Статті в журналах: "Canne blanche"

1

Vittrant, Delphine, and Emily Le Cunff. "Améliorer la mobilité des personnes malvoyantes et non-voyantes : focus sur la canne blanche électronique." Revue Francophone d'Orthoptie 13, no. 1 (March 2020): 46–50. http://dx.doi.org/10.1016/j.rfo.2019.10.007.

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2

Kirichko, Natalya Aleksandrovna, Marfuga Dyusembaevna Mukatova, and Alexander I. Mironov. "About the possibility of using commercial sturgeon gonads and commercial carp of the Volga-Caspian region in the technology of canned fish." Vestnik of Astrakhan State Technical University. Series: Fishing industry 2024, no. 1 (March 29, 2024): 136–48. http://dx.doi.org/10.24143/2073-5529-2024-1-136-148.

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The purpose was to establish the possibility of using secondary food fish raw materials of commercial sturgeon milt and gonads (milt, caviar eggs) of commercial carp in the technology of canned fish blanched in broth, tomato sauce and “pate” type. The objects of the study were: milt and caviar of carp, milt of sturgeon species of fish, blanched milt of carp and commercial sturgeon, blanching broth, samples of canned goods “Milt of commercial sturgeon and carp blanched in broth”, “Milt of commercial sturgeon and carp blanched in tomato sauce”, “Plow combined from milt of sturgeon fish and the gonads of the carp”. The commercial sturgeon milts are a homogeneous dense mass of milty-white color with gray inclusions with fat freely separating when pressed, indicating the need for their preliminary degreasing, while, after separation from milt fat deposits, they can be attributed to protein (19.6%) fatty (15.9%) types of raw materials. The norms for laying components have been developed and canned fish “Milt of commercial sturgeon and carp blanched in broth”, “Milt of commercial sturgeon and carp blanched in tomato sauce”, “Pate combined from milt and fish caviar” have been made. It was revealed that the samples of canned goods from blanched milt of commercial sturgeon and carp in all quality indicators meet the requirements of ISS 33430-2015 “Canned caviar and fish milt” and have an average score (4.5 and 4.6 points); the sample of canned food “Combined pate from milt and fish caviar” meets the requirements of ISS 7457-2007 “Canned fish pates” according to physico-chemical parameters, while the need for further experimental studies to improve its taste characteristics has been established.

3

Verma, Vipin Kumar, Devendra Kumar, Rupendra Singh, Pankaj Kumar, and Devendra Singh. "Evaluation of sensory attributes of cauliflower slices under various pre-treatment and tray drying and microwave power drying condition." FOOD SCIENCE RESEARCH JOURNAL 11, no. 2 (October 15, 2020): 195–201. http://dx.doi.org/10.15740/has/fsrj/11.2/195-201.

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Cauliflower is one of the most important winter vegetable crop of india. Dehydrated cauliflower can be used to enhance the taste and nutritional value of various product such as vegetable soup, canned and extruded products etc.Experimental study was conducted to evaluate cauliflower slices using tray drying and microwave power drying techniques. Pre treatment of cauliflower slices as unblanched , blanched and blanched with kms and dried at different temperature( 45, 55 and 65°C ) and micro wave at different power level ( 20 W,40 W and 60 W ).The physio-chemical characteristics were evaluated just after preparation of cauliflower slices. Sensory characteristics (colour, flavour, taste, texture and overall acceptability) were evaluated for pre-treated cauliflower slices which dehydrated in tray dryer at 45, 55 and 65°C temperature and in microwave power dryer at 20, 40 and 60 W power. Sensory evolution was done using hedonic rating test method to measure the consumer acceptability. Results showed that highest score was obtained as 7.9 for colour at 65°C in KMS blanched condition whereas highest score for taste was obtained as 7.9 at 65°C in blanched condition in tray dryer. The maximum value of flavour (8.0) was obtained at 65°C in blanched condition whereas highest value of texture (7.9) at 65oC in blanched condition in tray dryer in microwave dryer, the highest values of colour (7.9) was obtained at 60W in kms blanched condition where as highest value of taste (7.9) at 60 W in unblanched conditions .The highest score of flavour (8.1) and texture (7.9) were found at 60 W in kms blanched condition in microwave power drying. Overall acceptability score was highest (7.92) in microwave power drying than tray drying (7.85) in kms blanched sample at 60 W power and 65°C temperature drying, respectively. Microwave power drying was found most suitable for kms blanched cauliflower slices at 60 W power level.

