Active eye-glasses with local dimming

7th International Conference on Electrical and Electronics Engineering, ELECO 2011; Bursa; Turkey; 1 December 2011 through 4 December 2011The sense of sight provides the most reliable information about the environment. Although the human eye has a wide dynamic range for brightness adaptation, direct exposure to relatively bright light sources wipes out the total visual perception. The most remarkable example of this situation is driving a car at night, while the other cars are coming from the opposite lane with headlights on. In this work, we have proposed and developed a set of LCD equipped active glasses to solve this light adaptation problem. First, the location of the light sources are determined using an on board camera which is assembled in front of the glasses. After processing image data, the locations of the bright light sources are darkened and the disturbing effect of intense light sources is reduced. © 2011 Chamber of Turkish Electric

Cash flow-at-risk in publicly traded non-financial firms in Turkey : an application in defense companies

Cataloged from PDF version of article.People have always evaluated qualitative factors as black boxes so far. Academicians have put much effort to understand and explain these black boxes. The improvements in technology, therefore in social sciences, ease these efforts considerably. Risk is one of the qualitative factors, which drew people’s attention. As a result, some forecasting techniques have been developed to know the unknown. Risk means both profits and losses for people and firms. That is why, risk should be managed to exploit the profits and avoid the losses. Value-at-risk relying on the data about liquid assets was proposed to assist financial firms such as banks, insurance companies, and investment companies to manage their risks. Contrary to financial firms, non-financial firms have more illiquid assets. These firms used value-at-risk to manage their risks initially but the practical results were not satisfactory. Therefore value-at-risk should be revised and adjusted to the non-financial firms. Consequently cash-flow-at-risk concept was proposed to manage risk in non-financial firms. This study aims to apply cash flowat-risk concept in publicly traded non-financial firms in Turkey. The data drawn from financial statements were used because they helped to quantify risk in non-financial firms. The results of the study reveal that the proposed model can be used to asses all publicly traded non-financial firms’ risk exposure in Turkey for the next quarterÖzvural, ÖzhanM.S

Non-Conventional Time Domain (TD)-NMR Approaches for Food Quality: Case of Gelatin-Based Candies as a Model Food

The TD-NMR technique mostly involves the use of T-1 (spin-lattice) and T-2 (spin-spin) relaxation times to explain the changes occurring in food systems. However, these relaxation times are affected by many factors and might not always be the best indicators to work with in food-related TD-NMR studies. In this study, the non-conventional TD-NMR approaches of Solid Echo (SE)/Magic Sandwich Echo (MSE) and Spin Diffusion in food systems were used for the first time. Soft confectionary gelatin gels were formulated and conventional (T-1) and non-conventional (SE, MSE and Spin Diffusion) TD-NMR experiments were performed. Corn syrups with different glucose/fructose compositions were used to prepare the soft candies. Hardness, degrees Brix (degrees Bx), and water activity (a(w)) measurements were also conducted complementary to NMR experiments. Relaxation times changed (p < 0.05) with respect to syrup type with no obvious trend. SE/MSE experiments were performed to calculate the crystallinity of the samples. Samples prepared with fructose had the lowest crystallinity values (p < 0.05). Spin Diffusion experiments were performed by using Goldman-Shen pulse sequence and the interface thickness (d) was calculated. Interface thickness values showed a wide range of variation (p < 0.05). Results showed that non-conventional NMR approaches had high potential to be utilized in food systems for quality control purposes

Non-Conventional Time Domain (TD)-NMR Approaches for Food Quality: Case of Gelatin-Based Candies as a Model Food

The TD-NMR technique mostly involves the use of T-1 (spin-lattice) and T-2 (spin-spin) relaxation times to explain the changes occurring in food systems. However, these relaxation times are affected by many factors and might not always be the best indicators to work with in food-related TD-NMR studies. In this study, the non-conventional TD-NMR approaches of Solid Echo (SE)/Magic Sandwich Echo (MSE) and Spin Diffusion in food systems were used for the first time. Soft confectionary gelatin gels were formulated and conventional (T-1) and non-conventional (SE, MSE and Spin Diffusion) TD-NMR experiments were performed. Corn syrups with different glucose/fructose compositions were used to prepare the soft candies. Hardness, degrees Brix (degrees Bx), and water activity (a(w)) measurements were also conducted complementary to NMR experiments. Relaxation times changed (p < 0.05) with respect to syrup type with no obvious trend. SE/MSE experiments were performed to calculate the crystallinity of the samples. Samples prepared with fructose had the lowest crystallinity values (p < 0.05). Spin Diffusion experiments were performed by using Goldman-Shen pulse sequence and the interface thickness (d) was calculated. Interface thickness values showed a wide range of variation (p < 0.05). Results showed that non-conventional NMR approaches had high potential to be utilized in food systems for quality control purposes

Determination of antioxidant compounds in foodstuff

© 2017 Scrivener Publishing LLC. Phenolic compounds, vitamins and carotenoids are naturally found in different foodstuff. These antioxidant compounds play an important role in human health and are of interest for the food, pharmaceutical and cosmeceutical industries. Modern chromatographic and spectrometric techniques have made analysis easier than ever before, but their success depends on the extraction method used. In fact, the different antioxidants are identifified using chromatographic techniques coupled to diff erent specififi c detectors according to the characteristics of each molecule. Beyond their well-known health-promoting effects, antioxidant molecules can also be used to functionalize or preserve the freshness, nutritive value, flflavor and color of foodstuff s, which justify their incorporation into several matrices. In this chapter, the most common antioxidant compounds in foodstuff will be described, as well as the methodologies involved in their extraction, separation, identifification and quantifification. The bioactive properties and industrial applications of these compounds through innovative techniques will also be taken into account.info:eu-repo/semantics/publishedVersio

Applications of Wine Pomace in the Food Industry: Approaches and Functions

Winemaking generates large amounts ofwine pomace, also called grape pomace. This by-product has attracted the attention of food scientists and the food industry, due to its high content in nutrients and bioactive compounds. This review mainly focuses on the different published approaches to the use of wine pomace and its functions in the food industry. Traditionally, wine pomace has been used to obtain wine alcohol, food colorings, and grape seed oil. More recently, research has focused in the production of other value-added products, such as extracts of bioactive compounds, mainly phenols, recovery of tartaric acid, and the making of flours. The most common functions associated with wine pomace products are their use as antioxidants, followed by their use as fortifying, coloring, and antimicrobial agents. These products have mainly been applied to the preparation of meat and fish products and to, a lesser extent, cereal products.Autonomous Government of Castilla y León, Spain, through the research project BU282U13