Bibliografie tematiche / Soft bread

Letteratura scientifica selezionata sul tema "Soft bread"

Autore: Grafiati

Pubblicato: 1 giugno 2024

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Articoli di riviste sul tema "Soft bread":

Kovalev, V. B., O. I. Trembitskaya, T. V. Klimenko, S. V. Fedorchuk e Yu L. Petukhov. "ФОРМУВАННЯ ЯКОСТІ ХЛІБА З БОРОШНА ПШЕНИЦІ СПЕЛЬТИ". Collected Works of Uman National University of Horticulture 1, n. 98 (25 giugno 2021): 254–62. http://dx.doi.org/10.31395/2415-8240-2021-98-1-254-262.

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One of the most important problems of mankind remains food, the increase in the number of allergy sufferers and the reduction of food quality and food safety, in particular. Aim. To study the issues of forming the quality of spelt wheat flour bread in Polissia. Methods. Laboratory, mathematical and statistical, physico-chemical. Results. Spelt wheat contains 12–21% more protein than modern varieties of soft wheat. Thus, when conducting research in 2018–2019 under Brusyliv district conditions on poor sandy soils, this statement was confirmed. The quality of spelt wheat bread differed significantly from that of soft wheat. Thus, Zoria Ukrainy spelt wheat bread had the correct convex shape and colour, while Darunok Podillia wheat flour did not keep its shape, had a torn concave surface and a pale grey colour. Compared to Zoria Ukrainy bread, bread made from Europe variety spelt flour had a slightly worse appearance – a light brown semi-oval surface with small cracks. The highest score on bread appearance was obtained from Zoria Ukrainy spelt wheat flour – 4–5 points, the lowest - from soft wheat – 1–2 points. This indicator of Europe variety spelt wheat was at the level of 2–4 points. The bread crumb of all wheat varieties had a large uniform but thick-walled holes or 2 points according to the rating scale. The highest bread softness was obtained from spelt wheat bread – 5 points, and in soft wheat it was at the level of 1 point. The bread crumbs colour of soft wheat and Zoria Ukrainy spelt wheat was dark, and of Europe variety – dirty yellow due to the use of wallpaper flour in the recipe. There is a direct high correlation between the grain protein content and the bread softness (r = 0.82±0.007). It is obvious that the highest culinary quality of spelt wheat bread is obtained due to its content. Conclusions. Under the same growing conditions, Darunok Podillia soft wheat was significantly inferior to spelt wheat. Bread baked from spelt wheat wallpaper flour had a better appearance, the correct shape and more pronounced taste. Europe spelt wheat grain, which is the result of Triticum aestivum/Triticum spelta hybridization, was inferior to the quality indicators of Zoria Ukrainy variety.

Morris, Craig, e David Bolingbroke. "From Bread to Cake". Agricultural History 96, n. 3 (1 agosto 2022): 417–43. http://dx.doi.org/10.1215/00021482-9825320.

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Abstract This article deepens our understanding of Cold War–era agricultural history by examining the relationship between Pacific Northwest soft white wheat and Japanese importers and consumers. Recent historiography of wheat during the Cold War has focused on telling how the United States turned to wheat exports in the “developing world” as a tool and weapon to achieve US hegemony and negate the influence of the Soviet Union. This article argues that the Pacific Northwest wheat industry's relationship with wheat consumers and importers in Japan shifts the Cold War wheat narrative away from staples like bread to confectionary products made with soft white flour. Japanese buyers and consumers purchased soft white wheat not to feed the hungry but instead to serve a growing market for cakes and other confectionary products. This relationship helps understand the current wheat market in the Pacific Northwest, where soft white wheat exports dominate.

Shulembaeva, K. K., Zh Zh Chunetova e A. I. Zhussupova. "Distant and intraspecific hybridization, induced mutagenesis in soft bread wheat". International Journal of Biology and Chemistry 9, n. 1 (2016): 19–23. http://dx.doi.org/10.26577/2218-7979-2016-9-1-19-23.

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Nitride, Chiara, Giovanni D’Auria, Andrea Dente, Viola Landolfi, Gianluca Picariello, Gianfranco Mamone, Massimo Blandino, Raffaele Romano e Pasquale Ferranti. "Tritordeum as an Innovative Alternative to Wheat: A Comparative Digestion Study on Bread". Molecules 27, n. 4 (15 febbraio 2022): 1308. http://dx.doi.org/10.3390/molecules27041308.

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Tritordeum results from the crossbreeding of a wild barley (Hordeum chilense) species with durum wheat (Triticum turgidum spp. turgidum). This hexaploid crop exhibits agronomic and rheological characteristics like soft wheat, resulting in an innovative raw material to produce baked goods. We applied a gel-based proteomic approach on refined flours to evaluate protein expression differences among two widespread tritordeum cultivars (Aucan and Bulel) taking as the reference semolina and flour derived from a durum and a soft wheat cvs, respectively. The products of in vitro digestion of model breads were analyzed to compare bio-accessibility of nutrients and mapping tritordeum bread resistant peptides. Significant differences among the protein profiles of the four flours were highlighted by electrophoresis. The amino acid bio-accessibility and the reducing sugars of tritordeum and wheat breads were comparable. Tritordeum cvs had about 15% higher alpha-amino nitrogen released at the end of the duodenal simulated digestion than soft wheat (p < 0.05). Bulel tritordeum flour, bread and digested bread had about 55% less R5-epitopes compared to the soft wheat. Differences in protein expression found between the two tritordeum cvs reflected in diverse digestion products and allergenic and celiacogenic potential of the duodenal peptides. Proteomic studies of a larger number of tritordeum cvs may be successful in selecting those with good agronomical performances and nutritional advantages.

Maurice, Bastien, Anne Saint-Eve, Aurélia Pernin, Pascal Leroy e Isabelle Souchon. "How Different Are Industrial, Artisanal and Homemade Soft Breads?" Foods 11, n. 10 (19 maggio 2022): 1484. http://dx.doi.org/10.3390/foods11101484.

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Soft bread has a significant relevance in modern diets, and its nutritional impact on human health can be substantial. Within this product category, there is an extensive range of ingredients, formulations, and processing methods, which all contribute to the vast diversity found in the final products. This work compared the impact of three different processing methods (industrial, artisanal, and homemade preparation) on the technological (formulation and processing, as they are interconnected in real-life conditions), nutritional, and physicochemical properties of soft bread. In total, 24 types of soft bread were analyzed: 10 industrial, 6 artisanal, and 8 homemade. Although production diagrams were similar among the three methods, industrial recipes contained on average more ingredients and more additives. Industrial bread was lower in saturated fat compared to the other two groups, but contained more sugar than homemade bread. The physical properties of all loaves were comparable, with the exception of higher crumb elasticity in industrial bread compared to homemade. An analysis of volatile molecules revealed more lipid oxidation markers in industrial bread, more fermentation markers in artisanal bread, and fewer markers of Maillard reactions in homemade bread. Chemical reactions during processing seem to be the principal criterion making possible to discriminate the different processing methods. These results offer a quantitative assessment of the differences within a single product category, reflecting the real-world choices for consumers.

