Micronized bran enriched fresh egg tagliatelle: significance of gums addition on pasta technological features

[EN] The aim of the work was to produce fibre-enriched fresh pasta based on micronised wheat bran and durum wheat semolina with appropriate techno-functional properties. Wheat semolina was replaced with fine particle size (50% below 75 mu m) wheat bran - up to 11.54% (w/w). A Box-Behnken design with randomised response surface methodology was used to determine a suitable combination of carboxymethylcellulose, xanthan gum and locust bean gum to improve pasta attributes: minimum cooking loss, maximum values for water gain and swelling index, as well as better colour and texture characteristics before and after cooking. The proximate chemical composition of wheat semolina and bran was determined and the microstructure of uncooked pasta was observed as well. From the response surface methodology analysis, it is recommended to use: (i) xanthan gum over 0.6% w/w as it led to bran-enriched pasta with a better developed structure and superior cooking behaviour, (ii) a combination of xanthan gum (0.8% w/w) and carboxymethylcellulose (over 0.6% w/w) to enhance uncooked pasta yellowness.The author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: Authors would like to thank the Conselleria de Empresa, Universidad y Ciencia, Generalitat Valenciana (Spain) for financial support throughout the project AICO/2016/056.Martín-Esparza, M.; Raga-Soriano, A.; González Martínez, MC.; Albors, A. (2018). Micronized bran enriched fresh egg tagliatelle: significance of gums addition on pasta technological features. Food Science and Technology International. 24(4):309-320. https://doi.org/10.1177/1082013217750683S30932024

L´information climatico-météorologique aur touriste. Exploration du cas espagnol

La relevancia que el tiempo y el clima desempeñan en la planificación de los destinos y en la experiencia de viaje, nos advierte de la importancia que adquiere la información climático-meteorológica para el normal desarrollo de la actividad. Proporcionar información adaptada a los distintos usuarios y necesidades, con diferente resolución temporal y espacial, puede ser un elemento clave para el éxito y la sostenibilidad de los destinos turísticos. Este artículo explora, para el caso español, las características y deficiencias existentes en la información climático-meteorológica proporcionada a los turistas. Para ello se analizan los portales de los principales servicios públicos y privados de información climáticometeorológica y los portales promocionales de los destinos españoles a nivel estatal y autonómico. Los resultados indican que la información climático-meteorológica proporcionada a los turistas aunque aprueba los requisitos de disponibilidad, fiabilidad y credibilidad marcados por la OMM, no supera al completo los relativos al criterio de utilidad, por las carencias en la adaptación a las necesidades del turista consumidor.The importance of the weather and climate for the planning of tourist destinations and the overall travel experience highlights the significance of climate and meteorological information for the trouble-free development of these activities. Providing information at different temporal and spatial resolutions that satisfies different users and their varying needs can be essential to ensure the success and sustainability of tourist destinations. This article examines the characteristics and shortcomings of the climate and meteorological information provided to tourists in the Spanish case. In doing so, we analyse the portals of the main public and private climate and meteorological information services and the portals promoting Spain’s tourist destinations at both the national and regional levels. The results indicate that the climate and meteorological information provided to tourists, while fulfilling the requirements of availability, reliability and credibility established by the WMO, fail to fully satisfy utility requirements as it does not always adapt to the needs of the tourist consumer.L’importance du temps et du climat dans la planification des destinations et de l’expérience du voyage nous avise de l’importance qu’acquiert l’information climatico-météorologique pour le développement normal de cette activité. Fournir l’information adaptée aux divers usagers et nécessités, avec différentes résolutions temporelles et spatiales, peut être un élément clé pour le succès et la durabilité des destinations touristiques. Cet article explore, pour le cas espagnol, les caractéristiques ainsi que les déficiences existant dans l’information climatico-météorologique fournie aux touristes. Pour ce faire, il analyse les portails des principaux services publics et privés d’information climatico-météorologique ainsi que les portails promotionnels des destinations espagnoles aux niveaux du pays et des communautés autonomes. Les résultats indiquent que l’information climatico-météorologique fournie aux touristes, bien qu’elle réponde aux conditions de disponibilité, de fiabilité et de crédibilité marqués par l’Organisation météorologique mondiale (OMM), ne dépassent pas l’ensemble de celles relatives au critère d’utilité, à cause des carences en termes d’adaptation aux besoins du touriste consommateur

Assessment of techno-functional and sensory attributes of tiger nut fresh egg tagliatelle

