| 1. |
- Gracia-Marco, Luis A., et al.
(författare)
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Seasonal variation in physical activity and sedentary time in different European regions. The HELENA study
- 2013
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Ingår i: Journal of Sports Sciences. - : Routledge. - 0264-0414 .- 1466-447X. ; 31:16, s. 1831-1840
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Tidskriftsartikel (refereegranskat)abstract
- This report aims (1) to examine the association between seasonality and physical activity (PA) and sedentary time in European adolescents and (2) to investigate whether this association was influenced by geographical location (Central-North versus South of Europe), which implies more or less extreme weather and daylight hours. Valid data on PA, sedentary time and seasonality were obtained in 2173 adolescents (1175 females; 12.5-17.5 years) included in this study. Physical activity and sedentary time were measured by accelerometers. ANCOVA was conducted to analyse the differences in PA and sedentary time across seasons. Results showed that girls had lower levels of moderate to vigorous PA (MVPA) and average PA, and spent more time in sedentary activities in winter compared with spring (all P < 0.05). Stratified analyses showed differences in PA and sedentary time between winter and spring in European girls from Central-North of Europe (P < 0.05 for sedentary time). There were no differences between PA and sedentary time across seasonality in boys. In conclusion, winter is related with less time spent in MVPA, lower average PA and higher time spent in sedentary activities in European adolescent girls, compared with spring. These differences seem to mainly occur in Central-North Europe.
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| 2. |
- Valle-Delgado, J. J., et al.
(författare)
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Adhesion forces between protein layers studied by means of atomic force microscopy
- 2006
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Ingår i: Langmuir. - : American Chemical Society (ACS). - 0743-7463 .- 1520-5827. ; 22:11, s. 5108-5114
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Tidskriftsartikel (refereegranskat)abstract
- Adhesion forces between different protein layers adsorbed on different substrates in aqueous media have been measured by means of an atomic force microscope using the colloid probe technique. The effects of the loading force, the salt concentration and pH of the medium, and the electrolyte type on the strength, the pull-off distance, and the separation energy of such adhesion forces have been analyzed in depth. Two very different proteins (bovine serum albumin and apoferritin) and two dissimilar substrates (silica and polystyrene) were used in the experiments. The results clearly point out a very important contribution of the electrostatic interactions in the adhesion between protein layers.
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| 3. |
- Valle-Delgado, J. J., et al.
(författare)
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Existence of hydration forces in the interaction between apoferritin molecules adsorbed on silica surfaces
- 2005
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Ingår i: Langmuir. - : American Chemical Society (ACS). - 0743-7463 .- 1520-5827. ; 21:21, s. 9544-9554
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Tidskriftsartikel (refereegranskat)abstract
- The atomic force microscope, together with the colloid probe technique, has become a very useful instrument to measure interaction forces between two surfaces. Its potential has been exploited in this work to study the interaction between protein (apoferritin) layers adsorbed on silica surfaces and to analyze the effect of the medium conditions (pH, salt concentration, salt type) on such interactions. It has been observed that the interaction at low salt concentrations is dominated by electrical double layer (at large distances) and steric forces (at short distances), the latter being due to compression of the protein layers. The DLVO theory fits these experimental data quite well. However, a non-DLVO repulsive interaction, prior to contact of the protein layers, is observed at high salt concentration above the isoelectric point of the protein. This behavior could be explained if the presence of hydration forces in the system is assumed. The inclusion of a hydration term in the DLVO theory (extended DLVO theory) gives rise to a better agreement between the theoretical fits and the experimental results. These results seem to suggest that the hydration forces play a very important role in the stability of the proteins in the physiological media.
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| 4. |
- Vernet, Nicolas, et al.
(författare)
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Experimental determination of the permeability of engineering textiles : Benchmark II
- 2014
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Ingår i: Composites. Part A, Applied science and manufacturing. - : Elsevier Ltd. - 1359-835X .- 1878-5840. ; 61, s. 172-184
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Tidskriftsartikel (refereegranskat)abstract
- In this second international permeability benchmark, the in-plane permeability values of a carbon fabric were studied by twelve research groups worldwide. One participant also investigated the deformation of the tested carbon fabric. The aim of this work was to obtain comparable results in order to make a step toward standardization of permeability measurements. Unidirectional injections were thus conducted to determine the unsaturated in-plane permeability tensor of the fabric. Procedures used by participants were specified in the guidelines defined for this benchmark. Participants were asked to use the same values for parameters such as fiber volume fraction, injection pressure and fluid viscosity to minimize sources of scatter. The comparison of the results from each participant was encouraging. The scatter between data obtained while respecting the guidelines was below 25%. However, a higher dispersion was observed when some parameters differed from the recommendations of this exercise.