4

Verma, Vipin Kumar, Devendra Kumar, Rupendra Singh, Pankaj Kumar, and Devendra Singh. "Evaluation of sensory attributes of cauliflower slices under various pre-treatment and tray drying and microwave power drying condition." INTERNATIONAL JOURNAL OF PLANT SCIENCES 18, no. 1 (January 15, 2023): 14–20. http://dx.doi.org/10.15740/has/ijps/18.1/14-20.

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Cauliflower is one of the most important winter vegetable crop of india. Dehydrated cauliflower can be used to enhance the taste and nutritional value of various product such as vegetable soup, canned and extruded products etc. Experimental study was conducted to evaluate cauliflower slices using tray drying and microwave power drying techniques. Pretreatment of cauliflower slices as unblanched, blanched and blanched with kms and dried at different temperature (45, 55 and 65°C ) and micro wave at different power level ( 20 W,40 W and 60 W ).The physio-chemical characteristics were evaluated just after preparation of cauliflower slices. Sensory characteristics (colour, flavour, taste, texture and overall acceptability) were evaluated for pre treated cauliflower slices which dehydrated in tray dryer at 45, 55 and 65°C temperature and in microwave power dryer at 20, 40 and 60 W power. Sensory evolution was done using hedonic rating test method to measure the consumer acceptability. Results showed that highest score was obtained as 7.9 for colour at 65°c in KMS balanced condition where as highest score for taste was obtained as 7.9 at 65°C in balanced condition in tray dryer. The maximum value of flavour (8.0) was obtained at 65°C in blanched condition where as highest value of texture (7.9) at 65°C in blanched condition in tray dryer in microwave dryer, the highest values of colour (7.9) was obtained at 60W in kms blanched condition where as highest value of taste (7.9) at 60 W in unblanched conditions. The highest score of flavour (8.1) and texture (7.9) were found at 60 W in kms blanched condition in microwave power drying. Overall acceptability score was highest (7.92) in microwave power drying than tray drying (7.85) in kms blanched sample at 60 W power and 65°C temperature drying, respectively. Microwave power drying was found most suitable for kms blanched cauliflower slices at 60 W power level.

5

WIESE, KURT L., and E. ROGER JACKSON. "Changes in Calculated Process Times and Drained Weight based on Soaking and Blanching of Kidney and Navy Beans." Journal of Food Protection 56, no. 3 (March 1, 1993): 239–42. http://dx.doi.org/10.4315/0362-028x-56.3.239.

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Kidney and navy beans were given different soaking/blanching treatments and canned in 300 × 407 and 603 × 700 cans with each container receiving equal amounts of dry weight of that bean. The process time (Bb) for kidney beans decreased as the amount of moisture in the beans increased. For both kidney and navy beans soaked for 2 h, the process time decreased when the fill weight was increased by 12 and 8%, respectively. For 0 and 2 h soaked kidney beans, the drained weights after processing were statistically the same even though the kidney beans soaked for 2 h had a moisture level 3.3-fold greater. Comparing 2 h soaked beans with fully soaked, blanched beans, the process time increased significantly for fully soaked, blanched beans by 9 and 46% for beans in 300 × 407 can and 603 × 700 can, respectively. The operation of blanching tended to lower the process time and drained weight of navy beans.

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RÓZSA, Sándor, Tincuța-Marta GOCAN, Vasile LAZĂR, Ileana ANDREICA, Melinda RÓZSA, Dănuț-Nicolae MĂNIUȚIU, and Rodica SIMA. "The Effect of Processing on Chemical Constituents of Agaricus spp. Mushrooms." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 45, no. 2 (September 15, 2017): 507–16. http://dx.doi.org/10.15835/nbha45210764.

