29 research outputs found
Effect of fibre fortification of low FODMAP pasta
No full textIrritable bowel syndrome (IBS) is a condition affecting the digestive system and can be triggered by several different factors, including diet. To ease symptoms of IBS, a diet low in fermentable oligo-, di-, monosaccharides and polyols (FODMAPs) is often recommended. Pasta, as a staple food in the Western World, is naturally high in FODMAPs. This study investigates the impact of insoluble and soluble dietary fibre ingredients in low-FODMAPs pasta. The assessment included physicochemical, sensory, and nutritional quality. Soluble fibre strengthened gluten network, which caused a lower cooking loss and a lower release of sugars during in vitro starch digestion. Insoluble fibre interfered with the gluten network development to a higher extent causing a higher sugar release during digestion. This study reveals the most suitable fibre ingredients for the development of pasta with elevated nutritional value and sensory characteristics compared to commercial products on the market. This type of pasta has a high potential of being suitable for IBS patients
The Development of Optical Sensing Techniques as Digital Tools to Predict the Sensory Quality of Red Meat: A Review
No full textThe sensory quality of meat, encompassing the traits of appearance, texture, and flavour, is essential to consumer acceptance. Conventional quality assessment techniques, such as instrumental methods and trained sensory panels, often face limitations due to their destructive and time-consuming nature. In recent years, optical sensing techniques have emerged as a fast, non-invasive, and non-destructive technique for the prediction of quality attributes in meat and meat products, achieving prediction accuracies of over 90%. This review critically examines the potential of optical sensing techniques, such as near-infrared spectroscopy (NIRS), Raman spectroscopy, and hyperspectral imaging (HSI), to inform about the sensory attributes of red meat, aligning with industrial demands for early information on the predicted sensory performance of inventory to support meeting consumer requirements. Recent trends and the remaining challenges associated with these techniques will be described. While technical issues related to spectral data acquisition and data processing are important challenges when considering industrial implementation, overall, optical sensing techniques, in tandem with recent developments in digitalisation and data analytics, provide potential for the online prediction of meat sensory quality in the meat processing industries. Establishing technologies for enhanced information on the product and improved possibilities for quality control will help the industry to meet consumer demands for a consistent quality of product
ANALYSIS OF OBSERVED SPLITTINGS IN THE ANTISYMMETRIC C-H STRETCHING BAND OF
No full text1. M. W. Crofton, M.F. Jagod, B.D. Rehfuss and T. Oka, J. Chem. Phys 91, 5139 (1989). 2. M. Bogey, H. Bolvin, M. Cordonnier, C. Demuynck, J.L. Destombes, R. Escribano and P.C. Gómez, Can. J. Phys. 72, 967 (1995).Author Institution: Inst. Estructura de la Materia, CSIC, Serrano, 119-123, 28006 Madrid, Spain.; "Fac, de Ciencias, Univ. Complutense", 28040 Madrid, Spain. measured the splitting of a number of vibration-rotation lines in the antisymmetric CH stretching band of . A few splittings were also observed in the pure rotational spectrum of this . This experimental evidence supports ab initio predictions for an internal-rotation motion of the three H atoms around the CC core. The scarce data from the rotational spectrum can be interpreted, with a reasonable approximation, using a theoretical model and a potential function with a barrier slightly higher than that predicted by the ab initio results. However, the splittings observed in the infrared spectrum have eluded so far any interpretation, including variations on the shape and the barrier of the potential function. We present here the analysis of the infrared splittings using several models in which different molecular and Hamiltonian parameters are refined
The Effects of Technology on Second Grade Students in Improving Language Arts Knowledge
No full textThe purpose of this causal-comparative study was to determine the effectiveness of
technology, specifically the Senteos interactive response system, in the classroom in improving
students’ language arts knowledge. The participants for the study were the second grade
students from neighboring elementary schools during the 2008-2009 school year: Nantucket
Elementary School in Crofton, Maryland and Four Seasons Elementary School in Gambrills,
Maryland. Students at Nantucket Elementary school used more technology in their classroom on
a daily basis than the students at Four Seasons Elementary school. The assessment results from
Anne Arundel County’s Second Grade Language Arts Benchmark 1 and 3 were analyzed and
examined at each school in three different categories to determine significant differences:
overall performance, differences by gender, and differences between race/ethnicity. The results
