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Article
Publication date: 1 December 2005

Yanyun Zhao, Su‐il Park, Scott W. Leonard and M.G. Traber

This study aims to evaluate the use of vacuum impregnation (VI) for developing vitamin E fortified fresh‐cut apples (Fuji).

Abstract

Purpose

This study aims to evaluate the use of vacuum impregnation (VI) for developing vitamin E fortified fresh‐cut apples (Fuji).

Design/methodology/approach

A 20 per cent high fructose corn syrup (HFCS) or edible coating materials of 1 per cent hydroxypropyl methylcellulose (HPMC) and 1 per cent calcium caseinate (CC) were used to make VI solutions, and 0.4 per cent α‐tocopherol acetate, 7.5 per cent gluconal cal\tf="Pi3" \char"31 (GC) and 0.04 per cent zinc lactate (ZL) were incorporated into the VI solutions. Vitamin E content, color, and selected physicochemical properties of fortified fresh‐cut apples were analyzed.

Findings

Results showed that VI treatment with 20 per cent HFCS solution containing 0.4 per cent α‐tocopherol acetate increased vitamin E content up to 21.8 mg in 100 g of fresh‐cut apples, while 12.0 mg and 20.2 mg vitamin E were achieved when using 1 per cent HPMC or 1 per cent CC as VI solutions, respectively. Calcium and zinc content were also increased to 146.6 mg and 1.7 mg in 100 g of apples, respectively, when adding 7.5 per cent GC and 0.04 per cent ZL along with the vitamin E into the VI solutions. Use of HFCS, HPMC and CC as VI solutions resulted in different effects on the physiochemical properties of fresh‐cut apples. While HFCS is promising for vitamin E fortification and retention of natural apple color, HPMC and CC can be used to achieve similar vitamin E fortification with the least impact on the soluble solids and moisture contents of apples.

Originality/value

The study demonstrates that there is great potential for developing high quality, vitamin E and minerals fortified fresh‐cut apples using vacuum impregnation technology, thus further enhancing the health benefit of the apples.

Details

Nutrition & Food Science, vol. 35 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

Content available
Article
Publication date: 22 May 2009

320

Abstract

Details

Nutrition & Food Science, vol. 39 no. 3
Type: Research Article
ISSN: 0034-6659

Article
Publication date: 29 March 2019

Xueqin Kang, Chi Yao and Shirong Ge

This paper aims to investigate the effect of simulated body fluid (SBF) on biodegradation and tribological properties of ultrahigh molecular weight polyethylene (UHMWPE) and…

Abstract

Purpose

This paper aims to investigate the effect of simulated body fluid (SBF) on biodegradation and tribological properties of ultrahigh molecular weight polyethylene (UHMWPE) and UHMWPE stabilized with α-tocopherol.

Design/methodology/approach

The samples of UHMWPE and UHMWPE stabilized with α-tocopherol were prepared by a hot-pressing method, and then immersed in SBF for one year. Tribological test was performed on a UMT-2 tribometer.

Findings

The crystallinity and tribological properties increased slightly after UHMWPE stabilized with α-tocopherol, whereas the O/C ration decreased slightly. The crystallinity and O/C ratio increased after all samples immersed in SBF for one year. This resulted in the deterioration of tribological properties and the wear mechanism change. The tribological properties change was smaller in UHMWPE stabilized with α-tocopherol than that in UHMWPE, because the oxidation resistance of UHMWPE was increased by α-tocopherol.

Originality/value

The results of the experimental studies demonstrated and compared the biodegradation behavior and tribological properties of UHMWPE, UHMWPE stabilized with α-tocopherol, and after they immersed in SBF for one year.

Details

Industrial Lubrication and Tribology, vol. 71 no. 3
Type: Research Article
ISSN: 0036-8792

Keywords

Article
Publication date: 18 April 2009

Muharrem Ergun and Nazan Ergun

A major challenge facing the fresh‐cut industry is maintaining and preserving the quality of minimally processed or fresh‐cut produce. A low temperature regime, although…

1769

Abstract

Purpose

A major challenge facing the fresh‐cut industry is maintaining and preserving the quality of minimally processed or fresh‐cut produce. A low temperature regime, although insufficient, has been the main method of overcoming this challenge so far. Thus, methods preserving the quality and extending the shell life of minimally processed or fresh‐cut produce are needed. This paper seeks to propose that honey could be used to preserve the fresh‐like quality of minimally processed pomegranate arils and extend their shelf life.

