Análisis estructural de los productos derivados de cereales y su aplicación en la optimización de procesos y productos

[ES] La inspección visual es un parámetro de calidad que describe tanto el aspecto externo como la estructura interna en los productos derivados de cereales. El análisis digital de imagen (ADI) es una herramienta ampliamente utilizada en diversos campos para procesar y analizar los objetos que observamos visualmente. Sin embargo, a pesar de su potencial, ha sido escasamente explotado en el ámbito de alimentos. La estructura de la miga de los productos derivados de cereales es uno de los parámetros característicos del pan y en este contexto es fundamental realizar el seguimiento de los cambios estructurales que se producen durante el proceso o debido a las modificaciones en la formulación. Por ello, el objetivo principal de la presente tesis doctoral fue definir la interrelación entre la estructura y parámetros de calidad de masas y productos horneados, así como extender la utilidad del ADI y su uso para optimizar los procesos y las formulaciones en productos horneados. Para ello, en primer lugar, se establecieron las condiciones óptimas de captura y se estudió la forma de mejorar la detección de bordes. Posteriormente se evaluó el potencial del análisis de imagen para cuantificar los cambios estructurales ocurridos en la formación de geles de almidón en un analizador rápido de fuerza. Seguidamente, se estudió el impacto en la estructura de la adición o sustitución de distintos ingredientes o aditivos en panes con y sin gluten. Y finalmente se investigaron las posibles correlaciones entre los resultados obtenidos de la caracterización tecnológica (perfil de textura, estructura de la miga, humedad) frente a la percepción sensorial (propiedades del bolo, masticación y deglución). El ADI permitió cuantificar las diferentes estructuras obtenidas con los distintos almidones. Además, el estudio reveló las diferencias en el tiempo necesario para formar una estructura homogénea y bien distribuida, que fue dependiente del origen del almidón. La modificación de la formulación de panes con o sin gluten requirió de la adaptación del proceso y permitió obtener diferentes estructuras atendiendo a los ingredientes /aditivos estudiados. El ADI resultó ser una herramienta eficaz para detectar y cuantificar los cambios originados a nivel estructural, en masa y producto final. Además, los cambios cuantificados mediante ADI obtuvieron correlaciones estadísticamente significativas con varios de los parámetros estudiados de percepción sensorial, como son la adhesividad del bolo y el tiempo total para masticar y deglutir una muestra. Por lo tanto, el ADI resultó una herramienta suficientemente específica y no destructiva, que permitió caracterizar el impacto del cambio de la formulación en la distribución alveolar de panes con y sin gluten. Existiendo relación entre este y los parámetros utilizados habitualmente en la caracterización de productos derivados de cereales, así como con la percepción sensorial.[CA] La inspecció visual és un paràmetre de qualitat que descriu tant l'aspecte extern com l'estructura interna en els productes derivats de cereals. L'anàlisi digital d'imatge (ADI) és una eina àmpliament utilitzada en diversos camps per a processar i analitzar els objectes que observem visualment. No obstant això, malgrat el seu potencial, ha sigut escassament explotat en l'àmbit d'aliments. L'estructura de la molla dels productes derivats de cereals és un dels paràmetres característics del pa i en aquest context és fonamental realitzar el seguiment dels canvis estructurals que es produeixen durant el procés o a causa de les modificacions en la formulació. Per això, l'objectiu principal de la present tesi doctoral va ser definir la interrelació entre l'estructura i paràmetres de qualitat dels diferents tipus de masses i productes enfornats, així com estendre la utilitat de l'ADI i el seu ús per a optimitzar els processos i les formulacions en productes enfornats. Per a això, en primer lloc, es van establir les condicions òptimes de captura i es va estudiar la manera de millorar la detecció de les vores. Posteriorment es va avaluar el potencial de l'anàlisi d'imatge per a quantificar els canvis estructurals ocorreguts en la formació de gels de midó en un analitzador ràpid de força. Seguidament, es va estudiar l'impacte en l'estructura de l'addició o substitució de diferents ingredients o additius en pans amb glútens i sense glútens. I finalment es van investigar les possibles correlacions entre els resultats obtinguts de la caracterització tecnològica (perfil de textura, estructura de la molla, humitat) enfront de la percepció sensorial (propietats del bol, masticació i deglució). L'ADI va permetre quantificar les diferents estructures obtingudes amb els diferents midons. A més, l'estudi va revelar les diferències en el temps necessari per a formar una estructura homogènia i ben distribuïda, que fou dependent de l'origen del midó. La modificació de la formulació de pans amb gluten o sense va requerir de l'adaptació del procés i va permetre obtindre diferents estructures atesos els ingredients /additius estudiats. L'ADI va resultar ser una eina eficaç per a detectar i quantificar els canvis originats a l'entorn estructural, en massa i producte final. A més, els canvis quantificats mitjançant ADI van obtindre correlacions estadísticament significatives amb els diversos paràmetres estudiats de percepció sensorial, com són l'adhesivitat del bol i el temps total per a mastegar i deglutir una mostra. Per tant, l'ADI va resultar una eina prou específica i no destructiva, que va permetre caracteritzar l'impacte del canvi de la formulació en la distribució alveolar de pans amb glutens i sense. Tot i existint relació entre aquest i els paràmetres utilitzats habitualment en la caracterització de productes derivats de cereals, així com amb la percepció sensorial.[EN] Visual inspection is a quality parameter that describes both the external appearance as the internal structure in cereal-based products. Digital image analysis (DIA) is a tool widely used in several fields to process and analyse objects visually observed by the human eye. However, despite of its potential, it has been barely explored for food analysis purposes. Crumb structure in cereal-derived products is one of the most characteristic parameters in bread. Due to this, following up the structural changes caused by the process or by the formulation changes, is of fundamental importance. For that reason, the main target of this thesis was the definition of the relationship between the structure and the quality parameters of dough and baked products. Moreover, extending the DIA utility and its use to improve process and mixes in baked products represented other main objective of this work. To do that, first, the optimal capture conditions were established and the way to improve the edge detection was studied. Afterwards, image analysis was evaluated to quantify the structural changes that happened during the starch gels formation in a fast force analyser. Then, the impact on the structure by adding or replacing different ingredients or additives in gluten-free breads was studied. Finally, the possible correlations between the results obtained from technological characterization (texture profile, crumb structure, moisture content) versus sensory perception (bolus properties, chewing and swallowing) were also investigated. DIA allowed the quantification of the different structures obtained from different starches. In addition, the study revealed the differences in time needed to form a homogeneous and well-distributed structure, which was dependent on the origin of the starch. Formulation modification in bread with or without gluten required a process adjustment that allowed to obtain different structures depending on the ingredients / additives studied. DIA has been proved to be an effective tool for detecting and quantify changes originated at the structural, dough and final product levels. In addition, the changes quantified by DIA obtained statistically significant correlations with several parameters studied for the sensory perception, such as bolus adhesion and total time to chew and swallow the sample. Therefore, DIA was a sufficiently specific and non-destructive tool, which allowed to characterize the impact of the formulation change on the bread cell distribution with and without gluten. There being a relationship between this, and the parameters usually used in cereal products characterization, as well as sensory perception.Authors acknowledge the financial support of the Spanish Ministry of Economy and Competitiveness (Projects AGL2011-23802 and AGL2014-52928-C2-1-R), the European Regional Development Fund (FEDER) and Generalitat Valenciana (Projects Prometeo 2012/064 and Prometeo 2017/189), the Spanish Ministry of Science, Innovation and Universities (RTI2018-095919-B-C21), and the European Regional Development Fund. This work is based upon the work from COST Action 18101 SOURDOMICS – Sourdough biotechnology network towards novel, healthier and sustainable food and bioprocesses, the European Regional Development Fund and the joint project between research group from IATA-CSIC and the research groups of Nutriomics and CIDPRO from Tecnologico de Monterrey, Mexico.Garzón Lloría, R. (2021). Análisis estructural de los productos derivados de cereales y su aplicación en la optimización de procesos y productos [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/166856TESI

