bluuebunny/crossref_metadata_2025_split huggingface dataset:
Shrinkage and quality characteristics of whole fruit of Chinese jujube (Zizyphus jujuba Miller) in microwave drying
Authors: Fang Shuzheng , Wang Zhengfu , Hu Xiaosong , Li Hui , Long Wanrong , Wang Ran 
Published: November 2010

SummaryDrying characteristics of whole fruit Chinese jujube was studied as distinct from fruit slices. Shrinkage, density, vitamin C, colour and rehydration of Chinese jujube were measured in microwave drying at power level of 1.2, 1.67 and 2.5 W/g (dry base, db). Unlike fruit slices or lumps where, no matter at the beginning or at the end of drying, shrinkage volume typically equals the volume of removed water, ratio of the shrinkage volume to the volume of removed water of Chinese jujube could range from 2 to 2.6 at the beginning of drying, and at the end of drying, it could be 1.15 for higher microwave level (2.5 W/g, db), whereas, for lower power level (1.2 W/g, db), it was about 1. Unlike shrinkage curves in hot air drying that could be described with a three‐segment linear model, shrinkage curves in microwave drying could be well described with a cubic polynomial (R2 > 0.99). When compared with the low power level (1.2 W/g, db), higher microwave power level(2.5 W/g, db) increased by 87.9% of the retention of vitamin C, 14.6% of the density and 8.7% of the extent of browning, decreased by 12.9% of the soluble solids content.
The effect of pea (Pisum sativumL.)‐originated asparaginase on acrylamide formation in certain bread types
Authors: Tuncel Necati B. , Yılmaz Neşe , Şener Erol 
Published: November 2010

SummaryThe aim of this study was to investigate the effect of pea (Pisum sativumL.)‐originated asparaginase on acrylamide formation in white wheat, wheat bran and whole‐grain wheat breads. Two‐day germinated pea flour was used at 0%, 1%, 3% and 5% levels for each bread type. Acrylamide analysis was performed with liquid chromatography–mass spectrometry. Besides, colour and sensory properties of the breads were evaluated to search out the effects of pea flour substitution on the consumer acceptance. Reduction of acrylamide in white wheat bread was not found significant and addition of pea flour decreased the acceptance. However, it was found that acrylamide level can be reduced by 57% and 68% with addition of 5% pea flour in wheat bran and whole‐grain breads, respectively, without any negative impact on colour and sensory properties.
Application of inverse methods in the osmotic dehydration of acerola
Authors: Silva Mirtes A. C. , Corrêa Jefferson L. G. , Da Silva Zaqueu E. 
Published: November 2010

SummaryThis work presents a study of the mass transfer of osmotically dehydrated West Indian cherry, also known as acerola. The experiments were performed by immersing the fruits in a sucrose solution at 65ºBrix for 12 h at ambient temperature (27 °C), using three different fruit:solution ratios (1:4; 1:10 and 1:15 (w:w)). The kinetics of water loss, solids gain and weight reduction was determined. Effective mass diffusivity was calculated by the inverse method, using the Levenberg‐Marquardt minimisation algorithm. The mathematical model used to describe the physical phenomenon of osmotic dehydration was based on Fick’s Second Law, considering the fruits as geometrically perfect spheres. The influence of the fruit:solution ratio was not significant in the range of this study. Diffusivity ranged from 1.558 × 10−10 to 1.760 × 10−10 m2 s−1.
A novel dielectric drying method of sea cucumber
Authors: Duan Xu , Zhang Min , Mujumdar Arun S. , Huang Lue L. , Wang Hui 
Published: November 2010

SummaryThe sea cucumber autolyses readily so it must be dehydrated for preservation. Traditional drying methods of sea cucumber need very long time and have adverse effect on quality. Hence, a novel microwave freeze drying technique was developed to dry sea cucumber. Because microwave heating is a function of dielectric properties of the material in microwave field, dielectric properties of sea cucumber were determined. As expected, the dielectric loss factor of sea cucumbers was very low in frozen state, and several pretreatments (nanoscale calcium carbonate impregnation and vacuum impregnation, salt impregnation, etc.) were analysed to improve the dielectric properties of sea cucumber. Vacuum impregnation with nanoscale calcium carbonate combined with microwave freeze drying was found to be an efficient drying method for sea cucumber by anova (P < 0.01). Compared with microwave freeze drying method without any treatments, this drying method could reduce the drying time by up to two hours.
Performance of different fermentation methods and the effect of their duration on the quality of raw cocoa beans
Authors: Guehi Tagro S. , Dadie Adjéhi T. , Koffi Kouadio P. B. , Dabonne Soumaïla , Ban‐Koffi Louis , Kedjebo Kra D. , Nemlin Gnopo J. 
Published: November 2010