Design/methodology/approach

Manually extracted pomegranate arils were treated with water as control, 10 or 20 per cent diluted honey solution each for five minutes, then held at 4°C for ten days. Changes in organoleptic and visual quality, softening, soluble solids content, pH, absorbance at 446 and 510nm, and total aerobic count were recorded during the ten‐day storage period.

Findings

The study found that honey solution dip treatments extended the fresh‐like quality of minimally processed arils by delaying quality loss, microbial development, and pigment changes.

Practical implications

The paper shows that honey dip treatment may be used, depending on commodity, to preserve quality and extend the shelf life of minimally processed or fresh‐cut produce in the food‐processing industry.

Originality/value

The study pays particular attention to minimally processed pomegranate arils, by adapting a potentially safe organic method, the use of honey dips.

Details

British Food Journal, vol. 111 no. 4
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 3 June 2019

Sandriane Pizato, Raquel Costa Chevalier, Marcela Félix Dos Santos, Tailine Saturnino Da Costa, Rosalinda Arévalo Pinedo and William Renzo Cortez Vega

The purpose of this paper is to evaluate the shelf-life of minimally processed pineapple when subjected to the use of different edible coatings.

Abstract

Purpose

The purpose of this paper is to evaluate the shelf-life of minimally processed pineapple when subjected to the use of different edible coatings.

Design/methodology/approach

The pineapples were peeled and cut into cubes. The gums were prepared by dissolving them in distilled water and then heated to total dissolution. After calcium chloride, citric acid and ascorbic acid and glycerol were added in the solutions. The pieces of pineapple were completely submerged in the respective solutions and then drained. Four treatments were obtained, namely: T1 – control treatment (pineapple without coating); T2 – pectin; T3 – tara; T4 – xanthan. The cubes were stored in PET by 12 days at 4±1°C. Analyzes were carried out of mass loss, pH, titratable acidity, soluble solids, microbiological and sensory analysis.

Findings

It was possible to observe that the use of evaluated coatings was efficient to maintain the conservation of minimally processed pineapple in all analyzes, when compared with the control sample. The treatment with tara gum showed the best results to those obtained by the other studied gums.

Practical implications

The study may help small-scale establishments to increase the shelf-life of minimally processed pineapple.

Originality/value

Tara gum reduced the mass loss, delayed the microbial growth and maintained the sensorial quality of minimally processed pineapples for a longer time.

Details

British Food Journal, vol. 121 no. 7
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 11 November 2019

Hakima Mir, Djamil Krouf, Nawal Taleb-Dida, Sadia Berzou, Akila Guenzet and HadjMostefa Khelladi

This study aims to investigate the possible effect of Citrus latifolia (CL) extract on biomarkers of oxidative stress, including lipid peroxidation products in rats fed a high…

Abstract

Purpose

This study aims to investigate the possible effect of Citrus latifolia (CL) extract on biomarkers of oxidative stress, including lipid peroxidation products in rats fed a high cholesterol diet

Design/methodology/approach

Hypercholesterolemia was induced by feeding normocholesterolemic rats 1 per cent cholesterol-enriched diet for 15 days. An experimental group (n = 20) was divided into two groups (n = 10) and fed the same diet with or without CL lyophilized aqueous extract (1 per cent) for four weeks. At day 28, ten rats from each group were killed.

Findings

Treatment with CL lyophilized aqueous extract compared with the untreated group had decreased plasma total cholesterol (TC) (−36 per cent), triacylglycerols (−48 per cent), isoprostanes values (−74 per cent) and reduced thiobarbituric acid reactive substances in erythrocytes (−21 per cent). However, the supplementation of CL peels in the hypercholesterolemic diet enhanced superoxide dismutase (+69 per cent), glutathione reductase (+30 per cent) and catalase activities (+34 per cent).

Originality/value

In hypercholesterolemic rats, administering CL extract ameliorates dyslipidemia and attenuates lipid peroxidation in tissues. These results suggest that CL could be beneficial in the primary treatment of hypercholesterolemia and oxidative damage caused by a high-cholesterol diet.

Details

Nutrition & Food Science, vol. 49 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 February 1993

K.G.B. Bakewell

Contends that information should be added to the six managementfunctions enunciated by Henri Fayol in 1916. Considers some problems ofinformation: the awareness problem;…

1404

Abstract

Contends that information should be added to the six management functions enunciated by Henri Fayol in 1916. Considers some problems of information: the awareness problem; government neglect of the information function; inadequate indexing; poor administration in libraries; and information overload. Discusses the potential of information technology and pays attention to the difficulties experienced by developing countries.

