bluuebunny/crossref_metadata_2025 huggingface dataset:
RELATIONSHIP BETWEEN INSTRUMENTAL AND SENSORY PARAMETERS OF COOKED SWEETPOTATO TEXTURE1
Authors: TRUONG V.D. , HAMANN D.D. , WALTER W. M.
Published: February 2007

This study compared two instrumental methods, namely uniaxial compression and texture profile analysis (TPA), with sensory evaluation in describing the textural properties of cooked sweetpotatoes. The steamed cooked samples (1.35 × 2.2 cm cylinder) of four cultivars and six selections were subjected to a trained texture profile panel for sensory ratings and the two instrumental methods for determination of the mechanical properties. Factor analysis indicated that the 15 sensory variables were grouped into 3 main factors, namely moistness‐firmness (factor 1), particles (factor 2), and fiber (factor 3). Among the instrumental parameters, shear stress of compression and fracturability, hardness, and gumminess of TPA correlated highly (R = 0.73–0.95) with both the mouthfeel and mechanical‐type sensory notes. These parameters of the two instrumental methods were linearly related (R2≥ 0.95) and could be converted from one to another with a high degree of reliability. Regression equations based on shear stress significantly explained (R2= 0.71–0.91) eight of the sensory notes. These instrumental parameters can be good predictors of cooked sweetpotato texture.
CATEGORIZATION OF ENGLISH AND FINNISH TEXTURE TERMS AMONG CONSUMERS AND FOOD PROFESSIONALS
Authors: LAWLESS HARRY , VANNE MIKA , TUORILA HELY
Published: February 2007

Approximately 70 texture and mouthfeel descriptive words were studied in English and in Finnish for their conceptual categorization via sorting, multidimensional scaling, and cluster analysis. Two groups were tested within each language, a consumer group and a group of food professionals. Categories for texture terms were generally similar for the two knowledge groups and for the two language groups. Major categories included a geometric, particle‐related category, a category describing the degree of open structure, firmness/compressibility, thickness and adhesiveness, deformability and elasticity, moisture terms, oiliness, and a category related to the presence of effervescence. Differences between groups appear to be due to the adoption of specific frames of reference (specific foods) assumed by some participants (e.g. sauce‐related terms for Finnish food professionals). Other variations may be attributable to nuance or differences in shades of meaning and connotation and to the different levels of specificity in the two languages (e.g. Finnish has three specific words for the English term “thick”).
CHARACTERISATION OF FOAM PROPERTIES USING IMAGE ANALYSIS
Authors: SARKER DIPAK K. , BERTRAND DOMINIQUE , CHTIOUI YOUNÈS , POPINEAU YVES
Published: February 2007

The physical properties of a series of model protein, surfactant and protein/surfactant foams were enumerated and investigated using foam conductivity, surface tension, preliminary surface rheology and bulk viscosity measurements. Images of various predetermined stages in the evolution of foam samples were obtained. Foam images were recorded, digitised and analysed using mathematical analysis of image texture. A textural appreciation was achieved by counting bubbles in selected images at key points during the evolution of the foam. Statistical treatment allowed delineation of real and mathematical artefacts generated in textural descriptions of foams. A principal component analysis parameter was identified, which not only corresponded with bubble size but also described bubble shape and occurrence in the texture. Analysis of the data showed correlations between sample images and changes in the structure and the composition of the adsorbed interfacial layer, highlighted using physical measurements.
MONITORING PROCESS CHEESE MELTABILITY USING DYNAMIC STRESS RHEOMETRY1
Authors: SUTHEERAWATTANANONDA M. , BASTIAN E.D.
Published: February 2007

Meltability of process Cheddar cheese made with disodium phosphate (DSP) and trisodium citrate (TSC) at various moisture contents was determined with a Rheometrics dynamic stress rheometer using 25 mm parallel plate geometry. Slippage was controlled either by bonding ethyl‐2‐cyanoacrylate adhesive directly to the plates or using serrated plates. Results from serrated plates were more consistent and repeatable than the technique with adhesive. Transition temperature was defined as the lowest temperature at which tan δ= 1 and reflects a change in cheese properties such that elastic and viscous properties are equivalent. Moisture contents between 38.60 to 39.80% did not significantly influence the transition temperature of disodium phosphate and trisodium citrate process cheese. Transition temperature of process cheese containing TSC was lower than cheese containing DSP. Arrhenius plot of complex viscosity (ɛ*) versus temperature indicated that the rate of change in viscosity of TSC process cheese was higher than that of DSP cheese.
PREDICTION OF SENSORY TEXTURE OF FETA CHEESE MADE FROM ULTRAFILTERED MILK BY UNIAXIAL COMPRESSION AND SHEAR TESTING
Authors: WIUM H. , QVIST K.B.
Published: February 2007

