Academic literature on the topic 'CATA'
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Journal articles on the topic "CATA"
Matheus, Gustavo Di Donato. "Cata-a-crese." Opiniães 4, no. 6-7 (May 3, 2016): 258. http://dx.doi.org/10.11606/issn.2525-8133.opiniaes.2015.115207.
Full textPlaehn, Dave. "CATA penalty/reward." Food Quality and Preference 24, no. 1 (April 2012): 141–52. http://dx.doi.org/10.1016/j.foodqual.2011.10.008.
Full textElter, Maximilian, Lukas Ahrens, Stella M. Luo, Frank Rominger, Jan Freudenberg, Dennis D. Cao, and Uwe H. F. Bunz. "Cata ‐Annulated Azaacene Bisimides." Chemistry – A European Journal 27, no. 48 (July 29, 2021): 12284–88. http://dx.doi.org/10.1002/chem.202101573.
Full textStudwell, William E. "Logging on and Cata-Logging." Behavioral & Social Sciences Librarian 16, no. 1 (September 22, 1997): 69–71. http://dx.doi.org/10.1300/j103v16n01_06.
Full textGLAUBER, ROY J. "Amplifiers, Attenuators, and Schrödinger's Cata." Annals of the New York Academy of Sciences 480, no. 1 (December 1986): 336–72. http://dx.doi.org/10.1111/j.1749-6632.1986.tb12437.x.
Full textHohl, Mathias, Manuel Mayr, Lisa Lang, Alexander G. Nickel, Javier Barallobre-Barreiro, Xiaoke Yin, Thimoteus Speer, et al. "Cathepsin A contributes to left ventricular remodeling by degrading extracellular superoxide dismutase in mice." Journal of Biological Chemistry 295, no. 36 (July 9, 2020): 12605–17. http://dx.doi.org/10.1074/jbc.ra120.013488.
Full textKayes, Maggie. "A Few Words About the CATA." Athletic Therapy Today 4, no. 4 (July 1999): 4. http://dx.doi.org/10.1123/att.4.4.4.
Full textLee, Sanghyeok, Han Sub Kwak, Sang Sook Kim, and Youngseung Lee. "Combination of the Check-All-That-Apply (CATA) Method and Just-About-Right (JAR) Scale to Evaluate Korean Traditional Rice Wine (Yakju)." Foods 10, no. 8 (August 16, 2021): 1895. http://dx.doi.org/10.3390/foods10081895.
Full textMedeiros, Rebecca V. B., and Rodrigo R. Resende. "CATA-VENTO: Aproximando A Teoria Da Prática." Nanocell News 2, no. 5 (December 21, 2014): n/a. http://dx.doi.org/10.15729/nanocellnews.2014.12.22.011.
Full textReinbach, Helene C., Davide Giacalone, Leticia Machado Ribeiro, Wender L. P. Bredie, and Michael Bom Frøst. "Comparison of three sensory profiling methods based on consumer perception: CATA, CATA with intensity and Napping®." Food Quality and Preference 32 (March 2014): 160–66. http://dx.doi.org/10.1016/j.foodqual.2013.02.004.
Full textDissertations / Theses on the topic "CATA"
Chagua, Cortez Alejandro Mario. "Cata sucata da tua casa e cria : uma experiencia de arte/educação na periferia." [s.n.], 1990. http://repositorio.unicamp.br/jspui/handle/REPOSIP/251018.
Full textDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Educação
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Resumo: O objetivo do trabalho é evidenciar a relevância da Arte/Educação como fundamental na expressão da criança como ser humano. Trata-se de um relato sobre a atuação do Arte-Educador na "Vila Costa e Silva¿ - Bairro periférico da cidade de Campinas - durante os anos de 1986 a 1989. Mediante ouso de materiais convencionais, mas, sobretudo dos alternativos, como a sucata, foi possível verificar a sua importância efetivamente no processo do ensino da Arte/Educação, e esta, colaborando para o crescimento da criança como sujeito. A partir da postura de Arte/Educadores como Herbert Read e Ana Mae T.B. Barbosa foi posto em prática um exercício que algumas vezes atingiu outros fazeres como o da atuação integral à comunidade, até mesmo sua horta comunitária. A partir deste exercício, desta práxis, foi possível constatar o quanto uma experiência como esta é válida no sentido de contribuir para a formação de crianças/pessoas mais ativas, fortes e participantes da comunidade - da cultura
Abstract: The purpose of this research is to show the relevance of Art/Education in the expression of the child as a human being. It¿s a report about the work of the Art-Educator in "Vila Costa e Silva" - an outskirt of Campinas - from 1986 to 1989. Using conventional ordinary materials such as alternatives ones like junk it was possible to verify the importance at his work and its efective colaboration to the growth of the child as person. From the theory of an Art/Educators like Her bar t. Read and Ana Mae T.B. Barbosa, it was apllicated an exercise that sometimes affects of her fields - for instance, the integral actuation in the community even in its communitarian horticulture. From this kind of exercise it was possible to realize how worthy is in experience like this as away of helping to develop children/people more actives, healthier, stronger, and to get on with the community life - with its culture
Mestrado
Administração e Supervisão Escolar
Mestre em Educação
Pedroso, Anderson Beltrame. "A Casa dos Cata-Ventos : variações sobre o futuro, a inutilidade e a sede." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2013. http://hdl.handle.net/10183/143188.
