1,721,027 research outputs found
Brewing of craft beer
No full textThis book provides a comprehensive picture of the main aspects of craft beer, an innovative product that is attracting growing interest from researchers and consumers worldwide. This book is aimed to collect the scientific knowledge available until now on craft beer, by including different issues concerning the history and legal definition, description of raw materials, and aspects related to the production process of the main beer styles, with emphasis on traditional and innovative microbial resources involved in the fermentative process, other than issues related to organoleptic quality, critical points and nutritional concerns, but also an issue related to the emerging problems, such as the sustainability of the production process
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Variations on the Author
Full text link“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
3D printed foods: a comprehensive review on technologies, nutritional value, safety, consumer attitude, regulatory framework, and economic and sustainability issues
No full textThree-dimensional printing can be successfully applied in the food sector to fabricate 3D foods with complex geometries, customized texture, and tailored nutritional contents. The concrete application of 3D printing to foods began in the early 2000 s. This work is aimed to provide a comprehensive overview of 3D printed foods. Details and issues concerning ingredients and technologies available for 3D food printing are supplied as well as the discussion of aspects such as nutritional values, safety, acceptability, sustainability, and legal framework of 3D printed foods.
The main 3D food applications are based on the extrusion technology and concern natively printable materials such as cereal derivatives and chocolate. However, interesting applications concern alternative ingredients such as proteins and fibres isolated from insects, algae, microorganisms, and agri-food residues. Microbiological contamination and migration of toxic substances from printer elements can occur, but effective cleaning protocols and the use of materials authorized to come into contact with foods guarantee the necessary safety standards. A serious issue concerns acceptability of 3D printed foods, since it is greatly affected by their unusual appearance. From a legal point of view, 3D printed foods should be considered as “novel foods”. 3D food printing should be considered an opportunity for the development of new business strategies as well as a way to increase the food supply chain sustainability. The future perspectives of 3D food printing include the combination of 3D food printing and cooking on a single machine and the development of the 4D printing
Appropriate Similarity Measures for Author Cocitation Analysis
Full text linkWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
An Overview on Sustainability in the Wine Production Chain
No full textDespite the great relevance of sustainable development, the absence of a shared approach to sustainable vitiviniculture is evident. This review aimed to investigate sustainability along the entire wine chain, from primary production to the finished wine, with specific attention to three key dimensions of sustainability (environmental, social, and economic) and relating measures. Therefore, it was decided to: investigate the ways in which sustainability is applied in the various stages of the production chain (wine growing, wineries, distribution chain, and waste management); analyse the regulations in force throughout the world and the main labelling systems; provide numerical information on sustainable grapes and wines; study the objective quality of sustainable wines and that perceived by consumers, considering that it affects their willingness to pay. The research highlighted that rules and regulations on organic production of grapes and wines are flanked by several certification schemes and labelling systems. Although sustainable wines represent a niche in the market, in recent years, there has been an increase in vineyards conducted with sustainable (mainly organic and biodynamic) methods, and a consequent increase in the production of sustainable wines both in traditional and emerging producing countries. Although (or perhaps precisely for this reason) no significant differences in quality are found among sustainable and conventional wines, consumers are willing to pay a premium for sustainably produced wines. This finding should encourage wineries to both put in place environmental activities and intensify their communication
Phenolic compounds and antioxidant activity of experimental and industrial table grape juices
No full textPhenolic compounds are the third most abundant constituents in grapes and derivatives
and are known to contribute to human health due to their antioxidant
and anti-mutagenic effects and their ability to prevent pathologies such as cancer
and cardiovascular diseases. Grapes and derivatives are among the most important
sources of phenolics. The purpose of the present work was the evaluation of these
compounds in experimental and industrial grape juices. Additional physico-chemical
indices were also evaluated in order to complete the juices characterization. The experimental
juices were separately produced from Italia and Red Globe table grapes
cultivars by centrifugation and crushing. Three types of industrial grape juices (Italia
cv.) were considered: A juice with medium sugar content; a juice with high sugar
content; a strongly sulphited juice. Analyses were performed on the starting grapes
and on the unpasteurized juices. The results showed a noticeable loss of phenolics
during extraction although crushing was more efficient than centrifugation. In fact,
the juices obtained by crushing showed higher phenolic contents than the juices obtained
by centrifugation (16%–19% more total phenolics, 16%–31% more flavonoids,
7%–11% more flavanols reactive with vanillin, 100% more proanthocyanidins). Strong
correlations among total phenolics and antioxidant activity of grapes and flavanols
reactive with vanillin and antioxidant activity of juices were observed. The extraction
methods significantly affected physico-chemical characteristics and antioxidant contents
of the resulting juices since centrifugation mainly acted on pulps, while trituration
involved the whole grape berries
The Willingness to Pay for Non-Alcoholic Beer: A Survey on the Sociodemographic Factors and Consumption Behavior of Italian Consumers
No full textThe Italian market for non-alcoholic beer is very small, with a volume per capita of around 0.7 L. However, there are interesting prospects for future growth for reasons ranging from strict traffic code rules on the quantity of alcohol ingested to simple curiosity. This research aimed to investigate the willingness of Italian consumers/potential consumers to pay for non-alcoholic beer. To accomplish this, a questionnaire was administered using the Google Forms application. Three hundred and ninety-two people participated in this survey voluntarily and without monetary compensation. A probit regression model was used to estimate the impact of certain sociodemographic characteristics (number of inhabitants of the place of residence, region of residence, age group, gender, education level, employment situation, and annual net income), participants’ consumption habits with respect to alcoholic beer, and participants’ knowledge of and preference for non-alcoholic beers with respect to willingness to pay for non-alcoholic beers. The prices respondents were willing to pay ranged from EUR 1.51 to 2.00 for a 33 cL glass bottle. Only two factors significantly affected (p < 0.1) non-alcoholic beer WTP, namely, “Age” and “Non-alcoholic beer color”. WTP decreased as the age of the respondents increased and was higher for the darker beer
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