Lanczos Potential for The Weyl Tensor

For arbitrary spacetimes with Petrov types O, N and III, we indicate general results about the  Lanczos potential for the corresponding Weyl tensor

From the Laboratory to the Kitchen: New Alternatives to Healthier Bakery Products

[EN] Due to the growing interest in improving the nutritional profile of bakery products, we have dealt with the most recent and relevant contributions regarding potential replacements for carbohydrates, proteins, and fats. Focusing on the influence of carbohydrates on metabolism, their excess implies obesity, diabetes and tooth decay. However, they are technologically important, since they are responsible for the structure of many bakery products. Regarding of the lipid profile, saturated fats have a great impact on the appearance of cardiovascular disease. Fortunately, nature and the food industry offer alternatives to traditional oils/butters with large amounts of omega 3 and other components that can mitigate these problems. Other relevant aspects are related to allergies concerning egg proteins, gluten or even requirements for vegan consumers. Several studies have been performed in this line, replacing eggs with milk serum, different mucilages obtained from legumes or some gums, etc. In conclusion, many papers have been published showing the possibility of successfully replacing (both at technological and sensory levels) less healthy ingredients with others that are nutritionally better. The challenge now is to combine these better components in a given product, as well as to evaluate possible interactions among them.This work was supported by the Generalitat Valenciana (AICO/2017/043).Peris Tortajada, M.; Rubio-Arraez, S.; Castelló Gómez, ML.; Ortolá Ortolá, MD. (2019). From the Laboratory to the Kitchen: New Alternatives to Healthier Bakery Products. Foods. 8(12):1-24. https://doi.org/10.3390/foods8120660S124812Eswaran, S., Muir, J., & Chey, W. D. (2013). Fiber and Functional Gastrointestinal Disorders. American Journal of Gastroenterology, 108(5), 718-727. doi:10.1038/ajg.2013.63Martins, Z. E., Pinho, O., & Ferreira, I. 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Journal of Food Quality, 2018, 1-7. doi:10.1155/2018/8412017Rodríguez, A., Magan, N., & Medina, A. (2016). Evaluation of the risk of fungal spoilage when substituting sucrose with commercial purified Stevia glycosides in sweetened bakery products. International Journal of Food Microbiology, 231, 42-47. doi:10.1016/j.ijfoodmicro.2016.04.031Gasmalla, M. A. A., Yang, R., & Hua, X. (2014). Stevia rebaudiana Bertoni: An alternative Sugar Replacer and Its Application in Food Industry. Food Engineering Reviews, 6(4), 150-162. doi:10.1007/s12393-014-9080-0Trattner, S., Becker, W., Wretling, S., Öhrvik, V., & Mattisson, I. (2015). Fatty acid composition of Swedish bakery products, with emphasis on trans-fatty acids. Food Chemistry, 175, 423-430. doi:10.1016/j.foodchem.2014.11.145Esfahani, A., Wong, J. M. W., Mirrahimi, A., Villa, C. R., & Kendall, C. W. C. (2011). The application of the glycemic index and glycemic load in weight loss: A review of the clinical evidence. 