bluuebunny/crossref_metadata_2025_split huggingface dataset:
Randomised clinical trial: improvement in health outcomes with certolizumab pegol in patients with active Crohn’s disease with prior loss of response to infliximab
Authors: Feagan B. G. , Sandborn W. J. , Wolf D. C. , Coteur G. , Purcaru O. , Brabant Y. , Rutgeerts P. J. 
Published: January 2011

Aliment Pharmacol Ther 2011; 33: 541–550SummaryBackground  Crohn’s disease (CD) is associated with impaired health‐related quality of life (HRQoL). Certolizumab pegol, administered either every 2 weeks (q2w) or q4w, maintains efficacy in patients previously failing on the anti‐TNF agent infliximab (WELCOME study).Aim  To investigate the impact of certolizumab pegol administered q2w and q4w on work productivity and HRQoL in the WELCOME study.Methods  Patients with loss of response to infliximab received open‐label certolizumab pegol induction and were randomised to receive double‐blind maintenance treatment with certolizumab pegol 400 mg either q4w or q2w through week 24, with a final evaluation at week 26. Work productivity and HRQoL were assessed using the Work Productivity and Activity Impairment:CD questionnaire and Inflammatory Bowel Disease Questionnaire respectively.Results  Baseline HRQoL burden was representative of moderately to severely active CD. HRQoL, daily activity and work productivity improved in both treatment groups as early as week 6 and were maintained through week 26. Treatment benefits to HRQoL, daily activity and work productivity were similar between the certolizumab pegol q2w vs. q4w groups.Conclusions  Certolizumab pegol therapy results in meaningful improvements in work productivity, daily activities and HRQoL in patients with active CD who previously responded to but either lost response or could not tolerate infliximab (ClinicalTrials.gov number: NCT00308581).
Association of soluble fms‐like tyrosine kinase‐1 with pulmonary hypertension and haemolysis in sickle cell disease
Authors: Ataga Kenneth I. , Brittain Julia E. , Jones Susan K. , May Ryan , Delaney John , Strayhorn Dell , Desai Payal , Redding‐Lallinger Rupa , Key Nigel S. , Orringer Eugene P. 
Published: January 2011

SummaryThe pathophysiology of pulmonary hypertension (PHT) in sickle cell disease (SCD) is probably multifactorial. Soluble fms‐like tyrosine kinase‐1 (sFLT‐1) is a member of the vascular endothelial growth factor receptor (VEGFR) family. By adhering to and inhibiting VEGF and placenta growth factor, it induces endothelial dysfunction. We sought to evaluate the association of sFLT‐1 with clinical complications of SCD. We confirmed that sFLT‐1 was significantly elevated in SCD patients compared to healthy, race‐matched control subjects. The level of sFLT‐1 was significantly higher in patients with PHT, but no association was observed between sFLT‐1 and the frequency of acute pain episodes or history of acute chest syndrome. sFLT‐1 was correlated with various measures of haemolysis, erythropoietin and soluble vascular cell adhesion molecule‐1. By inducing endothelial dysfunction, sFLT‐1 may contribute to the pathogenesis of SCD‐associated PHT, although this effect does not appear to be independent of haemolysis.
Apical surgery: endoscopic findings at the resection level of 168 consecutively treated roots
Authors: von Arx T. , Steiner R. Gemmet , Tay F. R. 
Published: January 2011

von Arx T, Gemmet Steiner R, Tay FR. Apical surgery: endoscopic findings at the resection level of 168 consecutively treated roots. International Endodontic Journal.AbstractAim  Endoscopic evaluation of the cut root face after root‐end resection during apical surgery.Methodology  Consecutive cases undergoing apical surgery from June 2006 to May 2008 were enrolled. After root‐end resection, the cut root face was inspected with a rigid endoscope and the following findings were assessed: number of canals, presence of isthmus, presence and location of craze lines/cracks, frosted dentine, and gaps between root filling material and dentine. Craze lines/cracks, frosted dentine and gaps were further correlated with the age group of the patient (<45 vs. ≥45 years), the type of treated tooth and the presence or absence of a post/screw.Results  The final material included 168 resected roots. The highest frequency of isthmuses was found in mesial roots of mandibular first molars (88.5%). A craze line/crack was seen in 9.5%, frosted dentine in 79.8% and gaps in 83.3% at the cut root faces. Significant differences were observed for the location of the microfindings at the resected root surfaces (buccal vs. mesial vs. lingual vs. distal, P > 0.0001). Premolars had significantly more craze lines/cracks than anterior teeth (P = 0.006) and molars (P = 0.000). Frosted dentine was significantly more frequently seen in premolars (P = 0.027) and molars (P = 0.001) compared to anterior teeth. The age groups and the presence or absence of a post/screw did not significantly influence the findings.Conclusions  Frosted dentine and gaps were frequently observed with endoscopy at the resected root surfaces. The type of tooth appeared to affect the occurrence of a craze line/crack and of frosted dentine.
Antioxidant activities of pepsin hydrolysates of water‐ and salt‐soluble protein extracted from pork hams
Authors: Park Sung Y. , Chin Koo B. 
Published: January 2011

