Academic literature on the topic 'Guacamole'
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Journal articles on the topic "Guacamole"
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BYRNE, G. "Guacamole, Anyone?" Science 241, no. 4874 (September 30, 1988): 1764. http://dx.doi.org/10.1126/science.241.4874.1764-b.
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Cortes, Misael, Francy Stephanie Orrego Vargas, and Eduardo Rodríguez Sandoval. "Optimization of guacamole formulation made with avocado powder and fresh avocado." DYNA 86, no. 209 (April 1, 2019): 126–34. http://dx.doi.org/10.15446/dyna.v86n209.72930.
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Guacamole is a very desired product in the world market. This research aims to develop a formulation of guacamole prepared with avocado powder (AP), fresh avocado (FA) and spices as main ingredients, using response surface methodology. The independent variables were: dry solids of guacamole (DSG) (20.2 - 30.3%), dry solids contributed by FA in the guacamole (DSFA) (0 - 50%), and lime color (0 -0.03%).Dependent variables were: moisture (Xw), pH, acidity, peroxide index (PI), viscosity (η), zeta potential (ζ) and color (CIE-L*a*b*). The best formulation was obtained by multiple optimization: DSG (20.9%), DSFA (28.9%) and lime color (0.029%), and its properties were:Xw (78.3%), pH (5.1), acidity (0.4%), PI (0.787 meq H2O2/kg), η (2952.2 cP), ζ (27.0 mV) and color (L*: 51.0, a*: -5.8, b*: 31.2). The AP is a raw material with industrial potential, which facilitates the production system of guacamole and its control.
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Palou, E., C. Hernández-Salgado, A. López-Malo, G. V. Barbosa-Cánovas, B. G. Swanson, and J. Welti-Chanes. "High pressure-processed guacamole." Innovative Food Science & Emerging Technologies 1, no. 1 (March 2000): 69–75. http://dx.doi.org/10.1016/s1466-8564(99)00002-8.
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Wilkerson, K., and M. W. Duffrin. "Consumer Acceptance of Guacamole with Added Whole Soybeans Compared to Guacamole Made Without Soybeans." Journal of the Academy of Nutrition and Dietetics 115, no. 9 (September 2015): A44. http://dx.doi.org/10.1016/j.jand.2015.06.148.
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Estrada M., Eliana, Misael Cortés R., and Jesús Gil. "GUACAMOLE POWDER: STANDARDIZATION OF THE SPRAY DRYING PROCESS." Revista Vitae 24, no. 2 (2017): 102–12. http://dx.doi.org/10.17533/udea.vitae.v24n2a03.
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Brummette, John, and Hilary Fussell Sisco. "Holy guacamole! Framing and the Chipotle contamination issue." Journal of Communication Management 22, no. 3 (August 6, 2018): 280–95. http://dx.doi.org/10.1108/jcom-08-2017-0085.
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Purpose The purpose of this paper is to analyze the networks that form around an organizational crisis and identify the most predominant frames communicated by the traditional media and other social media users. Design/methodology/approach Through the systematic analysis of 3,000 tweets, this study utilized the social analysis method to map and measure how crisis information spreads through social media as well as a content analysis to identify the type of frames being communicated online immediately following a crisis. Findings The results of this analysis show that the media were the most active and influential sharers of information following Chipotle’s E. coli crisis. This information shaped the frame of the story, which focused on the hazard components involved in the crisis and the outrage of the organization’s publics. Consequently, stakeholders framed the situation as an issue of policy due to poor food handling procedures. Practical implications This study also reaffirms the important presence of traditional media organizations as the originators of information in a crisis. Furthermore, the findings demonstrate how Twitter can serve as a framing tool for an organization’s stakeholders. Communication managers and professionals can use the methods in this study to gauge public sentiment and obtain information that can be used to shape their consequent crisis management efforts. Originality/value Findings from this study reveal that as awareness of an issue spreads, stakeholders will quickly turn to social media to obtain and share information, as well as communicate about the issue with other social media users. This study demonstrates how the SNA method can be used to develop theory, in the realm of social media and online communication and provide guidance for professionals crafting their communication.
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SALAZAR, JOELLE K., VIDYA NATARAJAN, DIANA STEWART, JOSH WARREN, LAUREN J. GONSALVES, TANVI MHETRAS, and MARY LOU TORTORELLO. "Fate of Listeria monocytogenes in Ready-to-Eat Refrigerated Dips Treated with High Pressure Processing." Journal of Food Protection 82, no. 8 (July 16, 2019): 1320–25. http://dx.doi.org/10.4315/0362-028x.jfp-18-550.
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ABSTRACT Various outbreaks and recalls have been associated with Listeria monocytogenes contamination of ready-to-eat (RTE) food products, including dips. High pressure processing (HPP) is useful for reducing levels of bacteria in many RTE food products, but its efficacy for reduction of pathogens in RTE dips is not well understood. In this study, laboratory-prepared hummus, tahini, baba ghanoush, guacamole, and pesto were initially treated with HPP at 350 MPa for up to 240 s to assess L. monocytogenes inactivation and determine D-values. D350 MPa-values in hummus, guacamole, and baba ghanoush were 105.3, 71.3, and 34.0 s, respectively. No significant reduction in L. monocytogenes levels was observed in tahini or pesto at 350 MPa for 240 s or after additional treatment for up to 600 s at 600 MPa (P > 0.05). Overall, the results of this study highlight the efficacy of HPP for reducing L. monocytogenes levels in certain RTE dips and but not in others.
