Relevant bibliographies by topics / Spanish Food

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Spanish Food'

Author: Grafiati
Published: 4 June 2021
Last updated: 15 February 2022

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Journal articles on the topic "Spanish Food"

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Pradana, Mahir, Rubén Huertas-García, and Frederic Marimon. "Spanish Muslims’ halal food purchase intention." International Food and Agribusiness Management Review 23, no. 2 (June 3, 2020): 189–202. http://dx.doi.org/10.22434/ifamr2019.0200.

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The purpose of this paper is to investigate the factors that influence purchase intention of halal food among Spanish Muslim consumers. Data were obtained from a survey of 228 consumers living in various regions of Spain, then analyzed using the partial least squares technique. Our results showed that product awareness does not have an effect on purchase intention while other constructs do, including the mediating effect of consumers’ attitude towards halal label and moderating effect of religious involvement. This study thus contributes to the advancement of knowledge on factors that motivate the purchase intention of halal food.
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Gracia, A., J. M. Gil, and A. M. Angulo. "Spanish food demand: a dynamic approach." Applied Economics 30, no. 10 (October 1, 1998): 1399–405. http://dx.doi.org/10.1080/000368498325011.

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Aguilera, F., L. Lupiañez, D. Magaña, E. Planells, F. J. Mataix, and J. Llopis. "Iron status in a population of Spanish schoolchildren." Food / Nahrung 38, no. 2 (1994): 192–98. http://dx.doi.org/10.1002/food.19940380211.

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Scarpato, Debora, Giacomo Rotondo, Mariarosaria Simeone, Andrés Gómez, and Pilar Gutiérrez. "How can food companies attract the consumer concerned about food safety? A logit model analysis in Spain." British Food Journal 119, no. 8 (August 7, 2017): 1705–17. http://dx.doi.org/10.1108/bfj-12-2016-0616.

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Purpose The purpose of this paper is to explore food safety attitudes among a sample of Spanish consumers and determine which variables, among those studied, most affect the probability of the consumer being attentive to food safety. Design/methodology/approach The study was conducted using a logit model. From the questionnaire 20 binary category variables were identified. Having selected the variable “Are you worried about safety food” as a dependent variable, the authors used binary logistic regression (Aldrich and Nelson, 1984; Borooah, 2002) to ascertain in what way the remaining 19 variables affect the likelihood of the consumer being particularly attentive to the healthiness and safety of food purchased. Findings The probability of the consumer being particularly attentive to food healthiness and safety, for the sample in question, is higher in consumers who stated that they were familiar with organic products, those who are attentive to fat contents in foods and those who value the presence of quality certification positively. Research limitations/implications Future research into Spanish consumers with the same methodology should target a larger sample in several Spanish cities. Originality/value This paper investigates not only Spanish consumer attitudes to food safety, but also how other variables can influence the probability of the consumer being concerned about food safety. This approach may be very useful for food companies to determine what strategies to adopt to attract the category of consumers who lend special importance to the food safety variable in their purchases.
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Evans, Bronwynne C., and Neva L. Crogan. "Translating a Food and Food Service Satisfaction Measure Into Spanish." Journal of Transcultural Nursing 18, no. 3 (July 2007): 233–37. http://dx.doi.org/10.1177/1043659607301303.

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Crogan, Neva L., and Bronwynne C. Evans. "Food Expectations-Long Term Care Spanish Questionnaire." Research in Gerontological Nursing 3, no. 4 (April 30, 2010): 282–90. http://dx.doi.org/10.3928/19404921-20100330-02.

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Mir-Marqués, Alba, Anna González-Masó, M. Luisa Cervera, and Miguel de la Guardia. "Mineral profile of Spanish commercial baby food." Food Chemistry 172 (April 2015): 238–44. http://dx.doi.org/10.1016/j.foodchem.2014.09.074.

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Alvarado, M. I., and M. Pérez. "Study of food allergy on Spanish population." Allergologia et Immunopathologia 34, no. 5 (October 2006): 185–93. http://dx.doi.org/10.1157/13094025.

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Barberá, R., and R. Farré. "Cobalt content of foods and diets in a Spanish population." Food / Nahrung 30, no. 5 (1986): 565–67. http://dx.doi.org/10.1002/food.19860300524.

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Díaz Donate, Mónica, and Rodolfo Bernabéu Cañete. "Consumer Attitudes to Organic Foods. A Spanish Case Study." Studies of Applied Economics 34, no. 2 (May 24, 2020): 755. http://dx.doi.org/10.25115/eea.v34i2.3552.

