Boletín ONUBIB: COVID-19

Recurso electrónico. Publicación monográfica de novedades bibliográficas de acceso libre y texto completo de publicaciones sobre la COVID-19 de la ONU y de sus Organismos, UNRIC y la Biblioteca DHLDLElectronic resource. Monographic publication of free access bibliographic news and full text of publications on COVID-19 of the UN and its Agencies, UNRIC and the DHLDL Librar

Educational proposal to teaching CLIL methodology in a Primary school

El artículo muestra una herramienta para los maestros y maestras no especialistas en inglés que han de impartir sus clases utilizando la metodología CLIL (Aprendizaje Integrado de Contenidos y Lenguas Extranjeras). Este método implica estudiar asignaturas como Historia, Matemáticas o Ciencias en una lengua distinta de la propia. CLIL resulta muy beneficioso tanto para el aprendizaje de otras lenguas como para las asignaturas impartidas en dichas lenguas. Proponemos los elementos necesarios que componen una unidad didáctica para 6º de Primaria, con los contenidos, criterios a tener en cuenta y recursos que se pueden utilizar en clase.The article shows a practical tool for teachers who are not specialists in English, however they have to teach their subjects using CLIL (Content and Language Integrated Learning) methodology. This approach involves learning subjects such as History, Maths, Science… through an additional language. It can be very successful in enhancing the learning of languages and other subjects. We propose the required elements of an unit carried out in the fourth course of Primary school, with all the contents, criteria and resources that can be used in the classroom

Boletín ONUBIB: 4/2019

Recurso electrónico. Publicación trimestral de novedades bibliográficas de acceso libre y texto completo, de publicaciones de la ONU y de sus Organismos Especializados

Estudio para la creación del Observatorio del Refugio

Se trata de un estudio de investigación hecho en el año 2010-2011, dentro del Plan de Acción UN-I-MÓN (Universitat de València) que pretende crear un espacio de sensibilización sobre los refugiados mediante diferentes actividades, entre las que se encuentra la del Estudio para la creación del Observatorio del Refugio

Quality of goats milk cheese as affected by coating with edible chitosan-essential oil films

