Pizza Research Articles

Out, proud, and resilient: effects of sexual identity labels on perceptions of sexual minorities

ABSTRACT Labelling oneself as a sexual minority and sharing that identity with others often represents a significant and intentional process for lesbian, gay, and bisexual (LGB) individuals, as most individuals are assumed to be heterosexual. However, little previous research has explored the effects of sexual identity labels on perceptions of LGB individuals. Undergraduate students from a large public university (N = 661) were randomly assigned to one of three conditions: explicit labels (e.g. John is gay), implicit labels (e.g. John is attracted to men), or no labels (e.g. John works at a pizza place). Participants in each condition read short vignettes describing characters that were assigned explicit labels, implicit labels, or no labels. After reading each vignette, they rated characters on 19 traits, including negative, positive, and control traits. Explicit and implicit labels generally increased ratings on positive traits (e.g. ‘proud’, ‘resilient’, and ‘fun’) in comparison to control characters with no sexual identity labels. In contrast, there were few effects of the label manipulation on ratings of negative traits (e.g. ‘attention-seeking’, ‘unreliable’, and ‘immoral’). These results suggest that in some contexts (liberal university), openly disclosing one’s sexual identity explicitly or implicitly may enhance positive perceptions from others.

English

Restaurants and pizza makers in Pakistan demand a cheese that has ability to melt, stretch with a characteristics flavor and less free oil formation while applied on pizza dough. The desired characteristics can be obtained with proper amalgamation of fresh and ripened cheeses. Therefore, the present research was planned to prepare Pizza cheese blends (PCB) from fresh Mozzarella and ripened (2 and 4 months) Cheddar cheese. Seven Pizza cheese blends were prepared with fresh Mozzarella and ripened (2 and 4 months) Cheddar cheese. The quality of Pizza cheese blends were evaluated by measuring chemical composition, proteolysis, intact casein and organic acids contents. The rate of proteolysis (pH 4.6-soluble and TCA-soluble nitrogen) was rapid in PCB made with higher level of four months ripened Cheddar cheese. Electrophoresis (Urea PAGE) and High Performance Liquid Chromatography (HPLC) analysis indicated reduced intact casein in PCB that has higher level of aged (4 months) Cheddar cheese. Mean abundances indicated significant change in organic acid contents of PCB. In conclusion, significant variation was observed for proteolysis, intact casein and organic acids production with the difference in percentages and ages of cheeses. The prevalence of a comparatively large amount of variability in technological properties of Pizza cheese was confirmed. This blending of cheeses provides new insight to cheese industries which directs new strategies to improve the characteristics of Pizza cheese.

How Free is a Fall That Occurs in Real World?

Observing a rain fall or falling leaves or tossing pizza dough in air, can give some thought of free fall. But how free are they? These types of questions can come to anyone’s mind when you see something falling in air to the ground. What is a free fall and how is different than not being a free fall? In my present research, I studied and tested concepts of free fall using various types of objects those are different in shape, size, weight, and volume. I tested them for free fall by dropping them from same height to find out how accurately they follow free fall conditions or if they do not follow free fall theory then what are the causes. Is there any experimental error that is causing a fall not to be a free fall, or it is natural or something else? I also tested how weight and height can affect free fall of objects. After experiments, it came out that objects those are very light in weight or very large in volume or have ability to hold air in it due to their shape show deviation from free fall concepts and counted as non-free fall objects.

Correction: Gaglio et al. Performances of Different Metabolic Lactobacillus Groups during the Fermentation of Pizza Doughs Processed from Semolina. Fermentation 2018, 4, 61

The authors wish to make the following corrections to this paper [...]

UJI EKSPERIMEN PEMBUATAN ”ADONAN PIZZA” BERBAHAN DASAR TEPUNG BAKAU SEBAGAI SUBTITUSI TEPUNG TERIGU

ABCTRACT
 Eksperimental Test of Mangrove Flour as a Substitution of Wheat Flour in Pizza Dough Production
 
