Foreign Direct Investment: International Strategies by Business Groups

This research analyses the decision of foreign direct investment (FDI) followed by business groups, identifies two forms: acquisition and minority purchase of foreign company shares. Analyses how it affects the performance of such groups. Also includes the concentration of property since it forms part of corporate governance. In order to achieve this, a data panel analysis with information of 39 business groups and a total of 3,443 subsidiaries and that have also made FDI in a period ranging from 2012 to 2015. The findings were that the minority purchase of shares achieves a positive relationship with performance and clearly shows that the company's concentrated ownership has a negative relation to performance.

Análisis de las precipitaciones máximas diarias y sus condiciones sinópticas en el Mediterráneo Occidental en 1924

En este Trabajo Fin de Grado (TFG) se han estudiado eventos climatológicos extraordinarios relacionados con las precipitaciones. Es un análisis basado en la selección de observatorios que han registrado precipitaciones máximas diarias superiores a 70 mm a lo largo del año 1924 en el territorio español peninsular e Islas Baleares. La información empleada procede de los Libros Resúmenes Anuales publicados por el Servicio Nacional de Meteorología.El desarrollo del TFG incluye tareas de digitalización, representación cartográfica de la información y una interpretación posterior de la distribución espaciotemporal y condiciones sinópticas propias de cada evento. Dicho análisis se ha llevado a cabo considerando las condiciones reflejadas en los documentos de reanálisis del siglo XX, que abarcan aspectos como la presión atmosférica a diferentes niveles, la humedad relativa y específica y dirección de los vientos, entre otros.Los resultados obtenidos han permitido identificar un total de 10 eventos en el año 1924, cuya distribución geográfica y cantidades de precipitación varían considerablemente. A pesar de ello, se observan una serie de patrones que permiten relacionar las lluvias con las direcciones predominantes de flujo y condiciones de la atmósfera en un momento dado. <br /

Runoff Pollution Treatment Using An Up-Flow Equipment With Limestone And Geotextil filtration media

Runoff drags pollutant from different urban surfaces causing diffuse pollution in natural or artificial water bodies. To solve this problem, several solutions have been developed to purify the run-off water before the final spill, but still it is necessary to improve the applicability and efficiency of these systems. The project that is presented in this paper is focused on developing a System for Catchment, Pre-treatment and Treatment (SCPT) of contaminated runoff coming from impervious surfaces. The concept of SCPT is an on-line, up-flow filtration system, with the main elements of pervious pavements, which are being geotextiles and open grade gravel. The objectives of this research are to determine the influence of the main factors that affect SCPT efficiency and to evaluate the effects of SCPT long term use in its operational behavior

Ensemble of one-class classifiers for personal risk detection based on wearable sensor data

This study introduces the One-Class K-means with Randomly-projected features Algorithm (OCKRA). OCKRA is an ensemble of one-class classifiers built over multiple projections of a dataset according to random feature subsets. Algorithms found in the literature spread over a wide range of applications where ensembles of one-class classifiers have been satisfactorily applied; however, none is oriented to the area under our study: personal risk detection. OCKRA has been designed with the aim of improving the detection performance in the problem posed by the Personal RIsk DEtection(PRIDE) dataset. PRIDE was built based on 23 test subjects, where the data for each user were captured using a set of sensors embedded in a wearable band. The performance of OCKRA was compared against support vector machine and three versions of the Parzen window classifier. On average, experimental results show that OCKRA outperformed the other classifiers for at least 0.53% of the area under the curve (AUC). In addition, OCKRA achieved an AUC above 90% for more than 57% of the users

Improving antioxidant properties and probiotic effect of clementine juice inoculated with Lactobacillus salivarius spp. salivarius (CECT 4063) by trehalose addition and/or subletal homogenisation

