Search

The aim of this research was to examine the chemical properties of freshly squeezed wild garlic extract (FSWGE) and its use as an additive in burgers (BU). Technological and sensory properties of such fortified burgers (BU) were determined. LC-MS/MS analyses identified thirty-eight volatile BAC. Allicin prevalence (11.375 mg/mL) is the key parameter determining the amount of FSWGE added in raw BU (PS-I 1.32 mL/kg, PS-II 4.40 mL/kg, and PS-III 8.79 mL/kg). Minimum inhibitory concentrations (MIC) and minimum bactericidal concentration (MBC) values of the FSWGE and evaporated FSWGE (EWGE) were determined against the six microorganisms using a microdilution method. The data indicated that using FSWGE can result in a reduced risk of Serratia marcescens (MIC = 50 mg/mL; MBC = 60 mg/mL), Listeria monocytogenes (MIC = MBC = 90 mg/mL), Escherichia coli and Staphylococcus aureus (MIC = 90 mg/mL; MBC ≥ 100 mg/mL), and Salmonella enteritidis and Enterococcus faecium (MIC = 100 mg/mL; MBC > 100 mg/mL) in BU. Changes in antioxidant (AOX) capacity were followed during cold storage (up to 10 days) and freezing (90 days). It was shown that PS-III had the highest level of AOX capacity during the entire period of cold storage, revealing 8.79 mL FSWGE/kg BU as the most suitable effective concentration. Adding FSWGE did not negatively affect the technological and physico-chemical properties during both cold and freeze storage. Regarding sensory evaluation, modified BU received mostly higher scores compared to control. The results of this study have demonstrated the great potential of wild garlic extract usage in the creation of safe products with prolonged shelf life. © 2023 by the authors.

Citizen Science-Projekte sollen etwas bewirken. Sie sollen wissenschaftliche Ergebnisse hervorbringen, die helfen, relevanten Problemen zu begegnen. Doch wie kann man die Wirkung der Projekte benennen und messen? Und wie lässt sich die Wirkung planen und optimieren? Im Workshop werden die Schritte der Wirkungsorientierung anhand von Citizen Science-Beispielen aufgezeigt. Die Teilnehmenden übersetzen Theorie und Beispiele Schritt für Schritt auf ihre eigenen Projekte bzw. Fragestellungen. Durch die schrittweise Anwendung werden Fragen und Unklarheiten in der konkreten Umsetzung manifest, welche im Workshop diskutiert und geklärt werden. Darüber hinaus befruchtet der Austausch die Teilnehmenden, indem gegenseitig von den Erfahrungen der anderen profitiert werden kann. Die Teilnehmenden sind nach dem Workshop in der Lage, die begonnene Wirkungslogik selbständig weiterzubearbeiten.

As in many other countries, COVID-19 became a litmus test for government efficiency in Georgia. The pandemic has influenced the daily life of Georgian society and shaped not only state-citizen relations, but politics as well. Citizens have experienced profound and sometimes rapid changes, from the initial curfew to the eventual lockdown. It also raised questions about how the 'Georgian Dream'-led government made decisions and established new rules. Managing the pandemic-related crisis in Georgia demonstrated that decision-makers, the political elite, and powerful institutions such as the Georgian Orthodox Church used their power to avoid formally established rules and/or used informal practices to influence the process. Thus, this article aims to analyse the informal practices and the role of informality in the process of adopting and implementing the COVID-related regulations, as well as how it affected the quality of crisis management.

