RIGHT TO THE SUBURB? RETHINKING LEFEBVRE AND IMMIGRANT ACTIVISM

ABSTRACT: In the face of increasing migration by Latinos to suburbs and multi‐scalar policies criminalizing immigrants, municipalities are increasingly confronting the question, Who has the Right to the Suburb? We seek to better understand how the tensions between suburbanites and Latino immigrants are addressed by municipal governments as immigration enforcement is increasingly rescaled to the local level. Case studies of Maywood and Costa Mesa in Southern California suggest responses are by no means similar and can actually be contrasting, given the city's historical trajectories, socio‐economic status, political leadership, and networks of activists. Suburban struggles are often assumed to be conservative and as a result are undertheorized as sites of liberatory struggle. While the urban realm remains the most visible stage of social movements, this paper suggests immigrant activism is increasingly being generated in suburbs, election‐based organizing can be an effective gateway to municipal level change, and seeking to expand or constrict the Right to the City necessarily entails multi‐scalar efforts.     

Life-course Experience and Housing Quality

This paper reports the extent to which the effects of such life-course experiences as partnership formation, the transition to parenthood, divorce and unemployment on housing quality persist over the life course. Using retrospective survey data for the Netherlands and ordered logit analysis, the effects on housing quality of life-course experiences, their timing, and their persistence over the life-course were estimated. Housing quality was measured by a 4-category variable based on tenure and the size of a dwelling. The results indicate that several lifecourse experiences have a lasting effect on housing quality, although most effects become weaker with increasing age or duration since the experience.     

MECHANICAL PROPERTIES OF AN IMMERSION FRIED POTATO STARCH-GLUTEN GEL DURING POSTFRYING PERIOD

Moisture profiles in fried samples of potato starch with different gluten contents were determined during postfrying storage. Over time, moisture migrated from the core to the crust of the sample, and the moisture content of the crust region increased. The addition of gluten caused a significant increase in oil uptake in the crust. The initial hardness of the crust significantly decreased as the gluten content increased to 10 and 30%, during the first 30 min of storage. With longer storage time (> 240 min), the crust hardness tended to increase, due to an increase in firmness of the starch sample. This behavior was less pronounced for samples with 10 and 30% gluten. The range of linear viscoelastic behavior (up to 14% strain) was determined from the initial linear zone of the stress-strain curves. Stress relaxation tests were performed in the linear and nonlinear viscoelastic regions, with a strain level of 5% and 40%, respectively. According to stress relaxation curves, samples became less elastic with the addition of gluten and more elastic with the time of storage.     

COLD-CONDITIONING TREATMENT REDUCES CHILLING INJURY IN MEXICAN LIMES (CITRUS AURANTIFOLIA S.) STORED AT DIFFERENT TEMPERATURES

Induction of different antioxidant enzymes by high and low temperatures prior to storage has been reported to produce tolerance to chilling injury (CI). Thus, different prestorage temperatures have been suggested to decrease CI in citrus fruits. In this work, the effectiveness of a cold‐conditioning treatment (13C for 48 h) to prevent CI was evaluated in Mexican limes (Citrus aurantifolia S.) stored at 4, 10 and 25C, and 90% relative humidity. Cold conditioning reduced 1.6‐fold CI symptoms, induced a significant increase of 2.2‐fold peroxidase activity and maintained the activity of superoxide dismutase in limes kept at 4C. Our results suggest that the effectiveness of the cold‐conditioning treatment in increasing chilling tolerance in Mexican limes depends on the induction or maintenance of antioxidant enzymatic systems during the entire storage period.     

The Housing Consequences of Living Arrangement Choices in Young Adulthood

This paper documents the consequences of the first living arrangements of young adults after leaving the parental home (without a partner, cohabiting, or married) for their housing situation, whether they rent independently, share accommodation, or own their own homes, both immediately after leaving home and in the first eight years after leaving. Data are analysed from two retrospective life-course surveys conducted in the Netherlands in the 1990s, using multinomial logistic regression models. The paper finds a strong influence of the timing and pathway of leaving on the housing situation immediately after leaving: those nest-leavers who make stronger commitments in their household careers (by cohabiting, or by marrying) are more likely to own a home and less likely to share. Although through the years after leaving home this influence decreases, it remains discernible and significant even eight years after leaving. This is remarkable, given the fluidity of the housing careers of nest-leavers.     

