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Ios (an island in the Cycladic archipelago, Greece) was the first recognized Aegean metamorphic core complex. There is a paradoxical absence of an age jump in low‐temperature geochronology transects across the Ios Detachment Fault. This paper explains why this is so, by modelling the conductive response to detachment faulting. We demonstrate that transects across detachment faults consistently record age jumps only at shallow palaeodepths. Conductive relaxation of the perturbed geotherm keeps pace with fault movement, so the hangingwall heats just as fast as the footwall cools. Key variables are the fractional depth to the partial resetting zone, d [0.0.1], and the magnitude and rate of slip on the detachment. At shallow palaeodepths (d < 0.3, 10–50 km slip), significant age jumps occur across the actual fault contact. At deeper levels of exposure, this is no longer the case, and the effects of a 'stewing zone' readily become evident. [ABSTRACT FROM AUTHOR]

The article reflects on the outgoing president's year in office and offers reflections on their journey as the 156th President of the Mississippi State Medical Association (MSMA). Topics include the discovery of a previous MSMA president from Pontotoc, a personal research into Dr. C. D. Mitchell's life and career, and a shared goal of increasing MSMA membership, which mirrors the historical focus of past leadership.

Aimed to improve the tensile properties, color, and sensory quality of bran-fortified stewing noodles using bran extrusion and improvers. A single-factor experiment and Box–Behnken design response surface experiment were designed, and the multi-index comprehensive weighted scoring method was applied. The single-factor experiment indicated high-quality bran-fortified stewing noodles when wheat gluten, glucose oxidase, and guar gum contents were 10%, 40 mg/kg, and 0.3%, respectively. The response surface experiment showed that the comprehensive weighted score in the response surface optimal group was maximum (86.33 points) when wheat gluten, glucose oxidase, and guar gum contents were 5%, 40 mg/kg, and 0.2%, respectively. The verified model experiment showed that the average comprehensive weighted score was 89.31±0.49 points, indicating that the model was feasible to improve the quality of bran-fortified stewing noodles. The optimal formula involved wheat gluten, glucose oxidase, and guar gum contents of 6.67%, 28 mg/kg, and 0.22%, respectively. Bran extrusion and improvers can improve the quality of bran-fortified stewing noodles. The findings may serve as a reference for the quality improvement and industrial production of fiber-rich stewing noodles. [ABSTRACT FROM AUTHOR]

Summary: The effects of stewing at a constant temperature (95 °C) for different times (45 and 90 min) on the physicochemical characteristics of lean meat (LM) and lean meat in pork belly (LMIPB) were investigated. When the stewing time was 90 min, the hardness, springiness, cohesiveness and chewiness of LMIPB were 186.35 g, 0.07 (ratio), 0.18 (ratio) and 241.90 g lower than those of LM, respectively. The chemical changes in myofibrillar protein (MP) mainly including the degree of oxidation degradation, such as carbonyl content, cross‐linked polymer and β‐sheet, were increased with prolonged stewing time. The sulfhydryl content, Zeta potential (absolute value) and α‐helix were decreased markedly. The chemical changes of MP in the LMIPB were greater than those in the LM during the stewing process. These results indicated that fat in stewing process could promote the oxidation degradation of MP in meat, and then affected the texture characteristics of meat. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the influences of stewing modes, including high fire short time (HFST, 100°C/1 h), medium--high fire mid-length time (MFMT, 98°C/2 h), medium fire long time (MFLT, 90°C/3 h), and low fire ultra-length time (LFUT, 83°C/4 h) processing, on physicochemical parameters and flavour compound profile of Chinese Dagu chicken soup. The chicken soup prepared under the stewing mode of MFMT had smaller particle size (d3,2 of 2.56 µm and d4,3 of 1.73 µm), higher zeta potential (8.66 mV), and viscosity than the soups stewed under the other conditions. The umami-taste compounds, such as inosine 5'-monophosphate, and umami free amino acid were the most abundant in the soup stewed by MFMT (53.47 and 59.91 mg/100 mL, respectively). GC-MS results showed that the volatile compounds were mainly hexanal, octanal, heptanal, (E,E)-2,4-decadienal, nonanal, and 1-octen-3-ol. Additionally, the results of measurements made with the electronic nose and electronic tongue indicated that the overall flavour of the four chicken soups varied significantly. In general, considering the stability and umami taste of chicken soup, as well as the time-saving need, it is recommended to use the MFMT mode to prepare the chicken soup. [ABSTRACT FROM AUTHOR]

