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Tytuł:
„Detronizacja powagi”. Szkic o obecności campu w polskiej prozie
‘To dethrone the serious’. A sketch on ‘Camp’ in Polish prose
Autorzy:
Kotuła, Dominika
Powiązania:
https://bibliotekanauki.pl/articles/521338.pdf
Data publikacji:
2012
Wydawca:
Uniwersytet Pedagogiczny im. Komisji Edukacji Narodowej w Krakowie
Tematy:
camp
taste
sensibility
theatricalization
homosexuality
Opis:
The author describes a mode of sensibility called ‘Camp’. She concentrates on the most characteristic features of it, especially on the ambivalence of any assessments, specific playful type of seriousness, theatricalization, artificiality, superior role of inverted commas and emphasis. While analyzing connections between Camp and homosexual subculture, the author stresses the role of the artists’ deepened self-consciousness and their deceitful distance towards their own works of art. Those features are especially noticeable in their playing with the conventions and with the principles of good taste. While describing the presence of Camp in the Polish literature, the author emphasises the roles of relativity, both aesthetical and moral. The elements of Camp are distinguished in the ‘banalistic’ literature and in the prose of Grzegorz Musiał, but the main part of the text is devoted to the prose of Michał Witkowski, in which we can find an intriguing combination of the sublimity and mockery, gloss and trumpery, spirituality and hedonism. Those features, inseparably connected with the stylistic of Camp, are constantly present in the prose of Witkowski. It makes him the most important representative of the discussed mode of sensibility in Poland.
Źródło:
Annales Universitatis Paedagogicae Cracoviensis. Studia de Cultura; 2012, 4; 37-45
2083-7275
Pojawia się w:
Annales Universitatis Paedagogicae Cracoviensis. Studia de Cultura
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
"All my sour-sweet days I will lament and love" – a comparative analysis of metaphors with the basic taste adjectives in Polish and English
Autorzy:
Zawisławska, Magdalena Anna
Falkowska, Marta Helena
Powiązania:
https://bibliotekanauki.pl/articles/677198.pdf
Data publikacji:
2018
Wydawca:
Polska Akademia Nauk. Instytut Slawistyki PAN
Tematy:
metaphor
embodiment
biology
culture
taste
Opis:
All my sour-sweet days I will lament and love – a comparative analysis of metaphors with the basic taste adjectives in Polish and EnglishThis paper provides a comparative analysis of verbal synesthetic metaphors with the basic taste adjectives in Polish and English: słodki/sweet, gorzki/bitter, kwaśny/sour, słony/salty. Since taste seems to be an ideal candidate for a universal, biologically determined source of metaphors, the authors seek to verify the hypothesis of metaphor embodiment. The corpus-based analysis of nominal phrases with basic Polish and English taste adjectives indicates that cultural influences on the metaphorical mapping, as well as the importance of the target conceptual domains, must be taken into account. All my sour-swet days I will lament and love – kontrastywna analiza metafor z przymiotnikami oznaczającymi podstawowe smaki w języku polskim i angielskimW artykule analizowane są metafory synestezyjne z przymiotnikami określającymi podstawowe smaki w języku polskim i angielskim: słodki/sweet, gorzki/bitter, kwaśny/sour, słony/salty. Percepcja smakowa, uwarunkowana biologicznie, wydaje się dobrym przykładem uniwersalnej domeny źródłowej w procesie metaforyzacji. Celem pracy jest weryfikacja kognitywnej teorii o metaforze ucieleśnionej oraz sprawdzenie, w jakim stopniu na proces metaforyzacji wpływają czynniki kulturowe.
