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Journal articles on the topic 'Antistaling'

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Published: 10 December 2022
Last updated: 28 January 2023

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1

Gujral, Hardeep Singh, S. Gaur, and C. M. Rosell. "Note: Effect of Barley Flour, Wet Gluten and Ascorbic Acid on Bread Crumb Texture." Food Science and Technology International 9, no. 1 (February 2003): 17–21. http://dx.doi.org/10.1177/1082013203009001003.

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Barley flour (0, 10 and 20% w/w), wet gluten (0, 7.5 and 15% w/w) and ascorbic acid (0, 10 and 20 ppm) were incorporated into wheat flour to prepare bread. The addition of barley flour alone tended to reduce bread volume whereas wet gluten and ascorbic acid improved loaf volume. Effect of staling on bread crumb texture was studied over a period of 72 h using an Instron universal testing machine. It was found that barley flour, ascorbic acid and wet gluten have antistaling effects and a synergistic effect was also observed since in combination the three ingredients had a greater antistaling effect. A regression model ( R2 > 0.8) is presented to predict the bread volume, cohesiveness and firmness of bread crumb.
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2

Armero, E., and C. Collar. "Antistaling additive effects on fresh wheat bread quality / Efectos de los aditivos antienvejecimiento sobre la calidad del pan fresco." Food Science and Technology International 2, no. 5 (October 1996): 323–33. http://dx.doi.org/10.1177/108201329600200506.

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Straight and soured wheat breads formulated with antistaling additives (emulsifiers, hydrocol loids and fungal α-amylase) from white and whole flours were investigated for physico-chemical and sensory characteristics according to a fractionated factorial design, L32 . Quality of formulated fresh breads was related with chemical and physical properties. Additive effects were highly dependent on both the flour type and the breadmaking process used. Most of them performed as initial crumb softeners, effects being more pronounced in whole breads. Hydrocolloids showed similar softening effects to emulsifiers. Chemical parameters of doughs and breads were mainly influenced by the addition of emulsifiers. Antistaling additives also showed some secondary effects on other sensory properties (e.g., flavour and eatability), resulting in different crumb firmness- bread quality relationships. Synergistic and antagonistic interactions between additives were summarized (DATEM*SSL, α-amylase*SSL, α-amylase*HPMC).
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3

Guarda, A., C. M. Rosell, C. Benedito, and M. J. Galotto. "Different hydrocolloids as bread improvers and antistaling agents." Food Hydrocolloids 18, no. 2 (March 2004): 241–47. http://dx.doi.org/10.1016/s0268-005x(03)00080-8.

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4

Mikami, Bunzo, Hirotaka Bitoh, Yurie Anzai, Kimihiko Mizutani, Nobuyuki Takahashi, Masamichi Okada, and Shotaro Yamaguchi. "Structure and Function Analysis of Geobacillus Starch Antistaling Enzyme." Acta Crystallographica Section A Foundations and Advances 70, a1 (August 5, 2014): C469. http://dx.doi.org/10.1107/s2053273314095308.

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Glycosyltransferase from Geobacillus sp. (SAS) is expected to see wide use as a starch antistaling enzyme in food including bread and rice products. The enzyme is thought to transfer maltotriose (G3) unit into non-reducing ends of sarch with unknown likage except for usual alpha-1,4 linkage. SAS was crystallized by sitting drop vapar diffusion method in 14~28% PEG4000 (w/v), 10mM CaCl2, 0.1M NaAC at pH 4.6 and 20°C for 1 month. The obtained crystals belong to a space group of P6522 with cell dimensions of a = b = 112 and c = 320 Å. The crystals were soaked in various oligomaltosaccharides (G1, G2, G3, G4, G5 and G6) for 15 min before flash cooling. The diffraction data of each complex were collected at beam-lines of BL26B1, BL38B1 and BL44XU in SPring-8. The crystal data were collected with 97-99 % completeness and Rmerge of 0.07-0.09 up to 1.6-2.3 Å resolution. The structures were determined by molecular replacement with cyclodextrin glucanotransferase (CGTase, PDB 1CYG) as a search model and were refined with PHENIX. The refined models of SAS/sugars contain one molecule of SAS comprising 733 amino acid residues, 5-8 calcium ions, 543-1141 water molecules and several sugars with R = 0.15-0.19 and Rfree = 0.16-0.23 for the data up to 1.6-2.3 Å resolution. SAS has almost the same overall structure with the CGTase except for several loops in the catalytic domain A. They share a similar active site except for subsite +3 where the non-reducing ends of the oligosaccharides bind. G1 bound to subsite +3, indicating +3 site has the highest affinity to G1. Only G3 was found to bind at subsites +3 ~ +1 when G3, G5 and G6 were soaked, whereas G4 bound at subsites +3 ~ -1 when G4 was soaked. From the clear density map of the bound G4, the bound glucose residue at subsute -1 is found to have alpha-1,6 linkage, indicating the product of this transglucosidase.
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5

