bluuebunny/crossref_metadata_2025_split huggingface dataset:
Evading non-essential fetal oocyte attrition maximizes the ovarian reserve
Authors: Tharp Marla E. , Malki Safia , Bortvin Alex 
Published: June 2019

AbstractFemale reproductive success depends on the size and quality of a finite ovarian reserve. Paradoxically, mammals such as mice and humans eliminate up to 80% of the initial oocyte pool during development through the enigmatic process of fetal oocyte attrition (FOA). Here we report that the combined inhibition of retrotransposon L1 reverse transcriptase and the Chk2-dependent DNA damage checkpoint prevents FOA, thus preserving the entire fetal oocyte population. Remarkably, reverse transcriptase inhibitor AZT-treated Chk2 mutant oocytes initially accumulate, but subsequently resolve L1-instigated genotoxic threats and differentiate, resulting in a maximized functional ovarian reserve. We conclude that FOA is a consequence of genotoxic stress that acts to preserve oocyte genome integrity, and is not an obligatory developmental program for oogenesis.
Modelling Gene-Protein-Reaction Associations on an FPGA
Authors: Coggins Macauley 
Published: June 2019

AbstractGenome-Scale metabolic models have proven to be incredibly useful. Allowing researchers to model cellular functionality based upon gene expression. However as the number of genes and reactions increases it can become computationally demanding. The first step in genome-scale metabolic modelling is to model the relationship between genes and reactions in the form of Gene-Protein-Reaction Associations (GPRA). In this research we have developed a way to model GPRAs on an Altera Cyclone II FPGA using Quartus II programmable logic device design software and the VHDL hardware description language. The model consisting of 7 genes and 7 reactions was implemented using 7 combinational functions and 14 I/O pins. This model will be the first step towards creating a full genome scale metabolic model on FPGA devices which we will be fully investigating in future studies.
Candida utilis yeast as a functional protein source for Atlantic salmon (Salmo salar L.): Local intestinal tissue and plasma proteome responses
Authors: Reveco-Urzua Felipe Eduardo , Hofossæter Mette , Kovi Mallikarjuna Rao , Mydland Liv Torunn , Ånestad Ragnhild , Sørby Randi , Press Charles McL. , Lagos Leidy , Øverland Margareth 
Published: June 2019

AbstractMicrobial ingredients such as Candida utilis yeast are known to be functional protein sources with immunemodulating effects whereas soybean meal causes soybean meal-induced enteritis in the distal intestine of Atlantic salmon (Salmo salar L.). Inflammatory or immunomodulatory stimuli at the local level in the intestine may alter the plasma proteome profile of Atlantic salmon. These deviations can be helpful indicators for fish health and therefore potential tools in diagnosis of fish diseases. The present work aimed to identify local intestinal tissue responses and changes in plasma protein profiles of Atlantic salmon fed inactive dry Candida utilis yeast biomass, soybean meal, or combination of soybean meal based diet with various inclusion levels of Candida utilis. A fishmeal based diet was used as control diet. Inclusion of Candida utilis yeast to a fishmeal based diet did not alter the morphology, immune cell population or gene expression of the distal intestine, but gave a plasma proteome profile different from the fishmeal based control. Lower levels of Candida utilis combined with soybean meal modulated immune cell populations in the distal intestine and reduced the severity of soybean meal-induced enteritis, while higher inclusion levels of Candida utilis were less effective. The results suggest that Candida utilis could induce systemic responses without altering intestinal morphology, and thus could be a high-quality alternative protein source with potential functional properties in diets for Atlantic salmon.
A coordination modelling approach for assembly of multi-constrained objects based on measured skin model
Authors: Jiang Yifan , Huang Xiang , Li Shuanggao , Deng Zhengping 
Published: June 2019

Purpose
The purpose of this paper is to propose an assembly coordination modelling approach based on measured data for assembly quality control of multi-constrained objects in aircraft assembly. This approach aims to establish a high-precision digital mirror of physical assembly system in the virtual environment, with which the assembly process in the virtual environment can be performed synchronously with that in the physical world.