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Simon, Juliana Wagner, and Rogério Lopes Vieites. "AVALIAÇÃO MICROBIOLÓGICA E SENSORIAL DO GUACAMOLE CONSERVADO PELO FRIO." ENERGIA NA AGRICULTURA 25, no. 2 (June 10, 2010): 88. http://dx.doi.org/10.17224/energagric.2010v25n2p88-104.
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Linares-González, L., T. Ródenas-Herranz, and F. J. Navarro-Triviño. "Verano, sol y guacamole casero, ¿qué podía salir mal?" Medicina de Familia. SEMERGEN 47, no. 5 (July 2021): e39-e40. http://dx.doi.org/10.1016/j.semerg.2020.09.012.
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ITURRIAGA, MONTSERRAT H., SOFIA M. ARVIZU-MEDRANO, and EDUARDO F. ESCARTÍN. "Behavior of Listeria monocytogenes in Avocado Pulp and Processed Guacamole." Journal of Food Protection 65, no. 11 (November 1, 2002): 1745–49. http://dx.doi.org/10.4315/0362-028x-65.11.1745.
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The potential ability of Listeria monocytogenes to grow or survive in avocado pulp (AP) and processed guacamole (PG) stored at 22, 4 to 7, and −18°C was studied. Both products were obtained from a factory in Michoacan, Mexico. PG consisted of AP mixed with dehydrated vegetables, antioxidants, and preservatives. Populations of L. monocytogenes in AP stored at 22°C increased from 2 to 6 and 9 log CFU/g after 24 and 48 h, respectively. At 4 to 7°C, the growth rate of L. monocytogenes in AP was greatly decreased; generation time was 8.2 h, in contrast with 1.35 h observed at 22°C. L. monocytogenes populations did not increase in PG either at 22°C for 48 h or at 4 to 7°C for 15 days. The bacteriostatic effect in PG may have resulted from the presence of added substances, especially citric acid and disodium dihydrogen pyrophosphate. Aerobic plate counts and coliforms increased in AP and PG stored at ambient temperature and under refrigeration. However, these increments did not affect the growth of the pathogen. L. monocytogenes (50,000 most probable number [MPN]/g) survived at least 58 weeks in both products stored frozen at −18°C; the final population was 335 MPN/g in AP and 23 MPN/g in PG. Although the composition of avocado fruit differs significantly (high content of lipids and scarcity of simple carbohydrates) from that typical of most fruits, these results underline AP as a potential vehicle of human listeriosis and indicate that freezing should not be used as the sole mechanism to control this pathogen.
Dissertations / Theses on the topic "Guacamole"
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Simon, Juliana Wagner [UNESP]. "Conservação de abacate ‘Hass’ e guacamole por irradiação." Universidade Estadual Paulista (UNESP), 2011. http://hdl.handle.net/11449/101697.
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simon_jw_dr_botfca.pdf: 483510 bytes, checksum: 874a82b8518793c2ba589e13e681619a (MD5)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
O presente trabalho teve como objetivo a conservação do abacate ‘Hass’ e do guacamole com uso da radiação. Foram realizados 3 experimentos: Experimento I-frutos irradiados em diferentes doses de irradiação gama de cobalto 60 (0.0. 0.2. 0.4 0.6 1.0 kGy); Experimento II-frutos irradiados por acelerador de elétrons. em diferentes doses (0.0. 0.48. 0.8. 1.12. 1.45 Mev) ambos mantidos sob temperatura ambiente 21±1ºC e 70±5% UR e Experimento III-produção do guacamole com e sem irradiação gama (0.0 e 0.4 kGy) armazenado sob refrigeração (4ºC) e congelamento (-18ºC). Os frutos foram irradiados no IPEN, localizado em São Paulo/SP. Em seguida foram transportados para o Departamento de Gestão e tecnologia Agroindustrial. Laboratório de Frutas e Hortaliças. Faculdade de Ciências Agronômicas-UNESP-Câmpus de Botucatu. SP. Para os frutos. análises foram realizadas a cada 3 dias, durante 12 dias. Foram realizadas análises de pH, acidez titulável, sólidos solúveis, índice de maturação (“Ratio”), firmeza, capacidade antioxidante, compostos fenólicos totais, atividade da pectinametilesterase, atividade da poligalacturonase, perda de massa fresca e respiração. Para o guacamole. análises foram realizadas após 7 dias de armazenamento refrigerado e a cada 30 dias de armazenamento congelado, sendo que após 90 dias o produto foi descongelado e mantido por mais 3 e 7 dias de refrigeração. Foram realizadas análises pH, acidez titulável, % de gordura, % de umidade, análise microbiológica, cor e análise sensorial. O delineamento estatístico foi inteiramente casualizado, com 3 repetições por tratamento, utilizando o Teste de Tukey a 5% de probabilidade. Nas condições em que os experimentos foram realizados, os resultados permitiram concluir que o uso da radiação gama conservou os frutos por 12 dias independentes das doses aplicadas
This study aimed at the conservation of avocado ‘Hass’ and guacamole with the use of radiation. We performed three experiments: Experiment Iirradiated fruits in different doses of gamma irradiation of cobalt 60 (0.0. 0.2. 0.4. 0.6. 1.0 kGy); Experiment II- fruit irradiated by electron accelerator. in different doses (0.0. 0.48. 0.8. 1.12. 1.45 MeV) both at ambient temperature 21±1°C and 79±5%RH and Experiment III-production of guacamole with and without irradiation range (0.0 and 0.4 kGy) stored under refrigeration (4°C) and freezing (-18°C). Fruits were irradiated at IPEN. located in São Paulo/SP. They were then transported to the Departament of Technology Management and Agribusiness, Fruits and Vegetables Laboratory, Faculty of Agronomic Sciences. UNESP-Campus de Botucatu. For fruits analysis were performed every 3 days for 12 days. Were performed to analyze pH, acidity, soluble solids, maturation index, firmess, antioxidant capacity, total phenolics, activity of pectin polygalacturonase activity. weight loss and breathing. For the guacamole, analysis was performed after 7 days of cold storage and every 30 days of frozen storage, and after 90 days the product was thawed and kept for 3 and 7 days of refrigeration. Analyses were performed pH, acidity, %fat, %moisture %fiber, micobiological, color and sensory analysis. The statistical design was completely randomized design with 3 replicates per treatment, using the tukey test at 5% probability. Under the conditions of the experiments were performed, the results showed that the use of gamma radiation maintained the fruits for 12 days independent of the applied doses
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Simon, Juliana Wagner 1977. "Conservação de abacate 'Hass' e guacamole por irradiação /." Botucatu : [s.n.], 2011. http://hdl.handle.net/11449/101697.
