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Djanna F. Cornago

Department of Food Science and Nutrition

College of Home Economics

University of the Philippines-Diliman

“Effective communication of science gives people accurate information upon which to base

decisions. By making science accessible, science communicators help counter the

misinformation and misconceptions which clutter public debate.”

Jesse Shore (2011)National President

Australian Science Communicators

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Accurate

Clear

Concise

Coherent

Appropriate

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“A report by the Department of Health found that food- and waterborne diseases such as typhoid fever, cholera, food poisoning, and hepatitis A were the most common causes of outbreaks.”

A disease outbreak is the occurrence of cases of disease in excess of what would normally be expected in a defined community, geographical area or season (WHO, 2015). Thus, diseases are not causes of outbreaks but rather what constitute an outbreak. Microbial contamination is one possible cause of outbreak in relation to food-borne diseases.

Writing telegraphically

Complex sentence

Overabundance of nominalizations

Poor flow

Absence of important details

Excessive use of active voice

Incorrect referent

“Repeating modifications well-known (e.g. Wurzburg, 1986) should be avoided, requiring a more comprehensive review.”

Nominalizations are actions that appear in parts

of a sentence other than a verb (e.g. in nouns or

adjectives).

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"In this work, the flesh, peel, and whole potato of two cultivars of Solanum tuberosum L. (Blue Bell and Melody) were analyzed by HPLC-DAD-ESI-Q-TOF-MS to identify and quantify the phenolic and other polar compounds as well as to measure the antioxidant activity by several in vitromethods based on single electron transfer mechanisms (ABTS and FRAP) and on a hydrogen-atom transfer mechanism (ORAC).”

"In this work, methanolic extracts ofthe flesh, peel, and whole tuber of two cultivars of Solanum tuberosum L. (Blue Bell and Melody) were analyzed by HPLC-DAD-ESI-Q-TOF-MS to identify and quantify the phenolic and other polar compounds. Antioxidant activity of the extracts was also measured by several in vitromethods based on single electron transfer mechanism (ABTS and FRAP) and on a hydrogen-atom transfer mechanism (ORAC).”

"After centrifugation (10 min at 6000 rpm) samples were membrane-filtered (0.22 μm) then derivatization by was accomplished ethyl chloroformate."

"After centrifugation (10 min at 6000 rpm), samples were membrane-filtered (0.22 μm) and derivatized using ethyl chloroformate."

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Objective:

“In the present study, we determined the content of phenolic compounds, amino acids, γ-aminobutyric acid and hydroxymethylfurfural using HPLC and LC-MS/MS methods.”

Objective:

“In the present study, phenolic compounds, amino acids, γ-aminobutyric acid and hydroxymethylfurfural contents of Chinese yellow wine were determined using HPLC and LC-MS/MS methods.”

What is your general objective?

Who is your target audience?

What are the parts?

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http://62.204.194.27/necobelac/printversioning.jsp?id=id2221

Should be consistent with the objective of the study

Provide as much relevant information as possible, but be concise

Use keywords prominently

Choose strategically: noun phrase, statement, or question?

Avoid ambiguity in noun phrases

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Objective: “To identify new strawberry fruit that are more suitable for the production of purée to be used in the preparation of new beverage products.”

Title: “Effect of strawberry fruit phytochemical composition on sensorial and nutritional quality of thermal processed purée after long-term storage under ambient and refrigeration conditions”

Revised Title: “Physico-chemical characteristics of thermally-processed puree from different strawberry genotypes”

Objective: “The main objective of our work was the development of new functional food products fortified with physiologically beneficial ingredients.”

Title: "Investigation on Plausible Reaction Pathways of MaillardTransformation Occurring in Newly Developed Antioxidant Rich Bakery Products”

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www.slideshare.net

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Rice (Oryza sativa) is the most widely consumed staple crop and a major caloric source for a huge portion of the world’s population (Smith & Dilday, 2003). Although white rice is the most popular rice cultivar, other special varieties are also cultivated. These include pigmented rice varieties such as red, green and black rice (Chen et al., 2012). Black rice is a pigmented rice cultivar that contains high levels of anthocyanins in the pericarp, seed coat and aleurone ( Lum & Chong, 2012). According to Chaudhary (2003), top sources of black rice include China (62 %), Sri Lanka (8.6 %), Indonesia (7.2 %), India (5.1 %), Philippines (4.3 %) and Bangladesh (4.1%). In the Philippines, some known local varieties include Ballatinao and Ominio which are both found in Benguet, Mountain Province and other parts of northern Luzon (Bulatao et al., 2012).

