| 1. |
|
|
| 2. |
- Jones, Benedict C, et al.
(författare)
-
To which world regions does the valence-dominance model of social perception apply?
- 2021
-
Ingår i: Nature Human Behaviour. - : Springer Science and Business Media LLC. - 2397-3374. ; 5:1, s. 159-169
-
Tidskriftsartikel (refereegranskat)abstract
- Over the past 10 years, Oosterhof and Todorov's valence-dominance model has emerged as the most prominent account of how people evaluate faces on social dimensions. In this model, two dimensions (valence and dominance) underpin social judgements of faces. Because this model has primarily been developed and tested in Western regions, it is unclear whether these findings apply to other regions. We addressed this question by replicating Oosterhof and Todorov's methodology across 11 world regions, 41 countries and 11,570 participants. When we used Oosterhof and Todorov's original analysis strategy, the valence-dominance model generalized across regions. When we used an alternative methodology to allow for correlated dimensions, we observed much less generalization. Collectively, these results suggest that, while the valence-dominance model generalizes very well across regions when dimensions are forced to be orthogonal, regional differences are revealed when we use different extraction methods and correlate and rotate the dimension reduction solution. PROTOCOL REGISTRATION: The stage 1 protocol for this Registered Report was accepted in principle on 5 November 2018. The protocol, as accepted by the journal, can be found at https://doi.org/10.6084/m9.figshare.7611443.v1 .
|
|
| 3. |
- Barbosa, Gabriel, 1980, et al.
(författare)
-
Effects of pulsed electric field-assisted osmotic dehydration and edible coating on the recovery of anthocyanins from in vitro digested berries
- 2019
-
Ingår i: Foods. - : MDPI AG. - 2304-8158. ; 8:10
-
Tidskriftsartikel (refereegranskat)abstract
- Berry fruits, such as strawberries and blueberries, are rich sources of anthocyanins. Several studies have been made on the impact of non-thermal treatments on safety, shelf-life and nutritional characteristics of such products, but the effects of these processes on anthocyanin stability during digestion in the gastrointestinal tract are still not completely clear. The aim of this study was to assess the recovery of anthocyanins after simulated gastrointestinal digestion of (1) strawberry samples, pre-treated with pulsed electric field (PEF) at 100 or 200 V·cm−1, prior to osmotic dehydration (OD), and (2) blueberry samples coated with chitosan and procyanidin. After digestion, a significantly higher content of cyanidin-3-O-glucoside and malvidin-3-O-glucoside was quantified by LC-MS/MS in processed strawberry and blueberry samples, compared with the controls. The highest recovery of cyanidin-3-O-glucoside was detected in digested strawberry samples osmotically dehydrated with trehalose. The recovery of malvidin-3-O-glucoside was highest in digested blueberries coated with chitosan and stored for 14 days, compared with untreated samples or samples coated with chitosan and procyanidin. Our study shows the potential of mild PEF treatments combined with OD, or the use of edible coating, to obtain shelf-stable products without substantially affecting the composition or the stability of anthocyanins during digestion in the upper gastrointestinal tract.
|
|
| 4. |
- Glicerina, Virginia, et al.
(författare)
-
The Influence of Different Processing Stages on Particle Size, Microstructure, and Appearance of Dark Chocolate
- 2014
-
Ingår i: Journal of Food Science. - : Wiley. - 0022-1147. ; 79:7, s. 1359-1365
-
Tidskriftsartikel (refereegranskat)abstract
- The effect of different process stages on microstructural and visual properties of dark chocolate was studied. Samples were obtained at each phase of the manufacture process: mixing, prerefining, refining, conching, and tempering. A laser light diffraction technique and environmental scanning electron microscopy (ESEM) were used to study the particle size distribution (PSD) and to analyze modifications in the network structure. Moreover, colorimetric analyses (L*, h degrees, and C*) were performed on all samples. Each stage influenced in stronger way the microstructural characteristic of products and above all the PSD. Sauter diameter (D [3.2]) decreased from 5.44 mu m of mixed chocolate sample to 3.83 mu m, of the refined one. ESEM analysis also revealed wide variations in the network structure of samples during the process, with an increase of the aggregation and contact point between particles from mixing to refining stage. Samples obtained from the conching and tempering were characterized by small PS, and a less dense aggregate structure. From color results, samples with the finest particles, having larger specific surface area and the smallest diameter, appeared lighter and more saturated than those with coarse particles.
|
|
| 5. |
- Poojary, Mahesha M., et al.
(författare)
-
Influence of Innovative Processing on γ-Aminobutyric Acid (GABA) Contents in Plant Food Materials
- 2017
-
Ingår i: Comprehensive Reviews in Food Science and Food Safety. - : Wiley. - 1541-4337. ; 16:5, s. 895-905
-
Tidskriftsartikel (refereegranskat)abstract
- Over the last several decades, γ-aminobutyric acid (GABA) has attracted much attention due to its diverse physiological implications in plants, animals, and microorganisms. GABA naturally occurs in plant materials and its concentrations may vary considerably, from traces up to μmol/g (dry basis) depending on plant matrix, germination stage, and processing conditions, among other factors. However, due to its important biological activities, considerable interest has been shown by both food and pharmaceutical industries to improve its concentration in plants. Natural and conventional treatments such as mechanical and cold stimulation, anoxia, germination, enzyme treatment, adding exogenous glutamic acid (Glu) or gibberellins, and bacterial fermentation have been shown effective to increase the GABA concentration in several plant materials. However, some of these treatments can modify the nutritional, organoleptic, and/or functional properties of plants. Recent consumer demand for food products which are "healthy," safe and, having added benefits (nutraceuticals/functional components) has led to explore new ways to improve the content of bioactive compounds while maintaining desirable organoleptic and physicochemical properties. Along this line, nonthermal processing technologies (such as high-pressure processing, pulsed electric fields, and ultrasound, among others) have been shown as means to induce the biosynthesis and accumulation of GABA in plant foods; and the main findings so far reported are presented in this review. Moreover, the most novel tools for the identification of metabolic response in plant materials based on GABA analysis will be also described.
|
|
| 6. |
- Rocculi, Pietro, et al.
