Search results for "TRIZ"
showing 10 items of 343 documents
Fondamenti di Scienza dell'Alimentazione.
2010
Amaranthus grain as a new ingredient in diets for dairy cows: productive, qualitative, and in vitro fermentation traits
2022
Background: In recent decades, grain amaranths have attracted attention due to their valuable combination of nutritional traits, with higher protein and oil content than conventional cereals. Before they can be proposed as an unconventional ingredient in animal feed, many aspects still need to be investigated from field production to nutritive value. The present research aimed to study the agronomic traits, proximate composition, and digestibility/degradability, fatty acid profile, antioxidant activity, and total phenolic content of two grain amaranth species, Amaranthus cruentus and Amaranthus hypochondriacus (for a total of six accessions), grown in a Mediterranean environment. Results: B…
Apparato digerente
2019
Trattato a uso didattico su Alimentazione Nutrizione e Salute
El Aprendizaje por Competencias y su Evaluación: Una Aplicación para la Asignatura “Macroeconomía”
2010
Debido a la aplicacion del sistema del eurocredito que potencia un curriculum por competencias profesionales integradas a la asignatura “Macroeconomia” (Troncal de 3o de LADE, 12 creditos) es relativamente sencillo establecer una estrecha coordinacion entre la teoria y la practica. Este articulo versa sobre el aprendizaje por competencias y se centra en como trato de conseguir en mi practica docente que mis alumnos adquieran la competencia de saber juzgar de forma critica la realidad economica en base a la informacion existente procedente de noticias de prensa y de series de datos economicos obtenidas de fuentes estadisticas diversas. Para ello presentare la Matriz de Especificaciones utili…
La produzione di aromi secondari legata alla nutrizione azotata del lievito
2009
Lagrangian simulations of stable isotopes in water vapor: An evaluation of nonequilibrium fractionation in the Craig-Gordon model
2009
[1] The Craig-Gordon model is the basis for the parameterization of water isotope fractionation during evaporation from the ocean in many atmospheric isotope models. Its exact formulation (e.g., with respect to the nonequilibrium fractionation factor k) is mainly based on theoretical considerations and not very well constrained by observations. This study addresses this issue by combining a recently developed Lagrangian moisture source analysis with a Craig-Gordon fractionation parameterization for the identified evaporation events in order to model isotope ratios in water vapor. This technique is applied to 45 measurement days of isotopes in water vapor at Rehovot (Israel) during the years…
Toward Parametrization of Precipitating Shallow Cumulus Cloud Organization via Moisture Variance
2021
The influence of the initial vertical moisture profile on precipitating shallow cumulus cloud organization in terms of the column‐averaged moisture variance is investigated using large‐eddy simulations. Five idealized simulations based on the Rain in Cumulus over the Ocean field experiment with different initial moisture profiles are investigated. All cases simulate precipitating shallow cumulus convection in a marine sub‐tropical region under large‐scale subsidence. The results show that the moisture variance is mainly generated through the interaction of the moisture flux and the moisture gradient in the gradient production term at the top of the boundary layer. The development is charact…
Mecanismos moleculares que median las acciones biológicas de los receptores de mineralocorticoides y glucocorticoides en la homeostasis cutánea
2017
Tesis doctoral, 198 páginas, figuras y tablas
Impiego di batteri lattici autoctoni per il miglioramento igienico-sanitario del Pecorino Siciliano DOP
2017
Il Pecorino Siciliano DOP è considerato il più antico formaggio prodotto in Sicilia e, probabilmente, d’Europa. Le citazioni storiche sulla sua antica origine risalgono al IX secolo a.C. in uno dei passi più famosi dell’odissea di Omero, quando Ulisse incontra Polifemo. In seguito, anche Aristotele e Plinio esaltano il gusto unico di questo formaggio. In particolare, proprio Plinio, nella sua opera “Naturalis Historia”, redige una carta dei formaggi nella quale vengono citati, tra i migliori pecorini,quelli provenienti da Agrigento. Fra le caratteristiche peculiari del Pecorino Siciliano DOP vanno annoverati il sapore leggermente piccante e l’incantevole profumo di pascolo. Il Pecorino Sici…