bluuebunny/crossref_metadata_2025_split huggingface dataset:
All Speech is Expression-Based
Authors: Tatham Mark , Morton Katherine 
Published: March 2008

AbstractThis chapter discusses neutral speech and expressive speech. A model is presented which proposes that all speech is expressive, and that speaking occurs within an expression wrapper. Neutral speech is a type of speaking which has the expressive content set to ‘neutral’, i.e., the parameters of expressive speech are set to near zero. The concept of an expression envelop is explained — a message is modulated onto a prosodic carrier. The possibility of relating emotion expression to the acoustic waveform is presented.
The trade of live crustaceans in Portugal: space for technological improvements
Authors: Barrento Sara , Marques António , Pedro Sónia , Vaz-Pires Paulo , Nunes Maria Leonor 
Published: March 2008

Abstract
Barrento, S., Marques, A., Pedro, S., Vaz-Pires, P., and Nunes, M. L. 2008. The trade of live crustaceans in Portugal: space for technological improvements. – ICES Journal of Marine Science, 65: 551–559. In Portuguese coastal areas, crabs and lobsters maintained alive until prepared for the table are commercially and economically very important. The trade in live crustaceans, mostly imported animals, is an interlinked and complex chain, from fishing, collection, holding facilities, and transportation, to the end-consumer, the various facilities playing a key role. Along the chain, animals can be affected by several stressors, inducing high mortality with consequent economic loss, and contributing to unsustainable exploitation of the resource. A survey was developed to characterize storage, transportation, and handling issues affecting various crustaceans at Portuguese holding facilities. In all, 22 facilities were identified and categorized by activity and water supply system. Despite the wide variation in their infrastructure, there were no major differences in mortality rate of crustaceans between importers, wholesalers, and exclusively retailers. At all facilities, Necora puber, Cancer pagurus, and Carcinus maenas had higher rates of mortality and shorter duration of captivity than Maja spp., Homarus sp., Panulirus regius, or Palinurus sp. Overall, the main problems identified were technical issues related to careless handling, high animal density, and the varying physiological needs of each species.
Fiber Separated from Distillers Dried Grains with Solubles as a Feedstock for Ethanol Production
Authors: Srinivasan Radhakrishnan , Dien Bruce S. , Rausch Kent D. , Tumbleson M. E. , Singh Vijay 
Published: March 2008

ABSTRACTIn the dry‐grind process, corn starch is converted into sugars that are fermented into ethanol. The remaining corn components (protein, fiber, fat, and ash) form a coproduct, distillers dried grains with solubles (DDGS). In a previous study, the combination of sieving and elutriation (air classification), known as the elusieve process, was effective in separating fiber from DDGS. In this study, elusieve fiber was evaluated for ethanol production and results were compared with those reported in other studies for fiber from different corn processing techniques. Fiber samples were pretreated using acid hydrolysis followed by enzymatic treatment. The hydrolyzate was fermented using Escherichia coli FBR5 strain. Efficiency of ethanol production from elusieve fiber was 89–91%, similar to that for pericarp fiber from wet‐milling and quick fiber processes (86–90%). Ethanol yields from elusieve fiber were 0.23–0.25 L/kg (0.027–0.030 gal/lb); similar to ethanol yields from wet‐milling pericarp fiber and quick fiber. Fermentations were completed within 50 hr. Elusieve fiber conversion could result in 1.2–2.7% increase in ethanol production from dry‐grind plants. It could be economically feasible to use elusieve fiber along with other feedstock in a plant producing ethanol from cellulosic feedstocks. Due to the small scale of operation and the stage of technology development for cellulosic conversion to ethanol, implementation of elusieve fiber conversion to ethanol within a dry‐grind plant may not be currently economically feasible.
Relationship Between Single Wheat Kernel Particle‐Size Distribution and Perten SKCS 4100 Hardness Index
Authors: Pearson T. , Wilson J. , Gwirtz J. , Maghirang E. , Dowell F. , McCluskey P. , Bean S. 
Published: March 2008

