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Thematische Bibliographien / Reduced products / Zeitschriftenartikel

Zeitschriftenartikel zum Thema „Reduced products“

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Autor: Grafiati

Veröffentlicht am 25. Mai 2024

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1

Kennedy, Juliette, und Saharon Shelah. „On regular reduced products“. Journal of Symbolic Logic 67, Nr. 3 (September 2002): 1169–77. http://dx.doi.org/10.2178/jsl/1190150156.

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AbstractAssume (ℵ0, ℵ1) → (λ, λ+). Assume M is a model of a first order theory T of cardinality at most λ+ in a language of cardinality ≤ λ. Let N be a model with the same language. Let Δ be a set of first order formulas in and let D be a regular filter on λ. Then M is Δ-embeddable into the reduced power Nλ/D, provided that every Δ-existential formula true in M is true also in N. We obtain the following corollary: for M as above and D a regular ultrafilter over λ, Mλ/D is λ++-universal. Our second result is as follows: For i < μ let Mi, and Ni, be elementarily equivalent models of a language which has cardinality ≤ λ. Suppose D is a regular filter on λ and (ℵ0, ℵ1) → (λ, λ+) holds. We show that then the second player has a winning strategy in the Ehrenfeucht-Fraïssé game of length λ+ on ΠiMi/D and ΠiNi/D. This yields the following corollary: Assume GCH and λ regular (or just (ℵ0, ℵ1) → (λ, λ+) and 2λ = λ+. For L, Mi and Ni be as above, if D is a regular filter on λ, then ΠiMi/D ≅ ΠiNi/D.

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2

Kadar, Janos G. „Leukocyte-reduced blood products“. Current Opinion in Hematology 5, Nr. 6 (November 1998): 381–85. http://dx.doi.org/10.1097/00062752-199811000-00005.

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3

Hyttinen, Tapani. „On?-complete reduced products“. Archive for Mathematical Logic 31, Nr. 3 (Mai 1992): 193–99. http://dx.doi.org/10.1007/bf01269947.

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4

Thornalley, P. K. „Esterification of reduced glutathione“. Biochemical Journal 275, Nr. 2 (15.04.1991): 535–39. http://dx.doi.org/10.1042/bj2750535.

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GSH monoethyl ester [gamma-L-glutamyl-L-cysteinyl(ethyl glycinate)] may be used to supplement cellular pools of GSH in vitro and in vivo. The compound was prepared by esterification of GSH in anhydrous ethanol with HCl as the catalyst. However, a full analysis of products from the esterification of GSH revealed the formation of minor products: gamma-L-(ethyl glutamyl)-L-cysteinylglycine, i.e. an isomeric monoester, gamma-L-(ethyl glutamyl)-L-cysteinyl(ethyl glycinate), i.e. GSH diethyl ester, and N-(3-amino-2,6-dioxopiperazino)-L-cysteinyl(ethyl glycinate), i.e. an acid-catalysed cyclization product. These compounds were separated and purified by reverse-phase h.p.l.c. Esterification of GSH produces mainly the glycyl monoester with minor products of gamma-glutamyl ester, diester and the cyclization product. Only analytical reverse-phase h.p.l.c. of the compounds was found to resolve these products.

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5

Kennedy, Juliette Cara, und Saharon Shelah. „More on regular reduced products“. Journal of Symbolic Logic 69, Nr. 4 (Dezember 2004): 1261–66. http://dx.doi.org/10.2178/jsl/1102022222.

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Abstract.The authors show, by means of a finitary version of the combinatorial principle of [7]. the consistency of the failure, relative to the consistency of supercompact cardinals, of the following: for all regular filters D on a cardinal λ. if Mi and Ni are elementarily equivalent models of a language of size ≤ λ, then the second player has a winning strategy in the Ehrenfeucht-Fraïssé game of length λ+ on ΠiMi/D and ΠiNi/D. If in addition 2λ = λ+ and i < λ implies |Mi| + |Ni| ≤ λ+ this means that the ultrapowers are isomorphic. This settles negatively conjecture 18 in [2].

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6

Jenner, M., P. Jipsen, P. Ouwehand und H. Rose. „ABSOLUTE RETRACTS AS REDUCED PRODUCTS“. Quaestiones Mathematicae 24, Nr. 2 (Juni 2001): 129–32. http://dx.doi.org/10.1080/16073606.2001.9639200.