Design/methodology/approach
This paper presents a realistic geometrical representation model based on measured point cloud, as well as the multiple constraints modelling methods for local and global constraints with the proposed representation model. For the assembly target optimization, a novel optimization method based on the evaluation of multi-dimensional tolerance zone is proposed, where the particle swarm optimization and simulated annealing algorithm are combined to calculate the optimal solutions.

Findings
As shown in the validation results, the minimum easiness value for easiness model in global optimization is 3.01, while the best value for weighting model by adjusting weights for more than 10 times is 1.94. The results verify that the proposed coordination modelling approach is effective to the assembly of multi-constrained objects, and the optimization model has an obvious advantage over the traditional weighting method.

Originality/value
This paper provides a new idea for the fine control of assembly quality of non-ideal components by introducing the measured data into the on-line assembly process. Besides, a novel optimization method based on the evaluation of multi-dimensional tolerance zone is proposed, which overcomes the problem of traditional weighting model wherein the weightings are difficult to determine.
Sodium reduction in butter using microparticulated salt
Authors: de Oliveira Daniela da Costa , Cristina Andrade Amanda Cristina , Guimarães Jéssica , Rodrigues Jéssica Ferreira , Natividade Mariana Mirelle Pereira , Bastos Sabrina Carvalho 
Published: June 2019

Purpose
Excessive sodium intake is associated with several diseases. Accordingly, several measures, including microparticulate salt, have been adopted to reduce the salt contents of food products. However, no studies have reported the effectiveness of microparticulate salt in semisolid and liquid products. Accordingly, the purpose of this paper is to evaluate the application of microparticulate salt to reduce sodium contents in semisolid products.

Design/methodology/approach
The optimal salt content to be added in butter was defined by the just-about-right-scale test. Butter samples were prepared using microparticulate salt to achieve 25, 50 and 75 per cent reductions in conventional salt concentrations. Multiple comparison tests were performed to evaluate sample taste.

Findings
The ideal concentration of conventional salt to be added to butter was 2.16 per cent. Discriminative tests showed that samples with 25 and 75 per cent salt reduction showed significant differences (p ⩽ 0.05) compared with butter prepared at the ideal salt content, whereas the sample with 50 per cent salt reduction had no significant difference (p > 0.05). Thus, microparticulate salt showed higher salting power than conventional salt. These results indicated the effectiveness of microparticulate salt in the preparation of semisolid products with sodium reduction.

Research limitations/implications
More detailed studies about the reduced-sodium butter shelf life are necessary to verify the microparticulate salt application in the product preparation. Moreover, microparticulate salt application in semisolid and liquid products elaboration must be more investigated to better elucidate its practicability of reducing sodium content in these kinds of products. Therefore, researchers are encouraged to test the proposed propositions further.

Practical implications
Microparticulate salt has been successfully applied to reduce sodium in solid products, being added to the finished product surface. However, there are no studies that report its effectiveness in semisolid and liquid products, such as the butter, in which the salt is added during the product preparation. Thus, this research provides new scientific information to the food industry and research fields, to expand the knowledge of reduced-sodium products development using microparticulate salt with sensory quality.

Originality/value
No studies have evaluated the application of microparticulate salt for semisolid product preparation. Therefore, the findings will support the development of healthy products.
Sustainable responsible conduct beyond the boundaries of compliance
Authors: Fiandrino Simona , Busso Donatella , Vrontis Demetris 
Published: June 2019

Purpose
The purpose of this paper is to investigate whether Italian listed companies within the food and beverage (F&B) industry adopt sustainable responsible conduct beyond the boundaries of compliance and which industry-specific matters the companies address as core to their business within a regulatory setting of sustainability disclosure.

