Da camuflagem na arte contemporânea à privacidade na Net-Art

It’s frequent to assert that art’s aim is to make visible the invisible. But it can also go the other way around. In this article I introduce several modern and contemporary artists who, rather than revealing, they hide and camouflage, seeking anonymity and privacy, in a firm reaction against the complete transparency demanded by the contemporary society of panoptism and global view.A menudo caemos en el tópico de afirmar que la función del Arte es hacer visible lo invisible. Pero también puede recorrer el camino inverso. En este artículo presento varios artistas modernos y contemporáneos que no revelan, sino que ocultan y camuflan, buscando en ocasiones el anonimato y la privacidad, en reacción directa a la transparencia total que se demanda en la sociedad contemporánea del panoptismo y la visión global.Frequentemente caímos na afirmação que a função da Arte é fazer visível o invisível. Mas também pode ocorrer o caminho inverso. Neste artigo apresento vários artistas modernos e contemporâneos que não revelam, mas sim que ocultam e camuflam, buscando em ocasiões o anonimato e a privacidade em reação direta à transparência total que se demanda na sociedade contemporânea do panoptismo e a visão global

Presence of galactooligosaccharides and furosine in special dairy products designed for elderly people

An evaluation of the formation of prebiotic carbohydrates during lactose hydrolysis has been carried out in industrially elaborated dairy preparations designed for elderly people. Due to the hydrolysis of lactose, high levels of galactose and glucose were found together with galactooligosaccharides (GOS), mainly allolactose, 6-galactobiose and 6-galactosyl lactose. Total GOS content was between 7.1% and 13.4% of total carbohydrates, depending on lactose hydrolysis extent. In addition, the determination of furosine as indicator of lysine loss during the Maillard reaction (MR) has been also studied. The high content of monosaccharides promoted the progress of the MR during UHT processing, as reflected by the levels of furosine found in samples. After storage at 20 °C for 4 months the content of furosine increased by 74-90%. These results underline the importance of controlling lactose hydrolysis, and processing and storage conditions to preserve the quality and increase the bioactivity of dairy preparations designed for elderly people.This work has been supported by project POII10-0178-4685 (JCCM and ERDF), ALIBIRD-CM S2009/AGR-1469 (CAM), AGL2011-27884 (MINECO) and SENIFOOD (CENIT Programme, CAPSA and MINECO).Peer Reviewe

Structure and antigenicity changes in 7S soyabean allergen by enzymic deglycosylation

peer-reviewedno abstract availablePUBLISHEDpeer-reviewe

Del camuflaje en el arte contemporáneo a la privacidad en el Net-Art

RESUMEN A menudo caemos en el tópico de afirmar que la función del Arte es hacer visible lo invisible. Pero también puede recorrer el camino inverso. En este artículo presento varios artistas modernos y contemporáneos que no revelan, sino que ocultan y camuflan, buscando en ocasiones el anonimato y la privacidad, en reacción directa a la transparencia total que se demanda en la sociedad contemporánea del panoptismo y la visión global. Revista Teknokultura, PALABRAS CLAVE Anonimato, arte, invisibilidad, ocultación, privacidad. ABSTRACT It's frequent to assert that art's aim is to make visible the invisible. But it can also go the other way around. In this article I introduce several modern and contemporary artists who, rather than revealing, they hide and camouflage, seeking anonymity and privacy, in a firm reaction against the complete transparency demanded by the contemporary society of panoptism and global view. KEYWORDS Anonymity, art, invisibility, ocultation, privacy. RESUMO Frequentemente caímos na afirmação que a função da Arte é fazer visível o invisível. Mas também pode ocorrer o caminho inverso. Neste artigo apresento vários artistas modernos e contemporâneos que não revelam, mas sim que ocultam e camuflam, buscando em ocasiões o anonimato e a privacidade em reação direta à transparência total que se demanda na sociedade contemporânea do panoptismo e a visão global. PALAVRAS-CHAV

Da camuflagem na arte contemporânea à privacidade na Net-Art

It’s frequent to assert that art’s aim is to make visible the invisible. But it can also go the other way around. In this article I introduce several modern and contemporary artists who, rather than revealing, they hide and camouflage, seeking anonymity and privacy, in a firm reaction against the complete transparency demanded by the contemporary society of panoptism and global view.A menudo caemos en el tópico de afirmar que la función del Arte es hacer visible lo invisible. Pero también puede recorrer el camino inverso. En este artículo presento varios artistas modernos y contemporáneos que no revelan, sino que ocultan y camuflan, buscando en ocasiones el anonimato y la privacidad, en reacción directa a la transparencia total que se demanda en la sociedad contemporánea del panoptismo y la visión global.Frequentemente caímos na afirmação que a função da Arte é fazer visível o invisível. Mas também pode ocorrer o caminho inverso. Neste artigo apresento vários artistas modernos e contemporâneos que não revelam, mas sim que ocultam e camuflam, buscando em ocasiões o anonimato e a privacidade em reação direta à transparência total que se demanda na sociedade contemporânea do panoptismo e a visão global

