bluuebunny/crossref_metadata_2025_split huggingface dataset:
SENSORY‐SPECIFIC SATIETY AND FLAVOR AMPLIFICATION OF FOODS
Authors: HOLLIS JAMES H. , HENRY C.J.K. 
Published: July 2007

ABSTRACT The effect of flavor amplification on sensory‐specific satiety was investigated. Nineteen young adults (mean age = 25 years) and 19 elderly adults (mean age = 72 years) rated the sensory properties of six foods, and were then asked to consume normal‐flavored or flavor‐amplified strawberry yogurt until comfortably full. The participants then re‐rated the sensory properties of the six foods. There were no differences in the amount of yogurt consumed in either age group. Moreover, flavor‐fortifying the yogurt had no effect on the amount consumed in either age group. The consumption of both yogurts caused a reduction in rated pleasantness of the yogurt among young adults, but no change in the rated pleasantness of the uneaten foods. However, the elderly did not show a decrease in the rated pleasantness of any of the foods contained in the taste tray. This study indicates that sensations of sensory‐specific satiety were significantly reduced in the elderly, and these sensations were not induced by the addition of strawberry flavor to the yogurt.PRACTICAL APPLICATIONSThis present study provides further data that indicate sensory‐specific satiety does not operate in elderly people. It is frequently assumed that this is due to age‐related chemosensory losses. This study attempted to compensate for these age‐related losses by increasing the flavor of a food to induce sensory‐specific satiety. The addition of extra flavor failed to have an effect on the elderly people's eating behavior. This present study highlights the requirement for further research to determine the relationship between the chemosenses and eating behavior. It is possible that by optimizing the hedonic qualities of food, there will be a change in eating behavior that will positively impact on the elderly people's nutritional status. Such research would be of interest to individuals who is involved with providing food to elderly people.
HARMONY OF VIRGIN OLIVE OIL AND FOOD PAIRING: A METHODOLOGICAL PROPOSAL
Authors: CERRETANI LORENZO , BIASINI GIANNI , BONOLI‐CARBOGNIN MATTEO , BENDINI ALESSANDRA 
Published: July 2007

ABSTRACT The growing interest in sensory analysis of olive oil, as required by European Union (EU) law 2568/91 (EEC Reg.) and following revisions (EC Reg. 796/02), calls for the need to define an analytical method to properly describe the sensory attributes for harmonic pairing of virgin olive oil to a specific food. To accomplish that, in February 2006, the sensory analysis panel of the Department of Food Sciences of the University of Bologna (Italy) carried out systematic sensory analyses of extra virgin olive oils and foods to evaluate the harmony of the pairing. Specific scorecards for olive oil, food and pairing harmony were defined; the resulting harmony was visualized graphically. Some examples of virgin olive oil and food pairing were also presented. PRACTICAL APPLICATIONSThe key finding in this study is its use in the development of a method and relative harmony scorecard for virgin olive oil and food pairing. The results of the study suggest a disharmonic index to evaluate the harmony of pairing.
CONSUMER INSIGHTS ON HEALTHY BREAKFAST CEREAL – A FOCUS GROUP RESEARCH
Authors: LEE C.M. , LEE S.‐Y. 
Published: July 2007

ABSTRACT Two segments of breakfast cereal consumers, previously identified using conjoint analysis as “Healthy Choosey” and “Basic,” were investigated using focus group methodology. The objective of this study was to investigate the attitudes, opinions and concerns of the two largest consumer segments of ready‐to‐eat (RTE) cereal. Focus groups, consisting of four to seven participants each, were conducted in triplicate for each of the two segments. Participants met and discussed issues relating to RTE cereal and soy as an ingredient. The Healthy Choosey segment was more concerned with healthy ingredients and sensory acceptance, and was generally not negative to soy, whereas the Basic segment was more concerned about the basic nutrition, price and sensory acceptance, and was either neutral or negative toward soy. Our research indicated that RTE cereal manufacturers should focus on improving consumer acceptance to satisfy both segments of consumers. There is a need to promote the healthfulness of soy‐based products without compromising the taste or the cost. PRACTICAL APPLICATIONSOur findings illustrated that conjoint analysis can be used in segmenting consumers who can then be recalled for further qualitative analysis. The concerns and needs among different segments of healthy breakfast cereal (HBC) consumers found in our study can be readily transferred to the commercial sector. Depending on the marketing strategy of the company, new or improved version of existing products can be made to satisfy one or more segments of consumers. Manufacturers of soy‐based HBC are faced with less forgiving consumers who are reluctant to try soy products. Thus, new soy‐based HBC should be introduced only when the products are rated at par with nonsoy‐based HBC in terms of sensory acceptance. Hype marketing of soy products is a turnoff to consumers and soy‐based HBC manufacturer should focus on promoting only basic, well‐established health findings.
COMPARISON OF LEXICONS FOR DESCRIPTIVE ANALYSIS OF WHEY AND SOY PROTEINS IN NEW ZEALAND AND THE U.S.A.
Authors: DRAKE M.A. , JONES V.S. , RUSSELL T. , HARDING R. , GERARD P.D. 
Published: July 2007

