The poetics and politics of curriculum as representation

The notion of knowledge that is expressed in current notions of curriculum is fundamentally realist. Curriculum is not, however, as the realist notion implies, a site of transmission of knowledge conceived as a mere revelation of the 'real'. Curriculum is itself a representation: not only a site in which signs that are produced in other places circulate, but also a place of production of signs in its own right. To conceive of curriculum as representation means to highlight the work of its production. There is a place here for a poetics of curriculum. However, to understand the curriculum as representation means also to emphasise its political effects. Representation is always authorised representation: the text that constitutes curriculum is not simply a text; it is a text of power. To conceive of curriculum as representation implies to see it simultaneously, inseparably, as a poetics and as a politics.     

Changes in the nutrient quality of meat in an obesity context

Today, being either overweight or obese is becoming the norm both in developing and developed countries. Developing countries often experience a double burden of nutrition-related diseases, as both over and undernutrition are experienced, with overweight presently exceeding underweight in most developing countries. Global diet trends such as moving from a traditional diet to more refined foods and increased sugar and saturated fat intake are identified as contributing to excess energy intake. The nutritional content of meat is non-homogenous and dynamic and meat has changed considerably in fat content, in many countries, during the last decade due to consumer demand. Choosing a particular meat cut of a specific fatness level, prior to cooking and consuming it without added high energy condiments, as well as trimming on the plate, can make a significant contribution to decrease energy intake, from a total diet perspective. Prudent portion size is also of importance. Meat is recognised as an important source of protein, vitamin B(12), Vitamin D and essential Omega 3 fatty acids, as well as bio-available minerals such as iron, zinc and selenium.     

Biovanillin from agro wastes as an alternative food flavour

This review provides an overview of biovanillin production from agro wastes as an alternative food flavour. Biovanillin is one of the widely used flavour compounds in the foods, beverages and pharmaceutical industries. An alternative production approach for biovanillin as a food flavour is hoped for due to the high and variable cost of natural vanillin as well as the limited availability of vanilla pods in the market. Natural vanillin refers to the main organic compound that is extracted from the vanilla bean, as compared to biovanillin, which is produced biologically by microorganisms from a natural precursor such as ferulic acid. Biovanillin is also reviewed as a potential bioflavour produced by microbial fermentation in an economically feasible way in the near future. In fact, we briefly discuss natural, synthetic and biovanillin and the types of agro wastes that are useful as sources for bioconversion of ferulic acid into biovanillin. The subsequent part of the review emphasizes the current application of vanillin as well as the utilization of biovanillin as an alternative food flavour. The final part summarizes biovanillin production from agro wastes that could be of benefit as a food flavour derived from potential natural precursors.© 2012 Society of Chemical Industry     

Functional and therapeutic potential of inulin: A comprehensive review

Inulin as a heterogeneous blend of fructose polymers is diversely found in nature primarily as storage carbohydrates in plants. Besides, inulin is believed to induce certain techno-functional and associated properties in food systems. Inulin owing to its foam forming ability has been successfully used as fat replacer in quite a wide range of products as dairy and baked products. Furthermore, it is known to impart certain nutritional and therapeutic benefits that extend apart to improve health and reduce the risk of many lifestyle related diseases. Additionally, as a functional ingredient, Inulin has been adopted in various efficacy studies involving animal and human studies to function as a prebiotic, in promoting good digestive health, influencing lipid metabolism and has some beneficial roles in ensuring optimum levels of glucose and insulin. This review article is an attempt to present a comprehensive overview on both techno-functional and therapeutic potential of inulin.     

四氯化碳玻璃试管法测定面粉含砂量探讨

小麦粉含砂量测定是时小麦加工成面粉工艺流程环节的评判,也是反映面粉质量的一项重要指标.笔者通过多年实践,采用一种简单装置来代替现用的球型漏斗装置,该装置既保证粉与泥砂的分离效果.又做到省时、省力、省费用.     

纽甜(Neotame)--一种新型强力甜味剂

纽甜是一种新型的强力甜味剂,它是阿斯巴甜的衍生物,甜味比蔗糖甜7000~13000倍,比阿斯巴甜甜30~60倍。其能量值几乎为0且甜味纯正,清新且没有不愉快的风味。纽甜不仅可以广泛用于食品和饮料中,而且可以单独食用或与其它强力甜味剂或多糖混合使用。它在干燥或中性的条件下都十分稳定,尤其在含水的食品体系中要相对稳定。     

R_(22)用于小轿车空调制冷系统的计算与分析

在制冷系统中寻求R_12的替代工质是目前制冷行业的一项重要研究课题。本文针对小轿车空调制冷系统,用R_22作为替代工质进行了计算并与采用R_12作为制冷工质的计算结果进行了对比分析。结果表明:作为R_22的近期替代,在汽车空调制冷系统中采用R_22作为制冷工质基本上是可行的。     

Taxonomic free sorting

Free sorting is a quick and reliable means to assess similarities among a set of stimuli by a panel of subjects. In this procedure, subjects form as many groups of stimuli as they consider necessary, with the understanding that each group is formed with stimuli that are perceived as similar. However, no information is available about the structure of the groups formed by each subject. In practice, these groups are considered as equally distant from each other. This is a questionable assumption as it may not reflect the perception of the subjects towards the stimuli. Taxonomic free sorting is designed to cope with this problem. Once the subjects have achieved the free sorting of the stimuli, they are instructed to organize, step by step, the stimuli into a hierarchical structure thus giving more insight into the similarities among products. Statistical treatments of the data thus obtained are discussed and the procedure of evaluation is illustrated on the basis of a case study.     