The objective of this study was to determine the effects of dry ageing on the yield and physical quality indicators of beef neck and to determine the sensory characteristics of burgers. Neck meat from castrated male Angus steers weighing 600 kg and 22 months old was used for the study. Neck samples (N = 12) were hung for 7 days (group Z-7) and 21 days (group Z-21) in a dry ageing chamber at a temperature of 2 °C ± 1 °C and a relative humidity of 77 % ± 3 %. Weight and pH of the meat were measured at the beginning and end of the ageing period. After ageing, the neck was dissected into muscle, subcutaneous and intermuscular fat, bone, and remaining parts. Burgers were prepared from the ground neck meat (73.9%) and fat (24.6%) to which 1.2% sea salt and 0.3% ground black pepper were added. The burgers (average weight 150 g) were then heat treated in a steam convection oven at a temperature of 230°C until an internal temperature of 64°C was reached. After heat treatment, the burgers were weighed again to calculate cooking weight loss and their diameter was measured in two perpendicular dimensions to calculate surface area reduction. Quantitative descriptive analysis and likability test were performed with nine trained sensory assessors in the sensory laboratory. The study revealed no significant differences in the proportions of each tissue obtained during dissection. The necks from group Z-21 had significantly higher pH (6.16) and weight loss (12.23%) at the end of dry aging. Significantly lower cooking loss was observed in group Z-21 (26.52%) compared to group Z-7 (31.31%), but no significant difference was observed in the reduction of the surface area of the burger. The descriptive sensory attributes and likeability traits of the burgers were not significantly different between groups Z-7 and Z-21. In view of this, it is considered that a shorter maturation period of beef necks should be used for the production of burgers., Cilj ovog istraživanja bio je utvrditi učinke suhog zrenja na prinos i fizičke pokazatelje kakvoće mesa goveđeg vrata te odrediti senzorske karakteristike burgera. U istraživanju je korišteno meso vrata kastrirane muške junadi pasmine Angus prosječne tjelesne mase 600 kg i dobi oko 22 mjeseca. Uzorci vratine (N = 12) odležavani su 7 dana (skupina Z-7) i 21 dan (skupina Z-21) u komori za suho zrenje na temperaturi od 2 °C ± 1 °C i relativnoj vlažnosti od 77 ± 3 %. Masa i pH vratine mjereni su na početku i na kraju zrenja. Nakon zrenja provedena je disekcija vratine na mišićno, potkožno i međumišićno masno tkivo, kost i preostale dijelove. Potom su pripremljeni burgeri od mljevenog mišićnog (73,9 %) i masog tkiva (24,6 %) čemu je dodano 1,2 % morske soli i 0,3 % mljevenog crnog papra. Burgeri pojedinačne mase 150 g zatim su toplinski obrađeni u parno-konvekcijskoj pećnici na temperaturi 230 °C do postizanja unutarnje temperature 64 °C. Nakon toplinske obrade, burgeri su ponovo izvagani kako bi se izračunao gubitak mase kuhanjem, a promjer im je izmjeren u dvije okomite dimenzije kako bi se izračunalo smanjenje površine. Kvantitativna deskriptivna analiza i test dopadljivosti provedeni su korištenjem panela od devet educiranih senzorskih ocjenitelja u senzornom laboratoriju. Istraživanjem nisu utvrđene značajne razlike između skupina u udjelima svakog pojedinog tkiva dobivenog disekcijom. Meso vrata iz skupine Z-21 imalo je značajno veći pH (6,16) i gubitak mase (12,23 %) na kraju suhog zrenja. Značajno manji gubitak mase kuhanjem utvrđen je u skupini Z-21 (26,52 %) u odnosu na skupinu Z-7 (31,31 %), ali nije utvrđena značajna razlika u smanjenju površine burgera. Deskriptivna senzorska svojstva i svojstva dopadljivosti burgera nisu se značajno razlikovala između skupina Z-7 i Z-21. Temeljem rezultata istraživanja može se zaključiti da je za proizvodnju burgera preporučljivo koristiti kraći period zrenja goveđeg vrata, Ziel dieser Studie war es, die Auswirkungen der Trockenreifung auf den Ertrag und die physikalischen Qualitätsindikatoren von Rindernacken zu ermitteln und die sensorischen Eigenschaften von Burgern zu bestimmen. Für die Studie wurde Nackenfleisch von kastrierten männlichen Angus-Ochsen mit einem Gewicht von 600 kg und einem Alter von 22 Monaten verwendet. Die Nackenproben (N = 12) wurden 7 Tage (Gruppe Z-7) und 21 Tage (Gruppe Z-21) in einer trockenen Reifekammer bei einer Temperatur von 2 °C ± 1 °C und einer relativen Luftfeuchtigkeit von 77 % ± 3 % aufgehängt. Gewicht und pHWert des Fleisches wurden zu Beginn und am Ende der Reifezeit gemessen. Nach der Reifung wurde der acken in Muskel, subkutanes und intermuskuläres Fett, Knochen und übrige Teile zerlegt. Aus dem gemahlenen Nackenfleisch (73,9 %) und dem Fett (24,6 %) wurden Burger zubereitet, denen 1,2 % Meersalz und 0,3 % gemahlener schwarzer Pfeffer zugesetzt wurden. Die Burger (Durchschnittsgewicht 150 g) wurden dann in einem Dampfkonvektionsofen bei einer Temperatur von 230 °C bis zu einer Innentemperatur von 64 °C hitzebehandelt. Nach der Wärmebehandlung wurden die Burger erneut gewogen, um den Gewichtsverlust beim Kochen zu berechnen; außerdem wurde ihr Durchmesser in zwei senkrechten Dimensionen gemessen, um die Verringerung der Oberfläche zu berechnen. Eine quantitative deskriptive Analyse und ein Geschmackstest wurden mit neun geschulten sensorischen Prüfern im Sensoriklabor durchgeführt. Die Studie ergab keine signifikanten Unterschiede in den Anteilen der einzelnen Gewebe, die bei der Zerlegung gewonnen wurden. Die Nacken der Gruppe Z-21 hatten am Ende der Trockenreifung einen signifikant höheren pH-Wert (6,16) und einen Gewichtsverlust (12,23 %). In der Gruppe Z-21 wurde ein signifikant geringerer Kochverlust (26,52 %) im Vergleich zur Gruppe Z-7 (31,31 %) festgestellt, jedoch wurde kein signifikanter Unterschied bei der Verringerung der Oberfläche des Burgers beobachtet. Die beschreibenden sensorischen Attribute und die Geschmackseigenschaften der Burger waren zwischen den Gruppen Z-7 und Z-21 nicht signifikant unterschiedlich. Daher wird davon ausgegangen, dass für die Herstellung von Burgern die Reifezeit von Rindernacken gekürzt werden sollte., El objetivo de esta investigación fue determinar los efectos de la maduración en seco sobre los indicadores de rendimiento y calidad física del cuello de res, tanto como determinar las características sensoriales de las hamburguesas. La investigación utilizó carne de cuello de novillos Angus macho castrados, con un peso corporal promedio de 600 kg y una edad de aproximadamente 22 meses. Las muestras del cuello (N = 12) fueron envejecidas durante 7 días (grupo Z-7) y 21 días (grupo Z-21) en una cámara de envejecimiento en seco a una temperatura de 2 °C ± 1 °C y una humedad relativa de 77 ± 3 %. El peso y el pH de la carne fueron medidos al inicio y al final del período de envejecimiento. Después del envejecimiento, el cuello se diseccionó en músculo, tejido adiposo subcutáneo e intermuscular, hueso y partes restantes. Las hamburguesas se prepararon a partir de carne de cuello molida (73,9 %) y grasa (24,6 %), a los que se añadió un 1,2 % de sal marina y un 0,3 % de pimienta negra molida. A continuación, hamburguesas con una masa única de 150 g se trataron térmicamente en un horno de convección y vapor a una temperatura de 230 °C hasta alcanzar la temperatura interna de 64 °C. Después del tratamiento térmico, las hamburguesas se pesaron nuevamente para calcular la pérdida de masa por cocción y se midió su diámetro en dos dimensiones perpendiculares para calcular la reducción del área superficial. Se realizaron análisis descriptivos cuantitativos y pruebas de palatabilidad utilizando un panel de nueve evaluadores sensoriales capacitados en un laboratorio sensorial. La investigación no encontró diferencias significativas en las proporciones de cada tejido obtenido durante la disección. La carne de cuello del grupo Z-21 tuvo un pH significativamente mayor (6,16) y una pérdida de masa (12,23%) al final de la maduración en seco. Se observó una pérdida de masa por cocción significativamente menor en el grupo Z-21 (26,52 %) en comparación con el grupo Z-7 (31,31 %), pero no se encontró una diferencia significativa en la reducción de la superficie de la hamburguesa. Las propiedades sensoriales y de palatabilidad de las hamburguesas no difirieron significativamente entre los grupos Z-7 y Z-21. En base a los resultados de la investigación, se puede concluir que para la elaboración de hamburguesas es recomendable utilizar un período de maduración más corto del cuello de res, Lo scopo di questa ricerca consisteva nel determinare gli effetti della frollatura a secco sulla resa e sugli indicatori di qualità fisica della carne di collo di manzo e nel determinare le caratteristiche sensoriali degli hamburger. Ai fini della ricerca è stata utilizzata carne di collo di bovino Angus maschio castrato con una massa corporea media di 600 kg e un'età di circa 22 mesi. I campioni di collo di manzo (N = 12) sono stati frollati per 7 giorni (gruppo Z-7) e 21 giorni (gruppo Z-21) in una camera di frollatura a secco a una temperatura di 2 °C ± 1 °C e un'umidità relativa di 77 ± 3 %. La massa e il pH della carne sono stati misurati all'inizio e alla fine della frollatura. Dopo la frollatura, il collo è stato sezionato in muscoli, tessuto adiposo sottocutaneo e intermuscolare, ossa e parti rimanenti. Si è proceduto poi alla preparazione degli hamburger con muscolo macinato (73,9%) e tessuto adiposo (24,6%), a cui sono stati aggiunti l'1,2% di sale marino e lo 0,3% di pepe nero macinato. Gli hamburger, di 150 g ciascuno, sono stati poi trattati termicamente in un forno a convezione e vapore alla temperatura di 230 °C fino al raggiungimento della temperatura interna di 64 °C. Dopo il trattamento termico, gli hamburger sono stati ripesati per calcolare la perdita di massa durante la cottura, mentre il loro diametro è stato misurato in due dimensioni verticali per calcolare la riduzione di superficie. L'analisi descrittiva quantitativa e il test di appetibilità sono stati condotti utilizzando un gruppo di nove valutatori sensoriali addestrati in un laboratorio sensoriale. La ricerca non ha rilevato differenze significative tra i gruppi nelle proporzioni di ogni singolo tessuto ottenuto per dissezione. La carne del collo del gruppo Z-21 presentava un pH (6,16) e una perdita di massa (12,23%) significativamente più alti alla fine della frollatura a secco. È stata riscontrata una perdita di massa significativamente inferiore durante la cottura nel gruppo Z-21 (26,52 %) rispetto al gruppo Z-7 (31,31 %), ma non è stata rilevata alcuna differenza significativa riguardo alla riduzione della superficie dell'hamburger. Le proprietà descrittive sensoriali e di appetibilità degli hamburger non differivano significativamente tra i gruppi Z-7 e Z-21. Sulla base dei risultati ottenuti, si può concludere che per la produzione degli hamburger fatti con la carne del collo di manzo è consigliabile utilizzare un periodo di frollatura più breve.

Seafood products are one of the most perishable foods, and their shelf life is limited by enzymatic and microbial spoilage. Developing methods to extend the shelf life of fresh fish could reduce food waste in the fishery industry, retail stores, and private households. In recent decades, the application of lactic acid bacteria (LAB) as bioprotective cultures has become a promising tool. In this study, we evaluated the use of four starter cultures, previously selected for their properties as bioprotective agents, for sea bass and sea bream burgers biopreservation. Starter cultures impacted the microbial populations, biochemical parameters (pH, TVB-N), and sensory properties of fish burgers, during 10 days of storage at 4 °C and then 20 days at 8 °C in modified atmosphere packaging (MAP). Also, storage time influenced the microbial and physicochemical characteristics of all the tested samples, except for TVB-N values, which were significantly higher in the uninoculated burgers. The volatilome changed in the different treatments, and in particular, the samples supplemented with starter presented a profile that described their rapid growth and colonization, with the production of typical molecules derived from their metabolism. The addition of bioprotective cultures avoided bloating spoilage and improved the sensory parameters of the burgers. The shelf life of the fish burgers supplemented with starter cultures could be extended up to 12 days.

Transitioning to a bio-based economy is widely perceived as a necessary way to tackle climate change and other key environmental challenges. Given the major socio-economic consequences that such a transition entails for people’s everyday lives, it is crucial to take account of citizens’ perceptions and levels of acceptance of these changes. This study applies a holistic approach to gain an understanding of how citizens in Germany assess possible developments associated with transitioning to a bioeconomy. We developed three future scenarios modelling the impacts on people’s day-to-day lives of adopting different elements of a bioeconomy and of replacing fossil resources with biogenic resources to a lesser or greater extent by 2050. German citizens were asked to evaluate the different scenarios through a quantitative online survey. Although the respondents largely preferred the scenario of “Bioeconomy Change” entailing the most substantial changes in resource use, many also expressed concerns about the possible negative socio-economic effects of this scenario, including fears of increased product prices, declining living standards, and greater social injustice. The results show that younger people and women are more in favour of changes towards a bioeconomy than men and older people. Since the acceptance of bio-technical innovations increases with greater knowledge about such innovations and their usefulness, the transformation process must make use of sound communication strategies that involve all societal groups by engaging them in constructive dialogue.

Išanalizavus glitimo sukeliamą poveikį žmonių sveikatai ir alternatyvias žaliavas, buvo pastebėta, kad trūksta duonos ir konditerinių kepinių, kuriuose nebūtų glitimo. Kuriant naują gaminį buvo pasirinktos žaliavos, kurios ne tik neturėtų glitimo, bet ir būtų naudingesnės ir palankesnės sveikatai. Sukūrus mėsainio bandelę be glitimo, buvo sudaryta srauto diagrama, nustatyti SVT taškai, atlikta juslinė analizė atsižvelgiant į skonį, išvaizdą, tekstūrą ir kitas juslines savybes. Nustatyta nenuostolinga gamybos apimtis - reikėtų parduoti ne mažiau kaip 47 mėsainių bandeles be glitimo per vieną mėnesį, kad veikla neštų pelną., An analysis of the effects of gluten on human health and alternative raw materials revealed a lack of gluten-free bread and confectionery. Raw materials that are not only gluten-free but also more beneficial and health-friendly have been chosen in the development of the new product. After creating a gluten-free burger bun, a flow chart was created, SVT points were determined, and sensory analysis was performed based on taste, appearance, texture, and other sensory properties. A break-even production volume has been set - at least 47 gluten-free burgers should be sold in one month for the business to be profitable.

