scholarly journals CRICKET POWDER (ACHETA DOMESTICA) AS FOOD ADDITIVE FOR PROCESSING OF DRY-FERMENTED POLTURY BARS

2021 ◽  
Author(s):  
Desislava Borislavova Vlahova-Vangelova ◽  
Desislav Balev ◽  
Nikolay Delchev Kolev ◽  
Dilyana Gradinarska ◽  
Stefan Dragoev
Keyword(s):  
Meat Products ◽  
Value Added ◽  
Sensory Properties ◽  
Food Ingredients ◽  
Poultry Products ◽  
A Value ◽  
Plastic Strength ◽  
Negative Effect ◽  
Acheta Domestica ◽  
The Impact

In the recent years crickets, as well as cricket powder (CP) are interesting food ingredients in the European market. Some benefits of CP are high content of quality proteins, fats, vitamins and minerals and little environmental footprint. The aim of this work is to explore the impact of CP additive (2% and 4%) on the color characteristics, technological and sensory properties of dry-fermented poultry bars. The use of CP as meat additive significantly decrease L* and a* value of the product. Structural strength, plastic strength and pH were significantly increased (p˂0.05) in CP enriched raw and dry-fermented poultry bars. aW and moisture content in the final CP supplemented poultry products increased (p˂0.05). The incorporation of 2% CP had slight impact on sensory properties of final product and can be successfully used for processing of value added meat products. CP addition up to 4% had negative effect on the color, sensory properties, structural and plastic strength on the filling mass and dry-fermented meat bars.

scholarly journals Quality and sensory characteristics of cricket powder (Acheta domestica) based cooked poultry balls

2021 ◽  
Author(s):  
Desislava Borislavova Vlahova-Vangelova ◽  
Desislav Balev ◽  
Nikolay Delchev Kolev ◽  
Stefan Dragoev ◽  
Dilyana Gradinarska
Keyword(s):  
Meat Products ◽  
Value Added ◽  
B Value ◽  
Sensory Panel ◽  
Plastic Strength ◽  
Acheta Domestica ◽  
Alternative Sources ◽  
The Impact ◽  
Cooked Meat ◽  
Water Holding

As the population grows, the food industry is focusing on alternative sources of protein as insect flours. Cricket powder (Acheta domestica) is rich source of protein, vitamins, minerals, fatty acids, with little environmental footprint and have potential for processing of hybrid meat products. This study analyzes the impact of cricket powder (CP) supplementation (2% and 4%) on the technological and sensory properties of cooked poultry balls. Addition of CP affects all examined parameters in two ways: decrease aW, L*, a* and b* value and increase pH, water holding capacity, plastic strength (PS) and structural strength (SS). The high PUFA in CP do not promote lipid oxidation in the raw filling mass, but result in higher MDA formation in cooked final products. The sensory panel found dry and rough consistence in 4% CP based cooked meat balls, while 2% CP enriched samples show nice sensory acceptance by the tasting committee. CP is suitable innovative ingredient for processing of value added cooked meat products.

scholarly journals Dynamic Integrated Model for Assessing Fisheries: Discard Bans as an Implicit Value-Added Tax

2021 ◽  
Author(s):  
Jose Maria Da Rocha ◽  
Javier García-Cutrín ◽  
Maria-Jose Gutiérrez ◽  
Raul Prellezo ◽  
Eduardo Sanchez
Keyword(s):  
Value Added ◽  
Point Of View ◽  
Value Added Tax ◽  
Biological Variables ◽  
A Value ◽  
Long Run ◽  
The Social ◽  
Negative Effect ◽  
Short Run ◽  
The Impact