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Textural, physical and sensory impacts of the use of green banana puree to replace fat in reduced sugar pound cakes. LWT, 89, 617-623. doi:10.1016/j.lwt.2017.11.050Tarancón, P., Fiszman, S. M., Salvador, A., & Tárrega, A. (2013). Formulating biscuits with healthier fats. Consumer profiling of textural and flavour sensations during consumption. Food Research International, 53(1), 134-140. doi:10.1016/j.foodres.2013.03.053Chugh, B., Singh, G., & Kumbhar, B. K. (2013). Development of Low-Fat Soft Dough Biscuits Using Carbohydrate-Based Fat Replacers. International Journal of Food Science, 2013, 1-12. doi:10.1155/2013/576153Martínez-Cervera, S., Salvador, A., & Sanz, T. (2015). Cellulose ether emulsions as fat replacers in muffins: Rheological, thermal and textural properties. LWT - Food Science and Technology, 63(2), 1083-1090. doi:10.1016/j.lwt.2015.04.067Colla, K., & Gamlath, S. (2015). Inulin and maltodextrin can replace fat in baked savoury legume snacks. 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Influence of Avocado Purée as a Fat Replacer on Nutritional, Fatty Acid, and Organoleptic Properties of Low-Fat Muffins. Journal of the American College of Nutrition, 37(7), 583-588. doi:10.1080/07315724.2018.1451408ROMANCHIK-CERPOVICZ, J. E., TILMON, R. W., & BALDREE, K. A. (2002). Moisture Retention and Consumer Acceptability of Chocolate Bar Cookies Prepared With Okra Gum as a Fat Ingredient Substitute. Journal of the American Dietetic Association, 102(9), 1301-1303. doi:10.1016/s0002-8223(02)90287-7GEERA, B., REILING, J. A., HUTCHISON, M. A., RYBAK, D., SANTHA, B., & RATNAYAKE, W. S. (2011). A COMPREHENSIVE EVALUATION OF EGG AND EGG REPLACERS ON THE PRODUCT QUALITY OF MUFFINS. Journal of Food Quality, 34(5), 333-342. doi:10.1111/j.1745-4557.2011.00400.xSciarini, L. S., Ribotta, P. D., León, A. E., & Pérez, G. T. (2008). Influence of Gluten-free Flours and their Mixtures on Batter Properties and Bread Quality. Food and Bioprocess Technology, 3(4), 577-585. doi:10.1007/s11947-008-0098-2Chung, H.-J., Cho, A., & Lim, S.-T. (2014). Utilization of germinated and heat-moisture treated brown rices in sugar-snap cookies. LWT - Food Science and Technology, 57(1), 260-266. doi:10.1016/j.lwt.2014.01.018Bourekoua, H., Benatallah, L., Zidoune, M. N., & Rosell, C. M. (2016). Developing gluten free bakery improvers by hydrothermal treatment of rice and corn flours. LWT, 73, 342-350. doi:10.1016/j.lwt.2016.06.032Skendi, A., Mouselemidou, P., Papageorgiou, M., & Papastergiadis, E. (2018). Effect of acorn meal-water combinations on technological properties and fine structure of gluten-free bread. Food Chemistry, 253, 119-126. doi:10.1016/j.foodchem.2018.01.144Pasqualone, A., Makhlouf, F. Z., Barkat, M., Difonzo, G., Summo, C., Squeo, G., & Caponio, F. (2019). Effect of acorn flour on the physico-chemical and sensory properties of biscuits. 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The comparison of the effect of added amaranth, buckwheat, chickpea, corn, millet and quinoa flour on rice dough rheological characteristics, textural and sensory quality of bread. Journal of Cereal Science, 75, 158-164. doi:10.1016/j.jcs.2017.04.004Rai, S., Kaur, A., & Singh, B. (2011). Quality characteristics of gluten free cookies prepared from different flour combinations. Journal of Food Science and Technology, 51(4), 785-789. doi:10.1007/s13197-011-0547-1Chauhan, A., Saxena, D. C., & Singh, S. (2016). Physical, textural, and sensory characteristics of wheat and amaranth flour blend cookies. Cogent Food & Agriculture, 2(1). doi:10.1080/23311932.2015.1125773Chauhan, A., Saxena, D. C., & Singh, S. (2015). Total dietary fibre and antioxidant activity of gluten free cookies made from raw and germinated amaranth (Amaranthus spp.) flour. LWT - Food Science and Technology, 63(2), 939-945. doi:10.1016/j.lwt.2015.03.115Inglett, G. E., Chen, D., & Liu, S. X. (2015). 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Estrategias para la producción oral en el aprendizaje del idioma inglés: un estudio a los alumnos universitarios de la licenciatura en idiomas