This article examines the range of metaphors activated by the cooking term stew in English and its Spanish counterpart guisar. The data were drawn from Corpus of Contemporary American English (COCA) and Corpus del Español: Web and Dialects. The metaphors were identified by applying MIP (Pragglejaz Group, 2007) and incorporating semantic frames (Fillmore, 1982) to provide a detailed analysis of the mappings between the core frame elements involved, and the thematic roles performed by those elements. The results suggest that English and Spanish diverge considerably regarding the metaphors evoked by stew and guisar. The lemma stew activated a broader scope of metaphorical extensions than guisar. Just one shared metaphor was identified, which underscores the presence of distinct cognitive preferences within the respective languages. [ABSTRACT FROM AUTHOR]

The article focuses on the events and developments during the Mississippi 2024 Legislative session. Topics including the election of new leadership, security concerns; legislative priorities such as healthcare access and streamlining prior authorization processes; the challenges and potential impact of Medicare Advantage plans on patient care and hospital finances; and the importance of physician involvement in legislative advocacy.

Along with concerns regarding societal aging, the dietary requirements of older adults have become a priority. Older adults in Korea experience difficulties consuming animal protein sources as they age. Therefore, this study aimed to develop a senior-friendly food product using mackerel. Accordingly, carbohydrates and proteins were added to the brine solution before saturated vapor treatment. Calcium lactate and poly-gamma-glutamic acid were added to the sauce, and when compared to four commercial products (GT_R, GT_K, PC_K, and AC_G) in an acceptance test, the product was found to exhibit the highest overall liking score (p < 0.001). Higher flavor-liking and familiarity ratings were found to increase purchase intention, while higher flavor-liking, overall-liking, and familiarity ratings increased recommendation intention. Those in mid-to-late adulthood preferred the GT_R and PC_K samples, whereas the AC_G sample was preferred by those in very late adulthood. AC_G sample analysis suggested that those in the very late adulthood group had a relatively higher acceptance of spiciness. In this study, a calcium-added mackerel stew product was manufactured, meeting the standards for senior-friendly food in Korea. It will serve as a baseline for further research on fish- and mackerel-based foods for older adults, which is in its early stages. [ABSTRACT FROM AUTHOR]

In order to study the quality changes and quality influencing factors of duck meat in the process of stewing' this experiment took the moisture content' salt content' yield' hardness' sensory score and comprehensive score that could reflect the product quality as the evaluation indexes' and used single factor test and response surface test design to study the stewing time' brewing soy sauce dosage. The meat to liquid ratio and meat to liquid ratio affected the quality of marinated duck, and the mathematical model of the factors affecting the quality of marinated duck was established. The results showed that the yield of salted duck gradually decreased, the moisture gradually lost, the hardness decreased, the salt content increased, and the sensory score and comprehensive score gradually increased. Stewing time, brewing soy sauce dosage, meat liquid ratio and meat material ratio have different degrees of influence on the quality of Sansui characteristic stewed duck. The order of size was: meat fo feed ratio > stewing time > meat to liquid ratio > brewing soy sauce dosage. The coefficient of determination R² of the quadratic polynomial regression equation model was 0.9882, which showed that the experimental data have good experimental correlation with the model, and could be used to study the influencing factors of the quality of Sansui halogen flavored duck. Through comprehensive evaluation, when the brine time was 120 min, the amount of brewing soy sauce was 0.7%, the meat liquid mass ratio was 1:1.7, and the meat material mass ratio was 1 $0.05, the comprehensive score of the product was 0.75, which was the best quality control point9 This study provided an important reference for enterprises to produce Sansui characteristic stewed duck9 [ABSTRACT FROM AUTHOR]

