Sistemas urbanos emergentes: procesos informales de gestión y producción de espacio público

Esta investigación analiza la capacidad del urbanismo de albergar sistemas emergentes de gestión urbana. El objetivo de esta tesis es describir estos procedimientos informales, realizando un exhaustivo recorrido a través de diversas experiencias de alteración del modo de gestión urbana al uso, para dar lugar a una sistematización de estos procesos que siente las bases para plantear nuevas formas de gestión urbana. Es decir, el fin no es tanto hacer una clasificación de las intervenciones más relevantes en materia urbana, sino descubrir su estructura, un orden para el desorden, una taxonomía en esas actuaciones que permita reformular las formas actuales de gestión de lo público. Se ha tratado de dibujar un mapa de oportunidades posibles en torno a la gestión del espacio urbano. A través de los procesos estudiados, esta investigación analiza los éxitos y fracasos obtenidos en los últimos cinco años de gestión alternativa de espacios vacantes, buscando extraer formulas susceptibles de incorporarse al modo actual de hacer ciudad. Este estudio pretende abordar un aspecto parcial, aunque fundamental del urbanismo, dando prioridad a lo público, sin la intención de negar el resto de formas del espacio urbano. Se concentra en los parámetros relativos a la interpretación de lo público: desatiende al conjunto urbano para descifrar ese fragmento. Así, el interés principal de esta tesis se concentra en la producción del espacio público. Al entender este ámbito como no exclusivo del urbanismo, otras actividades como el arte, la filosofía, la antropología o la sociología han aportado aspectos fundamentales dentro de esta investigación. De esta forma se ofrece un acercamiento poliédrico desde puntos de vista interdisciplinares, tratando de descubrir con rigor las posibilidades contrastadas de mejora del espacio urbano producido por los procesos emergentes de gestión informal de lo público. Mediante un metodología creada ex profeso (una estructura definida por tres líneas estratégicas: Gobernanza, Complejidad y Cohesión Social, que se desglosan en seis conceptos clave cada una) esta investigación analiza los aspectos relativos a la producción informal del espacio público de los sistemas emergentes. En relación con la Gobernanza, una parte de esta tesis se dedica al estudio de la informalidad, la transversalidad, la apropiación, la participación, la transparencia y las redes. La Complejidad se ha estudiado en su relación con la diversidad urbana, el uso sostenible del espacio público, la reactivación, la producción de espacio público, la ecología urbana y los procesos creativos. Para Cohesión Social se ha investigado la innovación en equipamientos, los procesos bottom-up, el rizoma, la identidad, los sistemas líquidos y el empoderamiento. Esta máquina para analizar se prueba en tres soportes urbanos: la escena urbana, los edificios-contenedores y los vacíos urbanos. Se han estudiado cinco situaciones urbanas en la ciudad de Madrid, seleccionados por ser las prácticas urbanas más relevantes de los últimos cinco años. Si bien este análisis nace de estos cincos casos, el modelo podría ser útil para otras investigaciones interesadas en los aspectos informales de la gestión urbana. Esta investigación se propone reclamar otras dimensiones más innovadoras que, si bien se escapan a los modos habituales de trabajar del urbanista, se revelan intensamente en los modos actuales de reclamar y producir espacio urbano. Se ha pretendido descubrir el espacio urbano como contenedor situacional del sentido público, potencial multiplicador de efectos funcionales como la gestión, la temporalidad, la participación, la rehabilitación, la multiplicidad de usos, la corrección del compacidad; efectos perceptuales y estéticos en la escena urbana; efectos políticos, de formación, de adquisición de poder; efectos sociales como la generación de nuevas redes, la creación de identidades. Se pretende que esta investigación arroje conclusiones que puedan tener aplicabilidad en la gestión y planificación del espacio público de ciudades y entornos urbanos inmersos a procesos semejantes. ABSTRACT This research examines the ability of urban planning to accommodate emerging urban management systems. The purpose of this thesis is to describe such informal procedures, by carrying out an exhaustive review across the different approaches to urban management, in order to systematize them as the basis for new ways of urban management. The aim is not, that is, to classify relevant urban interventions, but to recognize the intrinsic structure, an order for disorder, a taxonomy in those proceedings that could help reformulating existing forms of public management. The attempt has been to draw a map of possible opportunities around the management of urban space. Through the processes that have been the object of study, this research analyzes the successes and failures over the last five years of alternative management of vacant spaces, seeking to extract formulas that are likely to join the current way of making city. The focus of this urban study is the interpretation of public concepts, considered as key dimensions, not obliterating the other forms of urban space, but trying to make an in-depth analysis of this fragment within the global urban concept. Other activities intrinsically associated to public space generation, such as art, philosophy, anthropology or even sociology, are also contributing to this research. This interdisciplinary approach tries to enrich the research by recognizing the informal elements participating in emergent public management processes. The ex profeso devised methodology is structured by three main strategies: governance, complexity and Social Cohesiveness. Governance considers elements associated to informality, transversal dynamics, appropriation, participation, transparency and networking. Complexity encompasses elements of urban diversity, sustainable usage of public space, reactivation, urban space production, urban ecology and creative processes. Social Cohesiveness includes elements for equipment innovation, bottom-up processes, rhizome, identity, liquid systems and empowerment. This analyzing machine is tested on three urban scenarios: the urban scene, container buildings and empty spaces. Five relevant urban situations in Madrid have been selected, all of them developed in last five years, thus establishing the basis for other experiences of informal urban management. The result of the research, confirms the relevance of additional dimensions to traditional approaches for urban development. The urban space is recognized as a situational container of public sense and a potential multiplier of functional effects such as public management, temporality, participation, rehabilitation, multiplicity of uses, correction of compactness; perceptual and esthetic effects on the urban scene; politic effects, training, empowerment; social effects as generating new networks and identity creation. To sum up, the purpose of this thesis is to share the conclusions obtained by evaluating reference scenarios that could be applied in similar processes for cities and urban environment management and planning.

