1,720,960 research outputs found
Rice as natural functional food for a healthy nutrition: characterization, technological aspects and bioaccessibility
Full text linkThe black rice varieties can be considered a sort of natural functional food due to their significant content of polyphenols, especially anthocyanins, and their antioxidant properties. Polyphenols are a huge heterogeneous group of molecules belonging to different chemical classes able to exert a beneficial action on the human organism, which depends not only on their quantity present in the diet, but also on their bioavailability and bioaccessibility. The impact of technological processing, but particularly the impact of cooking mode and digestive process could modify these healthy properties, modulating the bioaccessibility and bioavailability of bioactive compounds. The impact of traditional (boiling, microwaves oven, under pressure pot and risotto preparation) and alternative (pilaf and sous vide) cooking methods on the chemical and nutritional composition of Italian "Artemide" black rice was evaluated, as reported and discussed in Chapters 3 and 4 of this Thesis. In Chapter 5 the impact of the digestive process on the polyphenolic fraction of "Artemide" black rice, subjected to the risotto preparation, is discussed. In general, our results allowed to highlight the main changes in the polyphenolic composition of "Artemide" black rice after cooking and simulated in vitro digestion. The impact on the postprandial glycaemic trend in type 1 diabetic children and adolescents of two different types of rice ("Gigante Vercelli" white rice, and "Artemide" black rice), cooked in different modes (risotto vs boiled), was compared, as reported and discussed in Chapter 6. Finally, as reported in Chapter 7, a faecal in vitro batch fermentation of cooked and digested black and white rice varieties was conducted, in order to evaluate the rice impact on a healthy microbiota, through the quantification via GC-FID of SCFAs (Short Chain Fatty Acids) as desired indicators of the microbiota metabolism. The conclusions and some perspectives of the study were proposed in Chapter 8.The black rice varieties can be considered a sort of natural functional food due to their significant content of polyphenols, especially anthocyanins, and their antioxidant properties. Polyphenols are a huge heterogeneous group of molecules belonging to different chemical classes able to exert a beneficial action on the human organism, which depends not only on their quantity present in the diet, but also on their bioavailability and bioaccessibility. The impact of technological processing, but particularly the impact of cooking mode and digestive process could modify these healthy properties, modulating the bioaccessibility and bioavailability of bioactive compounds. The impact of traditional (boiling, microwaves oven, under pressure pot and risotto preparation) and alternative (pilaf and sous vide) cooking methods on the chemical and nutritional composition of Italian "Artemide" black rice was evaluated, as reported and discussed in Chapters 3 and 4 of this Thesis. In Chapter 5 the impact of the digestive process on the polyphenolic fraction of "Artemide" black rice, subjected to the risotto preparation, is discussed. In general, our results allowed to highlight the main changes in the polyphenolic composition of "Artemide" black rice after cooking and simulated in vitro digestion. The impact on the postprandial glycaemic trend in type 1 diabetic children and adolescents of two different types of rice ("Gigante Vercelli" white rice, and "Artemide" black rice), cooked in different modes (risotto vs boiled), was compared, as reported and discussed in Chapter 6. Finally, as reported in Chapter 7, a faecal in vitro batch fermentation of cooked and digested black and white rice varieties was conducted, in order to evaluate the rice impact on a healthy microbiota, through the quantification via GC-FID of SCFAs (Short Chain Fatty Acids) as desired indicators of the microbiota metabolism. The conclusions and some perspectives of the study were proposed in Chapter 8
Impact of traditional and innovative cooking techniques on Italian black rice (Oryza sativa L., Artemide cv) composition
Full text linkDue to its high polyphenol content, black rice plays a significant role in good nutrition; however, these antioxidant compounds are affected by heat treatments required for the rice consumption. The aim of this work was to investigate how cooking affects the composition of Artemide black rice, comparing innovative methods, such as sous vide, , with traditional domestic techniques (risotto and pilaf). Proteins and ashes were not affected by cooking, except for pilaf rice, where a 42 % ashes decrease was observed; fiber content increased after all cooking methods, reaching a 29 % increase in the risotto. Antioxidant activity, total polyphenols, anthocyanins and proanthocyanidins were reduced on average of 40 %, 34 %, 43 % and 39 %, respectively. Individual anthocyanins decreased, while phenolic acids and other flavonoids presented different behaviours, also depending if considered in their free or bound form. Cyanidin-3-O-glucoside was reduced up to 56 % in the sous vide cooked rice at 99 degrees C, and only by 45 % and 37 % in the risotto and sous vide cooked rice at 89 degrees C, respectively. Traditional risotto preparation and the innovative sous vide cooking at 89 degrees C also maintained the highest antioxidant polyphenols content, saving 63 % of the antioxidant activity in respect to the raw black rice. Concluding, these last techniques can be suggested for a better preservation of bioactive compounds
Bioaccessibility of phenolic compounds during simulated gastrointestinal digestion of black rice (Oryza sativa L., cv. Artemide)
No full textBlack rice can be defined as a natural functional food, due to its high content of antioxidant polyphenols, particularly anthocyanins and phenolic acids. The objective of this study was to assess the fate of the main phenolic compounds in cooked black rice through in vitro digestion, defining both their soluble and insoluble fractions at the different digestive phases. The digestion significantly impacted the stability of the molecules, more specifically anthocyanins, which tend to be stable up to the gastric level and then degrade during the intestinal phase; after gastrointestinal digestion the total recovery of cyanidin-3-O-glucoside, the most abundant anthocyanin, was 52.4 %. On the other hand, bioaccessibility of free phenolic acids progressively increases up to the intestinal phase, with a total recovery of protocatechuic acid, the most represented phenolic acid in free form, of 84.3 %. Finally bound phenolic acids were not significantly released during the digestive phases
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
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
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
koamabayili/VECTRON-author-checklist: VECTRON author checklist
No full textWe have done our best to complete the author checklist relating to the use of animals in the hut study. Note that the objective for the hut study was to evaluate the IRS treatment applications for residual efficacy against Anopheles mosquitoes, including the local An. coluzzii mosquito population. Cows were only used to attract mosquitoes into the huts and no tests were carried out directly on the cows. The author checklist is intended for use with studies where experiments are carried out on animals, which is why we have had such difficulty in completing this for the hut study, as many of the questions do not relate to how the cows were used
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