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1
artículo
Publicado 2012
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Se repasan algunas propiedades de la función de correlación de Beurling, que sirven para expresar ciertas propiedades de la función zeta de Riemann.
2
artículo
Publicado 2017
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The goal of the present work is to study some properties and applications of the Gamma Function, denoted by Γ. Initially, we use the Lebesgue Integral Theory in order to prove that the improper integral given by Γ is convergent. We describe the extended domain property of Γ, and we also deduce some elementary properties. We present two different ways of proving that B(x, y) = Γ(x)Γ(y)/Γ(x+y) , where B is the Beta Function. Finally, we include some applications of the Gamma Function, between them some serve up as tools on Reliability Engineering.
3
artículo
Publicado 2017
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The goal of the present work is to study some properties and applications of the Gamma Function, denoted by Γ. Initially, we use the Lebesgue Integral Theory in order to prove that the improper integral given by Γ is convergent. We describe the extended domain property of Γ, and we also deduce some elementary properties. We present two different ways of proving that B(x, y) = Γ(x)Γ(y)/Γ(x+y) , where B is the Beta Function. Finally, we include some applications of the Gamma Function, between them some serve up as tools on Reliability Engineering.
4
artículo
Freshwater algae are considered a very important resource within the food industry due to their high nutritional content and bioactive compounds. This review article aims to address microalgae and macroalgae as alternative/complementary protein sources and explore their potential applications in food products. The main types of freshwater microalgae (including cyanobacteria such as Arthrosporic and green algae such as Chlorella, Scenedesmus, and Haematococcus) are described, their morphology, ecological relevance, and applications (food, nutraceutical, and industrial). Likewise, the extraction and application methods of their components (conventional, ultrasonic, Soxhlet, microwave, CO2 (SFE) are detailed, comparing principles, operating parameters, yields, and benefits for the industry. The proximate and micronutrient composition of each algae (proteins, carbohydrates, lipids, ash, mois...
5
artículo
The liberal State emphasized that the right to property grants the attributes of using, enjoying, and disposing of an asset. However, beginning in 1911, Léon Duguit introduced the concept of the social function of property, asserting that the owner must not only seek personal satisfaction but also contribute to the well-being of the collective. Since its introduction, the social function of property has been incorporated into the constitutions of various states. However, the Peruvian constituent assembly of 1993 deliberately departed from this approach, and thus, Article 70 of our Constitution merely states that property shall be exercised in harmony with the common good—a provision that remains unchanged to this day. Consequently, the first objective of this research is to analyze the validity of the social function of property as a universal legal category within constitutional law....
6
artículo
The liberal State emphasized that the right to property grants the attributes of using, enjoying, and disposing of an asset. However, beginning in 1911, Léon Duguit introduced the concept of the social function of property, asserting that the owner must not only seek personal satisfaction but also contribute to the well-being of the collective. Since its introduction, the social function of property has been incorporated into the constitutions of various states. However, the Peruvian constituent assembly of 1993 deliberately departed from this approach, and thus, Article 70 of our Constitution merely states that property shall be exercised in harmony with the common good—a provision that remains unchanged to this day. Consequently, the first objective of this research is to analyze the validity of the social function of property as a universal legal category within constitutional law....
7
artículo
Publicado 2013
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This paper explores the generation process of human capital in a dynamic perspective. In order to do so: a) characterizes the recent evolution of human capital, using as proxy the same results panel of participating countries in PISA; b) explores different specifications of the production function of human capital capable of generating dynamic patterns observed; and c) shows the ability of different specifications econometric literature usually employed to correctly detect the structure of the production function. The observed dynamics are different between countries, highlighting the relative stability in the results of most developed countries, evolution consistent with certain specific properties of the production function. Additionally, the paper identifies the problems in econometric specifications usually employed in the literature to estimate correctly the importance of dynamic fa...
