1,109 research outputs found

    The stock market reaction to stock dividends in Nigeria and their information content

    Get PDF
    Purpose - The purpose of this paper is to examine whether stock dividend announcements create value for companies traded on the Nigerian stock market and to ascertain the nature of the information such announcements convey. Design/methodology/approach - A standard event study methodology, employing the market model, is applied to determine the abnormal returns both on and surrounding the stock dividend announcement date. A sample is broken down based on the timing of announcements and on the frequency with which the announcing companies' shares are traded. The authors also examine the information content of stock dividends by applying the x 2 technique to test the level of association between earnings, cash dividends and stock dividends. Findings - The findings suggest that companies that choose their own announcement date outside the Nigerian stock exchange announcement window experience positive abnormal returns if their stock is more frequently traded and negative abnormal returns if their stock is less frequently traded. In addition, support is found for both the cash substitution hypothesis and the signalling hypothesis as explanations for the information stock dividends convey to shareholders. Research limitations/implications - The small number of companies in the "early announcement" group may not permit a definitive view to be established about the stock market reaction to early stock dividend announcements for this group of companies. Practical implications - The findings are of practical relevance to researchers, practitioners and investors interested in companies listed on the Nigerian stock market as they reveal the extent to which the shares reflect fundamental information from corporate announcements. Originality/value - This paper adds to the very limited academic research on the stock market reaction to stock dividend announcements in Nigeria

    Stock assessment of the Queensland east coast common coral trout (Plectropomus leopardus) fishery

    Get PDF
    Common coral trout Plectropomus leopardus is an iconic fish of the Great Barrier Reef (GBR) and is the most important fish for the commercial fishery there. Most of the catch is exported live to Asia. This stock assessment was undertaken in response to falls in catch sizes and catch rates in recent years, in order to gauge the status of the stock. It is the first stock assessment ever conducted of coral trout on the GBR, and brings together a multitude of different data sources for the first time. The GBR is very large and was divided into a regional structure based on the Bioregions defined by expert committees appointed by the Great Barrier Reef Marine Park Authority (GBRMPA) as part of the 2004 rezoning of the GBR. The regional structure consists of six Regions, from the Far Northern Region in the north to the Swains and Capricorn–Bunker Regions in the south. Regions also closely follow the boundaries between Bioregions. Two of the northern Regions are split into Subregions on the basis of potential changes in fishing intensity between the Subregions; there are nine Subregions altogether, which include four Regions that are not split. Bioregions are split into Subbioregions along the Subregion boundaries. Finally, each Subbioregion is split into a “blue” population which is open to fishing and a “green” population which is closed to fishing. The fishery is unusual in that catch rates as an indicator of abundance of coral trout are heavily influenced by tropical cyclones. After a major cyclone, catch rates fall for two to three years, and rebound after that. This effect is well correlated with the times of occurrence of cyclones, and usually occurs in the same month that the cyclone strikes. However, statistical analyses correlating catch rates with cyclone wind energy did not provide significantly different catch rate trends. Alternative indicators of cyclone strength may explain more of the catch rate decline, and future work should investigate this. Another feature of catch rates is the phenomenon of social learning in coral trout populations, whereby when a population of coral trout is fished, individuals quickly learn not to take bait. Then the catch rate falls sharply even when the population size is still high. The social learning may take place by fish directly observing their fellows being hooked, or perhaps heeding a chemo-sensory cue emitted by fish that are hooked. As part of the assessment, analysis of data from replenishment closures of Boult Reef in the Capricorn–Bunker Region (closed 1983–86) and Bramble Reef in the Townsville Subregion (closed 1992–95) estimated a strong social learning effect. A major data source for the stock assessment was the large collection of underwater visual survey (UVS) data collected by divers who counted the coral trout that they sighted. This allowed estimation of the density of coral trout in the different Bioregions (expressed as a number of fish per hectare). Combined with mapping data of all the 3000 or so reefs making up the GBR, the UVS results provided direct estimates of the population size in each Subbioregion. A regional population dynamic model was developed to account for the intricacies of coral trout population dynamics and catch rates. Because the statistical analysis of catch rates did not attribute much of the decline to tropical cyclones, (and thereby implied “real” declines in biomass), and because in contrast the UVS data indicate relatively stable population sizes, model outputs were unduly influenced by the unlikely hypothesis that falling catch rates are real. The alternative hypothesis that UVS data are closer to the mark and declining catch rates are an artefact of spurious (e.g., cyclone impact) effects is much more probable. Judging by the population size estimates provided by the UVS data, there is no biological problem with the status of coral trout stocks. The estimate of the total number of Plectropomus leopardus on blue zones on the GBR in the mid-1980s (the time of the major UVS series) was 5.34 million legal-sized fish, or about 8400 t exploitable biomass, with an 2 additional 3350 t in green zones (using the current zoning which was introduced on 1 July 2004). For the offshore regions favoured by commercial fishers, the figure was about 4.90 million legal-sized fish in blue zones, or about 7700 t exploitable biomass. There is, however, an economic problem, as indicated by relatively low catch rates and anecdotal information provided by commercial fishers. The costs of fishing the GBR by hook and line (the only method compatible with the GBR’s high conservation status) are high, and commercial fishers are unable to operate profitably when catch rates are depressed (e.g., from a tropical cyclone). The economic problem is compounded by the effect of social learning in coral trout, whereby catch rates fall rapidly if fishers keep returning to the same fishing locations. In response, commercial fishers tend to spread out over the GBR, including the Far Northern and Swains Regions which are far from port and incur higher travel costs. The economic problem provides some logic to a reduction in the TACC. Such a reduction during good times, such as when the fishery is rebounding after a major tropical cyclone, could provide a net benefit to the fishery, as it would provide a margin of stock safety and make the fishery more economically robust by providing higher catch rates during subsequent periods of depressed catches. During hard times when catch rates are low (e.g., shortly after a major tropical cyclone), a change to the TACC would have little effect as even a reduced TACC would not come close to being filled. Quota adjustments based on catch rates should take account of long-term trends in order to mitigate variability and cyclone effects in data