Nowadays, English is considered the most important language because it allows us to establish intellectual relationships, economic, social, commercial labor among others, that is why it is required in the curricula currently. When speaking of English as a foreign language, reference is made to learning a language other than the mother tongue, and that it is also not the one-use daily life of the student and the environment in which he develops his activities (Mer, 2008). Since the students are exposed to using the skills that this language entails, they tend to have different problems. The following research shows the most common problems presented by students within this skill, as a starting point, a detailed study was made of the most effective strategies applied by both students and teachers to better develop this skill. Surveys were carried out both to university students who studied levels from basic to intermediate, and advanced, in the same way some professors who teach these levels at the university were interviewed, all this with the aim of knowing which strategies are the most effective for the good development of oral ability.Hoy en día el inglés es considerado el idioma de mayor importancia porque nos permite establecer relaciones intelectuales, económicas, sociales, comerciales, laborales, entre otras, es por esto que es requerido en los currículos actualmente. Al hablar del inglés como idioma extranjero se hace referencia al aprendizaje de un idioma diferente al de la lengua materna, y que además no es el que se emplea en la vida cotidiana del estudiante y el medio en el cual desarrolla sus actividades (Mer, 2008). Desde que los estudiantes se ven expuestos a utilizar las habilidades que conlleva este idioma, tienden a tener problemáticas diferentes. La siguiente investigación muestra las problemáticas más comunes que presentan los estudiantes dentro de esta habilidad, como punto de partida se hizo un estudio detallado de cuáles son las estrategias más efectivas que aplican tanto estudiantes como profesores para poder desarrollar mejor esta habilidad. Se realizaron encuestas tanto a los alumnos universitarios que cursaron niveles desde básico hasta intermedio, y avanzado, de igual manera se entrevistó algunos profesores que imparten estos niveles en la universidad, todo esto con el objetivo de saber cuáles estrategias son las más efectivas para el buen desarrollo de la habilidad oral

La producción oral: estrategias de aprendizaje utilizadas por profesores en la enseñanza de la lengua inglesa

This research is based on knowing the learning strategies that teachers use so that their students can improve oral production when communicating in an L2. The purpose of this research is to analyze the strategies applied by some English language teachers to improve oral production in B1 level students according to the common European framework. The selected population was composed of 5 teachers in the English area, who use effective strategies in the learning of their students, and have more than 15 years of experience. The context of this research was a university in southern Mexico.  It is a study with a qualitative approach and an exploratory scope, with qualitative data collection techniques using a semi-structured interview and the Field Diary as research instruments. The findings revealed that teachers, in addition to using the learning strategies of Rebecca L. Oxford's taxonomy for teaching oral production, in conjunction with communicative activities, found that technology is a useful and necessary tool that improves the student learning. Finally, a description of the main methods and strategies mentioned in this research is given.La presente investigación se basa en conocer las estrategias de aprendizaje que los docentes utilizan para que sus alumnos puedan mejorar la producción oral al momento de comunicarse en una L2. El propósito de esta investigación es analizar las estrategias aplicadas por algunos profesores de lengua inglesa para mejorar  la producción oral en alumnos de nivel B1 de acuerdo al marco común europeo. La población seleccionada estuvo compuesta por 5 docentes del área de inglés, los cuales utilizan estrategias eficaces en el aprendizaje de sus alumnos, y tienen más de 15 años de experiencia. Esta investigación tuvo como contexto una universidad del sur de México. Es un estudio de enfoque cualitativo y de alcance exploratorio, con técnicas de recolección de datos cualitativos utilizando como instrumentos de investigación una entrevista semi estructurada y el Diario de Campo. Los hallazgos encontrados revelaron que los docentes, además de utilizar las estrategias de aprendizaje de la taxonomía de Oxford para la enseñanza de la producción oral, juntamente con actividades comunicativas, se encontró que la tecnología es una herramienta útil y necesaria que mejora el aprendizaje de los estudiantes. Finalmente, se da una descripción de los principales métodos y estrategias mencionados en esta investigación

Pigmentation and production of vitamins in mango (Mangifera indica L.)

