Food Design as a Strategy for the Global Community

The paper aims to identify the role of Design Culture in adopting food and gastronomic practices as strategic tools to enhance dialogues between different cultures. The research analyses the cases in which contemporary Design Culture adopts food as a possibility of social inclusion, understanding of the global flows of people, transformation techniques, and novel rituals. Food and food cycles can be interpreted as "language", as well as an opportunity to create circular business activities based on the rediscovery and on the strengthening of the links between territories and communities in a globalised scenario increasingly attentive to the experiences of fusion between cultures. Design culture can become a mediator, a facilitator and a promoter of solutions and models of integration between cultural components we commonly consider "strong" and "weak", "host" and "settled", "traditional" and "modern", "slow" and "fast", "typical" and "atopic". Thus an "open" scenario is outlined in which projects and researches oriented to the diffusion of more sustainable and "community centred" food cultures are renewed and take on new meanings. New cultures emerge which, while keeping their cultural roots, evolve into a transcultural society. The Design Culture is called to recognise and co-design these new “food acts” of the contemporary transcultural societies

A Multistate Friction Model for the Compensation of the Asymmetric Hysteresis in the Mechanical Response of Pneumatic Artificial Muscles

These days, biomimetic and compliant actuators have been made available to the main applications of rehabilitation and assistive robotics. In this context, the interaction control of soft robots, mechatronic surgical instruments and robotic prostheses can be improved through the adoption of pneumatic artificial muscles (PAMs), a class of compliant actuators that exhibit some similarities with the structure and function of biological muscles. Together with the advantage of implementing adaptive compliance control laws, the nonlinear and hysteretic force/length characteristics of PAMs pose some challenges in the design and implementation of tracking control strategies. This paper presents a parsimonious and accurate model of the asymmetric hysteresis observed in the force response of PAMs. The model has been validated through the experimental identification of the mechanical response of a small-sized PAM where the asymmetric effects of hysteresis are more evident. Both the experimental results and a comparison with other dynamic friction models show that the proposed model could be useful to implement efficient compensation strategies for the tracking control of soft robots

Effect of the Addition of Donkey Milk on the Acceptability of Caciotta Cow Cheese

SIMPLE SUMMARY: Caciotta is a very popular cheese in Italy that can be made with cow, sheep, goat or buffalo milk. In this study, we investigated the effects of donkeys’ milk addition in the production of this cheese, considering a short- and a medium-ripening period. Two batches were considered for cheesemaking: cows’ milk only and cows’ milk with the addition of 5% donkey’s milk. With the longest ripening period, the cheese with donkey milk received the highest ratings for color, aroma, flavor, and overall liking. ABSTRACT: This study investigated the effects of adding donkey milk in cheesemaking on the acceptability of a Caciotta cow cheese after 10 and 45 days of ripening. The cheeses produced were: a control cheese with cow’s milk only and experimental cheese with the addition of 5% donkey’s milk. The acceptability of Caciotta was determined by the judgement of 80 habitual cheese consumers. The acceptability of the Caciotta cheese was significantly influenced by the addition of donkey milk, with the exception of the texture parameter. At a ripening time of 10 days, the control cheese scored significantly higher than the experimental cheese for aroma, flavor and overall liking; conversely, at the longest time, the experimental cheese had significantly higher scores for color, aroma, flavor, and overall liking. Our results confirm that the use of donkey milk in cheesemaking can improve cheese acceptability. In addition, the known benefits of using donkey milk in cheesemaking, such as the reduction of blowing defects and the probiotic properties, could increase interest in innovative products among both processors and consumers. Processors could reduce, if not eliminate, the use of additives in cheesemaking, while cheese could also appeal to consumers of probiotic and fermented products

Short communication: Sensory profile and acceptability of a cow milk cheese manufactured by adding jenny milk

The addition of jenny milk during cheesemaking has been recommended as a viable alternative to egg lysozyme for controlling late blowing defects. However, little is known on the sensory properties of the cheeses made with jenny milk. In this study, the effect of the addition of jenny milk during cheesemaking on sensory properties and consumer acceptability of cheese was evaluated. A sensory profile was carried out by 10 trained panelists on 4 cow milk cheese types. Two types of cheeses were made by adding jenny milk to cow milk during cheesemaking; the cheeses were then left to ripen for 45 and 120 d. The remaining 2 cheese types were made with only cow milk and were also left to ripen for 45 and 120 d. The attributes generated by a quantitative descriptive analysis sensory panel were effective for discriminating the 4 products. Among them, added jenny milk samples aged for 45 d had the highest intensity of some appearance descriptors (structure and color uniformity), as well as the highest intensity of sweetness. The analysis of acceptability data obtained from 89 consumers showed that added jenny milk aged for 45 d was the most preferred type of cheese, whereas no significant differences were found among the other products, which had higher intensity of bitter, salty, acid milk, and so on. © 2016 American Dairy Science Association

A Comprehensive Review of Techniques for Processing and Analyzing Fetal Heart Rate Signals

