1,721,064 research outputs found
Indagine sierologia riguardante la diffusione del virus Visna/Maedi (MVV) in allevamenti ovini in Italia
No full textSUMMARY - In order to gel a generai indication of thè extent of maedi-visna infection in
dairy and meat sheep flocks in Italy, a wide serological survey covering flocks in several
provinces was carried out in 1998.
Blood samples were obtained through thè courtesy of veterinary surgeons involved in testing
flocks for brucellosis. The recommendation given was to obtain blood samples from thè older
ewes in thè flocks, though on a few occasions blood samples were received from sheep under
two years old. On most farms about 10% of thè flock was bled. However if in thè sample of
ewes tested no serological positive sheep were discovered, then a further group was bled until
at least 75% of thè flock had been sampled or altematively at least one sheep had been
detected with antibodies to MV virus.
On receipt of thè blood samples sera were removed and store at -20°C lili tested. The test
used was thè agar gel immunodiffusion test (AGID). The method adopted was that described
by thè Ministry of Agriculture and Fisheries Central Veterinary Laboratory, Weybridge, UK.
The survey covered flocks in 7 of thè 21 regions in Italy and from 1 ,to 27 farms according to
thè region. Evidence of thè infection with MV virus was found in ali regions and thè number
of farms with antibody positive sheep was from 1 to 20 (44-100%).
A total of 1735 sheep were tested in 7 regions. The number tested on each farm varied from 1
to 100% partly according to thè size of thè flock. Antibodies were found in thè sera of 347
(20%)
sheep
Estudio de calidad de cerezas deshidratadas
Full text linkEl objetivo del presente trabajo fue evaluar propiedades relacionadas a la calidad de distintas cerezas deshidratadas. Se estudió la influencia de la geometría de producto (mitades y trozos), el método de deshidratación (secado por corriente de aire y liofilización), y la aplicación o no de un pretratamiento (infusión seca en sacarosa y control) sobre el encogimiento volumétrico, la higroscopicidad y la capacidad de rehidratación. Se observó en ambas geometrías que la incorporación de sacarosa mediante la aplicación del pretratamiento de infusión seca condujo a muestras igualmente encogidas, más higroscópicas y con menor velocidad de rehidratación que su control correspondiente, independientemente del método de deshidratación empleado, probablemente debido a la presencia de una costra superficial.Fil: Franceschinis, Lorena Edith. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. IDEPA - Subsede San Antonio Oeste; ArgentinaFil: Salvatori, Daniela Marisol. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. IDEPA - Subsede San Antonio Oeste; ArgentinaFil: Schebor, Carolina Claudia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentin
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
Physico-Chemical and Mechanical Properties of Apple Disks Subjected to Osmotic Dehydration and Different Drying Methods
Full text linkThe effect of sucrose infusion (SI) pretreatment and dehydration methods (freeze and air drying) on physical and textural properties of apple disks were analyzed. Dried samples were humidified between 11% and 43% relative humidity (RH) at 20 °C. Control samples (air- and freeze-dried) behaved similarly regarding water sorption and glass transition temperature. SI process caused important changes in the water sorption behavior of air-dried samples. Nuclear magnetic resonance relaxation times values (T 2) for freeze-dried apples were higher than those for air-dried samples. Samples subjected to previous SI always presented lower T 2 values because they had lower water contents. The dehydration method also affected the mechanic behavior. Air-dried samples exhibited higher F max values during puncture assay than those obtained for freeze-dried samples. SI samples showed higher F max values for both drying methods. The crust formed during air drying generated crispier materials along the whole RH range, while freeze-dried matrices were more deformable with the increase in RH. SI pretreatment also allowed diminishing browning development. The results obtained are useful in the choice of processing technologies of organoleptically acceptable dehydrated fruits for direct consumption or for their incorporation into compound foods.Fil: Sosa, Natalia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Salvatori, Daniela Marisol. Universidad Nacional del Comahue; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. IDEPA - Subsede San Antonio Oeste; ArgentinaFil: Schebor, Carolina Claudia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentin
Physical and mechanical properties of raspberries subjected to osmotic dehydration and further dehydration by air- and freeze-drying
