cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.17870/bathspa.12435530
title: Wavespeech - Exhibition Photos

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 photos of the <i>Wavespeech</i> exhibition.<br><b>Floorplan and installation views: David Ward</b><br><b>Used with permission. </b><b><br></b><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.14318674
title: Biotechnological production of galactooligosaccharides (GOS) using porungo cheese whey

description: Abstract The bioconversion of porungo cheese whey into galactooligosaccharides (GOS) was investigated using immobilized β-galactosidase in batch system. Two enzymatic immobilization strategies were tested for optima pH and temperature and the best immobilization strategy was used to evaluate the GOS production in two steps. First, different lactose sources (substrates) were tested, and subsequently, different concentrations of porungo cheese whey (200 g L-1 and 400 g L-1) and temperatures (37 °C to 46 °C) were evaluated. Immobilization of β-galactosidase increased the range of operational pH (7.0-7.5) when immobilized in calcium-alginate support. However, the pH range decreased when the immobilization was conducted using calcium-Concanavalin A support. Batch reactions using the calcium-alginate immobilized biocatalyst produced the highest yields of GOS (63.2%) from porungo cheese whey, compared to the control substrate of lactose solution at concentration of 50 g L-1 (41.1%). The temperature of 46 °C and 400 g L-1 of substrate shown the better condition to GOS production, with lactose conversion of 61.4%. These results suggest the possible use of porungo cheese whey as substrate in the biotechnological production of GOS.
DOI: 10.6084/m9.figshare.14318674.v1
title: Biotechnological production of galactooligosaccharides (GOS) using porungo cheese whey

description: Abstract The bioconversion of porungo cheese whey into galactooligosaccharides (GOS) was investigated using immobilized β-galactosidase in batch system. Two enzymatic immobilization strategies were tested for optima pH and temperature and the best immobilization strategy was used to evaluate the GOS production in two steps. First, different lactose sources (substrates) were tested, and subsequently, different concentrations of porungo cheese whey (200 g L-1 and 400 g L-1) and temperatures (37 °C to 46 °C) were evaluated. Immobilization of β-galactosidase increased the range of operational pH (7.0-7.5) when immobilized in calcium-alginate support. However, the pH range decreased when the immobilization was conducted using calcium-Concanavalin A support. Batch reactions using the calcium-alginate immobilized biocatalyst produced the highest yields of GOS (63.2%) from porungo cheese whey, compared to the control substrate of lactose solution at concentration of 50 g L-1 (41.1%). The temperature of 46 °C and 400 g L-1 of substrate shown the better condition to GOS production, with lactose conversion of 61.4%. These results suggest the possible use of porungo cheese whey as substrate in the biotechnological production of GOS.
DOI: 10.6084/m9.figshare.14318676
title: Effect of ozone treatment on physicochemical parameters and ethylene biosynthesis inhibition in Guichang Kiwifruit

description: Abstract To determine whether ozone can regulate fruit ripening and delay fruit aging, Kiwifruit (Actinidia deliciosa 'Guichang') was fumigated with different ozone concentrations (100 μL/L, 200 μL/L, 300 μL/L) for 3 h, stored at 1 °C and 85 ± 5% RH for three months, and then matured at 20 °C and 85% RH for 12 days. Compared with controls, the optimal concentration of ozone delayed kiwifruit ripening during cold storage by delaying the respiratory burst that precedes fruit decay. Consequently, fruit firmness, nutrient content, and enzyme activity remained stable; the expression of AdACS1 and AdACO1 as well as the activity of ACC synthetase (ACS) and ACC oxidase (ACO) was downregulated, whereby ACC and MACC were accumulated. In addition, ozone-treated fruit showed significantly reduced infection with grey mold. The effect of ozone on kiwifruit at 200 μL/L was the best suited for delaying fruit senescence, maintaining high quality during storage and fruit ripening compared with other fruits. Overall, our study indicated that ozone may play a major residual role in the physiological process of fruit ripening; furthermore, ozone can affect ethylene biosynthesis and fruit changes associated with endogenous ethylene production.
DOI: 10.6084/m9.figshare.14318676.v1
title: Effect of ozone treatment on physicochemical parameters and ethylene biosynthesis inhibition in Guichang Kiwifruit