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7

Göbel, Rüdiger, und Saharon Shelah. „How rigid are reduced products?“ Journal of Pure and Applied Algebra 202, Nr. 1-3 (November 2005): 230–58. http://dx.doi.org/10.1016/j.jpaa.2005.02.002.

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8

Melnikova, E. I., und E. V. Bogdanova. „Milk-containing products with reduced antigenicity“. Proceedings of the Voronezh State University of Engineering Technologies 83, Nr. 4 (20.12.2021): 142–47. http://dx.doi.org/10.20914/2310-1202-2021-4-142-147.

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Whey containing more than 50% of milk solids can be attributed to an insufficiently demanded raw material of the dairy industry. The restriction of its usage for food purposes is the high residual antigenicity of whey proteins. This work aimed to justify the possibility of using milk-containing products with whey protein hydrolysate, characterized by reduced residual antigenicity, in healthy and dietary diets. Experimental work was carried out at the All-Russian Scientific Research Institute of Dairy Industry, the Animal-Derived Food Technology department and the Core Facilities Centre "Control and Management of Energy-efficient Projects" at the FSBEI HE VSUET. Compositions were developed for a sports nutrition drink made from whey protein hydrolysate with the addition of fructose, and a milk-containing drink with the replacement of 30% skimmed milk necessary for standardization with whey protein hydrolysate. The chemical composition, physical, chemical and microbiological properties of the finished products were established. The reduction of the true protein content was proven to 1.33% for a sports nutrition drink and to 1.69% for a milk-containing drink. Peptides and proteins in the finished products have a molecular weight of less than 10 kDa, which indicates a decrease in their potential antigenicity. The developed beverages are characterized by a high content of biologically active peptides, macro- and microelements, as well as vitamins. Their quality and safety indicators meet the requirements of the TR CU 033/2013. These products can be used as part of dietary diets for people who are allergic to cow's milk proteins. The organization of their production will contribute to import substitution in the segment of low-allergenic dairy products.

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9

Pisier, Gilles. „Strong convergence for reduced free products“. Infinite Dimensional Analysis, Quantum Probability and Related Topics 19, Nr. 02 (Juni 2016): 1650008. http://dx.doi.org/10.1142/s0219025716500089.

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Using an inequality due to Ricard and Xu, we give a different proof of Paul Skoufranis’s recent result showing that the strong convergence of possibly non-commutative random variables [Formula: see text] is stable under reduced free product with a fixed non-commutative random variable [Formula: see text]. In fact we obtain a more general fact: assuming that the families [Formula: see text] and [Formula: see text] are ∗-free as well as their limits (in moments) [Formula: see text] and [Formula: see text], the strong convergences [Formula: see text] and [Formula: see text] imply that of [Formula: see text] to [Formula: see text]. Phrased in more striking language: the reduced free product is “continuous” with respect to strong convergence. The analogue for weak convergence (i.e. convergence of all moments) is obvious. Our approach extends to the amalgamated free product, left open by Skoufranis.

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10

Pokutta, Sebastian, und Lutz Strüngmann. „The Chase radical and reduced products“. Journal of Pure and Applied Algebra 211, Nr. 2 (November 2007): 532–40. http://dx.doi.org/10.1016/j.jpaa.2007.02.007.

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11

NORTON, VIRGINIA P., JANET M. NOBLE und SUE ROSTAN. „REDUCED SODIUM BAKERY PRODUCTS: CONSUMER ACCEPTANCE“. Foodservice Research International 6, Nr. 1 (Februar 1991): 61–68. http://dx.doi.org/10.1111/j.1745-4506.1991.tb00285.x.

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12

Kurilić, Miloš S., und Milan Z. Grulović. „$L_t$-Horn sentences and reduced products“. Publicationes Mathematicae Debrecen 48, Nr. 1-2 (01.01.1996): 175–90. http://dx.doi.org/10.5486/pmd.1996.1630.

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13

Carter, Lawrence P., Maxine L. Stitzer, Jack E. Henningfield, Rich J. O'Connor, K. Michael Cummings und Dorothy K. Hatsukami. „Abuse Liability Assessment of Tobacco Products Including Potential Reduced Exposure Products“. Cancer Epidemiology Biomarkers & Prevention 18, Nr. 12 (Dezember 2009): 3241–62. http://dx.doi.org/10.1158/1055-9965.epi-09-0948.

