La educación y la salud como coberturas previas a aplicación de la tabla de pensiones alimenticias básicas para niños, niñas y adolescentes

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Juan Martínez Yntriago

2015-11-01

Full Text Available En Ecuador se usa lo coercitivo de la ley para hacer cumplir el derecho de niños, niñas y adolescentes a la manutención por parte de sus padres y familiares cercanos; con este objetivo, se creó la Tabla de Pensiones Alimenticias Básicas para ser aplicada obligatoriamente en los juicios de alimentos respecto al ingreso del alimentante, sin considerar necesidades que previamente son cubiertas y que no deben ser parte del reclamo; por lo cual, esta investigación hace una revisión a la teoría del derecho de alimentos y un análisis de la cobertura previa de educación y salud que no son apreciadas al momento de imponer la pensión alimenticia, así como una crítica a la aplicación de la referida tabla por la variación de los aspectos que motivaron su creación y un trabajo de campo que permitió concluir que estas coberturas anticipadas continúan siendo reclamadas por quienes demandan alimentos para sus hijos.

Empleo y economías de aglomeración: el caso de la industria de la carne, productos lácteos y conservas alimenticias, 1988-2003

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Rogelio Varela Llamas

2009-01-01

Mínimos Cuadrados Generalizados, se obtienen resultados que sugieren que las economías externas derivadas de la especialización y diversidad productiva no afectan positivamente al empleo; con excepción de la industria de conservas alimenticias. Asimismo, se determina que el empleo en el resto de las ramas del subsector 31 presenta un efecto positivo y significativo sobre cada una de las tres ramas estudiadas.

Estudio comparativo de distintas alternativas tecnológicas para la producción de quesos semiduros de pasta lavada bajos en grasa

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Zalazar, C. A.

2002-12-01

Full Text Available In the present paper the addition of a commercial fat substitute based on whey proteins, alone or in combination with goat rennet and with a food grade protease, is analyzed. Six different cheeses were produced: a control with whole milk (3.3 % of fat, and five experimental with partially skimmed milk (1.8 % of fat without additions and with different combinations of the fat substitute, the goat rennet and the food grade protease. Results of analytical controls performed at the beginning and at the end of ripening show that low fat cheese without additions was the best of experimental. Addition of fat substitute, alone or in different combinations with goat rennet or with food grade protease, was negative for the sensory characteristics.En el presente trabajo se analiza el efecto del agregado de un sustituto comercial de la materia grasa a base de proteínas de suero, solo o en combinaciones con un coagulante de cabrito en pasta y con una proteasa alimenticia, sobre la calidad de un queso semiduro argentino. Se elaboraron seis tipos distintos de quesos, un testigo con leche entera (3.3 % de materia grasa, y cinco experimentales con leche parcialmente descremada (1.8 % de materia grasa, sin ningún agregado y con distintas combinaciones del sustituto de grasa, el coagulante de cabrito y la proteasa. Los resultados de los controles analíticos realizados al principio y al final de la maduración, indicaron que el queso descremado sin ningún aditivo resultó ser el mejor de los experimentales ya que la inclusión del sustituto de la grasa, solo o en distintas combinaciones con el coagulante de cabrito o con la proteasa, afectó negativamente a los atributos sensoriales .

Retardo del crecimiento intrauterino asociado con el consumo de pasta básica de cocaína por mujeres gestantes de Bogotá, D.C., Colombia

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Oscar Ramírez

2000-12-01

Full Text Available El objetivo de este estudio fue identificar una posible asociación entre el consumo de pasta ásica de cocaína o 'basuco' entre mujeres embarazadas y el crecimiento intrauterino de sus productos vivos en dos hospitales de tercer nivel en Bogotá, Colombia. Con un diseño de cohorte retrospectiva, se encuestaron 1.878 mujeres en el puerperio mediato para indagar, entre otras variables, la historia sobre el consumo de drogas ilicitas. Tanto a las madres como a sus recién nacidos se les realizaron mediciones antropométricas estandarizadas. Se comparó la prevalencia de bajo peso al nacer (BPN, parto prematuro (PP y retardo del crecimiento intrauterino (RCIU con la historia de consumo de drogas ilicitas durante el embarazo por medio de modelos de regresión lineal múltiple y regresión logística múltiple, para ajustar el efecto de posibles confusores como edad materna, estado nutricional y patologias maternas, nivel socioeconómico, escolaridad y tabaquismo, entre otros. Los resultados mostraron que una de cada 189 mujeres consumió sustancias ilegales durante el embarazo, comúnmente Cannabis safiva o pasta básica de cocaina. Las consumidoras de ostos productos tipicamente tenían menor escolaridad, eran de nivel socioeconomico más bajo. eran más delgadas, con una historia de control prenatal inadecuado, primigestantes o multigestantes y, con frecuencia, también fumaban tabaco y bebían alcohol. Se halló una asociación entre el consumo de las sustancias ilegales con RCIU (cociente de suertes de prevalencias de 5.24, IC95%: 1,3-21.0, y un déficit de 0.7 desvios estándares del peso para la edad gestacional (p=0.03. Además, se encontró un cociente de suertes ajustado de 7,78 con IC95%: 1,O-62, entre el consumo de pasta básica de cocaina y RCIU. Aunque es probable que a través de entrevistas se subestime la prevalencia de consumo de drogas y a pesar del limitado poder del estudio, éste fue capaz de identificar un efecto importante

Propuesta de reforma a la tabla de pensiones alimenticias que considere las condiciones reales de niños, niñas y adolescentes con discapacidades

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Zoila Alvarado Moncada

2016-06-01

Full Text Available Desde el año 2009, el Consejo Nacional de la Niñez y la adolescencia, resolvió fijar la tabla de pensiones alimenticias mínimas, teniendo como premisas el salario básico unificado, la inflación que actualmente vive el país y los ingresos económicos del alimentante, sin hacer una diferenciación entre los niños regulares y los que sufren algún tipo de discapacidad, sin considerar el tratamiento especial que ellos reciben. La fuente de idea para el proyecto está enmarcada en la experiencia y en el conocimiento brindado por madres que sienten el desamparo y el desequilibrio legal al tener hijos discapacitados. El método de trabajo ha sido la búsqueda de información relevante, la investigación bibliográfica y documental y la encuesta y entrevista como técnica de aprehensión del conocimiento desde la propia fuente de los involucrados. Se ha llegado a la conclusión de que, dada la relevancia del problema tratado, las autoridades competentes optarían por respaldar la propuesta de que la Tabla de Pensiones Alimenticias Mínimas se incremente en 3% cuando se presenten demandas de alimentos y se demuestre que el alimentado tenga algún grado de discapacidad; dejando en claro que el grado de discapacidad tendrá que establecerlo el Consejo Nacional de Discapacidades (CONADIS.

The PASTA Bridge: A Technique for the Arthroscopic Repair of PASTA Lesions.

Science.gov (United States)

Hirahara, Alan M; Andersen, Wyatt J

2017-10-01

PASTA (partial articular supraspinatus tendon avulsion) lesions of greater than 50% thickness are usually repaired, whereas those of less than 50% thickness receive subacromial decompression and debridement. However, tears of greater than 25% thickness of the tendon result in increased strain of the adjacent, intact tendon fibers. Re-creating the tendon footprint at the greater tuberosity is the goal of a repair. Transtendon repairs have been considered the gold standard in repair but have shown varying outcomes and are technically difficult procedures. This report details the PASTA bridge-a technique for the arthroscopic, percutaneous repair of PASTA lesions. The PASTA bridge uses a spinal needle to ensure the repair includes the leading edge of the good tissue and is at the appropriate angle and area. Most procedures use a knife or trocar blindly to access the joint to place anchors, which has the potential to damage surrounding tissues and result in poor anchor and suture placement. The PASTA bridge is a safe, reliable procedure that is easily reproducible and appropriate for surgeons of all experience levels and should be strongly considered when repairing PASTA lesions.

ESTUDIO COMPARATIVO DE PASTAS DE CEMENTO ADICIONADAS CON CATALIZADOR DE CRAQUEO CATALÍTICO USADO (FCC, Y METACAOLIN (MK

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Janneth Torres Agredo

2012-01-01

Full Text Available Este artículo es parte de un proyecto de investigación cuyo objetivo principal es evaluar el desempeño de un residuo de una refinería de petróleo, como adición al cemento Portland con el fin de establecer la viabilidad de su aplicación en materiales de construcción. Este residuo denominado catalizador usado a partir del proceso de craqueo catalítico (fcc procede de las unidades de ruptura catalítica en lecho fluido y está compuesto principalmente por sílice y alúmina. Se analizó la hidratación en pastas de cemento adicionadas con el fcc, y se hizo una comparación con la adición de metacaolín (mk. Para realizar el estudio, se prepararon pastas de cemento Portland Ordinario (opc, adicionadas en porcentajes del 10 y 20% de fcc y mk como reemplazo de cemento. La actividad puzolánica de las adiciones y el tipo de productos de hidratación se determinaron mediante las técnicas de difracción de rayos X (drx y del análisis termogravimétrico (tg/dtg. Como fases principales del proceso de hidratación en las pastas adicionadas con fcc se encontraron silicatos cálcicos hidratados (csh, aluminatos cálcicos hidratados (cah, y silico aluminatos cálcicos (cash, productos similares a los obtenidos en pastas adicionadas con metacaolín.

Enrichment of pasta with different plant proteins.

Science.gov (United States)

Kaur, Gurpreet; Sharma, Savita; Nagi, H P S; Ranote, P S

2013-10-01

Effects of supplementation of plant proteins from mushroom powder, Bengal gram flour and defatted soy flour at different levels were assessed on the nutritional quality of pasta. Supplementation of wheat semolina was done with mushroom powder (0-12%), Bengal gram flour (0-20%) and defatted soy flour (0-15%). Mushroom powder and defatted soy flour increased the cooking time of pasta whereas non significant variation was observed in cooking time of Bengal gram supplemented pasta. Significant correlation (r = 0.97, p ≤ 0.05) was observed between water absorption and volume expansion of pasta. Instantization of pasta by steaming improved the cooking quality. Steamed pasta absorbed less water and leached fewer solids during cooking. On the basis of cooking and sensory quality, pasta in combination with 8% mushroom powder, 15% Bengal gram flour and 9% defatted soy flour resulted in a better quality and nutritious pasta.

[Quality of pastas supplemented with rice bran].

Science.gov (United States)

Sangronis, E; Rebolledo, M A

1997-06-01

The objective of this research was to investigate the potential of using rice bran as an ingredient in pastas spaghetti type. Two of the pastas were made with semolina from durum as raw material, supplemented with 10 and 20% rice bran. The other two were made with granular flour and the same percentage of rice bran. Proximate composition of raw material was analyzed. Pastas were elaborated in a local industry. Composition, proximal, color, texture, and sensorial quality of pastas were determined. Protein content (13.9-15.0%), ash (1.47-3.09%) and dietary fiber (6.71-8.45%) of pastas increased according to the percentage of rice bran added. The hardest pastas were those elaborated with semolina from durum wheat and with a 10% of substitution. Also, they were the most yellow. The sensory panel found differences in quality among the pastas evaluated. Pastas with 10% rice bran had the best quality. The results demonstrated that is possible to elaborate pastas with 20% as maximum of rice bran resulting products with high protein, ash and dietetic fiber content, but some undesirable characteristics were given by the rice bran as white spots, wrinkles and color changes.

Transport Properties in Nuclear Pasta

Science.gov (United States)

Caplan, Matthew; Horowitz, Charles; Berry, Donald; da Silva Schneider, Andre

2016-09-01

At the base of the inner crust of neutron stars, where matter is near the nuclear saturation density, nuclear matter arranges itself into exotic shapes such as cylinders and slabs, called `nuclear pasta.' Lepton scattering from these structures may govern the transport properties of the inner crust; electron scattering from protons in the pasta determines the thermal and electrical conductivity, as well as the shear viscosity of the inner crust. These properties may vary in pasta structures which form at various densities, temperatures, and proton fractions. In this talk, we report on our calculations of lepton transport in nuclear pasta and the implication for neutron star observables.

Nutritional, antioxidant, microstructural and pasting properties of functional pasta

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Amir Gull

2018-04-01

Full Text Available The present study aimed to characterize millet-pomace based pasta on the basis of functional, morphological, pasting and nutritional properties with control pasta (100% durum semolina. Functional pasta was developed by using blend of 20% finger millet flour, 12% pearl millet flour, 4% carboxy methyl cellulose (CMC and 64% composite flour containing durum semolina and carrot pomace. Nutritional analysis of developed pasta showed high content of minerals viz calcium, iron, zinc and dietary fiber compared to control pasta. The developed pasta showed better quality characteristics in terms of cooked weight, swelling index and water absorption. Color evaluation of developed pasta showed increase in L∗ and b∗ values. Phenolic content and antioxidant activity of developed pasta was significantly higher with respect to control. Also significant (p < 0.05 variations were observed in pasting properties between pasta samples. Microstructure evaluation of cooked pasta showed better interaction between starch and protein matrix with addition of carboxy methyl cellulose gum. Keywords: Pasta, Phenolic content, Antioxidant activity, Nutritional properties, Microstructure

BULIMIA, ADICCIÓN ALIMENTICIA Y LOS COLORES DE LAS FRUTAS

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Daniel Jácome Roca

2009-12-01

Full Text Available

Estudio de la hidratación de pastas de cemento adicionadas con catalizador de craqueo catalítico usado (FCC de una refinería colombiana

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Jenny Johanna Trochez

2010-01-01

Full Text Available En este artículo se analiza el efecto de la incorporación de un residuo industrial de una refinería de petróleo colombiana, conocido como catalizador de craqueo catalítico usado (FCC, en el proceso de hidratación de pastas cementicias. Para tal efecto, se prepararon pastas de cemento Pórtland ordinario (OPC adicionadas en porcentajes del 10 y 20% de FCC como reemplazo de la cantidad de cemento. La reactividad puzolánica del material y el tipo de productos de hidratación se determinó mediante difracción de rayos X (DRX y análisis termogravimétrico (TG/DTG. Adicionalmente, se determinó el calor de hidratación liberado con base en la norma ASTM C186. Los resultados indican que el proceso de hidratación de pastas adicionadas con FCC es altamente exotérmico como consecuencia de su actividad puzolánica a cortas edades. Las fases principales presentes en el proceso de hidratación de las pastas adicionadas con FCC fueron CSH, CAH y CASH, productos similares a los obtenidos en pastas adicionadas con metacaolín.

El agrietamiento superficial de las pastas puras de cemento: una interpretación

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Calleja, J.

1964-12-01

Full Text Available Not availableSe aborda por métodos analíticos y técnicas de difracción de rayos X el problema de determinar las posibles causas del agrietamiento superficial de galletas de pasta pura de cemento. Se encuentran diferencias de composición y constitución entre la zona superficial agrietada de las galletas y el resto de la masa, hallándose concordancia entre determinados constituyentes químicos calculados a base del análisis químico y los resultados de difracción de rayos X. Se interpretan estas diferencias como atribuibles a una exudación de lechada de la pasta, con extracción de álcalis solubles y yeso. Como consecuencia, la exudación provoca una carbonatación, una mayor retracción y posiblemente un fraguado acelerado en la zona superficial en relación con la masa interior de las galletas. Como causa directa de la ·exudación se acepta la hipótesis de una granulometría anormal del cemento, probablemente debida a un exceso de finos o gruesos por una molienda grosera, y producida por una deficiencia de tipo mecánico en el proceso de molturación del clínker.

Efecto de la concentración y presión sobre la elevación del punto de ebullición de pasta de tomate (Lycopersicon esculentum Mill.

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Fabián Alberto Ortega Quintana

2015-12-01

Full Text Available Las propiedades térmicas de las pulpas concentradas juegan un papel importante en el diseño y optimización de evaporadores de múltiple efecto, entre estas propiedades se encuentra la elevación del punto de ebullición. En esta investigación se determinó la elevación del punto de ebullición de pastas de tomate (Lycopersicon esculentum Mill. de las variedades colombianas Chonto, Milano y Río Grande variando las concentraciones de sólidos solubles desde 5 hasta 35ºBrix y las presiones de vacío desde 49,33 hasta 949,26mbar. Cada tratamiento fue realizado por triplicado para cada variedad de tomate y se evaluó el ajuste de los datos obtenidos a los modelos matemáticos: Dühring, Antoine y Crapiste-Lozano. La concentración, la presión, la variedad de tomate y las diferentes interacciones de estas variables tuvieron efecto estadísticamente signifi cativo al 5% de signifi cancia en la temperatura de ebullición de las pastas de tomate. Finalmente, para las tres variedades de tomate se encontró un buen ajuste de los datos experimentales a los diferentes modelos matemáticos.

Protein enriched pasta: structure and digestibility of its protein network.

Science.gov (United States)

Laleg, Karima; Barron, Cécile; Santé-Lhoutellier, Véronique; Walrand, Stéphane; Micard, Valérie

2016-02-01

Wheat (W) pasta was enriched in 6% gluten (G), 35% faba (F) or 5% egg (E) to increase its protein content (13% to 17%). The impact of the enrichment on the multiscale structure of the pasta and on in vitro protein digestibility was studied. Increasing the protein content (W- vs. G-pasta) strengthened pasta structure at molecular and macroscopic scales but reduced its protein digestibility by 3% by forming a higher covalently linked protein network. Greater changes in the macroscopic and molecular structure of the pasta were obtained by varying the nature of protein used for enrichment. Proteins in G- and E-pasta were highly covalently linked (28-32%) resulting in a strong pasta structure. Conversely, F-protein (98% SDS-soluble) altered the pasta structure by diluting gluten and formed a weak protein network (18% covalent link). As a result, protein digestibility in F-pasta was significantly higher (46%) than in E- (44%) and G-pasta (39%). The effect of low (55 °C, LT) vs. very high temperature (90 °C, VHT) drying on the protein network structure and digestibility was shown to cause greater molecular changes than pasta formulation. Whatever the pasta, a general strengthening of its structure, a 33% to 47% increase in covalently linked proteins and a higher β-sheet structure were observed. However, these structural differences were evened out after the pasta was cooked, resulting in identical protein digestibility in LT and VHT pasta. Even after VHT drying, F-pasta had the best amino acid profile with the highest protein digestibility, proof of its nutritional interest.

Reología de las pastas crudas

OpenAIRE

Laffarga Osteret, José

2016-01-01

En las fábricas de cemento, por vía húmeda, ha sido y es una preocupación constante el porcentaje en agua de las pastas. Muchos estudios se han realizado para lograr pastas manejables con bajo contenido en agua. Constantemente se proponen materias fluidificantes que aumentan la manejabilidad de las pastas, disminuyendo el agua necesaria. La mayoría de estos estudios son de carácter experimental y, en muchas ocasiones, los fluidificantes que dan un resultado óptimo en unas pastas, en otras dan...

Design of New Nordic Pasta

DEFF Research Database (Denmark)

Rasmussen, Mai; Fisker, Anna Marie

The wave The Danish nature is characterized by the rough oceans that capture Denmark, which has been an inspiration for this pasta-design. The Wave is supposed to be the base of a new Nordic meal that creates experiences and surprises on the journey through the meal. The Boiled sweet The pasta...... captures the the experience of taste in each single piece of the boiled sweet, that associates to pearls in a row. It creates a meal that is divided sharply into pieces and creates a simplicity and pureness on the plate like the Nordic designers like it. The colors of the stuffing are struggling to get out...... through the holes in the pasta which makes the guests interested and curious in the meal. Dualism This pasta-design is based on the clash between the Italian and the Danish culture. The simplicity and sharpness of the Danish design meets the soft and curved Italian design with the sharp edge and the soft...

Bioactive Properties of Phaseolus lunatus (Lima Bean) and Vigna unguiculata (Cowpea) Hydrolyzates Incorporated into Pasta. Residual Activity after Pasta Cooking.

Science.gov (United States)

Drago, Silvina R; Franco-Miranda, Hanai; Cian, Raúl E; Betancur-Ancona, David; Chel-Guerrero, Luis

2016-09-01

The aims of the study were to study the inclusion of P. lunatus (PLH) and V. unguiculata (VUH) protein hydrolyzates with bioactive properties into a pasta-extruded product and determine residual activity after extrusion or pasta cooking. Both protein hydrolyzates showed angiotensin-converting enzyme inhibition (ACEI) and antioxidant activity (TEAC). PLH showed higher ACEI but lower TEAC than VUH (97.19 ± 0.23 vs. 91.95 ± 0.29 % and 244.7 ± 3.4 vs. 293.7 ± 3.3 μmol Trolox/g, respectively). They were included at 5 or 10 % into wheat pasta. Control pasta had the lowest ACEI activity or TEAC (22.01 ± 0.76 % or 14.14 ± 1.28 μmol Trolox/g, respectively). Higher activity remained in pasta with PLH than VUH after extrusion, and higher the level of addition, higher the ACEI was. Pasta had practically the same ACEI activity after cooking, thus active compounds were not lost by temperature or lixiviation. Regarding TEAC, higher activity remained in pasta with 10 % VUH (31.84 ± 0.17 μmol Trolox/g). Other samples with hydrolyzates had the same activity. After cooking, pasta with hydrolyzates had higher TEAC values than control, but these were not modified by the level of incorporation. Moreover, the profile changed because pasta with PLH had the highest TEAC values (21.39 ± 0.01 and 20.34 ± 0.15 for 5 or 10 % hydrolyzates, respectively). Cooking decreased this activity (~ 20 %), for all samples. Although a certain loss of antioxidant activity was observed, pasta could be a good vehicle for bioactive compounds becoming a functional food.

Functional properties of pasta enriched with variable cereal brans.

Science.gov (United States)

Kaur, Gurkirat; Sharma, Savita; Nagi, H P S; Dar, Basharat N

2012-08-01

To explore the potentiality of cereal brans for preparation of fiber enriched pasta, various cereal brans (Wheat, Rice, Barley and Oat) were added at 0, 5, 10, 15, 20 and 25 per cent to durum wheat semolina. The effect of cereal bran enrichment on the colour, cooking, sensory quality and shelf life of enriched pasta was assessed at ambient temperature. Pasta prepared with added fiber at 25 per cent level had the highest protein and dietary fiber content as compared to control. Enrichment with variable fiber sources improved the brightness of pasta, as colour of pasta enhanced significantly. Addition of cereal brans resulted an increase in the water absorption and cooking losses of pasta. This effect was dependent on the level and type of cereal brans. Significant correlation (r = 0.80) was obtained between water absorption and volume expansion in all types of bran enriched pasta. At 25 per cent level of supplementation, maximum solids were leached into cooking water. Bran enriched pasta required less cooking time for complete gelatinization of starch. Increasing level of cereal brans had significantly affected the overall acceptability of enriched pasta. Cooking quality of pasta remained constant during storage. Non significant effect of storage was found on water activity, free fatty acids. Enriched pasta (15 per cent level of wheat, rice and oat bran and 10 per cent barley bran) was highly acceptable upto 4 months of storage with respect to quality.

Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta.

Science.gov (United States)

Lu, Xikun; Brennan, Margaret A; Serventi, Luca; Liu, Jianfu; Guan, Wenqiang; Brennan, Charles S

2018-10-30

This study reports the effects of addition of mushroom powder on the nutritional properties, predictive in vitro glycaemic response and antioxidant potential of durum wheat pasta. Addition of the mushroom powder enriched the pasta as a source of protein, and soluble and insoluble dietary fibre compared with durum wheat semolina. Incorporation of mushroom powder significantly decreased the extent of starch degradation and the area under the curve (AUC) of reducing sugars released during digestion, while the total phenolic content and antioxidant capacities of samples increased. A mutual inhibition system between the degree of starch gelatinisation and antioxidant capacity of the pasta samples was observed. These results suggest that mushroom powder could be incorporated into fresh semolina pasta, conferring healthier characteristics, namely lowering the potential glycaemic response and improving antioxidant capacity of the pasta. Copyright © 2018 The Authors. Published by Elsevier Ltd.. All rights reserved.

Determining moisture content in pasta by vibrational spectroscopy.

Science.gov (United States)

Czaja, Tomasz; Kuzawińska, Ewelina; Sobota, Aldona; Szostak, Roman

2018-02-01

Pasta aside from bread is the most consumed cereal-based product in the world. Its taste and cooking ease makes it the basis of many cuisines. The pasta dough formed by mixing flour and water is extruded through an extrusion die to mould the appropriate pasta form and is dried to obtain a stable product. The concentration of moisture in the pasta dough is a one of key parameters determining the final quality of the product. Monitoring the moisture content of pasta after extrusion is also critically important. It enables a selection of suitable drying conditions that ensure the appropriate parameters of pasta, such as texture, color and taste, are met. A method for the quantitative determination of moisture content in pasta dough and in pasta based on the partial least squares treatment of infrared spectra registered using a single-reflection attenuated total reflectance diamond accessory is described. Results of a similar quality were found using models derived from near infrared spectra obtained in a diffuse reflectance mode and slightly worse based on Raman spectra. Relative standard errors of prediction calculated for moisture quantification by ATR/NIR/Raman techniques amounted to 2.54/3.16/5.56% and 2.15/3.32/5.67%, for calibration and validation sets, respectively. The proposed procedures can be used for fast and efficient pasta moisture quantification and may replace the current, more laborious methods used. Copyright © 2017 Elsevier B.V. All rights reserved.

PERBEDAAN PH SALIVA ANTARA PENGGUNA PASTA GIGI YANG MENGANDUNG BAKING SODA DAN PENGGUNA PASTA GIGI YANG MENGANDUNG FLUOR

OpenAIRE

LINARDI, ALICIA NADIA

2014-01-01

2014 Latar belakang : Baking soda dan fluor merupakan bahan yang biasa ditambahkan dalam pasta gigi. Baking soda dan fluor mempunyai kemampuan untuk meningkatkan sekresi saliva dan pH saliva. Tujuan penelitian ini adalah untuk mengetahui perbedaan pH saliva antara pengguna pasta gigi yang mengandung baking soda dan pengguna pasta gigi yang mengandun fluor. Bahan dan metode : Jenis penelitian ini adalah eksperimental dengan desai...

quality of corn-field bean gluten-free pasta

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Dib Ahlem

2018-01-01

Full Text Available Corn semolina supplemented by field bean semolina in ratio of 2/1 (w/w were used for obtaining protein and fiber enriched gluten-free pasta. The effect of hydrothermal treatment of corn flour on its applicability as gluten-free pasta improver was tested. A central composite design involving water hydration level and the amount of hydrothermal treated corn flour were used. Instrumental analyses of pasta (cooking loss, water absorption capacity, hydration and pasting properties, textural parameters and microstructure were carried out to assess the impact of experimental factors. Results showed that hydrothermal treatment of corn flour affected in different extent on pasta properties, improving cooking and textural characteristics of pasta. The optimum formulation of corn-field bean contained 7.41 g of treated corn flour and 77.26 mL of water was selected on the base of desirability function approach with value of 0.825 which showed the best pasta properties. Obtained results showed also that addition of treated flour induced significant differences (p < 0.05 in all parameters in comparison with control pasta.

VALORIZACIÓN DE RESIDUOS AGROINDUSTRIALES DEL TEQUILA PARA ALIMENTACION DE RUMIANTES

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Clementina R. Ramírez-Cortina

2012-01-01

Full Text Available El objetivo de este trabajo fue investigar una tecnología adecuada para el uso del bagazo de Agave tequilana W. var. azul en raciones alimenticias para rumiantes. Las características físicas y químicas del bagazo fueron evaluadas. De acuerdo con dichas caracterizaciones, éste puede ser utilizado como complemento en la alimentación de rumiantes. Sin embargo, un inconveniente es la baja digestibilidad del bagazo, debido a su alto contenido de lignina; para disminuirlo se usó un tratamiento con hidróxido de calcio. El tratamiento químico se realizó en un reactor de vidrio (50 L con las siguientes condiciones: concentraciones de Ca(OH2 de 2, 5 y 10 %, humedad del bagazo de 20 y 80 %, temperaturas de 30 y 50 °C. Las pruebas de digestibilidad se realizaron en el bagazo tratado químicamente. La digestibilidad aumentó de 36 % (bagazo no tratado a 54.5 % con el mejor tratamiento (humedad 80 %, Ca(OH2 10 %, y 50 °C. Con base en los resultados de digestibilidad, se puede concluir que el bagazo tratado con Ca(OH2 puede ser utilizado como suplemento en la composición de las raciones alimenticias de los rumiantes.

Nuclear Pasta: Topology and Defects

Science.gov (United States)

da Silva Schneider, Andre; Horowitz, Charles; Berry, Don; Caplan, Matt; Briggs, Christian

2015-04-01

A layer of complex non-uniform phases of matter known as nuclear pasta is expected to exist at the base of the crust of neutron stars. Using large scale molecular dynamics we study the topology of some pasta shapes, the formation of defects and how these may affect properties of neutron star crusts.

Effects of housing system and age of laying hens on egg performance in fresh pasta production: pasta cooking behaviour.

Science.gov (United States)

Alamprese, Cristina; Casiraghi, Ernestina; Rossi, Margherita

2011-03-30

Very few studies concern the effects of layer housing systems and age on egg technological properties. Thus the aim of this work was to study the influence of these two factors on egg performance in fresh pasta production, focusing on pasta cooking behaviour. Samples of pasta subjected to analysis were prepared with eggs laid by Hy-Line Brown hens (from 27 to 68 weeks old) housed in cage, barn and organic systems. Higher average values of weight increase and matter loss during pasta cooking were observed for samples prepared with eggs laid by older hens. Such cooking behaviour indicated the development of a weaker pasta protein network, resulting from a decrease in the quantity of albumen protein and an increase in fat content, which is due to the reduction in albumen/yolk ratio during hen aging. The housing system had a significant effect only on matter loss in cooking water, but differences between samples were so small as to be unlikely perceived by consumers. Both hen age and housing system significantly affected pasta cooking behaviour, but the greatest effect was exerted by the hen age. Copyright © 2010 Society of Chemical Industry.

Análisis bibliométrico para la identificación de factores de innovación en la industria alimenticia

OpenAIRE

Pineda Ospina, Diana Lorena

2015-01-01

El artículo que se presenta a continuación plantea el objetivo de identificar los principales factores de la innovación expuestos en la literatura especializada en la industria alimenticia. Para su desarrollo, se realizó un ejercicio bibliométrico orientado al análisis de artículos científicos en el sector. A partir de los resultados, se concluye que los principales factores para la innovación en la industria alimenticia se asocian a los canales de comunicación y la participación en el proces...

Propiedades dieléctricas de pastas de cemento con reducido contenido en agua libre

Directory of Open Access Journals (Sweden)

de Frutos, J.

1999-12-01

Full Text Available In this work the dielectric properties of concrete with and without chlorides as a function of their water contents were studied by the Electrical Impedance Spectroscopy (EIS. Specimens of cement paste with different water/cement ratio and chlorides content was analyzed. After drying the specimens, the rehydratation was controled by the relative weight increasing. Adetailed study of the dielectric behavior in the range of 20 Hz to 40 MHz according to the water and the chlorides contents was made. The results were discussed in the framework of the material processes.

En el presente trabajo se estudia como varían las propiedades dieléctricas del material con su contenido en humedad de pastas de cemento, con y sin cloruros, mediante la Espectroscopia de Impedancia Electroquímica, EIS. Para ello se fabricaron pastas de cemento con diferentes relaciones agua/cemento, y con diferente contenido de cloruros. Después de someter las muestras a procesos de secado, se procede a la rehidratación de las mismas, controlando el contenido de agua, por medio del incremento en peso relativo. Se hace un estudio pormenorizado de la respuesta eléctrica del material en el rango de 20Hz a 40MHz, en función del contenido de agua, y de la presencia de cloruros, y se relacionan los resultados con los procesos químicos presentes en el material.

Subjective satiety and plasma PYY concentration after wholemeal pasta.

Science.gov (United States)

Costabile, Giuseppina; Griffo, Ettore; Cipriano, Paola; Vetrani, Claudia; Vitale, Marilena; Mamone, Gianfranco; Rivellese, Angela A; Riccardi, Gabriele; Giacco, Rosalba

2018-06-01

Dietary fiber and whole grain foods may contribute to the regulation of appetite; however, evidence has produced inconclusive findings. The objective was to evaluate the effects of an experimental wholemeal pasta on appetite ratings, plasma concentrations of gastrointestinal hormones involved in appetite control, and postprandial glucose/insulin responses in healthy adults. Fourteen healthy adults (7M/7F), mean age 30±2 yrs (mean±SEM), participated in a randomized, controlled, crossover trial. Participants consumed on two different days, at one week interval, 117g of wholemeal pasta or 100g of refined wheat pasta (control pasta), similar in energy and macronutrient composition except for fiber amount, which was higher in wholemeal pasta (11 vs 3 g). Appetite ratings, glucose/insulin/lipid and gastrointestinal hormone responses were measured at fasting and for 4-h after the ingestion of the pasta tests, after which self-reported energy intake for 8-h was evaluated. After the wholemeal pasta, the desire to eat and the sensation of hunger were lower (-16%, p=0.04 and -23%, p=0.004, respectively) and satiety was higher (+13%; p=0.08) compared with the control pasta; no effect on self-reported energy intake at subsequent meal was observed. After wholemeal pasta, glucose, triglyceride increased and GLP-1 responses were not different compared to control pasta but insulin response at 30 min (ppasta contributed to appetite control but did not seem to influence acute energy balance. Appetite ratings were associated with modifications in PYY hormone concentrations. Copyright © 2018 Elsevier Ltd. All rights reserved.

Optimization and functionality of millet supplemented pasta

Directory of Open Access Journals (Sweden)

Amir Gull

2015-01-01

Full Text Available AbstractMillets are having superior nutritional qualities and health benefits; hence they can be used for supplementation of pasta. Pasta was prepared using composite flour (CF of durum wheat semolina (96% and carrot pomace (4% supplemented with finger millet flour (FMF, 0-20g, pearl millet flour (PMF, 0-30g and carboxy methyl cellulose (CMC, 2-4g. Second order polynomial described the effect of FMF, PMF and CMC on lightness, firmness, gruel loss and overall acceptability of extruded pasta products. Results indicate that an increasing proportion of finger and pearl millet flour had signed (p≤0.05 negative effect on lightness, firmness, gruel loss and overall acceptability. However, CMC addition showed significant (p≤0. 05 positive effect on firmness, overall acceptability and negative effect on gruel loss of cooked pasta samples. Numeric optimization results showed that optimum values for extruded pasta were 20g FMF, 12g PMF and 4g CMC per 100g of CF and 34ml water with 0.981 desirability. The pasta developed is nutritionally rich as it contains protein (10.16g, fat (6g, dietary fiber (16.71g, calcium (4.23mg, iron (3.99mg and zinc (1.682mg per 100g.

Commercially available gluten-free pastas elevate postprandial glycemia in comparison to conventional wheat pasta in healthy adults: a double-blind randomized crossover trial.

Science.gov (United States)

Johnston, C S; Snyder, D; Smith, C

2017-09-20

Given the popularity of gluten-free diets, research regarding the health implications of gluten-free (GF) products is necessary. This study compared the postprandial glycemic responses to three GF pastas commonly available in the U.S. market to that of wheat pasta in healthy adults. Thirteen healthy non-smoking men and women from a university campus population were enrolled in this randomized 4 × 4 block crossover study and completed all four treatments. Participants followed a standardized diet and activity protocol the day prior to testing, and one week separated testing periods. The test meal (a macaroni and cheese dish prepared with conventional wheat pasta or with GF pasta composed of either brown rice, rice and corn, or corn and quinoa flours) was consumed under observation, and blood was sampled in the fasted state and at one-half hour intervals for the first 2 hours following meal ingestion. A significant pasta × time interaction was observed for the incremental postprandial glycemia curves (p = 0.036, repeated measures ANOVA; effect size [partial eta squared], 0.943). Post-hoc analysis revealed a significant difference for the 30-minute postprandial blood glucose concentrations: the plasma glucose concentration was 57% higher for the GF rice and corn pasta compared to traditional wheat pasta (p = 0.011). Since postprandial glycemia was higher for GF pasta composed of rice and corn flours compared to wheat pasta, more research is needed to understand how the substitute ingredients for GF pastas impact health parameters and disease risk.

Effects of relaxation of gluten network on rehydration kinetics of pasta.

Science.gov (United States)

Ogawa, Takenobu; Hasegawa, Ayako; Adachi, Shuji

2014-01-01

The aim of this study was to investigate the effects of the relaxation of the gluten network on pasta rehydration kinetics. The moisture content of pasta, under conditions where the effects of the diffusion of water on the moisture content were negligible, was estimated by extrapolating the average moisture content of pasta of various diameters to 0 mm. The moisture content of imaginary, infinitely thin pasta did not reach equilibrium even after 1 h of rehydration. The rehydration of pasta made of only gluten was also measured. The rate constants estimated by the Long and Richman equation for both the pasta indicated that the rehydration kinetics of infinitely thin pasta were similar to those of gluten pasta. These results suggest that the swelling of starch by fast gelatinization was restricted by the honeycomb structural network of gluten and the relaxation of the gluten network controlled pasta rehydration kinetics.

Growth- and Stress-Induced PASTA Kinase Phosphorylation in Enterococcus faecalis.

Science.gov (United States)

Labbe, Benjamin D; Kristich, Christopher J

2017-11-01

Transmembrane Ser/Thr kinases containing extracellular PASTA domains are ubiquitous among Actinobacteria and Firmicutes Such PASTA kinases regulate critical processes, including antibiotic resistance, cell division, toxin production, and virulence, and are essential for viability in certain organisms. Based on in vitro studies with purified extracellular and intracellular fragments of PASTA kinases, a model for signaling has been proposed, in which the extracellular PASTA domains bind currently undefined ligands (typically thought to be peptidoglycan, or fragments thereof) to drive kinase dimerization, which leads to enhanced kinase autophosphorylation and enhanced phosphorylation of substrates. However, this model has not been rigorously tested in vivo Enterococcus faecalis is a Gram-positive intestinal commensal and major antibiotic-resistant opportunistic pathogen. In E. faecalis , the PASTA kinase IreK drives intrinsic resistance to cell wall-active antimicrobials, suggesting that such antimicrobials may trigger IreK signaling. Here we show that IreK responds to cell wall stress in vivo by enhancing its phosphorylation and that of a downstream substrate. This response requires both the extracellular PASTA domains and specific phosphorylatable residues in the kinase domain. Thus, our results provide in vivo evidence, with an intact full-length PASTA kinase in its native physiological environment, that supports the prevailing model of PASTA kinase signaling. In addition, we show that IreK responds to a signal associated with growth and/or cell division, in the absence of cell wall-active antimicrobials. Surprisingly, the ability of IreK to respond to growth and/or division does not require the extracellular PASTA domains, suggesting that IreK monitors multiple parameters for sensory input in vivo IMPORTANCE Transmembrane Ser/Thr kinases containing extracellular PASTA domains are ubiquitous among Actinobacteria and Firmicutes and regulate critical processes. The

Effects of technological processes on enniatin levels in pasta.

Science.gov (United States)

Serrano, Ana B; Font, Guillermina; Mañes, Jordi; Ferrer, Emilia

2016-03-30

Potential human health risks posed by enniatins (ENs) require their control primarily from cereal products, creating a demand for harvesting, food processing and storage techniques capable to prevent, reduce and/or eliminate the contamination. In this study, different methodologies to pasta processing simulating traditional and industrial processes were developed in order to know the fate of the mycotoxin ENs. The levels of ENs were studied at different steps of pasta processing. The effect of the temperature during processing was evaluated in two types of pasta (white and whole-grain pasta). Mycotoxin analysis was performed by LC-MS/MS. High reductions (up to 50% and 80%) were achieved during drying pasta at 45-55°C and 70-90°C, respectively. The treatments at low temperature (25°C) did not change EN levels. The effect of pasta composition did not cause a significant effect on the stability of ENs. The effect of the temperature allowed a marked mycotoxin reduction during pasta processing. Generally, ENA1 and ENB showed higher thermal stability than did ENA and ENB1 . The findings from the present study suggested that pasta processing at medium-high temperatures is a potential tool to remove an important fraction of ENs from the initial durum wheat semolina. © 2015 Society of Chemical Industry.

[Development and technological transfer of functional pastas extended with legumes].

Science.gov (United States)

Granito, Marisela; Ascanio, Vanesa

2009-03-01

Development and technological transfer of functional pastas extended with legumes. Semolina pasta is a highly consumed foodstuff, the biological value of which is low because its protein is deficient in lysine. However, if the semolina is extended with legumes rich in this essential aminoacid, not only and aminoacid supplementation is produced, but also the dietary fibre and minerals are increased. In this work, pastas extended in 10% with a white variety of Phaseolus vulgaris and with Cajanus cajan were produced on a pilot plant scale, and this technology was transferred to a cooperative producing artisanal pastas. The cooking qualities and the physical, chemical, and nutritional characteristics of the pastas were evaluated, as well as the sensorial acceptability in institutionalized elderly people. The extension of the pastas with legume flours increased the optimum cooking time (15 to 20%), the weight (20% and 25%), and the loss of solids by cooking. Similarly, the functional value of the pastas increased by increasing the contents of minerals and dietary fibre. The protein content, as well as the protein digestibility in vitro also increased; however, the parameters of colour L, a and b, and the total starch content of the pastas decreased. At consumer level, the pastas extended with legumes had a good acceptability, for what it was concluded that the extension of the semolina with legume flours in the manufacture of pastas is technologically feasible.

From raw material to dish: pasta quality step by step.

Science.gov (United States)

Sicignano, Angelo; Di Monaco, Rossella; Masi, Paolo; Cavella, Silvana

2015-10-01

Pasta is a traditional Italian cereal-based food that is popular worldwide because of its convenience, versatility, sensory and nutritional value. The aim of this review is to present a step-by-step guide to facilitate the understanding of the most important events that can affect pasta characteristics, directing the reader to the appropriate production steps. Owing to its unique flavor, color, composition and rheological properties, durum wheat semolina is the best raw material for pasta production. Although pasta is traditionally made from only two ingredients, sensory quality and chemical/physical characteristics of the final product may vary greatly. Starting from the same ingredients, there are a lot of different events in each step of pasta production that can result in the development of varieties of pasta with different characteristics. In particular, numerous studies have demonstrated the importance of temperature and humidity conditions of the pasta drying operation as well as the significance of the choice of raw material and operating conditions on pasta quality. © 2015 Society of Chemical Industry.

Exploring the Use of Whole Grain Pasta in School Lunches

Science.gov (United States)

Rosen, Renee A.; Hauge, Denise A.; Arndt, Elizabeth A.; Veal, Mike; Marquart, Len

2011-01-01

Pasta is a popular grain food served as an entree or side dish in both home and away-from-home settings. In schools, pasta is served less frequently than other entrees. Pasta, especially whole-grain pasta, offers an opportunity to incorporate less expensive, nutritious, and versatile dishes into school meals. A need exists to develop whole-grain…

Microbial Transglutaminase in Noodle and Pasta Processing

DEFF Research Database (Denmark)

Gharibzahedi, Seyed Mohammad Taghi; Yousefi, Shima; Chronakis, Ioannis S.

2017-01-01

-formulations for noodles and pasta products based on microbial transglutaminase (MTGase) can guarantee the shelf life extension with minimum quality losses. The current review focuses on recent trends and future prospects of MTGase utilization in the structural matrix of noodles and pasta products and represents......Nowadays, there is an aggressive rate in consumption of noodles and pasta products throughout the world. Consumer acceptability and preference of these functional products can be promoted by the discovery of novel knowledge to improve their formulation and quality. The development of fortified...... from new microbial sources. The high potential of MTGase in developing commercial noodles and pasta products is successfully demonstrated. MTGase by modifying the crystallinity or molecular structure via covalent crosslinks between protein molecules strengthens the doughs stability and the textural...

High Protein Pasta is Not More Satiating than High Fiber Pasta at a Lunch Meal, Nor Does it Decrease Mid-Afternoon Snacking in Healthy Men and Women.

Science.gov (United States)

Korczak, Renee; Timm, Derek; Ahnen, Rylee; Thomas, William; Slavin, Joanne L

2016-09-01

This study compared satiety after high protein pasta (16 g protein, 6 g fiber), high fiber pasta (11 g protein, 8 g fiber) or control pasta (11 g protein, 6 g fiber) in a randomized, placebo-controlled, double-blind crossover trial. Participants were 36 healthy and men and women from the University of Minnesota campus. Fasted men and women ate calorie controlled, but macronutrient different pastas at 12:00 pm along with 500 mL of water. The primary outcome was satiety assessed by Visual Analogue Scales at 0, 15, 30, 45, 60, 90, 120, and 180 min daily after consuming the pastas. Secondary outcomes were calories consumed at an ad libitum snack at 3:00 pm, calories from food intake, gastrointestinal tolerance, and palatability. No differences were found among the pasta treatments for satiety, snacking, or gastrointestinal tolerance. Men ate significantly more calories for the rest of the (P = 0.007) after the high protein pasta versus the high fiber pasta (1701 ± 154 compared with 1083 ± 154) with control pasta being intermediate to the other treatments. No significant differences were found for gastrointestinal tolerance, but the palatability ratings showed the high protein pasta was less tasty (P = 0.03) and less pleasant (P = 0.01) than the other 2 pastas. Satisfaction was positively associated with pleasantness and negatively associated with aftertaste. Our results do not support the idea that high protein or high fiber pasta produces a greater satiety response compared to pasta with lower amounts of either nutrient. It is likely that since pasta is already a very satiating food, the subjects were unable to differentiate between the 3 conditions. © 2016 Institute of Food Technologists®

Nutritive value of selected variety breads and pastas.

Science.gov (United States)

Ranhotra, G S; Gelroth, J A; Novak, F A; Bock, M A; Winterringer, G L; Matthews, R H

1984-03-01

Nine types of commercially produced variety breads, plain bagels, corn tortillas, and three types of pasta products were obtained from each of four cities, New York, San Francisco, Atlanta, and Kansas City. Proximate components and 12 minerals and vitamins were determined in these and in cooked pasta products. Available carbohydrate and energy values were calculated. On the average, French, Italian, and pita breads were lower in moisture than other breads. Protein in bread products averaged between 7.6% and 10.4% and in cooked pastas and tortillas between 4.4% and 5.3%. Bagels averaged 10.2% protein. Insoluble dietary fiber in whole wheat bread averaged 5.6%; for most products, dietary fiber values were five- to eightfold higher than crude fiber values. Pasta products and tortillas were virtually free of sodium. Sodium in bread products averaged between 379 and 689 mg/100 gm. Although all pasta products and most bread products were enriched, calcium was often not included. Iron averaged from 2.16 to 3.29 mg/100 gm in bread products and 3.10 to 4.24 mg/100 gm in dry pasta products. Products made with unrefined or less-refined flours and/or containing germ and bran tended to be high in phosphorus, magnesium, zinc, and manganese, and, to a lesser extent, in copper. A good portion of potassium, thiamin, riboflavin, and niacin in pasta products was lost during cooking.

Quantum nuclear pasta and nuclear symmetry energy

Science.gov (United States)

Fattoyev, F. J.; Horowitz, C. J.; Schuetrumpf, B.

2017-05-01

Complex and exotic nuclear geometries, collectively referred to as "nuclear pasta," are expected to appear naturally in dense nuclear matter found in the crusts of neutron stars and supernovae environments. The pasta geometries depend on the average baryon density, proton fraction, and temperature and are critically important in the determination of many transport properties of matter in supernovae and the crusts of neutron stars. Using a set of self-consistent microscopic nuclear energy density functionals, we present the first results of large scale quantum simulations of pasta phases at baryon densities 0.03 ≤ρ ≤0.10 fm-3 , proton fractions 0.05 ≤Yp≤0.40 , and zero temperature. The full quantum simulations, in particular, allow us to thoroughly investigate the role and impact of the nuclear symmetry energy on pasta configurations. We use the Sky3D code that solves the Skyrme Hartree-Fock equations on a three-dimensional Cartesian grid. For the nuclear interaction we use the state-of-the-art UNEDF1 parametrization, which was introduced to study largely deformed nuclei, hence is suitable for studies of the nuclear pasta. Density dependence of the nuclear symmetry energy is simulated by tuning two purely isovector observables that are insensitive to the current available experimental data. We find that a minimum total number of nucleons A =2000 is necessary to prevent the results from containing spurious shell effects and to minimize finite size effects. We find that a variety of nuclear pasta geometries are present in the neutron star crust, and the result strongly depends on the nuclear symmetry energy. The impact of the nuclear symmetry energy is less pronounced as the proton fractions increase. Quantum nuclear pasta calculations at T =0 MeV are shown to get easily trapped in metastable states, and possible remedies to avoid metastable solutions are discussed.

Digestibility of pasta made with three wheat types: a preliminary study.

Science.gov (United States)

Simonato, Barbara; Curioni, Andrea; Pasini, Gabriella

2015-05-01

The aim of this study was to assess the digestibility of the protein and starch in pasta made with different cereals, i.e. Triticum durum, Triticum polonicum and Triticum dicoccum, and to measure the glycemic index (GI) of the different types of pasta. The digestibility of the starch in T.polonicum pasta differed significantly from the others. It seemed to be less digested than dicoccum and durum wheat pasta. T.polonicum pasta also had a lower glycemic index, while there were no significant differences in the protein digestibility of the three types of pasta. Copyright © 2014 Elsevier Ltd. All rights reserved.

Biotechnological Approach To Preserve Fresh Pasta Quality.

Science.gov (United States)

Angiolillo, L; Conte, A; Del Nobile, M A

2017-12-01

Fresh pasta is highly susceptible to microbial contamination because of its high water activity and nutrient content. In this study, a new biopreservation system was examined that consists of an active sodium alginate solution containing Lactobacillus reuteri and glycerol, which was added during the production process of pasta. Our aim was to extend the fresh pasta shelf life by the in situ production of reuterin, thereby avoiding the use of thermal treatments that generally compromise food sensory characteristics. Two experimental studies were carried out with the product packaged under either ordinary or modified atmospheric conditions. Microbiological and sensory quality indices were monitored to determine the effectiveness of biopreservation on product quality during storage. The use of the active solution with L. reuteri and glycerol during the production process of pasta improved both microbial and sensory quality, particularly when combined with modified atmosphere.

78 FR 55095 - Certain Pasta From Italy and Turkey

Science.gov (United States)

2013-09-09

...)] Certain Pasta From Italy and Turkey Determinations On the basis of the record \\1\\ developed in the subject... countervailing and antidumping duty orders on certain pasta from Italy and Turkey would be likely to lead to... respect to imports of certain pasta from Turkey. Background The Commission instituted these reviews on...

Fresh pasta quality as affected by enrichment of nonstarch polysaccharides.

Science.gov (United States)

Brennan, C S; Tudorica, C M

2007-11-01

Nonstarch polysaccharides (NSPs), both soluble and insoluble, were added to pasta doughs at levels of 2.5%, 5%, 7.5%, and 10% levels. The cooking and textural characteristics of the pastas were evaluated using a range of analytical techniques. Generally, NSP addition was found to increase the cooking losses, and reduce the protein and starch contents of the pasta. This effect was dependent on the level of NSP added and also the type (soluble or insoluble). Pasta firmness was generally reduced in relation to the level of NSP addition, although some gel-forming NSPs resulted in higher firmness values. Pasta stickiness, adhesiveness, and elasticity were also affected. The results indicate that careful selection of NSP addition is needed to ensure optimum textural and cooking characteristics in NSP enriched pasta products.

Rheological and sensory behaviors of parboiled pasta cooked using a microwave pasteurization process.

Science.gov (United States)

Joyner, Helen S; Jones, Kari E; Rasco, Barbara A

2017-10-01

Pasta hydration and cooking requirements make in-package microwave pasteurization of pasta a processing challenge. The objective of this study was to assess instrumental and sensory attributes of microwave-treated pasta in comparison to conventionally cooked pasta. Fettuccine pasta was parboiled for 0, 3, 6, 9, or 12 min, pasteurized by microwaves at 915 MHz, then stored under refrigeration for 1 week. Pastas were evaluated by a trained sensory panel and with rheometry. Total pasta heat treatment affected both rheological and sensory behaviors; these differences were attributed to ultrastructure differences. Significant nonlinear behavior and dominant fluid-like behavior was observed in all pastas at strains >1%. Sensory results suggested microwave pasteurization may intensify the attributes associated with the aging of pasta such as retrogradation. A clear trend between magnitude of heat treatment and attribute intensity was not observed for all sensory attributes tested. The microwave pasta with the longest parboil time showed rheological behavior most similar to conventionally cooked pasta. Principal component analysis revealed that no microwave-treated pasta was similar to the control pasta. However, pasta parboiled for 9 min before microwave treatment had the greatest number of similar sensory attributes, followed by pasta parboiled for 6 or 12 min. Further study is needed to determine overall consumer acceptance of microwave-treated pasta and whether the differences in sensory and rheological behavior would impact consumer liking. The results of this study may be applied to optimize microwave pasteurization processes for cooked pasta and similar products, such as rice. The measurement and analysis procedures can be used to evaluate processing effects on a variety of different foods to determine overall palatability. © 2017 Wiley Periodicals, Inc.

Deslignificación de pasta kraft de Pinus radiata con una levadura genéticamente modificada para producir lacasa

OpenAIRE

Arana-Cuenca, A.; Yagüe, Susana; Fermiñán, Encarnación

2010-01-01

Una posible aplicación biotecnológica de las lacasas fúngicas es el blanqueo de pasta de papel mediante la degradación de la lignina en la pasta cruda. Para ello es necesaria su producción a bajo coste y a concentraciones superiores a las secretadas por los hongos de forma natural. La expresión heteróloga en levaduras es una alternativa para su producción a mayor escala. En el presente trabajo se ha realizado la expresión heteróloga del gen cglcc1, responsable de la producción de lacasa en el...

Algas alimenticias para mejorar la calidad nutritiva de los productos cárnicos

Directory of Open Access Journals (Sweden)

Brita Anaya González

2014-12-01

Full Text Available Objetivos: Mejorar la calidad nutritiva de los productos cárnicos a través de algas alimenticias. Métodos: Investigación básica experimental, con un diseño aleatorizado. La población estuvo constituida por diversos tipos de carne: res, cordero, cerdo y alpaca; y algas: Nostoc sp. conocido como nostoc, Gigartina chamissoi (qochayuyo y Ulva sp. (yuyo que llegan al mercado Nery García de la ciudad de Huamanga, capital del departamento de Ayacucho. La muestra comprendió 2 kg de cada tipo de carne y algas. La determinación de nutrientes fue sobre la base de los métodos de la AOAC (Official Methods of Analysis. Resultados: Al ser comparadas 5 mezclas de diferentes proporciones de carnes y algas, la diferencia encontrada fue significativa entre el contenido de valor calórico (P=0,000 y nutritivo (P=0,000. La mezcla A fue la ideal con un porcentaje de proteínas de 31,87 g%, las grasas con un valor de 12,95 g%, inferior a lo existente en las carnes lo que es favorable para una disminución de riesgos de enfermedades. El porcentaje de carbohidratos reportó 7,10 g% cantidad baja, pero con buen tenor de fibra 16,00 g% sumamente importante para el peristaltismo y buen funcionamiento del sistema digestivo. La cantidad de cenizas de 4,02 g%, significa que existe un buen aporte de minerales indispensables para el organismo. Conclusiones: Se mejoró la calidad nutritiva de los productos cárnicos al adicionar algas, con un valor calórico de 272,43 kcal/100g satisfactorio, y el valor nutritivo de 2,41 lo identifica como altamente nutritivo.

Recent progress on understanding 'pasta' phases in dense stars

International Nuclear Information System (INIS)

Watanabe, Gentaro; Sonoda, Hidetaka

2005-01-01

In cores of supernovae and crusts of neutron stars, nuclei can adopt interesting shapes, such as rods or slabs, etc., which are referred to as nuclear 'pasta'. Recently, we have been studying the pasta phases focusing on their dynamical aspects with quantum molecular dynamic (QMD) approach. We review our findings on the following topics: dynamical formation of the pasta phases by cooling down the hot uniform nuclear matter; a phase diagram on the density versus temperature plane; structural transitions between the pasta phases induced by compression and their mechanism. Properties of the nuclear interaction used in our works are also discussed

Amino acid composition of protein-enriched dried pasta

OpenAIRE

Vidrih, Rajko; Filip, Sebastjan

2016-01-01

Today, obesity is one of the major health problems, a so-called epidemic of the developed world. Obesity arises through an imbalance between energy intake and energy expenditure, so it is important for products to have a balanced nutritional composition. The aim of this study is to prepare high-protein pasta with high nutritional quality, with emphasis on its amino acid composition, as ordinary durum pasta lacks lysine and threonine. Ordinary durum wheat pasta contains, on average, 77 % carbo...

Whole-grain pasta reduces appetite and meal-induced thermogenesis acutely

DEFF Research Database (Denmark)

Cioffi, Iolanda; Santarpia, Lidia; Vaccaro, Andrea

2016-01-01

In epidemiological studies, the intake of foods rich in dietary fiber is associated with a reduced risk of developing overweight and type 2 diabetes. This work aims to identify acute strategies to regulate appetite and improve glucose control by using different pasta meals. Hence, 4 different...... isocaloric lunch meals, consisting of (i) refined-grain pasta (RG+T), (ii) whole-grain pasta (WG+T), (iii) lemon juice-supplemented refined-grain pasta (LRG+T), and (iv) refined-grain pasta with legumes (RG+L), were administered to 8 healthy participants in a crossover design. On the test days, participants...... glucose (p = 0.001) was lower for RG+T, and triacylglycerols (p = 0.02) increased for LRG+T; however, insulin, C-peptide, and ghrelin were comparable in all other meals. In conclusion, our study indicates that acute consumption of whole-grain pasta may promote fullness and reduce hunger, lowering...

El sistema orexinérgico/hipocretinérgico y su rol en los trastornos del sueño

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Mauricio H. Valencia A.

2010-01-01

Full Text Available Las orexinas o hipocretinas son neuropéptidos recientemente descritos (1998, encontrados en mayor densidad en neuronas de las regiones lateral, posterior y perifornical del hipotálamo, las cuales se han visto implicadas en procesos de modulación de la ingesta alimenticia y del ciclo sueño-vigilia. El sistema orexinérgico tiene amplias proyecciones a todo lo largo y ancho del SNC especialmente a centros monoaminérgicos, tales como el locus coeruleus, núcleo tuberomamilar, núcleos del rafé y el área tegmental ventral. Inicialmente se pensó en un papel fundamental de las orexinas en la regulación de la función alimenticia, sin embargo estudios recientes han implicado a estos neuropéptidos en la regulación del ciclo sueño-vigilia. Estos hallazgos permiten conocer mejor una región como el hipotálamo, al igual que brinda un mejor entendimiento de la patogenia y fisiopatología relacionadas con los trastornos de la alimentación y el sueño. Este artículo pretende presentar una revisión lo más completa posible de lo que se conoce hasta ahora de estos neuromoduladores y su papel en relación con los trastornos del sueño, especialmente su implicación en la narcolepsia.

The Panda Strip Asic: Pasta

Science.gov (United States)

Lai, A.

2018-01-01

PASTA is the 64 channel front-end chip, designed in a 110 nm CMOS technology to read out the strip sensors of the Micro Vertex Detector (MVD) of the PANDA experiment. This chip provides high resolution timestamp and deposited charge information by means of the time-over-threshold technique. Its working principle is based on a predecessor, the TOFPET ASIC, that was designed for medical applications. A general restructuring of the architecture was needed, in order to meet the specific requirements imposed by the physics programme of PANDA, especially in terms of radiation tolerance, spatial constraints, and readout in absence of a first level hardware trigger. The first revision of PASTA is currently under evaluation at the Forschungszentrum Jülich, where a data acquisition system dedicated to the MVD prototypes has been developed. This paper describes the main aspect of the chip design, gives an overview of the data acquisition system used for the verification, and shows the first results regarding the performance of PASTA.

Pastas de Rhodomonas salina (Cryptophyta como alimento para Brachionus plicatilis (Rotifera

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Miguel Guevara

2011-12-01

Full Text Available Pastas de Rhodomonas salina, obtenidas mediante centrifugación y floculación con quitosano y preservadas con o sin vitamina C, a -20°C fueron evaluadas bioquímicamente y proporcionadas como alimento al rotífero Brachionus plicatilis. Las pastas microalgales: (1 centrifugada y con vitamina C (CV, (2 centrifugada y sin vitamina C (C, (3 floculada y con vitamina C (FV y (4 floculada y sin adición de vitamina C (F; mantuvieron sus contenidos de proteínas y lípidos totales similares al cultivo control, con valores de 40.0±2.32% y 12.0±1.45%, respectivamente. La relación feofitina a/clorofila a fue similar (0.09-0.11 entre las pastas centrifugadas y el cultivo control, pero mayor en las pastas floculadas (1.28-1.48. Las pastas centrifugadas presentaron porcentajes de PUFAs totales, EPA y DHA similares al cultivo control (PUFAs: 47%, EPA: 4% y DHA: 4.7% y superiores al de las pastas floculadas. Las pastas obtenidas por centrifugación indujeron un crecimiento del rotífero igual al obtenido con el alimento control (densidad máxima: 320rotíferos/mL; tasa instantánea de crecimiento: 0.23rotíferos/día, fecundidad: 1.49huevos/ hembra y productividad: 43x103rotíferos/L/día. Se concluye que la pasta de R. salina centrifugada y congelada a -20°C, durante cuatro semanas, sin adición de vitamina C, mantiene su calidad nutricional similar a la del alga fresca y puede ser usada como alimento de Brachionus plicatilis.Rhodomonas salina (Cryptophyta pastes as feed for Brachionus plicatilis (Rotifera. Rotifers are an important live feed for first feeding larvae of many fish species. The use of concentrated algae cells in the mass culture of the rotifer Brachionus plicatilis (Brachionidae has opened new horizons for research on this organism. Pastes of Rhodomonas salina (Pyrenomonadaceae obtained either by centrifugation or flocculation with chitosan were preserved, with or without vitamin C, at -20°C for four weeks and were evaluated

Whole grain gluten-free pastas and flatbreads

Science.gov (United States)

Whole grain gluten-free products were formulated and evaluated for acceptance by volunteer tasters. The tastes judged acceptance of whole grain, gluten-free, egg-free pastas for corn 83%, sorghum 79%, brown rice 77% and millet 50%. The acceptance for similar high protein pasta was corn-garbanzo 70...

