bluuebunny/crossref_metadata_2025_split huggingface dataset:
Software, shareware and freeware: multiplex commitment to an electronic social exchange system
Authors: Liao‐Troth Matthew A. , Griffith Terri L. 
Published: October 2002

AbstractWe observe the behavior of 37 authors of shared (i.e., non‐commercial) software for the Apple Newton in terms of multiplex commitment (committed to multiple related targets) and the helping behaviors directed at these multiple related targets. The behavior of these shared software authors show a pattern of commitment to related targets consistent with our expectations of multiplex commitment and relationships to two helping behaviors (the number of shared software programs produced, and the degree of sacrifice expected with that shared software). The related targets of commitment were the users of the software, other shared software authors, and the newsgroup that served as the electronic social exchange system, but not the FTP site that enabled the exchange or the Listserv that served as an additional electronic social exchange system. Copyright © 2002 John Wiley & Sons, Ltd.
Getting ready for the digital economy: Net Readiness in New Zealand industries
Authors: Clark Delwyn N. 
Published: October 2002

Abstract
This paper focuses on measures of readiness for success in the digital economy.
Scorecards for measuring preparedness for the Internet‐based economy are discussed.
The New Zealand context and environment for E‐Commerce is introduced.
Key results from a novel study of Net Readiness in eight New Zealand industries are presented.
Further Net Readiness research is proposed to provide international comparisons and explore industry‐specific factors, size and links to corporate performance.
Copyright © 2002 John Wiley & Sons, Ltd.
Application of high‐pressure treatment in the mashing of white malt in the elaboration process of beer
Authors: Pérez‐Lamela C , Ledward D A , Reed R J R , Simal‐Gándara J 
Published: October 2002

AbstractIn this study, high‐pressure treatment (HPT) was applied to the mashing stage of beer production, which involves drying and milling of white malt and subsequent mixing with water. The following parameters were evaluated after pressurisation: β‐glucanase activity, starch gelatinisation and sugar extraction. Evaluation of starch hydrolysis from the malted barley endosperm after HPT was performed by measuring β‐glucanase activity after pressurisation; this enzyme breaks down gums and β‐glucans in wort and is desirable to obtain a good‐quality beer. Soaked malt samples pressurised at 200–600 MPa showed no increase in this activity compared with controls. Conversion of milled malt was evaluated indirectly by measuring the gelatinisation of starch, which began at 400 MPa. Soluble sugars were also measured in pressurised samples from the mashed liquid to investigate saccharification during the mashing stage. After 400 or 600 MPa treatment for 20 min, both the sucrose (g per 100 ml) and extract (l ° kg−1) values were the same as those found in mashed samples following the standard procedure used in the brewing industry (65 °C,90 min). Starch gelatinisation was analysed at different high pressures (200–600 MPa) and it was shown that gelatinisation began at 400 MPa. The HPT time would have to be shorter to make the process commercially attractive.© 2002 Society of Chemical Industry
Detection of orange juice adulteration by tangelo juice using multivariate analysis of polymethoxylated flavones and carotenoids
Authors: Pan Geoffrey G , Kilmartin Paul A , Smith Bronwen G , Melton Laurence D 
Published: October 2002

AbstractReverse phase HPLC has been applied to quantify levels of polymethoxylated flavones and carotenoids in orange and tangelo juices. Lower levels of sinensetin and tetramethyl‐o‐scutellarein and higher levels of heptamethoxyflavone and tangeretin relative to nobiletin indicated the addition of tangelo to orange juice. β‐Cryptoxanthin and its esters, identified by positive ion electrospray mass spectrometry, were present in larger amounts relative to β‐carotene in tangelo than in orange juice. Using canonical discriminant analysis, the addition of 100 g kg−1 tangelo to orange juice can be detected.© 2002 Society of Chemical Industry
Monoacylglycerols derived from butter oil by Penicillium roquefortii in suspension cultures
Authors: Liu Qin‐Tao , Clench Malcolm R , Kinderlerer Judith L 
Published: October 2002

