Processat de dades TLS (Terrestrial Laser Scanner)

La tècnica de l’escaneig làser utilitzant sensors terrestres permet adquirir quantitats massives de punts amb resolucions mil·limètriques, d’una forma més ràpida que les tècniques habituals, podent completar o substituir altres mètodes. Es basa en la utilització d’un dispositiu terrestre que fa servir un làser que mesura àngles, distàncies i intensitat dels punts il·luminats, de manera sistemàtica, a una tassa elevada i en temps reals. Com a resultat de l’adquisició de les dades, l’usuari obté un núvol de punts per cada exploració que representa l’àrea escanejada. L’objectiu d’aquest treball es centra en primer lloc en l’anàlisi d’aquests núvols de punts amb la finalitat de reconèixer i extreure objectes, tals com plans, esferes, cons, etc. Posteriorment s’analitzaran diferents mètodes de matching que permetran relacionar cadascun d’aquests objectes amb els seus homòlegs a diferents núvols de punts. El document està estructurat en quatre capítols que es resumeixen breument a continuació. En el primer capítol es dóna una visió general dels làser escàner terrestres (TLS) com a instruments de mesura. S’explica el seu principi bàsic de funcionament i es fa un resum dels diferents models que es poden trobar al mercat. Al capítol dos, es fa referència al concepte de parametrització. L’objectiu és, donat un núvol de punts 3D, extreure objectes concrets com poden ser esferes o plans. A fi d’aconseguir aquest objectiu s’ha estudiat l’algoritme RANSAC. També es fa referència a un detector de contorns; el detector de contorns de Canny, com a pas previ a l’aplicació de RANSAC. Posteriorment, al capítol 3 es mostren els resultats obtinguts en l’aplicació de RANSAC: primer en un núvol de punts simulat i després en un de real. S’ha aplicat aquest algoritme a l’extracció d’esferes i de plans. Finalment al capítol 4 es parla de matching o aparellament d’imatges; es tracta de, donats dos núvols de punts, localitzar punts homòlegs entre aquests dos. De les diferents tècniques de matching s’ha escollit el matching relacional que utilitza a l’hora de fer l’aparellament, a més de les pròpies característiques de les formes, relacions entre elles. Els annexos inclouen el codi utilitzat en la implementació dels algoritmes analitzats així com informació addicional.En aquest treball de final de carrera, realitzat a l’Institut de Geomàtica, es fa una anàlisi dels núvols de punts obtinguts a partir d’un escàner làser terrestre (Terrestrial Laser Scanner – TLS). Aquests tipus d’aparells tenen la peculiaritat que per cadascuna de les captures que realitzen, emmagatzemen informació tant de distància com d’intensitat. El que es pretén és la realització de matching o aparellament d’objectes presents en núvols de punts diferents, realitzant primer una extracció dels mateixos i posteriorment efectuant el matching. Pel tractament d’aquests núvols de punts s’han utilitzat diverses eines comercials com per exemple ENVI, així com eines desenvolupades al llarg del projecte amb codi C++. Un dels objectius d’aquest projecte s’ha basat en l’extracció d’objectes tals com plans o esferes dels núvols de punts en qüestió. L’algoritme implementat per aquesta finalitat ha estat RANSAC, primer sobre núvols de punts simulats i després sobre imatges reals. Altres algoritmes, com CANNY per a la detecció de contorns, també han estats utilitzats. Finalment es presenten diferents mètodes de matching existents per a identificar els mateixos objectes en núvols de punts diferents. D’entre tots els mètodes existents l’escollit ha estat el matching relacional, que utilitza a més de les pròpies característiques de les formes, relacions entre elles

La población de Sudamérica: nuevos aportes basados en el análisis de cráneos arcaicos y frecuencias génicas de aborígenes contemporáneos

El origen de los primeros habitantes de América ha inquietado a numerosos investigadores, quienes en el transcurso del último siglo han presentado un acopio de modelos de poblamiento más o menos controvertidos. En la actualidad, los especialistas concuerdan en que los primeros pobladores del Nuevo Mundo, corresponderían a primitivos grupos de cazadores y recolectores que habrían llegado a América desde el noreste de Asia utilizando un corredor terrestre actualmente cubierto por las aguas (el Estrecho de Bering), siguiendo probablemente el rastro de enormes animales pleistocénicos (Bryan 1978, Irwing 1985, Lynch 1983)Sociedad Argentina de Antropologí

