bluuebunny/crossref_metadata_2025_split huggingface dataset:
Unfairness at work as a predictor of absenteeism
Authors: de Boer Elpine M. , Bakker Arnold B. , Syroit Jef E. , Schaufeli Wilmar B. 
Published: October 2002

AbstractThis study among 514 security guards examines the relationship between perceptions of unfairness at work and absenteeism during a one‐year follow‐up. On the basis of previous theoretical work and fragmented empirical evidence, it was hypothesized that distributive unfairness causes absence behavior in a direct or indirect way (through health complaints). Procedural unfairness was hypothesized to cause absence behavior through affective commitment or through health complaints. Results of a series of structural equation modelling analyses offer support for the mediating role of health complaints in the relationship between (distributive and procedural) unfairness at work and absenteeism. Moreover, our findings demonstrate that perceived unfairness contributes to explaining T2‐absenteeism over and above the impact of T1‐absenteeism and traditional work‐related stressors (i.e., work load and low job control). The theoretical and practical implications of these findings are discussed. Copyright © 2002 John Wiley & Sons, Ltd.
Generational differences: revisiting generational work values for the new millennium
Authors: Wey Smola Karen , Sutton Charlotte D. 
Published: October 2002

AbstractAs we enter the new millennium and face the entrance of another generation of workers into the changing world of work, managers are encouraged to deal with the generational differences that appear to exist among workers. This paper revisits the issue of generational differences and the causes of those differences. Data were obtained from more than 350 individuals across the country who responded to a request to complete a survey. Current generational differences in worker values are analysed and the results are compared to a similar study conducted in 1974. Results suggest that generational work values do differ. To a lesser degree, the results suggest that work values also change as workers grow older. Finally, the results indicate an increasing desire among American workers to balance work and personal goals. This change in attitude was reflected even within the same cohort group. Copyright © 2002 John Wiley & Sons, Ltd.
Foraminifera, testate amoebae and diatoms as sea‐level indicators in UK saltmarshes: a quantitative multiproxy approach. W. Roland Gehrels, Helen M. Roe and Dan J. Charman Journal of Quaternary Science Vol 16 No 3 2001, pages 201–220.
Authors: Gehrels W. Roland , Roe Helen M. , Charman Dan J. 
Published: October 2002

AbstractThe original article to which this Erratum refers was published in Journal of Quaternary Science 16 (3) 2001, 201‐220.
Relaxation study of elementary excitations in Bi2212 investigated by picosecond Raman spectroscopy
Authors: Machtoub L. H. , Suemoto T. , Shimoyama J. , Kishio K. 
Published: October 2002

AbstractWe report a relaxation study of elementary excitations in heavily underdoped Bi2Sr2CaCu2O8+δ (Bi2212) using picosecond Raman Spectroscopy. In B1g symmetry, the two‐magnon peak shows a super‐linear power dependence which is ascribed to excess magnon population. In contrast, the broad feature observed in A1g + B2g symmetry shows a sub‐linear power dependence, suggesting a different origin from the two‐magnon scattering. We could recognize a time response <0.5 ps for the B1g two‐magnon peak. We also observed super‐linear behavior in the power dependence of the 295 and 465 cm−1 anti‐Stokes vibrational modes, in contrast to linear behavior on the Stokes side. We propose to explain the non‐linear behavior in terms of non‐equilibrium phonons. Copyright © 2002 John Wiley & Sons, Ltd.
SERS studies of the adsorption of 1‐phenyl‐5‐mercaptotetrazole on silver sols
Authors: Pergolese Barbara , Bigotto Adriano 
Published: October 2002

AbstractSurface‐enhanced Raman scattering spectra of 1‐phenyl‐5‐mercaptotetrazole (PMT) and of the corresponding sodium salt adsorbed on silver sols were recorded in the 3700–2800 and 1800–150 cm−1 regions. The SERS spectra obtained in both cases are the same, therefore it can be deduced that PMT adsorbs on silver sol in the ionized thiol form (PMTA). Moreover, the similarity between SERS and normal Raman spectra of the corresponding silver complex (AgPMTA) is diagnostic of chemisorption of the substance on the silver surface. SERS data were interpreted with the help of the results of DFT calculations on PMTA and AgPMTA. On the basis of the description provided by the potential energy distribution of the vibrational normal modes related to the most enhanced bands in the SERS spectra, it can be deduced that PMTA interacts with the silver sol via the lone pairs of the sulphur and of one of the nitrogen atoms. The orientation of the tetrazole ring is nearly edge‐on with respect to the metal surface, whereas the molecular plane of benzene ring is inclined to it. Copyright © 2002 John Wiley & Sons, Ltd.
Raman scattering from the peroxide ion in Cs2O2
Authors: Livneh Tsachi , Band Alisa , Tenne Reshef 
Published: October 2002