from research conclude that there is no statistical difference in scores between Nantucket
Elementary School’s second graders and Four Season Elementary School’s second graders. It is
important to note, though, that there was a difference, although not statistically significant, when
scores were compared by gender. Further research is recommended to determine the impact of
interactive response systems on language arts instruction
Current research and emerging tools to improve fresh red meat quality
No full textpeer-reviewedA consumer’s decision to purchase red meat is guided by a combination of many interacting factors including safety, nutrition, sustainability and perception of healthiness along with a variety of sensory characteristics such as colour, marbling, tenderness, juiciness and flavour. Red meat quality is complex and influenced by many intrinsic and extrinsic factors, spanning the chain from breed/genetics through to the final end product with key influences coming from on-farm management and post-mortem processing. As a result of various factors, including consumer demands, the importance of both red meat quality and safety has in recent times come to the fore for the meat industry, with steps to meet these requirements having a large bearing on profitability. Therefore, a critical review of steps which can help control these traits is very important. Accordingly, several processing strategies were proposed at the research and industry level aiming to improve fresh red meat quality traits. This review summarises the current methods applied to improve fresh red meat quality and safety, including the advances in management and prediction tools for carcass and technological and sensory quality traits. These methods are also relevant to the safety and microbiological status of carcasses and meat produced, along with the recent developments in sensory analysis, which aim to understand the sensory properties of red meat and consumers responses. The potential of foodomics approaches is discussed under the topics of genomics, proteomics and metabolomics, which help our understanding of the underlying biological mechanisms behind the variation of sensory and technological quality traits and their use for the discovery of putative biomarkers. We further considered the current and emerging sequencing-based methods used to understand microbial community composition of fresh red meat
THE INTERNAL ROTATION SPLITTINGS IN
No full text M. W. Crofton, M. -F. Jagod, B. D. Rehfuss and T. Oka, to be published. R. Escribano, P. R. Bunker, and P. C. Gomez, Chem. Phys. Letters 150, 60 (1988). R. Lindh, B. O. Boos, and W. P. Kraemer, Chen. Phys. Letters 139, 407 (1987).Author Institution: Herzberg Institute of Astrophysics, National Research Council of CanadaSplittings that are believed to result from the ``Internal rotation'' of the three hydrogen atoms around the C-C core in the molecule have been in what is believed to be the antisymmetric CH stretching band. These results show that the splittings are negligible in the vibrational ground state, in agreement with based on an ab initio potential but that they are significant in the vibrationally excited state. By fitting to these splittings we determine the `effective' internal rotation potential in the antisymmetric CH stretching band. The relation of this potential to the ab initio potential is discussed in terms of the way in which the antisymmetric stretching frequency changes with the internal rotation geometry
Potential applications for virtual and augmented reality technologies in sensory science
No full textpeer-reviewedSensory science has advanced significantly in the past decade and is quickly evolving to become a key tool for predicting food product success in the marketplace. Increasingly, sensory data techniques are moving towards more dynamic aspects of sensory perception, taking account of the various stages of user-product interactions. Recent technological advancements in virtual reality and augmented reality have unlocked the potential for new immersive and interactive systems which could be applied as powerful tools for capturing and deciphering the complexities of human sensory perception. This paper reviews recent advancements in virtual and augmented reality technologies and identifies and explores their potential application within the field of sensory science. The paper also considers the possible benefits for the food industry as well as key challenges posed for widespread adoption. The findings indicate that these technologies have the potential to alter the research landscape in sensory science by facilitating promising innovations in five principal areas: consumption context, biometrics, food structure and texture, sensory marketing and augmenting sensory perception. Although the advent of augmented and virtual reality in sensory science offers new exciting developments, the exploitation of these technologies is in its infancy and future research will understand how they can be fully integrated with food and human responses.