The key role of ice in cooking has been neglected. Here, we found negatively charged bulk nanobubbles (BNBs: average size ~60 nm and zeta potential <−20 mV) can be generated in ice-melted water through freeze/thaw-induced cavitation when we studied a local delicacy, 'ice-stewed mutton'. Freeze/thaw-induced BNBs are so robust that they can, in turn, isolate food from water; in this way, they protect and enhance the delicacy by protecting protein structures and preventing flavorful components from being lost. In comparison to cooking with ordinary water, cooking with ice can switch 'stewing' to 'BBQ', which has been proved experimentally via diverse characterization from the nano to micro scale. This study not only provides a novel mechanism for ice-based cooking but also might shed light on the design of potential applications of BNBs in chemical engineering and biomedicine. [ABSTRACT FROM AUTHOR]

Joshua Glasgow's (2020) is a beautiful, philosophically rich book. Here I raise five main questions and criticisms. The first argues that holistic gratitude is too demanding: someone who can muster only fragmented gratitude is not failing to do and feel what is required; thus holistic gratitude is morally optional. The second suggests ways in which the metaphors Glasgow uses to express the idea of radiant value are problematic. The third notes that radiant value seems a sort of inverted cousin of the doctrine of organic unities but points to an important analogy between them that problematizes the notion of radiant value. The fourth discusses Glasgow's giving up on holistic gratitude in s penultimate chapter and briefly explores the strong affinities holistic gratitude to certain features of Roman Stoicism. The fifth draws on a passage from Henry James' and the classical Chinese notion of harmony to gesture toward a conception of holistic gratitude that might, after all, provide solace for passing away. [ABSTRACT FROM AUTHOR]

Central location test (CLT) is a more widely employed method for testing consumer acceptance in comparison to home usage test (HUT). In this study, the influence of the testing environment on the consumer liking of doenjang stew was determined. Consumer acceptance testing of doenjang stew was conducted four times, with one CLT and three HUTs. For HUTs, samples were served in different containers: 50 ml of premade doenjang stew in a plastic 95‐ml disposable cup, representing CLT conducted at home; 200 ml (one serving size) of premade doenjang stew in a 500‐ml plastic disposable bowl, representing restaurant "take out," corresponded to the CLT condition performed at home; and doenjang stew meal kit including doenjang paste, vegetables, broth, and cooking recipe, representing meal‐kit consumption scenario. Differences in product liking were observed according to the testing environment (p <.05). In case of appearance‐related attributes (no tasting involved), consumers rated higher liking scores to doenjang stew evaluated under a meal‐kit HUT situation (p <.05). When tasting was involved, consumers rated higher scores to stew samples under the CLT condition (p <.05). The salinity of doenjang stew was the same under all of the product testing environments, while the salty taste liking was rated the highest under the CLT situation (p <.05). Results of this study suggested that the testing environment affects the consumer acceptance testing results. Practical Applications: This study reported that differences in liking attributes under different testing environments, in that the highest overall liking score was rated under CLT condition, while HUT presented as "meal‐kit" received highest appearance‐related liking scores. Based on the results, this study suggests the consumer acceptance testing of doenjang stew using the CLT rather than the HUT considering the time and economics. This study provided an appropriate method to test the consumer liking of doenjang stew‐type food products, which can be utilized in future consumer‐related research. [ABSTRACT FROM AUTHOR]

Through the analysis of faunal remains from refuse features associated with the Native Californian living quarters at Mission Santa Clara de Asìs, the article examines Indigenous diet within this colonial mission settlement. In Alta California, Native Californians from differing sociolinguistic groups were relocated to Spanish missions, creating an ever shifting pluralistic society. Within these mission settlements, Native Californians were tasked with maintaining the vast agricultural fields for which they received ingredients for two Spanish-style meals, atole and pozole. This study examines the diet of Native Californian families living within Mission Santa Clara, specifically focusing on the breakage patterns of cattle bones and the communal preparation, cooking, and consumption of these daily meals. These results illustrate change and continuity of foodway practices, expanding our understanding of mission political economies and Native Californian persistence within this colonial system. [ABSTRACT FROM AUTHOR]

