bluuebunny/crossref_metadata_2025 huggingface dataset:
Management Communication in US MBA Programs: The State of the Art
Authors: Knight Melinda
Published: March 2007

A study of 32 top-ranked MBA programs suggests that management communica tion is an important part of professional graduate management education. Eigh teen of the schools have required core courses in communication, and two other schools follow an integrated model and also offer electives; another nine offer elec tives only. A total of four schools also have writing proficiency requirements, and all four of those schools have core communication courses as well. Only three schools in the sample do not have any communication course offerings. These results are based on an analysis of official Websites and follow-up contact by e- mail or personal interview.
Poliaminas: Biosíntesis, metabolismo y su papel en la maduración y manipulación postrecolección de frutos / Polyamines: Biosynthesis, metabolism, and their role in ripening and postharvest handling of fruits
Authors: Barrachina A. Carbonell , Garrido D. Valero , Romero D. Martínez , Mula M. Serrano , Carbonell F. Burló , Sánchez F. Martínez , Ballesteros F. Riquelme
Published: March 2007

Plant polyamines (PAs) are involved in many growth and developmental processes, including several organs such as flowers, leaves and roots. However, behavior of PAs is different in fruits compared with other plant organs. Thus, the concentrations of PAs have been observed to change during development and ripening, though their changing patterns depend on the fruit and the maturity stage. PAs have been related to several types of stress, including, among others, chilling injury, saline stress, modified atmospheres, and mechanical stress. However, whether increased putz-esane concentration is a protective mechanism or whether it is the cause of the stress-induced injury remains unclear. Mechanical stress can be observed in fruits when they are exposed to compression, impact and/or vibration during handling and packaging lines. There is some evidence to support the hypothesis that PAs could also play an important role in this stress; however, there is a lack of information about changes in concentration of endogenous PAs. This paper reviews the role of PAs during some physiological processes affecting fruit ripening and postharvest life. The effects of PAs on the mechanical damages suffered by the fruits during handling, packaging and processing lines are discussed.
Revisión: Envasado activo de los alimentos / Review: Active food packaging
Authors: Álvarez M. Fernández
Published: March 2007

A great technological development for food packaging has been developed over the past few decades to satisfy consumer demands relating to more natural forms of preservation, and methods to control packaging and storage for assurance and food safety. Active packaging is, certainly, one of the most important innovations in this field. Active packages are designed to perform a role other than to provide an inert barrier between the product and the outside environment, using the possible interactions between food and package in a positive way to improve product quality and acceptability. Active food packaging is a heterogeneous concept involving a wide range of possibilities which globally can be grouped in two main goals: (i) to extend shelf life, and (ii) to facilitate processing and consumption of foods. In the first case, active packaging solutions include the systems studied to control the mechanisms of deterioration inside the package (i.e. oxygen scavengers, moisture absorbers or antimicrobial agents). In relation to the second goal, active packaging allows us to match the package to the properties of the food, to reduce costs of processing, or even to perform some processing operations in-package or to control the product history and quality. This paper reviews the different applications of active packaging and their commercial use, together with some legal aspects and future trends.
Influence of rearing conditions and crossbreeding on muscle color in Iberian pigs Influencia de las condiciones de crianza y del cruce en el color de los músculos de cerdos Ibéricos
Authors: Andrés A.I. , Ruiz J. , Mayoral A.I. , Tejeda J.F. , Cava R.
Published: March 2007

The effects of pig crossbreeding (Iberian versus Iberian x Duroc 50%) and rearing conditions (out doors versus indoors) on muscle fiber composition, myoglobin content and objective muscle color in biceps femoris and tibialis crancalis muscles have been studied. Muscle fibers were identified as types I, IIA, IIB, oxidative IIB and IIC and the proportion of each fiber type was determined by a computer ized image analysis. Color co-ordinates L*, a*, and b* were measured and both chroma ( C*) and hue angle ( h°) were calculated. Myoglobin content and chroma value were significantly higher in tibialis cranealis muscle than in biceps femoris muscle ( p ≤ 0.001), whereas the former muscle showed the lowest lightness and hue angle values ( p ≤ 0.001). Moreover, tibialis cranealis muscle exhibited a higher total proportion of oxidative fibers, types I, IIA and IIBx ( p ≤ 0.05), and a lower fat content than did biceps femoris muscle ( p ≤ 0.001). The muscles of pigs reared outdoors tended to show a higher per centage of oxidative fibers (type I) than did muscles from indoor reared pigs, although not to a sig nificant extent. Rearing conditions significantly affected color, muscles from outdoor reared pigs ex hibiting higher lightness ( L*), chroma ( C*) and hue angle ( h°) than muscles from indoor reared pigs. However, neither the crossbreeding nor the rearing conditions showed a significant influence on myoglobin concentration of muscles.
Determination of stable carbon isotope ratio δ13 C by mass spectrometry in Spanish honeys/Análisis del índice isotópico estable δ13C en mieles españolas mediante resonancia magnética nuclear
Authors: Serra Bonvehi J. , Ventura Coll F.
Published: March 2007