USE of PHYTOGLYCOGEN EXTRACTED FROM CORN to INCREASE the BOWL-LIFE of BREAKFAST CEREAL

Phytoglycogen was extracted from frozen corn using water and ethanol. the phytoglycogen powder was dissolved in distilled water, sprayed onto ready‐to‐eat breakfast cereal, and dried. the coated cereal was soaked in milk for three minutes and compared to control samples. the coated cereal showed a significant improvement in texture over control samples after soaking in milk. Peak force for control samples dropped by almost 40% after soaking, while the peak force for samples coated with phytoglycogen dropped by less than 20%. Coated samples were also found to absorb less milk than did uncoated samples. Therefore, use of a corn phytoglycogen coating could potentially be used to increase the bowl‐life of some breakfast cereals.     

A NEW APPROACH TO CORRELATE TEXTURAL AND COOKING PARAMETERS WITH OPERATING CONDITIONS DURING DOUBLE-SIDED COOKING OF MEAT PATTIES

Cooking and textural parameters during double-sided cooking of hamburger patties were correlated with volume-averaged temperature at the end of the cooking process and gap thickness between plates. Frozen patties were cooked in a clamshell grill set at different plate surface temperatures (177C; 191C; 204C; 218C), for different gap thicknesses (9.65 mm; 10.55 mm; 10.55 mm; 11.05 mm) for 120 s. A decrease in the gap thickness and an increase in the plate surface temperature resulted in an increase in the cooking loss values (24–36%) and in a decrease of press juice values (8–25%). The values of peak load (183–215 N), modulus (16–19 N/mm), work needed in shearing (2300–2800 Nmm), hardness (25–32 N), cohesiveness (0.76–0.83), and chewiness (107–152 Nmm) of the patties increased when the gap thickness decreased and the plate surface temperature increased. There was no effect of the variables studied on springiness. The correlation equations involving the operating variables and quality parameters obtained are simple and useful in developing optimal process conditions.     

Probiotic fermented milks: Present and future

Milk and dairy products have been part of human nutrition since ancient times, constituting an important part of a balanced diet. Fermented dairy products containing living micro-organisms have traditionally been used to restore gut health, being among the pioneers in functional foods. Such utilisation of live micro-organisms forms the basis of the probiotic concept, which constitutes a fast growing market for the development of new products. In this article, we review the current status of fermented milk as a vehicle for delivery of beneficial bacteria and look into future new directions and challenges.     

CULTIVATING JUST PLANNING AND LEGAL INSTITUTIONS: A CRITICAL ASSESSMENT OF THE SOUTH CENTRAL FARM STRUGGLE IN LOS ANGELES

ABSTRACT: The South Central Farm (SCF) in Los Angeles was a 14‐acre urban farm in one of the highest concentrations of impoverished residents in the county. It was destroyed in July 2006. This article analyzes its epic as a landscape of resistance to discriminatory legal and planning practices. It then presents its creation and maintenance as an issue of environmental justice, and argues that there was a substantive rationale on the basis of environmental justice and planning ethics that should have provided sufficient grounds for the city to prevent its dismantling. Based on qualitative case study methodology, the study contributes to the formulation of creation and preservation rationales for community gardens and other “commons” threatened by eventual dismantlement in capitalist societies.     

CULTIVAR AND HARVEST DATE EFFECTS ON FLAVOR AND OTHER QUALITY ATTRIBUTES OF CALIFORNIA STRAWBERRIES

“Aromas,”“Diamante” and “Selva” strawberries were harvested in early and mid‐season and evaluated for quality attributes, flavor components, fermentative metabolites and physiological characteristics. Preference and flavor tests by consumer panels were also conducted. Cultivar variation was greater than harvest date variation as were differences in color, concentrations of anthocyanins, firmness, total soluble solids, sugars, pH, titratable acidity (TA), organic acids and aroma compounds. “Diamante” and “Selva” had higher aroma quality than “Aromas” fruits. The levels of fermentative metabolites were too low to have an impact on the aroma quality. “Diamante” and “Selva” strawberries had better overall flavor quality and were more preferred by consumers than “Aromas.” These differences were consistent over two harvest dates.