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Orientador: Rogério Lopes VieitesBanca: André José dos Campos
Banca: Eliane Maria R. Stéfano Simionato
Banca: Roseli Aparecida Claus Bastos Pereira
Banca: Erica Regina Daiuto Bastos
Resumo: O presente trabalho teve como objetivo a conservação do abacate 'Hass' e do guacamole com uso da radiação. Foram realizados 3 experimentos: Experimento I-frutos irradiados em diferentes doses de irradiação gama de cobalto 60 (0.0. 0.2. 0.4 0.6 1.0 kGy); Experimento II-frutos irradiados por acelerador de elétrons. em diferentes doses (0.0. 0.48. 0.8. 1.12. 1.45 Mev) ambos mantidos sob temperatura ambiente 21±1ºC e 70±5% UR e Experimento III-produção do guacamole com e sem irradiação gama (0.0 e 0.4 kGy) armazenado sob refrigeração (4ºC) e congelamento (-18ºC). Os frutos foram irradiados no IPEN, localizado em São Paulo/SP. Em seguida foram transportados para o Departamento de Gestão e tecnologia Agroindustrial. Laboratório de Frutas e Hortaliças. Faculdade de Ciências Agronômicas-UNESP-Câmpus de Botucatu. SP. Para os frutos. análises foram realizadas a cada 3 dias, durante 12 dias. Foram realizadas análises de pH, acidez titulável, sólidos solúveis, índice de maturação ("Ratio"), firmeza, capacidade antioxidante, compostos fenólicos totais, atividade da pectinametilesterase, atividade da poligalacturonase, perda de massa fresca e respiração. Para o guacamole. análises foram realizadas após 7 dias de armazenamento refrigerado e a cada 30 dias de armazenamento congelado, sendo que após 90 dias o produto foi descongelado e mantido por mais 3 e 7 dias de refrigeração. Foram realizadas análises pH, acidez titulável, % de gordura, % de umidade, análise microbiológica, cor e análise sensorial. O delineamento estatístico foi inteiramente casualizado, com 3 repetições por tratamento, utilizando o Teste de Tukey a 5% de probabilidade. Nas condições em que os experimentos foram realizados, os resultados permitiram concluir que o uso da radiação gama conservou os frutos por 12 dias independentes das doses aplicadas
Abstract: This study aimed at the conservation of avocado 'Hass' and guacamole with the use of radiation. We performed three experiments: Experiment Iirradiated fruits in different doses of gamma irradiation of cobalt 60 (0.0. 0.2. 0.4. 0.6. 1.0 kGy); Experiment II- fruit irradiated by electron accelerator. in different doses (0.0. 0.48. 0.8. 1.12. 1.45 MeV) both at ambient temperature 21±1°C and 79±5%RH and Experiment III-production of guacamole with and without irradiation range (0.0 and 0.4 kGy) stored under refrigeration (4°C) and freezing (-18°C). Fruits were irradiated at IPEN. located in São Paulo/SP. They were then transported to the Departament of Technology Management and Agribusiness, Fruits and Vegetables Laboratory, Faculty of Agronomic Sciences. UNESP-Campus de Botucatu. For fruits analysis were performed every 3 days for 12 days. Were performed to analyze pH, acidity, soluble solids, maturation index, firmess, antioxidant capacity, total phenolics, activity of pectin polygalacturonase activity. weight loss and breathing. For the guacamole, analysis was performed after 7 days of cold storage and every 30 days of frozen storage, and after 90 days the product was thawed and kept for 3 and 7 days of refrigeration. Analyses were performed pH, acidity, %fat, %moisture %fiber, micobiological, color and sensory analysis. The statistical design was completely randomized design with 3 replicates per treatment, using the tukey test at 5% probability. Under the conditions of the experiments were performed, the results showed that the use of gamma radiation maintained the fruits for 12 days independent of the applied doses
Doutor
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Simon, Juliana Wagner [UNESP]. "Avaliação microbiológica e sensorial do guacamole conservado pelo frio: Juliana Wagner Simon. -." Universidade Estadual Paulista (UNESP), 2008. http://hdl.handle.net/11449/90662.
