bluuebunny/crossref_metadata_2025_split huggingface dataset:
The Tall Tower Dataset: a unique initiative to boost wind energy research
Authors: Ramon Jaume , Lledó Llorenç , Pérez-Zanón Núria , Soret Albert , Doblas-Reyes Francisco J. 
Published: February 2020

Abstract. A dataset containing quality-controlled wind observations from 222 tall towers has been created. Wind speed and wind direction measurements covering the 1984–2017 period have been collected from existing tall towers around the world in an effort to boost the utilization of these non-standard atmospheric datasets, especially within the wind energy and research fields. Observations taken at several heights greater than 10 m above ground level have been retrieved from various sparse datasets and compiled in a unique collection with a common format, access, documentation and quality control. For the last, a total of 18 quality control checks have been considered to ensure the high quality of the wind records. Non-quality-controlled temperature, relative humidity and barometric pressure data from the towers have also been obtained and included in the dataset. The Tall Tower Dataset (Ramon and Lledó, 2019a) is published in the repository EUDAT and made available at https://doi.org/10.23728/b2share.136ecdeee31a45a7906a773095656ddb.
In the Face of Trauma: Relationship, Ethics, and the Possibility of Presence
Authors: Keyes Heather Anne 
Published: February 2020

Abstract
This response fundamentally questions the notion that a contemporary Gestalt therapist can choose whether or not to face trauma. The current and historical global fields are so fraught with violence, destruction, displacement, and systemic dysfunction that “othering” ourselves from trauma has become a popular though illusionary adjustment.
Que o Ser Perfeitíssimo existe
Authors: Leibniz Gottfried Wilhelm , Lassalle Casanave Abel , Gaiada Griselda , Oliveira da Silva Marco Aurélio 
Published: February 2020

"Que o Ser Perfeitíssimo existe” de Gottfried Wilhelm Leibniz, com introdução e notas de Abel Lassalle Casanave (UFBA/CNPq), Griselda Gaiada (IEA Nantes), Marco Aurélio Oliveira da Silva (UFBA).
n. 07 - O DESAFIO DA EDUCAÇÃO A DISTÂNCIA NO ENSINO SUPERIOR BRASILEIRO: A EXPANSÃO DOS CURSOS DE PEDAGOGIA A LUZ DO ENADE COMO ÍNDICE DE QUALIDADE
Authors: Scudeler Marcelo Augusto , Calderon Adolfo Ignacio , Pires André 
Published: February 2020

A oferta de cursos na modalidade a distância tem tido um forte crescimento na educação superior brasileira, proporcionando um aumento número de matrículas, em detrimento de um proporcional encolhimento das matrículas nos cursos presenciais. Neste artigo, pretende-se analisar a expansão do ensino superior, com especial ênfase aos cursos de pedagogia. Realizou-se uma pesquisa bibliográfica e documental; verificou-se o desempenho dos cursos de pedagogia de instituições privadas na edição de 2017 do Exame Nacional de Desempenho dos Estudantes (ENADE). O artigo foi organizado em quatro partes: na primeira delas foi feita a análise dos instrumentos normativos que favoreceram e permitiram a expansão da oferta de cursos na modalidade a distância; na segunda, realizou-se um histórico da expansão do ensino superior no Brasil; na terceira parte, foi feita uma análise quantitativa dos cursos ofertados por instituições privados que participaram do ENADE de 2017; e, por fim, na última parte, traçou-se uma análise primária do desempenho comparativo dos cursos de pedagogia ofertados na modalidade EAD com os presenciais, a partir dos resultados do ENADE do ano de 2017.
Interaction between dielectric particles enhances the Q-factor
Authors: Bulgakov E. , Pichugin K. , Sadreev A. 
Published: February 2020

We study behavior of resonant modes with a distance between two identical dielectric cylinders and disks. We reveal two basic scenarios of evolution of resonances with the distance between the cylinders. For larger distances and respectively weaker interaction of particles the resonances are bound around the Mie resonances and evolve by spiral way. For shorter distances and respectively stronger interaction the resonances bypass the Mie resonances. Both scenarios demonstrate considerable enhancement of the Q factor compared to the case of isolated particle.
Greenhouse gas emissions from riparian zone cropland in a tributary bay of the Three Gorges Reservoir, China
Authors: Wang XiaoXiao , Huang Ping , Ma Maohua , Shan Kun , Wen Zhaofei , Wu Shengjun 
Published: February 2020

