Manchester Metropolitan University

About: Manchester Metropolitan University is a education organization based out in Manchester, Manchester, United Kingdom. It is known for research contribution in the topics: Population & Context (language use). The organization has 5435 authors who have published 16202 publications receiving 442561 citations. The organization is also known as: Manchester Polytechnic & MMU.

Stability of anthocyanins and ascorbic acid of high pressure processed blood orange juice during storage

Abstract: The stability of anthocyanins (Cy3Gl) and ascorbic acid (AA) of high pressure processed blood orange juice during storage was investigated. Blood orange juice was processed at pressure levels of 400, 500, 600 MPa for a constant treatment time of 15 min. During processing > 99% and 94.5% retention of Cy3Gl and AA content was observed for all pressure treated samples. The degradation kinetics of processed samples followed first order kinetics during storage. Cy3Gl and AA losses were significantly higher at a storage temperature of 20 °C compared to 4 °C for both high pressure processed and untreated control samples. During storage at 4 °C for 10 days, retention rates for Cy3Gl and AA of 93.4 and 85.0% were observed at 600 MPa and treatment time of 15 min. A strong correlation was observed between AA content and Cy3Gl content with r = 0.79 and r = 0.90 ( p 0.0001) during storage at 4 and 20 °C respectively, indicating a strong influence of AA content on Cy3Gl stability during storage. Predicted shelf-life, based upon nutritional requirements, during storage at 20 °C of high pressure processed juice samples were found to be higher compared to control samples. Industrial relevance This study shows the potential benefits of high pressure processing in retaining ascorbic acid and anthocyanins in blood orange juice. High pressure processed samples showed improved shelf life compared to fresh juice. Results presented in this study revealed that high pressure processing helps preserve the nutritional value of blood orange juice during storage.

Mundane mobilities, banal travels

Abstract: All of us are caught up in banal or mundane mobilities, whether it is the walk to the bus stop and catching the bus to town, the daily commute by train to work, the trip by car to the supermarket, ...

The Delivery of Video-Based Performance Analysis by England Youth Soccer Coaches: Towards a Grounded Theory

Abstract: The purpose of this study was to build a theoretical framework to understand the delivery of video-based performance analysis by youth soccer coaches in England. Data were collected from interviews with 14 English youth soccer coaches, who had used video-based performance analysis for more than 3 years in their coaching practice. Using a grounded theory methodology (Strauss & Corbin, 1998), data were analyzed and conceptual links between concepts were theorized. Categories regarding contextual factors, delivery approach and targeted outcome were highlighted. Results are compared against existing coaching literature to provide a more realistic representation of the phenomena for the education of coaches.

Children and Citizenship in Britain: A Case for a Socially Interdependent Model of Citizenship

Abstract: In the 1980s and 1900s there has been a substantial amount of discussion around notions of citizenship. Given the marginal treatment of children in mainstream sociology in the 1980s, it is small wo...

Evaluation of potential mechanisms by which dietary fibre additions reduce the predicted glycaemic index of fresh pastas

Abstract: A range of commercially available dietary fibres (DFs), representing both insoluble and soluble forms, were used in the production of pasta. Addition of fibre was at a range of levels (2.5-10%). The potential glycaemic index of these pastas was then evaluated using an in vitro model system to determine starch digestibility and sugar release. Scanning electron microscopy was used to relate structural properties of the pasta to starch degradation. The resulting predicted glycaemic indexes illustrated that the inclusion of DFs into pasta can reduce the glycaemic index of an already low GI food by up to 40%. As such, compared to the predicted glycaemic index value for the control fresh pasta (GI = 45), inclusion of pea fibre, guar gum and locust bean gum yielded pasta with GI values of 39.2, 37.9 and 37 respectively. Thus the type of dietary fibre used was important in the rate of starch digestion observed during the in vitro process. Equally, the level of fibre inclusion was of importance with an inclusion rate of 2.5% generally resulting in pasta with a predictive GI of 42.1, whereas an inclusion of 10% yielded pasta with a GI value of 37.2. Such reductions could be achieved through a number of possible mechanisms including antagonistic and synergistic relationships existing between DF's and other food components, the effect of DF's in entrapping pasta particles and thus inhibiting starch degradation, and the restriction of water movement during the cooking of pasta products, thus indicating that starch swelling is impaired.