors was performed. Results β-Adrenergic receptor genotypes (β 1 and β 2 ) were similar between control and overall FMV/MVP patients. Subgroup analysis of patients, however, demonstrated that the genotype C/C at position 1165 resulting in 389 Arg/Arg of the β 1 receptor was more frequent in women compared to those without FMV/MVP syndrome and to normal control women ( p < 0.025). This polymorphism may be related to hypersensitivity to adrenergic stimulation as reported previously in these patients. Conclusion This study shows a large proportion of patients with FMV/MVP, predominantly women, had symptoms consistent with the FMV/MVP syndrome for many years prior to the development of significant MVR, and thus symptoms cannot be attributed to the severity of MVR alone. Further, women with FMV/MVP syndrome, symptoms at least partially may be related to β 1 -adrenergic receptor polymorphism, which has been shown previously to be associated with a hyperresponse to adrenergic stimulation. [ABSTRACT FROM AUTHOR]

In this paper, we analytically evaluate the average symbol error probability (SEP) of rectangular quadrature amplitude modulation (QAM) signalling in composite fading channels modelled by the generalized- K ( K G ) distribution. The analysis is based on a fast converging infinite series representation of the average of the product of two Gaussian-Q functions over K G fading that has been extracted. Considering integer and a half values for the distribution's shaping parameters, exact closed-form expressions have been also derived. Numerical evaluated results, complemented by equivalent computer simulated ones, are presented to verify the accuracy of the proposed analysis. [ABSTRACT FROM AUTHOR]

In this paper, we evaluate the outage probability (OP) of a cognitive relay network operating over generalized fading channels, modeled by the generalized-K and generalized-gamma distributions. In particular, secondary users, based on the underlay approach, cooperate employing decode-and-forward protocol, satisfying in any case an interference constraint on the primary destination users. The derived results include exact expressions as well as approximated ones for high values of the maximum allowed transmitted power. Numerical evaluated results show that the OP of cognitive relay networks is highly related with the fading/shadowing channel conditions as well as interfering constraints, with the latter resulting in higher OP compared to the conventional relaying systems. [ABSTRACT FROM AUTHOR]

Abstract: Distributed-Multiple Input Multiple Output (D-MIMO) communication systems consist an attractive solution for networks with increased capacity demands. In these systems, the required information that needs to be exchanged among the network elements increases the data overhead and hence decreases the effective sum-rate (or throughput). Recently, it was shown that the total required overhead for D-MIMO networks can be reduced through its partitioning into smaller orthogonal D-MIMO segments. In this paper, a new scheme is proposed for further improving the effective sum-rate of D-MIMO networks by means of exploiting the spatial channels correlation within the D-MIMO network. Such effects can be observed in dense networks and the scope of the proposed correlation exploitation techniques is to avoid sending redundant feedback information. Numerical results indicate that important savings can be achieved when this novel method is applied under different wireless environments. [Copyright &y& Elsevier]

Highlights: [•] Gilthead seabream fillets were osmotically treated and stored under refrigeration. [•] Osmotic treatment extended significantly the shelf life of chilled fish fillets. [•] Pseudomonas dominated spoilage of untreated and osmotically treated fish fillets. [•] An Arrhenius-type model described the effect of processing on Pseudomonas growth. [•] Model can be used as a tool for predicting shelf life of osmotically treated fish fillets. [ABSTRACT FROM AUTHOR]

Abstract: Introduction: Hemostasis and inflammation are two tightly interrelated systems in the host''s response to infection. Thrombin generation in sepsis plays a crucial role in enhancing and modulation of inflammation. The present study aimed to investigate the course of thrombin generation in patients with severe sepsis, and its correlation with outcome. Materials and Methods: Thrombin generation was measured in platelet-poor plasma from 32 healthy controls and 75 patients with severe sepsis using the commercially available Calibrated Automated Thrombography. Samples were taken within 24 hours of the diagnosis of severe sepsis (t1) as well as on day 2 (t2), day 3 or 4 (t3) and between day 6 to 8 (t4), while this was done only once in healthy controls. The assay was run with and without the addition of thrombomodulin. Clinical data were also collected at the same time points. Results: Except for endogenous thrombin potential, there was significant difference between patients and controls regarding peak thrombin, lag time and time to thrombin peak. Twelve patients (16%) died in the ICU. There was no significant difference in endogenous thrombin potential between survivors and non-survivors of sepsis. Thrombin peak was higher in survivors than non-survivors at all time points, with a significant difference at t2 and t4. The lag time and time to thrombin peak were shorter in non-survivors than in survivors at t1 and t3. Conclusions: While thrombin peak shows a positive correlation with survival, the lag phase and time to thrombin peak may be signs of impending DIC. The endogenous thrombin potential does not have any prognostic importance. [Copyright &y& Elsevier]

