bluuebunny/crossref_metadata_2025 huggingface dataset:
Papel de los intangibles y el capital intelectual en la creación y difusión del conocimiento en las organizaciones. Situación actual y retos de futuro
Authors: Sánchez M. Paloma
Published: October 2008

El trabajo tiene los dos siguientes objetivos. En primer lugar, repasar la literatura más reciente sobre Intangibles y Capital Intelectual para poner de manifiesto los avances sobre estos temas y las lagunas que subsisten. En segundo lugar, presentar los retos a los que, a medio plazo, hay que hacer frente para incrementar la utilidad de este marco de análisis en la creación y difusión de conocimiento y en el diseño de políticas públicas. Dichos retos hacen referencia, básicamente, a la necesidad de contar con datos homogéneos, públicos y frecuentes para analizar las consecuencias de la existencia y gestión del Capital Intelectual en el desempeño de las organizaciones. Se sugieren los mecanismos para superar esos retos y las características que deben tener los necesarios acuerdos supranacionales que se habiliten al efecto
El Manual de Oslo y la innovación social
Authors: Echevarría Javier
Published: October 2008

El Manual de Oslo (2005) distingue cuatro tipos de innovación: de bienes, de procesos, organizativa y de mercadotecnia. Sin embargo, hay innovaciones sociales no orientadas a los mercados. Este artículo propone un nuevo marco conceptual para identificar buenas prácticas de innovación social, que está basado en los diferentes tipos de valores que son satisfechos por las prácticas innovadoras (concepción axiológica). La aceptación social y el uso de las propuestas innovadoras constituyen los criterios principales para construir sistemas de indicadores de innovación social. Hay que distinguir entre diferentes fuentes, tamaños y tipos de innovación. Como conclusión, se propone un nuevo programa de investigación para los estudios de innovación.
La transferencia de conocimientos desde las Humanidades: posibilidades y características
Authors: Castro Martínez Elena , Fernández de Lucio Ignacio , Pérez Marín Marián , Criado Boado Felipe
Published: October 2008

En este artículo se analizan las características de la transferencia de conocimiento desde unas disciplinas concretas, las humanidades y ciencias humanas, hacia sus respectivos sectores de aplicación. En primer lugar, se pone en evidencia que la transferencia de conocimiento es un concepto complejo y en evolución. En segundo lugar, se caracteriza la transferencia de conocimiento en estas disciplinas; para ello, se analizan los factores que influyen en la transferencia sobre la base del modelo de Bozeman (2000) y de la información obtenida a partir de entrevistas realizadas a responsables de grupos de investigación de este ámbito en el Consejo Superior de Investigaciones Científicas. Los resultados obtenidos muestran que las características de las diversas dimensiones del proceso de transferencia (agentes, contenidos, medios, destinatarios y entorno), las barreras y los mecanismos más adecuados para lograr una eficiente transferencia de conocimiento, son notablemente diferentes en las humanidades que las que se dan en las ciencias experimentales o las ingenierías.
Transferencia de conocimiento en las empresas de la Comunidad Autónoma del País Vasco: capacidad de absorción y espacios de interacción de conocimiento
Authors: Castro Spila Javier , Rocca Liliana , Ibarra Andoni
Published: October 2008

El presente artículo analiza la transferencia de conocimiento en las empresas de la Comunidad Autónoma del País Vasco. La idea central de esta contribución es mostrar la relación que existe entre la capacidad de absorción de las empresas (Cohen y Levinthal, 1990) y la transferencia de conocimiento. Para medir la capacidad de absorción nos hemos centrado fundamentalmente en el papel que juegan los recursos humanos de ciencia, tecnología e innovación (RHCTI). Para analizar la transferencia de conocimiento hemos considerado a los proyectos de cooperación para la innovación que realizan las empresas como indicadores proxy de interacción de conocimiento. Los resultados obtenidos muestran que los patrones de interacción de conocimiento de las empresas vascas están asociados al perfil que tienen sus RHCTI.
Igualdad y equidad en Ciencia y Tecnología en Iberoamérica
Authors: Pérez Sedeño Eulalia , Gómez Amparo
Published: October 2008

En este estudio se presentan los artículos de este número que lleva por título Igualdad y equidad en Ciencia y Tecnología en Iberoamérica. Los diferentes trabajos presentados se centran en el análisis de los mecanismos a través de los que opera la discriminación de género en la institucionalización y profesionalización de la ciencia y la tecnología en los países iberoamericanos. A pesar de la diversidad de países, instituciones, disciplinas y enfoques presentes en los artículos, todos ellos coinciden en su interés por dar cuenta de la situación de exclusión de las mujeres, los motivos de la misma y las estrategias que permitirían aumentan su presencia, logrando así una plena equidad en ciencia y tecnología en nuestros países. En conjunto, los trabajos ofrecen una panorámica única de la situación de las mujeres en ciencia y tecnología de un amplio conjunto de países iberoamericanos y en diversas parcelas disciplinares.
Mujer y ciencia: Políticas de igualdad y excelencia académica
Authors: Quintanilla Fisac Miguel A.
Published: October 2008

La pérdida de mujeres a lo largo de la carrera académica es una constante que debemos evitar a toda costa. En diferentes países, incluido el nuestro, se están poniendo en marcha políticas de discriminación positiva para evitarlo. Estas políticas son compatibles con una adecuada política científica que se base en criterios de mérito y excelencia académica.
Los retos de la equidad de género en la educación superior en México y la inserción de mujeres en el mercado laboral
Authors: Bustos Romero Olga
Published: October 2008

