bluuebunny/crossref_metadata_2025_split huggingface dataset:
Consumer Feelings and Equilibrium Product Quality
Authors: Iyer Ganesh , Kuksov Dmitri 
Published: January 2010

This paper considers the possibility that a firm can invest not only in the true product quality, but also in activities such as merchandizing and store atmospherics that influence consumer perception of the product quality. Consumers make their purchase decisions based on the signal (perception) of quality they experience, where the signal is influenced by both the true product quality valued by the consumer and the affect of the consumer at the time of the signal formation. In this situation, a firm finds it optimal to invest in both product quality and in variables inducing affect, even though rational consumers, in equilibrium, correctly solve back for the true product quality. We uncover an asymmetry in the effects of the cost of producing quality and the cost of inducing affect. As a firm's cost of quality decreases, the firm will find it optimal to invest more both in the true quality and in the affect inducement, even if it does not have a lower cost of inducing affect. Conversely, if a firm finds it easier to induce affect, then the product quality decreases but affect‐inducing activities increase. Under competition, we find that the firm investing more in quality also invests more in affect creation. An implication of this is that in a competitive environment, consumers can rationally associate an up‐lifting store atmosphere, affect inducing merchandizing, or mood‐creating communication with high quality products even when the firm has no need to signal their private cost of quality information, and when there is no consumption externality of the affect. We also analyze the case in which firms might have different costs and consumers are uncertain about the costs incurred by a given firm. Here again we show that the perceived quality production is positively correlated with both the true quality and the affect inducing activities.
Orthodontically Assisted Vertical Augmentation in the Esthetic Zone
Authors: Mirmarashi Babak , Torbati Arman , Aalam Alexander , Chee Winston 
Published: January 2010

AbstractSevere periodontal disease leading to tooth loss causes multiple challenges when treatment planning replacement of these teeth with implant‐supported restorations. Provisionalization and transitioning the patient from natural dentition to implant‐supported restorations without use of removable prostheses can be difficult to achieve. A detailed evaluation and comprehensive treatment plan should precede extraction of the affected teeth. Forced eruption as a method of modifying the osseous and gingival topography has been established. This clinical report illustrates the use of nonmaintainable teeth to simultaneously develop the site for future implant placement, as well as support a fixed interim restoration during treatment. Patient was classified as an American College of Prosthodontists Prosthodontic Diagnostic Index (ACP PDI) class IV patient.
Predonation hydration and applied muscle tension combine to reduce presyncopal reactions to blood donation
Authors: France Christopher R. , Ditto Blaine , Wissel Mary Ellen , France Janis L. , Dickert Tara , Rader Aaron , Sinclair Kadian , McGlone Sarah , Trost Zina , Matson Erin 
Published: January 2010

BACKGROUND: A randomized controlled trial was conducted to test the effects of hydration and applied muscle tensing on presyncopal reactions to blood donation. Both interventions are designed to prevent the decreases in blood pressure that can contribute to such reactions, but due to the distinct physiologic mechanisms underlying their pressor responses it was hypothesized that a combined intervention would yield the greatest benefit.STUDY DESIGN AND METHODS: Before blood donation, first‐ and second‐time blood donors (mean age, 20.2 years; SD, 4.9) were randomly assigned to 1) standard donation, 2) placebo (leg exercise before venipuncture), 3) predonation water, or 4) predonation water and leg exercise during donation.RESULTS: Main effects of group were observed for phlebotomist classification of vasovagal reactions (χ2(3) = 8.38, p < 0.05) and donor reports of presyncopal reactions (χ2(3) = 13.16, p < 0.01). Follow‐up analyses of phlebotomist classifications revealed fewer reactions in the predonation water and predonation water and leg exercise groups relative to placebo but not standard donation. Follow‐up analyses of self‐reported reactions revealed that women, but not men, had lower scores in both the predonation water and the predonation water and leg exercise groups relative to both placebo and standard donation.CONCLUSIONS: Predonation hydration and a combination of hydration and leg exercise may help attenuate presyncopal reactions in relatively novice donors, although future studies with larger samples are required to confirm this effect.
Development of a reverse transcription–polymerase chain reaction assay for eubacterial RNA detection in platelet concentrates
Authors: Rood Ineke G.H. , Pettersson Annika , Savelkoul Paul H.M. , De Korte Dirk 
Published: January 2010

