Abstract: In this paper we present a method for gene ranking
from DNA microarray data. More precisely, we calculate the correlation
networks, which are unweighted and undirected graphs, from
microarray data of cervical cancer whereas each network represents
a tissue of a certain tumor stage and each node in the network
represents a gene. From these networks we extract one tree for
each gene by a local decomposition of the correlation network. The
interpretation of a tree is that it represents the n-nearest neighbor
genes on the n-th level of a tree, measured by the Dijkstra distance,
and, hence, gives the local embedding of a gene within the correlation
network. For the obtained trees we measure the pairwise similarity
between trees rooted by the same gene from normal to cancerous
tissues. This evaluates the modification of the tree topology due to
progression of the tumor. Finally, we rank the obtained similarity
values from all tissue comparisons and select the top ranked genes.
For these genes the local neighborhood in the correlation networks
changes most between normal and cancerous tissues. As a result
we find that the top ranked genes are candidates suspected to be
involved in tumor growth and, hence, indicates that our method
captures essential information from the underlying DNA microarray
data of cervical cancer.
Abstract: Flour from Mucuna beans (Mucuna pruriens) were
used in producing texturized meat analogue using a single screw
extruder to monitor modifications on the proximate composition and
the functional properties at high moisture level. Response surface
methodology based on Box Behnken design at three levels of barrel
temperature (110, 120, 130°C), screw speed (100,120,140rpm) and
feed moisture (44, 47, 50%) were used in 17 runs. Regression models
describing the effect of variables on the product responses were
obtained. Descriptive profile analyses and consumer acceptability
test were carried out on optimized flavoured extruded meat analogue.
Responses were mostly affected by barrel temperature and moisture
level and to a lesser extent by screw speed. Optimization results
based on desirability concept indicated that a barrel temperature of
120.15°C, feed moisture of 47% and screw speed of 119.19 rpm
would produce meat analogue of preferable proximate composition,
functional and sensory properties which reveals consumers` likeness
for the product.