Characterisation and optimisation of the flavour of health-promoting, plantderived bitterants in functional beverages.

Flavour is a combination of taste, odour, and chemesthetic sensations. Close associations exist between these sensory modalities, and thus, the overall flavour of a food or beverage product can change when the intensity of one or more of these sensations is altered. Strategies to modify flavour are often utilized by the food industry, and are central to the engineering of new and reformulated products. For functional food and beverages, flavour modification is particularly important, as fortifying agents can elicit high levels of less than desirable sensations, such as bitterness and astringency. The application of various flavour modifying strategies can decrease the perceived intensity of these sensations, and in tum, improve the sensory profile of the product. This collection of studies describes the sensory characteristics of experimental functional beverages fortified with trans-resveratrol, (+)-catechin, and/or caffeine, and examines the impact of novel flavour modifying strategies on the perceived flavour of these beverages. In the first study, results demonstrate that the flavour profile of Cabemet Sauvignon wines fortified with 20 mglL and 200 mg/L of trans-resveratrol is not perceived as different compared to control wine (0 mglL). However, Riesling wine fortified with 200 mg/L is perceived as significantly higher in bitterness compared to 20 mglL and control. For some functional food formulations, alternative strategies for flavour modification are needed. Traditional methods, such as the addition of sucrose and sodium chloride, may decrease the perceived 'healthiness' of a product, and thus, may be sub-optimal. In a second study, high and low concentrations of five different bitter inhibiting compounds - 'bitter blockers' - (B-cyclodextrin, homoeridictyol sodium salt, carboxymethylcellulose - low viscosity, zinc sulfate, magnesium sulfate) were tested for their efficacy towards decreasing the bitterness of high and low concentrations of caffeine and (+)catechin - two health-relevant, plant-derived bitterants. B-cyclodextrin and homoeridictyol sodium salt were the most effective blockers at decreasing (+ )-catechin and caffeine, respectively. In addition to bitter blockers, additional flavour modifying strategies, either alone or in combination - may also be successful in functional food formulations. Both sucrose and rebaudioside A - a plant-derived sweetener - were effective at decreasing the bitterness of (+)catechin. When added to (+)-catechin along with B-cyc1odextrin, both sweeteners provided the most effective decrease in bitterness compared to binary, ternary, or quaternary mixtures of (+)catechin together with bitter blockers, sweeteners, andlor odourants. The perceived intensity of sensations elicited by sweeteners and odourants was not affected by the addition of bitter blockers, and thus, their impact within these complex matrices is minimal. In addition, withinmodal (taste-taste) compared to cross-modal (taste-odour) sensory interactions were more effective at decreasing the bitterness of (+ )-catechin. Overall, results from these studies demonstrate that certain novel, alternative flavour modifying approaches may be successful towards lowering the bitterness and astringency elicited by (+ )-catechin and caffeine in aqueous solutions.

Aspects de l'identité narrative chez Witold Gombrowicz et Virginia Woolf

À la lumière de la théorie de l’identité narrative élaborée par Paul Ricœur, ce mémoire évoque la configuration identitaire des personnages dans les œuvres Cosmos et Les envoûtés de W. Gombrowicz, ainsi que To the Lighthouse et The Waves de V. Woolf. D’une part, nous analyserons l’obsession d’une mise en série aliénante dans le cas de Witold (Cosmos), suivi par un cas de dédoublement et de perte dans l’Autre chez Walczak (Les envoûtés). D’autre part, nous évoquerons le rapport à la famille (James Ramsay) en plus de l’inscription et de l’ancrage par le biais d’éléments prépondérants (The Waves). Il en résulte chez ces personnages, la conception d’une identité par l’entremise d’histoires et d’événements qui la façonnent en un parcours narratif singulier.

Lighting the Wine Dark Sea : a typology of ancient lighthouses based on archaeological evidences

Mémoire numérisé par la Division de la gestion de documents et des archives de l'Université de Montréal

