bluuebunny/crossref_metadata_2025_split huggingface dataset:
Oat Grain Density Measurement by Sand Displacement and Analysis of Physical Components of Test Weight
Authors: Doehlert Douglas C. , McMullen Michael S. 
Published: September 2008

ABSTRACTTest weight or bulk density of oats (Avena sativa L.) has a major influence on the monetary value of oat grain. We hypothesize that test weight can be attributed to grain density and packing efficiency. We have measured oat grain volume and density by a sand‐displacement method and derived the packing factor for six oat cultivars grown in three environments. Volumes of individual grains were 31–38 mm3 and were highly correlated with grain mass. Grain densities were 0.96–1.03 g/cm3. Packing efficiency, defined as the space proportion occupied by the grains, was 53–55%. Regression analysis suggested that 78% of the variation in test weight could be attributed to grain density. Size fractionation of grain by sieving and analysis by digital image analysis indicated that smaller grains within an oat sample packed more efficiently than larger grains and larger grains in a sample were less dense than the smaller grains. Analysis of oat grain components indicated groat densities were ≈1.29 g/cm3 and hull densities were ≈0.69 g/cm3. The difference in densities between groat and hull provide a physical basis for the recognized relationship between groat percentage and test weight.
Hydration Dynamics of Durum Wheat Endosperm as Studied by Magnetic Resonance Imaging and Soaking Experiments
Authors: Kratzer A. , Handschin S. , Lehmann V. , Gross D. , Escher F. , Conde‐Petit B. 
Published: September 2008

ABSTRACTThe precise knowledge of the kinetics of water transport in durum wheat endosperm is a prerequisite for the optimization of wheat processing techniques like pasta dough mixing on a fundamental basis. Pieces of endosperm were cylindrically cut, prepared from durum wheat kernels, and used to study the water uptake by applying a gravimetric method and magnetic resonance imaging (MRI). The total water uptake of endosperm cylinders at different soaking times was determined by gravimetric soaking experiments and revealed a swelling limit of ≈40 g/100 g wb after 60 min. With these results it was possible to estimate an apparent diffusion coefficient of water in durum endosperm by using numerical simulation based on a diffusion model (D25°C ~ 0.76 × 10–10 m2/sec). MRI was used to quantify the water distribution in the endosperm cylinders over time at excess and limited water conditions. The calibration of MRI for the quantification of local and time‐dependent water contents was successful by correlating the spin‐spin relaxation time (T2) with the water content of calibration samples at intermediate moisture levels (19–45 g/100 g wb). Water content maps were generated and showed the kinetics of water distribution inside the endosperm cylinders up to equilibrium conditions. The water uptake of the endosperm cylinders over time, as measured by MRI, fitted well to the water uptake as determined gravimetrically in soaking tests, which validated the applied MRI calibration and measurement procedures. The results allow the quantitative prediction of water transport properties of durum wheat endosperm during moistening procedures.
Study of Viscoelastic Properties of Wheat Kernels Using Compression Load Method
Authors: Ponce‐García N. , Figueroa J. D. C. , López‐Huape G. A. , Martínez H. E. , Martínez‐Peniche R. 
Published: September 2008

ABSTRACTThe method to measure hardness and other viscoelastic properties of intact wheat kernels is presented. Wheat with 9.3% moisture showed high elastic behavior compared with wheat tempered at 22.5% moisture that showed a plastic behavior. Load‐deformation curves showed that bread wheat behaves as a more plastic material than durum wheat, which is a more elastic material. Yield point of all the wheat samples was ≈18.5 N, independent of wheat type and moisture content. The height of the wheat kernel increased linearly, and the compression area increased exponentially, with increasing moisture content. The modulus of elasticity of wheat ranged from 99.2 MPa for 22.5% moisture content to 394.8 MPa for 9.3% moisture content. Young's modulus range for soft wheat such as Salamanca, Saturno, and Cortazar cultivars was 232.2–308.5 MPa, as compared with Rayón bread wheat at 321.5 MPa and the Altar, Sofía, and Rafi cultivars of durum wheat that had elastic moduli of 438.7–485.8 MPa. The compression force and final stress decreased from 69.9 N and 40.1 MPa in soft wheat to 90 N and 78.9 MPa in durum, respectively. Total work range was 14.7 MPa/sec in soft wheat to 19.7 MPa/sec for durum wheat and, as expected, was higher in the durum and bread wheat than in soft wheat. The plastic part ranged from 2.4 MPa/sec in soft wheat to 0.6 MPa/sec in durum wheat.
Description of Chemical Changes Implied During Bread Dough Mixing by FT‐ATR Mid‐Infrared Spectroscopy
Authors: Kaddour A. Aït , Mondet M. , Cuq B. 
Published: September 2008

