Search results for "Visual arts"

showing 10 items of 1155 documents

Tiempos de Guerra. El soldado que salvó Spielberg

2019

During the Second World War, specifically after the Normandy Landing, American soldiers led by John Miller must risk their lives to save Private James Ryan, whose three brothers have died in the war. The only thing that is known about Private Ryan is that he launched himself with his squadron of paratroopers behind the enemy lines. The chief of staff has ordered him returned to his home in Iowa, where his bereaved mother awaits him.It is a war film where death is always present and in which Private Ryan will remember all the vicissitudes that the soldiers had to go through to save him.

Spanish Civil WarHistoryVisual Arts and Performing ArtsbiologyCommunicationWorld War IIMillerMedicine (miscellaneous)Ancient historyAdversarybiology.organism_classificationEducationRevista de Medicina y Cine
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Immobilisation of yeasts on oak chips or cellulose powder for use in bottle-fermented sparkling wine

2019

[EN] Sparkling wine production comprises two successive fermentations performed by Sacharomyces cerevisiae strains. This research aimed to: develop yeast immobilisation processes on two wine-compatible supports; study the effects of yeast type (IOC 18-2007 and 55A) and the immobilisation support type (oak chips and cellulose powder) on the fermentation kinetics, the deposition rate of lees and the volatile composition of the finished sparkling wine; compare the fermentation parameters of the wines inoculated with immobilised or non-immobilised cells. Proper immobilisation of yeast on oak chips and cellulose powder was demonstrated by electron microscopy. Total sugar consumption occurred in …

Sparkling wine productionbusiness.product_categoryTECNOLOGIA DE ALIMENTOSWineSaccharomyces cerevisiaeOak chipsMicrobiologyLeesQuercus03 medical and health scienceschemistry.chemical_compoundSparkling wineBottleImmobilisationVitisFood scienceCelluloseCellulose030304 developmental biologyWineVolatile Organic Compounds0303 health sciencesEthanol030306 microbiologyChemistryfood and beveragesEstersCells ImmobilizedYeastMicroscopy ElectronTasteFermentationComposition (visual arts)FermentationbusinessFood Science
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Guarana seed extracts as a useful strategy to extend the shelf life of pork patties: UHPLC-ESI/QTOF phenolic profile and impact on microbial inactiva…

2018

Abstract The antioxidant and antimicrobial effects of guarana seed extracts (GSE) added to pork patties were evaluated for 18 days storage at 2 ± 1 °C. Five treatments were prepared: i) without natural antioxidant [control (negative control)], ii) with BHT at 200 mg/kg (positive control), and iii) with three different concentrations: 250  mg/kg (guarana seed low dose-GSL), 500  mg/kg (guarana seed medium dose-GSM) and 1000  mg/kg (guarana seed high dose-GSH) of guarana extracts, respectively. The pH, instrumental colour (CIE L*, a*, b*), total viable counts (TVC), Pseudomonas spp. counts and lactic acid bacteria (LAB) counts, 2-thiobarbituric acid reactive substances (TBARS) and carbonyl co…

Spectrometry Mass Electrospray IonizationMeatAntioxidantSwinemedicine.medical_treatmentProtein oxidationShelf lifeAntioxidantschemistry.chemical_compound0404 agricultural biotechnologyfoodPhenolsFood PreservationPaulliniamedicineTBARSAnimalsPaullinia cupanaFood scienceChromatography High Pressure LiquidBacteriaPlant ExtractsChemistry0402 animal and dairy science04 agricultural and veterinary sciencesAntimicrobialDietary Fats040401 food science040201 dairy & animal sciencefood.foodLactic acidFood StorageSeedsComposition (visual arts)Dietary ProteinsOxidation-ReductionPRODUTOS NATURAISFood ScienceFood Research International
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Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production

2020

Abstract The present study was carried out to produce Protected Denomination of Origin (PDO) Pecorino Siciliano cheese with a multi-species lactic acid bacteria (LAB) culture, composed of starter and non-starter strains in order to reduce the microbiological variability of the products derived without LAB inoculums. To this end, cheese samples produced in six factories located in five provinces (Agrigento, Catania, Enna, Palermo and Trapani) of Sicily, and previously characterised for physicochemical, microbiological and sensory aspects, have been investigated in this work for bacterial microbiome, fatty acid (FA) composition as well as volatile organic compound (VOC) profiles. Analysis of …

Starter lactic acid bacteria030309 nutrition & dieteticsNon starter lactic acid bacteriaRaw milk ripened cheese03 medical and health scienceschemistry.chemical_compound0404 agricultural biotechnologyStarterMixed cultureCheeseLactobacillalesAnimalsSettore AGR/18 - Nutrizione E Alimentazione AnimaleFood scienceLactic AcidVolatile organic compoundsSicilyTypicalitychemistry.chemical_classification0303 health sciencesbiologyFatty acid04 agricultural and veterinary sciencesbiology.organism_classification040401 food scienceLactic acidSettore AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARIMilkchemistryMiSeq IlluminaFood MicrobiologyComposition (visual arts)BacteriaSettore AGR/16 - Microbiologia AgrariaFood Science
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What we look at in paintings: A comparison between experienced and inexperienced art viewers

2016

How do people look at art? Are there any differences between how experienced and inexperienced art viewers look at a painting? We approach these questions by analyzing and modeling eye movement data from a cognitive art research experiment, where the eye movements of twenty test subjects, ten experienced and ten inexperienced art viewers, were recorded while they were looking at paintings. Eye movements consist of stops of the gaze as well as jumps between the stops. Hence, the observed gaze stop locations can be thought as a spatial point pattern, which can be modeled by a spatio-temporal point process. We introduce some statistical tools to analyze the spatio-temporal eye movement data, a…

