Abstract: This study uses a nonsingular Yukawa-modified potential to obtain a static and spherically symmetric black hole solution with a cosmological constant. Such Yukawa-like corrections are encoded in two parameters, alpha and lambda, that modify Newton's law of gravity in large distances, and a deformation parameter l(0), which plays an essential role in short distances. The most significant effect is encoded in alpha, which modifies the total black hole mass with an extra mass proportional to alpha M, mimicking the dark matter effects at large distances from the black hole. On the other hand, the effect due to lambda is small for astrophysical values. We scrutinize the quasinormal frequencies and shadows associated with a spherically symmetric black hole and the thermodynamical behavior influenced by the Yukawa potential. In particular, the thermodynamics of this black hole displays a rich behavior, including possible phase transitions. We use the WKB method to probe the quasinormal modes of massless scalar, electromagnetic, and gravitational field perturbations. In order to check the influence of the parameters on the shadow radius, we consider astrophysical data to determine their values, incorporating information on an optically thin radiating and infalling gas surrounding a black hole to model the black hole shadow image. In particular, we consider Sgr A* black hole as an example and we find that its shadow radius changes by order of 10(-9), meaning that the shadow radius of a black hole with Yukawa potential practically gives rise to the same result encountered in the Schwarzschild black hole. Also, in the eikonal regime, using astrophysical data for Yukawa parameters, we show that the value of the real part of the QNMs frequencies changes by 10(-18). Such Yukawa-like corrections are, therefore, difficult to measure by observations of gravitational waves using the current technology.

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.