The range in the δ 13C index of the most important Spanish honeys and its protein fraction is determined by use of stable carbon isotope ratio by mass spectrometry. A variation between -27.7‰ ( Lavandula stoechas L.) and -23.7‰ (Citrus spp.) is detected, with only 1.4 units of variation in polyfloral honeys. This parameter allows to detect in honey the presence of isomerized high-fructose corn syrups.
Note: How Do Processing Conditions Affect the Microflora of the Sweet Pomace of White Grapes from Vinho Verde?
Authors: Silva M.L. , Malcata F.X. , Hogg T.A.
Published: March 2007

The independent and combined effects of the addition of tartaric acid, the addition of pectinases, and the time of fermentation (and the material of the container) on the specific rates of death of lactic acid bacteria and yeasts were experimentally evaluated through a full (or fractional) two-way factorial design for pomace fermentation from the Alvarinho (and the Loureiro) varieties. Microbes present in the pomace prior to fermentation were identified in a preliminary fashion. Knowledge of the behavior of the microflora in grape pomace as a function of each major processing parameter during the step of anaerobic fermentation is important in attempts to eventually standardize and optimize the manufacture of these distilled beverages.
Prevención de la desnaturalización proteica en actomiosina de jurel (Trachurus murphyi) durante su almacenamiento en congelación/Prevention of protein denaturation of jack mackerel actomyosin (Trachurus murphyi) during frozen storage
Authors: Dondero M. , Araya M. , Curotto E.
Published: March 2007

Protein denaturation during frozen storage at -18 "C for 16 weeks was studied in jack mackerel ( Trachurus murphyi) actomyosin. The cryoprotective effect of different additives was evaluated at a level of 8°/, (w/w): sucrose/sorbitol (1:1), maltodextrin 25 DE, milk whey and sodium lactate. The results were compared with a control sample without additives. The decrease in protein solubility and calcium ATPase activity confirmed that protein denaturation occurred both during the freezing process and during frozen storage. Higher losses were observed after one week at -18 °C. Sucrose/sorbitol and maltodextrin 25 DE were the best cryoprotectants. DSC thermograms showed two endothermic transitions with Tmax at 46.8 °C and 68.9 °C assigned to myosin and actin respectively. The best cryoprotective effect was achieved with sucrose/sorbitol and maltodextrin 25 DE. These additives showed Tmax and Δ H values for myosin and actin significantly higher than the control.
Evolución del color, azúcares y HMF en el tratamiento térmico de zumo de manzana/Colour, sugars and HMF evolution during thermal treatment of apple juice
Authors: Garza S. , Giner J. , Martín O. , Costa E. , Ibarz A.
Published: March 2007

Non-enzymatic browning in an 11 "Brix apple juice during thermal treatment was studied through changes in colour by colorimetric parameters ( A420, colour difference and index of browning), and HMF and sugars (fructose, glucose and sucrose) evolution. Zero and first order kinetics were applied to describe evolution of colorimetric parameters. The formation of HMF was fitted to auto- catalytical and first order equations. Sucrose tends to disappear according to a first order kinetics giving fructose and glucose. For the reducing sugars (fructose and glucose), no clear tendency was observed. The effect of temperature can be described by an Arrhenius-type equation.
Complete nitrogen removal from waste and drinking water in a fluidized-bed bioreactor/Eliminación de nitrógeno de aguas residuales y agua para el consumo en un biorreactor de lecho fluidizado
Authors: Csikor Zs. , Czakó L. , Miháltz P. , Holló J.
Published: March 2007

The use of fluidized-bed bioreactors in waste and drinking water treatment has several advantages, the most significant of which is the specific removal rate, which is an order of magnitude higher than that of equivalent activated sludge processes. In this paper, the usual concept of nitrification-denitrification in separated units is replaced by a new concept in which the two processes are performed together in a single high-performance fluidized-bed. Based on the former nitrifying reactor, new equipment was designed. This reactor contained a fluidized bed with separated aerobic and anoxic sections for nitrification and denitri fication respectively. This was accomplished by the use of different-diameter sand as carrier material and appropriate reactor shape, recirculation, feed and aeration conditions. The reactor (20 L fluidized-bed volume) was operated for 3 months. It was fed with synthetic waste water (50 L/h) containing 25-40 mg NH4 +-N/L. Propionic acid and ethanol in a 1:4 ratio were used as the carbon source (2.3 g C/L) for deni trification, fed in at different points of the reactor. Ammonium removal reached 50%, while denitrification was 75%. The total nitrogen removal rate was 0.8-1.2 kg N/m 3.d. A new simple hydrostatic pressure method was used to monitor biofilm thickness in the fluidized bed. During the experiments the oxidation-reduc tion potential (ORP) was tested as a tool to monitor reactor performance; its use for the control of the process was found to be limited.
Gelificación de serrín de merluza (Merluccius australis) / Gelling of hake (Merluccius australis) sawdust
Authors: Borderías J. , Montero P. , Martí de Castro M.A.
Published: March 2007

