An Efficient 2-Party Private Function Evaluation Protocol Based on Half Gates

The file attached to this record is the author's final peer reviewed version. The Publisher's final version can be found by following the DOI link.Private function evaluation (PFE) is a special case of secure multi-party computation (MPC), where the function to be computed is known by only one party. PFE is useful in several real-life applications where an algorithm or a function itself needs to remain secret for reasons such as protecting intellectual property or security classification level. In this paper, we focus on improving 2-party PFE based on symmetric cryptographic primitives. In this respect, we look back at the seminal PFE framework presented by Mohassel and Sadeghian at Eurocrypt’13. We show how to adapt and utilize the well-known half gates garbling technique (Zahur et al., Eurocrypt’15) to their constant-round 2-party PFE scheme. Compared to their scheme, our resulting optimization significantly improves the efficiency of both the underlying Oblivious Evaluation of Extended Permutation (OEP) and secure 2-party computation (2PC) protocols, and yields a more than 40% reduction in overall communication cost (the computation time is also slightly decreased and the number of rounds remains unchanged)

Effects of Plantago major extract on serum protein fractions in broiler diet

The aim of this study was to determine the effects of Plantago major’s (P.major) water extract added into broiler diets at different levels on serum protein fractions. A total of 112 Ross 308 broiler chicks were used in the study. Experiment consisted of control and 3 treatment groups with a 28 chicks within each group. Each experimental group was divided into four subgroups consisting of 4 chicks. A basal (control) diet was prepared and three experimental diets were established by addition of P.major into basal diet; P.major 1 (5 g/kg feed), P.major 2 (10 g/kg feed), P.major 3 (15 g/kg feed). Broiler chicks were fed with these diets for 42 days ad libitum. Total protein levels of P.major 3 group were lower than other groups and controls. It was determined that the albumin percentages and levels became decreased in a significant ratio in the P.major 1 and P.major 2, (P<0,05), Alpha 1 globulin percentage and concentration were found significantly high in P.major 2 group than the other groups (P<0.05), Alpha 2 level and percentage in P.major 1 group was seen significantly higher than the control group, the A/G ratio in P.major 1 and P.major 2 was seen significantly lower than the control group. There was no significant difference between groups for beta and gamma globulins as percentage. © 2017, Agricultural Research Communication Centre. All rights reserved

k-strong privacy for radio frequency identification authentication protocols based on physically unclonable functions

open access articleThis paper examines Vaudenay’s privacy model, which is one of the first and most complete privacy models that featured the notion of different privacy classes. We enhance this model by introducing two new generic adversary classes, k-strong and k-forward adversaries where the adversary is allowed to corrupt a tag at most k times. Moreover, we introduce an extended privacy definition that also covers all privacy classes of Vaudenay’s model. In order to achieve highest privacy level, we study low cost primitives such as physically unclonable functions (PUFs). The common assumption of PUFs is that their physical structure is destroyed once tampered. This is an ideal assumption because the tamper resistance depends on the ability of the attacker and the quality of the PUF circuits. In this paper, we have weakened this assumption by introducing a new definition k-resistant PUFs. k-PUFs are tamper resistant against at most k attacks; that is, their physical structure remains still functional and correct until at most kth physical attack. Furthermore, we prove that strong privacy can be achieved without public-key cryptography using k PUF-based authentication. We finally prove that our extended proposal achieves both reader authentication and k-strong privac

Revestimento ativo de amido na conservação pós-colheita de pera Williams minimamente processada Starch-based edible coating on extending shelf life of fresh-cut pear

A pera é uma das frutas de clima temperado mais consumidas no Brasil, no entanto sua conservação é limitada devido ao seu escurecimento quando sofre danos ou tratamentos físicos. Os revestimentos comestíveis interagem favoravelmente com o alimento, aumentando sua vida de prateleira. Este trabalho objetivou avaliar a ação de revestimento de amido adicionado de lactato de cálcio e L-cisteína na inibição do escurecimento enzimático, na redução do crescimento de psicrotrófilos e enterobactérias e na manutenção da textura. As peras fatiadas foram cobertas com revestimentos comestíveis à base de amido incorporados com cisteína e lactato de cálcio, exceto o controle - sem revestimento (C). Os tratamentos foram: apenas revestimento (T1); 2,0% lactato de cálcio e 1,0% L-cisteína (T2) e 2,0% lactato de cálcio e 1,5% L-cisteína (T3). As amostragens foram feitas nos tempos zero, dois, quatro e seis dias. As amostras foram mantidas sob refrigeração (7&deg;C&plusmn;2&deg;C). As peras submetidas aos tratamentos T2 e T3 apresentaram-se significativamente mais firmes (P<0,05) que as dos tratamentos C e T1. A ação da cisteína sobre a inibição do escurecimento enzimático foi observada nos tratamentos T2 e T3, que não apresentaram diferença significativa (P&#8805;0,05) entre si para os valores de &#8710;E, no entanto esses valores foram significativamente menores em relação ao controle. No tempo 6, a redução decimal na contagem de psicrotrófilos chegou a 3,03 e 2,43 para T3 e T2, em comparação com o controle. A contagem de enterobactérias apresentou comportamento semelhante, sendo o valor da redução de 3,16 e 3,05 para T2 e T3 em relação ao controle. Verificou-se que a vida de prateleira de pera minimamente processada pode ser mantida por mais tempo com o uso desse revestimento.<br>Pear is one of the most consumed temperate fruits in Brazil; however their conservation is limited due to browning when it suffers injuries or physical treatments. The edibles coating interact with the food positively extending its shelf life. This research aimed to evaluate the action of starch edible coating incorporated with calcium lactate and L-cysteine on enzymatic browning inhibition, on psychrotrophs and enterobacteriaceae growing reduction and on firmness maintenance. The sliced pears were coated with starch edible coating incorporated with L-cysteine and calcium lactate, except control, without coating (C). The treatment were: only coating (T1); 2,0% calcium lactate and 1,0% L-cysteine (T2); 2,0% calcium lactate and 1,5% L-cysteine (T3). The samples were taken at 0, 2, 4 and 6 days. Pears were keeped under refrigeration (7&deg;C&plusmn;2&deg;C). Pears submitted to treatments T2 and T3 show significantly more firms (P<0,05) compared to treatments C and T1. Cysteine action over enzymatic browning inhibition was observed in treatments T2 and T3 which do not differed significantly each other (P&#8805;0,05) to &#8710;E values however these were significantly lower than control (C). At time 6, decimal reduction on psychrotrophs counting reached 3,03 and 2,43 to T3 e T2 compared to control. Enterobacteriaceae counting showed similar behavior where the reduction values were 3,16 and 3,05 to T2 e T3 compared to control. It was verified that using the studied edible coating on fresh cut pear can extend its shelf life