Multilayer Partially Homomorphic Encryption Text Steganography (MLPHE-TS): A Zero Steganography Approach

Wireless Personal Communications - This paper presents a Multilayer Partially Homomorphic Encryption Text Steganography, an invisible approach for covert communication. Existing text-based schemes...     

Cheddar Cheese Ripening and Flavor Characterization: A Review

Cheddar cheese is a biochemically dynamic product that undergoes significant changes during ripening. Freshly made curds of various cheese varieties have bland and largely similar flavors and aroma and, during ripening, flavoring compounds are produced that are characteristic of each variety. The biochemical changes occurring during ripening are grouped into primary events including glycolysis, lipolysis, and proteolysis followed by secondary biochemical changes such as metabolism of fatty acids and amino acids which are important for the production of secondary metabolites, including a number of compounds necessary for flavor development. A key feature of cheese manufacture is the metabolism of lactose to lactate by selected cultures of lactic acid bacteria. The rate and extent of acidification influence the initial texture of the curd by controlling the rate of demineralization. The degree of lipolysis in cheese depends on the variety of cheese and may vary from slight to extensive; however, proteolysis is the most complex of the primary events during cheese ripening, especially in Cheddar-type cheese.     

Determination of lithium isotopic composition by thermal ionization mass spectrometry

A mass spectrometric method has been proposed for the determination of the isotopic composition of lithium. It is based upon thermal ionization of LiOH loaded onto a single SiO2-coated Re filament. By this method, stable emissions of Li+ ion have been achieved for an extended period of time. The proposed method is capable of analyzing trace quantities (approximately 40 ng) of Li in the presence of sodium with an uncertainty of +/-0.000 25 (two standard deviations of the mean).     

Photographic painting style transfer using convolutional neural networks

Multimedia Tools and Applications - We propose a novel automatic photographic painting style technique with a single example image by using Convolutional Neural Networks (CNN). The photographic...     

Concept of double salt fortification; a tool to curtail micronutrient deficiencies and improve human health status

Fortification of food with micronutrients such as vitamins and minerals is one of the main strategies used to combat micronutrient deficiencies. Fortification in common salt is a fruitful strategy because of the daily consumption of 5–12 g salt per person globally. Therefore double fortification of salt with iodine and iron could be a reasonable approach to prevent both iodine and iron deficiencies. It is reckoned that about two billion people are iodine‐deficient worldwide. Iodine deficiency during pregnancy may affect the health status of both mother and fetus and increase infant mortality. Deficiencies of both these micronutrients during childhood affect somatic growth and cognitive and neurological function. Thyroid metabolism is negatively affected by iron deficiency and reduced effectiveness of iodine prophylaxis in areas of endemic goiter. High prevalence of iron deficiency among children may be reduced by the application of effective iodized salt programs. However, ensuring the stability and bioavailability of both iron and iodine as double‐fortified salt is difficult. Iodine present in iodide or iodate form in dual‐fortified salt is oxidized to free iodine in the presence of ferrous ions and oxygen and consequently loses its characteristics. Moreover, ferrous iron is more bioavailable but is readily oxidized to the less bioavailable ferric form. However, both forms of iron may lead to discoloration of the final product, which can be reduced by providing a physical barrier around the iron. Salt encapsulation is one of the best tools to provide a physical barrier for undesirable reactions and interactions during storage. In this review the concept of dual salt fortification, the impact of fortification on curing various life‐threatening maladies, latest assessments of mineral deficiencies and the choice of fortificants are discussed. © 2014 Society of Chemical Industry     

Functional role of bioactive peptides with special reference to cheeses

Growing perception about diet in relation to health has extended the necessity to explore the biologically active components present in native foods. In this review, bioactive peptides released from cheeses that may have important physiological functions are discussed. Bioactive encrypted peptides can be generated from precursor milk proteins during food processing via enzymatic hydrolysis and fermentation. Generally, biofunctionalities of peptides are latent within precursor proteins. Bioactive peptides liberated from cheeses exhibit numerous potential therapeutic roles: for example, angiotensinogen‐converting enzyme (ACE) inhibition, antioxidant, anti‐thrombotic, anti‐microbial, anti‐cancer and anti‐inflammatory. This article critically focuses on the functional roles of bioactive peptides derived from different cheeses.     

