หนงสอเรอง การออกแบบการวจย: วธการวจยเชงคณภาพ วธการวจยเชงปรมาณ และวธการวจยแบบผสม (Research Design: Qualitative, Quantitative, and Mixed Method Approaches) เปนหนงสอทเรยบเรยงเพออธบายเกยวกบความแตกตางของกระบวนทศนการวจยทง 2 แบบ ไดแก การวจย เชงปรมาณ และการวจยเชงคณภาพ และความจำเปนของประเดนปญหาการวจยทตองนำกระบวนทศนทง 2 มารวมกนหาขอคนพบเพอนำไปสผลการวจยทสามารถนำผลการวจยไปใชประโยชนไดอยางจรงมากยงขน เรยกวา “การวจยแบบผสมผสาน” ซงเปนหนงสอทอธบายวธการวจยทง 2 ประเภทไดอยางชดเจน และการรวมกนของกระบวนทศนการวจยทง 2 แบบอยางลงตว

Research Design: Qualitative, Quantitative, and Mixed Method Approaches

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The Cambridge Handbook Of The Learning Sciences

Where is MAP Going? A review and future potential of modified atmosphere packaging for meat

Lipid peroxidation is a primary cause of quality deterioration in meat and meat products. Free radical chain reaction is the mechanism of lipid peroxidation and reactive oxygen species (ROS) such as hydroxyl radical and hydroperoxyl radical are the major initiators of the chain reaction. Lipid peroxyl radical and alkoxyl radical formed from the initial react ions are also capable of abstracting a hydrogen atom from lipid molecules to initiate the chain reaction and propagating the chain reaction. Much attention has been paid to the role of iron as a primary catalyst of lipid peroxidation. Especially, heme protei ns such as myoglobin and hemoglobin and "free" iron have been regarded as major catalysts for initiation, and iron-oxygen complexes (ferryl and perferryl radical) are even considered as initiators of lipid peroxidation in meat and meat products. Yet , which iron type and how iron is involved in lipid peroxidation in meat are still debatable. This review is focused on the potential roles of ROS and iron as primary initiators and a major catalyst, respectively, on the development of lipid peroxidat ion in meat and meat products. Effects of various other factors such as meat species, muscle type, fat content, oxygen availability, cooking, storage temperature, the presence of salt that affect lipid peroxidation in meat and meat products are also discussed.

https://www.koreascience.or.kr:443/article/JAKO200509905823893.pdf

Mechanism of Lipid Peroxidation in Meat and Meat Products -A Review

Iron is an essential trace element for most organisms. A common way for bacteria to acquire this nutrient is through the secretion of siderophores, which are secondary metabolites that scavenge iron from environmental stocks and deliver it to cells via specific receptors. While there has been tremendous interest in understanding the molecular basis of siderophore synthesis, uptake and regulation, questions about the ecological and evolutionary consequences of siderophore secretion have only recently received increasing attention. In this Review, we outline how eco-evolutionary questions can complement the mechanistic perspective and help to obtain a more integrated view of siderophores. In particular, we explain how secreted diffusible siderophores can affect other community members, leading to cooperative, exploitative and competitive interactions between individuals. These social interactions in turn can spur co-evolutionary arms races between strains and species, lead to ecological dependencies between them and potentially contribute to the formation of stable communities. In brief, this Review shows that siderophores are much more than just iron carriers: they are important mediators of interactions between members of microbial assemblies and the eukaryotic hosts they inhabit.

Bacterial siderophores in community and host interactions

The effect of oxygen level and exogenous α-tocopherol on the oxidative stability of minced beef in modified atmosphere packs

https://arrow.tudublin.ie/cgi/viewcontent.cgi?article=1216&context=tfschafart

The tenderisation of shin beef using a citrus juice marinade

Proximate composition and anti-nutritional factors of fava-bean (Vicia faba), green-pea and yellow-pea (Pisum sativum) flour

Thermal and non-thermal processing may alter the structure and improve the techno-functional properties of pulses and pulse flours, increasing their range of applications in protein-enhanced foods. The effects of germination and toasting of yellow peas (Pisum sativum) on flour and dough characteristics were investigated. Wheat flour was substituted with raw, germinated and toasted pea flour (30%). The resulting bread-baking properties were assessed. Toasting increased dough water absorption and improved dough stability compared with germinated and raw pea flour (p

Dough properties and baking characteristics of white bread, as affected by addition of raw, germinated and toasted pea flour.

The optimisation of the formation and stability of an oil in water emulsion containing lecithin, xanthan gum and sunflower oil was evaluated using Response Surface Methodology (RSM) and nonlinear regression. The main and combined effects of three independent variables; concentration of sunflower oil (10-20% v/v), soy lecithin (1-5% w/v) and xanthan gum (0.01-3% w/v) on the responses were examined. The main objectives of the study were to model and optimise maximum emulsion storage stability and to study interactive effects of emulsion ingredient. Emulsion stability and mean droplet diameter were measured over 14 days of storage using an image processing procedure developed. Xanthan gum and lecithin were found to have significant influences on emulsion stability and mean droplet diameter. Optimum concentrations were found to be sunflower oil 19.02% v/v, soy lecithin 1.2% w/v and xanthan gum 0.28% w/v.

/pdf/formation-and-stability-of-an-oil-in-water-emulsion-15x6dsflok.pdf

Roisin Burke

Papers

The effect of oxygen level and exogenous α-tocopherol on the oxidative stability of minced beef in modified atmosphere packs

The tenderisation of shin beef using a citrus juice marinade

Proximate composition and anti-nutritional factors of fava-bean (Vicia faba), green-pea and yellow-pea (Pisum sativum) flour

Dough properties and baking characteristics of white bread, as affected by addition of raw, germinated and toasted pea flour.

Formation and Stability of an Oil in Water Emulsion Containing Lecithin, Xanthan Gum and Sunflower Oil