Characterization and Technological Features of Autochthonous Coagulase-Negative Staphylococci as Potential Starters for Portuguese Dry Fermented Sausages

The manufacture of dry fermented sausages is an important part of the meat industry in Southern Europeancountries. These products are usually produced in small shops from a mixture of pork, fat, salt, and condiments andare stuffed into natural casings. Meat sausages are slowly cured through spontaneous fermentation by autochthonousmicrobiota present in the raw materials or introduced during manufacturing. The aim of this work was to evaluate thetechnological and safety features of coagulase-negative staphylococci (CNS) isolated from Portuguese dry fermented meatsausages in order to select autochthonous starters. Isolates (n = 104) obtained from 2 small manufacturers were identifiedas Staphylococcus xylosus, Staphylococcus equorum, Staphylococcus saprophyticus,andStaphylococcus carnosus. Genomically diverseisolates (n = 82) were selected for further analysis to determine the ability to produce enzymes (for example, nitrate-reductases, proteases, lipases) and antibiotic susceptibility. Autochthonous CNS producing a wide range of enzymes andshowing low antibioresistance were selected as potential starters for future use in the production of dry fermented meatsausages.

Quality improvement of traditional dry fermented sausages based on innovative technological strategies

Dry fermented sausages are highly appreciated food specialties, mainly in Portugal and other southern European countries. Therefore, all research efforts aiming at improving the food quality and safety of traditional dry sausages are of interest, since they are likely to result in products with higher added value and quality standards most suited to the requirements and concerns of the modern consumers. Among those efforts, it may be highlighted the studies involving innovative processing parameters and technologies to overcome practical problems gathered in the meat industry, which are mostly associated with food quality and safety. Additionally, characterization of traditional dry sausages and rationalization of their processing are essential for further achievement of any official certification. Thus, this article attempts to point out some research lines of highest interest in meat science (and particularly to the broad variety of regional dry fermented sausages), towards to the valorisation of technological, nutritional and commercial features. In addition, it is here emphasized the importance for the continuous improvement of the quality and safety of meat products as a way to respond to the current concerns regarding its consumption and the general advices in reducing its daily intake.

Provenance and technological analysis of selected cuneiform tablets from the late second millennium BC

The aim of the present study is to examine a group of clay tablets by thin-section petrography and thermogravimetric analysis in order to assess specific problems related to their provenance and manufacture technology. Two sets of documents dating to the fourteenth-thirteenth centuries BC will be considered separately throughout the thesis, with different research questions in mind for each case study. The petrographic data will be compared when possible with the chemical composition of the tablets, determined by pXRF and/or INAA in previous studies. On the whole, this dissertation is an attempt to combine textual, archaeological, petrographic, chemical and thermogravimetric information in order to get a better understanding of the materiality and the historical implications of the objects under examination; Resumo: O objetivo do presente estudo é examinar um grupo de tabuletas de argila por petrografia e análise termogravimétrica, a fim de avaliar problemas específicos relacionados com a sua proveniência e tecnologia de fabricação. Dois conjuntos de documentos que datam dos séculos XIV-XIII a.C. serão considerados separadamente ao longo da tese, com diferentes questões de pesquisa em mente para cada estudo de caso. Os dados petrográficos serão comparados quando possível com a composição química das tabuletas, determinada por pXRF e/ou INAA em estudos anteriores. No seu conjunto, esta dissertação é uma tentativa de combinar informação textual, arqueológica, petrográfica, química e termogravimétrica a fim de obter uma melhor compreensão da composição material e das implicações históricas dos objetos em análise.