Enriquez-Matas, A., S. Quirce, M. Fernández-Nieto, C. Pastor, M. de las Heras e J. Sastre. "Angioedema and Urticaria Caused by Sliced Soft Bread". Journal of Allergy and Clinical Immunology 117, n. 2 (febbraio 2006): S48. http://dx.doi.org/10.1016/j.jaci.2005.12.197.

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Alashbayeva, L. Zh, A. S. Borankulova, Sh A. Tursunbayeva, Zh K. Nurgozhina e A. A. Bayaly. "TECHNOLOGY OF BAKERY PRODUCTS BY FUNCTIONAL DIRECTION". Bulletin of Shakarim University. Technical Sciences, n. 1(13) (29 marzo 2024): 81–89. http://dx.doi.org/10.53360/2788-7995-2024-1(13)-11.

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Whole grain breads and gluten-free bread products are commonly associated with crumbly texture, poor color, low volume, poor flavor, and short shelf life, possibly due to a weak or absent cohesive network that forms gluten. Thus, some defects in dietary bread in the functional direction are associated with ineffective gas retention and expansion during kneading, which leads to a decrease in the volume and softness of the crumb. The current challenge of the work is to overcome these limitations.The recipe for a new range of whole grain bread and gluten-free bakery products has been created. The technology for whole grain bread and gluten-free bakery products based on mixed flour has been improved. A scientific assessment of the percentage of necessary substances in the physical and chemical composition of the flour taken for research was carried out. Experimental baking of bread was carried out in laboratory conditions, as a result of which, through mathematical modeling, three types of samples of bread products were selected, the most optimal in terms of recipe. In this work, the recipes of selected samples of bakery products, technological regimes taken into account when developing a new product, organoleptic and physicochemical properties of the finished product are determined and discussed. The color of the samples is uniform, the surface color of the product is brown, the bread is soft, medium-porous, the bread is soft and elastic, without foreign odors, the taste harmoniously matches the bread product. The bread meets the requirements of current regulatory documents.

Fuckerer, Katharina, Oliver Hensel e Joachim J. Schmitt. "Rye Bread Fortified With Cellulose and Its Acceptance by Elderlies in Nursing Homes and Young Adults". Journal of Food Studies 5, n. 1 (27 gennaio 2016): 1. http://dx.doi.org/10.5296/jfs.v5i1.8847.

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<p>Several clinical studies suggest that a sufficient daily intake of fibres has positive effects on prevention of different diseases. Other studies show that most elderlies ingest too less fibres daily. As bread is one of the daily consumed food by elderly a brown rye bread fortified with three different cellulose fibres length (18 µm, 300 µm, 700 µm) was developed. To find out whether elderly would consume such cellulose fortified rye breads, preference tests and a questionnaire about fibres and liking of fibres enriched rye breads were conducted with people older than 75 years and living in a nursing home. Comparable test were conducted with young adults. Preference test and questionnaire showed that young adults favoured rye bread with 18 µm cellulose, because they associated soft crumb texture with freshly baked bread. Instead elderlies preferred standard rye bread and bread with 300 µm cellulose, because those two kinds of rye breads have similar crumb texture which is popular with elderlies. These results showed that there are differences in preferring of fortified rye bread between elderlies and young adults. Parallel questionnaires showed that elderlies and young are well informed about fibres and have a positive attitude towards rye bread fortified with fibres. Therefore given information about fibres did not increase liking of the fibre rye breads. Finally, it can be concluded that elderlies would eat bread fortified with fibers and there were differences in liking of bread between elderlies and young. </p>

Iversen, Kia, Daniel Johansson, Carl Brunius, Thomas Andlid, Roger Andersson, Maud Langton e Rikard Landberg. "Appetite and Subsequent Food Intake Were Unaffected by the Amount of Sourdough and Rye in Soft Bread—A Randomized Cross-Over Breakfast Study". Nutrients 10, n. 11 (30 ottobre 2018): 1594. http://dx.doi.org/10.3390/nu10111594.

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Sourdough fermented bread has been suggested to have beneficial health effects, in part mediated by increased satiety in the postprandial phase, but only limited research has been conducted to verify this. The current study aimed to investigate the effect of the amounts of sourdough and rye in soft bread on postprandial appetite. On 6 occasions, 23 healthy volunteers consumed 5 different test breads, with varying amount of rye and sourdough, and a yeast-fermented refined wheat control bread as part of a breakfast meal. The sourdough ranged between 9–51% of dough weight and rye content between 35–48% of flour weight. Appetite was recorded using visual analogue scales from immediately before breakfast and every 30 min the following 4 h. An ad libitum lunch was served 4 h after the breakfast meal, from which voluntary energy intake was measured. While some of the test breads resulted in lower hunger ratings and increased sense of fullness compared to the refined wheat bread, there were no differences between the test breads. The content of rye in the test breads differed within a narrow range, which might explain the lack of a consistent effect of rye on appetite. Microstructural examination of the test breads showed an increased aggregation of proteins in the breads with high content of sourdough, indicating additional changes to the breads, beyond change in pH, which may counteract the potential effect of decreased pH in the bread on appetite. In conclusion, our study does not support an effect of sourdough on appetite and ad libitum food intake.

Nurfiantoro, Tomy, Mutiara Dahlia e Ridawati Ridawati. "The Effect of Mocaf Flour Substitution on The Quality of Soft Roll Bread With Taiwanese Bread Method". Asian Journal of Engineering, Social and Health 2, n. 8 (25 agosto 2023): 655–69. http://dx.doi.org/10.46799/ajesh.v2i8.96.

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Improving a country's self-sufficiency in food production is an important challenge. This study aims to explore the potential of utilizing local resources, such as cassava, as a substitute for imported wheat flour by maximizing its use through the production of Modified Cassava Flour (mocaf). Mocaf possesses similar characteristics to wheat flour, including color, fiber content, and strong water-binding capacity. The experimental method was employed to determine the optimal formula using mocaf at 10%, 20%, and 30% substitution levels. Organoleptic tests were conducted with expert panelists to evaluate various aspects. The results showed that the formula with 10% mocaf exhibited superiority in many aspects such as crust color, porosity, aroma and chewiness. Similarly, the formula containing 20% mocaf excelled in terms of crust texture and bread crunchiness. Regarding volume expansion during the baking process, overall taste perception, and crumb texture attributes; both 10% and 20% substitution levels yielded comparable results. Furthermore, both percentages (10% and 30%) demonstrated similar scores for internal crumb color aspect evaluation. In conclusion, enabling soft roll bread prepared using Taiwanese bread method with a substitution level of 10% mocaf attained the highest rating across almost all evaluated aspects, making it the best formulation for producing soft roll bread using Taiwanese bread method.