Propuesta de intervención para tratar la ansiedad en pacientes con cáncer de mama

El objetivo de este trabajo consiste en proponer un programa de intervención para tratar la ansiedad del paciente con cáncer de mama para conseguir una menor incapacidad y un mayor bienestar del paciente en su vida cotidiana. Para tratar la ansiedad se coge una muestra formada por pacientes con cáncer de mama de nacionalidad española, para medir los niveles de ansiedad se proponen los cuestionarios HADS y STAI. Una vez pasados estos cuestionarios se empieza el tratamiento con las pacientes, basado en técnicas cognitivo-conductuales. Las técnicas que se proponen para el tratamiento son: la relajación progresiva, terapia racional-emotiva de Ellis, el reforzamiento positivo y técnicas de distracción

La población de Sudamérica: nuevos aportes basados en el análisis de cráneos arcaicos y frecuencias génicas de aborígenes contemporáneos

El origen de los primeros habitantes de América ha inquietado a numerosos investigadores, quienes en el transcurso del último siglo han presentado un acopio de modelos de poblamiento más o menos controvertidos. En la actualidad, los especialistas concuerdan en que los primeros pobladores del Nuevo Mundo, corresponderían a primitivos grupos de cazadores y recolectores que habrían llegado a América desde el noreste de Asia utilizando un corredor terrestre actualmente cubierto por las aguas (el Estrecho de Bering), siguiendo probablemente el rastro de enormes animales pleistocénicos (Bryan 1978, Irwing 1985, Lynch 1983)Sociedad Argentina de Antropologí

Spoilage yeasts in fermented vegetables: conventional and novel control strategies

