bluuebunny/crossref_metadata_2025 huggingface dataset:
Microplasma generation in a microscale short vacuum arc
Authors: Beilis Isak I.
Published: March 2008

A mechanism of plasma plume generation and plasma jet formation in a microscale vacuum arc (MVA) was proposed. The uniqueness of the subject is the force generated by a common plasma plume extracted from cathode and anode spots in a MVA. A calculating model for microplasma origin was developed taking into account the atom ionization and the phenomena in the nonequilibrium layers near evaporated surface in the cathode and anode regions. The plasma parameters as well as the electrode erosion rate were studied. It was found relatively large anode erosion rate and force at the anode surface in MVA in comparison to the force that usually occurs at the cathode in arcs with large gap. This important result of MVA was proposed to use in an exceptional microthruster concept for spacecraft propulsion and for anode microplasma source.
Anomalous charge trapping dynamics in cerium oxide grown on germanium substrate
Authors: Rahman M. S. , Evangelou E. K. , Dimoulas A. , Mavrou G. , Galata S.
Published: March 2008

We have observed charge trapping phenomena in thin films of cerium oxide on n-type germanium (Ge) substrate under constant voltage stress (CVS) condition. The measured shift of the flatband voltage of a high frequency C-V curve immediately after each CVS cycle, was utilized as a method to study the capture dynamics of both preexisting and stress induced oxide defects. At low stress electric field, it is the creation of new interface traps that dominates the trapping characteristics of the corresponding metal-oxide semiconductor capacitors. At higher stress electric field, negative charges are trapped on preexisting traps uniformly located in the bulk of the oxide. From data analysis, the capture cross section of the traps is estimated to be around 1×10−19cm2 which indicates neutral traps possibly related to H+ species and/or oxygen vacancies.
Piezoelectric and optical setup to measure an electrical field: Application to the longitudinal near-field generated by a tapered coax
Authors: Euphrasie S. , Vairac P. , Cretin B. , Lengaigne G.
Published: March 2008

We propose a new setup to measure an electrical field in one direction. This setup is made of a piezoelectric sintered lead zinconate titanate film and an optical interferometric probe. We used this setup to investigate how the shape of the extremity of a coaxial cable influences the longitudinal electrical near-field generated by it. For this application, we designed our setup to have a spatial resolution of 100μm in the direction of the electrical field. Simulations and experiments are presented.
Scaling behavior of dynamic hysteresis of a deformed helix ferroelectric liquid crystal
Authors: Bhattacharyya Surjya Sarathi , Rahman M. , Mukherjee A. , Chaudhuri B. K. , Yoshizawa A.
Published: March 2008

The hysteresis areas ⟨A⟩ for the saturated loops of a deformed helix ferroelectric liquid crystal, viz., (S)-4-(2-methyloctanoyl) 4′-biphenyl-4-octyloxybenzoate (MIP0806) have been studied. The scaling laws ⟨A⟩∝f0.24E00.68 and ⟨A⟩∝f0.28E00.70 connecting frequency (f) and amplitude (E0) of the applied signal are found to be valid close to and far away from the SmA-SmC* transition temperature (104°C), respectively. The formation of ferroelectric monodomain in MIP0806 is weakly constrained by surface and dipolar interactions, which might be responsible for the observed small deviation obtained from theoretically predicted scaling laws.
Scale-dependence of Cope's rule in body size evolution of Paleozoic brachiopods
Authors: Novack-Gottshall Philip M. , Lanier Michael A.
Published: March 2008

The average body size of brachiopods from a single habitat type increased gradually by more than two orders of magnitude during their initial Cambrian–Devonian radiation. This increase occurred nearly in parallel across all major brachiopod clades (classes and orders) and is consistent with Cope's rule: the tendency for size to increase over geological time. The increase is not observed within small, constituent clades (represented here by families), which underwent random, unbiased size changes. This scale-dependence is caused by the preferential origination of new families possessing initially larger body sizes. However, this increased family body size does not confer advantages in terms of greater geological duration or genus richness over families possessing smaller body sizes. We suggest that the combination of size-biased origination of families and parallel size increases among major, more inclusive brachiopod clades from a single habitat type is best explained by long-term, secular environmental changes during the Paleozoic that provided opportunities for body size increases associated with major morphological evolution.
A mechanism for cross-resistance to nifurtimox and benznidazole in trypanosomes
Authors: Wilkinson Shane R. , Taylor Martin C. , Horn David , Kelly John M. , Cheeseman Ian
Published: March 2008

Nifurtimox and benznidazole are the front-line drugs used to treat Chagas disease, the most important parasitic infection in the Americas. These agents function as prodrugs and must be activated within the parasite to have trypanocidal effects. Despite >40 years of research, the mechanism(s) of action and resistance have remained elusive. Here, we report that in trypanosomes, both drugs are activated by a NADH-dependent, mitochondrially localized, bacterial-like, type I nitroreductase (NTR), and that down-regulation of this explains how resistance may emerge. Loss of a single copy of this gene in
Trypanosoma cruzi
, either through
in vitro
drug selection or by targeted gene deletion, is sufficient to cause significant cross-resistance to a wide range of nitroheterocyclic drugs. In
Trypanosoma brucei
, loss of a single
NTR
allele confers similar cross-resistance without affecting growth rate or the ability to establish an infection. This potential for drug resistance by a simple mechanism has important implications, because nifurtimox is currently undergoing phase III clinical trials against African trypanosomiasis.
Requirement of the Human GARP Complex for Mannose 6-phosphate-receptor-dependent Sorting of Cathepsin D to Lysosomes
Authors: Pérez-Victoria F. Javier , Mardones Gonzalo A. , Bonifacino Juan S.
Published: March 2008

