Identification of Cavities and Inclusions in Linear Elasticity with a Phase-Field Approach

In this paper we deal with the inverse problem of determining cavities and inclusions embedded in a linear elastic isotropic medium from boundary displacement’s measurements. For, we consider a constrained minimization problem involving a boundary quadratic misfit functional with a regularization term that penalizes the perimeter of the cavity or inclusion to be identified. Then using a phase field approach we derive a robust algorithm for the reconstruction of elastic inclusions and of cavities modelled as inclusions with a very small elasticity tensor

Donkey milk

[No abstract available

Analysis of a Model of Elastic Dislocations in Geophysics

We analyze a mathematical model of elastic dislocations with applications to geophysics, where by an elastic dislocation we mean an open, oriented Lipschitz surface in the interior of an elastic solid, across which there is a discontinuity of the displacement. We model the Earth as an infinite, isotropic, inhomogeneous, elastic medium occupying a half space, and assume only Lipschitz continuity of the Lame parameters. We study the well posedness of very weak solutions to the forward problem of determining the displacement by imposing traction-free boundary conditions at the surface of the Earth, continuity of the traction and a given jump on the displacement across the fault. We employ suitable weighted Sobolev spaces for the analysis. We utilize the well-posedness of the forward problem and unique-continuation arguments to establish uniqueness in the inverse problem of determining the dislocation surface and the displacement jump from measuring the displacement at the surface of the Earth. Uniqueness holds for tangential or normal jumps and under some geometric conditions on the surface

Bioactive properties of fermented donkey milk, before and after in vitro simulated gastrointestinal digestion

Indigenous strains of lactic acid bacteria previously isolated from raw donkey milk samples were used to ferment donkey milk. Each sample was subjected to an in vitro simulated gastrointestinal digestion (SGID) and analysis of the digesta by HPLC-LTQ-Orbitrap XL was performed in order to obtain a comprehensive peptide profile of fermented donkey milk. Functional properties such as ACE-inhibitory, antimicrobial and antioxidant activities of the resulting fermented donkey milks, as well as characterization of the bioactive peptides produced by an in vitro SGID, were assayed. All bioactivities were found to be high in fermented milk and a further significant increase was observed after SGID. The Enterococcus faecium DM33 fermented milk exhibited the strongest antioxidant and the highest antimicrobial activities. The highest ACE-inhibitory activity was observed in milk fermented with Lactobacillus casei DM214. These findings will contribute to the development of a new functional dairy drink with anti-hypertensive, antimicrobial and/or antioxidant activities

Conventional and omics approaches shed light on Halitzia cheese, a long-forgotten white-brined cheese from Cyprus

Production and ripening of Halitzia cheese was examined by conventional physicochemical and microbiological analyses along with state-of-the art metagenomics. Cheese was made from (A) raw goat milk without the addition of starters; (B) pasteurised goat milk without the addition of starters; (C) pasteurised milk with the addition of starters. The type and counts of microorganisms were mainly influenced by ripening time; microbial counts for lactic acid bacteria were predominant and remained stable with little or no variation throughout ripening. Coliforms and coagulase positive staphylococci declined during ripening and at the end of ripening the staphylococci were not detected. Yeasts were detected at low counts but in great diversity throughout ripening. Metagenomics analysis confirmed the results obtained by the classical microbiological analysis. The physicochemical parameters during ripening were also determined; at 60 days the pH value and moisture, fat, protein, ash, and salt contents did not significantly differ amongst cheese types

Assessment of donkey milk chemical, microbiological and sensory attributes in Greece and Cyprus

This study aimed to assess the nutritional, hygienic and sensory characteristics of donkey milk produced in Greece and Cyprus. The average values for pH, fat, protein and lactose were 7.14, 0.52 g/100 mL, 1.22 g/100 mL and 7.01 g/100 mL, respectively, whereas aflatoxin M1 and beta-lactam residues were not detected in any sample. The microbiological analysis revealed very low somatic cell counts and total microbial counts, while Escherichia coli, Salmonella spp and Listeria monocytogenes were not detected in any sample. The sensory evaluation classified the milk as white, thin, with a slightly sweet pleasant taste, pleasant milky aroma, sweet flavour and no persistent aftertaste. © 2016 Society of Dairy Technology