Scenes from another life (the paper)

What is my dance now? My body is saturated with images and details. My choreography has become an exorcism of ghosts of “opening-nights past” as I dance out memories and events inscribed on my body. A chorus of my other selves now accompanies my stage performance, live and virtual, real and imagined, past and present.

Nutritional aspects of food extrusion: a review

Extrusion cooking, as a multi-step, multi-functional and thermal/mechanical process, has permitted a large number of food applications. Effects of extrusion cooking on nutritional quality are ambiguous. Beneficial effects include destruction of antinutritional factors, gelatinisation of starch, increased soluble dietary fibre and reduction of lipid oxidation. On the other hand, Maillard reactions between protein and sugars reduce the nutritional value of the protein, depending on the raw material types, their composition and process conditions. Heat-labile vitamins may be lost to varying extents. Changes in proteins and amino acid profile, carbohydrates, dietary fibre, vitamins, mineral content and some non-nutrient healthful components of food may be either beneficial or deleterious. The present paper reviews the mechanisms underlying these changes, as well as the influence of process variables and feed characteristics. Mild extrusion conditions (high moisture content, low residence time, low temperature) improve the nutritional quality, while high extrusion temperatures (200 °C), low moisture contents (<15%) and/or improper formulation (e.g. presence of high-reactive sugars) can impair nutritional quality adversely. To obtain a nutritionally balanced extruded product, careful control of process parameters is essential.

Questioning the future of paper and online survey questionnaires for management research

The way that we build the foundations of our intellectual capital in management has changed. One example is the steady move in management research from the use of traditional paper-based survey questionnaires to online technology-based formats. This paper considers this shift, particularly focusing on the question of whether the advantages of online survey questionnaires outweigh their potential problems. The historical use of paper-based survey questionnaires has produced a large body of literature on both the advantages and disadvantages in their use, which are reviewed here alongside those of online survey questionnaires. In addition, welI-tested methods are available for increasing survey response rates in paper format, and these should not be thrown out in the quest to utilise online survey methodology. Rather, researchers should aim to exploit the potential benefits of online technologies and increase response rate by thoughtfully combining traditional and new methods. This paper argues for further discussion and research attention on electronic methods of data collection to ensure potential cost savings are not outweighed by either financial or participation costs involved in online survey questionnaire design.

Talking down 'writing up' or ten e-mails make a conference paper

This paper addresses the significant role that writing plays in research. We argue that too often writing is oversimplified, consigned to the final 'stage' of a research 'process' and designated as 'writing up'. Research methodology textbooks rarely discuss writing as integral to research practice. The advice postgraduate students receive not only glosses over the difficulties of constructing an extended argument but also of working within the genres and power relations required by the academy. In this paper we examine a selection of research methodology texts to see how the notion of 'writing up' is constructed and with what effects. We offer an alternative view of writing as research and research as writing.

Lawsone : a novel reagent for the detection of latent fingermarks on paper surfaces

Lawsone (2-hydroxy-1,4-naphthoquinone) reacts with latent fingermark deposits on paper surfaces to yield purple-brown impressions of ridge details which are also photoluminescent; this compound represents the first in a completely new class of fingermark detection reagents.

The influence of heat on biological activity and concentration of oleocanthal - a natural anti-inflammatory agent

Background – The olive oil phenolic, oleocanthal is a natural non-steroidal anti-inflammatory compound that irritates the oropharynx in a dose-dependent manner. It has been proposed that the biological activity of oleocanthal is partially responsible for the beneficial health effects of the Mediterranean diet. Virgin olive oil containing oleocanthal is often added as an ingredient in a number of cooked dishes and therefore it is of great importance to understand how best to preserve the putative health promoting benefits of this compound, as olive oil phenolics are
subject to heat degradation.

Objective – To investigate if oleocanthal is thermally degraded or its biological activity reduced during cooking.

Design – One extra virgin olive oil containing 54mg/kg oleocanthal was heated at varying temperatures (100°C, 170°C and 240°C) for set time periods (0, 1, 5, 20, 60, 90 min). Oleocanthal concentrations were quantified using HPLC and its biological activity determined with a taste bioassay measuring the intensity of throat irritation.

Outcomes – Results demonstrated that oleocanthal was heat stable compared with other olive oil phenolics, with a maximum loss of 16% as determined by HPLC analysis. In contrast, there was a significant decrease of up to 38% (p<0.05) in the biological activity of oleocanthal as determined by the taste bioassay.

Conclusions – Minimal degradation of oleocanthal concentration was observed upon heating however a significant decrease in the biological activity of this compound was noted with extended heating time. This has important implications for health in that, consumers may be unable to reap all of the putative health benefits associated with oleocanthal when adding virgin olive oil as an ingredient to dishes requiring prolonged heat treatment.