The ability to predict sensory texture properties of Feta cheese made from ultrafiltered milk (UF‐Feta) from uniaxial compression, small shear deformation measurements (frequency sweep, strain sweep, relaxation) and indices of proteolysis was studied. In principal component analysis (PCA) some of the instrumental variables were highly correlated, e.g. the moduli from uniaxial compression and shear measurements; and strain at fracture from uniaxial compression and indices of proteolysis. PCA of the six sensory attributes determined by a trained panel showed that mainly one type of information was present in the sensory results. Partial Least Squares regression (PLS) of all results revealed that stress at fracture from uniaxial compression was the individual instrumental parameter having the highest correlation with the sensory texture attributes. Of these, the three firmness attributes were best predicted by the instrumental parameters. As the shear measurements were not very useful for prediction of sensory texture properties by themselves, and as the increase in prediction precision by inclusion of these measurements was marginal, it is suggested that either stress at fracture alone, or together with three other parameters from uniaxial compression should be used to describe texture properties of UF‐Feta cheese.
NEW PARAMETERS FOR INSTRUMENTAL TEXTURE PROFILE ANALYSIS: INSTANTANEOUS AND RETARDED RECOVERABLE SPRINGINESS
Authors: FISZMAN S. M. , PONS M. , DAMÁSIO M.H.
Published: February 2007

Cylindrical samples of gelatin, K‐carrageenan/locust bean gum and gellan gum gels were subjected to two successive cycles of compression at three predetermined deformation levels corresponding to 25, 50 and 75% of their respective degrees of compression at failure. Values of “recoverable instantaneous springiness” (Sins) and “recoverable retarded springiness” (Sret) were measured. Values of Sins and Sret for the gelatin samples were similar and close to 1, indicating a very fast and almost complete recovery of their initial height. By contrast, for K‐carrageenan/locust bean gum and gellan gels the values of Sins and Sret were quite different, indicating that recovery was retarded. These parameters seem to be a good index of the relative magnitude of elastic and viscous components of foods. This was confirmed by relaxation tests.
EFFECT OF HIGH PRESSURE PROCESSING ON THE TEXTURE OF SELECTED FRUITS AND VEGETABLES
Authors: BASAK S. , RAMASWAMY H.S.
Published: February 2007

Prepared fruits and vegetables were subjected to high pressure processing at 100–400 MPa for 5–60 min in an isostatic press and their influence on product texture was evaluated. Pressure had a dual effect on product texture characterized by an initial loss in texture, ascribed to the instantaneous pulse action of pressure, followed by a more gradual change as a result of pressure‐hold. The extent of the initial loss and the subsequent partial recovery were pressure dependent with the former more prominent at higher pressures and the latter at lower pressures. The pressure treated samples were generally brighter in color somewhat resembling the appearance of mildly heat treated samples. For all vegetables pressure treated at 100 MPa for 60 min, the initial loss in texture was totally recovered during the pressure hold yielding an overall texture firmer than that of the raw product. There was no recovery of texture during the standing period at atmospheric pressure after the pressure treatment.
DEVELOPMENT OF A SENSORY TEXTURE PROFILE OF COOKED POTATOES BY MULTIVARIATE DATA ANALYSIS
Authors: THYBO ANETTE KISTRUP , MARTENS MAGNI
Published: February 2007

A sensory texture profile of cooked potatoes (Solanum tuberosum) was developed through two training periods in 1995 and 1997. Training time necessary to obtain a reliable sensory panel in assessing texture attributes was studied by the use of univariate and multivariate data analysis. The panel was interviewed and introduced to the Texture Profile Method. A list of texture attributes, ranging from non oral terms to terms evaluated after the first bite and the following mastications, was developed resulting in 14 texture attributes, Analysis of variance (ANOVA), discriminant partial least squares regression (DPLSR) and principal component analysis (PCA) was used to reduce the texture profile to 8 reliable sensory attributes covering the geometrical (reflection, mealiness, graininess), mechanical (firmness, hardness, springiness chewiness) and moistness characteristics. These variables explained 89% and 86% of the total variance in 1995 and 1997, respectively. Relevant criteria for studying panel performance are discussed. Training for more than one day did not significantly improve panel performance. Geometrical attributes as well as moistness were found easier to evaluate than the mechanical attributes.
EFECT OF pH BUFFERS ON MECHANICAL PROPERTIES OF GELLAN GELS
Authors: MAO RUNSHENG , TANG JUMING , SWANSON BARRY G.
Published: February 2007

The strength and deformability of calcium cross‐linked gellan gels as affected by pH 3.5 and 5.0 citrate and acetate buffers were measured by large compressive deformation test until failure. The trend of dependence of gel strength on polymer and calcium concentrations was similar to gels formed in distilled water without pH adjustment. A critical calcium concentration was observed for each gellan concentration. Gels formed at the critical calcium concentration exhibited the maximum strength. The chelating effect of pH 5.0 citrate buffer greatly increased the critical calcium concentration. The failure strain, representing the deformability, of gellan gels formed in buffers behaved differently from gels formed in distilled water. In the pH 3.5 buffer systems, gellan gels were brittle regardless of gellan and calcium concentrations. In the pH 5.0 buffer systems, gellan gels were brittle at high calcium concentrations and ductile at calcium concentrations less than 24 mM in citric buffer and less than 6 mM in acetate buffer.
INSTRUMENTAL AND SENSORY CHARACTERIZATION OF COOKED POTATO TEXTURE
Authors: THYBO ANETTE KISTRUP , MARTENS MAGNI
Published: February 2007

