https://digital.csic.es/bitstream/10261/63157/4/Gomez-Guillen-collagenreview_CSIC.pdf

Functional and bioactive properties of collagen and gelatin from alternative sources: A review

Natural-based plasticizers and biopolymer films: A review

BRUNO LATOUR, The pasteurization of France, trans. Alan Sheridan and John Law, Cambridge, Mass., and London, Harvard University Press, 1988, 8vo, pp. 273, £23.95. GEORGES CANGUILHEM, Ideology and rationality in the history of the life sciences, trans. Arthur Goldhammer, Cambridge, Mass., and London, The MIT Press, 1988, 8vo, pp. xi, 160, £17.95. Bruno Latour has written a wonderfully funny book about himself. It is difficult, however, to summarize a text committed to the view that \"Nothing is, by itself, either reducible or irreducible to anything else\", (p. 158). In Latour's opinion, the common view that sociologists of knowledge and scientists are opposed is incorrect. Both groups, according to Latour, are the authors of identical mistakes: reductionism and, relatedly, attempting to conjoin (in the instance of the sociologist) science and society, or (in the instance of the scientist) keeping them apart. For Latour, there are only forces or resistances which different groups encounter and attempt to conquer by forming alliances. These groups, however, are not simply the actors of conventional sociology. They include, for example, microbes, the discovery of the Pasteurians, with which they have populated our world and which we must now take notice of in any encounter or war in which we engage. War is a fundamental metaphor for Latour, since in a war or a battle clashes of armies are later called the \"victory\" of a Napoleon or a Kutuzov. Likewise, he argues, the Pasteurization of France can be viewed as a battle, with its field and its myriad contestants, in which opposing sides attempted to mould and coerce various forces of resistance. Strangely, he points out, the outcome of this huge battle, the labour and struggle of these masses, we attribute to the scientific genius of Pasteur. Pasteur's genius, however, says Latour, lay not in science (for this could be yet another way of making science and society distinct) but as strategist. Pasteur was able to cross disciplinary lines, recruiting allies to laboratory science by persuading them that they were recruiting him. This was possible because, like the armies in battle, they had already done the work of the general. Thus Pasteur's microbiology, which might conventionally be seen as a whole new science, can also be construed as a brilliant reformulation of all that preceded it and made it possible. Hygienists seized on the work of the Pasteurians and the two rapidly became powerful allies because \"The time that they [the hygienists] had made was now working for them\" (p. 52). French physicians, on the other hand, resisted recruitment, since for them it meant enslavement. Finally, however, they recruited the Pasteurians to their enterprise. Pasteurian public health was turned into a triumph of medicine. It is impossible to read this book and not substitute Latour for Pasteur. At the head of his own army, increasingly enlarged by the recruitment of allies, Latour now presents us, in his own language, with something we have made, or at least made possible. The cynic might say, using the old jibe against sociologists, that Latour has explained to us in his own language everything we knew anyway. Retorting thus, however, would be to unselfconsciously make an ally of Latour and miss the point by a narrow margin that might as well be a million miles. Latour says all this much more clearly (and certainly more wittily) than any review. Read it, but beware; in spite of Latour's strictures about irreducibility, the text is not what it seems. This is a recruitment brochure: Bruno needs you. Among the many historians whom Latour convicts by quotation of mistaking the general for the army, Pasteur for all the forces at work in French society, is Georges Canguilhem. Latour uses two quotes from Canguilhem, both taken from the original French version of Ideology and rationality in the life sciences, first published in 1977. Reading Canguilhem after Latour induces a feeling akin to culture shock. Astonishingly, Canguilhem seems almost Anglo-American. Anyone familiar with Canguilhem's epistemological universe would hardly be surprised to discover that Latour finds in it perspectives different from his own. After all, Canguilhem remains committed to the epistemologically distinct entity science or, better still, sciences. Likewise he employs distinctions between science and ideology, as in Spencerian ideology and Darwinian science, which will seem familiar, possibly jaded to English-reading eyes. His text is liberally seeded with unLatourian expressions, including injunctions to distinguish \"between ideology and science\" (p. 39), lamentations that eighteenth-century medicine \"squandered its energy in the erection of systems\" (p. 53), rejoicing that physiology \"liberated itself' from classical anatomy (p. 54), and regret that \"Stahl's influence ... seriously impeded experimental

/pdf/bruno-latour-the-pasteurization-of-france-trans-alan-syp9mg0jqd.pdf

Bruno Latour, The pasteurization of France , trans. Alan Sheridan and John Law, Cambridge, Mass., and London, Harvard University Press, 1988, 8vo, pp. 273, £23.95. - Georges Canguilhem, Ideology and rationality in the history of the life sciences , trans. Arthur Goldhammer, Cambridge, Mass., and London, The MIT Press, 1988, 8vo, pp. xi, 160, £17.95.