Źródło:
Cognitive Studies; 2018, 18
2392-2397
Pojawia się w:
Cognitive Studies
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Pytanie o sens (w) edukacji. Grondinowska semantyka sensu i jej pedagogiczne egzemplifikacje a antyredukcjonizm hermeneutyki kształcenia
Autorzy:
Małgorzata, Przanowska,
Powiązania:
https://bibliotekanauki.pl/articles/892353.pdf
Data publikacji:
2015
Wydawca:
Uniwersytet Warszawski. Wydawnictwa Uniwersytetu Warszawskiego
Tematy:
sense
taste
education
imitation
repetition
reductionism
Opis:
The article begins with a short presentation of an interesting semantics concerning the notion of sense from Jean Grondin’s book Du sens de la vie. Essai philosophique. The author singles out four aspects of sense: directional, semantic (the issue of lingual meaning and values), sensous/ sensory (connected with taste, sensus communis) and reflective (connected with the wisdom to judge rightly). Grondin suggests considering the issue of the sense of life not as something added, imposed to life (the constructivist perspective) but rather as something to be discovered, or read from within our experience. In the context the most important question about the sense of education has been posed. The main conclusions of the text are as follows. Contemporary education seems to be reduced to different forms: techno-instrumental, moralizing or ideological, aesthetic “French-polished” and bureaucratically statistical. However, hermeneutics can still provide a crucial inspiration for modern education. The hermeneutic rehabilitation of taste in its sense of (re)cognition, savoring (relishing) and understanding of things needs to be (re)discovered within education. It seems that the modern tendency to reduce human reality and human experience to a narrow area of specialisation, might be overcome by a hermeneutic invitation to see things in a wider, non-generalised, horizon. Reducing the sense of education to one of the aspects mentioned by Grondin means to make education something perhaps useful, effective, attractive because of the ‘ends and means’ technology, but at the same time senseless and lacking life, spirit, inspiration and taste. The sense of education is to be uncovered/ discovered and not merely imposed and then assimilated. However, education needs – paradoxically – a kind of repetition and imitation comparable to the experience full of listening to the sounds and words in the process of uttering something. It is not the same as the reproduction or duplication of content. That is why in education the interpreter’s fine inner ear is needed. It is needed not in order to replace the content with something elusive, but rather to regain – thanks to this sensual elusiveness – a sense of the content and its voice. The importance of the voice is that in listening out for it an encounter with something different from our own particularity is possible.
Źródło:
Kwartalnik Pedagogiczny; 2015, 60(2 (236)); 30-55
0023-5938
Pojawia się w:
Kwartalnik Pedagogiczny
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Istota zmysłu smaku w diagnozie i terapii logopedycznej osób dorosłych
The Essence of the Sense of Taste in the Diagnosis and Speech Therapy of Adults
Autorzy:
Marciniak-Firadza, Renata
Powiązania:
https://bibliotekanauki.pl/articles/1954902.pdf
Data publikacji:
2021-11-17
Wydawca:
Polskie Towarzystwo Logopedyczne
Tematy:
smak
zaburzenia smaku
terapia logopedyczna zaburzeń smaku
taste
dysgeusia
speech therapy of taste disorders
Opis:
Tematyka przedstawiona w artykule nie była dotychczas przedmiotem opisu na gruncie logopedii, a sam zmysł smaku jest często niedoceniany w rozważaniach naukowych. Celem artykułu jest opisanie zmysłu smaku (anatomia, fizjologia, funkcje, etiologia, klasyf ikacja zaburzeń smaku, konsekwencje zaburzeń smaku, diagnostyka zaburzeń smaku), a przede wszystkim zaprezentowanie tego zmysłu w kontekście teorii i praktyki logopedycznej. W tekście zamieszczono propozycje strategii terapeutycznych i ćwiczeń stymulujących zmysł smaku, które może wykorzystać logopeda w trakcie terapii pacjenta z dysgeuzją.
The subject matter presented in the article has not yet been the subject of description in the field of speech therapy, and the sense of taste itself is often underestimated in scientific considerations. The aim of the article is to describe the sense of taste (anatomy, physiology, functions, etiology, classification of taste disorders, consequences of taste disorders, diagnosis of taste disorders), and above all to present this sense in the context of speech therapy theory and practice. The text contains proposals for therapeutic strategies and exercises stimulating the sense of taste, which can be used by a speech therapist during the therapy of a patient with dysgeusia.