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14

Arizmendi, Octavio, Miguel Ballesteros und Francisco Torres-Ayala. „Conditionally free reduced products of Hilbert spaces“. Studia Mathematica 254, Nr. 1 (2020): 23–44. http://dx.doi.org/10.4064/sm190207-11-7.

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15

Huang, Lizhong, und Yu Guo. „Reduced Crossed Products of Pro-Banach Algebras“. Chinese Annals of Mathematics, Series B 43, Nr. 2 (März 2022): 295–306. http://dx.doi.org/10.1007/s11401-022-0318-5.

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16

Heo, Jae-Seong, und Jeong-Hee Kim. „SOME REDUCED FREE PRODUCTS OF ABELIAN C*“. Bulletin of the Korean Mathematical Society 47, Nr. 5 (30.09.2010): 997–1000. http://dx.doi.org/10.4134/bkms.2010.47.5.997.

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17

Sheng, Matilda, Denise Brochetti, Susan E. Duncan und Ramona A. Lawrence. „Hedonic Ratings of Reduced-Fat Food Products“. Journal of Nutrition in Recipe & Menu Development 2, Nr. 2 (Oktober 1996): 31–40. http://dx.doi.org/10.1300/j071v02n02_03.

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18

Hamilton, Jennifer, Barbara Knox, Desmond Hill und Heather Parr. „Reduced fat products – Consumer perceptions and preferences“. British Food Journal 102, Nr. 7 (August 2000): 494–506. http://dx.doi.org/10.1108/00070700010336454.

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19

Hatsukami, Dorothy, Gary Giovino, Thomas Eissenberg, Pamela Clark, Deirdre Lawrence und Scott Leischow. „Methods to assess potential reduced exposure products“. Nicotine & Tobacco Research 7, Nr. 6 (01.12.2005): 827–44. http://dx.doi.org/10.1080/14622200500266015.

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20

Geranmayeh, Amir. „Laguerre–Galerkin methods with reduced sum-products“. Applied Mathematical Modelling 40, Nr. 13-14 (Juli 2016): 6267–79. http://dx.doi.org/10.1016/j.apm.2016.02.027.

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21

Lopes, Vinicius Cifú. „Reduced products and sheaves of metric structures“. Mathematical Logic Quarterly 59, Nr. 3 (12.04.2013): 219–29. http://dx.doi.org/10.1002/malq.201200084.

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22

Pelivanoska, Daniela. „CHEESE WITH REDUCED SALT CONTENT“. International Journal of Advanced Natural Sciences and Engineering Researches 7, Nr. 5 (21.06.2023): 51–60. http://dx.doi.org/10.59287/ijanser.901.

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Nowadays, there is growing awareness about reduced fat food as well as free fat products. Low fat milk products, particularly low and salt cheese represent a good choice for the development of new products with functional properties. Consumers are always looking forward to desirable and healthy products. Therefore, consumer's demand for low-fat/calorie products has significantly raised in an attempt to limit health problems, to lose or stabilize their weight and to work within the frame of a healthier diet. Removing all or only part of the fat and salt from cheese can negatively affect its taste, texture, and functionality. Many of the low-fat and salt cheeses have an uncharacteristic taste, greater transparency, less melting, rubbery and resinous texture. To overcome these shortcomings, during the production of low-fat and salt cheese, safe and convenient ingredients have been introduced in the dairy industry that improve its texture and taste, increase its shelf life, improve its appearance, while the product is not inferior to the characteristics of the standard type of cheese. However, despite the efforts made to improve the sensory and functional properties of low-fat and salt cheese, it is ageneral finding that users are still skeptical about its selection and consumption. To that purpose, reducing fat and sodium in cheese and maintaining its safety and quality continues to be a challenge for the dairy industry in highly developed countries.

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23

Nokhrina, O. I., I. D. Rozhikhina und I. E. Khodosov. „Manufacture of reduced products from Kuznets Basin coal“. Steel in Translation 46, Nr. 10 (Oktober 2016): 686–91. http://dx.doi.org/10.3103/s0967091216100090.

