How Do Governments' Policy Priorities Change as the Energy Transition Progresses? A Cross-Country Comparison.

Today's energy transition is marked by two key processes: the maturation of the renewable electricity system, and the declining fit between the new and incumbent electricity systems. Given these processes, how do governments change their policy priorities as the transition progresses? Our comparative analysis of six EU member states shows that governments dynamically adapt their policy priorities based on changes in their socio-technical systems. Our initial findings suggest that governments follow a specific sequence of policy priorities in the energy transition.

Hydrolysis and diffusion of raffinose oligosaccharides family products in chickpeas, lentils, and beans under different pH and temperature steeping conditions.

Soaking pulses in water is a traditional practice widely used both by many households and by the food industry, and depending on the specific conditions used, can effectively reduce α-galactosides. Monitoring changes in α-galactoside content in pulses under different steeping conditions can provide insights into the degradation mechanisms and help overcome the barrier to consumption caused by digestive problems. In this study, we analyzed the impact of steeping at different temperatures (30, 45, 60, 75, and 90 °C) and at different pH (4.

Contrasting effects of polysaccharide components on the cooking properties of roots, tubers and bananas.

Background: Consumer preferences for boiled or fried pieces of roots, tubers and bananas (RTBs) are mainly related to their texture. Different raw and cooked RTBs were physiochemically characterized to determine the effect of biochemical components on their cooking properties.

Results: Firmness in boiled sweetpotato increases with sugar and amylose contents but no significant correlation was observed between other physicochemical characteristics and cooking behaviour.

Effect of Elevated Carbon Dioxide Exposure on Nutrition-Health Properties of Micro-Tom Tomatoes.

(1) Background: The anthropogenically induced rise in atmospheric carbon dioxide (CO) and associated climate change are considered a potential threat to human nutrition. Indeed, an elevated CO concentration was associated with significant alterations in macronutrient and micronutrient content in various dietary crops. (2) Method: In order to explore the impact of elevated CO on the nutritional-health properties of tomato, we used the dwarf tomato variety Micro-Tom plant model.