Les fortifications de la Grèce du Nord : catalogue raisonné

Les fortifications de la Grèce du Nord des époques archaïque, classique et hellénistique n’avaient à ce jour jamais fait l’objet d’une étude de synthèse permettant d’identifier, de décrire et de comparer l’ensemble des remparts de cette région. Mises à part les fortifications des grandes cités bien connues grâce aux fouilles archéologiques et à la bonne préservation des structures, telles Amphipolis, Philippi et Thasos, les autres murailles ou systèmes défensifs du Nord de l’Égée sont pratiquement inconnus, d’où l’intérêt d’une telle recherche. Les seuls ouvrages collectifs en lien avec les fortifications du Nord sont ceux de D. Lazaridis qui, en s’intéressant aux peraia de Thasos et Samothrace, nous laissa les plans topographiques de nombreux établissements fortifiés, sans toutefois en faire la description. Ce mémoire propose donc un catalogue raisonné de l’architecture militaire du Nord de la Grèce, complété par un commentaire exhaustif où les vestiges défensifs seront comparés de façon régionale et, lorsque possible, avec l’ensemble du monde grec. Au total, 37 établissements de plusieurs types (cité, phrourion et emporion) font l’objet de cette étude. Cependant, contrairement aux grandes études sur le sujet qui présentent de magnifiques remparts, cet ouvrage est souvent confronté à des vestiges fragmentaires qui certes, laissent place à l’interprétation et à la discussion, mais provoquent aussi une certaine frustration, puisque parfois, l’état des ruines restreint notre travail. Bien que le développement des fortifications grecques pose encore de nombreux problèmes, on constate une évolution architecturale aux périodes archaïque, classique et hellénistique, également attestée en Grèce du Nord. Mais comme le démontre notre étude, les Grecs établis dans ce territoire colonial provenaient de plusieurs régions et ils ont apporté avec eux leurs traditions et des techniques particulières qui ont largement influencées les ouvrages défensifs de leurs nouvelles cités.

Engendered Conversations: Gender Subversion Through Fictional Dialogue in Lawrence, Hemingway and Forster

This dissertation examines gendered fictional dialogue in popular works by D.H. Lawrence, Ernest Hemingway and E.M. Forster, including Howards End (1910), The Sun Also Rises (1926) and Lady Chatterley’s Lover (1928). I apply Judith Halberstam’s notion of female masculinity to direct speech, to explore how speech traits inform modernist literary aesthetics. My introduction frames this discussion in sociolinguistics, Judith Butler’s theory of performativity, M.M. Bakhtin’s discourse theory, and gender studies. It provides an opportunity to establish experimental dialogue techniques, and the manipulation of gendered talk, in transgressive texts including James Joyce’s Ulysses (1922), Virginia Woolf’s Orlando (1928) and Radcyffe Hall’s The Well of Loneliness (1928). The first chapter discusses taboos and dialect in D.H. Lawrence’s fictional dialogue. The second chapter establishes gender subversion as a crucial element in Ernest Hemingway’s dialogue style. The third chapter contrasts Forster’s latently gendered speech with his techniques of dialect emphasis and dialect suppression. Finally, my conclusion discusses gender identity in the poetry of Dorothy Parker and Baroness Elsa von Freytag Loringhoven, and the temporality of gender in “Time Passes” from Virginia Woolf’s To the Lighthouse (1927). New Woman characters like Lady Brett Ashley typified a crucial moment in women’s liberation. They not only subverted stereotypes of womanhood through their dress or sexual freedom, they also adopted/adapted masculine idiom to shock, to rebel against and challenge male dominance. Different speech acts incited fashionable slang, became a political protest symbol or inspired psychoanalytic theory. The intriguing functions of women’s masculine speech in early twentieth century fiction establishes the need to examine additional connections between gender and talk in literary studies.

Producing Inequalities: Regional Sequences in Later Prehistoric Southern Spain

This paper presents regional sequences of production, consumption and Social relations ill Southern Spain from the beginning of the Neolithic to the Early Bronze Age (c. 5600-1550 BC). The regions Studied are southeast Spain, Valencia, the southern Meseta and central/western Andalucia. The details presented for each region and period vary in quality but Show how Much our knowledge of the archaeological record of southern Spain has changed during the last four decades. Among the Surprises are the rapidity of agricultural adoption. the emergence of regional centres of aggregated population in enclosed/fortified settlements of up to 400 hectares in the fourth and third millennia BC. the use of copper objects as instruments of production, rather than as items With 11 purely symbolic of 'prestige' value, large-scale copper production in western Andalucia in the third millennium BC (as opposed to the usual domestic production model), and the inference of societies based oil relations of class.