[EN] This study evaluates the effect of trehalose addition (10% or 20%, w/w) and/or sublethal homogenisation (25-150 MPa) on antioxidants content (vitamin C, total phenols and flavonoids) and activity (measured both by ABTS-TEAC and DPPH assays), as well as on microbial counts and survival to in vitro digestion of clementine juice inoculated with Lactobacillus salivarius spp. salivarius. Particle size, vacuum impregnation parameters and anti-Helicobacter pylori effect were also measured. Incubation with the probiotic improved the antioxidant properties of the juice. Homogenisation pressures below 100 MPa following incubation increased both the probiotic counts in the juice and its antioxidants bioaccesibility. Adding 10% (w/w) of trehalose to the juice was effective in preventing these bioactive compounds deterioration under adverse conditions. Once homogenised, liquids containing 10% (w/w) of trehalose became as able as those without trehalose to enter a food solid matrix. Inhibition of Helicobacter pylori growth was evident in all probiotic beverages.This research has been carried out with the financing granted by the Generalitat Valenciana for project GV/2015/066 "Improving the functional quality of a snack with probiotic effect and antioxidant properties through the incorporation of trehalose and the application of high homogenisation pressures".Barrera Puigdollers, C.; Burca, C.; Betoret, E.; García Hernández, J.; Hernández Pérez, M.; Betoret Valls, N. (2019). Improving antioxidant properties and probiotic effect of clementine juice inoculated with Lactobacillus salivarius spp. salivarius (CECT 4063) by trehalose addition and/or subletal homogenisation. International Journal of Food Science & Technology. 54(6):2109-2122. https://doi.org/10.1111/ijfs.14116S21092122546Aiba, Y., Suzuki, N., Kabir, A. M. A., Takagi, A., & Koga, Y. (1998). Lactic acid-mediated suppression of Helicobacter pylori by the oral administration of Lactobacillus salivarius as a probiotic in a gnotobiotic murine model. The American Journal of Gastroenterology, 93(11), 2097-2101. doi:10.1111/j.1572-0241.1998.00600.xAnekella, K., & Orsat, V. (2013). Optimization of microencapsulation of probiotics in raspberry juice by spray drying. LWT - Food Science and Technology, 50(1), 17-24. doi:10.1016/j.lwt.2012.08.003ANKOLEKAR, C., JOHNSON, K., PINTO, M., JOHNSON, D., LABBE, R. G., GREENE, D., & SHETTY, K. (2011). FERMENTATION OF WHOLE APPLE JUICE USINGLACTOBACILLUS ACIDOPHILUSFOR POTENTIAL DIETARY MANAGEMENT OF HYPERGLYCEMIA, HYPERTENSION, AND MODULATION OF BENEFICIAL BACTERIAL RESPONSES. Journal of Food Biochemistry, 36(6), 718-738. doi:10.1111/j.1745-4514.2011.00596.xAtarés, L., Chiralt, A., & González-Martínez, C. (2009). Effect of the impregnated solute on air drying and rehydration of apple slices (cv. Granny Smith). Journal of Food Engineering, 91(2), 305-310. doi:10.1016/j.jfoodeng.2008.09.008Basson, A., Flemming, L. A., & Chenia, H. Y. (2007). Evaluation of Adherence, Hydrophobicity, Aggregation, and Biofilm Development of Flavobacterium johnsoniae-Like Isolates. Microbial Ecology, 55(1), 1-14. doi:10.1007/s00248-007-9245-yBermejo, A., & Cano, A. (2012). Analysis of Nutritional Constituents in Twenty Citrus Cultivars from the Mediterranean Area at Different Stages of Ripening. Food and Nutrition Sciences, 03(05), 639-650. doi:10.4236/fns.2012.35088Betoret, N., Puente, L., Dı́az, M. ., Pagán, M. ., Garcı́a, M. ., Gras, M. ., … Fito, P. (2003). Development of probiotic-enriched dried fruits by vacuum impregnation. Journal of Food Engineering, 56(2-3), 273-277. doi:10.1016/s0260-8774(02)00268-6Betoret, E., Betoret, N., Carbonell, J. V., & Fito, P. (2009). Effects of pressure homogenization on particle size and the functional properties of citrus juices. Journal of Food Engineering, 92(1), 18-23. doi:10.1016/j.jfoodeng.2008.10.028Betoret, E., Sentandreu, E., Betoret, N., & Fito, P. (2012). Homogenization pressures applied to citrus juice manufacturing. Functional properties and application. Journal of Food Engineering, 111(1), 28-33. doi:10.1016/j.jfoodeng.2012.01.035Betoret, E., Betoret, N., Arilla, A., Bennár, M., Barrera, C., Codoñer, P., & Fito, P. (2012). No invasive methodology to produce a probiotic low humid apple snack with potential effect against Helicobacter pylori. Journal of Food Engineering, 110(2), 289-293. doi:10.1016/j.jfoodeng.2011.04.027Betoret, E., Betoret, N., Castagnini, J. M., Rocculi, P., Dalla Rosa, M., & Fito, P. (2015). Analysis by non-linear irreversible thermodynamics of compositional and structural changes occurred during air drying of vacuum impregnated apple (cv. Granny smith): Calcium and trehalose effects. Journal of Food Engineering, 147, 95-101. doi:10.1016/j.jfoodeng.2014.09.028Betoret, E., Calabuig-Jiménez, L., Patrignani, F., Lanciotti, R., & Dalla Rosa, M. (2017). Effect of high pressure processing and trehalose addition on functional properties of mandarin