cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.14318224
title: Effects of Intensification of Vaporization by Decompression to the Vacuum (IVDV) and frying on physicochemical, structural, thermal, and rheological properties of chickpea (Cicer arietinum L.) powder

description: Abstract Hard textural attributes of chickpea necessitate the employment of specialized pretreatment prior to roasting. As compared to frying, the Intensification of Vaporization by Decompression to the Vacuum (IVDV) as a vacuum expansion (VE) technique was utilized to improve and preserve the nutritional, textural, and structural properties of chickpeas. It was clearly demonstrated that frying (FR) caused decrease in degrees of lightness in chickpeas as compared to VE samples. Raw and VE samples showed a combination of green and red colors. VE caused C=O stretching in chickpeas and imparted desirable color. The surface fissures were more evident in FR grains as compared to VE grains. The grain structure was modified from largely ovoid to round or spherical forms. Enhanced cross-linking was observed in VE samples due to stable rheological properties. IVDV improved nutritional, color and structural attributes of chickpeas were preserved after texturization.
DOI: 10.6084/m9.figshare.14318224.v1
title: Effects of Intensification of Vaporization by Decompression to the Vacuum (IVDV) and frying on physicochemical, structural, thermal, and rheological properties of chickpea (Cicer arietinum L.) powder

description: Abstract Hard textural attributes of chickpea necessitate the employment of specialized pretreatment prior to roasting. As compared to frying, the Intensification of Vaporization by Decompression to the Vacuum (IVDV) as a vacuum expansion (VE) technique was utilized to improve and preserve the nutritional, textural, and structural properties of chickpeas. It was clearly demonstrated that frying (FR) caused decrease in degrees of lightness in chickpeas as compared to VE samples. Raw and VE samples showed a combination of green and red colors. VE caused C=O stretching in chickpeas and imparted desirable color. The surface fissures were more evident in FR grains as compared to VE grains. The grain structure was modified from largely ovoid to round or spherical forms. Enhanced cross-linking was observed in VE samples due to stable rheological properties. IVDV improved nutritional, color and structural attributes of chickpeas were preserved after texturization.
DOI: 10.6084/m9.figshare.14318227
title: A comparative study on effects of three measuring methods for gastroesophageal reflux of post-POEM achalasia patients

description: Abstract Background Gastroesophageal reflux is a major complication of post-POEM (peroral endoscopic myotomy, POEM) for esophageal achlasia. Objective: To discuss the effects of three measuring methods for Gastroesophageal Reflux of Post-POEM Achalasia Patients and find out the best method for diagnosing post-POEM gastroesophageal reflux of esophageal achalasia patients by conducting clinical follow-up studies. Methods: Follow-up visits were conducted on the patients with esophageal achalasia who had received POEM treatment in our hospital from 2013 to 2016. Between 2 to 4 weeks post operation, Eckardt score was adopted to evaluate the operation efficacy, the GerdQ score, electronic gastroscopy and 24h esophagus impedance-pH monitoring to investigate the gastroesophageal reflux and the comparison of detection rate among the three different methods on post-POEM gastroesophageal reflux. Results: There were 76 patients with Eckardt scores were 3 or lower than 3 post POEM (76/78, 97.44%), 2 patients with Eckardt scores were 4 or higher than 4 (2/78, 2.56%), the cure rate of the treatment was as high as 97.44%; the Eckardt score post operation decreased more significantly than before operation, P&lt;0.0.5. Conclusion: for post-POEM Achalasia patients, 24h esophagus impedance-pH monitoring is the best way to diagnose post-POEM gastroesophageal reflux.
DOI: 10.6084/m9.figshare.14318227.v1
title: A comparative study on effects of three measuring methods for gastroesophageal reflux of post-POEM achalasia patients

