102,075 research outputs found
Nutritional composition, descriptive sensory analysis and consumer acceptability of products developed from Agave americana flowers
No full textEnglish: The nutritional composition of agave flowers was determined and the following nutrients were analysed: moisture (86.62%); energy (226 kJ/100 g); proteins (1.71 g/100 g); fat (0.46 g/100 g); dietary fibre (2.12 g/100 g); K (207.77 mg/100 g); Mg (53.06 mg/100 g); Ca (48.33 mg/100 g); P (32.12 mg/100 g); Na (1.27 mg/100 g); Fe (1.03 mg/100 g); Zn (0.66 mg/100 g); Cu (0.04 mg/100 g); and Mn (0.15 mg/100 g). In contrast to many vegetables, the flower samples contained sugars in the form of sucrose (0.52 g/100 g), glucose (0.77 g/100 g), fructose (1.06 g/100 g) and maltose (0.69 g/100 g). The vitamin C content was 1.03 mg /100 g, but no vitamin A was detected. When compared to other flower vegetables, the agave flower had the lowest contents for protein, P, K, Mn, Na, Cu and vitamin C, but the highest value for fat. The agave flower and artichoke had similar values for energy, moisture and Mg, while the cauliflower and agave compared well in regard to Ca and Zn contents. Broccoli had similar contents for protein, fibre, P and Cu. The agave had higher values for energy, and fat than cauliflower, and higher fat and Ca, Fe, Mg, P and Zn values than broccoli. Artichokes had lower contents for moisture, fat, Ca and Zn than the agave flowers. Broccoli and cauliflower were moister than the agaves. Descriptive sensory analysis was used to investigate how various treatments would influence the sensory properties of Agave americana flowers. Blanched and unblanched flowers, subjected to three treatment methods (steaming, stir frying and pickling), were analyzed by ten trained panelists, in three replications. The data was analyzed using principle component analysis. A lexicon of 20 attributes was generated, including 11 for the steamed treatment, an additional six for the stir fried treatment and another four for the pickled treatment. Of these, three descriptors were for the attribute aroma, six for mouthfeel, five for appearance, four for taste and one for aftertaste. The unblanched pickled agave flowers were characterized by crunchy, fibrous and chewy mouthfeel, bitter taste, green pepper colour and cactus appearance, and a cucumber odour. For the blanched pickled agave flowers, taste descriptors were prominent, namely sweet, sour and sweet-sour, followed by a sweet aftertaste, combined with a moist appearance. For all the unblanched flowers, regardless of treatment, some of the descriptors had negative connections, like fibrous, bitter, cactus and rancid. Descriptors for the blanched flowers, again regardless of treatment, were more favourable and included sweet, sour and sweet-sour taste, and green bean and nutty odour. Three panels of 50 members each participated in the consumer acceptance tests, one each for the steamed breads and chocolate cakes, and one for the stew and deep fried flowers. Apart from acceptability, aroma, taste and texture were also evaluated for the baked products. The breads, cakes and stews were defrosted at 4 ºC overnight. The breads and cakes were left at room temperature (22ºC) before serving, while the stews were served heated. The breads, fritters and stews were prepared with blanched flowers, while the cake was made with unblanched flour. All the products were acceptable, but in different degrees. The scores were lower for aroma and final acceptability of the bread, due to unfamiliar texture experienced by the consumer panel. The agave cake scored lower for aroma and taste, but higher than the bread on texture. The stews and battered agave fritters were liked by the consumer panels