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Waterborne: Vietnamese Australians and river environments in Vietnam and Sydney
Allison Cadzow,Denis Byrne,Heather Goodall
Transforming Cultures , 2010,
Abstract: Vietnamese Australians who arrived in Australia as refugees since the 1970s and later as migrants, have developed complex relationships of remembering, knowing and belonging to environments in Vietnam and Sydney. Water was a frequent point of reference in our interviews with Vietnamese people in Sydney, and their relationships with water are used in this article to explore interviewees’ associations with places. The article focuses on cultural knowledge of environments, which people bring with them, such as their connections with rivers and oceans, central to both memories of place and the histories of Vietnam. These memories also change with return visits and experiences between these places. Vietnamese refugees’ experiences of escape and trauma coming across oceans from Vietnam also influence subsequent relationships with place. Finally, relationships with Sydney parks and urban waterways are explored by examining popular places for family and community get-togethers along Georges River, located near where many Sydney Vietnamese people live. These have become key places in making Sydney home for Vietnamese people. The article considers how Vietnamese Australian cultural knowledge of place could be shared and acknowledged by park managers and used in park interpretation.
Overdose beliefs and management practices among ethnic Vietnamese heroin users in Sydney, Australia
Lisa Maher, Hien T Ho
Harm Reduction Journal , 2009, DOI: 10.1186/1477-7517-6-6
Abstract: Observational fieldwork and in-depth interviews were conducted between 2001 and 2006 in neighbourhoods characterised by high proportions of Asian background IDUs and street-based drug markets. Eligibility criteria for the study were: 1) ethnic Vietnamese cultural background; 2) aged 16 years and over and; 3) injected drugs in the last 6 months.Participants commonly attempted to treat heroin overdose by withdrawing blood (rút máu) from the body. Central to this practice are cultural beliefs about the role and function of blood in the body and its relationship to illness and health. Participants' beliefs in blood were strongly influenced by understandings of blood expressed in traditional Chinese and Vietnamese medicine. Many participants perceived Western drugs, particularly heroin, as "hot" and "strong". In overdose situations, it was commonly believed that an excessive amount of drugs (particularly heroin) entered the bloodstream and traveled to the heart, making the heart work too hard. Withdrawing blood was understood to reduce the amount of drugs in the body which in turn reduced the effects of drugs on the blood and the heart.The explanatory model of overdose employed by ethnic Vietnamese IDUs privileges traditional beliefs about the circulatory, rather than the respiratory, system. This paper explores participants' beliefs about blood, the effects of drugs on blood and the causes of heroin overdose in order to document the explanatory model of overdose used by ethnic Vietnamese IDUs. Implications for overdose prevention, treatment and management are identified and discussed.Opioid overdose is the leading cause of premature death among heroin users [1]. A meta-analysis of longitudinal studies of opioid users found a mortality rate 13 times greater than age and gender-matched peers [2]. Major risk factors for opiate fatalities include being an older, single unemployed male, having a history of heroin dependence, not being in drug treatment and concomitant consum
STALING OF BAKERY PRODUCTS  [cached]
Michal Magala,Zlatica Kohajdová,Jolana Karovi?ová
Potravinarstvo : Scientific Journal for Food Industry , 2011, DOI: 10.5219/124
Abstract: The aim of this work was to write down a review article about various aspects connected with staling of bakery products. Shelf life is directly associated with the staling process, which depends on the composition of bakery products and important are storage conditions as well. In the article are described particular components (starch, nonstarch polysacharides, water ) and how they affect the staling process. Generally during staling of bakery products occur processes related with starch retrogradation, moisture redistribution from the crumb to the crust and other interactions between components. Staling process could be delayed by using various bakery improvers like enzymes, hydrocolloids, emulgators and other compounds. Also useful is the application of suitable packaging techniques. doi:10.5219/124
Production of Low Calorie Salad Dressings  [cached]
Sh. Amirkavei,H. Fatemi,M. A. Sahari
Journal of Science and Technology of Agriculture and Natural Resources , 2004,
Abstract: Low calorie salad dressings are oil-in-water emulsion products, in which the oil content has been substantially decreased. This decrease, however, is accompanied by reduction in the viscosity; hence, an undesirable texture. To overcome this, oil replacers are generally used. In this research, maltodextrin and xanthan gum were used to replace part of the oil in the production of two kinds of salad dressings; mayonnaise and three Italian salad dressing. Various formulations of these products with varying amounts of oil, maltodextrin and gum at different temperatures were produced. Viscosities in the range of 50-140 Pa.s for mayonnaise and 2-15 Pa.s for Italian dressing were accepted as positive criteria and samples in these ranges were chosen for organoleptic and microbial tests. The results showed that in the formulation of mayonnaise, simultaneous increase in the amount of oil, maltodextrin and gum created a high viscosity, but the temperature did not play any significant role. In the Italian salad dressing, the increase in the amount of gum was accompanied by development of pseudoplastic characteristics which was not desirable, hawever, the effect of temperature on providing acceptable texture was found to be important. Although the formulated mayonnaise enjoyed a fairly acceptable quality, the Italian salad dressing samples, were ranked superior to the common Italian salad dressing available in the Iranian market. .