AbstractIntegrated economic models have become popular for assessing climate change. In this paper we show how these methods can be used to assess the impact of a discard ban in a fishery. We state that a discard ban can be understood as a confiscatory tax equivalent to a value-added tax. Under this framework, we show that a discard ban improves the sustainability of the fishery in the short run and increases economic welfare in the long run. In particular, we show that consumption, capital and wages show an initial decrease just after the implementation of the discard ban then recover after some periods to reach their steady-sate values, which are 16–20% higher than the initial values, depending on the valuation of the landed discards. The discard ban also improves biological variables, increasing landings by 14% and reducing discards by 29% on the initial figures. These patterns highlight the two channels through which discard bans affect a fishery: the tax channel, which shows that the confiscation of landed discards reduces the incentive to invest in the fishery; and the productivity channel, which increases the abundance of the stock. Thus, during the first few years after the implementation of a discard ban, the negative effect from the tax channel dominates the positive effect from the productivity channel, because the stock needs time to recover. Once stock abundance improves, the productivity channel dominates the tax channel and the economic variables rise above their initial levels. Our results also show that a landed discards valorisation policy is optimal from the social welfare point of view provided that incentives to increase discards are not created.

The impact of Wi-Fi service on millennial diners

2019 ◽  
Vol 10 (3) ◽  
pp. 383-400 ◽  
Author(s):  
Jiyeon Jeon ◽  
Myongjee Yoo ◽  
Natasa Christodoulidou
Keyword(s):  
Fast Food ◽  
Value Added ◽  
Restaurant Industry ◽  
Content Type ◽  
Casual Dining ◽  
A Value ◽  
Fast Food Restaurants ◽  
Customer's Loyalty ◽  
The Impact ◽  
Coffee Shops

Purpose The purpose of this study is to explore the impact of Wi-Fi service on the millennial generation’s loyalty to restaurants. Additionally, this study examines the impact of Wi-Fi service on three different types of restaurants (coffee shops, fast-food restaurants and casual dining restaurants). Furthermore, this study examines the similarities and differences that exist cross-culturally between Americans and Koreans. Design/methodology/approach A total number of 480 questionnaires were collected to empirically test the study model. A factor analysis that used a principal components analysis with varimax rotation was performed to condense the loyalty items into a few underlying constructs, and the Cronbach’s alpha was checked to test for reliability. A multiple regression analysis and t-test were performed to test the study hypotheses. Findings The results show that Wi-Fi service has a significant impact on millennials’ loyalty behavior on all three types of restaurants in this study. However, the differences between Americans and Koreans on how they perceive the Wi-Fi services turned out to be significant only for coffee shops. Research limitations/implications The authors used a non-probability convenience sampling method for data collection. The findings cannot be generalized to other types of restaurants, such as fine dining and luxury restaurants. Although the results indicate a positive relation between Wi-Fi usage and a customer’s loyalty, loyalty is a multifaceted concept where a variety of factors, such as frequency or convenience can have an impact. Practical implications The findings should encourage marketers in the restaurant industry to use Wi-Fi as a value-added service for their customers. Originality/value There are limited studies on how significant Wi-Fi service is for the hospitality industry, and in particular, for restaurants. This study builds on the scholarship of Cobanoglu et al. (2012) on the value of the customer loyalty by providing new insights into customers’ views on Wi-Fi service in the restaurant industry.

Examination of Convection-Allowing Configurations of the WRF Model for the Prediction of Severe Convective Weather: The SPC/NSSL Spring Program 2004

2006 ◽  
Vol 21 (2) ◽  
pp. 167-181 ◽  
Author(s):  
John S. Kain ◽  
S. J. Weiss ◽  
J. J. Levit ◽  
M. E. Baldwin ◽  
D. R. Bright
Keyword(s):  
Weather Forecasting ◽  
Wrf Model ◽  
Value Added ◽  
Severe Weather ◽  
Convective Initiation ◽  
A Value ◽  
Human Decision ◽  
Forecast Models ◽  
Convective Weather ◽  
The Impact