ABSTRACTWhey and soy proteins are valuable ingredients with multiple roles. Globally, production of both protein types in the form of dried concentrates and isolates continues to increase. The objectives of this study were to document the descriptive sensory properties of whey and soy proteins, and to compare the differences and similarities between sensory languages and panel performance at two locations: New Zealand and the U.S.A. Eighteen whey and soy proteins (11 whey protein concentrates/isolates and 7 soy protein concentrates/isolates) were selected from a larger sample set of 52 proteins. The proteins were rehydrated and evaluated in triplicate by trained panels at each site. Sensory languages developed by each location were highly similar, although usage of specific descriptors differed between the two locations. Key flavor characteristics among the protein types (whey versus soy) were described by different attributes (P < 0.05). Product differentiation by principal component biplots and RV coefficient were similar between the two locations. Flavor variability existed in both whey and soy proteins, and there were specific flavor characteristics associated with each protein type. These results provide fundamental information on key sensory attributes of these widely used dry ingredients, provide a platform to develop an international sensory language, and demonstrate that independently defined sensory languages can produce comparable results at different locations.PRACTICAL APPLICATIONSThis study provides fundamental information on key sensory attributes of two widely used dry ingredients: whey and soy proteins, provides a platform to develop an international sensory language, and demonstrates that independently defined sensory languages can produce comparable results at different locations.
FRUITY FERMENTED OFF‐FLAVOR DISTRIBUTION IN SAMPLES FROM LARGE PEANUT LOTS
Authors: GREENE J.L. , WHITAKER T.B. , HENDRIX K.W. , SANDERS T.H. 
Published: July 2007

ABSTRACTFruity fermented (FF) off‐flavor develops when immature peanuts are cured at excessive temperatures (>35C). The objective of this study was to characterize FF distributions and determine the variability among samples from large peanut lots. Twenty peanut lots identified as having a range of FF off‐flavor were sampled. Twenty samples from each lot were roasted and processed into paste for descriptive sensory analysis. Differences in FF intensity were noted within and among lots. The FF intensity mean of the lots was either greater or less than the median value for the samples, indicating that the distributions were skewed. The skewed distributions and the variation among samples from a single lot demonstrated the need to develop a sampling plan for FF off‐flavor.PRACTICAL APPLICATIONSThe peanut manufacturing industry has a stated concern for fruity fermented (FF) off‐flavor in peanuts purchased for use in peanut products, but there is difficulty in obtaining a truly uniform sample of all peanuts in a large lot. This study measured the variability and characterized the FF distribution among samples from bulk peanut lots, and will be used to estimate the components contributing to FF variation within peanut lots and aid in the development of sampling plans for accurate FF intensity determination. This type of research has relevance to a wide range of food factors where the factor of interest is not homogeneously distributed in a commodity or product.
A THREE‐POINT BENDING TEST FOR PREDICTION OF SENSORY TEXTURE IN PROCESSED CHEESE
Authors: EVERARD C.D. , O'CALLAGHAN D.J. , O'KENNEDY B.T. , O'DONNELL C.P. , SHEEHAN E.M. , DELAHUNTY C.M. 
Published: July 2007

