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1
artículo
Publicado 2021
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The nervous control of salivary secretion is exclusive to the autonomic nervous system, which has a sympathetic part, which originates from the thoracic segments; and a parasympathetic, which occurs through nerve signals from the salivary nuclei. Nerve control begins with gustatory stimuli, which are mediated by NCV3 (third branch of the trigeminal nerve), NC VII (facial nerve), and NCIX (glosopharyngeal nerve). In addition, the pathway that follows the stimulation for salivary secretion is: preganglionary fibers, ganglion, and fibers postanglionary parasympathetic fibers. Saliva is composed of 95 to 99 % water and the remaining percentage corresponds to solids that are subdivided into organic, where protein compounds such as enzymes and immunoglobulins are found; non-protein such as urea and inorganic compounds that behave as electrolytes. In addition,...
2
artículo
Publicado 2021
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The nervous control of salivary secretion is exclusive to the autonomic nervous system, which has a sympathetic part, which originates from the thoracic segments; and a parasympathetic, which occurs through nerve signals from the salivary nuclei. Nerve control begins with gustatory stimuli, which are mediated by NCV3 (third branch of the trigeminal nerve), NC VII (facial nerve), and NCIX (glosopharyngeal nerve). In addition, the pathway that follows the stimulation for salivary secretion is: preganglionary fibers, ganglion, and fibers postanglionary parasympathetic fibers. Saliva is composed of 95 to 99 % water and the remaining percentage corresponds to solids that are subdivided into organic, where protein compounds such as enzymes and immunoglobulins are found; non-protein such as urea and inorganic compounds that behave as electrolytes. In addition,...
3
artículo
Publicado 2009
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The anterior sector problems are very common in our professional practice and became vital importance to make a suitable rehabilitation in these cases; we can not do a good rehabilitation if we do not know the basic characteristics, both aesthetic and functional. Today the composites are a valid alternative for the restoration of the anterior sector, since they offer to us a conservative and aesthetic possibility, but independently of the material to use we have to based on certain rules or parameters to realize a suitable rehabilitation. In this article the basic criteria to keep in mind are detailed to restore the anterior sector as well as the skills on having used composites.
4
artículo
Publicado 2021
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Avocado cv. Hass consumption has expanded worldwide given its nutritional, sensory, and functional attributes. In this work, avocado fruit from two harvests was subjected to hydrothermal treatment (38 °C for 1 h) or left untreated (control) and then stored for 30 and 50 days in a controlled atmosphere (4 kPa O2 and 6 kPa CO2 at 7 °C) (HTCA and CA, respectively) with subsequent ripening at ~20 °C. The fruit was evaluated for primary and secondary metabolites at harvest, after storage, and after reaching edible ripeness. A decrease from harvest to edible ripeness in mannoheptulose and perseitol was observed while β-sitosterol, hydrophilic and lipophilic antioxidant activity (H-AOX, L-AOX), abscisic acid, and total phenolics (composed of p-coumaric and caffeic acids such as aglycones or their derivatives) increased. HTCA fruit at edible ripeness displayed higher contents of mannoheptulo...
5
artículo
Publicado 2023
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In recent years, the consumption of beverages has increased; however, the excessive consumption of processed and packaged foods with a high sugar content is detrimental to human health as it has led to an increase in various metabolic diseases, which is why it is essential to introduce into the food chain new options of beverages enriched with fruit pulp, rich in polyphenolic compounds and antioxidants. This research sought to develop a functional beverage based on soybean juice and aguaymanto pulp sweetened with stevia, for which nine treatments were formulated consisting of 70, 80 and 90% soybean juice, 30, 20 and 10% aguaymanto pulp and 0.08, 0.10 and 0.12% stevia, and their physicochemical characteristics, sensory acceptability and bioactive composition were evaluated. The results showed that treatment 3 presented the highest sensory acceptability by the panelists with a score of 3.3...
6
artículo
Publicado 2015
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This paper presents an analytical solution for the thermoelastic bending analysis of advanced composite sandwich plates by using a new quasi-3D hybrid type HSDT with 6 unknowns which is based on a generalized formulation. In addition, the nonlinear term of the temperature field is included in the generalized mathematical formulation in such way that it can be freely chosen and if desired can be different from the shear strain shape functions of the displacement field. So, infinite quasi-3D hybrid type HSDTs with just 6 unknowns can be derived from the present generalized formulation. The thermoelastic bending governing equations are obtained through the principle of virtual works and solved via Navier Method. Interesting results are obtained and compared with quasi-3D and 2D HSDTs. Transverse shear stress results are strongly influenced by nonlinear temperature field and for different HS...
