bluuebunny/crossref_metadata_2025_split huggingface dataset:
Sleep quality and psychopathological features in obese binge eaters
Authors: Vardar Erdal , Caliyurt Okan , Arikan Ender , Tuglu Cengiz 
Published: February 2004

AbstractThe objectives of this study were to determine the prevalence of Binge Eating Disorder (BED) and to investigate the subjective sleep qualities and the psychopathological features of BED in treatment‐seeking obese patients. Thirty‐six treatment‐seeking obese subjects and 37 control subjects were interviewed with the DSM‐IV research criteria for BED, The Pittsburgh Sleep Quality Index (PSQI), Bulimic Investigatory Test, Edinburg (BITE) and SCL‐90‐R scales. Eight out of 36 treatment‐seeking obese patients (22.2 per cent) met the criteria for BED. The PSQI global scores, sleep latencies and SCL‐PSDI, SCL‐interpersonal sensitivity subscale results were all significantly higher in treatment‐seeking BED obese subjects than non‐BED (N‐BED) subjects and controls. Our findings suggest that BED appears to be a common disorder in treatment‐seeking obese patients. The treatment‐seeking obese BED patients suffer from more psychopathological problems than N‐BED obese patients and controls, and the subjective sleep qualities are likely to be disrupted in patients with BED. Copyright © 2004 John Wiley & Sons, Ltd.
Work locus of control and its relationship to health and job satisfaction from a gender perspective
Authors: Muhonen Tuija , Torkelson Eva 
Published: February 2004

AbstractWith its focus on gender, the aim of this study was to investigate the role of work locus of control (WLC) for job satisfaction and health in the context of occupational stress. Data were collected from 281 women and men at both managerial and non‐managerial level in a Swedish telecom company. As hypothesized, external WLC was positively related to stressors and symptoms of ill‐health, whereas it was negatively related to job satisfaction. These results applied for both women and men. Even though ANOVAs did not show a gender difference in WLC, the results of the hierarchical multiple regression analyses indicated that WLC was a significant predictor of both symptoms of ill‐health and job satisfaction, but only for women. Besides these main effects WLC also acted as a moderator in the stress–health relationship for women. This indicates that separate analyses for women and men are needed in order to investigate potential gender differences that might otherwise go unnoticed. Copyright © 2004 John Wiley & Sons, Ltd.
Social identity, social influence and reactions to potentially stressful tasks: support for the self‐categorization model of stress
Authors: Haslam S. Alexander , Jetten Jolanda , O'Brien Anne , Jacobs Elissa 
Published: February 2004

AbstractAn experiment was conducted to investigate the role that social influence plays in the appraisal of a potentially stressful situation. Participants (N = 40) preparing for a mental arithmetic task were exposed to a message in which the task was described as stressful or challenging. The message was delivered by the same person in each condition but this person was said to be either an ingroup member (a University student) or an outgroup member (a stress disorder sufferer). Consistent with predictions derived from self‐categorization theory, message source and message content interacted to determine the stress experienced while performing the task. Findings imply that the impact of informational support is not constant but varies systematically as a function of the group membership of the support provider. Implications for theory and practice are discussed with emphasis on the importance of social context as a determinant not only of what information people are exposed to about stress but also of how that information is construed. Copyright © 2004 John Wiley & Sons, Ltd.
Paradigms for pharmacologic use as a treatment component in feline behavioral medicine
Authors: Overall Karen L 
Published: February 2004

Veterinary behavioral medicine remains an under-supported, under-appreciated, and under-taught specialty within veterinary medicine. Neuropsychopharmacology is the aspect that has provided the field with the most scientific legitimacy, but is also one of the most hotly debated. Paradigms for use of pharmacologic intervention include firstly ruling out any underlying medical cause. If a behavioral diagnosis can be made, treatment with psychotropic medication may be considered, although their use is most effective as part of an integrated treatment program that includes behavior modification. Used without an understanding of the mechanism of action, pharmacologic intervention may only blunt or mask behavior without altering processes or environments that produced the behavior. This paper reviews specific drugs, mechanism of action of those drugs, and relevant uses are reviewed for cats. Future advances in treatment in veterinary behavioral medicine will be pharmacological and neurophysiological. As the field of veterinary behavioral medicine expands, its paradigm will enlarge to include routine combination therapy and the implementation of neuropharmacological intervention as a diagnostic tool.
Properties of pregelatinized rice flour made by hot air or gum puffing
Authors: Lai Hsi‐Mei , Cheng Hsiao‐Hsien 
Published: February 2004

