Search results for "Bread"
showing 10 items of 140 documents
ХЛЕБ И ПРАЗДНИК НА СИЦИЛИИ (Bread and Festivities in Sicily)
2011
Among the important parts of the traditional calendar rites in Sicily are bakery and pastry products made in special shapes. Being produced and consumed during certain rituals and being shaped to reflect their mystic connotations, these products become the integral signs of these rituals in both the constitutive and functional sense. What is refl ected in their symbolism, beliefs, and related practices is the deeply archaic peasant worldview in the framework of which these rituals had been shaped; and in particular, it is the meaning that is attached to the infl uence of chthonic forces in the cyclic reproduction of natural and social life.
Pani cerimoniali e tavole rituali in Sicilia
2019
Il pane di frumento è stato per secoli elemento costitutivo e qualificante delle mense aristocratiche e contadine della Sicilia. Esito concreto di un ciclo stagionale di lavoro, il pane è stato considerato, il cibo per eccellenza, cibo sacro. I gesti che ne precedevano e accompagnavano la preparazione e il consumo erano ritualizzati e pregni di significati trascendenti il puro atto della nutrizione. Stante il fortissimo valore simbolico da esso detenuto non sorprende che offerte e consumi collettivi di pane siano tutt’oggi attestati in numerosissime feste religiose. I pani preparati in queste occasioni non sono quelli di tutti i giorni. Essi presentano peculiari morfologie e vengono prepara…
The Emergence of Women as Main Earners in Europe
2014
This paper conducts a cross-sectional empirical research aimed at documenting the emergence of a new family model characterized by women who earn the largest share of their household income. We show that in Europe, couples with women as the main earner have started to represent a non-negligible share of the population and identify the key characteristics of couples in which women are the main earner in comparison to equal-earner couples and to couples in which men are the main earner. We undertake a comparative approach using micro-level data from the European Social Survey on 19 countries and two time periods (2004 and 2010).
Determination of acrylamide in foods by pressurized fluid extraction and liquid chromatography-tandem mass spectrometry used for a survey of Spanish …
2006
An automated and rapid method for the determination of acrylamide in different food products is presented. The method involves pressurized fluid extraction (PFE) of foods with acetonitrile and precipitation with Carrez reagents. The final extract is analysed by liquid chromatography coupled to electrospray ionization tandem mass spectrometry (ESI-MS-MS). The main parameters affecting the performance of ESI-MS-MS and PFE were optimized using a design of experiments approach. The limit of quantification of the method was 5 microg kg(-1), and recoveries from incurred samples ranged between 93 and 101%. The accuracy was evaluated using the reference test materials FAPAS T3002, T3005 and T3011. …
Bread making with Saccharomyces cerevisiae CEN.PK113-5D expressing lipase A from Bacillus subtilis: Leavening characterisation and aroma enhancement
2015
Summary Lipase A from Bacillus subtilis was expressed in the yeast Saccharomyces cerevisiae CEN.PK113-5D strain as a cell wall-immobilised enzyme. The recombinant yeast was used in bread making to test the effect of lipase A on the bread properties such as rheological and aromatic properties. The results were compared to the not transformed strain and the commercial baker's yeast. The recombinant strain resulted a good leavening agent comparable to the commercial baker's yeasts provided 1% sucrose was added to the dough. Whereas, during the leavening, the trend of the rheological properties (cohesivness, gumminess and rigidity) differed from the commercial and the nontransformed (NT) strain…
Power Bus Management Techniques for Space Missions in Low Earth Orbit
2021
In space vehicles, the typical configurations for the Solar Array Power Regulators in charge of managing power transfer from the solar array to the power bus are quite different from the corresponding devices in use for terrestrial applications. A thorough analysis is reported for the most popular approaches, namely Sequential Switching Shunt Regulation and parallel-input Pulse Width Modulated converters with Maximum Power Point Tracking. Their performance is compared with reference to a typical mission in low Earth orbit, highlighting the respective strengths and weaknesses. A novel solar array managing technique, the Sequential Maximum Power Tracking, is also introduced in the trade-off a…
L'ecomuseo del grano e del pane: un percorso progettuale centrato sul design
2018
La festa di S. Giuseppe, oltre che un’importante e sentita ricorrenza religiosa, è a Salemi soprattutto la “festa dei pani”; bellissime realizzazioni di alto artigianato artistico, la cui sapienza si tramanda nelle famiglie e nelle associazioni di donne che per mesi lavorano alla produzione dell’enorme quantità delle piccole e grandi forme di pane, per rivestire le costruzioni votive che accolgono il rito della cena. Nasce quindi l’idea di proporre un “Ecomuseo del grano e del pane” nel Collegio dei Gesuiti, valorizzando e riaprendo al pubblico uno spazio di grande interesse storico-architettonico. Nell’ambito della consolidata collaborazione del Comune di Salemi con il Dipartimento di Arch…
Microbial dynamics in durum wheat kernels during aging
2020
In the present work the microbial dynamics in wheat kernels were evaluated over time. The main aim of this research was to study the resistance of lactic acid bacteria (LAB) and yeasts associated to unprocessed cereals used for bread making during long term conservation. To this purpose four Triticum durum Desf. genotypes including two modern varieties (Claudio and Simeto) and two Sicilian wheat landraces (Russello and Timilia) were analysed by a combined culture-independent and -dependent microbiological approach after one, two or three years from cultivation and threshing. DNA based MiSeq Illumina technology was applied to reveal the entire bacterial composition of all semolina samples. T…
Modeling the effect of ethanol vapor on the germination time of Penicillium chrysogenum.
2005
The influence of ethanol vapor on germination of Penicillium chrysogenum was determined on yeast nitrogen base plus glucose agar medium at 25 degrees C. Ethanol vapors were generated by 0 to 6% (wt/wt) ethanol solutions at the bottom of hermetically closed petri dishes. The logistic equation was used to describe the data as the percentage of germination versus time and to estimate the germination time. The effect of ethanol concentration on germination time was described by a new reparameterized equation, resulting in an estimated limiting ethanol concentration of 4.3%. Up to 3% ethanol, all spores germinated, and the germination time increased with increasing ethanol concentration. At 3.5 …
Occurrence of mycotoxins in refrigerated pizza dough and risk assessment of exposure for the Spanish population.
2016
Mycotoxins are toxic metabolites produced by filamentous fungi, as Aspergillus, Penicillium and Fusarium. The first objective of this research was to study the presence of mycotoxins in 60 samples of refrigerated pizza dough, by extraction with methanol and determination by liquid chromatography associated with tandem mass spectrometry (LC-MS/MS). Then, the estimated dietary intakes (EDIs) of these mycotoxins, among the Spanish population, was calculated and the health risk assessment was performed, comparing the EDIs data with the tolerable daily intake values (TDIs). The mycotoxins detected in the analyzed samples were aflatoxin B1 (AFB1), aflatoxin B2 (AFB2), aflatoxin G1 (AFG1), zearale…