This ebook is the first authorized digital version of Kernighan and Ritchie's 1988 classic, The C Programming Language (2nd Ed.). One of the best-selling programming books published in the last fifty years, "K&R" has been called everything from the "bible" to "a landmark in computer science" and it has influenced generations of programmers. Available now for all leading ebook platforms, this concise and beautifully written text is a "must-have" reference for every serious programmers digital library.

As modestly described by the authors in the Preface to the First Edition, this "is not an introductory programming manual; it assumes some familiarity with basic programming concepts like variables, assignment statements, loops, and functions. Nonetheless, a novice programmer should be able to read along and pick up the language, although access to a more knowledgeable colleague will help."

The C programming language

A new thermostable α-amylase from Rhizopus oryzae FSIS4 was purified for first time and recovered in a single step using a three-phase partitioning (TPP) system. The fungal α-amylase, at a concentration of 1.936 U per kg of flour, was used in bread-making and compared to the commercial enzyme. The results showed a significant effect of the recovered α-amylase in the prepared bread and allowed us to improve the quality of the bread. The study indicated clearly that the recovered α-amylase is a potential candidate for future applications in the bread-making industry and in other food biotechnology applications.

Improving Bread Quality with the Application of a Newly Purified Thermostable α-Amylase from Rhizopus oryzae FSIS4

In recent years, there has been a growing interest in the design of novel nonthermal processing systems that minimally modify sensory, nutritional, and functional properties of fruit and vegetable juices and beverages. The benefits of nonthermal treatments are strongly dependent on the food matrix. Thus, an understanding of the effects that these technologies exert on the properties of juices and beverages is important to design and optimize technological parameters to produce value-added products. This review covers research on nonthermal electrical treatments, high pressure processing, ultrasound, radiation processing, inert gas treatments, cold plasma, and membrane processing. Advances towards optimization of processing conditions, and combined technologies approaches have been also extensively reviewed. This information could be useful to: (1) manage processing systems and optimize resources; (2) preserve nutritional value and organoleptic properties, and (3) provide processing conditions for validation of these technologies at the industrial scale.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12299

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances.

https://ro.uow.edu.au/cgi/viewcontent.cgi?article=7455&context=eispapers

Direct immobilization of laccase on titania nanoparticles from crude enzyme extracts of P. ostreatus culture for micro-pollutant degradation

A plethora of solid substrates, cultivation conditions and enzyme assay methods have been used for efficient production and estimation of polygalacturonase and pectin methylesterase enzymes. Recent developments in industrial biotechnology offer several opportunities for the utilization of low cost agro-industrial waste in Solid State Fermentation (SSF) for the pectinolytic enzyme production using fungi. Fruit waste mainly citrus fruit waste alone and along with other agro-industrial waste has been explored in SSF for enzyme production. Agro-industrial waste, due to the economic advantage of low procuring cost has been employed in SSF bioreactors for pectinolytic enzyme production. Acidic pectinases produced by fungi are utilized especially in food industries for clarification of fruit juices. This review focuses on the recent developments in SSF processes utilizing agro-industrial residues for polygalacturonase and pectin methylesterase production, their various assay methods and applications in fruit juice industries.

/pdf/pectinolytic-enzymes-solid-state-fermentation-assay-methods-58lgo6wue6.pdf

Pectinolytic enzymes-solid state fermentation, assay methods and applications in fruit juice industries: a review

Limit dextrinase extracted from three sorghum cultivar malts (Safrari, S.35, and Madjeru) used for the production of bili-bili, a traditional beer in the northern part of Cameroon, was subjected to comparison using dextrin as a substrate. A four-factor Doehlert experimental design was used to build a model in order to optimize the impact of factors (temperature, pH, buffer concentration, and incubation time) involved in the extraction of free limit dextrinase from sorghum. The response surface methodology revealed that the action of those factors was different for each sorghum cultivar, with closer behavior between Safrari and S.35. Madjeru was revealed to be completely different. Optimizing the concerted actions of the factors for limit dextrinase specific activity gave the following combinations: for Safrari, 43°C, pH 4, 135 mM, and 300 min, with maximal specific activity of 3.10 U/μg; for Madjeru, 35°C, pH 5.77, 50 mM, and 60 min, with maximal specific activity of 1.51 U/μg; and for S.35, 50°C, pH 4, 191 mM, and 205 min, with maximal specific activity of 3.05 U/μg.

Comparative Study of Limit Dextrinase Potential of Three Sorghum Cultivars (Safrari, Madjeru, and S.35)

The mashing and brewing potentials of crude extracts of three plants commonly used in Northern Cameroon to make starch gruels sweet were assessed using sorghum cultivarSafrari as an adjunct. Alpha-amylase activities of the extracts fluctuated between 18 and 122 U/g, while the diastatic power and the β-carboxypeptidase activities ranged between 83 and 123 WK, and 16 and 63 mg FAN/min/µL, respectively. A longer mashing time (180 min) was necessary to obtain higher yields of extracts. Extract obtained was 18.7 °P for malted Safrari, 14.6 °P for malted barley, and 9.5, 13.5 and 11.4 °P after mashing Safrariadjuncts with extracts from Abrus precatorius, Burnatia enneandra and Cadaba farinose,respectively. Similar levels of reducing sugars ranging between 60 and 65 g/L were obtained when mashing was carried out using A. precatorius, B. enneandra and crude extracts, but about 50 g/L were obtained for C. farinosa. Free amino nitrogen fluctuated between 56 and 72 mg/L for C. farinose and B. enneandra, respectively, but was as low as 17 mg/L for A. precatorius. Fermentability was low for the worts obtained after mashingSafrari adjuncts using the extracts of the three plants, as compared to the worts of malted sorghum cultivar Safrari and barley.

	 

	Key words: Abrus precatorius, Burnatia enneandra, Cadaba farinosa, α-amylase, extract,free amino nitrogen (FAN).

Emmanuel Jong Nso

Papers

Comparative Study of Limit Dextrinase Potential of Three Sorghum Cultivars (Safrari, Madjeru, and S.35)

Comparison of the mashing and brewing potentials of crude extracts of Abrus precatorius, Burnatia enneandra and Cadaba farinosa