bluuebunny/crossref_metadata_2025_split huggingface dataset:
Application of whey in fermented beverage production using kefir starter culture
Authors: Mazaheri Assadi M. , Abdolmaleki F. , Mokarrame R.R. 
Published: April 2008

PurposeMilk whey is a by‐product of the cheese‐making industry which presents about 85‐95 per cent of the milk volume. Whey fermentation by the isolated kefir starter culture could be a sensible solution for the use of this by‐product from the dairy industry. For the first time, in Iran the microbial flora of kefir grain was isolated and identified (Motaghi et al.). This paper aims to examine the various ratios of starter culture of kefir grain for production of fermented beverage using whey as the substrate.Design/methodology/approachVarious ratios of lactic bacteria, yeasts and acetic acid bacteria were tested. The incubation time (24 h) temperature (25○C), substrate (pasteurized whey), and inoculation rate (3‐5 per cent) and mixing rate (90 rpm) were the same for the all products. The products were analyzed for protein, fat, sugar, alcohol, carbon dioxide, acidity, density, dry material, ash, and riboflavin content.FindingsThe quality (smell and flavor) of the product was assessed. Samples produced with 3 per cent (v/v) lactic acid, acetic acid bacterial mixed cultures and 2 per cent (v/v) yeast culture were considered as best with respect to quality and organoleptic quality.Originality/valueThe ability of kefir starter cultures to ferment whey to formulate and mix cultures consisting of certain species of kefir grain micro‐organisms in‐order to develop a procedure where lactic acid fermentation is followed by yeast fermentation. The potential of local kefir starter culture in production of healthy beverage from whey is a new finding since this particular beverage has the taste of artificial butter milk and it is naturally carbonated.
Fermentation of Jerusalem artichoke by Zymomonas and Saccharomyces
Authors: Bekers M. , Upite D. , Kaminska E. , Linde R. , Scherbaka R. , Danilevich A. , Grube M. 
Published: April 2008

PurposeThe aim of this study is to find out the appropriate fermentation conditions of Jerusalem artichoke powder (JAP) based media to obtain light beverage containing inulin.Design/methodology/approachJAP water suspension or filtrate were used for preparation of growth media with or without enzymatic hydrolysis of inulin for fermentation by Zymomonas mobilis 113 “S” or Saccharomyces cerevisiae.FindingsIf enzymatic hydrolysis of inulin was not used significantly higher amount of inulin (7.42 per cent) was unconverted by Z. mobilis than by S. cerevisiae (2.22 per cent) while the ethanol concentration was much higher (2.86 per cent) after S. cerevisiae fermentation than after Z. mobilis fermentation (1.21 per cent). Considerably more ethanol was produced by Z. mobilis during co‐fermentation with Fructozyme L of JAP suspension filtrate (5.98 per cent) and suspension (4.96 per cent). Analyses of volatile components of fermentation broths showed that for production of inulin containing light beverages the best was Z. mobilis fermentation of JAP water suspension or filtrate without enzymatic treatment. FT–IR spectroscopy can be used as a quick semi‐quantitative method for evaluation of inulin content.Originality/valueJAP – containing not only inulin but all tuber ingredients, was used as a media for ethanol fermentations by Z. mobilis 113 “S” or S. cerevisiae with or without hydrolysis of inulin. It was shown that Z. mobilis fermentation broths containing 7.42 per cent of inulin can be used as beverage with prebiotic‐dietary fibre benefits. The taste of this product can be regulated by appropriate fermentation conditions and the concentration of fructose and ethanol.
The influence of processing techniques on the energy, ash properties and elemental composition of cashew nut (Anacardium occidentale Linn)
Authors: Fagbemi T.N. 
Published: April 2008

PurposeThe purpose of this paper is to provide information on how processing technique affects some of the nutrient in cashew nut. It aims to guide processors of the nut on the processing techniques that can retain or minimize losses of nutrients during processing.Design/methodology/approachCashew nuts were obtained from commodity support service that procure cashew for export. Standard methods and techniques of processing (boiling, fermentation, germination, roasting) were employed. Standard Association of Official Analytical Chemist methods were used for analysis.FindingsCashew nut is low in deleterious elements and processing methods (boiling and fermentation) techniques reduced them. The energy values ranged from 25‐27.38 kJ/g. The nut contains micro‐ and macronutritive elements that can effectively supplement daily requirement of man especially potassium. Processing reduced some of the essential mineral elements. Cashew nut may be used to improve low protein diet.Research limitations/implicationsProcessing was carried out using locally available materials. Fermentation was not controlled.Practical implicationsCashew nut can be included in low protein diet, it can improve mineral intake and deleterious elements pose no threat to its consumption.Originality/valueThe paper provides information on processing effect on cashew nuts which had not been reported in literature, hence, provides data base information.
Preparation of sourdough bread using a blend of bacterial culture and baker's yeast
Authors: Anjum Faqir M. , Pasha Imran , Ghafoor Kashif , Issa Khan M. , Raza M. Ali 
Published: April 2008

