1,721,003 research outputs found
I progetti ISEKI e la rete ISEKI_Food attività e ruolo nella formazione europea di ricercatori nel settore alimentare
No full textI progetti ISEKI e la rete ISEKI_Food, che oggi è rappresentata da oltre 140 tra università e centri di ricerca di oltre 50 Paesi di tutto il mondo operano nell’ambito delle discipline delle Scienze e Tecnologie Alimentari, finanziariamente supportati dalla Commissione europea nell’ambito del Life Long Learning Programme
(LLP).
Il principale obiettivo della rete è quello di contribuire alla Alta Formazione a livello europeo nel settore della formazione nel campo delle scienze degli alimenti, attraverso l’internazionalizzazione, il miglioramento della qualità dell’offerta didattica e formativa e l’attrattività nei confronti degli studenti delle scuole secondarie superiori. Le attività che sono state sviluppate nei vari progetti susseguitisi nel tempo a partire dal 2002 dai partner organizzati in gruppi di lavoro hanno portato alla redazione di documenti oggi considerati di riferimento dalla comunità educativa, alla pubblicazione di libri ed altro materiale didattico innovativo per studenti e ricercatori oltre a tutta una serie di database e materiale utile per favorire gli scambi di docenti e studenti nel campo delle scienze e tecnologie alimentari a livello europeo ed internazionale
Interazioni etanolo-acqua nei sistemi alimentari. Nota 1. Ripartizione liquido-vapore in sistemi modello
No full textMultidisciplinary approach for the evaluation of the effect of water status and mobility on the activity of peroxidases in solution
No full textStudy on changes of physico-chemical characteristics in hazel nuts (Corilus avellana) during the roasting process
No full text
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
The effect of extrusion temperature and drying-tempering on both the kinetics of hydration and the textural changes in extruded ready-to-eat breakfast cereals during soaking in semi-skimmed milk
No full textReady-to-eat breakfast cereals were made by a two-step extrusion-cooking and toasting process. Before toasting the products were given a drying-tempering step. Two process variables (extrusion temperature and moisture content before toasting) were manipulated in order to obtain products with different physical characteristics. Density, hardness, hydration kinetics and textural changes of the products during soaking were studied in order to analyse the influence of these variables on the product quality. Both the variables significantly affected the product quality indices such as hardness and density. The processing conditions had only a slight influence on product water uptake during hydration but a dramatic influence on product softening. The hydration and softening rates were negatively correlated with density. When density was equal samples extruded at different extrusion temperatures showed different water uptake and softening rates. Products with the same values of initial hydration rate showed different initial softening rates because of extrusion temperature.[...
Creation of a interdepartmental experience in food research: The ALMAFOOD INTEGRATED RESEARCH TEAM of University of Bologna
No full textBridging Training and Research for Industry and the Wider Communit
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
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