Traditional African foods are often rich in nutrients and play an important role in increasing variety in diets of people in rural areas. Tshidzimba is popular amongst the Vhavenda of South Africa. It is made from maize samp, milled peanuts and salt. However, it has a very short shelf life when stored at ambient temperature. Canning, drying and fermentation of Tshidzimba were investigated to increase shelf-life. Factors investigated were microbiological quality, nutrient content (in terms of fat and protein content), levels of essential amino acids, water activity and sensory acceptability. Unpreserved Tshidzimba had very high total plate counts, yeasts and moulds after 3 days of storage at 25°C. Fermentation reduced the yeasts and moulds by 102 and total plate counts by 103 after 21 days of storage at 25°C from those of unpreserved Tshidzimba. Drying reduced the yeasts and moulds by 104 and total plate counts by 105 after 21 days of storage at 25°C. Anaerobic spore formers were not detected in canned Tshidzimba after 21 days of storage at 25°C. Drying reduced the fat content probably due to fat oxidation at the elevated drying temperature (50°C). However, in general the preservation methods had little effect on the general nutrient content of Tshidzimba. Tshidzimba protein showed low lysine value compared to the estimates of amino acid requirements for infants. For Tshidzimba to be a good source of nutrients for infants, fortification with a higher proportion of legume grains is recommended. Drying seemed to increase lysine (2.61 g/100 g protein) compared to that of unpreserved Tshidzimba (2.28 g/100 g protein), while canning reduced lysine (1.97 g/l00 g protein), probably due to its participation in Maillard reaction at the high canning temperature (116°C/70 min). Fermentation increased methionine content probably due to fermentative microorganisms, which are known to produce some amino acids while fermenting food products. Canning seemed to have reduced the methionine content possibly due to Maillard reaction. Consumer panellists indicated that of the preserved Tshidzimba, dried Tshidzimba had high acceptance compared to canned and fermented Tshidzimba. Some panellists disliked the sour taste of fermented Tshidzimba. Dried Tshidzimba was perceived to have a firmer texture compared to unpreserved Tshidzimba. Further research could help to determine the appropriate temperature/time combination that can least affect the texture of dried Tshidzimba. / Dissertation (M Inst Agrar ( Food Processing))--University of Pretoria, 2006. / Food Science / unrestricted

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This dissertation presents the first study of data preservation and research reproducibility in data science at the Large Hadron Collider at CERN. In particular, provenance capture of the experimental data and the reproducibility of physics analyses at the LHCb experiment were studied. First, the preservation of the software and hardware dependencies of the LHCb experimental data and simulations was investigated. It was found that the links between the data processing information and the datasets themselves were obscure. In order to document these dependencies, a graph database was designed and implemented. The nodes in the graph represent the data with their processing information, software and computational environment, whilst the edges represent their dependence on the other nodes. The database provides a central place to preserve information that was previously scattered across the LHCb computing infrastructure. Using the developed database, a methodology to recreate the LHCb computational environment and to execute the data processing on the cloud was implemented with the use of virtual containers. It was found that the produced physics events were identical to the official LHCb data, meaning that the system can aid in data preservation. Furthermore, the developed method can be used for outreach purposes, providing a streamlined way for a person external to CERN to process and analyse the LHCb data. Following this, the reproducibility of data analyses was studied. A data provenance tracking service was implemented within the LHCb software framework \textsc{Gaudi}. The service allows analysts to capture their data processing configurations that can be used to reproduce a dataset within the dataset itself. Furthermore, to assess the current status of the reproducibility of LHCb physics analyses, the major parts of an analysis were reproduced by following methods described in publicly and internally available documentation. This study allowed the identification of barriers to reproducibility and specific points where documentation is lacking. With this knowledge, one can specifically target areas that need improvement and encourage practices that would improve reproducibility in the future. Finally, contributions were made to the CERN Analysis Preservation portal, which is a general knowledge preservation framework developed at CERN to be used across all the LHC experiments. In particular, the functionality to preserve source code from git repositories and Docker images in one central location was implemented.

Thesis (M. Arch.)--University of Hong Kong, 2000. / Includes special report study entitled: Meaning of traditional Chinese village in the New Territories. Includes bibliographical references.

