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Kinds of Content Terms modified by Content Selected AbstractsAN EXAMINATION OF THE CONTENT OF COMMUNITY FINANCIAL REPORTS IN QUEENSLAND LOCAL GOVERNMENT AUTHORITIESFINANCIAL ACCOUNTABILITY & MANAGEMENT, Issue 4 2008Trevor Stanley Annual reports, including general purpose financial statements, have been adopted as a key mechanism by which public sector entities discharge their accountability. However, there is concern about the complexity of public sector general purpose financial statements and consequently their effectiveness as an accountability mechanism. In Australia, the Queensland government has moved to address this issue in local government authorities by introducing a Community Financial Report as a means of simplifying the financial statements. A feature of this initiative was the lack of prescription given to local government authorities in the preparation of this report. This paper examines the form and content included in Community Financial Reports and also uses a disclosure index to determine the level of disclosure in the reports. The results of this research show that the form and content of the Community Financial Reports varied considerably. There was no definitive style, with each report being unique. The disclosure index revealed low levels of disclosure by local government authorities in the first year of the report as well as a lack of analysis of the Statements of Financial Performance, Position and Cash Flows. As well, there was a significant difference in the disclosures made by rural local government authorities compared with urban local government authorities. The results of this research will be of interest to local government authorities and local government regulators as they aim to provide useful, understandable information for stakeholders. [source] SENTENCES WRITTEN DURING THE MINI-MENTAL STATE EXAMINATION: CONTENT AND DIAGNOSTIC VALUE IN COGNITIVELY HEALTHY ELDERLY PEOPLE AND PATIENTS WITH DEMENTIAJOURNAL OF AMERICAN GERIATRICS SOCIETY, Issue 12 2005Alexander Rösler MD No abstract is available for this article. [source] PHENOLIC COMPOUND CONTENT, ANTIOXIDANT AND RADICAL-SCAVENGING PROPERTIES OF METHANOLIC EXTRACTS FROM THE SEED COAT OF CERTAIN THAI TAMARIND CULTIVARSJOURNAL OF FOOD BIOCHEMISTRY, Issue 5 2010MANEEWAN SUKSOMTIP Methanolic extracts from the seed coats of five major tamarinds (Srichomphu, Sithong-nak, Sithong-bao, Priao-yak and Khanti) cultivated in Thailand were investigated for their content of phenolic compounds and their antioxidative properties. Antioxidative properties were evaluated by various different methods: scavenging effect on the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radical, anti-lipid peroxidation and reducing power assay. The phenolic compound contents were determined by spectrophotometric methods. Extract of Priao-yak with the highest tannin content showed the strongest reducing power, while extract of Khanti with the highest proanthocyanidin content revealed high scavenging ability on both DPPH and hydroxyl radicals. Stronger antioxidative activity measured by most assays was noted for the extract of Sithong-bao with a high content of total phenols, proanthocyanidin and tannins. The results suggest that specific phenolic constituents in the extract could be responsible for the different antioxidant properties observed in different cultivars. Furthermore, seed coat extract of Sithong-bao may be a potential source of natural antioxidant to be developed into nutraceuticals. PRACTICAL APPLICATIONS Components of Tamarindus indica L., a tree indigenous to India and South-East Asia, have long been used as a spice, food component and traditional medicine. According To traditional medicine, the tamarind pulp is used as a digestive, carminative, laxative, expectorant and blood tonic; the seeds are used as an anthelmintic, antidiarrheal and emetic. In addition, the seed coat is used to treat burns and aid wound healing as well as as an antidysenteric. Recent studies have demonstrated polyphenolic constituents with more potent antioxidant and anti-inflammatory activities of T. indica seed coat extract. Therefore, seed coat extracts of T. indica have economic potential for development into health promotion products as well as natural preservatives to increase the shelf life of food by preventing lipid peroxidation. [source] FILM FORMING MECHANISM AND MECHANICAL AND THERMAL PROPERTIES OF WHEY PROTEIN ISOLATE-BASED EDIBLE FILMS AS AFFECTED BY PROTEIN CONCENTRATION, GLYCEROL RATIO AND PULLULAN CONTENTJOURNAL OF FOOD BIOCHEMISTRY, Issue 3 2010MAHAMADOU ELHADJI GOUNGA ABSTRACT Tensile strength (TS), elongation at break (EAB) and elastic modulus (EM) of edible films prepared from 5, 7 and 9% whey protein isolate (WPI) plasticized with different levels of glycerol (Gly) (WPI : Gly = 3.6:1, 3:1 and 2:1) were investigated in order to completely characterize WPI-Gly films. On increasing protein concentration