A question of segregation: ‘ GM - free’ maize bread in Portugal

We describe the maize supply chain in Portugal for maize bread, a traditional bread type. As this bread is not labelled as ‘contains genetically modified organisms’ it should not contain more than 0.9 per cent genetically modified ingredients. On the basis of interviews we identify a general lack of documentation of the presence or absence of genetically modified ingredients along the complete supply chain (farmers, traders, mills and bakeries). Part of this deficiency is probably driven by a lack of awareness of the labelling rules at the end of the supply chain.

Producción y consumo de pan en Córdoba a fines de la Edad Media

Este trabajo pretende ser una aproximación más al conocimiento de un alimento fundamental en la dieta del hombre medieval -el pan- centrado en la ciudad de Córdoba durante el siglo XV. Analiza el proceso de producción del pan desde que el cereal llegaba a la ciudad hasta que, tras su molturación y cocción, era consumido bajo la forma de pan o de otros productos secundarios, describiendo detenidamente el funcionamiento de molinos y hornos. Se distingue entre el pan elaborado de manera profesional por parte de los panaderos y el de fabricación doméstica. Además se abordan los lugares, precios y condiciones de venta, así como las modalidades de pan existentes y su índice de consumo. Se incluye también un apéndice con la relación de hornos documentados en la ciudad entre 1460 y 1525.

The scarcity of grain considered: or, A statement of the impolicy of the late and present price of grain, the consequences resulting from it, and means suggested for its prevention in future: in which the practices of farmers, millers, and bakers, are alluded to, and the insufficiency of the present corn laws fully demonstrated.

Mode of access: Internet.

Book review of Donald, S.H., & Gammack, J.G. 2007. Tourism and the Branded City : Film and Identity in the Pacific Rim. Aldershot : Ashgate.

In the decade since the destination branding literature emerged (see for example Pritchard & Morgan 1998, Dosen & Vransevic 1998), only a few books have been published. These are Morgan et al.’s (2002, 2004) edited volumes of international case studies and conceptual papers, and Baker’s (2007) practitioner perspective on branding small cities in the USA. This work by Stephanie Donald and John Gammack is the first research-based text related to destination branding, and is a welcome and timely addition to the field. In the foreword to the first issue of Place Branding and Public Policy, editor Simon Anholt (2004, p. 4) suggested “almost nobody agrees on what, exactly, branding means”, when he described place branding practice as akin to the Wild West. Indeed, this lack of theory was one of the motivators for the authors of this text. Tourism and the Branded City is part of Ashgate’s New Directions in Tourism Analysis series, edited by Dimitri Ioannides. The aim of the series is to address the gap in published theory underpinning the study of tourism, with a particular interest in non-business disciplines such as Sociology, Social Anthropology, Human and Social Geography, and Cultural Studies...

João de Mattos: as aventuras de um padeiro na luta pela liberdade e pela dignidade da profissão (1876-1912)

Este trabalho dissertativo é um estudo sobre as memórias deixadas por João de Mattos em seu Manuscrito, intitulado, Histórico Social de 1876 a 1912. Tal autor viveu, inicialmente, em Santos até 1876, a partir de 1877 em São Paulo e após 1878 no Rio de Janeiro. No referido Manuscrito, João de Mattos relata suas aventuras pela conquista da liberdade e sua luta por uma vida digna para a categoria dos padeiros. A dissertação examina a trajetória de Mattos e de seus companheiros na organização de três associações criadas pelos empregados de padarias no Rio de Janeiro: O Bloco de Combate dos Empregados de Padarias; a Sociedade Cooperativa dos Empregados de Padarias no Brasil; e a Sociedade Cosmopolita Protetora dos Empregados de Padaria. Além disso, analisa a presença dos trabalhadores da categoria em três momentos singulares da História: Na abolição, nas campanhas republicanas e no movimento operário.

New members of the chiral pool:  -hydroxypiperidine carboxylates from bakers' yeast reductions of the corresponding keto-esters.

