Redes de significación y prácticas pedagógicas de las/os docentes en aulas con estudiantes migrantes latinoamericanos de escuelas provinciales de gestión pública de nivel primario de la ciudad de Córdoba

Fil: Heredia, María Carolina. Universidad Católica de Córdoba. Facultad de Educación; Argentin

Internal preference mapping of milk–fruit beverages: Influence of color and appearance on its acceptability

The individual preferences of 100 consumers between 20 and 30 years old for the color of 16 milk–fruit juice beverages (MFJB) were investigated by preference mapping technique. Consumers were asked to evaluate, just by looking at the samples, how much they liked them (from “Extremely dislike” to “Extremely like”). The color of the samples was analyzed by two different instrumental techniques. Results obtained from the instrumental color measurement showed the wide diversity in hues of the beverages available in the market, and correlations between techniques proved that both of them were appropriate to analyze color. Results showed that participants preferred samples with orangish appearance instead of those with a whiter look. Anyway, punctuations given by the consumers suggest that generally, color of these products is not highly evaluated by consumers, as the best mean punctuation was 6.6.Consejería de Innovación Ciencia y Empresa, Junta de Andalucía P11-AGR-778

Lipids digestibility and polyphenols release under in vitro digestion of dark, milk and white chocolate

[EN] This study evaluated the influence of intestinal conditions on lipolysis and polyphenols release and bioaccessibility in dark, milk and white chocolates. Chocolates were in vitro digested under different intestinal conditions of pH (6 and 7), bile concentration (1 and 10 mM) and pancreatic concentrations (1000-3000 LU/g Fat). The lipolysis varied from 300 to 500 mg FFA/g fat in dark chocolate and ranged between 600 and 1000 mg FFA/g fat in both, milk and white. Polyphenols release in dark chocolate (upto 12 mg GA/g), seems to be related to the absence of dairy compounds. Finally, no effect of intestinal pH or biliary concentration was found on the lipolysis in digested dark and milk chocolates. The oral pancreatic supplementation, however, was crucial to lipolysis and polyphenols release in all chocolates, even if no differences were found on these parameters from 2000 LU/g fat.Authors of this paper, on behalf of MyCyFAPP consortium, acknowledge the European Union and the Horizon 2020 Research and Innovation Framework Programme for funding the above-mentioned project under grant agreement number 643806. The authors would like to thank the Secretaria de Educacion Superior, Ciencia, Tecnologia e Innovacion (Ecuador) for the PhD scholarship given to Carolina Alicia Paz Yepez.Paz-Yépez, C.; Peinado, I.; Heredia Gutiérrez, AB.; Andrés Grau, AM. (2019). Lipids digestibility and polyphenols release under in vitro digestion of dark, milk and white chocolate. Journal of Functional Foods. 52:196-203. https://doi.org/10.1016/j.jff.2018.10.028S1962035

Influence of particle size and intestinal conditions on in vitro lipid and protein digestibility of walnuts and peanuts

Authors of this paper, on behalf of MyCyFAPP consortium, acknowledge the European Union and the Horizon 2020 Research and Innovation Framework Programme for funding the above-mentioned project under grant agreement number 643806. The authors would like to thank the Secretaria de Educacion Superior, Ciencia, Tecnologia e Innovation (Ecuador) for the PhD scholarship given to Carolina Alicia Paz Yepez.Paz-Yépez, CA.; Peinado Pardo, I.; Heredia Gutiérrez, AB.; Andrés Grau, AM. (2019). Influence of particle size and intestinal conditions on in vitro lipid and protein digestibility of walnuts and peanuts. Food Research International. 119:951-959. https://doi.org/10.1016/j.foodres.2018.11.014S95195911

Impact of processing and intestinal conditions on in vitro digestion of Chia (Salvia hispanica) seeds and derivatives

