scholarly journals Sous-Vide as a Technique for Preparing Healthy and High-Quality Vegetable and Seafood Products

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1537
Author(s):  
Sandra Zavadlav ◽  
Marijana Blažić ◽  
Franco Van de Velde ◽  
Charito Vignatti ◽  
Cecilia Fenoglio ◽  
...  
Keyword(s):  
Literature Review ◽  
Food Production ◽  
Physical Structure ◽  
Cooking Methods ◽  
High Quality ◽  
Nutritional Values ◽  
Seafood Products ◽  
Sous Vide ◽  
Points Of View

Sous-vide is a technique of cooking foods in vacuum bags under strictly controlled temperature, offering improved taste, texture and nutritional values along with extended shelf life as compared to the traditional cooking methods. In addition to other constituents, vegetables and seafood represent important sources of phytochemicals. Thus, by applying sous-vide technology, preservation of such foods can be prolonged with almost full retention of native quality. In this way, sous-vide processing meets customers’ growing demand for the production of safer and healthier foods. Considering the industrial points of view, sous-vide technology has proven to be an adequate substitute for traditional cooking methods. Therefore, its application in various aspects of food production has been increasingly researched. Although sous-vide cooking of meats and vegetables is well explored, the challenges remain with seafoods due to the large differences in structure and quality of marine organisms. Cephalopods (e.g., squid, octopus, etc.) are of particular interest, as the changes of their muscular physical structure during processing have to be carefully considered. Based on all the above, this study summarizes the literature review on the recent sous-vide application on vegetable and seafood products in view of production of high-quality and safe foodstuffs.

scholarly journals Comparative assessment of the quality of life in patients with chronic critical lower limb ischemia after surgical treatment (literature review)

2021 ◽  
Vol 24 (1) ◽  
pp. 61-67
Author(s):  
Aleksandr N. Kosenkov ◽  
Ivan A. Vinokurov ◽  
Anastasia K. Kiselea ◽  
Svetlana V. Udovichenko
Keyword(s):  
Quality Of Life ◽  
Surgical Treatment ◽  
Literature Review ◽  
Lower Limb ◽  
Clinical Effectiveness ◽  
Limb Ischemia ◽  
Comparative Assessment ◽  
High Quality ◽  
Lower Limb Ischemia

Today, there are several approaches to the treatment of critical lower limb ischemia (KINK). However, despite the high clinical effectiveness achieved, it is not always possible to achieve a high quality of life for the patient after surgery. This article presents modern aspects of surgical treatment of KINK and assesses the quality of life of patients depending on the type of intervention (literature review).

scholarly journals THE QUALITY OF CHILD TRAINING IN THE PRE-SCHOOL INSTITUTION: PARENTS‘ POINTS OF VIEW

2012 ◽  
Vol 45 (1) ◽  
pp. 40-50
Author(s):  
Daiva Malinauskienė ◽  
Roberta Pranaitytė
Keyword(s):  
School Education ◽  
Education Quality ◽  
Educational Institutions ◽  
High Quality ◽  
Social Success ◽  
The Family ◽  
The Status ◽  
Points Of View ◽  
Children Education

Lately, strategic documents prepared by Lithuanian and foreign educational institutions and recent discussions held by pedagogical societies and stakeholders have considered the issues of education quality. The question of ensuring quality has become one of the key priorities of educational policy assisting the system of education in Lithuania with integration into the space of European context. The status of the family can hardly guarantee the required conditions for self / educating children at home in all cases. Therefore, high-quality facilities should be a crucial aspect of training provided by the educational institutions since early childhood. Pre-school education in Lithuania, as one of the stages of a successive educational system, meets the basic needs of a child, including safety, activity and self-expression. Therefore, assessing a real situation in pre-school institutions seems to be an important point providing information on the needs for obtaining high quality self/education and training services, which is the way to implement one of the purposes of pre-school education – to help the family with fostering all qualities of a child (intellectual, emotional, volitional and physical) determining personal maturity and social success thus offering the programme of pre-school education and/or required educational help for the child or family. Empirical research has revealed parents’ points of view to the quality of education and quality evaluation and helped with identifying the factors that may have an impact on child self/education. Key words: children, education quality, institution of pre-school education.

