scholarly journals Winemaking Byproducts as Source of Antioxidant Components: Consumers’ Acceptance and Expectations of Phenol-Enriched Plant-Based Food

Antioxidants ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 661 ◽  
Author(s):  
Cristina Proserpio ◽  
Giovanna Fia ◽  
Ginevra Bucalossi ◽  
Bruno Zanoni ◽  
Sara Spinelli ◽  
...  
Keyword(s):  
Health Effects ◽  
Value Added ◽  
Sensory Attributes ◽  
Positive Health ◽  
Functional Ingredients ◽  
Model Plant ◽  
Sustainable Systems ◽  
Promising Source ◽  
Over Time ◽  
Phenol Extract

One of the food industry’s priorities is to recover byproducts and move towards more sustainable systems. Among wine-chain byproducts, unripe grapes represent a promising source of antioxidants. However, the development of new foods enriched using phenol-rich ingredients is challenging due to their sensory attributes. The aims of the present study were to (1) use phenol-rich extract from unripe grapes to enrich a model plant-based food (beetroot puree—BP); (2) evaluate consumers’ acceptance and expectations for the beetroot purée samples. The effect of information about the sustainability and pro-health activity of value-added ingredients on consumers’ responses was also investigated. Four beetroot purees with increasing concentrations of phenol extract (0–1.93 g/kg) added were evaluated by 101 participants in three tasting conditions (blind: only samples; expected: only information without tasting; real: both samples and information).Liking slightly decreased with increasing concentrations of phenol extract, even if all the samples were considered acceptable. The health and sustainability information increased the hedonic expectations, although it was not assimilated by all consumers involved. The development of new phenol-enriched foods using functional ingredients from unripe grapes is challenging. However, it is also promising, since all the samples were generally accepted by the consumers and they presented phenol levels that were stable over time and that could have positive health effects when consumed.

scholarly journals Processing Characteristics and Sensory Attributes of Bacon Manufactured From Seven Value-Added Cuts of Beef

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
S. Chalupa-Krebzdak ◽  
B. M. Bohrer
Keyword(s):  
Repeated Measures ◽  
Random Effect ◽  
Value Added ◽  
Storage Period ◽  
Sensory Attributes ◽  
Fixed Effect ◽  
Sensory Properties ◽  
Cooking Loss ◽  
Great Opportunity ◽  
Short Plate

ObjectivesThere is great opportunity for the beef industry to add value to cuts that are currently marketed as low value cuts (i.e., cuts from the chuck, round, and flank/plate). The objective was to evaluate the processing characteristics and sensory attributes of bacon manufactured from seven different cuts of beef.Materials and MethodsThe seven cuts evaluated included the brisket (IMPS#120), the clod heart (IMPS#114E; divided horizontally into two halves; referenced as the wide half or silverskin side and the narrow half or non-silverskin side), the flank (IMPS#193), the outside flat (IMPS#171B), and the short plate (IMPS#121A; broken down into the deboned short rib half and the navel half). The cuts were injected using a standard commercial bacon cure (water, salt, corn syrup solids, sodium phosphate, sodium erythorbate, sodium nitrate, sodium bicarbonate, and glycerin; Herman Laue Spice Company Inc.; Uxbridge, Ontario, Canada) to a targeted rested pump uptake of approximately 20% (± 3%). The injected cuts were cooked to an internal temperature of 62°C in a smokehouse (ScottPec, Guelph, Ontario). Following cooking, cuts were cooled to 4°C and then sliced into 4.0 mm slices using a deli slicer. Slices were vacuum packaged, boxed, and stored at 4°C for zero, thirty, sixty, or ninety days. Following the allotted storage period, slices were stored at –20°C until evaluation of sensory attributes and cooking loss. Slices were cooked at 204°C for 15 min in a convection oven. Processing characteristics were conducted in six or seven replications for each cut. Sensory evaluation was conducted on three randomly selected samples for each cut at each of the four storage times (the same samples within each cut was used at each storage time). Processing data were analyzed using PROC GLIMMIX of SAS (v9.4) with fixed effect of cut and random effect of replication. A trained descriptive sensory panel of 6–8 panelists evaluated the differences in oxidative flavor and aroma (using a 4-pt nominal scale), and differences in beef flavor intensity, muscle fiber toughness, and connective tissue amount (using magnitude estimation). Sensory data were analyzed as repeated measures using PROC GLIMMIX of SAS (v9.4) with fixed effect of cut, storage day, and their interaction, and random effects of session, panelist, and replication.ResultsAs expected, dimensions and processing weights differed (P < 0.01) among cuts. Rested pump uptake was not different (P = 0.29) among cuts. Smokehouse yield was greater (P < 0.05) for the brisket, outside flat, and short plate (both halves) compared with the clod heart (both halves) and flank. Bacon slice cooking loss and sensory characteristics are presented in Table 4.ConclusionOverall, this research indicated that a variety of beef cuts can be used to manufacture beef bacon. The differences in sensory properties that were quantified in this study, allow manufacturers to tailor their cut selection to the sensory properties most valued by their consumers. All cuts exhibited oxidative stability when stored up to 90 d.Table 4Bacon slice cooking loss and sensory analysis of bacon manufactured with different beef cuts. Main effects of cut after 0, 30, 60, and 90 d of storage