Arteaga, G. E., and S. Nakai. "Use of Microbial Enzymes as Antistaling Agents for Corn Tortillas." Canadian Institute of Food Science and Technology Journal 21, no. 4 (October 1988): 366. http://dx.doi.org/10.1016/s0315-5463(88)70923-2.

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6

Haghighat‐Kharazi, Sepideh, Mohammad Reza Kasaai, Jafar Mohammadzadeh Milani, and Khosro Khajeh. "Antistaling properties of encapsulated maltogenic amylase in gluten‐free bread." Food Science & Nutrition 8, no. 11 (September 20, 2020): 5888–97. http://dx.doi.org/10.1002/fsn3.1865.

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7

Morgan, Keith R., Lower Hutt, Juliett Gerrard, Dale Every, Marcela Ross, and Margy Gilpin. "Staling in Starch Breads: The Effect of Antistaling α-Amylase." Starch - Stärke 49, no. 2 (1997): 54–59. http://dx.doi.org/10.1002/star.19970490204.

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8

Tan, Zhi Ming, Hao Chen, Ping Xiu Shi, Long Liu, Zhi Wen Chen, Piao Yan Xu, Tao Liu, Yong Lin Hu, Qiang Song Wang, and De Juan Huang. "Effects of Four Antistaling Agents on Preservation of Nan Feng Tangerines." Advanced Materials Research 1044-1045 (October 2014): 176–80. http://dx.doi.org/10.4028/www.scientific.net/amr.1044-1045.176.

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The Nan Feng Tangerine is used to study the preservation effects of the chemical preservative, 1% chitosan, 1% carboxymethyl with 1% chitosan, and 1% carboxymethyl with 50ppm Silver Nano composite. The results show that the tangerine weight losses after preservative treatments are lower than the loss of the control group, and the total citrus-sugar content, citrus-Vitamin C content and total citrus-acid content are higher than those of the control group. In conclusion, the Silver Nano composite has the best preservative effect on the Nan Feng citrus, and the effect using film preservation is better than that using the chemical preservation.
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9

李, 灿楷. "Synthesis of Edible Antistaling Agent CTS-cys for Fruits and Vegetables." Hans Journal of Chemical Engineering and Technology 07, no. 03 (2017): 99–107. http://dx.doi.org/10.12677/hjcet.2017.73016.

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10

Min, Byoung-Cheol, Sang-Hyeon Yoon, Jeong-Weon Kim, Yin-Won Lee, Young-Bae Kim, and Kwan Hwa Park. "Cloning of Novel Maltooligosaccharide-Producing Amylases as Antistaling Agents for Bread." Journal of Agricultural and Food Chemistry 46, no. 2 (February 1998): 779–82. http://dx.doi.org/10.1021/jf970755y.

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11

Liu, Cheng Lun, Chun Lan He, Tai Ping Xie, Yu E. Yang, and Ting Xia Liang. "Research on Preservation of Synsepalum Dulcificum by Coatings." Advanced Materials Research 239-242 (May 2011): 2158–62. http://dx.doi.org/10.4028/www.scientific.net/amr.239-242.2158.

