bluuebunny/crossref_metadata_2025_split huggingface dataset:
IMPERFECT SQUEEZING FLOW VISCOSIMETRY OF SELECTED TOMATO PRODUCTS1
Authors: LORENZO M. ALEJANDRA , GERHARDS CHRISTIAN , PELEG MICHA 
Published: February 2007

ABSTRACTThe rheological properties of different brands of commercial tomato paste, sauce, puree and ketchup were estimated by imperfect squeezing flow viscosimetry using a wide plate and a shallow container. The tests were performed with polished and grooved surfaces. In both, slip was prominent to such an extent that the equations for lubricated squeezing flow had to be used for the calculation of rheological parameters. Despite its crudeness, the procedure was sensitive enough to consistently monitor rheological differences between commercial products of different brands in terms of the apparent stress at a given specimen height, the consistency, K, and flow index, n, of the pseudoplastic liquid constitutive equation, and the apparent biaxial elongational viscosity, μb and its strain rate dependency. In tomato paste, the flow behavior index was approximately the same in all the brands (n ∼ 0.5), and the values of K and μb had a linear relationship. Residual forces after relaxation provided an additional textural measure related to the yield stress. Differences between products of different brands could be consistently monitored regardless of whether the test was performed at a fixed specimen height or a preset initial force.
USE OF FAT BLENDS IN CHEESE ANALOGS: INFLUENCE ON SENSORY AND INSTRUMENTAL TEXTURAL CHARACTERISTICS
Authors: LOBATO‐CALLEROS C. , VERNON‐CARTER E.J. , GUERRERO‐LEGARRETA I. , SORIANO‐SANTOS J. , ESCALONA‐BEUNDIA H. 
Published: February 2007

ABSTRACTCheese analogs were prepared with the fat fraction composed of butterfat, soybean fat or soybean oil and their blends, in accordance with an experimental design of three components. The ten resulting formulations were subjected to a texture profile instrumental analysis and sensory analysis by a quantitative ranking test. Principal Component Analysis showed that the instrumental textural characteristics of hardness and adhesiveness were negatively correlated to cohesiveness and springiness, while the sensory texture characteristic of firmness was correlated negatively with elasticity and creaminess. Soybean fat confers hardness and adhesiveness to the cheese analogs, but decreases their cohesiveness and springiness, while the opposite effect is due to soybean oil and butterfat.
FLOW BEHAVIOR OF CONCENTRATED STARCH DISPERSIONS USING A TUBE RHEOMETER OF NOVEL DESIGN
Authors: XU ZHENMIAO , RAPHAELIDES STYLIANOS N. 
Published: February 2007

ABSTRACTA tube rheometer of novel design was used to study the flow properties of starch dispersions with concentration from 7 to 30% w/w at 95C. The flow properties of maize starch dispersions were largely influenced by the time of cooking and shearing that elapsed before the measurements were taken. Viscosity gradually decreased with the time of shearing until it reached a minimum value which then remained constant. Viscosity measurements, taken at 95C and 75C, of dispersions of 10 and 15% w/w starch concentration indicated that the activation energy of the flow was concentration dependent. The flow behavior shown by the starch dispersions was attributed to the presence of the amylose matrix rather than to swollen granules.
FRACTAL DETERMINATION OF CRISP OR CRACKLY TEXTURES
Authors: NORTON CLIVE R.T. , MITCHELL JOHN R. , BLANSHARD JOHN M.V. 
Published: February 2007

ABSTRACTThis paper demonstrates a different and novel approach to fractal analysis of multi‐peak curves obtained on compression of expanded extruded rice with a range of water contents. The importance of high resolution measurements (down to 5 μm) and the correlation with a sensory panel's perception of different textures is shown. Sensorial textures were correlated with differences in measured line lengths as spatial resolutions (from 10.240 to 0.005 mm) were doubled during analysis by a simple compression test. Crispness and crackliness perceived by a sensory panel correlated with differences between different consecutive pairs of line lengths. This showed how mechanical testing can be used to evaluate crispness and crackliness of samples.
EFFECTS OF OIL DROPLET AND AGAR CONCENTRATION ON GEL STRENGTH AND MICROSTRUCTURE OF O/W EMULSION GEL
Authors: KIM KYUNG‐HEE , GOHTANI SHOICHI , MATSUNO RYUICHI , YAMANO YOSHIMASA 
Published: February 2007