Più fonti

Tesi sul tema "Soft bread":

Chlapowski, Yolantha Sophie. "Effect of dough conditioners on the bread-making qualities of soft wheat flour". Thesis, Virginia Tech, 1988. http://hdl.handle.net/10919/43964.

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Waltz, Victoria. "Design of novel soft materials and understanding how soft networks break using mechano-fluorescence". Electronic Thesis or Diss., Université Paris sciences et lettres, 2021. http://www.theses.fr/2021UPSLS091.

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Les matériaux élastiques peuvent se déformer de façon réversible de plusieurs fois leur taille initiale. Leur faible résistance à la fracture provient de la présence de défauts, qui lors de la déformation, entraînent la nucléation et propagation catastrophique d’une fissure, mécanisme qui reste mal compris. Cette thèse s’organise autour de deux axes : (i) le développement de nouvelles stratégies de synthèse de renforcement des élastomères, et (ii) l’étude, plus fondamentale, de la fracture dans des matériaux contrôlés modèles. Inspiré du renforcement structurel des réseaux multiples, nous avons développé deux nouvelles voies de synthèse d’élastomères renforcées : des composites à charges molles et inter-pénétrables de même nature chimique que la matrice, et des films de particules à réseaux interpénétrés synthétisées par polymérisation en émulsion. Nous avons obtenu des composites dont le durcissement à la déformation est contrôlable par la fraction volumique de particules dans la matrice. Les particules à réseaux interpénétrés obtenues par polymérisation en émulsion ont pu être fonctionnalisées pour pouvoir être connectées lors du séchage. Dans un second temps, nous avons travaillé sur des réseaux élastomères modèles contenant des mécanophores pour étudier leur fracture. Nous avons notamment amélioré une nouvelle méthode permettant la visualisation et quantification par microscopie confocal de rupture des chaînes du réseau, basée sur une activation de fluorescence lors de la rupture de liaison chimique. En variant la longueur initiale de l’entaille dans des échantillons du même réseau polymère, nous avons pu discuter les prédictions de la mécanique de rupture élastique au regard de l’endommagement par rupture de chaînes en pointe de fissure. En variant la maille des réseaux polymères, nous avons pu étudier les effets structurels du réseau sur la rupture de chaînes en pointe de fissure et discuter le modèle moléculaire de Lake et Thomas. Enfin nous avons observé in situ la formation d’une striction élastique dans des réseaux multiples. Nous avons quantifié localement la rupture de liaisons et le transfert des contraintes du premier réseau vers le deuxième. Ces nouveaux résultats seront utiles au développement de nouveaux modèles réalistes de la fracture des matériaux élastiques
Elastic materials can deform reversibly by several times their initial size. Their low resistance to fracture is due to the presence of defects, which during deformation, lead to the still poorly understood catastrophic propagation of a crack. This thesis is organized around two axes: (i) the development of new elastomers designs for toughening, and (ii) the more fundamental study of fracture in more conventional elastomeric networks. Inspired by the structural reinforcement of multiple networks, we have developed two new ways of synthesizing reinforced elastomers: firstly, composites with soft and interpenetrable fillers of the same chemical nature as the matrix and secondly, films made from particles of interpenetrated networks synthesized by emulsion polymerization. We obtained composites with tunable strain-hardening according to the volume fraction of particles in the matrix. The double network particles obtained by emulsion polymerization could be functionalized chemically, which allowed their connection by covalent bonds during the drying process. In a second stage, we investigated the mechanisms of fracture of model elastomeric networks with a newly developed method allowing the mapping and quantification of network damage by fluorescence confocal microscopy. By varying the initial notch length in samples of the same polymer network and quantifying chain scission at the crack tip, we were first able to discuss the validity of the predictions of elastic fracture mechanics. Then, by varying the chain length in the polymer networks, we were able to investigate the effects of changing the network structure on chain scission at the crack tip and discuss the molecular model of Lake and Thomas. Finally, we observed in situ the necking process in multiple networks and quantified the local bond scission accompanying the stress transfer from the first to the second network. These new results will be useful for the development of new molecular models of fracture of elastic materials

Maurice, Bastien. "Transformations alimentaires industrielles, artisanales ou à domicile : quels impacts sur les qualités des produits et les perceptions par les consommateurs ?" Electronic Thesis or Diss., université Paris-Saclay, 2022. http://www.theses.fr/2022UPASB071.

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La consommation de produits industriels transformés est pointée du doigt pour être pour partie reliée à la prévalence de maladies cardiovasculaires, d'obésité ou encore de cancer. Pour aider à la mise en place de recommandations auprès des consommateurs, mais également des industriels et des pouvoirs publics, il est nécessaire d'étudier l'impact des transformations alimentaire⁠s, réalisées dans différents contextes (industriel, artisanal, domestique), sur les qualités des produits et sur les perceptions des consommateurs.Pour cela, le pain de mie et la pizza ont été sélectionnés en tant que modèles. Des cartographies multicritères (nutritionnels et technologiques) ont été réalisées sur les produits industriels afin de rendre compte de la variabilité au sein de chaque catégorie de produit. Le Process-Score, développé pour caractériser le niveau de transformation des produits, s'est révélé être corrélé au Nutri-Score. 24 pains de mie industriels, artisanaux, et faits maison ont ensuite été sélectionnés pour être représentatifs de l'offre d'un point de vue composition nutritionnelle et transformation. Quel que soit le mode de transformation, ces pains présentaient des propriétés physiques et technologiques semblables. Toutefois, les produits présentaient des profils en molécules volatiles différents, en particulier pour les pains de mie industriels qui avaient moins de marqueurs de fermentation et plus de marqueurs d'oxydation.Ces données objectives ont été confrontées aux perceptions de plus de 60 participants. Les pains industriels ont été perçus comme moins bons nutritionnellement, bien qu'ayant les meilleurs Nutri-Scores.Les pizzas industrielles étaient supposées avoir davantage d'additifs alors qu'elles en contenaient le moins. La perception d'un produit sain semblait être anti-corrélée au Process-Score pour les deux produits, tandis que la perception du degré de transformation d'un pain de mie était anti-corrélée aux teneurs en lipides et sel, ce qui n'était pas le cas pour la pizza.L'impact d'informations nutritionnelle et technologique a été testé sur les perceptions des pains de mie, et a montré que les consommateurs modifiaient leurs perceptions, sans pour autant effacer complètement le poids de leurs croyances.Par ailleurs, il a été montré quelles priorités étaient déclarées par 1 000 participants lors d'un achat de produit alimentaire transformé (les attentes sur le goût et la naturalité des produits semblent plus prioritaires que la présence de labels), et comment ces priorités variaient selon le mode de transformation du produit, avec une moindre attention portée sur les produits achetés en restaurant.Ces résultats offrent donc des pistes de réflexion pour la reformulation de produits par les industriels, pour la communication des pouvoirs publics autour de ces thèmes et également pour éclairer les consommateurs dans leurs choix, ou encore apporter des données consolidées de calcul d'un Process-Score pour, par exemple, des études épidémiologiques sur l'incidence des produits transformés sur la santé
The consumption of processed industrial products is pointed out to be partly related to the prevalence of cardiovascular diseases, obesity or cancer. In order to help the implementation of recommendations to consumers, but also to manufacturers and public authorities, it is necessary to study the impact of food processing, elaborated in different contexts (industrial, artisanal, domestic), on the qualities of the products and on the perceptions of the consumers.For this purpose, soft bread and pizza were selected as models. Multi-criteria mappings (nutritional and technological) were performed on industrial products in order to highlight intra-category variability. In particular, the Process-Score was found to be correlated with the Nutri-Score. From this, 24 industrial, artisanal, and homemade soft breads were selected to be representative from a nutritional and processing point of view. They presented similar physical and technological properties, and different profiles of volatile molecules in particular for industrial soft breads showing less fermentation markers and more oxidation markers.These objective data were compared to the perceptions of more than 60 participants. Industrial breads were perceived as less good nutritionally, although they had the best Nutri-Scores.Industrial pizzas were perceived to have more additives, although they contained the least.The perception of a healthy product seemed to be anti-correlated to the Process-Score for both products, while the perception of the degree of processing of a soft bread was anti-correlated to the fat and salt contents, which was not the case for the pizza.The impact of nutritional and technological information was tested on the perceptions of soft breads, and showed that consumers modified their perceptions, without completely erasing the weight of their beliefs.In addition, it was shown what priorities were declared by 1,000 participants when purchasing a food product (expectations on the taste and naturalness of products seemed to be more important than the presence of labels), and how these priorities varied according to the way the product was processed, with less attention paid to products purchased in restaurants.These results therefore provide avenues for product reformulation by manufacturers, for communication by public authorities on these themes and also to enlighten consumers in their choices, or to provide consolidated data for calculating a Process-Score for, for example, epidemiological studies on the impact of processed products on health