Efeito da adição de amido resistente de milho e enzimas sobre as propriedades da massa de pão e as propriedades físicas do pão de forma.

O amido resistente de milho (ARM) não é digerido em humanos fornecendo benefícios para a saúde tais como redução do colesterol, do índice glicêmico e fermentação no cólon. Porém, a substituição parcial de farinha de trigo (FT) por ARM em massa de pão resulta na diluição do glúten prejudicando a qualidade do produto. Massa de pão foi produzida com 12,5 g/100g de ARM e os efeitos das enzimas glicose-oxidase (Gox), tranglutaminase (TG) e xilanase (HE) na massa foram estudados. Massa produzida sem ARM e sem enzimas foi considerada padrão e massa produzida com ARM e sem enzimas foi considerada controle para comparação. Uma metodologia foi desenvolvida para medir o torque durante o amassamento em grande escala, utilizando um reômetro dinâmico adaptado. As propriedades reológicas foram avaliadas nos testes de medidas descritivas de textura, adesividade Chen-Hoseney, extensão uniaxial Kieffer, extensão biaxial e testes oscilatórios em reômetro. Pão produzido de acordo com as formulações padrão, controle e ótima foi avaliado com relação ao volume específico (VEP), firmeza do miolo, cor e análise sensorial para o atributo preferência. As três enzimas testadas influenciaram positivamente o torque máximo atingido durante o amassamento que variou entre (8,36 e 9,38) N m. Gox e TG apresentaram efeito positivo na altura máxima desenvolvida pela massa medida em reofermentógrafo enquanto que o efeito da HE foi negativo. Uma formulação com ARM e enzimas apresentou desempenho de panificação similar a massa padrão (altura máxima ajustada igual a (45,5 ± 3,9) mm), correspondente a adição de (4, 2,5 e 0,5) mg/100g de TG, Gox e HE respectivamente (ótima). A formulação ótima apresentou adesividade, trabalho de adesão, coesividade, dureza, resiliência, resistência à extensão e extensibilidade similares a massa padrão e diferentes da massa controle. As enzimas aumentaram o índice de strain hardening reduzido pela adição de ARM. Para o pão de forma, o VEP variou entre (3,16 e 3,64) cm3/g (diferença não significativa) e o pão produzido com a formulação ótima foi o mais escolhido como preferido. Durante o armazenamento por até 7 dias, o ARM diminuiu a taxa de envelhecimento do pão enquanto que as enzimas apresentaram efeito oposto. Em geral, a substituição parcial de FT por ARM reduziu a elasticidade da massa diminuindo a qualidade do pão enquanto que as enzimas minimizaram esse efeito.

