Sharing Pride Through Curriculum Materials Collections: The Evolution of LGBTQIA+ Representation in Picture Books

Understanding the changing landscape of LGBTQIA+ representation and its discoverability in popular collection development resources prepares curriculum materials librarians to develop inclusive collections and to support and advocate for the needs of preservice educators and the diverse audiences they serve. This paper maps how LGBTQIA+ representation in children’s picture books has evolved from 2008 to the present and to determine the scope of LGBTQIA+ visibility in professional book reviews. We did this by examining two subsamples from different four-year periods: 2008-2012 and 2018-2022. Our research found that recently published picture books with LGBTQIA+ representation have made substantial progress in depicting a wide range of gender identities and sexual orientations and introducing young readers to diverse stories about the LGBTQIA+ community. Additionally, the increased use of queer terminology in professional reviews has made LGBTQIA+ picture books more visible, although there are still limitations in representation in professional reviews. However, despite these positive findings, challenges still remain in the inadequate representation of some LGBTQIA+ identitie

Quality characteristics of cereal-based foods enriched with different degree of polymerization inulin: A review

Vegetables, cereals and fruit are foods rich in fibre with beneficial and nutritional effects as their consumption reduces the onset of degenerative diseases, especially cardiovascular ones. Among fibres, inulin, oligofructose or fructooligosaccharide (FOS) are the best-studied. Inulin is a generic term to cover all linear beta(2-1) fructans, with a variable degree of polymerization. In this review a better understanding of the importance of the degree of polymerization of inulin as a dietary fibre, functions, health benefits, classifications, types and its applications in the food industry was considered in different fortified foods. Inulin has been used to increase the nutritional and healthy properties of the product as a sweetener and as a substitute for fats and carbohydrates, improving the nutritional value and decreasing the glycemic index, with the advantage of not compromising taste and consistency of the product. Bifidogenic and prebiotic effects of inulin have been well established, inulin-type fructans are fermented by the colon to produce short-chain fatty acids, with important local and systemic actions. Addition of inulin with different degrees of polymerization to daily foods for the production of fortified pasta and bread was reviewed, and the impact on sensorial, technological and organoleptic characteristics even of glutenfree bread was also reported

Effect of sunlight exposure on anthocyanin and non-anthocyanin phenolic levels in pomegranate juices by high resolution mass spectrometry approach

Quali-quantitative analyses of anthocyanins and non-anthocyanin phenolic compounds performed with the use of liquid chromatography coupled with high resolution mass spectrometry, were evaluated in juice of pomegranate fruits (‘Dente di Cavallo’), in relation to different light exposures (North, South, West and East). A total of 16 compounds were identified, including phenolic acids, flavonoids, hydrolysable tannins, and anthocyanins, known for their health-promoting effects. Striking differences were observed about the total phenolic content, which was high in juices from fruits with east- and north-facing position, while it was lower in juices facing south. The greatest contents of total flavonoids and anthocyanins were recorded in fruit juices with southern exposure; however, there are no great differences in the content in phenolic acids. Tannins were mainly synthesized in fruit juices with West exposure. The results showed that the position within the tree had no significant effects on color juice, however, it significantly (p < 0.05) affected data on fruit weight, soluble sugars and juice yield. Remarkable synergies existed among polyphenols and phytochemicals in pomegranate juice, but collecting fruits with different solar exposure could enhance different health benefits, i.e., the juices with higher polyphenols content could have more anticancer effect or those with higher tannins content could have more antimicrobial effect

DLP 3D printing meets lignocellulosic biopolymers: Carboxymethyl cellulose inks for 3D biocompatible hydrogels

The development of new bio-based inks is a stringent request for the expansion of additive manufacturing towards the development of 3D-printed biocompatible hydrogels. Herein, methacrylated carboxymethyl cellulose (M-CMC) is investigated as a bio-based photocurable ink for digital light processing (DLP) 3D printing. CMC is chemically modified using methacrylic anhydride. Successful methacrylation is confirmed by 1H NMR and FTIR spectroscopy. Aqueous formulations based on M-CMC/lithium phenyl-2,4,6-trimethylbenzoylphosphinate (LAP) photoinitiator and M-CMC/Dulbecco's Modified Eagle Medium (DMEM)/LAP show high photoreactivity upon UV irradiation as confirmed by photorheology and FTIR. The same formulations can be easily 3D-printed through a DLP apparatus to produce 3D shaped hydrogels with excellent swelling ability and mechanical properties. Envisaging the application of the hydrogels in the biomedical field, cytotoxicity is also evaluated. The light-induced printing of cellulose-based hydrogels represents a significant step forward in the production of new DLP inks suitable for biomedical applications