Pasta phases in core-collapse supernova matter

International Nuclear Information System (INIS)

Pais, Helena; Chiacchiera, Silvia; Providência, Constança

2016-01-01

The pasta phase in core-collapse supernova matter (finite temperatures and fixed proton fractions) is studied within relativistic mean field models. Three different calculations are used for comparison, the Thomas-Fermi (TF), the Coexisting Phases (CP) and the Compressible Liquid Drop (CLD) approximations. The effects of including light clusters in nuclear matter and the densities at which the transitions between pasta configurations and to uniform matter occur are also investigated. The free energy and pressure, in the space of particle number densities and temperatures expected to cover the pasta region, are calculated. Finally, a comparison with a finite temperature Skyrme-Hartree-Fock calculation is drawn. (paper)

Sincronización del celo select-synch en vacas con alto y bajo mestizaje lechero, ubicadas en el llano central venezolano

OpenAIRE

Roa A., Noris; Linares, Tiburcio; D'Enjoy, D'Endel; Marín, Carlos

2012-01-01

Se aplico el protocolo de sincronización de celos Selectsynch a 39 vacas cíclicas con alto (AML n=25) y bajo mestizaje lechero (BML n=14), y dos tratamientos de suplementación alimenticia: suplementadas (AMLS: n=14; BMLS: n=6), sin suplementación (AMLNoS: n=11; BMLNoS: n=8), durante el período de sequía en el nororiente del Estado Guárico. La suplementación alimenticia consistió en el suministro de una ración con 70% de energía (melaza), 6% de suplemento mineral y 15% de proteína (cují verde)...

Metabolomics and food processing: From semolina to pasta

CSIR Research Space (South Africa)

Beleggia, R

2011-09-01

Full Text Available The objective of this study was to investigate the metabolite variations during industrial pasta processing (from semolina to dried pasta) for five different commercial products. Up to 76 metabolites were detected. Significant differences were...

Evaluation of fresh pasta-making properties of extra-strong common wheat (Triticum aestivum L.).

Science.gov (United States)

Ito, Miwako; Maruyama-Funatsuki, Wakako; Ikeda, Tatsuya M; Nishio, Zenta; Nagasawa, Koichi; Tabiki, Tadashi; Yamauchi, Hiroaki

2012-12-01

The relationship between characterictics of flour of common wheat varieties and fresh pasta-making qualitites was examined, and the fresh pasta-making properties of extra-strong varieties that have extra-strong dough were evaluated. There was a positive correlation between mixing time (PT) and hardness of boiled pasta, indicating that the hardness of boiled pasta was affected by dough properties. Boiled pasta made from extra-strong varieties, Yumechikara, Hokkai 262 and Hokkai 259, was harder than that from other varieties and commercial flour. There was a negative correlation between flour protein content and brightness of boiled pasta. The colors of boiled pasta made from Yumechikara and Hokkai 262 grown under the condition of standard manuring culture were superior to those of boiled pasta made from other varieties. Discoloration of boiled pasta made from Yumechikara grown under the condition of heavy manuring culture was caused by increase of flour protein content. On the other hand, discoloration of boiled pasta made from Hokkai 262 grown under the condition of heavy manuring culture was less than that of boiled pasta made from Yumechikara. These results indicate that pasta made from extra-strong wheat varieties has good hardness and that Hokkai 262 has extraordinary fresh pasta-making properties.

Rheological properties and mineral content of buckwheat enriched wholegrain wheat pasta

Directory of Open Access Journals (Sweden)

Nedeljković Nataša

2014-01-01

Full Text Available Light buckwheat flour (LBF was used to substitute 20% of whole wheat flour (WWF in the formulation of wholegrain wheat pasta. Wholegrain wheat pasta (WWP and buckwheat enriched wholegrain wheat pasta (BWWP were produced on an industrial scale. Substitution level of buckwheat flour (20% was based on previously conducted rheological tests on LBF/WWF blends which were performed using 10, 20 and 30% of LBF. The obtained Mixolab profiles have indicated that wheat blend containing 20% LBF expressed the most similar rheological parameters to WWF. Proximate composition, cooking quality and mineral content of BWWP were analyzed and compared with those of WWP. The substitution of WWF with LBF in the pasta formulation resulted in significantly increased (P < 0.05 contents of P, Mg, K and Zn compared to WWP in dry pasta. The reduction in mineral content of BWWP during cooking was significantly higher (P < 0.05 compared to WWP. The content of P, Mg and K were at same level in both type of pasta after cooking. The obtained results suggest that enrichment of WWP with LBF at the level of 20% did not improve the mineral content of cooked pasta, although increase in minerals was observed in dry pasta. [Projekat Ministarstva nauke Republike Srbije, br. TR31029

Neutrino opacities and the pasta phase structure

International Nuclear Information System (INIS)

Menezes, D.P.; Alloy, M.D.

2011-01-01

The diffusion coefficients that are related to the neutrino opacities are calculated in such a way that the formation of nuclear pasta and homogeneous matter at low densities are taken into account. Two methods are developed to build the pasta phase and their differences are outlined. One of them is chosen as part of a complete equation of state used in the calculation of the diffusion coefficients. Our results show that the mean free paths are significantly altered by the presence of nuclear pasta in stellar matter when compared with the results obtained with pure homogeneous matter. These differences in neutrino opacities will have consequences in the calculation of the Kelvin-Helmholtz phase of protoneutron stars. (author)

Polyphenol content and glycemic load of pasta enriched with Faba bean flour

Directory of Open Access Journals (Sweden)

Imma Turco

2016-05-01

Full Text Available Background: Legumes contain elevated levels of health functional components. The objective of the present paper was to evaluate the nutritional properties and the post-prandial glycaemic responses of pasta obtained using 35% Vicia Faba (VF bean flour, which is an important source of fiber and phytochemical compounds. Results: Protein and fiber content were higher in VF pasta compared with durum wheat semolina (DWS pasta. The total phenol content in VF pasta was about two fold higher compared to that of DWS pasta. A higher total flavonoid content, higher antioxidant activity against peroxyl radicals evaluated by oxygen radical absorbance capacity (ORAC assay was also observed in VF pasta. The comparison of post-prandial increase of glucose after VF intake or DWS demonstrated significant differences and VF pasta exhibited a lower glycemic index value, a lower glycemic load and higher glycemic profile compared with DWS pasta. Conclusion: The results suggest that enrichment with 35% Vicia faba bean has potential health benefits and that VF flour can be used as an ingredient to prepare added-value products.

Elaboración de una pasta de harina compuesta utilizando sémola e hidrolizado de germen desgrasado de maíz (Zea mays L.

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Eumelia Gómez

2011-01-01

Full Text Available El germen desgrasado de maíz subproducto de la extracción del aceite, presenta niveles altos de carbohidratos, proteína, fibra y palatabilidad poco agradable, que mejora al hidrolizarlo, aumentándose la disponibilidad de sus componentes, para obtener un ingrediente potencial en la preparación de alimentos. El objetivo del trabajo fue utilizar el hidrolizado para sustituir parcialmente la sémola de trigo durum, y obtener una harina compuesta para elaborar una pasta larga, nutritiva y aceptable sensorialmente. El germen desgrasado hidrolizado enzimáticamente, se deshidrató por atomización y se elaboraron tres formulaciones sustituyendo la sémola de trigo durum por el hidrolizado en 10 %, 15 % y 20 %. Se midieron parámetros de cocción, evaluaciones físicas, químicas, microbiológicas, nutricionales y sensoriales, utilizando metodologías oficiales nacionales e internacionales. Con la sustitución disminuyeron el tiempo de cocción, el volumen y los sólidos disueltos. Los atributos evaluados olor, sabor y color señalaron que la mejor pasta fue la sustituida en 10 % (p ≤ 0,05. Los valores de proteína 12,8 % y de carbohidratos 84,10 %, fueron semejantes a la pasta de sémola de trigo durum. Los niveles de fósforo, hierro y magnesio (400 mg/100 g, 3,49 mg/100 g, 118,47 mg/100 g y el aporte energético (394 kcal/100 g fueron mayores. La estabilidad microbiológica indicó que el producto sustituido con 10 %, se mantiene apto para el consumo durante 2 meses. Se concluye que es factible el uso del hidrolizado en un 10 % de sustitución en la elaboración de pasta larga, con alta aceptabilidad.

Green Barley as an Ingredient in Pasta: Antioxidant Activity and Sensory Characteristics Evaluation

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Ivanišová Eva

2018-03-01

Full Text Available The aims of the present study was to determine antioxidant activity, sensory properties as well as total polyphenol, flavonoid and chlorophyll content of raw and cooked pasta enriched by 1%, 3% and 5% addition of green barley powder. Results of antioxidant activity showed that increase of green barley addition increase antioxidant activity of pasta. The values in raw pasta obtained by DPPH ranged from 1.17 (control to 1.81 (5% addition mg TEAC/g DM, after cooking values ranged from 0.82 (control to 1.59 (5% addition mg TEAC/g DM. Similar tendency was signed by molybdenum reducing antioxidant power method. In enriched pasta was also found higher content of total polyphenol (0.19 in control raw sample and 1.81 mg GAE/g DM in pasta with 5 % of green barley addition; values of cooked pasta ranged from 0.10 in control sample to 0.73 mg GAE/g DM in pasta with 5 % of green barley addition as well as total flavonoid content (results of raw pasta were from 0.00 in control sample to 0.41 mg QE/g DM in pasta with 5% of green barley addition; values of cooked pasta were from 0.00 in control sample to 0.29 mg QE/g DM in variant with 5% green barley. Green barley also enriched pasta for chlorophyll with the best results in 5% addition. From prepared variants of enriched pasta the best overall acceptability was sign in 3% of green barley addition. Pastas enriched with plant-derived bioactive compounds such as green barley may confer health benefits to consumers.

Fate of SDS-insoluble glutenin polymers from semolina to dry pasta.

Science.gov (United States)

Joubert, Marianne; Lullien-Pellerin, Valérie; Morel, Marie-Hélène

2018-02-01

Pasta cooking quality is well known to be related to semolina protein content and composition, however impact of the unextractable polymeric protein content (%UPP) remains disputed. In this work different semolina samples, of variable protein contents (10.5-14.2%) and %UPP (20.2-46.3%) are studied. The changes in %UPP induced by the successive pasta processing steps (mixing, extrusion, drying) but also those occurring during resting periods at 35°C, applied in-between them, were investigated. Effect of a resting period was moderate after mixing, but pronounced after extrusion. Resting of extruded pasta at 35°C significantly increased %UPP, which can even grow beyond that of the semolina. No relationship was found between pasta viscoelastic index (VI) and semolina %UPP or protein content. However, cooked pasta VI was found related to the calculated %UPP of rested fresh pasta. Copyright © 2017 Elsevier Ltd. All rights reserved.

α particles and the ''pasta'' phase in nuclear matter

International Nuclear Information System (INIS)

Avancini, S. S.; Barros, C. C. Jr.; Menezes, D. P.; Providencia, C.

2010-01-01

The effects of the α particles in nuclear matter at low densities are investigated within three different parametrizations of relativistic models at finite temperature. Both homogeneous and inhomogeneous matter (pasta phase) are described for neutral nuclear matter with fixed proton fractions and stellar matter subject to β equilibrium and trapped neutrinos. In homogeneous matter, α particles are present only at densities below 0.02 fm -3 and their presence decreases with increase of the temperature and, for a fixed temperature, the α particle fraction decreases for smaller proton fractions. A repulsive interaction is important to mimic the dissolution of the clusters in homogeneous matter. The effect of the α particles on the pasta structure is very small except close to the critical temperatures and/or proton fractions, when it may still predict a pasta phase while no pasta phase would occur in the absence of light clusters. It is shown that for densities above 0.01 fm 3 the α-particle fraction in the pasta phase is much larger than that in homogeneous matter.

Quality and nutritional properties of pasta products enriched with immature wheat grain.

Science.gov (United States)

Casiraghi, Maria Cristina; Pagani, Maria Ambrogina; Erba, Daniela; Marti, Alessandra; Cecchini, Cristina; D'Egidio, Maria Grazia

2013-08-01

In this study, nutritional and sensory properties of pasta enriched with 30% immature wheat grain (IWG), a natural source of fructo-oligosaccharides (FOS), are evaluated. Colour and cooking quality, nutritional value and glycaemic index (GI) of pasta were assessed in comparison with commercially enriched inulin and 100% wholewheat pastas. IWG integration induced deep changes in colour, without negatively affecting the cooking quality of pasta, and promoted nutritional quality by increasing the fibre content; IWG pasta presented a remarkable leaching of FOS in cooking water, thus providing only 1 g of FOS per serving. IWG pastas showed a GI of 67 (dried) and 79 (fresh), not significantly different from commercial pasta products. IWG can be considered an interesting ingredient to obtain functional products 'naturally enriched' in FOS and fibre. Results about FOS leaching suggest that, in dealing with functional effects, the actual prebiotic content should be carefully considered on food 'as eaten'.

78 FR 48146 - Certain Pasta From Italy: Antidumping Duty Administrative Review; 2011-2012

Science.gov (United States)

2013-08-07

... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy... certain pasta (pasta) from Italy,\\1\\ covering the period July 1, 2011, through June 30, 2012. The review... e Pastificio and its affiliates Rummo S.p.A., Lenta Lavorazione, and Pasta Castiglioni (collectively...

¬¬OPTIMASI PENGGUNAAN HIDROKOLOID TERHADAP PASTA MAKARONI BERBASIS BERAS BERAMILOSA TINGGI [Hydrocolloid Optimization on Maccaroni Pasta from High Amylose Rice

Directory of Open Access Journals (Sweden)

Eko Hari Purnomo

2015-12-01

Full Text Available Pasta is an extrusion product which is commonly produced from wheat flour. Gluten is key substance of wheat flour that affect quality of pasta, such as low cooking loss, low adhesiveness and firm pasta structure. However, gluten may cause health problem for consumers with celiac disease or gluten intolerance. Rice is safe for celiac disease sufferer, but it is technologically challenging to develop rice-based pasta. The objective of this research was to evaluate the effect of different ratio between xanthan gum and guar gum (2% on the physical characteristics of macaroni pasta from rice flour. This research consisted of several steps which include flour milling and characterization, formulation, and final product analysis. The result showed that different ratio of xanthan gum and guar gum had significant effect to cooking loss, adhesiveness, springiness and hue parameters (P0.05. The optimum formula was noodle by hydrocolloid ratio 2% of xanthan gum and 0 % of guar gum which had desirability value of 0.798. The selected formula was organoleptically accepted by panelists and containing 9.84 % of water, 1.65% of ash, 12.05% of protein, 1.41% of fat, 75.05% of carbohydrate, 24.49% of amylose, also 33.49 "μm" of pore size.

Prefeasibility analysis of a cogeneration project in the Mexican food industry; Analisis de prefactibilidad de un proyecto de cogeneracion en la industria alimenticia mexicana

Energy Technology Data Exchange (ETDEWEB)

Gongora Gonzalez, Guillermo; Castelazo Hernandez, Arturo [Ultra Energia, S. A. de C. V. Naucalpan (Mexico)

1994-12-31

The main technical and economical results of a prefeasibility study of an industry considered of medium size in the food area, which is a subsidiary of an American industrial merger, are shown. The above mentioned facility is located in the highland zone, its installed capacity is 2,350 electrical kw and 8,519 thermal kw needed for the optimum development of the productive process. Five technically feasible cogeneration options are analyzed, comparing the advantages and disadvantages of each option. Guides and conclusions for this type of projects are presented . [Espanol] Se muestran los principales resultados tecnicos y economicos de un estudio de prefactibilidad de una industria considerada como mediana de la rama alimenticia, la cual es filial de un consorcio industrial norteamericano. La planta mencionada se encuentra localizada en la zona del altiplano, cuya capacidad instalada es de 2,350 kW electricos y 8,519 kW termicos necesarios para el desarrollo optimo del proceso productivo. Se analizan cinco alternativas de cogeneracion tecnicamente viables, comparando las ventajas y desventajas de cada alternativa. Se presentan las recomendaciones y conclusiones para este tipo de proyectos.

Prefeasibility analysis of a cogeneration project in the Mexican food industry; Analisis de prefactibilidad de un proyecto de cogeneracion en la industria alimenticia mexicana

Energy Technology Data Exchange (ETDEWEB)

Gongora Gonzalez, Guillermo; Castelazo Hernandez, Arturo [Ultra Energia, S. A. de C. V. Naucalpan (Mexico)

1993-12-31

The main technical and economical results of a prefeasibility study of an industry considered of medium size in the food area, which is a subsidiary of an American industrial merger, are shown. The above mentioned facility is located in the highland zone, its installed capacity is 2,350 electrical kw and 8,519 thermal kw needed for the optimum development of the productive process. Five technically feasible cogeneration options are analyzed, comparing the advantages and disadvantages of each option. Guides and conclusions for this type of projects are presented . [Espanol] Se muestran los principales resultados tecnicos y economicos de un estudio de prefactibilidad de una industria considerada como mediana de la rama alimenticia, la cual es filial de un consorcio industrial norteamericano. La planta mencionada se encuentra localizada en la zona del altiplano, cuya capacidad instalada es de 2,350 kW electricos y 8,519 kW termicos necesarios para el desarrollo optimo del proceso productivo. Se analizan cinco alternativas de cogeneracion tecnicamente viables, comparando las ventajas y desventajas de cada alternativa. Se presentan las recomendaciones y conclusiones para este tipo de proyectos.

Effects of incorporating nonmodified sweet potato (Ipomoea batatas) flour on wheat pasta functional characteristics.

Science.gov (United States)

Saleh, Mohammed; Lee, Youngseung; Obeidat, Hayat

2017-12-28

The effects of substituting wheat flour using fractions of blanched or nonblanched sweet potato flour on produced pasta functional characteristics were investigated. The use of sweet potato flour to replace fractions of wheat flour, regardless of blanching treatment, resulted in significant (p pasta water uptake and solid leaching out and freeze-thaw stability of produced pasta. For instance, treatment containing 40% of nonblanched sweet potato flour and held at 55C resulted in 27% point increase in WHC compared to the control. Sweet potato flour was also contributed to the decrease in treatments pasting viscosities and in cooked pasta hardness. Cooked pasta hardness was significantly (p pasta made using fractions of sweet potato were equivalent to or sometimes superior to that of the control sample. Results indicated the possible enhancement of pasta nutritional quality including firmness, cooking loss, and water uptake without impairing consumer acceptability. The use of sweet potato flour in pasta would enhance the nutritional and physicochemical properties of developed pasta and pasta products. Furthermore, since sweet potato is not cultivated most of the year; sweet potato flour pasta would be better utilized in food processing and is expected to enhance sweet potato consumption year around. © 2017 Wiley Periodicals, Inc.

75 FR 78223 - Certain Pasta From Italy: Preliminary Results of Countervailing Duty Changed Circumstances Review...

Science.gov (United States)

2010-12-15

... DEPARTMENT OF COMMERCE International Trade Administration [C-475-819] Certain Pasta From Italy... certain pasta from Italy. See Certain Pasta From Italy: Notice of Initiation of Changed Circumstances... Notice''). The Department confirmed that New World Pasta Company, Dakota Growers Pasta Company, and...

Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta.

Science.gov (United States)

Laleg, Karima; Cassan, Denis; Barron, Cécile; Prabhasankar, Pichan; Micard, Valérie

2016-01-01

Wheat pasta has a compact structure built by a gluten network entrapping starch granules resulting in a low glycemic index, but is nevertheless unsuitable for gluten-intolerant people. High protein gluten-free legume flours, rich in fibers, resistant starch and minerals are thus a good alternative for gluten-free pasta production. In this study, gluten-free pasta was produced exclusively from faba, lentil or black-gram flours. The relationship between their structure, their cooking and Rheological properties and their in-vitro starch digestion was analyzed and compared to cereal gluten-free commercial pasta. Trypsin inhibitory activity, phytic acid and α-galactosides were determined in flours and in cooked pasta. All legume pasta were rich in protein, resistant starch and fibers. They had a thick but weak protein network, which is built during the pasta cooking step. This particular structure altered pasta springiness and increased cooking losses. Black-gram pasta, which is especially rich in soluble fibers, differed from faba and lentil pasta, with high springiness (0.85 vs. 0.75) and less loss during cooking. In comparison to a commercial cereal gluten-free pasta, all the legume pasta lost less material during cooking but was less cohesive and springy. Interestingly, due to their particular composition and structure, lentil and faba pasta released their starch more slowly than the commercial gluten-free pasta during the in-vitro digestion process. Anti-nutritional factors in legumes, such as trypsin inhibitory activity and α-galactosides were reduced by up to 82% and 73%, respectively, by pasta processing and cooking. However, these processing steps had a minor effect on phytic acid. This study demonstrates the advantages of using legumes for the production of gluten-free pasta with a low glycemic index and high nutritional quality.

Relationship between the properties of raw and cooked spaghetti - new indices for pasta quality evaluation

Science.gov (United States)

Biernacka, Beata; Dziki, Dariusz; Różyło, Renata; Wójcik, Monika; Miś, Antoni; Romankiewicz, Daria; Krzysiak, Zbigniew

2018-04-01

The quality of pasta can be evaluated by measuring the characteristics which encompass the most important quality parameters, such as colour, cooking properties and texture. The aim of the study was to suggest new indices which can be used to evaluate the quality of pasta. For the tests, 15 samples of spaghetti (produced from either semolina or common wheat flour) were used. The bending test was performed for the determination of the strength properties of raw pasta, while the pasta colour parameters were evaluated via the Commission Internationale de l'Eclairage system. The pasta cooking test included the evaluation of optimum cooking time, weight increase index and cooking loss. The samples of cooked spaghetti were cut, and the parameters describing pasta texture were determined. Statistical analysis showed significant correlations (α = 0.05) between colour parameters (lightness and redness) and pasta ash content (R = -0.90 and 0.84, respectively). The mechanical properties of raw pasta correlated positively with pasta density. The strongest correlation was found between pasta density and flexural strength. The destruction force for raw spaghetti during the bending test correlated significantly and positively with the cutting force of the cooked pasta. The obtained correlations can be helpful in pasta quality evaluation.

Structural properties and digestion of green banana flour as a functional ingredient in pasta.

Science.gov (United States)

Zheng, Zeqi; Stanley, Roger; Gidley, Michael J; Dhital, Sushil

2016-02-01

Gluten free pasta was made from raw banana flour in combination with vegetable gums and protein for comparison to pasta similarly made from wheat flour. After cooking, it was found that the banana flour pasta was less susceptible to alpha-amylase digestion compared to conventional wheat flour pasta. Release of glucose by alpha-amylase digestion followed first order kinetics with an initial rapid rate of digestion and a subsequent second slower phase. The structure of green banana pasta starch at the inner and outer pasta surfaces was observed under confocal laser scanning microscopy (CLSM) and the viscosities of the flour mixtures were measured by a Rapid Visco Analyser (RVA). The digestibility of banana flour pasta was found to be related, not only to the properties of the starch granules, but also to the protein network of the surrounding food matrix. The effects of gums and proteins on pasta formation and digestibility are discussed in the context of its potential use as a gluten free lower glycaemic alternative to conventional wheat based pastas.

Crecimiento de alevinos de Osteoglossum Bicirrhosum “Arahuana Plateada” en ambientes controlados influenciados por frecuencias alimenticias

Directory of Open Access Journals (Sweden)

Bernardo Olaff Ribeyro-Schult

2014-07-01

Full Text Available Con el objetivo de evaluar los efectos de tres frecuencias de alimentación (FA2, FA4 y FA6 sobre el crecimiento de alevinos de Osteoglossum bicirrhosum “arahuana palteada”, se alimentaron con una dieta extruida de 50% PB y una tasa de alimentación de 7% de la biomasa, durante 70 días, a 90 alevinos en 9 artesas de madera. Para lo cual cada 10 días se registraron los datos biométricos de peso y longitud, y así determinar los índices zootécnicos siguientes: tasa de conversión alimenticia (TCA, tasa de crecimiento específico (TCE, tasa de eficiencia proteica (TEP y sobrevivencia (S. Así mismo se evaluó los parámetros físicos y químicos del agua. Al final del estudio en cuanto al peso y a los índices zootécnicos no se registró diferencia significativa (P>0,05; en cuanto a la longitud si se registró diferencia significativa (P<0,05, y según la prueba de Tuckey, los peces alimentados con el tratamiento FA6 (6 veces/día ganaron más longitud que el tratamiento FA2; asimismo, no se mostró diferencias significativas (P>0,05 entre FA6 y FA4. Concluyendo que la frecuencia de alimentación influye en el crecimiento en longitud de los alevinos de arahuana, sin embargo para fines prácticos la frecuencia de alimentación no sea menor de 4 veces al día. 

Effect of pumpkin powder incorporation on cooking and sensory parameters of pasta

Directory of Open Access Journals (Sweden)

Lucia Minarovičová

2017-01-01

Full Text Available Pasta is commonly consumed and low glycaemic cereal-based food with long shelf life, which is suitable food matrix for substitution with functional ingredients. Pumpkin powder can be considered as suitable component in pasta making. The effect of addition of pumpkin powder at different levels (5, 7.5, and 10% on wheat dough rheology, cooking quality of pasta as well as on sensory properties was evaluated. Pumpkin powder included: 6.1% moisture, 8.2%, protein, 0.7% crude fat, 2.3% ash, 27.4% total dietary fiber which is included soluble (10.2% and insoluble (17.2% dietary fiber. Farinograph properties of pumpkin powder incorporated dough showed increase in water absorption and dough development time while dough stability and mixing tolerance indes were decreased. It was also observed that addition of pumpkin powder significantly altered cooking quality of pasta. Generally, pasta incorporated with pumpkin powder had shorter optimal cooking time. The shortest optimal time (5.9 min was after addition of 10% of pumpkin powder compared with control pasta (7.0 min. From the results also concluded that addition of pumpkin powder significantly increased cooking loss. The highest cooking loss (6.6% was after addition 10% pumpkin powder. Furthermore it could be stated that incorporation of pumpkin powder in pasta increased water absorption of pasta from 181.0% (control to 211.2% (10% of pumpkin powder. From sensory evaluation resulted that pumpkin powder incorporated pasta were characterized by lower colour, flavor and grain taste. On the other hand vegetable taste and granular structure of pasta increased with higher addition level of pumpkin powder. Moreover, it was concluded that pasta with addition level 10% were the most acceptable for accesors. Normal 0 21 false false false EN-GB X-NONE X-NONE Normal 0 21 false false false EN-GB X-NONE X-NONE

77 FR 64313 - Certain Pasta From Turkey: Rescission of Countervailing Duty Administrative Review; 2011

Science.gov (United States)

2012-10-19

... DEPARTMENT OF COMMERCE International Trade Administration [C-489-806] Certain Pasta From Turkey...'') is rescinding its administrative review of the countervailing duty order on certain pasta (``pasta... request an administrative review of the countervailing duty order on pasta from Turkey for the period of...

Geometric approach to nuclear pasta phases

Science.gov (United States)

Kubis, Sebastian; Wójcik, Włodzimierz

2016-12-01

By use of the variational methods and differential geometry in the framework of the liquid drop model we formulate appropriate equilibrium equations for pasta phases with imposed periodicity. The extension of the Young-Laplace equation in the case of charged fluid is obtained. The β equilibrium and virial theorem are also generalized. All equations are shown in gauge invariant form. For the first time, the pasta shape stability analysis is carried out. The proper stability condition in the form of the generalized Jacobi equation is derived. The presented formalism is tested on some particular cases.

77 FR 46386 - Certain Pasta From Turkey: Preliminary Results of Countervailing Duty Administrative Review

Science.gov (United States)

2012-08-03

... DEPARTMENT OF COMMERCE International Trade Administration [C-489-806] Certain Pasta From Turkey...'') is conducting an administrative review of the countervailing duty order on certain pasta (``pasta... order on pasta from Turkey.\\1\\ On July 29, 2011, we received a letter from Marsan Gida Sanayi ve Ticaret...

Pasta production: complexity in defining processing conditions for reference trials and quality assessment models

Science.gov (United States)

Pasta is a simple food made from water and durum wheat (Triticum turgidum subsp. durum) semolina. As pasta increases in popularity, studies have endeavored to analyze the attributes that contribute to high quality pasta. Despite being a simple food, the laboratory scale analysis of pasta quality is ...

Studies on effect of additives on protein profile, microstructure and quality characteristics of pasta.

Science.gov (United States)

Purnima, C; Ramasarma, P R; Prabhasankar, P

2012-02-01

Wheat storage proteins play a vital role in pasta making quality. In the present study, SDS-PAGE, Gel filtration chromatography and Scanning electron microscopy techniques were employed to understand the changes in the wheat protein fractions and their interactions with additives namely Sodium Steroyl Lactate (SSL), Glycerol Monostearate (GMS) and Hydroxy Propyl Methyl Cellulose (HPMC) during processing of pasta. SDS-PAGE studies indicated changes in High Molecular Weight Glutenin (HMW) fractions during drying stages of pasta preparation and in cooked pasta samples. In uncooked pasta, gel filtration patterns showed four peaks corresponding to different storage proteins whereas in the case of cooked pasta, these peaks were merged into three peaks. Pasta quality characteristics studies indicated that pasta with HPMC was found to have minimum percentage of cooking loss (5.6%), increased cooked weight (82 g), firmness (2.97 N) and high overall quality score (27) than GMS, SSL and control. Microstructure studies confirm the beneficial effect of HPMC. The present study indicated that HPMC is better additive for pasta manufacture followed by GMS. This could be due to interaction of HPMC with starch and protein matrix is different from that of GMS and SSL.

Combined techniques for characterising pasta structure reveals how the gluten network slows enzymic digestion rate.

Science.gov (United States)

Zou, Wei; Sissons, Mike; Gidley, Michael J; Gilbert, Robert G; Warren, Frederick J

2015-12-01

The aim of the present study is to characterise the influence of gluten structure on the kinetics of starch hydrolysis in pasta. Spaghetti and powdered pasta were prepared from three different cultivars of durum semolina, and starch was also purified from each cultivar. Digestion kinetic parameters were obtained through logarithm-of-slope analysis, allowing identification of sequential digestion steps. Purified starch and semolina were digested following a single first-order rate constant, while pasta and powdered pasta followed two sequential first-order rate constants. Rate coefficients were altered by pepsin hydrolysis. Confocal microscopy revealed that, following cooking, starch granules were completely swollen for starch, semolina and pasta powder samples. In pasta, they were completely swollen in the external regions, partially swollen in the intermediate region and almost intact in the pasta strand centre. Gluten entrapment accounts for sequential kinetic steps in starch digestion of pasta; the compact microstructure of pasta also reduces digestion rates. Copyright © 2015 Elsevier Ltd. All rights reserved.

Effect of Ingredients on the Quality of Gluten-Free Sorghum Pasta.

Science.gov (United States)

Palavecino, Pablo Martín; Bustos, Mariela Cecilia; Heinzmann Alabí, María Belén; Nicolazzi, Melani Solange; Penci, María Cecilia; Ribotta, Pablo Daniel

2017-09-01

Sorghum is an underutilized cereal in human food production, despite its flour being a potential gluten-free (GF) source in the development of several foods. Thus, the aim of the present investigation was to evaluate the effects and interactions of different ingredients on cooking quality and texture of GF pasta. Egg albumen (A), egg powder (E), xanthan gum (X), and pregelatinized corn starch (P) were used as ingredients, and Box-Behnken experimental design was applied to study the effects of these ingredients on pasta cooking behavior, color, and texture attributes. Responses were fitted to a second order polynomial equation, and multivariable optimization was performed using maximization of general desirability. Next, optimal formulations were validated, compared with two commercial gluten-free pastas by sensory evaluation, and finally, an industrial assay was carried out. Regression coefficients indicated that A and P improved cooking properties while A and E contributed the most to improving the pasta textural properties. As, X and P effects varied depending on the kind of sorghum flour used, the optimal formulations levels were different, but in both cases these models were satisfactory and capable of predicting responses. The industrial assay was carried out with white sorghum flour because it showed a higher acceptability in the sensory evaluation than brown sorghum flour pasta. This industrially made pasta resulted in slightly better cooking properties than the laboratory produced one, with the formulation adapting well to the conventional wheat pasta industrial process. Gluten-free sorghum pasta was produced, showing good cooking and textural properties and being a suitable option for gluten-sensitive individuals. © 2017 Institute of Food Technologists®.

Effect of Pleurotus eryngii Mushroom β-Glucan on Quality Characteristics of Common Wheat Pasta.

Science.gov (United States)

Kim, SunHee; Lee, Jo-Won; Heo, Yena; Moon, BoKyung

2016-04-01

The objective of this study was to evaluate the effect of β-glucan-rich fractions (BGRFs) from Pleurotus eryngii mushroom powder on the quality, textural properties, and sensory evaluation of common wheat pasta. Pasta was prepared from semolina flour and common wheat flour by replacing common wheat flour at 2%, 4%, and 6% with BGRFs. Semolina flour showed significantly higher viscosities than common wheat flour samples. However, all viscosities, except the breakdown viscosity, were reduced with increasing percentages of BGRFs. Replacement of the common wheat flour with BGRFs resulted in a reddish brown colored pasta with a lower L* value and a higher a* value. The common wheat pastas containing up to 4% BGRFs were not significantly different from semolina pasta with regard to cooking loss. Addition of up to 2% BGRFs had no significant impact on swelling index and water absorption. The addition of BGRFs in common wheat flour had a positive effect on the quality of common wheat pasta and resulted in hardness values similar to those of semolina pasta. In a sensory evaluation, cooked pasta with 2% BGRFs had the highest overall acceptability score. In summary, the results showed that common wheat flour containing 4% BGRFs could be used to produce pasta with an improved quality and texture properties similar to semolina pasta. © 2016 Institute of Food Technologists®

Distribution of PASTA domains in penicillin-binding proteins and serine/threonine kinases of Actinobacteria.

Science.gov (United States)

Ogawara, Hiroshi

2016-09-01

PASTA domains (penicillin-binding protein and serine/threonine kinase-associated domains) have been identified in penicillin-binding proteins and serine/threonine kinases of Gram-positive Firmicutes and Actinobacteria. They are believed to bind β-lactam antibiotics, and be involved in peptidoglycan metabolism, although their biological function is not definitively clarified. Actinobacteria, especially Streptomyces species, are distinct in that they undergo complex cellular differentiation and produce various antibiotics including β-lactams. This review focuses on the distribution of PASTA domains in penicillin-binding proteins and serine/threonine kinases in Actinobacteria. In Actinobacteria, PASTA domains are detectable exclusively in class A but not in class B penicillin-binding proteins, in sharp contrast to the cases in other bacteria. In penicillin-binding proteins, PASTA domains distribute independently from taxonomy with some distribution bias. Particularly interesting thing is that no Streptomyces species have penicillin-binding protein with PASTA domains. Protein kinases in Actinobacteria possess 0 to 5 PASTA domains in their molecules. Protein kinases in Streptomyces can be classified into three groups: no PASTA domain, 1 PASTA domain and 4 PASTA domain-containing groups. The 4 PASTA domain-containing groups can be further divided into two subgroups. The serine/threonine kinases in different groups may perform different functions. The pocket region in one of these subgroup is more dense and extended, thus it may be involved in binding of ligands like β-lactams more efficiently.

A systematic review on the relations between pasta consumption and cardio-metabolic risk factors.

Science.gov (United States)

Huang, M; Li, J; Ha, M-A; Riccardi, G; Liu, S

2017-11-01

The traditional Italian dish pasta is a major food source of starch with low glycemic index (GI) and an important low-GI component of the Mediterranean diet. This systematic review aimed at assessing comprehensively and in-depth the potential benefit of pasta on cardio-metabolic disease risk factors. Following a standard protocol, we conducted a systematic literature search of PubMed, CINAHL, and Cochrane Central Register of Controlled Trials for prospective cohort studies and randomized controlled dietary intervention trials that examined pasta and pasta-related fiber and grain intake in relation to cardio-metabolic risk factors of interest. Studies comparing postprandial glucose response to pasta with that to bread or potato were quantitatively summarized using meta-analysis of standardized mean difference. Evidence from studies with pasta as part of low-GI dietary intervention and studies investigating different types of pasta were qualitatively summarized. Pasta meals have significantly lower postprandial glucose response than bread or potato meals, but evidence was lacking in terms of how the intake of pasta can influence cardio-metabolic disease risk. More long-term randomized controlled trials are needed where investigators directly contrast the cardio-metabolic effects of pasta and bread or potato. Long-term prospective cohort studies with required data available should also be analyzed regarding the effect of pasta intake on disease endpoints. Copyright © 2017 The Italian Society of Diabetology, the Italian Society for the Study of Atherosclerosis, the Italian Society of Human Nutrition, and the Department of Clinical Medicine and Surgery, Federico II University. Published by Elsevier B.V. All rights reserved.

Whole-grain pasta reduces appetite and meal-induced thermogenesis acutely: a pilot study.

Science.gov (United States)

Cioffi, Iolanda; Santarpia, Lidia; Vaccaro, Andrea; Iacone, Roberto; Labruna, Giuseppe; Marra, Maurizio; Contaldo, Franco; Kristensen, Mette; Pasanisi, Fabrizio

2016-03-01

In epidemiological studies, the intake of foods rich in dietary fiber is associated with a reduced risk of developing overweight and type 2 diabetes. This work aims to identify acute strategies to regulate appetite and improve glucose control by using different pasta meals. Hence, 4 different isocaloric lunch meals, consisting of (i) refined-grain pasta (RG+T), (ii) whole-grain pasta (WG+T), (iii) lemon juice-supplemented refined-grain pasta (LRG+T), and (iv) refined-grain pasta with legumes (RG+L), were administered to 8 healthy participants in a crossover design. On the test days, participants underwent baseline measurements, including appetite sensation, blood sample, and resting energy expenditure (EE), after which the test lunch was served. Subjective appetite was assessed and a blood sample was taken each hour for 240 min, and postprandial EE was measured for 3 h. In repeated-measures analysis of covariance (ANCOVA), postprandial fullness (p = 0.001) increased and hunger (p = 0.038) decreased. WG+T had a lower EE than did both LGR+T (p = 0.02) and RG+L (p pasta may promote fullness and reduce hunger, lowering postprandial thermogenesis, and adding lemon juice to the pasta or legumes does not appear to affect appetite. However, none of pasta meal alterations improved the postprandial metabolic profile.

Nutritional Profile and Chemical Stability of Pasta Fortified with Tilapia (Oreochromis niloticus) Flour.

Science.gov (United States)

Monteiro, Maria Lúcia G; Mársico, Eliane T; Soares, Manoel S; Magalhães, Amanda O; Canto, Anna Carolina V C S; Costa-Lima, Bruno R C; Alvares, Thiago S; Conte, Carlos A

2016-01-01

Physicochemical parameters of pasta enriched with tilapia (Oreochromis niloticus) flour were investigated. Five formulations were prepared with different concentrations of tilapia flour as partial substitute of wheat flour: pasta without tilapia flour (PTF0%), pasta with 6% (PTF6%), 12% (PTF12%), 17% (PTF17%), and 23% (PTF23%) of tilapia flour. The formulations were assessed for proximate composition, fatty acid and amino acid profile on day 1 whereas, instrumental color parameters (L*, a* and b* values), pH, water activity (aw), and lipid and protein oxidation were evaluated on days 1, 7, 14, and 21 of storage at 25°C. Fortification with tilapia flour increased (p pasta with tilapia flour decreased (p pasta containing 12%, 17%, and 23% of tilapia flour than their counterparts, and the storage promoted an increase (p pasta with 6% of tilapia flour has the potential to be a technological alternative to food industry for the nutritional enrichment of traditional pasta with negligible negative effects on the chemical stability of the final product during 21 days at 25°C.

EFICACIA DEL CEPILLADO CON Y SIN DENTÍFRICO EN EL CONTROL DE LA PLACA BACTERIANA SUPRAGINGIVAL EN ALUMNOS DEL 1ER GRADO DEL NIVEL PRIMARIO DE LA INSTITUCIÓN EDUCATIVA JUAN MANUEL POLAR DEL DISTRITO DE JOSÉ LUIS BUSTAMANTE Y RIVERO. AREQUIPA, 2015.

OpenAIRE

CÁRDENAS DEL CARPIO, ROSA ELENA

2016-01-01

CEPILLADO OBJETIVOS FRECUENCIA DE CEPILLADO DURACIÓN DEL CEPILLADO TÉCNICAS DE CEPILLADO REQUISITOS DE UN CEPILLADO DE DIENTES SATISFACTORIO DENTÍFRICO O PASTA DENTAL PLACA BACTERIANA ÍNDICE DE HIGIENE ORAL SIMPLIFICADO ANÁLISIS DE ANTECEDENTES INVESTIGATIVOS

Effect of pregelatination on rheology, cooking and antioxidant activity of pasta.

Science.gov (United States)

Rafiq, Aasima; Sharma, Savita; Singh, Baljit

2018-05-01

The present study explores the possibility of using twin screw extruder for preparation of pregelatinized pasta. The effects of extrusion parameters feed moisture (28 and 32%), barrel temperature (60-105 °C) and screw speed (100-200 rpm) on pregelatinized pasta were investigated. Prepared pasta was analysed for quality characteristics in terms of cooking quality, degree of gelatinization, color, texture, pasting properties, bioactive composition. Results indicated that higher screw speed improved the cooking quality of pasta and decreased gruel solid loss. Degree of gelatinization revealed positive relation with temperature and feed moisture. Extrusion conditions, altered the color of pasta, a decrease in L*, increase in a* and b* values was observed. Higher peak viscosity was observed at lower barrel temperature and feed moisture. A significant retention in total phenolic content and flavonoid content was observed with higher feed moisture. Extrusion leads to increase in antioxidant activity and firmness upon increasing screw speed and feed moisture.

PENGARUH KONSENTRASI GLISERIN TERHADAP VISKOSITAS DARI PEMBUATAN PASTA GIGI CANGKANG KERANG DARAH

Directory of Open Access Journals (Sweden)

Heriawan Budiarto

2013-04-01

Full Text Available Telah dilakukan penelitian "Pengaruh Konsentrasi Gliserin Terhadap Viskositas Dari Pembuatan Pasta Gigi Cangkang Kerang Darah" yang dilakukan di PT Biotek Indonesia. Pasta gigi tersebut dibuat dari tepung cangkang kerang darah berukuran 800 mesh dengan campuran gliserin, MgC03, minyak peppermint, ekstrak daun sirih, dan pewarna appel green. Alasan penggunaan cangkang kerang darah adalah untuk memanfaatkan limbah cangkang kerang darah dan kandungan kalsium pada cangkang kerang darah itu tinggi.   Prosedur penelitian ini dilakukan dengan cara pembersihan dan pengeringan cangkang kerang darah, grinding dan screening, penambahan bahan-bahan sampai terbentuk gel pasta gigi berwarna hijau seulas, kemudian dilakukan pengukuran viskositas dari masing- masing konsentrasi gliserin dengan menggunakan viskometer Brookfield model LVDVI+, dengan spindle 4, kecepatan 0,3 rpm. Dari hasil penelitian didapatkan konsentrasi gliserin ideal pembuatan pasta gigi tersebut adalah sebesar 50%. Pasta gigi ini memenuhi standar SNI 12-3524-1994 dengan viskositas 120.000 cP. Peningkatan kadar gliserin (x terbukti menurunkan viskositas pasta gigi (y menurut persamaan linier : y = -25.900x + 14.200.   Kata kunci : gliserin, viskositas, cangkang, kerang darah, limbah

Obtaining a Functional Product Through the Exploitation of Mushroom Flour in Pasta

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Crina Carmen MURESAN

2017-05-01

Full Text Available The present study focuses on the influence of adding mushroom powder on a certain assortment of pasta. The research comprises two major directions: the study of the raw materials used to produce pasta from a compositional point of view and the quantification of some biologically active compounds of interest; emphasizing the potential of using Boletus edulis mushroom powder in the composition of pasta and evaluating the quality of the product from a nutritional and sensorial point of view. For this purpose, two types of pasta have been created, with different percentages of mushroom, 10% and 20%, but also a blank sample obtained in the same conditions, but without mushroom powder. To achieve the goal the following analyzes were conducted: proteins, total polyphenols, antioxidant activity, fat, humidity, ashes, acidity, increase in volume of the boiled pasta and customers’ preferences. By using sensory analysis has been established that the consumers preferred pasta enriched with 10% mushroom powder. In conclusion, the addition of mushrooms flour assures an enhancement of the nutritional value, as well as of the organoleptic characteristics of the final product.

The effect of quantity of added eggs on whole meal pasta quality

Directory of Open Access Journals (Sweden)

Filipović Jelena S.

2014-01-01

Full Text Available This paper investigates the convenience of different chemical and rheological methods for determining the quality of two spelt cultivars for pasta making and the influence of egg quantity on whole meal pasta quality. Post-hoc Tukey’s HSD test at 95% confidence limit has been calculated to show significant differences between different samples. Score analysis is being useful tool for accessing the effect of eggs to spelt pasta quality, and this analysis proved that though lower scores (0.270 for rheological characteristics experienced with cultivar Eco, the addition of eggs is positively contributing to the spelt pasta quality yielding the best score for pasta (0.75, contrary to the cultivar Austria attributed with superior rheology scores. Whole meal spelt is characterised by lower Ca, but higher Fe and Mn content in comparison to bread wheat. In comparison with common pasta, spelt is a suitable raw material for a new product with improved functional properties at the market.[Projekat Ministarstva nauke Republike Srbije, br. TRI 46005 i br. TR 31055

Understanding nuclear 'pasta': current status and future prospects

International Nuclear Information System (INIS)

Watanabe, Gentaro

2007-01-01

In cores of supernovae and crusts of neutron stars, nuclei can adopt interesting shapes, such as rods or slabs, etc., which are referred to as nuclear 'pasta'. In recent years, we have studied the pasta phases focusing on their dynamical aspects with a quantum molecular dynamic (QMD) approach. In this article, we review these works. We also focus on the treatment of the Coulomb interaction

Dynamical response of the nuclear 'pasta' in neutron star crusts

International Nuclear Information System (INIS)

Horowitz, C.J.; Perez-Garcia, M.A.; Berry, D.K.; Piekarewicz, J.

2005-01-01

The nuclear pasta - a novel state of matter having nucleons arranged in a variety of complex shapes - is expected to be found in the crust of neutron stars and in core-collapse supernovae at subnuclear densities of about 10 14 g/cm 3 . Owing to frustration, a phenomenon that emerges from the competition between short-range nuclear attraction and long-range Coulomb repulsion, the nuclear pasta displays a preponderance of unique low-energy excitations. These excitations could have a strong impact on many transport properties, such as neutrino propagation through stellar environments. The excitation spectrum of the nuclear pasta is computed via a molecular-dynamics simulation involving up to 100,000 nucleons. The dynamic response of the pasta displays a classical plasma oscillation in the 1- to 2-MeV region. In addition, substantial strength is found at low energies. Yet this low-energy strength is missing from a simple ion model containing a single-representative heavy nucleus. The low-energy strength observed in the dynamic response of the pasta is likely to be a density wave involving the internal degrees of freedom of the clusters

Warm and cold pasta phase in relativistic mean field theory

Science.gov (United States)

Avancini, S. S.; Menezes, D. P.; Alloy, M. D.; Marinelli, J. R.; Moraes, M. M. W.; Providência, C.

2008-07-01

In the present article we investigate the onset of the pasta phase with different parametrizations of the nonlinear Walecka model. At zero temperature two different methods are used, one based on coexistent phases and the other on the Thomas-Fermi approximation. At finite temperature only the coexistence phases method is used. npe matter with fixed proton fractions and in β equilibrium is studied. The pasta phase decreases with the increase of temperature. The internal pasta structure and the beginning of the homogeneous phase vary depending on the proton fraction (or the imposition of β equilibrium), on the method used, and on the chosen parametrization. It is shown that a good parametrization of the surface tension with dependence on the temperature, proton fraction, and geometry is essential to describe correctly large isospin asymmetries and the transition from pasta to homogeneous matter.

Neutrino-'pasta' scattering: The opacity of nonuniform neutron-rich matter

International Nuclear Information System (INIS)

Horowitz, C.J.; Perez-Garcia, M.A.; Piekarewicz, J.

2004-01-01

Neutron-rich matter at subnuclear densities may involve complex structures displaying a variety of shapes, such as spherical, slablike, and/or rodlike shapes. These phases of the nuclear pasta are expected to exist in the crust of neutron stars and in core-collapse supernovae. The dynamics of core-collapse supernovae is very sensitive to the interactions between neutrinos and nucleons/nuclei. Indeed, neutrino excitation of the low-energy modes of the pasta may allow for a significant energy transfer to the nuclear medium, thereby reviving the stalled supernovae shock. The linear response of the nuclear pasta to neutrinos is modeled via a simple semiclassical simulation. The transport mean free path for μ and τ neutrinos (and antineutrinos) is expressed in terms of the static structure factor of the pasta, which is evaluated using Metropolis Monte Carlo simulations

Warm and cold pasta phase in relativistic mean field theory

International Nuclear Information System (INIS)

Avancini, S. S.; Menezes, D. P.; Alloy, M. D.; Marinelli, J. R.; Moraes, M. M. W.; Providencia, C.

2008-01-01

In the present article we investigate the onset of the pasta phase with different parametrizations of the nonlinear Walecka model. At zero temperature two different methods are used, one based on coexistent phases and the other on the Thomas-Fermi approximation. At finite temperature only the coexistence phases method is used. matter with fixed proton fractions and in β equilibrium is studied. The pasta phase decreases with the increase of temperature. The internal pasta structure and the beginning of the homogeneous phase vary depending on the proton fraction (or the imposition of β equilibrium), on the method used, and on the chosen parametrization. It is shown that a good parametrization of the surface tension with dependence on the temperature, proton fraction, and geometry is essential to describe correctly large isospin asymmetries and the transition from pasta to homogeneous matter

Fresh pasta production enriched with Spirulina platensis biomass

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Ailton Cesar Lemes

2012-10-01

Full Text Available The aim of this work was to study the enrichment of Spirulina platensis in wheat flour to prepare fresh pasta to evaluate the green color and nutritional enrichment in addition to functional properties due to the presence of the bioactive compounds in the cyanobacterium. The pastas were evaluated for the centesimal composition, microbiological contamination, sensorial acceptance and technological characteristics such as cooking time, water absorption, volume displacement and loss of solids. The superior protein contents and the satisfactory technological and sensorial attributes compared with the control with no cyanobacterium showed the usefulness of incorporating S. platensis biomass in the fresh pastas. The microbiological quality was in compliance with the legislation in force. The sensorial quality was considered satisfactory (“liked very much” and purchase intention high (“probably would buy”.

Sustitución de lardo por grasa vegetal en salchichas: incorporación de pasta de aguacate. Efecto de la inhibición del oscurecimiento enzimático sobre el color Substituição do toucinho por gordura vegetal em salsichas: adição da pasta de abacate. Efeito da inibição do escurecimiento enzimatico na cor

Directory of Open Access Journals (Sweden)

Ubaldo Rueda-Lugo

2006-06-01

Full Text Available La sustitución de grasa animal es importante para mejorar la calidad nutricional de los alimentos de origen animal. Tradicionalmente, los embutidos contienen cantidades relativamente altas de grasas insaturadas, por lo que se ha buscado la sustitución parcial o total de estas con grasas o aceites de origen vegetal. El aprovechamiento del aguacate como fuente de grasa vegetal es una alternativa para este tipo de productos. La oxidación de este fruto es uno de los principales problemas durante la industrialización. En este trabajo se han añadido dos inhibidores del oscurecimiento enzimático, ácido ascórbico y eritorbato de sodio, para determinar el efecto de éstos sobre el color de salchichas de cerdo. Se han encontrado diferencias en la luminosidad de las muestras con respecto al tratamiento control, además de que este mismo parámetro se ha reducido con el tiempo de almacenamiento. No ha habido efecto significativo de los antioxidantes sobre las otras componentes del color. El uso de eritorbato de sodio en la elaboración de pasta de aguacate ha reducido el oscurecimiento de la pasta durante su congelación, sin afectar mayormente otros parámetros de color del producto terminado. La aceptación del producto por un grupo de consumidores ha sido aceptable.A substituição da gordura animal ou toucinho é importante para melhorar a qualidade nutricional dos alimentos de origem animal. Tradicionalmente, os embutidos contêm quantidades relativamente elevadas de gorduras insaturadas, e a substituição parcial ou total com gordura vegetal ou óleo é desejável. O abacate é fonte de gordura vegetal como uma alternativa para este tipo de produto. A oxidação desta fruta é um dos problemas principais durante a industrialização. Neste trabalho foram adicionados dois inibidores de escurecimento enzimatico, ácido ascórbico e eritorbato do sódio, para determinar o efeito destes na cor das salsichas. As diferenças na luminosidade das

Novel Soy Germ Pasta Enriched in Isoflavones Ameliorates Gastroparesis in Type 2 Diabetes

Science.gov (United States)

Setchell, Kenneth D.R.; Nardi, Elisabetta; Battezzati, Pier-Maria; Asciutti, Stefania; Castellani, Danilo; Perriello, Gabriele; Clerici, Carlo

2013-01-01

OBJECTIVE To determine the effect of soy germ pasta enriched in biologically active isoflavone aglycons on gastric emptying in type 2 diabetic patients with gastroparesis. RESEARCH DESIGN AND METHODS This randomized double-blind, placebo-controlled study compared soy germ pasta with conventional pasta for effects on gastric emptying. Patients (n = 10) with delayed gastric emptying consumed one serving per day of each pasta for 8 weeks, with a 4-week washout. Gastric emptying time (t1/2) was measured using the [13C]octanoic acid breath test at baseline and after each period, and blood glucose and insulin concentrations were determined after oral glucose load. RESULTS Soy germ pasta significantly accelerated the t1/2 in these patients (161.2 ± 17.5 min at baseline vs. 112.6 ± 11.2 min after treatment, P = 0.009). Such change differed significantly (P = 0.009) from that for conventional pasta (153.6 ± 24.2 vs. 156.2 ± 27.4 min), without affecting glucose or insulin concentrations. CONCLUSIONS These findings suggest that soy germ pasta may offer a simple dietary approach to managing diabetic gastropathy. PMID:23835688

Evaluation of replacing wheat flour with chia flour (Salvia hispanica L. in pasta

Directory of Open Access Journals (Sweden)

Matheus Rodrigues Oliveira

2015-08-01

Full Text Available In recent years, chia (Salvia hispanica L. has become increasingly more prevalent in the Brazilian diet and has triggered the interests of many researchers due to its functional properties and associated health benefits. The objective of this study was to develop pasta with different percentages of chia flour in lieu of wheat flour, and to evaluate the impact of chia on the nutritional, technological, and sensory properties of pasta. Pastas were prepared by replacing 7.5% (T1, 15% (T2, and 30% (T3 of wheat flour with chia flour relative to the control formulation (C. The quality of the pastas were evaluated through cooking tests (increase in weight and volume, cooking time, and loss of solids in the cooking water, chemical composition (moisture, fat, fiber, protein, ash, and carbohydrates, and color, using a Minolta colorimeter and sensory analysis by means of acceptance testing. Pasta made with chia flour had higher nutritional value and superior technological characteristics than did the control. Sensory analysis results showed that pasta with 7.5% chia flour had higher rates of acceptability in terms of the flavor, while the control pasta prevailed in terms of color and texture.

76 FR 10879 - Certain Pasta From Italy: Extension of Time Limits for the Preliminary Results of Fourteenth...

Science.gov (United States)

2011-02-28

... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy... administrative review of the antidumping duty order on certain pasta from Italy, covering the period July 1, 2009... consist of New World Pasta Company, Dakota Growers Pasta Company, and American Italian Pasta Company. This...

Effect of Fortification with Fish (Pseudophycis bachus) Powder on Nutritional Quality of Durum Wheat Pasta.

Science.gov (United States)

Desai, Ajay S; Brennan, Margaret A; Brennan, Charles S

2018-04-17

This paper investigates the nutraceutical (phenolic content and antioxidant activity) and nutritional potential (protein and starch digestibility) of supplementation of durum wheat semolina with 5–20% fish powder ( Pseudophycis bachus ). In general, all enriched pasta with fish powder showed a significant decrease ( p pasta. The potentially bioaccessible fraction of pasta enriched with 20% fish powder (FP) was characterized as having a 177–191% increase in phenolic content and a 145–556% higher antiradical activity. Elevation of these parameters in fortified pasta was accompanied by interaction of wheat starch, protein, and fish powder protein. Supplementation of fish powder also influenced protein digestibility (a reduction from 84.60% for control pasta to 80.80% for pasta with 20% fish powder). Fortification improved the nutraceutical and nutritional potential of the studied pasta with the effects depending on factors including protein-starch-phenolic interactions.

Characterization of Whole Grain Pasta: Integrating Physical, Chemical, Molecular, and Instrumental Sensory Approaches.

Science.gov (United States)

Marti, Alessandra; Cattaneo, Stefano; Benedetti, Simona; Buratti, Susanna; Abbasi Parizad, Parisa; Masotti, Fabio; Iametti, Stefania; Pagani, Maria Ambrogina

2017-11-01

The consumption of whole-grain food-including pasta-has been increasing steadily. In the case of whole-grain pasta, given the many different producers, it seems important to have some objective parameters to define its overall quality. In this study, commercial whole-grain pasta samples representative of the Italian market have been characterized from both molecular and electronic-senses (electronic nose and electronic tongue) standpoint in order to provide a survey of the properties of different commercial samples. Only 1 pasta product showed very low levels of heat damage markers (furosine and pyrraline), suggesting that this sample underwent to low temperature dry treatment. In all samples, the furosine content was directly correlated to protein structural indices, since protein structure compactness increased with increasing levels of heat damage markers. Electronic senses were able to discriminate among pasta samples according to the intensity of heat treatment during the drying step. Pasta sample with low furosine content was discriminated by umami taste and by sensors responding to aliphatic and inorganic compounds. Data obtained with this multidisciplinary approach are meant to provide hints for identifying useful indices for pasta quality. As observed for semolina pasta, objective parameters based on heat-damage were best suited to define the overall quality of wholegrain pasta, almost independently of compositional differences among commercial samples. Drying treatments of different intensity also had an impact on instrumental sensory traits that may provide a reliable alternative to analytical determination of chemical markers of heat damage in all cases where there is a need for avoiding time-consuming procedures. © 2017 Institute of Food Technologists®.

Health based pasta: redefining the concept of the next generation convenience food.

Science.gov (United States)

Krishnan, Murali; Prabhasankar, P

2012-01-01

Pasta, a delicious meal favorite and the signature dish of many of the world's most famous chefs and a bonding comfort meal for millions all over the world, it has been recognized as an identifying ingredient of traditional healthy Mediterranean and Latin American meals. Pasta has come a long way from the days when it was erroneously considered by consumers to be a "fattening food." Today it is perceived as one of the "healthy options." In fact, because pasta is so supremely versatile as a base to a meal, it is easily possible to serve it in ways to satisfy both our notions of "healthy eating" and our appetites for interesting and tasty food. Pasta, being so popular as a delicious family meal favorite and equally relished all over the world, it deserves a lot than any other food to serve as an ideal functional food. Here we analyze various health ingredients that have been incorporated in pasta as disease/disorder curing agents and/or potent nutritional supplements and their effects on cooking and quality parameters of pasta as well as their various health benefits and therapeutic attributes.

Pasta Fortified with Potato Juice: Structure, Quality, and Consumer Acceptance.

Science.gov (United States)

Kowalczewski, Przemysław; Lewandowicz, Grażyna; Makowska, Agnieszka; Knoll, Ismena; Błaszczak, Wioletta; Białas, Wojciech; Kubiak, Piotr

2015-06-01

The potential of potato juice in relieving gastrointestinal disorders has already been proven. Work continues on implementation of this active component into products that are widely consumed. In this article, results of an attempt to fortify pasta with potato juice are presented and discussed. Fortification is performed using fresh and dried juice. The influence of the addition on culinary properties of the final product, such as cooking weight and cooking loss, as well as microstructure, color, texture, and consumer acceptance were evaluated. It was found that potato juice can be used for fortification of pasta both in its fresh and dried forms, however the effects on different responses depend on the potato juice form used. The addition of potato juice influenced the color of the product reducing its lightness and shifting color balances from green to red, yellow color saturation was decreased as well. Changes in color were more significant in the case of fresh juice addition. The firmness and microstructure of pasta was also influenced. The surface microstructure of pasta containing fresh potato juice was different from that of the other 2 products being a likely explanation of the lower cooking loss observed in its case. In contrast, the consistency of dough was strengthened by addition of dried potato juice. Principal components analysis indicated that the color change had the most pronounced effect on consumer acceptance. Other physicochemical changes were slightly less significant. Nevertheless, sensory evaluation proved that functional pasta produced with fresh potato juice finds consumer acceptance comparable with that of classic pasta. © 2015 Institute of Food Technologists®

Consumer Perception and Buying Decisions(The Pasta Study)

Science.gov (United States)

Kazmi, Syeda Quratulain

2012-11-01

The project ìconsumer perception and buying behavior (the pasta studyî) is basically measures the development of perception through different variables and identify those factors which stimulate buying decision of consumer. Among various variables which effect consumer buying pattern I choose AWARENESS and AVAILABILITY of the product as two main variables which have strong effect on popularity and sale of pasta product. As my research is totally based on qualitative method thatís why I choose quota sampling technique and collect data by interviewing house wives resides in different areas of Karachi. The reason of choosing only house wives as respondent is that house wives can give true insight factors which hinder the popularity of pasta products in Pakistan. Focus group discussions have been conducted to extract findings. 30 house wives have been interviewed and their responses have been analyzed.

Use of Olive Oil Industrial By-Product for Pasta Enrichment.

Science.gov (United States)

Padalino, Lucia; D'Antuono, Isabella; Durante, Miriana; Conte, Amalia; Cardinali, Angela; Linsalata, Vito; Mita, Giovanni; Logrieco, Antonio F; Del Nobile, Matteo Alessandro

2018-04-16

During recent years food industries generally produce a large volume of wastes both solid and liquid, representing a disposal and potential environmental pollution problem. The goal of the study was to optimize, from both sensory and nutritional points of view, the formulation of durum wheat spaghetti enriched with an olive oil industrial by-product, indicated as olive paste. Three consecutive steps were carried out. In the first one, the olive paste was air-dried at low temperature, milled to record olive paste flour and properly analyzed for its biochemical composition. In the second step, the olive paste flour was added to the pasta dough at 10% and 15% ( w / w ). In the last step, different concentrations of transglutaminase were added to enriched pasta (10% olive paste) to further improve the quality. Sensory properties and nutritional content of enriched and control pasta were properly measured. Spaghetti with 10% olive paste flour and 0.6% transglutaminase were considered acceptable to the sensory panel test. Nutritional analyses showed that addition of 10% olive paste flour to pasta considerably increased content of flavonoids and total polyphenols. The proper addition of olive paste flour and transglutaminase for pasta enrichment could represent a starting point to valorize olive oil industrial by-products and produce new healthy food products.

