3 resultados para Cohesiveness

em Consorci de Serveis Universitaris de Catalunya (CSUC), Spain


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This article attempts to gather together the work published in the United States and Puerto Rico by Spanish Civil War exiles of Catalan, Valencia and Balearic origin. Included are books, serials, sheet music, sound recordings and domestic movie videos, which have appeared in US territory from 1936 through 2004. The objective of the bibliography is to provide both an overview and a starting point for recovering the intellectual effort carried out by these exiles because this first inventory must still be completed with the addition of journal articles, contributions to monographs, and conference proceedings. There have also been exiles for whom books, music or videos have not been found, but for whom a certain level of intellectual activity is known or suspected. Such potential work would include articles and other contributions to journals in the US or cultural and membership activities of Catalan communities in that country. Without being able to offer definitive conclusions, it appears that exile in North America was a solitary experience, and never as a cohesive group or with the ties of mutual interests as was the case in Mexico or even in France. There were neither readers nor publishers to facilitate publication and to serve for creating group cohesiveness.

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The addition of starter culture and high pressure processing after ripening improved the microbial quality of low-acid fermented sausages (fuet and chorizo). The use of Lactobacillus sakei CTC6626 and Staphylococcus xylosus CTC6013 as starter culture significantly reduced Enterobacteriaceae and Enterococcus levels in the finished sausages. Moreover, the addition of starter culture produced sausages of similar quality to traditional low-acid fermented sausages. Slightly lower pH values and higher cohesiveness were obtained for both fuet and chorizo with starter culture. Sensory analysis showed no differences between lots of chorizo whereas starter fuet was more acid and gummy. High pressure induced an additional reduction of Enterobacteriaceae in non-starter sausages. An increase of textural properties was observed after pressurization. No other differences were observed between non-treated and pressurized sausages.

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En aquest estudi qualitatiu s’investiga la influència de les dinàmiques de grup en la millora de la cohesió de grup i l’estabilitat emocional dels infants. La mostra està constituïda per 24 infants, d’edats compreses entre els 5 i 6 anys, i per una mestra de 58 anys. Es realitza una intervenció educativa, basada en quatre dinàmiques de grup diferents, per tal d’avaluar la seva incidència en relació a la cohesió de grup i l’estabilitat emocional dels infants. Els instruments utilitzats són de naturalesa qualitativa, concretament, l’entrevista i l’observació, que s’apliquen pre i post intervenció per tal d’identificar possibles canvis. En els resultats, no es poden observar grans canvis a nivell de cohesió de grup ni d’estabilitat emocional dels infants, però sí, una actitud positiva i de motivació en relació a l’aplicació de dinàmiques de grup. La curta durada de la intervenció educativa ha estat la principal limitació d’aquesta investigació, fet pel qual no s’han pogut extreure uns resultats significatius. És per això que a les conclusions es mostren un seguit d’aspectes a tenir en compte en futurs estudis.