AbstractThe Raman spectrum of Cs2O2 excited at 632.8 nm shows a single O2−2 fundamental band at wavenumber of 742.5 cm−1 and second and third overtones at 1468.5 and 2176.8 cm−1, respectively. The harmonic wavenumber ωe = 759.5 ± 0.7 cm−1 and anharmonicity constant ωexe = 8.4 ± 0.3 cm−1 were calculated directly from the measurements. These results are compared with ωe = 1151.0 ± 1.5 cm−1 and ωexe = 9.6 ± 0.5 cm−1 recently found for O2− ion in CsO2 by others. The lower ωexe of O2−2 relative to that of O2− indicates a broader (smaller curvature) anharmonic oscillator potential well. Copyright © 2002 John Wiley & Sons, Ltd.
Effects of manufacturing process variables on the physicochemical and sensory characteristics of Galician chorizo sausage
Authors: Fernández‐Fernández E , Vázquez‐Odériz M L , Romero‐Redríguez M A 
Published: October 2002

AbstractPhysicochemical and sensory changes were evaluated during the curing of Galician chorizo, comparing samples from three different manufacturers (each of whom uses different procedures for smoking and curing). The observed variations were in all cases largely explained by pairwise differences between one of the manufacturers (manufacturer C) and the other two and are probably attributable to the more traditional and less strictly controlled process conditions used by manufacturer C.© 2002 Society of Chemical Industry
Influence of storage temperature and ascorbic acid addition on pomegranate juice
Authors: Martí Nuria , Pérez‐Vicente Antonio , García‐Viguera Cristina 
Published: October 2002

AbstractOur recent work shows that in pomegranate juice the destructive effect of ascorbic acid on anthocyanins is not well correlated with changes in the observed colour. However, the addition of vitamin C to this juice has no additional benefit, since ascorbic acid degradation is very rapid and a slightly orange hue results, after a period of storage, in those juices to which ascorbic acid was added. Data are also included on the influence of storage temperature on juice colour stability, indicating that this parameter is more specific for colour alteration and anthocyanin degradation.© 2001 Society of Chemical Industry
Mathematical modelling of the heat inactivation of trypsin inhibitors in soymilk at 121–154 °C
Authors: Kwok Kin‐Chor , Liang Han‐Hua , Niranjan Keshavan 
Published: October 2002

AbstractResponse surface methodology (RSM) was used to investigate the effects of processing temperature and time on the inactivation of trypsin inhibitors (TI) in soymilk. The factorial experimental design consisted of four levels of temperature and six levels of time in a temperature range of 121–154 °C and a time interval of 10–90 s. A quadratic polynomial equation, relating log(% TI retained) as a function of heating time and temperature, was satisfactorily fitted to the experimental data by least squares regression with r2 (correlationcoefficient) = 0.959. Within the range of heating times investigated, TI in soymilk was satisfactorily destroyed to 10% retained at 143 and 154 °C with 62 and 29 s heating time respectively.© 2002 Society of Chemical Industry
Residual effect of CO2 on hake (Merluccius merluccius L) as a function of the period of time in controlled atmosphere storage
Authors: Ruiz‐Capillas Claudia , Moral Antonio 
Published: October 2002