Background
A huge reservoir was formed by the Three Gorges Dam in China, which also formed a riparian zone along the bank of the reservoir. In the period of low water-level, the riparian zone in tributary bays of the Three Gorges Reservoir (TGR) was always unordered cultivated, owing to its gentle slope and high soil fertility. This land-use practice creates high potential of generating greenhouse gas (GHG) emissions with periodic water level fluctuation.

Methods
To evaluate potential GHG emissions from the soil-air interface, the static opaque chamber method was adopted to evaluate the effect of elevations (180 m, 175 m, 170 m and 165 m) and land use types (dry lands, paddy fields and grass fields) from April to September in 2015 and 2016.

Results
The results showed that carbon dioxide (CO2) was the main contributor of GHG emission in riparian zone most likely because of high organic carbon from residues. Furthermore, high soil water content in paddy fields resulted in significantly higher methane (CH4) flux than that in dry lands and grass fields. Compared to grass fields, anthropogenic activities in croplands were attributed with a decrease of soil total carbon and GHG emissions. However, inundation duration of different elevations was found to have no significant effect on CH4 and CO2 emissions in the riparian zone, and the mean nitrous oxide (N2O) flux from dry lands at an elevation of 165 m was significantly higher than that of other elevations likely because of tillage and manure application. The high N2O fluxes produced from tillage and fertilizer suggested that, in order to potentially mitigate GHG emissions from the riparian zone, more attention must be paid to the farming practices in dry lands at low elevations (below 165 m) in the riparian zone. Understanding factors that contribute to GHG emissions will help guide ecological restoration of riparian zones in the TGR.
Alleviation of Salt Stress on Wheat (Triticum aestivum L.) by Plant Growth Promoting Bacteria strains Bacillus halotolerans MSR-H4 and Lelliottia amnigena MSR-M49
Authors: El-Akhdar Ibrahim , Elsakhawy Tamer , Abo-Koura Hanaa A. 
Published: February 2020

The plant growth-promoting rhizobacteria (PGPR) application could reduce the use of synthetic fertilizers and increase the sustainability of crop production. Halophilic bacteria that have PGPR characteristics can be used in different environmental stresses. Two different strains isolated, purified, characterized as a PGPRs and phylogenetic identification using 16sRNA which was revealed to be closest matched at 99% with Bacillus halotolerans and Lelliottia amnigena. The isolates possessed plant growth promoting properties as exopolysaccharides (EPS) and indole acetic acid (IAA) production, Bacillus halotolerans had the ability to fix elemental nitrogen and the two strains have the ability to P-solubilization. Furthermore, the strains were evaluated in alleviation of different levels of salt stress on wheat plant at two experiments (Pots and a Field). Strains under study conditions significantly increased the plant height, straw dry weight (DW g plant-1), spike number, 1000 grain DW recorded 31.550 g with Lelliottia amnigena MSR-M49 compared to un-inoculated and other strain in field, grain yield recorded 2.77 (ton fed-1) with Lelliottia amnigena as well as N% and protein content in grains recorded 1.213% and 6.916 respectively with inoculation with Lelliottia amnigena, also, spikes length, inoculated wheat show reduction in both proline accumulation in shoots and roots especially with Lelliottia amnigena recorded 2.79 (mg g-1DW), inoculation significantly increased K+ in root-shoot, K+/Na+ in root-shoot and reduced Na+ in root-shoot compared with control. This confirmed that this consortium could provide growers with a sustainable approach to reduce salt effect on wheat production.
Bleaching
Authors: Taylor Dennis R. , Toro‐Vazquez Jorge F. , Charó‐Alonso Miriam A. 
Published: February 2020