Details

Information Management & Computer Security, vol. 1 no. 2
Type: Research Article
ISSN: 0968-5227

Keywords

Content available
Book part
Publication date: 14 October 2022

Moran Benisty

The definition of the term “family” around the Western world is more heterogeneous than ever before and so are its roles and the social expectations of it. However, prisoners’…

Abstract

The definition of the term “family” around the Western world is more heterogeneous than ever before and so are its roles and the social expectations of it. However, prisoners’ families (specifically parents and siblings) are expected to support their incarcerated son/brother as they are perceived responsible for his choices and as having the closest relationship with him. Based on a study of parents and siblings of incarcerated men in Israel, this chapter’s goal is to shed light on families’ choice to support their incarcerated son or brother and the struggles this choice entails. A thematic analysis of semi-structured interviews with 17 parents and 10 siblings of incarcerated men in Israel showed that nuclear family members may experience various struggles throughout the legal proceedings, including family hardships, negative social experiences, and negative experiences with formal institutions – all leading to social self-exclusion. Looking through the intersectionality lens, the findings show that when accumulating hardships that prisoners’ families experience encounter perceived harsh institutional systems of oppression, preordained marginalization can be deepened as families operate in opposition.

Details

The Justice System and the Family: Police, Courts, and Incarceration
Type: Book
ISBN: 978-1-80382-360-7

Keywords

Book part
Publication date: 17 October 2022

William Clayton

This chapter is a review and discussion of the experience of becoming an Electric Vehicle (EV) owner, with a focus on the importance of online EV communities on social media

Abstract

This chapter is a review and discussion of the experience of becoming an Electric Vehicle (EV) owner, with a focus on the importance of online EV communities on social media platforms in providing informal support to new owners during the transition into EV ownership and use.

Becoming an EV owner represents a significant disruption to drivers’ very established and comfortable driving practices. Electric cars force their owners to re-think long-habitual aspects of the driving experience, including driving behaviour, refuelling (practicalities and etiquette), route planning, and the extent of the car’s ‘sphere of access’.

Because of this disruption, new EV owners regularly encounter challenges, including charging, range, new technology, route planning, etiquette, and more. People often need support to overcome these challenges, and EV owner groups on social media are an important source of such support; new owners can receive advice on a range of issues. This chapter presents data extracted from EV owner social media group posts, analysing the discussions and advice that EV owners offer one another, and exploring the various forms of important support available to new owners/drivers.

This chapter shows how online EV communities are very actively used by EV owners and are of particular importance for new owners. These communities welcome new owners/drivers, offer support and advice, respond to questions, give recommendations, and encourage socialising and a form of group identity/bonding. With EV ownership rapidly increasing in many countries, online EV communities have a very important role to play in helping facilitate the international transition to electric mobility.

Details

Electrifying Mobility: Realising a Sustainable Future for the Car
Type: Book
ISBN: 978-1-83982-634-4

Keywords

Article
Publication date: 4 July 2023

Stephanie Halbrügge, Paula Heess, Paul Schott and Martin Weibelzahl

The purpose of this paper is to examine how active consumers, i.e. consumers that can inter-temporally shift their load, can influence electricity prices. As demonstrated in this…

Abstract

Purpose

The purpose of this paper is to examine how active consumers, i.e. consumers that can inter-temporally shift their load, can influence electricity prices. As demonstrated in this paper, inter-temporal load shifting can induce negative electricity prices, a recurring phenomenon on power exchanges.

Design/methodology/approach

The paper presents a novel electricity-market model assuming a nodal-pricing, energy-only spot market with active consumers. This study formulates an economic equilibrium problem as a linear program and uses an established six-node case study to compare equilibrium prices of a model with inflexible demand to a model with flexible demand of active consumers.

Findings

This study illustrates that temporal coupling of hourly market clearing through load shifting of active consumers can cause negative electricity prices that are not observed in a model with ceteris paribus inflexible demand. In such situations, where compared to the case of inflexible demand more flexibility is available in the system, negative electricity prices signal lower total system costs. These negative prices result from the use of demand flexibility, which, however, cannot be fully exploited due to limited transmission capacities, respectively, loop-flow restrictions.

Originality/value

Literature indicates that negative electricity prices result from lacking flexibility. The results illustrate that active consumers and their additional flexibility can lead to negative electricity prices in temporally coupled markets, which in general contributes to increased system efficiency as well as increased use of renewable energy sources. These findings extend existing research in both the area of energy flexibility and causes for negative electricity prices. Therefore, policymakers should be aware of such (temporal coupling) effects and, e.g. continue to allow negative electricity prices in the future that can serve as investment signals for active consumers.

Details

International Journal of Energy Sector Management, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 1750-6220

Keywords

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