SummaryThe objective of this study was to evaluate the antioxidant activities of pepsin‐digested water‐soluble protein (WSP) and salt‐soluble protein (SSP) extracted from pork ham. WSP and SSP were hydrolysed by pepsin for 2–10 h with 2‐h increments. The protein hydrolysates by pepsin were analysed by sodium dodecyl sulphate‐polyacrylamide gel electrophoresis, and reducing power of the hydrolysates was measured. In addition, antioxidant activity of the hydrolysates was determined using linoleic acid emulsion system. Protein bands with molecular weight higher than 7 kDa in WSP and SSP were completely hydrolysed by pepsin after 2 h of digestion time. WSP hydrolysates (WSPH) and SSP hydrolysates (SSPH) had higher ferric reducing power than controls (WSP and SSP without pepsin digestion). Reducing powers of WSPH were higher than those of SSPH, regardless of digestion time. The oxidative activity of linoleic acid was predominantly inhibited by the addition of WSPH and SSPH, especially 0.5% protein hydrolysate. These results indicate that several functional peptides of pork protein digested by pepsin might have antioxidant activity, and thus they may be used as an antioxidant agent in muscle food system.
Immobilised yeast grape must deacidification in a recycle fixed bed reactor
Authors: Portugal Inês , Ribeiro Susana C. , Xavier Ana M.R.B. , Centeno Filipe , Strehaiano Pierre 
Published: January 2011

SummaryMaloalcoholic fermentation (MAF) of grape must by Schizosaccharomyces pombe immobilised in calcium‐alginate double‐layer beads (ProMalic®) was studied in Erlenmeyer flasks and in a total recycle fixed‐bed reactor operating in batch mode. The reaction is pseudo‐first order with respect to l‐malic acid and under similar conditions deacidification is faster in the recycle reactor. This was attributed to mass transfer limitations which were confirmed in the recycle reactor by studying the influence of yeast load on the rate of MAF. Mass transfer limitations are also responsible for the lower activation energy of fermentation with the immobilised yeast (67 ± 9 kJ mol−1) in comparison with the free cells (126 ± 19 kJ mol−1). Alcoholic fermentation and MAF were performed simultaneously, both in the recycle reactor and in the industrial trials, confirming the efficacy of immobilised S. pombe to reduce grape must acidity without interfering with the main fermentation. Altogether, the present results are useful for the scale‐up of a recycle reactor to process large volumes of grape must.
Starch conversion and expansion behaviour of wheat starch cooked with either; palm, soybean or sunflower oils in a co‐rotating intermeshing twin‐screw extruder
Authors: Abu‐hardan Madian , Hill Sandra E. , Farhat Imad 
Published: January 2011