ABSTRACTThe effects of oil droplet size and agar concentration on gel strength and microstructure of emulsion gels were investigated by compression test and cryoscanning electron microscope (Cryo‐SEM). At all agar concentrations, the compressive stress values of emulsion gels were lower than those of the oil‐free gels. Compressive stress and energy were significantly affected by oil droplet size and agar concentration, but compressive strain was not. SEM observation revealed that the overall volume of void spaces decreased and strand compactness increased with increasing agar concentration. Gels containing oil droplets had some void spaces between the gel network and the oil droplets. The strands of emulsion gels did not cover the oil globules completely, a phenomenon which was also observed for the gel with high agar concentration.
INFLUENCE OF PARBOILING ON RICE STARCH STRUCTURE AND COOKED‐RICE TEXTURE
Authors: RAMESH M. , ALI S. ZAKIUDDIN , BHATTACHARYA K.R. 
Published: February 2007

ABSTRACTFour varieties of rice having very high (29.4%) to low (17.6%) amylose‐equivalent (AE) were parboiled by steaming at atmospheric (PB‐O) and at 3 kg/cm2 (PB‐3) gauge pressure. The cooked rice texture of the raw, PB‐0 and PB‐3 rice was determined by Viscoelastographe. Gel permeation chromatography of rice flour starch on Sepharose CL‐2B, in general, indicated thermal breakdown of starch. The extent of starch breakdown and the firmness values of cooked PB‐0 and PB‐3 rices were reasonably well correlated suggesting that starch breakdown during parboiling may have some role to play in varying the texture of rice by parboiling. The chain profile of rice starch remained unaltered after parboiling.
ACOUSTIC WAVE ANALYSIS FOR FOOD CRISPNESS EVALUATION
Authors: LIU XIAOQIU , TAN JINGLU 
Published: February 2007

ABSTRACTSound signals for five snack food products at two moisture levels were recorded digitally and product crispness was evaluated by a trained sensory panel. Sound signal features were extracted by analyzing signal‐value and power‐value dependencies. Principal component regression and neural network techniques were used to determine the usefulness of the sound signal features as predictors of sensory crispness. In a validation test, a trained neural network model predicted sensory crispness from sound signal features to an R2‐value of 0.89. The results show the effectiveness of the techniques employed to extract and use sound signal features for crispness evaluation.
RHEOLOGY AND MICROSTRUCTURE OF WHEAT DOUGH DEVELOPED WITH CONTROLLED DEFORMATION
Authors: SCHLUENTZ EMILY J. , STEFFE JAMES F. , NG PERRY K.W. 
Published: February 2007

ABSTRACTUndeveloped wheat dough samples were strained in shear and extensional flow between parallel plates to produce a controlled level of development. Dough made in a standard Farinograph, considered developed dough, was used for comparison. Scanning electron microscopy images of deformed dough were subjected to numerical image processing to characterize the protein matrix present. Results were compared to dynamic rheological properties to evaluate the influence of strain deformation on the formation of microstructure. Viscoelastic moduli of wheat dough showed that developed dough had the greatest amount of structure formation, followed by extensionally‐strained and shear‐strained samples, respectively. Undeveloped dough showed the lowest levels of structure development. Image analysis indicated statistically significant differences between protein matrices in developed and undeveloped samples; however, results were not significantly different between shear‐ and extension‐ally‐strained samples.
RHEOLOGY OF WHEAT DOUGHS FOR FRESH PASTA PRODUCTION: INFLUENCE OF SEMOLINA‐FLOUR BLENDS AND SALT CONTENT
Authors: PERESSINI DONATELLA , SENSIDONI ALESSANDRO , POLLINI CLAUDIO MARIA , DE CINDIO BRUNO 
Published: February 2007

ABSTRACTDynamic measurements were made with a controlled stress rheometer to study the viscoelastic properties (G', G', δ) of wheat doughs (45% wb water content) for fresh pasta production prepared with different blends of durum wheat semolina and common wheat flour with different concentrations of sodium chloride. Increasing the semolina and sodium chloride content, increased the strength and the solid‐like behaviour of semolina‐flour blends. The physical properties of dough were strongly dependent on particle size distribution and salt addition. By manipulating semolina‐flour ratio and ionic strength, it was possible to obtain semolina‐flour doughs with a rheological behaviour close to that of pure semolina dough.
EFFECT OF SUCROSE ON THE MECHANICAL AND ACOUSTIC PROPERTIES OF FREEZE‐DRIED AGAR, K‐CARRAGEENAN AND GELLAN GELS1
Authors: NUSSINOVITCH AMOS , CORRADINI MARIA G. , NORMAND MARK D. , PELEG MICHA 
Published: February 2007

