Chiral Fermions and Quadratic Divergences

In an approach towards naturalness without supersymmetry, renormalization properties of nonsupersymmetric abelian quiver gauge theories are studied. In the construction based on cyclic groups Z_p the gauge group is U(N)^p, the fermions are all in bifundamentals and the construction allows scalars in adjoints and bifundamentals. Only models without adjoint scalars, however, exhibit both chiral fermions and the absence of one-loop quadratic divergences in the scalar propagator.Comment: 11 page

A framework for information management: Evolution of the new manager

This article provides & framework for the information management field and of the evolution of the new manager of the future. It reviews the key changes in our modern society and how the computer has become a new tool. It presents a new definition of information management and then gives a short explanation of the framework areas

Fiber from fruit pomace: A review of applications in cereals-based products

[EN] Fruit pomace is a by-product of the fruit processing industry composed of cell wall compounds, stems, and seeds of the fruit; after washing, drying, and milling, a material high in fiber and bioactive compounds is obtained. In bakery products, dried fruit pomace can be added to replace flour, sugar, or fat and thus reduce energy load while enhancing fiber and antioxidant contents. The high fiber content of fruit pomace, however, results in techno-functional interactions that affect physicochemical and sensory properties. In this article, different sources of fruit pomace are discussed along with their application in bread, brittle and soft bakery products, and extrudates.The funding, assured through the national partner organizations, is gratefully acknowledged: INIA in Spain, DEFRA in UK, and Federal Ministry of Education and Research via PTJ in Germany (grant 031B0004).Quiles Chuliá, MD.; Campbell, G.; Struck, S.; Rohm, H.; Hernando Hernando, MI. (2016). 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Food hydrocolloids and health claims. Bioactive Carbohydrates and Dietary Fibre, 4(2), 101-114. doi:10.1016/j.bcdf.2014.06.006Lattimer, J. M., & Haub, M. D. (2010). Effects of Dietary Fiber and Its Components on Metabolic Health. Nutrients, 2(12), 1266-1289. doi:10.3390/nu2121266Slavin, J. (2013). Fiber and Prebiotics: Mechanisms and Health Benefits. Nutrients, 5(4), 1417-1435. doi:10.3390/nu5041417Struck, S., Gundel, L., Zahn, S., & Rohm, H. (2016). Fiber enriched reduced sugar muffins made from iso-viscous batters. LWT - Food Science and Technology, 65, 32-38. doi:10.1016/j.lwt.2015.07.053Grigelmo-Miguel, N., & Martı́n-Belloso, O. (1999). Comparison of Dietary Fibre from By-products of Processing Fruits and Greens and from Cereals. LWT - Food Science and Technology, 32(8), 503-508. doi:10.1006/fstl.1999.0587Wang, L., Xu, H., Yuan, F., Pan, Q., Fan, R., & Gao, Y. (2015). Physicochemical characterization of five types of citrus dietary fibers. Biocatalysis and Agricultural Biotechnology, 4(2), 250-258. doi:10.1016/j.bcab.2015.02.003Martí, N., Saura, D., Fuentes’, E., Lizama, V., García, E., Mico-Ballester, M. J., & Lorente, J. (2011). Fiber from tangerine juice industry. Industrial Crops and Products, 33(1), 94-98. doi:10.1016/j.indcrop.2010.09.004Iora, S. R. F., Maciel, G. M., Zielinski, A. A. F., da Silva, M. V., Pontes, P. V. de A., Haminiuk, C. W. I., & Granato, D. (2014). Evaluation of the bioactive compounds and the antioxidant capacity of grape pomace. International Journal of Food Science & Technology, 50(1), 62-69. doi:10.1111/ijfs.12583Yu, J., & Ahmedna, M. (2012). Functional