1,720,977 research outputs found
Effect of packaging methods on the storage stability of dried capelin under simulated temperature and humidity conditions
Full text linkSmall pelagic fish have grown in importance for the food and nutrition security of people in developing countries. The goal of this study was to improve the storage stability of dried small pelagic fish (Capelin - Mallotus villosus) using appropriate packaging methods. Commercially dried capelin was packaged using conventional air packaging (AP), vacuum packaging (VP), modified atmosphere packaging (MAP, 99.9% N2) and hessian bags (HB) before storage at simulated temperature and humidity conditions of Uganda (relative humidity H” 54 and 83%; temperature H” 30 and 17 °C, respectively) for 8 weeks. Chemical and microbiological stability of the dried capelin was assessed with respect to packaging methods. Water content and water activity increased significantly (p<0.05) for the HB packed capelin (12.7 – 17.6% and 0.6 - 0.7, respectively). Lipid content decreased significantly (p<0.05) towards the end of storage in the HB packed dried capelin. Primary lipid oxidation (peroxide value) was lowest in the vacuum packed dried capelin (31.5 – 53.5 ìmol kg-1). Secondary lipid oxidation (TBARS) decreased significantly (p<0.05) with storage time in the modified atmosphere packed dried capelin (250.3 – 152.9 ìmol MDA kg-1). Free fatty acid content of dried capelin increased throughout storage irrespective of the packaging method. Total microbial count decreased significantly (p<0.05) in the vacuum packed dried capelin (4.8 – 3.6 log cfu g-1); while mould counts increased significantly (p<0.05) in the HB packed dried capelin (1.0 – 3.0 log cfu g-1). VP and MAP enhanced the storage stability of dried Capelin.Key words: Lipid oxidation, Mallotus villosus, vacuum packagin
State of knowledge for boiled & fried sweetpotato in Uganda. Food Science, Gender & Market
Full text linkConsumer Testing Data on Fried Sweetpotato generated by CIP in Nigeria
No full textThis dataset contains data generated during the Activity 5 or Step 4 - Consumer Testing in Rural and Urban Areas performed by the CIP team in Nigeria on Fried Sweetpotato, within the RTBfoods project (followging the Methodological Guidance and its supplement).
This dataset may contain diverse type of anonymized data (e‧g. questionnaires, cleaned and processed data) which is to be available on open access following a 2-years embargo after the end of the RTBfoods project (embargo ending date: 15 March 2025)
This dataset may also contain non-anonymized data (e‧g. raw data, consent forms signed by interviewees) which cannot be made publicly available, at any time; non-anonymized data is contained in the .tar‧gz file. For more information about the content of the .tar‧gz file, you are invited to contact the authors mentioned in the metadata
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
Consumer testing of fried sweetpotato in rural and urban areas in Nigeria. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, Step 4
Full text linkThe study was conducted in Kwara and Kano States in Nigeria, among 129 consumers of which 49 were women and 80 men. In Kwara, six sweetpotato varieties were evaluated namely; Alausa, Aragbe, Tomude, Elege, Pakurumon and Mother's Delight while in Kano they were seven namely; Dan Izala, Dan China, Dan Barmawa, Dan Madagali, Dan Silver, Mother's Delight and Dan Bakalori. Data were collected on consumer demographics, consumer attitudes and sensory tests (Hedonic/Overall liking, Just About Right (JAR) and Check All That Apply (CATA). Demographic data showed that Kwara had slightly more women (51%) than men (49%) whereas Kano had significantly more men (78%) than women (22%). Consumers in Kwara were mostly of the Yoruba ethnic group (91%) while those in Kano were Hausa (92%). In both regions, they were mostly Muslims and married. Consumers were a balanced mix of youth, middle aged and elderly in both Kwara and Kano. Those in Kwara had secondary education (30%) and were mostly traders (41%) while in Kano more consumers had tertiary education (32%) and were salary workers (31%). Fried sweetpotato was consumed 2-3 times a week and, with pepper in both Kwara and Kano. In Kwara, fried sweetpotato from Alausa (7.7) and Aragbe (7.5) were most liked and were significantly different from the least liked Mother's Delight (6.2) while in Kano all the fried sweetpotato samples were liked and the overall liking scores were not significantly different. All the fried sweetpotato samples in Kwara and Kano were scored JAR by more than 50% of consumers for crispiness, mealiness, colour, sugariness and flavour. Regarding CATA, the most cited characteristics (>100 citations) in both regions were: 'Good smell', 'Good taste', 'Satisfying', 'Yellow', 'Filling Soft', 'Dry', 'Crispy', 'Light brown colour', and 'Less sugary'. Mapping of sensory characteristics by Principal Component Analysis in Kwara showed that the most preferred Alausa fried sweetpotato was linked with 'Filling', 'Satisfying', 'Dry', 'Good smell', 'Crispy' and 'Yellow'. The study showed that breeders need to take into consideration differences in preference by different end-users and gender in an effort to enhance adoption and utilisation of sweetpotato varieties
Participatory Processing Data on Boiled Potato generated by CIP in Uganda
No full textThis dataset contains data generated during the Activity 4 or Step 3 - Participatory Processing Diagnosis and Quality Characteristics performed by the CIP team in Uganda on Boiled Potato, within the RTBfoods project (Methodological Guidance).