ABSTRACT Fourteen processed cheeses varying in emulsifying salt and moisture contents were evaluated by three‐point bending and texture profile analysis (TPA) based on two‐bite compression testing. Sensory texture analysis was also carried out by a trained panel. Partial least squares regression was used to predict the sensory parameters from both three‐point bending and TPA parameters. A combination of six three‐point bending parameters predicted the key sensory parameters “firmness,”“rubbery” and “chewy” at least, as well as a combination of five TPA parameters. Increasing the emulsifying salt content and decreasing the moisture content resulted in a firmer processed cheese. PRACTICAL APPLICATIONSAssessment of texture by sensory panels is expensive and there is an interest, therefore, in complementing the sensory assessment of texture with objective methods based on rheology. Rheological analysis of texture is in itself quite complex, as large deformation, and hence nonlinear rheology, is necessarily involved. Such analysis must describe a combination of elastic and plastic behavior, and techniques for doing this adequately are still evolving. The principal rheological technique described in the literature is texture profile analysis based on large deformation compression of samples. This article describes an alternative approach, based on bending of samples, which is shown to have a roughly equivalent performance. The results demonstrate that rheological techniques partially predict sensory assessment, and as such are extremely useful, and suggest that there is room for further development and/or refinement of rheological techniques for this application.
EFFECT OF DROPLET–MATRIX INTERACTIONS ON LARGE DEFORMATION PROPERTIES OF EMULSION‐FILLED GELS
Authors: SALA GUIDO , VAN AKEN GEORGE A. , STUART MARTIEN A. COHEN , VAN DE VELDE FRED 
Published: July 2007

ABSTRACT The aim of this work was to identify the effect of droplet–matrix interactions on the large deformation properties of emulsion‐filled gels. A study was carried out on the behavior in compression of gelatin, whey protein isolate (WPI) and κ‐carrageenan gels containing emulsions stabilized by different emulsifying agents (WPI, WPI aggregates, lysozyme, polyoxyethylenesorbitan monolaurate [Tween 20]) to control droplet–matrix interactions. For gelatin gels, emulsions stabilized with WPI and lysozyme induced an increase of the modulus, while emulsions stabilized with Tween induced a decrease of the modulus. It was concluded that in the first two cases, the oil droplets were bound to the gel matrix and that in the latter case the oil droplets were unbound. For WPI gels, emulsions stabilized with WPI aggregates, lysozyme and low concentration of Tween induced an increase of the modulus (bound droplets). The modulus variations observed for κ‐carrageenan gels were mainly related to interactions between κ‐carrageenan and the emulsifying agent present in the aqueous phase. Theories based on the effect of the oil content on modulus satisfactorily fitted the trend of the experimental results, both for bound and unbound droplets. The fracture strain decreased with increasing oil concentration for droplets bound to the matrix and remained constant for unbound droplets, while the fracture stress was unaffected by bound droplets and decreased in the case of unbound droplets. Theories describing the effect of filler content on fracture strain and stress failed to predict the experimental results. This was attributed to the small size of the oil droplets of the emulsions used in this study, which was similar to the size of the inherent defects present in the gel network.PRACTICAL APPLICATIONSThis work deals with the mechanical properties of emulsion‐filled gels with different matrices and with different interactions between oil droplets and gel matrix. The effect of different interactions on the Young's modulus and the fracture properties of the gels is presented. Furthermore, the usefulness of several theories for the prediction of these properties is discussed. The gel systems studied resemble real food systems. Therefore, the obtained knowledge will enable the industry to engineer products with desired mechanical properties. This will make the process of new product development more efficient.
Clinical review of Crohn’s disease
Authors: Ruthruff Brenda 
Published: July 2007

AbstractPurpose: This clinical review presents proposed theories regarding the etiology of Crohn’s disease (CD), the pathophysiology of the disorder, and current diagnostic methods.Data sources: Pertinent publications in the literature, the Crohn’s and Colitis Foundation web page, and relevant texts regarding pathophysiology of the gastrointestinal system.Conclusions: CD can be a devastating disease and difficult to diagnose. The advanced practice nurse (APRN) should be aware of the etiology, pathophysiology, diagnostic methods, and current treatment options of this disorder.Implications for practice: In collaboration with a gastroenterologist, APRNs can provide much needed information to the patient with CD. Practice recommendations include patient education, pain management, and support for quality of life issues.
Comparative in vivo analysis of the sealing ability of three endodontic sealers in dog teeth after post‐space preparation
Authors: Pereira Charles da Cunha , De Oliveira Elias Pandonor Motcy , Gomes Maximiliano Schünke , Della‐Bona Alvaro , Vanni José Roberto , Kopper Patrícia Maria Poli , De Figueiredo José Antônio Poli 
Published: July 2007

