242 research outputs found
New Facility for Membrane Fouling Investigations under Customizable Hydrodynamics: Validation and Preliminary Experiments with Pulsating Cross-Flow
Flux reduction induced by fouling is arguably the most adverse phenomenon in membrane-based separation systems. In this respect, many laboratory-scale filtration studies have shown that an appropriate use of hydrodynamic perturbations can improve both performance and durability of the membrane; however, to fully understand and hence appropriately exploit such effects, it is necessary to understand the underpinning flow processes. Towards this end, in this work we propose and validate a new module-scale laboratory facility with the aim of investigating, at very well-controlled flow conditions, how hydrodynamics affects mass transport phenomena at the feed/membrane interface. The proposed facility was designed to obtain a fully developed and uniform flow inside the test section and to impose both steady and pulsating flow conditions. The walls of the facility were made transparent to grant optical accessibility to the flow. In this paper, we discuss data coming from particle image velocimetry (PIV) measurements and preliminary ultrafiltration tests both under steady and pulsating flow conditions. PIV data indicate that the proposed facility allows for excellent flow control from a purely hydrodynamic standpoint. Results from filtration tests provide promising results pointing towards pulsating flows as a viable technique to reduce fouling in membrane systems
A non-trivial connection for the metric-affine Gauss–Bonnet theory in D =4
We study non-trivial (i.e.non-Levi-Civita) connections in metric-affine Lovelock theories. First we study the projective invariance of general Lovelock actions and show that all connections constructed by acting with a projective transformation of the Levi-Civita connection are allowed solutions, albeit physically equivalent to Levi-Civita. We then show that the (non-integrable) Weyl connection is also a solution for the specific case of the four-dimensional metric-affine Gauss–Bonnet action, for arbitrary vector fields. The existence of this solution is related to a two-vector family of transformations, that leaves the Gauss–Bonnet action invariant when acting on metric-compatible connections. We argue that this solution is physically inequivalent to the Levi-Civita connection, giving thus a counterexample to the statement that the metric and the Palatini formalisms are equivalent for Lovelock gravities. We discuss the mathematical structure of the set of solutions within the space of connections.This work was partially supported by the Spanish Ministry of Economy and Competitive-ness (FIS2016-78198-P), the Junta de Andalucía (FQM101) and the Unidad de Excelencia UCE-PP2016-02 of the Universidad de Granada
Registration, lesion detection, and discrimination for breast dynamic contrast-enhanced magnetic resonance imaging
Method and system for the automatic recognition of lesions in a set of breast magnetic resonance images
A method of identification of potential lesions of a breast from tomographic image datasets of a chest region of a patient, the- datasets comprising a plurality of voxels (2) each having an intensity value, the images including a region of interest (10) which comprises at least one breast (6). The method comprises the steps of: acquiring a set of images after the administration of a contrast agent to the patient; normalizing (254) the intensity of voxels (2) belonging to the region of interest (10) of the acquired images according to at least one normalization factor; classifying (255) each of the normalized voxels (2) on the basis of a classification criterion, in such a way as to identify regions (40) representing potential lesions. The method is characterized in that the normalization factor is based on normalization voxels (2) corresponding to an anatomical structure (34), the normalization voxels (2) having intensity values enhanced due to the administration of the contrast agent
A fully automatic multiscale 3-dimensional hessian-based algorithm for vessel detection in breast DCE-MRI
Performance of a fully automatic lesion detection system for breast DCE-MRI
