18 documents found, page 1 of 2

Computational Thinking in the context of real-world problem solving: a proposal...

El pensamiento computacional, basado en un enfoque holístico y participativo, puede fomentar la educación para la ciudadanía y un entorno abierto a los valores universales. La autorregulación puede contribuir al aprendizaje de las matemáticas en conjunción con otras áreas, en las que el fomento del pensamiento computacional desempeña un papel clave en la resolución de problemas reales y actuales de la sociedad....

Food design contribution to democracy through infantile education: organoleptic...

This exploratory study, framed by an investigation on food design, has as its goal to assess the organoleptic acquis on infant citizens (aged 3 - 5), from different socio-economic groups. The investigation is based on the statistical evaluation of a questionnaire survey, structured by the taxonomic circle of Atlantic-Mediterranean taste where the sample comes from (two schools from the metropolitan area of Port...

In vitro volatile exometabolome signature of clear cell renal cell carcinoma

Food design as a tool for social development: experimental study in the evaluat...

The study is part of a food design research having the aim to assess the relevance of the olfactory experience on social development and the improvement of public health. Its immediate and primitive connection to the emotions zone establishes an experience of direct connection to motivations and desires, transporting memory to the construction of a moral consciousness about what we smell and eat, contributing t...

A Complexidade da intervenção social segundo gênero e escolaridade do doente re...

A elevada prevalência da doença renal crónica e a relevância social do seu tratamento exigem um aprofundamento do conhecimento sobre a população doente, tendo em conta a sua complexidade holística. O estudo pretendeu analisar os níveis de complexidade no processo de intervenção social com pessoas com doença renal crónica numa perspetiva de gênero e de escolaridade. A amostra integrou 584 doentes com idades comp...

Caracterização do exometaboloma volátil de linhas celulares de cancro renal com...

O Carcinoma de Células Renais (CCR) representa o terceiro cancro urológico mais frequente e letal em Portugal. Este tipo de cancro inclui vários subtipos histológicos com diferentes potenciais metastáticos, sendo o carcinoma de células claras (ccCCR) e o papilar (pCCR) os mais comuns. É atualmente reconhecida a importância da descoberta de biomarcadores moleculares específicos para o diagnóstico e estadiamento ...

Volatile exometabolome profiling of human renal cell carcinoma cell lines for b...

Renal Cell Carcinoma (RCC) constitutes approximately 90-95% of all kidney neoplasms and is the second most lethal urological cancer. Current diagnostic techniques rely on imaging techniques and an invasive procedure (biopsy) is always required for histopathologic confirmation of malignancy. For these reasons, the identification of accurate biomarkers to develop faster, less invasive and more sophisticated diagn...

Volatilomics reveals potential biomarkers for identification of renal cell carc...

The identification of noninvasive biomarkers able to detect renal cell carcinoma (RCC) at an early stage remains an unmet clinical need. The recognition that altered metabolism is a core hallmark of cancer boosted metabolomic studies focused in the search for cancer biomarkers. The present work aims to evaluate the performance of the volatile metabolites present in the extracellular medium to discriminate RCC c...

Dimensão simbólica do design de comida: contributo para uma vida melhor, mais d...

Como conciliar o desejo organolético tradicional com a sobrevivência às novas epidemiasalimentares? Que forma desenhar para uma alimentação consciente? O desenho de comida deverá prevenir para sustentar, ajudando a sociedade a superar as suas doenças, respeitando a sua identidade cultural. A realização dessa intenção implicará educação ou persuasãoemocional. Fazendo uma análise comparativa dos sistemas contento...

Evaluation of natural extracts as potential enzymatic browning inhibitors

Enzymatic browning in fruits represents a difficult problem for Food Industry, especially with recent restrictions in the use of synthetic antioxidants. It is often associated with undesirable off-flavors and negative effects on taste and nutritional value. This physiological disorder is mainly due to the oxidation of natural phenolic compounds into quinones that are polymerized to brown pigments by polyphenol ...