bluuebunny/crossref_metadata_2025 huggingface dataset:
MECHANICAL PROPERTIES OF UNPRESSED SEMI‐HARD CHEESES BY UNIAXIAL COMPRESSION
Authors: WEINRICHTER BRIGITTE , ROHM H. , JAROS DORIS
Published: February 2007

Different lots of Tilsit cheeses, which are characterized by their open structure caused by pressing under their own weight during manufacture, were subjected to uniaxial compression, a quasi‐standard for the evaluation of mechanical properties of hard and semi‐hard cheeses. Additionally, video films showing the behaviour of the specimens during compression were analysed. For standard Tilsit with a fat content of 35% in dry matter, the cheese mass proved to be highly anisotropic with respect to stress response and lateral expansion expressed as apparent Poisson number. Specimens cut perpendicular to the flat side of the cheese wheels, which had lentil‐shaped eyes with their major axis parallel to the compression plates, showed significantly higher stresses and lower Poisson numbers than specimens sampled parallel to the flat side of the cheese wheels. Therefore, stress values calculated on the basis of actual specimen diameter were different from those calculated by assuming constant specimen's volume. However, for samples with a fat content of approx. 60% in dry matter no differences caused by compression direction were observed.
A COMPARISON OF THREE INSTRUMENTAL TESTS FOR PREDICTING SENSORY TEXTURE PROFILES OF CHEESE
Authors: BREUIL PATRICE , MEULLENET JEAN‐FRANCOIS
Published: February 2007

Multivariate analysis techniques were used to seek correlations between texture sensory attributes assessed by a trained professional panel and instrumental measurements (compression, puncture and penetration) carried out on various types of cheeses. Twenty‐nine cheeses were assessed by the panel and instruments. Correlation was sought using Partial Least Squares regression. Hardness (R=0.87), springiness (R=0.98) and cohesiveness of mass (R=0.89) were best predicted by instrumental data from a cone penetration test. The prediction of cohesiveness was acceptable using any of the three instrumental tests performed (0.76<R<0.80). Other attributes were best predicted using either a uniaxial compression or a needle puncture tests.
A COMPARATIVE STUDY OF THE PERFORMANCE OF SELECTED IN‐LINE VISCOMETERS ON NEWTONIAN AND SHEAR‐THINNING FLUIDS*
Authors: ZIMMER LAURA A. , HALEY TIMOTHY A. , CAMPANELLA OSVALDO H.
Published: February 2007

Three commercial instruments for in‐line process measurement of fluid viscosity (an oscillating sphere viscometer, a tube viscometer and a coaxial cylinder viscometer) were evaluated using a Newtonian (60% sucrose) and two shear‐thinning fluids (0.5% xanthan gum and 2% hydroxypropyl methylcellu‐lose). The oscillating sphere viscometer required little or no calibration to measure the viscosity of Newtonian fluids. Otherwise, when compared to results given by analytical off‐line rheometry, the in‐line viscometers were found to be grossly inaccurate in predicting viscosity. A methodology is presented to correct the flow curves generated by each in‐line instrument such that the output measurements are consistent with that given by off‐line rheometry. Additional characteristics of each instrument that should be considered when choosing an instrument for in‐line process application are presented.
ELECTROSTATIC EFFECTS ON PHYSICAL PROPERTIES OF PARTICULATE WHEY PROTEIN ISOLATE GELS
Authors: McGUFFEY MATTHEW K. , FOEGEDING E. ALLEN
Published: February 2007

Physical properties of particulate whey protein isolate gels formed under varying electrostatic conditions were investigated using large strain rheological and microstructural techniques. The two treatment ranges evaluated were adjusting pH (5.2‐5.8) with no added NaCl and adjusting the NaCl (0.2‐0.6 M) at pH 7. Gels (10% protein w/v) were formed by heating at 80C for 30 min. The large strain properties of fracture strain (γf), fracture stress (σf), and a measure of strain hardening (R0.3) were determined using a torsion method. Gel microstructure was evaluated using scanning electron microscopy (SEM) and gel permeability (Bgel). Overlaying σf and γf curves for pH and NaCl treatments demonstrated an overlap where gels of equal σf and γf could be formed by adjusting pH or NaCl concentration. The high fracture stress (σf∼ 23 kPa and γf∼ 1.86) pair conditions were pH 5.47 and 0.25 M NaCl, pH 7.0. The low fracture stress (σf∼ 13 kPa and γf∼ 1.90) pair conditions were pH 5.68 and 0.6 M NaCl, pH 7.0. The 0.25 M NaCl, pH 7 treatment demonstrated higher R0.3 values than the pH 5.47 treatment. When the sulfhydryl blocker n‐ethylmaleimide was added at 2 mM to the 0.25 M NaCl, pH 7 gel treatment, its rheological behavior was NSD (p>0.05) to the pH 5.47 gel treatment, indicating disulfide bond formation regulated strain hardening. Altering surface charge or counterions, and disulfide bonding, was required to produce gels with similar large strain rheological properties. An increase in gel permeability coincided with an increase in pore size as observed by SEM, independent of rheological properties. This demonstrated that at the length scales investigated, microstructure was not linked to changes in large strain rheological properties.
RHEOLOGICAL PROPERTIES OF HOT PEPPER‐SOYBEAN PASTE
Authors: YOO B.
Published: February 2007

