Le rôle des femmes musulmanes en turquie: identité et image de soi

Plutôt que de juger le port du voile comme signe de l'identité des femmes islamistes modernes, il conviendrait de rechercher l'explication de cet attachement dans l'idée de non-transitivité entre espace public et espace privé. Mais, précisément, l'identité s'affirme dans un espace social dérobé, qui n'est guère porteur d'avenir

Producción de lípidos estructurados con una baja relación de ácidos grasos omega-6/omega-3 mediante interesterificación enzimática

A structured lipid (SL) constituting omega fatty acids was synthesized by using linseed and grape seed oils as substrates via a lipase-catalyzed reaction. Lipozyme® TL IM was used as a biocatalyst. Good quadratic models predicting the incorporation of omega fatty acids were achieved via the Response surface methodology (RSM). The optimal conditions for targeted omega-6/omega-3 fatty acid ratio (2:1) were obtained at a substrate molar ratio 1.4, time 8.4 h, and enzyme amount 6.4%. The SL contained linoleic acid (43 g 100g-1), which was mainly located in the sn-2 position (40 g 100g-1). ?-Linoleic acid, and α-linolenic acid at the sn-2 position were 22 g 100g-1, and 11 g 100g-1, respectively. The oxidative stability of the SL, and SL with antioxidants was also investigated. The produced SL may be proposed as a source of a balanced intake of omega fatty acids and an ingredient in functional food formulations.Se sintetizaron lípidos estructurados (SL), formados por ácidos grasos omega, utilizando aceites de linaza y semillas de uva como sustratos a través de una reacción catalizada por lipasa. Se utilizó Lipozyme® TL IM como biocatalizador. Los buenos modelos cuadráticos que predecían la incorporación de los ácidos grasos omega se lograron a través de la metodología de superficie de respuesta (RSM). Se obtuvieron las condiciones óptimas para una proporción de ácidos grasos omega-6/omega-3 (2:1) con una relación molar de sustrato 1:4, tiempo de 8,4 h, y cantidad de enzima 6,4%. El SL contenía ácido linoleico (43 g·100 g-1), que se localizaba principalmente en la posición sn-2 (40 g·100 g-1). El ácido α-linoleico y el ácido ?-linolénico en la posición sn-2 fueron de 22 g·100 g-1y 11 g·100 g-1, respectivamente. También se investigó la estabilidad oxidativa del SL y SL con antioxidantes. El SL producido puede ser propuesto como una fuente para una ingesta equilibrada de ácidos grasos omega y un ingrediente en las formulaciones de alimentos funcionales

Towards the understanding of the behavior of bio-based nanostructures during in vitro digestion

The encapsulation of bioactive compounds in bio-based nanostructures is considered a hot topic in food technology, due to their huge potential in protecting the valuable bioactive compounds and providing new functionalities (e.g. increase of bioavailability). However, there are still some challenges that must be overcome before this technology can be entirely embraced by food industry, including the optimisation of nanostructures formulations to increase stability and bioactive compounds bioavailability and the risk assessment of their use in food. Therefore, in recent years, efforts are being directed to the evaluation of the in vitro behaviour of nanostructures during digestion/absorption. This evaluation can be challenging, however, there are opportunities to take advantage from the lessons learned from pharmaceutical industry and of the considerable progress in the development of more realistic in vitro models and in situ analysis techniques to more accurately predict the behaviour of bio-based nanostructures once ingested.Ana C. Pinheiro acknowledge the Foundation for Science and Technology (FCT) for her fellowship (SFRH/BPD/101181/2014). This work was supported by Portuguese Foundation for Science and Technology (FCT) under the scope of the Project PTDC/AGR-TEC/5215/2014 and of the strategic funding of UID/BIO/04469/2013 unit, and COMPETE 2020 (POCI-01-0145-FEDER-006684) and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020 — Programa Operacional Regional do Norte. The authors would also like to thank the investment project n° 017931, co-funded by Fundo Europeu de Desenvolvimento Regional (FEDER) through Programa Operacional Competitividade e Internacionalização (COMPETE 2020).info:eu-repo/semantics/publishedVersio

Production of structured lipid with a low omega-6/omega-3 fatty acids ratio by enzymatic interesterification

A structured lipid (SL) constituting omega fatty acids was synthesized by using linseed and grape seed oils as substrates via a lipase-catalyzed reaction. Lipozyme® TL IM was used as a biocatalyst. Good quadratic models predicting the incorporation of omega fatty acids were achieved via the Response surface methodology (RSM). The optimal conditions for targeted omega-6/omega-3 fatty acid ratio (2:1) were obtained at a substrate molar ratio 1.4, time 8.4 h, and enzyme amount 6.4%. The SL contained linoleic acid (43 g 100g-1), which was mainly located in the sn-2 position (40 g 100g-1). ?-Linoleic acid, and α-linolenic acid at the sn-2 position were 22 g 100g-1, and 11 g 100g-1, respectively. The oxidative stability of the SL, and SL with antioxidants was also investigated. The produced SL may be proposed as a source of a balanced intake of omega fatty acids and an ingredient in functional food formulations

"Belonging” in the gentrified Golden Horn/Halic neighbourhoods of Istanbul

Mainstream gentrification research predominantly examines experiences and motivations of the middle-class gentrifier groups, while overlooking experiences of non-gentrifying groups including the impact of in situ local processes on gentrification itself. In this paper, I discuss gentrification, neighbourhood belonging and spatial distribution of class in Istanbul by examining patterns of belonging both of gentrifiers and non-gentrifying groups in historic neighbourhoods of the Golden Horn/Halic. I use multiple correspondence analysis (MCA), a methodology rarely used in gentrification research, to explore social and symbolic borders between these two groups. I show how gentrification leads to spatial clustering by creating exclusionary practices and eroding social cohesion, and illuminate divisions that are inscribed into the physical space of the neighbourhood