juice enriched with probiotic microorganisms. LWT - Food Science and Technology, 85, 418-422. doi:10.1016/j.lwt.2016.10.036Brand-Williams, W., Cuvelier, M. E., & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology, 28(1), 25-30. doi:10.1016/s0023-6438(95)80008-5Burns, P. G., Patrignani, F., Tabanelli, G., Vinderola, G. C., Siroli, L., Reinheimer, J. A., … Lanciotti, R. (2015). Potential of high pressure homogenisation on probiotic Caciotta cheese quality and functionality. Journal of Functional Foods, 13, 126-136. doi:10.1016/j.jff.2014.12.037Chaikham, P. (2015). Stability of probiotics encapsulated with Thai herbal extracts in fruit juices and yoghurt during refrigerated storage. Food Bioscience, 12, 61-66. doi:10.1016/j.fbio.2015.07.006Chen, M., & Mustapha, A. (2012). Survival of freeze-dried microcapsules of α-galactosidase producing probiotics in a soy bar matrix. Food Microbiology, 30(1), 68-73. doi:10.1016/j.fm.2011.10.017Cho, K. M., Lee, J. H., Yun, H. D., Ahn, B. Y., Kim, H., & Seo, W. T. (2011). Changes of phytochemical constituents (isoflavones, flavanols, and phenolic acids) during cheonggukjang soybeans fermentation using potential probiotics Bacillus subtilis CS90. Journal of Food Composition and Analysis, 24(3), 402-410. doi:10.1016/j.jfca.2010.12.015Chung, I.-M., Seo, S.-H., Ahn, J.-K., & Kim, S.-H. (2011). Effect of processing, fermentation, and aging treatment to content and profile of phenolic compounds in soybean seed, soy curd and soy paste. Food Chemistry, 127(3), 960-967. doi:10.1016/j.foodchem.2011.01.065Carmen Collado, M., & Hernández, M. (2007). Identification and differentiation of Lactobacillus, Streptococcus and Bifidobacterium species in fermented milk products with bifidobacteria. Microbiological Research, 162(1), 86-92. doi:10.1016/j.micres.2006.09.007Collado, M. C., Moreno, Y., Hernández, E., Cobo, J. M., & Hernández, M. (2005). Note. In Vitro Viability of Bifidobacterium Strains Isolated from Commercial Dairy Products Exposed to Human Gastrointestinal Conditions. Food Science and Technology International, 11(4), 307-314. doi:10.1177/1082013205056559Corredig, M., Kerr, W., & Wicker, L. (2001). Particle Size Distribution of Orange Juice Cloud after Addition of Sensitized Pectin. Journal of Agricultural and Food Chemistry, 49(5), 2523-2526. doi:10.1021/jf001087aCROWE, J. H., CROWE, L. M., & CHAPMAN, D. (1984). Preservation of Membranes in Anhydrobiotic Organisms: The Role of Trehalose. Science, 223(4637), 701-703. doi:10.1126/science.223.4637.701Dueñas, M., Fernández, D., Hernández, T., Estrella, I., & Muñoz, R. (2004). Bioactive phenolic compounds of cowpeas (Vigna sinensisL). Modifications by fermentation with natural microflora and withLactobacillus plantarumATCC 14917. Journal of the Science of Food and Agriculture, 85(2), 297-304. doi:10.1002/jsfa.1924Fabroni, S., Romeo, F. V., & Rapisarda, P. (2016). Nutritional Composition of Clementine ( Citrus x clementina ) Cultivars. Nutritional Composition of Fruit Cultivars, 149-172. doi:10.1016/b978-0-12-408117-8.00007-6Fito, P., Chiralt, A., Barat, J. M., Andrés, A., Martı́nez-Monzó, J., & Martı́nez-Navarrete, N. (2001). Vacuum impregnation for development of new dehydrated products. Journal of Food Engineering, 49(4), 297-302. doi:10.1016/s0260-8774(00)00226-0Martins, E. M. F., Ramos, A. M., Vanzela, E. S. L., Stringheta, P. C., de Oliveira Pinto, C. L., & Martins, J. M. (2013). Products of vegetable origin: A new alternative for the consumption of probiotic bacteria. Food Research International, 51(2), 764-770. doi:10.1016/j.foodres.2013.01.047García-Hernández, J., Moreno, Y., Chuan, C., & Hernández, M. (2012). In VivoStudy of the Survival ofLactobacillus delbrueckisubsp.bulgaricusCECT 4005T andStreptococcus thermophilusCECT 801 by DVC-FISH after Consumption of Fermented Milk. Journal of Food Science, 77(10), M593-M597. doi:10.1111/j.1750-3841.2012.02918.xGarcía-Hernández, J., Hernández-Pérez, M., Peinado, I., Andrés, A., & Heredia, A. (2018). Tomato-antioxidants enhance viability of L. reuteri under gastrointestinal conditions while the probiotic negatively affects bioaccessibility of lycopene and phenols. Journal of Functional Foods, 43, 1-7. doi:10.1016/j.jff.2017.12.052Hole, A. S., Rud, I., Grimmer, S., Sigl, S., Narvhus, J., & Sahlstrøm, S. (2012). Improved Bioavailability of Dietary Phenolic Acids in Whole Grain Barley and Oat Groat following Fermentation with Probiotic Lactobacillus acidophilus, Lactobacillus johnsonii, and Lactobacillus reuteri. Journal of Agricultural and Food Chemistry, 60(25), 6369-6375. doi:10.1021/jf300410hKaushik, J. K., & Bhat, R. (2003). Why Is Trehalose an Exceptional Protein Stabilizer? Journal of Biological Chemistry, 278(29), 26458-26465. doi:10.1074/jbc.m300815200Umer Khan, S. (2014). Probiotics in dairy foods: a review. Nutrition & Food Science, 44(1), 71-88. doi:10.1108/nfs-04-2013-0051LANCIOTTI, R., PATRIGNANI, F., IUCCI, L., SARACINO, P., & GUERZONI, M. (2007). Potential of high pressure homogenization in the control and enhancement of proteolytic and fermentative activities of some Lactobacillus species. Food Chemistry, 102(2), 542-550. doi:10.1016/j.foodchem.2006.06.043Lin, W.