Abstract: Greek coffee is a traditional product of superior aroma and flavor. Changes of aroma volatile compounds of ground roasted coffee can occur during storage, leading to “coffee staling” which affects the quality and acceptability of the brew. Temperature and water activity effect quality especially during home storage, after opening of the vacuum pack (secondary shelf-life). The objective was to define volatile indices of greek coffee quality and model their change as a function of temperature and water activity during storage. Greek coffee samples were equilibrated at constant water activities aw (0.15, 0.22, 0.33, 0.52) and stored at constant temperatures (25, 35, 45°C). The profile of volatile compounds was obtained directly from ground coffee samples using purge and trap-gas chromatography-mass spectrometry methodology. Furfural was considered to be a good aroma marker of greek coffee staling during storage; furfural changes (expressed by coffee aroma loss rate constants, kvol) were well correlated to storage temperature T and aw. Increase of water activity (for aw values above 0.33) and increase of storage temperature (from 25 to 45°C) caused decrease of shelf life estimated based on aroma indices for greek coffee. The shelf life for coffee samples of aw 0.52 stored at temperatures 25 and 45°C was found to be 82-92 and 20-23 days, respectively. At 45°C, aw decrease from 0.52 to 0.33 led to shelf life increase from 20-23 to 36-41 days. Additionally, coffee aroma loss was expressed based on sensory evaluation (scores for aroma intensity and overall impression, 1-9). Rate constants for coffee aroma loss based on sensory scoring of coffee brews were calculated (ksens). A comprehensive mathematical model of 3 parameters that describes the effects of storage temperature and water activity on kvol and ksens was developed allowing the calculation of shelf life (SL) for greek coffee during (home) storage. [Copyright &y& Elsevier]

Abstract: Consumer acceptance of tomato products is highly correlated to their organoleptic characteristics and quality parameters such as color and texture. Textural properties of tomato juice can be attributed to the activity of pectinolytic enzymes such as pectinmethylesterase and polygalacturonase. High pressure processing has been proposed as an alternative physical method for intrinsic tomato enzymes inactivation. The objective of this work was to evaluate the quality characteristics of slightly concentrated tomato juice produced under high pressure conditions. Whole tomatoes (var. Red Sea) were pressure-treated at 250, 400, 500 or 600MPa and 50°C for 10min. The processed tomatoes were then crushed, the peels and seeds were removed, and the resulted tomato juice was concentrated to 8.5°Brix. The viscosity, consistency and color of the concentrated juice were measured and compared to the corresponding properties of tomato juice, at the same concentration, produced under the traditional methods of both cold and hot break. High pressure processing did not affect the color of tomato juice at all pressure levels tested, while during hot break color deterioration was always observed. Pressure treatment at 400, 500 and 600MPa led to products of higher viscosity. Increase in applied pressure resulted in an increase in product viscosity and improved consistency. High pressure processing can be used to produce minimally heat processed products with nutritional and sensorial characteristics comparable to that of fresh fruit. It provides a successful alternative to traditional thermal processing leading to products with desirable, or even predesigned, characteristics. [Copyright &y& Elsevier]