Rheological properties of fermented hot pepper‐soybean paste (HPSP) were evaluated at different total solid contents (TS, 43.6‐54.7%) and temperatures (10‐40C). HPSP samples at 20C are highly shear thinning fluids (n=0.25‐0.33) with large magnitudes of Casson yield stresses (106‐573 Pa). Consistency index (K) and apparent viscosity (ηa,20) increased with increase in TS. Apparent viscosity of HPSP obeyed the Arrhenius temperature relationship. The magnitudes of activation energy (7.6‐20.4 kJ/mole) for HPSP increased with increase in TS. A single equation, combining the effects of temperature and concentration on ηa,20, was used to describe flow behavior of HPSP. The time‐dependent model of Weltman was found to be most applicable (R2= 0.97‐0.99) for HPSP. Storage (G') and loss (G”) moduli increased with increase in TS, while complex viscosity (η*) decreased. Magnitudes of G'were higher than those of G” over the entire range of frequencies (ω).
MEASUREMENT OF BITING VELOCITIES, AND PREDETERMINED AND INDIVIDUAL CROSSHEAD SPEED INSTRUMENTAL IMITATIVE TESTS FOR PREDICTING CHEESE HARDNESS
Authors: MEULLENET J.‐F. , FINNEY MATT L. , GAUD MAGALIE
Published: February 2007

Average first bite velocities of ten cheeses were measured for seven subjects trained in descriptive analysis using an electrognathograph. The effectiveness of instrumental imitative tests performed at predefined and individual crosshead speeds (matching velocities measured in vivo) to predict hardness perception of cheeses were assessed. For five of the seven subjects, the perception of hardness was adequately described by imitative instrumental tests performed with dental replicas of individual subjects. For some of the subjects (2 of 5), individual crosshead speed testing significantly improved the instrumental prediction of hardness. For other subjects, the instrumental test method did not seem to greatly influence the results.
TEXTURAL CHARACTERIZATION OF SOY‐BASED YOGURT BY THE VANE METHOD
Authors: KOVALENKO IGOR V. , BRIGGS JENNI L.
Published: February 2007

The vane method was applied to evaluate failure characteristics of soy‐based yogurts prepared from five soybean varieties at Brix values of 6, 8, and 10°. Yield stress, yield strain, and water‐holding capacity were compared. Yield stress values ranging from 133 to 420 Pa at 2.5% protein and 498 to 1171 Pa at 4.0% protein were dependent on soybean variety and increased with increasing protein concentration. The average yield strain of samples was not affected by protein or variety. Compared to commercial dairy yogurt, soy yogurt had 132 to 445% higher yield stress at similar protein content, and was less deformable based on yield strain measurements. Water‐holding capacity of soy yogurts was variety dependent, although this dependence was less pronounced at higher protein concentrations. The vane method may be effectively used as a rapid and inexpensive technique for detecting textural differences of soy‐based yogurts.
AGAR AND GELATIN GEL FLAVOR RELEASE
Authors: MORITAKA HATSUE , NAITO SHIGEHIRO
Published: February 2007

The taste suppression and rupture properties of 0.8‐2.0% w/w agar gel and 3.0‐6.5% w/w gelatin gel were studied by sensory evaluation and objective measurement. Flavor compound concentrations were determined to equalize the intensity of aspartame sweetness (0.02% w/w for both agar and gelatin gels), sodium chloride saltiness (0.9% w/w for agar gel and 0.2% w/w for gelatin gel), and caffeine bitterness (0.08% w/w for agar gel and 0.07% w/w for gelatin gel) in 1% w/w agar gel and 4.5% w/w gelatin gel. The coefficient of taste intensity = (concentration of flavor compound in the aqueous solution of equiintense taste in gel)/(concentration of flavor compound in gel) was used to compare the difference in gel taste suppression. The coefficient of saltiness intensity of 3.0% w/w gelatin gel exceeded 1.0, and those of other gels were below 1.0. The suppressed variation of the coefficient of saltiness intensity in agar gel was significantly (P<0.01) smaller than that of bitterness depending on agar concentration. No significant differences (P>0.05) in taste suppression between gelatin gels containing the 3 flavor compounds due to changes in gelatin concentration were observed. Rupture energy, which is related to mastication and is a common scale for agar and gelatin gels, was used to evaluate changes in suppression of the coefficient of taste intensities of the 2 gels. The coefficient of bitterness intensity of agar gels was more significantly (P<0.01) suppressed than sweetness and saltiness intensities of gelatin gels. The coefficient of sweetness intensity of gelatin gels was suppressed significantly less than bitterness (P < 0.05) of gelatin gels and sweetness (P < 0.05) and bitterness (P < 0.01) of agar gels.
UNIAXIAL COMPRESSION OF CHEDDAR CHEESE AT VARIOUS LOADING RATES AND ITS CORRELATION TO SENSORY TEXTURE PROFILES
Authors: MOINY VÉRONIQUE , MEULLENET JEAN‐FRANCOIS , XIONG RUI
Published: February 2007