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Agaricus spp. mushrooms are edible fungi of commercial and medicinal importance. Mushrooms convert nutritionally valueless substances into proteinous food with a very efficient bioconversion. Consumption of mushrooms, has increased substantially due to their delicacy, flavour, nutritional and medicinal value, being considered an excellent source of protein, which can contribute to the formulation of a balanced diet. Three species of Agaricus spp. mushrooms were used in this study: Agaricus campestris (L. ex Fr.), Agaricus bisporus (J.E. Lange) and Agaricus blazei (Murrill). This study aims to examine the effects of blanching, soaking and manufacturing processes (sun drying, oven drying and canning) on some chemical constituents of mushrooms (soluble dry matter, protein and total sugars). The analyses were performed initially at conservation and they were repeated after 6, 12 and 18 months of preservation. Since all treatments caused reduction of the dry matter content, it can be concluded that the smallest decrease during the storage period was recorded by soaked and sun dried A. blazei (1.6 g 100 g-1 FM). The maximum soluble dry matter loss was recorded at blanched and canned A. bisporus (2.8 g 100 g-1 FM). Blanching treatment of preheated (sun dried and oven dried) samples, after storage period, led the protein content to slightly decrease, between 0.4 g 100 g-1 DM and 0.8 g 100 g-1 DM. The smallest decrease of total sugars during the storage period was registered by canned, untreated A. campestris with 1.2 g 100 g-1 DM and the largest decrease was registered by blanched oven dried A. blazei with 2.9 g 100 g-1 DM.

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Mukatova, Marfuga, Natalya Aleksandrovna Kirichko, Albina Renatovna Appazova, Sergeyi Alekseyevich Skolkov, and Marina Sergeevna Vzdornova. "ON USING VOLGA-CASPIAN ZANDER’S CHEEKS IN PRODUCTION OF CANNED FISH BABY FOOD." Vestnik of Astrakhan State Technical University. Series: Fishing industry 2021, no. 2 (June 30, 2021): 144–52. http://dx.doi.org/10.24143/2073-5529-2021-2-144-152.

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The article considers the purpose of the research as defining the possibility of using recycled fish raw material (zander’s cheeks and fat) in production of canned fish baby food. The components of the developed pasteurized canned fish “Sudachok” (heads and cheeks of pike perch, blanched carrots, oatmeal or buckwheat flour, fat from zander’s intestine, concentrated fish broth prepared from zander’s head and vertebral bones) were tested for the concentration of fat, protein, carbohydrates; zander’s muscle tissue - for the concentration of essential amino acids. It was determined that zander’s cheeks make up 4.4 - 8.8% of head’s mass, they being high-protein tissue (protein content is more than 19%), low-fat (fat content is 0.7%) secondary raw material and contain non-protein nitrogen (NPN), where formol and titrate nitrogen (FTN) and volatile bases nitrogen (VBN) are 370.5, 39.3 and 8.0 mg/100g, respectively. Formulations were developed and the pasteurized fish cans for babies were produced using zander’s cheeks and vegetable components (carrots, oatmeal flour, or buckwheat flour), fat and concentrated broth from boiling zander’s head bones. The composition has an optimized protein and fat content. In terms of quality, the pilot samples of canned fish with the corrected number of individual components of the recipe were found to meet the requirements of All-Union State Standard 29276 “Canned fish for baby food”.

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GORMLEY, T. R., and P. E. WALSHE. "Shrinkage in canned mushrooms treated with xanthan gum as a pre-blanch soak treatment." International Journal of Food Science & Technology 21, no. 1 (June 28, 2007): 67–74. http://dx.doi.org/10.1111/j.1365-2621.1986.tb01931.x.

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9

Williams, Danielle, Teddy Morelock, and Eddy Stiles. "CANNING AND TASTING EVALUATION OF THE SOUTHERNPEA COOPERATIVE TRIAL IN ARKANSAS." HortScience 40, no. 3 (June 2005): 876e—876. http://dx.doi.org/10.21273/hortsci.40.3.876e.

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There are four southernpea breeding programs left in the United States: USDA-South Carolina, Louisiana, Texas and the largest at University of Arkansas. Selected breeding lines from these programs are grown in the Southernpea Cooperative Trial along with industry standards as checks. The yield trial is conducted in Alabama, Arkansas, Louisiana, Oklahoma, South Carolina, and Texas. Each location collects yield data; at the University of Arkansas-Fayetteville samples are also canned at the Department of Food Science Pilot Plant Facility. The process we use for canning southernpeas is similar to that used in the industry. Dry weights are recorded then soaked overnight in water. Imbibed weights are recorded after the peas are drained, blanched, and cooled. A weighed amount of peas are placed in each can; prepared brine (water, salt, and preservatives) is poured to the top of the can. The cans are sealed then cooked in a retort. The cans set a month before the tasting evaluation. For the tasting evaluation we use a minimum of 10 individuals for a consumer panel. Panelists rate pea color, liquor color, wholeness, texture, flavor, and the general appearance on a scale of 1–10, 10 being best. The industry standards are included, these are used as checks. This allows breeders to see how their lines look and taste as a canned product.