components of grape pomace: their composition, biological properties and potential applications. International Journal of Food Science & Technology, 48(2), 221-237. doi:10.1111/j.1365-2621.2012.03197.xMilala, J., Kosmala, M., Sójka, M., Kołodziejczyk, K., Zbrzeźniak, M., & Markowski, J. (2011). Plum pomaces as a potential source of dietary fibre: composition and antioxidant properties. Journal of Food Science and Technology, 50(5), 1012-1017. doi:10.1007/s13197-011-0601-zMatias, M. de F. O., Oliveira, E. L. de, Gertrudes, E., & Magalhães, M. M. dos A. (2005). Use of fibres obtained from the cashew (Anacardium ocidentale, L) and guava (Psidium guayava) fruits for enrichment of food products. Brazilian Archives of Biology and Technology, 48(spe), 143-150. doi:10.1590/s1516-89132005000400018Larrauri, J. A., Rupérez, P., Borroto, B., & Saura-Calixto, F. (1996). Mango Peels as a New Tropical Fibre: Preparation and Characterization. LWT - Food Science and Technology, 29(8), 729-733. doi:10.1006/fstl.1996.0113Martin-Cabrejas, M. A., Esteban, R. M., Lopez-Andreu, F. J., Waldron, K., & Selvendran, R. R. (1995). Dietary Fiber Content of Pear and Kiwi Pomaces. Journal of Agricultural and Food Chemistry, 43(3), 662-666. doi:10.1021/jf00051a020Struck, S., Plaza, M., Turner, C., & Rohm, H. (2016). Berry pomace - a review of processing and chemical analysis of its polyphenols. International Journal of Food Science & Technology, 51(6), 1305-1318. doi:10.1111/ijfs.13112Campbell, G.; Ross, M.; Motoi, L. Expansion capacity of bran-enriched doughs in different scales of laboratory mixers. InBubbles in food 2; Campbell, G.M., Scanlon, M.G., Pyle, D.L., Eds.; Eagan Press: St. Paul, MN, 2008; pp 323–336.Cauvain, S.; Chamberlain, N.; Collins, T.; Davies, J. The distribution of dietary fibre and baking quality among mill fractions of CBP flour. FMBRA Report No, 1983, 5.Galliard, T., & Collins, A. D. (1988). Effects of oxidising improvers, an emulsifier, fat and mixer atmosphere on the performance of wholemeal flour in the chorleywood bread process. Journal of Cereal Science, 8(2), 139-146. doi:10.1016/s0733-5210(88)80024-9Galliard, T., & Gallagher, D. M. 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Properties and Composition of Turkish Flat Bread (Bazlama) Supplemented with Barley Flour and Wheat Bran. Cereal Chemistry Journal, 76(4), 506-511. doi:10.1094/cchem.1999.76.4.506Waghmare, A. G., & Arya, S. S. (2013). Use of Fruit By-Products in the Preparation of HypoglycemicThepla: Indian Unleavened Vegetable Flat Bread. Journal of Food Processing and Preservation, 38(3), 1198-1206. doi:10.1111/jfpp.12080Barnes, P. J., & Lowy, G. D. A. (1986). The effect on baking quality of interaction between milling fractions during the storage of wholemeal flour. Journal of Cereal Science, 4(3), 225-232. doi:10.1016/s0733-5210(86)80024-8De Kock, S., Taylor, J., & Taylor, J. R. . (1999). Effect of Heat Treatment and Particle Size of Different Brans on Loaf Volume of Brown Bread. LWT - Food Science and Technology, 32(6), 349-356. doi:10.1006/fstl.1999.0564Nelles, E. M., Randall, P. G., & Taylor, J. R. N. (1998). Improvement of Brown Bread Quality by Prehydration Treatment and Cultivar Selection of Bran. Cereal Chemistry Journal, 75(4), 536-540. doi:10.1094/cchem.1998.75.4.536Doehlert, D. C., & Moore, W. R. (1997). Composition of Oat Bran and Flour Prepared by Three Different Mechanisms of Dry Milling. Cereal Chemistry Journal, 74(4), 403-406. doi:10.1094/cchem.1997.74.4.403Rocha Parra, A. F., Ribotta, P. D., & Ferrero, C. (2014). Apple pomace in gluten-free formulations: effect on rheology