. Knight, David W.; Lewis, Neil; Share, Andrew C.; Haigh, David. Chem. Dept., Univ. of Nottingham, Nottingham, UK. Tetrahedron: Asymmetry (1993), 4(4), 625-8. CODEN: TASYE3 ISSN: 0957-4166. Journal written in English. CAN 120:54423 AN 1994:54423 CAPLUS (Copyright (C) 2009 ACS on SciFinder (R)) Abstract Redn. of the keto-piperidinecarboxylates I and II with fermenting bakers' yeast produced the corresponding hydroxy-esters III and IV in good yields with >99% diastereomeric excess and >93% enantiomeric excess in both cases.

 -Hydroxypiperidinecarboxylates: additions to the chiral pool from bakers' yeast reductions of  -ketopiperidinecarboxylates.

Knight, David W.; Lewis, Neil; Share, Andrew C.; Haigh, David. Chemistry Department, University of Nottingham, Nottingham, UK. Journal of the Chemical Society, Perkin Transactions 1: Organic and Bio-Organic Chemistry (1998), (22), 3673-3684. Publisher: Royal Society of Chemistry, CODEN: JCPRB4 ISSN: 0300-922X. Journal written in English. CAN 130:153545 AN 1998:715806 CAPLUS (Copyright (C) 2009 ACS on SciFinder (R)) Abstract Redn. of the piperidine keto esters, e.g., I, using fermenting bakers' yeast provides high yields of the corresponding hydroxy esters, e.g., II, exclusively as the cis-diastereoisomers and with good levels (?80%) of enantiomeric enrichment. The relative stereochemistries of the products were deduced from NMR data while the abs. configurations were detd. by degrdn. to known piperidinemethanol derivs. or, in the case of hydroxy ester III, by homologation to (R)-3-quinuclidinol IV.

Development of small and medium-sized enterprise horizontal innovation networks: UK agri-food sector study

Within the management literature, there is an emergent discourse on horizontal collaboration among small and medium-sized enterprises (SMEs), whereby individual rivalries are overcome by the need for more resources and innovation, leading to increased competitiveness through joint product development. In particular, a number of these horizontal collaborations between SMEs have occurred within the agri-food sector. As a consequence, this article aims to explore the longitudinal development of horizontal innovation networks within an artisan bakers’ network as part of the UK SME agri-food sector. An interpretivist research approach was used, whereby the development and evolution of an artisan bakers’ horizontal network was studied over a 27-month period. The findings, as summarised in conceptual models which draw upon knowledge-based open innovation and social network constructs, illustrate that a complex three-stage life cycle development occurred within the bakers’ horizontal network.

Evaluation of the in vitro biological activities of extracts from carob tree and mediterranean oaks

Dissertação mest., Engenharia Biológica, Universidade do Algarve, 2009

Improvement of the alcohol dehydrogenase from baker's yeast using polymers and salts for alcohol determinations in beverages

An alcohol dehydrogenase (ADH) was purified from dry baker’s yeast. This is a key enzyme of the primary short-chain alcohol metabolism in many organisms. In the present study, the obtained enzymatic preparation of baker’s yeast, containing 2.7 U/mg of ADH, was used in the reactions. The purified extract of the ADH obtained from Fermix commercial dry yeast, presented the highest activity and purification factor when ammonium sulfate was added in the precipitation of protein, in the range 35-60% (w/v). The enzymatic preparation was maintained for 2 months in the lyophilized form at 4ºC (retention of 96.2% of activity) in the presence of 1 mmol/L of sodium azide, and it maintained 47% of activity for 30 days at 30°C in the presence of 15% PEG. The assays of ethanol (detection range 5 mM -150 mM or 2.3 x 10-4 – 6.91 x 10-3g/L) in different samples in alcoholic beverages, presented a maximum deviation of only 2.1%. Assays of recovery of the substrate (99.25%) added in the wine showed that the methodology is viable for this sample type. The standard curve and the analytic curve of this method meet the conditions of precision, sensitivity, simplicity, and low cost, required for a useable analytical method.

