scholarly journals Radial multipliers on reduced free products of operator algebras

2012 ◽  
Vol 263 (8) ◽  
pp. 2507-2528 ◽  
Author(s):  
Uffe Haagerup ◽  
Sören Möller
Keyword(s):  
Operator Algebras ◽  
Free Products ◽  
Radial Multipliers

scholarly journals Embeddings of reduced free products of operator algebras

2001 ◽  
Vol 199 (1) ◽  
pp. 1-19 ◽  
Author(s):  
Etienne F. Blanchard ◽  
Kenneth J. Dykema
Keyword(s):  
Operator Algebras ◽  
Free Products

scholarly journals Radial multipliers on amalgamated free products of II1-factors

2014 ◽  
Vol 25 (03) ◽  
pp. 1450026
Author(s):  
Sören Möller
Keyword(s):  
Free Product ◽  
Von Neumann Algebras ◽  
Hankel Matrix ◽  
Trace Class ◽  
Free Products ◽  
Von Neumann ◽  
Amalgamated Free Products ◽  
Amalgamated Free Product ◽  
Radial Multipliers ◽  
Completely Bounded Map

Let ℳi be a family of II1-factors, containing a common II1-subfactor 𝒩, such that [ℳi : 𝒩] ∈ ℕ0 for all i. Furthermore, let ϕ: ℕ0 → ℂ. We show that if a Hankel matrix related to ϕ is trace-class, then there exists a unique completely bounded map Mϕ on the amalgamated free product of the ℳi with amalgamation over 𝒩, which acts as a radial multiplier. Hereby, we extend a result of Haagerup and the author for radial multipliers on reduced free products of unital C*- and von Neumann algebras.

Gluten-Free Dry Mixtures with Rice and Amaranth for Children over Three Years Old with Gluten Intolerance

Food Industry ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 23-31
Author(s):  
Sergey Urubkov ◽  
Svetlana Khovanskaya ◽  
Ekaterina Pyrieva ◽  
Olga Georgieva ◽  
Stanislav Smirnov
Keyword(s):  
Celiac Disease ◽  
Treatment Effectiveness ◽  
Raw Materials ◽  
Calculated Data ◽  
Limited Range ◽  
Gluten Free ◽  
Fruit And Vegetable ◽  
Organoleptic Evaluation ◽  
Free Products ◽  
Wide Range

Diet therapy is one of the main approaches to the treatment of a wide range of diseases of the digestive system. The treatment effectiveness of celiac disease depends on how strictly the patient adheres to a gluten-free diet. It is often disrupted due to the limited range of recommended foods and dishes, especially for children who are particularly sensitive to dietary restrictions. In this case, the development of new types of specialized gluten-free products is relevant, allowing to expand the diet both in terms of nutritional value and taste diversity. This study concerns the recipe developments of dry gluten-free mixtures using rice and amaranth with the inclusion of fruit and vegetable and berry raw materials intended for the nutrition of children over three years old suffering from celiac disease. When developing the recipes, researchers used various combinations of rice and amaranth flour, as well as fruit and vegetable powders. The rice flour composition varied in the range from 15 to 75%; amaranth – from 15 to 45%; fruit and vegetable and berry powders – up to 10%. The finished product was gluten-free cookies, muffins, pancakes made of rice and amaranth. Organoleptic evaluation showed that the studied samples of gluten-free cookies have high quality characteristics, have a pleasant taste and aroma. According to the calculated data, specialized gluten-free dry mixtures intended for children over three years with celiac disease can serve as an important source of: vegetable carbohydrates – from 26.81 to 55.19 g / 100g of finished products; protein – from 4.06 to 11.82 g/100g of finished products; dietary fiber – from 3.82 to 6.36 g/100g of finished products; and energy – from 158.12 to 333.96 kcal/100g of finished products) The developed recipess of gluten-free products can help to provide children with an adequate amount of nutrients and energy.

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