1,720,997 research outputs found
Development of fortified blended food and the effect of selected parameters on its composition and functionality
No full textFortified Blended Food (FBF) is a category of ‘specialized nutritious food’ supplied by the World Food Programme (WFP) to reduce the risk of malnutrition in food-insecure regions. Super cereal plus (SCP) is a FBF prepared by dry blending heat-treated, dehulled cereal (wheat, corn or rice), dehulled beans, skim milk powder, sugar, soya bean oil, vitamin/mineral mix, dicalcium phosphate and potassium chloride. FBF is reconstituted and cooked to a porridge or soup prior to consumption. The consistency of the porridge is likely to affect satiety and the quantity consumed. The overall aim of this thesis was to develop a new process for manufacturing of novel FBF using fermented milk (FM) and parboiled wheat (PW), and to optimise the nutritional and consistency attributes of FBF by altering the formulation and manufacturing process. A different approach to that used in the manufcature SCP was taken in the formulation of the FBF with a view to improving the nutritional value. The process included the use of a higher proportion of milk solids (37%, w/w), parboiling the dehulled cereal (wheat, barley or oats), the use of fermented milk instead of non-fat milk solids, wet blending the fermented milk with the parboiled cereal, and co-fermentation of the fermented milk-parboiled cereal blend for 24 h prior to drying to obtain as a base powder, which was then fortified with vitamins and minerals. Key factors affecting the composition, nutrient value and the consistency/viscosity characteristics of the FBFs have been identified: fermented milk-to-cereal ratio, cereal type, co-fermentation time, and storage conditions. Altering the ratio of FM to PW from 1.5:1 to 4:1, resulted in higher contents of protein, lactose, fat, Ca, Zn, P, vitamins A and E, lower contents of phytic acid, beta-glucan, starch and lower viscosity after reconstitution and cooking. The cereal type (oats, wheat or barley) used in preparation of FBF base (FBFB) significantly affected composition and reconstitution properties, with FBFB prepared from oats (FBFBo) having higher fat, starch, lower amylose, and higher water holding, pasting viscosities and flow properties on reconstitution in comparison to FBFB prepared from wheat (FBFBw) and barley (FBFBb). Increasing the fermentation time from 0 to 72 h reduced the quantity of phytic acid and lactose, and the viscosity during, and after, cooking of the reconstituted FBFB. Following fortification of FBFB powders with vitamin/mineral mixture and soya oil, it was observed that the level of protein, fat, Ca, Fe, Zn, was within the range reported by WFP for Super cereal plus corn soya blend (SCpCSB). The FBF powders were quite stable on storage at 15°C for up to 18 months; conversely, storage at 30 or 37°C lead to deterioration in colour, and reconstitution behaviour of the FBFs to an extent which depended on storage time and cereal type. FBFs would be ideally stored at 15°C to minimize changes in quality during the prescribed storage period.
Overall, the work reported in this thesis generated new knowledge in developing a novel innovative food product by altering various formulation and processing parameters. This product combines the nutritive and technofunctional properties of two major food groups, cereal and dairy
Aggregation and gelation characteristics of high protein dairy ingredient powders
No full textMilk protein-containing dairy ingredient powders are used extensively in the formulation of a wide range of foods and beverages. Protein is an essential component in such food systems, where it provides nutrition and a range of functionalities including rennet gelation, heat stability, ethanol stability and acid gelation, which influence the manufacture and stabilization of the foods. The protein dispersed in water is typically subjected to various processes, including concentration, homogenization, heating, acidification, in the presence of other formulation constituents (e.g., salts, sugars, ethanol, and acids) during food processing. The exposure of proteins to different processing steps and other constituents can significantly alter their aggregation behaviour, and hence, stability. The current study investigated the changes in compositional, physico-chemical and functional properties of skim milk and protein-based dispersions such as reconstituted skim milk, protein-fortified milk, and reconstituted milk protein concentrate, which resulted from seasonal variations, fortification of milk with different high protein ingredients, processing operations (heat treatment, evaporation and spray-drying) during the manufacture of skim milk powder, at pH during milk heat treatment followed by restoration of pH after heat treatment. Seasonal variations in proportion of spring- and autumn-calving milk in mixed-herd milk and in milk composition were characterized. Key factors influencing the functionality of the milk protein included the calcium-phosphate content, heat treatment of milk during powder manufacture, pH adjustment prior to heat treatment, and the composition of the solvent. These factors exerted their effects by altering one or more physicochemical parameters of the reconstituted ingredients, including denaturation of whey protein, complexation of denatured whey proteins with dissociated κ-casein or casein micelles, partitioning of individual caseins and minerals between the serum and the casein micelle, casein micelle size and charge. The results of the current studies have expanded our knowledge of the factors affecting key functional parameters of reconstituted milk protein powders, and provide mechanistic bases for understanding how these factors exert their effects
Going Beyond Counting First Authors in Author Co-citation Analysis
Get PDFThe 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
Get PDF“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
Get PDFWe 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
Effect of high-temperature treatment of milk and whey protein denaturation on the properties of rennet–curd cheese: A review
Get PDFpeer-reviewedHigh temperature treatment of milk (HTT) at temperatures (e.g., 75–100 °C for 1–10 min) higher than those used in conventional pasteurisation (72 °C for 15–30 s) has been used in the manufacture of rennet-curd cheeses to increase the recovery of whey protein, enhance cheese yield, and/or improve the texture of reduced-fat cheese. HTT results in denaturation and interaction of denatured whey proteins with κ-casein. The denatured whey protein/κ-casein complexes remain with the para-κ-casein micelle following rennet hydrolysis, and impede its fusion during gelation and syneresis of the resultant curd, to a degree that increases with severity of HTT. Consequently, cheese from HTT-milk has higher contents of moisture and denatured whey protein, is softer, and has inferior melting properties on baking or grilling. The effects of HTT can be partially mitigated by alteration of cheesemaking parameters to normalise cheese composition, and/or addition of exogenous proteinases to improve melting properties
Dispelling the Myths Behind First-author Citation Counts
Get PDFWe 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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