Źródło:
Logopedia; 2021, 50, 1; 121-142
0459-6935
Pojawia się w:
Logopedia
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Food, Technology and Translocal Transformations of Taste: Industrial and Processed Food in Yucatán
Autorzy:
Ayora-Díaz, Steffan Igor
Powiązania:
https://bibliotekanauki.pl/articles/1008944.pdf
Data publikacji:
2020-12-31
Wydawca:
Wydawnictwo Uniwersytetu Śląskiego
Tematy:
Food
technology
translocality
taste
Processed food
Opis:
Translocality as originally used by Arjun Appadurai was an evocative concept that appealed immediately to anthropologists and others who study global-local connections. Its use has been widely adopted in religious studies, music studies, migration studies and food studies, but it has continued to be rather undefined, which makes it difficult to apply to local data. Here, from the study of local food and gastronomy in the Mexican state of Yucatán, I investigate how translocality can help us look at the global in the local and the local in the global. I propose that when it comes to studying food and gastronomy in the Yucatán, translocality can help us understand the ways in which industrialization, which became both a production model and a way of life in the United States and Europe at the end of the nineteenth century, rapidly extended to food everywhere, and Yucatecans fondly took to the consumption of industrially produced and processed foods, incorporating them into the local gastronomy. The results, in terms of taste, have been extensive but are not particular to the Yucatán, since food and gastronomy everywhere have been impacted in similar ways. However, when we analyze the changes in local dishes and preparations, we can see how ubiquitous industrialized food has become and how it has affected the particular configurations of ingredients in Yucatecan cuisine.
Źródło:
Review of International American Studies; 2020, 13, 2; 103-121
1991-2773
Pojawia się w:
Review of International American Studies
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Pytanie o sens (w) edukacji. Grondinowska semantyka sensu i jej pedagogiczne egzemplifikacje a antyredukcjonizm hermeneutyki kształcenia
Autorzy:
Przanowska, Małgorzata
Powiązania:
https://bibliotekanauki.pl/articles/1789846.pdf
Data publikacji:
2015
Wydawca:
Uniwersytet Warszawski. Wydawnictwa Uniwersytetu Warszawskiego
Tematy:
sense
taste
education
imitation
repetition
reductionism
Opis:
The article begins with a short presentation of an interesting semantics concerning the notion of sense from Jean Grondin’s book Du sens de la vie. Essai philosophique. The author singles out four aspects of sense: directional, semantic (the issue of lingual meaning and values), sensous/ sensory (connected with taste, sensus communis) and reflective (connected with the wisdom to judge rightly). Grondin suggests considering the issue of the sense of life not as something added, imposed to life (the constructivist perspective) but rather as something to be discovered, or read from within our experience. In the context the most important question about the sense of education has been posed. The main conclusions of the text are as follows. Contemporary education seems to be reduced to different forms: techno-instrumental, moralizing or ideological, aesthetic “French-polished” and bureaucratically statistical. However, hermeneutics can still provide a crucial inspiration for modern education. The hermeneutic rehabilitation of taste in its sense of (re)cognition, savoring (relishing) and understanding of things needs to be (re)discovered within education. It seems that the modern tendency to reduce human reality and human experience to a narrow area of specialisation, might be overcome by a hermeneutic invitation to see things in a wider, non-generalised, horizon. Reducing the sense of education to one of the aspects mentioned by Grondin means to make education something perhaps useful, effective, attractive because of the ‘ends and means’ technology, but at the same time senseless and lacking life, spirit, inspiration and taste. The sense of education is to be uncovered/ discovered and not merely imposed and then assimilated. However, education needs – paradoxically – a kind of repetition and imitation comparable to the experience full of listening to the sounds and words in the process of uttering something. It is not the same as the reproduction or duplication of content. That is why in education the interpreter’s fine inner ear is needed. It is needed not in order to replace the content with something elusive, but rather to regain – thanks to this sensual elusiveness – a sense of the content and its voice. The importance of the voice is that in listening out for it an encounter with something different from our own particularity is possible.