En el presente trabajo se hace un análisis y discusión desde la perspectiva de género de los cambios en cuanto a la inserción acelerada de las mujeres en la educación superior en México, a partir de la década de los setenta. Mientras que en 1969 las mujeres en México representaban sólo la quinta parte (17 %) en este nivel educativo, desde el año 2000 se llegó al 50 % (en 30 años se triplicó). Más aún, se ha observado una recomposición de los porcentajes de mujeres y hombres en ciertas áreas del conocimiento, como Ciencias de la Salud y Ciencias Sociales y Administrativas, que hasta iniciada la década de los ochenta, los porcentajes más altos correspondían a hombres, en tanto que en la actualidad las mujeres ocupan el 61 y 57 % respectivamente. Sin embargo, como ocurre en muchos otros países, también en México el campo de las ingenierías registra los porcentajes más bajos de mujeres, representando apenas la cuarta parte de la matrícula total, a pesar de que en los últimos 20 años las mujeres han triplicado su inserción en esta área del conocimiento. La discusión se hace desde un enfoque de género, en términos de las implicaciones sociales, familiares y económicas para las mujeres con una profesión que tratan de insertarse al mercado laboral, así como los obstáculos a los que se enfrentan. Se plantea la necesidad urgente de seguir trabajando en políticas públicas orientadas a la equidad de género.
Mujeres e Ingeniería Informática: el caso de la Facultad de Informática de la UPM
Authors: Sanz Verónica
Published: October 2008

En este artículo exploraremos la desigual situación respecto al género en la carrera universitaria de Ingeniería Informática, presentando los datos de la investigación cuantitativa en la Facultad de Informática de la Universidad Politécnica de Madrid de 1989 a 1999. En la segunda parte llevamos a cabo un estudio cualitativo basado en entrevistas en profundidad a mujeres de la Facultad de Informática en diferentes puestos del escalafón académico. El análisis se centrará en su percepción de la situación de mujeres en su propia universidad y departamento, en los problemas respecto a la promoción y progresión de la carrera universitaria y en sus propias experiencias a la hora de compatibilizar su vida profesional con la personal y familiar. Los resultados de esta investigación muestran algunas interesantes diferencias en el caso español respecto de estudios llevados a cabo en otros países, lo que supone un interesante factor a analizar.
Juventud, Género & TIC: Imaginarios en la construcción de la Sociedad de la Información en América Latina
Authors: Bonder Gloria
Published: October 2008

A partir de una investigación aplicada sobre programas de alfabetización digital de jóvenes latinoamericanas/os, el artículo ofrece una reflexión sobre los imaginarios sociales que sostienen la difusión de las nuevas tecnologías de información y comunicación (TIC) como condición para su aceptación y asignación de sentido social y subjetivo. Incursiona en el proceso de construcción de la juventud como concepto y como grupo social, presentando las principales características y problemáticas que experimentan las y los jóvenes en los contextos actuales, especialmente en América Latina, y brinda datos sobre su acceso a las TIC. A través de una tipología de los programas estudiados y de un análisis comparado de las representaciones y valoraciones de las TIC por parte de adultos y jóvenes, interroga sobre los discursos y las prácticas educativas dominantes que incentivan el acceso de la juventud excluida o en riesgo al mundo tecnológico y sobre las formas en que caracterizan y aplican al enfoque de equidad de género.
Sesgos de género en la educación científico-tecnológica: el caso de la Universidad de La Laguna
Authors: Gómez Amparo , Canales Antonio Fco. , Perdomo Inmaculada , Santana Margarita , Martínez Carolina , García Rosana
Published: October 2008

En este artículo se presentan los resultados de un estudio sobre la existencia de sesgos de género en la educación científico-tecnológica. En él se pretende demostrar con datos la existencia de creencias estereotipadas acerca de los géneros en el profesorado de ciencia y tecnología de la universidad y de la enseñanza secundaria. De esta manera se quiere establecer si lo que afirman ciertas disciplinas científicas acerca de las capacidades cognitivas, destrezas actitudes y comportamientos de las mujeres se transmite en la enseñanza de la ciencia y la tecnología, y si se perpetúan así los sesgos de género presentes en estas disciplinas a través de la formación de las nuevas generaciones de científicos/as y tecnólogos/as. Este estudio se ha realizado en la Universidad de La Laguna y los institutos de enseñanza secundaria de Tenerife, pero creemos que los resultados obtenidos podrían ser generalizados a las universidades e institutos del resto de España.
Pensar en español aquí y ahora
Authors: Mate Reyes
Published: October 2008

Se suele tachar de dependiente la filosofía que se hace en español. Heidegger da una vuelta de tuerca cuando además escribe que sólo se puede pensar en griego o en alemán. ¿Estará la lengua castellana condenada a ser mera literatura? Aunque la razón no tiene patrias, el autor reivindica un pensar en español que no tiene por qué ser provinciano. En español se pueden hacer presentes problemas y temas que preocupan a la humanidad. Lo llamativo de nuestro idioma es que lo hablamos pueblos muy diferentes, pueblos que han tenido en el pasado una relación conflictiva. Como el lenguaje común recoge todas esas experiencias, pensar en español, es, por un lado, pensar con memoria y, por otro, dejarse interpelar.
¿Pensar en español desde América Latina (y España)?
Authors: Sobrevilla David
Published: October 2008

