Disruption within Alternative Lending

Since the 2008 financial crisis, there has been significant disruption within the financial services industry. We will pinpoint companies within the financial technology industry, particularly those that conduct lending and various products to consumers and businesses. In addition, we will discuss the benefits that are associated with this disruption and the reasoning why financial institutions like banks and hedge funds are attracted to these companies. With alternative lending becoming increasingly popular, there will be an in-depth examination concerning the risks that correlate with this newfound popularity among borrowers and investors. We will touch upon the sustainability of these alternative lenders while weighing the risks involved in recent years. There will also be a focus on the business model of these companies to see if the industry in its entirety is sustainable once the consolidation that took place in the second quarter of 2016 and risks that include event, leverage, and credit. Thus, the measured sustainability will weigh in the effects on both the market as well as those directly involved in the transactions

Analytical approaches for discriminating native lard from other animal fats

Establishing the distinguishable characteristics of lard from other common animal fats might be helpful for authentication initiatives in foods and feeds. In this study, fatty acid and triacylglycerol compositions, thermal and spectroscopic characteristics of native lard (NL), respectively, were compared with those of beef tallow (BT), mutton tallow (MT), and chicken fat (CF) by using gas liquid chromatography (GLC), high-performance liquid chromatography (HPLC), and differential scanning calorimetry (DSC). GLC analysis showed that the comparison of the overall fatty acid data might not be suitable for the discrimination of different animal fats, but the use of the principal component analysis and the percent palmitic acid enrichment factor [PAEF (%)] calculations were useful. HPLC analysis showed that NL displayed a TAG profile, which was quite different from those of either BT or MT, but appeared to be closely similar to that of CF. Results of DSC thermal analysis showed that both melting and crystallization curves of NL were remarkably different from those of other animal fats

TEORÍA DEL TIEMPO MANDIBULAR DE LA DEGLUCIÓN, PUNTOS DE ESTABILIDAD REQUERIDOS, MEDICIONES Y APLICACIÓN CLÍNICA

Texto presentado en el II Congreso Internacional de Fonoaudiología Clínica & IV Congreso Iberoamericano de Investigación en Salu

Obstrucciones de la vía aérea superior y su relación con la conducta alimentaria en niños

RESUMEN DE POSTER

CEFALOGRAMA DE LA DEGLUCIÓN: Trazado, Valores Estándar y Desvíos

CONFERENCIA NORMA CHIAVAR

Chemical composition and thermal behaviour of tropical fat fractions from solvent-assisted process: a review

Fractional crystallization is a process applied to plant and animal fats to obtain fat products with new functional properties and nutritional values. Fractionation is generally performed through either a dry or a solvent-assisted process. As solvents can wash off the liquid molecules able to entrap the solid component inside, the solvent-crystallization seems to be more efficient than other fractionation procedures. In recent times, fractional crystallization has been investigated for avocado (Persea Americana) butter, engkabang (Shorea macrophylla) fat, palm oil-moringa oil blend, and mee fat (Madhuca longifolia) to prepare solid (stearin) and liquid (olein) fractions. This review sums up the main and recent published studies on chemical and thermal (upon differential scanning calorimetry) properties of fat fractions obtained using solvent-assisted process. It has been argued that the ease of a fat fractionation mainly depends on the thermal characteristics of its triacylglycerol molecules. Fats with low-and high-melting thermal transitions in wide separation would yield fat components with remarkable changes in physico-chemical characteristics, fatty acid and triacylglycerol compositions as well as thermal profiles. The activities involving the use of fat components, during food formulation, may significantly benefit from a further learning of the fats behavior

Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free Bread

Green coffee parchment (GCP) is becoming interesting, due to the diffusion of wet processing in which coffee parchment is collected separately; it is one of the less studied coffee by-products, but it is reported to be rich in phenolic compounds and dietary fiber. The addition of GCP (355–500 μm) at 2 % to gluten-free breads was investigated in terms of physical properties (volume, moisture content, water activity, crumb grain, texture, and color), total antioxidant capacity (TAC) and total phenol content during three days of storage. Moreover, the effects of GCP on sensorial characteristics, 5-hydroxymethylfurfural (HMF), and oxidative stability was evaluated. From the sensorial analysis, bread with 2% addition resulted in being acceptable for consumers with no significant differences from the control, while 4% of GCP was discarded by consumers, as it resulted in being too bitter. Moreover, GCP at 2% addition did not modify volume, moisture content, and water activity. On the contrary, GCP deeply affected the color with a darker aspect that was appreciated by consumers. Regarding texture, 2% of GCP did not affect hardness, cohesiveness, and staling process during storage. Interestingly, 2% of GCP significantly improved the TAC and oxidative stability of the bread; in accordance with these results, 2% of GCP reduced the HMF content, thanks to its antioxidant compounds

Sensory properties of iodine-biofortified potatoes

The present study assessed the sensory impact of potatoes biofortification with iodine and the stability of iodine during six months of storage. Four biofortified cultivars (Cupido, Marabel, Orchestra and Universa) and their controls (non-biofortified) were evaluated. Descriptive analysis was applied with a panel to describe the sensory properties, and triangle tests were applied with consumers to evaluate perceivable differences between controls and respective biofortified samples at the end of shelf life. Iodine content was quantified on raw potatoes for three periods of storage. Descriptive analysis showed some differences between controls and iodine-biofortified samples, especially in texture (hardness). However, consumers did not significantly discriminate fortified from unfortified samples. Iodine was stable during storage in all varieties. Orchestra cultivar showed the highest iodine content, while Universa the lowest

Studies of oil from cowpea (vigna unguiculata ( l.) walp.) cultivars commonly grown in Pakistan

The physiochemical properties and fatty acid ( FA) composition of oil from seeds of 4 cowpea cultivars viz., Elite, CP(1), White Star and SA dandy, commonly grown in Pakistan, were investigated. Oil contents ranged from 2.71-2.96% with triacylglycerols being present in highest amount. Iodine values were found highest in CP1 while SA dandy and CP1 excelled in saponification values and acid values, respectively. Despite variations unsaturated fatty acids were observed as being present in higher concentration in all cultivars. Among sterols, stigmasterol was present in highest amount followed by beta-sitosterol and campesterol. Among tocopherols, alpha-, and beta-tocopherols were observed as being present in highest and lowest concentrations, respectively. Results from most of the parameters revealed not significant (