1,617 research outputs found
Società Salesiana di San Giovanni Bosco
No full textAlla sintesi sugli aspetti missionari dell'Ordine, segue la serie di biografie di missionari salesiani camuni
Ballerini operai, coreogra e per polistirolo, passi a due con pendoli: record di spettatori a Venezia per Biennale Danza che chiude con il trionfo dei cinesi di Tao Dance, SImona Antonucci, Messaggero, 30 July, 2023.
No full textPDF file uploaded by the Theatre and Dance Platform for PENDULUM at Biennale Danza, Teatro alle Tese (Arsenale), Venice, Italy, 2023.Screen capture of article by Simona Antonucci for PENDULUM at Bienale Danza, Teatro alle Tese (Arsenale), Venice, Italy, 2023. Credits: Lucy Guerin and Matthias Schack-Arnott, Co-creators; Lucy Guerin with the dancers, Choreography; Matthias Schack-Arnott, Composition and Sound Design; Bosco Shaw, Lighting Design; Nick Roux, Systems Design and Programming; Rob Larsen, Pendulum Design; Harriet Oxley, Costume Design; Deanne Butterworth, Dancer; Tra Mi Dinh, Dancer; Alice Dixon, Dancer; Stephanie Halyburton, Dancer; Helen Herbertson, Dancer; Amber McCartney, Dancer; Caitlin Mewett, Understudy; Lilian Steiner, Dancer; Brendan O'Connell, Executive Producer
Rabbit meat quality with an approach to its processing using spices or specific ingredients as antioxidants
No full textDue to its low lipid content and high amounts of essential amino acids, rabbit meat is known for its excellent nutritional qualities, being very digestible and ideal for use in healthy diets. Unfortunately, rabbit meat has one of the highest lipid peroxidation susceptibilities, which restricts its use in processed food. Additionally, rabbit meat has some technological peculiarities that make it more challenging to incorporate into processed meat products, such as fragile bones, poor juiciness and a marginal anise-like flavour. But there may still be a demand for rabbit meat today. It might also be suggested as a substitute for traditional meat-based products, which are typically made with beef and pork, particularly for young children and the elderly. Moreover, ready-to-cook products, such as meatballs and burgers, may be well received by customers and new market trends could also emerge. The addition of spices can help improve the flavour and appeal of processed products made from rabbit meat while also increasing the antioxidant content and boosting nutritious value and shelf life. Furthermore, the use of natural antioxidants (spices) responds to the growing attention shown by consumers and food industries to avoid the use of synthetic molecules that diminish the products’ appeal
Commentary on: “Targeted and untargeted metabolomics applied to occupational exposure to hyperbaric atmosphere”
No full textFirst person – Simona Amodeo
No full textABSTRACT
First Person is a series of interviews with the first authors of a selection of papers published in Journal of Cell Science, helping early-career researchers promote themselves alongside their papers. Simona Amodeo is the first author on ‘Characterization of the novel mitochondrial genome replication factor MiRF172 in Trypanosoma brucei’, published in Journal of Cell Science. Simona is a PhD student in the lab of Torsten Ochsenreiter at the Institute of Cell Biology, University of Bern, Switzerland, investigating mitochondrial genome anchoring, replication and inheritance in Trypanosoma brucei.</jats:p
The effect of crop management on soil organic matter in the carbon footprint of agricultural products.
No full textGreenhouse Gas Emissions from Soil Cultivated with Vegetables in Crop Rotation under Integrated, Organic and Organic Conservation Management in a Mediterranean Environment
No full textA combination of organic and conservation approaches have not been widely tested, neither considering agronomic implications nor the impacts on the environment. Focussing on the effect of agricultural practices on greenhouse gas (GHG) emissions from soil, the hypothesis of this research is that the organic conservation system (ORG+) may reduce emissions of N2O, CH4 and CO2 from soil, compared to an integrated farming system (INT) and an organic (ORG) system in a two-year irrigated vegetable crop rotation set up in 2014, in a Mediterranean environment. The crop rotation included: Savoy cabbage (Brassica oleracea var. sabauda L. cv. Famosa), spring lettuce (Lactuca sativa L. cv. Justine), fennel (Foeniculum vulgare Mill. cv. Montebianco) and summer lettuce (L. sativa cv. Ballerina). Fluxes from soil of N2O, CH4 and CO2 were measured from October 2014 to July 2016 with the flow-through non-steady state chamber technique using a mobile instrument equipped with high precision analysers. Both cumulative and daily N2O emissions were mainly lower in ORG+ than in INT and ORG. All the cropping systems acted as a sink of CH4, with no significant differences among treatments. The ORG and ORG+ systems accounted for higher cumulative and daily CO2 emissions than INT, maybe due to the stimulating effect on soil respiration of organic material (fertilizers/plant biomass) supplied in ORG and ORG+. Overall, the integration of conservation and organic agriculture showed a tendency for higher CO2 emissions and lower N2O emissions than the other treatments, without any clear results on its potential for mitigating GHG emissions from soil
Mitigation of greenhouse gas emissions from soil in the cultivation of tomato in a Mediterranean environment.
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