Buscar
Mostrando ítems 21-30 de 5071
Las artes plásticas en el desarrollo sensorial en niños de 3 a 4 años.
(Universidad de Guayaquil Facultad de Filosofía, Letras y Ciencias de la Educación, 2018)
La presente investigación tiene la finalidad de dar a conocer las diversas artes plásticas que se pueden desarrollar de forma sensorial en niños de 3 a 4 años de edad. Se planteó el problema de investigación en el ...
Análisis sensorial como una herramienta clave para innovar en la industria vinícola
(2021)
Innovation within the food industry is key to achieving the survival of companies, however, new products strictly need some validation processes which aim to reduce the risk of failure when they are launched on the market. ...
Percepciones de terapeutas ocupacionales sobre el lenguaje y la comunicación de los niños con déficit de integración sensorial
Summary Background. Occupational therapists and speech language pathologists working together for helping children, who suffer sensory integration dysfunction, to improve their personal, social and educational performance. ...
Processamento sensorial e engajamento nas rotinas infantis de crianças com Transtorno do Espectro Autista
(Universidade Federal de São CarlosUFSCarPrograma de Pós-Graduação em Terapia Ocupacional - PPGTOCâmpus São Carlos, 2022-01-28)
Introduction: Occupations constitute a foundation of human existence, being represented by everyday activities carried out individually or in community and that promote meaning to life. As the child develops and the ...
Otimização da aceitabilidade sensorial de requeijão cremoso light
(Ciência Rural, 2019)
Recent advances in the application of ultrasound to meat and meat products: Physicochemical and sensory aspects
(2022-01-01)
Ultrasound is an acoustic mechanical wave that, at intensities above 20 kHz, can cause cavitation, a phenomenon responsible for accelerating chemical reactions and/or causing changes in the microstructure of food. This ...
Optimized Descriptive Profile: A rapid methodology for sensory description
(Food Quality and Preference, 2018)