246 research outputs found
Adapting Gaskell: Screen and Stage Versions of Elizabeth Gaskell’s Fiction
No full textThis book offers a range of perspectives on Elizabeth Gaskell and adaptation. The contributors – Alan Shelston, Raffaella Antinucci, Thomas Recchio, Brenda McKay, Katherine Byrne, Patricia Marchesi, Marcia Marchesi and Loredana Salis – discuss the afterlives of Gaskell’s fiction, from the author as adaptor of her own work to the role of the BBC in re-inventing Gaskell’s narratives. The volume brings together a collection that tackles the remediation of Gaskell’s fiction from Gaskell’s own time to the 21st century, enabling her to join those authors, most prominently, Shakespeare, Austen and Dickens, who have received full-length book studies on adaptations of their work. The collection, as a whole, seems to confirm the notion that since the inception of film, the number of adaptations of an author’s work equates to the writer’s canonical status. No doubt, this book will prompt many more investigations into the adaptability of Elizabeth Gaskell’s fiction.
Remediating Gaskell: "North and South" and its BBC Adaptation, 2004
No full textThis book offers a range of perspectives on Elizabeth Gaskell and adaptation. The contributors – Alan Shelston, Raffaella Antinucci, Thomas Recchio, Brenda McKay, Katherine Byrne, Patricia Marchesi, Marcia Marchesi and Loredana Salis – discuss the afterlives of Gaskell’s fiction, from the author as adaptor of her own work to the role of the BBC in re-inventing Gaskell’s narratives. The volume brings together a collection that tackles the remediation of Gaskell’s fiction from Gaskell’s own time to the 21st century, enabling her to join those authors, most prominently, Shakespeare, Austen and Dickens, who have received full-length book studies on adaptations of their work. The collection, as a whole, seems to confirm the notion that since the inception of film, the number of adaptations of an author’s work equates to the writer’s canonical status. No doubt, this book will prompt many more investigations into the adaptability of Elizabeth Gaskell’s fiction
Foreword
No full textThis book offers a range of perspectives on Elizabeth Gaskell and adaptation. The contributors – Alan Shelston, Raffaella Antinucci, Thomas Recchio, Brenda McKay, Katherine Byrne, Patricia Marchesi, Marcia Marchesi and Loredana Salis – discuss the afterlives of Gaskell’s fiction, from the author as adaptor of her own work to the role of the BBC in re-inventing Gaskell’s narratives. The volume brings together a collection that tackles the remediation of Gaskell’s fiction from Gaskell’s own time to the 21st century, enabling her to join those authors, most prominently, Shakespeare, Austen and Dickens, who have received full-length book studies on adaptations of their work. The collection, as a whole, seems to confirm the notion that since the inception of film, the number of adaptations of an author’s work equates to the writer’s canonical status. No doubt, this book will prompt many more investigations into the adaptability of Elizabeth Gaskell’s fiction.
Alternative method for hazelnuts peeling.
No full textThe paper proposes an improved peeling treatment for hazelnut fruits consisting in dipping them in a solution (NaOH 0.4 g/100 g, NaH2PO4·H2O 0.2 g/100 g) for 10 min at 50 °C, then scrubbing them with rubber rollers. The effects of the treatment on quality and peeling
of four Italian hazelnut varieties were investigated. The data collected on peeling capability showed that the treatment proposed was effective in cuticle removal with a yield of peeling higher than 90%. The comparison of chemical– physical parameters in unpeeled and peeled hazelnut samples highlights that no difference was detected in
texture, sugar, protein and a-tocopherol values. After the peeling process a significant change (p<0.05) in colour, total fat and peroxide value was observed in peeled hazelnut samples when compared with the unpeeled ones. With regard to the sensorial parameters, no significant changes were found between unpeeled and peeled hazelnut
samples. The peeling solution proposed in this study shows a good potential in industrial applications as an alternative to the usual manufacturing peeling method (roasting) that causes changes, not always desired, to some sensorial and chemical–physical parameters of the fresh fruit
Effect of Process Parameters on Partial Dealcoholizationof Wine by Osmotic Distillation
No full textThe effectiveness of the osmotic distillation process for partial dealcoholization of wine was investigated in this work. The dealcoholization process was performed using a hollow fibre membrane module and process parameters, such as hydrodynamic conditions, number of cycles, temperature and ethanol content of feed solution were investigated.
