104 research outputs found
Nondestructive Imaging of Cellular Solid Foods
No full textThe successful use of XMT in other fields of science (e.g., medical, agricultural, biological and material science) has led its further application in food structure characterization. Cellular solid structures have great impact on sensory properties and associated with also textural-mechanical properties. XMT is able to present rigorous quantitative information related to cellular architecture of solid foods such as cell size and distribution, cell wall thickness, cell connectedness and porosity both in 2D and 3D. The accurate microstructural characterization of cellular solid foods would also help food engineers and scientists to understand and develop links between structure–mechanical–sensory properties. Based on these and the use of numerical simulation technologies together with modelling approaches can be used to design novel food structures and textures. Furthermore, the noninvasive XMT technology does not require tedious sample preparation methods compared to other microscopy technologies such as light microscopy or confocal scanning light microscopy. The continuous development in data processing and equipment manufacturing technologies will enable the use of XMT technology for in-line or on-line food structure analysis during processing.Peer reviewe
Cereal Grain Structure by Microscopic Analysis
No full textMicroscopy techniques can be utilized in studying the structure of cereal grains, their processing or end products. By stereomicroscope, the appearance of cereal samples can be recorded. For light microscopy, samples are usually fixed, embedded and cut into sections for staining with different dyes in order to visualize various components present in cereals. Less sample preparation is needed for confocal laser scanning microscopy (CLSM), which enables optical sectioning of the sample. Scanning electron microscopy (SEM) gives information on the structure with higher magnification, when high resolution is required. Depending on which structural level is of interest, these techniques can be used in revealing the structural differences between processes, enzymatic treatments, etc. Several examples are presented on the visualization of grain structures and components and their changes due to processing
Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads
Full text linkLactic acid fermentation could be used as a potential modification tool for faba bean flour to enable its incorporation in boosting the nutritional profile of gluten-free breads. Gluten-free breads made with fermented or unfermented faba bean flours were compared with commercial soy flour. The amounts of faba- and soy-bean flours were adjusted to obtain the same protein content in bread (16%). Both fermented and unfermented faba bean flour resulted in larger bread volume (2.1 mL/g and 2.4 mL/g, respectively) compared to bread made with soybean flour (1.5 mL/g). Breads made with unfermented and fermented faba flour had higher porosity (82% and 72%, respectively) than bread with soy flour (61%). The faba breads also were softer than the soy bread. Fermentation of faba flour prior to bread making significantly increased crumb hardness (584 vs. 817 g). Fermentation increased in vitro protein digestibility (72.3% vs. 64.8%). Essential Amino Acid and Biological Value indexes were significantly higher for breads containing fermented faba flour compared to breads made with unfermented faba and soy flour. The Protein Efficiency Ratio and Nutritional Index increased by fermentation from 33 to 36 and 1.6 to 2.7, respectively. Pre-fermentation of faba bean flour improved the nutritional properties of high-protein, gluten-free faba bread. A sensory panel indicated that fermentation did not affect the crumbliness, evenness of pore size and springiness of breadcrumb
Tilting at Windmills : BLDSC and the UK Higher Education Community
No full textPurpose - To provide an overview of, the relationship between the British Library and higher education libraries in the 1990s, with particular relation to document supply. It also goes on to explore current developments in scholarly communication. Design/methodology/approach - The author played a role in several of the events described and uses the available literature to enlarge on a personal view of that decade. Findings - The paper shows that the relationship was a strained one caused in part by a mismatch of resources, but is in any case dwarfed by the larger external forces and changing opportunities and technologies for scholarly communication. Originality/value - Provides a record of the period
Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties
No full textThe effects of air classification and lactic acid bacteria fermentation on the reduction of anti-nutritional factors (vicine and convicine, trypsin inhibitor activity, condensed tannins and phytic acid) and in vitro protein and starch digestibility of faba bean flour were studied. Free amino acid (FAA) profile analysis was also carried out. Air classification allowed the separation of the flour into protein and starch rich fractions, showing different chemical compositions and microstructures. Lactobacillus plantarum growth and acidification in faba bean flour and its fractions were assessed. The anti-nutritional compounds were separated mostly to the fine protein-rich fraction. Fermentation caused the decrease of vicine and convicine contents by more than 91% and significantly reduced trypsin inhibitor activity and condensed tannins (by more than 40% in the protein-rich fraction). No significant (P > 0.05) variation was observed for total phenols and phytic acid content. Fermentation increased the amount of FAA, especially of the essential amino acids and γ-aminobutyric acid, enhanced the in vitro protein digestibility and significantly lowered the hydrolysis index.
This work showed that the combination of air classification and fermentation improved nutritional functionality of faba bean flour which could be utilized in various food application
Siyasi partilerin Y nesli ile bağ kurmada sosyal medya kullanımı üzerine bir çalışma
Full text linkTereci, Aytaç (Dogus Author)Günümüzde, geleneksel olmayan medya araçlarının etkisinin ve Y nesline mensup seçmenlerin artışı söz konusudur. Bu araştırmanın amacı dünyada ve ülkemizde gitgide gelişmekte olan sosyal medya üzerinden siyasi partilerin Y nesli ile nasıl online bağ kurduğunu incelemekti. Araştırma için farklı veri toplama yöntemleri kullanılmıştır. Değişik siyasi partilerin sosyal medya yönetimleri incelenmiştir. Y nesli ile bağ kurmayı hedefleyen bir siyasi parti seçilmiştir ve nitel araştırma yöntemleri kullanılarak seçmenlerin siyasi partiler ve diğer seçmenler ile sosyal medya aracılığıyla etkileşimleri incelenmiştir. Araştırmanın bulguları siyasi partilerin sosyal medyayı tercih etmesinin Y nesli ile bağ kurmada olumlu etkisi olduğu gözlemlenmiştir. Çalışma teorik olarak online bağ kurmanın üç boyutunun literatürde ilk defa siyasi partiler içinde nasıl uygulanabileceği gösterilmiştir. Siyasi partilerin sosyal medya kullanımlarında Y nesli ile kurabilecekleri bağa ilişkin önerilerde bulunulmuştur.Nowadays, the influence of non-traditional media vehicles and the increase in the number of Y generation voters are inevitable. The objective of this research is to examine how social media enables political parties to connect with generation Y voters. Different data collections methods were employed for this purpose. Initally, the social media accounts of various political parties ware examined. Then by employing qualitative data collection methods a political party was selected, which aimed to connect with generation Y voters using social media, to investigate the interactions of consumers both with the political party and the other voters. The findings of the research show the positive influence of social media for forming brand engagement with generation Y. Theoretically the three dimensions of consumer brand engagement are examined for the first time in the context of political parties. The study also shows the implications of this research for political parties that want to create an online consumer brand engement with generation Y
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