Sensory analysis integrated by palynological and physicochemical determinations plays a key role in differentiating unifloral honeys of similar botanical origins (Myrtaceae honeys from southern Spain)

Myrtaceae honeys produced in Sierra Morena (southern Spain, Andalusia) are obtained from both Eucalyptus camaldulensis and Myrtus communis, and honeys can be easily confused when classified as they come from the same botanical family. The characterisation was intended on the basis of their physicochemical, sensory and palynological properties. Cluster analysis (CA) and principal component analysis (PCA) allowed us to make a distinction between two honey profiles. The first one corresponds to the European sensory profile described for Eucalyptus unifloral honeys. The second profile, which sensory characteristics are absolutely different, has not been previously described. Classification of samples is proposed to be based on their pollen type and content and sensory attributes. Therefore, pollen type and content in E. camaldulensis and M. communis are required to distinguish Eucalyptus honey type from other honeys coming from Myrtaceae family. Sensory analysis identifies honey botanical source as well as palynological analysis: Eucalyptus sensory profile requires over 50% of E. camaldulensis and under 30% of M. communis pollen. Previously undefined sensory profile of myrtle honey is showed under 50% of E. camaldulensis and over 30% of M. communis pollen.     

Biochemical characteristics of dry-cured lacón (a Spanish traditional meat product) throughout the manufacture, and sensorial properties of the final product. Effect of some additives

The gross composition, the main physicochemical parameters, the proteolytic changes and the characteristics of the fat throughout the manufacture process, and the sensorial characteristics of the final product, were studied in dry-cured lacón, a traditional dry-salted and ripened meat product made in the north-west of Spain from the fore leg of the pig following a similar technological process to that of dry-cured ham. The effect of the use of additives (glucose, sodium nitrite, sodium nitrate, sodium ascorbate and sodium citrate) was also studied.In comparison with other dry-cured meat products made from whole meat pieces, dry-cured lacón is characterised by the low moisture contents, the high pH values, and the low transformation of the pigments. The proteolytic and lipolytic processes throughout the manufacture of this product were not intense. Except for the total carbohydrate and nitrate contents, and the percentage of transformation of the pigments, which were significantly (P < 0.05) higher in the batches processed with additives, the use of additives did not influence the biochemical modifications that occur throughout the manufacture process of the dry-cured lacón. Regarding the sensorial characteristics, the use of additives seems to improve the colour and the odour of the final product.     

Optimal Monotonicity-Preserving Perturbations of a Given Runge–Kutta Method

We propose a fast algorithm for evaluating the moments of Bingham distribution. The calculation is done by piecewise rational approximation, where interpolation and Gaussian integrals are utilized. Numerical tests show that the algorithm reaches the maximum absolute error less than \(5\times 10^{-8}\) remarkably faster than adaptive numerical quadrature. We apply the algorithm to a model for liquid crystals with the Bingham distribution to examine the defect patterns of rod-like molecules confined in a sphere, and find a different pattern from the Landau-de Gennes theory.     

An advanced certificate validation service and architecture based on XKMS

The appearance of some laws that make the electronic signature (e‐signature) legally equivalent to the handwritten signature (under some circumstances) has favoured its use in different fields, such as e‐commerce and e‐government. In these fields, the e‐signatures associated to some documents have to remain valid over long periods of time. For these kinds of e‐signatures, Advanced Electronic Signature (AdES) forms have appeared. These forms specify the information to include along with the e‐signature so that it remains valid for a long time after its creation. Basically, this information comprises signers' certificates, a set of certificates up to a trust anchor, certificate validation responses, etc. These data can be gathered by using different Public Key Infrastructure‐compliant protocols. However, the support of different protocols is complex for clients. XML Key Management Specification (XKMS) appeared with the aim of simplifying the certificate management, but it only supports a simple validation mechanism that does not provide the information needed for long‐term validation. As a solution to this problem, we have extended XKMS by defining an advanced certificate validation service to support the obtaining of validation data needed for different scenarios, such as the building of AdES forms or validation data registries. This extension also defines the different components needed to support this kind of a service. Furthermore, the defined service has been implemented and incorporated into an e‐government infrastructure. Copyright © 2010 John Wiley & Sons, Ltd.     