Źródło:
Kwartalnik Pedagogiczny; 2015, 60(2 (236)); 30-55
0023-5938
Pojawia się w:
Kwartalnik Pedagogiczny
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
« Faut-il nécessairement que la beauté s’ignore pour ne rien perdre de son éclat ? » : le goût et la grâce dans Le Piccinino de George Sand
Autorzy:
Tonnerre, Olivier
Powiązania:
https://bibliotekanauki.pl/articles/559932.pdf
Data publikacji:
2018
Wydawca:
Uniwersytet Wrocławski. Oficyna Wydawnicza ATUT – Wrocławskie Wydawnictwo Oświatowe
Tematy:
grace
nobility
aristocracy
George Sand
taste
heredity
Opis:
« Faut-il nécessairement que la beauté s’ignore pour ne rien perdre de son éclat ? » : Good Taste and Grace in George Sand’s Le Piccinino In Histoire de ma vie, George Sand claims that the main reason she wrote Le Piccinino (1847) was so that she could present her views on the nobility in three central chapters. While using the discourse of the nobility on itself, in particular when it comes to the relationship between heredity and aristocratic memory, she also subverts this discourse by democratizing the relationship between memory and lineage. The rest of the novel offers many representations of noblewomen and noblemen, who all seem to share a specific trait: good taste and grace of manners, whose degree seems to accurately represent their position in society. This essay will explore these two facets of the nobility and the way in which they conspire to display an aura of natural superiority, while simultaneously being undermined by Sand’s very personal opinion, as she strives to dispel this long-lasting illusion.
Źródło:
Orbis Linguarum; 2018, 50; 361-371
1426-7241
Pojawia się w:
Orbis Linguarum
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Rola stylów poznawczych w odbiorze bodźców smakowych
Autorzy:
Złotogórska, Agata
Szäefer, Agata
Powiązania:
https://bibliotekanauki.pl/articles/1177627.pdf
Data publikacji:
2015
Wydawca:
Uniwersytet Kazimierza Wielkiego w Bydgoszczy
Tematy:
cognitive style
heuristic
sensory sensitivity
taste
vision
Opis:
Summary. Little is known about cognitive mediators of colour-flavour perception when they are atypically combined. We explored the possibility that cognitive style and sensory sensitivity may act as intermediaries and might explain interpersonal differences in making heuristic decision based on visual cues. 55 participants (M = 21.42; SD = 2.12) were ask to complete two questionnaires. Afterwards they were presented with three coloured samples of sweetened milk and asked to select perceived flavour. Almost all participants used visual cue in determining what flavour the beverage was at least in one sample. Neither reflection nor self-awareness did significantly relate to correct recognition of the flavour. Nevertheless negative significant association was found between sensory sensitivity and self-awareness (rho = -0.40; p < 0.01).The results also indicate that women more frequently made heuristic decisions. Findings confirm that the importance of visually acquired information exceeds that from other senses. The results indicate that people either focus on their inside or on the environment.
Źródło:
Polskie Forum Psychologiczne; 2015, XX, 2; 244-260
1642-1043
Pojawia się w:
Polskie Forum Psychologiczne
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Kicz - przegląd koncepcji teoretycznych i propozycja definicji do celów badawczych
Kitsch - A Review of Theoretical Approaches and a Proposed Definition for Research Use
Autorzy:
Żuchowska, Gabriela
Powiązania:
https://bibliotekanauki.pl/articles/985748.pdf
Data publikacji:
2013-03-01
Wydawca:
Polska Akademia Nauk. Czytelnia Czasopism PAN
Tematy:
kitsch
fashion
consumption
taste
kicz
moda
konsumpcja
gust
Opis:
Kitsch, as a phenomenon belonging to the domain of low culture, is today rather a subject for essayists and public discourse than for academic investigation. The very definition of kitsch has a pejorative sound. The author, however, tackles the theoretical questions related to the phenomenon and extensively discusses several ideas (including those of Hermann Broch and Abraham Moles) that are helpful in defining the concept of kitsch. She suggests an operational definition which could prove useful in social research, particularly research devoted to broader issues of consumerism or popular culture. With these goals in mind, she chooses those connotations of the concept of ‘kitsch’ that are signs of the special relation between the world of material things and consumption styles.
