Information Research AssignmentBIOL1070 / BIOL2149 / BIOL2303
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Save the assignment as: 2013 BIOL Info_Res_assignment_your given name_family name.doc
All questions must be completed to pass the library component of the course.
Q.1
1.1 Explain your research topic in 100-200 words.
Noodles play a very crucial role in nutrition provision to the world population. They are very popular since they are easy to cook and are very nutritious. Dried, wet as well as instant noodles are used in large quantities, in China and South-East Asia. Noodles are made by mixing what flour and salt to make white noodles or with alkaline solution to make yellow noodles (Whitehurst & Van Oort, 2009). This mixing produce a crumbly dough that is compressed between sheeting rolls to make a dough sheet. Gluten network is usually made during the sheeting process contributing to the texture of the noodles.
The colour, texture and the appearance of the noodle are very essential in noodle production. A common challenge in noodle production is the darkening of raw noodles or the dough where an enzyme polyphenol oxidase is the main cause. This is usually treated using another enzyme, fungal lipase, which brightens the noodles. The fungal lipase is also used in eliminating the spots that appear on the noodles that depend on flour extraction level and the ash content (Popper, 2013).
Lipase and lipoxygenase combined with lipase when added to the noodles make the noodles to be firm smooth and less sticky and thus improving eating quality (SternEnzym, 2013). Transglutaminase enzyme has been added to the flour to enhance the internal cross-links that exist between gluten and the other fragments of protein in the dough (Whitehurst & Law, 2002). This leads to more elastic dough and noodles that have an improved texture. The glucose oxidase also makes constituents of the cross-links.
This research is aimed at determining the effects of enzymes on the quality of noodles.
1.2 Identify the main aspects of your topic and list the keywords for each aspect. Include synonyms, alternative terms, plurals, and acronyms where appropriate. The Library's Subject Guides list useful dictionaries, encyclopaedias and thesauri.
Enzyme, Enzymes, Catalysts, Noodle, Noodles, Food, Proteins
1.3 Convert your list of keywords into a search statement. Use Boolean operators, the asterix * for truncation and double quotes “ “ for phrases.
More information online : Information Research Methods 1
Aspect 1 (eg. email OR e-mail OR "electronic mail")
Enzyme OR Catalyst AND Protein
Aspect 2 (eg. tertiary OR academi* OR "higher education" OR universit*)
Noodle OR Noodles OR Food
Aspect 3 (if you have a third aspect to your search)
How would you combine Aspect 1-3 above? (Select the appropriate Boolean operator using the Bold function in Word)
AND OR NOT
Q.2
2.1. List the two Library databases most useful for this topic.
(Refer to the appropriate Subject Guide)
1. Life and Physical Sciences: Applied Science
2. Applied Sciences: Food Science
2.2 Using one of these databases, and the search strategy you devised in Q.1, find two key references for your research topic. Indicate which database you used and give the full details for each reference:
The database used was Life and Physical Sciences: Applied Science using the search criterion noodles AND enzyme. The references retrieved that are useful for my research were:
- Suzuki, T., Kim, S., Mukasa, Y., Morishita, T., Noda, T., Takigawa, S., Hashimoto, N., Yamauchi, H., Matsuura-endo, C. 2010. Effects of lipase, lipoxygenase, peroxidase and free fatty acids on volatile compound found in boiled buckwheat noodles. Journal of the science of food and agriculture, 90(7), pp. 1232-1237.
- Bellido, G. & Hatcher, D., 2011. Effects of a cross-linking enzyme on the protein composition, mechanical properties, and microstructure of Chinese-style noodles. Food Chemistry, 125(3), pp. 813-822.
2.3 List some of the relevant subject terms that appear in the records you have retrieved. These may be labelled keywords / index terms / descriptors / controlled & uncontrolled terms. For SciFinder include CA Concept Headings.
The relevant subject terms that appeared in the records were Wheat, Enzymes, Starch, Pasta Products, Noodles, Texture, and Oxidases.
2.4 Using the results and keywords you have obtained so far, improve on your original search to get the best possible coverage of your topic. Explain in detail the searching you have done. You may adapt your search from Q.1 or, if necessary, break it down into more than one search.