The processing of faba beans generates great quantities of hulls, which are high in bioactive compounds with demonstrated radical-inhibiting properties. There is no research on the impact of using faba bean hull nanoparticles (FBH-NPs) to improve the quality and extend the shelf-life of beef products. Hence, the target of this investigation was to assess the inhibiting influence of adding FBH-NPs at two different concentrations (1 and 1.5%) on the physical attributes, lipid and protein oxidation, colour degradation, and microbiological safety of burgers during refrigerated storage (4 ± 1 °C/12 days). The FBH-NPs presented great phenolic content (103.14 ± 0.98 mg GAE/g dw) and antioxidant potential. The water holding capacity and cooking properties in burgers including FBH-NPs were improved during storage. The FBH-NPs significantly (p < 0.05) decreased the reduction rate of redness and lightness during the burger refrigerated storage and the FBH-NPs were more beneficial in preventing cold burger discolouration. In the FBH-NPs-treated burgers, peroxide values, TBARS, and protein carbonyl content were lower than in the control (up to 12 days). The microbiological load of burgers including FBH-NPs was lower than the load of the control during refrigerated storage. The findings revealed that FBH-NPs were more efficient in enhancing the cooking characteristics, retarding lipid or protein oxidation, preventing colour detrition and improving the microbial safety of burgers.

This article examines the role of interest mobilization in strengthening or weakening congruence between elected representatives and citizens on EU policy issues. It argues that the relationship between public opinion, interest groups and elected politicians can be theorized as a selective transmission process. We expect interest groups to strengthen congruence between citizens and elected representatives who share their ideological views. To test our hypotheses we conducted a content analysis of statements made in eight European news outlets on a sample of 13 policy issues and combined this with Eurobarometer polls. Our results indicate that elected representatives from leftist parties are more congruent with left-wing voters when civil society mobilizes, while the prevalence of corporate lobby groups strengthens congruence between rightist politicians and their constituents. These findings contribute to our understanding of the role of interest groups in political representation and democratic governance. publishedVersion

This study aimed to evaluate the microbiological, physicochemical and fatty acid profile of the of “Tambica” (Oligosarcus robustus) raw fish meat and develop and characterize a fish burger. The fish burger was subjected to a sensory analysis. The raw fish meat showed a high content of moisture (82.3%) and minerals (3.1%), a low content of fat (1.5%) and a considerable protein content (13.1%). The raw fish showed a high count of positive coagulase Staphylococcus. Tambica lipid fraction was composed of 41.9% unsaturated and 58.2% saturated fatty acids. Palmitic acid and oleic acid were the major fatty acids in the raw meat fish. The fish burger was well accepted by sensory analysis.

It has been repeatedly noted that there are similarities between Pushkin’s short story ‘The blizzard’, Zhukovsky's ballad ‘Svetlana’, from which Pushkin borrowed the epigraph, and Burger's ‘Lenora’, which was twice used by Zhukovsky in different contexts. Differences in the functioning of the traditional plot are considered against the background of the interrela­tion and interdependence between fate, chance, and free will. In a Christian reading, the atti­tudes of the main characters of the three works to God's providence explain the motives be­hind their actions, the further course of events, and the endings of the works.

Oxidation reactions are a series of chemical changes that adversely affect food quality and are considered one of the main factors in the spoilage of meat and meat products. Coffee husks, a residue from coffee processing, contain highly desirable chemical substances, especially phenolic compounds, which are secondary metabolites known for their antioxidant properties that can prevent and control oxidative reactions. The aim of this study was to evaluate the antioxidant capacity of coffee husk extract (Coffea arabica L.) added to chicken hamburger. Two formulations with addition of the extract (100 and 200 ppm CAE/kg) were prepared, besides the control formulations without addition of antioxidants and with addition of synthetic antioxidants. The products were characterized by physical and chemical analyzes and tested for oxidative stability at 15-day intervals during 45-day storage under freezing conditions. The addition of the extract containing 200 ppm CAE/kg hamburger showed equivalent efficacy to the treatment with synthetic antioxidant against lipid oxidation. As for protein oxidation, there was no effect of pro- or antioxidant in the treatments. The addition of organic coffee husk extract in chicken hamburger is indicated and therefore considered as a potential natural additive. In addition, the use of coffee husks helps to minimize the amount of agro-industrial by-products generated in the coffee industry and adds value to the product. Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES Fundação de Apoio à Pesquisa do Estado da Paraíba - FAPESQ As reações oxidativas consistem em uma série de alterações químicas associadas a efeitos deletérios na qualidade dos alimentos, as quais têm sido consideradas um dos principais fatores relacionados à deterioração de carnes e derivados. A casca de café, resíduo oriundo do processamento do café, contém substâncias químicas bastante cobiçadas, especialmente compostos fenólicos, os quais são metabólitos secundários bastante reconhecidos por suas propriedades antioxidantes, que podem atuar na prevenção e controle das reações oxidativas. Este estudo teve como objetivo avaliar a capacidade antioxidante do extrato da casca de café (Coffea arabica L.) adicionado em hambúrguer de frango. Foram elaboradas duas formulações com adição do extrato (100 e 200 ppm CAE/kg), além das formulações controle, sem adição de antioxidante e com adição de antioxidante sintético. Os produtos foram caracterizados mediante análises físicas e químicas e analisados em intervalos de 15 dias, quanto a sua estabilidade oxidativa, durante 45 dias de armazenamento sob congelamento. A adição de extrato na proporção de 200 ppm CAE/kg de hambúrguer demonstrou eficácia equivalente ao tratamento com adição de antioxidante sintético frente a oxidação lipídica. Quanto a oxidação proteica, não houve influência pró ou antioxidante nos tratamentos. A adição de extrato da casca de café orgânico em hambúrguer de frango é indicada, sendo assim considerado como potencial aditivo natural, além do mais, a utilização da casca de café auxilia minimizando a quantidade de subprodutos agroindustriais gerados pela indústria cafeeira, agregando valor ao produto.

Studies of antagonistic interactions, specifically in policing, frequently view (de)escalation as a linear process without considering how officers perceive and anticipate interactional processes. We argue however that officers perceive tense encounters with civilians as characterized by a back-and-forth going of various trajectories, goals, and directions. Based on our interactionist and ethnomethodological conceptualization of interactional trajectories, we analyse 25 video interviews and 46 elicitation interviews. Our analysis focuses on officers' interpretations of "turning points," e.g., sudden shifts in their own, their colleagues', or civilians’ bodily behaviour that redirect their projected trajectories and which necessitate po- lice action, sometimes violence. This article moves beyond a purely situational understanding of police-civilian encounters by incorporating officers’ accounts of their experiences and bodily actions, as elicited by watching video recordings of police-civilian encounters. We argue that our conceptualization of trajectories and turnings points as well as our video-based interview method shed light on the importance of bodily action police-civilian encounters; maintaining public order is to anticipate and redirect perceived turning points that potentially disturb routinized patterns of bodily actions.

Post-Weberian definitions see the state???individual relationship as a ???do ut des??? one. The state grants protection, education, medical care, and its citizens contribute labour, compliance, and taxes. When this does not occur, it is generally accepted that the citizens are deviating from state goals. However, there are cases where lack of compliance stems from the fact that society members do not feel protected by formal structures, and they rely on informal ones to replace, supplement, or even compete with state institutions. The starting point of this article is that this lack of support may result from enhanced labour mobility (and migration) across Europe, and may enhance the creation and persistence of informal practices. Taking advantage of two case studies, Romanian migrants to Spain and ethnic entrepreneurs in Croatia, we observe how governance is constructed and provide two novel interpretative frameworks. First, we explore the use of informality (informal practices) to suggest that apparently insignificant actions that are repeated routinely and without much thought, are a way to contribute to the construction of the political and that everyday governance should receive more attention. Second, we use this claim to argue that a better understanding of informality can help identify governance areas where interventions are more urgent. These are the spheres of public life where it is possible to identify a larger gap between the wishes of a state and the ways citizens actually act as they informally avoid or bypass its rules.

In der Broschüre werden häufige Fragen zum Sächsischen Transparenzgesetz beantwortet. Redaktionsschluss: 30.09.2022

The meat industry has a substantial negative impact on the environment. As a result, this industry is in a period of change to alternative meat to mitigate the environmental issues caused by conventional meat production. Cultivated meat is highlighted as an alternative to conventional meat-based diets. SCiFi Foods has developed such a novel cultivated meat burger as a potential successor to the currently available burgers. Based on the process information provided by SCiFi Foods, this work performed a life cycle analysis on the novel cultivated meat burger and compared it with alternatives. The life cycle impacts of the novel burger were evaluated using four indicators: greenhouse gas emissions (CML-IA); energy use (cumulative energy demand); land use (ReCiPe midpoint); and water use (ReCiPe midpoint). The study found that the cultivated meat burger generated 87% less greenhouse gas emissions, required 39% less energy, had 90% less influence on land use, and 96% less water use than the comparable beef patty. The effects of uncertainty in the data, sensitivity to major assumptions, and the effect of the manufacturing plant location were analyzed. The studied burger was also found to have a life cycle environmental impact that is comparable with plant-based commercialized burgers that are currently available.

