Integration of biophysical connectivity in the spatial optimization of coastal ecosystem services

Ecological connectivity in coastal oceanic waters is mediated by dispersion of the early life stages of marine organisms and conditions the structure of biological communities and the provision of ecosystem services. Integrated management strategies aimed at ensuring long-term service provision to society do not currently consider the importance of dispersal and larval connectivity. A spatial optimization model is introduced to maximise the potential provision of ecosystem services in coastal areas by accounting for the role of dispersal and larval connectivity. The approach combines a validated coastal circulation model that reproduces realistic patterns of larval transport along the coast, which ultimately conditions the biological connectivity and productivity of an area, with additional spatial layers describing potential ecosystem services. The spatial optimization exercise was tested along the coast of Central Chile, a highly productive area dominated by the Humboldt Current. Results show it is unnecessary to relocate existing management areas, as increasing no-take areas by 10% could maximise ecosystem service provision, while improving the spatial representativeness of protected areas and minimizing social conflicts. The location of protected areas was underrepresented in some sections of the study domain, principally due to the restriction of the model to rocky subtidal habitats. Future model developments should encompass the diversity of coastal ecosystems and human activities to inform integrative spatial management. Nevertheless, the spatial optimization model is innovative not only for its integrated ecosystem perspective, but also because it demonstrates that it is possible to incorporate time-varying biophysical connectivity within the optimization problem, thereby linking the dynamics of exploited populations produced by the spatial management regime.Comment: 30 pages, 5 figures, 2 tables; 1 graphical abstract. In this version: numbering of figures corrected, updated figure 2, typos corrected and references fixe

Disertación sobre la historia de la náutica, y de las ciencias matemáticas que han contribuido á sus progresos entre los españoles

Copia digital. Madrid : Ministerio de Cultura. Subdirección General de Coordinación Bibliotecaria, 200

Las peculiaridades del préstamo hipotecario multidivisa desde el punto de vista del consumidor, a la luz de la última Jurisprudencia.

Aborda las peculiaridades de los préstamos denominados en divisas con garantía hipotecaria, desde el punto de vista del consumidor, a la luz de la reciente Jurisprudencia

Water content-water activity-glass transition temperature relationships of spray-dried borojó as related to changes in color and mechanical properties