Then the partial dealcoholization of Aglianico red wine was carried out up to 2 %vol and the chemicophysical properties evaluated and compared with the initial wine. No significant differences (p<0.05) in total volatile acidity, colour, total polyphenols and organic acids content, between Aglianico and dealcoholized wine were found. Empirical correlations available in the literature for calculation of ethanol mass transfer coefficient seems able to describe with reasonable agreement the effect of operating conditions of the dealcoholization process
Evolution of quality parameters during red wine dealcoholization by osmotic distillation
No full textOsmotic distillation technique was used for the total dealcoholization of a red wine (Aglianico grape variety) up to 0.19 vol.%. The dealcoholization process was performed in subsequent cycles which gave rise wine samples at different alcoholic degrees. The effect of processing on the main chemical and physical properties of Aglianico wine was evaluated. Among wine samples, no significant differences (p < 0.05) of oenological parameters such as pH, total acidity were found. Similarly, the total phenolic, flavonoids and tartaric esters content and the composition of organic acids did not show significant differences (p < 0.05) during the process. On the contrary, colour intensity and tonality of wine samples changed significantly when the alcohol reduction was over the 6.5 vol.%. Finally, the total dealcoholized wine showed properties similar to Aglianico wine except for the volatile compounds, which decreased over 98%. Hence, flavour enrichment may be required to produce a pleasurable and delicious non alcoholic beverage from wine. (C) 2013 Elsevier Ltd. All rights reserved
The Influence of Abrasive Pretreatment on Hot Air Drying of Grape
No full textThe drying of grapes is a more complex process compared to the dehydration of other agricultural
materials due to the necessity of a pretreatment operation prior to drying. Grape drying to produce
raisins is a very slow process, due to the peculiar structure of grape peel, that is covered by a
waxy layer. Its removal has been so far carried out by using several chemical pre-treatments.
However, they cause heterogeneity in the waxes removal and create microscopic cracks. In this
paper an abrasive pretreatment for enhancing the drying rate and preserving the grape samples is
proposed. Two cultivars of grape were investigated: Regina white grape and Red Globe red grape.
The drying kinetics of untreated and treated samples were studied using a convective oven at 50 ̊C.
Fruit quality parameters such as sugar and organic acid contents, shrinkage, texture, peel damage
(i.e. by SEM analysis) and rehydration capacity were studied to evaluate the effectiveness of abrasive
pretreatment on raisins. Abrasive pretreatment contributed to reduce drying time and rehydration
time. The treated and untreated dried grapes were significantly different (p < 0.05) in
sugar and in tartaric acid content. On the contrary, no significant differences (p < 0.05) in malic
and citric acids and in texture properties between untreated and treated samples were observe
Production of low-alcohol beverages. Current status and perspectives
No full textLow alcohol beverages represent a new fast-growing sector due to major awareness about serious long-term effects of drinking and societal and individual vulnerability factors on alcohol consumption have been reported, together with consumers’ preferences.
This chapter is focused on the various techniques for low alcohol beverage production from wine and beer. Regarding wine, climate changes along with research of more intensely flavored products have produced more alcoholic wine. Regarding beer, the reduction of alcohol content aims at drinking less alcohol and familiarizing consumers with new, lower-alcoholic drinks. The main obstacles for development of these types of beverages are taste and quality.
The right process should combine efficiency in terms of energy demand and capital costs, reducing alcohol content and keeping sensory quality of beverage.
Finally, low-alcohol beverages may widen the marketing of functional beverages and satisfy the needs of different people
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