1,720,970 research outputs found
Análisis sensorial de los alimentos : el imperio de los sentidos
Get PDFFil: Picallo, Alejandra. Universidad de Buenos Aires. Facultad de Agronomía. Laboratorio de Servicios Analíticos Especiales; ArgentinaEl Análisis Sensorial es una ciencia relativamente nueva, la cual permite obtener datos
objetivos y cuantificables de las características de un producto evaluadas a través de los
sentidos
Nutritional and eating quality of Argentinean beef: A review
Get PDFThis review deals with distinctive aspects of quality of Argentinean beef in terms of tenderness, flavour, colour, juiciness, taste, acceptability, lipid content and composition and its resultant nutraceutical characteristics. Differences are due to beef production systems based on temperate or tropical grasslands aimed at shortening the fattening phase as far as possible, with limited or null use of concentrates. However, the effect of limited supplemental feeding is also discussed as well as the responses arising from the use of beef cattle genotypes, including British, Continental, Dairy, Zebu breeds and their crosses, adapted to the various environments and systems found in the country.Fil: Schor, Alejandro. Universidad de Buenos Aires. Facultad de Agronomía. Departamento de Producción Animal; ArgentinaFil: Cossu, María E.. Universidad de Buenos Aires. Facultad de Agronomía. Departamento de Producción Animal; ArgentinaFil: Picallo, Alejandra Beatriz. Universidad de Buenos Aires. Facultad de Agronomía. Departamento de Producción Animal; ArgentinaFil: Martínez Ferrer, Jorge. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Córdoba. Estación Experimental Agropecuaria Manfredi; ArgentinaFil: Grigera Naon, Juan Jose. Universidad de Buenos Aires. Facultad de Agronomía. Departamento de Producción Animal; ArgentinaFil: Colombatto, Dario. Universidad de Buenos Aires. Facultad de Agronomía. Departamento de Producción Animal; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentin
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
Development preliminary of descriptors for sensory analisys of dried and freeze-dried garlic bulbs
No full textEl polvo de ajo (Allium sativum L.) es
una alternativa para conservar en el tiempo
sus propiedades sensoriales y prolongar
su vida útil como alimento procesado.
En la actualidad, no existe una definición
clara de las propiedades sensoriales que
caracterizan el ajo ni de las técnicas más
adecuadas para su análisis. Los objetivos
del presente trabajo fueron estudiar diferentes
vehículos y determinar el más apropiado
para el análisis sensorial del polvo de ajo,
y generar y definir los descriptores para las
propiedades sensoriales de olor y flavor
de diferentes cultivares deshidratados a
través de dos métodos: en estufa a 50°C
y por liofilización a -50°C, bajo vacío. Se
pretende contribuir a la caracterización
de este producto aportando un vocabulario
específico y sus definiciones, como
así también una metodología sensorial
propia. Ocho evaluadores, seleccionados
y entrenados de acuerdo con las normas
internacionales y con experiencia en análisis
sensorial, probaron diferentes vehículos
y una vez determinado el más adecuado,
desarrollaron el lenguaje descriptivo para
los ajos desecados y liofilizados seleccionando por consenso los descriptores
que mejor caracterizaban las cultivares,
y se definió cada término. Se generaron
31 descriptores simples. Si bien, algunos
de los descriptores coincidieron con los
publicados en la guía ASTM DS 66 (1996)
para ajos frescos, con esta investigación
se aportó un amplio número de términos
nuevos para la descripción del olor y el
flavor de los ajos desecados y liofilizados,
los cuales contribuyen a una mejor caracterización
sensorial de este producto.Garlic powder (Allium sativum L.) is an
alternative technique to maintain sensory
properties and shelf life during storage time
as a processed food. Currently there is not
a clear definition of sensory properties which
characterize garlic bulbs or appropriated
sensory analysis techniques. The aims of the
present work were the assessment of different
vehicles in order to determine the most
appropriated, and to carry out the sensory
analysis of garlic bulbs powder developing a
sensory vocabulary to describe odor and flavor
sensory properties of different garlic bulbs
cultivars dried up from two different methods:
oven at 50°C and freeze-dry. It is pretended
to contribute to the characterization of garlic
in order to offer a specific sensory lexicon as
well as a unique methodology. Eight selected
and trained assessors (with experience in
sensory analysis) evaluated different vehicles
determining the most appropriated and after
that, developed the descriptive vocabulary for
dried and freeze-dried garlic bulbs, choosing
the best lexicons which describe the cultivars
by consensus. Thirty one simple descriptors
were produced. Some of them matched with
descriptors published by ASTM DS 66 (1996)
for fresh garlic bulbs, but with this research
some of new terms were offered to describe
odor and flavor of dried and freeze-dried garlic
contributing to improve a better sensory characterization
of this product.Fil: Coste, Elena.
