Global Capital Markets - An Updated Profile

More than two decades after the beginning of the financial revolution, globalization of capital flows still attracts considerable attention, from both practitioners and academics. The aim of this paper is to contribute to understanding of some aspects of the global capital scene, as well as to emphasise certain developments which might illustrate its changing profile. Several fundamental perspectives profile the global capital market. A quantitative review provides a sense of sheer volumes, trends, origins and destinations of capital flows; an assessment of the global capital markets degree of integration follows. The emergence of new (types of) actors is another important aspect of the global processes, while illustrations of new market products and emerging segments may add new perspectives on the profile of the global capital market. Finally, the paper concludes with a brief overview of digitalisation of the financial supply chain.Capital markets, Innovation, Electronic trading

The effects of commercial fibres on frozen bread dough

The daily intake of dietary fibres in highly industrialized countries is at a low level and, therefore, adversely affecting human health. The objective of this research was to analyze the influence of different commercial fibres (originating from sugar beet pulp fibrex, and Jerusalem artichoke inulin HPX and GR) in yeast dough at a level of 5 %, on the rheological properties of dough and the quality of bread during frozen storage. Frozen dough characteristics were determined using a Brabender maturograph and test baking was followed according the AACC procedure. The dough was frozen at –18 °C and stored over a period of 60 days. The results concerning the dough (proving time and stability) and bread quality (volume and crumb quality) were statistically analyzed by multivariance Manova and discriminative analysis, which indicated that there was a significant difference between dough without fibres and dough with different fibres (fibrex, inulin HPX and GR). The discrimination coefficient points that the greatest influence of fibres on the final proof and proving stability is after 30 days (6.250) and after 0 days (6.158), respectively, but the greatest influence of fibres on bread volume and bread crumb quality (15.488 and 3.638, respectively) can be expected on non frozen dough, due to above mention their adverse the effect on gluten network

Radio Planetary Nebulae in the Magellanic Clouds

We present preliminary results of our deep Australia Telescope Compact Array (ATCA) radio-continuum survey of the Magellanic Clouds Planetary Nebulae.Comment: 2 pages 1 figure, to appear in Planetary Nebulae an Eye to the Future Proceedings IAU Symposium No. 28