[EN] This work aims to evaluate the effect of tiger nut flour -TNF- (rich in insoluble fiber, minerals and lipids of healthy fatty acid profile) incorporation on the techno-functional and sensory attributes of durum wheat fresh egg tagliatelle. Durum wheat semolina was replaced by 10, 20 and 30% (w/w) of TNF and the resultant tiger nut tagliatelles were compared to traditional pasta (100% durum semolina). The maximum substitution level was chosen in order to obtain tagliatelle with fair techno-functional properties and acceptable sensory quality. In addition, the 30% substitution level assures a product with more than 3% of fiber content. The cooking properties, texture, colour attributes, sensory profile and water uptake kinetics of tagliatelle were evaluated. The proximate chemical composition and particle size distribution of raw materials was assessed as well. The higher cooking loss, water absorption ratios and swelling indexes associated with higher substitution levels of TNF resulted in a darker and stickier product, with a lower firmness, hardness and cohesive structure. The overall acceptability of tiger nut pasta depends more on visual and textural characteristics than on taste. No significant changes on the initial water absorption rate during cooking were observed between the control and tiger nut pasta. (C) 2016 Elsevier Ltd. All rights reserved.Authors would like to thank the Conselleria de Empresa, Universidad y Ciencia (Spain) for financial support throughout the project AICO/2016/056. Also, authors express sincere thanks to Harinas Villamayor S.A., Tigernuts Traders, S.L. and Avicola Llombai S.A. for providing raw materials for conducting this study.Albors, A.; Raigón Jiménez, MD.; García-Martínez, MD.; Martín-Esparza, M. (2016). Assessment of techno-functional and sensory attributes of tiger nut fresh egg tagliatelle. LWT - Food Science and Technology. 74:183-190. doi:10.1016/j.lwt.2016.07.047S1831907

Understanding hydrodechlorination of chloromethanes. Past and future of the technology

Chloromethanes are a group of volatile organic compounds that are harmful to the environment and human health. Abundant studies have verified that hydrodechlorination might be an effective treatment to remove these chlorinated pollutants. The most outstanding advantages of this technique are the moderate operating conditions used and the possibility of obtaining less hazardous valuable products. This review presents a global analysis of experimental and theoretical studies regarding the hydrodechlorination of chloromethanes. The catalysts used and their synthesis methods are summarized. Their physicochemical properties are analyzed in order to deeply understand their influence on the catalytic performance. Moreover, the main causes of the catalyst deactivation are explained, and prevention and regeneration methods are suggested. The reaction systems used and the effect of the operating conditions on the catalytic activity are also analyzed. Besides, the mechanisms and kinetics of the process at the atomic level are reviewed. Finally, a new perspective for the upgrading of chloromethanes, via hydrodechlorination, to valuable hydrocarbons for industry, such as light olefins, is discussedThe authors gratefully acknowledge financial support through research projects SI1/PJI/2019-00487 (Comunidad de Madrid/UAM) and CTM2017-85498-R (FEDER/Ministerio de Ciencia, Innovación y Universidades-Agencia Estatal de Investigación). M. Martín Martínez acknowledges a postdoctoral grant, 2017-T2/AMB-5668, from the Comunidad de Madrid “Atracción de talento investigador” programme. S. Liu acknowledges MINECO for his research grant PRE2018-08442

Bacteriophages in Dairy Industry: PCR Methods as Valuable Tools

Under CC BY 3.0 license. © The Author(s).Microorganisms have been empirically used since ancestral times to produce fermented dairy products from milk. In the actual dair y industry, milk is subjected to large scale fermentation processes that involve microorgan isms mostly belonging to the Lactic Acid Bacteria (LAB) group. Bacteriophages that in fect LAB have been claimed as one of the principal sources of fermentation failure (spo ilage or delay) on the manufacture of many dairy products (Brüssow et al., 1998; Josephsen & Neve, 1998; Garneau & Moineau, 2011). Some estimates assume that virulent phages are the primary direct responsible of the largest-economic loss of dairy factories, since th ey affect negatively up to the 10% of all milk fermentations (Moineau & Levesque, 2005).This work was performed with financial support from the Ministry of Science and Innovation, Spain (AGL2010- 18430). B. del Río an d N. Martínez are beneficiary of a JAE DOC-CSIC contract (Spain). D. M. Linares is beneficiary of a FICYT contract (Asturias, Spain).Peer Reviewe

Depleción tisular de azaperona y su metabolito azaperol tras administración oral de azaperona en cerdo

