1,720,978 research outputs found
For..mangiamo in un’ora: laboratorio di caseificazione a colori per il Festival della Scienza
No full textI bambini tendono a scegliere gli alimenti sulla base di specifiche, spesso
sempre le stesse, qualità sensoriali; le loro preferenze, fortemente
influenzate dai messaggi pubblicitari, possono trasformarsi in consolidate
abitudini alimentari. Okkio alla salute, sistema di sorveglianza infantile
italiano, censisce il 22% dei bambini in sovrappeso ed il 10% obeso.
L'educazione alimentare può quindi assumere un ruolo fondamentale,
specie in età scolare; la scoperta dei metodi impiegati per preparare
alimenti tradizionali e la presentazione delle loro caratteristiche sensoriali
può avvenire in chiave ludica costituendo uno strumento efficace per
guidare scelte, curiosità e preferenze dei bambini. Il laboratorio di
caseificazione è stato selezionato dal Festival della Scienza 2014, con tema
“Il Tempo” e strettamente legato all'Anno Europeo 2014 per la conciliazione
famiglia–lavoro. L’attività proposta, destinata a ragazzi di età compresa tra
8 e 12 anni, si configura come possibile in uno spazio temporale familiare
nel quale si immagina come un processo misterioso anche per molti adulti si
possa compiere per gioco, insieme, rubando poco tempo al lavoro o agli
impegni quotidiani. Si arriverà così al formaggio, prodotto primario ed
ingrediente di valore di molte preparazioni, apprendendo insieme come
prepararlo passando attraverso tutte le fasi di un processo affascinante
(dalla cagliata alla sineresi) che diventa quindi percorso didattico. Per
rendere varie le preparazioni, i formaggi “primo sale” ottenuti in formine
singole dai bambini verranno colorati ed aromatizzati utilizzando succo di
rapa rossa, zafferano e rucola. Un questionario legato ai colori verrà infine
somministrato ai partecipanti per comprendere la loro preferenza: quale,
tra i tre proposti, è il colore che vorrebbero per il loro “primo sale”
Changes in the composition of a cold-pressed hemp seed oil during three months of storage
No full textSeveral analytical parameters were evaluated to investigate changes in the composition of a cold-pressed hemp seed oil over a period of 3 months of storage. The environmental conditions applied for the conservation were 12 h of light and 12 of darkness at room temperature, to mime a grocery or supermarket shelf, and the oil was stored in amber glass bottles. The peroxide value was quite low on freshly produced oil (2.66 ± 0.29 mEqO2/kg of oil) and decreased after 3 months (1.35 ± 0.08 mEqO2/kg of oil), as confirmed by free radical concentration, while no other statistically significant (one-way ANOVA, Tukey’s HSD test, p < 0.05) differences were observed (e.g. conjugated diene and triene systems, Oxidative Stability Index and free acidity). The fatty acid, cannabinoids and tocopherols composition did not statistically change; expect for δ-tocopherol, for which a decrease was observed. The overall results did not show a strong effect of photooxidation on the oil, despite its high degree of unsaturation
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Variations on the Author
Full text link“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
Appropriate Similarity Measures for Author Cocitation Analysis
Full text linkWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
Dispelling the Myths Behind First-author Citation Counts
Full text linkWe conducted a full-scale evaluative citation analysis study of scholars in the XML research field to explore just how different from each other author rankings resulting from different citation counting methods actually are, and to demonstrate the capability of emerging data and tools on the Web in supporting more realistic citation counting methods. Our results contest some common arguments for the continued
use of first-author citation counts in the evaluation of scholars, such as high correlations between author rankings by first-author citation counts and other citation
counting methods, and high costs of using more realistic citation counting methods that are not well-supported by the ISI databases. It is argued that increasingly available digital full text research papers make it possible for citation analysis studies to go beyond what the ISI databases have directly supported and to employ more
sophisticated methods
Impact of the Growing Conditions on the Oil Content and Fatty Acid Metabolism in Developing Camelina Seeds
Full text linkSensory Wheel and Lexicon for the Description of Cold-Pressed Hemp Seed Oil
Full text linkCold-pressed hemp seed oil (CP-HSO) has become available on the market and is gaining popularity mainly for its appeal and nutritional profile. The sensory quality largely depends on seed quality and processing as well as oil storage conditions. Given the “native” nature of the product, obtained by cold-pressing, the development of a standardized methodology to evaluate and describe the sensory quality of HSOs is of the utmost importance. To this aim, 16 commercial HSOs were evaluated, covering the main differences in brands and sales channels. A trained panel developed a vocabulary to describe the HSO profile consisting of 44 attributes, and a practical sensory wheel was proposed to classify attributes in different clusters and according to sensory modality. A sensory profile sheet was developed including two color descriptors (yellow, green), seven main positive (sunflower/pumpkin seeds, nutty, toasted nutty, hay, sweet, bitter, and pungent), several secondary positive (herbs, coffee, tobacco, etc.), four main defects (rancid, paint, burnt, and fish), and other secondary negative descriptors (boiled vegetables, cucumber, etc.). Subsequently, specific training of the panelists was carried out, and a satisfactory performance level was reached. This study represents the first attempt to standardize the sensory quality and terminology of HSO
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