ABSTRACTThe aim of the present study was to investigate the ability of mid‐infrared (MIR) spectroscopy to identify physicochemical changes in the French bread dough mixing process. An ATR FT‐MIR spectrometer at 4000–800 cm–1 was used. The MIR spectra collections recorded during mixing were analyzed after standard normal variate using principal component analysis (PCA) and after second‐derivative treatment. The results were interpreted in terms of chemical changes involved in dough development and more particularly in terms of secondary structural protein changes (amide III). The loading spectrum associated with principal component 1 (PC1) allows three MIR wave number regions of variations (3500–3000, 1700–1200, and 1200–800 cm–1) to be identified. The loading spectrum associated with PC1 describes an increase in the relative protein band intensities and a decrease in relative water and starch band intensities. The variation during bread dough mixing time of the different amide III bands identified after the second‐derivative show that α‐helical, β‐turn, and β‐sheet structures increase while random coil structure decreases, suggesting that the gluten structure is becoming a more ordered structure. The MIR mixing time identified as being the maximum scores value on the PC1 scores plots was associated with the time at which the dough apparent torque begin to collapse, suggesting that the MIR spectroscopy could monitor bread dough development.
Formation of Oligosaccharides and Polysaccharides by Lactobacillus reuteri LTH5448 and Weissella cibaria 10M in Sorghum Sourdoughs
Authors: Schwab Clarissa , Mastrangelo Mario , Corsetti Aldo , Gänzle Michael 
Published: September 2008

ABSTRACTGluten‐free breads, which are composed of gluten‐free flours, starch, and hydrocolloids, differ from wheat and rye breads in relation to texture, volume, and crumb structure. Moreover, the dietary fiber content is lower compared with wheat or rye breads. Cereal isolates of lactic acid bacteria frequently produce oligo‐ and homopolysaccharides from sucrose, which can improve the nutritional and technological properties of gluten‐free breads as prebiotic carbohydrates and hydrocolloids, respectively. Sorghum sourdough was fermented with Lactobacillus reuteri LTH5448 or Weissella cibaria 10M, which synthesize fructooligosaccharides (FOS) and levan, and isomaltooligosaccharides and dextran, respectively. The gluten‐free bread was produced with 14% sourdough addition. L. reuteri LTH5448 formed FOS and 1.5 g of levan/kg DM in quinoa sourdoughs. FOS were digested by the baker's yeast during proofing, and the levan could be qualitatively detected in the bread. W. cibaria 10M produced >60 g of isomaltooligosaccharides/kg DM and 0.6 g of dextran/kg DM, which could still be detected in the bread. Breads prepared with W. cibaria 10M were less firm compared with breads prepared with L. reuteri LTH5448 or a FOS and levan‐negative mutant of L. reuteri LTH5448. The addition of sourdoughs fermented with oligo‐ and polysaccharide forming starter cultures can increase the content of prebiotic oligosaccharides in gluten‐free breads.
Enhancing Water Removal from Whole Stillage by Enzyme Addition During Fermentation
Authors: Henriques Ana Beatriz , Johnston David B. , Al‐Dahhan Muthanna 
Published: September 2008