The biosynthetic sorting of acid hydrolases to lysosomes relies on transmembrane, mannose 6-phosphate receptors (MPRs) that cycle between the TGN and endosomes. Herein we report that maintenance of this cycling requires the function of the mammalian Golgi-associated retrograde protein (GARP) complex. Depletion of any of the three GARP subunits, Vps52, Vps53, or Vps54, by RNAi impairs sorting of the precursor of the acid hydrolase, cathepsin D, to lysosomes and leads to its secretion into the culture medium. As a consequence, lysosomes become swollen, likely due to a buildup of undegraded materials. Missorting of cathepsin D in GARP-depleted cells results from accumulation of recycling MPRs in a population of light, small vesicles downstream of endosomes. These vesicles might correspond to intermediates in retrograde transport from endosomes to the TGN. Depletion of GARP subunits also blocks the retrograde transport of the TGN protein, TGN46, and the B subunit of Shiga toxin. These observations indicate that the mammalian GARP complex plays a general role in the delivery of retrograde cargo into the TGN. We also report that a Vps54 mutant protein in the Wobbler mouse strain is active in retrograde transport, thus explaining the viability of these mutant mice.
Mexico: Trade and Financial Liberalization With Volatile Capital Inflows: Macroeconomic Consequences and Social Impacts During the 1990s
Authors: Ros Jaime , Lustig Nora
Published: March 2008

By the mid‐1980s, the Mexican economy was still suffering the consequences of the 1982 debt crisis, and these were compounded by the difficulties created by the collapse of oil prices in early 1986, but three years later, a turnaround had taken place. Following a successful heterodox stabilization program, which began in late 1987, a sharp reduction in domestic and external public debt, facilitated by a Brady agreement in mid‐1989, and financed with large privatization revenues, Mexico returned to the international capital markets, and its economy finally appeared to be on its way to recover economic growth and price stability after almost a decade of economic decline and high inflation. When the North American Free Trade Agreement (NAFTA) was approved in 1993, optimistic expectations became even more rampant; this chapter addresses the question of why the country that was supposed to enter a period of sustained prosperity, and one of the most successful emerging markets, found itself in the mid‐1990s immersed in the worst economic crisis in the last seventy years. In the first section, the balance of payments liberalization measures that preceded the episode of massive capital inflows of the early 1990s are reviewed, and its macroeconomic consequences discussed. The second section then examines how these macroeconomic developments were reflected in the labor market, the third section turns to the evolution of income distribution and poverty since the mid‐1980s, and a concluding section draws lessons from the Mexican experience, and discusses the prospects of the economy after the crisis.
Russia: Globalization, Structural Shifts and Inequality
Authors: Vorobyov Alexander , Zhukov Stanislav
Published: March 2008

By introducing convertibility of the national currency and liberalizing both current and capital accounts of her balance of payments, Russia fully exposed herself to globalization. In this chapter, a narrow functional meaning is ascribed to globalization: convertibility – with minor exceptions, the exchange rate regime in force from the end of 1994 until August 1998 – combined with free movements of capital and hard currency, pushed local producers into global competition. For Russia, with an economy historically built upon absolute and relative prices (and production costs) totally different from prevailing world prices, entering into global competition was an enormous shock. Seen in this perspective, globalization is the driving force in Russia's transition. The chapter is organized in six sections: post‐Soviet and economic chaos; external liberalization; dual economic structure; “shadowization” – the shift of a substantial part of production and consumption outside official recognition (a salient feature of the Russian transition) to the shadow economy; segmentation of the labor market; and conclusion.
Turkey: Globalization, Distribution and Social Policy, 1980–1998
Authors: Boratav Korkut , Yeldan A. Erinc , Köse Ahmet H.
Published: March 2008

Turkey initiated its long process of integration with the world commodity and financial markets in 1980, and the successive stages of liberalization have been surveyed and are overviewed here. Since its early inception, the Turkish adjustment program was hailed as a model by the orthodox international community, and was supported by generous structural adjustment loans, debt relief, and technical aid; currently, the Turkish economy can be said to be operating under conditions of a truly open and liberalized economy, and in this setting, many of the instruments of macro and fiscal control have been transformed, and the constraints of macroequilibrium have undergone major structural change. The analytics of the two distinct phases of liberalization (1980–8 and 1989–98) is the theme of the first section of this chapter, where the modes of accumulation and surplus creation under both subperiods are addressed separately; the second section carries this analysis to microaspects of adjustment and reports on the evolving patterns of employment, labor productivity, and overall informalization of the labor force. Responses to pressures of international competitiveness and the emerging patterns of income distribution are studied in the third section, and in the fourth section, the preceding analysis is applied to size distribution of income and the incidence of postliberalization adjustments on poverty. The incidence of globalization on public sector accounts and the state's changing role in the provision of public goods are narrated in the fifth section, and the sixth concludes with an overview of the social policy implications of globalization.
Zimbabwe: Economic Adjustment, Income Distribution and Trade Liberalization
Authors: Davies Rob , Rattsø Jørn
Published: March 2008

