bluuebunny/crossref_metadata_2025_split huggingface dataset:
Influence of different oilseed cake incorporation on batter rheology, proximate composition, texture, antioxidant and sensory properties of wheat flour muffins
Authors: Kaur Manpreet , Singh Balwinder , Kaur Amritpal 
Published: September 2022

SummaryOilseed cake flour (OCF) can be incorporated into baked foods to improve nutritional properties and solve problems related to the food sustainability. In this study, wheat flour muffins were prepared by incorporating flaxseed (FCF), sesame (SCF), mustard (MCF), nigella (NCF) and groundnut (GCF) cake flour at 10%, 20% and 30% levels. The batters prepared by incorporating different OCF were evaluated for viscoelasticity (G′, G″ and tan δ) and the changes in proximate composition, texture, antioxidant activity, sensory properties and shelf life of muffins were studied. The OCF incorporation had increased the batter viscoelasticity (increased G' and G"), hardness, springiness and gumminess while decreased the cohesiveness of muffins. The ash, fat, protein, phenolic content and radical scavenging activity increased, while moisture content, colour values (crust and crumb), bake loss, specific volume and height of muffins decreased with OCF incorporation. The 30%NCF‐incorporated muffins had longer shelf life and lower sensory scores for colour, taste, odour, texture and overall acceptability. The 10%FCF‐ and 10%SCF‐incorporated muffins had better texture, nutritional profile and shelf life while wheat‐alone muffins had comparable hardness, cohesiveness, specific volume and sensory properties.
A review on amaranth protein: composition, digestibility, health benefits and food industry utilisation
Authors: Rivero Meza Silvia Leticia , Hirsch Ramos Adriano , Cañizares Lázaro , Raphaelli Chirle de Oliveria , Bueno Peres Betina , Gaioso César Augusto , Egea Isabel , Estrada Yanira , Flores Francisco Borja , de Oliveira Mauricio 
Published: September 2022

SummaryAmaranth grains are a source of proteins such as albumins and globulins with well‐balanced amino acids profile since they are rich in lysine and methionine, which are scarce in other cereals. Amaranth proteins also show a great bioavailability that contributes to their high quality and, consequently, become a potential substitute for animal‐based foods. This review aims to provide a comprehensive summary of the recent research on screening of amaranth proteins as well as their isolation, fractionation, amino acid composition and digestibility. In addition, we carried out an important overview of the nutritional benefits of amaranth proteins and its application as ingredients in food systems. The amaranth has an excellent balance of amino acids and bioactive peptides, with potential health benefits. The consumption of amaranth proteins can promote human health due to their potential to reduce the risk of suffering chronic diseases, while their bioactive peptides play a fundamental role as antioxidant, anti‐inflammatory, anti‐hypertensive and antimicrobial activities. This review makes an important contribution and approaches the potentiality of using amaranth as a plant protein source, addresses its digestibility and the beneficial health effects brought mainly by the bioactive peptides present in grains.
Hydrogel with the network structure fabricated by anthocyanin–gelatin crosslinking and improved mineral encapsulation ability
Authors: Chen Yun , Cao Xuejiao , Chen Qiqi , Ye Xueying , Zeng Qingzhu , Yuan Yang , Dong Lihong , Huang Fei , Su Dongxiao 
Published: September 2022

SummaryIn this study, four polyphenols (tea polyphenol, procyanidin, anthocyanin and gallic acid) were applied to crosslink with gelatin (G), in order to explore the crosslinking mechanisms of polyphenol–gelatin hydrogels with desirable properties and its potential applications. The results showed that the crosslinking effect of polyphenols with gelatin was affected by pH and the types and concentration of polyphenols. The network of polyphenol–gelatin on the microscopic level was ordered with 0.075% polyphenol (anthocyanin, tea polyphenol and procyanidin). The polyphenol–gelatin hydrogel exhibited the highest system stability and the best freeze‐dried network structure at pH 8. According to the results of circular dichroism (CD), ultraviolet (UV), and Fourier transform infrared spectroscopy (FTIR), both the solutions and freeze‐dried samples of polyphenol–gelatin under optimised conditions showed more ordered microstructure than pure gelatin. The addition of polyphenols posted significant impacts on changed the secondary structure of polyphenol–gelatin complexes. Also, the anthocyanin–gelatin hydrogel generally showed the higher encapsulation efficiency than pure gelatin and other polyphenol–gelatin samples, of which the highest mineral loading capacity (Mg, Mn and Cu) was 7.04% higher than that of pure gelatin, where anthocyanin acted as a crosslinker under alkaline condition that greatly improved the microstructure, stability and nutrition encapsulation efficiency of gelatin.
Role of hydrocolloids in improving the rheology, quality characteristics, and microstructure of gluten‐free proso millet bread
Authors: Tamilselvan T. , Sharma Shivani , Thomas Pinchu Elizabath , Goyal Kanchan , Prabhasankar Pichan 
Published: September 2022