PURPOSE: To describe and test a new fully automatic lesion detection system for breast DCE-MRI. MATERIALS AND METHODS: Studies were collected from two institutions adopting different DCE-MRI sequences, one with and the other one without fat-saturation. The detection pipeline consists of (i) breast segmentation, to identify breast size and location; (ii) registration, to correct for patient movements; (iii) lesion detection, to extract contrast-enhanced regions using a new normalization technique based on the contrast-uptake of mammary vessels; (iv) false positive (FP) reduction, to exclude contrast-enhanced regions other than lesions. Detection rate (number of system-detected malignant and benign lesions over the total number of lesions) and sensitivity (system-detected malignant lesions over the total number of malignant lesions) were assessed. The number of FPs was also assessed. RESULTS: Forty-eight studies with 12 benign and 53 malignant lesions were evaluated. Median lesion diameter was 6 mm (range, 5-15 mm) for benign and 26 mm (range, 5-75 mm) for malignant lesions. Detection rate was 58/65 (89%; 95% confidence interval [CI] 79%-95%) and sensitivity was 52/53 (98%; 95% CI 90%-99%). Mammary median FPs per breast was 4 (1st-3rd quartiles 3-7.25). CONCLUSION: The system showed promising results on MR datasets obtained from different scanners producing fat-sat or non-fat-sat images with variable temporal and spatial resolution and could potentially be used for early diagnosis and staging of breast cancer to reduce reading time and to improve lesion detection. Further evaluation is needed before it may be used in clinical practice
Towards long-term social child-robot interaction : using multi-activity switching to engage young users
Ad hoc Joint FAO/WHO Expert Consultation on Risk Assessment of Food Allergens Part 1: Review and validation of Codex priority allergen list through risk assessment
The objectives of the meeting is to see whether the published criteria (FAO/WHO, 2000) for assessing additions and exclusions to the list is still current and appropriate. The Expert Committee determined that only foods or ingredients that cause immune-mediated hypersensitivities such as IgE-mediated food allergies and coeliac disease should be included on the list of foods and ingredients included in section 4.2.1.4 of the GSLPF. Thus, it was recommended that foods or ingredients such as lactose, sulphite, and food additives which cause food intolerances rather than immune-mediated responses, should be excluded from this list. The Committee identified prevalence of the immune-mediated hypersensitivity to a specific food, severity (i.e. proportion of severe objective reactions to a food/ingredient such as anaphylaxis), and the potency of food/ingredient (i.e. the amount of the food/ingredient required to cause objective symptoms) as the three key criteria that should be used to establish the priority allergen list. Subgroups of the Expert Committee were established to review the literature on the prevalence, severity and potency of immune-mediated hypersensitivity of each food currently on the GSLPF list (cereals containing gluten and products of these; crustacea and products of these; eggs and egg products; fish and fish products; peanuts, soybeans and products of these; milk and milk products; tree nuts and nut products; ), as well as other foods found on priority allergen lists established in individual countries or regions (e.g. mollusks, mustard, celery, sesame, buckwheat, lupin, and others).Los objetivos de la reunión son ver si los criterios publicados (FAO / OMS, 2000) para evaluar las adiciones y exclusiones a la lista siguen vigentes y son apropiados. El Comité de Expertos determinó que solo los alimentos o ingredientes que causan hipersensibilidades inmunomediadas, como las alergias alimentarias mediadas por IgE y la enfermedad celíaca, deben incluirse en la lista de alimentos e ingredientes incluidos en la sección 4.2.1.4 de la GSLPF. Por lo tanto, se recomendó que se excluyeran de esta lista alimentos o ingredientes como lactosa, sulfito y aditivos alimentarios que causan intolerancias alimentarias en lugar de respuestas inmunomediadas. El Comité identificó la prevalencia de la hipersensibilidad inmunomediada a un alimento específico, la gravedad (es decir, la proporción de reacciones objetivas graves a un alimento / ingrediente como la anafilaxia) y la potencia del alimento / ingrediente (es decir, la cantidad de alimento / ingrediente requerida causar síntomas objetivos) como los tres criterios clave que deben utilizarse para establecer la lista de alérgenos prioritarios. Se establecieron