an increase in TS and EAB was observed. On the other hand, increasing Gly led to a decrease in TS and EM, while EAB increased. The addition of pullulan (Pul) into the film forming solution (FFS) increased EAB while TS, EM and thermal properties were reduced. This suggested that Pul had a similar effect as plasticizers. Films with higher Pul content showed lighter protein bands on sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Fourier transform infrared spectroscopy showed that hydrogen bonding was high in WPI : Pul films as compared with the control. This is attributed to the protein-polysaccharide interactions brought about by the dominance of Pul in the FFS. PRACTICAL APPLICATIONS This work describes some physical properties of films based on blends of whey protein isolate (WPI) and pullulan (Pul), made after a previous study on some characteristics of films based on pure WPI plasticized by glycerol. The most studied proteins in the edible films technology being gluten and WPI, the use of Pul in mixture with WPI is considered as a new investigation to explore the utilization of WPI-Pul in edible film and coating materials applied to food products. Furthermore, the use of WPI-Pul films and coatings could potentially extend the shelf life and improve the stability of the coated products as shown by the resultant properties in this investigation and previous works. [source] INFLUENCE OF PULSED ELECTRIC FIELD ON SELENOCYSTEINE CONTENT IN SACCHAROMYCES CEREVISIAEJOURNAL OF FOOD BIOCHEMISTRY, Issue 6 2008URSZULA PANKIEWICZ ABSTRACT Culture of Saccharomyces cerevisiae with sodium selenite addition in medium was treated by pulsed electric fields (PEFs). Amino acids from yeast hydrolysates were separated by means of ion-exchange chromatography on amino acid analyzer according to previously established procedure. Selenocysteine was determined in a form of complex with ninhydrin, applying photometric technique. PEF treatment of S. cerevisiae cells resulted in about threefold content increase of selenium bonded within selenocysteine. PRACTICAL APPLICATIONS Se yeast is an attractive source of Se because of its low cost and its ability to act as a precursor for selenoprotein synthesis. Se yeast can be consumed as such and as a nutritional supplement. Another possibility is to use selenized yeast instead of conventional yeast for baking bread. Bread is generally low in Se, and hence the use of selenized yeast for this purpose could result in higher Se intakes because bread is a common product consumed by many individuals (Dumont et al. 2006). The presented way to enrich the baking yeast in selenium, namely selenomethionine, may be successfully applied in yeast production, because the studied method is a relatively simple, nontoxic and cheap technique for introducing macrocompounds into the yeast cells. Such enriched selenium yeast may be a valuable and safe source of selenium at diet supplementation. [source] ATPASE ACTIVITY, SURFACE HYDROPHOBICITY, SULFHYDRYL CONTENT AND PROTEIN DEGRADATION IN REFRIGERATED SEABASS MUSCLE IN MODIFIED ATMOSPHERE PACKAGINGJOURNAL OF FOOD BIOCHEMISTRY, Issue 1 2004PAYAP MASNIYOM The effect of modified atmosphere packaging (80% CO2, 10% O2, 10% N2) on ATPase activity, surface hydrophobicity, sulfhydryl content and degradation of proteins in seabass muscle during storage at 4C was investigated. No changes in Ca2+ -, Mg2+ -, Mg2+ -Ca2+ -ATPase activities of natural actomyosin (NAM) in seabass slices kept under MAP were observed throughout the storage for up to 21 days (P > 0.05). However, a slightly increased Mg2+ -EGTA-ATPase was found. For seabass slices stored under air atmosphere, Ca2+ -ATPase activity decreased, whereas Mg2+ -EGTA-ATPase activity increased (P < 0.05) with a concomitant loss in Ca2+ -sensitivity. Lower decreases in total sulfhydryl content but higher increases in surface hydrophobicity were observed in samples stored under MAP, compared to those kept under air atmosphere. No marked autolytic degradation in samples kept under MAP was observed throughout the storage as monitored by no changes in myosin heavy chain, free ,-amino acid and trichloroacetic acid soluble peptide. Conversely, a considerable degradation was found in samples kept under air atmosphere, especially after 9 days of storage. Therefore, MAP is a promising means to retard the changes in muscle proteins, especially degradation. [source] FLOW PROPERTIES AND TUBE FRICTION FACTOR OF MILK CREAM: INFLUENCE OF TEMPERATURE AND FAT CONTENTJOURNAL OF FOOD PROCESS ENGINEERING, Issue 5 2010RODRIGO DIAZ FLAUZINO ABSTRACT The rheological behavior of milk cream was studied for different fat contents (0.10 to 0.31) and for a wide temperature range (2 and 87C) using a rotational rheometer. Newtonian behavior was observed, except for fat content between 0.20 and 0.31 and temperature between 2 and 33C, where viscoplastic behavior was remarkable. The rheological parameters (Newtonian viscosity, plastic viscosity and yield