Suchergebnisse

This contribution addresses the strategical, political, and cultural significance of the Åland Islands between Russia, Sweden, and Finland from 1809 to the present day. During the first half of the 19th century, Russia fulfilled, with the conquest of the Åland Islands, one of its military goals which had been in place since the Petrine period, namely, to push forward the country's military control as far as to the Western border of Finland in order to secure Russia's capital St. Petersburg, and to threaten the capital of the kingdom of Sweden, Stockholm, in order to prevent a Swedish act of revenge for the loss of Sweden's control of the Eastern Baltic during the Great Northern War. At the same time, the islands were, in a political and cultural sense, an important ingredient of the upcoming Swedish and Finnish national movements. After the loss of Finland, the countries had tried to find solace in national culture and past glories. In this respect, the question of why Sweden, during the Finnish Civil War, sent troops to the Åland Islands can be interpreted as part of Sweden's anti-Russian military agenda as well as being part of its cultural mission to protect the islands against Finnish and Russian attempts to make the island part of Finnish or Russian culture, and to subdue the overwhelmingly-Swedishspeaking population in the context of a Finnish national state. This Swedish-Finnish opposition, though, turned, during the interwar period, into a secret collaboration against Russian military interests in the Eastern Baltic region, whereby the control of the Åland Islands played a central role. Despite minor yet critical situations, the islands have enjoyed relative calm ever since. However, the outbreak of Russia's Ukrainian War threatens to cast doubt once again on the islands' status.

Peanut grains are an excellent source of proteins and lipids. Before consumption, peanuts are subjected to a roasting process to acquire desirable sensory characteristics, in addition to eliminating microorganisms present. However, this processing step can cause various changes in lipid and protein fraction of grains, which are not totally elucidated in the literature. This study evaluated parameters such as the lipid acidity, peroxide value, primary (K232) and secondary (K270) products of lipid oxidation, fatty acid profile, reducing sugars, browning index, protein solubility, protein content and intention to purchase of peanut kernels with four colors of testa (striped, rose, red and black), subjected to the roasting process in microwave or oven. After processing, there was a reduction in lipid acidity and unsaturated fatty acids and an increase in saturated fatty acids, peroxide value, K232 and K270 in oil. There was a reduction in protein solubility and reducing sugars, with an increase in browning index. The purchase intention was higher for microwave-roasted red and rose peanut grains, which makes this form of processing interesting due to its convenience and speed.