Australian Journal of French Studies最新文献_第9页

Bien accompagner la fin de vie: Medical, Religious and Spiritual accompagnement in Simone de Beauvoir’s Une mort très douce 陪伴生命的终结：西蒙娜·德·波伏娃的医学、宗教和精神陪伴

4区文学

Australian Journal of French Studies Pub Date : 2020-12-01 DOI: 10.3828/AJFS.2020.31

Jordan Owen McCULLOUGH

引用次数: 0

Poetry, Care and Value: Jean-Michel Maulpoix’s Une histoire de bleu (1992) 诗歌、关怀和价值：Jean-Michel Maulpoix的《蓝色历史》（1992）

4区文学

Australian Journal of French Studies Pub Date : 2020-12-01 DOI: 10.3828/AJFS.2020.27

Susan Harrow

引用次数: 0

Écrire sur l’être vulnérable : déconstruire le cliché de la « bulle » autistique chez Laurent Demoulin et Élisabeth de Fontenay 写关于脆弱性：解构劳伦特·德穆林和埃莉莎贝思·德·丰特奈的自闭症“泡沫”陈词滥调

4区文学

Australian Journal of French Studies Pub Date : 2020-12-01 DOI: 10.3828/AJFS.2020.26

Valérie Dusaillant-Fernandes

{"title":"Écrire sur l’être vulnérable : déconstruire le cliché de la « bulle » autistique chez Laurent Demoulin et Élisabeth de Fontenay","authors":"Valérie Dusaillant-Fernandes","doi":"10.3828/AJFS.2020.26","DOIUrl":"https://doi.org/10.3828/AJFS.2020.26","url":null,"abstract":"\u0000Au-delà des clichés et des idées reçues, Élisabeth de Fontenay et Laurent Demoulin, racontent leur relation unique avec un proche autistique. Dans Robinson (2016), Laurent Demoulin se cache derrière le roman autobiographique pour parler de son fils et de leur relation interdépendante. De même, Élisabeth de Fontenay fusionne fiction, autobiographie et philosophie pour « saisir » le caractère unique de la personnalité de son frère de quatre-vingts ans dans Gaspard de la nuit (2018). À la lumière des théories sur le care et sur la vulnérabilité, l’article examine de quelle manière ces auteurs cherchent à déconstruire le cliché de la bulle autistique en exposant la fragilité de l’être aimé, mais aussi sa présence chaleureuse enrichie de moments d’échanges indicibles et d’expériences partagées. De plus, puisque « [l]e care est [une] confrontation à sa vulnérabilité propre », il s’agit d’observer comment les narrateurs révèlent leurs propres défaillances et leurs interrogations sur les mondes extérieur et autistique tout en mettant en évidence l’influence de l’altérité du sujet vulnérable sur leurs carrières respectives.","PeriodicalId":8649,"journal":{"name":"Australian Journal of French Studies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49306366","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Pesticide residues in locally produced grape wine in Tanzania: a case study of Dodoma urban and Bahi districts 坦桑尼亚当地生产的葡萄酒中的农药残留:Dodoma市区和Bahi区的案例研究

4区文学

Australian Journal of French Studies Pub Date : 2020-11-30 DOI: 10.5897/ajfs2020.1990

Sifa S. Chamgenzi, J. Mugula

{"title":"Pesticide residues in locally produced grape wine in Tanzania: a case study of Dodoma urban and Bahi districts","authors":"Sifa S. Chamgenzi, J. Mugula","doi":"10.5897/ajfs2020.1990","DOIUrl":"https://doi.org/10.5897/ajfs2020.1990","url":null,"abstract":"The aim of this study was to assess the level of pesticide residues in locally produced grape wine in Tanzania. Fifty samples of grape wine from different locations in Dodoma urban and Bahi district were analyzed to determine the presence of 49 pesticides using the quick, easy, cheap, effective, rugged and safe (QuEChERS) multi-residue extraction, followed by gas chromatography-tandem mass spectrometry (GC-MS/MS). Twenty-two pesticides were detected among the 49 pesticides analyzed. The selected 49 pesticides was based on its use in grape cultivation which were reported by grape farmers in the study location which includes fungicides, insecticides and herbicides. The pesticides whose concentrations exceeded the maximum residue levels (MRL) were: Pyroquilon, ethofumasate, chlorobeb, azobenzene and cycloate in 38, 33, 46, 14 and 1 wine samples, respectively. Of the samples analyzed 9 (18%) contained one pesticide, 8 (16%) contained two different pesticides, 23 (46%) contained three different pesticides 8 (16%). The results indicated the occurrence of pesticide residues in grape wine produced in Dodoma urban and Bahi districts, Tanzania, and pointed to an urgent need to develop comprehensive intervention measures to reduce potential health risk to consumers. \u0000 \u0000 \u0000 \u0000 Key words: Pesticides residues, grape wine, food safety, maximum residue levels (MRL).","PeriodicalId":8649,"journal":{"name":"Australian Journal of French Studies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.5897/ajfs2020.1990","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43257629","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Probiotic potential of lactic acid bacteria isolated from traditionally fermented legume products of Western Kenya 肯尼亚西部传统豆科豆制品中分离的乳酸菌的益生菌潜力