There is concern about the toxicity of chemical antioxidants and the increase in their consumption, since the incorporation of antioxidants into foods has increased in recent years due to the need to increase the shelf life of foods. Thus, the objective of this work was to develop different hamburger formulations using pork with the addition of rosemary and oregano spices as a source of natural antioxidants, replacing the synthetic BHT (butyl-hydroxy-toluene). The following parameters were evaluated: color, yield and shrinkage percentage, lipid stability, instrumental texture and sensory analysis through the acceptance test. The results of the color parameters showed differences between the formulations due to the fact that the spices have a dark green color. The cooking yield values found were better compared to other studies, whereas the shrinkage values did not show a significant difference. Spices as a source of antioxidants and the synthetic antioxidant when analyzed individually and also when combined had an effect on specific extinction, BHT had the greatest protective effect against oxidation under analysis at 232 nm and at 270 nm, but oregano stood out at 270 nm showing an effect close to that of the synthetic antioxidant. Existe preocupación por la toxicidad de los antioxidantes químicos y el aumento de su consumo, ya que la incorporación de antioxidantes a los alimentos se ha incrementado en los últimos años debido a la necesidad de incrementar la vida útil de los alimentos. Así, el objetivo de este trabajo fue desarrollar diferentes formulaciones de hamburguesas utilizando carne de cerdo con la adición de especias de romero y orégano como fuente de antioxidantes naturales, en sustitución del BHT sintético (butil-hidroxi-tolueno). Se evaluaron los siguientes parámetros: color, rendimiento y porcentaje de contracción, estabilidad lipídica, textura instrumental y análisis sensorial mediante la prueba de aceptación. Los resultados de los parámetros de color mostraron diferencias entre las formulaciones debido al hecho de que las especias tienen un color verde oscuro. Los valores de rendimiento de cocción encontrados fueron mejores en comparación con otros estudios, mientras que los valores de contracción no mostraron una diferencia significativa. Las especias como fuente de antioxidantes y el antioxidante sintético cuando se analizaron individualmente y también cuando se combinaron tuvieron un efecto sobre la extinción específica, BHT tuvo el mayor efecto protector contra la oxidación bajo análisis a 232 nm y a 270 nm, pero el orégano se destacó a 270 nm mostrando un efecto cercano al del antioxidante sintético. Há uma preocupação em relação a toxidade dos antioxidantes químicos e o aumento do consumo dos mesmos, uma vez que a incorporação de antioxidantes em alimentos aumentou nos últimos anos devido a necessidade de aumentar a vida de prateleira dos alimentos. Desse modo, o objetivo desse trabalho foi elaborar diferentes formulações de hambúrguer utilizando carne suína com adição das especiarias alecrim e orégano como fonte de antioxidantes naturais em substituição ao sintético BHT (butil-hidroxi-tolueno). Foram avaliados os seguintes parâmetros: cor, porcentagem de rendimento e de encolhimento, estabilidade lipídica, textura instrumental e análise sensorial através do teste de aceitação. Os resultados dos parâmetros de cor apresentaram diferenças entre as formulações devido ao fato das especiarias possuírem coloração verde escuro. Os valores de rendimento de cocção encontrados foram melhores em comparação a outros estudos, já os de encolhimento não apresentaram diferença significativa. As especiarias como fonte de antioxidantes e o antioxidante sintético quando analisados individualmente e também quando combinados apresentaram efeito na extinção específica, o BHT apresentou o maior efeito de proteção contra a oxidação em análise a 232 nm quanto a 270 nm, porém o orégano, se destacou a 270 nm apresentando efeito próximo a do antioxidante sintético.

This article aims to highlight the emergence of urban citizenship spaces in two European cities—Milan, Italy, and Rotterdam, the Netherlands—where marginality and social exclusion are faced and coped with through social participation, appropriation of space, and the construction of a peculiar place-based sense of belonging. To do so, the article will present the results of comparative research conducted in Milan and Rotterdam by means of 60 semi-structured interviews (30 in each city) with inhabitants of peculiar neighbourhoods in the two cities. The analysis will adopt an intersectional perspective (Crenshaw, 1989), paying attention to the intersection between personal characteristics and spatial features to highlight the processes occurring at the crossroads between the social and spatial categories. In particular, this work will present two examples, one from each city involved in the research, in which urban citizenship practices are enacted and create a Lefebvrian space of representation where dominant discourses and narratives are overcome and overturned by people otherwise excluded from dominant spaces and mainstream forms of urban citizenship. A comparison of the fieldwork from the two cities shows how in both cases, subaltern and/or marginalised groups (women, the poor, and migrants in particular) manage to appropriate interstitial spaces within the city where they can find room for expression and well-being and for the performance of urban citizenship practices. At the same time, though, external (political and economic) factors can transform those spaces of representation into self-constraining places which can expose these marginal groups to further vulnerability.

Oriented around efficiency, civic technology primarily aims to remove barriers by automating and streamlining processes of government. While removing barriers is vital in many matters of governance, should it always be the aim of civic technology? In our ongoing ethnographic research to understand the work of community engagement performed by public officials in local government, we have observed how this orientation around efficiency in civic technology can inadvertently create distance in the relationships between citizens and governments. In this article, we discuss how an orientation around trust could open a space for civic technology that primarily aims to close distance in the relationships between citizens and public officials. We do so by first providing an account of how trust functions in the work of public officials performing community engagement, calling attention to where and when efficiency is at odds with the importance of relationship building between public officials and citizens. We build on ethnographic findings and a series of co-design activities with public officials to develop three strategies that operate under the logic of trust: historicizing engagement, focusing on experience, and mediating expectations. In all, by focusing on trust and the relational work of closing distance, civic technology can move towards addressing the growing crisis in confidence being faced in democracies.

This article reports on a qualitative study of community based organizations’ (CBOs) adoption of information communication technologies (ICT). As ICTs in the civic sector, otherwise known as civic tech, get adopted with greater regularity in large and small organizations, there is need to understand how these technologies shape and challenge the nature of civic work. Based on a nine-month ethnographic study of one organization in Boston and additional interviews with fourteen other organizations throughout the United States, the study addresses a guiding research question: how do CBOs reconcile the changing (increasingly mediated) nature of civic work as ICTs, and their effective adoption and use for civic purposes, increasingly represent forward-thinking, progress, and innovation in the civic sector?—of civic tech as a measure of “keeping up with the times.” From a sense of top-down pressures to innovate in a fast-moving civic sector, to changing bottom-up media practices among community constituents, our findings identify four tensions in the daily practice of civic tech, including: 1) function vs. representation, 2) amplification vs. transformation, 3) grassroots vs. grasstops, and 4) youth vs. adults. These four tensions, derived from a grounded theory approach, provide a conceptual picture of a civic tech landscape that is much more complicated than a suite of tools to help organizations become more efficient. The article concludes with recommendations for practitioners and researchers.

In this study, the effect of chestnut flour substitution on the physicochemical and sensory properties of burger (30% meat) was investigated. Chestnut flour levels were 0, 3, 6 and 9% that were replaced with toasted flour in the formulation. Chestnut flour improved all the treatments cooking characteristics significantly (PP

Wir präsentieren einen interdisziplinären rechtskonformen Ansatz zur Verwaltung, Verteilung und Durchsetzung von Privatsphäre-Einstellungen: PRIVACY-AVARE soll es Anwendern ermöglichen, ihre Datenschutzpräferenzen zentral an einer Stelle festzulegen und dann global auf verschiedenen Geräten (Mobiltelefonen, Tablets, Smart Homes, Autos,....) anzuwenden. Die Präsentation wird die technische Funktionsweise von PRIVACY-AVARE erörtern. Dabei wird aufgezeigt, wie mit Hilfe verschiedener eigener Komponenten und bestehender Open Source Komponenten Android-Anwendungen innerhalb je einer AVARE-Sandbox betrieben und so deren Datenzugriff kontrolliert werden kann. PRIVACY-AVARE wird live am Beispiel eines Messengers gezeigt. Es können nicht nur Zugriffe auf bestimmte Ressourcen blockiert werden. Mit PRIVACY-AVARE ist es möglich, dass der Messenger nur Zugriff auf bestimmte ausgewählte Datenfelder wie bspw. Name und Mobilfunknummer von explizit freigegebenen Kontakten erhält. Die Funktionsweise dieser vertikalen und horizontalen Filterung wird erörtert. Darüber hinaus bietet PRIVACY-AVARE die Möglichkeit, passende Ersatzdaten bereitzustellen, falls der Messenger ohne die Freigabe des Zugriffs auf bestimmte Daten nicht funktioniert. Der Quellcode von PRIVACY-AVARE wird zur FrOSCon unter der Apache Lizenz 2.0 veröffentlicht (https://github.com/fzi-forschungszentrum-informatik/PRIVACY-AVARE). Die FrOSCon kann so für weitere Entwickler zum Ausgangspunkt werden, sich an der Weiterentwicklung zu beteiligen.