CTAB, Triton X-100 and freezing-thawing treatments of Candida guilliermondii: Effects on permeability and accessibility of the glucose-6-phosphate dehydrogenase, xylose reductase and xylitol dehydrogenase enzymes

Cells of Candida guilliermondii (ATCC 201935) were permeabilised with surfactant treatment (CTAB or Triton X-100) or a freezing-thawing procedure. Treatments were monitored by in situ activities of the key enzymes involved in xylose metabolism, that is, glucose-6-phosphate dehydrogenase (G6PD), xylose reductase (XR) and xylitol dehydrogenase (XD). The permeabilising ability of the surfactants was dependent on its concentration and incubation time. The optimum operation conditions for the permeabilisation of C. guilliermondii with surfactants were 0.41 mM (CTAB) or 2.78 mM (Triton X-100), 30 degrees C, and pH 7 at 200 rpm for 50 min. The maximum permeabilisation measured in terms of the in situ G6PD activity observed was, in order, as follows: CTAB (122.4 +/- 15.7 U/g(cells)) > freezing-thawing, , (54.3 +/- 1.9 U/g(cells)) > Triton X-100 (23.5 +/- 0.0 U/g(cells)). These results suggest that CTAB surfactant is more effective in the permeabilisation of C. guilliermondii cells in comparison to the freezing-thawing and Triton X-100 treatments. Nevertheless, freezing-thawing was the only treatment that allowed measurable in situ XR activity. Therefore, freezing-thawing permeabilised yeast cells could be used as a source of xylose reductase for analytical purposes or for use in biotransformation process such as xylitol preparation from xylose. The level of in situ xylose reductase was found to be 13.2 +/- 0.1 U/g(cells).

Empirical and fundamental mechanical tests in the evaluation of dough and bread rheological properties

Bread dough and particularly wheat dough, due to its viscoelastic behaviour, is probably the most dynamic and complicated rheological system and its characteristics are very important since they highly affect final products’ textural and sensorial properties. The study of dough rheology has been a very challenging task for many researchers since it can provide numerous information about dough formulation, structure and processing. This explains why dough rheology has been a matter of investigation for several decades. In this research rheological assessment of doughs and breads was performed by using empirical and fundamental methods at both small and large deformation, in order to characterize different types of doughs and final products such as bread. In order to study the structural aspects of food products, image analysis techniques was used for the integration of the information coming from empirical and fundamental rheological measurements. Evaluation of dough properties was carried out by texture profile analysis (TPA), dough stickiness (Chen and Hoseney cell) and uniaxial extensibility determination (Kieffer test) by using a Texture Analyser; small deformation rheological measurements, were performed on a controlled stress–strain rheometer; moreover the structure of different doughs was observed by using the image analysis; while bread characteristics were studied by using texture profile analysis (TPA) and image analysis. The objective of this research was to understand if the different rheological measurements were able to characterize and differentiate the different samples analysed. This in order to investigate the effect of different formulation and processing conditions on dough and final product from a structural point of view. For this aim the following different materials were performed and analysed: - frozen dough realized without yeast; - frozen dough and bread made with frozen dough; - doughs obtained by using different fermentation method; - doughs made by Kamut® flour; - dough and bread realized with the addition of ginger powder; - final products coming from different bakeries. The influence of sub-zero storage time on non-fermented and fermented dough viscoelastic performance and on final product (bread) was evaluated by using small deformation and large deformation methods. In general, the longer the sub-zero storage time the lower the positive viscoelastic attributes. The effect of fermentation time and of different type of fermentation (straight-dough method; sponge-and-dough procedure and poolish method) on rheological properties of doughs were investigated using empirical and fundamental analysis and image analysis was used to integrate this information throughout the evaluation of the dough’s structure. The results of fundamental rheological test showed that the incorporation of sourdough (poolish method) provoked changes that were different from those seen in the others type of fermentation. The affirmative action of some ingredients (extra-virgin olive oil and a liposomic lecithin emulsifier) to improve rheological characteristics of Kamut® dough has been confirmed also when subjected to low temperatures (24 hours and 48 hours at 4°C). Small deformation oscillatory measurements and large deformation mechanical tests performed provided useful information on the rheological properties of samples realized by using different amounts of ginger powder, showing that the sample with the highest amount of ginger powder (6%) had worse rheological characteristics compared to the other samples. Moisture content, specific volume, texture and crumb grain characteristics are the major quality attributes of bread products. The different sample analyzed, “Coppia Ferrarese”, “Pane Comune Romagnolo” and “Filone Terra di San Marino”, showed a decrease of crumb moisture and an increase in hardness over the storage time. Parameters such as cohesiveness and springiness, evaluated by TPA that are indicator of quality of fresh bread, decreased during the storage. By using empirical rheological tests we found several differences among the samples, due to the different ingredients used in formulation and the different process adopted to prepare the sample, but since these products are handmade, the differences could be account as a surplus value. In conclusion small deformation (in fundamental units) and large deformation methods showed a significant role in monitoring the influence of different ingredients used in formulation, different processing and storage conditions on dough viscoelastic performance and on final product. Finally the knowledge of formulation, processing and storage conditions together with the evaluation of structural and rheological characteristics is fundamental for the study of complex matrices like bakery products, where numerous variable can influence their final quality (e.g. raw material, bread-making procedure, time and temperature of the fermentation and baking).