This item was digitized as part of the Million Books Project led by Carnegie Mellon University and supported by grants from the National Science Foundation (NSF). Cornell University coordinated the participation of land-grant and agricultural libraries in providing historical agricultural information for the digitization project; the University of Arizona Libraries, the College of Agriculture and Life Sciences, and the Office of Arid Lands Studies collaborated in the selection and provision of material for the digitization project.

The current research was designed to determine the effects of different compositions of a pectin-based emulsion coating on the quality indices and shelf life extension of mango and cucumber. The fruits were treated with pectin-based coating (coated) or kept as such (control), and stored under different temperatures and relative humidities. Samples of fruits were then tested periodically to note the changes in quality as determined by visual observation, weight loss, respiration rate, color, firmness, pH, titrable acidity (TA), total soluble solids (TSS), chlorophyll content, and decay. Coated fruits displayed retarded color development, higher TA, higher chlorophyll content, greater firmness, lower pH, and lower TSS. Loss in weight and CO 2 evolution were also reduced significantly. The results of this research suggested that pectin-based coating increased the shelf life of mango and cucumber more than 100% without perceptible losses in quality.

Formulation studies of value-added seafood nuggets were done using appropriate mixtures of surimi, kamaboko, broken shrimp, and shrimp broth made from shrimp processing waste. A total of 19 formulations were prepared and, on the basis of sensory analysis, two formulations (comprising of 75% surimi: 25% shrimp, and 100% surimi containing shrimp broth) were used throughout this study. / Initial storage trials of both raw and cooked battered and breaded value-added nuggets in air and under various modified atmospheres (MAP) showed that a microbiological shelf-life of 28 d was possible for cooked nuggets at 4 and 12$ sp circ$C packaged under various gas atmospheres, compared to $ sim$14 d for raw nuggets stored/packaged under similar conditions. / Growth of Listeria monocytogenes occurred in both raw and cooked nuggets at 4 and 12$ sp circ$C, irrespective of packaging conditions. However, growth of Clostridium botulinum type E was inhibited in both raw and cooked nuggets stored at 4, 12, and 25$ sp circ$C. While inhibition was suspected to be due to the decrease in pH of raw nuggets to $ sim$4.1-4.5, due to the growth of lactic acid bacteria (LAB), subsequent studies on cooked and sterilized nuggets showed that the anti-botulinum effect was due to heat resistant Bacillus species. Further challenge studies with C. botulinum type E in sterile nuggets (i.e., in the absence of LAB and Bacillus spp.) showed that toxin was produced after 14 and 28 d in nuggets stored in air, and in air with an Ageless SS oxygen absorbent at 25 and 12$ sp circ$C, respectively. Further studies have now confirmed that Bacillus isolates, specifically B. subtilis, inhibited the growth of C. botulinum type E.

Thesis (M. Arch.)--University of Hong Kong, 2000. / Includes special report study entitled: Meaning of traditional Chinese village in the New Territories. Includes bibliographical references. Also available in print.

This paper explores the preservation and presentation of small town historic identity. The current discussions and dialogue of scholars, theorists and critics of preservation efforts uncover preservation's presence and effect on today and tomorrow's world. Contemporary development patterns have led to an increasing amount of cities and towns across the United States to adopt preservation policies to maintain their historical identity and character. The preservation movement's acceptance and its increase in scope have also facilitated the integration of its values in planning policies. The successful history of the preservation movement in America is reviewed, along with its present-day use as a cultural and economic revitalization tool. Government and non-profit agencies at the national and state level have facilitated the widespread use of preservation policies with small towns in Virginia. Preservation policy objectives may include: heritage tourism, community revitalization, preservation and heritage education, economic development, and affordable housing. A diverse set of motivations is found in the psychological benefits of maintaining history. Preserving historic structures may contribute to one's sense of place, nostalgia, collective memory and historical identity. The preservation of old buildings and environments is used to serve a variety of town agendas. These motives, other than historical, are the focus of the critical literature on preservation efforts. Power, representation, consumerism, and authenticy are common criticisms of historic preservation practice that threaten the historic integrity of the town. These issues form a framework to analyze local preservation practice of small Virginia towns and provide towns with a means to evaluate their preservation policies or programs. This paper provides small towns with information to maintain their historic identity without threatening future vitality and authenticity of the built environment. / Master of Urban and Regional Planning

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