scholarly journals An NMR Metabolomics Approach to Investigate Factors Affecting the Yoghurt Fermentation Process and Quality

Metabolites ◽  
2020 ◽  
Vol 10 (7) ◽  
pp. 293
Author(s):  
Alessia Trimigno ◽  
Christian Bøge Lyndgaard ◽  
Guðrún Anna Atladóttir ◽  
Violetta Aru ◽  
Søren Balling Engelsen ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Milk Proteins ◽  
Starter Cultures ◽  
Factors Affecting ◽  
Nmr Metabolomics ◽  
Milk Fermentation ◽  
Number Of Factors ◽  
The Impact ◽  
Insight Into

A great number of factors can influence milk fermentation for yoghurt production such as fermentation conditions, starter cultures and milk characteristics. It is important for dairy companies to know the best combinations of these parameters for a controlled fermentation and for the desired qualities of yoghurt. This study investigates the use of a 1H-NMR metabolomics approach to monitor the changes in milk during fermentation from time 0 to 24 h, taking samples every hour in the first 8 h and then at the end-point at 24 h. Three different starter cultures (L. delbrueckii ssp. bulgaricus, S. thermophilus and their combination) were used and two different heat treatments (99 or 105 °C) were applied to milk. The results clearly show the breakdown of proteins and lactose as well as the concomitant increase in acetate, lactate and citrate during fermentation. Formate is found at different initial concentrations depending on the heat treatment of the milk and its different time trajectory depends on the starter cultures: Lactobacillus cannot produce formate, but needs it for growth, whilst Streptococcus is able to produce formate from pyruvate, therefore promoting the symbiotic relationship between the two strains. On the other hand, Lactobacillus can hydrolyze milk proteins into amino acids, enriching the quality of the final product. In this way, better insight into the protocooperation of lactic acid bacteria strains and information on the impact of a greater heat treatment in the initial matrix were obtained. The global chemical view on the fermentations provided using NMR is key information for yoghurt producers and companies producing starter cultures.

scholarly journals Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1610
Author(s):  
Wiesław Przybylski ◽  
Danuta Jaworska ◽  
Katarzyna Kajak-Siemaszko ◽  
Piotr Sałek ◽  
Kacper Pakuła
Keyword(s):  
Heat Treatment ◽  
Sensory Quality ◽  
Treatment Method ◽  
Poultry Meat ◽  
Chicken Breast ◽  
Breast Meat ◽  
Sous Vide ◽  
The Impact ◽  
Cooked Meat

An increase in the consumption of poultry meat has been observed due to its availability, nutritional value, and delicate flavor. These characteristics make it possible to prepare, with the use of spices and other additives, many different dishes and products for increasingly demanding consumers. The sous-vide technique is increasingly being used to give new sensory attributes to dishes in gastronomy. The study aimed to assess the impact of the heat treatment method, i.e., the sous-vide method, as compared to traditional cooking, on the sensory quality of poultry meat, as well as the efficiency of the process with regard to technological quality. The cooking yield with the sous-vide method of processing poultry meat was higher than with the traditional method of cooking in water (88.5% vs. 71.0%, respectively). The meat was also found to be redder (a* = 254 vs. 074) and less yellow (b* = 1512 vs. 1649), as well as more tender. The sensory quality of chicken breast meat obtained by the sous-vide method was higher in terms of attributes such as color tone, tenderness, juiciness, and overall quality. At the same time, it was lower in terms of the odor of cooked meat and the flavor of cooked meat as compared to meat subjected to traditional cooking.

scholarly journals The Impact of Post-Manufacture Treatments on the Surface Characteristics Important for Finishing of OSB and Particleboard

Forests ◽  
2021 ◽  
Vol 12 (8) ◽  
pp. 975
Author(s):  
Antonio Copak ◽  
Vlatka Jirouš-Rajković ◽  
Nikola Španić ◽  
Josip Miklečić
Keyword(s):  
Water Vapour ◽  
Oriented Strand Board ◽  
Construction Material ◽  
Surface Characteristics ◽  
Surface Treatments ◽  
Factors Affecting ◽  
Treatment Conditions ◽  
Water Vapour Absorption ◽  
The Impact

Oriented strand board (OSB) is a commonly used structural wood-based panel for walls and roof siding, but recently the industry has become interested in OSB as a substrate for indoor and outdoor furniture. Particleboard is mainly used in furniture productions and has become popular as a construction material due to its numerous usage possibilities and inexpensive cost. Moisture is one of the most important factors affecting wood-based panel performance and the post-treatment conditions affected their affinity to water. When OSB and particleboard are used as substrates for coatings, their surface characteristics play an important role in determining the quality of the final product. Furthermore, roughness can significantly affect the interfacial phenomena such as adsorption, wetting, and adhesion which may have an impact on the coating performance. In this research particleboard and OSB panels were sanded, re-pressed and IR heated and the influence of surface treatments on hardness, roughness, wetting, water, and water vapour absorption was studied. Results showed that sanding improved the wetting of particleboard and OSB with water. Moreover, studied surface treatments increased water absorption and water penetration depth of OSB panels, and re-pressing had a positive effect on reducing the water vapour absorption of particleboard and OSB panels.