Design/methodology/approach
This study develops a multiple case study of the five Italian listed companies in the F&B industry and employs a content analysis on their sustainability reports.

Findings
This study reveals a policies–practices decoupling along with a means–ends decoupling that jeopardises the commitment to sustainability. The results show a reasonable level of compliance, but companies are at an early stage of coherent and practical application.

Practical implications
This study offers practical avenues for companies, regulators and policy makers. Companies in the F&B industry are guided towards the learning process to shape sustainable, responsible practices at the core of their business, as this study provides a replicable assessment of F&B sustainability issues. Regulators and policy makers are called to monitor the concrete implementation of sustainability issues and improve the understanding of the sustainability agenda to overcome the misalignments that companies are currently facing.

Originality/value
This study provides fertile ground for assessing the degree of maturity in favour of sustainable responsible conduct within the F&B industry and shows the obstacles to this commitment in the mandatory setting of sustainability disclosure.
Synergetic effects between fasting, well-being and anti-consumption within the walls of Orthodox monasteries and outside them
Authors: Kiryakova-Dineva Teodora , Krasteva Ruska , Chankova Yana 
Published: June 2019

Purpose
The purpose of this paper is twofold: first, to explore the possible synergetic effects between food-restricted behaviour (fasting in Orthodox Christianity) and physical and mental health; and second, to ponder on the nature of fasting and to reveal the potentials monastery cuisine has, reaching outside the world of religion and entering the world of consumption.

Design/methodology/approach
A qualitative research approach has been applied in order to investigate the synergetic effects between fasting, well-being and anti-consumption. The analysis is based on in-depth interviews carried out in Orthodox monasteries, in particular, in three monasteries in the territory of Mount Athos and in three monasteries in Northern Greece. Additionally, ten Bulgarians who visited monasteries situated at Mount Athos have been interviewed. In a cultural materialistic perspective, this paper seeks to discuss and reveal food and eating habits patterns. It combines the social anthropology of food with the anthropology of Eastern Orthodox religion.

Findings
The discussed interrelations between fasting, well-being and anti-consumption confirm the synergetic effects, occurring at different points between them. Fasting practices definitely contribute to consumers’ health and well-being. The food-restricted behaviour and the monastery diet are presented as a means of purification not only of the soul but also of the body. Fasting is an intriguing issue that offers many perspectives for people not only within but also without the monastery walls. Food-restricted behaviour as practiced in Orthodox Christianity shall be considered as beneficial for people’s health and as such it can reveal a lot of additional spiritual values for non-believers.

Social implications
Future applications of fasting practices as a non-consumptive behaviour and in view of social movements for healthy nutrition. A possibility for fasting menus as an alternative to fast food menus can be exploited.

Originality/value
The study provides some useful insights into the contemporary practice of Eastern Orthodox fasting and confirms that fasting is a successful means of achieving mental and physical well-being. New perspectives for monastery cuisine as a resource and brand strategy for restaurant business and tourism can be mentioned as well.
What drives the purchasing of foods with high sugar? Evidence from Turkey
Authors: Sürmeli Gökhan , Elshiewy Ossama , Ülengin Burç 
Published: June 2019

Purpose
The purpose of this paper is to examine how the share of expenditure on foods with high sugar is influenced by purchasing behaviour and household characteristics in Turkey.

Design/methodology/approach
Food purchases of a large representative sample of Turkish households (n=10,682) were observed over a two-year time span. A linear mixed effects model is estimated to analyse the drivers of households’ share of expenditure on foods with high sugar in a longitudinal setting.

Findings
Lower shopping frequency, larger shopping baskets, more promotional purchasing and higher usage of modern retail formats lead to a higher share of expenditure on foods with high sugar. This share decreases with higher income and education. Households living in urban areas have lower expenditure on foods with high sugar. Households in the Aegean and Mediterranean regions show the highest share of expenditure on foods with high sugar across Turkey. Children within the household lead to a higher share of expenditure on foods with high sugar whereas this share decreases with increasing household size and being in later stages of life.