AbstractStructural isomers of monoacylglycerols (monoglycerides, MAGs) were identified and compared after degradation of butter oil by two strains of Penicillium roquefortii and a commercial lipase from P roquefortii (EC 3.1.1.3) at pH 7.0 and 10 °C. The conditions were selected as they were comparable with those used in the manufacture of blue mould‐ripened cheese. The commercial lipase was selected to compare with the fungal strains in terms of acyl migration. Results showed that the main isomers formed by lipolysis with the commercial lipase were sn‐2 MAGs (64  mol%), whilst spores and emerging mycelia of P roquefortii produced mainly sn‐1(3) MAGs (83–90 mol%). The work reported here may lead to further assessment of different MAG structural isomers as natural preservatives in foods and dairy products.© 2002 Society of Chemical Industry
Enhancement of the flavour development of dry fermented sausages by using a protease (Pronase E) and a cell‐free extract of Penicillium camemberti
Authors: Bruna José M , Fernández Manuela , Ordóñez Juan A , de la Hoz Lorenzo 
Published: October 2002

AbstractThe present work was an attempt to improve the organoleptic properties of dry fermented sausages by enhancing the release of amino acids and their further transformation into ammonia, ketoacids and some volatile compounds responsible for the ripened flavour. For this purpose a protease (Pronase E from Streptomyces griseus) and a cell‐free extract (CFE) of a Penicillium camemberti strain selected for its L‐amino‐oxidase activity were used. The addition of Pronase E alone led to a large increase in the content of free amino acids. The CFE showed deaminative activity, which gave rise to the accumulation of some important volatile compounds such as 2‐methylpropanal and 2‐ and 3‐methylbutanal. Organoleptic analysis reflected an improvement in the quality of the sausages, especially when the two treatments were combined.© 2002 Society of Chemical Industry
Accounting for co‐extractable compounds (blank correction) in spectrophotometric measurement of extractable and total‐bound proanthocyanidin in Leucaena spp
Authors: Dalzell Scott A , Kerven Graham L 
Published: October 2002

AbstractMethods to account for the spectral interference of co‐extractable compounds (blank correction) in the spectrophotometric analysis of both extractable and bound proanthocyanidin (PA) using the proanthocyanidin (butanol/HCl) assay were evaluated. Crude extractable and bound PA sample matrices of PA‐free Leucaena magnifica were used. Extractable PA blanks generated in heated 95% butanol/5% H2O reagent underestimated the optical density (absorbance) of co‐extractable compounds by 24% (P < 0.01), whereas unheated 95% butanol/5% HCl blanks, incubated at room temperature, accurately measured the absorbance of the background matrix (P < 0.01). Current procedures that estimate bound PA concentrations using the proanthocyanidin assay produce intensely coloured background matrices. Recovery measurements from total‐bound PA extracts spiked with 1071 and 2142 µg anthocyanidin per tube indicated that existing analytical procedures that do not account for the spectral interference of co‐extractable compounds overestimated (P < 0.01) bound PA concentrations by 69 and 38% respectively. An innovative technique that generated an internal correction factor for each sample, using wavelength‐scanning spectrophotometry and non‐linear curve‐fitting computer software, was developed. This procedure recovered 100% of added anthocyanidins from bound PA matrices.© 2002 Society of Chemical Industry
Dynamic rheology of wheat flour dough. II. Assessment of dough strength and bread‐making quality
Authors: Khatkar Bhupendar S , Schofield J David 
Published: October 2002

AbstractControlled stress rheometry revealed that differences in wheat flour dough strengths could be observed by means of dynamic rheological measurements in the region of higher stress amplitude (ie >100 Pa). At lower stress amplitude (τo) the values of elastic modulus G′ for weak doughs were higher than those for strong doughs, but they decreased substantially beyond 100 Pa stress amplitude (τo), such that the G′ values for strong doughs crossed over the G′ values for weak doughs. Beyond a critical value of stress amplitude (ie 100 Pa), true differences in dough strengths could be seen on the basis of their elastic characteristics, because at large deformations protein–protein interactions played a more dominant role in the rheological behaviour of flour doughs. Dynamic rheological analysis demonstrated a very weak inverse relationship (R2 = 0.16) between the G′ values of flour doughs and loaf volume data for 12 wheat cultivars of diverse bread‐making performance. However, the G′ values of glutens showed significant positive relationships with bread‐making performance, explaining 73% of the variation in loaf volume.© 2002 Society of Chemical Industry
Effects of malting on β‐glucanase and phytase activity in barley grain
Authors: Rimsten Lena , Haraldsson Ann‐Katrin , Andersson Roger , Alminger Marie , Sandberg Ann‐Sofie , Åman Per 
Published: October 2002

