cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.17870/bathspa.12378191
title: Wavespeech - Pier Exhibition Outline

description: <i>Wavespeech</i> was a site-specific collaborative project curated by Mike Tooby at the Pier Arts Centre, Stromness, Orkney in 2015. In collaboration with the artists Edmund De Wall and David Ward, the in-house gallery curatorial team, poet and writer Rhona Warwick Paterson and local volunteers.<br><br>This item contains an outline document for the Wavespeech exhibition, and serves as contextualisation for the project.<br><b>The work is under copyright and may not be used without permission. Use of this repository acknowledges cooperation with its policies and relevant copyright law.</b><br>
DOI: 10.6084/m9.figshare.14318688
title: Antibacterial mechanism of apple phloretin on physiological and morphological properties of Listeria monocytogenes

description: Abstract Green bactericides are excellent strategies for reducing food spoilage. Phloretin was regarded as efficient, broad-spectrum and safe preservative, which showed enormous potential in food industry. Inhibitory mechanism of phloretin on Listeria monocytogenes was systematically elucidated through integrity of cell membrane, intracellular protein content, energy level, and nucleic acid morphological character. SEM and TEM results showed minimal injury of cell membrane, which was further proved by a leakage of potassium ions, ATP and little protein and nucleic acid. There were drastic reduction of intracellular or total protein and ATP compared to cell without phloretin treatment. However, the specific activity of hexokinase and isocitrate dehydrogenase were unaffected after phloretin treatment. From these results, we concluded that phloretin’s bacteriostatic mechanism is decreasing the intracellular protein content and energy level resulting from DNA aggregation. This finding was prospective to fully illustrate the phloretin’s mechanism and develop it into a natural preservative in food industry.
DOI: 10.17870/bathspa.12378191.v1
title: Wavespeech - Pier Exhibition Outline

description: <i>Wavespeech</i> was a site-specific collaborative project curated by Mike Tooby at the Pier Arts Centre, Stromness, Orkney in 2015. In collaboration with the artists Edmund De Wall and David Ward, the in-house gallery curatorial team, poet and writer Rhona Warwick Paterson and local volunteers.<br><br>This item contains an outline document for the Wavespeech exhibition, and serves as contextualisation for the project.<br><b>The work is under copyright and may not be used without permission. Use of this repository acknowledges cooperation with its policies and relevant copyright law.</b><br>
DOI: 10.6084/m9.figshare.14318688.v1
title: Antibacterial mechanism of apple phloretin on physiological and morphological properties of Listeria monocytogenes

description: Abstract Green bactericides are excellent strategies for reducing food spoilage. Phloretin was regarded as efficient, broad-spectrum and safe preservative, which showed enormous potential in food industry. Inhibitory mechanism of phloretin on Listeria monocytogenes was systematically elucidated through integrity of cell membrane, intracellular protein content, energy level, and nucleic acid morphological character. SEM and TEM results showed minimal injury of cell membrane, which was further proved by a leakage of potassium ions, ATP and little protein and nucleic acid. There were drastic reduction of intracellular or total protein and ATP compared to cell without phloretin treatment. However, the specific activity of hexokinase and isocitrate dehydrogenase were unaffected after phloretin treatment. From these results, we concluded that phloretin’s bacteriostatic mechanism is decreasing the intracellular protein content and energy level resulting from DNA aggregation. This finding was prospective to fully illustrate the phloretin’s mechanism and develop it into a natural preservative in food industry.
DOI: 10.6084/m9.figshare.14318695
title: Seasonal influence on centesimal composition and yield of Amazonian fish

