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Di Valentino, E., Gariazzo, S., Giusarma, E., & Mena, O. (2015). Robustness of cosmological axion mass limits. Phys. Rev. D, 91(12), 123505–12pp.
Abstract: We present the cosmological bounds on the thermal axion mass in an extended cosmological scenario in which the primordial power spectrum of scalar perturbations differs from the usual power-law shape predicted by the simplest inflationary models. The power spectrum is instead modeled by means of a “piecewise cubic Hermite interpolating polynomial” (PCHIP). When using cosmic microwave background measurements combined with other cosmological data sets, the thermal axion mass constraints are degraded only slightly. The addition of the measurements of sigma(8) and Omega(m) from the 2013 Planck cluster catalog on galaxy number counts relaxes the bounds on the thermal axion mass, mildly favoring a similar to 1 eV axion mass, regardless of the model adopted for the primordial power spectrum. However, in general, such a preference disappears if the sum of the three active neutrino masses is also considered as a free parameter in our numerical analyses, due to the strong correlation between the masses of these two hot thermal relics.
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Deppisch, F. F., Harz, J., Huang, W. C., Hirsch, M., & Pas, H. (2015). Falsifying high-scale baryogenesis with neutrinoless double beta decay and lepton flavor violation. Phys. Rev. D, 92(3), 036005–6pp.
Abstract: Interactions that manifest themselves as lepton number violating processes at low energies in combination with sphaleron transitions typically erase any preexisting baryon asymmetry of the Universe. In this article, we discuss the constraints obtained from an observation of neutrinoless double beta decay in this context. If a new physics mechanism of neutrinoless double beta decay other than the standard light neutrino exchange is observed, typical scenarios of high-scale baryogenesis will be excluded unless the baryon asymmetry is stabilized via some new mechanism. We also sketch how this conclusion can be extended beyond the first lepton generation by incorporating lepton flavor violating processes.
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del Rio, A., & Navarro-Salas, J. (2015). Equivalence of adiabatic and DeWitt-Schwinger renormalization schemes. Phys. Rev. D, 91(6), 064031–14pp.
Abstract: We prove that adiabatic regularization and DeWitt-Schwinger point-splitting provide the same result when renormalizing expectation values of the stress-energy tensor for spin-1/2 fields. This generalizes the equivalence found for scalar fields, which is here recovered in a different way. We also argue that the coincidence limit of the DeWitt-Schwinger proper time expansion of the two-point function agrees exactly with the analogous expansion defined by the adiabatic regularization method at any order (for both scalar and spin-1/2 fields). We also illustrate the power of the adiabatic method to compute higher order DeWitt coefficients in Friedmann-Lemaitre-Robertson-Walker Universes.
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Deak, M., & Kutak, K. (2015). Kinematical constraint effects in the evolution equations based on angular ordering. J. High Energy Phys., 05(5), 068–13pp.
Abstract: We study effects of imposing various forms of the kinematical constraint on the full form of the CCFM equation and its non-linear extension. We find, that imposing the constraint in its complete form modifies significantly the shape of gluon density as compared to forms of the constraint used in numerical calculations and phenomenological applications. In particular the resulting gluon density is suppressed for large values of the hard scale related parameter and k(T) of gluon. This result might be important in description of jet correlations at Large Hadron Collider within the CCFM approach.
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de Souza, P. M., Muller, A., Beniaich, A., Mayer-Miebach, E., Oehlke, K., Stahl, M., et al. (2015). Functional properties and nutritional composition of liquid egg products treated in a coiled tube UV-C reactor. Innov. Food Sci. Emerg. Technol., 32, 156–164.
Abstract: Pasteurization of eggs has adverse effects on nutrient composition and functionality of egg proteins. UV processing is an alternative technology with potentially fewer adverse effects as it is less intrusive. Egg white, whole egg and egg yolk vitamins (A, B-2, B-5, C and E), minerals (P, Cl, K, Na, Ca, Mg, Fe and Zn) and main secondary metabolites (lutein and zeaxanthin) were examined after exposure to UV in a coiled tube UV-C reactor at doses known to achieve microbiologically stable egg fractions. The studied nutrients were fairly stable to a treatment with UVC light with the exception of retinal, vitamin C and carotenoids, which showed loses up to 80%, 66% and 61%, respectively. Moreover, the functional properties of ultraviolet-treated eggs were investigated. Results showed a positive impact on the foam ability and foam stability, and an increase on the emulsifying activity index above 20% versus pasteurized samples. Processing with UV can maintain most of the egg nutritive properties, and retain or even improve the technological properties of foaming and emulsification in eggs. Industrial relevance:: This novel UV-C system can be applied successfully to the Food Industry. UV-C does not impair nutritional damage to egg-treated products, and even improve egg functional properties.
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