| 1. |
- Hudson, Lawrence N, et al.
(författare)
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The database of the PREDICTS (Projecting Responses of Ecological Diversity In Changing Terrestrial Systems) project
- 2017
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Ingår i: Ecology and Evolution. - : John Wiley & Sons. - 2045-7758. ; 7:1, s. 145-188
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Tidskriftsartikel (refereegranskat)abstract
- The PREDICTS project-Projecting Responses of Ecological Diversity In Changing Terrestrial Systems (www.predicts.org.uk)-has collated from published studies a large, reasonably representative database of comparable samples of biodiversity from multiple sites that differ in the nature or intensity of human impacts relating to land use. We have used this evidence base to develop global and regional statistical models of how local biodiversity responds to these measures. We describe and make freely available this 2016 release of the database, containing more than 3.2 million records sampled at over 26,000 locations and representing over 47,000 species. We outline how the database can help in answering a range of questions in ecology and conservation biology. To our knowledge, this is the largest and most geographically and taxonomically representative database of spatial comparisons of biodiversity that has been collated to date; it will be useful to researchers and international efforts wishing to model and understand the global status of biodiversity.
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| 2. |
- Nguyen, Thanh N, et al.
(författare)
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Global Impact of the COVID-19 Pandemic on Stroke Volumes and Cerebrovascular Events: A 1-Year Follow-up.
- 2023
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Ingår i: Neurology. - 1526-632X. ; 100:4
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Tidskriftsartikel (refereegranskat)abstract
- Declines in stroke admission, IV thrombolysis (IVT), and mechanical thrombectomy volumes were reported during the first wave of the COVID-19 pandemic. There is a paucity of data on the longer-term effect of the pandemic on stroke volumes over the course of a year and through the second wave of the pandemic. We sought to measure the effect of the COVID-19 pandemic on the volumes of stroke admissions, intracranial hemorrhage (ICH), IVT, and mechanical thrombectomy over a 1-year period at the onset of the pandemic (March 1, 2020, to February 28, 2021) compared with the immediately preceding year (March 1, 2019, to February 29, 2020).We conducted a longitudinal retrospective study across 6 continents, 56 countries, and 275 stroke centers. We collected volume data for COVID-19 admissions and 4 stroke metrics: ischemic stroke admissions, ICH admissions, IVT treatments, and mechanical thrombectomy procedures. Diagnoses were identified by their ICD-10 codes or classifications in stroke databases.There were 148,895 stroke admissions in the 1 year immediately before compared with 138,453 admissions during the 1-year pandemic, representing a 7% decline (95% CI [95% CI 7.1-6.9]; p < 0.0001). ICH volumes declined from 29,585 to 28,156 (4.8% [5.1-4.6]; p < 0.0001) and IVT volume from 24,584 to 23,077 (6.1% [6.4-5.8]; p < 0.0001). Larger declines were observed at high-volume compared with low-volume centers (all p < 0.0001). There was no significant change in mechanical thrombectomy volumes (0.7% [0.6-0.9]; p = 0.49). Stroke was diagnosed in 1.3% [1.31-1.38] of 406,792 COVID-19 hospitalizations. SARS-CoV-2 infection was present in 2.9% ([2.82-2.97], 5,656/195,539) of all stroke hospitalizations.There was a global decline and shift to lower-volume centers of stroke admission volumes, ICH volumes, and IVT volumes during the 1st year of the COVID-19 pandemic compared with the prior year. Mechanical thrombectomy volumes were preserved. These results suggest preservation in the stroke care of higher severity of disease through the first pandemic year.This study is registered under NCT04934020.
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| 3. |
- Johansson, Daniel, et al.
(författare)
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Impact of food processing on rye product properties and their in vitro digestion
- 2018
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Ingår i: European Journal of Nutrition. - : Springer Science and Business Media LLC. - 1436-6207 .- 1436-6215. ; 57:4, s. 1651-1666
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Tidskriftsartikel (refereegranskat)abstract
- Rye products have been reported to elicit postprandial insulin and glucose responses which may be beneficial for prevention of type-2 diabetes. However, mechanisms underlying variations in responses related to processing techniques are not fully understood.
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| 4. |
- Langton, Maud, et al.