Industrial relevance:
The need for sensory evaluation within the food industry is becoming increasingly complex as companies continuously compete for consumer product acceptance in today's highly innovative and global food environment. Recent technological developments in virtual and augmented reality offer the food industry new opportunities for generating more reliable insights into consumer sensory perceptions of food and beverages, contributing to the design and development of new products with optimised consumer benefits. These technologies also hold significant potential for improving the predictive validity of newly launched products within the marketplace
OBSERVATION OF BAND TRANSITIONS OF AND
No full textAuthor Institution: Department of Chemistry, Mississippi State UniversityThe tetrahedral ammonium ion has two triply-degenerate infrared-active fundamentals. In 1983, Crofton and Oka; and Schafer, Begemann, Gudeman and Saykally observed the fundamental of in glow discharges. Several subsequent studies have been reported, but only one concerns the other IR-active fundamental. In this work, more than thirty new lines in the band of are reported, together with the first detection of the same band of These ammonium ions were observed in a water-cooled hollow cathode discharge with a diode laser spectrometer. A program was written to fit the spectra to fourth order based upon the spherical top Hamiltonian of Robierte et al. and using an uncoupled basis set
EXTENDED ASSIGNMENT OF : FUNDAMENTAL AND HOT BANDS
No full text M. W. Crofton, M.-F. Jagod, B. D. Rehfuss, W. A. Kreiner, and T. Oka, J. Chem. Phys. 88 , 666 (1988).Author Institution: Department of Chemistry and Department of Astronomy and Astrophysics, The University of Chicago; Physikalisch-Chemisches, Institut der Universit\""{a}t Z\""{u}richWe have completed a high sensitivity survey of our --He, liquid-nitrogen-cooled discharge from down to . Many of the newly observed lines have been assigned to the fundamental band of , substantially extending our previous work to higher rotational Other lines correspond to the and hot bands, which are complicated by large Coriolis interaction due to the near degeneracy of and . Their analysis is underway
HYDROGEN MIGRATION TUNNELING EFFECTS IN THE INFRARED SPECTRUM OF PROTONATED ACETYLENE
No full text J. Weber, M. Yoshimine and A. D. McLean, J. Chem. Phys. 64, 4159-4164 (1976). 2 G. P. Raine and H. F. Schaefer III, J. Chem. Phys. 81, 4034-4037 (1984). 3 E. B. Wilson Jr., C. C. Lin and D. R. Lide, J. Chem. Phys. 23, 136-142 (1955). 4 M. W. Crofton and T. Oka, Columbus Symposium Abstracts 1985, TE13. Address of Hougen: Molecular Spectroscopy Division, National Bureau of Standards, Gaithersburg, MD 20899.Author Institution:The goal of the present work is to indicate what sorts of rotation-vibration spectra might be expected for protonated acetylene when the three protons in the molecule are allowed to interchange roles in a cyclic mannner by migrating around an elliptical orbit enclosing the two carbon atoms, as suggested by ab initio . [FIGURE] On the one hand, approximate rotation-vibration-tunneling energy levels can be obtained by mapping the protonated acetylene problem onto an internal rotation problem already discussed in the in terms of numerical calculations in a Principal-Axis-Method treatment. On the other hand, semi-quantitative rotation-vibration-tunneling energy levels can be obtained for the high barrier limit by applying to protonated acetylene an Internal-Axis-Method-like formalism originally set up to treat the water dimer. The agreement betwen the numerical PAM calculations and the algebraic IAM results serves as a check on both. Unfortunately, the development of this formalism, with its tunneling splittings, statistical weights, selection rules, etc., has not yet led to an assignment of the spectrum of reported last year at this meeting by Crofton and
