636 research outputs found
Paisajes distópicos en la trilogía Bruna Husky de Rosa Montero
No full textNei romanzi della detective Bruna Husky, Rosa Montero si avvale di un paesaggio urbano degradato, inspirato al noto film Blade Runner. La coesistenza di elementi attuali e futuristici, permettono all’autrice di proiettare le preoccupazioni del suo presente in un Madrid distopico, a partire dal ricorso a elementi sia del romanzo poliziesco che della fantascienza.In the novels of the detective Bruna Husky, Rosa Montero uses a degraded urban landscape, inspired by the well-known film Blade Runner. The coexistence of current and futuristic elements allows the author to project the concerns of her present into a dystopian Madrid, starting from the use of elements of both hard-boiled and science fiction
Effect of thermoplastic extrusion on technological characteristics of amaranth flour (Amaranthus cruentus L. BRS-Alegria)
No full textIntrodução: O amaranto apresenta potencial funcional devido ao seu efeito hipocolesterolemizante e alto valor nutritivo. Sua aplicação na alimentação humana pode ser ampliada pela sua utilização como uma farinha instantânea obtida a partir da extrusão termoplástica e o seu consumo poderá ter impacto na saúde pública, prevenindo doenças cardiovasculares e melhorando o estado nutricional da população. Objetivo: Avaliar os efeitos da extrusão termoplástica nas características tecnológicas da farinha de amaranto. Métodos: O amaranto foi moído, preparado e extrusado em extrusora de rosca única de acordo com um planejamento fatorial fracionário. As variáveis independentes em estudo foram: tipo de farinha (integral e desengordurada), umidade (15 por cento e 25 por cento ), temperatura na terceira zona da extrusora (120°C e 180°C) e rotação da rosca (60 por cento e 90 por cento ). Resultados: Nas condições do experimento, a variável tipo de farinha apresentou efeitos superiores aos efeitos das variáveis consideradas clássicas da extrusão como temperatura, umidade e rotação da rosca. Obteve-se farinha extrusada com alta solubilidade em água, alto grau de gelatinização, baixa viscosidade e baixa tendência à retrogradação, apresentando potencial para aplicação como um produto instantâneo e não sendo sua qualidade nutricional afetada pela extrusão. O planejamento experimental realizado pode servir como um caminho para a otimização das respostas estudadasIntroduction. Amaranth presents great potential as a functional food due to its cholesterol-lowering effect and its high nutritive value. The use of amaranth can be increased through its use as an instant flour produced by the thermoplastic extrusion process. Amaranth consumption can benefit public health by preventing cardiovascular disease and by improving the nutritional status of the population. Objective. The aim of this work was to evaluate the effect of thermoplastic extrusion on the technological characteristics of amaranth flour. Methodology. Amaranth was milled, prepared and extruded in a single-screw laboratory extruder following a fractionated factorial design. The independent variables were: type of flour (whole and defatted), moisture (15 per cent and 25 per cent ), third zone barrel temperature (120°C and 180°C) and screw speed (60 per cent and 90 per cent ). Results. The variable type of flour presented a greater effect than classic extrusion variables such as temperature, moisture and screw speed. Extruded flour with high solubility in water, high degree of gelatinization, low viscosity and low retrogradation tendency was obtained by extrusion and could be used as an instant food product. The nutritive quality of the flour was not affected by extrusion. The factorial experiment conducted in this work can be employed as a way for optimization of the dependent variables studie
Bruna.Mundim.ASN.2015
No full text<p>R Code to map data on author home country presented in Bruna and Mundim's 2015 talk at the ASN/SSB/SSE meeting in Guaruja, Brazil</p
The act of eating, the commensality and the NOVA food classification in the recommendations of the Dietary Guidelines for the Brazilian Population: contributions of the qualitative research