Fish 'sawdust' is powdered muscle produced by sawing blocks of frozen fish. It is an underuti lized material with very poor functional properties, and is difficult to use in reconstituted prod ucts without the addition of ingredients to enhance these properties. In order to enhance the gel-forming capacity of sawdust from hake muscle (Merluccius australis), different ingredients were added: (1) a formula (designated ACC formula) composed of starch, i-carrageenan and dried egg white (at a proportion of 5, 5 and 3% respectively of the dough), (2) surimi from the same species as sawdust, and (3) sodium ascorbate (100-1500 ppm). The results suggest that fish sawdust with either ACC formula or a high proportion of surimi could be used to produce gels (folding test score 5) highly suitable for restructuring fish products, with good water holding ability (more than 93%) but poor gel strength (13 N·mm). If the proportion of surimi exceeded 75% (with respect to total muscle) and the formula contained sodium ascorbate (750 ppm), gel strength was much greater (more than 40 N·mm).
Characterization of reconstituted apple paste in terms of rehydration and firmness / Caracterización de pasta de manzana reconstituida en función de la rehidratación y de la firmeza
Authors: Beltrán-Reyes B. , Ortega-Rivas E. , Anzaldúa-Morales A.
Published: March 2007

Golden Delicious apples were dehydrated, ground and divided into several grades in order to determine quality characteristics for each fraction. Consumers show a preference for apple paste of different textures according to its intended use. The objective was to evaluate the most appro priate powder for the preparation of mixtures and recommend them for baking pies and pastries or to use them as ingredients for other products. Fresh apples were processed using combined methods. Apple cubes were dehydrated using a sucrose osmotic solution (34-52 °Brix) at 23-35 °C for 8 h followed by a hot air drying at 60-80 °C for 3.5 h. Dried apple cubes were ground in a hammer mill and divided into fractions of 0.707, 0.841 and 1.00 mm sieve diameters by Tyler standard sieves. Each fraction was tested for rehydration rate by water absorption and for firm ness by back extrusion in a TA.XT2® texture analyser. The results indicated that, as the particle size decreased the water absorption increased following, essentially, a linear pattern. With regards to firmness, the behavior was opposite to that of the rehydration rate, as particle size increased the extrusion force increased in direct proportion.
Enzyme technologies for alleviating lactose maldigestion / Tecnologías enzimáticas para aliviar la mala digestion de la lactosa
Authors: Rao D.R. , Chawan C.B.
Published: March 2007

Lactose reduction in milk by β-galactosidase prior to consumption is one of the current modali ties of alleviating lactose maldigestion. However, hydrolysis of lactose results in flavour changes in milk: glucose and galactose are between three and four times sweeter than lactose, and many lactose maldigesters do not like the taste of lactose-hydrolysed milk. The addition of exogenous β-galactosidase to meals has been shown to alleviate lactose maldigestion adequately, and so β-galactosidase could be added to milk if the lactose could be protected from the hydrolytic action of the added enzyme. Liposomes, which have recently shown potential as carriers of enzymes, could be good vehicles for the addition of β-galactosidase to milk. β-galactosidase can be successfully encapsulated in liposomes which have been shown to be very stable when suspended in milk stored at refrigeration temperature. Lactose hydrolysis is minimal when liposomal β-galactosidase is added to milk. In vitro digestibility studies have shown that the liposomal β-galactosidase is available for digesting lactose in milk. Stable blends of β-galactosidase and dry milk powders have also been used. Results have shown that up to 95% of the original activity of the fungal lactase was retained in blends of the enzyme and milk powder when stored under nitrogen at 45 °C for 6 months.
Oral supplements to improve lactose digestion and tolerance / Aportes orales para mejorar la digestión y la tolerancia de la lactosa
Authors: Rao D.R.
Published: March 2007

There are two principal microbial sources of β-galactosidase (lactase): (i) yeast ( Kluyveromyces lactis) and ( ii) fungi (Aspergillus niger and A. oryzae). From these sources, several over-the-counter lactase supplements have been prepared and introduced into the US market. Controlled clinical trials have shown that these lactose digestive aids are effective. However, the results have been vari able. A consistent observation in many of these is that there may be a subpopulation with very low levels of endogenous residual lactase. These people might need much higher levels of oral supplements than currently recommended. Generally, the products are expensive and research should be directed toward reducing the cost of these oral supplements.
Evaluación de atributos sensoriales y parámetros bioquímicos en frutos de tomate transgénico con reducida actividad de poligalacturonasa / Evaluation of sensory attributes and biochemical parameters in transgenic tomato fruit with reduced polygalacturonase activity
Authors: Quiroga G.O. Sozzi , Fraschina A.A.
Published: March 2007

Sensory, physicochemical and biochemical parameters of fresh market tomatoes were monitored in order to determine the nature and extent of quality changes in transgenic tomato fruit with reduced polygalacturonase activity. Acceptability was significantly higher (p < 0.0001) in CR3 transgenic tomatoes than in a commercial long shelf-life hybrid heterozygous for the ripening inhibitor (rin) allele. Preference ratings for CR3 fruits were also significantly superior in some sensory attributes such as colour (p < 0.0002) and flavour (p < 0.0001). A descriptive evaluation of sweetness yielded statistically (p < 0.0143) higher scores for the CR3 control and transgenic fruit, consistent with objec tive measures of soluble solids. Significant increases in survival during longer storage periods were found in polygalacturonase antisense fruits, which were less susceptible to damage or cracking and less prone to infection. In transgenic tomato fruits with reduced polygalacturonase gene expression, the softening rate was not significantly inhibited during ripening but was retarded in the over- ripening stage. Activity assays of α- and β-galactosidases did not show significant differences between antisense and control fruit, except for the β-galactosidase in the breaker stage.
Flow behaviour of processed banana purée / Comportamiento del flujo de puré de banana procesado
Authors: Guerrero S. , Alzamora S.M. , Gerschenson L.N.
Published: March 2007