Ahmad, Alzghoul. "Screening Web Breaks in a Pressroom by Soft Computing". Thesis, Halmstad University, School of Information Science, Computer and Electrical Engineering (IDE), 2008. http://urn.kb.se/resolve?urn=urn:nbn:se:hh:diva-1144.

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Abstract (sommario):

Web breaks are considered as one of the most significant runnability problems

in a pressroom. This work concerns the analysis of relation between various

parameters (variables) characterizing the paper, printing press, the printing

process and the web break occurrence. A large number of variables, 61 in

total, obtained off-line as well as measured online during the printing process

are used in the investigation. Each paper reel is characterized by a vector x

of 61 components.

Two main approaches are explored. The first one treats the problem as a

data classification task into "break" and "non break" classes. The procedures

of classifier training, the selection of relevant input variables and the selection

of hyper-parameters of the classifier are aggregated into one process based on

genetic search. The second approach combines procedures of genetic search

based variable selection and data mapping into a low dimensional space. The

genetic search process results into a variable set providing the best mapping

according to some quality function.

The empirical study was performed using data collected at a pressroom

in Sweden. The total number of data points available for the experiments

was equal to 309. Amongst those, only 37 data points represent the web

break cases. The results of the investigations have shown that the linear

relations between the independent variables and the web break frequency

are not strong.

Three important groups of variables were identified, namely Lab data

(variables characterizing paper properties and measured off-line in a paper

mill lab), Ink registry (variables characterizing operator actions aimed to

adjust ink registry) and Web tension. We found that the most important

variables are: Ink registry Y LS MD (adjustments of yellow ink registry

in machine direction on the lower paper side), Air permeability (character-

izes paper porosity), Paper grammage, Elongation MD, and four variables

characterizing web tension: Moment mean, Min sliding Mean, Web tension

variance, and Web tension mean.

The proposed methods were helpful in finding the variables influencing

the occurrence of web breaks and can also be used for solving other industrial

problems.

Padmanabhan, Sathya. "Broad-band space conservative on wafer network analyzer calibrations with more complex SOLT definitions". [Tampa, Fla.] : University of South Florida, 2004. http://purl.fcla.edu/fcla/etd/SFE0000318.

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Kulebi, Baybars. "The Broad-band Noise Characteristics Of Selected Cataclysmic Variables (cvs), Anomalous X-ray Pulsars (axps) And Soft Gamma Repeaters (sgrs)". Master's thesis, METU, 2007. http://etd.lib.metu.edu.tr/upload/12608117/index.pdf.

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In this work present the broad-band noise structure in the 2-60 keV data of Cataclysmic Variables (CVs) with Anomalous X-Ray Pulsars (AXPs) and Soft Gamma Repeaters (SGRs). We analyzed Rossi X-ray Timing Explorer (RXTE) PCA data and derived time series from 27 CVs, 4 AXPs and 1 SGR using the RXTE archive. In general, CVs of different types all show broad band noise which can be fitted with power laws, using exponentional cut-offs, and Lorentzians in a similar way to power spectral (noise) characteristics of X-ray Binaries (XRBs). In general terms the power spectra show a power law index of (-)1.2-2. A rather large scale flattening of the power spectra exits in nonmagnetic systems in the low to very low frequency range. We observe that in low and high states/outbursts the noise in the high frequency range and low frequency range is changed. CVs show considerably low frequency noise. In addition, we recovered several possible QPOs in the X-ray wavelengths from CVs mainly from Intermediate Polar systems. AXP and SGR sources which are thought to be powered by either magnetic decay or accretion show band limited noise in their low frequencies. We also correlated their equal time interval noise characteristic with their burst states and discovered that in the two AXPs (1E 2259+586, 1E 1048.1-5937) noise correlates with their bursts.

Mitchell, Aimee Marie. "The effects of release techniques on the reproductive performance and post-fledging juvenile survival of captive-bred Western Burrowing Owls (Athene cunicularia hypugaea) in the Nicola Valley, British Columbia". Thesis, University of British Columbia, 2008. http://hdl.handle.net/2429/893.