    Refining grain structure and porosity of an aluminium alloy with intensive melt shearing

    Get PDF
    The official published version of the article can be obtained at the link below.Intensive melt shearing was achieved using a twin-screw machine to condition an aluminium alloy prior to solidification. The results show that intensive melt shearing has a significant grain-refining effect. In addition, the intensive melt shearing reduces both the volume fraction and the size of porosity. It can reduce the density index from 10.50% to 2.87% and the average size of porosity in the samples solidified under partial vacuum from around 1 mm to 100 ÎŒm.Financial support was obtained from the EPSRC and the Technology Strategy Board

    Fiber from fruit pomace: A review of applications in cereals-based products

    Full text link
    [EN] Fruit pomace is a by-product of the fruit processing industry composed of cell wall compounds, stems, and seeds of the fruit; after washing, drying, and milling, a material high in fiber and bioactive compounds is obtained. In bakery products, dried fruit pomace can be added to replace flour, sugar, or fat and thus reduce energy load while enhancing fiber and antioxidant contents. The high fiber content of fruit pomace, however, results in techno-functional interactions that affect physicochemical and sensory properties. In this article, different sources of fruit pomace are discussed along with their application in bread, brittle and soft bakery products, and extrudates.The funding, assured through the national partner organizations, is gratefully acknowledged: INIA in Spain, DEFRA in UK, and Federal Ministry of Education and Research via PTJ in Germany (grant 031B0004).Quiles ChuliĂĄ, MD.; Campbell, G.; Struck, S.; Rohm, H.; Hernando Hernando, MI. (2016). Fiber from fruit pomace: A review of applications in cereals-based products. Food Reviews International. 34(2):162-181. https://doi.org/10.1080/87559129.2016.1261299S162181342Figuerola, F., Hurtado, M. L., EstĂ©vez, A. M., Chiffelle, I., & Asenjo, F. (2005). Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment. Food Chemistry, 91(3), 395-401. doi:10.1016/j.foodchem.2004.04.036Rohm, H., Brennan, C., Turner, C., GĂŒnther, E., Campbell, G., Hernando, I., 
 Kontogiorgos, V. (2015). Adding Value to Fruit Processing Waste: Innovative Ways to Incorporate Fibers from Berry Pomace in Baked and Extruded Cereal-based Foods—A SUSFOOD Project. Foods, 4(4), 690-697. doi:10.3390/foods4040690Saura-Calixto, F. (1998). Antioxidant Dietary Fiber Product:  A New Concept and a Potential Food Ingredient. Journal of Agricultural and Food Chemistry, 46(10), 4303-4306. doi:10.1021/jf9803841Viebke, C., Al-Assaf, S., & Phillips, G. O. (2014). Food hydrocolloids and health claims. Bioactive Carbohydrates and Dietary Fibre, 4(2), 101-114. doi:10.1016/j.bcdf.2014.06.006Lattimer, J. M., & Haub, M. D. (2010). Effects of Dietary Fiber and Its Components on Metabolic Health. Nutrients, 2(12), 1266-1289. doi:10.3390/nu2121266Slavin, J. (2013). Fiber and Prebiotics: Mechanisms and Health Benefits. Nutrients, 5(4), 1417-1435. doi:10.3390/nu5041417Struck, S., Gundel, L., Zahn, S., & Rohm, H. (2016). Fiber enriched reduced sugar muffins made from iso-viscous batters. LWT - Food Science and Technology, 65, 32-38. doi:10.1016/j.lwt.2015.07.053Grigelmo-Miguel, N., & Martı́n-Belloso, O. (1999). Comparison of Dietary Fibre from By-products of Processing Fruits and Greens and from Cereals. LWT - Food Science and Technology, 32(8), 503-508. doi:10.1006/fstl.1999.0587Wang, L., Xu, H., Yuan, F., Pan, Q., Fan, R., & Gao, Y. (2015). Physicochemical characterization of five types of citrus dietary fibers. Biocatalysis and Agricultural Biotechnology, 4(2), 250-258. doi:10.1016/j.bcab.2015.02.003MartĂ­, N., Saura, D., Fuentes’, E., Lizama, V., GarcĂ­a, E., Mico-Ballester, M. J., & Lorente, J. (2011). Fiber from tangerine juice industry. Industrial Crops and Products, 33(1), 94-98. doi:10.1016/j.indcrop.2010.09.004Iora, S. R. F., Maciel, G. M., Zielinski, A. A. F., da Silva, M. V., Pontes, P. V. de A., Haminiuk, C. W. I., & Granato, D. (2014). Evaluation of the bioactive compounds and the antioxidant capacity of grape pomace. International Journal of Food Science & Technology, 50(1), 62-69. doi:10.1111/ijfs.12583Yu, J., & Ahmedna, M. (2012). Functional components of grape pomace: their composition, biological properties and potential applications. International