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Gocan, Tincuța-Marta, Ileana Andreica, Gheorghe Poșta, Dănuț-Nicolae Măniuțiu, Sándor Rózsa, and Emese Egyed. "THE EFFECT OF BLANCHING TEMPERATURE ON THE TEXTURE OF LACTIC FERMENTED CUCUMBERS (Cucumis sativus L.)." Current Trends in Natural Sciences 10, no. 19 (July 31, 2021): 321–27. http://dx.doi.org/10.47068/ctns.2021.v10i19.041.

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In the history of mankind, the use of canned vegetables has been a source of ensuring a diverse range of vegetables in winter and has led to the development of cropping systems with technological features specific to industrialization. The effects of blanching temperature on the texture and quality of cucumber fruits under the conditions of lactic fermentation have been important topics of study over time. In comparison, in this paper we studied the complex influence of fermentation time (25 days) and temperature level (22 °C) on qualitative aspects such as pH level, total acidity and salt concentration change. Two different temperatures were also used for blanching with the salt solutions, 96 °C and 67 °C. The results of this study show that iodized sea salt was useful for whole pickles because they showed a better taste and texture. Pickled cucumbers blanched at 96 °C showed a better texture and lower acidity than those at 67 °C.

11

Wisker, Elisabeth, Thomas F. Schwejzer, Martina Daniel, and Walter Feldheim. "Fibre-mediated physiological effects of raw and processed carrots in humans." British Journal of Nutrition 72, no. 4 (October 1994): 579–99. http://dx.doi.org/10.1079/bjn19940061.

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Fibre-mediated physiological effects of raw and processed carrots were investigated in twenty-four young women under strict dietary control in two randomized crossover studies. For 3 weeks between 405 and 688 g of either raw frozen, blanched or canned carrots (first study), or raw or raw frozen carrots (second study) were consumed in addition to a low-fibre basal diet. Carrots provided 15 g dietary fibre (DF)/d. Total DF intake was 16.0 to 1.90 g (control periods) and 31 to 34 g (experimental periods). Faecal bulking effects of raw and processed carrots were similar (between 2.4 and 3.7 g additional stool/g carrot fibre in the diet). Faecal excretion of dry matter, fibre, and protein also increased significantly during carrot consumption. Fermentability of carrot fibre constituents was high (91–94%) and independent of processing, in spite of differences in the distribution of soluble and insoluble fibre and in the texture of raw and processed carrots. There was no effect of either type of carrot on serum total and high-density-lipoprotein-cholesterol or on faecal bile acid excretion.

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ANDERSON, JEAN E., ROBERT R. BEELMAN, and STEPHANIE DOORES. "Persistence of Serological and Biological Activities of Staphylococcal Enterotoxin A in Canned Mushrooms." Journal of Food Protection 59, no. 12 (December 1, 1996): 1292–99. http://dx.doi.org/10.4315/0362-028x-59.12.1292.

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Outbreaks in 1989 of staphylococcal food poisoning linked to the consumption of imported canned mushrooms indicated that staphylococcal enterotoxins (SE) may survive a commercial retort process. To examine this possibility, fresh mushrooms were blanched in boiling water for 5 min and cooled 5 min in sterile water inoculated with enterotoxigenic type A Staphylococcus aureus strain 743, to yield approximately 1.3 ×103 staphylococci per g. Inoculated mushrooms were incubated 20 h at 30°C to simulate time-temperature abuse prior to canning. Mushrooms were sealed in 211 × 212 cans and thermally processed in a still retort to F values of 7, 12, and 18 min at 121 and 127°C. Pre- and post-thermal process staphylococcal enterotoxin A (SEA) serological activity was estimated from a standard curve with purified SEA using a commercial enzyme-linked immunosorbent assay (ELISA) kit. SEA was chromatographically separated from 4-can composite extracts of each F value and temperature. A feline emetic assay was used to determine the biological activity. The dose, administered on a body-weight basis, was equivalent to approximately 0.5 servings of mushrooms and brine for humans. The presence of SEA in the samples was confirmed by Western blotting using anti-SEA immunoglobulin G (IgG). The pre-thermal-process concentration of SEA was about 58 ng/g of mushrooms. Serological and biological activities were detected after all sterilizing values tested at 121 and 127°C. The inactivation of serological activity occurred in two phases, with a rapid initial rate and a distinctly slower rate at higher F values. Attenuation of biological activity, noted by a reduction in the number of emetic episodes and an increase in time to an emetic response, was observed with increasing F values of the processes.

