Effect of refrigerated storage on the probiotic survival and sensory properties of milk/carrot juice mix drink

Background: There is a genuine interest in the development of probiotic milk and juice based beverages because they are a good-vehicle to deliver probiotic microorganisms to consumers. For this purpose, the viability and metabolism of four probiotic strains ( Lactobacillus acidophilus LA5, Bifidobacterium lactis BB12, L. rhamnosus and L. plantarum ) were studied in non-fermented milk and carrot juice mix drink. The drinks were evaluated in 5 days interval for viable cell count, pH, acidity, sedimentation and sensory quality during refrigerated storage at 4 \ub1 2\ubaC for up to 20 days. Results: The results showed that all strains had good viability in milk/carrot juice drink (88-98%), but L. acidophilus LA5 seemed more stable than three other strains. The levels of pH and acidity were ranged 5.33-6.6 and 0.13-0.31%, respectively. The drinks inoculated with L. rhamnosus and control (non-probiotic) showed more variation in pH and acidity. The most sedimentation was detected in drinks inoculated with L. rhamnosus, reaching 3.73 mL/10 mL sample. Sensory assessment indicated lowest acceptability in control and milk/carrot juice drink inoculated with L. rhamnosus, respectively. Conclusion: This study indicated that some probiotic bacteria can be applied by food producers to produce functional drinks with an increased shelf-life

Influence of pH on foaming and rheological properties of aerated high sugar system with egg white protein and hydroxypropylmethylcellulose

The objective of this study was to evaluate the effects of the total biopolymer (egg white protein - EW and hydroxypropylmethylcellulose – HPMC) concentration (1.4–5.6 g/100 g of sugar) and EW/HPMC ratio (2/1 to 18/1 g/g) on the apparent viscosity before whipping, foaming capacity (density and overrun) and foam rheological properties (G’, G” and δ) of sugar/EW/HPMC mixtures using a central composite rotatable design (CCRD). The conditions to obtain intermediate apparent viscosity, high foaming capacity, elastic and solid behaviour were total biopolymer concentration 5.0 g/100 g of sugar and EW/HPMC ratio 14/1 (g/g). Under these conditions, experiments were carried out to evaluate the effect of interactions between EW and HPMC at pH 3.0, 4.5 and 6.0 on the foaming and rheological properties. The greatest foaming capacity, elastic and solid behaviour, with no liquid drainage, were obtained at pH 3.0. At pH 4.5, foams possessed monodisperse bubble size distribution and viscoelastic behaviour, leading to better stability with respect to disproportionation and coalescence compared to foams at pH 3.0. At pH 6.0, foam showed the poorest foaming properties and viscous behaviour. The interactions between EW and HPMC in aerated confectionery at different pH affect foaming and rheological properties

DEMOCRACY, POLITICAL PARTICIPATION, AND NATIONAL MINORITIES : A LEGAL ANALYSIS OF THE RIGHT TO POLITICAL PARTICIPATION OF INDIVIDUALS BELONGING TO NATIONAL MINORITIES

Political participation lies at the heart of democracy. It is also a guaranteed right in international human rights law. The fundamental importance of the right of individuals to participate in the political life of their state is based on the axiomatic presumption that it gives agency to individuals to influence public decisions which can significantly affect their lives. Individuals who belong to national minority groups are in a different position regarding the exercise of the right to political participation. Such difference is important for two main reasons. Firstly, the marginal position or numerical weakness of national minorities makes it essential to consider the role of structural impediments on the way of exercising their right to political participation. Secondly, the preservation of cultural identity intensifies the importance of the access of national minority groups to forums of public decision-making to be able to protect their cultural interests when public decisions affect them. The present thesis examines where international human rights law stands regarding political participation of national minorities. The research with a legal approach explores different aspects of the right to political participation of national minorities with a focus on the Council of Europe instruments. In this regard, the right to political participation of national minorities can be studied based on three essential criteria developed by the European Court of Human Rights. Those are first, indirect discrimination, second, the idea of the effectiveness of the exercise of rights and lastly, the principle of pluralist democracy. Although states do not have a legal obligation to adopt a more favourite approach to political participation of national minorities, based on the criteria mentioned above the research reveals that the core content of the right to political participation of national minorities is that national minorities should be represented and heard when public decisions in some way affect them

Effets combinés des paramètres de formulations et de procédé pour la conduite de l'opération de foisonnement en continu d'une émulsion alimentaire

This work is devoted to the experimental study of the continuous foaming process applied to food emulsions. Its aim was to analyse the combined effects of the technologies, formulation parameters and operating conditions. The study was focussed on three types of emulsions: the "acid type" similar to a fresh cheese, the "salty type" like a white sauce and the "sweet" emulsions like a dairy topping. From a technological point of view, three continuous foaming devices were compared : a narrow annular gap column, an axial rotor/stator unit equipped with pins and a scraped surface heat exchanger. The influence of operating conditions included the effects of scale-up, rotational speed, residence time and operation pressure. The analysis of power requirements during foaming operation and of the substitution of gelatine by a mixture of polysaccharides as thickening agents were also investigated.Ce travail a été consacré à l'étude expérimentale du procédé de foisonement en continu appliqué aux émulsions alimentaires. Son objectif était d'analyser l'effet combiné des technologies, des variables de formulations et des conditions opératoires du procédé. L'étude a porté sur trois familles d'émulsions alimentaires commerciales : les "acides" de type "fromages frais", les "salées" de type "sauce blanche" et les "sucrées" de type "topping de dessert lacté". Du point de vue technologique, trois foisonneurs continus ont été comparés : une colonne agitée à faible entrefer, un rotor/stator axial à dents et un échangeur à surface raclée. L'étude des paramètres opératoires inclut les effets d'échelle, de la vitesse d'agitation, du temps de séjour et de la pression d'opération. L'analyse de la puissance dissipée par les foisonneurs et l'effet de la substitution de la gélatine par les polysaccharides en qualité d'agent épaississant dans le topping ont également été abordés