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simon_jw_me_botfca.pdf: 263901 bytes, checksum: 357f89cc746306012e96b68fbed00af5 (MD5)O abacate (Persea americana Mill.) é um produto cultivado nas regiões tropicais e subtropicais e a partir dele obtem-se produtos como o guacamole, que é muito consumido na culinária mexicana. As variedades mais utilizadas para guacamole são a Hass e Fuerte. A presente pesquisa teve como objetivo avaliar a qualidade microbiológica e sensorial do guacamole conservado pelo frio sem adição de aditivos. As análises microbiológicas mostraram que o produto obteve resultados satisfatórios quanto à análise de coliformes totais e termotolerantes < 3,0 UFC/g, Salmonella ausente em 25g, Staphylococcus aureus e Bacillus cereus < 100 UFC/g, apresentado valores dentro dos padrões estabelecidos pela RDC da Anvisa 12 de 02 de janeiro de 2001. As análises de bactérias mesófilas e a contagem de bolores e leveduras obtiveram valores entre 102 e 104 UFC/g e as bactérias psicrotróficas apresentaram valores < 100 UFC/g. As análises sensoriais mostraram que a embalagem de polietileno não é eficiente para manter os parâmetros sensoriais analisados. No entanto, as embalagens de polietileno e nylon obtiveram resultados melhores, porém não diferenciaram entre si quanto ao uso vácuo.
The Avocado (Persea americana Mill.) is a product grown in tropical and subtropical regions and from it we can extract products like guacamole which is highly consumed in the Mexican culinary. The most used varieties for guacamole are the Hass and Fuerte. The present research had as goal to evaluate the microbiological and sensorial quality of the guacamole conserved through cold with no addition of additives. The microbiological analyses have shown the product reached satisfactory results as for the analysis of total and thermoenduring coliform < 3,0 UFC/g, Salmonella absent in 25g, Staphylococcus aureus and Bacillus cereus < 100 UFC/g, presenting values within the patterns set by RDC of Anvisa 12 of January 2nd 2001. The analyses of mesophile bacteria and the counting of mold and yeast reached values between 102 and 104 UFC/g and the psychrotropic bactéria presented values < 100 UFC/g. The sensorial anlyses have shown that the polyethylene package isn’t effective in keeping the analysed sensorial parameters. Although the polyethylene and nylon packages had better results, however they didn’t differentiate themselves so as the vacuum use.
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Simon, Juliana Wagner 1977. "Avaliação microbiológica e sensorial do guacamole conservado pelo frio / Juliana Wagner Simon. -." Botucatu: [s.d. ], 2008. http://hdl.handle.net/11449/90662.
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Orientador: Rogério Lopes VieitesBanca: Vera Lucia Moraes Rall
Banca: Erica Regina Daiuto Bastos
Resumo: O abacate (Persea americana Mill.) é um produto cultivado nas regiões tropicais e subtropicais e a partir dele obtem-se produtos como o guacamole, que é muito consumido na culinária mexicana. As variedades mais utilizadas para guacamole são a Hass e Fuerte. A presente pesquisa teve como objetivo avaliar a qualidade microbiológica e sensorial do guacamole conservado pelo frio sem adição de aditivos. As análises microbiológicas mostraram que o produto obteve resultados satisfatórios quanto à análise de coliformes totais e termotolerantes < 3,0 UFC/g, Salmonella ausente em 25g, Staphylococcus aureus e Bacillus cereus < 100 UFC/g, apresentado valores dentro dos padrões estabelecidos pela RDC da Anvisa 12 de 02 de janeiro de 2001. As análises de bactérias mesófilas e a contagem de bolores e leveduras obtiveram valores entre 102 e 104 UFC/g e as bactérias psicrotróficas apresentaram valores < 100 UFC/g. As análises sensoriais mostraram que a embalagem de polietileno não é eficiente para manter os parâmetros sensoriais analisados. No entanto, as embalagens de polietileno e nylon obtiveram resultados melhores, porém não diferenciaram entre si quanto ao uso vácuo.
Abstract: The Avocado (Persea americana Mill.) is a product grown in tropical and subtropical regions and from it we can extract products like guacamole which is highly consumed in the Mexican culinary. The most used varieties for guacamole are the Hass and Fuerte. The present research had as goal to evaluate the microbiological and sensorial quality of the guacamole conserved through cold with no addition of additives. The microbiological analyses have shown the product reached satisfactory results as for the analysis of total and thermoenduring coliform < 3,0 UFC/g, Salmonella absent in 25g, Staphylococcus aureus and Bacillus cereus < 100 UFC/g, presenting values within the patterns set by RDC of Anvisa 12 of January 2nd 2001. The analyses of mesophile bacteria and the counting of mold and yeast reached values between 102 and 104 UFC/g and the psychrotropic bactéria presented values < 100 UFC/g. The sensorial anlyses have shown that the polyethylene package isn't effective in keeping the analysed sensorial parameters. Although the polyethylene and nylon packages had better results, however they didn't differentiate themselves so as the vacuum use.