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The purpose of the present study is to determine the various factors that influence attitudes towards the purchase of organic food. The methodology consisted in a survey of 463 consumers in the Castilla-La Mancha Region who purchased food items for their homes. A multivariate data analysis was carried out by means of Structural Equation Models (SEM), computed with the maximum likelihood method. Attitudes toward the purchase of organic foods are directly related to consumer lifestyle and are influenced by consumers’ attitude towards the environment as well. In this sense, lifestyle and environmental attitudes have a positive influence on the purchase of organic food.
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Dissertations / Theses on the topic "Spanish Food"

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Pradana, Mahir. "Spanish Muslims' halal food purchase intention." Doctoral thesis, Universitat de Barcelona, 2021. http://hdl.handle.net/10803/670994.

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For centuries, halal is a spiritual concept that Muslims continue to follow in their daily lives, specifically when purchasing and consuming products. The Muslim community takes up a big part of the world population. The demand for halal food consumption is increasing rapidly in line with the expansion of the Muslim community with 2.1 billion Muslims worldwide. Halal food becomes a profitable business not only among the Muslim majority countries, but also in countries where the majority are non-muslims. Viewed from an Islamic perspective, the concept of halal is vital to a Muslim. Halal means "allowed" or "permitted" in Islam). Therefore, Muslims will look for products in accordance with accepted religious teachings. This is marked by the number of demands in the world for halal products that already have a Halal certification. Halal appeal displayed in a product becomes a distinctive attraction and identity from similar products that become competitors. This becomes one of the more explorable product marketing tools. Countries with Non-Muslims as their majority are also showing tremendous positive demand trends. With this, the demand for halal food is also noticeable. The demand for halal food consumption is increasing rapidly in line with the expansion of the Muslim community with 2.1 billion Muslims worldwide. The 'Halal' concept has become a new trend in the consumer goods industry, especially with food, and is gaining more popularity. The reason behind it being the fact that the halal concept is not just a purely religious issue, it is now also in the dynamic of business and trade. The purpose of this paper is to investigate the factors that influence purchase intention of halal food among Spanish Muslim consumers. This study aims to tackle questions on the perception of Muslim consumers in Spain towards halal food, and the intention to purchase the halal products, we also take into account the moderating role of religious involvement. This study also observes the mediating role of the halal attitude towards halal" between "halal consciousness" and "purchase intention"; and the moderating role of "religious involvement" between " attitude towards halal" and "purchase intention". Last, this thesis also study the effect of “halal consumers’ attitude” as a moderating variable to measure both indirect and direct effects of some constructs on purchase intention. Data were obtained from a survey of Muslim consumers living in various religions of Spain, then analysed using the partial least squares (PLS) technique. The results showed that product awareness does not have an effect on purchase intention while other constructs do, including the mediating effect of consumers' attitude towards halal label and moderating effect of religious involvement. This study thus contributes to the advancement of knowledge on factors that motivate the purchase intention of halal food.
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Martinez, Maria Angeles Garcia. "Study on innovation activities in the Spanish food and drink industry." Thesis, University of Reading, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.288070.

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O'Connor, Sandra. "Development and Evaluation of Food Safety Signs." Thesis, Virginia Tech, 2009. http://hdl.handle.net/10919/44420.

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Food borne disease continues to be a significant public health concern. The increasing awareness of food borne illness intensifies the need for proper food safety education among food handlers. The objectives of this study were to develop bilingual (English/Spanish) food safety signs, to determine their comprehensibility and most effective delivery mechanism for presentation to food handlers. The food safety concepts developed into images were: cross-contamination, proper use of thermometer to check temperatures of foods, proper cooling of foods, and do not work with food if ill. The four food safety concepts were designed into three different formats: pictures and words (English/Spanish), pictures only, and lenticular (images that shift when viewed from different angles). The food safety signs were evaluated using forty-five individuals working in the food retail industry. The participants were divided into two groups according to native language (English/ Spanish). For comprehensibility of the food safety signs, 69% responses were noted as correct. The ranking of comprehensibility of the signs was: cross-contamination (93%), thermometer (84%), cooling (64%) and not working if ill (33%). A gap in the understanding of the two lowest scoring food safety concepts (cooling and ill) calls for food safety educational programs and materials that emphasize these concepts. Correct responses for sign presentation were as follows: pictures and words with (80%), pictures only (65%) and lenticular (62%). Comparison of three different formats indicated pictures with words as the most effective presentation. The results obtained can be used as the basics for designing effective food signage for food handlers.
Master of Science in Life Sciences
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Cox, Chelsea L. "A Spanish three model unit on food: a teaching philosophy with complementary instructional practices." Kansas State University, 2011. http://hdl.handle.net/2097/13127.

