bluuebunny/crossref_metadata_2025_split huggingface dataset:
CaCl2, CuSO4 and AlCl3 & NaHCO3 as possible pectin precipitants in sugar juice clarification
Authors: Lević Ljubinko , Tekić Miodrag , Djurić Mirjana , Kuljanin Tatjana 
Published: November 2007

SummaryThree pectins were isolated by 150 min extraction, at pH: 1, 3.5 and 8.5, from slices of fresh sugar‐beet. Three precipitants (CaCl2, CuSO4and AlCl3&NaHCO3) were added to 100 cm3 of 0.1% solutions of pectins. CaCl2 and CuSO4 were applied as solutions (whose concentrations were: 0.76 g dm−3 and 0.5 g dm−3, respectively) and AlCl3&NaHCO3 was used as a powder of the proportion 1:1.04. Seven volumes of CaCl2 solution (ranging of 0.5–6.5 dm3) and seven volumes of CuSO4 solution (ranging of 0.5–6 dm3) were poured in flasks as well as eight quantities of AlCl3&NaHCO3 powder (ranging of 30–600 mg). Each precipitation process lasted for 10 h. The efficiency of precipitation was determined by measuring both the Zeta potential values and quantity of residual colloids after the precipitation. Optimal quantities of the applied precipitants were estimated as follows: 0.54% CaCl2, 0.24% CuSO4 and 0.64% AlCl3&NaHCO3 on sugar‐beet, which is much lower than 1–3% CaO commonly used in everyday sugar production.
Application of failure mode and effect analysis and cause and effect analysis and Pareto diagram in conjunction with HACCP to a chocolate‐producing industry: a case study of tentative GMO detection at pilot plant scale
Authors: Arvanitoyannis Ioannis S. , Savelides Socrates C. 
Published: November 2007

AbstractAlthough the application of hazard analysis critical control point in the food industry dates back to the 1970s, a more quantitative and reliable approach towards risk assessment became feasible through application of failure mode and effect analysis (FMEA) model. A tentative approach of FMEA application to a filled chocolate‐producing industry was attempted in an effort to exclude the presence of genetically modified organisms (GMOs) in the final product. This is of crucial importance both from the moral (ethics) and the legislation (EC 1829/2003; EC 1830/2003; EC 18/2001) point of view. Two structured methods (preliminary hazard analysis and fault tree analysis) were used to analyse and predict the occurring failure modes in food chain system, based on the functions, characteristics and/or interactions of the ingredients or the processes, upon which the system depends. Cause and effect diagram (also known as Ishikawa, tree diagram and fishbone diagram) and Pareto diagram emerged as two very useful and effective tools towards optimising the GMO detection potential of FMEA.
Release of antioxidants from poly(lactide‐co‐glycolide) films into dry milk products and food simulating liquids
Authors: Van Aardt Marleen , Duncan Susan Ellen , Marcy Joseph Edward , Long Timothy Edward , O'Keefe Sean Francis , Sims Susan Rae 
Published: November 2007

SummaryPoly(lactide‐co‐glycolide) (PLGA) (50:50) films loaded with antioxidants, such as 2%α‐tocopherol, or a combination of 1% butylated hydroxytoluene (BHT) and 1% butylated hydroxyanisole (BHA), were used in an antioxidant release study in water and oil at 4 and 25 °C, and to evaluate the stability of dry whole milk and dry buttermilk in the presence and absence of light. BHT was the only antioxidant that was released through diffusion and hydrolytic degradation of the polymer, when stored in water at room temperature for 8 weeks. As expected, polymer degradation did not take place when antioxidant‐loaded films were stored in oil, whole milk powder (3.01% moisture) and buttermilk powder (4.60% moisture). However, α‐tocopherol, BHA and BHT were released through diffusion from 0 to 21.9, 0 to 60.0 and 0 to 192.0‐mg kg−1 milk fat, respectively, in whole milk powder after 4 weeks of storage at 25 °C. Pentanal, and not heptanal or hexanal, was significantly decreased when buttermilk powders were packaged in contact with BHA/BHT‐loaded PLGA films.
Effects of changes in ingredient composition on the rheological properties of a biscuit industry dough
Authors: Perego Patrizia , Sordi Andrea , Guastalli Romilbert , Converti Attilio 
Published: November 2007

