AIMC Topic: Temperature
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Proprioceptive Flexible Fluidic Actuators Using Conductive Working Fluids.
Soft robotics
Dec 6, 2017
Soft robotic systems generally require both soft actuators and soft sensors to perform complex functions. Separate actuators and sensors are often combined into one composite device when proprioception (self-sensing) is required. In this article, we ...
4D Printed Actuators with Soft-Robotic Functions.
Macromolecular rapid communications
Dec 6, 2017
Soft matter elements undergoing programed, reversible shape change can contribute to fundamental advance in areas such as optics, medicine, microfluidics, and robotics. Crosslinked liquid crystalline polymers have demonstrated huge potential to imple...
Temperature impacts the sporulation capacities and spore resistance of Moorella thermoacetica.
Food microbiology
Dec 1, 2017
Temperatures encountered in cannery allow growth of thermophilic spore-forming bacteria, including the strictly anaerobe Moorella thermoacetica, which grows optimally from 55 °C to 65 °C and is the main cause of spoilage of low-acid canned foods (LAC...
B-factor profile prediction for RNA flexibility using support vector machines.
Journal of computational chemistry
Nov 21, 2017
Determining the flexibility of structured biomolecules is important for understanding their biological functions. One quantitative measurement of flexibility is the atomic Debye-Waller factor or temperature B-factor. Most existing studies are limited...
Development and characterization of an α-l-rhamnosidase mutant with improved thermostability and a higher efficiency for debittering orange juice.
Food chemistry
Nov 16, 2017
The glycoside hydrolase, α-l-rhamnosidase, could remove the bitter taste of naringin from citrus juices. However, most α-l-rhamnosidases are easily deactivated at high temperatures, limiting the practice in debittering citrus juices. The V529A mutant...
Purification and characterization of a protease from the visceral mass of Mytella charruana and its evaluation to obtain antimicrobial peptides.
Food chemistry
Nov 14, 2017
This work describes purification of a protease from the visceral mass of the mussel Mytella charruana as well as evaluation of its ability to hydrolyze milk casein to generate antimicrobial peptides. The enzyme showed pI of 4.1 and a single polypepti...
Effect of storage conditions in the response of Listeria monocytogenes in a fresh purple vegetable smoothie compared with an acidified TSB medium.
Food microbiology
Nov 13, 2017
In this study, growth and/or inactivation of Listeria monocytogenes 4032 at different inoculum levels in a vegetable smoothie with purple colour, (previously heat stabilised at 95 °C for 3 min) was evaluated. Growth/inactivation was compared with aci...
Thermosonication process for optimal functional properties in carrot juice containing orange peel and pulp extracts.
Food chemistry
Oct 18, 2017
Aqueous extracts of orange peel and pulp with high total phenolic contents (TPC) (25.94 and 11.38 mg GAE/g extracts, respectively) were employed in the formulation of functional carrot juice and functional juices were treated using thermosonication p...
Developing a dengue forecast model using machine learning: A case study in China.
PLoS neglected tropical diseases
Oct 16, 2017
BACKGROUND: In China, dengue remains an important public health issue with expanded areas and increased incidence recently. Accurate and timely forecasts of dengue incidence in China are still lacking. We aimed to use the state-of-the-art machine lea...
The potential of computer vision, optical backscattering parameters and artificial neural network modelling in monitoring the shrinkage of sweet potato (Ipomoea batatas L.) during drying.
Journal of the science of food and agriculture
Sep 11, 2017
BACKGROUND: Drying is a method used to preserve agricultural crops. During the drying of products with high moisture content, structural changes in shape, volume, area, density and porosity occur. These changes could affect the final quality of dried...
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