subgrupos del Comité de Expertos para revisar la literatura sobre la prevalencia, severidad y potencia de la hipersensibilidad inmunomediada de cada alimento actualmente en la lista GSLPF (cereales que contienen gluten y productos de estos; crustáceos y productos de estos; huevos y productos de huevo ; pescado y productos de pescado; cacahuetes, soja y productos de estos; leche y productos lácteos; frutos secos y productos de frutos secos;), así como otros alimentos que se encuentran en las listas de alérgenos prioritarios establecidas en países o regiones individuales (por ejemplo, moluscos, mostaza, apio , sésamo, alforfón, altramuz y otros).Instituto de Investigación de Tecnología de AlimentosFil: Baumert, Joseph. Universidad de Nebraska-Lincoln. Departamento de Ciencia y Tecnología de Alimentos; Estados UnidosFil: Brooke-Taylor, Simon. Imperial College London. Instituto Nacional del Corazón y los Pulmones; Reino Unido.Fil: Chen, Hongbing. Nanchang Universidad. Instituto Conjunto de Investigación Chino-Alemán; China.Fil: Crevel, René W.R. René Crevel Consulting Limited; Reino Unido.Fil: Geert Houben. Organización para la Investigación Científica Aplicada TNO; Países Bajos.Fil: Jackson, Lauren. División de Ciencia y Tecnología del Procesamiento de Alimentos. Ingeniería de Procesos de la Administración de Alimentos y Medicamentos de los EE. UU. (FDA); Estados Unidos de América.Fil: Kyriakidis, Symeon. Laboratorio Estatal de Química General (GCSL). Autoridad Independiente de Ingresos Públicos (IAPR); Grecia.Fil: La Vieille, Sébastien. Universidad Laval. Departamento de Ciencias de los Alimentos; Canadá.Fil: Lee, N Alice. Universidad de Nueva Gales del Sur . Escuela de Química e Ingeniería. Ciencia e ingeniería de los alimentos; Australia.Fil: López, María Cristina. Universidad Nacional de San Martín. Ingeniería de Alimentos; Argentina.Fil: Luccioli, Stefano. Administración de Alimentos y Medicamentos de los Estados Unidos. Centro de Seguridad Alimentaria y Nutrición Aplicada; Estados UnidosFil: O’Mahony, Patrick. Universidad College Dublin; Irlanda.Fil: O’Mahony, Patrick. Autoridad de Seguridad Alimentaria de Irlanda; Irlanda.Fil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.Fil: Polenta, Gustavo Alberto. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS) UEDD INTA-CONICET; Argentina.Fil: Pöpping, Bert. Food Consulting Strategically (FOCO); Alemania.Fil: Pöpping, Bert. Comités de Normalización ISO - CEN. Grupo de trabajo CEN Alérgenos Alimentarios (CEN TC 275 WG 12).); Alemania.Fil: Remington, Benjamin C. Remington Consulting Group B.V.; Holanda.Fil: Remington, Benjamin C. Universidad de Nebraska–Lincoln. Programa de Recursos e Investigación de Alergias Alimentarias. Estados UnidosFil: Södergren, Eva. ThermoFisher Scientific; Suecia.Fil: Srikulnath, Sirinrat. Universidad de Kasetsart (UKaset). Instituto de Investigación y Desarrollo de Productos Alimentarios. Centro de Servicio de Aseguramiento de la Calidad de los Alimentos. Unidad de Alérgenos Alimentarios; Tailandia.Fil: Taylor, Stephen L. Universidad de Nebraska-Lincoln. Departamento de Ciencia y Tecnología de Alimentos; Estados UnidosFil: Turner, Paul J. Universidad de Sídney; Australia.Fil: Turner, Paul J. Colegio Imperial de Ciencia, Tecnología y Medicina. Alergia e Inmunología Pediátricas; Inglaterra
Risk Assessment of Food Allergens. Part 1: Review and Validation of Codex Alimetarius Priority Allergen list Through Risk Assessment
The labelling of food allergens in pre-packaged foods plays a key role in protecting food allergic individuals, as no preventative clinical treatment is currently available. The list of major foods and ingredients known to cause hypersensitivity was included into the Codex General Standard for the Labelling of Packaged Foods (GSLPF) in 1999. There have been many scientific developments in the understanding of food allergens and their management since the original drafting of the GSLPF. Thus, in response to the request from Codex for scientific advice, including current evidence of consumer understanding of allergens, FAO and WHO convened a series
of three expert meetings to provide scientific advice on this subject. The purpose of the first meeting of the Ad hoc Joint FAO/WHO Expert Consultation on Risk Assessment of Food Allergens was to review and validate the Codex priority allergen list through risk assessment. This report focuses on the deliberations and conclusions of this meeting.
