There is, I think, something ethereal about i —the square root of minus one. I remember first hearing about it at school. It seemed an odd beast at that time—an intruder hovering on the edge of reality.

Usually familiarity dulls this sense of the bizarre, but in the case of i it was the reverse: over the years the sense of its surreal nature intensified. It seemed that it was impossible to write mathematics that described the real world in …

I and i

By Pierre Bourdieu (London: Routledge, 2010), xxx + 607 pp. £15.99 paper. A combination of social theory, statistical data, illustrations, and interviews, Distinction: A Social Critique of the Judg...

Distinction: A Social Critique of the Judgement of Taste

The State of Food and Agriculture

The UK has passed legislation that introduces the world’s first long-term legally binding framework to tackle the dangers of climate change (The Climate Change Act 20084). The act requires Government to set carbon budgets, which are limits on greenhouse gas emissions in the UK for consecutive five year periods. 
Models analysed in IPCC AR4 have a range of 0-60% for an AMOC decrease over the next 100 years. The RAPID-WATCH 26˚N observations provide the only continuous measurements of the AMOC strength and vertical structure, and are thus a vital monitoring tool for this key climate variable'.
Analysis of the PSMSL data set, reviewed by scientific panels such as the IPCC, inform studies of impacts of climate change on both national and international levels (e.g. UK Marine Climate Change Impacts Partnership (MCCIP), UK Climate Impacts Programme (UKCIP), UK Foresight Flood and Coastal Defence Review, Charting Progress and Charting Progress 2, IPCC Working Group II).

Climate change impacts

The development of sustainable renewable polymers from natural resources has increasingly gained attention from scientists, engineers as well as the general public and government agencies. This review covers recent progress in the field of renewable bio-based monomers and polymers from natural resources: terpenes, terpenoids, and rosin, which are a class of hydrocarbon-rich biomass with abundance and low cost, holding much potential for utilization as organic feedstocks for green plastics and composites. This review details polymerization and copolymerization of terpenes such as pinene, limonene, and myrcene and their derivatives, terpenoids including carvone and menthol, and rosin-derived monomers. The future direction on the utilization of these natural resources is discussed.

Progress in Renewable Polymers from Natural Terpenes, Terpenoids, and Rosin

In the present work the textural properties of onion, fresh and after freeze-drying, were studied, to understand how this drying treatment influences the texture of this food product. The fresh product had an average moisture content of 90.02 % and the freeze-dried onion had a moisture content of 5.19 %. From the TPA to the fresh samples and to the freeze-dried samples it was possible to conclude that the hardness of the onions decreased very much from the fresh to the dried state. A similar behaviour was observed for the chewiness, which also decreased, but in a much less extent. On the other hand, cohesiveness increased slightly with drying. In relation to springiness, this property was not affected from drying, being the value in the fresh state quite similar to the value in the freeze-dried state.

Texture of onions before and after freeze-drying.

https://doi.org/10.1016/j.fochx.2022.100364

Biochemical, dielectric and surface characteristics of freeze-dried bovine colostrum whey powder

Dietary fibres (DFs) are essential components of the balanced diet. Even though the adequate level of their consumption can be ensured from several natural (e.g. fruit, vegetables, legumes) and ‘artificial’ sources (e.g. functional foods), the consumed levels are below the recommendations. To analyse the Hungarian and Romanian consumers’ knowledge level, their perceptions of the health benefits associated with fibre, as well as the recognition of the potential information sources, a survey questionnaire was conducted with the total of 713 consumers. Results showed that the level of knowledge about DFs was not adequate. Internet was found to be widely used and identified as one of the most appropriate information sources to encourage the consumption of DF. It was a favourable result that three-quarter of the respondents was interested in the topic of healthy food consumption; however, just less than half of them took into consideration the label information during their shopping decisions. To increase the ...

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Consumers knowledge about dietary fibre — Results of a survey questionnaire in Hungary and Romania

The aim of this work was to develop a new type of bread, for which several tests were performed with different kinds of ingredients: vegetables (carrots, broccoli, pumpkin), meats (sausages), lupines and salsa, fruit and juices and finally apple with cinnamon. Apart from these ingredients, the product was further tested with a natural substitute for salt and with a preservative. These assays were all performed using a basic recipe composed of flour, salt, water and yeast. However, in order to increase the nutritional composition of the bread developed so as to increase its value as recognized by a certain targeted population, a new ingredient was added to the bread, which was a natural substitute for salt called "Salt Rite". This aimed at decreasing the sodium content, which is of great importance for people with increased risk of suffering from cardiovascular diseases. To achieve this, 50% of the salt contentwas replaced by "Salt Rite". In a first phase different products were tested and after an evaluation one product was selected as the best, being this the bread with apple and cinnamon. For this product then were accessed the different characteristics at various levels: physical, chemical and sensorial. The different properties that have been evaluated include the water activity, moisture, total ash, crude fat, carbohydrates, starch, size, colour, density, texture and alveolar characterization. Regarding the chemical properties, the apple with cinnamon bread showed high contents of moisture, fibre and protein and a low sodium content. As to the physical properties, the product presented a darker colour in the crust when compared to the crumb, which is consistent with data from sensory analysis. It also showed a great elasticity, being dense and with a low alveolar percentage. With respect to sensory analysis, the characteristics analysed were generally perceived in an identical way bay all tasters, thus resulting in a somewhat uniform evaluation.

Development and characterization of bread with apple and cinnamon.

particularly, university life challenges. These situations might be perceived by the students as a crisis and/or a developmental opportunity. Objectives: To characterize the global mental health of higher education students, in terms of emotional distress, stress and depression. Methods: This is a quantitative descriptive and cross-sectional study with a sample of 220 University students attending, and not attending, professional psychological support. The evaluation protocol includes a sociodemographic questionnaire, the University Student Stress Inventory (ISEU; Pereira et al, 2004), the Mental Health Inventory (MHI5; Berwick et al, 1991), the Emotional Thermometers (ET-5; Mitchell, 2007), and the Patient Health Questionnaire (PHQ9; Kroenke, Spitzer, & Williams, 2001). Results: We found the existence of high levels of depression, stress and distress in higher education students. In particular, students

Raquel Guiné

Papers

Texture of onions before and after freeze-drying.

Biochemical, dielectric and surface characteristics of freeze-dried bovine colostrum whey powder

Consumers knowledge about dietary fibre — Results of a survey questionnaire in Hungary and Romania

Development and characterization of bread with apple and cinnamon.

Influence of food education in eating habits in students from 2nd and 3rd cycles in viseu schools