Accelerated enumeration of extreme rays through a positive-definite elementarity test.

Motivation: Analysis of metabolic networks through extreme rays such as Extreme Pathways and Elementary Flux Modes has been shown to be effective for many applications. However, due to the combinatorial explosion of candidate vectors, their enumeration is currently limited to small- and medium-scale networks (typically less than 200 reactions). Partial enumeration of the extreme rays is shown to be possible, but either relies on generating them one-by-one or by implementing a sampling step in the enumeration algorithms.

Radio frequency-only thermal processing of skimmed milk powder: Case study on the influence of RF heating profile on quality and Typhimurium inactivation.

Radio frequency (RF) is a dielectric heating technology that allows rapid and volumetric heating of milk powder, outperforming the heating uniformity of conventional powder heating methods. Typically, RF milk powder processing consists of a fast RF heating phase, followed by an oven heating phase in temperatures around 90 °C. This methodology can result in milk powder quality deterioration due to non-uniform temperature distributions and local overheating.

Source identification of heavy metals and metalloids in soil using open-source Tellus database and their impact on ecology and human health.

The presence of heavy metals and metalloids (metal(loid)s) in the food chain is a global problem, and thus, metal(loid)s are considered to be Potentially Toxic Elements (PTEs). Arsenic (As), lead (Pb), mercury (Hg), and cadmium (Cd) are identified as prominent hazards related to human health risks throughout the food chain. This study aimed to carry out a source attribution for metal(loid)s in shallow topsoil of north-midlands, northwest, and border counties of the Republic of Ireland, followed by an assessment of the potential ecological and human health risks.

Tuning and modeling cheese flavor.

Flavor is a major sensory attribute affecting consumers' preference for cheese products. Differences in cheesemaking change the cheese microenvironment, thereby affecting cheese flavor profiles. A framework for tuning cheese flavor is proposed in this study, which depicts the full picture of flavor development and modulation, from manufacturing and ripening factors through the main biochemical pathways to flavor compounds and flavor notes.