Uniaxial compression, Texture Profile Analysis (TPA) and chemical measurements were related to sensory texture evaluation of potato quality during storage. Principal component analysis grouped the varieties into three types of variation: mealiness versus firmness and springiness (PC1), moistness versus adhesiveness (PC2) and hardness versus adhesiveness and moistness (PC3). In uniaxial compression the variable ‘stress', ‘work up to fracture’ and ‘total work during compression’ described the same type of information in the data. These uniaxial data and most of the TPA data were highly correlated. Uniaxial compression data (stress, strain, modulus of deformability), starch structural data (area, roundness, aspect ratio), specific gravity and pectin methyl esterase activity discriminated between the varieties and harvest times. Partial Least Squares Regression showed stress, strain, modulus of deformability and specific gravity to be the most important variables in distinguishing between two groups of sensory texture attributes explaining 65% of the total variance in the sensory data. Coefficients of correlation between predicted and measured sensory attributes were in the range 0.36–0.79. The TPA data were not found to be relevant substitutions for the sensory attributes.
TEXTURAL CHARACTERISTICS OF CHEESE ANALOGS INCORPORATING FAT REPLACERS
Authors: LOBATO‐CALLEROS C. , VERNON‐CARTER E. J. , SANCHEZ‐GARCIA J. , GARCIA‐GALINDO H. S.
Published: February 2007

The textural characteristics and microstructure of cheese analogs whose fat content was reduced with different ratios of low methoxyl pectin and whey protein concentrate commercial fat replacers were studied. Textural characteristics were determined by the instrumental Texture Profile Analysis and by a trained sensory panel. Microstructure was determined using Scanning Electron Microscopy. Whey protein concentrate (WPC) analogs showed lower values for the textural characteristics of hardness and firmness, replaced less fat and retained less water than the low methoxyl pectin (LMP) analogs. The LMP analogs exhibited a discontinuous protein matrix containing very small‐dispersed fat droplets, associated to polyhedral gel particles, while the WPC analogs presented a smooth continuous protein network, which perfectly enwrapped larger fat particles. Polynomial models that predict the cheese analogs texture in function of the fat replacer, fat and moisture ratios in the formulation were established.
VARIATIONS IN FLEXURAL AND COMPRESSIVE FRACTURE BEHAVIOR OF A BRITTLE CELLULAR FOOD (DRIED BREAD) IN RESPONSE TO MOISTURE SORPTION
Authors: CHANG Y. P. , CHEAH P. B. , SEOW C. C.
Published: February 2007

Mechanical properties of dried bread (a cellular baked product) equilibrated at different water activities (Aw) were measured using three‐point bending and uniaxial compression to compare their responses to moisture sorption. The glass‐to‐rubber transition was clearly demarcated in all the mechanical property‐Aw curves, although there were differences in critical Aw (0.32–0.56) at which the dramatic changes in mechanical properties occurred. The role of water appeared to be strictly that of a plasticizer where flexural mechanical parameters were concerned, leading to reduced modulus and fracture stress but increased fracture strain with increasing Aw. Uniaxial compression tests revealed moisture‐induced mechanical antiplasticization effects on the material in the glassy state which resulted in maximum compressive fracture stress but minimum fracture strain over the Aw range from 0–0.56. Compressive modulus apparently was not affected much by moisture sorption up to an Aw of 0.43, above which it decreased sharply.
FAT REPLACERS IN LOW‐FAT MEXICAN MANCHEGO CHEESE
Authors: LOBATO‐CALLEROS C. , ROBLES‐MARTINEZ J. C. , CABALLERO‐PEREZ J. F. , VERNON‐CARTER E. J. , AGUIRRE‐MANDUJANO E.
Published: February 2007

Low‐fat Manchego cheeses (15 g fat/L milk) were prepared with three commercial fat replacers consisting of low methoxyl pectin (LMP), whey protein concentrate (WPC) and microparticulated whey protein (MWP). A low‐fat cheese (15 g fat/L milk) without added fat replacer and a full‐fat cheese (30 g fat/L milk) were prepared as controls. Cheeses were matured thirty days prior to instrumental texture profile analysis, microstructure analysis, and discriminative sensory evaluation. Scanning electron micrographs showed that the low‐fat cheeses incorporating the LMP and WPC fat replacers lost the compact and dense protein matrix characteristic of the low‐fat control cheese and exhibited hardness, springiness, cohesiveness and chewiness similar to the full‐fat control cheese. No significant difference was found in the sensory characteristics between the full‐fat control cheese and the cheese incorporating WPC.
INSTRUMENTAL TEXTURE OF SET AND STIRRED FERMENTED MILK. EFFECT OF A ROPY STRAIN OF LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS AND AN ENRICHED SUBSTRATE
Authors: DOMÍNGUEZ‐SOBERANES J. , GARCÍA‐GARIBAY M. , CASAS‐ALENCÁSTER N. B. , MARTÍNEZ‐PADILLA L. P.
Published: February 2007