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Reintroduction of captive-bred Western Burrowing Owls (Athene cunicularia hypugaea) in the Nicola Valley, British Columbia, has had limited success in increasing the local breeding population. Traditionally, yearling captive-hatched Burrowing Owls that were paired and released into artificial burrows in the field, held overnight, and provided with supplemental food throughout the breeding season (hard release) have had high post-release dispersal and mortality. In 2005 and 2006, I used an alternative soft-release technique to test for an improvement upon the hard-release technique. The soft release followed the same procedure as the traditional hard release but also included enclosures around burrow entrances to contain the owls for a 2-week period in the field prior to release. I compared immediate post-release dispersal, seasonal survival, and reproductive success for 37 hard-released and 30 soft-released pairs. I radio-tagged 39 of these released owls in order to accurately monitor their activities, regardless of whether they remained at release sites or dispersed. The soft-release technique led to 20% more owls remaining at the release sites, 14% more owls surviving the breeding season, and 20% more owl pairs fledging juveniles. In addition to investigating adult survival and reproductive success, I examined post-fledging juvenile survival, local recruitment, and habitat use, and adult prey consumption behaviour in order to assess the potential of these aspects to limit the success of the reintroduction. Survival and local recruitment rates of the juveniles of captive-bred adults released with two different techniques were similar to that of juveniles of wild adults in the same study area or in other parts of the Burrowing Owl's range. Juvenile habitat-selection analyses identified the importance of rangeland, and comparisons of prey consumption revealed the rapid development of foraging abilities by captive-bred Burrowing Owls. I concluded that these aspects of the owl's ecology were not negatively affected by a captive upbringing, and therefore not likely limiting the success of the reintroduction. Overall, the use of an enclosure-based soft-release technique addresses major limitations to the success of releases, and shows promise for increasing the breeding population in this region. This approach can also be applied to recovery efforts throughout the Burrowing Owls' range, and provide guidelines for other species' reintroduction programs.

YANG, WEN-LIEN, e 楊文蓮. "Effects of Sugar and Oil Content on Rheology and Sensory Quality of Soft European Bread". Thesis, 2018. http://ndltd.ncl.edu.tw/handle/r4a8k4.

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碩士
台北海洋科技大學
食品科技與行銷系碩士班
106
This study was to study the effect of sugar and oil content on the rheological properties and sensory quality of soft European bread. The sugar and oil content of soft European bread has a close relationship with processing costs, product texture and consumer health. Accordingly, the purpose of this research included (1) to reduce the cost of sugar and oil during bread processing, (2) to reduce sugar and oil content in bread to decrease the risk of obesity and chronic diseases during consumer consumtion, (3) to reduce the labor costs of baker for testing recipes and (4) to shorten bread making time and save operationg time. The resulted samples made frome six kinds of recipes includes (A)12% sugar and 10% oil, (B)8% sugar and 6% oil, (C)8% sugar, (D)8% sugar, 20% sourdough, and 5% utane dough, (E)5% sugar, 20% sourdough, and 5% utane dough, (F) 2% sugar, 20% sourdough, and 5% utane dough. After baking 16 minutes through the upper temperature of 230℃, and the lower temperature of 220℃, the color, water activity, water content and texture profile of resulted samples were measured. Furthermore, the questionnaire test and sensory analysis were used to investigate the consumer acceptance and sensory socore for soft European bread. The bread mouthfeel had flexible texture when oil content above 6%. According to the questionnaire test (nine-point method), more than 6 points accounted for 77.06% of the total, and more than half of the subjects were acceptable for 0% fat content of bread. The bread had brown color resulted from Maillard reaction when made from 12% sugar. The whiteness value was 34.3. The bread made form 5% sugar or 2% sugar showed light yellow suface, and the whiteness value was 42.9 and 49.1 respectively. The samples resulted from 8% sugar had golden brown and high commercial value. However, the samples resulted from 0% oil shown more health promotion. On the other hand, the samples made from 20% sourdough and 5% utane dough had more water holding capacity, elasticity and aroma. This study demonstrated that the optimal addition was 8% sugar and 0% oil for soft European bread processing. Furthermore, the addition of 20% sourdough and 5% utane dough could improve the texture profile of the bread resulting from zero oil, and required the more water holding capacity, elasticity and aroma. This study had successfully developed the healthy soft European bread without oil.

Libri sul tema "Soft bread":

Oetker, Rudolf-August. Bread: Delicious bread, crusty or soft, for creative cooking. Lisse: Rebo International, 2002.

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Hughes, Patricia. Making soft-bodied dough characters. Lewes, East Sussex: Guild of Master Craftsman Publications, 2000.

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Dunlap, Gay Sherman. The soft coated wheaten terrier: Breed standard and amplification. [United States]: Soft Coated Wheaten Terrier Club of America, 1992.

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Soft-Coated Wheaten Terrier Club of Great Britain. The Soft-coated wheaten terrier: Breed handbook : a guide to the history, health and care of the breed. Great Britain]: Soft-Coated Wheaten Terrier Club of Great Britain, 2009.

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Bugnon-Chevrier, Noëlle. Pain-- fromage: Anecdotes et impressions recueillies sur ces aliments traditionnels que sont le pain et le fromage. Sierre: Editions à la Carte, 2005.

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Bilek, Edward M. LSY: Documentation for a spreadsheet tool to evaluate log-sort yard economics. Madison, WI: United States Dept. of Agriculture, Forest Service, Forest Products Laboratory, 2009.

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Bilek, Edward M. LSY: Documentation for a spreadsheet tool to evaluate log-sort yard economics. Madison, WI: United States Dept. of Agriculture, Forest Service, Forest Products Laboratory, 2009.

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Bilek, Edward M. LSY: Documentation for a spreadsheet tool to evaluate log-sort yard economics. Madison, WI: United States Dept. of Agriculture, Forest Service, Forest Products Laboratory, 2009.

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Judith, Wright. The soft addiction solution: Break free of the seemingly harmless habits that keep you from the life you want. New York: J.P. Tarcher/Penguin, 2006.

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Motte, Elizabeth. Diy Bread Slicing Guide : How to Cut Really Soft Bread?: Bread Machine Cookbooks. Independently Published, 2021.

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Capitoli di libri sul tema "Soft bread":

Dicu, Anca M., Marius Mircea Balas, Cecilia Sîrghie, Dana Radu e Corina Mnerie. "Assessing the Quality of Bread by Fuzzy Weights of Sensory Attributes". In Soft Computing Applications, 403–11. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-51992-6_32.

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Yang, Yongmei, Zhongdong Liu, Wei Min e Wuhuan Lu. "The Steamed Bread Products Improve about Rheological Properties". In Advances in Intelligent and Soft Computing, 359–66. Berlin, Heidelberg: Springer Berlin Heidelberg, 2012. http://dx.doi.org/10.1007/978-3-642-27957-7_44.

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Weik, Martin H. "soft page break". In Computer Science and Communications Dictionary, 1609. Boston, MA: Springer US, 2000. http://dx.doi.org/10.1007/1-4020-0613-6_17646.

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Golob, Marjan. "Decomposition of a Fuzzy Controller Based on the Inference Break-up Method". In Advances in Soft Computing, 215–27. London: Springer London, 1999. http://dx.doi.org/10.1007/978-1-4471-0819-1_16.

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dos Santos, Pettras Leonardo Bueno, Haroldo Fraga de Campos Velho, Rosangela Cintra e Sandra Sandri. "Chaotic Systems Predictability Using Neuro-Fuzzy Systems and Neural Networks with Bred Vectors". In Studies in Fuzziness and Soft Computing, 295–313. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-06323-2_19.

