pinecone/core-2020-05-10-deduplication huggingface dataset:
The informational content of the term spread in forecasting the US inflation rate : a nonlinear approach

The difﬁculty in modelling inﬂation and the signiﬁcance in discovering the underlying data-generating process of in-ﬂation is expressed in an extensive literature regarding inﬂation forecasting. In this paper we evaluate nonlinearmachine learning and econometric methodologies in forecasting US inﬂation based on autoregressive and structuralmodels of the term structure. We employ two nonlinear methodologies: the econometric least absolute shrinkageand selection operator (LASSO) and the machine-learning support vector regression (SVR) method. The SVR hasnever been used before in inﬂation forecasting considering the term spread as a regressor. In doing so, we use a longmonthly dataset spanning the period 1871:1–2015:3 that covers the entire history of inﬂation in the US economy. Forcomparison purposes we also use ordinary least squares regression models as a benchmark. In order to evaluate thecontribution of the term spread in inﬂation forecasting in different time periods, we measure the out-of-sample fore-casting performance of all models using rolling window regressions. Considering various forecasting horizons, theempirical evidence suggests that the structural models do not outperform the autoregressive ones, regardless of themodel’s method. Thus we conclude that the term spread models are not more accurate than autoregressive modelsin inﬂation forecasting.Dr Theophilos Papadimitriou, Dr Periklis Gogas and Dr Vasilios Plakandaras have been co-ﬁnanced by the European Union (European Social Fund—ESF) and Greek national funds through the Operational Program ‘Education and Lifelong Learning’ of the National Strategic Reference Framework (NSRF)— Research Funding Program : THALES, under grant number MIS 380292. Investing in knowledge society through the European Social Fund.http://onlinelibrary.wiley.com/journal/10.1002/(ISSN)1099-131X2018-03-31hb2017Economic
Predicting crypto-currencies using sparse non-Gaussian state space models

In this paper we forecast daily returns of crypto-currencies using a wide variety of different econometric models. To capture salient features commonly observed in financial time series like rapid changes in the conditional variance, non-normality of the measurement errors and sharply increasing trends, we develop a time-varying parameter VAR with t-distributed measurement errors and stochastic volatility. To control for overparameterization, we rely on the Bayesian literature on shrinkage priors that enables us to shrink coefficients associated with irrelevant predictors and/or perform model specification in a flexible manner. Using around one year of daily data we perform a real-time forecasting exercise and investigate whether any of the proposed models is able to outperform the naive random walk benchmark. To assess the economic relevance of the forecasting gains produced by the proposed models we moreover run a simple trading exercise
Benchmark Dataset for Mid-Price Forecasting of Limit Order Book Data
  with Machine Learning Methods

Managing the prediction of metrics in high-frequency financial markets is a
challenging task. An efficient way is by monitoring the dynamics of a limit
order book to identify the information edge. This paper describes the first
publicly available benchmark dataset of high-frequency limit order markets for
mid-price prediction. We extracted normalized data representations of time
series data for five stocks from the NASDAQ Nordic stock market for a time
period of ten consecutive days, leading to a dataset of ~4,000,000 time series
samples in total. A day-based anchored cross-validation experimental protocol
is also provided that can be used as a benchmark for comparing the performance
of state-of-the-art methodologies. Performance of baseline approaches are also
provided to facilitate experimental comparisons. We expect that such a
large-scale dataset can serve as a testbed for devising novel solutions of
expert systems for high-frequency limit order book data analysis.Comment: Published: Journal of Forecastin
The decomposition of forecast in seasonal arima models

This paper presents a procedure to break down the forecast function of a seasonal ARIMA model in terms of its permanent and transitory components. Both depend on the initial values at the forecast origin, but their structures are fixed and independent of this origin. The permanent component is an estimate of the long-run projection of the corresponding economic variable and the transitory element describes the approach towards the permanent one. Within the permanent component a distinction is made between the factors that depend on the initial conditions of the system and those that are deterministic. The procedure is compared to other methods presented in the literature and illustrated in an example.Publicad
Forecasting international bandwidth capability