SummaryWheat starch was extrusion cooked with the addition of three commercial vegetable oils, namely; palm oil, soybean oil and sunflower oil. The effects of the addition of the oils on the degree of starch conversion as well as extrudates expansion were investigated. In order to conduct a comparison between the three added oils, the barrel temperatures, material feed rate, water content and finally the screw speed were fixed. The three selected oils were added at concentrations varied from 1% to 8% on starch dry basis and the quantities added were controlled through the whole process. The results suggested that for the three vegetable oils used, the specific mechanical energy (SME) was decreased as the oil concentration increased up to 5% and further rise in concentration did not impart significant changes. This drop in the SME values was accompanied with a decrease in the extent of starch conversion. This was assessed by rapid viscosity analyser (RVA) viscosity and water solubility and absorbance measurements. The effect of the addition of oil on extradites’ sectional expansion was complex in which a significant increase until 5% oil concentration was reached and further increase of oil quantities resulted in a drastic reduction. This effect was observed for all three oils and no significant differences between oils were noticed. All extrudates exhibited a v‐type crystalline pattern which was ascribed to the amylose lipid complex formation. However, the crystallinity indices indicated no interference by the three oils to the complex formation. This suggested that the endogenous lipids naturally present in wheat starch were sufficient to complex the starch.
Biochemical, microbiological and sensory changes in shrimp (Panaeus aztecus) dipped in different solutions using face‐centred central composite design
Authors: Pardio Violeta T. , Waliszewski Krzysztof N. , Zuñiga Paula 
Published: January 2011

SummaryBiochemical, microbiological and sensory changes during shelf‐life at −1 °C were determined in shrimp (Panaeus aztecus) previously dipped in ascorbic acid, citric acid, potassium sorbate and 4‐hexyl resorcinol solutions using face‐centred central composite design. Microbiological count, trimethylamine and hypoxantine production were measured. The lowest level of the total psychrotrophic bacteria, hypoxantine and trimethylamine were found in samples dipped in all containing chemicals solutions comparing to control treatment. Sensory studies showed that treatment A (ascorbic acid 4.50, citric acid 0.12, potassium sorbate 18.60 and 4‐hexyl resorcinol 0.25, all g L−1) and B (ascorbic acid 4.37, citric acid 1.26, potassium sorbate 7.03 and 4‐hexyl resorcinol 0.25, all g L−1) did not alter the typical sensory features of shrimp and were effective at delaying the bitter off‐flavour formation for 26 days. This study constitutes a promising alternative to extent shelf‐life of shrimp kept at −1 °C without freezing.
Performance of a photochromic time–temperature indicator under simulated fresh fish supply chain conditions
Authors: Mai Nga , Audorff Hubert , Reichstein Werner , Haarer Dietrich , Olafsdottir Gudrun , Bogason Sigurdur G. , Kreyenschmidt Judith , Arason Sigurjon 
Published: January 2011

SummaryThe objective of this study was to investigate the performance of a photochromic time–temperature indicator (TTI) under dynamic temperature conditions simulating real fresh fish distribution chain scenarios. The work aimed at testing the possibility of extending the application of the TTI kinetic model, developed for specific temperature range of isothermal conditions, at low temperatures. The results showed that the TTI presented reproducible responses after being charged and during the discolouration process under different conditions, which revealed the reliability of the indicator. The TTI reflected well the temperature conditions of the studied scenarios, which indicates its potential application to continuously monitor the temperature history of the fresh fish supply chain. The kinetic model gave good fits in non‐abused scenarios at temperatures below 2 °C, presenting the potential for application of the model in determining the right charging level to suit a product’s shelf life at low temperatures.
Antimicrobial activity of the polyphenolic fractions derived from Grewia asiatica, Eugenia jambolana and Carissa carandas
Authors: Siddiqi Rahmanullah , Naz Shahina , Ahmad Samia , Sayeed Syed Asad 
Published: January 2011

SummaryCrude methanolic extracts from Grewia asiatica, Eugenia jambolana and Carissa carandas were separated into four major fractions viz. phenolic acids, flavanols, flavonols and anthocyanins which were then analysed for their total phenolic, flavonoid contents, and antimicrobial effects. In addition, anthocyanin fraction was also analysed for total anthocyanins, total colour and polymeric pigments. Total phenolics and flavonoids were highest in the fractions from E. jambolana and lowest in C. carandas, the order being phenolic acid > flavanols > flavonols > anthocyanins in all fruits. All fractions showed significant antibacterial activity except anthocyanin. Being the most active, phenolic acid fractions were also tested for their antifungal activity, the fractions of C. carandas and G. asiatica substantially inhibited all the tested fungal species. These results are being reported for the first time.
Lycopene extraction from extruded products containing tomato skin
Authors: Dehghan‐Shoar Zeinab , Hardacre Allan K. , Meerdink Gerrit , Brennan Charles S. 
Published: January 2011