The availability of standardized guidelines regarding the use of electronic fetal monitoring (EFM) in clinical practice has not effectively helped to solve the main drawbacks of fetal heart rate (FHR) surveillance methodology, which still presents inter- and intra-observer variability as well as uncertainty in the classification of unreassuring or risky FHR recordings. Given the clinical relevance of the interpretation of FHR traces as well as the role of FHR as a marker of fetal wellbeing autonomous nervous system development, many different approaches for computerized processing and analysis of FHR patterns have been proposed in the literature. The objective of this review is to describe the techniques, methodologies, and algorithms proposed in this field so far, reporting their main achievements and discussing the value they brought to the scientific and clinical community. The review explores the following two main approaches to the processing and analysis of FHR signals: traditional (or linear) methodologies, namely, time and frequency domain analysis, and less conventional (or nonlinear) techniques. In this scenario, the emerging role and the opportunities offered by Artificial Intelligence tools, representing the future direction of EFM, are also discussed with a specific focus on the use of Artificial Neural Networks, whose application to the analysis of accelerations in FHR signals is also examined in a case study conducted by the authors

GIS system and livestock field survey as tools to manage the potential reducing of fuel load for fire prevention

This study would mark the potential role of grazing by Podolian cattle for reducing fuel load of fire prevention and propagation. The interconnection of Geographic Information System (GIS) and livestock field survey allowed to monitor different grazing and nograzing areas in Basilicata region. Fifteen grazing areas were monitored for five years during the summer pasture, when the Podolian cattle graze on green grazing areas. These areas were monitored by using GIS system and GPS application. The potential impact of Podolian cattle was monitored for the same time period. The cattle consistency allowed to calculate different parameters: livestock unit, dry matter intake and stocking estimation of potential amount of dry matter intake to understand the removal biomass in order to reduce the fuel load for fire prevention. The spatial analysis (GIS) showed that there were only four grazing areas burned during the time sampling, compared to the surrounding areas used as control (no-grazing area). Therefore an efficient management of grazing by Podolian cattle could be an important tool to prevent the fire propagation

Feeding Preferences of the Italian Roe Deer (Capreolus capreolus italicus Festa, 1925) in a Coastal Mediterranean Environment

The present study was aimed to deepen the knowledge on diet and on feeding preferences of the Italian roe deer. The research was carried on in the Castelporziano Presidential Estate, a protected area of Latium coast. Quadrat method was used to assess plant frequency, whereas diet composition was determined by fecal micro-histological analysis. A total of 143 plant species were identified in the site and 109 of them were found in the feces of the Capreolus capreolus italicus. All over the year, most of the taxa were ingested in low percentages (5%) and the most utilized plant species were Quercus suber, Prunus spinosa, Rubia peregrina, and Crateaegus monogyna. Fagaceae and Rosaceae plant families represented the bulk of the diet and were positively selected. In addition, a positive selection on Fabaceae and Oleaceae families was found in wet season but not in dry one. In both periods the Italian roe deer showed a positive selection for deciduous woody plants and evergreen woody plants, instead avoided wild forbs and wild graminoids. Our results confirmed that this subspecies behaved as a generalist highly selective feeder

Combined mechanistic modeling and machine-learning approaches in systems biology - A systematic literature review

Background and objective: Mechanistic-based Model simulations (MM) are an effective approach commonly employed, for research and learning purposes, to better investigate and understand the inherent behavior of biological systems. Recent advancements in modern technologies and the large availability of omics data allowed the application of Machine Learning (ML) techniques to different research fields, including systems biology. However, the availability of information regarding the analyzed biological context, sufficient experimental data, as well as the degree of computational complexity, represent some of the issues that both MMs and ML techniques could present individually. For this reason, recently, several studies suggest overcoming or significantly reducing these drawbacks by combining the above-mentioned two methods. In the wake of the growing interest in this hybrid analysis approach, with the present review, we want to systematically investigate the studies available in the scientific literature in which both MMs and ML have been combined to explain biological processes at genomics, proteomics, and metabolomics levels, or the behavior of entire cellular populations. Methods: Elsevier Scopus®, Clarivate Web of Science™ and National Library of Medicine PubMed® databases were enquired using the queries reported in Table 1, resulting in 350 scientific articles. Results: Only 14 of the 350 documents returned by the comprehensive search conducted on the three major online databases met our search criteria, i.e. present a hybrid approach consisting of the synergistic combination of MMs and ML to treat a particular aspect of systems biology. Conclusions: Despite the recent interest in this methodology, from a careful analysis of the selected papers, it emerged how examples of integration between MMs and ML are already present in systems biology, highlighting the great potential of this hybrid approach to both at micro and macro biological scales

Effect of donkey milk addition on the acceptability of Caprino, a typical goat cheese from Basilicata region, Italy

In this preliminary study we evaluated the effect of different donkeys’ milk additions in cheese making on the acceptability of fresh Caprino, a typical goat cheese produced in a region of southern Italy. In cheese making three batches were considered: A1 only goats’ milk, A2 and A3 with the addition of 5% and 10% of donkeys’ milk, respectively. With the exception of colour, the lowest donkeys’ milk addition improved the acceptability of Caprino cheese. In particular, significant highest ratings (P < 0.05) were observed on odour, flavour, texture and on overall likin