Resumen:
El etiquetado de los alérgenos alimentarios en los alimentos preenvasados juega un papel clave en la protección personas alérgicas a los alimentos, ya que actualmente no se dispone de un tratamiento clínico preventivo. Se incluyó la lista de los principales alimentos e ingredientes que causan hipersensibilidad en la Norma General del Codex para el Etiquetado de Alimentos Envasados (GSLPF)
en 1999. Ha habido muchos avances científicos en la comprensión de alérgenos alimentarios y su gestión desde la redacción original de la GSLPF. Por lo tanto, en respuesta a la solicitud del Codex de asesoramiento científico, incluida la actual evidencia de la comprensión del consumidor de los alérgenos, la FAO y la OMS convocaron una serie de tres reuniones de expertos para proporcionar asesoramiento científico sobre este tema. El propósito de la primera reunión de la Consulta Conjunta Especial de Expertos FAO/OMS
sobre evaluación de riesgos de los alérgenos alimentarios fue revisar y validar la prioridad del Codex lista de alérgenos a través de la evaluación de riesgos. Este informe se centra en las deliberaciones y conclusiones de esta reunión.Instituto de Investigación de Tecnología de Alimentos (ITA)Fil: Baumert, Joseph. Universidad de Nebraska-Lincoln. Departamento de Ciencia y Tecnología de Alimentos; Estados UnidosFil: Brooke-Taylor, Simon. Imperial College London. Instituto Nacional del Corazón y los Pulmones; Reino Unido.Fil: Che, Huilian. Universidad de Agricultura de China. Facultad de Ciencias de la Alimentación e Ingeniería Nutricional; China.Fil: Chen, Hongbing. Nanchang Universidad. Instituto Conjunto de Investigación Chino-Alemán; China.Fil: Crevel, René W.R. René Crevel Consulting Limited; Reino Unido.Fil: Houben, Geert F. Alergia alimentaria e inmunotoxicología. Científico principal de TNO; Países Bajos.Fil: Jackson, Lauren. Administración de Alimentos y Medicamentos. División de Ciencia y Tecnología del Procesamiento de Alimentos. Ingeniería de Procesos; Estados UnidosFil: Kyriakidis, Symeon. Autoridad Independiente de Ingresos Públicos. Laboratorio Estatal de Química General; Grecia.Fil: La Vieille, Sébastien. Salud Canadá. Dirección de Alimentos; Canadá.Fil: Lee, N Alice. Universidad de Nueva Gales del Sur. Escuela de Química e Ingeniería. Ciencia e ingeniería de los alimentos; Australia.Fil: López, María Cristina. Universidad Nacional de San Martín. Ingeniería de Alimentos; Argentina.Fil: Luccioli, Stefano. Administración de Alimentos y Medicamentos. Centro de Seguridad Alimentaria y Nutrición Aplicada; Estados UnidosFil: O’Mahony, Patrick. Autoridad de Seguridad Alimentaria de Irlanda . Ciencia y Tecnología de los Alimentos; Irlanda.Fil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.Fil: Pöpping, Bert. Food Consulting Strategically (FOCO); Alemania.Fil: Remington, Benjamin C. Grupo BV. Consultoría Remington; Holanda.Fil: Södergren, Eva. Agencia Sueca de Alimentos. Equipo de Encuestas Dietéticas y Departamento de Nutrición para Beneficio de Riesgo Evaluación; Suecia.Fil: Srikulnath, Sirinrat. Universidad de Kasetsart (UKaset). Instituto de Investigación y Desarrollo de Productos Alimentarios. Centro de Servicio de Aseguramiento de la Calidad de los Alimentos. Unidad de Alérgenos Alimentarios; Tailandia.Fil: Taylor, Stephen L. Universidad de Nebraska-Lincoln. Departamento de Ciencia y Tecnología de Alimentos; Estados UnidosFil: Turner, Paul J. Colegio Imperial de Ciencia, Tecnología y Medicina. Alergia e Inmunología Pediátricas; Inglaterra
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