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1
Parks, Jeffrey D., e Mark C. Whitehead. "Scanning electron microscopy of denervated taste buds in hamster: Morphology of fungiform taste pores". Anatomical Record 251, n. 2 (giugno 1998): 230–41. http://dx.doi.org/10.1002/(sici)1097-0185(199806)251:2<230::aid-ar12>3.0.co;2-p.
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Farbman, Albert I., e Göran Hellekant. "Enhanced membrane turnover in response to stimuli in the primate taste bud". Proceedings, annual meeting, Electron Microscopy Society of America 47 (6 agosto 1989): 788–89. http://dx.doi.org/10.1017/s0424820100155918.
Testo completoAbstract (sommario):
The presence of membrane-enclosed vesicles, 50-100 nm in diameter (cf. Fig. 1), has been observed in the taste pores of rats, mice, and rabbits, although little attention has been devoted to their importance. Murray has noted that fungiform papilla taste pores contained more vesicles than foliate papilla pores. In a recent paper we showed that thaumatin, an intensely sweet, basic protein (pl = 12), binds to the vesicles and to microvilli in taste pores. We suggested that the vesicles were shed from the microvilli as a kind of apocrine secretion, and proposed that the shedding of these vesicles may be an important means by which taste bud cells rid themselves of certain stimulus/receptor complexes, particularly when the stimulus is a large and/or highly charged molecule, such as thaumatin. To investigate this hypothesis further, we used electron microscopy to examine taste pores of both vallate and foliate papillae from Rhesus monkeys, before and after stimulation with thaumatin. We also recorded neural activity from the glossopharyngeal and chorda tympani nerves during stimulation with thaumatin and other tastants.Rhesus monkeys were anesthetized with ketamine and given glycopyrrolate to inhibit salivary secretion. Tongues were thoroughly rinsed and the region of the foliate or vallate papilla treated with thaumatin (33 mg/1) or sucrose (0.3M) for 5-10 min. After a brief rinse, papillae were removed surgically. Control papillae were biopsied with no stimulation. Specimens were fixed for 2 h in: 2% paraformaldehyde, 2% glutaraldehyde in phosphate buffer, pH 7.2, rinsed and post-fixed in phosphate-buffered 1% OsO4,dehydrated in ethanols, and embedded in Epon-Araldite. Thin sections were examined in a JEOL-100 CX electron microscope with particular attention to the contents of the taste pores. For neurophysiology, the glossopharyngeal or chorda tympani nerve was exposed, in anesthetized monkeys, by dissection, and electrodes were placed on the nerve. Impulse activity was recorded with a PAR 113 amplifier, monitored over a loudspeaker and an oscilloscope, and fed into a recorder together with the output from an integrator which indicated the type and time of stimulation. The tongue was stimulated with a system that delivers solutions at programmed intervals under conditions of constant flow and temperature. Each stimulation lasted 10 sec, followed by a 30 or 50 sec rinse before the next stimulus. Stimuli were 0.02M citric acid, 0.1 M NaCl, 0.3M sucrose and 33 mg/l thaumatin.
3
LI, Liu, e Shoei SUGITA. "Morphological studies of taste buds and distribution of taste pores in the Large-billed Crow Corvus macrorhynchos". Japanese Journal of Ornithology 62, n. 1 (2013): 1–8. http://dx.doi.org/10.3838/jjo.62.1.
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Biandari Devi Permatasari, Komang, Putu Timur Ina e Ni Made Yusa. "PENGARUH PENGGUNAAN TEPUNG LABU KUNING (CUCURBITA MOSCHATA DURCH) TERHADAP KARAKTERISTIK CHIFFON CAKE BERBAHAN DASAR MODIFIED CASSAVA FLOUR (MOCAF)". Jurnal Ilmu dan Teknologi Pangan (ITEPA) 7, n. 2 (29 luglio 2018): 53. http://dx.doi.org/10.24843/itepa.2018.v07.i02.p06.
Testo completoAbstract (sommario):
The purpose of this research is to know the effect of pumpkin flour and ratio mocaf on the characteristics of chiffon cake and to know the right ratio for pumpkin flour and mocaf to produce chiffon cake with the best characteristics. The experimental design used is randomized block design with the treatment ratio of pumpkin flour with mocaf 10% : 90%; 20% : 80%; 30% : 70%; 40% : 60%; 50% : 50%; and 60% : 40%. The treatment was repeated 3 times to get 18 units of the experiment. The data obtained from the result research were analyzed by variance and if the treatment had an effect on the variable then continued with Duncan test. The results showed that the ratio of pumpkin flour and mocaf had significant effect on water and ash content, total carotenoid, unfolding factor, hedonic test (colour, aroma, texture, taste, pores uniformity and overall acceptance), and scoring test (colour, aroma, taste, pores uniformity) of chiffon cake. Ratio of 30% pumpkin flour : 70% mocaf has the best characteristic with 36.65% water content, 1.38% ash content, 511.65% unfolding factor, 27.39 ?g/g total carotenoid, pores uniformity is uniform and liked, color yellow and liked, flavor pumpkin medium and rather liked, texture soft and liked, taste rather typical pumpkin and liked and overall acceptance liked.
5
Miller, Inglis J., e Frank E. Reedy. "Quantification of fungiform papillae and taste pores in living human subjects". Chemical Senses 15, n. 3 (1990): 281–94. http://dx.doi.org/10.1093/chemse/15.3.281.
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Ohishi, Y., Y. Shiba, C. Hirono e S. Komiyama. "Effects of cytochalasin D on taste pores of rat fungiform papillae". European Archives of Oto-Rhino-Laryngology 256, S1 (21 aprile 1999): S38—S41. http://dx.doi.org/10.1007/pl00014151.
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Shin, Takemoto, Shigeru Wada, Tadatsugu Maeyama e Shun Watanabe. "Substance P Immunoreactive Nerve Fibers of the Canine Laryngeal Mucosa". Otolaryngology–Head and Neck Surgery 97, n. 1 (luglio 1987): 39–46. http://dx.doi.org/10.1177/019459988709700107.
Testo completoAbstract (sommario):
Substance P (SP) immunoreactive nerve endings in the laryngeal mucosa were studied by PAP immunohistochemistry with light and electron microscopy. SP immunoreactive sensory endings were observed in the epithelium as intra-epithelial free nerve endings and taste bud-like structures. A small number of autonomic SP immunoreactive nerve fibers were observed running parallel to arterioles which were over 30 μm in diameter and terminated in glandular cells. Contrary to findings by silver impregnation, intraepithelial free nerve endings were more frequently observed on the lower surface of the vocal cord. The taste bud-like structures were classified into two different types: (1) simple terminations and (2) reticular terminations, according to the mode of the SP immunoreactive nerve fiber. Immature or degenerated taste bud-like structures in the larynx were assumed to be mechanical receptors because these receptors lacked outer taste pores and taste hairs.
8
Ohishi, Yoshimichi, Sohtaro Komiyama e Yoshiki Shiba D.D.S. "Predominant role of the chorda tympani nerve in the maintenance of the taste pores: the influence of gustatory denervation in ear surgery". Journal of Laryngology & Otology 114, n. 8 (agosto 2000): 576–80. http://dx.doi.org/10.1258/0022215001906408.
Testo completoAbstract (sommario):
The effect on the taste pores of denervation of the chorda tympani nerve in the middle-ear cavity was studied comparing confocal laser microscopy with lingual nerve resection. Taste pore cells were stained for actin with rhodamine-phalloidin and positive fluorescence was observed as a ring shape at the transverse cross sections. Within three days after chorda tympani nerve resection the ring reaction disappeared, although the pore morphology remained intact as seen by scanning electron microscopy. On the other hand, lingual nerve resection did not induce such rapid disappearance of the ring reaction. These results suggest that the chorda tympani nerve plays a predominant role in the maintenance of actin filaments in taste pore cells.
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Ceolin, Jamile, e Thais Da Luz Fontoura Pinheiro. "Sensibilidade gustativa em idosos: uma revisão narrativa". PAJAR - Pan American Journal of Aging Research 5, n. 2 (27 dicembre 2017): 78. http://dx.doi.org/10.15448//2357-9641.2017.2.28259.
Testo completoAbstract (sommario):
Objective: This study is a narrative review about the palate and the various aspects related to taste alterations in aging, as well as nutritional management. Data sources: A bibliographic search was carried out in the PubMed database from March to July 2017. For the purpose of the search, the terms "taste perception", "taste disorders", "taste threshold", "taste" bud", "elderly" with the help of Boolean operators (AND and OR). Summary: One of the earliest recipients involved in food identification and evaluation is the taste receptor. With aging, a loss of taste occurs due to changes in the membranes of taste cellsinvolving altered function of ion channels and sensory receptors in addition to reducing the number of taste pores. These disorders may be associated withseveral conditions, including polypharmacy, smoking, alcohol, inadequate oral hygiene and debilitating diseases such as kidney and liver disease, cancer,respiratory infections, AIDS and diabetes mellitus, Parkinson's disease and cognitive disorders. Simple measures such as the use of natural condiments andseasonings, increased water intake, proper chewing and proper oral hygiene can bring great benefits by avoiding or circumventing gustatory changes in the elderly, being essential the performance of the nutritionist. Conclusions: It is essential to understand the changes in gustatory function that permeate the aging process in order to detect these changes early and contribute to a better quality of life for the elderly.
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Ceolin, Jamile, e Thais Da Luz Fontoura Pinheiro. "Sensibilidade gustativa em idosos: uma revisão narrativa". PAJAR - Pan American Journal of Aging Research 5, n. 2 (27 dicembre 2017): 78. http://dx.doi.org/10.15448/2357-9641.2017.2.28259.
