Bibliographies thématiques / Marziano

Littérature scientifique sur le sujet « Marziano »

Auteur : Grafiati
Publié le 11 mars 2023

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Consultez les listes thématiques d’articles de revues, de livres, de thèses, de rapports de conférences et d’autres sources académiques sur le sujet « Marziano ».

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Articles de revues sur le sujet "Marziano"

1

Bono, Francesco. « Note minime sul ius dotium in Marziano Capella ». Tijdschrift voor Rechtsgeschiedenis / Revue d'histoire du droit / The Legal History Review 89, no 1-2 (21 juin 2021) : 47–69. http://dx.doi.org/10.1163/15718190-12340008.

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Summary Martianus Capella’s De nuptiis Philologiae et Mercurii, 9.898, echoes ancient jurisprudence, not only because the divinity Saturnus is depicted as a jurist, but because the passage also refers to a jurisprudential rule on dowries. The text suggests that dotem dicere is possible after a marriage has been celebrated. Legal authorities (both imperial constitutions and works by jurists) show that Saturnus’ words are consistent with principles of Roman law on dowries.
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2

De Paolis, Paolo. « Tra esegesi e filologia : la difficile sfida del De nuptiis Philologiae et Mercurii di Marziano Capella ». Rivista di Filologia e di Istruzione Classica 143, no 1 (janvier 2015) : 202–13. http://dx.doi.org/10.1484/j.rfic.5.123335.

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3

Lomiento, Liana. « "Intrecciare" i metri-ritmi : Tradizione di una metafora da Laso di Ermione (Test. 14 Brussich) a Marziano Capella ("De nupt." 9, 936) ». Quaderni Urbinati di Cultura Classica 76, no 1 (2004) : 107. http://dx.doi.org/10.2307/20546804.

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4

Jamili, Marzia, Brittany Nugent et Dove Barbanel. « Unimaginable Dreams ». Journal of Anthropological Films 3, no 02 (21 octobre 2019) : e2823. http://dx.doi.org/10.15845/jaf.v3i02.2823.

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Written and directed by Marzia Jamili, a Hazara refugee now living in Sweden, Unimaginable Dreams is an auto-ethnographic essay film that traces Marzia’s last days in Athens, Greece. Blending documentary and fiction, Marzia casts her best friends to recreate magically real versions of her dearest memories of Athens as she delivers a cutting address to Afghanistan, in which she tells the sea about her broken homeland. This film project seeks to demonstrate the possibilities of collaborative filmmaking as a methodology, particularly in response to the limitations of etic observational approaches in migration research and the lack of refugee voices in public discourse. Through reenactment and Marzia’s epistolary narrative, Unimaginable Dreams resurfaces notions of belonging and citizenship within the imagination, weaving together oneiric and real geographies situated in the past and future. Facing perpetual displacement and public erasure, the film medium offers a declarative space of visibility in Athens, where its maker articulates rights and desires denied by the state. Unimaginable Dreams is the first production by the Melissa Network's Film Club, a collaborative program cofounded by Brittany Nugent and Dove Barbanel that challenges hegemonic representations of migrant women by empowering members to reclaim the gaze and create narratives of their own. A creative group of women from Afghanistan, Iran, Syria, Iraq, Kenya, Nigeria and Ethiopia share diverse perspectives to analyze their favorite movies, learn filmmaking skills and collaborate on original productions that add urgent personal nuance and depth to migration storytelling.
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5

Cavalli, A., et G. Pontoriero. « Come è cambiata la gestione dell'anemia per i pazienti in dialisi alla luce dello studio DOPPS ». Giornale di Clinica Nefrologica e Dialisi 22, no 4 (31 janvier 2018) : 27–33. http://dx.doi.org/10.33393/gcnd.2010.1241.