[EN] The effectiveness of applying chitosan coatings containing rosemary and oregano essential oils to cheeses was analysed. Cheeses were coated by immersing the samples two or three times successively in the different formulations. The ripening indexes, water loss, fungal growth and sensory properties of the coated and noncoated cheeses throughout ripening were evaluated. The coatings both prevented weight loss and improved the microbial safety. The lipolytic and proteolytic activities were reduced in coated cheese, which is in line with the antimicrobial effect of active coatings. Sensory evaluation revealed that the cheeses double-coated with chitosan oregano oil were the best evaluated in terms of aroma and flavour.The authors wish to acknowledge the financing of the project by the Program of Support for Research and Development (PAID-05-12) of the Universitat Politecnica de Valencia.Cano Embuena, AI.; Cháfer Nácher, MT.; Chiralt, A.; Molina Pons, MP.; Borràs Llopis, M.; Beltrán Martínez, MC.; González Martínez, MC. (2017). Quality of goats milk cheese as affected by coating with edible chitosan-essential oil films. International Journal of Dairy Technology. 70(1):68-76. https://doi.org/10.1111/1471-0307.12306S6876701Aenor 1979 UNE 87-004-79: Sensory Analysis: A guide for the installation of a test roomAguirre, A., Borneo, R., & León, A. E. (2013). Antimicrobial, mechanical and barrier properties of triticale protein films incorporated with oregano essential oil. Food Bioscience, 1, 2-9. doi:10.1016/j.fbio.2012.12.001Bonilla, J., Talón, E., Atarés, L., Vargas, M., & Chiralt, A. (2013). Effect of the incorporation of antioxidants on physicochemical and antioxidant properties of wheat starch–chitosan films. Journal of Food Engineering, 118(3), 271-278. doi:10.1016/j.jfoodeng.2013.04.008Cerqueira, M. A., Lima, A. M., Souza, B. W. S., Teixeira, J. A., Moreira, R. A., & Vicente, A. A. (2009). Functional Polysaccharides as Edible Coatings for Cheese. Journal of Agricultural and Food Chemistry, 57(4), 1456-1462. doi:10.1021/jf802726dCerqueira, M. A., Sousa-Gallagher, M. J., Macedo, I., Rodriguez-Aguilera, R., Souza, B. W. S., Teixeira, J. A., & Vicente, A. A. (2010). Use of galactomannan edible coating application and storage temperature for prolonging shelf-life of «Regional» cheese. Journal of Food Engineering, 97(1), 87-94. doi:10.1016/j.jfoodeng.2009.09.019Chen, J. H., & Hotchkiss, J. H. (1993). Growth of Listeria monocytogenes and Clostridium sporogenes in Cottage Cheese in Modified Atmosphere Packaging. Journal of Dairy Science, 76(4), 972-977. doi:10.3168/jds.s0022-0302(93)77424-xCODEX STANDARD 2013 Codex General Standard for CheeseConselleria d'Agricultura, Pesca i Alimentació Conselleria de Agricultura, Pesca y Alimentación 2008 ORDER of 23th of december of 2008. CVConte, A., Gammariello, D., Di Giulio, S., Attanasio, M., & Del Nobile, M. A. (2009). Active coating and modified-atmosphere packaging to extend the shelf life of Fior di Latte cheese. Journal of Dairy Science, 92(3), 887-894. doi:10.3168/jds.2008-1500Duan, J., Park, S.-I., Daeschel, M. A., & Zhao, Y. (2007). Antimicrobial Chitosan-Lysozyme (CL) Films and Coatings for Enhancing Microbial Safety of Mozzarella Cheese. Journal of Food Science, 72(9), M355-M362. doi:10.1111/j.1750-3841.2007.00556.xEck A 1990 The cheese. Technique and documentationFajardo, P., Martins, J. T., Fuciños, C., Pastrana, L., Teixeira, J. A., & Vicente, A. A. (2010). Evaluation of a chitosan-based edible film as carrier of natamycin to improve the storability of Saloio cheese. Journal of Food Engineering, 101(4), 349-356. doi:10.1016/j.jfoodeng.2010.06.029Folkertsma, B., & Fox, P. F. (1992). Use of the Cd-ninhydrin reagent to assess proteolysis in cheese during ripening. Journal of Dairy Research, 59(2), 217-224. doi:10.1017/s0022029900030466Gonzalez, C., Fuentes, C., Andrés, A., Chiralt, A., & Fito, P. (1999). Effectiveness of vacuum impregnation brining of Manchego-type curd. International Dairy Journal, 9(2), 143-148. doi:10.1016/s0958-6946(99)00035-7Gripon, J. C. (1993). Mould-Ripened Cheeses. Cheese: Chemistry, Physics and Microbiology, 111-136. doi:10.1007/978-1-4615-2648-3_4Hocking, A. D. (2014). SPOILAGE PROBLEMS | Problems Caused by Fungi. Encyclopedia of Food Microbiology, 471-481. doi:10.1016/b978-0-12-384730-0.00315-3Kampf, N., & Nussinovitch, A. (2000). Hydrocolloid coating of cheeses. Food Hydrocolloids, 14(6), 531-537. doi:10.1016/s0268-005x(00)00033-3Lambert, R. J. W., Skandamis, P. N., Coote, P. J., & Nychas, G.-J. E. (2001). A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol. Journal of Applied Microbiology, 91(3), 453-462. doi:10.1046/j.1365-2672.2001.01428.xLIEWEN, M. B., & MARTH, E. H. (1985). Growth and Inhibition of Microorganisms in the Presence of Sorbic Acid: A Review. Journal of Food Protection, 48(4), 364-375. doi:10.4315/0362-028x-48.4.364Mannheim, C. H., & Soffer, T. (1996). Shelf-life Extension of Cottage Cheese by Modified Atmosphere Packaging. LWT - Food Science and Technology, 29(8), 767-771. doi:10.1006/fstl.1996.0120Mastromatteo, M., Conte, A., Faccia, M., Del Nobile, M. A., & Zambrini, A. V. (2014). Combined effect of active coating and modified atmosphere packaging on prolonging the shelf life of low-moisture Mozzarella cheese. Journal of Dairy Science, 97(1), 36-45. doi:10.3168/jds.2013-6999Nuñez, M., García-Aser, C., Rodríguez-Martin, M. A., Medina, M., & Gaya, P. (1986). The effect of ripening and cooking temperatures on proteolysis and lipolysis in Manchego cheese. Food Chemistry, 21(2), 115-123. doi:10.1016/0308-8146(86)90156-1Owolarafe, O. K., Olabige, T. M., & Faborode, M. O. (2007). Macro-structural characterisation of palm fruit at different processing conditions. Journal of Food Engineering, 79(1), 31-36. doi:10.1016/j.jfoodeng.2006.01.024Ramos, Ó. L., Pereira, J. O., Silva, S. I., Fernandes, J. C., Franco, M. I., Lopes-da-Silva, J. A., … Malcata, F. X. (2012). Evaluation of antimicrobial edible coatings from a whey protein isolate base to improve the shelf life of cheese. Journal of Dairy Science, 95(11), 6282-6292. doi:10.3168/jds.2012-5478Sánchez-González, L., González-Martínez, C., Chiralt, A., & Cháfer, M. (2010). Physical and antimicrobial properties of chitosan–tea tree essential oil composite films. Journal of Food Engineering, 98(4), 443-452. doi:10.1016/j.jfoodeng.2010.01.026Var, I., Erginkaya, Z., Güven, M., & Kabak, B. (2006). Effects of antifungal agent and packaging material on microflora of Kashar cheese during storage period. Food Control, 17(2), 132-136. doi:10.1016/j.foodcont.2004.09.012Vivier, D., Compan, D., Moulin, G., & Galzy, P. (1996). Study of carbon dioxide release from Feta cheese. Food Research International, 29(2), 169-174. doi:10.1016/0963-9969(96)00001-