Cannabidiol (CBD) and cannabidiolic acid (CBDA) represent the most abundant non-psychoactive cannabinoids in fiber-type Cannabis sativa L. (hemp) and both have demonstrated high therapeutic potential. Hence, efficient extraction coupled with reliable determination of these compounds is crucial for informed utilization of hemp and is increasingly needed in the present state of harmonization efforts. In this context, a systematic approach for extraction optimization was followed, which initially involved comparison of three widely available extraction techniques, i.e. ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), and dynamic maceration (DM). These were applied on samples of different hemp varieties (n = 3) using ethanol as a safe and efficient solvent. UAE showed the most promising results and was further optimized by means of response surface methodology (RSM), based on a circumscribed central composite design. The conditions maximizing CBD, CBDA, and total CBD content as well as extraction yield were determined with high desirability (0.97) and were experimentally confirmed. The optimized UAE method was also compared with a previously reported extraction procedure, demonstrating superior performance. For the quantitation of CBD and CBDA in hemp extracts, a reversed-phase UPLC-PDA method was developed and validated. Chromatographic separation was achieved in less than 10 min, while satisfactory results for linearity (R 2 > 0.996), precision (RSD < 2.0%), and accuracy (recovery rates of 93.1–101.0%) were obtained for both analytes. Limits of detection were determined as 0.07 and 0.04 μg mL−1 for CBD and CBDA, respectively, indicating sufficient sensitivity. The good performance of the method was verified by the evaluation of additional parameters (e.g. matrix effect, extraction recovery), which was largely enabled by the use of isolated standards. The whole analytical workflow, involving both optimized UAE extraction and UPLC-PDA determination, entails simplified manipulation and may offer a reliable and cost-effective approach for routine quality control of hemp regarding the principal cannabinoids. Image 1 • A validated UPLC-PDA method for the determination of major cannabinoids in hemp. • Reliable quantitation of CBD and CBDA in less than 10 min using a C 18 -PFP column. • Comparison of three extraction techniques using different hemp varieties. • Optimization of ultrasound-assisted extraction with ethanol via experimental design. • Method performance indicates suitability for quality assessment purposes. [ABSTRACT FROM AUTHOR]

The objective of this study was the kinetic modeling of the effect of storage temperature on the quality and shelf life of chilled tuna, vacuum packed and osmotically pre-treated with the addition of nisin as antimicrobial agent. Tuna fillets were treated at 15 °C in osmotic solution with 50% high dextrose equivalent maltodextrin (DE 47) plus 5% NaCl, for 0–360 min. Untreated and 30 min osmotically pre-treated fish slices with and without nisin (2·10 4 IU/100 g osmotic solution), vacuum packed and stored at controlled isothermal conditions (0–15 °C) were studied. Quality assessment and modeling was based on microbial growth, total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), lipid oxidation (TBARS) and sensory scoring. The water activity decreased to 0.96 at 30 min of pre-treatment. Osmotic pre-treatment led to significant shelf life extension of fish, in terms of microbial growth and sensory quality. The addition of nisin in the osmotic solution further increased the shelf life of tuna. Based on LAB growth, the shelf life was 10 days for untreated and 27 days for osmotically treated vacuum packed fish at 5 °C. The addition of nisin increased shelf life to 51 days at 5 °C. [ABSTRACT FROM AUTHOR]

Abstract: The objectives of this work were to study the effect on the quality parameters of set yoghurt made from high pressure (HP) and transglutaminase (TGase) treated milk (separately or in combination), and to determine the shelf life of this product. Yoghurt samples made from HP— in combination with TGase-treated milk exhibited the highest values of firmness, lowest values of whey separation and similar values of acidity with the other samples. All yoghurt samples made from HP-treated milk, (with or without subsequent TGase treatment), exhibited a creamier perception than the ones from thermally-treated milk. Yoghurt samples prepared by the conventional procedure were judged as unacceptable after the fifth week of storage due to an intense syneresis and separation of the coagulum from the cup. Overall, HP and TGase treatment of milk can be a useful tool for the dairy industry to achieve products of improved structure and desirable sensorial characteristics. Industrial relevance: In order to achieve a tight and compact structure of yoghurt, solid fortification and/or addition of stabilizers is needed. Transglutaminase and high pressure treatment of milk (when applied individually or in combination) can be alternative treatments of milk to produce yoghurt with improved textural and sensorial characteristics, without dependence on costly solid fortification. [Copyright &y& Elsevier]

Abstract: Bulk oils and oil-in-water emulsions were subjected to high hydrostatic pressure (HHP) (200, 650MPa) treatment so as to estimate the effect of applied pressures on lipid oxidation. HHP-treated and non-treated samples were left to autoxidise under accelerated conditions (2weeks, 70°C) and their oxidative status was periodically estimated by measurement of conjugated dienes and peroxide value. Total changes of thiobarbituric acid-reactive substances were recorded as additional oxidative markers for emulsions. Results showed an increase in oxidation as pressure was increased especially at 650MPa. Lipid oxidation rates that were more pronounced for HHP-treated samples can be correlated to measured dissolved oxygen that was also higher. HHP did not seem to have an effect on emulsion droplet size. The addition of Majorana syriaca (200ppm) ethyl acetate extract led to protection against lipid oxidation under HHP and atmospheric conditions, 20.9–38.7% and 28.9–43.2%, respectively. It was observed that the antioxidant effect of M. syriaca extract under HHP was weaker. [ABSTRACT FROM AUTHOR]

