1,720,960 research outputs found
Perossidazione lipidica in tagli "monomuscolo" di bovino sottoposti a differenti tecniche di cottura
No full textLa presente indagine si inquadra in uno studio più ampio diretto a determinare l'azione di tecniche di cottura "casalinghe" sul contenuto e la ritenzione di nutrienti in tagli monomuscolo di bovino destinati alle tecniche di volta in volta più idonee. Con particolare riguardo alla promozione dell'ossidazione dei lipidi intramuscolari, si è voluto verificare se e in che termini i parametri caratterizzanti le diverse tecniche di cottura interagissero con alcuni componenti dei tagli ad esse sottoposti
Selected nutrient content and retentions in reared european sea bass (Dicentrarchus labrax L.)
No full textEuropean sea bass (Dicentrarchus labrax.L.) is one of the most intensively farmed species in Mediterranean countríes. This succes notwithstanding, an almost total lack of data is evident as to nutrient contents in cookeed sea bass flesh, and consequently no figures are avilable about their retention values upon cooking.
A procedure was implemented and tested in the present study, whose main goal was to determine both content and retentions of proximate and selected minerals in the flesh of reared European sea bass cooked with several methods
Contents and retentions of purine bases in turkey breast
No full textThe aim of this study was twofold: a) to quantify the content of purine bases in turkey breast roasts both raw and cooked by two methods; b) to determine and compare true and apparent retention values of these nutrients
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Tecniche di cottura applicate a differenti tagli di carne bovina: effetto sulla composizione e la ritenzione degli acidi grassi dei lipidi intramuscolari
No full textI1 tenore in lipidi intramuscolari e la loro composizione in acidi grassi sono stati determinati in tagli bovini "monomuscolo" sia allo crudo, sia dopo aver destinato ciascuno di essi alla più idonea tecnica di cottura: M. infraspínatus (IS) alla bollitura (bo); M. longissimus lumborum (LL) alla grigliatura (br); M. semitendinosus (ST) alla cottura in forno a convezione (or) o in forno a microonde + grill finale (mw). La rilevazione delle perdite di cottura ha reso possibile anche la quantificazione dei coefficienti di ritenzione vera (RV) dei lipidi e dei singoli acidi grassi. Tra i risultati emersi dalla ricerca si evidenzia come la RV dei lipidi totali, in generale, non si discostasse significativamente dal 100%, evento spiegabile per I'assenza di grasso di copertura e quindi di una potenziale fonte di arricchimento lipidico del cotto. Analogo comportamento tenevano nei diversi tagli gli acidi grassi saturi e monoinsaturi, in modo più evidente quando li si
considerava nella loro globalità. Quanto alla globalità dei polinsaturi, valori RV non significativamente diversi fra di loro e prossimi al 100% si reperivano in LLbr, STmw e ISbo, mentre STor si caratteizzava per un valore significativamente inferiore, il che veniva ricondotto al prodursi, in questa combinazione "muscolo-tecnica di cottura", di una
certa degradazione ossidativa
Variations on the Author
Full text link“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
Appropriate Similarity Measures for Author Cocitation Analysis
Full text linkWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
"Lipid composition, retention and oxidation in fresh and completely trimmed beef muscles as affected by common culinary practices",
No full textThe objective of this study was to determine how and to what extent several culinary practices (i.e. household cooking methods), each applied to the beef muscle deemed most suitable (boiling to infraspinatus, broiling to longissimus lumborum, oven-roasting and microwaving to semitendinosus), could induce significant changes in: lipid and cholesterol contents, fatty acid composition and contents, their true and apparent retention values, and some indices of lipid oxidation. Most nutrients increased their concentration as a consequence of moisture loss through cooking, whilst no substantial variation was induced in fatty acid composition. Nevertheless, each cooking method had its own distinctive heat processing parameters, which interacted with the characteristics peculiar to the pertaining muscle, leading to markedly different evaporative and drip losses, significantly different true retention values for cholesterol and the sum of polyunsaturated fatty acids, distinct responses as to lipid oxidation liability. The selected culinary practices seemed to be able to interact with the composition of the selected muscles, up to the point that pro-oxidant conditions were in some way counteracted by antioxidant effects.[...
Dispelling the Myths Behind First-author Citation Counts
Full text linkWe conducted a full-scale evaluative citation analysis study of scholars in the XML research field to explore just how different from each other author rankings resulting from different citation counting methods actually are, and to demonstrate the capability of emerging data and tools on the Web in supporting more realistic citation counting methods. Our results contest some common arguments for the continued
use of first-author citation counts in the evaluation of scholars, such as high correlations between author rankings by first-author citation counts and other citation
counting methods, and high costs of using more realistic citation counting methods that are not well-supported by the ISI databases. It is argued that increasingly available digital full text research papers make it possible for citation analysis studies to go beyond what the ISI databases have directly supported and to employ more
sophisticated methods
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