Random telegraph dispersion-management: modulational instability

We study modulational instability in a fiber system resembling a dispersion-managed link where the sign of the group-velocity dispersion varies randomly according to a telegraph process. We find that the instability gain of stochastic origin converges, for long fiber segment mean length (the inverse of the transition rate between the two values), to the conventional values found in a homogeneous anomalous dispersion fiber. For short fiber segments, the gain bands are broadened and the maximum gain decreases. By employing correlation splitting formulas, we obtain closed form equations that allow us to estimate the instability gain from the linearized nonlinear Schr\"odinger equation. We compare the analytical to the numerical results obtained in a Monte Carlo spirit. The analysis is proven to be correct not only for a fluctuating group-velocity dispersion, but also including fourth-order dispersion (both constant or varying according to a synchronous or independent telegraph process). These results may allow researchers to tailor and control modulational instability sidebands, with applications in telecommunications and parametric photon sources.Comment: 12 pages, 6 figure

Gluten-free wafer formulation: Development, characterisation and addition of flavourings with antioxidant capacity

The incidence of celiac disease is increasing, therefore the demand for gluten-free products that also satisfy the nutritional requirements of celiac individuals is rising. Thus, the objective of the present work was to develop a gluten-free nutritionally balanced wafer formulation with a high content of antioxidants. First, the animal fat used in the traditional formulation was successfully replaced by high oleic sunflower. Second, the antioxidant content of several flavourings (cinnamon/honey/anise/vanilla) was measured and their addition to a gluten-free wafer formulation was evaluated. Third, multivariate statistical tools were used to select the formulation that properly mimicked the characteristics of a gluten-containing wafer. According to the results, anise and cinnamon were the most suitable flavourings to prepare gluten-free wafers, and the sensory analysis concluded that these formulations were highly acceptable (means>6.7 on the hedonic scale). Finally, the storage time analysis indicated that the texture of the gluten-free wafers was more susceptible to water absorption than gluten-containing wafers. Besides, cinnamon wafers presented a higher bioaccessible antioxidant capacity than anise wafers (43.5 ± 0.1 mg Trolox/g and 18.8 ± 0.9 mg Trolox/g respectively) (p < 0.05), which remained stable for four months. This indicates that during its shelf life, the product could be consumed with its beneficial effects intact.Fil: Mantovano, Agostina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Patrignani, Mariela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Conforti, Paula Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentin

Development and characterization of cracker fillings with natural antioxidants

The addition of herbs to cracker fillings was evaluated. Oregano and basil showed a high content of phenolic compounds and a high antioxidant capacity, so these herbs were used in the fillings. All the products developed presented a desirable low water activity (< 0.75), but the addition of oregano or basil significantly decreased the luminosity of the products and increased their adhesiveness. Nevertheless, the addition of herbs positively increased the proportion of bioaccessible antioxidant compounds in the filling matrix. The highest bioaccessible antioxidant content was found in oregano fillings (10.80 ± 0.2; 15.80 ± 0.5 and 14.00 ± 0.10 µmol Trolox/g by DPPH, ABTS and FRAP assays respectively). Besides, sensory analysis showed that the oregano fillings developed in the present work presented excellent sensory characteristics and a high purchase intention. The results revealed that a well-accepted healthy filling with a high antioxidant capacity can be developed by the addition of herbs.Centro de Investigación y Desarrollo en Criotecnología de Alimento

Influence of milk, corn starch, and baking conditions on the starch digestibility, gelatinization, and fracture stress of biscuits

Dough for nontraditional semisweet biscuits—prepared with wheat flour or replacing part of the wheat flour with corn starch, with or without skim milk—was baked at two oven temperatures, 120 or 170°C, until reaching moisture content and water activity lower than 6% and 0.5, respectively. Assays of fracture stress, differential scanning calorimetry, X‐ray diffraction, and starch digestibility were performed. Results showed that biscuits containing milk had the highest fracture stress, and biscuits baked at low temperature were harder than biscuits baked at high temperature. The degree of starch gelatinization during baking was higher when dough was baked at 170°C, compared with dough baked at 120°C. The decrease in gelatinization coincides with the decrease in the height and surface of peaks at 15 and 23° in the X‐ray diffraction patterns. Milk and corn starch did not affect the starch digestibility of biscuits, but biscuits baked at 170°C presented lower fracture stress and higher starch digestibility than biscuits baked at 120°C.Fil: Conforti, Paula Andrea. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas.Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Comisión de Investigaciones Científicas de la Pcia de Buenos Aires; ArgentinaFil: Yamul, Diego Karim. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas.Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Comisión de Investigaciones Científicas de la Pcia de Buenos Aires; ArgentinaFil: Lupano, Cecilia Elena. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas.Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Comisión de Investigaciones Científicas de la Pcia de Buenos Aires; Argentin