stress) and density were well correlated to temperature and fat content. Tube friction factor during flow of cream was experimentally obtained at various flow rates, temperatures and tube diameters (86 , Re , 2.3 × 104, 38 , ReB , 8.8 × 103, 1.1 × 103 , He , 6.7 × 103). The proposed correlations for density and rheological parameters were applied for the prediction of friction factor for laminar and turbulent flow of cream using well-known equations for Newtonian and viscoplastic flow. The good agreement between experimental and predicted values confirms the reliability of the proposed correlations for describing the flow behavior of cream. PRACTICAL APPLICATIONS This paper presents correlations for the calculation of density and rheological parameters (Newtonian viscosity, Bingham plastic viscosity and yield stress) of milk cream as functions of temperature (2,87C) and fat content (0.10,0.31). Because of the large temperature range, the proposed correlations are useful for process design and optimization in dairy processing. An example of practical application is presented in the text, where the correlations were applied for the prediction of friction factor for laminar and turbulent tube flow of cream using well-known equations for Newtonian and viscoplastic flow, which are summarized in the text. The comparison with experimental data obtained at various flow rates, temperatures and tube diameters showed a good agreement, which confirms the reliability of the proposed correlations. [source] DEHYDRATION CHARACTERISTICS OF PAPAYA (CARICA PUBENSCENS): DETERMINATION OF EQUILIBRIUM MOISTURE CONTENT AND DIFFUSION COEFFICIENTJOURNAL OF FOOD PROCESS ENGINEERING, Issue 5 2009R. LEMUS-MONDACA ABSTRACT This study determined the drying kinetics behavior of papaya at different temperatures (40, 50, 60, 70 and 80C). Desorption isotherms were determined at 5, 20 and 50C over a relative humidity range of 10,95%. The Guggenheim, Anderson and de Boer models were found to be suitable for description of the sorption data. The samples reached equilibrium moisture of 0.10 ± 0.01 g water/g dry matter. Fick's second law model was used to calculate the effective diffusivity (6.25,24.32 × 10 - 10 m2/s). In addition, experimental data were fitted by means of seven mathematical models. The kinetic parameters and the diffusion coefficient were temperature-dependent and were evaluated by an Arrhenius-type equation. The modified Page model obtained the best-fit quality on experimental data according to statistical tests applied. PRACTICAL APPLICATIONS The main utility of this study is the application of both different empirical models and the diffusional model in tropical fruits' dehydration, which can be considered a basis for a very accurate estimation of drying time and the optimization of the same process. Two newly mathematical models are proposed in this study, through which a good fit on the data of experimental moisture content was achieved. The study of drying of papaya cultivated in Chile engages a great technological interest, because this product is widely used in the development of different products such as candying, canning, juice, syrup and marmalade. In addition, papayas cultivated in Chile, along with other tropical fruits cultivated in Brazil, Colombia and the Caribbean, have become especially important in the exportations of these countries. The major markets for these products include the U.S.A., the European Community and Asia. [source] PHYCOCYANIN CONTENT OF SPIRULINA PLATENSIS DRIED IN SPOUTED BED AND THIN LAYERJOURNAL OF FOOD PROCESS ENGINEERING, Issue 1 2008E.G. OLIVEIRA ABSTRACT The aim of this work was to study the drying of Spirulina platensis, evaluating the final product characteristics about its phycocyanin content and its protein solubility in water. Two drying techniques were used: the spouted bed and the thin layer. For drying in a spouted bed, the cone-cylindrical geometry was chosen, namely type conventional spouted bed (CSB) and jet-spouted bed, with a paste concentration of 5%. The thin-layer drying was performed at temperatures of 50 and 60C, with a load of material of 4 kg/m2 in the tray. The spouted bed dryer type CSB demonstrated good functionality, not presenting a collapse during the experiments. The solubility in aqueous mean was similar in all the drying techniques used, being the values found around 37%. The largest phycocyanin values were found in the thin-layer temperature of 50C and in the spouted bed type CSB; however, the thin layer was excluded so as not to reach the commercial moisture content. PRACTICAL APPLICATIONS Phycocyanin is the major phycobiliprotein in Spirulina. Phycocyanin has significant antioxidant, anti-inflammatory, hepatoprotective and radical scavenging properties. It is used as colorant in food and cosmetics. It was also shown to have therapeutic value (immunomodulating activity and anticancer activity). The drying operation is commonly used to prolong the shelf life of microbial