bluuebunny/crossref_metadata_2025_split huggingface dataset:
Mass mortality in Northwestern Mediterranean rocky benthic communities: effects of the 2003 heat wave
Authors: GARRABOU J. , COMA R. , BENSOUSSAN N. , BALLY M. , CHEVALDONNÉ P. , CIGLIANO M. , DIAZ D. , HARMELIN J. G. , GAMBI M. C. , KERSTING D. K. , LEDOUX J. B. , LEJEUSNE C. , LINARES C. , MARSCHAL C. , PÉREZ T. , RIBES M. , ROMANO J. C. , SERRANO E. , TEIXIDO N. , TORRENTS O. , ZABALA M. , ZUBERER F. , CERRANO C. 
Published: November 2008

AbstractLate in summer 2003, extensive mass mortality of at least 25 rocky benthic macro‐invertebrate species (mainly gorgonians and sponges) was observed in the entire Northwestern (NW) Mediterranean region, affecting several thousand kilometers of coastline. We were able to characterize the mortality event by studying six areas covering the main regions of the NW Mediterranean basin. The degree of impact on each study area was quantified at 49 sites by estimating the proportion of colonies affected in populations of several gorgonian species compared with reference data obtained in years without mortality signs. According to these data, the western areas (Catalan coast and Balearic Islands) were the least affected, while the central areas (Provence coast and Corsica‐Sardinia) showed a moderate impact. The northernmost and eastern areas (Gulf of Genoa and Gulf of Naples) displayed the highest impact, with almost 80% of gorgonian colonies affected. The heat wave of 2003 in Europe caused an anomalous warming of seawater, which reached the highest temperatures ever recorded in the studied regions, between 1 and 3 °C above the climatic values (mean and maximum). Because this exceptional warming was observed in the depth ranges most affected by the mortality, it seems likely that the 2003 anomalous temperature played a key role in the observed mortality event. A correlation analysis between temperature conditions and degree of impact seems to support this hypothesis. Under the present climate warming trend, new mass mortality events may occur in the near future, possibly driving a major biodiversity crisis in the Mediterranean Sea.
Reconciling the influence of global climate phenomena on macrofaunal temporal dynamics at a variety of spatial scales
Authors: HEWITT J. E. , THRUSH S. F. 
Published: November 2008

AbstractDetermining the relative importance of environmental forces on population dynamics is a fundamental question for ecologists. Growing concern over the ecological effects of climate change emphasizes the importance of defining whether broad‐scale environmental forces uniformly act upon local populations (hierarchy theory) or cross‐scale interactions influence local responses (multiscale theory). This study analyses 13 years of data on species abundances at six sites within a large harbour to determine the effect of the El Niño Southern Oscillation (ENSO). Environmental variables both directly and indirectly related to ENSO were observed to be important predictors of the temporal dynamics of abundance in many species, but the observed effects were not consistent across sites or species. While nearly all species were affected by large temporal and spatial scale variability, smaller temporal scale, location‐specific environmental variables (such as wind‐generated wave exposure and turbidity) were also generally important, increasing the variability explained by our models by up to 25%. As with many other broad‐scale variables, generality of response to ENSO is affected by interactions across time and space with smaller scale heterogeneity. This study therefore suggests that the degree of interaction between broad‐scale climatic factors, such as ENSO, with smaller scale variability, will determine the consistency of responses over large spatial scales, and control our ability to predict effects of climate change on coastal and estuarine communities.
Cooking DNA: the effect of ‘domestic’ cooking methods on detection of GM potato
Authors: Van Der Colff Loraine , Podivinsky Ellen 
Published: November 2008