Effects of calcium chloride and sodium hexametaphosphate on certain chemical and physical properties of soymilk

Soymilks with sodium hexametaphosphate (SHMP) (0% to 1.2%) and calcium chloride (12.50, 18.75, and 25.00 mM Ca),were analyzed for total Ca, Ca ion concentration, pH, kinematic viscosity, particle diameter, and sediment after pasteurization. Higher added Ca led to significant (P <= 0.05) increases in Ca ion concentration and significant (P <= 0.05) decreases in pH. At certain levels of SHMP, higher concentrations of added Ca significantly increased (P <= 0.05) kinematic viscosity, particle diameter, and sediment. Increasing SHMP concentration reduced Ca ion concentration, particle diameter, and dry sediment content, but reduced kinematic viscosity of samples (P <= 0.05). Adding SHMP up to 0.7% influenced pH of soymilk in different ways, depending on the level of Ca addition. When the pH of Ca-fortified soymilk was adjusted to a higher level, ionic Ca decreased as pH increased. Ihere was a negative linear relationship between the logarithm of ionic Ca concentration and the adjusted pH of the soymilk. Ionic Ca appeared to be a good indicator of thermally induced sediment formation, with little sediment being produced if ionic Ca was maintained below 0.4 mM.

Dietary modulation of the human colonic microbiota: updating the concept of prebiotics

Prebiotics are non-digestible (by the host) food ingredients that have a beneficial effect through their selective metabolism in the intestinal tract. Key to this is the specificity of microbial changes. The present paper reviews the concept in terms of three criteria: (a) resistance to gastric acidity, hydrolysis by mammalian enzymes and gastrointestinal absorption; (b) fermentation by intestinal microflora; (c) selective stimulation of the growth and/or activity of intestinal bacteria associated with health and wellbeing. The conclusion is that prebiotics that currently fulfil these three criteria are fructo-oligosaccharides, galacto-oligosaccharides and lactulose, although promise does exist with several other dietary carbohydrates. Given the range of food vehicles that may be fortified by prebiotics, their ability to confer positive microflora changes and the health aspects that may accrue, it is important that robust technologies to assay functionality are used. This would include a molecular-based approach to determine flora changes. The future use of prebiotics may allow species-level changes in the microbiota, an extrapolation into genera other than the bifidobacteria and lactobacilli, and allow preferential use in disease-prone areas of the body.

Effects of addition of phenolic compounds on the acid gelation of milk

Tannic acid (0.1–1%, w/w) and gallic acid (0.3–1%, w/w) were added to skim milk prior to acidification with GDL. The acid gelation of tannic and gallic acid fortified milk had a faster gelation time in comparison with the control gel without phenolic compounds. The addition of tannic acid and gallic acid (up to 0.8%) to the milk resulted in a higher storage modulus (G′), decrease in the water mobility (T2 time) and had no significant effect on the syneresis index (SI). However, the inclusion of 1% gallic acid resulted in a significant decrease in G′, a significant increase in the SI and a wider T2 distribution. Lowering the temperature of the gels from 30 to 5 °C caused the G′ for the gels with gallic and tannic acid to increase significantly in comparison with the control, possibly due to increased hydrogen bonding in the presence of phenolic compounds

Resistance, regard and rewriting: Virginia Woolf and Anne Thackeray Ritchie

This article discusses the literary relationship of the novelist and memoirist,Anne Thackeray Ritchie (1837–1919), and her step-niece, Virginia Woolf.Ritchie’s influence was a highly significant one which prompted a powerful ambiguity in Woolf, who was alternately admiring and dismissively anxious to deny influence, eager to relegate her to a staunchly Victorian past while covertly sensitive to those elements in her writing linking her with Modernism. These ‘Modern’ elements, including emphasis on the subjective nature of reality and the everyday life of the mind, occur in Ritchie’s fiction, affecting its style and structure. This article focuses on Night and Day, then on Woolf ’s more direct comments about Ritchie in diaries, letters and essays, comparing these comments and Woolf ’s theoretical agenda in defining Modernism and, implicitly, her own place in it. It also considers some of Ritchie’s fiction, with particular attention to two novellas, one a source for To The Lighthouse.