description: Abstract The objective of this study was to evaluate meat yield and centesimal composition of the Amazonian fish species, A. ocellatus, P. castelnaeana, and L. friderici, in the dry and flood seasonal cycles of rivers. In each seasonal cycle (flood and dry), a total of 60 fish were collected, comprising 20 specimens of each of the following species: A. ocellatus, P. castelnaeana, and L. friderici. Were evaluated the meat yield, cuts yield and centesimal composition of the fish samples. Meat yield in the clean body cuts and skinless filet varied between species and hydrological period. The results showed that seasonal variation influenced the centesimal composition and yield of the species studied, with significant differences between the cuts produced during processing. These findings highlight the need to apply a variety of technological processes to ensure efficient use of these species throughout the year. The total waste represented more than 50% of the whole fish, and the head size was directly proportional to the amount of waste generated. These results underscore the importance of waste utilization for animal and/or human nutrition.
DOI: 10.6084/m9.figshare.14318695.v1
title: Seasonal influence on centesimal composition and yield of Amazonian fish

description: Abstract The objective of this study was to evaluate meat yield and centesimal composition of the Amazonian fish species, A. ocellatus, P. castelnaeana, and L. friderici, in the dry and flood seasonal cycles of rivers. In each seasonal cycle (flood and dry), a total of 60 fish were collected, comprising 20 specimens of each of the following species: A. ocellatus, P. castelnaeana, and L. friderici. Were evaluated the meat yield, cuts yield and centesimal composition of the fish samples. Meat yield in the clean body cuts and skinless filet varied between species and hydrological period. The results showed that seasonal variation influenced the centesimal composition and yield of the species studied, with significant differences between the cuts produced during processing. These findings highlight the need to apply a variety of technological processes to ensure efficient use of these species throughout the year. The total waste represented more than 50% of the whole fish, and the head size was directly proportional to the amount of waste generated. These results underscore the importance of waste utilization for animal and/or human nutrition.
DOI: 10.6084/m9.figshare.14318697
title: Quality of fresh-cut apples as affected by dip wash treatments with organic acids and acidic electrolyzed water

description: Abstract The objective of this study was to investigate the effects of dipping in solutions of citric (2%), benzoic (0.2%), sorbic (0.2%) and ascorbic (0.5%) acids and in acidic electrolyzed water on the quality attributes and surface microbiota of fresh-cut apples, cvs ‘Florina’ and ‘Ionathan’, packaged in disposable plastic containers under normal atmospheric conditions during 14 days storage at 8 °C. The colour, firmness, total phenolic content, antioxidant activity and surface microbial load were determined weekly throughout storage. The colour results indicated that acidic electrolyzed water reduced browning while the ascorbic and citric acids were less effective in controlling the enzymatic browning of fresh-cut apples. After 14 days of refrigerated storage, the samples treated with 2% citric acid and acidic electrolyzed water maintained significantly higher firmness, total phenolic content and antioxidant activity than the other treated and control samples. The microbiological analysis revealed that organic acids successfully suppressed bacterial growth throughout the storage period as compared to the control samples. The sorbic and benzoic acids at 0.2% were also effective on yeasts but these dip treatments determined a higher darkening, yellowing and loss of firmness and of antioxidant activity during storage.
DOI: 10.6084/m9.figshare.14318697.v1
title: Quality of fresh-cut apples as affected by dip wash treatments with organic acids and acidic electrolyzed water

description: Abstract The objective of this study was to investigate the effects of dipping in solutions of citric (2%), benzoic (0.2%), sorbic (0.2%) and ascorbic (0.5%) acids and in acidic electrolyzed water on the quality attributes and surface microbiota of fresh-cut apples, cvs ‘Florina’ and ‘Ionathan’, packaged in disposable plastic containers under normal atmospheric conditions during 14 days storage at 8 °C. The colour, firmness, total phenolic content, antioxidant activity and surface microbial load were determined weekly throughout storage. The colour results indicated that acidic electrolyzed water reduced browning while the ascorbic and citric acids were less effective in controlling the enzymatic browning of fresh-cut apples. After 14 days of refrigerated storage, the samples treated with 2% citric acid and acidic electrolyzed water maintained significantly higher firmness, total phenolic content and antioxidant activity than the other treated and control samples. The microbiological analysis revealed that organic acids successfully suppressed bacterial growth throughout the storage period as compared to the control samples. The sorbic and benzoic acids at 0.2% were also effective on yeasts but these dip treatments determined a higher darkening, yellowing and loss of firmness and of antioxidant activity during storage.
DOI: 10.6084/m9.figshare.14318698
title: Evaluation of factors responsible for waste and environmental impacts arising from the production of meals in food services