Antitumoral properties of Sorafenib, Regorafenib, Cabozantinib and Lenvatinib in 3D tumor liver cell culture

Motivation: Most researchs to find effective therapies to treat cancer has been done in cell lines grown in monolayer that don´t take into account the three-dimensional structure of the tumor or the interactions between the tumor cells. In cell cultures in two dimensions, all cells are exposed in the same way to the therapeutic agent, so the results are not very precise.For this reason, it is important to develop cell culture techniques in which it is possible simulate in vivo conditions to predict more exactly the behavior and cellular interactions within the tumor. Like tumors, spheroids are three-dimensional aggregates of cancer cells that naturally form regions of hypoxia.Methods: To carry out this study we have used three different cell lines: HepG2, Hep3B and Huh7. First, the cells were cultured in 96-well plates coated with agarose. The spheroids were collected on day 5, 8 (when treated with the different drugs), 10, 12 and 15. The collected spheroids were fixed with paraformaldehyde, passed through a paraffination cycle, were introduced in paraffin blocks and cut with the microtome. Other spheroids were disintegrated by trypsinization to determine the number of cells and lysates to be able to determine caspase-3 activity. The parameters that we have measured have been apoptosis, cell proliferation, cell viability, cell death, hypoxia and cell growth. In addition, was carried out a study of the expression of  different growth factor receptors such as EGFR, VGFR, FGFR ans PDGFR by immunodetection.Results: Sorafenib and Regorafenib induced cell death and reduced cell proliferation both in 2D and 3D cultured HCC lines. These effects are higher than those observed with Cabozantinib and Lenvatinib in the same conditions. The expression of some receptors such as EGFR is reduced in the cells treated for 24 hours with sorafenib and regorafenib but no changes are observed in the cells treated with lenvatinib and cabozantinib with respect to the control.Conclusions: The observed resistance of Lenvatinib and Cabozantinib treatment to the induction of cell death and cell cycle arrest in comparison with that observed with Sorafenib and Regorafenib may be related to the induction of EGFR-dependent pathway