Testo completoAbstract (sommario):
Objective: This study is a narrative review about the palate and the various aspects related to taste alterations in aging, as well as nutritional management. Data sources: A bibliographic search was carried out in the PubMed database from March to July 2017. For the purpose of the search, the terms "taste perception", "taste disorders", "taste threshold", "taste" bud", "elderly" with the help of Boolean operators (AND and OR). Summary: One of the earliest recipients involved in food identification and evaluation is the taste receptor. With aging, a loss of taste occurs due to changes in the membranes of taste cellsinvolving altered function of ion channels and sensory receptors in addition to reducing the number of taste pores. These disorders may be associated withseveral conditions, including polypharmacy, smoking, alcohol, inadequate oral hygiene and debilitating diseases such as kidney and liver disease, cancer,respiratory infections, AIDS and diabetes mellitus, Parkinson's disease and cognitive disorders. Simple measures such as the use of natural condiments andseasonings, increased water intake, proper chewing and proper oral hygiene can bring great benefits by avoiding or circumventing gustatory changes in the elderly, being essential the performance of the nutritionist. Conclusions: It is essential to understand the changes in gustatory function that permeate the aging process in order to detect these changes early and contribute to a better quality of life for the elderly.
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Fadhliani, Dina Safina, Yati Setiati e Ridawati Ridawati. "Influence Of Water Spraying In The Cooking Process Of Baked Churros On Customer’s Acceptance". Jurnal Pendidikan Tata Boga dan Teknologi 2, n. 1 (1 aprile 2021): 18. http://dx.doi.org/10.24036/jptbt.v2i1.118.
Testo completoAbstract (sommario):
This study aims to examine the influence of water spraying in the cooking process of baked churros on customer’s acceptance , which includes aspects of color, aroma, taste, pores and texture. The study was conducted from January 2020 to March 2020 at the Culinary Analysis and Engineering Laboratory, Faculty of Engineering, Jakarta State University. In this analysis, extra treatment was provided to baked churros in the form of spraying water prior to the baking process. This study used an organoleptic test which was tested on 3 expert panelists (Culinary Education Lecturers) and 30 untrained panelists. The hedonic test results showed that by spraying water with P2, the highest average customer’s acceptance of baked churros seen from the aspects of color, aroma, taste, pores and inner texture was vulnerable to like. The Friedman test with a significant level of α = 0.05 was used in the results of the study. The Friedman test results showed that the treatment did not affect the aspects of color, aroma, taste, inner texture and outer texture, but that it had an effect on the pore aspects. Tuckey's test results showed that in the cooking of baked churros, spraying P2 water was most favored by consumers. Based on these findings, the production of baked churros by spraying water with P2 can be recommended as a result of the best water spraying baked churros. Keyword: Baked Churros, Consumer Acceptance, Water Spraying
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Menco, Bert Ph M., Maya P. Yankova e Sidney A. Simon. "Freeze-substitution and Postembedding Immunocytochemistry on Rat Taste Buds: G-Proteins, Calcitonin Gene-related Peptide, and Choline Acetyl Transferase". Microscopy and Microanalysis 3, n. 1 (gennaio 1997): 53–69. http://dx.doi.org/10.1017/s1431927697970045.
Testo completoAbstract (sommario):
Abstract: We have explored freeze-substitution combined with low-temperature embedding in rat taste buds for postembedding immunocytochemistry. A major difference in taste bud cells that were rapidly frozen without prior chemical fixation and those that were fixed and cryoprotected before freezing was that electron-dense core granules were virtually absent. The antibodies used in these initial studies were directed against calcitonin gene-related peptide (CGRP), a peptide commonly found in nociceptive neurons; the α-subunits of two G-proteins involved in bitter and sweet taste transduction; and choline acetyl transferase (ChAT), an enzyme involved in the synthesis of acetylcholine. Anti-CGRP immunolabeled a subpopulation of unmyelinated perigemmal neurons; anti-Gqα labeled a larger subpopulation of these neurons and the microvilli of cells that were most likely from Type II vallate taste buds. α-Gustducin was found in cytoplasm of Type II and/or III cells and probably in microvilli of Type I cells of vallate taste buds. The best labeling results were obtained with anti-ChAT, which stained microvilli and lateral membranes of some Type II vallate taste bud cells, and the cytoplasm of some other Type II and/or III vallate cells. In addition, anti-ChAT labeled electron-opaque materials inside taste bud pores of vallate papillae, but, under the same conditions, not granules of Type I cells or most of the vesicles in von Ebner's glands. These data suggest that we can not assume a priori that the contents of the electron-dense core granules of Type I cells, or even of those of von Ebner's glands, contain the precursors of the taste bud pore–dense substances.
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Deyana Aprilia, Ni Putu Riska, Ni Made Yusa e I. Desak Putu Kartika Pratiwi. "PERBANDINGAN MODIFIED CASSAVA FLOUR (MOCAF) DENGAN TEPUNG KACANG HIJAU (Vigna radiate. L) TERHADAP KARAKTERISTIK SPONGE CAKE". Jurnal Ilmu dan Teknologi Pangan (ITEPA) 8, n. 2 (21 giugno 2019): 171. http://dx.doi.org/10.24843/itepa.2019.v08.i02.p07.
Testo completoAbstract (sommario):
This study aims to determine the effect of comparison between mocaf and green bean flour on the characteristics of sponge cake, and to know the better ratio between mocaf and green bean flour on the characteristics of sponge cake. The experimental design used a randomized block design with one treatment factor. The ratio of green bean flour and mocaf flour, which consists of 6 levels such as: 90% : 10%, 80% : 20%, 70% : 30%, 60% : 40%, 50% : 50%, 40% : 60%. The treatment was repeated 3 times to obtained 18 units of the experiment. The data were analyzed by analyzed variance and if the treatment had an effect on the variable then continued with Duncan test. The result showed green bean flour and mocaf ratio had a significant effect on water content, ash content, fat content, protein content, carbohydrate content, crude fiber content, unfolding factor,color (hedonic), aroma (hedonic), texture (hedonic and scoring), taste (hedonic), pores uniformity (hedonic and scoring) and overall acceptance (hedonic). Ratio of 40% mocaf and 60% green bean flour had the best characteristics, with 25,65 % water content, 1,17 % ash content, 14,48% protein content, 20,84% fat content, 37,81% carbohydrate content, 5,74% crude fiber content, 44,87% developing power,color rather liked, aroma liked, texture rather soft and liked, taste liked and typical of green beans, pores uniformity liked and rather uniform, and overall acceptance liked.
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Can, Mehmet, Şükrü Hakan Atalgin e Mehmet Faruk Aydin. "Scanning Electron Microscopic Studies of the Lingual Papillae in the English Horse". Acta Veterinaria 66, n. 2 (1 giugno 2016): 257–64. http://dx.doi.org/10.1515/acve-2016-0022.
Testo completoAbstract (sommario):
Abstract The purpose of this study was to describe the distribution and surface structure of the lingual papillary system in four male adult English horses by scanning electron microscopy. The animals were supplied from the Jockey Club of Turkey (TJK). Tissue samples were taken from the dorsal, ventral and lateral surface of the apex, corpus and radix of the tongue. Filiform papillae were distributed mainly on the dorsum, being abundant, very long and with a slim cylindrical form with pointed endings or multi-bifurcated terminations at the apex. These papillae were typically conical in shape with a wider base in the corpus of the lingua and absent on the radix of the lingua. Fungiform papillae were mainly on the lateral surfaces and lobulated forms were also observed. The horses have two large vallate papillae, located on the dorsum close to the caudal part of the tongue. These papillae were surrounded by a prominent gustatory groove. The vallate papillae had many taste pores opening into the papillary groove. The foliate papillae were observed just rostral to the palatoglossal arches. These papillae have many variable sized taste pores which open into the grooves between the papillary leaves. The papillary leaves were covered with concentrically arranged cornified cells of variable appearance. However, there were no lingual papillae on the ventral aspect of the horse’s tongue.
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Mittal, Swati, Usha Kumari e Ajay Kumar Mittal. "Modifications in the surface organisation of the epidermis on the outer surface of the operculum and the epithelium lining the inner surface of the operculum in certain fresh water teleosts". Animal Biology 62, n. 2 (2012): 141–56. http://dx.doi.org/10.1163/157075611x616914.
Testo completoAbstract (sommario):
The outer surface of the opercular epidermis (OE) and the epithelium lining the inner surface of the operculum (EISO) of Macrognathus aculeatum, Colisa fasciata and Glossogobius giuris was investigated using scanning electron microscopy to unravel their surface ultrastructure. In the fish species investigated, the OE is thick, compared to the EISO. The OE and the EISO remain covered with a mosaic pavement of irregularly polygonal epithelial cells. The free surface of the epithelial cells is thrown into a series of microridges. Modifications in the pattern of microridges could be caused by various intrinsic or extrinsic factors. Interspersed between the epithelial cells in the OE mucous cell pores, mitochondria-rich cells, taste buds and superficial neuromasts could be located. In the EISO, in contrast, taste buds and neuromasts are absent. The modifications in the surface organisations at the OE and EISO in different fish species have been associated to perform a variety of functions and have been discussed in the light of the varied conditions experienced by them.
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Whiddon, Zachary D., Spencer T. Rynberg, Thomas G. Mast e Joseph M. Breza. "Aging Decreases Chorda-Tympani Nerve Responses to NaCl and Alters Morphology of Fungiform Taste Pores in Rats". Chemical Senses 43, n. 2 (9 dicembre 2017): 117–28. http://dx.doi.org/10.1093/chemse/bjx076.
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Ishimaru, Yoshiro, Yuka Katano, Kurumi Yamamoto, Masato Akiba, Takumi Misaka, Richard W. Roberts, Tomiko Asakura, Hiroaki Matsunami e Keiko Abe. "Interaction between PKD1L3 and PKD2L1 through their transmembrane domains is required for localization of PKD2L1 at taste pores in taste cells of circumvallate and foliate papillae". FASEB Journal 24, n. 10 (10 giugno 2010): 4058–67. http://dx.doi.org/10.1096/fj.10-162925.
