Nanotechnology has a great role in food industry terms of processing, packaging, preservation and storage. provides wide variety possibilities applications. is now leading the main field with development other technologies. Usage nanoencapsulation technique to use bioactive compound for successful delivery. In addition, enables control flavour release during processing storage at desired time p...

The aim of the present study was focused on the level of solid milk fat level in flavoured yogurt on their rheological properties, flavour release and diffusion in relation to their sensory properties. Whereas variation of solid fat level slightly influenced texture perception of yogurts, a large effect of solid fat level on flavour release and olfactory perception was highlighted. At 10°C, the...

Flavour, one of the most important factors affecting consumers’ meat-buying behaviour and preferences, comprises mainly of taste and aroma. The cooked meat flavour, that is important from the producer and consumer point of view, is affected by several preand post-slaughter factors, including breed, diet, postmortem ageing, and method of cooking. Moreover, chicken meat is prone to the developmen...

We study the extension of the Minimal Flavour Violation (MFV) hypothesis to the MSSM without R-parity. The novelty of our approach lies in the observation that supersymmetry enhances the global symmetry of the kinetic term and in the fact that we consider as irreducible sources of the flavour symmetry breaking all the couplings of the superpotential including the R-parity violating ones. If R-p...

We discuss how the the operator product expansion (OPE) can be used to derive asymptotic expressions for certain integrals. This yields operator matrix elements (OME’s) which determine the matching conditions for MS parton densities across heavy flavour thresholds. Then we construct four and five-flavour densities from a three-flavour set via the evolution of the AP equation using LO and NLO sp...

In multi-Higgs-doublet models, the alignment in flavour space of all Yukawa matrices coupling to a given right-handed fermion guarantees the absence of tree-level flavour-changing neutral couplings, while introducing new sources of CP violation. With N Higgs doublets (and no right-handed neutrinos) the Yukawa Lagrangian is characterized by the fermion masses, the CKM quark mixing matrix and 3(N...

At NNLO it is particularly important to have a Variable-Flavour Number Scheme (VFNS) to deal with heavy quarks because there are major problems with both the zero mass variable-flavour number scheme and the fixed-flavour number scheme. I illustrate these problems and present a general formulation of a Variable-Flavour Number Scheme (VFNS) for heavy quarks that is explicitly implemented up to NN...

It is crucial that emergent technologies create foods that help prevent the causal mechanisms of the diet induced disease epidemic. Food nanotechnology could create modem convenience foods that mimic and improve on the nutritional value of the most nutritious cooked wild foods for humans. Structuring a solid processed food similar to a celery stalk using self-assembled, water-filled, edible nan...

We compute the finite renormalisation of the Cabibbo-Kobayashi-Maskawa (CKM) matrix induced by gluino–squark diagrams in the MSSM with non-minimal sources of flavour violation. Subsequently we derive bounds on the flavour–off–diagonal elements of the squark mass matrices by requiring that the radiative corrections to the CKM elements do not exceed the experimental values. Our constraints on the...