Texture profile analysis (TPA) of stirred and set cultured milk were evaluated, using an exopolysaccharide producing strain of Lactobacillus delbrueckii subsp. bulgaricus (NCFB 2772) and a protein enriched substrate (retentate). In both cases, samples were compared respectively with a nonropy strain (NCFB 1489) and reconstituted skim milk substrate. The retentate fermented products were firmer in comparison with skim milk products, both at 10% of total solids. A loss of structure occurred when the retentate products were stirred causing a nine‐fold decrease in hardness, whereas in cultured milk products the loss was of around three‐fold. The main differences were found in adhesiveness and fracture characteristics. Set retentate ropy product was five times more adhesive than the nonropy one, whereas in stirred retentate and set skim milk products the difference was two‐fold. No differences in adhesiveness were detected when skim milk products were stirred using either strain. The fracture force on ropy retentate samples increased after fracture while the nonropy ones showed a decrease, implying more structural breakdown in the latter. On set products, cohesiveness increased slightly due to the ropy strain. Changes in texture observed between ropy and nonropy strains can be attributed to exopolysaccharide attachment to the casein matrix being increased when the protein content is higher.
FOOD HARDNESS AND FRACTURABILITY ASSESSMENT BY AN ELECTRONIC SENSING SYSTEM1
Authors: PENG YANKUN , SUN XIUZHI , CARSON LIN , SETSER CAROLE
Published: February 2007

Two texture properties of food, hardness and fracturability, were studied by an electronic sensing system (ESS) with 29 cereal‐based foods that represented a range of textures. Three electrodes were used with one located on the cheekbone, one on the lower jaw bone, and the other one, a ground, on the ear lobe. Total energy, peak energy, and Fourier power of the first bite ESS signals were analyzed. The Fourier power of the muscle motion in biting was highly correlated to the muscle motion total energy. Sensory hardness and fracturability were correlated with the first bite ESS total energy and first bite ESS Fourier power (r = 0.82 and 0.74).
USE OF PHYSICO‐CHEMICAL METHODS FOR ASSESSMENT OF SENSORY CHANGES IN CARROT TEXTURE AND SWEETNESS DURING COOKING
Authors: BELIE N. De , LAUSTSEN A. M. , MARTENS M. , BRO R. , BAERDEMAEKER J. De
Published: February 2007

The change in texture and flavour during cooking of carrot discs of 5 different batches was investigated by sensory analysis and four different physico‐chemical measurements. The five most important sensory attributes were sweet odour, sweet taste, juiciness, hardness and crispness. All sensory descriptors underwent a similar decrease in intensity during cooking for up to 15 min. Hardness and crispness were highly correlated. Principal Component Analysis (PCA) showed differences between the experimental samples. The first principal component explained 99% of the total variance and was related to the cooking time. The second principal component pointed at differences between the carrot batches, for example, carrots grown on a sandy soil (3‐4% organic matter) and kept over winter on a straw covered field, were less sweet, but more juicy, crisp and hard than carrots of the same cultivar grown on a soil with a higher humus content (8% organic matter) and kept in a cool store. Soluble solids content (SSC), dry matter (DM), tensile strength (Ft) and compressive strength (Fc) also decreased with cooking time. SSC and DM decreased more or less linearly, while Ft and Fc showed an exponential decrease from one minute cooking onwards. Due to the different effect of cellular turgor on tensile and compressive strength, Ft dropped rapidly within the first minute of cooking, while Fc remained constant. Ft and Fc showed a high correlation with the sensory parameters. A two‐component PLS‐model including all four physico‐chemical measurements estimated the juiciness with an average root mean square error of prediction (RMSEP) of 0.25 on a sensory scale ranging from 0 to 15, and the other attributes with an average RMSEP between 1 and 1.25. These physico‐chemical measurements provide a faster and cheaper quality estimation than sensory evaluation by a trained panel and may help the ready‐to‐use food products and catering industries to determine optimum cooking times.
MECHANICAL PROPERTIES OF TOMATOES AS RELATED TO PUNCTURE INJURY SUSCEPTIBILITY
Authors: DESMET MICHÈLE , LAMMERTYN JEROEN , VERLINDEN BERT E. , NICOLAÏ BART M.
Published: February 2007

The relation between mechanical properties of tomato (Lycopersicon esculentum Mill.) and puncture injury susceptibility was investigated using two cultivars: Tradiro, which is moderately resistant and Blitz, which is very susceptible. Mechanical properties were determined using a universal testing machine and an acoustic firmness sensor. The susceptibility to puncture injury was measured by a pendulum test. By means of Partial Least Squares analysis (PLS), a relationship with a coefficient of determination (R2) of 0.78 was found between the mechanical properties and the puncture injury susceptibility of the tomato cultivar. High loadings were found for the force required to puncture the tomato with and without skin, the elasticity of the fruit, the toughness of the skin and the acoustic firmness of the tomato fruit, indicating that these mechanical properties affect the susceptibility to puncture injury. The obtained results directly imply that these mechanical properties should be used to screen for genotypes with lower susceptibility to puncture injury.
DETERMINATION OF PRACTICALLY SIGNIFICANT DIFFERENCES IN THE SENSORILY PERCEIVED CONSISTENCY OF SEMILIQUID FOODS1
Authors: CHANASATTRU WANLOP , CORRADINI MARIA G. , PELEG MICHA
Published: February 2007

