cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.5281/zenodo.5554180
title: Processing of Legume Products to new Foods

description: The aim of the work is to develop and produce new foods from various legume processing products. Knowledge of the raw material properties (like water absorption, acidity and aggregation properties) of legume products is very important for product development. It was tried to find connections between raw material parameters and quality of the developed products.<br> Therefore, different technologies were used. The first orienting tests showed that extrusion is the most suitable technology for product development. Due to the dominance of the protein components, experiments were carried out during development in which the pH value was shifted to the alkaline range. Roasting was also tested. A flour was produced from roasted peas, but it did not have good processing properties.<br> These products should have good chances for marketing with regard to their properties. Therefore, properties should be achieved which represent unique selling points for these products. Essential characteristics are that these products are vegetarian or vegan, free of gluten, GMO and allergens. A further goal is a high protein content of the food, which offers the possibility to market these products as meat analogues. Since 2017, the work has been carried out in the pilot plants of IGV GmbH. The first products have been prototyped with pea products (green peas, yellow peas) and lentils. Flours of peeled peas, pea protein concentrates and pea protein isolates have been processed into directly expanded or gelatinised products by means of various types of extrusion, in particular by twin screw extrusion. Expanded products are produced by hot extrusion. They can be used as ready to eat snacks or form the basis for further developments. Gelatinated extrudates are extruded using a gentle process and are semi-finished products, that can be further processed by flocculation or deep-frying. <br> A product family based on pea protein is currently completed. These basic products can be used in various applications. The work will be continued with other legume products (Fava beans, Lentils).
DOI: 10.5281/zenodo.5554257
title: Collecting data on Hungarian traditional/local pulse varieties, on legume production, consumption and trade of food-purpose pulses in Hungary

description: Summary data on traditional and local Hungarian pulse varieties will be provided. This will include a systematic summary of all legume species and varieties used for food and feed that are stored in the seed bank data of the National Plant Diversity Centre, Hungary. Statistical data mined from the database of the Hungarian Central Statistical Office (CSO) on the production of the most significant food and feed legumes in Hungary, the household consumption of the some food-used pulses, as well as the food industry processing and the national trade of pulses. Mining and summarizing existing data from different resources will be performed during 2017 and will be provided by February 2018. Statistical data on production, consumption and traded will be supplemented during the project with the updates of CSO databases. Methodologies used will be desk research and primer analysis.
DOI: 10.5281/zenodo.5554243
title: Assessment of legume starches to determine rheological characteristics relevant to alcohol production

description: In the production of any alcoholic beverage you must understand the starch present and how to degrade it (via gelatinisation, liquefaction and saccharification) to simple sugars that are usable by yeast. Through using a RVA and a new rheometer method the gelatinisation temperature of a raw materials starch has been identified. This is the point where starch granules have become swollen with water and burst open to release their starch into solution thus making it available for enzymatic breakdown. This temperature point is specific to the raw material being used and is critical in producing a fermentable feedstock. This method can further be used to assess the success of different enzyme additions on starch breakdown; with a decrease in viscosity indicating successful enzymatic breakdown. Samples are milled to produce a fine grist. A fixed amount of the grist is then used to form a slurry with a calculated weight of water and run on a pre-set rheometer programme. The programme consists of an initial rapid stir followed by continuous stirring as temperature is increased, held, then decreased. The rheometer software then produces a chart output of the viscosity over time from which conclusions such as starch gelatinisation temperature, enzyme activity etc can be drawn.
DOI: 10.5281/zenodo.5554167
title: Particle size and starch pasting properties analysis as important parameter for new food development by extrusion

description: In the TRUE project, IGV GmbH has started the development and production of various foods from legumes. It was recognized that there are no methods to characterize the processing properties of the raw materials, especially for extrusion. In contrast to the processing of cereals, there is no experience with the functionality of the ingredients. It is not known which ingredients are still of the same quantity and quality. The manufacturers of legume flours and protein products (concentrates, isolates) currently do not offer any corresponding parameters. From own investigations and experiences it is known that parameters like particle size, starch pasting properties, hydration behaviour and the possibility or the ability to agglomerate the ingredients are decisive for the extrusion - but it is not known how this influence affects processing properties. One aim of the work package is to characterize these parameters and their influence of different legume products used for extrusion. This is based on the application of analytical methods which are carried out for the characteristics of cereal products. Finally, extrusion tests were carried out with the samples under standard conditions. Work carried out from 11/2017 to 02/2018 in the labs of IGV.
DOI: 10.5281/zenodo.5554256
title: Collecting data on Hungarian traditional/local pulse varieties, on legume production, consumption and trade of food-purpose pulses in Hungary