The liberalization process in Zimbabwe is described in the first main section of this chapter, and the next section offers a stylized theory of trade liberalization effects in Africa based on the Ricardo–Viner model. An expansion of the theory model is then implemented as a CGE (computable general equilibrium) model for Zimbabwe, and the deindustrialization effects of trade liberalization are calibrated in the next section. The macroanalysis is begun by decomposing aggregate demand to identify changes in the short‐run adjustment mechanisms of the economy. The next section provides an econometric analysis of the role of wages in the macroeconomy – the estimation includes the wage formation process described by the wage curve and the consequences of real wage changes for aggregate demand. In the last main section, disaggregated labor market data are applied to documented changes in distribution and productivity.
What Is Interesting?
Authors: Silvia Paul J.
Published: March 2008

What makes something interesting? This chapter critically reviews the long body of thought on the causes of interest. D. E. Berlyne’s seminal research on curiosity, arousal, and reward is reviewed in detail. In his theories, Berlyne traced curiosity to a set of collative variables (novelty, complexity, uncertainty, and conflict) that affected curiosity by modifying arousal levels. Changes in arousal levels affected reward and preference according to an inverted U. The chapter then turns to later theories of interest: Nunnally's information conflict theory, Tomkins's emotion theory, Fowler's boredom drive theory, and Loewenstein's information gaps theory. The chapter then develops a new model rooted in appraisal theories of emotion, in which interest is caused by two appraisals: (1) a novelty-complexity appraisal (“is this complex or unfamiliar?”), and (2) a coping potential appraisal (“is this comprehensible?”). Recent experiments that support the author's appraisal model are reviewed.
Interest, Personality, and Individual Differences
Authors: Silvia Paul J.
Published: March 2008

Many personality traits connect to interest, intrinsic motivation, and exploration. This chapter critically reviews research on individual differences related to interest. One class of models (associated with researchers such as Spielberger, Naylor, Kashdan, Maw, and Litman) examines trait curiosity — the stable tendency to be more or less curious. Other models propose individual differences in the breadth versus depth of interests and in boredom proneness. Sensation seeking (associated with Zuckerman) and openness to experience (associated with McCrae and Costa), the two most widely-studied traits related to interest, receive extensive attention. The chapter concludes by identifying the most promising models and by highlighting the limitations of self-report measures of individual differences.
Interests and Motivational Development
Authors: Silvia Paul J.
Published: March 2008

Where do people's idiosyncratic hobbies and interests come from? This chapter reviews how, across the history of psychology, people have explained the development of interests. The emergence of enduring interests is an example of motivational development. Three broad kinds of theories are identified. One group of theories proposes that interests come from a source of intrinsic motivation, such as a curiosity instinct (William McDougall) or feelings of curiosity and interest (Silvan Tomkins, Manfred Prenzel). A second group of theories proposes that interests come from extrinsic motivational sources. Examples include John Dewey's model of intrinsic and extrinsic interest, and Gordon Allport's functional autonomy principle. A third group of theories proposes that interests are offshoots of deeper motives and needs, such as psychodynamic drives (Sigmund Freud), unfulfilled needs (Anne Roe), or physiological drives (Clark Hull). The chapter considers some abstract similarities and differences between these diverse theories.
How Do Interests Develop? Bridging Emotion and Personality
Authors: Silvia Paul J.
Published: March 2008

In light of the history of thought on how interests develop, this chapter proposes a new theory of the development of interests. Called the emotion-attribution theory, this theory uses research on emotional knowledge and emotion understanding to explain the origins of interests. When people experience emotions, they generate explanations (often tacit ones) concerning the causes of the emotion. As a result, people develop stable knowledge about the kinds of events, objects, and situations that will evoke or dampen certain emotions. Interests can thus be understood in terms of people's beliefs and expectations concerning which events will be interesting and rewarding. Research on cognition and emotion can clarify the ways in which such emotional knowledge develops and changes. Some new experiments that test this model are presented, and the model is contrasted with other theories of the origins of interests.
Interests and Vocations
Authors: Silvia Paul J.
Published: March 2008

The study of vocational interests is one of the oldest and largest areas within the psychology of interest. This chapter reviews what vocational psychology has learned about interests related to the world of work. One issue concerns the structure of vocational interests. John Holland's classic RIASEC model, which proposes that vocational interests form a hexagon, and contemporary alternatives (Prediger's dimensional model, Tracey's spherical model) are reviewed. A second issue concerns the origins of vocational interests. Many studies, including experimental and longitudinal studies, show a role for self-efficacy in the development of vocational interests. The chapter concludes by considering the tension between basic problems in vocational psychology and applied tasks (such as developing interest inventories).
Predation and the Reproductive Behavior of Fiddler Crabs (GenusUca)
Authors: Christy John H.
Published: March 2008