[EN] Chia seeds present with an excellent nutrient profile, including polyunsaturated fat, protein, fibre and bioactive compounds, which make them a potential food or ingredient to bring beneficial health effects. However, their tough structure could mean that these seeds remain hardly disrupted during digestion, thus preventing the release and digestibility of nutrients. In the present study, different chia products (seeds, whole flour, partially defatted flour and sprouts) were assessed in terms of proteolysis, lipolysis, calcium and polyphenols bioaccessibility and antioxidant activity. In vitro digestions were performed supporting standard intestinal (pH 7, bile salts concentration 10 mM) and altered (pH 6, bile salts concentration 1 mM) conditions. The altered conditions significantly reduced lipolysis, but not proteolysis. Regarding the food matrix, compared to the chia seeds, whole and partially defatted flour increased the hydrolysis of lipids and protein, relating to reduced particle size. Sprouting had an enhancing effect on proteolysis but prevented lipolysis. Calcium bioaccessibility dropped in all the samples in the two intestinal conditions. The digestion process led to increased polyphenols bioaccessibility in all the structures, but reduced antioxidant activity except in the milled structures. In conclusion, milling should be applied to chia seeds prior to consumption in cases where enhancing the potential uptake of macro and micronutrients is targeted, and sprouting is suitable to enhance protein digestibility and reduce lipolysis.This research was funded by Conselleria de Educacio i Investigacio de la Generalitat Valenciana, by the post-doctoral grant given to Joaquim Calvo-Lerma (Grant number APOSTD 2019-102).Calvo-Lerma, J.; Paz-Yépez, C.; Asensio-Grau, A.; Heredia Gutiérrez, AB.; Andrés Grau, AM. (2020). Impact of processing and intestinal conditions on in vitro digestion of Chia (Salvia hispanica) seeds and derivatives. Foods. 9(3):1-13. https://doi.org/10.3390/foods9030290S11393Capitani, M. I., Spotorno, V., Nolasco, S. M., & Tomás, M. C. (2012). Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds of Argentina. LWT - Food Science and Technology, 45(1), 94-102. doi:10.1016/j.lwt.2011.07.012Zettel, V., & Hitzmann, B. (2018). Applications of chia (Salvia hispanica L.) in food products. Trends in Food Science & Technology, 80, 43-50. doi:10.1016/j.tifs.2018.07.011Reyes-Caudillo, E., Tecante, A., & Valdivia-López, M. A. (2008). Dietary fibre content and antioxidant activity of phenolic compounds present in Mexican chia (Salvia hispanica L.) seeds. Food Chemistry, 107(2), 656-663. doi:10.1016/j.foodchem.2007.08.062Muñoz, L. A., Cobos, A., Diaz, O., & Aguilera, J. M. (2012). Chia seeds: Microstructure, mucilage extraction and hydration. Journal of Food Engineering, 108(1), 216-224. doi:10.1016/j.jfoodeng.2011.06.037Inglett, G. E., Chen, D., Liu, S. X., & Lee, S. (2014). Pasting and rheological properties of oat products dry-blended with ground chia seeds. LWT - Food Science and Technology, 55(1), 148-156. doi:10.1016/j.lwt.2013.07.011Pellegrini, M., Lucas-Gonzalez, R., Fernández-López, J., Ricci, A., Pérez-Álvarez, J. A., Sterzo, C. L., & Viuda-Martos, M. (2017). 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Food Research International, 119, 951-959. doi:10.1016/j.foodres.2018.11.014Paz-Yépez, C., Peinado, I., Heredia, A., & Andrés, A. (2019). Lipids digestibility and polyphenols release under in vitro digestion of dark, milk and white chocolate. Journal of Functional Foods, 52, 196-203. doi:10.1016/j.jff.2018.10.028Calvo-Lerma, J., Fornés-Ferrer, V., Heredia, A., & Andrés, A. (2018). In Vitro Digestion of Lipids in Real Foods: Influence of Lipid Organization Within the Food Matrix and Interactions with Nonlipid Components. Journal of Food Science, 83(10), 2629-2637. doi:10.1111/1750-3841.14343Ixtaina, V. Y., Martínez, M. L., Spotorno, V., Mateo, C. M., Maestri, D. M., Diehl, B. W. K., … Tomás, M. C. (2011). Characterization of chia seed oils obtained by pressing and solvent extraction. Journal of Food Composition and Analysis, 24(2), 166-174. doi:10.1016/j.jfca.2010.08.006Pająk, P., Socha, R., Broniek, J., Królikowska, K., & Fortuna, T. (2019). Antioxidant properties, phenolic and mineral composition of germinated chia, golden flax, evening primrose, phacelia and fenugreek. Food Chemistry, 275, 69-76. doi:10.1016/j.foodchem.2018.09.081Mandalari, G., Parker, M., Grundy, M., Grassby, T., Smeriglio, A., Bisignano, C., … Wilde, P. (2018). Understanding the Effect of Particle Size and Processing on Almond Lipid Bioaccessibility through Microstructural Analysis: From Mastication to Faecal Collection. Nutrients, 10(2), 213. doi:10.3390/nu10020213Aburub, A., Fischer, M., Camilleri, M., Semler, J. R., & Fadda, H. M. (2018). Comparison of pH and motility of the small intestine of healthy subjects and patients with symptomatic constipation using the wireless motility capsule. International Journal of Pharmaceutics, 544(1), 158-164. doi:10.1016/j.ijpharm.2018.04.031Minekus, M., Alminger, M., Alvito, P., Ballance, S., Bohn, T., Bourlieu, C., … Brodkorb, A. (2014). 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Influence of cheese matrix on lipid digestion in a simulated gastro-intestinal environment. Food & Function, 3(7), 724. doi:10.1039/c2fo10256kBarrera, C., Betoret, N., Corell, P., & Fito, P. (2009). Effect of osmotic dehydration on the stabilization of calcium-fortified apple slices (var. Granny Smith): Influence of operating variables on process kinetics and compositional changes. Journal of Food Engineering, 92(4), 416-424. doi:10.1016/j.jfoodeng.2008.12.034Noël, L., Carl, M., Vastel, C., & Guérin, T. (2008). Determination of sodium, potassium, calcium and magnesium content in milk products by flame atomic absorption spectrometry (FAAS): A joint ISO/IDF collaborative study. International Dairy Journal, 18(9), 899-904. doi:10.1016/j.idairyj.2008.01.003Singleton, V. L., Orthofer, R., & Lamuela-Raventós, R. M. (1999). [14] Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. 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Chemical and nutritional changes in soybean during germination. Food Chemistry, 23(4), 257-275. doi:10.1016/0308-8146(87)90113-0Benincasa, P., Falcinelli, B., Lutts, S., Stagnari, F., & Galieni, A. (2019). Sprouted Grains: A Comprehensive Review. Nutrients, 11(2), 421. doi:10.3390/nu11020421Guzmán-Ortiz, F. A., San Martín-Martínez, E., Valverde, M. E., Rodríguez-Aza, Y., Berríos, J. D. J., & Mora-Escobedo, R. (2017). Profile analysis and correlation across phenolic compounds, isoflavones and antioxidant capacity during germination of soybeans (Glycine max L.). CyTA - Journal of Food, 15(4), 516-524. doi:10.1080/19476337.2017.1302995Zhu, Y., Hsu, W. H., & Hollis, J. H. (2013). The Impact of Food Viscosity on Eating Rate, Subjective Appetite, Glycemic Response and Gastric Emptying Rate. PLoS ONE, 8(6), e67482. doi:10.1371/journal.pone.0067482Logan, K., Wright, A. J., & Goff, H. D. (2015). 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Recommendations of the Chilean association for digestive endoscopy for the management of gastric pre-malignant lesions