[EN] Fermented vegetables are produced by the growth of different microorganisms present in raw products. Yeasts are essential in food fermentations, but they are also potential spoilage agents that can cause several alterations to the final product. This review provides an overview of the most relevant spoilage yeasts present in fermented vegetables, such as table olives, fermented pickles, and sauerkraut, and the strategies that can be followed to prevent their presence in the final product by extending their shelf life. Conventional treatments have been applied for years to fermented products to reduce or control microbial contamination. In this group, although the application of thermal treatments and the use of chemical additives are remarkable, these technologies have some drawbacks. Nowadays, the food industry seeks techniques that are lethal to spoilage microorganisms, but have no adverse effects on the nutritional value, organoleptic characteristics, and beneficial product microbiota. Non-thermal technologies, such as high hydrostatic pressure, UV-C light, and electrolyzed oxidizing water treatments, applied alone or combined, are effective alternatives to conventional preservation treatments to achieve secure fermented vegetables with a high quality.Ballester, E.; Ribes-Llop, S.; Barat Baviera, JM.; Fuentes López, A. (2022). Spoilage yeasts in fermented vegetables: conventional and novel control strategies. European Food Research and Technology. 248(2):315-328. https://doi.org/10.1007/s00217-021-03888-73153282482Marco ML, Heeney D, Binda S, Cifelli CJ, Cotter PD, Folingné B, Gänzle M, Kort R, Pasin G, Pihlanto A, Smid HEJ (2017) Health benefits of fermented foods: microbiota and beyond. Curr Opin Biotechnol 44:94–102. https://doi.org/10.1016/j.copbio.2016.11.010Septembre-Malaterre A, Remize F, Poucheret P (2018) Fruits and vegetables, as a source of nutritional compounds and phytochemicals: changes in bioactive compounds during lactic fermentation. Food Res Int 104:86–99. https://doi.org/10.1016/j.foodres.2017.09.031Aragón F, Perdigón G, de Moreno de LeBlanc A (2014) Modification in the diet can induce beneficial effects against breast cancer. World J Clin Oncol 5(3):455. https://doi.org/10.5306/wjco.v5.i3.455Liu T, Zhou K, Yin S, Liu S, Zhu Y, Yang Y, Wang C (2019) Purification and characterization of an exopolysaccharide produced by Lactobacillus plantarum HY isolated from home-made Sichuan pickle. Int J Biol Macromol 134:516–526. https://doi.org/10.1016/j.ijbiomac.2019.05.010Xiang H, Sun-Waterhouse D, Waterhouse GIN, Cui C, Ruan Z (2019) Fermentation-enabled wellness foods: a fresh perspective. Food Sci Hum Wellness 8:203–243. https://doi.org/10.1016/j.fshw.2019.08.003Behera SS, Sheikha AFE, Hammami R, Kumar A (2020) Traditionally fermented pickles: how the microbial diversity associated with their nutritional and health benefits? J Funct Foods 70:103971. https://doi.org/10.1016/j.jff.2020.103971Tamang JP, Cotter PD, Endo A, Han NS, Kort R, Liu SQ, Mayo B, Westerik N, Hutkins R (2020) Fermented foods in a global age: East meets West. Compr Rev Food Sci Food Saf 19:184–217. https://doi.org/10.1111/1541-4337.12520Golomb BL, Morales V, Jung A, Yau B, Boundy-Mills KL, Marco ML (2013) Effects of pectinolytic yeast on the microbial composition and spoilage of olive fermentations. Food Microbiol 33:97–106. https://doi.org/10.1016/j.fm.2012.09.004Franco W, Pérez-Díaz IM, Johanningsmeier SD, Mcfeeters RF (2012) Characteristics of spoilage-associated secondary cucumber fermentation. Appl Environ Microbiol 78:1273–1284. https://doi.org/10.1128/AEM.06605-11Bautista-Gallego J, Arroyo-López FN, Romero-Gil V, Rodríguez-Gómez F, García-García P, Garrido-Fernández A (2013) Microbial stability and quality of seasoned cracked green Aloreña table olives packed in diverse chloride salt mixtures. J Food Prot 76(11):1923–1932. https://doi.org/10.4315/0362-028X.JFP-12-504Khanna S (2019) Effects of salt concentration on the physicochemical properties and microbial safety of spontaneously fermented cabbage. Electronic Theses and Dissertations, 3013Arroyo-López FN, Bautista-Gallego J, Durán-Quintana MC, Garrido-Fernández A (2008) Modelling the inhibition of sorbic and benzoic acids on a native yeast cocktail from table olives. Food Microbiol 25:566–574. https://doi.org/10.1016/j.fm.2008.02.007Alves M, Esteves E, Quintas C (2015) Effect of preservatives and acidifying agents on the shelf life of packed cracked green table olives from Maçanilha cultivar. Food Packag Shelf Life 5:32–40. https://doi.org/10.1016/j.fpsl.2015.05.001Romero-Gil V, García-García P, Garrido-Fernández A, Arroyo-López FN (2016) Susceptibility and resistance of lactic acid bacteria and yeasts against preservatives with potential