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Black rice is mostly grown by ethnic groups and its utilization is greatly influenced by their beliefs and traditions. In Laos, rather as a staple food, black rice is commonly consumed as a specialty food in the form of desserts and alcoholic drinks (Rao et. al., 2006). Compared to white rice, black rice has been reported to have higher protein, fat and crude fiber content as well as a good source of lysine, vitamin B1, calcium, iron, zinc and phosphorus (Chaudhary, 2003; Rao et. al., 2006). In the recent years, there has been great interest in black rice and other pigmented rice varieties not only as a source of macro and micronutrients but also a potent source of antioxidants such as anthocyanins and phenolic acids (Walter et. al., 2013; Tokusoglu& Hall, 2011). Due to popularity being gained by pigmented rice varieties in major rice consuming countries such as China, Japan and Korea, a number studies have been conducted for the identification of these antioxidant compound, their stability during processing and their possible food applications. Several reports have identified the anthocyanin pigments of black rice as cyanidin-3-glucoside, peonidin-3-glucoside and petunidin-3-glucoside (Chen et al., 2012). Studies have also been conducted on the inhibitory effect of anthocyanins on allergic reactions, cell invasion of cancer cells, cholesterol levels in the human body (Sompong et al., 2011).

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However, in Southeast Asia, despite the existence of many pigmented rice varieties including black rice, research studies about them and their application are very limited (Rao et. al. 2006).

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To give additional information on special rice varieties such as black rice from Ifugao, Isabela and Mindoro, this study aimed to determine the effect of milling and cooking on the total phenolic content and 2-2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of black rice from Ifugao, Isabela and Mindoro.

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To refine the research problem

To rationale the significance of the problem

To seek new lines of inquiry

To distinguish what has been done from what needs to be done

To gain methodological insights

To discover important relevant variables

To relate ideas and theory to applications

To identify recommendations for further research

1. Collect necessary related literature using relevant key words

2. Make a summary of important points of the literature

3. Prepare an outline

4. Place relevant information as guided by the outline

5. Insert appropriate transition sentence/s to ensure a smooth flow of thoughts

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I. PECTIN

A. Apple Pomace Pectin

B. Citrus Pectin

C. Mango Peel Pectin

II. EDIBLE FILM

A. Base Materials

B. Additives

C. Plasticizer

D. Emulsifier

E. Antioxidant

F. Antimicrobial Agents

III. PECTIN-BASED EDIBLE FILM

Provides the information needed for another researcher to repeat the work

Establishes credibility of the results

BE GUIDED BY YOUR OBJECTIVES.

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Previously published methods can be cited and need not be described in detail, except when: Changes have been made to the published procedures

Previous publication is not readily available to the reader

Novel method should be described in full

Organization: Use identical or similar subheadings in the Methods and the Results sections

Use introductory phrases or sentences in the Methods that relate to the aims

Does the reader need to know who or what carried out the action? If this information is unimportant, you may choose to use a PASSIVE verb.

Does it sound repetitive to use a personal pronoun subject? Then, use PASSIVE voice.

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Which data should be included?

How should it be presented?

General trends? Consistency with literature?

BE GUIDED BY YOUR OBJECTIVES.