(författare)
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Effects of added inulin and wheat gluten on structure of rye porridge
- 2016
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Ingår i: Food Science and Technology. - : Elsevier BV. - 0023-6438 .- 1096-1127. ; 66, s. 211-216
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Tidskriftsartikel (refereegranskat)abstract
- The aim was to study the microstructure and distribution of components of rye porridge enriched with different inulin and gluten proportions (0:0,3:9, 6:6, 9:3), and their relationship with texture. Inulin was labeled with fluorescein isothiocyanate (FITC) prior to its addition to the porridges, and multiple staining was applied to cryosections in order to also observe other components of the porridges. Porridge structure consisted of grain fragments and a continuous phase formed by released amylose, starch granules and protein. Addition of inulin and gluten to rye porridge partly hindered starch gelatinization due to their water binding capacity. The green fluorescence from FITC-labeled inulin was brighter in detached starch granules in the continuous phase, indicating greater interaction of inulin with starch than with protein. Viscosity was lower in those porridges with high inulin content and low gluten content. Solubilized inulin created a protective layer around starch granules limiting their swelling and amylose release, which may explain the differences in viscosity between the porridges and could have further influence in starch digestibility. (C) 2015 Elsevier Ltd. All rights reserved.
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| 5. |
- Lu, Jing, et al.
(författare)
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Influence of seasonal variation and ultra high temperature processing on lipid profile and fat globule structure of Swedish cow milk
- 2018
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Ingår i: Food Chemistry. - : Elsevier BV. - 0308-8146 .- 1873-7072. ; 239, s. 848-857
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Tidskriftsartikel (refereegranskat)abstract
- To investigate the effects of seasonal variations and processing on cow milk fat, raw milk collected in six individual months and corresponding ultra high temperature (UHT) milk were analyzed. Similar seasonal variations in lipid classes and fatty acid composition were found in raw and UHT milk.Under commercial processing, lipid content was standardized to approximately 1.5% in UHT milk. Decreased diameter of fat droplets (around 1 mu m) and thinner globule membranes were observed, as revealed using confocal laser scanning microscopy (CLSM). The distribution of lipid classes was modified with a decreased proportion of triacylglycerol accompanied by the increase of phospholipids and free fatty acids. Saturated fatty acids C12:0 and C14:0, trans-fatty acids including conjugated linoleic acid (CLA), polyunsaturated fatty acids C18:2(n-6) and C18:3(n-3), showed increased proportions in UHT milk. These results provide an indication of the effect of UHT processing on milk lipid properties. (C) 2017 Elsevier Ltd. All rights reserved.
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| 6. |
- Lundh, Torbjörn, et al.
(författare)
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In search for protein sources: Evaluating an alternative to the traditional fish feed for Arctic charr (Salvelinus alpinus L.)
- 2018
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Ingår i: Aquaculture. - : Elsevier BV. - 0044-8486 .- 1873-5622. ; 486, s. 253-260
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Tidskriftsartikel (refereegranskat)abstract
- Traditional sources of protein in fish feed for salmonids, such as fishmeal, face sustainability problems. Therefore, ingredients not attractive for human consumption are increasingly being considered for the development of future feeds. However, it is uncertain how this alternative range of ingredients will affect fish growth, quality and consumer opinion. In this experimental study, we tested a new fish feed on Arctic charr, containing a protein mixture from the Baltic Sea and yeast, all ingredients unattractive for human consumption. This feed comprised of sprat (Sprattus sprattus) and herring (Clupea harengus), blue mussels (Mytilus edulis) and baker's yeast (Saccharomyces cerevisiae), in a ratio of three parts to the whole. Fish fed with this feed grew 11.5% less than the control group. The digestibility and microscopy analysis of the faeces suggested a lower digestibility of the test feed, presumably caused by the fish's inability to utilize the nutrients from the yeast cells. Consumers' perceptions of the final product were evaluated through a sensory evaluation, indicating no differences in scores of fillet quality between the two treatments. Potential implications of these results are discussed in context of feed composition, quality and other factors including species biology and season, which are relevant topics in the discussions on feed sustainability. Statement of relevance: Evaluating a feed mix unattractive for human consumption.
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| 7. |
- Menzel, Carolin, et al.