Abstract: Milk clotting for the production of novel dairy products, alternative or complementary to cheese and yogurt type products can be achieved using plant sulfhydryl proteases. The objective was to apply the protease actinidin, from Actinidia chinensis, as the milk clotting agent, and High pressure (HP) technology to control excessive proteolysis. The effect of the dairy substrate and the process parameters on the coagulation rate and the texture and sensory properties of the end product, were studied. Selected values of design parameters were 25% total solids, 6.49 adjusted pH, 0.35 U activity of the clotting agent actinidin, 40ºC process temperature and 2h time. The selected pressure-temperature conditions, 600MPa at 40ºC, were applied to stop the potentially detrimental further proteolytic action of the enzyme. Results indicated that use of actinidin for milk clotting and HP to stop the enzyme activity in the final product, leads to a “fresh cheese” type dairy product. Industrial relevance: Alternative clotting methods for novel dairy products, complementary to cheese and yogurt type products, are of interest to the industry. Plant proteases can be a viable approach, provided that excessive proteolysis after structure formation is regulated. High hydrostatic pressure can be used for controlling proteolytic activity in the final products without affecting their texture and sensory characteristics. [Copyright &y& Elsevier]

Abstract: Quality of frozen cucumber can significantly be improved by means of osmotic dehydration as a pre-freezing treatment. The objective of this work was to study the effect of osmotic pre-treatment with alternative osmotic solutes – oligofructose and a high DE maltodextrin – on the quality and functional properties of frozen cucumber tissue. Colour, texture and sensory characteristics of pre-treated and conventionally frozen samples were comparatively measured at 3 months time, during storage at four different temperatures, −5, −8, −12, −15 °C. Colour change was kinetically studied, and its temperature dependence was modelled by the Arrhenius equation. Dehydrofrozen samples exhibited significantly improved stability, with the rates of colour change being reduced up to 36.7% for osmotically pre-treated cucumbers, compared to the untreated samples. The results indicate that osmodehydrofrozen compared to conventionally frozen sliced cucumbers show improved firmness for prolonged storage period. Sensory evaluation also showed good organoleptic quality in osmodehydrofrozen cucumber slices. Industrial relevance: The poor quality of frozen cucumber can significantly be improved by means of the cryoprotection accomplished by a pre-freezing osmotic dehydration step. Osmotic dehydration at mild temperatures can preserve product texture, and enhance flavour and other sensory properties (colour). In this paper, the effect of osmotic pre-treatment on the quality and shelf life of frozen cucumber tissue was investigated. The aim was to develop a method of processing cucumber that maintains palatable product while optimizing quality at the beginning and during frozen storage. [Copyright &y& Elsevier]

• Subanesthetic ketamine induces short-term hyperlocomotion. CBD pretreatment prolonged this motor effect. • Subanesthetic ketamine decreases NR1 and NR2B NMDA subunit expression and ERK phosphorylation state in the NAc. • CBD pretreatment exerts opposite effects in NR1, NR2B levels and ERK phosphorylation in NAc compared to ketamine per se. • Subanesthetic ketamine decreases NR2B levels in the ventral hippocampus. CBD pretreatment reverses this effect. Cannabidiol (CBD) is a non-addictive ingredient of cannabis with antipsychotic potential, while ketamine (KET), an uncompetitive NMDA receptor inhibitor, has been extensively used as a psychotomimetic. Only few studies have focused on the role of CBD on the KET-induced motor profile, while no study has investigated the impact of CBD on KET-induced alterations in NMDA receptor subunit expression and ERK phosphorylation state, in brain regions related to the neurobiology and treatment of schizophrenia. Therefore, the aim of the present study is to evaluate the role of CBD on KET-induced motor response and relevant glutamatergic signaling in the prefrontal cortex, the nucleus accumbens, the dorsal and ventral hippocampus. The present study demonstrated that CBD pre-administration did not reverse KET-induced short-lasting hyperactivity, but it prolonged it over time. CBD alone decreased motor activity at the highest dose tested (30 mg/kg) while KET increased motor activity at the higher doses (30, 60 mg/kg). Moreover, KET induced regionally-dependent alterations in NR1 and NR2B expression and ERK phosphorylation that were reversed by CBD pre-administration. Interestingly, in the nucleus accumbens KET per se reduced NR2B and p-ERK levels, while the CBD/KET combination increased NR2B and p-ERK levels, as compared to control. This study is the first to show that CBD prolongs KET-induced motor stimulation and restores KET-induced effects on glutamatergic signaling and neuroplasticity-related markers. These findings contribute to the understanding of CBD effects on the behavioral and neurobiological profiles of psychotogenic KET. [ABSTRACT FROM AUTHOR]