The consistency of commercial salad dressing, chocolate pudding and mustard samples before and after controlled disruption was assessed by squeezing flow viscometry and evaluated sensorily by an untrained panel. The instrumental parameters were the apparent stress at 1.5 and 1.0 mm height and the apparent residual stress after 60 and 120 s relaxation (at 1.0 mm height). The panelists were asked to identify the sample(s) with the stronger consistency in a triangular test. The percent correct identifications was plotted against the difference in the magnitude of the instrumental parameters and their ratios. The scatter of these plots suggests that the effective stimulus for consistency perception was primarily the overall resistance to deformation or flow and to a much lesser extent to more subtle rheological characteristics like the ‘degree of solidity'. In the range of consistencies examined, the detection thresholds were on the order of 0.5‐0.7 kPa and 0.4‐0.6 kPa at 1.0 and 1.5 mm height, respectively. They corresponded to stress ratios on the order of 0.75‐0.85. Results of this kind will enable setting objective standards for the consistency of commercial semi liquid foods and tolerance margins to deviations from them.
TEXTURE OF SEMI‐SOLIDS: SENSORY FLAVOR‐TEXTURE INTERACTIONS FOR CUSTARD DESSERTS
Authors: DE WIJK RENÉ A. , RASING FRED , WILKINSON CLARE L.
Published: February 2007

Possible interactions between flavor and oral texture sensations were investigated for four flavorants, diacetyl, benzaldehyde, vanillin, and caffeine, added in two concentrations to model vanilla custard desserts. The flavorants affected viscosities and resulted in corresponding changes in perceived thickness and melting sensations. In addition, flavorants affected prickling sensations, probably via activation of the trigeminal nerve system, and sensations of roughness, astringency, and dryness/mealiness. Finally, the effects of flavorants on these individual texture attributes also resulted in flavorant effects on creaminess and fattiness, sensations based on combinations of the above attributes.
APPLYING MACHINE LEARNING METHODS IN STUDYING RELATIONSHIPS BETWEEN MOUTHFEEL AND MICROSTRUCTURE OF OAT BREAD
Authors: SALMENKALLIO‐MARTTILA M. , ROININEN K. , LINDGREN J.T. , ROUSU J. , AUTIO K. , LÄHTEENMÄKI L.
Published: February 2007

The aim was to study whether machine learning can be applied in analysing microstructure of food from microscopy images and whether the state of macromolecules, protein and starch, can be related to sensory mouthfeel. Addition of gluten and transglutaminase modified the microstructure and mouthfeel of five oat bread samples. Light microscopy, instrumental texture profile analysis and descriptive sensory analysis were used to analyse the test breads. Digital image analysis was used to obtain numerical data on starch and protein phases in the breads. Degree of starch gelatinization and protein network properties were extracted from microscopy images by expert ratings. Many of the bread sensory properties could be predicted using instrumental texture and image analysis features. Machine learning of degree of starch gelatinization and protein network structure properties from expert classified microscope images was studied. Color histograms and co‐occurrence matrix statistics were suitable preprocessing techniques for the images. In both starch gelatinization and protein network structure classification, the prediction error of an induced model tree was lower than the standard deviation between independent predictions given by experts.
Patient Bypass Behavior and Critical Access Hospitals: Implications for Patient Retention
Authors: Liu Jiexin (Jason) , Bellamy Gail R. , McCormick Melissa
Published: February 2007

ABSTRACT: 
Purpose: To assess the extent of bypass for inpatient care among patients living in Critical Access Hospital (CAH) service areas, and to determine factors associated with bypass, the reasons for bypass, and what CAHs can do to retain patients locally. Methods: Six hundred and forty‐seven subjects, aged 18 years and older, who had been admitted to a hospital for inpatient care in the past 12 months and lived within 15‐20 miles of 25 randomly selected CAHs were surveyed by phone during the period from early February through late July 2005. Survey questions included demographic characteristics, general health status, travel time/distance to health care, questions on satisfaction with local health services, bypass behavior, and solicited suggestions on how local hospitals could retain patients locally. Findings: About 60% of surveyed patients bypassed their local CAHs for inpatient care including 16% who were referred to another facility by the local CAH/health care providers and would use the local hospital if needed services were available. Bypass rates ranged from 16% to 70% across the sampled CAHs. Factors associated with bypass included age, income, satisfaction with the local hospital, and traveling distance/time. Lack of specialty care, limited services, and the quality/reputation of local services/doctors were most frequently mentioned as reasons why patients bypass local CAHs. Conclusions: The bypass rate for sampled CAHs is considerably higher than the 20%‐50% bypass rates documented in the literature for all hospitals in general using discharge/administrative data. The sizeable variation in bypass rates across CAHs suggests that the appropriate response/fix should come from the facility/community levels.
The ‘New Competition’ and Working Time
Authors: Rubery Jill , Horrell Sara
Published: February 2007

Jill Rubery, who is Senior Lecturer at the Manchester School of Management, and Sara Horrell, Lecturer in the Faculty of Economics, University of Cambridge, draw on a study for the Equal Opportunities Commission to discuss the significance of the competitive conditions said to lie behind changes in working time. They argue that the existing approaches to understanding these changes – they are ‘determined’ by the ‘market/technology’ or relate to a redefinition of power relations within the workplace – are both inadequate. What is required, they suggest, is a more complex analysis of competition which takes into account both the factors that shape market conditions and the factors inside the organisation that influence responses to them.
Multinational Companies and Human Resource Management: an Overview of Research Issues1
Authors: Ferner Anthony
Published: February 2007

