Results 81 to 90 of about 10,379 (216)

When Time Stands Still: The Destructive Experience of Ambiguous Loss among Mothers of Combat Soldiers

Symbolic Interaction, EarlyView.
What happens when stories refuse coherence? This article examines ambiguous loss among mothers of combat soldiers, focusing on how prolonged waiting and uncertainty infiltrate everyday life, eroding sensemaking. Drawing on ethnographic interviews, it explores how mothers experience the contraction of time and space—manifested in suspended routines ...
Shirly Bar‐Lev, Galit Itzhaki Draizin, Agamit Gelb   +2 more
wiley   +1 more source

USE OF OAK ALTERNATIVE PRODUCTS IN VINIFICATION

Harčova Nauka ì Tehnologìâ
Traditionally, the best wines are aged in oak barrels. It is generally accepted that the quality of wines and spirits depends on their aging in contact with oak wood. The selection of oak wood and its maturation are mandatory stages of barrel production.
V. Aleksovych, О. Tkachenko
doaj   +1 more source

Toasting With Strangers? Export Spillovers From Chinese Winery Acquisitions in the Bordeaux Vineyards

British Journal of Management, EarlyView.
Abstract Foreign entrants may threaten and, at the same time, present local companies with opportunities for favourable spillovers. Building on the awareness‐motivation‐capability framework, this paper aims to provide empirical evidence for a positive co‐location or spatial proximity effect of foreign presence on local peer companies’ exports.
Pierre‐Xavier Meschi, Alexandre Bohas, Anne Norheim‐Hansen   +2 more
wiley   +1 more source

Opportunities and Alliances: The Relational Dynamics of Criminal Collusion in Latin America

The British Journal of Sociology, EarlyView.
ABSTRACT Based on ethnographic fieldwork in Mexico and judicial wiretap analysis in Argentina, this paper shows that collusion between state actors and violent non‐state actors operates through fluid and competitive relational networks rather than stable hierarchies or fixed institutional arrangements.
Eldad J. Levy, Javier Auyero
wiley   +1 more source

Optimizing the Flavor Profile of Brazilian Spirits: Torrefaction Modeling of Native Woods for Cachaça Maturation

Molecules
Cachaça, a traditional Brazilian spirit, undergoes significant sensory refinement through barrel aging. In this study, we investigated how heat treatment of Brazilian woods (Balsam, Jaqueira, Jequitibá, Amburana, and Ipê) affects the sensory profile of ...
Amanda F. Reitenbach, Adriana Sturion Lorenzi, Nicole P. Catibe, Renata P. I. Tormena, Diego C. B. D. Santos, Ana Carolina Broch, Edgar A. Silveira, Talita Souza Carmo, Paulo Anselmo Z. Suarez, Grace F. Ghesti   +9 more
doaj   +1 more source

Nutritional value, anti-nutrient and amino acid profile of raw and processed wild aerial yam (Dioscorea bulbifera) meal [PDF]

Acta Periodica Technologica
The study evaluated the effect of different processing methods (boiling, toasting and soaking) on the nutrient and of wild aerial yam (Dioscorea bulbifera).
Udo M.D., Ugbe B.A., Eyoh G.D., Udo E.M., Ekpo U.E.   +4 more
doaj   +1 more source

TABI: Tight and Balanced Interactive Atlas Packing

Computer Graphics Forum, EarlyView.
Abstract Atlas packing is a key step in many computer graphics applications. Packing algorithms seek to arrange a set of charts within a fixed‐size atlas with as little downscaling as possible. Many packing applications such as content creation tools, dynamic atlas generation for video games, and texture space shading require on‐the‐fly interactive ...
F. Gu, N. Vining, A. Sheffer
wiley   +1 more source

Evaluation of Torula Yeast (Candida utilis) Single Cell Proteins as a Partial Replacement for Soybean Meal in Broiler Diets: Effects on Productive Performance, Meat Quality Traits, and Plasma Metabolome

Journal of Animal Physiology and Animal Nutrition, EarlyView.
ABSTRACT Over recent years the use of yeast in feedstuffs has gained momentum due to novel developments in single‐cell proteins (SCPs). SCPs are considered a sustainable protein source, as their production enable to convert low‐value substrates (including industrial/agricultural wastes) into feed, with a related reduced environmental impact. This study
Jonathan Dayan, Marco Zampiga, Francesca Soglia, Luca Laghi, Elisa Benini, Massimiliano Petracci, Federico Sirri   +6 more
wiley   +1 more source

The aroma of toasted oak wood (Quercus petraea): from sensory analysis to molecular characterisation

OENO One
The chemical complexity of the aroma compounds developed by oak wood during the toasting process is known to contribute to the quality of wines and spirits after barrel ageing.
Marie Courregelongue, Alexandre Pons
doaj   +1 more source

Effects of toasting, inclusion levels and different enzyme supplementations of faba beans on growth performance of broiler chickens

, 2017
SUMMARY Faba beans (Vicia faba) are an alternative protein source that likely can be used to a higher extent in broiler diets. White‐flowered faba beans contain antinutritional substances (ANS) such as non‐starch polysaccharides (NSP), trypsin inhibitors,
E. Ivarsson, H. Wall
semanticscholar   +1 more source