The effects of loading rate (1‐20mm/s) on the level of correlation between instrumental uniaxial compression data and sensory measurement were investigated for 20 commercial Cheddar cheeses. The samples were evaluated by a professionally trained descriptive panel who profiled springiness, hardness, cohesiveness, cohesiveness of mass, roughness of mass, toothpack, toothpull and loose particles in the test samples. The instrumental evaluation was carried out using a double uniaxial compression test with a TA‐XT2 Plus Texture Analyzer. Two methods of data analysis were used. First, multiple instrumental parameters were extracted from the force‐deformation curves (instrumental parameter method); secondly, Spectral Stress Strain Analysis (SSSA) was performed. In this method, loads measured at various deformation levels are used as predictors of sensory attribute scores. Partial Least Squares Regression was used to model the relationship between instrumental results and sensory attributes. Data analysis shows that all these attributes were well predicted by instrumental parameters (Rcal> = 0.79) but that the use of SSSA slightly improved the quality of the models. In addition, SSSA yielded lower root mean square error of prediction (RMSEP) values than instrumental parameter models for six of the eight attributes studied. The effect of loading rates on correlations between instrumental and sensory measurement was inconclusive.
CHEWING PATTERNS OF VARIOUS TEXTURE FOODS STUDIED BY ELECTROMYOGRAPHY IN YOUNG AND ELDERLY POPULATIONS
Authors: KOHYAMA KAORU , MIOCHE LAURENCE , MARTIN JEAN‐FRANCOIS
Published: February 2007

The effects of food texture on the chewing patterns of elderly and young people, masticatory recordings using electromyography (EMG) were carried out. Fourteen French adults (mean 29.4 years) and 23 elderly (mean 67.7 years) participated. Six food products (rice, beef, cheese, crispy bread, apple and peanuts) were tested. The chewing pattern of elderly subjects was characterized by a significant increase of number of chews and chewing duration for all foods except rice. Whatever the food type, muscle activity per chew (mean amplitude × burst duration) was lower for elderly than for young subjects. Single chews appeared less effective for food reduction in elderly than in young subjects. This can be partly compensated for by increasing the chewing duration and number of chews. No significant difference was found between both groups of subject for the total amount of EMG activity required prior to swallow whatever the food chewed.
COMPARISON OF PHYSICAL PROPERTIES OF AGAR, LOW GEL STRENGTH AGAR AND GELATIN, AS SUPPLEMENTARY FOOD FOR PEOPLE WITH SWALLOWING DIFFICULTY
Authors: IGARASHI ATSUKO , ARAI EKO , WATANABE REIKO , MIYAOKA YOZO , TAZAWA TAKAHIRO , HIRANO HIDETOSHI , NOMURA SHUICHI , YAMADA YOSHIAKI
Published: February 2007

Low gel strength agar (LGSA), recently developed as a supplementary food for swallowing was compared with ordinary agar and gelatin. LGSA was developed to have physical properties close to that of gelatin, while keeping one property of agar, i. e. its setting temperature which can be controlled comparatively easier than gelatin. Each specimen was prepared with and without orange flavor. After determination of their basic properties, i. e. hardness, adhesiveness, cohesiveness and gumminess, three samples of two flavors, six in all, were studied for ease of swallowing using electromyography and sensory evaluation, on middle age (40 to 60 years old) and senior age (60 to 70 years old) subjects. Those experiments revealed nearly the same results with all samples, except for a slight difference in gumminess in LGSA and gelatin. No significant difference in electromyograms were noted in six samples or with age of subjects. It is feasible to employ agar materials together with gelatin in institutions whose members have swallowing disorders.
ASSESSING FOOD FIRMNESS USING AN ELECTRONIC SENSING SYSTEM WITH A MODEL FOOD SYSTEM
Authors: CARSON LIN , SUN XIUZHI , SETSER CAROLE , PENG YANKUN
Published: February 2007

An electronic sensing system (ESS) was used to study the firmness of bread and a variety of food products using nine panelists. The system is similar to EMG, but with a newly developed analytical program. Carrageenan gel was used as a model food. ESS measurements were compared to sensory analysis of these products. The program performed a rapid analysis of EMG parameters, including total energy (TE), peak energy (PE), Fourier power (FP), ascending and descending energy. The ESS parameter Σ(TE × PE × FP) of all chews of a bite strongly correlated (R > 0.82 at P < 0.05) with the firmness attribute for gels from all panelists. The same method was applied to six commercial breads with different firmness analysis. High correlation (R > 0.82) between bread firmness sensory measurements and ESS Σ(TE × PE × FP) were found for all panelists. This method also was applied to 17 commercial food products with various levels of firmness, and good correlations (R > 0.69) were obtained for all ESS panelists.
OSCILLATING VANE GEOMETRY FOR SOFT SOLID GELS AND FOAMS
Authors: SERVAIS C. , RAVJI S. , SANSONNENS C. , BAUWENS I.
Published: February 2007

Several relationships between the torque and the stress exist for the vane geometry, but only a few equations have been proposed for the relationship between angular displacement and strain. In this study, an expression based on the infinite gap approximation for concentric cylinders is used and well‐defined reference data are compared to oscillating vane data to validate the assumptions used. Gelatin gels are used for their property to stick to the wall and carrageenan gels are used to show that wall slip does not occur with oscillating vanes in serrated cup geometries. Shaving foams are used as a model low density, time and shear stable foam, which resists irreversible damage when loaded between serrated parallel plates. Results show that the assumptions used for the determination of stress and strain with the vane provide material viscoelastic properties that are not significantly different from reference values as obtained with concentric cylinders and parallel plates.
COMPARISON OF MECHANICAL TESTS FOR EVALUATING TEXTURAL CHANGES IN POTATOES DURING THERMAL SOFTENING
Authors: SOLOMON W. K. , JINDAL V. K.
Published: February 2007