Full text linkThe aim of this study was to analyze the effect of the application of dry and wet sucrose infusions, as pretreatments previous to air- and freeze-drying, on mechanical and physical properties of raspberries: water sorption, glass transition temperature (Tg), molecular mobility, texture and rehydration properties. Different dry and wet sugar infusions were prepared using combinations of additives: sodium bisulphite, citric acid, sodium bisulphite and citric acid, and no additives. These specific pretreatments are often used to obtain better sensorial characteristics of fruits upon further drying. After the dehydration step (air- or freeze-drying), all the samples were in the supercooled state. Pretreated samples presented lower Tg values and lower spin–spin relaxation times than control samples. Regarding texture, pretreated samples showed lower firmness than control samples. Also, freeze-dried pretreated samples showed higher firmness and lower deformability than air-dried pretreated ones. When considering the hygroscopicity, freeze-dried samples were more hygroscopic than air-dried ones. The fresh-like dried raspberries obtained could be directly consumed as snacks or incorporated in a composite food, such as a cereal mix. In this latter case, pretreated fruits would be more suitable, since their rehydration capacity at short times was relatively low.Fil: Sette, Paula Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; ArgentinaFil: Salvatori, Daniela Marisol. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; ArgentinaFil: Schebor, Carolina Claudia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentin
Pretreatments Effect in Drying Behaviour and Colour of Mature and Immature ‘Napolitana’ Sweet Cherries
Full text linkThe effect of different treatments on drying behaviour and colour of mature and immature cherries (Napolitana var.) has been studied. Drying was carried out at 70 °C with air at 4 m/s speed and 8 % relative humidity, and fruits were subjected to the following pretreatments: B (blanching), F (freezing), P (pitting), B + Dip1 (blanching and immersion in acid solution) and B + Dip1 + Dip2 (blanching and immersion in saline acid solution) which affected the drying behaviour and the colour retention of fruits for both maturity degrees. Regarding skin colour in terms of chroma and hunter a parameters, the anthocyanin retention and the evaluation of anthocyanin degradation index, both B + dip1 and B + dip1 + dip2 pretreatments led to better-quality dry products, mainly in mature cherries. Moreover, the incorporation of blanching in the combined pretreatments significantly reduced drying time. Lewis, Page and Logarithmic models were selected to represent in a simple way the thin-layer drying characteristics of pretreated cherries and to predict the process times required to reduce the moisture content to about 0.3-0.4 kg water/kg dm (aw ≤ 0.6). Logarithmic model provided the best fit to experimental data for each drying curve, based on the statistical tests used for evaluation.Fil: Pirone, Beatriz N.. Universidad Nacional del Comahue. Facultad de Cs. y Tecnologia de Los Alimentos; ArgentinaFil: de Michelis, Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnologia Agropecuaria. Centro Reg.patagonia Norte. Estacion Exptal.agrop.s.c.de Bariloche. Agencia de Extension Rural El Bolson; ArgentinaFil: Salvatori, Daniela Marisol. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Patagonia Norte. Instituto de Investigación y Desarrollo En Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina. Universidad Nacional del Comahue; Argentin
Impact of calcium on viscoelastic properties of fortified apple tissue
Full text linkThe objective of this study was to analyze the linear viscoelastic behavior of calcium impregnated apples by creep and sinusoidal tests and to correlate the changes in rheological parameters with some structure features. The effect of different Ca concentrations of impregnation solutions (0, 0.1 and 0.53%, w/w), system pressure (vacuum or atmospheric) and process time was studied. All samples showed a viscoelastic solid behavior with the storage modulus (G′) dominating the viscoelastic response. Treated apple samples with or without calcium showed a pronounced decrease in G′as compared with fresh tissue. Instantaneous compliance (J0), decay compliances (J1 and J2) and fluidity significantly increased after treatments, while retardation times were approximately constant. Impregnation at high calcium concentrations provoked severe folding of walls and/or a general inner disruption of cells with plasmolysis and membrane breakage in a different way according to the pressure applied and the treatment time, explaining the viscoelastic behavior. Changes in compliances and storage modulus values were significantly lower for apples treated under vacuum than when the treatment was performed at atmospheric pressure, suggesting that vacuum impregnation is an effective methodology to fortify apple tissue avoiding serious damage in viscoelastic properties and presumably in texture.Fil: Salvatori, Daniela Marisol. Universidad Nacional del Comahue. Facultad de Ingeniería. Departamento de Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Doctorovich, Romina S.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Alzamora, Stella Maris. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentin
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
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