bluuebunny/crossref_metadata_2025_split huggingface dataset:
Le pouvoir et l'appartenance, Une approche structurale du
politique
Authors: Jolette Frédéric Mercure 
Published: June 2007

Le pouvoir et l'appartenance, Une approche structurale du
politique, Lemieux, V. (2006), Les Presses de
l'Université Laval.Vincent Lemieux expose ainsi le but de son ouvrage : “
présenter puis appliquer une approche structurale du politique,
inspirée principalement du structuralisme de Claude
Lévi-Strauss ” (p. 1). En terme d'anatomie
littéraire, le livre de Lemieux comporte 192 pages, 12
énoncés, 13 chapitres et un article en annexe
intitulé La théorie des coalitions et des
alliances. Les chapitres un à sept sont successivement des
définitions de la structure et du politique puis un raisonnement
formel et conceptuel menant à l'énoncé huit,
fondement du livre de Lemieux puisque constituant la thèse
scientifique et épistémologique défendue. Les quatre
chapitres suivants mettent “ cette modélisation et cette
visée explicative à l'épreuve, dans quatre
domaines du politique ” (p. 3), à savoir la
décentralisation, le clientélisme, la coordination dans les
partis et les réseaux dans la régulation des affaires
publiques. Nous résumerons ici l'approche en quatre temps de
Lemieux : la structure, le politique, le pouvoir et l'appartenance,
enfin les principes et les exemples.
Genes2Networks: Connecting Lists of Proteins by Using Background Literature-based Mammalian Networks
Authors: Posner Jeremy , Berger Seth , Ma'ayan Avi 
Published: June 2007

AbstractIn recent years, in-silico literature-based mammalian protein-protein interaction network datasets have been developed. These datasets contain binary interactions extracted manually from legacy experimental biomedical research literature. Placing lists of genes or proteins identified as significantly changing in multivariate experiments, in the context of background knowledge about binary interactions, can be used to place these genes or proteins in the context of pathways and protein complexes.Genes2Networks is a software system that integrates the content of ten mammalian literature-based interaction network datasets. Filtering to prune low-confidence interactions was implemented. Genes2Networks is delivered as a web-based service using AJAX. The system can be used to extract relevant subnetworks created from “seed” lists of human Entrez gene names. The output includes a dynamic linkable three color web-based network map, with a statistical analysis report that identifies significant intermediate nodes used to connect the seed list. Genes2Networks is available at http://actin.pharm.mssm.edu/genes2networks.Genes2Network is a powerful web-based software application tool that can help experimental biologists to interpret high-throughput experimental results used in genomics and proteomics studies where the output of these experiments is a list of significantly changing genes or proteins. The system can be used to find relationships between nodes from the seed list, and predict novel nodes that play a key role in a common function.
Impact of a Workshop on Motivation to Pursue a Career in Child and Adolescent Mental Health
Authors: Lucassen Mathijs F. G. , Robinson Elizabeth , Merry Sally N. 
Published: June 2007

Objective: The aim of the present study was to determine whether a 3 h workshop on child and adolescent mental health positively influenced nursing, occupational therapy and social work students’ career intentions. Method: Students participating in the study were asked to complete a questionnaire before and after attending the workshop and again at follow up. Post-workshop students and their educators were also asked to complete a questionnaire on the perceived quality of teaching. Career intentions scores were analysed using generalized mixed linear models. The quality of teaching data was analysed using Kruskal–Wallis and Mann–Whitney U-tests. Results: The workshops were attended by 373 students and had an immediate positive impact on students’ career intentions in relation to child and adolescent mental health. A repeated measures analysis showed an overall time effect (F2,546=16.29, p <0.0001). A multiple comparison test of this difference showed a highly significant positive increase in career intentions between pre-workshop and post-workshop ratings (p <0.0001), and the magnitude of this difference dropped between post-workshop assessment and follow up (p =0.004). However, there was no significant change between pre-workshop and follow-up ratings (p =0.43). The study also highlighted that a number of students consistently rated working in child and adolescent mental health very favourably. Conclusions: The workshop did have a positive influence on students’ career intentions, but this change was not enduring. However, a number of students did indicate an interest in working in the area; and enhancing this interest while addressing the lack of training in this area would be worthwhile.
Occurrence of Puroindoline Alleles in Chinese Winter Wheats
Authors: Xia Lanqin , Chen Feng , He Zhonghu , Chen Xinmin , Morris Craig F. 
Published: June 2007

