bluuebunny/crossref_metadata_2025 huggingface dataset:
Propiedad intelectual privada frente a la investigación como servicio público
Authors: Peña Lorenzo
Published: October 2008

Surge en nuestras sociedades la propiedad intelectual para resolver problemas generados por la evolución técnica. Unos la entienden como una noción sui generis, otros la recusan. Nuestro enfoque reductivo recalca sus semejanzas con la propiedad de otros bienes. Se aborda el problema de sus fundamentos, inclinándonos por una justificación relativa al actual marco institucional. Tales propuestas están ligadas a la dilucidación metafísica de los objetos sobre los que recae, brindándose una concepción de los mismos como cúmulos de possibilia. Así defendida, la propiedad intelectual tiene que desempeñar un papel social, recurriendo a la noción de servidumbres, voluntarias o legales, todo lo cual se aplica singularmente a los productos de la investigación científica en el ámbito académico, denunciándose la privatización de sus beneficios.
Grupos cerrados, conocimientos ocultos: una perspectiva antropológica
Authors: Llinares García Mar
Published: October 2008

En este trabajo se analiza desde un punto de vista antropológico la relación existente entre grupos más o menos cerrados y el desarrollo de saberes especializados. Esos saberes pueden ser, o bien de naturaleza estrictamente técnica, como son los de los herreros o los ceramistas, de carácter religioso y ritual, o de acceso a la edad adulta. Se estudia de igual modo la correlación existente entre la pertenencia a esos grupos y la creación o consolidación de privilegios de diferentes tipos, ya sean económicos, sociales o simplemente simbólicos.
Las nuevas comunidades académicas de historiadores
Authors: Sanmartín Israel
Published: October 2008

El artículo analiza las nuevas formas de sociabilidad de los historiadores gracias a la utilización de las Nuevas Tecnologías de la Comunicación. Tomando como marco la historia de la ciencia y las “science wars” se estudia a partir de las ideas de Comunidad, Red y “private army” las nuevas formas de interrelación de los historiadores a través de las listas de discusión, de las cuales se muestran sus diferentes tipos y modalidades. Por último se establece un breve argumentario propositivo en que se establecen algunas matrices deseables para el futuro de las nuevas comunidades académicas de historiadores.
Gramáticas y academias. Para una sociología del conocimiento de las lenguas
Authors: Moreno Cabrera Juan Carlos
Published: October 2008

En este trabajo se describen los presupuestos ideológicos que informan la actividad de los gramáticos normativistas y de las instituciones, principalmente las academias de las lenguas, que oficializan dicha actividad cuyo fin es la implantación de un determinado modelo de lengua basado en la variedad lingüística de la clase dominante. Se hace ver que este modelo de lengua se fundamenta en una concepción filológica que procede de la Antigüedad Clásica y que esta visión distorsiona algunas de las propiedades esenciales de las lenguas naturales humanas y, por tanto, supone una dificultad para el progreso del conocimiento científico de las lenguas naturales.
Transferencia de conocimiento entre comunidades científicas
Authors: Echeverría Ezponda Javier
Published: October 2008

Algunas innovaciones epistémicas (avances del conocimiento) pueden ser analizadas como resultado de procesos de transferencia de conocimiento entre diferentes comunidades científicas. Los científicos no sólo producen conocimiento en su ámbito de especialización, además son usuarios del conocimiento que otros han producido en campos distintos. Reinterpretando las propuestas de von Hippel (2005), se analizan otras fuentes de innovación epistémica, mencionando ejemplos concretos: los suministradores (ISI), distribuidores (Nature, Science) y el uso transdisciplinario del conocimiento científico. Se concluye que los procesos de transferencia que pueden generar innovaciones se producen en redes de conocimiento con diferentes nodos de innovación. Estas propuestas pueden aplicarse a otras modalidades de conocimiento (ciencia, tecnología, arte, cultura), e incluso a la transmisión del conocimiento a la sociedad.
Devenir de la generación y transferencia de conocimientos en el Instituto Nacional de Tecnología Agropecuaria de la Argentina
Authors: Linzer Germán Alejandro
Published: October 2008

Este trabajo se propone describir las características y estrategias tradicionales de generación y transferencia de tecnología del INTA, para así poder interpretar la naturaleza, sentido y dinámica de su transformación en la actualidad. Para ello se deberán comprender las necesidades sociales y productivas nacionales que llevaron a la creación y desarrollo del INTA y así, desde esta referencia, poder apreciar como esas necesidades se fueron complejizando al ritmo que lo hacía la organización económica y tecnológica, nacional y global. En este sentido, la estrategia en la generación y transferencia de tecnología, tanto como resultado de la propia experiencia institucional, como por las exigencias que implicaron el crecimiento de la diversidad tecnológica, económica y social en el sector agroindustrial argentino, responde a realidades extremas y desiguales que ya ni siquiera se limitan a sectores rurales. Este conjunto de transformaciones presenta desafíos inéditos para superar a través de la planificación de políticas.
Ingenieros del siglo XXI: importancia de la comunicación y de la formación estratégica en la doble esfera educativa y profesional del ingeniero
Authors: Kindelán M.ª Paz , Martín Ana M.ª
Published: October 2008