Mestre
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Esposto, Matteo. "Guacamole, un sistema web per l'accesso remoto ai PC dei laboratori, implementato su un cluster kubernetes." Bachelor's thesis, Alma Mater Studiorum - Università di Bologna, 2021. http://amslaurea.unibo.it/23437/.
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Grazie al seguente lavoro, è stato creato un cluster Kubernetes in grado di gestire i servizi relativi a Guacamole,applicazione utilizzata dagli utenti dell'Ateneo per connettersi da remoto ai PC dei laboratori.
Gli obbiettivi inizialmente prefissati sono stati raggiunti e in futuro, a seguito di opportune modifiche, il sistema verrà messo in produzione.
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Simone, Gallin Catherine. "Guacamole, kneidalaj y ñora: La búsqueda de una identidad judía a través de la comida. Un estudio transatlántico entre Austin y Barcelona." Doctoral thesis, Universitat de Barcelona, 2016. http://hdl.handle.net/10803/402176.
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El presente proyecto es un estudio de carácter cualitativo, que examina y analiza la construcción y expresión de la identidad cultural-alimentaria de los judíos (principalmente inmigrantes) laicos, reformistas, y conservadores de Barcelona, Cataluña y de Austin, Texas. El estudio entrelaza la etnografía de estas dos poblaciones con a una investigación histórica del desarrollo de cada una. La parte etnográfica se basa en el trabajo de campo antropológico hecho con entrevistas semiestructuradas, observación participante en eventos y celebraciones judías comunitarias y el estudio de recetarios familiares aportados por los participantes. La presente tesis demuestra cómo las costumbres alimentarias y las comidas de los judíos de Barcelona y Austin, ambas con comunidades judías pequeñas pero muy activas y principalmente compuestas de no autóctonos, sirven como una "food voice" colectiva (Hauck-Lawson, 1998, 2009) que relata los pasos migratorios―geográficos y emocionales―de los individuos y familias judías en ambas poblaciones. La narrativa alimentaria de los judíos no ortodoxos de estas dos ciudades comunica una tensión entre una nostalgia específicamente judía y los procesos de adaptación e innovación que ajustan y alteran estas costumbres tradicionalistas. Esta tensión se transmite de una generación a otra a través de los ingredientes, las técnicas culinarias y las formas de servir y comer la comida "judía".
El trabajo toma como base teórica el concepto de que el comer es un acto a la vez biológicamente necesario y social-culturalmente crucial en la construcción de la identidad del individuo y de la comunidad (Fischler, 1995; Contreras, 1995; Medina, 1997, 2002, 2014) y que la comida es utilizada tanto como herramienta para la creación de una identidad cohesiva a través de la pertenencia como para expresar el desarraigo y la alienación (Contreras, 1995). La presente tesis también parte de la perspectiva de que las costumbres alimentarias y la cocina sirven como un lenguaje cotidiano, un modo de expresión creativa y un acto de empoderamiento, especialmente para las mujeres (Abarca, 2006) y que la experiencia multisensorial de cocinar es una vivencia nemotécnica que puede remitir el cocinero y los comensales a otro momento en la memoria individual y/o colectiva (Sutton, 2001; Vázquez Medina, 2015).
Esta tesis estudia el judaísmo desde un punto de vista cultural y no únicamente ni principalmente religioso. A su vez, reconoce que la cultura judía tiene muy diversas interpretaciones y expresiones y que los mismos judíos proceden de nacionalidades y culturas infinitamente distintas las unas de las otras no sólo por ser un "pueblo diaspórico", sino también por sus mezclas con otras culturas y las particularidades de las tradiciones de cada familia. Por lo tanto, las preguntas motivadoras de esta tesis han sido las siguientes: ¿Existe la comida judía y, si existe, qué es y cómo se identifica?
¿Entre la compleja diversidad de los judíos no ortodoxos de Barcelona y Austin, existe una conceptualización colectiva de la identidad alimentaria judía? ¿Cómo se expresa esta identidad alimentaria judía y qué relación, si alguna, tiene con las otras identidades de los judíos (la identidad local, de procedencia, de género, etc.)?
A través del trabajo de campo y los conceptos antropológicos e interdisciplinarios aquí expuestos, la tesis concluye que la identidad alimentaria judía de los judíos no ortodoxos tanto de Barcelona como de Austin se basa en el uso de todo lo que sea vinculado a la comida para recuperar, preservar y recrear una memoria colectiva
y familiar vinculada a un judaísmo sumamente subjetivo. La identidad alimentaria de estos judíos parte de una nostalgia específicamente judía―una nostalgia reflexiva (Boym, 2007)―la cual valora la añoranza de otro tiempo-espacio pasado más que ese tiempo-espacio pasado en sí. Por lo tanto, para los judíos no ortodoxos de Barcelona y Austin, la comida judía (y por lo tanto la identidad alimentaria judía) sí existe, pero es
una comida e identidad en proceso de cambio constante, la cual se define por la interpretación e intención judía invertida en la comida, y no por los ingredientes, técnicas culinarias o platos en sí. La interpretación e intención judía, también llamadas en estas tesis la consciencia judía o Jewishness (Horowitz, 2000) relacionada con la alimentación judía se basan en: 1) la memoria individual y colectiva y la intención de preservar ésta, 2) las culturas y tradiciones familiares, 3) la práctica del kashrut, a menudo ajustada y personalizada, 4) la procedencia asquenazí, sefardí o mizrají y 5) la comensalidad en una comunidad judía, la intención de compartir entre judíos, y 5) el grado de observación religiosa.