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The preservation of Synsepalum dulcificum has been researched by using chitosan coating as the antistaling agent at room temperature. The physicochemical indexes, such as rot rate, weight loss ratio, scavenging capability of DPPH• radical, total acidity and sensory quality, were assayed during the process of storage. The optimum formulation of the fresh-keeping agent was as follows: 1.5% chitosan, 1% ascorbic acid, 0.1% Tween-80 and 1.0% glycerol. The results showed that the coating films could effectively decrease the loss of fruit nutrition and weight-loss ratio, inhibited the respiration and delayed the senescent course during storage.
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12

Shim, J. H., Y. W. Kim, T. J. Kim, H. Y. Chae, J. H. Park, H. Cha, J. W. Kim, et al. "Improvement of cyclodextrin glucanotransferase as an antistaling enzyme by error-prone PCR." Protein Engineering Design and Selection 17, no. 3 (February 27, 2004): 205–11. http://dx.doi.org/10.1093/protein/gzh035.

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13

KWEON, M. R., C. S. PARK, J. H. AUH, B. M. CHO, N. S. YANG, and K. H. PARK. "Phospholipid Hydrolysate and Antistaling Amylase Effects on Retrogradation of Starch in Bread." Journal of Food Science 59, no. 5 (September 1994): 1072–76. http://dx.doi.org/10.1111/j.1365-2621.1994.tb08193.x.

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14

Kang, Nayoung, Chagam Koteswara Reddy, Eun Young Park, Hee-Don Choi, and Seung-Taik Lim. "Antistaling effects of hydrocolloids and modified starch on bread during cold storage." LWT 96 (October 2018): 13–18. http://dx.doi.org/10.1016/j.lwt.2018.05.009.

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15

Lin, Xiaojie, Yongsheng Lin, Zhengping Liao, Xianqian Niu, Yingxiang Wu, Dandan Shao, Bingrong Shen, et al. "Preservation of Litchi Fruit with Nanosilver Composite Particles (Ag-NP) and Resistance against Peronophythora litchi." Foods 11, no. 19 (September 20, 2022): 2934. http://dx.doi.org/10.3390/foods11192934.

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Litchi (Litchi chinensis Sonn.) is susceptible to infection by Peronophythora litchi post storage, which rapidly decreases the sensory and nutritional quality of the fruit. In this study, the effects of nanosilver (Ag-NP) solution treatment on the shelf life of litchi fruit and the inhibition of P. litchi were examined, and the underlying mechanisms were discussed. For investigations, we used one variety of litchi (‘Feizixiao’), dipping it in different concentrations of Ag-NP solution after harvesting. Meanwhile, we treated P. litchi with different concentrations of Ag-NP solution. According to the data analysis, litchi treated with 400 μg/mL Ag-NPs and stored at 4 °C had the highest health rate and the lowest browning index among all the samples. In the same trend, treatment with 400 μg/mL Ag-NPs produced the best results for anthocyanin content, total soluble solids content, and titratable acidity content. Additionally, according to the results of the inhibition test, 800 μg/mL Ag-NP solution had a 94.97% inhibition rate against P. litchi. Within 2–10 h following exposure to 400 μg/mL Ag-NP solution, the contents of superoxide dismutase, peroxidase, and catalase in P. litchi gradually increased and peaked, followed by a gradual decline. At this time, the integrity of the cell membrane of P. litchi could be broken by Ag-NP solution, and the sporangia showed deformed germ tubes and abnormal shapes. Taken together, these results suggested that Ag-NP treatment inhibited respiration and P. litchi activity, which might attenuate litchi pericarp browning and prolong the shelf life of litchi. Accordingly, Ag-NPs could be used as an effective antistaling agent in litchi fruit and as an ecofriendly fungicide for the post-harvest control of litchi downy blight. This study provides new insights into the application of Ag-NP as an antistaling agent for fruit storage and as an ecofriendly fungicide.
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16

Gao, Kai, Xiang Jun Liu, Xiao Lei Hao, and Xia Liu. "Preparation of Clove Essential Oil Microencapsule and Study on its Performance." Applied Mechanics and Materials 651-653 (September 2014): 269–72. http://dx.doi.org/10.4028/www.scientific.net/amm.651-653.269.

