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Article
Publication date: 30 April 2021

Carla Aramouny

This paper presents the applied research and design work on innovative and sustainable building products developed by an undergraduate architecture seminar course. It presents the…

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Abstract

Purpose

This paper presents the applied research and design work on innovative and sustainable building products developed by an undergraduate architecture seminar course. It presents the case for innovative uses of cement-based products, while framing the proposals within a global shift toward environmentally responsive and bio-integrated materials.

Design/methodology/approach

The methodology utilizes a process of hybridization between digital fabrication and analog making methods that is framed within the larger design discourse and that intersects the digital design process with material know-how. The approach engages local problematics and applies advanced technology and the integration of natural behaviors to develop a rich applied design method.

Findings

Through the presented work and proposed building products, critical findings and outcomes emerge, ones that relate to the design process itself and others to the designed products.

Originality/value

The research presented here proposes novel approaches to cement-based building systems utilizing digital and analog fabrication, and original design solutions that engage with their context and provide active and crucial environmental performance.

Details

Archnet-IJAR: International Journal of Architectural Research, vol. 15 no. 3
Type: Research Article
ISSN: 2631-6862

Keywords

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Article
Publication date: 6 February 2017

Karina Scatolino Mesquita, Vanessa Rios de Souza, Jéssica Ferreira Rodrigues, Camila Carvalho Menezes, Soraia Vilela Borges, João de Deus Souza Carneiro and Ana Carla Marques Pinheiro

People are increasingly concerned about food and health and seek for functional and sugar-free products. However, there are technological challenges when adding functional…

271

Abstract

Purpose

People are increasingly concerned about food and health and seek for functional and sugar-free products. However, there are technological challenges when adding functional components and substituting sugar in foods. Thus, the purpose of this paper is to evaluate the influence of packaging and storage time on the sensory profile of functional diet guava preserve added with prebiotics, supporting the development of functional and sugar-free products and contributing to the product variety in the market.

Design/methodology/approach

A two-factor full factorial design was conducted in triplications that evaluated transparent and opaque packaging vs storage time (six months). The products were stored in packages with different light permeability (transparent and opaque). Quantitative descriptive analysis (QDA) and acceptance tests were performed.

Findings

The packaging material did not affect the sensory changes of functional diet guava preserve during the six months of storage. QDA test showed that from three months of storage the original characteristics of the product were lost and a slight decrease in overall acceptance was observed after four and six months. However, during the six months the products had good acceptance; consequently, it was not possible to establish their rejection before this period.

Research limitations/implications

More detailed studies regarding a longer storage period, including the physical and chemical measurements must be done to clarify other points about the influence of packaging and storage time on the sensory profile of functional diet guava preserve added with prebiotics. Therefore, researchers are encouraged to test the proposed propositions further.

Practical implications

The development of a functional and sugar-free preserve is a good alternative to provide a product that meets the actual consumer desires and adds value to the product. However, there are technological challenges when adding functional components and substituting sugar in foods. Thus, this study provides important information for the development of sugar-free and functional products, and to prolong their shelf life.

Originality/value

There are few studies with respect to the sensory aspects during the storage of functional preserves. Thus, this work will aid future studies, supporting the development of functional and sugar-free products and contributing to the product variety in the market.

Details

British Food Journal, vol. 119 no. 2
Type: Research Article
ISSN: 0007-070X

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