and scored between 6.92 and 7.26 on the hedonic scale.Afrikaans: Die nutrientsamestelling van die agaweblomme is bepaal en die volgende voedingstowwe is ontleed: vog (86.62%); energie (226 kJ/100 g); proteïene (1.71 g/100 g); vet (0.46 g/100 g); vesel (2.12 g/100 g); K (207.77 mg/100 g); Mg (53.06 mg/100 g);Ca (48.33 mg/100 g); P (32.12 mg/100 g); Na (1.27 mg/100 g); Fe (1.03 mg/100 g); Zn (0.66 mg/100 g); Cu (0.04 mg/100 g); en Mn (0.15 mg/100 g). In teenstelling met baie groentes, bevat die agaweblomme suiker in die vorm van sukrose (0.52 g/100 g), glukose (0.77 g/100 g), fruktose (1.06 g/100 g) and maltose (0.69 g/100 g). Die vitamien C-inhoud was 1.03 mg /100 g, maar geen vitamien A is bepaal nie. In vergelyking met ander blomgroentes het agaweblomme die laagste proteïen- P-, K-,Mn-, Na-, Cu- en vitamien C-inhoud, maar die hoogste waarde vir vet. Die agaweblom en artisjok het eenderse waardes vir energie, vog en Mg, terwyl blomkool en die agave goed met mekaar vegelyk ten opsigte van Ca- en Zn-inhoud. Brokkoli het dieselfde inhoud as die agaweblom vir proteïene, vesel, P en Cu. Die agawe het hoër energieen vetinhoud as blomkool, en hoër vet- en Ca-, Fe-, Mg-, P- and Zn-inhoud as brokkoli. Artisjokke het laer vog-, vet-, Ca- en Zn-inhoud as die agaweblomme. Brokkoli en blomkool het ‘n hoër voginhoud as die agawes. Beskrywende sensoriese analise is gebruik om te wys hoe verskillende behandelings die sensoriese eienskappe van Agave americana blomme kan beïnvloed. Geblansjeerde en ongeblansjeerde blomme, voorberei met behulp van drie behandelings (stoom, roerbraai en pekeling), is beskryf deur tien opgeleide paneellede. Die data is ontleed met behulp van ‘principle component analysis’. ‘n Woordeskat van 20 kenmerke is opgestel, insluitend 11 beskrywende woorde vir die stoom-behandling, nog ses vir die roerbraai-behandeling en ‘n verdere vier vir die pekelbehandeling. Van hierdie beskrywende woorde was drie vir aroma, ses vir mondgevoel, vyf vir voorkoms, vier vir smaak en een vir nasmaak. Die ongeblansjeerde gepekelde agaweblomme is gekenmerk deur bros, veselagtige en taai mondgevoel, bitter smaak, groensoetrissiekleur, kakatusvoorkoms en ‘n komkommergeur. Vir die geblansjeerde gepekelde agaweblomme was smaak-beskrywers prominent, naamlik soet en soetsuur, gevolg deur ‘n soet nasmaak, gekombineer met ‘n nat voorkoms. Beskrywende woorde vir al die ongeblansjeerde blomme, ongeag behandeling, het negatiewe verbintenisse gehad, soos veselagtig, bitter, kaktus en galsterig. Die beskrywende woorde vir die geblansjeerde blomme was, ongeag van die behandeling, meer gunstig en het soet, suur en soetsuur smaak, en groenboontjie- en neuterige geur ingesluit. Drie panele, van 50 lede elk, het deelgeneem aan die verbruikersaanvaardingtoetse, een elk vir die gestoomde brode en sjokoladekoeke, en een vir die bredies en diepvetgebraaide blomme. Naas aanvaarding, is geur, smaak en tekstuur ook geêvalueer vir die gebakte produkte. Die brode, koeke en bredies is oornag ontdooi by 4 ºC. Die brode en koeke is by kamertemperatuur gehou tot bediening, tewyl die bredies warm bedien en die poffers vars gebraai was. Die brode, poffers en bredies is gemaak van geblansjeerde, meel/blomme, terwyl die koek gemaak is van ongeblansjeerde agawemeel. Al die produkte was aanvaarbaar, maar in verskillende grade. Die waardes vir die geur en finale aanvaarbaarheid van die gestoomde brood was laer as gevolg van die tekstuur wat ongewoon was vir die paneel. Die agawekoek het laer waardes gekry vir aroma en smaak, maar hoër waardes vir tekstuur as die brood. Die verbruikerspaneel het gehou van die bredies en gebraaide agawepoffers, soos duidelik sigbaar uit die tellings van 6.92 en 7.26 op die hedoniese skaal.Nestle Nutrition InstituteCluster
