Principles and Procedures of Statistics: A Biometrical Approach.

Caliński, Tadeusz; Steel, R. G. D.; Torrie, J. H.

doi:10.2307/2530180

Cited by 463 publications

(460 citation statements)

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“…20.0, SPSS Inc., Chicago, IL, USA). ANOVA was performed, and a mean comparison was studied with Duncan's multiple range test (Steel & Torrie, 1981). The means were identified by the least significant difference at a 5% level (P ࣘ 0.05).…”

Section: Discussionmentioning

confidence: 99%

Preparation and Characterization of Chitosan‐Based Ternary Blend Edible Films with Efficient Antimicrobial Activities for Food Packaging Applications

Guo

Chen

Yang

et al. 2019

Journal of Food Science

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To improve the mechanical and antibacterial properties of chitosan (CS) films, a ternary blend edible film was prepared by incorporating CS, gelatin (GE), and natural cinnamon essential oil (CEo). Scanning electron microscopy (SEM), Atomic force microscopy (AFM), Fourier transform infrared spectroscopy, and X‐ray diffraction were performed to evaluate the films. The mechanical properties, light transmission, thermal stability, hydrophilicity, and antibacterial activity of the films were also determined. The results confirmed all of the films exhibited excellent UV protection with low transparency at 600 nm. Compared with the CS films, the ternary composite film (CSGEo film, containing CS, GE, and CEo) had a higher elongation at break but a lower tensile strength. SEM images revealed that all films had smooth surfaces, although some obvious differences between CS and CSGEo films were observed by AFM. Additionally, the incorporation of GE and CEo to the films enhanced their thermal stability and contact angle, but decreased their crystallinity and wettability. The antimicrobial activity results showed that CSGEo films had excellent antimicrobial activity against Escherichia coli and Staphylococcus aureus, for which the antibacterial rate exceeded 98%. The minimum inhibitory concentrations of the CSGEo solution against E. coli and S. aureus were both 52.06 µg/mL, and the minimal bactericidal concentrations were 104.12 and 52.06 µg/mL, respectively. These results suggest that CSGEo films possess good mechanical and antibacterial properties, and therefore, their application in the food packaging industry is promising. Practical Application The main raw materials of the edible films developed in this study are aquatic by‐products, so the films are edible and biodegradable. The addition of gelatin and CEo improved the UV barrier and thermal properties but decreased the crystallinity and hydrophilicity of the films, making them suitable for use as packaging materials. CEo‐incorporated films exhibited excellent mechanical properties and antibacterial activity and can, therefore, be used in the food packaging industry.

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Section: Discussionmentioning

confidence: 99%

Preparation and Characterization of Chitosan‐Based Ternary Blend Edible Films with Efficient Antimicrobial Activities for Food Packaging Applications

Guo

Chen

Yang

et al. 2019

Journal of Food Science

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“…The PCoA analysis was based on the weighted UniFrac distance matrix using the classical multidimensional scaling method (Coxon ). Differences in abundances across soil layers and across sites were determined by anova analysis followed by Least Significant Difference (LSD) test (Calinski ).…”

Section: Methodsmentioning

confidence: 99%

Shifts of tundra bacterial and archaeal communities along a permafrost thaw gradient in Alaska

et al. 2014

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Understanding the response of permafrost microbial communities to climate warming is crucial for evaluating ecosystem feedbacks to global change. This study investigated soil bacterial and archaeal communities by Illumina MiSeq sequencing of 16S rRNA gene amplicons across a permafrost thaw gradient at different depths in Alaska with thaw progression for over three decades. Over 4.6 million passing 16S rRNA gene sequences were obtained from a total of 97 samples, corresponding to 61 known classes and 470 genera. Soil depth and the associated soil physical-chemical properties had predominant impacts on the diversity and composition of the microbial communities. Both richness and evenness of the microbial communities decreased with soil depth. Acidobacteria, Verrucomicrobia, Alpha- and Gamma-Proteobacteria dominated the microbial communities in the upper horizon, whereas abundances of Bacteroidetes, Delta-Proteobacteria and Firmicutes increased towards deeper soils. Effects of thaw progression were absent in microbial communities in the near-surface organic soil, probably due to greater temperature variation. Thaw progression decreased the abundances of the majority of the associated taxa in the lower organic soil, but increased the abundances of those in the mineral soil, including groups potentially involved in recalcitrant C degradation (Actinomycetales, Chitinophaga, etc.). The changes in microbial communities may be related to altered soil C sources by thaw progression. Collectively, this study revealed different impacts of thaw in the organic and mineral horizons and suggests the importance of studying both the upper and deeper soils while evaluating microbial responses to permafrost thaw.