Characterization and improvement of rheological properties of sodium caseinate glycated with galactose, lactose and dextran

10 páginas, 7 figuras, 2 tablas.-- El pdf del artículo es la versión de autor.The aim of this work was to investigate the effect of non-enzymatic glycosylation with galactose, lactose, and 10 kDa dextran on the rheological properties of sodium caseinate. To promote the formation of covalent complexes, the reaction was done in solid state (aw = 0.67), pH 7.0 (0.1 M sodium phosphate buffer), and temperature set at 50 and 60 °C. The progress of Maillard reaction was indirectly traced by measuring the formation of the Amadori compound, through furosine (2-furoylmethyl-lysine) analysis, and brown polymers, and the resulting glycoconjugates were characterized by LC/ESI-MS and SEC. Results showed a higher reactivity of galactose than lactose and dextran to form the glycoconjugates, due to its smaller molecular weight. Glycation with galactose and lactose increased the viscosity of caseinate and also altered its flow characteristics from Newtonian to shear-thinning. Oscillatory testing showed a higher elastic modulus (G′) in glycoconjugates when compared to non-glycated caseinate, especially with galactose, where a gel-like behaviour was observed after long incubation times. Glycation with dextran did not produce substantial improvements in the rheological properties of caseinate, probably due to the limited extent of the reaction. Our results show that by controlling the rate and extent of the Maillard reaction is a technologically feasible operation to improve the viscosity and gelling properties of sodium caseinate-based ingredients.This work was supported by projects Consolider Ingenio 2010 FUN-C-FOOD CSD2007-00063 (Ministerio de Educación y Ciencia), ALIBIRD S-0505/AGR/000153 (Comunidad de Madrid) and Hatch project TEN00332 (University of Tennessee Institute of Agriculture). M. Corzo-Martínez thanks the CSIC for an I3P PhD-grant.Peer reviewe

Nuevas recomendaciones de hipolipemiantes: perfil de uso de estatinas en un hospital terciario

Introducción: las enfermedades cardiovasculares suponen la principal causa de muerte en todo el mundo. La mayoría pueden prevenirse actuando sobre sus factores de riesgo, siendo el principal la hiperlipidemia. Para el tratamiento de las hiperlipidemias primero se debe actuar sobre los factores de riesgo, pero cuando esto no es suficiente se emplean fármacos hipolipemiantes, siendo de elección las estatinas. Objetivo: revisión de los hipolipemiantes, centrada en las estatinas y estudio descriptivo del uso de atorvastatina y simvastatina en un hospital terciario. Material y métodos: se revisaron las nuevas recomendaciones propuestas por el Servicio Madrileño de Salud (SERMAS) en su documento Criterios de utilización de fármacos hipolipemiantes para el tratamiento y control de la dislipemia como factor de riesgo cardiovascular. Para el estudio se realiza un corte transversal de un día de los pacientes ingresados en servicios de un hospital general, y que estaban siendo tratados con simvastatina o atorvastatina. Resultados y discusión: las estatinas se consideran los fármacos de elección para el tratamiento de la dislipemia. Son tratamiento de elección en prevención primaria de pacientes no diabéticos y diabéticos tipo 2 sin ningún otro FRCV mayor, en DM 1 y 2 con algún otro FRCV mayor o lesión en órgano diana, en hiperlipemias graves no genéticas, en ERC estadio G3b a G5, en claudicación intermitente de origen aterotrombótico y en prevención secundaria coronaria o cerebrovascular. Del estudio se concluye que el uso de atorvastatina, principalmente a dosis de 40 mg, es superior al de simvastatina. En todos los casos se cumple la pauta nocturna de administración. El servicio clínico de mayor utilización es Cardiología. En el 19% de los casos, las estatinas presentaron interacción con otros medicamentos prescritos, principalmente digoxina. Conclusión: se ha revisado en profundidad el documento de consenso del SERMAS con las indicaciones para las que las estatinas son fármacos de elección según el tipo de prevención (1ª o 2ª) y los factores de riesgo cardiovascular asociados. En el estudió predominó el uso de atorvastatina frente a simvastatina, utilizándose ambas preferentemente a dosis altas. Los pacientes se encontraban ingresados principalmente en Cardiología. Una quinta parte de las estatinas prescritas presentaban interacción potencial con otros medicamentos

Calentamiento de leche con microondas. Estudio de los principales indicadores de tratamiento térmico

