Healthier cereal products: breadmaking with barley flour.

Promote consumption of barley breads, in order to improve intake of fibre and healthenhancing components: Instrumental evaluation of breads. Sensory consumer evaluation of breads. Bread-making performances of flours. Instrumental evaluation of barley substituted wheat Dough

Técnicas de investigación como metodología docente en ciencia, tecnología e ingeniería de cereales: calidad harino-panadera de la harina de teff (erogrostis tef (zucc.))

La experiencia descrita en este trabajo responde a la motivación de un grupo de profesores de la Escuela Técnica Superior de Ingenieros Agrónomos de la Universidad Politécnica de Madrid por implantar nuevas metodologías docentes, de cara a la puesta en marcha progresiva de los nuevos grados en el marco del Espacio Europeo de Educación Superior (EEES). El objetivo consistió en utilizar las técnicas de investigación como herramienta interactiva en el proceso de enseñanza – aprendizaje, para resolver un trabajo propuesto en la asignatura “Industrias de Cereales” durante el curso académico 2009/10. La colaboración de docentes de más de un departamento permitió enriquecer la experiencia, al aportar un enfoque multidisciplinar. La tentativa (prueba), ha sido altamente satisfactoria tanto para los estudiantes como para los docentes. Una parte de los resultados obtenidos se han presentado como comunicación oral en el III Congreso de Estudiantes de Ciencia, Tecnología e Ingeniería Agronómica, organizado por la Universidad Politécnica de Madrid (5 y 6 de mayo de 2010). Se espera seguir colaborando en la misma línea en cursos venideros

Effect of Lachancea thermotolerans on the formation of polymeric pigments during sequential fermentation with Schizosaccharosmyces pombe and Saccharomyces cerevisiae

Anthocyanins in red grape musts may evolve during the winemaking process and wine aging for several different reasons; colour stability and evolution is a complex process that may depend on grape variety, winemaking technology, fermentative yeast selection, co-pigmentation phenomena and polymerization. The condensation of flavanols with anthocyanins may occur either with the flavylium ion or with the hemiacetal formation in order to produce oligomers and polymers. The kinetics of the reaction are enhanced by the presence of metabolic acetaldehyde, promoting the formation of pyranoanthocyanin-type dimers or flavanol-ethyl-anthocyanin structures. The experimental design carried out using white must corrected with the addition of malvidin-3-O-glucoside and flavanols, suggests that non-Saccharomyces yeasts are able to provide increased levels of colour intensity and larger polymeric pigment ratios and polymerization indexes. The selection of non-Saccharomyces genera, in particular Lachancea thermotolerans and Schizosaccharomyces pombe in sequential fermentation, have provided experimental wines with increased fruity esters, as well as producing wines with potential pigment compositions, even though there is an important reduction of total anthocyaninsinfo:eu-repo/semantics/publishedVersio

Influencia de las harinas especiales en la calidad del pan de molde: evaluación instrumental.

El objetivo de este trabajo es evaluar la influencia del empleo de harina de maíz y harina de centeno sobre la calidad del pan de molde y su evolución durante la conservación

Diseño y optimización de sistemas de transformación y conservación de naranja variedad “Canoneta” de la Serra Nord mallorquina para obtención de naranja IV gama

Este trabajo muestra el efecto de diferentes tipos de procesado sobre la vida útil de naranjas mínimamente procesadas de la variedad “Canoneta”. Las naranjas peladas de manera mecánica o semimanual fueron envasadas en dos atmósferas (vacío parcial y 20% CO2+ 80% N2) y se almacenaron durante 10 días a 4ºC y a 8ºC. Los análisis sensoriales, microbiológicos y físicoquímicos identificaron el pelado semi-manual como el menos idóneo de los métodos de pelado y se estableció 7 días como la vida útil máxima para un producto aceptable desde el punto de vista sensorial

Nuevas metodologías con un enfoque interdisciplinar en la docencia de asignaturas relacionadas con la Tecnología de Alimentos

El objeto de este proyecto es compartir metodologías docentes y técnicas de evaluación desde un enfoque pluridisciplinar en la Universidad Politécnica de Madrid (U.P.M.), implicando a 6 asignaturas con un nexo común. Todas ellas están relacionadas con el procesado de alimentos en la Industria Agroalimentaria, desde la materia prima hasta el producto final. Para ello se recurre al empleo de metologías de distinta naturaleza, tanto presenciales como no presenciales. El aspecto más novedoso es la introducción de las pruebas de análisis sensorial e instrumental de los alimentos como nueva metodología docente. El empleo de ambos tipos de pruebas permite, de forma complementaria, evaluar la calidad de los alimentos y los cambios en sus propiedades inducidos por la modificación de parámetros del procesado y/o cambios en la formulación de las materias primas. El empleo de las pruebas de análisis sensorial permite además al alumno PERCIBIR dichos cambios, de forma que se afianza su aprendizaj

Potential health claims of durum and bread wheat flours as functional ingredients