La filosofía en sentido histórico fue implantada en América Latina por España, que trajo al nuevo Continente la Segunda Escolástica. Por lo tanto, en América Latina se desarrolló una filosofía heterogénea a las culturas originales, que miraba hacia el pasado y que no tenía mayores contactos con la filosofía y la ciencia modernas. Entretanto la filosofía latinoamericana se ha hecho homogénea a las culturas latinoamericanas y no parece que existan obstáculos insuperables para pensar en español en América Latina (y España). De hecho, por ejemplo, la última filosofía iberoamericana del derecho tiene un lugar preeminente en la filosofía contemporánea.
Las lenguas en las sociedades del conocimiento
Authors: Echeverría Javier , Álvarez J. Francisco
Published: October 2008

En las sociedades de la información y el conocimiento las lenguas se convierten en un recurso estratégico. Al expresar y compartir conocimiento por medio de los idiomas, las culturas generan yacimientos de conocimiento, que pueden ser transferidos e intercambiados entre comunidades epistémicas diferentes. Las actuales tecnologías de la información y la comunicación han cambiado la estructura de los flujos de conocimiento. La globalización del conocimiento plantea un gran desafío a todas las lenguas, incluyendo la española. Para sobrevivir en el mundo digital, los lenguajes han de convertirse en tecnolenguajes. El lema “Pensar en español” aporta un nuevo modelo de gobernanza para las comunidades iberoamericanas del conocimiento.
Sobre el sentido de expresarse así entre nosotros...
Authors: Mora García José Luis
Published: October 2008

La quincena “Pensar en español” organizada por el Instituto de Filosofía ha tenido como objetivo impulsar una reflexión con sentido acerca de lo que el mundo Iberoamericano ha hecho en el campo de la Filosofía. En esta intervención, tras recordar algunos antecedentes de esta propuesta, me baso en un interesante texto de María Zambrano desde el cual es posible superar tópicos que han dirigido la indagación de nuestra historia y mostrar cómo la filosofía en lengua española ha denunciado usos absolutistas de la razón y contiene una propuesta a favor de otros usos liberadores que son una propuesta de realización de futuro.
La inversión migratoria en Europa
Authors: Cebrián Juan A. , Bodega María Isabel , Martín Lou María Asunción
Published: October 2008

Tras una extensa introducción para enmarcar el fenómeno descrito, el artículo aborda el problema de las fuentes estadísticas para el estudio de los procesos migratorios internacionales, la incidencia de la inmigración actual en la dinámica demográfica europea, los aspectos más sobresalientes de los nuevos mercados de trabajo y las líneas previsibles de la política migratoria de la Unión Europea a corto y medio plazo. El artículo refleja la importancia relativa de la inmigración española en lo que va de siglo XXI, cuando se compara con la de otros países occidentales.
Role of lipids in the extrusion cooking processes
Authors: Ilo S. , Schoenlechner Regine , Berghofe E.
Published: October 2008

Extrusion is a versatile and very efficient technology that is widely used in food and feed processing. The cooking extruders have found many applications, which include: breakfast cereals, snack foods, other cereal based products, pet food and aquatic foods, texturized vegetable proteins, confectionery products, chemical and biochemical reactions, and oil extraction. Lipids are components that play an important role in most of the extrusion cooking processes. They can act as plastificizers or emulsifiers, and affect more significantly texture and stickiness of the extrudate. This paper reviews effect of oils and other lipids reactions during extrusion cooking as well as the effects of amylase-lipid complexation on extrudate quality.
Thermal stability of 7-trimethylsilylperoxy-cholest-5-ene 3b-acetates at high temperature
Authors: Botolomeazzi R. , Pizzale L. , Lercker G.
Published: October 2008

The thermal degradation of the two hydroperoxy isomers (7a- and 7b-hydroperoxides) of cholest-5-ene 3b-acetate (CA) generates many products, of which most have already been identified; the two 7-hydroxy-CA a- and b-isomers are among these compounds. In the case of the 7a-hydroperoxy-CA degradation, the isomer 7a-hydroxy-CA is present in a high proportion, while the 7b-isomer is generated in a larger amount from the 7b-hydroperoxy-CA. The thermal degradation of the trimethylsilyl derivatives (TMS) of the 7-hydroperoxy-CA gives rise to many products, of which several components are the same as those obtained from the corresponding non silylated 7-hydroperoxy-CA isomer. We have found an unexpectedly high amount of the TMS derivative of the 7-hydroperoxy-CA (7a- or 7b-isomers). Traces of free 7a-hydroperoxy-CA, from thermal degradation of each 7-hydroperoxide-CA TMS (7a- and 7b-isomers), were also found.
Simultaneous determination of the lipoxygenase and hydroperxide lyase specificity in olive fruit pulp
Authors: Salas Joaquín J.
Published: October 2008

Olive pulp lipoxygenase regiospecificity and hydroperoxide lyase substrate specificity are important parameters in order to justify the volatile composition of olive oil. A new radiolabelling method to determine simultaneously these properties using only thin layer chromatography steps is described in the present work. The method involves incubation of an enzyme preparation from olive pulp with radiolabelled linoleate, followed by the fractionation of the resulting lipid products, previously treated with 2,4-dinitrophenyl hydrazine, on thin layer chromatography plates coated with polyethylenglycol 400. The results obtained are in agreement with previous studies carried out by other methods.
Ozone treatment of olive mill wastewater
Authors: De Heredia Alonso Jesús Beltrán , Torregrosa Antón Joaquín , García Rodríguez Juan , Domínguez Vargas Joaquín R.
Published: October 2008

