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Artful Works and Dialogue about Art as Experience
Volume Editors: and
Awarded an Honorable Mention for the 2022 Society of Professors of Education Outstanding Book Award

Imagining Dewey features productive (re)interpretations of 21st century experience using the lens of John Dewey’s Art as Experience, through the doubled task of putting an array of international philosophers, educators, and artists-researchers in transactional dialogue and on equal footing in an academic text. This book is a pragmatic attempt to encourage application of aesthetic learning and living, ekphrasic interpretation, critical art, and agonist pluralism.

There are two foci: (a) Deweyan philosophy and educational themes with (b) analysis and examples of how educators, artists, and researchers envision and enact artful meaning making. This structure meets the needs of university and high school audiences, who are accustomed to learning about challenging ideas through multimedia and aesthetic experience.

Contributors are: James M. Albrecht, Adam I. Attwood, John Baldacchino, Carolyn L. Berenato, M. Cristina Di Gregori, Holly Fairbank, Jim Garrison, Amanda Gulla, Bethany Henning, Jessica Heybach, David L. Hildebrand, Ellyn Lyle, Livio Mattarollo, Christy McConnell Moroye, María-Isabel Moreno-Montoro, María Martínez Morales, Stephen M. Noonan, Louise G. Phillips, Scott L. Pratt, Joaquin Roldan, Leopoldo Rueda, Tadd Ruetenik, Leísa Sasso, Bruce Uhrmacher, David Vessey, Ricardo Marín Viadel, Sean Wiebe, Li Xu and Martha Patricia Espíritu Zavalza.
Part 4 Dissonance & Reflection
In: Imagining Dewey
Part 5 Time, Space, & Nature
In: Imagining Dewey
Part 6 Transformation & the Work of Art
In: Imagining Dewey
In: Imagining Dewey
Part 1 Art Is/Is Not Experience
In: Imagining Dewey
Part 2 Performance & Happenings
In: Imagining Dewey
Part 3 Encounters & Relationships
In: Imagining Dewey

Deoxynivalenol (DON) and its modified forms deoxynivalenol-3-glucoside (DON-3G) and 3-acetyl-deoxynivalenol (3-ADON) are common contaminants in Norwegian oats. In order to provide more information about the fate of these mycotoxins during oat processing, the levels of DON, DON-3G, 3-ADON and the sum of them (total DON) were determined using LC-HRMS/MS at different processing steps. Oat groat was softened by either steaming or conditioning, rolled into flakes of two thicknesses, and subsequently cooked to produce flake porridges. Flour of oat groat (untreated or kilned) was cooked to flour porridges. The flaking process had major effect on the mycotoxin levels in resulting flakes, with significant impact for type of softening regime, but not for flake size. Steam-softening caused the largest reduction of DON, DON-3G and total DON in flakes, retaining 41, 60 and 46%, respectively, compared to oat groat. In contrast, 3-ADON in flakes was most reduced by conditioning, to 29% of the levels in oat groat. Cooking to porridge from flakes did not result in any additional mycotoxin reduction, though significant impact of flake size was shown in the final porridges, with highest reduction of total DON in the porridges originating from steamed thick flakes. Cooking porridge from untreated oat flour gave significant reduction in mycotoxin levels, however not for kilned oat flour which had already undergone reduction during kilning. In conclusion, the study shows that processes involving heat-treatment, i.e. kilning, steaming or cooking, efficiently reduced total DON in oats during flaking and porridge cooking, and reduction is dependent on previous processing steps.

In: World Mycotoxin Journal