SummaryThe effect of xanthan gum (XG), guar gum (GG), and hydroxypropyl methylcellulose (HPMC) at different concentrations (0.5, 1.0, 1.5, 2.0 g/100 g) on the development of gluten‐free proso millet bread was studied. HPMC and GG addition showed a remarkable increase in the loss and storage modulus, indicating the viscoelastic behaviour of batter. With increasing frequency, loss tangent values decreased <1, denoting gel‐like behaviour. Shear stress increased, and apparent viscosity decreased with shear rate denoting pseudoplastic non‐Newtonian fluid behaviour. HPMC and GG added batter showed improvement in stickiness, adhesion, cohesiveness, and vice versa observed in XG. HPMC2.0 and GG2.0 showed higher loaf and specific volume (450, 446.67 cm3 and 2.88, 2.85 cm3 g−1). It signifies increased gas holding capacity, which reduces the hardness of the crumb than control. HPMC breads showed higher number of cells, uniform cell size, thin cell wall, and lower porosity with the highest overall acceptability (7.33). Microstructure exhibited continuous network formation in HPMC2.0 crumb compared to web‐like structures in XG and GG breads. Immunological validation showed that the developed bread was gluten free. The results implied that the addition of 2 g/100 g HPMC improved the overall quality of proso millet bread.
Effect of refrigeration storage on functional properties and structure of egg white after defrosting treatments
Authors: Dai Yan , Xia Zi‐Qiao , Huang Zhong , Cheng Xu , Zhang Jing , Chang Hai‐jun 
Published: September 2022

SummaryThe changes in refrigeration storage after defrosting treatments on functional properties and structure of egg white (EW) were investigated in this study. The foaming properties and surface hydrophobicity decreased significantly (P < 0.05), whereas the free thiol content of EW increased during prolonged refrigeration storage after defrosting treatments. The values of emulsifying activity index were slightly higher in EM subjected to refrigeration storage for 20–30 days after defrosting treatments (P < 0.05). The texture profiles showed that the cooked EW gel subjected to refrigeration storage for 20 days after defrosting treatments, reached the minimum hardness, springiness and gumminess values vs. that of Control and Group 1. Additionally, scanning electron microscope (SEM) reflected that more and larger protein aggregates as well as irregular structure in EM during prolonged refrigeration storage after defrosting treatments. The increase in free sulfhydryl group and decrease in surface hydrophobicity tended to cause protein oxidation, aggregation and degradation, leading to deterioration of functional properties in EW following refrigeration storage after defrosting treatments. The results of this study indicate that it is important to use the EW of Control and Group 1 without any detrimental effects on functional and morphology properties in food processing industry.
Extraction of xyloglucan from tamarind industrial waste by different methods and their potential application in the food sector
Authors: Thivya Perumal , Bhanu Prakash Reddy Nalla , Vadakkepulppara Ramachandran Nair Sinija 
Published: September 2022

SummaryXyloglucan (XG) is an under‐utilised mucoadhesive hemicellulosic biopolymer extracted from tamarind industrial waste (tamarind seed), a commercial source. XG is a low‐cost, non‐toxic, biocompatible, and stable biopolymer at a wide range of pH, temperature, and ionic solutions. It is generally recognised as safe (GRAS) by FDA and used as a food additive as a gelling agent, emulsifier, thickener, stabiliser, etc. This review aims to explore the utilisation of tamarind industrial waste for the production of XG and their application in the food industry as alternative hydrocolloids by providing adequate knowledge in production, extraction, properties, chemical modification, and interactions. It is also highlighted that XG has been extensively studied recently in manufacturing gluten‐free foods (rice bread), food quality assessment, and packaging film production.
In vitro starch digestibility and estimation of glycemic index in algae‐based couscous
Authors: Khemiri Sheyma , Nunes Maria Cristiana , Raymundo Anabela , Smaali Issam 
Published: September 2022