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In this paper,the clove essential oil was combined with β-Cyclodextrin and chitosan using the method of envelope binding,thus clove essential oil microencapsule antistaling agent was prepared.To detect the exterior characterization of microcapsule using SEM;To analyze the antimicrobial properties of microencapsules using the inhibition zone method, and the slow release rate of microencapsule was detected in 0, 2,30 °C. The results showed that the microencapsule had irregular shapes and their surfaces were covered with many cracks;the inhibition zone diameter of Rhizopus sp. and Penicillium citrinum diameter were 1.2 cm and 1.6 cm partly; microencapsules showed a slow release state under the three temperature conditions,and it had the slowest release rate under 0 °C condition.
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17

Bueso, Francisco J., Ralph D. Waniska, Rosana Moreira, Koushik Seetharaman, and Lloyd W. Rooney. "Effect of Temperature on Texture of Corn Tortilla With and Without Antistaling Agents." Cereal Chemistry Journal 83, no. 4 (July 2006): 348–53. http://dx.doi.org/10.1094/cc-83-0348.

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18

ARMERO, ENRIQUE, and CONCEPCIÓN COLLAR. "Antistaling Additives, Flour Type and Sourdough Process Effects on Functionality of Wheat Doughs." Journal of Food Science 61, no. 2 (March 1996): 299–303. http://dx.doi.org/10.1111/j.1365-2621.1996.tb14180.x.

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19

Rosell, C. M., Jose A. Rojas, and Carmen Benedito de Barber. "Combined Effect of Different Antistaling Agents on the Pasting Properties of Wheat Flour." European Food Research and Technology 212, no. 4 (March 7, 2001): 473–76. http://dx.doi.org/10.1007/s002170000282.

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20

Xu, Peilong, and Yipeng Su. "Study on Fresh Keeping Effect of Chitosan Antistaling Agent for Several Kinds of Fruits." Advance Journal of Food Science and Technology 5, no. 12 (December 5, 2013): 1577–79. http://dx.doi.org/10.19026/ajfst.5.3390.

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21

Jemli, Sonia, Ezzedine Ben Messaoud, Sameh Ben Mabrouk, and Samir Bejar. "The Cyclodextrin Glycosyltransferase ofPaenibacillus pabuliUS132 Strain: Molecular Characterization and Overproduction of the Recombinant Enzyme." Journal of Biomedicine and Biotechnology 2008 (2008): 1–9. http://dx.doi.org/10.1155/2008/692573.

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The gene encoding the cyclodextrin glycosyltransferase (CGTase) ofPaenibacillus pabuliUS132, previously described as efficient antistaling agent and good candidate for cyclodextrins production, was cloned, sequenced, and expressed inEscherichia coli. Sequence analysis showed that the mature enzyme (684 amino acids) was preceded by a signal peptide of 34 residues. The enzyme exhibited the highest identity (94%) to theβ-CGTase ofBacillus circulansno. 8. The production of the recombinant CGTase, as active form, was very low (about 1 U/mL) in shake flasks at37∘C. This production reached 22 U/mL after 22 hours of induction by mainly shifting the postinduction temperature from 37 to19∘Cand using 2TY instead of LB medium. High enzyme production (35 U/mL) was attained after 18 hours of induction in fermentor using the same culture conditions as in shake flask. The recombinant enzyme showedVmax⁡andKmvalues of253±36 μmol ofβ-cyclodextrin/mg/min and0.36±0.18 g/L, respectively.
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22

Qin, Rui Rui, Wen Cai Xu, Dong Li Li, and Shi Yong Luo. "Study on Chitosan Food Preservatives Technology." Advanced Materials Research 380 (November 2011): 222–25. http://dx.doi.org/10.4028/www.scientific.net/amr.380.222.