Effets combinés des paramètres de formulation et de procédé pour la conduite de l'opération de foisonnement en continu d'une émulsion alimentaire

Ce travail a été consacré à l'étude expérimentale du procédé de foisonnement en continu appliqué aux émulsions alimentaires. Son objectif était d'analyser l'effet combiné des technologies, des variables de formulations et des conditions opératoires du procédé. L'étude a porté sur trois familles d'émulsions alimentaires commerciales : les "acides" de type "fromages frais", les "salées" de type "sauce blanche" et les "sucrées" de type "topping de dessert lacté". Du point de vue technologique, trois foisonneurs continus ont été comparés : une colonne agitée à faible entrefer, un rotor/stator axial à dents et un échangeur à surface raclée. L'étude des paramètres opératoires inclut les effets d'échelle, de la vitesse d'agitation, du temps de séjour et de la pression d'opération. L'analyse de la puissance dissipée par les foisonneurs et l'effet de la substitution de la gélatine par les polysaccharides en qualité d'agent épaississant dans le topping ont également été abordésCLERMONT FD-BCIU Sci.et Tech. (630142101) / SudocSudocFranceF

Digital communication activities and EFL learners' willingness to communicate and engagement: Exploring the intermediate language learners’ perceptions

EFL/ESL teachers have used digital communication activities to teach language skills. However, the effect of digital communication activities on EFL learners' Willingness to Communicate (WTC) in classrooms and learner engagement has yet to be well investigated. This study examined the influence of digital communication activities on the engagement and willingness to communicate of intermediate English as a Foreign Language (EFL) learners. It also assessed the potential advantages of integrating digital communication into language learning contexts. A mixed-methods approach involving pretest-posttest comparisons and qualitative interviews was employed. In the quantitative phase, four intact classes of 80 intermediate Chinese EFL learners were recruited and assigned to control and experimental groups. They attempted the scales (WTC and engagement) before and after treatment. However, 20 EFL learners exposed to digital communication activities were interviewed. The research revealed notable enhancements in affective, cognitive, and behavioral engagement among the experimental group. Moreover, a substantial positive effect on EFL learners' willingness to communicate was observed, particularly in speaking, writing, reading, and comprehension activities. Findings have practical implications for EFL teachers and learners to use digital communication activities to enhance the learners' WTC in the classroom and different aspects of engagement

Using models for estimation of leaf area index in Cucurbita pepo L.

In order to find plant growth characteristic relationships with leaf area index in Pumpkin (Cucurbita pepo L.), an experiment was conducted based on randomized complete block design with three replications. Three planting dates (Apr. 20, May 21 and Jun. 21) performed at the research field of Abooreihan Campus, the University of Tehran, Pakdasht, Tehran, Iran, in 2009–2010 cropping season. Sampling was performed during the whole growing season and leaf area (LA), leaf no. per plant, leaf dry weight (LDW), leaf fresh weight (LFW), node no. per main stem and plant height, were measured. The aim of this study was to collect and evaluate nonlinear regression models in the plant growth characteristic studies (exponential, Gaussian, linear, quadratic, symmetric, sigmoid). Root Mean Square Error (RMSE), the standard error of the estimate (SE) and coefficient of determination (R2) were used to find the appropriate model(s). The result showed that, the linear model predicted significant relationships between LAI and LA (R2 = 90), LAI and leaf no. per plant (R2 = 90), LAI and node no. per main stem (R2 = 90), LAI and LDW (R2 = 98) and LAI and LFW (R2 = 98). These result showed that the linear model can be used for estimation of LAI Pumpkin, especially where there is no LAI-meter available. Keywords: Pumpkin, Allometric relationships, Leaf area, Vegetative characteristics, Linear mode

A Business Model for Developing Distributed Photovoltaic Systems in Iran

The necessity of increasing the utilization of renewable energies and lowering the dependence on fossil energies for power generation has been increasingly regarded worldwide. Thanks to its desirable solar radiation potential, Iran can lower its level of dependence on fossil fuels for power generation significantly by developing distributed solar photovoltaic (DSPV) systems. The present research began with identifying, through a literature review, relevant business models in terms of ownership and control and the barriers encountered by the PV industry. Continuing with the research, semi-structured interviews were performed with elites in the power industry to explore different barriers hindering the development of DSPV in Iran and weigh them appropriately. Next, according to the elites’ opinions, three business models differing in ownership and control were compared and scored in terms of their ability to address the identified barriers. According to the results, the business model with customer/third party ownership and utility control was identified as the most appropriate business model in Iran. As a final discussion, the business canvas and the roles and associations of all players of this industry in relation to the development of DSPV in Iran were explained