description: Summary data on traditional and local Hungarian pulse varieties will be provided. This will include a systematic summary of all legume species and varieties used for food and feed that are stored in the seed bank data of the National Plant Diversity Centre, Hungary. Statistical data mined from the database of the Hungarian Central Statistical Office (CSO) on the production of the most significant food and feed legumes in Hungary, the household consumption of the some food-used pulses, as well as the food industry processing and the national trade of pulses. Mining and summarizing existing data from different resources will be performed during 2017 and will be provided by February 2018. Statistical data on production, consumption and traded will be supplemented during the project with the updates of CSO databases. Methodologies used will be desk research and primer analysis.
DOI: 10.5281/zenodo.5554242
title: Assessment of legume starches to determine rheological characteristics relevant to alcohol production

description: In the production of any alcoholic beverage you must understand the starch present and how to degrade it (via gelatinisation, liquefaction and saccharification) to simple sugars that are usable by yeast. Through using a RVA and a new rheometer method the gelatinisation temperature of a raw materials starch has been identified. This is the point where starch granules have become swollen with water and burst open to release their starch into solution thus making it available for enzymatic breakdown. This temperature point is specific to the raw material being used and is critical in producing a fermentable feedstock. This method can further be used to assess the success of different enzyme additions on starch breakdown; with a decrease in viscosity indicating successful enzymatic breakdown. Samples are milled to produce a fine grist. A fixed amount of the grist is then used to form a slurry with a calculated weight of water and run on a pre-set rheometer programme. The programme consists of an initial rapid stir followed by continuous stirring as temperature is increased, held, then decreased. The rheometer software then produces a chart output of the viscosity over time from which conclusions such as starch gelatinisation temperature, enzyme activity etc can be drawn.
DOI: 10.5281/zenodo.5554179
title: Processing of Legume Products to new Foods

description: The aim of the work is to develop and produce new foods from various legume processing products. Knowledge of the raw material properties (like water absorption, acidity and aggregation properties) of legume products is very important for product development. It was tried to find connections between raw material parameters and quality of the developed products.<br> Therefore, different technologies were used. The first orienting tests showed that extrusion is the most suitable technology for product development. Due to the dominance of the protein components, experiments were carried out during development in which the pH value was shifted to the alkaline range. Roasting was also tested. A flour was produced from roasted peas, but it did not have good processing properties.<br> These products should have good chances for marketing with regard to their properties. Therefore, properties should be achieved which represent unique selling points for these products. Essential characteristics are that these products are vegetarian or vegan, free of gluten, GMO and allergens. A further goal is a high protein content of the food, which offers the possibility to market these products as meat analogues. Since 2017, the work has been carried out in the pilot plants of IGV GmbH. The first products have been prototyped with pea products (green peas, yellow peas) and lentils. Flours of peeled peas, pea protein concentrates and pea protein isolates have been processed into directly expanded or gelatinised products by means of various types of extrusion, in particular by twin screw extrusion. Expanded products are produced by hot extrusion. They can be used as ready to eat snacks or form the basis for further developments. Gelatinated extrudates are extruded using a gentle process and are semi-finished products, that can be further processed by flocculation or deep-frying. <br> A product family based on pea protein is currently completed. These basic products can be used in various applications. The work will be continued with other legume products (Fava beans, Lentils).
DOI: 10.5281/zenodo.5554391
title: Consumers - Legume Dishes | Choose Beans

description: The Choose Beans campaign objective is to encourage the consumption of legumes, among their final consumers, by diversifying products on offer, promote healthier, more balanced, and with smaller ecological footprint meals.<br> The Choose Beans campaign has been implemented across the corporate market segment, since October 2011.<br> The project consists in the introduction of new dishes on the menu with the incorporation of legumes, ex. fava beans, peas, beans, chickpeas and lentils and soybeans, included in soup and main course. To raise awareness about legumes, their consumption recommendations and benefits.
DOI: 10.5281/zenodo.5554525
title: Determinging the effect of mashing regime, protease and carbohydrase additions on viscosity development during gelatinisation of faba bean starch as well as on wort run off rate