SummaryThis paper deals with the effects of changes in the amounts of ingredients added to a biscuit dough on its rheological behaviour. The main rheological characteristics of dough used in the biscuit industry were analysed. The effects of the main ingredients and their impact on both process and biscuit were investigated to ensure the colour, taste and dimension of the finished product, and both consumer and packaging requirements. The results obtained showed, either by online or laboratory‐scale tests, that variations in the proportions of ingredients with respect to the original recipe can impact on the elastic flow strain of dough. A significant influence of the enzymatic activity on elasticity and extensibility was observed, which was directly associated with mixing temperature profile and working time. Opposite influence of water and flour variations on gluten network mobility was noticed. Variations in the proportions of other components, such as sugars and fats, were also shown to influence the rheological properties of dough, the largest effects being observed during the initial phases.
Eating quality of ‘Flor de Invierno’ pears: chemical and structural aspects
Authors: Varela Paula , Salvador Ana , Hernando Isabel , Pérez‐Munuera Isabel , Quiles Amparo , Ángeles Lluch Maria A. , Fiszman Susana M. 
Published: November 2007

SummaryThe eating quality of ‘Flor de Invierno’ pears in ambient conditions was studied. The samples were stored for 7 months in refrigeration and then for different periods (0, 7, 14 and 20 days) at 20 °C without atmosphere control. The samples were analysed using various different techniques: instrumental texture (penetration), microstructure (Cryo‐SEM and LM), image analysis, acidity, soluble solids, cell wall enzyme activity (PME, Endo‐PG), and consumer acceptance/rejection. The acceptance percentage of the pear samples fell with storage time at 20 °C, from more than 80% on day 0, to 30% for 14 and 20‐day samples. This drop in acceptability was related to losses in texture (softer and less crisp fruits) and lower acid/sugar ratio, as well as to a loss of cell wall integrity observed at a microscopic level as a result of the activation of the PME and PG enzymes during ripening.
Comparative addition of rosemary extract and additives on sensory and antioxidant properties of retail packaged beef
Authors: McBride Nuala T.M. , Hogan Sean A. , Kerry Joe P. 
Published: November 2007

SummaryThe antioxidant capacity of an organoleptically mild, water‐ and oil‐soluble rosemary extract (RE) was compared with tert‐butyl‐4‐hydroxyanisol (BHA)/tert‐butyl‐4‐hydroxytoluene (BHT) and vitamin E (through dietary supplementation). An optimum concentration of RE (0.1%) was established from sensory trials and used for subsequent analyses. Beef burgers containing added antioxidants were held under simulated retail conditions and monitored for lipid (TBARS) and colour (Hunter ‘a’) stability. RE was more effective in controlling lipid oxidation in aerobically stored samples compared with control or BHA/BHT samples. Similar findings were observed for burgers stored under modified atmosphere although RE was also more effective than vitamin E under these conditions. Addition of RE to vitamin E supplemented beef resulted in lowest TBARS values and suggests a synergistic effect between RE and vitamin E. RE did not improve meat redness compared with other treatments. Water and oil (O/W) soluble RE offers considerable potential as a natural antioxidant for food products.
The technology and properties of Omashikwa, a traditional fermented buttermilk produced by small‐holder milk producers in Namibia
Authors: Bille Peter G. , Buys Elna , Taylor John R.N. 
Published: November 2007

SummaryThe production process and quality of Omashikwa, a traditional fermented buttermilk made with roots of the Omunkunzi tree (Boscia albitrunca), produced by the local farmers in Namibia, were studied. Omashikwa is characterised by bitter and rancid flavour, a high acidity, low pH, a rooty taste and a slimy consistency. The quality of Omashikwa (TO) from rural producers and experimental Omashikwa (EO) produced in the laboratory were compared. This was done to determine Omashikwa’s potential for improved food security and income generation of rural communities in Namibia. EO had a higher pH, lower acidity, higher fat and solids‐not‐fat contents, no filth, higher viscosity, lower syneresis and low total microbial counts. Higher sensory scores were also given to EO by consumer panelists. No strains of pathogenic bacteria were found in either product. Application of good manufacturing practices and the use of known starter culture seem to be effective methods of improving the quality of Omashikwa.
Gelling properties of a κ/ι hybrid carrageenan: effect of concentration and steady shear
Authors: Hilliou Loïc , Gonçalves Maria P. 
Published: November 2007