application in table olives. Food Microbiol 54:72–79. https://doi.org/10.1016/j.fm.2015.10.014García-Serrano P, Romero C, Medina E, García-García P, de Castro A, Brenes M (2020) Effect of calcium on the preservation of green olives intended for black ripe olive processing under free-sodium chloride conditions. LWT Food Sci Technol 118:108870. https://doi.org/10.1016/j.lwt.2019.108870Bautista-Gallego J, Arroyo-López FN, Romero-Gil V, Rodríguez-Gómez F, Garrido-Fernández A (2011) Evaluating the effects of zinc chloride as a preservative in cracked table olive packing. J Food Prot 74(12):2169–2176. https://doi.org/10.4315/0362-028X.JFP-11-201Argyri AA, Panagou EZ, Nychas GJE, Tassou CC (2014) Nonthermal pasteurization of fermented green table olives by means of high hydrostatic pressure processing. Biomed Res Int. https://doi.org/10.1155/2014/515623Gök SB, Pazir F (2020) Effect of treatments with UV-C light and electrolysed oxidizing water on decontamination and the quality of Gemlik black olives. J Consum Prot Food Saf 15:171–179. https://doi.org/10.1007/s00003-019-01263-zCuriel GJ, Van Ejik HMJ, Lelieveld HLM (2000). In: Batt C, Batt CA, Robinson R (eds) Process hygiene risk and control of airborne contamination, 1st edn. Academic Press, LondonOcón E, Garijo P, Sanz S, Olarte C, López R, Santamaría P, Gutiérrez AR (2013) Analysis of airborne yeast in one winery over a period of one year. Food Control 30:585–589. https://doi.org/10.1016/j.foodcont.2012.07.051Portugal C, Pinto L, Ribeiro M, Tenorio C, Igrejas G, Ruiz-Larrea F (2015) Potential spoilage yeasts in winery environments: Characterization and proteomic analysis of Trigonopsis cantarellii. Int J Food Microbiol 210:113–120. https://doi.org/10.1016/j.ijfoodmicro.2015.06.005Pereira EL, Ramalhosa E, Borges A, Pereira JA, Baptista P (2015) Yeast dynamics during the natural fermentation process of table olives (Negrinha de Freixo cv.). Food Microbiol 46:582–586. https://doi.org/10.1016/j.fm.2014.10.003Shah NH, Singhal RS (2017). In: Pandey A, Du G, Sanromán M, Soccol CR, Dussap CG (eds) Fermented fruits and vegetables, 1st edn. Elsevier, AmsterdamHernández A, Pérez-Nevado F, Ruiz-Moyano S, Serradilla MJ, Villalobos MC, Martín A, Córdoba MG (2018) Spoilage yeasts: what are the sources of contamination of foods and beverages? Int J Food Microbiol 286:98–110. https://doi.org/10.1016/j.ijfoodmicro.2018.07.031Perpetuini G, Prete R, Garcia-González N, Alam MK, Corsetti A (2020) Table olives more than a fermented food. Foods 9:178. https://doi.org/10.3390/foods9020178Arroyo-López FN, Durán-Quintana MC, Garrido-Fernández A (2007) Modelling of the growth–no growth interface of Issatchenkia occidentalis, an olive spoiling yeast, as a function of the culture media, NaCl, citric and sorbic acid concentrations: Study of its inactivation in the no growth region. Int J Food Microbiol 117:150–159. https://doi.org/10.1016/j.ijfoodmicro.2007.03.005Arroyo-López FN, Romero-Gil V, Bautista-Gallego J, Rodríguez-Gómez F, Jiménez-Díaz R, García-García P, Querol A, Garrido-Fernández A (2012) Yeasts in table olive processing: Desirable or spoilage microorganisms? Int J Food Microbiol 160:42–49. https://doi.org/10.1016/j.ijfoodmicro.2012.08.003Panagou EZ, Tassou CC, Katsaboxakis KZ (2002) Microbiological, physicochemical, and organoleptic changes in dry-salted olives of Thassos variety stored under different modified atmospheres at 4 and 20°C. Int J Food Sci Technol 37:635–641. https://doi.org/10.1046/j.1365-2621.2002.00590.xHung LD, Kyung KH (2006) Inhibition of yeast film formation in fermented vegetables by materials derived from garlic using cucumber pickle fermentation as a model system. Food Sci Biotechnol 15(3):1–5Pérez-Díaz IM, McFeeters RF (2008) Microbiological preservation of cucumbers for bulk storage using acetic acid and food preservatives. J Food Sci 73(6):287–291. https://doi.org/10.1111/j.1750-3841.2008.00795.xFranco W, Pérez-Díaz IM (2012) Microbial interactions associated with secondary cucumber fermentation. J Appl Microbiol 114:161–172. https://doi.org/10.1111/jam.12022Müller A, Rösch N, Cho G-S, Meinhardt AK, Kabisch J, Habermann D, Böhnlein C, Greiner R, Franz CMAP (2018) Influence of iodized table salt on fermentation characteristics and bacterial diversity during sauerkraut fermentation. Food Microbiol 76:473–480. https://doi.org/10.1016/j.fm.2018.07.009World Health Organization (WHO) (2012) Guideline: sodium intake for adults and children. WHO, GenevaBautista-Gallego J, Arroyo-López FN, Romero-Gil V, Rodríguez-Gómez F, García-García P, Garrido-Fernández A (2015) Fermentation profile of green Spanish-style Manzanilla olives according to NaCl content in brine. Food Microbiol 49:56–64. https://doi.org/10.1016/j.fm.2015.01.012Pérez-Díaz