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Choi, Jin-Hee, Ji-Hye Chu, Hae-Yeon Choi, Hee-Kyung Jeon, Jong-Dae Park e Jung-Min Sung. "Quality characteristics of jeungpyeon with different additions of won-ju (raw makgeolli)". Korean Journal of Food Preservation 29, n. 6 (ottobre 2022): 965–75. http://dx.doi.org/10.11002/kjfp.2022.29.6.965.
Testo completoAbstract (sommario):
In this study, by replacing makgeolli in jeungpyeon manufacturing with won-ju (raw makgeolli) and standardizing the mixing ratio, it was intended to provide information that could suit consumers’ tastes and utilize the added value of won-ju (R10, R20, R30, R40 means amounts of raw makgeolli). Raw makgeolli content did not significantly differ in moisture content. pH, L value, hardness and gumminess decreased with increasing addition of raw makgeolli, while the b value, adhesiveness, springiness, cohesiveness, and chewiness were increased. The specific volume was the highest following method R30, and the expansion rate was the lowest following method R40. The observation with Image J showed that as the amount of raw makgeolli increased, the pore size became larger, and the number of pores decreased. As for the sensory evaluation and results of jeungpyeon, the R30 group showed the highest score in all items(flavor, appearance, texture, taste, overall acceptability). Therefore, this study suggests that Jueng-pyun produced with the R30 mixing ratio has excellent quality and sensory characteristics. Furthermore, the results can be used as foundation data for the standardization of won-ju jeungpyeon production.
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Chakraborty, Dyutiparna, Alfredo Vizzini e Kanad Das. "Two new species and one new record of the genus Tylopilus (Boletaceae) from Indian Himalaya with morphological details and phylogenetic estimations". MycoKeys 33 (13 aprile 2018): 103–24. http://dx.doi.org/10.3897/mycokeys.33.23703.
Testo completoAbstract (sommario):
Tylopilushimalayanus and T.pseudoballoui are described as new species from two Himalayan states (Sikkim and Uttarakhand) in India. Tylopilushimalayanus is characterised by a unique combination of features: reddish- or brownish-grey to purplish-grey then brown to reddish-brown or darker pileus, absence of olive or violet tinges on stipe surface, angular pores, stipe without reticulum or rarely with a faint reticulum restricted to the very apex, bitter taste of the context and positive macrochemical colour reaction of the stipe context with KOH (dark orange) and FeSO4 (dark green), medium sized (10.9–14.4 × 3.9–4.9 µm) basidiospores and occurrence under coniferous trees; T.pseudoballoui is distinguished by orange-yellow to brown-yellow sticky pileus, pale yellow pore surface with pinkish hues that turns pale to greyish-orange on bruising; angular pores, stipe concolorous to pileus with pruinose but never reticulate surface, ixocutis pattern of pileipellis and occurrence under broadleaf trees. Another species, T.neofelleus, which was reported earlier from China and Japan, was also collected from Sikkim and reported for the first time from India. All three species are described with morphological details and two-locus based (nrLSU and nrITS) phylogenetic data.
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Hyde, Kellie M., Ginger D. Blonde, A. Valentina Nisi e Alan C. Spector. "The Influence of Roux-en-Y Gastric Bypass and Diet on NaCl and Sucrose Taste Detection Thresholds and Number of Circumvallate and Fungiform Taste Buds in Female Rats". Nutrients 14, n. 4 (19 febbraio 2022): 877. http://dx.doi.org/10.3390/nu14040877.
Testo completoAbstract (sommario):
Roux-en-Y gastric bypass (RYGB) in rats attenuates preference for, and intake of, sugar solutions. Additionally, maintenance on a high-fat diet (HFD) reportedly alters behavioral responsiveness to sucrose in rodents in short-term drinking tests. Due to the fact that the behavioral tests to date rely on the hedonic value of the stimulus to drive responsiveness, we sought to determine whether taste detection thresholds to sucrose and NaCl are affected by these manipulations as measured in an operant two-response signal detection paradigm. Female rats were maintained on HFD or chow for 10 weeks, at which point animals received either RYGB or SHAM surgery followed by a gel-based diet and then powdered chow. Upon recovery, half of the rats that were previously on HFD were switched permanently to chow, and the other rats were maintained on their presurgical diets (n = 5–9/diet condition × surgery group for behavioral testing). The rats were then trained and tested in a gustometer. There was a significant interaction between diet condition and surgery on NaCl threshold that was attributable to a lower value in RYGB vs. SHAM rats in the HFD condition, but this failed to survive a Bonferroni correction. Importantly, there were no effects of diet condition or surgery on sucrose thresholds. Additionally, although recent evidence suggests that maintenance on HFD alters taste bud number in the circumvallate papillae (CV) of mice, in a subset of rats, we did not find that diet significantly influenced taste pores in the anterior tongue or CV of female rats. These results suggest that any changes in sucrose responsiveness in intake/preference or hedonically oriented tests in rats as a function of HFD maintenance or RYGB are not attributable to alterations in taste sensitivity.
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Muhammadien, Farhansyah, Guspri Devi Artanti e Cucu Cahyana. "Pengaruh Lama Penyimpanan Adonan Pada Metode Autolisis Dalam Pembuatan Donat Terhadap Daya Terima Konsumen". Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) 1, n. 2 (30 agosto 2021): 46. http://dx.doi.org/10.24114/jnc.v1i2.26155.
Testo completoAbstract (sommario):
This study aims to analyze the effect of dough storage time on the autolysis method in making donuts on consumer acceptance. This study used an experimental method with the treatment of differences in storage time for dough with autolysis methods in making donuts with different lengths of time, namely 40 minutes, 60 minutes, and 80 minutes. Organoleptic analysis was carried out using a hedonic quality test on volume, skin color, frying average, shape, skin character, pores, aroma, crumb color, taste, tissue texture, quality of chewing, and oil absorption rate with 5 aspects of a rating scale and carried out by 3 trained panelists. Based on the results of the long test of dough storage on the autolysis method in making donuts, it has the highest average volume aspect, namely 4.3 with a large scale rating. The assessment of the skin color aspect has the highest average value, namely 4.7 with a brownish yellow rating scale. The assessment of the average aspect of the frying pan has the highest average value, namely 4.3 with an average rating scale. The shape aspect assessment has the highest average value, namely 4.3 with a round rating scale, the hole is in the middle of a small circle. Assessment of skin character aspects has the highest average value, namely 4.3 with a soft rating scale. The assessment of the pores aspect has the highest average value, namely 4.3 with a small rating scale. The results of donuts made using the autolysis method showed that the results of the hypothesis test were statistically significant and not significantly different (α = 0.05). Statistically, the organoleptic test results at an error rate of 0.05 did not show significantly different results in the aspects of shape, volume, skin color, aroma, crumb color, pores, tenderness, and chewing quality of donuts made using the autolysis method.
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Salsabila, Safira, Nur Riska e Rusilanti Rusilanti. "PENGARUH SUBSTITUSI TEPUNG BIT PADA PEMBUATAN BROWNIES KUKUS TERHADAP DAYA TERIMA KONSUMEN". Syntax Idea 4, n. 8 (17 ottobre 2022): 1207. http://dx.doi.org/10.36418/syntax-idea.v4i8.1971.
Testo completoAbstract (sommario):
Beet flour is used in the manufacture of steamed brownies to be an alternative as a natural dye, to increase the variety of beet flour products, to reduce the use of wheat flour, and to use beet flour as a functional local food. This study aims to study and analyze the effect of beet flour substitution in the manufacture of steamed brownies on the physical quality and consumer acceptance. This research was conducted at the Pastry and Bakery Processing Laboratory of the Culinary Education Study Program, State University of Jakarta. The time of the research starts from July 2021 to June 2022. The method used in this study is an experimental method. The research sample used was steamed brownies with beet flour substitution as much as 35%, 45% and 55%, then tested on 30 untrained panelists who assessed all aspects. Based on the results of statistical hypothesis testing using the Friedman test, it shows that in all aspects there is no effect of substitution of beet flour as much as 35%, 45% and 55% in steamed brownies on consumer acceptance in terms of color, aroma, sweet taste, beet taste, texture, moistness, and pores. The conclusion of this study is to recommend steamed brownies with 55% beet flour substitution to be developed because it is liked by consumers and optimizes the use of beet flour as a functional local food.
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Menco, Bert Ph M., e G�ran Hellekant. "Ultrastructural evidence for a binding substance to the sweet-tasting protein thaumatin inside taste bud pores of rhesus monkey foliate papillae". Microscopy Research and Technique 26, n. 2 (1 ottobre 1993): 133–41. http://dx.doi.org/10.1002/jemt.1070260206.
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Barakat, Hassan, Ahmed Mohamed, Dalia G. Gemiel e Atallah A. Atallah. "Microstructural, Volatile Compounds, Microbiological and Organoleptical Characteristics of Low-Fat Buffalo Milk Yogurt Enriched with Whey Protein Concentrate and Ca-Caseinate during Cold Storage". Fermentation 7, n. 4 (31 ottobre 2021): 250. http://dx.doi.org/10.3390/fermentation7040250.
Testo completoAbstract (sommario):
Yogurt is a popular fermented milk product across the world. Structure, taste, and odor characteristics are created by fermenting yogurt with diverse ingredients and lactic acid bacteria (LAB), which contribute the most to the acceptance and quality of yogurt. In this study, low-fat buffalo milk yogurts (LFBY) were produced with the enrichment of 1% (w/w) whey protein concentrate (WPC) and Ca-caseinate (Ca-CN). Yogurts were analyzed based on microstructural, microbiological, organoleptical properties; volatile compounds (solid-phase microextraction method associated with gas chromatography-mass spectrometry) during cold storage for 21 days. Yogurts enriched with WPC and Ca-CN had higher total solids, total protein contents, and pH values. A total of 36 volatile components were identified in all produced yogurts. Acetic acid, butanoic acid, acetaldehyde, acetoin, 2,3-butanedione, ethanol, and 1-heptanol were found in significant amounts and mainly contributed to organoleptical properties. Interestingly, the focused volatile compounds that improve taste and odor were higher in LFBY+WPC yogurt than in plain LFBY or LFBY+Ca-CN yogurt. The Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus viable counts were higher in LFBY+WPC yogurt than plain LFBY or/and LFBY+Ca-CN. Conclusively, yogurt enriched with 1% WPC exhibited the best organoleptical properties and volatile component concentrations. The microstructure of the LFBY with WPC was less compact and dense, and regular, with tiny pores and long and individualized casein filaments than the other treatments. The microstructure of the Ca-CN samples caused a compact structure and coarse than in the control yogurt.