Abstract
The bleaching process with activated clays in the edible‐oil industry is a combination of catalytic action (i.e. peroxide destruction) and equilibrium adsorption (i.e. pigment removal). However, the removal of particular noncolored constituents during bleaching is necessary also if high‐quality oil is to be produced. Four key aspects are addressed: (i) the use of adsorptive purification agents (activated carbon, bleaching earth, and silica hydrogel), (ii) the adsorptive removal of targeted constituents, (iii) practical means and methods to achieve optimal bleaching efficiency and efficacy, and (iv) approaches for dealing with spent adsorbents, including utilization/disposal, and best methods to recover retained oils. The future trends on bleaching for the oil industry point out to develop more cost‐efficient process designed for processing a wide range of different oils, reduce the by‐products, and considering larger bleaching facilities to take advantage of scale economies. Additionally, in accordance with the consumer trend to consume healthier and natural foods, there is a need to develop innovative bleaching processes that enhance the presence of several native oil/fat components.
Corn Oil and Distillers Corn Oil
Authors: Moreau Robert A. , Hums Megan E. 
Published: February 2020

AbstractCorn oil is a popular vegetable oil in the United States and in many other countries. Because of its pleasant nutty flavor, its good stability, and its popularity for making margarines, corn oil has long been considered a premium vegetable oil. Among all of the vegetable oils, corn oil ranks tenth in terms of annual production, and it represents about 2% of the vegetable oil produced worldwide. The chemical composition of corn oil is distinguished by its high levels of polyunsaturated fatty acids (an average value of 60–75% linoleic acid), and among the commodity vegetable oils corn oil has the highest levels of unsaponifiables (>2%), the highest levels of phytosterols (>1%), and the highest levels of Γ‐tocopherol (about 0.10%). Distillers corn oil (DCO) is a coproduct of corn ethanol production and has become a popular and affordable biodiesel feedstock in the United States. DCO shares many properties with conventional corn oil, but it has higher levels of lutein and zeaxanthin, which make it a valuable poultry feed ingredient. It is also more stable than conventional corn oil and has much higher levels of free fatty acids than most other vegetable oils.
Fat Crystal Networks
Authors: Co Edmund D. , Marangoni Alejandro G. 
Published: February 2020

AbstractThis article examines the conceptual framework of the crystal network of fat materials in the context of its many hierarchical levels, from the molecular/nanostructural (10−9 m) level all the way to the submillimeter (10−6 m) length scale. Included in this article is a discussion on thermal properties of triacylglycerols, phase behavior, crystallization thermodynamics, crystallization into single crystals (crystalline nanoplatelets), aggregation of single crystals, rheology, and derivations of material properties based on the microstructure. Introductory concepts are provided, and for more detailed scholarship, readers are referred to an ample list of specialist texts and papers on the subject.
Lecithins
Authors: Szuhaj Bernard F. , Yeo JuDong , Shahidi Fereidoon 
Published: February 2020

AbstractLecithin is a natural material with multifunctional properties. Original material was isolated from egg yolk, and it is found in significant quantities in brain and nervous tissue. Actually, lecithin is a normal constituent in all cell membranes. The main source today is found in soybeans and is commercially available in many colors, viscosities, and functionalities. This article gives a detailed description of the nature and composition of lecithin and its manufacture and uses in food as well as nonfood applications.Lecithin has been an amphoteric surfactant for centuries but was not commercialized until soy processing started in the 1930s. It has many food applications and is also used in pharmaceutical preparations and natural food products. Lecithin has some unique properties in industrial applications, ranging from paints to fuel additives. The most prevalent use today is in chocolate and margarine manufacture and in nutritional beverages and supplements.
Structural Effects on Absorption, Metabolism, and Health Effects of Lipids
Authors: Shahidi Fereidoon , Oh Won Young , Garnier Andrew , Christophe Armand B. 
Published: February 2020

