501 research outputs found
Effect of shape, gluten, and mastication effort on in vitro starch digestion and the predicted glycemic index of pasta
Gluten-containing (GC) and gluten-free (GF) pasta consumption has been growing in recent years. The market offers a wide variety of pasta types, with differences in shape and formulation that influence the mastication process and, consequently, their nutritional behaviors (i.e. starch digestibility and glycemic response). This study investigated the effect of shape, gluten, and structural breakdown on in vitro starch digestibility and predicted the glycemic index (pGI) of GC and GF penne, spaghetti, and risoni. Pasta was cooked and minced to mimic short, intermediate, and long mastication efforts. Short mastication led to a higher number of big particles than intermediate and long mastications for all pasta samples, which was reflected in the different starch digestibility and pGI patterns. Multivariate analysis of variance showed that the three studied factors differently affected the in vitro starch digestion of pasta. Mastication effort, shape, and their interaction mainly affected the starch digestion rate and pGI. Gluten was the major factor in affecting the amount of digested starch. The results suggested that small shapes (i.e. risoni), the presence of gluten, and short mastication effort led to a lower pGI. The findings will be useful for the development of pasta products tailored to fulfill the needs of specific consumers following a rational food design approach
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The role of economic news in predicting suicides
JEL classification: I14; I15.Data availability: The authors do not have permission to share data.Appendix. Brief overview of the WordNet-Affect: A synset is a group of data elements that are considered semantically equivalent for the purposes of information retrieval. WordNet-Affect is an extension of WordNet Domains (see Magnini and Cavaglià , 2000), that includes a set of synsets suitable to represent affective concepts representing moods, situations eliciting emotions, or emotional responses. The authors specifically initially identified a set of words that directly refer to emotional states (e.g. fear, cheerful, sad). Then, they expanded this initial set by implementing an unsupervised algorithm that exploited a mechanism of semantic similarity to automatically acquire from a large corpus of texts (100 millions of words). The final data set includes 1641 terms characterising 28 different emotions. Further information on the approach are available at the web link https://wndomains.fbk.eu/wnaffect.html .In this paper we explore the role of media and language used to comment on economic news in nowcasting and forecasting suicides in England and Wales. This is an interesting question, given the large delay in the release of official statistics on suicides. We use a large data set of over 200,000 news articles published in six major UK newspapers from 2001 to 2015 and carry sentiment analysis of the language used to comment on economic news. We extract daily indicators measuring a set of negative emotions that are often associated with poor mental health and use them to explain and forecast national daily suicide figures. We find that highly negative comments on the economic situation in newspaper articles are predictors of higher suicide numbers, especially when using words conveying stronger emotions of fear and despair. Our results suggest that media language carrying very strong, negative feelings is an early signal of a deterioration in a population’s mental health
Food choice determinants and perceptions of a healthy diet among Italian consumers
Healthy food choices are crucial for a healthy lifestyle. However, food choices are complex and affected by various factors. Understanding the determinant factors affecting food choices could aid policy-makers in designing better strategies to promote healthy food choices in the general public. This study aims to evaluate the food choice motivations and to segment consumer groups, according to their food choice motivations, in a sample of 531 Italian consumers (collected by convenience sampling), through offline and online survey platforms. K-means cluster analysis was applied to identify consumer groups using six food choice motivation categories (health, emotional, economic and availability, social and cultural, environmental and political, and marketing and commercial). The results suggest that the strongest determinants for the food choices of Italian consumers are Environmental factors and Health. Two consumer profiles were identified through the segmentation analysis: Emotional eating and Health-driven consumers. The respondents were found to have a good awareness of what comprises a healthy diet. There is a potential market for healthy and sustainable food products, especially products with minimal or environmentally friendly packages. Food labels and information strategies could be promoted as tools to assist consumers to make healthy food choices
Highly site-specific H2 adsorption on vicinal Si(001) surfaces
Experimental and theoretical results for the dissociative adsorption of H_2
on vicinal Si(001) surfaces are presented. Using optical second-harmonic
generation, sticking probabilities at the step sites are found to exceed those
on the terraces by up to six orders of magnitude. Density functional theory
calculations indicate the presence of direct adsorption pathways for
monohydride formation but with a dramatically lowered barrier for step
adsorption due to an efficient rehybridization of dangling orbitals.Comment: 5 pages, 4 figures, submitted to Phys. Rev. Lett. (1998). Other
related publications can be found at
http://www.fhi-berlin.mpg.de/th/paper.htm
The impact of food choices on human and animal rights protection and environmental sustainability
Introduction: People’s food choices are of the utmost importance to regulate markets and the food chain towards the global goal of sustainability.
Objectives: The objective of this work was to evaluate to what extent some aspects linked to sustainability in the food chain influence people’s food choices, specifically in the domains of packaging, food surplus, transportation and human or animal welfare.
Methods: This is a cross-sectional study involving 3183 people from Portugal, Italy, Lithuania and Romania, who participated in this questionnaire survey between January and June 2018.
Results: People tend to condition their food choices in view of contributing for a more sustainable food chain with respect for environment, humans and animals. The areas in which this behaviour is stronger include avoiding food waste at home (80% of participants), preference for local foods (60%), sustainable food growing, preparation or packaging (66%). The respect for animal rights is very important for 62% of the participants, but the respect for Human rights is a concern for just 32%. The results of statistical tests indicated that age, education, country, professional area and type of diet all significantly influenced people’s choices regarding the sustainability of the food chain.