Mango (Mangifera indica L.) is the fifth most cultivated vegetable in the world. One way to classify the mango is according to the color of the peel, they are classified as green, yellow and red. Color is a visual attribute that defines consumer preference in some countries. This diversity of pigmentation is defined by families of genes that code for the production of proteins, which lead to biosynthetic pathways responsible for the production of vitamins and their precursors. In Mexico there is a wide range of colors in the native mango germplasm, which could represent an important source of antioxidants, pigments and would bring benefits for the human health of Mexicans, through the consumption of fresh fruit, or commercial / industrial exploitation of these. According to the literature, this diversity of colors represents a genetic wealth that could be exploited in the genetic improvement programs of the species in the country, to generate new varieties with desirable characteristics in the national and international market. In order to gather and discuss information that contributes to understanding the biochemical and genetic processes that determine said pigmentation and the production of vitamins in mango, this review makes a description of the main genes involved and the biosynthetic pathways of the most common pigments, considering the impact on human health when consuming them, and highlighting the challenges and opportunities that could arise from the use of pigments from Mexican germplasm.Mango (Mangifera indica L.) is the fifth most cultivated plant in the world. One way to classify mango is according to the color of the skin; mangoes are classified as green,  yellow and red. Color is a visual attribute that defines consumer preference in some countries. This pigmentation diversity is defined by families of genes that encode for protein production, which lead to biosynthetic pathways responsible for the production of vitamins and vitamin precursors. In Mexico there is a wide range of colors in the native mango germplasm, which could represent an important source of antioxidants, pigments and would bring benefits to the human health of Mexicans, through the consumption of the fresh fruits, or the commercial/industrial exploitationof these. According to the literature, this diversity of colors represents a genetic richness that could be exploited in the genetic breeding programs of the species in the country, to generate new varieties with desirable characteristics in the national and international market. In order to gather and discuss information that contributes to the understanding of the biochemical and genetic processes that determine such pigmentation and the production of vitamins in mango, this review describes the main genes involved and the biosynthetic pathways of the most common pigments, considering the impact on human health when they are consumed, and highlighting the challenges and opportunities that could be derived from the utilization of pigmentsfrom the Mexican germplasm

Capacidad antioxidante: conceptos, métodos de cuantificación y su aplicación en la caracterización de frutos tropicales y productos derivados

Antioxidant capacity has become a widely demanded feature in actually foods. The knowledge of the molecules that contribute this activity, as well as the natural foods where they can be found, provides information for the correct use of these important substances. However, even today, methods for measuring antioxidant capacity in vitro remain poorly unified. Although there are at least three universally used methods, the units in which the results are expressed are heterogeneous, which makes accurate comparison between samples of a similar nature somewhat difficult. This review includes a review of basic aspects of antioxidant capacity, with an emphasis on the molecules responsible for such activity and the methods available to quantify it. Additionally, given that foods of plant origin are the main natural source of antioxidant compounds, a brief review is made of studies that quantify the antioxidant capacity of tropical fruits and their products or co-products.La capacidad antioxidante se ha convertido en una característica ampliamente demandada en los alimentos contemporáneos. El conocimiento de las moléculas que imparten esta actividad, así como los alimentos donde pueden encontrarse de manera natural, aporta información para el correcto aprovechamiento de estas importantes sustancias. Sin embargo, aún hoy día, los métodos para medir la capacidad antioxidante in vitro siguen poco unificados. Aunque existen al menos tres métodos universalmente utilizados, las unidades en la que se expresan los resultados son heterogéneas, lo que dificulta un poco la comparación certera entre muestras de naturaleza similar. El objetivo del presente artículo fue realizar una revisión sobre aspectos fundamentales de la capacidad antioxidante, con énfasis en las moléculas responsables de tal actividad y los métodos disponibles para cuantificarla. Adicionalmente, dado que los alimentos de origen vegetal son la principal fuente natural de compuestos antioxidantes, se incluyen reportes de estudios que cuantifican la capacidad antioxidante de frutos tropicales y de productos o coproductos de éstos

Isolation and identification of marine strains of Stenotrophomona maltophilia with high chitinolytic activity