description: Abstract Food services establish an important link with the food production chain, not only from the economic point of view, but also associated with the environmental impacts resulting from their activities. This paper deals with an analyze of publications from 2009 to 2019 on factors responsible for waste generation and sustainability in food services. The results show that food waste occurs in a systematic and multifaceted way, requiring a broader and interdisciplinary approach, not only considering the measurement of waste, but also the complexity involved in the production and processing of collective meals. Finally, it is clear that a great part of the studies focuses on the generation of knowledge about the problem of waste and its quantification, evidencing a lack of studies aimed at the use and improvement of tools, techniques and methods concerning the identification and control of factors responsible for the generation of waste at its origin. These results contribute to the food science to emphasize the need for more assertive propositions to control and mitigation of food waste taking into account the total complexity involved in its generation in commercial and institutional food services.
DOI: 10.6084/m9.figshare.14318698.v1
title: Evaluation of factors responsible for waste and environmental impacts arising from the production of meals in food services

description: Abstract Food services establish an important link with the food production chain, not only from the economic point of view, but also associated with the environmental impacts resulting from their activities. This paper deals with an analyze of publications from 2009 to 2019 on factors responsible for waste generation and sustainability in food services. The results show that food waste occurs in a systematic and multifaceted way, requiring a broader and interdisciplinary approach, not only considering the measurement of waste, but also the complexity involved in the production and processing of collective meals. Finally, it is clear that a great part of the studies focuses on the generation of knowledge about the problem of waste and its quantification, evidencing a lack of studies aimed at the use and improvement of tools, techniques and methods concerning the identification and control of factors responsible for the generation of waste at its origin. These results contribute to the food science to emphasize the need for more assertive propositions to control and mitigation of food waste taking into account the total complexity involved in its generation in commercial and institutional food services.
DOI: 10.6084/m9.figshare.14318701.v1
title: A new bread formulation based on a partial substitution of soursop residues flour through Mixolab and a process mixture design

description: Abstract Ecuador has one of the highest soursop productions worldwide; however, as this fruit represents a promising market to the country, its organic waste is becoming a major problem. The aim of the study was to use the Mixolab to predict the quality of wheat flour partially substituted by soursop residues flour for bread making. The experiment was performed through a process mixture design; 21 premixes were made, and 10 significant variables were chosen. Using a desirability function, three criteria were optimized: 1) to maximize the use of soursop residues flour (SRF) (20% SRF substitution), 2) to form a loaf with strong gluten network characteristics (5% SRF substitution), and 3) to form a loaf with weak gluten network characteristics (13.2% SRF substitution). Results showed with a 95% confidence level that the new formulation with strong gluten network characteristics, 5% soursop residue flour and 95% wheat flour, was statistically equal to a control bread in moisture, pH and total ashes content. Additionally, an affective test was performed in order to identify the acceptability of the bread among potential consumers.
DOI: 10.6084/m9.figshare.14318703
title: Effect of heat treatment on starch granule structure and nutrient content of germinated purple rice

description: Abstract This study aims to determine the effect of heat treatments on milling quality and some nutrients of germinated glutinous purple rice; we performed an experiment in a 3x2 factorial design with three replications. The first factors were three heating methods, namely; baking (80, 100 °C) and steaming (100 °C), and the second factors were two heating periods (15 and 30 min). Dried germinated rice was used as control. Heating method and duration as well as their interactions, significantly affected the milling quality and anthocyanin extraction (P &lt; 0.05). Steaming at 100 °C for 30 min significantly increased head rice (73.4%), while baking at 100 °C for 30 min resulted in the highest amount of broken rice (42.3%). These method also maintained the GABA (γ-aminobutyric acid) content of the rice, while anthocyanin extraction was decreased from 52.1 to 29.9 mg•g-1. Heating at 80 °C for 30 min, 100 °C for 10 and 20 min and 125 °C resulted in a higher free radical scavenging ability when compared to unheated rice.
DOI: 10.6084/m9.figshare.14318703.v1
title: Effect of heat treatment on starch granule structure and nutrient content of germinated purple rice