Lentil fortified spaghetti: Technological properties and nutritional characterization

Lentil (Lens culinaris), consumed as a part of the diet worldwide, is a functional dietary ingredient that plays a function in human nutrition as a rich source of bioactive nutrients (low quantities of fat, sodium, and vitamin K; high content of potassium, essential amino acids, insoluble dietary fiber, and polyphenols). In this study spaghetti fortified with lentil flours (40% w/w) were developed and characterized. The addition of two different lentil flours significantly affected the sensory attributes and cooking properties of dry spaghetti. Therefore, the addition of carboxymethyl cellulose was adopted as technological option to improve the quality of fortified pasta; specifically, sensory acceptability, cooking loss, swelling index, and water absorption were studied. Chemical results highlighted that the addition of lentil to semolina significantly increased the content of lysine and threonine. It was observed an increase in essential and branched-chain amino acids. Contrary to what was expected, no increase in mono and polyunsaturated fatty acids was observed in fortified spaghetti, due to their loss during cooking, even after the addition of carboxymethyl cellulose

Stories to Empower Our Communities: Promoting Diverse LGBTQIA+ Narratives in Picture Book Collections

Do you want to move past marking that diversity checkbox and take your LGBTQIA+ collection development to the next level? As seen through the work of Diverse BookFinder, how historically underrepresented identities are portrayed in our collections is just as important as increasing the number of books depicting these identities. This presentation moves beyond asking if there is LGBTQIA+ representation in recently published picture books and instead explores the more complex questions of who is being represented, in what ways, to what extent, and why each type of narrative is important to children and their families. Join us to gain a better understanding of the current landscape of LGBTQIA+ representation in picture books and learn about new tools designed by the presenters to help you develop and advocate for rich collections that feature an array of authentic LGBTQIA+ stories. Learning Objectives: • Upon completion, participant will be able to articulate the importance of each type of LGBTQIA+ narrative found in picture books in order to advocate for holistic representation in their collections.• Upon completion, participant will be able to assess their picture book collections using advanced analysis tools in order to critically develop and promote authentic LGBTQIA+ representation in their collections.• Upon completion, participant will be able to evaluate the LGBTQIA+ representation within individual picture books in order to recommend texts based on library user and/or programming needs

Functional End-Use of Hemp Seed Waste: Technological, Qualitative, Nutritional, and Sensorial Characterization of Fortified Bread

Due to its multipurpose usability, short production cycle, and low capital requirement in cultivation, hemp represents an excellent material applicable to the Sustainable Development Goals (SDGs) defined by the United Nations Organization as a strategy “to achieve a future better and more sustainable for all”. Hemp seeds represent the only edible part of Cannabis sativa and have a distinctly different nutritional composition from other representative foods such as rice and wheat (high protein content, low carbohydrate content, polyunsaturated fatty acids, dietary fiber, and gluten-free). Hemp seeds are mainly used for the production of oil; the waste obtained after extraction, reduced to a fine powder and rich in bioactive components, is added to durum wheat flour and used for the preparation of fortified bread. The aim of this study was to use varying percentages of hemp seed flour for bread production and determine the impact of fortification on texture, organoleptic characteristics, crumb color, changes in crumb texture, total polyphenols, the scavenging activity of free radicals, and amino acid content. The solid residue remaining after oil extraction from hemp seeds (generally discarded as waste or added to feed) was triturated and sieved to 0.530 mm (Hemp 1) or 0.236 mm (Hemp 2). Samples of fortified bread were obtained by replacing variable percentages of durum wheat semolina with the two hemp flours (5%, 7.5%, and 10%). The total phenolic content of the fortified bread was between 0.73 and 1.73 mg GAE/g, and the antiradical activity was between 1.17 and 3.18 mmol TEAC/100 g on the basis of the growing fortification. A comparison of Ciclope semolina bread with hemp flour-enriched bread showed a large increase in amino acid content in the fortified samples. In particular, bread enriched with 10% hemp flour 2 showed a higher content of glutamic acid, tyrosine, proline, and essential amino acids such as leucine and isoleucine compared to other samples with the same percentage of substitution. The amount of hemp seed flour influenced the color of the crumb by increasing the yellow index from 18.24 (100% Ciclope) to 21.33 (bread with 5% hemp flour 2). The results of the sensory analysis were very good, demonstrating the high acceptability of fortified breads at higher percentages