biomasses. Preservation of cyanobacteria is a difficult process, since the cells are small and, moreover, the cultures are usually diluted. Drying of liquids and pastes in spouted beds with inert bodies has been presented as an alternative to spray drying in an attempt to obtain high-quality powdered products at a low cost. [source] SUPERHEATED STEAM-DRYING OF MATE LEAVES AND EFFECT OF DRYING CONDITIONS ON THE PHENOL CONTENTJOURNAL OF FOOD PROCESS ENGINEERING, Issue 3 2006EVERTON FERNANDO ZANOELO ABSTRACT Four drying experiments of mate leaves (Ilex paraguariensis St. Hilaire) were carried out in a packed bed superheated steam dryer by varying outlet steam temperature from 120 to 140C and equivalent particle diameter from 4.7 × 10,3 to 6.95 × 10,3 m. The influence of these variables on the drying coefficient calculated by assuming a simplified drying kinetic model was investigated. A classical statistical approach revealed the significant effect of both factors on this parameter. Two additional drying runs were performed at identical conditions with conventional hot air and low pressure superheated steam, respectively. The influence of drying atmosphere on the total content of phenols was evaluated. A conventional process of extraction by using an aqueous methanol solution was adopted. Analyses for total phenols were performed by spectrophotometry at 715 nm by applying Folin-Denis assay. The leaves dried with superheated steam had approximately 47% higher retention of these compounds. [source] CORRELATING SHRINKAGE WITH YIELD, WATER CONTENT AND TEXTURE OF PORK HAM BY COMPUTER VISIONJOURNAL OF FOOD PROCESS ENGINEERING, Issue 3 2005CHENG-JIN DU ABSTRACT An automatic method for shrinkage evaluation of pork ham was developed using computer vision. First, a sequence of image-processing algorithms was developed to estimate the average diameter, short axis, long axis, perimeter, volume and surface area before and after cooking and cooling. This sequence consisted of three steps, i.e., shape extraction, protrusion deletion and measurement. Based on the estimated shape characteristics, three kinds of shrinkage were evaluated as the percentage change before and after a process, i.e., shrinkages caused by the cooking process, cooling process and total shrinkage during the entire cooking and cooling processes. Then the cooking shrinkage was related to cooking loss; the cooling shrinkage to cooling loss and the total shrinkage to yield, water content and texture. It was found that among the three shrinkages, the cooking shrinkage in volume was the highest with up to 9.36%, and was significantly correlated with cooking loss (r = 0.91). The total shrinkage was highly negatively correlated with water content, and had positive correlations with the texture attributes. However, no significant relationships were found between cooling shrinkage and cooling loss, and between total shrinkage and yield. [source] PECAN TEXTURE AS AFFECTED BY MOISTURE CONTENT BEFORE FREEZING AND THAWING RATEJOURNAL OF FOOD PROCESS ENGINEERING, Issue 4 2001B.B. SURJADINATA ABSTRACT The texture of pecans was determined as affected by initial moisture content before freezing (3 vs 5%), thawing rate (IX, 1.2X, 2.7X, 5.6X), and multiple freeze-thaw cycles (0, 1X, 3X, 6X, 9X, 12X). Texture was determined by instrumental Texture Profile Analysis (TPA) and sensory evaluation. Initial moisture content before freezing had a significant effect on all of the sensory evaluation parameters (hardness, fracturability, cohesiveness, and denseness) and most of the instrumental TPA texture parameters (hardness, fracturability, springiness, resilience, and chewiness). Thawing rate only affected TPA hardness and resilience. TPA fracturability correlated best with sensory fracturability. The sensory panel could not detect any differences between the different thawing rates. The slowest thawing rate affected more parameters than the medium and faster rates. More freeze/thaw cycles significantly decreased most TPA texture values, especially for pecans at higher moisture content. [source] KINETICS OF HYDROXYMETHYLFURFURAL ACCUMULATION AND COLOR CHANGE IN HONEY DURING STORAGE IN RELATION TO MOISTURE CONTENTJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 1 2009L. BULUT ABSTRACT Quality reduction in honey during storage is indicated by hydroxymethylfurfural (HMF) accumulation and darkening of color. The effects of moisture content and temperature on HMF accumulation and color change in honey during storage were investigated. HMF accumulation and color change followed first- and zero-order reaction kinetics, respectively. The moisture content affected the rate of the two degradation reactions depending on the storage temperature. Reduction in moisture content caused an increase in rate constant for HMF accumulation at 20 and 30C, but there was no significant effect of moisture content at 40C. Rate constants for change in lightness and total color change values increased with