Functional components and lipid quality assessment in vegetable foods: analytical and technological approaches

Lipids are important components that contribute very significantly to nutritional and technological quality of foods because they are the least stable macro-components in foods, due to high susceptibility to oxidation. When rancidity take place, it makes food unhealthy and unacceptable for consumers. Thus, the presence of antioxidants, naturally present of added to foods, is required to enhance shelf life of foods. Moreover, antioxidant like phenolic compounds play an important role in human health enhancing the functionality of foods. The aim of this PhD project was the study of lipid quality and lipid oxidation in different vegetable foods focusing on analytical and technological aspects in order to figure out the effects of lipid composition and bioactive compounds (phenolic compounds, omega-3 fatty acids and dietary fiber) addition on their shelf life. In addition, bioavailability and antioxidant effects of phenolic compounds in human and animals, respectively, were evaluated after consumption of vegetable foods. The first section of the work was focused on the evaluation of lipid quality impact on technological behaviour of vegetable foods. Because of that, cocoa butter with different melting point were evaluated by chromatographic techniques (GC, TLC) and the sample with the higher melting point showed the presence of fatty acids, triglycerides, 2-monoglycerides and FT-IR profile different from genuine cocoa butter, meaning an adding of foreign fat (lauric-fat) not allowed by the law. Looking at lipid quality of other vegetable foods, an accelerated shelf life test (OXITEST®), was used to evaluate of lipid stability to oxidation in tarallini snacks made up using different lipid matrices (sunflower oil, extravirgin olive oil and a blend of extravirgin olive oil and lard). The results showed a good ability of OXITEST® to discriminate between lipid unsaturation and different cooking times, without any samples fat extraction. In the second section, the role of bioactive compounds on cereal based food shelf life was studied in different bakeries by GC, spectrophotometric methods and capillary electrophoresis. It was examined the relationships between phenolic compounds, added with flour, and lipid oxidation of tarallini and frollini. Both products showed an increase in lipid oxidation during storage and antioxidant effects on lipid oxidation were not as expected. Furthermore, the influence of enrichment in polyunsaturated fatty acids on lipid oxidation of pasta was evaluated. The results proved that LC n-3 PUFA were not significantly implicated in the onset of oxidation in spaghetti stored under daylight and accelerated oxidation in a laboratory heater. The importance of phenolic compounds as antioxidant in humans and rats was also studied, by HPLC/MS in the latter section. For this purpose, apigenin and apigenin glycosides excretion was investigated in six women’s urine in a 24 hours study. After a single dose of steamed artichokes, both aglicone and glucuronide metabolites were recovered in 24 h urine. Moreover, the effect of whole grain durum wheat bread and whole grain Kamut® khorasan bread in rats were evaluated. Both cereals were good sources of antioxidants but Kamut® bread fed animals had a better response to stress than wheat durum fed, especially when a sourdough bread was supplied.