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L'anemia è una frequente complicanza della malattia renale cronica (Chronic Kidney Disease, o più brevemente CKD) e rappresenta un importante fattore di rischio cardiovascolare che aggrava ulteriormente la prognosi dei pazienti nefropatici. Gli agenti stimolanti l'eritropoiesi (ESA) e la supplementazione marziale rappresentano i cardini su cui attualmente si basa la terapia di questa complicanza della CKD. Il Dialysis Outcomes and Practice Patterns Study (DOPPS) - studio internazionale, prospettico, osservazionale - è stato avviato nel 1996 per raccogliere informazioni riguardanti le pratiche cliniche di gestione di molte problematiche attinenti l'emodialisi, tra cui anche il trattamento dell'anemia. Nel corso degli anni, il DOPPS ha evidenziato una crescente aderenza nei confronti di quanto raccomandato dalle linee guida internazionali, come dimostrato dall'aumento dei valori medi di emoglobina, dall'utilizzo di ESA in una percentuale crescente di pazienti e da una maggiore attenzione a garantire adeguate scorte marziali. Il DOPPS, inoltre, ha messo in risalto una rilevante associazione tra valori di emoglobina e rischio di ospedalizzazione e morte nei pazienti emodializzati. Oggigiorno il DOPPS rappresenta, anche nel campo della gestione dell'anemia secondaria alla CKD, un importante riferimento scientifico, che dimostra come uno studio osservazionale, eseguito in accordo ad adeguati criteri metodologici, possa diventare uno strumento informativo, credibile e capace di suggerire nuove ipotesi da testare in successivi studi clinici controllati.
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6

Martin, W. « Marzipan ». Iowa Review 24, no 3 (octobre 1994) : 34–38. http://dx.doi.org/10.17077/0021-065x.4758.

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7

Stadnyk, Igor, Volodymyr Piddubnyi, Mykhail Kravchenko, Larysa Rybchuk, Olena Kolomiiets et Svitlana Danylo. « Adhesion of marzipan pastes based on dry demineralized whey ». Potravinarstvo Slovak Journal of Food Sciences 14 (28 novembre 2020) : 1149–60. http://dx.doi.org/10.5219/1351.

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The results of researches of rheological and adhesion characteristics of marzipan pastes with dry demineralized whey (DDW) and glycerin are given. The positive effect of dry demineralized whey and glycerin on the characteristics of model compositions of marzipan pastes has been established. The component compatibility of DDW and almonds has been confirmed. It has been experimentally established that DDW and glycerin lead to changes in the structural state of marzipan pastes, changing the quantitative values ​​of rheological characteristics. It is confirmed that with increasing DDW concentration, the indicators of deformation and plasticity increase. The indicators of elasticity and resilience of marzipan paste decrease, which in general leads to an increase in molding ability. The surface effect on the properties of marzipan pastes with dry demineralized whey and glycerin was carried out. The technological expediency of using glycerin in the composition of marzipan pastes with DDW to increase their plasticity and pliability while maintaining high molding properties is substantiated. The rational content of glycerin is established, which allows regulating the adhesion properties within the set limits for paste-like finishing semi-finished products from marzipan masses. The rational content of DDW and glycerin in the composition of marzipan pastes while ensuring high functional and technological properties in the application of confectionery flour on the surface is substantiated. Mathematical modeling of adhesion behavior of marzipan pastes is carried out. The adhesive properties of the pastes are mathematically substantiated and their ability to have flexibility under the action of the applied shear stress is confirmed within the established limits. Its currents are considered and substantiated. A study of moisture absorption by flour confectionery when covered with marzipan paste is provided. The wetting angle is considered and the work of adhesion is determined. Based on researches the directions of use of the developed marzipan pastes in confectionery production as finishing semi-finished products for a covering and as a layer for flour confectionery products and modeling of figured products are offered.
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8

Rohadi, Paramita, Ridawati, Alsuhendra et Alsuhendra. « Pengaruh Penggunaan Gliserin dengan Persentase Berbeda pada Tepung Marzipan Instan Substitusi Tepung Kacang Hijau (Phaseolus radiatus L) terhadap Daya Terima Konsumen ». Jurnal Sains Boga 3, no 2 (26 novembre 2020) : 1–8. http://dx.doi.org/10.21009/jsb.003.2.01.

