Wpływ dodatku oleju roślinnego na jakość tłuszczu produktów mleczarskich

Tyt. z ekranu tytułowego.Promotor: Stefan S. Smoczyński.Niepublikowana praca doktorska.Praca doktorska. Uniwersytet Ekonomiczny (Kraków). Wydział Towaroznawstwa, 2015.Zawiera bibliogr.Praca dostępna także online

Engagement, Persistence, and Gender in Computer Science: Results of a Smartphone ESM Study

While the underrepresentation of women in the fast-growing STEM field of computer science (CS) has been much studied, no consensus exists on the key factors influencing this widening gender gap. Possible suspects include gender differences in aptitude, interest, and academic environment. Our study contributes to this literature by applying student engagement research to study the experiences of college students studying CS, to assess the degree to which differences in men and women's engagement may help account for gender inequity in the field. Specifically, we use the Experience Sampling Method (ESM) to evaluate in real-time the engagement of college students during varied activities and environments. Over the course of a full week in fall semester and a full week in spring semester, 165 students majoring in CS at two Research I universities were “beeped” several times a day via a smartphone app prompting them to fill out a short questionnaire including open-ended and scaled items. These responses were paired with administrative and over 2 years of transcript data provided by their institutions. We used mean comparisons and logistic regression analysis to compare enrollment and persistence patterns among CS men and women. Results suggest that despite the obstacles associated with women's underrepresentation in computer science, women are more likely to continue taking computer science courses when they felt challenged and skilled in their initial computer science classes. We discuss implications for further research

Tocopherols and polyphenols in pumpkin seed oil are moderately affected by industrially relevant roasting conditions

Traditionally, pumpkin seed oil is obtained by pressing the seeds after a roasting pretreatment, at temperatures up to 150 °C. However, the appropriate temperatures and roasting times are under discussion. In this study, oils from seeds roasted at different temperatures (60–150 °C) are compared with oil from non‐roasted seeds. At higher roasting temperatures, lower roasting times are required to release the oil. Both, for tocopherols and phenolic compounds, no decreasing trend with the increasing roasting temperature are observed. In contrast, the oil from non‐roasted seeds have relatively low levels of tocopherols and phenolics and lacked the typical aroma. Levels of polyaromatic hydrocarbons (PAHs) are very low, ranging from not detected in oil from non‐roasted seeds to 13.8 μg kg−1 in the oil from seeds roasted at 150 °C. Therefore, the choice between the studied roasting conditions may depend rather on sensory evaluations than on the content of antioxidants or of PAHs. Practical Applications: The process of the production of virgin pumpkin oil is based on a thermal treatment of the ground seeds, favoring the separation of the lipid fraction, and giving a typical aroma of the roasted oil. Results of this research provide important information regarding the influence of roasting conditions on the quality and safety of the oil. Roasting pumpkin seeds increased the tocopherol and phenols content in the pumpkin oil, with no significant formation of PAHs. The information will be valuable and important for not only for the pumpkin oil production, but also for all the seeds submitted to a roasting treatment before extraction11912CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP406856/2013-32014/21252-