Meat and meat products are a fundamental part of the human diet. The protein and vitamin content, as well as essential fatty acids, gives them an appropriate composition to complete the nutritional requirements. However, meat constituents are susceptible to degradation processes. Among them, the most important, after microbial deterioration, are oxidative processes, which affect lipids, pigments, proteins and vitamins. During these reactions a sensory degradation of the product occurs, causing consumer rejection. In addition, there is a nutritional loss that leads to the formation of toxic substances, so the control of oxidative processes is of vital importance for the meat industry. Nonetheless, despite lipid oxidation being widely investigated for decades, the complex reactions involved in the process, as well as the different pathways and factors that influenced them, make that lipid oxidation mechanisms have not yet been completely understood. Thus, this article reviews the fundamental mechanisms of lipid oxidation, the most important oxidative reactions, the main factors that influence lipid oxidation, and the routine methods to measure compounds derived from lipid oxidation in meat.

https://www.mdpi.com/2076-3921/8/10/429/pdf

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products.

Edible films and coatings are thin layers of edible materials applied on food products that play an important role on their conservation, distribution and marketing. Some of their functions are to protect the product from mechanical damage, physical, chemical and microbiological activities. Their use in food applications and especially highly perishable products such as horticultural ones, is based on some particular properties such as cost, availability, functional attributes, mechanical properties (flexibility, tension), optical properties (brightness and opacity), the barrier effect against gases flow, structural resistance to water and microorganisms and sensory acceptability. In this piece of work, the lastest advances on their composition (polymers to be used in the structural matrix), including nanoparticles addition, and properties have been reviewed, as well as the trends in the research about their different applications, including oil consumption reduction in deep-fat fried products, their use in combination with bioactive compounds that bring foodstuff additional functions and shelf life extension of highly perishable products.

Edible films and coatings: Structures, active functions and trends in their use

Mechanical, water vapor barrier and thermal properties of gelatin based edible films

Effects of plasticizer on physical properties of pigskin gelatin films

Effects of plasticizers and their concentrations on thermal and functional properties of gelatin-based films

Effect of maltodextrin and arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder

Cellulose nanofibers were isolated from banana peel using a combination of chemical treatments, such as alkaline treatment, bleaching, and acid hydrolysis. The suspensions of chemically treated fibers were then passed through a high-pressure homogenizer 3, 5, and 7 times, to investigate the effect of the number of passages on the properties of the resulting cellulose nanofibers. The cellulose nanofibers isolated in this study had a dry basis yield of 5.1 %. Transmission electron microscopy showed that all treatments effectively isolated banana fibers in the nanometer scale. The micrographs of the process steps used to isolate the nanofibers revealed gradual removal of amorphous components. Increasing number of passages in the homogenizer shortened the cellulose nanofibers while furnishing more stable aqueous suspensions with zeta potential values ranging from −16.1 to −44.1 mV. All the samples presented aspect ratio in the range of long nanofibers, hence being potentially applicable as reinforcing agents in composites. X-ray diffraction studies revealed that homogenized nanofiber suspensions were more crystalline than non-homogenized suspensions. Fourier transform infrared spectroscopy confirmed that alkaline treatment and bleaching removed most of the hemicellulose and lignin components present in the banana fibers. Thermal analyses revealed that the developed nanofibers exhibit enhanced thermal properties. In general, the nanoparticles isolated from the banana peel have potential application as reinforcing elements in a variety of polymer composite systems.

Paulo José do Amaral Sobral

Papers

Mechanical, water vapor barrier and thermal properties of gelatin based edible films

Effects of plasticizer on physical properties of pigskin gelatin films

Effects of plasticizers and their concentrations on thermal and functional properties of gelatin-based films

Effect of maltodextrin and arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder

Isolation and characterization of cellulose nanofibers from banana peels