George Eliot and George Sand : a comparative study

The thesis is a comparative study of George Eliot and George Sand. Numerous references to Sand in Eliot's correspondence, as well as in Lewes's criticism, show that the link between the two female authors was more profound than suspected. Lewes and Sand met and corresponded for a few years and his art theory is greatly indebted to Sand's novels. Sand also exerted a profound influence on Eliot's intellectual and artistic development before Eliot met Lewes. Sand was her "divinity." However, it is Lewes who encouraged Eliot to follow in Sand's footsteps. The thesis is thematic and compares first the impact of Sand's religious novels such as Spiridion and Lélia. Then their social thought is examined, with novels such as Le pêche de Monsieur Antoine and Felix Holt, the Radical. The third part deals with their conception of art, with special attention to the doctrine of Realism and to Sand's rustic novels. Their conception of women is also examined as well as their position on the question of woman's liberation. Finally, I compare their views of the complex relationship between femaleness and literature, in the light of recent feminist criticism

P. Signac's 'D'Eugène Delacroix au néo-impressionisme' : a translation and commentary

‘Paul Signac's 'D'Eugène Delacroix au néo-impressionnisme' : a translation and commentary’ is, to begin with, the first English translation of the painter Signac's treatise written in defense of Neo-Impressionism in 1899. It is one of the rare theoretical treatises written at the end of the 19th century and perhaps more importantly, by an actual participant in the movement. Therefore the treatise's historical interest is unquestionable. In addition to the translation is a brief glossary of technical terms used by Signac but not explained in the text and a colour chart for reference on passages on colour, for Neo-Impressionism was, above all, a movement concerned with colour. The many scientific, literary and artistic sources cited by Signac in the text are either identified in detailed footnotes or, in some instances, in the introduction. The introduction discusses Signac's background and his motives for changing from palette to pen. It also includes a brief comparison of Signac's practice vs his theory with several visual examples. Signac's major sources and the treatise's style are discussed in greater detail. Signac's later career is briefly touched upon particularly in reference to his contact with other artists. In conclusion, it is hoped that this dissertation will provide the reader with enough supplementary material to better appreciate the vital qualities of ‘D'Eugène Delacroix au néo-impressionnisme’, and to become better acquainted with its author, Paul Signac

Dietary Interventions to Modulate the Gut Microbiome-How Far Away Are We From Precision Medicine

The importance of the gut microbiome in human health and disease is fully acknowledged. A perturbation in the equilibrium among the different microbial populations living in the gut (dysbiosis) has been associated with the development of several types of diseases. Modulation of the gut microbiome through dietary intervention is an emerging therapeutic and preventive strategy for many conditions. Nevertheless, interpersonal differences in response to therapeutic treatments or dietary regimens are often observed during clinical trials, and recent research has suggested that subject-specific features of the gut microbiota may be responsible. In this review, we summarize recent findings in personalized nutrition, highlighting how individualized characterization of the microbiome may assist in designing ad hoc tailored dietary intervention for disease treatment and prevention. Moreover, we discuss the limitations and challenges encountered in integrating patient-specific microbial data into clinical practice

Lecture object: an architecture for archiving lectures on the Web

A new software architectural model for the archival of slide-based presentations on the Internet is proposed. This architecture is based on the concept of the "lecture object," a persistent format, independent of the lecture production and viewing technology. The work has been undertaken in the context of the Web Lecture Archive Project, a collaboration of the CERN HR Division Training and Development group and the University of Michigan, Ann Arbor. To date some 250 lectures have been archived and are viewable worldwide using standard Web browsers and freely available video player software

WLAP the Web Lecture Archive Project: The Development of a Web-Based Archive of Lectures, Tutorials, Meetings and Events at CERN and at the University of Michigan

This paper summarizes the results of a project to develop an electronic repository of "content-rich" lectures, talks, and training activities on the World-Wide Web. The work was carried out from July 1999 to July 2001 by a collaboration consisting of the University of Michigan ATLAS Collaboratory Project, the University of Michigan Media Union, the CERN HR Division, supported by the CERN IT and ETT Divisions and the CERN Academic and Summer Student Programs. In this document, we describe the software application chosen to synchronize the slide presentations to the video recordings, provide technical solutions to the various recording and archival challenges encountered during the project, and propose a set of research and development issues we feel merit further investigation. We also present the concept of a "Lecture Object" and suggest the adoption of standards so that lectures at multiple institutes can be seamlessly shared and incorporated into federated databases world-wide

Evaluation of microfiltration and heat treatment on the microbiological characteristics, phenolic composition and volatile compound profile of pomegranate (Punica granatum L.) juice

BACKGROUND: Since processing technology and storage may influence the sensory and nutritional value as well as the shelf life of pomegranate juice (PJ), mild technologies based on microfiltration may be a promising alternative to heat treatments for fruit juice preservation. In this study, physicochemical and microbiological properties of raw (RPJ), microfiltered (MPJ) and cloudy pasteurized (PPJ) PJ were compared over a period of 4weeks. RESULTS: Data demonstrated that microfiltration was comparable to pasteurization in guaranteeing microbiological stability of the juice, avoiding spoilage of the final product. After treatment, PPJ showed the highest amounts of gallic acid (GA) and ellagic acid derivatives (EAs). During storage, the amount of ellagitannins, EAs and GA similarly decreased in all types of juice. Trends towards variations of monomeric anthocyanins in MPJ and variations of polymeric and copigmented anthocyanins in both MPJ and PPJ were found over storage. CONCLUSION: The optimization of pretreatments and filtration parameters can lead to the industrial scale-up of microfiltration technology for the development of high-quality non-heat-treated PJ. © 2017 Society of Chemical Industry