description: Abstract Background Gastroesophageal reflux is a major complication of post-POEM (peroral endoscopic myotomy, POEM) for esophageal achlasia. Objective: To discuss the effects of three measuring methods for Gastroesophageal Reflux of Post-POEM Achalasia Patients and find out the best method for diagnosing post-POEM gastroesophageal reflux of esophageal achalasia patients by conducting clinical follow-up studies. Methods: Follow-up visits were conducted on the patients with esophageal achalasia who had received POEM treatment in our hospital from 2013 to 2016. Between 2 to 4 weeks post operation, Eckardt score was adopted to evaluate the operation efficacy, the GerdQ score, electronic gastroscopy and 24h esophagus impedance-pH monitoring to investigate the gastroesophageal reflux and the comparison of detection rate among the three different methods on post-POEM gastroesophageal reflux. Results: There were 76 patients with Eckardt scores were 3 or lower than 3 post POEM (76/78, 97.44%), 2 patients with Eckardt scores were 4 or higher than 4 (2/78, 2.56%), the cure rate of the treatment was as high as 97.44%; the Eckardt score post operation decreased more significantly than before operation, P&lt;0.0.5. Conclusion: for post-POEM Achalasia patients, 24h esophagus impedance-pH monitoring is the best way to diagnose post-POEM gastroesophageal reflux.
DOI: 10.6084/m9.figshare.14318230
title: Impact of water temperature of chimarrão on phenolic compounds extraction

description: Abstract This study evaluated the effect of water temperature (65 °C, 75 °C, 85 °C, 95 °C) on the concentration of caffeic acid, 5-caffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 4,5-dicaffeoylquinc acid and rutin in chimarrão aqueous extracts prepared from two commercial types of yerba mate: traditional and coarse ground. The chimarrão preparation simulated the homemade process. Regardless of the temperature, aqueous extracts from the coarse ground had 60% more phenolic compounds than the traditional ones. In the extracts of coarse ground yerba mate the temperature of 95 °C favored the extraction of the compounds in relation to the other temperatures. For the traditional yerba mate extracts there was no difference regarding the temperature. The chlorogenic acids content in the chimarrão extracts is significantly higher than in other foods and beverages and represent an excellent contribution for chlorogenic acids intake.
DOI: 10.6084/m9.figshare.14318230.v1
title: Impact of water temperature of chimarrão on phenolic compounds extraction

description: Abstract This study evaluated the effect of water temperature (65 °C, 75 °C, 85 °C, 95 °C) on the concentration of caffeic acid, 5-caffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 4,5-dicaffeoylquinc acid and rutin in chimarrão aqueous extracts prepared from two commercial types of yerba mate: traditional and coarse ground. The chimarrão preparation simulated the homemade process. Regardless of the temperature, aqueous extracts from the coarse ground had 60% more phenolic compounds than the traditional ones. In the extracts of coarse ground yerba mate the temperature of 95 °C favored the extraction of the compounds in relation to the other temperatures. For the traditional yerba mate extracts there was no difference regarding the temperature. The chlorogenic acids content in the chimarrão extracts is significantly higher than in other foods and beverages and represent an excellent contribution for chlorogenic acids intake.
DOI: 10.6084/m9.figshare.14318231
title: Effects of herbal yogurt with fish collagen on bioactive peptides with angiotensin-I converting enzyme inhibitory activity

description: Abstract Illicium verum (IV; dried fruit), Psidium guajava (PG; dried leaves), and Curcuma longa (CL; dried rhizome) water extract and/or fish collagen were added into yogurt to determine their effects on acidification and the proteolysis of milk up to 21 days of storage at 4°C. The angiotensin-I converting enzyme (ACE) test was conducted to analyze the inhibitory activity of bioactive peptides produced during proteolytic activity on the ACE enzyme. The addition of fish collagen in PG- yogurt significantly decreased pH compared to control on day 7 of storage. The presence of IV, PG, and CL enhanced (p&lt;0.05) OPA peptide amount during 7 & 14 days of storage. The highest ACE inhibitory activity was shown on day 7 for all herbal yogurt. Herbal yogurt either in the presence or absence of fish collagen may improve the manufacture and formulation of yogurt with anti-ACE activity.
DOI: 10.6084/m9.figshare.14318231.v1
title: Effects of herbal yogurt with fish collagen on bioactive peptides with angiotensin-I converting enzyme inhibitory activity

