scholarly journals Effect of Pleurotus ostreatus powder addition in vegetable soup on ß‐glucan content, sensory perception, and acceptability

2019 ◽  
Vol 7 (2) ◽  
pp. 730-737 ◽  
Author(s):  
Cristina Proserpio ◽  
Vera Lavelli ◽  
Monica Laureati ◽  
Ella Pagliarini
Keyword(s):  
Pleurotus Ostreatus ◽  
Sensory Perception ◽  
Vegetable Soup ◽  
Powder Addition

Review of Extra-sensory perception.

1934 ◽  
Vol 29 (3) ◽  
pp. 350-352 ◽  
Author(s):  
George Van Ness Dearborn
Keyword(s):  
Sensory Perception

Multisensory Modalities and Modernist Translation

CounterText ◽  
2016 ◽  
Vol 2 (3) ◽  
pp. 283-306
Author(s):  
Tamara Brzostowska-Tereszkiewicz
Keyword(s):  
Twentieth Century ◽  
Reader Response ◽  
Sensory Integration ◽  
Cultural Anthropology ◽  
Sensory Perception ◽  
Cross Cultural ◽  
Avant Garde ◽  
Artistic Production ◽  
High Modernism ◽  
The Arts

Multisensory and cross-modal perception have been recognised as crucial for shaping modernist epistemology, aesthetics, and art. Illustrative examples of how it might be possible to test equivalences (or mutual translatability) between different sensual modalities can be found in theoretical pronouncements on the arts and in artistic production of both the avant-garde and high modernism. While encouraging multisensory, cross-modal, and multimodal artistic experiments, twentieth-century artists set forth a new language of sensory integration. This article addresses the problem of the literary representation of multisensory and cross-modal experience as a particular challenge for translation, which is not only a linguistic and cross-cultural operation but also cross-sensual, involving the gap between different culture-specific perceptual realities. The problem of sensory perception remains a vast underexplored terrain of modernist translation history and theory, and yet it is one with potentially far-reaching ramifications for both a cultural anthropology of translation and modernism's sensory anthropology. The framework of this study is informed by Douglas Robinson's somatics of translation and Clive Scott's perceptive phenomenology of translation, which help to put forth the notion of sensory equivalence as a pragmatic correspondence between the source and target texts, appealing to a range of somato-sensory (audial, visual, haptic, gestural, articulatory kinaesthetic, proprioceptive) modalities of reader response.

Пищевая, лечебная и экологическая ценность грибов Pleurotus ostreatus

2010 ◽  
Vol 18 (1) ◽  
pp. 3-9
Author(s):  
O. M. Alekseenko ◽  
T. M. Polishko ◽  
A. I. Vinnikov
Keyword(s):  
Pleurotus Ostreatus

Проанализированы данные литературы, характеризующие пищевые, лечебные и экологические свойства гриба Рleurotus ostreatus (вешенка обыкновенная). Вешенка – полноценный продукт питания, обеспечивающий потребность организма человека в белках, углеводах, жирах, витаминах и минеральных солях. В белках плодовых тел вешенки содержится 18 аминокислот, восемь из которых незаменимые (изолейцин, лейцин, лизин, метионин, фенилаланин, триптофан, треонин, валин). Лечебная ценность грибов характеризуется содержанием водорастворимых (тиамин В1, рибофлавин В2, ниацин В5, РР, пиридоксин В6, биотин В7, аскорбиновая и пантотеновая кислота) и жирорастворимых (кальциферол, эргостерол, токоферол) витаминов. Отмечена возможность значительного повышения эффективности использования отходов сельского хозяйства за счет получения плодовых тел, а также последующего применения субстрата после плодоношения в растениеводстве и животноводстве. 

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