Flow characterization of a banana purée preserved by combined factors (slight reduction of water activity, reduction of pH, addition of preservatives and slight thermal treatment) was obtained at 5 and 25 °C. Fresh banana purée was used as a control. Preserved banana purée had thixotropic and pseudoplastic characteristics, exhibiting a defined yield stress and obeying the Weltmann and Herschel-Bulkley models. Additionally, the Michaels and Bolger model was tested to obtain information related to structural characteristics. Temperature had an important effect on the flow properties of the purée, a fact that might be attributed to the high contribution of the juice to the viscosity.
Feasibility of utilizing sweet potato solids in extrusion cooking / Extrusión de pulpa de batata
Authors: Khalil H.M. , Henry B.R.
Published: March 2007

A fractional factorial design of four variables at two levels each was employed to assess the feasi bility and best parameter for extruding sweet potato solids (SPS) using a single screw extruder. It was determined that a high expansion ratio is a desired quality factor for this type of snack food, due to its contribution to textural perception. Preliminary trials on extrusion of sweet potato solids as the sole component in the feed resulted in brittle, dense, and burnt extrudate. The high sugar content (65% total sugar) of the sweet potato solids was cited as the cause of these attrib utes, consequently it was necessary to incorporate wheat flour into the feed to provide a starch matrix for expansion and to reduce sugar concentration. The controlled parameters were screw speed, barrel temperature, feed moisture content, and SPS level in the feed. Among all possible combinations of controlled parameters, the highest expansion ratio was obtained at a screw speed of 220 rpm, temperature profile of 110, 105, 115 and 105 °C, 13% feed moisture content, 50% sweet potato solids, and 0.5% leavening agent.
Enzymatic browning and its inhibition in new apple cultivars slices using 4-hexylresorcinol in combination with ascorbic acid / Pardeamiento enzimático y su inhibición en rodajas de manzanas de nuevas variedades utilizando 4-hexilresorcinol en combinación con ácido ascórbico
Authors: Luo Y. , Barbosa-Cánovas G.V.
Published: March 2007

Enzymatic browning in minimally processed apples of new cultivars (i.e. Braeburn, Criterion, Fuji, Gala, Jonagold) was investigated at 2.5, 12 and 20 °C, and compared with traditional cultivars (Golden Delicious and McIntosh). Browning inhibition by ascorbic acid (AA) and a mixture of ascorbic acid and 4-hexylresorcinol (AH) was also studied. Among the new cultivars, Jonagold had the slowest browning rate and Braeburn had the fastest rate. Of the two traditional cultivars, McIntosh had the faster browning rate. The temperature sensitivity of the browning varied among cultivars, where Q10 ranged from 1.3 to 4.4 (calculated from colour parameter a*), and the acti vation energy ( Ea) ranged from 8.0 to 18.3 kcal/mol. The browning rate dependence on temper ature was as follows: Fuji < McIntosh < Criterion < Braeburn and Gala < Golden Delicious < Jonagold. Browning was inhibited significantly using AH and AA. The AH treatment resulted in a better inhibition of enzymatic browning for most of the cultivars.
Efecto del almacenamiento en atmósferas bajas en oxígeno sobre la calidad e incidencia de escaldado superficial en manzanas Topred / Effect of low-oxygen atmospheres on quality and superficial scald of Topred apples
Authors: Graell J. , Larrigaudiere C. , Vendrell M.
Published: March 2007

In a 2-year study, Topred (TR) apples harvested from the area of Lleida (NE Spain) were treated with 3 rates (0, 1000 and 2000 ppm) of diphenylamine (DPA) and held in 3 different experimental storage conditions: standard controlled atmosphere (CA) with 3% O2 and 3% CO2; low oxygen (LO) atmosphere with 2% O2 and 2% CO2; ultra-low oxygen (ULO) atmosphere with 1% O2 and 1% CO2. All samples were maintained at 1 °C and 93-94% relative humidity. The incidence of super ficial scald and quality parameters were assessed in February, April and June, after storage plus 1 and 7 days at 20 °C, in samples from each treatment (anti-scald rate and storage atmosphere). Storage in ULO was effective in extending the storage life of the fruit. Firmness retention was better in these fruits than in fruits held in CA and LO storage; generally, after a 7-day post-storage holding period at 20 °C, the differences were maintained. The soluble solids content and titratable acidity were similar for all treatments. These changes were similar for the 2 years studied. Over one season (1993-94) the ULO atmosphere provided the best control of superficial scald in TR apples, although a low concentration of anti-scald was necessary in some cases. During the 7-day post-storage holding period the fruit of all treatments showed an increased incidence of scald, but fruit from the ULO treatment could be considered acceptable for market distribution. Susceptibility of fruit to scald exhib ited seasonal variation; in the 1994-95 season, DPA treatment was necessary to control scald in ULO apples. No appreciable increase in low O2 injury was found in this cultivar held in 1 or 2% O2.
Compaction and flow of potato starch and potato granules Compactación y flujo de almidón de patata y gránulos de patata
Authors: Halliday P.J. , Smith A.C.
Published: March 2007