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Penelitian ini bertujuan untuk mempelajari dan menganalisis pengaruh penggunaan gliserin dengan persentase berbeda pada pembuatan marzipan substitusi tepung kacang hijau terhadap daya terima konsumen berdasarkan aspek warna, rasa, aroma dan tekstur terhadap daya terima konsumen. Penelitian ini menggunakan metode eksperimen. Sampel dalam penelitian ini adalah marzipan substitusi tepung kacang hijau dengan perbedaan penggunaan gliserin sebanyak 6%, 9%, dan 12% yang diujikan terlebih dahulu kepada 5 panelis ahli untuk menilai kualitas marzipan dari aspek warna, rasa, aroma, kelunakan, kelengketan, dan elastisitas. Marzipan dengan gliserin 12% memiliki kualitas beraroma langu lemah, lunak hingga sangat lunak, dan mudah dibentuk pada aspek aroma, kelunakan, dan elastisitas. Aspek warna dan rasa yang berkualitas putih kekuninggan dan mendekati manis berada pada marzipan dengan gliserin 9% dan pada aspek tingkat kelengketan berkualitas tidak lengket ketika dipegang berada pada marzipan dengan gliserin 6%. Selanjutnya, responden dari penelitian ini adalah 30 panelis agak terlatih untuk menilai marzipan pada aspek warna, rasa, aroma, dan tekstur. Hasil uji hipotesis friedman menunjukkan tidak terdapat pengaruh penggunaan gliserin pada aspek warna dan aroma, sedangkan pada aspek rasa dan tekstur terdapat perbedaan nyata, berdasarkan hasil uji lanjutan tuckey diperoleh produk yang paling disukai oleh konsumen pada perlakuan penggunaan gliserin 9%. Berdasarkan hasil penilaian uji organoleptik, produk marzipan dapat diterima konsumen karena memiliki skor berada pada kategori antara agak suka hingga suka.
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9

Kravchenko, Mihailo, Dina Fedorova, Larysa Rybchuk, Roman Romanenko, Vladimir Piddubnyi, Inna Danyliuk, Karina Palamarek, Tatiana Marusyak et Tetiana Nezveshchuk-Kohut. « INVESTIGATION OF THE INFLUENCE OF GLYCERIN ON RHEOLOGICAL CHARACTERISTICS OF MARZIPAN PASTES WITH DRY MINERALIZED WHEY ». EUREKA : Life Sciences 1 (24 janvier 2020) : 48–56. http://dx.doi.org/10.21303/2504-5695.2020.001120.

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There is studied the influence of glycerin on rheological characteristics of marzipan pastes with dry demineralized whey (DDW) for determining its rational concentration in the composition of decorative semi-products PKV and MFV. PKV – marzipan pastes with DDW, used for covering confectionary products and as an interlayer; MFV – marzipan pastes with DDW, used for making candies and modeling figured products. According to research results, it has been established, that an increase of a glycerin concentration in the composition of model mixtures of marzipan pastes PKV (20 % of DDW) and MFV (30 % of DDW) results in decreasing deformation characteristics of a reversible type. Irreversible deformation is constant and doesn’t depend on glycerin concentration. According to results of the analysis of main rheological constants by a diapason of glycerin concentrations, there has been established a gradual decrease of indices of a highly elastic and conventionally instant resilience module of model compositions of marzipan pastes PKV (20 % of DDW) and MFV (30 % of DDW). Viscosity indices of a resilient aftereffect and pliability gradually grow with an increase of a glycerin concentration in the composition of model marzipan pastes PKV (20 % of DDW) and MFV (30 % of DDW). Research results testify that the use of glycerin in the composition of marzipan pastes PKV (20 % of DDW) and MFV (30 % of DDW) gives a possibility to increase their elasticity and softness, at that keeping high forming properties. The conducted studies have proved the availability of producing marzipan pastes with DDW and glycerin. There has been substantiated the rational content of glycerin in the composition of marzipan pastes with DDW that allows to provide given (desirable) rheological characteristics. The rational concentration of glycerin in the composition of marzipan pastes PKV (20 % of DDW), used for covering floury and confectionary products and as an interlayer is 5 % of the total mass of recipe components. The rational concentration of glycerin in the composition of marzipan pastes MFV (30 % of DDW), used for making candies, modeling figured products is 5 % of the total mass of recipe components. An improved technological solution doesn’t complicate the general technological process and doesn’t need the additional technical equipment. Rheological characteristics of the developed marzipan pastes correspond to directions of the technological destination and allow to decorate floury confectionary products with different levels of technological complication, providing the maximal beauty of ready products.
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10

Flem, Lydia. « Allegro marziale ». Le Genre humain N�20, no 2 (1989) : 163. http://dx.doi.org/10.3917/lgh.020.0163.

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Thèses sur le sujet "Marziano"

1

Gariboldi, Nicolo. « Analisi FEM dei componenti di un rover marziano ». Bachelor's thesis, Alma Mater Studiorum - Università di Bologna, 2021. http://amslaurea.unibo.it/23546/.