No full textIntrodução - A segunda edição do Guia Alimentar para a População Brasileira ganhou proeminência no cenário nacional e internacional por apresentar algumas de suas recomendações baseadas na classificação NOVA de alimentos bem como no ato de comer e na comensalidade. Objetivo - Compreender o que pensam e fazem adultos brasileiros sobre a recomendação comer com regularidade e atenção, em ambientes apropriados e em companhia e conhecer o que pensam acerca da classificação NOVA. Métodos - Nesse estudo transversal e de natureza qualitativa selecionamos professores, técnicos administrativos e estudantes (n=24) da Universidade Federal da Grande Dourados, no Brasil. Conduzimos uma entrevista semiestruturada e duas atividades de classificação de alimentos também guiadas por entrevista; na primeira, por meio de técnica de pile sort, os participantes classificaram livremente, em grupos, um conjunto de 24 figuras de alimentos e bebidas (com exemplos dos quatro grupos da NOVA), na segunda, foi proposto que classificassem os mesmos alimentos de acordo com os nomes dos grupos da NOVA, dados a eles em um cartão de papel. Analisamos as entrevistas por análise de conteúdo; os dados da primeira atividade de classificação por escalonamento multidimensional seguidos de análise hierárquica de cluster; e os dados da segunda por escalonamento multidimensional. Resultados - Os participantes apresentaram em média 30 (±9,4) anos de idade. Alguns participantes entendem comer com regularidade como ter horário; e comer com atenção como sem distração, comer devagar e prestar atenção aos sinais do corpo. Outros entendem regularidade como equilíbrio e quantidade adequada; e atenção como observar as características dos alimentos e a quantidade dos alimentos. Em relação ao local apropriado para comer, a maioria o entende como à mesa, lugar agradável, sem interferências e lugar limpo. Em relação à pergunta sobre comer em companhia, o tema bom foi o mais recorrente, mas os temas prefiro sozinho(a) e indiferente também emergiram na análise. A análise da atividade de classificação livre resultou em seis agrupamentos, dos quais dois relacionaram-se a temas contrastantes como comida e bobagens, refeições e alimentos prontos, alimentos saudáveis e alimentos não saudáveis, consumo alimentar e restrição alimentar. A classificação NOVA de alimentos é compreendida pelos participantes em termos de processamento, produção e químicos. Os alimentos do grupo in natura ou minimamente processados e do grupo ultraprocessados foram compreendidos pela maioria dos participantes como pertencentes a tais grupos; já os alimentos do grupo de ingredientes culinários e do grupo de alimentos processados estiveram entre as suas dúvidas em relação à classificação NOVA. Conclusões - Os pensamentos dos participantes sobre o ato de comer e a comensalidade estão refletidos em algumas de suas práticas e vão ao encontro das recomendações do Guia; as suas compreensões acerca da classificação NOVA vão ao encontro do que essa quer comunicar. Esse é o primeiro passo para que o Guia logre êxito em suas recomendações. Esses resultados podem ser usados por pesquisadores brasileiros no sentido de otimizar a comunicação entre as recomendações do Guia e a comunidade-alvo a que se destinam; e por pesquisadores de outros países para aprimorar as recomendações de seus guias alimentares.Introduction - The second edition of the Dietary Guidelines for the Brazilian Population gained prominence in the national and international media by presenting some of its recommendations based on the NOVA food classification as well as on the act of eating and commensality. Objective - Understand what Brazilian adults think and do about the recommendation eating regularly and carefully, in appropriate environments and in company and know what they think about the classification NOVA. Methods - In this crosssectional qualitative research we selected a sample of teachers, administrative technicians and students (n = 24) from the Federal University of Grande Dourados, Brazil. We conducted a semi-structured interview and two food classification activities also guided by interview. In the first activity, using the pile sort method, the participants were asked to freely classify 24 pictures of food (sourced from examples of the four food groups specified in the NOVA) into food groups meaningful to them; in the second, it was proposed that they classify the same foods according to the names of the groups of the NOVA, given to them on a paper card. We analyzed the interviews by content analysis; the data of the first classification activity by multidimensional scaling followed by cluster hierarchical analysis; and the data of second classification activity by multidimensional scaling. Results - Participants in this study had an average age of 30 years (± 9.4 years). Some participants understand