M-competition studies provide a set of stylized recommendations to enhance forecast reliability. However, no single method dominates across series, leading
to consideration of the relationship between selected data characteristics and the reliability of alternative forecast methods. This study conducts an analysis of predictive accuracy in relation to Internet bandwidth loads. Extrapolation techniques that perform best in M-competitions perform relatively poorly in
predicting Internet bandwidth loads. Such performance is attributed to Internet bandwidth data exhibiting considerably less structure than M-competition data.
Physicochemical and sensory characteristics of fermented sheepmeat sausage

The aim of the study was to compare the physicochemical and sensory characteristics of fermented, cured sausages made from equivalent muscle groups of beef, pork, and sheepmeat. The last has no commercial examples and represents an unexploited opportunity. Using seven replicates of shoulder meat and subcutaneous fat, sausages were made with 64%, 29%, 4%, 2%, 0.2%, and 0.01% of lean meat, fat, NaCl, glucose, sodium pyrophosphate, and lactic culture, respectively. Following anaerobic fermentation (96 h, 30°C), there were no significant differences between the species in mean texture (hardness, springiness, adhesiveness, cohesiveness) and pH, and only minor differences were seen in color. However, although not consumer tested, it is argued that consumers would be able to pick a texture difference due to different fat melting point ranges, highest for sheepmeat. This work was followed by a sensory experiment to find out if characteristic sheepmeat flavors could be suppressed to appeal to unhabituated consumers. To simulate a very strongly characteristic sheepmeat, beef sausage mixtures (above) were spiked, or not, with 4-methyloctanoic, 4-methylnonanoic acid, and skatole (5.0, 0.35, and 0.08 mg kg(-1), respectively). Sodium nitrite (at 0.1 g kg(-1)) and a garlic/rosemary flavor were variably added to create a 2(3) factorial design. In a randomized design, 60 consumers found that spiked sheepmeat flavors caused an overall significant decrease in mean liking on a 1-9 scale (5.83 vs. 5.35,P = 0.003), but this was completely negated by the garlic/rosemary addition (5.18 vs. 6.00,P < 0.001). Nitrite had no effect on liking (5.61 vs. 5.58,P = 0.82), although nitrite might be included in commercial examples to minimize fat oxidation and suppress growth of clostridia. Thus, sheepmeat flavors could be suppressed to appeal to unhabituated consumers. Commercial examples could thus be made for these consumers, but the mandatory use of the name "mutton" in some markets would adversely affect prospects
Sensory evaluation and consumer acceptability of a beverage made from malted and fermented cereal: Case of gowe from Benin

Sensory profile of gowe beverage was established with 10 gowe samples by 22 semitrained panelists. Besides, consumer study was performed on four representative gowe samples with 141 African ordinary consumers using a modified quantitative descriptive analysis. Gowe samples significantly differed (P < 0.05) with respect to all the sensory attributes, except for cereal odor and cereal taste (P > 0.05). The principal component analysis plot revealed the effects of raw material and process: Sorghum gowe was differently scored from maize gowe samples (P < 0.05). Gowe types from saccharification step (SSaF, SSaSF) evidenced higher scores with respect to fermented odor (41.7) and acidic taste (47.9), while those without saccharification had lower scores of fermented odor and acidic taste, with values of 18.4 and 16.9, respectively. No significant difference was evidenced with respect to the addition of "non malted flour" before or after saccharification. Regarding consumer testing, three distinct patterns of consumer acceptability were observed, which were grouped as "Sugary gowe likers" (63.1% of consumers) followed by "Sugary and saccharified sorghum gowe likers" (20.6%) and "Pure maize gowe dislikers" (16.3%). Irrespective of the consumers cluster, saccharified malted sorghum gowe without sugar was the unique sample scored more than 6 over 9. (Résumé d'auteur
Metabolite changes during natural and lactic acid bacteria fermentations in pastes of soybeans and soybean–maize blends