浅谈企业局域网信息安全

企业局域网是一个采用Internet技术建立的机构内联网络。它以TCP/IP协议作为基础,以Web为核心应用,构成统一和便利的信息交换平台。针对企业局域网络中存在的各种不安全因素,管理的不完善、人为的蓄意破坏以及技术上的漏洞等问题,设计一套符合企业局域网实际的安全方案,并阐述了方案的具体内容和作用。     

Familiness as a form of value for wineries: a preliminary account

Based on a small, exploratory study of three family-owned wineries in Victoria, Australia, the article examines how ‘familiness’ is constructed as a form of value. Drawing on work in cultural economy and economic sociology, we propose that familiness can be best understood as the outcome of a process of qualification that mediates between a winery's actual repertoire of properties and its cultural reception through the selective framing and legitimizing of family-related product properties as worthy points of attachment. There were five major themes around which the notion of family was clustered in the narratives of winery representatives and in winery marketing material: family as a key dimension of marketing strategy; the day-to-day involvement of family; the winery's family heritage; family as a symbolic quality; and the brand as family. Based on these findings, we argue that familiness may involve both indexical and iconic cues, that the material family is only one element in the construction of familiness as a form of value, and that familiness is legitimized as a point of attachment for consumers and employees through reference to authenticity, among other discourses.     

多梳贾卡织物结构形变研究与计算机仿真

为实现多梳贾卡织物的形变模拟,尤其是提花地网中不同大小网眼对织物形变的模拟,建立了适用于多梳贾卡经编织物的质点弹簧模型。通过研究多梳贾卡织物的组织结构和贾卡提花原理,将地梳线圈简化为质点,连接线圈之间的延展线简化为弹簧,并进一步将地梳、氨纶梳和衬纬贾卡梳、花梳形成的组织简化为纵向结 构弹簧、卷曲弹簧、横向结构弹簧和约束弹簧;研究了线圈质点在４ 种弹簧复合作用下的受力,引入弹簧阻尼力以减小质点弹簧系统的振动;采用显式欧拉方法求解任意时刻质点的运动状态来减少线圈形变模拟过程的计算时间;通过实样举例,将形变模拟的预测效果与上机编织样布进行对比,验证了所建质点弹簧模型的正确性和实用性。     

Inulin Dietary Fiber with Functional and Health Attributes—A Review

Inulin is a term applied to a heterogeneous blend of fructose polymers found widely distributed in nature as plant storage carbohydrates; it is a functional food ingredient that provides unique combination of technological properties. Furthermore, it provides nutritional benefits, which results in better health and attenuation of the risk of many diseases. Inulin has neutral taste, is colorless, and thereby only minimally influences the organoleptic characteristics of product. The high solubility of inulin enables it to be fortified in dairy products such as milk drinks, yogurt, cheeses, and desserts. The ability of inulin to form cream when sheared in skim milk provides good mouth feel to the food to which it is incorporated. In lieu of this, it is also used as a fat replacer. Several animal and human studies have shown inulin to function as a prebiotic, in promoting good digestive health, influencing lipid metabolism and decreasing risk of osteoporosis by increasing calcium absorption. Inulin is also found to exhibit some effect on insulinaemia and glycemia, as well as reduce the risk of colon cancer, breast cancer, and tumor growth. This review gives emphasis on the major application of inulin in functional and health aspects.     

Measurement of Optical Properties of Foods in Near- and Mid-Infrared Radiation

Near-infrared radiative properties are important in existing, as well as novel radiant heating processes, such as when using a halogen lamp. Spectral reflectance, transmittance, and penetration depth of electromagnetic energy in the near-infrared region are measured using a spectroradiometer for potato tissue as a function of its moisture content. Reflectance has a spectral dependence and increases as moisture content increases, thus decreasing the fraction of incident energy available to the food. Penetration depth is a strong function of moisture and can vary significantly with wavelength. Penetration depth for near-infrared is smaller than for microwave, although they are of the same order of magnitude.     

Human Milk Composition and Preservation: Evaluation of High-pressure Processing as a Nonthermal Pasteurization Technology

Human milk is seen not only as a food, but as a functional and dynamic biologic system. It provides nutrients, bioactive components, and immune factors, promoting adequate and healthy growth of newborn infants. When mothers cannot supply their children, donated breast milk is the nutrition recommended by the World Health Organization, as it is a better alternative than infant formula. However, because of the manner in which donor milk is handled in human milk banks (HMB) many of the properties ascribed to mother's own milk are diminished or destroyed. The major process responsible for these losses is Holder pasteurization. High-pressure processing (HPP) is a novel nonthermal pasteurization technology that is being increasingly applied in food industries worldwide, primarily as an alternative to thermal treatment. This is due to its capacity to inactivate microorganisms while preserving both nutritional and bioactive components of foods. This review describes human milk composition and preservation, and critically discusses HMB importance and practices, highlighting HPP as a potential nonthermal pasteurization technology for human milk preservation. HPP technology is described and the few currently existing studies of its effects in human milk are presented.     

