bluuebunny/crossref_metadata_2025_split huggingface dataset:
SENSORY CHARACTERISTICS OF TRADITIONAL FIELD GROWN TOMATO GENOTYPES IN SOUTHERN ITALY
Authors: SINESIO FIORELLA , MONETA ELISABETTA , PEPARAIO MARINA 
Published: August 2009

ABSTRACTThis study was conducted with the aim to characterize the diversity of fruit sensory quality of traditional tomato genotypes, grown in open fields, by means of descriptive profile analysis. It gives the results from sensory profiling of fresh tomato genotypes San Marzano, Vesuviano, Corbarino and Sorrento, originating from Southern Italy, and their respective commercial hybrids over 3 years of harvesting. The effects of genotypes, year of production (2002, 2003, 2004) and fields located in different geographical areas on sensory data were analyzed using principal component analysis and multivariate analysis of variance partial least square regression. For most sensory characteristics, the greatest variation was caused by differences in genotypes, suggesting that there was considerable level of genetic diversity. Minor effects were given to year of harvest and experimental fields.PRACTICAL APPLICATIONSTomato is one of the most frequently consumed vegetables in many countries. Italy is one of the main tomato producers in the world, where the genetic variability among traditional tomato genotypes, hybrid and wild varieties in terms of variability in shape, dimension and sensorial attributes is enormous. A feasible area of improvement of tomato production is toward the increase or changing the original flavor. The knowledge of the effect of variety and season on sensory‐perceived quality and the selection by breeding of genotypes with improved aroma and flavor profile is a tool to better orientate the tomato production.
LIFE CYCLE ASSESSMENT OF PASTA PRODUCTION IN ITALY
Authors: BEVILACQUA MAURIZIO , BRAGLIA MARCELLO , CARMIGNANI GIONATA , ZAMMORI FRANCESCO ALDO 
Published: August 2009

ABSTRACT In this article, life cycle assessment was used to evaluate the environmental performances of the production and the distribution of durum wheat pasta, in the Italian market. In accordance with a cradle‐to‐grave approach, the environmental impact of the whole manufacturing process was assessed, taking into account the energetic flows, the consumption of materials and the emissions of pollutants. Results revealed that the agricultural production (i.e., cultivation of wheat) and the production of durum wheat semolina were the subprocesses that accounted for most of the environmental load. Therefore, to improve the environmental performance, an alternative production system was designed in which organic agriculture was used to produce wheat; recyclable cardboard was used as the only packaging material, and a more efficient dust collecting system was installed at the mill (for semolina production). The obtained environmental improvements were finally presented and further discussed. PRACTICAL APPLICATIONSSince the late 90s, the Italian producers of pasta have been striving to improve the environmental performance of their productive process and, nowadays, this effort is being extended to the whole supply chain.This article highlights the stages that account for most of the environmental impact (i.e., hot spots) during the production of durum wheat pasta. Suggestions and insight to reduce the overall environmental load are also provided, and their potential benefits are evaluated, in comparison with the traditional productive process. Therefore, this work can be useful for practitioners of the agri‐food industry, who wish to improve the environmental performance of their productive process.
A STUDY ON THE RELATION BETWEEN ANTHOCYANIN CONTENT AND PRODUCT QUALITY: SHALGAM AS A MODEL BEVERAGE
Authors: TURKER NUZHET , AKSAY SALIH , ISTANBULLU OZLEM , ARTUVAN ERDEM 
Published: August 2009