Potato starch and potato granules are materials that are often used in extrusion processes. It is important to quantify their rheology for modelling and prediction of process performance. The compaction behaviour of potato starch was examined at water contents of 4-18% wwb (wet weight basis) for pressures between 1 and 85 MPa. The Heckel deformation stress decreased as the water content increased up to 12% but became inaccurate at 18%. This decrease agreed qualitatively with other observations of the decrease in stiffness of starchy materials over this water content range. Potato granules were examined at water contents of 25-45% wwb and aspects of their rheo logical behaviour characterized using different approaches. A first approximation used the shear viscosity-shear rate power law which produced a law exponent for the resulting pastes (0.1-0.2). The classical Benbow equation was used to estimate yield and wall shear stresses in capillary flow. The latter indicates the presence of slip which was examined more fully as a function of wall shear stress. The Mooney technique was used together with a variation of the method where the shear rate for each die was subtracted from that for a non-slip flow, which was approximated using rough dies. A critical wall shear stress for slip was found to be 0.05-0.1 MPa, making it consistent with published results for other materials.
Analysis of whey proteins during ripening of Afuega'l Pitu cheese by reversed phase HPLC Análisis por RP-HPLC de las proteínas del suero del queso Afuega'l Pitu durante la maduración
Authors: de Llano D. González , Santa-María G.
Published: March 2007

Evolution of the whey proteins fractions and proteolysis indices from 12 batches of the artisan cheese Afuega'l Pitu variety were studied by reversed phase high performance liquid chro matography (RP-HPLC) over the ripening period. The correlation coefficients between the whey protein contents and ripening time were very low, indicating that the whey protein content did not change as the cheese aged. However, soluble nitrogen content and the percentage of total nitrogen in the soluble form showed correlation coefficients higher than 0.9 with increasing ripening time. Analysis of variance showed significant differences ( p < 0.05) between dairies for most of the variables with the exception of β-lactoglobulin A and bovine serum albumin. These variables were also significantly different between the two manufacture zones. Conversely, no significant differences ( p < 0.05) were observed between the two varieties of cheese, red and white, for whey protein content or for proteolysis indices.
Note: The effect of Ethephon on the colour, composition and quality of mango (Mangifera indica, cv Kent) / Nota: Efecto del Ethephon sobre el color, la composición y la calidad del mango (Mangifera indica cv Kent)
Authors: Centurión Yah A.R. , González Novelo S.A. , Tamayo Cortés J.A. , Argumedo J.J. , Sauri Duch E.
Published: March 2007

Mango cv Kent, as grown on the Yucatan Peninsula, despite its satisfactory ripening, pleasant flavour, correct pulp colour and general acceptance, shows a skin without the characteristic red- yellow colour of the regular ripe fruit; it remains green and this makes it slightly unattractive to the consumer. On the other hand, ethylene and some other components such as Ethephon, have been used to homogenize the ripening in many fruits and to improve its colour. This work shows the results of the effect of nine different treatments with Ethephon on the colour, composition and quality of mango cv Kent. Fruit was treated by immersion in solutions of Ethephon at three different concentrations (500, 1500 and 2000 ppm) and for three different lengths of times (3, 6 and 9 min). The colour improvement depended upon the concentration and time of the treatment with Ethephon. In general, it was found that treatment with Ethephon had a significantly posi tive effect on the colour of the mango skin, as it caused the degradation of chlorophyll, which gave the appearance of the characteristic yellow and red colours to 100% of the fruit treated with 2500 ppm. Treatments influenced significantly the chemical composition of the pulp, particularly the concentration of total soluble solids, reducing sugars, carotenoids, vitamin C and acidity. The best sensorial acceptance was obtained from treatments with 1500 ppm.
Actitud de los consumidores frente a los productos cárnicos con un menor contenido en sodio
Authors: Guerrero L. , Gelabert J. , Guardia M.D. , Gou P. , Arnau J. , Shepherd R. , Sparks P.
Published: March 2007

Food choice and food purchase are complex phenomena influenced not only by the sensorial char acteristics of the product and its price, but also by other factors such as consumer attitudes towards the product. In this study the model of planned behavior of Ajzen was used to measure consumer attitudes towards low salt meat products. A 48-item questionnaire was completed in by 112 consumers representing different sociodemographic levels. The results obtained showed that the beliefs were not completely unitary and only health- and taste-related beliefs significantly improved attitude prediction. Perceived control was the most important aspect in explaining the behavioral intention of the consumers despite its relatively low consistency. Attitude and the subjective norm also had a significant effect on intention. Sociodemographic parameters clearly divided the consumers in several components of the model, the sex of the individuals being the most important aspect. The predictive ability of the model was clearly different depending on whether separation of the consumers by sex and indirect measures of attitude and subjective norm were taken into account. The model of planned behavior proved to be effective in predicting consumers' behavioral intention. However, there are some aspects of this model such as the biased measurement of attitude and consistency of perceived control which need further improvement.
Predictive modeling in food process design/Modelos de predicción para el diseño de tratamientos de alimentos
Authors: Singh R. Paul , Vijayan J.
Published: March 2007