Tesis de la Universidad Complutense de Madrid, Facultad de Farmacia, Departamento de Nutrición y Bromatología II, leída el 29-11-1995El interés tanto del consumidor como de la industria de disponer de alimentos procesados con características similares a las de los productos frescos, ha motivado en las últimas décadas numerosos estudios sobre procesos alternativos que mejoren las propiedades de los productos obtenidos mediante tratamientos convencionales. Entre estos procesos alternativos uno de los más utilizados es el tratamiento por microondas, debido a las ventajas que presenta en cuanto a velocidad, limpieza, calentamiento selectivo del producto, reducción de costes, mejora de la calidad y ahorro de energía. En este trabajo se ha examinado el comportamiento de la leche durante el calentamiento de leche por microondas en sistema continuo y discontinuo y se ha comparado con tratamientos térmicos convencionales. Para ello se han utilizado como indicadores: la formación de lactulosa y furosina, la desnaturalización de la beta-lactoglobulina, la inactivación de la fosfatasa alcalina y la lactoperoxidasa, el grado de proteolisis y el recuento de bacterias totales. Las modificaciones de los constituyentes lácteos durante el tratamiento con microondas resultaron similares a las observadas durante tratamientos convencionales. Este estudio ha permitido establecer las condiciones de proceso que aseguren un calentamiento eficaz con el mínimo deterioro de los constituyentes y un periodo adecuado de vida útilThe interest of both the consumer and the industry in having processed foods with characteristics similar to those of fresh products, has motivated in recent decades numerous studies on alternative processes that improve the properties of products obtained through conventional treatments. Among these alternative processes, one of the most widely used is microwave treatment, due to the advantages it offers in terms of speed, cleaning, selective heating of the product, cost reduction, quality improvement and energy savings. In this work the behavior of milk during microwave heating of milk in continuous and discontinuous system has been examined and has been compared with conventional heat treatments. For this, the following have been used as indicators: the formation of lactulose and furosine, the denaturation of beta-lactoglobulin, the inactivation of alkaline phosphatase and lactoperoxidase, the degree of proteolysis and the total bacterial count. The modifications of the milk constituents during the microwave treatment were similar to those observed during conventional treatments. This study has established the process conditions that ensure effective heating with minimal deterioration of the constituents and an adequate period of useful life.Depto. de Nutrición y Ciencia de los AlimentosFac. de FarmaciaTRUEpu

In vitro fermentation properties of pectins and enzymatic-modified pectins obtained from different renewable bioresources

The suitability of artichoke and sunflower by-products as renewable sources of pectic compounds with prebiotic potential was evaluated by studying their ability to modulate the human faecal microbiota in vitro. Bacterial populations and short-chain fatty acid (SCFA) production were measured. Reduction of the molecular weight of artichoke pectin resulted in greater stimulation of the growth of Bifidobacterium, Lactobacillus and Bacteroides/Prevotella, whilst this effect was observed only in Bacteroides/Prevotella for sunflower samples. In contrast, the degree of methylation did not have any impact on fermentability properties or SCFA production, regardless of the origin of pectic compounds. Although further in vivo studies should be conducted, either pectin or enzymatically-modified pectin from sunflower and artichoke by-products might be considered as prebiotic candidates for human consumption showing similar ability to promote the in vitro growth of beneficial gut bacteria as compared to well-recognized prebiotics such as inulin or fructo-oligosaccharides

Impact of power ultrasound on the quality of fruits and vegetables during dehydration

Trabajo presentado en el 2015 International Congress on Ultrasonics, celebrado los días 10 a 14 de mayo de 2015 en Metz, FranciaTo date, most of dehydrated vegetables and fruits are obtained by convection preceded or not by a pre-treatment. In general, their quality is low due to the physical modi- fications, loss of vitamins, polyphenols and carbohydrates and Maillard reaction (MR). MR can originate a remarkable loss of nutritional value due to the involvement of lysine. To improve the final quality of these products, one of the alternatives is the application of power ultrasound (US). US produces mechanical effects, such as cavitation, microstream and formation of microscopic channels which facilitate the mass transport and so, the removal of water from the food. The synergistic effect of US and temperature allows carrying out dehydration at low temperatures and short times. In the present work, the influence of power US on the quality of fruits and vegetables during the pre-treatment and drying was evaluated. Chemical indicators such as pectinmethyl esterase and peroxidase enzymes, vitamin C, carbohydrates, proteins, polyphenols and 2-furoylmethylamino acids was studied. In addition, rehydration capacity, leaching losses, shrinkage and organoleptic characteristics of the final product was assessed. During blanching, similar leaching losses and enzyme inactivation were found in low temperature and prolonged conventional treatments and in US processes, but with a significant reduction in the time for the latter. Application of US in the drying of carrots and strawberries provided high-quality end-products. The quality was better as compared to marketed products and superior or equivalent to samples obtained in a convective dryer, and, in some indicators, similar to that of freeze-dried samples.Peer reviewe