A Universal Kriging predictor for spatially dependent functional data of a Hilbert Space

We address the problem of predicting spatially dependent functional data belonging to a Hilbert space, with a Functional Data Analysis approach. Having defined new global measures of spatial variability for functional random processes, we derive a Universal Kriging predictor for functional data. Consistently with the new established theoretical results, we develop a two-step procedure for predicting georeferenced functional data: first model selection and estimation of the spatial mean (drift), then Universal Kriging prediction on the basis of the identified model. The proposed methodology is applied to daily mean temperatures curves recorded in the Maritimes Provinces of Canada

Valorizzazione e innovazione tecnologica nei prodotti della tradizione: un binomio sostenibile?

La valorizzazione dei prodotti della tradizione risulta ormai un elemento chiave nello sviluppo dei mercati in cui le aziende produttive nazionali cercano di salvaguardare le peculiarit\ue0 dei prodotti nei confronti delle varie \u201cimitazioni\u201d provenienti da Paesi o continenti diversi, in cui manchino le garanzie della qualit\ue0 delle materie prime e i presupposti culturali per affrontare correttamente le produzioni alimentari di prodotti riconducibili a tradizioni alimentari e grastronomiche specifiche. E\u2019 dunque necessario individuare le tecnologie e le strategie per aumentare tali garanzie offerte ai consumatori verso i prodotti tradizionali, propri di abitudini produttive e di consumo, nella loro forma originale o come varianti compatibili con la qualit\ue0 promessa. Nel lavoro in oggetto viene sviluppato in modo sistematico il ruolo che le tecnologie alimentari \u2013 e la scienza degli alimenti che ne \ue8 alla base \u2013 possono svolgere nella razionalizzazione dei processi di produzione di alimenti tradizionali, nell\u2019introduzione di nuove fasi di processo compatibilmente con il mantenimento delle qualit\ue0 peculiari dei prodotti, nelle fasi di confezionamento e presentazione degli stessi. Inoltre, un rilevante ruolo degli sforzi di ricerca riveste quello relativo alla caratterizzazione di singole o molteplici propriet\ue0 \u2013 chimiche, chimico-fische, fisiche e reologiche e nel loro insieme quelle sensoriali e nutrizionali \u2013 dei prodotti tradizionali o tipici e della possibilit\ue0 offerta da moderne tecnologie di indagine nlla verifica della genuinit\ue0 degli alimenti tradizionali. Vengno proposti alcuni esempi di caratterizzazione, di proposta di valorizzazione e di innovazione tecnologica compatibile con la salvaguardia delle intrinseche caratteristiche culturali e qualitative di alcuni prodotti della tradizione, di origine sia animale sia vegetale, in cui la corretta applicazione dell\u2019approccio tecnologico sia in grado di rendere sostenibili le produzioni di alimenti in funzione di un mercato sempre pi\uf9 esigente e attento sia sotto l\u2019aspetto della salvaguardia delle tradizioni sia per il rapporto qualit\ue0/prezzo.Valorization of traditional foods is nowadays a key element for market developments where national industries are strongly involved in saving product peculiarity against imitative food coming from foreign countries or even different continents. Other than the lack in well defined and garanteed sensorial quality, the production conditions, the quality of raw material and the different cultural background lead to produce foods that, despite to the name indicating some italian origin or recallin in some ways Italy and italian food and traditions, are only imitation without safety and quality proper of the original traditional food. Thus it is necessary to individuate appropriated technologies and strategies to increase le level of garantee offered to the consumer in order to promote the consumption of traditional foods with the promised quality and safety. In this paper the role that the modern food technology and the food science can assume to improve the processing conditions and yields, introducing some innovations into the old processes will be pointed out. Furthermore, the characterization of the complexity of the chemical, chemico-physical and rheological properties that influence the whole sensorial aspect of traditional foods, both from animal and vegetal (and fruit) origin, is a growing challenge of the food science since the new analytical methodologies now available. In the paper some example of objective characterization and introduction of innovation steps are reported as well as genuinity marker individuation in order to give sustainability to the production of traditional foods in particular in SME

Sustainable Approach for Development Dried Snack Based on Actinidia deliciosa Kiwifruit