Anthony Ferner, who is Principal Research Fellow in the Industrial Relations Research Unit at the University of Warwick, uses a wide range of literature and recent empirical research to examine the consequences for HRM of central facets of multinational companies – corporate structure and strategy, country of operation and country of origin. How, for example, do they impact on the degree of cross‐national coordination of human resource policies? Are there distinct ‘national’ cultures that infuse these policies? How does ‘corporate culture’ interact with national management cultures of ‘host’ countries? In considering the implications of the discussion for a future research agenda, he emphasises the need to redress the overwhelming concentration in the existing literature on US and Japanese companies.
Organisational Decentralisation and Budgetary Devolution In Local Government: A Case of Middle Management Autonomy?
Authors: Keen Linda
Published: February 2007

Linda Keen, who is Lecturer in Human Resource Management at the Canterbury Business School, uses a case study investigation of a local authority well advanced in its adoption of the ‘new’ devolved management systems, to identify the views of middle managers themselves about the extent to which devolved budgeting had brought about a real increase in their managerial autonomy, focusing on key elements of budgetary devolution identified in the literature, including the roles of devolved finance staff. She concludes that increases in these managers’ budgetary responsibilities were generally not accompanied by corresponding increases in their autonomy over budgetary management decisions, and identifies a number of human resource management issues, arising from this non‐alignment, in relation to management control systems, and training, motivation and reward management strategies.
Building the Theory of Comparative Hrm
Authors: Boxall Peter
Published: February 2007

The study of comparative HRM is needed to complement and condition the field of international HRM. But the task of building a theory of comparative HRM is not a simple one. This article argues that the goal of such theory should be to account for differences in workforce capability and labour productivity across nations. Suggesting what ought to be explained, however, is much easier than providing credible explanations. the article argues that it is important to identify dominant models of HRM in each country, recognising that there is significant variation both within and between nations. Management in firms plays a critical role in shaping models of labour management but analysis must also take account of the impact of other actors such as the state and labour.
The Extent of Divergence in Human Resource Practice Across Three Chinese National Cultures: Hong Kong, Taiwan and Singapore
Authors: Paik Yongsun , Vance Charles M. , Stage H. Daniel.
Published: February 2007

This study examines the extent of divergence versus convergence impact on the design of performance appraisal schemes across three Chinese culture‐based newly industrialised countries: Hong Kong, Taiwan and Singapore. This survey research, which assessed respondents’ perceptions of their country's predominant behavioural characteristics of management practice pertinent to performance appraisals, demonstrated significant differences among the countries under study. the results suggest that, contrary to past cross‐cultural cluster research, homogeneity should not automatically be assumed in guiding important management practices such as performance appraisal.
An evaluation of the Investors in People Standard
Authors: Alberga Trixy , Tyson Shaun , Parsons David
Published: February 2007

The authors describe the Investors in People Standard and explain the process which organisations need to complete to gain the accolade Investor in People. A postal survey with 455 respondents is described and findings given. A total of 17 case studies were also conducted, as were seven interviews with key agencies in this field. The authors conclude that there is evidence of positive perception of the impact of human resource development (HRD) on organisational performance and that there is a common acceptance of certain strategies as best practice. There is also evidence that the adoption of a systematic process to adjusting training and development to business strategies results in a more normative commitment to employee development.
Start‐up and ageing in greenfield sites
Authors: Leopold John W. , Hallier Jerry
Published: February 2007

Greenfield sites are believed to be locations where a separate and distinct approach to the management of people can most easily and successfully be introduced. After discussing different definitions of greenfield sites and examining whether the ageing of greenfield sites should best be characterised as a dichotomy or a continuum, this paper presents a two‐dimensional framework of analysis for the employee relations policy of new plants. This characterises greenfield sites and assists in judging the extent to which a strategic HR approach can be sustained. Drawing on eight case studies, the paper examines both the start‐up and consolidation phases of new plant development. A number of factors which inhibit sustaining a strategic HR approach are examined, focusing on the tension between ideology and markets. The paper concludes that the four‐quadrant matrix approach appears to help assess both the initial approach and management's ability to sustain this over time. Suggestions for further research to test the matrix are made.
Human resource management on the line?
Authors: McGovern Patrick , Gratton Lynda , Hope‐Hailey Veronica , Stiles Philip , Truss Catherine
Published: February 2007

The prospects for devolving HR activities to the line are examined in this article. Evidence drawn from a wider study of HRM in practice suggests that, while line manager involvement is possible, their practices tend to be inconsistent in implementation and uneven in quality. A number of constraints on line management practice were identified. First, there is limited reinforcement of practice through institutional forces. Secondly, the short‐term nature of managerial activity means that a greater priority is placed on the achievement of the numbers rather than the achievement of numbers through people. Finally, downsizing and delayering place tremendous pressures on the time which line managers could allow for people matters generally. These findings challenge much of the rhetoric associated with the idea of giving HRM back to the line by arguing that the quality of line management practice may distort the overall impact of HR policies.
EXPLORING ATTRITION BIAS: THE CASE OF THE KHAYELITSHA PANEL STUDY (2000‐2004)
Authors: Magruder Jeremy , Nattrass Nicoli
Published: February 2007

