1,720,975 research outputs found
Hempseed oil emulsion as pork back fat replacer in cooked sausages
Full text linkMeat products are important sources of various nutrients that are essential for growth and development, but they are also rich in saturated fatty acids (SFA) and cholesterol, which are considered risk factors of several chronic diseases, mainly cardiovascular disease (CVD), cancer, obesity and type 2 diabetes. Several studies have demonstrated that the substitution of pork back-fat with polyunsaturated fatty acids (PUFA) emulsified oils is a good strategy to achieve healthier lipid profiles in meat products, with improved oxidative stability and sensory traits. Hempseed oil represents an interesting alternative, since it is an exceptionally rich source of PUFA with a n-6/n-3 ratio of 3:1 that matches human optimal nutritional needs according to the European Food Safety Authority recommendations (3-5:1). The aim of this study was to evaluate the influence of partial or total replacement of pork back-fat (60% and 100%) by hempseed oil-in-water emulsion on the chemical composition, oxidative stability, and sensory analysis of reduced fat cooked sausages enriched with n-3 PUFA. Three batches of bologna-type sausages were manufactured: control, 60% and 100% replacement. Hempseed oil emulsion was prepared by mixing nine parts of water with one part of isolated solid soy protein, and then with ten parts of hempseed oil. Diverse emulsion percentages were mixed with pork fat according to the desired replacement. All ingredients were minced in a chilled cutter to obtain the complete emulsification of the mixture, which was then subjected to vacuum before being stuffed in 6-cm diameter, water impermeable plastic casings. Sausages were cooked in a water bath at 80 °C for 1 h, until 72 °C was reached at product’s core. Once heating was completed, the sausages were immediately cooled in a water bath for 2 h and stored frozen (−20 °C) under vacuum till analysis. The experiment was run in triplicate. The addition of hempseed oil caused a significant increase in PUFA, with a consequent decrease of SFA and n-6/n-3 ratio according to the percentage of pork back-fat replacement. Sausages added with hempseed oil showed a significant increase in peroxide value, phytosterols and their oxidation products, but no significant effect on thiobarbituric acid reactive substances, cholesterol, cholesterol oxidation products and thiol content, was noted. Moreover, protein carbonyls significantly decreased with increasing amount of hempseed oil. Cooked sausages with 60% replacement showed good sensory acceptability scores, similar to those of samples formulated with pork back fat (control)
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
Preliminary study on health-related lipid components of bakery products
No full textThe purpose of this study was to evaluate the presence of health-related lipid components in four bakery products, in particular trans fatty acids (TFA) and sterol oxidation products. Both types of components are known for their adverse biological effects, especially the increase of atherogenic risk, and therefore it is advisable to monitor their presence in food products. TFA were determined by silver ion thin-layer chromatography (TLC)-gas chromatography (GC), whereas sterol oxidation was assessed by GC and GC-MS determination of 7-keto derivatives (tracers of sterol oxidation). The amount of trans fatty acids (0.02-3.13 g/100 g product), sterols (34.9-128.3 mg/100 g product) and 7-keto derivatives of sterols (1.88-3.14 mg/ kg product) varied considerably among samples. The supply of phytosterols (22.5-64.0 mg/100 g product) was not significant and the extent of oxidation of most phytosterols to its corresponding 7-keto derivative was low (0.29-0.84%), except for brassicasterol (2.01-3.11%). The quality of ingredients/raw materials seem to have greatly influenced the fatty acid profile, stability, safety and quality of the final product; these ingredients should be chosen with extreme care, in order to decrease their potential negative health effects and to increase safety of these products
Effects of in vitro digestion on the antioxidant activity of three phenolic extracts from olive mill wastewaters
Full text linkThe aim of this study was to assess the impact of in vitro digestion on the antioxidant activity of three extracts rich in phenols (two purified organic extracts (A20, A21) and one powdered extract stabilized with maltodextrins (SP)) obtained from olive mill wastewaters (OMWW). The content and composition of phenols and antioxidant activity was determined before and after in vitro digestion. The phenol content of the A20 and A21 samples were higher (>75%) than that of the SP sample before in vitro digestion. After the entire in vitro digestion, 89.3, 76.9, and 50% loss of phenols was found in A20, A21 and SP, respectively. ABTS•+ and ORAC values decreased during in vitro digestion of A20 and A21 samples, while they remained almost constant in SP. IC50 increased during digestion of A20 and A21, evidencing a loss of antioxidant capacity after the intestinal phase; an opposite IC50 trend was noted in SP, confirming the protective role of maltodextrins. For these reasons, SP represents a promising formulation to be used in the food field
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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