Originality/value
Analysing household panel data provides a more realistic perspective of longitudinal food purchasing behaviour compared to studies using cross-sectional designs. Furthermore, this large-scale study in Turkey provides valuable insights for health researchers and policymakers to improve public health due to being conducted in a newly industrialised country with high rates of obesity and type 2 diabetes, a fragmented retail environment and diverse geographical regions.
Effects of ingredients on sensory attributes of gluten-free breads available in the UK
Authors: Louis Leonardi , Fairchild Ruth , Setarehnejad Anita 
Published: June 2019

Purpose
The purpose of this paper is to evaluate the effects of alternative ingredients in three different gluten-free breads (GFBs) available in the UK market with regard to their quality attributes and consumer preference.

Design/methodology/approach
Three different GFB samples purchased from a UK retailer were visually assessed. Their quality attributes and consumer acceptability were analysed via an untrained taste panel (n=35) on Day 1. Texture was compared using a texture analyser on Days 1 and 8, to examine the differences between samples and the effects of ingredients towards staling.

Findings
Results from visual inspection showed that ingredients affected the appearance of samples, in terms of crumb structure, and both crumb and crust colour. Firmness and springiness were significantly different (p<0.05, p=0.007) between samples on Days 1 and 8 although no significant difference existed within each individual sample. Sensory analysis showed no significant differences between samples with respect to denseness, chewiness, crumbliness, dryness and overall preference.

Research limitations/implications
The ingredient combination in each bread differed, and thus it is not clear if the results are due to the incorporation of individual ingredient or a combination of them.

Practical implications
Results of this study will help food industry to make an easier decision on gluten-free ingredients.

Social implications
It will help people with coeliac disease and those who wish to remove gluten from their diets.

Originality/value
Overall, the study showed that the use of different ingredients affected the appearance, firmness and springiness of three GFBs available in the UK market. However, it did not affect denseness, chewiness, crumbliness, dryness or consumer preference. This indicates that a number of ingredient combinations are possible in the manufacturing of acceptable GFB.
Preliminary analysis on food intolerances of 88,436 healthy people to 14 kinds of foods
Authors: Zheng Yansong , Zhang Liping , Zeng Qiang , Han Chaojin 
Published: June 2019

Purpose
Functional disorders caused by food intolerance (FI) are prevalent, thus it is important to analyze the FI of healthy people to common foods so as to guide the people for eating the healthy foods. The paper aims to discuss this issue.

Design/methodology/approach
In total, 88,436 healthy persons including 60,902 males and 27,534 females at the age ranging from 20 to 70 years old were subjected a normal physical examination. In total, 14 kinds of food-specific IgG antibodies were detected by enzyme-linked immunesorbent assay.

Findings
The total positive rate of 14 FIs was as high as 64.16 percent. Five kinds of foods (egg, crab, cod, shrimp and milk) accounted for 84.51 percent of the total positive rate. In more than one kind of FIs, egg took the largest proportion than the others and the proportion was 58.54 percent. The second was crab with a positive rate of 56.19 percent. The antibody positive rate of any food in one kind of FIs was significantly lower than that in more than one kind of FIs (χ2=629.35, p<0.001). Also, younger age subjects displayed the higher positive rate than the older age groups. In addition, there was no significant difference on FI between male and female subjects.

Originality/value
The results would not only prompt us to pay more attention to FI in daily life, but provide theoretical foundation for the early prevention, diagnosis and treatment of related clinical diseases as well as guiding people healthy meals.
Evaluation of the shelf-life extension of fresh-cut pineapple (Smooth cayenne) by application of different edible coatings
Authors: Pizato Sandriane , Chevalier Raquel Costa , Dos Santos Marcela Félix , Da Costa Tailine Saturnino , Arévalo Pinedo Rosalinda , Cortez Vega William Renzo 
Published: June 2019

Purpose
The purpose of this paper is to evaluate the shelf-life of minimally processed pineapple when subjected to the use of different edible coatings.