Abstract The effects of different plant seed mucilage (PSM) extracts, namely chia seed (CSM) and flaxseed (FSM), on the kinetics of δ-glucono-lactone induced acidification and gelation phenomena of whey proteins (5% w/w WPI) were investigated. The rheological and microstructural properties of mixed whey protein-PSM (0.05–0.75% w/w) cold-set gels produced at 30 or 37 °C were studied by means of oscillatory rheology and confocal microscopy. On exceeding 0.125% of PSM, a significant reduction of the gelation time due to the formation of loosely entangled whey protein soluble aggregates was observed. The impact of PSM on the gelation rates was closely related to the PSM type and concentration. CSM addition induced a gradual reduction of maximal gelation rate over the entire concentration range tested. On the other hand, FSM conferred a steep impedance of the gelation when exceeded 0.375%, which was associated with the occurrence of segregative phase separation. Fitting the elastic modulus – gelation time data to a model adapted to the Flory-Stockmayer theory, it was demonstrated that the presence of PSM inhibits the whey protein crosslinking capacity under both tested acidification regimes, leading to the formation of shorter protein crosslinks and therefore, to lower gel stiffness. However, the formation rate of elastically active chain networks was found to be increasing for CSM and FSM contents up to 0.5 and 0.25% respectively, suggesting a synergistic acid gel structuring effect of PSM under these conditions. Graphical abstract Image 1 Highlights • Study of chia (CSM) and flax (FSM) seed mucilage as structurants of WPI acid gels. • CSM and FSM reduced gelation rate and hampered whey proteins crosslinking ability. • At low concentrations, PSMs enhanced gels stiffness via associative interactions with the protein aggregates. • Excess of CSM promoted gels stiffness via steric stabilisation of protein aggregates. • Above 0.375%, FSM decreased gels' stiffness due to segregative phase separation. [ABSTRACT FROM AUTHOR]

Meat consumption has shown from detrimental to beneficial effects against cardiovascular disease (CVD) incidence, mainly depending on the type of meat studied (i.e., red/white, processed/unprocessed) and quantity consumed. To examine the associations between meat type consumption patterns and incident CVD among apparently healthy adults. ATTICA study was conducted in the greater metropolitan Athens area, Greece, during 2001–2002 studying adults free-of-CVD at baseline. Twenty-year follow-up was performed in n = 1988 participants (n = 718 incident cases). Meat consumption during the follow-up period was categorized as: never/rare meat consumption (i.e., <1 time/week), mostly red meat (i.e., compared to other types of meat or processed meat), mostly white meat, and mostly processed meat products (e.g., bacon, sausage). Approximately 38% of the participants reported rare or no consumption of any type of meat, 31% consumed mostly red meat, 19% mostly white meat and the remainder 12% mostly processed meat. In multivariate analysis, compared to never/rarely consuming any type of meat, consuming mostly processed meat [HR: 2.89, 95%CI: 1.05, 7.89], but not red meat [HR: 1.22, 95%CI: 0.81, 1.82], was positively associated with incident CVD during 20 years of follow-up, while consuming mostly white meat was inversely associated with incident CVD [HR: 0.35, 95%CI: 0.17, 0.71]. The findings of this study suggest that the type of meat, irrespective of the frequency of consumption, plays a role in the risk of developing CVD. In clinical practice, emphasis should be placed on avoiding processed meat and replacing it with white unprocessed meat. [ABSTRACT FROM AUTHOR]