Featured Application The drying process enables the obtainment of snacks that can be stored at room temperature. Freeze drying better preserves bioactive compounds compared to hot air drying; however, its high porosity requires a specific storage method-without access to the air. The freeze-dried samples were more appreciated by consumers than the air-dried ones, as well as those containing a small amount of additional sweetener. The valorization of waste products can help to improve the health and well-being of consumers through the development of new products enriched with valuable bioactive compounds. Thus, guaranteeing improved environmental sustainability as well as attractive food products. The aim of this study was to evaluate the method of producing shelf-stable snacks based on kiwifruit with the objective of obtaining an appealing snack with good taste, color, and nutritional value. Less valuable kiwifruits for size and shape were utilized in order to reduce kiwifruit production waste. To obtain the snacks, two drying methods were used: freeze-drying and hot air drying. Physical and chemical analyses were conducted. Furthermore, a sensory evaluation was undertaken. The results showed that both hot-air and freeze-drying methods are suitable for obtaining a good quality snack, which was attractive to consumers. However, the freeze-dried snack was better assessed than hot-air dried. Moreover, consumers preferred snacks with additional sucrose or trehalose to those without it. It was observed that products produced using the freeze-drying process had lower water content, and lower water activity, were brighter, had a more saturated color, and had similar or higher antioxidant activity, especially for samples made from kiwi, fennel, and spinach. The drying process allows for obtaining a snack that can be stored at room temperature. Freeze drying better preserved bioactive compounds compared to air drying. The freeze-dried samples were more appreciated by consumers than the air-dried and those containing sweetener

Thermophysical properties of frozen parsley: A state diagram representation

Sorption behavior and glass transition of frozen parsley were investigated in order to study the physical modifications, represented as state diagram to figure out information about product behavior for storage and supply chain handling. Frozen products may be located in the state diagram in all the possible freezing temperatures to understand the structure state and study feasible corrective actions mainly focused on temperature and solid content. Parsley was totally dehydrated and equilibrated at selected relative humidity. Sorption behavior was evaluated by saturated salt slurry method and sorption isotherm fitting, while solid components in terms of mass fraction were investigated by using differential scanning calorimetry. Brunauer–Emmet–Teller (BET) model well fitted with moisture and water activity data (R2 = 0.995, p-level < 0.05). The characteristic ranges of stability, in terms of system mobility and physical modification, are the monolayer values (0.240 water activity; 0.052 kg/kg dry basis) and the critical water activity range (0.424 water activity; 0.078 kg/kg dry basis). Glass transition and melting temperature were used to define parsley state diagram. Different zones figure out a specific physical behavior: depending on solid content and temperature. Unfrozen water was estimated as monolayer BET value 0.84 kg/kg wet basis and extrapolated from state diagram 0.984 kg/kg wet basis. Practical applications: Frozen high-quality product and energy efficiency can be obtained by a correct temperature management. Thermophysical properties of parsley represented in a state diagram are reported in the typical solute and temperature range of freezing process and storage. These data can relate physical structure and temperature, allowing different possible conditions management

Food science and technology students self-evaluate soft and technical skills

Food Scientists and Technologists (FS&T) need diverse skills in the globalized food and drink sector: Food-specific or scientific / technical skills and generic or intuitive soft skills. This study determined how satisfied FS&T students were with overall improvement, and in key technical and soft skills, based on their university work; and if satisfaction was linked to geography, degree in progress, anticipated degree, anticipated work place or anticipated job responsibility. An on-line survey was completed by 267 students in over 20 countries using a 5-point Likert scale to evaluate satisfaction. Responses were analyzed by the Friedman or Kruskal Wallis tests for more than two groups, otherwise by the Wilcoxon Signed Rank or Mann-Whitney tests. There were no differences in Overall Satisfaction with technical and soft skills training. Among soft skills, training in Working with Others and Being Responsible were more often rated “Excellent” and students were more satisfied with their training than with Solving Problems, Communication and Positive Attitude. Students anticipating a job with high responsibility were more satisfied with overall soft skill training and with 3 of the 5 specific soft skills. Among technical skills, students were more satisfied with improvement in basic sciences (Microbiology, Chemistry, Processing, Safety), and those in Northern Europe were more satisfied with overall technical training. These data show variations in perception and/or efficacy of technical and soft skill training in Food Science programmes and underline the need for separate attention to the incorporation of soft skill training into the design of FS&T coursesinfo:eu-repo/semantics/publishedVersio