Journal of Food Science & Technology, 48(2), 221-237. doi:10.1111/j.1365-2621.2012.03197.xMilala, J., Kosmala, M., SĂłjka, M., KoƂodziejczyk, K., ZbrzeĆșniak, M., & Markowski, J. (2011). Plum pomaces as a potential source of dietary fibre: composition and antioxidant properties. Journal of Food Science and Technology, 50(5), 1012-1017. doi:10.1007/s13197-011-0601-zMatias, M. de F. O., Oliveira, E. L. de, Gertrudes, E., & MagalhĂŁes, M. M. dos A. (2005). Use of fibres obtained from the cashew (Anacardium ocidentale, L) and guava (Psidium guayava) fruits for enrichment of food products. Brazilian Archives of Biology and Technology, 48(spe), 143-150. doi:10.1590/s1516-89132005000400018Larrauri, J. A., RupĂ©rez, P., Borroto, B., & Saura-Calixto, F. (1996). Mango Peels as a New Tropical Fibre: Preparation and Characterization. LWT - Food Science and Technology, 29(8), 729-733. doi:10.1006/fstl.1996.0113Martin-Cabrejas, M. A., Esteban, R. M., Lopez-Andreu, F. J., Waldron, K., & Selvendran, R. R. (1995). Dietary Fiber Content of Pear and Kiwi Pomaces. Journal of Agricultural and Food Chemistry, 43(3), 662-666. doi:10.1021/jf00051a020Struck, S., Plaza, M., Turner, C., & Rohm, H. (2016). Berry pomace - a review of processing and chemical analysis of its polyphenols. International Journal of Food Science & Technology, 51(6), 1305-1318. doi:10.1111/ijfs.13112Campbell, G.; Ross, M.; Motoi, L. Expansion capacity of bran-enriched doughs in different scales of laboratory mixers. InBubbles in food 2; Campbell, G.M., Scanlon, M.G., Pyle, D.L., Eds.; Eagan Press: St. Paul, MN, 2008; pp 323–336.Cauvain, S.; Chamberlain, N.; Collins, T.; Davies, J. The distribution of dietary fibre and baking quality among mill fractions of CBP flour. FMBRA Report No, 1983, 5.Galliard, T., & Collins, A. D. (1988). Effects of oxidising improvers, an emulsifier, fat and mixer atmosphere on the performance of wholemeal flour in the chorleywood bread process. Journal of Cereal Science, 8(2), 139-146. doi:10.1016/s0733-5210(88)80024-9Galliard, T., & Gallagher, D. M. (1988). The effects of wheat bran particle size and storage period on bran flavour and baking quality of bran/flour blends. Journal of Cereal Science, 8(2), 147-154. doi:10.1016/s0733-5210(88)80025-0Gan, Z., Ellis, P. R., Vaughan, J. G., & Galliard, T. (1989). Some effects of non-endosperm components of wheat and of added gluten on wholemeal bread microstructure. Journal of Cereal Science, 10(2), 81-91. doi:10.1016/s0733-5210(89)80037-2Gan, Z., Galliard, T., Ellis, P. R., Angold, R. E., & Vaughan, J. G. (1992). Effect of the outer bran layers on the loaf volume of wheat bread. Journal of Cereal Science, 15(2), 151-163. doi:10.1016/s0733-5210(09)80066-0Wootton, M., & Shams-Ud-Din, M. (1986). The effects of aqueous extraction on the performance of wheat bran in bread. Journal of the Science of Food and Agriculture, 37(4), 387-390. doi:10.1002/jsfa.2740370409Zhang, D., & Moore, W. R. (1997). Effect of Wheat Bran Particle Size on Dough Rheological Properties. Journal of the Science of Food and Agriculture, 74(4), 490-496. doi:10.1002/(sici)1097-0010(199708)74:43.0.co;2-0Gan, Z., Ellis, P. R., & Schofield, J. D. (1995). Gas Cell Stabilisation and Gas Retention in Wheat Bread Dough. Journal of Cereal Science, 21(3), 215-230. doi:10.1006/jcrs.1995.0025Zhang, D., & Moore, W. R. (1999). Wheat bran particle size effects on bread baking performance and quality. Journal of the Science of Food and Agriculture, 79(6), 805-809. doi:10.1002/(sici)1097-0010(19990501)79:63.0.co;2-eCADDEN, A.-M. (1987). Comparative Effects of Particle Size Reduction on Physical Structure and Water Binding Properties of Several Plant Fibers. Journal of Food Science, 52(6), 1595-1599. doi:10.1111/j.1365-2621.1987.tb05886.xCADDEN, A.-M. (1988). Moisture Sorption Characteristics of Several Food Fibers. Journal of Food Science, 53(4), 1150-1155. doi:10.1111/j.1365-2621.1988.tb13550.xLaurikainen, T., HĂ€rkönen, H., Autio, K., & Poutanen, K. (1998). Effects of enzymes in fibre-enriched baking. Journal of the Science of Food and Agriculture, 76(2), 239-249. doi:10.1002/(sici)1097-0010(199802)76:23.0.co;2-lCampbell, G.; Ross, M.; Motoi, L. Bran in bread: Effects of particle size and level of wheat and oat bran on mixing, proving and baking. InBubbles in food 2; Campbell, G.M., Scanlon, M.G., Pyle, D.L., Eds.; Eagan Press: St. Paul, MN, 2008; pp 337–354.Sivam, A. S., Sun-Waterhouse, D., Quek, S., & Perera, C. O. (2010). Properties of Bread Dough with Added Fiber Polysaccharides and Phenolic Antioxidants: A Review. Journal of Food Science, 75(8), R163-R174. doi:10.1111/j.1750-3841.2010.01815.xAnil, M. (2007). Using of hazelnut testa as a source of dietary fiber in breadmaking. Journal of Food Engineering, 80(1), 61-67. doi:10.1016/j.jfoodeng.2006.05.003Chang, R.