scholarly journals Change in chemical constituents and overall acceptability of frozen and dehydrated Aonla fruit pulp during storage

2016 ◽  
Vol 8 (3) ◽  
pp. 1615-1617
Author(s):  
Jyoti Prabha Bishnoi ◽  
Rakesh Gehlot ◽  
S. Siddiqui
Keyword(s):  
Chemical Constituents ◽  
Value Added ◽  
Storage Period ◽  
Sensory Attributes ◽  
Soluble Solids ◽  
Chemical Characteristics ◽  
Storage Duration ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Further Development

Ascorbic acid and total phenol in frozen aonla pulp on zero day of storage was found to be 365.5 mg/100g and 2.1 mg/g while in dehydrated aonla pulp it was 2.3 mg/100mg and 14.7 mg/g which was found to decrease with the increase in storage duration. However, significant increase (CD at 5% Level) in total soluble solids (TSS) and non-enzymatic browning was noticed with the advancement in storage duration. The decrease and increase in physico-chemical characteristics were more significant in dehydrated aonla pulp as compared to frozen aonla pulp. Mean score for sensory attributes of dehydrated aonla pulp at zero month of storage was fairly less than frozen aonla pulp. Moreover, there was more significant decrease in value of sensory attributes of dehydrated aonla pulp during six months storage period compared to frozen aonla pulp. Thus, present study was first in its kind to determine and compare chemical composition and overall acceptability of frozen and dehydrated aonla pulp obtained from aonla fruits cv. Chakaiya during storage for optimizing there use in further development of value added aonla product.

Preface

PEDIATRICS ◽  
1984 ◽  
Vol 74 (4) ◽  
pp. 585-585
Author(s):  
WILLIAM H. FOEGE
Keyword(s):  
Health Effects ◽  
Infant Feeding ◽  
Infant Health ◽  
Task Force ◽  
Scientific Evidence ◽  
Health Department ◽  
The United States ◽  
Positive Health ◽  
Department Of Health ◽  
Infant Feeding Decisions

In November 1981, Dr Edward N. Brandt, Assistant Secretary of Health, Department of Health and Human Services, commissioned the Task Force to examine the scientific evidence regarding infant feeding and infant health in both the United States and developing countries. In addition, the report was to include recent information on trends, infant-feeding practices, and factors associated with infant-feeding decisions. The purpose of the Task Force was to determine those areas that were reasonably well studied and well proven and also to indicate where important deficiencies in knowledge existed. Because of the enormous volume of scientific literature dealing with infant feeding, the Task Force elected to concentrate on the most recent studies. In addition, studies of health effects were reviewed if they primarily addressed clinical outcomes in infants or children as end points. This approach necessarily excluded many of the laboratory studies that provide the theoretical framework under which breast-feeding would be expected to have important positive health effects relative to other forms of infant feeding. The Task Force also realized that because of the nature of clinical and epidemiologic research in this area, few of their conclusions could be based on the gold standard of causal research, namely, the randomized clinical trial. Nevertheless, to avoid arriving at conclusions and to say merely that more research was needed, would not live up to responsibility the Task Force was given. Accordingly, the authors of this report have tried to indicate which observational studies were of sufficient quality and consistency that reasonably firm conclusions could be reached, while indicating methodologic difficulties as they were found.

Probiotics, prebiotics and synbiotics: useful for athletes and active individuals? A systematic review

2020 ◽  
Vol 11 (2) ◽  
pp. 135-149 ◽  
Author(s):  
C.D. Quero Calero ◽  
E. Ortega Rincón ◽  
P. Manonelles Marqueta
Keyword(s):  
Health Effects ◽  
Scientific Evidence ◽  
Experimental Studies ◽  
Nutritional Supplement ◽  
Exclusion Criterion ◽  
Cochrane Library ◽  
Positive Health ◽  
Keywords Probiotics ◽  
Comprehensive Search ◽  
Academic Search