SummaryEnrichment of foods by algae or their derived nutrients is of a great interest to enhance nutritional properties leading to health promotion and disease prevention by a sustainable way. In this context, five Chlorella vulgaris and one micro‐macroalgae blend (Algaessence®) with different biochemical compositions were used (6%) in the formulation of couscous in an attempt to modulate glycemic response and enhance functional aspect. Phytochemicals, such as carotenoids and phenolics were retained to a higher extent in algae‐couscous being the highest (5.58 mg GAE/g and 1.05 mg/g, respectively) in the couscous formulated with autotrophic Chlorella (designated as Organic). Starch fractions and in vitro starch digestion of the products were determined. The highest starch content was found in control couscous (73.83%) which resulted in higher digestible starch (70.55%). The kinetic constant, designative of the hydrolysis rate in the early stage, was the lowest in algae‐couscous (0.022). The lowest hydrolysis index of 70.27% and 71.71% were observed in Organic and White couscous (heterotrophic), respectively; leading to lower glycemic index of 78.21% (Organic) and 79.00% (White). The obtained results evidence the potential use of algae in the formulation of value‐added food products designated for controlled diets.
The effectiveness of warming approaches in preventing perioperative hypothermia: Systematic review and meta‐analysis
Authors: Xiong Zenghua , Zhu Jiehong , Li Qihong , Li Yan 
Published: September 2022

AbstractAimTo assess if experimental warming interventions are superior to routine warming interventions in preventing perioperative hypothermia.BackgroundPerioperative hypothermia is a critical issue for the complications of surgery. There are various kinds of perioperative warming interventions, including experimental and routine warming interventions.MethodsWe performed a systematic literature review and meta‐analysis for the randomized clinical trials of experimental warming interventions vs. routine warming interventions in the perioperative period.FindingsA total of 15 studies were included with 983 participants allocated to experimental warming interventions and 939 controls with routine warming interventions, who were receiving a variety of surgeries. The focused outcome was the intraoperative and postoperative body temperature. All included studies were randomized clinical trials.Among the participants receiving operations, the meta‐analysis showed that routine warming intervention groups experienced lower intraoperative and postoperative body temperatures compared to the experimental warming groups. The meta‐analysis results included positive mean differences, significant tests for overall effect and significant heterogeneity in the random‐effects model.ConclusionsIn spite of significant heterogeneity, experimental warming interventions are likely to demonstrate superior warming effects when compared to routine warming interventions, as shown by the current meta‐analysis results of randomized clinical trials.
Effects of prenatal breast‐feeding education on postnatal breast‐feeding fear in pregnant women in the COVID‐19 pandemic: A randomized clinical trial
Authors: Sabancı Baransel Esra , Uçar Tuba , Güney Esra 
Published: September 2022

AbstractAimThis study aimed to investigate the effectiveness of prenatal breast‐feeding education provided to pregnant women who experience fear of breast‐feeding in the COVID‐19 pandemic period.MethodsA prospective randomized controlled trial study was conducted with 128 pregnant women (64 in the experimental group and 64 in the control group) between November 2021 and February 2022. The data were collected via the Numeric Pain Rating Scale, the Breastfeeding Motivation Scale and the Iowa Infant Feeding Attitude Scale to assess fear, motivation and attitudes regarding breast‐feeding. The pregnant women in the experimental group were provided with and education programme on ‘safe breastfeeding in the COVID‐19 pandemic’. The breast‐feeding education included in standard care was given to the control group after pre‐test data collection was completed.ResultsThe significant differences in the mean Numeric Pain Rating Scale, Breastfeeding Motivation Scale and Iowa Infant Feeding Attitude Scale scores of the groups were in favour of the experimental group (P < 0.05). It was determined that in the first postnatal month, in the experimental group, the numbers of women who believed that their breast‐feeding was not affected by COVID‐19 and the numbers of infants solely breastmilk‐fed were higher compared to the control group (P < 0.05).ConclusionPrenatal breast‐feeding education about safe breast‐feeding in the COVID‐19 pandemic period can reduce fears of breast‐feeding and increase motivation and approving attitudes regarding breast‐feeding.
In the interest of everyone? Support for social movement unionism among union officials in Quebec (Canada)
Authors: Frangi Lorenzo , Hadziabdic Sinisa , Masi Anthony C. 
Published: September 2022

