Ohmic heating - a novel approach for gluten-free bread baking

Gluten-free (GF) batters usually present several technological challenges that limit the performance during conventional baking and the resulting product quality. Due to the volumetric heating principle and faster heating rates, ohmic heating (OH) may be advantageous compared with conventional baking. Therefore, the potential of using ohmic heating as a novel approach for gluten-free bread baking was explored. In detail, the effect of different OH process parameters (power input, holding time) on the chemical and functional properties (specific volume, crumb firmness and relative elasticity, pore properties, color, starch gelatinization) and digestibility of breads was investigated. Results showed that GF breads could benefit from the uniform rapid heating during processing, as these breads showed superior functional properties (specific volume, 2.86-3.44 cm3/g; relative elasticity, 45.05-56.83%; porosity, 35.17-40.92%) compared with conventional oven-baked GF bread (specific volume, 2.60 cm3/g; relative elasticity, 44.23%; porosity, 37.63%). In order to maximize bread expansion and the OH performance, it was found that the OH process could be improved by applying the electrical energy in three descending power steps: first step with high power input (in this study, 2–6 kW for 15 s), followed by 1 kW for 10 s, and 0.3 kW for 1–30 min. In total, ohmic baking only needed a few minutes to obtain a fully expanded GF bread. The determination of pasting properties and starch digestibility demonstrated that these breads were comparable or even superior to GF breads baked in a conventional baking oven

Human Brucellosis in Febrile Patients Seeking Treatment at Remote Hospitals, Northeastern Kenya, 2014-2015

During 2014–2015, patients in northeastern Kenya were assessed for brucellosis and characteristics that might help clinicians identify brucellosis. Among 146 confirmed brucellosis patients, 29 (20%) had negative serologic tests. No clinical feature was a good indicator of infection, which was associated with animal contact and drinking raw milk

Eye Tracking for Tele-robotic Surgery: A Comparative Evaluation of Head-worn Solutions

Purpose: Metrics derived from eye-gaze-tracking and pupillometry show promise for cognitive load assessment, potentially enhancing training and patient safety through user-specific feedback in tele-robotic surgery. However, current eye-tracking solutions' effectiveness in tele-robotic surgery is uncertain compared to everyday situations due to close-range interactions causing extreme pupil angles and occlusions. To assess the effectiveness of modern eye-gaze-tracking solutions in tele-robotic surgery, we compare the Tobii Pro 3 Glasses and Pupil Labs Core, evaluating their pupil diameter and gaze stability when integrated with the da Vinci Research Kit (dVRK). Methods: The study protocol includes a nine-point gaze calibration followed by pick-and-place task using the dVRK and is repeated three times. After a final calibration, users view a 3x3 grid of AprilTags, focusing on each marker for 10 seconds, to evaluate gaze stability across dVRK-screen positions with the L2-norm. Different gaze calibrations assess calibration's temporal deterioration due to head movements. Pupil diameter stability is evaluated using the FFT from the pupil diameter during the pick-and-place tasks. Users perform this routine with both head-worn eye-tracking systems. Results: Data collected from ten users indicate comparable pupil diameter stability. FFTs of pupil diameters show similar amplitudes in high-frequency components. Tobii Glasses show more temporal gaze stability compared to Pupil Labs, though both eye trackers yield a similar 4cm error in gaze estimation without an outdated calibration. Conclusion: Both eye trackers demonstrate similar stability of the pupil diameter and gaze, when the calibration is not outdated, indicating comparable eye-tracking and pupillometry performance in tele-robotic surgery settings

nestor Handbuch : eine kleine Enzyklopädie der digitalen Langzeitarchivierung

Die Überlieferung des kulturellen Erbes, traditionell eine der Aufgaben von Bibliotheken, Archiven und Museen, ist durch die Einführung digitaler Medien und innovativer Informationstechnologien deutlich anspruchsvoller geworden. In der heutigen Zeit werden zunehmend mehr Informationen (nur) digital erstellt und veröffentlicht. Diese digitalen Informationen, die Güter des Informations- und Wissenszeitalters, sind einerseits wertvolle kulturelle und wissenschaftliche Ressourcen, andererseits sind sie z.B. durch die Kurzlebigkeit vieler Formate sehr vergänglich. Die Datenträger sind ebenso der Alterung unterworfen wie die Datenformate oder die zur Darstellung notwendige Hard- und Software. Um langfristig die Nutzbarkeit der digitalen Güter sicherzustellen, muss schon frühzeitig Vorsorge getroffen werden. Es müssen Strategien zur digitalen Langzeitarchivierung entwickelt und umgesetzt werden. ..

