Le forme della regalità nella Roma latino-sabina

The analysis of historical sources, onomastics data, and the festive calendar, shows that the most archaic Roman kingship was structured in the form of a diarchy between a lifelong king-priest and a temporary warrior-king: the latter ruled in the season of war, while in peacetime the city government was led in turn by the patres (interregnum). This diarchy could be the result of the influence, on Roman institutions, of the constitutional structures of the Greeks and of the Italic peoples, since among other Indo-European cultures, like Vedic India and the Celts, the pattern seems rather to be a triad — composed of a priest, a supreme king and a warrior king — surviving in Rome only at a theological level in the Pre-Capitoline triad Iuppiter Mars Quirinus. Given these premises, the subsequent Etruscan monarchy appears to be the result of the rising of the army commander to a tyrannical and lifelong power, and of the marginalization of the rex sacrorum, while the Republic seems a partial restoration of the oldest constitution

What is the Benefit of Irradiation Compared to Other Methods of Food Preservation?

Commercially available food products are processed using a range of technologies ranging from as minimal as cleaning and peeling to extensive processing involving multiple treatments to meet consumer preferences in terms of sensory attributes, price, or lifestyle needs and to extend shelf-life and/or assure safety. Conventional methods include thermal processing, dehydration, refrigeration and freezing, and extrusion. Consumers are increasingly interested in products that are minimally processed and formulated without chemical preservatives, and the food industry has responded by deveoping nonthermal technologies such as high-pressure processing (HPP), pulsed electric field (PEF), and thermal technologies such as ohmic heating, which maximize retention of quality and nutrition while achieving pasteurization goals. In fact, processors have available an arsenal of food processing technologies that singly or in combination can be used to preserve food products. Many products are preserved using a hurdle approach, where several sublethal treatments, such as mild heat, refrigeration, pH control, water activity, and redox potential, used in combination, can effectively suppress microbial growth.https://digitalcommons.chapman.edu/food_science_books/1001/thumbnail.jp