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The purpose of this study initially was to explore how graduate teaching assistants’ (GTAs) peer-to-peer interactions in a teaching development seminar (TEAC 530, offered at Midwestern State University) shaped their experiences in the seminar. However, as this study unfolded, the author learned that the neoliberal social structure enveloping TEAC 530 informed how GTAs interacted with their peers. It became necessary to interrogate how the seminar, against a neoliberal backdrop, shaped GTAs’ interactions.

Using an ethnographic methodological approach, this inquiry drew from fieldnotes from 21 different TEAC 530 sessions, with collection occurring over the course of 15 months. This project also drew upon 18 semi-structured interviews and analysis of relevant documents.

Neoliberalism’s influence on TEAC 530’s structure and learning goals created conditions that did not forge strong GTA peer connections; the extent to which GTAs got to know each other and build relationships was questionable. Fruitful working peer relationships were inconsistent, making it challenging for GTAs to learn and contrast their experiences and understandings about teaching with peers.

Neoliberalism’s influence on TEAC 530 undermined the seminar’s community of practice design, limiting the scope and depth of GTAs’ peer interactions, which in turn limited the facilitation of GTAs’ teaching preparation.

This chapter examines the University of Southern Maine's experience seeking national accreditation through the Teacher Education Accreditation Council (TEAC). We share positive benefits from the process as well as the opportunity costs that come with the large commitment of time, energy, and resources to a national accreditation process. In conclusion, we discuss what there is to learn from our case that can shed light on the issue of how the accreditation process contributes to or detracts from developing a professionalized teacher corps through colleges of education.

Examines the antioxidant activities of a range of hydroxy‐substituted phenolic acids by estimating their relative abilities to scavenge the ABTS_+ radical cation generated in the aqueous phase, expressed as the Trolox equivalent antioxidant capacity (TEAC value). These common food components have varying reducing abilities, dependent on the positions and extent of hydroxylation of their phenol ring. Reports the research results which suggest that some simple phenolic acids are most effective antioxidants, up to two to three times as active as vitamin C. Their relative abundance in fruits, oils, etc. indicates that they may be highly significant contributors to the overall dietary antioxidant intake. Para‐coumaric acid (4‐hydroxycinnamic acid) was found to have a TEAC value of 2.2mM (more than twice the antioxidant activity of vitamin C). Ferulic acid (3‐methoxy, 4‐hydroxycinnamic acid), the active component of oryzanol (rice bran oil) was found to have a TEAC value of 1.9 mM and gallic acid (3, 4, 5‐trihydroxybenzoic acid) a TEAC of 3.0mM (i.e. three times the antioxidant activity of vitamin C). Discusses the significance of these and other related compounds as food antioxidants and as non‐nutrient antioxidants in the diet.

In her children's book, Stone Soup, Heather Forest (1998) recreates a popular European folktale about people wanting to make soup but lacking the typical ingredients…. As the story unfolds, they discover the possibilities that are available when individuals come together to make soup out of a stone and with the contribution of each member – a carrot, a potato – and “a magical ingredient…sharing.” Within this chapter, we tell our story of seeking national accreditation for the Urban Teacher Education Program (UTEP) at Rutgers University-Newark (RU-N)…. This story is crafted through personal experience narratives that illuminate the contribution of each author toward making our UTEP soup…. As in the story of Stone Soup…, we lack the typical ingredients to achieve accreditation, and we continue to make it happen.

Literature has consistently reported that coloured plants are rich in dietary bioactive compounds. Therefore, this study aims to compare the total phenolic content and antioxidant activities in selected coloured plants (blue butterfly pea flower, roselle calyx, yellow bell pepper and purple sweet potato).

Total Phenolic Content (TPC) was determined using Folin–Ciocalteu assay, while antioxidant activities were evaluated using 2,2-dophenyl-1-picryl-hydrazyl-hydrate (DPPH) radical scavenging, Ferric Reducing Antioxidant Power (FRAP) and Trolox Equivalent Antioxidant Capacity (TEAC) assays.