7
artículo
Publicado 2013
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Nowadays we possess diverse materials to realize posterior direct restorations as the seventh-generation adhesives and the nanotechnology resins systems. As well as the materials are changing in the time the same happens with the techniques and protocols to use. In the present article there is detailed the protocol of application of seventh-generation adhesives as agent of link and the application of a composite resin using the oblique incremental technique in cavities with and without glass ionomer in the resolution of a clinical case. Results: The obtained results were satisfactory for the patient since it was possible to restore adequately the dental piece involved returning the aesthetics and the lost function. Conclusions: The deep knowledge of the materials to be used as well as the techniques it is going to lead to optimizing of our rehabilitation treatment.
8
artículo
Publicado 2017
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The purpose of the research was to determinate proximal composition and functional properties of the giant squid freeze-dried surimi (Dosidicus gigas). Surimi elaborated from giant squid and it lyophilized until obtaining surimi powder to evaluate its characteristics and functional properties. The protein content was 58.7% and carbohydrate 30.5%. Protein solubility in water and salt (3%) were 21.1% and 40.6% respectively, these values being higher than surimi powder of commercial species. The gelling capacity was 2.4% and the emulsifying capacity was 79.9% at a concentration of 1.0%. The color on the Hunter scale was L*: 91.5; a*: 0.5; b*: 7.0. Giant squid powder surimi considered as a functional protein powder due to its percentage protein content, and had good technological characteristics and great potential in the food industry.
9
artículo
Publicado 2017
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The purpose of the research was to determinate proximal composition and functional properties of the giant squid freeze-dried surimi (Dosidicus gigas). Surimi elaborated from giant squid and it lyophilized until obtaining surimi powder to evaluate its characteristics and functional properties. The protein content was 58.7% and carbohydrate 30.5%. Protein solubility in water and salt (3%) were 21.1% and 40.6% respectively, these values being higher than surimi powder of commercial species. The gelling capacity was 2.4% and the emulsifying capacity was 79.9% at a concentration of 1.0%. The color on the Hunter scale was L*: 91.5; a*: 0.5; b*: 7.0. Giant squid powder surimi considered as a functional protein powder due to its percentage protein content, and had good technological characteristics and great potential in the food industry.
10
artículo
Publicado 2019
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The mechanical behavior of advanced composites can be modeled mathematically through unknown variables and Shear Strain Thickness Functions (SSTFs). Such SSTFs can be of polynomial or non-polynomial nature and some parameters of non-polynomial SSTFs can be optimized to get optimal results. In this paper, these parameters are called “r” and “s” and they are the argument of the trigonometric SSTFs introduced within the Carrera Unified Formulation (CUF). The Equivalent Single Layer (ESL) governing equations are obtained by employing the Principle of Virtual Displacement (PVD) and are solved using Navier method solution. Furthermore, trigonometric expansion with Murakami theory was implemented in order to reproduce the Zig-Zag effects which are important for multilayer structures. Several combinations of optimization parameters are evaluated and selected by different criteria of aver...
11
artículo
Publicado 2012
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The aim of the present work was to optimize the sensorial and technological features of ice cream. The experimental work was performed in two stages: 1) optimization of lactose enzymatic hydrolysis, and 2) optimization of the process and product. For the first stage a complete factorial design was developed, optimized using both response surface and the steepest ascent method. In the second stage a mixture design was performed, combining the process variables. The product with the best sensorial acceptance, high yield and low cost was selected. The acceptance of the product was developed by an untrained taster’s panel. As a main result the sensorial and technological features of the final product were improved, establishing the optimum parameters for its elaboration.
12
artículo
Publicado 2012
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The aim of the present work was to optimize the sensorial and technological features of ice cream. The experimental work was performed in two stages: 1) optimization of lactose enzymatic hydrolysis, and 2) optimization of the process and product. For the first stage a complete factorial design was developed, optimized using both response surface and the steepest ascent method. In the second stage a mixture design was performed, combining the process variables. The product with the best sensorial acceptance, high yield and low cost was selected. The acceptance of the product was developed by an untrained taster’s panel. As a main result the sensorial and technological features of the final product were improved, establishing the optimum parameters for its elaboration.
