Seven stories: location based story-delivery system

Location aware content-based experiences have a substantial tradition in HCI, several projects over the last two decades have explored the association of digital media to specific locations or objects. However, a large portion of the literature has little focus on the creative side of designing of the experience and on the iterative process of user evaluations. In this thesis we present two iterations in the design and evaluation of a location based story delivery system (LBSDS), inspired by local folklore and oral storytelling in Madeira. We started by testing an already existing location based story platform, PlaceWear, with short multimedia clips that recounted local traditions and folktales, to this experience we called iLand. An initial evaluation of iLand, was conducted; we shadowed users during the experience and then they responded to a questionnaire. By analyzing the evaluation results we uncovered several issues that informed the redesign of the system itself as well as part of the story content. The outcome of this re design was the 7Stories experience. In the new experience we performed the integration of visual markers in the interface and the framing of the fragmented story content through the literary technique of the narrator. This was done aiming to improving the connection of the audience to the physical context where the experience is delivered. The 7Stories experience was evaluated following a similar methodology to the iLand evaluation but the user’s experience resulted considerably different; because of the same setting for the experience in both versions and the constancy of the most of the content across the two versions we were able to assess the specific effect of the new design and discuss its strengths and shortcomings. Although we did not run a formal and strict comparative test between the two evaluations, it is evident from the collected data how the specific design changes to our LBSDS influenced the user experience.

Thermodynamic and quality properties of lemon juice powder as affected by maltodextrin and Arabic gum

Sorption isotherms of lemon juice (LE) powders with and without additives-18% maltodextrin (MA) or 18% gum Arabic (GA) were determined at 20-50 degrees C. Addition of additives was shown to affect the isotherms in such a way that, at the same water activity, samples LE + GA and LE + MA presented lower equilibrium moisture content and were not so affected by varying temperature. The net isosteric heats of sorption of juice powders with additives were higher (less negative) than those of lemon juice powders, suggesting that there are more active polar sites in the product without addition of GA or MA. In general, the quality properties decreased with the addition of maltodextrin and gum arabic and it was obtained similar values for LE + GA and LE + MA.

Effect of maltodextrin and arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder

Moisture equilibrium data of pineapple pulp (PP) powders with and without additives - 18% maltodextrin (MD) or 18% gum Arabic (GA) - were determined at 20, 30, 40 and 50 degrees C by using the static gravimetric method in a water activity range of 0.06-0.90. The obtained isotherms were sigmoid, typical type 111, and the Guggenhein-Anderson-de Boer (GAB) model was fitted to the experimental data of equilibrium moisture content versus water activity. Addition of additives was shown to affect the isotherms in such a way that, at the same water activity, samples PP + GA and PP + MD presented lower equilibrium moisture content and were not so affected by varying temperature. The net isosteric heats of sorption of pulp powders with additives were higher (less negative) than those of pineapple pulp powders, suggesting that there are more active polar sites in the product without addition of GA or MD. An empirical exponential relationship could describe the heat of sorption dependence on the material moisture content. (C) 2007 Elsevier Ltd. All rights reserved.

Innovating, gaining market share and fostering social inclusion: success stories in SME development

Includes bibliography

From social innovation to public policy. Success stories in Latin America and the Caribbean

Includes bibliography

Production of turmeric oleoresin microcapsules by complex coacervation with gelatin-gum arabic

Turmeric oleoresin is a colorant prepared by solvent extraction of turmeric (Curcuma longa L.). Curcumin, the major pigment present in turmeric, has been described as a potent antioxidant, anti-inflammatory and anticarcinogenic agent. Turmeric pigments are lipid soluble and water insoluble and are sensitive to light, heat, oxygen and pH, which can be overcome by microencapsulation of turmeric oleoresin. The aim of this work was to investigate microencapsulation of turmeric oleoresin by complex coacervation using gelatin and gum Arabic as encapsulants and freeze-drying as the drying method. The coacervation process was studied by varying the concentration of biopolymer solution (2.5, 5.0 and 7.5%) and the core material: total encapsulant ratio (25, 50, 75 and 100%). Microcapsules were evaluated for encapsulation efficiency, morphology, solubility and stability to light. Encapsulation efficiency ranged from 49 to 73% and samples produced with 2.5% of wall material and 100% core: encapsulant ratio showed better stability to light. © 2012 Wiley Periodicals, Inc.

A reescritura de Katherine Mansfield por Érico Veríssimo: análise descritiva da tradução para o português da obra Bliss and other stories

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)