scholarly journals Using organizational patterns as a strategy for teaching expository writing in an introductory food science course

Author(s):  
Cheryl Rock ◽  
Elizabeth Metzger ◽  
Nzinga Metzger
2019 ◽  
Vol 46 ◽  
pp. 3
Author(s):  
Emilia Castaño ◽  
Isabel Verdaguer ◽  
Joseph Hilferty

La escritura es una tarea compleja y multifacética que presenta muchos desafíos, especialmente cuando se escribe en un idioma extranjero. Estudios recientes han demostrado que tanto escritores como lectores se benefician del conocimiento explícito de los géneros textuales y de su organización, ya que el sentido de unidad de un texto está en gran parte relacionado con su estructura general. El conocimiento de la estructura del texto revela las convenciones que controlan el flujo de información y determinan los tipos de señales disponibles para los lectores. En este artículo usamos la teoría de la metáfora conceptual para proporcionar una nueva forma de explorar la escritura en el contexto académico y analizar el marco conceptual que escritores y lectores emplean para organizar la información. En este sentido, ilustramos cómo la metáfora los TEXTOS SON VIAJES puede usarse para dilucidar la organización macroestructural subyacente en textos expositivos escritos por aprendices de inglés.


Author(s):  
Jean Fincher

An important trend in the food industry today is reduction in the amount of fat in manufactured foods. Often fat reduction is accomplished by replacing part of the natural fat with carbohydrates which serve to bind water and increase viscosity. It is in understanding the roles of these two major components of food, fats and carbohydrates, that freeze-fracture is so important. It is well known that conventional fixation procedures are inadequate for many food products, in particular, foods with carbohydrates as a predominant structural feature. For some food science applications the advantages of freeze-fracture preparation procedures include not only the avoidance of chemical fixatives, but also the opportunity to control the temperature of the sample just prior to rapid freezing.In conventional foods freeze-fracture has been used most successfully in analysis of milk and milk products. Milk gels depend on interactions between lipid droplets and proteins. Whipped emulsions, either whipped cream or ice cream, involve complex interactions between lipid, protein, air cell surfaces, and added emulsifiers.


2020 ◽  
pp. 84-107
Author(s):  
Vera Borges ◽  
Luísa Veloso

In the wake of the 2008 global financial and economic crisis, new forms of work organization emerged in Europe. Following this trend, Portugal has undergone a reconfiguration of its artistic organizations. In the performing arts, some organiza-tions seem to have crystalized and others are reinventing their artistic mission. They follow a plurality of organizational patterns and resilient profiles framed by cyclical, structural and occupational changes. Artistic organizations have had to adopt new models of work and seek new opportunities to try out alternatives in order to deal, namely, with the constraints of the labour market. The article anal-yses some of the restructuring processes taking place in three Portuguese artistic organizations, focusing on their contexts, individual trajectories and collective missions for adapting to contemporary challenges of work in the arts. We conclude that organizations are a key domain for understanding the changes taking place.


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