In the present work, the ozonation of olive mill wastewater has been studied. The evolution process was followed by measuring the chemical oxygen demand, the aromaticity and the contents of phenolic compounds. The aromaticity conversion ranged between 4.85 and 21%, chemical oxygen demand degradation varied from 3.25 to 19.4%, and the total polyphenolic reduction varied between 6.86 and 43.7%. The ozone consumption in the reduction of each variable was determined, being the average values of 57.2 g COD/mol O3, 2.9 un. Abs/mol O3 and 3.3 g polyphen./mol O3. Finally, considering a first order kinetic equation with respect to each reactant, the apparent kinetic constants are evaluated for the studied variables.
Determination of fat and moisture in olives by nearinfrarred reflectance spectroscopy
Authors: Jiménez A. , Izquierdo E. , Rodríguez F. , Dueñas J. I. , Tortosa C.
Published: October 2008

A near-infrarred reflectance (NIR) equipment with optical based on interference filters was used. Lineal combination of these filters were obtained for measuring oil content and moisture in olives. A good correlation in the interval 15.70% to 33.00%, between olive oil content predicted by near-infrarred and data obtained with the Soxhlet method has been obtained (correlation coefficient r=0.9908 and estandar error of prediction SEP=0.811). For moisture, a good correlation, in the interval 36.5%-65.0% between measures obtained by near-infrarred prediction and the reference dry-oven method was also observed (r=0.9939 and SEP=0.928). With a near-infrarred technique measurement of both parameter can be takes concurrently and in a few seconds. Chemical reagents and complex sample preparation are not required, only milling of drupes by a hammer crusher.
Chemical and physical characteristics of a soybean beverage with improved flavor by addition of ethylenediaminetetraacetic acid
Authors: Maestri Damián M. , Labuckas Diana O. , Guzmán Carlos A.
Published: October 2008

A new method to obtain a soybean (SB) with improved flavor characteristics was developed by adding ethylenediaminetetraacetic acid (EDTA). The SB was evaluated for pH, viscosity and density, as well as for protein, oil and ash contents, fatty acid composition and lipoxygenase activity. A water/bean ratio of 4.5:1 was selected because it provided the best protein (4.22 g 100 ml-1) and total solids (8.80 g 100 ml-1) contents. Sensory ratings for flavor and aroma intensities were also determined and compared with those of a commercial soymilk and a soybean beverage without EDTA. Samples from SB had the lowest ratings for green/beany and rancid flavors. The results indicated that the addition of EDTA may reduce off-flavors in soybean products.
Characteristics of denatured rapeseed oil during storage and refining processes
Authors: Ruiz-Méndez M. V. , Posada de la Paz M. , Blount B. , Schurz Rogers H. , Castro-Molero N. , Philen R. M.
Published: October 2008

In 1981, toxic oil syndrome, a progressive multi-system disease caused by consumption of rapeseed oil denatured with aniline occurred in Spain. To date, the causal toxic agent or agents remain unknown. Measures of acidity, moisture, impurities, phosphorous, soaps, and spectrophotometric determinations of color at 409 nm were performed. Since fatty acid anilide concentrations in these oils are associated with risk of disease, w e studied the formation of aniline-derived compounds over time after oil denaturation and by oil deodorization temperatures (200ºC, 215ºC, 230ºC, 245ºC, 260ºC, y 270ºC) and times (3, 4, 4.5, 5, 5.5 and 6 hours). Formation of fatty acid anilide compounds increased with storage time. Deodorization led to a reduction of total anilides in all the samples, particularly at temperatures above 245ºC. Esters of 3-(N-phenylamino)-1,2-propanediol were not detected.
Studies of the compositions of Ligustrum lucidum Ait and Ligustrum sinense Lour seeds and oils
Authors: Perez E. E. , Quiroga O. E. , Vigo M. S. , Nolasco S. M.
Published: October 2008

The fruits of Ligustrum lucidum Ait and Ligustrum sinense Lour were harvested in Olavarria (Province of Buenos Aires, Argentine). The seeds and extracted oils were analysed for characteristics and composition. The seed contained 8,7-10 and 10,7 % (dry basis), respectively. The physicochemical characteristics of the crude oils were: refractive index 1,4647 and 1,4640 (at 25ºC), iodine value 93,7 and 88,8, saponification index 167 and 154, unsaponifiable matter 11 and 18 %, and free fatty acid content of 4,8 and 9,2 (mg KOH/g), respectively. Gas chromatographic analysis of the oils revealed high levels of oleic acid (57,8 and 51,10%), about 25,1 and 29,6 % of saturated acids, respectively, most of them consisting of palmitic acid, but they have a significant content of acid of more than 18 atoms of carbon. The residual seed meals contained low level of crude protein and of available lysine (2.45, 3.65, g/16g N, respectively). Total and phytic acid phosphorous, calcium, ash, crude fiber, and polysaccharides (non presence of starch) contents are reported.
Oxidation indexes in oils from some leguminous seeds from sonoran desert
Authors: Ortega-Nieblas M. , Robles-Burgueño M. R. , Vázquez-Moreno L.
Published: October 2008