The purpose of this review was to synthesise available knowledge on the main health effects associated with the use of probiotics, prebiotics and/or synbiotics in athletes and active individuals, including their effects on the immune system, oxidative stress, the gastrointestinal and respiratory symptoms, as well as other possible clinical outcomes. A systematic and comprehensive search in electronic databases, including Web of Science (WOS, Scielo), PubMed-MEDLINE, Biblioteca virtual de la Salud (LILACS, IBECS), EBSCO (Academic Search Complete CINAHL; SPORTDiscus) and Cochrane Library, focused on generic articles about probiotics, prebiotics and/or synbiotics and their functionality and effects on human health. The search process was completed using the keywords: ‘probiotics’, ‘prebiotics’, ‘synbiotics’, ‘athletes’ and ‘health’. The only exclusion criterion was experimental studies with animals. A total of 31 studies met the inclusion criteria and were included in the review. The vast majority were experimental studies about probiotics and health effects (n=28), while only a few demonstrated the results of consuming prebiotics and/or synbiotics (n=3) in athletes and active individuals. Although most of the studies reported positive health effects in athletes and active individuals, there is still no substantial scientific evidence to suggest that probiotics, prebiotics and synbiotics play an important role in improving an athlete´s performance. These studies are currently limited in number and quality, hence it is necessary to improve the selection of functional biomarkers and methodological approaches, as well as determining the specific nutritional supplement and exercise doses.

scholarly journals Microalgae: A Promising Source of Valuable Bioproducts

Biomolecules ◽  
2020 ◽  
Vol 10 (8) ◽  
pp. 1153 ◽  
Author(s):  
Vyacheslav Dolganyuk ◽  
Daria Belova ◽  
Olga Babich ◽  
Alexander Prosekov ◽  
Svetlana Ivanova ◽  
...  
Keyword(s):  
New Technologies ◽  
Value Added ◽  
Component Composition ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
High Productivity ◽  
Advantages And Disadvantages ◽  
Valuable Compounds ◽  
Promising Source ◽  
Active Substances

Microalgae are a group of autotrophic microorganisms that live in marine, freshwater and soil ecosystems and produce organic substances in the process of photosynthesis. Due to their high metabolic flexibility, adaptation to various cultivation conditions as well as the possibility of rapid growth, the number of studies on their use as a source of biologically valuable products is growing rapidly. Currently, integrated technologies for the cultivation of microalgae aiming to isolate various biologically active substances from biomass to increase the profitability of algae production are being sought. To implement this kind of development, the high productivity of industrial cultivation systems must be accompanied by the ability to control the biosynthesis of biologically valuable compounds in conditions of intensive culture growth. The review considers the main factors (temperature, pH, component composition, etc.) that affect the biomass growth process and the biologically active substance synthesis in microalgae. The advantages and disadvantages of existing cultivation methods are outlined. An analysis of various methods for the isolation and overproduction of the main biologically active substances of microalgae (proteins, lipids, polysaccharides, pigments and vitamins) is presented and new technologies and approaches aimed at using microalgae as promising ingredients in value-added products are considered.

Enabling change within new forms of organisations: an empirical investigation of change patterns and stakeholder influence on core intermediary activities

2020 ◽  
Vol 33 (6) ◽  
pp. 1041-1070
Author(s):  
Inessa Laur ◽  
Mike Danilovic
Keyword(s):  
Stakeholder Theory ◽  
Value Added ◽  
Survey Study ◽  
Continuous Change ◽  
Content Type ◽  
Level Of Involvement ◽  
Stakeholder Satisfaction ◽  
Stakeholder Influence ◽  
Special Service ◽  
Over Time

PurposeAlthough previous research has highlighted the importance of innovative intermediary services that are delivered through cluster initiatives to foster own attractiveness and the development of business, little emphasis has been placed on examining the patterns and influencers of such a change in new organisational forms from a management perspective. The present study investigates the change patterns of core intermediary activities in cluster initiatives as well as the influence of various stakeholders on change in those core activities.Design/methodology/approachThe empirical data of this work illustrates the general picture of change within new organisational forms and therefore emerges from a survey study carried out among numerous European cluster initiatives originating from different industries. The main propositions for testing have roots in and are discussed through the prism of Stakeholder Theory as well as entrepreneurship, change and intermediary (middle-hands, brokerage) literature.FindingsThe findings reveal that intermediary activities are under continuous change, and the changes appreciated by the initiative members tend to gradually increase in intensity over time. Internal stakeholders are actively engaged in the change process activities, and external stakeholders are too, but to a limited extent. This leaves space for creativity and action for the initiatives.Research limitations/implicationsThis research combines stakeholder theory and literature on intermediation (new forms of organisations), change, and entrepreneurship. The outcome of the study might serve as a ground for theoretical classification of cluster initiatives as a particular type of intermediary in accordance with their specific occupation. This would add to the ongoing discussion on definition and typologies of intermediaries as well as lift the awareness on the peculiar constellation of stakeholders within these innovative organisations – their engagement expectations and level of involvement.Practical implicationsKnowledge on which stakeholders can turn to in the event that a special service is needed can shorten implementation times and improve the quality of services. This knowledge is a way to choose suitable and influential networking partners who can assist by pushing existing working mechanisms in a favourable direction.Social implicationsThe study illustrates the patterns behind changes of intermediary activities/services over time, which would form solid ground for developing new methods to assist in achieving stakeholder satisfaction through cluster-initiative services. Therefore, this work can serve as a benchmarking example for traditional organisations that find themselves in “sleeping” mode or that aim for revitalization.Originality/valueThe contribution of change and engagement mechanisms to effectivization and innovativeness of organisations are highlighted as main value added of this research.