SummaryThe ability to detect GM material in otherwise unprocessed foods cooked using domestic methods is important should ‘ready‐to‐eat’ foods require labelling. This study addresses the issue of DNA degradation in foods as a result of cooking. A number of ‘domestic’ cooking methods were shown to affect the length of DNA sequences able to be PCR amplified from potato samples and the degree of degradation was treatment‐specific. However, a. real‐time PCR assay was developed and. GM material was positively identified in all cooked GM potato samples. This confirms that GM material should be able to be detected in otherwise unprocessed food samples cooked using domestic methods, even if the cooking process has partially degraded the DNA. Results indicate, however, that there may be implications of the cooking process on the ability to accurately quantify GM content in some cooked samples.
Traceability in the meat industry – the farm to plate continuum
Authors: Shackell Grant H 
Published: November 2008

AbstractTraceability of meat and meat products is a major issue in the meat industry with the two main drivers being food safety/risk management and authentication. Increasingly, the world marketplace is indicating that traceability systems for food products derived from individual animals (e.g. steak, chops etc.) is required now or will be required in the near future. Traceability requirements for compound products, such as ground beef, are usually less strict and are frequently limited to date and place of manufacture. As global competition increases it is imperative that technologies are available that protect against, and deter, fraudulent labelling of inferior product. Traceability offers more than marketing advantages. It can be applied at every stage of the meat production continuum and can be just as valuable to farmers and processors as it is to marketers and consumers.
Biofilms in the food industry: problems and potential solutions
Authors: Brooks John D. , Flint Steve H. 
Published: November 2008

SummaryContamination of food by spoilage and pathogenic micro‐organisms costs the food industry millions of dollars annually. Much of this contamination may be attributed to the presence of biofilms in the processing plant. In this review, we examine the properties of micro‐organisms and the surfaces of processing equipment that influence the formation of biofilms. Of particular concern is the increased resistance of biofilms to cleaning and disinfection processes. Alternative means of controlling biofilm development are described and some aspects where more information is required are identified.
Effect of different starches on rheological and microstructural properties of (II) commercial processed cheese
Authors: Trivedi Darshan , Bennett Rod J. , Hemar Yacine , Reid David C. W. , Lee Siew Kim , Illingworth David 
Published: November 2008

SummaryA range of commercial processed cheese samples containing starch were prepared on a Rapid Visco Analyser (RVA) and on a pilot plant scale. This work clearly demonstrated that it was possible to manufacture processed cheese with part of the protein replaced with potato starch, while maintaining similar rheological attributes (firmness) to those of the control and an acceptable melt index. Sensory evaluation showed that, although the reduced‐protein cheese samples had a good, clean, fresh flavour that was comparable with that of the control, at high starch concentrations the starch‐containing processed cheese had a pasty texture and tended to stick to the wrapper.
Effect of different starches on rheological and microstructural properties of (I) model processed cheese
Authors: Trivedi Darshan , Bennett Rod J. , Hemar Yacine , Reid David C. W. , Lee Siew Kim , Illingworth David 
Published: November 2008

SummaryA range of processed cheese spread samples containing starch were prepared on a Rapid Visco Analyser (RVA). The starches used were waxy cornstarch, high‐amylose cornstarch, rice starch, potato starch, wheat starch and acid‐converted starch. Incorporation of the starches at different levels produced marked differences in the rheological, microstructural and functional properties of the processed cheese spreads. Rheological attributes such as complex modulus and viscosity increased; the extent of increase depended on the starch type and the starch level. Starch incorporation at reduced protein levels demonstrated the possibility of maintaining satisfactory rheological properties at lower ingredient cost.
The rheological behaviour of low fat soy‐based salad dressing
Authors: Zhang Chi , Quek Siew Young , Lam Gloria , Easteal Allan J. 
Published: November 2008