SummaryThree varieties of rice, TCW 70, TN 67 and TCN 1, with an amylose content of 1.0, 20.3 and 32.0%, were used to produce pregelatinized rice flour by using hot air fluidized‐bed puffing or gun‐puffing methods. Serious molecular degradation was introduced by the gun‐puffing process. However, there were no significant differences in the molecular weights of rice flour before or after the hot air fluidized‐bed puffing process. Pasting properties of pregelatinized rice flours were dependent on the rice variety and the types of pretreatment, and were significantly affected by the puffing method. Hydrothermal pretreatment had different effects on the pasting and hydration properties of pregelatinized rice flour, depending on whether it was made from waxy or non‐waxy rice. Various properties of pregelatinized rice flour could be attributed to the combined effects of gelatinization, retrogradation and degradation of starch molecules during processing.
Effect of spraying on chemical properties and bactericidal efficacy of electrolysed oxidizing water
Authors: Hsu Shun‐Yao , Kim Chyes , Hung Yen‐Con , Prussia Stanley E. 
Published: February 2004

SummaryA three‐factor, three‐by‐three‐by‐two‐level factorial designs were used for studying the effects of air pressure, sprayer orifice size and electrostatic charge of a spray gun on pH, oxidation‐reduction potential (ORP), electric conductivity and residual chlorine of electrolysed oxidizing (EO) waters with either low (9 mg L−1) or high concentration (88 mg L−1) of chlorine. Results indicated that a smaller orifice produced higher reduction in ORP and chlorine concentration than larger orifices. Electrostatic charge, in general, did not cause a significant reduction in chlorine concentration. High air pressure spray retained more chlorine and gave a higher ORP than low air pressure. EO water with high initial chlorine concentration achieved at least a 3–4 log10 CFU mL−1 reduction in Listeria monocytogenes populations when sprayed with the spray gun, while spraying with a commercial backpack sprayer or a poly‐tank sprayer eliminated Listeria population (9.4 log10 CFU mL−1 reductions) completely. These results demonstrated that although spraying reduced the chlorine in EO water by 20–97%, application of EO water through spraying has potential for reducing bacteria in food‐processing operations.
Beef and sheep mortadella: formulation, processing and quality aspects
Authors: Abdullah Basem Moh'd 
Published: February 2004

SummaryBeef and lamb mortadella samples were prepared under controlled conditions and stored for 16 weeks under refrigeration. Moisture, protein, fat, ash and sodium chloride contents were measured initially and pH, percentage of free fatty acids, thiobarbituric acid values, total volatile nitrogen content, residual nitrite concentration and microbiological status were determined at regular intervals throughout storage. The sensory quality of the mortadellas during the first 2 months of storage was evaluated. The results of these tests permitted assessment of the quality and safety of beef and lamb mortadella. The products were satisfactory with regard to chemical and microbiological analyses, but after 2 months storage, the poor colour of lamb mortadella limited the sensory acceptability. Measurements of rancidity, caused by lipid deterioration and protein breakdown, were the best indicators of product quality.
Sweet potato‐based pasta product: optimization of ingredient levels using response surface methodology
Authors: Singh Sukhcharn , Raina Charanjit Singh , Bawa Amrinder Singh , Saxena Dharmesh Chandra 
Published: February 2004

SummarySweet potato flour was used for the development of a pasta product. The system known as response surface methodology was used to analyse the effect of sweet potato flour, soyflour, water, Arabic gum and carboxy methyl cellulose (CMC) on quality responses (sensory, solids loss and hardness) of the pasta product. A rotatable central‐composite design was used to develop models for the responses. Responses were affected most by changes in soyflour and gum levels and to a lesser extent by sweet potato flour and water levels. Individual contour plots of the different responses were superimposed and regions meeting the maximum sensory score (33.8), minimum solids loss (16.6%) and maximum texture hardness (5616 g) were identified at 674 g kg−1 sweet potato flour, 195 g kg−1 water, 110 g kg−1 soyflour, 10.6 g kg−1 Arabic gum and 10.1 g kg−1 CMC levels.
Evaluation of physico‐chemical and sensory quality of frozen green grass pea (Lathyrus sativus L.)
Authors: Kmiecik Waldemar , Korus Anna , Lisiewska Zofia 
Published: February 2004

