Search results for "placer"
showing 10 items of 12 documents
Europa, el placer y la moral
1998
Malebranche: el placer dinámico y ordenado
2021
La crítica señala a Pierre Nicole como el pensador que hizo la transición entre aquellos primeros moralistas de mediados del siglo xvii que condenaban el mundo terrenal, y adoptaban una actitud negativa del ser humano, y los moralistas de la primera mitad del siglo xviii, cuya visión moderna y mundana concebía al hombre bajo una perspectiva positiva. Este estudio pretende ubicar a Nicolas Malebranche como el otro pensador, quizá más en la sombra, quizá con un modo no tan explícito, que protagoniza dicha transición. Bajo el reinado de Luis XIV, el filósofo parisino, influenciado notablemente por San Agustín y Descartes, establece una psicología dinámica que le aleja del estático epicureísmo …
La maté porque era mía
2003
Mundialización y posmodernidad
1998
Use of Tiger Nut (Cyperus esculentus L.) Oil Emulsion as Animal Fat Replacement in Beef Burgers
2020
The present study evaluated the replacement of beef fat in beef burgers using a tiger nut (Cyperus esculentus L.) oil emulsion, in order to reduce total fat and saturated fatty acids in the studied samples. Three formulations were processed: Control&mdash
Mineralogical and chemical variability of fluvial sediments: 1. Bedload sand (Ganga–Brahmaputra, Bangladesh)
2010
This study investigates the natural processes that control concentration of detrital minerals and consequently chemical elements in river sand. The novelty of our approach consists in the systematic integration of detailed textural, petrographical, mineralogical and chemical data, and in the quantitative description and modeling of relationships among mineralogical and chemical variables for each sample and each grain-size class in each sample. Bed sediment in transit in the largest sedimentary system on Earth chiefly consists of fine-grained lithofeldspatho quartzose sand including rich amphibole–epidote–garnet suites, mixed with minor very-fine grained-sand to silt subpopulations containi…
Rewriting fairy tales: new challenge in creativity in the classroom
2011
¿Qué hace que un cuento de hadas sea tan duradero? ¿Por qué estos han sobrevivido durante cientos de años y seguirán haciéndolo por muchos más, cuando nuestros nietos lleguen a ser abuelos? ¿Por qué personas de todas las edades los disfrutan tanto? ¿Es porque los cuentos de hadas reflexionan y transmiten de una manera sencilla y concisa profundas verdades universales que grandes novelistas han luchado por expresar a lo largo de cientos de páginas? ¿O es porque nos retrotraen al reino mágico de la infancia y ofrecen la oportunidad de escapar de la dura realidad? ¿Es porque hablan de arquetipos con los que todos podemos identificarnos o porque cuentan que, al final, el bien siempre triunfa so…
Effect of natural sea salt on physicochemical and textural properties of low sodium durum wheat bread
2015
Today, the dietary salt intake is considerably higher than the recommendations of the EFSA for good health (3-4 g salt/day). Several initiatives have been undertaken for a reduction in salt intake. The traditional use of sodium chioride (NaCI) fulfils various important rheological, technological and sensory properties in manufacturing of baked goods. However, using NaCI in the production of food has been controversially discussed since a high intake of sodium is associated with hypertension (1). Recently, the Reg (EU) 1924/2006 on nutrition and health claims made on foods makes it possible to claims on a label 'low sodium/salt', 'very low sodium/salt' and 'sodium free or salt free' for food…
Use of Tiger Nut (
2019
The present study evaluated the replacement of beef fat in beef burgers using a tiger nut (Cyperus esculentus L.) oil emulsion, in order to reduce total fat and saturated fatty acids in the studied samples. Three formulations were processed: Control—100% beef fat; tiger nut 50% (TN50)—50% of beef fat replaced using tiger nut oil emulsion and tiger nut 100% (TN100)—100% of beef fat replaced by tiger nut oil emulsion. The physicochemical parameters were affected after fat replacement. Moreover, the protein and fat contents decreased in those sample with tiger nut oil emulsion, thus the formulation TN100 can be considered as “reduced fat content”. Regarding color, an increased L* and b* value …
Reduction of saturated fat in chocolate by using sunflower oil-hydroxypropyl methylcellulose based oleogels
2021
The suitability of sunflower oil-hydroxypropyl methylcellulose (HPMC) based oleogel obtained by emulsion template approach as partial cocoa butter (CB) replacer in chocolates was investigated. A level of 50% CB replacement was optimum, as higher level of replacement affected the sensory appearance in comparison to the control chocolate (without added oleogel). Four levels of HPMC (0.5, 1, 1.5 and 2%) were considered. Textural and calorimetric properties, as well as sensory properties obtained by Free Choice Profile of the formulated chocolates were investigated. Partial replacement of CB by the sunflower-HPMC based oleogel reduced significantly the chocolate hardness. Higher HPMC concentrat…