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Master of Arts
Department of Modern Languages
Douglas K. Benson
In this report, I present my personal teaching philosophy and the instructional practices that I believe best contribute to a successful second language classroom. Comprising the teaching philosophy chapter are sections concerning: the role of the instructor, the three parameters of post-method pedagogy, the maximization of learning opportunities and minimalization of perceptual mismatches, the need for negotiated interaction, the promotion of learner autonomy, the teaching of higher order thinking skills, the advantages of contextualized input, and the development of students' cultural consciousness. The instructional practices chapter describes my approach to grammar instruction, vocabulary instruction and the implementation of authentic texts. To conclude, I offer a model five-day lesson plan, complete with structured pedagogical activities, contextualized to the theme of food, which will integrate the ideas and concepts discussed in the philosophy and practices chapters.
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Shankar, Krishnan Nithya. "Food insecurity in Spanish adolescents: assessment and associations with psychological wellbeing, body image and disordered eating." Doctoral thesis, Universitat Autònoma de Barcelona, 2019. http://hdl.handle.net/10803/670102.

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Introducción: La inseguridad alimentaria se define como la falta de accesibilidad y asequibilidad de alimentos seguros y saludables a intervalos regulares. Ha sido una enorme carga de salud pública en Europa desde la crisis económica de 2008. Estudios anteriores han encontrado consecuencias negativas de la inseguridad alimentaria en la salud y el bienestar de los adolescentes. Objetivo: Este estudio tiene dos objetivos principales. El primer objetivo fue la adaptación y validación del ‘Spanish Child Food Security Survey Module’ (CFSSM-S). El segundo objetivo fue examinar si la inseguridad alimentaria se asocia con un peor bienestar psicológico, la insatisfacción corporal, las alteraciones alimentarias y los malos hábitos alimentarios en adolescentes españoles. Método: Se realizó un estudio transversal en una escuela de educación secundaria en Cataluña, España, con adolescentes, chicos y chicas (n = 426), de 12 a 16 años. Se utilizaron el CFSSM-S, indicadores del estado socioeconómico (SES) y otros cuestionarios validados en español para evaluar el bienestar psicológico, la imagen corporal, las alteraciones alimentarias y los hábitos alimentarios. Se empleó el MANCOVA para examinar las asociaciones entre la inseguridad alimentaria y las variables Se agregaron como variables de ajuste el SES, la riqueza familiar, el estatus de peso, la edad, el género y el origen. Resultados: La bondad del ajuste para el modelo de un factor mediante análisis factorial confirmatorio, CFA (error de aproximación cuadrático medio = 0.038, índice de ajuste comparativo = 0.984, índice de Tucker – Lewis = 0.979 ) y la consistencia interna (ω = 0.95) fueron excelentes. La invariancia de la medida del CFSSM-S indicó que puede usarse en ambos sexos, en un amplio rango de edad en adolescentes y con diferentes categorías de estatus de peso, estatus socioeconómico y riqueza familiar. Las diferencias medias para el SES y la riqueza familiar revelaron una tendencia lineal que indica puntuaciones más altas de CFSSM-S en los participantes de menor SES y riqueza familiar. Se encontró que el 18.3% (1.9% = muy baja seguridad alimentaria y 16.4% = baja seguridad alimentaria) de los participantes en este estudio tenían inseguridad alimentaria. Los resultados indicaron un peor bienestar psicológico, una mayor insatisfacción corporal y un mayor deseo de adelgazar en adolescentes con inseguridad alimentaria. Conclusión: El CFSSM-S es el primer instrumento español de inseguridad alimentaria validado en España con buenas propiedades psicométricas. También, por primera vez, un estudio en España ha examinado las consecuencias de la inseguridad alimentaria en la salud de los adolescentes, encontrando un peor bienestar psicológico, una mayor insatisfacción corporal y mayor deseo de adelgazar en los adolescentes españoles. Sería esencial realizar más estudios en España para confirmar las tasas de prevalencia de inseguridad alimentaria y también para prevenir problemas psicológicos y fisiológicos graves en adolescentes durante la edad adulta.
Introduction: Food insecurity is defined as the lack of accessibility and affordability of safe and healthy foods at regular intervals. It has been a huge public health burden in Europe since the economic crisis in 2008. Previous studies have found negative consequences of food insecurity on adolescent health and wellbeing. Objective: This study focussed on two main objectives. The first objective was the adaptation and validation of the Spanish Child Food Security Survey Module (CFSSM-S). The second objective was to examine whether food insecurity is associated with poor psychological wellbeing, body dissatisfaction, disordered eating and poor dietary habits in Spanish adolescents. Method: A cross-sectional study was conducted in a secondary school in Catalonia, Spain with adolescent boys and girls (n=426), aged 12-16 years. CFSSM-S, socioeconomic status (SES) indicators and other validated questionnaires in Spanish were employed to assess psychological wellbeing, body image, disordered eating and dietary habits. MANCOVA was employed to examine the associations between food insecurity and the variables. SES, family affluence, weight status, age, gender and ethnicity were added as adjustment variables. Results: The goodness-of-fit for the one-factor model with Confirmatory Factor Analysis, CFA (root- mean-square error of approximation = 0·038, comparative fit index = 0·984, Tucker–Lewis index=0·979) and internal consistency (ω=0·95) were excellent. The measurement invariance of the CFSSM-S indicated it could be used for both genders, a wide age range of adolescents and different categories of weight status, socioeconomic status SES and family affluence. The mean differences for SES and family affluence revealed a linear trend indicating higher CFSSM-S scores in participants of lower SES and family affluence. 18.3% (1.9%=very low food security and 16.4%=low food security) of participants in this study were found to be food insecure. The results indicated poor psychological wellbeing, greater body dissatisfaction and higher drive for thinness in food insecure adolescents. Conclusion: The CFSSM-S is the first validated Spanish food insecurity instrument in Spain with good psychometric properties. It is also for the first time that a study in Spain has examined the consequences of food insecurity on adolescent health and found poor psychological wellbeing and greater body dissatisfaction and drives for thinness in Spanish adolescents. It would be essential to conduct further studies in Spain in order to confirm the prevalence rates of food insecurity and also to prevent serious psychological and physiological issues for adolescents during adulthood.
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Casabayó, Bonàs Mònica. "Shopping behaviour forecasts : experiments based on a fuzzy learning technique in the Spanish food retailing industry." Thesis, University of Edinburgh, 2005. http://hdl.handle.net/1842/24209.

