Search Results (4)

High levels of pesticide use are associated with intensive crop production. Pesticides are increasingly prevalent in surface and groundwater, which is a major environmental concern. Various methods have been proposed to improve the retention and/or degradation of pesticides in soils. These methods are mainly based on soil adaptation with organic wastes to mitigate soil and water pollution. In addition, there has recently been increased interest in assessing the influence of organic waste additions on pesticide movement in soils with low contents of organic matter. Agriculture and related industries generate large amounts of waste each year. Because of their components, they have the great ability to produce high-value products for environmental restoration. This study reports on the influence of four different agro-industrial wastes (orange peel, beer bagasse, grape pomace, and gazpacho waste) used as organic amendments on the leaching of metobromuron and chlorbromuron (phenylurea herbicides) on a silty clay loam soil (gypsic–calcaric regosol) with low organic matter contents from a semiarid area (southeastern Spain). The adsorption, leaching, and dissipation processes of these herbicides were evaluated on a laboratory scale in amended and unamended soils. In addition, the main leaching indices (GUS, LIX, LEACH, M LEACH, LIN, GLI, HI, and ELI) commonly used to assess groundwater protection against pesticide pollution were evaluated. The sorption coefficients (K_OC) increased in the amended soils. Metobromuron was found in leachates in all cases, although a marked reduction was observed in amended soils, while chlorbromuron was mainly retained in soils, especially in the top layer. The disappearance time (DT₅₀) for metobromuron and chlorbromuron in soil ranged from 11 to 56 d and 18 to 95 d, respectively. All indices except GLI categorize metobromuron as mobile or very mobile in unamended soil. For chlorbromuron, GUS, LIX, LEACH, MLEACH, and Hornsby classify this compound as a medium-to-high leache, while GLI and ELI classify it as having low mobility. In amended soils, most indices classify metobromuron as transitioning to mobile, while most indices catalog chlorbromuron as immobile/transition. Full article

Pulsed Electric Fields (PEFs) are a technology increasingly used in the food industry for various purposes. However, their potential benefits as a pretreatment prior to the culinary preparation of a product have rarely been investigated. No previous study has investigated the use of PEFs in obtaining gazpacho, a typical Spanish dish. We aimed to evaluate the possibility of applying this technology in pretreating the vegetables used in gazpacho; furthermore, we evaluated its impact on the final product by comparing results with control samples. Applied at several different intensities (0.5–1.5 kV/cm and 4–40 kJ/kg), PEFs softened and decreased the vegetables’ water-holding capacity. In addition, this technique beneficially affected the organoleptic characteristics of gazpacho, increasing its consistency, improving its color (which became more reddish and intense), and enhancing its flavor. Moreover, the use of PEFs allowed us to reduce the amount of water in the mix, thus saving natural resources, concentrating nutrients, and decreasing energy consumption. Although further studies are required, PEFs can be considered a technology of interest in this productive sector. Full article

In the last decades, ethnolinguistic Otherness has assumed an increasingly prominent position in many audiovisual products focusing on non-mainstream cultures otherwise quite voiceless in audiovisual media and giving voice to multilingual discourse practices where code-switching stands out as a key conversational strategy in expressing linguacultural diverse identities. This ties issues of on-screen multilingualism to the field of audiovisual translation and raises new challenges as far as the screen representation/translation of linguacultural specificities is concerned. All this is interestingly to be observed in animated films; indeed, since the early 1990s, such important animation production companies as Walt Disney, Pixar, and Dreamworks began to produce ethnically diverse films offering deep sociolinguistic insights into non-dominant countries and populations whose richness is conveyed on the screen by dialogues interspersed with their native languages, acting as vital symbols of their ethnocultural identity. Starting from these observations, this paper aims at looking contrastively and diachronically at how L3s, i.e., languages different from both the language of the original film and the language of the film’s dubbed version, used in instances of turn-specific, intersentential and intra-sentential code-switching, have been dealt with in the original version and in the Italian dubbed version of thirty American multilingual animated films, released between 1991 and 2022. The main objectives of this study are: to verify to what extent the original ethnolinguistic Otherness is either retained for the Italian audience or manipulated in dubbing; to observe whether and how the screen translation studies’ approach in conveying linguistic diversity in animation has possibly changed over the last thirty years; and to point out what can be achieved by audiovisual translation in terms of intercultural/interlingual transmission when autochthonous linguacultures are represented in animated films. Full article

Nowadays, overweight and obesity has reached an epidemic level around the world. With the aim to tackle them, an interesting strategy is the study of food and ingredients with satiety properties. In addition to reducing food and/or calorie intake, this type of foods must be included as part of a healthy diet. With regard to this, it is well known that the Mediterranean Diet (MD) is a feeding pattern that helps us to maintain good health, providing an adequate intake of micronutrients and active compounds. With this background, the main aim of this research was to identify MD foods with a high satiating potential capacity. For this purpose, three typical foods of the Mediterranean region, mainly based on vegetables, were selected: hummus, ajoblanco and gazpacho. As a control, white bread was used. Twenty-four human healthy volunteers consumed a standard breakfast followed by the different typical Mediterranean foods, and then the subjective sensation of hunger and satiety for each food was assessed by visual analogue scales (VAS) during 3 h. Subsequently, volunteers had ad libitum access to a standard meal. The results indicate that gazpacho showed the highest satiating scores, despite the fact that it was not the food that provided the highest protein or fibre amount. More studies of this type are needed to determine the proportion and/or combination of ingredients from these classical Mediterranean recipes that could enhance human satiety. Full article