KPI de creación de valor a largo plazo y marca corporativa para el ‘management’: reflexiones sobre la situación en España y propuesta de indicadores

La gestión de la marca corporativa puede suponer una variable estratégica en el proceso de creación de valor de una compañía y de generación de ventaja competitiva. En la actualidad se considera que la utilización de indicadores de medida de esta y otras variables estratégicas es necesaria para el éxito de la gestión empresarial. Sin embargo, los que tradicionalmente tienen que ver con medidas de aspectos económico financieras no siempre son suficientes para colaborar en el proceso de toma de decisiones estratégicas. Se requiere el complemento de otros indicadores de carácter no financiero que contribuyan a reflejar el valor global de la organización. El presente artículo es el resultado de una investigación basada en una extensa revisión bibliográfica que persigue reflexionar sobre los indicadores de desempeño de valor de la marca corporativa ya existente y su potencial contribución en este proceso, destacando especialmente aquellos que puedan proporcionar información complementaria para la comunidad financiera. Así se ha elaborado, en una primera aproximación, una short list de los indicadores considerados más relevantes en la actualidad.The corporate brand management becomes a strategic level in the value creation process and in the generation of a competitive advantage of a company. Using measurement indicators is the key to successful business management. However, those who offer economic results are mainly used nowadays although they are not always enough to help in making strategic decisions. They require the complement of other indicators, non-financial, which reflect the corporate brand performance. The present article is the result of a thorough investigation which invites to reflect on the existing value performance indicators and their usefulness, specially taking care of those who can provide additional information to the financial community. A top ten of the most relevant is also extracted

Biomonitores de la contaminación costera con referencia a las costas mexicanas: una revisión sobre los organismos utilizados

Approximately, since four decades ago, the environmental monitoring began in the marine and coastal environments, utilizing organisms, usually bivalve molluscs as a strategy to know the degree of pollution that prevailed in such ecosystems. Thus, by means of the analysis of tissues have been established the bioavailability and the concentrations of contaminants introduced in such environments (e.g. heavy metals, polycyclic aromatic hydrocarbons, organochlorine compounds, etc.). Moreover of bivalve molluscs, there are different groups of organisms that have been used for such purposes, which have been demonstrated to have certain characteristics suitable for their utilization as biomonitors. However, mussels, oysters and clams constitute a group that meet much of these features, and, therefore, there is an increased number of papers in the literature about the use of this group of organisms. In Mexico, several research groups have also used this biomonitoring strategy to evaluate the contamination of the coastal zone; various species have been identified to be used as biomonitors (e.g., Crassostrea gigas, C. iridescens, C. corteziensis, C. palmula, C. virginica, Mytilus californianus, Mytella strigata, Megapitaria squalida, Chione californiensis, Rangia cuneata and Polymesoda caroliniana), however, still relatively few studies have been conducted (38 papers from 1998 to 2010 in the Elseviers Scopus database) and there are even areas of the coastal zone where such studies are inexistent.Desde hace aproximadamente cuatro décadas se comenzaron a realizar estudios de monitoreo en los ambientes marinos y costeros utilizando organismos, generalmente moluscos bivalvos, como estrategia para tener un mejor conocimiento del grado de contaminación que prevalece en tales ecosistemas. Así, mediante el análisis de sus tejidos se han determinado la biodisponibilidad y las concentraciones de diversas sustancias (e.g., metales pesados, hidrocarburos aromáticos policíclicos, radionúclidos, compuestos organoclorados, etc.). Además de los moluscos bivalvos, existen diferentes grupos de organismos que se han empleado para tales fines, los cuales presentan ciertas características idóneas para su uso como biomonitores. Sin embargo, los mejillones, ostiones y almejas son el grupo que mejor cumple con una gran parte de estas características y, por lo tanto, de los que existe un mayor número de trabajos publicados. En México, se ha aplicado también la estrategia del biomonitoreo para evaluar la contaminación de la zona costera; se tienen identificadas varias especies que pueden ser utilizadas como biomonitores (e.g., Crassostrea gigas, C. iridescens, C. corteziensis, C. palmula, C. virginica, Mytilus californianus, Mytella strigata, Megapitaria squalida, Chione californiensis, Rangia cuneata y Polymesoda caroliniana), sin embargo, aún son relativamente pocos los trabajos que se han realizado (38 artículos de 1998 a 2010 en la base de datos Scopus de Elsevier) y hay, incluso, áreas de la zona costera en las que son inexistentes este tipo de estudios