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The general aim of this thesis is to analyse the possibility of developing synergies when connecting 3 different areas of research namely consumer behaviour, market research and artificial intelligence (AI). The three areas of research are very extensive. When analysing the potential links between them, a wide number of triple combinations arise. In addition, the number of combinations can also be increased when applied to different industries but the food retailing industry is selected as the framework of this thesis. A general overview of the three disciplines is developed. Firstly, consumer behaviour fundamentals are interpreted and reconsidered from a food retailer’s perspective. This constitutes one approach to the research in this thesis. Secondary, considering that learning from past data to anticipate shopping behaviours is a retailer’s focus of research, an overview of the main market research forecasting models and techniques is carried out. Thirdly, machine learning (AI subfield) is also explained in respect of its capability to perform forecasting tasks. Handling customer data is not easy. Information tends to be ambiguous, uncertain and incomplete. Moreover, the customer behaves differently according to his/her situation. Another AI subfield, fuzzy logic (Zadeh 1965) is also explained as it copes with the concept of partial truth. Having reviewed the three disciplines, the triple combination of ‘shoppers (household)’, ‘forecasting behaviours’ and ‘fuzzy learning’ aspects from each mentioned domain respectively are selected as illustrates the scope of this thesis. The empirical research consists of two experiments focused on forecasting shopper’s behaviour (in particular household shopping behaviour), in the food retailing industry using LAMDA (a fuzzy learning technique).The methodology of research is mainly based on data extracted from a Spanish Food Retailer’s (Supermarcats Pujol SA) databases. The first experiment is based on LAMDA’s supervised learning approach and provides a model to forecast the current customers who are going to defect when a competitor opens a supermarket in the same area. The second experiment is based on LAMDA’s unsupervised learning approach and provides a model to forecast the current customers who are going to buy online once the company launches the Website. Results indicate that marketing expert’s judgements are a key point when using learning techniques to forecast behaviours. Customers are not simple robots. People may change their behaviour according to their situation. The results show that when applying the adequacy degree (fuzzy logic concept), the forecasting accuracy increases considerably.
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Bird, M. Susy. "Products, Practices, and Perspectives in the World Language Classroom: A Unit on Mexican Food for a High School Spanish 1 Class." BYU ScholarsArchive, 2014. https://scholarsarchive.byu.edu/etd/4206.