PurposeWheat is the staple food in many parts of the world and bread is one of the most important products of wheat flour. There is a need for innovations in bread making to increase its shelf life and consumer's attraction. Fermentation is mostly done by yeast but it does not produce appreciable amounts of organic acids, which are required to enhance the shelf life of bread. The present study aims to determine the effect of bacterial and yeast culture blends on the quality and shelf life of sourdough bread and to observe the sugar utilization during fermentation.Design/methodology/approachThree treatments were made using different blends of bacterial cultures (homo‐fermentative and hetero‐fermentative) and baker's yeast compared with a control having only baker's yeast. Chemical analysis, sugar utilization (Sucrose, glucose and fructose) through high performance liquid chromatography, sensory characteristics (both internal and external) and microbial count (Bacterial and fungal count) for each treatment were conducted at different storage intervals.FindingsThe hetero‐fermentative bacteria i.e. Lactobacillus plantarum along with baker's yeast exhibited the best results regarding the utilization of sugars during fermentation (after 3 h of fermentation 0.0158 mg/ml sugar remained), objective evaluation of bread and its sensory characteristics. The bread prepared using the blend of hetero‐fermentative bacteria (0.5 per cent) and yeast (0.5 per cent) also showed greater resistance against bacteria (9×101 cfu/g after 60 h of storage) and mold (1.1 ×  102 cfu/g after 60 h of storage) growth.Research limitations/implicationsHetero‐fermentative bacteria along with baker's yeast can be utilized in sour dough to improve major bread characteristics. This study is a step further in improving the shelf life of sourdough.Originality/valuePresently only baker's yeast is being used by bread industry for fermentation purpose but a blend of bacterial culture along with baker's yeast can give better performance for better quality and shelf life of the bread.
Urban and rural households' fresh chicken meat consumption behaviors in Turkey
Authors: Yıldırım İbrahim , Ceylan Melike 
Published: April 2008

PurposeThe major purpose of this study was to compare the fresh chicken meat consumption structure of urban and rural households of different income levels in Van province, Turkey.Design/methodology/approachThe sample size of 96 urban and 95 households were selected randomly using sampling selection method where the population is limited. The data were collected by personnel interviewing from the households in eight districts and eight villages of Van province, Turkey between 15 November 2004 and 5 March 2005. The households were classified as the lowest, medium, upper medium and the highest income groups. Independent‐samples t‐students, one‐way ANOVA, chi‐square and linear regression statistical tests were used.FindingsThe average yearly fresh chicken meat consumption per head was 19.1 and 14.6 kg for urban and rural households, respectively. According to regression test results $1,000 increase in yearly income will raise the yearly chicken meat consumption of urban and rural households by 3.8 and 8.7 kg, respectively. The income was effective on both the consumption level and behavior of households. The urban households attached more attention to habit and nutrition value variables, while the cheapness was the major factor affecting the rural households' preference of chicken meat.Originality/valueThe article analyzes the differences/similarities of urban and rural households in terms of consumption expenditures and consumers' behaviors towards fresh chicken meat. The paper is an original research subject as regards its potential contributions of the nutritional measures to be taken and marketing strategies to be developed in the region.
“The white stuff?”
Authors: Bower John A. , Mateer Nicola 
Published: April 2008

PurposeTo examine the perceptions of Scottish consumers regarding the current “milk moustache” marketing campaign in order to discover aspects of milk perception, the campaign's effectiveness in portraying milk as an enjoyable, healthy, modern product and its use as a vehicle for raising consumption of milk.Design/methodology/approachA face‐to‐face survey was conducted in Edinburgh and South Lanarkshire with a sample (n = 100) of Scottish consumers.FindingsThe results showed that there was a high recognition of and a positive attitude portrayed towards the campaign, and the celebrities used to endorse it. Milk appeared to be viewed as a commodity and although health benefits were recognised they did not appear to be instrumental in raising consumption levels. There were few differences in perception according to gender, age, socio‐economic grouping and on comparison with a small group who had not seen the adverts, except in perception of some non‐nutritional views.Originality/valueThe paper provides information on advertising effects on perception of milk.
Folate content of different edible portions of vegetables and fruits
Authors: Phillips Katherine M. , Rasor Amy S. , Ruggio David M. , Amanna Karen R. 
Published: April 2008