increasing moisture content at 20 and 30C. The highest rate constant for change in color values was obtained at a moisture content of 18% at 40C. PRACTICAL APPLICATIONS Hydroxymethylfurfural accumulation and color change are two major quality degradations in honey during storage. This study shows that the rates of these two degradations are dependent on moisture content of honey. In addition, effect of moisture content on the rates of reactions was dependent on temperature of storage. Therefore, producers need to consider the effects of both moisture content and storage temperature in reducing quality loss in honey during storage. [source] BIOGENIC AMINE CONTENT OF SOME TURKISH CHEESESJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 4 2002FÜGEN DURLU-ÖZKAYA Biogenic amines in ten samples of Ka,ar (aged), five samples of Ka,ar (fresh), four samples of Mihaliç, nine samples of Van Otlu (herbed), nine samples of Örgü, nine samples of Urfa and six samples of Civil cheeses were obtained from local supermarkets of Ankara. Tryptamine (TRY), phenylethylamine (PHA), putrescine (PUT), cadaverine (CAD), histamine (HIT), tyramine (TYA), spermine (SPM) and spermidine (SPD) contents of Turkish cheese samples were screened by high performance liquid chromatography (HPLC). PUT, CAD, HIT, TYA and SPD were the predominant biogenic amines in maturated Ka,ar (aged), vacuum-packed Ka,ar (fresh), Mihaliç, Otlu (herbed) and Örgü cheeses. PHA, CAD, TYA and SPD were the predominant biogenic amines in Urfa cheese samples. Civil cheeses were found to contain the highest HIT and TYA content with an average of 94.76 mg/100 g and 138.16 mg/100 g, respectively, much higher than the toxic dose. HIT level of Mihaliç cheeses were also higher than the accepted limit. The concentration of amines in all other cheeses was much lower than the toxic dose limits. [source] FREE-SPACE MICROWAVE MEASUREMENT of LOW MOISTURE CONTENT IN POWDERED FOODSJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 1 2000RAM M. NARAYANAN A free-space microwave transmission technique has been developed and tested for rapid inline noninvasive measurement of the moisture content of various types of food powders. the basis of this technique is the relation between the attenuation of X-band microwave radiation through a sample of the food powder to its moisture content by weight. Since food powders generally lose their utility and desirable properties, such as flowability and resistance to spoilage, at lower levels of moisture content, typically 3,7%, special techniques must be developed in order to accurately characterize the moisture content at these low levels. One such technique is to use frequency averaging to enhance the accuracy of the measurements to avoid multiple reflection effects prevalent in low-loss low-moisture attenuation measurements. This technique was implemented in the moisture content estimation. Overall accuracies in moisture content estimation are generally less than 1%, although in some cases, accuracies are in the vicinity of 5%. [source] FATTY ACID COMPOSITION AND CONJUGATED LINOLEIC ACID CONTENT OF COW AND GOAT CHEESES FROM NORTHWEST ARGENTINAJOURNAL OF FOOD QUALITY, Issue 3 2009CARINA P. VAN NIEUWENHOVE ABSTRACT In this study, we evaluated chemical characteristics, fatty acid composition and conjugated linoleic acid (CLA) content of cow and goat cheeses from Northwest Argentina. Similar chemical and fatty acid composition were determined in milk and cheese of both species. Palmitic, oleic and myristic acids were the most abundant fatty acids in dairy products. CLA level averaged 0.85 and 0.96 in milk and 0.76 and 1.04 g/100 g of fatty acids in cheese of cow and goat, respectively. Cis -9,trans -11 was the major isomer present in both species. Significant differences in CLA desaturase activity were observed, showing a value of 0.068 and 0.064 in milk, and 0.077 and 0.071 in cheese of cow and goats, respectively. Good nutritional properties were determined for cheeses of both species, which are fed on natural pasture during spring and summer seasons. Goat's cheese represents a higher source of CLA for human consumers than cow's cheese, offering from 156.6 to 222.6 mg/ 100 g of sample. PRACTICAL APPLICATIONS The present work shows the fatty acid composition and chemical characteristics of two fresh cheeses manufactured with cow and goat milk. Animals were fed on natural pasture during summer and spring seasons. It is known that pasture increases conjugated linoleic acid (CLA) concentration in milk fat, and the content in cheese is directly related to it. The CLA content of dairy products for the human consumers was analyzed, showing goat cheese with high polyunsaturated fatty acid content, including CLA. Cow and goat fresh cheese offer CLA as many ripening products of different countries, as cheddar or hard cheeses. Lipid composition of food is related to many illnesses, but some compounds are beneficial to human health. The main sources of CLA are