Impact of climatic conditions on the parameters of failure flow of military vehicles

2021 ◽  
pp. 095440702110202
Author(s):  
Nikolaj Dobrzinskij ◽  
Algimantas Fedaravicius ◽  
Kestutis Pilkauskas ◽  
Egidijus Slizys
Keyword(s):  
Climatic Factors ◽  
Armed Forces ◽  
Climatic Conditions ◽  
Operating Conditions ◽  
Technical Equipment ◽  
Factors Affecting ◽  
Military Vehicles ◽  
Equipment Reliability ◽  
Number Of Factors ◽  
The Impact

Relevance of the article is based on participation of armed forces in various operations and exercises, where reliability of machinery is one of the most important factors. Transportation of soldiers as well as completion of variety of tasks is ensured by properly functioning technical equipment. Reliability of military vehicles – armoured SISU E13TP Finnish built and HMMWV M1025 USA built were selected as the object of the article. Impact of climatic conditions on reliability of the vehicles exploited in southwestern part of the Atlantic continental forest area is researched by a case study of the vehicles exploitation under conditions of the climate of Lithuania. Reliability of military vehicles depends on a number of factors such as properties of the vehicles and external conditions of their operation. Their systems and mechanisms are influenced by a number of factors that cause different failures. Climatic conditions represent one of the factors of operating load which is directly dependent on the climate zone. Therefore, assessment of the reliability is started with the analysis of climatic factors affecting operating conditions of the vehicles. Relationship between the impact of climatic factors and failure flow of the vehicles is presented and discussed.

THE PROBLEMS OF THE INVESTIGATOR’S FORENSIC THINKING FORMATION

2021 ◽  
pp. 68-73
Author(s):  
Руслан Юрьевич Павлов
Keyword(s):  
Cognitive Abilities ◽  
Educational Process ◽  
Criminal Cases ◽  
Factors Affecting ◽  
Factors Associated ◽  
Personal Qualities ◽  
Definition Of ◽  
The Impact ◽  
Objective Investigation

Актуальность статьи связана с поиском новых способов и методов повышения эффективности борьбы с преступностью, оперативного раскрытия преступлений, а также с набирающим популярность среди криминалистов направлением «криминалистического мышления», овладение навыками которого будет способствовать наиболее полноценному и объективному расследованию уголовных дел. Проблемным в настоящее время является недостаточное качество следствия и необходимость повышения когнитивных способностей следователей (дознавателей). Задачей исследования являлось выявление факторов, влияющих на развитие и формирование криминалистического мышления следователей. Цель работы - провести анализ составных частей процесса становления следователя и особенностей его практической деятельности, влияющих на когнитивные способности с точки зрения криминалистики, путем изучения и сравнения имеющихся материалов по данной тематике. Анализу подвергнуты личностные качества следователя, особенности образовательного процесса и влияние опыта на результаты работы, а также факторы, сопутствующие следственной деятельности (организация труда, уровень стресса, нагрузки и т. д.). Результат проведенного исследования выражен в определении проблемных факторов, влияющих на формирование криминалистического мышления следователя (дознавателя) и возможных путей их преодоления, важности такого мышления, которое остается знанием, постоянно сориентированным в сторону практики. The relevance of the article is related to the search for new ways and methods to improve the effectiveness of the fight against crime, the prompt detection of crimes, as well as the trend of «forensic thinking», which is gaining popularity among criminalists, mastering the skills of which will contribute to the most complete and objective investigation of criminal cases. Problems at present are insufficient quality of investigation and the need to improve the cognitive abilities of investigators (inquirers). The task of the study was to identify factors that influence the development and formation of forensic thinking of investigators. The purpose of the work is- to analyze the components of the process of formation of an investigator and features of his practical activities affecting the cognitive abilities in terms of forensics by studying and comparing existing materials on this topic. The analysis is subjected to the personal qualities of an investigator, the peculiarities of the educational process and the impact of experience on the results of work, as well as factors associated with the investigative activity (organization of work, stress and stress levels, etc.). The result of the study is expressed in the definition of problematic factors affecting the formation of forensic thinking of an investigator (inquirer) and possible ways to overcome them, the importance of such thinking, which remains knowledge, constantly oriented towards practice

scholarly journals The impact of the partial replacement of sodium chloride in the development of starter cultures during Italian salami production