-C., Li, C.-Y., & Shiau, S.-Y. (2016). Physico-chemical and sensory properties of bread enriched with lemon pomace fiber. Czech Journal of Food Sciences, 33(No. 2), 180-185. doi:10.17221/496/2014-cjfsMASOODI, F. A., & CHAUHAN, G. S. (1998). USE OF APPLE POMACE AS A SOURCE OF DIETARY FIBER IN WHEAT BREAD. Journal of Food Processing and Preservation, 22(4), 255-263. doi:10.1111/j.1745-4549.1998.tb00349.xO’Shea, N., RĂ¶ĂŸle, C., Arendt, E., & Gallagher, E. (2015). Modelling the effects of orange pomace using response surface design for gluten-free bread baking. Food Chemistry, 166, 223-230. doi:10.1016/j.foodchem.2014.05.157Rosell, C. M., Santos, E., & Collar, C. (2005). Mixing properties of fibre-enriched wheat bread doughs: A response surface methodology study. European Food Research and Technology, 223(3), 333-340. doi:10.1007/s00217-005-0208-6Walker, R., Tseng, A., Cavender, G., Ross, A., & Zhao, Y. (2014). Physicochemical, Nutritional, and Sensory Qualities of Wine Grape Pomace Fortified Baked Goods. Journal of Food Science, 79(9), S1811-S1822. doi:10.1111/1750-3841.12554BaƟman, A., & Köksel, H. (1999). Properties and Composition of Turkish Flat Bread (Bazlama) Supplemented with Barley Flour and Wheat Bran. Cereal Chemistry Journal, 76(4), 506-511. doi:10.1094/cchem.1999.76.4.506Waghmare, A. G., & Arya, S. S. (2013). Use of Fruit By-Products in the Preparation of HypoglycemicThepla: Indian Unleavened Vegetable Flat Bread. Journal of Food Processing and Preservation, 38(3), 1198-1206. doi:10.1111/jfpp.12080Barnes, P. J., & Lowy, G. D. A. (1986). The effect on baking quality of interaction between milling fractions during the storage of wholemeal flour. Journal of Cereal Science, 4(3), 225-232. doi:10.1016/s0733-5210(86)80024-8De Kock, S., Taylor, J., & Taylor, J. R. . (1999). Effect of Heat Treatment and Particle Size of Different Brans on Loaf Volume of Brown Bread. LWT - Food Science and Technology, 32(6), 349-356. doi:10.1006/fstl.1999.0564Nelles, E. M., Randall, P. G., & Taylor, J. R. N. (1998). Improvement of Brown Bread Quality by Prehydration Treatment and Cultivar Selection of Bran. Cereal Chemistry Journal, 75(4), 536-540. doi:10.1094/cchem.1998.75.4.536Doehlert, D. C., & Moore, W. R. (1997). Composition of Oat Bran and Flour Prepared by Three Different Mechanisms of Dry Milling. Cereal Chemistry Journal, 74(4), 403-406. doi:10.1094/cchem.1997.74.4.403Rocha Parra, A. F., Ribotta, P. D., & Ferrero, C. (2014). Apple pomace in gluten-free formulations: effect on rheology and product quality. International Journal of Food Science & Technology, 50(3), 682-690. doi:10.1111/ijfs.12662PATERAS, I. M. C., HOWELLS, K. F., & ROSENTHAL, A. J. (1994). Hot-stage Microscopy of Cake Batter Bubbles during Simulated Baking: Sucrose Replacement by Polydextrose. Journal of Food Science, 59(1), 168-170. doi:10.1111/j.1365-2621.1994.tb06925.xCauvain, S. P., & Young, L. S. (Eds.). (2006). Baked Products. doi:10.1002/9780470995907Foschia, M., Peressini, D., Sensidoni, A., & Brennan, C. S. (2013). The effects of dietary fibre addition on the quality of common cereal products. Journal of Cereal Science, 58(2), 216-227. doi:10.1016/j.jcs.2013.05.010Grigor, J. M., Brennan, C. S., Hutchings, S. C., & Rowlands, D. S. (2015). The sensory acceptance of fibre-enriched cereal foods: a meta-analysis. International Journal of Food Science & Technology, 51(1), 3-13. doi:10.1111/ijfs.13005WANG, H. J., & THOMAS, R. L. (1989). Direct Use of Apple Pomace in Bakery Products. Journal of Food Science, 54(3), 618-620. doi:10.1111/j.1365-2621.1989.tb04665.xMasoodi, F. A., Sharma, B., & Chauhan, G. S. (2002). Plant Foods for Human Nutrition, 57(2), 121-128. doi:10.1023/a:1015264032164Sudha, M. L., Indumathi, K., Sumanth, M. S., Rajarathnam, S., & Shashirekha, M. N. (2015). Mango pulp fibre waste: characterization and utilization as a bakery product ingredient. Journal of Food Measurement and Characterization, 9(3), 382-388. doi:10.1007/s11694-015-9246-3Romero-Lopez, M. R., Osorio-Diaz, P., Bello-Perez, L. A., Tovar, J., & Bernardino-Nicanor, A. (2011). Fiber Concentrate from Orange (Citrus sinensis L.) Bagase: Characterization and Application as Bakery Product Ingredient. International Journal of Molecular Sciences, 12(4), 2174-2186. doi:10.3390/ijms12042174Mildner-Szkudlarz, S., Siger, A., Szwengiel, A., & Bajerska, J. (2015). Natural compounds from grape by-products enhance nutritive value and reduce formation of CML in model muffins. Food Chemistry, 172, 78-85. doi:10.1016/j.foodchem.2014.09.036RodrĂ­guez-GarcĂ­a, J., Sahi, S. S., & Hernando, I. (2014). Functionality of lipase and emulsifiers in low-fat cakes with inulin. LWT - Food Science and Technology, 58(1), 173-182. doi:10.1016/j.lwt.2014.02.012RodrĂ­guez-GarcĂ­a, J., Salvador, A., & Hernando, I. (2013). Replacing Fat and Sugar with Inulin in Cakes: Bubble Size Distribution, Physical and Sensory Properties. Food and Bioprocess Technology, 7(4), 964-974. doi:10.1007/s11947-013-1066-zKhalil, A. H. (1998). Plant Foods for Human Nutrition, 52(4), 299-313. doi:10.1023/a:1008096031498Matsakidou, A., Blekas, G., & Paraskevopoulou, A. (2010). Aroma and physical characteristics of cakes prepared by replacing margarine with extra virgin olive oil. LWT - Food Science and Technology, 43(6), 949-957. doi:10.1016/j.lwt.2010.02.002Sikorski, Z.E.; Sikorska-Wiƛniewska, G. The role of lipids in food quality. InImproving the fat content of foods. Williams, C., Buttriss, J., Eds.; Woodhead Publishing: Cambridge, UK, 2006; pp 213–235.Zahn, S., Pepke, F., & Rohm, H. (2010). Effect of inulin as a fat replacer on texture and sensory properties of muffins. International Journal of Food Science & Technology, 45(12), 2531-2537. doi:10.1111/j.1365-2621.2010.02444.xGrigelmo-Miguel, N., Carreras-Boladeras, E., & MartĂ­n-Belloso, O. (2001). Influence of the Addition of Peach Dietary Fiber in Composition, Physical Properties and Acceptability of Reduced-Fat Muffins. Food Science and Technology International, 7(5), 425-431. doi:10.1177/108201301772660484Al-Sayed, H. M. A., & Ahmed, A. R. (2013). Utilization of watermelon rinds and sharlyn melon peels as a natural source of dietary fiber and antioxidants in cake. Annals of Agricultural Sciences, 58(1), 83-95. doi:10.1016/j.aoas.2013.01.012Kocer, D., Hicsasmaz, Z., Bayindirli, A., & Katnas, S. (2007). Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar- and fat-replacer. Journal of Food Engineering, 78(3), 953-964. doi:10.1016/j.jfoodeng.2005.11.034Hicsasmaz, Z., Yazgan, Y., Bozoglu, F., & Katnas, Z. (2003). Effect of polydextrose-substitution on the cell structure of the high-ratio cake system. LWT - Food Science and Technology, 36(4), 441-450. doi:10.1016/s0023-6438(03)00038-0Struck, S., Jaros, D., Brennan, C. S., & Rohm, H. (2014). Sugar replacement in sweetened bakery goods. International Journal of Food Science & Technology, 49(9), 1963-1976. doi:10.1111/ijfs.12617Zahn, S., Forker, A., KrĂŒgel, L., & Rohm, H. (2013). Combined use of rebaudioside A and fibres for partial sucrose replacement in muffins. LWT - Food Science and Technology, 50(2), 695-701. doi:10.1016/j.lwt.2012.07.026Ajila, C. M., Leelavathi, K., & Prasada Rao, U. J. S. (2008). Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. Journal of Cereal Science, 48(2), 319-326. doi:10.1016/j.jcs.2007.10.001KohajdovĂĄ, Z., KarovičovĂĄ, J., Magala, M., & KuchtovĂĄ, V. (2014). Effect of apple pomace powder addition on farinographic properties of wheat dough and biscuits quality. Chemical Papers, 68(8). doi:10.2478/s11696-014-0567-1Rosell, C. ., Rojas, J. ., & Benedito de Barber, C. (2001). Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloids, 15(1), 75-81. doi:10.1016/s0268-005x(00)00054-0Mildner-Szkudlarz, S., Bajerska, J., Zawirska-Wojtasiak, R., & GĂłrecka, D. (2012). White grape pomace as a source of dietary fibre and polyphenols and its effect on physical and nutraceutical characteristics of wheat biscuits. Journal of the Science of Food and Agriculture, 93(2), 389-395. doi:10.1002/jsfa.5774Srivastava, P., Indrani, D., & Singh, R. P. (2014). Effect of dried pomegranate (Punica granatum) peel powder (DPPP) on textural, organoleptic and nutritional characteristics of biscuits. International Journal of Food Sciences and Nutrition, 65(7), 827-833. doi:10.3109/09637486.2014.937797Min, B., Bae, I. Y., Lee, H. G., Yoo, S.