Polyadenylation state microarray (PASTA) analysis.

Science.gov (United States)

Beilharz, Traude H; Preiss, Thomas

2011-01-01

Nearly all eukaryotic mRNAs terminate in a poly(A) tail that serves important roles in mRNA utilization. In the cytoplasm, the poly(A) tail promotes both mRNA stability and translation, and these functions are frequently regulated through changes in tail length. To identify the scope of poly(A) tail length control in a transcriptome, we developed the polyadenylation state microarray (PASTA) method. It involves the purification of mRNA based on poly(A) tail length using thermal elution from poly(U) sepharose, followed by microarray analysis of the resulting fractions. In this chapter we detail our PASTA approach and describe some methods for bulk and mRNA-specific poly(A) tail length measurements of use to monitor the procedure and independently verify the microarray data.

76 FR 48130 - Certain Pasta From Italy: Preliminary Results of the 14th (2009) Countervailing Duty...

Science.gov (United States)

2011-08-08

... DEPARTMENT OF COMMERCE International Trade Administration [C-475-819] Certain Pasta From Italy...'') is conducting an administrative review of the countervailing duty order on certain pasta from Italy..., 1996, the Department published a countervailing duty order on certain pasta (``pasta'' or ``subject...

75 FR 18806 - Certain Pasta From Italy: Preliminary Results of the 13th (2008) Countervailing Duty...

Science.gov (United States)

2010-04-13

... DEPARTMENT OF COMMERCE International Trade Administration [C-475-819] Certain Pasta From Italy...'') is conducting an administrative review of the countervailing duty order on certain pasta from Italy..., 1996, the Department published a countervailing duty order on certain pasta (``pasta'' or ``subject...

On the importance of processing conditions, product thickness and egg addition for the glycaemic and hormonal responses to pasta: a comparison with bread made from 'pasta ingredients'.

Science.gov (United States)

Granfeldt, Y; Björck, I; Hagander, B

1991-10-01

The importance of processing conditions, product thickness and effect of egg addition for the glycaemic and hormonal responses to pasta was studied. Healthy subjects were given test meals with an equivalent amount of available carbohydrate from extruded high-temperature dried spaghetti and three varieties of fresh roll-sheeted linguine (thick, thin, thin with egg) made from the same ingredients (durum wheat, water and monoglycerides). As a reference bread was baked from the same ingredients as in the pasta products. Glucose, insulin and C-peptide levels were measured over a 3 h period. Glycaemic, insulin and C-peptide indexes (GI, II, CI) were calculated using 120 min areas under the curves. Glycaemic index was also calculated using the 90 min area. Also studied were the rates of in vitro starch digestion. The four pasta products produced significantly lower peak values (glucose, insulin, C-peptide) and lower GI (90 min), II (120 min) and CI (120 min) than the corresponding bread. The rate of in vitro starch digestion in pasta was also slower than in bread. In contrast to the pasta products, bread resulted in a prominent hypoglycaemia in the late phase, that is a drop below fasting blood glucose level. Minor differences in metabolic responses also appeared in the pasta products. In particular, the insulin and C-peptide response to the thin linguine was accentuated in the phase around 120 min.

78 FR 9672 - Certain Pasta From Turkey; 2010-2011; Final Results of Antidumping Duty Administrative Review

Science.gov (United States)

2013-02-11

... DEPARTMENT OF COMMERCE International Trade Administration [A-489-805] Certain Pasta From Turkey...) is conducting an administrative review of the antidumping duty order on certain pasta (pasta) from...-preliminary decision memorandum. \\1\\ See Certain Pasta From Turkey: Notice of Preliminary Results of the 2010...

77 FR 45582 - Certain Pasta From Italy: Preliminary Results of the 15th (2010) Countervailing Duty...

Science.gov (United States)

2012-08-01

... DEPARTMENT OF COMMERCE International Trade Administration [C-475-819] Certain Pasta From Italy... order on certain pasta from Italy for the period January 1, 2010, through December 31, 2010. We... duty order on certain pasta (``pasta'' or ``subject merchandise'') from Italy. See Notice of...

75 FR 49907 - Certain Pasta From Italy: Notice of Preliminary Results of Antidumping Duty Administrative Review

Science.gov (United States)

2010-08-16

... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy... antidumping duty order on certain pasta (``pasta'') from Italy for the period of review (``POR'') July 1, 2008... Attilio Mastromauro--Pasta Granoro S.r.L. (``Granoro'') and Pastaficio Lucio Garofalo S.p.A. (``Garofalo...

75 FR 56992 - Certain Pasta From Italy: Notice of Initiation of Changed Circumstances Review and Consideration...

Science.gov (United States)

2010-09-17

... DEPARTMENT OF COMMERCE International Trade Administration [C-475-819] Certain Pasta From Italy..., in part, the countervailing duty order on certain pasta from Italy with respect to gluten-free pasta... published in the Federal Register the countervailing duty order on pasta from Italy. See Notice of...

Colloquium: Astromaterial science and nuclear pasta

Science.gov (United States)

Caplan, M. E.; Horowitz, C. J.

2017-10-01

"Astromaterial science" is defined as the study of materials in astronomical objects that are qualitatively denser than materials on Earth. Astromaterials can have unique properties related to their large density, although they may be organized in ways similar to more conventional materials. By analogy to terrestrial materials, this study of astromaterials is divided into hard and soft and one example of each is discussed. The hard astromaterial discussed here is a crystalline lattice, such as the Coulomb crystals in the interior of cold white dwarfs and in the crust of neutron stars, while the soft astromaterial is nuclear pasta found in the inner crusts of neutron stars. In particular, how molecular dynamics simulations have been used to calculate the properties of astromaterials to interpret observations of white dwarfs and neutron stars is discussed. Coulomb crystals are studied to understand how compact stars freeze. Their incredible strength may make crust "mountains" on rotating neutron stars a source for gravitational waves that the Laser Interferometer Gravitational-Wave Observatory (LIGO) may detect. Nuclear pasta is expected near the base of the neutron star crust at densities of 1014 g /cm3 . Competition between nuclear attraction and Coulomb repulsion rearranges neutrons and protons into complex nonspherical shapes such as sheets (lasagna) or tubes (spaghetti). Semiclassical molecular dynamics simulations of nuclear pasta have been used to study these phases and calculate their transport properties such as neutrino opacity, thermal conductivity, and electrical conductivity. Observations of neutron stars may be sensitive to these properties and can be used to interpret observations of supernova neutrinos, magnetic field decay, and crust cooling of accreting neutron stars. This Colloquium concludes by comparing nuclear pasta shapes with some similar shapes seen in biological systems.

Cinética de adsorción de agua en purés deshidratados de mandioca (Manihot esculenta Crantz

Directory of Open Access Journals (Sweden)

María M. Brousse

2012-01-01

Full Text Available El puré deshidratado de mandioca es un producto obtenido a partir de la raíz de mandioca (Manihot esculenta Crantz, mediante un proceso tecnológico sobre raíces limpias y peladas. Será utilizado como tal o como materia prima para la producción de pastas alimenticias o mezclas para pastas. El conocimiento de las propiedades, fisicoquímicas y funcionales del puré deshidratado de mandioca y del producto reconstituido constituye información fundamental para poder analizar las actuales y futuras aplicaciones tecnológicas. En este trabajo se estudió la influencia de la temperatura sobre el proceso de rehidratación y el efecto del tamaño de partícula sobre la cinética adsorción de agua de purés deshidratados de dos variedades de mandioca, "Pomberi" y "Concepción". El efecto de la temperatura fue evaluado mediante los Índices de Adsorción de Agua a tres temperaturas (30, 40 y 50 ºC. La cinética de adsorción de agua fue estudiada con los modelos de Pilosof y Exponencial. El Índice de Adsorción de Agua aumentó con el incremento de la temperatura en los purés de las dos variedades de mandioca. Los modelos de Pilosof y Exponencial describieron adecuadamente la cinética de adsorción de agua. La velocidad de adsorción de agua fue mayor en el puré con las partículas de menor tamaño.

Cinética de adsorción de agua en purés deshidratados de mandioca (Manihot esculenta Crantz

Directory of Open Access Journals (Sweden)

María M. Brousse

2012-06-01

Full Text Available El puré deshidratado de mandioca es un producto obtenido a partir de la raíz de mandioca (Manihot esculenta Crantz, mediante un proceso tecnológico sobre raíces limpias y peladas. Será utilizado como tal o como materia prima para la producción de pastas alimenticias o mezclas para pastas. El conocimiento de las propiedades, fisicoquímicas y funcionales del puré deshidratado de mandioca y del producto reconstituido constituye información fundamental para poder analizar las actuales y futuras aplicaciones tecnológicas. En este trabajo se estudió la influencia de la temperatura sobre el proceso de rehidratación y el efecto del tamaño de partícula sobre la cinética adsorción de agua de purés deshidratados de dos variedades de mandioca, ‘Pomberi’ y ‘Concepción’. El efecto de la temperatura fue evaluado mediante los Índices de Adsorción de Agua a tres temperaturas (30, 40 y 50 ºC. La cinética de adsorción de agua fue estudiada con los modelos de Pilosof y Exponencial. El Índice de Adsorción de Agua aumentó con el incremento de la temperatura en los purés de las dos variedades de mandioca. Los modelos de Pilosof y Exponencial describieron adecuadamente la cinética de adsorción de agua. La velocidad de adsorción de agua fue mayor en el puré con las partículas de menor tamaño.

76 FR 23974 - Certain Pasta From Turkey: Notice of Preliminary Results of Antidumping Duty Administrative Review

Science.gov (United States)

2011-04-29

... DEPARTMENT OF COMMERCE International Trade Administration [A-489-805] Certain Pasta From Turkey... duty order on certain pasta (pasta) from Turkey. The period of review (POR) is July 1, 2009, through.... A.S. (Birlik), had knowledge that the pasta it produced and sold to Marsan was destined for the...

77 FR 46377 - Certain Pasta From Italy: Notice of Preliminary Results of Antidumping Duty Administrative Review...

Science.gov (United States)

2012-08-03

... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy... certain pasta (``pasta'') from Italy for the period of review (``POR'') July 1, 2010, through June 30... antidumping duty order on pasta from Italy.\\1\\ On July 1, 2011, the Department published a notice of...

[Cooking quality of pastas supplemented with rice bran].

Science.gov (United States)

Sangronis, E; Cafiero, J; Mosqueda, M

1997-06-01

The purpose of this study was to evaluate the quality during and after cooking of four pastas spaghetti type. Rice bran was used as ingredient in order to increase protein and dietetic fiber content. In two of the four formulation, semolina durum was supplemented with 10 and 20% rice bran. In the other two formulation granular flour was supplemented with 10 and 20% rice bran. Time cooking, water absorbtion, solid loss, color and hardness, (instrumental and sensory), Protein Efficiency Ratio (PER) and Apparent Digestibility in vivo were determined. Acceptability was evaluated by a 35-member consumer panel. Rice bran improved solid loss during cooking and increased cooking time, PERs were not affected significantly but Apparent Digestibility decreased when rice bran was increased. Sensory quality was affected because rice bran made pastas hard and dark but they were comparable to high fiber pasta existing in market.

Sensorial and physicochemical qualities of pasta prepared with amaranth

Directory of Open Access Journals (Sweden)

Juliana Lopes dos Santos

2015-06-01

Full Text Available Current assay analyzed the sensorial acceptability of pasta when amaranth flour (AF is added at different percentages. The physical and chemical composition and the acceptance similarities of standard formulation and formulation with a greater level of AF addition were assessed. Five formulations of pasta were used: F1 standard (0% AF; F2 (20% AF; F3 (25% AF; F4 (30% AF; F5 (35% AF. Fifty-six untrained tasters, from both genders and aged between 17 and 27 years, participated in the sensorial analysis. The physicochemical analyses determined moisture content, ash, protein, fat, carbohydrates, crude fiber, and calories. F4 with the highest AF content obtained acceptance similar to the standard formulation in all attributes. In addition, F4 provided higher levels of dietary fiber, proteins, ash, calories and lipids than standard formulation. Only carbohydrates levels in F4 were lower. Current study demonstrated that pasta with the addition of up to 30% of AF was the most sensory-accepted among the AF-added pastas. Since it provided sensory acceptance similar to the standard product, good marketing expectations are given.

Integración del proceso Kraft de obtención de pasta de celulosa en el esquema de una biorrefinería

OpenAIRE

Martín Sampedro, Raquel

2012-01-01

El concepto de biorrefinería se basa en el uso eficiente de la biomasa lignocelulósica como materia prima en la producción integrada de combustibles, energía y productos químicos. Basándonos en este concepto, una fábrica de pastas celulósicas podría convertirse en una biorrefinería en la que, además de pasta, se obtendrían otros productos como etanol, bio-polímeros y otros compuestos químicos. Para conseguir dicho objetivo, se llevó a cabo un tratamiento de explosión por vapor previo al past...

Incorporation of Chlorella vulgaris and Spirulina maxima biomass in pasta products. Part 1: Preparation and evaluation.

Science.gov (United States)

Fradique, Mónica; Batista, Ana Paula; Nunes, M Cristiana; Gouveia, Luísa; Bandarra, Narcisa M; Raymundo, Anabela

2010-08-15

Microalgae are able to enhance the nutritional content of conventional foods and hence to positively affect human health, due to their original chemical composition. The aim of the present study was to prepare fresh spaghetti enriched with different amounts of microalgae biomass (Chlorella vulgaris and Spirulina maxima) and to compare the quality parameters (optimal cooking time, cooking losses, swelling index and water absorption), chemical composition, instrumental texture and colour of the raw and cooked pasta enriched with microalgae biomass with standard semolina spaghetti. The incorporation of microalgae results in an increase of quality parameters when compared to the control sample. The colour of microalgae pastas remained relatively stable after cooking. The addition of microalgae resulted in an increase in the raw pasta firmness when compared to the control sample. Of all the microalgae studied, an increase in the biomass concentration (0.5-2.0%) resulted in a general tendency of an increase in the pasta firmness. Sensory analysis revealed that microalgae pastas had higher acceptance scores by the panellists than the control pasta. Microalgae pastas presented very appellative colours, such as orange and green, similar to pastas produced with vegetables, with nutritional advantages, showing energetic values similar to commercial pastas. The use of microalgae biomass can enhance the nutritional and sensorial quality of pasta, without affecting its cooking and textural properties. Copyright (c) 2010 Society of Chemical Industry.

Impact of nuclear 'pasta' on neutrino transport in collapsing stellar cores

International Nuclear Information System (INIS)

Sonoda, Hidetaka; Watanabe, Gentaro; Sato, Katsuhiko; Takiwaki, Tomoya; Yasuoka, Kenji; Ebisuzaki, Toshikazu

2007-01-01

Nuclear 'pasta', nonspherical nuclei in dense matter, is predicted to occur in collapsing supernova cores. We show how pasta phases affect the neutrino transport cross section via weak neutral current using several nuclear models. This is the first calculation of the neutrino opacity of the phases with rod-like and slab-like nuclei taking account of finite temperature effects, which are well described by the quantum molecular dynamics. We also show that pasta phases can occupy 10-20% of the mass of supernova cores in the later stage of the collapse

Physico-chemical properties of ready to eat, shelf-stable pasta during storage.

Science.gov (United States)

Carini, E; Curti, E; Cassotta, F; Najm, N E O; Vittadini, E

2014-02-01

The changes in physico-chemical properties of RTE shelf stable pasta were studied during storage with a multianalytical and multidimensional approach (with special focus on water status) to understand the ageing process in this product. Pasta hardness and amylopectin recrystallisation increased, macroscopic water status indicators and proton molecular translational mobility remained constant, and significant changes were measured in the proton rotational molecular mobility indicators ((1)H FID, (1)H T2) during storage. Since the main changes observed in RTE pasta during storage were similar to those observed in other cereal-based products, it would be interesting to verify the effect of the anti-staling methods commonly used in the cereal processing industry in improving RTE pasta shelf-stability. Copyright © 2013 Elsevier Ltd. All rights reserved.

Disordered nuclear pasta, magnetic field decay, and crust cooling in neutron stars

OpenAIRE

Horowitz, C. J.; Berry, D. K.; Briggs, C. M.; Caplan, M. E.; Cumming, A.; Schneider, A. S.

2014-01-01

Nuclear pasta, with non-spherical shapes, is expected near the base of the crust in neutron stars. Large scale molecular dynamics simulations of pasta show long lived topological defects that could increase electron scattering and reduce both the thermal and electrical conductivities. We model a possible low conductivity pasta layer by increasing an impurity parameter Q_{imp}. Predictions of light curves for the low mass X-ray binary MXB 1659-29, assuming a large Q_{imp}, find continued late ...

Efectos del consumo de ácidos grasos omega-3 sobre la salud cardiovascular, cerebral y diversas enfermedades del sistema nervioso central

Directory of Open Access Journals (Sweden)

Elba Cubero Castillo

2016-10-01

Full Text Available Se realizó una revisión de los trabajos publicados sobre los efectos del consumo de ácidos grasos omega-3, (ácido alfa-linolénico (AAL, ácido docosahexaenoico (ADH y ácido eicosapentaenoico (AEP sobre la salud de las personas en diferentes periodos de la vida. Se discuten los beneficios obtenidos en el ámbito de la salud sobre los sistemas circulatorio y nervioso. Se mencionan diferentes fuentes alimenticias de origen animal y vegetal en las que se encuentran disponibles los ácidos grasos omega-3, especialmente ADH y AEP. Se encontró que muchos de los tratamientos actuales de trastornos del sistema nervioso y de problemas cognitivos involucran el consumo de ácidos grasos omega-3, dando resultados positivos en diversos cuadros clínicos.

Effect of adding unconventional raw materials on the technological properties of rice fresh pasta

Directory of Open Access Journals (Sweden)

Meg da Silva Fernandes

2013-06-01

Full Text Available The aim of this study was to develop fettuccini type rice fresh pasta by cold extrusion. To produce the pasta, a 2² Central Composite Rotational Design was used, in which the effects of the addition of pre-gelatinized rice flour - PGRF (0-60% and modified egg albumin - MEA (0-10% were studied. The dependent variables were the results of the cooking test and of the instrumental texture. The optimum cooking time for all of the formulations of rice fresh pasta was 3 minutes. MEA had a greater effect on increasing the weight of the pasta when compared to that of PGRF. It was found that with the addition of PGRF increase in loss of solids in cooking water, whereas MEA exerted the opposite effect on this parameter. Moreover, the maximum value of MEA (10% had an optimum effect on pasta firmness, while PGRF had a negative effect on this parameter. The maximum values of PGRF and MEA reduced the stickiness of the pasta. Based on these results and on the parameters considered as most important, the rice pasta with the best technological characteristics was that with the maximum levels of MEA (10% and no addition of PGRF (0%. This product was submitted to sensory and microbiological analyses, with good results.

78 FR 692 - Certain Pasta From Turkey: Final Results of the Expedited Third Sunset Review of the...

Science.gov (United States)

2013-01-04

... DEPARTMENT OF COMMERCE International Trade Administration [C-489-806] Certain Pasta From Turkey... Sunset Review of the countervailing duty order on certain pasta from Turkey. The Department finds that... pasta from Turkey was published on July 24, 1996. See Notice of Countervailing Duty Order: Certain Pasta...

Microbial transglutaminase treatment in pasta-production does not affect the immunoreactivity of gliadin with celiac disease patients' sera.

Science.gov (United States)

Ruh, Tobias; Ohsam, Jürgen; Pasternack, Ralf; Yokoyama, Keiichi; Kumazawa, Yoshiyuki; Hils, Martin

2014-07-30

The effect of microbial transglutaminase (MTG)-treatment of pasta-dough on the immunoreactivity with celiac disease patient's sera has been investigated. Modification by MTG has been proven by determination of the MTG reaction product ε-(γ-glutamyl)lysine (3.63 μmol/g protein), which was not detectable in non-MTG-treated pasta. Antigenicity has been analyzed by immunoblotting and ELISA using gliadin-extracts from pasta and MTG-treated pasta. Immunoblotting showed that the antibody-population (antigliadin antibodies and antideamidated gliadin antibodies) of the sera is specific for every individual patient. Immunoblotting and ELISA showed that there is no difference in immunoreactivity of gliadin extracted from pasta and MTG-pasta. Recognition pattern and intensity in Western blot as well as antibody titer has also been identical even for sera with a high antideamidated gliadin antibody titer. These results indicate no difference between pasta-gliadin and MTG-pasta-gliadin and especially no increased deamidation in pasta-gliadin by MTG-treatment.

Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta.

Science.gov (United States)

Martinez, Cristina S; Ribotta, Pablo D; Añón, María Cristina; León, Alberto E

2014-03-01

The technological and sensory quality of pasta made from bread wheat flour substituted with wholemeal amaranth flour (Amaranthus mantegazzianus) at four levels, 15, 30, 40 and 50% w/w was investigated. The quality of the resulted pasta was compared to that of control pasta made from bread wheat flour. The flours were analyzed for chemical composition and pasting properties. Cooking behavior, color, raw and cooked pasta texture, scanning electron microscopy and sensory evaluation were determined on samples. The pasta obtained from amaranth flour showed some detriment of the technological and sensory quality. So, a maximum substitution level of 30% w/w was defined. This is an equilibrium point between an acceptable pasta quality and the improved nutritional and functional properties from the incorporation of amaranth flour.

“Estudio de factibilidad para la producción y exportación del tomate de árbol del cantón el chaco hacia España”

OpenAIRE

Zambrano Cabrera, Roque Wilson

2011-01-01

Las nuevas tendencias alimenticias nos orientan a consumir alimentos bajos en grasa, elaborados con materia prima que aporten un valor nutritivo para el ser humano. Existen varias opciones una de ellas es el tomate de árbol. Este estudio de factibilidad está enfocado a la producción y comercialización del Tomate de árbol (Cyphomandra betacea), también llamado internacionalmente Tamarillo, en la zona andina de Ecuador. Donde la producción que califique irá para el mercado internacional en...

Transport Properties of the Nuclear Pasta Phase with Quantum Molecular Dynamics

Science.gov (United States)

Nandi, Rana; Schramm, Stefan

2018-01-01

We study the transport properties of nuclear pasta for a wide range of density, temperature, and proton fractions, relevant for different astrophysical scenarios adopting a quantum molecular dynamics model. In particular, we estimate the values of shear viscosity as well as electrical and thermal conductivities by calculating the static structure factor S(q) using simulation data. In the density and temperature range where the pasta phase appears, the static structure factor shows irregular behavior. The presence of a slab phase greatly enhances the peak in S(q). However, the effect of irregularities in S(q) on the transport coefficients is not very dramatic. The values of all three transport coefficients are found to have the same orders of magnitude as found in theoretical calculations for the inner crust matter of neutron stars without the pasta phase; therefore, the values are in contrast to earlier speculations that a pasta layer might be highly resistive, both thermally and electrically.

77 FR 69792 - Certain Pasta From Turkey: Final Results of Countervailing Duty Administrative Review; 2010

Science.gov (United States)

2012-11-21

... DEPARTMENT OF COMMERCE International Trade Administration [C-489-806] Certain Pasta From Turkey... review of the countervailing duty order on certain pasta from Turkey for the period January 1, 2010... subject merchandise during the period of review. See Certain Pasta From Turkey: Preliminary Results of...

Warm ''pasta'' phase in the Thomas-Fermi approximation

International Nuclear Information System (INIS)

Avancini, Sidney S.; Menezes, Debora P.; Chiacchiera, Silvia; Providencia, Constanca

2010-01-01

In the present article, the 'pasta' phase is studied at finite temperatures within a Thomas-Fermi (TF) approach. Relativistic mean-field models, both with constant and density-dependent couplings, are used to describe this frustrated system. We compare the present results with previous ones obtained within a phase-coexistence description and conclude that the TF approximation gives rise to a richer inner ''pasta'' phase structure and the homogeneous matter appears at higher densities. Finally, the transition density calculated within TF is compared with the results for this quantity obtained with other methods.

77 FR 69793 - Certain Pasta From Italy; Final Results of Countervailing Duty Administrative Review; 2010

Science.gov (United States)

2012-11-21

... DEPARTMENT OF COMMERCE International Trade Administration [C-475-819] Certain Pasta From Italy... review of the countervailing duty order on certain pasta from Italy for the period January 1, 2010... August 1, 2012. See Certain Pasta From Italy: Preliminary Results of the 15th (2010) Countervailing Duty...

Interacción paciente-alumno/docente a partir de la ansiedad del acto quirúrgico

OpenAIRE

Mattano, Claudia Aurora; Capraro, María Cecilia; Capraro, Carlos Gabriel; Sparacino, Sandra; Schuler, Mónica P.; Bogo, Hernán; Ricciardi, Nicolás; Capraro, María Eugenia; Ricciardi, Alfredo

2017-01-01

El comportamiento de los individuos afecta positiva o negativamente a su salud dental del mismo modo que ciertas enfermedades o problemas dentales afectan al comportamiento de aquellos que la padecen. Entre las conductas de riesgo para la salud bucodental, se encuentran los hábitos orales perjudiciales, las conductas relacionadas con la dieta alimenticia, bruxismo, ansiedad comportamientos disruptivos y la evitación de tratamientos dentales. En la situación dental el miedo y la ansiedad son p...

75 FR 81212 - Certain Pasta From Italy: Notice of Final Results of the Thirteenth Antidumping Duty...

Science.gov (United States)

2010-12-27

... Foods Company, Inc. and its affiliate Euro-American Foods Group Inc. (Fasolino/Euro-American Foods). See... canned pastas, as well as all forms of egg pasta, with the exception of non-egg dry pasta containing up...

Effects of meat addition on pasta structure, nutrition and in vitro digestibility.

Science.gov (United States)

Liu, Tingting; Hamid, Nazimah; Kantono, Kevin; Pereira, Loveena; Farouk, Mustafa M; Knowles, Scott O

2016-12-15

In our study, semolina flour was substituted with beef emulsion (EM) at three different levels of 15, 30 and 45% (w/w) to develop a pasta with enhanced nutritional profile. The protein, fat, and water content significantly increased with addition of meat. The addition of meat enhanced the pasta gluten network. The redness and yellowness of cooked pasta increased with meat addition. Tensile strength increased from 0.018N/mm(2) in the control sample to 0.046N/mm(2) in 45% beef emulsion (45EM) sample. All meat-containing samples had significantly higher elasticity than control (0.039N/mm(2)). GI significantly decreased and IVPD value increased in 45EM sample. Five essential amino acids (leucine, lysine, methionine, threonine, tryptophan) in pasta digesta increased significantly with increasing meat addition. Copyright © 2016 Elsevier Ltd. All rights reserved.

Pasta Structures of Quark-Hadron Phase Transition in Proto-Neutron Stars

International Nuclear Information System (INIS)

Yasutake, Nobutoshi; Maruyama, Toshiki; Tatsumi, Toshitaka

2011-01-01

We study the quark-hadron mixed phase in proto-neutron stars with the finite-size effects. In the calculations of pasta structures appeared in the mixed phase, the Gibbs conditions require the pressure balance and chemical equilibrium between two phases besides the thermal equilibrium. We find that the region of the mixed phase is limited due to thermal instability. Moreover, we study the effects of neutrinos to the pasta structures. As a result, we find that the existence of neutrinos make the pasta structures unstable, too. These characteristic features of the hadron-quark mixed phase should be important for the middle stage of the evolutions of proto-neutron stars.

PERBEDAAN DAYA HAMBAT PASTA GIGI BERBAHAN HERBAL TERHADAP PERTUMBUHAN STREPTOCOCCUS MUTANS

Directory of Open Access Journals (Sweden)

Susi Susi

2015-09-01

Full Text Available AbstrakKaries gigi dan penyakit periodontal dapat dicegah dengan mengontrol pembentukan plak secara teratur. Penggunaan pasta gigi herbal dapat memberikan efek kimia untuk mengontrol pembentukan plak. Studi terdahulu mendapatkan bahwa pasta gigi herbal dapat mengurangi jumlah bakteri utama pada rongga mulut yaitu Streptococcus mutans. Penelitian ini bertujuan untuk meneliti perbedaan daya hambat beberapa pasta gigi herbal (mengandung siwak, cengkeh, dan daun sirih terhadap pertumbuhan Streptococcus mutans. Metode penelitian adalah eksperimental dengan meletakkan cakram yang sudah direndam dengan pasta gigi ke medium agar darah yang mengandung koloni Streptococcus mutans. Uji daya hambat bakteri dilakukan dengan metode difusi. Terbentuknya zona bening di sekitar koloni bakteri menunjukkan adanya penghambatan pertumbuhan bakteri uji. Hasil uji satu arah ANOVA menunjukkan adanya perbedaan daya hambat yang bermakna antar pasta gigi herbal yang digunakan (p<0.05. Ketiga pasta gigi didapakan memiliki kemampuan antibakteri kuat dengan rata-rata zona hambat 16.075 mm, 13.375 mm dan 11.080 mm. Jadi dapat disimpulkan bahwa pasta gigi herbal mempunyai efek anti bakteri terhadap pertumbuhan Streptococcus mutans dengan efek anti bakteri terkuat di tunjukkan oleh pasta gigi mengandung cengkeh.AbstractDental caries and periodontal disease can be eliminated by regularly control plaque formation. The usage of herbal toothpaste is able to give chemical effect toward plaque control. Previous studies shown that the usage of herbal toothpaste was able to reduce the growth of Streptococcus mutans, the main bacteria in the mouth. The study aimed at investigating the difference of zone of inhibition of several herbal toothpastes (siwak- , cloves- , and betel leaves- contained toward the growth of Streptococcus mutans.This study was experimental research using disc that had been immersed and subsequently put it onto Blood agar medium that contain Streptococcus mutans

Nuclear 'pasta phase' and its consequences on neutrino opacities

International Nuclear Information System (INIS)

Alloy, M. D.; Menezes, D. P.

2011-01-01

In this paper, we calculate the diffusion coefficients that are related to the neutrino opacities considering the formation of nuclear pasta and homogeneous matter at low densities. Our results show that the mean-free paths are significantly altered by the presence of nuclear pasta in stellar matter when compared with the results obtained with homogeneous matter. These differences in neutrino opacities certainly influence the Kelvin-Helmholtz phase of protoneutron stars and consequently the results of supernova explosion simulations.

76 FR 68399 - Certain Pasta From Turkey: Notice of Final Results of the 14th Antidumping Duty Administrative...

Science.gov (United States)

2011-11-04

... DEPARTMENT OF COMMERCE International Trade Administration [A-489-805] Certain Pasta From Turkey... antidumping duty order on certain pasta from Turkey (pasta).\\1\\ The review covers one exporter: Marsan Gida...\\ See Certain Pasta From Turkey: Notice of Preliminary Results of Antidumping Duty Administrative Review...

75 FR 10464 - Certain Pasta from Italy: Notice of Partial Rescission of Antidumping Duty Administrative Review...

Science.gov (United States)

2010-03-08

... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta from Italy... pasta from Italy. See Antidumping or Countervailing Duty Order, Finding, or Suspended Investigation....A. (``Garofalo''), Pastaficio Attilio Mastromauro Pasta Granoro S.r.L. (``Granoro''), Industria...

Novel soy germ pasta enriched in isoflavones ameliorates gastroparesis in type 2 diabetes: a pilot study.

Science.gov (United States)

Setchell, Kenneth D R; Nardi, Elisabetta; Battezzati, Pier-Maria; Asciutti, Stefania; Castellani, Danilo; Perriello, Gabriele; Clerici, Carlo

2013-11-01

To determine the effect of soy germ pasta enriched in biologically active isoflavone aglycons on gastric emptying in type 2 diabetic patients with gastroparesis. This randomized double-blind, placebo-controlled study compared soy germ pasta with conventional pasta for effects on gastric emptying. Patients (n = 10) with delayed gastric emptying consumed one serving per day of each pasta for 8 weeks, with a 4-week washout. Gastric emptying time (t1/2) was measured using the [(13)C]octanoic acid breath test at baseline and after each period, and blood glucose and insulin concentrations were determined after oral glucose load. Soy germ pasta significantly accelerated the t1/2 in these patients (161.2 ± 17.5 min at baseline vs. 112.6 ± 11.2 min after treatment, P = 0.009). Such change differed significantly (P = 0.009) from that for conventional pasta (153.6 ± 24.2 vs. 156.2 ± 27.4 min), without affecting glucose or insulin concentrations. These findings suggest that soy germ pasta may offer a simple dietary approach to managing diabetic gastropathy.

Redox agents and N-ethylmaleimide affect protein polymerization during laboratory scale dry pasta production and cooking.

Science.gov (United States)

Bruneel, Charlotte; Buggenhout, Joke; Lagrain, Bert; Brijs, Kristof; Delcour, Jan A

2016-04-01

Durum wheat (Triticum durum Desf.) semolina gluten proteins consist of monomeric gliadin and polymeric glutenin and determine the quality of pasta products made therefrom. During pasta drying, glutenin starts polymerizing already below 60 °C (65% relative humidity (RH)), whereas gliadin only is incorporated in the protein network at temperatures exceeding 68 °C (68% RH) through thiol (SH)/disulfide (SS) exchange reactions. Removal of free SH groups in glutenin by adding 2.3 μmol KBrO3 or KIO3 per g dry matter semolina protein (g protein) or 13.8 μmol N-ethylmaleimide/g protein reduces gliadin-glutenin cross-linking during pasta drying and/or cooking and yields cooked pasta of high quality. Introducing free SH groups by adding 13.8 μmol glutathione/g protein increases gliadin-glutenin cross-linking during pasta processing, resulting in cooked pasta of lower quality. We hypothesize that too much gliadin incorporation in the glutenin network during pasta processing tightens the protein network and results in lower cooking quality. Copyright © 2015 Elsevier Ltd. All rights reserved.

Preferencia alimenticia del ácaro depredador Balaustium sp. en condiciones controladas

Directory of Open Access Journals (Sweden)

Muñoz Karen

2009-04-01

Full Text Available

Se evaluó la preferencia de presas de Balaustium sp., enemigo natural de diferentes artrópodos plaga, y el cual es nativo de la Sabana de Bogotá. En unidades experimentales construidas con foliolos de plantas de rosa se colocaron independientemente individuos de Balaustium sp. y se registró el número de presas consumidas. De esta manera se determinó la preferencia de los tres estados móviles del ácaro depredador Balaustium sp. por diferentes edades de tres presas. Las especies y edades de las presas estudiadas fueron: huevos, ninfas y adultos de Trialeurodes vaporariorum, huevos, ninfas y adultos de Tetranychus urticae, y larvas de primer y segundo instar y adultos de Frankliniella occidentalis. Los estados menos desarrollados fueron preferidos, aunque se observó que los adultos del depredador tienen gran habilidad para consumir adultos de T. vaporariorum. La presa preferida por las larvas de Balaustium sp. fue los huevos de T. urticae con una proporción de consumo de 0,54 de los huevos que se ofrecieron de esta presa; las deutoninfas del depredador eligieron huevos de T. vaporariorum (0,537 o de T. urticae (0,497 y los adultos de Balaustium sp. prefrieron los huevos de T. vaporariorum (0,588.

PASTA in Penicillin Binding Proteins and Serine/Threonine Kinases: A Recipe of Structural, Dynamic and Binding Properties.

Science.gov (United States)

Calvanese, Luisa; Falcigno, Lucia; Squeglia, Flavia; D'Auria, Gabriella; Berisio, Rita

2017-11-24

Penicillin binding proteins (PBPs) and Serine Threonine kinases (STPKs) are two classes of bacterial enzymes whose involvement in a series of vital processes in bacterial growth and division is well assessed. Many PBPs and STPKs show linked an ancillary domain named PASTA, whose functional role is not completely deciphered so far. It has been proposed that PASTAs are sensor modules that by binding opportune ligands (i.e. muropeptides) activate the cognate proteins to their functions. However, based on recent data, the sensor annotation sounds true for PASTA from STPKs, and false for PASTA from PBPs. Different PASTA domains, belonging or not to different protein classes, sharing or not appreciable sequence identities, always show identical folds. This survey of the structural, binding and dynamic properties of PASTA domains pursues the reasons why identical topologies may turn in different roles. Amino acid compositions, total charges and distribution of the hydrophobic/hydrophilic patches on the surface, significantly vary among PASTAs from STPKs and PBPs and appear to correlate with different functions. A possible criterion to discriminate between PASTA modules of STPKs or PBPs solely based on their sequences is proposed. Possibly reflecting different species as well as functional roles and evolutionary profile, our routine represents a fast even though approximate method to distinguish between PASTA belonging to different classes. Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.org.

Multi-isotopic signatures of organic and conventional Italian pasta along the production chain

DEFF Research Database (Denmark)

Bontempo, L.; Camin, F.; Paolini, M.

2016-01-01

The variability of stable isotope ratios (δ2H, δ13C, δ15N, δ18O and δ34S) along the production chain of pasta (durum wheat, flour and pasta) produced by using both conventional and organic farming systems in four Italian regions in 2 years was investigated. The aim was to evaluate if and how...... control procedures that can be used to check the geographical origin of Italian organic and conventional pasta and its raw materials....

76 FR 77204 - Certain Pasta From Italy: Notice of Partial Rescission of Antidumping Duty Administrative Review

Science.gov (United States)

2011-12-12

... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy... pasta from Italy.\\1\\ Pursuant to requests from interested parties, the Department published in the.... & C. (``P.A.P.''), Premiato Pastificio Afeltra S.r.L. (``Afeltra''), Pasta Lensi S.r.l. (``Lensi...

78 FR 20091 - Certain Pasta From Italy: Notice of Partial Rescission of Antidumping Duty Administrative Review

Science.gov (United States)

2013-04-03

... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy... request an administrative review of the antidumping duty order on certain pasta from Italy.\\1\\ Pursuant to....A. (Delverde), Industria Alimentare Colavita, S.p.A. (Indalco), Pasta Lensi S.r.L. (Lensi...

76 FR 71311 - Certain Pasta From Italy: Notice of Partial Rescission of Antidumping Duty Administrative Review

Science.gov (United States)

2011-11-17

... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy... review of the antidumping duty order on certain pasta from Italy.\\1\\ Pursuant to requests from interested... antidumping duty administrative review with respect to Pastificio Attilio Mastromauro-Pasta Granoro S.r.L...

75 FR 6352 - Certain Pasta from Italy: Notice of Final Results of the Twelfth Administrative Review

Science.gov (United States)

2010-02-09

... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta from Italy... antidumping duty order on certain pasta from Italy. The review covers ten manufacturers/exporters: Domenico...), Pasta Lensi (Lensi), Pastificio Fratelli Pagani S.p.A. (Pagani), Pastificio Labor S.r.L. (Labor...

76 FR 64897 - Certain Pasta From Italy: Notice of Partial Rescission of Antidumping Duty Administrative Review

Science.gov (United States)

2011-10-19

... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy... to request an administrative review of the antidumping duty order on certain pasta from Italy.\\1....P.''), Premiato Pastificio Afeltra S.r.L. (``Afeltra''), Pasta Lensi S.r.l. (``Lensi''), Pastaficio...

Riesgos a la salud por presencia del aluminio en el agua potable

OpenAIRE

Rodolfo Trejo Vázquez; Virginia Hernández Montoya

2004-01-01

En la actualidad el aluminio tiene una amplia aplicación en la industria alimenticia, farmacéutica, del papel, de la construcción y en el tratamiento de agua para beber y agua residual. Sin embargo, no se ha dado énfasis a los posibles daños a la salud originados por el consumo de este elemento. Una de las enfermedades que ha sido asociada a la ingesta de este elemento es el Alzheimer y se corre el riesgo de desarrollar otros padecimientos. En el presente documento se ...

77 FR 53909 - Certain Pasta From Italy and Turkey; Institution of Five-year Reviews Concerning the...

Science.gov (United States)

2012-09-04

...)] Certain Pasta From Italy and Turkey; Institution of Five-year Reviews Concerning the Countervailing and Antidumping Duty Orders on Certain Pasta From Italy and Turkey AGENCY: United States International Trade... revocation of the countervailing and antidumping duty orders on certain pasta from Italy and Turkey would be...

77 FR 7129 - Certain Pasta From Italy: Final Results of the 2009 Countervailing Duty Administrative Review

Science.gov (United States)

2012-02-10

... DEPARTMENT OF COMMERCE International Trade Administration [C-475-819] Certain Pasta From Italy... review of the countervailing duty order on certain pasta from Italy for the period January 1, 2009... preliminary results of this review. See Certain Pasta From Italy: Preliminary Results of the 14th (2009...

78 FR 49256 - Certain Pasta From Italy: Preliminary Results of the Countervailing Duty Administrative Review; 2011

Science.gov (United States)

2013-08-13

... DEPARTMENT OF COMMERCE International Trade Administration [C-475-819] Certain Pasta From Italy...'') is conducting an administrative review of the countervailing duty order on certain pasta from Italy... The scope of the order consists of certain pasta from Italy. The merchandise subject to the order is...

78 FR 57129 - Certain Pasta From Italy and Turkey: Continuation of Antidumping and Countervailing Duty Orders

Science.gov (United States)

2013-09-17

...-806] Certain Pasta From Italy and Turkey: Continuation of Antidumping and Countervailing Duty Orders... antidumping duty (AD) orders on certain pasta from Italy and Turkey would likely lead to continuation or recurrence of dumping, that revocation of the countervailing duty (CVD) orders on certain pasta from Italy...

PASTA repeats of the protein kinase StkP interconnect cell constriction and separation of Streptococcus pneumoniae.

Science.gov (United States)

Zucchini, Laure; Mercy, Chryslène; Garcia, Pierre Simon; Cluzel, Caroline; Gueguen-Chaignon, Virginie; Galisson, Frédéric; Freton, Céline; Guiral, Sébastien; Brochier-Armanet, Céline; Gouet, Patrice; Grangeasse, Christophe

2018-02-01

Eukaryotic-like serine/threonine kinases (eSTKs) with extracellular PASTA repeats are key membrane regulators of bacterial cell division. How PASTA repeats govern eSTK activation and function remains elusive. Using evolution- and structural-guided approaches combined with cell imaging, we disentangle the role of each PASTA repeat of the eSTK StkP from Streptococcus pneumoniae. While the three membrane-proximal PASTA repeats behave as interchangeable modules required for the activation of StkP independently of cell wall binding, they also control the septal cell wall thickness. In contrast, the fourth and membrane-distal PASTA repeat directs StkP localization at the division septum and encompasses a specific motif that is critical for final cell separation through interaction with the cell wall hydrolase LytB. We propose a model in which the extracellular four-PASTA domain of StkP plays a dual function in interconnecting the phosphorylation of StkP endogenous targets along with septal cell wall remodelling to allow cell division of the pneumococcus.

In vitro dialyzability of essential minerals from white and whole grain pasta.

Science.gov (United States)

Vignola, María Belén; Bustos, Mariela Cecilia; Pérez, Gabriela Teresa

2018-11-01

The aim of the present investigation was to study the in vitro mineral dialyzability of pasta made with white and whole-grain flours obtained from two genotypes (Klein Guerrero and Baguette Premium 11) with different mineral contents. Pasta samples were made from white flour (FP), and whole grain flour from cyclonic mill (WFAP) and blade mill (WFBP). Mineral content and in vitro digestion were determined on all samples to study starch variation and mineral dialyzability. Whole-grain pasta contained significantly higher amounts of minerals than FP, since bran and embryo are richer in minerals than endosperm. In addition to the low content of mineral composition observed in FP, the dialyzability of some minerals (Cu, Fe, Mg and Zn) was higher than whole-grain pasta even when the percentage of starch hydrolyzed after intestinal digestion was higher than FP. These results can also be useful for developing wheat-based products rich in the desired minerals. Copyright © 2018 Elsevier Ltd. All rights reserved.

Características morfométricas, genéticas, alimenticias y vectoriales de Panstrongylus herreri procedentes de Jaén (Cajamarca y Cajaruro (Amazonas, Perú

Directory of Open Access Journals (Sweden)

Jenny Ancca

2008-01-01

Full Text Available Objetivo. Comparar las características morfológicas, alimenticias y genéticas de dos poblaciones de Panstrongylus herreri, de los distritos de Jaén (Cajamarca y Cajaruro (Amazonas. Materiales y métodos. Se colectó especímenes adultos de P. herreri, 42 (Jaén y 68 (Cajaruro. Se utilizó la morfometría geométrica para evaluar el dimorfismo sexual de tamaño y conformación. El perfil genómico se realizó por amplificación del espaciador interno transcrito del ADNr (ITS-2. La amplificación del espaciador intergénico del gen mini-exón, permitió la caracterización molecular de los trypanosomas aislados. Se utilizó la prueba de precipitina para conocer las fuentes de alimentación de los vectores y así poder asociarlos a posibles reservorios del parásito. Resultados. El análisis morfométrico demostró que el dimorfismo sexual de tamaño fue similar (p>0,05; no ocurrió lo mismo con el dimorfismo de la conformación; asimismo no se encontró diferencias de tamaño al comparar por separado hembras y machos de Jaén y Cajaruro. Por ITS-2, se evaluó cinco especímenes de cada distrito, en ellos se observó una banda de 960 pb aproximadamente. Sólo en Cajaruro se encontraron triatominos parasitados, que fue caracterizado como Trypanosoma cruzi TCI (350 pb. Se identificó al cobayo como la fuente de alimento más frecuente. Conclusiones. Ambas poblaciones de P. herreri por morfometría geométrica e ITS-2, no evidenció diferencias, indicando que se trataría de una misma población y por consiguiente de la misma procedencia. La sangre de cobayo fue la más frecuente fuente de alimento, pudiendo ser el principal reservorio para la enfermedad de Chagas en esta zona del Perú.

76 FR 76937 - Certain Pasta From Italy: Notice of Final Results of the Fourteenth Antidumping Duty...

Science.gov (United States)

2011-12-09

... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy... review for the antidumping duty order on certain pasta from Italy.\\1\\ The review covers two manufacturers... (``POR'') is July 1, 2009, through June 30, 2010. \\1\\ See Certain Pasta from Italy: Notice of Preliminary...

76 FR 27634 - Certain Pasta From Italy: Final Results of Countervailing Duty Changed Circumstances Review and...

Science.gov (United States)

2011-05-12

... DEPARTMENT OF COMMERCE International Trade Administration [C-475-819] Certain Pasta From Italy... and intent to revoke, in part, the countervailing duty (``CVD'') order on certain pasta from Italy.\\1\\ We are now revoking this order, in part, with regard to gluten-free pasta, as described in the...

Amino Acid Composition of Protein-Enriched Dried Pasta: Is It Suitable for a Low-Carbohydrate Diet?

Directory of Open Access Journals (Sweden)

Rajko Vidrih

2015-01-01

Full Text Available Today, obesity is one of the major health problems, a so-called epidemic of the developed world. Obesity arises through an imbalance between energy intake and energy expenditure, so it is important for products to have a balanced nutritional composition. The aim of this study is to prepare high-protein pasta with high nutritional quality, with emphasis on its amino acid composition, as ordinary durum pasta lacks lysine and threonine. Ordinary durum wheat pasta contains, on average, 77 % carbohydrate, and can have even less than 10 % protein. It is therefore oft en excluded from normal energy-restricted diets, and especially from low-carbohydrate diets. In this study pasta that can satisfy the nutritional requirements of a low-carbohydrate diet and is suitable for daily use was developed and evaluated. Protein-enhanced pasta was produced by adding high amounts of plant protein extract (40 % dry matter without (plain high-protein pasta or with 3 % dried spinach powder (high-protein spinach pasta to durum wheat semolina. According to the sensory analysis data, the addition of 40 % of plant protein extract satisfied sensory and nutritional requirements, allowing further development and evaluation for possible marketing. This analysis shows that these high-protein neutral and spinach pasta contain 36.4 and 39.6 g of protein per 100 g of dry mass, 12.07 and 14.70 g of total essential amino acids per 100 g of dry mass, and a high content of branched-chain amino acids, i.e. 5.54 and 6.65 g per 100 g of dry mass, respectively. This therefore represents a true alternative to durum wheat pasta for low-carbohydrate diets.

PROXIMATE COMPOSITION AND TECHNOLOGICAL CHARACTERISTICS OF DRY PASTA INCORPORATED WITH MICRONIZED CORN PERICARP

Directory of Open Access Journals (Sweden)

JOÃO RENATO DE JESUS JUNQUEIRA

2017-01-01

Full Text Available Pastas are generally accepted all over the world, mainly because they are versatile, cheap and easy - to - prepare. They are not nutritionally balanced, since they provide mainly carbohydrates. As a result of this, it is important to use ingredients which could improve the nutritional deficiencies, without affecting the technological and sensorial characteristics. This study evaluated the effect of using wheat semolina and micronized corn pericarp (MCP, on the proximate composition, cooking quality and color of spaghetti type pasta. Spaghetti pasta was produced using wheat semolina with the incorporation of micronized corn pericarp, at levels of 0, 10, 20 and 30%. There were no significant differences (p > 0.05 between the formulated samples with regards to the contents of moisture and lipid, cooking time, weight gain and volume increase. As observed, supplementation with micronized corn pericarp presented significant difference on the contents of proteins, minerals, dietary fiber and solid soluble loss of the spaghetti pasta (p < 0.05. With increase in micronized corn pericarp concentration, the color difference became accentuated. The use of MCP appears to be viable, providing a nutritionally enriched product without further impairment on pasta quality.

Pasta structures in neutron stars

International Nuclear Information System (INIS)

Gupta, Neha; Shabnam, I.S.; Arumugam, P.

2011-01-01

A neutron star (NS) is a stellar remnant, a super-compressed object left over when stars with a mass between 1.4 and about 3 times the mass of our Sun exhaust their nuclear fuel and collapse inwards. The result of such an implosion is a condensed sphere of matter about 10 km across. The outer layer of the of NS, with density less than the nuclear saturation density, represent different challenges and observational opportunities like thermal evolution, X-ray burst, glitches and the very important core-crust transition region. At this density, nucleons are correlated at short distances by attractive strong interactions, they are anti-correlated at large distances because of the Coulomb repulsion. Competition among short- and long-range interactions (i.e., frustration) leads to the development of complex and exotic nuclear shapes, such as sphere, bubbles, rods, slabs and tubes. The term 'pasta phases' has been coined to describe these complex structures. In this work the nuclear pasta phases using different mean-field models along with a droplet model has been studied

Influence of extrusion-cooking parameters on some quality aspects of precooked pasta-like products.

Science.gov (United States)

Wójtowicz, A; Mościcki, L

2009-06-01

The present article aims to evaluate some quality parameters and texture characteristics of precooked wheat pasta-like products. Using the methods for pasta and instant noodles the tested parameters were water absorption, starch gelatinization degree, cooking losses, and hardness. The texture profile was characterized using Zwick apparatus by cutting test with the head speed of 10 mm/min and expressed as hardness and firmness of hydrated products. SEM pictures were used to illustrate the internal structure of dry and cooked pasta-like products. Dough moisture content and process conditions influenced all tested quality parameters of the pasta-like products processed on a modified single screw extrusion-cooker TS-45 with L: D = 16: 1. Good organoleptical quality (notes higher than 4 in a 5-point scale) and firm texture were observed for common wheat flour pasta processed at 30% m.c. Hardness and firmness of hydrated products lowered with a longer hydration time in hot water. The firmest texture and low stickiness was observed for products with a highest starch gelatinization degree.

Micronised bran-enriched fresh egg tagliatelle: Significance of gums addition on pasta technological features.

Science.gov (United States)

Martín-Esparza, M E; Raga, A; González-Martínez, C; Albors, A

2018-06-01

The aim of the work was to produce fibre-enriched fresh pasta based on micronised wheat bran and durum wheat semolina with appropriate techno-functional properties. Wheat semolina was replaced with fine particle size (50% below 75 µm) wheat bran - up to 11.54% (w/w). A Box-Behnken design with randomised response surface methodology was used to determine a suitable combination of carboxymethylcellulose, xanthan gum and locust bean gum to improve pasta attributes: minimum cooking loss, maximum values for water gain and swelling index, as well as better colour and texture characteristics before and after cooking. The proximate chemical composition of wheat semolina and bran was determined and the microstructure of uncooked pasta was observed as well. From the response surface methodology analysis, it is recommended to use: (i) xanthan gum over 0.6% w/w as it led to bran-enriched pasta with a better developed structure and superior cooking behaviour, (ii) a combination of xanthan gum (0.8% w/w) and carboxymethylcellulose (over 0.6% w/w) to enhance uncooked pasta yellowness.

Optimization of food materials for development of nutritious pasta utilizing groundnut meal and beetroot.

Science.gov (United States)

Mridula, D; Gupta, R K; Bhadwal, Sheetal; Khaira, Harjot; Tyagi, S K

2016-04-01

Present study was undertaken to optimize the level of food materials viz. groundnut meal, beetroot juice and refined wheat flour for development of nutritious pasta using response surface methodology. Box-benken design of experiments was used to design different experimental combinations considering 10 to 20 g groundnut meal, 6 to 18 mL beetroot juice and 80 to 90 g refined wheat flour. Quality attributes such as protein content, antioxidant activity, colour, cooking quality (solid loss, rehydration ratio and cooking time) and sensory acceptability of pasta samples were the dependent variables for the study. The results revealed that pasta samples with higher levels of groundnut meal and beetroot juice were high in antioxidant activity and overall sensory acceptability. The samples with higher content of groundnut meal indicated higher protein contents in them. On the other hand, the samples with higher beetroot juice content were high in rehydration ratio and lesser cooking time along with low solid loss in cooking water. The different level of studied food materials significantly affected the colour quality of pasta samples. Optimized combination for development of nutritious pasta consisted of 20 g groundnut meal, 18 mL beetroot juice and 83.49 g refined wheat flour with overall desirability as 0.905. This pasta sample required 5.5 min to cook and showed 1.37 % solid loss and rehydration ratio as 6.28. Pasta sample prepared following optimized formulation provided 19.56 % protein content, 23.95 % antioxidant activity and 125.89 mg/100 g total phenols with overall sensory acceptability scores 8.71.

Aditivos para hormigones, morteros y pastas

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Gaspar Tebar, Demetrio

1984-09-01

Full Text Available This article comments on the increasing importance of the use of admixtures for concrete, mortars and grouts as well as the specific effects they produce, thus requiring a suitable Spanish Normative, whose performance was taken in charge by a Working Group of the Technical Commission n.° 83 from the IRANOR, created for this purpose. This article is first of a series which intends to give an account of the works, on the Normative of those additives, the Working Group is carrying out.

En el presente artículo se comenta la importancia que ha adquirido el empleo de los aditivos para hormigones, morteros y pastas, así como las modificaciones y efectos específicos que producen, lo que ha motivado la necesidad de contar con una normativa española apropiada, cuya realización se encomendó a un Grupo de Trabajo, creado al efecto, de la Comisión Técnica n.º 83 del IRANOR. Este artículo es el primero de una serie en la que se pretende dar cuenta de los trabajos que sobre normativa de los mencionados aditivos se viene realizando por dicho Grupo de Trabajo.

Solitons as candidates for energy carriers in Fermi-Pasta-Ulam lattices

Science.gov (United States)

Ming, Yi; Ye, Liu; Chen, Han-Shuang; Mao, Shi-Feng; Li, Hui-Min; Ding, Ze-Jun

2018-01-01

Currently, effective phonons (renormalized or interacting phonons) rather than solitary waves (for short, solitons) are regarded as the energy carriers in nonlinear lattices. In this work, by using the approximate soliton solutions of the corresponding equations of motion and adopting the Boltzmann distribution for these solitons, the average velocities of solitons are obtained and are compared with the sound velocities of energy transfer. Excellent agreements with the numerical results and the predictions of other existing theories are shown in both the symmetric Fermi-Pasta-Ulam-β lattices and the asymmetric Fermi-Pasta-Ulam-α β lattices. These clearly indicate that solitons are suitable candidates for energy carriers in Fermi-Pasta-Ulam lattices. In addition, the root-mean-square velocity of solitons can be obtained from the effective phonons theory.

76 FR 20312 - Certain Pasta From Turkey: Extension of Time Limit for the Preliminary Results of Antidumping...

Science.gov (United States)

2011-04-12

... DEPARTMENT OF COMMERCE International Trade Administration [A-489-805] Certain Pasta From Turkey..., the Department published in the Federal Register the antidumping duty order on certain pasta from... Value: Certain Pasta From Turkey, 61 FR 38545 (July 24, 1996). On July 1, 2010, we published in the...

78 FR 693 - Certain Pasta From Italy: Final Results of the Expedited Third Sunset Review of the...

Science.gov (United States)

2013-01-04

... DEPARTMENT OF COMMERCE International Trade Administration [C-475-819] Certain Pasta From Italy... Sunset Review of the countervailing duty order on certain pasta from Italy. The Department finds that... pasta from Italy was published on July 24, 1996. See Notice of Countervailing Duty Order and Amended...

77 FR 46694 - Certain Pasta From Turkey: Notice of Preliminary Results of the 2010-2011 Antidumping Duty...

Science.gov (United States)

2012-08-06

... DEPARTMENT OF COMMERCE International Trade Administration [A-489-805] Certain Pasta From Turkey... (the Department) is conducting an administrative review of the antidumping duty order on certain pasta (pasta) from Turkey for the period of review (POR) July 1, 2010, through June 30, 2011. The Department...

78 FR 9937 - Certain Pasta From Italy and Turkey Scheduling of Full Five-Year Reviews Concerning the...

Science.gov (United States)

2013-02-12

...)] Certain Pasta From Italy and Turkey Scheduling of Full Five-Year Reviews Concerning the Countervailing and Antidumping Duty Orders on Certain Pasta From Italy and Turkey AGENCY: United States International Trade... whether revocation of the countervailing and antidumping duty orders on certain pasta from Italy and...

76 FR 53116 - Certain Pasta From Turkey: Extension of Time Limit for the Final Results of Antidumping Duty...

Science.gov (United States)

2011-08-25

... DEPARTMENT OF COMMERCE International Trade Administration [A-489-805] Certain Pasta From Turkey... the preliminary results of the administrative review of the antidumping duty order on certain pasta from Turkey (pasta) for the period July [[Page 53117

A Comparison of Carbon Footprint and Production Cost of Different Pasta Products Based on Whole Egg and Pea Flour.

Science.gov (United States)

Nette, Antonia; Wolf, Patricia; Schlüter, Oliver; Meyer-Aurich, Andreas

2016-03-04

Feed and food production are inter alia reasons for high greenhouse gas emissions. Greenhouse gas emissions could be reduced by the replacement of animal components with plant components in processed food products, such as pasta. The main components currently used for pasta are semolina, and water, as well as additional egg. The hypothesis of this paper is that the substitution of whole egg with plant-based ingredients, for example from peas, in such a product might lead to reduced greenhouse gas emissions (GHG) and thus a reduced carbon footprint at economically reasonable costs. The costs and carbon footprints of two pasta types, produced with egg or pea protein, are calculated. Plant protein-based pasta products proved to cause 0.57 kg CO₂ equivalents (CO₂eq) (31%) per kg pasta less greenhouse gas emissions than animal-based pasta, while the cost of production increases by 10% to 3.00 €/kg pasta.

Effect of sorghum flour addition on in vitro starch digestibility, cooking quality, and consumer acceptability of durum wheat pasta.

Science.gov (United States)

Khan, Imran; Yousif, Adel M; Johnson, Stuart K; Gamlath, Shirani

2014-08-01

Whole grain sorghum is a valuable source of resistant starch and polyphenolic antioxidants and its addition into staple food like pasta may reduce the starch digestibility. However, incorporating nondurum wheat materials into pasta provides a challenge in terms of maintaining cooking quality and consumer acceptability. Pasta was prepared from 100% durum wheat semolina (DWS) as control or by replacing DWS with either wholegrain red sorghum flour (RSF) or white sorghum flour (WSF) each at 20%, 30%, and 40% incorporation levels, following a laboratory-scale procedure. Pasta samples were evaluated for proximate composition, in vitro starch digestibility, cooking quality, and consumer acceptability. The addition of both RSF and WSF lowered the extent of in vitro starch digestion at all substitution levels compared to the control pasta. The rapidly digestible starch was lowered in all the sorghum-containing pastas compared to the control pasta. Neither RSF or WSF addition affected the pasta quality attributes (water absorption, swelling index, dry matter, adhesiveness, cohesiveness, and springiness), except color and hardness which were negatively affected. Consumer sensory results indicated that pasta samples containing 20% and 30% RSF or WSF had acceptable palatability based on meeting one or both of the preset acceptability criteria. It is concluded that the addition of wholegrain sorghum flour to pasta at 30% incorporation level is possible to reduce starch digestibility, while maintaining adequate cooking quality and consumer acceptability. © 2014 Institute of Food Technologists®

75 FR 11116 - Certain Pasta from Italy: Notice of Amended Final Results of the Twelfth Antidumping Duty...

Science.gov (United States)

2010-03-10

... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta from Italy... certain pasta from Italy for the period of review (POR) of July 1, 2007, through June 30, 2008. See Certain Pasta from Italy: Notice of Final Results of the Twelfth Administrative Review, 75 FR 6352...

76 FR 6601 - Certain Pasta From Italy: Notice of Amended Final Results of the Thirteenth Antidumping Duty...

Science.gov (United States)

2011-02-07

... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy... of the antidumping duty order on certain pasta from Italy for the period of review (POR) of July 1, 2008, through June 30, 2009. See Certain Pasta from Italy: Notice of Final Results of the Thirteenth...

Alimentación Restringida en Pollo de Engorde parte 2. Efecto del Nivel de Restricción

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Mora S. José Daniel

1998-06-01

Full Text Available En la granja avícola de la Universidad Nacional de Colombia, Sede Medellín, se realizó esta investigación con el objeto de evaluar el nivelo grado de restricción de alimento ofrecido a pollos de engorde y su efecto sobre el consumo de alimento, ganancia de peso, conversión alimenticia y mortalidad durante 41 días. Se utilizaron 960 pollos de una línea comercial distribuidos en tres tratamientos: Alimentados a libre voluntad (T1, Restricción alimenticia del día 10 a 17 de edad (T2, Ayunados los días 15 y 17 de edad (T3. Todos los tratamientos recibieron una dieta de iniciación (1-28 días y finalización (29-41 días, balanceadas según las recomendaciones del NRC (1995 y en forma de harina. La ganancia de peso durante el periodo de restricción (10-17 días fue inferior (P 0.05 y sólo a la edad de sacrificio (41 días se completó la respuesta "compensatoria" en el peso corporal de los tratamientos restringidos. I El consumo de los tratamientos restringidos fue inferior (P 0.05 entre tratamientos. Respecto al consumo total (10-41 días, no se presentó diferencia estadística (P > 0,05 entre n y el control; y cuando se evaluó la conversión alimenticia alcanzada para todo el período (10-41 días, no se observó diferencia entre el control y T2. El resultado más importante encontrado en este ensayo tiene que ver con la no diferencia en el peso final cuando se comparan los tratamientos de alimentación a voluntad (T1 y alimentación restringida (T2. Este hecho no debe pasar desapercibido si se tiene en cuenta que durante el período de restricción, el consumo de alimento fue menor para T2.