Predictive modeling is a powerful tool in designing and evaluating food processing systems. This technique relies primarily on the fundamental mechanisms governing a process, where the observed mechanisms are expressed with mathematical equations. The mathematical models are converted to a numerical scheme for solution using a computer. The results from predictive modeling are useful in examining the influence of changing operating conditions on the performance of a process. As an illustration, the predictive modeling approach was used in determining rates of heat transfer in foods undergoing frying. The frying process was considered to involve a moving interface inside a food material, between the crust layer and the core region of a food. Conduction heat transfer was considered in the crust layer, and an enthalpy formulation was used for the core region. The predicted values were in good agreement with the experimentally obtained temperature profiles. The model was used to examine the influence of a variety of different processing and product formulation conditions on heat transfer.
Principales métodos para la determinación de la oxidación lipídica Main methods used in lipid oxidation determination
Authors: Sánchez-Moreno' C. , Larrauri J.A.
Published: March 2007

Main spectrophotometric and chromatographic methods for determination of lipid oxidation in foods and biological systems are reviewed. A new classification, according to the compounds produced in the oxidation phases, is suggested as follows: measurement of oxygen absorption, conjugated dienes, peroxide values, and decomposition of lipid peroxides. Both conjugated dienes (propagation phase) and thiobarbituric acid (termination phase) methods are the most used, despite their interferences; however, chromatographic methods are more precise and selective. Determination of bioavailability and metabolic pathway of the antioxidants in the human body are problems to be solved in the devel opment of new biological antioxidants.
Effect of maceration time and the addition of enzymes on the amino acid composition of musts and wines and its influence on wine aroma Influencia del tiempo de maceración y de la adición de enzimas sobre la composición de los aminoácidos de mostos y vinos y su relación con el aroma
Authors: Hernandez Orte P. , Guitart A. , Ferreira V. , Gracia J. , Cacho J.
Published: March 2007

The purpose of this work is to study the effect of maceration time (with and without pectolitic en zyme addition) on the concentrations of 18 amino acids found in must and wines of the Macabeo grape variety. The presence of enzymes had a significant effect on the relative composition of the amino acids. The maceration process, with or without enzymes, led to a decrease in amino acid con tent after 2 h of maceration. After 2 h the solid parts of the grape released amino acids into the must, with the maximum concentration reached after 6 h. A certain degree of correlation given by principal component analysis was observed between the concentration of valine, isoleucine and histidine present in the musts and the aromatic compounds in the wines related to the metabolism of the fatty acids (hexanoic acid, octanoic acid, ethyl octanoate, hexanoate and decanoate). For the wines, a high corre lation was found between valine and isobutanol and a lower value for valine with isoamyl alcohol and β-phenyl ethanol.
Note. Behaviour of packaging materials during high pressure thawing Nota. Comportamiento del material para el envase durante la descongelación con altas presiones
Authors: Fradin J.F. , Le Bail A. , Sanz P.D. , Molina-García A.D.
Published: March 2007

This paper focuses on the resistance of packaging materials to piercing during high pressure thawing and delamination due to residual air. Six different packaging materials were tested, the influence of temperature, different depressurization rates and freezing were studied. Among the packaging ma terials tested, only one, BB4L®, containing EVA copolymer, was found to be resistant to piercing.
Note. β—Carotene, α—tocopherol and γ—tocopherol contents in dry legumes. Influence of cooking Nota. Contenido de β—caroteno, α—tocopherol y γ—tocopherol en legumbres secas. Influencia de la cocción
Authors: Atienza J. , Sanz M. , Herguedas A. , Alejos J.A. , Jiménez J.J.
Published: March 2007

Three essential fat-soluble micronutrients—β-carotene, α-tocopherol and γ-tocopherol-were de termined by HPLC in different varieties of three dry legumes, namely, beans, chick peas and lentils. Their distribution between skin and albumen was also determined. After cooking legumes were found significantly to preserve most of these micronutrients.
Nota. Modificaciones cromáticas del vino tinto de crianza según el tipo de barrica en que envejece / Note. Chromatic modifications of aged red wines depending on aging barrel type
Authors: Revilla I. , González -Sanjosé M.L. , Gómez-Cordovés M.C.
Published: March 2007

One wine from D.O Ribera del Duero elaborated with Tinto Fino, was aged for nine months in differ ent woods. The woods tested were American and French oak of two different stages or ages (new and used for at least two years) and coming from different producers. The Glories chromatic parameters were studied in wine and in two fractions containing mainly free anthocyanins and anthocyanin polymers. The cluster analysis of data showed that it is possible to separate two groups of wines in relation to the type of wood (French or American oak); however, no groups are formed according to the ages of the wood. The correlations within the chromatic parameters of wine indicated that antho cyanin polymers were the major contributors to the wine chromaticity.
Review: Low intensity ultrasonics in food technology / Revisión: Ultrasonidos de baja intensidad en tecnología de alimentos
Authors: Mulet A. , Benedito J. , Bon J. , Sanjuan N.
Published: March 2007