Give the Boolean statement for each search, the number of results obtained for each search and the database used.
Use * for truncation, “ ” for phrases, and ( ) to group alternative terms.
If SciFinder is relevant to your discipline, additionally indicate how you adapted your Boolean search statement for SciFinder (e.g. how did you break up the search, use Refine, Analyse, etc.)
A new search that was done was to exclude wheat in the search using the Boolean statement Noodle NOT Wheat AND Enzyme. This search did not narrow down the search and resulted to 33, 873 results against the 598 results that were obtained when using noodles AND enzyme.
The search using the words Noodle AND Enzymes was narrowed down to give results for articles, books and dissertations and this gave to 489 results.
Another aimed at narrowing the search used the Boolean statement Noodle AND Enzyme Starch*. This search gave 306 results, which consisted 220 peer- reviewed journal articles.
Q.3
3.1 Critically analyse one of your two key references. Use the following criteria to assign your evaluation scores below:
Relevancy – eg. How effective were the search statement keywords? Does the article completely cover the topic? How useful is it?
Currency – eg. How up-to-date is the article? Is there likely to be current information on this topic?
Authority – eg. Has the article undergone peer review by a group of subject experts prior to publication? What is the impact factor of the journal? How many papers has the first author written in the subject area? What is their H-index?
More information online : Information Research Methods 3
Full details of your reference:
Suzuki, T., Kim, S., Mukasa, Y., Morishita, T., Noda, T., Takigawa, S., Hashimoto, N., Yamauchi, H., Matsuura-endo, C. 2010. Effects of lipase, lipoxygenase, peroxidase and free fatty acids on volatile compound found in boiled buckwheat noodles. Journal of the science of food and agriculture, 90(7), pp. 1232-1237.
Evaluation scores (Use Bold to select the number; 1=lowest, 5=highest):
Relevancy 1 2 3 4 5
Currency 1 2 3 4 5
Authority 1 2 3 4 5
First Author H-index in Web of Science: 10
3.2 Referring to the criteria explain why your article is a key reference in your area of interest (100-200 words).
The article discusses the effect that enzymes such as the lipase, peroxidase, lipoxygenase as well as the free fatty acids have on the volatile compound that are found in boiled buckwheat noodles (Suzuki, et al., 2010). This is a key reference in the area that I am interested in, which is the effect of enzymes on noodles. The reference will give me an idea on the effects that the enzymes that are contained in the noodles and how the presence of these enzymes can affect the nutritional content of the noodles. The reference will also play a crucial role in providing the background information on the bigger topic of enzyme effect on noodles. The activities of the enzymes in flour were compared with the different varieties of noodles to find their effect on the noodles which is also an important aspect that I aim to look at in my research.
3.3 Using either the Science Citation Index (Web of Science), Scopus or SciFinder, check your key article for Citing References. How many times has your article been cited by other articles? (Indicate which database you have used).
The key article was not found in the Science Citation Index (Web of Science), Scopus or SciFinder databases. However, from the Journal of the Science of Food and Agriculture website where the reference was published, it is indicated that the article has been cited by 1 article. Q.4
4.1 Theses
Using the sources listed in the Theses section of your Subject Guide find a thesis relevant to your research.
Details of postgraduate thesis:
Cato, L., 2006. Effect of selected enzymes on the quality and structural attributes of white salted and yellow alkaline Asian noodles: RMIT University.
Thesis database/catalogue used to locate the thesis: RMIT University
Explain how the thesis is relevant to your own research question. (50-100 words)
The study behind this thesis focused on the impact of a number of enzymes namely ascorbic acid oxidase, α-amylase, lipoxygenase, lipase, and peroxidase on the quality characteristics of Asian noodle products (Cato, 2006). The study has a similar backbone as the research question that I have posed on the effect of enzymes on noodles. These effects were mainly on colour and colour stability, cooking properties, texture and the structural characteristic of noodles. These are some of the features that I intend to focus on in my research. The reference will also play a crucial role in providing the background information that connects noodles in general with enzymes. The reference will also help me know the information that was available by the time the thesis was being published and the current information. This will help predict the tread in this research area.