Amino Acid Composition of Protein-Enriched Dried Pasta:
Is It Suitable for a Low-Carbohydrate Diet?

Science.gov (United States)

Filip, Sebastjan; Vidrih, Rajko

2015-09-01

Today, obesity is one of the major health problems, a so-called epidemic of the developed world. Obesity arises through an imbalance between energy intake and energy expenditure, so it is important for products to have a balanced nutritional composition. The aim of this study is to prepare high-protein pasta with high nutritional quality, with emphasis on its amino acid composition, as ordinary durum pasta lacks lysine and threonine. Ordinary durum wheat pasta contains, on average, 77% carbohydrate, and can have even less than 10% protein. It is therefore often excluded from normal energy-restricted diets, and especially from low-carbohydrate diets. In this study pasta that can satisfy the nutritional requirements of a low-carbohydrate diet and is suitable for daily use was developed and evaluated. Protein-enhanced pasta was produced by adding high amounts of plant protein extract (40% dry matter) without (plain high-protein pasta) or with 3% dried spinach powder (high-protein spinach pasta) to durum wheat semolina. According to the sensory analysis data, the addition of 40% of plant protein extract satisfied sensory and nutritional requirements, allowing further development and evaluation for possible marketing. This analysis shows that these high-protein neutral and spinach pasta contain 36.4 and 39.6 g of protein per 100 g of dry mass, 12.07 and 14.70 g of total essential amino acids per 100 g of dry mass, and a high content of branched-chain amino acids, i.e. 5.54 and 6.65 g per 100 g of dry mass, respectively. This therefore represents a true alternative to durum wheat pasta for low-carbohydrate diets.

Teff, buckwheat, quinoa and amaranth: Ancient whole grain gluten-free egg-free pasta

Science.gov (United States)

This report demonstrates innovative ancient whole grains, gluten-free, egg-free pasta (no chemicals added) made using a kitchen counter-top appliance. Whole grain, fusilli pasta was prepared with teff, buckwheat, quinoa and amaranth flours. These ancient grains are called “Super Foods” due to thei...

An Integrable Approximation for the Fermi Pasta Ulam Lattice

Science.gov (United States)

Rink, Bob

This contribution presents a review of results obtained from computations of approximate equations of motion for the Fermi-Pasta-Ulam lattice. These approximate equations are obtained as a finite-dimensional Birkhoff normal form. It turns out that in many cases, the Birkhoff normal form is suitable for application of the KAM theorem. In particular, this proves Nishida's 1971 conjecture stating that almost all low-energetic motions of the anharmonic Fermi-Pasta-Ulam lattice with fixed endpoints are quasi-periodic. The proof is based on the formal Birkhoff normal form computations of Nishida, the KAM theorem and discrete symmetry considerations.

Biotechnology and pasta-making: Lactic Acid Bacteria as a new driver of innovation

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Vittorio eCapozzi

2012-03-01

Full Text Available Cereals-derived foods represent a key constituent in the diet of many populations. In particular, pasta is consumed in large quantities throughout the world in reason of its nutritive importance, containing significant amounts of complex carbohydrates, proteins, B-vitamins, and iron. Lactic acid bacteria (LAB are a heterogeneous group of bacteria that play a key role in the production of fermented foods and beverages with high relevance for human and animal health. A wide literature testifies the multifaceted importance of LAB biotechnological applications in cereal-based products. Several studies focused on LAB isolation and characterization in durum wheat environment, in some cases with preliminary experimental applications of LAB in pasta-making. In this paper, using sourdough as a model, we focus on the relevant state-of-art to introduce a LAB-based biotechnological step in industrial pasta-making, a potential world driver of innovation that might represent a cutting-edge advancement in pasta production.

New Approach to Enrich Pasta with Polyphenols from Grape Marc

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V. Marinelli

2015-01-01

Full Text Available Food industry produces significant amount of waste that represents a problem for the sector. However, by-products are also promising sources of compounds which may be reused for their nutritional properties. The aim of this work is to exploit wine-making by-products, obtaining an extract by ultrasound-assisted extraction only using water as solvent. The characteristics of spaghetti enriched with grape marc were assessed and compared to control samples. In particular, total phenolic and flavonoids contents, the antioxidant activity, the cooking quality, and the sensory acceptability were evaluated at various steps of pasta production. The enriched spaghetti showed higher total phenolic and flavonoids contents and higher antioxidant activity than the control pasta. In addition, low cooking losses were found. In terms of sensory properties fortified pasta is acceptable as the traditional product, thus demonstrating that it is possible to exploit food waste to better satisfy consumer demand for healthy food products in a more sustainable perspective.

A Comparison of Carbon Footprint and Production Cost of Different Pasta Products Based on Whole Egg and Pea Flour

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Antonia Nette

2016-03-01

Full Text Available Feed and food production are inter alia reasons for high greenhouse gas emissions. Greenhouse gas emissions could be reduced by the replacement of animal components with plant components in processed food products, such as pasta. The main components currently used for pasta are semolina, and water, as well as additional egg. The hypothesis of this paper is that the substitution of whole egg with plant-based ingredients, for example from peas, in such a product might lead to reduced greenhouse gas emissions (GHG and thus a reduced carbon footprint at economically reasonable costs. The costs and carbon footprints of two pasta types, produced with egg or pea protein, are calculated. Plant protein–based pasta products proved to cause 0.57 kg CO2 equivalents (CO2eq (31% per kg pasta less greenhouse gas emissions than animal-based pasta, while the cost of production increases by 10% to 3.00 €/kg pasta.

A Comparison of Carbon Footprint and Production Cost of Different Pasta Products Based on Whole Egg and Pea Flour

Science.gov (United States)

Nette, Antonia; Wolf, Patricia; Schlüter, Oliver; Meyer-Aurich, Andreas

2016-01-01

Feed and food production are inter alia reasons for high greenhouse gas emissions. Greenhouse gas emissions could be reduced by the replacement of animal components with plant components in processed food products, such as pasta. The main components currently used for pasta are semolina, and water, as well as additional egg. The hypothesis of this paper is that the substitution of whole egg with plant-based ingredients, for example from peas, in such a product might lead to reduced greenhouse gas emissions (GHG) and thus a reduced carbon footprint at economically reasonable costs. The costs and carbon footprints of two pasta types, produced with egg or pea protein, are calculated. Plant protein–based pasta products proved to cause 0.57 kg CO2 equivalents (CO2eq) (31%) per kg pasta less greenhouse gas emissions than animal-based pasta, while the cost of production increases by 10% to 3.00 €/kg pasta. PMID:28231112

Karakteristik Pasta TiO2 Suhu Rendah untuk Aplikasi Dye Sensitized Solar Cell (DSSC

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Mariya Al Qibtiya

2016-06-01

Full Text Available Pada tulisan ini, diuraikan karakteristik pasta TiO2 suhu rendah untuk aplikasi sel surya berbasis dye-sensitized yang dipreparasi dengan penambahan serbuk TiO2 reflektor. Penambahan TiO2 reflektor sebagai light scattering layer pada pasta dilakukan untuk melihat pengaruhnya terhadap karakteristik listrik sel surya yang dihasilkan. Preparasi pasta dilakukan menggunakan bahan komersial yaitu pasta T-Nanooxide D-L (Solaronix dan serbuk pasta WER2-O (Dyesiol sebagai bahan reflector. Bahan tersebut dianalisis struktur kristalnya. Hasil karakterisasi X-Ray Diffraction (XRD menunjukan bahwa bahan TiO2 serbuk yang digunakan adalah nanokristal dengan struktur kristal anatase. Pasta ini dideposisi di atas permukaan plastik dan kaca konduktif (ITO-PET dan FTO dengan metode doctor blade printing. Proses sintering lapisan TiO2 dilakukan pada suhu rendah yaitu 120 ˚C selama 4 jam. Morfologi permukaan lapisan TiO2 dianalisa menggunakan Scanning Electron Microscopy (SEM. Lapisan TiO2 yang terbentuk diaplikasikan pada DSSC sebagai fotoelektroda. Pewarnaan dengan larutan N-719 (Ruthenium Complex, lapisan elektroda kerja platina dan larutan elektrolit iodine. Karakteristik kurva I-V dengan ukuran sel daerah aktif 1 cm2 diukur menggunakan Sun Simulator AM1,5 dengan sumber cahaya Xenon dan intensitas 50 mW/cm2. Hasil pengukuran menunjukkan penambahan serbuk TiO2 reflektor dapat meningkatkan unjuk kerja sel surya fleksibel yang dihasilkan. Efisiensi terbaik DSSC yang dihasilkan adalah 0,166% untuk substrat plastik dan 0,167% untuk substrat kaca.

Technological and nutritional assessment of dry pasta with oatmeal and the microalga Spirulina platensis

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Fernanda Arnhold Pagnussatt

2014-12-01

Full Text Available Wheat flour is the most important raw material in the production of pasta. The production process consists of mixing water and flour, kneading, extrusion and drying. Oats and the microalga Spirulina platensis play a physiological role in the growth, development and maintenance of the human organism due to their high nutritional value. The aim of this study was to assess the technological and nutritional properties of dry pasta prepared with the addition of oatmeal and Spirulina platensis. The wheat flour was characterized and the effect of partial replacement by oatmeal and Spirulina platensis (Arthrospira platensis was evaluated using response surface methodology (RSM. The mixtures were analysed for moisture, protein, ash, colour, particle size, falling number and alveography. The formulated pastas were dried and evaluated for moisture, colour, cooking test, acidity, proximate composition and amino acids. Generally, the addition of Spirulina platensis influenced the soluble solids content and colour of the pasta, while the oatmeal mainly affected the acid content. The oatmeal increased the values of crude protein and total dietary fibre (13.06% when compared with the commercial pasta (2.40% and may be considered as a source of fibre.

Tabla de pensiones alimenticias diferenciada para niños, niñas y adolescentes con discapacidades: revisión de la situación actual

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Domingo Tapia

2016-06-01

Full Text Available La historia de las discapacidades en el mundo ha sido marcada por la marginación, discriminación y la crueldad humana. Esta situación ha hecho necesaria la creación de organismos cuya función es contribuir a mejorar las condiciones de vida de los discapacitados y velar por el respeto de sus derechos. Las constituciones de muchos países incluyen capítulos enteros dedicados a este particular y hacen referencia a los principios de igualdad, solidaridad e inclusión, que deben observarse respecto a aquéllos. En Ecuador la Tabla de Pensiones Alimenticias no prevé una pensión diferenciada cuando el derechohabiente es discapacitado. El presente documento muestra una revisión bibliográfica de la situación actual, e incluye una Tabla de Pensiones Alimenticias diferenciada, con el objetivo de lograr que se someta a consideración de la Asamblea Nacional para su aprobación y se beneficie a los menores discapacitados.

Evaluation of production and gamma radiation effects in pasta enriched with brown flaxseed bagasse (Linum usitatissimum L.)

International Nuclear Information System (INIS)

Oliveira, Marcia Lage de; Arthur, Valter; Oliveira, Ana Claudia Sampaio; Polesi, Luiz Fernando; Silva, Lucia Cristina Aparecida Santos; Jesus, Jose Paulo de

2013-01-01

Flat pasta was produced using eggs, wheat flour added with brown flaxseed bagasse in 0,20% and 40% proportions. The pasta obtained in 20% and 40% proportions were irradiated with 20kGy and submitted to evaluation through determinations of moisture, acidity, ph., chemical composition and baking test. Utilizing the same proportions it was also produced pasta with the flaxseed bagasse flour irradiated with 10kGy and submitted to the same evaluations. Found values for different kinds of pasta, for moisture, acidity and ph. can be considered normal within the range of acceptation. (author)

Evaluation of production and gamma radiation effects in pasta enriched with brown flaxseed bagasse (Linum usitatissimum L.)

Energy Technology Data Exchange (ETDEWEB)

Oliveira, Marcia Lage de; Arthur, Valter; Oliveira, Ana Claudia Sampaio, E-mail: mlageoli@hotmail.com, E-mail: arthur@cena.usp.br [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil); Polesi, Luiz Fernando; Silva, Lucia Cristina Aparecida Santos [Centro de Energia Nuclear na Agricultura (CENA/USP), Piracicaba, SP (Brazil); Jesus, Jose Paulo de [Universidade de Sao Paulo (ESALQ/USP), Piracicaba, SP (Brazil). Escola Superior de Agricultura Luiz de Queiroz; Oliveira, Andrea Lage de [Universidade Federal de Sao Carlos (UFSCAR), Araras, SP (Brazil)

2013-07-01

Flat pasta was produced using eggs, wheat flour added with brown flaxseed bagasse in 0,20% and 40% proportions. The pasta obtained in 20% and 40% proportions were irradiated with 20kGy and submitted to evaluation through determinations of moisture, acidity, ph., chemical composition and baking test. Utilizing the same proportions it was also produced pasta with the flaxseed bagasse flour irradiated with 10kGy and submitted to the same evaluations. Found values for different kinds of pasta, for moisture, acidity and ph. can be considered normal within the range of acceptation. (author)

Polyphenols in Raw and Cooked Cereals/Pseudocereals/Legume Pasta and Couscous.

Science.gov (United States)

Carcea, Marina; Narducci, Valentina; Turfani, Valeria; Giannini, Vittoria

2017-09-11

Pasta and couscous are popular foods manufactured (in their traditional form) from durum wheat semolina. In recent years, the consumers' quest for novel, functional, gluten-free, wholegrain foods has prompted the industry to manufacture new pasta and couscous products in which durum wheat has been partially or totally replaced by other vegetable flours. Besides dietary fibre, these raw materials might be an interesting source of phytochemicals. In this work, 16 commercial samples of pasta and four samples of couscous representative of the new products and made of refined and wholegrain flours of different species of cereals, pseudocereals and legumes were analysed for free, hydrolysable bound and total polyphenol content by means of the Folin-Ciocalteu procedure. Analyses were repeated on cooked samples to assess the quantity of polyphenols ingested by the consumers. The raw legume and pseudocereal products had a total polyphenol content higher than most cereal products (up to 1743.4 mg of Gallic Acid Equivalent (GAE) per 100 g dry weight). Wholegrain products had higher contents than refined products. The free fraction underwent up to 46% loss with cooking, probably because of solubility in water. The water absorption of pasta and couscous during cooking was in a ratio of 2:3, resulting in higher dilution of polyphenols in the cooked couscous.

Cemento adicionado con un residuo del proceso de craqueo catalítico (FCC: hidratación y microestructura

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Silvia Izquierdo

2013-08-01

Full Text Available El presente trabajo estudia el efecto de la incorporación de un residuo procedente de la industria petroquímica denominado catalizador gastado del craqueo catalítico (FCC en la hidratación y microestructura de pastas cementicias. Se utilizan como materiales de referencia, además del cemento portland (OPC, dos tipos de adición de alto desempeño, metacaolín (MK y humo de sílice (HS. La caracterización de los productos de hidratación se realizó por medio de difracción de rayos X (DRX, análisis termogravimétrico (TG, microscopia electrónica de barrido (SEM y resonancia magnética nuclear (NMR. Se complementa este estudio con la evaluación de la resistencia mecánica a compresión de morteros a edad hasta de 90 días. Los resultados indican que los principales productos de hidratación en las pastas adicionadas con FCC son silicato cálcico hidratado (CSH, aluminatos cálcicos hidratados (CAH y silicoaluminatos cálcicos hidratados (CASH. Pastas con 10% de FCC reportan un consumo de cal del 61% a edad de 360 días de curado, valor muy superior al reportado por las adiciones de MK y HS en la misma proporción, esto indica una mayor reactividad del FCC, que incluso se manifiesta a edades tempranas. Cabe anotar que, considerando el factor de dilución, la incorporación de un 10% de FCC como reemplazo del cemento contribuye a la resistencia del material adicionado en órdenes de hasta un 30%. Esto es un indicativo del uso potencial de este residuo como material suplementario en mezclas cementicias.

Coherent scattering of neutrinos by 'nuclear pasta' in dense matter

International Nuclear Information System (INIS)

Sonoda, Hidetaka

2007-01-01

We examine coherent scattering cross section of neutrino and nucleon systems via weak-neutral current at subnuclear densities, which will be important in supernova cores. Below melting density and temparature of nuclei, nuclear shape becomes rodlike and slablike; this is called nuclear 'pasta'. Transition of structure will greatly influence coherent effects which can not easily be predicted. We calculate static structure factor of nuclear matter using data of several nuclear models, and discuss the effects of existence of nuclear pasta on neutrino opacity in hot dense matter

Effect of bioprocessing and fractionation on the structural, textural and sensory properties of gluten-free faba bean pasta

OpenAIRE

Heiniö, Raija-Liisa; Cassan, Denis; Holopainen-Mantila, Ulla; Micard, Valerie; Lantto, Raija; Sozer, Nesli

2016-01-01

This work evaluated the effects of processing faba bean flour on textural, structural and sensory properties of gluten-free pasta. Pasta was prepared using faba bean flour, starch-rich fraction of faba bean flour or faba bean flour fermented with lactic acid bacteria. The impact of cross-linking enzyme transglutaminase (TG) on the quality of faba pasta was also studied. The structure, cooking quality, starch digestibility, textural and sensory characteristics of faba pasta samples were evalua...

Relaciones espaciales y alimenticias del ensamblaje de reptiles del complejo cenagoso de Zapatosa, departamento del Cesar (Colombia

Directory of Open Access Journals (Sweden)

Guido Fabian Medina-Rangel

2015-01-01

Full Text Available Para conocer los factores ambientales que favorece la riqueza y abundancia de especies y grupos de reptiles, su preferencia por microhábitats, dieta de especies y diferencias entre hábitats en parámetros como tamaño de individuos, grado de detección y proporción de depredación, se realizaron salidas en áreas circundantes al complejo cenagoso de Zapatosa, entre noviembre de 2006 y octubre de 2007, abarcando la época de lluvias y la época seca en cinco tipos hábitats. Los hábitats con diferencias significativas entre variables ambientales y estructurales fueron: bosque de ribera, palmar, sabanas arboladas y bosque casmófito; el bosque de ribera y bosque seco no resultaron diferentes. La inclinación del terreno y el grado de intervención antrópica fueron las variables más relacionadas con la abundancia de las especies. Al aumentar la pendiente y la intervención antrópica disminuyó la riqueza y abundancia de reptiles en general y de serpientes y lagartos; con el aumento de la temperatura media ambiental la abundancia de reptiles disminuyó. Con el aumento de la cobertura herbácea y la disminución del diámetro de los árboles, disminuyó la riqueza de lagartos y serpientes. El tamaño corporal de los reptiles no fue diferente entre hábitats, aunque las tallas pequeñas predominaron en todos. Las serpientes presentaron menores valores de detección que los lagartos. El bosque de ribera presentó los valores más altos de detección. Un quinto de todas las lagartijas presentó algún signo de depredación y fue más alta en el palmar. Los reptiles terrestres fueron los más ricos y abundantes en el estudio. Los lagartos presentaron la mayor amplitud en el uso de hábitat y microhábitat, mientras que las serpientes Helicops danieli y Leptodeira septentrionalis y los lagartos Anolis gaigei, Gonatodes albogularis y Cnemidophorus lemniscatus en el uso de alimento. Los lagartos exhibieron mayor solapamiento en el uso de los recursos.

Tracking the fate of pasta (T. Durum semolina) immunogenic proteins by in vitro simulated digestion.

Science.gov (United States)

Mamone, Gianfranco; Nitride, Chiara; Picariello, Gianluca; Addeo, Francesco; Ferranti, Pasquale; Mackie, Alan

2015-03-18

The aim of the present study was to identify and characterize the celiacogenic/immunogenic proteins and peptides released during digestion of pasta (Triticum durum semolina). Cooked pasta was digested using a harmonized in vitro static model of oral-gastro-duodenal digestion. The course of pasta protein digestion was monitored by SDS-PAGE, and gluten proteins were specifically analyzed by Western blot using sera of celiac patients. Among the allergens, nonspecific lipid-transfer protein was highly resistant to gastro-duodenal hydrolysis, while other digestion-stable allergens such as α-amylase/trypsin inhibitors were not detected being totally released in the pasta cooking water. To simulate the final stage of intestinal degradation, the gastro-duodenal digesta were incubated with porcine jejunal brush-border membrane hydrolases. Sixty-one peptides surviving the brush-border membrane peptidases were identified by liquid chromatography-mass spectrometry, including several gluten-derived sequences encrypting different motifs responsible for the induction of celiac disease. These results provide new insights into the persistence of wheat-derived peptides during digestion of cooked pasta samples.

78 FR 2368 - Certain Pasta From Italy and Turkey; Final Results of Expedited Third Sunset Reviews of the...

Science.gov (United States)

2013-01-11

... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818; A-489-805] Certain Pasta... Department'') initiated five-year (``sunset'') reviews of the antidumping duty orders on certain pasta (``pasta'') from Italy and Turkey. As a result of these reviews, the Department finds that revocation of...

Can protein-fortified pasta serve as a meat substitute?

Science.gov (United States)

Bingham, C J; Tsay, R; Babayan, V K; Blackburn, G L

1982-01-01

A seventeen-day metabolic balance study was conducted with 13 healthy adult subjects to test the protein utilization of a meat-based diet and a protein-fortified pasta diet in an isonitrogenous, isocaloric inpatient study (averaging 112 gm of protein, and 2,500 cal). Intakes of calories, protein, fat, and carbohydrates, as well as ratios of meat protein or protein-fortified pasta protein (PEP), were controlled throughout the diets. The study was comprised of three experimental periods: a seven-day meat-protein control period, representing the typical american diet (TAD), averaging 18% protein, 40% fat, and 42% carbohydrate, a seven-day protein-enriched pasta control period (PEP), averaging 18% protein, 29% fat, and 53% carbohydrates, and a three-day PEP period composed of varied recipes, averaging 18% protein, 29% fat, and 53% carbohydrates. The subjects who consumed both the TAD and PEP diets achieved nitrogen balance (2.5 gN +/- 0.7 on the TAD, 2 gN +/- 0 on PEP with the PEP diet resulting in a decrease in plasma cholesterol (32 mg/dl, P less than .005), and a decrease in systolic (5.25 mm/Hg P less than .025) and diastolic blood pressure (5 mm/Hg, P less than .05), which was associated with an increase in urinary sodium excretion (19 +/- 17 mEq/day, P less than .025). In this study, it was determined that protein-fortified pasta may serve as a meat alternative. The PEP diet, which includes a beneficial change in fat/carbohydrate ratio, can alter lipid profiles, blood pressure, and sodium excretion, thus leading to improved health status and a decrease in cardiac risk factors.

75 FR 37386 - Certain Pasta from Italy: Final Results of the 13th (2008) Countervailing Duty Administrative Review

Science.gov (United States)

2010-06-29

... DEPARTMENT OF COMMERCE International Trade Administration [C-475-819] Certain Pasta from Italy... pasta from Italy for the period January 1, 2008, through December 31, 2008. On April 13, 2010, we published the Preliminary Results of this review. See Certain Pasta From Italy: Preliminary Results of the...

76 FR 65179 - Certain Pasta From Italy: Extension of Time Limit for the Final Results of the Countervailing...

Science.gov (United States)

2011-10-20

... DEPARTMENT OF COMMERCE International Trade Administration [C-475-819] Certain Pasta From Italy... administrative review of the countervailing duty order on certain pasta from Italy, covering the period January 1, 2009, through December 31, 2009. See Certain Pasta from Italy: Preliminary Results of the 14th (2009...

Effect of saffron (Crocus sativus L.) enrichment on antioxidant and sensorial properties of wheat flour pasta.

Science.gov (United States)

Armellini, R; Peinado, I; Pittia, P; Scampicchio, M; Heredia, A; Andres, A

2018-07-15

Saffron, used in cookery as a flavouring and colouring agent, is well-known for its antioxidant and beneficial health properties. In the present work, the effect of saffron addition (0-control, 0.1, 0.2 and 0.4%, w/w) in the formulation of fresh pasta was evaluated on textural, physical-chemical, and sensory properties of the cooked product. Content and retention of the bioactive molecules of saffron (crocins) were evaluated by HPLC along with the corresponding antioxidant activity of enriched pasta. The presence of saffron significantly influenced textural and physical-chemical properties of pasta. Higher saffron concentrations enhanced the antioxidant activity of pasta with the higher values of crocins in samples enriched with 0.4% saffron extract even after 3 min of cooking (4.23-5.06 mg/g db). Sensory analysis showed an increased acceptability of the saffron enriched pasta for all descriptors selected (visual aspect, colour, aroma, taste, chewiness, hardness, gumminess and overall acceptability). Copyright © 2018 Elsevier Ltd. All rights reserved.

Effect of fortification with parsley (Petroselinum crispum Mill.) leaves on the nutraceutical and nutritional quality of wheat pasta.

Science.gov (United States)

Sęczyk, Łukasz; Świeca, Michał; Gawlik-Dziki, Urszula; Luty, Marcin; Czyż, Jarosław

2016-01-01

This study examines the nutraceutical (phenolics content, antioxidant activity, biological activity) and nutritional potential (starch and protein digestibility) of wheat pasta supplemented with 1-4% of powdered parsley leaves. Compared to the control, the potentially bioaccessible fraction of pasta fortified with 4% parsley leaves was characterized by 67% increased phenolics content, a 146% higher antiradical ability and 220% additional reducing power. Elevation of these parameters in fortified pasta was accompanied by an augmentation of its antiproliferative effect on carcinoma cells, which confirms their biological relevance. Supplementation of pasta had no significant effect on starch digestibility, while negatively affecting protein digestibility (a reduction by about 20% for pasta with a 4% supplement). Electrophoretic and chromatographic analyses indicated the presence of phenolic interactions with proteins and/or digestive enzymes. Fortification improved the nutraceutical and nutritional potential of the studied pasta; however, the final effect is made by many factors, including phenolics-food matrix interactions. Copyright © 2015 Elsevier Ltd. All rights reserved.

Effects on satiation, satiety and food intake of wholegrain and refined grain pasta

DEFF Research Database (Denmark)

Cioffi, Iolanda; Ibrügger, Sabine; Bache, Jessica

2016-01-01

studied. The objective was to investigate the effect of WG pasta (WGP) compared to refined grain pasta (RGP), on ad libitum energy intake (EI) within and at the subsequent meal as well as appetite. Two different ad libitum lunch meals (study A) and two different iso-caloric lunch meals (study B) were...

78 FR 9364 - Certain Pasta From Italy: Notice of Final Results of 15th Antidumping Duty Administrative Review...

Science.gov (United States)

2013-02-08

... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy... administrative review of the antidumping duty order on certain pasta from Italy. The period of review (POR) is... administrative review of the antidumping duty order on certain pasta from Italy.\\2\\ On October 26, 2012, Rummo...

76 FR 48122 - Certain Pasta From Italy: Notice of Court Decision Not in Harmony With Final Results of...

Science.gov (United States)

2011-08-08

... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy... antidumping duty order on certain pasta from Italy covering the period of review (``POR'') of July 1, 2005... Department published its final results of the administrative review for pasta from Italy for the period from...

Cogeneration plant in a pasta factory: Energy saving and environmental benefit

International Nuclear Information System (INIS)

Panno, Domenico; Messineo, Antonio; Dispenza, Antonella

2007-01-01

Italy produces approximately 4,520,000 tons of pasta annually, which is about 67% of its total productive potential. As factories need electric and thermal energy simultaneously, combined heat and power (CHP) systems are the most suitable. This paper describes a feasibility study of a CHP plant in a pasta factory in Italy while analyzing energy saving and environmental benefits. Commercially available CHP systems suitable for the power range of energy demand in pasta production use reciprocating engines or gas turbines. This study demonstrates how their use can reduce both energy costs and CO 2 equivalent greenhouse gas emission in the environment. An economic analysis was performed following the methodology set out by Italian National Agency for Technology, Energy and Environment (ENEA) based on a discounted cash flow (DCF) method called 'Valore Attuale Netto' (VAN), which uses a cash flow based on the saving of energy when using different energy processes

Continuum approximation of the Fermi-Pasta-Ulam lattice

International Nuclear Information System (INIS)

Martina, L.

1979-01-01

A continuum approximation method is applied in order to discuss the connection between some properties of the infinite Fermi-Pasta-Ulam lattice and the ones displayed by the Korteweg-de Vries equation

77 FR 48964 - Certain Pasta From Italy: Notice of Court Decision Not in Harmony With Final Results of...

Science.gov (United States)

2012-08-15

... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy... pasta from Italy with respect to the margin assigned to Atar S.r.L. (Atar) covering the period of review... Review of the Antidumping Duty Order on Certain Pasta from Italy, 72 FR 7011 (February 14, 2007) (Final...

78 FR 959 - Certain Pasta From Italy and Turkey; Notice of Commission Determination To Conduct Full Five-Year...

Science.gov (United States)

2013-01-07

...)] Certain Pasta From Italy and Turkey; Notice of Commission Determination To Conduct Full Five-Year Reviews... revocation of the antidumping duty orders on certain pasta from Italy and Turkey would be likely to lead to... reviews of the countervailing duty order and antidumping duty order on imports of certain pasta from...

Producción de huevo, calidad del cascarón y rentabilidad en gallinas de primer ciclo con niveles de calcio y fósforo disponible

Directory of Open Access Journals (Sweden)

Víctor Manuel Valdés Narváez

2011-01-01

Full Text Available Para evaluar el efecto del calcio y fósforo en la calidad del cascarón del huevo se realizó un experimento con 480 gallinas Hy- Line W-36. Se usaron tres niveles de calcio (Ca (3.2, 4.2 y 5.2 % y cuatro de fósforo disponible (Pd (0.15, 0.20, 0.25 y 0.30 %. Se encontró interacción (P<0.05 del Ca y Pd en consumo de alimento (CAL y masa de huevo (MH. Con el nivel de Ca de 5.2 % y de Pd (0.15 % disminuyó el CAL (96.7 g y MH (48.7 g. El porcentaje de postura y MH fueron menores (P<0.05 con 0.15 % que con 0.3 % de Pd. La conversión alimenticia se afectó (P<0.05 por el nivel de Pd, obteniendo la mejor con 0.3 % (1.94, seguida por 0.20 % (1.96, 0.15 % (1.98, y 0.25 % (1.99. El peso del huevo fue mayor (P<0.05 en 0.7 y 0.8 g con 3.2 % que con 4.2 y 5.2 % de Ca, respectivamente. La gravedad específica se mejoró (P<0.05 al incrementar el calcio (1.080 vs 1.081 y 1.082 en la dieta. Se concluye que para buena calidad del cascarón es necesario 4.2 % de Ca, pero se debe incrementar de manera proporcional el fósforo disponible. El nivel de 0.15 % de fósforo disponible no es suficiente para obtener buena producción de huevo y conversión alimenticia.

Ancient whole grain Gluten-free egg-free Teff, Buckwheat, Quinoa and Amaranth pasta (abstract)

Science.gov (United States)

This report demonstrates innovative ancient whole grain, gluten-free, egg-free pasta (no chemicals added) made using a kitchen counter-top appliance. Whole grain, fusilli pasta was prepared with teff, buckwheat, quinoa and amaranth flours. These ancient grains are called “Super Foods” due to thei...

Starch and antioxidant compound release during in vitro gastrointestinal digestion of gluten-free pasta.

Science.gov (United States)

Camelo-Méndez, Gustavo A; Agama-Acevedo, Edith; Rosell, Cristina M; de J Perea-Flores, Maria; Bello-Pérez, Luis A

2018-10-15

The microstructure of cooked gluten-free pasta depends on the ingredients used, and this microstructure affects the starch hydrolysis (SH), the release of phenolic compounds (PC) and their antioxidant capacity (AC). The aim of this study was to evaluate the SD and bioaccessibility of PC during in vitro gastrointestinal digestion of gluten-free pasta and its relationship with the microstructure. The highest SH was during the intestinal phase (≈60%), but pasta with the highest content of unripe plantain and chickpea presented the lowest release of PC (≈60%). The insoluble dietary fibre could be responsible (≈12.5%) for these effects. The cooked pasta showed high AC in the intestinal phase. Regions with gelatinized starch granules in a less dense protein network and other regions with intact or swollen granules surrounded by a protein network were observed. The starch digestion and bioaccessibility of PC were related to the structure of the matrix. Copyright © 2018 Elsevier Ltd. All rights reserved.

Desarrollo de pasta untable de aceituna variedad Sevillana

Directory of Open Access Journals (Sweden)

Callejas, Julio

2009-12-01

Full Text Available The development of a spreadable olive paste was carried out. Sevillian or Gordal green olive varieties were used in the paste. Pastes were prepared by crushing olives after pit removal and adding preservatives (potassium solvate and sodium benzoate, and antioxidants (T. B. H. Q. to crushed olives. These were characterized by recording microbial, physical, chemical and sensory measurements and shelf life was evaluated over three months of storage at room temperature (18 °C and under refrigeration (4 °C. The final microbial count of the paste was less than 100 ufc/ml. Sensory testing demonstrated that it was acceptable and storage conditions did not significantly affect the product.The pH of the paste decreased with time (4.3 to 4.17, resulting in increased acidity which was affected by storage temperature. The peroxide index, increased with time, (from 5 to 27 meq peroxide/kg oil. However, the pastes were not perceived to be rancid after sensory testing. Regarding the color, the main change observed was a darkening of the paste, as determined using the parameter L*. The shelf life of the olive paste was 90 days either under refrigeration or at room temperature.Este estudio consistió en desarrollar una pasta untable de aceituna, variedad verde Sevillana o Gordal. La elaboración de la pasta consistió en deshuesar las aceitunas, triturarlas y adicionarles conservantes (sorbato de potasio y benzoato de sodio y antioxidante (T. B. H. Q., finalmente se envasaron. Ésta fue caracterizada microbiológica, físico-química y sensorialmente, y se evaluó su comportamiento durante 3 meses de almacenamiento a temperatura ambiente (18 °C y en refrigeración (4 °C. El recuento microbiano de la pasta es menor a 100 ufc/ml. Sensorialmente el producto fue aceptado y esta condición no varió durante el almacenamiento, al igual que el contenido de aceite (70% y aw (0,90. El pH diminuye con el tiempo, por lo tanto, la acidez aumenta; viéndose afectado por

Preparación y evaluación de una pasta ósea para aplicaciones médicas

Directory of Open Access Journals (Sweden)

Diana Marcela Escobar

2009-01-01

Full Text Available En este artículo se evalúan las características osteoinductivas y osteoconductivas de una pasta ósea preparada a partir de fosfato de calcio tipo hidroxiapatita, proteína morfogenética ósea y colágeno, capaz de inducir la diferenciación de células locales a células formadoras de hueso. La pasta preparada fue implantada en la región dorsal a nivel inter escapular, en 35 conejos de Raza Blanca de Nueva Zelanda, los cuales se distribuyeron en 7 grupos de evaluación (7, 14, 21, 28, 35, 42 y 49 días transcurridos estos tiempos se retiraron los implantes para ser evaluados histológicamente por microscopía óptica convencional y así caracterizar los diferentes elementos tisulares. Los resultados obtenidos se analizaron por método factorial de correspondencias múltiples con clasificación jerárquica, el cual mostró que se logra estimular la inducción de hueso en sitios ectópicos, teniendo actividad osteogénica, sin embargo, la alta cantidad de linfocitos y de eosinófilos, evidencian respuesta inflamatoria alrededor del implante.

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

Directory of Open Access Journals (Sweden)

Schwartz, M.

2011-09-01

Full Text Available 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.

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 (p < 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 m

Targeting Aging with Functional Food: Pasta with Opuntia Single-Arm Pilot Study.

Science.gov (United States)

Aiello, Anna; Di Bona, Danilo; Candore, Giuseppina; Carru, Ciriaco; Zinellu, Angelo; Di Miceli, Giuseppe; Nicosia, Aldo; Gambino, Caterina Maria; Ruisi, Paolo; Caruso, Calogero; Vasto, Sonya; Accardi, Giulia

2018-06-01

Interventions to extend life span represent the new perspective in aging investigation. Healthy dietary habits are important modifiable factors that can favor a healthy aging phenotype. Many studies have demonstrated benefits for metabolic syndrome and type 2 diabetes mellitus resulting from the traditional Mediterranean foods. Opuntia Ficus Indica (OFI), widespread in the Mediterranean basin, belongs to the Cactaceae family. It is known for its antioxidant and anti-inflammatory properties. Moreover, products containing extracts from OFI fruits or cladodes have been used to control obesity and other metabolic parameters, such as glycemia and lipid profile. The aim of this study was to analyze the antioxidant and anti-inflammatory effect of pasta with 3% of OFI cladode extracts added to show its beneficial effect in human health. We performed a single arm longitudinal intervention study in 42 healthy volunteers, administrating 500 g/week of this functional pasta for 30 days. Our pasta had antioxidant and anti-inflammatory properties with putative effect on the aging process and related metabolic diseases. We also demonstrated a hypoglycemic effect. The results are preliminary, but it is possible to speculate that our pasta could be considered an effective food for the prevention of age-related metabolic disorders.

From seed to cooked pasta: influence of traditional and non-conventional transformation processes on total antioxidant capacity and phenolic acid content.

Science.gov (United States)

Martini, Daniela; Ciccoritti, Roberto; Nicoletti, Isabella; Nocente, Francesca; Corradini, Danilo; D'Egidio, Maria Grazia; Taddei, Federica

2018-02-01

The aim of this work was to compare the traditional with a non-conventional (i.e. kernel micronisation) durum wheat milling process by monitoring the content of bound, conjugated and free phenolic acids (PAs) and the level of the total antioxidant capacity (TAC) occurring in the durum wheat pasta production chain, from seed to cooked pasta. The traditional transformation processes negatively influenced TAC and PA content (40% and 89% decrease from seed to cooked pasta, respectively), mainly during the milling process (25% and 84% decrease of TAC and PA, respectively), which has been related to the removal of external layers of kernels. Conversely, the micronisation applied on durum wheat kernels allowed to obtain whole-wheat pasta that preserved the seed endowment of antioxidant compounds even in cooked pasta. These results indicate the micronisation as a valuable approach to produce pasta with improved nutritional value and potential health-promoting effects compared to the traditional pasta.

Durum Wheat in Conventional and Organic Farming: Yield Amount and Pasta Quality in Southern Italy

Directory of Open Access Journals (Sweden)

Massimo Fagnano

2012-01-01

Full Text Available Five durum wheat cultivars were grown in a Mediterranean area (Southern Italy under conventional and organic farming with the aim to evaluate agronomic, technological, sensory, and sanitary quality of grains and pasta. The cultivar Matt produced the best pasta quality under conventional cropping system, while the quality parameters evaluated were unsatisfactory under organic farming. The cultivar Saragolla showed the best yield amount and pasta quality in all the experimental conditions, thus proving to be the cultivar more adapt to organic farming. In all the tested experimental conditions, nivalenol (NIV and deoxynivalenol (DON occurrence was very low and the other mycotoxins evaluated were completely absent. These data confirm the low risk of mycotoxin contamination in the Mediterranean climate conditions. Finally, it has been possible to produce high-quality pasta in Southern Italy from durum wheat grown both in conventional and organic farming.

The syntactic organization of pasta-eating and the structure of reach movements in the head-fixed mouse.

Science.gov (United States)

Whishaw, Ian Q; Faraji, Jamshid; Kuntz, Jessica R; Mirza Agha, Behroo; Metz, Gerlinde A S; Mohajerani, Majid H

2017-09-08

Mice are adept in the use of their hands for activities such as feeding, which has led to their use in investigations of the neural basis of skilled-movements. We describe the syntactic organization of pasta-eating and the structure of hand movements used for pasta manipulation by the head-fixed mouse. An ethogram of mice consuming pieces of spaghetti reveals that they eat in bite/chew bouts. A bout begins with pasta lifted to the mouth and then manipulated with hand movements into a preferred orientation for biting. Manipulation involves many hand release-reach movements, each with a similar structure. A hand is advanced from a digit closed and flexed (collect) position to a digit extended and open position (overgrasp) and then to a digit closed and flexed (grasp) position. Reach distance, hand shaping, and grasp patterns featuring precision grasps or whole hand grasps are related. To bite, mice display hand preference and asymmetric grasps; one hand (guide grasp) directs food into the mouth and the other stabilizes the pasta for biting. When chewing after biting, the hands hold the pasta in a symmetric resting position. Pasta-eating is organized and features structured hand movements and so lends itself to the neural investigation of skilled-movements.

Aceptabilidad de los suplementos alimenticios del programa Oportunidades

Directory of Open Access Journals (Sweden)

Zarco Angel

2006-01-01

Full Text Available OBJETIVO: Identificar usos y prácticas culturales para evaluar la aceptabilidad de los suplementos alimenticios del programa Oportunidades. MATERIAL Y MÉTODOS: Estudio etnográfico con entrevistas a profundidad (43 -madres de niños menores de cinco años y mujeres embarazadas y en periodo de lactancia (MEPL-; informantes clave (9; grupos focales (8 y observación directa en cuatro comunidades del norte, centro, rur y sureste de México. RESULTADOS: El suplemento se prepara en distintas formas. Se consumió más en forma líquida que en solución de consistencia espesa. En las primeras ingestas causa vómito, diarrea y náuseas, pero estos malestares se superan posteriormente. Debido a la preferencia por la forma líquida, el suplemento se combina con leche. Entre las MEPL la aceptación fue generalizada. CONCLUSIONES: El suplemento tiende a sustituir a la leche como un alimento en la dieta diaria. Se recomiendan evaluaciones en regiones con prácticas alimenticias culturalmente diferentes y considerar su relación con otros componentes del programa.

Changes of antioxidant potential of pasta fortified with parsley (Petroselinum Crispum mill.) leaves in the light of protein-phenolics interactions.

Science.gov (United States)

Sęczyk, Łukasz; Świeca, Michał; Gawlik-Dziki, Urszula

2015-01-01

Pasta is considered as an effective carrier of prohealth ingredients in food fortification. The aim of this study was to examine the changes of antioxidant potential of wheat pasta affected by fortification with powdered parsley leaves. A special attention was paid to effectiveness of fortification in the light of proteinphenolic interactions. To improve antioxidant activity of pasta, part of wheat flour was replaced with powdered parsley leaves from 1% to 4% (w/w). The total phenolics content was determined with Folin-Ciocalteau reagent. Antioxidant capacity was evaluated using in vitro assays - abilities to scavenge free radicals (ABTS) and to reduce iron (III) (FRAP). Predicted phenolic contents and antioxidant activity were calculated. To determine the protein-phenolics interactions SE-HPLC and SDS-PAGE techniques were used. Fortification of pasta had a positive effect on its phenolic contents and antioxidant properties. The highest phenolics level and antioxidant activity of pasta were obtained by supplementation with 4% of parsley leaves. However, in most cases experimental values were significantly lower than those predicted. The protein profiles obtained after SDS-PAGE differed significantly among control and enriched pasta. Furthermore, the addition of parsley leaves to pasta resulted in increase of peaks areas obtained by SE-HPLC. Results indicate the occurrence of the protein-phenolics interactions in fortified pasta. Overall, the effectiveness of fortification and consequently biological effect is limited by many factors including interactions between phenolics and pasta proteins. In the light of this results the study of potential interaction of bioactive supplements with food matrix should be taken into account during designing new functional food products.

Effect of processing on phenolic acids composition and radical scavenging capacity of barley pasta.

Science.gov (United States)

De Paula, Rosanna; Rabalski, Iwona; Messia, Maria Cristina; Abdel-Aal, El-Sayed M; Marconi, Emanuele

2017-12-01

Phenolic acids, total phenolics content and DPPH radical scavenging capacity in raw ingredients, fresh and dried spaghetti, and in uncooked and cooked spaghetti were evaluated and compared with semolina spaghetti as a reference. Ferulic acid was the major phenolic acid found in the free and bound phenolic extracts in all the investigated pasta samples. The addition of barley flour into pasta at incorporation levels of 30, 50 and 100% increased phenolic acids and total phenolics content. Pasta processing did not significantly affect the total phenolics content and free radical scavenging capacity, but a significant reduction in total phenolic acids measured by HPLC was found. Drying process differently affected individual phenolic compounds in the free and bound fractions, and thus, the total phenolic acids content. Free vanillic, caffeic and p-coumaric acids did not significantly change, while p-hydroxybenzoic and ferulic acids of the free extracts showed higher values compared to the corresponding fresh pasta. Cooking did not greatly affect total phenolic acids, more leading to conserving free and bound phenolic compounds. Copyright © 2017 Elsevier Ltd. All rights reserved.

Disordered nuclear pasta, magnetic field decay, and crust cooling in neutron stars

Science.gov (United States)

Horowitz, C. J.; Berry, D. K.; Briggs, C. M.; Caplan, M. E.; Cumming, A.; Schneider, A. S.

2015-04-01

Nuclear pasta, with non-spherical shapes, is expected near the base of the crust in neutron stars. Large scale molecular dynamics simulations of pasta show long lived topological defects that could increase electron scattering and reduce both the thermal and electrical conductivities. We model a possible low conductivity pasta layer by increasing an impurity parameter Qimp. Predictions of light curves for the low mass X-ray binary MXB 1659-29, assuming a large Qimp, find continued late time cooling that is consistent with Chandra observations. The electrical and thermal conductivities are likely related. Therefore observations of late time crust cooling can provide insight on the electrical conductivity and the possible decay of neutron star magnetic fields (assuming these are supported by currents in the crust). This research was supported in part by DOE Grants DE-FG02-87ER40365 (Indiana University) and DE-SC0008808 (NUCLEI SciDAC Collaboration).

Structural and Nutritional Properties of Pasta from Triticum monococcum and Triticum durum Species. A Combined ¹H NMR, MRI, and Digestibility Study.

Science.gov (United States)

Pasini, Gabriella; Greco, Fulvia; Cremonini, Mauro A; Brandolini, Andrea; Consonni, Roberto; Gussoni, Maristella

2015-05-27

The aim of the present study was to characterize the structure of two different types of pasta, namely Triticum turgidum ssp. durum (cv. Saragolla) and Triticum monococcum ssp. monococcum (cv. Monlis), under different processing conditions. MRI analysis and NMR spectroscopy (i.e., T1 and T2 NMR relaxation times and diffusion parameters) were conducted on pasta, and (1)H NMR spectroscopic analysis of the chemical compounds released by pasta samples during the cooking process was performed. In addition, starch digestibility (enzimatically determined) was also investigated. The NMR results indicated that Saragolla pasta has a more compact structure, ascribed to pasta network and in particular to different technological gluten properties, that mainly determine the lower ability of Monlis pasta in binding water. These results correlate well with the lower rate of starch hydrolysis measured for Monlis pasta compared to Saragolla when both are dried at high temperature.

The external PASTA domain of the essential serine/threonine protein kinase PknB regulates mycobacterial growth.

Science.gov (United States)

Turapov, Obolbek; Loraine, Jessica; Jenkins, Christopher H; Barthe, Philippe; McFeely, Daniel; Forti, Francesca; Ghisotti, Daniela; Hesek, Dusan; Lee, Mijoon; Bottrill, Andrew R; Vollmer, Waldemar; Mobashery, Shahriar; Cohen-Gonsaud, Martin; Mukamolova, Galina V

2015-07-01

PknB is an essential serine/threonine protein kinase required for mycobacterial cell division and cell-wall biosynthesis. Here we demonstrate that overexpression of the external PknB_PASTA domain in mycobacteria results in delayed regrowth, accumulation of elongated bacteria and increased sensitivity to β-lactam antibiotics. These changes are accompanied by altered production of certain enzymes involved in cell-wall biosynthesis as revealed by proteomics studies. The growth inhibition caused by overexpression of the PknB_PASTA domain is completely abolished by enhanced concentration of magnesium ions, but not muropeptides. Finally, we show that the addition of recombinant PASTA domain could prevent regrowth of Mycobacterium tuberculosis, and therefore offers an alternative opportunity to control replication of this pathogen. These results suggest that the PknB_PASTA domain is involved in regulation of peptidoglycan biosynthesis and maintenance of cell-wall architecture.

An analytical investigation of the bullwhip effect in the food supply chain Un análisis investigativo del efecto chicote en la cadena de suministros de la industria alimenticia Uma análise investigativa do efeito chicote na cadeia de suprimentos da indústria alimentícia

Directory of Open Access Journals (Sweden)

Roberto Giro Moori

2011-09-01

Full Text Available This study, exploratory and descriptive in nature, aims to identify the relevant variables related to the bullwhip effect in the supply chain of the food industry. In the exploratory phase, to collect data in-depth interviews were made with owners and directors of eight supermarket companies in order to learn more about managing the food supply chain. In the descriptive phase, through semi-structured questionnaires, data were collected from a sample of 136 supermarket consumers, 13 wholesalers and 10 manufacturers. Data processed by content analysis (Bardin, 1977, descriptive statistics and nonparametric Kruskal-Wallis test, showed: a price as the main exogenous variable and cause of the bullwhip effect, b continuous replacement of products as an endogenous variable and amplifier of the bullwhip effect. With these results, it can be concluded that there is no evidence that the bullwhip effect is a variable managed by members of the supply chain in the food industry. Finally, this study contributes by showing empirically, an alternative to the usual theoretical mathematical models and simulations for the analysis of the bullwhip effect.Este trabajo, de naturaleza exploratoria y descriptiva, tiene por objetivo identificar las variables relevantes del efecto chicote en la cadena de suministros de la industria alimenticia. En la fase exploratoria, para la colecta de datos, el autor realizó entrevistas en profundidad a los propietarios y directores de ocho empresas supermercadistas, con la finalidad de conocer un poco más sobre la gerencia de la cadena de suministros de alimentos. En la fase descriptiva, mediante cuestionarios semiestructurados, fueron colectados datos de una muestra de 136 consumidores de supermercados, 13 mayoristas y 10 fabricantes. Los datos tratados por el análisis del contenido (BARDIN, 1977, estadísticas descriptivas y teste no paramétrico de Kruskal-Wallis, revelaron: a el precio como la principal variable exógena y

Effect of hydrothermal treated corn flour addition on the quality of corn-field bean gluten-free pasta

OpenAIRE

Dib Ahlem; Wójtowicz Agnieszka; Benatallah Leila; Bouasla Abdallah; Zidoune Mohammed Nasreddine

2018-01-01

Corn semolina supplemented by field bean semolina in ratio of 2/1 (w/w) were used for obtaining protein and fiber enriched gluten-free pasta. The effect of hydrothermal treatment of corn flour on its applicability as gluten-free pasta improver was tested. A central composite design involving water hydration level and the amount of hydrothermal treated corn flour were used. Instrumental analyses of pasta (cooking loss, water absorption capacity, hydration and pasting properties, textural param...

78 FR 15046 - Certain Pasta From Italy and Turkey; Revised Schedule for the Subject Reviews

Science.gov (United States)

2013-03-08

... INTERNATIONAL TRADE COMMISSION [Investigation Nos. 701-TA-365-366 and 731-TA-734-735 (Third Review)] Certain Pasta From Italy and Turkey; Revised Schedule for the Subject Reviews AGENCY: United States... pasta from Italy and Turkey (78 FR 9937, February 12, 2013). The Commission is revising its schedule as...

The use of green banana (Musa balbisiana pulp and peel flour as an ingredient for tagliatelle pasta

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Vanessa Naciuk Castelo-Branco

2017-08-01

Full Text Available Abstract Green banana flour shows good potential as a functional ingredient for special-purpose foods, but there are no data in the literature concerning the use of a green banana pulp and peel flour for the development of products such as pasta. The aim of the present study was to develop tagliatelle pasta substituting the wheat flour with different concentrations of a green banana mixed pulp and peel flour. The pasta formulations were prepared replacing the wheat flour by the green banana mixed pulp and peel flour in two concentrations: 15% and 30%. A control formulation with wheat flour was also prepared. The green banana mixed pulp and peel flour presented higher ash, total fibre and total phenolic compound contents than traditional wheat flour. The pasta formulation with the addition of 15% green banana flour showed the highest ash content and the best sensory acceptability of all the formulations. It was concluded that it was possible to develop a tagliatelle pasta with satisfactory acceptance replacing the wheat flour by a green banana mixed pulp and peel flour.

Curvature effect on nuclear 'pasta': Is it helpful for gyroid appearance?

International Nuclear Information System (INIS)

Nakazato, Ken'ichiro; Iida, Kei; Oyamatsu, Kazuhiro

2011-01-01

In supernova cores and neutron star crusts, nuclei are thought to deform to rodlike and slablike shapes, which are often called nuclear pasta. We study the equilibrium properties of the nuclear pasta by using a liquid-drop model with curvature corrections. It is confirmed that the curvature effect acts to lower the transition densities between different shapes. We also examine the gyroid structure, which was recently suggested as a different type of nuclear pasta by analogy with the polymer systems. The gyroid structure investigated in this paper is approximately formulated as an extension of the periodic minimal surface whose mean curvature vanishes. In contrast to our expectations, we find, from the present approximate formulation, that the curvature corrections act to slightly disfavor the appearance of the gyroid structure. By comparing the energy corrections in the gyroid phase and the hypothetical phases composed of d-dimensional spheres, where d is a general dimensionality, we show that the gyroid is unlikely to belong to a family of the generalized dimensional spheres.

Batter and method for preparing a pasta

NARCIS (Netherlands)

Wind, P.; Linden, van der E.

2011-01-01

This invention describes a batter that is suitable for preparing a pasta. The batter comprises water, a starch and a protein, whereby the weight ratio between the protein and the total amount of starch in the batter is represented by the symbol y and whereby the weight percentage of the total amount

Nuclear ``pasta'' structures in low-density nuclear matter and properties of the neutron-star crust

Science.gov (United States)

Okamoto, Minoru; Maruyama, Toshiki; Yabana, Kazuhiro; Tatsumi, Toshitaka

2013-08-01

In the neutron-star crust, nonuniform structure of nuclear matter—called the “pasta” structure—is expected. From recent studies of giant flares in magnetars, these structures might be related to some observables and physical quantities of the neutron-star crust. To investigate the above quantities, we numerically explore the pasta structure with a fully three-dimensional geometry and study the properties of low-density nuclear matter, based on the relativistic mean-field model and the Thomas-Fermi approximation. We observe typical pasta structures for fixed proton number fraction and two of them for cold catalyzed matter. We also discuss the crystalline configuration of “pasta.”

Avaliação de pastas de cimento Portland contendo cinza pesada moída

OpenAIRE

Pilar, Ronaldo; Schankoski, Rudiele Aparecida; Moro, Agostinho João Dal; Repette, Wellington Longuini

2016-01-01

Neste trabalho avalia-se a influência da incorporação de cinza pesada moída, obtida da combustão de carvão mineral, em pastas de cimento Portland. A cinza pesada foi incorporada as pastas de cimento em três distribuições granulométricas distintas e dosadas para teores de substituição ao cimento, em volume, de 10%, 30% e 50%. As pastas foram dosadas com duas relações água/aglomerante, em massa, de 0,35 e 0,40. As primeiras idades foram investigadas por calorimetria isotérmica. Após passarem po...

Pemanfaatan Pasta Sukun (Artocarpus altilis pada Pembuatan Mi Kering

Directory of Open Access Journals (Sweden)

Novi Safriani

2013-06-01

Full Text Available The aim of this study was to determine the best treatment combination between the ratio of wheat flour and breadfruit pasta, and the combination of the drying temperature and time to produce dried noodles with good quality and preferred by consumers. The effect of the ratio of wheat flour and breadfruit pasta (70:30%, 60:40%, and 50:50%, and the combination of the drying temperature and time (60°C, 70 minutes and 70°C, 60 minutes on the quality of the dried noodles were investigated. The results showed that the best quality of the dried noodles based on the organoleptic and cooking quality test obtained from the combination of the treatment of ratio of wheat flour and breadfruit pasta = 70:30% and the combination of drying temperature and time = 700C for 60 minutes with the following characteristics: water content of 8,78%, fat content of 13,67%, protein content of 11.90%, ash content of 1,35%, and carbohydrate content of 65,22%. The organoleptic value of the best dried noodles before rehydration: color of 2,75; flavor of 2,83; texture of 2,73; whereas after the rehydration, the best dried noodles has organoleptic values: color of 2,81; flavor of 2,92; and taste of 2,77.

Giuseppe Pasta (1742-1823): protophysician and pioneer of psychological studies in the medical field.

Science.gov (United States)

Clerici, Carlo Alfredo; Veneroni, Laura; Poli, Marco

2009-11-01

Giuseppe Pasta was a pioneer of psychological support in physical disease. Born in Bergamo, Italy, he was a cousin of the physician Andrea Pasta who was a pupil of Giovanni Battista Morgagni. Giuseppe's cultural and clinical resources were the teachings of Francesco Redi's medical school in Tuscany. This paper discusses the courage and philosophical tolerance of disease and the etiquette of the physician.

Fate of enniatins and deoxynivalenol during pasta cooking

NARCIS (Netherlands)

Nijs, de Monique; Top, van den Hester; Stoppelaar, de Joyce; Lopez Sanchez, Patricia; Mol, Hans

2016-01-01

The fate of deoxynivalenol and enniatins was studied during cooking of commercially available dry pasta in the Netherlands in 2014. Five samples containing relatively high levels of deoxynivalenol and/or enniatins were selected for the cooking experiment. Cooking was performed in duplicate on

PENGEBLUR DAUN INDIGO PENGHASIL PASTA PEWARNA ALAMI BAGI UKM PENGRAJIN BATIK DI KECAMATAN GUNUNG PATI SEMARANG

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Sri Rahayuningsih

2016-03-01

Full Text Available Pewarna alami dari daun indigo yang berupa pasta sangat mudah dalam pemrosesannya, sangat menjanjikan apabila dijadikan suatu usaha karena pengusaha batik saat ini sudah tersebar diseluruh propinsi, sehingga kedepannya batik bisa menjadi komoditi eksport dengan pemanfaatan pewarna alamiah ini. Pewarna alami dari pasta daun indigo sangat ramah lingkungan, limbah yang dihasilkan bisa menyuburkan tanaman, selain itu pola penanaman yang sangat mudah. Pasta Indigo pada proses pembuatannya berbiaya rendah, sehingga sangat menguntungkan. Hal ini bisa mensejahterakan penduduk pedesaan dengan memanfaatkan sumberdaya pedesaan dengan budidaya tanaman indigo dengan pemanfaatan lahan-lahan kosong dimana masa petiknya adalah 3 bulan dan setelah 3 tahun tanaman diganti yang baru. Metode kegiatan yang dilaksanakan adalah pelatihan dan bimbingan implementasi IPTEK sederhana melalui pengenalan sistem produksi tepat guna. Hasil yang dicapai adalah mesin pengeblur dan mesin perajang daun khusus berbahan stenlis, sehingga umur ekonomisnya panjang, alat bisa diatur sedemikian rupa sehingga hasil pemotongan daun indigo dengan mesin perajang bisa terpotong sempurna karena kalau dilakukan perendaman bisa maksimal, demikian juga mesin pengeblur sangat efektif karena tidak melakukan secara manual pada proses pengebluran. Pasta Indigo diharapkan mampu meningkatkan peran industri mikro dalam pembangunan daerah, penciptaan lapangan kerja, peningkatan pendapatan bagi Pengrajin batik, maupun yang berkeinginan menekuni usaha penghasil pasta dengan menggandeng para pengrajin batik.

Effect of carob (Ceratonia siliqua L.) flour on the antioxidant potential, nutritional quality, and sensory characteristics of fortified durum wheat pasta.

Science.gov (United States)

Sęczyk, Łukasz; Świeca, Michał; Gawlik-Dziki, Urszula

2016-03-01

This paper presents a study on the effect of carob flour addition from 1% to 5% (w/w) on phenolics content, antioxidant activity, nutritional quality, and sensory attributes of wheat pasta. An increase of about 2-folds, 18-folds and 3-folds in phenolics content, antiradical activity and reducing power for pasta fortified with 5% of carob flour was observed, respectively, compared to the control. Expected glycemic index (eGI) was increased proportionally to the substitution level and ranged between 72.2 and 83.9 for 1-5% of supplement, respectively. Furthermore, pasta fortification affected the in vitro bioaccessibility of nutrients. In case of 5% supplemented pasta, the digestibility of starch and protein decreased by about 9% compared to the control. The replacement of semolina with carob flour from 1% to 5% had no significant effect on pasta sensory attributes. In conclusion, carob flour seems to be a promising functional ingredient for pasta fortification. Copyright © 2015 Elsevier Ltd. All rights reserved.

Tratamiento t??rmico de lodos de la industria papelera: utilizaci??n de subproductos para la adsorci??n de contaminantes emergentes del agua = Thermal treatment of sludge from the paper industry: utilization of byproducts for the adsorption of emerging contaminants from water

OpenAIRE

Coimbra Sampaio Gomes, Ricardo Nuno de

2017-01-01

135 p. La industria de la pasta y del papel es un sector estrat??gico para la econom??a de la Uni??n Europea, con una importante contribuci??n al crecimiento financiero y la creaci??n de empleo. Sin embargo, los procesos de producci??n de pasta y de papel requieren altos consumos de energ??a y agua, siendo esta industria altamente contaminante. Como consecuencia del elevado consumo de agua, se generan grandes vol??menes de aguas residuales, cuyo tratamiento da lugar a la producci??n de lod...

Study the effect of non-traditional type of flour on the quality of pasta products made of soft wheat

Directory of Open Access Journals (Sweden)

T. N. Malyutina

2016-01-01

Full Text Available Pasta products are very popular among different population groups. Therefore they are promising objects for their enrichment with functional ingredients. As the enriching raw materials for the manufacture of pasta products spelt wheat flour was used. Spelt is characterized by a high content complete protein, which is composed of essential amino acids. Spelt flour exceeds the wheat one greatly in the content of unsaturated fatty acids, fiber, iron, B vitamins. The effect of different doses of spelt flour on the properties of pasta dough, semifinished and finished products was studied. Short-cut macaroni products such as vermicelli were produced on a laboratory pasta press of the type AML-2. Soft type of dough, in which the mass fraction of moisture of all samples was 32.5%, was adopted in the work due to the design of the laboratory pasta press. An increasing number of wet gluten, washed from pasta dough samples with the addition of flour from spelt due to further introduced protein was defined. The quality of all of the gluten samples was characterized as good and elastic. Increased hydration of gluten ability and reducing of the critical moisture values upon drying at introduction of 20% spelt flour was found. The low temperature mode for convective drying of pasta semi-finished products with the proposed flour additive was recommended because of its high content of active enzymes that may cause browning of products during drying. Finished products had solid flat color with a touch of milk, without dark inclusions and traces of underkneading. Boiling properties of the samples of flour from spelt were characterized as good, all the samples retained their form at 100%, the rate of dry matter loss during cooking was maintained within the regulatory documentation requirements. The studies proved the feasibility of grain spelt flour application in manufacturing of pasta products.