BACKGROUND: The sensitivity of a real‐time polymerase chain reaction (PCR) assay detecting bacteria in platelet concentrates (PCs) was improved by detection of ribosomal RNA (rRNA) in addition to DNA. The real‐time reverse transcription–PCR (RT‐PCR) assay was compared with the BacT/ALERT culturing system (bioMérieux) to determine its value for routine screening of PCs for bacterial contamination.STUDY DESIGN AND METHODS: The sensitivity of the assay was determined by spiking PCs with serial dilutions of bacteria. RNA amplification was performed with real‐time RT‐PCR, using a universal primer and probe set based on the conserved 16S rRNA gene of bacteria. Routinely prepared PCs in plasma were spiked with low bacterial titers of four different bacteria to compare the real‐time RT‐PCR with the BacT/ALERT. For the BacT/ALERT, samples were taken directly after spiking. For the real‐time RT‐PCR, samples were taken daily during 7 days of storage.RESULTS: RNA detection improved the sensitivity of the PCR assay at least 10‐fold. When PCs were spiked with low bacterial titers, all positive samples were detected by the real‐time RT‐PCR after 48 hours. The BacT/ALERT became positive for almost all samples within 24 hours. However, some positive PC samples remained negative in the BacT/ALERT.CONCLUSION: The sensitivity of the PCR assay was improved by detection of rRNA. A spiking study demonstrated the advantage of late sampling for PCR testing compared to early sampling for culturing with the BacT/ALERT system. A real‐time RT‐PCR assay that is performed on PCs during storage or shortly before transfusion can be a good alternative to culturing methods.
A meta‐analysis of insect pest behavioral manipulation with plant volatiles
Authors: Szendrei Zsofia , Rodriguez‐Saona Cesar 
Published: January 2010

AbstractMany insect pests utilize plant volatiles for host location and untangling the mechanisms of this process can provide tools for pest management. Numerous experimental results have been published on the effect of plant volatiles on insect pests. We used a meta‐analysis to summarize this knowledge and to look for patterns. Our goal was to identify herbivore and plant traits that might explain the herbivores’ behavioral response to plant volatiles in field applications. We scored a total of 374 unique plant volatile‐insect herbivore interactions obtained from 34 published studies investigating 50 herbivore pest species. Attractants had a significant effect on insect herbivore abundance but repellents did not; this latter result could be a result of the comparatively small number of field studies that tested plant volatiles as repellents (3%). Females were significantly more attracted to plant volatile baits than males. The diet breadth of herbivores was independent of a behavioral response to plant volatiles, but more case studies show effects of volatiles on chewers, followed by wood‐borers and sap‐feeders. There are more demonstrations of attraction to plant volatiles in Lepidoptera than in Thysanoptera. The method of plant volatile application had a significant effect on herbivore abundance and increasing the number of chemicals in individual baits attracted more herbivores. The magnitude of the response of herbivores to plant volatiles in forest and agricultural habitats was similar. We explore consistent patterns and highlight areas needing research in using plant volatiles to manage insect pests.
Effect of L‐carnitine on proliferative response and mRNA expression of some of its associated factors in splenic mononuclear cells of male broiler chicks
Authors: TAKAHASHI Kazuaki , KITANO Ayumi , AKIBA Yukio 
Published: January 2010