Überblick über den aktuellen Stand der Forschungsberichterstattung: Integration, Standardisierung, verteilte Informationssysteme

Dieses Diskussionspapier gibt einen Überblick über die Entwicklung der Forschungsberichterstattung im Wissenschaftssystem. Dabei werden aktuelle Entwicklungen von integrierten Forschungsinformationssystemen und aktuelle Standardisierungsinitiativen aufgezeigt und ein Einblick in ein Umsetzungsprojekt eines verteilten Systems gegeben. Der Beitrag schließt in mit einer Diskussion von Weiterentwicklungsszenarien verteilter Forschungsinformationssysteme im Wis-senschaftssystem

Forschungsberichterstattung: Integration, Standardisierung, Verteilte Systeme

Dieses Diskussionspapier gibt einen Überblick über die Entwicklung der Forschungsberichterstattung im Wissenschaftssystem. Dabei werden aktuelle Entwicklungen von integrierten Forschungsinformationssystemen und aktuelle Standardisierungsinitiativen aufgezeigt und ein Einblick in ein Umsetzungsprojekt eines verteilten Systems gegeben. Der Beitrag schließt in mit einer Diskussion von Weiterentwicklungsszenarien verteilter Forschungsinformationssysteme im Wissenschaftssystem

Exploration of the visual streak of the Mongolian gerbil as a model for the human central retina

IntroductionThe Mongolian gerbil (MG), a day-active rodent, features a particular retinal region of high visual acuity, the visual streak (VS). Optimized for vision in desert-like environments, the VS allows for a perfect view of the horizon between the projection areas of the sky and the ground. Here, we assess the structural basis of this specialized region and compare the findings to the conditions at the human retinal center.MethodsThe VSs of MG retinas (n = 5) were evaluated morphologically with immunohistochemistry for cone, rod, and RPE cell-specific markers in dorsoventral cross-sections, and the results were compared to data from the near (adjacent) and far periphery. Mass spectrometry of the VS and peripheral retina/RPE was used to analyze the proteomic differential expression between these regions.ResultsIn the VS of the MG, we found an increased density of cones, elongated photoreceptor outer segments (OSs), and a rod-to-cone ratio lying within the zone of descent between the border of the macula and the fovea (macular shoulder). Similarly, the base area of retinal pigment epithelium (RPE) cells in the VS was significantly reduced, while cells were taller than those in the periphery. Accordingly, proteomic data provided evidence for an enhanced abundance of key proteins relevant to photoreceptor and RPE function and pathophysiology of macular diseases in the VS.ConclusionThe high degree of conformance between the VS data of the MG and the human central retina renders the MG a promising rodent, non-primate model of the central human retina

Dry fractionation and gluten-free sourdough bread baking from quinoa and sorghum

The roller milling of sorghum and quinoa seeds into flour fractions (coarse, middle, and fine) was investigated, chemically analysed, and applied in the baking of gluten-free sourdough bread. The gap settings were adjusted to 0, 5, 8, and 10 for quinoa, and 3, 5, and 7 for sorghum. The fine fractions reached values of up to about 41% (gap 8) for quinoa and around 20% for sorghum (gap 5). SEM pictographs illustrated the clear separation of each fraction with the chemical analysis showing high contents of protein, TDF (total dietary fibre), and IDF (insoluble dietary fibre) in the coarse fraction. Up to 77% starch content was obtained in the fine fraction with significant amounts of SDF (soluble dietary fibre), which has good health benefits. Increasing the dough moisture up to 90% helped in decreasing the bread crumb firmness, while low Avrami parameters and RVA pasting behaviour indicated a slow bread-staling rate for both sourdough breads