2018 ◽  
Vol 21 (0) ◽  
Author(s):  
Claudia Fieira ◽  
João Francisco Marchi ◽  
Daiana Marafão ◽  
Alexandre da Trindade Alfaro
Keyword(s):  
Sodium Chloride ◽  
Starter Culture ◽  
Microbiological Quality ◽  
Sodium Content ◽  
Starter Cultures ◽  
Partial Replacement ◽  
High Sodium ◽  
Cured Meat ◽  
The Impact

Abstract Italian salami is a cured meat with high sodium contents which is easy, fast and convenient to consume. Starter cultures are used to improve its sensory characteristics and refine its technological manufacturing process. The goal of this study was to reduce the sodium content in Italian salami through the partial replacement of sodium chloride by potassium chloride, magnesium chloride and calcium chloride, and evaluate the viability of the Lactobacillus sp. and Staphylococcus sp. cells found in the starter culture. Four formulations were elaborated: one with, and one without the starter culture, but both with the addition of sodium chloride; and two with the partial replacement of 60% of the sodium chloride: the first with KCl, and the other with a mixture of KCl, MgCl2 and CaCl2. Physicochemical and microbiological evaluations were carried out to monitor the ripening and the quality of the final product. The partial replacement of NaCl by other salts (MgCl2, CaCl2, KCl) did not interfere in the growth of the starter culture in the Italian salami, neither did it affect the majority of the physicochemical parameters of the Italian salami nor the microbiological quality of the final product.

scholarly journals Effect of Pre-Slaughter Practises and Early Post-Mortem Interventions on Sheep Meat Tenderness and Its Impact on Microbial Status

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 181
Author(s):  
Carlos Álvarez ◽  
Leonard Koolman ◽  
Michael Whelan ◽  
Aidan Moloney
Keyword(s):  
Quality Trait ◽  
Meat Tenderness ◽  
Post Mortem ◽  
Subsequent Aging ◽  
Factors Affecting ◽  
Aging Period ◽  
Sheep Meat ◽  
The Impact ◽  
Microbial Status

Tenderness, together with flavour, is the main quality trait that defines consumer acceptance of sheep meat. The factors affecting tenderness can be grouped as those influenced before slaughter, in the early post-mortem intervention and, finally, during the aging period. These factors have been extensively studied with respect to tenderness, but the impact of early post-mortem interventions and subsequent aging on the microbial quality of the final products has not been broadly reviewed to date. In this review, the authors summarize the most recent knowledge on lamb meat tenderness management and how such practices may impact the final meat quality, especially its microbial status. The impacts of pre-slaughter factors (age, sex, diet, genotype and transport) and post-mortem interventions (chilling regime, electrical stimulation, or hanging method), are described and comprehensively discussed.

scholarly journals Factors affecting the quality of apple juice

2021 ◽  
Vol 34 ◽  
pp. 06011
Author(s):  
Svetlana Popel ◽  
Pavel Epifanov ◽  
Larisa Yushan
Keyword(s):  
Heat Treatment ◽  
Waiting Time ◽  
Apple Juice ◽  
Juice Quality ◽  
Regression Equations ◽  
Factors Affecting ◽  
Technological Factors ◽  
Factors Of Production

This study reflects the research of technological factors of production that affect the quality of apple juice: temperature and time of sterilization, the influence of the type of used wort: gravity or a mixture of gravity and press fraction; the waiting time of the wort before the first heat treatment; as well as the presence of preheating. Regression equations have been developed that link the studied parameters and indicators of juice quality. The quantitative values of the characteristics of apple juice in the stated ranges, depending on the studied parameters, can be calculated by substituting the corresponding values in natural units into the developed regression equations.

scholarly journals Exploration of Factors Affecting Learners' Motivation in E-learning

2019 ◽  
pp. 1269-1275
Author(s):  
Shubham Dubey ◽  
Biro Piroska ◽  
Manjulata Gautam
Keyword(s):  
Dropping Out ◽  
Individual Factor ◽  
Factors Affecting ◽  
E Learning ◽  
Learning Platforms ◽  
The Common ◽  
Khan Academy ◽  
Future Work ◽  
The Impact