Azaperone is a butyrophenone tranquilizer for swine. Food producing pigs are particularly sensitive to stress during handling and transport to the abattoir. In vivo, azaperone is partially metabolised to azaperol, a metabolite with pharmacological activity. The high and persistent concentrations of azaperone and azaperol in the injection site contra-indicates the use of azaperone using the intramuscular route for the transport of the food producing animals, pigs, to the slaughterhouse; the oral use could be an alternative to avoid residues at the injection site. The present study determined the tissue depletion of azaperone and its metabolite azaperol after oral administration of the formulation Stresnil®. Male pigs (30-45 kg of body weight) were treated with Stresnil® (single oral dose of 4 mg azaperone/kg body weight) and were sacrificed 6, 24 and 48 hours after the administration. Muscle, skin + fat, liver and kidney were collected from each animal. Azaperone and azaperol were assayed by HPLC after solid phase extraction. The concentrations of the azaperone plus azaperol in all analysed tissues did not exceed to the Maximum Residue Limit (MRL) established by the European Union (100 μg/kg in muscle, liver, kidney and skin plus fat) at any sampling time. As a consequence, from the results obtained in the present study, edible tissues of pigs treated orally with 4 mg/kg azaperone, 6 hours before to the sacrifice, might be acceptable to guarantee safety for the consumers. Nevertheless a withdrawal time of cero hours was estimated by linear regression analysis.Azaperona es un tranquilizante de tipo butirofenona usado en ganado porcino. Los cerdos son particularmente sensibles al estrés durante el manejo y transporte al matadero. La azaperona es parcialmente metabolizada in vivo a azaperol, un metabolito con actividad farmacológica. Las concentraciones altas y persistentes de azaperona y azaperol en el lugar de inyección contraindican el uso de azaperona por vía intramuscular para el transporte de cerdos de producción de carne al matadero; el uso oral podría ser una alternativa para evitar residuos en el lugar de inyección. El presente estudio determinó la depleción en los tejidos de azaperona y su metabolito azaperol después de la administración oral de la formulación Stresnil®. Cerdos machos (30-45 kg de peso corporal) fueron tratados con Stresnil® (dosis oral única de 4 mg azaperona/kg de peso corporal) y se sacrificaron 6, 24 y 48 horas después de la administración. De cada animal se obtuvo músculo, piel + grasa, hígado y riñón. Azaperona y azaperol se analizaron por HPLC tras la extracción en fase sólida. Las concentraciones de azaperona más azaperol en todos los tejidos analizados no superaron el Límite Máximo de Residuos (LMR) establecidos por la Unión Europea (100 mg / kg en el músculo, el hígado, los riñones y la piel + grasa) en ningún momento del muestreo. Como consecuencia, según los resultados obtenidos en el presente estudio, los tejidos comestibles de los cerdos tratados por vía oral con 4 mg/kg de azaperona, 6 horas antes al sacrificio, podrían ser aceptables para garantizar la seguridad de los consumidores. Sin embargo, se estimó un tiempo de espera de cero horas por análisis de regresión lineal.Facultad de Ciencias Veterinaria

La Cueva de Castañar y su centro de interpretación

Comunicación presentada en Cuevatur 2016: VI Congreso Español sobre Cuevas Turísticas, Nerja (Málaga), 2016.[ES] La Cueva de Castañar constituye una cavidad única tanto por la variedad de minerales y formas de sus espeleotemas, como por el tono rojizo de sus paredes. Estas dos características responden a las características de los materiales sobre los que se desarrolla la cueva. Son materiales correspondientes al Ediácarico (635-541 M.a.), que incluyen una amplia variedad de rocas (dolomías, magnesitas, pizarras y areniscas). Estos materiales, muy ricos en magnesio y sílice, son los que se disuelven y alteran para dar lugar a la formación de la cavidad y de sus espeleotemas. La alteración de las pizarras y areniscas, la disolución de las dolomías y magnesitas y la infiltración de arcillas desde el suelo dan lugar a la formación de un fino tapiz de color rojo intenso que se deposita sobre las paredes de la cueva, sobre el que muchas veces nuclean los espeleotemas. La disolución de las dolomías y magnesitas aporta mucho magnesio a las aguas que circulan por la cueva, lo cual favorece la formación no sólo de calcita (que es lo habitual), sino también de aragonito. Pero además la composición de las aguas no se ha mantenido constante, lo que ha favorecido que se produjeran muchas transformaciones entre los minerales ya formados. En definitiva, el amplio espectro mineralógico y las variadas transformaciones mineralógicas que se observan en la cueva, hacen de esta un laboratorio natural y por tanto una cavidad única, que se debe conocer, para así poderla conservar en las mejores condiciones posibles. Estas condiciones son las que hacen que el número de visitantes sea muy limitado, por ello el Centro de Interpretación inaugurado en 2010, cumple sobradamente la labor de dar a conocer los valores únicos de la Cueva de Castañar.[EN] Castañar Cave is a unique cavity due to the variety and morphology of the speleothems it contains, as well as to the red colour of their walls. These characteristics are due to the hostrocks in which it developed, Ediacaric (635-541 M.a) dolostones, magnesites and siliciclastic rocks. These materials very rich in Mg and silica, weather and dissolve to give place to the formation of the cavity and their speleothems. The weathering of the siliciclastic rocks, the dissolution of dolostones and magnesites and the infiltration of the clays from the overlying soil, allows the formation of a thin red (clays and Fe-oxides) layer that coats the cavity, and constitute the nucleation site for many speleothems. The dissolution of dolostones and magnesites supplies Mg to the cave waters enabling the formation not only of calcite, but also aragonite and dolomite (which are rarer in caves). In addition water cave composition has changed over time, allowing many transformations between the previously formed minerals. When relatively more dilute waters prevail aragonite transforms into calcite or even both can dissolve, forming the large pores visible in some speleothems. On the contrary Mg-rich minerals (huntite, dolomite and Mg-rich clays) form in more concentrated waters. In short, the wide mineralogical spectra and their transformations make this cave a unique cavity and a natural lab, whose detailed study will help to preserve it under the best possible conditions. This is why the number of visitors is very limited; however the renewed Centro de Interpretación shows in great detail the characteristics of the Castañar Cave.Este trabajo se incluye en los proyectos: “Estudio ambiental y geológico del Monumento Natural Cueva de Castañar”, financiado por fondos FEADER (contrato Gobierno de Extremadura y CSIC) y CGL2014-54818P del MINECO.Peer reviewe