Attrition bias is a problem for users of panel data. Researchers need to know what socio‐economic factors are associated with attrition, and whether this is of relevance for the kind of analysis they want to conduct. This paper discusses attrition bias in the 2000/2004 Khayelitsha panel study. It shows that women, shack‐dwellers and people living in smaller households are more likely to attrit, but that the impact of these variables on the probability of attrition is relatively small. The implications for labour‐market analysis are then explored using Mincerian earnings functions and a probit regression on whether respondents are wage‐employed or not. The coefficients generated using a restricted sample of non‐attritors do not differ significantly from those generated by the entire sample. This suggests that attrition bias in this particular data set is not a problem for this kind of labour market analysis.
Model for continuously scanning ultrasound vibrometer sensing displacements of randomly rough vibrating surfaces
Authors: Ratilal Purnima , Andrews Mark , Donabed Ninos , Galinde Ameya , Rappaport Carey , Fenneman Douglas
Published: February 2007

An analytic model is developed for the time-dependent ultrasound field reflected off a randomly rough vibrating surface for a continuously scanning ultrasound vibrometer system in bistatic configuration. Kirchhoff’s approximation to Green’s theorem is applied to model the three-dimensional scattering interaction of the ultrasound wave field with the vibrating rough surface. The model incorporates the beam patterns of both the transmitting and receiving ultrasound transducers and the statistical properties of the rough surface. Two methods are applied to the ultrasound system for estimating displacement and velocity amplitudes of an oscillating surface: incoherent Doppler shift spectra and coherent interferometry. Motion of the vibrometer over the randomly rough surface leads to time-dependent scattering noise that causes a randomization of the received signal spectrum. Simulations with the model indicate that surface displacement and velocity estimation are highly dependent upon the scan velocity and projected wavelength of the ultrasound vibrometer relative to the roughness height standard deviation and correlation length scales of the rough surface. The model is applied to determine limiting scan speeds for ultrasound vibrometer measuring ground displacements arising from acoustic or seismic excitation to be used in acoustic landmine confirmation sensing.
Integration efficiency for speech perception within and across sensory modalities by normal-hearing and hearing-impaired individuals
Authors: Grant Ken W. , Tufts Jennifer B. , Greenberg Steven
Published: February 2007

In face-to-face speech communication, the listener extracts and integrates information from the acoustic and optic speech signals. Integration occurs within the auditory modality (i.e., across the acoustic frequency spectrum) and across sensory modalities (i.e., across the acoustic and optic signals). The difficulties experienced by some hearing-impaired listeners in understanding speech could be attributed to losses in the extraction of speech information, the integration of speech cues, or both. The present study evaluated the ability of normal-hearing and hearing-impaired listeners to integrate speech information within and across sensory modalities in order to determine the degree to which integration efficiency may be a factor in the performance of hearing-impaired listeners. Auditory-visual nonsense syllables consisting of eighteen medial consonants surrounded by the vowel [a] were processed into four nonoverlapping acoustic filter bands between 300 and 6000Hz. A variety of one, two, three, and four filter-band combinations were presented for identification in auditory-only and auditory-visual conditions: A visual-only condition was also included. Integration efficiency was evaluated using a model of optimal integration. Results showed that normal-hearing and hearing-impaired listeners integrated information across the auditory and visual sensory modalities with a high degree of efficiency, independent of differences in auditory capabilities. However, across-frequency integration for auditory-only input was less efficient for hearing-impaired listeners. These individuals exhibited particular difficulty extracting information from the highest frequency band (4762–6000Hz) when speech information was presented concurrently in the next lower-frequency band (1890–2381Hz). Results suggest that integration of speech information within the auditory modality, but not across auditory and visual modalities, affects speech understanding in hearing-impaired listeners.
Effective compression and noise reduction configurations for hearing protectors
Authors: Chung King
Published: February 2007

The author proposed to adopt wide dynamic range compression and adaptive multichannel modulation-based noise reduction algorithms to enhance hearing protector performance. Three experiments were conducted to investigate the effects of compression and noise reduction configurations on the amount of noise reduction, speech intelligibility, and overall preferences using existing digital hearing aids. In Experiment 1, sentence materials were recorded in speech spectrum noise and white noise after being processed by eight digital hearing aids. When the hearing aids were set to 3:1 compression, the amount of noise reduction achieved was enhanced or maintained for hearing aids with parallel configurations, but reduced for hearing aids with serial configurations. In Experiments 2 and 3, 16 normal-hearing listeners’ speech intelligibility and perceived sound quality were tested when they listened to speech recorded through hearing aids with parallel and serial configurations. Regardless of the configuration, the noise reduction algorithms reduced the noise level and maintained speech intelligibility in white noise. Additionally, the listeners preferred the parallel rather than the serial configuration in 3:1 conditions and the serial configuration in 1:1 rather than 3:1 compression when the noise reduction algorithms were activated. Implications for hearing protector and hearing aid design are discussed.
Comparison of two modeling approaches for highly heterogeneous porous media
Authors: Pispola Giulio , Horoshenkov Kirill V. , Khan Amir
Published: February 2007

