The infrared structure of e+ e- --> 3 jets at NNLO reloaded

This paper gives detailed information on the structure of the infrared singularities for the process e+ e- --> 3 jets at next-to-next-to-leading order in perturbation theory. Particular emphasis is put on singularities associated to soft gluons. The knowledge of the singularity structure allows the construction of appropriate subtraction terms, which in turn can be implemented into a numerical Monte Carlo program.Comment: 59 pages, additional comments added, version to be publishe

Separation of soft and collinear infrared limits of QCD squared matrix elements

We present a simple way of separating the overlap between the soft and collinear factorization formulae of QCD squared matrix elements. We check its validity explicitly for single and double unresolved emissions of tree-level processes. The new method makes possible the definition of helicity-dependent subtraction terms for regularizing the real contributions in computing radiative corrections to QCD jet cross sections. This implies application of Monte Carlo helicity summation in computing higher order corrections

Modifications of physical properties of coconut oil and anhydrous milk fat as a result of blending

The role of fats in food technology is mainly to develop the desired consistency. The simplest way to reach this goal is the blending of different fats. The aim of our work was to study the solidification and melting properties of blends of coconut oil and anhydrous milk fat. Pure fats and their 25–75%, 50–50%, and 75–25% blends were investigated. Melting profile and isotherm crystallization were measured by pNMR. Non-isotherm melting and solidification were detected by differential scanning calorimetry (DSC). Possible applications of the blends were established. Results show that AMF and coconut oil has limited miscibility, which is dependent on the temperature. Below 22 °C AMF is the softening component, above 22 °C the effect is inverse. Coconut oil accelerates solidification of AMF, however, basic crystal forms of AMF remained

Effect of animal fats on the physical properties of palm fat

Palm fat is one of the most commonly used fats in food industry. The main role of palm fat is to develop the desired texture of food products. Fat blends were developed to find the most appropriate mixture fitting the technological needs. In our work palm mid fraction (PMF) was mixed with anhydrous milk fat (AMF), goose fat (G), and lard (L) in a 1:1 ratio. Anhydrous milk fat represents fat consisting of a wide range of fatty acids. Goose fat is a soft, easily melting fat, and lard is characterized as animal fat with wide melting temperature interval. The measurements aimed to establish the miscibility of the fats and the effect of animal fats on the melting-solidification profile of palm mid fraction. SFC vs temperature curves, Differential Scanning Calorimetry (DSC) melting thermograms describe the melting profile of the samples. Isotherm crystallization by SFC vs time curves and DSC cooling thermograms were measured to characterize the solidification of pure fats and the blends. Since the SFC curves did not show crosspoints we concluded that fats blended in a 1:1 ratio were miscible. Anhydrous milk fat strongly modified the properties of palm mid fraction, the blend became similar to anhydrous milk fat. Goose fat had no strong modification effect on palm mid fraction and could be considered as a softening agent. The effect of lard was complex: melting and solidification behaviour of the blend differed from the characteristics of both parent fats

Outline analysis of the grapevine (Vitis vinifera L.) berry shape by elliptic Fourier descriptors

Grapevine berry morphology is one of the most important features in table grape production. In this study, berry samples of 46 grapevine accessions were investigated for 3 consecutive years with elliptic Fourier descriptors (EFD) to evaluate shape diversity. Ten reference shapes obtained from the OIV descriptor list were involved and principal component (PC) scores summarizing the EFD's were statistically evaluated with Two way ANOVA and discriminant analysis. The cummulative contribution of the five principal components was 96.83 %. Two way ANOVA revealed that berry shape had high variability within the accessions and years. Based on the linear discriminant analysis, reference shapes were compared to those of the accessions and graphic reconstruction was carried out. OIV references were considered as unknown samples and grouped into the accession classes. Overall correct classification of the accessions into their group was 13.88 %. Our results showed that EFD together with reference shapes are a powerful method to discribe berry shape and possibly give the future basis of uvometric evaluation of grapevine cultivars

Differences Between Fat-Related Characteristics of Sour Cream and Sour Cream Analogues

Modification of dairy products’ fat composition or replacement by other fats are common practices in the industry. Products in which milkfat is partially or wholly substituted by vegetable fats are defined as dairy analogues. This study delivers gap-filling information about sour cream analogues in nutritional aspects, focusing on the fat-related attributes. Analogue sour creams contained 29.6% less saturated fatty acids, 88.4% less cholesterol and 88.7% more mono- and poly-unsaturated fatty acids than the sour creams. Trans fatty acids were present in both products, which could not be linked to artificial hydrogenation in either case. Digestibility of the examined samples might be different, as sour creams had more short and medium chain fatty acids than the analogues. Overall, sour cream analogues, besides serving as an alternative to sour cream, have particular advantages based on their nutritional values

Formation of 3-Monochloro-1,2-Propanediol Fatty Acid Esters During Deep-Fat Frying of Pre-Fried Deep Frozen Food with Different Salt Content

Changes of edible oil quality factors and formation of 3-monochloro-1,2-propanediol fatty acid esters (3-MCPD-FE) during deep-fat frying in four different experiments (control, salt, pork chop, and chicken liver) with high oleic sunflower oil were compared in this study. Based on the results of investigated oil quality parameters, which were free fatty acid (FFA), anisidine value (AV), UV extinction at 232 and 268 nm (E232 and E268, respectively), and total polar material (TPM), only a modest deterioration of the frying oil was observed. As we expected, the 3-MCPD-FE content in the control samples did not reach the limit of quantification (0.1 mg kg–1), while the table salt itself caused a slight increase. The results of pork chop and chicken liver experiments were not statistically different from each other, after the third frying circle 0.52 and 0.39 mg kg–1 3-MCPD-FE levels were reached, respectively. Based on these values, the human exposure estimation resulted in a low risk