bluuebunny/crossref_metadata_2025_split huggingface dataset:
RHEOLOGICAL PROPERTIES OF CLOUDY AND CLARIFIED JUICE OF MALUS FLORIBUNDA AS A FUNCTION OF CONCENTRATION AND TEMPERATURE
Authors: CEPEDA E. , VILLARÁN M. C. , IBARZ A. 
Published: February 2007

ABSTRACTThe rheological behaviour of cloudy and clarified juice of Malus floribunda was studied as a function of solid concentration, in a range of 45–70 Brix, at nine temperatures (5–50C). Cloudy and clarified juices are slightly thixotropic at 65–70 Brix and 5–10C. At lower concentrations and higher temperatures the thixotropy is low and can easily be eliminated by shearing. The power law model was applied to fit the pseudoplastic behaviour depending on the concentration level. Cloudy juice has pseudoplastic behaviour for concentrations higher than 45 Brix. Clarified juice is pseudoplastic at 65 Brix for temperatures lower than 25C and Newtonian at higher temperatures and for solid concentrations lower than 60 Brix. The activation energy for flow evaluated with the Arrhenius‐Guzman equation, increases with solid concentration and ranged from 10.8 to 3.45 kcal gmol−1 for cloudy juice and 15.3 to 7.9 kcal gmol−1 for clarified juice. A nonlinear correlation accounting for temperature and concentration effects on the consistency coefficient was identified.
IDENTIFYING OBJECTIVE CHARACTERISTICS THAT PREDICT CLUSTERS PRODUCED BY SENSORY ATTRIBUTES IN COOKED RICE
Authors: ROUSSET SYLVIE , PONS BRIGITTE , MARTIN JEAN‐FRANCOIS 
Published: February 2007

ABSTRACTFrom eight samples of raw‐milled, 10 samples of parboiled and 2 samples of canned rice, appearance, texture and flavour were determined sensorily and related to instrumental parameters and clusters of different types of rice having common sensory perceptions were identified. The physico‐chemical characteristics, enthalpy of amylose‐lipid complex I, protein content, length of raw grain, elastic recovery, water uptake and the viscoelastic index, varied widely between rice samples. The most discriminatory sensory attributes were appearance and texture characteristics such as ‘brown', ‘elastic', ‘long', ‘firm’ and ‘shiny'. The instrumental measurements were highly correlated with sensory parameters. Parboiled rice samples, characterised by a brown colour, an elastic—firm—smooth texture and a broth flavour, were different from the raw‐milled rice samples described as ‘juicy', ‘melting', ‘shiny', ‘aggregated and swollen grains', ‘starch and milk’ flavour. Canned rice samples were distinguished by a ‘jute and earth’ flavour, ‘bitterness’ and the presence of ‘foreign matter'. Five clusters of types of rice could be distinguished which were characterised by a soft texture for the first, by a sticky‐pasty texture for the second, by a brioche flavour and medium intensity characteristics of sticky and melting texture for the third, by the length of grain and a slight crunchy texture for the fourth, and by the firmness and elasticity for the last cluster. Five instrumental determined characteristics, enthalpy of amylose‐lipid complex I, thickness of cooked grain, water uptake, browness index and protein content classed each rice into one of these 5 clusters with an error of 4%.
INFLUENCE OF AROMA COMPOUNDS ON THE MECHANICAL PROPERTIES OF STARCH‐BASED FOOD SYSTEMS
Authors: CAYOT N. , LAFARGE C. , ARVISENET G. , TAISANT C. 
Published: February 2007

ABSTRACTDifferent starches, and in particular a normal corn starch, were tested in a concentrated and complex food product. Increasing amounts of aroma compounds (limonene, ethyl vanillin or isoamyl acetate) were added at levels up to 5 mmol/mol glucose equivalent. The modifications that were induced in the gel network were characterized by penetrometry or uniaxial compression until fracture. The addition of these aroma compounds led to slightly weaker gel networks than when no flavor had been added. These effects appeared to be not related to the complexing ability of the aroma compound. The addition of isoamyl acetate slowed down the retrogradation phenomenon in corn starchbased products. It seems that the amylopectin fraction of the starch is engaged in the interactions with these aroma compounds.
ASSESSMENT OF THE EXTENT OF CONSISTENCY LOSS IN SEMILIQUID FOODS BY COMPRESSION AND SHEAR1
Authors: CORRADINI MARIA G. , ENGEL ROBERT , PELEG MICHA 
Published: February 2007