The purpose of this paper is to study the acoustic behavior of highly heterogeneous, low density porous structures having a complex pore size distribution using two distinct theoretical approaches. The first approach requires the direct numerical integration of the Biot viscosity correction function. The main requirement here is a knowledge of the probability density function of the pore size, which can be achieved by an optical pore-counting technique. The fact that the observed pore size distribution in these materials could be distinctively split into two parts suggested the use of the second approach based upon the double-porosity theory by Olny and Boutin [J. Acoust. Soc. Am. 114(1), 73–89 (2003)]. The latter approach assumes a low permeability contrast between the two porous scales so that the acoustic properties could be estimated using the semi-phenomenological models of Johnson and Lafarge for the viscous and thermal dynamic permeabilities. Numerical results predicted by the two models are then compared with impedance tube experimental data showing good accuracy of the selected prediction methods.
Safety and Pharmacokinetics of Brecanavir, a Novel Human Immunodeficiency Virus Type 1 Protease Inhibitor, following Repeat Administration with and without Ritonavir in Healthy Adult Subjects
Authors: Reddy Y. Sunila , Ford Susan L. , Anderson Maggie T. , Murray Sharon C. , Ng-Cashin Judith , Johnson Mark A.
Published: February 2007

Brecanavir (BCV) is a novel, potent protease inhibitor in development for the treatment of human immunodeficiency virus (HIV-1) infection with low nM in vitro 50% inhibitory concentrations (IC
50
s) against many multiprotease inhibitor resistant viruses. This study was a double-blind, randomized, placebo-controlled repeat-dose escalation to evaluate the safety, tolerability, and pharmacokinetics of BCV, with or without ritonavir (RTV), in 68 healthy subjects. Seven sequential cohorts (
n
= 10) received BCV (50 to 600 mg) in combination with 100 mg RTV (every 12 h [q12h] or q24h) or alone at 800 mg q12h for 15 days. BCV alone or in combination with RTV was well tolerated, with no serious adverse events reported. The most common drug-related adverse event was headache. BCV was readily absorbed with median time to maximum concentration of drug in serum values ranging from 2.5 to 5.0 h postdose following single- and repeat-dose administration of BCV alone and BCV with RTV 100 mg. Geometric mean BCV accumulation ratios ranged from 1.4 to 1.56 following BCV-RTV q24h regimens and from 1.84 to 4.93 following BCV q12h regimens. BCV steady state was generally achieved by day 13 in all groups. All day 15 BCV-RTV trough concentration values in q12h regimens reached or surpassed the estimated protein-binding corrected in vitro IC
50
target BCV concentration of 28 ng/ml for highly resistant isolates. The pharmacokinetic and safety profile of BCV-RTV supports continued investigation in HIV-1-infected subjects.
Genetic Susceptibility and Caspase Activation in Mouse and Human Macrophages Are Distinct for
Legionella longbeachae
and
L. pneumophila
Authors: Asare Rexford , Santic Marina , Gobin Ivana , Doric Miljenko , Suttles Jill , Graham James E. , Price Christopher D. , Abu Kwaik Yousef
Published: February 2007

Legionella pneumophila
is the predominant cause of Legionnaires' disease in the United States and Europe, while
Legionella longbeachae
is the common cause of the disease in Western Australia. Although clinical manifestations by both intracellular pathogens are very similar, recent studies have shown that phagosome biogeneses of both species within human macrophages are distinct (R. Asare and Y. Abu Kwaik, Cell. Microbiol., in press). Most inbred mouse strains are resistant to infection by
L. pneumophila
, with the exception of the A/J mouse strain, and this genetic susceptibility is associated with polymorphism in the
naip5
allele and flagellin-mediated early activation of caspase 1 and pyropoptosis in nonpermissive mouse macrophages. Here, we show that genetic susceptibility of mice to infection by
L. longbeachae
is independent of allelic polymorphism of
naip5. L. longbeachae
replicates within bone marrow-derived macrophages and in the lungs of A/J, C57BL/6, and BALB/c mice, while
L. pneumophila
replicates in macrophages in vitro and in the lungs of the A/J mouse strain only. Quantitative real-time PCR studies on infected A/J and C57BL/6 mouse bone marrow-derived macrophages show that both
L. longbeachae
and
L. pneumophila
trigger similar levels of
naip5
expression, but the levels are higher in infected C57BL/6 mouse macrophages. In contrast to
L. pneumophila
,
L. longbeachae
has no detectable pore-forming activity and does not activate caspase 1 in A/J and C57BL/6 mouse or human macrophages, despite flagellation. Unlike
L. pneumophila
,
L. longbeachae
triggers only a modest activation of caspase 3 and low levels of apoptosis in human and murine macrophages in vitro and in the lungs of infected mice at late stages of infection. We conclude that despite flagellation, infection by
L. longbeachae
is independent of polymorphism in the
naip5
allele and
L. longbeachae
does not trigger the activation of caspase 1, caspase 3, or late-stage apoptosis in mouse and human macrophages. Neither species triggers caspase 1 activation in human macrophages.