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With the improvement of living standards, the requirement of food quality, nutrition, and freshness have been higher and higher. As the characteristics of highly effective, non-toxic, low cost, easy operation and significantly preservation effect, chitosan has been used widely as a new type of natural antistaling agent. Chitosan fresh-keeping mechanism and application in food preservatives are discussed in this study. From the three aspects of chitosan coating, composite coating, and chitosan modification, this work provides an overview of some researches about chitosan fresh food technology in abroad and domestic. And further development is discussed: the effect of the sole use of chitosan is not very good. Composite coating of chitosan will be more and more attractive with the merits about effectively preventing moisture loss, reducing weightlessness rate and so on. Storage stability about liquid chitosan can be solved by modified chitosan, which will also have a more attractive effect. This paper has theoretical significance to develop chitosan applications in food fresh-keeping technology.
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23

Lu, Qiyu, Ji Liu, Caihong Tu, Feida Di, Qi Zheng, Qiliang Guo, Zhengzhou Zhang, and Wen Qin. "Isolation and Identification of Morchella Pathogenic Fungi and Determination of In Vitro Antibacterial Activity of 30 Plant Essential Oils." E3S Web of Conferences 136 (2019): 06005. http://dx.doi.org/10.1051/e3sconf/201913606005.

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In order to develop natural antistaling agent for Morchella preservation, reduce environmental pollution problems. In this experiment, the fungus pathogenic fungi were isolated and identified, and the antibacterial activity of the pathogen was determined by using 30 plant essential oils. The results showed that the fungal strain YDJ-S was isolated from the naturally occurring Morchella, belonging to the Fusarium proliferatum, which showed obvious pathogenicity. In vitro antibacterial experiments of essential oils show that in 30 kinds of essential oils, five essential oils of Basil, Cinnamon, Litsea cubeba, Clove and Garlic have obvious inhibitory effect on strain YDJ-S, and the inhibition rate is 100% at 1000 μl/L. Basil essential oil has the most obvious inhibitory effect on the minimum inhibitory concentration and minimum bactericidal concentration of strain YDJ-S, the minimum inhibitory concentration is 250 μl/L, and the minimum bactericidal concentration is 1000 μl/L, to lay the theoretical foundation for further research.
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24

Lee, Sung-Ho, Young-Wan Kim, Suyong Lee, Joong-Hyuck Auh, Sung-Suk Yoo, Tae-Jip Kim, Jung-Wan Kim, et al. "Modulation of Cyclizing Activity and Thermostability of Cyclodextrin Glucanotransferase and Its Application as an Antistaling Enzyme." Journal of Agricultural and Food Chemistry 50, no. 6 (March 2002): 1411–15. http://dx.doi.org/10.1021/jf010928q.

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25

Hug-Iten, S., F. Escher, and B. Conde-Petit. "Structural Properties of Starch in Bread and Bread Model Systems: Influence of an Antistaling α-Amylase." Cereal Chemistry Journal 78, no. 4 (July 2001): 421–28. http://dx.doi.org/10.1094/cchem.2001.78.4.421.

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26

Shivapour, Maryam, Shima Yousefi, Seyed Mahdi Seyedain Ardabili, and Weria Weisany. "Optimization and quality attributes of novel toast breads developed based on the antistaling watermelon rind powder." Journal of Agriculture and Food Research 2 (December 2020): 100073. http://dx.doi.org/10.1016/j.jafr.2020.100073.

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27

Defloor, Isabelle, and Jan A. Delcour. "Impact of Maltodextrins and Antistaling Enzymes on the Differential Scanning Calorimetry Staling Endotherm of Baked Bread Doughs." Journal of Agricultural and Food Chemistry 47, no. 2 (February 1999): 737–41. http://dx.doi.org/10.1021/jf9806356.

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28

Chen, Sun-nie, Ru-peng Xie, Jing Li, Ya-wei Fan, Xiao-ru Liu, Bing Zhang, and Ze-yuan Deng. "Alteration on phenolic acids and the appearance of lotus (Nelumbo nucifera Gaertn) seeds dealt with antistaling agents during storage." International Journal of Food Properties 21, no. 1 (January 1, 2018): 1481–94. http://dx.doi.org/10.1080/10942912.2018.1489834.

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29

Wang, Zhengrong, Lichun Han, Xiaolei Tian, and Hanjun Ma. "The combined impact of food antistaling agents and super-chilling on chicken breast meat by physicochemical and dynamic rheological properties." CyTA - Journal of Food 19, no. 1 (January 1, 2021): 782–92. http://dx.doi.org/10.1080/19476337.2021.1989493.