Food Science and Technology Students Self-Evaluate Soft and Technical Skills

Food Scientists and Technologists (FS&T) need diverse skills in the globalized food and drink sector:Food-specific or scientific / technical skills and generic or intuitive soft skills. This study determined how satisfied FS&T students were with overall improvement, and in key technical and soft skills, based on their university work; and if satisfaction was linked to geography, degree in progress, anticipated degree, anticipated work place or anticipated job responsibility. An on-line survey was completed by 267 students in over 20 countries using a 5-point Likert scale to evaluate satisfaction. Responses were analyzed by the Friedman or Kruskal Wallis tests for more than two groups, otherwise by the Wilcoxon Signed Rank or Mann-Whitney tests. There were no differences in Overall Satisfaction with technical and soft skills training. Among soft skills, training in Working with Others and Being Responsible were more often rated “Excellent” and students were more satisfied with their training than with Solving Problems, Communication and Positive Attitude. Students anticipating a job with high responsibility were more satisfied with overall soft skill training and with 3 of the 5 specific soft skills. Among technical skills, students were more satisfied with improvement in basic sciences (Microbiology, Chemistry, Processing, Safety), and those in Northern Europe were more satisfied with overall technical training. These data show variations in perception and/or efficacy of technical and soft skill training in Food Science programmes and underline the need for separate attention to the incorporation of soft skill training into the design of FS&T course

Characterization of composite edible films based on pectin/alginate/whey protein concentrate

Edible films and coatings gained renewed interest in the food packaging sector with polysaccharide and protein blending being explored as a promising strategy to improve properties of edible films. The present work studies composite edible films in different proportions of pectin (P), alginate (A) and whey Protein concentrate (WP) formulated with a simplex centroid mixture design and evaluated for physico-chemical characteristics to understand the effects of individual components on the final film performance. The studied matrices exhibited good film forming capacity, except for whey protein at a certain concentration, with thickness, elastic and optical properties correlated to the initial solution viscosity. A whey protein component in general lowered the viscosity of the initial solutions compared to that of alginate or pectin solutions. Subsequently, a whey protein component lowered the mechanical strength, as well as the affinity for water, as evidenced from an increasing contact angle. The effect of pectin was reflected in the yellowness index, whereas alginate and whey protein affected the opacity of film. Whey protein favored higher opacity, lower gas barrier values and dense structures, resulting from the polysaccharide-protein aggregates. All films displayed however good thermal stability, with degradation onset temperatures higher than 170 \ub0C

Women\u2019s human rights when experiencing humanitarian crises and conflicts: the impact of United Nations Security Council Resolutions on women, peace, security, and the CEDAW General Recommendation no. 30.

Violence and insecurity are strictly linked to unequal political, social, and economic power. However, the continuity of violence is obscured by masculinist and patriarchal rules of security within gendered structures, especially inside the division of public/private dimensions and spaces, of production-reproduction activities, and of conflicts of war/peace. Nowadays, there is a general perception of the gendered dimensions of humanitarian emergencies in public policy outcomes and more in general in institutional contexts where the central role of women in security and maintaining peace, at all levels of decision making, both prior to, during, and after the conflict stage, hostilities, and peace-keeping and peace-building stages, as well as in trying to pursue a condition of reconciliation and reconstruction, has been formally recognized at international level. Nevertheless, it is necessary to focus on some problems related to the conceptualization of and legal provision for \u2018gender based security\u2019 and its subsequent effects upon accountability, with particular reference to transitional justice and post-conflict societies. It is important to assess a range of contemporary issues implicated for women and security, such as violence and other forms of harassment in times of post-conflict

Modified atmosphere packaging of hen table eggs: Effects on functional properties of albumen

The aim of this study was to compare technological properties (gel hardness, foam drainage, and meringue crispness) of albumen of nonpacked table eggs (control) with those of eggs packed in high-barrier plastic pouches with 3 modified atmosphere packaging (MAP) conditions (air, 100% N2, and 100% CO2) during 28 d of storage at 25°C. The values of gel hardness for the control sample showed an increasing trend, demonstrating the highest values throughout the experiment duration compared with the other samples. This behavior was probably attributable to the pH increase detected only for this sample during storage (from 8.82 ± 0.06 for fresh egg to 9.96 ± 0.06 at the end of the experiment). Air and N2 samples showed constant and similar hardness values during storage. The hardness of coagulated albumen showed a strict correlation with raw albumen pH (r2 = 0.929; P < 0.001). Other than reducing albumen pH during storage, MAP with CO2 caused the formation of a soft and puffy coagulum with very low hardness, reaching the lowest value of 1.26 ± 0.38 N after 4 d of storage, that slowly increased to 2.11 ± 0.49 N at the end of the experiment. Foam stability decreased during storage for all samples, but CO2 eggs showed a significantly (P < 0.05) higher foam stability than fresh eggs until 15 d, reaching values similar to those of the other samples only at the end of the storage time. Packing eggs in CO2 promoted an improvement of meringue crispness. The application of this atmosphere could ameliorate the quality characteristics of albumen-based food products. Commercially, CO2 MAP could provide an albumen-based ingredient tailored to maximize the characteristics needed in the final product (e.g., fresh shell eggs special for meringue preparation) that could give an added value to the product