8
artículo
Publicado 2016
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The potato (Solanum tuberosum) is an important source of starch which is underused in Peru, as are mainly imported potato starch, for has not been achieved yet, industrialization starch extraction is a success. This study aimed to obtain, characterize and modify chemically by acetylation, starch of a commercial potato variety, Unique. Extraction was performed with water and chemical modification was performed by acetylation using acetic anhydride at different levels (% v/w starch): 5, 10 y 15%. Native starch and modified starch were characterized: proximate composition, clear gel, apparent viscosity and stability to the freeze, also the percentage of acetyl groups (GA) was measured. The extraction yield was 16.5% and the apparent viscosity of native potato starch was 25000 mPas. Also starch modified with 15% acetylation for application in a cream ice cream because of their functional ...
9
artículo
Publicado 2016
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The potato (Solanum tuberosum) is an important source of starch which is underused in Peru, as are mainly imported potato starch, for has not been achieved yet, industrialization starch extraction is a success. This study aimed to obtain, characterize and modify chemically by acetylation, starch of a commercial potato variety, Unique. Extraction was performed with water and chemical modification was performed by acetylation using acetic anhydride at different levels (% v/w starch): 5, 10 y 15%. Native starch and modified starch were characterized: proximate composition, clear gel, apparent viscosity and stability to the freeze, also the percentage of acetyl groups (GA) was measured. The extraction yield was 16.5% and the apparent viscosity of native potato starch was 25000 mPas. Also starch modified with 15% acetylation for application in a cream ice cream because of their functional ...
10
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.
11
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.
12
artículo
This work studies the dependence of Cs-137 root uptake on the structure of landscape, especially on the properties of soils, under controlled conditions. Researches were carried out at various levels of Cs-137 contamination (from 20 up 1000 kBq/m²), with five different types of soils, which differ in texture and granulometric composition. The results showed that transfer factor (TF) values of Cs-137 differ 5 times for the natural grassy coenoses. The correlation between Cs-137 TF values and granulometric composition of soil was determined for both automorphic and hydromorphic mineral soils.
13
artículo
Publicado 2024
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The Childhood Executive Functioning Inventory (CHEXI) is a widely used test in educational settings to identify deficits in Executive Functions (EF). This study aimed to adapt and evaluate the Spanish version of CHEXI in a sample of participants from Ecuador (n = 467). The study measured understanding using slightly different versions of the instrument, one initially administered to 373 participants and another withthree item changes used to assess 144 new participants. Cronbach’s alpha (α) and McDonald’s omega (ω) were used to assess internal consistency. Absolute (χ²/df) and incremental fit indices (CFI, TLI, SRMR,RMSEA) evaluated construct validity. The two-factor structure of CHEXI (Working Memory and Inhibition) was successfully replicated, demonstrating a good fit and high internal consistency. The Spanish version, with the two first-order correlated factors and modificatio...
14
artículo
Publicado 2024
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The Childhood Executive Functioning Inventory (CHEXI) is a widely used test in educational settings to identify deficits in Executive Functions (EF). This study aimed to adapt and evaluate the Spanish version of CHEXI in a sample of participants from Ecuador (n = 467). The study measured understanding using slightly different versions of the instrument, one initially administered to 373 participants and another withthree item changes used to assess 144 new participants. Cronbach’s alpha (α) and McDonald’s omega (ω) were used to assess internal consistency. Absolute (χ²/df) and incremental fit indices (CFI, TLI, SRMR,RMSEA) evaluated construct validity. The two-factor structure of CHEXI (Working Memory and Inhibition) was successfully replicated, demonstrating a good fit and high internal consistency. The Spanish version, with the two first-order correlated factors and modificatio...
15
artículo
Publicado 2020
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The aim of the present study was to determine the physico-chemical characteristics of pajuro seeds (Erythrina edulis Triana) and the effects of temperature and moisture on the functional properties of extruded seeds. The mature seeds were conditioned for their physical-chemical characterization and extrusion under three temperature conditions (110, 120 and 130 °C) and two moisture levels (13 and 18%). The results of the physico-chemical characteristics were presented in terms of averages and standard deviations, while the data of the functional properties were submitted to ANOVA under a Completely Randomized Design with 3x2 factorial arrangement and for the comparison of means the Tukey's (p˂0.05) test was used. The seeds presented values of color in the hull like L* (27.26), a* (8.60) and b* (4.81), dimensions of length (4.35 cm), width (2.58 cm) and thickness (1.28 cm); likewise, a v...