Application of High-Intensity Pulsed Electrical Fields in Food Processing

High-intensity pulsed electric fields (HIPEF) treatment is gaining popularity as a nonthermal processing technology due to its instant penetration characteristics and short processing time. It is evolving as a potential alternative to other thermal and chemical unit operations in food processing. In recent years, numerous research groups have demonstrated the possibility of inactivation of a range of microorganisms and food quality-related enzymes. This article focuses on the potential to use the HIPEF treatment as a preservation technology and as an adjunct to other processing steps, such as extraction, osmotic dehydration, air dehydration, and rehydration.     

On the contribution of the senses to food emotional experience

Emotions are an important component of our daily lives and contribute to behavior as well as general well-being. Foods are prominent sources of emotions (e.g. enjoyment, disgust…). One question that may arise in food research is how the different senses interact to create a unified affective representation of food. Indeed, current research suggests that rather than a unimodal processing of each sensory aspect of a food, there is a very early and almost undistinguishable integration of the senses, especially for the construction of flavor. In the present paper, we argue that a multisensory approach is necessary to understand the way senses converge to enable an emotional experience when perceiving food. We further put an emphasis on the fact that such multisensory integration is influenced by higher-order cognitive processes and possibly by emotions as well. After presenting theories in the field as well as experimental data, we discuss some paradigms that could pave the way for future research on food-induced emotional processing.     

Composition,physicochemical properties of pea protein and its application in functional foods

Abstract

Field pea is one of the most important leguminous crops over the world. Pea protein is a relatively new type of plant proteins and has been used as a functional ingredient in global food industry. Pea protein includes four major classes (globulin, albumin, prolamin, and glutelin), in which globulin and albumin are major storage proteins in pea seeds. Globulin is soluble in salt solutions and can be further classified into legumin and vicilin. Albumin is soluble in water and regarded as metabolic and enzymatic proteins with cytosolic functions. Pea protein has a well-balanced amino acid profile with high level of lysine. The composition and structure of pea protein, as well as the processing conditions, significantly affect its physical and chemical properties, such as hydration, rheological characteristics, and surface characteristics. With its availability, low cost, nutritional values and health benefits, pea protein can be used as a novel and effective alternative to substitute for soybean or animal proteins in functional food applications.     

Health Benefits of Punicic Acid: A Review

Punicic acid (PA) is a polyunsaturated fatty acid (18:3 n‐5), which is classified as a conjugated linolenic acid. PA is also referred as a "super CLnA" whose effect is even more potent than that of an ordinary CLnA. It is found mainly in the seeds of pomegranate fruit (Punica granatum) and Trichoxanthes kirilowii and some other minor sources. It possesses a wide array of biological properties including antidiabetic, antiobesity, antiproliferative, and anticarcinogenic activity against various forms of cancer. In spite of this, PA has not been explored as a nutraceutical or as an ingredient of food products which can be aimed at specific consumer target groups. This review details the various health‐beneficial properties of PA and explores the possibilities of its utilization as an active ingredient in various food products.     

Invited review: Bovine colostrum,a promising ingredient for humans and animals—Properties,processing technologies,and uses

Mammalian colostrum, known as “liquid gold,” is considered a valuable source of essential nutrients, growth factors, probiotics, prebiotics, antibodies, and other bioactive compounds. Precisely for this reason, bovine colostrum (BC) is an emerging ingredient for the feed, food, and pharmaceutical industries, being nowadays commercially available in a variety of forms in several countries. Moreover, quite a large number of functional foods and supplements for athletes, human medicines, pet nutrition plans, and complementary feed for some livestock categories, such as piglets and calves, contain BC. The amount of BC yielded by a cow after calving represents approximately 0.5% of the yearly output in dairy breeds. For its nutritional properties and low availability, BC is characterized by a greater market value and an increasing demand compared with other by-products of the dairy sector. However, information regarding the market size of BC for the food and pharmaceutical industries, as well as future developments and perspectives, is scarcely available in the scientific literature. This lack can be attributed to industrial secrecy as well as to the relatively small scale of the BC business when compared with other dairy products, which makes the BC market limited, specific, and intended for a restricted audience. From a legal perspective, regulations assign BC to the large family of milk-derived powders; thus, collecting specific production data, as well as import-export trend information, is not straightforward and can result in unprecise estimates. Given that the interest in BC is increasing in different fields, it is important to have an overview of the production steps and of pros and cons of this emerging ingredient. The present narrative review discloses why BC has started to be considered a product rather than a by-product of the dairy industry. Moreover, the present document aims to summarize the existing methodologies used to assess BC quality in terms of immunoglobulin concentration, the different applications of BC in the industry, and the BC processing technologies. Finally, a panoramic view of the current international market is provided for the first time for this dairy product.