ABSTRACT The anthocyanin content and the amount of lactic and acetic acids present in commercial shalgam samples randomly collected from domestic markets were determined both by high‐performance liquid chromatography (HPLC) and spectral measurements. Shalgam samples produced under laboratory conditions were termed as the control group (Group I). The commercial samples were divided into three groups based on their production date: samples stored for 6–9 months as Group II; samples stored for 9–12 months as Group III; and samples stored longer than 12 months as Group IV. The HPLC chromatograms indicated that black carrot was the only source of anthocyanin present in the samples. The acylated to nonacylated anthocyanin ratio increased significantly in Group IV samples, whereas there were no significant differences among the Groups II, III and control (P < 0.05). The % polymeric color negatively correlated to the total anthocyanin content was significantly higher in Group IV samples (P < 0.05). The presence of high acetic acid content might be an indication of added pickle juice to the shalgam samples. The variance of the level of lactic acid found in commercial samples shows up as a problem of incidental enrichment of the lactic acid bacteria.PRACTICAL APPLICATIONSAnthocyanin profiles of food materials are unique. Therefore, the anthocyanin profile in a commercial beverage can be used to determine whether there is an adulteration or not. The total anthocyanin content and the ratio of acylated to nonacylated anthocyanins, together with the degree of polymerization and browning index, serve as indicators of the time–temperature history of the product. Applying first‐order degradation kinetics to the anthocyanin under question the initial hypothetical amounts of the juice bearing that anthocyanin can be evaluated.In the specific beverage investigated, shalgam, the level of lactic acid refers to the amount of bulgur used for fermentation. The amount of acetic acid and its negative correlation with the total anthocyanin content can be used as an indicator of adulteration with pickle juice.
THE BIOCHEMICAL AND SENSORY PROPERTIES OF GILTHEAD SEA BREAM (SPARUS AURATA) FROZEN AT DIFFERENT CHARACTERISTIC FREEZING TIMES
Authors: MAKRI MARIA , MELVIN MAUREEN , HOTOS GEORGE , DOUBI XANTHE 
Published: August 2009

ABSTRACT Skinned, vacuum‐packed, postrigor gilthead sea bream fillets were frozen individually with characteristic freezing times of 2, 18, 74 and 640 min (times to cool the thermal center of the fillets from −1 to −7C). Immediately after freezing, the fillets were thawed, and their quality was evaluated with tests related to muscle integrity, myofibrillar protein denaturation and aggregation, lipid degradation and changes in tenderness. The muscle integrity indices (activities of α‐glucosidase, β‐N‐acetyl‐glucosaminidase and (β‐hydroxy‐acyl‐coenzyme‐A dehydrogenase and the amount and protein content of centrifugal tissue fluids) showed that the freezing process itself clearly affected the integrity of muscles. Freezing of fillets with characteristic freezing time of 74 min caused more damage to muscles and hydrolysis of lipids than the other freezing times. Adenosine triphosphatase (ATP) ase activities and Ca2+ sensitivity of actomyosin extracts suggested that the freezing process itself, but not the freezing times, caused structural damage to myofibrillar proteins. No difference in the levels of salt‐soluble proteins and sulfhydryl contents in actomyosin extracts was found between the fresh and frozen fillets. Sensory evaluations showed that the cooked frozen fillets were less tender than the cooked fresh ones.PRACTICAL APPLICATIONIn commercial seafood industries, seafoods are frozen at a range of freezing times (rates) that depends mostly on the type of seafood, the type of freezer and freezer's operating conditions. Based on the work reported in the literature, freezing of seafoods at different freezing times may furnish favorable conditions for alterations in muscle structure, muscle proteins and lipids, and textural properties in general. These changes are related to alterations in quality of frozen seafoods and may affect their market. Therefore, knowledge of optimal conditions with respect to freezing rates for freezing commercially important seafoods, as farmed gilthead seabream is, is relevant to the seafood industry. This information can be obtained by experimental studies on changes in the chemical, biochemical, physical and sensory properties of seafoods frozen at different freezing times.
EVALUATION OF OVERALL ACCEPTABILITY OF FRESH PINEAPPLE USING THE REGRESSION TREE APPROACH
Authors: SCHULBACH KURT F. , PORTIER KENNETH M. , SIMS CHARLES A. 
Published: August 2009

ABSTRACT Pineapples from five different countries and six different producers were evaluated approximately monthly over a 14‐month period. Descriptive sensory analysis was conducted using eight descriptive terms: sweetness, sourness, pineapple flavor intensity, firmness, juiciness, off‐flavor, banana character and coconut character, along with a rating for overall acceptability. A regression tree model relating acceptability to the other sensory attributes showed that the attributes sweetness, pineapple flavor intensity and off‐flavor were the most important factors in determining acceptability. Pineapple flavor rating was more important than sweetness rating in determining pineapple sensory quality as long as the sugar content of the fruit was adequate. PRACTICAL APPLICATIONSA regression tree model is an excellent tool for evaluating the results of consumer panels as it is amiable to hedonic rating scales, does not require normally distributed data, and outliers have little effect on the results of the analysis. Regression tree models can also provide additional insights into the relationship between sensory attributes and overall acceptability. For example, this study shows that higher volatile content increases both flavor intensity and apparent sweetness resulting in a pineapple with higher overall acceptability.
SENSORY EVALUATION OF THE TEXTURE OF 49 COMMERCIAL APPLE AND PEAR PUREES
Authors: TAREA S. , CUVELIER G. , SIEFFERMANN J.M. 
Published: August 2009