Źródło:
Kultura i Społeczeństwo; 2013, 57, 1; 131-151
2300-195X
Pojawia się w:
Kultura i Społeczeństwo
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Zmysł smaku – istota, zaburzenia, diagnoza, terapia (na przykładzie logopedy pracującego z dziećmi)
Sense of Taste – Essence, Disorders, Diagnosis, Therapy (On the Example of a Speech Therapist Working with Children)
Autorzy:
Marciniak-Firadza, Renata
Powiązania:
https://bibliotekanauki.pl/articles/28408930.pdf
Data publikacji:
2022
Wydawca:
Uniwersytet Łódzki. Wydawnictwo Uniwersytetu Łódzkiego
Tematy:
smak
zaburzenia smaku
terapia logopedyczna zaburzeń smaku u dzieci
taste
dysgeusia
speech therapy of taste disorders in children
Opis:
Zmysł smaku jest często niedoceniany w rozważaniach naukowych. Celem artykułu jest opisanie tego zmysłu (jego anatomii, fizjologii, funkcji, etiologii, klasyfikacji zaburzeń smaku, konsekwencji zaburzeń smaku, diagnostyki zaburzeń smaku), a przede wszystkim zaprezentowanie go w kontekście teorii i praktyki logopedycznej (na przykładzie logopedy pracującego z dziećmi). W tekście zamieszczono propozycje strategii terapeutycznych i ćwiczeń stymulujących zmysł smaku, które może wykorzystać logopeda w trakcie terapii dziecka z dysgeuzją.
The sense of taste itself is often underestimated in scientific considerations. The aim of the article is to describe the sense of taste (anatomy, physiology, functions, etiology, classification of taste disorders, consequences of taste disorders, diagnosis of taste disorders), and above all to present this sense in the context of speech therapy theory and practice (on the example of a speech therapist working with a children). The text contains proposals for therapeutic strategies and exercises stimulating the sense of taste, which can be used by a speech therapist during the therapy of a child with dysgeusia.
Źródło:
Logopaedica Lodziensia; 2022, 6; 159-173
2544-7238
2657-4381
Pojawia się w:
Logopaedica Lodziensia
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Taste(s) and Common Sense(s)
Autorzy:
Pourhosseini, Behrang
Powiązania:
https://bibliotekanauki.pl/articles/31317906.pdf
Data publikacji:
2024-04-30
Wydawca:
Uniwersytet Warszawski. Wydział Filozofii
Tematy:
common sense
taste
sensible
judgement
universality
public space
Opis:
This paper explores the relationship between common sense and taste in the history of aesthetic thought. “Common sense” guarantees the communication of tastes through different modalities. It can either facilitate agreement among individuals, fostering mutual understanding and envisaging a universal aesthetic community, or provoke disagreement. In the former scenario, common sense is literally common to everyone, while in the latter case, it implies diversity and dissensus. By associating the concept of taste with judgement and the sensible (Arendt and Rancière), we scrutinize some contemporary political interpretations of Kantian aesthetics. Through this analysis, we illustrate that common sense is intertwined with certain metaphysical assumptions that not only hinder its claims of universality but also introduce structural paradoxes within the system of aesthetic judgment. In the last section of the article, we explore these paradoxes, proposing another communicability beyond the confines of the judgment of taste or subjective limitations.
Źródło:
Eidos. A Journal for Philosophy of Culture; 2024, 8, 1; 13-38
2544-302X
Pojawia się w:
Eidos. A Journal for Philosophy of Culture
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Urban Space, Festivals, and Consumption: Sociological Reflections on Two Festivals in Post-Soviet City
Autorzy:
Kraniauskas, Liutauras
Paulauskienė, Aušra
Kraniauskienė, Sigita
Powiązania:
https://bibliotekanauki.pl/articles/1985648.pdf
Data publikacji:
2018-06-30
Wydawca:
Wydawnictwo Adam Marszałek
Tematy:
sociology of city
festivals
urban space
taste
consumption
Opis:
The article explores social relations between festivals, consumption, and urban spaces. The study deals with two city festivals, Sea Festival and International Short Film Festival Tinklai, in post-Soviet city Klaipeda, Lithuania, over the period of 1991–2010, and impact of consumption on the geography of festivals’ locations within the city. We argue that modern festivals gradually move to those urban spaces which lost their functionality and can be easily transformed into temporary places of controlled consumption. Festivals set urban spaces for new sociality of emotional community, while physical arrangements of festival territories reproduce more general patterns of social distinctions and hierarchies. Methodological assumptions of the study come from Bourdieu’s typology of taste, De Certeau’s idea of urban space signification practices, and H. Lefebvre’s theory of urban space production.