ABSTRACTThe removal of water from coproducts in the fuel ethanol process requires a significant energy input. In this study, the addition of commercially available cell‐wall‐degrading enzymes was investigated to determine whether or not the enzymes could reduce the amount of water bound within the wet grains. This would have the effect of allowing more water to be removed during centrifugation, reducing the time and energy needed during the drying process. The experiment screened 15 cell‐wall‐degrading enzyme preparations. A significant reduction in water‐binding capacity was found for a number of enzymes tested in the initial screening. The experiment was repeated and two enzymes were identified to have the highest whole stillage dewatering effect, 15 and 14% more water removed for enzyme preparations A and G, respectively. Adding different enzyme preparation amounts to the mash showed varying effects, with the potential to allow for an optimization of enzymes cost and energy savings. In some cases, an enzyme dosage of 0.5 mL worked as well, if not better, than a dosage of 1 mL. These results can translate into improvements in the overall energy efficiency of the process because the wet grains entering the drier would contain less moisture than in the conventional process thus requiring a shorter residence time in the drier.
Flavor Volatiles in Three Rice Cultivars with Low Levels of Digestible Protein During Cooking
Authors: Zeng Zhi , Zhang Han , Zhang Tao , Chen Jie Yu 
Published: September 2008

ABSTRACTA modified headspace solid‐phase microextraction (SPME) method in conjunction with gas chromatography‐mass spectrometry (GC‐MS) has been used for the analysis of the flavor volatiles in three rice cultivars with low levels of digestible protein during cooking. Altogether, 77 volatile compounds were identified, of which 13 components were not previously reported in rice. A total of 61, 71, and 74 peaks, respectively, were assigned to Shunyou, LGC‐katsu, and LGC‐soft. Compounds that have been highlighted previously as flavor molecular markers in rice, including indole, vanillin, (E,E)‐2,4‐decadienal, (E)‐2‐nonenal, 2‐pentylfuran, and 2‐methoxy‐4‐vinylphenol, etc., were on the list of those identified components. Furthermore, similarities and differences of the flavor volatiles among the three rice cultivars were observed. Shunyou was characterized by a relatively higher amount of indole and LGC‐katsu had a very high amount of 4‐vinylphenol while both rice cultivars displayed an absence of vanillin, pentyl hexanoate, and hexyl hexanoate. In contrast, LGC‐soft contained vanillin and had an abundance of fatty acid esters such as pentyl hexanoate and hexyl hexanoate, together with a higher amount of γ‐nonalactone.
Association Between % SDS‐Unextractable Polymeric Protein (%UPP) and End‐Use Quality in Chinese Bread Wheat Cultivars
Authors: Zhang Pingping , He Zhonghu , Zhang Yan , Xia Xianchun , Chen Dongshen , Zhang Yong 
Published: September 2008

ABSTRACTTrial I, with 33 spring cultivars, and trial II, with 21 winter cultivars, sown in four environments in the northwestern China spring wheat region and northern winter wheat region, respectively, were used to study the effect of genotype and environment on the size distribution of polymeric proteins. Association between quantity and size distribution of polymeric protein and dough properties (both trials) and northern‐style Chinese steamed‐bread (CSB) (trial I) and pan bread (trial II) qualities were also investigated. In trial I, all protein attributes, such as flour protein content, SDS‐extractable polymeric protein in the flour (EPP), SDS‐unextractable polymeric protein in the flour (UPP), and percent UPP in total polymeric protein (%UPP), were largely determined by environment, whereas variation in dough strength resulted from variation in UPP and %UPP across environments. In trial II, EPP was largely determined by environment, and UPP and %UPP were largely determined by genotype. These differences might result from different levels of protein content and dough strength in the two trials. The EPP was positively correlated with dough extensibility and was generally negatively correlated with dough stability and maximum resistance in both trials. However, %UPP was significantly positively correlated with dough stability and maximum resistance and end‐use quality in both trials. In trial I, correlation coefficients between %UPP and maximum resistance and CSB score were r = 0.90 and 0.71, respectively, whereas in trial II, the correlation coefficients between %UPP and maximum resistance and pan bread score were 0.96 and 0.87, respectively. Therefore, selection for high %UPP together with high‐quality glutenin subunits should lead to improved dough strength and end‐use quality in Chinese wheats.
Impact of Presoaking on Flavor of Cooked Rice
Authors: Champagne E. T. , Bett‐Garber K. L. , Thomson J. L. , Shih F. F. , Lea J. , Daigle K. 
Published: September 2008