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Borman, Mita, Ismot Ara, Mohammad Kamrujjaman e Md Rafiqun Nabi. "Histo-morphology of the alimentary canal in two freshwater snakehead fish Channa punctata and Channa striata". Journal of Fisheries 3, n. 3 (30 dicembre 2015): 297. http://dx.doi.org/10.17017/jfish.v3i3.2015.80.
Testo completoAbstract (sommario):
The histo-morphological study of the alimentary canal of two carnivore freshwater snakehead fish Channa punctata and C. striata was carried out from October 2013 to July 2014. It revealed that three major parts like oesophagus, stomach and intestine composed of short thick-walled body. The oesophagus begins with buccopharynx. Structure and arrangement of both villiform and canine teeth on jaws in C. striata are more extendable and stronger than C. punctata and thereby made the former one more successful predator. The availability and arrangement pattern of mucous pits and taste bud pores in oesophagus are also prominent in C. striata. The TS of stomach of both the species has broad GM devoid of goblet mucous cells, but surface layer CC and basal layer GG open through gastric pits. The length of intestine (16.0 cm) and intestinal pyloric caeca (5.5 cm) in C. striata are larger than C. punctata (7.0 cm and 1.5 cm, respectively). However, the TS of intestinal Sr. 0.05 mm; MM. 0.8 mm; Mu 0.5 mm suggest in favour of carnivore habit of both the species.
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Naftali, Clarisa, Cucu Cahyana e Guspri Devi Artanti. "Pengaruh Penggunaan Cairan Rempah Pada Pembuatan Roti Soft Roll Terhadap Daya Terima Konsumen". Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) 1, n. 2 (30 agosto 2021): 37. http://dx.doi.org/10.24114/jnc.v1i2.24910.
Testo completoAbstract (sommario):
This study aims to analyze the effect of using spices in making soft roll bread on consumer acceptance. The research was conducted at the Pastry & Bakery Laboratory of Cuninary Education Program, State University of Jakarta. The sample in this study was a soft roll bread with the use of 50%, 75%, and 100% liquid spices. Assessment of consumer acceptance was carried out by organoleptic tests of 30 untrained panelists, namely the community around the house. The assessment of consumer acceptance was carried out by using the Friedman test with a significant level of α 0.05. Based on the results of the hypotheses, there was an effect of the use of spices on the aspects of volume, aroma, and taste, but there were no differences in the aspects of skin color, burning rate, crust, skin, pores, tissue texture, and chewing quality. Based on the results of the tuckey test, it shows that the soft roll bread with the use of spices at a percentage of 75% is the recommended formula.
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Borman, Mita, Ismot Ara, Mohammad Kamrujjaman e Md Rafiqun Nabi. "Histo-morphology of the alimentary canal in two freshwater snakehead fish Channa punctata and Channa striata". Journal of Fisheries 3, n. 3 (30 dicembre 2015): 297–300. http://dx.doi.org/10.17017/j.fish.106.
Testo completoAbstract (sommario):
The histo-morphological study of the alimentary canal of two carnivore freshwater snakehead fish Channa punctata and C. striata was carried out from October 2013 to July 2014. It revealed that three major parts like oesophagus, stomach and intestine composed of short thick-walled body. The oesophagus begins with buccopharynx. Structure and arrangement of both villiform and canine teeth on jaws in C. striata are more extendable and stronger than C. punctata and thereby made the former one more successful predator. The availability and arrangement pattern of mucous pits and taste bud pores in oesophagus are also prominent in C. striata. The TS of stomach of both the species has broad GM devoid of goblet mucous cells, but surface layer CC and basal layer GG open through gastric pits. The length of intestine (16.0 cm) and intestinal pyloric caeca (5.5 cm) in C. striata are larger than C. punctata (7.0 cm and 1.5 cm, respectively). However, the TS of intestinal Sr. 0.05 mm; MM. 0.8 mm; Mu 0.5 mm suggest in favour of carnivore habit of both the species.
28
Qiram, Ikhwanul, Nurkholis Hamidi, Lilis Yuliati, Willy Satrio Nugroho e I. Nyoman Gede Wardana. "The analysis of Si/Al ratio on CGA decomposition in Indonesian traditional Kreweng pottery coffee roaster to maximize coffee acidity". Eastern-European Journal of Enterprise Technologies 4, n. 6(118) (31 agosto 2022): 22–37. http://dx.doi.org/10.15587/1729-4061.2022.260258.
Testo completoAbstract (sommario):
The use of pottery pans lowers the roasting temperature and gives the product a more favorable taste. This study uncovers the role of pottery particle on chlorogenic acid (CGA) decomposition during roasting process. This study aims to design pottery pans and the roasting process that optimize the CGA content and quality of the coffee using Indonesian traditional ceramics from Banyuwangi, East java named Kreweng. The pottery was ground to between 74–1000 µm before activation. The elemental, phase, and morphology characterization performs on the coffee bean. The morphology characteristic of the pottery observed further using digital imaging technique to unravel the pores and boundaries. The impact of the pottery usage for coffee roasting also tested through coffee product pH measurement. The pottery morphology determines coffee product acidity. The smaller the pottery catalyst particle size results in more acid coffee. The pore and grain boundary concentration increases as the particle size decreases. At the same time, the Si/Al ratio was higher at the smaller catalyst particle size with higher porosity, grain boundaries, and absorption. The porosity and defects reveal the negatively charged faces of the pottery crystal edges. The charged faces revealed due to the pottery crystal vibration in response to heat during roasting process. The effectiveness of surface contact is greater due to the distribution of negative charges around the pores that attract OH- side of CGA. This interaction traps hydrogen proton on catalyst conductive surface. As a result, the CGA decomposes into several groups of atoms and molecules including H2 and CO2. The interaction with the catalyst transforms the macronutrient into aliphatic acid. Therefore, roasting media with a higher Si/Al ratio at smaller particle sizes with high micropores will increase the rate of decomposition and the acidity of coffee products.
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Trifany, Lintang Ayu Nisa, e Erni Sofia Murtini. "Optimization of Soursop (Annona muricata L.) Puree Concentration and Margarine on Quality of Muffins". Industria: Jurnal Teknologi dan Manajemen Agroindustri 10, n. 1 (29 aprile 2021): 12–24. http://dx.doi.org/10.21776/ub.industria.2021.010.01.2.
Testo completoAbstract (sommario):
Abstract Reducing the fat used in muffin production is necessary to produce muffins with low-fat content without changing physical characteristics. This reduction can be achieved by adding ingredients with high fiber content, such as soursop. This study aims to obtain the optimum concentration of soursop puree and margarine to produce muffins with the best texture, pore size, moisture content, and lowest fat content. The method used in this study is the Response Surface Methodology with the Central Composite Design using two factors, the concentration of soursop puree and margarine. The optimum treatment results obtained were the concentration of 16.159% soursop puree and 27.391% margarine with a hardness response of 3.390 ± 0.144 N, a pore size of 0.529 ± 0.046 mm2, a fat content of 8.302 ± 0.328%, and moisture content of 33.269 ± 0.397%. The optimum muffins have fat content, fiber content, carbohydrate content, hardness, pore size, reddish, yellowish, and taste attributes that are significantly different from control muffins. In contrast moisture content, ash content, protein content, volume expansion, baking loss, density, brightness, attributes of color, aroma, texture, pores, and overall were not significantly different from the control muffins. Keywords: margarine, muffin, optimization, soursop puree
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., Yuliana, I. Desak Putu Kartika Pratiwi e Ni Made Indri Hapsari Arihantana. "Variasi Perbandingan Terigu Dan Tepung Millet (Panicum milliaceum) Terhadap Karakteristik Donat". Jurnal Ilmu dan Teknologi Pangan (ITEPA) 10, n. 2 (30 giugno 2021): 185. http://dx.doi.org/10.24843/itepa.2021.v10.i02.p03.
Testo completoAbstract (sommario):
Donuts are flour based foods. The weakness of donuts is that the basic ingredients used are still imported, so there is an increase in the use of alternative flour, namely millet flour. The research aims to find out the ratio effect of wheat and millet flour to the characteristic of donut, and to determine the precise ratio between wheat and millet flour which can produce donuts with the best characteristic. This research used a Completely Randomized Design with a treatmen of ratio between wheat flour and millet flour which consist by 6 levels: 100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40%, and 50%:50%. The treatment was repeated 3 times to obtain 18 experimental units. The data obtained were analyzed by variance and if treatment had a significant effect then followed by duncan test. The result of research showed that the ratio of 80% wheat and 20% millet flour resulted in the best characteristic of donut with expand power of 116,69%, colour quantity L 52,77, a* 9,51, b*34,37, water content of 25.88% (wb), protein content of 8.17% (wb), crude fiber content of 5,06% (wb), tannin content of 0,15% (wb), colour golden yellow, flavor rather liked, texture rather liked and soft, appearance of rather large pores, taste rather liked and overall acceptance rather liked.
31
Mittal, Swati, Usha Kumari, Pinky Tripathi e Ajay Kumar Mittal. "Scanning electron microscopy of the operculum of Garra lamta (Hamilton) (Cyprinidae:Cypriniformes), an Indian hill stream fish". Australian Journal of Zoology 58, n. 3 (2010): 182. http://dx.doi.org/10.1071/zo09082.