Bibliographie Hilarion G. Petzold 1958 – 2009 mit Anhang als Einführung
No full textDieses Archiv enthält die Gesamtbibliographie der Werke des Autors nebst einiger Texte „Über H. G. Petzold“ im Schlussteil der Bibliographie sowie einen Anhang mit einer Einführung in die Architektur des Werkes in seinem wissenslogischen Aufbau als Ausarbeitung seines „Tree of Science Modells“ (2007).This archive contains the complete bibliography of the author and some texts about H. G. Petzold, moreover an epilogue with an introduction to the architecture of the works in its epistemological structure and composition and as an elaborations of Petzold’s „Tree of Science Modell (2007).https://www.fpi-publikation.de/polyloge/01-2009-petzold-h-g-gesamtbibliographie-h-g-petzold-1958-2009-updating-november2009/peerReviewedpublishedVersio
Dispelling the Myths Behind First-author Citation Counts
No full textWe 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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3346: Samuel G. Freedman, author, 2013
No full textPhotograph of author Samuel G. Freedman, at NT Daily Slash meeting in the Mayborn School of Journalism at UNT
The Right to Strike under the United States Constitution: Theory, Practice, and Possible Implications for Canada
No full textAnswering critics of the Canadian Supreme Court's judgment in B.C. Health, the author argues that the Court laid the foundation for a principled and durable doctrine protecting constitutional labour rights, one that goes directly to the heart of the matter — the inequality of workers’ power in the employment relation. In the author’s view, two paths could lead from B.C. Health to the recognition of Charter protec- tion for a right to strike: one that treats the right as an accessory to col- lective bargaining, and one that upholds the right directly on the basis of the Charter values of equality and participation. The author supports the latter approach, contending that constitutional rights should be defined in relation to fundamental values, in a way that is not contingent on time-bound or fact-sensitive assessments about the role of strikes within a particular collective bargaining regime. Although a Charter right to strike may involve the courts in difficult choices about when to defer to legislative policy decisions, and courts may lack the institutional capac- ity to deal effectively with labour law issues, the author points out that judges can look to ILO standards for expert guidance. Noting that the U.S. experience in this area might be of considerable use to Canadians, the author concludes by providing an overview of American case law concerning a constitutional right to strike.Peer reviewe
The effect of irradiation and elevated temperature on the ripening of cheddar cheese
No full textEnglish: Proteolysis and lipolysis are important biochemical events in the ripening of
cheese to contribute to the development of flavour and texture. The
characteristic proteolysis of each type of cheese is brought about by the
enzymes used in the manufacturing process, e. g. rennet, as well as enzymes
from the specific microbial cultures used in each cheese type. The microbial
and chemical development can be manipulated by external conditions such as
ripening temperature and irradiation. In the current study the effect of
temperature together with irradiation on the ripening of Cheddar cheese was
investigated. Cheddar cheeses were irradiated after 4 days of ripening at
8 °c and 16°C at a dose of 4kGy and ripening continued up to 12 weeks with
unirradiated cheeses ripened at 8 °c and 16°C as controls. In asensorical
comparative study, the cheeses were evaluated as not being different in taste.