Full textThis dissertation talks about the experience of the Casa dos Cata-Ventos, a proposal to work with children and families in social vulnerability developed in Porto Alegre/RS. Aims to present the historical setting in which the action of Casa dos Cata-Ventos occurs and the foundations of the bet we do. This working model is inspired by Maison Verte, created by Françoise Dolto in Paris, and the Casa da Árvore, an NGO active in the city of Rio de Janeiro. In the first chapter I contextualize the discussion by presenting a brief history of the subject that, although does not ambition to constitute a genealogy, aims to present the discursive field's breaks that takes the forms of child care as an object. I take off from what determined the conditions of possibility of education as a strategy of citizens formation and the strength of work necessary to maintain the capitalist mode of production. The second and third essays lie more properly on the experience field of the Casa dos Cata-Ventos. The second one presents the experience and the roots that have inspired it. In it I discuss what I call a bet on the political dimension of playing, recovering the concept of playing in psychoanalysis - emphasizing the contributions of D. W. Winnicott and Ricardo Rodulfo - and the vita activa's phenomenology, exhibited by Hannah Arendt in The Human Condition. The third essay is inspired by a group of scenes experienced in the Casa dos Cata-Ventos and seeks to advance the discussion of a territory clinic, following a few lines of subjectivity composition which are formed in deprivation areas, where constitutional guarantees of rights do not actualize, leaving a vast field for that resentment is structured as a survival strategy and that violence is imposed in a massive and authoritarian way. I seek, however, support in the literature of Guimarães Rosa to show the vanishing points of this form of subjectivity capturing.
Monasterio, Muñoz Lyris Marlene. "Elaboración y cata de vinos - GA55 201801." Universidad Peruana de Ciencias Aplicadas (UPC), 2018. http://hdl.handle.net/10757/624412.
Full textAndersson, Josefina, and Lina Axelsson. "Cata - a former homeland village affected by Betterment, Eastern Cape, South Africa." Thesis, Kristianstad University College, Department of Mathematics and Science, 2005. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-3504.
Full textThis study focus on the house ruins and land use in Nyokana, a former village section in Cata, by looking at their location, number and the people who lived there and their living before the Betterment plan was carried through. This is done by studying an old map and documents of Cata, field studies with GPS-using and by interviewing mostly old inhabitants. The result is a basis for the development of the planned tourism track within the heritage project, wich runs by BRC and University of Fort Hare.
Rinaldi, D?bora. "A interpreta??o da cata??o pelos catadores : um estudo biogr?fico." Pontif?cia Universidade Cat?lica do Rio Grande do Sul, 2018. http://tede2.pucrs.br/tede2/handle/tede/8126.
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Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior - CAPES
The results presented in this dissertation emerge in a research process that analyzes the interpretation of waste pickers on their work activity ? the waste picking ? as well as the development of this interpretation in the biographical process. Considering that the interpretation of the subjects in the social world consists in the interaction with the other, in the course of their life trajectories from certain mechanisms and rules, the present study searches, in the biographical trajectory of the subjects, evidences of what and how of this interpretation. Based on the theoretical and methodological assumptions of the interpretative biographical research, I perform the reconstruction of two interviews using the biographical reconstruction analysis method developed by the sociologist Gabriele Rosenthal. Reconstructions of Aline and Vanessa cases give rise to two distinct types of interpretation on the waste picking, taking into account the macro and micro-sociological mechanisms behind these interpretations. Before presenting the types, I discuss, from the perspective of the authors of interpretative sociology, especially Alfred Sch?tz (2004), Peter Berger and Thomas Luckmann (2014), in what way the activity of the waste picking has been institutionalizing in Brazil, since the end of the nineteenth century, as a social, economic, environmental and political practice, according to mechanisms that ensure its legitimacy before society. Institutionalization, legitimation and socialization are therefore some of the processes behind these practices. The proposed approach contributes to the understanding of the social mechanisms behind the phenomenon of waste picking, evidencing the active participation of the collectors in the construction of this phenomenon.