AbstractUsing a mixed‐method research design involving interviews and a survey, we examined how union officials in Quebec perceive social movement unionism (SMU). We show that union officials view SMU as a multifaceted phenomenon with ideal and pragmatic dimensions. They are torn between strong support for the ideals of SMU and a practical reluctance to use members’ dues to provide services to non‐members. Experience with civil society organisations mitigates this tension, encouraging union officials to defend the interests of everyone not only as an ideal, but also as a strategy that allows unions to protect members and unrepresented workers.
MgTiO3–Ca1−xSm2x/3TiO3 (x = 0.2–0.5) microwave dielectric composites with greatly improved temperature stability
Authors: Yang Shuang , Jia Ying Qiang , Li Lei , Chen Xiang Ming 
Published: September 2022

AbstractMgTiO3–CaTiO3 composite is one of the most important commercial microwave dielectric ceramics. However, the significant nonlinear change in resonant frequency with temperature and the temperature dependence of its temperature coefficient of resonant frequency (τf) severely deteriorate the temperature stability of MgTiO3–CaTiO3 composite. In this study, the Ca2+ in CaTiO3 was partially substituted with Sm3+ to prepare a series of (1 − y)MgTiO3–yCa1−xSm2x/3TiO3 (x = 0.2–0.5) composites that was subsequently characterized. With increasing x from 0 to 0.5, the y value for obtaining the near‐zero average τf between 20 and 80°C increases from 0.07 to 0.23; the dielectric constant of the composite correspondingly increases from 21.5 to 27.1, whereas the Qf value first increases and then decreases. Notably, (1 − y)MgTiO3–yCa1−xSm2x/3TiO3 composites with greatly improved temperature stability are realized, and the nonlinearity of the change in resonant frequency with temperature and the rate of change of τf with temperature are reduced by 48%–73%, relative to those of 0.93MgTiO3–0.07CaTiO3 composite. These results are attributed to the significantly reduced temperature dependence of τf for the constituent phase of Ca1−xSm2x/3TiO3. This study sheds light on the development of temperature‐stable microwave dielectric composites featuring constituent phases with τf of opposite signs.
Effect of a lattice distortion strategy on the phase transition and properties in KNN‐based ceramics
Authors: Xi Kaibiao , Li Yuanliang , Sun Yan , Li Chunsheng , Li Zhongqiu , Vetri Nicholas , Zheng Zhanshen , Yang Chen , Wang Didi , Jia Pengwei 
Published: September 2022

AbstractHigh performance lead‐free piezoelectric ceramics are of great importance to the sustainable development of the environment. To obtain excellent comprehensive performance KNN‐based lead‐free piezoelectric ceramics, a lattice distortion strategy combined with domain configuration was designed in (1 − x)K0.5Na0.5Nb0.95Sb0.05O3–xCaHfO3 ((1 − x)KNNS–xCH) system by introduced Ca2+ into the A‐site and Hf4+ into the B‐site. The results demonstrated that the rhombohedral–orthorhombic–tetragonal polymorphic phase boundary (PPB) was constructed in 0.02 ≤ x ≤ 0.04 and significant lattice distortion occurred in R‐ and T‐phase. Moreover, the 0.97KNNS–0.03CH sample exhibited excellent electrical performance (e.g., kp ∼ 43.8%, d*33 ∼ 478.6 pm/V, and d33 ∼ 392 pC/N) together with a high Curie temperature (TC ∼ 295°C) profited from the PPB and domain configurations. The ceramics also showed the optimal thermal stability, which was beneficial to promote the development of KNN‐based ceramics.
Do zoom meetings really help? A comparative analysis of synchronous and asynchronous online learning during Covid‐19 pandemic
Authors: Zhang Ruonan , Bi Nicky Chang , Mercado Trinidee 
Published: September 2022