Pistacia integerrima Stew ex Brandis is a valued medicinal plant used for curing various diseases such as diarrhea, fever, liver disorder, pain, asthma, and inflammation. The aim of this study was the isolation of bioactive leishmanicidal agents from the methanolic extract. The methanolic extract led to the isolation of flavonoids 3,5,7,4/-tetrahydroxy-flavanone (1). The extract and isolated compound 1 were tested for antileishmanial effect. The extract showed a percent effect of 63.09 with an IC50 value (49.32 µM). The isolated compound 1 was more leishmanicidal than the extract with a percent growth inhibition of 68.09. We have performed docking studies on two antileishmanial targets; homology modeled dihydrofolate reductase (DHFR) and pteridine reductase (PTR1) from Leishmania major (L. major). Interaction with important residues of the studied enzymes revealed the possible mechanism of in-vitro activity against promastigotes of L. major. [ABSTRACT FROM AUTHOR]

This study aimed to determine effects of serving containers on the consumer acceptance of doenjang stew. Consumer acceptance testing was conducted on two doenjang paste samples (i.e., commercially produced and traditionally produced doenjang, respectively) used to prepare doenjang stew by following a standard recipe (N = 88). In this experiment, the main variables included serving containers of doenjang stews: ttukbaegi (an earthen pot), a melamine bowl, and a disposable plastic cup. Consumers preferred doenjang stew made of commercially produced doenjang over traditionally produced doenjang stew regardless of the serving container. When doenjang stew was served in a disposable plastic cup, significant decrease in liking was observed in comparison with doenjang stew served in other containers regardless of the type of doenjang. Increase in the overall liking of doenjang stews was observed when served in ttukbaegi (an earthen pot) at appearance‐only evaluation condition. However, from results of taste evaluation, no difference in liking according to the serving container was observed. The change in the serving container affected product appearance evaluation, but not in taste evaluation. In other words, when tasting is involved, intrinsic factors such as taste or flavor have a greater influence on liking than extrinsic factors such as serving containers. Practical Applications: Doenjang is fermented soybean paste, which is typically included in a stew or soup recipe. Stew is typically served in containers of ttukbaegi or soup bowls. On the other hand, most consumer studies have utilized disposable cups or bowls for serving doenjang stews. In this study, whether serving containers affect the consumer acceptance of doenjang stews was investigated. Results of this study suggested that the impact of serving containers on the consumer acceptance of doenjang stew is minimal when tasting is involved in consumer evaluation; this result indicated that compared with serving containers, intrinsic factors affect consumer liking to a higher extent. These results can provide valuable information for the experimental design of future consumer studies on doenjang‐type food items. [ABSTRACT FROM AUTHOR]

This article traces an understudied stew known as qaliyya through the Indian Ocean littoral to show how foodways influenced each other over the centuries. It proposes an innovative focus on dishes, food names ("gastronyms"), and recipes as tools to reconstruct forgotten culinary connections. From the tenth century onwards, qaliyya recipes show up in Middle Eastern cookbooks. We encounter two basic preparations: meat or vegetables boiled and fried in its fat after the liquid has evaporated or fried and then simmered until tender. From early modern times, the dish circulated throughout the Indian Subcontinent, parts of Southeast Asia, coastal Africa, and along the reaches of the Volga and the Danube. In many regions, culinary politics have confined the once prestigious dish to a modest existence on the margins. Such exclusions and silences have broader implications to our understanding of food history and dishes that "didn't make it." [ABSTRACT FROM AUTHOR]