ABSTRACT The sensory texture of 49 market samples of pear and apple purees were examined by Flash profile and results were treated by Generalized Procustes Analysis. The product set encompassed grocery products, baby foods and drinking snacks. Four main sensory notions were used to describe the texture of this type of products: graininess, viscosity, moisture and grittiness. Pear and apple purees were discriminated by the gritty perception, carried out on the third component. The other three main characteristics were carried out on the first two axes, where six main groups of products were identified. Pear purees were close to baby foods. Thickened baby foods and pear and apple mixtures constituted additional groups. Finally, apple purees were close sensorially, but three groups could be discriminated by grainy and viscous perceptions. The number of products was not an obstacle and the panel managed the task as required. PRACTICAL APPLICATIONSFlash profile seems to be a powerful tool to provide a statement of the sensory diversity of a specific market very quickly even when the number of products is quite large.
MEAT QUALITY ATTRIBUTES OF CHILLED VENISON AND BEEF
Authors: FAROUK M.M. , BEGGAN M. , HURST S. , STUART A. , DOBBIE P.M. , BEKHIT A.E.D. 
Published: August 2009

ABSTRACT Meat quality attributes of venison and beef “semimembranosus” muscle stored at −1.5 C for 4 weeks were compared. Chilled venison had lower L*, a*, b*and chroma compared to beef. Percent expressible water (PEW), shear force and cook loss were lower in venison compared to beef. μ‐Calpain activities at pH 7.4 and 5.5 were higher and the activity of μ + m‐calpain at pH 5.5 (and not at pH 7.4) was lower in venison compared to beef. L*, a*, b*and chroma in meat from both species increased with chilled storage time (P < 0.01); the increase was higher in beef compared to venison. μ‐Calpain activities at pH 7.4 and 5.5 in venison increased in the first week of storage and then declined in the second while it decreased with time in beef at pH 7.4 and followed similar trend as venison at pH 5.5. Activities of μ + m‐calpain at pH 7.4 and 5.5 decreased with chilled storage time in both types of meat. Shear force decreased with storage time, raw meat PEW increased in the first week and cook loss increased for the first 2 weeks of storage and then declined thereafter in both meats. Within the parameters of this study, the table‐eating quality of venison improved and its color deteriorated faster in chilled storage compared to beef implying that the processing inputs required to maximize meat quality of beef may not be suitable for venison and vice versa.PRACTICAL APPLICATIONSThe following are some of the practical applications of this research: (1) process variables for optimal quality of table beef and venison differ, processors should tailor their process specifically for each specie; (2) venison producers who supply distant markets should consider the rapid rate of tenderization of venison to avoid supplying products with poor texture resulting from over tenderization; (3) the practice of packaging meat under high oxygen environment to enhance color may affect the quality of venison more than other red meats because of the rapid rate of oxidation in venison relative to these meats; (4) the rapid deterioration in the color of venison underscored the need to come up with a way of convincing the consumer to accept the browner color of venison as an inherent characteristic of this meat in order to minimize any bias against the meat because of its color; and (5) the use of fluorogenic substrates for determining calpain activities if further validated in other studies can be used for the online prediction of tenderness early postmortem.
DETERMINATION OF CHEMICAL COMPOSITION OF ANATOLIAN CAROB POD (CERATONIA SILIQUA L.): SUGARS, AMINO AND ORGANIC ACIDS, MINERALS AND PHENOLIC COMPOUNDS
Authors: AYAZ FAİK AHMET , TORUN HÜLYA , AYAZ SEMA , CORREIA PEDRO JOSÉ , ALAIZ MANUEL , SANZ CARLOS , GRÚZ JIRI , STRNAD MIROSLAV 
Published: August 2009