ABSTRACTThe effect of L‐carnitine supplementation on mitogen (concanavalin A, Con A) induced proliferation of mononuclear cells (MNC) in the spleen was investigated in broiler chickens at different ages. Day‐old chickens were fed a diet supplemented with or without L‐carnitine (100 ppm) for 24 days. The carnitine‐supplemented group showed greater proliferation of MNC in the spleen in response to Con A than that of the control group at 24 days of age. In addition, at 24 days of age the carnitine‐supplemented group showed higher expression of interleukin (IL)‐2 and interferon (IFN)‐γ mRNA, but lower expression of inducible nitric oxide synthase (iNOS) in the Con A‐stimulated splenic MNC than the control group. The enhancement effect of L‐carnitine on MNC proliferation and IL‐2 mRNA expression was not found in chicks at 14 days of age. Addition of L‐carnitine (50 nmol/mL) to the culture medium enhanced proliferation and IL‐2 mRNA expression of splenic MNC obtained from 24‐day‐old but not from 14‐day‐old broiler chickens. The results suggest that L‐carnitine is capable of enhancing MNC proliferation in broiler chickens at 24 days of age partly through increasing IL‐2 and IFN‐γ production and decreasing NO production.
Short-term Impact of Tension-free Vaginal Tape Obturator Procedure on Sexual Function in Women with Stress Urinary Incontinence
Authors: Lau Hui-Hsuan , Su Tsung-Hsien , Su Chin-Hui , Lee Mei-Yu , Sun Fang-Ju 
Published: January 2010

ABSTRACTIntroductionThe tension-free vaginal tape obturator (TVT-O) procedure is one of the most commonly used anti-incontinence surgeries, but little is known about its impact on sexual function.AimTo evaluate sexual function after the TVT-O procedure at 6 months postoperatively.MethodsFifty-six sexually active women who underwent the TVT-O procedure for severe stress urinary incontinence (SUI) were evaluated using the short form of the Pelvic Organ Prolapse/Urinary Incontinence Sexual Questionnaire (PISQ-12) before and 6 months after surgery. The perception of incontinence-related quality-of-life were also evaluated by the short form of the Urogenital Distress Inventory (UDI-6) and the Incontinence Impact Questionnaire (IIQ-7) to assess the effect of surgery on incontinence.Main Outcome MeasuresTotal score and score for each PISQ-12 item.ResultsThe mean total PISQ-12 score did not differ significantly before (24.0 ± 12.2) and after (23.0 ± 13.2) (P = 0.194) the TVT-O procedure. Scores for individual items on the PISQ-12 varied, with incontinence-related items improving but others, such as the frequency of achieving orgasm deteriorating for some women. The scores of UDI-6 and IIQ-7 were significantly improved by 6-month follow-up, indicating that the operation successfully resolved the incontinence.ConclusionDespite successful amelioration of SUI by the TVT-O procedure, sexual function does not necessarily improve in the first 6 months after surgery.
IMPROVEMENT OF NIR TRANSMISSION MODE FOR INTERNAL QUALITY ASSESSMENT OF FRUIT USING DIFFERENT ORIENTATIONS
Authors: MOGHIMI ALI , AGHKHANI MOHAMMAD H. , SAZGARNIA AMENEH , ABBASPOUR‐FARD MOHAMMAD H. 
Published: January 2010

ABSTRACTIn the last decade, visible and near‐infrared spectroscopy (including three modes reflectance, interactance and transmission) has increasingly been utilized in food industry. In this research, transmission mode was used to acquire spectra of kiwifruits, apples and oranges in the range of 400–1,000 nm, with an emphasis on the effect of fruit orientation on the spectra pattern. For soluble solids content and acidity (pH) to be predicted, various calibration models were developed, based on different combinations of preprocessing techniques. The best model for each characteristic was obtained by standard normal variate transformation in combination with median filter and first derivative. The correlation coefficients for soluble solids content and pH were 0.93 and 0.943, and the root mean square errors of prediction for them were 0.259°Brix and 0.076, respectively. The results indicate that the occurrence of peaks is uniquely the inherent of the fruit, independent of orientation. The transmission calibration model for the estimation of fruit constituents could be improved by using proper preprocessing techniques.PRACTICAL APPLICATIONSNear‐infrared spectroscopy (NIRS) for food quality assessment has its own advantages in comparison with other nondestructive techniques. The accuracy of NIR models is usually more than the other techniques. It is fast, easy to use and noninvasive. Moreover, there is no need for reagents, and minimal or no sample preparation is required. Because of these advantages, NIRS has been used in many fields including grains, beverages, dairy product, processed food, fruits and vegetables for determination of water, proteins, fats, carbohydrates, starch, amino acid, ash, soluble solid content, pH and so on. NIRS have shown promise as a fast, nondestructive and low‐running‐cost technique. It is also a nondestructive tool for the determination of organic component concentration. NIRS can be applied in different areas of food industry. This wide range of NIRS applications demands more gradual research to make it more efficient and practical.
MODELING AND OPTIMIZATION OF NUTRITIONALLY ENRICHED SOY WHEY GENERATION
Authors: CHAKRABARTI MAINAK , GULATI TUSHAR , SINGH ANSHU , DUVUURI MURALIDHAR , BANERJEE RINTU 
Published: January 2010