ABSTRACTThe Perten Single Kernel Characterization system is the current reference method for determination of single wheat kernel texture. However, the SKCS 4100 calibration method is based on bulk samples. The objective of this research was to develop a single‐kernel hardness reference based on single‐kernel particle‐size distributions (PSD). A total of 473 kernels, drawn from eight different classes, was studied. Material from single kernels that had been crushed on the SKCS 4100 system was collected, milled, then the PSD of each ground single kernel was measured. Wheat kernels from soft and hard classes with similar SKCS hardness indices (HI 40–60) typically had a PSD that was expected from their genetic class. That is, soft kernels tended to have more particles at <21 μm than hard kernels after milling. As such, a combination of HI and PSD gives better discrimination between genetically hard and soft classes than either parameter measured independently. Additionally, the use of SKCS‐predicted PSD, combined with other low level SKCS parameters, appears to reduce classification errors into genetic hardness classes by ≈50% over what is currently accomplished with HI alone.
Influence of Yearly Variability of Agricultural Products on Calibration Process: A Triticale Example
Authors: Igne B. , Gibson L. R. , Rippke G. R. , Hurburgh C. R. 
Published: March 2008

ABSTRACTMany elements can influence the calibration process for near‐infrared spectroscopy: variability within the population of interest, environmental effects, hardware instability, and others. This study evaluated two techniques to develop prediction models for triticale grain moisture and protein. The spectral addition strategy added new samples to the calibration set year after year. The spectral adaptation strategy selected only the spectral variability needed to successfully apply the model to new material. Triticale was a good study material because it was undergoing genetic change through the study period and is very responsive to climate variability. The two calibration techniques were significantly different from each other in terms of precision and accuracy. Spectral adaptation was the best technique with a relative predictive determinant (RPD) of 4.33 and a bias of 0.17% versus RPD of 3.50 and a bias of –0.52% for spectral addition. These results are contradictory to common practices that tend to add to the calibration set a maximum variability over as much time as possible. For highly variable matrixes, a constant adaptation rather than expansion of the calibration pool may be more appropriate.
Comparison of Amylose Determination Methods and the Development of a Dual Wavelength Iodine Binding Technique
Authors: Zhu Thianming , Jackson David S. , Wehling Randy L. , Geera Bhima 
Published: March 2008

ABSTRACTIt has long been recognized that limitations exist in the analytical methodology for amylose determination. This study was conducted to evaluate various amylose determination methods. Purified amylose and amylopectin fractions were obtained from corn, rice, wheat, and potato and then mixed in proportion to make 10, 20, 30, 50, and 80% amylose content starch samples for each source. These samples, considered amylose standards, were analyzed using differential scanning calorimetry (DSC), high‐performance size‐exclusion chromatography (HPSEC), and iodine binding procedures to generate standard curves for each of the methods. A single DSC standard equation for cereal starches was developed. The standard curve of potato starch was significantly different. Amylose standard curves prepared using the iodine binding method were also similar for the cereal starches, but different for potato starch. An iodine binding procedure using wavelengths at 620 nm and 510 nm increased the precision of the method. When HPSEC was used to determine % amylose, calculations based on dividing the injected starch mass by amylose peak mass, rather than calculations based on the apparent amylose/amylopectin ratio, decreased the inaccuracies associated with sample dispersion and made the generation of a cereal amylose standard curve possible. Amylose contents of pure starch, starch mixtures from different sources with different amylose ranges, and tortillas were measured using DSC, HPSEC, iodine binding, and the Megazyme amylose/amylopectin kit. All the methods were reproducible (±3.0%). Amylose contents measured by these methods were significantly different (P < 0.05). Amylose measurements using iodine binding, DSC, and Megazyme procedures were highly correlated (correlation coefficient >0.95). DSC and traditional iodine binding procedures likely overestimated true amylose contents as residual butanol in the amylose standards caused interference. The modified two‐wavelength iodine binding procedure seemed to be the most precise and generally applicable method. Each amylose determination method has its benefits and limitations.
Preparation of Rice Endosperm Protein Isolate by Alkali Extraction
Authors: Paraman Ilankovan , Hettiarachchy N. S. , Schaefer Christian 
Published: March 2008