Os resultados apresentados nesta disserta??o surgem num processo de pesquisa que analisa a interpreta??o de catadores de res?duos sobre a sua atividade laboral ? a cata??o ?, bem como o desenvolvimento dessa interpreta??o no processo biogr?fico. Considerando que a interpreta??o dos sujeitos no mundo social se constitui na intera??o com o outro, no curso de suas trajet?rias de vida a partir de determinados mecanismos e regras, o presente estudo busca, na trajet?ria biogr?fica dos sujeitos, evid?ncias do qu? e do como dessa interpreta??o. Com base nos pressupostos te?ricos e metodol?gicos da pesquisa biogr?fica interpretativa, realizo a reconstru??o de duas entrevistas a partir do m?todo de an?lise de reconstru??o biogr?fica de caso desenvolvido pela soci?loga Gabriele Rosenthal. As reconstru??es dos casos de Aline e Vanessa d?o origem a dois tipos distintos de interpreta??o sobre a cata??o, levando em considera??o os mecanismos macro e microssociol?gicos por tr?s dessas interpreta??es. Antes da apresenta??o dos tipos, discuto, a partir da perspectiva de autores da sociologia interpretativa, em especial Alfred Sch?tz (2004), Peter Berger e Thomas Luckmann (2014), de que forma a atividade da cata??o vem se institucionalizando no Brasil desde o fim do s?culo XIX como uma pr?tica social, econ?mica, ambiental e pol?tica, de acordo com mecanismos que assegurem sua legitima??o perante a sociedade. Institucionaliza??o, legitima??o e socializa??o s?o, portanto, alguns dos processos por tr?s dessas pr?ticas. A abordagem proposta contribui especialmente para a compreens?o dos mecanismos sociais por detr?s do fen?meno da cata??o, evidenciando a participa??o ativa dos catadores na sua constru??o.
Pires, Manoela Alves. "Impacto da redução de sódio e enriquecimento com ômega-3, por meio da adição do óleo de Echium, sobre a percepção do consumidor e as características tecnológicas, microestruturais, sensoriais e de estabilidade em mortadelas." Universidade de São Paulo, 2017. http://www.teses.usp.br/teses/disponiveis/74/74132/tde-07122017-160828/.
Full textThe objective of the present study was to evaluate the effect of the addition of Echium oil on bologna sausages less sodium. Effects of different levels of sodium reduction were evaluated by following treatments: Control, T20, T40 and T60 (20, 40 and 60% NaCl replacement per PuraQ® Arome NA4). The products were characterized by physicochemical analysis, microstructure and sensory acceptance. The results showed that the level maximum of sodium reduction accepted by consumers and maintaining its adequate physicochemical characteristics was 40%. Consumer researches by techniques of Conjoint Analysis (CA) and Focus Group were conducted in order to evaluate the perception and acceptance from bologna sausages less sodium and enriched with omega-3. Hypothetic packages of Bolognas were evaluated by 263 consumers in CA and by two group with 8 participants each one in Focus Group. Both techniques demonstrated that consumers would approve and purchase the bologna \"less sodium with omega-3\" claims. Based on the maximum level of sodium reduction and the consumers perception of bologna with claims, three formulations of bologna with high total lipis, less sodium, were made in order to evaluate the addition of Echium oil in different levels: Control, T25 and T50 (25 and 50% fat replacement by oil, respectively). The samples were evaluated per physicochemical and microstructure characteristics. At the times zero, 15, 30, 45 and 60 days of storage period at 4ºC the stability of bolognas was evaluated by physicochemical (TBARs color, pH value), microbiology and sensory analyses. The replacement of 50% of fat affected negatively (p<0.05) the texture, microstructure and acceptance of bologna. However, 25% of replacement did not harm the technological properties, stability or sensory acceptability, during all period of storage, but, there was a significant improvement in the lipid profile of T25 bologna, being possible to add the claim \"high content of omega-3\". In order to sensory describe the bolognas sensory terms were developed to apply in CATA (check-all-that-apply) analysis. CATA results showed that T50 differed (p<0.05) in some attributes of the control, however, T25 did not differ significantly showing same sensory descriptions from control. Finally, the replacement of pork fat by 50 and 100% of Echium oil in bologna sausages with 12% fat contained and less sodium were evaluated. Three products were formulated: Control (without oil), T50 and T100 (50 and 100% animal fat replacement by oil). The samples were characterized by physicochemical, microstructure and sensory analyses. The replacement of 100% of animal fat by Echium oil in bologna sausage did not affect the technological characteristics and was considered accepted by consumers, with acceptability index of 70.77%. Concluding that, the replacement of animal fat by Echium oil in bologna sausages is technologically feasible in order to enrich bolognas making this product healthier.
Medeiros, Clarissa. "Girando o cata-vento: sofrimento e cuidado na psicanálise do ser e fazer." Universidade de São Paulo, 2009. http://www.teses.usp.br/teses/disponiveis/47/47133/tde-08122009-105508/.