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30

Pan, Li‐Hua, Shui‐Zhong Luo, Fei Liu, and Jian‐ping Luo. "Comparison of rheological properties of dough and antistaling characteristics of Chinese Steamed Bread containing β‐glucan from yeast or oat." Cereal Chemistry 95, no. 1 (January 2018): 149–57. http://dx.doi.org/10.1002/cche.10020.

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31

Rebholz, Gerold Felix, Karin Sebald, Sebastian Dirndorfer, Corinna Dawid, Thomas Hofmann, and Katharina Anne Scherf. "Impact of exogenous maltogenic α-amylase and maltotetraogenic amylase on sugar release in wheat bread." European Food Research and Technology 247, no. 6 (March 26, 2021): 1425–36. http://dx.doi.org/10.1007/s00217-021-03721-1.

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AbstractThe use of exogenous maltogenic α-amylases or maltotetraogenic amylases of bacterial origin is common in wheat bread production, mainly as antistaling agents to retard crumb firming. To study the impact of maltogenic α-amylase and maltotetraogenic amylase on straight dough wheat bread, we performed a discovery-driven proteomics approach with commercial enzyme preparations and identified the maltotetraogenic amylase P22963 from Pelomonas saccharophila and the maltogenic α-amylase P19531 from Geobacillus stearothermophilus, respectively, as being responsible for the amylolytic activity. Quantitation of mono-, di- and oligosaccharides and residual amylase activity in bread crumb during storage for up to 96 h clarified the different effects of residual amylase activity on the sugar composition. Compared to the control, the application of maltogenic α-amylase led to an increased content of maltose and especially higher maltooligosaccharides during storage. Residual amylase activity was detectable in the breads containing maltogenic α-amylase, whereas maltotetraogenic amylase only had a very low residual activity. Despite the residual amylase activities and changes in sugar composition detected in bread crumb, our results do not allow a definite evaluation of a potential technological function in the final product. Rather, our study contributes to a fundamental understanding of the relation between the specific amylases applied, their residual activity and the resulting changes in the saccharide composition of wheat bread during storage.
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32

Lee, Jun Woo, Hong Sul Kim, In Young Bae, Kwang Youn Lee, Myung Hwan Kim, Gwi Jung Han, and Hyeon Gyu Lee. "Antistaling of rice starch in a gel model system and Korean rice cake: the role of wheat flour in retrogradation-retardation technology." Food Science and Biotechnology 23, no. 3 (June 2014): 781–86. http://dx.doi.org/10.1007/s10068-014-0105-5.

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33

Tieking, Markus, Maher Korakli, Matthias A. Ehrmann, Michael G. Gänzle, and Rudi F. Vogel. "In Situ Production of Exopolysaccharides during Sourdough Fermentation by Cereal and Intestinal Isolates of Lactic Acid Bacteria." Applied and Environmental Microbiology 69, no. 2 (February 2003): 945–52. http://dx.doi.org/10.1128/aem.69.2.945-952.2003.

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ABSTRACT EPS formed by lactobacilli in situ during sourdough fermentation may replace hydrocolloids currently used as texturizing, antistaling, or prebiotic additives in bread production. In this study, a screening of >100 strains of cereal-associated and intestinal lactic acid bacteria was performed for the production of exopolysaccharides (EPS) from sucrose. Fifteen strains produced fructan, and four strains produced glucan. It was remarkable that formation of glucan and fructan was most frequently found in intestinal isolates and strains of the species Lactobacillus reuteri, Lactobacillus pontis, and Lactobacillus frumenti from type II sourdoughs. By the use of PCR primers derived from conserved amino acid sequences of bacterial levansucrase genes, it was shown that 6 of the 15 fructan-producing lactobacilli and none of 20 glucan producers or EPS-negative strains carried a levansucrase gene. In sourdough fermentations, it was determined whether those strains producing EPS in MRS medium modified as described by Stolz et al. (37) and containing 100 g of sucrose liter−1 as the sole source of carbon also produce the same EPS from sucrose during sourdough fermentation in the presence of 12% sucrose. For all six EPS-producing strains evaluated in sourdough fermentations, in situ production of EPS at levels ranging from 0.5 to 2 g/kg of flour was demonstrated. Production of EPS from sucrose is a metabolic activity that is widespread among sourdough lactic acid bacteria. Thus, the use of these organisms in bread production may allow the replacement of additives.
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34