-The effect of natural and lactic acid bacteria (LAB) fermentation processes on
metabolite changes in pastes of soybeans and soybean–maize blends was studied.
Pastes composed of 100% soybeans, 90% soybeans and 10% maize, and
75% soybeans and 25% maize were naturally fermented (NFP), and were fermented
by lactic acid bacteria (LFP). LAB fermentation processes were facilitated
through back-slopping using a traditional fermented gruel, thobwa as an
inoculum. Naturally fermented pastes were designated 100S, 90S, and 75S, while
LFP were designated 100SBS, 90SBS, and 75SBS. All samples, except 75SBS,
showed highest increase in soluble protein content at 48 h and this was highest
in 100S (49%) followed by 90SBS (15%), while increases in 100SBS, 90S, and
75S were about 12%. Significant (P < 0.05) increases in total amino acids
throughout fermentation were attributed to cysteine in 100S and 90S; and
methionine in 100S and 90SBS. A 3.2% increase in sum of total amino acids
was observed in 75SBS at 72 h, while decreases up to 7.4% in 100SBS at 48 and
72 h, 6.8% in 100S at 48 h and 4.7% in 75S at 72 h were observed. Increases in
free amino acids throughout fermentation were observed in glutamate (NFP
and 75SBS), GABA and alanine (LFP). Lactic acid was 2.5- to 3.5-fold higher in
LFP than in NFP, and other organic acids detected were acetate and succinate.
Maltose levels were the highest among the reducing sugars and were two to
four times higher in LFP than in NFP at the beginning of the fermentation, but
at 72 h, only fructose levels were significantly (P < 0.05) higher in LFP than in
NFP. Enzyme activities were higher in LFP at 0 h, but at 72 h, the enzyme
activities were higher in NFP. Both fermentation processes improved nutritional
quality through increased protein and amino acid solubility and degradation of
phytic acid (85% in NFP and 49% in LFP by 72 h)
Pig feeds rich in rapeseed products and organic selenium increased omega-3 fatty acids and selenium in pork meat and backfat

-The concentration of omega-3 fatty acids and selenium (Se) is generally too low in the Western diet. But as the nutrient composition of pork meat and adipose tissue is influenced by the feed given to the animals, the product can be changed to support nutrient demands. Half (297/594) the pigs were given a feed concentrate based on low-glucosinolate rapeseed products (RS), while the other half was fed a traditional concentrate (Contr): The RS feed had an omega-6/omega-3 ratio of 3.6:1, and the Contr feed had a ratio of 8.9:1, and both feeds were supplemented with 0.4 mg Se/kg (organic Se: inorganic Se, 1:1). There was a small difference in growth rate, but no differences in feed conversion ratio, lean meat percentage, carcass value, and margin per pig for the two groups. There were no differences in meat quality between the two groups, but there were differences in technological fat quality. The RS pigs contained about 2 times more alpha-linolenic acid in the backfat and 41% more in the meat (M. longissimus dorsi) compared to the controls. The concentration of EPA, DPA, and DHA were 42% and 20% higher in backfat and meat of the RS pigs compared to the control pigs respectively. The ratio between omega-6/omega-3 fatty acids were 4.7 in the meat and 4.0 in the backfat in the RS pigs, and the corresponding values were 6.6 and 8.0 in the control pigs. The selenium content was 0.3 mg/kg meat in both groups. The study showed that a portion of the present pig meat (175 g) provided the daily recommended intake of Se for men and women and about 1/6 of proposed reference intake of omega-3 LCPUFA (250 mg/day) to reduce the risk of CVD thereby providing a meat that is somewhat healthier for the consumer
Development and nutritional and sensory evaluation of cachapinta (Pseudoplatystoma sp) pâté.