description: Abstract To determine whether ozone can regulate fruit ripening and delay fruit aging, Kiwifruit (Actinidia deliciosa 'Guichang') was fumigated with different ozone concentrations (100 μL/L, 200 μL/L, 300 μL/L) for 3 h, stored at 1 °C and 85 ± 5% RH for three months, and then matured at 20 °C and 85% RH for 12 days. Compared with controls, the optimal concentration of ozone delayed kiwifruit ripening during cold storage by delaying the respiratory burst that precedes fruit decay. Consequently, fruit firmness, nutrient content, and enzyme activity remained stable; the expression of AdACS1 and AdACO1 as well as the activity of ACC synthetase (ACS) and ACC oxidase (ACO) was downregulated, whereby ACC and MACC were accumulated. In addition, ozone-treated fruit showed significantly reduced infection with grey mold. The effect of ozone on kiwifruit at 200 μL/L was the best suited for delaying fruit senescence, maintaining high quality during storage and fruit ripening compared with other fruits. Overall, our study indicated that ozone may play a major residual role in the physiological process of fruit ripening; furthermore, ozone can affect ethylene biosynthesis and fruit changes associated with endogenous ethylene production.
DOI: 10.6084/m9.figshare.14318679
title: Evaluation on the physicochemical properties and mineral contents of Averrhoa bilimbi L. leaves dried extract and its antioxidant and antibacterial capacities

description: Abstract This study aimed to evaluate the physicochemical characteristics and mineral contents of dried extract of Averrhoa bilimbi and its antioxidant and antibacterial properties. Dried extracts leaves powder of A. bilimbi were analysed for its physicochemical properties and mineral compositions. The antioxidant and antibacterial capacities of extracts were determined by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay and the disc diffusion method respectively. The functional groups from active compounds were identified by Fourier Transforms Infrared Spectrophotometer (FTIR). Physicochemical characteristics of A. bilimbi dried extracts, including pH and total acids dissolved in water and ethanol solvents, showed negligible differences. The dried leaves powder of A. bilimbi was rich in carbohydrate, protein, and ash contents. It also exhibited essential minerals in which potassium was the highest content. Compared to water, ethanol extract showed more scavenging property against DPPH (82.82 mg GAE/ g DW) and gave a more inhibitory effect on the growth of Salmonella sp., Escherichia coli, and Staphylococcus aureus. The FTIR spectra showed phenolic compounds might be associated with the antioxidant and antibacterial activities of this extract. A. Bilimbi leaves are promising a source for the development of functional food to prevent diseases related to stress oxidative and bacterial infections.
DOI: 10.6084/m9.figshare.14318679.v1
title: Evaluation on the physicochemical properties and mineral contents of Averrhoa bilimbi L. leaves dried extract and its antioxidant and antibacterial capacities

description: Abstract This study aimed to evaluate the physicochemical characteristics and mineral contents of dried extract of Averrhoa bilimbi and its antioxidant and antibacterial properties. Dried extracts leaves powder of A. bilimbi were analysed for its physicochemical properties and mineral compositions. The antioxidant and antibacterial capacities of extracts were determined by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay and the disc diffusion method respectively. The functional groups from active compounds were identified by Fourier Transforms Infrared Spectrophotometer (FTIR). Physicochemical characteristics of A. bilimbi dried extracts, including pH and total acids dissolved in water and ethanol solvents, showed negligible differences. The dried leaves powder of A. bilimbi was rich in carbohydrate, protein, and ash contents. It also exhibited essential minerals in which potassium was the highest content. Compared to water, ethanol extract showed more scavenging property against DPPH (82.82 mg GAE/ g DW) and gave a more inhibitory effect on the growth of Salmonella sp., Escherichia coli, and Staphylococcus aureus. The FTIR spectra showed phenolic compounds might be associated with the antioxidant and antibacterial activities of this extract. A. Bilimbi leaves are promising a source for the development of functional food to prevent diseases related to stress oxidative and bacterial infections.
DOI: 10.5281/zenodo.4639618
title: SciExpeM - 10.5281/zenodo.4639618

description: "Shock tube study on ignition delay of hydrogen and evaluation of various kinetic models" Erjiang Hu, Lun Pan, Zhenhua Gao, Xin Lu, Xin Meng, Zuohua Huang
DOI: 10.5281/zenodo.4639617
title: SciExpeM - 10.5281/zenodo.4639618