description: Abstract Illicium verum (IV; dried fruit), Psidium guajava (PG; dried leaves), and Curcuma longa (CL; dried rhizome) water extract and/or fish collagen were added into yogurt to determine their effects on acidification and the proteolysis of milk up to 21 days of storage at 4°C. The angiotensin-I converting enzyme (ACE) test was conducted to analyze the inhibitory activity of bioactive peptides produced during proteolytic activity on the ACE enzyme. The addition of fish collagen in PG- yogurt significantly decreased pH compared to control on day 7 of storage. The presence of IV, PG, and CL enhanced (p&lt;0.05) OPA peptide amount during 7 & 14 days of storage. The highest ACE inhibitory activity was shown on day 7 for all herbal yogurt. Herbal yogurt either in the presence or absence of fish collagen may improve the manufacture and formulation of yogurt with anti-ACE activity.
DOI: 10.6084/m9.figshare.14318234.v1
title: Factors affecting buffalo Mozzarella cheese yield: a study using regression analysis

description: Abstract Cheese production such as mozzarella is affected by several factors including the processing technology (e.g., cuts, fermentation, curd stretching), as well as quantity and quality of raw materials and other ingredients. The aim of this study was to investigate the relationship between mozzarella cheese yield and buffalo milk composition, processing factors, and losses of whey constituents using polynomial regression and adjusted R2. All regression coefficients associated with each explanatory variable were significantly different from zero. The models explained an average of 99% of the variation in the dataset. The regression models showed that the concentration of milk components (e.g., fat, protein, casein, lactose, total solids), somatic cell score, age and acidity of the starter culture, time between curd cuts, and percentage of lost whey constituents highly influenced the mozzarella cheese yield. The buffalo dairy industry should focus on rigorous control of milk quality and processing factors to standardize and optimize mozzarella cheese yield efficiency.
DOI: 10.6084/m9.figshare.14318234
title: Factors affecting buffalo Mozzarella cheese yield: a study using regression analysis

description: Abstract Cheese production such as mozzarella is affected by several factors including the processing technology (e.g., cuts, fermentation, curd stretching), as well as quantity and quality of raw materials and other ingredients. The aim of this study was to investigate the relationship between mozzarella cheese yield and buffalo milk composition, processing factors, and losses of whey constituents using polynomial regression and adjusted R2. All regression coefficients associated with each explanatory variable were significantly different from zero. The models explained an average of 99% of the variation in the dataset. The regression models showed that the concentration of milk components (e.g., fat, protein, casein, lactose, total solids), somatic cell score, age and acidity of the starter culture, time between curd cuts, and percentage of lost whey constituents highly influenced the mozzarella cheese yield. The buffalo dairy industry should focus on rigorous control of milk quality and processing factors to standardize and optimize mozzarella cheese yield efficiency.
DOI: 10.6084/m9.figshare.14318236
title: Optimization of potato starch gel formulation as green alternative of animal-sourced gelatin

description: Abstract This study was aimed at optimization of potato starch gel preparation process by response surface methodology and various process parameters were optimized for textural, gelation and sensory properties. 3D response surface and contour plots showed that independent variables, such as extraction time, extraction temperature and potato starch concentration significantly affected (p &lt; 0.05) texture of potato starch gel. It was observed from RSM analysis that target responses regarding texture characteristics (hardness 1, hardness 2, springiness and chewiness) were significantly reliant on potato starch conc. followed by extraction time and temperature. To was found in range from 102.98 to 109.87 °C whereas, the mean To was maintained at 107.20 °C. It was evident from data of experimental runs that To showed relatively consistent tendency in majority of samples while, experimental runs no. 4 and 5 exhibited a maxima and minima of 109.87 °C and 102.98 °C, respectively. It was evident from To value that starch granules were subjected to degree of disintegration in its internal granules structure, and this disintegration led to polysaccharides release in surrounding medium.
DOI: 10.6084/m9.figshare.14318236.v1
title: Optimization of potato starch gel formulation as green alternative of animal-sourced gelatin

