Encontrados 39 documentos, a visualizar página 1 de 4
What is professional learning about? Framing an educational point of view
Alves, Mariana Gaio; UIED – FCT/Universidade Nova de Lisboa, PortugalThe paper’s main goal is to sketch an approach to professional learning that allows for a deeper understanding of its dynamics, dimensions and challenges. In doing so, an educational point of view is adopted whereby: (a) the focus is on the process of learning to be a professional; (b) this process is understood as the result of an interaction between individuals, knowledge and different learning contexts (scho...
Contribution for physical characterization of aromatic rice
Correia, Paula; Alves, Mariana; Lemos, Diogo; Guiné, RaquelIntroduction: Rice is consumed mainly as whole grain, and quality considerations are much more important than for any other food crop. Rice grain quality preference varies from country to country and among regions. Nowadays, aromatic rice varieties are playing a vital role in global rice trading, and also in Portugal. The economic value of rice depends on its cooking and processing quality, such us water uptake...
Contribution for physical characterization of carolino rice
Correia, Paula; Alves, Mariana; Lemos, Diogo; Guiné, RaquelMost of the rice produced in Portugal is of the Carolino type, botanically classified as Oryza sativa ssp. Japonica. Nowadays, this rice is playing a vital role in Portuguese rice trading. Five types of Carolino rice were collected and analysed for biometry characteristics, cooking time, water absorption, and texture properties. The Carolino rices studued are commercially classified as long grains type-A, becau...
Aplicação da modelização por redes neuronais ao teor de compostos fenólicos e a...
Guiné, Raquel; Barroca, Maria João; Gonçalves, Fernando; Alves, Mariana; Oliveira, Solange; Mendes, MateusOs compostos fenólicos estão amplamente presentes no reino vegetal, sendo essenciais para o crescimento e reprodução das plantas, além de serem responsáveis pela cor, adstringência e aroma em vários alimentos [1]. Estes compostos, sendo antioxidantes, combatem os radicais livres, previnem doenças cardíacas, doenças neurodegenerativas, problemas do aparelho circulatório, cancro, inflamação e inibem a oxidação li...
Da construção à validação de um referencial de competências para a licenciatura...
Mendonça, Constança; Universidade de Aveiro -Centro de Investigação "Didática e Tecnologia na Formação de Formadores"A preocupação generalizada com os percursos profissionais e de emprego dos licenciados, face à atual competitividade e instabilidade do mercado de trabalho, tem incitado as Instituições do Ensino Superior a promover uma formação orientada para o desenvolvimento de competências dos seus diplomados. Sabe-se que a par dos conhecimentos específicos, habilitadores de um exercício técnico competente das profissões, h...
Contribution for physical characterization of aromatic rice
Correia, Paula; Alves, Mariana; Lemos, Diogo; Guiné, RaquelRice is consumed mainly as whole grain, and quali- ty considerations are much more important than for any other food crop. Rice grain quality preference varies from country to country and among regions. Nowadays, aromatic rice varieties are playing a vital role in global rice trading, and also in Portugal. The economic value of rice depends on its cooking...
BUILDING THE RELATIONSHIP SCHOOL-EDUCATIONAL COMMUNITY: AN EXPLORATORY APPROACH...
Alves, Mariana Gaio; Universidade Nova de Lisboa, Portugal; Varela, Teresa; Universidade Nova de Lisboa, PortugalThis article discusses the relationship between schools and the educational communities to which they belong. In the first part, the issue is framed and analysed considering the evolution of organizational models of the Portugueseeducational system; we also consider several contributions from research on the theme produced mainly in Portugal. The second part presents empirical data from a survey conducted throu...
Evaluation of total phenolic compounds and antioxidant activity for the drying ...
Guiné, Raquel; Gonçalves, Fernando; Alves, Mariana; Oliveira, Solange; Barroca, Maria João; Correia, PaulaChemically, the phenolic compounds are cyclic benzene compounds having one or more hydroxyl groups directly associated to the ring structure. While they contain alcohol groups, they do not show properties of alcohols. The phenols can be distinguished into two groups: non-flavonoids and flavonoids [1-4]. Bananas cv. nana and pears cv. D. Joaquina were subject to drying (at 70 ºC) for comparison of their propert...
Effect of drying on the properties of pears cv. D. Joaquina
Barroca, Maria João; Guiné, Raquel; Alves, Mariana; Oliveira, Solange; Gonçalves, Fernando; Correia, PaulaIn the present work, pears of the Portuguese cultivar, cv. D. Joaquina, were dehydrated by hot air drying at temperatures of 60 ºC and 70 ºC. Drying properties such as moisture, color, antioxidant activity, and total phenols content were evaluated. The drying temperature induced the increase of a* and b* colorimetric parameters, due to non-enzimatic browning r...
Genética e cérebro na "fábrica de perguntas"
Amaral, Olga; Alves, Sandra; Duarte, Ana; Ribeiro, Diogo; Rocha, Hugo; Coutinho, Francisca; Alves, Mariana; Moreira, Luciana; Matos, LilianaCom esta atividade desenvolvida no âmbito da semana aberta do INSA pretendeu-se demonstrar como a Genética e o cérebro são os centros de controlo do quotidiano. Na parte prática desenvolveram-se atividades "mãos na massa" e "minds on" relacionadas com os temas.
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