ABSTRACT Carob pod is the fruit of the carob tree (Ceratonia siliqua L. Fabaceae). The fruit and its products, sold both in large stores and local markets, contribute strongly to the diet of people living in the Mediterranean areas of Europe and Turkey. This study reports the composition of carob pods sampled in West and South Anatolia. Sucrose (437.3 mg/g dry weight), glucose (395.8 mg/g dry weight) and fructose (42.3 mg/g dry weight) were the major sugars identified and quantified in the fruit. Total phenolics (13.51 mg gallic acid equivalents [GAE]/g dry weight), proanthocyanidin (0.36 mg GAE/g dry weight), gallotannins (0.41 catechin equivalents [CE]/g dry weight) and flavanols (3.21 mg CE/g dry weight protein) content of the fruit were also determined. Gallic acid (3.27 mg/g dry weight) was the most abundant phenolic acid present in all three phenolic fractions (free, ester and glycoside) isolated from pods. Aspartic acid (18.25 mg/g dry weight protein) was the predominant amino acid in the pod protein fraction. Eight minerals were quantified in the fruit. Among the analyzed major minerals, K (9.70 mg/g dry weight) was the most abundant element present, and the pods were richer in Ca than in P and Mg. Levels of trace minerals were comparable to other plant species. The data are discussed in terms of the nutritional value of the carob pod.PRACTICAL APPLICATIONThe use of carob fruit and its food products in Turkey has been increasing in recent years. However, knowledge about the composition of carob fruit pod produced in Turkey as well as in Mediterranean countries is lacking. The present work describes a composition scale and the advantages to food technologists and consumers who use the fruit and its fruit products in their diets. The results of the study can also aid in the assessment of adequate compositional information for further studies.
THE EFFECTS OF GERMINATION ON THE SENSORY QUALITY AND IMMUNOREACTIVE PROPERTIES OF PEA (PISUM SATIVUM L.) AND SOYBEAN (GLYCINE MAX)
Authors: TROSZYŃSKA AGNIESZKA , SZYMKIEWICZ AGATA , WOŁEJSZO AGNIESZKA 
Published: August 2009

ABSTRACT The seeds of pea and soybean were germinated with and without light at 20C up to 3 days. After germination, fresh sprouts were subjected to sensory evaluation using quantitative descriptive analysis and hedonic tests. Changes in the immunoreactivity of the samples were determined by competitive enzyme‐linked immunoabsorbent assay using rabbit polyclonal antisera to pea and soybean proteins. The results indicated that the sensory quality of pea sprouts was significantly better than that of soybean. The dominating attributes differentiating the soybean samples from the pea samples were rancid odor and taste, which had clearly negative effect on their overall quality. The immunoreactive properties of the samples were dependent on whether they were with or without cotyledons. Removal of the cotyledons almost completely reduced the immunoreactivity of soybean and pea. The presence or absence of light during the germination process did not affect the results. PRACTICAL APPLICATIONSThe results indicated that the germination of pea and soybean seeds is a relevant processing technique for reducing their immunoreactivity. This suggests that pea and soybean sprouts could be used to develop the special products for people who suffer from food allergic disorders. Further studies in this field should be carried out to determine whether it is possible to reduce the total immunoreactivity of pea and soybean seeds by prolonging their germination time. From the sensory viewpoint, pea sprouts appear to have an advantage over soybean sprouts in food system applications. The substantial reasons for the limited use of soybean sprouts arise from their rancid odor and taste.
The Syllabus is Dead, Long Live the Syllabus: Thoughts on the State of Language Curriculum, Content, Language, Tasks, Projects, Materials, Wikis, Blogs and the World Wide Web
Authors: Shaw Peter A. 
Published: August 2009

AbstractIn the 1990s, second and foreign language education entered the so‐called post‐method condition, marking the end of the search for a global pedagogy applicable to all learning contexts. Just as language pedagogy – the design and implementation of learning tasks – became flexible and localised, so have corresponding curricular concepts and procedures followed suit, leading to the beginning of a post‐syllabus condition. Supported by developments in CALL (Computer‐Assisted Language Learning), the move to a learner‐centred focus, and the deployment of authentic target language texts and artefacts, language learning and teaching are becoming increasingly local, nimble, relevant and specific. At the same time, the latest educational and communication technologies (wikis, blogs, Skype, Second Life and the like) are having a strong impact on what constitutes the local in terms of a particular learning community.
Association between gestational age and bovine fetal characteristics measured by transcutaneous ultrasound over the right flank of the dairy cow
Authors: Hunnam JC , Parkinson TJ , Lopez‐Villalobos N , McDougall S 
Published: August 2009