description: (i) and (ii) Preliminary experiments have found that when faba bean accounts for a high proportion of the beer recipe the efficiency of the mashing step is negatively impacted with slow solid removal and reduced yields. The addition of commercial enzymes is an established practice to increase levels of fermentable sugars, nitrogen availability and wort run off rate therefore enzymatic additions have been trialled on faba bean wort.<br> (iii) 2019<br> (iv) Vicia faba<br> (v) N/A<br> (vi) A rheometer method has been developed to recreate two typical mashing regimes. Samples are milled to produce a fine grist. A fixed amount of the grist is then used to form a slurry with a calculated weight of water with enzyme additions and run on a pre-set rheometer programme. The programme consists of an initial rapid stir followed by continuous stirring as one of two potential mashing temperature regimes are followed. The slurry is then filtered and the volume of filtrate recorded over time.<br> (vii) An ANOVA confirmed that all three enzymes were necessary for a significant reduction in the wort flow rate. <br> (viii) Complete
DOI: 10.5281/zenodo.5554390
title: Consumers - Legume Dishes | Choose Beans

description: The Choose Beans campaign objective is to encourage the consumption of legumes, among their final consumers, by diversifying products on offer, promote healthier, more balanced, and with smaller ecological footprint meals.<br> The Choose Beans campaign has been implemented across the corporate market segment, since October 2011.<br> The project consists in the introduction of new dishes on the menu with the incorporation of legumes, ex. fava beans, peas, beans, chickpeas and lentils and soybeans, included in soup and main course. To raise awareness about legumes, their consumption recommendations and benefits.
DOI: 10.5281/zenodo.5554524
title: Determinging the effect of mashing regime, protease and carbohydrase additions on viscosity development during gelatinisation of faba bean starch as well as on wort run off rate

description: (i) and (ii) Preliminary experiments have found that when faba bean accounts for a high proportion of the beer recipe the efficiency of the mashing step is negatively impacted with slow solid removal and reduced yields. The addition of commercial enzymes is an established practice to increase levels of fermentable sugars, nitrogen availability and wort run off rate therefore enzymatic additions have been trialled on faba bean wort.<br> (iii) 2019<br> (iv) Vicia faba<br> (v) N/A<br> (vi) A rheometer method has been developed to recreate two typical mashing regimes. Samples are milled to produce a fine grist. A fixed amount of the grist is then used to form a slurry with a calculated weight of water with enzyme additions and run on a pre-set rheometer programme. The programme consists of an initial rapid stir followed by continuous stirring as one of two potential mashing temperature regimes are followed. The slurry is then filtered and the volume of filtrate recorded over time.<br> (vii) An ANOVA confirmed that all three enzymes were necessary for a significant reduction in the wort flow rate. <br> (viii) Complete
DOI: 10.5281/zenodo.5554536
title: CS16: Policy for sustainable development ( development of "Croatian Case Study - Legumes: their potential role in Croatian agricultural production")

description: (i)The main aim is to develop a document that will gave an overview of current situation regarding legumes consumption and production in Croatia and also to develop recommendations for policy makers. <br> (ii) Purpose of this Case Study and the whole project implementation is to raise awareness about consumption and production of legumes both for human consumption and animal feed.<br> (iii) April 2019.- September 2019. <br> (iv) Species - N.A. <br> (v) PIRED facilities
DOI: 10.5281/zenodo.5554535
title: CS16: Policy for sustainable development ( development of "Croatian Case Study - Legumes: their potential role in Croatian agricultural production")

description: (i)The main aim is to develop a document that will gave an overview of current situation regarding legumes consumption and production in Croatia and also to develop recommendations for policy makers. <br> (ii) Purpose of this Case Study and the whole project implementation is to raise awareness about consumption and production of legumes both for human consumption and animal feed.<br> (iii) April 2019.- September 2019. <br> (iv) Species - N.A. <br> (v) PIRED facilities
DOI: 10.5281/zenodo.5554641
title: CS16: Policy for sustainable development ( development of "Croatian Case Study - Legumes: their potential role in Croatian agricultural production")