This dataset may contain diverse types of anonymized data (e‧g. questionnaires, processing parameters, cleaned and processed data) which is to be available on open access following a 2-years embargo after the end of the RTBfoods project (embargo ending date: 15 March 2025)
This dataset may also contain non-anonymized data (e‧g. raw data, consent forms signed by interviewees) which cannot be made publicly available, at any time; non-anonymized data is contained in the .tar‧gz file. For more information about the content of the .tar‧gz file, you are invited to contact the authors mentioned in the metadata
Consumer testing of fried sweetpotato in rural and urban areas in Ghana. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, Step 4
Full text linkFried sweetpotato from four varieties namely; Obare, Purupuru, Amuskwera and Abija/Kuffour was subjected to consumer acceptability tests (n= 61) in Bawku, Upper East Region of Ghana. Data on consumer demographics, consumer attitudes and sensory tests (Hedonic/Overall liking, Just About Right (JAR) and Check All That Apply (CATA)) were collected. Majority of consumers were women (69%) in the youthful age group of 18-35 years (68%). Consumers of fried sweetpotato in Ghana mostly consumed it two to three times a week (52%), in salted form (23%) and at lunch (75%). Four distinct consumer segments were realised namely; Purupuru dislikers (31%), All likers (41%), Obare dislikers (13%) and those who did not like Amuskwera (15%). In terms of hedonic test/overall liking, Obare (6.8) was most liked and closer to 'like moderately' and it was significantly different from the least liked Purupuru (5.7) which was in the region of 'like slightly'. All the four fried sweetpotatoes were rated JAR for mealiness, colour, sugariness and flavour by more than 50% of consumers however, only Obare (66%) and Abija/Kuffour (57%) had the appropriate crispiness. Regarding mapping of sensory characteristics using principal component analysis, the most liked Obare fried sweetpotato was described by the terms 'Good taste', 'Hard', 'Less sugary', 'Dry' and 'Crispy'. The information generated in this study can be used by breeders when developing new sweetpotato varieties with the required end-user characteristics for enhanced adoption
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
Participatory Processing Data on Boiled Sweetpotato generated by CIP in Uganda
No full textThis dataset contains data generated during the Activity 4 or Step 3 - Participatory Processing Diagnosis and Quality Characteristics performed by the CIP team in Uganda on Boiled Sweetpotato, within the RTBfoods project (following the Methodological Guidance).
This dataset may contain diverse types of anonymized data (e‧g. questionnaires, processing parameters, cleaned and processed data) which is to be available on open access following a 2-years embargo after the end of the RTBfoods project (embargo ending date: 15 March 2025)
This dataset may also contain non-anonymized data (e‧g. raw data, consent forms signed by interviewees) which cannot be made publicly available, at any time; non-anonymized data is contained in the .tar‧gz file. For more information about the content of the .tar‧gz file, you are invited to contact the authors mentioned in the metadata
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