Divulgação de informação sobre o governo das sociedades em Portugal: Extensão e determinantes

Tese de Doutoramento em Contabilidade

Avaliação da sustentabilidade de soluções construtivas para a reabilitação da envolvente exterior dos edifícios

Dissertação de mestrado Internacional em Sustentabilidade do Ambiente Construído

Coordenação de segurança em obra: metodologia, técnicas e ferramentas

Dissertação de mestrado integrado em Engenharia Civil

An integrated model for simulation of construction phasing of arch concrete dams

Dissertação de mestrado integrado em Civil Engineering

Development of an intelligent earthwork optimization system

Tese de Doutoramento em Engenharia Civil.

Análise estrutural e dimensionamento de estruturas de membrana

Dissertação de mestrado integrado em Engenharia Civil

O trabalho colaborativo na aprendizagem de uma utilização segura da Internet

Relatório de estágio de mestrado em Ensino de Informática

Food safety in wine: removal of ochratoxin A in contaminated white wine using commercial fining agents

The presence of mycotoxins in foodstuff is a matter of concern for food safety. Mycotoxins are toxic secondary metabolites produced by certain molds, being ochratoxin A (OTA) one of the most relevant. Wines can also be contaminated with these toxicants. Several authors have demonstrated the presence of mycotoxins in wine, especially ochratoxin A (OTA) [1]. Its chemical structure is a dihydro-isocoumarin connected at the 7-carboxy group to a molecule of L--phenylalanine via an amide bond. As these toxicants can never be completely removed from the food chain, many countries have defined levels in food in order to attend health concerns. OTA contamination of wines might be a risk to consumer health, thus requiring treatments to achieve acceptable standards for human consumption [2]. The maximum acceptable level of OTA in wines is 2.0 g/kg according to the Commission regulation No. 1881/2006 [3]. Therefore, the aim of this work was to reduce OTA to safer levels using different fining agents, as well as their impact on white wine physicochemical characteristics. To evaluate their efficiency, 11 commercial fining agents (mineral, synthetic, animal and vegetable proteins) were used to get new approaches on OTA removal from white wine. Trials (including a control without addition of a fining agent) were performed in white wine artificially supplemented with OTA (10 µg/L). OTA analysis were performed after wine fining. Wine was centrifuged at 4000 rpm for 10 min and 1 mL of the supernatant was collected and added of an equal volume of acetonitrile/methanol/acetic acid (78:20:2 v/v/v). Also, the solid fractions obtained after fining, were centrifuged (4000 rpm, 15 min), the resulting supernatant discarded, and the pellet extracted with 1 mL of the above solution and 1 mL of H2O. OTA analysis was performed by HPLC with fluorescence detection according to Abrunhosa and Venâncio [4]. The most effective fining agent in removing OTA (80%) from white wine was a commercial formulation that contains gelatine, bentonite and activated carbon. Removals between 10-30% were obtained with potassium caseinate, yeast cell walls and pea protein. With bentonites, carboxymethylcellulose, polyvinylpolypyrrolidone and chitosan no considerable OTA removal was verified. Following, the effectiveness of seven commercial activated carbons was also evaluated and compared with the commercial formulation that contains gelatine, bentonite and activated carbon. The different activated carbons were applied at the concentration recommended by the manufacturer in order to evaluate their efficiency in reducing OTA levels. Trial and OTA analysis were performed as explained previously. The results showed that in white wine all activated carbons except one reduced 100% of OTA. The commercial formulation that contains gelatine, bentonite and activated carbon (C8) reduced only 73% of OTA concentration. These results may provide useful information for winemakers, namely for the selection of the most appropriate oenological product for OTA removal, reducing wine toxicity and simultaneously enhancing food safety and wine quality.

Introduction [to Food Safety in the Seafood Industry: A practical guide for ISO 22000 and FSSC 22000 implementation]

The prelims comprise: * Half-Title Page * Dedication Page * Title Page * Copyright Page * Table of Contents * Foreword * Acknowledgements * Disclaimer * Introduction

Implementação de coordenação de segurança e saúde em projeto em obras de reabilitação

The safety coordination during the design phase still remains a challenge at several levels, especially when dealing with refurbishment projects. Either by lack of knowledge of the existing construction (for intervention), and its surroundings, or by the protection of the cultural and historical patrimonial values, or even, by the well known difficulty that the safety coordinator has, in his intervention in any project. The incorporation of the general principles of prevention, the difficulty of the coordinator to be heard by all the actors, to anticipate all risks associated in the construction and the prevision of the respective preventive measures, those are some examples of the obstacles that the design safety coordinator will face. This article intends to give some good practices of safety coordination acts, list all that it encompasses, and emphasizing its importance.

A proteção subsidiária na nova lei do asilo: o sentido e alcance da figura

Dissertação de mestrado em Direitos Humanos

Organization of construction activity in medieval Portugal: a comparative approach

This paper aims to identify and characterize the organizational models of construction site and building activity in late fifteenth and early sixteenth centuries, through the analysis of specific Portuguese case studies, related with important buildings financed by the royal power. This paper also intends to develop a comparative analysis between those different organizational models, identifying the main features of each one, as well as their similarities and differences. In this sense, we intend to present a comparative analysis between the two main models of organization of the construction site, through a methodology of crossing different types of sources, including written ones, such as books of accounts, but also iconographic and material sources, as well as the buildings and monuments still preserved today. In terms of written sources, the construction site accounting books allow us to study several specific aspects of the construction process, but also allow us to infer the organizational models of the construction activity.

Desenvolvimento do pensamento computacional com recurso ao Scratch: uma experiência com alunos do 8ºano

Relatório de estágio de mestrado em Ensino de Informática

“Safety and health” as a criterion in the choice of tunneling method

Risk management is of paramount importance in the success of tunnelling works and is linked to the tunnelling method and to the constraints of the works. Sequencial Excavation Method (SEM) and Tun-nel Boring Machine (TBM) method have been competing for years. This article, part of a wider study on the influence of the â Safety and Healthâ criterion in the choice of method, reviews the existing literature about the criteria usually employed to choose the tunnelling method and on the criterion â Safety and Healthâ . This crite-rion is particularly important, due to the financial impacts of work accidents and occupational diseases. This article is especially useful to the scientific and technical community, since it synthesizes the relevance of each one of the choice criteria used and it shows why â Safety and Healthâ must be a criterion in the decision mak-ing process to choose the tunnelling method.

The construction of professional identities in the contexts of work

This chapter identifies and analyzes some characteristics of working situations that are important in the construction of professional identities. It is claimed that professional identity presumes a dynamic process and is constructed and reconstructed in social situations and interactions. Work has a central place in the life of individuals and societies. The contexts of work are places par excellence for investment, expression, negotiation and recognition of the actor themselves and of others. They are, thus, situations for the attribution offeelings about work, ofrelational transactions, oflearning and production of professional know ledge, which are fundamental elements in the (re )construction of professional identity and which are emphasized here below.