SummaryLow fat soy‐based salad dressings were formulated with different oil levels (3%, 13% and 23%) and emulsifiers (whey protein concentrate, soy‐lecithin and sodium caseinate) using either blender or ultra‐turrax (UT) homogeniser. Results showed that the rheological behaviour of these samples were highly dependent on the oil content, emulsifiers and blending methods. The UT method produced samples with better viscosity and have droplet size of 2–100 μm. Samples containing higher oil level have higher viscosity, smaller droplet size, larger G′ and G″ values. All samples show a shear‐thinning effect and larger G′ than G″, indicating the elastic nature of the samples. A quantity Q(t)% was applied to estimate the elasticity and the values were found to be in the range 22.8–85.2%. G′ and G″ were found to decrease with increased temperature. However, tan δ increased slightly with temperature; the values ranged from 0.2 to 0.4 at 5 °C to 0.3–0.5 at 25 °C. Current results demonstrated that the formulated samples have good stability compared with commercial products.
Composition and bioavailability of oxalates in baked taro (Colocasia esculenta var. Schott) leaves eaten with cows milk and cows milk and coconut milk
Authors: Mårtensson Louise , Savage Geoffrey P. 
Published: November 2008

SummaryTaro leaves are an important food in the Pacific Islands but the overall oxalate composition and its nutritional effect has not been investigated. The oxalate contents of taro leaves were determined using chemical and in vitro extraction methods. Maori‐type taro leaves contained 524.2 ± 21.3 mg total oxalates 100 g−1 fresh weight (FW) and 241.1 ± 20.9 mg soluble oxalates 100 g−1 FW while the Japanese‐type leaves contained 525.6 ± 19.9 mg total oxalates 100 g−1 FW and 330.4 ± 28.3 mg soluble oxalates 100 g−1 FW. Maori‐type taro leaves contained 416.4 ± 1.5 mg gastric soluble oxalates 100 g−1 FW and 212.4 ± 34.8 mg intestinal soluble oxalates 100 g−1 FW while the Japanese‐type leaves contained 433.3 ± 9.7 mg gastric soluble oxalates 100 g−1 FW and 224.2 ± 38.7 mg intestinal soluble oxalates 100 g−1 FW). Human feeding experiments were conducted to determine the availability of the oxalates in the baked leaves following additions of cows milk and coconut milk. The consumption of a test meal of baked taro leaves resulted in a significant increase (P < 0.001) in the output of urinary oxalate in the following 6 h when compared to the output of oxalate during a reference collection. When the leaves were baked with cows milk or cows milk and coconut milk combined and consumed there was a small non‐significant reduction in urinary oxalate output which suggests that less soluble oxalate was absorbed from these mixtures.
An evaluation of the reported sodium content of Australian food products
Authors: Grimes Carley A. , Nowson Caryl A. , Lawrence Mark 
Published: November 2008

SummaryWe assessed the sodium content of Australian food items, trends over time and compared this content with sodium targets established by the UK Food Standards Agency and that of similar food items in the UK. The sodium content indicated on food labels were collected from 2005 to 2007. Fifty‐three percent of food products had sodium levels above the targets. Food sub‐categories containing <20% of products meeting the targets were white bread, wholemeal bread, cream cheese, low fibre breakfast cereal, savoury snack biscuits, hot dogs, sausages, canned soup, canned beans and spaghetti and canned vegetables. There was an indication that Australia had a lower number of food products that met the sodium targets compared to the UK (46% vs. 56%) and over half remain above the recommended target. A reduction in the sodium content of bread, low fibre breakfast cereals, and a number of processed snack, meat and canned goods is needed to reduce the average salt intake to 6 g day−1.
Simulating human carbohydrate digestion in vitro: a review of methods and the need for standardisation
Authors: Woolnough James W. , Monro John A. , Brennan Charles S. , Bird Anthony R. 
Published: November 2008