 Author: Yudy Sunantri
 Politeknik Bintan Cakrawala, program Studi Seni Kuliner
 Institusi: Politeknik Bintan Cakrawala, Program Studi Seni Kuliner
 Jalan Kota Kapur Kawasan Pariwisata Bintan, Lagoi Bintan Utara, 
 Kepulauan Riau 29155 Indonesia
 Email: yudy.sunantri@gmail.com
 This eksperimental study aims to obtain a standard recipe for pizza dough and determine the feasibility of the effect mangrove fruit flour (Bruguiera gymnorrhiza) substitution on texture quality, taste and market viability, the eksperimental was conducted into 4 formulation namely TT ( 100% Wheat Flour: 0% Mangrove Flour), Tt ( 90% Wheat Flour: 10% Mangrove Flour), Tb (60% Wheat Flour: 40% Mangrove Flour), TB (Wheat Flour 40%: Mangrove Flour 60%) with fairly decent results. This data collection was done by various respondents from 40% Italian hotels / restaurants culinary professional, 30% academics, and 30% Bintan, Riau Islands residents in order to ensure the quality of innovative pizza dough from feasible basic ingredients of lindur mangrove flour. The data analysis technique was employed to determine the results and conclusions from the four formulations in the research.
 Based on the results and discussion, the mangrove fruit flour based pizza had good results on texture, color and market feasibility indicators, the pizza dough method from lindur mangrove flour can be mixed with wheat flour as its gluten content, because pizza dough is classified as a type of bread dough that requires gluten which highly needed for bread dough.
 Thus the objectives of this research is to maximize and utilize the lindur mangrove type in the Bintan island, those mangrove types are very diverse and can help small and medium enterprises (MSMEs) in Bintan to make variants of cakes and breads into culinary businesses by utilizing potential sources.
 
 Keywords: Substitution, lindur mangrove flour, feasibility, micro business

Determination of pizzas quality and acceptability by physic-mechanical tests.

The online version contains supplementary material available at (10.1007/s13197-021-05148-8).

Obtaining of gluten-free pizza dough based on flaxseed flour

Flaxseed flour is a promising raw material as a base or additive ingredient for producing of gluten-free production. It has got high sensory characteristics, and it is also a valuable source of several nutrients (including vitamins and minerals). Thus, food products enriched with flaxseed flour may have functional properties. Based on the results of researches on using flaxseed flour in bakery products formulations, there was revealed the advisability of complete replacement of wheat flour in classic pizza dough formulation with flaxseed flour. The advantages of flaxseed pizza dough are time reduction of the fermentation process from 24 h at 2…6 °C to 1 h at 15…25 °C, increased nutritional value and high sensory properties. The obtained dough formulation was used in the developed technology of mushroom pizza on flaxseed flour and can be implemented at the existing food industry enterprises, including catering enterprises.

Assessing the Baking Characteristics of Mozzarella and Pizza Cheeses

Mozzarella/Pizza cheese is considered an important specialty cheese since it can be consumed directly or as an ingredient in other food products. It exhibits functional properties inclusive of baking properties such as shredability, meltability, fat leakage, stretchability, browning, etc. during their end use application in food. Assessing such properties of cheese is of significance since the cheese users at the restaurants and even the varied connoisseurs of cheese have ‘whims and wishes’ that the cheese should perform in a specific manner during their utility. The modification in the cheese making processes and the development of novelty cheese demands accurate functionality tests and the cheese-makers are required to correlate such data with their end use application. In this Review, the assessment of baking properties of Mozzarella and/or Pizza cheese using recommended procedures have been illustrated as a ready reckoner for the cheese makers.

Pizza Dough Service Provider at Various Area Followed by Depth-First Search Algorithm

Pizza Dough Service Provider at Various Area Followed by Depth-First Search Algorithm

Quality Improvement of Pizza Crust for Chilled Transport and Storage: Effect of Pre-baking on the Physical Strength and Texture

Quality Improvement of Pizza Crust for Chilled Transport and Storage: Effect of Pre-baking on the Physical Strength and Texture

Inclusion of dehydrated mix of tilapia and salmon in pizzas

The objective of this study was to evaluate the nutritional, sensorial and microbiological characteristics of pizzas with the inclusion of dehydrated mix of salmon and tilapia in the dough. Tilapia and salmon carcasses were cooked, pressed, ground, dehydrated and crushed, and a mixture of salmon (20%) and tilapia (80%) was made. This mix was included in the pizza dough at different levels (0%, 5%, 10%, 15% and 20%) and afterwards the toppings were added.In the dough composition, protein, ash and phosphorus levels rose linearly, while lipids, carbohydrates and caloric value of the dough samples decreased linearly as the mix levels increased. In pizzas, the moisture, lipids and carbohydrates contents were not different. Protein and ash contents presented a linear behavior. The inclusion of the mix was effective in reducing the saturated fatty acids and raising the content of polyunsaturated fatty acids. There was no difference between the pizzas for the sensorial attributes analysed. Therefore, the inclusion of up to 20% of dehydrated mix of tilapia and salmon added protein, minerals, and polyunsaturated fatty acids and maintained the acceptance of the pizza dough samples, which makes possible the preparation of a food product with health claims and good sensorial quality.