description: Abstract This study was aimed at optimization of potato starch gel preparation process by response surface methodology and various process parameters were optimized for textural, gelation and sensory properties. 3D response surface and contour plots showed that independent variables, such as extraction time, extraction temperature and potato starch concentration significantly affected (p &lt; 0.05) texture of potato starch gel. It was observed from RSM analysis that target responses regarding texture characteristics (hardness 1, hardness 2, springiness and chewiness) were significantly reliant on potato starch conc. followed by extraction time and temperature. To was found in range from 102.98 to 109.87 °C whereas, the mean To was maintained at 107.20 °C. It was evident from data of experimental runs that To showed relatively consistent tendency in majority of samples while, experimental runs no. 4 and 5 exhibited a maxima and minima of 109.87 °C and 102.98 °C, respectively. It was evident from To value that starch granules were subjected to degree of disintegration in its internal granules structure, and this disintegration led to polysaccharides release in surrounding medium.
DOI: 10.6084/m9.figshare.14318239
title: Effects of chia seed on chemical properties and quality characteristics of regular and low-fat crackers

description: Abstract As a direct consequence of understanding the importance of the relationship between health and food, the interest in healthy recipes has increased. In the present study, wheat flour was used to replace chia seed (CS) in the cracker formulation (control) at levels of 10, 20, and 30% (w/w) and fat content was reduced by 25, 50, and 75% for the production of low-fat crackers. The physicochemical, textural, sensorial properties of the crackers were investigated. It was determined that CS had high a dietary fiber (38.7%), protein (21.78%), and fat (28.69%) content. The cracker sample containing 25% fat and 30% chia seed had the highest amounts of protein (14.49%) and dietary fiber (16.70%). CS could provide positive effects on health in terms of its high fiber content and low carbohydrate value. Six different fatty acids (FAs) were determined in the cracker samples. By reducing fat and increasing chia seed amount; oleic, linoleic, α-linolenic increased compared to the control sample, whereas the palmitic acid amount decreased significantly. According to the sensorial evaluation, the crackers were acceptable. It was also determined that CS was a suitable supplementation for low-fat products.
DOI: 10.6084/m9.figshare.14318240.v1
title: Factors affecting the consumption of organic and functional foods in Brazil

description: Abstract The objective of this work was to investigate the factors which affect the consumption of organic foods enriched with functional properties. The study was developed by investigating the consumer profile of organic and functional foods by applying a questionnaire hosted on the Google Forms® platform (docs.google.com/forms/). The obtained results show that individuals in the age group 31 to 40 years old and those 51 and older, widowed, divorced and inhabitants of the Midwest, Southeast and South regions consume organic food more often. The education level did not influence the willingness to pay more for the purchase of an organic food, the consumption frequency or the interest in consuming organic food with functional potential. The interviewee group had a monthly income of up to R$4,686.00 (In Reais - 5 minimum monthly salaries) and showed a consumption frequency between “almost never” and “sometimes”, while those with an income higher than R$4,686.00 presented between “sometimes” and “often”. Residents of capital cities and from smaller cities showed similar behavior for all variables analyzed. We can conclude that the degree of confidence and the interest in consuming organic foods with functional potential were little influenced by socio-demographic differences.
DOI: 10.6084/m9.figshare.14318239.v1
title: Effects of chia seed on chemical properties and quality characteristics of regular and low-fat crackers