La Comarca de Las Villuercas

Peer reviewe

The cosmic dawn and the epoch of reionization

In this chapter we briefly describe the physics behind the HI 21 cm line in terms of the interplay of the HI gas with the ionized plasma and the Cosmic Microwave Background, and the different phases the system undergoes as the ambient density and UV background evolve with cosmological time. We also address the problematics associated to the metal enrichment of the IGM and the implications for the models of galaxy formation and evolution. We briefly discuss possible synergies with other reionization probes like E-ELT, JWST and ALMA, and conclude by listing a number of cosmological scenarios describing some type of energetic injection in the Universe, scenarios to whose understanding SKA should be able to (at least partially) contribute.The authors acknowledge partial support from the Spanish Ministerio de Economía y Competitividad (MICINN) through projects AYA2013-48623-C2-2, AYA2007-68058-C03-01, AYA2010-21766-C03-02, AYA2012-30789, and the Consolider-Ingenio project CSD2010-00064 (EPI: Exploring the Physics of Inflation). We also acknowledge the support of the Ramón y Cajal fellowship (RyC 2011 148062) awarded by the Spanish MICINN and the Marie Curie Career Integration Grant (CIG 294183).Peer reviewe

Consideraciones para una óptima salud en el puesto de trabajo

La ergonomía desempeña un papel creciente en la solución del problema de rehabilitación de personas que en una u otra medida han perdido la capacidad de trabajo; también se estudian las aptitudes y peculiaridades psíquicas y físicas de las personas de edad avanzada y de aquellos individuos considerados como trabajadores especialmente sensibles. Por ello los principios ergonómicos se aplican para optimizar las condiciones de trabajo en relación al bienestar de la persona, su salud y su seguridad, sin olvidar la eficiencia tecnológica y económica. El abordaje de los factores de riesgo que intervienen en la producción de problemas de espalda en los profesionales, incluye al ser humano en sentido integral, desde el punto de vista físico, psicológico y social. En nuestro trabajo nos vamos a centrar en los factores físicos principalmente, destacaremos la adopción de posturas forzadas, movimientos bruscos, así como la inadecuada preparación física y el sedentarismo en una profesión sanitaria, la del técnico en transporte sanitario. Pero no debemos dejar de hacer mención de los otros puntos de vista: el estrés laboral, el apremio de tiempo, que da lugar a que se trabaje con mayor ritmo y no precisamente adoptando posiciones correctas. Aspectos relacionados con la satisfacción laboral también acentúan el estrés y la tensión muscular. La ausencia de una formación preventiva adecuada respecto a técnicas de movilización de enfermos. La falta de personal en los centros de trabajo, que implican una sobrecarga; el deficiente o nulo uso de medios mecánicos adecuadamente diseñados desde el punto de vista ergonómico.Ergonomics plays an increasing role in solving the problem of rehabilitation of people have lost the ability to work, it also examines the skills and mental and physical peculiarities of the elderly and those individuals considered workers are particularly sensitive. Therefore apply ergonomic principles to optimize the conditions of work for the welfare of the person, their health and safety, not forgetting the technological and economic efficiency. The approach of the risk factors involved in the production of back problems in the professionals, including the human being in integral sense from the standpoint of physical, psychological and social. In our work we focus mainly on physical factors, we will highlight the adoption of awkward postures, sudden movements, as well as inadequate physical fitness and physical inactivity in a health profession, the technician in health transport. But we must not fail to mention the other points of view: work stress, time pressure, which leads you to work with greater pace and not just taking proper positions. Aspects related to job satisfaction also accentuate stress and muscle tension. The absence of adequate preventive training on techniques of mobilization of patients. The lack of staff in the workplace, resulting in an overload, the poor or no use of properly designed mechanical means from the ergonomic standpoint.peerReviewe