description: "Shock tube study on ignition delay of hydrogen and evaluation of various kinetic models" Erjiang Hu, Lun Pan, Zhenhua Gao, Xin Lu, Xin Meng, Zuohua Huang
DOI: 10.6084/m9.figshare.14318680
title: Comparison of clinical effect of CT diagnosis and X-ray Plain film diagnosis in children with Acute Osteomyelitis during emergency treatment

description: Abstract Background Acute osteomyelitis has great harmfulness. To conduct comparative analysis on the difference of clinical effect of CT diagnosis and X-ray plain film diagnosis in children with acute osteomyelitis during emergency treatment, to provide guidance for the diagnosis and treatment of this disease. Methods The study subjects were 32 children with acute osteomyelitis. All the children were examined by X-ray and CT before surgery. Image characteristics and detection rates of bone destruction, changes in periosteum and cortex were compared. Funding X-ray scanning image: for the children with acute osteomyelitis in the early stage, the symptoms were demonstrated as that the submuscular space disappeared, and the boundary between subcutaneous and muscle tissues was blurred. CT scanning image: the images in early stage showed hyperemia and edema of soft tissue, with a slightly lower density of lesion, disappearance of interfascicular space, and a low-density abscess cavity in the center. The detection rate of bone destruction in CT scan was obviously higher than that in plain X-ray, in terms of bone destruction in special morphology, bone shell destruction in residual expansion, circular bone destruction, and peripheral bone defect, and the detection rate of periosteum and cortex changes was higher than that in plain X-ray, The diagnostic sensitivity and specificity of CT in children with acute osteomyelitis during emergency treatment were better than that of X-ray plain film. Interpretation CT scan has good diagnostic accuracy, sensitivity and specificity during emergency treatment of this disease.
DOI: 10.6084/m9.figshare.14318680.v1
title: Comparison of clinical effect of CT diagnosis and X-ray Plain film diagnosis in children with Acute Osteomyelitis during emergency treatment

description: Abstract Background Acute osteomyelitis has great harmfulness. To conduct comparative analysis on the difference of clinical effect of CT diagnosis and X-ray plain film diagnosis in children with acute osteomyelitis during emergency treatment, to provide guidance for the diagnosis and treatment of this disease. Methods The study subjects were 32 children with acute osteomyelitis. All the children were examined by X-ray and CT before surgery. Image characteristics and detection rates of bone destruction, changes in periosteum and cortex were compared. Funding X-ray scanning image: for the children with acute osteomyelitis in the early stage, the symptoms were demonstrated as that the submuscular space disappeared, and the boundary between subcutaneous and muscle tissues was blurred. CT scanning image: the images in early stage showed hyperemia and edema of soft tissue, with a slightly lower density of lesion, disappearance of interfascicular space, and a low-density abscess cavity in the center. The detection rate of bone destruction in CT scan was obviously higher than that in plain X-ray, in terms of bone destruction in special morphology, bone shell destruction in residual expansion, circular bone destruction, and peripheral bone defect, and the detection rate of periosteum and cortex changes was higher than that in plain X-ray, The diagnostic sensitivity and specificity of CT in children with acute osteomyelitis during emergency treatment were better than that of X-ray plain film. Interpretation CT scan has good diagnostic accuracy, sensitivity and specificity during emergency treatment of this disease.
DOI: 10.6084/m9.figshare.14318682
title: Mango peel flour and potato peel flour as bioactive ingredients in the formulation of functional yogurt

description: Abstract In recent years, agro-industrial by-products derived from processing and consumption mainly of fruits have become an important source of bioactive products, as fiber with or without prebiotic potential, and polyphenols with antioxidant activity against free radicals. In this research the chemical composition, including dietary fiber, besides polyphenols and TEAC, mean growth rate and mean duplication time, and prebiotic activity score of mango peel flour and potato peel flour were determined to evaluate the feasibility as functional ingredient in yogurt. Yogurt formulated with mango peel flour presented lower syneresis and higher viscosity during storage, as compared to yogurts with potato peel flour or control yogurt. Higher titratable acidity and lower pH was the reflect of the prebiotic capacity of both peel flours, with no detrimental effect on consumer acceptance. Mango peel flour and potato peel flour, with a prebiotic capacity potential due their dietary fiber content and polyphenols content, can be employed as prebiotic to improve probiotics colonization of gastrointestinal tract, with a concomitantly effect on host health.
DOI: 10.6084/m9.figshare.14318682.v1
title: Mango peel flour and potato peel flour as bioactive ingredients in the formulation of functional yogurt