-H., Wu, C.-R., Fang, T. J., Guo, J.-T., Huang, S.-Y., Lee, M.-S., & Yang, H.-L. (2011). Anti-Helicobacter pylori activity of fermented milk with lactic acid bacteria. Journal of the Science of Food and Agriculture, 91(8), 1424-1431. doi:10.1002/jsfa.4327Luximon-Ramma, A., Bahorun, T., Crozier, A., Zbarsky, V., Datla, K. P., Dexter, D. T., & Aruoma, O. I. (2005). Characterization of the antioxidant functions of flavonoids and proanthocyanidins in Mauritian black teas. Food Research International, 38(4), 357-367. doi:10.1016/j.foodres.2004.10.005Manojlović, V., Nedović, V. A., Kailasapathy, K., & Zuidam, N. J. (2009). Encapsulation of Probiotics for use in Food Products. Encapsulation Technologies for Active Food Ingredients and Food Processing, 269-302. doi:10.1007/978-1-4419-1008-0_10Mansure, J. J. ., Panek, A. D., Crowe, L. M., & Crowe, J. H. (1994). Trehalose inhibits ethanol effects on intact yeast cells and liposomes. Biochimica et Biophysica Acta (BBA) - Biomembranes, 1191(2), 309-316. doi:10.1016/0005-2736(94)90181-3Da Costa Morato Nery, D., da Silva, C. G., Mariani, D., Fernandes, P. N., Pereira, M. D., Panek, A. D., & Eleutherio, E. C. A. (2008). The role of trehalose and its transporter in protection against reactive oxygen species. Biochimica et Biophysica Acta (BBA) - General Subjects, 1780(12), 1408-1411. doi:10.1016/j.bbagen.2008.05.011Ohtake, S., & Wang, Y. J. (2011). Trehalose: Current Use and Future Applications. Journal of Pharmaceutical Sciences, 100(6), 2020-2053. doi:10.1002/jps.22458Oku, K., Kurose, M., Kubota, M., Fukuda, S., Kurimoto, M., Tujisaka, Y., … Sakurai, M. (2005). Combined NMR and Quantum Chemical Studies on the Interaction between Trehalose and Dienes Relevant to the Antioxidant Function of Trehalose. The Journal of Physical Chemistry B, 109(7), 3032-3040. doi:10.1021/jp045906wPatrignani, F., Vannini, L., Kamdem, S. L. S., Lanciotti, R., & Guerzoni, M. E. (2009). Effect of high pressure homogenization on Saccharomyces cerevisiae inactivation and physico-chemical features in apricot and carrot juices. International Journal of Food Microbiology, 136(1), 26-31. doi:10.1016/j.ijfoodmicro.2009.09.021Pirbaglou, M., Katz, J., de Souza, R. J., Stearns, J. C., Motamed, M., & Ritvo, P. (2016). Probiotic supplementation can positively affect anxiety and depressive symptoms: a systematic review of randomized controlled trials. Nutrition Research, 36(9), 889-898. doi:10.1016/j.nutres.2016.06.009Homayouni Rad, A., Torab, R., Mortazavian, A. M., Mehrabany, E. V., & Mehrabany, L. V. (2013). Can probiotics prevent or improve common cold and influenza? Nutrition, 29(5), 805-806. doi:10.1016/j.nut.2012.10.009Ranadheera, R. D. C. S., Baines, S. K., & Adams, M. C. (2010). Importance of food in probiotic efficacy. Food Research International, 43(1), 1-7. doi:10.1016/j.foodres.2009.09.009Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26(9-10), 1231-1237. doi:10.1016/s0891-5849(98)00315-3Rivera-Espinoza, Y., & Gallardo-Navarro, Y. (2010). Non-dairy probiotic products. Food Microbiology, 27(1), 1-11. doi:10.1016/j.fm.2008.06.008Rouxinol-Dias, A. L., Pinto, A. R., Janeiro, C., Rodrigues, D., Moreira, M., Dias, J., & Pereira, P. (2016). Probiotics for the control of obesity – Its effect on weight change. Porto Biomedical Journal, 1(1), 12-24. doi:10.1016/j.pbj.2016.03.005SALVATORI, D., ANDRÉS, A., CHIRALT, A., & FITO, P. (1998). THE RESPONSE OF SOME PROPERTIES OF FRUITS TO VACUUM IMPREGNATION. Journal of Food Process Engineering, 21(1), 59-73. doi:10.1111/j.1745-4530.1998.tb00439.xSanders, M. E. (2008). Probiotics: Definition, Sources, Selection, and Uses. Clinical Infectious Diseases, 46(s2), S58-S61. doi:10.1086/523341Shah, N. P., Ding, W. K., Fallourd, M. J., & Leyer, G. (2010). Improving the Stability of Probiotic Bacteria in Model Fruit Juices Using Vitamins and Antioxidants. Journal of Food Science, no-no. doi:10.1111/j.1750-3841.2010.01628.xTabanelli, G., Burns, P., Patrignani, F., Gardini, F., Lanciotti, R., Reinheimer, J., & Vinderola, G. (2012). Effect of a non-lethal High Pressure Homogenization treatment on the in vivo response of probiotic lactobacilli. Food Microbiology, 32(2), 302-307. doi:10.1016/j.fm.2012.07.004Tabanelli, G., Patrignani, F., Vinderola, G., Reinheimer, J. A., Gardini, F., & Lanciotti, R. (2013). Effect of sub-lethal high pressure homogenization treatments on the in vitro functional and biological properties of lactic acid bacteria. LWT - Food Science and Technology, 53(2), 580-586. doi:10.1016/j.lwt.2013.03.013Wolkers, W. F., Walker, N. J., Tablin, F., & Crowe, J. H. (2001). Human Platelets Loaded with Trehalose Survive Freeze-Drying. Cryobiology, 42(2), 79-87. doi:10.1006/cryo.2001.230

