The Open Food Science Journal最新文献

{"title":"Physiological, morphological characteristics and blood profile of female elite Brazilian soccer players according to position","authors":"Paulo Roberto Santos Silva, A. Pedrinelli, Bruna B. Osorio, Thais P. Aquino, J. Greve, A. Hernandez, G. Guimãraes","doi":"10.23954/OSJ.V6I2.2724","DOIUrl":"https://doi.org/10.23954/OSJ.V6I2.2724","url":null,"abstract":"The main goal of this study was to identify the performance parameters and blood profile found among female soccer players. The second aim was to examine if there were any systematic differences between players assigned to different playing positions. Thirty-six players (age: 23.7 ± 3.5 y; weight: 61.9 ± 5.7 kg; height: 165.7± 6.2 cm) underwent a set of laboratory tests (cardiopulmonary exercise test, skinfold measurements, Wingate test, sit-and-reach test, and blood biochemical tests). The following results were verified: maximal oxygen uptake (53±3.9 mL.kg-1.min-1), second ventilatory threshold (11.5 ± 0.8 km.h-1), body fat (14.1 ± 2.9%), Wingate anaerobic test (peak power: 9.5 ± 0.8 w.kg-1; mean power: 7.3 ± 0.4 w.kg-1 and fatigue index: 55.5 ± 4.9%),  flexibility test [sit-and-reach]  (18.1 ± 2.9 cm) and biochemical parameters of blood (Hb:13.9 ± 0.3 g.dL-1; iron: 85.2 ± 12.6 µ.dL-1; calcium: 9.2±0.5 mg.dL-1;  total cholesterol: 204.7 ± 34.7 mg.dL-1; HDL-c: 50.7± 3.6 mg.dL-1; LDL-c: 125.8± 23.3 mg.dL-1; triglycerides: 96.8±18.5 mg.dL-1). In conclusion, the current results indicate that present elite players' physiological characteristics are similar to those previously shown, despite the rapid changes of the female soccer game worldwide. However, data showed that different playing positions had different physiological and anthropometrics differences.  ","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"30 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83420347","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The offer of corporate social responsibility and business ethics courses in university accounting undergraduate programs: A comparative analysis among administrative sciences","authors":"Irene Buele Nugra, Andrea Pesantez","doi":"10.23954/OSJ.V6I2.2875","DOIUrl":"https://doi.org/10.23954/OSJ.V6I2.2875","url":null,"abstract":"Business failures in the 1980s, in the United States, have prompted the undergraduate programs of Business Administration, Public Administration, Foreign Trade, Accounting and Auditing, Economics, Finance, Management and Leadership, Human Talent Management, Transportation Management, Business Management, Marketing, International Business and Tourism to strengthen the techniques and processes of education of the future professionals, based on the teaching of social responsibility and ethics.  Hence, the main purpose of this research is to analyze the presence of subjects related to Business Ethics and Corporate Social Responsibility (CSR) at Universities and Polytechnic Schools that are within the National Public and Private classification, and which receive allocations and revenues from the State in Ecuador.  For this purpose, null hypotheses (Ho) and alternative hypotheses (H1) have been proposed, obtaining significant statistical evidence in the analysis of 89 curricula of administrative science programs.  The analysis shows that the offer of the 47 studied subjects of social responsibility, and 75 of ethics does not depend on whether the university is public or private to receive allocations and revenues from the State, but it does depend on the type of program or degree that is being offered. These higher education subjects are important to help, the future professional, remember his or her correct behavior, commitment, and actions in the company, in society, and in the environment.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84471323","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Supercritical Fluid Extraction from Aguaje (Mauritia Flexuosa) Pulp: Overall Yield, Kinetic, Fatty Acid Profile, and Qualitative Phytochemical Profile","authors":"Larry O Chañi-Paucar, Edgar Torres Yali, Júlio César Maceda Santivañez, Dina Aro Garcia, Júlio C F Jonher, M. Meireles","doi":"10.2174/1874256402113010001","DOIUrl":"https://doi.org/10.2174/1874256402113010001","url":null,"abstract":"RESEARCH ARTICLE Supercritical Fluid Extraction from Aguaje (Mauritia Flexuosa) Pulp: Overall Yield, Kinetic, Fatty Acid Profile, and Qualitative Phytochemical Profile Larry Oscar Chañi-Paucar, Edgar Torres Yali, Júlio César Maceda Santivañez, Dina Aro Garcia, and Maria Angela A Meireles School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, CEP, 13083-862, Campinas, SP, Brazil Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional Amazónica de Madre de Dios (UNAMAD), Av. Jorge Chávez s/n, ZIP Code: 17001, Madre de Dios, Peru Bioprospection and Biotechnology Laboratory, National Institute of Amazonian Research, Av. Andre Araujo, 2936, CEP, 69067-375, Manaus, Brazil","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"28 1","pages":"1-11"},"PeriodicalIF":0.0,"publicationDate":"2021-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88414567","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Thermoelectric generators","authors":"Jayamin Patel, Manmohan Singh","doi":"10.23954/osj.v6i2.2709","DOIUrl":"https://doi.org/10.23954/osj.v6i2.2709","url":null,"abstract":"As the world is changing and developing with every passing day, the requirements of power are also increasing. There is a shift in utilizing the electrical energy as much as possible and for this reason, many countries have already made policies for completely ruling out the machines which don’t run on electricity. Apart from