Search results for "Content"
showing 10 items of 1859 documents
Power sensitivity analysis of multi-frequency, multi-polarized, multi-temporal SAR data for soil-vegetation system variables characterization
2017
Abstract: The knowledge of spatial and temporal variability of soil water content and others soil-vegetation variables (leaf area index, fractional cover) assumes high importance in crop management. Where and when the cloudiness limits the use of optical and thermal remote sensing techniques, synthetic aperture radar (SAR) imagery has proven to have several advantages (cloud penetration, day/night acquisitions and high spatial resolution). However, measured backscattering is controlled by several factors including SAR configuration (acquisition geometry, frequency and polarization), and target dielectric and geometric properties. Thus, uncertainties arise about the more suitable configurati…
The Schroeder paradox or how the state of water affects the moisture transfer through edible films
2012
The objective of this work was to better understand the water permeation through edible films when water is either in its vapour or in its liquid state related to their physico-chemical properties. Film based on iota-carrageenans or sodium alginate, containing or not fat, and encapsulating or not an aroma compound (n-hexanal) have been prepared. Films were conditioned at three different relative humidities, 0%, 43% and 84%. The incorporation of the n-hexanal in both types of biopolymer modifies the mechanical properties of film matrix and has a synergistic effect when associated to fat. Increasing the moisture content induces film plasticization by decreasing the glass transition of the gly…
No invasive methodology to produce a probiotic low humid apple snack with potential effect against Helicobacter pylori
2012
Abstract A probiotic low humid apple snack with potential effect against the infection caused by Helicobacter pylori has been developed from apple (cv. Granny Smith) and mandarin juice with a high microbial content of Lactobacillus salivarius spp . salivarius , by vacuum impregnation and hot air drying techniques. The moisture content reached in the final product (0.144 ± 0.012 g water · g sample - 1 ) ensured stability, and although the drying process affected the microbial content, the concentration in the final product (9.486 ± 0.013) × 10 7 CFU g dry sample - 1 ) was sufficient to confirm that with this procedure it is possible to obtain a stable probiotic fruit with a low moisture c…
A reexamination of voltage distortion for classical carrier-based vs B-Spline modulation of three-phase Voltage Sources Inverters
2015
Voltage waveform improvement has been the object of several investigations for many years and a manifold of different solutions have been proposed to reduce the harmonic content in Voltage Source Inverters (VSI) power application. In many cases this improvements have been obtained by modifying the reference voltage modulating signal. The recent introduction of cardinal B-spline functions, used as carrier signals, has given rise to a new modulation technique whose main characteristic is a lower value of the Total Harmonic Distortion (THD). After the discussion on the B-Spline modulation principle and on its computational effort, a performance comparisons is carried out by means of Total Harm…
Thermal inertia modeling for soil surface water content estimation: A laboratory experiment
2012
We are proposing a new method for estimating soil surface water content from thermal inertia distributions retrieved from visible–near infrared (VISNIR)and thermal infrared (TIR) images. A drying experiment was conducted on three fi ne-textured soils while acquiring multispectral VIS-NIR and TIR images. Simultaneous measurements of soil water content and thermal inertia were conducted by the thermogravimetric method and the heat pulse technique, respectively. Direct measurements were used to test the thermal inertia approach proposed by Murray and Verhoef that requires only knowledge of soil porosity and can be easily inverted to derive soil water content from thermal inertia. For the three…
Enhancing salty taste through odour–taste–taste interactions: Influence of odour intensity and salty tastants’ nature
2013
WOS:000315557500017 ; www.elsevier.com/locate/foodqual; International audience; Decreasing the sodium content in food products without changing consumer acceptability has become an important challenge for the food industry, and several strategies are currently under investigation to reach this goal. This study investigated the effectiveness of saltiness enhancement by an odour to maintain the perception of saltiness in reduced salt content solutions. In the first experiment, we tested the hypothesis that odour intensity drives the level of saltiness enhancement. The results showed that odour can increase the salty intensity by 25%, while no clear influence of odour intensity either in taste…
Fat and salt contents affect the in-mouth temporal sodium release and saltiness perception of chicken sausages
2013
In cooked meats, sodium chloride is involved in taste, texture and flavour release. So a reduction in the salt content may have an impact on overall perception and acceptability. The aim of this study was to evaluate the influence of composition on sodium release and saltiness intensity in chicken sausages. The rheological properties of the sausages differed according to composition. Temporal sodium release and temporal saltiness intensity were evaluated by four selected subjects when eating sausages. At each time point, the effect of the salt level in sausages on sodium release was positive and highly significant. The effect of lipids on sodium release was negative. Concerning perception, …
Tendencias actuales en la formación del profesorado de ciencias
2021
In the last few years, there has been a significant growth of interest in science teacher education. An analysis of recent science teacher education research is offered in this paper. This study answers the major question: What does research tell us about the recent trends in teacher preparation? We are beginning to understand that in the in-service or pre-service training is it very important to know the effects of: a) a limited content knowledge, b) the «commonsense» conceptions, behaviors and attitudes about different aspects of science teaching; c) the need of integration «knowledge -practice» in programs of teacher education and that; d) theses obstacles to didactic knowledge adquisiti…
Aprendizaje-servicio en el sistema universitario español. Un estudio enfocado en la evaluación de los proyectos
2020
In this article, 41 Service-Learning (SL) courses have been evaluated in 5 Spanish universities (4 public and 1 private), in order to determine whether they are SL initiatives or other type of educational practices. These experiences, which were implemented during the 2015/2016 academic year, covered degree programs from the five knowledge areas. Most of them involved Bachelor’s degree students and only one of them Master’s degree students. A qualitative methodology has been used, focused on content analysis and based on evaluations made by four experts. The analysis of the experiences points out an encouraging course of action for this methodology in the Spanish university system, showing …
Building bridges – between the pre-service teachers’ school experiences and the teaching of an educational content. A narrative approach
2019
Pre-service teachers carry with them various school experiences when attending a teacher education programme. Often teacher educators tend to ignore these first-year-student’s previous knowledge an...