-H., & Lee, S. (2010). Utilization of pectin-enriched materials from apple pomace as a fat replacer in a model food system. Bioresource Technology, 101(14), 5414-5418. doi:10.1016/j.biortech.2010.02.022Larrea, M. ., Chang, Y. ., & Martı́nez Bustos, F. (2005). Effect of some operational extrusion parameters on the constituents of orange pulp. Food Chemistry, 89(2), 301-308. doi:10.1016/j.foodchem.2004.02.037Jung, J., Cavender, G., & Zhao, Y. (2014). Impingement drying for preparing dried apple pomace flour and its fortification in bakery and meat products. Journal of Food Science and Technology, 52(9), 5568-5578. doi:10.1007/s13197-014-1680-4Pasqualone, A., Bianco, A. M., Paradiso, V. M., Summo, C., Gambacorta, G., & Caponio, F. (2014). Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract. Food Research International, 65, 385-393. doi:10.1016/j.foodres.2014.07.014CARSON, K. J., COLLINS, J. L., & PENFIELD, M. P. (1994). Unrefined, Dried Apple Pomace as a Potential Food Ingredient. Journal of Food Science, 59(6), 1213-1215. doi:10.1111/j.1365-2621.1994.tb14679.xUysal, H., Bilgiçli, N., ElgĂŒn, A., Ä°banoğlu, ƞ., Herken, E. N., & KĂŒrƟat Demir, M. (2007). Effect of dietary fibre and xylanase enzyme addition on the selected properties of wire-cut cookies. Journal of Food Engineering, 78(3), 1074-1078. doi:10.1016/j.jfoodeng.2005.12.019Özboy-ÖzbaƟ, Ö., Seker, I. T., & Gökbulut, I. (2010). Effects of resistant starch, apricot kernel flour, and fiber-rich fruit powders on low-fat cookie quality. Food Science and Biotechnology, 19(4), 979-986. doi:10.1007/s10068-010-0137-4Altan, A., McCarthy, K. L., & Maskan, M. (2009). Effect of extrusion process on antioxidant activity, total phenolics and ÎČ-glucan content of extrudates developed from barley-fruit and vegetable by-products. International Journal of Food Science & Technology, 44(6), 1263-1271. doi:10.1111/j.1365-2621.2009.01956.xKarkle, E. L., Keller, L., Dogan, H., & Alavi, S. (2012). Matrix transformation in fiber-added extruded products: Impact of different hydration regimens on texture, microstructure and digestibility. Journal of Food Engineering, 108(1), 171-182. doi:10.1016/j.jfoodeng.2011.06.020MĂ€kilĂ€, L., Laaksonen, O., Ramos Diaz, J. M., VahvaselkĂ€, M., MyllymĂ€ki, O., LehtomĂ€ki, I., 
 Kallio, H. (2014). Exploiting blackcurrant juice press residue in extruded snacks. LWT - Food Science and Technology, 57(2), 618-627. doi:10.1016/j.lwt.2014.02.005Yağcı, S., & GĂ¶ÄŸĂŒĆŸ, F. (2008). Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food-by-products. Journal of Food Engineering, 86(1), 122-132. doi:10.1016/j.jfoodeng.2007.09.018Paraman, I., Sharif, M. K., Supriyadi, S., & Rizvi, S. S. H. (2015). Agro-food industry byproducts into value-added extruded foods. Food and Bioproducts Processing, 96, 78-85. doi:10.1016/j.fbp.2015.07.003Karkle, E. L., Alavi, S., & Dogan, H. (2012). Cellular architecture and its relationship with mechanical properties in expanded extrudates containing apple pomace. Food Research International, 46(1), 10-21. doi:10.1016/j.foodres.2011.11.003Altan, A., McCarthy, K. L., & Maskan, M. (2009). Effect of Extrusion Cooking on Functional Properties andin vitroStarch Digestibility of Barley-Based Extrudates from Fruit and Vegetable By-Products. Journal of Food Science, 74(2), E77-E86. doi:10.1111/j.1750-3841.2009.01051.xAltan, A., McCarthy, K. L., & Maskan, M. (2008). Twin-screw extrusion of barley–grape pomace blends: Extrudate characteristics and determination of optimum processing conditions. Journal of Food Engineering, 89(1), 24-32. doi:10.1016/j.jfoodeng.2008.03.025DroĆŒdĆŒ, W., Tomaszewska-Ciosk, E., Zdybel, E., Boruczkowska, H., Boruczkowski, T., & Regiec, P. (2014). Effect of Apple and Rosehip Pomaces on Colour, Total Phenolics and Antioxidant Activity of Corn Extruded Snacks. Polish Journal of Chemical Technology, 16(3), 7-11. doi:10.2478/pjct-2014-0042GUMUL, D., ZIOBRO, R., ZIĘBA, T., & RÓJ, E. (2011). THE INFLUENCE OF ADDITION OF DEFATTED BLACKCURRANT SEEDS ON PRO-HEALTH CONSTITUENTS AND TEXTURE OF CEREAL EXTRUDATES. Journal of Food Quality, 34(6), 395-402. doi:10.1111/j.1745-4557.2011.00418.xKhanal, R. C., Howard, L. R., Brownmiller, C. R., & Prior, R. L. (2009). Influence of Extrusion Processing on Procyanidin Composition and Total Anthocyanin Contents of Blueberry Pomace. Journal of Food Science, 74(2), H52-H58. doi:10.1111/j.1750-3841.2009.01063.xKhanal, R. C., Howard, L. R., & Prior, R. L. (2009). Procyanidin Content of Grape Seed and Pomace, and Total Anthocyanin Content of Grape Pomace as Affected by Extrusion Processing. Journal of Food Science, 74(6), H174-H182. doi:10.1111/j.1750-3841.2009.01221.xHirth, M., Lei