4.2 Books and Patents
Locate a relevant book using either the RMIT catalogue or Libraries Australia OR
Find a patent relevant to your work using the Patents sources listed on your Subject Guide
Details of book or patent:
Whitehurst, R. J. & Van Oort, M., 2009. Enzymes in Food Technology. Oxford: Wiley‐Blackwell.
Explain how the content of the book or patent assists you with your research. (50-100 words)
The book focuses on enzymes application wheat products other than bread, production of pasta and noodle and enzyme application in this production (Whitehurst & Van Oort, 2009). The book also deals with the effect of enzymes on the noodles. The book also compares the quality of starch pasting in Japan with the noodles in Korea. These are topics that are of a significant contribution to the research that I intend to carry out, and they will go a long way to help get the necessary information. The book will help in identifying the enzymes that are employed in noodle preparation and their specific role. The reference will also play a crucial role in providing the background information that connects noodles in general with enzymes. The book has dedicated a while chapter on the effect of the enzymes on wheat products that are non-bread. This is where the noodles lie and thus the book will offer credible source to my research.
4.3 Staying Current
Plan a current awareness strategy to keep your research up-to-date and to stay aware of developments in your field.
More information online: Information Research Methods 3
List at least three different options that you are using to stay current. Give details in terms of your own topic.
The three options that I am using to stay current with my search are using saving a search tool, focusing on the latest issues of journals and using Google Scholar. Through the save a search tool, I am able to get alerts on any new results that come from of my search. Using the latest issues of journal am able to get full content when they become available, and the use of Google Scholar am able to get current articles some of which may have not been indexed in other databases. Through the Google Scholar, I have created an email alert to enable me get new results for my search whenever they become available.Q.5
5.1 Compile a bibliography in Microsoft Word using the two journal article references found in Q.2 and the thesis and book/patent reference from Q.4.
Present your references in the Harvarded6v9 style (not EndNote’s Harvard).
For more information on these styles see the Referencing guides page.
The two journal articles that were picked from the search may be presented as follows:
Suzuki, T. et al., 2010. Effects of lipase, lipoxygenase, peroxidase and free fatty acids on volatile compound found in boiled buckwheat noodles. Journal of the science of food and agriculture, 90(7), pp. 1232-1237.
Bellido, G. & Hatcher, D., 2011. Effects of a cross-linking enzyme on the protein composition, mechanical properties, and microstructure of Chinese-style noodles. Food Chemistry, 125(3), pp. 813-822.
The thesis document that was picked as one of the sources to be used may be presented as:
Cato, L., 2006. Effect of selected enzymes on the quality and structural attributes of white salted and yellow alkaline Asian noodles: RMIT University.
The book that was picked as one of the sources to be used may be presented as:
Whitehurst, R. J. & Van Oort, M., 2009. Enzymes in Food Technology. Oxford: Wiley‐Blackwell.
Reference List
Bellido, G. & Hatcher, D., 2011. Effects of a cross-linking enzyme on the protein composition, mechanical properties, and microstructure of Chinese-style noodles. Food Chemistry, 125(3), pp. 813-822.
Cato, L., 2006. Effect of selected enzymes on the quality and structural attributes of white salted and yellow alkaline Asian noodles,:RMIT University.
Popper, L., 2013. Enzymes - Best Friends of Flours The Miller’s Little Helpers. [Online] Available at: www.muhlenchemie.de/downloads/mc-enzyme-popper-eng.pdf[Accessed 14 April 2013].
SternEnzym, G., 2013. Products - Pasta products - SternEnzym- Enzyme Design. [Online] Available at: http://www.sternenzym.de/english/products/pasta.html[Accessed 14 April 2013].
Suzuki, T. et al., 2010. Effects of lipase, lipoxygenase, peroxidase and free fatty acids on volatile compound found in boiled buckwheat noodles. Journal of the science of food and agriculture, 90(7), pp. 1232-1237.
Whitehurst, R. J. & Law, B. A., 2002. Enzymes in Food Technology. Sheffield: Sheffield Academic Press.
Whitehurst, R. J. & Van Oort, M., 2009. Enzymes in Food Technology. Oxford: Wiley‐Blackwell.