Tjaden, Patricia, Nancy Thoennes, and Christine J. Allison. "Comparing Stalking Victimization From Legal and Victim Perspectives." Violence and Victims 15, no. 1 (January 2000): 7–22. http://dx.doi.org/10.1891/0886-6708.15.1.7.

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Because stalking has only recently been recognized as a serious social problem and criminal justice concern, it is not surprising that there is little consensus among lawmakers about what constitutes stalking. To further understanding of how legal definitions and victim definitions of stalking intersect and diverge, this study compares stalking prevalence using a definition of stalking that is based on the model antistalking code for states developed by the Federal government versus a definition of stalking that is victim delineated. Data for the study come from a national telephone survey that queried 8,000 men and 8,000 women about their experiences with stalking victimization using both direct questions that contained the word “stalking” and behaviorally specific questions. Results show that prevalence estimates increase when respondents are allowed to self-define stalking victimization. However, victim definitions of stalking tend to converge with the model antistalking code’s definition of stalking in the vast majority of cases. Only 4% of survey respondents defined themselves as stalking victims but failed to meet the legal definition of a stalking victim. A negligible proportion denied being stalked despite the fact they met the legal definition of a stalking victim.
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35

Sheridan, L. P., and E. Blaauw. "Characteristics of False Stalking Reports." Criminal Justice and Behavior 31, no. 1 (February 2004): 55–72. http://dx.doi.org/10.1177/0093854803259235.

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Very little research exists on false reports of stalking. The current work analyzed questionnaires completed by 357 respondents who presented as stalking victims at antistalking charities in the Netherlands and the United Kingdom. After eight uncertain cases were excluded, the false reporting rate was judged to be 11.5%, with the majority of false victims suffering delusions (70%). Those making false reports differed from genuine victims on several characteristics. For instance, they tended to be older and were less likely to report physical assaults against themselves and third parties than were genuine victims. However, such differences were not significant and did not represent mutually exclusive groupings. Current knowledge suggests that investigating authorities and support groups should judge the veracity of stalking accounts on a case-by-case basis, particularly given the well-documented difficulties related to defining stalking behavior.
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36

Strawhun, Jenna, Natasha Adams, and Matthew T. Huss. "The Assessment of Cyberstalking: An Expanded Examination Including Social Networking, Attachment, Jealousy, and Anger in Relation to Violence and Abuse." Violence and Victims 28, no. 4 (2013): 715–30. http://dx.doi.org/10.1891/0886-6708.11-00145.

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Because the first antistalking statute was enacted in California in 1990, stalking research has been expanded immensely, yet been largely confined to exploring traditional pursuit tactics. This study instead examined the prevalence and correlates of cyberstalking behaviors while examining the phenomenon in a more inclusive manner than previous studies focusing on cyberstalking by including social networking avenues. In addition to a measure assessing cyberstalking-related behaviors, questionnaires assessing pathological aspects of personality, including attachment style, interpersonal jealousy, interpersonal violence, and anger were also provided to participants. Results indicate that, given preliminary evidence, cyberstalking-related behaviors are related to past measures of traditional stalking and cyberstalking, although prior attachment, jealousy, and violence issues within relationships are significant predictors of cyberstalking-related behaviors. In addition, unexpected gender differences emerged. For example, women admitted greater frequencies of cyberstalking perpetration than males, signaling that further research on frequency and motivation for cyberstalking among the sexes is necessary.
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37

Chan, Heng Choon (Oliver), and Lorraine Sheridan. "Is This Stalking? Perceptions of Stalking Behavior Among Young Male and Female Adults in Hong Kong and Mainland China." Journal of Interpersonal Violence 35, no. 19-20 (May 29, 2017): 3710–34. http://dx.doi.org/10.1177/0886260517711180.