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L'elaborato tratta di analisi strutturali, effettuate con un programma ad elementi finiti, di alcuni componenti di un rover progettato da un gruppo di studenti dell'Università di Bologna, Alma-X, per la European Rover Challenge.
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2

Malfi, Enrico. « Morfometria di forme carsiche in un possibile "landing site" marziano ». Bachelor's thesis, Alma Mater Studiorum - Università di Bologna, 2014. http://amslaurea.unibo.it/7872/.

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Starting from some satellite photos, we try to understand if someone of the many negatives roundish shapes recognized into a complex of two impacts craters could verify the karst phenomenon on Mars. This fact if confirmed could be extremely important to find microbiological life living underground in an area of contact between water and sulfates, shielded from cosmic radiation. In order to verify if these negatives shapes have a karst origin or an impact one, we made several morphometric measurements with particular attention to the length of the axes and to the depth of these depressions. We also studied some other forms (such jagged ridges) as another possible witness of the karst.
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3

Veronesi, Vanni <1986&gt. « Fonti greche, traduzione latina e apparato grafico in Marziano Capella (VI 706-723, VII 731-742) ». Doctoral thesis, Università Ca' Foscari Venezia, 2018. http://hdl.handle.net/10579/14981.

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Il lavoro tenta di fare luce sulla tecnica della traduzione nel De nuptiis Philologiae et Mercurii, attraverso la ricostruzione delle fonti greche e l’analisi della lingua scientifica di Marziano Capella. Nell’impossibilità di un’indagine stilistica sulla totalità dei novena volumina (IX 997), il contributo si concentra sui §§ VI 706-723 e VII 731-742, ma il problema del rapporto con le fonti e in generale con il greco è stato comunque affrontato per l’intera opera. La tesi è divisa in tre parti. Nella prima viene riesaminata la tradizione indiretta precarolingia delle Nuptiae, in rapporto con la trasmissione manoscritta che data a partire dal IX secolo; è poi fornita una rassegna di tutti i commentatori medievali e degli excerpta del testo. Nell’analizzare le posizioni della critica in merito alla tradizione manoscritta si è provveduto a un riesame della recensio: all’interno di questo lavoro sono stati catalogati − per la prima volta negli studi marzianei − tutti i disegni, dal I al IX libro, attestati nei ventuno codici del ‘canone Préaux’. Questa analisi arriva a conclusioni nuove sulla presenza di un apparato grafico come parte integrante del testo marzianeo, almeno per i §§ 401-403 e 710-718. La seconda parte discute il bilinguismo e l’uso delle fonti greche; segue l’analisi della tecnica del vertere. La terza parte presenta il commento ai §§ 706-723 e 731-742, gli schemi lessicali con tutti i vocaboli analizzati, le relative traduzioni e i loci paralleli.
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4

Grion, Anna. « Martiani Capellae De Nuptiis Philosopiae et Mercurii liber VII. Introduzione, traduzione e commento ». Doctoral thesis, Università degli studi di Trieste, 2013. http://hdl.handle.net/10077/9141.

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2011/2012
La tesi verte sul settimo libro del De Nuptiis Philologiae et Mercurii del cartaginese Marziano Capella, dedicato all'aritmetica. Il lavoro presenta il testo latino, stabilito sulla base delle edizioni critiche esistenti, la traduzione e puntuali note di commento di tipo filologico e contenutistico. L'introduzione fornisce un inquadramento del libro all'interno dell'opera e presenta le fonti e i caratteri dell'Aritmetica di Marziano.
XXV Ciclo
1984
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5

Filip, Ireneo. « Martiani Capellae De Nuptiis Philologiae et Mercurii liber VI [§§ 567 - 642]. Introduzione, traduzione e commento ». Doctoral thesis, Università degli studi di Trieste, 2011. http://hdl.handle.net/10077/4500.

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2009/2010
Il lavoro consiste nella traduzione e nel commento del libro VI [de geometria] del De Nuptiis Philologiae et Mercurii di Marziano Capella, limitatamente ai §§ 567-642. Il testo latino è stato criticamente rivisto rispetto a quello presente nelle edizioni esistenti dell'opera.
XXIII Ciclo
1974
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6

Bigi, Massimo. « Progetto concettuale di rotore di velivolo per esplorazione marziana ». Bachelor's thesis, Alma Mater Studiorum - Università di Bologna, 2020.