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24

Kostornoi, S. „IMPLEMENTATION OF REDUCED VAT RATES FOR AGRICULTURAL PRODUCTS“. Scientific papers OF DMYTRO MOTORNYI TAVRIA STATE AGROTECHNOLOGICAL UNIVERSITY (ECONOMIC SCIENCES) 43 (2021): 46–52. http://dx.doi.org/10.31388/2519-884x-2021-43-46-52.

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25

Aldeek, Fadi, und Mohamadi A. Sarkar. „Method Development and Applications for Reduced-Risk Products“. Separations 9, Nr. 3 (18.03.2022): 78. http://dx.doi.org/10.3390/separations9030078.

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26

Bobreneva, I. V., A. A. Bayumi, A. N. Gabaraev, Yu G. Degtyarev und V. S. Denisenko. „Minced meat semi-finished products with reduced caloricity“. Meat Industry Journal, Nr. 3 (27.03.2020): 34–37. http://dx.doi.org/10.37861/2618-8252-2020-3-34-37.

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27

CHODA, MARIE, und TOSHIKAZU NATSUME. „Reduced ${\bi C}^*$-crossed products by free shifts“. Ergodic Theory and Dynamical Systems 18, Nr. 5 (Oktober 1998): 1075–96. http://dx.doi.org/10.1017/s0143385798117510.

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The free shift $\alpha$ of the reduced free product $C^*$-algebra $A$ is studied from both the analytic and non-commutative ergodic theoretic viewpoints. For an automorphism $\beta$ of $B$, we show that the entropy of $\mathop{\rm Ad}\nolimits u(\alpha \otimes \beta)$ is equal to the entropy of $\mathop{\rm Ad}\nolimits u(\beta)$. We also show that if $B$ is unital, nuclear, and simple, and if the crossed product $B \rtimes_\beta {\Bbb Z}$ is simple and purely infinite, then $(O_\infty \otimes B)\rtimes_{\alpha \otimes \beta} {\Bbb Z}$ is isomorphic to $B \rtimes_\beta {\Bbb Z}$.

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28

Laradji, A. „α-compactness of reduced products and filter quotients“. manuscripta mathematica 81, Nr. 1 (Dezember 1993): 283–97. http://dx.doi.org/10.1007/bf02567859.

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29

McClanahan, Kevin. „Simplicity Of Reduced Amalgamated Products of C*-Algebras“. Canadian Journal of Mathematics 46, Nr. 4 (01.08.1994): 793–807. http://dx.doi.org/10.4153/cjm-1994-045-2.

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AbstractWe give sufficient conditions for the simplicity of reduced amalgamated products of C*-algebras. We show that in some situations a minimal projection in a unital C*-algebra A is minimal in a free product A *-cB. We show that in certain situations if a minimal projection in A were minimal in a particular reduced free product of A and B then the reduced free product would be a simple C*-algebra which has finite and infinite projections.

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30

Blanchard, Etienne F., und Kenneth J. Dykema. „Embeddings of reduced free products of operator algebras“. Pacific Journal of Mathematics 199, Nr. 1 (01.05.2001): 1–19. http://dx.doi.org/10.2140/pjm.2001.199.1.

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31

Henesey, F. „Analysis of Indigo Vat and Reduced Indigo Products“. Journal of the Society of Dyers and Colourists 53, Nr. 5 (22.10.2008): 202. http://dx.doi.org/10.1111/j.1478-4408.1937.tb01966.x.

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32

Ivanov, Nikolay A. „Reduced free products of finite dimensional C∗-algebras“. Journal of Functional Analysis 257, Nr. 8 (Oktober 2009): 2351–77. http://dx.doi.org/10.1016/j.jfa.2009.07.012.

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33

Onuche, V. A., T. J. Alabiand und O. F. Ajayi. „Boundary Action On Simple Reduced Group C*-Algebras“. American Journal of Interdisciplinary Innovations and Research 03, Nr. 01 (16.01.2021): 1–15. http://dx.doi.org/10.37547/tajiir/volume03issue01-01.

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A connection between boundary actions, ideal structure of reduced crossed products and C*-simple group is imminent.We investigate the stability properties for discrete group pioneered by powers and show that the non-abelian free group on two generators is C*-simple.Kalantar and Kennedy [32, Theorem 6.2] is now extended. Some examples are given using characterization of C*-simplicity obtained by Kalantar, Kennedy, Breuillard, and Ozawa [10, Theorem 3.1]

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34

Tumashov, A. A., A. S. Gavrilov, O. V. Chugunova und O. Yu Bulygina. „Development of flour confectionery products with reduced sugar content“. Vestnik MGTU 24, Nr. 4 (30.12.2021): 428–40. http://dx.doi.org/10.21443/1560-9278-2021-24-4-428-440.