ABSTRACTThe consistency of commercial mayonnaise, mustard and tomato paste samples was assessed by squeezing flow before and after compression or stirring, by hand and with a domestic blender which caused intensive shearing. The specimens before and after these treatments were squeezed between Teflon® coated parallel plates mounted on an Instron UTM model 5542 to a final height of 0.8mm and had been let to relax before the crosshead was withdrawn. Their consistency was assessed in terms of their apparent stress at three heights, and after relaxation for 1 and 2 min at 0.8mm height. Compression of the specimen prior to its testing (1–3 times) has very little effect on the specimen's consistency which supports the view that there was little friction between the Teflon® coated plates and the samples. Shearing caused measurable loss of consistency in the mustard and tomato paste which was not fully restored even after three hours. The sheared mayonnaise restored much of its consistency after about an hour as judged by the apparent stress at a given height, and almost fully recovered it if judged by the apparent residual stress after relaxation.
MEAT TEXTURE CHARACTERISATION: COMPARISON OF CHEWING PATTERNS, SENSORY AND MECHANICAL MEASURES
Authors: MATHONIERE CHRISTELE , MIOCHE LAURENCE , DRANSFIELD ERIC , CULIOLI JOSEPH 
Published: February 2007

ABSTRACTThe texture of beef, varied by muscle (semimembranosus and semitendinosus), myofibrillar status (ageing time and cold‐shortening) and cooking temperature (60C and 80C), was determined by a sensory profile, chewing patterns (determined from surface electromyograms) and mechanical properties of the cooked meats measured at low and high deformation in compression, shear (cutting) and by dynamic (viscoelasticity) tests. The meat factors were discriminated differently by the different measurements showing that they detected differently the various origins of meat texture. Only the maximum modulus before 70% compression and sensory assessments and EMG gave discrimination among all the meat factors. Two main sensory dimensions were found from the profile: juiciness and tenderness with a third related to the determination of elasticity. Juiciness, which varied most between cooking temperatures, was better related to mechanical parameters at low strain rather than high strain and to initial muscular activity rather than later muscular activity. Conversely, tenderness was better related to high strain mechanical properties and to measurements in the middle or later part of the mastication process suggesting that tenderness assessment requires structural disintegration of meat.
EFFECTS OF CHITOOLIGOSACCHARIDE ON THE PHYSICOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF TOFU
Authors: HAN J.S. , KIM M. 
Published: February 2007

ABSTRACTChitinous polymers have been experimented with for the purpose of shelf‐life extension of foods due to their antimicrobial activity. Food additives, however, may impair the taste, color or texture of foods. Therefore, it is necessary to evaluate the effect of a food additive on foods before it is used. In this study, we investigated how the physicochemical properties, microstructure, textural properties and sensory characteristics of tofu are affected by the addition of chitooligosaccharide during its preparation. The addition of chitooligosaccharide to tofu did not significantly affect its physicochemical properties including moisture content, yield, turbidity and color. The chitooligosaccharide tofu, however, had lower hardness and smaller protein aggregates than the control tofu. The chitooligosaccharide did not influence most sensory attributes of tofu except for imparting a bitter taste.
EFFECT OF CONCENTRATION ON THE RHEOLOGY AND SERUM SEPARATION OF TOMATO SUSPENSIONS
Authors: OUDEN F. W. C. DEN , VLIET T. VAN 
Published: February 2007

ABSTRACTThe °Brix value of the tomato concentrate, from which tomato suspensions were prepared, was shown to have a large effect on the resulting apparent viscosity and storage modulus. The apparent viscosity of a tomato suspension prepared from a 30 °Brix tomato concentrate was only 35% of that of a suspension prepared from a 4.9 °Brix juice, both standardized on the same water unextractable solids (WUS) (0.65%) and total tomato solids (TS) level. After homogenizing the difference in apparent viscosity was only about 10–15%. A similar trend was found for the dynamic moduli. The decrease in rheological parameters of the nonhomogenized suspensions is probably partly related to the decrease in diameter of the tomato particles due to the concentration process. Moreover, microscopic fracture of the cellulosic, microfibrillar network of the cell wall plays a part. Serum separation of diluted nonhomogenized tomato suspensions was higher if made from a concentrate that was concentrated to a higher °Brix value. This phenomenon is discussed in terms of variations in uniaxial compression of the network in the diluted tomato suspensions caused by gravitational force.
EFFECTS OF BARLEY FLOUR, WET GLUTEN AND LIQUID SHORTENING ON THE TEXTURE AND STORAGE CHARACTERISTICS OF CHAPATI
Authors: GUJRAL HARDEEP SINGH , GAUR SHALINI 
Published: February 2007