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Con il presente elaborato di tesi ci si propone di sviluppare il progetto concettuale del rotore di un velivolo per l’esplorazione marziana di massa complessiva pari a 20 kg. Tenendo conto delle problematiche specifiche del caso di studio e degli approcci non convenzionali al problema che esso richiede, l’obiettivo è quello di trattare a livello concettuale il progetto di un rotore ottimizzato per l’atmosfera di Marte e per le sue peculiari caratteristiche fisiche. Questo studio costituisce il punto di partenza per uno sviluppo più dettagliato dell’argomento nel corso del progetto preliminare. Dopo aver definito un modello di atmosfera di riferimento, le specifiche del progetto e i requisiti che esso deve rispettare, utilizzando i risultati teorici della Teoria del Disco Attuatore si è compiuta una prima valutazione delle dimensioni generali richieste dal caso di studio, individuando raggio e “solidity ratio” opportuni. Dopodiché, applicando la Teoria dell’Elemento di Pala, si è progettata la geometria in pianta delle pale, determinandone il numero, la corda effettiva e la rastremazione. Infine, una possibile scelta del profilo da impiegare è stata proposta, e una distribuzione dell’angolo di calettamento dei profili lungo la pala è stata progettata. Una volta dimensionata la geometria concettuale del rotore, si è realizzata una sua modellazione in un CAD tridimensionale.
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7

Cenni, Claudia <1979&gt. « Ovidio e Marziale tra poesia e retorica ». Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2009. http://amsdottorato.unibo.it/2003/1/Cenni_Claudia_Tesi.pdf.

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This 
study
 participates 
of
 the 
vivacious
 and
 recent 
interest
 for
 the 
Martial’s
 work, 
that
 has
 brought
 to
 discover
 a
 wealth
 and 
a 
complexity,
 remained 
for 
a
long
 time
 hidden, 
of 
the 
epigrammatic
 kind.
 Of
 this
 complexity
 is
 an
 important
 part
 the
 refined
 allusive
 game
 with
 the
 preceding
 tradition,
 as
 that
 with 
Ovid.
 My 
work
 is
 divided
 in
 two
 sections: 
the 
first
 one
 is dedicated
 to 
the 
passages 
in 
which
 Martial
 quotes
 Ovid
 and
 to
 the
 surest
 and
 more
 important
 recalls.
 The
 single
 chapters
 are
 dedicated
 to
 a
 detail
 theme
 (the
 apostrophe
 to
 the
 book;
 the
 mythology;
 the
 love;
 the
 exile).
 The
 second
 section, 
instead, 
is
 dedicated 
to 
the 
rhetoric,
 with
 an 
analysis 
of
 the
 structure 
of 
the 
poetic
 discourse
 in
 the
 elegy
 and
 in
 the
 epigram,
 and
 to
 the study
 of
 some
 rhetorical
 figures,
 in
 primis
 the
 sententia,
 key‐element
 in
 the
 Martial’s
 work,
 but
 also
 decisive
 in
 the
 innovative
 poetic process
 begun by
 Ovid.
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Cenni, Claudia <1979&gt. « Ovidio e Marziale tra poesia e retorica ». Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2009. http://amsdottorato.unibo.it/2003/.

Texte intégral
Résumé :
This 
study
 participates 
of
 the 
vivacious
 and
 recent 
interest
 for
 the 
Martial’s
 work, 
that
 has
 brought
 to
 discover
 a
 wealth
 and 
a 
complexity,
 remained 
for 
a
long
 time
 hidden, 
of 
the 
epigrammatic
 kind.
 Of
 this
 complexity
 is
 an
 important
 part
 the
 refined
 allusive
 game
 with
 the
 preceding
 tradition,
 as
 that
 with 
Ovid.
 My 
work
 is
 divided
 in
 two
 sections: 
the 
first
 one
 is dedicated
 to 
the 
passages 
in 
which
 Martial
 quotes
 Ovid
 and
 to
 the
 surest
 and
 more
 important
 recalls.
 The
 single
 chapters
 are
 dedicated
 to
 a
 detail
 theme
 (the
 apostrophe
 to
 the
 book;
 the
 mythology;
 the
 love;
 the
 exile).
 The
 second
 section, 
instead, 
is
 dedicated 
to 
the 
rhetoric,
 with
 an 
analysis 
of
 the
 structure 
of 
the 
poetic
 discourse
 in
 the
 elegy
 and
 in
 the
 epigram,
 and
 to
 the study
 of
 some
 rhetorical
 figures,
 in
 primis
 the
 sententia,
 key‐element
 in
 the
 Martial’s
 work,
 but
 also
 decisive
 in
 the
 innovative
 poetic process
 begun by
 Ovid.
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9

Brüning, Philipp [Verfasser]. « DNA-analytische Methoden zur Reinheitskontrolle von Marzipan / Philipp Brüning ». München : Verlag Dr. Hut, 2012. http://d-nb.info/1024242811/34.