ABSTRACTGrain hardness is one of the most important characters that determine the end‐use quality of bread wheat (Triticum aestivum L.). Mutations in genes encoding either puroindoline a (Pina) or b (Pinb) have been associated with hard grain texture, i.e., Pina null at Pina‐D1 or seven mutations at Pinb‐D1. In this study, the diversity of puroindoline alleles in 251 Chinese winter wheat cultivars and advanced lines from four major autumn‐planted wheat regions were investigated. Among the examined cultivars, 79 were classified as soft, while 53 were mixed in hardness, and 119 were uniformly hard. Of these hard winter wheats, three of the seven reported mutation types were observed, with Pina‐D1a/Pinb‐D1b being the dominant type for hard texture; 91 genotypes carried this allele. Sixteen genotypes had the Pina‐D1b allele, and two genotypes had the Pinb‐D1d allele. A new mutation, designated as Pinb‐D1p, was detected in 10 hard genotypes, with a single nucleotide (A) deletion corresponding to position 42 in the amino acid sequence of puroindoline b, involving a lysine (K) to asparagine (N) change, and leading to a shift in the open reading frame (ORF). This deletion disrupts the last part of the tryptophanrich domain, changing it from KWWK to NGGR, which is considered essential for the lipid‐binding activity of this protein, and results in a stop codon corresponding to position Pro‐60 in the amino acid sequence. The characterization of different hardness alleles provides useful information in understanding the mechanism underlying the formation of endosperm hardness while providing breeders the means of manipulating this important trait.
Metabolic Responses to Venezuelan Corn Meal and Rice Bran Supplemented Arepas (Breads)
Authors: Schnell Mercedes , de Delahaye Emperatriz Pacheco , Mezones Yudistira 
Published: June 2007

ABSTRACTThe metabolic responses to South American foods remain to be determined. Using glycemic index (GI) and insulinemic index (II) values as references for therapeutic potential of foods, this study investigated the glucose responses to a typical Venezuelan corn bread (arepa) and to an arepa supplemented with rice bran. Adding rice bran to the bread increased the content of resistant starch and dietary fiber measured as total, soluble, and insoluble dietary fiber. It also increased the protein content of the arepa. Three meals, white wheat bread, 100% corn meal arepa, and an arepa supplemented with 20% rice bran, were administered within a one‐week period. Available starch in the foods was determined to provide 50 g of available carbohydrate per meal. To calculate the indices, bread was used as the reference. The GI and II of the two arepa meals were significantly smaller than the GI and II of white wheat bread, although the differences between the two types of arepas were not significant. It is concluded that Venezuelan arepas (corn meal bread) may have potential health benefits and that the presence of 20% rice bran in the arepa meal did not produce a significant improvement in the glucose response. Due to the presence of antioxidant elements in the supplemented arepa and its higher protein, dietary fiber, and resistant starch content, it may have a potential preventive effect against the development of other pathologies.
Differences in the Aleurone Layer Fate Between Hard and Soft Common Wheats at Grain Milling
Authors: Greffeuille V. , Abecassis J. , L'Helgouac'h C. Bar , Lullien‐Pellerin V. 
Published: June 2007

ABSTRACTIn the milling process, efficient separation between the starchy endosperm and the other grain tissues is a key parameter estimated by ash measurement. Because this separation occurs near the aleurone layer interface, better understanding of this tissue fractionation is critical for a better analysis of the wheat milling behavior. Samples from hard and soft common wheat cultivars that had the same protein content were processed on a pilot mill, and whole grain meals or flour streams were analyzed for ash content. The para‐coumaric acid (p‐CA) and phytic acid flour contents were compared with ash measurement and used as markers of the aleurone cell walls or aleurone cell content, respectively. A greater amount of phytic acid in hard wheat flour compared with soft wheat flour was found and reveals a distinct milling behavior between those wheat classes, mainly at the breaking step. Therefore simple ash content measurement is not sufficient to analyze flour purity. At the reduction stage, quantity of phytic acid increases with the other markers and may result from the overall mechanical resistance of the aleurone tissue. As a consequence, wheat hardness not only determines grain milling behavior but also affects flour composition.
Preparation and Properties of Starch Phosphates Using Waxy, Common, and High‐Amylose Corn Starches. II. Reactive Extrusion Method
Authors: Landerito Nel Anterson , Wang Ya‐Jane 
Published: June 2007

ABSTRACTThe structure and physicochemical properties of extruded waxy, common, and high‐amylose corn starch phosphates prepared using slurry and dry‐mixing treatments were studied. Extrusion parameters including moisture content and zone temperatures were optimized. All phosphorylated starches showed improved freeze‐thaw stability, decreased retrogradation, and improved water binding relative to their parent starches. The extrusion process greatly increased the degree of phosphorylation compared with the conventional oven‐heating method. The extrusion parameters of high pressure, temperature, and shear enhanced the efficiency of phosphorus incorporation. The slurry treatment was more effective than dry mixing in incorporating phosphate groups because its higher moisture content allowed for better mixing under the reaction conditions studied. The phosphorylated starches prepared by the slurry treatment exhibited a lower gelatinization temperature and enthalpy, a higher pasting viscosity profile, and improved swelling and freeze‐thaw stability compared with those prepared by the dry‐mixing treatment. The amount and location of phosphorus incorporated into starches by extrusion varied with starch composition and sample treatment before extrusion. Waxy starch was more prone to phosphorylation, followed by common and high‐amylose starches, respectively.
Pizza Dough Differentiation by Principal Component Analysis of Alveographic, Microbiological, and Chemical Parameters
Authors: Formato Andrea , Pepe Olimpia 
Published: June 2007