PurposeSignificant differences may occur in the nutrient content of different edible portions of vegetables and fruits. The purpose of this study was to screen the folate content of different edible portions of some common fruits and vegetables.Design/methodology/approach5‐methyltetrahydrofolate was measured using high‐performance liquid chromatography/mass spectrometry in composites of asparagus tips and stems, broccoli florets and stems, the bulb and leaves of leeks, and the peel and flesh of apples, pears, peaches, and potatoes.FindingsFolate content was significantly higher (25 µg/100 g) in asparagus tips vs stems or whole vegetable and leek bulbs compared to leaves or the whole plant, on an as‐consumed basis. No significant difference was found in the edible portions within the other products.Practical implicationsSelective consumption of asparagus tips and leek bulbs would increase folate intake compared to the whole vegetable or the stems and leaves. Consideration should be given to possible differences in composition within other vegetables and fruits not studied.Originality/valueThere have been no previous reports on folate distribution in edible portions of vegetables and fruits that are rich sources of this vitamin.
Cognitive styles and managerial behaviour: a qualitative study
Authors: Cools Eva , Van Den Broeck Herman 
Published: April 2008

PurposeThe purpose of this paper is to contribute further insights into how cognitive styles influence managerial behaviour, using a qualitative approach.Design/methodology/approachWritten testimonies were gathered from people with different cognitive styles, and content analysed (n=100).FindingsQualitative evidence was found for managerial style preferences in accordance with cognitive styles, leading to various ways of decision making, conflict handling, and giving feedback.Research limitations/implicationsFuture research should explore how these results can be linked to contextual elements and to managerial performance.Practical implicationsThis study contributes to increased managerial style awareness, which is important for intrapersonal development and interpersonal cooperation.Originality/valueThis is one of a few studies that have sought to qualitatively grasp the implications of having a particular cognitive style. It provides relevant insights into task‐ and people‐oriented managerial practices beyond previous, mainly quantitative studies.
Learning styles across cultures: suggestions for educators
Authors: Charlesworth Zarina M. 
Published: April 2008

PurposeThis paper seeks to present research findings on the relationship between culture and learning styles, as defined by Honey and Mumford in a Higher Education setting.Design/methodology/approachThe research was conducted with first semester students studying in an International Institute of Higher Education. A questionnaire administered to students (n=113) of Indonesian, Chinese and French origin was analysed in order to compare their learning style preferences. This was followed by a detailed item‐by‐item analysis of their responses to the same questionnaire.FindingsIn the first instance, the data support a relationship between learning styles preferences and cultural background at the outset of a programme of Higher Education. Subsequent analysis provides insight into the nature of these differences.Research limitations/implicationsThe generalizability of the research findings is limited owing to the nature of the sample.Practical implicationsEducators in both Higher Education and business settings can draw on these research findings. It is suggested that allowing incoming students to explore learning style differences will enhance their understanding of how they go about learning as well as possibly influence their learning outcomes. Parallels have been drawn with incoming international employees.Originality/valueThese findings have relevance for educators, both in Higher Education and in industry, concerned with how to best develop international graduates and managers.
Emotional competence and drop‐out rates in higher education
Authors: Kingston Emma 
Published: April 2008

PurposeThe purpose of this paper is to compare the emotional competence of first year undergraduates enrolled on a high or low drop‐out rate (HDR and LDR, respectively) course, at a newly established university within the UK.Design/methodology/approachA mixed methods approach using both quantitative and qualitative data collection methods was used. The Trait Emotional Intelligence Questionnaire (TEIQue) established participants' emotional competence, and semi‐structured interviews were used to probe the findings from the TEIQue.FindingsThe results indicate that typical HDR course participants have high self‐esteem and a good level of interpersonal skills, but are controlled by their emotions and exhibit an external locus of control. This manifests itself in a distrust of peers as a source of support and a reactive attitude to self‐improvement. Typical LDR course participants have low self‐esteem and a good level of intrapersonal skills, but have developed the ability to control their emotions and exhibit an internal locus of control. This manifests itself in a high level of confidence in peers as a source of support and a proactive attitude to self‐improvement.Originality/valueThe paper contributes to the learning styles literature by investigating the impact of students' characteristic affective behaviours on their vulnerability to drop‐out.
Trainee teachers' cognitive styles and notions of differentiation
Authors: Evans Carol , Waring Michael 
Published: April 2008