The world is changing rapidly, so is academics. E-learning has altered the area of academics and education. ICT enabled learning has given ideal services to students by providing any type of content on demand which is proportional to the performance of students. The concentration of learner has been found instinctive; thus there is a need of engaging mind towards course progress with its entirety till the objectives of the course will be achieved. There are several e-learning platforms available as EdX, Udacity, Khan Academy, Alison those have a number of learners registered for various courses. Studies suggest that these platforms suffer from the common problem of learners’ dropping out. Investigations also claim early leaving rate is increasing due to lack of quality of content, distraction factors, learners’ mind change, outdated and succinct information, and some more detraction factors. These issues have been observed on the basis of early leaving rates in various MOOCs. Thus there is a mammoth scope for minimizing the impact of these reasons on the learners’ mind. It can be achieved by identifying these factors affecting learners’ motivation during the course. This study is aiming on identifying these factors. The approach is to explore some certain keywords on previous literature (total 41) and then calculating their frequencies and co-factors associated with them. Both grouped factors contribution and individual factor contribution have been taken care. The study gives a direction for future work towards overcoming these actor and engaging learners in ICT enabled learning.

PACS Quality Dimensions

2010 ◽  
pp. 140-153
Author(s):  
Carrison K.S. Tong ◽  
Eric T.T. Wong
Keyword(s):  
Process Analysis ◽  
Radiology Department ◽  
Success Factor ◽  
Healthcare Organizations ◽  
Adult Intensive Care Unit ◽  
It Systems ◽  
Number Of Factors ◽  
Other Information ◽  
The Impact

A large number of studies have attempted to identify the factors that contribute to good PACS quality, such as that shown by Reiner et al (2003). Results from these studies (Bauman, 2000; Ralston, 2000) reveal that the success of PACS requires healthcare organizations and managers to adequately address various types of challenges: technological (e.g., integration with other information systems), managerial (e.g., project management), organizational (e.g., availability of resources), behavioural (e.g., change management), and political (e.g., alignment among key participants). Most investigations have considered a single, or at best, a small number of factors contributing to a fragmented view of PACS success. Broadly, these studies may be classified into those that consider the impact of PACS on radiologists’ workload and productivity (Gale, 1999), those that consider its clinical implications (Hertzberg, 2000) and those associated with performance of the radiology department (Hayt, 2001). Rather than measuring the quality of the PACS performance, other researchers have preferred to focus on the quality of the information, that the system produces, primarily in the form of images and reports. For instance, Lou et al. (1997) considered the data integrity and completeness of acquired images. Quality of images in terms of timeliness, accuracy, completeness, and so forth, was also considered to be a key success factor in several evaluative studies (Cox, 2002; Pavlicek, 1999; Pilling, 2003; Blado, 2002). Indeed, Cox’s work was part of a wider evaluation exercise undertaken to assess the impact of the introduction of a PACS on the adult intensive care unit (AICU) at the Royal Brompton NHS Trust in London. The objectives of the research were to evaluate the perceptions of PACS of the medical and ancillary staff working within AICU as well as to undertake a preliminary assessment of its impact on the workload of radiographers. Questionnaires, interviews and a process analysis were undertaken. The research findings indicate that the overall perception of staff towards the introduction of the PACS was positive. The impact of the system on the workload of radiographers was significant, reducing the time taken to obtain an image from 90 to 60 minutes. However, lessons to be learned for future PACS implementations include the need to ensure compatibility with existing IT systems and adequate IT support. In short, once this expanded, but rather fragmented view of PACS success is recognized, it is not surprising to find that there are so many different measures of PACS quality in the literature depending upon which aspect of PACS the researcher focused his or her attention.

scholarly journals Market Responsiveness to Corporate Social Responsibility

2019 ◽  
Vol 8 (4) ◽  
pp. 114
Author(s):  
Zev Fried
Keyword(s):  
Corporate Social Responsibility ◽  
Social Responsibility ◽  
Financial Reporting ◽  
Perceived Quality ◽  
Financial Information ◽  
Factors Affecting ◽  
Earnings Response Coefficients ◽  
Corporate Social ◽  
The Impact

Market reaction to surprises in earnings announcements has long been used to measure the quality of the information content of the announcement, and studies have explored various factors affecting the response. This study adds to this body of research by factoring in the level of corporate social responsibility (CSR) exhibited by the firm and employs a relatively new measure of a company’s level of CSR, rankings published by JUST Capital. I hypothesize that financial information reported by higher ranked companies is weighed more heavily by investors than those reported by non-ranked or lower-ranked companies. Using earnings response coefficients as a measure of the perceived quality of the financial information reported by the firms, my results provide direct support of the hypothesis, indicating that the market reacts more strongly to earnings surprises for firms with high JUST rankings than for unranked firms or firms with lower rankings. This result contributes new insights into the impact of a firm’s CSR in terms of the perceived quality of a firm’s financial reporting.

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