Hemp Flour Particle Size Affects the Quality and Nutritional Profile of the Enriched Functional Pasta

The rheological and chemical quality of pasta samples, which were obtained using the durum wheat semolina fortified with the hemp seed solid residue, after oil extraction, sieved at 530 mu m (Hemp 1) or 236 mu m (Hemp 2) at different percentages of substitution (5%, 7.5%, and 10%, were evaluated. The total polyphenolic content in hemp flour was quantified in the range of 6.38-6.35 mg GAE/g, and free radical scavenging was included in the range from 3.94-3.75 mmol TEAC/100 g in Hemp 1 and Hemp 2, respectively. The phenolic profiles determined by UHPLC-ESI/QTOF-MS showed that cannabisin C, hydroxycinnamic and protocatechuic acids were the most abundant phenolic compounds in both hemp flours. Among the amino acids, isoleucine, glutamine, tyrosine, proline, and lysine were the most abundant in raw materials and pasta samples. Although the hemp seeds were previously subjected to oil extraction, hemp flours retain about 8% of oil, and the fatty acids present in the largest amount were linoleic acid and alpha-linolenic acid. Characterization of the minerals showed that the concentration of macro and trace elements increased according to fortification percentage. Sensory evaluation and cooking quality indicated that the best performance in terms of process production and consumer acceptance was obtained using Hemp 2 at 7.5%. Hemp supplementation could be a potential option for producing high-quality, nutritionally rich, low-cost pasta with good color and functionality

Opuntia cladodes as functional ingredient in durum wheat bread: rheological, sensory, and chemical characterization

Cladodes are considered by-products of Opuntia ficus-indica cultivation. Their addition as source of antioxidants to durum wheat breads could have effects on preventing cardiovascular diseases, cancers, and inflammation. The inclusion of 0-5-10-15% cladodes, harvested in three different locations, on quality and antioxidant properties of fortified durum wheat breads has been evaluated. The enrichment with 10% of cladodes resulted in an increase in the content of total phenolics (14.8 vs 2.7 mg GAE/100 g of control bread), a decrease of IC50 (3.28 vs 49.7 mg/ml of control bread), good rheological characteristics of loaves and largely positive evaluation by panel test. Fortification with 15% of cladodes caused an increase in the resistance to the mixture with a reduction of dough extensibility. In addition, the evaluation of different populations of Opuntia gave information about the valorization of the crop and could be a strategy to increase bioactive compounds in durum wheat breads

SARS-COV-2 comorbidity network and outcome in hospitalized patients in Crema, Italy

We report onset, course, correlations with comorbidities, and diagnostic accuracy of nasopharyngeal swab in 539 individuals suspected to carry SARS-COV-2 admitted to the hospital of Crema, Italy. All individuals underwent clinical and laboratory exams, SARS-COV-2 reverse transcriptase-polymerase chain reaction on nasopharyngeal swab, and chest X-ray and/or computed tomography (CT). Data on onset, course, comorbidities, number of drugs including angiotensin converting enzyme (ACE) inhibitors and angiotensin-II-receptor antagonists (sartans), follow-up swab, pharmacological treatments, non-invasive respiratory support, ICU admission, and deaths were recorded. Among 411 SARS-COV-2 patients (67.7% males) median age was 70.8 years (range 5-99). Chest CT was performed in 317 (77.2%) and showed interstitial pneumonia in 304 (96%). Fatality rate was 17.5% (74% males), with 6.6% in 60-69 years old, 21.1% in 70-79 years old, 38.8% in 80-89 years old, and 83.3% above 90 years. No death occurred below 60 years. Non-invasive respiratory support rate was 27.2% and ICU admission 6.8%. Charlson comorbidity index and high Creactive protein at admission were significantly associated with death. Use of ACE inhibitors or sartans was not associated with outcomes. Among 128 swab negative patients at admission (63.3% males) median age was 67.7 years (range 1-98). Chest CT was performed in 87 (68%) and showed interstitial pneumonia in 76 (87.3%). Follow-up swab turned positive in 13 of 32 patients. Using chest CT at admission as gold standard on the entire study population of 539 patients, nasopharyngeal swab had 80% accuracy. Comorbidity network analysis revealed a more homogenous distribution 60-40 aged SARS-COV-2 patients across diseases and a crucial different interplay of diseases in the networks of deceased and survived patients. SARS-CoV-2 caused high mortality among patients older than 60 years and correlated with pre-existing multiorgan impairment. Copyright