Different effectiveness of two pastas supplemented with either lipophilic or hydrophilic/phenolic antioxidants in affecting serum as evaluated by the novel Antioxidant/Oxidant Balance approach.

Science.gov (United States)

Laus, Maura N; Soccio, Mario; Alfarano, Michela; Pasqualone, Antonella; Lenucci, Marcello S; Di Miceli, Giuseppe; Pastore, Donato

2017-04-15

Effectiveness in improving serum antioxidant status of two functional pastas was evaluated by the novel Antioxidant/Oxidant Balance (AOB) parameter, calculated as Antioxidant Capacity (AC)/Peroxide Level ratio, assessed here for the first time. In particular, Bran Oleoresin (BO) and Bran Water (BW) pastas, enriched respectively with either lipophilic (tocochromanols, carotenoids) or hydrophilic/phenolic antioxidants extracted from durum wheat bran, were studied. Notably, BO pasta was able to improve significantly (+65%) serum AOB during four hours after intake similarly to Lisosan G, a wheat antioxidant-rich dietary supplement. Contrarily, BW pasta had oxidative effect on serum so as conventional pasta and glucose, thus suggesting greater effectiveness of lipophilic than hydrophilic/phenolic antioxidants under our experimental conditions. Interestingly, no clear differences between the two pastas were observed, when AC measurements of either serum after pasta intake or pasta extracts by in vitro assays were considered, thus strengthening effectiveness and reliability of AOB approach. Copyright © 2016 Elsevier Ltd. All rights reserved.

OPTIMASI FORMULA DAN STRUKTUR MIKROSKOPIK PASTA BEBAS GLUTEN BERBAHAN DASAR PUREE UBI JALAR UNGU DAN TEPUNG KACANG HIJAU

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Ira Mulyawanti

2016-04-01

Full Text Available The aim of this study was to optimize gluten free pasta formula made from purple sweet potato puree and mung bean flour. Aplication of a mixture design allowed to find the optimal composition to achieve the desirable characteristic. The results showed that the optimal formula was mixture of 45.25% purple sweet potato puree and 51.75% mung bean flour. The characteristics of the chosen formula were springiness of 2.29 mm, 0.38 cohesiveness, cooking loss 17.62%,333.48 ͼHue, Ie   20.59%, and 42.42 mg/L anthocyanin content. Microscopic structure showed that cooked pasta with purple sweet potato puree composition below 50% in the formula had a solid texture appearance.   Keywords: Pasta, purple sweet potatoes, gluten free food, formulation optimization   ABSTRAK Penelitian bertujuan untuk mengoptimasi formula pasta bebas gluten berbahan dasar puree ubi jalar ungu dan tepung kacang hijau. Aplikasi mixture design dalam optimasi formula dapat menghasilkan formula yang optimal dengan karakteristik produk sesuai dengan yang diinginkan. Hasil penelitian menunjukkan bahwa komposisi optimal puree ubi jalar ungu dengan tepung kacang hijau dalam formula adalah 45,25% puree ubi jalar ungu dan 51,75% tepung kacang hijau. Pada komposisi tersebut dihasilkan pasta ubi jalar ungu dengan karakteristik yaitu kekenyalan 2,29 mm, cohesiveness 0,38, KKP 17,62%, warna 333,48, Ie   20,59%, dan kandungan antosianin 42,42 mg/L. Dari segi mikroskopik, pasta ubi jalar ungu matang dengan rasio puree ubi jalar ungu dengan formula di bawah 50% sudah menunjukkan adanya struktur yang kompak. Kata kunci: Pasta, ubi jalar ungu, pangan bebas gluten, optimasi formula

77 FR 11065 - Certain Pasta From Turkey: Extension of Time Limit for the Preliminary Results of the...

Science.gov (United States)

2012-02-24

... DEPARTMENT OF COMMERCE International Trade Administration [C-489-806] Certain Pasta From Turkey: Extension of Time Limit for the Preliminary Results of the Countervailing Duty Administrative Review AGENCY... initiation of administrative review of the countervailing duty order on certain pasta from Turkey, covering...

77 FR 15718 - Certain Pasta from Italy: Extension of Time Limit for the Preliminary Results of the...

Science.gov (United States)

2012-03-16

... DEPARTMENT OF COMMERCE International Trade Administration [C-475-819] Certain Pasta from Italy: Extension of Time Limit for the Preliminary Results of the Countervailing Duty Administrative Review AGENCY... notice of initiation of administrative review of the countervailing duty order on certain pasta from...

76 FR 6604 - Certain Pasta From Italy: Extension of Time Limit for the Preliminary Results of the...

Science.gov (United States)

2011-02-07

... DEPARTMENT OF COMMERCE International Trade Administration [C-475-819] Certain Pasta From Italy: Extension of Time Limit for the Preliminary Results of the Countervailing Duty Administrative Review AGENCY... initiation of administrative review of the countervailing duty order on certain pasta from Italy, covering...

A screen for kinase inhibitors identifies antimicrobial imidazopyridine aminofurazans as specific inhibitors of the Listeria monocytogenes PASTA kinase PrkA.

Science.gov (United States)

Schaenzer, Adam J; Wlodarchak, Nathan; Drewry, David H; Zuercher, William J; Rose, Warren E; Striker, Rob; Sauer, John-Demian

2017-10-13

Bacterial signaling systems such as protein kinases and quorum sensing have become increasingly attractive targets for the development of novel antimicrobial agents in a time of rising antibiotic resistance. The family of bacterial P enicillin-binding-protein A nd S erine/ T hreonine kinase- A ssociated (PASTA) kinases is of particular interest due to the role of these kinases in regulating resistance to β-lactam antibiotics. As such, small-molecule kinase inhibitors that target PASTA kinases may prove beneficial as treatments adjunctive to β-lactam therapy. Despite this interest, only limited progress has been made in identifying functional inhibitors of the PASTA kinases that have both activity against the intact microbe and high kinase specificity. Here, we report the results of a small-molecule screen that identified GSK690693, an imidazopyridine aminofurazan-type kinase inhibitor that increases the sensitivity of the intracellular pathogen Listeria monocytogenes to various β-lactams by inhibiting the PASTA kinase PrkA. GSK690693 potently inhibited PrkA kinase activity biochemically and exhibited significant selectivity for PrkA relative to the Staphylococcus aureus PASTA kinase Stk1. Furthermore, other imidazopyridine aminofurazans could effectively inhibit PrkA and potentiate β-lactam antibiotic activity to varying degrees. The presence of the 2-methyl-3-butyn-2-ol (alkynol) moiety was important for both biochemical and antimicrobial activity. Finally, mutagenesis studies demonstrated residues in the back pocket of the active site are important for GSK690693 selectivity. These data suggest that targeted screens can successfully identify PASTA kinase inhibitors with both biochemical and antimicrobial specificity. Moreover, the imidazopyridine aminofurazans represent a family of PASTA kinase inhibitors that have the potential to be optimized for selective PASTA kinase inhibition.

DINÁMICAS FAMILIARES, PRÁCTICAS DE CUIDADO Y RESOLUCIÓN DE PROBLEMAS ASOCIADOS AL CONSUMO INTENSIVO DE PASTA BASE/PACO EN BUENOS AIRES, ARGENTINA

OpenAIRE

Castilla, MarIa Victoria; Olsen, M. Celeste; Epelez, María E.

2012-01-01

Partiendo de los resultados de una investigación etnográfica que venimos desarrollando desde el año 2008 con poblaciones vulnerables del área metropolitana de Buenos Aires (AMBA), Argentina, en este trabajo examinamos las dinámicas vinculares de los sectores populares a la luz de las prácticas de cuidado y consumo de drogas, específicamente pasta base de cocaína -denominada localmente paco-. En particular, analizamos los modos en que el uso de drogas modela y es modelado por las característic...

Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance.

Science.gov (United States)

di Cagno, Raffaella; de Angelis, Maria; Alfonsi, Giuditta; de Vincenzi, Massimo; Silano, Marco; Vincentini, Olimpia; Gobbetti, Marco

2005-06-01

A pool of selected lactic acid bacteria was used to ferment durum wheat semolina under liquid conditions. After fermentation, the dough was freeze-dried, mixed with buckwheat flour at a ratio of 3:7, and used to produce the "fusilli" type Italian pasta. Pasta without prefermentation was used as the control. Ingredients and pastas were characterized for compositional analysis. As shown by two-dimensional electrophoresis, 92 of the 130 durum wheat gliadin spots were hydrolyzed almost totally during fermentation by lactic acid bacteria. Mass spectrometry matrix-assisted laser desorption/ionization time-of-flight and reversed phase high-performance liquid chromatography analyses confirmed the hydrolysis of gliadins. As shown by immunological analysis by R5-Western blot, the concentration of gluten decreased from 6280 ppm in the control pasta to 1045 ppm in the pasta fermented with lactic acid bacteria. Gliadins were extracted from fermented and nonfermented durum wheat dough semolina and used to produce a peptic-tryptic (PT) digest for in vitro agglutination tests on cells of human origin. The whole PT digests did not cause agglutination. Affinity chromatography on Sepharose-6-B mannan column separated the PT digests in three fractions. Fraction C showed agglutination activity. The minimal agglutinating activity of fraction C from the PT digest of fermented durum wheat semolina was ca. 80 times higher than that of durum wheat semolina. Pasta was subjected to sensory analysis: The scores for stickiness and firmness were slightly lower than those found for the pasta control. Odor and flavor did not differ between the two types of pasta. These results showed that a pasta biotechnology that uses a prefermentation of durum wheat semolina by selected lactic acid bacteria and tolerated buckwheat flour could be considered as a novel tool to potentially decrease gluten intolerance and the risk of gluten contamination in gluten-free products.

Fortification of seaweed (Eucheuma cottonii) flour on nutrition, iodine, and glycemic index of pasta

Science.gov (United States)

Firdaus, Muhamad; Yahya; Raditya Hardany Nugraha, Galih; Dwi Utari, Dyah

2017-10-01

Pasta is a nutritious and energy product which produced from the dough of wheat flour and water. It contains less of iodine and high of glycemic index. Euchema cottonii belongs of red seaweed is food substance that contains much of iodine and dietary fiber. The objective of this study was to know the fortification effect of E. cottonii flour on the nutrition, iodine, and glycemic index of pasta. E. cottonii was collected from the culture farm of E. cottonii on the Wongsorejo beach, District of Banyuwangi, East Java on April-June 2015. Wheat flour and pasta ingredients were obtained locally at shops of Pasar Besar, Malang. Pasta was produced by weighing of components, mixing, dough, milling, steaming and drying. E. cottonii flour was added on mixing process at 0; 7; 14 and 21 % of ingredients. The parameter of this study was the level of water, lipid, protein, ash, and carbohydrate (by difference), iodine, crude fiber, the total of dietary fiber, soluble fiber, insoluble fiber, and glycemic index, respectively. Data were analyzed by variance and the least square difference used to determine the difference between treatments. The highest concentration group showed more nutritious than other treatments. The characters of its product were water 6.70%, lipid 2.26%, protein 23.09%, ash 14.11%, carbohydrate 53.84%, iodine 3.71 ppm, crude fiber 8.02%, the total of dietary fiber 20.88%, soluble fiber 11.69%, insoluble fiber 9.19%, and glycemic index 44.45, respectively. In conclusion, the fortification of E. cottonii flour enhances the nutrition value, iodine content, and glycemic index of pasta.

77 FR 11485 - Certain Pasta From Turkey: Extension of Time Limit for the Preliminary Results of Antidumping...

Science.gov (United States)

2012-02-27

... DEPARTMENT OF COMMERCE International Trade Administration [A-489-805] Certain Pasta From Turkey: Extension of Time Limit for the Preliminary Results of Antidumping Duty Administrative Review AGENCY: Import... initiation of the administrative review of the antidumping duty order on certain pasta from Turkey, covering...

Quality of spelt pasta enriched with eggs and identification of eggs using 13C MAS NMR spectroscopy

Directory of Open Access Journals (Sweden)

Filipović Jelena S.

2015-01-01

Full Text Available This paper deals with the characteristics of spelt pasta enriched with eggs. Eggs were added to spelt farina in the quantity of 0, 124 or 248 g/kg (equivalent to 0, 3 or 6 eggs, respectively. Post-hoc Tukey’s HSD test at 95% confidence limit showed significant differences between various samples. Relatively low coefficients of variation have been obtained for each applied assay (1.25-12.42%, which confirmed the high accuracy measurements and statistically significant results. Standard score analysis is applied for accessing the contribution of eggs content to spelt pasta quality. Maximum scores regarding quality (0.89 and chemical characteristics (0.70, have been obtained for 6 eggs spelt pasta formulation. It is also shown that the presence of eggs in pasta can be clearly confirmed by 13C MAS NMR spectroscopy. Simultaneous increase in area of peak positioned at 29.5 and 176 ppm is directly associated with the increase in the content of added eggs in the corresponding samples. Pertinent data point at positive contribution of eggs to the spelt pasta and also that NMR spectrum can be used in the egg quantity control. [Projekat Ministarstva nauke Republike Srbije, br. TRI 46005 i br. TR 31029

Sustancias maleables en el proceso de la escultura: pastas cerámicas

OpenAIRE

Cambra Antón, Marta de

2016-01-01

Esta tesis se basa en la obtención de pastas cerámicas nuevas, mediante el estudio y la combinación de materias primas y otras sustancias que respondan a unas características predeterminadas para ser utilizadas en la creación de la obra artística. Dichas pastas se forman al introducir en las arcillas otras materias que sirven para corregir los defectos que se producen en el moldeado, en el secado o en la cocción. Esta tesis pretende ser un archivo de arcillas sintéticas, testadas y documenta...

Efecto del Manano Oligosacárido (MOS) a dosis de 1g/Kg en un alimento balanceado en el crecimiento y mortalidad en cobayos (Cavia porcellus) hembras

OpenAIRE

Siguencia Fernandez, Jessica Noemi

2017-01-01

This research evaluates the effect of mannan-oligosaccharide (MOS) on weight gain, feed conversion and mortality in female guinea pigs, three treatments were carried out: (a) Control, (b) MOS and (c) Growth Promoter Antibiotic for 10 consecutive weeks; no significant effects of the treatments on the variables evaluated were detected. Esta investigación evalúa el efecto del manano-oligosacárido (MOS) sobre el incremento de peso, conversión alimenticia y mortalidad en cobayos hembras, se rea...

Gluten-Free Precooked Rice-Yellow Pea Pasta: Effect of Extrusion-Cooking Conditions on Phenolic Acids Composition, Selected Properties and Microstructure.

Science.gov (United States)

Bouasla, Abdallah; Wójtowicz, Agnieszka; Zidoune, Mohammed Nasereddine; Olech, Marta; Nowak, Renata; Mitrus, Marcin; Oniszczuk, Anna

2016-05-01

Rice/yellow pea flour blend (2/1 ratio) was used to produce gluten-free precooked pasta using a single-screw modified extrusion-cooker TS-45. The effect of moisture content (28%, 30%, and 32%) and screw speed (60, 80, and 100 rpm) on some quality parameters was assessed. The phenolic acids profile and selected pasta properties were tested, like pasting properties, water absorption capacity, cooking loss, texture characteristics, microstructure, and sensory overall acceptability. Results indicated that dough moisture content influenced all tested quality parameters of precooked pasta except firmness. Screw speed showed an effect only on some quality parameters. The extrusion-cooking process at 30% of dough moisture with 80 rpm is appropriate to obtain rice-yellow pea precooked pasta with high content of phenolics and adequate quality. These pasta products exhibited firm texture, low stickiness, and regular and compact interne structure confirmed by high score in sensory overall acceptability. © 2016 Institute of Food Technologists®

Pengaruh Cara Kematian Dan Tahapan Penurunan Kesegaran Ikan Terhadap Kualitas Pasta Ikan Nila (Oreochromis Niloticus)

OpenAIRE

Wibowo, Imam Restu; Darmanto, YS; Anggo, Apri Dwi

2014-01-01

Kualitas produk hasil perikanan dipengaruhi oleh kesegaran ikan. Pengolahan merupakan salah satu cara untuk mempertahankan daya awet dan juga meningkatkan nilai ekonomis ikan. Pasta ikan merupakan salah satu alternatif penganekaragaman produk berbasis produk gel. Pasta ikan merupakan makanan yang berasal dari bahan baku lumatan daging ikan yang ditambahkan dengan tepung, garam dan berbagai jenis sayuran. Cara kematian ikan dan tahapan penurunan kesegaran ikan dapat mempengaruhi kualitas produ...

The effect of hazelnut roasted skin from different cultivars on the quality attributes, polyphenol content and texture of fresh egg pasta.

Science.gov (United States)

Zeppa, Giuseppe; Belviso, Simona; Bertolino, Marta; Cavallero, Maria Chiara; Dal Bello, Barbara; Ghirardello, Daniela; Giordano, Manuela; Giorgis, Marta; Grosso, Arianna; Rolle, Luca; Gerbi, Vincenzo

2015-06-01

Hazelnut skin is the perisperm of the hazelnut kernel. It is separated from the kernel during the roasting process and is normally discarded. Recent studies have reported that hazelnut skin is a rich source of dietary fibre as well as of natural antioxidants owing to the presence of phenolic compounds. The aim of this study was to assess the use of hazelnut skins obtained from different cultivars for enhancing the nutritional value of fresh egg pasta. Skins obtained from roasted hazelnuts of four different varieties were used at three concentrations as a flour replacement in fresh egg pasta. Hazelnut skin concentration significantly influenced all evaluated physicochemical parameters as well as consumers' appreciation for the pasta, but significant differences were also observed between the four varieties. Although pasta produced with 10 and 15% hazelnut skin displayed the highest content of polyphenolic compounds and antioxidant activity in vitro, pasta containing 5% Tombul hazelnut skin showed maximum consumer preference. The results obtained in the present study highlighted that it is possible to use hazelnut skin in fresh pasta production to obtain a fortified food with high fibre content and antioxidant activity. The characteristics of the resulting pasta were strictly correlated with the hazelnut variety used for skin production and, of course, with the percentage of skin that was added. © 2014 Society of Chemical Industry.

Green banana pasta: an alternative for gluten-free diets.

Science.gov (United States)

Zandonadi, Renata Puppin; Botelho, Raquel Braz Assunção; Gandolfi, Lenora; Ginani, Janini Selva; Montenegro, Flávio Martins; Pratesi, Riccardo

2012-07-01

The objective of this study was to develop and analyze a gluten-free pasta made with green banana flour. The study was divided into five steps: preparation/selection, chemical, sensory, technological, and statistical analysis. The modified sample presented greater acceptance (84.5% for celiac individuals and 61.2% for nonceliac) than standard samples (53.6% for nonceliac individuals). There was no significant difference between the modified and the standard samples in terms of appearance, aroma, flavor, and overall quality. The modified pastas presented approximately 98% less lipids. Green bananas are considered a subproduct of low commercial value with little industrial use. The possibility of developing gluten-free products with green banana flour can expand the product supply for people with celiac disease and contribute to a more diverse diet. Copyright © 2012 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

Phase diagram of nuclear 'pasta' and its uncertainties in supernova cores

International Nuclear Information System (INIS)

Sonoda, Hidetaka; Watanabe, Gentaro; Sato, Katsuhiko; Yasuoka, Kenji; Ebisuzaki, Toshikazu

2008-01-01

We examine the model dependence of the phase diagram of inhomogeneous nulcear matter in supernova cores using the quantum molecular dynamics (QMD). Inhomogeneous matter includes crystallized matter with nonspherical nuclei--''pasta'' phases--and the liquid-gas phase-separating nuclear matter. Major differences between the phase diagrams of the QMD models can be explained by the energy of pure neutron matter at low densities and the saturation density of asymmetric nuclear matter. We show the density dependence of the symmetry energy is also useful to understand uncertainties of the phase diagram. We point out that, for typical nuclear models, the mass fraction of the pasta phases in the later stage of the collapsing cores is higher than 10-20%

Optimisation of resistant starch II and III levels in durum wheat pasta to reduce in vitro digestibility while maintaining processing and sensory characteristics.

Science.gov (United States)

Aravind, Nisha; Sissons, Mike; Fellows, Christopher M; Blazek, Jaroslav; Gilbert, Elliot P

2013-01-15

Foods with elevated levels of resistant starch (RS) may have beneficial effects on human health. Pasta was enriched with commercial resistant starches (RSII, Hi Maize™ 1043; RSIII, Novelose 330™) at 10%, 20% and 50% substitution of semolina for RSII and 10% and 20% for RSIII and compared with pasta made from 100% durum wheat semolina to investigate technological, sensory, in vitro starch digestibility and structural properties. The resultant RS content of pasta increased from 1.9% to ∼21% and was not reduced on cooking. Significantly, the results indicate that 10% and 20% RSII and RSIII substitution of semolina had no significant effects on pasta cooking loss, texture and sensory properties, with only a minimal reduction in pasta yellowness. Both RS types lowered the extent of in vitro starch hydrolysis compared to that of control pasta. X-ray diffraction and small-angle scattering verified the incorporation of RS and, compared to the control sample, identified enhanced crystallinity and a changed molecular arrangement following digestion. These results can be contrasted with the negative impact on pasta resulting from substitution with equivalent amounts of more traditional dietary fibre such as bran. The study suggests that these RS-containing formulations may be ideal sources for the preparation of pasta with reduced starch digestibility. Copyright © 2012 Elsevier Ltd. All rights reserved.

Enrichment of pasta with faba bean does not impact glycemic or insulin response but can enhance satiety feeling and digestive comfort when dried at very high temperature.

Science.gov (United States)

Greffeuille, Valérie; Marsset-Baglieri, Agnès; Molinari, Nicolas; Cassan, Denis; Sutra, Thibault; Avignon, Antoine; Micard, Valérie

2015-09-01

Enrichment of durum wheat pasta with legume flour enhances their protein and essential amino acid content, especially lysine content. However, despite its nutritional potential, the addition of a legume alters the rheological properties of pasta. High temperature drying of pasta reduces this negative effect by strengthening its protein network. The aim of our study was to determine if these changes in the pasta structure alter its in vitro carbohydrate digestibility, in vivo glycemic, insulin and satiety responses. We also investigated if high temperature drying of pasta can reduce the well-known digestive discomfort associated with the consumption of legume grains. Fifteen healthy volunteers consumed three test meals: durum wheat pasta dried at a low temperature (control), and pasta enriched with 35% faba bean dried at a low and at a very high temperature. When enriched with 35% legume flour, pasta maintained its nutritionally valuable low glycemic and insulin index, despite its weaker protein network. Drying 35% faba bean pasta at a high temperature strengthened its protein network, and decreased its in vitro carbohydrate digestion with no further decrease in its in vivo glycemic or insulin index. Drying pasta at a very high temperature reduced digestive discomfort and enhanced self-reported satiety, and was not associated with a modification of energy intake in the following meal.

Propriedades nanomecânicas de pastas de cimento

Directory of Open Access Journals (Sweden)

F. Pelisser

Full Text Available O entendimento da influência de cada fase do concreto, dentre as quais merece destaque a pasta de cimento, é importante para o desenvolvimento de um concreto mais eficiente, com maior velocidade de hidratação e resistência à propagação de fissuras. O módulo de elasticidade do concreto é um dos principais parâmetros de projeto de estruturas e têm grande influência na velocidade do processo de construção e na durabilidade das estruturas. A capacidade de deformação do concreto depende das características intrínsecas dos produtos de hidratação do cimento, agregados, zona de transição e poros, além de variáveis inerentes ao processo, como velocidade de hidratação e condições climáticas. O objetivo deste estudo foi avaliar as propriedades mecânicas de módulo de elasticidade e resistência superficial (dureza para uma pasta de cimento, através da técnica da nanoindentação instrumentada e, complementarmente, comparar este valor do módulo de elasticidade, utilizando o método normatizado para concreto. Os resultados obtidos pela nanoindentação foram de 17,2 GPa para o módulo de elasticidade e de 0,90 GPa para a dureza. A determinação do módulo de elasticidade tangente inicial calculado pela NBR 6118 1 foi de 9,6 GPa. A nanoindentação mostrou-se uma ferramenta válida para avaliar modificações nanoestruturais de pastas de cimento.

Nuclear Pasta at Finite Temperature with the Time-Dependent Hartree-Fock Approach

Science.gov (United States)

Schuetrumpf, B.; Klatt, M. A.; Iida, K.; Maruhn, J. A.; Mecke, K.; Reinhard, P.-G.

2016-01-01

We present simulations of neutron-rich matter at sub-nuclear densities, like supernova matter. With the time-dependent Hartree-Fock approximation we can study the evolution of the system at temperatures of several MeV employing a full Skyrme interaction in a periodic three-dimensional grid [1]. The initial state consists of α particles randomly distributed in space that have a Maxwell-Boltzmann distribution in momentum space. Adding a neutron background initialized with Fermi distributed plane waves the calculations reflect a reasonable approximation of astrophysical matter. The matter evolves into spherical, rod-like, connected rod-like and slab-like shapes. Further we observe gyroid-like structures, discussed e.g. in [2], which are formed spontaneously choosing a certain value of the simulation box length. The ρ-T-map of pasta shapes is basically consistent with the phase diagrams obtained from QMD calculations [3]. By an improved topological analysis based on Minkowski functionals [4], all observed pasta shapes can be uniquely identified by only two valuations, namely the Euler characteristic and the integral mean curvature. In addition we propose the variance in the cell-density distribution as a measure to distinguish pasta matter from uniform matter.

Nuclear Pasta at Finite Temperature with the Time-Dependent Hartree-Fock Approach

International Nuclear Information System (INIS)

Schuetrumpf, B; Maruhn, J A; Klatt, M A; Mecke, K; Reinhard, P-G; Iida, K

2016-01-01

We present simulations of neutron-rich matter at sub-nuclear densities, like supernova matter. With the time-dependent Hartree-Fock approximation we can study the evolution of the system at temperatures of several MeV employing a full Skyrme interaction in a periodic three-dimensional grid [1].The initial state consists of α particles randomly distributed in space that have a Maxwell-Boltzmann distribution in momentum space. Adding a neutron background initialized with Fermi distributed plane waves the calculations reflect a reasonable approximation of astrophysical matter.The matter evolves into spherical, rod-like, connected rod-like and slab-like shapes. Further we observe gyroid-like structures, discussed e.g. in [2], which are formed spontaneously choosing a certain value of the simulation box length. The ρ-T-map of pasta shapes is basically consistent with the phase diagrams obtained from QMD calculations [3]. By an improved topological analysis based on Minkowski functionals [4], all observed pasta shapes can be uniquely identified by only two valuations, namely the Euler characteristic and the integral mean curvature.In addition we propose the variance in the cell-density distribution as a measure to distinguish pasta matter from uniform matter. (paper)

77 FR 12008 - Certain Pasta From Italy: Extension of Time Limit for the Preliminary Results of Antidumping Duty...

Science.gov (United States)

2012-02-28

... DEPARTMENT OF COMMERCE International Trade Administration [A-475-818] Certain Pasta From Italy: Extension of Time Limit for the Preliminary Results of Antidumping Duty Administrative Review AGENCY: Import... notice of initiation of the administrative review of the antidumping duty order on certain pasta from...

Wholegrain vs. refined wheat bread and pasta. Effect on postprandial glycemia, appetite, and subsequent ad libitum energy intake in young healthy adults

DEFF Research Database (Denmark)

Kristensen, M.; Jensen, M.G.; Riboldi, G.

2010-01-01

based oil wholemeal wheat breads and pasta in comparison to similar refined wheat products on postprandial glycemia, appetite and ad libitum energy intake (EI). Test meals (50 g carbohydrates; 2MJ) consisted of refined wheat bread (RWB), wholegrain wheat bread (WWB), refined wheat pasta (RWP......) and wholegrain wheat pasta (WWP) and were served after an overnight fast. Appetite ratings and blood glucose were assessed for 180 min after which an ad libitum lunch meal was served and El measured. The 180 min glucose responses were similar for wholemeal and refined products, but pasta meals gave significantly...

Recurrence phase shift in Fermi-Pasta-Ulam nonlinear dynamics

Energy Technology Data Exchange (ETDEWEB)

Devine, N., E-mail: nnd124@rsphysse.anu.edu.au [Optical Sciences Group, Research School of Physics and Engineering, The Australian National University, Canberra ACT 0200 (Australia); Ankiewicz, A. [Optical Sciences Group, Research School of Physics and Engineering, The Australian National University, Canberra ACT 0200 (Australia); Genty, G. [Tampere University of Technology, Optics Laboratory, FI-33101 Tampere (Finland); Dudley, J.M. [Institut FEMTO-ST UMR 6174 CNRS/Universite de Franche-Comte, Besancon (France); Akhmediev, N. [Optical Sciences Group, Research School of Physics and Engineering, The Australian National University, Canberra ACT 0200 (Australia)

2011-11-07

We show that the dynamics of Fermi-Pasta-Ulam recurrence is associated with a nonlinear phase shift between initial and final states that are otherwise identical, after a full growth-return cycle. The properties of this phase shift are studied for the particular case of the self-focussing nonlinear Schroedinger equation, and we describe the magnitude of the phase shift in terms of the system parameters. This phase shift, accumulated during the nonlinear recurrence cycle, is a previously-unremarked feature of the Fermi-Pasta-Ulam problem, and we anticipate its wide significance as an essential feature of related dynamics in other systems. -- Highlights: → The dynamics of FPU recurrence is associated with a phase shift between initial and final states. → The properties of this phase shift are studied for the self-focussing NLS equation. → This phase shift is a previously-unremarked feature of the FPU growth-return cycle. → We anticipate its wide significance as an essential feature of related dynamics in other systems.

Recurrence phase shift in Fermi-Pasta-Ulam nonlinear dynamics

International Nuclear Information System (INIS)

Devine, N.; Ankiewicz, A.; Genty, G.; Dudley, J.M.; Akhmediev, N.

2011-01-01

We show that the dynamics of Fermi-Pasta-Ulam recurrence is associated with a nonlinear phase shift between initial and final states that are otherwise identical, after a full growth-return cycle. The properties of this phase shift are studied for the particular case of the self-focussing nonlinear Schroedinger equation, and we describe the magnitude of the phase shift in terms of the system parameters. This phase shift, accumulated during the nonlinear recurrence cycle, is a previously-unremarked feature of the Fermi-Pasta-Ulam problem, and we anticipate its wide significance as an essential feature of related dynamics in other systems. -- Highlights: → The dynamics of FPU recurrence is associated with a phase shift between initial and final states. → The properties of this phase shift are studied for the self-focussing NLS equation. → This phase shift is a previously-unremarked feature of the FPU growth-return cycle. → We anticipate its wide significance as an essential feature of related dynamics in other systems.

cultivo

Directory of Open Access Journals (Sweden)

M. García-Ulloa

2004-01-01

Full Text Available Se evaluó el crecimiento de juveniles (2.77 g de peso promedio de la tilapia Oreochromis aureus (Steindachner, cultivados con diferentes raciones alimenticias bajo condiciones experimentales de laboratorio. Los tratamientos consistieron en el suplemento alimenticio de 6, 8 y 10% del peso de la biomasa total, los cuales fueron estudiados por triplicado en peceras de vidrio de 113 L de capacidad, ajustando una densidad inicial de 25 peces por acuario. El ensayo tuvo una duración de 35 días, y se realizaron biometrías (peso húmedo cada 7 días. El crecimiento específico no mostró diferencias significativas (P > 0.05 entre los tratamientos, registrando un promedio de 5.45%/d. Sin embargo, la conversión alimenticia y utilización del alimento obtenida para el grupo del 6% sugieren una mejor eficiencia en el aprovechamiento del alimento

Mineral composition of durum wheat grain and pasta under increasing atmospheric CO2 concentrations.

Science.gov (United States)

Beleggia, Romina; Fragasso, Mariagiovanna; Miglietta, Franco; Cattivelli, Luigi; Menga, Valeria; Nigro, Franca; Pecchioni, Nicola; Fares, Clara

2018-03-01

The concentrations of 10 minerals were investigated in the grain of 12 durum wheat genotypes grown under free air CO 2 enrichment conditions, and in four of their derived pasta samples, using inductively coupled plasma mass spectrometry. Compared to ambient CO 2 (400ppm; AMB), under elevated CO 2 (570ppm; ELE), the micro-element and macro-element contents showed strong and significant decreases in the grain: Mn, -28.3%; Fe, -26.7%; Zn, -21.9%; Mg, -22.7%; Mo, -40.4%; K, -22.4%; and Ca, -19.5%. These variations defined the 12 genotypes as sensitive or non-sensitive to ELE. The pasta samples under AMB and ELE showed decreased mineral contents compared to the grain. Nevertheless, the contributions of the pasta to the recommended daily allowances remained relevant, also for the micro-elements under ELE conditions (range, from 18% of the recommended daily allowance for Zn, to 70% for Mn and Mo). Copyright © 2017 Elsevier Ltd. All rights reserved.

Aportaciones al estudio reológico de pastas y morteros de cemento portland

Directory of Open Access Journals (Sweden)

Miranda, J.

2000-03-01

Full Text Available The concrete could be considered as a thick solid particles suspension in fine particles suspension. The rhealogy of the last one influences very hardly the concrete behaviour, so that the importance to realize an study concerning the mortars and pastes rheology. The first objective of this work has been to determine the more adequated rheometer to characterize this kind of samples, considering the difficulty of the rheologic study of high concentration suspensions who tends towards the development of shear phenomena in the walls of the sensor system. Between the equipments with placa-placa sensor, coaxial cylinders and helicoidal band shaker, the first ones were discarded due to the high relationship between particle diameter and measure cavity that makes de viscose properties scarcely repetitive, whereas the last set doesn´t present this problem, in view of which we choose to use it to the obtention of rheologic properties of the samples studied. Secondly, we have try to describe the viscose behaviour of different pastes and mortars with different agregates and relations water/cement. For this purpose some sweeping of shake speed were realized as well as tests at constant speed, relating the viscosity evolution with the setting time. The analyse of the rheologic behaviour is affected by the fact of applying a shake that conduces to the system break who tends towards to be structured during the setting time. This specificity concerning the time, joined with the heterogeneity of the samples, makes difficult to obtain results with a good repeatability.

El hormigón se puede considerar como una suspensión de partículas sólidas gruesas en una suspensión de partículas finas. La reología de esta última influye sustancialmente sobre el comportamiento del hormigón, de ahí la importancia de realizar un estudio sobre la reología de pastas y morteros. El primer objetivo de este trabajo ha consistido en determinar el tipo de re

The postprandial glucose response to some varieties of commercially available gluten-free pasta: a comparison between healthy and celiac subjects.

Science.gov (United States)

Bacchetti, T; Saturni, L; Turco, I; Ferretti, G

2014-11-01

The objective of the present paper is to evaluate the post-prandial response to some varieties of gluten free (GF) pasta that are commonly consumed in Italy. The glycaemic responses were compared with a glucose standard in healthy subjects and gluten-free diet celiac subjects. Subjects were served portions of the test foods and a standard food (glucose), on separate occasions, each containing 50 g available carbohydrates. Capillary blood glucose was measured from finger-prick samples in fasted subjects and at 15, 30, 45, 60, 90 and 120 minutes after the consumption of each test food. For each type of pasta, the glycaemic index (GI) was calculated by expressing the incremental area under the blood glucose curve as a percentage of each subject's average incremental area under the blood glucose curve (AUC) for the standard food. Gluten free pasta exhibited a range of GI values from 46 to 66. The glycaemic load (GL) and glycaemic profile (GP) were also calculated. A higher GI value was observed in pasta containing rice flour as the main ingredient. Lower values were observed in pasta obtained using corn or a mixture of corn and rice flour as the main ingredients. The results were confirmed in celiac subjects. The information presented in this paper may be useful in helping celiac people to select low-GI pasta.

Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound.

Science.gov (United States)

Pasqualone, Antonella; Gambacorta, Giuseppe; Summo, Carmine; Caponio, Francesco; Di Miceli, Giuseppe; Flagella, Zina; Marrese, Pier Paolo; Piro, Gabriella; Perrotta, Carla; De Bellis, Luigi; Lenucci, Marcello Salvatore

2016-12-15

A study was carried out to produce functional pasta by adding bran aqueous extract (BW) and bran oleoresin (BO) obtained using ultrasound and supercritical CO2, respectively, or a powdery lyophilized tomato matrix (LT). The bioactive compounds, hydrophilic and lipophilic antioxidant activity (HAA and LAA) in vitro, were evaluated. BW supplementation did not improve antioxidant activity, whilst LT pasta showed unconventional taste and odor. BO pasta had good levels of tocochromanols (2551μg/100g pasta f.w.) and carotenoids (40.2μg/100g pasta f.w.), and the highest HAA and LAA. The oleoresin altered starch swelling and gluten network, as evidenced by scanning electron microscopy, therefore BO pasta had structural characteristics poor compared with the control (4.8% vs. 3.2% cooking loss), although this difference did not affect significantly overall sensory judgment (74 vs. 79 for BO and control, respectively). BO supplementation was most effective for increasing antioxidant activity without jeopardizing pasta quality. Copyright © 2016 Elsevier Ltd. All rights reserved.

PASTA DE GESSO COM INCORPORAÇÃO DE RESÍDUO DE GESSO E ADITIVO RETARDADOR DE PEGA

OpenAIRE

TROVAO, A. P. M.

2012-01-01

A utilização do gesso pela construção civil gera um grande volume de resíduos, no entanto é um material que apresenta propriedades que o torna altamente competitivo no mercado. A principal causa da geração desse resíduo é o rápido endurecimento das pastas. A incorporação de resíduo de gesso às pastas provoca a aceleração no processo de endurecimento, podendo gerar maior volume de resíduos. Essa dissertação teve como objetivo buscar a forma de incorporação do resíduo às pastas de gesso para re...

Microbiological Quality of Raw Dried Pasta from the German Market, with Special Emphasis on Cronobacter Species.

Science.gov (United States)

Akineden, Ömer; Murata, Kristina Johanna; Gross, Madeleine; Usleber, Ewald

2015-12-01

The microbiological quality of 132 dried pasta products available on the German market, originating from 11 different countries, was studied. Sample materials included soft or durum wheat products, some of which produced with other ingredients such as eggs, spices, or vegetables. Parameters included hygiene indicators (aerobic plate count, mold count, the presence of Enterobacteriaceae) and pathogenic/toxinogenic bacterial species (Salmonella spp., Staphylococcus aureus, presumptive Bacillus cereus, and Cronobacter spp.). The overall results of hygiene parameters indicated a satisfactory quality. Salmonella was not found in any sample. Three samples were positive for S. aureus (10(2) to 10(4) colony forming unit (CFU)/g). Presumptive B. cereus at levels of 10(3) to 10(4) CFU/g were detected in 3 samples. Cronobacter spp. were isolated from 14 (10.6%) products. Of these, 9 isolates were identified as C. sakazakii, 2 each as C. turicensis and C. malonaticus, and 1 as C. muytjensii. The isolates were assigned to 9 multilocus sequence typing (MLST) sequence types and to 14 different PFGE profiles. Although pasta products are typically cooked before consumption, some consumers, and children in particular, may also eat raw pasta as nibbles. Raw pasta seems to be a relevant source of exposure to dietary Cronobacter spp., although health risks are probably restricted to vulnerable consumers. High numbers of presumptive B. cereus as found in some samples may be a risk after improper storage of cooked pasta products because toxinogenic strains are frequently found within this species. © 2015 Institute of Food Technologists®

Stochasticity thresholds in the Fermi-Pasta-Ulam model

Energy Technology Data Exchange (ETDEWEB)

Callegari, B [Ferrara Univ. (Italy). Ist. di Matematica; Carotta, M C; Ferrario, C [Ferrara Univ. (Italy). Ist. di Fisica; Lo Vecchio, G [Ferrara Univ. (Italy). Ist. di Fisica; Gruppo Nazionale di Struttura della Materia, Ferrara (Italy)); Galgani, L [Milan Univ. (Italy). Ist. di Fisica; Milan Univ. (Italy). Ist. di Matematica)

1979-12-11

The authors consider the celebrated model of Fermi, Pasta and Ulam and give a numerical estimate for its thresholds of stochasticity, thus determining a critical energy as a function of the frequency of the corresponding oscillators. The results turn out to be qualitatively similar to those already obtained for a chain of particles with nearest-neighbour Lennard-Jones interaction potential.

Stochasticity thresholds in the Fermi-Pasta-Ulam model

International Nuclear Information System (INIS)

Callegari, B.; Galgani, L.; Milan Univ.

1979-01-01

The authors consider the celebrated model of Fermi, Pasta and Ulam and give a numerical estimate for its thresholds of stochasticity, thus determining a critical energy as a function of the frequency of the corresponding oscillators. The results turn out to be qualitatively similar to those already obtained for a chain of particles with nearest-neighbour Lennard-Jones interaction potential. (author)

Microwave Pasteurization of Cooked Pasta: Effect of Process Parameters on Texture and Quality for Heat-and-Eat and Ready-to-Eat Meals.

Science.gov (United States)

Joyner Melito, Helen S; Jones, Kari E; Rasco, Barbara A

2016-06-01

Pasta presents a challenge to microwave processing due to its unique cooking requirements. The objective of this study was to determine the effects of microwave processing on pasta physicochemical and mechanical properties. Fettuccine pasta was parboiled for selected times, then pasteurized using a Microwave Assisted Pasteurization System and stored under refrigeration for 1 wk. Samples were analyzed using microscopy, mechanical testing, and chemical analyses after storage. While no significant differences were observed for free amylose among fresh samples, samples parboiled for ≤6 min had significantly higher free amylose, suggesting reduced starch retrogradation. Increased heat treatment increased degree of protein polymerization, observed in microstructures as increased gluten strand thickness and network density. Firmness and extensibility increased with increased parboil time; however, extension data indicated an overall weakening of microwave-treated pasta regardless of total cooking time. Overall, microwave pasteurization was shown to be a viable cooking method for pasta. © 2016 Institute of Food Technologists®

Topological analysis of nuclear pasta phases

Science.gov (United States)

Kycia, Radosław A.; Kubis, Sebastian; Wójcik, Włodzimierz

2017-08-01

In this article the analysis of the result of numerical simulations of pasta phases using algebraic topology methods is presented. These considerations suggest that some phases can be further split into subphases and therefore should be more refined in numerical simulations. The results presented in this article can also be used to relate the Euler characteristic from numerical simulations to the geometry of the phases. The Betti numbers are used as they provide finer characterization of the phases. It is also shown that different boundary conditions give different outcomes.

Hyperons in the nuclear pasta phase

Science.gov (United States)

Menezes, Débora P.; Providência, Constança

2017-10-01

We have investigated under which conditions hyperons (particularly Λ s and Σ-s ) can be found in the nuclear pasta phase. As the density and temperature are larger and the electron fraction is smaller, the probability is greater that these particles appear, but always in very small amounts. Λ hyperons only occur in gas and in smaller amounts than would occur if matter were homogeneous, never with abundancies above 10-5. The amount of Σ- in the gas is at least two orders of magnitude smaller and can be disregarded in practical calculations.

PARTIAL ARTICULAR SUPRASPINATUS TENDON AVULSION (PASTA) LESION. CURRENT CONCEPTS IN REHABILITATION

Science.gov (United States)

2016-01-01

ABSTRACT Rotator cuff pathology can contribute to shoulder pain and may affect the performance of sport activities, work, and activities of daily living. The partial articular supraspinatus tendon avulsion (PASTA) lesion represents a very common type of rotator cuff pathology seen in rehabilitation. When conservative treatment fails, surgery is generally required. Success of recovery depends on several factors, including: repair techniques, healing process related to timing, rehabilitation programs, and patient compliance with home exercises. To date, most treatment modalities and rehabilitation programs are based on clinical experience rather than scientific evidence. Therefore, the purpose of this clinical commentary is to provide an overview on the PASTA lesion, discuss the common treatment approaches adopted to date and to propose a rehabilitation program based on the available scientific evidence. Level of Evidence 5 PMID:27274431

Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta.

Science.gov (United States)

Diantom, Agoura; Carini, Eleonora; Curti, Elena; Cassotta, Fabrizio; D'Alessandro, Alessandro; Vittadini, Elena

2016-03-15

A multi-analytical and multi-dimensional approach was used to investigate the effect of moisture and gluten on physico-chemical properties of shelf-stable ready to eat (RTE) pasta. Moisture and frozen water contents were not affected by formulation nor storage time. Hardness and retrograded amylopectin significantly increased during storage in all samples, more markedly in pasta with the lowest moisture content. Higher amounts of water and gluten reduced pasta hardening and contributed to control RTE pasta quality. (1)H FID became steeper in all samples during storage, but no effect of high moisture and gluten levels was observed on the mobility of these protons. Three proton T2 populations were observed (population C, population D and population E). Population C and D were not resolved during all storage. (1)H T2 relaxation time of the most abundant population (population E) shifted to shorter times and the amount of protons increased during storage, more importantly in the samples with lower moisture and gluten content. Copyright © 2015 Elsevier Ltd. All rights reserved.

Aves acuáticas del estero El Salado, Puerto Vallarta, Jalisco

Directory of Open Access Journals (Sweden)

Fabio Germán Cupul Magaña

2015-06-01

Full Text Available El estero El Salado es un cuerpo costero único en la región de Bahía de Banderas, México, que se encuentra sometido a la fuerte presión del crecimiento urbano de la ciudad de Puerto Vallarta, Jalisco. Su evaluación como hábitat para la avifauna acuática puede contribuir al establecimiento de las bases técnicas para la toma de decisiones acertadas en el diseño de estrategias de conservación y explotación de sus hábitats. Con este fin, de junio de 1996 a mayo de 1997, se realizó una visita mensual al estero. En cada visita se realizaron dos transectos de 250 m de largo, de la boca a la cabeza del estero, de acuerdo al método modificado del censo de transecto en banda. Se determinaron 28 especies de aves acuáticas y se contabilizaron 1,304 individuos. De acuerdo con su presencia a lo largo del año, se registraron 16 especies residentes, 11 residentes de invierno y una migratoria. Los resultados ponen de manifiesto la importancia de la zona como espacio de sustentación alimenticia, de descanso y de anidación para aves acuáticas temporales y residentes.

Use of natural compounds to improve the microbial stability of Amaranth-based homemade fresh pasta.

Science.gov (United States)

Del Nobile, M A; Di Benedetto, N; Suriano, N; Conte, A; Lamacchia, C; Corbo, M R; Sinigaglia, M

2009-04-01

A study on the use of natural antimicrobial compounds to improve the microbiological stability of refrigerated amaranth-based homemade fresh pasta is presented in this work. In particular, the antimicrobial activity of thymol, lemon extract, chitosan and grapefruit seed extract (GFSE) has been tested against mesophilic and psychrotrophic bacteria, total coliforms, Staphylococcus spp., yeasts and moulds. A sensory analysis on both fresh and cooked pasta was also run. Results suggest that chitosan and GFSE strongly increase the microbial acceptability limit of the investigated spoilage microorganisms, being the former the most effective. Thymol efficiently reduces the growth of mesophilic bacteria, psychrotrophic bacteria and Staphylococcus spp., whereas it does not affect, substantially, the growth cycle of total coliforms. Lemon extract is the less effective in preventing microbial growth. In fact, it is able to delay only total mesophilic and psychrotrophic bacterial evolution. From a sensorial point of view no significant differences were recorded between the control samples and all the types of loaded amaranth-based pasta.

Cold pasta phase in the extended Thomas-Fermi approximation

Science.gov (United States)

Avancini, S. S.; Bertolino, B. P.

2015-10-01

In this paper, we aim to obtain more accurate values for the transition density to the homogenous phase in the nuclear pasta that occurs in the inner crust of neutron stars. To that end, we use the nonlinear Walecka model at zero temperature and an approach based on the extended Thomas-Fermi (ETF) approximation.

Cold pasta phase in the extended Thomas–Fermi approximation

International Nuclear Information System (INIS)

Avancini, S.S.; Bertolino, B.P.

2015-01-01

In this paper, we aim to obtain more accurate values for the transition density to the homogenous phase in the nuclear pasta that occurs in the inner crust of neutron stars. To that end, we use the nonlinear Walecka model at zero temperature and an approach based on the extended Thomas–Fermi (ETF) approximation. (author)

Pengaruh Cara Kematian Ikan Dan Tahapan Penurunan Kondisi Kesegaran Ikan Terhadap Kualitas Pasta Ikan Gurami (Osphronemous Gouramy)

OpenAIRE

Nugroho, Danuar Adi; Darmanto, YS; Romadhon, -

2014-01-01

Cara kematian ikan dapat mempengaruhi kualitas produk olahannya sehingga diperlukan bahan baku dengan tingkat kesegaran tertentu untuk menghasilkan bahan baku produk olahan yang baik. Salah satu produk olahan tersebut adalah pasta ikan. Tujuan dari penelitian ini adalah mengetahui pengaruh cara kematian dan penurunan kesegaran ikan yang berbeda terhadap kualitas pasta ikan gurami (Osphronemus gouramy). Rancangan percobaan yang digunakan pada penelitian utama adalah eksperimental laboratories ...

Efectos del uso de diferentes fuentes de fosfatos sobre la capacidad de retención de agua (cra) y las características de textura de una salchicha.

OpenAIRE

Arango Mejía Claudia María; Restrepo Molina Diego Alonso

2002-01-01

Teniendo en cuenta las ventajas y características favorables que aporta el uso de los fosfatos en la elaboración de los productos cárnicos de pasta fina, y la gran variedad de fuentes de estos que se encuentran en el mercado actualmente; se evaluaron tres marcas comerciales de Tripolifosfato de Sodio; que para efectos del trabajo se denominaron X, Y y Z; en dos dosificaciones diferentes (0.35% y 0.5% de la pasta fresca), dando lugar a 6 tratamientos con Tripolifosfato y un tratamiento testigo...

Desplazamientos del terreno producidos por una mina metálica subterránea

OpenAIRE

Laín Huerta, Carlos; Laín Huerta, Ricardo; Ramírez Oyanguren, Pedro

2010-01-01

En este artículo se presentan los resultados del modelo numérico bidimensional realizado para analizar los desplazamientos producidos por una mina metálica subterránea de cámaras y pilares, con recuperación de pilares mediante relleno con pasta. Este tipo de modelos numéricos mineros requiere como información de entrada, además de la geometría del yacimiento y de los huecos, un conjunto de datos geomecánicos que se deben determinar en laboratorio e "in situ", tanto para los macizos de roca y ...

EXPRESSÃO DE GENES DE MEDIADORES CITOTÓXICOS POR CMSP TRATADAS COM PASTAS ENDODÔNTICAS INDICADAS PARA DENTES DECÍDUOS

OpenAIRE

Brenda Lanza Nakashima

2015-01-01

Pastas iodoformadas (PI) e a base de hidróxido de cálcio (PH) são empregadas na pulpectomia de dentes decíduos, complementando a ação antimicrobiana do preparo químico mecânico e favorecendo o reparo tecidual. Essas pastas ocupam e permanecem por um período de tempo ao longo do canal radicular, entrando em contato com a região periapical e tecidos adjacentes, tornando-se o objetivo deste estudo quantificar a expressão relativa de genes de toxicidade manifestados pelas pastas, de forma a avali...

Nuclear pasta in hot dense matter and its implications for neutrino scattering

Science.gov (United States)

Roggero, Alessandro; Margueron, Jérôme; Roberts, Luke F.; Reddy, Sanjay

2018-04-01

The abundance of large clusters of nucleons in neutron-rich matter at subnuclear density is found to be greatly reduced by finite-temperature effects when matter is close to β equilibrium, compared to the case where the electron fraction is fixed at Ye>0.1 , as often considered in the literature. Large nuclei and exotic nonspherical nuclear configurations called pasta, favored in the vicinity of the transition to uniform matter at T =0 , dissolve at a relatively low temperature Tu as protons leak out of nuclei and pasta. For matter at β equilibrium with a negligible neutrino chemical potential we find that Tuβ≃4 ±1 MeV for realistic equations of state. This is lower than the maximum temperature Tmaxβ≃9 ±1 MeV at which nuclei can coexist with a gas of nucleons and can be explained by a change in the nature of the transition to uniform matter called retrograde condensation. An important new finding is that coherent neutrino scattering from nuclei and pasta makes a modest contribution to the opacity under the conditions encountered in supernovas and neutron star mergers. This is because large nuclear clusters dissolve at most relevant temperatures, and at lower temperatures, when clusters are present, Coulomb correlations between them suppress coherent neutrino scattering off individual clusters. Implications for neutrino signals from galactic supernovas are briefly discussed.

Effect of the inclusion of dry pasta by-products at different levels in the diet of typical Italian finishing heavy pigs: Performance, carcass characteristics, and ham quality.

Science.gov (United States)

Prandini, A; Sigolo, S; Moschini, M; Giuberti, G; Morlacchini, M

2016-04-01

The effect of pasta inclusion in finishing pig diets was evaluated on growth performance, carcass characteristics, and ham quality. Pigs (144) were assigned to 4 diets with different pasta levels: 0 (control, corn-based diet), 30, 60, or 80%. Pigs fed pasta had greater (linear, PPasta increased (quadratic, PPasta decreased (linear, Ppasta. Pasta could be considered as an ingredient in the diet for typical Italian finishing heavy pigs. Copyright © 2015 Elsevier Ltd. All rights reserved.

Pasta quality as impacted by the type of flour and starch and the level of egg addition.

Science.gov (United States)

Saleh, Mohammed; Al-Ismail, Khalid; Ajo, Radwan

2017-10-01

This study investigated the effects of substituting wheat flour with fractions of different starch types and egg levels on pasta quality. First order mixture response surface model was used where the effects of various starch types and egg levels on pasta quality were evaluated. Coefficients of estimation were determined and fractional contribution of wheat, starch type and egg levels were evaluated. Egg levels negatively (p egg level from 33 to 0%. Flow behavior index of treatments solution with various fractions of starch types and egg level ranged from 0.34 to 1.42 and was significantly (p cooked pasta quality including firmness, stickiness, cooking loss, and water uptake, keeping with consumer acceptability through varying starch type and egg level. Results show that flour and starch type and egg level interaction play significant role in pasta blends formulation. Moreover, substitution of wheat flour with acorn, native or modified corn and potato starches fractions, as well as with lupine, rice, tapioca, and stabilized rice bran flours would have significant effects on the physical properties and acceptability of various cereal products. For instance, the use of rice bran in potentially developed products would enhance the consumption of whole grain foods, resulting in improved intake of fiber and other healthy components. © 2016 Wiley Periodicals, Inc.

Efectos del uso de diferentes fuentes de fosfatos sobre la capacidad de retención de agua (cra y las características de textura de una salchicha.

Directory of Open Access Journals (Sweden)

Arango Mejía Claudia María

2002-06-01

Full Text Available Teniendo en cuenta las ventajas y características favorables que aporta el uso de los fosfatos en la elaboración de los productos cárnicos de pasta fina, y la gran variedad de fuentes de estos que se encuentran en el mercado actualmente; se evaluaron tres marcas comerciales de Tripolifosfato de Sodio; que para efectos del trabajo se denominaron X, Y y Z; en dos dosificaciones diferentes (0.35% y 0.5% de la pasta fresca, dando lugar a 6 tratamientos con Tripolifosfato y un tratamiento testigo. Se determinó su efecto sobre la capacidad de retención de agua, medida en términos de mermas y purgas de una salchicha y sobre las características de textura, medida en términos de dureza y mordida del producto final.

Physical Activity through Sustainable Transport Approaches (PASTA): a study protocol for a multicentre project.

Science.gov (United States)

Gerike, Regine; de Nazelle, Audrey; Nieuwenhuijsen, Mark; Panis, Luc Int; Anaya, Esther; Avila-Palencia, Ione; Boschetti, Florinda; Brand, Christian; Cole-Hunter, Tom; Dons, Evi; Eriksson, Ulf; Gaupp-Berghausen, Mailin; Kahlmeier, Sonja; Laeremans, Michelle; Mueller, Natalie; Orjuela, Juan Pablo; Racioppi, Francesca; Raser, Elisabeth; Rojas-Rueda, David; Schweizer, Christian; Standaert, Arnout; Uhlmann, Tina; Wegener, Sandra; Götschi, Thomas

2016-01-07

Only one-third of the European population meets the minimum recommended levels of physical activity (PA). Physical inactivity is a major risk factor for non-communicable diseases. Walking and cycling for transport (active mobility, AM) are well suited to provide regular PA. The European research project Physical Activity through Sustainable Transport Approaches (PASTA) pursues the following aims: (1) to investigate correlates and interrelations of AM, PA, air pollution and crash risk; (2) to evaluate the effectiveness of selected interventions to promote AM; (3) to improve health impact assessment (HIA) of AM; (4) to foster the exchange between the disciplines of public health and transport planning, and between research and practice. PASTA pursues a mixed-method and multilevel approach that is consistently applied in seven case study cities. Determinants of AM and the evaluation of measures to increase AM are investigated through a large scale longitudinal survey, with overall 14,000 respondents participating in Antwerp, Barcelona, London, Örebro, Rome, Vienna and Zurich. Contextual factors are systematically gathered in each city. PASTA generates empirical findings to improve HIA for AM, for example, with estimates of crash risks, factors on AM-PA substitution and carbon emissions savings from mode shifts. Findings from PASTA will inform WHO's online Health Economic Assessment Tool on the health benefits from cycling and/or walking. The study's wide scope, the combination of qualitative and quantitative methods and health and transport methods, the innovative survey design, the general and city-specific analyses, and the transdisciplinary composition of the consortium and the wider network of partners promise highly relevant insights for research and practice. Ethics approval has been obtained by the local ethics committees in the countries where the work is being conducted, and sent to the European Commission before the start of the survey. The PASTA website

Time-dependent Hartree-Fock approach to nuclear ``pasta'' at finite temperature

Science.gov (United States)

Schuetrumpf, B.; Klatt, M. A.; Iida, K.; Maruhn, J. A.; Mecke, K.; Reinhard, P.-G.

2013-05-01

We present simulations of neutron-rich matter at subnuclear densities, like supernova matter, with the time-dependent Hartree-Fock approximation at temperatures of several MeV. The initial state consists of α particles randomly distributed in space that have a Maxwell-Boltzmann distribution in momentum space. Adding a neutron background initialized with Fermi distributed plane waves the calculations reflect a reasonable approximation of astrophysical matter. This matter evolves into spherical, rod-like, and slab-like shapes and mixtures thereof. The simulations employ a full Skyrme interaction in a periodic three-dimensional grid. By an improved morphological analysis based on Minkowski functionals, all eight pasta shapes can be uniquely identified by the sign of only two valuations, namely the Euler characteristic and the integral mean curvature. In addition, we propose the variance in the cell density distribution as a measure to distinguish pasta matter from uniform matter.

Un método numérico-estadístico para determinar el volumen elemental representativo (VER) de la pasta de cemento en la medición de la difusividad

OpenAIRE

Zhang, M. Z.; Ye, G.; van Breugel, K.

2010-01-01

La difusividad del hormigón depende de su microestructura a numerosas escalas, desde nanómetros hasta milímetros, por lo que se precisa de técnicas multiescala para representar este parámetro. Junto con el principio de homogeneización, uno de los métodos multiescala más habituales es el volumen elemental representativo (VER). El objeto de este estudio era establecer un procedimiento que permitiera determinar el VER necesario para calcular la difusividad de la pasta de cemento, basándose en un...

Inulin-enriched pasta improves intestinal permeability and modifies the circulating levels of zonulin and glucagon-like peptide 2 in healthy young volunteers.

Science.gov (United States)

Russo, Francesco; Linsalata, Michele; Clemente, Caterina; Chiloiro, Marisa; Orlando, Antonella; Marconi, Emanuele; Chimienti, Guglielmina; Riezzo, Giuseppe

2012-12-01

Apart from the intestinal environment, inulin induces physiological effects, which includes a reduction in glucose and lipid concentrations and modulation of gastrointestinal motility through the release of different peptides. We hypothesized that inulin-enriched pasta may also improve small intestine permeability in relation to zonulin and glucagon-like peptide 2 (GLP-2) levels in healthy young subjects. Twenty healthy, young male volunteers completed a randomized, double-blind crossover study consisting of a 2-week run-in period and two 5-week study periods (11% inulin-enriched or control pasta), with an 8-week washout period in between. The intestinal barrier function was assessed by lactulose-mannitol excretion in urine. Zonulin values and GLP-2 release were evaluated by enzyme-linked immunosorbent assay. In the inulin group, the urinary lactulose recovery was significantly lower than the other 2 groups. There were no significant differences in urinary mannitol levels between groups. Accordingly, the lactulose-mannitol excretion ratio was significantly decreased in the inulin-enriched pasta group compared with the other 2 groups. The inulin-enriched pasta group had significantly lower zonulin serum values and significantly higher GLP-2 basal values when compared with the baseline and control pasta groups. The dietary use of inulin-enriched pasta preserves intestinal mucosal barrier functioning and modulates circulating levels of zonulin and GLP-2, suggesting that prebiotics could be used in the prevention of gastrointestinal diseases and metabolic disorders. Copyright © 2012 Elsevier Inc. All rights reserved.

Acute effect of sorghum flour-containing pasta on plasma total polyphenols, antioxidant capacity and oxidative stress markers in healthy subjects: A randomised controlled trial.

Science.gov (United States)

Khan, Imran; Yousif, Adel M; Johnson, Stuart K; Gamlath, Shirani

2015-06-01

It has been previously reported that pasta containing wholegrain sorghum flour exhibits high content of polyphenols and antioxidant capacity and hence might enhance antioxidant status and reduce markers of oxidative stress in vivo; however no clinical studies have yet been reported. Therefore, the present study assessed the effect of pasta containing red or white wholegrain sorghum flour on plasma total polyphenols, antioxidant capacity and oxidative stress markers in humans. The study was registered with the Australian New Zealand Clinical Trials Registry (ACTRN: 12612000324819). In a randomised crossover design, healthy subjects (n = 20) consumed three test meals of control pasta (CP), 30% red sorghum pasta (RSP) or 30% white sorghum pasta (WSP), 1-2 wk apart. The test meals were consumed as breakfast after an overnight fast. Blood samples were obtained at fasting and 2 h after consumption and analysed for total polyphenols, antioxidant capacity, superoxide dismutase (SOD) activity, protein carbonyl and 8-isoprostanes. Compared to baseline, the 2 h post-prandial levels following the RSP meal of plasma polyphenols, antioxidant capacity and SOD activity were significantly (P pasta containing red wholegrain sorghum flour enhanced antioxidant status and improved markers of oxidative stress in healthy subjects. Copyright © 2014 Elsevier Ltd and European Society for Clinical Nutrition and Metabolism. All rights reserved.