Electrochemical behaviour of copper in aqueous moderate alkaline media, containing sodium carbonate and bicarbonate, and sodium perchlorate

The voltammetric polarization of Cu specimens in Na2CO3, NaHCO3 and NaClO4 solutions (8-12pH range) has been investigated. Voltammetry data were complemented with SEM and electron microprobe analysis. Results are found to be in agreement with the passivation model developed for Cu in plain NaOH solutions. For the latter the process can be described in terms of two steps, namely, at low potentials the initial formation of a Cu2O thin layer followed by the growth of a massive Cu2O layer, and at higher potentials the appearance of a CuO-Cu(OH)2 layer. These processes are accompanied by the formation of soluble Cu species. Beyond a certain potential which increases with the solution pH, copper pitting takes place. This model can be extended to Cu in carbonate/bicarbonate containing solutions by considering that Cu carbonates precipitate as long as soluble ionic Cu species are produced, without interfering appreciably with the formation of Cu oxides. The appearance of copper carbonate species is enhanced when pitting corrosion sets in. The precipitation of Cu carbonates occurs principally around pits. Cu pitting, although it is observed for all solutions, becomes more noticeable at the lowest pH values. At a constant pH, the density of pits increases in the order NaClO4 > NaHCO3 > Na2CO3. The influence of the electrolyte composition on Cu pitting is closely related to the blockage capability for pit nucleation and growth of the corresponding copper salts. Passivation in the Cu2O-Cu(OH)2 region hinders pitting corrosion.Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas (INIFTA)Facultad de Ciencias Exacta

