Evaluation of the program ‘understanding and learning in the classroom’

We present the program “understanding and learning in the classroom” centered on the improvement of reading comprehension strategies. We present also an evaluation of this program

Supranutritional doses of vitamin E to improve lamb meat quality

Vitamin E is a fat-soluble antioxidant, therefore, it can be stored in any fat depot in the body, where it exerts a potent chain-breaking antioxidant effect. Moreover, the antioxidant activity of vitamin E-like compounds is also present in meat post mortem. The deposition of tocopherol in the muscle depends on the dosage, the source, and the period of supplementation, so different dosage-time combinations have been developed. Vitamin E does not affect production parameters if minimum requirements for function and growth are satisfied, but it could influence lamb fatty acid profile. During display, it protects PUFA from degradation, reducing lipid oxidation and, therefore, delaying discolouration. Furthermore, vitamin E would indirectly affect the development of lamb aroma by reducing protein and lipid oxidation. To facilitate optimal supplementation rates by producers and retailers, the present paper reviews vitamin E chemistry, biochemistry, nutrition and its ability to maintain lamb quality

Enriched fresh pasta with a sea bass by-product, a novel food: fatty acid stability and sensory properties throughout shelf life

A by-product from the filleting of sea bass (Dicentrachus labrax) was used to manufacture enriched pasta. The research aimed at achieving an increase of protein and unsaturated fatty acid contents, making innovative and healthy pasta products that are able to step up fish consumption. Two different kind of cereals were used to make fresh pasta, which were subjected to frozen storage with the addition or not of a rosemary antioxidant. The developed pastas were analyzed by physicochemical methods. Proximal analysis demonstrated an improvement of nutritional values on those of a common pasta. Fatty acid profiles, acidity indices, and TBARS (Thiobarbituric acid reactive substances) index confirmed the stability of fat and effective protection against oxidation, especially in pasta with added antioxidant. The cooking time for pasta was set at 90 s, and color parameters were modified due to the incorporation of fish in the pasta-making process. An enrichment in fatty acids ¿-3 and ¿-6 was also confirmed. The conversion of a-linolenic acid (ALA) in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in frozen storage was detected, which remained stable during 90 days. Finally, sensory profiles of enriched pasta were found to be adequate and improved following the addition of an antioxidant due to a decrease of negative attributes associated with oxidation

DESARROLLO DE UN AMBIENTE SEMIAUTOMATIZADO PARA LA ENSEÑANZA Y APRENDIZAJE DE CONCEPTOS DE PRODUCCIÓN APLICADOS A LA INDUSTRIA DE CONFECCIONES

This article presents the result of a research project whose objective was the design, development and implementation of a semi-automated environment for teaching and learning production processes in confection, formed with the use of a conveyor belt with discrete movements controlled by PLC, buttons at each station and software SCADA supervision. The environment allows Sena apprentices to be taught clothing, with a greater appropriation of concepts and useful manufacturing techniques slender, in a practical, playful and didactic way. The environment serves as a laboratory and is a reference as a production model for the clothing industry in Medellin. This model breaks paradigms of the use of automation in a sector in which productivity and quality depend largely on the ability of the operator, and in which the product reference changes are continuous due to in fashion.En este artículo se presenta el resultado de un proyecto de investigación cuyoobjetivo fue el diseño, desarrollo e implementación de un ambiente semiautomatizadode enseñanza y aprendizaje de procesos de producción enconfección, conformado con el uso de una banda transportadora con movimientosdiscretos controlados por PLC, botones en cada estación y softwarede supervisión SCADA. El ambiente permite enseñar a los aprendices del Sena de confecciones,con una mayor apropiación de conceptos y técnicas útiles de manufacturaesbelta, de una manera práctica, lúdica y didáctica. El ambiente sirve de laboratorio yes referente como un modelo de producción para la industria de las confecciones enMedellín. Con este modelo se rompen paradigmas del uso de la automatización en unsector en el que, la productividad y calidad, dependen en gran medida de la habilidaddel operario, y en el cual los cambios de referencia de producto son continuos debidoa la moda

Innovative development of pasta with the addition of fish by-products from two species

The fish industry generates by-products that are still nutrient-rich. Its incorporation in pasta production could be an interesting option to get functional food. Therefore, the aim of this study was to compare the nutritional composition, technological properties and sensory quality of two pastas containing tuna and sea bass by-products, separately. Durum wheat semolina and fish by-product concentrates were used in pasta manufacturing. Fatty acids profile, optimal cooking time, texture profile analysis, color, weight gain, swelling index, cooking losses and moisture were determined and compared with a non-containing fish reference. A sensory analysis was also carried out. In general, results showed a higher content of fatty acids in tuna pasta than in sea bass pasta. The texture profile analysis (TPA) showed lower hardness and fracturability in the fish pasta. Cohesiveness was higher in the tuna pasta while sea bass pasta was brighter. Fish incorporation caused a decrease in weight gain and swelling index and an increase in cooking losses. Sensory analysis established differences in homogeneity, typical aroma, fish flavor, fish odor and elasticity. It was concluded that the use of these by-products results in a more nutritious pasta although tuna content should be reduced (<3%) to improve its sensory profile