Predation affects fiddler crab reproductive timing, male competition for females, visual systems and orientation mechanisms, mechanisms and patterns of female choice, and the kinds of signals males use to attract females for mating. Fiddler crab courtship shows how predation can be a creative force in signal evolution. Male-built structures and even the well-known waving display of these animals may be selected by preferences that allow females to better detect, locate, and visit males safely. The increasing number of examples of sensory traps in animal courtship show that it is not sufficient to ask what a courtship signal may indicate about the benefits a female and her young receive, but that it is necessary to ask how the sensory and behavioral mechanism on which it is based evolves, particularly how the mechanism functions and is selected in other social and ecological contexts.
Hermaphroditism in Caridean Shrimps
Authors: Bauer Raymond T.
Published: March 2008

Hermaphroditism is rare in the decapod Crustacea, but protandry (male to female sex change) is not uncommon in caridean shrimps. Protandric shrimps are generally mobile, living in high-density aggregations, with small males and larger females. The mating system is polygynous, with males using a “pure searching” tactic to maximize mating success. Protandry is fairly well explained by the “Size Advantage” Model, in which male mating success is not positively correlated with size but female fecundity is. In the genus Lysmata (“cleaner shrimps”), male-phase individuals change to a female phase as in protandric shrimps, but unlike them retain male gonadal tissues, functioning as non-reciprocal outcrossing simultaneous hermaphrodites. A dichotomy in the sociobiology of Lysmata spp. (“airs” and “Crowd” species) suggests a historical contingency hypothesis (unique past occurrence of particular selective pressures). Phylogenetic analyses are needed to test this hypothesis about the evolution of hermaphroditism in caridean shrimps.
The Social Breeding System of the Jamaican Bromeliad CrabMetopaulias depressus
Authors: Diesel Rudolf , Schubart Christoph D.
Published: March 2008

The Jamaican bromeliad crab Metopaulias depressus lives exclusively in the water-storing leaf axils of bromeliad plants, which provide a supporting microclimate, safety, food, and are expandable and defendable resources. It is suggested that the species evolved extended parental care to ensure reproduction in this scattered microhabitat. Behavioral traits observed in the bromeliad crab are highly suggestive of eusocial behavior. It lives in large colonies consisting of the colony mother and her offspring. Older offspring participate in colony defense, and young adult females stay in their natal colony as subordinate (non-reproductive) females, with the prospect of inheriting their mother's bromeliad as a breeding habitat. Thus, the bromeliad crab has evolved traits that are characteristic of eusocial and cooperatively breeding species. It displays a high degree of sociality that is unique among crabs and represents the pinnacle of a remarkable and swift social evolution from a non-social marine ancestor.
A Model of Speech Production Based on Expression and Prosody
Authors: Tatham Mark , Morton Katherine
Published: March 2008

This chapter proposes a speech production architecture in which all speech occurs within two larger frameworks called wrappers. The overall wrapper is expression; the next wrapper is prosody. Expression and prosody are defined as used in this book. Within a prosodic framework, planning and rendering (carrying out the plan to speak by moving the articulators) is presented. Cognitive and physical processes and their phonological and phonetic correlates are discussed.
Utilization of Oxidized and Cross‐Linked Corn Starches in Wheat Flour Batter
Authors: Han Jung‐Ah , Lee Min‐Jung , Lim Seung‐Taik
Published: March 2008

Starch is often added to batters to improve the texture and appearance of fried food products. However, comparisons of commercially available starches in terms of batter characteristics are rare. In this study, various corn starches, native or modified, were mixed with wheat flour (20% dry solids basis), and the physical properties of the batters after deep‐fat frying were examined. Native corn starches of different amylose contents (high‐amylose, normal, and waxy) and chemically modified corn starches (oxidized and cross‐linked) were tested. The batter was prepared by adding water to the starch‐flour mixtures (42% solids) and deep‐fat frying at 180°C for 30 sec. The texture of the fried batter was analyzed using a texture analyzer (TA) with a Kramer shear cell. The pasting viscosity profile of the starch‐flour mixtures (7% solids in water) was also measured with a Rapid Visco Analyser. When the native corn starches of different amylose contents were compared, the crispness (peak number before breakage) and hardness (maximum peak force) measured using the instrument were positively correlated with the amylose content in starches but negatively correlated with the residual moisture content of the fried batters. The peak viscosity and breakdown in viscosity profiles of the starch‐flour mixtures were also negatively correlated with crispness. The use of high‐amylose corn starch was effective not only in increasing the crispness, but also in reducing the oil uptake. However, the fried batter containing high‐amylose starch was denser and harder than the batter containing normal starch. Among the modified starches tested, oxidized (0.4% active Cl2) and cross‐linked (4% 99:1 mixture of STMP and STPP) starches showed improvements in the overall properties of the fried batters. With excessive oxidizations (>0.4% Cl2), however, the crispness was reduced.
Glycosylation and Deamidation of Rice Endosperm Protein for Improved Solubility and Emulsifying Properties
Authors: Paraman Ilankovan , Hettiarachchy N. S. , Schaefer Christian
Published: March 2008