Design/methodology/approach
The pineapples were peeled and cut into cubes. The gums were prepared by dissolving them in distilled water and then heated to total dissolution. After calcium chloride, citric acid and ascorbic acid and glycerol were added in the solutions. The pieces of pineapple were completely submerged in the respective solutions and then drained. Four treatments were obtained, namely: T1 – control treatment (pineapple without coating); T2 – pectin; T3 – tara; T4 – xanthan. The cubes were stored in PET by 12 days at 4±1°C. Analyzes were carried out of mass loss, pH, titratable acidity, soluble solids, microbiological and sensory analysis.

Findings
It was possible to observe that the use of evaluated coatings was efficient to maintain the conservation of minimally processed pineapple in all analyzes, when compared with the control sample. The treatment with tara gum showed the best results to those obtained by the other studied gums.

Practical implications
The study may help small-scale establishments to increase the shelf-life of minimally processed pineapple.

Originality/value
Tara gum reduced the mass loss, delayed the microbial growth and maintained the sensorial quality of minimally processed pineapples for a longer time.
Investigation and analysis of research support services in academic libraries
Authors: Si Li , Zeng Yueliang , Guo Sicheng , Zhuang Xiaozhe 
Published: June 2019

Purpose
This paper aims at understanding the current situation of research support services offered by academic libraries in world-leading universities and providing useful implications and insights for other academic libraries.

Design/methodology/approach
Of the top 100 universities listed in the QS World University Rankings in 2017, 76 libraries were selected as samples and a website investigation was conducted to explore the research support services. The statistical method and visualization software was used to generalize the key services, and the text analysis and case analysis were applied to reveal the corresponding implementation.

Findings
Research support service has become one of the significant services of academic libraries in the context of e-research and data-intensive research. The research support services can be generally divided into seven aspects, as follows: research data management (62, 81.58 per cent), open access (64, 84.21 per cent), scholarly publishing (59, 77.63 per cent), research impact measurement (32, 42.11 per cent), research guides (47, 61.84 per cent), research consultation (59, 77.63 per cent) and research tools recommendation (38, 50.00 per cent).

Originality/value
This paper makes a comprehensive investigation of research support services in academic libraries of top-ranking universities worldwide. The findings will help academic libraries improve research support services; thus, advancing the work of researchers and promoting scientific discovery.
An efficient semantic recommender method forArabic text
Authors: Hawashin Bilal , Alzubi Shadi , Kanan Tarek , Mansour Ayman 
Published: June 2019

PurposeThis paper aims to propose a new efficient semantic recommender method for Arabic content.Design/methodology/approachThree semantic similarities were proposed to be integrated with the recommender system to improve its ability to recommend based on the semantic aspect. The proposed similarities are CHI-based semantic similarity, singular value decomposition (SVD)-based semantic similarity and Arabic WordNet-based semantic similarity. These similarities were compared with the existing similarities used by recommender systems from the literature.FindingsExperiments show that the proposed semantic method using CHI-based similarity and using SVD-based similarity are more efficient than the existing methods on Arabic text in term of accuracy and execution time.Originality/valueAlthough many previous works proposed recommender system methods for English text, very few works concentrated on Arabic Text. The field of Arabic Recommender Systems is largely understudied in the literature. Aside from this, there is a vital need to consider the semantic relationships behind user preferences to improve the accuracy of the recommendations. The contributions of this work are the following. First, as many recommender methods were proposed for English text and have never been tested on Arabic text, this work compares the performance of these widely used methods on Arabic text. Second, it proposes a novel semantic recommender method for Arabic text. As this method uses semantic similarity, three novel base semantic similarities were proposed and evaluated. Third, this work would direct the attention to more studies in this understudied topic in the literature.