A educação física e a dança: a abordagem estética do desporto como uma possibilidade na área da composição coreográfica, com alunos do 5º vocacional da Academia de Música de Vilar do Paraíso

Relatório Final de Estágio apresentado à Escola Superior de Dança, com vista à obtenção do grau de Mestre em Ensino de Dança.

"Pyrame et Thisbé" revisité par Shakespeare et Vilar dans "Le Songe d’une nuit d’été" : le théâtre populaire en abyme

International audience

Life quality and the wellness of victims of domestic violence. study case of the Centro Social, Recreativo e Cultural de Vilar de Maçada

This research aims to present an analysis on the absence of social responses that address the problem of domestic violence in Alijó. Our main goal is not only a theoretical approach about the issue of domestic violence, regional conditions in relation to domestic violence, but also present a study on the potentialities of Centro Social Recreativo e Cultural de Vilar de Maçada, our case study, can apply for funding of an emergency housing for victims of domestic violence. This paper is divided into three parts: theoretical framework and characterization of our social organization, according to an exploratory research, structuring a strategic plan of the organization, through field research, and as final result, to present a proposal for funding and implementation of an innovative social response, according to the underlying legislation to Portugal 2020. The sample is focused on the population of Alijó municipality. To conclude, it is important to make this local approach, because of the increasing number of cases not detected and reported. Thus, the quality of life is increased, reducing the incidence of violence in the family.

Natural antioxidant from yerba maté (Ilex paraguariensis St. Hil.) prevents hamburger peroxidation

The aim of this study was to evaluate whether yerba maté alcoholic extracts at very low concentrations (0.01 and 0.1%), prevent/retard lipid peroxidation in beef hamburgers without impairing sensory acceptability. For this TBARs and hexanal levels, fatty acid profile and cholesterol oxides were evaluated as oxidation parameters in beef hamburgers during 90 days' storage. The addition of 0.01% yerba maté ethanolic extracts proved inefficient in restraining the lipid peroxidation while the addition of 0.1% resulted in efficient antioxidant activity. Sensory evaluation of hamburger containing 0.1% yerba maté ethanolic extracts showed good acceptability. Yerba maté ethanolic extracts could entirely or partially replace the phenolic synthetic antioxidants in beef hamburgers only when used at above legally allowed concentrations for antioxidant additives (0.01%).