126,330 research outputs found
Going Beyond Counting First Authors in Author Co-citation Analysis
No full textThe 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
Soy sauce fermentation
No full textSoy sauce production is probably one of the earliest biotechnology industries since this valuable condiment has been mass-produced for over 500 years. Nowadays, commercial soy sauces can be classified as either fermented or non-fermented (chemical soy sauce). Fermented soy sauce is completely different in the constituents of aroma and flavor from chemical soy sauce. In this entry, the main processes involved during soy sauce fermentation will be discussed with special emphasis on microbial fermentation and health properties attributed to this important condiment.Fil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentin
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
Calhoun’s Original Southside Bar-B-Que Sauce
No full textCalhoun’s Original Southside Bar-B-Que Sauce is owned and operated by Michael Cohen-Ross and his wife Alisa — you may have seen them down at the farmer’s market on Saturday — that’s where I ran into him. He agreed to come up to the KHSU studio for an interview…and he brought BBQ chicken wings with him — between slurping sauce off our fingers we were able to interview Michael about how he got started cooking, how important his family has been, and what his plans are for the future
Prevalence of Aspergillus spp. and occurrence of aflatoxins in peanut sauce processing by peanut sauce manufacturers
No full textThe aims of the present work were to determine the prevalence of Aspergillus spp. and occurrence of aflatoxins (AFs) along the peanut sauce processing line from different peanut sauce companies in Malaysia, and to determine to which extent peanut sauce processing steps employed by the peanut sauce industries could efficiently reduce AFs in peanut sauce. Peanut and chili samples were collected at each processing step along the peanut sauce production from three peanut sauce companies which were different in companies’ profile. Peanut samples from Companies B (87.5%) and C (100%) were contaminated with AFs. Of these, 12.5% (Company B) and 75% (Company C) samples exceeded the Malaysian regulatory limit. None of the samples from Company A was contaminated. The steps efficient in reducing AFs in peanut sauce identified in the present work were (i) safety monitoring of raw materials, (ii) sorting of raw materials, and (iii) heat treatment of raw materials
Kinloch, B. — Sauce for the Mongoose. London, Harvill Press, 1964
No full textBourlière François. Kinloch, B. — Sauce for the Mongoose. London, Harvill Press, 1964. In: La Terre et La Vie, Revue d'Histoire naturelle, tome 20, n°1, 1966. pp. 107-108
A Systems study on the fish sauce toll packing by B-MIRK enterprises
No full textB-MIRK is Contract Manufacturing Company specializing in food packing. Among of B-MIRKs capabilities is Blister packing, Toll packing, Labeling, Poly-bagging, Sachet Toll Packing, Stand-up Pouch (SUP) Packing, Glass/PET Bottle and Cans Toll Filling and Packing.
The area of concern for the study is one of N-MIRKs owned plants, Taurus09 specializes on the production of bottled and stand-up pouched fish sauce, bottled spiced vinegar, processed spices and liver, breadcrumbs, and meal mixes. The scope meanwhile is the production of bottled and stand-up pouched (SUP) fish sauce. The fish sauce production systems capacity, efficiency, and productivity was then systematically obtained using Industrial Engineering tools. From the analysis, it was seen that Taurus09 is performing well in terms of its planned output and it is able to reach the allowable to level or rejects. Taurus09 however still has weaknesses. One weakness is that the average fish sauce yield rate is 0.5% below the desired level of yield rate which costs it profit loss and reprocessing costs. Another weakness is that it has an imbalanced line that consequently leads to a cramped leads to a cramped work floor area which eventually could be a cause of accidents. Another weakness is that Taurus09 is unproductive in spending their utilities.
Using then the WOT-SURG analysis, it was determined that the problem with the biggest concern is the deviation of the fish sauce yield rate by 0.5% to its desired level of 96%. Using then the fish bone diagram, it was determined that the main causes to this problem is the use of fresh fish sauce in daily and weekly cleaning in place (CIP) of fish sauce holding, mixing, and charge tanks. Another major cause is the product push in the filter press where substantial liters of fish sauce are wasted when fish sauce are trapped in the filter press. Also, it was determined that reject also has a role in the fish sauce yield loss as SUPs or bottles with leaks that have been contaminated chorine are immediately disposed which in effect leads to permanent yield loss.