This study developed a technique for the preparation of pate from cachapinta (Pseudoplatystoma sp) waste. For this, frozen minced cachapinta fish was crushed in a mini cutter and homogenized with all other ingredients. The prepared pate was stored in seamed and thermally treated cans (volume 170 g). Weight proportions of mean moisture, ash, protein, and lipid contents of the minced fish were 75.49, 1.00, 15.00, and 7.92 (g/100 g), respectively. The formulation of the developed pate is in accordance with legislation for fish products. Cachapinta pate is a product with high content of polyunsaturated fatty acids, low level of trans fat, and good indices of nutritional quality. Tests of sensory acceptance, purchase intent, and sensory attributes (except spreadability) averaged a score above 6.0, indicating acceptability of the product. Our study suggests that the potential of minced cachapinta for pate production is high, and that it can contribute a value-added product to seafood consumption.201
Plant extract enhances the viability of Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus acidophilus in probiotic nonfat yogurt

Citation: Michael, M., Phebus, R. K., & Schmidt, K. A. (2015). Plant extract enhances the viability of Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus acidophilus in probiotic nonfat yogurt. Food Science & Nutrition, 3(1), 48-55. doi:10.1002/fsn3.189A commercial plant extract (prepared from olive, garlic, onion and citrus extracts with sodium acetate (SA) as a carrier) was evaluated to extend the viability of yogurt starter and probiotic bacteria as a means to enhance the shelf life of live and active culture, probiotic nonfat yogurt. Yogurts prepared from three different formulas (0.5% plant extract, 0.25% SA, or no supplement) and cultures (yogurt starter plus Bifidobacterium animalis, Lactobacillus acidophilus, or both probiotics) were assessed weekly during 29 days of storage at 5 degrees C. Supplemented yogurt mixes had greater buffering capacities than non-supplemented yogurt mixes. At the end of storage, Lactobacillus bulgaricus and L. acidophilus counts in supplemented yogurts were greater compared with non-supplemented yogurts. Supplementation did not affect Streptococcus thermophilus and B. animalis counts. Hence the greater buffering capacity of yogurt containing plant extract could enhance the longevity of the probiotics, L. bulgaricus and L. acidophilus, during storage
Clustering analyses in peptidomics revealed that peptide profiles of infant formulae are descriptive

Contains fulltext :
                  154788.pdf (publisher's version ) (Open Access)Prompted by the accumulating evidence on bioactive moieties of milk-derived peptides, novel methods were applied to compare the peptide composition among commercially available hydrolysate formulations and to determine batch-to-batch variations of protein hydrolysate products. Despite the availability of general methods to measure, for example, the degree of hydrolysis and peptide mass distribution at a high level, the objective of this study was to more qualitatively compare peptide sequences and composition. By a comprehensive approach combining peptidomics technologies and multivariate clustering analyses, the peptide profiles of different hydrolyzed milk protein formulations were compared. Moreover, peptide profiles of various hydrolysate batches that had been produced over a period of 5 years were included. Coupling of identified peptide sequences to the position in their corresponding milk proteins produced numerical datasets that subsequently were utilized for multivariate data analyses. These analyses revealed that batch-to-batch variation in the peptide profiles of a specific extensively hydrolyzed casein preparation was low. Moreover, extensive multivariate evaluations revealed that the peptide profiles of different commercially available hydrolyzed milk protein formulations provided a descriptive and distinct signature. Overall, the described methodology may contribute to the field of peptide research as observed dissimilarities in peptide profiles of similar products may be related to differences in their overall functionality
Effect of green Spanish-style Manzanilla packaging conditions on the prevalence of the putative probiotic bacteria Lactobacillus pentosus TOMC-LAB2

This work focuses on the persistence of the putative probiotic bacteria Lactobacillus pentosus TOMC-LAB2 on green Spanish-style Manzanilla olives according to different packaging conditions and storage temperatures. The lactic acid bacteria population decreased with time but the highest survival counts (and lowest yeasts) at the end of storage (8 months) were observed in plastic pouches under nitrogen atmosphere and glass jars with brine stored at 20°C. Molecular techniques showed a 100% presence of the putative probiotic bacteria in biofilms adhered to olive epidermis, while it was absent in PPB (plastic pouches with brine) and in olives stored at 7°C. No changes in NaCl, pH or combined acidity were observed during the storage except for a slight increase in titratable acidity at 20°C. The color of the fruits was stable but degraded at 20°C for olives in plastic pouches with brine
Toward better understanding of postharvest deterioration: Biochemical changes in stored cassava (#Manihot esculenta# Crantz) roots

