Search results for "EES"

Utilización de las TIC en el aprendizaje autónomo del estudiante: aplicación en la asignatura Fisioterapia Cardiocirculatoria

2009

El Espacio Europeo de Educación Superior (EEES) promueve un cambio metodológico en los estudios universitarios, al que sin duda contribuye el uso de las tecnologías de la información y la comunicación (TIC). En este artículo presentamos un material multimedia desarrollado en el contexto de la titulación de Fisioterapia, cuya finalidad es guiar y reforzar el aprendizaje del estudiante, tanto dentro como fuera del aula. La valoración del material por parte de los estudiantes en el aula mediante un estudio piloto puso de manifiesto tanto ventajas como inconvenientes en relación a las metodologías planteadas y el formato utilizado.

Observation of intrinsically bright terrestrial gamma ray flashes from the Mediterranean basin

2015

Abstract  We present three terrestrial gamma ray flashes (TGFs) observed over the Mediterranean basin by the Reuven Ramaty High Energy Solar Spectroscope Imager (RHESSI) satellite. Since the occurrence of these events in the Mediterranean region is quite rare, the characterization of the events was optimized by combining different approaches in order to better define the cloud of origin. The TGFs on 7 November 2004 and 16 October 2006 came from clouds with cloud top higher than 10–12 km where often a strong penetration into the stratosphere is found. This kind of cloud is usually associated with heavy precipitation and intense lightning activity. Nevertheless, the analysis of the cloud type…

Du comptage ponctuel à l'affectation par simulation multi-agents : application à la circulation routière de la ville de Dijon

2014

A travers une démarche expérimentale de simulation de la circulation routière pour estimer les pollutions atmosphériques en milieu urbain, cette proposition questionne les opportunités qu'offre la simulation multi-agents pour intégrer des données d'observations du trafic routier au sein d'un système d'information géographique. Pour cela, la construction du modèle d'affectation s'est faite en deux étapes : une première, d'acquisition et de structuration des données de comptages et une seconde visant à interfacer ces données au sein d'une plateforme de simulation multi-agents pour en reproduire la variabilité intra journalière et la fréquentation routière.

TRUST AND CONFLICT BETWEEN EMPLOYEES: A QUALITATIVE RESEARCH STUDY IN GREEK HOSPITALS

Σκοπός Η παρούσα ποιοτική έρευνα χρησιμοποιεί την αφηγηματική προσέγγιση για τη διερεύνηση της φύσης και του ρόλου της εμπιστοσύνης στα διάφορα στάδια των συγκρούσεων που παρατηρούνται μεταξύ εργαζομένων στο Νοσοκομείο: από τη δημιουργία τους μέχρι την κλιμάκωση και τη μετατροπή τους από «συγκρούσεις έργου» σε «σχεσιακές συγκρούσεις». Υλικό-Μέθοδος Πρωτογενή ποιοτικά δεδομένα (Retrospective, self-reflective) συλλέχθηκαν χρησιμοποιώντας έναν ημι-δομημένο οδηγό συνέντευξης. Ένα διαθέσιμο δείγμα 15 συμμετεχόντων (7 άνδρες και 8 γυναίκες ηλικίας 25-35 ετών, εργαζόμενοι σε ελληνικά νοσοκομεία) κλήθηκαν να περιγράψουν τουλάχιστον δύο πρόσφατα περιστατικά σύγκρουσης που αντιμετώπισαν στο χώρο εργα…

Evolution of the taste of a bitter camembert cheese during ripening : characterization of a matrix effect

2001

The objective of this study was to characterize the effect of ripening on the taste of a typically bitter Camembert cheese. The first step was to select a typically bitter cheese among several products obtained by different processes supposed to enhance this taste defect. Second, the evolution of cheese taste during ripening was characterized from a sensory point of view. Finally, the relative impact of fat, proteins, and water-soluble molecules on cheese taste was determined by using omission tests performed on a reconstituted cheese. These omission tests showed that cheese taste resulted mainly from the gustatory properties of water-soluble molecules but was modulated by a matrix effect d…

Taste active compounds in a goat cheese water-soluble extract 1. Development and sensory validation of a model water-soluble extract

2000

The aim of this study was to evaluate the impact of the components of a goat cheese water-soluble extract (WSE) on its flavor by both physicochemical and sensory techniques with special emphasis on taste. After characterization of the organoleptic properties of the cheese, the WSE was extracted with pure water and submitted to successive tangential ultrafiltrations and nanofiltration. The physicochemical assessment of these fractions led to the constitution of a model mixture (MWSE) compared by sensory evaluation to the crude WSE, using a panel of 16 trained members. The results of both sensory profile and triangular tests indicate no significant difference, therefore proving that the recon…

Taste active compounds in a goat cheese water-soluble extract 2. Determination of the relative impact of water-soluble extract components on its tast…

2000

The aim of this work was to determine the relative impact of water-soluble compounds on the gustatory properties of a goat cheese water-soluble extract (WSE). Using a semisynthetic model mixture (MWSE) previously elaborated in physicochemical and gustatory accordance with the cheese WSE (see part 1, Engel et al. J. Agric. Food Chem. 2000, 48, 4252-4259), omission tests were performed. Among the main taste characteristics of the WSE (salty, sour, and bitter), saltiness was explained by an additive contribution of sodium, potassium, calcium, and magnesium cations, whereas sourness was mainly due to a synergistic effect involving sodium chloride, phosphates, and lactic acid and bitterness was …

Reducing salt and fat while maintaining taste: An approach on a model food system

2013

Unbalanced diets with an excess consumption of fat, salt and low‐size sugars contribute to the development of pathologies such as obesity, cardiovascular diseases, and diabetes. As a consequence, worldwide healthcare authorities advocate salt, fat and sugar reduction in food. However, the multifunctional roles of these ingredients in both food composition and perception prevent a simple reduction of their content. Several strategies are currently investigated to design healthier food while maintaining its taste and consumer acceptability. Among these strategies, the one relying on crossmodal sensory compensation is tested within the framework of the EU‐TeRiFiQ research project. The main obj…

Microbial strategies to improve the final quality of traditional Sicilian cheeses

Not so different altogether: Putting Lean and sociotechnical design into practice in a process industry

2021

Purpose: The shop-floor organization under lean production (LP) has been hotly debated for about three decades. As this organization concept leaves considerable room for interpretation, the content of lean-inspired changes can vary widely. This paper pleads for a contingency view of how LP is implemented and how the outcomes of lean-inspired changes rely on users’ interpretations of the concept in particular production contexts.Design/methodology/approach: A case study was conducted in two large Norwegian chemical plants. Data from the observations and interviews were supplemented by interviews with top managers in 2017 and 2018. The first author also followed a management audit in one plan…