description: Abstract In recent years, agro-industrial by-products derived from processing and consumption mainly of fruits have become an important source of bioactive products, as fiber with or without prebiotic potential, and polyphenols with antioxidant activity against free radicals. In this research the chemical composition, including dietary fiber, besides polyphenols and TEAC, mean growth rate and mean duplication time, and prebiotic activity score of mango peel flour and potato peel flour were determined to evaluate the feasibility as functional ingredient in yogurt. Yogurt formulated with mango peel flour presented lower syneresis and higher viscosity during storage, as compared to yogurts with potato peel flour or control yogurt. Higher titratable acidity and lower pH was the reflect of the prebiotic capacity of both peel flours, with no detrimental effect on consumer acceptance. Mango peel flour and potato peel flour, with a prebiotic capacity potential due their dietary fiber content and polyphenols content, can be employed as prebiotic to improve probiotics colonization of gastrointestinal tract, with a concomitantly effect on host health.
DOI: 10.6084/m9.figshare.14318683
title: Effect of frozen storage and hydrocolloids on structural and rheological properties of frozen roti dough supplemented with rice bran

description: Abstract This study investigated the effect of addition of hydrocolloids (hydroxypropyl methylcellulose: HPMC, and xanthan) and frozen storage on the structure and rheological properties of frozen roti dough supplemented with rice bran. The roti dough was frozen by air blast freezing and stored at -18 °C for 84 days. Changes in the protein structure of the frozen roti dough with HPMC produced greater changes in the gluten network and random coil conformations than that of the xanthan supplemented dough during frozen storage. The resistance to extension and the elastic modulus of the frozen roti dough with HPMC tended to decrease while the extensibility slightly increased with a longer frozen storage time. However, these parameters did not change in the frozen roti dough with xanthan. The freezable water in the frozen roti dough with HPMC and xanthan significantly increased (p &lt; 0.05) with increasing frozen storage time from 0 to 84 days.
DOI: 10.6084/m9.figshare.14318685
title: Assessment of rheological and quality characteristics of bread made by the addition of ginger powder in wheat flour

description: Abstract The aim of this study was to develop a bread enriched with varying level of ginger powder. Ginger powder incorporated in white flour at 0, 2, 4, 6 and 8% level to get a bread enriched with antioxidants and good rheological and sensorial properties. Total phenolic content (TPC) was gradually decreased with increasing percentage of ginger powder and maximum inhibition of DPPH was recorded (47.23%) at 2% supplemented sample. Texture of supplemented bread samples was increased in terms of hardness, gumminess and chewiness as compared to control sample. Mineral contents increased in each sample with increasing percentage of ginger powder such as Na (451.69 mg/kg), Ca (127.32 mg/kg), K (427.61 mg/kg), Fe (15.19 mg/kg), Zn (7.04 mg/kg) and Cu (3.47 mg/kg) respectively. However, showed worst results regarding rheological properties with hard dough structure. Among studied samples, a range of 2-4% ginger powder presented high antioxidants with better rheological characteristics compared with control samples.
DOI: 10.6084/m9.figshare.14318683.v1
title: Effect of frozen storage and hydrocolloids on structural and rheological properties of frozen roti dough supplemented with rice bran

description: Abstract This study investigated the effect of addition of hydrocolloids (hydroxypropyl methylcellulose: HPMC, and xanthan) and frozen storage on the structure and rheological properties of frozen roti dough supplemented with rice bran. The roti dough was frozen by air blast freezing and stored at -18 °C for 84 days. Changes in the protein structure of the frozen roti dough with HPMC produced greater changes in the gluten network and random coil conformations than that of the xanthan supplemented dough during frozen storage. The resistance to extension and the elastic modulus of the frozen roti dough with HPMC tended to decrease while the extensibility slightly increased with a longer frozen storage time. However, these parameters did not change in the frozen roti dough with xanthan. The freezable water in the frozen roti dough with HPMC and xanthan significantly increased (p &lt; 0.05) with increasing frozen storage time from 0 to 84 days.
DOI: 10.6084/m9.figshare.14318685.v1
title: Assessment of rheological and quality characteristics of bread made by the addition of ginger powder in wheat flour