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10

Russotti, Ambra <1990&gt. « Ricerche sulla variantistica d'autore negli Epigrammaton libri di Marziale ». Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2019. http://amsdottorato.unibo.it/9074/1/russotti_ambra_tesi.pdf.

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La tesi consiste in un’analisi delle numerose varianti significative riportate dai testimoni degli Epigrammi, condotta secondo un’impostazione metodologica innovativa, sostanzialmente ispirata – con le dovute differenze, e comprensibile cautela supplementare – alla moderna filologia d’autore. Scopo della ricerca è stato infatti individuare ovunque possibile macro-categorie di varianti che dessero l’impressione di condividere le medesime caratteristiche formali e la medesima ratio, costituendo, in questo senso, un “sistema di varianti”. Tale impostazione consente di isolare una serie di categorie in sé coerenti, identificabili con altrettante “mani” poetiche, riconducibili a un preciso intervento – editoriale o autoriale – sull’opera.
The dissertation consists in an analysis of the many significant variant readings reported in the tradition of the Epigrams. The analysis is led through a novel methodologic approach that takes the lead from philological research about authors' work in modern philology. The aim is to pinpoint potential macro-systems of variant readings that may allow to identify categories of coherent variants, traceable to different hands.
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Livres sur le sujet "Marziano"

1

author, Taricano Caterina, dir. Un marziano genovese a Roma. Ghezzano (PI) : Felici editore, 2013.

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2

Erigena, Johannes Scotus, ca. 810-ca. 877. et Ramelli Ilaria 1973-, dir. Tutti i commenti a Marziano Capella. Milano : Bompiani, 2006.

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3

Clara, Allasia, et Nay Laura, dir. Marziano Guglielminetti : Un viaggio nella letteratura. Alessandria : Edizioni dell'Orso, 2009.

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4

Nugis ignosce lectitans : Studi su Marziano Capella. Trieste : Edizioni Università di Trieste, 2009.

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Celentano, Adriano. Un marziano in TV : Francamente me ne infischio. Milano : Clan Celentano, 2001.

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Un marziano in Italia : Vita di Ennio Flaiano. Villorba (TV) [i.e. Treviso, Italy] : Anordest, 2010.

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The bee-orchid : Religione e cultura in Marziano Capella. Napoli : M. D'Auria, 2012.

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Marziano e Innocenzo : Tortona paleocristiana tra storia e tradizione. [Italy : s.n., 2013.

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Prestifilippo, Giada. Oltre Marziano : Iside, Apuleio e la Primavera di Botticelli. Catania : Centro studi sull'antico cristianesimo, Università di Catania, 2008.

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Il marziano del jazz : Vita e musica di Eric Dolphy. Collescipoli (Terni) : L. Vanni, 2006.

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Chapitres de livres sur le sujet "Marziano"

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Cristante, Lucio. « Sulle fonti comuni delle Artes grammaticae di Marziano Capella e di Prisciano ». Dans Priscien, 221–37. Turnhout : Brepols Publishers, 2009. http://dx.doi.org/10.1484/m.sa-eb.3.1214.

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Holding, Audrey. « Marzipan Roses ». Dans The Practice of Royal Icing, 14–22. Dordrecht : Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-009-3437-5_5.

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Holding, Audrey. « Marzipan and Almond Paste ». Dans The Practice of Royal Icing, 7–9. Dordrecht : Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-009-3437-5_3.

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Holding, Audrey. « Marzipan/Almond Paste Fruits ». Dans The Practice of Royal Icing, 10–13. Dordrecht : Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-009-3437-5_4.

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Thomson, Peninah, Jacey Graham et Tom Lloyd. « The view from marzipan ». Dans A Woman's Place is in the Boardroom, 57–86. London : Palgrave Macmillan UK, 2005. http://dx.doi.org/10.1057/9780230514126_5.

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Rédai, Dorottya. « Researching Marzipan : School Structure, Methodology and Ethics ». Dans Exploring Sexuality in Schools, 19–45. Cham : Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-20161-6_2.