PurposeThe purpose of this paper is to compare the cognitive styles of trainee teachers with their notions of differentiation and perceptions of its place/location within their teaching and learning during a PGCE programme of ITE.Design/methodology/approachA total of 80 trainee teachers completed the Cognitive Style Index (CSI) at the beginning and at the end of their course. After completing the CSI measure trainees received instruction on cognitive styles. To assess their initial understanding and prior knowledge of differentiation, all trainees completed a questionnaire at the beginning and at the end of their course.FindingsAt the outset rudimentary understandings of differentiation were found to be held by the trainees, as well as stylistic differences between the four style groupings. Gains in understanding of differentiation and the use of cognitive style in school were evident in all trainees. Moderate changes in style were evident, with all trainees becoming more intuitive over the course of the programme.Research limitations/implicationsThe sample size may be seen as a limitation in terms of generalisability.Practical implicationsThe predominant direction of cognitive style movement was from analytic to intuitive. The suggestion that cognitive style, while relatively fixed, is also something that can be developed is a feature which should offer encouragement to those developing university courses through interventions such as this.Originality/valueTeaching sessions on how cognitive styles can be used in the classroom were used to enhance trainee understandings of individual learning differences and increase awareness of one's own style to facilitate understanding of differentiation.
Implementation of learning styles at the teacher level
Authors: Nielsen Tine 
Published: April 2008

PurposeThe purpose of this paper is to present, try out, and evaluate a strategy for implementation of learning and teaching styles at the teacher level.Design/methodology/approachThe study takes a qualitative approach to evaluating the short‐term and long‐term effects of a workshop on teaching and learning styles with regard to changing teachers' implicit beliefs and teaching practice.FindingsFourteen months after a two‐day workshop on learning and teaching styles, teachers' implicit beliefs about learning and teaching remain explicit and their teaching practice has changed towards a higher degree of differentiation as a result of the workshop.Practical implicationsThe paper demonstrates that it is possible to change experienced teachers' teaching practice to a higher degree of differentiation with a two‐day workshop.Originality/valueThe paper provides knowledge on how to change in‐service teachers' implicit beliefs and how to affect their teaching practice to making use of of learning and teaching styles in their teaching practice.
Using concept mapping to measure learning quality
Authors: Hay David , Kinchin Ian 
Published: April 2008

PurposeThis paper aims to describe a method of teaching that is based on Novak's concept‐mapping technique.Design/methodology/approachThe paper shows how concept mapping can be used to measure prior knowledge and how simple mapping exercises can promote the integration of teachers' and students' understandings in ways that are meaningful.FindingsThe concept‐mapping method facilitates quick and easy measures of student knowledge‐change so that teachers can identify the parts of the curriculum that are being understood and those that are not. This is possible even among very large student groups in the 50‐minute slots that are allocated to so much teaching in higher education.Research limitations/implicationsConcept mapping is discussed in the wider context of student learning style. The styles literature has been criticised because it tends to encourage undue labelling of people or behaviours. The approach described here also uses “labels” to typify learning (using the terms non‐learning and rote or meaningful learning to identify different qualities of change).Originality/valueThe difference in this approach is that terms are attached to empirical measures of learning outcome, not to personal or psychological styles. Concept mapping makes learning visible so that the actual quality of the learning that has occurred can be seen and explored. Using concept mapping in the course of teaching means that learning is no longer a complex and intractable process, measurable only by proxy, but an observable phenomenon.
Supply management contribution to channel performance: a top management perspective
Authors: Eltantawy Reham 
Published: April 2008

PurposeThis study serve aims to fill a gap in the supply management literature with respect to supply management contribution to channel members' performance and its antecedents: strategic supply management skills and supplier integration. The resource‐based theory of the firm is used to establish the tested theoretical framework.Design/methodology/approachThe sample used consists of 152 firms represented by highly ranked supply management professionals. The conceptual model and the hypothesized relationships are tested using structural equation modeling.FindingsSupport was found for the causal relationships among: strategic supply management skills and supply management contribution to channel members' performance; supplier integration and supply management contribution to channel members' performance; and for supply management strategic skills and supplier integration. Additionally, strategic supply management skills were found to have a significant mediated effect on supply management channel members' performance through supplier integration.Practical implicationsThis study offers some guidance to supply management professionals who need both a clear understanding of the underlying tradeoffs involved in deploying the tested strategies and a prescriptive model to help guide their use. The results of this study will help supply management professionals in rationalizing their making various decisions concerning supplier relationships, recruiting the necessary skills in the supply management function, and investing in a supply knowledge base.Originality/valueAlthough previous literature documented the link between supply management and the focal firm's performance, the research of supply management's contribution to channel members' performance has been largely overlooked. This work answers the recent calls for more empirical research in general and, specifically, for more empirical supply management strategy research. It should assist future researchers who focus on strategic supply management and channel performance and would also be of interest to supply management practitioners interested in keeping up with the academic literature.