Conclusions: Although the results are indicative that people start to condition their eating behaviours also according to sustainability issues, it is a fact that there is still work to be done, since the adoption of these sustainable choices is still in a limited extent.info:eu-repo/semantics/publishedVersio
Density-functional study of hydrogen chemisorption on vicinal Si(001) surfaces
Relaxed atomic geometries and chemisorption energies have been calculated for
the dissociative adsorption of molecular hydrogen on vicinal Si(001) surfaces.
We employ density-functional theory, together with a pseudopotential for Si,
and apply the generalized gradient approximation by Perdew and Wang to the
exchange-correlation functional. We find the double-atomic-height rebonded D_B
step, which is known to be stable on the clean surface, to remain stable on
partially hydrogen-covered surfaces. The H atoms preferentially bind to the Si
atoms at the rebonded step edge, with a chemisorption energy difference with
respect to the terrace sites of >sim 0.1 eV. A surface with rebonded single
atomic height S_A and S_B steps gives very similar results. The interaction
between H-Si-Si-H mono-hydride units is shown to be unimportant for the
calculation of the step-edge hydrogen-occupation. Our results confirm the
interpretation and results of the recent H_2 adsorption experiments on vicinal
Si surfaces by Raschke and Hoefer described in the preceding paper.Comment: 13 pages, 8 figures, submitted to Phys. Rev. B. Other related
publications can be found at http://www.rz-berlin.mpg.de/th/paper.htm
Food choices as influenced by environmental concerns: study involving participants from 16 countries
The activities related to food production, processing, handling, transportation, storage and disposal of food products have an important impact on sustainability. Hence, people's food choices also contribute for the definition of the extension of this impact and therefore this work aimed at studying some motivations that influence people's eating habits. This was an observational, cross-sectional study, undertaken on a non-probabilistic sample of 11960 participants form 16 countries (Argentina, Brazil, Croatia, Egypt, Greece, Hungary, Italy, Latvia, Lithuania, Netherlands, Poland, Portugal, Serbia, Slovenia, Romania, United States of America). The survey was undertaken by means of a questionnaire of self-response, applied only to adult citizens. The results obtained indicated that a great number of participants admit to shape their food choices according to some environmental concerns, like, for example, they prefer foods from the season or those that comply with sustainable processing and packaging. Regarding the food surplus, this seems a priority to avoid at home, but not so much when it comes to restaurants. Factor analysis indicated two types of concerns: Purely Environmental Concerns (PEC) and Sustainability allied to Quality Concerns (SQC), and cluster analysis showed that 54% of the participants tend to make their food choices considering both types of concerns, which is very expressive and positive towards sustainability of the food chain
Marketing motivations influencing food choice in 16 countries: segmentation and cluster analysis.
Food behaviour is governed by different kinds of motivations, some of individual nature and others related with the external food environment. This study investigated the eating motivations in sixteen countries with respect to commercial and marketing influences on food choices. The questionnaire survey was developed between September 2017 and June 2018, via online tools, targeting a convenience sample of residents in sixteen countries (Argentina, Brazil, Croatia, Egypt, Greece, Hungary, Italy, Latvia, Lithuania, Netherlands, Poland, Portugal, Romania, Serbia, Slovenia and the United States of America). The number of valid responses received was 11,919 participants. The data were treated using SPSS software, and the main statistical techniques used included exploratory factor analysis, evaluation of internal reliability through Cronbach’s alpha, cluster analysis (hierarchical and k-means) and logistic regression. The results obtained showed two groups of people: low motivated and notably motivated consumers. The results showed high asymmetries between countries, with highest percentage of highly motivated consumers in Egypt and the lowest percentage of highly motivated in Portugal. It was further observed that consumers more influenced by commercial and marketing aspects (the notably motivated) tend to be women, young, single, less educated, less likely to be professionally active, and those who live mostly in rural or suburban areas. Less exercise and overweight are also factors associated with greater propensity for commercial and marketing motivations. Furthermore, health problems such as shellfish or gluten intolerance, hypertension and high cholesterol confer less propensity to be in the segment of the notably motivated consumers. In conclusion, this work highlighted the role of geographic, sociodemographic and lifestyle factors as food choice determinants.info:eu-repo/semantics/publishedVersio
Magneli-like phases in epitaxial anatase TiO2 thin films
Using high-resolution transmission electron microscopy and image simulation techniques in combination with ab initio calculations, we show the existence of two different superlattices of crystallographic shear planes, analogous to the Magn\ue9li phases of rutile, in oxygen-deficient films of anatase TiO2 epitaxially grown on LaAlO3 substrates. (103)- and (101)-oriented shear plane structures are detected in the outer film region and in proximity of the film/substrate interface, respectively. We show that these shear planes are characterized by TiO-like cubic local structures, which can deviate from the TinO2n 121 stoichiometry of the classical rutile-derived Magn\ue9li phases, particularly in the outer part of the film. Computed formation energies provide insights into the thermodynamic stability of the observed structures and their relations to the growth dynamics
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