SummaryTo determine the lycopene content of extruded products containing 10% tomato skin, the conditions for solvent extraction were optimised. After three extraction cycles at 50 °C each for 15 min at a solvent to meal ratio of 40:1, a maximum of 6.6 ppm lycopene was extracted. However, the extraction was considered incomplete, thus the product was digested by pancreatin prior to extraction. The extracted lycopene content was increased to 23.5 ppm using the optimum conditions of 20 min of digestion with 10 mg mL−1 pancreatin. To validate the extraction efficiency at optimum conditions, a set of extruded products containing different lycopene concentrations was used. Digestion increased the extracted lycopene content by more than 2.5‐fold between the products. Furthermore, this inclusion significantly improved the correlation coefficient between the red colour and the extracted lycopene content. Therefore, including a digestion step prior to extraction by solvents was necessary to efficiently extract lycopene from extruded products.
Folic acid stability in the presence of various formulation components including iron compounds in fortified extruded Ultra Rice® over prolonged storage at 40 °C and 60% relative humidity (RH)
Authors: Li Yao O. , Diosady Levente L. , Jankowski Shirley 
Published: January 2011

SummaryUltra Rice®, a reconstituted rice product made by extrusion, has been successfully formulated for the fortification of market rice with vitamin A, iron and vitamin B1. As folic acid deficiency is a major health problem in areas targeted by Ultra Rice® technology, including India, Colombia and Brazil, it seems logical to incorporate folic acid into the existing formulation. The effects of various iron compounds on the storage stability of folic acid were studied. Four commercial ferric pyrophosphate compounds were chosen as iron sources and were added at different concentrations. A food‐grade whitener (TiO2) was also tested for its effects on folic acid stability and product colour. Folic acid was generally stable in the prepared rice formulations under high temperature and humidity (40 °C, 60%RH) – with the best sample retaining 95% and >75% of folic acid after 3 and 9 months of storage, respectively. The work demonstrated that folic acid fortification of rice through Ultra Rice® technology is technically feasible.
Effect of sugar acylation on the antioxidant properties of Vitis vinifera red grape malvidin‐3‐glucoside
Authors: Azevedo Joana , Teixeira Natércia , Oliveira Joana , de Freitas Victor , Mateus Nuno 
Published: January 2011

SummaryThis work aims at studying the influence of sugar acylation on the antioxidant properties of Vitis vinifera red grape malvidin‐3‐glucoside. The antioxidant properties of malvidin‐3‐glucoside, malvidin‐3‐acetylglucoside, malvidin‐3‐coumaroylglucoside and malvidin‐3‐caffeoylglucoside were measured using different techniques. Their antiradical and reducing properties were determined using the DPPH and FRAP method, respectively. Malvidin‐3‐caffeoylglucoside displayed a DPPH value (20.2 μm Trolox eq.) much higher than malvidin‐3‐glucoside (13.6 μm Trolox eq.), but no significant differences were observed from the FRAP assay. Furthermore, the ability of these compounds to inhibit lipid peroxidation in a liposome membrane system was examined by monitoring oxygen consumption and the formation of conjugated dienes. Both assays allowed concluding that malvidin‐3‐caffeoylglucoside and malvidin‐3‐coumaroylglucoside inhibit lipid peroxidation significantly more than malvidin‐3‐glucoside. Altogether, the results reported herein indicate that acylation of malvidin‐3‐glucoside with phenolic acids like caffeic or coumaric acids, but not acetic acid, increases their overall antioxidant properties.
Assessment of convection, hot‐air combined with microwave‐vacuum and freeze‐drying methods for mushrooms with regard to product quality
Authors: Argyropoulos Dimitrios , Heindl Albert , Müller Joachim 
Published: January 2011

SummaryCombined drying of hot air and microwave‐vacuum has been proposed as an alternative method to improve the quality of dried mushrooms, especially the structural and textural properties. In the present study, the effect of different drying methods namely, convective hot‐air drying, hot air combined with microwave‐vacuum drying and freeze‐drying on qualitative attributes of pretreated mushrooms was investigated. The quality assessment was based on colour, texture, density, porosity and rehydration characteristics of the dried mushrooms. Combined drying of hot air and microwave‐vacuum resulted in a dried product of superior quality when compared to the slices dried completely by conventional hot air, exhibiting lower overall colour variation, higher porosity, greater rehydration ratio and softer texture. In a dry state, mushrooms with a puffy structure and unique crispy texture were created by the combined drying method, which might be considered as important characteristics for developing nonfat snack‐type food products.
Effect of micronisation and electromagnetic radiation on physical and mechanical properties of Canadian barley
Authors: Emami Shahram , Meda Venkatesh , Tyler Robert T. 
Published: January 2011