TPC was reported from 273.15 ± 19.57 µg GAE/g DW (blue butterfly pea flower extract) to 363.10 ± 7.94 µg GAE/g DW (roselle calyx extract). Antioxidant activities as determined by DPPH assay ranged from 17.26 ± 0.06% (purple sweet potato extract) to 83.38 ± 1.04% (yellow bell pepper extract); while for FRAP assay was 4.92 ± 0.18 mg Fe (II)/g DW (purple sweet potato extract) to 128.33 ± 11.59 mg Fe (II)/g DW (roselle calyx extract). On the other hand, TEAC values were in the range of 15.26 ± 2.83 µg Trolox/g DW (roselle calyx extract) to 364.27 ± 7.14 µg Trolox/g DW (blue butterfly pea flower extract). A significant moderate positive correlation was observed between TPC and DPPH (r = 0.562) as well as TPC and FRAP (r = 0.686).

This study was the first to compare the total phenolic content and antioxidant activities in coloured plants. Findings derived from this study can be extended to the formulation of natural food colourants and nutraceuticals.

The major objective of this research work was to evaluate various physico-chemical characteristics, such as, chemical composition, antioxidant capacity, objective color and texture profile analysis (TPA) of the wheat flour/chickpea flour (CF) blends, so that nutritious baked products could be consumed by the type-2 diabetic persons.

Wholegrain wheat flour (WGF) and white wheat flour (WWF) were substituted with CF at 0 to 40% levels. These wheat flour/CF blends were analyzed for proximate composition, the prepared dough and baked breads were tested for objective color, antioxidant capacity as trolox equivalent antioxidant capacity (TEAC), malondialdehyde (MDA) and total phenolic content (TPC) and TPA.

WGF had the highest TEAC (117.42 mM/100g) value, followed by WWF (73.98 mM/100g) and CF (60.67 mM/100g). TEAC, MDA and TPC values varied significantly among all the three flour samples.

Inclusion of whole chickpea (without dehulling) flour in such type of blends would be another interesting investigation during the future research studies.

These research findings have a great potential for the production of these baked products for human consumption on an industrial scale.

Production of breads using wheat flour and CF blends would benefits the consumers.

Production of Arabic and pan breads using wheat flour and CF blends would, therefore, combine the benefits of both the needed proteins of plant origin and the health-promoting bioactive compounds, in a most sustainable way for the consumers.

The School of Education at Utah Valley University has grown relatively quickly from a limited teacher education program to an elementary and secondary education licensure program with over 800 juniors and seniors. Growth on this level is accompanied by significant change, particularly with reference to programmatic requirements, assessment, and accreditation. The School of Education faculty has worked over several years to define its mission and philosophy, determine the program structure and evaluation procedures, and pursue accreditation. Developing a culture that responds to accountability requirements, while staying true to the school's philosophic beliefs and practical restrictions, has been an on-going effort. However, these “tensions of change” have resulted in a faculty who work as a team to act in response to issues revealed by observation and assessment, to continually advance our mission-to prepare excellent teachers for our community's schools.

The purpose of this paper was to develop a loaf bread enriched with naranjilla (lulo) fruit (shells, seeds and pulp) and determine the technical quality, sensory acceptability and bioavailability (by in vitro digestion) of antioxidant components.

Loaf bread was prepared by using a no-time bread-making process. The crumb moisture, specific volume, crust and crumb color, texture profile analysis, analysis of the crumbs' alveoli, sensory evaluation, in vitro simulation of gastrointestinal digestion and antioxidant capacity were determined. Data were analyzed with one-way ANOVA (α = 0.05).

The specific volume was reduced by 21% (4.62 cm3/g, p < 0.0001), and the hardness was increased by 70% (2.9 N, p < 0.0001). Enrichment of the bread with naranjilla fruit (NF) contributes a yellowish coloration to the bread, which was very well accepted by the consumers and could be considered a natural colorant alternative. Moreover, the sensory evaluation indicated that the analyzed attributes (appearance, color, odor, taste, firmness and overall quality) of the naranjilla bread presented scores higher than 6.5 of 9 points hedonic scale. Naranjilla in the bread formulation had good acceptability by consumers. Naranjilla-enriched bread had an increase in total phenolic (TP)compounds and total carotenoids. In the product without digestion, naranjilla bread increased 1.7 times for TP, 50 times for CT and 1.3 times for TEAC, compared to the control bread (p < 0.0001). The percentage of bioaccessibility for fresh bread without digestion was 39.2 and 53.9% for the control and naranjilla bread, respectively. The addition of NF contributes to a higher TP compounds content and favors its bioavailability.