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Most studies of stalking are conducted with samples from individualist cultures. Little is known about the phenomenon within collectivist cultures. The present study is arguably the first stalking study conducted in Hong Kong. Specifically, this study investigates a large sample of Asian college students’ ( N = 2,496) perceptions of stalking behavior, potential reasons for stalking, and coping strategies that may be employed by stalking victims. Associations between these variables and gender and culture (Hong Kong vs. Mainland China) were also explored. Gender was more strongly associated with perceptions of stalking behavior than was culture. Gender was less strongly associated with perceptions concerning motivations for stalking and the effectiveness of coping strategies that may be employed by stalking victims than was culture. Effect sizes for all associations with culture were small, perhaps due to a high degree of similarity between the two cultures examined. The findings are generally supportive of similar results produced by previous work conducted within individualistic Western cultures, suggesting that stalking and the way that it is perceived may be universal in nature. This study concludes with the argument that legislation against stalking needs to be extended to non-Western countries, such as Hong Kong and Mainland China, as antistalking laws are relatively scarce outside Western industrialized countries.
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38

Song, Yang, and Na Cui. "Effect of Two Kinds of Antistaling Agent on the Pigments of Cutting Branch for Cornus alba L." Biotechnology Journal International, March 15, 2019, 1–7. http://dx.doi.org/10.9734/bji/2018/v22i430066.

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Aims: The research was aimed to study the effects of antistaling agent on the fresh-keeping of cutting branches in order to provide the foundation on sticks-cutting preservation in production. Study Design: In order to analyze the function and action mechanism of antistaling agent A(3% sucrose +50mg·L-1 aluminium sulfate + 200mg·L-1 citric acid + 100mg·L-1 GA) and B (3% sucrose + 0.5% benzene propionic acid sodium), we used the Cornus alba L., as materials, observed fresh-keeping life and morphological changes, measured the fresh weight, the contents of chlorophyll, soluble sugar, red pigment and anthocyanin in cutting branchs of Cornus alba L. Place and Duration of Study: College of Biological Science and Technology, Shenyang Agricultural University, between February 2017 and March 2018. Methodology: The contents of soluble sugar, chlorophyll, anthocyanin and red pigment in stem bark were determined at 3d, 6d, 9d, 12d and 15d after treatment, respectively. The contents of chlorophyll, red pigment and anthocyanin in cutting branchs of Cornus alba L. were measured by method of spectrophotometer. The content of soluble sugar was determined by anthrone colorimetry. Results: The effects of antistaling agent A (3% sucrose +50mg·L-1 aluminium sulfate + 200mg·L-1 citric acid + 100mg·L-1 GA) and antistaling agent B (3% sucrose + 0.5% benzene propionic acid sodium) were tested in this paper in order to investigate their effects on contents of chlorophyll, soluble sugar, red pigment and anthocyanin in cutting branchs of Cornus alba L., which provided foundation on sticks-cutting preservation in production. Early spring sticks of Cornus alba L. were used as materials by antistaling agent A and B treatment, respectively, and sterilized water as control. Results showed that contents of chlorophyll and soluable sugar in the antistaling agent A group were higher than those in B group. And the contents of anthocyanin and red pigments in the antistaling agent B group were higher than those in A group. Above all, the antistaling agent B had better preservation effect than the antistaling agent A. Conclusion: The contents of chlorophyll and soluable sugar in the antistaling agent A group were higher than those in the antistaling agent B group. And the contents of anthocyanin and red pigments in the antistaling agent B group were higher than those in A group. Above all, the antistaling agent B had better preservation effect than the antistaling agent A.
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Xu, Xiaojuan, Qingyu Yang, Zhigang Luo, and Zhigang Xiao. "Effects of Sourdough Fermentation and an Innovative Compound Improver on the Baking Performance, Nutritional Quality, and Antistaling Property of Whole Wheat Bread." ACS Food Science & Technology, March 23, 2022. http://dx.doi.org/10.1021/acsfoodscitech.1c00467.

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