In order to clarify the influence of the thermal degradation of collagen fibers on the texture profile analysis (TPA) parameters of pig trotter stewed with soy sauce (PTSWSS), TPA (springiness, chewiness, hardness, and gumminess), the secondary structures, the cross-linkage, decorin (DCN) and glycosaminoglycan (GAG) levels, and the histochemical morphology of collagen fibers during the stewing process (0, 30, 60, 120 min) were assessed. The springiness and hardness increased after 30 min of stewing, along with the denaturation of collagen proteins. TPA parameters improved with the prolonged stewing times of 60 and 120 min, along with the ultra-structural dissolution of collagen fibers, and a substantial reduction in cross-linkage, DCN, and GAG levels, and the unfolded triple-helix structure. This study concluded that the TPA parameters of PTSWSS were dependent on the stewing time, and that the improvement in TPA parameters with longer stewing time could primarily be attributed to the thermal degradation of collagen fibers. [ABSTRACT FROM AUTHOR]

[Display omitted] • Physicochemical properties of CNPs became stable with increasing stewing time. • CNPs were the most sensitive to amylase and the least sensitive to protease. • Triglyceride-coated protein is in the center of CNPs with outer phospholipid bilayer. Colloidal nanoparticles (CNPs), as carriers of nutrients, naturally exist in food or form during cooking. In this study, the colloidal properties, structures, rheological properties, and chemical composition location of CNPs were analyzed during 15 min to 5 h lamb soup stewing. With the increasing stewing time, the particle size and absolute value of the zeta potential of CNPs increased, indicating that CNPs became more stable. As the stewing time increased, the blue-shifted Fourier transform infrared spectroscopy absorption peaks and the red-shifted fluorescence spectroscopy absorption peaks certificated the structural changes in CNPs. And α-helix and β-turn content decreased, while β-sheet and random coil content increased in processing, potentially resulting in the opening CNPs structures. In addition, our findings revealed that proteins were encapsulated within the lipids in the inner part, while carbohydrates were dispersed in the outermost layers of the CNPs with a phospholipid bilayer. [ABSTRACT FROM AUTHOR]

Building Information Modeling (BIM) has been one of the most dominant trends in the construction industry worldwide. In Korea, since 2012, public construction projects worth more than USD 40 million have been subject to the application of BIM. However, many public owners have hesitated to adopt BIM for their projects; they generally view BIM as being very complex to manage and difficult to understand. In 2021, the Korean governmental entity in charge of developing the public policies to furnish quality infrastructure requested a variety of individual public owners to prepare BIM guidelines fit to the infrastructures they manage. While there are diverse BIM guides available for them to refer to in preparing the BIM guidelines, these involve certain deficiencies in meeting the public owners' preferences, such as being tailored for the public procurement process. The main objectives of this study were to investigate the desirable nature of an owner-oriented BIM guide, suggest the structure of the guide, and identify the major advisory contents to be included in the guide. To achieve these research objectives, a number of domestic and international BIM guides were analyzed, and workshops were operated twice with 12 BIM experts from the Korean construction industry. As a result of the study, a four-stage guide structure was developed consisting of the BIM service Scoping, Tendering, Executing, and Wrapping-up (STEW) guides. [ABSTRACT FROM AUTHOR]

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High salt content is one of the major problems for stewed products. To help address this issue, the effect of salt reduction on water migration in stewed ducks was investigated through diverse approaches, including water activity (Aw) and water‐holding capacity (WHC) assay, as well as low‐field nuclear magnetic resonance (LF‐NMR) and scanning electron microscopy (SEM) observation. Our results showed that Aw value remained stable, while centrifugal loss decreased, and cooking loss increased significantly (p < 0.05). The analysis of NMR indicated that, during the marinating stage, the proportion of immobilized water increased from 86.86%–89.66% (sodium chloride group) and 90.51% (salt‐reduced group), respectively. After 2 h, the free water content became 0, and then became stable until the end of marinating. In the stewing stage, at the beginning 20 min, relaxation time of immobilized water decreased to about 35 ms and the ratio of immobilized water significantly reduced (p < 0.05) by 5.38% (sodium chloride group) and 5.95% (salt‐reduced group), respectively. Free water peak was detected upon stewing of 10 min, and 20 min later, there was no significant difference in the proportion of free water (p > 0.05). In general, no significance was observed in water behavior and microstructure of stewed duck meat between the salt reduction group and sodium chloride group. In addition, SEM analysis revealed that marinating could expand the muscle fiber gap to accommodate more immobilized water. However, the fiber was looser at the initial stage of stewing and then became more compact. Practical Application: This work demonstrates potentially feasible to produce salt‐reduced duck products. [ABSTRACT FROM AUTHOR]