ABSTRACTAgar, K‐carrageenan and gellan gels (2%) with and without infused sucrose (5, 10 and 12.5%) were freeze dried and the mechanical and acoustic signatures of the resulting solid sponges recorded. For comparison, agar gels with 5 and 10% starch were also prepared and likewise tested. The presence of the sugar, or starch, in the dried gels increased their density in a manner that could not be predicted from the corresponding stoichiometric relations between the gum and additive indicating that the sugar, or starch, were not inert fillers. In general, the presence of the sucrose in the dried gel solid matrix increased the brittleness of the sponges. The effect could be quantified in terms of the increase in the mechanical signature's apparent fractal dimension (Richardson's and Kolmogorov's). The more brittle dried gels also had a “richer” acoustic signature whose apparent fractal dimension was determined with the “blanket” algorithm. Despite the irregular and jagged appearance of all the dry gels stress‐strain relationships, they could be described by the same kind of a three parameter empirical model originally derived for soft baked products and polymeric foams. Although the added sugar, or starch, stiffened the dehydrated gels the effect could not be quantified unambiguously because of the differences in the density and in the overall shape of the stress‐strain curve.
FULL UNIAXIAL COMPRESSION CURVES FOR PREDICTING SENSORY TEXTURE QUALITY OF COOKED POTATOES
Authors: THYBO ANETTE K. , BERG FRANS VAN DEN 
Published: February 2007

ABSTRACTThe prediction of six different sensory texture attributes of twenty‐seven potato samples based on uniaxial compression curve features and full uniaxial compressions curves is reported. The data set comprised five varieties, sorted in dry matter bins, and sampled at two storage times. The predictions of most of the sensory texture attributes from full compression curves performed better than just using curve features. Furthermore, force‐deformation curves are shown to give slightly better predictions than stress‐strain curves. For most of the texture attributes better predictions were obtained using uniaxial compression data from raw potato samples as compared to cooked samples. This study is meant to open up a debate on interpreting the information in uniaxial compression curves in relation to sensory texture quality. Multivariate analysis can handle this and can further give insight about where in the curve the information relevant for the predictions of the sensory attributes is found.
ROTATIONAL RHEOMETRY USING COMPLEX GEOMETRIES—A REVIEW
Authors: CULLEN P.J. , O'DONNELL C.P. , HOUŠKA M. 
Published: February 2007

ABSTRACTThere has been significant growth in the use of complex geometries in rotational rheometry over the last decade. This article reviews the recent technical advances in both the theory and application of such geometries in the rheological measurement of fluid foods. Applications reviewed include the rheological characterization of complex fluids, scale‐up analysis and the simulation of mixing or reactor unit processes. Novel techniques to overcome the principal limitation associated with use of complex geometries, namely ill‐defined shear rates, are discussed in detail. Obtaining rheological measurements using complex geometries offers numerous benefits in fluid food analysis, facilitating improved product characterization and the provision of previously unmeasurable data.
RHEOLOGICAL BEHAVIORS OF GINSENG EXTRACTS IN STEADY AND DYNAMIC SHEAR
Authors: YOO B. 
Published: February 2007

ABSTRACTThe steady and dynamic rheological properties of ginseng extracts were evaluated at 60.6–69.8% total solid contents. Ginseng extracts at 20C showed a very low shear‐thinning flow behavior (n = 0.94 ‐ 0.98) with low consistency index (K = 0.39 ‐ 5.02 Pa.sn). Over the temperature range of 5 ‐ 50C, the magnitudes of K and apparent viscosity (ηa,100) decreased with increase in temperature. The apparent viscosity obeyed the Arrhenius temperature relationship; the activation energies for flow of ginseng extracts were in the range of 56.9 ‐ 85.9 kJ/mol. The exponential type relationship between total solids and apparent viscosity was found to be more suitable than a power type relationship. Viscosity data at various temperatures could be reduced to a composite viscosity curve using a reduced apparent viscosity (ηaR). Magnitudes of storage (G′) and loss (G″) moduli increased with increase in total solids. Magnitudes of G″ were much higher than those of G′ over the entire range of frequencies (ω) with the high dependence on ω.
TORSION ANALYSIS OF FRESH AND AGED CHEESES1
Authors: TUNICK MICHAEL H. , VAN HEKKEN DIANE 
Published: February 2007