Abstract Convection-allowing configurations of the Weather Research and Forecast (WRF) model were evaluated during the 2004 Storm Prediction Center–National Severe Storms Laboratory Spring Program in a simulated severe weather forecasting environment. The utility of the WRF forecasts was assessed in two different ways. First, WRF output was used in the preparation of daily experimental human forecasts for severe weather. These forecasts were compared with corresponding predictions made without access to WRF data to provide a measure of the impact of the experimental data on the human decision-making process. Second, WRF output was compared directly with output from current operational forecast models. Results indicate that human forecasts showed a small, but measurable, improvement when forecasters had access to the high-resolution WRF output and, in the mean, the WRF output received higher ratings than the operational Eta Model on subjective performance measures related to convective initiation, evolution, and mode. The results suggest that convection-allowing models have the potential to provide a value-added benefit to the traditional guidance package used by severe weather forecasters.

scholarly journals Value-added analysis of the electric vehicle battery industry in Indonesia

2021 ◽  
Vol 882 (1) ◽  
pp. 012079
Author(s):  
I Suherman ◽  
S Rochani ◽  
D Cahyaningtyas
Keyword(s):  
Electric Vehicle ◽  
Value Added ◽  
Global Market ◽  
Battery Cell ◽  
A Value ◽  
Acid Leach ◽  
Global Player ◽  
Electric Vehicle Battery ◽  
The Impact ◽  
Battery Industry

Abstract The establishment of the Indonesian Battery Corporation is a step forward to make Indonesia a global player in the electric vehicle battery industry. This state-owned consortium is mandated to develop an integrated electric vehicle battery industry ecosystem from upstream to downstream. Indonesia has around six companies developing High-Pressure Acid Leach processing and refining projects. Battery production for Indonesian electric vehicles is estimated to contribute approximately 12.7% to the global market by 2035. A value-added analysis approach model is estimated to increase Gross Domestic Product by $21,434 billion. In addition, the impact on job creation is around 42,603 people. This estimation can be implemented with some supports, such as partners with proven technology and significant capital to build the precursor and cathode industries, battery cell and battery industries, and the electric vehicle industry and policies related to development.

scholarly journals Research on the Correlation between Capitalized R&D Expenditure and Enterprise Performance ——Research Based on Statistical Analysis Tools

2021 ◽  
Vol 292 ◽  
pp. 02042
Author(s):  
Yajie Zhao
Keyword(s):  
Corporate Performance ◽  
Linear Regression Analysis ◽  
Value Added ◽  
Multiple Linear Regression Analysis ◽  
Point Of View ◽  
Enterprise Performance ◽  
Current Period ◽  
A Value ◽  
The Impact ◽  
Performance Research

Innovation is the source of power for the development of an enterprise. The enterprise aims to increase investment in research and development to maintain technological innovation capabilities, thereby enhancing its own competitive advantage. In order to explore the impact of capitalization intensity on corporate performance, this paper selects 2,829 Chinese non-financial listed companies from 2008 to 2020 as research samples, establishes a regression model of R&D expenditure capitalization intensity and corporate performance, and conducts multiple linear regression analysis. The research in this paper finds that the capitalization of R&D expenditure has both a value depreciation effect and a value appreciation effect. From the direct impact point of view, the accounting treatment of capitalization of R&D expenditure reduces the company’s “tax-saving” cash flow and affects the company’s internal resource allocation, thereby reducing the current financial performance; and from the perspective of future effects, capitalized R&D expenditure has passed to the market The signal of R&D “success”, the higher the degree of capitalization of R&D expenditure, the stronger the value-added ability of R&D expenditure in the current period and in the future period.

scholarly journals Chemical composition of different formulations of bean (Phaseolus vulgaris L.) sarazo consumed in Sinaloa

2019 ◽  
Vol 6 (5) ◽  
pp. 232-234
Author(s):  
Alma Lorena Urias Sauceda ◽  
Nora Estela Ponce Fernandez ◽  
Pollorena Gregorio Lopez ◽  
Cindy Rosas Dominguez
Keyword(s):  
Heat Treatment ◽  
Chemical Composition ◽  
Eating Habits ◽  
Meat Products ◽  
Value Added ◽  
Maximum Size ◽  
Soluble Fiber ◽  
A Value ◽  
Main Effect ◽  
One Way Anova