The Slow Movement offers feminist scholars permission to inhabit multiple identities and recognizes the inherent value of care work as work. Against an intimate living backdrop of pancreatic cancer, COVID-19, and overwork, I practice Slow scholarship by embodied caring for three elders while experiencing powerful anxiety. Identifying as a daughter, mother, carer, student, friend, leader, and scholar, I look to a variety of wisdom sources outside universal concepts of value and time to ground myself in the present. Zen, Taoism, and existentialism suggest staying with anxiety as a viable means to live in an uncomfortable present. [ABSTRACT FROM AUTHOR]

Okra (Abelmoschus esculentus) is one of the ingredients used in traditional West and Central African gastronomy because of the slimy texture it gives to sauces, soups and stews. However, in the literature, the definition of "sliminess" is unclear, the textural perception of these slimy preparations has not been described, and the possibility of measuring the textural quality of these sauces instrumentally has not been established. This study therefore aims (a) to identify the sensory attributes adapted to describe the texture of these slimy sauces and (b) to verify that the instrumental measurements adapted to characterize the rheology and texture of these sauces are well correlated to these attributes. Nine okra sauces were prepared by varying their formulation and the preparation process. A quantitative descriptive sensory analysis and a ranking test were carried out with a trained panel of 16 panelists. The texture of the okra‐based slimy sauces prepared can be described using 11 attributes referring to their consistency and to their adhesive, elastic, elongation and functional properties. Results showed that sliminess is a complex textural property resulting from the combined perception of stringiness and viscosity of semi‐solid matrices. Therefore, it is not possible to correctly predict the sensory perception of sliminess with a single instrumental measurement. However, measuring their consistency index K and their stringiness is necessary and sufficient to characterize the texture of these sauces and to predict the sensory perception of their consistency and elongational properties. [ABSTRACT FROM AUTHOR]

The aim of this study was to produce meat analogues for stews and determine the effects of cooking conditions and ingredients on their textural properties. Pea protein isolate (PPI) matrices were extruded at water contents between 40 and 60% w/w using a twin-screw extruder equipped with a cooling die. The extruded matrices were cooked for 1–3 h in water at 95 °C. The textural properties of the extrudates were determined using Texture Profile Analysis (TPA) before and after freezing and at various time points during cooking. Freezing-thawing leads to a minor reduction (∼5–15%) of the hardness of extruded PPI as compared to freshly extruded samples. The samples extruded at a water content of 40% w/w maintained some texture even after cooking, with a reduction in hardness of 57% after 1 h and 95% after 3 h, while the samples extruded at water contents of 50% and 60% became very soft already after 1 h of cooking with a reduction in hardness of ∼90%. Cooking extruded PPI in salt (2% w/w), vinegar (pH = 5.0) and garlic (5% w/w) reduced the hardness after cooking, with the largest reduction observed for the samples cooked in salt (42–67%), compared to 0–43% for the samples cooked in vinegar and 14–39% for the samples cooked in garlic. The effect of these condiments on the hardness was observed to increase with the water content of the extrudates. Stews from five representative international cuisines were prepared with selected samples to explore the suitability of such texturized meat analogues as ingredients for traditional foods. This study demonstrates that the use of meat analogues can be broadened to different preparation methods and to dishes from diverse cultures. • Water content during extrusion impacts the texture of extruded PPI. • PPI matrices extruded at a water content of 40% are suitable for use in stews. • Condiments have various effects on the texture of meat analogues. • Ingredients and pH of stews have significant effects on meat analogue texture. • The application of meat analogues can be expanded to global ethnic cuisines. [ABSTRACT FROM AUTHOR]