The oxidation process of crude and refined oils from wild leguminous seeds: Prosopis juliflora (mezquite), Mimosa grahamii (gatuña), Acacia constricta, (vinorama) Olneya tesota, (palo fierro) Cercidium praecox (palo de brea) and Parkinsonia aculeata (palo verde) were evaluated during storage for 122 days, using corn and soybean oils as controls. Peroxide, Iodine, Acid and p-Anisidine values were determinated during 122 days of storage at room temperature. The wild leguminous raw oils showed results similar to those for the corn raw oil and lower than those of soybean raw oil. This behavior was similar for refinated oils. The rancid odor was detected after 5 days of storage in soybean oil and 40 days in vinorama oil, on the contrary, mezquite, palo verde and palo of brea oils presented this odor after 62 days, and for gatuña’s oil needed 135 days. Our results indicate that legume seed of Sonoran Desert could be a good alternative as source of oil.
Ozone treatment of black olive wastewaters
Authors: De Heredia Jesús Beltrán , Torregrosa Joaquín , Domínguez Joaquín R. , García Juan
Published: October 2008

Black olive wastewaters degradation by ozone has been studied. Organic matter removal was followed by means of global parameters like chemical oxygen demand, aromaticity and polyphenolic compounds. The influence of modified operating variables (temperature and pH) on evolution of this parameters was analized. Ozone consumption, ozone absorption rate and ozonation yield was also determined. Finally, a kinetic study was performed to determine the apparent kinetic constants for the chemical oxygen demand and aromaticity reductions.
Kinetic study of soybean pure powder lecithin hydrolysis using immobilized phospholipase A2
Authors: Maroto B. , Camusso C. , Zaritzky N.
Published: October 2008

Immobilized A2 phospholipase enzyme promotes the hydrolytic reaction of pure powder soybean lecithin releasing a mole of fatty acid from C-2 position. The main purpose of this paper was to determine the kinetic parameters of this reaction when the enzyme was adsorbed on alumina or DEAE-sephadex. The best conditions for the reaction were: temperature: 45-48ºC, Ca ions concentration: 6mM, pH: 8,65. Tested conditions for substrate concentration were: 6,3; 12,7; 19 and 25 mM working in a batch type reactor and with the immobilized enzyme. The incubating time did not change the enzymatic activity. The hydrolytic activity of alumina or DEAE-sephadex adsorbed A2 phospholipase enzyme was lower than of the soluble enzyme because the intrinsic properties are modified by immobilization. For substrate concentrations ranging between 6 and 19 mM first order kinetic velocity constants were k = 9, 88. 10-2 min-1 and k = 1,766. 10-1 min-1 for alumina and DEAEsephadex respectively. For the same supports but at higher substrate concentration (25mM) the zero order kinetic velocity constants were k= 1,62. 10-3 mol.l-1min-1 (alumina) and k = 3,58. 10-3 mol.l-1 min-1 (DEAE-sephadex).
Use of domestic fryer among student families from Madrid university. Acceptation of frozen food fried in extra virgin olive oil, sunflower oil and high oleic acid sunflower oil
Authors: Romero A. , Cuesta C. , Sánchez-Muniz F. J.
Published: October 2008

The goal of this study was to get information about the use of domestic fryers, type of oil used for frying, kind of food fried in it, and number of frying until rejection of oil. To this aim, a preliminary survey was performed in 50 persons belonging to the Madrid University to know which kind of food and oils they used for frying. None of them used other oils for frying than olive or sunflower oils. Afterwards, another survey was performed between 250 university students, belonging to the Madrid University, in which homes the domestic fryer was used. Information was obtained about kind of oil used, food usually fried, and frying number when the oil used in successive frying was discarded. Most of them employed olive oil and used the same oil 11-20 times, and about the half of them fried only one type of food in the same oil. The most frequent food fried were potatoes, frozen pre-fried potatoes and fish. Fresh foods were preferentially fried in pans while the frozen pre-cooked ones were fried without any priority. Taking into account results of the second survey, 20 frying of frozen foods in extra virgin olive oil, sunflower oil and high oleic acid sunflower oil were performed using domestic fryers. With the aim to analyse the effect of oil used on fried croquette palatability, identifying and punctuation triangular tests were used. The effect of the frying modality (with and without oil reposition) and type of oil used on croquette acceptability were also tested. Croquettes were well accepted obtaining an average score of 6.8 in a scale range from 1 to 10. The organoleptic quality of this food did not change with the number of frying. Nevertheless, the panel was able to identify croquettes fried in sunflower oil from the 6th frying. Croquettes fried in oils with a frequent replenishment obtain a higher organoleptic score than those fried without oil replenishment. Then it should be considered the convenience to perform frying with a frequent replenishment with unused oil.
Chemical composition of virgin olive oil “Empeltre” variety from the Bajo Aragón region
Authors: Gracia Gómez Mª Soledad
Published: October 2008

The variability of the parameters of chemical composition of virgin olive oil, “Empeltre” variety, in 472 samples coming from the Bajo Aragón region, in three seasons 1996/97, 1997/98 y 1998/99 was studied in this work. The free acidity, peroxide values, ultraviolet absorbances, fatty acid composition, sterolic composition and the level of waxes and polyphenols were analized. Considering their chemical composition, the majority of the analysed oils are of great quality. The oils of the 1997/98 season differ more from those of other seasons, having been affected by the attack of the Dacus oleae, which gave a higger acidity level, raising the peroxides and the waxes as well. The sterolic composition was also affected. The “Empeltre” variety from the Bajo Aragón region shows high values of Delta7 stigmastenol, which in many cases exceed the maximum value of the European Union Commission Regulation.
Influence of the extraction procedure on the antioxidative activity of lentil seed extracts in a β-carotene-linoleate model system
Authors: Amarowicz R. , Karamac M. , Chavan U.
Published: October 2008