(författare)
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Improved material properties of solution-cast starch films : Effect of varying amylopectin structure and amylose content of starch from genetically modified potatoes
- 2015
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Ingår i: Carbohydrate Polymers. - : Elsevier BV. - 0144-8617 .- 1879-1344. ; 130, s. 388-397
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Tidskriftsartikel (refereegranskat)abstract
- High-amylose potato starches were produced through genetic modification resulting in changed granule morphology and composition, with higher amylose content and increased chain length of amylopectin. The increased amylose content and structural changes in amylopectin enhanced film-forming behavior and improved barrier and tensile properties in starch films. The molecular structure in these starches was related to film-forming properties. Solution-cast films of high-amylose starch revealed a homogeneous structure with increasing surface roughness at higher amylose content, possibly due to amylose aggregation. Films exhibited significantly higher stress and strain at break compared with films of wild-type starch, which could be attributable to the longer chains of amylopectin being involved in the interconnected network and more interaction between chains, as shown using transmission electron microscopy. The oxygen permeability of high-amylose starch films was significantly decreased compared with wild-type starch. The nature of the modified starches makes them an interesting candidate for replacement of non-renewable oxygen and grease barrier polymers used today.
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| 8. |
- Mosquera, Adolfo, et al.
(författare)
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Thermal decomposition and fractal properties of sputter-deposited platinum oxide thin films
- 2012
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Ingår i: Journal of Materials Research. - : Springer Science and Business Media LLC. - 0884-2914 .- 2044-5326. ; 27:5, s. 829-836
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Tidskriftsartikel (refereegranskat)abstract
- Porous platinum thin films were prepared by thermal decomposition at temperatures from 25 to 675 degrees C of platinum oxide films deposited by a pulsed reactive sputtering technique. The samples' chemistry and structure were investigated by x-ray diffraction (XRD), x-ray photoelectron spectroscopy (XPS), and x-ray absorption near edge structure (XANES), showing that the decomposition of the oxide begins as low as 400 degrees C and follows a sigmoidal trend with increasing annealing temperature. In the XRD spectra, only an amorphous-like signature was observed for temperatures below 575 degrees C, while Pt 4f XPS showed that the deposited oxide was a mixture of PtO2 and PtO. Pt-L-3 edge XANES and Pt 4f XPS spectra showed that the Pt concentration and electronic structure are predominant for temperatures equal to or above 575 degrees C. The morphologies of the films were investigated by the area-perimeter method from atomic force microscopy and scanning electron microscopy (SEM) images, indicating that the surfaces exhibit a combination of Euclidian and fractal characteristics. Moreover, the thermal evolution of these characteristics indicates the agglomeration of the grains in the film as observed by SEM.
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| 9. |
- Vázquez Gutiérrez, Jose Luis, et al.
(författare)
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Current potential and limitations of immunolabeling in cereal grain research
- 2015
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Ingår i: Trends in Food Science and Technology. - : Elsevier BV. - 0924-2244. ; 41, s. 105-117
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Forskningsöversikt (refereegranskat)abstract
- lmmunolabeling techniques have made a valuable contribution to cereal grain research during the past decade in terms of precise localization of specific compounds. While these techniques have several limitations, such as the availability and specificity of the antibodies, immunolabeling has proven especially useful in cereal studies seeking a better understanding of grain development and characterization. According to the literature reviewed in this paper, immunolabeling techniques will continue to be a useful tool in the characterization and localization of cereal grain components.
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| 10. |
- Zhao, Xue, et al.
(författare)
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Yellow Mealworm Protein for Food Purposes - Extraction and Functional Properties.
- 2016
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Ingår i: PLoS ONE. - : Public Library of Science (PLoS). - 1932-6203 .- 1932-6203. ; 11:2, s. e0147791-
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Tidskriftsartikel (refereegranskat)abstract
- A protocol for extraction of yellow mealworm larvae proteins was established, conditions were evaluated and the resulting protein extract was characterised. The freeze-dried yellow mealworm larvae contained around 33% fat, 51% crude protein and 43% true protein on a dry matter basis. The true protein content of the protein extract was about 75%, with an extraction rate of 70% under optimised extraction conditions using 0.25 M NaOH, a NaOH solution:ethanol defatted worm ratio of 15:1 mL/g, 40°C for 1 h and extraction twice. The protein extract was a good source of essential amino acids. The lowest protein solubility in distilled water solution was found between pH 4 and 5, and increased with either increasing or decreasing pH. Lower solubility was observed in 0.5 M NaCl solution compared with distilled water. The rheological tests indicated that temperature, sample concentration, addition of salt and enzyme, incubation time and pH alterations influenced the elastic modulus of yellow mealworm protein extract (YMPE). These results demonstrate that the functional properties of YMPE can be modified for different food applications.
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