The changes in the texture of cylindrical samples of potato tissues immersed in water at 60, 70, 80 and 90C for up to 80 min were monitored at each temperature in terms of tangent modulus of elasticity in axial and radial compression tests, and elasticity and viscosity parameters in creep and stress relaxation tests. The magnitude of all mechanical test parameters decreased with an increase in heating time and temperature. The creep and stress relaxation responses of individual potato samples were adequately represented by respective mechanical models (R2= 0.94 to 0.99). The mechanical test parameters followed apparent first‐order degradation kinetics due to the effect of thermal softening, and the rate constant was used as an index of the sensitivity of a mechanical test. The radial compression test was relatively more sensitive than the axial test. Based on an overall comparison, the parameters from creep and stress relaxation tests were found to be the most sensitive in describing the textural changes during thermal softening of potatoes.
ASSESSING COHESIVENESS OF MASS IN FOODS USING AN ELECTRONIC SENSING SYSTEM
Authors: CARSON LIN , SUN XIUZHI , SETSER CAROLE , PENG YANKUN
Published: February 2007

The cohesiveness of mass of a model cake system was studied using an electronic sensing system (ESS). Descending energy (DE) of the ESS signal contributed to the cohesiveness of mass measurement. Because of confounding effects between hardness and cohesiveness of mass on the ESS signals, hardness index, product of ESS total energy, peak energy, and fourier power, was included in the ESS cohesiveness of mass calculations, resulting in higher correlations with sensory evaluation for all ESS panelists (r ≥ 0.83). When ESS was applied to the cohesiveness of mass for commercial breads, correlations with sensory analysis values were r ≥ 0.62. Correlations were weak for ESS and sensory analysis data for foods with a large range of textures.
EFFECTS OF PHYSICAL PROPERTIES AND ORAL PERCEPTION ON TRANSIT SPEED AND PASSING TIME OF SEMILIQUID FOODS FROM THE MID‐PHARYNX TO THE HYPOPHARYNX
Authors: TAKAHASHI TOMOKO , NITOU TAKAHARU , TAYAMA NIRO , KAWANO AKI , OGOSHI HIRO
Published: February 2007

The results of two sensory analyses, using healthy young individuals as assessors and semiliquid foods with markedly different physical properties as samples, were compared. One analysis required the assessors to perceive the food texture by oral perception alone and to use it as a basis for predicting the ease of swallowing of the bolus samples (i. e., the mobility of the samples through the pharynx) without actually swallowing the samples. The other analysis required the assessors to evaluate the mobility of the bolus samples through the pharynx, by actually swallowing them. Comparison of the results implied that human beings predict how easy it is to swallow a bolus (i. e., the mobility of the bolus through the pharynx) by perceiving in the oral cavity the texture of the food. Examinations were also made on the relationship between the evaluation of mobility of the bolus through the pharynx obtained by sensory analyses, and the transit speed and passing time of the bolus samples obtained by videomanofluorography. It was recognized that the front end speed was fast for semiliquid food samples that were soft and easy to swallow (and therefore easy to move through the pharynx), whereas the front end speed was slow for semiliquid food samples that were hard and difficult to swallow (and therefore perceived as being difficult to move through the pharynx.) These findings suggest that human beings’ perception of the ease of swallowing of semiliquid food is closely related to the front end speed of the bolus. No significant difference was found among samples, either in the tail end speed of the bolus samples, or in the passing time from the front end to the tail end of the bolus samples. These results imply that, through some kind of swallowing efforts, healthy individuals are controlling the passing time through the pharynx of boluses with markedly diflerent physical properties, so that the time remains constant.
CHANGES IN EQUILIBRIUM MODULUS AND αsl‐CASEIN BREAKDOWN DURING THE RIPENING OF PORT SALUT ARGENTINO CHEESE AS AFFECTED BY FROZEN STORAGE
Authors: VERDINI ROXANA A. , ZORRILLA SUSANA E. , RUBIOLO AMELIA C.
Published: February 2007

The effect of the freezing, frozen storage and thawing on textural parameters and αsl‐casein breakdown during the ripening of Port Salut Argentino cheese was studied. Moisture content, salt concentration, casein profiles and asymptotic equilibrium modulus were monitored in control cheeses ripened at 5C and in cheeses, stored at ‐22C for 30 days, thawed and ripened at 5C, for different ripening times (1, 6, 13, 27 and 56 days) and two sampling zones (central and external). The freezing process significantly increased the rate of αsl‐casein and αsl‐I‐casein hydrolysis. This process may affect the susceptibility of αsl‐casein to chymosin attack and also the availability of hydrolytic enzymes released by damaged microorganisms, which may contribute to the faster hydrolysis of αsl‐I‐casein. The freezing process did not significantly affect the decay rates of asymptotic equilibrium modulus. First order kinetics constants for decay of the asymptotic equilibrium modulus were 3.71 10‐2day‐1 (control cheeses, central zone), 8.48 10‐2 day‐1 (control cheeses, external zone), 4.52 10‐2 day‐1 (frozen cheeses, central zone), and 11.43 10‐2 day‐1 (frozen cheeses, external zone). Significant differences in the decay rates of asymptotic equilibrium modulus were found between central and external zones in control and frozen cheeses primarily due to differences in moisture contents of the sampling zones.
PHYSICOCHEMICAL PROPERTIES OF TEXTURIZED MEAT ANALOG MADE FROM PEANUT FLOUR AND SOY PROTEIN ISOLATE WITH A SINGLE‐SCREW EXTRUDER 1
Authors: PARMER E.L. , WANG B. , AGLAN H.A. , MORTLEY D.
Published: February 2007