electricity, there are other forms of energy that can be used to convert that form into a more desirable form. For example, in a plant where the smoke comes out of the chimneys or in a car, the smoke carries a large amount of thermal energy with it. This energy is nothing but a waste and reduction in the efficiency of the systems. If somehow, this energy could be recovered, the efficiency can be increased. Thermoelectric generators serve for this purpose. Thermos electric generators get the heat and using the principle of heat conduction and p and n type materials, the heat can be directly converted into the electricity. There are many materials available in the market for p and n type but in our case, we chose silicon germanium which is also one of the most commonly used. First of all, a single module of thermoelectric generator will be made using p and n type material, as well as using conductive material and some ceramic substance. Then, the entire assembly will be made and this assembly will be exported to Ansys where custom materials will be added and applied on to the geometry. After performing analysis on full model, a comparative study will be presented in which the effect of material of conductive plate on to the voltage difference will be studied","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"11 3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90220757","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physical, Proximate and Sensory Properties of Cake Produced using Shea Butter as Shortening","authors":"A. OsunrinadeOludolapo, O. AzeezAbibat, A. BabalolaKafayat, O. BamisayeYemisi","doi":"10.2174/1874256402012010018","DOIUrl":"https://doi.org/10.2174/1874256402012010018","url":null,"abstract":"\u0000 \u0000 Shea butter is the under-consumed vegetable fat and oil. Making shea butter a part of food components in confectionaries would increase its utilization.\u0000 \u0000 \u0000 \u0000 In this study, the cake was produced by incorporating shea butter as shortening.\u0000 \u0000 \u0000 \u0000 Shea butter to margarine ratio was 100: 0, 50:50, 40:60, 30:70, and 0:100%, and additional cake samples were produced using flashed shea butter. Standard methods determined the physical and proximate properties of the cake samples, while 25-member panelists did the sensory evaluation. Statistical significance was done at p<0.05. The height, weight, and volume of the cake samples ranged from 3.2 to 3.9 cm, 39 to 50 g, and 625 cm3 to 1026 cm3, respectively. The ranges of moisture, fat, protein, carbohydrate, crude fiber, and the ash content of cakes were 13.7-17.3, 24.3- 30.7, 4.4-8.6, 43-50, 0.10-1.10, and 2.9-3.9%, respectively. The energy value of cake samples in kcal ranged from 440 to 471.\u0000 \u0000 \u0000 \u0000 There was no significant difference (p>0.05) in the height and volume of the cakes produced from 100% shea butter and 100% margarine. The fat, crude fiber, and ash content increase with the increase in Shea butter substitution. There was no significant difference in the taste and appearance of cake samples from 100%, 70%, 60%, and 50% margarine.\u0000 \u0000 \u0000 \u0000 Cake samples produced with 60% margarine and 40% shea butter were the most liked by the consumers. Acceptable cakes can be produced by the inclusion of up to 50% shea butter as part of the shortening.\u0000","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"116 1","pages":"18-23"},"PeriodicalIF":0.0,"publicationDate":"2020-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75347361","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A Comparative Study on Cultivars of Capsicum: Critical Assessment based on Colour Values, Pungency and total Capsaicinoids Content","authors":"Smitha Sarojam, N. Mohan, S. Paul, B. K. Chacko, N. Nema, Viju Jacob","doi":"10.2174/1874256402012010009","DOIUrl":"https://doi.org/10.2174/1874256402012010009","url":null,"abstract":"\u0000 \u0000 Chillies or red peppers are consumed globally as a spice, condiment, culinary and as folk medicine because of their pungent taste, spicy flavour and therapeutic values. Colour, pungency and capsaicinoids are the potential characteristic attributes for assessing the quality of the dried chilli and are accountable for market price, trade and standardisation of the oleoresins.\u0000 \u0000 \u0000 \u0000 The present study was designed to prepare crude oleoresins from nineteen varieties of chilli and to enrich carotenoids contents in oleoresin paprika and capsaicinoids extractives in oleoresin capsicum separately for the evaluation and standardisation of colour, pungency and total capsaicinoids content.\u0000 \u0000 \u0000 \u0000 Crude oleoresins from dried fruits of chilli were prepared using conventional solvent extraction method, which were further enriched for the carotenoid and capsaicinoids extractives by fractionation techniques, and yielded oleoresin paprika and oleoresin capsicum separately. Oleoresins and their derivatives were subjected to analytical estimation of colour values, pungency and capsaicinoids content. The colour content was quantified using a UV Vis Spectrophotometer, whereas pungency was determined using HPLC and quantified as Million Scoville Heat Units. Total capsaicinoids contents were also quantified.