IM, McFeeters RF, Moeller L, Johanningsmeier SD, Hayes J, Fornea DS, Rosenberg L, Gilbert C, Custis N, Beene K, Bass D (2015) Commercial scale cucumber fermentations brined with calcium chloride instead of sodium chloride. J Food Sci 80(12):2827–2836. https://doi.org/10.1111/1750-3841.13107Panagou EZ, Hondrodimou O, Mallouchos A, Nychas GJE (2011) A study of the implications of NaCl reduction in the fermentation profile of Conservolea natural black olives. Food Microbiol 28:1301–1307. https://doi.org/10.1016/j.fm.2011.05.008Kailis SG, Harris DJ (2007) Multifragment melting analysis of yeast species isolated from spoiled fruits. J Appl Microbiol 124(2):522–534. https://doi.org/10.1111/jam.13645Durán M, García P, Garrido A (2003) Características del crecimiento de levaduras de aceitunas de mesa a bajas temperaturas. Grasas Aceites 54:264–271Abriouel H, Benomar N, Gálvez A, Pérez-Pulido R (2014) Preservation of Manzanilla Aloreña cracked green table olives by high hydrostatic pressure treatments singly or in combination with natural antimicrobials. LWT Food Sci Technol 56:427–431. https://doi.org/10.1016/j.lwt.2013.09.012Campus M, Değirmencioğlu N, Comunian R (2018) Technologies and trends to improve table olive quality and safety. Front Microbiol 9:1–22. https://doi.org/10.3389/fmicb.2018.00617Doulgeraki AI, Hondrodimou O, Iliopoulos V, Panagou EZ (2012) Lactic acid bacteria and yeast heterogeneity during aerobic and modified atmosphere packaging storage of natural black Conservolea olives in polyethylene pouches. Food Control 26:49–57. https://doi.org/10.1016/j.foodcont.2012.01.006Rodríguez-Gómez F, Romero-Gil V, Arroyo-López FN, Baustista-Gallego J, García-García P, Garrido-Fernández A (2015) Effect of packaging and storage conditions on microbial survival, physicochemical characteristics and colour of non-thermally preserved green Spanish-style Manzanilla olive. LWT Food Sci Technol 63:367–375. https://doi.org/10.1016/j.lwt.2015.03.095Johanningsmeier SD, Franco W, Perez-Diaz I, McFeeters RF (2012) Influence of sodium chloride, pH, and lactic acid bacteria on anaerobic lactic acid utilization during fermented cucumber spoilage. J Food Sci 77(7):397–404. https://doi.org/10.1111/j.1750-3841.2012.02780.xKoumba-Koné M, Tagro-Guéhi S, Durand N, Ban-Koffi L, Berthiot L, Fontana Tachon A, Brou K, Boulanger R, Montet D (2016) Contribution of predominant yeasts to the occurrence of aroma compounds during cocoa bean fermentation. Food Res Int 89:910–917. https://doi.org/10.1016/j.foodres.2016.04.010Wolkers-Rooijackers JCM, Thomas SM, Nout MJR (2013) Effects of sodium reduction scenarios on fermentation and quality of sauerkraut. LWT Food Sci Technol 54:383–388. https://doi.org/10.1016/j.lwt.2013.07.002Viander B, Mäki M, Palva A (2003) Impact of low salt concentration, salt quality on natural large-scale sauerkraut fermentation. Food Microbiol 20:391–395. https://doi.org/10.1016/S0740-0020(02)00150-8Yang X, Hu W, Jiang A, Xiu Z, Ji Y, Guan Y, Sarengaowa YX (2019) Effect of salt concentration on quality of Chinese northeast sauerkraut fermented by Leuconostoc mesenteroides and Lactobacillus plantarum. Food Biosci 30:100421. https://doi.org/10.1016/j.fbio.2019.100421Pérez-Díaz IM, McFeeters RF (2010) Preservation of acidified cucumbers with a natural preservative combination of fumaric acid and allyl isothiocyanate that target lactic acid bacteria and yeasts. J Food Sci Technol 75:204–208. https://doi.org/10.1111/j.1750-3841.2010.01587.xDoan T, Babu D, Buescher R (2012) Inhibition of yeast in commercial pickle brines. J Food Res 3:1–7. https://doi.org/10.5539/jfr.v1n3p295Hondrodimou O, Kourkoutas Y, Panagou EZ (2011) Efficacy of natamycin to control fungal growth in natural black olive fermentation. Food Microbiol 28:621–627. https://doi.org/10.1016/j.fm.2010.11.015Arroyo-López FN, Bautista-Gallego J, Romero-Gil V, Rodríguez-Gómez F, Garrido-Fernández A (2012) Growth/no growth interfaces of table olive related yeasts for natamycin, citric acid and sodium chloride. Int J Food Microbiol 155(3):257–262. https://doi.org/10.1016/j.ijfoodmicro.2012.02.007Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additivesPradas I, del Pino B, Peña F, Ortiz V, Moreno-Rojas JM, Fernández-Fernández A, García-Mesa JA (2012) The use of high hydrostatic pressure (HHP) treatments for table olives preservation. Innov Food Sci Emerg Technol 13:64–68. https://doi.org/10.1016/j.ifset.2011.10.011Peñas E, Frias J, Gomez R, Vidal-Valverde C (2010) High hydrostatic pressure can improve the microbial quality of sauerkraut during storage. 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An alternative model for the early peopling of Southern South America revealed by analyses of three mitochondrial DNA haplogroups