Performance of Starch Gels on In Vitro Enzymatic Hydrolysis Assessed by Rheological Methodologies

Starch hydrolysis is attracting much attention due to its relationship to digestion and glucose release. The objective is to propose rapid and continuous analytical methods that allow measuring gels hydrolysis following apparent viscosity (μ). Three different starches (corn, wheat, and rice) are tested recording starch gelatinization followed by gels digestions (digestograms) using a rapid-visco analyzer (RVA) or a rheometer. Results are compared with those obtained by measuring glucose release along hydrolysis. A modified first-order kinetic model in the RVA (R2 > 0.99) and rheometer (R2 > 0.99) describes the gels digestograms. Wheat gel shows a higher hydrolysis rate (k), which indicates faster digestion followed by rice and corn gels. The proposed models allow rapid analysis of starch digestograms, allowing to discriminate among hydrolysis rate of different starches. These less time-consuming methods can be an option to continuously analyze starch gelatinization followed by enzymatic digestion.Generalitat Valenciana (Prometeo 2017/189) and Xunta de Galicia (Consolidation Project ED431B 2019/01).S

Los controles internos aplicados en las farmacias del municipio de Acoyapa en el segundo semestre del año 2018

El control interno representa en toda entidad la fortaleza en las actividades diarias de la empresa, por esta razón el propósito de la presente investigación es conocer los Controles Internos aplicados en las Farmacias del Municipio de Acoyapa, con el propósito de proponer un manual de control interno de acuerdo a las necesidades en ellas. Esta investigación resulta de mucha importancia para las empresas en general, porque el Control Interno es el que permite proteger el patrimonio de las mismas, por lo tanto una debilidad en el Control Interno podría causar pérdidas económicas que al no ser detectadas con tiempo puede impedir el crecimiento de un negocio o bien el fracaso del mismo. El objetivo de la presente investigación es Evaluar la efectividad del control interno en los procedimientos contables, así como también obtener información suficiente para lograr identificar cuáles son las principales debilidades en las farmacias en el municipio de Acoyapa. Para lograr este objetivo se explicó los conceptos básicos de control interno, su importancia, tipos de control y métodos de evaluación para lograr un mejor entendimiento de los controles internos. Para recolectar la información necesaria se realizó una encuesta a cada una de las farmacias del municipio y así se obtuvo el conocimiento de la situación actual del control interno de las mismas. Al obtener un conocimiento exhaustivo del control interno en las farmacias se pudo concluir una de las principales dificultades es que más de la mitad de las farmacias no tienen controles Internos debidamente adecuados a las necesidades de la entidad, por lo tanto se elaboró un sin número de recomendaciones la cual cabe resaltar que necesitan tener un personal debidamente capacitado en relación con el manejo de contable de los negocio. Con la propuesta de manual de control interno se espera que las farmacia tomen en cuentas los objetivos, alcance, políticas y normas de control plasmados en el mismo esto con el objetivo de reducir las debilidades encontradas en las farmacias

Changes in respiration during emotional stress

In this work, we analyze changes in respiration during emotional stress induced by a modification of the Trier Social Stress Test. The following stages in the test were analyzed: the pre-relaxing stage, the story telling stage, the anticipation of stress and the video exposition stage. Respiration signal is recorded during the whole test using a thoracic band. Power spectral density (PSD) of respiration is computed in running windows using a modification of Welch periodogram in which sufficiently peaked spectra are averaged. Then, respiratory frequency (FR) is estimated from the peaked-conditioned averaged spectra. Results show that respiratory rate is significantly (p < 0.05 according to the Friedman test) higher, while a measure of spectral peakness and the percentage of PSD used to compute (FR) is lower during stress stages than during relax. These results suggest that the respiration-related parameters have potential discrimination power for stress level assessment

EXPLORING THE LINK BETWEEN VOLUNTEERING, WELLBEING, AND POSITIVE PSYCHOLOGY: THE ROLE OF NGOS AND WORK PLACEMENT PROGRAMS