The objective of this study was to establish conditions for the texturization of soy protein isolate and peanut flour mixture using a single‐screw extruder. The effects of feed moisture, screw‐speed, and barrel temperature on the characteristics of the texturized products were studied. Feed moisture was the most important factor affecting the texture. Feeding ingredients with 22% moisture had the highest water absorption and expansion indices, and Hunter L value (P < 0.05). When the screw speed was above 180 RPM, the meat analog had a 12% decrease in the expansion index and a 5% decrease in moisture content (P < 0.05). When the barrel temperature was increased to 165C, there was a 12% decrease in the water absorption index, and a 23% decrease in the expansion index of the meat analogs (P < 0.05). Overall, an acceptable meat analog could be successfully produced with 22% moisture in the raw ingredient, screw speed at 140 RPM, and barrel temperatures at 150, 155, and 160C for the three temperature zones respectively.
INFLUENCE OF FERMENTATION CONDITIONS ON RHEOLOGICAL PROPERTIES AND SERUM SEPARATION OF AYRAN
Authors: OZDEMIR U. , KILIC M.
Published: February 2007

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DOUGH RHEOLOGICAL PROPERTIES AND EFFECT OF SURFACTANT GELS ON BREAD MAKING CHARACTERISTICS OF WHEAT FLOURS OF DIFFERENT QUALITIES
Authors: AZIZI M.H. , RAO G.V.
Published: February 2007

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NEUROMUSCULAR CONTROL MECHANISMS IN HUMAN MASTICATION
Authors: BOSMAN FREDERIK , VAN DER BILT ANDRIES , ABBINK JAN H. , VAN DER GLAS HILBERT W.
Published: February 2007

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PREDICTION OF APPLE FRUIT FIRMNESS BY NEAR‐INFRARED MULTISPECTRAL SCATTERING1
Authors: LU RENFU
Published: February 2007

The objective of this research was to predict fruit firmness by developing and evaluating a multispectral imaging system for real time acquisition of scattering images from apple fruit. A circular broadband light beam was used to generate light backscattering at the surface of apple fruit and scattering images were acquired, using a common aperture multispectral imaging system, from Red Delicious apple fruit for wavelengths at 680, 880, 905, and 940 nm. Scattering images were reduced to produce one‐dimensional spectral scattering profiles by radial averaging, which were then input into a backpropagation neural network for predicting apple fruit firmness. The neural network performed best when 10 neurons and 20 epochs were used. With three ratios of spectral profiles involving all four wavelengths, the neural network gave firmness predictions with the correlation of 0.76 and the standard error of 6.2 N for the validation samples.
EVALUATION OF THE TEXTURE OF FRIED POTATOES
Authors: PEDRESCHI FRANCO , SEGNINI SANDRA , DEJMEK PETR
Published: February 2007

Texture of potatoes with different shapes (slices and strips) were evaluated after frying and in some cases after baking. Blanched and unblanched potato slices (Bintje variety) were fried at four oil temperatures: 160, 170, 180 and 190C until reaching a moisture content of ∼1.7%. A puncture test with three point support for the slices was applied to measure the texture of potato chips using the following parameters extracted from the force versus distance curves: maximum force of break (MFB) and deformation of break (DB). These two parameters were useful to follow the changes in texture of the fried slices with moisture content at different frying temperatures. Blanched and unblanched potato strips were partially fried at 160C and 190C for 60, 90 and 120 s. The par‐fried potatoes were frozen at ‐20C for one day after which they were baked at 200C for 15 min. The texture of the baked potato strips was evaluated using a bending test with two support points. From the force versus distance curves, two parameters were extracted: maximum force of deformation (MFD) and maximum deformation (MD). Significant higher MFB and lower DB values (P > 0.1) for unblanched fried slices indicate that these are crispier than blanched chips for moisture contents lower than 4% (6.59 N and 0.62 mm vs 5.74 N and vs 0.75 mm for unblanched and blanched chips, respectively, average values for the four frying temperatures employed). There was no effect of the frying temperature and the pretreatment (blanching or unblanching) on the texture of the frozen par‐fried potatoes after baking when compared at the same residual moisture content, but blanched potato strips lost moisture more slowly both in frying and in baking.
CHANGES IN VISCOELASTIC PROPERTIES DURING THE RIPENING OF ARZÚA‐ULLOA CHEESE. EFFECT OF PROTEOLYSIS
Authors: TOVAR C.A. , FRANCO I. , RIVEIRO Y. , ROMANÍ L. , CARBALLO J.
Published: February 2007

Changes in viscoelastic properties during the ripening of three different batches of Arzúa‐Ulloa cheese, a traditional Spanish variety, were studied. Proteolysis changes were determined in terms of the typical nitrogen fractions, these fractions were significantly correlated with the measured viscoelastic properties. Substantial changes in stress amplitude over the linear viscoelastic range were observed at 20C, as were significant differences in storage modulus (G′) and viscous modulus (G″) throughout the ripening period. Both moduli decreased markedly over the first two weeks, but exhibited an opposite trend from the third week. Mechanical spectra were recorded at 20, 25, 30 and 35C throughout the ripening period. The viscous component significantly increased compared to the elastic one as function of temperature and ripening time.
Glycosylation Improves the Central Effects of DAMGO
Authors: Lowery John J. , Yeomans Larisa , Keyari Charles M. , Davis Peg , Porreca Frank , Knapp Brian I. , Bidlack Jean M. , Bilsky Edward J. , Polt Robin
Published: February 2007