description: Abstract As a direct consequence of understanding the importance of the relationship between health and food, the interest in healthy recipes has increased. In the present study, wheat flour was used to replace chia seed (CS) in the cracker formulation (control) at levels of 10, 20, and 30% (w/w) and fat content was reduced by 25, 50, and 75% for the production of low-fat crackers. The physicochemical, textural, sensorial properties of the crackers were investigated. It was determined that CS had high a dietary fiber (38.7%), protein (21.78%), and fat (28.69%) content. The cracker sample containing 25% fat and 30% chia seed had the highest amounts of protein (14.49%) and dietary fiber (16.70%). CS could provide positive effects on health in terms of its high fiber content and low carbohydrate value. Six different fatty acids (FAs) were determined in the cracker samples. By reducing fat and increasing chia seed amount; oleic, linoleic, α-linolenic increased compared to the control sample, whereas the palmitic acid amount decreased significantly. According to the sensorial evaluation, the crackers were acceptable. It was also determined that CS was a suitable supplementation for low-fat products.
DOI: 10.6084/m9.figshare.14318240
title: Factors affecting the consumption of organic and functional foods in Brazil

description: Abstract The objective of this work was to investigate the factors which affect the consumption of organic foods enriched with functional properties. The study was developed by investigating the consumer profile of organic and functional foods by applying a questionnaire hosted on the Google Forms® platform (docs.google.com/forms/). The obtained results show that individuals in the age group 31 to 40 years old and those 51 and older, widowed, divorced and inhabitants of the Midwest, Southeast and South regions consume organic food more often. The education level did not influence the willingness to pay more for the purchase of an organic food, the consumption frequency or the interest in consuming organic food with functional potential. The interviewee group had a monthly income of up to R$4,686.00 (In Reais - 5 minimum monthly salaries) and showed a consumption frequency between “almost never” and “sometimes”, while those with an income higher than R$4,686.00 presented between “sometimes” and “often”. Residents of capital cities and from smaller cities showed similar behavior for all variables analyzed. We can conclude that the degree of confidence and the interest in consuming organic foods with functional potential were little influenced by socio-demographic differences.
DOI: 10.6084/m9.figshare.14318245.v1
title: Vitamin characterization and volatile composition of camu-camu (Myrciaria dubia (HBK) McVaugh, Myrtaceae) at different maturation stages

description: Abstract During the process of fruit development there is synthesis and catabolism of compounds that culminate with the specific characteristics of each species, such as changes in color, size, acidity, vitamins content and volatile composition. In the present study was evaluated during the development of camu-camu (Myrciaria dubia (HBK) McVaugh, Myrtaceae) the contents of pH, At, SS (ºBrix), Vitamin C, polyphenols, (L *, a * and b *) coloration and volatile composition using the HSPME-CGMS technique, at different stages of development. During development, an increase in the ºbrix variable was detected (6.92 to 9.02), and a decrease in the levels of vitamin C 1150 mg/100 g and total polyphenols 1280mg / 100g. Regarding the volatile composition, there was a difference of compounds according to the stage of development analyzed. Among the identified components, terpenes were the major class of compounds at all stages of maturation (p&lt;0.05).
DOI: 10.6084/m9.figshare.14318243
title: What are the problems of the red meat processing industry?: A case study from Turkey

description: Abstract The red meat processing industry has an important place in the food industry in Turkey. However, there are significant problems that limit the contribution of the industry to the red meat sector, particularly with regard to the livestock enterprises which are the source of raw materials. The aim of this paper is to identify the problems of the red meat processing industry, and to suggest solutions to these problems, through a case study of Izmir and Afyonkarahisar provinces, which together provide a useful representation of the structural characteristics typically found in the red meat sector in Turkey. In this study, a total of 71 face-to-face surveys were conducted with the managers of slaughterhouses (19), meat combines (13) and meat and meat product processing plants (39). The current situation of the enterprises and their problems were examined, particularly with regard to raw material supply, production and marketing. High and unstable prices of raw materials, combined with high costs, are the major problems. In order to resolve the problems in the industry, horizontal and vertical integration needs to be improved throughout the entire supply chain, starting from livestock farming through to the point where the end product reaches the final consumer.