The effect of macro and micro-nutrient fortification of biscuits on their sensory properties and on hedonic liking of older people

BACKGROUND: Under-nutrition in older adults is widespread. Oral nutritional supplement beverages (ONS) are prescribed, yet consumption by older people is often insufficient. A variety of supplement formats may improve nutrient intake. This study developed protein and micro-nutrient fortified biscuits and evaluated their sensory attributes and liking by older people. Two micro-nutrient strategies were taken, to match typical ONS and to customise to the needs of older people. RESULTS: Oat biscuits and gluten-free biscuits developed contained over 12% protein and over 460 kcal 100 g-1 . Two small (40 g) biscuits developed to match ONS provided approximately 40% of an ONS portion of micro-nutrients and 60% of macro-nutrients; however, the portion size was considered realistic whereas the average ONS portion (200 mL) is excessive. Biscuits developed to the needs of older adults provided, on average, 18% of the reference nutrient intake of targeted micro-nutrients. Sensory characteristics were similar between biscuits with and without micro-nutrient fortification, leading to no differences in liking. Fortified oat biscuits were less liked than commercial oat biscuits, partly attributed to flavour imparted by whey protein fortification. CONCLUSION: Macro- and micro-nutrient fortification of biscuits could provide an alternative fortified snack to help alleviate malnutrition in older adults.

The effect of nutrient fortification of sauces on product stability, sensory properties and subsequent liking by older adults

There are potential nutritional and sensory benefits of adding sauces to hospital meals. The aim of this study was to develop nutrient fortified sauces with acceptable sensory properties suitable for older people at risk of under-nutrition. Tomato, gravy and white sauce were fortified with macro and micro-nutrients using food ingredients rich in energy and protein as well as vitamin and mineral premixes. Sensory profile was assessed by a trained panel. Hedonic liking of fortified compared with standard sauces was evaluated by healthy older volunteers. The fortified sauces had higher nutritional value than the conventional ones, for example the energy content of the fortified tomato, white sauce and gravy formulations were increased between 2.5 and 4 fold compared to their control formulations. Healthy older consumers preferred the fortified tomato sauce compared with unfortified. There were no significant differences in liking between the fortified and standard option for gravy. There were limitations in the extent of fortification with protein, potassium and magnesium, as excessive inclusion resulted in bitterness, undesired flavours or textural issues. This was particularly marked in the white sauce to the extent that their sensory characteristics were not sufficiently optimised for hedonic testing. It is proposed that the development of fortified sauces is a simple approach to improving energy intake for hospitalised older people, both through the nutrient composition of the sauce itself and due to the benefits of increasing sensorial taste and lubrication in the mouth.

Solidariedade: uma possiblidade de integração no ensino básico e profissional das escolas técnicas do governo do estado do Rio de Janeiro

Esta pesquisa teve como objetivo identificar fatores críticos que possibilitarão implantação, com desenvolvimento coletivo individual, de uma Política Pública centrada na variável solidariedade, como meio de busca da integração para melhoria da Educação Básica Profissional do Sistema das Escolas Técnicas do Estado do Rio de Janeiro, sob responsabilidade da Fundação de Apoio Escola Técnica (FAETEC). pesquisa teve como referência de busca de dados informações, em sua maioria, de profissionais, alunos stakeholders alijados da participação concreta da atual Política Pública da FAETEC de suas respectivas unidades. Por isso Paulo Freire também serviu como referencial, principalmente no que diz em relação aos excluídos na página 19, do livro "Educação Mudança" quando escreve: "O verdadeiro compromisso solidariedade, não solidariedade com os que negam compromisso solidário, mas com aqueles que, na situação concreta, se encontram convertidos em coisas". Essas premissas fortaleceram escolha da pesquisa-ação como metodologia. Dos stakeholders citamos o Sindicato dos Técnicos Industriais do Estado do Rio de Janeiro (SINTEC-RJ). Associação de Pais Responsáveis de Alunos da Escola Técnica Estadual Adolpho Bloch (APRAETEAB) Conselho Regional de Engenharia Arquitetura (CREA-RJ) através de Técnicos que são Inspetores na atual gestão. Participaram também outras pessoas interessadas, cujas colaborações foram efetivas, todos se empenharam em colaborar para que, mesmo enfrentando dificuldades, pesquisa fosse suficiente mostrasse que estávamos fertilizando terreno propício implantação futura de uma nova Política Pública nessa Instituição, combatendo egoísmo, orgulho vaidade daqueles que, independentemente de ideologias já foram corroídos em seu caráter, mais, demonstram em seu corporativismo mal orientado, que egoísmo coletivo traz de malefícios, inclusive o de não conseguir ver possibilidade de um mundo melhor: uma outra globalização.