4区文学

Australian Journal of French Studies Pub Date : 2020-11-30 DOI: 10.5897/AJFS2020.1983

B. Akweya, J. Mghalu, R. Yusuf, Tochi Bitange

{"title":"Probiotic potential of lactic acid bacteria isolated from traditionally fermented legume products of Western Kenya","authors":"B. Akweya, J. Mghalu, R. Yusuf, Tochi Bitange","doi":"10.5897/AJFS2020.1983","DOIUrl":"https://doi.org/10.5897/AJFS2020.1983","url":null,"abstract":"Fermentation as a processing technique has been used for a long time by people of Western Kenya to improve the quality of raw food material. During fermentation, lactic acid bacteria (LAB) synthesize vitamins and minerals, produce biologically active peptides with enzymes such as proteinase and peptidase, and remove some ant-nutrients. The medicinal and ﬂavor enhancing properties of fermented foods are due to the presence of probiotics. This study aims at isolating and biochemically characterizing potential probiotic lactic acid bacteria from spontaneously fermented legume-based products from two locations in Vihiga County; Emuhaya and Mbale, Kenya. The results from the findings are presumptive indicator of probiotic bacteria in fermented legumes. RC0PU2, SB0PU3 and CP0PU1 isolated form Emuhaya can survive at low pH of 2 while SB0PU3 and CP0PU1 in addition can survive a salt concentration of 3%. SB0PU3 and CPOPU2 and RC0PU2, SB0PU2 and CPOPU3 can grow at high temperature of 45°C. RC0PU2, SB0PU2, GG0PU1, CP0PU1 and CPOPU2 can tolerate a salt concentration of 3%. Only two isolates RCOPU2 and CPOPU2 isolated from Mbale samples survived at the pH of 2. The findings from this study indicated that fermented legumes are potential sources of probiotics with unique characteristics. \u0000 \u0000 \u0000 \u0000 Key words: Probiotic potential, legumes, lactic acid bacteria.","PeriodicalId":8649,"journal":{"name":"Australian Journal of French Studies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44185143","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

Physical properties of selected groundnut (Arachis hypogea L.) varieties and its implication to mechanical handling and processing 花生品种的物理特性及其对机械加工的影响

4区文学

Australian Journal of French Studies Pub Date : 2020-11-30 DOI: 10.5897/AJFS2020.1974

H. Ofori, F. Amoah, Isaac Kojo Arah, Mohammed-Kamil Abukari Piegu, I. Aidoo, Eric Donald Nii Akpen Commey

{"title":"Physical properties of selected groundnut (Arachis hypogea L.) varieties and its implication to mechanical handling and processing","authors":"H. Ofori, F. Amoah, Isaac Kojo Arah, Mohammed-Kamil Abukari Piegu, I. Aidoo, Eric Donald Nii Akpen Commey","doi":"10.5897/AJFS2020.1974","DOIUrl":"https://doi.org/10.5897/AJFS2020.1974","url":null,"abstract":"The physical properties of agricultural materials are functional in solving many glitches associated with machine design during handling and mechanical processing. Physical properties of five groundnut varieties (“Obolo”, “Yenyawoso”, “CRI Nkatie”, “Agbeyeyie” and “Pion”) and their relations to the design of food processing equipment were studied. Obolo variety recorded the maximum axial dimensions, 1000 mass grain, angle of repose, unit volume, and porosity. However, the values of bulk and true densities for Obolo variety were minimal compared with the other four varieties. Data for the angle of repose for the groundnut varieties were 17.74° (Yenyawoso), 18.02° (Pion), 18.73° (Agbeyeyie), 18.71° (Cri-Nkatie), and 18.89° (Obolo). The porosity of the kernels ranged from 21.97 to 24.54%. The mean greatest porosity was found in Obolo (24.54%), followed by Yenyawoso (24.38%), while Agbeyeyie recorded the least mean porosity of 21.97%. The coefficient of friction was greater for the galvanized steel surface than the other experimental surfaces for all the groundnut varieties studied. Analysis of variance (ANOVA) revealed varietal differences among some means of the physical attributes at p < 0.05. Except for the angle of repose, the geometric, gravimetric and frictional properties showed some significant differences at p < 0.05. Obolo variety was statistically different compared with the other four varieties for all the parameters studied. In selecting or designing equipment for processing, Obolo variety will require separate equipment different from that of the other four varieties. Additionally, the study provides pertinent data for use in the selection and designing of machines for processing groundnut kernels. \u0000 \u0000 \u0000 \u0000 Key words: Postharvest processing equipment, geometric mean diameter, bulk density, frictional properties, groundnut kernels, angle of repose.","PeriodicalId":8649,"journal":{"name":"Australian Journal of French Studies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43130087","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Conceptualization and designing of a beef quality determination framework based on beef supply chain in Tanzania 基于坦桑尼亚牛肉供应链的牛肉质量确定框架的构想与设计

