Planificación turística y desarrollo territorial sostenible en el Pirineo catalán. El caso del Valle de Camprodon

XII Coloquio de Geografía del Turismo, Ocio y Recreación de la Asociación de Geógrafos Españoles. Colmenarejo (Madrid), del 17 al 19 de junio de 2010.Este trabajo se inscribe en el Proyecto de investigación CS02008-03315/GEOG, titulado Nuevo turismo y desarrollo territorial sostenible: análisis y evaluación de la intensificación y extensión espacial del turismo en la Cataluña interior, financiado por el Ministerio de Ciencia e Innovación; y en el marco del Grup de Recerca d'Anàlisi Territorial i Desenvolupament Regional (ANTERRIT) (Pla de Recerca de Catalunya, Generalitat de Catalunya)Publicad

Development of a Descriptive Profile and References for the Assessment of Taste and Mouthfeel Descriptors of Protected Designation of Origin Wines

Producers of PDO (Protected Designation of Origin) wines must submit to the EU authorities’ technical specifications that include the specific sensory description of each product typology, to be subsequently checked by the competent authority in each country. Unfortunately, there is no consensual and standardized approach for the development of sensory control methods for PDO wines. The aim of this work was to develop a sensory profile for the taste and mouthfeel descriptors that allows the characterization of wines from 11 existing PDOs in Catalonia (Spain), and with the purpose of advancing the process of harmonization of the official sensory analysis of wines. This paper includes the selection process of tasters, the procedure used for the definition and grouping of descriptors, and the development of references for the selected attributes. The use of this analytical tool should allow PDO/PGI product certification and control authorities to verify compliance with their specifications (descriptive and quantitative) based on objectively evaluated results.info:eu-repo/semantics/publishedVersio

Consumer Acceptance and Preference for Camel Milk in Selected European and Mediterranean Countries

In this paper, we analyse consumer acceptance, preferences and attitudes to camel milk based on a cross-country study based on qualitative focus groups with consumers. Outside the main consumption countries where camel milk is a regular part of the daily diet, many consumers buy this product primarily due to its promised health benefits. Furthermore, they are willing to pay a substantial price premium for camel milk. The findings from the literature study suggest the need for further research aimed at improving the sensory quality of camel milk, camel milk fermented products (such as yoghurt, kefir, etc.) and camel milk cheese. In addition, the application of flavours could be an option to cover the perceived salty taste of camel milk. Another aspect is that more research needs to be conducted to optimize the operating parameters and standardization of the production procedures of camel milk yoghurt in the future. In general, we can state that so far only a few consumer studies exist and, in particular, for European consumers, not much is known about their attitudes, preferences and acceptance to try or to buy such a product.info:eu-repo/semantics/publishedVersio

Las instituciones de salud pública y las redes sociales: una revisión sistemática = Public health institutions and social Networks: a systematic review

Resumen: Introducción. Esta revisión surge de la necesidad de cuantificar con datos el uso y eficacia de la comunicación sanitaria a través de las redes sociales por parte de las instituciones relacionadas con la salud. Objetivos. Con este estudio se quiere ofrecer una aproximación al estado actual de las políticas online de comunicación en salud de las instituciones públicas; para determinar (1) qué estrategias han funcionado y cómo se pueden mejorarlas, (2) cuáles son las redes más utilizadas, y (3) de qué manera se puede enriquecer su contenido. Material y método. Para este estudio se aplicó la metodología de la revisión sistemática. Sólo han sido incluidos los artículos peer-reviewed publicados en inglés entre los años 2004 y 2015. Resultados. De 153 registros encontrados, sólo 13 cumplen los criterios de inclusión definidos para este estudio. Aunque las instituciones usan las redes sociales como herramientas de promoción de la salud; éstas se emplean de manera unidireccional, su contenido es poco interactivo y están dirigidas por personal no cualificado. Conclusiones. Pese a que las redes sociales están en crecimiento y forman parte de las estrategias de comunicación de las instituciones públicas, se necesitan más estudios para determinar el alcance y efectividad de estas herramientas.Palabras clave: Salud, comunicación, redes sociales, estrategias, instituciones públicasAbstract: Introduction. This review arises from the necessity to quantify with data the use and effectiveness of health communication through social networks by institutions related to the health field. Objectives. The overall objective of this study is to provide a first approximation of the current state of online health communication policies of public institutions; to determine (1) which strategies have worked and how they can be improved, (2) which social networks are the most used, and (3) how they can create more engaging content to users. Methodology. For this study, the systematic review methodology was applied. They have been included only peer-reviewed articles published in English between 2004 and 2015. Results. 153 records were found in the search, and only 13 met the inclusion criteria defined for this study. Although institutions use social networks as health promotion tools; there is no interactive content, there is no two way communication between the institutions and the users, and the staff behind the profiles are not communication-related. Conclusions. Despite the fact social networks are growing and becoming part of the communication strategies of public institutions, more studies are needed to determine the extent and effectiveness of these tools.Keywords: Health, communication, social networks, strategies, public institutions doi: http://dx.doi.org/10.20318/recs.2016.345