Evolution of the sexual reproduction in Veronica (Plantaginaceae) : phylogeny, phylogeography and invasion

Die geschlechtliche Fortpflanzung ist ein universelles Merkmal und erlaubt es genetische Variation innerhalb von Blütenpflanzen zu schaffen. Die Evolution der sexuellen und reproduktiven Systeme wurde hier auf mehreren zeitlichen Ebenen, in verschiedenen Arten von Lebensraum studiert und mit fast allen möglichen Methoden im Labor, im Gewächshaus sowie im Feld untersucht. Drei Hauptteile sind in dieser Arbeit enthalten und entsprechen jeweils einem unterschiedlichen Niveau der Zeit: Gattung, Untergattung und Arten. Der erste Teil zeigt, dass die PO-Verhältnisse Untersuchungen systematisch in jeder Pflanzen-Gattung oder Untergattung untersucht werden müssen. Dieses güngstige, schnelle und leistungsstarke Werkzeug kann eine Vielzahl von Informationen über die Modi der Pflanzenreproduktion produzieren, ohne die Verwendung von teuren und langen Experimenten. Darüber hinaus könnte diese Maßnahme auch ergänzende Daten über die Taxonomie dieser untersuchten Gruppen geben. Das zweite Kapitel befasst sich mehr mit der Taxonomie der Ehrenpreis(Veronica)-Arten als die beiden anderen und zeigt, dass verschiedene Ereignisse der interspezifischen Reproduktion in einem der Hotspots der Artenvielfalt in Europa (der Balkan-Halbinsel) auftreten. Die Ergebnisse zeigen, dass morphologische und genetische Daten inkongruent sind und die Analyse der Taxonomie dieser Arten oder Unterart schwierig ist. Das letzteKapitel erzählt die Geschichte einer erfolgreichen Invasion, die während des letzten Jahrhunderts in Europa ablief trotz der Tatsache, dass die Arten obligate Fremdbefruchter sind und dass keine Samen-Produktion in der Region beobachtet wurde. Dieses Manuskript erläutert den Weg der Pflanze, um die “Baker-Regel“ zu umgehen. Diese Regel besagt, dass selbst-inkompatible Arten erfolgloser bei der Invasion neuer Lebensräume sind. Dennoch schafft es die hier untersuchte Art einen großen Teil der europäischen Rasen zu bevölkern und zeigt dabei genetische und morphologische Veränderungen auf diesem Weg.rnSchließlich wird in diesen drei verschiedenen Papieren versucht, die Verbindung zwischen der Mikro-und Makroevolution in der geschlechtlichen Fortpflanzun in Ehrenpreis (Veronica) unter Betracht verschiedener sexueller Systeme und der Stammesgeschichte, sowie der Migration zu klären.

Diagnosis and Management of Grain-Induced Asthma

Grain-induced asthma is a frequent occupational allergic disease mainly caused by inhalation of cereal flour or powder. The main professions affected are bakers, confectioners, pastry factory workers, millers, farmers, and cereal handlers. This disorder is usually due to an IgE-mediated allergic response to inhalation of cereal flour proteins. The major causative allergens of grain-related asthma are proteins derived from wheat, rye and barley flour, although baking additives, such as fungal α-amylase are also important. This review deals with the current diagnosis and treatment of grain-induced asthma, emphasizing the role of cereal allergens as molecular tools to enhance diagnosis and management of this disorder. Asthma-like symptoms caused by endotoxin exposure among grain workers are beyond the scope of this review. Progress is being made in the characterization of grain and bakery allergens, particularly cereal-derived allergens, as well as in the standardization of allergy tests. Salt-soluble proteins (albumins plus globulins), particularly members of the α-amylase/trypsin inhibitor family, thioredoxins, peroxidase, lipid transfer protein and other soluble enzymes show the strongest IgE reactivities in wheat flour. In addition, prolamins (not extractable by salt solutions) have also been claimed as potential allergens. However, the large variability of IgE-binding patterns of cereal proteins among patients with grain-induced asthma, together with the great differences in the concentrations of potential allergens observed in commercial cereal extracts used for diagnosis, highlight the necessity to standardize and improve the diagnostic tools. Removal from exposure to the offending agents is the cornerstone of the management of grain-induced asthma. The availability of purified allergens should be very helpful for a more refined diagnosis, and new immunomodulatory treatments, including allergen immunotherapy and biological drugs, should aid in the management of patients with this disorder.