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“…The significance level was set at 5% (p < .05) for all the calculations. Results for antimicrobial activity were expressed as mean value and their significance was analyzed by 3-way analysis of variance (ANOVA) (Steel & Torrie, 1980). This was supported by many workers who found a significant per cent of ACE inhibitory activity in fermented soymilk.…”

Section: Discussionmentioning

confidence: 90%

Significance of storage study on ACE inhibitory, antioxidative, antimicrobial activities, and biotransformation of isoflavones of functional fermented soy‐based beverage

Undhad

Hati

Makwana

2020

J Food Process Preserv

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Soy‐based fermented beverages prepared with potential Lactobacilli provide nutrition with various health beneficial attributes like ACE inhibitory, antioxidative, anti‐microbial activities to the human host. Further, the biotransformation of isoflavones through soy lacto‐fermentation also produces extra benefits to the hosts by preventing hormonal disorders in the post‐menopausal women. In the present study, storage stability and biofunctional properties of the fermented soy‐based beverages (A1 prepared with L. fermentum (M2), A2 prepared with L. casei (NK9), A3 prepared with (M2 + NK9)) were evaluated during the storage upto 15 days at refrigerated temperature (5 ± 2°C). ACE inhibitory (A1: 71.11, A2: 60.33, A3: 75.53%), antioxidative activity (A1: 36.67, A2: 43.84, A3: 53.62%), and antimicrobial activity were significantly (p < .05) highest for all the fermented soy‐based beverages (A1, A2, A3) than control (A0: ACE inhibitory activity: 20.51% and antioxidative activity: 21.37%), respectively. Biotransformation of isoflavones was also evaluated during storage. A3 showed the highest biotransformation of soy aglycones (Daidzein: 1.25 mg/100 ml and Genistein: 2.65 mg/100 ml) in the fresh soy‐based fermented beverage. During the storage study (upto 15 days), biofunctional properties decreased slightly upto 5th day. However, functional fermented soy‐based beverages were developed with various health‐promoting attributes through in vitro study using potent Lactobacillus cultures. Practical applications Fermented soy‐based beverages were prepared using SMP (Skim Milk Powder) and WPC‐70 (Whey Protein Concentrate‐70) as milk ingredients to provide extra nutrition to the lactic acid bacteria during fermentation and also to improve the concentration and value addition to the beverages. A3 beverage (supplemented with 2.0% SMP and 1.5% WPC‐70) fermented with L. fermentum and L. casei exhibited highest biofunctional properties due to maximum symbiosis association of both the cultures than control during the storage at refrigerated temperature (5 ± 2°C) with better storage stability. Hence, functional fermented soy‐based beverage supplemented with milk‐based ingredients could be a nutritive health drink for people of all age groups.

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Principles and Procedures of Statistics: A Biometrical Approach.

Cited by 463 publications

References 0 publications

Preparation and Characterization of Chitosan‐Based Ternary Blend Edible Films with Efficient Antimicrobial Activities for Food Packaging Applications

Preparation and Characterization of Chitosan‐Based Ternary Blend Edible Films with Efficient Antimicrobial Activities for Food Packaging Applications

Shifts of tundra bacterial and archaeal communities along a permafrost thaw gradient in Alaska

Significance of storage study on ACE inhibitory, antioxidative, antimicrobial activities, and biotransformation of isoflavones of functional fermented soy‐based beverage

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