AbstractThe structure of fatty acid‐containing lipid classes is defined as the grouping or positioning of fatty acids on the alcohol backbone. Alcohol backbones considered are glycerol, phytosterols/‐stanols, and sucrose. Health‐related nutritional effects of food lipids depend on the fatty acids they contain (not covered here), on the alcohol backbone, on the number of fatty acids esterified on the alcohol backbone if applicable (triacylglycerols vs. diacylglycerols vs. monoacylglycerols), and on the position the fatty acids occupy. The specificity of the lipases that are present in the intestinal tract are a major determinant of the digestion products that will be formed. Different digestion products will react differently in the intestinal lumen and after absorption will be metabolized differently in the intestinal cells. Specificity of lipases in combination with different handling of different fat digestion products is at the basis of structure‐related effects of food lipids. The position of fatty acids in triacylglycerols (inner or outer) can have an effect on digestibility (for saturated fatty acids), route of transport (for medium‐chain fatty acids), conversion in higher unsaturated fatty acids (for parent essential fatty acids), chylomicronemia, cholesterolemia, and atherogenicity. The well‐known cholesterolemic and atherogenic effects of different fatty acids are more pronounced when these fatty acids are esterified at the inner position of triglycerides. Partial glycerides have nutritional effects different from triglycerides with the same fatty acid composition. The nature of the alcohol backbone of food fats is also extremely important for their health‐related nutritional effects. Phytosterol/‐stanol esters, for instance, have cholesterol‐lowering effects, and sucrose polyesters cannot be absorbed from the intestinal tract.
Vegetable Oils
Authors: Oswell Natalie J. , Gunstone Frank D. , Pegg Ronald B. 
Published: February 2020

AbstractThis article provides an overview of the major and minor vegetable oils, focusing particularly on their fatty acid and triacylglycerol composition, as well as their production levels. Information on the important minor components of vegetable oils, types of vegetable oils, the need to modify natural oils, and the ways in which this can be achieved are discussed. Finally, there is a brief account of current production statistics of the major vegetable oils and their trade.
Frying of Foods and Snack Food Production
Authors: Gupta Monoj K. 
Published: February 2020

Abstract
Cooking is the process that includes frying, sautéing, flash frying, cooking food containing gravy, and roasting. Without definite historical evidence, one has to assume that roasting of food such as meat came first. Roasting of vegetables and grains came next. Frying must have come much later after man invented wild oilseeds and oil palm and learnt to control fire and invented pots to fry food in. The historians and the archeologists have theories and beliefs that are extensive. It is, however, believed by the archeologists that controlled fire became known to man between 400 000 and 750 000 BC.
Frying of food is an old and traditional means to prepare food quickly and enjoy the preparation for culinary delight. The frying technique has improved over the years and has evolved from kitchen frying to large‐scale industrial frying. Coated products, par‐fried products with or without seasoning, have become popular across the world. The fried products are packaged and distributed for sale. Innovation of the packaging technology has enabled the fried food industry to distribute the products that maintain freshness over an extended period.
Flavor and Sensory Aspects
Authors: Malcolmson Linda J. , Winkler‐Moser Jill K. 
Published: February 2020

Abstract
Sensory evaluation is a scientific discipline that uses humans to measure the acceptability and sensory properties of food and other materials. Sensory properties important in food products include attributes of appearance, odor, flavor, texture, and mouthfeel. The use of humans as measuring devices is necessary because only humans can define what is “acceptable,” and in many cases, no instrumental or chemical method can adequately measure or replicate the human response. For this reason, sensory evaluation is a vital component in any quality assessment program. In such programs, sensory evaluation can be used to monitor product quality, determine the effects of alternative processing, ingredients, or formulations, evaluate packaging, and determine product shelf life.
Confectionery Lipids
Authors: Smith Kevin W. 
Published: February 2020

Abstract
Cocoa butter may be considered the original confectionery fat. Following the introduction of the chocolate bar to the world, the number and variety of confectionery items based on chocolate have increased greatly. For economic and supply reason, alternatives to cocoa butter have been developed. The chocolate confectionery market continues to grow, both in volume and value, which highlights the importance of these fats. This article takes a look principally at cocoa butter, and its alternatives, while noting other fats used in confectionery.
Shortenings: Science and Technology
Authors: Metzroth Douglas J. , Shahidi Fereidoon 
Published: February 2020