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Yoon, Ji-Seon, Hyungjae So, Beomsung Joo, Jihong Park, In-Seong Jeong, Gi-Jong Lee, and Jinho Park. "A Canine Case of Nocardia africana Infection Detected by Matrix-Assisted Laser Desorption Ionization—Time-of-Flight Mass Spectrometry." Veterinary Sciences 9, no. 6 (June 1, 2022): 265. http://dx.doi.org/10.3390/vetsci9060265.

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Nocardiosis, a rare infectious disease in dogs and cats, is caused by Gram-positive aerobic actinomycetes of the genus Nocardia. A one-year-old castrated male Great Dane was presented with clinical signs of an ulcerated nodule on the right ear, which was observed after two weeks of treatment with cyclosporine and prednisolone due to idiopathic hepatitis. Cytological examination revealed pyogranulomatous inflammatory cells and blanched filamentous rods. To detect infectious agents, serosanguinous discharge of the nodule was subjected to bacterial and fungal cultures. For phenotyping of the infectious agents, colonies on blood agar culture plates were further analyzed by matrix-assisted laser desorption ionization (MALDI)-time-of-flight (TOF) mass spectrometry (VITEK MS). The MALDI-TOF spectra were identified as N. africana. Thus, the present case was diagnosed as cutaneous nocardiosis. The skin lesions of ulcerated nodules with fistulous tracts were gradually resolved by the administration of meropenem (8 mg/kg TID, IV) and doxycycline (5 mg/kg BID, PO). Although complete resolution of the skin lesions was observed on day 91 after the initial presentation, single administration of doxycycline was continued until day 198 after the initial presentation to prevent recurrence. To the best of our knowledge, this is the first report of Nocardia africana infection in a dog. In addition, our results show that MALDI-TOF mass spectrometry analysis could be a useful tool for the detection of Nocardia. spps.

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Vilanueva, Joselin, Roland Damaschini, Roger Leroux, Christian Coudevylle, Alain Jucha, Cédric Magdelaine, Aziz Zogaghi, Marie Laure Bouygues, and René Farcy. "Les cannes blanches électroniques à interfaces sonores ou vibro-tactiles : aides à l’autonomie et à la sécurité du piéton aveugle." Sciences et Technologies pour le Handicap 2, no. 2 (December 30, 2008): 187–99. http://dx.doi.org/10.3166/sth.2.187-199.

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Hama, Moutaleb Oumarou, Issoufou Amadou, Tidjani Amza, Cheikna Daou, and Min Zhang. "Storage Time: Influence of Nano-ZnO and Soft-Sterilization on Biophysical and Quality Attributes of Canned Cowpea (Vigna unguiculata, TN 5-78)." Journal of Food Research 3, no. 3 (March 25, 2014): 10. http://dx.doi.org/10.5539/jfr.v3n3p10.

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<p>Cowpea seeds can be cooked in the dried form, sprouted, or ground into flour. This study is to investigate effect of soft-sterilization and nano-ZnO treatment on canned cowpea (TN 5-78) biophysical and quality attributes during 10 months of storage. Cowpea was blanched, ultrasonicated with nano-ZnO solution 0.025% (w/v) added prior to canning at 110 ºC for 15 min and analyzed every 2 months up to 10 month at ambient storage. Total mold and yeast count were below the limits of detection for nano-ZnO treated samples and control over the storage period though, some colonies of mesophilic bacteria were observed in the untreated samples at the 8th and 10th month of storage. There are significant differences (P < 0.05) between the treated samples and untreated one at the 10th month of storage for the pea’s firmness. No significant differences was noticed between the samples from the initial analysis to the end of storage time for the leached solids percentage (P < 0.05). Moreover, slight change in protein content and pH values were also found. The overall acceptability score of nano-ZnO treated samples remained in a good range up to 10<sup>th</sup> month of storage whereas, untreated samples was under acceptation level. Therefore, ZnO nanoparticules combined with heat can be a possible alternative approach to can foods that the quality attributes are altered by conventional thermal sterilization.</p>

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Álvarez-Castro, Luis. "Transatlantic Sex Trafficking and Imperial Anxiety in Nineteenth-Century Spanish Fiction: Trata de blancas (1889) and Carne importada (1891)." Hispanic Review 86, no. 1 (2018): 25–44. http://dx.doi.org/10.1353/hir.2018.0001.

