This report represents an extraordinary and unique exchange of information across Europe through the creation of a website and learning how to use technology more effectively. Over the three-year period the capabilities conducted as part the EU funded Thematic Network „Dietitians Implementing Education and Training Standards‟ in Europe (DIETS) are presented here. The number of users registered to access the int...
O muesli, conhecido por ser um alimento saudável e nutritivo, consiste em uma mistura de cereais, grãos (geralmente aveia em flocos), nozes, sementes e frutas secadas, como uvas passas e tâmaras. O presente trabalho teve como objetivo principal desenvolver um muesli inovador que incorporasse castanha (Castanea sativa Mill.). Para se atingir este objetivo, começou-se por caracterizar três amostras de muesli come...
In medicine there are many surgical procedures that involve the bone tissue, often entail cutting, drilling or screwing operations of the bone. The success of these surgeries depends on many factors and the bone damage degree generated during the drilling. The cutting effort achieved during the drilling process is one of the problems and is directly related with the drilling parameters. It is essential to under...
Within increased production and economic/social dependence of plastic utilization, an environmental problem has also emerged. In this scenario, plastic solid waste (PSW) recycling/management/recovery has become a problem of public concern, with a global generation estimated at 150 million tonnes per year. Materials produced from PSW can be classified as primary (performance/characteristics equivalent to virgin ...
A classificação de produtos de construção em relação ao comportamento ao fogo é determinada pelas normas vigentes, utilizando um forno com curvas de incêndio normalizadas, como são exemplo as curvas de padrão 150 834, ASTM E119, hidrocarbonetos, etc. Neste trabalho pretende-se efectuar uma análise técnica do volume interno do forno de resistência ao fogo, efectuando a medição de temperaturas em l6 pontos geomet...
The purpose of this paper is to analyse the nature-based tourism in the northeast of Portugal from the perspective of demand. Therefore, it was intended to do the online research of the profile of visitors, focusing on their sociodemographic characteristics and primary motivations for visiting and their satisfaction. Empirical research was conducted on a convenience sample of 204 respondents who visited the pro...
infra-estruturas de telecomunicações e dos sistemas de informação no desenvolvimento de regiões mais periféricas na Europa. A comunidade internacional já bastante tempo que reconhece que as telecomunicações têm um papel central nos esforços de desenvolvimento. No entanto, estamos a assistir a um aumento da discrepância do acesso à informação, em que as regiões com acesso à tecnologia mais recente (e mais cara) ...
2-Styrylchromones, a small group of natural occurring chromones vinylogues of flavones (2-phenylchromones) have been ex tensively studied (both by synthesis and transformations)111 due to their known important biological activities. 121 Following our interest in 2-styrylchromones and exploiting its reactivity as synthons in the preparation of other type of compounds, we studied their reactivity as dienophile in...
A ‘mínima moralia’ do designer, num mundo de confluências adstrito, submergindo nas ideias e nas confrontações. O Design como agente de engenho e de olhar atento sob as gramáticas do quotidiano despontando sobre esse ‘hapening’ ‘glocal’ em que as lógicas de imprevisibilidade, improbabilidade e ‘desenrascanço’, podem ser agentes dinâmicos de práticas de auto-produção, identidade e sustentabilidade.
Several studies have addressed to assess the eating habits of university students, but only few studies are about the eating habits of foreign students. Previous studies found that the eating habits are changing in a negative way because of the limited availability and poor quality of familiar foods. The objective of this study was to determine the eating habits of the students before their arrival to Portugal....