Thermal response of a Fermi-Pasta-Ulam chain with Andersen thermostats

NARCIS (Netherlands)

D'Ambrosio, Federico; Baiesi, Marco

2017-01-01

The linear response to temperature variations is well characterised for equilibrium systems but a similar theory is not available, for example, for inertial heat conducting systems, whose paradigm is the Fermi-Pasta-Ulam (FPU) model driven by two different boundary temperatures. For models of

Determinación del calor de fraguado de cemento por icrocalorimetría

Directory of Open Access Journals (Sweden)

Liliana Girlado G.

2010-07-01

Full Text Available Se determina el calor de fraguado del cemento Río Claro tipo III (Río Claro, Antioquia, Colombia por microcalorimetría de conducción de calor; así como también los efectos de la glucosa y de la sacarosa en el proceso de fraguado de este material. Al emplear 0,15 y 0,05% ( % en peso de estos aditivos en la preparación de las pastas, se observan retardos considerables en el fraguado de las mismas. Los aditivos también modifican el calor de fraguado: la pasta libre de estos presenta un valor de 38,03 J/g en tanto que la adición de glucosa y sacarosa producen valores menores, excepto en el caso de la sacarosa al 0,05% donde se observa un efecto térmico de 55.80 J/s,

Discrete breathers in a two-dimensional Fermi-Pasta-Ulam lattice

International Nuclear Information System (INIS)

Butt, Imran A; Wattis, Jonathan A D

2006-01-01

Using asymptotic methods, we investigate whether discrete breathers are supported by a two-dimensional Fermi-Pasta-Ulam lattice. A scalar (one-component) two-dimensional Fermi-Pasta-Ulam lattice is shown to model the charge stored within an electrical transmission lattice. A third-order multiple-scale analysis in the semi-discrete limit fails, since at this order, the lattice equations reduce to the (2 + 1)-dimensional cubic nonlinear Schroedinger (NLS) equation which does not support stable soliton solutions for the breather envelope. We therefore extend the analysis to higher order and find a generalized (2 + 1)-dimensional NLS equation which incorporates higher order dispersive and nonlinear terms as perturbations. We find an ellipticity criterion for the wave numbers of the carrier wave. Numerical simulations suggest that both stationary and moving breathers are supported by the system. Calculations of the energy show the expected threshold behaviour whereby the energy of breathers does not go to zero with the amplitude; we find that the energy threshold is maximized by stationary breathers, and becomes arbitrarily small as the boundary of the domain of ellipticity is approached

Impact of boiling on free and bound phenolic profile and antioxidant activity of commercial gluten-free pasta.

Science.gov (United States)

Rocchetti, Gabriele; Lucini, Luigi; Chiodelli, Giulia; Giuberti, Gianluca; Montesano, Domenico; Masoero, Francesco; Trevisan, Marco

2017-10-01

Cooking by boiling dry pasta could have varying degrees of influence on nutritional and functional components. In the present study, its effect on total phenolic content and antioxidant capacity, as well as on the comprehensive profile of free and bound phenolics, was investigated in six commercial gluten-free (GF) pasta products. Overall, the heat treatment caused a significant reduction (Pphenolic content as well as FRAP reducing power and ORAC radical scavenging, with significant differences among the pasta samples considered. The highest values were recorded in free phenolic fraction remaining in black rice (41mggallic acid equivalents100g -1 and 25mmolTrolox Equivalents100g -1 ) and quinoa (24mggallic acid equivalents100g -1 and 14mmolTrolox Equivalents100g -1 ) cooked GF pasta. Significant correlations (Pphenolics and both the antioxidant capacity assays performed. UHPLC-ESI/QTOF-MS mass profiling allowed confirming the spectrophotometric results, while identifying the amount of free and bound fractions. Among phenolic classes, lignans exhibited the highest decrease during the cooking process, followed by stilbenes and flavonoids. However, phenolic acids and other phenolics showed the highest stability. Furthermore, cooking by boiling strongly lowered the bound-to-free ratio of phenolic compounds, by an averaged factor ranging from 14-folds for flavonoids to 5-folds for other classes of phenolics. Copyright © 2017 Elsevier Ltd. All rights reserved.

Efecto del proceso de fritura a vacío sobre la calidad de un pasabocas de mango (Manguifera indica L.

Directory of Open Access Journals (Sweden)

Rafael Humberto Villamizar V

2012-01-01

Full Text Available El consumo cada vez más creciente de pasabocas ha estimulado la búsqueda de procesos para mejorar su calidad. En este estudio se evaluó el comportamiento de los parámetros de calidad de un pasabocas frito hecho con mango (Manguifera indica L., utilizando vacío sobre una pasta elaborada con ese fruto. El proceso de fritura se realizó aplicando diferentes presiones de vacío (0.4, 0.5, 0.6 bar, temperaturas (100, 110 y 120 °C y tiempos (30, 45, 60, 75 y 90 seg. Los resultados mostraron que el vacío mejora las características de calidad del producto ya que los contenidos de grasa y humedad fueron muy bajos, la actividad de agua fue menor, la textura fue adecuada para las exigencias del mercado y el color presentó cambios muy pequeños en relación con los de la pasta. El mejor tratamiento fue 0.5 bar de presión, 110 °C de temperatura y 90 seg de inmersión.

La técnica tradicional del estuco "a fuego"

OpenAIRE

Gonzalez Yunta, Francisco; González Cortina, Mariano; Lasheras Merino, Félix

2010-01-01

Dentro de las diferentes técnicas de acabados de paramentos que tradicionalmente se han ejecutado con mortero de cal destaca, por su dificultad, la realización del estuco a fuego. En su elaboración se empleaban morteros y pastas de cal con aditivos como pigmentos y jabones vegetales; con la aplicación final de una plancha metálica a una elevada temperatura se creaba una terminación continua que imitaba las piedras naturales. A pesar de que dichos acabados se han utilizado profusamente e...

PRODUCTOS NATURALES COMO ESTIMULADORES DEL SISTEMA INMUNOLÓGICO DE Litopenaeus vannamei, INFECTADO CON Vibrio parahaemolyticus

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Nelson Pe\\u00F1a-Navarro

2013-01-01

Full Text Available El objetivo de este trabajo fue determinar la respuesta inmunológica de Litopenaeus vannamei con manano-oligosacáridos (T1, ajo (T2 y un compuesto de extractos de plantas (T3 después de ser infectados con Vibrio parahaemolyticus. Se realizaron dos bioensayos con una duración de seis (1x106 UFC y catorce (3x106 UFC días en el Centro de Investigación en Ciencias del Mar y Limnología de la Universidad de Costa Rica durante el 2011. Para esta investigación se extrajeron 120 camarones para cada periodo experimental de fincas ubicadas en la Península de Nicoya. Al finalizar la dosificación de los productos se evaluó la ganancia de peso y la conversión alimenticia. Luego de la infección con V. parahaemolyticus se realizaron hemogramas, coagulación, bacteriología de hemolinfa y mortalidad acumulada. Los parámetros inmunológicos no mostraron diferencias estadísticas (P>0,05 entre tratamientos en ningún periodo, sin embargo a los seis días T1 mostró los mejores resultados con 41,07x105 hemocitos/ml; una coagulación de 34,40 s y 4,44x103 UFC/ ml. En el periodo de catorce días T2 obtuvo los mejores valores (55,76x105 hemocitos/ml; una coagulación de 34,20 s y15,4x103 UFC/ml. La mortalidad acumulada se presentó a las diez horas de inoculación, hubo menor cantidad de muertes en T1 y T3 (76,2% a los seis días, mientras que a los catorce días fue para T1 (93,2%. La ganancia de peso y la conversión alimenticia resultaron con diferencias estadísticas (P<0,05 solo para el bioensayo que se extendió por seis días, donde T2 presentó una biomasa de 54,3 g, un incremento en la ganancia de peso de 19,3% y una conversión alimenticia de 1,4.

LIFE CYCLE ASSESSMENT AND HAZARD ANALYSIS AND CRITICAL CONTROL POINTS TO THE PASTA PRODUCT

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Yulexis Meneses Linares

2016-10-01

Full Text Available The objective of this work is to combine the Life Cycle Assessment (LCA and Hazard Analysis and Critical Control Points (HACCP methodologies for the determination of risks that the food production represents to the human health and the ecosystem. The environmental performance of the production of pastas in the “Marta Abreu” Pasta Factory of Cienfuegos is assessed, where the critical control points determined by the biological dangers (mushrooms and plagues and the physical dangers (wood, paper, thread and ferromagnetic particles were the raw materials: flour, semolina and its mixtures, and the disposition and extraction of them. Resources are the most affected damage category due to the consumption of fossil fuels.

Costumbres alimenticias a partir del encuentro cultural

OpenAIRE

Fajardo de Monroy, Esperanza

1992-01-01

Los alimentos y el modo de obtenerlos se convierten tonto para el hombre como para otros seres vivos en cuestión primordial. Para el hombre primitivo la ingestión de alimentos estuvo asociada a creencias animísticas. El alimento tenía una virtud mágica por eso debía ingerirse como algo que, además de su aporte nutritivo, tenía un valor ritual, protector y benéfico o dañado según las circunstancias.

Phenolic profile and fermentation patterns of different commercial gluten-free pasta during in vitro large intestine fermentation.

Science.gov (United States)

Rocchetti, Gabriele; Lucini, Luigi; Chiodelli, Giulia; Giuberti, Gianluca; Gallo, Antonio; Masoero, Francesco; Trevisan, Marco

2017-07-01

The fate of phenolic compounds, along with short-chain fatty acids (SCFAs) production kinetics, was evaluated on six different commercial gluten-free (GF) pasta samples varying in ingredient compositions, focussing on the in vitro faecal fermentation after the gastrointestinal digestion. A general reduction of both total phenolics and reducing power was observed in all samples, together with a substantial change in phenolic profile over 24h of faecal fermentation, with differences among GF pasta samples. Flavonoids, hydroxycinnamics and lignans degraded over time, with a concurrent increase in low-molecular-weight phenolic acids (hydroxybenzoic acids), alkylphenols, hydroxybenzoketones and tyrosols. Interestingly, discriminant analysis also identified several alkyl derivatives of resorcinol as markers of the changes in phenolic profile during in vitro fermentation. Furthermore, degradation pathways of phenolics by intestinal microbiota have been proposed. Considering the total SCFAs and butyrate production during the in vitro fermentation, different fermentation kinetics were observed among GF pasta post-hydrolysis residues. Copyright © 2017 Elsevier Ltd. All rights reserved.

SIMULAÇÃO COMPUTACIONAL PARA PRODUÇÃO DE PASTA DIAMANTADA

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Elaine Cristina Gonçalves Moreira

2011-06-01

Full Text Available O presente trabalho objetiva analisar o processo de produção de Pasta Diamantada, avaliando o número de operadores e máquinas, tempos de produção, alocação de atividades, dentre outros parâmetros importantes para avaliar a dinâmica do sistema e suas regras operacionais. O método utilizado tem por base a técnica de Simulação Computacional Estocástica de Eventos Discretos em virtude das variadas fontes de incertezas e da complexidade operacional relacionada ao processo de produção de Pasta Diamantada. O modelo conceitual deste sistema foi construído a partir da técnica IDEF-SIM e traduzido para o software Arena® 12 Rockwell Automation. O modelo de Simulação elaborado permitiu representar diversos cenários com considerável rapidez e flexibilidade, necessários à implantação da empresa ABRASDI. Este método permitiu identificar problemas e oportunidades de melhoria no processo, antes do início das linhas de produção. As principais medidas de desempenho avaliadas foram a taxa de utilização de operadores e o lead time do processo, considerando como restrições o custo da Pasta Diamantada, a qualidade do produto e o tempo total de produção. Os resultados obtidos a partir das análises demonstram que alguns cenários podem ser considerados ideais, dependendo das necessidades da empresa, tendo em vista que consideráveis ganhos podem ser obtidos com algumas mudanças de parâmetros.

Validación del cuestionario de Salud Eduactiva

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José Miguel García Ramírez

2017-02-01

Full Text Available Resumen: En el ámbito universitario el estrés y el burnout, acompañados de una falta de actividad física y de una dieta alimenticia adecuada actúan contra la salud y bienestar psicológico de su alumnado. Este estudio adapta y valida un cuestionario para evaluar y prevenir el deterioro de la salud y el bienestar psicológico subjetivo del alumnado de la Universidad de Granada, a partir del cuestionario istas21 (Moncada, Llorens, Navarro y Kristensen, 2005 y la escala de flow (Jackson y Eklund, 2002. También se adapta y propone un modelo de intervención a partir del Modelo Circumplejo de las Emociones (Russel, 1978 y el Modelo Bidimensional del Bienestar Subjetivo en el Trabajo (Bakker y Oerlemans, 2011 para reducir el estrés y el burnout en estudiantes. Validation of the Active Educational Health Questionnarie Abstract: In the university context, stress and burnout, accompanied by a lack of physical activity and a proper diet are detrimental to the health and psychological well-being of the students. This study adapts and validates a questionnaire to evaluate and prevent the deterioration of the health and subjective psychological well-being of the students of the University of Granada, using the istas21 questionnaire (Moncada, Llorens, Navarro and Kristensen, 2005 and the flow scale (Jackson and Eklund, 2002. It also adapts and proposes an intervention model based on the Circumplex Model of Emotions (Russell, 1978 and the Two-Dimensional Model of Work-Related Subjective Well-Being (Bakker and Oerlemans, 2011 to reduce stress and burnout in students.

Clero catedralicio y consumo de chocolate en el Burgos del Setecientos

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Francisco José Sanz de la Higuera

2014-10-01

Full Text Available La distribución y el consumo de chocolate invadieron, como una «fiebre» persistente, la cultura material y las prácticas alimenticias en el Setecientos. Las viviendas castellanas se dotaron, de manera creciente, de chocolateras y mancerinas, en las cuales verter el ansiado y nutritivo chocolate. El cacao llegaba, con más o menos prodigalidad, a las lonjas y tiendas de las ciudades y a las alacenas y despensas de las viviendas. Los clérigos no fueron ajenos a ese proceso e incluso protagonizaron una problemática colectiva, la del Cabildo catedralicio, con el objetivo manifiesto –preñado en muchas ocasiones de ansiedad y de tirantez con la empresa suministradora y con las autoridades municipales y estatales– de conseguir una logística sostenible de la materia prima, el cacao, para sus hogares.

Perubahan warna basis akrilik setelah penggunaan pasta pembersih gigitiruan rosella (The changes of acrylic base color after using roselle pasta denture cleanser)

OpenAIRE

Evan G. Tunggal; Moh. Dharmautama; Eri H. Jubhari

2015-01-01

This clinical experimental study was aimed to determine the effect of roselle denture cleanser paste usage on acrylic base color degradation. Acrylic base color degradation was assessed by providing roselle denture cleanser to 5 subjects to be used every day. In month 3, 6 and 9, data collection were performed by a professional photographer and assessed by CIELab system. Data were analyzed using Wilcoxon and friedman two ways. Acrylic base color, before and after pasta using, show...

Aditivos para hormigones, morteros y pastas. Normativa: clasificación y definiciones

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Gaspar-Tébar, Demetrio

1985-12-01

Full Text Available In this work, classification and definitions of the additives used to produce concretes, mortars and plasters which base is cement, aim and application field of the UNE 83-200-84 norm (edited on December 1984 elaborated by Working Group n.º 2 "Additives" of the IRANOR Technical Commission n.º 83 "Concretes", are studied. On another hand, it is carried out a study of the normative and of the documents related with the classification and the definitions of the additives of international feature, so as those of advanced technology countries.

En el presente artículo se estudia la clasificación y definiciones de los aditivos que se utilizan en la fabricación de hormigones, morteros y pastas hechos a base de cementos, objeto y campo de aplicación de la norma UNE 83-200-84 (editada en diciembre de 1984, elaborada por el Grupo de Trabajo n.º 2 "Aditivos" de la Comisión Técnica n.º 83 "Hormigón" del IRANOR. Por otra parte, se realiza un estudio de la normativa y documentos relacionados con la clasificación y definiciones de los aditivos de carácter internacional, así como de los países de tecnología avanzada.

Pembuatan Pasta Gigi Katekin Teh Hijau dan Uji Daya Hambat terhadap Bakteri Streptococcus Mutans dan Lactobascillus Ascidopillus

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Fajriani Fajriani

2015-06-01

Peracikan formula dan pembuatan pasta gigi katekin teh hijau dilakukan sesuai hasil uji KHM (MIC. Pasta gigi katekin teh hijau ini dilakukan pengukuran kadar total flavonoid dan total polifenol, selanjutnya pengukuran uji daya hambat pasta gigi katekin teh hijau dilakukan dengan metode difusi menggunakan well (sumuran sebagai reservoar sampel uji terhadap bakteri streptococus mutans dan lactobacilus acidophilus. Hasil diperoleh prodak pasta gigi katekin teh hijau dengan kandungan kadar flavonoid 77% dan kadar polifenol 41%, sedangkan hasil uji diameter hambatan pasta gigi katekin teh hijau terhadap bakteri streptococcus mutans 17,2 mm dan bakteri lactobacillus acidophilus 19,6 mm. Hasil ini menunjukkan bahwa prodak katekin teh hijau ini sangat efektif digunakan sehari-hari sebagai perawatan gigi dan juga sebagai antibakteri kariogenik.   Making Green Tea Catechin Toothpaste and Inhibition Test Against Streptococcus Mutans and Acidophilus Lactobaccilus. The manufacture of this toothpaste is motivated by the desire of researchers to facilitate the public to use natural ingredients of green tea catechins whose result effectiveness against cariogenic bacteria was directly tested inhibition. This study is to find the right formula composition for greentea catechins toothpaste based on the result of the inhibition properties of greentea cathecins against tostreptococcus mutans dan lactobacillus acidophilus. The manufacture of greentea catechins toothpaste was after making catechins extracts and testing minimal inhibition concentration (MIC and minimal bactericidal concentration (MBC using liquid dilution method. The toothpaste was then made according to the result of MIC. The toothpaste’s flavonoid and polyphenol total contain was measured; then the inhibition property of the toothpaste to was measured using diffusion method with wells as the sample reservoar for streptococus mutans dan lactobacilus acidophilus. It is found that the toothpaste contains

Gyroid Phase in Nuclear Pasta

International Nuclear Information System (INIS)

Nakazato, Ken'ichiro; Oyamatsu, Kazuhiro; Yamada, Shoichi

2009-01-01

Nuclear matter is considered to be inhomogeneous at subnuclear densities that are realized in supernova cores and neutron star crusts, and the structures of nuclear matter change from spheres to cylinders, slabs, cylindrical holes, and spherical holes as the density increases. In this Letter, we discuss other possible structures, that is, gyroid and double-diamond morphologies, which are periodic bicontinuous structures discovered in a block copolymer. Utilizing the compressible liquid drop model, we show that there is a chance of gyroid appearance near the transition point from a cylinder to a slab and the volume fraction at this point is also similar for nuclear and polymer systems. Although the five shapes listed initially have been long thought to be the only major constituents of so-called nuclear pasta at subnuclear densities, our findings imply that this belief needs to be reconsidered.

Neutrino diffusion in the pasta phase matter within the Thomas-Fermi approach

Energy Technology Data Exchange (ETDEWEB)

Furtado, U.J.; Avancini, S.S. [Universidade Federal de Santa Catarina, Departamento de Fisica, CFM, CP. 476, Florianopolis - SC (Brazil); University of Coimbra, CFisUC, Department of Physics, Coimbra (Portugal); Marinelli, J.R.; Martarello, W. [Universidade Federal de Santa Catarina, Departamento de Fisica, CFM, CP. 476, Florianopolis - SC (Brazil); Providencia, C. [University of Coimbra, CFisUC, Department of Physics, Coimbra (Portugal)

2016-09-15

The behaviour and properties of neutrinos in non-uniform nuclear matter, surrounded by electrons and other neutrinos are studied in the protoneutron star early stage characterized by trapped neutrinos. The nuclear matter itself is modelled by a relativistic mean-field approach, and models with both constant couplings and density-dependent couplings are considered. The so-called nuclear pasta phases at sub-saturation densities, described using the Thomas-Fermi approximation and solved in a Wigner-Seitz cell, are included in the calculation. We obtain the neutrino total cross section and mean free path, taking into account scattering and absorption processes and we compare the final results obtained with different parametrizations. The solution for this problem is important for the understanding of neutrino diffusion in a newly born neutron star after a supernovae explosion. It is shown that the pasta phase will increase the neutrino mean free path by as much as an order of magnitude, therefore contributing for shorter emission time-scales. (orig.)

Neutrino diffusion in the pasta phase matter within the Thomas-Fermi approach

International Nuclear Information System (INIS)

Furtado, U.J.; Avancini, S.S.; Marinelli, J.R.; Martarello, W.; Providencia, C.

2016-01-01

The behaviour and properties of neutrinos in non-uniform nuclear matter, surrounded by electrons and other neutrinos are studied in the protoneutron star early stage characterized by trapped neutrinos. The nuclear matter itself is modelled by a relativistic mean-field approach, and models with both constant couplings and density-dependent couplings are considered. The so-called nuclear pasta phases at sub-saturation densities, described using the Thomas-Fermi approximation and solved in a Wigner-Seitz cell, are included in the calculation. We obtain the neutrino total cross section and mean free path, taking into account scattering and absorption processes and we compare the final results obtained with different parametrizations. The solution for this problem is important for the understanding of neutrino diffusion in a newly born neutron star after a supernovae explosion. It is shown that the pasta phase will increase the neutrino mean free path by as much as an order of magnitude, therefore contributing for shorter emission time-scales. (orig.)

Índice de mortalidad en cultivo del camarón gigante de agua dulce (Macrobrachium rosenbergii en estanques seminaturales en Loreto, Perú

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Norma Arana Flores

2013-12-01

Full Text Available El objetivo del presente trabajo fue evaluar el índice de mortalidad en un cultivo del camarón gigante de agua dulce (Macrobrachium rosenbergii; para ello se acondicionaron 1000 post larvas con peso y longitud promedio de 0,2 g y 2 cm, respectivamente, en un estanque de tierra de 200m2 de espejo de agua, a una densidad de siembra de 5 ind/m2, el alimento suministrado fue de tipo extruzado con 35% PB para el primer mes; posteriormente se suministró una ración con 32% PB hasta el final, la frecuencia alimenticia fue de 3 veces/día los dos primeros meses, reajustándose a 2 veces/día los dos siguientes meses; la tasa alimenticia varió entre 13 y 3,5%; las evaluaciones biométricas se realizaron cada 10 días. Los parámetros limnológicos como temperatura, transparencia, OD, pH, CO2 y dureza se registraron cada 15 días. Los índices de crecimiento aplicados fueron ganancia de peso, ganancia de longitud, ICAA, TCE y supervivencia. Los resultados registran una ganancia en peso y longitud de 27,24 g y 12,37 cm; el incremento de peso y longitud diario en promedio fue de 0,23 g y 0,12cm; ICAA 3,30, TCE 3,59%; sobrevivencia 95%, índice de mortalidad 5%. El análisis limnológico registró variaciones mínimas que no influenciaron negativamente sobre el crecimiento y sobrevivencia de los camarones; la correlación entre el peso y longitud registra una relación positiva, con un nivel de correlación muy buena.

Índice de mortalidad en cultivo del camarón gigante de agua dulce (Macrobrachium rosenbergii en estanques seminaturales en Loreto, Perú

Directory of Open Access Journals (Sweden)

Norma Arana Flores

2013-12-01

Full Text Available El objetivo del presente trabajo fue evaluar el índice de mortalidad en un cultivo del camarón gigante de agua dulce (Macrobrachium rosenbergii; para ello se acondicionaron 1000 post larvas con peso y longitud promedio de 0,2 g y 2 cm, respectivamente, en un estanque de tierra de 200m2 de espejo de agua, a una densidad de siembra de 5 ind/m2, el alimento suministrado fue de tipo extruzado con 35% PB para el primer mes; posteriormente se suministró una ración con 32% PB hasta el final, la frecuencia alimenticia fue de 3 veces/día los dos primeros meses, reajustándose a 2 veces/día los dos siguientes meses; la tasa alimenticia varió entre 13 y 3,5%; las evaluaciones biométricas se realizaron cada 10 días. Los parámetros limnológicos como temperatura, transparencia, OD, pH, CO2 y dureza se registraron cada 15 días. Los índices de crecimiento aplicados fueron ganancia de peso, ganancia de longitud, ICAA, TCE y supervivencia. Los resultados registran una ganancia en peso y longitud de 27,24 g y 12,37 cm; el incremento de peso y longitud diario en promedio fue de 0,23 g y 0,12cm; ICAA 3,30, TCE 3,59%; sobrevivencia 95%, índice de mortalidad  5%. El análisis limnológico registró variaciones mínimas que no influenciaron negativamente sobre el crecimiento y sobrevivencia de los camarones; la correlación entre el peso y longitud registra una relación positiva, con un nivel de correlación muy buena.

Modulational instability and the Fermi-Pasta-Ulam recurrence

International Nuclear Information System (INIS)

Janssen, P.A.E.M.

1981-01-01

The long-time behavior of the modulational instability of the nonlinear Schroedinger equation is investigated. Linear stability analysis shows that a finite amplitude uniform wave train is unstable to infinitesimal modulational perturbations with sufficiently long wavelengths while it is stable for perturbations with short wavelengths. Near the threshold for instability, the long-time behavior of the unstable modulation is obtained by means of the multiple time scale technique. As a result, the Fermi--Pasta--Ulam recurrence is rediscovered, in agreement with recent experiments and with a numerical solution of the problem at hand

FORMULASI PASTA GIGI BERBAHAN AKTIF EKSTRAK DAUN SIRIH HITAM SEBAGAI ANTIMIKROBA PENYEBAB RADANG GUSI (GINGIVITIS DAN GIGI BERLUBANG (CARIES

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Fajar Prasetya

2012-12-01

Full Text Available This study aims to obtain a formula toothpaste preparations with active ingredient is extracts of black betel leaf which effectively kills microbes cause inflammation of the gums (gingivitis and tooth perforated (caries. The active ingredient is obtained by performing maceration followed by fractionation of the extract. Test of antimicrobial activity against microorganisms Streptococcus mutans & Candida albicans using the diffusion method, which will get an effective concentration to be used for toothpaste formulations with active ingredient is black betel leaf. Then continued with the test and evaluation of the effectiveness of the final dosage form of toothpaste preparations. Obtained from the test concentration of 20% n-hexane extract fraction of black betel leaf have the greatest antimicrobial power against Streptococcus mutans and Candida albicans. And after optimization of the base, obtained the good mass forming of toothpaste with base PGA (Pulvis Gummi Arabica at concentration of 30%. Key words: antimicrobial activity, tooth paste, black betel leaf, formulations   ABSTRAK Penelitian ini bertujuan untuk memperoleh formula sediaan pasta gigi berbahan aktif ekstrak sirih hitam yang efektif membunuh mikroba penyebab radang gusi (gingivitis dan gigi berlubang (caries. Bahan aktif diperoleh dengan cara melakukan maserasi yang dilanjutkan dengan fraksinasi dari ekstrak tersebut. Uji aktivitas antimikroba terhadap mikroorganisme Streptococcus mutans & Candida albican menggunakan metode difusi, yang mana akan didapatkan konsentrasi efektif yang akan digunakan untuk formulasi pasta gigi berbahan aktif sirih hitam. Dilanjutkan dengan uji efektivitas dan evaluasi sediaan akhir berupa sediaan pasta gigi. Dari pengujian tersebut diperoleh konsentrasi 20% ekstrak fraksi n-heksana daun sirih hitam mempunyai daya antimikroba paling besar terhadap Streptococcus mutans dan Candida albican. Dan setelah dilakukan optimasi basis, didapatkan penggunaan basis

Consumer attitudes toward new pasta products in Iran market: A qualitative and quantitative study

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Shahrzad Aghaei

2018-02-01

Full Text Available Developed food production lines recently have built factories for novel products to find a position in the market faster, although innovation is still expensive and risky. This study focuses on con-tributors who persuade consumers to purchase new pasta products in Tehran, and tries to determine the correlation among the criteria. This is conducted from the market experts’ view points along with a blend of grounded theory and DEMATEL. The results indicate that quality, price, packag-ing, promotion, phantasm and place parameters enhance new pasta pictures on customers’ buying decision making. According to experts, quality and price are the most influential factors and promo-tion and phantasm are completely ineffective. In addition, cultural parameters, especially local reci-pes as well as customers’ palate are important in this process.

Transcatheter pledget-assisted suture tricuspid annuloplasty (PASTA) to create a double-orifice valve.

Science.gov (United States)

Khan, Jaffar M; Rogers, Toby; Schenke, William H; Greenbaum, Adam B; Babaliaros, Vasilis C; Paone, Gaetano; Ramasawmy, Rajiv; Chen, Marcus Y; Herzka, Daniel A; Lederman, Robert J

2018-02-06

Pledget-assisted suture tricuspid valve annuloplasty (PASTA) is a novel technique using marketed equipment to deliver percutaneous trans-annular sutures to create a double-orifice tricuspid valve. Tricuspid regurgitation is a malignant disease with high surgical mortality and no commercially available transcatheter solution in the US. Two iterations of PASTA were tested using trans-apical or trans-jugular access in swine. Catheters directed paired coronary guidewires to septal and lateral targets on the tricuspid annulus under fluoroscopic and echocardiographic guidance. Guidewires were electrified to traverse the annular targets and exchanged for pledgeted sutures. The sutures were drawn together and knotted, apposing septal and lateral targets, creating a double orifice tricuspid valve. Twenty-two pigs underwent PASTA. Annular and chamber dimensions were reduced (annular area, 10.1 ± 0.8 cm 2 to 3.8 ± 1.5 cm 2 (naïve) and 13.1 ± 1.5 cm 2 to 6.2 ± 1.0 cm 2 (diseased); septal-lateral diameter, 3.9 ± 0.3 mm to 1.4 ± 0.6 mm (naïve) and 4.4 ± 0.4 mm to 1.7 ± 1.0 mm (diseased); and right ventricular end-diastolic volume, 94 ± 13 ml to 85 ± 14 ml (naïve) and 157 ± 25 ml to 143 ± 20 ml (diseased)). MRI derived tricuspid regurgitation fraction fell from 32 ± 12% to 4 ± 5%. Results were sustained at 30 days. Pledget pull-through force was five-fold higher (40.6 ± 11.7N vs 8.0 ± 2.6N, P PASTA reduces annular dimensions and tricuspid regurgitation in pigs. It may be cautiously applied to selected patients with severe tricuspid regurgitation and no options. This is the first transcatheter procedure, to our knowledge, to deliver standard pledgeted sutures to repair cardiac pathology. Published 2018. This article is a U.S. Government work and is in the public domain in the USA.

Efecto del proceso de fritura a vacío sobre la calidad de un pasabocas de mango (Manguifera indica L.

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Villamizar V Rafael Humberto

2012-03-01

Full Text Available El consumo cada vez más creciente de pasabocas ha estimulado la búsqueda de procesos para mejorar su calidad. En este estudio se evaluó el comportamiento de los parámetros de calidad de un pasabocas frito hecho con mango (Manguifera indica L., utilizando vacío sobre una pasta elaborada con ese fruto. El proceso de fritura se realizó aplicando diferentes presiones de vacío (0.4, 0.5, 0.6 bar, temperaturas (100, 110 y 120 °C y tiempos (30, 45, 60, 75 y 90 seg. Los resultados mostraron que el vacío mejora las características de calidad del producto ya que los contenidos de grasa y humedad fueron muy ba- jos, la actividad de agua fue menor, la textura fue adecuada para las exigencias del mercado y el color presentó cambios muy pequeños en relación con los de la pasta.  El mejor tratamiento fue 0.5 bar de presión, 110 ºC de temperatura y 90 seg de inmersión.

Symmetry analysis of the high-order equations for the description of the Fermi – Pasta – Ulam problem

International Nuclear Information System (INIS)

Kudryashov, N A; Volkov, A K

2017-01-01

Recently some new nonlinear equations for the description of the Fermi – Pasta – Ulam problem have been derived. The main aim of this work is to use the symmetry test to investigate these equations. We consider equations for the description of the α and α + β Fermi – Pasta – Ulam model. We find the infinitesimal operators and Lie groups, admitted by the equations. Using the groups we find the self-similar variables as well as the reductions to the ordinary differential equations. Some exact solutions are also constructed. (paper)

Grupos avicaptores del Tardiglaciar : las aves de Berroberria

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C. Diez Fernandez-Lomana

1995-01-01

Full Text Available En este artículo presentamos un estudio sobre marcas de cortes en aves de Berroberria. Los restos proceden de un nivel Magdaleniense superior final datable mediante C14 y con la ayuda de estudios palinológicos y arqueológicos. Los restos avianos pertenecen a la especie Lagopus mutus (perdiz nival y evidencian la caza de esta especie por grupos humanos. El estudio realizado plantea la existencia de poblaciones que recurrían a la caza de aves en épocas del año concretas, las cuales desarrollaron una estrategia de descuartizamiento primario en el lugar de caza y de descarnación en la cavidad. La ausencia de restos avianos quemados, y la minuciosidad en el desmembramiento y deshuesado, implican una búsqueda de carne aviar para un consumo no inmediato. Se postula un acopio de carne, con técnicas de secado y ahumado, para ulteriores necesidades alimenticias, ligadas al encarecimiento de los recursos durante el invierno. Las especies avianas presentes aportan algunas notas sobre las consiciones climáticas que imperaban en la zona.

LC-HRMS for Characterizing Durum Wheat Pasta Production Variability and Consumer Overall Liking.

Science.gov (United States)

Lambertini, Francesca; Cavanna, Daniele; Catellani, Dante; Vigni, Mario Li; Durante, Caterina; D'Alessandro, Alessandro; Suman, Michele

2018-03-01

Semolina pasta represents one of the most important dishes in Italian cuisine worldwide. Italy is the leader in its production and, recently, the worldwide diffusion of its production has begun to grow tremendously. The perceived quality of a food product, such as pasta, is a key feature that allows a company to increase and maintain the competitive advantage of a specific brand. The overall flavor perception of the consumer, therefore, has become as important as other key quality factors such as texture and color; thus, the food industry needs to meet consumer expectations and needs the tools to objectively "measure" the quality of food products. Untargeted fingerprinting by means of coupling LC with high-resolution MS (HRMS) has been well received within the analytical community, and different studies exploiting this approach for the characterization of high-value food products have recently been reported in the literature. In the present work, a tentative application of the sensomics approach to cluster analysis of semolina pasta obtained using different production conditions was developed to objectively define target molecules that correlate with consumer overall liking of an industrial standard product. Principal component analysis of chemical and physical testing, GC-MS, LC-HRMS, and sensory data were performed with the aim of identifying the main parameters to discern similarities and differences among samples and clustering them according to these features. The correlation between analytical data and compounds related to sensory data was further investigated, and lastly, a partial least-squares regression model for the prediction of consumer overall liking was reported.

Multivariable Analysis of Gluten-Free Pasta Elaborated with Non-Conventional Flours Based on the Phenolic Profile, Antioxidant Capacity and Color.

Science.gov (United States)

Camelo-Méndez, Gustavo A; Flores-Silva, Pamela C; Agama-Acevedo, Edith; Bello-Pérez, Luis A

2017-12-01

The phenolic compounds, color and antioxidant capacity of gluten-free pasta prepared with non-conventional flours such as chickpea (CHF), unripe plantain (UPF), white maize (WMF) and blue maize (BMF) were analyzed. Fifteen phenolic compounds (five anthocyanins, five hydroxybenzoic acids, three hydroxycinnamic acids, one hydroxyphenylacetic acid and one flavonol) were identified in pasta prepared with blue maize, and 10 compounds were identified for samples prepared with white maize. The principal component analysis (PCA) led to results describing 98% of the total variance establishing a clear separation for each pasta. Both the proportion (25, 50 and 75%) and type of maize flour (white and blue) affected the color parameters (L*, C ab *, h ab and ΔE* ab ) and antioxidant properties (DPPH, ABTS and FRAP methods) of samples, thus producing gluten-free products with potential health benefits intended for general consumers (including the population with celiac disease).

Biodisponibilidad de lisina en dos pastas de soya con diferente nivel de actividad ureásica en pollos de engorda

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Arturo Cortes Cuevas

2014-01-01

Full Text Available Para conocer la biodisponi bilidad de lisina para pollos de dos pastas de soya (PSA y PSB, con diferente actividad ureásica (AU 0.11 y 0.17 unidades de incremento de pH, se realizó el presente experimento. Se utili zaron 210 pollitos Ross de 1 a 21 días de edad, los cuales se distribuyeron al azar en 7 tratamientos con tres repetici ones. Los tratamientos fueron: 1 dieta basal sorgo-soya-ajonjolí (deficiente en lisina, 2 dieta basal + 0.0 5% de L-lisina, 3 dieta basal+0.10% de L-lisina, 4 dieta basal+0.05% de lisina a partir de PSA, 5 dieta basal+0.10% de lisina a partir de PSA, 6 dieta basal+0.05% de lisina a partir de PSB y 7 dieta basal+0.10% de lisina a partir de PSB. Los resultados de crecimiento, se explicaron mediante la ecuación de regresión lineal múltiple, con los datos de ganancia de peso, consumos de lisina sintética o consumos de lisina a partir de las pastas de soya fue Y= 375 .419 + 0.0378 X1 + 0.0366 X2 + 0.0376 X3; en donde X1 correspondió a la complementación con L-lisina, X2 con la PS A (con adición de cascarilla cruda y X3 con la PSB (con adición de cascarilla cocida. Al comparar la pendiente de la pasta de soya A o B, con la obtenida con L-lisina (100%, se tuvieron biodisponibilidades de lisina de 97 y 99 % p ara las pastas de soya A y B respectivamente. Estos resultados indican que la AU de la pasta de soya afecta la biod isponibilidad de lis ina; a mayor actividad ureásica, menor es la disponibilidad.

Experimental Demonstration of the Fermi-Pasta-Ulam Recurrence in a Modulationally Unstable Optical Wave

International Nuclear Information System (INIS)

Van Simaeys, G.; Emplit, Ph.; Haelterman, M.

2001-01-01

Through a detailed spectral analysis of the propagation of square-shaped laser pulses in optical fibers, we provide the experimental demonstration of the Fermi-Pasta-Ulam recurrence phenomenon in modulationally unstable optical waves ruled by the nonlinear Schroedinger equation

High amounts of broccoli in pasta-like products: nutritional evaluation and sensory acceptability

NARCIS (Netherlands)

Silva, E.; Gerritsen, L.; Dekker, M.; Linden, van der E.; Scholten, E.

2013-01-01

Pasta and noodles were enriched with concentrations of broccoli powder (BP) up to 30% (v/v). To ensure the benefits from the broccoli nutrients, their leakage during cooking should be prevented. Such leakage is determined by the microstructure. In a previous study we have shown that the

The PASTA chip for the silicon micro strip sensor of the PANDA MVD

Energy Technology Data Exchange (ETDEWEB)

Riccardi, Alberto; Brinkmann, Kai-Thomas; Di Pietro, Valentino; Quagli, Tommaso; Schnell, Robert; Zaunick, Hans-Georg [II. Physikalisches Institut, Justus-Liebig-Universitaet, Giessen (Germany); Ritman, James; Stockmanns, Tobias; Zambanini, Andre [Forschungszentrum Juelich (Germany); Rivetti, Angelo; Rolo, Manuel [INFN Sezione di Torino (Italy); Collaboration: PANDA-Collaboration

2016-07-01

In the Micro Vertex Detector, which is the innermost detector of PANDA, there are two different types of sensors: hybrid pixel and double sided micro strips. My work is focused on the development of the ASIC readout for the strips, which in the PANDA experiment must cope with a hit rate up to 50 kHz per channel. The energy loss measurement of the particles crossing the silicon sensor is obtained by implementing the Time over Threshold technique. The first PASTA (PANDA Strip ASIC) prototype is based on a Time to Digital Converter with an analog clock interpolator which combines good time resolution with a low power consumption. A full size chip was developed in a 0.11μ m CMOS technology and delivered in Autumn 2015. It features 64 channels with both analog and digital parts, a digital global controller, LVDS drivers and integrated bias. In the presentation, an overview of PASTA and the results of the first tests is presented.

Implantación de un sistema de gestión de la seguridad y salud en el trabajo según OHSAS 18001 en un planta de fabricación y envasado de pasta seca.

OpenAIRE

Marco-Famoux, Cristina

2012-01-01

El trabajo se basa en un caso real, un centro industrial donde se produce y envasa pasta seca, y que pertenece a un grupo empresarial de propiedad familiar dedicado a la venta y distribución de pastas alimentarias secas y platos preparados refrigerados a base de pasta fresca.

Caracterización de jamones adicionados con pastas residuales de la extracción mecánica de aceite de frutos secos

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Juan José Luna Guevara

2013-01-01

Full Text Available Los frutos secos contienen en su composición nutrientes y compuestos bioactivos que al ser consumidos en cantidades suficientes aportan beneficios a la salud. En este estudio se evaluó la influencia de la adición de pastas residuales (10 %, obtenidas de la extracción de aceite de nuez de Castilla (Juglans regia L., nuez pecanera (Carya illinoinensis (Wangenh. K. Koch, variedad Western Shley, y cacahuate (Arachis hypogaea, sobre la modificación de algunas características de textura, composición proximal, fisicoquímicas, microbiológicas y sensoriales en jamones cocidos. Los jamones estudiados fueron almacenados a 4 °C durante 21 días. Las pastas adicionadas a los jamones aumentaron de manera significativa (P≤0,05 el contenido de proteína, grasa y fibra total. Los jamones adicionados con pasta presentaron estructuras menos rígidas (P≤0,05. Los parámetros de color (L*, a* y b* de los jamones mostraron una ligera disminución durante el tiempo de almacenamiento, a excepción de los adicionados con nuez de Castilla que mostraron un mayor oscurecimiento. Las pastas de frutos secos contribuyeron significativamente (P≤ 0,05 a disminuir la vida de anaquel de los jamones. Sin embargo, el recuento de mohos y levaduras en los jamones fue menor a 10 UFC/g a los 21 días de almacenamiento. La aw y el pH disminuyeron significativamente (P≤0,05 y la sinéresis aumentó durante el almacenamiento. Los jamones adicionados con pastas residuales fueron sensorialmente bien aceptados con respecto al color, olor, sabor, apariencia y aceptabilidad general.

Volatile constituents and oxidative stability of virgin olive oils: influence of the kneading of olive-paste.

Directory of Open Access Journals (Sweden)

Lercker, G.

1999-02-01

Full Text Available La molienda de aceitunas, el batido de la pasta y la separación del aceite de oliva producen una serie de transformaciones en las características del aceite que posteriormente será extraído. Es sabido que la formación de distintos componentes del aroma del aceite derivan de reacciones oxidativas enzimáticas. El contacto entre el aceite y la pasta de aceitunas incrementa la lipolisis y la oxidación lipídica, debido a un incremento de la actividad de las lipasas presentes en la pasta y a una acción lipoxigenásica respectivamente. La elección de los parámetros tecnológicos está en relación directa con la futura estabilidad y las características organolépticas del aceite. En este trabajo se confirma la formación de tales compuestos evidenciándose la degradación oxidativa del aceite en relación al tiempo de batido empleado. Se demuestra también una pérdida de antioxidantes (componentes polares menores por efectos oxidatives en modo proporcional al tiempo de batido.

La molienda de aceitunas, el batido de la pasta y la separación del aceite de oliva producen una serie de transformaciones en las características del aceite que posteriormente será extraído. Es sabido que la formación de distintos componentes del aroma del aceite derivan de reacciones oxidativas enzimáticas. El contacto entre el aceite y la pasta de aceitunas incrementa la lipolisis y la oxidación lipídica, debido a un incremento de la actividad de las lipasas presentes en la pasta y a una acción lipoxigenásica respectivamente. La elección de los parámetros tecnológicos está en relación directa con la futura estabilidad y las características organolépticas del aceite. En este trabajo se confirma la formación de tales compuestos evidenciándose la degradación oxidativa del aceite en relación al tiempo de batido empleado. Se demuestra también una pérdida de antioxidantes (componentes polares menores por efectos oxidatives en modo

Shear viscosity and thermal conductivity of nuclear 'pasta'

International Nuclear Information System (INIS)

Horowitz, C. J.; Berry, D. K.

2008-01-01

We calculate the shear viscosity η and thermal conductivity κ of a nuclear pasta phase in neutron star crusts. This involves complex nonspherical shapes. We use semiclassical molecular dynamics simulations involving 40, 000 to 100, 000 nucleons. The viscosity η can be simply expressed in terms of the height Z* and width Δq of the peak in the static structure factor S p (q). We find that η increases somewhat, compared to a lower density phase involving spherical nuclei, because Z* decreases from form factor and ion screening effects. However, we do not find a dramatic increase in η from nonspherical shapes, as may occur in conventional complex fluids

Simulating pasta phases by molecular dynamics and cold atoms. Formation in supernovae and superfluid neutrons in neutron stars

International Nuclear Information System (INIS)

Watanabe, Gentaro

2010-01-01

In dense stars such as collapsing cores of supernovae and neutron stars, nuclear 'pasta' such as rod-like and slab-like nuclei are speculated to exist. However, whether or not they are actually formed in supernova cores is still unclear. Here we solve this problem by demonstrating that a lattice of rod-like nuclei is formed from a bcc lattice by compression. We also find that the formation process is triggered by an attractive force between nearest neighbor nuclei, which starts to act when their density profile overlaps, rather than the fission instability. We also discuss the connection between pasta phases in neutron star crusts and ultracold Fermi gases. (author)

EVALUACIÓN DE LAS PROPIEDADES DEL CAJARO (Phractocephalus hemiliopterus COMO POTENCIAL PARA LA OBTENCIÓN DE SURIMI Y PRODUCTOS DERIVADOS

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Indira Sotelo D

2008-12-01

Full Text Available Objetivo. Determinar el uso potencial de carne de Cajaro (Phractocephalus hemiliopterus, para la obtención de surimi y productos derivados. Materiales y métodos. Filetes de Cajaro fueron troceados y lixiviados con agua en relación 1:3, formando pasta base surimi con la cual se preparó kamaboko, sometiendo la pasta moldeada a vapor (60oC durante 15 min; y chikuwa donde la pasta en forma de rollo fue cocida a 80oC por 10 min. Se determinó la proteína total por método Kjeldahl, la capacidad de retención de agua (CRA y el análisis de perfil de textura (TPA. El contenido de humedad se determinó por método AOAC (985.14 y se evaluó la calidad de la proteína miofibrilar por electroforesis SDS-page. Resultados. El Cajaro presentó un contenido proteico de 17.90±0.79% b.h.; porcentaje de humedad de 81.65±2.2% b.h. y CRA de 66.25±3.53% b.h. Los productos derivados presentaron 18.66±1.35% b.h., de proteína total equivalente a la proteína miofibrilar, influyendo en la gelificación por aumento de la CRA con respecto al surimi. El TPA incrementó (á=0.05 en la masticabilidad de la pasta base (51.04 N.s con respecto al kamaboko (480.80 N.s, generando características cohesivas a los productos derivados, frente a características adhesivas de la pasta base. En la electroforesis se evidenció que la calidad de la miosina en productos derivados se conservó después de congelados, mientras que en filete y pasta base se deterioró. Conclusiones. La calidad de la proteína miofibrilar de Cajaro evidencia el potencial tecnológico que tiene esta especie del Amazonas, convirtiéndose en una oportunidad de negocio para obtención de productos tipo surimi de alto valor nutricional con calidad exportable.

The Fermi-Pasta-Ulam model: the birth of numerical simulation

OpenAIRE

De Tullio, Jacopo

2016-01-01

In May 1955 the Los Alamos Scientific Laboratory published the technical report “Studies of nonlinear problems” by E. Fermi, J. Pasta and S. Ulam in which, for the first time, a computer was used to perform an experiment through numerical simulations. The present paper surveys the history of the experiment, its unexpected outcomes, such as the so-called FPU paradox, and the related studies by some of the greatest mathematicians of the time, following them to the most recent results and discov...

Descripción histológica comparativa del desarrollo del sistema digestivo y visual de larvas de chame Dormitator latifrons (Pisces: Eleotridae

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Vanesa V López-López

2015-07-01

Full Text Available Se realizó la descripción del desarrollo de larvas de uno a seis días post-eclosión (dpe, para generar información que ayude a comprender la capacidad alimenticia en etapas tempranas. Las larvas se obtuvieron mediante la inducción hormonal de reproductores, utilizando implantes de análogos sintéticos de GnRH durante la temporada de septiembre-noviembre de 2010. Las muestras fueron incluídas en historesina y teñidas con hematoxilina-eosina. Una vez eclosionada, la larva presenta gran cantidad de vitelo que absorbe gradualmente (1° a 3° dpe. Al 4° dpe, existe una cavidad bucal abierta con estructuras dentales, en este estadio se ha completado el desarrollo ocular, que presenta pigmentación. Se observa la formación de las hendiduras branquiales y se diferencia el intestino en anterior y posterior y se distingue la presencia de vacuolas digestivas en el intestino anterior. En el 5° dpe, se observaron los paquetes de fibras musculares y se distinguió una estructura estomacal. En el 6° dpe, el páncreas, pliegues intestinales y membrana de borde de cepillo son visibles y se observaron partículas de alimento y bacterias dentro del intestino. En base a lo anterior, se concluye que las larvas de D. latifrons han desarrollado completamente el tracto digestivo y órganos asociados que le ayudarán a la búsqueda de alimento, entonces a partir del 4° dpe son capaces de iniciar la alimentación exógena.

ANÁLISIS EXPLORATORIO DE LOS ÁCIDOS GRASOS DEL ISAÑO (Tropaeolum tuberosum

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Rodrigo Ramallo Zamora

2005-01-01

Full Text Available Los tubérculos transformados en harina a partir de seis variedades domésticas de isaño (Tropaeolum tuberosum fueron analizados con el fin de explorar el perfil de ácidos grasos de sus lípidos y así conocer mejor sus cualidades nutricionales. Los resultados mostraron que las harinas de isaño contienen un balance muy interesante de ácidos grasos. Los perfiles fueron muy similares entre todas las variedades analizadas. Se observó un alto contenido de ácidos grasos poliinsaturados (70,8%, con una relación promedio insaturados/saturados de 3,0. La relación promedia linoleico/-linolénico fue de 2,2. Este valor se sitúa dentro del margen recomendado para una dieta saludable (<5. Sin embargo, cabe mencionar que el contenido de grasa de los tubérculos de isaño es bajo (<1% de la materia seca. Se debe analizar el contenido de grasa de las semillas del isaño, que podrían tener una concentración más importante de grasas. De todas maneras, los resultados son alentadores para la utilización de la planta de isaño como una fuente alimenticia.

ESTUDIO COMPARATIVO DE MODELOS DE GESTIÓN DEL PROCESO DE DESARROLLO DE PRODUCTOS ALIMENTICIOS

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G. Rossetti

2014-06-01

Full Text Available Debido al aumento de los productos ofrecidos en el mercado y a la reducción del tiempo de vida de los mismos, el Proceso de Desarrollo de Productos (PDP es considerado un proceso de negocio cada vez más importante para la competitividad de las empresas. Los productos deben gestionarse de modo que se introduzcan rápidamente en el mercado, satisfagan mejor las necesidades de los clientes, sean más fáciles de fabricar, resulten atractivos en el mercado y aseguren beneficios para las empresas. Desde el inicio del siglo XX, los principales estímulos del desarrollo de nuevos productos en el sector alimenticio se encuentran relacionados con el desarrollo e incorporación de innovación tecnológica. Actualmente, la evolución del PDP ocurre principalmente debido a la preocupación de las industrias en mejorar su desempeño económico, y al mismo tiempo aumentar la calidad de sus respectivos productos y atender las exigencias de los consumidores. A pesar de existir estudios que buscan estandarizar el desarrollo de productos alimenticios, la implementación de modelos de PDP es muy incipiente. El presente trabajo tiene como objetivo analizar los métodos desarrollados por distintos autores acerca del PDP orientado a la industria alimenticia (PDPA y establecer una comparación con el modelo general propuesto por Rozenfeld et al. (1. Entre los modelos actuales se destacan los siguientes: Fuller (2; Rudolph (3; Earle (4; Polignano y Drumond (5 y Penso (6. Dichos autores establecen secuencias de fases estructuradas que facilitan la comprensión y la realización del desarrollo de un nuevo producto en la industria de alimentos.

Vías de contaminación de la leche con esporas generadoras de gas butírico (clostridium) a partir del silaje consumido por las vacas lecheras

OpenAIRE

Nescier, I; Ramos, E; De María, M; Bonzi, E; Bonvin, C; Thomas, J

2015-01-01

La leche contaminada con esporas generadoras de gas butírico del género Clostridium genera defectos de hinchazón en los quesos de pasta dura y semidura. Uno de los principales causales es el consumo de silaje contaminado por las vacas lecheras. Se han asociado alteraciones en la salud de los animales, cuando el alimento que consume el rodeo lechero contiene alta carga de esporas. El objetivo de este trabajo fue analizar el grado de asociación entre: calidad del silo almacenado, extracción y d...

Behavior of Triticum durum Desf. arabinoxylans and arabinogalactan peptides during industrial pasta processing.

Science.gov (United States)

Ingelbrecht, J A; Verwimp, T; Grobet, P J; Delcour, J A

2001-04-01

Three industrial pasta processing lines for different products (macaroni, capellini and instant noodles) were sampled at three subsequent stages (semolina, extruded, and dried end products) in the process. Arabinoxylans (AX) and arabinogalactan peptides (AGP) were analyzed. Although very low endoxylanase activities were measured, the level of water-extractable AX (WE-AX) increased, probably because of mechanical forces. No change was observed in the level and structural characteristics of AGP. The WE-AX molecular weight (MW) profiles showed a very small shift toward lower MW profiles; those of AGP revealed no changes as a result of the production process. After separation of WE-AX and AGP, (1)H NMR analysis and gas chromatography of the alditol acetates obtained following hydrolysis, reduction, and acetylation revealed no changes in the arabinose substitution profile of the WE-AX samples during pasta processing. At optimal cooking times, WE-AX losses in the cooking water are small (maximally 5.9%). However, the loss of AGP is more pronounced (maximally 25.0%). Overcooking led to more losses of both components.

Exact compact breather-like solutions of two-dimensional Fermi-Pasta-Ulam lattice

International Nuclear Information System (INIS)

Sarkar, Ranja; Dey, Bishwajyoti

2006-01-01

We demonstrate that two-dimensional Fermi-Pasta-Ulam lattice support exact discrete compact breather-like solutions. We also find exact compact breather solutions of the same lattice in presence of long-range interaction with r -s dependence on the distance in the continuum limit. The usefulness of these solutions for energy localization and transport in various physical systems are discussed. (letter to the editor)

Effect of pasta in the context of low-glycaemic index dietary patterns on body weight and markers of adiposity: a systematic review and meta-analysis of randomised controlled trials in adults

Science.gov (United States)

Chiavaroli, Laura; Kendall, Cyril W C; Braunstein, Catherine R; Blanco Mejia, Sonia; Leiter, Lawrence A; Jenkins, David J A; Sievenpiper, John L

2018-01-01

Objective Carbohydrate staples such as pasta have been implicated in the obesity epidemic. It is unclear whether pasta contributes to weight gain or like other low-glycaemic index (GI) foods contributes to weight loss. We synthesised the evidence of the effect of pasta on measures of adiposity. Design Systematic review and meta-analysis using the Grading of Recommendations Assessment, Development, and Evaluation (GRADE) approach. Data sources MEDLINE, Embase, CINAHL and the Cochrane Library were searched through 7 February 2017. Eligibility criteria for selecting studies We included randomised controlled trials ≥3 weeks assessing the effect of pasta alone or in the context of low-GI dietary patterns on measures of global (body weight, body mass index (BMI), body fat) and regional (waist circumference (WC), waist-to-hip ratio (WHR), sagittal abdominal diameter (SAD)) adiposity in adults. Data extraction and synthesis Two independent reviewers extracted data and assessed risk of bias. Data were pooled using the generic inverse-variance method and expressed as mean differences (MDs) with 95% CIs. Heterogeneity was assessed (Cochran Q statistic) and quantified (I2 statistic). GRADE assessed the certainty of the evidence. Results We identified no trial comparisons of the effect of pasta alone and 32 trial comparisons (n=2448 participants) of the effect of pasta in the context of low-GI dietary patterns. Pasta in the context of low-GI dietary patterns significantly reduced body weight (MD=−0.63 kg; 95% CI −0.84 to –0.42 kg) and BMI (MD=−0.26 kg/m2; 95% CI −0.36 to –0.16 kg/m2) compared with higher-GI dietary patterns. There was no effect on other measures of adiposity. The certainty of the evidence was graded as moderate for body weight, BMI, WHR and SAD and low for WC and body fat. Conclusions Pasta in the context of low-GI dietary patterns does not adversely affect adiposity and even reduces body weight and BMI compared with higher-GI dietary

Effect of pasta in the context of low-glycaemic index dietary patterns on body weight and markers of adiposity: a systematic review and meta-analysis of randomised controlled trials in adults.

Science.gov (United States)

Chiavaroli, Laura; Kendall, Cyril W C; Braunstein, Catherine R; Blanco Mejia, Sonia; Leiter, Lawrence A; Jenkins, David J A; Sievenpiper, John L

2018-04-02

Carbohydrate staples such as pasta have been implicated in the obesity epidemic. It is unclear whether pasta contributes to weight gain or like other low-glycaemic index (GI) foods contributes to weight loss. We synthesised the evidence of the effect of pasta on measures of adiposity. Systematic review and meta-analysis using the Grading of Recommendations Assessment, Development, and Evaluation (GRADE) approach. MEDLINE, Embase, CINAHL and the Cochrane Library were searched through 7 February 2017. We included randomised controlled trials ≥3 weeks assessing the effect of pasta alone or in the context of low-GI dietary patterns on measures of global (body weight, body mass index (BMI), body fat) and regional (waist circumference (WC), waist-to-hip ratio (WHR), sagittal abdominal diameter (SAD)) adiposity in adults. Two independent reviewers extracted data and assessed risk of bias. Data were pooled using the generic inverse-variance method and expressed as mean differences (MDs) with 95% CIs. Heterogeneity was assessed (Cochran Q statistic) and quantified (I 2 statistic). GRADE assessed the certainty of the evidence. We identified no trial comparisons of the effect of pasta alone and 32 trial comparisons (n=2448 participants) of the effect of pasta in the context of low-GI dietary patterns. Pasta in the context of low-GI dietary patterns significantly reduced body weight (MD=-0.63 kg; 95% CI -0.84 to -0.42 kg) and BMI (MD=-0.26 kg/m 2 ; 95% CI -0.36 to -0.16 kg/m 2 ) compared with higher-GI dietary patterns. There was no effect on other measures of adiposity. The certainty of the evidence was graded as moderate for body weight, BMI, WHR and SAD and low for WC and body fat. Pasta in the context of low-GI dietary patterns does not adversely affect adiposity and even reduces body weight and BMI compared with higher-GI dietary patterns. Future trials should assess the effect of pasta in the context of other 'healthy' dietary patterns. NCT02961088; Results

Numerical simulation of the nonlinear dynamics of harmonically driven Riesz-fractional extensions of the Fermi-Pasta-Ulam chains

Science.gov (United States)

Macías-Díaz, J. E.

2018-02-01

In this work, we introduce a spatially discrete model that is a modification of the well-known α-Fermi-Pasta-Ulam chain with damping. The system is perturbed at one end by a harmonic disturbance irradiating at a frequency in the forbidden band-gap of the classical regime, and a nonlocal coupling between the oscillators is considered using discrete Riesz fractional derivatives. We propose fully discrete expressions to approximate an energy functional of the system, and we use them to calculate the total energy of fractional chains over a relatively long period of time [Fract. Diff. Appl. 4 (2004) 153-162]. The approach is thoroughly tested in the case of local couplings against known qualitative results, including simulations of the process of nonlinear recurrence in the traditional chains of anharmonic oscillators. As an application, we provide evidence that the process of supratransmission is present in spatially discrete Fermi-Pasta-Ulam lattices with Riesz fractional derivatives in space. Moreover, we perform numerical experiments for small and large amplitudes of the harmonic disturbance. In either case, we establish the dependency of the critical amplitude at which supratransmission begins as a function of the driving frequency. Our results are in good agreement with the analytic predictions for the classical Fermi-Pasta-Ulam chain.

Influence of Wheat-Milled Products and Their Additive Blends on Pasta Dough Rheological, Microstructure, and Product Quality Characteristics

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B. Dhiraj

2013-01-01

Full Text Available This study is aimed to assess the suitability of T. aestivum wheat milled products and its combinations with T. durum semolina with additives such as ascorbic acid, vital gluten and HPMC (Hydroxypropyl methyl cellulose for pasta processing quality characteristics such as pasta dough rheology, microstructure, cooking quality, and sensory evaluation. Rheological studies showed maximum dough stability in Comb1 (T. aestivum wheat flour and semolina. Colour and cooking quality of Comb2 (T. durum semolina and T. aestivum wheat flour and Comb3 (T. aestivum wheat semolina and T. durum semolina were comparable with control. Pasting results indicated that T. aestivum semolina gave the lowest onset gelatinization temperature (66.9°C but the highest peak viscosity (1.053 BU. Starch release was maximum in Comb1 (53.45% when compared with control (44.9% as also proved by microstructure studies. Firmness was seen to be slightly high in Comb3 (2.430 N when compared with control (2.304 N, and sensory evaluations were also in the acceptable range for the same. The present study concludes that Comb3 comprising 50% T. durum semolina and 50% T. aestivum refined wheat flour with additives would be optimal alternate for 100% T. durum semolina for production of financially viable pasta.

Effect of the grain protein content locus Gpc-B1 on bread and pasta quality

Science.gov (United States)

Grain protein concentration (GPC) affects wheat nutritional value and several critical parameters for bread and pasta quality. A gene designated Gpc-B1, which is not functional in common and durum wheat cultivars, was recently identified in Triticum turgidum ssp. dicoccoides. The functional allele o...

Exploration of Fermi-Pasta-Ulam Behavior in a Magnetic System

Science.gov (United States)

Lewis, Jeramy; Camley, Robert E.; Anderson, Nicholas R.