SummaryThis study aims to compare the effect of three cocoa fermentation methods and their duration on raw cocoa quality. Results showed a decrease in percentage of physical quality defects on fermentation method. Cocoa fermented for 4 days presented higher percentage of purple beans reached 45% and about 10% of slaty beans than cocoa fermented for 6 days whatever the process. Fermentation duration did not influence the mouldy beans that were around 1%. Formation of brown beans increased from 16% to 50% depending on the fermentation duration and process. Using wooden boxes allowed higher percentage of 77%–90% brown beans than others materials. Acidity of cocoa decreased on fermentation duration but beans treated in boxes were significantly (P = 0.05) acidic from 1.40 and 3.07 meq of NaOH g−1. Fungal population did not vary in number depending both on the duration and the fermentation method with rates that ranged from 3.32 × 107 to 8.63 × 107 CFU g−1.
Moisture sorption characteristics and glass transition temperature of apple puree powder
Authors: Jakubczyk Ewa , Ostrowska‐Ligeza Ewa , Gondek Ewa 
Published: November 2010

SummaryThe aim of this study was to characterise the influence of different foam‐mat‐drying methods on the moisture sorption characteristics and glass transition temperatures of apple puree powder. Apple puree was foamed with the addition of 2.5% egg albumin and 0.5% methylcellulose. Convective air‐drying and microwave‐drying techniques were used. Also foamed puree with and without maltodextrin (6% or 15% w/w) was freeze‐dried. Moisture equilibrium data of powders were determined by using a static desiccator method in a water activity range of 0.0–0.903. Modulated differential scanning calorimetry (MDSC) was used to obtain the glass transition temperature. No effect of drying method on sorption properties and glass transition temperatures of apple puree powders was observed. The addition of maltodextrin to the apple puree caused an increase in Tg by 10–30 °C depending on the amount of incorporated additive. Addition of maltodextrin significantly reduced the hygroscopicity of apple puree powders.
Process optimisation of the bitter gourd (Momordica charantia) concentrated juice preparation for a freeze‐dried powder
Authors: Wu Maoyu , Hu Xiaosong , Ge Bangguo , Zhao Guanghua , Wang Zhengfu 
Published: November 2010

SummaryBitter gourd (Momordica charantia), a commonly consumed vegetable in South Asia, eastern‐South Asia, China, Japan, Korea peninsula, Caribbean Sea isles etc., is used as an adjunct in the management of diabetes mellitus. In this study, in order to find the effective ways of producing bitter gourd freeze‐dried powder, the concentrated juice of bitter gourd was produced through enzymatic process (EP), ultra filtration (UF), reverse osmosis and vacuum concentration technology. Results indicated that total saponins, total sugar and pH value in bitter gourd juice were almost unchanged after EP and after UF (P ≥ 0.05). However, UF decreased the turbidity and improved transmittance of juice (P < 0.05). When compared with the vacuum concentration alone, the combined process of reverse osmosis followed by vacuum concentration had 3.33 folds of production efficiency and 1.725 times of vitamin C content in concentrated juice. With freeze‐drying microscope system, the eutectic point of the freeze‐dried product of bitter gourd juice was detected to be −37.5 °C, which was important to optimise lyophilisation parameters. The freeze‐drying microscope system was more accurate than the conventional electric resistance method in detecting the eutectic point of freeze‐dried product.
Study on the electric conduction properties of fresh and frozen–thawed grass carp (Ctenopharyngodon idellus) and tilapia(Oreochromis niloticus)
Authors: Zhang Lina , Shen Huixing , Luo Yongkang 
Published: November 2010

SummaryElectric conduction properties of fresh and frozen–thawed grass carp (Ctenopharyngodon idellus) and tilapia (Oreochromis niloticus) were studied by measuring their impedances under different frequencies. The impedances varied as frequency changed. Although impedances of both fresh and frozen–thawed fish decreased as frequency increased from 1 to 20 kHz, change ratio of impedance (Q value) of fresh fish was evidently higher than that of frozen–thawed fish. The Q values of fresh grass carp and tilapia on the 1st, 3rd, 6th, 8th, 10th days were 60.53%, 52.24%, 35.47%, 26.86%, 21.17% and 73.13%, 52.70%, 41.06%, 39.28%, 36.31%, while frozen–thawed grass carp and tilapia were 9.65%, 11.21%, 9.58%, 8.89%, 9.13% and 18.26%, 12.80%, 13.46%, 12.16%, 12.91%, respectively. Electric conduction is a rapid, easy to use, portable and cost‐effective method for in situ analysis at practical level. Therefore, it is feasible to identify fresh and frozen–thawed fish according to the change ratio of their impedances.
Formation of acid‐precipitated soy protein–dextran conjugates by Maillard reaction in liquid systems
Authors: Qi Jun‐ru , Liao Jin‐song , Yin Shou‐wei , Zhu JianHua , Yang Xiao‐quan 
Published: November 2010