Dough rheology, antioxidants, textural, physicochemical characteristics, and sensory quality of pizza base enriched with onion (Allium cepa L.) skin powder

In the present research, wheat flour was replaced with onion skin powder (OSP) in 2%, 3.5%, and 5% concentration along with control to produce different pizza base variants. Prepared pizza doughs and base were investigated for different quality parameters. Rheology revealed that increased concentration of OSP elevated the storage modulus (G’) (solid nature) of pizza doughs. Colour measurement of both the doughs and pizza base exhibited lightness in control (L* 86.46 ± 0.39) and darkness in 5% OSP variant (L* 46.43 ± 0.69). Physicochemical investigation showed no significant difference however, a gradual increase was obtained in fiber, water, and oil holding capacity of pizza base. Texture properties showed that the addition of OSP imparted an increased trend of hardness i.e. 5% OSP variant had maximum hardness (14.87 ± 0.20 N). A higher level of total phenols, total flavonoids, and antioxidant activity was obtained in fortified products, which exhibits onion skin as a natural source of antioxidants for functional foods. Sensory evaluation revealed OSP 2% as the most accepted variant in terms of overall acceptability. The storage study of the pizza base revealed that controlled environment was the best-suited atmosphere for a longer shelf-life of pizza base.

Effect of Casein Phosphopeptides on In Vitro Solubilization of Calcium in Fortified Cheese Pizza

Cheese pizzas fortified with casein phosphopeptide (CPP) and calcium were subjected to an in vitro digestion to assess whether CPP could prevent the precipitation of calcium. The total calcium content of the cheese pizzas was adjusted to 1,000 mg per pizza (~370 g) with the addition of calcium originating from eggshells. Two levels of trypsin-digested caseins (367 and 459 mg), with a CPP content of ~20%, were added to each pizza. The in vitro digested pizzas were then centrifuged and the supernatant was mixed with Na2HPO3 at 37°C to estimate the possible soluble effect of CPP on calcium. After 24 h of reaction, the solution was centrifuged and the calcium content in the resultant supernatant was analyzed by inductively coupled plasma-atomic emission spectroscopy. One-way statistical analyses showed that CPP had a positive effect on the solubilization of calcium against phosphate (p<0.05). Cheese pizza supplemented with 459 mg of CPP powder was able to prevent precipitation of calcium by 98.8%, whereas no CPP-added cheese pizza solubilized 86.4% of the calcium. A sensory test was also carried out, revealing that panelists could not discern the bitter taste of the CPP added to the pizzas.

Avaliação da adequação das boas práticas de fabricação em serviços de alimentação

A produção de alimentos utilizando as boas práticas de fabricação é essencial em serviços de alimentação. O objetivo deste estudo foi avaliar as condições de estabelecimentos produtores de alimentos quanto às boas práticas de fabricação, incluindo restaurantes, lanchonetes, padarias, açougues e pizzarias da cidade de Dourados-MS. A avaliação foi feita através da aplicação de um instrumento próprio da legislação federal para serviços de alimentação. Após análise dos resultados, os estabelecimentos foram classificados de acordo com o atendimento dos itens, em Grupo 1, os estabelecimentos que atendiam de 76 a 100% dos itens; Grupo 2, de 51 a 75% e Grupo 3, de 0 a 50%. Também foi analisado o atendimento dos itens edificações e instalações; equipamentos e utensílios; manipuladores; produção e transporte do alimento e documentação, separadamente. A maioria dos estabelecimentos foi classificada como Grupo 2 (n=32, 61,5%), além de não possuir responsável técnico capacitado para a área. Os itens documentação e manipuladores obtiveram os menores índices de adequação, 13,6 e 57%, respectivamente, em todos os estabelecimentos avaliados, sendo que 71,2% dos estabelecimentos chegaram a atingir 100% de inadequação no aspecto documentação. Portanto, a maioria dos estabelecimentos não atende a legislação vigente com relação às boas práticas de fabricação de alimentos.