SummaryThe quality of grass peas (cv. Krab) intended for freezing was estimated at four degrees of seed maturity. The retention of basic physico‐chemical in dices such as dry matter, sugars, dietary fibre, total acids, total nitrogen, protein nitrogen and ash, as well as the sensory quality of frozen seeds prepared for consumption were used as the criteria in determining the overall quality value. Relative to fresh grass peas, the losses in cooked frozen seeds reached 47–64% for the content of reducing sugars, 36–53% of total sugars, 7–14% of starch, 2–4% of dietary fibre, 13–16% of total acids, 8–9% of total nitrogen and 4–6% of protein nitrogen. In cooked frozen seeds, differences between the first and the fourth maturity degree reached 47% in the case of dry matter content, 71% for starch, 166% for dietary fibre, 12% for acids, 51% for total nitrogen and 94% for protein nitrogen. The sensory quality of the cooked frozen grass peas was estimated to be from 4.17 to 4.77 on a 5‐score scale, and decreased with increasing seed maturity.
Effect of flour blending on functional, baking and organoleptic characteristics of bread
Authors: Dhingra Shfali , Jood Sudesh 
Published: February 2004

SummarySoybean (full‐fat and defatted) and barley flours were incorporated into wheat flour at 5, 10, 15 and 20% substitution levels. The gluten content, sedimentation value and water absorption capacity of the flour blends and the mixing time of the dough decreased with increase in the level of soybean and barley flour separately and in combinations. Protein and glutelin contents increased significantly on blending of soyflour (full‐fat and defatted) to bread wheat flour. The breads prepared from the blends also varied in their loaf weight, loaf volume and sensory characteristics. The bread volume decreased with increasing amount of non‐wheat flour substitution. The crumb colour changed from creamish white to dull brown and a gradual hardening of crumb texture was observed as the addition of soybean (full‐fat and defatted) and barley flours increased. At the higher levels, the acceptability declined because of the compact texture of the crumb and the strong flavour of the product. The addition of 10% of soyflour (full‐fat and defatted) or 15% of barley flour, full‐fat soy + barley or defatted soy + barley flour to bread flour produced acceptable bread.
Effects of heat treatment on the quality of fresh‐cut Chinese water chestnut
Authors: Peng Litao , Jiang Yueming 
Published: February 2004

SummaryA heat treatment to inhibit browning and maintain the quality of fresh‐cut Chinese water chestnut was developed. Slices of Chinese water chestnut, cv. Guilin, were immersed in boiling water for 30 s, placed into film‐wrapped trays and then stored at 4 °C for up to 12 days. Changes in browning, eating quality and disease incidence were measured. The effect of heat treatment on the content of total phenolics and activities of phenylalanine ammonia lyase (PAL), polyphenol oxidase (PPO) and peroxidase (POD) was also evaluated. The heat treatment effectively prevented browning associated with PAL, PPO and POD activities and total phenolic content and delayed the decrease in eating quality, which is associated with reduced total soluble solids, titratable acidity and ascorbic acid, compared with fresh‐cut Chinese water chestnut. Inhibition of browning by heat treatment without microbial growth was achieved for 12 days of storage at 4 °C. These results showed that heat treatment effectively maintained the quality of fresh‐cut Chinese water chestnut.
Chemical composition, functional properties and baking potential of African breadfruit kernel and wheat flour blends
Authors: Akubor Peter I. , Badifu Gabriel I. O. 
Published: February 2004

SummaryThe chemical composition and functional properties of African breadfruit kernel flour (ABKF), wheat flour (WF) and their blends were determined. Cookies prepared from the blends were evaluated for their protein contents, physical and sensory characteristics. The flour blends had higher protein, fat and ash contents than WF. The level of these nutrients improved with increased amounts of ABKF in the blends. Foaming, water and oil absorption capacities of the flour blends increased, while the foam stability decreased with increased level of ABKF. The protein contents of the composite flour cookies were higher than that of the all WF cookie. There were no significant differences (P > 0.05) in the flavour of the composite flour cookies and that of all WF cookies. However, sensory scores differed significantly (P < 0.05) amongst them for colour, texture and overall acceptability.
Physicochemical parameters and pollen analysis of Moroccan honeydew honeys
Authors: Díez María Josefa , Andrés Cristina , Terrab Anass 
Published: February 2004