AbstractBackgroundOnline learning and teaching were globally popularized due to the impact of Covid‐19. The pandemic has made both synchronous and asynchronous online learning inevitable in regions privileged with the technological affordance.AimsThis study was designed to examine and compare the effectiveness of both learning modes through the Community of Inquiry framework.Materials & MethodsComparative analyses on a sample of N = 170 undergraduate students who took both synchronous and asynchronous online courses in Spring 2021.ResultsThe paired‐sample T‐tests results indicated a significant difference in social presence, cognitive presence and self‐evaluated performance.Discussion & ConclusionTeaching presence significantly influenced social presence and cognitive presence in both learning modes. However, under synchronous learning mode, social presence significantly impacted self‐evaluation, grades and school identification. While social presence only influenced school identification under asynchronous learning mode. Theoretical and practical implications were also included.
Long‐term effectiveness of ustekinumab comparable to antitumor necrosis factor agents in patients with Crohn's disease
Authors: Shiga Hisashi , Tarasawa Kunio , Moroi Rintaro , Makuuchi Motoki , Takahashi Takahiro , Shimoyama Yusuke , Kuroha Masatake , Kakuta Yoichi , Fushimi Kiyohide , Fujimori Kenji , Kinouchi Yoshitaka , Masamune Atsushi 
Published: September 2022

AbstractBackgroundUstekinumab (UST), an antibody against the p40 subunit of interleukin‐12/23, has been proven to be effective in patients with Crohn's disease (CD). However, large, long‐term comparative studies of UST against anti‐‐tumor necrosis factor (TNF) agents are lacking. We compared the effectiveness of anti‐TNF agents and UST in CD patients without prior use of biologics.MethodsWe used a large nationwide anonymized Japanese database containing administrative medical claims data and various related patient data. In a propensity score‐matched cohort with similar clinical characteristics, 2‐year effectiveness was compared between patients treated with infliximab or adalimumab (anti‐TNF group) and those treated with UST (UST group). Primary outcomes were cumulative rates of hospitalization, surgery, and persistence.ResultsAmong 53 540 CD patients, 7047 were extracted for eligibility, of which 5665 were treated with an anti‐TNF agent and 1382 with UST. After propensity score matching, the cumulative hospitalization rates were comparable between anti‐TNF and UST groups (P = 0.85; 25.3% vs 26.5% at 1 year, 33.8% vs 39.8% at 2 years). The cumulative surgery rates were also comparable between these groups (P = 0.46; 5.5% vs 5.1% at 1 year, 8.3% vs 8.4% at 2 years). The persistence rate at 1 year was higher in UST group (90.8% vs 92.5%), and that at 2 years was higher in anti‐TNF group (81.2% and 74.6%); however, there was no significant difference in the cumulative persistence rate (P = 0.55).ConclusionsAnti‐TNF agents and UST appear to have comparable effectiveness for CD patients without prior use of biologics.
Nutritional follow‐up in children after discharge: Organisation in a tertiary care centre
Authors: Kooij Marissa , Koster Emma , Eveleens Renate , Joosten Koen 
Published: September 2022

AbstractBackgroundAiming to improve the standard of care for patients with a nutritional intervention, we evaluated how nutritional follow‐up (FU) is organised at discharge and after 6 months.MethodsFrom 16 November 2020 until 20 December 2020, we retrospectively included patients admitted for > 1 day to the general ward of a tertiary hospital. Medical charts were reviewed for demographics, anthropometric measurements and nutritional interventions (e.g., tube, parenteral nutrition). Involved healthcare provider (HCP), dietitian and speech and language therapist (SLT) were scored. Nutritional care FU was categorised as in a primary, secondary or tertiary care setting.ResultsWe included 206 (52.4% male) patients, with a median length of stay of 4 (3–8) days. Prehospitalisation 58 (28.2%) patients had a nutritional intervention compared to 74 (35.9%) patients at discharge. In total, 80 (38.8%) patients received nutritional care FU by a total of 114 HCP, and approximately half (53.5%) were dietitians. FU was mostly conducted by a dietitian in the tertiary care (78.7%) and by an SLT in the primary care (54.5%). For 15 (20.3%) patients, the discharge letter included complete reports of nutritional interventions. At 6 months FU, 26.6% of the children still had a nutritional intervention. Mean weight standard deviation score increased significantly between discharge from the hospital and 6 months FU.ConclusionsA considerable amount of paediatric patients received a nutritional intervention pre‐ and post‐hospitalisation. Nutritional care is organised around a multitude of different HCP; however, not all cases are multidisciplinary. Nutritional care was scarcely reported correctly in the discharge letter.