4区文学

Australian Journal of French Studies Pub Date : 2020-11-30 DOI: 10.5897/ajfs2020.2003

T. Mwashiuya J., Mwaluko G., V. S.

{"title":"Conceptualization and designing of a beef quality determination framework based on beef supply chain in Tanzania","authors":"T. Mwashiuya J., Mwaluko G., V. S.","doi":"10.5897/ajfs2020.2003","DOIUrl":"https://doi.org/10.5897/ajfs2020.2003","url":null,"abstract":"A framework for determining the quality of beef was developed based on the assessment of Beef Supply Chain (BSC) between the slaughter and retail points. In this respect, slaughtering, distribution, retailing and consumer preferences models were developed for assessing the beef processing designed features (BPDFs) across the BSC specifically in Slaughtering Facilities (SFs), Beef Distributing Facilities (BDFs), and Beef Retailing Premises (BRPs) in Dar es Salaam and Mbeya cities. The organized ideas, rules and beliefs to a set known as a framework for determining the quality of beef was one of the outcomes of this study. This study suggests that the claim that beef-quality is a complex phenomenon and cannot be objectively determined is not always correct. Applicability of the designed framework is useful as it avoids mistakes and misunderstanding resulting from the desire to measure the quality of object. The study proposed the development of other frameworks for beef quality determination across other processing units (breeding, grazing, cattle transportation and post retailing activities for its preparation at household levels). \u0000 \u0000 \u0000 \u0000 Key words: Beef quality determination, slaughtering facilities, beef distribution facilities, beef retailing premises, compliance level.","PeriodicalId":8649,"journal":{"name":"Australian Journal of French Studies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.5897/ajfs2020.2003","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44886345","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Microbial analysis and factors associated with contamination of ready-to-eat chili pepper sauce in Buea municipality, Cameroon 喀麦隆布埃亚市即食辣椒酱污染的微生物分析和相关因素

4区文学

Australian Journal of French Studies Pub Date : 2020-11-30 DOI: 10.5897/AJFS2020.1989

Tendongfor Nicholas, Ndikaka Vannessa Emlah, Nyassa Raymond Babila, H. Meriki, Tiapang Laura Mbino, Yanou Kamdep Pamela

{"title":"Microbial analysis and factors associated with contamination of ready-to-eat chili pepper sauce in Buea municipality, Cameroon","authors":"Tendongfor Nicholas, Ndikaka Vannessa Emlah, Nyassa Raymond Babila, H. Meriki, Tiapang Laura Mbino, Yanou Kamdep Pamela","doi":"10.5897/AJFS2020.1989","DOIUrl":"https://doi.org/10.5897/AJFS2020.1989","url":null,"abstract":"Chili peppers sauce is a dietary complement largely consumed in Cameroon. It is consumed in a powder or wet (pepper sauce) form or directly introduced into cooked food. In this study, the microbiological quality of chili pepper sauce used as food complement in the Buea municipality was assessed. The study was an observational and cross-sectional study involving 70 chili pepper sauce samples from food vendors. The samples were cultured on Salmonella-Shigella agar, violet red bile agar, plate count agar and the colonies isolated were enumerated and identified using the Enterosystem 18R. Factors associated with microbial count were identified using a multiple linear regression model. Bacteria isolate from chili pepper sauce were mainly Entrobacter cloacae (31.57%), Citrobacter freundii (15.78%) and Klebsiella pneumonia (15.78%) and other Enterococcal species. Factors associated with bacteria count were: age of the vendor, number of customers served, types of food and food storage conditions (covering, heating, type of storage containers). Chili pepper sauce used as food complement in Buea Municipality were contaminated with Enteric microorganisms and may represents a potential public health hazard to consumers. The presence of these microorganisms from chilli pepper sauce could result from poor handling. \u0000 \u0000 \u0000 \u0000 Key words: Chili pepper sauce, contamination, enteric bacteria, health hazard.","PeriodicalId":8649,"journal":{"name":"Australian Journal of French Studies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.5897/AJFS2020.1989","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46040217","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Proximate and phytochemical composition of selected indigenous leafy vegetables consumed in Malawi 在马拉维消费的选定的本土叶类蔬菜的近似和植物化学成分