scholarly journals Teaching Students and Teaching Each Other: The Importance of Peer Learning for Teachers

2009 ◽  
Vol 1 (4) ◽  
pp. 85-108 ◽  
Author(s):  
C. Kirabo Jackson ◽  
Elias Bruegmann
Keyword(s):  
Elementary School ◽  
Test Score ◽  
School Teacher ◽  
Value Added ◽  
Peer Learning ◽  
Experienced Teachers ◽  
Achievement Gains ◽  
Teacher Effect ◽  
Out Of Sample ◽  
Over Time

Using longitudinal elementary school teacher and student data, we document that students have larger test score gains when their teachers experience improvements in the observable characteristics of their colleagues. Using within-school and within-teacher variation, we show that a teacher's students have larger achievement gains in math and reading when she has more effective colleagues (based on estimated value-added from an out-of-sample pre-period). Spillovers are strongest for less experienced teachers and persist over time, and historical peer quality explains away about 20 percent of the own-teacher effect, results that suggest peer learning. (JEL I21, J24, J45)

Positive Health Effects Of The Natural Outdoor Environment (Phenotype); New Approaches In Green Space Assessment

2015 ◽  
Vol 2015 (1) ◽  
pp. 1662
Author(s):  
Mark J Nieuwenhuijsen ◽  
Graham Smith ◽  
Marta Cirach ◽  
Chris Gidlow ◽  
Hanneke Kruize ◽  
...  
Keyword(s):  
Health Effects ◽  
Green Space ◽  
Outdoor Environment ◽  
Positive Health ◽  
New Approaches

Estimating Value Added by Brands from Market Data: An Application to the Indian Toilet Soap Market

2003 ◽  
Vol 7 (1) ◽  
pp. 113-121
Author(s):  
S. Sivramkrishna
Keyword(s):  
Brand Management ◽  
Low Cost ◽  
Toilet Soap ◽  
Market Price ◽  
Value Added ◽  
Market Segments ◽  
Management Activity ◽  
Sales Data ◽  
Important Input ◽  
Over Time

Tracking the value added by brands over time and across market segments can be an important input to corporate strategic planning. Unfortunately, measures of value added by brands have relied on elaborate consumer experiments or surveys. We propose a measure or index of value added by brands (IVAB) that can be computed from market price-sales data. As a practical and low-cost tool, the IVAB can be used to monitor on a regular basis a company's brand management activity and its relative position in markets where competitors influence each other's performance. The computation of IVAB is illustrated with secondary price-sales data on the Indian toilet soap market.

scholarly journals Industrialization by Fitting in: Acquiring Technology through Collaboration and Subcontracting

2012 ◽  
Vol 17 (Special Edition) ◽  
pp. 83-102
Author(s):  
Sikander Rahim
Keyword(s):  
Value Added ◽  
Technical Knowledge ◽  
Cotton Textiles ◽  
Textile Manufacture ◽  
Fitting In ◽  
The Cost ◽  
East Asian Economies ◽  
Capital Intensive ◽  
And Training ◽  
Over Time

Since the 1950s, Pakistan has been trying to industrialize by investing in industries that have low value-added, notably cotton textiles. Here, low value-added means that the export value of the cotton textiles less the value of the raw cotton used to make them was low relative to the cost of the investment needed to make the textiles, i.e., contrary to the usual assumption, cotton textile manufacture was capital-intensive. The cause was the protection of the importing countries. But goods with high value-added in this sense required advanced technical knowledge, which is mostly the proprietary knowledge of the firms whose research and development (R&D) has generated it. Over time, all the production of goods that do not require such technical knowledge has passed to low-wage countries whose mutual competition keeps the value-added low. Since Pakistan cannot compete in high-value-added goods, it must emulate the East Asian economies by collaborating with firms in high-wage countries—i.e., subcontracting them to make simple components—and progress through such collaboration to receiving the knowledge and training to making components with higher value-added.

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