Encapsulation of ascorbic acid promotes the reduction of Maillard reaction products in UHT milk

The presence of amino groups and carbonyls renders fortified milk with ascorbic acid particularly susceptible to the reduction of available lysine and to the formation of Maillard reaction products (MRPs), as Nε-(Carboxyethyl)-L-lysine (CEL), Nε-(Carboxymethyl)-L-lysine (CML), Amadori products (APs) and off-flavors. A novel approach was proposed to control the Maillard reaction (MR) in fortified milk: ascorbic acid was encapsulated in a lipid coating and the effects were tested after a lab scale UHT treatment. Encapsulation promoted a delayed release of ascorbic acid and a reduction in the formation of MRPs. Total lysine increased up to 45% in milk with encapsulated ascorbic acid, while reductions in CML, CEL and furosine ranged from 10% to 53% compared with control samples. The effects were also investigated towards the formation of amide-AGEs (advanced glycation end products) by high resolution mass spectrometry (HRMS) revealing that several mechanisms coincide with the MR in the presence of ascorbic acid (AA)

Metabolic and molecular changes of the phenylpropanoid pathway in tomato (Solanum lycopersicum) lines carrying different Solanum pennellii wild Chromosomal regions

Solanum lycopersicum represents an important dietary source of bioactive compounds including the antioxidants flavonoids and phenolic acids. We previously identified two genotypes (IL7-3 and IL12-4) carrying loci from the wild species Solanum pennellii, which increased antioxidants in the fruit. Successively, these lines were crossed and two genotypes carrying both introgressions at the homozygous condition (DHO88 and DHO88-SL) were selected. The amount of total antioxidant compounds was increased in DHOs compared to both ILs and the control genotype M82. In order to understand the genetic mechanisms underlying the positive interaction between the two wild regions pyramided in DHO genotypes, detailed analyses of the metabolites accumulated in the fruit were carried out by colorimetric methods and LC/MS/MS. These analyses evidenced a lower content of flavonoids in DHOs and in ILs, compared to M82. By contrast, in the DHOs the relative content of phenolic acids increased, particularly the fraction of hexoses, thus evidencing a redirection of the phenylpropanoid flux towards the biosynthesis of phenolic acid glycosides in these genotypes. In addition, the line DHO88 exhibited a lower content of free phenolic acids compared to M82. Interestingly, the two DHOs analyzed differ in the size of the wild region on chromosome 12. Genes mapping in the introgression regions were further investigated. Several genes of the phenylpropanoid biosynthetic pathway were identified, such as one 4-coumarate:CoA ligase and two UDP-glycosyltransferases in the region 12-4 and one chalcone isomerase and one UDP-glycosyltransferase in the region 7-3. Transcriptomic analyses demonstrated a different expression of the detected genes in the ILs and in the DHOs compared to M82.These analyses, combined with biochemical analyses, suggested a central role of the 4-coumarate:CoA ligase in redirecting the phenylpropanoid pathways towards the biosynthesis of phenolic acids in the pyramided lines. Moreover, analyses here carried out suggest the presence in the introgression regions of novel regulatory proteins, such as one Myb4 detected on chromosome 7 and one bHLH detected in chromosome 12. Overall our data indicates that structural and regulatory genes identified in this study might have a key role for the manipulation of the phenylpropanoid metabolic pathway in tomato fruit

Availability and dose response of phytophenols from a wheat bran-rich cereal product in healthy human volunteers

We acknowledge financial support from The Kellogg Company and the Scottish Government Food Land and People Programme.Peer reviewedPostprin

Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods

BACKGROUND Current dietary guidelines recommend five or more fruit, vegetable, and legume servings per day. Often, these products are eaten cooked, resulting in organoleptic and nutritional changes. Vacuum cooking is gaining attention as an alternative cooking technique, due to its ability to preserve or even enhance sensory and healthy properties of food. Its household application is, however, poorly explored. In this work, the effect of vacuum cooking, performed with a new patented system, was studied for the first time on pumpkin cubes and compared to sous vide and traditional steam cooking, through a multidisciplinary approach. RESULTS All the cooking treatments damaged pumpkin microstructure, leading to cell separation and plasmolysis; vacuum cooking was the most aggressive method, as confirmed by texture softening. Vacuum cooking was also the method with less impact on pumpkin color, in relation to the largest extraction of some classes of carotenoids from the broken cells. Significant polyphenol extraction, especially of gallic acid and naringenin, was instead observed for sous vide and steamed pumpkins. The total antioxidant activity, ascribable to the effect of both carotenoids and polyphenols, resulted enhanced after cooking compared to raw one mainly for cook vide samples, followed by steamed and sous vide ones. CONCLUSIONS Vacuum cooking, followed by sous vide, has often shown better performance than traditional steam cooking for pumpkin cubes. The implementation of sous vide and vacuum cooking at domestic level or in professional kitchens, and in the food industry, would allow the consumption of vegetables with improved nutritional and sensorial characteristics. © 2020 Society of Chemical Industr