\u0000 \u0000 \u0000 \u0000 The highest extraction yield was found in the variety Teja (S-17) that is 8.82%, whereas enriched versions of oleoresin paprika and oleoresin capsicum were calculated higher in the varieties 273 and Teja (S-17) with the values 6.04 and 2.62%, respectively. The colour value of crude extract was the highest (3085.2 CU) in the variety 5531-IPM, whereas paprika was enriched high in the variety Lolly Chilli (3400.5 CU). The highest pungency (1.59 MSHU) was noted in the variety 5531-HPH. In the case of oleoresin capsicum, the pungency was highly enriched in the two varieties 4884 and Teja (S-17), with the MSHU values 6.11 and 5.5, respectively. Total capsaicinoids contents in the crude oleoresin were found maximum in the variety 5531-HPH (10.60%), whereas after purification (oleoresin capsicum), the maximum capsaicinoids contents were enriched in the varieties 4884 and Teja (S-17) with the values 40.73 and 36.67%, respectively.\u0000 \u0000 \u0000 \u0000 The outcome of our elaborated studies elucidates that Teja (S-17) 5531-HPH, 5531-IPM and 4884 varieties are better for extractive yield, pungency, and total capsaicinoids content, whereas 5531-IPM and Lolly Chilli varieties are better for colour extraction compared to all other varieties.\u0000","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"83 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85512830","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effective Teaching strategies in biological education: present and future prospects","authors":"Noreldaim Elkhidir","doi":"10.23954/osj.v5i4.2550","DOIUrl":"https://doi.org/10.23954/osj.v5i4.2550","url":null,"abstract":"Objective: The aim of this study is to explore the diversity of teaching strategies in biological education and expected results on acquisition of knowledge and fulfillment of learning outcomes in an attempt to identify which strategies work best with biology students. Methods: Three databases and search engines were used: Scopus, Google Scholars and Web of Science. Results: The teaching of biological sciences is experiencing evident transformations towards student-centered learning. As educational goals are being modernized in biology at present times. The more computer modelling, simulations and problem-based learning become part of the teaching strategy, the teaching of biology becomes more learner-centered to enhance learners’ critical thinking on complex biological processes.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"36 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86651650","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Antioxidant Activity Profiling of Acetonic Extract of Jamun (Syzygium cumini L.) Seeds in Different In-Vitro Models","authors":"N. Yadav, A. Pal, Sonam Sihag, N. C.R.","doi":"10.2174/1874256402012010003","DOIUrl":"https://doi.org/10.2174/1874256402012010003","url":null,"abstract":"The cellular level of Reactive Oxygen Species (ROS) is regulated by the interaction of complex antioxidant types of machinery in living systems. These natural antioxidants are well known to curtail the adverse effects of free radicals and withstand oxidative damage in biological entities. Antioxidants prevent the oxidation process that can damage cells in the body. They prevent the living system by scavenging the free radicals interactively and harmoniously and doing this get themselves oxidized instead of cells. When the ROS level rises, the damage becomes cumulative and results in incapacitating","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"122 1","pages":"3-8"},"PeriodicalIF":0.0,"publicationDate":"2020-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73537809","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Publishing scientific articles in the digital era","authors":"M. Pagliaro","doi":"10.20944/preprints201910.0057.v5","DOIUrl":"https://doi.org/10.20944/preprints201910.0057.v5","url":null,"abstract":"In the digital era in which over 4 billion people regularly access the internet, the conventional process of publishing scientific articles in academic journals following peer review is undergoing profound changes. Following physics and mathematics scholars who started to publish their work on the freely accessible arXiv server in the early 1990s, researchers of all disciplines increasingly publish scientific articles in the form of freely accessible and fully citeable preprints before or in parallel to conventional submission to academic journals for peer review. The full transition to open science, I argue in this study, requires to expand the education of students and young researchers to include scholarly communication in the digital era.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76825600","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Self-construal priming reconsidered: Comparing effects of two commonly used primes in the UK and China","authors":"Shengyu Yang, V. Vignoles","doi":"10.23954/osj.v5i3.2418","DOIUrl":"https://doi.org/10.23954/osj.v5i3.2418","url":null,"abstract":"Self-construal priming was devised to mimic the effects of chronic cross-cultural differences. Primes designed to activate independent/interdependent self-construals have been found to affect numerous culturally relevant outcomes. However, researchers have rarely checked precisely what these primes activated, nor tested their cross-cultural equivalence. We compared two common priming tasks, Similarities vs. Differences with Family and Friends (SDFF) and Sumerian Warrior Story (SWS), across seven dimensions of independence/interdependence among 118 British and 178 Chinese participants. The two tasks activated different combinations of self-construal dimensions. SWS showed a similar pattern of effects across cultures, whereas SDFF more strongly affected Chinese participants. Neither manipulation closely mimicked the pattern of pre-existing cross-cultural differences between samples. We propose researchers should develop more precisely targeted self-construal primes.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87363789","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}