ABSTRACTThe texture of fresh and stored chapati was evaluated using a tensile deformation test. Chapaties were prepared by adding barley flour (0; 10 and 20% w/w), wet gluten (0; 15 and 30% w/w) and liquid shortening (0; 1.5 and 3% v/w). The extensibility, load to rupture, energy to rupture and deformation modulus for fresh control chapati was 8.2 mm, 2.3 N, 0.0297 J and 0.249 MPa which changed to 3.2 mm, 2.85 N, 0.0087 J and 0.790 MPa on storage for 24 h. Wet gluten, barley flour and liquid shortening in various combinations markedly improved the quality of fresh as well as stored chapati. A regression model (R2 0.83 ‐ 0.99) was developed and the coefficients can be used to estimate the textural behaviour of chapati.
SENSORY FIRMNESS SCALE BASED ON GELATIN GELS
Authors: JONES ROBYN R. , STEFFE JAMES F. , HARTE JANICE B. 
Published: February 2007

ABSTRACTA series of gelatin gels was produced and scaled to resemble the firmness of typical meat samples used in texture evaluation. The maximum force required to cut through the gel sample was determined with a Warner‐Bratzler instrument and a TA. TX2 Model Texture Analyzer. Samples were scaled depending on the shear force required to force a blade through the material. An untrained sensory panel of 30 people, and a trained panel of 12, confirmed the sensory scale using a triangle test and unstructured scales. Untrained panelists were able to distinguish a difference between gels in three tenderness categories (P ≤ 0.001) in three consecutive tests. Trained panelists detected significant differences between scaled standards. Results suggest that scaled firmness standards based on gelatin gels provide a good model for meat tenderness sensory training.
A Model of Relational Governance in Reverse Auctions
Authors: Pearcy Dawn , Giunipero Larry , Wilson Andrew 
Published: February 2007

SUMMARYDespite the popularity of electronic reverse auctions, limited empirical research on their use and key outcomes such as supplier cooperation, purchase price reductions and time savings has been conducted. The current research examines the role that the relative strategic importance of the existing buyer–supplier relationship plays in reverse auction usage, including the type of governance structure established and the three previously mentioned outcomes. Results indicated that existing buyer/supplier relationships characterized as strategic opted for relational forms of governance in reverse auctions. When using transactional governance, this research provides empirical support for reports that reverse auctions result in reduced purchase prices and increased purchaser productivity. Managerial implications are offered, along with directions for future research.
Exercise therapy for the conservative management of full thickness tears of the rotator cuff: a systematic review
Authors: Ainsworth Roberta , Lewis Jeremy S 
Published: February 2007

Purpose:To review the evidence for the effectiveness of therapeutic exercise for the treatment of full thickness (including massive and inoperable) tears of the rotator cuff.Relevance:There is little consensus as to the most effective treatment of full thickness and massive tears of the rotator cuff. There is consensus that the outcome of rotator cuff tendon surgery in the elderly is generally very poor. As such, exercise therapy is usually recommended for this patient group. Although commonly prescribed, the evidence to support this approach is equivocal. The aim of this study was to conduct a systematic review of the literature to determine the efficacy of exercise therapy for the management of full thickness rotator cuff tears.Methods:A systematic review was conducted to synthesise the available research literature on the effectiveness of exercise therapy for full thickness tears of the rotator cuff.Data source:Reports up to and including September 2006 were located from MEDLINE, the Cumulative Index to Nursing & Allied Health Literature (CINAHL), AMED, EMBASE, the Cochrane Database of Systematic Reviews and the Physiotherapy Evidence Database (PEDro) using the terms “rotator cuff” and “tear/s” and “exercise” or “physiotherapy” or “physical therapy” or “rehabilitation”.Study selection:Studies were included if they related to full thickness rotator cuff tears and exercise.Data extraction:Two independent reviewers assessed the methodological quality of the studies. Differences were resolved by consensus.Analysis/Data synthesis:Ten studies met the inclusion criteria: eight were observational case series and two were single case studies. There were no randomised clinical trials.Results:Four studies were specific to massive rotator cuff tears. One study had a sub-group with massive cuff tears and five studies were not specific as to the size of the full thickness tear. Due to the heterogeneity of outcome measures used, it was not possible to combine results. In all studies an improvement in outcome scores was reported. Exercise programmes were well documented in five studies.Conclusions:No randomised controlled trials met the inclusion criteria and the evaluation has been based on observational studies of lower scientific merit. The findings suggest that some evidence exists to support the use of exercise in the management of full thickness rotator cuff tears. There is a definite need for well-planned randomised controlled trials investigating the efficacy of exercise in the management of full thickness and massive rotator cuff tears.
Rumour Theory and Problem Theory
Authors: Rouquette Michel-Louis 
Published: February 2007