ABSTRACTThe present investigation deals with the modeling and optimization of acid curdling of soymilk for soy whey preparation focusing on maximization of protein and polyphenol content as well as yield of soy whey. The findings, in this first report on fruit acid (citric acid and tartaric acid)‐based curdling, reveal a better alternative to the salt (calcium sulphate) curdling, extensively practiced in industries, in terms of nutritional enrichment. Reasonably accurate neural network models (regression coefficient ranging from 0.96 to 0.97) using citric acid and tartaric acids as mild fruit acids and trichloroacetic acid as standard protein coagulant was obtained based on the experimental data. The optimized set of process conditions was predicted through genetic algorithm and the effectiveness of the artificial neural network genetic algorithm model, validated through experiments, was indicated by significant correlations (regression coefficient ranging from 0.89 to 0.92) and nominal mean square error (0.000071–0.01).PRACTICAL APPLICATIONSThe work aims at devising a methodology for fruit acid‐based curdling of soymilk for nutritionally enriched soy whey generation. This opens up a new dimension for valorized utilization of soy whey, a potent pollutant, for formulation of functional foods as it is an excellent source of proteins with balanced amino acid profile and polyphenols. Moreover organic acid curdled soy whey, owing to its oligosaccharide content, can be utilized as a medium for probiotic fermentation for development of synbiotic supplements. The fruit acids used (citric acid and tartaric acid) can be obtained from common fruits abundantlyavailable, and hence, can economize the curdling process in industrial settings simultaneously adding to the nutritional profile.
INVESTIGATION OF THE PROCESS PARAMETERS USING RESPONSE SURFACE METHODOLOGY ON THE QUALITY OF CRUSTLESS BREAD BAKED IN A WATER‐SPRAYING OVEN
Authors: MONDAL ARPITA , DATTA ASHIS KUMAR 
Published: January 2010

ABSTRACTA special type of water‐spraying oven was developed where crustless bread was prepared by gently baking the dough at different combinations of baking temperature and baking time, and spraying water at prefixed intervals on the surface of the dough. Response surface methodology was used to investigate the influence of predictor variables on bread quality in terms of surface moisture, bottom moisture, color value in terms of L*, b*and softness in terms of cutting force. In the study, each predictor variable was varied at three levels. Temperature was varied, at 160C, 170C and 180C, baking time at 25 min, 30 min and 35 min, and water (2 mL)‐spraying interval as 6 min, 8 min and 10 min. Quadratic models were developed to fit with experimental data. Higher temperature and time led to a decreased surface, bottom moisture and b*. Shorter water‐spraying intervals led to an increased L*and softness. At optimized conditions, when baking temperature, baking time and water‐spraying interval were 168.73C, 29.28 min and 8.6 min, respectively, crustless bread was yellowish white.PRACTICAL APPLICATIONSCrustless bread is not a popular item of merchandise as baking of crustless bread is not commonly practiced. In this work, an attempt has been made to optimize the process parameters associated with the baking of crustless bread. The application in the industry is likely to be far‐reaching once the outcome of this work is properly documented. Present statistics point to a 45% wastage of bread loaves because of removal of crust at homes. Crustless bread could lead to a significantly less wastage of loaves as well as better financial return for the bakers. Presently, the crustless bread sold in the market is the result of crust removal after baking, and it has been established that formation of crust leads to synthesis of acrylamide, which is a carcinogen. Hence, the baking of crustless bread can provide the industry with a better quality product as well.
OCCURRENCE OF PATHOGENIC MICROORGANISMS IN FISH SOLD IN SÃO PAULO, BRAZIL
Authors: DA SILVA MIRIAM LOPES , ROGÉRIO MATTÉ GLAVUR , GERMANO PEDRO MANUEL LEAL , MATTÉ MARIA HELENA 
Published: January 2010