After several years of research, there is now a consensus that America was populated from Asia through Beringia, probably at the end of the Pleistocene. But many details such as the timing, route(s), and origin of the first settlers remain uncertain. In the last decade genetic evidence has taken on a major role in elucidating the peopling of the Americas. To study the early peopling of South America, we sequenced the control region of mitochondrial DNA from 300 individuals belonging to indigenous populations of Chile and Argentina, and also obtained seven complete mitochondrial DNA sequences. We identified two novel mtDNA monophyletic clades, preliminarily designated B2l and C1b13, which together with the recently described D1g sub-haplogroup have locally high frequencies and are basically restricted to populations from the extreme south of South America. The estimated ages of D1g and B2l, about ∼ 15,000 years BP, together with their similar population dynamics and the high haplotype diversity shown by the networks, suggests that they probably appeared soon after the arrival of the first settlers and agrees with the dating of the earliest archaeological sites in South America (Monte Verde, Chile, 14,500 BP). One further sub-haplogroup, D4h3a5, appears to be restricted to Fuegian-Patagonian populations and reinforces our hypothesis of the continuity of the current Patagonian populations with the initial founders. Our results indicate that the extant native populations inhabiting South Chile and Argentina are a group which had a common origin, and suggest a population break between the extreme south of South America and the more northern part of the continent. Thus the early colonization process was not just an expansion from north to south, but also included movements across the Andes.Instituto Multidisciplinario de Biología Celula

Especial Les Rambles

Since we routinely put questions forward for discussion that involve urban planning in Barcelona, let's begin with one that might seem too obvious: What to do about its main street? We solicited the views of 13 professional architects and geographers who have some connection to the Rambla, either because they live or work nearby or once did professionals, in other words, who are intimately familiar with it. The range of their responses surprised us. Issues like making the Rambla car-free or the street's physical design, recurring themes in recent years, here take a back seat. Instead, questions about underlying urban structures and street-level uses come up repeatedl

Especial Les Rambles

Peer Reviewe

Hongos liquenizados y liquenícolas de la Sierra de Albarracín (Teruel, España)

Se presenta un catálogo de 462 hongos liquenizados y liquenícolas de la Sierra de Albarracín (Teruel, Aragón, España), como resultado de la IV Campaña de Recolección organizada por la Sociedad Española de Liquenología (SEL). Diplotomma hedinii es novedad para la Península Ibé- rica y Lepraria leuckertiana constituye una segunda cita peninsular, 69 taxones son novedad para Aragón y 86 lo son para la provincia de Teruel