26 research outputs found
Performance of wine bag-in-box during storage: loss of oxygen barrier
Bag-in-box system is a convenient packaging system for wine. Its barrier to
oxygen relies, in many cases, in an aluminium metallized polyester film laminated
between two polyethylene (PE) layers as the inner bag. One on the most frequently
observed system failures is the ingress of wine into the gap between the layers of
the double bag. This study aimed at verifying if that influences the barrier of the
system to oxygen. The results showed that the contact of wine with this barrier
layer, although through a PE layer, promotes the demetallization and consequent
loss of barrier properties. The type of wine, in particular its volatile acidity, and the
temperatures were two variables assessed. Results showed that wine with higher
acidity and stored at higher temperatures tend to yield a higher increase in oxygen
transmission rate of the film.info:eu-repo/semantics/publishedVersio
Dying with dignity: conceptual and practical similarities and differences among professionals providing end-of-life care
info:eu-repo/semantics/publishedVersio
Marine terrace development on reefless volcanic islands:New insights from high-resolution marine geophysical data offshore Santa Maria Island (Azores Archipelago)
Submerged marine terraces are relict coastal erosional landforms now underwater due to rising sea level and/or land subsidence. Using as case study the shelf around Santa Maria Island (North Atlantic Ocean), we intend to advance our knowledge on the formation and preservation of these features on reefless volcanic islands. Santa Maria is an ideal place to study their combined generation, since it displays a sequence of subaerial and submerged marine terraces (the latter not studied before), distributed between 7/230 m in elevation, and 1240/ 12140 m in depth, respectively. Based on some geological constraints, we investigated a possible correlation between the formation of the different terraces with known sea-level changes. Our results suggest that the spatial distribution of marine terraces at Santa Maria depends on the complex interplay between glacio-eustatic sea-level fluctuations, the island's vertical motion trends, the morphology of the shelf, and the intensity of marine erosion. Subaerial terraces probably developed from ~3.5 Ma to ~1 Ma following a fortuitous conjugation of optimal exposure to energetic waves and a suitable arrangement/lithology of the stratigraphic units promoting easier erosion. Their preservation was likely promoted by the uplift trend the island experienced in the last 3.5 Ma, which was rapid enough to prevent their destruction by subsequent highstands. The submerged terraces, presumably all younger than ~1 Ma, were largely influenced by shelf gradient, leading to more developed and preserved terraces in wider and low-gradient sectors. Displacement by active faults also conditioned the formation and further development of both subaerial and submerged terraces, with tectonic activity documented for the 0.693 Ma\u20132.7 Ma period
Development of new microalgae-based sourdough "crostini": functional aspects of Arthrospira platensis (spirulina) addition
The aim of this work was to evaluate the influence of Arthrospira platensis F&M-C256 (spirulina)
incorporation on the nutritional and functional properties of “crostini”, a leavened bakery product
largely consumed in Italy and Europe. Sourdough was used as leavening and fermentation agent and
three concentrations of A. platensis F&M-C256 were tested: 2%, 6% and 10% (w/w). Despite a lower
volume increase compared to the control, the A. platensis F&M-C256 “crostini” doughs reached a
technological appropriate volume after fermentation. At the end of fermentation, no significant
differences in microorganisms concentrations were observed. A. platensis F&M-C256 “crostini” showed
higher protein content compared to the control. Considering the European Commission Regulation on
nutritional claims, “crostini” incorporated with 6% and 10% biomass can be claimed to be a “source
of protein”. Six and ten percent A. platensis “crostini” also presented significantly higher antioxidant
capacity and phenolics. A significantly lower value of in vitro dry matter and protein digestibility
between A. platensis F&M-C256 “crostini” and the control was found. The overall acceptability
decreased with increasing A. platensis F&M-C256 addition. The combination of spirulina biomass
addition and the sourdough technology led to the development of a novel microalgae-based bakery
product with nutritional and functional featuresinfo:eu-repo/semantics/publishedVersio
Guidelines for Diagnostic and Treatment of Gastric Adenocarcinoma (Digestive Cancer Research Group)
Fresh pasta enrichment with protein concentrate of tilapia: nutritional and sensory characteristics
Developmental levels in adult's conceptions of health and disease
A socio-cognitive developmental perspective suggests that conceptions regarding health and disease processes may present different levels of openness, flexibility, inclusiveness and differentiation, and thus can be ordered into different levels. We present a qualitative study on lay significations regarding health and disease processes, endorsed by 67 adults. The results show that these adults have different socio-cognitive developmental competences related to health and disease processes. For each dimension of significations of health and disease, it is possible to sequence lay person's conceptions developmentally. Each level is distinct qualitatively, including responses characterized by a higher degree of differentiation, integration and complexity than the previous level. Finally, the implications of this approach to clinical and educational methods are discussed
Developmental levels in adult's conceptions of health and disease
A socio-cognitive developmental perspective suggests that conceptions regarding health and disease processes may present different levels of openness, flexibility, inclusiveness and differentiation, and thus can be ordered into different levels. We present a qualitative study on lay significations regarding health and disease processes, endorsed by 67 adults. The results show that these adults have different socio-cognitive developmental competences related to health and disease processes. For each dimension of significations of health and disease, it is possible to sequence lay person's conceptions developmentally. Each level is distinct qualitatively, including responses characterized by a higher degree of differentiation, integration and complexity than the previous level. Finally, the implications of this approach to clinical and educational methods are discussed