Phenolic compounds were extracted from lentil seeds using three solvent systems: 80% (v/v) acetone, 80% (v/v) methanol, and 80% (v/v) ethanol. Each extract was subsequently separated into two fractions by chromatoghraphy on a column with Toyo Pearl HW-40 using water (fraction I) and methanol (fraction II) for elution. Antioxidative activity of extracts and their respective fractions were examined in a β-carotene-linoleate model system. All three extracts exhibited similar antioxidant activity. Considering the level of phenolic compounds in extracts it seems that phenolic compounds from the acetone extract were less active than those from either the methanolic and ethanolic ones. Because the content of phenolics was about 16-fold lower in fraction I of the methanolic and ethanolic extracts compared to fraction II, the phenolics in fraction I of the methanol and ethanol extracts from lentil seeds are much more active than these in fraction II. A stronger antioxidant activity of fraction I from the acetone extract compared to the crude acetone extract was observed during the latter incubation stage. The reason was a relatively high level of phenolic compounds in this fraction. UV spectra confirmed that the phenolic compounds from the acetone extract were different compared to methanolic and ethanolic extracts.
Acceleration of curing period of pastrami manufactured from buffalo meat: II-Fatty acids, amino acids, nutritional value and sensory evaluation
Authors: Ibrahim Hayam M.A.
Published: October 2008

Upon accelerating the curing period of pastrami (dry cured meat) prepared from buffalo lean round muscles using heat treatment (~71ºC internally), the results indicated that: the peroxide and thiobarbituric acid (TBA) values increased with increasing the aging period. Percentage of the released free fatty acids was 1.21 after heat treatment and increased gradually to reach 1.47 after hanging in air at room temperature for drying and complete curing up to 6 days. The major saturated and unsaturated fatty acids in all of the pastrami samples were palmitic (16:0), oleic (18:1) and linoleic (18:2) fatty acids. The main three identified polyunsaturated fatty acids (linoleic, linolenic and arachidonic) were of high percentages in the accelerated cured samples than in the control one. The ratio of the unsaturated: saturated fatty acids was similar in either the heat treated (1.28:1) and the control (1.27: 1) pastrami samples. Similar findings were found for the ratio of total essential amino acids (EAAS): total amino acids (AAS). The Essential Amino Acids Index (EAAI) that possesses higher percentage for the heat treated sample than that for the control one proved the higher biological acceptance of the heat accelerated cured pastrami sample. The predicted protein efficiency ratio (PER) of all the investigated samples reached more than 2.42 of casein. Sensory evaluation of the pastrami sample processed to an internal temperature of ~71ºC proved by the panelists to be of attractive color, more tasty, of good characteristic odor and more tender than the control samples which were prepared and cured for 3 weeks without using heat treatment.
Production and uses of protein concentrates and isolates
Authors: Vioque Javier , Sánchez-Vioque Raul , Pedroche Justo , Yust María del Mar , Millán Francisco
Published: October 2008

A review on the production of protein concentrates and isolates and their use in human foods has been carried out. The three methods usually used in the obtent ion of protein concentrates are described: extraction with water, with thermic treatment or with hydroalcoholic solutions. Also the most common methods used for the obtention of protein isolates are described, including isoelectric precipitation or protein recovery by ultrafiltration. Applications of protein isolates in human foods, such as nutritionals or functionals, are also described.
Stability of potato crisps subjected to several conditions of storage
Authors: Masson Lilia , Urra Carlos , Izaurieta Macarena , Ortiz Jaime , Robert Paz , Romero Nalda , Wittig Emma
Published: October 2008

The progression of deterioration of crisps stored at room temperature (day light and darkness), and in darkness at 40ºC and -23ºC (control) was evaluated. The samples were obtained from a leader industry of the chilean market. The potatoes were evaluated until the panel detected significant difference (0.05>p) for «strange» odour and flavour. Chemical evaluation was performed on the oil extracted from the potatoes. Sensory evaluation showed significant differences (0.05>p) against control at 48, 72 and 9 days of storage at daylight and darkness room temperature, and 40ºC respectively. During the frying process about 80% of terbutilhydroquinone (TBHQ) was lost, delta and gamma tocopherol decreased around 43 and 30% respectively. Thermic deterioration was the most important during frying while only oxidation increased during storage. A relationship between sensory and chemical deterioration was established. It was found that, for the same polar compound percentage, a period of time around 7 times higher was necessary at room temperature in darkness, than at 40ºC.
Antioxidant and pro-oxidant factors in oregano and rosemary gourmet olive oils
Authors: Damechki Mayada , Sotiropoulou Sofia , Tsimidou Maria
Published: October 2008

The study was carried out to examine the presence of antioxidants and pro-oxidants in oregano and rosemary gourmet oils. Dry, ground plant material (5% w/w) was infused to olive oil for 24, 48 and 72 hours and then it was removed by filtration. All preparations were found acceptable using a panel test. The total polar phenol content increased 3.5 and 1.7 times in oregano and rosemary gourmet oils with respect to that of the control sample. A qualitative enrichment of the methanol:water fraction of olive oil with phenolic compounds from herbs were found using HPLC. No rosmarinic acid was detected in the gourmet oils. Vanillic acid was only found in the rosemary gourmet oil. The presence of flavonoids was assessed using TLC. a-Tocopherol content of the oil matrix was not changed after herb infusion. A significant increase was found in pheophytin, a,b-carotene and lutein content of oregano flavoured oils. The oxidative stability of gourmet oils was greater to that of the control using the Rancimat test. In photo-oxidation, oregano flavoured oil was less stable than the rosemary one. Total chlorophyll content may be a critical factor for the shelf life of these preparations. Suitable labelling suggesting avoidance of light may be useful for a safe domestic use.
Obtaining procedure and determination of terpenic acids of olive leaf (Olea europaea)
Authors: Albi T. , Guinda A. , Lanzón A.
Published: October 2008

