Gazi University Journal of Science Part A: Engineering and Innovation最新文献

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Kinetics of Nonenzymatic Browning Reactions in Pumpkin Puree During Storage 南瓜泥在储存过程中的非酶褐变反应动力学

Gazi University Journal of Science Part A: Engineering and Innovation Pub Date : 2024-02-06 DOI: 10.54287/gujsa.1400745

Feryal Karadeni̇z, Betül Işik, Osman Aslanali̇, Soner Kaya, Fatma Mi̇di̇lli̇

{"title":"Kinetics of Nonenzymatic Browning Reactions in Pumpkin Puree During Storage","authors":"Feryal Karadeni̇z, Betül Işik, Osman Aslanali̇, Soner Kaya, Fatma Mi̇di̇lli̇","doi":"10.54287/gujsa.1400745","DOIUrl":"https://doi.org/10.54287/gujsa.1400745","url":null,"abstract":"Pumpkins (Cucurbita moschata) are a great source of essential nutrients counting vitamins, minerals, carotenoids, and dietary fiber. Due to their healthy composition, it draws consumer attention. Pumpkin puree is used for preparation of baby foods, soups, flour, jam, jellies, and desserts. To assess the main quality parameters of the foods such as color and hydroxymethylfurfural (HMF) formation, CIE-L*a*b* color changes and HMF formation which is also an indicator of Maillard browning reactions were evaluated storing the pumpkin puree at 27°, 37° and 47°C for 17 weeks. Kinetic parameters for HMF formation and color changes were calculated. The findings showed that HMF quantity linearly increased with the temperature and storage duration following the reaction model of zero order. The values of b* coordinate, Lightness, Chroma, and hue lessened linearly as a* coordinate values increased linearly fitting zero order reaction kinetic. By means of Arrhenius equation, the temperature dependency of the rate constant of color variation was demonstrated and the values of the activation energy (kj mol-1) were calculated as 76.15, 30.60, 46.08, 28.44, 27.61 and 38.32 for HMF formation, Lightness, a* coordinate, b* coordinate, Chroma, and hue, respectively.","PeriodicalId":510341,"journal":{"name":"Gazi University Journal of Science Part A: Engineering and Innovation","volume":"21 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139862123","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}

引用次数: 0

General Purpose and Focused Invention, Market Value, and Productivity 通用和重点发明、市场价值和生产力

Gazi University Journal of Science Part A: Engineering and Innovation Pub Date : 2024-02-06 DOI: 10.54287/gujsa.1357879

Burak Dindaroğlu

{"title":"General Purpose and Focused Invention, Market Value, and Productivity","authors":"Burak Dindaroğlu","doi":"10.54287/gujsa.1357879","DOIUrl":"https://doi.org/10.54287/gujsa.1357879","url":null,"abstract":"I study returns to general purpose and focused invention at the firm level for a panel of manufacturing firms in the U.S. for the period 1976-1995, by studying their relationships with market value and Total Factor Productivity. I construct stocks of patents that lie at the two relevant tails of the distribution of the generality index (Trajtenberg et al., 1997; Henderson et al, 1998) to measure general purpose and focused invention at the firm level. In line with expectations, there is a market value premium to focused invention, and a productivity premium to general purpose invention. Estimates for the value of focus indicate that moving a single patent from the upper tail of the generality distribution to the lower tail would increase market value by .24×q million 1992 dollars on average, where q is Tobin’s q. The firm with the average general patent stock would gain 6.7×q million in market value if all its patents at the highest quartile of the generality distribution were moved to the lowest. In terms of the value of general purposeness, moving all its focused patents to the general category increases Total Factor Productivity by 2.3% to 2.8%, and five-year productivity growth by 3.9% to 5.2%, for the average firm. A potential implication is that corporate basic research is associated with significant long-term benefits in terms of productivity growth.","PeriodicalId":510341,"journal":{"name":"Gazi University Journal of Science Part A: Engineering and Innovation","volume":"9 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139800261","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}

引用次数: 0

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