AbstractThis study compared the sealing ability of RoekoSeal, AH Plus and EndoRez in dog premolars after post‐space preparation and exposure to the oral environment. Seventy‐four root canals were cleaned, shaped and filled with gutta‐percha and one of the sealers. Post spaces were prepared with about 4‐mm root canal filling remaining in the apex. Teeth were sealed for 24 h for sealer setting. Teeth were exposed to the oral environment for 45 days. The dogs were killed and root canals were soaked in India ink and sealed for 96 h. The teeth were cleared, and leakage was measured under stereoscopy. The Kruskal–Wallis test was used for analysis. A significant difference was found between EndoRez and RoekoSeal groups (P < 0.05). EndoRez had lower leakage values than RoekoSeal after 45‐day exposure to the oral environment. No statistic difference was found in the comparison of AH Plus with the other sealers under study.
Energy Management Considerations and their Application
Authors: BROCKTON C. N. 
Published: July 2007

SYNOPSISThe Most significant use of energy by the water industry is in the consumption of electricity, which is attributable to the many pumping operations under taken. For most water undertakings, this represents more than 85 per cent of all energy used and involves several millions of pounds expenditure per annum. Therefore pumping operations warrant particular attention in energy management approach.Energy management can be related as a requirement to check both the economics of operations as well as to improve energy efficiency generally. With this consideration. examples are given of changes that have been made to pumping operations which are compatible with satisfying increasing demands for pumping and operational flexibiity in an environment of rising energy costs.
Design and Construction of the Kirkcaldy Long Sea Outfall
Authors: MOORE J. G. , LEATHERLAND T. M. , HENRY K. I. M. 
Published: July 2007

SYNOPSISThe Paper outlines the pollution problems in the Forth Estuary and the need for replacing existing sea outfalls to provide an acceptable standard in the marine environment off Kirkcaldy.Various biological, marine, and hydrographic surveys and investigations are described, and design considerations are explained including the dilution and dispersion of the discharge, choice of pipeline materials, and method of laying. Reference is also made to the dredging and backfilling operation and the installation of diffuser units. The type of treatment to be provided under the next phase of the scheme is also briefly outlined.
Coastal Wave Modelling
Authors: SMALLMAN JANE V. 
Published: July 2007

SYNOPSISCoastal engineering works are designed to serve two main purposes. These are the prevention of flooding of land adjacent to the shoreline, and the protection of a stretch of coast against erosion. The design of a scheme to achieve either of these aims will require information on the wave conditions which are likely to occur at a coastal site. This paper describes some of the methods which are available to predict waves at a coastal site, and summarizes some of the techniques which may be used to aid the design of coastal works.
Bacteriological Monitoring of Water with ‘Jungle Kits’
Authors: FURNESS M. L. , HOLMES P. 
Published: July 2007

SYNOPSISA Strict application of recommendations contained in Report 711 generates the need for the examination of large numbers of samples with daily analysis being required at certain treatment works. Manpower resources were not available to achieve this, and an alternative procedure for bacteriological monitoring was necessary.The paper describes a technique for ‘on‐site’ monitoring of the bacteriological quality of a water supply on a daily basis. Based on the multiple tube method, the test provides a qualitative yedno indication of the quality of the water being produced. Experiences in the use of this technique are outlined.
Changes in Plant community at Foxcote Reservior Following Use of Ferric Sulphate to Control Nutrient Levels
Authors: YOUNG S. N. , CLOUGH W. T. , THOMAS A. J. , SIDDALL R. 
Published: July 2007

SYNOPSISIn an attempt to control planktonic algal growth in In an attempt to cosntrol planktonic algal growth in Foxcote water supply reservoir, which is supplied by eutrophic waters from the river Great Ouse, ferric sulphate has been used to reduce ortho‐phosphate concentrations in the pumped inlet water. Internal recycling of sediment‐bound nutrients retarded the expected algal control for almost three years. During the third year, a marked change in the ecology of the reservoir occurred, and planktonic algae were largely replaced by prolific growths of filamentous species and rooted macrophytes. While the changed flora have caused their own problems, the reservoir is now less prone to closure due to intractable water treatment problems.
The Trenchless Revolution
Authors: FLAXMAN E. W. , WATSON T. J. 
Published: July 2007