Children’s Perceptions of Cohesion

The general purpose of the two studies reported here was to examine perceptions of team cohesiveness in children aged 9 to 12 years. In Study 1, focus groups were used to examine individual perceptions of cohesion from the perspective of group integration – the group as a totality. In Study 2, open-ended questionnaires were used to examine individual perceptions of cohesion from the perspective of individual attractions to the group. The results showed that children as young as nine years understand the phenomenon known as cohesion. They can discuss the group as a totality, the characteristics of cohesive and non-cohesive teams, and identify the major factors attracting them to and maintaining their involvement in the group. Also, the ability to clearly distinguish between task and social cohesion is present. The results provide insight into the world of child sport and emphasise the importance of group cohesion, affiliation, and other social constructs in children’s involvement and adherence to sport groups

EVALUATION OF COLOUR AND TEXTURE OF A PORTUGUESE TRADITIONAL SWEET: “EGG CHESTNUT”

This work aimed to evaluate the colour and texture of a Portuguese traditional sweet “egg chestnuts” along a storage period of 12 days under refrigeration. For this, the colour coordinates were measured through a colorimeter and the textural parameters were evaluated by compression and puncture tests using a textutrometer. The results showed that the colour coordinates do not vary along time, corresponding to very low values of total colour difference. Hardness, chewiness and springiness decreased in the first 3 days but after that the values were maintained approximately constant. In contrast, resilience and cohesiveness did not change along time. While crust firmness increased along storage, both the flesh firmness and stickiness did not change. The adhesiveness measured through the penetration test decreased considerably from the first to the last day. Hence, it was concluded that colour is better preserved than texture along a 12 day storage period under refrigeration.

The performance of community organisers in promotion of community forestry in Leyte Province, Phillipines

A study was conducted to assess the role and effectiveness of community organisers in supporting the development of people’s organisations in achieving community-based forest management objectives in Leyte Province Philippines. Community organisers were found to be effective in forming people’s organisations (POs), motivating people to participate in voluntary activities organised by POs and encouraging cohesiveness among PO members. Community organisers manage to raise the level of environmental awareness and knowledge of members of people’s organisations, develop leadership interest and skills, create various livelihood opportunities and provide direction and facilitate the establishment of large tree plantations. However, the short duration of community organisers’ contracts (typically two years) is insufficient to establish mature and cohesive POs prepared to assume management on their own, including the management of tree plantations. Further, lack of training and funding support, low wages, delayed payment of salaries and limited time to work with people’s organisations, as well as the pressure to produce tangible outputs such the establishment of large tree plantations, prevents them from placing greater emphasis on the development and empowerment of the people.

Industry evolution and cross-sectoral skill transfers:a comparative analysis of the video game industry in Japan, the United States, and the United Kingdom

In this paper we explore the interrelationship between technological progress and the formation of industry-specific skills by analysing the evolution of the video-game industry in three countries: Japan, the United States, and the United Kingdom. We argue that the cross-sectoral transfer of skills occurs differently depending on national contexts, such as the social legitimacy and strength of preexisting industries, the socioeconomic status of entrepreneurs or pioneer firms in an emerging industry, and the sociocultural cohesiveness between the preexisting and emerging industries. Each country draws on a different set of creative resources, which results in a unique trajectory. Whereas Japan's video-game industry emerged out of corporate sponsorships in arcades, toys, and consumer electronics industries and drew skills from the comic book and animated-film sectors, the video-game industry in the United States evolved from arcades and personal computers. In the United Kingdom the video-game industry developed bottom-up, through a process of skills formation in the youth culture of 'bedroom coders' that nurtured self-taught programmers in their teens throughout the country.