The terpenic acids, mainly the oleanolic acid, are used for the pharmaceutical industry, among other, for its antitumoral, anti-inflammatory and germicide activities. A process of obtainment of oleanolic acid from olive leaves is described. Solid/liquid extraction with ethanol, treatment of the extract and concentration under defined conditions, being possible to obtain in a single extraction stage a yield of 90 % of the leaf content (2-3 %, referred to the leaf weight) and with richness in excess of 95 %. The raw material is a by-product, coming from that of pruning yearly of the olive grove and of the cleaning of the olives. A method is described for the quantification of the terpenic acids from olive leaf of the alcoholic extract, by preparative thin layer chromatography fractionation and gas liquid chromatography quantification with betulinic acid standard.
Comparison studies of propylene oxide addition to phenyloctadecanol and phenyloctadecanoic acid and the surface activity studies of their sulphated products
Authors: Ahmed M. H.M.
Published: October 2008

Phenyloctadecanol and phenyloctadecanoic acid were produced via Lewis acid catalyzed reaction of benzene and oleyl alcohol (60 ºC) or oleic acid at (80 ºC) respectively. A comparison study was achieved for the addition of propylene oxide to both substrates in the presence of base (KOH) and Lewis acid (SbCl5) catalysts. It was found that, the hydroxypropylation of both substrates at low temperature via Lewis acid catalyst is more preferable than via the base catalyst. The surface activity of the sulphated products was determined. The results revealed that, the samples produced from alcohol (phenyloctadecanol) show a better surface activity than that from acid (phenyloctadecanoic acid). On the other hand the samples produced from both substrates using Lewis acid catalyst have a better surface activity than that produced with the base catalyst.
Study of residence times distribution in a tubular reactor for the hydrolisis of soybean lecithin using immobilized A2 phospholipase
Authors: Maroto B. , Camusso C. , Zaritzky N.
Published: October 2008

The hydrolisis of soybean lecithin can be carried out by means of the use of immobilized A2 phospholipase which releases a fatty acid of C-2 position of the phospholipids so that an enriched product in lysolecithins is obtained. The enzymatic reaction follows a first order kinetics when the substrate concentrations are in the range: 6.34•10-3 M to 19.0•10-3 M. The value of the rate constant: k= 9.88•10-2 min-1 corresponds to the one obtained for the immobilized enzyme on alumina. A reactor was constructed and alumina was the selected support because of its good mechanic properties and fundamentally because of its low cost. The flow behaviour in the reactor and how it departs from the ideal model of plug-flow was analyzed by injecting a NaCl solution of a well-known concentration (tracer) and then, passing it through the reactor. According to the experiences carried out, the conductivity measures proved adequate for the determination of the residence times. The system showed lineal behaviour. The residence times in the experimentally built reactor for different load arrangements (particle support + inert load) was analyzed by using three different flows. The nonconverted fractions for the reactor were calculated and differences in the output were observed, in comparison to the plug-flow reactor, precisely because of channelizations and shut-offs that are generated inside the column. Maximal conversion in the experiences carried out both with higher substrate concentrations and for a minor feed flow were achieved. The dispersion module resulted quite higher than the limit that introduces a gaussian curve, for the one for which the degree of supposition of high dispersion was correct. The reactor showed a behaviour similar to that of a reactor of complete mixture and it was concluded that the degree of back-mixing, the formation of whirls and zones of redistribution of material are important.
Catalytic effect of metals on thermal stability of olive oils
Authors: Paz Antolín I. , Molero Meneses M.
Published: October 2008

The catalytic effect at homogenous phase of several metals on the thermal stability of olive oils of different characteristics has been studied. Samples were prepared by dissolution of suitable amounts of organo-metallic compounds in the oils, to obtain concentrations of metal between 0–30 ppm. The compounds organo-metallic were: ferrocene (Fe-II), dibutyltin diacetate (Sn-II), copper acetylacetonate (Cu-II) and lead acetate (Pb-IV). The study was carried out by applying thermal analysis techniques: thermogravimetry (TG) and derivative thermogravimetry (DTG). The obtained results show that the degradation rate of the oil is always higher in the presence of metals and its value is as greater as higher is concentrations. On the other hand, the kinetic parameters of the thermodegradation reaction of the oil, activation energy a n d f requency factor, w ere deter mined from thermogravimetric data. The obtained values for both parameters confirm the negative influence of the tested metals on the oil thermal stability. This effect is more evident for lead, followed of iron and tin and finally copper. Likewise, the results of thermal analysis allow to define the order of thermal stability of oils of different origins and refined grades.
Supercritical fluid extraction: Present status and prospects
Authors: King Jerry W.
Published: October 2008

Supercritical extraction (SFE), using primarily environmentally-benign carbon dioxide (CO2) as the extracting agent, is reviewed with respect to its present status and future use. SFE was developed for analytical application in the mid 1980’s in response to the desire to reduce the use of organic solvents in the laboratory environment and is becoming a standard method for the preparation and analysis of lipid-containing sample matrices. Currently, analytical SFE is predominately practiced in the off-line mode, using both sequential and parallel extraction modes. Depending on the instrumental configuration, the preparation of up to 24 samples can be accomplished on one instrument on a daily basis. Several other benefits can be achieved using SFE, such as the processing of thermally-sensitive analytes and rapid analyte extraction kinetics relative to extraction with liquid solvents. Examples are provided not only of the analytical SFE of oils and fats, but of volatile solutes from an array of sample types. Finally, the relevance of analytical SFE to processing with supercritical fluids (SFs) is documented using examples from our own research involving a combinatorial approach to optimising processing conditions.
Emerging techniques in vegetable oil analysis using stable isotope ratio mass spectrometry
Authors: Kelly Simon D. , Rhodes Christopher
Published: October 2008