AbstractWhole gutted hake kept in a controlled atmosphere (60% CO2/15% O2/25% N2) for 7 and 12 days in containers in the hold of the fishing vessel and then stored conventionally in ice was compared with hake stored in ice and treated in the traditional way. The residual effect of the atmosphere containing CO2 prolonged the shelf‐life of chilled hake by 2–5 days compared with that of hake stored in ice. This residual effect of CO2 was dependent on the period of time in the controlled atmosphere; 12 days in this atmosphere was the optimum to obtain the maximum residual effect of CO2. On day 25 the legal limit of total volatile basic nitrogen (TVBN) was reached in hake previously kept under the controlled atmosphere for 12 days (CA12), and the hake was also rejected in the inspection and pH analyses. However, this lot did not reach the legal limit of trimethylamine nitrogen (TMA‐N) during the 25 days of storage. Similar results were found by a sensory panel, who rated the hake kept in controlled atmosphere storage (CA12) well.Copyright © 2002 Society of Chemical Industry
Inhibition of amylases present in ruminal particle‐associated micro‐organisms
Authors: Martínez T F , Díaz M , Moyano F J 
Published: October 2002

AbstractThe effect of different substances potentially inhibitory of ruminal amylase activity in sheep was assessed using biochemical and electrophoretic assays. Most amylase activity was detected in the particle‐associated fraction (70%) of the ruminal contents (which was selected for the assays) in comparison with the bacterial (21%) and extracellular (9%) fractions. Salts of divalent ions such as Sn2+, Hg2+, Cu2+ and Zn2+ produced 90, 82, 65 and 44% inhibition of amylase activity respectively when assayed at a relative concentration of 5 × 10−3 mol l−1. Organic acids such as tannic, formic, ascorbic and benzoic acid produced 79, 48, 43 and 37% inhibition respectively, whereas chelators such as EDTA, EGTA and 1,10‐phenanthroline produced an inhibition ranging from 32 to 37%. Substrate SDS‐PAGE zymograms allowed the identification of different amylase‐active bands in ruminal extracts, showing a wide range of relative molecular masses (from 36 to more than 100 kDa). Such zymograms also confirmed the effect of some inhibitors. The reversibility of the inhibitory effect of some of the assayed substances was assessed. ZnSO4 was the most persistent inhibitory substance even at low concentrations and, owing to its low toxicity, appears to be an adequate substance to reduce the high in vitro ruminal degradation of starch. Implications for the process of enzymatic digestion of starch are discussed.© 2002 Society of Chemical Industry
Effects of cassava processing methods on antinutritional components and health status of children
Authors: Ojo Omorogieva , Deane Rashid 
Published: October 2002

AbstractThis study was conducted to evaluate cassava processing methods in Nigeria, its antinutritional components and the possible impact on the health status of children. The traditional method of cassava processing involved peeling of cassava tubers with a knife, manual grating, dewatering with logs of wood and/or stones, sieving with a cane‐woven sieve and frying in a local metal fryer on a wood fire. In contrast, the modern method involved the use of knives for peeling, a mechanical grater, a hydraulic press for dewatering, iron sieves for sieving and an improved metal fryer for frying on a coal fire. The products of both methods included gari (accounting for 70% of Nigeria's total cassava consumption) and lafun. The intake of gari and other foods in 129 3–5‐year‐old children in Benin City, Nigeria was also assessed based on a food frequency questionnaire. The children were classified into normal and protein‐deficient groups using lower/middle/upper‐arm circumference and clinical features of malnutrition. Based on the number of households in villages around Benin City who were involved in cassava processing, 90% used the traditional processing method compared with 10% using the modern method, although the latter controlled the commercial production and sale of gari. There were significantly (P < 0.05) higher intakes of protein and energy in normal compared with protein‐deficient children, but the latter group obtained higher percentages of protein and energy from gari. In addition, the correlation between the amount of gari consumed and clinical scores of malnutrition was low (R2 < 0.2). This may be due to the children consuming gari from both methods and also from different sources. The average gari intake for these children was 320 g day−1 and HCN levels may be as high as 10.24 mg day−1. Some children who are exposed to these levels with poor nutritional status and lack of access to food varieties may develop sublethal effects in the short term. The higher protein intake by the normal children may also reduce the toxicity of HCN. We conclude that methods of processing cassava have profound effects on HCN retention and chemical composition of cassava products. In addition, the modern processing method is more efficient than the traditional method, with significantly reduced processing losses, labour input and levels of HCN. The HCN content in combination with the quantity and quality of protein in the diet has significant impact on the health status of children. Therefore, in susceptible children with poor nutritional status who consume inadequately processed cassava products with limited food choice, these may predispose them to the effects of HCN and thiocyanate.© 2002 Society of Chemical Industry
The use of FT‐IR microspectroscopic mapping to study the effects of enzymatic retting of flax (Linum usitatissimum L) stems
Authors: Himmelsbach David S , Khalili Sadia , Akin Danny E 
Published: October 2002