Full textThe aim of this paper is investigating the psychopathological foundations demanded by Winnicottian psychoanalysis, conceived as care for the going-on-being. It is justified for approaching the core issue of the articulation between theory and clinical practice, according to the perception of important experts concerning the incompatibility between the clinical being-and-doing - arisen from holding and setting management - and the adoption of impulsional models - which analyze the psyche according to physicalist parameters. In methodological terms, a theoreticalreflective study was conducted based on three essays. The first one consists of the introduction of the outlines that distinguish the Winnicottian clinic as the care for the going-on-being, focusing on the treatment aims, intervention modes and their mutual relationship. This introduction, which adopts a theoretical and conceptual discursive quality, is then recaptured along the text by means of clinical experience narratives. These narratives favor the establishment of a close and real contact with the clinical and experimental ground in which this study is rooted. The other two essays consist of the introduction of the impulsional-structural and relationalstructural theoretical models, which are studied in order to help us detect the power sources which ground their organization. Such constructed picture allows to the conclusion that a relational psychopathological theorization is not only possible, but actually vital, because it is the only way to avoid organicist and physicalist reductionisms.
Allinger, Sebastian, and Mattias Nilsson-Schneier. "Sensoriska bedömningar på erfatslagrad sprit : Med metoden temporal dominance of sensation och just-about-right-skalan." Thesis, Örebro universitet, Restaurang- och hotellhögskolan, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-51738.
Full textLeal, Amanda Rodrigues. "Utilização de hidrocolóides na estruturação de frutas tropicais: avaliação de aspectos tecnológicos, bioacessibilidade in vitro e perfil sensorial." reponame:Repositório Institucional da UFC, 2017. http://www.repositorio.ufc.br/handle/riufc/25978.
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Structured fruits are products resulting from the combination of fruit pulps and gelling hydrocolloids, being an alternative for the reduction of fruit waste. In this context, the objective of the present study was to develop mixed structured fruits of mango with caja, mango with cashew apple and mango with acerola, evaluating the influence of the hydrocolloids on the sensorial, texture characteristics and on the retention of bioactive compounds. The mixed structured fruits were made combining fruit pulps with hydrocolloids ágar-ágar, low acyl gellan gum (LA) and high acyl gellan gum (HA), isolated or combined, in concentration of 0.75% of the weight of the pulps. It was evaluated the influence of hydrocolloids on sensory, physical-chemical and texture characteristics, as well as ascorbic acid content, polyphenols and total antioxidant activity, before and after gastrointestinal digestion in vitro. The results showed that pH and soluble solids of the structured fruits increased significantly compared to mixed pulps, while values of water activity remained unchanged, and it was observed a small variation in the coloration. Samples containing 100% ágar-ágar, 100% LA gellan gum with 0% gellan gum HA (LA100 / HA0), 75% LA gellan with 25% HA gellan (LA75 / HA25) and 50% LA gellan with 50% HA gellan (LA50 / HA50) presented physical-chemical characteristics very similar to each other. However, the structured fruits elaborated with ágar-ágar provided higher acidity, consequently, lower pH.The ascorbic acid contents of the structured fruits remained the same or, even, were higher than the content of the mixed pulps. There was a reduction of the polyphenols, except for the mango with acerola samples, whichthe maintenance of these components was observed. The antioxidant activity remained the same in the mango with caja and mango with acerola samples, and it was reduced in mango with cashew apple samples. The structured fruits maintained bioaccessible percentages of bioactive compounds similar to those found for the mixed pulps. In general, the structures fruits did not present differences in relation to the bioactive components comparing to each other. The samples containing ágar-ágar presented lower hardness than samples containing gellan gum, and LA100 / HA0 formulation was harder than the others. Otherwise, the adhesiveness was higher in LA100 / HA0, and this parameter reduced as the HA proportionincreased. The values of elasticity and cohesiveness were the same in all formulations. The structured fruits or mixed pulpsdid not present growth of microorganisms. All formulations were well accepted in the sensory evaluation, with higher preference for samples containing LA50 / HA50 and less preference for LA100 / HA0 samples. In view of the above, it is believed that the structured fruits presented in this study are very promising, because they present characteristics very similar comparing with mixed fruit pulps.