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| 5. |
- Benser, Jasmin, et al.
(författare)
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Impact of physical activity and cardiovascular fitness on total homocysteine concentrations in European adolescents : The HELENA study
- 2015
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Ingår i: Journal of Nutritional Science and Vitaminology. - : Center for Academic Publications Japan. - 0301-4800 .- 1881-7742. ; 61:1, s. 45-54
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Tidskriftsartikel (refereegranskat)abstract
- We examined the association of physical activity (PA), cardiovascular fitness (CVF) and fatness with total homocysteine (tHcy) concentrations in European adolescents. The present study comprised 713 European adolescents aged 14.8±1.2 y (females 55.3%) from the multicenter HELENA cross-sectional study. PA was assessed through accelerometry, CVF by the 20-m shuttle run test, and body fat by skinfold thicknesses with the Slaughter equation. Plasma folate, cobalamin, and tHcy concentrations were measured. To examine the association of tHcy with PA, CVF, and fatness after controlling for a set of confounders including age, maturity, folate, cobalamin, creatinine, smoking, supplement use, and methylenetetrahydrofolate reductase 677 genotype (CC 47%, CT 43%, TT 10%), bivariate correlations followed by multiple regression models were performed. In the bivariate correlation analysis, tHcy concentrations were slightly negatively correlated (p<0.0 5) with CVF in females (measured both by stages: r=-0.118 and by VO 2 max: r=-0.10 2) and positively with body mass index (r=0.10 0). However, daily time spent with moderate and vigorous PA showed a weak positive association with tHcy in females (p<0.0 5). tHcy concentrations showed a tendency to decrease with increasing CVF and increase with increasing BMI in female European adolescents. However, tHcy concentrations were positively associated with moderate and vigorous PA in female European adolescents.
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| 6. |
- Flynn, Katherine M., et al.
(författare)
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Ideal skills for European food scientists and technologists : Identifying the most desired knowledge, skills and competencies
- 2013
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Ingår i: Innovative Food Science & Emerging Technologies. - : Elsevier BV. - 1466-8564 .- 1878-5522. ; 18, s. 246-255
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Tidskriftsartikel (refereegranskat)abstract
- Training food scientists and technologists (FSTs) to have appropriate skills begins with identification of those skills most desired by employers. Between March 2010 and August 2011, 16 workshops in 16 countries had 315 local FST employers contribute ideas of skills desired in their FSTs. Attendees provided as many skills as possible and these descriptive data were quantifed and then analysed with multiple contingency tables and chi squared testing. Of the 3348 skill ideas provided, the most desired skill overall was Communicating, which was identified 13% of the time. Separate analysis of the 792 food sector skills indicated Product Development, at 28%, as the most desired. Geographical region, employment area and FST level of responsibility all significantly influenced the top 3 choices of overall skills and of food sector skills, indicating that most desired skills in the food industry are not uniform. These results should contribute to the improvement of FST training and thus benefit the European food industry. Industrial relevance: The data presented here suggest that improvements in FST training, particularly the acquisition of 'soft skills', will improve Europe's food workforce as these are the skills employers most desire. These data further suggest that geographical region significantly influences those skills most desired by industrial employers. Differences in desired skills at different levels of FST responsibility further suggest that continual FST training i.e., continual professional development, will contribute to improved FST performance. Overall, this study presents data which can improve FST performance and thus contribute to increased innovation and competitiveness of the food and drink industry.
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| 7. |
- Flynn, Katherine M., et al.