Lobos

Universidad de Sevilla. Grado en Bellas Arte

Associated bacteria affect sexual reproduction by altering gene expression and metabolic processes in a biofilm inhabiting diatom

Diatoms are unicellular algae with a fundamental role in global biogeochemical cycles as major primary producers at the base of aquatic food webs. In recent years, chemical communication between diatoms and associated bacteria has emerged as a key factor in diatom ecology, spurred by conceptual and technological advancements to study the mechanisms underlying these interactions. Here, we use a combination of physiological, transcriptomic, and metabolomic approaches to study the influence of naturally coexisting bacteria, Maribacter sp. and Roseovarius sp., on the sexual reproduction of the biofilm inhabiting marine pennate diatom Seminavis robusta. While Maribacter sp. severely reduces the reproductive success of S. robusta cultures, Roseovarius sp. slightly enhances it. Contrary to our expectation, we demonstrate that the effect of the bacterial exudates is not caused by altered cell-cycle regulation prior to the switch to meiosis. Instead, Maribacter sp. exudates cause a reduced production of diproline, the sexual attraction pheromone of S. robusta. Transcriptomic analyses show that this is likely an indirect consequence of altered intracellular metabolic fluxes in the diatom, especially those related to amino acid biosynthesis, oxidative stress response, and biosynthesis of defense molecules. This study provides the first insights into the influence of bacteria on diatom sexual reproduction and adds a new dimension to the complexity of a still understudied phenomenon in natural diatom populations

Examen de orientación profesional segunda parte

La orientación profesional como proceso educativo, ha sido objeto de estudio desde la psicología y la pedagogía contemporánea, consideraciones científicas que permiten desde una concepción predominantemente sistémica, determinar las etapas o fases por las que transita dicho proceso. El proceso de orientación profesional desde el punto de vista epistemológico se acuño primeramente como orientación vocacional, por F. Pearson, 1908; y se fue tratando con diferentes corrientes psicológicas y pedagógicas que hicieron múltiples sus formas de manifestación y tratamiento

Enrichment of the fatty acids profile of breads replaced with functional flours blends

Functional breads constitute an interesting alternative as a vehicle of new essential fatty acid sources. The aim of this study was to improve the fatty acids profile of breads replaced with mixtures of three flours and to analyse the effect of their use on texture parameters, colour and technological characteristics of these products. Wheat flour (WF) was replaced with mixtures of soybean flour (SF), flaxseed flour (FF) and wheat bran (WB). A multilevel factorial design with 3 factors (FF, SF and WB) and 3 levels (0 g/Kg WF – 8 g/KgWF–16 g/Kg WF) were applied; being bread without flour replacement, the control sample. The content of saturated fatty acids (SFA) decreased with increasing concentration of FF, while the content of polyunsaturated fatty acids (PUFA) tended to increase at higher contents of SF and FF. The breads substituted with the highest concentration of FF in mixtures FF+SF or FF+WB showed the highest of n3 fatty acid content. Specific volume of breads with the blends FF+SF and FF+WB showed no significant differences with control (p<0.05). The samples with 16 g/kg FF+16 g/kg WB and with 16 g/Kg FF+8 g/Kg SF were selected for high content n3 and good specific volume. These breads presented harder crumb, less cohesiveness and more chewiness. Colour crumb was more reddish in bread with FF+WB, more yellowish in bread with FF+SF, and both lesser luminous than the control. Although these selected formulations provided breads with high content n3, their crumbs were darker and harder than wheat flour bread.Centro de Investigación y Desarrollo en Criotecnología de Alimento

Enrichment of the fatty acids profile of breads replaced with functional flours blends