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El hamouti, Souria. ""La carne de René", una novela de tesis." Anales de Literatura Hispanoamericana 47 (December 11, 2018): 447–54. http://dx.doi.org/10.5209/alhi.62748.

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Virgilio Piñera (1912-1979) [1] relata en esta obra las obsesiones que le afectan sobremanera y, especialmente, su fijación por el cuerpo y por el dolor que se le puede aplicar; La carne de René (1952) es una muestra constante, clara y unívoca de esta obsesión. Su experiencia vital en la Cuba del siglo XX, inmersa en la represión, su lucha personal contra las instituciones impositivas y sus intentos por hacer oír su voz por encima de ellas, lo mantienen en un permanente estado de tensión, de estigmatización y de sufrimiento, como al protagonista de su novela. Esta novela de tesis es la clara representación de la lucha interna de Virgilio Piñera, y este artículo pretende demostrar cómo a nuestro autor le persigue la idea de que al cuerpo hay que educarlo en el dolor para poder persistir. El que es capaz de soportarlo con integridad, es capaz de mantener su dignidad. La sociedad represora pretende arrebatársela para convertirlo en un ciudadano-objeto carente de individualidad y adocenado mediante el rito de iniciación al dolor. Siendo la tortura del cuerpo y de la mente la idea central de la obra, Piñera trata de trasladar al lector desde la ansiedad del sufrimiento hasta la fascinación por él, y de forma paulatina a sentir deseo por el dolor, único medio de sobrellevar esta vida. Para una mejor comprensión de estos fundamentos, resaltaremos a tres intelectuales: Maurice Blanchot explica cómo una angustia presente acerca del dolor pasado, afecta al futuro; Mircea Elíade habla acerca de su tesis sobre ritos de iniciación en comunidades impositivas; y Tzvetan Todorov de que el dolor no sólo es algo físico, sino también psicológico. [1] Virgilio Piñera nació en Cárdenas provincia de Matanzas (Cuba) un 4 de agosto de 1912 y murió el 18 de octubre de 1979 en La Habana. Nació en el seno de una familia humilde que se trasladó en 1925 a Camagüey donde Piñera estudió el bachillerato. Posteriormente fue a vivir a La Habana en cuya universidad estudió Filosofía y Letras. No fue fácil para un joven pobre lograr su título universitario. Empezó a publicar poesía en las revistas literarias de la época ya antes de acabar sus estudios universitarios. Aunque eran numerosas las revistas literarias su nivel cultural dejaba mucho que desear. El paisaje cultural tan desolador no logró que el joven Piñera necesitado de una formación literaria rica se sumiera en la frustración. Sus relaciones con intelectuales como Lezama Lima que funda Verbum y posteriormente Espuela de Plata, dos revistas literarias que fueron exponentes de la vanguardia literaria cubana, ayudaron al joven Piñera a mejorar significativamente su formación. Piñera va a participar en la dirección de esta última y más delante va a fundar su propia revista: Poeta. Publica en 1943 La isla en peso una de las mejores obras poéticas cubanas, pero, no gozó en el momento de su publicación del reconocimiento de poetas y críticos cubanos. Escribe en 1941 Electra Garrigó, su obra de teatro más importante también con mala crítica en el momento de su representación, pero que posteriormente ha sido reconocida como el inicio del teatro moderno cubano. En 1946 se instala en Buenos Aires y trabaja como funcionario de la embajada cubana como corrector y traductor. Se incorpora a la vida literaria argentina, pero sigue publicando en las revistas cubanas. Tras fuertes diferencias con Lezama Lima funda con Rodríguez Feo la revista Ciclón que ha sido referente literario en Cuba. Tras la victoria de la Revolución Cubana vive un periodo de ilusión y publica en el periódico Revolución, pero pronto sus diferencias políticas y culturales con los dirigentes de la cultura revolucionaria cubana y su condición de homosexual lo condenan al olvido.