description: (i)The main aim is to develop a document that will gave an overview of current situation regarding legumes consumption and production in Croatia and also to develope a reccomendations for policy makers. <br> (ii) Purpose of this Case Study and the whole project implementation is to raise awareness about consumption and production of legumes both for human consumption and animal feed.<br> (iii) April 2019.- September 2019. <br> (iv) Species - N.A. <br> (v) PIRED facilities<br> (vi) Following different methodological tools was applied like: desk research, analysis of available quantitative historical data, interviews with key regional retailers and company managers, focus groups, benchmarking, expert analysis and expert drafting<br> (vii) detection of number of producers, utilized areas, processing infrastructure and development of recommendations for policy makers and local decision makers. <br> (viii) in progress<br> (ix) This document will have significant impact on policy, mainly on local level ( for local decision makers) because developed recommendations will gave an directions, guideline and examples of good practice.
DOI: 10.5281/zenodo.5554640
title: CS16: Policy for sustainable development ( development of "Croatian Case Study - Legumes: their potential role in Croatian agricultural production")

description: (i)The main aim is to develop a document that will gave an overview of current situation regarding legumes consumption and production in Croatia and also to develope a reccomendations for policy makers. <br> (ii) Purpose of this Case Study and the whole project implementation is to raise awareness about consumption and production of legumes both for human consumption and animal feed.<br> (iii) April 2019.- September 2019. <br> (iv) Species - N.A. <br> (v) PIRED facilities<br> (vi) Following different methodological tools was applied like: desk research, analysis of available quantitative historical data, interviews with key regional retailers and company managers, focus groups, benchmarking, expert analysis and expert drafting<br> (vii) detection of number of producers, utilized areas, processing infrastructure and development of recommendations for policy makers and local decision makers. <br> (viii) in progress<br> (ix) This document will have significant impact on policy, mainly on local level ( for local decision makers) because developed recommendations will gave an directions, guideline and examples of good practice.
DOI: 10.25721/kjtn-0z28
title: Mon père et ma petite mère n'avaient que moi d'enfant
DOI: 10.25721/0r50-h050
title: En revenant des noces
DOI: 10.6084/m9.figshare.15015099
title: A chronic photocapacitor implant for minimally invasive neurostimulation with deep-red light

description: Implantable neuroelectronic devices are limited by a lack of reliable, safe, and minimally invasive methods to wirelessly modulate neural tissue. Here, we report the development of organic electrolytic photocapacitors to stimulate a peripheral nerve via the transduction of tissue-penetrating deep-red light into electrical signals. The photocapacitor relies on efficient charge generation by nanoscale organic semiconductors comprising non-toxic pigments, integrated on an ultrathin flexible cuff with ultralow volume (0.1 mm<sup>3</sup>). The device can be wirelessly operated from an external light source (via irradiation pulses of 50-1000 microseconds, at a wavelength of 638 or 660 nanometres), actuating the implanted device at a depth of approximately 10 millimetres below the skin’s surface. We demonstrate the device’s functionality <i>in vivo</i> on the sciatic nerve of a rat, where a microfabricated zip-tie mechanism stabilizes it into a fixed position and enabled its long-term implantation, allowing neurostimulation that can be sustained for over 100 days. Devices operated by organic electrolytic photocapacitors are a biocompatible approach to wireless neuromodulation and could be applicable to an array of clinical bioelectronics.
DOI: 10.6084/m9.figshare.15015099.v1
title: A chronic photocapacitor implant for minimally invasive neurostimulation with deep-red light

description: Implantable neuroelectronic devices are limited by a lack of reliable, safe, and minimally invasive methods to wirelessly modulate neural tissue. Here, we report the development of organic electrolytic photocapacitors to stimulate a peripheral nerve via the transduction of tissue-penetrating deep-red light into electrical signals. The photocapacitor relies on efficient charge generation by nanoscale organic semiconductors comprising non-toxic pigments, integrated on an ultrathin flexible cuff with ultralow volume (0.1 mm<sup>3</sup>). The device can be wirelessly operated from an external light source (via irradiation pulses of 50-1000 microseconds, at a wavelength of 638 or 660 nanometres), actuating the implanted device at a depth of approximately 10 millimetres below the skin’s surface. We demonstrate the device’s functionality <i>in vivo</i> on the sciatic nerve of a rat, where a microfabricated zip-tie mechanism stabilizes it into a fixed position and enabled its long-term implantation, allowing neurostimulation that can be sustained for over 100 days. Devices operated by organic electrolytic photocapacitors are a biocompatible approach to wireless neuromodulation and could be applicable to an array of clinical bioelectronics.
DOI: 10.25721/sw23-5e08
title: Quand j'étais chez mon père garçon à marier
DOI: 10.14457/cu.the.1982.20
title: แนวทางการปรับปรุงฟื้นฟูพื้นที่ เขตบางรัก กรุงเทพมหานคร