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1. |
Record Nr. |
UNINA9910795464303321 |
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Autore |
Martínez-Cañadas Evelio |
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Titolo |
Curación de contenidos para bibliotecas / / Evelio Martínez-Cañadas |
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Pubbl/distr/stampa |
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Barcelona : , : Editorial UOC, , 2017 |
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ISBN |
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84-9064-149-8 |
84-9029-370-8 |
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Descrizione fisica |
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1 online resource (53 páginas) : ilustraciones |
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Collana |
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El profesional de la información |
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Disciplina |
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Soggetti |
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Libraries - Technological innovations |
Libraries and the Internet |
Library exhibits |
Biblioteca |
Innovación científica |
Internet |
Exposición de biblioteca |
Libros electronicos. |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Nota di bibliografia |
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Sommario/riassunto |
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Desde hace unos años, la curación de contenidos es una de las tendencias más comentadas en el ámbito de la gestión de la información. Entendida como la búsqueda, selección, tratamiento y difusión de la información más relevante de un tema, la curación de contenidos ha encontrado su sitio en campos como el periodismo, el marketing o la educación. No obstante, hay un ámbito en el que no ha acabado de penetrar: las bibliotecas. Y ello a pesar de lo mucho que la curación de contenidos podría aportar a la función informativa de estos centros. Este libro pretende ser una aportación que permita afianzar la práctica de la curación de contenidos en las bibliotecas y así aprovechar sus ventajas. Para ello, se comentan los principales beneficios de dicha práctica, cómo elaborar una estrategia que permita llevarla a cabo y las maneras de sacar partido a la curación de contenidos tanto en blogs como en espacios físicos. |
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2. |
Record Nr. |
UNINA9910132212703321 |
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Titolo |
Novel techniques in sensory characterization and consumer profiling / / edited by Paula Varela, Gaston Ares |
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Pubbl/distr/stampa |
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Boca Raton, FL : , : CRC Press, , [2014] |
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©2014 |
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ISBN |
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1-04-005571-0 |
0-429-07014-4 |
1-138-03427-4 |
1-4665-6630-2 |
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Edizione |
[1st ed.] |
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Descrizione fisica |
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1 online resource (408 p.) |
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Classificazione |
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Disciplina |
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Soggetti |
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Food - Sensory evaluation |
Sensory evaluation |
New products |
Marketing research |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references. |
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Nota di contenuto |
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Front Cover; Contents; Preface; Acknowledgments; Editors; Contributors; Chapter 1: Introduction; Chapter 2: Classical Descriptive Analysis; Chapter 3: Introduction to Multivariate Statistical Techniques for Sensory Characterization; Chapter 4: Ideal Profiling; Chapter 5: Use of Just-About-Right Scales in Consumer Research; Chapter 6: Free-Choice Profile Combined with Repertory Grid Method; Chapter 7: Flash Profile; Chapter 8: Free Sorting Task; Chapter 9: Projective Mapping and Napping; Chapter 10: Polarized Sensory Positioning Methodologies; Chapter 11: Check-All-That-Apply Questions |
Chapter 12: Open-Ended QuestionsChapter 13: Dynamic Sensory Descriptive Methodologies : Time-Intensity and Temporal Dominance of Sensations; Chapter 14: Comparison of Novel Methodologies for Sensory Characterization; Back Cover |
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Sommario/riassunto |
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Sensory characterization is one of the most powerful, sophisticated and |
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extensively applied tools in sensory science. This book focuses on sensory characterization of food and non-food products, providing an overview of classical and novel alternative methodologies. A complete description of the methodologies would be provided. Each description would be accompanied by detailed information for their implementation, discussion of examples of applications and case-studies. The implementation of the majority of the methodologies would be performed in the statistical free software R, which would make the book very useful for people non-familiar with complex statistical software-- |
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