Porcine circovirus 2 (PCV-2) genetic variability under natural infection scenario reveals a complex network of viral quasispecies

Porcine circovirus 2 (PCV-2) is a virus characterized by a high evolutionary rate, promoting the potential emergence of different genotypes and strains. Despite the likely relevance in the emergence of new PCV-2 variants, the subtle evolutionary patterns of PCV-2 at the individual-host level or over short transmission chains are still largely unknown. This study aimed to analyze the within-host genetic variability of PCV-2 subpopulations to unravel the forces driving PCV-2 evolution. A longitudinal weekly sampling was conducted on individual animals located in three farms after the first PCV-2 detection. The analysis of polymorphisms evaluated throughout the full PCV-2 genome demonstrated the presence of several single nucleotide polymorphisms (SNPs) especially in the genome region encoding for the capsid gene. The global haplotype reconstruction allowed inferring the virus transmission network over time, suggesting a relevant within-farm circulation. Evidences of co-infection and recombination involving multiple PCV-2 genotypes were found after mixing with pigs originating from other sources. The present study demonstrates the remarkable within-host genetic variability of PCV-2 quasispecies, suggesting the role of the natural selection induced by the host immune response in driving PCV-2 evolution. Moreover, the effect of pig management in multiple genotype coinfections occurrence and recombination likelihood was demonstrated

Effect of VacuumImpregnation and High Hydrostatic Pressure Treatments on Shelf Life, Physicochemical, and Sensory Properties of Seabream Fillets

Marination is commonly used to preserve fish, which, in combination with other non-thermal technologies, such as vacuum impregnation and high hydrostatic pressure, may help to preserve freshness and extend shelf life. In addition, marination may mask changes in physicochemical properties and the sensory attributes of fish resulting from intense pressurization treatments. In this study, we evaluated the effects of vacuum impregnation (50 mbar for 5 min) alone or in combination with a moderate pressurization treatment (250 MPa for 6 min) on the physicochemical properties, microbiological and oxidative stability, and sensory properties of refrigerated seabream fillets. Compared to conventional marination, vacuum impregnation alone had no effect on the aforementioned properties, except for a higher perception of lemon aroma (0.9 vs. 1.6). However, vacuum impregnation with pressurization reduced the total viable mesophilic aerobic bacteria to counts below 4 log colony forming units (CFU)/g after 16 days of storage at ≤ 2 °C, compared to 6 log CFU/g with conventional marination. Additionally, the color and texture were affected by the pressurization treatment. However, color was more susceptible, and at the beginning of storage, lightness was higher in the pressurized samples than in the control (52 vs. 78). Regardless, this whitening effect and other minor changes in texture and sensory properties compared to conventional marination with vacuum impregnation with pressurization can be considered of little relevance considering the increase in shelf life, the lack of lipid oxidation (maintained at low and similar levels as those of the non-pressurized samples), and the intrinsic whitening effects of certain marinades.info:eu-repo/semantics/publishedVersio