Food fortification strategy--preventing iron deficiency anemia: a review

Iron deficiency anemia (IDA) is a significant challenge in developing countries. It increases the risk of premature delivery and low birth weight. In children, IDA retards growth, impairs cognitive performance, and reduces physical activity. It also accelerates the mortality and morbidity rate in women. The key factors responsible include dietary elevated iron demand, socioeconomic, and disease status. To overcome IDA, disease control measures, dietary diversification, supplementation and iron fortification in food have been adopted. Iron fortification in food is considered a long term and sustainable strategy in the present scenario. For an efficient fortification program, the combination of iron fortificants and food vehicle must be safe, acceptable, and consumed by the target population. Moreover, it should not adversely affect acceptability and stability of the end product.     

Application of fluorescence spectroscopy for rapid and noninvasive quality determination of yoghurt ice cream using chemometrics

The aim of this study was to explore the potential of fluorescence spectroscopy to determine the quality of yoghurt ice cream, prepared by adding different concentrations of yoghurt (10, 20, 30, 40, 50%). The addition of 50% of yoghurt showed the lowest pH and meltdown values, whereas the highest acidity and overrun rates were observed at the same concentration. Additionally, fluorescence spectra taken at varied emission and excitation ranges were preprocessed for baseline correction. The partial least square regression analysis on proposed excitation wavelengths (270 nm, 280 nm, 290 nm and 315 nm) showed effective prediction of various quality parameters of yoghurt ice cream.     

Activity of horseradish peroxidase in aqueous and reverse micelles and back‐extraction from reverse‐micellar phases

Studies on the activity of the enzyme horseradish peroxidase (HRP) have been carried out in micellar as well as reverse‐micellar media. The activity of the enzyme was studied in the presence of different classes of surfactants – ionic as well as non‐ionic. In aqueous media, the activity of the enzyme varied depending on whether the concentration of the surfactant used was above or below the critical micellar concentration (CMC). The enzyme was also studied in reverse‐micellar systems. HRP was introduced into the reverse micellar phase by the injection method and its activity within the reverse micelles was determined. The effect of water to surfactant ratio (W_o) on activity within reverse micelles was studied, and an almost two‐fold increase in activity was seen when the enzyme was encapsulated within reverse micelles of aqueous phase fractional hold‐up (?) of 0.0072 (v/v) consisting of sodium bis‐(2‐ethylhexyl) sulfosuccinate (AOT) in isooctane at a W_o of 20. The activity of HRP was measured over a wide range of AOT concentrations having different W_o values. Back‐extraction of HRP from these reverse micelles was carried out at varying ionic strengths of phosphate buffer. Back extraction was found to be highest at pH 7.0 in 40 mol m^?3 phosphate buffer and 100 mol m^?3 sodium chloride. © 2001 Society of Chemical Industry     

Anti‐inflammatory and anticancer activities of water‐soluble peptide extracts of buffalo and cow milk Cheddar cheeses

This article aimed to assess the anti‐inflammatory and anticancer potential of water‐soluble peptide (WSP) extracts from buffalo and cow milk Cheddar cheeses. Anti‐inflammatory activity was evaluated on the basis of nitric oxide (NO) production in lipopolysaccharide‐stimulated macrophage (RAW‐264.7) cells. A cell viability assay, cell cycle arrest and apoptosis were performed to explore anticancer activity in a colon cancer model (HT‐29). The WSP extracts of both Cheddar cheeses effectively inhibited NO production in activated macrophages. Maximum growth inhibition was observed in the HT‐29 cells at concentrations of 400 and 500 μg/mL. A significant increase in cell population at G₀/G₁ phase of the cell cycle was observed. Moreover, the WSP extracts also induced extensive apoptosis in colon cancer cells.