Estruturados de frutas são produtos resultantes da combinação entre polpas de frutas e hidrocoloides gelificantes, sendo uma alternativa para a redução do desperdício de frutas. Nesse contexto, o objetivo do presente estudo foi desenvolver estruturados mistos de manga com cajá, manga com caju e manga com acerola, e avaliar a influência dos hidrocoloides utilizados sobre as características sensoriais e de textura, e na retenção de compostos bioativos. Os estruturados mistos foram elaborados a partir da combinação de polpas de frutas e os hidrocoloides ágar-ágar, goma gelana de baixa acilação – LA (do inglês low acyl) e de alta acilação – HA (do inglês high acyl), isolados ou combinados, na concentração de 0,75% do peso da polpa mista. Foi avaliada a influência dos hidrocoloides sobre as características sensoriais, físico-químicas e de textura, além dos conteúdos de ácido ascórbico, polifenóis e atividade antioxidante total, antes e após digestão gastrointestinal in vitro (DGI). Os resultados obtidos mostraram que o pH e os sólidos solúveis aumentaram significativamente em relação às polpas mistas, os valores de atividade de água permaneceram inalterados, e pequenas variações na coloração foram observadas. As amostras contendo 100% de ágar-ágar (ágar-ágar), 100% de goma gelana LA e 0% de goma gelana HA (LA100/HA0), 75% de goma gelana LA e 25% de goma gelana HA (LA75/HA25) e 50% de goma gelana LA e 50% de goma gelana HA (LA50/HA50) apresentaram características físico-químicas bem semelhantes entre si, porém, o ágar-ágar proporcionou maior acidez e, consequentemente, menor pH aos estruturados com ele elaborados. Antes da DGI, os teores de ácido ascórbico dos estruturados se mantiveram os mesmos ou, até, foram maiores que os das polpas, e houve redução dos polifenóis, exceto nas amostras de sabor manga com acerola, nas quais foi observada a manutenção desses componentes. A atividade antioxidante se manteve nos estruturados de manga com cajá e de manga com acerola, e foi reduzida nos de sabor manga com caju. Os estruturados mantiveram percentuais bioacessíveis de compostos bioativos bastante semelhantes aos das polpas mistas. E, em geral, os estruturados de frutas não apresentaram diferenças entre si quanto aos componentes bioativos. As amostras contendo ágar-ágar apresentaram menor dureza em relação às contendo goma gelana, e LA100/HA0 foi mais dura que as demais. Já a adesividade foi maior em LA100/HA0, além disso, esse parâmetro reduziu conforme o aumento das proporções de HA. Os valores de elasticidade e coesividade foram os mesmos em todas as formulações. Nenhum estruturado ou polpa apresentou crescimento de microorganismos. Todos foram bem aceitos sensorialmente, havendo maior preferência pelas amostras contendo LA50/HA50 e menor por LA100/HA0. Diante do exposto, acredita-se que os estruturados de frutas do presente estudo são bastante promissores por apresentarem características muito semelhantes às das polpas mistas de frutas.
Stefani, Leal Andreina. "Desarrollo de Vino espumante de naranja (var. Valencia). Estudio de su fracción aromática libre y caracterización sensorial con consumidores." Doctoral thesis, Universitat Politècnica de València, 2016. http://hdl.handle.net/10251/59385.
Full text[ES] Uno de los principales cultivos de fruta a nivel mundial es el de la naranja; la región de Salto Grande y Concordia, se destacan por la producción de esta fruta cítrica y el sector es considerado clave para la economía del lugar. Por lo que el agregado de valor a través del desarrollo de nuevos productos a partir de esta materia prima, represente un enfoque estratégico necesitado de aportes en investigación y desarrollo. El producto "Vino espumante de naranja" se puede pensar como una alternativa biotecnológica novedosa y una opción para diversificar la oferta de productos derivados de las frutas cítricas, esta idea se sustenta en que el sector de los vinos espumosos ha crecido en los últimos años y esto se debe principalmente a cambios en los hábitos de consumo de la población. El primer objetivo de esta tesis fue desarrollar el "Vino espumante de naranja" utilizando jugo natural de la variedad Valencia Late adaptando el método Champenoise, con énfasis en la etapa de la clarificación, debido a su relación con las características organolépticas que definen la calidad; caracterizando además los parámetros enológicos del vino base y los espumantes de naranja. El segundo objetivo fue conocer la composición de la fracción aromática libre del vino base y los espumantes, e identificar posibles modificaciones producidas por la segunda fermentación, el tiempo de contacto con las borras y los tratamientos seleccionados para su clarificación. Para el cumplimiento de este objetivo se utilizó cromatografía gaseosa acoplada a la espectrometría de masa (GC-MS). Por último, se planteo evaluar la aceptabilidad del producto y caracterizarlo sensorialmente, utilizando métodos basados en la percepción de los consumidores y de esta forma conocer el perfil que tienen los "Vinos espumantes de naranja" a través de los descriptores sensoriales a los que fueran asociados. Esto permitiría actuar, sobre los parámetros tecnológicos en busca del "producto ideal". Atendiendo al diseño propuesto para la obtención de los vinos espumantes de naranja se pudo determinar que los parámetros físico-quimicos evaluados presentaron valores dentro de lo establecido para este tipo de productos. Desde el punto de vista tecnológico, el empleo de menores tiempos de contacto con las borras (6 meses), podría tener ventajas para la obtención de vinos espumantes con menor intensidad de color, ya que a mayor tiempo de contacto (9 meses) los vinos espumantes