THE DESIGN AND ANALYSIS OF EXPERIMENTS. By Oscar Kempthorne. New York, John Wiley and Sons, Inc., 1952. 631 pp. $8.50. This book by a teacher of statistics (as well as a consultant for \"experimenters\") is a comprehensive study of the philosophical background for the statistical design of experiment. It is necessary to have some facility with algebraic notation and manipulation to be able to use the volume intelligently. The problems are presented from the theoretical point of view, without such practical examples as would be helpful for those not acquainted with mathematics. The mathematical justification for the techniques is given. As a somewhat advanced treatment of the design and analysis of experiments, this volume will be interesting and helpful for many who approach statistics theoretically as well as practically. With emphasis on the \"why,\" and with description given broadly, the author relates the subject matter to the general theory of statistics and to the general problem of experimental inference. MARGARET J. ROBERTSON

The Design and Analysis of Experiments

2 1 The innovative transport systems and the CityMobil project 10 1.1 The research questions 10 2 The state of art in the field of automatic transport systems 12 2.1 Case studies and demand studies for innovative transport systems 12 3 The design and implementation of surveys 14 3.1 Definition of experimental design 14 3.2 Questionnaire design and delivery 16 3.3 First analyses on the collected sample 18 4 Calibration of Logit Multionomial demand models 21 4.1 Methodology 21 4.2 Calibration of the “full” model. 22 4.3 Calibration of the “final” model 24 4.4 The demand analysis through the final Multinomial Logit model 25 5 The analysis of interaction between the demand and socioeconomic attributes 31 5.1 Methodology 31 5.2 Application of Mixed Logit models to the demand 31 5.3 Analysis of the interactions between demand and socioeconomic attributes through Mixed Logit models 32 5.4 Mixed Logit model and interaction between age and the demand for the CTS 38 5.5 Demand analysis with Mixed Logit model 39 6 Final analyses and conclusions 45 6.1 Comparison between the results of the analyses 45 6.2 Conclusions 48 6.3 Answers to the research questions and future developments 52

The European commission

Microalgae (including the cyanobacteria) are established commercial sources of high-value chemicals such as β-carotene, astaxanthin, docosahexaenoic acid, eicosahexaenoic acid, phycobilin pigments and algal extracts for use in cosmetics. Microalgae are also increasingly playing a role in cosmaceuticals, nutraceuticals and functional foods. In the last few years, there has been renewed interest in microalgae as commercial sources of these and other high-value compounds, driven in part by the attempts to develop commercially viable biofuels from microalgae. This paper briefly reviews the main existing and potential high-value products which can be derived from microalgae and considers their commercial development with a particular focus on the various aspects which need to be considered on the path to commercialisation, using the experience gained in the commercialisation of existing algae products. These considerations include the existing and potential market size and market characteristics of the product, competition by chemically synthesised products or by ‘natural’ compounds from other organisms such as fungi, bacteria, higher plants, etc., product quality requirements and assurance, and the legal and regulatory environment.

High-value products from microalgae—their development and commercialisation

Microalgae have recently attracted considerable interest worldwide, due to their extensive application potential in the renewable energy, biopharmaceutical, and nutraceutical industries. Microalgae are renewable, sustainable, and economical sources of biofuels, bioactive medicinal products, and food ingredients. Several microalgae species have been investigated for their potential as value-added products with remarkable pharmacological and biological qualities. As biofuels, they are a perfect substitute to liquid fossil fuels with respect to cost, renewability, and environmental concerns. Microalgae have a significant ability to convert atmospheric CO2 to useful products such as carbohydrates, lipids, and other bioactive metabolites. Although microalgae are feasible sources for bioenergy and biopharmaceuticals in general, some limitations and challenges remain, which must be overcome to upgrade the technology from pilot-phase to industrial level. The most challenging and crucial issues are enhancing microalgae growth rate and product synthesis, dewatering algae culture for biomass production, pretreating biomass, and optimizing the fermentation process in case of algal bioethanol production. The present review describes the advantages of microalgae for the production of biofuels and various bioactive compounds and discusses culturing parameters.

https://link.springer.com/content/pdf/10.1186/s12934-018-0879-x.pdf

The promising future of microalgae: current status, challenges, and optimization of a sustainable and renewable industry for biofuels, feed, and other products

Simulated gastro-intestinal digestion is widely employed in many fields of food and nutritional sciences, as conducting human trials are often costly, resource intensive, and ethically disputable. As a consequence, in vitro alternatives that determine endpoints such as the bioaccessibility of nutrients and non-nutrients or the digestibility of macronutrients (e.g. lipids, proteins and carbohydrates) are used for screening and building new hypotheses. Various digestion models have been proposed, often impeding the possibility to compare results across research teams. For example, a large variety of enzymes from different sources such as of porcine, rabbit or human origin have been used, differing in their activity and characterization. Differences in pH, mineral type, ionic strength and digestion time, which alter enzyme activity and other phenomena, may also considerably alter results. Other parameters such as the presence of phospholipids, individual enzymes such as gastric lipase and digestive emulsifiers vs. their mixtures (e.g. pancreatin and bile salts), and the ratio of food bolus to digestive fluids, have also been discussed at length. In the present consensus paper, within the COST Infogest network, we propose a general standardised and practical static digestion method based on physiologically relevant conditions that can be applied for various endpoints, which may be amended to accommodate further specific requirements. A frameset of parameters including the oral, gastric and small intestinal digestion are outlined and their relevance discussed in relation to available in vivo data and enzymes. This consensus paper will give a detailed protocol and a line-by-line, guidance, recommendations and justifications but also limitation of the proposed model. This harmonised static, in vitro digestion method for food should aid the production of more comparable data in the future.