ABSTRACTRice endosperm extraction conditions were optimized by response surface methodology. The optimum alkali extraction conditions were pH 11.0 at 40°C for 3 hr with 8:1 solvent‐to‐solid ratio. The maximum protein yield was 43.1% at these conditions. As the extraction pH was increased from 9.0 to 12.0, protein extractability and content increased but the solubility and emulsifying properties of the extracted protein decreased. The extracted protein was recovered by either isoelectric precipitation (IEP) or ultrafiltration (UF). Ultrafiltering the supernatant with a 5‐kDa hollow fiber membrane concentrated the protein from 1.8 to 16% (dry basis) and the resulting solution was spray‐dried to produce a protein concentrate (RPUF) with 71% protein. Although RPIEP contained higher protein (86%) than RPUF (71%), RPUF showed higher solubility and emulsifying properties. The solubility of RPUF was higher (37%) than RPIEP (15%). RPUF also demonstrated higher emulsion activity (0.414) and stability (22.4 min) compared with the emulsion activity (0.282) and stability (15.5 min) of RPIEP. Higher solubility and the soluble nonprotein components of RPUF contributed to higher emulsifying properties than RPIEP. The UF provided milder extraction conditions with improved emulsifying properties than conventional IEP.
Effect of Variable Parboiling on Crystallinity of Rice Samples
Authors: Manful J. T. , Grimm C. C. , Gayin J. , Coker R. D. 
Published: March 2008

ABSTRACTRice parboiled at various combinations of soaking temperature and steaming time were analyzed by differential scanning calorimetry (DSC) and X‐ray diffraction (XRD). Generally, gelatinization enthalpy decreased as the soaking temperature increased from 30°C to 50°C and 70°C to 90°C, and gelatinization enthalpy decreased as steaming times increased from 4 and 8 min to 12 min. As expected, a distinctive A‐pattern was observed in the XRD of raw rice. The most severely parboiled laboratory sample (90°C for 12 min), showed no discernable change toward the V‐pattern. Crystallinity decreased from the raw rice (24.6%) with increased cooking temperature.
Effects of Added Minerals on Pasting of Partial Waxy Wheat Flour and Starch and on Noodle Making Properties
Authors: Gujral H. S. , Park S. J. , Baik B.‐K 
Published: March 2008

ABSTRACTMineral content, as determined and expressed by ash content, serves as an index of wheat flour quality for flour millers and food manufacturers who prefer flour of low mineral content, even though the significance of mineral content on the functional properties of wheat flour is not well understood. We explored whether minerals have any influence on the functional properties of wheat flour and product quality of white salted noodles. Ash, obtained by incinerating wheat bran, was incorporated into two hard white spring wheat flours and their starches to raise the total ash content to 1, 1.5, or 2%. Pasting properties were determined using a rapid visco analyzer (RVA). Addition of ash increased the peak viscosity of the flours in both water and buffer solution but did not affect the peak viscosity of starch. Wheat flours with added ash showed lower pasting temperature by approximately 10°C in buffer solution. Mineral extracts (15.3% ash) isolated from wheat bran, when added to increase the ash content of wheat flour and starch to 2%, increased the peak viscosity and lowered the pasting temperature of flour by 13.2–16.3% but did not affect the pasting properties of the isolated starch. The mineral premix also increased peak viscosity of wheat flour but not in starch. Added ash increased noodle thickness and lowered water retention of cooked noodles while it exhibited no significant effect on cooked noodle texture as determined using a texture analyzer.
Total Phenolics and Antioxidant Potential in Plasma and Urine of Humans After Consumption of Wheat Bran
Authors: Price Ruth K. , Welch Robert W. , Lee‐Manion Alison M. , Bradbury Ian , Strain J. J. 
Published: March 2008

ABSTRACTThe protective effects of whole grain cereals against heart disease and certain cancers may be due, at least partly, to the antioxidant effects of phenolics concentrated in the bran. However, it is unclear to what extent these phenolics are absorbed, and whether these phenolics exert significant physiological antioxidant effects. Thus, this study aimed to compare total phenolics (TP) and antioxidant potential (AOP) in the plasma and urine of humans following consumption of a single meal of unprocessed wheat bran or a refined cereal (ground white rice). Using a randomized cross‐over design, 17 adults consumed ≈93 g of wheat bran or ground rice after an overnight fast. Baseline and postmeal plasma and urine samples were analyzed for TP (Folin‐Ciocalteu method) and AOP (FRAP method). Compared with ground rice, wheat bran gave significantly (P < 0.05) higher plasma TP at 1 hr, and significantly (P < 0.001) higher plasma AOP from 0.5 to 3 hr. Furthermore, compared with ground rice, wheat bran led to consistently higher TP and AOP in urine, and these differences were significant (P < 0.05) at 2 hr. Comparisons with data from a range of other phenolic‐rich foods indicated that wheat bran phenolics are relatively well absorbed and may enhance antioxidant status.
Fragmentation of Waxy Rice Starch Granules by Enzymatic Hydrolysis
Authors: Kim Jong‐Yea , Park Dong‐June , Lim Seung‐Taik 
Published: March 2008