A series ofμ‐agonist DAMGO analogs were synthesized and pharmacologically characterized to test the ‘biousian’ hypothesis of membrane hopping. DAMGO was altered by incorporating moieties of increasing water solubility into the C‐terminus via carboxamide and simple glycoside additions. The hydrophilic C‐terminal moieties were varied from glycinol in DAMGO (1) tol‐serine amide (2),l‐serine amideβ‐d‐xyloside (3),l‐serine amideβ‐d‐glucoside (4), and finally tol‐serine amideβ‐lactoside (5). Opioid binding and mouse tail‐flick studies were performed. Antinociceptive potency (intravenous) increased, passing through a maximum (A50 ≈ 0.2 μmol/kg) for2and3as membrane affinity versus water solubility became optimal, and dropped off (A50 ≈ 1.0 μmol/kg) for4and5as water solubility dominated molecular behavior. Intravenous A50values were plotted versus hydrodynamic values (glucose units, g.u.) for the glycoside moieties, or the hydrophilic/hydrophobic Connolly surface areas (A50versus e−Awater/Alipid), and provided either a V‐shaped or a U‐shaped curve, as predicted by the ‘biousian’ hypothesis. Theμ‐selective receptor profile was maintained (Ki’s = 0.66–1.3 nm) upon modifications at the C‐terminus. The optimal ‘degree of glycosylation’ for the DAMGO peptide message appears to be between 1.25 and 1.75 g.u. (hydrodynamic g.u.), or 0.75 and 0.90 in terms of the surface‐derived amphipathicity values.
A Market, Operation, and Mission Assessment of Large Rural For‐Profit Hospitals With Positive Cash Flow
Authors: McCue Michael J.
Published: February 2007

ABSTRACT: 
Context: National benchmark data for 2002 indicate that large rural for‐profit hospitals have a median cash flow margin of 19.5% compared to 9.2% for their nonprofit counterparts. Purpose: This study aims to gain insight regarding the driving factors behind the high cash flow performance of large rural for‐profit hospitals. Methods: Using 3 annual periods of Centers for Medicare and Medicaid cost report data with the last fiscal year ending between September 30, 2002, and August 30, 2003, the study found a cash flow margin of 21.5% for the large rural for‐profit hospitals. All these facilities were owned by hospital management companies. To assess their underlying market, operational, and mission factors, these hospitals were compared to a similar comparison group of large rural nonprofit hospitals that are system owned and have positive cash flows. Findings: Using logistic regression analysis, the study found lower operating expense per adjusted discharge and salary expense as a percentage of total operating expense among large rural for‐profit, system‐owned hospitals with positive cash flows relative to nonprofits with similar traits. Conclusion: Overall, the findings of this study reflect how these for‐profit hospitals, which are owned by hospital management companies, focus on controlling their labor costs as well as operating costs per discharge in order to achieve a greater positive cash flow position.
Factors in Recruiting and Retaining Health Professionals for Rural Practice
Authors: Daniels Zina M. , VanLeit Betsy J. , Skipper Betty J. , Sanders Margaret L. , Rhyne Robert L.
Published: February 2007

ABSTRACT: 
Context: Rural communities, often with complex health care issues, have difficulty creating and sustaining an adequate health professional workforce. Purpose: To identify factors associated with rural recruitment and retention of graduates from a variety of health professional programs in the southwestern United States. Methods: A survey collecting longitudinal data was mailed to graduates from 12 health professional programs in New Mexico. First rural and any rural employment since graduation were outcomes for univariate analyses. Multivariate analysis that controlled for extraneous variables explored factors important to those who took a first rural position, stayed rural, or changed practice locations. Findings: Of 1,396 surveys delivered, response rate was 59%. Size of childhood town, rural practicum completion, discipline, and age at graduation were associated with rural practice choice (P < .05). Those who first practiced in rural versus urban areas were more likely to view the following factors as important to their practice decision: community need, financial aid, community size, return to hometown, and rural training program participation (P < .05). Those remaining rural versus moving away were more likely to consider community size and return to hometown as important (P < .05). Having enough work available, income potential, professional opportunity, and serving community health needs were important to all groups. Conclusion: Rural background and preference for smaller sized communities are associated with both recruitment and retention. Loan forgiveness and rural training programs appear to support recruitment. Retention efforts must focus on financial incentives, professional opportunity, and desirability of rural locations.
Gender Differences in Rural and Urban Practice Location Among Mid‐level Health Care Providers
Authors: Lindsay Sally
Published: February 2007

ABSTRACT: 
Context: Mid‐level providers comprise an increasing proportion of the health care workforce and play a key role in providing health services in rural and underserved areas. Although women comprise the majority of mid‐level providers, they are less likely to work in a rural area than men. Maldistribution of health providers between urban and rural practices is an important issue influencing health care. Purpose: To gain further insight into this issue, this study examined how mid‐level practice location varied by gender. Methods: Semistructured interviews were conducted with a purposive sample of 55 nurse practitioners, physician assistants, and nurse anesthetists in New York State and Pennsylvania. Findings: Results suggest that family and community ties played a key role in influencing practice location. Men were particularly drawn to the broad scope of practice and autonomous nature of rural practice. Women in rural areas enjoyed the more personable environment and greater respect from colleagues and patients. Both male and female rural providers preferred their location because there were fewer turf issues, while some women were concerned about being professionally isolated. Meanwhile, both men and women enjoyed the fast pace, specialization, and greater opportunities urban areas had to offer. Conclusions: Recruitment efforts should focus on candidates from rural areas and not underestimate the impact of family in decisions about work location.
Managing Organisational Culture: Fantasy Or Reality?
Authors: Ogbonna Emmanuel
Published: February 2007