ABSTRACTSoaking rice in water for 30 min or longer before cooking is traditionally practiced in Japan, Korea, and other Asian countries. When soaked, the rice grains hydrate, develop cracks, and water is absorbed. Soaking facilitates uniform cooking and shortens cooking time. The cooked kernel is usually less firm. The present study was undertaken to determine the effects of presoaking on the flavor of cooked rice and whether flavor differences are associated with textural changes that could influence retention of aroma compounds. Eleven samples of short, medium, and long grain milled rice representing scented and nonscented rice and a wide range of amylose contents were presented to a descriptive sensory panel. For the set of all rice samples, undesirable sewer/animal flavor significantly increased and sweet taste significantly decreased with presoaking for 30 min. For individual rice samples, significantly higher sewer/animal intensity was observed with presoaking for the 2 Basmati rice samples and one of the U.S. long grain rice samples. When presoaked, sweet taste was significantly lower in one of the Basmati and Jasmine rice samples, the U.S. medium grain rice, and one U.S. long grain rice. Water‐like metallic was also significantly higher in one presoaked Basmati sample. Presoaking also resulted in significant increases in summed negative flavor attributes and significant decreases in summed positive flavor attributes for the set of all rice samples. The effects of presoaking on texture, as measured by TPA hardness and chewiness, did not explain the observed increases in negative flavor attributes. An increase in free sulfur‐containing free amino acids with presoaking could have resulted in an increase of their breakdown products, thereby contributing to the increase in sewer/animal flavor. The decreases in sweet taste and summed positive flavor attributes were likely the result of masking caused by the increases in sewer/animal and summed negative flavor attributes.
The social production of hepatitis C risk among injecting drug users: a qualitative synthesis
Authors: Rhodes Tim , Treloar Carla 
Published: September 2008

ABSTRACTBackground  Intervention impact on reductions in hepatitis C virus (HCV) incidence among injecting drug users (IDUs) are modest. There is a need to explore how drug injectors' interpret HCV risk.Aims  To review English‐language qualitative empirical studies of HCV risk among IDUs.Methods  Qualitative synthesis using a meta‐ethnographic approach. Searching of eight electronic databases and reference lists identified manually papers in peer‐reviewed journals since 2000. Only studies investigating IDU perspectives on HCV risk were included. Themes across studies were identified systematically and compared, leading to a synthesis of second‐ and third‐order constructs.Findings  We included 31 papers, representing 24 studies among over 1000 IDUs. Seven themes were generated: risk ubiquity; relative viral risk; knowledge uncertainty; hygiene and the body; trust and intimacy; risk environment; and the individualization of risk responsibility. Evidence supports a perception of HCV as a risk accepted rather than avoided. HCV was perceived largely as socially accommodated and expected, and in relative terms to human immunodeficiency virus (HIV) as the ‘master status’ of viral dangers. Symbolic knowledge systems, rather than biomedical risk calculus, and especially narratives of hygiene and trust, played a primary role in shaping interpretations of HCV risk. Critical factors in the risk environment included policing, homelessness and gendered risk.Conclusions  Appealing to risk calculus alone is insufficient. Interventions should build upon the salience of hygiene and trust narratives in HCV risk rationality, and foster community changes towards the perceived preventability of HCV. Structural interventions in harm reduction should target policing, homelessness and gendered risk.
Blood pressure reduction during treatment for alcohol dependence: results from the Combining Medications and Behavioral Interventions for Alcoholism (COMBINE) study
Authors: Stewart Scott H. , Latham Patricia K. , Miller Peter M. , Randall Patrick , Anton Raymond F. 
Published: September 2008

ABSTRACTAims  Heavy drinking is associated with hypertension. This study evaluated blood pressure changes occurring during treatment for alcohol dependence.Participants  Subjects included 1383 people participating in the Combining Medications and Behavioral Interventions for Alcoholism (COMBINE) study, a large multi‐center treatment study for alcohol dependence.Measurements  Methods appropriate for repeated‐measures data were used to assess the relationship of percentage of drinking days (PDD) to systolic and diastolic blood pressure over a 16‐week treatment period. Modification of these associations by demographic and other variables was assessed.Findings  Blood pressure reduction was evident only in people who were above the median blood pressure at baseline. In this group, systolic blood pressure decreased by an average of 12 mmHg and diastolic blood pressure decreased by an average of 8 mmHg. Blood pressure reduction occurred during the first month of treatment. This effect was similar regardless of age, sex, body mass index, reported history of hypertension and use of anti‐hypertensive medications. An observed association between blood pressure and PDD in Caucasians was not evident in African Americans due largely to their lower pre‐treatment blood pressure.Conclusions  Reduction in alcohol consumption has a potent anti‐hypertensive effect in alcoholics with higher blood pressure. For hypertensive, alcohol‐dependent people, treatment for alcoholism should be considered a major component of anti‐hypertensive therapy.
Density of alcohol outlets and teenage drinking: living in an alcogenic environment is associated with higher consumption in a metropolitan setting
Authors: Huckle Taisia , Huakau John , Sweetsur Paul , Huisman Otto , Casswell Sally 
Published: September 2008