ABSTRACTSmall starch particles were prepared by hydrolyzing waxy rice starch using α‐amylase and then ultrasonicating in ethanol. Differential scanning calorimetry (DSC) revealed that a mild hydrolysis for 3 hr increased the melting enthalpy of the starch, which might indicate that the hydrolysis was selective in the amorphous regions. Later, at 6–24 hr, the hydrolysis rate was reduced, with gradual decreases in DSC melting enthalpy, indicating that the crystalline regions were eroded simultaneously. X‐ray diffraction patterns revealed the same trend as the DSC results. Average diameter of starch granules or particles was decreased dramatically in both volume‐ and number‐based measurements (5.94→1.64 μm, and 0.45→0.18 μm, respectively) during the early stage of rapid hydrolysis (up to 3 hr). Native waxy rice starch exhibited a particle size distribution with a major peak at 5.6 μm. After hydrolysis for 3 hr, the volume distribution of starch granules changed to two major size peaks at 0.5 and 3.6 μm. The starch fragment of 0.5 μm was assumed to consist of crystalline blocklets. With excessive hydrolysis (24 hr) or ultrasonication, however, starch particle diameter was increased, indicating that the particles might be swollen or aggregated into clusters.
Dry‐Milling and Fractionation of Transgenic Maize Seed Tissues with Green Fluorescent Protein as a Tissue Marker
Authors: Shepherd C. T. , Vignaux N. , Peterson J. M. , Scott M. P. , Johnson L. A. 
Published: March 2008

ABSTRACTThe efficiency of fractionating cereal grains (e.g., dry corn milling) can be evaluated and monitored by quantifying the proportions of seed tissues in each of the recovered fractions. The quantities of individual tissues are typically estimated using indirect methods such as quantifying fiber or ash to indicate pericarp and tip cap contents, and oil to indicate germ content. More direct and reliable methods are possible with tissue‐specific markers. We used two transgenic maize lines, one containing the fluorescent protein green fluorescent protein (GFP) variant S65T expressed in endosperm, and the other containing GFP expressed in germ to determine the fate of each tissue in the dry‐milling fractionation process. The two lines were dry‐milled to produce three fractions (bran‐, endosperm‐, and germ‐rich fractions) and GFP fluorescence was quantified in each fraction to estimate the tissue composition. Using a simplified laboratory dry‐milling procedure and our GFP‐containing grain, we determined that the endosperm‐rich fraction contained 4% germ tissue, the germ‐rich fraction contained 28% germ, 20% endosperm, and 52% nonendosperm and nonembryo tissues, and the bran‐rich fraction contained 44% endosperm, 13% germ, and 43% nonendosperm and nonembryo tissues. GFP‐containing grain can be used to optimize existing fractionation methods and to develop improved processing strategies.
Enhanced Lipid Stability in Whole Wheat Flour by Lipase Inactivation and Antioxidant Retention
Authors: Rose Devin J. , Ogden Lynn V. , Dunn Michael L. , Pike Oscar A. 
Published: March 2008

ABSTRACTThe purpose of this study was to determine the effectiveness of dry heat, steam, and microwave treatments in decreasing lipase activity, while retaining antioxidant activity, to stabilize whole wheat flour against lipid degradation during storage. Bran was heat‐treated in 230‐g batches using four levels (exposure times) for each of the three treatment methods. Lipase activity and antioxidant activity were quantified for all treatment combinations. None of the treatments significantly decreased antioxidant activity; the levels determined to be optimal, inasmuch as further heating did not significantly decrease lipase activity, were 25 min of dry heat, 60 sec of microwave (1000W), and 60 sec of steam. These treatments effectively decreased lipase activity by 74, 93, and 96%, respectively. Optimum treatments were evaluated for acceptance using a consumer sensory panel during a 12‐month storage period. No significant differences in acceptance were found between the control and any of the samples either at baseline or after storage. This suggests that whole wheat flour can be stabilized against lipolysis by utilizing the treatments described in this study without decreasing antioxidant activity, and that manufacturers may utilize these treatments without risking decreased consumer acceptance.
Comparison of Different Methods for Phenotyping Preharvest Sprouting in White‐Grained Wheat
Authors: Singh Rajender , Matus‐Cádiz Maria , Båga Monica , Hucl Pierre , Chibbar Ravindra N. 
Published: March 2008