The 20 October 2021 marks the first anniversary of the shooting of unarmed protesters by the Nigerian military. The movement pushing to abolish the Special Anti-Robbery Squad (SARS) has proved how social media can make the voices of the weak heard. However, recent developments surrounding social media regulations in the aftermath of the shooting show that the right to freedom of expression is at risk of regression. The EndSARS protest has proven itself to be a milestone people-led movement. It is the first time Nigerians from different classes, ethnic groups, and religions have united behind a cause. It went beyond making demands for the mere disbanding of the SARS squad to insisting on the release of protesters, justice for victims, prosecution of poor police conduct, evaluation and retraining of officers, and an increase in police salary - all organised via social media. What came in the aftermath of the movement served as a driver for the renewed calls for bills to regulate social media. The political elite issued a communiqué that called for the strict monitoring and censorship of social media usage. Recent developments are not unique. A careful analysis of social media regulations shows that the government has remained ambivalent towards freedom of expression - promoting that right while at the same time limiting it. Nigeria has witnessed some progress since it transitioned from military to civilian rule in 1999. Nevertheless, it risks regression if draconian bills are introduced that curtail freedom of expression and assembly. The Nigerian government must be willing to review and revise its cyber bills to eliminate ambiguity. It must also include all relevant stakeholders, such as youth, women, and human as well as digital rights experts, in its drafting of cyber bills.

Within just one year, the world witnessed the collapse of elected governments in Mali, Afghanistan, and Guinea. While the power grabs by military juntas in Mali and Guinea and by the Taliban in Afghanistan caused fear among the respective populations, many citizens were also willing to acquiesce to the overtaking forces, because the deposed civilian governments were perceived as failing and corrupt. These developments highlight important lessons about government legitimacy in fragile states. There is more to government legitimacy than elections. The holding of elections alone often does not suffice to render a government legitimate in the eyes of citizens. Questionable or botched elections can do more harm than good to government legitimacy. In weak and fragile states, governments cannot rely on citizens' acceptance of state institutions to legitimate their authority. They must find alternative ways to continually legitimate their rule in the eyes of citizens. Insights from Burkina Faso suggest that government legitimacy can be improved by addressing problems of state-society relations. Even in communities that have very strained relations with the state, most citizens actually desire greater state presence and would be willing to give state institutions and security forces the benefit of the doubt - if they were perceived to be doing more to protect people's safety and livelihoods. If the conditions are right, local governments can play a crucial role in mitigating the central state's deficient capacity and legitimacy. In some areas, local governments are the most powerful and legitimate political actors in citizens' lives. In dealing with governments that are deficient in legitimacy, international actors should be guided by a careful analysis of state-society relations. Calls for rapid elections are no panacea, and elected governments should not automatically be considered legitimate representatives of society. Instead, international actors should focus on identifying and supporting societal changes that are prerequisites for more legitimate governance.

Environmental policy is touching on ever more aspects of corporate and individual behavior, and there is much debate over what combinations of top-down (government-imposed) and bottom-up (voluntary private sector) measures to use. In democratic societies, citizens’ preferences over such combinations are crucial because they shape the political mandates based on which policymakers act. We argue that policy designs that involve private-public co-regulation receive more citizen support if they are based on inclusive decision-making, use strong transparency and monitoring mechanisms, and include a trigger for government intervention in case of ineffectiveness. Survey experiments in Switzerland (N = 1941) provide strong support for these arguments. Our research demonstrates that differences in co-regulation design have major implications for public support. Another key finding is that there seems to be a contradiction between inclusiveness and democratic accountability for policy outcomes. The findings are surprisingly consistent across two very different green economy issues we focus on empirically (decarbonization of finance, pesticides). This suggests that our study design offers a useful template for research that explores public opinion on green economy policy designs for other issues and in other countries., Global Environmental Change, 68, ISSN:0959-3780, ISSN:1872-9495

Können internationale Unterschiede im Niveau politischer Bildung durch bildungssystemische Bedingungen erklärt werden? Daten der International Civic and Citizenship Education Study (ICCS) 2016 zeigen, dass sich OECD Länder deutlich hinsichtlich des politischen Wissenserwerbs von Schüler:innen unterscheiden. Auch die soziale Ungleichheit politischer Bildung hängt teils stark vom jeweiligen nationalen Kontext ab. In dieser Studie werden anhand von Mehrebenenanalysen, bildungssystemische Bedingungen identifiziert, die einen Zusammenhang mit dem politischen Wissenserwerb von Schüler:innen aufweisen. Die Ergebnisse weisen darauf hin, dass hohe Anforderungen an die Lehrkräfteausbildung, fächerübergreifende politische Bildung anstatt der Isolation im Politikunterricht und eine Kultur der politischen Diskussion im Klassenzimmer positiv mit dem politischen Wissenserwerb von Schüler:innen assoziiert sind, während ein nach Leistung gegliedertes Sekundarschulwesen negativ mit dem politischen Wissenserwerb zusammenhängt. Darüber hinaus haben manche bildungssystemische Bedingungen unterschiedliche Einflüsse auf Schüler:innen unterschiedlicher sozialer Herkunft und haben somit das Potenzial soziale Ungleichheit zu reduzieren oder gar zu verstärken. Die Ergebnisse liefern der Bildungspolitik Anhaltspunkte für Rahmenbedingungen, die politische Bildung effektiver und für alle Schüler:innen zugänglicher gestalten können. Can education system conditions explain cross-national differences in civic knowledge achievement? Data of the International Civic and Citizenship Education Study (ICCS) 20161 show that OECD countries significantly differ in their overall levels of civic knowledge as well as in their social inequities of civic knowledge among students. This study applies multi-level analyses to identify education system conditions that are associated with students' civic knowledge. The results show a post-graduate degree for teachers, horizontal curriculum integration of civic issues, and a macro-societal culture of classroom debate being positively associated with students' levels of civic knowledge, while tracking by performance is negatively associated with civic knowledge achievement. Moreover, some education system conditions have varying impacts on students depending on their social backgrounds and therefore can potentially reduce or reinforce the inequities of civic learning. The results can inform policymakers about potential means to make civic education more effective and accessible for all students.

Behandelt werden in diesem Aufsatz die wichtigsten Diskursfelder zur Figur des aktiven Bürgers in der politischen Ideengeschichte. Der Rekurs auf die republikanische Tradition dient dabei als Mittel politiktheoretischer Selbstverständigung und normativer Orientierung, insofern er es ermöglicht, heutige Differenzen zu markieren und, was noch weit entscheidender ist, historische Transformationsprozesse zu beschreiben, die unser heutiges demokratisches (Selbst-)Verständnis bestimmen und formen. This essay deals with the most important areas of discourse on the figure of the active citizen in the history of political ideas. Recourse to the republican tradition serves as a means of political-theoretical self-understanding and normative orientation, insofar as it makes it possible to highlight today's differences and, what is even more decisive, to describe historical transformation processes that determine and shape our current democratic (self)understanding.

Objective: The study investigates the relationship between perceived loneliness and the individuals' attitude whether voting is a civic duty. With that, it is the first study to shed light on the mechanism linking perceived loneliness to voting behavior. Methods: Two independent, cross-sectional, and representative datasets from Germany (n = 1641) and the Netherlands (n = 1431) are analyzed. Results: The regression results and effect decomposition techniques show that loneliness is associated with reduced intention to vote as well as a lower sense of duty to vote. The effect of loneliness on voting behavior is partially mediated through a reduced sense of duty. Conclusion: Loneliness is associated with political disengagement. The study provides empirical evidence that the relationship between loneliness and turnout is partially mediated through sense of duty. This showcases that lonely individuals tend to feel detached from society and are less likely to feel obligated to participate in the electoral process.

With increasing interest in bio-functional properties of foods, particularly meat-derived bioactive peptides, as well as the plant-derived phytochemicals on lifestyle-related diseases, a common research field has been expanded in recent years. The aim of this research was to examine how the addition of culinary plants known as Thymus capitatus [TC] and Micromeria fruticosa [MF], may enhance the biological and physicochemical properties of beef burgers. Fine powders of TC and MF dried leaves were mixed with burgers [1.5 and 3% {w/w}], then the samples were stored separately at 4 degrees C/7 days and -18 degrees C/40 days. Data suggested the occurrence of protein-polyphenol polymerization [PPP] was obvious in beef burgers treated with TC and MF causing a remarkable reduction in the protein solubility. SDS-PAGE data showed that sarcoplasmic proteins were affected more than the myofibrillar proteins, especially the samples stored at 4 degrees C. IC50 values of the antihypertensive activities in the herb-treated burgers were significantly higher than the control group. However, hydrolysates of TC- and MF-treated burgers exhibited statistical higher antioxidant capacities than the baseline and control samples. Findings of the current study indicate that the utilization of TC and MF leaves in the meat industry could be regarded as a natural and healthy alternative to synthetic antioxidant preservatives, as well as a nutraceutical compound for various uses.