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Wohlfeil, J. « Raucherentwöhnung bei der Firma Moll Marzipan GmbH – ein Erfahrungsbericht ». Dans Fehlzeiten-Report 2013, 233–40. Berlin, Heidelberg : Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/978-3-642-37117-2_26.

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Westermayer, Gerhard, et Mathias Schilder. « Einblick : Reorganisation im Zuge der Digitalisierung – BGM im Unternehmen Moll Marzipan ». Dans Fehlzeiten-Report 2019, 383–95. Berlin, Heidelberg : Springer Berlin Heidelberg, 2019. http://dx.doi.org/10.1007/978-3-662-59044-7_25.

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Álvarez, Ana, Alexis Suárez del Villar et Ney Villamarín. « Tools for Occupational Diseases Control in the Artisan Figures of Marzipan ». Dans Human Interaction, Emerging Technologies and Future Systems V, 1034–40. Cham : Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-85540-6_132.

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Rédai, Dorottya. « Sex in the School : Adolescent Sexuality, Sexual Space and Sex Education in Marzipan ». Dans Exploring Sexuality in Schools, 47–95. Cham : Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-20161-6_3.

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Actes de conférences sur le sujet "Marziano"

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Àlvarez, Ana, Andrés Navarrete de la Rosa et Mireya Zapata. « Semi-automatic kneading Machine for the Prevention of Occupational Diseases in Marzipan Artisans ». Dans Human Systems Engineering and Design (IHSED 2021) Future Trends and Applications. AHFE International, 2021. http://dx.doi.org/10.54941/ahfe1001159.

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Elderly people are a very vulnerable group to perform any work; as the years go by, the individual progressively loses body functions and for this reason professional diseases are increasingly recurrent when we are in advanced age. The study population consisted of fourteen artisans, ninety six percent of whom were in the age range of 65 to 80 years who live in the Association of artisans in the parish of Calderón in Quito, Ecuador; The work sampling method was applied where 20 minutes were obtained as standard time for the Kneading operation, which is performed in a manually operated machine, processing 5 kg of marzipan in each production cycle, during which time the workers remain standing and performing repetitive movements; the objective of the research is to design an appropriate technology used in the Kneading operation. With the previous study of modern manual kneading equipment, information was obtained on concepts such as shear force, bending moment, and tensile strength, used to proceed with the sketch and then simulate in SolidWorks Software for Windows. At the end of the data col-lection, we proceeded to design a dough mixer with AISI 1050 steel rollers, with HR processing; which allowed to reduce the repetitive movements of the right and left hand in 25000 TMU when processing the dough, reducing the current risk of contracting occupational diseases by repetitive movements such as Bursitis, which some people present nowadays because they are kneading manually. The bursas that are present in the joints of the human body become inflamed, another disease that was avoided is the Syndrome of the metacarpal tunnel that incapacitates the functionality of the hand. In the psychological area, these artisans are demotivated by the impossibility of developing activities when they were younger. With the present research it is foreseen to give them a better quality in the handling of the operations, because in the design special attention was paid to the ergonomic aspects and to the principle of the least effort.
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Àlvarez, Ana, Anthony René Ango, Eric Alexis Suárez del Villar, Eric Martinez et Roxana Moreira Alvarez. « Modeling of the laminating machine based on ergonomic studies for the manufacture of marzipan handicrafts ». Dans Intelligent Human Systems Integration (IHSI 2022) Integrating People and Intelligent Systems. AHFE International, 2022. http://dx.doi.org/10.54941/ahfe100932.

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The value that the human resource represents within any organization, appears as an essential element with a strategic direction that, together with a machine, opens the way to productive efficiency. The objective of this research was the modeling of a semi-automatic laminating machine that allows to increase the homogeneity of the dough, optimization of the times from 10 to 3 minutes, and reduction of efforts that the elderly craftsman made to reduce the thickness of the dough, which is then used to make marzipan handicrafts (figures) in the parish of Calderón, Quito -Ecuador. These handicrafts are made manually in the country, this art being part of the culture and tradition. The modeling was carried out in the Solid-Works Software for Windows and the ergonomic studies were carried out using the OWAS method (Ovako Working Posture Analyzing System) and the OCRA Check List, evaluating the risk of repetitive work, considering risk factors such as: repetitiveness that present Medium unacceptable risk , forced postures for sequential postures the level of risk is low, forces lifting the mass of 3 kg and the lack of breaks in the handling of the raw material because it cools down in about 15 minutes. It is feasible to use an adequate technology within this production process because it is designed with special attention to the cultural and economic aspects of the community of marzipan artisans.
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Chirico Scheele, Stefania, Martin Binks et Paul F. Egan. « Design and Manufacturing of 3D Printed Foods With User Validation ». Dans ASME 2020 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2020. http://dx.doi.org/10.1115/detc2020-22462.