Rice endosperm protein was prepared by alkali‐extraction method and subsequently modified by controlled glycosylation (RPGlu, RPXG), deamidation (RPDA), and enzymatic hydrolysis by alcalase (RPAlc) methods. The RPGlu and RPXG were prepared by Maillard type glycosylation with D‐glucose and xanthan gum, respectively. The glycosylation improved the emulsion activity (0.721) and stability (26.8 min) of the protein but did not show a substantial improvement in solubility (39.7%). The rice protein modified by controlled alkali‐deamidation (RPDA) showed highest solubility (68%), emulsion activity (0.776), and emulsion stability (24 min) among the three protein modification methods evaluated in this study. The alcalase treatment to 1.8% DH (RPAlc) slightly improved solubility (33%), emulsion activity (0.468), and emulsion stability (17.5 min) compared with unmodified rice protein (RP), which had 18% solubility, 0.266 emulsion activity, and 14.7 min emulsion stability. The glycosylation and deamidation methods were more effective than the controlled enzymatic hydrolysis by alcalase in improving solubility and emulsifying properties of rice endosperm protein. Glycosylated and deamidated rice endosperm proteins can find application in enhancing emulsifying properties in suitable products.
Effect of Storage on Fat Acidity and Pasting Characteristics of Wheat Flour
Authors: Salman Hayfa , Copeland Les
Published: March 2008

Two cultivars of wheat (Triticum aestivum L.), Sunco and Sunsoft, were used to study the influence of storage time and temperature on the formation of starch‐lipid complexes in flour pastes. Untreated and fat‐reduced whole meal flours were stored separately for up to 12 months at 4, 20, and 30°C. The stored samples were analyzed for fat acidity, pasting properties, and iodine binding values. Fat acidity increased significantly in the untreated flour samples stored at 30 and 20°C compared with 4°C. Starch pasting properties, as measured using a Rapid Visco Analyser (RVA) indicated that the final viscosity of untreated flour samples of both cultivars increased significantly with storage time and elevated temperature, and correlated positively with increased fat acidity. Iodine binding values of the RVA pastes decreased with storage time and elevated temperature, and correlated negatively with fat acidity and final viscosity. The fat‐reduced Sunco and Sunsoft flours showed less pronounced changes compared with untreated flours, whereas small changes in the RVA parameters were noted in grains stored over 12 months. The results indicate that free fatty acids are released during storage and that they increase the potential for starch‐lipid complex formation when stored whole meal wheat flours are pasted in the RVA. These changes were evident after two to three months of storage at 20 and 30°C.
Effect of Protease Treatment Before Hydrolysis with α‐Amylase on the Rate of Starch and Protein Hydrolysis of Maize, Whole Sorghum, and Decorticated Sorghum
Authors: Pérez‐Carrillo Esther , Serna‐Saldívar Sergio O.
Published: March 2008

We studied the effect of sorghum decortication and protease treatment on starch hydrolysis before liquefaction with thermoresistant α‐amylase and the generation of free amino nitrogen (FAN) in preparation for subsequent steps of ethanol production. A bifactorial experiment with a level of confidence of P < 0.05 was designed to study differences among maize, whole sorghum, and decorticated sorghum and the effectiveness of the protease treatment before starch liquefaction. Sorghum was decorticated 9.7% to remove most of the pericarp and part of the germ and increase starch concentration. Starch concentration increased in decorticated kernels, whereas total phenols, fiber, and fat decreased. The decorticated sorghum had significantly higher starch and protein hydrolysis compared with the whole kernel. Protease treatment before liquefaction improved the rate of starch hydrolysis, especially in mashes from whole and decorticated sorghums. Whole and decorticated sorghum hydrolyzates treated with protease contained ≈50% more reducing sugars than the untreated counterparts. Maize yielded hydrolyzates with the the highest amount of FAN, followed by decorticated and whole sorghums. The maize and both sorghum hydrolyzates treated with protease contained ≈60 and 30% more FAN compared with the untreated counterparts. Both sorghum decortication and protease treatments before hydrolysis with α‐amylase are recommended to increase ethanol yields, save processing time (and therefore energy), and to produce mashes with higher FAN content, which is considered as an important yeast substrate.
Influence of Water‐to‐Rice Ratio on Cooked Rice Flavor and Texture
Authors: Bett‐Garber Karen L. , Champagne Elaine T. , Ingram Daphne A. , McClung Anna M.
Published: March 2008

Water‐to‐rice ratio is known to affect cooked rice texture, whereas the effects on flavor are largely unknown. To determine the influence of the amount of water during cooking on flavor and texture attributes, three water‐to‐rice ratios of low (less than recommended), recommended, and high (more than recommended) were evaluated. The recommended amount used was based on amylose content and cook type for the cultivar. Four diverse cultivars were compared: Dellmont (aromatic long‐grain), Saber (conventional long‐grain), Neches (waxy long‐grain), and Bengal (conventional medium‐grain). A descriptive sensory panel evaluated flavor and texture attribute intensities. The water‐to‐rice ratio did not significantly affect flavor attributes across all cultivars. The amount of water affected 11 of the 14 texture attributes evaluated. Of these 11, initial starchy coating, slickness, stickiness between grains, cohesiveness, and uniformity of bite increased in intensity with greater amounts of water at cooking, whereas hardness, stickiness to lips, springiness, and chewiness decreased in intensity.
Phytosterol Distribution in Fractions Obtained from Processing of Distillers Dried Grains with Solubles Using Sieving and Elutriation
Authors: Srinivasan Radhakrishnan , Moreau Robert A. , Rausch Kent D. , Tumbleson M. E. , Singh Vijay
Published: March 2008

