Leading nucleon and inelasticity in hadron-nucleus interactions

We present in this paper a calculation of the average proton-nucleus ine- lasticity. Using an Iterative Leading Particle Model and the Glauber model, we relate the leading particle distribution in nucleon-nucleus interactions with the respective one in nucleon-proton collisions. To describe the leading particle distribution in nucleon-proton collisions, we use the Regge-Mueller formalism. To appear in Journal of Physics G.Comment: 11 pages, 2 figure

Mètodes ràpids i automatització en microbiologia alimentària : actualitat, perspectives i reptes

El nombre d'assajos microbiològics augmenta any rere any, amb grans progressos en el desenvolupament de mètodes fàcils d'usar i que asseguren rapidesa, precisió, sensibilitat i especificitat en l'obtenció dels resultats, a un cost moderat. Els mètodes microbiològics ràpids i automatitzats permeten als industrials treure els seus productes més ràpidament al mercat, garantint-ne la seguretat i la conservació. Els avenços en instrumentació fan possible comptar les cèl·lules viables més ràpidament i eficientment. L'ELISA (enzyme-linked immunosorbent assay), el mètode immunològic més usat, està totalment automatitzat i consolidat a moltes empreses alimentàries. La detecció d'ATP s'usa actualment per avaluar en temps real la neteja i la desinfecció a la indústria alimentària, mitjançant sistemes de bioluminescència. L'aplicació de la biologia molecular en els aliments està guanyant importància. El mètode més usat és la PCR (polymerase chain reaction). En el futur, els biosensors seran a les línies de processament d'aliments. I en aquest camp també es treballa en bioxips i microxips.The number of microbiological assays is increasing year after year, with great advances in easy-to-use methods that ensure rapid, accurate, sensitive and specific results, at a moderate cost. Automated and rapid microbiological methods allow manufacturers to bring out their products to the market more rapidly, with safety and preservation being guaranteed. There have been many developments in instrumentation that are allowing more rapid and efficient ways to obtain viable cell counts. ELISA (enzyme-linked immunosorbent assay), the most used immunological method, is completely automated and well established in many food companies. ATP bioluminiscence diagnostic tests are currently being used for food industry real-time monitoring of hygiene. Food applications of molecular biology are becoming more and more important. PCR (polymerase chain reaction) is the most used method. In the future, biosensors will be in place in food processing systems. And in that field, research is also being done into biochips and microchips

Peat Substitutes for the Production of an Ornamental Mediterranean Shrub (Nerium oleander L.)

The results of recent surveys in Catalonia have shown that most nurseries use standard substrates prepared and supplied by specialized companies. But the main component of these substrates is peat, a non-renewable resource that must be transported considerable distances to production areas such as Catalonia. Including agricultural by-products from the same region in substrates for growing potted ornamental plants could make it possible to replace some or all of the peat in the substrates used for some of the species grown, especially those whose characteristics and origin make them less demanding in terms of the results usually guaranteed by peat moss. An experiment was carried out with the aim of assessing the effects of different alternative substrates to peat moss made with raw materials available in the region where the nurseries growing woody ornamental plants are located, such as composted pine bark and composted manure from pig and cattle farms. The results of growing a high-volume Mediterranean species such as Nerium oleander L. show that it is possible to achieve agronomic results comparable to those obtained with conventional substrates by replacing peat with these composts

Efecto de las altas presiones hidrostáticas respecto a la pasteurización térmica en los aspectos microbiológicos, sensoriales y estabilidad oxidativa de un paté de aceituna

The present study examines the effect of high hydrostatic pressure processing (HHP) as an alternative to thermal pasteurization treatments for the conservation of olive pate and its stability during refrigerated storage, through the characterization of microbiological, physico-chemical and sensory aspects. The olive pate was made with green, pitted table olives packed in brine. Orange juice, olive oil, spices and potassium sorbate were added to the olives after being washed in water. To evaluate the effects of processing, four treatments of APH (450 and 600MPa for 5 and 10 min) and a thermal pasteurization (80 °C for 20 min) were applied to compare them with the unprocessed product. APH-treated samples showed a further reduction in the presence of microorganisms, an increase in oxidative stability, a higher sensory acceptance, greater clarity and less browning regarding the colorimetric coordinates, in comparison with those treated by thermal pasteurization. The study of the shelf life of the product in refrigeration would indicate the feasibility to implement APH technology in order to obtain food with a similar shelf life to foods obtained through the traditional thermal pasteurization treatment, but with better sensory quality.<br><br>En el presente trabajo se valoró el efecto del procesado por altas presiones hidrostáticas (APH) como método alternativo al tratamiento térmico de pasteurización para la conservación del paté de aceituna y su estabilidad durante el almacenamiento en refrigeración, mediante la caracterización de los aspectos microbiológicos, físico-químicos y sensoriales. El paté de aceituna fue elaborado partiendo de aceituna de mesa verde deshuesada y envasada en salmuera, a la cual, previo lavado con agua, se le adiciona zumo de naranja natural, aceite de oliva virgen, especias y sorbato potásico. Para evaluar el efecto del procesado, se aplicaron cuatro tratamientos de APH (450 y 600MPa durante 5 y 10min) y otro de pasteurización térmica (80 °C durante 20min), comparándose con el producto no procesado. Las muestras tratadas con APH presentaron, frente a las tratadas por pasteurización térmica, una reducción en la presencia de microorganismos, un aumento de su estabilidad oxidativa, una mayor aceptación sensorial; y respecto a las coordenadas colorimétricas mayor claridad y menor pardeamiento. El estudio de la vida útil del producto en refrigeración, indicaría la viabilidad de la aplicación de la tecnología de APH para obtener alimentos con vida útil similar a la obtenida con el tratamiento tradicional de pasteurización, pero con mejor calidad sensorial