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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 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.
4
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.
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 2024
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The soil microbiome, a crucial component of agricultural ecosystems, plays a pivotal role in crop production and ecosystem functioning. However, its response to traditional tillage systems in potato cultivation in the Peruvian highlands is still far from understood. Here, ecological and functional aspects of the bacterial community were analyzed based on soil samples from two traditional tillage systems: 'chiwa' (minimal tillage) and 'barbecho' (full tillage), in the Huanuco region of the Peruvian central Andes. Similar soil bacterial community composition was shown for minimal tillage system, but it was heterogeneous for full tillage system. This soil bacterial community composition under full tillage system may be attributed to stochastic, and a more dynamic environment within this tillage system. 'Chiwa' and 'barbecho' soils harbored distinct bacterial genera into their communities, i...
7
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.
8
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.
9
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...
10
artículo
Publicado 2019
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The effects of organic and conventional crop systems on chemical composition, antioxidant activity and functional properties were evaluated in white and dark chia (Salvia hispanica L.) seeds. The organic system reduced the total protein content, and increased the total carbohydrates but did not change polyunsaturated fatty acids, total phenolic or flavonoids. Organic white chia seeds showed the best techno-functional properties. The antioxidant capacity of chia extracts varied in relation to the chemical complexity and differential rate kinetics of different assays. Extractable total phenolic acids and antioxidant capacity were better in organic white chia seeds. In this first approach, we have demonstrated that the organic white chia seed has a better total antioxidant capacity measured by direct quencher approaches than its conventionally-grown counterpart. To summarize, we conclude th...
11
artículo
Publicado 2019
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The effects of organic and conventional crop systems on chemical composition, antioxidant activity and functional properties were evaluated in white and dark chia (Salvia hispanica L.) seeds. The organic system reduced the total protein content, and increased the total carbohydrates but did not change polyunsaturated fatty acids, total phenolic or flavonoids. Organic white chia seeds showed the best techno-functional properties. The antioxidant capacity of chia extracts varied in relation to the chemical complexity and differential rate kinetics of different assays. Extractable total phenolic acids and antioxidant capacity were better in organic white chia seeds. In this first approach, we have demonstrated that the organic white chia seed has a better total antioxidant capacity measured by direct quencher approaches than its conventionally-grown counterpart. To summarize, we conclude th...
12
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...
13
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...
14
artículo
Publicado 2025
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Tree diversity plays a key role in mitigating climate change and enhancing ecosystem resilience. This study evaluated the contribution of trees across three habitats within the urban–rural gradient of Sucre, Bolivia: urban (UF), native (NF), and exotic (EF). Carbon sequestration, as well as taxonomic (TD), phylogenetic (PD), and functional (FD) diversity, were analyzed in relation to bioclimatic (temperature and precipitation) and geographic (altitude) factors. The methodology included the recording of botanical and ecological traits, along with the measurement of dendrometric classes (DBH ≥ 10 cm) in 12 temporary circular plots per habitat. Results showed higher carbon stocks in the urban forest (268.36 ± 2.76 MgC/ha), followed by the exotic (159.53 ± 0.86 MgC/ha) and the native forest (39.64 ± 0.41 MgC/ha). A total of 31 species from 19 families were identified, with marked evol...
15
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...
16
artículo
The purpose of this paper is to study the vibrational behavior of advanced composite plates by using a novel first shear deformation theory (FSDT). This theory contains only four unknowns, with is even less than the classical FSDT. The governing equations are derived by employing the Hamilton's principles and solved via Navier's solution. The present results were validiated by comparing it with the 3D, classical FSDT and other solutions available in the literature. Shear correction factor apper to be unfovarable in some cases (case dependent). Finally, authors recommend further study of this new manner to model the displacement field.
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18
artículo
Publicado 2021
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This study aims to design and validate a nutritional recipe for a snack made of Green Banana (Musa paradisiaca) Peel Flour (GBPF) and to assess the nutritional composition and microbiological quality of the flour. Banana peel, a food industry by-product, is a nutritious, low-cost material available for all year. Banana peel flower could be used as a functional ingredient due to its high fiber content and good functional properties. In general, university students have a deficient dietary fiber intake due to altered dietary patterns; thus, this study was focused on this population. The GBPFs were obtained from the peels of pre-climacteric bananas by fluidized bed (FDB) dryer, after which, microbiological, proximate, and dietary fiber analyses were applied. It was designed the nutritional recipe for the snack taking into account the energy and dietary fiber nutritional requirements of the ...
19
artículo
Publicado 2015
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The closed-form solution of a generalized hybrid type quasi-3D higher order shear deformation theory (HSDT) for the bending analysis of functionally graded shells is presented. From the generalized quasi-3D HSDT (which involves the shear strain functions “f(ζ)” and “g(ζ)” and therefore their parameters to be selected “m” and “n”, respectively), infinite six unknowns' hybrid shear deformation theories with thickness stretching effect included, can be derived and solved in a closed-from. The generalized governing equations are also “m” and “n” parameter dependent. Navier-type closed-form solution is obtained for functionally graded shells subjected to transverse load for simply supported boundary conditions. Numerical results of new optimized hybrid type quasi-3D HSDTs are compared with the first order shear deformation theory (FSDT), and other quasi-3D HSDTs. The...
20
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.