ABSTRACTThe objective of this study was to identify a suitable method for phenotyping preharvest sprouting (PHS) resistance in white bread wheat. Forty doubled‐haploid (DH) lines derived from a cross between two white‐grained spring wheats (Triticum aestivum L.) cultivar Argent (nondormant) and wheat breeding line W98616 (dormant) were evaluated for germination frequency, Falling Number (FN), and α‐amylase activity in dry and water‐imbibed seeds and spikes. The α‐amylase activity in dry seeds or spikes did not differ significantly between parent lines or lines of the DH population. Wetting of seeds or spikes for two days caused a five‐ to sevenfold increase in α‐amylase activity but only in Argent and the nondormant subgroup (49–100% germination) of the DH lines. A positive association (r = 0.60***) was detected between germination frequency and α‐amylase activity in imbibed seeds and spikes. Germination frequency could not be correlated to FN or α‐amylase activity in dry‐harvested seeds. FN showed a strong correlation (r = –0.83***) to α‐amylase activity in the dry‐harvested seeds but could not be correlated to α‐amylase activity in the imbibed seeds. The germination test was the most reliable method for measuring PHS resistance because seed dormancy provides potential resistance to PHS, whereas high α‐amylase activity may occur in grains without causing PHS.
Relationships Between Some Structures and Functionalities of Starches from Wheat Cultivars Grown in East China
Authors: Hou Han‐Xue , Dong Hai‐Zhou , Zhang Hui , Song Xiao‐Qing 
Published: March 2008

ABSTRACTStarches separated from 30 wheat cultivars grown in East China were studied for granule size, amylose content, degree of crystallinity, thermal, pasting, and gel textural properties. Average granule size and amylose content of wheat starches were 15.08–20.8 μm and 29.43–34.19%, respectively. The degree of crystallinity and enthalpy of gelatinization of samples was 29.54–42.12% and 5.2–9.95 J/g, respectively. The gelatinization temperature and pasting temperature were 59.45–62.2°C and 75.40–83.95°C, respectively. There was a wide range of gel hardness values (208.5–426 g). Various significant correlations between functionality and structural parameters were observed. Highly positive correlations were found between the gelatinization temperatures. Gelatinization peak temperature was significantly correlated to hardness of starch gels (r = –0.374, P < 0.05). Significant correlations were observed between amylose content and breakdown viscosity (r = –0.483, P < 0.01), hardness (r = 0.373, P < 0.05), and cohesiveness (r = 0.378, P < 0.05). Many significant correlations between the various pasting parameters were observed. The average granule size was positively correlated to peak viscosity, trough viscosity, and final viscosity (r = 0.369, 0.381, and 0.398, respectively, P < 0.05).
Effect of Variation in Amylose Content and Puroindoline Composition on Bread Quality in a Hard Spring Wheat Population
Authors: Martin J. M. , Sherman J. D. , Lanning S. P. , Talbert L. E. , Giroux M. J. 
Published: March 2008

ABSTRACTMilling and breadbaking quality of hard‐textured wheat may be influenced by alternative alleles at the Wx loci controlling percent amylose in the endosperm, and the puroindoline (pin) loci controlling grain hardness. For this experiment, we developed recombinant inbred lines (RIL) from a cross between Choteau spring wheat cultivar and experimental line MTHW9904. Choteau has the PinB‐D1b mutation conferring grain hardness and the Wx‐B1a allele at the Wx‐B1 locus conferring wild‐type amylose content. MTHW9904 has the PinA‐D1b allele conferring grain hardness and the Wx‐B1b allele conferring lower amylose content, causing a partial waxy phenotype. RIL with the PinB‐D1b mutation (n = 49) had significantly softer kernels, higher break flour yield, and higher loaf volume than lines with the PinA‐D1b mutation (n = 38). Lines with partial waxy phenotype due to Wx‐B1b (n = 43) had significantly lower kernel weight, lower amylose content, and higher flour swelling power than lines with wild‐type starch due to Wx‐B1a (n = 51). These results provide additional evidence for the positive effect of PinB‐D1b on bread quality in hard wheats, while genotype at Wx‐B1 was generally neutral for bread quality in this population. Interactions between the Pin and Wx loci were minimal.