SummaryThe effect of micronisation (high‐intensity infrared heating) and microwave radiation of normal barley (NB), high‐amylose barley (HAB) and waxy barley (WB) on the physical and mechanical properties was studied. Samples were tempered to 42–45% moisture content and then subjected to infrared or microwave radiation to reduce the moisture content to approximately 10%. The grain surface temperature during radiation was maintained at 100 °C. The changes in physical and mechanical properties were compared with unprocessed samples. Thermal radiation increased slightly the volume of the kernels because of the diffusion of water vapour from inside to the outer surface. These changes resulted in a decrease in particle and bulk densities. Thermal radiation affected the Hunter colour values, as well. The mechanical properties including bio‐yield point, modulus of elasticity and breakage susceptibility were affected by micronisation and microwave heating.
College students' text messaging, use of textese and literacy skills
Authors: Drouin M.A. 
Published: January 2011

AbstractIn this study, I examined reported frequency of text messaging, use of textese and literacy skills (reading accuracy, spelling and reading fluency) in a sample of American college students. Participants reported using text messaging, social networking sites and textese more often than was reported in previous (2009) research, and their frequency of textese use varied across contexts. Correlational analyses revealed significant, positive relationships between text messaging frequency and literacy skills (spelling and reading fluency), but significant, negative relationships between textese usage in certain contexts (on social networking sites such as MySpace™ and Facebook™ and in emails to professors) and literacy (reading accuracy). These findings differ from findings reported in recent studies with Australian college students, British schoolchildren and American college students. Explanations for these differences are discussed, and future directions for research are presented.
Finnish and UK English pre‐teen children's text message language and its relationship with their literacy skills
Authors: Plester B. , Lerkkanen M.‐K. , Linjama L.J. , Rasku‐Puttonen H. , Littleton K. 
Published: January 2011

AbstractThe aim of the study was to demonstrate the style of text language used by Finnish pre‐teen texters (n = 65) and determine how their text language related to their traditional literacy skills, and compare descriptively these results with earlier results from work with young English texters. Three kinds of text messages (natural texts, elicited texts and elicited replies) were recorded after cognitive and literacy skills were assessed. Relationships between text language and standard literacy skills were shown to be different between the two languages, and we propose that those differences arise from both the structures of the languages themselves, and the communities of linguistic practice in the two countries. We compared, with a subsample (n = 16), natural, spontaneous text messages with those elicited in experimental conditions, demonstrating metalinguistic sensitivity in these young texters. The conclusion regarding the Finnish text register is that it very closely approximates spoken register Finnish, rather than more formal written Finnish.
Does SMS text messaging help or harm adults' knowledge of standard spelling?
Authors: Powell D. , Dixon M. 
Published: January 2011

AbstractThe recent increase in short messaging system (SMS) text messaging, often using abbreviated, non‐conventional ‘textisms’ (e.g. ‘2nite’), in school‐aged children has raised fears of negative consequences of such technology for literacy. The current research used a paradigm developed by Dixon and Kaminska, who showed that exposure to phonetically plausible misspellings (e.g. ‘recieve’) negatively affected subsequent spelling performance, though this was true only with adults, not children. The current research extends this work to directly investigate the effects of exposure to textisms, misspellings and correctly spelled words on adults' spelling. Spelling of a set of key words was assessed both before and after an exposure phase where participants read the same key words, presented either as textisms (e.g. ‘2nite’), correctly spelled (e.g. ‘tonight’) or misspelled (e.g. ‘tonite’) words. Analysis showed that scores decreased from pre‐ to post‐test following exposure to misspellings, whereas performance improved following exposure to correctly spelled words and, interestingly, to textisms. Data suggest that exposure to textisms, unlike misspellings, had a positive effect on adults' spelling. These findings are interpreted in light of other recent research suggesting a positive relationship between texting and some literacy measures in school‐aged children.