Chitin is the second most abundant organic compound in nature and represents a rich carbon and nitrogen source that is primarily transformed by bacterial communities. Bacteria capable of gradually hydrolyzing chitin into N-acetylglucosamine monomers can have applications in the transformation of residues from shrimp and other crustaceans. The objective of the present study was to isolate, characterize and identify microorganisms with high chitinolytic activity. These microorganisms were isolated and characterized based on macro- and microscopic morphological traits. Strains were selected on colloidal chitin agar medium primarily based on a hydrolysis halo larger than 2 mm and a growing phase no longer than 6 days. Secondary selection consisted of semi-quantitative evaluation of chitinolytic activity with a drop dilution assay. From the above, ten strains were selected. Then, strain-specific activity was evaluated. The B4 strain showed the highest specific activity, which was 6,677.07 U/mg protein. Molecular identification indicated that the isolated strains belong to the species Stenotrophomonas maltophilia

Interferencia morfosintáctica del español como L1 en la escritura de adjetivos en inglés

This research seeks to reflect on the interference of Spanish as the mother tongue in the learning of the English language, specifically within the morphosyntactic plane, analyzing the contrasts between the uses of adjectives in both linguistic systems in order to identify possible errors from the differences between these during the written ability of the learners. In this way, a documentary research was carried out inquiring about the main theories such as Interlanguage, Contrastive Analysis and Error Analysis, in addition to certain studies regarding the influence of Spanish on learning English, to later describe the contrasts. grammatical differences between adjectives in English and Spanish. As a conclusion, it was possible to determine that there are various grammatical aspects in the use of adjectives in Spanish that can lead to interference of this language during the written skill in the English language.En esta investigación se busca reflexionar acerca de la interferencia del español como lengua materna en el aprendizaje del idioma inglés, específicamente dentro del plano morfosintáctico, analizando los contrastes entre los usos de adjetivos en ambos sistemas lingüísticos con el fin de identificar posibles errores a partir de las diferencias entre estos durante la habilidad escrita de los aprendices. De este modo, se realizó una investigación documental en la que se indagó acerca de las teorías principales como Interlengua, Análisis contrastivo y Análisis de errores, además de ciertos estudios respecto a la influencia del español en el aprendizaje del inglés, para después describir los contrastes gramaticales entre los adjetivos en inglés y en español. Como conclusión, se pudo determinar que existen diversos aspectos gramaticales en el uso de los adjetivos en español que pueden propiciar interferencia de este idioma durante la habilidad escrita en el idioma inglé

Effect of fermentation and roasting on the content of biogenic amines in cacao beans

Abstract: Introduction. Biogenic amines (BA) can be found in foods subject to fermentation, in considerable quantities can cause poisoning to the consumer. Objective. The aim of this study was to evaluated the effect of fermentation and the roasting on the production-degradation of BA of cocoa seeds. Methods. In a first phase (P1), under a completely randomized design, the role of fermentation on BA was verified by four treatments, inhibition of yeast growth; inhibition of bacterial growth; traditional fermentation and unfermented seeds. In a second phase (P2), through a repeated measure factorial design 3X2, six treatments were evaluated, product of the combination of two lactic acid bacteria (LAB) (L. plantarum, L. fermentum, L. plantarum + L. fermentum) and two concentrations of starter culture (106 CFU/g, 108 CFU/g) to investigate the effect of exogenous LAB in the production-suppression of BA. Results. In the P1, the presence of three AB of interest was confirmed, with putrescine being found in greater quantity (37 - 45.2 ìg/g). Histamine and tyramine were found in lower concentrations without effect of fermentation on AB production. The E2 showed an effect of the LAB in the production of putrescine, reaching values up to 41.1 ìg/g when the highest LAB concentration was inoculated during the fermentation. Histamine was reduced in the beans after roasting when L. plantarum was inoculated to 108 CFU/g. Conclusion. The exogenous LAB do not have a essential role in the production-degradation of AB during the fermentation of cocoa seeds