Graphic abstract Nutritional information of burgers launched in the EU market during 2020 was retrieved from their labels. Products were initially classified into four types: i.e., veggie, red meat-, fish- and poultry-based. Gluten, wheat, and soy were the most declared allergens regardless of the burgers type. Veggie burgers showed levels of energy, fat, and saturate fatty acids (SFA) similar to fish- and poultry-based burgers, but lower than red meat burgers. Compared to conventional burgers, veggie had higher amounts of carbohydrates and sugars and a lower content of proteins, but no difference in salt. Due to the high compositional intra-variability in the veggie burgers, vegetarian and vegan burgers were further analyzed separately. Vegan burgers had higher levels of energy, fat, SFA and protein than vegetarian burgers, but lower carbohydrates and sugars. Once again large differences in the nutritional parameters were observed in both vegan and vegetarian burger categories due to the wide range of ingredients and formulations employed in these types of products. A clear and comprehensive informative labeling is especially needed for vegan and vegetarian burgers to allow the consumer to make a rational decision based on the nutritional facts of these products. Supplementary Information The online version contains supplementary material available at 10.1007/s00217-021-03808-9.

The aim of this study was to perform a descriptive analysis to evaluate the sensory properties and color parameters in the llama burger with sanky peel powder. Sensorial characterization was performed using the static sensory analysis technique, quantitative descriptive analysis (QDA), which provides information on the intensities of the sensory properties at a specific point in time. The antioxidant capacity of the sanky peel was quantified (77,50 ± 0,98 µmol trolox equivalents/g dry weight), a panel of sensorial judges was trained, flavor, aroma, texture and appearance were evaluated, furthermore color, pH and microbiological parameters were evaluated. QDA revealed that the sanky peel powder in the llama burger improved the scores of the sensory properties: salty taste, sour taste, oregano flavor, firm appearance and general acceptability, however no significant difference among sensory properties evaluated (p> 0.05), being possible to use as a natural additive to meat products because the sanky peel is high antioxidant capacity. El objetivo de este estudio fue realizar un análisis descriptivo para evaluar las propiedades sensoriales y parámetros de color en la hamburguesa de llama con adición de cáscara de sanky en polvo. La caracterización sensorial se realizó mediante la técnica de análisis sensorial estático, análisis descriptivo cuantitativo (ADC), que aporta información de las intensidades de los atributos sensoriales en un momento puntual. Se cuantificó la capacidad antioxidante de la cáscara de sanky (77,50 ± 0,98 µmol equivalente Trolox / g muestra en peso seco), se entrenó un panel de jueces sensoriales quienes evaluaron atributos de aroma, sabor, textura y apariencia, además se evaluaron parámetros de color, pH y microbiológico. El ACD reveló que la inclusión de cáscara de sanky en polvo mejoró las puntuaciones de los atributos sensoriales: gusto salado, gusto acido, sabor a orégano, aspecto firme y aceptabilidad general, sin embargo no presentó diferencias significativas entre los atributos sensoriales evaluados (p> 0,05), teniendo posibilidades de empleo como aditivo natural en productos cárnicos por el contenido de capacidad antioxidante de la cáscara.

In democracies, one of Public Service Media’s (PSM) main roles is to inform the public. In a digital news ecosystem, where commercial, citizen, and alternative news sources have multiplied, questions about the ability and need for PSM to fulfil this role are increasingly being raised. While the role of PSM can and should be scrutinized, a too-narrow a focus on an informed citizenry may obfuscate aspects, other than audience reach and objectivity, that are key to this information role, such as trust. Against this background, this article studies whether and to what extent citizens still trust the news and information services of their public broadcaster, asking if that trust is still high, whether there is a difference between groups in the population, and if trust is in line with reach. Based on a representative survey of news users in Flanders, the Dutch-speaking community of Belgium, the article studies the reach and trust scores of the brands of VRT, Flanders’ PSM, and compares them to those of its main competitors, with a specific focus on differences in terms of age, education levels, and political orientation. The results suggest that VRT struggles more than the main commercial players to reach young people and the lower-educated, but still leads when it comes to trust. The data show the continued importance of widening our assessment of PSM beyond market-focused indicators of reach.

Extradition as an act of international cooperation for the repression of criminal activities of the criminal offenders is one of the various models whereby one sovereign state delivers up the alleged accused criminals found within its jurisdiction, on-demand, to another sovereign state, so that they might be dealt with according to the penal laws. Extradition has evolved among states because they are vitally interested in the repression of crimes and punishment of criminals who violate their national laws and thus disturb the general peace of the society. This article aims to describe the problems with which extradition is faced, especially with the obligation to extradite and with the obligation to take care of her own citizens in situations when the Constitution does not allow the extradition of own nationals and in the absence of an extradition treaty.

Dieses Buch ist in gewisser Weise die Geschichte eines Erstaunens und eines Bedauerns. Der Historiker, der sich mit Rom beschaftigt, und dabei insbesondere mit der Zeit der Romischen Republik, ist vor allem Historiker einer Oligarchie. Die grosartige Romische Republik […], diese machtvolle und die ganze Welt verschlingende Maschinerie, lauft Gefahr, sich fur ihn aufgrund einer unvermeidlichen Sichtweise auf diese dunne Schicht von Beamten und Generalen, von Senatoren, Offizieren und Publikane...

Welche Kompetenzen sind in der Praxis der politischen Bildung relevant? Dies diskutieren die Autorin und der Autor mit Blick auf die Lernenden und die Lehrenden und analysieren dabei aktuelle gesellschaftliche He-rausforderungen, die die Kompetenzfrage beeinflussen.

Welche Kompetenzen benötigen Bürgerinnen und Bürger, wenn es um den Umgang mit digitalen Medien geht? Der Autor zeichnet Unterscheidungen von Medienkompetenz und Medienbildung nach und kommt zu dem Schluss, dass neben Kompetenzen in der Anwendung kritisch-reflexive Elemente im Umgang mit digitalen Medien vermittelt werden sollten.

Some non-conventional food plants (NCFPs) such as Yacon potato, Moringa, and Ora-pro-nobis have been studied to identify their constitution and health-promoting substances. The purpose of this study was to enrich the beef burger with unconventional food plant and to evaluate its physical, chemical and sensorial properties. Ten formulations were prepared, being one formulation for the conventional burger (with soy protein and without addition of NCFPs) and nine formulations with variations of 2%, 4% and 6% of flour of each of the NCFPs. Addition of NCFPs flours improved nutritional burger properties and resulted in an increase in protein, ash, and dietary fiber content, a slight reduction in fats and significant reduction in carbohydrates. The burgers produced using 2% and 4% of Yacon flour had the lowest differences in these parameters as compared to those of the conventional burger, and also presented acceptance rates that were similar to that of the conventional burger. Both formulations showed the greatest similarity to the conventional burger during sensory analysis, which could be well accepted by consumers who are looking for healthier foods. Resumo Algumas Plantas Alimentares Não Convencionais (PANCs), como a batata Yacon, a Moringa e a Ora-pro-nobis, foram estudadas para identificar a sua constituição e as substâncias promotoras da saúde. O objetivo deste estudo foi enriquecer o hambúrguer bovino com componentes de plantas alimentícias não convencionais e avaliar suas propriedades físicas, químicas e sensoriais. Foram elaboradas 10 formulações, sendo uma delas a formulação com proteína de soja (sem adição das PANCs) e nove formulações com variações de 2%, 4% e 6% de farinha de cada uma das PANCs. A adição da farinha dessas plantas nos hambúrgueres melhorou suas propriedades nutricionais e resultou em um aumento no teor de proteína, cinzas e fibras alimentares, uma ligeira redução nas gorduras e uma redução significativa nos carboidratos. Os hambúrgueres produzidos com 2% e 4% de farinha de Yacon apresentaram as menores diferenças nesses parâmetros quando comparados aos do controle e apresentaram taxas de aceitação similares à da formulação controle. Essas duas formulações também apresentaram maior similaridade com a formulação controle durante a análise sensorial, o que evidencia o potencial de serem bem aceitas pelos consumidores que buscam alimentos mais saudáveis.

El objetivo de este estudio fue realizar un analisis descriptivo para evaluar las propiedades sensoriales y parametros de color en la hamburguesa de llama con adicion de cascara de sanky en polvo. La caracterizacion sensorial se realizo mediante la tecnica de analisis sensorial estatico, analisis descriptivo cuantitativo (ADC), que aporta informacion de las intensidades de los atributos sensoriales en un momento puntual. Se cuantifico la capacidad antioxidante de la cascara de sanky (77,50 ± 0,98 µmol equivalente Trolox / g muestra en peso seco), se entreno un panel de jueces sensoriales quienes evaluaron atributos de aroma, sabor, textura y apariencia, ademas se evaluaron parametros de color, pH y microbiologico. El ACD revelo que la inclusion de cascara de sanky en polvo mejoro las puntuaciones de los atributos sensoriales: gusto salado, gusto acido, sabor a oregano, aspecto firme y aceptabilidad general, sin embargo no presento diferencias significativas entre los atributos sensoriales evaluados (p> 0,05), teniendo posibilidades de empleo como aditivo natural en productos carnicos por el contenido de capacidad antioxidante de la cascara. Palabras clave : sanky, carne de llama, hamburguesa, Analisis descriptivo cuantitativo. ABSTRACT The aim of this study was to perform a descriptive analysis to evaluate the sensory properties and color parameters in the llama burger with sanky peel powder. Sensorial characterization was performed using the static sensory analysis technique, quantitative descriptive analysis (QDA), which provides information on the intensities of the sensory properties at a specific point in time. The antioxidant capacity of the sanky peel was quantified (77,50 ± 0,98 µmol trolox equivalents/g dry weight), a panel of sensorial judges was trained, flavor, aroma, texture and appearance were evaluated, furthermore color, pH and microbiological parameters were evaluated. QDA revealed that the sanky peel powder in the llama burger improved the scores of the sensory properties: salty taste, sour taste, oregano flavor, firm appearance and general acceptability, however no significant difference among sensory properties evaluated (p> 0.05), being possible to use as a natural additive to meat products because the sanky peel is high antioxidant capacity. Keywords: sanky, llama meat, burger, quantitative descriptive analysis.