SummaryThe honeydew elements in 152 honeys from Morocco were studied. The main honeydew indicators are mycelia and fungal spores and, generally speaking, they were found in small percentages. Five mixed or forest honey samples were found by a sediments study, with a proportion of honeydew elements/number of pollen grains from nectariferous species of 1.04–1.83. Their origin (floral or honeydew) could not be confirmed in all cases by physicochemical parameters (pH, mineral content, electrical conductivity, sugars and colour) that were analysed, but recommendations for their characterization are presented.
Qualities and antioxidant properties of bread as affected by the incorporation of yam flour in the formulation
Authors: Hsu Chin‐Lin , Hurang Shu‐Lin , Chen Wenlung , Weng Yih‐Ming , Tseng Chin‐Yin 
Published: February 2004

SummaryYams (the tubers of Dioscorea spp.) are widely consumed but are also regarded as a medicinal food in China. Traditional Chinese herbal medicines using yams are only available on a seasonal basis, as yams quickly deteriorate during winter storage. Yam (Dioscorea purpurea, a major variety of yams in Taiwan) was freeze‐dried and ground to obtain yam flour. Bread was made by replacing up to 25% of wheat flour with yam flour. Although the loaf volume decreased with the addition of yam flour, the results showed that up to 20% of yam flour could be included in bread formulation without altering the sensory acceptance of the blended bread. The incorporation of yam flour in bread markedly increased the antioxidant capacity of the bread as tested by both DPPH free radical scavenging and total antioxidation tests. Breads containing yam flour can broaden the utilization of yams and may be regarded as possible health‐promoting foods.
Preparation of tofu using chitosan as a coagulant for improved shelf‐life
Authors: No Hong Kyoon , Meyers Samuel P. 
Published: February 2004

SummaryThe potential of chitosan as a coagulant in commercial tofu preparation was investigated with six chitosans of different molecular weights using various treatments. The following optimum processing conditions for tofu preparation were proposed: chitosan with a molecular weight of 28 kDa; chitosan solution type, 1% chitosan/1% acetic acid; chitosan solution to soymilk ratio, 1 : 8; coagulation temperature, 80 °C; coagulation time, 15 min. However, the sensory quality of tofu was notably improved using a 1 : 1 mixture of 1% acetic acid and 1% lactic acid instead of 1% acetic acid alone as a chitosan solvent. Tofu prepared with chitosan had lower ash and higher protein content than those of commercial products tested. In storage tests, the chitosan‐tofu had a longer shelf‐life, about 3 days, than tofu made with CaCl2. This added shelf‐life is significant in view of the magnitude (366 000 tonnes year−1) of tofu produced from commercial tofu plants (1407 plants as of 1998) in Korea.
Use of scanning electron microscopy to indicate the similarities and differences in pseudocereal and cereal proteins
Authors: Gorinstein Shela , Pawelzik Elke , Delgado‐Licon Efren , Yamamoto Kazutaka , Kobayashi Shoichi , Taniguchi Hajime , Haruenkit Ratiporn , Park Yong‐Seo , Jung Soon‐Teck , Drzewiecki Jerzy , Trakhtenberg Simon 
Published: February 2004

SummaryIsolated and separated protein fractions from cereal and pseudocereal grains were analysed by sodium dodecyl sulphate polyacrylamide gel electrophoresis and scanning electron microscopy. Prolamin, the main storage protein in cereal such as maize, showed a difference in electrophoretic patterns and fine structure in comparison with those from amaranth and soybean. In contrast glutelins from amaranth, soybean and maize showed some similarity in the distribution of protein bands and in microstructure. Amaranth and soybean were closely similar in distribution of protein fractions and their microscopic structure. As an addition to chemical analyses, microscopy helped to understand and visualize structural changes and textural differences in protein fractions. Pseudocereals can be used as a nutritive substitute of some cereals in functional foods.
Changes in vascular endothelial growth factor production associated with decidualization by human endometrial stromal cells in vitro
Authors: Matsui Naohiko , Kawano Yasushi , Nakamura Satomi , Miyakawa Isao 
Published: February 2004

