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Grønnsaksemulsjoner og norskdyrkede proteinvekster som ingredienser i plantebaserte matvarer : effekter på kvalitetsegenskaper i falafel
Full text linkIn the last few years, plant-based food products have increased in popularity both in Europe generally and Norway specifically. At the same time, the Norwegian Directorate of Health recommends a mainly plant-based diet with an increased consumption of vegetables for the general population. As many consumers wish to eat more sustainably, and much of the plant-based products available in Norway today are based on imported raw materials, there is a market for an increased and possibly innovative use of Norwegian vegetables and pulses as ingredients in plant-based products.
The present study aimed to determine the effects vegetable emulsions and Norwegian-grown pulses have quality characteristics in plant-based food products with focus on textural properties and water loss. Falafel, a traditional plant-based product, was used as a model product. Vegetable emulsions containing 10 % rapeseed oil were produced using typical surplus vegetables (carrot and onion) and rest raw material from the frozen vegetable industry (cauliflower). To determine possible new functional effects of vegetable emulsion as an ingredient, high pressure homogenization (HPH) treatment of the emulsions was utilised. The emulsions were incorporated in falafels based on either imported chickpeas, Norwegian-grown faba beans or Norwegian-grown yellow peas. Texture and water loss influence important quality characteristics in falafel and were thus measured instrumentally. In addition, informal sensory analyses were performed for comparison.
The results of the study showed that incorporating vegetable emulsions in falafels led to decreased water loss and some differences in texture, but no clear unfavourable effects. Variation of vegetable type resulted in differences in emulsion characteristics but did not have any significant effects on falafel texture and water loss. HPH-treatment of the emulsions led to increased firmness in falafel, but no changes in water loss. Falafels based on faba beans or yellow peas resulted in increased water loss compared to chickpeas. Additionally, faba beans resulted in textural changes in some cases. In conclusion, there is potential for including vegetable emulsions based on Norwegian surplus/rest raw materials, and possibly Norwegian-grown pulses, to create more nutritious and sustainable plant-based food products.Plantebaserte matvarer har i de siste årene økt i popularitet, både i Europa generelt og Norge spesielt. Samtidig anbefaler Helsedirektoratet et hovedsakelig plantebasert kosthold med økt inntak av grønnsaker for den generelle befolkningen. Ettersom mange forbrukere ønsker å spise mer bærekraftig, og mye av de plantebaserte matvarene tilgjengelig i Norge er basert på importerte råvarer, finnes det et marked for en økt og muligens innovativ bruk av norske grønnsaker og proteinvekster som ingredienser i plantebaserte produkter.
Målet med denne masteroppgaven var å bestemme hvilke effekter grønnsaksemulsjoner og norskdyrkede proteinvekster har kvalitetsegenskaper i plantebaserte matvarer, med fokus på vanntap og tekstur. Falafel, en tradisjonell plantebasert matvare, ble brukt som pilotprodukt. Grønnsaksemulsjoner med 10 % rapsolje ble produsert ved bruk av typiske overskuddsgrønnsaker (gulrot og løk) og restråstoff fra fryseindustri av grønnsaker (blomkål). Høytrykkshomogenisering (HPH) av emulsjonene ble utført for å bestemme mulige nye funksjonelle egenskaper hos grønnsaksemulsjon som ingrediens. Emulsjonene ble tilsatt falafeler basert på enten importerte kikerter, norskdyrkede åkerbønner eller norskdyrkede gule erter. Tekstur og vanntap ble målt instrumentelt, ettersom disse påvirker viktige kvalitetsegenskaper i falafel. I tillegg ble uformelle sensoriske analyser utført til sammenligning.
Resultatene viste at grønnsaksemulsjon tilsatt i falafel førte til mindre vanntap og noen forandringer i tekstur, men ingen klare ugunstige effekter. Grønnsakstype påvirket emulsjonsegenskapene, men hadde ingen signifikant effekt på falafeltekstur og vanntap. HPHbehandlede emulsjoner resulterte i falafeler med økt fasthet, men ingen endinger i vanntap. Falafeler basert på åkerbønner eller gule erter resulterte i større vanntap sammenlignet med kikerter. I tillegg førte bruk av åkerbønner til falafeler med ulik tekstur i noen tilfeller. For å konkludere, det er potensiale for å bruke grønnsaksemulsjoner basert på norsk overskudds- /restråmateriale, og muligens norskdyrkede proteinvekster, til å produsere mer næringsrike og bærekraftige plantebaserte matvarer.M-MA
Vegetable emulsions and Norwegian-grown pulses as ingredients in plant-based food products : effects on quality characteristics of falafel
No full textIn the last few years, plant-based food products have increased in popularity both in Europe generally and Norway specifically. At the same time, the Norwegian Directorate of Health recommends a mainly plant-based diet with an increased consumption of vegetables for the general population. As many consumers wish to eat more sustainably, and much of the plant-based products available in Norway today are based on imported raw materials, there is a market for an increased and possibly innovative use of Norwegian vegetables and pulses as ingredients in plant-based products.
The present study aimed to determine the effects vegetable emulsions and Norwegian-grown pulses have quality characteristics in plant-based food products with focus on textural properties and water loss. Falafel, a traditional plant-based product, was used as a model product. Vegetable emulsions containing 10 % rapeseed oil were produced using typical surplus vegetables (carrot and onion) and rest raw material from the frozen vegetable industry (cauliflower). To determine possible new functional effects of vegetable emulsion as an ingredient, high pressure homogenization (HPH) treatment of the emulsions was utilised. The emulsions were incorporated in falafels based on either imported chickpeas, Norwegian-grown faba beans or Norwegian-grown yellow peas. Texture and water loss influence important quality characteristics in falafel and were thus measured instrumentally. In addition, informal sensory analyses were performed for comparison.
The results of the study showed that incorporating vegetable emulsions in falafels led to decreased water loss and some differences in texture, but no clear unfavourable effects. Variation of vegetable type resulted in differences in emulsion characteristics but did not have any significant effects on falafel texture and water loss. HPH-treatment of the emulsions led to increased firmness in falafel, but no changes in water loss. Falafels based on faba beans or yellow peas resulted in increased water loss compared to chickpeas. Additionally, faba beans resulted in textural changes in some cases. In conclusion, there is potential for including vegetable emulsions based on Norwegian surplus/rest raw materials, and possibly Norwegian-grown pulses, to create more nutritious and sustainable plant-based food products
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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