La narrativa del «post» en Hispanoamérica: una cuestión de límites.

Sin resume

Caracterización de distintas proteínas de uso alimentario

Las proteínas son ingredientes ampliamente empleados en la formulación de alimentos, no sólo por su interés nutricional, sino también por las propiedades funcionales que aportan. Actualmente, hay una carencia de estudios sistemáticos sobre propiedades funcionales de las proteínas, que abarquen distintas procedencias. Es por ello que este trabajo se plantea con el ánimo de elaborar una recopilación de datos, sobre funcionalidad alimentaria, de proteínas de diversa naturaleza (cereal, leguminosa, tubérculo, lácteo, huevo, carne), a fin de realizar un análisis comparativo para su caracterización. Con este objetivo, se seleccionó una serie de ensayos para valorar sus atributos sobre propiedades de hidratación (capacidad de captación y retención de agua e hinchado), emulsión (capacidad y estabilidad) y espumado (capacidad y estabilidad) que permitió evaluar la expresión funcional de cada proteína según la medida de carácter que manifestó en el ensayo. Los resultados más destacados fueron los siguientes: las proteínas cárnicas y el aislado de soja mostraron los mejores comportamientos en los ensayos de hidratación. Por su parte, las proteínas de guisante se caracterizaron por su versatilidad y grado de emulsión y las proteínas de patata exhibieron una alta capacidad de espumado. El nivel de expresión funcional mostrado por algunas proteínas aquí evaluadas parecen justificar su incorporación en matrices alimentarias adecuadas para su necesidad tecnológica.Proteins are ingredients used in the formulation of foods, not only for their nutritional value, but also the functional properties they provide. Nowadays, there is a lack of systematic studies on functional properties of proteins, encompassing different origins. That is why this paper is proposed with the aim of developing a data collection on food functionality of proteins from various sources (cereal, legume, tuber, milk, egg, meat) and carry out a comparative analysis for characterization. Hence, a series of tests were selected to assess their properties on hydration (water holding capacity, water binding capacity and swelling volume), emulsion (capacity and stability) and foaming (capacity and stability) so their functionality level were tested. Meat proteins and soy isolate showed the best performance in the hydration tests. Pea proteins exhibited versatility and a good degree on emulsion. Potato proteins revealed a high foaming capacity. The functionality of some evaluated proteins appears to justify their addition onto adequate food systems for their technological need.Departamento de Ingeniería Agrícola y ForestalMáster en Calidad, Desarrollo e Innovación de Alimento

Architectural complexity: hiding the underlying order

We see buildings but, do we understand their geometry? This paper is a perceptual approach to the comprehension of architectural composition. As we know, Gestalt Psychology is concerned with the principle of simplicity in our perception, understanding by this the way simple patterns are "easier to see" because we are inherently predisposed to find them. Gestalt principles tell us the characteristics that a figure or group of figures should have to be considered simple: continuity, closure, similarity, proximity, etc. We compose our visual world of the simple elements we find in it. Every shape would in theory be reduced to simple collections of interconnected shapes. But, while simple things are easily visible, and therefore easily comprehensible, there are some kinds of patterns, the complex ones, which are difficult to see and to comprehend. We will focus on those designs that evade to be simplified and that does not allow us to use the Gestalt laws that help us in perceiving normal objects, therefore making us difficult the creation of a mental idea of their composition. This paper is about complexity of conception and difficulty of perception. We will focus on the ways we can "hide" or take out of view the ordering principles of architectural shapes. All ordered structures are susceptible of complication, and in architectural compositions ornament has an important role.Peer ReviewedPostprint (published version

Evolution and Treatment of Academic Burnout in Nursing Students: A Systematic Review

Aim: To analyse the scientific literature related to the evolution of burnout syndrome during nursing studies and the interventions for the treatment or prevention of this syndrome in nursing students. Methods: A systematic review of the PubMed, Scopus, and CINAHL databases was performed in August 2022 using the search phrase “burnout AND nursing students” to extract experimental and longitudinal studies. Results: Eleven relevant studies were obtained for analysis. Four were experimental, and seven were cohort studies. According to these studies, the interventions reduced burnout overall, but on occasion, the burnout scores for some aspects increased, as did the prevalence. Psychological and work environment-related variables were the most important factors predicting burnout. Conclusion: Burnout (i.e., emotional exhaustion and depersonalisation) tends to increase during nursing studies. Related factors include personality, coping strategies, life satisfaction, and the work environment. Interventions such as progressive muscle relaxation, behavioural therapy, and recreational music may alleviate burnout.FEDER/Consejería de Universidad, Investigación e Innovación de la Junta de AndalucíaProject P20-0062