Establishment of a Unified Quality Indicators System to Increase the Effectiveness of Emergency Departments

2019 ◽  
Vol 10 (4) ◽  
pp. 1-11
Author(s):  
Anat Ratnovsky ◽  
Shai Rozenes ◽  
Pinchas Halpern
Keyword(s):  
Emergency Department ◽  
Literature Review ◽  
Performance Indicators ◽  
Expert Panel ◽  
High Quality ◽  
Medical Treatments ◽  
Modified Delphi ◽  
Core Set ◽  
Key Indicators

The overall quality of an emergency department (ED) can be measured by its ability to provide fast, efficient yet high-quality medical treatments to its patients. The objective of the present study was to derive a common set of key indicators that could be used to assess the quality of the performance of EDs. A modified Delphi process was employed to achieve this. This consisted of a detailed literature review followed by a three-round expert panel interaction, which was used to reduce and refine the list of indicators. The members of the panel comprised ED physicians, ED nurses and hospital and ED administrators drawn from six EDs. This process yielded 47 essential performance indicators and 12 recommended indicators. The performance indicators were classified into 7 main groups according to their characteristics. The chosen indicators comprise a core set that will be used in an ongoing study on a representative sample of EDs.

Exploring Quality Assurances

2022 ◽  
pp. 26-42
Author(s):  
Vimbi Petrus Mahlangu ◽  
Mpipo Zipporah Sedio
Keyword(s):  
Higher Education ◽  
Quality Assurance ◽  
Literature Review ◽  
Higher Education Institutions ◽  
Qualitative Approach ◽  
High Quality ◽  
Education Standards ◽  
High Quality Education ◽  
Critical Requirement

The purpose of this chapter is to argue that higher education institutions (HEIs) in doing quality assurance (QA) must focus on the critical aspects of quality assurance, the need to look at the advantages, disadvantages, and challenges facing HEIs regarding quality assurance. It is assumed that institutions should carry out quality assurance and accreditation processes for stakeholders to have confidence in them. It also explains in detail what quality assurance and accreditation must entail in higher education institutions (HEIs). The need to maintain high-quality education standards becomes a critical requirement for HEIs to remain competitive in the education sector market. This chapter follows a qualitative approach in exploring quality assurance and accreditation in HEIs. Data will be collected through literature review. Quality assurance and accreditation in HEIs must aim to maintain and raise the quality of education and to guarantee the improvement of its standards.

scholarly journals Effect of Different Cooking Methods on Folate Content in Chicken Liver

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1431
Author(s):  
Marta Czarnowska-Kujawska ◽  
Anna Draszanowska ◽  
Elżbieta Gujska
Keyword(s):  
High Performance ◽  
Chicken Liver ◽  
Cooking Methods ◽  
Storage Organ ◽  
High Quality ◽  
Plant Foods ◽  
High Quality Protein ◽  
Sous Vide ◽  
C 30 ◽  
Liver Folate

Common liver sources in European countries include cow, chicken, duck, lamb and pig. Despite its decreasing popularity, liver is possibly one of the most nutrient-dense foods, being rich in high-quality protein and low in calories. In animals, the liver is the storage organ for folate. In this study, the effect of different cooking methods on folate vitamers content in chicken liver was investigated. Three folate derivatives, 5-CH3-H4PteGlu, H4PteGlu and 5-HCO-H4PteGlu, were identified in the analyzed samples using high performance liquid chromatography (HPLC). The folate content in liver after sous-vide (60 °C/75 min) and steaming (100 °C/30 min) did not differ significantly (p ≤ 0.05) from raw liver folate content (781 µg/100 g). Even liver cooked in a combi oven or grilled (which resulted in significant folate losses) showed much higher folate content, 455–631 µg/100 g and 612–715 µg/100 g, respectively, than the most folate-abundant plant foods. These findings are important as they demonstrate that processed liver has the potential to improve the supply of folate and meet the recommended daily requirements, particularly when folate deficiency is common worldwide.

Does sous-vide cooking preserve the chemical and volatile composition of Atlantic salmon (Salmo salar L.) fed Hermetia illucens larvae meal?

2020 ◽  
pp. 1-10
Author(s):  
Y. Husein ◽  
L. Bruni ◽  
G. Secci ◽  
C. Taiti ◽  
I. Belghit ◽  
...  
Keyword(s):  
Atlantic Salmon ◽  
Fatty Acid Content ◽  
Oxidation Products ◽  
Cooking Methods ◽  
Hermetia Illucens ◽  
Nutritional Values ◽  
Substitution Level ◽  
Physico Chemical ◽  
Sous Vide ◽  
Hermetia Illucens Larvae

Physico-chemical characteristics and volatile organic compounds (VOCs) of fillets from Atlantic salmon fed diets with two substitution levels of fishmeal by defatted Hermetia illucens larvae meal (0 and 100%; H0, H100) were examined as raw and subjected to boiling and sous-vide (SV) cooking methods. H100 diet increased fillet saturated fatty acid content, thus negatively affecting the lipid health indexes. H100 was also associated with high levels of the n-3 fatty acids eicosapentaenoic and docosahexaenoic acids. H100 diet led to some modifications in VOC composition. Boiling and SV cooking increased lightness and yellowness indexes along with secondary oxidation products in comparison to the raw fillets. However, no differences were observed for the cooking loss and the nutritional values of the fillets processed with the two cooking methods. SV fillets had higher moisture than the boiled ones, whereas boiled fillets had a higher VOC content. The 100% substitution level and the cooking by boiling or SV guaranteed good characteristics and nutritional values of the salmon fillets.

