1,720,981 research outputs found
THE FLAT BREADS OF THE MEDITERRANEAN AREA: VALORIZATION AND INNOVATION
Full text linkQuesta tesi di dottorato è legata al progetto PRIMA “Flat bread of Mediterranean area; innovation and emerging process and technology” - Flat Bread Mine, progetto Europeo che mira alla valorizzazione e all'innovazione dei pani piatti.This doctoral thesis is related to the PRIMA project “Flat bread of Mediterranean area; innovation and emerging process and technology” - Flat Bread Mine, aimed at the enhancement and innovation of flat breads
Traditional Italian flatbreads: cultural diversity, processing technology and future perspectives
Full text linkAbstract Flatbreads are particularly prevalent in the Mediterranean region, including Italy, where each community has its unique traditional recipe, preparation method, and baking system. This traditional narrative review provides an overview of the Italian flatbreads that have achieved national or international quality recognitions. The aims of this study are, firstly, to scientifically evaluate these flatbreads and establishing a catalog that includes both technical and cultural information, which are currently missing in the international scientific literature and, secondly, to conduct a comparative analysis of the technical and cultural diversity of traditional Italian flatbreads, outlining areas for future research development. The examined flatbreads were found to be characterized by considerable diversity, reflecting the Italian region’s diverse culinary heritage. The formulation is generally simple and includes flour, water, possibly yeast, and salt. Additional ingredients are region dependent, reflecting local availability, and include fats of animal origin, or ham, mostly found in flatbreads from Northern Italy, while olive oil or EVOO is common in flatbreads of Tuscany, Liguria, and Sardinia. The types of flour also differ regionally: Besides soft wheat flour, durum wheat semolina is used in southern Italy and Sardinia, chestnut flour in Tuscany, rye flour in Alto Adige, chickpea flour in Liguria, and corn flour in central Italy. Historically, high-extraction flour and sourdough were largely used but have been replaced by refined flour and commercial baker’s yeast over time. Flash baking (short time, high temperature) is generally adopted, and some flatbreads, typical of Sardinia, are baked twice, resulting in complete dryness and long shelf-life. In contrast, quickly prepared unleavened bread is a staple in the Tuscan-Emilian Apennines, Lunigiana, and the Po Valley. Overall, these results suggest encouraging the revival of the ancient baking tradition of using high-extraction flours and sourdough fermentation, which today are almost lost. Reintroducing these methods could increase the fiber, mineral and, vitamin content and ensure a rich sensory profile. Further research could focus on improving the nutritional quality, particularly, through salt reduction, acrylamide levels mitigation, and protein content increase. The lack of historical information highlights the need to perform historical research to gain a deeper understanding of origins, evolution and characteristics of Italian flatbreads. Graphical Abstrac
Bessarabian wild hop sourdough: Microbial characterization and effect on the physicochemical properties and flavor of the bread
No full textThe use of wild hops to prepare sourdough starter has been documented in Bulgaria and Bessarabian Moldova since the 19th century. The procedure involves foraging wild hop cones, preparing a decoction, adding corn flour and bran, spontaneously fermenting, and finally drying. To preserve this ancient culinary tradition, currently at risk of falling into disuse, this study characterized the sourdough starter sampled in Bessarabian Moldova and evaluated its effect on the physicochemical properties of bread, compared to commercial yeast. Wild hop sourdough harbored a complex microbial consortium consisting of lactic acid bacteria ( Pediococcus pentosaceus , Levilactobacillus brevis and Lactiplantibacillus plantarum ) coexisting with yeasts ( Saccharomycopsis fibuligera and Saccharomyces cerevisiae ). Bread prepared with wild hop sourdough was softer (8.76 N vs 10.52 N), more intensely colored (11.52 vs 7.45 a ∗), and richer than control in all flavor compounds related to the proteolytic and amylolytic activities of sourdough, also contributed by the lipid fraction of cornmeal. Hop sourdough protected bread against mold, extending the shelf life by more than 10 days, and increased phenolic compounds (1.21 vs 0.38 mg GAE/g d.m.) and antioxidant activity (1.75 vs 0.39 μmol TE/g by DPPH test, 2.71 vs 1.11 μmol TE/g by ABTS). Flavor improvement and protection against mold suggest broader applications in the baking industry or for other culinary preparations
Data on the nutritional and fatty acid composition, bioactive compounds, in vitro antioxidant activity and techno-functional properties of a collection of pea (Pisum sativum L.)
No full textThis dataset refers to a collection of 81 pea ( Pisum sativum L.) genotypes grown at the experimental farm “P. Martucci”of the University of Bari “Aldo Moro”sited in Valenzano, Italy (41 °01 22.1’’ N 16 °54 21.0’’ E) during the 2022–2023 growing season. The dataset reports the nutritional and fatty acid composition, bioactive compounds, in vitro antioxidant activity and techno-functional properties determined on the flour obtained by milling the seeds of each pea genotype. The aim of this study was to assess the potential and the vari- ations of these pea genotypes and provide useful informa- tion to food companies and research institutions. In addition to the study of suitable food applications, these data can be used in genetic research to identify specific genomic regions associated with key nutritional and techno-functional traits, thereby improving understanding of the underlying genetic mechanisms
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
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
Appropriate Similarity Measures for Author Cocitation Analysis
Full text linkWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
Dispelling the Myths Behind First-author Citation Counts
Full text linkWe conducted a full-scale evaluative citation analysis study of scholars in the XML research field to explore just how different from each other author rankings resulting from different citation counting methods actually are, and to demonstrate the capability of emerging data and tools on the Web in supporting more realistic citation counting methods. Our results contest some common arguments for the continued
use of first-author citation counts in the evaluation of scholars, such as high correlations between author rankings by first-author citation counts and other citation
counting methods, and high costs of using more realistic citation counting methods that are not well-supported by the ISI databases. It is argued that increasingly available digital full text research papers make it possible for citation analysis studies to go beyond what the ISI databases have directly supported and to employ more
sophisticated methods
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