    Is environmental radon gas associated with the incidence of neurodegenerative conditions? A retrospective study of multiple sclerosis in radon affected areas in England and Wales

    Get PDF
    To test whether an association exists between radon gas concentration in the home and increased multiple sclerosis (MS) incidence, a retrospective study was undertaken of MS incidence in known areas of raised domestic radon concentration in England and Wales, using The Health Improvement Network (THIN) clinical research database.The study population comprised 20,140,498 person-years of clinical monitoring (males: 10,056,628: 49.93%; females: 10,083,870: 50.07%), representing a mean annual population of 2.5 million individuals. To allow for the possible latency of MS initiation following exposure, data extraction was limited to patients with at least five years registration history with the same GP practice before first diagnosis. Patient records were allocated to one of nine radon concentration bands depending on the average radon level in their postcode sector.MS incidence was analysed by searching for patients with first MS diagnosis over the eight calendar years 2005-2012 inclusive. 1512 new MS cases were diagnosed, 1070 females, 442 males, equivalent to raw incidence rates of 7.51, 10.61 and 4.40 per 105person-years respectively, comparable to previously reported results. Of these new cases, 115 could be allocated to one of the radon bands representing high radon areas.Standardising to the UK 2010 population, excess relative risk (ERR) figures for MS were calculated for each radon band. Linear regression of ERR against mean band radon concentration shows a positive gradient of 0.22 per 100 Bq·m-3(R2= 0.25, p = 0.0961) when forced through the origin to represent a linear-no-threshold response. The null hypothesis falls inside the 95% confidence interval for the linear fit and therefore this fit is not statistically significant. We conclude that, despite THIN sampling around 5% of the population, insufficient data was available to confirm or refute the hypothesised association between MS incidence and radon concentration