La interpretación judía de un plato, la cual tiene el poder de definir cualquier comida como comida judía, es un reflejo de los fenómenos neofílicos y neofóbicos del comensal (Fischler, 1995) y está siempre jugando con la preservación del pasado y la flexibilidad en el presente. La consciencia judía alimentaria también adscribe al concepto de que el patrimonio cultural es un proceso constante, no un resultado fijo. La constante tensión entre la tradición y la innovación, la preservación y la adaptación (Bessière, 1998) está aún más presente entre los judíos no ortodoxos, los cuales viven integrados y asimilados, pero que tampoco quieren perder su memoria judía. Por lo tanto, nuevas costumbres y fusiones alimentarias nacen entre las comunidades judías de Barcelona y Austin. Estos cambios son aún más pronunciados en Austin, donde el nivel de aculturación de los judíos a través de procesos de americanización y texanización intencionadas es mayor al de Barcelona, donde los judíos practican su judaísmo apartados de la sociedad de corriente principal y también donde los inmigrantes participantes en este proyecto llevan considerablemente menos tiempo. Las nuevas costumbres y fusiones alimentarias en ambas ciudades incluyen la personalización del kashrut y el ascenso del seguimiento de eco-kashrut, la incorporación de comidas
locales, y la preocupación por la salud manifestada en la lite-ización2 y la veganización de platos tradicionales, especialmente en el caso de los asquenazíes. La comensalidad comunitaria sirve como punto focal para fortalecer estas identidades alimentarias judías
y para compartir nociones de un Jewishness subjetivo.
Siendo un estudio transatlántico comparativo, este proyecto, a través de su exploración de los temas de las funciones identitarias de la alimentación, la migración y la nostalgia y la cocina como experiencia nemotécnica, sirve no sólo para entender la cultura judía no ortodoxa en Barcelona y en Austin, sino para entender cómo las culturas judías de distintas procedencias geográficas se relacionan y se identifican como un colectivo culturalmente unido. En adición, las indagaciones de esta tesis también profundizan los campos más amplios de las culturas alimentarias, las migraciones y la nostalgia en cualquier ámbito cultural o geográfico. Sin embargo, esta tesis es un estudio profundizado aunque no exhaustivo sobre unas comunidades judías específicas de Barcelona y Austin. El mismo tema de este estudio y la diversidad de las comunidades judías y la subjetividad de su Jewishness le imposibilita ser exhaustivo y positivista.
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Ragazzini, Matteo. "Un sistema web per l'accesso remoto ai PC dei laboratori di campus." Bachelor's thesis, Alma Mater Studiorum - Università di Bologna, 2020. http://amslaurea.unibo.it/21650/.
Full textAbstract:
Lo scopo di questa tesi è la realizzazione e l'installazione di una versione custom del servizio Apache Guacamole. Quest’ultimo permette agli studenti di accedere da remoto e da
qualsiasi dispositivo, tramite browser web, alle macchine del campus con le proprie credenziali di ateneo. Una caratteristica importante della realizzazione è stato l’utilizzo della piattaforma di virtualizzazione a livello di sistema operativo Docker, che ha reso l’applicazione facilmente estendibile, scalabile e manutenibile.
La trattazione è sviluppata in 4 capitoli. Nel primo si affronta in
dettaglio il contesto di sviluppo del sistema, approfondendo i concetti teorici alla base del progetto. Nel secondo capitolo si delineano i requisiti per la progettazione del sistema e le tecnologie utilizzate per la costruzione dello
stesso. Nel terzo capitolo si espongono i dettagli dell’implementazione del servizio descrivendo in particolar modo le modifiche effettuate ai prodotti già esistenti e le motivazioni che le hanno rese necessarie. Infine, nel quarto
ed ultimo capitolo si discutono le modalità con cui l’applicazione è stata testata e vengono analizzati i risultati ottenuti.
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Calderón, Fashé Carla Constance. "Análisis del diseño atmosférico y de personajes en la narrativa visual de los videojuegos del subgénero Metroidvania: Hollow Knight, Ori and the Blind Forest y Guacamelee!" Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/654566.
Full textAbstract:
El objetivo de esta investigación es analizar la narrativa visual en el diseño atmosférico y de personaje en los videojuegos denominados Metroidvania. Así, se planteó la hipótesis que el diseño atmosférico y de personajes apoyan a la narrativa visual en los videojuegos del subgénero de Metroidvania gracias a la inmersión e interacción que se genera por el world narrative.
En relación a la metodología, se emplearon fichas documentales para analizar el diseño atmosférico y de personaje de los videojuegos Hollow Knight, Ori and the Blind Forest y Guacamelee!. Se examinaron los elementos gráficos del box art de cada videojuego, es decir, la portada que presentan en su empaque; después, tres escenas de distintas áreas que muestran elementos gráficos que aportan a la narrativa visual; y por último, analizar el diseño de personaje de cada videojuego mencionado para identificar sus acciones o reacciones, y cómo apoyan a la inmersión del jugador.
Como resultado principal, se tiene que la iluminación y las tonalidades empleadas en cada videojuego apoyan a transportar al jugador hacia un mundo ficcional, además de transmitirles un tono de comunicación específico, ya sea el misterio en Hollow Knight; el misticismo en Ori and the Blind Forest; y el enfoque cultural mexicano en Guacamelee!
