In view of understanding colour instability of pasteurised orange juice during storage, to the best of our knowledge, this study reports for the first time in a systematic and quantitative way on a range of changes in specific quality parameters as a function of time and as well as temperature (20-42 °C). A zero-order (°Brix, fructose, glucose), a first-order (vitamin C), a second-order (sucrose) and a fractional conversion model (oxygen) were selected to model the evolution of the parameters between parentheses. Activation energies ranged from 22 to 136 kJ mol(-1), HMF formation being the most temperature sensitive. High correlations were found between sugars, ascorbic acid, their degradation products (furfural and HMF) and total colour difference (ΔE(∗)). Based on PLS regression, the importance of the quality parameters for colour degradation was ranked relatively among each other: the acid-catalysed degradation of sugars and ascorbic acid degradation reactions appeared to be important for browning development in pasteurised orange juice during ambient storage.

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The aim of this study was to evaluate the effect of nisin and storage temperature on the microbiological, physico-chemical and sensory properties of processed cheese. Processed cheese samples were prepared without and with 12.5 ppm nisin, stored at different temperatures (4, 8 and 20 °C). Research covered microbiological, physico-chemical and sensorial analysis of the samples. In processed cheese samples prepared without nisin, aerobic colony count (ACC) significantly increased over the experimental period, while in nisin supplemented samples no significant increase was determined. At lower storage temperature (4 °C), the effectiveness of nisin was more pronounced. Yeast and moulds (YM) and psychrotrophic colony count (PCC) were below the limit of quantification over the entire experimental period. Also, no significant changes in pH values and textural characteristics (firmness and stickiness) were determined. Sensory analyses confirmed that processed cheese samples became whiter and less yellow, compared to fresh samples. The viscosity of all samples decreased over the experimental period, which was in line with the results of baking stability. The obtained results confirmed the potential of using this type of processed cheese in baking industry.

EDITOR: Victor Fet, Marshall University, 'fet@marshall.edu' ASSOCIATE EDITOR: Michael E. Soleglad, 'soleglad@znet.com' Euscorpius is the first research publication completely devoted to scorpions (Arachnida: Scorpiones). Euscorpius takes advantage of the rapidly evolving medium of quick online publication, at the same time maintaining high research standards for the burgeoning field of scorpion science (scorpiology). Euscorpius is an expedient and viable medium for the publication of serious papers in scorpiology, including (but not limited to): systematics, evolution, ecology, biogeography, and general biology of scorpions. Review papers, descriptions of new taxa, faunistic surveys, lists of museum collections, and book reviews are welcome. Derivatio NominisThe name Euscorpius Thorell, 1876 refers to the most common genus of scorpions in the Mediterranean region and southern Europe (family Euscorpiidae). ICZN COMPLIANCE OF ELECTRONIC PUBLICATIONS:Electronic ("e-only") publications are fully compliant with ICZN (International Code of Zoological Nomenclature) (i.e. for the purposes of new names and new nomenclatural acts) when properly archived and registered. All Euscorpius issues starting from No. 156 (2013) are archived in two electronic archives: • Biotaxa, http://biotaxa.org/Euscorpius (ICZN-approved and ZooBank-enabled) • Marshall Digital Scholar, http://mds.marshall.edu/euscorpius/. (This website also archives all Euscorpius issues previously published on CD-ROMs.) Between 2000 and 2013, ICZN did not accept online texts as "published work" (Article 9.8). At this time, Euscorpius was produced in two identical versions: online (ISSN 1536-9307) and CD-ROM (ISSN 1536-9293) (laser disk) in archive-quality, read-only format. Both versions had the identical date of publication, as well as identical page and figure numbers. Only copies distributed on a CD-ROM from Euscorpius in 2001-2012 represent published work in compliance with the ICZN, i.e. for the purposes of new names and new nomenclatural acts.In September 2012, ICZN Article 8. What constitutes published work, has been amended and allowed for electronic publications, disallowing publication on optical discs. From January 2013, Euscorpius discontinued CD-ROM production; only online electronic version (ISSN 1536-9307) is published. For further details on the new ICZN amendment, see Summary A teratological change in a pectinal organ of Euscorpius cf. carpathicus (C. L. Koch, 1837) from Serbia had been examined using SEM (Scanning Electron Microscopy), and compared to specimens with normally developed pectines. Possible reasons for this anomaly are discussed.