ABSTRACTSix cheese varieties encompassing a wide compositional and age range were analyzed fresh and after aging to determine correlations between casein proteolysis products, fat content, moisture content, and torsion results. Shear stress, a measure of the strength of the casein matrix, was dependent on the amount of intact αsl‐casein. Shear strain, a measure of the cohesiveness of a structure, exhibited a negative correlation with fat content and a positive correlation with moisture content. Shear strain was also correlated with the ratio of moisture to protein, an indication of the interaction between casein particles. Torsion tests provide information on the level of degradation of the casein network in cheese, which can be used by manufacturers to alter storage conditions to optimize the quality of their aged cheese., April 10, 2003
The Effect of Buyer‐Imposed Bidding Requirements and Bundle Structure on Purchase Performance
Authors: Schoenherr Tobias , Mabert Vincent A. 
Published: February 2007

SUMMARYMany requests for quotation (RFQs) consist of a group of different stock‐keeping units (SKUs), bundled together in a single order lot. How this lot is structured and whether suppliers are required to adhere strictly to its composition (i.e., quote on all items in the bundle versus a subset) may significantly impact the competitiveness of the bidding and the buyer's perceived performance of the purchase. To better understand bundling practices and experiences, a survey of purchasers that aggregate several SKUs into a single bundled RFQ was undertaken. Within this context, respondent replies are categorized by buyer‐imposed bidding requirements according to whether suppliers are required to submit bids on all items in the bundle, merely encouraged, or free to bid on any item combination in the bundle. The resulting bundle structure is examined and its impact on purchase (bundle) performance, as perceived by the buying company, is explored. Results are discussed, with managerial insights provided for purchasing professionals.
Human Resource Management In Building Societies: Making the Transformation?
Authors: Snape Ed , Redman Tom , Wilkinson Adrian 
Published: February 2007

Ed Snape, Tom Redman and Adrian Wilkinson examine the implications of the changing competitive environment for the management of staff in building societies. In particular, they draw on the results of a detailed case study to discuss attempts to introduce policies and practices associated with ‘HRM’. the conclusion is that the competitive pressures which led to the demand for these policies and practices may also make their successful implementation especially dificult.Ed Snape is a Lecturer in the Department of Human Resource Management at the University of Strathclyde, Tom Redman a Lecturer at Teesside Business School, and Adrian Wilkinson a Lecturer at the Manchester School of Management (UMIST).
Impact of the Molecular Form of Immunoglobulin A on Functional Activity in Defense againstStreptococcus pneumoniae
Authors: Fasching Claudine E. , Grossman Tracy , Corthésy Blaise , Plaut Andrew G. , Weiser Jeffrey N. , Janoff Edward N. 
Published: February 2007

ABSTRACTAntibodies of the immunoglobulin A (IgA) class react with capsular polysaccharides ofStreptococcus pneumoniaeand support complement-dependent opsonophagocytosis (OPC) of the organism by phagocytes. We characterized the biologic impact of the molecular forms of human monoclonal capsule-specific IgA (monomeric IgA [mIgA], polymeric IgA [pIgA], and secretory IgA [SIgA]) on OPC and susceptibility to cleavage by IgA1 protease. The efficiency of SIgA in support of OPC ofS. pneumoniaewas comparable to that of pIgA, and both forms exceeded that of mIgA by a fivefold margin. This structure-function relationship was associated with three factors. First, the avidities, or functional affinities, of both pIgA and SIgA for pneumococcal capsules exceeded those of mIgA. Second, both pIgA and SIgA required less complement to achieve similar levels of bacterial OPC than did mIgA, indicating that secretory component does not hinder the effect of complement. Third, both pIgA and SIgA mediated agglutination of the organism, whereas mIgA did not. All three forms of capsule-specific IgA showed comparable susceptibilities to cleavage and functional inhibition by bacterial IgA1 protease, demonstrating that secretory component does not prevent the proteolytic degradation of IgA1 by IgA1 protease. IgA1 cleavage results in formation of identical Fab fragments for each of the molecular forms, thereby abolishing the contribution of multivalence of pIgA and SIgA. In summary, the polymeric forms of IgA (both pIgA and SIgA) provide a substantial advantage in binding, agglutination, and OPC of the organism.
The evolution of eccentric training as treatment for patellar tendinopathy (jumper’s knee): a critical review of exercise programmes
Authors: Visnes Håvard , Bahr Roald 
Published: February 2007