and product quality. International Journal of Food Science & Technology, 50(3), 682-690. doi:10.1111/ijfs.12662PATERAS, I. M. C., HOWELLS, K. F., & ROSENTHAL, A. J. (1994). Hot-stage Microscopy of Cake Batter Bubbles during Simulated Baking: Sucrose Replacement by Polydextrose. Journal of Food Science, 59(1), 168-170. doi:10.1111/j.1365-2621.1994.tb06925.xCauvain, S. P., & Young, L. S. (Eds.). (2006). Baked Products. doi:10.1002/9780470995907Foschia, M., Peressini, D., Sensidoni, A., & Brennan, C. S. (2013). The effects of dietary fibre addition on the quality of common cereal products. Journal of Cereal Science, 58(2), 216-227. doi:10.1016/j.jcs.2013.05.010Grigor, J. M., Brennan, C. S., Hutchings, S. C., & Rowlands, D. S. (2015). The sensory acceptance of fibre-enriched cereal foods: a meta-analysis. International Journal of Food Science & Technology, 51(1), 3-13. doi:10.1111/ijfs.13005WANG, H. J., & THOMAS, R. L. (1989). Direct Use of Apple Pomace in Bakery Products. Journal of Food Science, 54(3), 618-620. doi:10.1111/j.1365-2621.1989.tb04665.xMasoodi, F. A., Sharma, B., & Chauhan, G. S. (2002). Plant Foods for Human Nutrition, 57(2), 121-128. doi:10.1023/a:1015264032164Sudha, M. L., Indumathi, K., Sumanth, M. S., Rajarathnam, S., & Shashirekha, M. N. (2015). Mango pulp fibre waste: characterization and utilization as a bakery product ingredient. Journal of Food Measurement and Characterization, 9(3), 382-388. doi:10.1007/s11694-015-9246-3Romero-Lopez, M. R., Osorio-Diaz, P., Bello-Perez, L. A., Tovar, J., & Bernardino-Nicanor, A. (2011). Fiber Concentrate from Orange (Citrus sinensis L.) Bagase: Characterization and Application as Bakery Product Ingredient. International Journal of Molecular Sciences, 12(4), 2174-2186. doi:10.3390/ijms12042174Mildner-Szkudlarz, S., Siger, A., Szwengiel, A., & Bajerska, J. (2015). Natural compounds from grape by-products enhance nutritive value and reduce formation of CML in model muffins. Food Chemistry, 172, 78-85. doi:10.1016/j.foodchem.2014.09.036Rodríguez-García, J., Sahi, S. S., & Hernando, I. (2014). Functionality of lipase and emulsifiers in low-fat cakes with inulin. LWT - Food Science and Technology, 58(1), 173-182. doi:10.1016/j.lwt.2014.02.012Rodríguez-García, J., Salvador, A., & Hernando, I. (2013). Replacing Fat and Sugar with Inulin in Cakes: Bubble Size Distribution, Physical and Sensory Properties. Food and Bioprocess Technology, 7(4), 964-974. doi:10.1007/s11947-013-1066-zKhalil, A. H. (1998). Plant Foods for Human Nutrition, 52(4), 299-313. doi:10.1023/a:1008096031498Matsakidou, A., Blekas, G., & Paraskevopoulou, A. (2010). Aroma and physical characteristics of cakes prepared by replacing margarine with extra virgin olive oil. LWT - Food Science and Technology, 43(6), 949-957. doi:10.1016/j.lwt.2010.02.002Sikorski, Z.E.; Sikorska-Wiśniewska, G. The role of lipids in food quality. InImproving the fat content of foods. Williams, C., Buttriss, J., Eds.; Woodhead Publishing: Cambridge, UK, 2006; pp 213–235.Zahn, S., Pepke, F., & Rohm, H. (2010). Effect of inulin as a fat replacer on texture and sensory properties of muffins. International Journal of Food Science & Technology, 45(12), 2531-2537. doi:10.1111/j.1365-2621.2010.02444.xGrigelmo-Miguel, N., Carreras-Boladeras, E., & Martín-Belloso, O. (2001). Influence of the Addition of Peach Dietary Fiber in Composition, Physical Properties and Acceptability of Reduced-Fat Muffins. Food Science and Technology International, 7(5), 425-431. doi:10.1177/108201301772660484Al-Sayed, H. M. A., & Ahmed, A. R. (2013). Utilization of watermelon rinds and sharlyn melon peels as a natural source of dietary fiber and antioxidants in cake. Annals of Agricultural Sciences, 58(1), 83-95. doi:10.1016/j.aoas.2013.01.012Kocer, D., Hicsasmaz, Z., Bayindirli, A., & Katnas, S. (2007). Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar- and fat-replacer. Journal of Food Engineering, 78(3), 953-964. doi:10.1016/j.jfoodeng.2005.11.034Hicsasmaz, Z., Yazgan, Y., Bozoglu, F., & Katnas, Z. (2003). Effect of polydextrose-substitution on the cell structure of the high-ratio cake system. LWT - Food Science and Technology, 36(4), 441-450. doi:10.1016/s0023-6438(03)00038-0Struck, S., Jaros, D., Brennan, C. S., & Rohm, H. (2014). Sugar replacement in sweetened bakery goods. International Journal of Food Science & Technology, 49(9), 1963-1976. doi:10.1111/ijfs.12617Zahn, S., Forker, A., Krügel, L., & Rohm, H. (2013). Combined use of rebaudioside A and fibres for partial sucrose replacement in muffins. LWT - Food Science and Technology, 50(2), 695-701. doi:10.1016/j.lwt.2012.07.026Ajila, C. M., Leelavathi, K., & Prasada Rao, U. J. S. (2008). Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. Journal of Cereal Science, 48(2), 319-326. doi:10.1016/j.jcs.2007.10.001Kohajdová, Z., Karovičová, J., Magala, M., & Kuchtová, V. (2014). Effect of apple pomace powder addition on farinographic properties of wheat dough and biscuits quality. Chemical Papers, 68(8). doi:10.2478/s11696-014-0567-1Rosell, C. ., Rojas, J. ., & Benedito de Barber, C. (2001). Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloids, 15(1), 75-81. doi:10.1016/s0268-005x(00)00054-0Mildner-Szkudlarz, S., Bajerska, J., Zawirska-Wojtasiak, R., & Górecka, D. (2012). White grape pomace as a source of dietary fibre and polyphenols and its effect on physical and nutraceutical characteristics of wheat biscuits. Journal of the Science of Food and Agriculture, 93(2), 389-395. doi:10.1002/jsfa.5774Srivastava, P., Indrani, D., & Singh, R. P. (2014). Effect of dried pomegranate (Punica granatum) peel powder (DPPP) on textural, organoleptic and nutritional characteristics of biscuits. International Journal of Food Sciences and Nutrition, 65(7), 827-833. doi:10.3109/09637486.2014.937797Min, B., Bae, I. Y., Lee, H. G., Yoo, S.-H., & Lee, S. (2010). Utilization of pectin-enriched materials from apple pomace as a fat replacer in a model food system. Bioresource Technology, 101(14), 5414-5418. doi:10.1016/j.biortech.2010.02.022Larrea, M. ., Chang, Y. ., & Martı́nez Bustos, F. (2005). Effect of some operational extrusion parameters on the constituents of orange pulp. Food Chemistry, 89(2), 301-308. doi:10.1016/j.foodchem.2004.02.037Jung, J., Cavender, G., & Zhao, Y. (2014). Impingement drying for preparing dried apple pomace flour and its fortification in bakery and meat products. Journal of Food Science and Technology, 52(9), 5568-5578. doi:10.1007/s13197-014-1680-4Pasqualone, A., Bianco, A. M., Paradiso, V. M., Summo, C., Gambacorta, G., & Caponio, F. (2014). Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract. Food Research International, 65, 385-393. doi:10.1016/j.foodres.2014.07.014CARSON, K. J., COLLINS, J. L., & PENFIELD, M. P. (1994). Unrefined, Dried Apple Pomace as a Potential Food Ingredient. Journal of Food Science, 59(6), 1213-1215. doi:10.1111/j.1365-2621.1994.tb14679.xUysal, H., Bilgiçli, N., Elgün, A., İbanoğlu, Ş., Herken, E. N., & Kürşat Demir, M. (2007). Effect of dietary fibre and xylanase enzyme addition on the selected properties of wire-cut cookies. Journal of Food Engineering, 78(3), 1074-1078. doi:10.1016/j.jfoodeng.2005.12.019Özboy-Özbaş, Ö., Seker, I. T., & Gökbulut, I. (2010). Effects of resistant