Travel Marketing: Industry Relationships and Benefits

In the discussion - Travel Marketing: Industry Relationships and Benefits - by Andrew Vladimir, Visiting Assistant Professor, School of Hospitality Management at Florida International University, the author initially states: “A symbiotic relationship exists among the various segments of the travel and tourism industry. The author has solicited the thinking of 37experts and leaders in the field in a book dealing with these relationships and how they can be developed to benefit the industry. This article provides some salient points from those contributors.” This article could be considered a primer on networking for the hospitality industry. It has everything to do with marketing and the relationships between varied systems in the field of travel and tourism. Vladimir points to instances of success and failure in marketing for the industry at large. And there are points of view from thirty-seven contributing sources here. “Miami Beach remains a fitting example of a leisure product that has been unable to get its act together,” Vladimir shares a view. “There are some first class hotels, a few good restaurants, alluring beaches, and a splendid convention center, but there is no synergism between them, no real affinity, and so while visitors admire the Fontainebleau Hilton and enjoy the food at Joe's Stone Crabs, the reputation of Miami Beach as a resort remains sullied,” the author makes a point. In describing cohesiveness between exclusive systems, Vladimir says, “If each system can get a better understanding of the inner workings of neighboring related systems, each will ultimately be more successful in achieving its goals.” The article is suggesting that exclusive systems aren’t really exclusive at all; or at least they shouldn’t be. In a word – competition – drives the market, and in order for a property to stay afloat, aggressive marketing integrated with all attendant resources is crucial. “Tisch [Preston Robert Tisch, currently – at the time of this writing - the Postmaster General of the United States and formerly president of Lowe’s Hotels and the New York Visitors and Convention Bureau], in talking about the need for aggressive marketing says: “Never...ever...take anything for granted. Never...not for a moment...think that any product or any place will survive strictly on its own merits.” Vladimir not only sources several knowledgeable representatives in the field of hospitality and tourism, but he also links elements as disparate as real estate, car rental, cruise and airlines, travel agencies and traveler profiles to illustrate his points on marketing integration. In closing, Vladimir quotes the Honorable Donna Tuttle, Undersecretary of Commerce for Travel and Tourism, “Uniting the components of this industry in an effective marketing coalition that can compete on an equal footing with often publicly-owned foreign tourism conglomerates and multi-national consortia must be a high priority as the United States struggles to maintain and expand its share of a rapidly changing global market.”

What does board capital really bring to the table? Exploring the effect of directors' human and social capital on effective governance during international expansion

What constitutes effective corporate governance? Which director characteristics render boards effective at positively influencing firm-level performance outcomes? This dissertation examines these questions by taking a multilevel, multidisciplinary approach to corporate governance. I explore the individual-, team-, and firm- level factors that enable directors to serve effectively as strategic resources during international expansion. I argue that directors' international experience improves their ability to serve as effective strategic consultants and resource providers to firms during the complex internationalization process. However, unlike prior research, which tends to assume that directors with the potential to provide important resources uniformly do so, I acknowledge contextual factors (i.e. board cohesiveness, strategic relevance of directors' experience) that affect their propensity to actually influence outcomes. I explore these issues in three essays: one review essay and two empirical essays.^ In the first empirical essay, I integrate resource dependence theory with insights from social-psychological research to explore the influence of board capital on firms' cross-border M&A performance. Using a sample of cross-border M&As completed by S&P 500 firms from 2004-2009, I find evidence that directors' depth of international experience is associated with superior pre-deal outcomes. This suggests that boards' deep, market-specific knowledge is valuable during the target selection phase. I further find that directors' breadth of international experience is associated with superior post-deal performance, suggesting that these directors' global mindset helps firms in the post-M&A integration phase. I also find that these relationships are positively moderated by board cohesiveness, measured by boards' internal social ties.^ In the second empirical essay, I explore the boundary conditions of international board capital by examining how the characteristics of firms' internationalization strategy moderate the relationship between board capital and firm performance. Using a panel of 377 S&P 500 firms observed from 2004-2011, I find that boards' depth of international experience and social capital are more important during early stages of internationalization, when firms tend to lack market knowledge and legitimacy in the host markets. On the other hand, I find that breadth of international experience has a stronger relationship with performance when firms' have higher scope of internationalization, when information-processing demands are higher.^

What Does Board Capital Really Bring to the Table? Exploring the Effect of Directors’ Human and Social Capital on Effective Governance During International Expansion

What constitutes effective corporate governance? Which director characteristics render boards effective at positively influencing firm-level performance outcomes? This dissertation examines these questions by taking a multilevel, multidisciplinary approach to corporate governance. I explore the individual-, team-, and firm- level factors that enable directors to serve effectively as strategic resources during international expansion. I argue that directors’ international experience improves their ability to serve as effective strategic consultants and resource providers to firms during the complex internationalization process. However, unlike prior research, which tends to assume that directors with the potential to provide important resources uniformly do so, I acknowledge contextual factors (i.e. board cohesiveness, strategic relevance of directors’ experience) that affect their propensity to actually influence outcomes. I explore these issues in three essays: one review essay and two empirical essays. In the first empirical essay, I integrate resource dependence theory with insights from social-psychological research to explore the influence of board capital on firms’ cross-border M&A performance. Using a sample of cross-border M&As completed by S&P 500 firms from 2004-2009, I find evidence that directors’ depth of international experience is associated with superior pre-deal outcomes. This suggests that boards’ deep, market-specific knowledge is valuable during the target selection phase. I further find that directors’ breadth of international experience is associated with superior post-deal performance, suggesting that these directors’ global mindset helps firms in the post-M&A integration phase. I also find that these relationships are positively moderated by board cohesiveness, measured by boards’ internal social ties. In the second empirical essay, I explore the boundary conditions of international board capital by examining how the characteristics of firms’ internationalization strategy moderate the relationship between board capital and firm performance. Using a panel of 377 S&P 500 firms observed from 2004-2011, I find that boards’ depth of international experience and social capital are more important during early stages of internationalization, when firms tend to lack market knowledge and legitimacy in the host markets. On the other hand, I find that breadth of international experience has a stronger relationship with performance when firms’ have higher scope of internationalization, when information-processing demands are higher.