description: Abstract The aim of this study was to develop a bread enriched with varying level of ginger powder. Ginger powder incorporated in white flour at 0, 2, 4, 6 and 8% level to get a bread enriched with antioxidants and good rheological and sensorial properties. Total phenolic content (TPC) was gradually decreased with increasing percentage of ginger powder and maximum inhibition of DPPH was recorded (47.23%) at 2% supplemented sample. Texture of supplemented bread samples was increased in terms of hardness, gumminess and chewiness as compared to control sample. Mineral contents increased in each sample with increasing percentage of ginger powder such as Na (451.69 mg/kg), Ca (127.32 mg/kg), K (427.61 mg/kg), Fe (15.19 mg/kg), Zn (7.04 mg/kg) and Cu (3.47 mg/kg) respectively. However, showed worst results regarding rheological properties with hard dough structure. Among studied samples, a range of 2-4% ginger powder presented high antioxidants with better rheological characteristics compared with control samples.
DOI: 10.6084/m9.figshare.14318686
title: Hydrogen peroxide regulated salicylic acid– and jasmonic acid–dependent systemic defenses in tomato seedlings

description: Abstract To investigate the regulation of hydrogen peroxide (H2O2) in SA- and JA-dependent systemic defense pathways in tomato seedlings damaged by cotton bollworm. The lower two leaves of four-leaf tomato plant seedlings were treated with cotton bollworms. The upper leaves were then removed at various time points and assessed for systemic changes in H2O2 levels, enzyme activity and defense-related genes expression. Wild-type seedlings, def-5 mutant seedlings (deficient in JA accumulation) and transgenic nahG seedlings(deficient in SA content) were constructed at four-leaf stage. Wild-type plants were further treated with dimethylthiourea (DMTU) and 2,5-dihydroxycinnamic acid methyl ester (DHC). Bollworm feeding in the lower leaves induced rapid systemic accumulation of H2O2 in the upper leaves. H2O2 accumulation further increased activities for SA- and JA-dependent enzymes including proteinase inhibitors (PIs), pathogenesis-related gene 1 (PR-1), cathepsin D inhibitor (CDI), β-1,3-glucanse (BGL) and polyphenol oxidase (PPO). Furthermore, H2O2 accumulation enhanced mRNA expression of BGL-2, PR-1, PI, CDI and PPO genes. Suppression of H2O2 accumulation using H2O2 scavengers substantially diminished these effects. mRNA expression of PR-1 was not induced in transgenic nahG plants. SA- and JA-dependent signaling pathways are involved in the tomato systemic defense responses to herbivores, and that H2O2 generation is required for both systemic pathways.
DOI: 10.6084/m9.figshare.14318686.v1
title: Hydrogen peroxide regulated salicylic acid– and jasmonic acid–dependent systemic defenses in tomato seedlings

description: Abstract To investigate the regulation of hydrogen peroxide (H2O2) in SA- and JA-dependent systemic defense pathways in tomato seedlings damaged by cotton bollworm. The lower two leaves of four-leaf tomato plant seedlings were treated with cotton bollworms. The upper leaves were then removed at various time points and assessed for systemic changes in H2O2 levels, enzyme activity and defense-related genes expression. Wild-type seedlings, def-5 mutant seedlings (deficient in JA accumulation) and transgenic nahG seedlings(deficient in SA content) were constructed at four-leaf stage. Wild-type plants were further treated with dimethylthiourea (DMTU) and 2,5-dihydroxycinnamic acid methyl ester (DHC). Bollworm feeding in the lower leaves induced rapid systemic accumulation of H2O2 in the upper leaves. H2O2 accumulation further increased activities for SA- and JA-dependent enzymes including proteinase inhibitors (PIs), pathogenesis-related gene 1 (PR-1), cathepsin D inhibitor (CDI), β-1,3-glucanse (BGL) and polyphenol oxidase (PPO). Furthermore, H2O2 accumulation enhanced mRNA expression of BGL-2, PR-1, PI, CDI and PPO genes. Suppression of H2O2 accumulation using H2O2 scavengers substantially diminished these effects. mRNA expression of PR-1 was not induced in transgenic nahG plants. SA- and JA-dependent signaling pathways are involved in the tomato systemic defense responses to herbivores, and that H2O2 generation is required for both systemic pathways.