Ultrasonic applications can be classified into low intensity or high intensity applications. The latter are used to modify a process or product with ultrasonics, while in low intensity applications the process or product modifies the ultrasonic signal, thus providing information about the product. Low inten sity ultrasonics in food technology can be used to monitor a process (liquid level, flowmeters) or to determine the quality of food products. Since ultrasonic techniques are rapid, non-destructive, easy to automate and relatively inexpensive, the number of applications is rapidly growing in this field. Ultrasonics can also be considered for use in laboratory testing devices to determine physical and chemical properties of foods. Ultrasonics has been used to determine texture, composition and physical state in liquid and solid foods. The commonly measured ultrasonic parameters are velocity, attenua tion and frequency spectrum composition. Velocity is the parameter used most since it is the simplest and most reliable measurement. This paper reviews the basic principles of ultrasonics, the most suit able techniques for each type of application, the testing devices needed to make measurements and the most interesting applications.
Formation of anthocyanin-derived pigments in experimental red wines / Formación de pigmentos derivados de antocianos en vinos tintos experimentales
Authors: Vivar-Quintana A.M. , Santos-Buelga C. , Francia-Aricha E. , Rivas-Gonzalo J.C.
Published: March 2007

Red wines obtained by microvinification in the laboratory and adjusted to three pH values (3.2, 3.6 and 4.0) were examined for the formation of anthocyanin-derived pigments throughout nine months of storage in bottles at 15 °C. The formation of the pigments was also followed in aliquots of the wines at pH 3.2 with added acetaldehyde (800 mg/L). Pigment analyses were accomplished by HPLC using double on-line detection by diode array spectrophotometry and mass spectrometry. Two dif ferent types of pigments were observed. The first were products derived from the condensation be tween anthocyanins and flavanols by ethyl bridges. The second corresponded to products showing an additional heterocycle in the anthocyanin structure (vitisin-like pigments); of these, vitisin B, which derives from malvidin 3-monoglucoside, was the most important one. Products similar to vitisin B derived from other anthocyanins were also detected, as well as structurally related pigments con taining flavanol moieties. The formation of all these pigments involves the acetaldehyde, since they appeared or were enhanced as a result of its addition, and were also favored in more acidic wines.
Effect of processing on the non-starch polysaccharides and in vitro starch digestibility of legumes / Efecto del procesado en el contenido de polisacáridos no amiláceos y la digestibilidad in vitro del almidón de legumbres
Authors: Bravo L.
Published: March 2007

Dietary fiber content (as non-starch polysaccharides, NSP) and in vitro starch digestibility of legumes (beans, lentils, chickpeas and peas) present in the Spanish diet were determined. Raw, boiled and industrially processed legumes were analyzed, as well as legume dishes prepared according to tradi tional recipes or commercial canned meals. A reduction of total NSP was observed in cooked prepa rations probably due to the presence of other food ingredients. Soluble NSP increased in industrially processed legumes at the expense of the insoluble fraction. Significant amounts of resistant starch (RS) were detected in processed legumes. Industrial processing seemed to result in an increased in vitro starch digestibility with a higher starch digestion rate index (SDRI) in comparison with domes tic processing. Rapidly available glucose (RAG) in processed legumes, as a predictor of their poten tial glycemic response, showed differences depending on the type of legume and treatment. Gener ally pulses consumed as home-made meals had lower RAG values.
Marketing: A Practical Method for Developing Your Growth Plans
Authors: Cherney Alison
Published: March 2007

Marketing planning is a critical task for homecare agencies. Marketing planning includes understanding the role of marketing in the business, an indepth understanding of customers and competitors, and the development of a competitive advantage. This article details the process by which agencies need to follow to develop a successful plan and one that can be implemented to generate desired revenue. It also includes several charts that can be completed in order to build a functional marketing plan.
Orthopaedic/Rehabilitation Specialty Team: A Model for Improved Care
Authors: Roach Janey A. , Sheppard June C.
Published: March 2007

Recent and proposed changes in home care reimbursement have had a profound effect on the delivery of nursing care. Fewer nursing visits are performed due to these cost-reduction strategies. Consequently, each visit that is made must be efficient and high quality. Traditional medical-surgical home care nurses may not have the experience or training to provide the diagnosis-related specialty care for home care patients. A specialty orthopaedic/rehabilitation program can improve the patient care for this population and provide long-term savings to the agency. The development of this program is a model for the development of other specialty programs in home care.
Home Medical Equipment Issues and the 106th Congress
Authors: Wright Kristy , Sokol Eric
Published: March 2007

The Balanced Budget Act of 1997 (BBA) promulgated changes having negative and far-reaching implications for home medical equipment (HME) services including access to care, quality of services, and decimation of an integral part of the health care system. The unexpected results have included closure of an undetermined number of HME providers and serious questions regarding decreased availability of service to Medicare patients. The 106th Congress attempted to address and remedy several of the provisions in the BBA by passing or introducing bills affecting home oxygen therapy, competitive bidding, surety bonds, inherent reasonableness authority, and fraud and abuse.
Using Information Technology as a Strategic Tool for the Prospective Payment System
Authors: Braunstein Mark L.
Published: March 2007