eating regularly as time to eat; and eating carefully as without distraction, eat slowly and pay attention to body signals. Others understand eating regularly as balance and proper quantity; and eating carefully as to observe the characteristics of food and the quantity of food. Most participants understand the appropriate enviroments to eat as eat at the table, enjoyable place, without interference and clean place. Regarding eating in company, the theme good was the most recurring, but the themes I prefer alone and indifferent also emerged in the analysis. The analysis of the free classification activity resulted in six clusters, of which two related to contrasting themes, such as real food and junk foods, meals and ready-made foods, healthy foods and unhealthy foods, consumed foods and restricted foods. The NOVA is understood by the participants in terms of processing, production and chemicals. The foods of the groups in natura or minimally processed and ultraprocessed were understood by the majority of participants as belonging to such groups; already the foods of the groups of culinary ingredients and processed foods were among their doubts regarding the classification NOVA. Conclusions - The participants\' thoughts about \"eating and commensality\" are reflected in some of their practices and conform, with the recommendations of the Dietary Guidelines; their understandings of the NOVA classification are in line with what it wants to communicate. These are the first steps for the Dietary Guideline to succeed with its recommendations. These results can be used by Brazilian researchers in order to optimize the communication between the recommendations of the Guide and the target community for which they are intended; and researchers from other countries to improve the recommendations of their food guides
Ultraprocessed Food and Risk of Cancer: Mechanistic Pathways and Public Health Implications
No full textUltraprocessed foods (UPFs), now dominant in global diets, pose health risks that go beyond poor nutrition due to the synergistic effects of compounds in their ultracomplex industrial formulations. This narrative review aims to provide researchers and health professionals in the field of cancer with updated and critical information, as they are often unaware of the complex and evolving evidence linking UPFs to carcinogenesis. The review discusses potential mechanisms through which UPFs may contribute to cancer development, including harmful additives, neo-formed contaminants, and packaging-derived substances, as well as the displacement of protective nutrients found in whole foods. Despite limitations in establishing direct causality, epidemiological studies consistently associate high UPF intake with increased incidence of various cancers, notably colorectal, breast, and pancreatic cancers. These findings reflect a broader paradigm shift in nutritional epidemiology, recognizing that food processing is an essential dimension of diet-related health risks. To mitigate the impact of UPFs, the review emphasizes the need for preventive strategies that integrate clear dietary guidelines, regulatory measures on food labeling and additives, and public education campaigns. Successful international experiences in regulating marketing and improving transparency serve as important references. Moreover, eliminating corporate influence and conflicts of interest is crucial to ensure that public health, rather than industry agendas, guides nutrition policy. As scientific research advances to clarify the mechanisms of action and synergistic effects of harmful compounds in UPFs, coordinated efforts are needed to reduce their consumption and ultimately alleviate the global cancer burden
Un dépotoir du bas Moyen Âge dans le quartier Saint-Jean à Lyon
No full textBruna Maccari-Poisson, Ein Schuttabladeplatz des Spätmittelalters im Stadtviertel Saint-Jean in Lyon.
Der Verfasser untersucht Keramikscherben, die sich in einem ehemaligen Brunnen fanden, der gegen Ende des Mittelalters zugeschiittet und als Schuttabladeplatz verwendet wurde ; acht stratigraphische Einheiten konnten ermittelt werden. Der Autor schlägt unter Anwendung von typologischen Kriterien vor, einerseits das XV. Jh., andererseits das beginnende XVI. Jh. als Entstehungszeit dieser Keramikscherben zu bestimmen. Eine zusammenfassende Übersicht der Formen läßt ihre Entwicklung während der Auffüllphasen erkennen.Bruna Maccari-Poisson : A rubbish pit from the Late Middle Ages in the Saint-Jean quarter of Lyon.