La investigación concluyó que la exploración e interacción que realizan los jugadores dentro de los espacios lúdicos mencionados se asocian al world narrative, ya que el espacio se encarga de comunicar no solo la ubicación, sino también sensaciones que rodean al personaje en relación al espacio.The main objective of this investigation is to analyze the visual narrative in the atmospheric and character design of videogames denominated as Metroidvania. In this manner, a hypothesis was created that proposes that atmospheric and character design supports the visual narrative on videogames from the Metroidvania subgenre thanks to the immersion and interaction generated by the world narrative. In relation to the methodology, documental files were implemented to analyze the atmospheric and character design from the following videogames: Hollow Knight, Ori and the Blind Forest an Guacamelee!. Also, the graphical elements from the box art were examined from each videogame, then, three scenes from each of this videogames and different areas within them, were also examined to see if they supported the visual narrative. Lastly, analyze the design of each main character from every single one of the selective videogames to be able to identify its actions, reactions and move sets and how they support the players immersion. As a main result, it is understood that illumination and different hues employed help to transport the player into the fictional world, likewise, to transmit a communication tone specific to the game, for example: Mystery in Hollow Knight, mysticism in Ori and the Blind Forest and Mexican culture in Guacamelee! The investigation concluded that the exploration and interaction that players make inside ludic spaces are linked to the world narrative, because the space is in charged of not only the location if not sensations around the character in relation to the space.
Trabajo de investigación
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"Liofilización de guacamole." Tesis, Universidad de las Américas Puebla, 2004. http://catarina.udlap.mx/u_dl_a/tales/documentos/mca/rangel_m_m/.
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Ribeiro, Carlos Miguel Abreu. "Private equity challenge - Calavo growers as a potential lbo target." Master's thesis, 2021. http://hdl.handle.net/10362/122860.
Full textAbstract:
This Work Project is an individual part of an Investment Committee Paper on Calavo Growers, an American fresh fruit an dhealthyon-the-go fresh food enterprise, developed by a group of Master’s in Finance students. The company is divided in to three segments: Fresh-which handle savocados and other fesh fruits; Calavo Foods–produces processed a vocado products such asgua camole; and RFG–a producer of a portfolio healthy foods such as fresh-cut fruits. This individual part focus on Calavo’s overview as a company, name lyits three segments, its business model, its end markets and its management team. More over, it analyses company’s past financial performance and Covid-19 impact during 2020.
Books on the topic "Guacamole"
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Copyright Paperback Collection (Library of Congress), ed. Holy guacamole! New York: Berkley Prime Crime, 2004.
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Fauchald, Nick. Holy guacamole!: And other scrumptious snacks. Minneapolis, Minn: Picture Window Books, 2008.
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Reveles, Daniel. Guacamole dip: From Baja-- tales of love, faith, -- and magic. San Diego, Calif: Sunbelt Publications, 2008.
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Judd, Rue. It's a long way to guacamole: The Tex-Mex cookbook. Arlington, Va: J & W TEX-MEX, 1987.
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Groen, Bayless Deann, ed. Frontera: Margaritas, guacamoles and snacks. New York: W.W. Norton & Company, 2012.
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ill, Serrano Sandra, ed. Chilly bolly guacamolly. Cuernavaca, Morelos, Mexico: Don Papel Editorial, 2008.
Find full textBook chapters on the topic "Guacamole"
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Stavans, Ilan. "Guacamole and Dos Equis." In Bandido, 96–104. New York: Routledge, 2021. http://dx.doi.org/10.4324/9780429032509-10.
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Hartel, Richard W., and AnnaKate Hartel. "How to Keep Guacamole from Turning Brown." In Food Bites, 43–45. New York, NY: Springer New York, 2008. http://dx.doi.org/10.1007/978-0-387-75845-9_13.
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Buscema, Massimo, and Pier Luigi Sacco. "GUACAMOLE: A New Paradigm for Unsupervised Competitive Learning." In Data Mining Applications Using Artificial Adaptive Systems, 211–30. New York, NY: Springer New York, 2012. http://dx.doi.org/10.1007/978-1-4614-4223-3_7.
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Serrato, Phillip. "Postmodern Guacamole: Lifting the Lid on El Tigre: The Adventures of Manny Rivera." In Latinos and Narrative Media, 71–84. New York: Palgrave Macmillan US, 2013. http://dx.doi.org/10.1057/9781137361783_4.
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"Conservare il guacamole come appena fatto." In Sai cosa mangi?, 45–47. Milano: Springer Milan, 2009. http://dx.doi.org/10.1007/978-88-470-1175-5_13.
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Laird, Tracey E. W. "“Free Form Country Folk Rock Science Fiction Gospel Gum Existential Bluegrass Guacamole Opera Music”." In Austin City Limits, 30–48. Oxford University Press, 2014. http://dx.doi.org/10.1093/acprof:oso/9780199812417.003.0003.
Full textConference papers on the topic "Guacamole"
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Devaney, Nicholas, Luis Cavaller-Marques, Lotti Jochum, C. Delores Bello, and Javier Castro. "GUACAMOLE: the GTC guiding, acquisition, and calibration module." In Astronomical Telescopes and Instrumentation, edited by Philippe Dierickx. SPIE, 2000. http://dx.doi.org/10.1117/12.391505.