description: Abstract This study aims to determine the effect of heat treatments on milling quality and some nutrients of germinated glutinous purple rice; we performed an experiment in a 3x2 factorial design with three replications. The first factors were three heating methods, namely; baking (80, 100 °C) and steaming (100 °C), and the second factors were two heating periods (15 and 30 min). Dried germinated rice was used as control. Heating method and duration as well as their interactions, significantly affected the milling quality and anthocyanin extraction (P &lt; 0.05). Steaming at 100 °C for 30 min significantly increased head rice (73.4%), while baking at 100 °C for 30 min resulted in the highest amount of broken rice (42.3%). These method also maintained the GABA (γ-aminobutyric acid) content of the rice, while anthocyanin extraction was decreased from 52.1 to 29.9 mg•g-1. Heating at 80 °C for 30 min, 100 °C for 10 and 20 min and 125 °C resulted in a higher free radical scavenging ability when compared to unheated rice.
DOI: 10.6084/m9.figshare.14318701
title: A new bread formulation based on a partial substitution of soursop residues flour through Mixolab and a process mixture design

description: Abstract Ecuador has one of the highest soursop productions worldwide; however, as this fruit represents a promising market to the country, its organic waste is becoming a major problem. The aim of the study was to use the Mixolab to predict the quality of wheat flour partially substituted by soursop residues flour for bread making. The experiment was performed through a process mixture design; 21 premixes were made, and 10 significant variables were chosen. Using a desirability function, three criteria were optimized: 1) to maximize the use of soursop residues flour (SRF) (20% SRF substitution), 2) to form a loaf with strong gluten network characteristics (5% SRF substitution), and 3) to form a loaf with weak gluten network characteristics (13.2% SRF substitution). Results showed with a 95% confidence level that the new formulation with strong gluten network characteristics, 5% soursop residue flour and 95% wheat flour, was statistically equal to a control bread in moisture, pH and total ashes content. Additionally, an affective test was performed in order to identify the acceptability of the bread among potential consumers.
DOI: 10.6084/m9.figshare.14318706
title: Proximate chemical composition and lipid profile of Indian mackerel fish

description: Abstract Fish and fish products of the most available protein sources for human beings. Indian mackerel is the most available and economic fish sold in markets in different countries and is included in many local dishes. Indian mackerel are characterized by dark muscles because of the high contents of myoglobin and lipids. This study aims to investigate the chemical composition, saturated and unsaturated fatty acid contents, and fatty acid fractions in Indian mackerel muscle. Indian mackerel (R. kanagurta) were purchased from the central fish market in Jizan, which is caught from the port of Jizan, Saudi Arabia. The samples were analyzed to estimate the proximate chemical composition, Lipid Fractions, and Fatty acid analyses from Indian mackerel. In this study, revealed that moisture, protein, and fat are the main constituents of Indian mackerel. The Indian mackerel contained high and comparable levels of saturated fatty acids and unsaturated fatty acids, and the different samples exhibited somewhat similar fatty acid contents. Among unsaturated fatty acids, the content of polyunsaturated fatty acids was higher than that of monounsaturated fatty acids, and those with the highest levels in Indian mackerel were palmitoleic, palmitic, myristic, oleic, 15-tetracosenoic, linolenic, and stearic acids in addition to docosanoic, eicosanoic, 5,8,11,14,17-eicosapentanoic, and 11-eicosenoic pentadecanoic acids. We conclude Indian mackerel is a rich source of protein and lipids. Polyunsaturated fatty acids are the main constituents of lipids, which exert positive effects on the body by providing the main nutrients and preventing disease in the consumer.
DOI: 10.6084/m9.figshare.14318706.v1
title: Proximate chemical composition and lipid profile of Indian mackerel fish