Food losses can occur during production, postharvest, and processing stages in the supply chain. With the onset of worldwide food shortages, interest in reducing postharvest losses in cassava has been increasing. In this research, the main goal was to evaluate biochemical changes and identify the metabolites involved in the deterioration of cassava roots. We found that high levels of ascorbic acid (AsA), polyphenol oxidase (PPO), dry matter, and proteins are correlated with overall lower rates of deterioration. On the other hand, soluble sugars such as glucose and fructose, as well as organic acids, mainly, succinic acid, seem to be upregulated during storage and may play a role in the deterioration of cassava roots. Cultivar Branco (BRA) was most resilient to postharvest physiological deterioration (PPD), while Oriental (ORI) was the most susceptible. Our findings suggest that PPO, AsA, and proteins may play a distinct role in PPD delay. (Résumé d'auteur
Protein hydrolysates produced from rock lobster (Jasus edwardsii) Head: emulsifying capacity and food safety

his is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.Lobster protein hydrolysates (LPH) were produced by an enzymatic process using a proteinase Alcalase, and a chemical process at strong alkaline condition (pH of 14), from rock lobster head (RLH), respectively. The chemical process recovered about 30% more protein than the enzymatic process (84.9% recovery of total protein in RLH by the chemical process and 54.5% recovery of total protein in RLH by the enzymatic process). The emulsifying capacity of LPH produced by the chemical process (69.7 m2/g) was significantly higher than the emulsifying capacity of the LPH produced by the enzymatic process (20.7 m2/g), and also exceeds the emulsifying capacity of cow gelatine (50.3 m2/g), a commercial emulsifier in the food industry. LPH produced by the chemical process possess 30.3% essential amino acids. This content is comparable with the essential amino acid content of fish protein, a commonly recognized food resource for essential amino acid supplement for human. The content of heavy metals, including inorganic arsenic, of LPH is lower than the standard levels regulated by Food Standard Australia and New Zealand (FSANZ). These results demonstrated the potential value of LPH used as a safe emulsifier with significant nutritional value for the food industry
Decarboxylase-positive Enterococcus faecium strains isolated from rabbit meat and their sensitivity to enterocins

Background: The objective of the study was to determine sensitivity of Enterococcus faecium strains from rabbit meat to enterocins. Results: Twenty-five decarboxylase-positive strains (from rabbit meat) allotted to the species E. faecium by genotypization and by MALDI TOF MS spectrometry identification (evaluation score value range 2.104–2.359; in the range for highly probable species identification-score value 2.300–3.000 and secure probable species identification/probable species identification-2.000–2.299) were studied. Seventeen strains were gelatinase positive. Although they did not produce histamine (HIS), spermidine, and spermine, they produce at least one among seven tested biogenic amines (BAs) in small amounts (2–10 mg/L) or up to very high amounts (>1000 mg/L). Putrescine was produced by two strains. These decarboxylase-positive strains were sensitive to enterocins (Ents). All strains were sensitive to Ent 2019 and Ent 55 (inhibitory activity from 200 to 819 200 AU/mL). Twenty-two strains were inhibited by Ent A(P) and Ent 4231; 20 strains were sensitive to Ent M. Conclusion: Our results have spread the basic knowledge related to inhibitory spectrum of enterocins showing sensitivity of decarboxylase-positive strains to enterocins. Protective possibilities of enterocins in meat processing were also indicated. © 2016 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.Slovak Scientific Agency VEGA [2/0004/14]; Slovak Research and Development Agency [SK-HU-0006-08