In an earlier study, the combination of sieving and elutriation was effective in separating fiber from distillers dried grains with solubles (DDGS), the coproduct remaining after ethanol production from corn. To separate fiber, air was blown through sieve fractions in an elutriation column. Material carried by air to the top of the elutriation column was the lighter fraction; material that settled in the bottom was the heavier fraction. Separation of fiber from DDGS resulted in two products: 1) elusieve fiber with high neutral detergent fiber (NDF), which was obtained by combining lighter fractions; and 2) enhanced DDGS with reduced fiber (low NDF) and increased fat and increased protein contents, which was obtained by combining material remaining after separation of lighter fractions. There were no differences in phytosterol distributions (St:E, St, and FPE) among sieve categories. Phytosterol contents of oil from the lighter fractions were higher than or the same as the corresponding heavier fractions. Total phytosterol contents in elusieve fiber and enhanced DDGS were 112–142 and 226–232 mg/100 g, respectively. Phytosterol contents in elusieve fractions were compared with phytosterol contents reported in previous studies for fiber from different corn processing techniques. Phytosterol content of elusieve fiber was higher than wet‐milling endosperm fiber (71 mg/100 g). Enhanced DDGS had higher phytosterol content than dry‐milling fiber (152 mg/100 g), wet‐milling endosperm fiber (71 mg/100 g), quick fiber obtained from steeping without chemicals (215 mg/100 g), and DDGS (216 mg/100 g). Wet‐milling pericarp fiber (241 mg/100 g) and quick fiber from steeping with chemicals (275 mg/100 g) had higher phytosterol contents than elusieve fiber and enhanced DDGS. Phytosterol extraction from elusieve fiber could potentially increase revenues from elusieve process; however the increase in price of elusieve products could not be determined because estimates for the cost of the phytosterol extraction and for the value of ferulate phytosterol esters are not available.
Artificial Lignification of Maize Cell Walls Does Not Affect In Vitro Bile Acid Adsorption
Authors: Funk Carola , Grabber John H. , Steinhart Hans , Bunzel Mirko
Published: March 2008

Bile acid adsorption by lignified dietary fiber in the human intestine is proposed as a mechanism for lowering blood cholesterol level and reducing colon cancer risk. In this study, we investigated how the concentration and composition of lignin in fiber influences the in vitro adsorption of primary bile acids (glycocholate, taurocholate, and glycochenodeoxycholate) and a secondary bile acid (deoxycholate). Adsorption studies were performed by incubating nonlignified and artificially lignified maize cell walls (dehydrogenation polymer‐cell walls) with bile acids under conditions imitating the small intestine and distal colon. Artificially lignified cell walls had varying but defined lignin concentrations (4.8–19.0%) and compositions (varying from pure guaiacyl to pure syringyl lignins) but a uniform polysaccharide‐protein matrix. Adsorption of bile acids by cell walls was in a range of 6–31% (4–26 nmol of bile acids/mg of cell walls), with glycochenodeoxycholate showing the highest adsorption rates. Neither lignin concentration nor lignin composition influenced bile acid adsorption, thus disproving a major role of lignin in bile acid adsorption.
Pericarp Fiber Separation from Corn Flour Using Sieving and Air Classification
Authors: Srinivasan Radhakrishnan , Singh Vijay
Published: March 2008

In the dry‐grind process, starch in ground corn (flour) is converted to ethanol, and the remaining corn components (protein, fat, fiber, and ash) form a coproduct called distillers dried grains with solubles (DDGS). Fiber separation from corn flour would produce fiber as an additional coproduct that could be used as combustion fuel, cattle feed, and as feedstock for producing valuable products such as “cellulosic” ethanol, corn fiber gum, oligosaccharides, phytosterols, and polyols. Fiber is not fermented in the dry‐grind corn process. Its separation before fermentation would increase ethanol productivity in the fermenter. Recently, we showed that the elusieve process, a combination of sieving and elutriation (air flow), was effective in fiber separation from DDGS. In this study, we evaluated the elusieve process for separating pericarp fiber from corn flour. Corn flour remaining after fiber separation was termed “enhanced corn flour”. Of the total weight of corn flour, 3.8% was obtained as fiber and 96.2% was obtained as enhanced corn flour. Neutral detergent fiber (NDF) of corn flour, fiber, and enhanced corn flour (dry basis) were 9.0, 61.5, and 5.7%, respectively. Starch content of corn flour, fiber, and enhanced corn flour (dry basis) were 68.8, 23.5, and 71.3%, respectively. Final ethanol concentration from enhanced corn flour (14.12% v/v) was marginally higher than corn flour (13.72% v/v). No difference in ethanol yields from corn flour and enhanced corn flour was observed. The combination of sieving and air classification can be used to separate pericarp fiber from corn flour. The economics of fiber separation from corn flour using the elusieve process would be governed by the production of valuable products from fiber and the revenues generated from the valuable products.
Effect of GABA Tea on Quality Characteristics of Chiffon Cake
Authors: Lee Ching‐Ching , Lin Sheng‐Dun
Published: March 2008