Functional breads constitute an interesting alternative as a vehicle of new essential fatty acid sources. The aim of this study was to improve the fatty acids profile of breads replaced with mixtures of three flours and to analyse the effect of their use on texture parameters, colour and technological characteristics of these products. Wheat flour (WF) was replaced with mixtures of soybean flour (SF), flaxseed flour (FF) and wheat bran (WB). A multilevel factorial design with 3 factors (FF, SF and WB) and 3 levels (0 g/Kg WF – 8 g/KgWF–16 g/Kg WF) were applied; being bread without flour replacement, the control sample. The content of saturated fatty acids (SFA) decreased with increasing concentration of FF, while the content of polyunsaturated fatty acids (PUFA) tended to increase at higher contents of SF and FF. The breads substituted with the highest concentration of FF in mixtures FF+SF or FF+WB showed the highest of n3 fatty acid content. Specific volume of breads with the blends FF+SF and FF+WB showed no significant differences with control (p<0.05). The samples with 16 g/kg FF+16 g/kg WB and with 16 g/Kg FF+8 g/Kg SF were selected for high content n3 and good specific volume. These breads presented harder crumb, less cohesiveness and more chewiness. Colour crumb was more reddish in bread with FF+WB, more yellowish in bread with FF+SF, and both lesser luminous than the control. Although these selected formulations provided breads with high content n3, their crumbs were darker and harder than wheat flour bread.Centro de Investigación y Desarrollo en Criotecnología de Alimento

Enrichment of the fatty acids profile of breads replaced with functional flours blends

Functional breads constitute an interesting alternative as a vehicle of new essential fatty acid sources. The aim of this study was to improve the fatty acids profile of breads replaced with mixtures of three flours and to analyse the effect of their use on texture parameters, colour and technological characteristics of these products. Wheat flour (WF) was replaced with mixtures of soybean flour (SF), flaxseed flour (FF) and wheat bran (WB). A multilevel factorial design with 3 factors (FF, SF and WB) and 3 levels (0 g/Kg WF – 8 g/KgWF–16 g/Kg WF) were applied; being bread without flour replacement, the control sample. The content of saturated fatty acids (SFA) decreased with increasing concentration of FF, while the content of polyunsaturated fatty acids (PUFA) tended to increase at higher contents of SF and FF. The breads substituted with the highest concentration of FF in mixtures FF+SF or FF+WB showed the highest of n3 fatty acid content. Specific volume of breads with the blends FF+SF and FF+WB showed no significant differences with control (p<0.05). The samples with 16 g/kg FF+16 g/kg WB and with 16 g/Kg FF+8 g/Kg SF were selected for high content n3 and good specific volume. These breads presented harder crumb, less cohesiveness and more chewiness. Colour crumb was more reddish in bread with FF+WB, more yellowish in bread with FF+SF, and both lesser luminous than the control. Although these selected formulations provided breads with high content n3, their crumbs were darker and harder than wheat flour bread.Centro de Investigación y Desarrollo en Criotecnología de Alimento

Improvement of fatty acid profile and studio of rheological and technological characteristics in breads supplemented with flaxseed, soybean, and wheat bran flours

Functional breads constitute an interesting alternative as vehicle of new essential fatty acids sources. The aim of this study was to improve the fatty acids (FA) profile of bakery products, producing breads with low saturated fatty acid (SFA) content and with high polyunsaturated fatty acid (PUFA) content, through partial substitution of wheat flour by other ingredients (soy flour, flax flour, and wheat bran) and to analyze the effect of this change on the technological, rheological, and sensorial characteristics of breads. Flaxseed flour (FF), soybeans flour (SF), or wheat bran (WB) was used to replace 50, 100, and 150 g kg-1 of wheat flour (WF) in breads. FF or SF produced a decrease in monounsaturated and SFA and an increase of PUFA in these breads. Furthermore, breads replaced with FF presented considerable increase in the content of n3 FA, while, SF or WB contributed to rise of linoleic and oleic FA, respectively. The substitution percentage increase of FF, SF, or WB to formulation produced changes in the colour, rheological, textural, and technological characteristics of breads. This replacement resulted in improved lipid profile, being breads with 50 g kg-1 SF, the better acceptance, baking features, and enhanced fatty acid profile.Centro de Investigación y Desarrollo en Criotecnología de Alimento