Testo completoAbstract (sommario):
The surface architecture of the epidermis on the outer surface of the operculum (OE) and the epithelium on the inner surface of the operculum (EISO) of Garra lamta was examined by scanning electron microscopy. The surface appeared smooth on the OE and wavy on the EISO. A wavy epithelium is considered to facilitate an increase in its stretchability, during the expansion of the branchial chamber. The OE and the EISO were covered by a mosaic pavement of epithelial cells with characteristic patterns of microridges and microbridges. Interspersed between the epithelial cells were mucous goblet cell pores, which were not significantly different in number in the OE and the EISO. Nevertheless, their surface area in the EISO was significantly higher than in the OE. This could be an adaptation to secrete higher amounts of mucus on the EISO for keeping the branchial chamber lining clean, avoiding clogging, the increased slipperiness reducing friction from water flow and increased efficiency in protecting against microbial attachments. Rounded bulges on the OE and the EISO were associated with mucous goblet cells. The absence of the taste buds in the EISO, in contrast to the OE, suggests that their function in the branchial chamber may not be of much significance in this fish. Breeding tubercles on the OE are believed to facilitate better contact between the male and female during breeding.
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Putri, Meddiati Fajri. "TELUR ASIN SEHAT RENDAH LEMAK TINGGI PROTEIN DENGAN METODE PERENDAMAN JAHE DAN KAYU SECANG". JKKP (Jurnal Kesejahteraan Keluarga dan Pendidikan) 6, n. 02 (23 ottobre 2019): 93–102. http://dx.doi.org/10.21009/jkkp.062.03.
Testo completoAbstract (sommario):
Salted eggs are one of the products that people like. The principle of making salted eggs is the process of ionizing NaCl salts which then diffuses into the egg through the shell pores (Wulandari et al. 2014). The purpose of making salted eggs is as an effort to preserve, in addition to increasing the taste of eggs. Egg salting is a technology of processing livestock products which is often used to maintain egg quality because the manufacture is easy and economical so it has quite a lot of enthusiasts. The community uses duck eggs for the salting process, because duck eggs have large pores and fishy taste, so they are good for salted eggs. The time of salting is very influential in the shelf life of the egg the longer the salting time the longer the shelf life of the egg. The purpose of this study was to determine the fat content and protein content of healthy low-fat salted eggs. The salting method includes the method of wet salting and the dry method. Salting with a dry method is done by closing the egg shell with 2 collisions of bricks and salt in the form of a paste dough, salting with immersion method by immersing the egg with a salt solution. The method used was soaking ginger and secang wood, followed by analysis of protein content using the semimicro kjeldhal method and fat content analysis using extraction methods using Soxhlet. The total fat content of the research results from salted eggs after treatment decreased by 0.34 g - 0.25 g = 0.09 grams (4.5%). And the protein content in salted eggs increased from 21.79% to 26.25%. For that reason, it can be recommended that the salted eggs from the research results be healthier to be consumed in terms of the levels of fat and protein produced.
Abstrak
Tujuan dari pembuatan telur asin adalah sebagai upaya untuk pengawetan, selain itu juga untuk meningkatkan cita rasa dari telur. Pengasinan telur merupakan teknologi pengolahan hasil ternak yang sering digunakan untuk menjaga kualitas telur karena pembuatannya yang mudah dan ekonomis sehingga memiliki peminat yang cukup banyak. Masyarakat menggunakan telur bebek untuk proses pengasinan, karena telur bebek mempunyai pori - pori yang besar dan rasa amis, sehingga baik digunakan untuk telur asin. Waktu pengasinan sangat berpengaruh pada masa simpan telur semakin lama pengasinan semakin lama masa simpan telur. Tujuan penelitian ini untuk mengetahui kadar lemak dan kadar protein pada telur asin sehat rendah lemak. Metode pengasinan meliputi metode pengasinan basah dan metode kering. Pengasinan dengan metode kering dilakukan dengan penutupan kulit telur dengan 2 tumbukan batu bata dan garam dalam bentuk adonan pasta, pengasinan dengan metode perendaman dengan cara merendamkan telur dengan larutan garam. Metode yang digunakan perendaman jahe dan kayu secang, dilanjutkan dengan analisa kadar protein menggunakan metode semimikro kjeldhal dan analisa kadar lemak menggunakan metode ekstraksi menggunakan soxhlet. Total kadar lemak hasil penelitian yang terdapat dari telur asin setelah perlakuan mengalami penurunan sebanyak 0,34 g – 0,25 g = 0,09 gram (4,5%). Dan kadar protein pada telur asin hasil penelitian mengalami peningkatan dari 21,79% menjadi 26,25%. Untuk itu dapat direkomendasikan bahwa telur asin hasil penelitian lebih sehat untuk dapat dikonsumsi ditinjau dari kadar lemak dan protein yang dihasilkan.
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Wang, Yuting, Wenxiang Luo, Yonggang Tu e Yan Zhao. "Gelatin-Based Nanocomposite Film with Bacterial Cellulose–MgO Nanoparticles and Its Application in Packaging of Preserved Eggs". Coatings 11, n. 1 (1 gennaio 2021): 39. http://dx.doi.org/10.3390/coatings11010039.
Testo completoAbstract (sommario):
Preserved eggs are prone to lose water during storage, which causes the preserved eggs to shrink and have poor taste, bad flavor, and reduced quality. By studying a degradable coating agent and applying it to preserved eggs, we explored its effect on the quality of preserved eggs during storage. In this paper, the structure and performance of gelatin film (GF), gelatin–bacterial cellulose film (GBF), and gelatin–bacterial cellulose–MgO nanocomposite film (GBMF) were explored by adding bacterial cellulose (BC) and MgO nanoparticles to gelatin. The results showed that the BC solution increased the particle size and absolute value of the zeta potential. The cross-sectional microstructure of the film showed fewer and smaller pores. The water vapor permeability (WVP) decreased, and the elongation at break (EB) increased significantly. The addition of MgO nanoparticles increased the particle size and reduced the absolute value of the zeta potential. The cross section of the film became denser and more uniform by adding MgO nanoparticles, and the surface hydrophobicity of the film increased, and the EB decreased. After coating the preserved eggs with these films, the weight loss rate, the content of total volatile base nitrogen (TVB-N), and the hardness were lower than that of uncoated preserved eggs. The pH of the uncoated preserved eggs also dropped faster than the coated preserved eggs. Moreover, the preserved egg coated with GBMF had the lowest weight loss rate and the highest sensory score. It can be seen that these three films had a certain preservation effect on preserved eggs, and the GBMF had the best preservation effect.
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Martins, D. M., L. L. Pinheiro, V. C. Ferreira, A. M. Costa, A. R. Lima, R. E. G. Ricci, M. A. Miglino e E. Branco. "Tongue papillae morphology of brown-throated sloth Bradypus variegatus (SCHINZ, 1825)". Arquivo Brasileiro de Medicina Veterinária e Zootecnia 66, n. 5 (ottobre 2014): 1479–86. http://dx.doi.org/10.1590/1678-6343.
Testo completoAbstract (sommario):
The Bradypusvariegatus inhabits the forests of South America and feeds from leaves, branches and sprouts from different plants. Due to its diet and the lack of literature on the morphological aspect of Xenarthras, five Bradypusvariegatus tongues from animals which died from natural causes were evaluated, and they came from Pará State Museum Emílio Goeldi and were donated to the Laboratory of Animal Morphological Research (LaPMA) from UFRA, for revealing the different types of papillae and epithelial-connective tissue. Macroscopically, the tongues presented elongated shape, rounded apex, body, root, median sulcus in the root's apex, and two vallate papillae. The mucous membrane of the tongue revealed a keratinized stratified pavement epithelium, while the ventral surface of the tongue was thin and smooth, not provided with any type of papillae. However, the dorsal surface of the tongue was irregular with the presence of three types of papillae: filiform, fungiform and vallate papillae. The filiform papillae found were of a simple type, presenting a rounded base, irregularly distributed with a larger concentration and development on the tongue's apex and body. The fungiform papilla showed a practically smooth surface with irregular format, with the presence of gustatory pores; these were found all over the dorsal surface, with larger concentration at the rostral part of the apex. Only two vallate papillae were observed disposed in the root of the tongue, surrounded by a deep groove, and revealing several taste buds. The tongues from Bradypusvariegatus presented gustatory papillae similar to the ones described for other Xenarthras species and wild mammals.
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Atallah, Atallah A., Osama M. Morsy, Wael Abbas e El-Sayed G. Khater. "Microstructural, Physicochemical, Microbiological, and Organoleptic Characteristics of Sugar- and Fat-Free Ice Cream from Buffalo Milk". Foods 11, n. 3 (8 febbraio 2022): 490. http://dx.doi.org/10.3390/foods11030490.
Testo completoAbstract (sommario):
Ice cream is a popular dessert product across the world. Structure, body, taste, and odor properties are created by adding non-milk ingredients and milk ingredients. The main aim of the study is to decrease the caloric value of ice cream by using sugar and fat replacements. Ice cream treatments were investigated based on microstructural, chemical, physical, microbiological, sensory, and calorific values. Four different ice creams were used (control ice cream (SC1), ice cream with stevia (SC2), ice cream with sucralose (SC3), and ice cream with sorbitol (SC4)). The chemical properties in all treatments of ice cream were significantly recorded (p < 0.05). The highest sucrose and fat levels were detected in the SC1 treatment compared with the other treatments (p < 0.05). The lowest fat and sugar amounts were observed in the SC2, SC3, and SC4 treatments (p < 0.05). The highest viscosity, overrun, and hardness values (p < 0.05) were detected in the control ice cream. Total aerobic mesophilic bacterial counts were not significantly recorded between different ice cream treatments (p < 0.05). The sensory scores were not significantly affected by sweeteners and bulk agents in the different treatments. The highest calorific value was calculated in the SC1 samples (p < 0.05). On the other hand, the lowest calorific value was calculated in SC2, followed by the SC3 and SC4 treatments. In scanning electron microscopy (SEM), the gel exhibited a homogeneous structure with a fine network within the SC2, SC3, and SC4 treatments, as it contained a cohesive structure with small-sized pores.