Influence of milk, corn starch, and baking conditions on the starch digestibility, gelatinization, and fracture stress of biscuits

Dough for nontraditional semisweet biscuits—prepared with wheat flour or replacing part of the wheat flour with corn starch, with or without skim milk—was baked at two oven temperatures, 120 or 170°C, until reaching moisture content and water activity lower than 6% and 0.5, respectively. Assays of fracture stress, differential scanning calorimetry, X‐ray diffraction, and starch digestibility were performed. Results showed that biscuits containing milk had the highest fracture stress, and biscuits baked at low temperature were harder than biscuits baked at high temperature. The degree of starch gelatinization during baking was higher when dough was baked at 170°C, compared with dough baked at 120°C. The decrease in gelatinization coincides with the decrease in the height and surface of peaks at 15 and 23° in the X‐ray diffraction patterns. Milk and corn starch did not affect the starch digestibility of biscuits, but biscuits baked at 170°C presented lower fracture stress and higher starch digestibility than biscuits baked at 120°C.Facultad de Ciencias Agrarias y ForestalesFacultad de Ciencias ExactasCentro de Investigación y Desarrollo en Criotecnología de Alimento

DAS: a data management system for instrument tests and operations

The Data Access System (DAS) is a metadata and data management software system, providing a reusable solution for the storage of data acquired both from telescopes and auxiliary data sources during the instrument development phases and operations. It is part of the Customizable Instrument WorkStation system (CIWS-FW), a framework for the storage, processing and quick-look at the data acquired from scientific instruments. The DAS provides a data access layer mainly targeted to software applications: quick-look displays, pre-processing pipelines and scientific workflows. It is logically organized in three main components: an intuitive and compact Data Definition Language (DAS DDL) in XML format, aimed for user-defined data types; an Application Programming Interface (DAS API), automatically adding classes and methods supporting the DDL data types, and providing an object-oriented query language; a data management component, which maps the metadata of the DDL data types in a relational Data Base Management System (DBMS), and stores the data in a shared (network) file system. With the DAS DDL, developers define the data model for a particular project, specifying for each data type the metadata attributes, the data format and layout (if applicable), and named references to related or aggregated data types. Together with the DDL user-defined data types, the DAS API acts as the only interface to store, query and retrieve the metadata and data in the DAS system, providing both an abstract interface and a data model specific one in C, C++ and Python. The mapping of metadata in the back-end database is automatic and supports several relational DBMSs, including MySQL, Oracle and PostgreSQL.Comment: Accepted for pubblication on ADASS Conference Serie

«A quando ritorneremo e l'orologio sopra la porta ricomincerà a pulsare». Strategie e problemi della ricostruzione nei centri abbandonati delle Marche dopo il sisma del 2016

