Search results for "Pascal"
showing 10 items of 76 documents
L'ordine dell'amore in Blaise Pascal
2021
The author focuses on the question of love in Pascal which finds its most exhaustive treatment in the fragment on the three orders. Furthermore, it focuses on the epistemological and ethical implications of Pascal's thesis.
La filosofia in fiamme. Saggio su Pascal
2020
La filosofia, come ci proviene da Platone e Aristotele, è amore della sapienza. Di questa origine l'avvenire ha conservato ben poco. La modernità, in particolare, ha definito la forma originaria dell'abbandono dell'erotica originaria, assimilando la filosofia alla scienza all'interno del progetto di riduzione dell'ente al pensiero. Eppure, nel vivo dell'abbandono, nel cuore della modernità, Pascal riaccende la fiamma originaria. Sulla scorta di questa tesi di fondo, il saggio istituisce un confronto fra Platone, Aristotele e Pascal che lascia apprezzare una sorprendente continuità nella discontinuità fra l'antico e il moderno. Philosophy, as it comes from Plato and Aristotle, is the love of…
Pascal: la philosophie en flammes
2020
The author proposes a reading of Pascal's perspective in dialogue with the central authors of Greek metaphysics: Plato and Aristotle. The destruction of philosophy by Pascal does not undermine the premises of the first philosophers but embodies their erotic significance.
Pascal and the question of technique
2017
The purpose of the essay is to discuss some implications of Pascal's philosophical discourse on the problem of technique and his rejections of Cartesian metaphysics. Author shows a singular perspective about technic in Blaise Pascal's philosophy. This perspective marks the difference with Descartes, linking technic to hearth and memory.
Voler vedere. Sul legame fra l'amore e la visione in Blaise Pascal
2020
The text shows the link between love and vision in Pascal, passing from the question of the will and its relationship with the intellect.
Effect of high hydrostatic pressure (HPP) and pulsed electric field (PEF) technologies on reduction of aflatoxins in fruit juices
2021
Abstract The high demand of fresh-like products to meet the fruits and vegetables serving encouraged the implementation of non-thermal food processing techniques, such as high pressure processing (HPP) and pulsed electric fields (PEF), with low impact on nutritional components. The aim of the present work is to evaluate the application of HPP and PEF techniques as useful decontamination tool for aflatoxins (AFs) reduction in grape juice. Spiked grape juice samples with AFs treated by PEF or HPP were extracted using dispersive liquid-liquid microextraction (DLLME) and determined by liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS-IT). Reduction percentages of 14–29% have b…
Stability of Antimutagenic Activities in Fruit and Vegetables during High Pressure Processing
1998
Impact of processing on mineral bioaccessibility/bioavailability
2019
Abstract A review is made of the influence of processing on the bioaccessibility/bioavailability of macrominerals (Ca, P, Mg and K) and microminerals (Fe, Cu, Zn and Se). In vegetable foods, household processes (dehulling, soaking, germination and fermentation) alone or with thermal processing increase mineral bioaccessibility, mainly referred to Fe, Cu, Zn, Se and Ca. The application of thermal processing to vegetable foods has different effects upon mineral bioaccessibility, with an overall increase in Ca and Fe and a decrease in Se. In turn, there is a general positive impact upon mineral bioaccessibility in animal foods when conventional thermal processing is used with shorter times and…
Application of HPP in food fermentation processes
2020
Abstract High pressure processing (HPP) is widely used in the food industry for nonthermal pasteurization of juices, ready-to-eat meals, dairy products, pet food, etc. The pasteurization effect is induced by damaging the membranes of microorganisms (leading to cell lysis) as well as by protein denaturation, thus interrupting cellular functions such as nutrient uptake, DNA replication, etc. Nevertheless, as a thermodynamic variable, pressure can also be used to enhance the fermentative processes if applied at sublethal levels (up to 50/60 MPa) to induce metabolic shifts in microorganisms, This allows accelerating the fermentative processes or even obtaining different compounds resulting from…
Physicochemical and nutritional characteristics of blueberry juice after high pressure processing
2013
Abstract This study was carried out to investigate the impact of high pressure processing (HPP) at different pressure (200, 400 and 600 MPa) and treatment times (5, 9 and 15 min) on ascorbic acid, total phenolics, anthocyanin stability and total antioxidant capacity, were also studied at different physicochemical parameters such as pH, °Brix and color. HPP treatments resulted in more than 92% vitamin C retention at all treatment intensities. On the other hand, total phenolic content in the juice was increased, mainly after HPP at 200 MPa for all treatment times. The total and monomeric anthocyanin were similar or higher than the value estimated for the fresh juice being maximum at 400 MPa/1…