Unmanned Aerial Vehicles (UAVs), commonly known as drones, have experienced a significant surge in both civilian and military applications, owing to their versatility and cost-effectiveness. However, a negligent use or the operation with harmful intent of these aircraft poses a potential risk to public safety and the privacy of individuals. In response to this threat, counter-drone systems have been developed in recent years, including technologies to detect, position, and neutralize these aircraft. This paper presents a review of different existing commercial counter-drone systems, the technologies behind detection, tracking, and classification, as well as soft and hard kill mitigation.

Nowadays, consumer demand for functional foods with health benefits has grown significantly. In response to this trend, a variety of potentially probiotic foods have been developed—most notably kefir and kefir-like beverages, which are highly appreciated for their tangy flavor and health-promoting properties. Traditionally, kefir is made by fermenting cow’s milk with milk kefir grains, although milk from other animals—such as goats, ewes, buffalo, camels, and mares—is also used. Additionally, non-dairy versions are made by fermenting plant-based milks (such as coconut, almond, soy, rice, and oat) with the same type of grains, or by fermenting fruit and vegetable juices (e.g., apple, carrot, fennel, grape, tomato, prickly pear, onion, kiwifruit, strawberry, quince, pomegranate) with water kefir grains. Despite their popularity, many aspects of kefir production remain poorly understood. These include alternative production methods beyond traditional batch fermentation, kinetic studies of the process, and the influence of key cultivation variables—such as temperature, initial pH, and the type and concentration of nutrients—on biomass production and fermentation metabolites. A deeper understanding of the fermentation process can enable the production of kefir beverages tailored to meet diverse consumer preferences.

Railway infrastructures necessitate the inspection of various elements to ensure operational safety. This study concentrates on five key components: rail, sleepers and ballast, track geometry, and catenary. The operational principles of the primary defect measurement sensors are elaborated, emphasizing the use of ultrasound, eddy currents, active and passive optical elements, accelerometers, and ground penetrating radar. Each sensor type is evaluated in terms of its advantages and limitations. Examples of mobile inspection platforms are provided, ranging from laboratory trains to draisines and track trolleys. The authors foresee future trends in railway inspection, including the implementation of IoT sensors, autonomous robots, and geospatial intelligence technologies. It is anticipated that the integration of sensors within both infrastructure and rolling stock will enhance maintenance and safety, with an increased utilization of autonomous robotic systems for hazardous and hard-to-reach areas.

In the pursuit of energy efficiency and reduced environmental impact, adequate ventilation in enclosed spaces is essential. This study presents a hybrid neural network model designed for monitoring and prediction of environmental variables. The system comprises two phases: An IoT hardware–software platform for data acquisition and decision-making and a hybrid model combining short-term memory and convolutional recurrent structures. The results are promising and hold potential for integration into parallel processing AI architectures.

This study evaluated the fermentation kinetics and properties of kefir beverages produced from whole milk using milk kefir grains (MKGs) or water kefir grains (WKGs) over 48 h. MKGs showed higher initial microbial loads and promoted rapid acidification, with pH decreasing from 6.70 to 4.99 and significant production of lactic acid (10.58 g/L) and ethanol (5.17 g/L), compared with WKGs (final pH 6.20, <0.5 g/L lactic acid, and <0.3 g/L ethanol). However, the final concentration of acetic acid in WKG fermentation (1.93 g/L) was comparable to that in MKG fermentation (2.02 g/L). Microbial populations increased in both systems, exceeding 10⁶ CFU/mL—one of the requirements for conferring probiotic relevance to a beverage—with MKGs reaching higher counts. Lactose and protein consumption were greater in MKGs, suggesting more intense metabolic activity. Fermentation enhanced nutritional value by increasing vitamins B2, B3, B5, and pyridoxine, while vitamin D3 decreased. Mineral composition remained largely unchanged. Volatile analysis identified 31 compounds: MKGs favored fatty acids and lactones associated with creamy notes, whereas WKGs promoted ester formation and fruity aromas. Overall, both grain types produced microbiologically safe beverages with distinct biochemical and sensory profiles, demonstrating the feasibility of using WKGs for milk fermentation.