196,063 research outputs found
Relationship between pasture and nutritional aspects of Fontina cheese manufactured in alpine farms
No full textNL4AI 2023: Overview of the Seventh Workshop on Natural Language for Artificial Intelligence (NL4AI 2023)
No full textThe Natural Language for Artificial Intelligence (NL4AI) workshop serves as a platform to explore the area situated at the intersection between Natural Language Processing (NLP) and Artificial Intelligence (AI), with a special emphasis on recent activities carried out in both fields in Italy. The seventh edition of the workshop set a new record with 23 submissions, of which 18 were accepted. The submissions span a broad spectrum of topics, encompassing foundational NLP research, applied NLP, and works that bridge the realms of NLP and AI. Notably, this edition exhibited a growing international presence, featuring contributions from authors representing 9 countries. The submissions also reflect a diversity of languages (e.g., English, French, Italian) and modalities (e.g., text, vision), underscoring the workshop's commitment to inclusivity and comprehensive exploration
Fatty acid profile and CLA content in Fontina cheese produced at different altitudes during summer pasture
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Produzione e prerogative qualitative dei pascoli alpini : riflessi sul comportamento al pascolo e l'ingestione
No full textProductive characteristics of italian alpine pastures were described both for quantitative and qualitative aspects. Particular attention was given to spatial and temporal variation models for main phytocoenosis.
Alpine pastures have high nutritional quality up to yield peaks permitting good levels of potential food intake. Inadequate alimentation of milk-cows seems to be related at first to difficulty in reaching
and procuring forage. This is why it’s prioritary to set up rational grazing management plans before the use of integration with concentred foods
Characterization of ancient wheat varieties and evaluation of their bread-making performances
No full textThe aim of this project was to investigate the milling, rheological and bread-making performances of six old wheat varieties (Clavel, Etroubles, La Salle, Rosset, Vens, Verrayes) - that were grown in Aosta Valley (a region of the Italian Alps) - in order to consider a potential reintroduction in that mountainous area. Rheological properties were evaluated during mixing (GlutoPeak, Farinograph),
three-dimensional extension (Alveograph) and proofing (Rheofermentometer). Baking performances (bread volume, height, and crumb texture) were also considered. The characteristics of the old
varieties were compared with those of a commercial wheat blend (control). Clavel, Vens, Etroubles and La Salle varieties presented milling yields (from 61.5 to 63.7%) higher than the control (60%).
Despite the high protein content (14.2-14.4%), the last three varieties exhibited poor protein quality, as shown by the low alveographic W (50-59 x 10-4 J) and P/L (0.29-0.32) values and the low
farinographic stability (1.1-1.5 min), which are characteristics of a weak flour. The Rosset variety presented a slightly lower protein content (13.7%) but higher W (208 x 10-4 J) and P/L (0.57) values
and higher stability (7.5 min) than Vens, Etroubles and La Salle samples. In addition, no structural collapse was observed during Rosset dough leavening. As regards the bread, Rosset exhibited the
highest loaf volume (2.4 ml/g). Considering all the results, among the ancient varieties, Rosset can be considered the most suitable for bread-making
Characterization of ancient wheat varieties and evaluation of their bread-making performances
No full textSince the last century, breeding programs focus on the selection of new varieties of common wheat (Triticum aestivum) with superior agronomic (e.g. yield, resistance to diseases) and technological (e.g. high protein, high bread volume) characteristics. The gradual disappearance of the cultivation of ancient varieties of wheat determined not only a decrease in wheat genetic bio-diversity but also a limited availability of cultivars suitable for marginal lands. The recovery of the germplasm of ancient varieties is a way to promote local organic farming and healthy (high digestibility and low allergen) products. The aim of this project was to investigate the milling and bread-making performances of six old wheat varieties (Clavel, Etroubles, La Salle, Rosset, Vens, Verrayes) - that were grown in Aosta Valley (a region of the Italian Alps) - in order to consider a potential reintroduction in that mountainous area. In particular, the rheological properties were evaluated during mixing (GlutoPeak, Farinograph), three-dimensional extension (Alveograph) and proofing (Rheofermentometer). Baking performances (bread volume, crumb porosity, color, and crumb texture during storage up to three days) were also considered. The characteristics of the six old varieties were compared with those of an ordinary reference flour (control). Clavel, Vens, Etroubles and La Salle varieties presented milling yields (from 61.5 to 63.7%) higher than the control (60%). Despite the high protein content (14.2-14.4%), the last three varieties exhibited poor protein quality, as shown by the low alveographic W (50-59 x 10-4 J) and P/L (0.29-0.32) values and the low farinographic stability (1.1-1.5 min) which are characteristics of a weak flour. During proofing, the dough from Vens, Etroubles or La Salle cvs was characterized by a development in height similar to that of the control sample, unfortunately followed by a rapid structural collapse. The Rosset variety presented a slightly lower protein content (13.7%) but higher W (208 x 10-4 J) and P/L (0.57) values and higher stability (7.5 min) than Vens, Etroubles and La Salle samples. In addition, no structural collapse was observed during Rosset dough leavening. The Clavel variety showed the highest milling yield (63.7%), the lowest protein content (12.2%), discrete mixing and extension properties and low dough development during proofing. The poorest rheological performances were shown by the Verrayes variety. As regards the bread, Rosset exhibited the highest loaf volume (2.4 ml/g), even higher than the control (2.3 ml/g). Moreover, bread crumb from both Rosset and Verrayes were characterized by a slow staling phenomenon, probably related to the quality/quantity traits of fiber components. Considering all the results, the ancient variety Rosset can be considered the most suitable for bread-making even when a straight-dough system is carried out. Future studies will focus on the investigation of these old varieties for the production of chemically leavened products
Dr. Duane M. Jackson, Morehouse College, July 2011
No full textThis video is a conversation with Dr. Duane M. Jackson. Dr. Jackson talks about his paper, "Recall and the Serial Position Effect: The Role of Primacy and Recency on Accounting Students' Performance." Jackie Daniel, AUC Woodruff Library, is the interviewer
"Reflections on the subject of Emigration from Europe with a view to Settlement in the United States" By M. Carey.
No full text"Reflections on the subject of Emigration from Europe with a view to Settlement in the United States: containing bried sketches of the moral and political character of those states.
By M. Carey, member of the American philosophical, and of the American Antiquarian Society, and author of The Olive Branch, Cindiciae Hibernicae, essays on banking, on political economy, and on internal improvement.
To which are now added the English editor's comments on the subject; together with Important Advice to Emigrants, and Cautions Against Impositions Practiced in the Outports
Hypothalamic-pituitary-adrenal axis responses to stress in subject with 3,4-methylenedioxy-methamphetamine ("ecstasy") use history: correlation with dopamine receptor sensitivity
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