AbstractThe effects of malting on β‐glucan and phytate were investigated in one naked and one covered barley by a full factorial experiment with three factors (steeping temperature, moisture content and germination temperature) each with two levels. Analysis of total content of β‐glucan in the malted samples showed small changes after steeping at the high temperature (48 °C), while steeping at the lower temperature (15 °C) gave a significantly lower content. This trend was even stronger for β‐glucan unextractable at 38 °C. Analysis of the activity of β‐glucanase for the samples steeped at 15 °C showed a strong increase over the time of germination, while those steeped at 48 °C had a much slower development. The other two factors influenced the outcome to a small extent, mainly because the steeping temperature was the most important factor overall where any changes in β‐glucan and β‐glucanase were observed. When β‐glucan was extracted at 100 °C, a larger yield was obtained, and this was influenced by the steeping temperature in a much stronger way than for β‐glucan extracted at 38 °C. Determination of average molecular weight for β‐glucan extracted at 100 °C gave a lower value for samples steeped at 15 than at 48 °C. The design did not have any large effects on phytate degradation and phytase activity. However, it indicated that selective control of the enzymes might be possible, since phytase activity was barely affected by the parameters studied, while β‐glucanase was heavily affected.© 2002 Society of Chemical Industry
Effect of adding natural antioxidants on colour stability of paprika
Authors: Ladrón de Guevara R G , González M , García‐Meseguer M J , Nieto J M , Amo M , Varón R 
Published: October 2002

AbstractWe analysed the effect of adding rosemary and tocopherol extracts, two natural antioxidants, on the colour stability of paprika stored at different temperatures and degrees of relative humidity. Any possible synergistic effect of their joint use was also investigated. The experimental data concerning colour loss, as determined by the ASTA 20.1 method, fitted first‐ and second‐order kinetics, which provided the rate constants of colour loss and half‐lives of the samples. The first finding concerned the antagonistic effect between storage temperature and humidity. The antioxidants had a clear protective effect on colour stability in all the conditions assayed, the superior effect of one or the other depending on the storage temperature. A synergistic effect of both antioxidants at temperatures between 25 and 40 °C was evident. The experimental data referring to colour loss for most of the storage conditions assayed fitted second‐order kinetics best.© 2002 Society of Chemical Industry
The effect of food dry matter intake on the flow of amino acids at the terminal ileum for rats fed an enzyme‐hydrolysed casein‐based diet
Authors: James Kerry A C , Butts Christine A , Koolaard John P , Donaldson Helen E , Scott Margaret F , Moughan Paul J 
Published: October 2002

AbstractThe aim of the study was to determine whether food dry matter intake had an effect on endogenous ileal amino acid flows in the rat when the flows were expressed in units of mg g−1 dry matter. Eighty 200 g body weight rats were trained for 7 days to consume a casein‐based diet over a daily 3 h feeding period, and then an enzyme‐hydrolysed casein (MW < 5000 Da)‐based diet, with chromic oxide as an indigestible marker, was fed for a further 8 days. The mean ratio of food intake to metabolic body weight over all 80 rats was determined on days 11 and 12. On day 15, food was offered to groups of 10 rats at each of eight intake levels. The intake levels were calculated from the mean food intake value and individual metabolic body weights and scaled in increments of 0.1 by factors ranging from 0.3 to 1.0. Digesta were collected from the terminal ileum 3 h after the start of the meal, and endogenous ileal amino acid flows were determined after amino acid and Cr analyses of the diet and endogenous ileal digesta fractions prepared by centrifugation and ultrafiltration (10 000 Da molecular weight cut‐off). The linear regression relationships between ileal amino acid flows, expressed as mg g−1 dry matter, and dry matter intakes demonstrated that all slopes were negative but that the slopes for nine of these amino acids were not significantly different from zero (P > 0.05). There were significant slopes (P < 0.05) for the other eight amino acids, although the magnitudes of the effect were small. When the data were re‐examined after removing the lowest feeding level, the slopes for most of these amino acids were no longer statistically significant. The results showed that the measures of amino acid flow (mg g−1 dry matter), except for isoleucine and cystine, over a wide range of food intakes were not materially affected by food intake. From the perspective of bioassay logistics the results indicate that expressing ileal amino acid flows proportional to dry matter intake is justified over the range of intakes found in practice for determining true ileal amino acid digestibility by the enzyme‐hydrolysed casein method.© 2002 Society of Chemical Industry
A comparison of the nutrient digestibility of Desi and Kabuli chickpeas fed to swine
Authors: Thacker Philip A , Qiao Shiyan , Racz Vernon J 
Published: October 2002