scholarly journals Test Case Quality Factors

2021 ◽  
Vol 12 (3) ◽  
pp. 1683-1694
Author(s):  
Samera Obaid Barraood Et.al
Keyword(s):  
Literature Review ◽  
Systematic Literature Review ◽  
Software Quality ◽  
Digital Library ◽  
Test Case ◽  
Test Cases ◽  
Quality Factors ◽  
High Quality ◽  
Good Test

The guarantee of software quality is very important. Thus, before a software is released to the end users, the flaws in the software should be detected by using high quality test cases. Currently, gauging the quality of test cases is carried out without any particular model and the criteria for good test cases is still unclear. Therefore, this study studies the literature using Systematic Literature Review (SLR) technique to identify the criteria of good test cases. The SLR considered papers between 2010 and 2018 in IEEE Xplore, ACM Digital Library, and Science Direct databases. Through the searching, it was found 310 papers are related. After filtering using exclusion and insertion criteria, 14 papers were considered for analysis. As a result, the test managed to identify 30 quality factors from the selected articles. These quality factors were additionally inspected, arranged and finished to be incorporated as the quality factors of test cases evaluation metrics.

Women’s reasons for choosing abortion method: A systematic literature review

2017 ◽  
Vol 46 (8) ◽  
pp. 835-845 ◽  
Author(s):  
Charlotte Kanstrup ◽  
Marjukka Mäkelä ◽  
Anette Hauskov Graungaard
Keyword(s):  
Literature Review ◽  
Systematic Literature Review ◽  
Early Pregnancy ◽  
Informed Choice ◽  
Medical Abortion ◽  
Emotional Reactions ◽  
High Income ◽  
High Quality ◽  
Surgical Abortion

Aims: We aim to describe and classify reasons behind women’s choice between medical and surgical abortion. Methods: A systematic literature review was conducted in PubMed and PsycINFO in October 2015. The subjects were women in early pregnancy opting for abortion at clinics or hospitals in high-income countries. We extracted women’s reasons for choice of abortion method and analysed these qualitatively, looking at main reasons for choosing either medical or surgical abortion. Results: Reasons for choice of method were classified to five main groups: technical nature of the intervention, fear of complications, fear of surgery or anaesthesia, timing and sedation. Reasons for selecting medical abortion were often based on the perception of the method being ‘more natural’ and the wish to have abortion in one’s home in addition to fear of complications. Women who opted for surgical abortion appreciated the quicker process, viewed it as the safer option, and wished to avoid pain and excess bleeding. Reasons were often based on emotional reactions, previous experiences and a lack of knowledge about the procedures. Some topics such as pain or excess bleeding received little attention. Overall the quality of the studies was low, most studies were published more than 10 years ago, and the generalisability of the findings was poor. Conclusion: Women did not base their choice of abortion method only on rational information from professionals but also on emotions and especially fears. Support techniques for a more informed choice are needed. Recent high-quality studies in this area are lacking.

scholarly journals Food Production and Quality in Agriculture in 2018 and 2019

2021 ◽  
pp. 98-105
Author(s):  
B. S. Shimada ◽  
M. V. Simon ◽  
L. Do. S. Cunha
Keyword(s):  
Literature Review ◽  
Food Production ◽  
Agricultural Sector ◽  
Crop Yields ◽  
Crop Productivity ◽  
Food Sector ◽  
Large Production ◽  
Quality Of Food ◽  
Safe Food

Food is the basis of human survival, and one of the Brazilian sectors that stands out the most is the agricultural sector, which in 2019 fed about 728,658 million people in the world. food, which has been taking care to produce quality and safe food. The objective of this work is to carry out a brief literature review on food production and quality in agriculture in 2018 and 2019, describing and characterizing the importance of agriculture in food production and food quality. This study was developed following the methodology based on literature review and relevant research on food production and quality in agriculture in 2018 and 2019, with the aim of characterizing the importance of agriculture in the production and quality of food. Many changes occur in the production of food in agriculture through the adopted technologies, enabling the large production of food that the country has, being one of the largest producers. However, it is still insufficient to supply food for the entire population, making agriculture an essential link for food, but it has been experiencing difficulties in increasing its production, due to environmental and management factors, impacting crop yields, and how the consumer started to demand a higher quality and safer food, care is needed in the production of quality and safe food. Agriculture is essential for feeding the population and the food sector depends on its production, in the years 2018 and 2019 it is clear that crop productivity still has to increase, and due to consumer demands, food production is necessary quality and insurance.

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