Norm’s Modesty: Testimonial for Norman Krumholz

Norm and I were having dinner in Bertucci’s, a pizza place in Somerville; Norm was about to go to the American Academy in Rome, and I was on a sabbatic leave at MIT. “Every time I start to write,” ...

An Ode to the Humble [?Healthy] Pizza Pie

A short rhapsody on pizza.

Abdominal Pain- Non-athlete

HISTORY: A 48-year-old former pizza shop worker presents with >2 years of intermittent abdominal pain with extensive GI work up. Patient reports that pain is worse with bowel movements, tying shoes, bending over, and reaching with arms. Significant history of alcohol and cigarette use. He feels as if he is bruised or experienced a “Charlie horse” after these ~1 minute episodes occur. PHYSICAL EXAMINATION: Tenderness of right lower chest wall and right upper quadrant without guarding or rebound. Negative McBurney’s point and Murphy’s sign. Intermittent abdominal distention over the course of disease. Patient brought video showing abnormal chest wall movement to more recent appointment. DIFFERENTIAL DIAGNOSIS: 1. Slipping Rib Syndrome 2. GERD 3. Intercostal/Oblique muscle spasm TEST AND RESULTS: CT abdomen pelvis 9/30/19 No bowel obstruction or acute renal pathology. Mild fluid and air to distention of small-bowel loops without obstruction. The stomach is underdistended. Gastric wall thickening cannot be excluded. US Abdomen 1/24/17 Normal right upper quadrant ultrasound. EGD 7/2019 - Esophageal mucosal changes suspicious for short-segment Barrett's esophagus. Biopsied. - Normal antrum. Biopsied. - Granular gastric mucosa. Biopsied. - Normal duodenum. FINAL WORKING DIAGNOSIS: Slipping rib syndrome of right side TREATMENT AND OUTCOMES: Patient still seeing GI for possible GERD related causes. Awaiting follow up for referral to OMT clinic for manipulation. Diclofenac gel prescription for pain relief. If OMT and analgesic treatment unsuccessful, referral for surgical resection or intercostal nerve block

Pizza and love in school lessons – The construction of knowledge through tasks relating to private life

Ob lebensweltbezogene Aufgaben routiniert abgearbeitet werden oder den Risiken der Entgrenzung erliegen, entscheidet sich auch über Praktiken der Wissensorganisation im Unterrichtsgespräch. In zwei kontrastierenden ethnografischen Protokollen aus einem laufenden Projekt wird die Konstruktion von Wissen in der Besprechung von Aufgaben mit Lebensweltbezug untersucht. Es wird rekonstruiert, dass der wechselseitige Bezug auf private Details und deren Kommentierung von Lehrpersonen und Peergroup nicht nur fachlich relevantes Wissen erzeugen und dabei die Leistung der einzelnen Schüler*innen markieren, sondern über die privaten Details auch der soziale Status und Gruppenzugehörigkeiten der Schüler*innen innerhalb der Klasse festgeschrieben werden. Diese unterschiedlichen Praktiken werden unter der Bezugnahme auf eine Theoretisierung von Unterricht als öffentliches Geschehen und dem daraus für die Schüler*innen entstehenden Erfordernis der Distanzierung herausgearbeitet.

Less Salt, Same Taste: Food Marketing Strategies via Healthier Products

Given the negative effects deriving from the overconsumption of sodium chloride (salt), this paper aims to verify whether food companies can provide their products in a healthier version, without modifying their organoleptic characteristics, specifically studying how it is possible to reduce salt in food without affecting taste. From an empirical point of view, a sensorial analysis was organized. A panel of volunteers were invited to taste some samples of pizza crust which had been prepared using different quantities of salt. Each individual assessed the amount of salt they perceived on a graduated scale. These samples were prepared by reducing the amount of salt by 7%, 10%, 16%, 23%, 30%, and 53%, respectively. The reference point used was the average content of sodium chloride in five popular brands of pizza dough in Italy. Panelists’ evaluations revealed that a 10% reduction in sodium chloride was imperceptible from the point of view of taste. Considering the negative consequences deriving from salt overconsumption, this study shows how food companies can contribute to achieve the UN Sustainable Development Goals by investing more attention in public health.

Automatic pizza cutting machine

Automatic pizza cutting machine