The consumption of dry common beans in Mexico has been modified by eating habits. The green bean seed or sarazo, is harvested When the seeds Have Reached Their maximum size but the seeds are not ripe, contributing to ancestral recipes That still prevail in Sinaloa. The objective was to evaluate the chemical composition of sarazo bean consumed in Sinaloa Formulations, as a value-added food alternative. Sarazo bean seeds (Azufrado Higuera) was used. The treatments were sarazo fresh beans (FC), cooked beans (FCO), cooked beans with vegetables at 4.6% (F1) and beans with 47% of vegetables and meat products (F2). The chemical composition was evaluated in triplicate with the standardized methods of the AOAC (2000). The experimental design was completely random, the analysis included a one-way ANOVA and Differences Between average values ​​were evaluated With the Tukey (p≤0.05) test. The results Showed That, in fat content, F2 Showed Differences (p≤0.05) With respect to FC, FCO and F1, Caused by the Addition of fat include meat products in ITS That composition. In protein, FC showed no difference (p> 0.05) With FCO, by heat treatment but the Addition of meat products had a significant Increase in F2. The heat treatment affected the soluble fiber. The cooking modifies the chemical composition; however, the main effect was the Addition of other components: such as vegetables and meat products. In protein, FC showed no difference (p> 0.05) With FCO, by heat treatment but the Addition of meat products had a significant Increase in F2. The heat treatment affected the soluble fiber. The cooking modifies the chemical composition; however, the main effect was the Addition of other components: such as vegetables and meat products. In protein, FC showed no difference (p> 0.05) With FCO, by heat treatment but the Addition of meat products had a significant Increase in F2. The heat treatment affected the soluble fiber. The cooking modifies the chemical composition; however, the main effect was the Addition of other components: such as vegetables and meat products

Nutritional, Antioxidant and Sensory Properties of Value Added Muffins

2019 ◽  
Vol 15 (5) ◽  
pp. 454-466
Author(s):  
Shyamala B. Nagarajaiah ◽  
Manasa G. Ramakrishna ◽  
Jamuna Prakash
Keyword(s):  
Antioxidant Activity ◽  
Value Added ◽  
Overweight And Obesity ◽  
Sensory Properties ◽  
Partial Replacement ◽  
Total Phenolic ◽  
Bakery Products ◽  
Carotene Content ◽  
Food Ingredients ◽  
Proso Millet

Background: Consumption of unhealthy processed foods viz., refined wheat flour based bakery products such as biscuits, muffins, etc. is a key causative factor underlying nutrition transition giving rise to overweight and obesity. The underutilized coarse grain, proso millet (Panicum miliaceum) can find potential application in bakery products. Objective: The objective of the present study was to prepare healthy muffins by partial replacement of refined flour with Proso Millet Flour (PMF), Carrot Preserve (CP) and Beetroot Preserve (BP). Methods: Standardized methods were used to analyze the products for nutritional composition, antioxidant activity and sensory properties. Results: Results showed that the protein and dietary fiber contents of products ranged from 5.49- 5.95g and 3.60-4.15g/100g respectively. Total phenolic content was high in aqueous extract of muffin with PMF+BP i.e. 125±1.41mg tannic acid equivalent/100g. β-carotene content was high in muffin with PMF+CP (155±3.5µg/100g). Antioxidant activity determined by four methods showed that products with PMF+CP and PMF+BP had higher activity compared to control samples. The sensory quality of muffin was unaffected by the incorporation PMF, having scores equal to control muffins. Conclusion: To conclude PMF, CP and BP can be used as functional food ingredients in bakery products to improve the nutritional quality without affecting sensorial palatability.

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