The author examines pottery found in an ancient well, filled in towards the end of the Middle Ages and then converted into a rubbish pit, in which eight stratigraphie units have been identified. Using typological criteria, the author proposes to date some of the pottery to the fifteenth century, and the rest to the early sixteenth century. A table recapitulating their forms, makes their evolution through the in filling of the pit very clear.L'auteur étudie un lot de céramiques trouvées dans un ancien puits comblé vers la fin du Moyen Age et converti en dépotoir, dans lequel huit unités stratigraphiques ont été reconnues. L'auteur, utilisant des critères typologiques, propose de dater ces céramiques, d'une part du XVe siècle, d'autre part du début du XVIe. Un tableau récapitulatif des formes fait apparaître leur évolution au cours du remplissage du dépotoir.Maccari-Poisson Bruna. Un dépotoir du bas Moyen Âge dans le quartier Saint-Jean à Lyon. In: Archéologie médiévale, tome 18, 1988. pp. 215-237
Leonardo Manrique Castañeda: una visión interdisciplinaria. 1 Año 1 (2014) enero-marzo. Rutas de Campo. Estudiosos de Guerrero: Semblanzas
No full textGrosser Lerner, Eva y Benjamín Pérez González, “Leonardo Manrique Castañeda (entrevista)”, en Martha C. Muntzel y Bruna Radelli (coords.), Homenaje a Leonardo Manrique, México, INAH, 1993, pp. 9-45.Guzmán Betancourt, Ignacio, “Bibliografía de Leonardo Manrique Castañeda”, en Martha C. Muntzel y Bruna Radelli (coords.), Homenaje a Leonardo Manrique, México, INAH, 1993, pp. 141-152.Manrique Castañeda, Leonardo, “Historia de las lenguas indígenas de México”, en Beatriz Garza Cuarón y George Baudot, Historia de la literatura mexicana. Las literaturas amerindias de México y la literatura en español del siglo XVI, México, Siglo XXI, vol. 1, 1996, pp. 51-83.Manrique, Leonardo, “El panorama de los estudios lingüísticos de Guerrero”, en Gloria Artís, Miguel Ángel Rubio y Mette Marie Wacher, Guerrero: una mirada antropológica e histórica, México, INAH, 2007, pp. 493-498.Zúñiga, Rosa María, “Reconstrucciones lingüísticas efectuadas por Leonardo Manrique”, en Martha C. Muntzel y Bruna Radelli (coords.), Homenaje a Leonardo Manrique, México, INAH, 1993, pp. 135-140
Electroendephalography data from study on neurorehabilitation after stroke
No full textElectroencephalography data collected from a study investigating the neurophysiological aspects of a neurorehabilitation protocol combining neuromodulation with transcranial direct current stimulation (tDCS) and extreme reality for people with stroke.
The generated data associated with the study are not publicly available due to ethical requirements, but are available from the corresponding author on reasonable request
Geological and structural map of the southeastern Pag Island, Croatia: field constraints on the Cretaceous - Eocene evolution of the Dinarides foreland
Get PDFThe sedimentary succession exposed in the Northern Dalmatia Islands mainly consists of Cretaceous to Neogene shallow water carbonates, folded and imbricated within the External Dinarides thrust belt. During Cretaceous times, carbonate sediments were deposed on a heterogeneous, tectonically-influenced carbonate platform, which was then uplifted and eroded, as evidenced by a regional unconformity embracing the Late Cretaceous and Paleocene. Sedimentation resumed during the Eocene, when the area was part of the foreland basin of the Dinaric belt. With our geological and structural map of the southeastern Pag Island at the 1:25,000 scale, we refined the stratigraphic and structural setting and the tectono- sedimentary evolution of the area.Applied Geolog
Pressure transient analysis to investigate a coupled fracture corridor and a fault damage zone causing an early thermal breakthrough in the North Alpine Foreland Basin
No full textThe heterogeneity of the Upper Jurassic carbonate reservoir (Malm reservoir) beneath the North Alpine Foreland Basin has a significant influence on the mass and heat flow processes during geothermal exploitation. Geophysical borehole data revealed that sub-seismic scale fractures and karstified fractures occur at the inflow zones of deep geothermal wells. However, pressure transient analysis (PTA) in some previous studies concluded that it is difficult to detect the influence of sub-seismic scale features, suggesting that radial flow regime is dominant. Accordingly, a regional thermal-hydraulic model adopted the equivalent porous medium (EPM) approach, homogenizing the sub-seismic scale reservoir heterogeneities; however, unable to detect an early thermal breakthrough (ETB) in a geothermal doublet located SE of Munich. We apply PTA on three buildup tests belonging to that doublet following a deterministic approach to constrain the reservoir type by interpreting the pressure derivative (PD) plots constrained by geophysical and geological data. We derive the magnitudes of the reservoir hydraulic parameters by matching the PD plots with the selected interpretation models. We find that clustered fractures have a significant influence on the reservoir hydraulics, evidenced by trough-shaped curves in the PD plots. Linear flow regime interpreted from the interference test between the two wells indicates permeability anisotropy, which may have caused the ETB. Geophysical data interpretations indicate that these fractures correspond to a coupled fault damage zone and a fracture corridor. Finally, we present a fit-for-purpose 2D discrete fracture network model utilizing the PTA results to match our analytically calibrated model. Our study offers a potential hydraulic explanation to the cause of the ETB highlighting the importance of integrating multi-scale/disciplinary data sets to improve the reliability of dynamic reservoir models, based on which, economic-related decisions are made.Applied Geolog
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