Gluten-free pasta enriched with fish by-product for special dietary uses: Technological quality and sensory properties

Gluten-free pasta enriched with fish can support a nutritive and suitable option for people with celiac disease that allows achieving the benefits of fish consumption, especially the consumption of O-3 fatty acids; however, this requires that the pasta has adequate technological and sensory properties. For this purpose, four optimal formulations, obtained with an iterative process, were analyzed to determine the effect of the different ingredients (yellow corn flour, white corn flour, and rice flour) in gluten-free pasta compared to commercial wheat pasta. An evaluation of the color, texture, and technological properties were conducted, and the pasta was sensorially characterized. The enriched gluten-free pasta required shorter cooking times (˜3 min) and was characterized by lower hardness, springiness, gumminess, chewiness, and fracturability, and had higher values of adhesiveness than wheat pasta. In addition, the incorporation of yellow corn gives gluten-free pasta a similarity in color to commercial pasta, with a value of ¿E between 5.5 and 8.0. Regarding the sensory analysis, gluten-free pasta was characterized by slight fishy aromas and flavors with some aftertaste compared to commercial pasta. Finally, the use of different cereals to obtain gluten-free pasta could be a good and feasible alternative despite the technological and sensory modifications observed. © 2021 by the authors. Licensee MDPI, Basel, Switzerland

Quality parameters and technological properties of pasta enriched with a fish by-product: A healthy novel food

The effect of incorporating a fish (D. labrax) by-product on pasta quality was evaluated to assess its technological viability in comparison with a common pasta. Two enriched pastas, both dried and fresh and including or not a natural antioxidant (R. officinalis) were analyzed and compared to traditional pasta (durum and spelt). Findings indicated that enriched pasta showed a decrease in their texture properties, except for adhesiveness which was higher compared to traditional pasta. The addition of fish caused slight changes in color. Regarding the technological quality, it was moderately affected by fish inclusion, presenting lower gains in weight respect to control pasta (>15% of difference). Therefore, enriched pasta appears to be a good alternative to offer food with an improved nutritional profile with a low impact on the quality of the product from a technological point of view since the introduction of fish does not extensively affect pasta quality. Novelty impact statement: The enrichment of pasta from fish by-product is a good alternative to improve its nutritional value. The cooking had a beneficial effect on the bioavailability of nutrients in enriched pasta with fish. Technological properties of enriched pasta with fish after cooking was similar to traditional pasta made with durum wheat. © 2021 The Authors. Journal of Food Processing and Preservation published by Wiley Periodicals LLC

Relation of quality and sensory perception with changes in free amino acids of thawed seabream

[EN] This study aimed to investigate how the freshness before frozen storage affect the quality and sensory characteristics of seabream in different commercial presentations and to correlate the findings with free amino acids composition. The fish were slaughtered, allocated to three processing treatments (whole, gutted and filleted) and stored at refrigeration (0±1 °C) for different times (5, 9, 11 and 18 days) before one-month frozen storage (¿30 °C). After this time, physicochemical (pH, TVB-N, TBARS and free amino acids), bacterial count and sensory evaluation (Torry Index & Quality Descriptive Analysis -QDA-) were studied. Significant differences were found among treatments over time for TVB-N, TBARS and bacterial growth. The quality index (Torry) exhibited a gradual decrease. QDA showed that fillets had the lowest assessment. Free amino acids contents varied significantly during frozen storage with a particular behavior that depended on the previous treatment applied and the fish freshness degree (elapsed days before frozen)This study was financially supported by the Gobierno de Aragón (Grupo Consolidado de Calidad y Tecnología de la Carne, Ref: A04), Instituto Agroalimentario Mixto de Aragón (IA2) and Institute of Animal Science and Technology, Polytechnic University of Valencia.Calanche, J.; Tomas-Vidal, A.; Martínez-Llorens, S.; Jover Cerda, M.; Alonso, V.; Roncales, P.; Beltrán, J. (2019). Relation of quality and sensory perception with changes in free amino acids of thawed seabream. Food Research International. 119:126-134. https://doi.org/10.1016/j.foodres.2019.01.050S12613411

Large-scale cosmic flows and moving dark energy

Large-scale matter bulk flows with respect to the cosmic microwave background have very recently been detected on scales 100 Mpc/h and 300 Mpc/h by using two different techniques showing an excellent agreement in the motion direction. However, the unexpectedly large measured amplitudes are difficult to understand within the context of standard LCDM cosmology. In this work we show that the existence of such a flow could be signaling the presence of moving dark energy at the time when photons decoupled from matter. We also comment on the relation between the direction of the CMB dipole and the preferred axis observed in the quadrupole in this scenario.Comment: 11 pages, 2 figures. New comments and references included. Final version to appear in JCA