Emmanuel Ogbonna, who is a Lecturer in Human Resource Management at Cardiff Business School, offers a critique of the burgeoning literature on managing organisational culture. He asks whether, after ten years of ‘sanctimonious devotion’, we are any closer to understanding culture; whether we are yet in a position to generate a conceptual model of managing organisational culture; or whether we have simply succeeded in e xposing the inherent weaknesses of such a notion.
Career Analysis: the Missing Link In Managerial Assessment and Development
Authors: Jacobs Robin , Bolton Robert
Published: February 2007

Robin Jacobs and Robert Bolton argue that, although competency‐based assessment methods have improved the haphazard management development practices of the past, they nonetheless provide an incomplete picture for improving performance and developing potential. They suggest that self‐development through a career planning framework might provide the missing link and present a case study in this area based on their work in the Nationwide Building Society.

Robin Jacobs is a Lecturer in Management at the Open University Business School as well as one of the directors of Transitions Limited, and Robert Bolton is Human Resources Manager at the Nationwide Building Society.
Management Selection In Local Government: A Survey of Practice In England and Wales
Authors: Williams Richard S.
Published: February 2007

Richard Williams, who is a Lecturer in the Department of Occupational Psychology at Birkbeck College, reports on the findings of a large‐scale postal questionnaire survey on management selection practices in local government in England and Wales. He compares the results with those of surveys in the private sector and discusses the similarities and differences.
What's Wrong With Performance Appraisals? A Critique and A Suggestion
Authors: Grint Keith
Published: February 2007

Keith Grint, who is a Fellow in Organizational Behaviour at Templeton College, Oxford, offers a critical evaluation of performance appraisal systems. He argues that the traditional criticism of appraisals – their subjectivity – leads to a fruitless search for ever more objective appraisal criteria that are illusory. the consequence need not be that appraisals should be abandoned but they should be treated much more sceptically and reflexively. In particular, he suggests, there are strong arguments for supplementing traditional downward appraisals of subordinates with upward appraisals of superordinates.
Contracting Public Services: the Management of Compulsory Competitive Tendering In Two County Councils
Authors: Colling Trevor
Published: February 2007

Trevor Colling, Research Fellow in the Industrial Relations Research Unit at the University of Warwick, discusses the experience of two local authorities, one Labour‐ and the other Conservative‐controlled, in managing compulsory competitive tendering. Both authorities were faced with the task of making radical changes in employment practices to compete against the private sector. Yet the pace and extent of change differed markedly reflecting not just the political complexion of the two authorities, but a range of factors. Employee as well as employer responses were crucially important in each case.
Racial Discrimination In Speculative Application: Evidence From the Uk's Top 100 Firms
Authors: Noon Mike
Published: February 2007

Mike Noon, who is Lecturer in Organisational Behaviour at Cardiff Business School, examines the responses of the UK's top 100 firms when faced with speculative enquiries from two bogus ‘candidates’ belonging to different ethnic groups. He finds that, although both candidates were likely to reveive a reply, the ‘white’ candidate tended to receive a better quality reply; candidates were more likely to be treated the same by companies with statements of equal opportunity, but when discrimination occurred it also tended to favour the white candidate. His conclusions suggest what might be done to bridge the gap between policy and practice.
Transnational Corporations and the Dynamics of Human Capital Formation: Evidence From West Yorkshire
Authors: Knell John
Published: February 2007

John Knell, who is Lecturer in Industrial Relations in the School of Business and Economic Studies at the University of Leeds, draws on published material and the evidence of case studies in West Yorkshire to discuss the impact of foreign direct investment on human capital formation in Britain. He argues that the ‘transformative’ effects of such investment have been very limited and that the key to understanding this outcome lies in the position of the British economy within the evolving international division of labour.
Issues of Power and Marginality In Personnel
Authors: Shipton John , McAuley John
Published: February 2007

John Shipton and John McAuley, who are respectively Course Leader of the Part‐Time MBA Programme and Head of Postgraduate and Post Experience Programmes at Sheffield Business School, discuss the ‘business manager’ model of the personnel manager which has been a feature of much discussion in the personnel profession. They argue that it is based on a narrow and, ultimately, dysfunctional analysis of power which sees leadership as encouraging people to go in the direction they were going anyway. More useful, they suggest, is to develop the role of the personnel practitioner in accord with the principles and practices of organisation development
The Paradox of Adjustment: Uk and Swedish Expatriates In Sweden and the Uk
Authors: Brewster Chris
Published: February 2007

Chris Brewster, who is Senior Lecturer in Human Resource Management at Cranfield School of Management, discusses the role of the international manager in multinational companies. He draws on original survey data from British and Swedish owned companies to consider whether the nature of the role is to operate effectively in the host country, learning their ways and adjusting to them; or is to bring to the host country the style and expertise available from headquarters. the tendency, he sugests, is for managers to adapt to the host countries’ working environment much more than has previously been understood.
The Utilisation of Human Resources: A Comparative Study of British and Japanese Engineers In Electronics Industries
Authors: Lam Alice
Published: February 2007

