Results 131 to 140 of about 4,755,419 (297)

Cartografía Colombia en un tambor

open access: yes
Esta cartografía presenta un recorrido por la riqueza y diversidad de tambores y expresiones musicales que narran nuestra historia y nuestra fuerza vital.
Bogotá : Corporación Cultural Cabildo
core  

Do problema do valor cultural às operações de patrimonialização

open access: yes, 2014
Considerando-se que as principais componentes do valor cultural são sobretudo de âmbito cognitivo, formal, afetivo, pragmático e ético, e que estas componentes não estão isoladas, são interdependentes e agrupam-se de diferentes formas na produção de ...
Menezes, M.
core  

Precision Fermentation for Next Generation Food Ingredients: Technological Foundations, Food Applications, Sustainability, and Regulatory Challenges

open access: yesFood Bioengineering, EarlyView.
Precision fermentation uses engineered microorganisms to produce targeted food ingredients, including proteins, enzymes, lipids, flavors, vitamins, and bioactives. This review examines its technological foundations, food applications, safety, sustainability, economics, regulation, and consumer acceptance, emphasizing that performance depends on host ...
Nora Ali Hassan   +2 more
wiley   +1 more source

Commodification of Cultural Heritage [PDF]

open access: yes, 2016
Outputs from IPinCH\u27s "Commodification of Cultural Heritage" Research ...
Intellectual Property Issues in Cultural Heritage
core  

Annona squamosa: Phytochemical Fingerprinting, Health‐Improving Traits, and Functional Applications

open access: yesFood Chemistry International, EarlyView.
Annona squamosa (custard apple) is a nutrient‐rich fruit containing diverse bioactive phytochemicals (e.g., acetogenins, flavonoids, and alkaloids) that contribute to multiple health benefits, including antioxidant, antihyperlipidemic, and antimicrobial activities, highlighting its potential as a functional food and medicinal resource.
Mohamed Fawzy Ramadan   +4 more
wiley   +1 more source

TRABALHO SOCIALMENTE QUALIFICADO, PRODUÇAO DE VALOR, INDÚSTRIA CULTURAL E PARADIGMA DA LINGUAGEM - REFLEXÕES INICIAIS SOBRE AS RELAÇÕES ENTRE ECONOMIA, CULTURA E INDIVIDUALIDADE

open access: yesCadernos de Estudos Sociais, 2001
Este trabalho revisita a teoria marxiana do valor com vistas ao entendimento da produção de valor no capitalismo contemporâneo, ressaltando, para isso, a importância do trabalho socialmente qualificado e da propaganda.
José Policarpo Júnior
doaj  

Colonial and gendered peace: Decolonial perspectives on peace in Nagorno‐Karabakh

open access: yesFeminist Anthropology, EarlyView.
Abstract This article critically interrogates peace processes in the aftermath of the First Nagorno‐Karabakh War by centering the lived experiences and political voices of Armenian and Azerbaijani internally displaced and refugee women, based on ethnographic fieldwork and in‐depth interviews conducted in 2019.
Ramil Zamanov
wiley   +1 more source

Valorization of Citrus Waste for Recovery of Nutritional and Bioactive Compounds: A Comprehensive Review

open access: yesFuture Postharvest and Food, EarlyView.
The various citrus wastes, including the citrus fruit peels, pulp remaining after extraction of juice, and seeds, are the sources of bioactive compounds. The waste parts of oranges, lemons, limes, grapefruits, and mandarins contain the bioactive compounds, flavonoids, ascorbic acid, essential oils, and carotenoids.
Monika   +4 more
wiley   +1 more source

Application of the travel cost method to estimate the economic value of cultural goods: Blockbuster art exhibitions [PDF]

open access: yes
In recent years a growing number of studies have started to apply non-market valuation methods to estimate the economic value of cultural goods. The majority of these studies use stated preference techniques, such as the contingent valuation method. This
Eva Vicente, Pablo de Frutos
core  

Valorization of Pineapple Peel and Mature Coconut Water to Produce Vinegar

open access: yesFuture Postharvest and Food, EarlyView.
Pineapple peel waste and mature coconut water were utilized as low‐cost substrates for vinegar production through a two‐stage fermentation process. During alcoholic fermentation, sugars in the substrate were converted into ethanol by Saccharomyces cerevisiae.
Vida Opoku Edusei   +6 more
wiley   +1 more source

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