Background and aim:Eccentric training has become a popular treatment for patellar tendinopathy. Our purpose was to review the evolution of eccentric strength training programmes for patellar tendinopathy with a focus on the exercise prescriptions used, to help clinicians make appropriate choices and identify areas needing further research.Methods:A computerised search of the entire MEDLINE database was performed on 1 September 2006 to identify prospective and randomised clinical trials with a focus on clinical outcome of eccentric training for patellar tendinopathy.Results:7 articles with a total of 162 patients and in which eccentric training was one of the interventions, all published after 2000, were included. The results were positive, but study quality was variable, with small numbers or short follow-up periods. The content of the different training programmes varied, but most were home-based programmes with twice daily training for 12 weeks. A number of potentially significant differences were identified in the eccentric programmes used: drop squats or slow eccentric movement, squatting on a decline board or level ground, exercising into tendon pain or short of pain, loading the eccentric phase only or both phases, and progressing with speed then loading or simply loading.Conclusion:Most studies suggest that eccentric training may have a positive effect, but our ability to recommend a specific protocol is limited. The studies available indicate that the treatment programme should include a decline board and should be performed with some level of discomfort, and that athletes should be removed from sports activity. However, these aspects need further study.
Time's Social Discourses
Authors: Torre Ramón Ramos 
Published: February 2007

AbstractThis essay adresses the analysis of social discourses on time, i.e., the ways social agents suppose time is. Using the data furnished by a sociological research made in Spain on the meaning of working time and its compatibility with personal and family life, I propose to focus on some important and recurrent ambivalences and images of time in social life. Time shows itself as ambivalent because it both unifies and separates two different orders of experience. The paper analyses three ambivalences: to be time and to be in time; temporal presence and absence; temporal repetition and innovation. Time also shows itself in images. Three are specially widespread: the image of time as a resource to be used in action; the image of time as an environment we must adapt to; the image of time as a horizon where we can contemplate in the present what is past and what has nos yet occurred.
Dengue virus type 2: replication and tropisms in orally infected Aedes aegypti mosquitoes
Authors: Salazar Ma Isabel , Richardson Jason H , Sánchez-Vargas Irma , Olson Ken E , Beaty Barry J 
Published: February 2007

Abstract

Background
To be transmitted by its mosquito vector, dengue virus (DENV) must infect midgut epithelial cells, replicate and disseminate into the hemocoel, and finally infect the salivary glands, which is essential for transmission. The extrinsic incubation period (EIP) is very relevant epidemiologically and is the time required from the ingestion of virus until it can be transmitted to the next vertebrate host. The EIP is conditioned by the kinetics and tropisms of virus replication in its vector. Here we document the virogenesis of DENV-2 in newly-colonized Aedes aegypti mosquitoes from Chetumal, Mexico in order to understand better the effect of vector-virus interactions on dengue transmission.

Results
After ingestion of DENV-2, midgut infections in Chetumal mosquitoes were characterized by a peak in virus titers between 7 and 10 days post-infection (dpi). The amount of viral antigen and viral titers in the midgut then declined, but viral RNA levels remained stable. The presence of DENV-2 antigen in the trachea was positively correlated with virus dissemination from the midgut. DENV-2 antigen was found in salivary gland tissue in more than a third of mosquitoes at 4 dpi. Unlike in the midgut, the amount of viral antigen (as well as the percent of infected salivary glands) increased with time. DENV-2 antigen also accumulated and increased in neural tissue throughout the EIP. DENV-2 antigen was detected in multiple tissues of the vector, but unlike some other arboviruses, was not detected in muscle.

Conclusion
Our results suggest that the EIP of DENV-2 in its vector may be shorter that the previously reported and that the tracheal system may facilitate DENV-2 dissemination from the midgut. Mosquito organs (e.g. midgut, neural tissue, and salivary glands) differed in their response to DENV-2 infection.