1,720,955 research outputs found
Exploitation of sea fennel edible aerial parts for the manufacturing of innovative sea fennel-based foods
No full textQuesta tesi indaga il potenziale di valorizzazione del finocchio marino (Crithmum maritimum L.), sia della coltura sia dei suoi sottoprodotti, per lo sviluppo di alimenti fermentati e non fermentati incluse conserve vegetali, bevande, formulazioni spalmabili e di ingredienti funzionali. La caratterizzazione del kimchi (tradizionale preparazione fermentata coreana a base di ortaggi) arricchito con finocchio marino ha evidenziato che i prototipi fermentati mediante starter presentavano una rapida acidificazione, la dominanza dei batteri lattici e un profilo sensoriale stabile. Al contrario, i prototipi sottoposti a fermentazione spontanea hanno mostrato una maggiore diversità batterica, mentre le comunità fungine sono risultate simili tra le diverse tipologie, come confermato dalle analisi metatassonomiche. Il tempo di fermentazione, più che il tipo di prototipo, è emerso come il principale fattore in grado di influenzare significativamente la composizione dei composti volatili. I batteri lattici isolati dai prototipi fermentati spontaneamente sono stati ulteriormente caratterizzati per le loro attività enzimatiche, confermando tratti funzionali a supporto della prestazione fermentativa e dello sviluppo dell’aroma. Le parti aeree del finocchio marino sono state, inoltre, impiegate per la produzione di prototipi di sottaceti mediante fermentazione guidata da starter, seguita da acidificazione con aceto e trattamento termico moderato. Le formulazioni con acidità moderata hanno mantenuto sicurezza microbiologica, stabilità e aroma caratteristico per l’intero periodo di conservazione. I sottoprodotti del finocchio marino sono stati anche incorporati in birre a basso o nullo contenuto alcolico, fermentate con lieviti non convenzionali. Questi prototipi hanno mostrato performance fermentative differenziate, con produzione ridotta o assente di etanolo, e profili volatili arricchiti, incrementando la complessità aromatica delle bevande. L’incapsulamento in alginato degli estratti dei sottoprodotti, con o senza salamoia, ha preservato l’integrità strutturale e il contenuto di composti bioattivi, confermandone il potenziale come ingrediente funzionale. Infine, l’arricchimento di paté a base di olive con finocchio marino ha migliorato la stabilità ossidativa e il profilo aromatico durante lo stoccaggio. Nel complesso, i risultati dimostrano che il finocchio marino e i suoi sottoprodotti sono ingredienti tecnologicamente compatibili e versatili, capaci di favorire lo sviluppo di alimenti innovativi e sostenibili. This thesis investigates the potential valorization of sea fennel (Crithmum maritimum L.) crops and by-products for the development of fermented and non-fermented foods including vegetable preserves, beverages, and spreadable formulations and functional food ingredients. The characterization of sea fennel–enriched kimchi (a traditional Korean vegetable preserve) revealed that starter-driven prototypes showed rapid acidification, dominance of lactic acid bacteria, and a consistent sensory profile. In contrast, spontaneously fermented prototypes exhibited higher bacterial diversity, while fungal communities remained similar across both prototypes, as confirmed by metataxonomic analyses. Fermentation time, rather than prototype type, emerged as the main factor significantly affecting volatile composition. Lactic acid bacteria isolated from spontaneously fermented prototypes were further characterized for their enzymatic activities, confirming functional traits that support fermentation performance and aroma development. In addition, sea fennel aerial parts were used to produce pickle prototypes through starter-driven fermentation, followed by vinegar addition and mild heat treatment. Formulations with moderate acidity maintained microbial safety, stability, and characteristic aroma throughout storage. Sea fennel by-products were also incorporated into low- and non-alcoholic beers fermented with non-conventional yeasts, which exhibited differentiated fermentation performance, produced low or no ethanol, and generated enriched volatile profiles that enhanced beverage aromatic complexity. Alginate-based encapsulation of sea fennel by-product extracts, with or without recycled brine, preserved structural integrity and retained bioactive compounds, confirming their potential as functional ingredients. Finally, the enrichment of olive-based pâtés with sea fennel improved oxidative stability and aroma during storage. Overall, the results demonstrate that sea fennel and its by-products are technologically compatible and versatile ingredients that support the development of innovative and sustainable food products.
Metataxonomic Exploration of Non‐Korean Kimchi Made With Sea Fennel (Crithmum maritimum L.)
No full textIn this study, a non-Korean kimchi formulated with the unconventional ingredient sea fennel ( Crithmum maritimum L.) was investigated under both spontaneous and starter-driven fermentation to assess microbial composition and dynamics. Metatax- onomic analyses revealed significant differences between starter-inoculated and control (spontaneously fermented) kimchi. Weissella koreensis and members of the genus Companilactobacillus dominated the control samples, whereas Levilactobacillus spp., Lactiplantibacillus plantarum , and Pediococcus pentosaceus prevailed in the starter-inoculated kimchi. Fungal community profiling consistently showed the dominance of the genus Alternaria throughout fermentation in both prototypes. Kazachstania servazzi became abundant at late fermentation in both kimchi types, while Saccharomyces cerevisiae appeared exclusively in the control samples during mid-fermentation. Isolation of lactic acid bacteria provided further insights into active microbial populations across fermentation stages. W. koreensis and Leuconostoc mesenteroides were the most frequently detected species. The isolates displayed considerable heterogeneity in enzymatic activity profiles: strong leucine arylamidase and β-glucosidase activities were identified, both potentially influencing kimchi’s sensory traits. Importantly, no β-glucuronidase activity was detected, suggesting safety of the isolates with respect to cancer-associated risks. Conversely, three isolates carried the hdcA gene, and none exhibited bacteriocin activity against Listeria innocua (used as a surrogate for Listeria monocytogenes ). Most isolates demonstrated robust growth and activity in a kimchi-like medium, underscoring their performance as starter or adjunct cultures for guided fermentation of kimchi
Sea Fennel (<i>Crithmum maritimum</i> L.) as an Emerging Crop for the Manufacturing of Innovative Foods and Nutraceuticals
No full textSea fennel (Crithmum maritimum L.) is a perennial, strongly aromatic herb that has been used since ancient times in cuisine and folk medicine due to its renowned properties. Recently described as a “cash” crop, sea fennel is an ideal candidate for the promotion of halophyte agriculture in the Mediterranean basin due to its acknowledged adaptation to the Mediterranean climate, its resilience to risks/shocks related to climate changes, and its exploitability in food and non-food applications, which generates an alternative source of employment in rural areas. The present review provides insight into the nutritional and functional traits of this new crop as well as its exploitation in innovative food and nutraceutical applications. Various previous studies have fully demonstrated the high biological and nutritional potential of sea fennel, highlighting its high content of bioactive compounds, including polyphenols, carotenoids, ω-3 and ω-6 essential fatty acids, minerals, vitamins, and essential oils. Moreover, in previous studies, this aromatic halophyte showed good potential for application in the manufacturing of high-value foods, including both fermented and unfermented preserves, sauces, powders, and spices, herbal infusions and decoctions, and even edible films, as well as nutraceuticals. Further research efforts are needed to fully disclose the potential of this halophyte in view of its full exploitation by the food and nutraceutical industries
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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