Present all necessary data in ways which make the most important points most prominent

Tables and figures should ‘‘stand alone’’

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Table

recording data

explaining calculations or showing components of calculated data;

showing the actual data values and their precision; and

allowing multiple comparisons between elements in many directions

Figure

showing an overall trend or ‘‘picture’’;

comprehension of the story through ‘‘shape’’ rather than the actual numbers; and

allowing simple comparisons between only a few elements

Cargill and O’ Connor (2009)

Sample Total Phenolic Content (mg GAE/g)

Dehulled Polished Cooked

Basmati 0.53± 0.05dA 0.39 ± 0.05dB 0.37 ± 0.01dB

Jasmine 0.30 ± 0.01eA 0.19 ± 0.02eB 0.28 ± 0.01dA

IBR 5.47 ± 0.24aA 2.84 ± 0.05aC 3.22 ± 1.78aB

JBR 0.91 ± 0.01cA 0.56 ± 0.01cB 0.48 ± 0.05cC

MBR 1.36 ± 0.11bA 0.78 ± 0.03bB 0.67 ± 0.06bB

Lowercase letters indicate significant differences (p<0.05) across rice varieties

Uppercase letters indicate significant differences (p<0.05) across treatment (dehulled, polished and cooked)

Table 1. Total Phenolic Content of Dehulled, Polished and Cooked Rice Samples

Delos Reyes (2015)

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b

b

ns

bb

a

a

0

1

2

3

1% 5% 10%

Acetic Acid Concentration

Decay S

core

Control held at ambientEnclosed controlTreated

Figure 1. Decay severity in ‘Tioga’ strawberries subjected to (A) 1%, (B) 5% and (C) 10% acetic acid

after 3 days at room temperature (17±1°C). Decay score: 0, none (no visible decay); 1, slight (one to

three pin-sized necrotic lesions <10% surface of berry decayed); 2, moderate (10%<surface of berry

decayed<25%); 3 severe, (>25% surface of berry decayed). Each data point represents the mean

obtained from three lots consisting of 500 g each. Mean separation at termination by DMRT, 5%.

Cornago (2004)

0

0.5

1

1.5

2

2.5

3

0 1 2 3 4 5 6

Lig

htn

es

s

Day

Ax

Bx Bz

Ay

By

Cz

Az

Bz

Cz

Figure 2. Changes in lightness of Monascus red dye solutions prepared at 25°C(), 85°C (), and 100°C () and stored at 25°C for 5 days. Each data point

represents the mean of three trials. Uppercase data labels indicate significant

difference across days. Lowercase data labels indicate significant difference

across treatments.

Santiago (2014)

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highlights the important findings;

locates the figure(s) or table(s) where the results can be found; and

comments on (but does not discuss) the results

Cargill and O’ Connor (2009)

Type of

StarchKCl

Starch-Carrageenan Proportion

6% Starch

5.7%

Starch:

0.3%

Carrageen

an

5.5%

Starch:

0.5%

Carrageen

an

Potato

- 32.1±2.0aA1 12.7±2.3aB1 14.7±2.2aB1

+ 3.5±0.0aAB2 3.0±0.4aB2 3.7±0.3aA2

Cassava

- 9.1±1.9bA1 8.7±4.5aA1 8.9±0.3aA1

+ 3.6±0.1aA2 2.5±0.4aB1 4.1±0.3aA1

a,bIndicates significant difference across type of starchA,BIndicates significant difference across starch-carrageenan proportion1,2Indicates significant difference across presence of salt

Table 1. Mean (n=3) hot paste viscosity (1x103cP) of

starch-carrageenan mixtures

Table 1 summarizes the hot paste viscosity of the

various SC mixtures. All samples varied

significantly (p<0.05) in terms of hot paste viscosity

with the native potato starch (32050 cP) having the

highest viscosity. Generally, samples, wherein

certain amount of starch was replaced with

corresponding amount of κ-carrageenan, had lower

viscosity than their native starch counterpart.

Samples with 0.2% KCl also had relatively lower

viscosity. Hot paste viscosity of the SC mixtures did

not vary significantly (p>0.05) across type of starch,

except for the samples at 6% starch concentration

without KCl. Potato starch hot paste (32050 cP) had

higher viscosity than cassava starch hot paste (9133

cP).