Some of the solutions to solve these problems is the using of brine solution instead of fresh fish sauce during CIP, repositioning of the filter press from horizontal to vertical to increase the flow rate of the fish sauce, and adding of a quality inspection unit prior to the soaking of bottles and SUPs in chlorine to minimize the event of fish sauce being completely disposed
Change by challenge: A common genetic basis behind childhood cognitive development and cognitive training
No full textContains fulltext :
237642.pdf (Publisher’s version ) (Open Access)The interplay of genetic and environmental factors behind cognitive development has preoccupied multiple fields of science and sparked heated debates over the decades. Here we tested the hypothesis that developmental genes rely heavily on cognitive challenges-as opposed to natural maturation. Starting with a polygenic score (cogPGS) that previously explained variation in cognitive performance in adults, we estimated its effect in 344 children and adolescents (mean age of 12 years old, ranging from 6 to 25) who showed changes in working memory (WM) in two distinct samples: (1) a developmental sample showing significant WM gains after 2 years of typical, age-related development, and (2) a training sample showing significant, experimentally-induced WM gains after 25 days of an intense WM training. We found that the same genetic factor, cogPGS, significantly explained the amount of WM gain in both samples. And there was no interaction of cogPGS with sample, suggesting that those genetic factors are neutral to whether the WM gains came from development or training. These results represent evidence that cognitive challenges are a central piece in the gene-environment interplay during cognitive development. We believe our study sheds new light on previous findings of interindividual differences in education (rich-get-richer and compensation effects), brain plasticity in children, and the heritability increase of intelligence across the lifespan
Counseling of The Danger of Rhodamin-B in Chili Sauce Around of The Traditional Market Tanjung Morawa
No full textFood products currently compete with each other based on price and physical appearance. Many traders are competing to make food with attractive colors by adding synthetic dyes. However, in order to make big profits, there are some who make food products but are not honest. Such as adding rhodamine-B, which is a textile dye, as a coloring agent in foods such as chili sauce. People often use chili sauce to add a spicy taste to food. If there is rhodamine-B in food, it can cause health problems such as stomach inflammation, skin irritation, respiratory tract and liver cancer and can cause death if it accumulates in large quantities. This community service activity through outreach will increase public knowledge about the dangers of rhodamine-B. Where PkM material will be presented through lecture, discussion and question and answer methods. The number of PkM participants is 20 traders who sell around the Tanjung Morawa traditional market, where PkM participants are determined randomly. The increase in participants' knowledge was measured through pre and post-tests. The service results show that there are several chili sauce products that contain certain levels of rhodamine-B so it is not recommended to use this chili sauce. Apart from that, through this outreach activity, PkM participants experienced an increase in average knowledge about the dangers of rhodamine-B by 26.5. Where the average pre-test score is 52 and post-test is 78.5, which means there is an increase in knowledge after the counseling activities
Traditional literature review: investigation of rhodamine b on street foods and sauce products in Indonesia
No full textFood is one of the most important basic human needs for growth and development. Generally, the types of food cater to tastes and look attractive. To make it look attractive and have good taste is usually added with food additives. The food products with the most coloring added are street foods, red sauces, and rainbow cakes that children love. Rhodamine B is a prohibited coloring agent and is not present in food because, for a long time, it will cause liver damage, tumors, and cancer. Therefore, an article review was conducted to determine the levels and methods that can be used to analyze Rhodamine B from several research journals that have been conducted. The literature review method uses the following keywords or terms and strategies: "analysis" AND "rhodamine B" AND "food" OR "chili sauce" for searches on PubMed and Science Direct, while Google Scholar uses the keywords "Analysis, Rhodamine B, makanan, Sauce." And the inclusion criteria used were: (1) research articles in the form of journals published in the last ten years (2010-2020), using both English and Indonesian, full text; (2) Articles that discuss the analysis of Rhodamine B in snack foods and sauces located in Indonesia; (3) proved to be positive for Rhodamine B. The results of the reviewed articles showed that there was still Rhodamine B content in snack foods and sauces used by traders. The analytical methods used for identification were TLC, color detection with wool yarn, Rhodamine B Rapit-test Kit, UV-Vis spectrophotometer, and Gravimetry. The highest levels of Rhodamine B were found at 194 ppm in tomato sauce. The review of articles that have been conducted shows that there is still Rhodamine B found in snack foods and sauces by traders, which can be harmful to health in the long and short term
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