Efecto de la cocción óhmica seguida de un método de cocción infrarrojo sobre la oxidación de lípidos y la formación de hidrocarburos aromáticos policíclicos (HAP) de músculo de vaca

In this study, the effects of ohmic cooking alone and a consecutive application of ohmic and infrared cooking on lipid oxidation and polycyclic aromatic hydrocarbon (PAH) formation in beef was investigated. In consecutive cooking, samples were first cooked ohmically at 40, 55 and 70 Volt for 7 minutes, then infrared cooking was applied to each side of ohmically cooked beef samples at 3 different temperatures (325, 375 and 425 °F) for 3 minutes. The thiobarbituric acid reactive substance (TBARS) levels of the samples were found between 0.31 and 1.74 mg MDA/kg. Increasing the voltage level in ohmic cooking caused a significant (P < 0.05) increase in the TBARS value. In the consecutive application of ohmic and infrared cooking, infrared cooking temperature caused a significant (P < 0.05) increase in the TBARS value at the same voltage levels. In this study, working with 40 and 55 Volts for ohmic cooking alone and 40 V-325 °F, 40V-375 °F settings for ohmic-infrared cooking gave a generally acceptable threshold level for TBARS value (1 mg/kg). About 12 polycyclic aromatic hydrocarbons (PAHs) were detected in the cooked beef by ultra-performance liquid chromatography fluorescence detector (UPLC-FD). Benzo(a)pyrene (BaP), which is the most common PAH, was detected at between 1.2514 and 1.4392 μg/kg and 4 PAH (sum of Benzo(a)pyrene, Chrysene, Benz(a)anthracene, Benz(b)fluoranthene) levels were detected at between 1.2514- 3.7844 μg/kg. The results of PAHs were reasonably below the European Commission regulation limits, which are very important and indicate that the cooking processes applied in this study are safe.En este estudio se investigaron los efectos de la cocción óhmica sola y la aplicación consecutiva de cocción óhmica e infrarroja sobre la oxidación de lípidos y la formación de hidrocarburos aromáticos policíclicos (HAP) en carne de res. En cocción consecutiva, las muestras se cocieron primero óhmicamente a 40, 55 y 70 voltios durante 7 minutos, seguidamente se aplicó una cocción infrarroja a cada lado de las muestras de carne de res cocidas óhmicamente a 3 temperaturas diferentes (325, 375 y 425 °F) durante 3 minutos. Los niveles de las sustancias reactivas al ácido tiobarbitúrico (TBARS) de las muestras se encontraron entre 0,31 y 1,74 mg de MDA/kg. Aumentar el nivel de voltaje en la cocción óhmica ocasiona un aumento significativo (

Optimizing decomposition of software architecture for local recovery

Cataloged from PDF version of article.The increasing size and complexity of software systems has led to an amplified number of potential failures and as such makes it harder to ensure software reliability. Since it is usually hard to prevent all the failures, fault tolerance techniques have become more important. An essential element of fault tolerance is the recovery from failures. Local recovery is an effective approach whereby only the erroneous parts of the system are recovered while the other parts remain available. For achieving local recovery, the architecture needs to be decomposed into separate units that can be recovered in isolation. Usually, there are many different alternative ways to decompose the system into recoverable units. It appears that each of these decomposition alternatives performs differently with respect to availability and performance metrics. We propose a systematic approach dedicated to optimizing the decomposition of software architecture for local recovery. The approach provides systematic guidelines to depict the design space of the possible decomposition alternatives, to reduce the design space with respect to domain and stakeholder constraints and to balance the feasible alternatives with respect to availability and performance. The approach is supported by an integrated set of tools and illustrated for the open-source MPlayer software

Recent advancements in the breeding of sorghum crop: current status and future strategies for marker-assisted breeding

Sorghum is emerging as a model crop for functional genetics and genomics of tropical grasses with abundant uses, including food, feed, and fuel, among others. It is currently the fifth most significant primary cereal crop. Crops are subjected to various biotic and abiotic stresses, which negatively impact on agricultural production. Developing high-yielding, disease-resistant, and climate-resilient cultivars can be achieved through marker-assisted breeding. Such selection has considerably reduced the time to market new crop varieties adapted to challenging conditions. In the recent years, extensive knowledge was gained about genetic markers. We are providing an overview of current advances in sorghum breeding initiatives, with a special focus on early breeders who may not be familiar with DNA markers. Advancements in molecular plant breeding, genetics, genomics selection, and genome editing have contributed to a thorough understanding of DNA markers, provided various proofs of the genetic variety accessible in crop plants, and have substantially enhanced plant breeding technologies. Marker-assisted selection has accelerated and precised the plant breeding process, empowering plant breeders all around the world

Teachers’ perceptions of individual differences in Turkish primary school EFL classes

[No abstract available

Teachers' Perceptions of Individual Differences in Turkish Primary School EFL Classes

WOS: 000305995300004