Technological characterization of molded islamic pottery from Iberian Peninsula

The thesis examines the technical aspects of unglazed molded ceramics from Mértola, in the context of Islamic archaeology of the Iberian Peninsula (Almohad period, end of 12th and the beginning of 13th century). Ceramics of the time period under discussion (12th – 13th century) are understudied, including in what concern to shaping and firing of ceramic vessels, the origin of raw materials used in ceramics and glazes, and decoration methods such as slip painting and/or colored glazes. Moreover, the use of archaeometry tools is rare. Along with providing a general picture of molded ceramic production in Mértola, this work provides a new dimension to the discipline of Islamic ceramic studies by the analytical tool used and demonstrating the importance of archaeological ceramics of the western peripheries to the understanding the production of ceramics and the transmission of knowledge and cultural traditions within the Islamic caliphate. The chemical and mineralogical characterization of 12th/13th century Almohad unglazed molded ware from Mértola was accomplished through multi – analytical approach combining SEM, Powder/uXRD and LA-ICP-MS methods. In this paper unglazed and glazed samples were analyzed but the attention was given to unglazed specimens, while the glazed samples were used for the comparison with the previous group in order to determine possible similarities or dissimilarities, thus providing enough data to discuss about technical aspects and potential provenance; Resumo: A tese debruça-se sobre os aspetos técnicos de cerâmica de molde não-vidrada de Mértola, no contexto da arqueologia islâmica da Península Ibérica (período Almóada, final de XII e início do século XIII). A cerâmica do período em discussão (séculos XII-XIII) é pouco estudada inclusive no que concerne ao fabrico e à cozedura, à de fonte de matérias-primas, na pasta ou nos esmaltes e aos métodos de decoração, como pintura, presença de engobes ou esmaltes. Além disso, o uso de ferramentas de Arqueometria é raro. Para fornecer uma visão geral da produção de cerâmica moldada em Mértola, este trabalho oferece uma nova dimensão para a disciplina de cerâmica islâmicas pelas ferramentas analíticas utilizadas. Demonstrando a importância da cerâmica arqueológica da periferia ocidental para a compreensão da produção cerâmica e a transmissão de conhecimentos e tradições culturais no califado islâmico. A caracterização mineralógica e química das cerâmicas de molde e não-vidrada, Almóada, dos séculos XII-XIII de Mértola foi realizada através de uma abordagem multi-analítica que combina métodos de SEM-EDS, uXRD e LA-ICP-MS. Neste trabalho, as cerâmicas vidradas e não-vidradas foram analisadas conjuntamente, dando mais atenção aos espécimes não vidrados. As amostras de cerâmicas vidradas foram utilizados para a comparação com o grupo anterior, a fim de determinar as possíveis semelhanças ou diferenças, proporcionando, assim, dados suficientes para discutir os aspetos técnicos e o potencial de proveniência das cerâmicas não vidradas

Nutritional technological characterization and secondary metabolites in stored carioca bean cultivars.

The recommendation of bean cultivars and the use of appropriate storage techniques allow the quality characteristics of these grains to be preserved for human consumption. The aim of this study was to characterize the effects of storage on three cultivars of the common carioca bean in raw form and to determine the relationships between storage time and technological quality parameters involved in the darkening and hardening of grains, the chemical composition of the beans and the presence of secondary metabolites. The experiment followed a completely randomized design (CRD) with a full factorial scheme consisting of two factors: bean cultivars, with three levels and storage time, with five levels. The color parameters and the storage times significantly differed between the cultivars. The cooking time, when compared to the water absorption index, indicated that the cultivars had, on average, a high percentage of moisture (>95%) and an average cooking time of 17 min., this applies to the control, while values increase during the storage time. Storage under ambient conditions led to a reduction in grain brightness parameters, characterized by darkening and hardening; no reduction in protein and mineral content; and an increase in iron, phosphorous, tannin, and phytic acid contents at 180 days.

Feasibility in Using Technological Resources for Implementing the Environmental Culture Cross-Cutting Factor for Sustainable Development in the Costa Rican Basic General Education

The purpose of this research was to analyze whether the use of technological resources may be feasible in the implementation of the environmental culture cross-cutting factor for sustainable development, which focuses on environmental issues related to the contents of the Science study program for the seventh year of the basic general education. The research design is qualitative with a dominant approach and uses some quantitative elements specifically in the design of instruments and some data analysis techniques. The type of study was developed with a multi-method approach; a trend that has been shaping a research style which integrates various methods in a single design. For this, we identified the didactic strategies and their relationship to both, technology and the environmental axis for sustainable development, used by six Science teachers of the 7th grade, in public institutions of the province of Heredia, Central Valley, Costa Rica, as well as the opinion of 20 students from that same grade. The main results include the opinions of the students, who showed a considerable interest in classes where technological resources are used. However, teachers do not show great interest or positive opinions on this matter; in addition, they are not well trained on the use of technological resources. It was also identified that the teaching personal who participated in the study do not develop this curricular axis.

Contemplating Open Source Enterprise Systems

Until recently, integration of enterprise systems has been supported largely by monolithic architectures. From a technical perspective, this approach has been challenged by the suggestion of component-based enterprise systems. Lately, the nature of software as proprietary item has been questioned through the increased use of open source software in business computing in general. This suggests the potential for altered technological and commercial constellations for the design of enterprise systems, which are presented in four scenarios. © Springer-Verlag 2004.

Open Source Enterprise Systems: Towards a Viable Alternative

Enterprise systems are located within the antinomy of appearing as generic product, while being means of multiple integrations for the user through configuration and customisation. Technological and organisational integrations are defined by architectures and standardised interfaces. Until recently, technological integration of enterprise systems has been supported largely by monolithic architectures that were designed, and maintained by the respective developers. From a technical perspective, this approach had been challenged by the suggestion of component-based enterprise systems that would allow for a more user-focused system through strict modularisation. Lately, the product nature of software as proprietary item has been questioned through the rapid increase of open source programs that are being used in business computing in general, and also within the overall portfolio that makes up enterprise systems. This suggests the potential for altered technological and commercial constellations for the design of enterprise systems, which are presented in different scenarios. The technological and commercial decomposition of enterprise software and systems may also address some concerns emerging from the users’ experience of those systems, and which may have arisen from their proprietary or product nature.