SummaryThe conjugation reaction between soybean acid‐precipitated protein (SAPP) and dextran in liquid systems via the initial stage of the Maillard reaction was studied. Functional SAPP–dextran conjugates were prepared in 80% ethanol‐reacting system at 50 °C for 6 h, along with 95% ethanol‐reacting system at 60 °C for 24 h. The covalent attachment of dextran to SAPP was confirmed by sodium dodecyl sulphate–polyacrylamide gel electrophoresis and gel filtration chromatography.Compared to the classical dry‐heating, the reaction time of glycosylation in the two ethanol systems was largely shortened. Emulsifying activity of SAPP–dextran conjugates obtained by dry‐heating incubation and in ethanol was similar at pH 7.0 and10.0, significantly higher than that of SAPP–dextran mixture or SAPP alone. In addition, SAPP–dextran conjugates obtained in 80% ethanol‐reacting system for 6 h were completely soluble after heating at 90 °C for 20 min. The impact of various processing conditions on the formation of SAPP–dextran conjugates was investigated. This study provides important guidance to create protein–polysaccharide conjugates at mild temperatures in liquid systems.
Tannin–protein interaction is more closely associated with astringency than tannin–protein precipitation: experience with two oenological tannins and a gelatin
Authors: Obreque‐Slier Elías , López‐Solís Remigio , Peña‐Neira Álvaro , Zamora‐Marín Fernando 
Published: November 2010

SummaryRelative abilities of two commercial oenological tannins to interact with a single oenological gelatin were compared with their relative abilities to elicit astringency. A trained sensory panel assessed astringency, whereas the interaction between tannins and gelatin was estimated by observing the ability of tannins both to interfere with gelatin diffusion on a cellulose membrane and to form tannin–gelatin precipitates. HPLC‐DAD chromatography and spectroscopic analysis showed that one of the commercial tannins was a hydrolysable tannin, while the other one was a condensed. The majority of the sensory panelists recognised the hydrolysable tannin as far more astringent than the condensed. The more astringent oenological tannin was found to interfere markedly with gelatin diffusion on a cellulose membrane, but it failed to produce tannin–gelatin precipitation. The condensed oenological tannin both interfered with gelatin diffusion and was a powerful gelatin‐precipitant. This study supports the hypothesis that astringency correlates better with tannin–gelatin interaction than tannin–gelatin precipitation.
Fatty acid composition and sensory properties of Wels catfish (Silurus glanis) hot smoked with different sawdust materials
Authors: Küçükgülmez Aygül , Eslem Kadak Ali , Celik Mehmet 
Published: November 2010

SummaryThis study aims to compare chemical, physical and sensorial parameters of the Wels catfish (Silurus glanis), hot smoked using vine, poplar, lemon tree and oak sawdust as well as corncob. Significant differences (P < 0.05) in proximate composition were found between fresh and smoked samples; however, the changes in fatty acid composition were less significant. In the fatty acid composition of control group, monounsaturated fatty acids (41.60%) had the highest share in fatty acids, which was followed by saturated fatty acids (29.95%) and polyunsaturated fatty acids (28.34%). The major fatty acids were observed to be C16:0, C18:0; C16:1 n‐7, C18:1 n‐9c, C18:1 n‐9t and C18:2 n6c. There were significant differences (P < 0.05) between the groups considering their colour measurement results. General preference criteria such as appearance, odour, texture, colour and taste were chosen for the sensorial analysis, which were rated by the panellists. According to the results of overall appearance, the fillet pieces smoked with lemon tree (9.00), poplar (8.66), corncob (8.00), oak (7.33) and vine (5.33) sawdust were determined as the most preferred, in order.
Effect of inulin as a fat replacer on texture and sensory properties of muffins
Authors: Zahn Susann , Pepke Franziska , Rohm Harald 
Published: November 2010