exhibieron un aumento en el Índice de Amarronado. En relación al perfil aromático de los espumantes se vio que el mismo se complejiza cuando los espumantes permanecen un mayor tiempo en contacto con las borras de las levaduras (9 meses) y son tratados únicamente con bentonita en el licor de tirage, esto principalmente por aumento en la concentración de algunos compuestos como el lactato de etilo y el succinato de dietilo, compuestos que son considerados marcadores de crianza de los vinos espumantes, que influyen en el perfil aromático y en la textura y densidad, otorgando cuerpo y consistencia a los mismos. Los ensayos sensoriales utilizados para la caracterización de los "Vinos espumantes de naranja" con consumidores permitieron establecer que un mayor tiempo de contacto con las borras y un agregado de azúcar en el licor de expedición aumenta la aceptabilidad por parte de los mismos. La aplicación del mapeo proyectivo permitió identificar diferencias y similitudes entre los espumantes y junto con los descriptores obtenidos como respuesta de la Pregunta Abierta, comprender a que se debieron las mismas. El ensayo Check-All-That-Apply complementó la descripción sensorial de los productos. A partir de esto podemos decir que es posible desarrollar un vino de tipo espumante usando una materia prima diferente, como es la Naranja de la variedad Valencia Late, adaptando el método Champanoise, obteniendo un producto final de apropiadas características sensoria
[CAT] El principal cultiu de fruita a nivell mundial és el de la taronja; la regió de Salto Grande i Concòrdia, es destaquen per la producció d'aquesta fruita cítrica i el sector és considerat clau per a l'economia regional. Per lo que l'agregat de valor a través del desenvolupament de nous productes a partir d'aquesta matèria prima, representi un enfocament estratègic necessitat d'aportacions en investigació i desenvolupament. El desenvolupament del "Vi espumós de taronja" es pot pensar, com una alternativa biotecnològica innovadora i com una opció per diversificar l'oferta de productes derivats de les fruites cítriques. Aquesta idea es sustenta en que el sector dels vins espumosos ha crescut en els últims anys i això es deu a canvis en els hàbits de consum per part de la població. El primer objectiu d'aquesta tesi va ser desenvolupar el "Vi espumós de taronja" utilitzant suc natural de la varietat València Late adaptant el mètode Champenoise, amb especial èmfasi en l'etapa de la clarificació, per la seua relació amb les característiques organolèptiques que defineixen la qualitat d'aquest tipus de productes; caracteritzant ademés els paràmetres enològics del vi base i els espumants de taronja. El segón objectiu va ser conèixer la composició de la fracció aromàtica lliure del vi base i els espumants, e identificar possibles modificacions produïdes per la segona fermentació, el temps de contacte amb les borres i els tractaments seleccionats per a la seua clarificació; per al compliment d'aquest objectiu es va utilisar la cromatografia gasosa acoplada a l'espectrometria de massa (GC-MS). Finalment, es va plantejar evaluar l'acceptabilitat del producte i caracteritzar-ho sensorialment, utilitzant mètodes basats en la percepció dels consumidors i d'aquesta manera conèixer el perfil que tenen els "Vins espumants de taronja" a través dels descriptors sensorials als que foren associats. Això permetria actuar sobre els paràmetres tecnològics a la recerca del "producte ideal". Atenent al disseny proposat per a l'obtenció dels vins espumats de taronja es va poder determinar que els paràmetres físico-químics evaluats van presentar valors dins del que s'estableix per a aquest tipus de productes. Des del punt de vista tecnològic, l'ocupació de menor temps de contacte amb les borres (6 mesos), podria tindre avantatges per a l'obtenció de vins espumosos amb menys intensitat de color, a causa de la ràpida evolució exhibida pels mateixos en un curt període de temps (augment de l'Índex de Amarronado). No obstant això en relació al perfil aromàtic dels espumants es va vore que el mateix es torna complex quan els espumants permaneixen major temps en contacte amb les borres dels llevats (9 mesos) i són tractats únicament amb bentonita per a la seua clarificació, això principalment per augment en la concentració d'alguns compostos com el lactat d'etil i el succinat de dietil, compostos que són considerats marcadors de criança dels vins espumants, que influeixen en el perfil aromàtic i en la textura i densitat, otorgant cos i consistència als mateixos. Els assajos sensorials utilitzats per a la caracterització dels "Vins espumants de taronja" en termes de consumidors va permetre establir que un major temps de contacte amb les borres i un agregat de sucre en el licor d'expedició augmenta l'acceptabilitat per part dels mateixos. L'aplicació del mapatge projectiu va permetre identificar diferències i similituds entre els espumants i juntament amb els descriptors obtinguts com a resposta de la Pregunta Oberta, comprendre a que es deuen les mateixes. L'assaig Check-All-That-Apply va complementar la descripció sensorial obtinguda dels productes. A partir d'això podem dir que és possible desenvolupar un vi de tipus espumós usant una matèria prima diferent com és la Taronja de la varietat València Late, adaptant el mètode Champenoise; obtenint un producte final de apropiades caracter
Stefani Leal, A. (2015). Desarrollo de Vino espumante de naranja (var. Valencia). Estudio de su fracción aromática libre y caracterización sensorial con consumidores [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/59385
TESIS
Books on the topic "CATA"
Puigdemont, Carles. Cata-- què? Barcelona: La Campana, 1994.