description: Abstract Fish and fish products of the most available protein sources for human beings. Indian mackerel is the most available and economic fish sold in markets in different countries and is included in many local dishes. Indian mackerel are characterized by dark muscles because of the high contents of myoglobin and lipids. This study aims to investigate the chemical composition, saturated and unsaturated fatty acid contents, and fatty acid fractions in Indian mackerel muscle. Indian mackerel (R. kanagurta) were purchased from the central fish market in Jizan, which is caught from the port of Jizan, Saudi Arabia. The samples were analyzed to estimate the proximate chemical composition, Lipid Fractions, and Fatty acid analyses from Indian mackerel. In this study, revealed that moisture, protein, and fat are the main constituents of Indian mackerel. The Indian mackerel contained high and comparable levels of saturated fatty acids and unsaturated fatty acids, and the different samples exhibited somewhat similar fatty acid contents. Among unsaturated fatty acids, the content of polyunsaturated fatty acids was higher than that of monounsaturated fatty acids, and those with the highest levels in Indian mackerel were palmitoleic, palmitic, myristic, oleic, 15-tetracosenoic, linolenic, and stearic acids in addition to docosanoic, eicosanoic, 5,8,11,14,17-eicosapentanoic, and 11-eicosenoic pentadecanoic acids. We conclude Indian mackerel is a rich source of protein and lipids. Polyunsaturated fatty acids are the main constituents of lipids, which exert positive effects on the body by providing the main nutrients and preventing disease in the consumer.
DOI: 10.6084/m9.figshare.14318707.v1
title: Microbial diversity analysis of vineyard son the eastern foothills of the Helan Mountain region using high-throughput sequencing

description: Abstract In this study, Illumina MiSeq was used to investigate the microbial diversity ofwine grapes and soil from three vineyards indifferent localities on the eastern foothills of Helan Mountain in Ningxia, China. The results of 26 samples showed thatthere were 4 fungal phyla with 1107 operational taxonomic units (OTUs) and 11 bacterial phyla with 4630 OTUs. At the genus level, the dominant fungi in the grapes included Aspergillus, Alternaria, Exobasidum, Aureobasidium, and Cladosporium, while the dominant fungi in the soil included Gibberella, Gliomastix, Coprinellus, Fusarium, and Chaetomium, Chryseobacterium, Mesorhizobium, Pseudomonas, Microbacterium and Acinetobacter were the dominant bacteria in the grapes, while Arthrobacter, Pontibacter, Massilia, Skermanella, and Candiatus-Nitrosocosmicus were the dominant bacteria in the soil. Principal component analysis showed that the microbial diversity differed in the three vineyards from different geographical locations. This study provides a theoretical basis for the utilization and development of the characteristic microorganisms in vineyards.
DOI: 10.6084/m9.figshare.14318709.v1
title: The quality characteristics of dough and toast bread prepared with wheat flour containing different levels of Portulaca oleracea leaf powder

description: Abstract Rheological characteristics, i.e., farinograph and extensograph test in dough, specific-volume, hardness, sensory-properties, and the physicochemical-properties of toast-bread containing four levels (0-15%) of Portulaca oleracea leaf-powder (PLP) based on flour weight were determined. The water absorption and development-time of the dough sample increased with the addition of PLP. The increase in the PLP content in the dough sample from 10% to 15% showed significant differences in dough-stability. The energy and extensibility of dough increased for 5 and 10% and then decreased for 15% PLP substitution levels at dough resting time 45, 90, and 135 minutes after production. The specific-volume decreased and the pressure force reversely increased stepwise by 5 up to 15% dosage. Sensory-evaluation indicated that 10% of PLP in the bread is the most acceptable-level, more enriched-bread variants were less acceptable mainly owing to having less significant colour and sensory indices (p &lt; 0.05), meanwhile dough water-absorption and specific-volume had no significant difference compared to less enriched bread samples (p &gt; 0.05). As expected, the colour changed, too, from light brown (the control) to dark green (for 15% the PLP in bread). The moisture, dietary-fiber, protein, ash, and fat content significantly increased in the toast-bread, reflecting the enhancement levels.