Presentación : la justicia en las humanidades

1 archivo PDF (2 páginas). fhquadragintaquattuorPresentación al número 44 de Fuentes humanísticas, en la cual se hace una reflexión humanística, acerca del tema de la justicia desde la filosofía, la historia o la literatura

Strategies to reduce microbial risk and improve quality of fresh and processed strawberries: A review

Strawberries are one of the most important fruits in the Mediterranean diet and have been widely investigatedfor their nutritional and nutraceutical properties. Concern about the safety of fresh and processed strawberrieshas increased in recent years due to the emergence of several outbreaks of foodborne pathogens linked to theirconsumption. The use of chlorine as a disinfectant has been identified as a concern due to public health issuesand limited efficacy at removing contamination, and preventing cross-contamination. This has led to the de-velopment of novel alternatives to chlorine disinfection and thermal treatments, which include, among others,the use of organic acids, high pressure processing, intense pulsed light, or pulsed electricfields. These tech-nologies do not generally affect the nutritional and organoleptic properties of the product and some of these havebeen reported to stimulate the production of valuable compounds in strawberries and to improve their overallquality.This work forms part of the FRESAFE Research Project (Mitigation Strategies to Reduce the Microbial Risks and Improve the Quality and Safety of Frozen and Ready-to-Eat Strawberries), funded by the Spanish Ministry of Economy, Industry and Competitiveness (AGL2016-78086-R). This work was also supported by the CERCA Programme of Generalitat de Catalunya. T. Lafarga is in receipt of Juan de la Cierva contract awarded by the Spanish Ministry of Economy, Industry, and Competitiveness (FJCI-2016-29541). I. Aguiló-Aguayo thanks the Spanish Ministry of Economy, Industry and Competitiveness and the European Social Fund for the Postdoctoral Senior Grant Ramon y Cajal (RYC-2016-19949)

¡Hola! Me llamo Arminda... ¿y tú? A global communication project for Gran Canaria’s Archaeological Heritage

The opening of the Museum and Archaeological Park of Cueva Pintada (Gáldar, Gran Canaria) was the culmination of the recovery of one of the most remarkable sites of the pre-Hispanic culture in the Canary Islands (Spain). A great part of the exhibition revolves around the figure of Arminda, a historical character that lived in the site during the late 15th Century. This character has also become the main figure in the different activities designed for children and families, such as tales, puppet shows, workshops, etc., in which this Canarian girl plays a central role. The project exposed in this paper is the work of an interdisciplinary team that has transformed Arminda into a loyal ally to transmit the contents linked to the pre-Hispanic period in Gran Canaria and especially to create a motivating environment for the public, able to transform the museum into a space for sharing, thinking and enjoying History

Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co‐products

The effects of the inclusion of industrial broccoli co‐products namely stalks and leaves into bread on physicochemical and nutritional properties were evaluated. Incorporation of powdered broccoli co‐products at a concentration of 2% (w/w) into bread formulations resulted in decreased weight and specific volumes when compared to the control (p < 0.05). Broccoli‐containing breads showed an increased green hue and a higher crust and crumb color intensity (p < 0.05). Incorporation of broccoli co‐products into bread formulations significantly increased the total phenolic content and antioxidant capacity of the breads (p < 0.05). The overall acceptance and appearance of the breads were not affected by broccoli incorporation. The phenolic content and antioxidant capacity of the three formulations increased after the gastric and intestinal phases of digestion when compared to the initial stage, measured from a methanol:water extract (p < 0.05). Results obtained herein could open novel commercial opportunities for food processors and reduce the amount of food discarded as waste.This work was supported by the CERCA Programme of Generalitat de Catalunya. T. Lafarga is in receipt of Juan de la Cierva contract awarded by the Spanish Ministry of Economy and Competitiveness (FJCI-2016-29541). I. Aguiló-Aguayo thanks the Spanish Ministry of Economy and Competitiveness and the European Social Fund for the Postdoctoral Senior Grant Ramon y Cajal (RYC-2016-19949). Authors thank Congelados de Navarra S.A.U (Navarra, Spain) for kindly providing broccoli processing co-products