starch, apricot kernel flour, and fiber-rich fruit powders on low-fat cookie quality. Food Science and Biotechnology, 19(4), 979-986. doi:10.1007/s10068-010-0137-4Altan, A., McCarthy, K. L., & Maskan, M. (2009). Effect of extrusion process on antioxidant activity, total phenolics and β-glucan content of extrudates developed from barley-fruit and vegetable by-products. International Journal of Food Science & Technology, 44(6), 1263-1271. doi:10.1111/j.1365-2621.2009.01956.xKarkle, E. L., Keller, L., Dogan, H., & Alavi, S. (2012). Matrix transformation in fiber-added extruded products: Impact of different hydration regimens on texture, microstructure and digestibility. Journal of Food Engineering, 108(1), 171-182. doi:10.1016/j.jfoodeng.2011.06.020Mäkilä, L., Laaksonen, O., Ramos Diaz, J. M., Vahvaselkä, M., Myllymäki, O., Lehtomäki, I., … Kallio, H. (2014). Exploiting blackcurrant juice press residue in extruded snacks. LWT - Food Science and Technology, 57(2), 618-627. doi:10.1016/j.lwt.2014.02.005Yağcı, S., & Göğüş, F. (2008). Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food-by-products. Journal of Food Engineering, 86(1), 122-132. doi:10.1016/j.jfoodeng.2007.09.018Paraman, I., Sharif, M. K., Supriyadi, S., & Rizvi, S. S. H. (2015). Agro-food industry byproducts into value-added extruded foods. Food and Bioproducts Processing, 96, 78-85. doi:10.1016/j.fbp.2015.07.003Karkle, E. L., Alavi, S., & Dogan, H. (2012). Cellular architecture and its relationship with mechanical properties in expanded extrudates containing apple pomace. 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The properties of cosmic strings have been investigated in detail for their implications in early-universe cosmology. Although many variations of the basic structure have been discovered, with implications for both the microscopic and macroscopic properties of cosmic strings, the cylindrical symmetry of the short-distance structure of the string is generally unaffected. In this paper we describe some mechanisms leading to an asymmetric structure of the string core, giving the defects a quasi-two-dimensional character. We also begin to investigate the consequences of this internal structure for the microscopic and macroscopic physics.Comment: 19 pages; uses harvmac (not included

Moduli potentials in string compactifications with fluxes: mapping the Discretuum

We find de Sitter and flat space solutions with all moduli stabilized in four dimensional supergravity theories derived from the heterotic and type II string theories, and explain how all the previously known obstacles to finding such solutions can be removed. Further, we argue that if the compact manifold allows a large enough space of discrete topological choices then it is possible to tune the parameters of the four dimensional supergravity such that a hierarchy is created and the solutions lie in the outer region of moduli space in which the compact volume is large in string units, the string coupling is weak, and string perturbation theory is valid. We show that at least two light chiral superfields are required for this scenario to work, however, one field is sufficient to obtain a minimum with an acceptably small and negative cosmological constant. We discuss cosmological issues of the scenario and the possible role of anthropic considerations in choosing the vacuum of the theory. We conclude that the most likely stable vacuua are in or near the central region of moduli space where string perturbation theory is not strictly valid, and that anthropic considerations cannot help much in choosing a vacuum.Comment: 34 pages, no figure