The effects of gamma aminobutyric acid (GABA) tea on the quality characteristics of chiffon cakes were studied. The viscosity and specific gravity in cake batter, and total dietary fiber, GABA, catechin, epicatechin, gallocatechin, epigallocatechin, epicatechin gallate, and epigallocatechin gallate contents, hardness, and crumb a value of baked cakes increased with increasing GABA tea level; whereas, the pH and moisture in cake batter, and the moisture, water activity, cake volume, crust L, a, b and crumb L, b values of baked cakes showed a reverse trend. As derived from descriptive analysis, the crust and crumb of cakes became darker, drier, and had a tougher texture as GABA tea level increased and cake flour decreased, but the GABA cake had a pleasant tea flavor. The degree of overall liking of cakes decreased with increasing GABA tea level. However, chiffon cake formulated with partial replacement of cake flour with GABA tea and water had better results in the degree of overall liking compared with cake prepared with 100% cake flour, and the moistness and tenderness improved. In the storage tests for GABA cake samples stored at 25°C for three days, the total plate counts (TPC) of GABA cake were fewer than those of the control. For samples stored at 5°C for seven days, TPC were < 2 × 102 CFU/g. All samples exhibited negative coliforms. The hardness of samples significantly increased during storage. The changes in the moisture content, water activity, Hunter L, a, b values, total dietary fiber, GABA, and six catechins contents of the samples were not significantly different during storage. Tenderness of samples significantly decreased, while the other sensory characteristics showed no difference during storage. Degree of overall liking of the samples decreased significantly during storage.
Effect of Barley Flour on Development of Rice‐Based Extruded Snacks
Authors: Gupta Mahesh , Bawa Amarinder Singh , Semwal Anil Dutt
Published: March 2008

This study was conducted to develop a ready‐to‐eat extruded food using a single‐screw laboratory extruder. Blends of Indian barley and rice were used as the ingredients for extrusion. The effect of extrusion variables and barley‐to‐rice ratio on properties like expansion ratio, bulk density, water absorption index, hardness, β‐glucan, L*, a*, b* values, and pasting characteristics of extruded products were studied. A central composite rotatable design was used to evaluate the effects of operating variables: die temperature (150–200°C), initial feed moisture content (20–40%), screw speed (90–110 rpm), and barley flour (10–30%) on properties like expansion ratio, bulk density, water absorption index (WAI), hardness, β‐glucan, L*, a*, b* values, and sensory and pasting characteristics of extruded products. Die temperature >175°C and feed moisture <30% resulted in a steep increase in expansion ratio and a decrease in bulk density. Barley flour content of 10% and feed moisture content of <20% resulted in an increased hardness value. When barley flour content was 30–40% and feed moisture content was <20%, a steep increase in the WAI was noticed. Viscosity values of extruded products were far less than those of corresponding unprocessed counterparts as evaluated. Rapid visco analysis indicated that the extruded blend starches were partially pregelatinized as a result of the extrusion process. Sensory scores indicated that barley flour content at 20%, feed moisture content at 30%, and die temperature at 175°C resulted in an acceptable product. The prepared product was roasted in oil using a particular spice mix and its sensory and nutritional properties were studied.
Relationships of High Molecular Weight Glutenin Subunit Composition and Molecular Weight Distribution of Wheat Flour Protein with Water Absorption and Color Characteristics of Noodle Dough
Authors: Ohm J.‐B. , Ross A. S. , Peterson C. J. , Ong Y.‐L.
Published: March 2008

Colors of noodle doughs made from hard white winter wheat flours from Oregon were measured at optimum noodle water absorptions (NWA). Partial correlations, removing effect of protein concentration, indicated that NWA had negative relationships with 0 hr L* and 24 hr b*, and positive relationships with 0 and 24 hr a*. Kernel hardness index had positive simple and partial correlations with NWA without any significant (P < 0.05) correlation with color parameters. High molecular weight glutentin subunits (HMW‐GS) significantly (P < 0.05) affected all measured noodle parameters except for 0 hr L*. Covariance analysis, using protein concentration as a covariate, indicated that HMW‐GS significantly affected NWA and a* (P < 0.01). Wheat cultivars with HMW‐GS 17+18 showed significantly higher mean NWA and a* values than those with alternative Glu‐B1 subunits. Protein molecular weight distributions affected noodles, as shown by significant correlations with absorbance areas and % areas of protein size exclusion (SE) HPLC chromatograms. Protein fractions that had positive correlations with redness had negative correlations with yellowness. Applying multivariate analyses to SE‐HPLC data to derive calibration models to predict fresh noodle dough a* and b* values had R2 > 0.91 and cross validations values of R2 > 0.75.
Flavor Volatiles of Rice During Cooking Analyzed by Modified Headspace SPME/GC‐MS
Authors: Zeng Zhi , Zhang Han , Chen Jie Yu , Zhang Tao , Matsunaga Ryuji
Published: March 2008

The flavor volatiles in three Japanese rice cultivars, Nihonbare, Koshihikari, and Akitakomachi, during cooking were directly extracted by using a modified headspace solid‐phase microextraction (SPME) method and analyzed by gas chromatography‐mass spectrometry (GC‐MS). A total of 46 components were identified, including aldehydes, ketones, alcohols, and heterocyclic compounds, as well as fatty acids and esters, phenolic compounds, hydrocarbons, etc. The amount of key odorant compounds increased with cooking, while the amount of low‐boiling volatiles decreased. The similarities and differences of the three rice cultivars were determined through a comparison of their volatile components. Nihonbare was characterized by a higher amount of indole but an absence of the chemical class of fatty acid esters. In contrast, both Koshihikari and Akitakomachi had a higher amount of 4‐vinylphenol and an abundance of those esters. Koshihikari and Akitakomachi were quite similar in regard to those flavor volatiles. Furthermore, the observations in the research may suggest that the volatile components at cooking stage (I) were the representatives of the flavor volatiles of uncooked rice, while the volatile constituents at cooking stage (IV) were the representatives of the flavor volatiles of cooked rice.
Development of Functional Spaghetti Enriched with Long Chain Omega‐3 Fatty Acids
Authors: Iafelice Giovanna , Caboni Maria F. , Cubadda Raimondo , Di Criscio Tiziana , Trivisonno Maria C. , Marconi Emanuele
Published: March 2008

