The Experts below are selected from a list of 1358787 Experts worldwide ranked by ideXlab platform

Peter Kayima - One of the best experts on this subject based on the ideXlab platform.

  • we are all serving the same ugandans a nationwide mixed Methods Evaluation of private sector surgical capacity in uganda
    PLOS ONE, 2019
    Co-Authors: Katherine Albutt, Gustaf Drevin, Rachel R Yorlets, Emma Svensson, Didacus B Namanya, Mark G Shrime, Peter Kayima
    Abstract:

    Introduction Half of all Ugandans (49%) turn to the private or private-not-for-profit (PNFP) sectors when faced with illness, yet little is known about the capacity of these sectors to deliver surgical services. We partnered with the Ministry of Health to conduct a nationwide mixed-Methods Evaluation of private and PNFP surgical capacity in Uganda. Methods A standardized validated facility assessment tool was utilized to assess facility infrastructure, service delivery, workforce, information management, and financing at a randomized nationally representative sample of 16 private and PNFP hospitals. Semi-structured interviews were conducted to qualitatively explore facilitating factors and barriers to surgical, obstetric and anaesthesia (SOA) care. Hospitals walk-throughs and retrospective reviews of operative logbooks were completed. Results Hospitals had a median of 177 beds and two operating rooms. Ten hospitals (62.5%) were able to perform all Bellwether procedures (cesarean section, laparotomy and open fracture treatment). Thirty-day surgical volume averaged 102 cases per facility. While most hospitals had electricity, oxygen, running water, and necessary equipment, many reported pervasive shortages of blood, surgical consumables, and anesthetic drugs. Several themes emerged from the qualitative analysis: (1) geographic distance and limited transportation options delay reaching care; (2) workforce shortages impede the delivery of surgical care; (3) emergency and obstetric volume overwhelm the surgical system; (4) medical and non-medical costs delay seeking, reaching, and receiving care; and (5) there is poor coordination of care with insufficient support systems. Conclusion As in Uganda's public sector, barriers to surgery in private and PNFP hospitals in Uganda are cross-cutting and closely tied to resource availability. Critical policy and programmatic developments are essential to build and strengthen Ugandan surgical capacity across all sectors. (Less)

M Lucisano - One of the best experts on this subject based on the ideXlab platform.

  • characterisation of gluten free pasta through conventional and innovative Methods Evaluation of the cooking behaviour
    Journal of Cereal Science, 2012
    Co-Authors: M Lucisano, C Cappa, Lorenzo Fongaro, M Mariotti
    Abstract:

    Abstract The rapid stiffening of a well-developed gluten network able to entrap swollen starch granules is a key factor for the high quality of durum wheat pasta during cooking. Good resistance and firmness, low stickiness and limited release of organic materials into the cooking water are quality traits of primary importance for traditional pasta. In gluten-free (GF) pasta, the formation of a scaffold of retrograded starch can be an alternative to gluten networking: it confers rigidity to the cooked product and reduces pasta stickiness and loss of soluble materials into the cooking water. In a previous paper, 14 commercial GF spaghetti samples were studied as uncooked products from a chemical, biochemical and physical point of view. The aim of this study was to determine the cooking behaviour of these samples. A durum wheat pasta was also included as reference. Suitable cooking conditions were adopted and different conventional and innovative Evaluations (i.e. compression test, creep test) were performed as a function of cooking time. Different behaviours were evidenced, often related to the ultrastructural organization of the uncooked products. In particular, the creep test revealed to be very effective in discriminating among the properties of the different GF spaghetti.

  • characterisation of gluten free pasta through conventional and innovative Methods Evaluation of the uncooked products
    Journal of Cereal Science, 2011
    Co-Authors: M Mariotti, S Iametti, C Cappa, Patrizia Rasmussen, M Lucisano
    Abstract:

    Abstract Formation of a gluten protein network is fundamental for the texture and the overall quality of pasta. Replacement of the gluten network in gluten-free pasta is a major technological challenge, and the conventional technological processes have to be adapted to non-gluten formulations. The wide variety of raw materials and technologies used in the production of commercial gluten-free pasta stems from the – still on-going – search for solutions to these problems. The aim of this study was to evaluate the characteristics of different commercial gluten-free spaghetti currently available on the market, focusing on starch and protein organisation. Taking into account the chemical and biochemical properties of the samples, and their relationships to the physical characteristics of these products we looked at how some molecular properties relate to the final structure and quality of gluten-free pasta. Phenomena related to starch retrogradation were found to play a central role for the final texture of the products. At the same time, the origin of proteins included in the formulation was found to govern the protein–protein interactions, especially in those samples including proteins from different vegetable sources.

M Mariotti - One of the best experts on this subject based on the ideXlab platform.

  • characterisation of gluten free pasta through conventional and innovative Methods Evaluation of the cooking behaviour
    Journal of Cereal Science, 2012
    Co-Authors: M Lucisano, C Cappa, Lorenzo Fongaro, M Mariotti
    Abstract:

    Abstract The rapid stiffening of a well-developed gluten network able to entrap swollen starch granules is a key factor for the high quality of durum wheat pasta during cooking. Good resistance and firmness, low stickiness and limited release of organic materials into the cooking water are quality traits of primary importance for traditional pasta. In gluten-free (GF) pasta, the formation of a scaffold of retrograded starch can be an alternative to gluten networking: it confers rigidity to the cooked product and reduces pasta stickiness and loss of soluble materials into the cooking water. In a previous paper, 14 commercial GF spaghetti samples were studied as uncooked products from a chemical, biochemical and physical point of view. The aim of this study was to determine the cooking behaviour of these samples. A durum wheat pasta was also included as reference. Suitable cooking conditions were adopted and different conventional and innovative Evaluations (i.e. compression test, creep test) were performed as a function of cooking time. Different behaviours were evidenced, often related to the ultrastructural organization of the uncooked products. In particular, the creep test revealed to be very effective in discriminating among the properties of the different GF spaghetti.