milk and cheeses, and in Northwest of Argentina, no data are reported about it, where artisanal cheeses are consumed by the population. Therefore, the atherogenicity index was determined as well. [source] CHANGES IN THE MORPHOLOGY AND POLYSACCHARIDE CONTENT OF MICROCYSTIS AERUGINOSA (CYANOBACTERIA) DURING FLAGELLATE GRAZING,JOURNAL OF PHYCOLOGY, Issue 3 2008Zhou Yang To investigate the changes in the morphology and polysaccharide content of Microcystis aeruginosa (Kütz.) Kütz. during flagellate grazing, cultures of M. aeruginosa were exposed to grazing Ochromonas sp. for a period of 9 d under controlled laboratory conditions. M. aeruginosa responded actively to flagellate grazing and formed colonies, most of which were made up of several or dozens of cells, suggesting that flagellate grazing may be one of the biotic factors responsible for colony formation in M. aeruginosa. When colonies were formed, the cell surface ultrastructure changed, and the polysaccharide layer on the surface of the cell wall became thicker. This change indicated that synthesis and secretion of extracellular polysaccharide (EPS) of M. aeruginosa cells increased under flagellate grazing pressure. The contents of soluble extracellular polysaccharide (sEPS), bound extracellular polysaccharide (bEPS), and total polysaccharide (TPS) in colonial cells of M. aeruginosa increased significantly compared with those in single cells. This finding suggested that the increased amount of EPS on the cell surface may play a role in keeping M. aeruginosa cells together to form colonies. [source] SYMBIODINIUM (PYRRHOPHYTA) GENOME SIZES (DNA CONTENT) ARE SMALLEST AMONG DINOFLAGELLATES,JOURNAL OF PHYCOLOGY, Issue 4 2005Todd C. LaJeunesse Using flow cytometric analysis of fluorescence, we measured the genome sizes of 18 cultured "free-living" species and 29 Symbiodinium spp. isolates cultured from stony corals, gorgonians, anemones, jellyfish, and giant clams. Genome size directly correlated with cell size, as documented previously for most eukaryotic cell lines. Among the smallest of dinoflagellates, Symbiodinium spp. (6,15 ,m) possessed the lowest DNA content that we measured (1.5,4.8 pg·cell,1). Bloom-forming or potentially harmful species in the genera Alexandrium, Karenia, Pfiesteria, and Prorocentrum possessed genomes approximately 2 to 50 times larger in size. A phylogenetic analysis indicated that genome/cell size has apparently increased and decreased repeatedly during the evolution of dinoflagellates. In contrast, genome sizes were relatively consistent across distantly and closely related Symbiodinium spp. This may be the product of intracellular host habitats imposing strong selective pressures that have restricted symbiont size. [source] EFFECT OF NaCl AND WATER CONTENT ON EXPANSION AND COLOR OF CASSAVA AND POTATO STARCHES ON BAKINGJOURNAL OF TEXTURE STUDIES, Issue 6 2009A. FARAHNAKY ABSTRACT Due to the importance of the role of NaCl in starch-based systems, the effect of NaCl and water content on specific volume, color parameters and moisture loss of cassava and potato starches was studied and response surface methodology was used to find and estimate any nonlinearity between the parameters under study. Glass transition (Tg) is one of the main factors determining the quality parameters of toasted and baked samples. Therefore, Tg of two starch systems (cassava and potato) at low water levels (<20%) as affected by NaCl and water content was investigated. Using experimental modeling, equations were obtained to relate expansion, color change and moisture loss of baked samples to salt level and water content. Differential scanning calorimetry-measured Tg showed that NaCl had negative impact on glass/rubber transition temperature of starch,salt mixtures compared with the samples without NaCl. This could have practical implications in baking, toasting and extrusion processing of starch-based systems. PRACTICAL APPLICATION Due to concerns over health-related issues of high intake of salt by the consumers, recently, the reduction of salt in different food products has become the focus of many industrial projects, conferences and workshops. In breakfast cereals, other than starch type, other added ingredients such as sugar and salt can have profound effects on the physical characteristics of final products. The inclusion of salt in breakfast cereals has some important technological roles, e.g., structure formation and flavor and color generation. Salt plays a key role in the expansion of low-moisture extruded starch-based products. Using the findings of this paper, one may quantify the effects of salt level on expansion and color of baked, toasted or extruded starch-based cereal products and relate the changes to the glass rubber transition of the system. [source] CHARACTERIZATION OF AGGLOMERATION PROCESS AS A FUNCTION OF MOISTURE CONTENT USING A MODEL FOOD POWDERJOURNAL OF TEXTURE STUDIES, Issue 1 2006S. MUKHERJEE ABSTRACT A model food-powder system using rice