(författare)
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Profile of currently employed European food scientists and technologists : Education, experience and skills
- 2013
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Ingår i: International journal of food studies. - : ISEKI Food Association. - 2182-1054. ; 2:2, s. 137-149
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Tidskriftsartikel (refereegranskat)abstract
- The food and drink (F & D) sector in Europe ranks low in innovation and the European F & D industry has been losing importance in the global market. The food professionals, i.e., food scientists and technologists (FSTs), may not be meeting the varied demands of the sector. Here, education, experience and skills of current FSTs were identified and compared geographic regions and employment areas. Between 2009 and 2012, 287 questionnaires representing over 4000 FSTs were collected from employers in 16 countries. Analyses showed that more than 80% of FSTs have a university degree; but only in Industry in the Central European region are most degrees in food science/technology. More than half of FSTs, and almost 60% in the South, have less than 10 years' experience. The most common FST job title is Quality Manager, but with several variations based on region and employment area. Among skills, the most common is Communicating; found in over 90% of FSTs in all regions and employment areas. Food Safety is the most common of the food sector-specific skills, present in more than 75% of FSTs, yet there are differences in food sector skills based on employment area. Overall, these data suggest similarities among currently employed food professionals throughout Europe; they are young and highly educated, but also differences, especially in their food sector-specific skills. An understanding of the current FST should contribute to the improvement of FST training and thus benefit the European food sector.
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| 8. |
- Garcia-Ruiz, A., et al.
(författare)
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Hermetic all-fiber phase modulators using Joule heating in carbon-coated fibers
- 2018
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Ingår i: Optics InfoBase Conference Papers. - Washington, D.C. : OSA - The Optical Society. - 9781557528209
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Konferensbidrag (refereegranskat)abstract
- Certain applications of fiber sensors (e.g. avionics, oil industry) imply extreme operating conditions spurring the development of hermetic all-fiber devices. We present a hermetic all-fiber phase modulator based on Joule heating in a carbon-coated fiber.
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| 9. |
- Gurrani, Swapnil, et al.
(författare)
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Biomass Hydrolyzing Enzymes
- 2024
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Ingår i: <em>Biomass Hydrolyzing Enzymes: Basics, Advancements, and Applications</em>. - : CRC Press. ; , s. 3-13
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Bokkapitel (övrigt vetenskapligt/konstnärligt)abstract
- Lignocellulosic biomass is the most abundant, ubiquitous polymer on Earth available to benefit mankind. Biomass biorefinery has taken center stage in the world’s economy and is becoming diverse with time. With biorefinery, cascades of products can be obtained from biomass rather than a single product. It is a complex structure that consists of three polymers as cellulose, hemicellulose and lignin, linked to each other in a compact intricate manner making it difficult to be attacked by microorganisms. Still, many microorganisms have evolved strategies to consume this abundant material as an energy source. Degradation of lignocellulosic biomass is not only a survival strategy for these microbes, but its destruction also plays a pivotal role in carbon recycling of Earth through the fixation of photosynthetically fixed carbon present in plant biomass. Mankind has explored the capacity of microorganisms to produce polymer-degrading enzymes to deconstruct its basic components. Biomass-degrading enzymes have attracted researchers worldwide as this is the most sustainable way to obtain fermentable sugars from this most abundant biomass. Synergism among enzymes as well as their various components are presented along with challenges of biomass hydrolysis and probable solutions. © 2024 selection and editorial matter, Reeta Rani Singhania, Anil Kumar Patel, Héctor A. Ruiz, Ashok Pandey; individual chapters, the contributors.
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| 10. |
- Mayor, Luis, et al.
(författare)
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Skill development in food professionals : a European study
- 2015
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Ingår i: European Food Research and Technology. - : Springer Science and Business Media LLC. - 1438-2377 .- 1438-2385. ; 240:5, s. 871-884
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Tidskriftsartikel (refereegranskat)abstract
- The food sector is the largest employer in the European Union, yet it ranks low in innovation and few educated young people pursue food careers. Updating both the skills and the image of food science and technology professionals (FSTs) first requires understanding the current situation. This work compares the view of currently employed FSTs (3,007) with that of food science and technology (FST) employers (602) regarding skills and when and where they should be developed. European FSTs responded to a web-based survey in 2011 and 2012, and FST employers responded to an e-mail-based survey and/or attended brainstorming workshops from 2009 to 2012. Soft skills, especially those related with communication, were the best evaluated by both groups, whereas technical non-food skills were in the lowest positions. FSTs were judged qualified by their employers in some food skills (food safety and quality, product development, production), while others (engineering maintenance, consumer and nutritional sciences, environmental issues) were more poorly evaluated. In general, FSTs believe themselves to be well qualified by higher education programs, and most of them do not continue training once they are working, with the notable exception of those that achieve positions of high responsibility. However, employers appeared to disagree, recommending that education and training in soft, food and technical skills continue throughout working life. Additionally, they recommended more frequent reinforcement of soft than of food or technical skills. A competitive food sector requires FSTs of the highest quality, and understanding the view of FSTs and their employees can contribute to improved training and thus benefit the European food sector.
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