Guía de saúde infantil : actividades preventivas e de promoción da saúde en pediatría de atención primaria

Se trata de una guía de salud infantil dirigida a los profesionales que trabajan en el ámbito de la asistencia sanitaria a los niños y adolescentes en atención primaria del Sistema Público de Salud de Galicia.Trátase dunha guía de saúde infantil dirixida aos profesionais que traballan no ámbito da asistencia sanitaria aos nenos e adolescentes na atención primaria do Sistema Público de Saúde de Galicia

Boletín ONUBIB: Marzo 2019

Recurso electrónico. Publicación trimestral de novedades bibliográficas de acceso libre y a texto completo de publicaciones de la ONU y de sus Organismos Especializados

Boletín ONUBIB: 2/2022

Recurso electrónico. Publicación trimestral de novedades bibliográficas de acceso libre y texto completo de publicaciones de la ONU y de sus Organismos Especializados, … UNRIC y la Biblioteca DHLDLElectronic resource. Quarterly publication of bibliographic novelties of free access and complete text of publications of the UN and its Specialized Organizations,...UNRIC and library DHLD

Boletín ONUBIB: 4/2021

Recurso electrónico. Publicación trimestral de novedades bibliográficas de acceso libre y texto completo de publicaciones de la ONU y su Sistema, UNRIC y la Biblioteca DHLDLElectronic resource. Quarterly publication of bibliographic novelties of free access and complete text of publications of the UN and its Specialized Organizations,...UNRIC y library DHLD