2018-04-01

We study nonlinear spin motion in one-dimensional magnetic chains. We find significant differences from the classic Fermi-Pasta-Ulam (FPU) problem examining nonlinear elastic motion in a chain. We find that FPU behavior, the transfer of energy among low order eigenmodes, does not occur in magnetic systems with only exchange and external fields, but does exist if a uniaxial anisotropy is also present. The FPU behavior may be altered or turned off through the magnitude and orientation of an external magnetic field. A realistic micromagnetic model shows such behavior could be measurable.

Currents, pressure, temperature, conductivity, and sigma-theta data collected for the EuroSTRATAFORM PASTA experiment from moorings deployed from the SEWARD JOHNSON II and the GARCIA DEL CID from November 8, 2002 to February 16, 2003 (NODC Accession 0067556)

Data.gov (United States)

National Oceanic and Atmospheric Administration, Department of Commerce — The EuroSTRATAFORM Po and Apennine Sediment Transport and Accumulation (PASTA) experiment was an international study of sediment-transport processes and formation of...

UTILIZACIÓN DEL FORRAJE Y SELECCIÓN DE LA DIETA POR CABRAS PASTANDO EN UN MATORRAL SARCOCAULESCENTE EN EL NOROESTE DE MÉXICO

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José Ángel Armenta-Quintana

2011-01-01

México, de su flora, 92 % son arbustos y 23 % son especies endémicas, sin embargo, el impacto ecológico de la producción animal es desconocido. Los objetivos de este estudio fueron determinar y comparar durante dos años la preferencia y utilización de especies de plantas por caprinos en pastoreo. La colecta de datos de campo se llevó a cabo de junio de 2006, a junio de 2008. Los datos de composición botánica de la dieta y del área de estudio se emplearon para estimar los índices de preferencia y similitud. Se detectaron 78 especies, de las cuales los caprinos utilizaron 41; en cada muestreo, los animales utilizaron de 10 a 24 especies. El índice de similitud medio fue 26 % (16-32 %, la preferencia y la utilización fueron variables entre muestreos. La preferencia no estuvo acorde con la similitud. Este patrón de conducta alimenticia puede ser indicativo de una estrategia conservativa de utilización del forraje por los caprinos.

Quantitive theory of the Fermi-Pasta-Ulam recurrence in the nonlinear Schroedinger equation

International Nuclear Information System (INIS)

Infeld, E.

1981-01-01

By limiting attention to the lowest-order Fourier modes we obtain a theory of the Fermi-Pasta-Ulam recurrence that gives excellent agreement with recent numerical results. Both the predicted period of the recurrence and the temporal development of the n = 0 mode are very good fits. The maximum of the n = 1 mode, however, is off by about 30%

Exploiting direct and indirect methods for the detection of the total carotenoid content in dried pasta

NARCIS (Netherlands)

Doka, O.; Bicanic, D.D.; Végvári, G.; Buijnsters, J.G.; Spruijt, R.B.; Luterotti, S.

2010-01-01

The total carotenoid concentration (TCC) of several commercially available dried pastas prepared with or without eggs was assessed by means of the two well-established destructive approaches [spectrophotometry (SP) and high-performance liquid chromatography (HPLC)] and three non-destructive, direct

Metabolismo posprandial en adultos mayores normales de nivel del mar

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Fausto Garmendia

2003-06-01

Full Text Available Objetivo: Determinar las modificaciones normales del metabolismo después de la ingestión de alimentos. Material y Métodos: Se ha estudiado a 33 personas de ambos géneros, adultos mayores, de nivel del mar, tanto en ayunas como después de la ingesta de una mezcla alimenticia consistente en 730 kcal, con 55,4% de grasas, 37,2% de hidratos de carbono y 7,4% de proteínas. Se ha medido el perfil metabólico en ayunas y luego de la ingesta alimentaria, la glucosa, triglicérido (Tg, ácidos grasos no esterificados (AGNE, insulina por métodos convencionales hasta la 6a hora; se ha calculado las concentraciones de colesterol LDL y VLDL utilizando la fórmula de Friedewald; el colesterol no-HDL, mediante la sustracción del valor del colesterol HDL al valor de colesterol total (CT. Resultados: La glicemia se elevó discretamente, regresando a valores basales a la 2a hora; la insulinemia se incrementó durante 4 horas; los triglicéridos comenzaron a elevarse en sangre a partir de la 2a hora y llegaron al máximo a la 4a hora, para luego iniciar el descenso no completo en la 6a hora. Los AGNE disminuyeron a partir de los 30 minutos, llegando al máximo de caída a las 2 horas; luego se apreció un rebote máximo a la 6a hora, inclusive mayor al valor basal. Conclusiones: Estos resultados demuestran que no es suficiente obtener información del metabolismo intermediario en ayunas, sino que el estudio posprandial permite mayor información. Es la primera vez en nuestro país que se obtiene información sobre el metabolismo intermediario en fase posprandial en una muestra de la población normal que se encuentra en una edad de mayor riesgo cardiovascular.

Contribución al estudio de la sacarosa como aditivo retardador de la hidratación del cemento

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Sotolongo, R.

1993-06-01

Full Text Available It is evaluated the influence of the saccharose as a retarder additive of the cement set in the hydration of the alita and the development of the mechanical proprieties of Portland cement pastes till the age of 70 days. The study has had in consideration additions of saccharose of o to 0.400 % / cement weight, also the influence of the fineness of the conglomerate and the use of the retarder mixed with an additive superplastic and an active mineral (natural puzolana.

Se evalúa la influencia de la sacarosa como aditivo retardador del fraguado del cemento en la hidratacion de la alita y el desarrollo de las propiedades mecánicas de pastas de cemento portland hasta la edad de 90 días. El estudio contempló adiciones de sacarosa de 0 a 0,400% /peso del cemento, así como la influencia de la finura del conglomerante y el uso del retardador mezclado con un aditivo superplastificante y un mineral activo (puzolana natural.

Exposure Assessment for Italian Population Groups to Deoxynivalenol Deriving from Pasta Consumption

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Carlo Brera

2013-11-01

Full Text Available Four hundred and seventy-two pasta samples were collected from long retail distribution chain sales points located in North, Central and South Italy. Representative criteria in the sample collection were followed in terms of number of samples collected, market share, and types of pasta. Samples were analysed by an accredited HPLC-UV method of analysis. The mean contamination level (64.8 μg/kg of deoxynivalenol (DON was  in the 95th percentile (239 μg/kg and 99th percentile (337 μg/kg, far below the legal limit (750 μg/kg set by Regulation EC/1126/2007, accounting for about one tenth, one third and half the legal limit, respectively. Ninety-nine percent of samples fell below half the legal limit. On the basis of the obtained occurrence levels and considering the consumption rates reported by the Italian official database, no health concern was assessed for all consumer groups, being that exposure was far below the Tolerable Daily Intake (TDI of 1000 ng/kg b.w/day. Nevertheless, despite this, particular attention should be devoted to the exposure to DON by high consumers, such as children aged 3–5 years, who could reach the TDI even with very low levels of DON contamination.

Exposure Assessment for Italian Population Groups to Deoxynivalenol Deriving from Pasta Consumption

Science.gov (United States)

Brera, Carlo; Bertazzoni, Valentina; Debegnach, Francesca; Gregori, Emanuela; Prantera, Elisabetta; De Santis, Barbara

2013-01-01

Four hundred and seventy-two pasta samples were collected from long retail distribution chain sales points located in North, Central and South Italy. Representative criteria in the sample collection were followed in terms of number of samples collected, market share, and types of pasta. Samples were analysed by an accredited HPLC-UV method of analysis. The mean contamination level (64.8 μg/kg) of deoxynivalenol (DON) was in the 95th percentile (239 μg/kg) and 99th percentile (337 μg/kg), far below the legal limit (750 μg/kg) set by Regulation EC/1126/2007, accounting for about one tenth, one third and half the legal limit, respectively. Ninety-nine percent of samples fell below half the legal limit. On the basis of the obtained occurrence levels and considering the consumption rates reported by the Italian official database, no health concern was assessed for all consumer groups, being that exposure was far below the Tolerable Daily Intake (TDI) of 1000 ng/kg b.w/day. Nevertheless, despite this, particular attention should be devoted to the exposure to DON by high consumers, such as children aged 3–5 years, who could reach the TDI even with very low levels of DON contamination. PMID:24287568

Microscopic study of nuclear 'pasta' by quantum molecular dynamics

International Nuclear Information System (INIS)

Watanabe, Gentaro; Sato, Katsuhiko; Yasuoka, Kenji; Ebisuzaki, Toshikazu

2002-01-01

Structure of cold dense matter at subnuclear densities is investigated by quantum molecular dynamics (QMD) simulations. We succeeded in showing that the phases with slab-like and rod-like nuclei etc. and be formed dynamically from hot uniform nuclear matter without any assumptions on nuclear shape. We also observe intermediate phases, which has complicated nuclear shapes. Geometrical structures of matter are analyzed with Minkowski functionals, and it is found out that intermediate phases can be characterized as ones with negative Euler characteristic. Our result suggests the existence of these kinds of phases in addition to the simple 'pasta' phases in neutron star crusts. (author)

Parametric spectro-temporal analyzer (PASTA) for ultrafast optical performance monitoring

Science.gov (United States)

Zhang, Chi; Wong, Kenneth K. Y.

2013-12-01

Ultrafast optical spectrum monitoring is one of the most challenging tasks in observing ultrafast phenomena, such as the spectroscopy, dynamic observation of the laser cavity, and spectral encoded imaging systems. However, conventional method such as optical spectrum analyzer (OSA) spatially disperses the spectrum, but the space-to-time mapping is realized by mechanical rotation of a grating, so are incapable of operating at high speed. Besides the spatial dispersion, temporal dispersion provided by dispersive fiber can also stretches the spectrum in time domain in an ultrafast manner, but is primarily confined in measuring short pulses. In view of these constraints, here we present a real-time spectrum analyzer called parametric spectro-temporal analyzer (PASTA), which is based on the time-lens focusing mechanism. It achieves a 100-MHz frame rate and can measure arbitrary waveforms. For the first time, we observe the dynamic spectrum of an ultrafast swept-source: Fourier domain mode-locked (FDML) laser, and the spectrum evolution of a laser cavity during its stabilizing process. In addition to the basic single-lens structure, the multi-lens configurations (e.g. telescope or wide-angle scope) will provide a versatile operating condition, which can zoom in to achieve 0.05-nm resolution and zoom out to achieve 10-nm observation range, namely 17 times zoom in/out ratio. In view of the goal of achieving spectrum analysis with fine accuracy, PASTA provides a promising path to study the real-time spectrum of some dynamic phenomena and non-repetitive events, with orders of magnitude enhancement in the frame rate over conventional OSAs.

Targeted introgression of stem rust Ug99 resistance from wheatgrasses into pasta and bread wheat

Science.gov (United States)

In the past 50 years, a number of stem rust resistance (Sr) genes have been transferred from several wheat-related grasses into durum (i.e. pasta) and bread wheat through chromosome translocations and additions. To utilize these genes for controlling the Ug99 races of the stem rust pathogen, we ini...

Ação antimicrobiana de pastas obturadoras usadas em dentes decíduos = Antimicrobial action of root canal filling pastes used in deciduous teeth

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Vargas-Ferreira, Fabiana

2010-01-01

Full Text Available Objetivo: Este estudo avaliou a ação antimicrobiana de pastas, uma à base de iodofórmio conhecida por Pasta Guedes-Pinto (PGP e outra modificada pela adição de digluconato de clorexidina (CHX a 2% em substituição ao paramonoclorofenol canforado da formulação original da PGP. Metodologia: A ação antimicrobiana das duas pastas foi testada contra Staphylococcus aureus, Staphylococcus epidermidis, Streptococcus oralis, Enterococcus faecalis, Escherichia coli e Bacillus subtilis. O método empregado foi o de Diluição em Meio Sólido, Difusão em Ágar. Dezoito placas de Petri com 20 mL de BHIA foram inoculados com 0,1 mL das suspensões microbianas. Discos de papel foram imersos nas soluções experimentais por 1 min e colocados sobre a superfície de BHIA em cada placa. As placas foram mantidas em temperatura ambiente por 1 h e então incubadas a 37ºC por 48 h. O diâmetro da inibição microbiana foi medida ao redor dos discos de papel. Os dados foram pelo teste U de Mann-Whitney (a=0,05. Resultados: A PGP teve ação bacteriostática contra todos os microrganismos e também bactericida exceto para Enterococcus faecalis e Bacillus subtilis. A CHX apresentou ação bacteriostática e bactericida contra todos os microrganismos. Não houve diferença estatística significante quanto à efetividade antimicrobiana entre as pastas avaliadas. Conclusão: Ambas as pastas apresentaram ação antimicrobiana contra quase todos os microrganismos encontrados em infecções endodônticas de dentes decíduos

El chile poblano criollo en la cultura alimentaria del Alto Atoyac

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Luis Joaquín Pérez Carrasco

2017-01-01

Full Text Available El chile poblano criollo producido en la re-gión Alto Atoyac en Puebla, forma parte de la cultura alimenticia de la población, junto con el maíz y el frijol. Ya sea en fresco o en seco es un componente fundamental en muy diver-sos platillos como: el mole poblano, los chiles en nogada, las rajas con huevo, por mencio-nar algunos. El objetivo del trabajo fue el en-tender las razones sociales y culturales de lo planteado e identificar la problemática del cultivo de chile poblano criollo y los factores que favorecen que los productores persistan en su cultivo en la región. Metodología. Se realizaron entrevistas estructuradas, siguien-do el método de muestreo por “bola de nieve” (Snowball, empleado frecuentemente en es-tudios con poblaciones marginales. Resulta-dos. El sistema de producción predominante en el Alto Atoyac, es el chile poblano criollo intercalado en árboles frutales, con superficies de siembra igual o menor a 100 m2, estrategia usada por los productores para diversificar el riesgo de las enfermedades del cultivo y con ello asegurar la sobrevivencia de sus tradicio-nes culinarias y la permanencia de su semilla con sus propias características. Limitaciones. El trabajo de investigación no pudo abarcar el rendimiento de chile poblano en la región y del perfil del productor. Conclusiones. El chi-le poblano criollo en el Alto Atoyac, se siem-bra en superficies pequeñas y condiciones de temporal, intercalado en árboles frutales y es afectado por la enfermedad pudrición radical o secadera. El productor continúa sembrando su semilla de chile poblano criollo, como estra-tegia para conservar sus tradiciones en la elabo-ración de los alimentos y mitigar en lo posible los daños ocasionados por las enfermedades.

QUALIDADE DE PASTAS DE CEBOLA /QUALITY OF ONION CREAMS

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PATRÍCIA PRATI

2008-04-01

Full Text Available RESUMOO objetivo da pesquisa foi avaliar o efeito de diferentes métodos de conservação sobre a qualidade de pasta de cebola armazenada à temperatura ambiente (25ºC. Foram testados três métodos de conservação do produto envasado em vidros: branqueamento da pasta após trituração, seguido de enchimento à quente (BD; branqueamento da matéria-prima antes da trituração, seguido de exaustão e pasteurização (BA; e, branqueamento da matéria-prima antes da trituração, adição de conservante químico e envase a frio em embalagens de vidro (CV e potes plásticos (CP. Os produtos processados foram estocados por 90 dias, sendo avaliados no tempo zero e a cada 30 dias através de análises objetivas de cor e análise sensorial dos atributos aparência, cor, odor e sabor. Os resultados foram avaliados estatisticamente através do teste de médias (Tukey e Análise de Variância (ANOVA. Em relação à avaliação objetiva de cor, todas as amostras apresentaram escurecimento durante o tempo de estocagem. As avaliações sensoriais revelaram que apenas o atributo odor sofreu queda significativa no decorrer do armazenamento das amostras CV e BA. Os demais atributos não apresentaram alterações significativas durante o tempo de avaliação. As amostras tratadas quimicamente apresentaram melhor aparência e cor, que sãofatores importantes para o consumidor.Palavras-chaves: Hortaliças, Conservação, Avaliação Sensorial.

76 FR 23973 - Certain Pasta From Italy: Notice of Partial Rescission of Antidumping Duty Administrative Review

Science.gov (United States)

2011-04-29

... S.r.L. (``Afeltra''), Pasta Zara SpA (``Zara''), Pastificio Di Martino Gaetano & F.lli SpA (``Di..., P.A.P., Riscossa, Rustichella, and Zara (collectively ``certain non-mandatory respondents..., dated November 24, 2010. On November 29, 2010, Di Martino, Felicetti, and Zara withdrew their requests...

Utilization of sorghum, rice, corn flours with potato starch for the preparation of gluten-free pasta.

Science.gov (United States)

Ferreira, Sila Mary Rodrigues; de Mello, Ana Paula; de Caldas Rosa dos Anjos, Mônica; Krüger, Cláudia Carneiro Hecke; Azoubel, Patrícia Moreira; de Oliveira Alves, Márcia Aurelina

2016-01-15

The aim of this study was to evaluate the use of mixture of sorghum-rice-corn flour and potato starch in the development of gluten-free pasta for celiac disease patients. The experiment was designed according to simplex-lattice method and different types of gluten-free flours were used, such as sorghum, rice, corn, and potato starch. The fifteen formulations were subjected to sensory analysis (Mixed Structured Scale - MSS) and seven formulations were selected in respect to taste and grittiness. These formulations were subjected to Quantitative Descriptive Analysis (QDA), which evaluated the attributes: appearance, color, odor, hardness, elasticity, stickiness, grittiness, taste, residual bitterness and overall quality. Results showed significant difference in appearance, color and hardness. The formulations that showed the best sensory results were submitted to chemical analysis and cooking quality of pasta. It was observed that the best results for mixing is sorghum flour, rice flour and potato starch. Copyright © 2015 Elsevier Ltd. All rights reserved.

Prebiotics: application in bakery and pasta products.

Science.gov (United States)

Padma Ishwarya, S; Prabhasankar, P

2014-01-01

The concept of functional foods has markedly moved toward gastrointestinal health. The prebiotic approach aims at achieving favorable milieu in the human gut by stimulating beneficial bacteria. Several food products act as substrates for the application of prebiotic substances and bakery products are one such category. The trend of increasing consumption of bakery products justifies the choice of using them as vehicles for delivering the prebiotic compounds. Apart from the health benefits, the prebiotic compounds also have nutritional and technological effects in the food matrix. In addition to increasing the fiber content, the candidate prebiotics also affect the rheology and final quality of bakery products. The prebiotic compounds are selected accordingly to confer desirable properties in the final product. The health advantages of prebiotics being well established, the technological advantages in bakery products such as bread and biscuits and extruded product such as pasta are discussed elaborately.

Intermittent Fermi-Pasta-Ulam Dynamics at Equilibrium

Science.gov (United States)

Campbell, David; Danieli, Carlo; Flach, Sergej

The equilibrium value of an observable defines a manifold in the phase space of an ergodic and equipartitioned many-body syste. A typical trajectory pierces that manifold infinitely often as time goes to infinity. We use these piercings to measure both the relaxation time of the lowest frequency eigenmode of the Fermi-Pasta-Ulam chain, as well as the fluctuations of the subsequent dynamics in equilibrium. We show that previously obtained scaling laws for equipartition times are modified at low energy density due to an unexpected slowing down of the relaxation. The dynamics in equilibrium is characterized by a power-law distribution of excursion times far off equilibrium, with diverging variance. The long excursions arise from sticky dynamics close to regular orbits in the phase space. Our method is generalizable to large classes of many-body systems. The authors acknowledge financial support from IBS (Project Code IBS-R024-D1).

A fractional approach to the Fermi-Pasta-Ulam problem

Science.gov (United States)

Machado, J. A. T.

2013-09-01

This paper studies the Fermi-Pasta-Ulam problem having in mind the generalization provided by Fractional Calculus (FC). The study starts by addressing the classical formulation, based on the standard integer order differential calculus and evaluates the time and frequency responses. A first generalization to be investigated consists in the direct replacement of the springs by fractional elements of the dissipative type. It is observed that the responses settle rapidly and no relevant phenomena occur. A second approach consists of replacing the springs by a blend of energy extracting and energy inserting elements of symmetrical fractional order with amplitude modulated by quadratic terms. The numerical results reveal a response close to chaotic behaviour.

Effects of awareness that food intake is being measured by a universal eating monitor on the consumption of a pasta lunch and a cookie snack in healthy female volunteers☆

Science.gov (United States)

Thomas, J.M.; Dourish, C.T.; Higgs, S.

2015-01-01

To date, there have been no studies that have explicitly examined the effect of awareness on the consumption of food from a Universal Eating Monitor (UEM – hidden balance interfaced to a computer which covertly records eating behaviour). We tested whether awareness of a UEM affected consumption of a pasta lunch and a cookie snack. 39 female participants were randomly assigned to either an aware or unaware condition. After being informed of the presence of the UEM (aware) or not being told about its presence (unaware), participants consumed ad-libitum a pasta lunch from the UEM followed by a cookie snack. Awareness of the UEM did not significantly affect the amount of pasta or cookies eaten. However, awareness significantly reduced the rate of cookie consumption. These results suggest that awareness of being monitored by the UEM has no effect on the consumption of a pasta meal, but does influence the consumption of a cookie snack in the absence of hunger. Hence, energy dense snack foods consumed after a meal may be more susceptible to awareness of monitoring than staple food items. PMID:26048004

Nuclear 'pasta' phase within density dependent hadronic models

International Nuclear Information System (INIS)

Avancini, S. S.; Marinelli, J. R.; Menezes, D. P.; Moraes, M. M. W. de; Brito, L.; Providencia, C.; Santos, A. M.

2009-01-01

In the present paper, we investigate the onset of the 'pasta' phase with different parametrizations of the density dependent hadronic model and compare the results with one of the usual parametrizations of the nonlinear Walecka model. The influence of the scalar-isovector virtual δ meson is shown. At zero temperature, two different methods are used, one based on coexistent phases and the other on the Thomas-Fermi approximation. At finite temperature, only the coexistence phases method is used. npe matter with fixed proton fractions and in β equilibrium are studied. We compare our results with restrictions imposed on the values of the density and pressure at the inner edge of the crust, obtained from observations of the Vela pulsar and recent isospin diffusion data from heavy-ion reactions, and with predictions from spinodal calculations

Crystallization and initial X-ray diffraction study of the three PASTA domains of the Ser/Thr kinase Stk1 from the human pathogen Staphylococcus aureus

International Nuclear Information System (INIS)

Paracuellos, Patricia; Ballandras, Allison; Robert, Xavier; Cozzone, Alain J.; Duclos, Bertrand; Gouet, Patrice

2009-01-01

Crystallization conditions have been determined for an extracellular portion of the Ser/Thr kinase Stk1 from the human pathogen S. aureus that contains three PASTA subunits. Synchrotron data have been collected to a resolution of 2.9 Å. Phasing is in progress. PASTA subunits (∼70 amino acids) are specific to bacterial serine/threonine kinases and to penicillin-binding proteins (PBPs) and are involved in the synthesis of peptidoglycan. The human pathogen Staphylococcus aureus contains a serine/threonine kinase, Stk1, which plays a major role in virulence. A recombinant His-tagged portion of the extracellular domain of Stk1 containing three PASTA subunits has been crystallized using zinc sulfate as a crystallizing agent. The crystals belonged to the tetragonal space group P4 1 22, with unit-cell parameters a = 68.0, b = 68.0, c = 158.1 Å. Structure determination by the MAD method is now in progress

The fifth-order partial differential equation for the description of the α + β Fermi-Pasta-Ulam model

Science.gov (United States)

Kudryashov, Nikolay A.; Volkov, Alexandr K.

2017-01-01

We study a new nonlinear partial differential equation of the fifth order for the description of perturbations in the Fermi-Pasta-Ulam mass chain. This fifth-order equation is an expansion of the Gardner equation for the description of the Fermi-Pasta-Ulam model. We use the potential of interaction between neighbouring masses with both quadratic and cubic terms. The equation is derived using the continuous limit. Unlike the previous works, we take into account higher order terms in the Taylor series expansions. We investigate the equation using the Painlevé approach. We show that the equation does not pass the Painlevé test and can not be integrated by the inverse scattering transform. We use the logistic function method and the Laurent expansion method to find travelling wave solutions of the fifth-order equation. We use the pseudospectral method for the numerical simulation of wave processes, described by the equation.

Esophageal cancer treated by low dose irradiation, crescendo cisplatin and bleomycin polyacrylate pasta

International Nuclear Information System (INIS)

Mishina, Hitoshi; Okuyama, Shinichi; Lim, In-Su; Yamagata, Rin; Taima, Tadashi

1983-01-01

Eight patients with esophageal cancer were treated by a new treatment schedule consisting of low dose irradiation, crescendo cisplatin and bleomycin polyacrylate pasta. As monitored endoscopically, therapeutic responses were satisfactory : seven out of 8 patients have survived for a range of 3 to 20 months and still active at work or cancer-free. However, one patient suffered from a second malignancy of adenocarcinoma of the upper esophagus different from the initial squamous cell carcinoma at the lower esophagus which had successfully been treated 3 months before. The present therapeutic design aims at treatment of lymphatic spreads in the adjacent structures as well as the original tumor in the esophagus and submucosal invasions. It is basically a consecutive, multimodal integration of selective concentration of therapeutic effects (extensive radiotherapy, topical application of bleomycin polyacrylate pasta, lymphatic chasing with colloidal bleomycin, and spatial concentration of cisplatin as the result of radiation-induced inflammation), perpetuation of the repairable DNA damage, and biological amplifications (protection against esophageal perforation with polyacrylate coating, and specific cancer cell recruitment). Application of the present theraeputic design is being expanded to the treatment of cancer of other specific sites such as the head and neck tumors and rectal cancer with undeniable prospects. (author)

Esophageal cancer treated by low dose irradiation, crescendo cisplatin and bleomycin polyacrylate pasta

International Nuclear Information System (INIS)

Mishina, Hitoshi; Okuyama, Shinichi; Lin, In-Su; Yamagata, Rin; Taima, Tadashi

1982-01-01

Eight patients with esophageal cancer were treated by a new treatment schedule consisting of low dose irradiation, crescendo cisplatin and bleomycin polyacrylate pasta. As monitored endoscopically, their therapeutic responses were satisfactory, and seven out of the eight survived for a range of 3 to 18 months and still active at work or ''cancer-free''. The seventh of the eight suffers from a second malignancy of adenocarcinoma of the cardia, different from the initial squamous cell carcinoma at the lower esophagus which had successfully been treated 3 months before. The present therapeutic design aims at treatment of lymphatic spreads in the adjacent structures as well as the original tumor in the esophagus and submucosal invasions. It is basically a consecutive, multimodal integration of selective concentration of therapeutic effects (extensive radiotherapy, topical application of bleomycin polyacrylate pasta, lymphatic chasing with colloidal bleomycin, and spatial concentration of cisplatin as the result of radiation-induced inflammations), perpetuation of the repairable DNA damage, and biological amplifications (protection against esophageal perforation with polyacrylate coating, and specific cancer cell recruitment). Application of the present therapeutic design is being expanded to treatment of cancer at other specific sites such as the head and neck tumors and rectal cancer with undeniable prospects. (author)

HÁBITOS ALIMENTICIOS DE LA ARAHUANA Osteoglossum bicirrhosum (CUVIER, 1829 EN LA CUENCA MEDIO DEL RÍO PUTUMAYO - EL ESTRECHO, LORETO, PERÚ

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Bray Torres Del Castillo

2012-06-01

Full Text Available El objetivo del presente trabajo fue estudiar los hábitos alimenticios de la arahuana Osteoglossum bicirrhosum en la cuenca media del río Putumayo. Para tal fin, fueron colectados un total de 222 estómagos de especímenes de varias tallas, durante el período de un año, iniciándose en marzo de 2008 y concluyendo en abril de 2009. El análisis del contenido estomacal determinó que el 73% de los estómagos contenían alimento y el 27% no. Mediante el uso del índice de importancia alimenticia (IAi, y el coeficiente alimenticio (Q, se observó una preferencia por los insectos, peces y moluscos, siendo las aves, mamíferos y restos vegetales alimentos secundarios. No se registraron diferencias significativas en el consumo de alimento de acuerdo al régimen hidrológico (p>0.05 ni al sexo (p>0.05. El análisis del IAi y Q, nos indica que el consumo de insectos presenta una relación inversa a los rangos de talla, es decir, a mayor nivel de talla menor consumo de insectos. En contraste, el consumo de peces se incrementó con el tamaño de los ejemplares de arahuana. En conclusión, la arahuana, en el rango de talla estudiado (de 31 a 87 cm, presenta un comportamiento alimenticio generalista y oportunista, de régimen omnívoro con fuerte tendencia a la carnivoría.

Suplementación pre y postparto durante la estación lluviosa en cabras locales del norte de México

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Luis Maconetzín Isidro-Requejo

2017-01-01

Full Text Available Generalmente , el pastoreo por sí solo no puede satisfacer las necesidades nutricionales de la cabra lechera, sobre todo en lactancia temprana. En este sentido, se han desarrollado estrategias de suplementación alimenticia cuya final idad ha sido incrementar la produ c ción de leche. A este respecto, la investigación se ha enfocado en cubrir las necesidades nutr i cionales en el peri odo de sequí a. Sin embargo, es necesario evaluar si en época de lluvias la mayor disponibilidad de forrajes en el agostadero puede cubrir los requerimientos nutricion a les de las cabras, o al menos el dé ficit sea menor respecto a la época seca , y con lo cua l se eviten gastos innecesarios en alimentación. Por ello, el objetivo del presente estudio fue evaluar el e fecto de suplementación alimenticia preparto y postparto en el peso vivo, condición corporal, producción y calidad de leche en lactancia temprana , durante la estación lluviosa en la Comarca Lagunera , en el norte de México. Método : Se utilizaron 33 cabras l ocales adultas. Grupo control (testigo (n=11, se alimentó exclusivamente lo cosechado por la cabra en la ruta de pastoreo. Grupo preparto (n=11 se le ofreció 500 g de concentrado comercial durante 30 días antes del parto; y Grupo postparto (n=11, se l e ofreció 500 g de concentrado comercial por 30 días , a partir de la fecha de parto y hasta el final del experi mento. Se midieron las variables: Peso Vivo (PV y Condición Corp o ral (CC durante 14 semanas. La producción y calidad de leche (Grasa, Proteína y Lactosa se midieron a partir de la fecha de parto durante 8 semanas. El análisis estadístico para las vari a bles producción y calidad de leche se realizó con el procedimiento MIXED. Los datos de PV y CC se analizaron utilizando el procedimiento GLM , y se utilizó la prueba de Tukey ajustada para la comparación de medias. Los datos de consumo de concentrado se analizaron con una prueba de t para determinar difere n

Influencia de la aireación de clínkeres y cementos sobre sus propiedades físicas y mecánicas

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Venuat, M.

1959-08-01

Full Text Available Not availableEl autor señala, en primer término, los ensayos a realizar sobre las principales características del cemento, en particular sobre tiempo de fraguado, resistencias mecánicas y tiempos de fisuración en anillos de pasta pura. La base para la redacción de este trabajo partió de las divergencias observadas en los tiempos de fisuración en el anillo de pasta pura, unido a una propuesta de los fabricantes para conocer la influencia del envejecimiento del clínker sobre las propiedades del cemento; a continuación se estudiaron las características principales del cemento en función de su aireación.

Implantación de SAP ERP en una distribuidora

OpenAIRE

Martínez Costales, Guillermo

2013-01-01

En este trabajo se pretende reflejar en qué consistiría un proyecto de implantación de un ERP, en nuestro caso SAP ERP, en una empresa del sector de la distribución alimenticia. Para llevarlo a cabo se empleará la metodología ASAP, pretendiendo ser el resultado final del proyecto el análisis y diseño del mismo. En aquest treball es pretén reflectir en què consistiria un projecte d'implantació d'un ERP, en el nostre cas SAP ERP, en una empresa del sector de la distribució alimentària. Per f...

Modulational estimate for the maximal Lyapunov exponent in Fermi-Pasta-Ulam chains

Science.gov (United States)

Dauxois, Thierry; Ruffo, Stefano; Torcini, Alessandro

1997-12-01

In the framework of the Fermi-Pasta-Ulam (FPU) model, we show a simple method to give an accurate analytical estimation of the maximal Lyapunov exponent at high energy density. The method is based on the computation of the mean value of the modulational instability growth rates associated to unstable modes. Moreover, we show that the strong stochasticity threshold found in the β-FPU system is closely related to a transition in tangent space, the Lyapunov eigenvector being more localized in space at high energy.

Effects of awareness that food intake is being measured by a universal eating monitor on the consumption of a pasta lunch and a cookie snack in healthy female volunteers.

Science.gov (United States)

Thomas, J M; Dourish, C T; Higgs, S

2015-09-01

To date, there have been no studies that have explicitly examined the effect of awareness on the consumption of food from a Universal Eating Monitor (UEM - hidden balance interfaced to a computer which covertly records eating behaviour). We tested whether awareness of a UEM affected consumption of a pasta lunch and a cookie snack. 39 female participants were randomly assigned to either an aware or unaware condition. After being informed of the presence of the UEM (aware) or not being told about its presence (unaware), participants consumed ad-libitum a pasta lunch from the UEM followed by a cookie snack. Awareness of the UEM did not significantly affect the amount of pasta or cookies eaten. However, awareness significantly reduced the rate of cookie consumption. These results suggest that awareness of being monitored by the UEM has no effect on the consumption of a pasta meal, but does influence the consumption of a cookie snack in the absence of hunger. Hence, energy dense snack foods consumed after a meal may be more susceptible to awareness of monitoring than staple food items. Copyright © 2015 The Authors. Published by Elsevier Ltd.. All rights reserved.

Statistical mechanics of Fermi-Pasta-Ulam chains with the canonical ensemble

Science.gov (United States)

Demirel, Melik C.; Sayar, Mehmet; Atılgan, Ali R.

1997-03-01

Low-energy vibrations of a Fermi-Pasta-Ulam-Β (FPU-Β) chain with 16 repeat units are analyzed with the aid of numerical experiments and the statistical mechanics equations of the canonical ensemble. Constant temperature numerical integrations are performed by employing the cubic coupling scheme of Kusnezov et al. [Ann. Phys. 204, 155 (1990)]. Very good agreement is obtained between numerical results and theoretical predictions for the probability distributions of the generalized coordinates and momenta both of the chain and of the thermal bath. It is also shown that the average energy of the chain scales linearly with the bath temperature.

Effect of matrix and particle type on rheological, textural and structural properties of broccoli pasta and noodles

NARCIS (Netherlands)

Silva, E.; Sagis, L.M.C.; Linden, van der E.; Scholten, E.

2013-01-01

Durum wheat semolina (DWS) pasta and sweet potato starch (SPS) noodles were incorporated with dif ferent volume fractions and types of broccoli powder (up to 20% v/v). The incorporation of high volume fractions of broccoli powder produced in-house in SPS noodles increases the modulus of the dough

Pengaruh Preparasi Pasta dan Temperatur Annealing pada Dye-Sensitized Solar Cells (DSSC Berbasis Nanopartikel ZnO

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Ahmad Syukron

2013-09-01

Full Text Available Telah difabrikan Dye-sensitized Solar Cell (DSSC berbasis nanopartikel ZnO dengan variasi metode preparasi pasta sesuai dengan Yonekawa dan Gratzel dan temperatur fabrikasi. Nanopartikel ZnO dibuat dengan metode kopresipitasi yaitu dengan mereaksikan prekursor Zinc Asetat dengan DEG (diethylene glycol. Prepararasi fotoelektroda ZnO dilakukan dengan memvariasikan komposisi pasta berdasarkan metode yang dilakukan oleh Gratzel dan Yonekawa untuk mendapatkan efisiensi yang besar. Selain itu, dilakukan variasi temperatur pada proses anil fotoelektroda. Fabrikasi DSSC menggunakan pewarna manggis sebagai pewarna alami. DSSC difabrikasi dalam bentuk struktur sandwich dengan menggunakan pasangan redoks I3-/I- dan elektroda pembanding platina/karbon. Hasil karakterisasi ZnO menunjukkan ZnO berdispersi tunggal dengan ukuran agregat dan partikel sebesar ~300nm dan 13,93 nm. Energi band gap yang dihasilkan dari nanopartikel ZnO adalah 3,29 eV. Berdasarkan karakteristik kurva I-V dan IPCE, diperoleh bahwa efisiensi terbaik berada pada suhu 200°C dengan menggunakan metode Yonekawa sebesar 0,11% dengan IPCE 0,0005%, FF 61,41%, Isc 2,79µA, Voc 232,4 mV.

Efektifitas siwak (Salvadora persica dan pasta gigi siwak terhadap akumulasi plak gigi pada anak-anak (Effectiveness of Siwak (Salvadora persica and siwak toothpaste on dental plaque accumulation in children

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Indra Bramanti

2014-09-01

Full Text Available Background: siwak contain of salvadorine with an antiseptic effect. There were many reports about antibacterial effect of siwak on the cariogenic bacterial, pathogen periodontal, and dental plaque accumulation. Purpose: The study was aimed to determine the effect of siwak and siwak toothpaste on accumulated dental plaque in children. Methods: The subjects were 39 teenage children in range of age 12-15 years old, and were divided on 3 groups. Each subject group was asked to brush their teeth 3 times a day using siwak; siwak toothpaste; and toothpaste with no additional substance as control, respectively. After brushing for a week, plaque scoring was performing using Modified Personal Hygiene Performance Index (PHP-M. Data were analysed using one way Anova. Results: The plaque score on siwak group lower significantly than control group, but there was no significant difference between siwak group and siwak toothpaste group. Conclusion: The study suggested that siwak and siwak toothpaste had the same effect on decreasing plaque accumulation in children.Latar belakang: siwak mengandung salvadorine yang berefek sebagai antiseptik. siwak juga dilaporkan memiliki efek antibakteri terhadap bakteri kariogenik dan pathogen periodontal, dan menghambat pembentukan plak. Tujuan: Penelitian ini bertujuan untuk menguji efek siwak dan pasta gigi siwak terhadap akumulasi plak pada anak. Metode: subyek penelitian adalah 39 anak remaja berusia 12-15 tahun yang dibagi dalam 3 kelompok. setiap subyek dalam kelompok yang sama diminta untuk menyikat gigi sehari 3 kali dengan menggunakan siwak; pasta gigi siwak; dan pasta gigi murni tanpa tambahan bahan sebagai control. setelah selama seminggu menyikat gigi, dilakukan pengukuran skor plak menggunakan indeks PHP-M. Data yang diperoleh dianalisis menggunakan Anova satu jalur. Hasil: skor plak kelompok siwak lebih rendah secara signifikan dibanding kelompok pasta gigi murni, namun antara kelompok siwak dan pasta gigi siwak

Plasma Lycopene Is Associated with Pizza and Pasta Consumption in Middle-Aged and Older African American and White Adults in the Southeastern USA in a Cross-Sectional Study.

Science.gov (United States)

Zhou, Yuan E; Buchowski, Maciej S; Liu, Jianguo; Schlundt, David G; Ukoli, Flora A M; Blot, William J; Hargreaves, Margaret K

2016-01-01

The role of dietary lycopene in chronic disease prevention is not well known. This study examined intake of lycopene and other antioxidants from lycopene-rich foods (e.g., pizza and pasta) simultaneously with plasma levels of lycopene and other antioxidants in a representative cross-sectional sample (187 Blacks, 182 Whites, 40-79 years old) from the Southern Community Cohort Study (SCCS). The SCCS is an ongoing study conducted in populations at high risk for chronic diseases living in Southeastern United States. Dietary intake was assessed using a validated food frequency questionnaire (FFQ), and plasma levels of lycopene and other antioxidants were measured at baseline (2002-2005). The participants were classified into tertiles according to consumption of pizza and pasta food groups. Lycopene dietary intake and plasma lycopene concentrations were significantly higher in the highest (tertile 3) compared to tertiles 1 and 2 (both P pizza and pasta were the main sources of dietary lycopene and their intake was associated with plasma lycopene concentration. Diets with frequent pizza and pasta consumption were high in energy, saturated fatty acids, trans-fatty acids, sodium and low in other antioxidants. Future studies of lycopene as a protective dietary factor against chronic disease should consider the overall nutritional quality of lycopene-containing foods.

Elaboración de pasta de pescado a partir de especies magras.

OpenAIRE

Echevarría Mesia, Christian Giacomo

2015-01-01

La presente Memoria Descriptiva tiene como objetivo dar a conocer el proceso de elaboración de Pasta o Surimi de pescado a partir de la especies magras de nuestra región entre las que se consideró a las especies Cichla monoculus (Tucunaré) (Spix, 1829) y Brachyplatystoma tigrinum (Zúngaro Tigre) (IIAP, 2009). Estas peces son especies magras nativos de la Amazonia, con alto potencial para la diversificación de la piscicultura Nacional. La cuenca amazónica no sólo posee gran abundancia de cuerp...

Acción fundente de cenizas de glicerina de biodiésel en pastas cerámicas

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Acosta, A.

2009-06-01

Full Text Available Biodiesel glycerin ashes are residual ashes generated in the combustion of glycerine that is produced as a by-product in the manufacture of biodiesel. The aim of this work is to check their flux action in ceramic fabrics. In order to do so, both mineralogical and chemical characterisation of these ashes and some ceramic pastes, used in stoneware, has been performed, as well as an assessment of its thermal behaviour. Different mixtures of biodiesel ceramics adding ashes to a paste in a ceramic 5, 7 and 10% by weight have been used. Such mixtures have been studied with a hot stage microscope and it can be concluded that the ash acts as a flux of the ceramic paste reducing its sintering temperature in more than 100 ºC, which in an industrial process would result in energy savings in the firing process and valorisation of waste it as a secondary raw material, in addition to obtaining an environmental benefit reusing waste products and preventing its dumping.

Las cenizas de glicerina de biodiésel son unas cenizas residuales generadas en la combustión de la glicerina que se obtiene como subproducto en la fabricación de biodiésel. El objetivo de este trabajo es comprobar su acción fundente en pastas cerámicas. Para ello se ha realizado la caracterización mineralógica y química de dichas cenizas y de unas pastas cerámicas destinadas a la fabricación de gres, así como el estudio de su comportamiento térmico. Se han formulado diferentes mezclas adicionando cenizas de glicerina a la pasta cerámica en un 5, 7 y 10 % en peso. Estas mezclas se han estudiado con el microscopio de calefacción de manera comparada y se concluye que la ceniza actúa como fundente de la pasta cerámica reduciendo su temperatura de sinterización en más de 100ºC, lo cual en un proceso industrial se traduciría en un ahorro energético en la cocción y en la valorización de un residuo al considerarlo como una materia prima secundaria, además de obtener un

Diagnosis of spatial resolution for microbeam scanning PIXE using STIM method and CR-39 track detector in PASTA

International Nuclear Information System (INIS)

Hamano, T.; Imaseki, H.; Yukawa, M.; Ishikawa, T.; Iso, H.; Matsumoto, K.

2003-01-01

In PIXE analysis system and Tandem Accelerator facility (PASTA) of NIRS, we are using Scanning Transmission Ion Microscopy (STIM) method and solid track detector to diagnose the spatial resolution of scanning microbeam PIXE analysis system. These methods are widely used by many microbeam facilities. (author)

Study of Electron Gas on a Neutron-Rich Nuclear Pasta

Science.gov (United States)

Ramirez-Homs, Enrique

This study used a classical molecular dynamics model to observe the role of electron gas on the formation of nuclear structures at subsaturation densities (rho pasta structures was observed even with the absence of the Coulomb interaction but with a modication of the shapes formed. It was found that the presence of the electron gas tends to distribute matter more evenly, forms less compact objects, decreases the isospin content of clusters, modies the nucleon mobility, reduces the persistence and the fragment size multiplicity, but does not alter the inter-particle distance in clusters. The degree of these effects also varied on the nuclear structures and depended on their isospin content, temperature, and density.

Experimental Observation of Fermi-Pasta-Ulam Recurrence in a Nonlinear Feedback Ring System

Science.gov (United States)

Wu, Mingzhong; Patton, Carl E.

2007-01-01

Fermi-Pasta-Ulam recurrence through soliton dynamics has been realized. The experiment used a magnetic film strip-based active feedback ring. At some ring gain level, a wide spin wave pulse is self-generated in the ring. As the pulse circulates, it separates into two envelop solitons with different speeds. When the fast soliton catches up and collides with the slow soliton, the initial wide pulse is perfectly reconstructed. The repetition of this process leads to periodic recurrences of the initial pulse.

Mathematical modelling of pasta dough dynamic viscosity, thermal conductivity and diffusivity

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Andrei Ionuţ SIMION

2015-08-01

Full Text Available This work aimed to study the mathematical variation of three main thermodynamic properties (dynamic viscosity, thermal conductivity and thermal diffusivity of pasta dough obtained by mixing wheat semolina and water with dough humidity and deformation speed (for dynamic viscosity, respectively with dough humidity and temperature (for thermal diffusivity and conductivity. The realized regression analysis of existing graphical data led to the development of mathematical models with a high degree of accuracy. The employed statistical tests (least squares, relative error and analysis of variance revealed that the obtained equations are able to describe and predict the tendency of the dough thermodynamic properties.

Thermal response of a Fermi-Pasta-Ulam chain with Andersen thermostats

Science.gov (United States)

D'Ambrosio, Federico; Baiesi, Marco

2017-11-01

The linear response to temperature variations is well characterised for equilibrium systems but a similar theory is not available, for example, for inertial heat conducting systems, whose paradigm is the Fermi-Pasta-Ulam (FPU) model driven by two different boundary temperatures. For models of inertial systems out of equilibrium, including relaxing systems, we show that Andersen thermostats are a natural tool for studying the thermal response. We derive a fluctuation-response relation that allows to predict thermal expansion coefficients or the heat capacitance in nonequilibrium regimes. Simulations of the FPU chain of oscillators suggest that estimates of susceptibilities obtained with our relation are better than those obtained via a small perturbation.

EVALUACIÓN DEL POLICULTIVO DE BOCACHICO Prochilodus magdalenae Y TILAPA Oreochromis niloticus UTILIZANDO SUPERFICIES FIJADORAS DE PERIFITON

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J. J. García

2011-01-01

Full Text Available La piscicultura es una actividad importante para satisfacer la demanda alimenticia de una población en crecimiento y en su práctica es necesario desarrollar tecnologías responsables con el ambiente. El policultivo de tilapia-bocachico es relevante por la importancia de estas especies a nivel nacional; tilapia por sus características zootécnicas, y bocachico por su hábito alimentario detritívoro-iliófago, recientemente visto como un pez ecológico. El cultivo basado en perifiton permitiría un sistema altamente eficiente y más limpio, pues aporta alimento natural a los peces y mejora la calidad del agua. Para evaluar el efecto del perifiton sobre el desempeño del policultivo tilapia-bocachico, se ejecutó un experimento durante ocho meses en 18 estanques de 90 m2, con 2,6 tilapias/ m2 y 0,7 bocachicos/m2, sin fertilización; como sustrato para perifiton se instalaron de forma vertical tubos plásticos (3,3 tubos/m2, que se constituyeron en una variable por evaluar. Adicionalmente, tres estrategias alimentarias fueron evaluadas: 0 (sin alimento, alimentación con ración del 20% de proteína bruta (PB y alimentación con ración del 25% de PB. Se utilizó un diseño factorial 2x3 en bloques completos al azar con tres repeticiones por tratamiento y se analizaron datos productivos mediante ANOVA con un modelo lineal general (P < 0,05. No fueron encontrados efectos del sustrato sobre los parámetros estudiados. Hubo efectos simples de la estrategia alimentaria sobre el desempeño de los peces. Por lo pronto, puede ser concluido que la producción basada en perifiton no genera problemas en el sistema ni en los peces y que se requiere más investigación para consolidar la tecnología.

Morpho-physiological analysis of adaptive responses of common bean (Phaseolus vulgaris L.) to drought stress /

OpenAIRE

Polania Perdomo, José A.,

2016-01-01

Bibliografia El frijol común (Phaseolus vulgaris L.) es la leguminosa alimenticia más importante en los trópicos. Es cultivada por pequeños agricultores y por lo general expuesta a condiciones desfavorables con mínimo uso de insumos. La sequía y la baja fertilidad del suelo, especialmente deficiencias de nitrógeno (N) y fósforo (P), son principales limitaciones para el rendimiento del frijol en los sistemas de pequeños productores. El frijol puede derivar parte de su requerimiento de N de ...

Estimated exposure to zearalenone, ochratoxin A and aflatoxin B1 through the consume of bakery products and pasta considering effects of food processing.

Science.gov (United States)

Bol, Emilli Keller; Araujo, Letícia; Veras, Flávio Fonseca; Welke, Juliane Elisa

2016-03-01

The objective of this research was to estimate the processing effect on mycotoxins levels and the exposure to zearalenone (ZEA), ochratoxin (OTA) and aflatoxin B1 (AFB1) through the consumption of pasta and bakery products. The higher reduction percentage of mycotoxins was observed in cake production (95, 90 and 70% for ZEA, OTA and AFB1, respectively). Bread and biscuit showed similar reduction in mycotoxins levels (89 and 90% for ZEA; 80 and 85% for OTA; 36 and 40% for AFB1, respectively). The lower reduction in the levels of mycotoxins has been observed for pasta (75, 65 and 10% for ZEA, OTA and AFB1, respectively). The consumption of these products could represent 12.6% of the maximum tolerable daily intake of ZEA and 30.5% of the tolerable weekly intake of OTA. The margin of exposure value related to the exposure to AFB1 was 24.6. The exposure to ZEA and OTA through the consumption of bakery products and pasta would not represent risk for consumer health, (although conjugated forms were not determined). However, the exposure to AFB1 represents a risk (even without considering the AFB1-conjugated forms). Copyright © 2016 Elsevier Ltd. All rights reserved.

Influência da adição no comportamento reológico da pasta autoadensável de alto desempenho - DOI: 10.4025/actascitechnol.v30i2.5466

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Igor André Rodrigues Piovezam

2008-10-01

Full Text Available Esta pesquisa propõe o estudo da influência da área específica, forma e textura superficial das adições no comportamento reológico da pasta autoadensável de alto desempenho (PAAD. As adições selecionadas são o filer calcário e o filer basalto, por se tratarem de subprodutos industriais a fim de contribuir, desta forma, para o desenvolvimento sustentável. A pasta em estudo é constituída de cimento, sílica ativa, filer calcário ou filer basalto, água e aditivo superplastificante de última geração. São fixadas as relações água/cimento = 0,40 L kg-1, sílica ativa/cimento = 0,10 kg kg-1, e as relações filer/cimento e superplastificante/cimento são determinadas por meio de ensaios de cone de Marsh e de “mini-slump”. Os resultados mostram que, para as mesmas relações de filer/cimento, os teores de superplastificante para pasta com filer calcário são significativamente inferiores ao da pasta com filer basalto. A análise dos resultados permite concluir que a área específica, forma e textura superficial das adições influenciam significativamente o comportamento reológico das PAADs.

One-electron propagation in Fermi, Pasta, Ulam disordered chains with Gaussian acoustic pulse pumping

Science.gov (United States)

Silva, L. D. Da; Dos Santos, J. L. L.; Ranciaro Neto, A.; Sales, M. O.; de Moura, F. A. B. F.

In this work, we consider a one-electron moving on a Fermi, Pasta, Ulam disordered chain under effect of electron-phonon interaction and a Gaussian acoustic pulse pumping. We describe electronic dynamics using quantum mechanics formalism and the nonlinear atomic vibrations using standard classical physics. Solving numerical equations related to coupled quantum/classical behavior of this system, we study electronic propagation properties. Our calculations suggest that the acoustic pumping associated with the electron-lattice interaction promote a sub-diffusive electronic dynamics.

Kekerasan mikro enamel gigi permanen muda setelah aplikasi bahan pemutih gigi dan pasta remineralisasi (Enamel micro hardness of young permanent tooth after bleaching and remineralization paste application

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Budianto Liwang

2014-12-01

Full Text Available Background: Studies showed that bleaching agent had demineralization effect to enamel, and encourage use of remineralization paste after bleaching treatment especially in young permanent tooth which in post-eruptive enamel maturation. Purpose: The study ere aimed to determine the bleaching agent effect on enamel surface micro hardness, and to determine the effect of remineralization paste application on enamel surface micro hardness of young permanent tooth after bleaching treatment. Methods: Fourteen young permanent teeth were placed in a block of resin with a window on the buccal surface enamel. The initial enamel surface hardness was measured using Microvickers Hardness Tester. Then the application of hydrogen peroxide bleaching materials 30% was done three times for 15 minutes and followed by surface hardness of enamel measurement. Samples were divided into 2 groups; the first group was applied paste of Hydroxy apatite + NaF 1450ppm , and the second group was applied paste of CPP–ACP + NaF 900ppm. Each paste was applied for 30 minutes for 7 days, then the enamel surface hardness of samples were measured. Results: The enamel surface micro hardness decreased after bleaching from 333.09 ± 10.49 VHN to 299.15±5.70 VHN. Micro hardness after application of Hidroxy apatite + NaF 1450ppm was 316.61±5.87 VHN and after application of CPP-ACP + NaF 900ppm was 319.94±3.25 VHN, however the micro hardness still lower than initial micro hardness. Conclusion: Tooth bleaching agent caused a decrease of enamel surface micro hardness in young permanent tooth. The use of remineralization paste enabled to increase the enamel surface micro hardness young permanent tooth.Latar belakang: Penelitian-penelitian sebelumnya menunjukkan bahwa produk pemutih gigi memiliki efek demineralisasi enamel gigi, dan mendorong penggunaan pasta remineralisasi setelah pemutihan gigi terutama di gigi muda permanen yang enamelnya masih dalam proses maturasi pasca-erupsi. Tujuan

Comparación sensorial del cacao (Theobroma cacao L. Nacional fino de aroma cultivado en diferentes zonas del Ecuador

Directory of Open Access Journals (Sweden)

Eddyn Solórzano Chavez

2015-12-01

Full Text Available La presente investigación tuvo como objetivo comparar el perfil sensorial de muestras de cacao de varias zonas productoras del país. Con este propósito el Laboratorio de Calidad Integral de Cacao y Chocolate de la Estación Experimental Tropical Pichilingue del INIAP, recibió muestras de 11 asociaciones de productores. Un panel de cinco miembros con experiencia en degustación de pasta de cacao (licor produjo datos para los siguientes componentes del sabor: cacao, acidez, amargor, astringencia, caramelo, floral, frutal, nuez y verde. El análisis comparativo de las muestras se llevó a cabo mediante la prueba no paramétrica de Kruskal & Wallis. El grado de asociación de distintos pares de variables se examinó mediante un análisis correlacional. La relación entre muestras también se exploró mediante el análisis multivariado de componentes principales. Este análisis condujo a la identificación de las variables originales que más aportaron a la varianza de los dos primeros componentes principales. Diferencias estadísticamente significativas entre muestras se detectaron solo para el sabor a cacao. Las correlaciónes más altas se dieron entre las variables frutal y verde, frutal y astringencia, frutal y amargor, y frutal y nuez, la mayoría de signo negativo. Las variables con más aportación a la varianza (35.20% del primer componente principal fueron frutal, verde y amargor. Acidez, floral y nuez hicieron la mayor aportación al segundo componente principal. La aparente estructuración de dos grupos muestrales en el plano definido sugiere semejanzas y diferencias en su perfil sensorial.

Efecto de la calidad de agua del acuífero Valle de Guadalupe en la salinidad de suelos agrícolas Water quality effect on the Valle de Guadalupe aquifer in the agricultural soils salinity

OpenAIRE

Jorge Arturo Salgado Tránsito; Oscar Palacios Vélez; Arturo Galvis Spínola; Francisco Gavi Reyes; Enrique Mejía Sáenz

2012-01-01

Para determinar el efecto de la calidad del agua en el Acuífero del Valle de Guadalupe, Baja California, México, en la salinidad de los suelos agrícolas se midió el pH, conductividad eléctrica, sólidos disueltos totales y la concentración de los principales iones en las aguas de 66 pozos, de un total de 754 que se encontraban en operación en el acuífero durante 2009 .Y se analizó en el extracto de pasta de saturación de muestras de suelo el pH, conductividad eléctrica, carbonato, bicarbonato,...

Necesidades de metionina + cistina para pollos de engorda en iniciación

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J. E. Morales

2004-01-01

Full Text Available Con el fin de conocer las necesidades de aminoácidos metionina + cistina (Met + Cis de pollos de engorda, durante la etapa de iniciación se realizaron tres experimentos, bajo un diseño completamente al azar con pollitos de engorda «Indian River» sin sexar, de 1 a 21 días de edad. Cada tratamiento fue por triplicado en grupos de 12 aves cada uno. En el primer experimento, una dieta a base de sorgo y pasta de soya con 22% de proteína y 3,000 Kcal de energía metabolizable (EM por kg fue suplementada con DL-Met en distintas cantidades para contar con cinco niveles de Met + Cis; 0.69%, 0.76%, 0.83%, 0.90% y 0.97%. Los resultados obtenidos para ganancia total de peso (506b, 570ab, 578ab, 617a y 585a g y eficiencia alimenticia (0.63b, 0.69a, 0.68ab, 0.72a y 0.70a fueron diferentes (P < 0.05 entre tratamientos. En el segundo experimento se empleó una dieta similar (23% proteína; 3,000 Kcal EM/kg y suplementada con DL-Met en distintas proporciones para evaluar cinco niveles de Met + Cis (0.68%, 0.75%, 0.82%, 0.90%, y 0.97%. Los datos fueron diferentes (P < 0.05 para consumo de alimento (670c, 693ab, 725ab, 732a y 721ab g, ganancia de peso (420c, 454bc, 492ab, 508a y 493a g y eficiencia alimenticia (0.62a, 0.65ab, 0.68ab, 0.69a y 0.68ab. En el tercer experimento, una dieta semejante (22 % proteína; 3,100 kcal EM/kg fue utilizada para evaluar cinco niveles de Met + Cis (0.66%, 0.74%, 0.82%, 0.89% y 0.97%. Los resultados obtenidos fueron diferentes (P < 0.05 en consumo de alimento (654a, 691ab, 746a, 713ab y 714ab g, ganancia de peso (445ab, 493ab, 551ab, 552a y 537a g y eficiencia alimenticia (0.68a, 0.71ab, 0.74ab, 0.77b y 0.75b. De acuerdo con estos resultados, dietas para pollos de engorda en iniciación (1 a 21 días de edad con 0.90 % de Met + Cis como aminoácidos totales, equivalentes a 0.81% de Met + Cis digeribles, causan un mayor aumento de peso corporal y mejor eficiencia alimenticia

Degradación térmica del γ‐orizanol en pastas sin gluten

OpenAIRE

Soto Jover, Sonia; Boluda Aguilar, María; López Gómez, Antonio

2014-01-01

La harina de arroz es el cereal más adecuado para elaborar productos sin gluten, debido a sus propiedades nutricionales y antioxidantes, y a su alto contenido en γ–orizanol. Además también posee propiedades hipoalergénicas y un color y aroma suave. Dado el gran interés del γ–orizanol desde el punto de vista nutraceútico, y a que existen pocos estudios sobre el efecto de la cocción de alimentos sin gluten (elaborados con harina de arroz) sobre el contenido de γ‐orizanol, en este trabajo se est...

Propriedades de pasta de amidos de arroz nativo e acetilados Pasting properties of native and acetylated rice starches

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Josiane Bartz

2012-05-01

Full Text Available O amido de arroz apresenta características favoráveis a muitas aplicações industriais; no entanto, a natureza hidrofílica do amido na forma nativa pode apresentar algumas limitações para determinados tipos de processamento. Neste estudo, amido de arroz com médio teor de amilose foi acetilado sob catálise alcalina em duas condições reacionais para produzir acetatos de amido com diferentes graus de substituição (GS. A introdução de grupos acetila ao amido foi confirmada por espectroscopia de infravermelho com transformada de Fourier (FT-IV e os acetatos de amido produzidos foram avaliados quanto às suas propriedades de pasta em viscoamilógrafo (RVA. A acetilação ocasionou reduções em todas as propriedades de pasta avaliadas (temperatura de pasta, viscosidade mínima, pico de viscosidade, viscosidade final e tendência à retrogradação, sendo a redução mais intensa no amido acetilado com maior GS.Rice starch has characteristics suitable to many industrial applications, however, the hydrophilic nature of the starch in native form may present some limitations for some uses. In this study, rice starch with medium amylose content was acetylated under alkaline catalysis on two reaction conditions to produce starch acetates with different degrees of substitution (DS. The introduction of acetyl groups to the starch was confirmed by infrared Fourier transform (FT-IR and starch acetates produced were evaluated for their paste properties in viscoelastograf (RVA. Acetylation caused reductions in all properties paste (paste temperature, minimum viscosity, peak viscosity, final viscosity and retrogradation tendency being the most intense reduction in acetylated starch with greater GS.

Model of the Phase Transition Mimicking the Pasta Phase in Cold and Dense Quark-Hadron Matter

Science.gov (United States)

Ayriyan, Alexander; Grigorian, Hovik

2018-02-01

A simple mixed phase model mimicking so-called "pasta" phases in the quarkhadron phase transition is developed and applied to static neutron stars for the case of DD2 type hadronic and NJL type quark matter models. The influence of the mixed phase on the mass-radius relation of the compact stars is investigated. Model parameters are chosen such that the results are in agreement with the mass-radius constraints.

Aprovechamiento del lactosuero como fuente de energía nutricional para minimizar el problema de contaminación ambiental

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Álvaro Vicente Araujo Guerra

2013-10-01

Full Text Available En este artículo se trata de conceptuar el potencial que tienen algunos desechos orgánicos que pueden ser utilizados como fuentes de energía, como es el caso del lactosuero, provenientes de la industria de productos lácteos, el cual genera un serio problema ambiental, debido a que afecta física y químicamente la estructura del suelo, lo que genera una disminución en el rendimiento de cultivos agrícolas y cuando se desecha en el agua, reduce la vida acuática al agotar el oxígeno disuelto; por lo tanto es necesaria la búsqueda de alternativas para disminuir el impacto causado por este tipo de residuo de la agroindustria, los cuales buscan el aprovechamiento de desechos orgánicos como fuentes de energía para que microrganismos seleccionados sinteticen los compuestos orgánicos y posteriormente se logre la obtención de masas microbianas que constituyen una gran fuente alimenticia de alto valor proteico, que so­lucionen el problema de alimentación humana, el cual también implica resolver el problema de las fuentes de proteínas para la alimentación animal y de igual manera se haría un aporte para minimizar el problema de contaminación ambiental.

