Search results for "Aliment"
showing 10 items of 1752 documents
Drying kinetics and physico-chemical quality of mango slices
2019
Mango (Mangifera indica L.) is an important tropical fruit consumed worldwide and grown in Italy only in Sicily, where the areas of the Tyrrhenian coast have proved to be suitable to produce valuable fruits. Mango fruit has a pleasant aroma and taste, which are important qualities for consumer’s sensorial acceptance. However, they are highly perishable, prone to progressive undesired changes if stored untreated, resulting in around 25% postharvest losses, which is further increased during storage and transportation. An alternative for reducing the above-mentioned undesired changes is the dehydration of the cut fruit, which reduce the fruit water activity, thereby avoiding the deteriorative …
Al di là del sintomo. Il gruppo psicodinamico nelle dipendenze
2012
I Disturbi da Uso di Sostanze (DUS) e i Disturbi del Comportamento Alimentare (DCA) presentano delle caratteristiche comuni. Essi infatti si manifestano attraverso un attacco al corpo, presentano un’insorgenza in età adolescenziale o tardo adolescenziale e una prevalenza associata rispettivamente al genere maschile e femminile. In una prospettiva psicodinamica, ciò che soprattutto accomuna i DUS e i DCA (insieme ai disturbi psicosomatici) è il fatto di poter essere considerati dei disturbi di secondo livello, dei quadri sintomatologici di copertura rispetto ad una sofferenza psichica sottostante. In questo senso possono essere considerate delle modalità di auto-terapia e autoregolazione emo…
Validation of the Dutch eating behavior questionnaire for children (DEBQ-C) for use with Spanish children Validación del cuestionario holandés de com…
2011
Introduction: The Dutch Eating Behaviour Questionnaire for children was developed by Van Strien and Oosterveld (2008) to measure three different eating behaviors (emotional eating, restrained eating and external eating); it is an adaptation of the DEBQ for adults. Objective: The purpose of this study is to analyze the psychometric properties of the Dutch Eating Behavior Questionnaire for Children (DEBQ-C) with a Spanish sample. Method: The DEBQ-C was administered to 473 children (240 boys and 233 girls), from 10 to 14 years old. The sample included a Clinical Overweight Group (COG; n = 81) comprising children who were receiving weight loss treatments, a Non Clinical Overweight Group (NCOG, …
Fast and accurate methodology for direct mercury determination in hair and nails
2015
AbstractA solvent-free, easy, fast and waste-free methodology was developed for the determination of total mercury levels in hair and nails. Samples were taken from several volunteers and directly analysed, with levels of mercury in the range between 0.5 and 8 ng/mg. The influence of quantity of hair, as well as the addition of small amount of solvent and the necessity of previous treatment were studied. Also, a history of mercury exposure was provided by the distance of the hair from the scalp of each volunteer, the results of which were correlated with fish consumption. Furthermore, a short study of mercury in nails was carried out and correlated to the results from hair mercury levels. A…
Le recours aux catégories dans la gestion du choix au cours d’un repas au restaurant
2012
Ce travail, ancre dans le champ de l’Analyse Conversationnelle (Sacks, 1992), s’interesse a une question centrale a laquelle les clients sont perpetuellement confrontes lors de la prise d’un repas au restaurant : le choix. Plus precisement, nous nous interessons a son caractere situe et a son deploiement en interaction en nous basant sur un corpus audiovisuel collecte en situation « naturelle » de production, lors de repas au restaurant, afin d’etudier la parole-en-interaction telle qu’elle est localement produite et organisee par les participants (Heath, Hindmarsch & Luff, 2010). Apres avoir expose le lien entre identite et alimentation et la notion de categorisation telle qu’elle a ete de…
Effect of energy density on liking and on caloric adjustment conditioning after sweet beverage exposure in children aged 8-11 y
2014
The contribution of sweet beverages to weight gain in children and adolescents is controversial. The present study was conducted to study, in 8-11 year-old children, the influence of energy conditioning on liking and on caloric adjustment after sweet beverages exposure. We also studied the stability of the conditioning effects after a period without exposure and an extinction period. Children (n = 44) were exposed to 2 flavored sweetened beverages: a high energy version (HE: 150kcal) and a no energy version (NE: 0kcal). During a 4-wk conditioning period, children were exposed either 2 or 7 times to each beverage. During a 3-wk stability period children were not exposed to any beverage. Duri…
Notre cerveau est-il responsable de nos préférences alimentaires ?
2016
Publication du texte correspondant à la présentation invitée à destination d'un public professionnel lors des 18e entretiens de Nutrition de l'Institut Pasteur de Lille le 9 juin 2016 à Lille (France); Notre cerveau est-il responsable de nos préférences alimentaires ?
Eficacia de la retroalimentación formativa para mejorar estrategias de competencia lectora en enseñanza secundaria
2013
El objetivo general de la presente tesis doctoral es analizar la efectividad de la retroalimentación formativa para mejorar estrategias de competencia lectora en estudiantes de Enseñanza Secundaria. La investigación actual (Vidal-Abarca, Mañá y Gil, 2010) y los resultados de la evaluación del programa PISA (OECD, 2010), han mostrado que es necesario diseñar intervenciones para fomentar que los estudiantes españoles se conviertan en lectores competentes. La retroalimentación formativa constituiría un procedimiento instruccional apropiado para promover la adquisición de estrategias de auto-regulación dirigidas a mejorar la competencia lectora (Butler y Winne, 1995). Específicamente, el presen…
Characterization and improvement of non-conventional Saccharomyces yeasts to solve new challenges in the wine industry: Application of omics technolo…
2021
Las levaduras Saccharomyces participan en procesos fermentativos de valor en la industria alimentaria, como la elaboración de vino. La industria del vino utiliza levaduras seleccionadas para realizar la fermentación del vino de forma controlada y para producir un vino homogéneo. En la actualidad, S. cerevisiae es la especie del género Saccharomyces más utilizada en la industria vitivinícola para llevar a cabo el proceso fermentativo, por ser muy resistente al etanol, compuesto tóxico que se produce durante las fermentaciones. Hoy en día, como consecuencia del cambio climático, los vinos finales contienen niveles de alcohol y pH más altos y una acidez total menor a la esperada, característic…
High-impact wine aroma production by Saccharomyces yeasts and generation of yeast hybrids for industrial application
2022
El vino se diferencia de la mayoría de las bebidas fermentadas, como por ejemplo de la cerveza, por su gran complejidad y diversidad aromática. En su aroma se distinguen aquellos compuestos que constituyen la nota vinosa, base similar en todos los vinos, y los aromas de alto impacto, compuestos menos abundantes, pero de potentes notas florales y frutales. Así, el aroma del vino se produce a lo largo de la vinificación, en su mayor parte durante la fermentación alcohólica y en él influyen principalmente la variedad de uva y la acción de la levadura. Las levaduras han sido explotadas durante muchos años por el ser humano para la producción de vino, y en el caso de la fermentación las cepas ví…