2,798 research outputs found
Aqua Traiana: le indagini fra Vicarello e Trevignano. Nuove acquisizioni e prospettive di studio
No full textNote conclusive: dal dossier archeologico alle prospettive di conservazione, valorizzazione e fruizione
No full textADDOME ACUTO PERFORATIVO CON EMPIEMA DELLA COLECISTI: RISOLUZIONE CHIRURGICA VIDEOLAPAROSCOPICA
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Storia evolutiva e biodiversità di Pinus halepensis Mill. in Italia meridionale: approccio integrato genetico e archeobotanico.
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The buffer stock model redux? An analysis of the dynamics of foreign reserve accumulation
No full textEmerging market economies have recently accumulated large stocks of foreign reserves. In this paper we address the question of what are the main factors accounting for reserve holdings in nine developing countries located in Asia and Latin America. Monthly data from January 1985 to May 2006 are used to estimate for each country the long run equilibrium reserve demand, based on the buffer stock model, the short run dynamics governing the process of reserve accumulation (decumulation) and the factors which may influence the speed of adjustment of actual to desired reserves. Cointegration analysis suggests that the buffer stock precautionary model accounts for the optimal reserve demand. The corresponding VECMs are further interpolated, using the permanent and transitory innovations decomposition procedure of Gonzalo and Ng (2001), in order to assess the relative impact of the time series on the convergence to equilibrium after a shock. Finally the (asymmetric) effect on the speed of convergence of positive/negative changes in signal variables - such as the excess reserves of the previous period, relative competitiveness and US monetary stance - is found to be significant, in line with mercantilistic and fear of floating motives for hoarding international reserves.Emerging markets reserves, cointegration, P-T components decomposition, asymmetric adjustment
Charles Brucker, Anthologie commentée des traductions françaises du xive siècle. Autour de Charles V, culture, pouvoir et spiritualité
No full textNous signalons avec retard ce travail imposant du grand spécialiste de la traduction médiévale qu’est Charles Brucker, qui a réuni un choix de cinquante et un textes «appartenant au genre de la traduction» (p. 7) réalisés entre l’extrême fin du xiiie siècle et 1416 et destinés à documenter non seulement l’activité intense de mise en français déployée par les intellectuels du xive siècle, mais aussi l’évolution de la culture avant, pendant et après le règne de Charles V le Sage.Dans la Présen..
Okra (Abelmoschus esculentus L.) Flour Integration in Wheat-Based Sourdough: Effect on Nutritional and Technological Quality of Bread
No full textThe aim of this study was to develop an innovative sourdough using dehydrated okra (Abelmoschus esculentus L.) pod flour and to use it in the production of bread. Three different flours (sun-dried S, freeze-dried F, oven-dried O) were individually mixed at 9% with wheat flour (Dough Yield 300) and fermented (N0: 8.0 log10 CFU/g) for 14 h, using Lactiplantibacillus plantarum ITM21B, Weissella cibaria C43-11 or Leuconostoc mesenteroides C43-2M. The results showed that after fermentation, the content of organic acids (lactic, acetic and propionic), exopolysaccharides (EPS), l-glutamic acid and total free amino acids (TFAA) increased and the high molecular weight proteins were converted into smaller proteins. Sourdough based on Leuc. mesenteroides and O flour (O_LeuMes) was selected to evaluate its applicability in bread making. It was included in the yeast-leavened bread formulation at 20 or 40% (0.6% and 1.21% w/w O flour replacement). The results showed that fermentation limited the negative effects of unfermented O flour on bread quality attributes, mainly the specific volume and firmness. Bread with O_LeuMes at 40% was improved in TFAA, EPS and l-glutamic acid content and showed a higher specific volume and lower moisture and firmness compared to bread with the unfermented O flour
Microbial Ecology and Nutritional Features in Liquid Sourdough Containing Hemp Flour Fermented by Lactic Acid Bacterial Strains
No full textHemp seed flour (Cannabis sativa) is a non-traditional matrix alternative to wheat for baked goods production. The aim of this study was to investigate the microbiota of two liquid sourdoughs (SLs) based on hemp or a wheat-hemp mixture, before and after spontaneous or piloted fermentation (Lactiplantibacillus plantarum ITM21B or Weissella cibaria C43-11 used as starters). Culture-dependent and -independent (high-throughput sequencing of bacterial phylogenetic V3-V4 regions of the 16S rRNA gene) methods, were used to evaluate the microbial community. The effect of fermentation on the content of bioactive molecules (polyphenols, organic acids, proteins, and amino acids) was also investigated. Results indicated that the microbial community of all SLs was mainly (99.7 divided by 100%) composed of Firmicutes and Proteobacteria, and the latter was the unique phylum before fermentation in formulations produced exclusively with hemp flour. Two PCoA plots (Test adonis with pseudo-F ratio, p > 0.05) showed no significance difference between the microbial communities of the formulations. However, the relative abundance variation at the family level in the wheat-hemp-based mixture SLs showed a significant enrichment of the Lactobacillaceae family (Kruskal-Wallis test, p = 0.04). Moreover, results confirmed hemp seed flour as a suitable fermentation substrate to obtain microbial consortia allowing for an increase in organic acids, especially lactic acid (9.12 +/- 1.22 and 7.45 +/- 0.75 mmol/kg with Lpb. plantarum and W. cibaria, respectively), in both piloted fermentations, and in polyphenols by 21% and amino acids by 158% in SL fermented by the C43-11 strain
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