El objetivo principal de este estudio es reconstruir el organigrama de la Taula de Canvi de Barcelona desde su nacimiento en 1401 hasta el final del siglo XV. Concretamente, se pasa revista a los ...oficiales que trabajaron en el banco durante este periodo, intentando establecer claramente cuáles eran sus funciones y cómo evolucionaron a lo largo del Cuatrocientos. Asimismo, se analizan los cambios documentados en su número y en su salario, estrechamente relacionados con las reivindicaciones de tipo laboral que hicieron al municipio. Por último, también se muestran algunos de los principales problemas que afectaron el buen funcionamiento de la Taula durante dicho siglo.
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DOBA, IZUM, KILJ, NUK, PILJ, PNG, SAZU, SIK, UILJ, UKNU, UL, UM, UPUK
This reprint details some of the latest developments and the science of durum wheat products outlining the latest research in durum milling innovations, role of durum wheat oil and wheat germ in ...product stability, available rheological methods to assess semolina, role of processing variables on pasta quality and drying behavior of bulgur. The impact of functional food design on human health and some examples where pasta glycaemic index has been surveyed and products made using waste streams, such as brown algae, tiger nut flour, carrot waste, and other approached to new durum product design such as high amylose durum wheat and soft durum wheat.
Rice noodles are a popular food widely consumed in South Asia. Up to now the breeding progress in the development of rice varieties used for rice noodle-making by conventional breeding methods is ...very limited, owing to the complex nature of grain quality traits. Fortunately, two functional genes, i.e., Wx.sup.g2 (showing high amylose and hard gel consistency) and ALK.sup.GC (associated with intermediate high gelatinization temperature), have been identified to have desired starch quality phenotypes for rice noodle-making. This research was carried out to transfer the two major dominant genes from two rice donors HJX74 (carrying Wx.sup.g2) and ZX14 (carrying ALK.sup.GC) into new rice lines through marker-assisted breeding. Based on the functional mutations of Wx.sup.g2 and ALK.sup.GC, two sets of allele-specific PCR markers were developed. An intercross was made between HJX74 and ZX14 to develop a F.sub.2 population in which marker-assisted selection was applied to select individuals possessing both Wx.sup.g2 and ALK.sup.GC in homozygous condition. According to the marker genotypes, five homozygous lines were finally selected from 60 F.sub.2 progenies. The two-gene pyramided lines were selfed to generate F.sub.3 generation. Several promising F.sub.3 lines with fine agro-morphological traits were identified and then advanced to F.sub.4 generation for further evaluation of grain quality traits. All F.sub.4 selected lines exhibited desired starch properties required for rice noodles, demonstrating that marker-assisted pyramiding of Wx.sup.g2 and ALK.sup.GC is an essential approach to develop the rice lines suitable for rice noodle-making.
Dry pasta is one of the most popular staple foods worldwide due to its convenience in terms of affordability, versatility, long shelf life, as well as sensory and nutritional value. As such, it ...represents a suitable carrier for health-promoting substances providing specific physiological functions. This Special Issue deals with the continuum aspects, “from seed to fork”, that could have an impact on the nutritional, sensory, and technological aspects of pasta. In this Special Issue, we aimed to publish innovative research and review papers on physico-chemical and sensorial characteristics, nutritional value, functional and technological properties of pasta, and pasta-making processes. New raw materials, new functional ingredients, up-cycling of waste materials, in vivo experiments to test the effect of assumption of the supplemented pasta, and innovative packaging systems will also be addressed in this Special Issue. Predictions of pasta quality adopting chemometrics as well as multi-variate and statistical data analysis approaches were welcomed. Finally, in the medium term, the international pasta market is expected to stay negative unless tangible product innovations are introduced, particularly regarding the technological innovations aimed at improving the products’ health benefits. This Special Issue aimed to provide a fundamental understanding and present the current strategies to improve the technological, nutritional, and sensory properties of pasta.
Dry pasta is one of the most popular staple foods worldwide due to its convenience in terms of affordability, versatility, long shelf life, as well as sensory and nutritional value. As such, it ...represents a suitable carrier for health-promoting substances providing specific physiological functions. This Special Issue deals with the continuum aspects, “from seed to fork”, that could have an impact on the nutritional, sensory, and technological aspects of pasta. In this Special Issue, we aimed to publish innovative research and review papers on physico-chemical and sensorial characteristics, nutritional value, functional and technological properties of pasta, and pasta-making processes. New raw materials, new functional ingredients, up-cycling of waste materials, in vivo experiments to test the effect of assumption of the supplemented pasta, and innovative packaging systems will also be addressed in this Special Issue. Predictions of pasta quality adopting chemometrics as well as multi-variate and statistical data analysis approaches were welcomed. Finally, in the medium term, the international pasta market is expected to stay negative unless tangible product innovations are introduced, particularly regarding the technological innovations aimed at improving the products’ health benefits. This Special Issue aimed to provide a fundamental understanding and present the current strategies to improve the technological, nutritional, and sensory properties of pasta.
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