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The search for equivalent flavoring sugar substitutes of a non-sugar nature is an urgent direction in the development of the technology of flour confectionery products. In the course of research, a gingerbread recipe has been developed with a partial replacement of the prescription sugar with a 15 % solution of sucralose in glycerin, which most closely correspond to the organoleptic characteristics (taste, smell, texture) of traditional flour confectionery products. The results of the organoleptic evaluation of coded prototypes of gingerbread with the involvement of experts have shown that a decrease in sugar concentration by 25 % does not lead to a statistically significant change in organoleptic parameters in comparison with control samples. Substitution of more than 30 % sugar leads to an increase in the plasticity of the dough complicating the operation of the dosing mechanisms; at the same time, the taste of the products changes (these changes are noted during the tasting assessment); their consistency becomes denser. In the process of research, the stability of the quantitative and qualitative properties of gingerbread during storage has been proved. Experimental samples of gingerbread with 25 % reduced sugar content retain all the indicators established by GOST for their storage for 90 days without statistically significant changes. The decomposition of sucralose in the manufacture of the dough is 0.1 %, in the baking process - 2.6 %, during storage for 120 days - 6.7 % (of the loaded product). The developed recipe allows enterprises to expand the range of confectionery products with reduced sugar content.

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35

Wayne, G. F. „Potential reduced exposure products (PREPs) in industry trial testimony“. Tobacco Control 15, suppl_4 (01.12.2006): iv90—iv97. http://dx.doi.org/10.1136/tc.2004.009787.

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36

Aime, D. B., S. D. Arntfield, L. J. Malcolmson und D. Ryland. „Textural analysis of fat reduced vanilla ice cream products“. Food Research International 34, Nr. 2-3 (2001): 237–46. http://dx.doi.org/10.1016/s0963-9969(00)00160-5.

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37

Haagerup, Uffe, und Sören Möller. „Radial multipliers on reduced free products of operator algebras“. Journal of Functional Analysis 263, Nr. 8 (Oktober 2012): 2507–28. http://dx.doi.org/10.1016/j.jfa.2012.08.008.

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38

Abbas, Abdullah A., Abdul A.-K. Mohammed und Abdul Selam K. Al-Mayah. „Analytical characterization of reduced crude oil and hydrotreated products“. Fuel 66, Nr. 6 (Juni 1987): 864–65. http://dx.doi.org/10.1016/0016-2361(87)90138-4.

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39

Golʼdshtein, Vladimir, und Yaroslav Kopylov. „Reduced L_{q,p}-Cohomology of Some Twisted Products“. Annales mathématiques Blaise Pascal 23, Nr. 2 (2016): 151–69. http://dx.doi.org/10.5802/ambp.359.

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40

Rippe, Bengt, und Anders Wieslander. „Biologic Significance of Reduced Levels of Glucose Degradation Products“. Peritoneal Dialysis International: Journal of the International Society for Peritoneal Dialysis 21, Nr. 3_suppl (Dezember 2001): 114–18. http://dx.doi.org/10.1177/089686080102103s20.

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41

Blank, M. D., und T. Eissenberg. „Evaluating oral noncombustible potential-reduced exposure products for smokers“. Nicotine & Tobacco Research 12, Nr. 4 (16.02.2010): 336–43. http://dx.doi.org/10.1093/ntr/ntq003.

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42

Huang, Lizhong, und Fangyan Lu. „Reduced Crossed Products Associated with Banach Algebra Dynamical Systems“. Integral Equations and Operator Theory 84, Nr. 4 (09.03.2016): 451–62. http://dx.doi.org/10.1007/s00020-016-2282-5.

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43

Hajighasemi, Sepide, und Shirin Hejazian. „Surjective maps preserving the reduced minimum modulus of products“. Cubo (Temuco) 25, Nr. 1 (20.04.2023): 139–50. http://dx.doi.org/10.56754/0719-0646.2501.139.

