Migrants as suspects? A participatory consensus conference to promote well-being and inclusion.

One consequence of the securitarian approach against terrorism is the conflictual request both to "spot radicals" and build social cohesion in local communities. As a result, migrants' communities feel discriminated and treated as a "suspect community". The European Project PROVA addressed the prevention of violent radicalization in youth, involving professionals and representatives of local communities, and producing Guidelines in order to contrast the marginalization of suspected communities. The empirical research refers to an innovative way to carry out the Participatory Consensus Conference (PCC), used to define Guidelines aimed at identifying suitable recommendations, costs and benefits for the foreseen policies. Participants were 12 stakeholders (Local Authorities, Juvenile Justice System, NGOs, and Educational Institutions). Methods: the PCC used a scientific process for achieving an agreement with a participatory approach. The final outcomes consisted in the definition of recommendations on the social cohesion among citizens, and the sensitiveness toward migrants' isolation and fear.

Assessing the Rheological Properties of Durum Wheat Semolina: A Review.

Empiric rheology is considered a useful tool for assessing the technological quality of wheat. Over the decades, several tests have been adapted from common to durum wheat, and new approaches have been proposed to meet the needs of the players of the durum wheat value chain. Breeders are looking for reliable methods to test the functional quality of wheat lines at early stages, where there are limited amounts of sample; millers need fast and reliable methods for checking wheat quality right at the point of the receiving station; and pasta-makers are looking for suitable methods to predict end product quality. This review provides an overview of the strengths and weaknesses of the rheological tests currently used to evaluate the quality of durum wheat semolina, with the emphasis on Europe. Moreover, the relationships among the parameters obtained from different rheological approaches are extrapolated from the literature and integrated with the data obtained from 74 samples of durum wheat semolina. Although numerous efforts have been made to propose rapid and reliable tests for semolina characterization, the ideal test has yet to be proposed, indicating that researchers and pasta companies need to focus on perfecting the way to assess the quality of durum wheat and pasta.

Application of near-infrared handheld spectrometers to predict semolina quality.

BACKGROUND: Durum wheat semolina is the best raw material for pasta production and its protein content and gluten strength are essential for cooking quality. The need to develop rapid methods to speed up quality control makes near-infrared spectroscopy (NIR) a useful method that is widely accepted in the cereal sector. In this study, two non-destructive and rapid technologies, a low-cost sensor providing a short wavelength NIR range (swNIR: 700-1100 nm) and a handheld NIR spectrometer (NIR: 1600-2400 nm), were employed to evaluate semolina quality. The spectra data were correlated with chemical (protein content) and rheological parameters (i.e., Gluten Index, Alveograph®, Sedimentation test, GlutoPeak®). A partial least squares (PLS) model was used to compare the efficacy of swNIR and NIR. RESULTS: The protein content was the reference parameter that correlated best with the spectra data and provided the best regression model (r model = 0.9788 for NIR and 0.9561 for swNIR). GlutoPeak indices also correlated well with spectral data, particularly with swNIR spectra. A provisional multivariate model was applied to classify semolina samples in quality classes by using their spectra. Better modeling efficiency was obtained for swNIR. CONCLUSION: The results highlighted the advantages of a pocket-sized low cost sensor (swNIR), which is easier to use directly at the sample source than laboratory instruments or more expensive portable devices. © 2020 Society of Chemical Industry.

Light Drones for Basic In-Field Phenotyping and Precision Farming Applications: RGB Tools Based on Image Analysis.

Plant phenotyping has garnered major attention in recent years, leading to developing new strategies to measure and assess plant traits of interest. For data acquisition of large fields, devices and sensors are required that deliver detailed and reproducible temporal and spatial information on the cultivated crop. This work proposes the potential use of low-cost light drones for in-field phenotyping applications on cereal crops. The proposed method allows to obtain precise measurements of color and height of the plants for the individual plots. The method is based on a color calibration algorithm (TPS-3D interpolating function) and a 3D ortho image reconstruction. The method has been applied on an experimental field with durum and soft wheat parcels obtaining information on real color (with an error lower than 12/256) and height for each single plot.

Bio-Functional and Structural Properties of Pasta Enriched with a Debranning Fraction from Purple Wheat.

A colored and fiber-rich fraction from the debranning of purple wheat was incorporated at 25% into semolina- and flour-based pasta produced on a pilot-plant scale, with the aim of increasing anthocyanin and total phenolic content with respect to pasta obtained from whole pigmented grains. The debranning fraction impaired the formation of disulfide-stabilized protein networks in semolina-based systems. Recovery of phenolics was impaired by the pasta making process, and cooking decreased the phenolic content in both enriched samples. Cooking-related losses in anthocyanins and total phenolics were similar, but anthocyanins in the cooked semolina-based pasta were around 20% of what was expected from the formulation. HPLC (High Performance Liquid Chromatography) profiling of phenolics was carried out on extracts from either type of enriched pasta both before and after cooking and indicate possible preferential retention of specific compounds in each type of enriched pasta. Extracts from cooked samples of either enriched pasta were tested as inhibitors of enzymes involved in glucose metabolism and uptake, as well as for their capacity of suppressing the response to inflammatory stimuli. Results of both biological tests indicate that the phenolics in extracts from both cooked pasta samples had inhibitory capacities higher than extracts of the original debranning fraction at identical concentrations of total bioactives.

