Search results for "Doug"
showing 10 items of 60 documents
Sourdough and cereal-based foods: traditional and innovative products
2017
Cereals represent the main crop of the five continents and contribute greatly to the diet of several populations. Cereals often undergo a fermentation before eating. This process is fundamental to confer high sensory quality, as well as to preserve and enhance the nutritional and safety aspects of the resulting products. Fermented cereal based foods are complex microbial ecosystems, mainly represented by lactic acid bacteria and yeasts. Among these products, sourdough is worldwide applied to produce breads. Sourdough technology is also used to improve the final characteristics of fortified and gluten–free breads. This chapter focuses on the use of cereals to produce the most relevant fermen…
Nürnbergin psykiatri pahuuden olemusta etsimässä
2020
Sodan jälkeen liittoutuneiden vangeiksi jääneet natsijohtajat kiinnostivat suuren yleisön ohella psyyken asiantuntijoita, jotka pyrkivät selvittämään pahuuden olemusta. Teos kertoo mielenkiintoisen ja dramaattisen tarinan korkea-arvoisia natseja tutkineesta psykiatrista, joka ei lopulta ollutkaan niin erilainen kuin tutkimuksensa kohteet. nonPeerReviewed
Virhepäätelmä argumentaatioteoreettisena käsitteenä
2004
Tieteen objektiivisuuden ehdoista
2016
Jyväskylässä 5.9.2015 pidetty Lectio Praecursoria.
Preliminary Investigation of Biogenic Amines in Type I Sourdoughs Produced at Home and Bakery Level
2022
During a survey for isolating sourdough lactic acid bacteria (LAB), 20 dough samples produced at the bakery level (BL) or home-made (HM) were collected. An enzyme-based colorimetric method revealed a total biogenic amines (BAs) concentration in the range 41.4–251.8 ppm for six (three BL and three HM) sourdoughs characterised by unpleasant odours. Eight BAs generally investigated in foods were identified and quantified from these six samples by ultra-high performance liquid chromatography tandem mass spectrometry (UHPLC–MS/MS). Only one HM sample contained almost all analysed BAs. Tryptamine was exclusively detected in HM sourdoughs (0.71–24.1 ppm). Putrescine, tryptamine, …
Approccio multiplo per l’indagine del microbiota dominante negli impasti acidi tradizionali siciliani
2011
Biodiversity of Sourdough Lactic Acid Bacteria.
2010
Modern technology of baked goods largely uses sourdoughs because of the many advantages offered over baker’s yeast. Sourdough is characterized by a complex microbial ecosystem, mainly represented by lactic acid bacteria (LAB) and yeasts, whose fermentation confers to the resulting product its characteristic features such as palatability and high sensory quality. Raw materials used in baking are not heat-treated; thus, they bring their wild microorganisms to the production process. Investigation of the composition and evolution of microbial communities of sourdough and raw materials is relevant in order to determine the potential activities of sourdough microorganisms. LAB are the main facto…
Douglas Stuart: Shuggie Bain
2022
Kirja-arvostelu teoksesta Douglas Stuart: Shuggie Bain, suom. Laura Jänisniemi, WSOY, 2022, s.496. nonPeerReviewed
Yeast microbiota associated with spontaneous fermentation of traditional wheat sourdough breads of Abruzzo region (Italy)
2010
Patērētāju uzvedību un izvēli ietekmējošie faktori: zīmolu "Douglas" un "Kolonna" analīze
2015
Bakalaura darba “Patērētāju uzvedību un izvēli ietekmējošie faktori: zīmolu “Douglas” un “Kolonna” analīze” mērķis ir identificēt zīmolu “Douglas” un “Kolonna” patērētāju uzvedību un izvēli ietekmējošos faktorus, pēc kuriem tiek iegādātas “Douglas” un “Kolonna” preces. Teorētiskajā daļā tiks apskatīts zīmols, to jēdzieni, zīmola komunikācija un instrumenti, patērētāju uzvedība un lēmumu pieņemšana, kā arī patērētāju izvēle un lojalitāte. Darba pētnieciskās metodes ir kvalitatīvā kontentanalīze, fokusgrupas intervija un aptauja. Empīriskajā daļā aplūkoti “Douglas” un “Kolonna” ietekmējošie faktori, pēc kuriem patērētāji iegādājas “Douglas”/“Kolonna” preces, kā arī analizēti patērētāju viedok…