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Schneegans, Simon, Felix Lauer, Andreas-C. Bernstein, Andre Schollmeyer, and Bernd Froehlich. "guacamole - An extensible scene graph and rendering framework based on deferred shading." In 2014 IEEE 7th Workshop on Software Engineering and Architectures for Realtime Interactive Systems (SEARIS). IEEE, 2014. http://dx.doi.org/10.1109/searis.2014.7152799.
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Mulfari, Davide, Antonio Celesti, Massimo Villari, and Antonio Puliafito. "Using Virtualization and Guacamole/VNC to Provide Adaptive User Interfaces to Disabled People in Cloud Computing." In 2013 IEEE 10th International Conference on Ubiquitous Intelligence & Computing and 2013 IEEE 10th International Conference on Autonomic & Trusted Computing (UIC/ATC). IEEE, 2013. http://dx.doi.org/10.1109/uic-atc.2013.42.
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Balasubramaniam, V. M. (Bala). "Non-Thermal Preservation of Fruit Juices." In ASME 2008 Citrus Engineering Conference. American Society of Mechanical Engineers, 2008. http://dx.doi.org/10.1115/cec2008-5404.
Full textAbstract:
Consumers demand healthier fresh tasting foods without chemical preservatives. To address the need, food industry is exploring alternative preservation methods such as high pressure processing (HPP) and pulsed electric field processing. During HPP, the food material is subjected to elevated pressures (up to 900 MPa) with or without the addition of heat to achieve microbial inactivation with minimal damage to the food. One of the unique advantages of the technology is the ability to increase the temperature of the food samples instantaneously; this is attributed to the heat of compression, resulting from the rapid pressurization of the sample. Pulsed electric field (PEF) processing uses short bursts of electricity for microbial inactivation and causes minimal or no detrimental effect on food quality attributes. The process involves treating foods placed between electrodes by high voltage pulses in the order of 20–80 kV (usually for a couple of microseconds). PEF processing offers high quality fresh-like liquid foods with excellent flavor, nutritional value, and shelf life. Pressure in combination with other antimicrobial agents, including CO2, has been investigated for juice processing. Both HPP and PEF are quite effective in inactivating harmful pathogens and vegetative bacteria at ambient temperatures. Both HPP and PEF do not present any unique issues for food processors concerning regulatory matters or labeling. The requirements are similar to traditional thermal pasteurization such as development of a Hazard Analysis Critical Control Point (HACCP) plan for juices and beverages. Examples of high pressure, pasteurized, value added products commercially available in the United States include smoothies, fruit juices, guacamole, ready meal components, oysters, ham, poultry products, and salsa. PEF technology is not yet widely utilized for commercial processing of food products in the United States. The presentation will provide a brief overview of HPP and PEF technology fundamentals, equipment choices for food processors, process economics, and commercialization status in the food industry, with emphasis on juice processing. Paper published with permission.
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Farkas, Daniel F., and Joseph A. Kapp. "Recent Advances in High Pressure Food Processing Equipment and Equipment Requirements to Meet New Process Needs." In ASME 2002 Pressure Vessels and Piping Conference. ASMEDC, 2002. http://dx.doi.org/10.1115/pvp2002-1157.
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Foods preserved by high pressure processes (HPP) are sold in Japan, the United States, and Europe. HPP technology is used to pasteurize low acid solid and liquid foods such as oysters, hams, and guacamole and to extend refrigerated shelf-life. HPP technology can commercially sterilize liquid and solid acid products such as fruit juices, salsa, and cut tomatoes. Product sales have reached millions of pounds per year. New processes have been developed to sterilize low acid foods using a combination of heat and pressure. Foods at temperatures of 90 to 1000C can be compressed to 600 to 700 MPa for one or more cycles and thus heated uniformly by compression heating in the range of 111 to 121 0C. Decompression brings the product back to its starting temperature for final cooling. This application provides a high-temperature-short-time sterilization process for low acid foods and thus preserves fresh product quality. Commercial HPP foods require rapid cycling of equipment and maximum use of the pressure vessel volume. These requirements have been met in commercial, semi-continuous, liquid food treatment systems. A single 25 liter pressure vessel can cycle 15 times per hour with a three minute product hold at a pressure of 580 MPa. This vessel operating 5000 hours per year can treat over four million pounds of liquid food. Batch equipment designed to cycle over 12 times per hour with a three minute product hold at 680 MPa is under construction. All units manufactured for the HPP treatment of foods use stainless steel contacting parts, potable water as the compression fluid, and are designed to have a safe cycle life of over 100,000 cycles at 580 MPa. Equipment used for the HPP treatment of food must have an up-time in excess of 90% and must be capable of repair and maintenance by food process line technicians. Ease of access and ease of seal and wear part replacement is required. Equipment must meet cleaning and sanitation requirements of the FDA and the USDA if used to treat meat containing products. Pressure chamber volume use in batch systems must be optimized. Even one additional package per cycle at 12 cycles per hour and 5000 hours per year can yield 60,000 additional packages. High cycle rates require automatic package handling systems for loading packages into carriers and for loading and unloading carriers at the pressure vessel. The operation of high pressure food processing equipment must integrate with a specified food packaging and package handling system as it is desirable to have the high pressure processing system as an integral part of the total food processing and packaging system.