This article presents a model for quality in qualitative research that is uniquely expansive, yet flexible, in that it makes distinc- tions among qualitative research's means (methods and practices) and its ends. The article first provides a contextualization and rationale for the conceptualization. Then the author presents and explores eight key markers of quality in qualitative research including (a) worthy topic, (b) rich rigor, (c) sincerity, (d) credibility, (e) resonance, (f) significant contribution, (g) ethics, and (h) meaningful coherence. This eight-point conceptualization offers a useful pedagogical model and provides a common language of qualitative best practices that can be recognized as integral by a variety of audiences. While making a case for these markers of quality, the article leaves space for dialogue, imagination, growth, and improvisation.

Qualitative Quality: Eight “Big-Tent” Criteria for Excellent Qualitative Research

The market sales of ready-to-use fresh vegetables have grown rapidly in recent decades as a result of changes in consumer attitudes, especially consumption of fresh-cut lettuce and carrot due to their use in prepared salads. Chlorine solutions have been widely used to sanitise fruit and vegetables in the fresh-cut industry. However, the association of chlorine with the possible formation of carcinogenic chlorinated compounds in water has called into question the use of chlorine in food processing. There is a real need to find alternatives for preservation of fresh-cut fruit and vegetables in order to improve the efficacy of washing treatments. Alternatives or modified methods have been proposed, as antioxidants, irradiation, ozone, organics acids, modified atmosphere packaging, whey permeate, etc.; however, none have yet gained widespread acceptance by the industry. For this reason the development of alternatives and markers in order to measure the efficacy of these alternatives are needed.

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Extending and Measuring the Quality of Fresh-cut Fruit and Vegetables: a Review

The efficient development and production of high quality emulsion-based products depends on knowledge of their physicochemical properties and stability. A wide variety of different analytical techniques and methodologies have been developed to characterize the properties of food emulsions. The purpose of this review article is to provide a critical overview of the most important properties of emulsions that are of interest to the food industry, the type of analytical techniques that are available to measure these properties, and the experimental protocols that have been developed to characterize the stability of food emulsions. Recommendations are made about the most suitable analytical techniques and experimental protocols needed to characterize the stability and properties of food emulsions.

Critical Review of Techniques and Methodologies for Characterization of Emulsion Stability

Methods for the study of starch retrogradation

https://ucanr.edu/datastoreFiles/608-360.pdf

Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables

Antonio anzaldúa‐morales

A tribute to dr. alina surmacka szczesniak

Publisher Summary
This chapter focuses on the the selection of a suitable test procedure. A number of factors should be considered before setting up a new test procedure, otherwise a good deal of money and time can be wasted. The first decision is whether to use an objective or a subjective test. Objective tests are generally preferred because they are generally believed to be more reproducible, use less time, and utilize a minimum of labor. On the other hand, there are times when subjective methods are the only way in which adequate information can be obtained. The kind of material affects which type of instrument will be selected. Another question that should be resolved is the required accuracy of the results. Greater accuracy is obtained as the number of times the test is replicated is increased. Generally, a larger sample size gives a result closer to the true mean than a small sample size, and hence fewer replicate tests are needed to obtain a given degree of accuracy. But a larger sample size usually means that higher forces are needed, and the force capacity of the instrument may be exceeded. When the spread of values between individual units is needed, it is preferable to use a small sample size and run a large number of replicates to increase the probability of obtaining the full spread of values.

Malcolm C. Bourne

Papers

Antonio anzaldúa‐morales

A tribute to dr. alina surmacka szczesniak

CHAPTER 7 – Selection of a Suitable Test Procedure

Defatted Soybean Cotyledons as a High Protein Stable, Dry Food

Technical note: Effect of added soybean paste and instant soydhal on toughness and rate of staling of chapatis