https://hal.archives-ouvertes.fr/hal-01209876/document

A standardised static in vitro digestion method suitable for food – an international consensus

Replacing wheat flour in the breadmaking process is a technology challenge since the elimination of gluten has a strong influence on bread quality. Proteins addition are often used to form a protein network capable of mimicking gluten-like structure, giving to dough a foaming support. This study aimed to evaluate the potential of denatured whey proteins coming from fresh curd cheese addition, to strengthening gluten-free dough structure, enhancing the breadmaking performance. Curd cheese additions were tested (5% up to 20%, weight/weight) and the effect on dough rheology behavior and bread quality was evaluated. Findings obtained revealed that the technology and nutritional properties of the bread can be enhanced by curd cheese addition, and such effects should be related to the composition and functionality of denatured whey proteins. Considering higher levels of curd cheese (20%) tested, improvements on bread quality was observed, leading to a considerable increase in bread volume (73%), softness (65%), with a significant reduction on staling kinetics (70%), comparing with control bread. Additionally, an improvement in nutritional value in terms of proteins (80%) and minerals content (P—50.0%, Mg—6.0%, and Ca—360.3%) was obtained, which can give an additional contribution to the nutritional daily requirements of celiac patients. Linear correlations between dough rheology properties and bread quality attributes were found, supporting the good breadmaking performance obtained.

Improving the Technological and Nutritive Properties of Gluten-Free Bread by Fresh Curd Cheese Enrichment

Acorn is the fruit of holm oak (Quercus rotundifolia), being mainly used nowadays to feed animals, however a substantial part remains in the fields without any valorization. Underexploited crops are gaining new interest, driven by food security concerns and health benefits potential as well. In the present work, it was studied the physicochemical characteristics and functional perspective of acorn flour, as an ingredient for human diet. The study included nutritional composition analysis, phenolic compounds profile through HPLC, starch content and its microstructure, fibre, and pasting properties assessment. Acorn flour presented a high content in fat, particularly monounsaturated and polyunsaturated (oleic and linoleic acids), and high minerals content in particular K. Concerning phenolic profile, rutin, catechin, ellagic acid, gallic acid, and syringic acid were identified. In regards to technological profile, fibre was mainly insoluble, with around 11%, and starch content was 50%. Its pasting behaviour revealed a high gelatinization temperature (85 °C), with low breakdown, and higher retrogradation consistency. These results show acorn flour potential as a valuable and sustainable multipurpose food ingredient. 

https://doi.org/10.1016/j.crfs.2022.11.003

Acorn flour from holm oak (Quercus rotundifolia): Assessment of nutritional, phenolic, and technological profile

“Rocha do Oeste” pear is a Portuguese Protected Designation of Origin variety and one of the country's most relevant fruits for its nutritional value, production area, and exportation amounts. The recent integration of a pilot-scale juice production line brought to SUMOL+COMPAL company the need to characterize the new resulting fractions and value the new by-products. The objective of this work was to value the juice clarification by-products, producing a clean label and fiber-rich snack, in a circular economy rationale, where the secondary products are upcycled back into the food value chain, by creating another food product that includes those by-products. For the above to be possible, the laboratory conditions to produce pear fractions were optimized. After optimizing the puree centrifugation, using response surface methodology (RSM), and optimizing the turbid juice crossflow filtration, the different fractions were characterized in rheological, nutritional, and physical aspects. Comparison to the pulps revealed an increase in the viscosity of the pomace; an enriching effect on the fructose, glucose, and dietary fiber levels in the pomace, and maintenance of the vitamin C levels after centrifugation; and with no effect on the contents of total phenols during the filtration step. A thick pear snack was developed, incorporating retained fraction, inulin, and Euglena gracilis in the pomace, and optimized regarding its firmness and dietary fiber content. The snack characterization revealed an interesting total phenols content (which was maintained from the raw materials). Compared to the snack without microalgae and a commercial fruit snack, the pear snack with E. gracilis was well-accepted by the sensory panel, mainly in texture and appearance, and can be further improved in aroma and flavor. The snack without microalgae was the favorite among the three samples, in most sensory parameters, and never got the answer “I'm sure I wouldn't buy it.” Therefore, an innovative, clean label and plant-based snack was developed, in a circular economy rationale, which was relatively well-appreciated by the panel. This snack is rich in dietary fiber, having the possibility of presenting various nutritional claims, and the potential for easy sensory optimization.

/pdf/clean-label-rocha-pear-pyrus-communis-l-snack-containing-3b31j9xu.pdf

Anabela Raymundo

Papers

Improving the Technological and Nutritive Properties of Gluten-Free Bread by Fresh Curd Cheese Enrichment

Acorn flour from holm oak (Quercus rotundifolia): Assessment of nutritional, phenolic, and technological profile

Clean Label “Rocha” Pear (Pyrus communis L.) Snack Containing Juice By-Products and Euglena gracilis Microalgae

The key role of thermal waters in the development of innovative gelled starch-based matrices

In vitro starch digestibility and estimation of glycemic index in algae‐based couscous