Background. The aim of this study was to clarify changes in the expression of vascular endothelial growth factor (VEGF) during decidualization by endometrial stromal cells (ESCs) in vitro.Methods.  ESCs were separated by enzymic digestion and filtration, and were cultured with RPMI 1640 in 10% fetal calf serum (FCS) and treated with medroxyprogesterone acetate (MPA) and dibutyryl‐cyclic adenosine monophosphate (db‐cAMP) to induce decidualization in vitro. The levels of prolactin (PRL) in the culture media were measured by enzyme immunoassay (EIA) and the levels of VEGF were measured by enzyme‐linked immunosorbent assay (ELISA). The expression of VEGF mRNA by ESCs and decidualized cells was analyzed by Northern blot analysis.Results.  In treated cells, PRL production was significantly increased due to treatment with both db‐cAMP (0.5 mmol/L) and MPA (100 nmol/L). VEGF mRNA expression was detected without any stimulation by ESCs. VEGF production was also significantly greater in cells treated with db‐cAMP (0.5 mmol/L) and MPA (1 nmol/L or 100 nmol/L) than in control cells. VEGF mRNA was also increased in association with decidualization in vitro.Conclusions.  VEGF production increased in association with decidualization in this in vitro study. Decidualization of ESCs may play a role in the induction of growth in the human fetus and/or placentation. The mechanism involved may include influencing the production of angiogenic growth factors such as VEGF.
Arterial oxygen tension during sleep in the third trimester of pregnancy
Authors: Prodromakis E. , Trakada G. , Tsapanos V. , Spiropoulos K. 
Published: February 2004

Background.  Changes during pregnancy include reduced functional residual capacity (FRC) and residual volume (RV), increased alveolar difference for oxygen and, in the supine position, reduced cardiac output. In conjunction with sleep‐related disturbances, these changes could lead to maternal oxygen desaturation during sleep.Objectives.  Because of conflicting data from respiratory sleep studies in pregnancy, we performed complete polysomnography on 21 pregnant women at the 36th week of gestation and again postpartum. We also measured the partial pressure of oxygen in the arterial blood (PaO2) in the supine and sitting positions.Methods.  We tested 21 healthy pregnant women at the 36th week of gestation. Arterial samples were taken in the sitting position. Complete polysomnography was performed in all of the pregnant women. Before the polysomnography arterial samples were taken in the supine and sitting positions and then every 2 h until termination of the study.Results.  We did not find any correlation between SaO2/PaO2 levels and apnea, hypopnea or percent of rapid eye movement (REM) sleep. The frequency of apnea and hypopnea was significantly lower during pregnancy (5.81 ± 2.1 apneas or hypopneas per hour of sleep) than postpartum (12.1 ± 2.7 apneas or hypopneas per hour of sleep) (p < 0.001), which may be due to the raised level of progesterone. The PaO2 levels in the supine position were significantly lower than in the sitting position at 36 weeks of gestation (p < 0.001). No differences were found between PaO2 levels in the sitting and supine positions postpartum (p < 0.5).Conclusions.  According to our results we conclude that 1) the frequency of apnea and hypopnea in pregnancy was significantly lower than postpartum, and 2) a significant difference in PaO2 levels in the sitting and supine positions was observed at 36 weeks of gestation.
Plasma homocysteine in early and late pregnancies complicated with preeclampsia and isolated intrauterine growth restriction
Authors: D'Anna Rosario , Baviera Giovanni , Corrado Francesco , Ientile Riccardo , Granese Domenico , Stella Narciso Carlo 
Published: February 2004

Background.  Elevated circulating homocysteine is an independent risk factor for cardiovascular disease. Increased homocysteine plasma levels have been reported to occur in approximately 20–30% of women with preeclampsia and it has been suggested that they may predict the subsequent development of preeclampsia.Methods.  In a cohort of 1874 pregnant women followed longitudinally, who participated in the Down screening program, 27 developed preeclampsia and 36 intrauterine growth restriction (IUGR). A control group of 63 uneventful pregnancies was selected. Plasma homocysteine was assayed in the early second trimester and at delivery in all groups. Data were compared with Wilcoxon's matched‐pair test.Results.  No statistically significant difference of plasma homocysteine between controls and preeclamptic or IUGR pregnancies in the early second trimester were found. There was a significant difference, only at delivery, between the preeclamptic subjects and the controls.Conclusions.  We failed to demonstrate a plasma homocysteine predictive value in pregnancies subsequently complicated by preeclampsia and IUGR. As previously stated, we found that an elevated homocysteine plasma level is associated with overt preeclampsia.