AbstractAn experiment was conducted to compare the nutritional composition of 16 varieties of chickpeas (Kabuli and Desi) and to determine their nutrient digestibility for swine using the mobile nylon bag technique. The average crude protein content of the Kabuli chickpeas (226 g kg−1) was lower than that of the Desi chickpeas (235 g kg−1). Desi chickpeas were higher in acid detergent fibre (145 versus 50 g kg−1) and neutral detergent fibre (264 versus 181 g kg−1) than Kabuli chickpeas. Digestibility coefficients for dry matter (83.1 versus 72.5%), gross energy (83.5 versus 74.8%) and crude protein (83.7 versus 79.4%) were higher for Kabuli chickpeas than for Desi chickpeas. Based on chemical analysis and nutrient digestibility, Kabuli chickpeas would appear to have greater potential as a protein and energy source for use in swine rations than Desi chickpeas.© 2002 Society of Chemical Industry
Degradation and physicochemical changes of barley and pea fibre along the gastrointestinal tract of pigs
Authors: Canibe Nuria , Bach Knudsen Knud Erik 
Published: October 2002

AbstractThe degradation of barley and pea fibres along the gastrointestinal tract (GIT) of pigs and its relation to changes in some of their physicochemical properties were investigated. Ileal and caecal digesta containing pea cotyledon fibre showed the highest (P < 0.05) swelling (33.1–36.7 ml g−1 DM) and water retention capacity measured by centrifugation (17.9–21.2 g g−1 DM) and by osmotic pressure (9.0–9.1 g g−1 DM). The particle size of barley hull did not change along the GIT (160–207 µm), whereas that of pea cotyledon and pea hull was drastically reduced in faeces (62–65 µm) compared with the ileum and caecum (198–415 µm). The digestibility of non‐starch polysaccharides (NSP) was lowest for barley hull in the ileum (5% of intake), caecum (0% of intake) and faeces (26% of intake). The digestibility of NSP was highest for pea cotyledon fibre and dehulled barley in the proximal hindgut and for pea cotyledon fibre in faeces (96% of intake for pea cotyledon vs 74–82% of intake for dehulled barley and pea hull). In conclusion, hydration properties and particle size add valuable information when describing the fermentation of fibres in the GIT. However, they cannot be used alone as indicators of the extent of fermentation of different fibres. The results also suggested that the fibre source and the organisation and lignification of the cell walls lead to different fermentation processes along the GIT of pigs.© 2001 Society of Chemical Industry
Silicon deprivation and arginine and cystine supplementation affect bone collagen and bone and plasma trace mineral concentrations in rats
Authors: Seaborn C.D. , Nielsen F.H. 
Published: October 2002

AbstractBecause arginine has been established as an essential amino acid for collagen formation, and several bone‐remodeling proteins are rich in cysteine, we performed a study to ascertain whether supplemental arginine (Arg) and cystine (Cys) would affect bone collagen and mineral composition changes in animals deprived of silicon (Si). Male weanling Sprague‐Dawley rats were randomly assigned to treatment groups of 12 in a 2 × 2 factorially arranged experiment. The rats were fed for 9 weeks a basal casein–ground corn–corn oil diet containing per g 2 μg Si, 1.7 mg Cys, 4.7 mg methionine, and 7.8 mg Arg. The independent treatment variables, per g fresh diet, were supplemental Si (as sodium metasilicate) at 0 and 35 μg and Cys or Arg at 0 and 12 mg. Silicon deprivation decreased the concentration of hydroxyproline in femur and potassium in vertebra. An interaction between Si and amino acid supplementation affected hematocrit, liver iron concentration, and bone copper and manganese concentrations. In animals deprived of Si, Cys supplementation compared to Arg supplementation depressed hematocrit, liver iron concentration, and tibia and vertebral copper concentrations and increased tibia and vertebral manganese concentrations. On the other hand, in animals fed adequate Si, supplemental Cys compared to supplemental Arg increased hematocrit, liver iron concentration, and tibia and vertebral copper concentrations and decreased tibia and vertebral manganese concentrations. Dietary Si also influenced the effect of Cys on mineral composition of the vertebra. The calcium and phosphorus concentrations in the vertebra were markedly increased by supplemental Cys compared to supplemental Arg when dietary Si was inadequate but had no effect on these concentrations when dietary Si was adequate. These findings indicate that silicon is needed for collagen formation, that high dietary Cys enhances changes induced by Si deprivation in trabecular‐rich bone, and that Si nutriture has more impact on trabecular‐rich bone than in cortical‐rich bone. J. Trace Elem. Exp. Med. 15:113–122, 2002. Published 2002 Wiley‐Liss, Inc.
Black and Decker—towards a knowledge‐centric organization
Authors: Pemberton J. D. , Stonehouse G. H. , Francis M. S. 
Published: October 2002

