Caracterización de distintas proteínas de uso alimentario

Las proteínas son ingredientes ampliamente empleados en la formulación de alimentos, no sólo por su interés nutricional, sino también por las propiedades funcionales que aportan. Actualmente, hay una carencia de estudios sistemáticos sobre propiedades funcionales de las proteínas, que abarquen distintas procedencias. Es por ello que este trabajo se plantea con el ánimo de elaborar una recopilación de datos, sobre funcionalidad alimentaria, de proteínas de diversa naturaleza (cereal, leguminosa, tubérculo, lácteo, huevo, carne), a fin de realizar un análisis comparativo para su caracterización. Con este objetivo, se seleccionó una serie de ensayos para valorar sus atributos sobre propiedades de hidratación (capacidad de captación y retención de agua e hinchado), emulsión (capacidad y estabilidad) y espumado (capacidad y estabilidad) que permitió evaluar la expresión funcional de cada proteína según la medida de carácter que manifestó en el ensayo. Los resultados más destacados fueron los siguientes: las proteínas cárnicas y el aislado de soja mostraron los mejores comportamientos en los ensayos de hidratación. Por su parte, las proteínas de guisante se caracterizaron por su versatilidad y grado de emulsión y las proteínas de patata exhibieron una alta capacidad de espumado. El nivel de expresión funcional mostrado por algunas proteínas aquí evaluadas parecen justificar su incorporación en matrices alimentarias adecuadas para su necesidad tecnológica.Proteins are ingredients used in the formulation of foods, not only for their nutritional value, but also the functional properties they provide. Nowadays, there is a lack of systematic studies on functional properties of proteins, encompassing different origins. That is why this paper is proposed with the aim of developing a data collection on food functionality of proteins from various sources (cereal, legume, tuber, milk, egg, meat) and carry out a comparative analysis for characterization. Hence, a series of tests were selected to assess their properties on hydration (water holding capacity, water binding capacity and swelling volume), emulsion (capacity and stability) and foaming (capacity and stability) so their functionality level were tested. Meat proteins and soy isolate showed the best performance in the hydration tests. Pea proteins exhibited versatility and a good degree on emulsion. Potato proteins revealed a high foaming capacity. The functionality of some evaluated proteins appears to justify their addition onto adequate food systems for their technological need.Departamento de Ingeniería Agrícola y ForestalMáster en Calidad, Desarrollo e Innovación de Alimento

La narrativa del «post» en Hispanoamérica: una cuestión de límites.

Sin resume

Architectural complexity: hiding the underlying order

We see buildings but, do we understand their geometry? This paper is a perceptual approach to the comprehension of architectural composition. As we know, Gestalt Psychology is concerned with the principle of simplicity in our perception, understanding by this the way simple patterns are "easier to see" because we are inherently predisposed to find them. Gestalt principles tell us the characteristics that a figure or group of figures should have to be considered simple: continuity, closure, similarity, proximity, etc. We compose our visual world of the simple elements we find in it. Every shape would in theory be reduced to simple collections of interconnected shapes. But, while simple things are easily visible, and therefore easily comprehensible, there are some kinds of patterns, the complex ones, which are difficult to see and to comprehend. We will focus on those designs that evade to be simplified and that does not allow us to use the Gestalt laws that help us in perceiving normal objects, therefore making us difficult the creation of a mental idea of their composition. This paper is about complexity of conception and difficulty of perception. We will focus on the ways we can "hide" or take out of view the ordering principles of architectural shapes. All ordered structures are susceptible of complication, and in architectural compositions ornament has an important role.Peer ReviewedPostprint (published version

A Bio-inspired Distributed Control Architecture: Coupled Artificial Signalling Networks

This thesis studies the applicability of computational models inspired by the structure and dynamics of signalling networks to the control of complex control problems. In particular, this thesis presents two different abstractions that aim to capture the signal processing abilities of biological cells: a stand-alone signalling network and a coupled signalling network. While the former mimics the interacting relationships amongst the components in a signalling pathway, the latter replicates the connectionism amongst signalling pathways. After initially investigating the feasibility of these models for controlling two complex numerical dynamical systems, Chirikov's standard map and the Lorenz system, this thesis explores their applicability to a difficult real world control problem, the generation of adaptive rhythmic locomotion patterns within a legged robotic system. The results highlight that the locomotive movements of a six-legged robot could be controlled in order to adapt the robot's trajectory in a range of challenging environments. In this sense, signalling networks are responsible for the robot adaptability and inter limb coordination as they self-adjust their dynamics according to the terrain's irregularities. More generally, the results of this thesis highlight the capacity of coupled signalling networks to decompose non-linear problems into smaller sub-tasks, which can then be independently solved

Sea and continental turtles and crocodiles in a site of the Third Intermediate to Late Period Settlement in northern Sinai, Egypt

Fil: Cione, Alberto Luis. Universidad Nacional de La Plata. Facultad de Ciencias Naturales y Museo. División Paleontología Vertebrados; ArgentinaFil: De la Fuente, Marcelo Saúl. Universidad Nacional de La Plata. Facultad de Ciencias Naturales y Museo. División Paleontología Vertebrados; Argentin