Current political and religious tensions in France threaten national cohesion. The main point is the break of reciprocity link between citizens and public institutions they finance. The systemic analysis at the heart of this work reveals close relations that these institutions maintain among themselves through recent judicial affairs on religious signs in public places. These privileged links are reflected in a common discourse on secularism that substitutes public debate and ignores the institutional guarantees of peace.

A new ingredient from date palm coproducts (pits) was obtained and tested as a preservative in burgers. Different concentrations of date pit (0%, 1.5%, 3%, and 6%) were added to beef burgers, and its effect on the safety and quality was evaluated during 10 days of storage. The incorporation of date pit was able to improve the shelf life and the cooking properties of the burgers. The date pit stabilized the color, lipid oxidation, and microbial growth of the burgers during the storage time due to the antioxidant activity and the phytochemical content of the date pits. For the consumer panel, the color and the off-odors were improved, and the addition of 1.5% and 3% date pit in cooked burgers obtained similar scores. Based on the obtained results, the new ingredient from date pit may have potential preservative properties for enhancing stability during shelf life and could improve the composition of bioactive compounds (fiber and phenolic content) of beef burgers.

Deze rapportage beschrijft de wensen en eisen voor het toekomstige BART! participatiesysteem. Dit rapport vormt onderdeel van het iteratieve ontwerpproces waarin behoeftenonderzoek, ontwerp, ontwikkeling en beproeving achtereenvolgens plaatsvindt in nauwe samenwerking met de beoogde eindgebruikers.

Citizens’ Solidarity in Europe systematically dissects the manifestations of solidarity buried beneath the official policies and measures of public authority in Europe. In this exciting and innovative book, contributors offer comprehensive and original data and highlight the detrimental factors that tend to inhibit or annihilate solidarity, and those that are beneficial for the nurturing of solidarity.

The aim of this research was to examine physicochemical parameters of finished and semi-finished meat products: minced meat (beef, pork and mixed meat) and raw formed meat products (ćevapi, patties/burgers and sujuk sausages), and to determine quality parameters of these products on the Bosnia and Herzegovina market. Examined parameters included: protein content, fat, collagen in meat proteins and salt (NaCl). We analysed 282 samples of these products and found deviations with regard to the applicable Ordinance on minced meat and semi-finished and finished meat products of “The Law on Food of Bosnia and Herzegovina” in all parameters, except salt (NaCl). The majority of deviations referred to the content of collagen in meat proteins, with as much as 21.98 % of examined samples in violation of the applicable legislation., Cilj istraživanja je bio ispitati fizikalno-kemijske parametre proizvoda i poluproizvoda od sirovog mesa: mljeveno meso (juneće, svinjsko i miješano) i sirovi oblikovani proizvodi (ćevapi, pljeskavice i sudžukice) i parametre kvalitete ovih proizvoda na bosansko-hercegovačkom tržištu. Ispitivani parametri su: sadržaj proteina, masti, kolagena u proteinima mesa i soli (NaCl). Ispitana su 282 uzorka navedenih proizvoda, te su utvrđena odstupanja u svim parametrima, izuzev soli (NaCl), u odnosu na važeći Pravilnik o usitnjenom mesu, poluproizvodima i proizvodima mesa. Najviše odstupanja je bilo u sadržaju kolagena u proteinima mesa, gdje čak 21,98 % ispitanih uzoraka nije bilo u skladu sa normativima., Ziel dieser Untersuchung war es, die physikalisch-chemischen Parameter von fertigen und halbfertigen Fleischprodukten: Hackfleisch (Rind-, Schweine- und Mischfleisch) und roh geformte Fleischprodukte (Ćevapi, Burger und Würste) sowie die Qualitätsparameter dieser Produkte auf dem bosnischen und herzegowinischen Markt zu untersuchen. Es wurden folgende Parameter untersucht: Gehalt an Proteinen, Fett, Kollagen in Fleischproteinen und Salz (NaCl). Es wurden 282 Proben dieser Produkte analysiert. Bei allen Parametern, mit Ausnahme von Salz (NaCl), wurden in Bezug auf die gültige Verordnung über Hackfleisch und halbfertige und fertige Fleischprodukte Abweichungen festgestellt. Die Ergebnisse dieser Untersuchungen zeigten die meisten Abweichungen beim Kollagengehalt in Fleischproteinen; dabei entsprach sogar 21,98 % der untersuchten Proben nicht der gültigen Gesetzgebung., El objetivo de este trabajo fue examinar los parámetros fisicoquímicos de los productos cárnicos y de los productos semiacabados de carne cruda: la carne picada (carne de res, de cerdo y carne mixta) y de los productos cárnicos formados crudos (ćevapi, hamburguesas y salchichas) y los parámetros de calidad de estos productos en el mercado de Bosnia y Herzegovina. Los parámetros examinados son: el contenido de proteínas, las grasas, el colágeno en las proteínas de carne y la sal (NaCl). Fueron analizadas 282 muestras de los productos mencionados y hubo desviaciones en todos los parámetros, excepto la sal (NaCl), en relación con el Reglamento vigente sobre la carne picada, los productos cárnicos semiacabados y los productos cárnicos. La mayoría de las desviaciones fue en el contenido del colágeno en las proteínas de carne, donde hasta 21,98% de las muestras fueron incompatibles con la regulación normativa., Lo scopo della ricerca consisteva nell’esaminare i parametri fisico-chimici dei prodotti finiti e dei semilavorati di carne cruda: carne macinata (di bovino, suino e mista) e prodotti di carne macinata cruda (ćevapi, pljeskavice e sudžukice), oltre ai parametri qualitativi di questi prodotti sul mercato bosniaco-erzegovese. La ricerca ha esaminato i seguenti parametri: contenuto di proteine, di grassi, di collagene nelle proteine della carne e di sale (NaCl). Nei 282 campioni analizzati sono stati accertati scostamenti in tutti i parametri esaminati, ad eccezione del sale (NaCl), rispetto al vigente Regolamento sulla carne macinata, i semilavorati e i prodotti a base di carne. I maggiori scostamenti sono stati riscontrati in ordine al contenuto di collagene nelle proteine della carne, dove ben il 21,98% dei campioni esaminati è risultato non a norma.