This abstract summarizes recent research on the benefits of volunteering, particularly for students, and highlights its potential positive impact on personal development, skill improvement, and social and psychological well-being. The aim of the study is to show how volunteering can help students develop practical skills, a sense of commitment to social transformation, and a deeper understanding of social issues. The method involves collecting data from students, teachers, and social organizations to evaluate the learning process and the impact of volunteering. The results indicate that volunteering can provide individuals with a sense of purpose, meaning, and social connection, and contribute to their personal and professional growth. The important features of the study include the practical benefits of experiential learning, the value of applying knowledge in a real-world context, and the potential positive impact on personal and social well-being. The original value of the study lies in its emphasis on the potential benefits of volunteering, particularly for students, and its call for further research to obtain a more comprehensive understanding of the benefits of volunteering. The conclusion encourages incorporating learning programs linked to volunteering for promoting personal growth, social responsibility, and well-being

Electrochemical Stability of Rhodium-Platinum Core-Shell Nanoparticles : An Identical Location Scanning Transmission Electron Microscopy Study

Rhodium-platinum core-shell nanoparticles on a carbon support (Rh@Pt/C NPs) are promising candidates as anode catalysts for polymer electrolyte membrane fuel cells. However, their electrochemical stability needs to be further explored for successful application in commercial fuel cells. Here we employ identical location scanning transmission electron microscopy to track the morphological and compositional changes of Rh@Pt/C NPs during potential cycling (10 000 cycles, 0.06-0.8 V, 0.5 HSO) down to the atomic level, which are then used for understanding the current evolution occurring during the potential cycles. Our results reveal a high stability of the Rh@Pt/C system and point toward particle detachment from the carbon support as the main degradation mechanism

Acute stress state classification based on electrodermal activity modeling

Acute stress is a physiological condition that may induce several neural dysfunctions with a significant impact on life quality. Accordingly, it would be important to monitor stress in everyday life unobtrusively and inexpensively. In this paper, we presented a new methodological pipeline to recognize acute stress conditions using electrodermal activity (EDA) exclusively. Particularly, we combined a rigorous and robust model (cvxEDA) for EDA processing and decomposition, with an algorithm based on a support vector machine to classify the stress state at a single- subject level. Indeed, our method, based on a single sensor, is robust to noise, applies a rigorous phasic decomposition, and implements an unbiased multiclass classification. To this end, we analyzed the EDA of 65 volunteers subjected to different acute stress stimuli induced by a modified version of the Trier Social Stress Test. Our results show that stress is successfully detected with an average accuracy of 94.62%. Besides, we proposed a further 4-class pattern recognition system able to distinguish between non-stress condition and three different stressful stimuli achieving an average accuracy as high as 75.00%. These results, obtained under controlled conditions, are the first step towards applications in ecological scenarios

Diversity among maize populations from Spain and the United States for dough rheology and gluten-free breadmaking performance

Maize is used for bakery and for gluten-free food for coeliac patients. Our objective was assessing diversity for dough rheology and breadmaking in maize with different origins, grain types and growth cycles. Endosperm type affected bread crumb colour having dent maize higher L* and a* and instant recovery speed. Population origin affected flotation index, onset pasting temperature, bread crumb colour, hardness and instant recovery speed. Finally, growth cycle affected flotation index, crumb colour L* and a* and cohesiveness. Water-binding capacity, crumb colour and hardness were the most discriminative parameters for maize. The maize population Andaluz/Daxa was the less distant from wheat parameters, and Tremesino was the most different.Research supported by the Spanish Plan for Research and Development (project codes AGL2013-48852-C3-1-R and AGL2014-52928-C2-1-R), Spanish National Research Council (CSIC), and the European Regional Development Fund (FEDER).Peer reviewe

Interaction of vector mesons with baryons and nuclei

After some short introductory remarks on particular issues on the vector mesons in nuclei, in this paper, we present a short review of recent developments concerning the interaction of vector mesons with baryons and with nuclei from a modern perspective using the local hidden gauge formalism for the interaction of vector mesons. We present results for the vector-baryon interaction and in particular for the resonances which appear as composite states, dynamically generated from the interaction of vector mesons with baryons, taking also the mixing of these states with pseudoscalars and baryons into account. We then venture into the charm sector, reporting on hidden charm baryon states around 4400 MeV, generated from the interaction of vector mesons and baryons with charm, which have a strong repercussion on the properties of the J/Psi N interaction. We also address the interaction of K* with nuclei and make suggestions to measure the predicted huge width in the medium by means of transparency ratio. The formalism is extended to study the phenomenon of J/psi suppression in nuclei via J/psi photo-production reactions