Electrochemical behaviour of copper in aqueous moderate alkaline media, containing sodium carbonate and bicarbonate, and sodium perchlorate

The voltammetric polarization of Cu specimens in Na2CO3, NaHCO3 and NaClO4 solutions (8-12pH range) has been investigated. Voltammetry data were complemented with SEM and electron microprobe analysis. Results are found to be in agreement with the passivation model developed for Cu in plain NaOH solutions. For the latter the process can be described in terms of two steps, namely, at low potentials the initial formation of a Cu2O thin layer followed by the growth of a massive Cu2O layer, and at higher potentials the appearance of a CuO-Cu(OH)2 layer. These processes are accompanied by the formation of soluble Cu species. Beyond a certain potential which increases with the solution pH, copper pitting takes place. This model can be extended to Cu in carbonate/bicarbonate containing solutions by considering that Cu carbonates precipitate as long as soluble ionic Cu species are produced, without interfering appreciably with the formation of Cu oxides. The appearance of copper carbonate species is enhanced when pitting corrosion sets in. The precipitation of Cu carbonates occurs principally around pits. Cu pitting, although it is observed for all solutions, becomes more noticeable at the lowest pH values. At a constant pH, the density of pits increases in the order NaClO4 > NaHCO3 > Na2CO3. The influence of the electrolyte composition on Cu pitting is closely related to the blockage capability for pit nucleation and growth of the corresponding copper salts. Passivation in the Cu2O-Cu(OH)2 region hinders pitting corrosion.Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas (INIFTA)Facultad de Ciencias Exacta

Antioxidants Bioaccessibility and Lactobacillus salivarius (CECT 4063) Survival Following the In Vitro Digestion of Vacuum Impregnated Apple Slices: Effect of the Drying Technique, the Addition of Trehalose, and High-Pressure Homogenization

[EN] To benefit the health of consumers, bioactive compounds must reach an adequate concentration at the end of the digestive process. This involves both an effective release from the food matrix where they are contained and a high resistance to exposure to gastrointestinal conditions. Accordingly, this study evaluates the impact of trehalose addition (10% w/w) and homogenization (100 MPa), together with the structural changes induced in vacuum impregnated apple slices (VI) by air-drying (AD) and freeze-drying (FD), on Lactobacillus salivarius spp. salivarius (CECT 4063) survival and the bioaccessibility of antioxidants during in vitro digestion. Vacuum impregnated apple slices conferred maximum protection to the lactobacillus strain during its passage through the gastrointestinal tract, whereas drying with air reduced the final content of the living cells to values below 10 cfu/g. The bioaccessibility of antioxidants also reached the highest values in the VI samples, in which the release of both the total phenols and total flavonoids to the liquid phase increased with in vitro digestion. The addition of trehalose and homogenization at 100 MPa increased the total bioaccessibility of antioxidants in FD and AD apples and the total bioaccessibility of flavonoids in the VI samples. Homogenizing at 100 MPa also increased the survival of L. salivarius during in vitro digestion in FD samples.This research was funded by Generalitat Valenciana, project reference GV/2015/066 entitled Mejora de la calidad funcional de un snack con efecto probiótico y antioxidante mediante la incorporación de trehalosa y la aplicación de altas presiones de homogeneización.Burca-Busaga, CG.; Betoret Valls, N.; Seguí Gil, L.; García Hernández, J.; Hernández Pérez, M.; Barrera Puigdollers, C. (2021). Antioxidants Bioaccessibility and Lactobacillus salivarius (CECT 4063) Survival Following the In Vitro Digestion of Vacuum Impregnated Apple Slices: Effect of the Drying Technique, the Addition of Trehalose, and High-Pressure Homogenization. Foods. 10(9):1-15. https://doi.org/10.3390/foods10092155S11510