    Study of ATLAS sensitivity to FCNC top decays

    Get PDF
    The ATLAS experiment sensitivity to top quark Flavour Changing Neutral Current (FCNC) decays was studied at LHC using ttbar events. While one of the top quarks is expected to follow the dominant Standard Model decay t->bW, the other decays through a FCNC channel, i.e. t-> Z u(c), t-> gamma u(c) or t-> g u(c). Different types of analyses, applied to each FCNC decay mode, were compared. The FCNC branching ratio sensitivity (assuming a 5sigma signal significance) and 95% confidence level limits on the branching ratios (in the hypothesis of signal absence) were obtained

    Turbulent Supersonic/Hypersonic Heating Correlations for Open and Closed Cavities

    Get PDF
    Supersonic/hypersonic laminar heating correlations that were developed for damage assessment analysis of atmospheric re-entry vehicles have been modified and extended to cover fully-turbulent conditions over rectangular cavity geometries that are aligned with the local velocity. Turbulent boundary layer properties were computationally determined and used to develop the cavity geometry parametrics and to correlate experimental closed cavity heating data to yield new relationships for the floor-averaged and centerline endwall peak-heating augmentation. With the form of the closed-cavity correlations established, historical data were used to develop new correlations for turbulent open-cavity heating
    • 

    corecore