Źródło:
Kultura i Edukacja; 2018, 2(120); 9-36
1230-266X
Pojawia się w:
Kultura i Edukacja
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Inequality in Access to Social Capital: Assessing the Role of Cultural Practices
Autorzy:
Cebula, Michał
Perchla-Włosik, Aleksandra
Powiązania:
https://bibliotekanauki.pl/articles/22858324.pdf
Data publikacji:
2023-12-13
Wydawca:
Polskie Towarzystwo Socjologiczne
Tematy:
social capital
social networks
cultural practices
taste
social stratification
Opis:
Previous research in social science established the existence of mutual relationship between cultural tastes and social networks. What is less known, however, is how this connectivity translates into tangible social benefits (social capital). By applying the resource generator tool, the article explores the extent to which access to different social resources (social capital) is related to pursuing different cultural activities, independent of social standing and network features. Empirically, the possibilities of locally representative survey data (N = 1010) from Poland (2017) are exploited. The analysis brings two main findings: (i) participation in elite culture is positively associated with better access to instrumental resources (lending money, job assistance), (ii) while popular culture is more relevant to “information and (cultural) influences” social capital and to general access to resources. The contribution of the study is to show that cultural consumption may assist in the accumulation of important social resources and thus contribute to solidifying social inequalities
Źródło:
Polish Sociological Review; 2023, 224, 4; 419-440
1231-1413
2657-4276
Pojawia się w:
Polish Sociological Review
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Beyond Economic and Cultural Capital: Network Correlates of Consumption Tastes and Practices
Autorzy:
Cebula, Michał
Powiązania:
https://bibliotekanauki.pl/articles/1810977.pdf
Data publikacji:
2015-12-30
Wydawca:
Polskie Towarzystwo Socjologiczne
Tematy:
social capital
networks
omnivorousness
cultural participation
taste
social ties
Opis:
This paper attempts to provide a picture of network effect on cultural participation by building on theoretical concepts of social capital and social networks as well as on original data collected by the author on 362 inhabitants ofWrocław. The central discussion of the study concerns the relative explanatory power of network variables (such as intensity of contacts with friends and acquaintances, or access to resources via social ties) in predicting the reported consumption tastes, practices or knowledge, net of structural factors. The findings support the hypothesis that more networked persons (particularly those having many non-kin contacts) are more likely to participate in a greater number of cultural activities and to be more “omnivorous” consumers. The article concludes with some possible directions of future research.
Źródło:
Polish Sociological Review; 2015, 192, 4; 455-474
1231-1413
2657-4276
Pojawia się w:
Polish Sociological Review
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Influence of a Sulphur Dioxide Active Storage System on the Quality of Ribes rubrum L. Berries
Autorzy:
Brondino, Luca
Cadario, Davide
Giuggioli, Nicole R.
Powiązania:
https://bibliotekanauki.pl/articles/1363259.pdf
Data publikacji:
2021
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
red currant
storage
modified atmosphere packaging
SO2
taste
Opis:
The aim of this study was to evaluate the post-harvest changes in the quality of red currants (Ribes rubrum L.) cv. ‘Rovada’ after 60 days of storage under modified atmosphere packaging (MAP) conditions. The storage unit was a pallet, and two treatments were performed. The CO2-MAP treatment was used as a control, while the SO2-MAP treatment was CO2-MAP plus SO2. The initial gas composition was 15.0 kPa O2 and 10.0 kPa CO2 inside all MAPs, while SO2-generating active sheets were added to pellets in SO2-MAP treatment. Weight loss, total soluble solid content, titratable acidity, total phenolic and anthocyanin contents, antioxidant activity, microbial count, and visual and sensorial appearance were monitored after 30 and 60 days. The results showed that berries stored with SO2 maintained the quality parameters for up to 60 days. Exposure to SO2 was effective in controlling yeast evolution, reducing the population both at 30 and 60 days at one and two orders of magnitude, respectively. Red currants stored under SO2 MAP obtained better visual quality score compared to CO2 MAP-treated berries throughout storage. Active emitters of SO2, such as those proposed in this study, can be promising solutions to improve the post-harvest storage of red currants and the berries marketability.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2021, 71, 3; 279-288
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Wyświetlanie 1-15 z 40

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