Children’s Perceptions of Cohesion

The general purpose of the two studies reported here was to examine perceptions of team cohesiveness in children aged 9 to 12 years. In Study 1, focus groups were used to examine individual perceptions of cohesion from the perspective of group integration – the group as a totality. In Study 2, open-ended questionnaires were used to examine individual perceptions of cohesion from the perspective of individual attractions to the group. The results showed that children as young as nine years understand the phenomenon known as cohesion. They can discuss the group as a totality, the characteristics of cohesive and non-cohesive teams, and identify the major factors attracting them to and maintaining their involvement in the group. Also, the ability to clearly distinguish between task and social cohesion is present. The results provide insight into the world of child sport and emphasise the importance of group cohesion, affiliation, and other social constructs in children’s involvement and adherence to sport groups

Desenvolvimento e caracterização do queijo Santo Giorno, típico do sudoeste do Paraná, produzido com leite cru e fermento endógeno

Two cheese formulations made from raw milk and endogenous yeasts with 30, 60 and 180 days of maturation in two dairy Paraná Southwest were studied to evaluate their quality through physical, physical-chemical, microbiological and sensorial characteristics, as one of the stages of development of a typical regional cheese. The production was accompanied from designing the flowchart processing, where the samples were collected to perform the analysis of proteins, lipids, moisture, ash, carbohydrates, total solids, fat in dry matter, calories; water activity, instrumental texture (hardness, adhesiveness, springiness, cohesiveness, resiliency and chewiness), instrumental color (CIE Lab); microbiological quality was assessed searching for total and thermotolerant coliforms, coagulase positive staphylococci and Salmonella spp.; the acceptance related to sensory characteristics of color, appearance, flavor, texture, taste and purchase intent was evaluated through the structured hedonic scale. This research contributed information relevant to the production process, such as the realization of the viability in freeze-drying lactic acid bacteria yeast isolated from milk in the Southwestern Mesoregion of Parana and the results of the analysis of the cheese showed similarity between formulations, regarding the physical, physical-chemical characterization, moreover good microbiological quality, where the differences between samples of dairy products were not perceived by sensory panelists. Adjustments in standardization related to technological quality control is an extremely important factor for the success of dairy companies and small producers involved in the project and that they have the option of producing the Santo Giorno, a fine cheese, with the great advantage of adding features of region, with high standard of sanitary conditions and with great consumer acceptance of indicative.

Estudo de tratamentos prévios para o controlo de acastanhamento de cenoura secada

O objetivo deste trabalho foi avaliar o efeito de compostos químicos como o ácido ascórbico e metabissulfito de sódio na inibição do acastanhamento em cenoura (Daucus carota L.), da variedade Nantes, sujeita a secagem, por convecção (60ºC e 40ºC). Por outro lado, estudou-se o efeito da aplicação de extratos naturais como os de chá verde e branco, aliados ao branqueamento, baseados na sua atividade antioxidante natural. As amostras foram sujeitas a ácido ascórbico e metabissulfito de sódio nas concentrações de 0,25% (m/v) e 1% (m/v), durante 60 min e 90 min e foi efetuado um controlo em água destilada (sem agente anti-escurecimento) nos mesmos períodos de tempo mencionados anteriormente. Os testes de branqueamento foram pré-estabelecidos, através do teste da peroxidase para a determinação do binómio tempo-temperatura adequado a cada tratamento térmico. Procedeu-se à análise das propriedades químicas (humidade, proteína, cinza, fibra bruta, açúcares, compostos fenólicos e atividade antioxidante), propriedades fisicas (textura e cor), no estado fresco e após as secagens. Quanto aos resultados obtidos, verificou-se que, de forma geral, a secagem a 60ºC conduziu a alterações mais notórias nas propriedades químicas analisadas, nomeadamente ao nível das proteínas e dos açúcares redutores. No que respeita à atividade antioxidante, as alterações foram pouco evidentes com o aumento da temperatura de secagem, porém comparativamente com a amostra em fresco, ocorreram perdas. Quanto ao teor de polifenóis totais, de forma geral, também ocorreram perdas, ocasionadas, possivelmente, por reações de acastanhamento enzimático. Quanto à análise da cor a secagem a 40ºC conduziu a maiores alterações em termos de luminosidade, sendo os tratamentos com infusões de chá os que se aproximaram mais à amostra em fresco. Em termos de diferença de cor total, a secagem a 40ºC conduziu a maiores variações, sendo os pré-tratamentos térmicos os que registaram menores variações. Quanto ao índice de acastanhamento, a secagem a 40ºC, apresentou resultados mais baixos, sendo os pré-tratamentos químicos aqueles que apresentaram os menores valores. Em relação à textura, registaram-se valores semelhantes em termos de elasticidade e coevisidade mas uma diminuição significativa da dureza e da mastigabilidade das amostras secadas quando comparadas com a amostra em fresco.