For bread production, fruits that do not meet the quality standards to be consumed as a natural fruit can be used. In this way, these fruits can contribute as a potential use to reduce agro-industrial waste and as a natural colorant.

Naranjilla is a native fruit from the subtropical Andean regions, which has high ascorbic acid concentrations, making it a fruit rich in antioxidants. Naranjilla-enriched bread contributes with beneficial compounds for the consumer.

Salak (Salacca zalacca) is an underutilised fruit. The bioactivities of this fruit have rarely been studied scientifically. Thus, the present study aimed to determine the antioxidant activity of extracts derived from the peel, fruit and kernel of the Salak fruit, as well as the hypoglycemic and anti-hypertensive properties of Salak peel extracts.

The peel, fruit and kernel of the Salak were extracted using distilled water, methanol and ethanol. Antioxidant activities, angiotensin-converting enzyme (ACE) and alpha-amylase inhibition properties of the extracts were estimated via in vitro standard methods. Besides, the total phenolic content (TPC) and total flavonoid content (TFC) of the extracts were also determined in the present study. The antioxidant activities of different parts of Salak extracts were determined by ferric-reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) methods. Percent of radical scavenging properties were calculated via DPPH assay. The hypoglycemic and anti-hypertensive properties of Salak peel were evaluated using alpha-amylase inhibition and ACE assays, respectively.

Fruit extracts of Salak in methanol were found to exhibit the highest TPC (10.27 ± 0.12 mg GAE/g), TFC (11.04 ± 0.89 mg CE/g) and antioxidant properties amongst all samples whereby the TPC and TFC were strongly correlated with antioxidant activities. On the other hand, distilled water extracted Salak kernel showed to have the lowest TPC (0.53 ± 0.05 mg GAE/g), TFC (0.37 ± 0.01 mg CE/g) and antioxidant properties amongst all the Salak extracts. Peel extracts exhibit comparable antioxidant activities with fruit extracts in the current findings. In addition, peel extracts indicated some extend of ACE and alpha-amylase inhibition activities regardless of the solvents used. Methanol and ethanol peel extracts indicated no significant difference (p < 0.05) ACE (98%) and alpha-amylase (90%) inhibition activities. However, distilled water extracted Salak peel showed significantly lower ACE and alpha-amylase inhibition in comparison to methanol and ethanol peel extracts.

The present findings suggested that the fruit of Salak exhibits the highest antioxidant properties, followed by the peel and lastly, the kernel, which shows the lowest antioxidant properties amongst all the samples. The results also indicated that the peel extracts have ACE and alpha-amylase inhibition activities.

The purpose of this paper is to investigate the inhibiting properties of six quaternary ammonium salts, three cationic surfactants and two non‐ionic surfactants in 2 M KOH. An attempt also was made to correlate some molecular parameters of these compounds with their corrosion inhibitor efficiency.

The inhibition efficiencies of quaternary ammonium salts, cationic surfactants and non‐ionic surfactants on the corrosion of zinc in 2 M KOH solution were investigated by potentiodynamic polarisation, electrochemical impedance spectroscopy and linear polarisation methods.

Inhibition efficiencies of quaternary ammonium salts were found to be due to physical absorption on the cathodic sides of zinc electrode and dependence of inhibition efficiencies on substituents were found. Physical adsorption of cationic surfactants on zinc electrode slowed down both anodic and cathodic reactions; thus they were found to be mixed type inhibitors. On the other hand, inhibition behaviour of non‐ionic surfactants was found to be due to adsorption on zinc via polar groups. It was found that non‐ionic surfactants behaved as mixed type inhibitors.

Clarifies the role of molecular structure and substituents on the inhibition efficiency of surfactants and quaternary ammonium compounds on the corrosion of zinc in alkaline media.