Wheat is an important cereal with a key role in human nutrition. In this study, dietary fiber (DF) and arabinoxylans of di erent durum (Triticum turgidum ssp. Durum L.) and bread (Triticum aestivum L.) wheat flours were analyzed in order to point out their potential nutritional and health claims allege according to the current European regulation (Regulation (EU) No 432/2012). Moreover, other bioactive compounds (phenolics and tocopherols) were quantified as a first approach to their phytochemical composition in the analyzed wheat varieties. DF was analyzed following AOAC enzymatic-gravimetric methods; arabinoxylans and total phenols were quantified by colorimetric methods; tocopherols were determined by HPLC; antioxidant activity was evaluated using three di erent in vitro assays. Insoluble DF was the prevailing fraction in all analyzed samples. Water extractable arabinoxylans were higher in durum wheat flours. Whole flours contained higher total phenolics compounds. Alpha-tocopherol was the major isoform. Whole flours showed higher antioxidant properties. According to the obtained results, it is possible to allege all approved health claims referred to wheat, since all analyzed samples, especially whole flour and bran fraction, showed potential health benefits, as functional ingredients or functional foods, related with their phytochemical composition.This research was funded by Spanish Ministry of Science and Technology (project reference AGL2012-38345), the, ALIMNOVA research group (UCM 252/2017); the Foundation for Science and Technology (FCT, Portugal) and FEDER under Program PT2020 for financial support to CIMO (UID/AGR/00690/2013), A. Fernandes grant (SFRH/BPD/114753/2016), and L. Barros contract.info:eu-repo/semantics/publishedVersio

Effectiveness and safety of integrase strand transfer inhibitors in Spain: a prospective real-world study

IntroductionSecond-generation integrase strand transfer inhibitors (INSTIs) are preferred treatment options worldwide, and dolutegravir (DTG) is the treatment of choice in resource-limited settings. Nevertheless, in some resource-limited settings, these drugs are not always available. An analysis of the experience with the use of INSTIs in unselected adults living with HIV may be of help to make therapeutic decisions when second-generation INSTIs are not available. This study aimed to evaluate the real-life effectiveness and safety of dolutegravir (DTG), elvitegravir/cobicistat (EVG/c), and raltegravir (RAL) in a large Spanish cohort of HIV-1-infected patients.MethodsReal-world study of adults living with HIV who initiated integrase INSTIs DTG, EVG/c, and RAL-based regimens in three settings (ART-naïve patients, ART-switching, and ART-salvage patients). The primary endpoint was the median time to treatment discontinuation after INSTI-based regimen initiation. Proportion of patients experiencing virological failure (VF) (defined as two consecutive viral loads (VL) ≥200 copies/mL at 24 weeks or as a single determination of VL ≥1,000 copies/mL while receiving DTG, EVG/c or RAL, and at least 3 months after INSTI initiation) and time to VF were also evaluated.ResultsVirological effectiveness of EVG/c- and RAL-based regimens was similar to that of DTG when given as first-line and salvage therapy. Treatment switching for reasons other than virological failure was more frequent in subjects receiving EVG/c and, in particular, RAL. Naïve patients with CD4+ nadir <100 cells/μL were more likely to develop VF, particularly if they initiated RAL or EVG/c. In the ART switching population, initiation of RAL and EVG/c was associated with both VF and INSTI discontinuation. There were no differences in the time to VF and INSTI discontinuation between DTG, EVG/c and RAL. Immunological parameters improved in the three groups and for the three drugs assessed. Safety and tolerability were consistent with expected safety profiles.DiscussionWhereas second-generation INSTIs are preferred treatment options worldwide, and DTG is one of the treatment of choices in resource-limited settings, first-generation INSTIs may still provide high virological and immunological effectiveness when DTG is not available

Selection, training and validation process of a sensory panel for bread analysis: Influence of cultivar on the quality of breads made from common wheat and spelta wheat

A protocol of selection, training and validation of the members of the panel for bread sensory analysis is proposed to assess the influence of wheat cultivar on the sensory quality of bread. Three cultivars of bread wheat and two cultivars of spelt wheat organically-grown under the same edaphoclimatic conditions were milled and baked using the same milling and baking procedure. Through the use of triangle tests, differences were identified between the five breads. Significant differences were found between the spelt breads and those made with bread wheat for the attributes ?crumb cell homogeneity? and ?crumb elasticity?. Significant differences were also found for the odor and flavor attributes, with the bread made with ?Espelta Navarra? being the most complex, from a sensory point of view. Based on the results of this study, we propose that sensory properties should be considered as breeding criteria for future work on genetic improvement

Triticum aestivum ssp. vulgare and ssp. spelta cultivars: 2. Bread-making optimisation

In this study, we analysed the bread quality parameters of five bread-making flour from single cultivars, namely two spelt wheats (‘Espelta Álava’ and ‘Espelta Navarra’) and three bread wheats (‘Bonpain’, ‘Craklin’ and ‘Sensas’). The grain from the five cultivars, all grown in an organic system, had been milled using the same procedure. Given that bread-making value of flour is closely linked to the dough rheological properties, the use of flour types other than bread wheat requires us to consider modifying the bread-making process. Therefore, the first step of this study was to optimise the bread-making process seeking to maximise the quality of the five breads. Subsequently, it was found that despite the poorer rheological properties and higher gli/glu ratio, the breads made with the spelt flours had better bread quality parameters: larger loaf volume, higher crumb resilience and lower crumb density and firmness. Principal component analysis separated the two spelt wheats from the other samples. We speculate that the bread-making process itself may be a major factor in the quality found in these breads