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Management of apple and grape processing by-products. A review.
No full textIntroduction. The by-products from the processing of apples and grapes can be excellent materials for the production of functional foods. In this case, the environment is preserved, and food products are enriched with important nutrients.
Materials and methods. A systematization of the latest scientific research in terms of management of the waste from the production of apple juice and grape wine.
Results and discussion. By-products of apple and grape processing contain important nutrients such as fibers, minerals, vitamins, polyphenols, and possess high antioxidant activity. In recent years, a lot of research has been conducted to study the application of this type of waste in preparation of different food products (biscuits, cookies, cakes, bread, pasta, noodles, yogurt, cheese, kefir, salami, sausages, patties, and burgers). Regarding the percentages of substitution of conventional flours
with by-products of apple and grape processing, variations are observed. For cereal products, the minimum percentage of substitution was 1% and the maximum was 100%. For meat products, the percentages of added by-products of apple and grape processing varied from 1 to 20%, while for dairy products, these contents were between the values of 0.2 and 10%. An improvement in nutrient quality with the addition of by-products of apple and grape processing was observed, such as increase of fiber, total polyphenol, flavonoids, anthocyanins and mineral contents and antioxidant activity. Incorporation of apple and grape processing byproducts leads to changes of the volume or height of the products (biscuits, cookies, cakes, and bread), and changes in texture (hardness, crunchiness), appearance (surface properties, color, density), and intensity of smell and taste. It was found that the optimum cooking time of pasta/noodles/spaghetti decreased and cooking loss increased with the increasing amount of incorporated apple and grape processing waste. Addition of these by-products reduced fermentation time and syneresis during yogurt storage. It was found that the addition of by-products of apple and grape processing in the meat products increased cooking yield, emulsion stability, radical scavenging activity, and decreased pH.
Conclusions. Use of waste from the processing of apples and grapes in the food industry is an opportunity to reduce environmental pollution, to create new functional and innovative food products, which will be enriched with important nutrients and biologically active substance
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
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
CHANGES IN COLOR PARAMETERS OF HUMMUS ENRICHED WITH BLACK SEED (NIGELLA SATIVA) OIL DURING STORAGE
No full textHummus is a widely consumed plant-based spread whose popularity has continuously increased due to its
favorable nutritional profile and potential for functional enrichment. In such products, visual appearance,
particularly color, represents one of the first and most important quality attributes shaping consumer perception and
acceptance. Changes in color may also serve as an indicator of physical and chemical processes occurring during
storage, especially in semi-solid plant-based matrices such as hummus.
The aim of this study was to investigate the effect of different concentrations of Nigella sativa oil (NSO) on the
color characteristics and color stability of hummus during storage. Five hummus formulations were prepared,
including a control sample and samples containing 4, 6, 8, and 12% NSO, expressed as a proportion of the total lipid
phase. All samples were stored at 4 ± 1 °C for a period of 21 days.
Color parameters L*, a*, and b* were determined using image-based color analysis, with digital image processing
followed by transformation from the RGB system to the CIE Lab color model. The total color difference (ΔE) was
calculated in order to assess the visual perceptibility of color changes during storage. Statistical analysis revealed
that storage time had a significant effect on all color parameters (p < 0.05), whereas the effect of NSO concentration
was limited, with statistically significant differences observed only for L* values. During storage, L* values initially
decreased up to day 14, indicating slight darkening of the samples, followed by a pronounced increase on day 21.
The a* parameter progressively shifted toward more negative values, suggesting changes in the red–green balance,
while b* values showed a continuous increase, indicating enhanced yellowish tones. The ΔE values increased
throughout the storage period and reached an average value of 16.11 after 21 days, corresponding to a clearly
perceptible visual color change. Higher NSO concentrations were associated with increased variability and higher
ΔE values, particularly in the sample containing 12% NSO.
Overall, the results indicate that the color of hummus remains relatively stable during the first 2 weeks of storаge at
4 ± 1 °C, after which visually noticeable changes occur. The incorporation of Nigella sativa oil contributes to the
evolution of color during storage, highlighting the importance of optimizing the level of functional lipid enrichment
in order to maintain the visual quality of hummus-based products.
Keywords: Hummus, Nigella sativa oil, color parameters, storag
Author-wise bibliometric analysis based on entropy.
No full textAuthor-wise bibliometric analysis based on entropy.</p
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