Objective  To determine bovine fetal characteristics significantly associated with increasing gestational age as measured via transcutaneous ultrasonography over the right flank.Methods  The length of gestation at date of pregnancy diagnosis via transcutaneous and transrectal ultrasonography was determined for 224 dairy cattle by estimation from subsequent calving dates. A separate dataset was created for each measurable fetal characteristic (i.e. thoracic diameter, abdominal diameter, umbilical diameter, placentome length and placentome height) and risk factors significantly associated with gestational age at pregnancy diagnosis within each dataset, including the fetal characteristic, were identified.Results  Abdominal diameter was the most frequently observed fetal characteristic and thoracic diameter was the least. Gestational age at pregnancy diagnosis (d) was significantly associated with fetal thoracic diameter (P < 0.01), abdominal diameter (P < 0.01) and umbilical diameter (P = 0.02) when measured via transcutaneous ultrasound. Within each model, sire breed, dam breed, dam age and/or calf sex were also significantly associated with gestational age. Gestational age at pregnancy diagnosis was not significantly associated with either placentome height or length (P > 0.05).Conclusion  Fetal thoracic diameter, abdominal diameter and umbilical diameter were found to be significantly associated with gestational age between approximate days 73 to 190 of gestation. Transcutaneous ultrasonography may prove a useful method of estimating gestational age in the absence of accurate breeding records.
Geology, Geochemistry and Chromite Mineralization Potential of the Amnay Ophiolitic Complex, Mindoro, Philippines
Authors: Yumul Jr Graciano P. , Jumawan Ferdinand T. , Dimalanta Carla B. 
Published: August 2009

AbstractThe Amnay Ophiolitic Complex in Mindoro, the Philippines, is considered an emplaced Cenozoic South China Sea oceanic lithosphere as a result of the collision between the Palawan microcontinental block and the Philippine mobile belt. Middle Oligocene sedimentary rocks intercalated with dominantly MORB‐like pillow lavas and volcanic flows suggest the generation of this ophiolite complex in an intermediate spreading ridge within a back‐arc basin setting. The volcanic rock suite geochemistry also manifests a slab component suggesting that it is a supra‐subduction zone ophiolite. Petrography of the gabbros shows a plagioclase‐clinopyroxene crystallization order consistent with a back‐arc basin setting. Spinel and pyroxene geochemistry shows that the lherzolites and aluminous‐spinel harzburgites are products of low degrees of partial melting. The chromitites hosted by the harzburgites could have not been associated with the MORB‐like volcanic suites, gabbros, lherzolites and aluminous‐spinel harzburgites. The chromitites are products of mantle sources that have undergone higher degrees of partial melting that would have involved the presence of water. The study of this ophiolitic complex gives us a glimpse of the characteristics of the South China Sea.
Long‐term changes in the abundance of flying insects
Authors: SHORTALL CHRIS R. , MOORE ALISON , SMITH EMMA , HALL MIKE J. , WOIWOD IAN P. , HARRINGTON RICHARD 
Published: August 2009

Abstract.  1. For the first time, long‐term changes in total aerial insect biomass have been estimated for a wide area of Southern Britain.2. Various indices of biomass were created for standardised samples from four of the Rothamsted Insect Survey 12.2 m tall suction traps for the 30 years from 1973 to 2002.3. There was a significant decline in total biomass at Hereford but not at three other sites: Rothamsted, Starcross and Wye.4. For the Hereford samples, many insects were identified at least to order level, some to family or species level. These samples were then used to investigate the taxa involved in the decline in biomass at Hereford.5. The Hereford samples were dominated by large Diptera, particularly Dilophus febrilis, which showed a significant decline in abundance.6. Changes in agricultural practice that could have contributed to the observed declines are discussed, as are potential implications for farmland birds, with suggestions for further work to investigate both cause and effect.