Turkish women's predicament

To the foreign observer, Turkish women constitute an anomaly amongst Muslim societies. Since the creation of the Turkish Republic in 1923, Turkey has engaged in a project of modernization and secularization. As part and parcel of this process of modernization, Turkish women have been granted social, political, and legal rights. Despite Kemalist reforms of the 1920s, the basics of male domination stayed intact. It is this paradoxical character of Kemalist reforms that this article emphasises. The legal equality granted to Turkish women did not succeed in their emancipation. The image of Turkey as the only modern, secular, democratic country in the Islamic Middle East has been an effective distortion, concealing many truths about Turkey. The author proposes that the Mediterranean culture, the Islamist traditions, and the Kemalist ideology act together in perpetuating the oppression of women in Turkey and keep patriarchy intact

Production of human fat milk analogue containing α-linolenic acid by solvent-free enzymatic interesterification

Human milk fat (HMF) analogue was synthesized by lipase-catalysed interesterification of tripalmitin with extra virgin olive oil, and flaxseed oil in a solvent-free media. Lipozyme (R) TL IM, immobilized sn-1,3 specific lipase, was used as biocatalysts. Substrate molar ratio, reaction temperature and reaction time were used to model and to optimize the reaction conditions via response surface methodology. Good quadratic models were obtained for the incorporation of palmitic acid and alpha-linolenic acid. At the optimal conditions generated from the model, the palmitic acid and alpha-linolenic acid contents of the product were found to be 25.2 g/100 g and 15.9 g/100 g, respectively. The chemical properties (free fatty acid, iodine value, and saponification value), sn-2 positional fatty acid composition, and sterol composition of the final structured lipid (SL) were determined. Furthermore, the oxidative stability of the SL and the SLs with antioxidants (BHT, gallic acid, and rosemary extract) was evaluated. The peroxide and thiobarbituric acid reactive substances (TBARS) values of the SLs showed they had antioxidant activity on the SL. The HMF analogue synthesized in this study may have potential use in infant formulas to provide omega-3 fatty acids (alpha-linolenic acid). (C) 2013 Elsevier Ltd. All rights reserved.WOS:0003219912000272-s2.0-8487978098

L’adhésion de la Turquie à l’Union européenne : mythe ou réalité ?

Au cours des cinq dernières décennies, la Turquie n’a cessé de montrer son désir profond de devenir un Etat membre de l’Union européenne. Cette étude aura pour but de mettre en exergue l’évolution des relations euro-turques depuis 1959 à nos jours étant précisé que le point de départ sera marqué par le traité d’Ankara, signé en 1963, connu également sous le nom de Traité d’association. En effet, bien que la candidature turque occupe une place importante dans les débats européens, les bases juridiques de la relation euro-turque ne sont quasiment jamais évoquées. La recherche portera également sur les évolutions survenues dans le sillage du Conseil Européen d’Helsinki (1999) qui accorda à la Turquie le statut de candidate à l’adhésion. Malgré de substantielles évolutions positives, les négociations avancent au ralenti. L’adhésion de la Turquie à l’Union européenne ne pourra donc être clairement envisagée que lorsque des réformes réelles et concrètes auront été engagées en Turquie. En effet, même si ces dernières années ont profondément transformé le paysage turc dans de nombreux domaines, on s’aperçoit que les pratiques ne sont pas encore à la hauteur des législations communautaires. Enfin, la persistance du gouvernement turc à ne pas se conformer aux recommandations européennes sur des sujets très sensibles semble remettre en cause la probabilité d’adhésion de la Turquie au sein de l’Union européenne.In the past five decades, Turkey has consistently demonstrated its deeply felt desire to become a European Union Member State. The purpose of the present study is to highlight the development of Euro-Turkish relations from 1959 to nowadays, it being specified that the starting point of this study is the Ankara Treaty, signed in 1963, also known as the Association Treaty. Indeed, although Turkey candidacy is now an important part of the European debates, the legal basis of the Euro-Turkish relations are rarely mentioned. The study will also focus on the developments that occurred when the Helsinki European Council of December 1999 stated that Turkey was a candidate for accession to the European Union. Despite substantial and positive developments, the negotiations are progressing very slowly. Therefore, the Turkish accession to the European Union will only be actively considered, when Turkey incurs tangible and real reforms. Indeed, even though changes in recent years have profoundly transformed the Turkish landscape in many areas, it has been noticed that its practices are still not up to Community legislation. Finally, the likelihood of Turkey’s accession to the European Union seems to be questioned by the Turkish government persistence not to comply with European recommendations on highly sensitive issues

Antioxidant potential of rosehip seed extract in stabilisation of flaxseed oil

The aim of this study was to evaluate the usage of rosehip seed powder (RSP) extract in flaxseed oil to retard lipid oxidation. The acetone extract of the RSP (500 mg kg(-1); 1000 mg kg(-1)) was used. Synthetic antioxidant BHT (200 mg kg(-1)) was added into the flaxseed oil to evaluate the antioxidant potential of the RSP extract. The peroxide value (PV), TBARS value, and p-anisidine value (p-AV) of the flaxseed oil were analysed during 12 days of storage. The total oxidation (TOTOX) value was also calculated. The sample with the RSP (500 mg kg(-1); 1000 mg kg(-1)) generally showed lower PV, p-AV, and TOTOX value than the control sample and sample with the BHT. These results indicated that the RSP may be used in edible oils to prevent lipid oxidation as a source of natural antioxidants.WOS:0004341033000052-s2.0-8504705505