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The effect of adding of different ratio of semizotu (Portulaca oleraceae) on the physical, chemical and sensory properties of ice cream
No full textYÖK Tez No: 571525Bu çalışmada farklı oranlarda semizotu ilavesinin dondurmanın fiziksel, kimyasal, antioksidan ve duyusal özelliklerine etkisi incelenmiştir. Bu amaçla kontrol (semizotu içermeyen) ve 3 farklı oranda (% 5, % 10 ve % 15) semizotu ilave edilerek dört çeşit dondurma üretilmiştir. Dondurma örneklerinde semizotunun % 10 düzeyine kadar ilavesi kurumadde ve pH değerleri üzerinde istatistiksel olarak önemli bulunmazken; % 15 oranında ilavesi her iki parametreyi de düşürmüştür. Semizotu ile üretilen dondurmalarda kül miktarında kontrol örneğe göre azalma olmuş, ancak bu azalma istatistiksel olarak anlamlı bulunmamıştır Örnekler protein açısından değerlendirildiğinde semizotu ilavesi protein miktarında azalmaya neden olurken, oranlar arasındaki fark istatistiksel olarak anlamlı bulunmamıştır (p0.05). Semizotu içeren örneklerin L değerlerinde kontrol örneğe göre düşüş görülmüştür Genel kabul edilebilirlik açısından kontrol örneğinden sonra en yüksek puan % 5 semizotu ilaveli dondurma örneğine verilmiştir. Genel olarak sonuçlar değerlendirildiğinde fenolik madde içeriği ve renk üzerindeki olumlu etkilerinden dolayı dondurma üretiminde kullanılabileceği düşünülmektedir.In this study, the effect of adding different amounts of purslane (Portulaca oleraceae L.) on the physical, chemical, antioxidant and sensory properties of ice cream was investigated. For this purpose, four kind of ice cream were produced including control sample (not contain purslane) and with the addition of three different ratios (5, 10 and 15 %) of purslane. In the ice cream samples, while the addition of up to 10 % of the purslane was not statistically significant on the dry matter and pH values, the addition of 15 % decreased both parameters too. The amount of ash in the ice cream containing purslane was less than the control sample but it was not statistically significant. The addition of purslane caused a decrease in the amount of protein and the difference between the ratios was not statistically significant (p 0.05). L values of samples prodcued with purslane belonged to the colour decreased compared to the control sample. General acceptability scores was given to the sample containing 5 % purslane after control sample. Considering the phenolic substance content of purslane, it can be used in ice cream production by making some changes on the recipe of ice cream
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
Technological and nutritional aspects of fresh purslane (Portulaca oleracea L.) in ice cream production
No full textPurslane (Portulaca oleracea L.) is rich in ω-3 fatty acids, antioxidants, and minerals, and has notable neuroprotective, anti-inflammatory, antimicrobial, antidiabetic, antioxidant, anticancer, and antihypertensive properties. This research evaluated the effect of fresh purslane (FP) on the physicochemical and nutritional properties of ice cream, including α-linolenic acid (ALA; 18:3; ω-3), mineral content, and antioxidant properties, along with sensory characteristics. FP was added at 0, 5, 10, and 15% (w/w) levels. The addition of FP significantly increased the iron (Fe), calcium (Ca), copper (Cu), sodium (Na), oleic acid (OA), and ALA contents (P 0.05), but total phenolic content (TPC) and 2,2-diphenyl-1-picryl-hydrazyl (DPPH) radical scavenging activity significantly increased (P < 0.01). Thirty-one volatile compounds were identified, with increases in octadecane, dodecane, and 2-hexenal concentrations due to FP addition. Although the addition of FP improved the ALA content and antioxidant properties, sensory results showed that FP over 5% (w/w) lowered taste and general acceptability scores. Thus, using 5% of FP in ice cream is optimal for enhancing nutritional properties. © The authors
Author-wise bibliometric analysis based on entropy.
No full textAuthor-wise bibliometric analysis based on entropy.</p
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