36
Kameya, Takashi, Tatsuya Hada e Kohei Urano. "Changes of adsorption capacity and pore distribution of biological activated carbon on advanced water treatment". Water Science and Technology 35, n. 7 (1 aprile 1997): 155–62. http://dx.doi.org/10.2166/wst.1997.0272.
Testo completoAbstract (sommario):
Several problems such as unpleasant odor, taste and toxic halogenated organic compounds which are produced by the reaction of organic substances with chlorine that is used for disinfection have occurred in water purification plant for drinking water. Advanced water treatment with biological activated carbon (BAC) has been focused on, but there are few papers about pore volume decrease of activated carbon in BAC. In this study, the changes in cumulative TOC removal and pore volume distribution for two types of activated carbon from a bench-scale apparatus and a mini-column apparatus, to which river water was supplied after coagulation-sedimentation for a period of over 1200 days, were investigated. Adsorption abilities decreased considerably after ca 1000 days and the activated carbons became like sand. The cumulative TOC removals by the adsorption effect were asymptotic to constant values for each empty bed contact time. Though the removal efficiencies for both the activated carbons were approximately equivalent, the pore volume decreases were not uniform. The volume of smaller pores under 2 nm in diameter mainly decreased. Accumulations of minerals such as aluminium and calcium were small, and the pore volume decreases were mainly caused by the accumulation of organic substances. Almost all of the organic substances that accumulated in the activated carbon could be extracted by sodium hydroxide solution. The mean density of the organic substances that accumulated in the activated carbon was estimated to be 0.91 g/ml. Since the pore volume decrease of the activated carbon was small compared with the removal amounts by the adsorption effect, a large amount of organic substances that had adsorbed once disappeared and the pore volume of the activated carbon was regenerated.
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Karki, I. B., J. J. Nakarmi, P. K. Mandal e S. Chatterjee. "Study of Tea Aroma Based on Zinc Oxide Nanorod Sensing Element". Himalayan Physics 3 (26 dicembre 2012): 1–5. http://dx.doi.org/10.3126/hj.v3i0.7266.
Testo completoAbstract (sommario):
Flavour type of tea liquor is a very important factor in identification of quality of Indian tea. Though the main aromatic ingredients in made tea are same, the quality of made tea mainly differ from their flavour types, which rely on their trace volatile components. CTC Tea is known for its strength and processed to retain its strong taste whereas Orthodox Tea is processed to retain mostly its aroma. Usually the Quality of tea is sensed by Tea Tasters and classified by smelling and very few devices are available to calibrate the Flavour. In this paper, resistance change of zinc oxide nanorods was investigated in an atmosphere of different types of tea infusion with an objective to produce a low cost alternative to classify tea by its quality. Zinc Oxide nanorods were fabricated on a glass substrate by sol-gel spin coating technique. The ZnO film possessed a columnar structure consisting of small crystals with an average grain size of around 5 nm. The sensing properties of the ZnO film were tested for two different Tea liquors, namely, Assam CTC Tea and Darjeeling Orthodox Tea. An obvious change in resistance of the ZnO film was observed when the sensor was exposed to gas mixture. The Nanostructured elements showed higher sensitivity than the larger sized grains and pores. The response time was quite fast with large value of signal-to-noise ratio. This work shows potential application of nanostructured zinc oxide as one of the sensing elements in a sensor array for monitoring the quality of Indian tea.The Himalayan Physics, Vol. 3, No.3, July 2012
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Cobalt, Maya. "The effect of a warm compress of cinnamon on reducing pain in sufferers of arthritis gout". Jurnal Manajemen Asuhan Keperawatan 5, n. 1 (8 marzo 2021): 40–47. http://dx.doi.org/10.33655/mak.v5i1.111.
Testo completoAbstract (sommario):
Background: One of the disorders experienced by gout arthritis sufferers is pain in the joints. Joint pain in patients with gouty arthritis occurs due to deposits of monosodiumuric crystals that accumulate in the joints as a result of high levels of gout arthritis in the blood. One of the interventions that can be given to reduce the pain scale in sufferers of gouty arthritis is the administration of warm cinnamon compresses. The essential oil in cinnamon bark contains eugenol, where eugenol has a very hot and spicy taste so it can open the skin's pores. So that pain can be reduced with the warm cinnamon compress.
Purpose: The effect of the warm cinnamon compress aims to determine the benefits of the warm cinnamon compress to reduce the pain scale in sufferers of gout arthritis.
Methods: This study used a quasi-experimental method with a pre and post control group approach. The sample in this study amounted to 50 respondents, the sample was taken by stratified random.
Results: The results of the Wilcoxon test showed that the p value in the control group was 0.850 and the intervention group obtained a p value of 0.000. The results of the Paired T-test showed that the p value in the control group was 0.594 and the intervention group obtained a p value of 0.000. Independent T-test results obtained p value 0.000 <0.05, meaning that there is an effect of warm cinnamon compresses on reducing pain in patients with gout arthritis before and after giving warm cinnamon compresses between the intervention group and the control group.
Conclusion: The warm cinnamon compress has an effect on reducing the pain scale in people with gouty arthritis.
Keywords: gout arthritis, pain, cinnamon warm compress
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Septo Adi Prabowo, Guspri Devi Artanti e Efrina. "Pengaruh Lama Waktu Fermentasi Akhir (Final Proofing) Terhadap Kualitas Japanese Milk Bread". Jurnal Sains Boga 4, n. 1 (27 maggio 2021): 1–6. http://dx.doi.org/10.21009/jsb.004.1.01.
Testo completoAbstract (sommario):
Abstract
This study aims to study the effect of the length of the time of final fermentation (final proofing) in making Japanese Milk Bread. This research was conducted at the Cake and Bread Laboratory of the Catering Education Study Program, Jakarta State University, from February to August 2019, using the experimental method. The difference in the time of the final fermentation used is 50 minutes, 60 minutes and 70 minutes. Quality assessment is carried out by scoring tests on external and internal aspects, namely shape, skin color, skin characteristics, pores, crumb color, texture, taste, and aroma to the somewhat trained panelists namely students of Culinary Education Study Program, Jakarta State University, amounting to 45 people . Quality test results and physical analysis of Japanese Milk Bread products with differences in final fermentation time have a good value from external and internal aspects. On the external aspect, the form of Japanese Milk Bread in the final fermentation of 50 and 60 minutes is in the category of approaching to expand and the final fermentation of 70 minutes is in the assessment between expand and very expand. In the aspect of skin color Japanese Milk Bread with final fermentation of 50, 60, and 70 minutes is in the category of approaching yellowish white. In the aspect of skin color characteristics of Japanese Milk Bread with the final fermentation time of 50, 60, and 70 minutes is in the near-thin category. As for internal aspects, the pore of Japanese Milk Bread with final fermentation of 50, 60, and 70 minutes is in the near-fine evaluation aspect. In the aspect of crumbs of Japanese Milk Bread with 50, 60, and 70 minutes fermentation, the assessment is near the yellowish white. In the aspect of texture of Japanese Millk Bread with the final fermentation time of 50 and 70 minutes, the evaluation is close to soft, and the final fermentation time of 60 minutes is in the category of evaluation between soft and very soft. In the aspect of taste with a final fermentation time of 50, 60, and 70 minutes is in the category of assessment approaching the taste of milk. The evaluation category approaching the scented butter is found in the aspect of Japanese Milk bread aroma with final fermentation of 50 and 60 minutes while the final fermentation of 70 minutes is in the butter scented evaluation category. High dimensional aspect physical test at the final fermentation of 50 minutes is 5 cm; 5.5 cm for 60 minutes final fermentation and 6 cm for 70 minutes final fermentation. The final 70 minute fermentation pore aspect still has small, fine pores and has no air space in the bread. The results of the Kruskal-Wallis test at α=0.05 indicate that there is no influence on the quality of Japanese Milk Bread with the difference in final fermentation time. However, when viewed from the results of physical and physical tests, researchers recommend that Japanese Milk Bread with a final fermentation time of 70 minutes is the best final fermentation time for making Japanese Milk Bread.