There were no significant differences in the free fatty acid content of the cheeses but the irradiated cheeses and cheese ripened at 16°C had higher
TBA-values. The WSNfTotal N (water-soluble nitrogen /total nitrogen) of the
cheese ripened at 8 °c was significantly different than that of the other
cheeses after 2 weeks, but then reached the same levels as the treated
cheeses after 6-12 weeks. The Urea-polyacrylamide gel electrophoresis of
the WISF indicated that the cheese ripened at high temperature matures
faster than the cheese ripened at low temperature for both the unirradiated
and the irradiated cheeses, whereas the irradiated cheeses showed different
peptide development over the same period of ripening. The RP-HPLC of the
cheeses indicated a difference in peptide profiles of the unirradiated and
irradiated cheese ripened at 16°C, and the irradiated cheese ripened at 8 °c
from the unirradiated cheese ripened at 8°C.Afrikaans: Proteolise en lipolise is belangrike biochemiese prosesse in die rypwording
van kaas om by te dra tot die ontwikkeling van geur en tekstuur. Die
karakteristieke proteolise van elke tipe kaas word te weeg gebring deur die
ensieme wat in die verwaardigingsproses gebruik word, bv. rennien, sowel as
die ensieme van die spesifieke mikrobiese kulture wat in elke kaassoort
gebruik word. Die mikrobiologiese en chemiese ontwikkeling kan beheer
word deur eksterne kondisies soos rypingstemperatuur en bestraling. In die
onderhawige studie is die effek van temperatuur tesame met bestraling op die
ryping van Cheddar kaas ondersoek. Cheddar kase is bestraal 4 dae na
ryping by 8 °c en 16°C met 'n dosis van 4kGy en ryping is voortgesit met
onbestraalde kase, wat by 8 °c en 16°C rypgemaak is, as kontroles. In "n
sensoriese vergelykende studie is kase as nie verskillend in smaak evalueer.
Daar was geen betekenisvolle verskille in die vrye vetsuur inhoud van die kase nie, maar die bestraalde kase en kaas wat by 16°C rypgemaak is, het
hoër TBA-waardes vertoon. Die water-oplosbare stikstof Itotale stikstof van
die kaas wat by 8 °c rypgemaak is, het betekenisvol verskil van dié van die
ander kase na 2 weke, maar het dieselfde vlakke bereik as die behandelde
kase na 6 tot 12 weke. Die Ureum-poliakrielamied gel elektroforese van die
water-onoplosbare fraksie het getoon dat die kaas wat by hoë temperatuur
rypgemaak is, vinniger ryp geword het as dié kaas by lae temperatuur in
beide die bestraalde en onbestraalde kase, terwyl bestraalde kase ander
peptiedontwikkeling oor dieselde rypmakingstyd vertoon het. Die Tru-fase
hoe drukvloeistof chromatografie van die kase het 'n verskil in peptied profiele
aangedui vir die onbestraalde en bestraalde kase wat by 16°C rypgemaak is,
en die bestraalde kaas wat by 8 °c rypgemaak het verskil van die
onbestraalde kaas wat by 8 °c rypgemaak is
G-Rank: Unsupervised Continuous Learn-to-Rank for Edge Devices in a P2P Network
No full textRanking algorithms in traditional search engines are powered by enormous training data sets that are meticulously engineered and curated by a centralized entity. Decentralized peer-to-peer (p2p) networks such as torrenting applications and Web3 protocols deliberately eschew centralized databases and computational architectures when designing services and features. As such, robust search-and-rank algorithms designed for such domains must be engineered specifically for decentralized networks, and must be lightweight enough to operate on consumer-grade personal devices such as a smartphone or laptop computer. We introduce G-Rank, an unsupervised ranking algorithm designed exclusively for decentralized networks. We demonstrate that accurate, relevant ranking results can be achieved in fully decentralized networks without any centralized data aggregation, feature engineering, or model training. Furthermore, we show that such results are obtainable with minimal data preprocessing and computational overhead, and can still return highly relevant results even when a user’s device is disconnected from the network. G-Rank is highly modular in design, is not limited to categorical data, and can be implemented in a variety of domains with minimal modification. The results herein show that unsupervised ranking models designed for decentralized p2p networks are not only viable, but worthy of further research.https://github.com/awrgold/G-RankComputer Scienc
Author inscription in The Chinese slave-girl: a story of woman's life in China
No full textThis edition includes a gift inscription by author Rev. J.A. Davis, "To Rev. A. G. Russell with the warmest regards of the author J.A. Davis."Davis, John Agnell, 1839-1897
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