AbstractFourier transform infrared (FT‐IR) microspectroscopic mapping was investigated as a tool to study the effects of enzymatic retting of flax stems. The FT‐IR technique permitted the elucidation of the relative loss or changes in the distribution of key chemical components after treatment with enzymes or enzyme/chelator mixtures in association with visible changes in structure. Cross‐sections of Ariane flax stems were treated with SP 249 (a pectinase‐rich enzyme mixture from Novo Nordisk) at 0.5, 0.7 or 1.0 ml l−1 concentration in pH 5 acetate buffer for 6 h at 40 °C. Flax stems treated with 0.5 or 0.7 ml l−1 SP 249 and 50 mM oxalic acid as a chelator were also investigated by the technique. The results indicated that treatment with 0.5 ml l−1 SP 249 alone was ineffective in releasing the fibre bundles from the surrounding tissue, but the release was increased by the addition of 50 mM oxalic acid as a likely chelator for the cations of pectate salts. However, the IR spectra of the bundles indicated that an insoluble oxalate salt remained on the tissue after this treatment. Increasing the concentration of SP 249 to 0.7 ml l−1 plus 50 mM oxalic acid was effective in releasing the fibre bundles and generating some ultimate fibres with no detectable oxalate expectate salt residues. Increasing the SP 249 concentration to 1.0 ml l−1 without using oxalic acid was effective in separating the fibre bundles into ultimate (individual) fibres, leaving no pectate salt residue and only a trace of pectic esters and/or acids. The use of infrared mapping, or so‐called chemical imaging, is shown to have advantages over visible imaging alone in that it can detect and locate the chemical species present after each treatment in relation to the anatomical features of the flax stem. This analytical tool shows promise as a technique by which to study the effects of enzymatic treatment of natural fibre materials.Published in 2002 for SCI by John Wiley & Sons, Ltd
Rheological characteristics of suwari and kamaboko gels made of surimi from Indian major carps
Authors: Sankar Thazhakot V , Ramachandran Alappat 
Published: October 2002

AbstractThe gel strength, compressibility and folding characteristic of suwari (set) and kamaboko (set and cooked) gels prepared from rohu (Labeo rohita), catla (Catla catla) and mrigal (Cirrhinus mrigala) surimi were examined to understand the occurrence of suwari and modori phenomena in surimi from major freshwater carps. Suwari setting of gels did not take place at lower temperatures. Suwari gels showed good gel strength at 50 °C for rohu and at 60 °C for catla and mrigal after 30 min setting time. Incubation for 60 min decreased the gel strength at 60 °C for rohu and catla. Setting at 25 °C followed by cooking at 90 °C increased the gel strength. Increased setting temperature, however, decreased the gel strength of cooked gels. Gel strength and compressibility data were supported by folding characteristics.© 2002 Society of Chemical Industry
LC–MS analysis of anthocyanins from purple corn cob
Authors: de Pascual‐Teresa Sonia , Santos‐Buelga Celestino , Rivas‐Gonzalo Julián C 
Published: October 2002

AbstractLiquid chromatography coupled with diode array spectrophotometry and mass spectrometry detection (LC–DAS–MS) has been applied to the study of the anthocyanin composition of a commercial extract from purple corn cob used as a colourant additive in the food industry. Nine different anthocyanins were isolated using semipreparative HPLC and identified by LC–MS and hydrolytic techniques. Useful information for the identification of compounds was also obtained from their fragmentation patterns (MS–MS spectra). Six of these anthocyanins seem to be present in the original cob, namely cyanidin‐3‐glucoside, pelargonidin‐3‐glucoside, peonidin‐3‐glucoside and their respective malonyl derivatives. The other three are produced during the industrial extraction process and have been identified as the corresponding ethylmalonyl derivatives.© 2002 Society of Chemical Industry
Formation of selected biogenic amines in carp meat
Authors: Křížek Martin , Pavlíček Tomáš , Vácha František 
Published: October 2002

