1,721,078 research outputs found
Gelation properties of casein micelles during combined renneting and bacterial fermentation:effect of concentration by ultrafiltration.
No full textThe objective of this study was to determine the effect of concentration of milk by ultrafiltration on the development of the gel structure induced by a combination of acidification (with mesophilic cultures) and rennet. As the initial aggregation was driven by rennet, all samples showed a similar initial gelation point and differences were observed after, during further acidification. All samples reached a maximum elastic modulus (G') value, and then a breakdown of the structure occurred at a pH ranging from 6 to 5.6, depending on protein concentration. At pH similar to 5.0 a maximum of tan delta (where delta is the phase angle) was observed, and the pH maximum depended on the concentration level. These differences were due to different rates of calcium release. This study clearly describes the molecular details occurring during mixed coagulation and allows for a better understanding of the processes occurring during making of quark-type cheeses
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
Crisi generalizzate convulsive scatenate dalla somministrazione parenterale di citicolina?
No full textVariations 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
Complicated optic atrophy (Bher's disease)associated with epilepsy and aminoacid imbalance
No full textSheep’s and goat’s dairy products in Italy: technological, chemical, microbiological, and sensory aspects - A review
No full textDairy sheep and goat breeding in Europe is most common around the Mediterranean basin,
particularly in France, Greece, Italy, and Spain. The milk of sheep and goat is mainly reserved
for cheese making that is usually conducted at farm level or in small local dairies. A large
part of the production, principally for sheep milk cheese, is protected by the European
Community (EC) regulations: the Protected Designation of Origin (PDO) and the Protected
Geographic Indication (PGI). These designations constitute an element for the protection of
the biodiversity, i.e. territory, animals, microbes, practices, and production systems. Microbiological
features and diversity of sheep and goats milk compared to the cow’s milk, give
peculiar attributes to the cheeses. In several cases, rennet paste, produced from the abomasa
of the suckling lambs or kids is used, strongly influencing chemical and sensory characteristics
of the cheeses. In this review the technological, microbiological, chemical, and sensory
aspects of the PDO and PGI Italian sheep and goat dairy products are reported
Effetto delle condizioni di utilizzo della transglutaminasi sulla coagulazione presamica del latte di capra.
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