Alice Lam, who is Lecturer in Human Resource Management and Industrial Relations in the Canterbury Business School at the University of Kent, examines how the organisation of technical work affects the utilisation and skills development of engineers. Evidence is drawn from a detailed investigation of the roles and career experience of some 60 Japanese and 55 British engineers in the electronics industries. the analysis highlights the importance of effective on‐the‐job learning for engineers and the need to view the structure of work organisation as one main determinant of skill formation. the author argues the inappropriate work organisation in the British firms has led to poor utilisation of the skills of engineers. This has caused low motivation and inhibited the innovative performance of firms.
Poor Personnel Practice In the Hotel and Catering Industry: Does It Matter?
Authors: Price Liz
Published: February 2007

Liz Price, who is a Senior Lecturer in Human Resource Management in the School of Hotel and Catering Management at Oxford Brookes University, reviews the evidence suggesting that personnel practice in the commercial sector of the UK hotel and catering industry tends to be poor. In particular, she presents the findings of her own recent surveys which demonstrate that few hospitality employers meet all of the basic requirements set by employment legislation and that managers/proprietors are poorly advised/trained about ‘good practice’. She argues that poor personnel practice is of concern because, ultimately, it threatens UK success in tourism and hospitality markets as well as providing only low quality employment for many people.
‘Internal Marketing’ As an Approach to Human Resource Management: A New Perspective Or A Metaphor Too Far?
Authors: Hales Colin
Published: February 2007

Colin Hales, who is a Lecturer in Management Studies at the University of Surrey, reviews the different meanings of the term ‘internal marketing’ and develops a critique of its application to the management of human resources. He argues that, while the concept has certain merits, it also has significant limitations. As a re‐statement of normative HRM, it merely re‐labels a questionable concept, while as a concept in its own right, it is ambiguous and highly rhetorical. As a metaphor, it seriously distorts the process of HRM and, as a broad approach and set of techniques, it is essentially manipulative, spuriously ‘scientific’ and riven with contradictions.
The Changing Role of the Training Function: A Test For the Integration of Human Resource and Business Strategies?
Authors: Rainbird Helen
Published: February 2007

Helen Rainbird, who is Reader in Social Sciences at Nene College, Northampton, draws on detailed case study evidence from 21 undertakings in the public and private sector to consider the organisation of the training function. She finds that, although the integration of the training function into other policy areas, and of employees through involvement in training programmes, had not occurred to a great extent, nevertheless some of the undertakings had shown themselves capable of developing a more strategic approach to training. This was notably the case in two high technology companies, operating in highly competitive international markets, and in the public sector, where there was a stronger tradition and culture of training.
Strategy, Structure and Control In the Changing Corporation: A Survey‐Based Investigation
Authors: Marginson Paul , Edwards P.K. , Armstrong Peter , Purcell John
Published: February 2007

Paul Marginson, Paul Edwards, Peter Armstrong and John Purcell draw on the findings of IRRU's Company Level Industrial Relations Survey to investigate the business structure, budgetary control systems and strategic orientations of large companies in the UK. Companies’ internal structure, and their systems of budgetary control, are shown to be associated with the kind of diversification strategy they are pursuing. Both external change, such as acquisition, and organic change are widespread across all types of firm as is the consequent internal reorganisation. They discuss the implications of the different strategic orientations and structural arrangements, and the rapidity of organisational change, for human resource policy.

Paul Marginson and Paul Edwards are respectively Senior Lecturer and Professor of Industrial Relations at the Warwick Business School and Associate Fellow and Deputy Director of its Industrial Relations Research Unit; Peter Armstrong is Senior Lecturer in the Management School at the University of Sheffield; and John Purcell is University Lecturer in Management Studies and Fellow of Templeton College, Oxford.
To Retain Or Not to Retain? Multinational Firms and Technical Labour
Authors: McGovern Patrick
Published: February 2007

This article examines one of the core ideas in the human resource management rubric: that employers should seek to retain and develop their human resources, in particular professional personnel, since they are a source of competitive advantage. This idea is evaluated in the critical case of employers of technical staff. It finds, contrary to the prescriptive HRM literature, that employers were more concerned with having a steady turnover of staff, for which they saw a number of advantages, than with the development of policies which would enable them to retain scientists and engineers. These employers had, instead, developed a dual labour market approach which was contingent on the turnover of existing staff. This consisted of a general inclination to exploit the benefits of the prevailing labour market conditions while simultaneously engaging in a policy which allowed them to selectively retain certain key human resources.
Key Issues In Strategic Human Resource Management: Lessons From the Netherlands
Authors: Paauwe Jaap
Published: February 2007

The article gives an overview of key issues in strategic HRM in the Netherlands. the experiences and needs of practitioners act as a starting point for this analysis. Based on an inventory of recent publications in the professional journals and conferences for practitioners the following key issues were identified: linking HRM policies and practices to corporate strategy; from specialist staff to regular line management and external agencies; improving quality; measuring the outcome of HRM activities; and redesigning HRM tools from flows thinking to competency building. the state of the art in each of these areas is outlined and this is followed by an analysis which traces underlying causes and factors. Future perspectives inspired by case study evidence from leading companies in the area of strategic HRM are explored.