flour of different moisture contents (11 to 22%) was used to study rheological behavior by employing a powder rheometer to obtain maximum force, energy for compression and decompression. The latter parameters were sensitive at moisture contents of ,18%. The compacted mass, obtained using a rotary punch-tableting machine, was subjected to compression testing to determine the maximum force and firmness of the compressed tablets. These two parameters increased markedly above the 17% moisture content. A significant (P , 0.01) relationship between energy for compression for powder and firmness of compacted mass indicated that an adequate integrity of the product could be achieved when a powder requires high energy for compression but low energy for decompression. A modified version of the Hausner ratio, often used to characterize the extent of compactness, was proposed that included a correction factor for loss of moisture during compaction. [source] RHEOLOGICAL BEHAVIOR AND TIME-DEPENDENT CHARACTERIZATION OF ICE CREAM MIX WITH DIFFERENT SALEP CONTENTJOURNAL OF TEXTURE STUDIES, Issue 3 2005S. KU ABSTRACT The effect of salep concentration on the rheological characteristics of ice cream mixes (0.5,1.5% salep content), prepared from nonfat cow's milk and sugar, was studied using a controlled stress rheometer. The flow curves and time-dependent flow properties of the ice cream mixes were assessed at different temperatures. The ice cream mixes' samples showed slightly thixotropic behavior, which was reduced as the salep content decreased. The forward and backward measurements of the flow curves of ice cream mixes were modeled with the power law model. The ice cream mixes showed pseudoplastic flow behavior after destruction of the thixotropic structure. In mixes that were first presheared at a high shear rate flow properties could also be described by the power law model. The second-order structural kinetic, first-order stress decay and Weltman models were applied to model the time-dependent flow properties of the ice cream mixes. Among these, the first-order stress decay model was found to fit well the experimental data. [source] DETERMINATION OF FIRMNESS AND SUGAR CONTENT OF APPLES USING NEAR-INFRARED DIFFUSE REFLECTANCE,JOURNAL OF TEXTURE STUDIES, Issue 6 2000RENFU LU The objective of this research was to study the potential of near-infrared (NIR) diffuse reflectance between 800 nm and 1700 nm for determining the firmness and sugar content of apples and to ascertain the effects of apple peel and variety on the NIR prediction of these two quality attributes. The spectral reflectance data were acquired from both peeled and unpeeled ,Empire', ,Golden Delicious', and ,Red Delicious' apples. Statistical models were developed using principal component analysis/regression. Lower correlations of prediction were obtained (r=0.38 to 0.58) between NIR measurement and Magness-Taylor firmness for both unpeeled and peeled fruit, with the standard errors of prediction (SEP) between 6.6 N and 10.1 N. Improved predictions were obtained when NIR reflectance was correlated with the slope of the Magness-Taylor force-deformation curves. Excellent predictions of the sugar content in peeled apples were obtained (r=0.93 to 0.97; SEP=0.37 to 0.42 °Brix). The SEP, on average, increased by about 0.17 °Brix for the unpeeled apples. Variety did not have a large effect on the model performance on sugar content predictions. [source] RHEOLOGY OF WHEAT DOUGHS FOR FRESH PASTA PRODUCTION: INFLUENCE OF SEMOLINA-FLOUR BLENDS AND SALT CONTENTJOURNAL OF TEXTURE STUDIES, Issue 2 2000DONATELLA PERESSINI ABSTRACT Dynamic measurements were made with a controlled stress rheometer to study the viscoelastic properties (G', G', ,) of wheat doughs (45% wb water content) for fresh pasta production prepared with different blends of durum wheat semolina and common wheat flour with different concentrations of sodium chloride. Increasing the semolina and sodium chloride content, increased the strength and the solid-like behaviour of semolina-flour blends. The physical properties of dough were strongly dependent on particle size distribution and salt addition. By manipulating semolina-flour ratio and ionic strength, it was possible to obtain semolina-flour doughs with a rheological behaviour close to that of pure semolina dough. [source] RUNOFF NUTRIENT AND FECAL COLIFORM CONTENT FROM CATTLE MANURE APPLICATION TO FESCUE PLOTS,JOURNAL OF THE AMERICAN WATER RESOURCES ASSOCIATION, Issue 4 2000D. R. Edwards ABSTRACT: Grazed pastures represent a potential source of non-point pollution. In comparison to other nonpoint sources (e.g., row-cropped lands), relatively little information exists regarding possible magnitudes of pollution from grazed pasture; how that pollution is affected by weather, soil, management and other variables; and how the pollution can be minimized. The objective of this study was to assess how the quality of runoff from fescue plots is influenced by duration