Search results for "Aliment"
showing 10 items of 1752 documents
¿Cómo abordan los textos de Educación Primaria la competencia en alimentación y actividad física?
2018
La incorporación de las competencias básicas al currículo escolar ha planteado la necesidad de definir las competencias en salud que el estudiante debe alcanzar cuando finalice la enseñanza obligatoria. De ahí que este grupo de investigación haya elaborado unos estándares de competencias que tratan de dar respuesta a los principales problemas de salud. Para ello se ha elaborado un instrumento que permite analizar si dichas competencias están presentes en los recursos educativos, concretamente en los libros de texto, con la finalidad de obtener información sobre la visión y el abordaje que estos presentan sobre la promoción de hábitos de vida saludable. El presente trabajo estudia el tratami…
Effets de la variabilité interindividuelle de la salive humaine (flux et composition) sur la libération d’arômes et la perception de la flaveur chez …
2018
International audience
Studio delle popolazioni di lieviti di interesse enologico sull’isola di linosa
2011
Mediterranean diet impact on cardiovascular diseases: a narrative review
2017
Cardiovascular disease (CVD) accounts for more than 17 million deaths per year worldwide. It has been estimated that the influence of lifestyle on CVD mortality amounts to 13.7% for smoking, 13.2% for poor diet, and 12% for inactive lifestyle. These results deeply impact both the healthy status of individuals and their skills in working. The impact of CVD on productivity loss accounts for the 24% in total costs for CVD management. Mediterranean diet (MedD) can positively impact on natural history of CVD. It is characterized by a relatively high consumption of inexpensive and genuine food such as cereals, vegetables, legumes, nuts, fish, fresh fruits, and olive oil as the principal source of…
The impact of sugar and fat reduction on perception and liking of biscuits
2014
Abstract Reducing the fat and/or sugar content in biscuits can be a way to improve their nutritional composition. Seventy-nine consumers of biscuits were recruited to study the impact of these reductions on liking and perception. Four categories of products were selected from a wide range of biscuits available at the French market. Three to six variants of each type of biscuit were produced based on reduced content of sugar, fat or both. Consumers tested the samples under laboratory conditions (6 sessions), recording their liking during initial sessions and crispiness, sweetness and fat perception during latter sessions. Sugar-reduced biscuits were perceived as less sweet than standard bisc…
Que peut le corps face au processus de vieillissement ? Les limites du corps « vieux » et ses conséquences dans le domaine de l’alimentation
2014
National audience
L’instrumentum métallique lié à la cuisine en Gaule romaine
2013
The metal finds associated to storage, food and liquids preparation and cooking comprise multipurpose and specific instruments. The first two phases are illustrated by rather few utensils: buckets, barrels, jugs and boilers, knives and other cleavers. Three cooking patterns are used for the third phase. The first one, simmering, needs hinged cauldrons, assembled or in one piece, maintained above the hearth by suspension chains, but also cauldrons and pots (jars) put down on cooking stands. Grilling needs gridirons, firedogs, braziers and roast spits. At last, for quick cooking with the supply of fat or water which allow to sear food pans and cooking stands are mainly being used. Small imple…
Interazione fra il lisozima estratto da uovo e da alcuni macrocomponenti di mosti e vini
2009
I trucioli in affinamento modificano la componente polifenolica e sensoriale dei vini, ma le differenze non sono sempre apprezzabili. La micro-ossigenazione migliora le caratteristiche cromatiche, anche se comporta una diminuizione di flavani e antociani monomeri. La feccia fine favorisce ulteriormente la stabilità e migliora il profilo sensoriale.
La macerazione post-fermentativa prolungata come strategia innovativa per il miglioramento dei vini rossi
2018
Lo scopo del presente studio è stato quello di valutare l’influenza della macerazione post-fermentativa, estesa a 90 giorni, sulla composizione microbica e chimica del vino rosso “Aglianico di Taurasi”. Le analisi microbiologiche hanno messo in evidenza la presenza di popolazioni di lieviti e batteri lattici, vitali e metabolicamente attivi, durante l’intero periodo di macerazione post-fermentativa. Durante il processo di macerazione, la specie principalmente riscontrata era rappresentata da Saccharomyces cerevisiae, mentre al 60° giorno, è stata rilevata una concentrazione simile di Debaromyces carsonii e Zygosaccharomyces bisporus. Tuttavia, è stata osservata una bassa diversità di specie…
Unidad 1. Los alimentos entre parientes
2021
Lección titulada "Los alimentos entre parientes", incluida en el Manual online "Derecho de Familia", dirigido por Mª Dolores Mas Badia, elaborado al amparo de sucesivos proyectos de innovación docente subvencionados por el SFPIE-UVEG. Manual completo disponible en abierto en: https://www.uv.es/docius/materialesjuridicos.wiki