Evaluación del rendimiento de grano seco en accesiones promisorias de Plukenetia volubilis “sacha inchi” en Loreto

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Andrés Fernández-Sandoval

2013-06-01

Full Text Available El sacha inchi es una especie vegetal oleaginosa que se encuentra al estado silvestre en selva alta, baja y ceja de selva del Perú. Es importante por su alto contenido de ácidos grasos insaturados (aceites omegas y proteínas que contienen las semillas que lo hace ideal para mejorar la dieta alimenticia humana. El Gobierno Regional ha priorizado el cultivo de sacha inchi para impulsar el desarrollo económico y social de sus productores. Los trabajos de evaluación de rendimiento de grano seco de sacha inchi bajo condiciones de selva baja, se realizaron en el Campo Experimental El Dorado de la EEA. San Roque- INIA; con 9 accesiones provenientes del banco de germoplasma de la EEA. El Porvenir, Tarapoto. El objetivo de esta investigación fue evaluar el rendimiento de grano seco y validar y adaptar la tecnología de producción de esta especie en condiciones de selva baja. Las accesiones que sobresalieron fueron Barranquita y Cumbaza, con rendimientos de 1863 y 1809 kg/ha de grano seco por hectárea. La accesión Tambo Yaguas, obtuvo el rendimiento más bajo con 631 kg/ha de grano seco por hectárea, debido principalmente a su susceptibilidad a Rhizoctonia sp. “Mustia hilachoza”.

Actividad hidráulica de un cemento belítico obtenido a partir de cenizas volantes tipo C: influencia del aditivo y tipo de curado

OpenAIRE

Goñi Elizalde, Sara; Guerrero Bustos, Ana María

2006-01-01

En este trabajo se discute la influencia del tipo de curado y de un aditivo reductor de la demanda de agua en la actividad hidráulica de un cemento belítico de cenizas volantes de alto contenido en cal denominado (CBCV-2-A). Este cemento ha sido sintetizado por una ruta húmeda hidrotermal con posterior calcinación, empleando ceniza volante de alto contenido en cal (ASTM tipo C) como materia prima. La actividad hidráulica se ha estudiado en la pasta de cemento, durante un periodo de 180 ...

CARACTERIZACIÓN DE ARCILLAS Y PREPARACIÓN DE PASTAS CERÁMICAS PARA LA FABRICACIÓN DE TEJAS Y LADRILLOS EN LA REGIÓN DE BARICHARA, SANTANDER

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JOSÉ DARÍO SANTOS AMADO

2011-01-01

Full Text Available El objetivo de este trabajo fue caracterizar química, mineralógica, granulométrica, plástica y térmicamente tres arcillas, denominadas "Cascajo" (C, "Roja" (R y "Amarilla" (A, procedentes de Barichara, Santander. Así como obtener pastas cerámicas aptas para la fabricación de ladrillos y tejas. Para lo cual se fabricaron probetas cerámicas por prensado, las cuales se sinterizaron a 1050ºC y posteriormente se caracterizaron física y mecánicamente. Los resultados demostraron que la pasta de arcilla "Roja", con contenido de agua entre 24 y 38%, es la más adecuada para la fabricación de tejas; ya que los cerámicos presentan baja absorción de agua (8.2% y alto módulo de ruptura (9.3 MPa. Para la obtención de ladrillos se recomienda la pasta con mezcla de arcillas de 55% "Cascajo" y 45% "Amarilla",con contenido de agua entre 23 y 32%, obteniéndose cerámicos con absorción de agua menor al 15% y módulo de ruptura mayor a 5 MPa.

Cenizas del tamo de arroz como substituto del feldespato en la fabricación de cerámica blanca

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Amigó B, Vicente

2013-02-01

Full Text Available The substitution of raw materials for processing high energy consumption materials by agricultural and agro-industrial wastes causes a positive impacts on the environment preservation. One of these residues is rice straw, which according to FAO estimation, its annual production is about 600 million tons. In this research was studied the use of rice straw ash (RSA as substitute of the use of feldspar in the whiteware production. Clay-feldspar-quartz porcelains are referred to as triaxial whiteware. Specimens of semidry triaxial mixtures, where feldspar was substituted for different percentages of CTA, were prepared by uniaxial pressing, followed by drying and sintering. Physical and mechanical properties of sintered bodies were evaluated. The porosity and the compressive strength of the fired pieces do increase with additions of up to 75% of CTA in substitution of feldspar. Their mineralogical phases were determined by DRX and SEM; grains of quartz, and needles of primary and secondary mullite were identified in a vitreous phase. It was concluded that feldspar can be substituted positively by CTA in whiteware pastes.

La sustitución de materias primas para procesamiento de materiales -de alto consumo energético- por residuos agrícolas y agroindustriales impacta positivamente el medio ambiente. Uno de estos residuos es la paja o tamo de arroz, del cual la FAO estima que su disponibilidad mundial ronda los 600 millones de toneladas por año. En éste artículo se presentan los resultados de una investigación sobre la utilización de una ceniza de tamo o paja de arroz (CTA como substituto del feldespato en la fabricación de cerámica blanca de tipo triaxial. Se prepararon mezclas donde la ceniza sustituyó al feldespato en volúmenes distintos. Especímenes de las pastas obtenidas fueron moldeados, secados, y cocidos. Se evaluaron las propiedades físicas y mecánicas de las cerámicas cocidas. La porosidad y la resistencia a la compresi

USOS DE LA MORERA (Morus alba EN LA ALIMENTACIÓN DEL CONEJO. EL ROL DE LA FIBRA Y LA PROTEÍNA EN EL TRACTO DIGESTIVO

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David Mora-Valverde

2010-01-01

Full Text Available El objetivo de este trabajo fue recopilar las principales características de la digestión del conejo, enfocándose en la digestibilidad de la fibra y la proteína de la dieta para valorar el potencial desempeño de un material con características como la morera. El sistema selectivo de fibra con el que cuenta este lagomorfo, le otorga una ventaja alimenticia especializada ya que excreta de manera eficiente los materiales de baja calidad. La composición bromatológica de la morera y su elevada digestibilidad la hacen muy promisoria para su incorporación en dietas de conejos, exigiendo la evaluación de ésta desde diversos niveles de inclusión, los cuales permitan definir márgenes de sostenibilidad que mejoren su uso en conejos. Se presenta información sobre el empleo de esta fuente en dietas para conejos.

EL USO DE Enterococcus faecium MEJORA PARÁMETROS PRODUCTIVOS EN POLLOS DE ENGORDE

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L. A. Chavez

2016-01-01

Full Text Available El consumo de probióticos se ha asociado con mejoras en algunos parámetros productivos como la conversión alimenticia y la ganancia de peso vivo, lo que se ve reflejado en el desarrollo y salud de las aves. El objetivo de este trabajo fue evaluar la influencia de la inclusión de cepas probióticas en la alimentación de pollos de engorde sobre parámetros productivos de importancia económica. Se utilizaron 180 pollos machos (Cobb de un día de edad, alimentados con cinco dietas: dieta comercial con y sin la adición de antibióticos, y a esta última se le adicionó una de tres diferentes cepas probióticas (Lactobacillus casei, Lactobacillus acidophilus o Enterococcus faecium en el agua de bebida (108 UFC/ml durante 42 días. Se evaluaron parámetros zootécnicos: consumo de alimento, peso corporal, conversón alimenticia (CA y ganancia de peso (GDP; e indicadores productivos: supervivencia, factor de eficiencia americana (FEA, índice productivo (IP, eficiencia europea (EE y eficiencia alimenticia (EA. El diseño estadístico utilizado fue de bloques al azar. La inclusión de probióticos, específicamente E. faecium, mejoró parámetros productivos (P < 0,05 como peso (2.730 g, conversión (1,55, GDP (53,59 g/día, FEA (172, IP (393, EE (400 y EA (63,11%. Por todo lo anterior, la utilización de probióticos, especialmente E. faecium, puede ser considerada como factor promotor de crecimiento durante todo el ciclo de producción del ave debido a que demostró tener efectos positivos, tanto en el desempeño productivo, como en el rendimiento económico del lote.

Niñez, pobreza y estrategias de supervivencia. Familias campesinas del Valle Central y Guanacaste, Costa Rica (1912-1970.

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Mauricio Menjívar Ochoa

2011-08-01

Full Text Available El artículo analiza las condiciones de pobreza vividas por niños y niñas de familias campesinas, el papel que estos tuvieron en las estrategias familiares de sobrevivencia así como las implicaciones de la pobreza y de dichas estrategias sobre sus vidas. El periodo de análisis abarca de 1912 a 1970. Para tales efectos se realiza un análisis cualitativo de relatos autobiográficos de mujeres y hombres campesinos y trabajadores agrícolas originarios del Valle Central y del Pacífico Norte  de Costa Rica. El estudio muestra deficientes condiciones de vivienda, alimenticias, de salud y educación. Estas se vieron agravadas por los escasos ingresos familiares y el elevado número de sus miembros, por la lejanía de los centros de población así como por la falta de infraestructura sanitaria y educativa. La investigación también muestra que la  incorporación de niños y niñas al trabajo fue una estrategia de gran importancia para la sobrevivencia familiar. Sin embargo, su trabajo no repercutió en la superación de la pobreza. Finalmente, encuentra que el trabajo de niños y niñas estuvo acorde con la división sexual del trabajo y que reforzó sus identidades de género. De esta suerte,  las condiciones de pobreza repercutieron negativamente sobre la salud y los cuerpos de niños y niñas, limitaron sus proyectos educativos y, en asocio con las concepciones de género dominantes, reforzaron la división sexual del trabajo.

Time-Dependent Hartree-Fock Approach to Nuclear Pasta at Finite Temperature

International Nuclear Information System (INIS)

Schuetrumpf, B; Maruhn, J A; Klatt, M A; Mecke, K; Reinhard, P-G; Iida, K

2013-01-01

We present simulations of neutron-rich matter at subnuclear densities, like supernova matter, with the time-dependent Hartree-Fock approximation at temperatures of several MeV. The initial state consists of α particles randomly distributed in space that have a Maxwell-Boltzmann distribution in momentum space. Adding a neutron background initialized with Fermi distributed plane waves the calculations reflect a reasonable approximation of astrophysical matter. This matter evolves into spherical, rod-like, and slab-like shapes and mixtures thereof. The simulations employ a full Skyrme interaction in a periodic three-dimensional grid. By an improved morphological analysis based on Minkowski functionals, all eight pasta shapes can be uniquely identified by the sign of only two valuations, namely the Euler characteristic and the integral mean curvature.

Time-Dependent Hartree-Fock Approach to Nuclear Pasta at Finite Temperature

Science.gov (United States)

Schuetrumpf, B.; Klatt, M. A.; Iida, K.; Maruhn, J. A.; Mecke, K.; Reinhard, P.-G.

2013-03-01

We present simulations of neutron-rich matter at subnuclear densities, like supernova matter, with the time-dependent Hartree-Fock approximation at temperatures of several MeV. The initial state consists of α particles randomly distributed in space that have a Maxwell-Boltzmann distribution in momentum space. Adding a neutron background initialized with Fermi distributed plane waves the calculations reflect a reasonable approximation of astrophysical matter. This matter evolves into spherical, rod-like, and slab-like shapes and mixtures thereof. The simulations employ a full Skyrme interaction in a periodic three-dimensional grid. By an improved morphological analysis based on Minkowski functionals, all eight pasta shapes can be uniquely identified by the sign of only two valuations, namely the Euler characteristic and the integral mean curvature.

Generating Localized Nonlinear Excitations in the Fermi-Pasta-Ulam-Tsingou chains

Science.gov (United States)

Westley, Alexandra; Sen, Surajit

Here, we will discuss properties of energy trapping in the decorated Fermi-Pasta-Ulam-Tsingou (FPUT) mass-spring chains with quadratic and quartic coupling terms. It is well-known that the FPUT system admits highly localized nonlinear excitations (LNE) which are stable for long periods of time. We seek to generate these LNEs at will by creating regions in the chain of stiffer or softer springs, or by placing mass impurities throughout. We will show that NLEs tend to coalesce in regions of stiff springs from random perturbations throughout the system. These locations may serve as extremely powerful energy traps or heat sinks in certain materials. Furthermore, we will demonstrate that this process occurs by means of trapping solitary (or anti-solitary) waves into tight spaces.

Inhibitory activity of phenolic-rich pistachio green hull extract-enriched pasta on key type 2 diabetes relevant enzymes and glycemic index.

Science.gov (United States)

Lalegani, Sajjad; Ahmadi Gavlighi, Hassan; Azizi, Mohammad Hossein; Amini Sarteshnizi, Roghayeh

2018-03-01

Phenolic compounds as agro-industrial by-products have been associated with health benefits since they exhibit high antioxidant activity and anti-diabetic properties. In this study, polyphenol-rich extract from pistachio green hull (PGH) was evaluated for antioxidant activity and its ability to inhibit α-amylase and α-glucosidase activity in vitro. The effect of PGH extract powder on in vitro starch digestibility was also evaluated. The results showed that PGH had stronger antioxidant activity than Trolox. The inhibitory effect of PGH extract against α-amylase from porcine pancreas was dose dependent and the IC 50 value was ~174μgGAE/mL. The crude PGH extract was eight times more potent on baker yeast α-glucosidase activity (IC 50 ~6μgGAE/mL) when compared to acarbose, whereas the IC 50 value of PGH extract against rat intestinal maltase activity obtained ~2.6mgGAE/mL. The non-tannin fraction of PGH extract was more effective against α-glucosidase than tannin fraction whereas the α-amylase inhibitor was concentrated in the tannin fraction. In vitro starch digestibility and glycemic index (GI) of pasta sample supplemented with PGH extract powder (1.5%) was significantly lower than the control pasta. The IC 50 value of PGH extract obtained from cooked pasta against α-amylase and α-glucosidase was increased. These results have important implications for the processing of PGH for food industry application and therefore could comply with glucose control diets. Copyright © 2017 Elsevier Ltd. All rights reserved.

Analysis of the ceramic paste used in wheel-made pottery during the orientalizing phase of Peña Negra (675-550/35 BC | Análisis de las pastas cerámicas de vasos hechos a torno de la fase orientalizante de Peña Negra (675-550/35 AC

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Alfredo González Prats

1983-12-01

Full Text Available This article sets out to present the analysis of 64 ceramic samples, of wheelmade vessels from Peña Negra II, which has been carried out by the Geology Department of Alicante University using petrological and mineralogical methods. Our aim was to determine the origin of ceramics found in the orientalizing level of the archaelogical site by means of mineral degreasing added to clay. The results have been processed with C. F. A. and classified in two defined groups, A and B. The first includes samples of foreign provenance, while the second represents local production. There is a third group (C of only three samples awaiting future definition. This is followed by discussion of problems arising in Peña Negra II pottery. | Ofrecemos los resultados obtenidos del análisis de las pastas cerámicas de 64 muestras de vasos hechos a torno de Peña Negra II, llevado a cabo en el Departamento de Geología de la Facultad de Ciencias de la Universidad de Alicante mediante técnicas petrológicas y mineralógicas. El objetivo consistía en dilucidar a través del elemento desengrasante añadido a la arcilla de las pastas, el origen de las cerámicas en cuestión. Los datos obtenidos se han procesado mediante el Análisis Factorial de Correspondencias, discriminándose las muestras claramente en dos grupos bien definidos: A y B. El primero representa a las cerámicas importadas y el segundo a la producción alfarera local. Las escasas muestras que se apartan de estos dos grupos conforman un Grupo C, desconectado del grupo local pero sin ajustarse tampoco al grupo de importación A. En base a estos resultados se realizan algunas consideraciones acerca de la problemática ceramológica inherente a la fase orientalizante de Peña Negra.

Influencia del uso de complejos enzimáticos en la segunda centrifugación de pastas de aceitunas

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Jackisch, Björn Oliver

2006-09-01

Full Text Available Virgin olive oil is a natural fruit juice that conserves the flavor, aroma, vitamins and all the properties of the fruit from which it comes, being, in addition, the only vegetal oil that can be consumed as “virgin” or completely unrefined. The extraction of the juice from the olive is carried out exclusively by mechanical means in the first centrifugation step, in order to obtain directly consumable virgin olive oil. The use of enzymatic complexes in the process of a second centrifugation step has been contemplated in order to obtain a greater yield of refinable virgin oil.With this work, we attempt to demonstrate an increase in the yield of oil extraction with the use of an enzymatic complex in the second centrifugation and to confirm that its use does not affect the quality of the oils obtainedEl aceite de Oliva Virgen es un zumo de fruta natural que conserva el paladar, perfume, vitaminas y todas las propiedades del fruto del que procede, siendo, además, el único aceite vegetal que puede consumirse directamente virgen y crudo. Se defiende la elaboración del zumo de aceituna por medios exclusivamente mecánicos en la primera centrifugación, para obtener aceites de oliva vírgenes directamente consumibles, pero se contempla el uso de complejos enzimáticos en los procesos de segunda centrifugación, para incrementar los rendimientos en la obtención de aceites vírgenes refinables.Pretendemos demostrar con este trabajo que el uso de un complejo enzimático en la segunda centrifugación aumenta el rendimiento del aceite y, al mismo tiempo, confirmar que su uso no tiene efecto en los parámetros de calidad de los aceites obtenidos

Processamento e estudo da estabilidade de pasta de pequi (Caryocar brasiliense Processing and stability study of pequi paste (Caryocar brasiliense

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Aroldo Arévalo-Pinedo

2010-09-01

Full Text Available O presente trabalho de pesquisa teve como objetivo desenvolver um processo de obtenção de pasta de pequi (Caryocar brasiliense para uso culinário e avaliar a sua estabilidade quando acondicionada em embalagens de plástico e de vidro durante 180 dias de armazenamento. O processamento da pasta envolveu: descascamento, retirada da polpa em forma de lascas, obtenção da pasta em liquidificador, acidificação do produto com ácido cítrico até um pH The aim of this paper was to develop a process to obtain a salted and unsalted pequi paste for culinary use and to evaluate its stability when packed in plastic or in glass jars during 180 days of storage. The process included peeling of pequi fruit, pulp cutting, obtain the paste with the use of a blender, acidification of the product with citric acid at a pH < 4,5, addition 10% of NaCl (to avoid the development of deteriorating microorganisms and enzymatic darkening, thermal treatment at 80 ºC during 10 minutes, and hot filling in plastic and glass jars. The final product was submitted to microbiological and physicochemical analysis of the pH values and acidity and color evaluation. The results showed what the acidification with citric acid and hot filling process was effective to establish commercial sterility to the pequi paste in glass jars during a four-month period. The paste was more stable when packed in glass jars than in plastic jars with respect to microbiological and physicochemical analysis and color degradation during the four-month period.

Bushes of vibrational modes for Fermi-Pasta-Ulam chains

Science.gov (United States)

Chechin, G. M.; Novikova, N. V.; Abramenko, A. A.

2002-06-01

Some exact solutions and multimode invariant submanifolds were found for the Fermi-Pasta-Ulam (FPU)- β model by Poggi and Ruffo [Physica D 103 (1997) 251]. In the present paper we demonstrate how results of such a type can be obtained for an arbitraryN-particle chain with periodic boundary conditions with the aid of our group-theoretical approach [Physica D 117 (1998) 43] based on the concept of bushes of normal modes in mechanical systems with discrete symmetry. The integro-differential equation describing the FPU- α dynamics in the modal space is derived. The loss of stability of the bushes of modes for the FPU- α model, in particular, for the limiting case N→∞ for the dynamical regime with displacement pattern having period twice the lattice spacing ( π-mode) is studied. Our results for the FPU- α chain are compared with those by Poggi and Ruffo for the FPU- β chain.

El debido proceso afectivo de los juicios de alimentos: formas de maternidad y paternidad en el espacio judicial.

OpenAIRE

Baca Calderón, María Carolina

2015-01-01

Los juicios por pensiones alimenticias son parte de la cotidianeidad de los juzgados quiteños de niñez y adolescencia, generalmente son las madres quienes inician el proceso judicial exigiendo el pago de una pensión al padre que se fue del hogar, niega la paternidad o dice que no tiene dinero. Pero cuando se mira al derecho de alimentos más allá de lo escrito en la ley y se deconstruye su contenido, aparece la historia del contrato social, la consolidación de las esferas públicas y privadas, ...

Biocarbones (Biochars), caracterización y efecto en la biomasa y nutrición de N P K en una gramínea.

OpenAIRE

Escalante Rebolledo, María Ariadna

2014-01-01

Uno de los desafíos actuales para la ciencia y la tecnología es crear o innovar conocimientos existentes que permitan resolver las necesidades que tiene la población del país. Para ello es necesario conocer tales necesidades y poder estudiar las estrategias y tecnologías pertinentes que lleven a la solución de dicha situación. La demanda alimenticia actual en México es cada día mayor y ésta contrasta con el estado de abandono del campo. En particular nos preocupa el grado de deterioro que pr...

RECURSOS VEGETALES Y PRÁCTICAS ALIMENTARIAS ENTRE INDÍGENAS TAPIETE DEL NORESTE DE LA PROVINCIA DE SALTA, ARGENTINA

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María Cecilia Montani

2016-01-01

Full Text Available Se identifican las especies vegetales y sus partes empleadas en las prácticas alimentarias de los indígenas tapiete del noreste de la provincia de Salta, Argentina, así como sus formas de recolección, elaboración, consumo y almacenamiento. La finalidad última de este trabajo es contribuir a la apreciación y registro de los conocimientos del pueblo tapiete sobre estos aspectos de su cultura. Se efectuaron cinco campañas al Chaco semiárido norte y a la ciudad de Tartagal, donde se obtuvieron los datos etnobotánicos a partir de 75 entrevistas realizadas a un total de 32 colaboradores tapiete calificados y ocasionales. Cada una de las plantas alimenticias indicadas fue colectada e identificada por los autores y depositadas en el Herbario Ruiz Leal (MERL. Se registra un total de 54 plantas nativas, pertenecientes a 23 familias botánicas, empleadas como alimento por los tapiete en 106 preparaciones culinarias o formas de consumo y 13 formas de conservación. Las principales especies en su alimentación son Anisocapparis speciosa, Prosopis aff. elata y Prosopis alba con seis usos cada una y Ziziphus mistol, Geoffroea decorticans y Funastrum clausum con cuatro aplicaciones. La mayoría de estos usos (55%; 59 no incluyen preparación alguna -se consumen crudos-, el 21 % (22 se consumen cocidos (hervidos o asados, mientras que sus usos en bebidas, condimentos y harinas representan una minoría de las aplicaciones (24%; 25. Se registra por vez primera el consumo alimenticio de las hojas de Passiflora mooreana y de P. cincinatta por etnias del Gran Chaco.

CARACTERIZACIÓN QUÍMICA DE LA PELÍCULA PLATEADA DEL CAFÉ (Coffea arábica EN VARIEDADES COLOMBIA Y CATURRA

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Diego Sánchez

2012-10-01

Full Text Available La película plateada del café es un residuoque se produce en gran volumendurante los procesos de trilla y torrefacciónde este. En la actualidad no se le daningún tipo de uso, a excepción de servircomo abono o combustible, aunque seríade gran utilidad para mejorar el contenidode fibra en alimentos y así facilitar el procesodigestivo, y también como un potencialantioxidante para mejorar su calidad.En el presente estudio se trabajó con dosmuestras de película plateada provenientesde dos variedades de café representativasdel país, Colombia y Caturra. Sehizo el análisis proximal del contenido defibra extraída y la actividad antioxidantede la película plateada, observando que elcontenido de fibra dietaria total es del70 %, correspondiendo un 95,3 % a la fibradietaria insoluble. Además se realizóextracción de los compuestos fenólicos,empleando un sistema metanol:acetona yla cuantificación por el método espectrofotométricode Folin-Ciocalteau, dondese encontró que el 1,2 % de la películacorresponde a estos compuestos. La actividadantioxidante fue determinada porlos métodos de ABTS, FRAP y DPPHencontrándose 3,75, 7,40 y 1,22 mmolde trolox por 100 g de película plateadarespectivamente, resultado comparablecon otros residuos de frutas que presentanun alto potencial antioxidante. La actividadantioxidante relevante de la películaplateada puede ser atribuida a algunosproductos de la reacción de Maillard,como las melanoidinas.Los resultados encontrados sugierenque la película plateada del café presentaun alto potencial, como ingrediente funcionalen la industria alimenticia, con el fin deposiblemente ser adicionada en alimentosde consumo masivo como pan, galletas,carnes o embutidos, en consideración de sualto contenido de fibra dietaria.

Theories and contemporary challenges of a global pasta leader: the case of Barilla SpA

OpenAIRE

Wolf, Ronald Scott

2015-01-01

Barilla Holding SpA (Barilla), a successful multinational foods manufacturing company with headquarters in Parma, Italy began with humble beginnings in 1877 (Barilla, 2014a) as a small bread and pasta shop -- Barilla is now a leading global sales player second only to private label brands, jumping from 9-12% of total market from the period 2009-2014 and is the dominant sales leader in both Italy and the US with 2014 sales of 900 and 800 US$ million respectively (Euromonitor, 2015) -- This pap...

Demografía, desarrollo y control del espacio litoral en la costa del Pacífico mexicano

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Graciela Alcalá

2012-09-01

Full Text Available Durante las últimas cuatro décadas del siglo pasado el crecimiento demográfico de México ha ido disminuyendo ostensiblemente. Esta tendencia ha continuado incluso durante la primera década del siglo XXI, a tono con las expectativas vigentes sobre el tema en el país. Sin embargo, y precisamente durante las mismas décadas, en los territorios costeros del país se viene presentando un fenómeno inverso, es decir: un crecimiento demográfico resultante de la migración hacia ellas, no del crecimiento promedio de las tasas de natalidad que, por cierto, se mantienen más o menos semejantes a las que imperan entre el resto de habitantes de la nación. Este fenómeno por sí mismo es prueba fehaciente del crecimiento de la inversión de capital tanto pública como privada en los territorios costeros. La única excepción a esta tendencia es la de tres municipios costeros sinaloenses creados a principios de la década de 1990 y tomados literalmente por las actividades del narcotráfico. Los nuevos habitantes de las costas mexicanas suelen ser en su inmensa mayoría personas llegadas de tierra adentro en busca de trabajo que les permita alcanzar mejores condiciones de vida. Para estos “costeños” de nuevo cuño la vida en esas latitudes es completamente distinta a la que llevaban en sus lugares de habitación anterior hayan sido éstos el altiplano o la mesa central, los desiertos norteños, los calcáreos terrenos del interior de la península de Yucatán o las intrincadas laderas de nuestras montañas: nuevos el ritmo y la manera de trabajar, distintas las costumbres alimenticias y de vestimenta locales, desconocidos los fenómenos climáticos y sus consecuencias en la vida cotidiana, extraños los modismos idiomáticos, exótico –en fin- el aprecio de los nativos costeños por su paisaje y su flora y fauna locales. Para analizar el caso de estudio se propone el concepto de “región costera”, haciéndose uso de información demogr

Fermi-Pasta-Ulam recurrence and modulation instability

Science.gov (United States)

Kuznetsov, E. A.

2017-01-01

We give a qualitative conceptual explanation of the Fermi-Pasta-Ulam (FPU) like recurrence in the onedimensional focusing nonlinear Schrodinger equation (NLSE). The recurrence can be considered as a result of the nonlinear development of the modulation instability. All known exact localized solitary wave solutions describing propagation on the background of the modulationally unstable condensate show the recurrence to the condensate state after its interaction with solitons. The condensate state locally recovers its original form with the same amplitude but a different phase after soliton leave its initial region. Based on the integrability of the NLSE, we demonstrate that the FPU recurrence takes place not only for condensate, but also for a more general solution in the form of the cnoidal wave. This solution is periodic in space and can be represented as a solitonic lattice. That lattice reduces to isolated soliton solution in the limit of large distance between solitons. The lattice transforms into the condensate in the opposite limit of dense soliton packing. The cnoidal wave is also modulationally unstable due to soliton overlapping. The recurrence happens at the nonlinear stage of the modulation instability. Due to generic nature of the underlying mathematical model, the proposed concept can be applied across disciplines and nonlinear systems, ranging from optical communications to hydrodynamics.

CARACTERIZACIÓN DE BACTERIAS PROBIÓTICAS AISLADAS DEL INTESTINO GRUESO DE CERDOS COMO ALTERNATIVA AL USO DE ANTIBIÓTICOS

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Henry Jurado G

2009-08-01

Full Text Available Objetivos. Caracterizar bacterias ácido lácticas probióticas aisladas del intestino grueso de cerdos adultos como posible alternativa al uso de antibióticos. Materiales y métodos. Se incluyeron muestras de intestino grueso de 20 cerdos adultos, para el aislamiento de bacterias lácticas (BAL. La caracterización de los parámetros bioquímicos-fisiológicos de las BAL contemplo la evaluación del pH del fermento, determinación de ácidos orgánicos por HPLC y detección de isómeros de ácido láctico. Los procedimientos microbiológicos evaluaron la capacidad de inhibición del crecimiento de patógenos y la actividad antagónica del probiótico vs antibiótico con su interacción competitiva. Se utilizaron pruebas API CHL 50 para la identificación de las BAL que se complementaron con la producción de gas, actividad de catalasa y viabilidad a diferentes concentraciones de sales biliares y temperaturas. Resultados. El plan de análisis permitió seleccionar dos aislados que se identificaron como: Lactobacillus plantarum 1 H1 y Lb. plantarum 1 H2. Las pruebas microbiológicas evidenciaron que las BAL seleccionadas inhibieron principalmente los enteropatógenos: Escherichia coli, Salmonella typhimurium y Clostridium perfringens. Las pruebas bioquímicas fueron compatibles con el género Lactobacillus, mostrando el siguiente perfil: Catalasa negativas; no productoras de gas; productoras de isómeros DL; resistentes a sales biliares y pH óptimo de crecimiento 3.5 a 38oC. Conclusiones. Los dos aislados de Lactobacillus plantarum 1 reunieron las características para el uso potencial como probióticos. Se recomienda su uso como complemento de terapias con antibióticos y en la elaboración de inóculos para aplicación en raciones alimenticias de lechones destetos, sin embargo, estudios complementarios se requieren para evaluar el efecto directo del probiótico como sustituto del uso de antibióticos in vivo.

Enumeration and stability analysis of simple periodic orbits in β-Fermi Pasta Ulam lattice

International Nuclear Information System (INIS)

Sonone, Rupali L.; Jain, Sudhir R.

2014-01-01

We study the well-known one-dimensional problem of N particles with a nonlinear interaction. The special case of quadratic and quartic interaction potential among nearest neighbours is the β-Fermi-Pasta-Ulam model. We enumerate and classify the simple periodic orbits for this system and find the stability zones, employing Floquet theory. Such stability analysis is crucial to understand the transition of FPU lattice from recurrences to globally chaotic behavior, energy transport in lower dimensional system, dynamics of optical lattices and also its impact on shape parameter of bio-polymers such as DNA and RNA

Enumeration and stability analysis of simple periodic orbits in β-Fermi Pasta Ulam lattice

Energy Technology Data Exchange (ETDEWEB)

Sonone, Rupali L., E-mail: vaidehisonone@gmail.com; Jain, Sudhir R., E-mail: vaidehisonone@gmail.com [Department of Physics, University of Pune, Pune-411007, India and Nuclear Physics Division, Bhabha Atomic Research Centre, Mumbai - 400085 (India)

2014-04-24

We study the well-known one-dimensional problem of N particles with a nonlinear interaction. The special case of quadratic and quartic interaction potential among nearest neighbours is the β-Fermi-Pasta-Ulam model. We enumerate and classify the simple periodic orbits for this system and find the stability zones, employing Floquet theory. Such stability analysis is crucial to understand the transition of FPU lattice from recurrences to globally chaotic behavior, energy transport in lower dimensional system, dynamics of optical lattices and also its impact on shape parameter of bio-polymers such as DNA and RNA.

Actividad hidráulica de un cemento belítico obtenido a partir de cenizas volantes tipo C: influencia del aditivo y tipo de curado

OpenAIRE

Goñi, S.; Guerrero, A.

2006-01-01

En este trabajo se discute la influencia del tipo de curado y de un aditivo reductor de la demanda de agua en la actividad hidráulica de un cemento belítico de cenizas volantes de alto contenido en cal denominado (CBCV-2-A). Este cemento ha sido sintetizado por una ruta húmeda hidrotermal con posterior calcinación, empleando ceniza volante de alto contenido en cal (ASTM tipo C) como materia prima. La actividad hidráulica se ha estudiado en la pasta de cemento, durante un periodo de 180 días, ...

EFEITO DOS PARÂMETROS DE EXTRUSÃO SOBRE AS PROPRIEDADES DE PASTA DE MASSAS ALIMENTÍCIAS PRÉ-COZIDAS DE ARROZ E FEIJÃO

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Carla da Silva TEBA

2010-03-01

Full Text Available

A mistura em proporções adequadas de arroz com feijão fornece proteína de alta qualidade, em decorrência da complementação mútua de aminoácidos, contribuindo para o aumento da qualidade nutricional de produtos elaborados a partir da combinação desses alimentos. O processo de extrusão termoplástica leva a gelatinização do amido e à desnaturação de proteínas, melhorando as propriedades funcionais e tecnológicas dos produtos produzidos com este processo. O objetivo deste trabalho foi estudar os efeitos das variáveis independentes como umidade, temperatura e formulação nas propriedades de pasta de massas alimentícias pré-cozidas e isentas de glúten, elaboradas a partir de farinha mista de arroz polido e feijão preto sem tegumento. Foi utilizado um delineamento experimental central rotacional para estimar o efeito de três níveis de umidade (30, 35 e 40%, três níveis de temperatura na zona de alta pressão (70, 80 e 90°C e três níveis de substituição de farinha de feijão preto (20, 40 e 60%, originando 20 experimentos. Os resultados obtidos indicaram que o percentual de farinha de feijão exerceu efeito mais signifi cativo para a viscosidade de pasta inicial a 25°C, a viscosidade de pasta máxima a 95°C, a quebra de viscosidade, a viscosidade fi - nal a 25°C e tendência à retrogradação. Entretanto, para a viscosidade mínima, a temperatura exerceu efeito negativo mais signifi cativo. Em geral, as massas alimentícias précozidas por extrusão termoplástica, elaboradas com 6,36 e 20,00% de farinha de feijão apresentaram as melhores propriedades de pasta, quando comparadas com massas comerciais à base de semolina de trigo e arroz polido.

EVALUACIÓN DEL ENSILAJE DE VÍSCERAS DE TILAPIA ROJA (Oreochromis spp EN ALIMENTACIÓN DE POLLOS DE ENGORDE

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GILMA M. GOMEZ N.

2014-06-01

Full Text Available Los mayores costos de producción en la avicultura, son debidos a la alimentación, de ahí la importancia de generar estrategias encaminadas a su reducción, por ello, se planteó como objetivo, evaluar el efecto de la inclusión del ensilaje biológico de vísceras de tilapia roja (Oreochromis spp en la alimentación de pollos de engorde, durante la etapa de iniciación. Para ello se utilizó un diseño completamente al azar, con cuatro tratamientos, cuatro réplicas por tratamiento y 8 pollos por repetición. Los niveles de inclusión empleados fueron 0%, 10%, 20% y 30%. Se tomaron como variables de respuesta, el consumo de alimento, ganancia de peso, conversión alimenticia y su respectivo análisis económico. En la etapa de iniciación, solamente se presentaron diferencias estadísticas (p>0,05, para la variable consumo de alimento, mientras que en la etapa de finalización, donde no se incluyo ensilaje, no se presentaron diferencias significativas. Respecto al análisis económico, se determino que en la medida que se aumenta el nivel de inclusión de ensilaje, se reducen los costos de producción, hasta en un 22,2%, para el caso del tratamiento 3.

Portland cement hydration: study of various techniques

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Triviño Vázquez, F.

1974-06-01

Full Text Available Not availableLa complejidad de la química del cemento es motivo de que aún hoy día permanezcan sin aclarar muchos procesos que transcurren durante el fraguado y posterior endurecimiento de la pasta. La industria de la construcción precisa de un conocimiento técnico más sólido, ya que al saber el modo de actuar de los componentes de la pasta del cemento puede conseguir de este material: facilidad y economía en su empleo, resistencias mecánicas elevadas e inalterabilidad y duración en las obras realizadas. Cualquier nuevo conocimiento sobre la química de la pasta, por ello, suele tener inmediata aplicación o sirve como base para ulteriores investigaciones, que en su día darán nuevas propiedades prácticas al cemento o incluso a otros materiales diferentes. El comportamiento de la pasta durante las primeras 24 horas ha sido el motivo de este estudio. Se efectuaron medidas térmicas, de conductividad, de contenidos de productos solubles en agua, de productos cristalinos y de variaciones de solicitación de agua, por los métodos que veremos a continuación.

Propuesta teórica de los factores que impulsan las importaciones de alimentos procesados en las empresas alimenticias (Theoretical proposal of the factors driving imports of processed foods in food companies

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Tejeda, Angelica

2016-07-01

mundial, en México y de manera particular en Nuevo León, seguido por el análisis de los aspectos teóricos que permiten fundamentar los factores críticos que permiten impulsar las importaciones: el precio internacional, la calidad requerida, la disponibilidad extranjera del producto importado, la confianza en los proveedores internacionales, el conocimiento de las normas para el despacho aduanero y la capacidad logística que tiene la empresa importadora. Definiendo estos factores se pretende elaborar y aplicar en el futuro un instrumento de medición cuantitativo que permita obtener resultados de la importancia que tienen estas seis variables sobre el impulso en las importaciones de alimentos procesados en las empresas alimenticias en Nuevo León.

Una cuenta singular vitrificada de tipo orientalizante entre los depósitos funerarios de un túmulo catalán del Bronce Medio: el monumento I de El Bosc de Correà (L’Espunyola, Berguedà, Cataluña

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Rovira i Port, Jordi

1996-06-01

Full Text Available In this paper we examine an interesting glass bead of the Middle Bronze Age found in catalan barrow and published in 1927 by J. Serra Vilaró, director of the Solsona museum. This object has an eyepieces decoration and, undoubtedly, it is an imported element coming from the eastern or central Mediterranean Sea, perhaps by means of Mycenaean or circummycenaean trade.

En este trabajo se analiza una interesante cuenta de pasta vitrea del Bronce Medio localizada en un túmulo catalán y publicada en 1927 por J. Serra Vilaró del Museo de Solsona. La pieza muestra una decoración oculada y se trata, sin duda, de un elemento importado desde el Mediterráneo oriental o central, quizás a través del comercio micénico o circunmicénico.

La subida de los precios de los alimentos: Una mirada al Norte de África

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Alberto Priego

2013-01-01

Full Text Available En los últimos 4 años el mundo ha sufrido al menos 3 crisis alimenticias. La explicación a este fenómeno tenemos que buscarla en un conjunto de diferentes causas (económicas, medioambientales, financieras, técnicas, políticas y sociales En el norte de África dichas crisis han sido el detonante de procesos de cambios sociales y políticos que hemos denominado Primaveras Árabes. En el presente artículo vamos a analizar las causas que han provocado el alza del precio de los alimentos y las consecuencias sobre la población del Norte de África.

SEVERIDAD DE LA QUEMAZÓN (Pyricularia oryzae Cav. EN GERMOPLASMA DE ARROZ F1 EN LA ZONA CENTRAL DEL LITORAL ECUATORIANO

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Felipe Rafael Garcés Fiallos

2013-01-01

Full Text Available Resumen En el Ecuador, el cultivo de arroz (Oriza sativa L. es la principal fuente alimenticia, principalmente formando parte de la dieta básica de los habitantes de la costa ecuatoriana. Entre los factores bióticos adversos al cultivo, está la enfermedad denominada piricularia o quemado del arroz, producida por Pyricularia oryzae Cav., la misma que puede causar daños desde el 59.6% hasta el 100%. El objetivo de esta investigación, fue cuantificar la severidad (número de lesiones por hoja en 39 materiales (líneas y variedades de arroz de pequeño y mediano porte, divididos en dos experimentos establecidos en la zona central del litoral ecuatoriano. La severidad de piricularia se evaluó en hojas de los estratos inferior, medio y superior de las plantas de arroz, una vez por semana totalizando ocho ocasiones. Se empleó un diseño experimental de Bloques Completos al Azar (DBCA con 3 repeticiones. Los valores obtenidos fueron integralizados en el Área abajo la curva de progreso de la quemazón del arroz (AACPQA. Para la comparación entre las medias de los tratamientos se empleó la prueba de T al 5% de probabilidad de error. Existió comportamiento sanitario diferenciado entre los genotipos evaluados en los dos experimentos. Los materiales sobresalientes fueron la variedad INIAP-16 (9.9, y la línea INIAP-14-7 (11.2 en el primer experimento; mientras que en el segundo fueron la variedad Caluma (17.4 y la línea CC-05-27 (18.8, por haber obtenido una menor AACPQA.

Características físicas y composicionales de pastas de gres porcelánico con arcillas de Teruel

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Lazaro, A.

2012-08-01

Full Text Available Stoneware pots were produced in the temperature range 1120-1220 using as raw materials ball clays from the mining area of Teruel (Spain with additions of feldspars and without quartz additions. Data about water absorption, shrinkage, flexural strength and colour space (L a* b* are provided, as well as semiquantitative estimations of the crystalline phases in the bodies using the reference intensity method. The results fulfil the norm ISO-13006 regarding water absorption and mechanical strength at 1185 °C. In addition, it is shown that the intensity reference method was a good alternative to more advanced quantitative methods.

Se desarrollaron pastas de gres porcelánico, elaboradas con arcillas de la zona minera de Teruel, con adiciones de feldespatos comerciales y sin adición de cuarzo, en el intervalo de temperatura 1120-1220. Se incluyen datos de absorción de agua, contracción lineal, resistencia a flexión y determinaciones de blancura (L a* b*, así como estimaciones semicuantitativas de fases cristalinas por el método de las intensidad de referencia. Se obtuvieron resultados cumpliendo con la norma ISO -13006 respecto a absorción de agua y resistencia mecánica a 1185 °C. Además, se demostró la conveniencia del método de las intensidades de referencia como alternativa a métodos cuantitativos más avanzados.

PENGARUH FORMULASI PASTA LABU KUNING DAN TEPUNG BERAS KETAN PUTIH TERHADAP SIFAT KIMIA DAN SENSORI DODOL [The Effect of Formulation Pumpkin Paste and White Glutinous Rice Flour on Chemical and Sensory Properties Dodol

OpenAIRE

Hadi Hanggara; Sussi Astuti; Sri Setyani

2016-01-01

The objective of this research was to study the effect formulation between pumpkin pasta and white glutinous rice flour on chemical and sensory properties of dodol. The research was a single factor, arranged in a Complete Randomized Design with six replications. The factor was the formulation of pumpkin pasta and white glutinous rice flour consisted of four levels, i.e. 10 : 90 (L1); 20 : 80 (L2); 30 : 70 (L3); 40 : 60 (L4); 50 : 50 (L5); and 60 : 40 (L6).  The data were analyzed by using ANO...

Overview on the General Approaches to Improve Gluten-Free Pasta and Bread

Science.gov (United States)

Padalino, Lucia; Conte, Amalia; Del Nobile, Matteo Alessandro

2016-01-01

The use of gluten-free products is increasing since a growing number of people are suffering from celiac disease and thereby need gluten-free diet. Gluten is responsible for the visco-elastic characteristics of wheat-based products; therefore, its lack makes the gluten-free products not similar to wheat-based product, with scarce textural properties. This reason constitutes the major industrial limitation. Thus, obtaining good-quality gluten-free products represents a technological challenge. This review reports the main strategies adopted to produce high quality gluten-free pasta and bread. They are mainly obtained by the utilization of specific ingredients (hydrocolloids, proteins or enzymes) to be incorporated into the standard formulation or the adoption of proper technological variables that can enhance above all the functional properties, the texture and the taste. PMID:28231182

El envejecimiento de las pastas de cemento reforzadas con fibras de vidrio

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Sánchez Paradela, M. L.

1992-06-01

Full Text Available Cement pastes reinforced with glassfibre, popularly called GRC ("Glassfibre Reinforced Cements" are compound materials which have been widely used in the construction field for the last 30 years. Their good mechanical properties, lightness and resistance to corrosion and fire make them suitable in the process of replacing the fibrocements with asbestos base in numerous applications. For that reason, their use has been extended in recent years and they have mainly been used to manufacture panels for facades and interior decoration as well as, to a smaller extent, for plumbing installations, roofs, lost formwork and even for "fingers" at the airports (1, 2, 3, 4, 5. Nevertheless, it has been known for over 25 years that GRC suffer deterioration with the time which affects their mechanical properties and especially their tenacity; they become fragile and crack under small deformations. The research carried out to determine the causes of the phenomenon and look for possible solutions has been intense and it would be impossible to give more details here due to the lack of space. We will try, nevertheless, to summarize some more relevant aspects of the problem and the solutions that have reached the highest point of development so far.

Las pastas de cemento reforzadas con fibras de vidrio, denominadas popularmente GRC ("Glassfibre Reinforced Cements", son materiales compuestos que se utilizan ampliamente en el campo de la Construcción desde hace unos 30 años. Sus buenas propiedades mecánicas, ligereza y resistencia a la corrosión y al fuego les hacen idóneos en el proceso de sustitución de los fibrocementos de base amianto en numerosas aplicaciones. Por tal motivo, su empleo se ha extendido en los últimos años, utilizándose fundamentalmente para fabricar paneles de cierre de fachadas y decoración de interiores y en menor grado para tuberías, cubiertas, encofrados permanentes e incluso para "fingers" o brazos de acceso a los aviones

The «C» campanian and grey seudocampanian pottery in the province of Seville | La cerámica campaniense «C» y seudocampaniense de pasta gris en la provincia de Sevilla

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Juan José Ventura Martínez

1985-12-01

Full Text Available We want to make a contribution to the study of the Campanian pottery in the Iberian Peninsula. We analyse a lot of this pottery from various sites of the province of Seville, and carry out the study of the C Campanian pottery, and of the grey-paste pottery connected with it, in this area. | El presente estudio pretende ser una contribución al conocimiento de la cerámica campaniense en el ámbito de la Península Ibérica. En base al material reunido, procedente de diversos yacimientos de la provincia de Sevilla, el planteamiento del trabajo ha girado en torno a la documentación efectiva en dicho ámbito provincial tanto de la cerámica campaniense de tipo C como de una serie de cerámicas caracterizadas básicamente por su pasta gris y que en ocasiones, por sus características técnicas, formales o decorativas apuntan a una inspiración más o menos directa en las producciones propiamente campanienses.

Implicaciones metabólicas del consumo exesivo de fructosa

OpenAIRE

Esquivel-Solís, Viviana; Gómez-Salas, Georgina

2007-01-01

En los últimos años se ha dado un auge importante en la producción de alimentos endulzados con edulcorantes distintos a la sacarosa o azúcar de mesa, que por aportar menos calorías, son utilizados ya sea para perder peso o para mantener un peso saludable, o bien, para ofrecer opciones alimenticias a individuos que padecen de diabetes o intolerancia a la glucosa. Uno de los edulcorantes de mayor utilización es el jarabe de maíz alto en fructosa, el cual, en comparación con la sacarosa, tiene u...

Legumes as Functional Ingredients in Gluten-Free Bakery and Pasta Products.

Science.gov (United States)

Foschia, Martina; Horstmann, Stefan W; Arendt, Elke K; Zannini, Emanuele

2017-02-28

The increasing demand for gluten-free food products from consumers has triggered food technologists to investigate a wide range of gluten-free ingredients from different sources to reproduce the unique network structure developed by gluten in a wheat-dough system. In recent times, the attention has been focused on novel application of legume flour or ingredients. The interest in this crop category is mainly attributed to their functional properties, such as solubility and water-binding capacity, which play an important role in gluten-free food formulation and processing. Their nutritional profile may also counteract the lack of nutrients commonly highlighted in commercial gluten-free bakery and pasta products, providing valuable sources of protein, dietary fiber, vitamins, minerals, and complex carbohydrates, which in turn have a positive impact on human health. This review reports the main chemical and functional characteristics of legumes and their functional application in gluten-free products.

CONTROL DE LA ACTIVIDAD SEXUAL DE LOS CAPRINOS SIN HORMONAS EXÓGENAS: USO DEL FOTOPERIODO, LAS RELACIONES SOCIO-SEXUALES Y LA NUTRICIÓN

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Jose Alberto Delgadillo

2011-10-01

Full Text Available Algunas razas caprinas de las latitudes subtropicales muestran una muy marcada estacionalidad de su actividad sexual anual, mientras que otras sólo presentan una moderada estacionalidad sexual. La estacionalidad sexual provoca el problema de que la producción de leche, queso y cabrito sea también estacional. Para resolver este problema, es necesario tener un profundo conocimiento de las características sexuales de estos animales e identificar el factor del medio ambiente que controla su ciclo anual de reproducción. En este artículo describiremos las reflexiones que nos permitieron desarrollar técnicas sustentables de control reproductivo de los caprinos del subtrópico mexicano. Primero, determinamos las características del ciclo anual de actividad sexual de los machos y hembras caprinos. Segundo, identificamos que el fotoperiodo era el principal factor del medio ambiente que regula el ciclo sexual anual de ambos sexos.  Tercero, utilizamos el fotoperiodo para estimular la actividad sexual de los machos durante el periodo de reposo. Posteriormente, los machos cabríos sexualmente activos se utilizaron para inducir y sincronizar la actividad estral y ovulatoria de las cabras anéstricas mantenidas en condiciones extensivas o intensivas, a través de la técnica de bioestimulación conocida como efecto macho. Finalmente, determinamos que la complementación alimenticia mejora la respuesta reproductiva de las cabras expuestas a los machos cabríos. Estos resultados constituyen una manera original para controlar la actividad sexual de los caprinos utilizando el fotoperiodo, el efecto macho y la nutrición.

'Fannibals' ministéricos: el poder del 'Fandom'

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Raquel Crisóstomo

2016-05-01

Full Text Available El fandom ha adquirido en los últimos años un protagonismo esencial. Si bien no se trata de algo nuevo ni perteneciente en exclusiva al campo de la serialidad, como muy bien ya explicó Henry Jenkins en Fans, Bloggers, and Gamers: Exploring Participatory Culture (2006, sí que es cierto que ha evolucionado hasta convertirse en uno de los elementos clave de la cadena alimenticia serial. Sus aportaciones –y sobre todo su implicación– han decidido en distintas ocasiones la continuidad de una serie o la defenestración de un personaje, y quizás lo más importante, han dado lugar a la generación de universos narrativos circundantes y alternativos. Esta comunicación se propone ahondar en el comportamiento del fandom y sus consecuencias a través del estudio de las distintas muestras y ejemplos de acciones llevadas a cabo (transmediáticas o no en relación a distintas series producidas sobre todo en Estados Unidos durante los últimos 15 años. Y aunque se aludirá por lo tanto a diversos fandom seriales, en especial se centrará en dos casos recientes bastante distintos: los fannibals (fandom de la serie Hannibal [NBC, 2012-2015] y los ministéricos (de la serie El ministerio del tiempo [La 1, 2015-], por tratarse de dos series muy distintas y por lo tanto, de dos comunidades también muy diferentes. La primera, una serie estadounidense de tres temporadas cuya cancelación ha aumentado si cabe su cohorte de seguidores; y la segunda una serie española de la que en principio estaba prevista una temporada y de la que ya se ha anunciado la segunda para el 2016. El objetivo principal será concluir la alta capacidad de influencia de estos colectivos en las series de la tercera edad de oro televisiva, ya sea en referencia a los elementos constructivos de las series, en cuanto a sus personajes o por lo que respecta al ámbito de la transmedia, donde quizás se ha notado más la evolución de la huella de este colectivo en el mundo de la ficci

Control del desarrollo de hongos contaminantes de alimentos mediante iones dosificados por materiales microporosos.

OpenAIRE

Chiericatti, Carolina Andrea Antonia; Chiericatti, Carolina Andrea Antonia

2014-01-01

Se estudió el efecto inhibitorio de Ag y Cu incorporado en matrices microporosas sobre el crecimiento de diferentes hongos, que son problemáticos en las industrias alimenticias de nuestra zona. Se estudiaron las especies fúngicas: Rhizopus oryzae, Mucor circinelloides, Geotrichum candidum, Saccharomyces cerevisiae, Debaryomyces hansenii y Zygosaccharomyces rouxii. Los Hongos filamentosos fueron aislados de productos lácteos que provocaron alteración a baja tensión de oxígeno y las levaduras f...

Estudio preliminar: orégano como promotor de crecimiento en lechones destetados

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Santiago Parrado M.

2006-12-01

Full Text Available A pesar de la comprobada capacidad de mejorar el desempeño en los cerdos, el uso de antimicrobianos como promotores de crecimiento viene siendo progresivamente restringido en diversos países. Las nuevas reglamentaciones tienden a buscar nuevas alternativas al uso de antibióticos y quimioterapéuticos como promotores de crecimiento. Una de estas alternativas son los nutraceúticos que constituyen una de las opciones investigadas. El objetivo del trabajo fue evaluar los efectos antimicrobianos del orégano sobre la digestibilidad aparente de los nutrientes, en la ganancia diaria de peso, conversión alimenticia y presentación de diarreas en lechones recién destetados. Fueron estudiados tres grupos de lechones de 21 días de edad de la raza F1 (Landrace x Large White, durante cuatro semanas de los cuales uno de dichos grupos fue tomado como grupo control (alimento comercial, y los otros dos grupos con alimento fabricado en la granja a diferentes concentraciones de orégano (0,03 y 0,06 % respectivamente. Las dietas fabricadas son a base de harina de maíz y soya suplementados con los aminoácidos y minerales esenciales para la dieta del lechón. El proyecto tuvo duración de un mes en el cuales se midió semanalmente el peso ganado por los animales y la conversión alimenticia de los mismos; de igual forma se comparó la eficacia del orégano con respecto a una dieta normal de concentrado. Los resultados del estudio mostraron diferencias significativas entre los grupos estudiados, en cuanto a las variables ganancia diaria de peso, índice de conversión y presentación de diarreas. Se llegó a una conclusión muy significativa donde las alternativas para los antibióticos promotores de crecimiento mejoran los parámetros productivos en lechones además, del efecto antimicrobiano que poseen.

Vital Signs - ¡Cuidado con ese bocado! (When Food Bites Back)

Centers for Disease Control (CDC) Podcasts

2013-06-04

Este podcast se basa en el informe Vital Signs de los CDC de junio del 2013. Trata sobre las intoxicaciones alimenticias y en particular de las causadas por listeria. Si usted tiene 65 años o más, tiene un sistema inmunitario debilitado o está embarazada, debe ser muy cuidadoso al seleccionar, preparar y guardar alimentos.  Created: 6/4/2013 by Centers for Disease Control and Prevention (CDC).   Date Released: 6/4/2013.

Tunable heat conduction through coupled Fermi-Pasta-Ulam chains

Science.gov (United States)

Su, Ruixia; Yuan, Zongqiang; Wang, Jun; Zheng, Zhigang

2015-01-01

We conduct a study on heat conduction through coupled Fermi-Pasta-Ulam (FPU) chains by using classical molecular dynamics simulations. Our attention is dedicated to showing how the phonon transport is affected by the interchain coupling. It has been well accepted that the heat conduction could be impeded by the interchain interaction due to the interface phonon scattering. However, recent theoretical and experimental studies suggest that the thermal conductivity of nanoscale materials can be counterintuitively enhanced by the interaction with the substrate. In the present paper, by consecutively varying the interchain coupling intensity, we observed both enhancement and suppression of thermal transport through the coupled FPU chains. For weak interchain couplings, it is found that the heat flux increases with the coupling intensity, whereas in the case of strong interchain couplings, the energy transport is found to be suppressed by the interchain interaction. Based on the phonon spectral energy density method, we attribute the enhancement of the energy transport to the excited phonon modes (in addition to the intrinsic phonon modes), while the upward shift of the high-frequency phonon branch and the interface phonon-phonon scattering account for the suppressed heat conduction.

Metabolic Profiling Reveals Differences in Plasma Concentrations of Arabinose and Xylose after Consumption of Fiber-Rich Pasta and Wheat Bread with Differential Rates of Systemic Appearance of Exogenous Glucose in Healthy Men.

Science.gov (United States)

Pantophlet, Andre J; Wopereis, Suzan; Eelderink, Coby; Vonk, Roel J; Stroeve, Johanna H; Bijlsma, Sabina; van Stee, Leo; Bobeldijk, Ivana; Priebe, Marion G

2017-02-01

The consumption of products rich in cereal fiber and with a low glycemic index is implicated in a lower risk of metabolic diseases. Previously, we showed that the consumption of fiber-rich pasta compared with bread resulted in a lower rate of appearance of exogenous glucose and a lower glucose clearance rate quantified with a dual-isotope technique, which was in accordance with a lower insulin and glucose-dependent insulinotropic polypeptide response. To gain more insight into the acute metabolic consequences of the consumption of products resulting in differential glucose kinetics, postprandial metabolic profiles were determined. In a crossover study, 9 healthy men [mean ± SEM age: 21 ± 0.5 y; mean ± SEM body mass index (kg/m 2 ): 22 ± 0.5] consumed wheat bread (132 g) and fresh pasta (119 g uncooked) enriched with wheat bran (10%) meals. A total of 134 different metabolites in postprandial plasma samples (at -5, 30, 60, 90, 120, and 180 min) were quantified by using a gas chromatography-mass spectrometry-based metabolomics approach (secondary outcomes). Two-factor ANOVA and advanced multivariate statistical analysis (partial least squares) were applied to detect differences between both food products. Forty-two different postprandial metabolite profiles were identified, primarily representing pathways related to protein and energy metabolism, which were on average 8% and 7% lower after the men consumed pasta rather than bread, whereas concentrations of arabinose and xylose were 58% and 53% higher, respectively. Arabinose and xylose are derived from arabinoxylans, which are important components of wheat bran. The higher bioavailability of arabinose and xylose after pasta intake coincided with a lower rate of appearance of glucose and amino acids. We speculate that this higher bioavailability is due to higher degradation of arabinoxylans by small intestinal microbiota, facilitated by the higher viscosity of arabinoxylans after pasta intake than after bread

Estudio de procedencia de la cerámica del sitio arqueológico La Real, utilizando análisis por activación neutrónica y estadística multivariada

OpenAIRE

Bedregal, Patricia; Ubillús, Marco; Mendoza, Pablo; Montoya, Eduardo

2014-01-01

Los estudios de procedencia, utilizando fragmentos arqueológicos, requieren de información sobre la composición elemental de la pasta de cerámica. El análisis por activación neutrónica instrumental ha sido utilizado para caracterizar 100 fragmentos cerámicos encontrados en la zona arqueológica La Real en Arequipa y, el análisis estadístico multivariado para determinar su pertenencia y procedencia, incluyendo una comparación del patrón de composición química de los cerámicos de estilos locales...

Parametric spectro-temporal analyzer (PASTA) for real-time optical spectrum observation

Science.gov (United States)

Zhang, Chi; Xu, Jianbing; Chui, P. C.; Wong, Kenneth K. Y.

2013-06-01

Real-time optical spectrum analysis is an essential tool in observing ultrafast phenomena, such as the dynamic monitoring of spectrum evolution. However, conventional method such as optical spectrum analyzers disperse the spectrum in space and allocate it in time sequence by mechanical rotation of a grating, so are incapable of operating at high speed. A more recent method all-optically stretches the spectrum in time domain, but is limited by the allowable input condition. In view of these constraints, here we present a real-time spectrum analyzer called parametric spectro-temporal analyzer (PASTA), which is based on the time-lens focusing mechanism. It achieves a frame rate as high as 100 MHz and accommodates various input conditions. As a proof of concept and also for the first time, we verify its applications in observing the dynamic spectrum of a Fourier domain mode-locked laser, and the spectrum evolution of a laser cavity during its stabilizing process.

Equivalencia entre medidas eléctricas y difracción de rayos X en la formación de fases cristalinas de pastas de cemento

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Menéndez, E.

2011-10-01

Full Text Available In this paper a comparative study of the hydration process in a very early age, first 20 hours, between a conventional cement paste and its equivalent with a replacement of slag of about 12%, is done. The study was undertaken through semiadibatic calorimetry, electrical impedance spectroscopy and X-ray diffraction. It shows that using electrical impedance spectroscopy we can determine the state of crystallization of the cement with and without additions, thereby determining the time at which the different processes are initiated in the hydration.

En este trabajo se hace un estudio comparado de los procesos de hidratación en edades muy tempranas, 20 primeras horas, entre una pasta de cemento convencional y su equivalente con una sustitución de escorias de aproximadamente el 12 %. El estudio se realiza mediante calorimetría semiadibática, espectroscopía de impedancia y difracción de rayos X. Se pone de manifiesto que haciendo uso de la espectroscopía de impedancia se puede determinar el estado de cristalización del material con y sin adiciones, permitiendo determinar el tiempo en el que se inician los diferentes procesos de hidratación en el mismo.

SUPLEMENTACIÓN CON PARED CELULAR Y CULTIVO DE LEVADURAS EN VACAS PRONTAS Y SU EFECTO SOBRE LA CALIDAD DEL CALOSTRO Y EL ESTADO INMUNOLÓGICO DE LAS TERNERAS

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Carlos Campos-Granados

2015-01-01

Full Text Available El estudio fue realizado en una finca comercial ubicada en Santa Rosa de Oreamuno, Provincia de Cartago. Se utilizaron 30 vacas Jersey preparto y sus respectivas terneras, dis - tribuidas en un modelo irrestricto al azar, con 2 tratamientos de 15 repeticiones cada uno: el primero fue el control (no suplementado y el segundo se suplementó diariamente, a partir de los 21 días preparto, con 40 g de pared celular y cultivo de levaduras. Se cuantificó la concentra - ción de inmunoglobulinas totales en el calostro de las vacas en estudio, obteniéndose diferencias significativas (p0,05, obteniéndose valores promedio de 8,57±1,27 g.dl -1 y 8,24±1,26 g.dl -1 , para el grupo control y el suplementado, respectivamen - te. Se cuantificó la ganancia diaria de peso, el crecimiento semanal expresado como altura la cruz, el consumo diario de dieta sólida y la conversión alimenticia de las terneras durante las primeras 8 semanas, y no se encontraron dife - rencias significativas para ninguna de las varia - bles antes mencionadas (p>0,05, obteniéndose valores promedio de ganancia diaria de peso de 382,86±61,20 g y 410,94±51,22 g, de crecimien - to semanal de 1,45±0,33 cm y 1,70±0,31 cm, de consumo de dieta sólida de 985,17±8,51 g y 977,51±5,74 g, y de conversión alimenticia de 2,57±0,11 y 2,38±0,09, para el grupo control y el suplementado, respectivamente. Se concluye que la suplementación con pared celular y cultivo de levaduras tuvo efecto mejorador sobre la concen - tración de inmunoglobulinas totales en el calostro y un efecto mejorador en la salud de las terneras, reflejado en la menor incidencia de enfermedades respiratorias y del tracto digestivo.