Indexación: Web of Science; Scielo.An expert panel analyzed the available evidence and reached a consensus to release 24 recommendations for primary and secondary prevention of gastric cancer (CG) in symptomatic patients, with indication for upper GI endoscopy. The main recommendations include (1) Search for and eradicate H. pylori infection in all cases. (2) Systematic gastric biopsies (Sydney protocol) in all patients over 40 years of age or first grade relatives of patient with CG, to detect gastric atrophy, intestinal metaplasia or dysplasia. (3) Incorporate the OLGA system (Operative Link on Gastritis Assessment) to the pathological report, to categorize the individual risk of CG. (4) Schedule endoscopic follow-up according to the estimated risk of CG, namely annual for OLGA III- IV, every 3 years for OLGA I- II or persistent H. pylori infection, every 5 years for CG relatives without other risk factors and no follow-up for OLGA 0, H. pylori (-). (4) Establish basic human and material resources for endoscopic follow-up programs, including some essential administrative processes, and (5) Suggest the early CG/total CG diagnosis ratio of each institution and the proportion of systematic recording of endoscopic images, as quality indicators. These measures are applicable using currently available resources, they can complement any future screening programs for asymptomatic population and may contribute to improve the prognosis of CG in high-risk populations.http://ref.scielo.org/f2gm5