In Krisen ist es die Zivilgesellschaft, die flexibel auf neue Herausforderungen reagiert und solidarischem Engagement einen Rahmen gibt (s. auch die verstärkte Einwanderung 2015). In der durch die Corona-Pandemie ausgelösten Krise haben zivilgesellschaftliche Akteurinnen und Akteure Hilfe für gefährdete Gruppen organisiert, die Umsetzung von Hygienemaßnahmen unterstützt und autoritäre Auswüchse staatlicher Maßnahmen kritisch begleitet. Wie alle gesellschaftlichen Akteurinnen und Akteure waren auch die der Zivilgesellschaft in der Corona-Krise vor große Herausforderungen gestellt. Zum Teil waren Akteurinnen und Akteure durch die Pandemie lange Zeit handlungsunfähig und sind nun existenziell bedroht. Andere konnten die Pandemie und die Umstrukturierung der Arbeit und Tätigkeiten relativ gut bewältigen, sodass die gegenwärtige Corona-bedingte Situation der Zivilgesellschaft sehr divers ist. Aber während über die Herausforderungen des Staates und der Wirtschaft ausführlich berichtet und der Wirtschaft vom Staat in großem Umfang Hilfe zugesichert wurde, wurde die Zivilgesellschaft über weite Strecken in der öffentlichen Wahrnehmung und von der Agenda der politischen Verantwortlichen ausgeblendet, obwohl ihre Akteurinnen und Akteure einen wesentlichen Beitrag zur Bewältigung der Krise geleistet haben. Zwar gab es staatliche Hilfsangebote für die Zivilgesellschaft, die unter der Überschrift Rettungsschirm zusammengefasst werden können. Der Höhe nach bleiben die Hilfsangebote jedoch hinter denen für die Wirtschaft um Faktoren zurück, sodass es trotz der zentralen Rolle der Zivilgesellschaft kein prioritäres oder integriertes Konzept zu deren Unterstützung gibt. Schwierige Voraussetzungen, wie der Status der Steuerbegünstigung (Gemeinnützigkeit), das Vorweisen eines Geschäftsbetriebs und die Zugehörigkeit zu Verbänden oder ähnlichen Zusammenschlüssen, erschweren zudem den Zugang. Hinzukommt, dass sich staatliche Hilfsangebote mit wenigen Ausnahmen ausschließlich an zivilgesellschaftliche Dienstleister richten. Nach langer Isolierung und Verunsicherung durch die Pandemie, wird die gemeinschaftsbildende Funktion eine wesentliche Aufgabe der Zivilgesellschaft sein, die zentral dazu beitragt, dass Bürgerinnen und Bürger sich in Verbundenheit wieder verstärkt in der Zivilgesellschaft engagieren. Das spezifische Potenzial der Zivilgesellschaft, vor und nach der Pandemie zu Lösungen wirksam beitragen zu können, wurde dagegen nur ungenügend erkannt. Die hier vorgelegte Studie hat zum Ziel, diese Potenziale, aber auch die Unterstützungsangebote und Bedarfe darzustellen. Hierzu wurde eine Vielzahl von verfügbaren Einzeluntersuchungen ausgewertet; einzelne Aussagen wurden in Interviews erhärtet. Insgesamt ergeben die Erkenntnisse zur Wahrnehmung und Unterstützung durch staatliche Akteurinnen und Akteure folgendes Bild: 1. Die staatlichen Hilfsangebote für die Zivilgesellschaft sind nicht zentral koordiniert und auf sehr viele unterschiedliche Bundes- und Landesbehörden verteilt. 2. Sie sind fast ausschließlich finanzieller Natur und teilweise als Darlehensprogramme konzipiert, an denen zivilgesellschaftliche Organisationen nicht partizipieren können. 3. Spezifische Voraussetzungen erschweren den Zugang zu staatlichen Hilfsangeboten. 4. Der Wert zivilgesellschaftlichen Handelns und bürgerschaftlichen Handelns in den Funktionen der Gemeinschaftsbildung, der Wächteraufgaben und der politischen Mitgestaltung wurde nicht gesehen. Eine aktive Zivilgesellschaft ist jedoch in allen Funktionen für die Überwindung der Krise von herausragender Bedeutung. Die Erkenntnisse der sehr diversen Situation der Zivilgesellschaft sind hingegen wie folgt: 1. Der vielfach befürchtete Rückgang an Spenden ist zwar bisher nur sehr bedingt eingetreten, doch wird mittelfristig nach wie vor mit erheblichen Spendenausfällen gerechnet. 2. Förderungen und teilweise auch Leistungsverträge werden gegenwärtig fortgesetzt, es entsteht jedoch das Problem, dass Fördervereinbarungen oftmals nicht eingehalten werden können. Zudem besteht die Sorge, dass Förderungen zukünftig eingestellt oder reduziert werden. 3. Insgesamt wird davon ausgegangen, dass finanzielle Auswirkungen der Pandemie, wenn sie nicht bereits jetzt sichtbar sind, mit einer Verzögerung von ein bis zwei Jahren eintreffen. 4. Home-Office und die Verlagerung der Arbeit ins Digitale hat einen immensen Bedarf an Einzelfallberatung hinsichtlich Digitalisierung hervorgerufen, den gegenwärtig überwiegend die Zivilgesellschaft selbst Abhilfe leistet. Die Kosten für den digitalen Ausbau kann die Zivilgesellschaft jedoch nur begrenzt tragen. 5. Die Beziehung zum Staat ist sehr unterschiedlich. Unabhängige zivilgesellschaftliche Organisationen lehnen auch in der Krise überwiegend staatliche finanzielle Hilfen ab. 6. Befragte Akteurinnen und Akteure verlangen von der Zivilgesellschaft mehr Eigeninitiative und mehr Mut und fordern sie auf, nicht gleich nach dem Staat zu rufen. 7. Der Mangel an Wertschätzung für die von der Zivilgesellschaft erbrachten Leistungen wird als großes Hindernis bei der Motivierung für verstärktes bürgerschaftliches Engagement gesehen. 8. Gesundheitliche Risiken und Mehrbelastung erschweren ehrenamtliche Strukturen, die für zivilgesellschaftliche Organisationen elementar sind. Es besteht die Sorge, dass viele bürgerschaftlich Engagierte nach der Pandemie nicht zurückkehren. Daraus ergeben sich für die nächste Zukunft unter anderem folgende Konsequenzen: 1. Die Zivilgesellschaft selbst muss lernen, ihre Potenziale, Herausforderungen und Bedarfe offensiver und stringenter darzustellen und an die Politik zu kommunizieren. Deshalb sollte der bisher nicht verbandlich verfasste Teil der Zivilgesellschaft erwägen, verstärkt Zusammenschlüsse oder Koalitionen zu bilden, um sprechfähige und mit Vertretungsmacht ausgestattete Gesprächspartner und -partnerinnen gegenüber staatlichen Stellen zu haben. 2. Ein großer Bedarf wird von den Befragten hinsichtlich einer Verbesserung der Handlungsfähigkeit der Organisationen durch Flexibilisierung der gesetzlichen Rahmenbedingungen (bspw. Rücklagenbildung) sowie Fördervereinbarungen gesehen. 3. Gelder für Organisationsentwicklung, Digitalisierung und Fortbildungen müssen dringlichst in Hilfsprogrammen umgesetzt werden, an den alle zivilgesellschaftlichen Akteurinnen und Akteure partizipieren können. 4. Zivilgesellschaftliche Akteurinnen und Akteure verfügen über wertvolle Expertise und über andere Kapazitäten, um Krisen wie die Corona-Pandemie zu bewältigen. Deshalb ist es geboten, sie verstärkt in die Konzeptionierung von Maßnahmen zur Überwindung der Krise einzubeziehen. 5. Die gesellschaftlichen Auswirkungen der Covid-19-Pandemie sind bei weitem noch nicht in vollem Umfang absehbar. Aber klar ist schon heute, dass es eine Rückkehr zum status quo ante nicht geben wird. Dies betrifft auch die Zivilgesellschaft, die es nun zu unterstützen gilt.

Gegenstand der vorliegenden Abhandlung ist die geographische und soziale Herkunft des Bürgertums in den Städten des slowenischen Drau-Gebietes – Marburg (Maribor), Pettau (Ptuj) und Friedau (Ormož) im 18. Jahrhundert im Lichte jener narrativen Quellen, in denen das ganze Spektrum der Vollbürger zum Ausdruck kommt. Gerade diese drei Städte treten durch derartige Quellen und deren Gebrauchswert nicht nur im slowenischen, sondern auch im weiteren Raum hervor. Für Pettau und Marburg stehen uns Bürgerbücher, Verzeichnisse der neu aufgenommenen Bürger, zur Verfügung, von denen jenes von Pettau nur die Berufe der einzelnen Bürger, jenes von Marburg aber auch ihre geographische Herkunft enthalten. Für Friedau ist die Beschreibung der gesamten erwachsenen Stadtbevölkerung aus dem Jahr 1724 mit Angaben über Beruf und Herkunft erhalten geblieben. Die verschiedenen in der Abhandlung verwendeten methodologischen Herangehensweisen hängen von der Aussagekraft der Quellen ab., U radu se obrađuje geografsko i socijalno podrijetlu građana na primjeru tri grada u slovenskom Podravlju tijekom 18. stoljeća – Maribora, Ptuja i Ormoža – i to u svijetlu onih izvora koji u cijelosti obuhvaćaju punopravne građane. Maribor, Ptuj i Ormož su zanimljivi jer imaju sačuvane popise građana koji svojim značajem prelaze granice slovenskog prostora. Za Ptuj je očuvana knjiga novoprimljenih građana u kojoj su uneseni podatci o imenima, prezimenima i zanimanja, a ponekad i još neki podatci. Značaj te knjige je u tome što je ona jedina koja na cijelom slovenskom prostoru pokriva period cjelokupnog 18. stoljeća, odnosno točnije razdoblje od 1684. do 1917. Maribor ima očuvanu knjigu novih građana za vremenski raspon od jednog i pol stoljeća(1762.–1918.), a njezina je posebna vrijednost u tome što za prvih 74 godina, od 1762. do 1836., za gotovo svaku osobu navodi i zanimanje i geografsko porijeklo. Na drugoj strani za Ormož se sačuvao jedinstven izvor, popis cjelokupne odrasle gradske populacije iz 1724. s navodima društvenog statusa i podrijetla ne samo građana, nego velike većine gradskog stanovništva uopće. Premda su spomenuti izvori za porijeklo građana Ptuja, Maribora i Ormoža po strukturi i bogatstvu podataka različiti, oni nude prilično jasnu sliku o kvantiteti i smjerovima doseljavanja novih građana. Dok su u Maribor i Ptuj pristizali uglavnom doseljenici s njemačkog jezičnog prostora, ormoško se građanstvo većinom novačilo sa slovenskog jezičnog prostora, ponajviše iz Podravlja, što se primjetno odrazilo i na jezičnu sliku spomenutih gradova. Zanimljivo je da je istraživanim gradovima zajednička pojava u zanemarivom priljevu novih građana s istoka, tj. s mađarskog (točnije ugarskog) i hrvatskog prostora.