4,155 research outputs found

    Understories: A Common Ground For Art And Science

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    Regenerating Urban Spaces under Place-specific Social Contexts: a Commentary on Green Infrastructures for Landscape Conservation

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    This study investigates the issue of green infrastructures in contemporary cities, adopting a strategic vision for increasingly complex metropolitan regions. Green infrastructures play an important role in ecological services and biodiversity preservation, improving significantly the quality of life of residents and visitors. The social dimension of gardens and parks at local (e.g. urban district) scale and green infrastructures at larger spatial scales is also addressed, fostering the relationship between local communities and urban landscapes. With economic crisis, urban parks are increasingly considered a primary component of integrated strategies for urban regeneration with a bottom-up approach, addressing the demand for "natural landscape" in peri-urban areas. By recovering public spaces with social purposes and providing a comprehensive strategy for aesthetic improvement of common goods, the analyzed case studies give examples of specific measures for promoting environment-friendly urban regeneration strategies under place-specific social contexts

    New perspective in fisheries product development: importance of seaweeds as biomass resources

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    Brown seaweeds have an important role to preserve coastal ecosystems. Brown seaweeds are also major class for aquacultured seaweeds. They contain valuable nutrients and bioactive components and some of them have not been found in terrestrial plants. Especially, much attention has been paid to brown seaweed lipids because of their high functionality. Several brown seaweeds show high total lipids (TL) contents, ranging from 10-20 wt% per dry weight. The lipids are rich in functional 18:4n-3, 20:5n-3 and 20:4n-6. Brown seaweed TL also contains fucoxanthin as a key functional compound. Brown seaweed lipids show anti-obesity and anti-diabetic effects, which are mainly due to the up-regulatory effect of fucoxanthin on energy expenditure in abdominal white adipose tissue and glucose utilization in muscle

    Sulfur and baking-quality of breadmaking wheat

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    It is well known in biological science that all factors applied to living organisms (light, water, warmth, fertilizers etc.) show an optimum, when their input is increased. Healthy organisms and sus-tainable systems are, on the long run, only achieved when care is taken not to destroy this equilibrium of factors producing an optimum. With regard to the baking quality of wheat breeders and cereal scientists obviously failed to achieve this aim by breeding their cultivars on the background of ample S depositions in the ecosystems. They (involuntarily) selected plants showing definite characteristics of S deficiency (higher proportions of HMW-glutenin, stronger gluten and dough) even under conditions of ample S supply. I suppose they also selected plants with a high warmth susceptibility as this also delivers firm protein structure. When this environ-mental pollution was stopped and S supplies returned to natural conditions, even with a non S craving plant like wheat, problems arose with the gluten structure as doughs turned out so strong that the baking volume decreased. So one may ask, particularly with regard to S, if the plant constitutions of our modern wheat cultivars are still harmonious and in balance. And as a consequence ot that also the nutritional quality of these cultivars is rather questionable

    STREAM Journal, Vol. 3, No. 1, pp 1-18. January-March 2004

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    CONTENTS: Creating understanding and ownership of collaborative research results through ‘learning by doing,’ by Robert Arthur and Caroline Garaway. Fish culture, farming, markets and promotion: an integrated, sustainable approach to aquaculture and rural development, by Pen Rotha and Brendan Boucher. Fisheries policy reform impact assessment in Cambodia: understanding policy and poor people, by Philip Townsley and Sem Viryak. “Shrimp Hero” Phan The Phuong, by Ngo Minh Khoi. Coral farming in Vietnam, by Nguyen Viet Vinh. The global fisheries market: can rural poor people benefit? Issues raised by STREAM Media Monitoring Reports, by Paul Bulcock

    Microbial quality and yeast population dynamics in cracked green table olives' fermentations

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    Cracked green table olives, from the Manzanilla variety, are a fermented food produced and consumed in Portugal. The objective of the present work was to study the microbiological characteristics and yeast population evolution during the fermentation of cracked green olives. The predominant microorganisms were yeasts while lactic acid bacteria were not detected and a clear decrease of the mould population was observed. At the end of the fermentations, no viable counts of Enterobacteriaceae were found. Yeast isolates were identified by the 5.8S rRNA-ITS region restriction analysis and by sequencing the D1/D2 region of the 26S rRNA gene. During the initial phases of the fermentations a great diversity of yeasts was observed. However, as the processes evolved the biodiversity decreased with the fermentative yeasts Citeromyces matritensis, Zygotorulaspora mrakii and Saccharomyces cerevisiae becoming the dominant species. The presence of these fermentative yeasts at the end of the production process is associated to a risk of spoilage. The results obtained represent a first attempt towards the comprehension of the microbiota of this type of “Natural olives” that constitute an important component of the Mediterranean diet
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