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This thesis project for a Master of Arts in Spanish Pedagogy consists of a four-week, five- lesson unit on Mexican food designed for a high school Spanish 1 class. Following an overview of the need for more cultural products, practices, and perspectives in the teaching of world languages, the project outlines the learning objectives and assessments for the unit and describes its implementation in a high school Spanish classroom, followed by an analysis of learning outcomes and a discussion of which components of the unit went well along with suggestions for improvement. The actual lesson plans are included as appendices.
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Moneypenny, Dianne Burke. "GASTRONOMY AND OTHERNESS IN ALPHONSO X’S WORKS: FOOD IDENTITIES IN CARTOGRAPHY." UKnowledge, 2011. http://uknowledge.uky.edu/gradschool_diss/807.

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This thesis investigates Alphonso X's General Estoria, Estoria de Espanna, Cantigas de Santa María, Siete Partidas, and other writings in the alphonsine corpus to illustrate the concept of classification through diet. The work of this thesis is to reveal the gastronomic connections between central and peripheral relations in cartography. Through food symbolism and dietary behaviors, cuisine functions as the purveyor of an unrivalled sketch of a text’s characters and the social conditions of the text’s production. Once unraveled, these highly socialized norms of consumption confirm that diet and identity are inextricably linked and lead to a greater understanding of medieval Iberian cultural relations and attitudes revolving around food and the perception of the civility of the world.
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LaCerva, Daniel Anthony. "Purepècha y Pescado: Food, Status, and Conquest in 16th Century Michoacán." University of Toledo / OhioLINK, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=toledo1503004991079327.

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Congdon, Venetia. "Nourishing the nation : manifestations of Catalan national identity through food." Thesis, University of Oxford, 2015. http://ora.ox.ac.uk/objects/uuid:1c07c9a3-3351-46ef-aa02-833dddde375f.

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In this thesis I ask whether food can be used to express Catalan national identity, and if so, in what ways this occurs. In doing so, I consider the lived realities of nationalist movements, rather than simply the ideas and political claims that inform such movements. The Catalan Autonomous Community in northeast Spain is an ideal place to research this issue, due to the strengthening of nationalist sentiments there in light of the rise in support for independence from Spain. I wished to see whether this had any effect on the connections between food and national identity (or gastronationalism). National identity and food are connected in many diverse and varied ways. Food culture allows us to reflect on national identity as a whole. Themes which commonly appear in nationalist discourse, such as cultural specificity, historicism, or landscape (to name but a few), also inform discussions of national food identity. In the present case, while other markers of identity (e.g. language) are also important, ideals of Catalan nationalism may take the guise of Catalan gastronationalism as well. The current pro-independence movement has had the effect of making Catalans more aware of their cultural symbols, including cuisine, which is now one of many such symbols that can be mobilized for the expression of national identity.
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Books on the topic "Spanish Food"

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Pellicer, Maria Eugenia D. Spanish food and drink. New York: Bookwright Press, 1988.

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Spanish food and drink. New York: Bookwright Press, 1988.

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Bryant-Mole, Karen. Food. Crystal Lake, IL: Rigby Interactive Library, 1997.

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Castro, Lourdes. Eat, drink, think in Spanish: An English-Spanish/Spanish-English kitchen companion. Berkeley: Ten Speed Press, 2009.

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A, Ahlstrom Judith, ed. Food in Spain. Vero Beach, Fla: Rourke Publications, 1991.

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Vicent, Todoli, ed. Food for thought, thought for food. Barcelona: Actar, 2009.

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Roden, Claudia. The food of Spain. New York: Ecco, 2011.

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Raymer, Leslie. Dictionary of foods and food processes: English, German, French, Spanish, Italian. Surrey, England: Food Science Publishers, 1990.

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Rayner, Leslie. Dictionary of foods and food processes: English, German, French, Spanish, Italian. Kenley, Surrey, England: Food Science Publishers, 1990.

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World food Spain. Hawthorn, Vic: Lonely Planet Publications, 2000.