  • characterisation of gluten free pasta through conventional and innovative Methods Evaluation of the uncooked products
    Journal of Cereal Science, 2011
    Co-Authors: M Mariotti, S Iametti, C Cappa, Patrizia Rasmussen, M Lucisano
    Abstract:

    Abstract Formation of a gluten protein network is fundamental for the texture and the overall quality of pasta. Replacement of the gluten network in gluten-free pasta is a major technological challenge, and the conventional technological processes have to be adapted to non-gluten formulations. The wide variety of raw materials and technologies used in the production of commercial gluten-free pasta stems from the – still on-going – search for solutions to these problems. The aim of this study was to evaluate the characteristics of different commercial gluten-free spaghetti currently available on the market, focusing on starch and protein organisation. Taking into account the chemical and biochemical properties of the samples, and their relationships to the physical characteristics of these products we looked at how some molecular properties relate to the final structure and quality of gluten-free pasta. Phenomena related to starch retrogradation were found to play a central role for the final texture of the products. At the same time, the origin of proteins included in the formulation was found to govern the protein–protein interactions, especially in those samples including proteins from different vegetable sources.

Mark G Shrime - One of the best experts on this subject based on the ideXlab platform.

  • we are all serving the same ugandans a nationwide mixed Methods Evaluation of private sector surgical capacity in uganda
    PLOS ONE, 2019
    Co-Authors: Katherine Albutt, Gustaf Drevin, Rachel R Yorlets, Emma Svensson, Didacus B Namanya, Mark G Shrime, Peter Kayima
    Abstract:

    Introduction Half of all Ugandans (49%) turn to the private or private-not-for-profit (PNFP) sectors when faced with illness, yet little is known about the capacity of these sectors to deliver surgical services. We partnered with the Ministry of Health to conduct a nationwide mixed-Methods Evaluation of private and PNFP surgical capacity in Uganda. Methods A standardized validated facility assessment tool was utilized to assess facility infrastructure, service delivery, workforce, information management, and financing at a randomized nationally representative sample of 16 private and PNFP hospitals. Semi-structured interviews were conducted to qualitatively explore facilitating factors and barriers to surgical, obstetric and anaesthesia (SOA) care. Hospitals walk-throughs and retrospective reviews of operative logbooks were completed. Results Hospitals had a median of 177 beds and two operating rooms. Ten hospitals (62.5%) were able to perform all Bellwether procedures (cesarean section, laparotomy and open fracture treatment). Thirty-day surgical volume averaged 102 cases per facility. While most hospitals had electricity, oxygen, running water, and necessary equipment, many reported pervasive shortages of blood, surgical consumables, and anesthetic drugs. Several themes emerged from the qualitative analysis: (1) geographic distance and limited transportation options delay reaching care; (2) workforce shortages impede the delivery of surgical care; (3) emergency and obstetric volume overwhelm the surgical system; (4) medical and non-medical costs delay seeking, reaching, and receiving care; and (5) there is poor coordination of care with insufficient support systems. Conclusion As in Uganda's public sector, barriers to surgery in private and PNFP hospitals in Uganda are cross-cutting and closely tied to resource availability. Critical policy and programmatic developments are essential to build and strengthen Ugandan surgical capacity across all sectors. (Less)

Rachel R Yorlets - One of the best experts on this subject based on the ideXlab platform.

  • we are all serving the same ugandans a nationwide mixed Methods Evaluation of private sector surgical capacity in uganda
    PLOS ONE, 2019
    Co-Authors: Katherine Albutt, Gustaf Drevin, Rachel R Yorlets, Emma Svensson, Didacus B Namanya, Mark G Shrime, Peter Kayima
    Abstract:

    Introduction Half of all Ugandans (49%) turn to the private or private-not-for-profit (PNFP) sectors when faced with illness, yet little is known about the capacity of these sectors to deliver surgical services. We partnered with the Ministry of Health to conduct a nationwide mixed-Methods Evaluation of private and PNFP surgical capacity in Uganda. Methods A standardized validated facility assessment tool was utilized to assess facility infrastructure, service delivery, workforce, information management, and financing at a randomized nationally representative sample of 16 private and PNFP hospitals. Semi-structured interviews were conducted to qualitatively explore facilitating factors and barriers to surgical, obstetric and anaesthesia (SOA) care. Hospitals walk-throughs and retrospective reviews of operative logbooks were completed. Results Hospitals had a median of 177 beds and two operating rooms. Ten hospitals (62.5%) were able to perform all Bellwether procedures (cesarean section, laparotomy and open fracture treatment). Thirty-day surgical volume averaged 102 cases per facility. While most hospitals had electricity, oxygen, running water, and necessary equipment, many reported pervasive shortages of blood, surgical consumables, and anesthetic drugs. Several themes emerged from the qualitative analysis: (1) geographic distance and limited transportation options delay reaching care; (2) workforce shortages impede the delivery of surgical care; (3) emergency and obstetric volume overwhelm the surgical system; (4) medical and non-medical costs delay seeking, reaching, and receiving care; and (5) there is poor coordination of care with insufficient support systems. Conclusion As in Uganda's public sector, barriers to surgery in private and PNFP hospitals in Uganda are cross-cutting and closely tied to resource availability. Critical policy and programmatic developments are essential to build and strengthen Ugandan surgical capacity across all sectors. (Less)