ABSTRACTAim  This study examines the relationship between physical, socio‐economic and social environments and alcohol consumption and drunkenness among a general population sample of drinkers aged 12–17 years.Design, setting, participants and measures  The study was conducted in Auckland, New Zealand. The design comprised two components: (i) environmental measures including alcohol outlet density, locality‐based measure of willingness to sell alcohol (derived from purchase surveys of outlets) and a locality‐based neighbourhood deprivation measure calculated routinely in New Zealand (known as NZDEP); and (ii) the second component was a random telephone survey to collect individual‐level information from respondents aged 12–17 years including ethnicity, frequency of alcohol supplied socially (by parents, friends and others), young person's income; frequency of exposure to alcohol advertising; recall of brands of alcohol and self‐reported purchase from alcohol outlets. A multi‐level model was fitted to predict typical‐occasion quantity, frequency of drinking and drunkenness in drinkers aged 12–17 years.Findings  Typical‐occasion quantity was predicted by: frequency of social supply (by parents, friends and others); ethnicity and outlet density; and self‐reported purchasing approached significance. NZDEP was correlated highly with outlet density so could not be analysed in the same model. In a separate model, NZDEP was associated with quantity consumed on a typical drinking occasion. Annual frequency was predicted by: frequency of social supply of alcohol, self‐reported purchasing from alcohol outlets and ethnicity. Feeling drunk was predicted by frequency of social supply of alcohol, self‐reported purchasing from alcohol outlets and ethnicity; outlet density approached significance. Age and gender also had effects in the models, but retailers' willingness to sell to underage patrons had no effects on consumption, nor did the advertising measures. The young person's income was influential on typical‐occasion quantity once deprivation was taken into account.Conclusion  Alcohol outlet density was associated with quantities consumed among teenage drinkers in this study, as was neighbourhood deprivation. Supply by family, friends and others also predicted quantities consumed among underage drinkers and both social supply and self‐reported purchase were associated with frequency of drinking and drunkenness. The ethnic status of young people also had an effect on consumption.
Smokers' use of nicotine replacement therapy for reasons other than stopping smoking: findings from the ITC Four Country Survey
Authors: Hammond David , Reid Jessica L. , Driezen Pete , Cummings K. Michael , Borland Ron , Fong Geoffrey T. , McNeill Ann 
Published: September 2008

ABSTRACTAims  To measure the prevalence and correlates of nicotine replacement therapy (NRT) use for reasons other than quitting smoking among smokers in four countries.Design and setting  Population‐based, cross‐sectional telephone survey with nationally representative samples of adult smokers in Canada, the United States, the United Kingdom and Australia, conducted in 2005.Participants  A total of 6532 adult daily smokers in Canada (n = 1660), the United States (n = 1664), the United Kingdom (n = 1617) and Australia (n = 1591).Measurements  Survey questions included demographics, smoking behaviour, use of NRT and reasons for NRT use, as well as access and availability of NRT.Findings  Approximately 17% of smokers surveyed had used NRT in the past year. Among NRT users, approximately one‐third used NRT for a reason other than quitting smoking, including temporary abstinence or reducing the number of cigarettes smoked. The prevalence of non‐standard NRT use was remarkably consistent across countries. Using NRT for reasons other than quitting was associated with higher education level, heavier smoking, having no quit intentions, having no past‐year quit attempts, the type of NRT product used and accessing NRT without a prescription.Conclusions  The use of NRT for purposes other than quitting smoking is fairly common and may help to explain the difficulty in detecting significant quitting benefits associated with NRT use in population studies. Tobacco control policies, including the accessibility of NRT, may have important implications for patterns of NRT use.