Mini Max Wallpaper

Mini Max company formulated a problem for the automatic calculation of the number of wallpaper rolls necessary for decorating a room with wallpaper. The final goal is the development of a web-based calculator open for use to both Mini Max staff and the general public. We propose an approach for reducing the studied problem to the one-dimensional cutting-stock problem. We show this in details for the case of plain wallpapers as well as for the case of patterned wallpapers with straight match. The one-dimensional cutting-stock problem can be formulated as a linear integer programming problem. We develop an approach for calculating the needed number of wallpapers for relatively small problems, create an algorithm in a suitable graphical interface and make different tests. The tests show the efficiency of the proposed approach compared with the existent (available) wallpapers’ calculators

Total phenolic content, antioxidant and antimicrobial activity of Haberlea rhodopensis extracts obtained by pressurized liquid extraction

The present study was designed to investigate the antioxidant and antimicrobial activities of pressurized liquid extracts from Haberlea rhodopensis Friv. The total phenolic content was performed using the Folin-Ciocalteu phenol reagent. To determine the antioxidant activities of the extracts, several complementary tests were used: ABTS and DPPH radical scavenging activities, oxygen radical absorbance capacity, and ferric-reducing antioxidant power assay. The phenolic concentration was 15.98±0.09 and 9.42±0.06 mg GAE g−1 DW for 70 and 85% ethanol extracts, respectively. Of all the performed methods, the highest antioxidant activity values were measured by the ORAC assay — 224.6±6.6 and 154.0±9.9 μM TE g−1 DW for 70 and 85% ethanol extracts, respectively. Results also showed that both extracts exhibited very weak antimicrobial activity against the examined microorganisms. However, the 70% ethanol extract possessed higher inhibition ability, which correlated with higher total phenolic content and antioxidant activity

Probiotic Characteristics and Health Benefits of the Yogurt Bacterium <em>Lactobacillus delbrueckii</em> sp. <em>bulgaricus</em>

Yogurt is a good source of several micronutrients and has played an important role in human nutrition. Consumption of yogurt has been shown to promote health benefits due to the presence of live bacteria. A number of human studies have demonstrated that yogurt contains viable bacteria, and especially L. bulgaricus, improve the health of the host and thus qualifies as a bona fide probiotic in its own right. In this chapter, we review the literature covering attributes of the yogurt bacterium L. bulgaricus that confirm its probiotic bacterial characteristics

Volatile Aromatic Flavor Compounds in Yogurt: A Review

Lactic acid bacteria are of great importance in the production of yogurt worldwide, yet very little is still known about the mechanisms of aroma formation in foods subjected to lactic acid fermentation. However, advances in the Adolfsson development of instrument methods have made it possible to avoid some of the difficulties in extracting flavoring substances from the otherwise complex matrix of lactic acid products. In this chapter, we present recent developments related to the impact of yogurt starter cultures on the production of the aromatic components in yogurts. In addition, we examine and characterize the aromatic compounds based on the chemical structures and discuss modern analytical techniques for yogurt analysis. As described in this chapter, a large number of flavoring substances can be studied, isolated, and identified with the help of advanced instrument analysis such as synthetic fibers for solid-phase extraction (SPME) and gas chromatography combined with mass spectrometry (GC-MS). These techniques can help us reach a more advanced level of understanding of the importance of specific strains for obtaining the desired sensory qualities of fermented, lactic acid products. At a more advanced stage, these analyses could allow scientists to develop rapid methods for determining the quality and authenticity of lactic acid products based on the aromatic-metabolic profile of starter cultures in the final product

Biodegradation of phenols by laccase immobilised in a membrane reactor

The results of a study of immobilisation of a commercial laccase onto a spiral-wound asymmetric polyethersulphone membrane are described. The immobilised enzyme system displayed a promising half-life of more than 150 h for oxidation of syringaldazine. The laccase membrane reactor was applied to the biodegradation of a model phenol solution containing 18 phenolic substrates, including chlorophenols, cresols and methoxyphenols. It has been confirmed that the type and:or the position of substituent group affect the level of substrate oxidatio