Bohr's inequalities for Hilbert space operators

The classical Bohr's inequality states that

²|z+w|?p²|z|+q²|w|     

Evolution model of linear micropolar plate

In this paper we derive and mathematically justify the two-dimensional evolution model of linear micropolar plates. We start from the three-dimensional evolution equation of micropolar elasticity for thin plate-like bodies. Using the variational techniques we consider the behavior of the solution of the three-dimensional problem when the thickness tends to zero. The limit function satisfies a certain two-dimensional problem then called the evolution micropolar plate model.      

Some new explicit bounds for weakly singular integral inequalities with applications to fractional differential and integral equations

Some new weakly singular integral inequalities of Gronwall-Bellman type are established, which generalized some known weakly singular inequalities and can be used in the analysis of various problems in the theory of certain classes of differential equations, integral equations and evolution equations. Some applications to fractional differential and integral equations are also indicated.     

The Dunkl-Williams equality in pre-Hilbert C-modules

In this paper we consider the case of equality in some generalizations of the Dunkl-Williams inequality for elements of a pre-Hilbert C^∗-module.     

A decomposition of functions with zero means on circles

It is well known that every Hölder continuous function on the unit circle is the sum of two functions such that one of these functions extends holomorphically into the unit disc and the other extends holomorphically into the complement of the unit disc. We prove that an analogue of this holds for Hölder continuous functions on an annulus A which have zero averages on all circles contained in A which surround the hole.     

On moduli of boundary values of holomorphic functions

This work was supported in part by the Republic of Slovenia Science Foundation     

Encapsulation of Fruit Flavor Compounds through Interaction with Polysaccharides

Production and storage, the influence of packaging materials and the presence of other ingredients in fruit products can cause changes in flavor compounds or even their loss. Due to these issues, there is a need to encapsulate flavor compounds, and polysaccharides are often used as efficient carriers. In order to achieve effective encapsulation, satisfactory retention and/or controlled release of flavor compounds, it is necessary to understand the nature of the coated and coating materials. Interactions that occur between these compounds are mostly non-covalent interactions (hydrogen bonds, hydrophobic interactions and van der Waals forces); additionally, the formation of the inclusion complexes of flavor compounds and polysaccharides can also occur. This review provides insight into studies about the encapsulation of flavor compounds, as well as basic characteristics of encapsulation such as the choice of coating material, the effect of various factors on the encapsulation efficiency and an explanation of the nature of binding.