Abstrak
Penelitian ini bertujuan untuk mempelajari pengaruh lama waktu fermentasi akhir (final proofing) pada pembuatan Japanese Milk Bread. Penelitian ini dilakukan di Laboratorium Kue dan Roti Program Studi Pendidikan Tata Boga, Universitas Negerti Jakarta pada bulan Februari sampai dengan Agustus 2019 dengan menggunakan metode eksperimen. Perbedaan lama waktu fermentasi akhir yang digunakan adalah 50 menit, 60 menit, dan 70 menit. Penilaian kualitas dilakukan dengan uji skoring terhadap aspek ekternal dan internal yaitu bentuk, warna kulit, karakteristik kulit, pori, warna remah, tekstur, rasa, dan aroma kepada panelis agak terlatih yaitu mahasiswa Program Studi Pendidikan Tata Boga, Universitas Negeri Jakarta yang berjumlah 45 orang. Hasil uji kualitas serta analisis fisik terhadap produk Japanese Milk Bread dengan perbedaan waktu fermentasi akhir memiliki nilai yang baik dari aspek eksternal maupun internal. Pada aspek eksternal, bentuk Japanese Milk Bread pada fermentasi akhir 50 dan 60 menit berada pada kategori penilaian mendekati mengembang serta fermentasi akhir 70 menit berada pada penilaian antara mengembang dan sangat mengembang. Pada aspek warna kulit Japanese Milk Bread dengan fermentasi akhir 50, 60, dan 70 menit berada pada kategori mendekati putih kekuningan. Pada aspek karakteristik warna kulit Japanese Milk Bread dengan waktu fermentasi akhir 50, 60, dan 70 menit berada pada kategori mendekati tipis. Sementara untuk aspek internal, pori Japanese Milk Bread dengan fermentasi akhir 50, 60, dan 70 menit berada pada aspek penilaian mendekati halus. Pada aspek warna remah Japanese Milk Bread dengan fermentasi akhir 50, 60, dan 70 menit berada pada kategori penilaian mendekati putih kekuningan. Pada aspek tekstur Japanese Millk Bread dengan waktu fermentasi akhir 50 dan 70 menit berada pada penilaian mendekati lembut, serta waktu fermentasi akhir 60 menit berada pada kategori penilaian antara lembut dan sangat lembut. Pada aspek rasa dengan waktu fermentasi akhir 50, 60, dan 70 menit berada pada kategori penilaian mendekati terasa susu. Kategori penilaian mendekati beraroma butter terdapat dalam aspek aroma Japanese Milk bread dengan fermentasi akhir 50 dan 60 menit sementara pada fermentasi akhir 70 menit berada dalam kategori penilaian beraroma butter. Uji fisik aspek dimensi tinggi pada fermentasi akhir 50 menit adalah 5 cm; 5,5 cm untuk fermentasi akhir 60 menit dan 6 cm pada fermentasi akhir 70 menit. Aspek pori fermentasi akhir 70 menit masih mempunyai pori yang kecil dan halus serta tidak mempunyai ruang udara didalam roti. Hasil uji Kruskal-Wallis pada α=0,05 menunjukkan bahwa tidak terdapat pengaruh kualitas Japanese Milk Bread dengan perbedaan waktu fermentasi akhir. Namun jika dilihat dari hasil uji kualitas dan fsik peneliti merekomendasikan Japanese Milk Bread dengan waktu fermentasi akhir 70 menit adalah waktu fermentasi akhir terbaik untuk pembuatan Japanese Milk Bread.
Kata kunci: Japanese Milk Bread, waktu fermentasi akhir, kualitas
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Zahorulko, Andrii, Aleksey Zagorulko, Natalia Fedak, Sergei Sabadash, Dmytro Kazakov e Vitaliy Kolodnenko. "PROBATION OF THE IMPROVED VACUUM-EVAPORATIVE APPARATUS FOR PRODUCING CONCENTRATED FRUIT-BERRY SEMI-PRODUCTS". EUREKA: Life Sciences 6 (30 novembre 2019): 29–36. http://dx.doi.org/10.21303/2504-5695.2019.001064.
Testo completoAbstract (sommario):
The aim of the research is to probate the improved vacuum-evaporative apparatus with a changed heating system and increased heat exchanging surface, designed for producing high-quality concentrated blended fruit-berry compositions. Such constructive solution allows to realize an even stabilizing temperature effect, achieved at the expanse of eliminating a steam heating tunic by using a mixer of the apparatus itself. This approach provides simplification of exploitation conditions of such apparatuses, increases the heat exchanging surface that results in decreasing the thermal processing duration at concentrating natural raw materials with a possibility to create original blended compositions of the high readiness degree on its base. For providing production of concentrated semi-products, it is offered to blend fruit-berry raw materials in integral compositions of the high readiness degree. Food semi-products, obtained by this way, differ by original organoleptic properties and increased structural-mechanical indices that give a possibility of their wide use in different branches of food industry and restaurant economy. There is used a method of determining changes of the obtained structure of blended fruit-berry paste with different ratios of components, using the differential function for distribution of pores by radius that provides determination of an influence of each raw material on the obtained dispersion. It is established, that a composition, based on apple, cranberry and blackberry demonstrates a dispersion decrease at introducing cranberry within 25–35 % and its growth at a concentration increase up to 45 % ( = 1.8 nm). At the apparatus probation there is established the evenness provision of a heat flow from a flexible film resistant electric heater of the radiating type, used for heating. Thus, at the given temperature on the heater surface as 146 °С, a difference of temperature values in control points is within error. The result of the gustatory examination proved an advantage of the obtained blended fruit-berry concentrated semi-product, characterized by the homogenous structure with a peasant color and original taste qualities. The offered innovative construction-technological idea allows to produce high-quality concentrated products at using the improved equipment with the even stabilizing temperature effect, decreased metal consumption and increased exploitation indices
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Goździewska-Harłajczuk, Karolina, Pavla Hamouzová, Joanna Klećkowska-Nawrot e Petr Čížek. "The tongue of the red panda (Ailurus fulgens fulgens Cuvier, 1825)—a stereoscopy, light microscopy and ultrastructural analysis". PeerJ 9 (25 novembre 2021): e12559. http://dx.doi.org/10.7717/peerj.12559.
Testo completoAbstract (sommario):
In the light of recent molecular studies, there are two phylogenetic species of the red panda (Ailurus fulgens): Ailurus fulgens fulgens and Ailurus fulgens styani. The red panda belongs to the endangered species living in the wild only in Asia and is included in the CITES list. Although the biology and diet of this species has been extensively described, the histological structure of the tongue and lingual glands has not yet been characterized in detail in relation to the lifestyle of this mammal under specific conditions and as a basis for comparative anatomical studies of the biodiversity of endemic species. Study samples were collected from two adult males of Ailurus fulgens f. held in Wrocław Zoological Garden. Both tongues were examined macroscopically; moreover, samples with lingual papillae for light microscopy and scanning electron microscopy (SEM) were collected from the apex, body and root of the tongue. Both tongues of the Ailurus fulgens f. males were approximately 9 cm long. The dorsal lingual surface was covered with mechanical and gustatory lingual papillae. Filiform papillae were observed on the apex and the body of the tongue, while small conical papillae were observed on the root of the tongue. An elongated, 1–1.5 cm long cylinder-shaped lyssa was observed in the ventral part of the apex. Moreover, most numerous and largest round in shape fungiform papillae were observed on the apex and on the border of the body and root of the tongue, located directly rostrally to 12–13 round and oval in shape vallate papillae. The SEM study showed that filiform papillae on the apex had several long secondary processes, while filiform papillae on the body of the tongue were taller and their secondary papillae were shorter than the equivalent structures on the apex of the tongue. The SEM study showed numerous taste pores on the surface of the fungiform papilla, while irregular surface of the vallate papillae, however some of them had smoother surface. Mixed glands (comprised of mucous acini and serous acini) were present within the vallum (within the connective tissue core) of the vallate papilla. Beneath the papillae more serous glands were observed, while the posterior lingual glands in the caudal part of the root of the tongue were mucoserous (mucous units were prevalent). A characteristic feature of the tongue of Ailurus fulgens f. was the presence of lyssa, which is comparable to other representatives of Carnivora, but the number of vallate papillae was individually variable. The lack of strongly developed mechanical conical papillae probably may be related to the type of plant food that is particularly dominant in red panda. Further differences between Ailurus fulgens f. and Ailurus fulgens s. cannot be excluded. The results of these studies may be useful especially for veterinarians specializing in working with exotic animals and people dealing with wildlife conservation.
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Alfian. "Rancangan Teknologi Tepat Guna untuk Mesin Penggiling Kopi Sistim Poros Vertikal". Jurnal Ilmiah Poli Rekayasa 9, n. 2 (16 aprile 2018): 11. http://dx.doi.org/10.30630/jipr.13.2.85.
Testo completoAbstract (sommario):
Coffee is material of drink and coffee income for Indonesia Country. Each one of coffee proses for drink is grind proses. Grind coffee proses influence of taste and confortable. The grind coffee prosesto produce powder, natural aroma, big capacity, easily found, estetika, and economic value. From research, hoper the grind coffee machine is the produce coffee powder, natural aroma, capacity, small power electrical, portable, estetika and economic value.In this paper Grinder Coffee Machine Vertical Shaft System, to produce grinder with Conical Burr Grinder so natural aroma, powder smoot and same size. The specification this machine is power 0.5 HP, motor rotation 500 rpm, size 300mm x 300mm x 470mm and capacity produce 106 kg/hour.
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Virdol, Cristian. "Tate classes and poles of L-functions of twisted quaternionic Shimura surfaces". Journal of Number Theory 123, n. 2 (aprile 2007): 315–28. http://dx.doi.org/10.1016/j.jnt.2006.07.003.
Testo completo
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Mohammadi, Farzad, Nicolas Bertrand e Iwona Rudkowska. "C57bl/6 Mice Show Equivalent Taste Preferences toward Ruminant and Industrial Trans Fatty Acids". Nutrients 15, n. 3 (24 gennaio 2023): 610. http://dx.doi.org/10.3390/nu15030610.
Testo completoAbstract (sommario):
Two distinct types of trans fatty acids (TFA) are found in the diet. Industrial TFA such as elaidic acid (EA) have deleterious effects on metabolic risk factors, and oppositely ruminant TFA including trans-palmitoleic acid (TPA) may have beneficial effects. The objective is to evaluate the taste preference between EA, TPA, lecithin or water. In this study, 24 female C57BL/6 mice were microchipped and placed in two separate IntelliCages®. Nano encapsulated TFA or lecithin were added to drinking water in different corners of the cage with normal diet. The study was carried out over 5 weeks, during which mice were exposed to water only (weeks 1 and 3), TFA or lecithin (week 2), and EA or TPA (weeks 4 and 5). Mice weights, corner visits, nose pokes (NP), and lick number were measured each week. The results demonstrated that mice consume more TFA, either EA or TPA, compared with lecithin. In addition, the mice licked more EA compared with TPA in one cage; conversely, in the other cage they licked more TPA compared with EA. However, when TFA positions were swapped, mice had equal licks for EA and TPA. In sum, mice preferred TFA, in equal matter compared with controls; therefore, the results demonstrate the potential for TFA-type substitution in diet.