16
artículo
Publicado 2020
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The aim of the present study was to determine the physico-chemical characteristics of pajuro seeds (Erythrina edulis Triana) and the effects of temperature and moisture on the functional properties of extruded seeds. The mature seeds were conditioned for their physical-chemical characterization and extrusion under three temperature conditions (110, 120 and 130 °C) and two moisture levels (13 and 18%). The results of the physico-chemical characteristics were presented in terms of averages and standard deviations, while the data of the functional properties were submitted to ANOVA under a Completely Randomized Design with 3x2 factorial arrangement and for the comparison of means the Tukey's (p˂0.05) test was used. The seeds presented values of color in the hull like L* (27.26), a* (8.60) and b* (4.81), dimensions of length (4.35 cm), width (2.58 cm) and thickness (1.28 cm); likewise, a v...
17
artículo
Publicado 2020
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The aim of the present study was to determine the physico-chemical characteristics of pajuro seeds (Erythrina edulis Triana) and the effects of temperature and moisture on the functional properties of extruded seeds. The mature seeds were conditioned for their physical-chemical characterization and extrusion under three temperature conditions (110, 120 and 130 °C) and two moisture levels (13 and 18%). The results of the physico-chemical characteristics were presented in terms of averages and standard deviations, while the data of the functional properties were submitted to ANOVA under a Completely Randomized Design with 3x2 factorial arrangement and for the comparison of means the Tukey's (p˂0.05) test was used. The seeds presented values of color in the hull like L* (27.26), a* (8.60) and b* (4.81), dimensions of length (4.35 cm), width (2.58 cm) and thickness (1.28 cm); likewise, a v...
18
artículo
Publicado 2020
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The aim of the present study was to determine the physico-chemical characteristics of pajuro seeds (Erythrina edulis Triana) and the effects of temperature and moisture on the functional properties of extruded seeds. The mature seeds were conditioned for their physical-chemical characterization and extrusion under three temperature conditions (110, 120 and 130 °C) and two moisture levels (13 and 18%). The results of the physico-chemical characteristics were presented in terms of averages and standard deviations, while the data of the functional properties were submitted to ANOVA under a Completely Randomized Design with 3x2 factorial arrangement and for the comparison of means the Tukey's (p˂0.05) test was used. The seeds presented values of color in the hull like L* (27.26), a* (8.60) and b* (4.81), dimensions of length (4.35 cm), width (2.58 cm) and thickness (1.28 cm); likewise, a v...
19
artículo
Publicado 2024
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The germination of quinua improves the content of polyphenols, flavonoids, amino acids, dietary fiber, vitamin E, antioxidants and other bioactive compounds, making this pseudocereal a nutritious and healthy source for the preparation of functional foods. The aim of this work was to assess the effect of the germination of quinua on the nutritional, biological and functional properties, in turn to be able to analyze the potential that this golden grain has in the food industry. For the systematic review, the databases (Scopus, Scielo and Science Direct) were used, following the PRISMA guideline and the PIO strategy (Population, Intervention, Outputs), which helped to formulate the search equations and to identify the most relevant articles of the last 5 years. The results of the bibliometric analysis showed that the germination of quinua improves the nutritional properties and the content...
20
artículo
Publicado 2024
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The germination of quinua improves the content of polyphenols, flavonoids, amino acids, dietary fiber, vitamin E, antioxidants and other bioactive compounds, making this pseudocereal a nutritious and healthy source for the preparation of functional foods. The aim of this work was to assess the effect of the germination of quinua on the nutritional, biological and functional properties, in turn to be able to analyze the potential that this golden grain has in the food industry. For the systematic review, the databases (Scopus, Scielo and Science Direct) were used, following the PRISMA guideline and the PIO strategy (Population, Intervention, Outputs), which helped to formulate the search equations and to identify the most relevant articles of the last 5 years. The results of the bibliometric analysis showed that the germination of quinua improves the nutritional properties and the content...