Pobreza en la ocupación e instrumentos de reacción

Unión Europea,Ministerio de Economía y Competitividad y el Fondo Europeo de Desarrollo Regional DER2015-63701-C3-1-

Rediscovery of the Endangered Carchi Andean Toad, \u3cem\u3eRhaebo colomai\u3c/em\u3e (Hoogmoed, 1985), in Ecuador, with Comments on Its Conservation Status and Extinction Risk

Since 1984 there have been no records of Rhaebo colomai (Hoogmoed, 1985) within the territory of Ecuador. This species was known from 2 localities in the province of Carchi, northwestern Ecuador, and the department of Nariño, southwestern Colombia, which were reported in 1979 and 2015, respectively. We report the recent sightings of R. colomai at 3 new localities in Ecuador and discuss and evaluate this species’ extinction risk and conservation status

La ciencia de la destrucción

El uso de la bomba atómica es considerado la violación más grande de derechos humanos registrada a través de la historia y la cuna del arma más letal, dentro de la ciencia de la destrucción. Las consecuencias de una bomba atómica son devastadoras y destructivas a corto y a largo plazo. Se considera a la explosión de una bomba atómica como un fenómeno físico de gran complejidad, ya que se libera una gran cantidad de energía en forma de radiación y calor. El impacto de la misma se basa en la energía nuclear, la cual, se libera desde el núcleo de un átomo, y puede producirse mediante fisión o fusión nuclear. Ambas emiten una gran cantidad de energía, en forma de explosión, la energía nuclear, liberada por la reacción en cadena de la fisión, calienta a decenas de millones de grados los materiales de la bomba y alcanza presiones millones de veces más altas que la presión atmosférica. Calcularemos el calentamiento a volumen constante y la presión final de la semiesfera de una bola de fuego, para así conocer más acerca de la explosión de la bomba atómica llamada «Gadget»

A new species of terrestrial frog Pristimantis (Strabomantidae) from the upper basin of the Pastaza River, Ecuador

We describe a new species of Pristimantis from the montane forest of the Río Zuñag Ecological Reserve, upper basin of the Pastaza River, Ecuador. Pristimantis mallii sp. n. is characterized by a snout-vent length of 11.6–21.3 mm in adult males (n = 12), 22.6–34.3 mm in adult females (n = 8), and is compared morphologically and genetically with Pristimantis miktos and with other relevant species of Pristimantis. The new species is characterized by having skin on dorsum and flanks shagreen, distinctive scapular folds, snout broadly rounded in dorsal view, upper eyelid bearing one or two subconical tubercles and some rounded tubercles, dorsum and flanks light brown to brown, with irregular dark brown marks bounded by dirty cream and groin with irregular yellowish marks