SYNOPSISThe primitive ‘age’ of trenching has been with us for a long time, but it is now being overtaken by the ‘New Age’ of trenchless technology. If the benefits of the ‘New Age’ are to be fully realized, there must be proper co‐ordination of utilities' pipes and cables under urban streets.
Nutrient Removal for Marine Disposal
Authors: HARREMOËS P. 
Published: July 2007

SYNOPSISEutrophication and severe oxygen depletion of the Danish seas have created a demand for nutrient removal from wastewater. Effluent concentrations from 2 to 0.3 mg/l P can be achieved by chemical precipitation. Nitrogen is best removed by combined nitrificationdenitrification. Effluent concentrations down to 3 to 4 mgll ‐ can be achieved. There is technical and economical potential in combined biological P‐ and N‐removal at marginal extra cost. Contact filtration has to be included to reach low concentrations of P.
EYE‐SORE: A Sewerage Agency Summary of Rehabilitation Experience
Authors: FINNEY V. A. 
Published: July 2007

SYNOPSISPublic awareness of the importance of the sewerage network is inevitably highlighted when the system suffers malfunction. Associated with surface collapse or increased pollution to a local watercourse the effects are more widely felt, whilst even programmed work is not without significant environmental impact. With its history of deteriorating and failed sewers, the rehabilitation work already implemented and the introduction of a strategic sewerage policy, the paper outlines aspects of the City of Manchester's experience and effort to eradicate the consequential scars of its heritage whilst also looking to the future.
The London Water Ring Main: An Optimal Water Supply System
Authors: KEANE M. A. , KERSLAKE J. C. 
Published: July 2007

ABSTRACTFaced with a continuing growth in demand and the need to replace a large part of London's ageing water supply system, Thames Water have devised an integrated strategy for future water supply to the capital. At the core of this strategy is the construction of over 60 km of deep tunnel (the London Water Ring Main) to convey water to the capital's major demand centres. The ring main will radically alter the way in which water is supplied to London, and a considerable amount of analytical work has been necessary to develop proposals and an operating system.
Trash Screens on Culverts in Urban Areas
Authors: MAGENIS S. E. 
Published: July 2007

ABSTRACTThis PAPER DEALS with the performance of trash screens on culverts on urban watercourses. An assessment of the scope of problems associated with screens has been obtained from a survey of land drainage authorities in urban areas in England and Wales. The findings have been analysed and this has resulted in the development of four basic design criteria for screens. A detailed survey of the performance of some 17 sites in the river Ravensbourne catchment of the Thames Water Authority was undertaken over a number of years allowing relationships to be identified between debris amounts and types of upstream catchment area, screen/culvert area ratios, and priority of location.The paper describes considerations to be taken when providing a screen and advocates an individual design for each location rather than installing a standard arrangement. The lack of practical information in the UK, and the high level of problems experienced overall underlines the need for proper consideration to be given to this subject. Current research work is being undertaken to obtain preferred efficient screen configurations, but it is concluded that this should complement rather than replace the need for good trash screen design.
Water Quality Improvement at Salford Quays
Authors: RADWAY A. , WALKER L. S. , CARRADICE I. 
Published: July 2007

ABSTRACTThe REDUNDANT Salford DOCKS on the Manchester Ship Canal are being redeveloped into a blend of commercial, residential, and amenity facilities under the initiative of Salford City Council. An essential requirement for the success of the project is the provision of a water quality that is both aesthetically pleasing and compatible with a variety of water contact sports. The paper outlines the holistic programme that has been undertaken to improve the heavily polluted, and eutrophication susceptible, dock waters. The remedial programme has involved a combination of dock impoundment, plant nutrient exclusion, and the installation of‘Helixor’mixing/ aeration equipment. The most significant water quality improvements have been enhanced visual appearance, reduction of the levels of bacteria, organic matter and nutrients, and the suppression of algal growth.