Microbial flora of portuguese chouriço (Alentejano (A) and Ribatejano (R)) with abnormal sensorial characteristics along shelf life was studied. Mesophilic anaerobic bacteria, enterococci, mesophilic sporeformers, coliforms, coagulase-positive staphylococci, sulphite reducing clostridia, Clostridium perfringens, moulds and yeasts were the most representative in both types of chouriço.

Astringency is an important sensory attribute of red wine. It is usually estimated by tasting and is subject to a certain subjectivity. It can also be estimated by using the gelatin index. This procedure is not very reproducible because there are many gelatins on the market with a heterogeneous composition. Furthermore, the gelatin index determines procyanidin concentration by acid hydrolysis t...

This paper is about the rehabilitation of aesthetics in the context of teaching computer science at school. It explains how interdisciplinary, digitally extended learn-environments can be created with the help of free or low cost applications; these learning environments focus especially on the idea that sensorial perceptions and co-construction of knowledge should be an integrated part of a cr...

This paper lays the grounds for a new methodology for detecting thermal discomfort, which can potentially reduce the building energy usage while improving the comfort of its inhabitants. The paper describes our explorations in automatic human discomfort prediction using physiological signals directly collected from a buildings inhabitants. Using infrared thermography, as well as several other b...