4区文学

Australian Journal of French Studies Pub Date : 2020-10-31 DOI: 10.5897/AJFS2020.1979

L. E. C. Chatepa, K. Masamba

{"title":"Proximate and phytochemical composition of selected indigenous leafy vegetables consumed in Malawi","authors":"L. E. C. Chatepa, K. Masamba","doi":"10.5897/AJFS2020.1979","DOIUrl":"https://doi.org/10.5897/AJFS2020.1979","url":null,"abstract":"Indigenous vegetables are very important in nutritional wellbeing of low resource rural communities especially in developing countries. Most indigenous vegetables are also believed to contain health promoting compounds such as antioxidants. In this study, nutrient composition of three commonly consumed indigenous leafy vegetables in Malawi namely Amaranth (Amaranthus species), Black jack (Bidens pilosa) and Mwamuna aligone/gallant soldier (Galinsoga parviflora) was determined. Results showed that crude protein expressed on dry weight basis ranged from 15.83±0.19 to 19.04±0.33 with B. pilosa registering the highest value and G. parviflora the lowest. Results on mineral content showed that G. parviflora had the highest (18.84±0.40% DW) p<0.05 mineral/ash content compared to B. pilosa (13.35±0.07% DW) and Amaranthus spp. (15.48±0.14%). Amaranthus spp. had the highest crude fat (13.17±0.20%) content compared to B. pilosa and G. parviflora which had 9.00±0.29 and 8.97±0.25%, respectively. Antioxidant capacity in mg vitamin C Equiv./g DW, ranged from 49.403±0.105 to 59.186±0.0608 with G. parviflora registering the highest value compared to the other two indigenous vegetables. Total phenolic content ranged from 22639±26.0 to 28672±45.1 mg GAE/kg with Amaranthus spp. registering the highest value and G. parviflora the lowest. Results on anti-nutrient content with respect to phytic and oxalic acids showed that all the three indigenous vegetables contained low and safe levels of antinutrients. The study results have demonstrated the significance of these indigenous vegetables in human nutrition and health for rural people in Malawi. \u0000 \u0000 \u0000 \u0000 Key words: Indigenous vegetables, proximate composition, total phenolic compounds, antioxidant capacity, phytochemicals.","PeriodicalId":8649,"journal":{"name":"Australian Journal of French Studies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.5897/AJFS2020.1979","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45522184","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 7

Spoilage and microbial quality of crude palm oil from the North-west Region of Cameroon 喀麦隆西北地区粗棕榈油的腐败和微生物质量

4区文学

Australian Journal of French Studies Pub Date : 2020-10-31 DOI: 10.5897/ajfs2020.1993

Alima Senkoh Ngangjoh, Niba Aziwo Tatanja, A. R. Ejoh

{"title":"Spoilage and microbial quality of crude palm oil from the North-west Region of Cameroon","authors":"Alima Senkoh Ngangjoh, Niba Aziwo Tatanja, A. R. Ejoh","doi":"10.5897/ajfs2020.1993","DOIUrl":"https://doi.org/10.5897/ajfs2020.1993","url":null,"abstract":"In Cameroon, palm oil is extensively used in its crude form for food. The present study was carried out to access stakeholders’ perception of spoilage and the microbial quality of crude palm oil in the North-west Region of Cameroon. A random survey was carried out on 148 stakeholders of the crude palm oil marketing channel about their perception of crude palm oil spoilage. 79 samples were collected from different market sites in the region. Handlings of crude palm oil by the stakeholders were unhygienic and they had poor knowledge of the causes and reasons associated with its spoilage. The microbial contaminants isolated were Salmonella sp., Escherichia coli, Staphylococcus aureus, yeast, and Aspergillus niger, Aspergillus sulphureus and Aspergillus versicolor. The estimated overall bacterial load ranged from 17.14 × 104 to 36.41 ×104cfu/ml. The bacterial load of crude palm oil samples from each market was far above the minimum acceptable range stipulated by NAFDAC. There is need for these stakeholders to be educated on the health implications and risks associated with palm oil production and post-production handling. \u0000 \u0000 \u0000 \u0000 Key words: Crude palm oil, spoilage, microbiological quality, Northwest Region of Cameroon.","PeriodicalId":8649,"journal":{"name":"Australian Journal of French Studies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.5897/ajfs2020.1993","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48457044","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3