1,721,020 research outputs found
Impact of heat treatment on wheat flour Solvent Retention Capacity (SRC) profiles
No full texthttp://dx.doi.org/10.1094/CCHEM-04-13-0069-Nsponsorship: The authors thank Barbara Zwaenepoel for technical assistance and the Agentschap voor Innovatie door Wetenschap en Technologie in Vlaanderen (IWT, Brussels, Belgium) for financial support. Bram Pareyt and Kristof Brijs acknowledge the Research Fund-Flanders (FWO-Vlaanderen, Brussels, Belgium) and the Industrial Research Fund (KU Leuven, Leuven, Belgium), respectively, for positions as postdoctoral researchers. This research is also part of the Methusalem program "Food for the Future" (2007-2014) at KU Leuven. Jan A. Delcour is W. K. Kellogg Chair in Cereal Science and Nutrition at KU Leuven. (Agentschap voor Innovatie door Wetenschap en Technologie in Vlaanderen (IWT, Brussels, Belgium))status: Publishe
Redox agents and N-ethylmaleimide affect the extractability of gluten proteins during fresh pasta processing
No full textThe gluten protein network is of great importance for pasta cooking quality. Redox agents were used as a tool to impact the protein network formation during laboratory scale fresh pasta making (mixing and sheet rolling) and cooking. SE- and RP-HPLC data showed that disulphide bonds are formed in the pre-existing gluten protein network during cooking of fresh pasta and that, in the process, glutenin polymerisation occurs faster than gliadin-glutenin copolymerisation. The thiol blocking agent N-ethylmaleimide (245ppm, expressed on semolina, dry basis) and, to a lesser extent, the oxidising agent potassium iodate (70ppm), hindered glutenin polymerisation and gliadin-glutenin copolymerisation during cooking. However, the introduction of reactive thiol groups, by addition of the reducing agent glutathione (100ppm), resulted in faster gliadin-glutenin copolymerisation during cooking.sponsorship: The Instituut voor aanmoediging van innovatie door Wetenchap en Technologie in Vlaanderen (IWT, Brussels, Belgium) is thanked for financial support. Technical assistance by Rasty Mohamed is gratefully appreciated. Bert Lagrain and Kristof Brijs acknowledge the Research Foundation - Flanders (FWO, Brussels, Belgium) and the Industrial Research Fund (Katholieke Universiteit Leuven, Leuven, Belgium) for their postdoctoral research positions, respectively. This study was performed as part of the K.U.Leuven Methusalem programme "Food for the future" (2007-2014). (Instituut voor aanmoediging van innovatie door Wetenchap en Technologie in Vlaanderen (IWT, Brussels, Belgium), Katholieke Universiteit Leuven, Leuven, Belgium)status: Publishe
Foaming properties of tryptic gliadin hydrolysate peptide fractions
No full textA tryptic gliadin hydrolysate was separated into central domain (CD) or terminal domain (TD) related peptide fractions. Whereas the initial foam volume (FV) of CD peptide fractions remained constant as a function of pH, FV of TD peptide fractions increased from acidic to alkaline pH. Foam stability (FS) of CD peptide fractions was maximal near neutral pH. For TD peptide fractions, one fraction showed maximal FS at strongly alkaline pH, while the other showed no clear maximal FS. CD related peptide foams contained higher levels of hydrophobic peptides than the respective solutions, while small differences were observed for TD peptide fractions. Peptide compositions of foams did not vary with pH, indicating that the foaming properties of gliadin peptides are mainly dictated by charges. As the pH dependent foaming properties of TD related peptides resemble best those of gliadin, it was concluded that the pH dependent foaming properties of gliadins are mainly determined by their TDs.sponsorship: This work is a part of the Methusalem programme "Food for the Future" at the K.U. Leuven. Kristof Brijs wishes to acknowledge the Industrial Research Fund (Katholieke Universiteit Leuven, Leuven, Belgium) for his position as Industrial Research Fund fellow. Inge Celus wishes to acknowledge the "Instituut voor de aanmoediging van Innovatie door Wetenschap en Technologie in Vlaanderen" OWL Brussels, Belgium) for financial support. The authors thank Ir. J. Callens for her contribution to the foaming experiments and fruitful discussions during this work. Further, we like to thank the unit Molecular and Nanomaterials of the Faculty of Science (K.U. Leuven) for use of the surface tension torsion balance. ("Instituut voor de aanmoediging van Innovatie door Wetenschap en Technologie in Vlaanderen" OWL Brussels, Belgium), Industrial Research Fund (Katholieke Universiteit Leuven, Leuven, Belgium))status: Publishe
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
Replication data for: Comparative evaluation of DNS, PAHBAH, and BCA colourimetric assays for quantifying reducing sugars
No full textThis dataset contains all obtained data of the publication "Comparative evaluation of DNS, PAHBAH, and BCA colourimetric assays for quantifying reducing sugars" by Lisa Coddens, Charlotte F. De Schepper, Kristof Brijs and Christophe M. Courtin (https://doi.org/10.1016/j.carres.2025.109770). In this publication, three colourimetric assays were compared for quantifying reducing sugars to evaluate glycoside hydrolase activity. The DNS and PAHBAH assays overestimated reducing sugar concentrations, with the extent of overestimation increasing with the degree of polymerisation, attributed to alkaline degradation. In contrast, the BCA assay showed minimal alkaline degradation, and its measurements were independent of degree of polymerisation, making it a promising assay for reliable, high-throughput screening
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
The Role of Intact and Disintegrated Egg Yolk Low-Density Lipoproteins during Sponge Cake Making and Their Impact on Starch and Protein Mediated Structure Setting
No full textThe main sponge cake ingredients are flour, sucrose, eggs and leavening agents. Exogenous lipids (e.g., monoacylglycerols) are often used to increase air-liquid interface stability in the batter. There is a consumer trend to avoid foods containing such additives. We here reasoned that egg yolk may be an alternative source of surface-active lipids and set out to study the role of egg yolk lipids during sponge cake making. This was done by relocating or removing them prior to batter preparation using ethanol treatments and examining how this affects cake (batter) properties and structure setting during baking. Most egg yolk lipids occur within spherical low-density lipoproteins (LDLs) which were disintegrated by the ethanol treatments. Results showed that egg yolk lipids impact air-liquid interface stability and less so cake structure setting. To prepare high-quality sponge cakes by multistage mixing preferably intact LDLs or, alternatively, their components are needed to incorporate sufficient air during mixing and to stabilize it after mixing. It was also shown that the batter contains intact LDLs in the continuous phase and disintegrated LDLs at air-liquid interfaces. Sponge cake contains intact LDLs in the cake matrix, disintegrated LDLs at air-crumb interfaces and disintegrated LDLs incorporated into the protein network.sponsorship: This study is part of KU Leuven's Methusalem programme 'Food for the Future'. Puratos (Groot-Bijgaarden, Belgium) is thanked for partial financial support of KU Leuven's cake research. Kristof Brijs acknowledges the Industrial Research Fund (KU Leuven, Leuven, Belgium) for a position as Innovation Manager. Ian Van Meel is greatly thanked for technical support. (Puratos (Groot-Bijgaarden, Belgium), Industrial Research Fund (KU Leuven, Leuven, Belgium))status: Publishe
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
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