Prospective Payment Systems all share certain common attributes. It is therefore useful for home care to look back at the experiences of hospitals in adapting to PPS. Among the lessons to be learned is the critical role of information technology, and its use in the direct clinical care process. The ultimate goal must be real business process improvement. This is greatly facilitated in an environment where all departments of the business collect and share useful information in a timely manner. The care of patients in the home must be viewed as one of these departments and must use information technology in a manner that is fully integrated with the rest of the business. In time, patients in their home will come to be viewed as a legitimate target for information systems with many of the same objectives we now have for the information systems used by our skilled clinicians.
Nutritional care of the geriatric patient
Authors: Hess Letitia V.
Published: March 2007

The special nutritional needs of the elderly are described and practical information is provided to assist the home care professional in meeting these needs and preventing nutritionally related problems.
Development of a comprehensive suicide protocol in a home health care and social service agency
Authors: Kruse Elizabeth Ann , Jones Glee
Published: March 2007

With the increase in the occurrence of suicide in the home health care setting, recognizing the symptoms of suicidal ideation and providing appropriate intervention are necessities. Many times the need for policies and procedures or protocols is recognized by clinicians and is brought to first-level supervisors for resolution. This article provides a model to help develop the necessary tools for staff. The model includes six major categories: staff education, assessment, identification of clients at risk for suicide, assessment parameters, intervention, and follow-up.
Central catheter care and maintenance
Authors: Guardis Stephanie
Published: March 2007

This article is an excellent guide for the care of patients with central catheter venous devices, including patient therapy selection, special features, care and maintenance, complications and nursing actions, and patient and family education.
The interdisciplinary approach of hospice care for children, their families, and health care providers
Authors: Armsfrong-Dailey Ann
Published: March 2007

"Children are not supposed to die," but they do. The death of a child leaves long-lasting negative effects if provisions are not made to deal with the grief. The most important factor is the unnecessary isolation of the child and family. This article presents a perspective as well as a challenge to provide an interdisciplinary and interorganizational approach to meet the need.
Communicating with the Alzheimer's patient
Authors: Rector Kathryn L.
Published: March 2007

Alzheimer's disease is progressive and affects memory, cognition, and language. The author provides helpful suggestions for the family and caregivers for the early, middle, late, and then terminal stages of the disease. Included are tables describing symptoms and instructions to assist the family and ultimately provide a means of communication for the patient, which is essential to the quality of life.
Psychosocial manifestations of arthritis for the individual and family
Authors: ZuckerHodes Denise , Charles Carol
Published: March 2007

A person diagnosed with arthritis is in most cases confronted with a lifelong chronic disease. Arthritis often follows an unpredictable course with an uncertain future. Patients are faced with many life changes and cannot help but respond to each new situation emotionally. Many patients claim that the mental pain and emotional turmoil caused by this chronic illness are worse than the physical pain. This article presents developmental models to enhance the health care professional's understanding of the emotional needs of the patient with arthritis.
Neuromuscular assessment of the home client
Authors: Jackson Janet E. , Neighbors Marianne
Published: March 2007

In this article the authors provide a review of the anatomy and physiology of the neurologic and musculoskeletal systems and components of the health history and physical examination of these systems. The information presented in this article may be utilized to develop home health care assessments or to serve as a review for home care clinicians.
Access to home health care: Negotiating with the gatekeepers
Authors: Preston karen
Published: March 2007

This article focuses on the increasing need to assist the client to access the home health care system. The "gatekeepers," or those controlling the referrals, are varied and growing in number. The need to educate has never been as critical as it is in the current health care environment. This article presents the steps necessary to negotiate for services on behalf of the client. This is necessary reading for all clinicians, discharge planners, home care intake coordinators, home health care managers, and other gatekeepers.
Beware a child suffers
Authors: Panchal Joan A.
Published: March 2007

Sibling relationships powerfully influence children in many areas. The loss of a brother or sister disrupts the relationship and may have profound implications for the surviving children. This article discusses issues including a child's perception of death, life experi ences, social class, and effects on the family. The author suggests nursing interventions and provides a list of recommended books on death.
Alleged failure to treat a technology- dependent infant in the home health care setting: A risk management case study
Authors: Bulau Judith M.
Published: March 2007

This article presents an actual case history of a situation that was mismanaged and re sulted in a very large settlement for the patient who was severely impaired neurologically as a result of poor crisis intervention. The case study acts as a resource for pediatric home health care providers to develop standards from a risk management perspective. It also points out to each of us our individual responsibility to be prepared to provide safe, high quality care in the home.
The role of the pharmacist on the home health care team
Authors: McPherson Mary Lynn
Published: March 2007

This article discuses the vital role of the pharmacist on the home care interdisciplinary patient care team. It posits that as the acuity level of patients admitted to home care increases and as the complexity of treatment regimens also increases, the professional pharmacist will soon become a regular staff member of home health agencies.