Universidad de Buenos Aires. Facultad de Agronomía. Área de Calidad de Productos Pecuarios y Estudios del ConsumidorFil: Picallo, Alejandra.
Universidad de Buenos Aires. Facultad de Agronomía. Área de Calidad de Productos Pecuarios y Estudios del ConsumidorFil: Bauzá, Marta Mónica.
Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Ciencias Enológicas y AgroalimentariasFil: Sance, María.
Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Ciencias Enológicas y Agroalimentaria
Productos blend cárnico-vegetales ¿son lo que el consumidor busca?. Estudio de la aceptabilidad potencial = Meat-vegetable blend products, are they what the consumer is looking for? Potential acceptability study
No full textIntroduction: There is an emerging social trend towards a reduction in meat consumption and a shift to a higher intake of vegetables. Blend products, which combine vegetable and animal proteins, arise to respond to this concern. A study and analysis of the perception towards this new category of food are essential. Objective: To understand the reasons associated with consumer attitudes to guide the development of new products and their marketing. Method: An online survey was conducted for omnivorous and flexitarian consumers of Buenos Aires, to investigate the nature of the response towards the inclusion of vegetable proteins in traditional meat products, to understand the motivational and behavioral lifestyle differences that influence the evaluation and acceptance of blends. Results: Of this study, an intention to reduce meat consumption by 60 % was observed (n= 211; 61.61 % female; 81.99 % omnivorous). Two consumer segments with particular food-associated lifestyles were identified, which allowed them to be characterized. The segment with the greatest interest in these products was up of people around 40 years old, with an interest in their nutrition and well-being, but without much time to dedicate to the kitchen, with the intention of obtaining products that simplify it. Conclusions: blend products represent a real option that consumers interested in including higher vegetables intake in their diet could easily adopt.Introducción: en los últimos años se ha experimentado una tendencia social emergente hacia una reducción en el consumo de carne a través de un cambio a dietas con mayor aporte de vegetales. Los productos blend, que combinan proteínas de origen vegetal y cárnico, surgen para dar respuesta a esta inquietud. Un estudio y un análisis de la percepción de los consumidores hacia esta nueva categoría de alimentos, resultan fundamentales. Objetivo: comprender los motivos asociados a la actitud de los consumidores para guiar el desarrollo de nuevos productos y su comercialización. Método: se llevó a cabo una encuesta en línea en la provincia de Buenos Aires para consumidores omnívoros y flexitarianos, con el fin de investigar la naturaleza de la respuesta a la inclusión de proteínas vegetales en productos cárnicos tradicionales, así como comprender las diferencias motivacionales y en el estilo de vida que influyen en la evaluación y aceptación de esta categoría de productos. Resultados: se observó una intención de reducir el consumo de carne en 60 % (n= 211; 61.61 % del sexo femenino; 81.99 % omnívoros). Se identificaron dos segmentos de consumidores con estilos de vida asociados a la alimentación que permitieron caracterizarlos. El segmento con mayor interés en estos productos estuvo integrado por personas con un promedio de edad de 40 años, con interés en su nutrición y bienestar, pero sin demasiado tiempo para dedicar a la cocina, con la intención de obtener productos que lo simplifiquen. Conclusión: los productos blend representan una opción real que los consumidores interesados en incluir un mayor aporte vegetal en su dieta podrían adoptar.Instituto de Investigación Tecnología de Alimentos (ITA)Fil: Mercogliano, Mónica Andrea. Universidad de Buenos Aires. Facultad de Agronomía. Área Calidad de Productos Pecuarios y Estudios del Consumidor. Laboratorio de Análisis Sensorial; Argentina.Fil: Picallo, Alejandra. Universidad de Buenos Aires. Facultad de Agronomía. Área Calidad de Productos Pecuarios y Estudios del Consumidor. Laboratorio de Análisis Sensorial; Argentina.Fil: Leal, Marcela Adriana. Red Investigación en Estilos de Vida Saludable (Red IESVIDAS); México; Colombia; Argentina.Fil: Soteras, Trinidad. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina
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