Nonlinear Modulation of Travelling Rolls in Magnetoconvection  [PDF]
Ken-ichi Matsuba,Kenji Imai,Kazuhiro Nozaki
Physics , 1996, DOI: 10.1016/S0167-2789(97)00034-1
Abstract: Modulational dynamics of oscillatory travelling rolls in magnetoconvection is studied near the onset of a Hopf bifurcation. Using weakly nonlinear analysis, we derive an envelope equation of oscillatory travelling rolls in the plane perpendicular to an ambient vertical magnetic field.The envelope equation is the Davey-Stewartson (DS) equation with complex coefficients, from which we obtain criteria for the modulational (Benjamin-Feir) instability of oscillatory travelling rolls.
TRACEABILITY IN THE MILLING AND BAKERY INDUSTRY
MARA TURNEANU,I. PETROMAN
Lucr?ri ?tiin?ifice : Management Agricol , 2009,
Abstract: In Romania agriculture is an economical branch of first importance, with tradition that constitutes the basic occupation for a large part of the population: approximately 27.2% in the year 2002. Moreover, 47% of the active population of the country lives in rural space. The agricultural potential of Romania is represented by the 14.8 millions ha, from which 8.7 millions ha (62%) are arable land. The agricultural production, unlike the industrial one presents a major uncertainty factor, being depended on the climate conditions (1). The products made in the milling and bakery industry are assortments for the large consume that through the content of nutritive substances (proteins, carbohydrates, fibbers, vitamins, mineral salts) and price occupies an important spot in the human alimentation. At the same time the sub-products resulted from the technological process of cereal processing constitutes the main source of fodder in the zoo-technical department. The monitoring and control of risks on the wheat – flour – bread branch is therefore difficult to realize because the branch itself doesn’t have continuity and is tributary to the commercial relations between processors and supplier of material. The traceability of the agro-alimentary material developed as a concept in the quality system. Although it is a previous notion that appeared before the ‘90s, the importance given to traceability grew considerably especially in the alimentary domain in the last decade. The fragmentation of agricultural production determined at the same time the fragmentation of the used technologies, and this is the reason why it is almost impossible the secure the traceability flux from the wheat producer to the final consumer.
Construction of Vietnamese SentiWordNet by using Vietnamese Dictionary  [PDF]
Xuan-Son Vu,Seong-Bae Park
Computer Science , 2014,
Abstract: SentiWordNet is an important lexical resource supporting sentiment analysis in opinion mining applications. In this paper, we propose a novel approach to construct a Vietnamese SentiWordNet (VSWN). SentiWordNet is typically generated from WordNet in which each synset has numerical scores to indicate its opinion polarities. Many previous studies obtained these scores by applying a machine learning method to WordNet. However, Vietnamese WordNet is not available unfortunately by the time of this paper. Therefore, we propose a method to construct VSWN from a Vietnamese dictionary, not from WordNet. We show the effectiveness of the proposed method by generating a VSWN with 39,561 synsets automatically. The method is experimentally tested with 266 synsets with aspect of positivity and negativity. It attains a competitive result compared with English SentiWordNet that is 0.066 and 0.052 differences for positivity and negativity sets respectively.
Labor Market Discrimination: Vietnamese Immigrants  [cached]
Linus Yamane
Journal of Southeast Asian American Education and Advancement , 2012,
Abstract: Vietnamese and East European immigrants face similar obstacles in the U.S. labor market. This provides for an interesting test of racial discrimination in the labor market. Does it make any difference if an immigrant is Asian or White? When Vietnamese immigrants are compared to East European immigrants, Vietnamese men earn 7-9% less than comparable East European men, with more discrimination among the less educated, and in the larger Vietnamese population centers like California. Vietnamese women earn as much as comparable East European women. Vietnamese immigrants, male and female, are much less likely to hold managerial and supervisory positions than comparable East European immigrants.
Industrialization and the Changes of Vietnamese Families
Nguyen Thanh Binh
International Journal of Academic Research in Business and Social Sciences , 2011,
Abstract: Through out checking three aspects: number and rate of urban population in the country; the growth of GDP; and the shift of economic structure, the article affirms the industrialization process in Vietnam now. Besides it, Vietnamese families are changing, too. It is examined at living standard of family; the average age of first marriage and household size. From that, we could see the relationship between industrialization and the changes of Vietnamese families at present.
Rheological and structural evaluations of commercial italian salad dressings
Perrechil, Fabiana de Assis;Santana, Rejane de Castro;Fasolin, Luiz Henrique;Silva, Cesar Augusto Sodré da;Cunha, Rosiane Lopes da;
Ciência e Tecnologia de Alimentos , 2010, DOI: 10.1590/S0101-20612010000200027
Abstract: the emulsion stability, composition, structure and rheology of four different commercial italian salad dressings manufactured with traditional and light formulations were evaluated. according to the results, the fat content ranged from 8% (w/w) (light) to 34% (w/w) (traditional), the carbohydrate concentration varied between 3.8% (w/w) (traditional) and 14.4% (w/w) (light) and the ph was between 3.6-3.9 for all samples. the microscopic and stability analyses showed that the only stable salad dressing was a light sample, which had the smallest droplet size when compared with the other samples. with respect to the rheological behaviour, all the salad dressings were characterized as thixotropic and shear thinning fluids. however, the stable dressing showed an overshoot at relatively low shear rates. this distinct rheological behavior being explained by the differences in its composition, particularly the presence of a maltodextrin network.
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