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Rot, Peter, Peter Peer e Vitomir Štruc. "Detecting Soft-Biometric Privacy Enhancement". In Handbook of Digital Face Manipulation and Detection, 391–411. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-87664-7_18.

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AbstractWith the proliferation of facial analytics and automatic recognition technology that can automatically extract a broad range of attributes from facial images, so-called soft-biometric privacy-enhancing techniques have seen increased interest from the computer vision community recently. Such techniques aim to suppress information on certain soft-biometric attributes (e.g., age, gender, ethnicity) in facial images and make unsolicited processing of the facial data infeasible. However, because the level of privacy protection ensured by these methods depends to a significant extent on the fact that privacy-enhanced images are processed in the same way as non-tampered images (and not treated differently), it is critical to understand whether privacy-enhancing manipulations can be detected automatically. To explore this issue, we design a novel approach for the detection of privacy-enhanced images in this chapter and study its performance with facial images processed by three recent privacy models. The proposed detection approach is based on a dedicated attribute recovery procedure that first tries to restore suppressed soft-biometric information and based on the result of the restoration procedure then infers whether a given probe image is privacy enhanced or not. It exploits the fact that a selected attribute classifier generates different attribute predictions when applied to the privacy-enhanced and attribute-recovered facial images. This prediction mismatch (PREM) is, therefore, used as a measure of privacy enhancement. In extensive experiments with three popular face datasets we show that the proposed PREM model is able to accurately detect privacy enhancement in facial images despite the fact that the technique requires no supervision, i.e., no examples of privacy-enhanced images are needed for training.

Niemann, Dennis, Kerstin Martens e Alexandra Kaasch. "The Architecture of Arguments in Global Social Governance: Examining Populations and Discourses of International Organizations in Social Policies". In International Organizations in Global Social Governance, 3–28. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-65439-9_1.

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AbstractAs this chapter is the introduction to the book, it lays out in broad strokes the knowledge about the purposes, functions and characteristics of International Organizations (IOs) in general, and their involvement in social policy issues in particular. It then sets out some basic conceptualizations for studying IOs in global social governance before specifying the framework applied for exploring populations and discourses of IOs in global social policies. Complementing liberal and constructivist IR theories, the volume uses organizational ecology and soft governance approaches as heuristic frames for the analyses of different architectures of IO global social governance. ‘Populations’ are identified as the dominant as well as regional IOs active in a specific social policy issue; the concept of ‘discourse’ is understood as the strategic way in which individuals or collective actors frame ideas, and not as a structural understanding of how certain meanings influence behavior.

"“THE BREAD IS SOFT”:". In Hungering for America, 48–83. Harvard University Press, 2009. http://dx.doi.org/10.2307/j.ctvk12s9z.6.

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"3. “The Bread Is Soft”: Italian Foodways, American Abundance". In Hungering for America, 48–83. Harvard University Press, 2003. http://dx.doi.org/10.4159/9780674034259-006.

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Matthews, Gareth B. "Second-Order Perplexity: Parmenides". In Socratic Perplexity and the Nature of Philosophy, 77–86. Oxford University PressOxford, 1999. http://dx.doi.org/10.1093/oso/9780198238287.003.0008.

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Abstract The reason, we should recall, that Socrates in book 7 of the Republic had not been at all puzzled about how something could seem to be both hard and soft, or light and heavy, is that Socrates had learned to distinguish the Forms themselves from the things that participate in them. Thus he had learned to distinguish hardness (‘the hard itself’) and softness (‘the soft itself’) from the various things in this world of coming-to-be and passing-away, such as loaves of bread things that are now soft and later hard as a rock, or, like a bed, hard in one part, say, its frame and soft in another, say, its mattress. The notion seemed to be that hard or soft things in the sensible world, being only reflections of the Forms, are for that reason only imperfectly hard or soft, whereas the Form, hardness, is perfectly hard, and the Form, softness, perfectly soft. Once we are clear about this distinction, we are to be no longer perplexed about how sensible things can be both hard and soft, or now one and now the other.

Atti di convegni sul tema "Soft bread":

Shchekleina L. M., Shchekleina L. M. "Cultivars soft wheat varietiesresistant to fusariose root rots". In Agrobiotechnology-2021. Publishing house of RGAU - MSHA, 2021. http://dx.doi.org/10.26897/978-5-9675-1855-3-2021-61.

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The laboratory express test revealed 11 varieties from Russia (Margarita, Bazhenka, Moskovskaya 35, Amir, Ekada 70, Almata, Pamyat Yudin, Pamyati Leontyev, Chernozemouralskaya 2, Khutoryanka, Tobolskaya) and 4 foreign varieties Bonpain – France, Shen 68 -71 – China, BL 1530 – Nepal, Naxos – Germany) may be of some interest in breeding spring bread wheat to increase resistance to Fusarium root rot.

Mirskaya, Galina, N. Rushina, N. Sinyavina, A. Kochetov e Yuriy Chesnokov. "Using insensitive PPD-D1a allele for the early forms selection of bread wheat in the initial selection stages". In VIIth International Scientific Conference “Genetics, Physiology and Plant Breeding”. Institute of Genetics, Physiology and Plant Protection, Republic of Moldova, 2021. http://dx.doi.org/10.53040/gppb7.2021.42.

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Determination the photoperiod-insensitive allele (Ppd-D1a) in wheat cultivars is necessary for use in breeding development of newly wheat cultivars. The aim of our study was to select breeding material by screening Ppd-D1 gene alleles and estimation value and the degree of heterosis in F1. Using these two methods, it is possible to select genetic material for increased breeding of new wheat lines that combine earliness and increased productivity. In this study 26 varieties of spring soft wheat were screened for the Ppd-D1 gene alleles. The Ppd-D1a allele was detected in 12 wheat varieties (ITMI 10, 29, 47, 57, 58, 59, 60, 89, 94, AFI-91, AFI-177, Opata 85), the recessive Ppd-D1b allele was detected in 14 wheat varieties (ITMI 7, 31, 32, 44, 80, 88, 83, 115, Zlata, Lisa, Agata, Lubava, W7984). Based on the results of a comprehensive assessment, parental pairs were chosen and 10 recombinants were obtained. Based on estimation value and the degree of heterosis of the main ear traits in F1, such as "ear length", "number of grains from the ear" and "weight of grains from the ear" were identified 4 crosses as initial to create wheat cultivars that combine earliness and increased productivity.

Шарипова, Мавзуна Бахриддиновна, Мухаббат Бобоевна Икрами e Облокул Сафармуродович Каримов. "PHYSICO-CHEMICAL PROPERTIES OF TORTILLAS USING SPROUTED WHEAT GRAIN". In Наука. Исследования. Практика: сборник избранных статей по материалам Международной научной конференции (Санкт-Петербург, Апрель 2022). Crossref, 2022. http://dx.doi.org/10.37539/srp302.2022.82.32.005.