To associate the theory of rumour with the theory of problems may seem incongruous. And yet a rumour may easily be perceived as a solution, one that is quite circumstantial and wholly marked by mental improvisation, to a problem of collective relevance: to explain, for example, why one is right to be worried, to account for whatever reason one might have for showing hostility to an innovation, to show what face we should put on our uncertainties, to argue the distance which separates us from others unlike us and to prove, by this example, how hateful are our oppressors and those who exploit us. But there is more. Explicitly or otherwise, rumour ends up generating practical advice, an injunction to action or to refrain from action (‘don't do this’, ‘don't go there’, ‘don't eat that’, ‘watch out’, ‘check up on that …) which also links it to a concrete solution. Which goes to suggest that, antecedent to the rumour, there existed a need to know or to know how.Such a way of looking at things permits an advance in parsimony, since there must exist fewer originating ‘problems’ than attested ‘solutions’. On the other hand, this point of view installs rumour in the function of a revelation or symptom of a social state which encompasses it. Finally, this perspective reconnects the production and development of rumours to the set of cognitive mechanisms of the computational type. One rediscovers therein the continuity of processes of social thought, and rumours cease to be confined to their status of monstrous singularities.
An X-ray examination of calcium formate
Authors: Yardley Kathleen 
Published: February 2007

Calcium formate, (HCOO)2Ca, is soluble in cold water, from which it crystallizes by slow evaporation. Groth gives the following data concerning the crystals of this substance :

Specific gravity (mean value) 2.019.
Orthorhombic bipyramidal ; a : b : c = 0.7599 : 1 : 0.4681.

The molecular weight is 130.1. No definite cleavage has been observed, nor does twinning occur. There seems to have been some difference of opinion regarding the degree of symmetry. Originally the crystals were described as orthorhombic (holohedral) by J. C. Heusser in 1851, and this was followed by V. von Lung (1858) and A. Schrauf (1861). Later, however, Plathan claimed to have observed unsymmetrical etch-figures which would prove the crystal to be bisphenoidal (like the strontium, barium, and lead formates), but Wagner found only etch-figures in accordance with what would be expected from bipyramidal symmetry.
The Fas death pathway controls coordinated expansions of type 1 CD8 and type 2 CD4 T cells inTrypanosoma cruziinfection
Authors: Guillermo Landi V Costilla , Silva Elisabeth M , Ribeiro-Gomes Flávia L , De Meis Juliana , Pereira Wânia F , Yagita Hideo , DosReis George A , Lopes Marcela F 
Published: February 2007

AbstractWe investigated the role of the Fas ligand (FasL)/Fas death pathway on apoptosis and cytokine production by T cells in Trypanosoma cruzi infection. Anti-FasL, but not anti-TNF-α or anti-TRAIL, blocked activation-induced cell death of CD8 T cells and increased secretion of IL-10 and IL-4 by CD4 T cells from T. cruzi-infected mice. CD4 and CD8 T cells up-regulated Fas/FasL expression during T. cruzi infection. However, Fas expression increased earlier in CD8 T cells, and a higher proportion of CD8 T cells was activated and expressed IFN-γ compared with CD4 T cells. Injection of anti-FasL in infected mice reduced parasitemia and CD8 T cell apoptosis and increased the ratio of CD8:CD4 T cells recovered from spleen and peritoneum. FasL blockade increased the number of activated T cells, enhanced NO production, and reduced parasite loads in peritoneal macrophages. Injection of anti-FasL increased IFN-γ secretion by splenocytes responding to T. cruzi antigens but also exacerbated production of type 2 cytokines IL-10 and IL-4 at a late stage of acute infection. These results indicate that the FasL/Fas death pathway regulates apoptosis and coordinated cytokine responses by type 1 CD8 and type 2 CD4 T cells in T. cruzi infection.
Federico Barocci, Federico Borromeo, and the Oratorian Orbit*
Authors: Verstegen Ian 
Published: February 2007