The water content-water activity-glass transition temperature relationships of commercial spray-dried borojó powder, with and without maltodextrin, have been studied as related to changes in color and mechanical properties. The GAB and Gordon and Taylor models were well fitted to the sorption and glass transition data, respectively. The Boltzman equation adequately described the evolution of the mechanical parameter characterized in the samples with the difference between the experimental temperature and the glass transition temperature (T g) of the sample. The color of the samples showed a sigmoid change with water activity. The changes in the mechanical properties of borojó powder related to collapse development started when the sample moved to the rubbery state and began to be significant at about 10 °C above T g. The increase in the molecular mobility from this point on also favors browning reactions. Maltodextrin presence slows the caking kinetics but induces color changes to spray-dried borojó powderThe authors thank the Ministerio de Ciencia e Innovacion and the Fondo Europeo de Desarrollo regional (FEDER) for the financial support throughout Project AGL2010-22176 and the Project UTCH-NUFFIC (NPT/COL/073) for the grant given to LH Mosquera.Mosquera, LH.; Moraga Ballesteros, G.; Fernández De Córdoba Castellá, PJ.; Martínez Navarrete, N. (2011). Water content-water activity-glass transition temperature relationships of spray-dried borojó as related to changes in color and mechanical properties. Food Biophysics. 6(3):397-406. https://doi.org/10.1007/s11483-011-9215-2S39740663L.H. Mosquera, G. Moraga, N. Martínez-Navarrete, J Food Eng 9, 72 (2010). doi: 10.1016/j.jfoodeng.2009.09.017V. Truong, B.R. Bhandari, T. Howe, J Food Eng 71, 55 (2005). doi: 10.1016/j.jfoodeng.2004.10.017B. Bhandari, Glass transition in relation to stickiness during spray drying (Academic Sterling, London, 2001), p. 64Y. Roos, Phase transitions in foods (Academic, New York, 1995), p. 360P. Saragoni, J.M. Aguilera, P. Bouchon, Food Chem 104, 122 (2007). doi: 10.1016/j.foodchem.2007.11.066C.K. Pua, N. Sheikh Abd. Hamid, C.P. Tanm, H. Mirhosseini, R. Abd. Rahman, G. Rusul, J Food Eng 89, 419 (2008). doi: 10.1016/j.jfoodeng.2008.05.023V.R.N. Telis, N. Martínez-Navarrete, LWT Food Sci Technol 43, 744 (2010)L. Greenspan, J Res Natl Inst Stand 81, 89 (1977). IDS: DM875W.E.L. Spiess, W.R. Wolf, in Physical properties of foods, ed by F. Escher, B. Hallstrom, H.S. Mefert, W.E.L. Spiess, G. Woss. (Applied Sci, New York, 1983), p. 65C. Van den Berg, S. Bruin, in Water activity and its estimation in food systems: theoretical aspects, ed by L.B. Rockland, G.T. Stewart (Academic Press, London, 1981), p. 43M. Gordon, J.S. Taylor, J Appl Chem 2, 493 (1952). doi: 10.1002/jctb.5010020901GV.R.N. Telis, N. Martínez-Navarrete, Food Biophys 4, 83 (2009). doi: 10.1007/s11483-003-9104-0G. Moraga, N. Martínez-Navarrete, A. Chiralt, J Food Eng 62, 315 (2004). doi: 10.1016/S0260-8774(03)00245-0C.I. Beristain, E. Azuara, E.J. Vernon-Carter, J Food Sci 67, 211 (2002). IDS: 522JPB.R. Bandhari, R.W. Hartel, in Encapsulated and food powder, ed by C. Onwulata, R.P. Konstance (Marcel Dekker, New York, 2005), p. 216N. William, Estadística para Ingenieros y Científicos (MacGraw-Hill, Mexico, 2006), p. 120A.L. Gabas, V.R.N. Telis, P.J.A. Sobral, J. Telis-Romero, J Food Eng 82, 246 (2007). doi: 10.1016/j.jfoodeng.2007.02.029M.A. Silva, P.J.A. Sobral, T.G. Kieckbusch, J Food Eng 77, 426 (2006). doi: 10.1016/j.jfoodeng.2005.07.009MdK Haque, Y.H. Ross, Innov Food Sci Emerg Technol 7, 1–2 (2006). doi: 10.1016/j.ifset.2004.12.004J.M. Aguilera, J.M. del Valle, M. Karel, Trends Food Sci Technol 8, 149 (1995). doi: 10.1016/S0924-2244(00)89023H. Levine, L. Slade, Cryoletters 9, 21 (1988). IDS: M1923Y.H. Ross, J Food Eng 24, 339 (1995). doi: 10.1016/0260-8774(95)90050-LG. Barbosa-Canovas, E. Ortega-Rivas, P. Juliano, H. Yan, Food powders: physical properties, processing and functionality (Kluwer Academic/Plenum Publisher, New York, 2005), p. 372K.D. Foster, J.E. Bronlund, A.H.J. Paterson, J Food Eng 77, 997 (2006). doi: 10.1016/j.jfoodeng.2005.08.028E. Venir, M. Munari, A. Tonizzo, E.J. Maltini, Food Eng 81, 27 (2007). doi: 10.1016/j.jfoodeng.2006.10.004N.C. Acevedo, C. Schebor, P. Buera, J Food Eng 77, 1108 (2006). doi: 10.1016/j.jfoodeng.2005.08.045N.C. Acevedo, C. Schebor, P. Buera, Food Chem 108, 900 (2008). doi: 10.1016/j.foodchem.2007.11.057J. Ahmed, U.S. Shivhareb, P. Singhc, Food Chem 84, 605 (2004). doi: 10.1016/S0308-8146(03)00285-1L. Hang-Ing Ling, J. Birch, M. Lim, Int J Food Sci Technol 40, 921 (2005). doi: 10.1111/j.1365-2621.2005.0099

Biografia de D. Martin Fernandez de Navarrete

Tít. tomado de p. [3] y mención de responsabilidad de la últimaEn la última p. figura 184

Portal corporatiu : intranet per a la relació treballadors - empresa

Aplicació web per a empreses mitjanes amb un nombre considerable de treballadors per tal que puguin mantenir un control sobre les seves activitats i poder automatitzar unes altres. També serà per als treballadors ja que es fomentarà la comunicació entre iguals. Tindrem diversos tipus d'usuaris segons el seu càrrec i responsabilitat dins l'empresa, amb interfícies d'usuari diferents.Aplicación web para empresas medianas con un considerable número de trabajadores, para mantener un control y poder automatizar algunas de sus actividades. Servirá también para fomentar la comunicación entre los trabajadores. Habrá diversos tipos de usuario, según su cargo y responsabilidad en la empresa. a los que corresponderán interficies de usuario diferentes