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В статье рассматривается возможность применения цельнозерновой муки, полученной из пророщенного зерна пшеницы мягких сортов местного сорта для производства национальных видов хлеба, с целью обогащения их пищевыми волокнами, витаминами и минеральными веществами. Исследование направлено на получение изделий, полученных с использованием цельнозерновой муки, по качеству не только не уступающих по потребительским характеристикам контрольным образцам, но и превосходящих их. The article discusses the possibility of using whole grain flour obtained from sprouted grains of soft wheat varieties of local varieties for the production of national types of bread, in order to enrich them with dietary fiber, vitamins and minerals. The study is aimed at obtaining products obtained using whole grain flour, not only not inferior in quality to control samples in terms of consumer characteristics, but also surpassing them.

Castro, P., M. Velarde, J. Ardao, J. M. Perlado e L. Sedano. "Tritium extraction system pipe break environmental impact by atmospheric modelling of tritium forms transport". In 2013 IEEE 25th Symposium on Fusion Engineering (SOFE). IEEE, 2013. http://dx.doi.org/10.1109/sofe.2013.6635497.

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Zhu, Jialiang, Hongying Deng, Danya Xu, Tao Yang e Yi Liu. "Transductive Transfer Broad Learning Soft Sensor for Multimode Quality Prediction". In 2023 9th International Conference on Information, Cybernetics, and Computational Social Systems (ICCSS). IEEE, 2023. http://dx.doi.org/10.1109/iccss58421.2023.10270528.

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Bui Duc, Trung Tin, e Jovana Jovanova. "Design of a Bio-Inspired Soft Robot for Break Bulk Manipulation in Transport Engineering". In ASME 2021 Conference on Smart Materials, Adaptive Structures and Intelligent Systems. American Society of Mechanical Engineers, 2021. http://dx.doi.org/10.1115/smasis2021-67646.

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Abstract This research explores the possibility of upscaling bio-inspired designed soft robots in transport engineering application with the focus on grabbing and manipulating break bulk such as windmill blades or rolls of steel. Upscaling current state soft robotic systems includes challenges regarding the structural strength of the robot. Also certain actuation methods could be affected by upscaling the actuators as well. The design of the proposed bio-inspired soft robot is determined by analysing the functions and constraints of the design as well as evaluating different types of gripping solutions based on the different types of shapes of the object. In this research the claw gripping is selected to be applied in break bulk manipulation. This gripping solution could potentially be combined with the vacuum gripping solution to be able to manipulate more types of objects. The three fingers of the claw are designed based on the trunk of an elephant as the trunk of an elephant can lift heavy loads and can therefore be seen as a good starting point to design a high load capacity gripper.

Kortright, J. B., K. Nguyen, P. Denham e D. L. Windt. "Controlling short wavelength x-ray multilayer period variation on focussing optics". In Soft X-Ray Projection Lithography. Washington, D.C.: Optica Publishing Group, 1992. http://dx.doi.org/10.1364/sxray.1992.tub2.

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The variation of multilayer period, or d-spacing, across the reflecting surfaces of soft x-ray normal-incidence focussing optics is of primary importance in the optical performance of these systems. Focussing necessarily implies a specific optimal variation of period across the surfaces, and the multilayer bandpass sets the tolerance scale for acceptable deviations from this ideal variation.1,2 Mo/Si multilayers for use at wavelengths above 12.4 nm have relatively broad bandpasses, easing these tolerances. Multilayers for use at shorter wavelengths have significantly narrower bandpasses, thus placing significantly greater demands on the control of the period variation. Other design considerations, such as higher magnification systems and larger optics, also place more stringent demands on the control of multilayer period.

Bonissone, Piero P., e Kai Goebel. "When will it break? A hybrid soft computing model to predict time-to-break margins in paper machines". In International Symposium on Optical Science and Technology, a cura di Bruno Bosacchi, David B. Fogel e James C. Bezdek. SPIE, 2002. http://dx.doi.org/10.1117/12.455868.

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Fuchs, S., A. Blinne, C. Rödel, U. Zastrau, V. Hilbert, M. Wünsche, J. Bierbach, E. Fürster e G. G. Paulus. "Optical Coherence Tomography using broad-bandwidth XUV and soft x-ray radiation". In CLEO: Science and Innovations. Washington, D.C.: OSA, 2012. http://dx.doi.org/10.1364/cleo_si.2012.cf1c.2.

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Lacy, Robert A., William T. Silfvast, Sune Svanberg, Obert R. Wood e Robert L. Byer. "Optical Gain at 185 Nanometers in a Laser Ablated, Inner-Shell Photoionization-Pumped Indium Plasma". In Short Wavelength Coherent Radiation: Generation and Applications. Washington, D.C.: Optica Publishing Group, 1986. http://dx.doi.org/10.1364/swcr.1986.pd4.

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Inner-shell photoionization of In+ ground state ions by a laser-produced-plasma broad-band soft X-ray pump source has created a large population inversion on the 185 nanometer 4d9 5s2 2D5/2 → 4d10 5p 2P3/2 transition in In++. A small signal intensity gain of exp(0.5) was measured in a path length of ~4 millimeters, yielding a gain coefficient of a ≈ 1.25 cm-1. The initial population of ~1016 cm-3 In+ ground state ions is prepared by ablating a liquid indium target with a 10 nanosecond, 100 millijoule, 532 nanometer laser pulse yielding a highly ionized indium plasma. The expanding plasma cools and recombines to give the required In+ 4d10 5s2 population, at which time a 100 picosecond, 40 millijoule, 1.06 mm laser pulse, incident on a nearby tantalum target, generates a hot plasma radiating broad-band soft X-rays. The soft X-rays photoionize inner shell 4d electrons from the In+ ions, populating the 4d9 5s2 In++ state, which is inverted with respect to the nearly empty 4d10 5p state.

Rapporti di organizzazioni sul tema "Soft bread":

Levy, Brian. How ‘Soft Governance’ Can Help Improve Learning Outcomes. Research on Improving Systems of Education (RISE), febbraio 2023. http://dx.doi.org/10.35489/bsg-rise-ri_2023/053.