Optimisation of the pH and boiling conditions needed to obtain improved foaming and emulsifying properties of chickpea aquafaba using a response surface methodology

Chickpea cooking water, also known as aquafaba, generated in our homes is generally discarded as waste. However, this valuable resource contains high quantities of proteins with excellent technofunctional properties. The current paper aimed at optimising the pH and the cooking conditions needed to improve the foaming and emulsifying capacity of aquafaba, as well as the stability of the generated foams and emulsions using a response surface methodology. In general, lowering the pH of the aquafaba using lemon juice and decreasing the chickpea:water ratio during boiling resulted in increased functional properties. The validation tests carried out confirmed the overall adequacy of the response surface models in predicting the functionality of the aquafaba. Moreover, the chickpea cooking water obtained using the optimised conditions was used to develop meringues and mayonnaises, which were compared to those obtained using egg proteins.info:eu-repo/semantics/acceptedVersio

Estudio del conocimiento de variables psicológicas en entrenadores de baloncesto mediante una aproximación metodológica cualitativa

A lo largo de los anos se han realizado numerosas investigaciones con diferentes metodologías sobre las características psicológicas del deportista. Muy pocos autores se han centrado en la recogida de información de las personas que entrenan a los deportistas. En esta investigación se presenta una metodología de investigación de tipo cualitativo (basada en el análisis de contenido de la información) sobre las variables psicológicas consideradas relevantes por los entrenadores para la obtención de rendimiento deportivo en jugadores de baloncesto.Several researches with different methodologies about sportman's psychological characteristics have been realized around the years by sport psychologists. But only some sport psychologists have pointed out information of persons who are training sportsmen. This study shows qualitative methodology (based in content analysis) about psychological variables that are considered relevant by coaches to obtain sports performance in basketball players

Potential of pulse‐derived proteins for developing novel vegan edible foams and emulsions

Chefs around the world strive to go beyond ordinary and garnish dishes with edible foams and emulsions, generally made using proteins derived from soy or animal sources. However, the increasing number of consumers following a vegan diet has led to a higher demand for novel foods formulated using plant-derived proteins. The current study evaluated the functional properties of proteins obtained by alkaline solubilisation from common pulses. Water- and oilholding capacities varied within the ranges 2.39–6.78 and 3.46–6.37 g of water or oil per g or protein concentrate, respectively. Emulsifying capacity and stability was higher at pH values 2.0 and 10.0. A similar trend was observed for foaming capacity and stability. Proteins isolated from fava beans showed the highest foaming capacity, calculated as 56.7 ± 2.9 and 56.7 ± 2.7% when measured at pH 2.0 and 10.0, respectively (P < 0.05). Overall, studied proteins showed potential for their use in edible foams, emulsions and other innovative products.info:eu-repo/semantics/acceptedVersio

Bioaccessibility and antioxidant activity of phenolic compounds in cooked pulses

The aim of this study was to evaluate the bioaccessibility of polyphenols and antioxidant activity in cooked pulses and to study the effect of cooking on their total phenolic content (TPC) and antioxidant capacity. Cooked faba beans showed the highest TPC, followed by soybeans and lentils or peas. TPC ranged from 10.4 ± 0.2 to 52.9 ± 0.3 mg/100 g and was positively correlated with antioxidant activity. Cooking resulted in increased TPC and antioxidant activity of the methanolic extracts, caused by cell disruption and improved extraction of polyphenols. Although polyphenols were lost in the cooking water, boiled legumes had more polyphenols than those resulting cooking broths. In vitro gastrointestinal digestion resulted in increased TPC and antioxidant capacity of the extracts. Soybeans showed the highest amount of bioaccessible polyphenols. The release of phenolics from cooked legumes was mainly achieved during the intestinal phase. Literature data may underestimate the TPC and antioxidant capacity of pulses.info:eu-repo/semantics/acceptedVersio