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Сергей Александрович, Титов,, Ключникова, Дина Васильевна, Чусова, Алла Евгеньевна, Велитченко, Константин Александрович e Гвозденко, Алексей Алексеевич. "Microfiltration of apple juice for apple-whey drinks". Food processing industry, n. 1 (10 gennaio 2023): 18–22. http://dx.doi.org/10.52653/ppi.2023.1.1.004.
Testo completoAbstract (sommario):
Сывороточные напитки в настоящее время являются не просто популярным функциональным продуктом, но и позволяют реализовать безотходность и экологичность производства, в частности переработку молочной сыворотки. Напитки на основе молочной сыворотки, бесспорно, способны положительно влиять как на эмоциональное состояние человека, так и физиологически благоприятно способствовать профилактике и оздоровлению населения различных возрастных групп. Представляют интерес не просто сывороточные напитки, а сокосодержащие, которые имеют приятный и освежающий вкус и наряду с этим дополнительно обогащены микро- и макроэлементами, витаминами. Традиционно яблочно-сывороточные напитки вырабатывают из восстановленных соков и сухой подсырной сыворотки. Технология получения концентрированных или сухих соков предусматривает термообработку, в процессе которой разрушаются витамины, в первую очередь витамин С и другие биологически активные вещества. Исследована возможность замены в технологии яблочно-сывороточных напитков тепловой обработки (пастеризации) микрофильтрацией. Проведены исследования по изучению воздействия противотока на слой отложений при микрофильтрации. На приборе Zetasizer изучено динамическое рассеяние света частицами. Изучение микрофильтрации яблочного сока осуществляли на модельных средах, содержащих элементы структуры яблочного сока. Для имитации различных фракций взвеси в яблочном соке яблоки вначале подвергали грубому измельчению, затем, после получения сока и разведения водой, подвергали куттерованию вращающимся на высоких оборотах ножом, после чего подвергали разрядно-искровой обработке. Установлено, что микрофильтрация позволяет очистить сок прямого отжима от взвешенных частиц и микроорганизмов и дальнейшее его использование в рецептуре сывороточных напитков обеспечивает стойкость продукта при хранении. Доказано, что микрофильтрация может быть успешно применена в технологии яблочно-сывороточных напитков, при использовании соков прямого отжима. В ходе проведения процесса фильтрации частицы яблочных выжимок и пектины образуют динамическую мембрану, которая дополнительно оказывает фильтрующее действие. Периодическое повышение скорости тангенциального потока над поверхностью мембраны позволяет очищать динамическую мембрану, а периодический противоток фильтрата является эффективным способом предотвращения засорения пор частицами. Whey drinks are currently not only a popular functional product, but also make it possible to implement waste-free and environmentally friendly production, in particular, whey processing. Drinks based on milk whey, undoubtedly, can positively influence both the emotional state of a person and physiologically favorably contribute to the prevention and improvement of the population of various age groups. Of interest are not just whey drinks, but juice-containing drinks, which have a pleasant and refreshing taste and, along with this, are additionally enriched with micro- and macroelements, vitamins. Traditionally, apple whey drinks are made from reconstituted juices and dry cheese whey. The technology for obtaining concentrated or dry juices involves heat treatment, during which vitamins are destroyed, primarily vitamin C and other biologically active substances. The possibility of replacing heat treatment (pasteurization) with microfiltration in the technology of apple-whey drinks has been studied. Studies have been carried out to study the effect of countercurrent on a layer of sediments during microfiltration. The dynamic scattering of light by particles was studied on the Zetasizer instrument. The study of apple juice microfiltration was carried out on model media containing elements of the structure of apple juice. To imitate various fractions of suspension in apple juice, apples were first subjected to coarse grinding, then, after obtaining juice and dilution with water, they were subjected to cuttering with a knife rotating at high speeds, after which they were subjected to discharge-spark processing. It has been established that microfiltration makes it possible to purify directly squeezed juice from suspended particles and microorganisms, and its further use in the formulation of whey drinks ensures the stability of the product during storage. It has been proven that microfiltration can be successfully applied in the technology of apple-whey drinks, when using direct-pressed juices. During the filtration process, apple pomace particles and pectins form a dynamic membrane, which additionally has a filtering effect. Periodically increasing the speed of the tangential flow over the membrane surface allows the dynamic membrane to be cleaned, and the periodic counterflow of the filtrate is an effective way to prevent particle clogging of the pores.
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Dębski, Andrzej. "Kina dla Niemców w okupowanym Krakowie na tle kin dla Polaków: polityka repertuarowa i preferencje filmowe widzów". Images. The International Journal of European Film, Performing Arts and Audiovisual Communication 32, n. 41 (5 gennaio 2023): 199–219. http://dx.doi.org/10.14746/i.2022.41.12.
Testo completoAbstract (sommario):
Research on film culture in the General Government has not yet addressed the issue of Germans going to cinemas. This article aims to ll this gap. But the topic is particularly interesting from a comparative perspective, both in relation to the film offerings in cinemas for Germans and Poles and the film tastes of the two audience groups, which in the period before the outbreak of the World War II were characterized by distinct preference profiles. This article compares the film offer and film preferences of Germans and Poles in Krakow, which was the capital of the General Government. This issue is presented against the background of more recent research on the functioning of cinemas and film distribution in the Third Reich, as well as archival material relating to the General Government.
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Smól, Joanna. "Wartościowanie w poradnictwie kulinarnym w świetle przeobrażeń społecznych drugiej połowy XX wieku". Język a Kultura 26 (22 febbraio 2017): 69–80. http://dx.doi.org/10.19195/1232-9657.26.6.
Testo completoAbstract (sommario):
Valuing in cooking tips in light of the social transformations in the second half of the 20th centuryThe article describes valuing in cooking tips presented in the weekly Przyjaciółka between 1950 and 2000. The first part shows the typical values of cooking tips in the period of the Polish Republic of Poland, while the second part describes those that predominated in post-1989 cooking advice. Women’s magazines of the socialism era valued efficiency, speed of cooking and simplicity in the preparation of dishes. In contrast, after 1989, the aesthetics of serving the dishes, their excellent taste, originality, health benefits and elegant character were emphasized. This reevaluation is associated with the increased standard of living, opening to the world and changes in the contemporary Poles’ consciousness about healthy eating.
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Soroka, Andrzej, Anna Katarzyna Mazurek-Kusiak e Joanna Trafialek. "Organic Food in the Diet of Residents of the Visegrad Group (V4) Countries—Reasons for and Barriers to Its Purchasing". Nutrients 13, n. 12 (2 dicembre 2021): 4351. http://dx.doi.org/10.3390/nu13124351.
Testo completoAbstract (sommario):
This study aimed to determine the differences in the frequency of, reasons for, and barriers to purchasing organic food among the inhabitants of the Visegrád Group member states. The selection of the countries for the study was dictated by the fact that the countries of Central and Eastern Europe play the role of a niche market in the European organic food market. This research employed the method of a diagnostic survey and the discriminant function. A chi-squared test, ANOVA, and Fisher’s Post Hoc LSD test were also used to present differences in individual groups. This research shows that respondents from Poland, the Czech Republic, Hungary and Slovakia were guided by similar behaviors regarding the purchase of organic food. However, the attitudes of the respondents slightly differed between countries. In the case of the reasons for choosing organic food, the most important thing was that it is non-genetically modified food, especially for Polish consumers. The following were also mentioned: lack of chemical compounds (Slovaks and Czechs), high health value of such food (Czechs and Slovaks), and excellent taste (Hungarians). The most critical barriers against purchasing are the price (Poles and Hungarians), difficult access (Poles and Hungarians), and the short expiry time of such products (Slovaks).
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Radler, Dana. "‘TOUCHED’ BY HUMOUR IN LIFE: CHARACTERS IN JOHN MCGAHERN’S FICTION". Transfer. Reception Studies 5 (31 dicembre 2020): 143–57. http://dx.doi.org/10.16926/trs.2020.05.14.
Testo completoAbstract (sommario):
In John McGahern’s stories, stories bring to life characters in both comic and tragic instances, and their whole existence comes under the spotlight, as the writer uses mild, ironic or sarcastic touches. In between automatisms and mobility often directed at dogmatism or mental stereotypes displayed by characters, clergymen, workers, teachers, writers or family members display their ignorance, occasional (lack of) manners, boredom or elevation, often imitating what seems to be ‘decent’ in terms of taste. This paper explores how class, gender and false pretences are ridiculed and exposed in both novels and short stories, and how laughter moves from a classical Kantian play instance to a Freudian-supported analysis of condensation and ambiguity as vehicles employed by a realist creator. The narrative often alternates between family roles and poles of power, visible and invisible laughter, as natural and changing (or hybrid) as human nature.
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BRITZ, RALF, V. K. ANOOP, NEELESH DAHANUKAR e RAJEEV RAGHAVAN. "The subterranean Aenigmachanna gollum, a new genus and species of snakehead (Teleostei: Channidae) from Kerala, South India". Zootaxa 4603, n. 2 (9 maggio 2019): 377. http://dx.doi.org/10.11646/zootaxa.4603.2.10.
Testo completoAbstract (sommario):
Aenigmachanna gollum, new genus and species, is described from Kerala, South India. It is the first subterranean species of the family Channidae. It has numerous derived and unique characters, separating it from both the Asian Channa Scopoli and the African Parachanna Teugels & Daget. Uniquely among channids, A. gollum has a very slender (maximum body depth only 11.1–11.3% SL), eel-like body (head length 20.8–21.6% SL), large mouth (jaw length 60.4–61.1 % HL), 43–44 anal-fin rays, 83–85 scales in a lateral series, an unusual colour pattern and it lacks pored lateral-line scales on the body and body buoyancy. In addition, it is distinguished by its DNA barcode sequence, which is 15.8–24.2% divergent from other species of the family Channidae. Morphological modifications usually associated with a subterranean life, such as reduction of eyes and enhancement of non-visual senses (taste, smell, mechanosensory systems) are absent in A. gollum. However, it shares with subterranean fishes a slight reduction of its pigmentation in comparison to epigean channids.