DISEÑO DE UN ACCIONAMIENTO ELECTRONICO DE VELOCIDAD ROTACIONAL PARA UN SERVOMOTOR EC DE BAJA POTENCIA (DESIGN OF A ROTATIONAL SPEED ELECTRONIC DRIVE FOR A LOW POWER EC SERVOMOTOR)

ResumenEl objetivo de este artículo es documentar el diseño de un dispositivo electrónico que sea capaz de controlar la velocidad rotacional de un servo motor sin escobillas EC (electrónicamente conmutado) de baja potencia. Para el desarrollo de la propuesta electrónica de control se siguió una metodología dividida en 4 etapas, en las cuales se presenta el análisis de los parámetros máximos de voltaje, corriente y velocidad del servomotor, la selección y análisis de hardware, determinación del diseño electrónico que deberá ser capaz de cumplir con los requisitos de control de velocidad. La construcción del dispositivo tiene como objetivo evaluar las propiedades de control como conmutación de un módulo de control trifásico para un servomotor EC, obteniendo un diseño eficiente, compacto y robusto; llevando a cabo un esquema de diseño basado en el aislamiento electrónico de señales de control y de potencia.Palabras clave: Controlador, Electrónica, Servomotor, Velocidad rotacional.Abstract  The purpose of this article is to document the design of an electronic device that is capable of controlling the rotational speed of a low-power EC (electronically switched) brushless servo motor. For the development of the electronic control proposal, a methodology divided into 4 stages will be followed, in which the analysis of the maximum parameters of voltage, current and speed of the servomotor, the selection and analysis of hardware, configuration of the electronic design that Must be able to meet the speed control requirements. The construction of the device aims to evaluate the control properties such as switching of a three-phase control module for an EC servomotor, obtaining an efficient, compact and robust design; It requires a design scheme line based on the electronic isolation of control and power signals.Keywords: Controller, Electronic, Servomotor, Rotational Spee

True vertical validation in facial orthognathic surgery planning

Objectives: To validate the effectiveness of the original standards of True Vertical (TV) Subnasal Line in orthognatic surgery planning. The present study evaluates the changes occurring in patients with skeletal Class II alterations programmed for orthognathic surgery with a view to improving their facial profile. Study desing: We showed a series of black profiles (composed by a first control group of subjects with normal occlusion, and another two additional groups comprised patients before -Group 2- and after orthognatic surgical correction of Class II malocclusion -Group 3-) for three groups of observers (orthodontists, surgeons and laypeople). The facial images became black silhouettes in order to determine a series of parameters (including aesthetic assessment) by means of the observers. Their observation were assessed using a 5-point Likert scale. Results: The sample was composed of 52 profile's subjects who were tested for a total of 72 observers. Aesthetic assessment yielded mean scores of 2.57, 1.67 and 2.46 for groups 1, 2 and 3, respectively. There was a statistically significant difference (p<0.001) between group 1 versus group 2. There were no significant differences in terms of observer assessment of aesthetics, with the exception of a wider perception range among the orthodontists. Regarding the studied profile measures, significant differences were recorded for point B' and Pg' (p<0.02) between groups 2 and 3 (i.e., pre- versus post-surgery). Conclusions: The results of our study suggest the subnasale vertical and sagittal measures of the lower third of the face are decisive in facial aesthetics, and therefore also for the planning of orthognathic surgery. Consequently, these aesthetic parameters can be used as an objective tool for the planning of orthodontic treatment