Community-based strategy to prevent deliberate self-harm in adolescence: an inquiry to find risk factors at school.

BACKGROUND: Self-harm behaviors consist of parasuicidal behaviors, which represent "a deliberate destruction of body tissue, with or without suicidal intent". A theoretical model is the Experiential Avoidance Model. The most frequent risk factors are school distress, poor social integration, poor social and family support, drugs use, sexual abuse, altered sense of life and death, bad relationship with the body and unsolved body mentalization process. OBJECTIVES: The objective of the present study was to perform an analysis of risk factors for self-harm behaviors, to help plan preventive actions. PATIENTS AND METHODS: One questionnaire with specific scales was employed for students, whereas three semi-structured interviews were employed for teachers, all on distress perception and self-harm in school. RESULTS: Data analysis confirms an association between self- cutting and alcohol use, sexual harassments, school dropout, threatening people, incommunicability with family members and negative relationship with the body and suicide attempts, with a clear tendency for males. In the interviews, teachers highlight self-injury as a dysfunctional relationship with the body and observe several risk markers of psychological distress. CONCLUSIONS: The results confirm the available literature data, while noting that self-harming is a preponderantly male behavior. The results also signal the need to create opportunities to instruct teachers to combat the resistances and stereotypes of psychological distress.

Fructan biosynthesis and degradation as part of plant metabolism controlling sugar fluxes during durum wheat kernel maturation.

Wheat kernels contain fructans, fructose based oligosaccharides with prebiotic properties, in levels between 2 and 35 weight % depending on the developmental stage of the kernel. To improve knowledge on the metabolic pathways leading to fructan storage and degradation, carbohydrate fluxes occurring during durum wheat kernel development were analyzed. Kernels were collected at various developmental stages and quali-quantitative analysis of carbohydrates (mono- and di-saccharides, fructans, starch) was performed, alongside analysis of the activities and gene expression of the enzymes involved in their biosynthesis and hydrolysis. High resolution HPAEC-PAD of fructan contained in durum wheat kernels revealed that fructan content is higher at the beginning of kernel development, when fructans with higher DP, such as bifurcose and 1,1-nystose, were mainly found. The changes in fructan pool observed during kernel maturation might be part of the signaling pathways influencing carbohydrate metabolism and storage in wheat kernels during development. During the first developmental stages fructan accumulation may contribute to make kernels more effective Suc sinks and to participate in osmotic regulation while the observed decrease in their content may mark the transition to later developmental stages, transition that is also orchestrated by changes in redox balance.

Quality and nutritional properties of pasta products enriched with immature wheat grain.

In this study, nutritional and sensory properties of pasta enriched with 30% immature wheat grain (IWG), a natural source of fructo-oligosaccharides (FOS), are evaluated. Colour and cooking quality, nutritional value and glycaemic index (GI) of pasta were assessed in comparison with commercially enriched inulin and 100% wholewheat pastas. IWG integration induced deep changes in colour, without negatively affecting the cooking quality of pasta, and promoted nutritional quality by increasing the fibre content; IWG pasta presented a remarkable leaching of FOS in cooking water, thus providing only 1 g of FOS per serving. IWG pastas showed a GI of 67 (dried) and 79 (fresh), not significantly different from commercial pasta products. IWG can be considered an interesting ingredient to obtain functional products 'naturally enriched' in FOS and fibre. Results about FOS leaching suggest that, in dealing with functional effects, the actual prebiotic content should be carefully considered on food 'as eaten'.

Properties of the protein and carbohydrate fractions in immature wheat kernels.

The time course of compositional changes in the polysaccharide and protein fractions, and of changes in protein structural properties, was investigated in grains of two Italian durum wheat cultivars, Ofanto and Duilio, and the pattern of changes was found to be specific to each cultivar. The fructo-oligosaccharide content in ripening kernels was different between cultivars, as was the pattern of starch accumulation. Evaluation of gluten proteins by Western-blotting using broad-specificity anti-gliadin antibodies showed the sudden appearance of immunoreactive proteins during ripening. Protein surface hydrophobicity and thiol content and accessibility were evaluated in conditions apt at assessing changes in protein interaction and/or in aggregative patterns. Proteins in the two cultivars showed differences in their surface hydrophobicity and in their content of accessible thiols. The simultaneous evaluation of changes in the individual components indicates that use of immature grains for the production of functional foods will require accurate monitoring of the rapidly evolving biopolymer patterns, and careful choice of the cultivar.