(författare)
-
Effect of minimal processing on physiology and quality of fresh-cut potatoes, a review
- 2009
-
Ingår i: Food. - 1749-7140. ; 3, s. 18-30
-
Tidskriftsartikel (refereegranskat)abstract
- Fresh-cut fruit and vegetable are minimally processed products that have to maintain their quality (appearance, texture, flavour and nutritive value) similar to those of the fresh product. The fundamental principle underlying the quality of these commodities is that they are metabolic active tissues and, as a consequence, show physiological response to preparation procedures as well as to the environment created in the package in which they are enclosed. Minimal processing for fresh-cut potato production includes raw material selection, washing, peeling and cutting, pre-treatments, drying, weighing and packaging. The purpose of this review is to analyse the effects of the different minimal processing steps on the physiology and related quality of fresh-cut potatoes. Particular attention is given to the newest studies on processing innovation and innovative scientific approaches for a better understanding of fresh-cut products as biological systems. In this direction the use of ozone sanitization, natural dipping pre-treatments and/or coatings (e.g. edible film enriched in ascorbic and citric acid), and modified atmosphere packaging at high O 2 levels result the most promising and non-invasive techniques for the preservation of fresh-cut potatoes. As far as physiological studies of the product are concerned, fundamental metabolic research for process optimisation and quality assurance is needed. For this aim isothermal calorimetry may provide a versatile tool to conduct fundamental metabolic studies of the effect of different processing steps on the quality and shelf-life of fresh-cut potatoes.
|
|
| 7. |
- Rocculi, Pietro, et al.
(författare)
-
Effects of the application of anti-browning substances on the metabolic activity and sugar composition of fresh-cut potatoes
- 2007
-
Ingår i: Postharvest Biology and Technology. - : Elsevier BV. - 0925-5214. ; 43:1, s. 151-157
-
Tidskriftsartikel (refereegranskat)abstract
- We investigated possible physiological effects of the application of anti-browning substances on metabolically active potato tissues. The use of citric acid, ascorbic acid and L-cysteine for browning prevention of fresh-cut potatoes increased their metabolic heat production as measured by isothermal calorimetry. This effect was particularly high after treatment with L-cysteine, which also proved to be the most effective substance for inhibiting enzymatic browning. This increase in metabolic activity was concentration dependent and correlated with a decrease in the concentration of reducing sugars in the tissue, showing evidence that substances used in the prevention of enzymatic browning may have physiological effects in the tissue. The possible implications of these effects for the fresh-cut industry are discussed.
|
|
| 8. |
- Tylewicz, Urszula, et al.
(författare)
-
Antioxidant and antimicrobial properties of organic fruits subjected to PEF assisted osmotic dehydration
- 2020
-
Ingår i: Innovative Food Science and Emerging Technologies. - : Elsevier BV. - 1466-8564. ; 62, s. 1-10
-
Tidskriftsartikel (refereegranskat)abstract
- The effect of PEF pre-treatment prior to osmotic dehydration on mass transfer parameters, colour, antioxidant and antimicrobial properties in organic strawberries and kiwifruits was evaluated. An increase of water loss in both fruits upon the application of combined processes was noticed (up to 21.6%), while a decrease of solid gain was observed only in kiwifruit samples dehydrated in sucrose (about 45%). In general, the combined treatments were beneficial for colour maintenance in both fruit tissues. The antioxidant capacity (DPPH) and activity (ORAC) increased after PEF treatment, however, all the combined treatments reduced significantly these values (of about 20 and 28% for strawberry and of about 56 and 35% for kiwifruit, respectively for DPPH and ORAC methods). In general, PEF treatment alone was also effective with regard to an increase in the antimicrobial activity of the samples against the tested microorganisms (B. subtilis, E.coli, S. cerevisiae)
|
|
| 9. |
- Velickova, Elena, et al.
(författare)
-
Effect of vacuum infused cryoprotectants on the freezing tolerance of strawberry tissues
- 2013
-
Ingår i: LWT - Food Science and Technology. - : Elsevier BV. - 0023-6438. ; 52:2, s. 146-150
-
Tidskriftsartikel (refereegranskat)abstract
- Whole strawberries were vacuum infused with cryoprotectants to improve their freezing tolerance. The strawberries were infused with 12 g/100 g trehalose solution; 0.2 g/100 g cold-acclimated wheatgrass solution (AWWE) containing antifreeze protein (AFP) or combination of 12 g/100 g trehalose with 0.2 g/100 g AWWE under vacuum for 14 mm. The fruits were frozen in liquid nitrogen and thawed at room temperature before being evaluated for cell viability, drip loss and preservation of texture. The results showed that the combined effects of both cryoprotectants significantly improved the freezing tolerance of the treated strawberries. The cryoprotection effect was influenced by the heterogeneity of the tissues in the fruits. (C) 2011 Elsevier Ltd. All rights reserved.
|
|