Brazil and the USA: rethinking the future of ethanol for stronger mutual wns

A produção de etanol e a dominação da indústria, historicamente, tem sido uma fonte de discórdia para seus dois principais produtores. Os EUA com seu etanol de milho e o Brasil com sua etanol de cana, são os dois maiores produtores mundiais de etanol (1º EUA; 2º Brasil) e tem competido pela participação de mercado mundial há décadas. A partir de Dezembro de 2011, os EUA levantaram as tarifas e os subsídios que foram instalados para proteger sua indústria de etanol, o que muda o campo de jogo da produção mundial de etanol para o futuro. Atualmente em todo o mundo, o etanol é usado em uma proporção muito menor comparativamente a outros combustíveis. Esta pesquisa analisa o nível potencial de colaboração entre os EUA e o Brasil, facilitando um diálogo entre os stakeholders em etanol. A pesquisa consiste principalmente de conversas e entrevistas, com base em um conjunto de perguntas destinadas a inspirar conversas detalhadas e expansivas sobre os temas de relações Brasil-EUA e etanol. Esta pesquisa mostra que o etanol celulósico, que é também conhecido como etanol de segunda geração, oferece mais oportunidades de parceria entre os EUA e o Brasil, como há mais oportunidades para pesquisa e desenvolvimento em conjunto e transferência de tecnologia nesta área. Enquanto o etanol de cana no Brasil ainda é uma indústria próspera e crescente, o milho e a cana são muito diferentes geneticamente para aplicar as mesmas inovações exatas de um etanol de primeira geração, por outro. As semelhanças entre os processos de fermentação e destilação entre as matérias-primas utilizadas nos EUA e no Brasil para o etanol de segunda geração torna o investimento conjunto nesta área mais sensível. De segunda geração é uma resposta para a questão "alimentos versus combustíveis". Esta pesquisa aplica o modelo de co-opetição como um quadro de parceria entre os EUA e o Brasil em etanol celulósico. A pesquisa mostra que enquanto o etanol pode não ser um forte concorrente com o petróleo no futuro imediato, ele tem melhores perspectivas de ser desenvolvido como um complemento ao petróleo, em vez de um substituto. Como os EUA e o Brasil tem culturas de misturar etanol com petróleo, algo da estrutura para isso já está em vigor, a relação de complementaridade seria fortalecido através de uma política de governo clara e de longo prazo. A pesquisa sugere que apenas através desta colaboração, com toda a partilha de conhecimentos técnicos e estratégias econômicas e de desenvolvimento, o etanol celulósico será um commodity negociado mundialmente e uma alternativa viável a outros combustíveis. As entrevistas com os interessados em que esta pesquisa se baseia foram feitas ao longo de 2012. Como a indústria de etanol é muito dinâmica, certos eventos podem ter ocorrido desde esse tempo para modificar ou melhorar alguns dos argumentos apresentados.

Evolution of ethyl carbamate during Madeira wine ageing by GC-MS: a new methodology

Recently, ethyl carbamate (EC) was reclassified by the International Agency for Research on Cancer (IARC) as "probably carcinogenic to humans" and occurs mainly in fermented beverages. Nowadays many countries have set limit values for EC in alcoholic beverages. In this sense and taking into account the low concentrations found in alcoholic beverages, the scientific community has shown interest for the development of new analytical methods, whereby its simplification plays an important role in the EC control and prevention. Firstly, a simple, rapid and sensitive methodology was developed for the EC quantification in fortified wines by microextraction by packed sorbent (MEPS) with gas chromatography coupled with a mass spectrometer detector (GC-MS). This method showed good linearity (R2 = 0.999) and sensitivity (LOD = 1.5 μg/L). The accuracy of the method was assessed by means of repeatability and reproducibility (RSD < 7%). Moreover, a good recovery has been demonstrated (97 – 106%) as well as its applicability (16 fortified wines). Thus, the developed methodology has proven to be an excellent approach for routine quantification of EC in fortified wines. The EC evolution was also evaluated during a year and half of Madeira wine ageing submitted to two traditional ageing methods, estufagem and canteiro, in order to evaluate the formation kinetic. The results revealed that estufagem process increased the formation kinetic and promoted a linear increase of the EC concentration (R2 ≥ 0.977), proportionally to the ageing time (4 months). However, when the wines are firstly submitted to estufagem and then undergo canteiro ageing, the EC values remain almost constant during the following 14 months. The results suggest that estufagem does not seem to be the critical factor in the EC formation, but instead the amount of precursors in the medium.