ABSTRACT This study investigated the presence of potentially human pathogenic strains of Vibrio spp., Aeromonas spp., Escherichia coli, Salmonella spp. and Staphylococcus aureus in fish commercialized in street markets of São Paulo city, Brazil. Twenty fish of different species were analyzed for foodborne pathogens using conventional methods. High levels of fecal contamination were detected in 25% of samples. S. aureus was isolated from 10% of samples. All were negative for Salmonella. Vibrio species, including Vibrio cholerae non‐O1/non‐O139, were observed in 85% of samples although Vibrio parahaemolyticus was not found in this study. Aeromonas spp., including A. hydrophila, was isolated from 50% of fish samples. The occurrence of these pathogens suggests that the fish commercialized in São Paulo may represent a health risk to the consumers.PRACTICAL APPLICATIONSFish and fish products represent an important vehicle of gastrointestinal infection in the world. International trade in fish and its derivatives has grown substantially over the last decades and continue to expand; requiring rigorous sanitary control. The integration of world‐wide commerce, among other reasons, has led to increased fish consumption around world Moreover, healthier lifestyles and cultural globalization have popularized the consumption of raw fish dishes, which were historically restricted to oriental countries. This study suggests that fish can represent health risks.
EFFICACY OF HIGH HYDROSTATIC PRESSURE AND MILD HEAT TO REDUCE GEOBACILLUS STEAROTHERMOPHILUS AS 1.1923 SPORES IN MODEL FOOD SYSTEMS
Authors: GAO YU‐LONG 
Published: January 2010

ABSTRACT The objective of this investigation was to evaluate the efficacy of high hydrostatic pressure and mild heat against spores of Geobacillus stearothermophilus AS 1.1923 in model food systems. The pressure‐processing conditions were fixed at 625.0 MPa and 86C for 14 min, which have been determined as the optimum processing conditions considering six‐log‐cycle reductions of G. stearothermophilus spores. Based on the results, response surface methodology was performed in the present investigation, the effects from food ingredients, such as soybean protein, soybean oil and sucrose, as well as pH of the food matrix on the inactivation of G. stearothermophilus spores by high pressure and mild heat was explored, and a quadratic predictive model for the effects of food ingredients and pH on the reduction levels of G. stearothermophilus spores by high‐pressure processing was built. The predictive model is significant because the level of significance was P < 0.0001 and the calculated F value is much greater than the tabulated F value. Moreover, the adequacy of the model equation for predicting the reduction of G. stearothermophilus spores was verified effectively.PRACTICAL APPLICATIONSThis paper clearly demonstrated the contributions to pressure resistance from food ingredients such as soybean protein, soybean oil, sucrose and pH of the food matrix to the inactivation of Geobacillus stearothermophilus spores by high hydrostatic pressure and mild heat. The predictive model for predicting the reduction of G. stearothermophilus spores in model food systems was built which can be beneficial to targeted process development toward high‐pressure sterilization of foods.
FOOD TUBE: COVERAGE OF FOOD SAFETY ISSUES THROUGH VIDEO
Authors: RHOADES EMILY , ELLIS JASON D. 
Published: January 2010

ABSTRACT Food safety in restaurants is an increasing concern among consumers. A primary population segment working in foodservice is receiving food safety information through new media channels such as video social network websites. This research used content analysis to examine the purpose and messages of food safety‐related videos posted to YouTube. A usable sample of 76 videos was identified using “food safety” in the YouTube search function. Results indicate that videos must be artfully developed to attract YouTube users while conveying a credible and educational message. Communicators must also monitor new media for competing messages being viewed by target audiences and devise strategies to counter such messages. This one‐time snapshot of how food safety was portrayed on YouTube suggests that the intended purpose of videos, whether educational or entertainment, is not as relevant as the perceived purpose and the message being received by viewers. PRACTICAL APPLICATIONSFindings from this study inform food safety educators working with young adults about existing messages in emerging communications channels. Many youth are moving to new social networking and online resources for entertainment and education. These findings characterize food safety information youth can currently access on one such site. By knowing what complementary and competing messages exist, educators, food safety experts and communicators can more strategically develop messages for this medium, which, in turn, helps achieve their communication or educational objectives.