A significant goal of modern universities is to provide high-quality education to their students and reduce their failure rates. The early recognition of low-performance students that would potentially lead them to increase their duration of studies with a high probability of failing their courses would allow the university to enhance their performance by taking measures. This article proposes a grammatical evolution-based feature selection and construction method for radial basis function (RBF) networks that predict students' future grades and study duration based on past courses' data. The proposed method was compared with Levenberg–Marquardt back-propagation (LM-BP), Broyden, Fletcher, Goldfarb, and Shanno back-propagation (BFGS-BP), stochastic gradient descent (SGD), RBF-based neural network (RBFNN), decision tree (DT), Bayesian network (BN), support vector machine (SVM), and neural network construction (NNC) existing machine learning methods in twelve regression datasets (six for predicting future grades and six for predicting study duration). The datasets contained entries from the physics, philosophy, primary education history, mathematics, and chemistry departments at the University of Ioannina. The experiments showed that it managed to get the lowest mean square error in nine out of twelve regression problems. The experimental study also compared the proposed method with the LM-BP, BFGS-BP, SGD, RBFNN, SVM, and NNC methods in twelve classification datasets (six for predicting future grades and six for predicting study duration) from the same departments. The experimental results on all classification problems showed that the proposed method got the highest accuracy in all datasets. The proposed method can be expanded with other faculties' and universities' data forming a complete application usable by universities worldwide. • Proactive support strategies can reduce student dropouts. • Creating new features can increase neural networks' generalization ability. • Using a multi-core CPU can speed up the algorithm's evolutionary process. [ABSTRACT FROM AUTHOR]

In the present work oil-in-gel (o/g) emulsions comprising 0.4–1% w/w κ-carrageenan in the absence and presence of Ca 2+ (20 mM) were investigated for their ability to hamper the oxidative degradation under isothermal (5, 20 and 37 °C) ambient air storage conditions and promote the in vitro bioaccessibility of β-carotene. The mechanical and structure conformational aspects of the o/g emulsions throughout in vitro digestion were measured by means of oscillatory rheology and optical microscopy. Although the addition of κ-carrageenan reduced by more than 50% (from 0.85 to 0.40 day −1 ) the β-carotene oxidative degradation rates, only minor differences were detected in terms of gelation method (ca. 0.42 and 0.39 day −1 for ionotropic and coldset systems) and biopolymer concentration (0.38–0.42 day −1 ). The bioaccessibility of β-carotene was significantly higher in coldset o/g emulsions (ca. 43%) compared to the ionically mediated ones (ca. 36%). With the exception of 0.4% κ-carrageenan containing o/g emulsions (55.4 and 49.7% for control and 0.4% κ-carrageenan respectively), the β-carotene bioaccessibility was significantly reduced with the increase in κ-carrageenan concentration (ranging from 34 to 38.9%). [ABSTRACT FROM AUTHOR]

Time Temperature Integrators (TTI) are smart labels designed to monitor food product temperature history, individually and cost-efficiently, and reflect quality throughout the cold chain. The objectives were the kinetic modeling of frozen blueshark slices and arrow squid quality and the selection of suitable TTI for monitoring them in the frozen chain. The response of UV activatable photochromic and enzymatic TTI was studied and modeled as a function of intensity of UV-activation or enzyme concentration. The TTI response was tailored to the several months of products' shelf-life. Temperature dependence of the TTI response, expressed by activation energy values ( E a ) of 110 to 120 kJ/mol, was in the required range for correlation to the products' quality indices in the dynamic frozen chain. Selected TTI predicted the remaining shelf-life at cold chain simulating temperatures and their effectiveness for monitoring the selected frozen seafood products was validated. Industrial relevance The selection and use of the optimum TTI smart label for monitoring a target frozen food product allows reliable estimations of the quality status and the remaining shelf-life leading to improved management of the cold chain from production to the point of consumption. [ABSTRACT FROM AUTHOR]

Abstract: In this study, the effects of thermal or high hydrostatic pressure (HHP) treatment of a milk base in the absence or presence of a transglutaminase (TGase) protein cross-linking step on the flavour development of yoghurt were investigated. The presence of several tentatively identified volatile flavour compounds (VOCs), both during the enzymatic treatment and the lactic acid fermentation of the milk base, were monitored using a proton transfer reaction time-of-flight mass spectrometer (PTR-ToF-MS). The formation of the major flavour compounds (acetaldehyde, diacetyl, acetoin, and 2-butanone) followed a sigmoidal trend described by the modified Gompertz model. The HHP treatment of milk increased significantly the volatile compound formation rate whereas it did not affect the duration of the lag phase of formation, with the exception of acetaldehyde and diacetyl formation. On the contrary, the TGase cross-linking of milk did not significantly modify the formation rate of the volatile compounds but shortened the duration of the lag phase of their formation. [Copyright &y& Elsevier]