SummaryEfforts related to nutrient optimisation are responsible for the increasing importance of tailoring bakery product formulations. Aim of this study was to replace 50%, 75% or 100% baking fat in a muffin formulation by commercial inulin preparations and to investigate its impact on baking characteristics, texture and sensory properties of the muffins. With increasing amounts of added inulin, product moisture and crumb density increased significantly, whereas muffin volume decreased. Quantitative descriptive analysis revealed significant effects on product appearance, sensory texture properties, and smell and taste. The replacement of 50% baking fat in the formulation resulted in muffins that were comparable or slightly higher in crumb firmness. The complete elimination of baking fat with inulin and water, however, led to products, which were downgraded because of high toughness, low volume and the lack of a product‐typical taste.
Dynamics of water in agar gels studied using low and high resolution1H NMR spectroscopy
Authors: Davies Erika , Huang Yang , Harper Jason B. , Hook James M. , Thomas Donald S. , Burgar Iko M. , Lillford Peter J. 
Published: November 2010

SummaryThe aim of this work was to determine whether the decreased motion of water in agar gels (2.5–12.5% agar) resulted not only from the chemical interaction of the water molecules with the agar macromolecules but also from obstruction by the gel networks. Relaxation experiments were conducted using a 500‐MHz nuclear magnetic resonance (NMR) spectrometer. Diffusion experiments were conducted using a 23‐MHz NMR spectrometer with diffusion times ranging between 15 and 200 ms and a 500‐MHz NMR spectrometer with a fixed diffusion time of 10 ms. This study shows that the interaction of water with hydroxyl groups of agar macromolecules resulted in faster relaxation and slower self‐diffusion of water. The time‐dependent self‐diffusion coefficient of water provides clear evidence of the obstructive effects of the agar gel network on diffusion. This work is the first report on restricted diffusion of water in agar gel systems.
Consultation behaviour of doctor‐shopping patients and factors that reduce shopping
Authors: Ohira Yoshiyuki , Ikusaka Masatomi , Noda Kazutaka , Tsukamoto Tomoko , Takada Toshihiko , Miyahara Masahito , Funakoshi Hiraku , Basugi Ayako , Keira Katsunori , Uehara Takanori 
Published: November 2010

AbstractRationale, aims and objectives  To investigate the subsequent behaviour of doctor‐shopping patients (defined as those attending multiple hospitals for the same complaint) who consulted our department and factors related to cessation of doctor shopping.Methods  Patients who presented without referral to the Department of General Medicine at Chiba University Hospital in Japan (our department) completed a questionnaire at their first visit. A follow‐up questionnaire was also sent to them in order to assess doctor shopping after 3 months. Then items in the questionnaires were investigated for significant differences between patients who continued or stopped doctor shopping. Logistic regression analysis was performed with items showing a significant difference between patients who stopped doctor shopping and those who continued it, in order to identify independent determinants of the cessation of shopping.Results  A total of 978 patients who presented spontaneously to our department consented to this study, and 929 patients (95.0%) completed questionnaires correctly. Among them, 203 patients (21.9%) were identified as doctor shoppers. The follow‐up survey was completed correctly by 138 patients (68.0%). Among them, 25 patients (18.1%) were found to have continued doctor shopping, which was a significantly lower rate than before (P < 0.001). Logistic regression analysis selected the following factors as independent determinants of the cessation of doctor shopping: ‘confirmation of the diagnosis’ (odds ratio: 8.12, 95% confidence interval: 1.46–45.26), and ‘satisfaction with consultation’ (odds ratio: 2.07, 95% confidence interval: 1.42–3.01).Conclusion  Doctor shopping decreased significantly after patients consulted our department, with ‘confirmation of the diagnosis’ and ‘satisfaction with consultation’ being identified as contributing factors.
TaqMan real‐time PCR assay for relative quantification of white spot syndrome virus infection in Penaeus monodon Fabricius exposed to ammonia
Authors: Fouzi M , Shariff M , Omar A R , Md Yusoff F , Tan S W 
Published: November 2010