AbstractFederico Barocci (1535-1612) has always held a special place in studies of the patronage of Filippo Neri's Roman Congregation of the Oratory. The problem is how to quantify the affinity between artist and patron without slipping into zeitgeist historicism. A close chronological examination of documents surrounding Barocci's commissions to Oratorians and other patrons like Cardinal Federico Borromeo and Pope Clement VIII shows a coordinated effort within a larger orbit.
Perceptions of Irish Step Dance: National, Global, and Local
Authors: Foley Catherine 
Published: February 2007

The spectacular popularity of Riverdance in 1994, in Ireland and abroad, prompted critical reflection on notions of cultural authenticity, ethnicity, and identity. The attention focused on step dance led to increased discussions of national characteristics. This essay argues that the perceptions of Irish step dance, at first local, then nationalized and globally exported, reflect larger issues of relevance to the Irish state. Although these perceptions have influenced the development of Irish step dance locally, nationally, and globally, the dance practices themselves have assisted in molding and maintaining these same perceptions. I will illustrate how the commodification of Irish step dance practice, particularly during the past five years, has acted as a major catalyst for the emergence of marginal dance practices and has reenergized the Irish step dance tradition. Throughout this essay, I use the expression “marginal dance practice” to contrast with competition dance culture, which I interpret as the mainstream, accepted canon.Although no one grand theory of globalization exists, considerable thinking on the subject has emerged over the past several decades among theorists from both the humanities and the social sciences. The term “globalization” appeared in the mid-1980s to replace others such as “internationalization” and “transnationalization” as a description for our ever shrinking world and the perceived process of “cultural homogenization on a global scale” (Hoogvelt 1997, 114; King 1991, viii). Different paradigms exist in the literature and, for the most part, they fall within two areas: international relations and world-system-theory.
What Is Happening to Caste? A View from Some North Indian Villages
Authors: Krishna Anirudh 
Published: February 2007

The role of caste in indian politics is undergoing considerable change. Caste and patron-client links have been regarded traditionally as the building blocks of political organization in India (Brass 1994; Manor 1997; Migdal 1988; Kothari 1988; Weiner 1967), and vertical and horizontal mobilizations by patrons and caste leaders, respectively, have been important influences on political outcomes (Rudolph and Rudolph 1967). There are indications, however, that the influence of patronage and caste might have declined considerably in recent years:[National-level] survey data reveal some important facts that run counter to the conventional wisdom on voter behavior. … In 1996, 75 percent of the sample said they were not guided by anyone in their voting decision. … Of the 25 percent who sought advice, only 7 percent sought it from caste and community leaders … that is,less than 2 percent of the electorate got direct advice on how to vote from caste and community leaders. … The most important survey data show the change over time. In 1971, 51 percent of the respondents agreed that it was “important to vote the way your caste/community does” (30 percent disagreed), but in 1996 the percentages were reversed: 51 percent disagreed with that statement (29 percent agreed). … In 1998, “caste and community” was seen as an issue by only 5.5 percent of the respondents in one poll … and [it] ranked last of nine issues in another. All the evidence points to the fact that these respondents are correct: members of particular castes … can be found voting for every party. … It is less and less true that knowing the caste of a voter lets you reliably predict the party he or she will vote for.(Oldenburg 1999, 13–15, emphasis in original)
Some types and other notable specimens of Hans West (1758–1811) in the Sessé and Mociño Herbarium of the Royal Botanical Expedition to New Spain (1786–1804)
Authors: de Caleya Paloma Blanco Fernández , Mulero Miguel Angel Puig-Samper 
Published: February 2007

AbstractNotable in the plant collection of the Sessé and Mociño Herbarium of the Royal Botanical Expedition to New Spain, housed in the Royal Botanical Garden in Madrid, are plants from the Lesser Antilles that Hans West gave to Martín de Sessé as a result of their friendship following a meeting in 1797 in Puerto Rico. Some are type specimens and perhaps only available in this herbarium.