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Book chapters on the topic "Spanish Food"

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Truscott, Sandra, and José G. Escribano. "Food and Drink." In Spanish, 133–46. London: Palgrave Macmillan UK, 1992. http://dx.doi.org/10.1007/978-1-349-12855-6_11.

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Truscott, Sandra, and José G. Escribano. "Food and Drink." In Spanish, 133–46. London: Palgrave Macmillan UK, 1992. http://dx.doi.org/10.1007/978-1-349-21983-4_11.

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Truscott, Sandra. "Food and Drink." In Spanish Activity Book, 56–61. London: Macmillan Education UK, 1994. http://dx.doi.org/10.1007/978-1-349-13612-4_10.

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Castilló Garzón, Manuel J. "Changing the Spanish-Mediterranean Diet." In Wild-Type Food in Health Promotion and Disease Prevention, 479–91. Totowa, NJ: Humana Press, 2008. http://dx.doi.org/10.1007/978-1-59745-330-1_33.

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de los Ángeles Pérez Samper, María. "The Early Modern Food Revolution." In Global Goods and the Spanish Empire, 1492–1824, 17–37. London: Palgrave Macmillan UK, 2014. http://dx.doi.org/10.1057/9781137324054_2.

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Marañón, Rafael, and María Puelles. "Spanish Food Private Labels Divergent Positioning and Common Drivers." In National Brands and Private Labels in Retailing, 71–79. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-07194-7_7.

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López Lázaro, Fabio. "Sweet Food of Knowledge: Botany, Food, and Empire in the Early Modern Spanish Kingdoms." In At the Table, 3–28. Turnhout: Brepols Publishers, 2007. http://dx.doi.org/10.1484/m.asmar-eb.3.3041.

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Echevarria, Ana. "Food as a Custom among Spanish Muslims: from Islamic Sources to Inquisitorial Material." In Essen und Fasten/Food and Fasting, 89–110. Köln: Böhlau Verlag, 2017. http://dx.doi.org/10.7788/9783412510466.89.

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Moreno-Sandoval, Luis G., Carolina Sánchez-Barriga, Katherine Espíndola Buitrago, Alexandra Pomares-Quimbaya, and Juan Carlos Garcia. "Spanish Twitter Data Used as a Source of Information About Consumer Food Choice." In Lecture Notes in Computer Science, 134–46. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-99740-7_9.

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Bellido, Jesús Morcillo, and Alfonso Durán Heras. "Explaining Alliance Success Factors in Spanish Food and Beverage Supply Chain: Case Analysis." In Lecture Notes in Management and Industrial Engineering, 167–74. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-45748-2_18.

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Conference papers on the topic "Spanish Food"

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Gracia, I., S. Vallejos, R. Cumeras, M. Salleras, E. Figueras, J. Santander, N. Sabate, et al. "Sensors and Micro and Nano Technologies for the Food Sector." In 2013 Spanish Conference on Electron Devices (CDE). IEEE, 2013. http://dx.doi.org/10.1109/cde.2013.6481353.

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Lynch, Erin, Brice Lacroix, Ben van der Pluijm, and Torsten Vennemann. "CHARACTERIZING AND DATING SYNDEFORMATIONAL FLUIDS IN FAULTS OF THE SPANISH PYRENEES FOLD-THRUST BELT USING STABLE AND RADIOGENIC ISOTOPES." In GSA Annual Meeting in Seattle, Washington, USA - 2017. Geological Society of America, 2017. http://dx.doi.org/10.1130/abs/2017am-306072.

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Duque, Earl P. N., Michael D. Burklund, and Wayne Johnson. "Navier-Stokes and Comprehensive Analysis Performance Predictions of the NREL Phase VI Experiment." In ASME 2003 Wind Energy Symposium. ASMEDC, 2003. http://dx.doi.org/10.1115/wind2003-355.

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A vortex lattice code, CAMRAD II, and a Reynolds-Averaged Navier-Stoke code, OVERFLOW-D2, were used to predict the aerodynamic performance of a two-bladed horizontal axis wind turbine. All computations were compared with experimental data that was collected at the NASA Ames Research Center 80-by 120-Foot Wind Tunnel. Computations were performed for both axial as well as yawed operating conditions. Various stall delay models and dynamics stall models were used by the CAMRAD II code. Comparisons between the experimental data and computed aerodynamic loads show that the OVERFLOW-D2 code can accurately predict the power and spanwise loading of a wind turbine rotor.
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Tian, Feng, Mohammad Elahinia, and Mohamed Samir Hefzy. "A Dynamic Knee-Ankle-Foot Orthosis With Superelastic Actuators." In ASME 2013 Conference on Smart Materials, Adaptive Structures and Intelligent Systems. American Society of Mechanical Engineers, 2013. http://dx.doi.org/10.1115/smasis2013-3044.