Results concerning the production of spaghetti enriched in long chain (LC) n‐3 polyunsaturated fatty acids (PUFA) and, in particular, eicosapentaenoic acid (EPA) and docosahexanoic acid (DHA) are reported. Pasta enrichment was obtained by adding different amounts of integrator (0.6, 1.2, and 1.8%) containing EPA (C20:5 n‐3) and DHA (C22:6 n‐3) in a microencapsulated form to commercial semolina. The addition of 1.2% integrator yielded spaghetti that provides ≈20% of the recommended daily intake of LC n‐3 PUFA with high sensorial acceptability and low loss of LC n‐3 PUFA after cooking (<10%). Thus, spaghetti fortified with EPA+DHA could be used to increase consumption of LC n‐3 PUFA and to decrease the dietary n‐6/n‐3 ratio.
Influence of Microwave Heating on Some Physicochemical Properties of Wheat Grain Harvested in Three Consecutive Years
Authors: Grundas Stanislaw , Warchalewski Jerzy R. , Dolińska Romualda , Gralik Justyna
Published: March 2008

Grain of winter wheat cv. Begra was investigated for changes in some physical and chemical properties resulting from direct influence of microwave heating on grain harvested in three subsequent generations of crops at Plant Breeding Station DANKO in Choryn, Poland. Wheat grain samples tested immediately after microwave treatment with the highest grain temperature at 79 and 98°C showed a statistically significant decrease in moisture content (MC), thousand kernel weight (TKW), single kernel weight (SKW), single kernel diameter (SKD), and hardness index (HI), with the exception of grain samples M‐120 and M‐180, respectively, where statistically significant increases in HI and SKD were observed. Indirect effect of microwaves caused statistically significant fluctuation of the total protein content (TPC), TKW, single kernel moisture content (SKM), HI, SKW, and SKD in all three wheat grain crops in relation to their control samples. This indicates that the studied physicochemical properties of grain were affected by microwave rays not only directly but also indirectly.
Distribution of Protein Bodies and Phytate‐Rich Inclusions in Grain Tissues of Low and High Iron Rice Genotypes
Authors: Prom‐u‐thai C. , Huang L. , Rerkasem B. , Thomson G. , Kuo J. , Saunders M. , Dell B.
Published: March 2008

The present study aims to understand whether genotypic differences in grain iron (Fe) concentration in four rice genotypes are related to its association with protein bodies containing phytate‐rich inclusions. Rice genotypes with high and low grain Fe concentrations in unpolished brown rice were grown in a greenhouse at Chiang Mai, Thailand, and grains were harvested at maturity. The presence of protein bodies and phytate‐rich inclusions in rice grain tissues were examined by means of light and transmission electron microscopy (TEM). The composition of mineral elements in different grain tissues was examined using energy dispersive X‐ray microanalysis (EDX) and chemical analysis. The relative distribution pattern of protein bodies in the tissues was similar among the four rice genotypes, which resembled the pattern of grain N concentrations in these tissues. The high grain Fe genotypes (based on brown rice Fe concentration) had more protein bodies containing phytate‐rich inclusions in the embryo and aleurone layer tissues than the low Fe genotypes. Phytate‐rich inclusions were not detected in the endosperm tissues in all genotypes. In conclusion, the presence of protein bodies with phytate‐rich inclusions predominantly in the embryo and aleurone regions of the grain is an important parameter contributing to the variation in brown rice Fe concentration among the genotypes, but not in the white rice (the endosperm). Iron associated with the phytate‐rich inclusions present in the embryo and aleurone layer tissues are largely lost during the polishing process to produce white rice.
Characterization and genetic variations of satellite DNAs inAcrossocheilus paradoxus(Günther, 1868) (Cyprinidae) indicate population expansion
Authors: Tseng M. C. , Chiang T.‐Y. , Wang J.‐P.
Published: March 2008

AHindIII repetitive DNA family fromAcrossocheilus paradoxus, a cyprinid fish endemic to Taiwan, was isolated and identified as a tandem arrangement of satellites in the genomic DNA. Cross‐hybridization revealed similar patterns across fish genera and two families and suggested that this repetitive DNA is a conserved satellite sequence in fish. Forty‐five monomeric repeat units of the repetitive DNA were cloned and sequenced, and found to be approximately 210 base pairs long and to have an average base composition of 52·8% A+T. Alignment analysis by examining 45 cloned repeat DNA strands from 22 individuals from nine different streams suggested that this repetitive DNA is highly polymorphic. The variability of sequences was mainly attributable to point mutations within the sequences. Genetic distances in all repeated DNAs ranged from 0 to 0·129 (average, 0·06). The high levels of genotype diversity and low levels of nucleotide diversity in satellites suggest population expansion ofA. paradoxus.