ABSTRACTWe contrast two types of pizza dough produced in Naples. One was prepared in accordance with pizza dough regulations drawn up by the Ente Nazionale Italiano di Unificazione (UNI). Different pizza doughs were studied using a set of parameters linked to mechanical, microbiological, and chemical properties. The pizza doughs were analyzed by alveographic tests following Approved Methods of AACC International. In particular, alveographic values of parameters ΔPmax, Vr, ΔPmax/Vr, Er1, Er2, ErT, as well as the nondimensional ratios Er1/ErT and Er2/ErT were obtained. Microbial counts of bacteria and yeast were determined and the bacteria‐to‐yeast ratio was also calculated. Total titratable acidity (TTA) and pH were determined by standard methods. Principal component analysis (PCA) applied to some technological parameters (Vr, Er1, Er1/ErT, bacteria‐to‐yeast ratios, pH, and TTA), preliminarily selected on the basis of the variance explained by the components, allowed us to discriminate typical pizza dough of Naples from the other types considered in the study, demonstrating that PCA could help recognize different types of pizza dough. Hence, this method could be used to reduce the empirical component of the pizza‐making process to produce pizza dough with standardized quality.
Endosperm Structural Changes in Wheat During Drying of Maturing Caryopses
Authors: Bechtel D. B. , Wilson J. D. 
Published: June 2007

ABSTRACTA transmission electron microscopic (TEM) study was conducted on maturing wheat to determine the sequences of events involved during the drying of preripe starchy endosperm. Field‐grown hard red winter wheat Karl and soft red winter wheat Clark were harvested at 21 days after flowering (DAF) and air‐dried in the spike at 20°C for 2, 4, 8, 12, 24, 48, and 96 hr and until completely air‐dried (7 days). Fresh samples of Karl and Clark were also harvested and prepared immediately for microscopy. Both wheat cultivars underwent similar changes during drying. Few changes were observed during the first 8 hr of drying. By 12 hr after the start of drying, the rough endoplasmic reticulum (RER) was distended and circularized. Protein bodies were irregular in shape and small autophagic vacuoles were found in the cytoplasm. An amorphous material was first observed in areas of the cytoplasm after 24 hr of drying. RER was typically associated with those regions. Endosperm tissue looked nearly mature after 48 hr of drying. Artificially induced senescence caused by harvesting wheat spikes prematurely caused the endosperm tissue to undergo a number of changes that resulted in the tissue looking normal when compared with wheat that was not prematurely harvested. This suggests that the wheat plant has great capacity to develop normally when subjected to environmental stresses. The methods used in this study can be used to investigate endosperm structural changes caused by adverse environmental stress.
Phenolic Content and Antioxidant Activity of Pearled Wheat and Roller‐Milled Fractions
Authors: Beta Trust , Nam Shin , Dexter Jim E. , Sapirstein Harry D. 
Published: June 2007

ABSTRACTWheat contains phenolic compounds concentrated mainly in bran tissues. This study examined the distribution of phenolics and antioxidant activities in wheat fractions derived from pearling and roller milling. Debranning (pearling) of wheat before milling is becoming increasingly accepted by the milling industry as a means of improving wheat rollermilling performance, making it of interest to determine the concentration of ferulic acid at various degrees of pearling. Eight cultivar samples were used, including five genotypes representing four commercial Canadian wheat classes with different intrinsic qualities. Wheat was pearled incrementally to obtain five fractions, each representing an amount of product equivalent to 5% of initial sample weight. Wheat was also roller milled without debranning. Total phenolic content of fractions was determined using the modified Folin‐Ciocalteau method for all pearling fractions, and for bran, shorts, bran flour, and first middlings flour from roller milling. Antioxidant activity was determined on phenolic extracts by a method involving the use of the free radical 2,2‐diphenyl‐l‐picrylhydrazyl (DPPH). Total phenolics were concentrated in fractions from the first and second pearlings (>4,000 mg/kg). Wheat fractions from the third and fourth pearlings still contained high phenolic content (>3,000 mg/kg). A similar trend was observed in antioxidant activity of the milled fractions with ≈4,000 mg/kg in bran and shorts, ≈3,000 mg/kg in bran flour, and <1,000 mg/kg in first middlings flour. Total phenolic content and antioxidant activity were highly correlated (R2 = 0.94). There were no significant differences between red and white wheat samples. A strong influence of environment (growing location) was indicated. Pearling represents an effective technique to obtain wheat bran fractions enriched in phenolics and antioxidants, thereby maximizing health benefits associated with wheat‐based products.
Quality Prediction of Rice Flour by Multiple Regression Model with Instrumental Texture Parameters of Single Cooked Milled Rice Grains
Authors: Okadome Hiroshi , Toyoshima Hidechika , Shimizu Naoto , Suzuki Keitaro , Ohtsubo Ken'ichi 
Published: June 2007