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A knee-ankle-foot orthosis (KAFO) spans the knee, ankle and foot, and assists in the walking motion of those who suffer neuromuscular deficiencies. KAFOs can be classified as passive, semi-dynamic and dynamic. Passive KAFOs lock the knee joint during the whole gait cycle. Semi dynamic KAFOs lock the knee joint during the stance phase. Dynamic KAFOs attempt to reproduce normal knee motions during the whole gait cycle. Two types of dynamic KAFOs have been reported in the literature. The first one is activated by using a pneumatic system, and the second one uses a spring mechanism. Both systems are bulky and controlled through complex control systems that limit their application as assistive devices. The purpose of our research is to develop a dynamic KAFO that is actuated easily by employing shape memory materials. Such an actuation system makes the KAFO lightweight and with a great commercialization potential. The purpose of this paper is to present a conceptual design for the knee actuator of a dynamic KAFO. This actuator uses torsional shape memory rods to match the stiffness of the knee joint of the KAFO with that of a normal knee joint during the walking gait cycle. Joint stiffness is measured by the moment around the joint per degree of joint rotation. The proposed actuator includes two parts that work independently during the two phases of the gait cycle. The first part engages only during the stance phase and the other works only during the swing phase. Each part is developed by combining a superelastic (SE) rod and a rotary spring in series. The conceptual design is verified by simulation. The simulation results show that the proposed knee actuator reproduces the stiffness of the normal knee joint during the whole gait cycle. It is thus possible to develop a novel dynamic KAFO that can provide normal knee stiffness characteristics to assist individuals with quadriceps deficiency.
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Sridhar, Murari, Sathish Sunnam, Shraman Goswami, and Jong S. Liu. "CFD Aerodynamic Performance Validation of a Two-Stage High Pressure Turbine." In ASME 2011 Turbo Expo: Turbine Technical Conference and Exposition. ASMEDC, 2011. http://dx.doi.org/10.1115/gt2011-45569.

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In the continual effort to improve analysis and design techniques, Honeywell is investigating on the use of CFD to predict the aerodynamic performance of a high pressure turbine. The present study has a two fold objective. The first objective is to validate the commercially available CFD codes for aerodynamic performance prediction of a two-stage high pressure turbine at design and off-design points. The other objective is to establish guidelines to help the designer to successfully.set-up and execute the suitable CFD model analysis. The validation to model the stage interfaces is performed with three different types of approaches such as Mixing Plane approach, Frozen Rotor approach and NonLinear Harmonic approach. The film holes on the blade surface, hub and the shroud walls are modeled by using source term cooling and actual film hole modeling techniques for all the analysis. The validation is accomplished with the test results of a two-stage high pressure turbine, Energy Efficient Engine (E3). The aerodynamic performance data at a design point and typical off-design point are taken as test cases for the validation study. One dimensional performance parameters such as corrected mass flow rate, total pressure ratio, cycle efficiency along with two dimensional spanwise distribution of total pressure, total temperature which are obtained from CFD results are compared with test data. Flow field results are presented to understand the aerodynamic behavior.
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Barcik, Wojciech, Jan Biliszczuk, Joanna Styrylska, Jacek Szczepański, and Robert Toczkiewicz. "Stress Ribbon Footbridge over the Bystrzyckie Lake in Zagórze Śląskie – Design and Construction." In Footbridge 2022 (Madrid): Creating Experience. Madrid, Spain: Asociación Española de Ingeniería Estructural, 2021. http://dx.doi.org/10.24904/footbridge2022.048.