SummaryThe gelling properties of κ/ι hybrid carrageenans extracted from Portuguese seaweeds have been studied for various concentrations and shear conditions. The gel equilibrium storage modulus in 0.05 m KCl shows a power law dependence with the biopolymer concentration. Data analysis with a fibril model indicates that the fractal dimension of networking fibrils differ from the one displayed by pure κ‐ or ι‐carrageenan fibrils. κ/ι hybrid carrageenan gels show thermal hysteresis reminiscent from κ‐carrageenan gels under similar salt conditions. Application of steady shear rate during the cooling of a hot κ/ι hybrid carrageenan solution impedes the gel formation. However, a shear‐rate‐dependent gel structural rebuilding is observed after shear cessation. Shear‐processed gels are softer and show a depressed melting temperature when compared with gels formed under quiescent conditions. These experimental results are compared with data obtained with pure κ‐carrageenan and pure ι‐carrageenan solutions under similar steady shear and salt conditions.
Use of soybean isolate in coated foods: simulation study employing glass balls and substantiation with extruded products
Authors: Agarwal Kalpesh , Bhattacharya Suvendu 
Published: November 2007

SummarySimulation studies on coating using glass balls as ideal solid and soy flour isolate dispersions of different concentrations (10–25%) and at different temperatures (20–50 °C) were conducted. A few coating parameters such as total uptake of dispersion, solid uptake, dimensionless uptake (DU) and uptake per unit area were determined. Further, the study was extended by using corn‐soy extrudates in place of glass balls while using soy flour isolate dispersion of same concentrations and maintained temperature ranges. Rheological characteristics of the dispersions like flow behaviour index, consistency index, apparent viscosity and yield stress were determined to relate them with coating behaviour. The dispersions behaved like a non‐Newtonian shear‐thinning fluid and exhibited yield stress between 0.75 and 1.72 Pa. An increase in concentration of solids in the dispersion increased yield stress, consistency index and apparent viscosity while the flow behaviour index decreased from 0.67 and 0.39. Inter‐relationships between various rheological and coating characteristics were determined; simulation studies on coating by employing glass balls can provide a good interrelation of |r| ≥ 0.88–0.99 that is comparable with |r| ≥ 0.69–0.99 (P ≤ 0.01) obtained with actual experimentation using corn‐soy extrudates.
Screening for natural defence mechanisms of Lactococcus lactis strains isolated from traditional starter cultures
Authors: Miklič Andreja , Rogelj Irena 
Published: November 2007

SummaryThree different bacterial defence mechanisms were identified in the seventeen Lactococcus lactis isolates from starter cultures in three Slovenian dairy plants. Isolates MB18, KR7, PT4, PT13 and PT19 inhibited phage adsorption by means of exopolysaccharides production. The most extensive polysaccharides production was detected in PT19 isolate, which was susceptible only to phage ΦPT19. Eight isolates exhibited nuclease activity, and seven of them were susceptible up to four phages out of thirteen from our collection. Eight isolates possessed the abiB gene, fourteen isolates abiH, two isolates abiJ and one isolate abiQ. Isolates PT27 and PT28 possessed AbiB, AbiH and AbiJ mechanisms as well as inhibition of phage adsorption. Isolate MB18, which was susceptible to one phage only, possessed the abiQ gene, nuclease activity and ability to prevent adsorption of most phages. Isolates PT67 and PT70, possessing only AbiH mechanism, were susceptible to only two phages.
Nutritional quality of protein‐enrichedmumu– a traditional cereal food product
Authors: Ingbian Emmanuel K. , Adegoke Gabriel O. 
Published: November 2007

SummaryProtein‐enrichedmumuwas produced using maize supplemented with soybeans or groundnut. Supplementation of maize with groundnut or soybeans at the ratios of 85:15, 80:20, 75:25 and 70:30, respectively to produce maize:groundnut or maize:soybean blends was carried out. Proximate compositions and sensory evaluation of the blends were determined. The rat‐based protein efficiency ratio (PER) and body‐weight changes were used to assay the protein nutritive quality. Chemical compositions indicated significant increases (P < 0.05) in the protein and fat contents of the supplemented products. Soybean supplemented products had significantly (P < 0.05) higher positive body‐weight changes than groundnut supplemented products. The PER of 1.6–2.19 for the soybean supplemented products were also significantly higher (P < 0.05) than the corresponding PER of −0.2 to −1.5 for the groundnut supplemented products. Supplementation with soybeans beyond 25% did not further improve the protein quality.
Emotional toil: psychosocial care in rural settings for patients with cancer
Authors: Kenny Amanda , Endacott Ruth , Botti Mari , Watts Rosemary 
Published: November 2007