Find full textReyes, Lupe. Elegía na un cata deskonosi... [Netherland Antilles: s.n., 1990.
Find full textTorres, Miguel A. Los vinos de España: Cata. [Barcelona]: Castell, 1987.
Find full textGórski, Artur. Władza polityczna w myśli Stanisława Cata-Mackiewicza. Kraków: Arcana, 1999.
Find full textUniversidad Iberoamericana. Centro de Información Académica. Cata logo de documentos-carta de la Colección Porfirio Di az: Agosto 1889. Alvaro Obrego n, Mexico: Universidad Iberoamericana Centro de Informacio n Acade mica, 1993.
Find full textUniversidad Iberoamericana. Centro de Información Académica. Cata logo de documentos-carta de la Colección Porfirio Di az: Marzo 1888. Alvaro Obrego n, Mexico: Universidad Iberoamericana Centro de Informacio n Acade mica, 1994.
Find full textUniversidad Iberoamericana. Centro de Información Académica. Cata logo de documentos-carta de la Colección Porfirio Di az: Abril 1887. Alvaro Obrego n, Mexico: Universidad Iberoamericana Centro de Informacio n Acade mica, 1993.
Find full textUniversidad Iberoamericana. Centro de Información Académica. Cata logo de documentos-carta de la Colección Porfirio Di az: Abril-mayo 1888. Alvaro Obrego n, Mexico: Universidad Iberoamericana Centro de Informacio n Acade mica, 1994.
Find full textUniversidad Iberoamericana. Centro de Información Académica. Cata logo de documentos-carta de la Colección Porfirio Di az: Enero-mayo 1881. Alvaro Obrego n, Mexico: Universidad Iberoamericana Centro de Informacio n Acade mica, 1994.
Find full textBracho, Kitty. Horo scopo 2012: Cata strofe o resurreccio n? Mexico, D.F: Editorial Planeta Mexicana, 2011.
Find full textBook chapters on the topic "CATA"
Weik, Martin H. "cata communications." In Computer Science and Communications Dictionary, 342. Boston, MA: Springer US, 2000. http://dx.doi.org/10.1007/1-4020-0613-6_4223.
Full textFaust, Helmuth. "Accioly, Breno: Os cata-ventos." In Kindlers Literatur Lexikon (KLL), 1–2. Stuttgart: J.B. Metzler, 2020. http://dx.doi.org/10.1007/978-3-476-05728-0_2261-1.
Full textAyearst, Lindsay E. "Continuous Auditory Test of Attention (CATA)." In Encyclopedia of Clinical Neuropsychology, 950–52. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-57111-9_9054.
Full textAyearst, Lindsay E. "Continuous Auditory Test of Attention (CATA)." In Encyclopedia of Clinical Neuropsychology, 1–4. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-56782-2_9054-1.
Full textHan, Longzhe, Yeonseung Ryu, and Keunsoo Yim. "CATA: A Garbage Collection Scheme for Flash Memory File Systems." In Ubiquitous Intelligence and Computing, 103–12. Berlin, Heidelberg: Springer Berlin Heidelberg, 2006. http://dx.doi.org/10.1007/11833529_11.
Full textJaeger, Sara R., and Gastón Ares. "Using Check-All-That-Apply (CATA) Questions in Emotion Questionnaires." In Basic Protocols on Emotions, Senses, and Foods, 59–72. New York, NY: Springer US, 2023. http://dx.doi.org/10.1007/978-1-0716-2934-5_6.
Full textCleary, David, and John Zeleznikow. "Building Expert Databases: L-CATA — An Intelligent Logic Based Travel Assistant." In Database and Expert Systems Applications, 130–34. Vienna: Springer Vienna, 1991. http://dx.doi.org/10.1007/978-3-7091-7555-2_22.
Full textZhang, Xiaolei, and Kwang-Ho Choo. "Photo(cata)lytic Membrane Bioreactors for Bacterial Disinfection and Antifouling Enhancement in Advanced Wastewater Treatment." In Frontiers in Water-Energy-Nexus—Nature-Based Solutions, Advanced Technologies and Best Practices for Environmental Sustainability, 439–41. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-13068-8_110.
Full textMeijer, Eva. "Stray Agency and Interspecies Care: The Amsterdam Stray Cats and Their Humans." In The International Library of Environmental, Agricultural and Food Ethics, 287–99. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-63523-7_16.
Full textWildgen, Wolfgang. "Catastrophe theory." In Handbook of Pragmatics, 130–33. Amsterdam: John Benjamins Publishing Company, 2022. http://dx.doi.org/10.1075/hop.m2.cat1.
Full textConference papers on the topic "CATA"
Krishnan, Gurunandan, and Shree K. Nayar. "Cata-Fisheye Camera for Panoramic Imaging." In 2008 IEEE Workshop on Applications of Computer Vision (WACV). IEEE, 2008. http://dx.doi.org/10.1109/wacv.2008.4544035.
