TESS Cycle 1 observations of roAp stars with 2-min cadence data

We present the results of a systematic search for new rapidly oscillating Ap (roAp) stars using the 2-min cadence data collected by the Transiting Exoplanet Survey Satellite (TESS) during its Cycle 1 observations. We identify 12 new roAp stars. Amongst these stars we discover the roAp star with the longest pulsation period, another with the shortest rotation period, and six with multiperiodic variability. In addition to these new roAp stars, we present an analysis of 44 known roAp stars observed by TESS during Cycle 1, providing the first high-precision and homogeneous sample of a significant fraction of the known roAp stars. The TESS observations have shown that almost 60 per cent (33) of our sample of stars are multiperiodic, providing excellent cases to test models of roAp pulsations, and from which the most rewarding asteroseismic results can be gleaned. We report four cases of the occurrence of rotationally split frequency multiplets that imply different mode geometries for the same degree modes in the same star. This provides a conundrum in applying the oblique pulsator model to the roAp stars. Finally, we report the discovery of non-linear mode interactions in $\alpha$ Cir (TIC 402546736, HD 128898) around the harmonic of the principal mode -- this is only the second case of such a phenomenon...

Rotation and pulsation in Ap stars: first light results from TESS sectors 1 and 2

We present the first results from the Transiting Exoplanet Survey Satellite (TESS) on the ro- tational and pulsational variability of magnetic chemically peculiar A-type stars. We analyse TESS 2-min cadence data from sectors 1 and 2 on a sample of 83 stars. Five new rapidly oscillating Ap (roAp) stars are announced. One of these pulsates with periods around 4.7 min, making it the shortest period roAp star known to date. Four out of the five new roAp stars are multiperiodic. Three of these, and the singly-periodic one show the presence of rotational mode splitting. Individual frequencies are provided in all cases. In addition, seven previously known roAp stars are analysed. Additional modes of oscillation are found in some stars, while in others we are able to distinguish the true pulsations from possible aliases present in the ground-based data. We find that the pulsation amplitude in the TESS filter is typically a factor 6 smaller than that in the B filter which is usually used for ground-based observations. For four roAp stars we set constraints on the inclination angle and magnetic obliquity, through the application of the oblique pulsator model. We also confirm the absence of roAp-type pulsa- tions down to amplitude limits of 6 and 13 µmag, respectively, in two of the best characterised non-oscillating Ap (noAp) stars. We announce 27 new rotational variables along with their ro- tation periods, and provide different rotation periods for seven other stars. Finally, we discuss how these results challenge state-of-the-art pulsation models for roAp stars

Retención de Tiamina como Función de las Condiciones de Proceso Térmico en Salmón en Conserva

Se estudió el efecto de distintos tratamientos de esterilización sobre la calidad nutricional expresada como retención de tiamina y sobre la pérdida de color en conservas de salmón (Salmo salar). En la materia prima y en las conservas se determinó el contenido de tiamina mediante HPLC y la variación de color mediante colorímetro triestímulo Hunter. Las conservas se elaboraron en envase salmonero y se esterilizaron hasta alcanzar el valor Fo = 6 min. El valor nutricional representado por la tiamina se vio afectado por las altas temperaturas y por el tiempo de exposición al calor. La mayor retención de tiamina fue de 19,2% y se obtuvo en las conservas que se procesaron a 114°C por 89 min. El color de las conservas de salmón varió significativamente respecto a la materia prima, se produjo pérdida de coloración roja y mayor claridad de la carne

The influence of frozen and canned storage on the chemical freshness parameters, determined in golden kingclip (Genypterus blacodes)

Changes in pH, total volatile basic nitrogen (TVB-N) and K-value were determined in golden kingclip species (Genypterus blacodes) frozen and stored at -18 °C and -30 °C for 6 months and golden kingclip canned fish in two different filling media. In frozen fish, pH values ranged from 6.4 to 6.8 and TVB-N varied from 8 to 14 mg of N/100 g. In canned fish, pH values varied from 6.5 to 7.0 and TVB-N from 9 to 22 mg of N/100 g. In frozen fish, the K-value was the most demanding index for determining freshness, namely, below 20%, while in canned fish it varied from 8% to 55%

Efecto de la adición de ajo en la estabilidad y calidad sensorial de una pasta de aceituna

The effect of garlic on the quality and stability of olive paste was evaluated. A control paste (Pc) was prepared based on a Sevillana olive variety, the other was identical to Pc with 0.5g/100g of garlic (Pa). Microbiological, physicochemical and sensory changes were monitored in both pastes at time zero and during storage up to 90 days at 4°C. Microbiological parameters remain within acceptable limits from the point of view of health. The addition of garlic to the olive paste leads to increased acidity (% lactic acid) and a significant decrease (p < 0.05) in pH at 30 and 60 days of storage. The addition of garlic produces a lower increase in peroxide value after 90 days of storage. An instrumental color analysis indicates that Pa is brighter and has greater color intensity. Acceptability is similar between the pastes. The sensory quality indicates that Pa has better appearance, aroma, texture and flavor. Rancidity is less than perceived in Pa. The tastes sour, salty and bitter are lower in Pa. According to the results, the addition of garlic is recommended for olive paste and similar foods.<br><br>Se evaluó el efecto de ajo en la calidad y estabilidad de una pasta de aceitunas. Se preparó una pasta control (Pc) a base de aceitunas variedad Sevillana y otra idéntica con adición de ajo (Pa) en concentración de 0.5g/100g. Se realizaron análisis microbiológicos, fisicoquímicos y sensoriales en ambas pastas al tiempo cero y durante el almacenamiento hasta los 90 días a 4°C. Los parámetros microbiológicos permanecen dentro de los límites aceptados desde el punto de vista sanitario. La adición de ajo a la pasta de aceitunas produce aumento de acidez, expresada como % ácido láctico, y disminución significativa (<i>p</i> < 0.05) de pH a los 30 y 60 días de almacenamiento. La adición de ajo produce menor aumento del índice de peróxido a los 90 días de almacenamiento. El análisis instrumental de color indica que Pa es más luminoso y más intenso. La aceptabilidad es similar entre las pastas. La calidad sensorial indica que Pa tiene mejor apariencia, aroma, consistencia y sabor. La rancidez es menos percibida en Pa que en Pc, siendo en ambas bajo. El gusto ácido, salado y amargo es menor en Pa. De acuerdo a los resultados, la adición de ajo es recomendable para pasta de aceitunas

Extracts of Chilean native fruits inhibit oxidative stress, inflammation and insulin-resistance linked to the pathogenic interaction between adipocytes and macrophages

© 2016 Elsevier Ltd Obesity-associated insulin-resistance is set by a chronic inflammatory state established in the adipose tissue. Chilean native fruits calafate (CA) and maqui (MA) berries present remarkable anti-inflammatory features. Here, we evaluated antioxidant, anti-inflammatory and insulin-sensitizer effects of these fruits in an in vitro inflammatory setting. Differentiated 3T3-L1 cells exposed to conditioned media (CM) from activated macrophages were treated with CA and MA extracts. MA increased metalloproteinase (MMP)-2 activity on day 3, and both CA and MA modulated MMP-9 activity on day 10 of differentiation. In differentiated CM-treated 3T3-L1, extracts increased GSH levels and GSH/GSSG ratio, CA and MA prevented caspase-3 induction, and MA decreased MCP-1, while CA increased IL-6 gene expressions. Finally, MA reverted CM specific IRS-1 phosphorylation, and CA improved insulin-stimulated glucose uptake. Thus, treatments with extracts of Chilean native fruits were able t