AbstractTitle.  Emotional toil: psychosocial care in rural settings for patients with cancer Aim.  This paper is a report of a study to identify experienced rural nurses’ perceptions of key issues related to the provision of effective psychosocial care for people with cancer in rural settings.Background.  A cancer diagnosis has a major impact on psychological and emotional wellbeing, and psychosocial support provided by nurses is an integral part of ensuring that people with cancer have positive outcomes. Although, ideally, people with cancer should be managed in specialist settings, significant numbers are cared for in rural areas.Methods.  Using a qualitative descriptive approach, three focus groups were conducted in 2005 with 19 nurses in three hospitals in rural Victoria, Australia.Findings.  Participants indicated that a key issue in providing psychosocial care to patients with cancer in the rural setting was their own ‘emotional toil’. This Global Theme encapsulated three Organizing Themes– task vs. care, dual relationships and supportive networks – reflective of the unique nature of the rural environment. Nurses in rural Australia are multi‐skilled generalists and they provide care to patients with cancer without necessarily having specialist knowledge or skill. The fatigue and emotional exhaustion that the nurses described often has a major impact on their own well‐being.Conclusion.  In the rural context, it is proposed that clinical supervision may be an important strategy to support clinicians who face emotional exhaustion as part of their cancer nursing role.
Physiological monitoring in acute stroke: a literature review
Authors: Jones Stephanie P. , Leathley Michael J. , McAdam Joanna J. , Watkins Caroline L. 
Published: November 2007

AbstractTitle.  Physiological monitoring in acute stroke: a literature review Aim.  This paper is a report of a review of the literature that considers how physiological parameters may affect outcome after stroke and the implications of this evidence for monitoring.Background.  Throughout the world, the incidence of first‐ever stroke is approximately 200 per 100,000 people per year [Sudlow et al. (1997)Stroke28, 491]. Stroke is the third most common cause of mortality [Sarti et al. (2000) Stroke31, 1588] and causes 5·54 million deaths worldwide [Murray & Lopez (1997) Lancet349, 268]. Physiological monitoring is considered a fundamental component of acute stroke care. Currently, the strength of evidence to support its use and identify its components is unclear. Nurse‐led physiological assessment and subsequent interventions in acute stroke may have the potential to improve survival and reduce disability.Data sources.  Online bibliographic databases from 1966 to 2007, including MEDLINE, EMBASE, CINAHL, AMED, Cochrane and ZETOC, were searched systematically. We identified 475 published papers relating to blood pressure, oxygen saturation and positioning, blood glucose and body temperature.Review methods.  Titles and abstracts were reviewed independently by two reviewers and 61 relevant studies were read in full. The quality of included studies was assessed and proformas were used to record detailed data. A narrative synthesis described how the evidence from the papers could inform our understanding of physiological parameters and their association with outcome.Results.  Current evidence suggests that patient outcome is worse when physiological parameters deviate from ‘normal’ in the acute phase of stroke.Conclusions.  The evidence supports the need for monitoring and recording of blood pressure, oxygen saturation (including consideration of positioning), blood glucose and body temperature in the acute phase of stroke. This review has reinforced the importance of monitoring physiological parameters in the acute phase of stroke and adds support to the recommendation that monitoring should play a key role within nursing care.
Pressure–temperature evolution of the late Hercynian Calabria continental crust: compatibility with post‐collisional extensional tectonics
Authors: Caggianelli Alfredo , Liotta Domenico , Prosser Giacomo , Ranalli Giorgio 
Published: November 2007

AbstractThe late Hercynian tectonic evolution of the Calabria crust is characterized by peak metamorphic conditions up to 800 °C and 1000 MPa, and coeval mid‐crustal granitoid emplacement at 304–300 Ma. To check if a post‐collisional extensional framework, similar to that of other Hercynian massifs, can explain petrologic data, we model the pressure–temperature evolution of the crust during extension following granitoid emplacement. Model parameters are constrained by petrologic, geochemical and structural data. Computed P–T paths are characterized by nearly isothermal decompression followed by isobaric cooling, which show a good fit to petrologic P–T paths for duration of extension between 5 and 10 Ma. The model results, therefore, support an interpretation of the magmatic and metamorphic evolution of the Calabria crust in terms of the late Hercynian extension. In this framework, slab break‐off is a reasonable explanation for the common evolution of the southern European Hercynian massifs.
PEGylation improves the hypoglycaemic efficacy of intranasally administered glucagon‐like peptide‐1 in type 2 diabetic db/db mice
Authors: Youn Y. S. , Jeon J. E. , Chae S. Y. , Lee S. , Lee K. C. 
Published: November 2007