Full textCastillo, Emilio, Miquel Moreto, Marc Casas, Lluc Alvarez, Enrique Vallejo, Kallia Chronaki, Rosa Badia, et al. "CATA: Criticality Aware Task Acceleration for Multicore Processors." In 2016 IEEE International Parallel and Distributed Processing Symposium (IPDPS). IEEE, 2016. http://dx.doi.org/10.1109/ipdps.2016.49.
Full textTie*, Wei, Shi Shuanghu, Luo Fei, Yan Yong, and Guo Zhenxing. "Some technologies for improving seismic acquisition cata auality in complicated area." In SPG/SEG 2016 International Geophysical Conference, Beijing, China, 20-22 April 2016. Society of Exploration Geophysicists and Society of Petroleum Geophysicists, 2016. http://dx.doi.org/10.1190/igcbeijing2016-089.
Full textGarcia, Igor, Rafael Araújo, and Victor T. Sarinho. "Projeto Cata-Sopro: Um Joystick de Sopro Baseado em Sensores Eletromagnéticos." In Anais do Simpósio Brasileiro de Computação Aplicada à Saúde. Sociedade Brasileira de Computação - SBC, 2019. http://dx.doi.org/10.5753/sbcas.2019.6267.
Full textZeferina Ferreira Maio, Ana. "carta | casa." In 30º Encontro Nacional da ANPAP - (RE)EXISTÊNCIAS. ,: Even3, 2022. http://dx.doi.org/10.29327/30enanpap2021.383391.
Full text"[Front cover]." In 2018 4th International Conference on Computer and Technology Applications (ICCTA). IEEE, 2018. http://dx.doi.org/10.1109/cata.2018.8398621.
Full text"Title page." In 2018 4th International Conference on Computer and Technology Applications (ICCTA). IEEE, 2018. http://dx.doi.org/10.1109/cata.2018.8398622.
Full text"Copyright page." In 2018 4th International Conference on Computer and Technology Applications (ICCTA). IEEE, 2018. http://dx.doi.org/10.1109/cata.2018.8398643.
Full text"Table of contents." In 2018 4th International Conference on Computer and Technology Applications (ICCTA). IEEE, 2018. http://dx.doi.org/10.1109/cata.2018.8398644.
Full textZhuzbayev, S., D. Sabitova, and B. Sarsenov. "Computer mathematical modeling of wave processes." In 2018 4th International Conference on Computer and Technology Applications (ICCTA). IEEE, 2018. http://dx.doi.org/10.1109/cata.2018.8398645.
Full textReports on the topic "CATA"
Antonio, Joseph C. CATS EYES Adjustment Procedures. Fort Belvoir, VA: Defense Technical Information Center, April 1993. http://dx.doi.org/10.21236/ada264069.
Full textvon Balthasar, Hans Urs. Carta a Giorgio Mazzanti. Saint John Publications, 2022. http://dx.doi.org/10.56154/uv.
Full textSobral, Rose Cristina, and Patricia dos Santos Vigário. Cada cor no seu espaço. Epitaya, 2021. http://dx.doi.org/10.47879/ed.ep.2021287.
Full textAdrião, José. Azenhas, uma casa dupla a partir da Casa Branca (ateliê Projeto V 2021/21). Chair Ricardo Carvalho. CEACT - Universidade Autónoma de Lisboa, 2021. http://dx.doi.org/10.26619/ual-da/wp012021.
Full textBarona Rodríguez, Ayda Fernanda, Eduar Yovany Antolínez Sandoval, Maria Margarita Ramírez Gómez, Ximena López González, and Diego Fernando Avendaño Avendaño. Cultivo: fertilización integrada. Corporación Colombiana de Investigación Agropecuaria - AGROSAVIA, 2022. http://dx.doi.org/10.21930/agrosavia.infografia.2022.6.
Full textPena, Gabriel. Un pròleg en forma de carta. Edicions de la Universitat de Lleida, 2019. http://dx.doi.org/10.21001/scriptura.2019.27.37.
Full textComunicación de las Ciencias, Centro. ¿Qué leer mientras estás en casa? Universidad Autónoma de Chile, March 2020. http://dx.doi.org/10.32457/2050012728/9598202036.
Full textDesimone, David J., and Duc Ta Vo. Gamma-Ray Hold-up Measurements and Results for Casa 2 and Casa 3 at TA-18. Office of Scientific and Technical Information (OSTI), March 2016. http://dx.doi.org/10.2172/1241650.
Full textFarah Quijano, María Adelaida. Ecología integral: tres contribuciones para entender nuestras relaciones y la realidad de modo diferente. Editorial Pontificia Universidad Javeriana, August 2021. http://dx.doi.org/10.11144/javeriana.sjls.farah.
Full textRushby, John. Compositional Abstraction and Refinement for Aspects (CARA). Fort Belvoir, VA: Defense Technical Information Center, March 2004. http://dx.doi.org/10.21236/ada442050.
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