As the practice of vegetable oil adulteration becomes more sophisticated, the possibility to subvert detection using established techniques such as capillary gas chromatography is increasing. One of the most powerful techniques to be used in food authenticity studies is stable isotope ratio mass spectrometry (SIRMS) which utilises differences in the natural abundance of the stable isotopes of the ‘light’ bio-elements hydrogen, nitrogen, carbon, oxygen and sulfur to detect food fraud. SIRMS has found application in the authentication of a wide range of foodstuffs, including fruit juices, wines, spirits, honey and to detect the adulteration of flavour compounds with synthetic analogues. This papers reviews the current state-of-the-art for the authentication of vegetable oils using SIRMS and highlights emergent techniques such as compound- and position specific-isotope mass spectrometry. These latter developments offer the potential to provide more rapid and improved detection of the economic adulteration of vegetable oils.
The crystallization kinetics of tripalmitin in triolein a comparison between models
Authors: Gallegos-Infante José Alberto , Rico-Martínez Ramiro
Published: October 2008

The kinetic study of crystallization in purification process has not been well, because the models has not adjusted the experimental data. In the system, tripalmitin - triolein with higher molar fractions at upper 40º C. Only crystallized tripalmitin. It uses two models, called Avrami and D. The model D adjusted very well the experimental data, the Avrami was not. At molar fraction 1, were not differences between two models, thus at this point, the nuclei formation was simultaneous, and in molar fractions lower than 1, the nuclei formation was continuous.
GC-MS study of Nigella sativa (seeds) fatty oil
Authors: Singh Neelima , Pandit Vikas , Verma Manjul , Mehta B. K.
Published: October 2008

The GC-MS study of N. sativa (seeds) fatty oil revealed the presence of 26 compounds which were identified as methyl hept-6-enoate,1-phenylhepta-2,4-dione, pentadecane, hexadec-1-ene, 1-phenyldecan-2-one, octadec-1-ene, octadecane, methyl pentadecanoate, bis(3-chlorophenyl) ketone, diethyl phthalate, ethyl octadec-7-enoate, methyl octadecanoate, tricos-9-ene, octadeca-9,12-dienoic acid, hexadecanoic acid, methyl hexadecanoate, methyl octadec-15-enoate, henicosan-10-one, 2-methyl octadecanoic acid, docos-1-ene, ethyl octadecanoate, methyl octadecanoate, pentacos-5-ene,12-methyltricosane, dibutyl phthalate and 2-methyltetracosane.
GC-MS study of Artabotrys odoratissimus fatty oil (leaves)
Authors: Sharma Megha , Desiraju Srilakshami , Chaurey Dilip , Mehta B. K.
Published: October 2008

GC-MS study of two fatty oil fractions from Artabotrys odoratissimus (leaves) indicated the presence of fifteen compounds namely, nonanoic acid; methyl phenyl propanoate; decanoic acid; diethyl phthalate; dibutyl phthalate; 2-amino-3-ethyl biphenyl; 5-methyl-9-phenylnonan-3-ol; hexadeca-2,7,11-triene; 2,6-dimethyl-1-phenylhepta-1-one; 2,5-dimethyltetradecahydrophenenthrene; 1-phenylundecane; 1-isopropyl-4,6-dimethyl naphthalene; 5-(2-butyl phenyl)pent-3-en-2-ol; 1-phenyldeca-1-one and 1-phenylundecan-1-one. Some of the compounds are rare occurring and biologically active
Processing of spent nickel catalyst for fat recovery
Authors: Ibrahim Nasir Mohammad
Published: October 2008

Spent nickel catalyst (SNC) have the potential of insulting the quality of the environment in a number of ways. The disposal of SNC will have a pollution effect. Optimum recovery of fat from SNC , could save the environment and reduce the oil loss. Hexane has been the solvent of choice for oil extraction. Alternative solvents that are considered safer have been evaluated. Hexane, isopropanol, ethanol, and heptane were examined using soxhlet extraction. While hexane was more efficient in oil recovery from SNC, isopropanol proved to be very good, to clarifying separation of oil from waste material and also provide high solvent recovery compared to other solvents. Isopropanol extraction with chill provided separation of miscella into two phases: lower oil–rich and an upper solvent – rich. It saved much energy of vaporization for distilling. An aqueous extraction process with immiscible solvent assisted was tested. Solvent like hexane added to SNC, and water added later with continuous stirring. The mixture was stirred for about 30 minutes, prior to centrifugation. Aqueous process extracted less amount of oil compared to solvent extraction.
Studies on drying kinetics of olive foot cake
Authors: Kadi H. , Hamlat M. S.
Published: October 2008

The olive foot cake is a very important by-product of olive oil industry since it can contain until 12 % of oil which can be extracted using solvent. The used solvent is often immiscible with water. This is the reason why its effect is limited by the moisture of olive foot cake making its drying imperative. In this paper, we present the behaviour of olive foot cake subjected to convective drying. The experimental results show that the drying rate versus moisture presents only one period of decreasing rate. The influence of the main parameters on drying kinetics is studied.