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Copeland, Eva María. "Carne importada (costumbres de Buenos Aires). Novela médico-social. Primera parte de ‘La trata de blancas’ ed. by Luis Álvarez Castro (review)." Anales Galdosianos 58, no. 1 (2023): 153–54. http://dx.doi.org/10.1353/ang.2023.a914819.

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19

Kassama, Lamin S., and Temitope O. Sanusi. "Characterization of Phytic acid in Tempered Canned Red kidney beans (Phaseolus vulgaris) using Raman Spectroscopy." GSTF Journal on Agricultural Engineering 2, no. 1 (January 20, 2016). http://dx.doi.org/10.7603/s40872-015-0001-8.

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AbstractRapid and non-invasive analytical method for quality control is a priority for the food industry, hence the objective of this study is to use Raman spectroscopy (RS) to identify phytic acid in RKB. Phytic Acid was extracted from treated ground dry RKB, while standard concentration of PA was prepared from a PA solution 50% w/w. Extracted samples and standard solutions were analyzed using the RS. The laser light beams focused on the PA samples generated molecular bond vibrations which resulted to inelastic scattering of photons in the light beam. The result showed that P-O-C, and P=O which are bonds identified with PA emitted light intensities at wavelength 858.13, and 1198.04 nm, respectively. Correlation (0.93) was established between results obtained for the standard RAMAN spectroscopy method and UV spectrophotometric method. Canned BL treatments showed increased concentration with blanched samples with lowest concentration (0.1175 g/mL) for P-O-C. Thus, the correlation established is indicative that the RS has potential applications in the food industry.

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Dönmez-Colin, Gönül. "Istanbul 2007." Kinema: A Journal for Film and Audiovisual Media, November 20, 2007. http://dx.doi.org/10.15353/kinema.vi.1158.

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ISTANBUL INTERNATIONAL FILM FESTIVAL Istanbul International Film Festival (31 March-15 April 2007) celebrated its 26th birthday this spring with more than 200 films from around the world. This year, for the first time in its history, the festival opened with a film by a Turkish director, Ferzan Özpetek although the Italian production Saturn Opposite about depressed 40-year olds nostalgic about their youth, featuring some of the well-known actors of Italy could hardly be considered a Turkish film. The closing film was the US production, The Good German by Steven Soderbergh featuring George Clooney and Cate Blanchett. The films that compete for the Golden Tulip award are chosen for their relation to art and the artist or are adaptations from literary works. The fact that Istanbul takes place shortly before Cannes makes it rather difficult to find quality films for the International Competition, which had not been previously screened elsewhere....

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Prassack, Kari A., and Laura C. Walkup. "Maybe So, Maybe Not: Canis lepophagus at Hagerman Fossil Beds National Monument, Idaho, USA." Journal of Mammalian Evolution, January 1, 2022. http://dx.doi.org/10.1007/s10914-021-09591-4.

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AbstractA canid dentary is described from the Pliocene Glenns Ferry Formation at Hagerman Fossil Beds National Monument, south-central Idaho, USA. The specimen possesses traits in alliance with and measurements falling within or exceeding those of Canis lepophagus. The dentary, along with a tarsal IV (cuboid) and an exploded canine come from the base of the fossiliferous Sahara complex within the monument. Improved geochronologic control provided by new tephrochronologic mapping by the U.S. Geological Survey-National Park Service Hagerman Paleontology, Environments, and Tephrochronology Project supports an interpolated age of approximately 3.9 Ma, placing it in the early Blancan North American Land Mammal Age. It is conservatively referred to herein as Canis aff. C. lepophagus with the caveat that it is an early and robust example of that species. A smaller canid, initially assigned to Canis lepophagus and then to Canis ferox, is also known from Hagerman. Most specimens of Canis ferox, including the holotype, were recently reassigned to Eucyon ferox, but specimens from the Hagerman and Rexroad faunas were left as Canis sp. and possibly attributed to C. lepophagus. We agree that these smaller canids belong in Canis and not Eucyon but reject placing them within C. lepophagus; we refer to them here as Hagerman-Rexroad Canis. This study confirms the presence of two approximately coyote-sized canids at Hagerman and adds to the growing list of carnivorans now known from these fossil beds.

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