Every landscape is deeply affected and molded by the actions of nature and mankind and it slowly becomes the collective sum of the “shapes” of “that” specific environment and their mutual interactions. The seismic shocks that occurred in August 2016 devastated a large portion of the Apennine territory. They changed and irrevocably scarred the natural landscape and the unique old local towns. This essay will focus on specific examples of the Marchigian Apennine hillside area and, more specifically, on towns located in a portion of the territory called “the crater”. For the past few years, these locations have been slowly abandoned as they are distant from the main economic centers and from any major transportation infrastructure. This has been the case even more since the 2016 earthquake, which profoundly devastated these areas, making the trend almost irreversible. Starting with three sites affected by the earthquake in different ways, this essay will present strategies and action plans to avoid the complete disappearance of this inestimable patrimony. While discussing the reconstruction and restoration approaches for the historic urban centers, the essay will present the risks of using SAE (Emergency Living Modules), and will propose ways to rebuild local structures using recovered rubble material, now itemized and properly stored, as well as speculating on what the local people’s expectations are and what the future use of these towns will be. «A quando ritorneremo e l'orologio sopra la porta ricomincerà a pulsare». Strategie e problemi della ricostruzione nei centri abbandonati delle Marche dopo il sisma del 2016Il paesaggio da sempre porta su di sé i segni delle mutazioni prodotte dall’azione dell’uomo e della natura configurandosi perciò come quell’insieme di “forme” proprie di “quel” determinato ambiente e delle loro reciproche relazioni. Le scosse sismiche, che dall’agosto del 2016 hanno interessato un ampio brano del territorio appenninico, hanno ferito ed irrimediabilmente segnato i paesaggi antropici naturali ed i loro centri antichi  con le loro  diversità storico culturali. Il saggio intende focalizzarsi su alcune realtà dell’area collinare appenninica del versante marchigiano, in particolare sull’area cosiddetta “cratere”. Luoghi già da tempo in via spopolamento, perché lontani dai poli di maggior attrazione economica e dalle grandi infrastrutture di comunicazione. Un fenomeno, quello dell’abbandono, che all’indomani dello sciamo sismico del 2016 si è accentuato in maniera significativa apparendo in molti casi quasi irreversibile. Partendo quindi da tre realtà segnate dal terremoto in modo diverso, si vuole riflettere su alcune delle strategie messe in atto per impedire la scomparsa totale di un patrimonio. Nell’affrontare il tema della ricostruzione accanto alle problematiche della salvaguardia della forma urbana, ci si interrogherà su come e perché ricostruire in situ, sui rischi delle SAE (soluzioni abitative d’emergenza), ma soprattutto su quale risultato la popolazione si aspetta e quale sarà l’utilizzo di questi borghi.Il paesaggio da sempre porta su di sé i segni delle mutazioni prodotte dall’azione dell’uomo e della natura configurandosi perciò come quell’insieme di “forme” proprie di “quel” determinato ambiente e delle loro reciproche relazioni. Le scosse sismiche, che dall’agosto del 2016 hanno interessato un ampio brano del territorio appenninico, hanno ferito ed irrimediabilmente segnato i paesaggi antropici naturali ed i loro centri antichi  con le loro  diversità storico culturali. Il saggio intende focalizzarsi su alcune realtà dell’area collinare appenninica del versante marchigiano, in particolare sull’area cosiddetta “cratere”. Luoghi già da tempo in via spopolamento, perché lontani dai poli di maggior attrazione economica e dalle grandi infrastrutture di comunicazione. Un fenomeno, quello dell’abbandono, che all’indomani dello sciamo sismico del 2016 si è accentuato in maniera significativa apparendo in molti casi quasi irreversibile. Partendo quindi da tre realtà segnate dal terremoto in modo diverso, si vuole riflettere su alcune delle strategie messe in atto per impedire la scomparsa totale di un patrimonio. Nell’affrontare il tema della ricostruzione accanto alle problematiche della salvaguardia della forma urbana, ci si interrogherà su come e perché ricostruire in situ, sui rischi delle SAE (soluzioni abitative d’emergenza), ma soprattutto su quale risultato la popolazione si aspetta e quale sarà l’utilizzo di questi borghi. «Till the day we come back and the clock over the door starts ticking again» Strategies and Problems of the Forsaken Towns of the Marche after the 2016 EarthquakeEvery landscape is deeply affected and molded by the actions of nature and mankind and it slowly becomes the collective sum of the “shapes” of “that” specific environment and their mutual interactions. The seismic shocks that occurred in August 2016 devastated a large portion of the Apennine territory. They changed and irrevocably scarred the natural landscape and the unique old local towns. This essay will focus on specific examples of the Marchigian Apennine hillside area and, more specifically, on towns located in a portion of the territory called “the crater”. For the past few years, these locations have been slowly abandoned as they are distant from the main economic centers and from any major transportation infrastructure. This has been the case even more since the 2016 earthquake, which profoundly devastated these areas, making the trend almost irreversible. Starting with three sites affected by the earthquake in different ways, this essay will present strategies and action plans to avoid the complete disappearance of this inestimable patrimony. While discussing the reconstruction and restoration approaches for the historic urban centers, the essay will present the risks of using SAE (Emergency Living Modules), and will propose ways to rebuild local structures using recovered rubble material, now itemized and properly stored, as well as speculating on what the local people’s expectations are and what the future use of these towns will be

Sensory and texture properties of "chipá": Influence of ingredients and storage conditions of batter