ABSTRACTThe purpose of this study was to develop highly accurate regression models with texture parameters of cooked milled rice grains for predicting pasting properties in terms of quality index of rice flour. Two methods were adopted as the texture measurement to acquire predictors for the models. In the calibration set, all the multiple regression models by a single‐grain method exhibited a higher R2 than those by a three‐grain method. Each of the former models also showed a lower SEP and a higher RPD in the validation set. The prediction performance was best for consistency (RPD = 2.4). The single‐grain method was more advantageous for the pasting prediction. These results suggest that the models based on grain texture could predict rice flour quality.
Effect of Steeping with Sulfite Salts and Adjunct Acids on Corn Wet‐Milling Yields and Starch Properties
Authors: Yang P. , Haken A. E. , Niu Y. , Chaney S. R. , Hicks K. B. , Eckhoff S. R. , Tumbleson M. E. , Singh V. 
Published: June 2007

ABSTRACTTwo corn hybrids (3394 and 33R87) were steeped with three sulfite salts and five acids to test the effect of sulfur dioxide (SO2) source and acid sources on wet‐milling yields and starch properties. Milling yields from each treatment were compared with a control sample that was steeped with 2,000 ppm of SO2 (using sodium metabisulfite) and 0.55% lactic acid. Sulfur dioxide sources were potassium sulfite, sodium sulfite, and ammonium sulfite; acids were acetic, hydrochloric, oxalic, phosphoric, and sulfuric. Starch yields were affected by the SO2 source and steep acids but the effects were hybrid‐dependent. Different steep acids gave different starch yields when wet milled at the same pH. Among the acids tested, weak acids (lactic and acetic) tended to give higher starch yields compared with strong acids (hydrochloric, sulfuric, phosphoric, and oxalic). Some differences were observed with different sulfite salts and acids on starch pasting properties; however, there were no clear trends.
Effect of Composition of Feed Model Systems on Pellet Quality: A Mixture Experimental Approach. I
Authors: Cavalcanti Walker B. , Behnke Keith C. 
Published: June 2007

ABSTRACTFormulation is said to be the single most important variable affecting the physical quality of pelleted feeds. Previous investigations have usually focused on the influence of a single ingredient at one time and few have attempted to devise predictive models for pellet quality based on the composition of the rations. A study was conducted to investigate the functional properties of the compositional fractions of corn (starch, protein, fiber, fat) as related to the quality of pellets produced. Overall, a quadratic effect was observed for starch, with a positive response at lower‐ to midrange of inclusion, then assuming a downward curvature as the starch levels approached the higher end of the experimental region. Corn protein and especially fat appeared to have a negative influence on pellet quality. Empirical models were created that partially enabled the prediction of the response when ground yellow dent corn was substituted in the model systems. However, overestimation of the negative effects of fat in some of the models led to lower predicted values compared with actual observations.
Empirical Modeling of Die Pressure, Shaft Torque, SME, and Product Temperature of Rice Flour in a Corotating Twin‐Screw Extruder
Authors: Lei Hanwu , Fulcher R. Gary , Ruan Roger , van Lengerich Bernhard 
Published: June 2007

ABSTRACTEmpirical models for predicting die pressure, product temperature, shaft torque, and specific mechanical energy (SME) input based on rice flour extrusion using a DNDL‐44/28D Buhler twin‐screw extruder are presented. The models incorporate the effects of shear rate, barrel temperature, moisture content, flow rate, and screw geometry. The models were tested using rice flour at various screw configurations and extrusion conditions. Die pressure is a function of moisture content, product temperature, and flow rate. By testing the die pressure model, we found that, within the experimental range tested, die pressure was not significantly affected by barrel temperatures and screw configurations. Product temperature and shaft torque are functions of shear rate, moisture content, flow rate, barrel temperature, and screw configuration. Introducing the effect of screw configuration into the models for temperature and shaft torque resulted in an overall improved model performance. Predictions of various models gave good results. Validations of various models were verified using different screw geometries and other processing variables with reasonable accuracy. Extrusion tests indicated that the developed predictive models can be of use for extrusion processing.