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Suppose $\mathfrak{B}(H)$ is the Banach algebra of all bounded linear operators on a Hilbert space $H$ with $\dim(H)\geq 3$. Let $\gamma(.)$ denote the reduced minimum modulus of an operator. We charaterize surjective maps $\varphi$ on $\mathfrak{B}(H)$ satisfying $$\gamma(\varphi(T)\varphi(S))=\gamma(T S)\;\;\;(T, S\in \mathfrak{B}(H)).$$ Also, we give the general form of surjective maps on $\mathfrak B(H)$ preserving the reduced minimum modulus of Jordan triple products of operators.

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44

Zumbé, Albert, Adam Lee und David Storey. „Polyols in confectionery: the route to sugar-free, reduced sugar and reduced calorie confectionery“. British Journal of Nutrition 85, S1 (März 2001): S31—S45. http://dx.doi.org/10.1079/bjn2000260.

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Polyol-containing confectionery offers considerable advantages over traditional sucrose-based confectionery in terms of reduced energy content and reduced cariogenicity. However, over-consumption of polyol confectionery may lead to gastrointestinal symptoms in some individuals. Rather than consider this as a distinct disadvantage to the consumer, this article discusses how careful consideration of the physico-chemical properties of polyols and advances in product development and formulation can provide suitable polyol-based products for the consumer. Furthermore, food legislation and ingredient pricing issues are just some of the factors that must be taken into account when designing new polyol-containing products if their functional benefits and good product quality are to be delivered to the consumer.

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45

Li, Jian Quan, Ming Zhu Gong und Guo Zhong Li. „Waterproof Performance of Gypsum Products“. Advanced Materials Research 239-242 (Mai 2011): 600–603. http://dx.doi.org/10.4028/www.scientific.net/amr.239-242.600.

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A novel compound gypsum waterproof agent made of emulsified stearic acid, alunite and naphthalene were studied, which could modify the waterproof performance of gypsum materials in microstructures. The experiment results showed that the water-absorption rate of gypsum materials can be reduced to 3.73% and that the compressive strength reserve rate was 84.71% after 24h. The waterproof mechanic of alunite is the hydration materials of alunite can fill the materials’ porosities, which can no longer be filled with water, so it reduces the water absorption and improves the strength; The waterproof mechanic of stearic acid emulsion is that it improves the gypsum material surface performance and makes the surface performance convent from hydrophilic performance to hydrophobic performance.

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46

Temova Rakuša, Žane, Albin Kristl und Robert Roškar. „Stability of Reduced and Oxidized Coenzyme Q10 in Finished Products“. Antioxidants 10, Nr. 3 (27.02.2021): 360. http://dx.doi.org/10.3390/antiox10030360.

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The efficiency of coenzyme Q10 (CoQ10) supplements is closely associated with its content and stability in finished products. This study aimed to provide evidence-based information on the quality and stability of CoQ10 in dietary supplements and medicines. Therefore, ubiquinol, ubiquinone, and total CoQ10 contents were determined by a validated HPLC-UV method in 11 commercial products with defined or undefined CoQ10 form. Both forms were detected in almost all tested products, resulting in a total of CoQ10 content between 82% and 166% of the declared. Ubiquinol, ubiquinone, and total CoQ10 stability in these products were evaluated within three months of accelerated stability testing. Ubiquinol, which is recognized as the less stable form, was properly stabilized. Contrarily, ubiquinone degradation and/or reduction were observed during storage in almost all tested products. These reactions were also detected at ambient temperature within the products’ shelf-lives and confirmed in ubiquinone standard solutions. Ubiquinol, generated by ubiquinone reduction with vitamin C during soft-shell capsules’ storage, may lead to higher bioavailability and health outcomes. However, such conversion and inappropriate content in products, which specify ubiquinone, are unacceptable in terms of regulation. Therefore, proper CoQ10 stabilization through final formulations regardless of the used CoQ10 form is needed.

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Li, Yan, und Cong Jing Zhang. „Vertical Integration of Agricultural products supply chain and quality Safety of Agricultural products“. E3S Web of Conferences 275 (2021): 02048. http://dx.doi.org/10.1051/e3sconf/202127502048.