of cattle manure application (4,12 weeks) and manure application strategy (none, weekly application of 1.4 kg/plot, and monthly application at 5.6 kg/plot). Additional analyses were performed to relate runoff quality to the timing of sample collection. The study was conducted at the University of Kentucky Maine Chance Agricultural Experiment Station north of Lexington. Plots (2.4 m wide by 6.1 m long) were constructed and established in Kentucky 31 fescue (Festuca arundinacea Schreb.) to represent pasture. Grazing was simulated by application of beef cattle manure to the plots. Runoff was generated by applying simulated rainfall approximately 4, S and 12 weeks following initiation of manure application. Runoff samples were collected and analyzed according to standard methods for nitrogen (N), phosphorus (P) and fecal coliforms (FC). Runoff concentrations of N and P from manure-treated plots were low and generally not consistently different from control plot concentrations or related to manure application strategy. Runoff FC concentrations from manure-treated plots were higher than from control plot concentrations. Runoff concentrations of ammonia N, total Kjeldahl N, ortho-P and FC decreased approximately exponentially in response to increasing time of sample collection. These findings suggest that manure deposition on well-managed pasture at the rates used in this study might have a negligible impact on nutrient content of runoff. [source] WHAT IS AT STAKE IN THE DEBATE ON NONCONCEPTUAL CONTENT?PHILOSOPHICAL PERSPECTIVES, Issue 1 2007José Luis Bermúdez First page of article [source] CONTENT AND THE STREAM OF CONSCIOUSNESSPHILOSOPHICAL PERSPECTIVES, Issue 1 2007Matthew Soteriou First page of article [source] VALUE CONTENT AND PRODUCTION NETWORKS IN SOUTHEAST ASIA: APPLICATION OF AFTA AND ASEAN-PLUS-ONE FTA FORMULASTHE DEVELOPING ECONOMIES, Issue 2 2009Ikuo KUROIWA C67; F15; L60 Rules of origin are an integral part of all trade rules. To be eligible for Common Effective Preferential Tariffs under the ASEAN Free Trade Area (AFTA) agreement, a product must satisfy the conditions relative to value content. The present paper seeks to calculate value content of industries in Southeast Asia, using the formula specified by the rules of origin in AFTA, the ASEAN,China FTA, the ASEAN,Korea FTA, and the ASEAN,Japan FTA. Moreover, the paper attempts to calculate true value content of industries by applying a simple technique of input,output analysis, and to estimate error margins (i.e., overestimates) in calculating value content. The paper also examines the relationship between value content and production networks. The paper finds that many industries exhibited declines in local content during the period 1990,2000, but that the geographical spread of production networks raised the proportion of inputs supplied by the neighboring ASEAN countries, so that the contribution of the cumulative rule of origin increased. [source] PERCEPTION AND THE REACH OF PHENOMENAL CONTENTTHE PHILOSOPHICAL QUARTERLY, Issue 236 2009Tim Bayne The phenomenal character of perceptual experience involves the representation of colour, shape and motion. Does it also involve the representation of high-level categories? Is the recognition of a tomato as a tomato contained within perceptual phenomenality? Proponents of a conservative view of the reach of phenomenal content say ,No', whereas those who take a liberal view of perceptual phenomenality say ,Yes'. I clarify the debate between conservatives and liberals, and argue in favour of the liberal view that high-level content can directly inform the phenomenal character of perception. [source] THE NATURE AND STRUCTURE OF CONTENTANALYTIC PHILOSOPHY, Issue 1 2009JAMES HIGGINBOTHAM First page of article [source] INVESTIGATION OF THE CONTENT OF ANCIENT TIBETAN METALLIC BUDDHA STATUES BY MEANS OF NEUTRON IMAGING METHODSARCHAEOMETRY, Issue 3 2010E. H. LEHMANN Many important cultural and religious objects from Asia consist of outer metallic shapes, usually bronze, which fully enclose inner contents made of organic materials such as wood, bark, paper, textile, plants and others. Bronze and other metallic materials, such as copper and silver, are generally more transparent to neutrons than to X-rays. However, organic materials are less transparent to neutrons than to X-rays and therefore organic materials, enclosed by metallic materials, can be made visible with neutrons. Therefore, neutron imaging (radiography and tomography) was found to be an ideal tool for the inspection of objects that consist of metal outside and organic materials inside. This has been successfully demonstrated here with four metallic Tibetan Buddha statues, providing archaeometry with a powerful new tool. The first successful applications of this novel technique are described in this article. Further possible and useful applications of neutron imaging of cultural objects are outlined. [source] | |||||||||||||||||||||||||||||||||||||||||||||||||