University College Cork

About: University College Cork is a education organization based out in Cork, Ireland. It is known for research contribution in the topics: Population & Irish. The organization has 12056 authors who have published 28452 publications receiving 958414 citations. The organization is also known as: Coláiste na hOllscoile Corcaigh & National University of Ireland, Cork.

Concept Analysis of Spirituality: An Evolutionary Approach.

Abstract: Aim The aim of this article is to clarify the concept of spirituality for future nursing research. Background Previous concept analyses of spirituality have mostly reviewed the conceptual literature with little consideration of the empirical literature. The literature reviewed in prior concept analyses extends from 1972 to 2005, with no analysis conducted in the past 9 years. Design Rodgers' evolutionary framework was used to review both the theoretical and empirical literature pertaining to spirituality. Evolutionary concept analysis is a formal method of philosophical inquiry, in which papers are analyzed to identify attributes, antecedents, and consequences of the concept. Data Source Empirical and conceptual literature. Results Three defining attributes of spirituality were identified: connectedness, transcendence, and meaning in life. A conceptual definition of spirituality was proposed based on the findings. Also, four antecedents and five primary consequences of spirituality were identified. Conclusions Spirituality is a complex concept. This concept analysis adds some clarification by proposing a definition of spirituality that is underpinned by both conceptual and empirical research. Furthermore, exemplars of spirituality, based on prior qualitative research, are presented to support the findings. Hence, the findings of this analysis could guide future nursing research on spirituality.

Importance of glass transition and water activity to spray drying and stability of dairy powders

Abstract: Spray-drying is a rapid dehydration method allowing production of high quality dairy powders. In dehydration and subsequent powder handling and storage, however, both chemical and physical changes, such as caking, lactose crystallisation, and nonenzymatic browning, may impair powder characteristics and result in loss of powder quality. Many of these changes are related to the physical state of lactose, as rapid removal of water in spray drying results in the formation of low- moisture, amorphous, noncrystalline structures of lactose and other milk components. The amor- phous components may exist as solid-like glasses or highly supercooled, viscous liquids. The forma- tion of amorphous, glassy lactose during spray drying allows production of a free-flowing powder. High temperatures or residual water contents at the later stages of the drying process, however, may cause stickiness, caking, browning, and adhesion of the powder particles to the processing equip- ment. The glass transition of amorphous lactose occurs in the vicinity of room temperature at a water content of about 6.8 g (g × 100) -1 of lactose corresponding to an equilibrium relative humidity of 37% and 0.37 a w (water activity). At higher water contents, as the glass transition of amorphous lactose is well below storage temperature, dairy powders become sticky and the amorphous lactose may exhibit time-dependent crystallisation. Crystallisation of amorphous lactose may also release sorbed water from the amorphous material, which enhances other deteriorative changes, such as the nonenzymatic browning reaction. Amorphous lactose in dairy powders encapsulates milk fat, which, as a result of lactose crystallisation, is released and becomes susceptible for rapid oxidation. The glass transition and water activity are, therefore, important factors controlling processability, handling properties and stability of dairy powders.

Phage Therapy in the Food Industry

Abstract: Despite advances in modern technologies, the food industry is continuously challenged with the threat of microbial contamination. The overuse of antibiotics has further escalated this problem, resulting in the increasing emergence of antibiotic-resistant foodborne pathogens. Efforts to develop new methods for controlling microbial contamination in food and the food processing environment are extremely important. Accordingly, bacteriophages (phages) and their derivatives have emerged as novel, viable, and safe options for the prevention, treatment, and/or eradication of these contaminants in a range of foods and food processing environments. Whole phages, modified phages, and their derivatives are discussed in terms of current uses and future potential as antimicrobials in the traditional farm-to-fork context, encompassing areas such as primary production, postharvest processing, biosanitation, and biodetection. The review also presents some safety concerns to ensure safe and effective exploitation of bacteriophages in the future.

The Importance of the Diverse Drivers and Types of Environmental Innovation for Firm Performance

Abstract: Today, firms are faced with a number of environmental challenges, such as global warming, pollution control and declining natural resources. While there is increasing pressure to deliver environmentally friendly products and services, little is known about what drives the many different types of environmental innovation, or how such pursuits' impact firm performance. Using a sample of 2181 firms, this paper examines the factors that drive nine different types of eco-innovation in Ireland, and assesses how such innovations impact firm performance. We find that, while demand-side, supply-side and regulatory drivers impact on the likelihood of a firm engaging in eco-innovation, the relative magnitudes of these impacts vary across the types of eco-innovation considered. Moreover, we find that only two of the nine types of eco-innovation positively impact firm performance. The results point to regulation and customer pressure as viable mechanisms through which firms can be encouraged to eco-innovate. Copyright © 2014 John Wiley & Sons, Ltd and ERP Environment