Browsing by Issue Date, starting with "2023-09-27"
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- Perceived quality of life and life satisfaction: does the role of gender, age, skills, and psychological factors remain relevant after the COVID-19 pandemic?Publication . Branquinho, Cátia; Moraes, Bárbara; Noronha, Catarina; Ferreira, Tomás; Rodrigues, Nuno Neto; Matos, Margarida Gaspar deBackground: After two years of psychological, physical, social, economic, environmental, and societal challenges, this paper examines the psychological health and well-being of Portuguese students based on their socioemotional skills (SSES), positive youth development (PYD), depression, anxiety, and stress (DASS), as well as the relationship between these variables and their influence on perceived quality of life and life satisfaction. Methods: This study examined 3235 students from lower to upper secondary, half of whom were female (M = 14.46 ± 1.883 years old). Using SPSS software, descriptive statistics were determined for all variables; mean differences between age and gender were found using ANOVA and the post hoc Scheffe test. Linear regressions with the Enter method were used to study how to predict perceived quality of life and satisfaction with life. Results: Males had scores indicating more SSES|optimism, emotional control, resilience, confidence, sociability, creativity, energy, a sense of belonging to school, and PYD. Girls had better skills for cooperating and relating to teachers but more test anxiety and DASS. Younger adolescents had better psychological health, greater skills, and a better perception of quality of life and life satisfaction when compared to older adolescents. Age, gender, SSES, PYD, and the DASS variables can explain 69% of the variance in life satisfaction, while these variables can explain 60.5% of the variance in perceived quality of life. Conclusions: These results point to the relevance of SSES for psychological health and well-being, suggesting that interventions should focus on promoting these variables, paying special attention to female gender and age-related challenges.
- Utilization of malted barley flour as replacement of wheat flour to improve technological, rheological, physicochemical, and organoleptic parameters of fortified breadsPublication . Aslam, Jawed; Hussain, Ashiq; Ud-Din, Ghulam Mueen; Kausar, Tusneem; Siddique, Tahira; Kabir, Khurram; Gorsi, Faiza Iftikhar; Haroon, Haseeb; Nisar, Rizwan; Noreen, Saima; Rocha, João Miguel; Ozogul, Fatih; Esatbeyoglu, Tuba; Korma, Sameh A.Introduction: Flours from cereal grains have the potential to be used in the production of bakery products, especially breads, and the addition of other non–wheat plant materials in the form of flours, extracts and malts has always been the area of interest for food producers. Methods: In this research work, barley grains were converted into barley malt flour (BMF), by adopting a series of processes, including steeping, germination, kilning, drying and milling. With the aim of compensating the role of commercial bread improvers, wheat flour was replaced at 0, 2.5, 5, 7.5, and 10% levels with BMF, to study the effect of BMF on physicochemical and sensory characteristics of bread. Results and discussion: Chemical analysis of flours revealed that ash, fat, moisture, protein and fibers were found greater in BMF and BMF–incorporated composite flours, as compared to wheat flour. Significant increases in water absorption and decrease in dough stability, dough development time and falling number were noticed, as a result of an increase in the replacement level of BMF. Water absorption of control dough was 58.03%, which increased to 58.77% in composite flour having 10% BMF, whereas dough development time, dough stability and α–amylase activity of control, were 6.97 min, 12 min, and 736 s, respectively, which were decreased to 3.83 min, 4.73 min, and 360 s, respectively in composite flour having 10% BMF. The internal and external characteristics of breads obtained the best sensorial score at 5% replacement level of BMF, and deterioration in the quality of breads was noticed, as the level of BMF was further increased to 7.5 and 10%. Hence, breads developed with 5% BMF and 95% wheat flour, were not only nutritionally rich, but were also with optimum physical and sensory features. BMF could prove a useful alternate ingredient of wheat flour, and a cost-effective replacement of commercially available bread improvers, in the breads manufacturing process in replacement of synthetic bread improvers.
- An updated look at the principle of common heritage of (Hu)MankindPublication . Ermida, Maria Pena
- O professor em casa : o tutorial como apoio ao estudo na prática do piano em casaPublication . Visintainer, Stefano; Silva, Nuno Luís Caçote daO presente relatório insere-se no âmbito da conclusão do Mestrado em Ensino de Música da Universidade Católica Portuguesa e está dividido em duas partes: o Relatório da Prática Profissional e o Projeto de Intervenção Pedagógica. O relatório da prática profissional aborda o percurso realizado enquanto professor estagiário dos Grupos profissionais M17 e M32 (piano e classe de conjunto) na Academia Fernandes Fão (AMFF) apresentando uma descrição detalhada das aulas assistidas e ministradas, dos objetivos e das estratégias de ensino implementadas durante o curso, assim como uma avaliação feita pelo próprio mestrando e pela comunidade educacional envolvida. O Projeto de Intervenção Pedagógica (PIP) foi implementado durante o segundo período do ano letivo 2022-2023. O objetivo foi o de apoiar os alunos de piano do curso secundário do Ensino Artístico Especializado (EAE) no seu estudo individual do instrumento. O PIP levou em consideração as necessidades dos alunos e adaptou estratégias didáticas ao perfil de cada um dos participantes, visando promover maior autonomia no estudo. Quatro alunos participaram na atividade, que consistiu em preparar de forma autónoma a peça lírica "Matrosenlied" op. 68 de Edvard Grieg, com o suporte de tutoriais em vídeo fornecidos pelo professor ao longo de nove semanas na plataforma Google Classroom, para além de acompanhamento do processo nas aulas presenciais. A ferramenta didática foi desenvolvida devido à identificação prévia da falta de autonomia e motivação dos alunos para o estudo individual, especialmente após o período pandémico que modificou substancialmente o paradigma do ensino artístico através do ensino à distância e aulas assíncronas.
- The use of AI in the fashion industry : the impacts on intellectual property rightsPublication . Briote, Sara de Freitas Pessoa; Magrani, Eduardo José GuedesThe fashion industry is constantly evolving and adapting to new technologies. Artificial Intelligence (AI) is one of the most transformative and disruptive technologies that are being adopted by the fashion industry as it can be used to create designs, and patterns, analyse consumer data, and help customer services. With the increasing use of AI in the fashion industry, important legal questions arise, especially in terms of intellectual property (IP). Therefore, understanding how AI impacts intellectual property rights is important as AI tools are disrupting some central concepts in IP law. This master thesis will explore the impact of AI-generated outputs on the different IP rights, namely copyright, patents, designs, trademarks, and trade secrets, as well as the challenges and strategies for protecting AI-generated outputs in the fashion industry. Considering the impact of AI on IP rights, this master thesis aims to analyse the different legal questions that are emerging from AI-generated outputs, and which are being objects of discussion by the IP community, regarding copyright, patents, designs, trademarks, and trade secrets. In particular, in this thesis we are going to explore the challenges of protecting AI generated outputs within the current European legal frameworks, namely, we will examine each requirement for protection under each European legal IP right system using for this purpose literature, legislation, and case studies. Moreover, we intend to point out these issues because AI can be helpful and be seen an opportunity for fashion brands, but they also can lead to legal conflictive situations.