“Chipá” is a gluten-free bread made with cassava starch and cheese. Usually, the batter is baked immediately and the product is eaten warm. In this study, the effect of refrigeration and freezing of batter, and the role of cheese upon “chipás” prepared with cassava or corn starch were analyzed. This may offer alternatives to the storage of batter, and contribute to the knowledge of the effect of refrigeration and freezing of batter in gluten-free baking products. Texture and colour were analyzed in batter and baked products. Volume, sensory quality and in vitro starch digestibility of “chipás” were also determined. The refrigeration or freezing of batter turned darker mainly the baked products containing cheese, probably due to the Maillard reactions between proteins and products of lipid oxidation. The “chipá” made with cheese and cassava starch was bigger, softer and gummier than that prepared with corn starch, and these properties did not change when the batter was frozen. No differences were found in the in vitro starch digestibility of “chipás” due to the batter storage conditions. Cassava starch was more digestible than corn starch. Freezing would be a good alternative to storage the batter of cassava starch and cheese.Facultad de Ciencias ExactasCentro de Investigación y Desarrollo en Criotecnología de Alimento

Incorporación de frutilla y arándano a la formulación de galletitas: efecto sobre la textura

En el presente trabajo se prepararon galletitas con ingredientes naturales, libres de aditivos y conservantes, con el agregado de pulpa o jugo de frutilla o arándano. Asimismo, se preparó una formulación control sin el agregado de frutas. Se pudo concluir que la incorporación de pulpa o jugo de frutilla a las formulaciones de galletitas incrementaba significativamente la consistencia, la firmeza y la adhesividad de las masas (P ≤ 0,05). Por otra parte, la incorporación de pulpa de frutas (tanto arándano como frutilla) disminuyó significativamente la elasticidad y la cohesividad de las masas (P ≤ 0,05). El ensayo de fractura de galletitas (ensayo de “tres puntos”) mostró que la incorporación de pulpa de frutilla incrementaba significativamente el estrés de fractura de las galletitas (), es decir, se obtienen productos que requieren una fuerza mayor para su ruptura (P ≤ 0,05). Por otra parte, galletitas con agregado de frutilla presentaron mayores valores de tensión de deformación () que las galletitas control (sin agregado de frutas) (los valores obtenidos fueron 21,9±8,0; 42,6±9,8 y 53,26±27,7 para las galletitas control, con pulpa de frutilla y con jugo de frutilla respectivamente) (P ≤ 0,05). Finalmente, el módulo de Young, que da una idea de cuán quebradizo es el producto, fue menor en las galletitas con jugo de frutas. Los resultados mostraron que la incorporación de pulpa o jugo de frutilla o arándano a la formulación de galletitas semidulces modifica significativamente las características texturales de las masas y de los productos finales. Ensayos futuros deberían evaluar la aceptabilidad sensorial de los productos para comprobar si estas modificaciones alteran la intención de compra y de consumo de las galletitas.Centro de Investigación y Desarrollo en Criotecnología de Alimento

Quality evaluation of gluten-free biscuits prepared with algarrobo flour as a partial sugar replacer

Algarrobo flour is a gluten-free flour obtained by grinding the whole fruit (pods) of Prosopis chilensis. Because of its taste, this flour could be used as a sugar replacer. Besides, it can improve the protein profile, and the antioxidant and fibre content of foodstuffs. This is of special interest in gluten-free products that are generally deficient in these nutrients. In the present work a total of eleven different gluten-free biscuit formulations with Algarrobo flour and different proportions of rice flour, chickpea flour, cassava starch, and maize starch were evaluated. The effects of each ingredient were analysed and the texture, colour, total dietary fibre content, antioxidant capacity, and sensorial acceptability associated with the addition of algarrobo flour as a partial sugar replacer were studied in detail in three selected formulations. Results showed that the dietary fibre content and the antioxidant capacity increased with the addition of algarrobo flour (60 and 20%, respectively). In addition, no significant differences were found in the sensory scores of biscuits prepared with sugar or with algarrobo flour (P ≥ 0.05). It could be concluded that algarrobo flour could partially replace sugar in gluten-free biscuit formulations. Besides, its addition increases the fibre and antioxidant capacity of the product without significantly changing its optimum texture. This is a major achievement that could be the starting point for future research aimed to develop new and healthy gluten-free products.Fil: Lanata, M. C.. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Patrignani, Mariela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Puppo, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; ArgentinaFil: Conforti, Paula Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentin