Factores organizacionales que influyen en el estrés laboral del personal docente en universidades del Área Metropolitana de Monterrey

Tener un trabajo remunerado es, para la mayoría de las personas, una fuente de seguridad económica, estatus, bienestar y salud. Da sentido a sus vidas, pero en ocasiones puede ser una carga física y/o mental, y una fuente de frustración, conflicto, decepción, malestares físicos y mentales, e incluso la muerte (Lundberg & Cooper, 2011). Estos malestares son a veces referidos como presión laboral, o mejor conocidos como estrés laboral (Wainwright & Calnan, 2002). El propósito de este estudio es hacer una revisión crítica de la literatura para integrar un marco teórico y establecer tanto hipótesis general como hipótesis específicas y los factores que, a partir de la revisión de la teoría y estudios empíricos, se postulan como influyentes sobre la variable dependiente del estudio. Además, se reporta el instrumento a utilizar en una futura fase de investigación, en donde se cuantificarán las relaciones entre las variables propuestas

Empirical Analysis of Ethical Principles Applied to Different AI Uses Cases

In this paper, we present an empirical study on the perception of the ethical challenges of artificial intelligence groups in the classification made by the European Union (EU). The study seeks to identify the ethical principles that cause the greatest concern among the population, analyzing these characteristics among different actors. The main study analyses the difference between Information and Communications Technology (ICT) professionals and the rest of the population. Along with this study, we conducted a gender study; in addition, we studied differences between university students, classified as future professionals who can work in Artificial Intelligence, and other university students. We believe that this work is a starting point for an informed debate in the scientific community and industry on the ethical implications of artificial intelligence based on the classification of ethical principles made by the EU, which can be extrapolated to any analysis carried out on the use of data to apply them in algorithms based on Artificial Intelligence

Influence of life history traits on the population genetic structure of parasitic helminths: a minireview

Parasite life history traits influence the rate of gene flow between populations and the effective population size, both of which determine the levels of genetic variability and the geographic distribution of such variability. In this short review targeted to parasitologists, we summarise how life history traits influence the population genetic structure of parasitic helminths. These organisms are characterised by a wide variety of life cycles and are ecologically different from microparasites, which have been studied in more detail. In order to provide the reader a concise review that illustrates key aspects of the subject matter, we have limited ourselves to studying examples selected for their clarity and relevanceThis work was supported by grants GPC2014/058 from the Xunta de Galicia and AGL2011-30563-C03 from the Ministerio de Ciencia e Innovación, SpainS

Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial Properties

[EN] Natural sweeteners, such as agave syrup, might be a healthy alternative to sucrose used in sweet bakery products linked to obesity. We evaluated the effect of sucrose replacement by agave syrup on rheological and microstructural properties of muffin batter and on physical and sensorial properties of the baked product. Muffins were formulated by replacing 25%, 50%, 75%, and 100% of sucrose by agave syrup (AS) and partially hydrolyzed agave syrup (PHAS), and by adding xanthan gum and doubled quantities of leavening agents. Rheological and microstructural properties of batter during baking were analyzed over the range of 25-100 degrees C. In the muffins, the structure, texture, color, and sensory acceptance were studied. The combination of agave syrup with xanthan gum and doubled quantities of leavening agents affected (p< 0.05) rheological and microstructural properties of the batters and textural properties of the low-sucrose muffins compared to the controls. The increase in agave syrup levels resulted in a darker crumb and crust. Sensory evaluation showed that AS-75 and PHAS-75 were the best alternatives to the control samples. Our results suggest a plausible substitution of up to 75% of sucrose by agave syrup in preparation of muffins, with physical and sensorial characteristics similar to those of their sucrose-containing counterparts.This research was funded by Direccion de Apoyo a la Investigacion y Posgrado (Universidad de Guanajuato, Mexico), grant number 1366/2019.Ozuna, C.; Trueba-Vázquez, E.; Moraga Ballesteros, G.; Llorca Martínez, ME.; Hernando Hernando, MI. (2020). Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial Properties. Foods. 9(7):1-15. https://doi.org/10.3390/foods9070895S11597Luo, X., Arcot, J., Gill, T., Louie, J. C. Y., & Rangan, A. (2019). A review of food reformulation of baked products to reduce added sugar intake. Trends in Food Science & Technology, 86, 412-425. doi:10.1016/j.tifs.2019.02.051Peris, M., Rubio-Arraez, S., Castelló, M. L., & Ortolá, M. D. (2019). From the Laboratory to the Kitchen: New Alternatives to Healthier Bakery Products. Foods, 8(12), 660. doi:10.3390/foods8120660Martínez-Cervera, S., de la Hera, E., Sanz, T., Gómez, M., & Salvador, A. (2011). Effect of using Erythritol as a Sucrose Replacer in Making Spanish Muffins Incorporating Xanthan Gum. Food and Bioprocess Technology, 5(8), 3203-3216. doi:10.1007/s11947-011-0734-0Othman, N. A., Abdul Manaf, M., Harith, S., & Wan Ishak, W. R. (2018). Influence of Avocado Purée as a Fat Replacer on Nutritional, Fatty Acid, and Organoleptic Properties of Low-Fat Muffins. Journal of the American College of Nutrition, 37(7), 583-588. doi:10.1080/07315724.2018.1451408Bucher Della Torre, S., Keller, A., Laure Depeyre, J., & Kruseman, M. (2016). Sugar-Sweetened Beverages and Obesity Risk in Children and Adolescents: A Systematic Analysis on How Methodological Quality May Influence Conclusions. Journal of the Academy of Nutrition and Dietetics, 116(4), 638-659. doi:10.1016/j.jand.2015.05.020Moynihan, P. J., & Kelly, S. A. M. (2013). Effect on Caries of Restricting Sugars Intake. Journal of Dental Research, 93(1), 8-18. doi:10.1177/0022034513508954Obesity and Overweighthttps://www.who.int/news-room/fact-sheets/detail/obesity-and-overweightGhosh, S., & Sudha, M. L. (2011). A review on polyols: new frontiers for health-based bakery products. International Journal of Food Sciences and Nutrition, 63(3), 372-379. doi:10.3109/09637486.2011.627846Di Monaco, R., Miele, N. A., Cabisidan, E. K., & Cavella, S. (2018). Strategies to reduce sugars in food. Current Opinion in Food Science, 19, 92-97. doi:10.1016/j.cofs.2018.03.008Sahin, A. W., Zannini, E., Coffey, A., & Arendt, E. K. (2019). Sugar reduction in bakery products: Current strategies and sourdough technology as a potential novel approach. Food Research International, 126, 108583. doi:10.1016/j.foodres.2019.108583Struck, S., Jaros, D., Brennan, C. S., & Rohm, H. (2014). Sugar replacement in sweetened bakery goods. International Journal of Food Science & Technology, 49(9), 1963-1976. doi:10.1111/ijfs.12617Liang, S., & Were, L. M. (2018). Chlorogenic acid oxidation-induced greening of sunflower butter cookies as a function of different sweeteners and storage conditions. Food Chemistry, 241, 135-142. doi:10.1016/j.foodchem.2017.08.084Rothschild, J., Rosentrater, K. A., Onwulata, C., Singh, M., Menutti, L., Jambazian, P., & Omary, M. B. (2015). Influence of quinoa roasting on sensory and physicochemical properties of allergen-free, gluten-free cakes. International Journal of Food Science & Technology, 50(8), 1873-1881. doi:10.1111/ijfs.12837Zamora-Gasga, V. M., Bello-Pérez, L. A., Ortíz-Basurto, R. I., Tovar, J., & Sáyago-Ayerdi, S. G. (2014). Granola bars prepared with Agave tequilana ingredients: Chemical composition and in vitro starch hydrolysis. LWT - Food Science and Technology, 56(2), 309-314. doi:10.1016/j.lwt.2013.12.016Santiago-García, P. A., Mellado-Mojica, E., León-Martínez, F. M., & López, M. G. (2017). Evaluation of Agave angustifolia fructans as fat replacer in the cookies manufacture. LWT, 77, 100-109. doi:10.1016/j.lwt.2016.11.028Hooshmand, S., Holloway, B., Nemoseck, T., Cole, S., Petrisko, Y., Hong, M. Y., & Kern, M. (2014). Effects of Agave Nectar Versus Sucrose on Weight Gain, Adiposity, Blood Glucose, Insulin, and Lipid Responses in Mice. Journal of Medicinal Food, 17(9), 1017-1021. doi:10.1089/jmf.2013.0162KOEHLER, P. E., & KAYS, S. J. (1991). SWEET POTATO FLAVOR: QUANTITATIVE AND QUALITATIVE ASSESSMENT OF OPTIMUM SWEETNESS. Journal of Food Quality, 14(3), 241-249. doi:10.1111/j.1745-4557.1991.tb00065.xBelščak-Cvitanović, A., Komes, D., Dujmović, M., Karlović, S., Biškić, M., Brnčić, M., & Ježek, D. (2015). Physical, bioactive and sensory quality parameters of reduced sugar chocolates formulated with natural sweeteners as sucrose alternatives. Food Chemistry, 167, 61-70. doi:10.1016/j.foodchem.2014.06.064Rodríguez-García, J., Salvador, A., & Hernando, I. (2013). Replacing Fat and Sugar with Inulin in Cakes: Bubble Size Distribution, Physical and Sensory Properties. Food and Bioprocess Technology, 7(4), 964-974. doi:10.1007/s11947-013-1066-zDiez-Sánchez, E., Quiles, A., Llorca, E., Reiβner, A.-M., Struck, S., Rohm, H., & Hernando, I. (2019). Extruded flour as techno-functional ingredient in muffins with berry pomace. LWT, 113, 108300. doi:10.1016/j.lwt.2019.108300Nieto‐Mazzocco, E., Saldaña‐Robles, A., Franco‐Robles, E., Rangel‐Contreras, A. K., Cerón‐García, A., & Ozuna, C. (2019). Optimization of sorghum, rice, and amaranth flour levels in the development of gluten‐free bakery products using response surface methodology. Journal of Food Processing and Preservation, 44(1). doi:10.1111/jfpp.14302Wilderjans, E., Luyts, A., Brijs, K., & Delcour, J. A. (2013). Ingredient functionality in batter type cake making. Trends in Food Science & Technology, 30(1), 6-15. doi:10.1016/j.tifs.2013.01.001Carrascal, A., Rasines, L., Ríos, Y., Rioja, P., Rodríguez, R., & Alvarez-Sabatel, S. (2019). Development of reduced-fat muffins by the application of jet-impingement microwave (JIM) technology. Journal of Food Engineering, 262, 131-141. doi:10.1016/j.jfoodeng.2019.05.016Alvarez, M. D., Herranz, B., Fuentes, R., Cuesta, F. J., & Canet, W. (2016). Replacement of Wheat Flour by Chickpea Flour in Muffin Batter: Effect on Rheological Properties. Journal of Food Process Engineering, 40(2), e12372. doi:10.1111/jfpe.12372Encina-Zelada, C. R., Cadavez, V., Monteiro, F., Teixeira, J. A., & Gonzales-Barron, U. (2018). Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread. Food Research International, 111, 544-555. doi:10.1016/j.foodres.2018.05.070Effects of Sugar Substitution with “Stevianna” on the Sensory Characteristics of Muffinshttps://www.hindawi.com/journals/jfq/2017/8636043/Gómez, M., Ronda, F., Caballero, P. A., Blanco, C. A., & Rosell, C. M. (2007). Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes. Food Hydrocolloids, 21(2), 167-173. doi:10.1016/j.foodhyd.2006.03.012Bodart, M., de Peñaranda, R., Deneyer, A., & Flamant, G. (2008). Photometry and colorimetry characterisation of materials in daylighting evaluation tools. Building and Environment, 43(12), 2046-2058. doi:10.1016/j.buildenv.2007.12.006Peressini, D., & Sensidoni, A. (2009). Effect of soluble dietary fibre addition on rheological and breadmaking properties of wheat doughs. 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Factores organizacionales que influyen en el estrés laboral del personal docente en universidades del Área Metropolitana de Monterrey