AbstractBlack and Decker, like other global organizations, has sought to capitalize on its knowledge assets to enhance its international competitive performance. In this paper, attention is focused specifically on the knowledge environment at its European Design Centre (EDC), responsible for the design and introduction of new global products. The findings, derived from interviews with senior managers and a questionnaire‐based knowledge audit, reveal that the EDC is well served in terms of technological infrastructure. At the same time, there is evidence that knowledge creation and management could be enhanced by developments in the organization's human and cultural infrastructure, leadership and communications that promote the value of knowledge and integrate it within its core business. At present, these act as inhibitors to the development of a knowledge‐centric organization. Progess is, however, being made in this respect, with the appointment of a knowledge executive and the introduction of in‐house initiatives designed to facilitate the sharing and creation of knowledge. Such developments signal Black and Decker's commitment to ensuring that knowledge, both individual and organizational, is embedded within the company's core business and that it emerges as a truly knowledge‐centric organization. Copyright © 2002 John Wiley & Sons, Ltd.
Integrating knowledge management applications in the enterprise—the Xerox Knowledge Portal project
Authors: Schwabe Daniel , Salim César Simões 
Published: October 2002

AbstractIn this paper we describe the design and deployment of an Enterprise Knowledge Portal in the Brazilian subsidiary of the Xerox Corporation. The first unique feature of this project is the use of the Object Oriented Hypermedia Design Method (OOHDM) as a tool to design a portal, which is seen as an instance of a Web‐based Knowledge Management application. The second unique feature is the use of a customized business game devised to trigger changes in corporate culture that lead to the adoption of the portal as a tool to support everyday activities. We describe the technical specification of the portal as a Web application, and discuss the business game and its deployment, reporting on the experience gathered from the whole project. Copyright © 2002 John Wiley & Sons, Ltd.
Scanning laser system for photodynamic therapy of choroidal neovascularization
Authors: Obana Akira , Gohto Yuko 
Published: October 2002

AbstractBackground and ObjectivesIn order to improve selectivity of photodynamic therapy (PDT) to choroidal neovascularization (CNV) associated with age‐related macular degeneration, a laser scanning technique was applied to perform focal laser irradiation to the retina, and the occlusion effects of a new device to the choriocapillaris were evaluated in primate eyes.Study Design/Materials and MethodsThe device contains lasers for fundus observation of 785 nm and for PDT of 670 nm, matching the absorption peak of a photosensitizer, ATX‐S10(Na). The laser irradiated the shape on the retina specified before treatment and shut off automatically when the predetermined treatment was achieved. The occlusion of the choriocapillaris after PDT was documented by fluorescein and indocyanine green angiography and histology.ResultsThe area designated for PDT was easily drawn on the touch‐screen monitor, and occlusion of the choriocapillaris was achieved precisely in the area pre‐selected for treatment with 5 J/cm2 or more of radiance following administration of 8 mg/kg ATX‐S10(Na).ConclusionsThis device is useful for irradiating CNV of any shape, sparing the surrounding retina. Since our previous studies suggested that selective occlusion of CNV would decrease not only the functional disturbance caused by PDT, but also the recurrence of CNV, the present device may allow more effective PDT than the slit‐lamp system presently used. Lasers Surg. Med. 30:370–375, 2002. © 2002 Wiley‐Liss, Inc.