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On the surface, global gains in educating children have been remarkable. Access has expanded enormously. So, too, has knowledge about ‘best practices’—both education-sector-specific knowledge about how students learn and successful teachers teach, and knowledge about ‘best practice’ arrangements for governing education systems. Yet the combination of access and knowledge has not translated into broad-based gains in learning outcomes. Why? In seeking to address this question, a useful point of departure is the 2018 Learning World Development Report’s distinction between proximate and underlying causes of learning shortfalls. Proximate causes include the skills and motivations of teachers, the quality of school management, the available of other inputs used in schools, and the extent to which learners come to school prepared to learn. Underlying these are the governance arrangements through which these inputs are deployed. Specialist knowledge on the proximate drivers of learning outcomes can straightforwardly be applied in countries where governance works well. However, in countries where the broader governance context is less supportive, specialist sector-specific interventions to support learning are less likely to add value. In these messy governance contexts, knowledge about the governance and political drivers of policymaking and implementation can be an important complement to sector-specific expertise. To help uncover new ways of improving learning outcomes (including in messy governance contexts), the Research on Improving Systems of Education (RISE) Programme has championed a broad-ranging, interdisciplinary agenda of research. RISE was organised around a variety of thematic and country-focused research teams that probed both proximate and underlying determinants of learning. As part of the RISE work programme, a political economy team commissioned studies on the politics of education policy adoption (the PET-A studies) for twelve countries (Chile, Egypt, Ethiopia, India, Indonesia, Kenya, Nigeria, Pakistan, Peru, South Africa, Tanzania and Vietnam). A December 2022 RISE synthesis of the individual country studies1 laid out and applied a framework for systematically assessing how political and institutional context influences learning outcomes—and used the results to suggest some ‘good fit’ soft governance entry points for improving learning outcomes across a variety of different contexts. This insight note elaborates on the synthesis paper’s argument and its practical implications.

Unknown, Author. L51672 Weight Coating Design for Submarine PL On-Bottom Stability. Chantilly, Virginia: Pipeline Research Council International, Inc. (PRCI), ottobre 1992. http://dx.doi.org/10.55274/r0010538.

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There were two main objectives of this research. The first objective was to verify SINTEFs' pipe/soil interaction model test results, on which the A.G.A. Level 2 and 3 soil models are based. The second objective was to quantify the amount of conservatives built into the model equations for stiffer clay soils (above 30 psf shear strength). The original testing (at SINTEF) was done in soft clay soils (30 psf), and extrapolations to stiffer soils were done very conservatively, because data was not available. To accomplish these two objectives, pipe-soil interaction model tests were conducted at Texas A and M University in clay soils of approximately 30, 75, and 150 psf shear strength. Twenty-seven monotonic loading tests, and fifty-seven cyclic tests concluding with pipe break-out were performed. This is roughly four times the amount of testing originally done on clay by SINTEF. The test parameters and results are summarized in Table 1-1 for the monotonic loading tests, and Table 1-2 for the cyclic (displacement controlled) loading tests.

Denaro, Desirée. How Do Disruptive Innovators Prepare Today's Students to Be Tomorrow's Workforce?: Scholas' Approach to Engage Youth. Inter-American Development Bank, dicembre 2020. http://dx.doi.org/10.18235/0002899.

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The lack of motivation and sense of community within schools have proven to be the two most relevant factors behind the decision to drop out. Despite the notable progress made in school access in countries in Latin America and the Caribbean, dropping out of school has still been a problem. This paper explores Scholas Occurrentes pedagogical approach to address these dropouts. Scholas focuses on the voice of students. It seeks to act positively on their motivation by listening to them, creating spaces for discussion, and strengthening soft skills and civic engagement. Scholas aims to enhance the sense of community within schools by gathering students from different social and economic backgrounds and involving teachers, families, and societal actors. This will break down the walls between schools and the whole community. This paper presents Scholas work with three examples from Paraguay, Haiti, and Argentina. It analyzes the positive impacts that Scholas' intervention had on the participants. Then, it focuses on future challenges regarding the scalability and involvement of the institutions in the formulation of new public policies. The approach highlights the participatory nature of education and the importance of all actors engagement.

Zilberman, David, Amir Heiman e Yanhong Jin. Use of Branding and Sampling in Agricultural Fresh Produce. United States Department of Agriculture, luglio 2013. http://dx.doi.org/10.32747/2013.7697116.bard.

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The original proposal has three main objectives: a conceptual framework on willingness to pay (WTP) for fruits and vegetables, the introduction of branding and sampling in fresh food, and empirical applications to the United States and Israel. We modified our research plan over time based on availability of data and emergence of new problems. We expanded the range of products to include poultry and the range of techniques to use real experiments as well as more traditional surveys. We expanded the range of problems to understand attitudes toward genetically modified (GM) food. There is a growing interest in introduction of marketing tools like demonstration sampling, money-back guarantees, labeling, and brands in agriculture. These marketing tools are important for enhancing demand for agricultural products and food safety. However, the methodology needed to assess the effectiveness of these tools and understand their performance in different agricultural sectors is limited. Our analysis demonstrated the importance of brands as a marketing tool in agriculture. In particular, we showed conceptually that strong brands can be substitutes for other marketing tools like sampling or demonstration. We were able to conduct real experiments for the demand for safe chicken and show that consumers are willing to pay significantly more for products branded as more safe. Yet, using experiments in Israel and the United States, we found that WTP for brands of fresh fruits and vegetables is smaller than in other product categories. Warning labels are a sort of negative branding. The GM-free labeling is particularly important since it serves as a trade barrier to U.S. crops exports. Our analysis of acceptance of GM products found that WTP for GM products in Israel and the United States depends on framing of information about the impact ofGM and the quantity of information disclosed. Finally, in analyzing the evolution of support for Proposition 37 that aimed to introduce mandatory labeling of GM in California, we found that support for mandatory labeling ofGM products is broad as long as it is not perceived to be costly. Our project demonstrates the feasibility of conducting real experiments to assess consumer demand in agriculture. When looking at interdisciplinary groups, one can design new products and assess the WTP for their characteristics. We also show that, while branding is a very strong marketing tool, its use in fresh fruit and vegetables is likely to be limited. However, brands can be important with processed food. Furthermore, we have proven that, while some consumers strongly object to GM products, most consumers in the United States and Israel would be willing to buy them for a discount, and some would pay extra if they are associated with improved characteristics. Finally, we expanded the notion of warning labels to calorie information and showed that the response to calorie information depends on gender, education, and how the information is presented.

FAQ: Microbes Make the Cheese. American Society for Microbiology, 2013. http://dx.doi.org/10.1128/aamcol.june.2014.

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Abstract (sommario):

Cheese, a traditional food incorporated into many cuisines, is used as an ingredient in cooking or consumed directly as an appetizer or dessert, often with wine or other suitable beverages. Great numbers of cheese varieties are produced, reflecting in part the versatility of the microorganisms used in cheese-making that this FAQ report will describe. Cheese is one of the few foods we eat that contains extraordinarily high numbers of living, metabolizing microbes, leading some participants to say, “Cheese is alive!” The broad groups of cheese-making microbes include many varieties of bacteria, yeast, and filamentous fungi (molds). This report focuses on the microbiology of “natural” cheeses, those made directly from milk, including hard and soft varieties such as Cheddar, Mozzarella, and Camembert. Pasteurized process cheese, the other broad category of cheese, is made by blending natural cheeses with emulsifying agents, preservatives, thickeners, flavorings, and seasonings. “American cheese” is perhaps the classic example of a process cheese, notwithstanding recent examples of American artisanal cheese-making and changing tastes among consumers of those cheeses.