Statistics and ProbabilityFOS: Computer and information sciencesCoverageComputingMethodologies_IMAGEPROCESSINGANDCOMPUTERVISION01 natural sciencesStatistics - Applications050105 experimental psychologyVisual arts010104 statistics & probabilitysilmänliikkeetInformationSystems_MODELSANDPRINCIPLES0501 psychology and cognitive sciencesApplications (stat.AP)0101 mathematicspoint processPaintingPoint (typography)05 social sciencesEye movementCognitioncognitive art researchtransition probabilityGazeTest (assessment)shift functionModeling and Simulationart viewersStatistics Probability and UncertaintyPsychologyintensity
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The role of environmental factors and medium composition on bacteriocin-like inhibitory substances (BLIS) production by Enterococcus mundtii strains

2008

Bacteriocin-like inhibitory substances (BLIS)-producers Enterococcus mundtii WGWT1-1A, WGW11.2, WGJ20.1, WGJ40.2 and WGK53 from raw material origin were subjected to a study for the characterization of antimicrobial compound production under several growth conditions, including different cultivation media, growth temperatures, pHs, different concentrations and sources of nitrogen compounds, carbohydrates and other nutritional factors, and in the presence of different percentages of ethanol and NaCl. The five E. mundtii strains showed different behaviors. However, in all cases, MRS and sour dough bacteria (SDB) were found as the optimal media for BLIS production. In general, the higher BLIS …

Strain (chemistry)Enterococcus mundtiiTemperatureBiologyHydrogen-Ion Concentrationbiology.organism_classificationStreptococcaceaeMicrobiologyMicrobiologyCulture MediaBacteriocinEnterococcusBacteriocinsFood MicrobiologyFood microbiologyComposition (visual arts)batteriocine Enterococcus mundtiiBacteriaEnterococcusFood Science
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Individual Decisions and Perceived Form in Collective Free Improvisation

2015

International audience; This paper proposes a first attempt to study quantitatively Collective Free Improvisation (CFI). We report an experiment designed to study the relationship between the improvisers’ individual high-level decisions and the improvisation’s form perceived by external auditors. We recorded 16 trios in which the improvisers used a MIDI-pedal to indicate in real-time a significant change in their own musical production. Expert listeners were later asked to segment each improvisation so that we obtained their perception of the structure. By analysing the correlations between musicians’ individual decisions and listeners’ segmentation points, we discuss how the improvisation’…

Structure (mathematical logic)Improvisation[SHS.MUSIQ]Humanities and Social Sciences/Musicology and performing artsVisual Arts and Performing Artsimprovisationmedia_common.quotation_subject05 social sciencessegmentation[SHS.PSY]Humanities and Social Sciences/Psychology06 humanities and the artsMusicalinteractionsExternal auditor050105 experimental psychology060404 musicempirical musicologyPerceptionemergence0501 psychology and cognitive sciencesPsychology0604 artsMusicSimulationmedia_commonCognitive psychology
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Introduction: The Architectures of Shakespeare

2017

This introduction sketches a framework for what I would term “the architectures of Shakespeare”, taking into account Shakespeare’s use of architectural terms in order to situate the poet-dramatist’...

Structure (mathematical logic)Literature and Literary TheoryVisual Arts and Performing ArtsAestheticsSociologyVisual artsShakespeare
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From stage to brain: Montage as a new principle of scientific narrative

2013

German Dadaists, Italian and Russian Futurists and Constructivists created in their experiments multi-medial orthopedic bodies as products of collage and montage. Sergei Eisenstein, who was influenced by these experiments, organized his theatrical productions as a chain of independent fragments capable of entering any possible combination/recombination and labelled this method “montage of attractions”. He used the same montage principle not only for a new theatrical or cinematic narrative but also to conceptualize the expressive movement of the theatrical or cinematic body created on stage and on screen. Finally he conceptualized montage not only as a means of conveying movement, but also o…

Structure (mathematical logic)LiteratureLinguistics and Languagecollagelcsh:P101-410Movement (music)business.industrySubject (philosophy)forms of nonlinear scientific narrativemontagespherical bookThe artsLanguage and Linguisticslanguage.human_languagelcsh:Language. Linguistic theory. Comparative grammarVisual artsGermanHypertext (semiotics)expressive movementlanguageNarrativeSociologybusinessSign Systems Studies
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Influence of the composition and the structure of different media on the release of aroma compounds

2004

International audience; The release of 2-nonanone and hexenol (hex-4-en-3-ol) was studied in model media with different structures and compositions: water, a gel of $\beta$-lactoglobulin, gelified or non-gelified emulsions (5.0% Miglyol, 6.9% $\beta$-lactoglobulin; the gelation was realized by heating) and milk. The aroma compounds were analyzed by gas chromatography. A strong influence of the nature of the volatile compound on its behavior towards the food matrix was observed: in the case of 2-nonanone, a hydrophobic compound (log P = 2.9) with a relatively high vapor-water partition coefficient (Kmol = 33.6), the release was greatly influenced by the composition and the structure of the m…

Structure of mediareleaselibérationMatrix (chemical analysis)chemistry.chemical_compound[SDV.IDA]Life Sciences [q-bio]/Food engineeringOrganic chemistryAroma compoundChemical compositionBeta-lactoglobulinAromaChromatographybiologyChemistry$\beta$-lactoglobulinbiology.organism_classificationPartition coefficientcomposé d'arôme$\beta$-lactoglobulinebiology.proteinComposition (visual arts)Gas chromatographyaroma compound<br>---<br>Structure du milieu[SDV.AEN]Life Sciences [q-bio]/Food and NutritionrétentionFood Science
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