SummaryNumerous in vitro carbohydrate digestion methods exist for analysis of the likely glycaemic properties of foods. Generally these methods encompass simulations of oral, gastric and intestinal digestion processes, but the way in which physiological conditions are implemented across methods differs considerably. Some differences are in the mode of comminution, inclusion and duration of a gastric digestion, and choice of amylolytic enzyme. Incubation temperature, pH, duration and stirring mode also differ between methods. Such differences, particularly the method used to mimic chewing, can have a substantial influence on the relative estimate of glycaemic potency for a given food. To achieve estimates of high predictive power, and global relevance, a validated, standardised in vitro digestion method must be developed. This article provides a systematic review of commonly used and referred to in vitro carbohydrate digestion methods. Methodological discrepancies between protocols are identified thus defining the route a systematic standardisation investigation should take.
High‐throughput microbial bioassays to screen potential New Zealand functional food ingredients intended to manage the growth of probiotic and pathogenic gut bacteria
Authors: Rosendale Douglas I. , Maddox Ian S. , Miles Michelle C. , Rodier Maroussia , Skinner Margot , Sutherland Juliet 
Published: November 2008

SummaryA spectrophotometric bioassay was used to screen selected food ingredients intended for development of functional foods designed to influence the growth of gut bacteria. Dose–response profiles displaying Δgrowth, the magnitude of deviation from growth of controls, were generated for probiotics Lactobacillus reuteri, Lactobacillus rhamnosus, Bifidobacterium lactis and pathogens Escherichia coli, Salmonella Typhimurium and Staphylococcus aureus. Ingredients were manuka honey UMF™20+(dose‐dependently increased probiotics and decreased pathogens); bee pollen (biphasic growth effects against all); Rosehips and BroccoSprouts® (increased all dose‐dependently); blackcurrant oil (little effect) and propolis (inhibited all strains). Ingredients were also bioassayed in pairs to assess desirable or undesirable synergistic interactions. Observed synergies included manuka honey (predominantly desirable); rosehips or BroccoSprouts® (desirable and undesirable); blackcurrant oil (desirable) and propolis (tended towards synergies reinforcing its antimicrobial effects), collectively revealing a complex web of interactions which varied by ingredient and bacterial strain. Manuka honey was particularly effective at influencing gut bacteria. The surprising frequency of undesirable synergistic interactions illustrates the importance of pre‐testing potential ingredient combinations intended for use in functional foods.
Effect of extraction techniques and conditions on the physicochemical properties of the water soluble polysaccharides from gold kiwifruit (Actinidia chinensis)
Authors: Yuliarti Oni , Goh Kelvin , Matia‐Merino Lara , Mawson John , Drummond Lynley , Brennan Charles S. 
Published: November 2008

SummaryThe extraction of nonstarch polysaccharides from fruits and vegetables has received much attention recently in terms of their utilisation in functional food systems. In New Zealand kiwifruit production is one of the major fruit growing exploits. This paper explores the potential extraction techniques which may be employed to extract water soluble polysaccharides from kiwifruit material, in an attempt to utilise this commodity as an added value food ingredient. Crude water soluble polysaccharides of fresh gold kiwifruit were extracted under different extraction techniques (acid, hot water and enzyme) and conditions (time, temperature and concentration). The recovery of water soluble polysaccharide fraction (WSP), chemical composition, and their rheological behaviour were examined. The extraction technique had a significant effect on the WSP yield, galacturonic acid content, as well as the viscosity. Enzymatic extraction method yielded higher WSP and galacturonic acid than water and acid extraction, but this fraction exhibited lower viscosity. Acid extracted WSP yield decreased with increasing temperature and time. In contrast, water extracted WSP yield increased with increasing temperature and time. The selected extraction parameters for acid extraction were temperature 50 °C, extraction time 60 min, and 1:6 kiwifruit puree to acid solution ratio. The water extraction optimum parameters were 25 °C, 30 min and 1:4 puree to water ratio and 25 °C, 30 min with medium concentration for enzymatic extraction. The WSP viscosity and galacturonic acid content was maximum under these extraction conditions.
Effect of inclusion of soluble and insoluble fibres into extruded breakfast cereal products made with reverse screw configuration
Authors: Brennan Margaret A. , Monro John A. , Brennan Charles S. 
Published: November 2008

