The Tectonics of Byzantine Architecture

This study is part of an ampler research which seeks to answer the question of how to build Orthodox Christian churches today by investigating the architectural tradition of the past, and more specifically the material means through which identity and symbolism are infused into Byzantine church architecture. One of the facets of this research is to use tectonics - the poetics of construction as defined by Kenneth Frampton - to investigate the material aspects of Byzantine architecture. Frampton makes an important distinction between the ontological (core form for B0tticher, technical for Semper) and representational (artistic form for Botticher, symbolic for Semper) elements of construction. Representational elements may be non-architectural symbols (the altar, iconostasis, or iconographic murals/mosaics in Byzantine architecture) or symbols of hidden structural elements (the undulating roofing revealing the shape of vaults, the blind facade arches representing the structural arches, the decorative facade masonry as a visually appealing facing of the structural masonry behind it). Another important aspect is the play between the tectonic and atectonic architectural expression. Richard Ousterhout makes a case for the former when he demonstrates the structural clarity of Byzantine architecture; he also shows examples of the "manneristic subversion" of structural clarity in late Byzantine churches, but argues they are the exception to the rule. Other aspects of Frampton's theoretical framing of tectonics relevant to the study of Byzantine architecture are the multisensorial experience of architecture, the spiritual and cosmologic symbolism of the act of building, and the phenomenological approach to technology

Meat Product Reformulation: Nutritional Benefits and Effects on Human Health

This chapter aims to present the current state of the art in the field of meat product reformulation with respect to issues concerning the nutritional improvement and overall health benefits of such products. Our research team has recently finalised a national research project concerning this topic, and we feel that other food scientists could benefit from the theoretical and practical knowledge gathered during this time. The chapter will be divided into four subchapters. The first subsection will present the main targets of meat reformulation, such as lipid or protein profile modification, the use of bioactive compounds as additives, etc. The second subsection will discuss the bioavailability and bioaccessibility of carotenoids, phenolic compounds and other bioactive compounds, presenting these parameters from a nutraceutical perspective. The last subsections will include reported consumer attitudes. In this work, we will present data that could aid scientists in the field of food science to better grasp notions concerning consumer benefit, such as bioavailability, not only of a specific bioactive compound but also as part of a complex food matrix

The effect of NaCl substitution by KCl on telemea cheese properties

The effect of partial or total substitution of sodium chloride by potassium chloride on the chemical composition, texture profile and sensory properties of Telemea cheese during 28 days of ripening at 4°C was evaluated in the current study. Telemea cheese was ripened in 4 different brine solutions (20%, wt/wt) made from different NaCl:KCl ratios as follows: (NaCl (A), KCl (B), 1NaCl:1KCl (C) and 1NaCl:2KCl (D)). The physicochemical properties of Telemea cheese (dry matter, fat, protein, ash, pH, total nitrogen (TN), water soluble nitrogen (WSN) and ripening degree values) were determined after 1, 7, 14, 21 and 28 days of ripening. Dry matter, pH and ripening degree values were significantly (p < 0.05) affected during ripening. The results of this study indicated that replacing 66% NaCl with KCl influenced the texture profile and sensorial characteristics of Telemea cheese

RESEARCH CONCERNING THE INFLUENCE OF HEAT TREATMENTS ON PHYSICO – MECHANICAL AND TEXTURAL CHARACTERISTICS OF PEARS

The objective of this research was to investigate how the texture of pears (Pyrus communis L) is affected during heat treatment. The following parameters were varied: temperature t = 70÷100 °C and time, τ = 5÷20 minutes. During heat treatment pears were immersed in a sugar syrup (two variants of sucrose source were used – granulated sugar and brown sugar). Were analyzed several physico-mechanical properties (moisture, fruit dimensions, aspect ratio, geometric mean diameter, sphericity, surface area, fruit mass, fruit volume, fruit density, bulk density, density ratio, porosity). The structure of heat treated pears was examined by fluorescence and phase contrast combination microscopy and texture was measured with a penetrometer type Fruit Texture Analysis (FTA). The average fruit mass ranged from 115.55 to 136.5 g. The bulk density, porosity and fruit hardness determined as 365.84 - 543.12 kg/m3; 78.81 – 95.28 % and 9.87 - 13.74 N/mm between samples. A better firmness and a higher temperature in the center of the sample were observed for brown sugar syrup treated pears

STUDY UPON ROMANIAN CONSUMERS’ ATTITUDE ABOUT ENTOMOPHAGY

In certain parts of the world insects consumption has been practiced by humans since ancient times. Nevertheless, in North America and Europe entomophagy is still a very controversial concept taking into account the nutritional value of insects and the disgust they induce to consumers. The main objective of this study is to determine the Romanian consumers’ attitude about consumption of insects. The study revealed that more than a half of the respondents are not interested in consuming insect, mainly due to the disgust they produce. Anyway, it would be more attractive to consume insects in a restaurant than at home. The ones who would consume insects prefer crickets and locusts prepared by frying. At the same time, the consumers consider that the best dish in which insects are suitable to be included is salad

FABRICATION OF BRINE – SALTED TELEMEA CHEESE WITH DIFFERENT PROPORTIONS OF NaCl/KCl

Sodium chloride is an indispensable constituent of white brined cheeses. It is involved in flavor and hardness improving, water activity and bitterness reducing, controls the enzymatic activity and bacterial growth and contributes to cheese preservation. Several studies have shown the negative impact of high sodium chloride content from processed cheeses on the consumers health. The most common additive used to decrease the levels of sodium chloride without affecting the cheese quality is potassium chloride.The effectof total or partial substitution of sodium chloride by potassium chloride on the characteristics of Telemea cheese was evaluated. Proximate composition, sensory evaluation and texture profile were analyzed during ripening at 4°C for 28 days. Telemea cheese was salted using 4 brine solutions (20%, wt/wt) with different concentrations made from different NaCl/KCl combinations as follows: (NaCl (A), KCl (B), 1NaCl:1KCl (C) and 1NaCl:2KCl(D)). The obtained results indicate that potassium chloride is a viable alternative to total or partial replacement of the sodium chloride in Telemea cheese

THE GREEN FUTURE TECHNOLOGY APPLIED OVER POMES FRUIT

Ohmic heating takes its name from Ohm’s law. Ohmic heating is an alternative heating technique, using an electrical current passing through the food product. The food material switched between electrodes has a role of resistance in the circuit. In this study the pear puree made at laboratory scale had been undergone to the ohmic heating process using different voltage gradients (15/17/17.5/20V/cm) and different processing time intervals (0/3/5/10 min). It were measured the electrical conductivity, the temperature, electric current intensity, pear puree viscosity in order to determine the ohmic heating influence over some process and sample properties. After the purpose of study was reached that was found the proportional link between the temperature and electric conductivity increase, which also depends on the processing time. The bubbling temperature was established above the 60°C value for all the voltage gradients

INFLUENCE OF PLASTICISATION CONDITIONS ON THE TEXTURE OF CASCAVAL CHEESE

The aim of this study was the determination of mechanical and sensorial properties of Cascaval Cheese as affected by plasticisation conditions. The curd was plasticised using four variants of brine, made from different solvents (water or water-whey mixture) and different quantities of salt. The firmness of the curd was determined by sensorial and instrumental methods and there was established a high correlation between the results. A series of other textural properties were determined by sensorial method. There were also determined some physical and chemical parameters. The best conditions of texturising curd involve the use of a 12% water-whey brine