1,720,957 research outputs found
Texture measurements of protein enriched foods for elderly.
Full text linkMaster's thesis in Biological chemistryElderly people require nutritious food with a high protein content in their diet, and at the same time the food should be attractive and easy to swallow. A good diet not only helps in protecting the health but it also speeds up recovery during illness. There were two main aims of this thesis. The first was to examine how protein enrichment of a barley porridge influenced sensory and texture properties of the porridge. In the second part, commercial dairy products were classified based on sensory, viscosity and texture analysis. In both the experiments correlations between sensory and instrumental texture methods was examined.
The barley porridge was enriched with two protein sources, Skim Milk Powder (SMP) and Whey Protein Concentrate 80 (WPC80). The design factors in porridge development, in addition to protein sources, were protein concentrations (4%, 7% and 10%) and protein addition time (before and after cooking). In the SMP porridge samples, sensory scores for the attributes increased with the increase in protein concentration. The protein addition time (before and after cooking) had a greater influence on WPC80 porridge samples compared to protein concentration. The instrument texture results of firmness, consistency, cohesiveness and index of viscosity were correlated with sensory attributes . Colour analyses showed that the yellow tone was significantly different (p<0.05) for the factor protein concentration. The increase in protein concentration shifts colour saturation towards yellow.
Based on sensory analysis and texture and viscosity measurements of 14 commercial products it was possible to characterise the products into International Dysphagia Diet Standardisation Initiative (IDDSI) classification system for people with chewing and swallowing problems. The sensory attributes thickness with spoon, thickness in mouth and swallow had a high correlation (R2= 0.90, 0.89 and 0.89) with instrumental measured texture properties.
The main conclusions were that the protein concentration affected SMP protein enriched porridge samples significantly, whereas protein addition time significantly affected WPC80 porridge samples. Additionally, the denaturation of proteins in the WPC80 porridge affected the appearance, texture and sensory properties of the porridge. Test of commercial dairy products showed that the international classification system, IDDSI provided a simple classification system for products aimed for elderly people with swallowing problems
Styring av hvitost-kvalitet – strategier og metoder for å oppnå riktig sensorisk kvalitet på produktene ved forbruk
Full text linkAn effective approach to quality control is an important issue for a food producer, as consumers expect consistent delivery of products. Two important strategies for control of food product end quality was discussed in this thesis: Process regulation and Statistical Process control (SPC). Extensive experiments were carried out in order to demonstrate different aspects of control of cheese quality.
The sensory quality of a product is of great importance, as it is directly perceived at consumption. How do we define, and measure cheese quality? In paper 3 this subject was discussed, and quality scoring was found appropriate as a methodology for sensory quality, provided consumer input in definition of product specifications.
Rapid, particularly non-destructive measurements are important in control strategies. In paper 4 spectroscopic methods were found promising for fast and reliable results. Spectroscopy was found to be able to substitute chemical measurements for the purpose of measuring relevant sensory attributes of cheese. In paper 2 X-ray methodology, found suitable for non-destructive on-line measurements of eye formation in cheese during ripening, was developed.
In statistical process control, SPC, it is essential to understand the influence of all relevant factors from raw material through process to product. In paper 1 the effect of variation through all seasons of the year, as well as the effect of maturation after different ripening temperatures on sensory properties of cheese was examined. This gives us a better platform for adjustments with the aim of variability reduction for the actual cheese varieties.En effektiv tilnærming til kvalitetsstyring er viktig for næringsmiddelprodusenter, da forbrukerne forventer levering av produkter med jevn kvalitet. To viktige strategier for styring av matprodukters sluttkvalitet ble diskutert: Prosessregulering, og statistisk prosesskontroll (SPC). Omfattende forsøk ble utført for å vise ulike aspekter av styringen av ostekvalitet.
Den sensoriske kvaliteten til produktene er av stor betydning, da den blir direkte oppfattet ved forbruk. Men hvordan definerer vi og maler ostekvalitet? I artikkel 3 diskuteres dette emnet, og kvalitetsbedømmelse med poeng ble funnet å vare en metode som passer for formålet, forutsatt at resultater fra forbrukerundersøkelser brukes som grunnlag for produktspesifikasjonene.
Hurtigmetoder, spesielt ikke-destruktive malinger, er viktige styringsverktøy. I artikkel 4 vurderte man spektroskopiske metoder som lovende for raske og pålitelige analyser av ost. Spektroskopi ble funnet å kunne erstatte kjemiske malinger I forhold til å måle relevante sensoriske egenskaper I ost. I artikkel 2 ble det utviklet en røntgenmetode som passet for maling av hullsetting I ost under modning.
I statistisk prosesskontroll, SPC, er det grunnleggende å ha forståelse for innvirkningen av alle relevante faktorer, fra råmaterialer gjennom prosessen til ferdig ost. I artikkel 1 ble effekter av variasjoner gjennom året, og ulike modningstemperaturer undersøkt, I forhold til påvirkning på sensorisk kvalitet. Dette gir oss en bedre plattform for justeringer med henblikk på reduksjon av variasjon for de undersøkte norske ostetypene
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
Author-wise bibliometric analysis based on entropy.
No full textAuthor-wise bibliometric analysis based on entropy.</p
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