Formation of modern IT-infrastructure of scientific research in the food industry

Many of the sweeteners are randomly discovered and have virtually nothing to do with the sugar molecule, but they can bind to the same receptors that are responsible for the taste and the population to create a sense of sweetness. Increased use of sweeteners can create an excessive amount of sweet foods, or unconsciously increase the intake of carbohydrates in the body. Aspartame is one of the most used sweeteners. Aspartame is a methyl ester dipeptide consisting of aspartic acid and phenyalanine. It is encountered in two shapes a and shape b, of which the shape a is sweet. Aspartame is about 200 times more sweetened than sucrose. The use of aspartame is widely approved in foodstuffs. Aspartame is the subject of numerous scientific research both in terms of its structure and its carcinogenicity. In this paper, the structure of aspartame will be described in detail, its properties, and its application as a food additive.

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Statistical analysis of classification

Symposium - International Astronomical Union ◽

10.1017/s0074180900053420 ◽

1966 ◽

Vol 24 ◽

pp. 188-189

Author(s):

T. J. Deeming

Keyword(s):

Multivariate Analysis ◽

Statistical Analysis ◽

Classification Scheme ◽

Analytical Procedure ◽

Narrow Band ◽

Scientific Research ◽

Maximum Amount ◽

Amount Of Information

If we make a set of measurements, such as narrow-band or multicolour photo-electric measurements, which are designed to improve a scheme of classification, and in particular if they are designed to extend the number of dimensions of classification, i.e. the number of classification parameters, then some important problems of analytical procedure arise. First, it is important not to reproduce the errors of the classification scheme which we are trying to improve. Second, when trying to extend the number of dimensions of classification we have little or nothing with which to test the validity of the new parameters.Problems similar to these have occurred in other areas of scientific research (notably psychology and education) and the branch of Statistics called Multivariate Analysis has been developed to deal with them. The techniques of this subject are largely unknown to astronomers, but, if carefully applied, they should at the very least ensure that the astronomer gets the maximum amount of information out of his data and does not waste his time looking for information which is not there. More optimistically, these techniques are potentially capable of indicating the number of classification parameters necessary and giving specific formulas for computing them, as well as pinpointing those particular measurements which are most crucial for determining the classification parameters.

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Where’s the fat? Freeze-fracture analysis of ingredient interactions in food systems

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100146084 ◽

1993 ◽

Vol 51 ◽

pp. 48-49

Author(s):

Jean Fincher

Keyword(s):

Lipid Droplets ◽

Food Systems ◽

Food Industry ◽

Freeze Fracture ◽

Food Science ◽

Complex Interactions ◽

Fat Reduction ◽

Important Trend ◽

Conventional Foods ◽

Whipped Cream

An important trend in the food industry today is reduction in the amount of fat in manufactured foods. Often fat reduction is accomplished by replacing part of the natural fat with carbohydrates which serve to bind water and increase viscosity. It is in understanding the roles of these two major components of food, fats and carbohydrates, that freeze-fracture is so important. It is well known that conventional fixation procedures are inadequate for many food products, in particular, foods with carbohydrates as a predominant structural feature. For some food science applications the advantages of freeze-fracture preparation procedures include not only the avoidance of chemical fixatives, but also the opportunity to control the temperature of the sample just prior to rapid freezing.In conventional foods freeze-fracture has been used most successfully in analysis of milk and milk products. Milk gels depend on interactions between lipid droplets and proteins. Whipped emulsions, either whipped cream or ice cream, involve complex interactions between lipid, protein, air cell surfaces, and added emulsifiers.

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Gums and Stabilisers for the Food Industry 12

10.1039/9781847551214 ◽

2009 ◽

Cited By ~ 2

Keyword(s):

Food Industry

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Building a Successful Career in Scientific Research

10.1017/cbo9781139165471 ◽

2006 ◽

Cited By ~ 2

Author(s):

Phil Dee

Keyword(s):

Scientific Research ◽

Successful Career

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Extension responses to food safety concerns for the food industry and consumers related to the COVID-19 pandemic

10.1021/scimeetings.0c07163 ◽

2020 ◽

Author(s):

Erin DiCaprio

Keyword(s):

Food Safety ◽

Food Industry ◽

Safety Concerns

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Social-Scientific Research Competency

European Journal of Psychological Assessment ◽

10.1027/1015-5759/a000451 ◽

2019 ◽

Vol 35 (5) ◽

pp. 737-750 ◽

Cited By ~ 3

Author(s):

Christopher Gess ◽

Christoph Geiger ◽

Matthias Ziegler

Keyword(s):

Higher Education ◽

Test Scores ◽

Research Performance ◽

Scientific Research ◽

Research Education ◽

Crystallized Intelligence ◽

Research Competency ◽

Social Scientific Research ◽

Social Scientific ◽

Education Courses

Abstract. Although the development of research competency is an important goal of higher education in social sciences, instruments to measure this outcome often depend on the students’ self-ratings. To provide empirical evidence for the utility of a newly developed instrument for the objective measurement of social-scientific research competency, two validation studies across two independent samples were conducted. Study 1 ( n = 675) provided evidence for unidimensionality, expected differences in test scores between differently advanced groups of students as well as incremental validities over and above self-perceived research self-efficacy. In Study 2 ( n = 82) it was demonstrated that the competency measured indeed is social-scientific and relations to facets of fluid and crystallized intelligence were analyzed. Overall, the results indicate that the test scores reflected a trainable, social-scientific, knowledge-related construct relevant to research performance. These are promising results for the application of the instrument in the evaluation of research education courses in higher education.

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