SummaryFive dietary fibre rich ingredients were used at 5%, 10% and 15% replacement levels in a white flour cereal base to produce an extruded cereal product. The inclusion of the dietary fibres into the flour bases had no significant effect on the expansion ratio of the products. However, the bulk density of the extruded products increased with inulin addition. The pasting properties of the raw flour and fibre base as well as the extruded products were altered with the incorporation of dietary fibre, with guar gum enriched products showing elevated peak and final viscosity readings. This appeared to be related to moisture manipulation and hence the regulation of gelatinisation. In vitro starch hydrolysis of the raw bases and the extruded samples illustrated that the extrusion process significantly increased the availability of carbohydrates for digestion. Additionally, the inclusion of dietary fibres in the raw bases significantly reduced the rate and extent of carbohydrate hydrolysis of the extruded products. As such the addition of dietary fibres to extruded products reduced the amount of readily digestible starch components of breakfast products, and increased the amount of slowly digestible carbohydrates.
Item selection and content validity of the Critical‐Care Pain Observation Tool for non‐verbal adults
Authors: Gélinas Céline , Fillion Lise , Puntillo Kathleen A. 
Published: November 2008

AbstractTitle. Item selection and content validity of the Critical‐Care Pain Observation Tool for non‐verbal adults.Aim. This paper is a report of the item selection process and evaluation of the content validity of the Critical‐Care Pain Observation Tool for non‐verbal critically ill adults.Background. Critically ill patients experience moderate to severe pain in the intensive care unit. While critical care clinicians strive to obtain the patient’s self‐report of pain, many factors compromise the patient’s ability to communicate verbally. Pain assessment methods often need to match the communication capabilities of the patient. In non‐verbal patients, observable behavioural and physiological indicators become important indices for pain assessment.Method. A mixed method study design was used for the development of the Critical‐Care Pain Observation Tool in 2002–2003. More specifically, a four‐step process was undertaken: (1) literature review, (2) review of 52 patients’ medical files, (3) focus groups with 48 critical care nurses, and interviews with 12 physicians, and (4) evaluation of content validity with 17 clinicians using a self‐administered questionnaire.Results. Item selection was derived from different sources of information which were convergent and complementary in their content. An initial version of the Critical‐Care Pain Observation Tool was developed including both behavioural and physiological indicators. Because physiological indicators received more criticism than support, only the four behaviours with content validity indices >0·80 were included in the Critical‐Care Pain Observation Tool: facial expression, body movements, muscle tension and compliance with the ventilator.Conclusion. Item selection and expert opinions are relevant aspects of tool development. While further evaluation is planned, the Critical‐Care Pain Observation Tool appears as a useful instrument to assess pain in critically ill patients.
Nurse education: factors associated with attrition
Authors: Pryjmachuk Steven , Easton Katherine , Littlewood Anne 
Published: November 2008

AbstractTitle.  Nurse education: factors associated with attrition. Aim.  This paper is a report of a study to identify the factors having an impact on student completion rates in a preregistration programme.Background.  Nursing student attrition is an international issue causing concern in many parts of the developed world including Australia, the United States and Europe. In the United Kingdom, nursing student attrition has become a major issue, despite having one of the lowest general university dropout rates in the developed world.Method.  A retrospective cohort study was conducted in 2007 using routinely‐collected demographic and completion data on four cohorts of nursing students (1259 in total) studying at a large English university.Findings.  Students who were older on entry were more likely to complete the programme than younger students, and those who had only the minimum educational qualifications on entry were less likely to complete than those with higher‐level qualifications. There was some evidence of increased risk of resigning from the course in students taking the child branch, and increased risk of discontinuation (involuntary removal) from the course in both male and black/minority ethnic students. There was also some evidence that the healthcare organization responsible for a student’s placement could influence completion rates.Conclusion.  To improve attrition rates on preregistration nursing programmes, higher education institutions should actively target recruitment at mature candidates; increase the level of qualification required to gain entry; examine course structures for flexibility and provide multi‐level student support.