AbstractWhite spot disease is caused by a highly virulent pathogen, the white spot syndrome virus (WSSV). The disease is usually triggered by changes in environmental parameters causing severe losses to the shrimp industry. This study was undertaken to quantify the relative WSSV load in shrimp exposed to ammonia, using a TaqMan‐based real‐time PCR, and their subsequent susceptibility to WSSV. Shrimp were exposed to different levels of total ammonia nitrogen (TAN) (8.1, 3.8 and 1.1 mg L−1) for 10 days and challenged with WSSV by feeding WSSV‐positive shrimp. WSSV was detected simultaneously in haemolymph, gills and pereopods at four hours post‐infection. The TaqMan real‐time PCR assay showed a highly dynamic detection limit that spanned over 6 log10 concentrations of DNA and high reproducibility (standard deviation 0.33–1.42) and small correlation of variability (CV) (1.89–3.85%). Shrimp exposed to ammonia had significantly higher (P < 0.01) WSSV load compared to the positive control, which was not exposed to ammonia. Shrimp exposed to 8.1 mg L−1 of TAN had the highest (P < 0.01) WSSV load in all three organs in comparison with those exposed to 3.8 and 1.1 mg L−1 of TAN. However, haemolymph had significantly higher (P < 0.01) viral load compared to the gills and pereopods. Results showed that shrimp exposed to ammonia levels as low as 1.1 mg L−1 (TAN) had increased susceptibility to WSSV.
The British research evidence for recovery, papers published between 2006 and 2009 (inclusive). Part One: a review of the peer‐reviewed literature using a systematic approach
Authors: STICKLEY T. , WRIGHT N. 
Published: November 2010

Accessible summary

The majority of articles that have been published about recovery and mental health have been published within the 4 years preceding this literature review. However, there are very few articles that review the recovery literature; furthermore, articles that report research directly related to the recovery concept are scarce.
Originally, the focus of the recovery movement was upon the role of the individual in their own recovery journey; there has been a shift towards the responsibility of service providers to ensure a recovery focused service.
Tensions have emerged in the literature between the humanistic philosophy of recovery and the biomedical model that has historically informed psychiatry. Similarly, the notion of recovery may overemphasize the significance of personal agency against the responsibility of services to fulfil a duty of care.
Recovery has become strongly associated with social roles and meaningful activities including education, work and engagement with sport and arts activities.

AbstractThis paper is the first in a series of two which reviews the contemporary British evidence‐base relating to recovery in mental health over a 4‐year period. This review uses a systematic approach analysing the British peer‐reviewed literature relating to recovery and mental health. The second paper in the series reviews the non‐peer‐reviewed literature. Recovery is not a new concept; however, it has recently become increasingly prevalent in practitioner, policy and research discourses. In total 12 papers met the inclusion criteria. Five main themes emerged from the analysis: hope and optimism, meaning to life, activities promoting recovery, definitions and discourses and implications for mental health practice. By including only peer‐reviewed literature this paper is in a strong position to analyse the theoretical development of the recovery concept and highlight future directions for recovery in mental health services.
Pharmacokinetic and pharmacodynamic modelling of marbofloxacin administered alone and in combination with tolfenamic acid in calves
Authors: SIDHU P. K. , LANDONI M. F. , ALIABADI M. H. S. , TOUTAIN P. L. , LEES P. 
Published: November 2010

Sidhu, P. K., Landoni, M. F., Aliabadi, M. H. S., Toutain, P. L., Lees, P. Pharmacokinetic and pharmacodynamic modelling of marbofloxacin administered alone and in combination with tolfenamic acid in calves. J. vet. Pharmacol. Therap.34, 376–387.In a four‐period, cross‐over study, the fluoroquinolone antibacterial drug marbofloxacin (MB) was administered to calves, alone and in combination with the nonsteroidal anti‐inflammatory drug tolfenamic acid (TA). Both drugs were administered intramuscularly (IM) at doses of 2 mg/kg. A tissue cage model of inflammation, based on the actions of the mild irritant carrageenan, was used to evaluate the pharmacokinetics (PK) of MB and MB in combination with TA. MB mean values of area under concentration–time curve (AUC) were 15.1 μg·h/mL for serum, 12.1 μg·h/mL for inflamed tissue cage fluid (exudate) and 9.6 μg·h/mL for noninflamed tissue cage fluid (transudate). Values of Cmax were 1.84, 0.35 and 0.31 μg/mL, respectively, for serum, exudate and transudate. Mean residence time (MRT) of 23.6 h (exudate) and 22.6 h (transudate) also differed significantly from serum MRT (8.6 h). Co‐administration of TA did not affect the PK profile of MB. The pharmacodynamics of MB was investigated using a bovine strain of Mannheimia haemolytica. Time–kill curves were established ex vivo on serum, exudate and transudate samples. Modelling the ex vivo serum time–kill data to the sigmoid Emax equation provided AUC24 h/MIC values required for bacteriostatic (18.3 h) and bactericidal actions (92 h) of MB and for virtual eradication of the organism was 139 h. Corresponding values for MB + TA were 20.1, 69 and 106 h. These data were used to predict once daily dosage schedules for a bactericidal action, assuming a MIC90 value of 0.24 μg/mL, a dose of 2.6 mg/kg for MB and 2.19 mg/kg for MB + TA were determined, which are similar to the currently recommended dose of 2.0 mg/kg.