AbstractChanges in biogenic amine content in carp (Cyprinus carpio) muscle were studied. Fish halves and minced fish meat were stored at 3 and 15 °C. Both the temperature of storage and the type of meat processing had statistically important effects on the amine content. In another set of experiments, temperature and the preservative effects of Purac at various concentrations were tested. Purac can extend the shelf‐life of fish halves stored at 3 °C by about 5 days. Putrescine concentration is proposed as a chemical indicator of carp meat quality. Decomposition is apparent when the putrescine content in the meat exceeds 20 mg kg−1.© 2002 Society of Chemical Industry
Evidence of low selenium concentrations in UK bread‐making wheat grain
Authors: Adams Martin L , Lombi Enzo , Zhao Fang‐Jie , McGrath Steve P 
Published: October 2002

AbstractThe selenium concentration of representative bread‐making wheat (Triticum aestivum L) samples was measured in national grain surveys collected in 1982 (n (number of samples) = 180), 1992 (n = 187) and 1998 (n = 85) from major wheat‐growing regions around the UK. The means and distributions of selenium concentrations over the three years were similar, with mean grain concentrations of 0.025, 0.033 and 0.025 mg kg−1 dry weight respectively and inter‐quartile ranges varying from 0.015 mg kg−1 in 1982 to 0.019 mg kg−1 in 1992 samples. No long‐term changes in the distribution of wheat selenium concentrations were found over the 17 year period. Geographical mapping of the concentrations identified an area of eastern England as having high grain concentrations compared with other UK regions. There were no significant correlations between grain selenium and grain sulphur concentrations for the national survey samples. However, at an individual field experimental site, increasing the rate of sulphur addition was found to decrease grain selenium concentration significantly. The daily UK dietary contribution of selenium from wheat‐based products was estimated and the daily intake was calculated to be 6.4 µg selenium, around one‐tenth of the UK recommended intake values for men and women.© 2002 Society of Chemical Industry
Seasonal effects on storage proteins and gluten strength in four Swedish wheat cultivars
Authors: Johansson Eva , Nilsson Helle , Mazhar Hifza , Skerritt John , MacRitchie Finlay , Svensson Gunnar 
Published: October 2002

AbstractWeather variations in Sweden result in differences in the bread‐making quality of wheat. This study investigated whether the variation in bread‐making quality caused by yearly weather fluctuations could be explained by variation in protein composition, amount of storage proteins, protein subunits and protein groups, and relative amount and size distribution of polymeric proteins. Four spring wheat (Triticum aestivum L) cultivars grown in Sweden during three different years were investigated. Bread‐making quality and gluten strength were measured using baking and glutograph tests. SDS‐PAGE, SE‐HPLC, RP‐HPLC and ELISA were applied for investigation of protein composition, amount of storage proteins, protein subunits and protein groups, and relative amount and size distribution of polymeric proteins. The bread volume within cultivars varied depending on the cultivation year. The highest gluten strength was found in 1994 and the weakest in 1991. Variation in composition or relative amount of specific storage proteins, protein subunits or protein groups could not explain the variation in gluten strength between years. Instead, a significant relationship was found between the cultivation year and the percentage of unextractable polymeric protein in the total polymeric protein. The percentage of unextractable polymeric protein in the total polymeric protein was found to be highest during years when gluten strength was also high.© 2002 Society of Chemical Industry
Use of 1‐methylcyclopropene to extend the postharvest life of lettuce
Authors: Wills Ron B H , Ku Vivian V V , Warton Michelle A 
Published: October 2002

AbstractThis study examined the effect of fumigation of iceberg lettuce with 1‐methylcyclopropene (1‐MCP) at 0.1–1 µl l−1 for 1–5 h on the storage life at 5 °C in air containing 0.1 µl l−1 ethylene. 1‐MCP extended the storage life of shredded lettuce at all concentrations, with the optimal treatment being fumigation with 0.1 µl l−1 1‐MCP for 1 h at 5 °C, which resulted in an extension in storage life of about 50% over untreated lettuce. Application of this treatment to whole lettuce heads resulted in a 100% increase in storage life. 1‐MCP thus appears to be of considerable commercial potential for the lettuce industry.© 2002 Society of Chemical Industry