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<p>Bystrzyckie Lake is a dam lake created in 1917, located in the Owl Mountains near the village of Zagórze Śląskie (Poland), at the foot of the medieval Grodno Castle. The lake along with the castle have very soon become tourist attractions of the region. A steel suspension footbridge was built in 1968 in the upper part of the lake. In 2010 technical condition of the footbridge was so bad that a decision was made to demolish it and to erect a new one in the same place. This paper describes construction and design details of the new footbridge – a stress ribbon structure with two spans of 22.00 + 80.00 m and the total length of 125.60 m. The bridge deck consists of precast segments made of architectural concrete, placed on four bearing cables. A pedestrian path with a usable width of 2.00 m is located on the deck, widening to 4.00 m and 4.50 m in places of viewing platforms. The footbridge in Zagórze Śląskie was opened in summer 2019 and soon has become a landmark and an attraction for tourists visiting the region.</p>
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Chivukula, VenkatKeshav, Jia Lu, and Sarah C. Vigmostad. "RBC Modeling Using NURBS Based Isogeometric Analysis." In ASME 2012 Summer Bioengineering Conference. American Society of Mechanical Engineers, 2012. http://dx.doi.org/10.1115/sbc2012-80532.

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The Red Blood Cell(RBC) is the transporter of oxygen to the entire human body via the circulatory system. Its journey spans across pathways which step down orders of magnitude; from large arteries which are O(cm) to tiny capillaries which are O(μm). This four-fold reduction in the diameters of the circulatory pathways necessitates the RBC to be extremely deformable. One of the most intriguing facets of the RBC is that it achieves this extreme deformability with ease; and also with a very minimal area dilatation[1]. Modeling the RBC has been an active area of research since the 1950’s. However, conventional methods to model RBCs rely on simplistic Finite Element Methods(FEM) involving mostly triangular elements. The extreme deformability of the RBCs mandate the use of a large number of elements, usually O(thousands) to accurately resolve and visualize the motion of an RBC [2], which is biconcave when unstressed and assumes myriad shapes as it travels through the microcirculation. The extremely large number of elements per cell makes the calculations highly computationally intensive for a single cell alone. This becomes particularly important when attempting to simulate the motion of a large number of cells, leading to a very computationally intensive simulation. The current paper proposes a novel method to analyze and resolve the RBC as a smooth entity using greatly reduced number of elements for resolution. This approach is based on exploiting the properties of Non-Uniform Rational B-Spline (NURBS) surfaces [3]. The results obtained from utilizing the NURBS surfaces can be considered to be a more realistic representation of the behavior of the RBC. Though this article specifically deals with the RBC, it can be applied to a deformable cell of any shape.
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Jespersen, Morten Holm Seneka, and Claes Bergholt Hviid. "Inspection of large infrastructure – A new approach using UAVs and virtual inspection tool." In IABSE Conference, Copenhagen 2018: Engineering the Past, to Meet the Needs of the Future. Zurich, Switzerland: International Association for Bridge and Structural Engineering (IABSE), 2018. http://dx.doi.org/10.2749/copenhagen.2018.090.

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<p>In the Scandinavian countries it is common practice for all surfaces of civil structures to be inspected at least every 5-6 years. However, due to insufficient funds and a highly competitive market, not all surfaces are inspected at a hand-near distance. Most often, hands-on inspections are performed by foot, using a lift, by boat or by rope access, typically resulting in an extensive time consumption for large structures. These methods have not changed much over the last decades despite the technical development.<p>Since 2012, COWI has been using Unmanned Aircraft Vehicles (UAVs) for a large number of inspection projects ranging from the simplest jobs such as documenting and calculating volumes of sand piles to complex tasks of, for example, multispectral imaging for environmental analysis.<p>As a natural development, this service evolved and in collaboration with COWIs bridge inspectors a number of trials with UAV inspection on Danish bridges were performed. The first trials were performed to establish a common understanding between bridge inspectors and drone pilots. The bridge inspectors quickly realized the challenge of locating each observation by video due to the comprehensive size of the structure and the many identical spans. Therefore, COWI developed a new tool "COWI Virtual Inspection" (CVI), where a 3D model can be created based on the images from the UAV inspection and on top of this surface model, the images are applied. The new CVI tool has made it easy to locate each visual damage.<p>This has resulted in a new approach for principal inspection of large bridges and will for large structures reduce the hours spent significantly as well as the amount of traffic interruption.<p>In the future, structures can automatically be screened by UAVs, where image recognition software will be able to point out relevant areas, where a hand-near inspection is needed.
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Reports on the topic "Spanish Food"

1

Marín-Murillo, F. Food and health: dominant frames in Spanish press. Revista Latina de Comunicación Social, July 2016. http://dx.doi.org/10.4185/rlcs-2016-1113en.

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2

Policy Research Institute, International Food. 2021 Global food policy report: Transforming food systems after COVID-19: Synopsis, in Spanish. Washington, DC: International Food Policy Research Institute, 2021. http://dx.doi.org/10.2499/9780896294134.

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