Aims:  PEGylation – covalent modification of therapeutic peptides with polyethylene glycol (PEG) – is viewed as an effective way of prolonging the short lifetime of glucagon‐like peptide‐1 (GLP‐1). In this study, we investigated the hypoglycaemic efficacies of PEGylated GLP‐1s administered intranasally in type 2 diabetic db/db mice.Methods:  Three types of site‐specific (Lys34) PEGylated GLP‐1 analogues (PEG molecular weight: 1, 2 or 5 kDa) were synthesized. Their metabolic stabilities were evaluated in nasal mucosa enzyme pools. Oral glucose tolerance test was conducted 30, 60 and 120 min after intranasally administering these analogues in type 2 diabetic db/db mice.Results:  PEGylated GLP‐1 analogues were found to have significantly longer half‐lives than native GLP‐1 in nasal mucosa enzymes (2.4‐fold to 11.0‐fold, p < 0.005). Non‐PEGylated GLP‐1 at 100 nmol/kg was not found to have marked efficacy irrespective of nasal administration time [total hypoglycaemic degree (HDtotal) values 2.8–17.3%]. On the contrary, PEGylated GLP‐1s (100 nmol/kg) showed obvious efficacies with maximum HDtotal values of >51.8 ± 5.8% (p < 0.005 vs. GLP‐1).Conclusion:  This study highlights the pharmacological potential of intranasally administered PEGylated GLP‐1s in terms of stabilizing postprandial hyperglycaemia in type 2 diabetic patients.
RULE‐FOLLOWING WITHOUT REASONS: WITTGENSTEIN'S QUIETISM AND THE CONSTITUTIVE QUESTION
Authors: Wright Crispin 
Published: November 2007

AbstractThis is a short, and therefore necessarily very incomplete discussion of one of the great questions of modern philosophy. I return to a station at which an interpretative train of thought of mine came to a halt in a paper written almost 20 years ago, about Wittgenstein and Chomsky,1 hoping to advance a little bit further down the track. The rule‐following passages in the Investigations and Remarks on the Foundations of Mathematics in fact raise a number of distinct (though connected) issues about rules, meaning, objectivity, and reasons, whose conflation is encouraged by the standard caption, ‘the Rule‐following Considerations’.2 Let me begin by explaining my focus here.
A Cultural‐Psychological Theory of Contemporary Islamic Martyrdom
Authors: GÜSS C. DOMINIK , TUASON MA. TERESA , TEIXEIRA VANESSA B. 
Published: November 2007

ABSTRACTWhat political, economic, religious, and emotional factors are involved in a person's decision to kill civilians and military personnel through the sacrifice of his or her own life? Data for this research were secondary analyses of interviews with Islamic martyrs, as well as their leaders’ speeches. This investigation into the cultural‐psychological explanations for Islamic martyrdom leads to a model explaining a person's decision to carry out the mission as resulting from a combination of four factors: the historical‐cultural context, group processes, immediate and anticipated rewards, and mechanisms to eradicate possible doubts and guilt regarding this decision. Compared to existing models, this model is more integrative and focused on the psychological processes involved.
Modeling Role Enactment: Linking Role Theory and Social Cognition
Authors: LYNCH KAREN DANNA 
Published: November 2007

ABSTRACTIn our dynamic social world, a premium is placed on the individual's ability to innovate and to change (Giddens 1984; Sewell 1992; Simmel 1955). Yet traditional role theory has difficulty accounting for innovation, leaving unanswered the question of how individual level negotiations affect social‐structural processes (see Callero 1994). This study addresses this tension by linking role theory with social cognition. By positioning behavior and cognition as two interrelated continuums, I stretch the meaning of role enactment to include 4 role typologies. I utilize these typologies as a heuristic to chart the processes through which individuals adapt to and affect a role performance over time. I conclude by outlining how sociocognitive role typologies aid social researchers in accounting for individual efficacy in response to social‐structural situations.