Tener un trabajo remunerado es para la mayoría de las personas una fuente de seguridad económica, estatus, bienestar y salud. Da sentido a sus vidas pero en ocasiones puede ser una carga física y/o mental y una fuente de frustración, conflicto, decepción, malestares físicos y mentales e incluso la muerte (Lundberg y Cooper, 2011). Estos malestares son a veces referidos como presión laboral o mejor conocidos como estrés laboral (Wainwright y Calnan, 2002). El propósito de este estudio es analizar cómo impactan los siguientes 5 factores organizacionales específicos en el estrés laboral del personal docente en instituciones de educación superior en el Área Metropolitana de Monterrey: sobrecarga de trabajo, inseguridad laboral, injusticia procedimental, recompensas insuficientes y conflicto trabajo-familia. Los resultados que se obtendrán de esta investigación servirán a las universidades para la planeación de estrategias con el fin de prevenir el estrés laboral que tiene consecuencias negativas a nivel individual y organizacional

Resultados del diagnóstico prenatal de defectos congénitos en el Policlínico “Raúl Sánchez Rodríguez”

Introducción: las enfermedades genéticas son casi siempre graves y discapacitantes. En Cuba los medios más efectivos de prevención se basan en el asesoramiento genético y diagnóstico precoz. Los programas de diagnóstico prenatal han contribuido de forma significativa a la detección y prevención de enfermedades genéticas y defectos congénitos.   Objetivo: describir los resultados del diagnóstico prenatal de defectos congénitos en el Policlínico “Raúl Sánchez Rodríguez” durante el período 2009 al 2016.   Método: se realizó un estudio observacional, descriptivo de corte transversal en el Policlínico “Raúl Sánchez Rodríguez” durante el periodo comprendido de enero de 2009 a diciembre de 2016. El universo estuvo constituido por 4 469 gestantes, de las cuales se seleccionó una muestra de 71, que corresponde a las embarazadas que presentaron algún defecto congénito en su gestación. Los datos se obtuvieron mediante los registros estadísticos del Centro Provincial de Genética Médica y el Policlínico “Raúl Sánchez Rodríguez”.   Resultados: un total de 71 defectos congénitos fueron diagnosticados mediante ultrasonografía prenatal. Predominaron, en orden de frecuencia, los cardiovasculares (15). En todos los casos se ofreció asesoramiento genético a la pareja, lo que permitió que en el 81,7 % de los casos se decidiera la interrupción voluntaria de la gestación. El 94,4 % de los defectos diagnosticados fueron confirmados al nacer o por anatomía patológica.   Conclusiones: el programa de detección precoz de defectos congénitos fue capaz de diagnosticar un alto porcentaje de ellos. En todos los casos se brindó asesoramiento genético, teniendo en cuenta los principios básicos y normativas del mismo

Balance deficiencies in women with fibromyalgia assessed using computerised dynamic posturography: a cross-sectional study in Spain

Objectives Our aims were (1) to compare the sensory organisation of balance control and balance strategies between women with fibromyalgia (FM) and healthy women; (2) to investigate which sensory component, that is, vestibular, visual or somato-sensory, is the most affected in FM and (3) to determine the associations between the functional independence measure (FIM) and balance responses in FM. Design Cross-sectional observational study. Setting Urban regional hospital and university (Universidad Rey Juan Carlos, Madrid, Spain). Participants Twenty women with FM and 20 matched healthy women. Primary/secondary outcome measures The sensory organisation test (SOT) was used to determine postural sway and balance during six different conditions with subjects in a standing position. The FIM was used to determine the level of functional independence in daily life activities (ADL). Between-group differences were analysed with analysis of covariance, and the Spearman's test was used for correlations. Results Significant differences between-groups and between-conditions were found for all SOT conditions (all, p<0.001): women with FM showed lower scores being the vestibular score the most affected. Different correlations between SOT conditions and some specific ADL were observed in the FM group: bathing activity and balance condition 6 (rs=0.541; p<0.001), bed transfers activity and conditions 2 (rs=0.491; p<0.001) and 3 (rs=0.510; p<0.001), positioning strategy six and dressing the upper (rs=0.530; p<0.001) or lower (rs=0.562; p<0.001) body, and toileting (rs=0.521; p<0.001): the greater the loss of balance, the greater the interference on some daily life activities. Conclusions Women with FM exhibited balance deficiencies and used different strategies for maintaining their balance in standing, which was associated with a negative impact on functional independence