Synthesis of waterborne polyurethane-urea dispersions with chain extension step in homogeneous and heterogeneous media

Hypothesis: The possibility of tailoring the final properties of environmentally friendly waterborne polyurethane and polyurethane-urea dispersions and the films they produce makes them attractive for a wide range of applications. Both the reagents content and the synthesis route contribute to the observed final properties. Experiments: A series of polyurethane-urea and polyurethane aqueous dispersions were synthesized using 1,2-ethanediamine and/or 1,4-butanediol as chain extenders. The diamine content was varied from 0 to 4.5 wt%. Its addition was carried out either by the classical heterogeneous reaction medium (after phase inversion step), or else by the alternative homogeneous medium (prior to dispersion formation). Dispersions as well as films prepared from dispersions have been later extensively characterized. Findings: 1,2-Ethanediamine addition in heterogeneous medium leads to dispersions with high particle sizes and broad distributions whereas in homogeneous medium, lower particle sizes and narrow distributions were observed, thus leading to higher uniformity and cohesiveness among particles during film formation. Thereby, stress transfer is favored adding the diamine in a homogeneous medium; and thus the obtained films presented quite higher stress and modulus values. Furthermore, the higher uniformity of films tends to hinder water molecules transport through the film, resulting, in general, in a lower water absorption capacity.

Unidade na diversidade? A resposta da União Europeia à Rússia durante a crise ucraniana

Mestrado em Economia Internacional e Estudos Europeus

Effect of drying on the physical, chemical and sensorial properties of kiwi

Kiwi fruit is a highly nutritional fruit due to the high level of vitamin C and its strong antioxidant capacity due to a wide number of phytonutrients including carotenoids, lutein, phenolics, flavonoids and chlorophyll [1]. Drying consists of a complex process in which simultaneous heat and mass transfer occur. Several alterations occur during the drying of foods at many levels (physical, chemical, nutritional or sensorial) which are influenced by a number of factors, including processing conditions [2]. Temperature is particularly important because of the effects it produces at the chemical and also at the physical level, particularly colour and texture [3]. In the present work were evaluated the changes in sliced kiwi when exposed to air drying at different temperatures (50, 60, 70, 80 ºC), namely in terms of some chemical properties like ascorbic acid or phenolic compounds, physical characteristics like colour and texture and also at the sensorial level. All experiments followed standard established procedures and several replicates were done to assess each property. The results obtained indicated that moisture was reduced with drying by 74 to 87%, depending on the temperature. Also ascorbic acid decreased with drying, being 7% for 50 ºC and increasing up to 28% for the highest temperature (80 ºC). The phenolic compounds and antioxidant activity were also very much affected by the drying temperature. The water activity of the dried samples varied from 0.658 to 0.753, being compatible with a good preservation. Regarding colour, the total colour difference between the dried samples and the fresh sample was found to vary in the range 9.45 – 17.17. The textural parameters were also much affected by drying, namely hardness which decreased by 45 to 72 %, and all other parameters increased: cohesiveness (approximately doubled), springiness (increased 2 to 3 times) and chewiness which increased up to 2.5 times that off the fresh sample. Adhesiveness, which was observed for the fresh samples (-4.02 N.s) disappeared in all the dried samples. The sensorial analysis made to the dried samples allowed establishing the sensorial profiles as shown in Figure 1.