13
artículo
Tooth wear is the loss of hard tissue of multiple aetiology and may be due to functional or parafunctional factors. Depending on this, a restorative treatment should be chosen based on the severity of the wear, as it can result in loss of vertical dimension of occlusion (VOD), tooth sensitivity, and decreased quality of life. In these cases, the choice of restoration strategy must follow evidence-based treatment protocols, which include direct and indirect restoration techniques, as well as minimally invasive treatments based on composite resins that emerge as an alternative to conventional restorations of ceramics. This clinical case describes the treatment of a patient with severe dental wear through oral rehabilitation with composite resins through direct and indirect techniques, with the aim of preserving the tooth structure as much as possible and having greater aesthetic-functional...
14
artículo
Publicado 2020
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Lucuma is a superfruit of Andean origin, with ovoid shape, greenish yellow color, nice smell, and intense sweet taste. In recent years this superfruit has won great popularity in the international market, and its demand tends to increase exponentially in the future, due to its properties as a functional food for its bioactive components like β-carotens, niacin, phenolic components, phytosterols, among others that give this fruit beneficial properties for health, such as its anti-inflammatory action, antioxidant effect, antihypertensive action, antibacterial, energizing, healing, and its use as a natural sweetener. Currently, research is being carried out about its influence on metabolism, its antidiabetic, anti-cancer capacity and its use to prevent heart disease and counteract Alzheimer's. The properties of lucuma are still under study and greater benefits and applications are expect...
15
artículo
Publicado 2020
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Lucuma is a superfruit of Andean origin, with ovoid shape, greenish yellow color, nice smell, and intense sweet taste. In recent years this superfruit has won great popularity in the international market, and its demand tends to increase exponentially in the future, due to its properties as a functional food for its bioactive components like β-carotens, niacin, phenolic components, phytosterols, among others that give this fruit beneficial properties for health, such as its anti-inflammatory action, antioxidant effect, antihypertensive action, antibacterial, energizing, healing, and its use as a natural sweetener. Currently, research is being carried out about its influence on metabolism, its antidiabetic, anti-cancer capacity and its use to prevent heart disease and counteract Alzheimer's. The properties of lucuma are still under study and greater benefits and applications are expect...
16
17
artículo
Publicado 2019
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The mechanical behavior of advanced composites can be modeled mathematically through unknown variables and Shear Strain Thickness Functions (SSTFs). Such SSTFs can be of polynomial or non-polynomial nature and some parameters of non-polynomial SSTFs can be optimized to get optimal results. In this paper, these parameters are called “r” and “s” and they are the argument of the trigonometric SSTFs introduced within the Carrera Unified Formulation (CUF). The Equivalent Single Layer (ESL) governing equations are obtained by employing the Principle of Virtual Displacement (PVD) and are solved using Navier method solution. Furthermore, trigonometric expansion with Murakami theory was implemented in order to reproduce the Zig-Zag effects which are important for multilayer structures. Several combinations of optimization parameters are evaluated and selected by different criteria of aver...
18
artículo
Publicado 2024
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Diarrhea in alpacas is a clinically significant condition and the primary cause of morbidity in neonatal Peruvian alpacas. This study aimed to correlate early diarrhea in crias of alpaca with changes in the microbiota community. A total of 19 alpacas (aged 1–2 months) were collected, including nine with a health condition and ten healthy ones. Fecal samples were obtained under sterile conditions and their DNA was extracted. Sequencing of the V3-V4 region of the 16S rRNA gene was conducted in the Illumina platform, followed by bioinformatics analysis. Reduced microbial diversity was evident in alpacas afflicted with diarrhea, delineating contrasting microbial compositions in comparison to their healthy counterparts. The study characterized the predominant bacterial classes and phyla within the gut microbiota, with Firmicutes, Verrucomicrobiota, and Bacteroidota collectively constituting...
19
artículo
Publicado 2017
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The alterations of the lipid metabolism and the uncertainty at the moment of selecting beneficial foods to the human body lead to the investigation of omega fatty acids. The study is based on the evaluation of the effect of three preparation methods of chía seed, before getting the oil through two extraction methods and the characterization of the lipid fraction of chia seed (Salvia hispánica L.) from Colta-Ecuador. The oil yield of the conditioned seeds showed statistical differences. Regarding the extraction method, the differences were highly significant, the use of ether in the Soxhlet equipment showed the superiority in the oil performance in a relation of approximately 2:1 versus immersion in hexane. The presence and the content of fatty acids was determined by the use of a gas chromatograph with FiD detector Agilent Technologies 5975C brand, fatty acids were separated with a cap...
20
artículo
Publicado 2017
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This work was supported by the DGCYT [MAT2015-63955-R]; the Vice-Rectorate for Research of the Pontificia Universidad Católica del Perú and the National Council of Science, Technology and Technological Innovation of Peru (CONCYTEC/FONDECYT).