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Today, food safety is a common concern in the world. As the main source of food, agricultural products’ safety is also worthy of attention. By establishing the vertical integration model of the agricultural product supply chain, the circulation links of agricultural products can be reduced, and the circulation efficiency and quality level of agricultural products can be improved. This paper assumes that under the condition of simple fresh agricultural products, there is only one wholesaler and one retailer in the agricultural product supply chain. Through the analysis of the economic model, it is concluded that the vertical integration of the agricultural product supply chain has a positive impact on the safety of agricultural products. With the improvement of the vertical integration of the supply agricultural products supply chain, the efforts of wholesalers and suppliers to ensure the safety of agricultural products have been improved, the circulation cost of agricultural products has been reduced, and the sales price of agricultural products has been reduced.

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SKWAREK, PATRYCJA, und MAŁGORZATA KARWOWSKA. „Wytłoki pomidorowe jako innowacyjny składnik kiełbas surowo dojrzewających o obniżonej zawartości azotanu(III) sodu“. Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality 134, Nr. 1 (2023): 73–85. http://dx.doi.org/10.15193/zntj/2023/134/438.

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Background. The aim of the study was to evaluate the effect of freeze-dried tomato pomace on the quality of dry fermented meat products with reduced nitrogen compounds. In this study, the effect of the addition of tomato pomace on the physicochemical parameters, antioxidant properties and microbiological safety of dry fermented sausages with reduced nitrate content after three months of storage was evaluated. Four experimental variants of pork sausages differing in the addition of tomato pomace were produced: a control sample and samples with 0.5 %, 1 % and 1.5 % addition of freeze-dried tomato pomace. The sausages produced were analyzed for: pH, water activity, color parameters (CIE L* a* b*), biogenic amine content. The change in antioxidant properties depending on the amount of additive used (in relation to ABTS•+ and DPPH• radicals) was also evaluated. Microbiological analyses were also carried out to determine product safety. Results and conclusion. The products were characterized by similar water activity and pH in the range of 0.83 ÷ 0.86 and 4.74 ÷ 4.93, respectively. The effect of tomato pomace addition was observed to increase antioxidant activity with increasing additive concentration. The product with 1.5% addition of freeze-dried tomato pomace also had the highest redness (a*), which affected the overall appearance of the finished product. Sausage samples with the addition of tomato pomace were also characterized by a lower putrescine content compared to the control sample. Thus, the results obtained indicate that the addition of tomato pomace affects the redness and increased antioxidant capacity of dry fermented meat products. The most promising results were obtained for dry fermented sausage with 1.5 % addition of tomato pomace. Therefore, the results suggest that tomato by-products can be used in the meat industry to reduce nitrates in meat products and improve their antioxidant activity.

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Quigg, John C. „Full and reduced C*-coactions“. Mathematical Proceedings of the Cambridge Philosophical Society 116, Nr. 3 (November 1994): 435–50. http://dx.doi.org/10.1017/s0305004100072728.

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AbstractFull and reduced C*-coactions are shown to be essentially equivalent as far as the representations and cocrossed products are concerned, at least in the presence of non-degeneracy. This is shown to be particularly true for a special class of full coactions which are given the name normal.

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Sharp, Terry. „Technical constraints in the development of reduced-fat bakery products“. Proceedings of the Nutrition Society 60, Nr. 4 (November 2001): 489–96. http://dx.doi.org/10.1079/pns2001108.

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The present study was funded by the Ministry of Agriculture, Fisheries and Food, its aim being to identify the technical barriers to the development of reduced-fat alternatives for bakery products. Using National Food Survey (Ministry of Agriculture, Fisheries and Food, 1998) statistics on dietary consumption within the home, biscuits, cakes and pastries were identified as contributing significant amounts of fat to the population's dietary intake. Face-to-face interviews were conducted with contacts in the technical community of the baking industry, who were usually working in technical and new-product development functions. A discussion guide was developed to cover the main lines of enquiry. The companies selected were ingredient suppliers (eight), manufacturers (twelve) and retailers (four) and so represented each step of the food supply chain. In brief, results showed that current labelling rules were too stringent, and constrained development of reduced-fat bakery products. Products with lower fat levels are harder to make due to altered handling and processing properties. Their quality is usually poorer than standard products, particularly for flavour, texture and mouthfeel. The perception of freshness is reduced and product shelf-life may consequently be shorter. For the product developer, there are relatively few ingredients that can be used in place of fat, and knowledge of how they work is limited, which inhibits product development. There is no identifiable source of technical knowledge in this field. Consumers perceive reduced-fat bakery products to be of lower quality and are generally unwilling to pay higher prices than for standard products.

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