Abstract: Three strains of the thermophilic fungus Thermomyces lanuginosus were used to produce β-xylanases. The thermal stability of these xylanases at low levels of water activity was studied. Isothermal inactivation experiments were performed in the temperature range of 100–130°C. Reduction of water activity to 0.63 and as low as 0.13 had a drastic effect on the observed D and z-values. At water activity of 0.13 the D 120°C and z-values of the three xylanases ranged from 20.4 to 37.6min and from 23.3 to 28.9°C, respectively. The applicability of the developed kinetic models was tested under time–temperature profiles representative of typical thermal processes. The developed systems can be applied as time–temperature integrators (TTI) at this high thermal processing range. Calculations demonstrated that the use of a triple xylanase TTI system could provide acceptable F-values prediction for z-values lower than the achieved range. [Copyright &y& Elsevier]

Abstract: Photovoltaic (PV) power systems are becoming one of the most developing investment areas in the field of Renewable Energy Sources (RES). A statement of the status quo of PV power systems in Greece, and their contribution towards the improvement of power system reliability, is the scope of the present paper. Siting and installation of PV power systems is performed according to a recent Greek law, along with environmental and geographical constraints. Meteorological data are computed, formulated and imported to appropriate software in order to simulate the PV units and generate their power output. Data for unserved loads, resulting from load shedding during peak hours, are compared to the above estimated power production. Assuming that a proportion of the eventually unsupplied power could be provided by the accessed power generation of the PV units, the reliability of both transmission and distribution system is improved. The impact on the transmission system is shown by an improvement of LOLP and LOEP indices, whereas peak shaving for the Interconnected Greek Transmission System (IGTS) is also illustrated. For the distribution system the impact is quantified using the distribution system reliability indices SAIDI, SAIFI, and CAIDI. Finally, the resulting improvement is also expressed in financial terms. [Copyright &y& Elsevier]

Abstract: The objective of the study was to establish a validated kinetic model for growth of spoilage bacteria on vacuum packed tuna slices in the temperature range of 0 to 15 °C and to evaluate the applicability of the TTI (Time Temperature Integrators) based SMAS (Safety Monitoring and Assurance System) system to improve tuna product quality at the time of consumption in comparison to the conventional First In First Out (FIFO) approach. The overall measurements of total flora and lactic acid bacteria (LAB) on the tuna samples used in a laboratory simulated field test were in close agreement with the predictions of the developed kinetic model. The spoilage profile of the TTI bearing products, handled with SMAS, was improved. Three out of the thirty products that were handled randomly, according to the FIFO approach, were already spoiled at the time of consumption (logN LAB >6.5) compared to no spoiled products when handled with the SMAS approach. [Copyright &y& Elsevier]

• A galactomannan was isolated from alfalfa (Medicago sativa L.) seeds endosperm. • A M/G ratio of 1.18, molar mass of 2 × 106 Da and intrinsic viscosity of 9.33 dL/g. • The transition from the dilute to semi-dilute state was achieved at 0.306 % wt. • The alfalfa gum exhibited weak gel properties at concentrations ≥3 % wt. • Alfalfa gum exhibits similar rheological and molecular properties to fenugreek gum. In the present work a galactomannan extract of low protein residue (< 1.3 % wt dry basis) was isolated from alfalfa (Medicago sativa L.) seed endosperm meal. The alfalfa gum (AAG) comprised primarily mannose and galactose at a ratio of 1.18:1, had a molecular weight of 2 × 106 Da and a radius of gyration of 48.7 nm. The average intrinsic viscosity of the dilute AAG dispersions calculated using the modified Mark-Houwink, Huggins and Kraemer equations was 9.33 dLg−1 at 25 °C. The critical overlap concentration was estimated at 0.306 % whereas the concentration dependence of specific viscosity for the dilute and semi-dilute regimes was ∝ C2.3 and C4.2, respectively. The compliance to the Cox-Merz rule was satisfied at 1% of AAG, whereas a departure from superimposition was observed at higher concentrations. Viscoelasticity measurements demonstrated that AAG dispersions exhibit a predominant viscous character at 1 % wt, whereas a weak gel-like behaviour was reached at AAG concentrations ≥3 %. [ABSTRACT FROM AUTHOR]