Cornago and Rumbaoa (2015)

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PAST TENSE (either active or passive voice): when the sentence focuses on the completed study: what was done and found

PRESENT TENSE: to describe an ‘‘always true’’ situation; and

when the sentence focuses on the document, which will always be there

Cargill and O’ Connor (2009)

A reference to the main purpose or hypothesis of the study, or a summary of the main activity of the study

A restatement or review of the most important findings, generally in order of their significance

Explanations for the findings and/or speculations about the findings as supported by literature citation

Implications of the study

Limitations of the study

Recommendations for future research and/or practical applications

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Type of

StarchKCl

Starch-Carrageenan Proportion

6% Starch

5.7%

Starch:

0.3%

Carrageen

an

5.5%

Starch:

0.5%

Carrageen

an

Potato

- 32.1±2.0aA1 12.7±2.3aB1 14.7±2.2aB1

+ 3.5±0.0aAB2 3.0±0.4aB2 3.7±0.3aA2

Cassava

- 9.1±1.9bA1 8.7±4.5aA1 8.9±0.3aA1

+ 3.6±0.1aA2 2.5±0.4aB1 4.1±0.3aA1

a,bIndicates significant difference across type of starchA,BIndicates significant difference across starch-carrageenan proportion1,2Indicates significant difference across presence of salt

Table 1. Mean (n=3) hot paste viscosity (1x103cP) of

starch-carrageenan mixtures Observed effect of starch type in the absence

of salt and carrageenan on hot paste viscosity

is consistent with the results of Bertolini et al.

(2005), wherein 6.7% (w/w) potato starch

paste had higher hot paste viscosity (at 50°C)

than 6.7 % (w/w) cassava starch paste.

According to Eliasson and Gudmundson

(1996) and Jane and Chen (1992), shape and

size of the granules, amylose content,

molecular size of amylose and amylopectin,

chain length distribution and, phosphate

esters on amylopectin determine the viscosity

behavior of starch. The higher viscosity of the

native potato starch is attributed to the

presence of phosphate ester groups on its

amylopectin, which cause repulsion between

molecules (Galliard and Bowler, 1987;

Eliasson and Gudmundsson, 1996).

Cornago and Rumbaoa (2015)

Objectives of the study

Brief statement of methodology

Results

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This study aimed to investigate the effect of milling and cooking to the total phenolic content and radical scavenging activity of different black rice varieties from Ifugao (IBR), Isabela (JBR) and Mindoro (MBR). Total phenol content was determined using the Folin-Ciocalteuassay while radical scavenging activity was measured using the DPPH radical scavenging assay.

Total phenolic content were significantly higher for black rice samples compared to white rice. Amongst the samples, IBR has the highest TPC followed by MBR, JBR, Basmati and Jasmine. For DPPH radical scavenging activity, higher EC50 values for white rice samples indicated lower activity compared to black rice samples. Highest radical scavenging activity was measured in IBR followed by MBR, JBR, Basmati and Jasmine which is consistent with the TPC results.

Modified Delos Reyes (2015)

integrates and synthesizes the various issues raised in the discussion sections, whilst reflecting the introductory thesis statement (s) or objectives

provides answers to the thesis research question (s)

identifies implications of the study

provides direction and areas for future research

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The results of this study highlighted the effects of milling and cooking on the total phenolic content and DPPH radical scavenging activity of Philippine black rice samples. Polishing and cooking significantly reduced the total phenolic content of the rice samples. While DPPH radical scavenging activity is significantly reduced with cooking. Furthermore, a significant correlation was also established between the total phenolic content and the DPPH radical scavenging activity of black rice samples.

Modified Delos Reyes (2015)

Background

Objective

Methods

Results

Conclusion

Usually 250 words or less

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Scientific papers should be accurate, clear, concise, coherent, and appropriate

Typical parts of scientific papers are: Abstract, Introduction, Methodology, Results, and Discussion

Introduction has five stages: (1) Overview of the field of research study, (2) Review of related researches; (3) Gaps; (4) Objectives; and (5) Limitations and applications

Methodology should ensure reproducibility and credibility of the results

Results should present the data, provide important findings, and comment on the results

Discussion should include a statement of the objective, review of important findings, explanation of findings, implications of study, limitations of study, and recommendations

Summary should indicate brief statements of the objective, methodology and results

Conclusion should integrate the results, indicate implications of the results, and provide direction for future researches

Abstract includes the background, objective, methodology, results, conclusion

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Anne Roe