Abstract
Shortening is a commercially prepared edible fat used in frying, cooking, baking, and as an ingredient in fillings, icings, and confectionary items. It may have been named so because when dough is mixed, the water‐insoluble fat prevents cohesion of gluten strands, literally shortening them and thus generating tender baked goods. Shortening is typically a 100% fat product formulated with animal and/or vegetable oil. These oils have been processed for functionality (describes how well a product performs in a certain application) and to remove any undesirable flavor and aroma. Overall, shortening improves the texture and palatability of food products. Products with characteristics similar to shortening are discussed in this article, but only when similarities in raw material, usage, production methods, and equipment are similar to those of shortenings.
Formulations include concerns about crystalline nature of the fats, fatty acid distribution, fractionation, hydrogenation, and interesterification. Manufacturing and processing equipment are detailed. The many forms of shortenings, i.e. solid, liquid, high stability, all purpose, pourable, and special formulations, are discussed. Packaging and storage of the final products are also presented.
Tree Nut Oils
Authors: Shahidi Fereidoon , Peng Han 
Published: February 2020

Abstract
Tree nut oils are primarily composed of triacylglycerols, but also contain diacylglycerols (DAG), monoacylglycerols (MAG), free fatty acids (FFA), and other minor components, including natural antioxidants and fat‐soluble vitamins. The chemical composition of edible fats and oils largely determines their stability, quality, nutritional value, sensory properties, and potential health effects. Generally, the monounsaturated fatty acids (MUFA), predominantly oleic acid, are the major fatty acids present in tree nuts oil, followed by polyunsaturated fatty acids (PUFA) and small amounts of saturated lipids. Besides, tree nut oils contain abundant bioactive components including phytosterols, carotenoids, tocols, phospholipids, and sphingolipids. And as the major antioxidants in tree nut oil, the content of carotenoids and tocols remarkably affects the oil oxidative stability, as well as their degree of unsaturation and pigment content.
Tree nuts have long been considered to be an important component of the Mediterranean diet. Their by‐products, especially defatted meals, skins, and hulls, may also be considered as excellent sources of protein and phytochemicals. Epidemiological evidence indicates that consumption of whole tree nuts may exert antioxidative stress, anti‐inflammatory, anti‐obesity, anti‐diabetes, and cardioprotective effects in animal or human body. Recent investigations have also shown that dietary consumption of either whole tree nuts, oils or polyphenol extract has beneficial effects on animal or human body, which implies that both the lipid components in oil and phenolics in defatted meal are responsible for the health‐enhanced results of tree nuts fed. In this article, the specific chemical composition, oxidative stability, and potential health effects of nine commercial tree nut oils (almond oil, hazelnut oil, pecan oil, walnut oil, pistachio oil, Brazil nut oil, pine nut oil, cashew nut oil, and macadamia nut oil) are summarized. In addition, the major amino acids profile, phenolic constituent, and health effects of tree nut by‐products are also presented.
Safflower Oil
Authors: Yeo JuDong , Shahidi Fereidoon , Smith Joseph 
Published: February 2020

Abstract
Safflower has a long history of cultivation. Some would classify it as the world's oldest crop. Because safflower was introduced to many lands, it is known by a number of different names, for example, false saffron, benihana, safflor, thistle saffron, and so on. Safflower is a plant of desert origin. Flowering takes place during the warmest part of the growing season. Most farming areas of the world receive some summer rains. If rains occur, then the safflower has a chance of surviving. However, the chances also increase for the plant to be attacked by various molds. The history and botanical description of safflower are detailed in this chapter. Safflower seed consists of a tough fibrous hull that protects the kernel. Attempts have been made to produce commercial hybrids of safflower seed by exploiting heterosis to increase seed or oil content. Safflower oil is pale yellow to golden and exhibits the highest level of linoleic fatty acid of any commercial oil. This high level has made safflower oil attractive to consumers. Processing of the safflower to produce the oil is done in various stages: extraction, refining, bleaching, and deodorizing. Marketing of safflower and the quality assessment of the seed and oil are discussed. Unique uses for safflower seeds include bird feed, ornamental plantings, food coloring, dyes, in medicinal products, and in cosmetics.