Artificial neural network onto eight bit microcontroller for Secchi depth calculation

In this paper we present a model to predict Secchi depth in water bodies by means of an artificial neural network application onto eight bit microcontroller. Water turbidity data were collected by both a Secchi disk and a new patented device (named LUZEX) that uses commercial photodiodes with not monochromatic sensitive band as a basis to perform “in situ” measurements for sunlight extinction coefficients. In order to have a wide range of turbidity data three different water bodies were selected to do the measurements. The developed neural network model is able to relate well the data obtained by these methods and the obtained value for regression coefficient (R) is 0.998.Secchi depth measure is a reference method to determine turbidity in continental and coastal water bodies, especially in the Mediterranean Sea region, but sometimes there are particular cases that makes difficult the use of the Secchi disk (e.g. shallow water bodies), the authors propose LUZEX as a substitute for Secchi disk when it is difficult or impossible to use.     

Determination of hydroxyproline in cured pork sausages and dry cured beef products by NIRS technology employing a fibre–optic probe

In the present work a study was made of the use of near infra-red spectroscopy (NIRS) technology with a remote reflectance fibre–optic probe for the analysis of hydroxyproline in cured pork sausages (salchichón and chorizo) and dry cured beef (cecina). The presence of the amino acid hydroxyproline was used as an analytical criterion to assess the amount of collagen from connective tissues versus lean meat (muscle). The fibre–optic probe was placed directly on the sample with no previous treatment or manipulation.The regression method employed was that of modified partial least squares (MPLS). The equation developed for a total of 80 samples (salchichón, chorizo and cecina) allowed the determination of the hydroxyproline content within a range of 0–0.74%. The multiple correlation coefficient (RSQ) and standard error of prediction corrected (SEP(C)) obtained were respectively 0.772 and 0.05%. The predicted values of hydroxyproline in unknown samples using NIRS technology and applying the fibre–optic probe directly on the sample without previous treatment were comparable to those obtained using the chemical method.     

Colour and viscosity of milk and soybean vanilla beverages. Instrumental and sensory measurements

BACKGROUND: Differences in instrumental measurements of colour and viscosity were analysed in six commercial samples of vanilla beverages, three of milk and three of soybean. Sensory differences between them were assessed and an analysis was made of whether the perceived differences had any influence on consumer preferences with respect to these attributes. RESULTS: The milk beverages were a stronger yellow in colour (45.05≤b*≤60.02) than the soybean beverages (18.46≤b*≤21.96). The flow of all samples was Newtonian, showing viscosity values in the range 4.34–7.92 mPa s. Significant differences in viscosity were detected between samples. Sensory results revealed that the vanilla milk samples were perceived as having a stronger yellow colour and being thicker than the vanilla soymilk samples. The majority of people surveyed (n = 142) preferred the samples that were deeper yellow in colour; moreover, the thickness of milk samples was significantly more acceptable than that of soymilk samples. CONCLUSION: The instrumental measurement of colour relates well to the perceived differences in the colour of these products and explains the differences in consumer preferences. However, the instrumental viscosity values do not relate well to the thickness perceived or to the differences in acceptability of the beverages. Copyright © 2007 Society of Chemical Industry     

Effect of salt content on the rheological properties of salad dressing-type emulsions stabilized by emulsifier blends

The effects that salt content and composition of emulsifier blends exert on the rheological properties of salad dressing-type emulsions were studied. Binary blends of egg yolk and different types of amphiphilic molecules (Tween 20, sucrose laurate and pea protein), in several proportions, were used to stabilize emulsions. Salt concentration was ranged from 0 to 2.3% w/w. Steady-state flow tests and small-amplitude oscillatory shear measurements within the linear viscoelastic region were carried out. Rheological tests were complemented with droplet size distribution measurements. Rheological properties and physical stability of the emulsions studied were significantly influenced by salt content and the nature of binary emulsifier blends. In general, the values of rheological parameters studied increased with salt content. However, salt affects in much higher extent the properties of emulsions stabilized by high proportions of egg yolk or pea protein in the emulsifier blend, rather than those mainly stabilized by non-ionic low-molecular-weight surfactants, which are less sensitive to changes in the ionic strength. In this sense, the increase observed in the values of viscosity and linear viscoelastic functions of emulsions is more important when a protein is predominant in the emulsifier blend. This effect was explained on the basis of a more apparent increasing interdroplet interactions and viscosity of the continuous medium, both of them induced by salt addition, which lead to the consecution of an extensively flocculated state and improved creaming stability. On the contrary, different blends of pea protein and egg yolk showed a quite similar evolution of the rheological parameters with salt concentration.