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Abstract Additive manufacturing is becoming widely practical for diverse engineering applications, with emerging approaches showing great promise in the food industry. From the realization of complex food designs to the automated preparation of personalized meals, 3D printing promises many innovations in the food manufacturing sector. However, its use is limited due to the need to better understand manufacturing capabilities for different food materials and user preferences for 3D food prints. Our study aims to explore the 3D food printability of design features, such as overhangs and holes, and assess how well they print through quantitative and qualitative measurements. Designs with varied angles and diameters based on the standard design limitations for additive manufacturing were printed and measured using marzipan and chocolate. It was found that marzipan material has a minimum feature size for overhang design at 55° and for hole design at 4mm, while chocolate material has a minimum overhang angle size of 35° and does not reliably print holes. Users were presented a series of designs to determine user preference (N = 30) towards the importance of fidelity and accuracy between the expected design and the 3D printed sample, and how much they liked each sample. Results suggest that users prefer designs with high fidelity to their original shape and perceive the current accuracy/precision of 3D printers sufficient for accurately printing three-dimensional geometries. These results demonstrate the current manufacturing capabilities for 3D food printing and success in achieving high fidelity designs for user satisfaction. Both of these considerations are essential steps in providing automated and personalized manufacturing for specific user needs and preferences.
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Mahmoud, Rahmatul, Quang Nguyen, Gordon Christopher et Paul F. Egan. « 3D Printed Food Design and Fabrication Approach for Manufacturability, Rheology, and Nutrition Trade-Offs ». Dans ASME 2021 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2021. http://dx.doi.org/10.1115/detc2021-70663.

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Abstract 3D printing enables the production of personalized designs that are desirable in the medical industry for applications including orthopedics, tissue engineering, and personalized nutrition. Currently, the design process relies on trial-and-error approaches, especially for biomaterial development, and there is a need for methodologies to streamline the design process to facilitate automation. Here, we investigate a design methodology for printing foods by mixing novel biomaterial combinations informed by rheological measurements that indicate printability. The process consists of first printing basic designs with chocolate, marzipan, and potato biomaterials known to print consistently. Rheological measurements are collected for these materials and compared to a novel pumpkin biomaterial. The pumpkin had a higher complex modulus and lower mechanical loss tangent than all other biomaterials, therefore motivating the addition of rheological agents to reach more favorable properties. Varied concentrations of corn starch and guar gum were added to the pumpkin to improve printability while altering the nutrient distribution. A 4% inclusion of guar gum provided the most consistent pumpkin prints. A complex 3D object was fabricated with the 4% guar gum pumpkin material, therefore demonstrating the merits in using rheological properties to inform printability for use in design automation routines. The design approach enabled comparisons of relative nutrition and printability trade-offs to demonstrate a proof-of-concept user interface for design automation to facilitate customized food production. Further research to develop a complete design methodology for linking rheological properties to printability would promote consistent prediction of print quality for novel formulations to support design automation, with potential generalizability for diverse biomaterials.
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Rapports d'organisations sur le sujet "Marziano"

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Nic Daeid, Niamh, Heather Doran, Lucina Hackman et Pauline Mack. The Curse of the Burial Dagger Teacher Materials. University of Dundee, septembre 2021. http://dx.doi.org/10.20933/100001220.

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The Curse of the Burial Dagger is an interactive graphic novel murder mystery, created by the Leverhulme Research Centre for Forensic Science and digital story studio Fast Familiar. Players use maths, logic and critical reasoning skills to assist Susie uncover different types of forensic evidence and weigh up contrasting hypotheses. Can they uncover the events leading up to Lord Hamilton’s death and deduce how he died…before the curse strikes again? These documents are the Teacher/Group lead pack which contain additional resources including: • The Teacher/Group Lead Pack – Teacher walk through – Factsheet – What is Forensic Science? – Factsheet – What is a hypothesis? – Marzipan Calculation – Factsheet and activity – Fingerprint Analysis – Activity – Chromatography investigation • Printable completion certificate • Printable Note paper and fact-sheet
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