El nacimiento de las redes mundiales de comunicación y las tecnologías de la información han redefinido el concepto de la educación en todos los ámbitos. En el terreno de la ingeniería se vislumbra un nuevo paradigma educativo donde se prioriza el desarrollo de destrezas genéricas, entre las que destacan la habilidad para comunicarse eficazmente de forma oral y escrita, para funcionar con una perspectiva multidisciplinar en la toma de decisiones y la resolución de problemas, el énfasis en el trabajo colaborativo y la capacidad para involucrarse en un aprendizaje de por vida. La interrelación entre comunicación, aprendizaje y formación es un factor fundamental en el perfil del ingeniero del nuevo siglo. El desafío para quienes nos hallamos comprometidos con este paradigma –tanto docentes como formadores en el sector privado– está en saber integrar estas tres dimensiones en el proceso educativo, de tal modo que éste contribuya a una mejora del individuo en el ejercicio de su actividad desde una perspectiva humana y profesional.
Estructura y dinámica de los grupos de investigación
Authors: Rey Rocha Jesús , Martín Sempere María José , Sebastián Jesús
Published: October 2008

La importancia de la asociabilidad se está poniendo crecientemente de manifiesto cuando se analizan los actuales modos de producción del conocimiento. Existen diferentes niveles organizativos en el ámbito de la investigación científica, entre los que los grupos de investigación constituyen una de las modalidades de asociación más generalizadas. En este artículo se analizan los aspectos conceptuales y prácticos que se plantean cuando se trata de identificar la naturaleza y las características de los grupos de investigación, así como las diferencias con otras modalidades de asociación, como los equipos de investigación. Se enfatiza el carácter funcional y dinámico de los grupos de investigación, que transitan por diferentes etapas en su evolución. Se concluye que los grupos de investigación se deben considerar más como unidades organizativas funcionales que estructurales, lo que tiene importantes consecuencias en las políticas de fomento de los grupos e incluso en su consideración en las instituciones de investigación.
La Universidad en Femenino. Un cuadro de luces y sombras en la UCV
Authors: Canino María Victoria , Vessuri Hebe
Published: October 2008

Durante mucho tiempo la Universidad Central de Venezuela (UCV) fue la única institución nacional que proporcionó formación profesional y académica a los ciudadanos. En el presente, si bien comparte estas funciones con un conjunto de instituciones públicas y privadas, continúa siendo la institución que produce el mayor contingente de egresados de las ciencias y las ingenierías en el ámbito nacional, tiene el mayor número de programas de posgrado y de investigadores. Los egresados han aumentado en forma constante desde 1950 y ese aumento se ha dado en buena medida gracias al aporte femenino. En este trabajo analizamos la participación de las mujeres en la vida universitaria y en los procesos de formación doctoral, así como en el sistema de investigación de esta institución líder.
Una aproximación a la situación de la mujer en los estudios universitarios de informática
Authors: Fernández Victoria , Larraza Edurne , Ruiz Txelo , Maritxalar Montse
Published: October 2008

En los últimos años, la baja participación de la mujer y la tendencia al descenso de los porcentajes de alumnas matriculadas en los estudios universitarios de informática ha sido objeto de estudio para investigadoras/es en Estados Unidos, Europa y otros países. Habiendo constatado también en la Facultad de Informática de San Sebastián (FISS) de la Universidad del País Vasco (UPV/EHU) dicho descenso, nuestro objetivo ha sido recopilar información estadística para determinar si esta tendencia se ha producido también en otras universidades del Estado español. El estudio incluye, en primer lugar, porcentajes de mujeres inscritas en Ingeniería Informática comparados con los porcentajes en el área técnica en su conjunto. Por otra parte, recoge datos del tercer ciclo y porcentajes de profesoras de los departamentos que imparten docencia en la FISS, comparados con los porcentajes en los mismos departamentos en el conjunto del Estado. Por último, se presentan datos de inserción en el mundo laboral para las promociones 1998-2002 de egresadas/os en la UPV/EHU. Los datos revelan los bajos porcentajes de mujeres que se han matriculado en Ingeniería Informática los últimos años y la tendencia al descenso, las diferencias entre distintas universidades, y que apenas hay sesgo de género en los datos de inserción en el mundo laboral.
Género en los cursos de ingeniería de una universidad tecnológica brasileña
Authors: Gomes de Carvalho Marilia , De Lima Sobreira Josimeire
Published: October 2008

La investigación en una Universidad Tecnológica de Brasil entre estudiantes de los cursos de ingeniería ha mostrado que las mujeres no ocupan más que 12 % (en general) de las plazas de la Institución. El curso con más estudiantes es el de Ingeniería Civil, mientras el curso con el más pequeño número de mujeres es el de Mecánica. La metodología de la investigación ha sido cualitativa. Las entrevistas con chicas-chicos de los cursos investigados revelaron que hay discriminación entre los estudiantes que no consideran a sus compañeras de curso competentes para los estudios de ciencias exactas. Para que sean respetadas ellas tienen que estudiar mucho más que ellos, pero, aunque logren muy buenas evaluaciones, reconocen que en el mercado laboral tendrán menos oportunidades de trabajo que sus colegas. Entretanto, los cambios de género entre los y las estudiantes evidencian que las mujeres están conquistando espacios importantes.
Percepción de la ciencia y la tecnología en la adolescencia madrileña
Authors: Pérez Sedeño Eulalia , Sánchez Balmaseda Isabel , Miranda Suárez María José , García Dauder Silvia
Published: October 2008

La ciencia y la tecnología tienen cada vez más importancia en nuestra vida cotidiana. Sin embargo los datos referentes a las opciones que toma el alumnado, en los últimos años, muestran una tendencia a la baja alarmante. Dado el descenso de alumnado en estas ramas de la Enseñanza Secundaria, en especial la disminución de chicas en la opción científico-técnica e incluso en la biosanitaria, es necesario examinar las causas que provocan el alejamiento de las opciones de ciencia y tecnología en general, de manera que se promuevan políticas adecuadas para corregir ese problema. Esta investigación pretende averiguar qué percepciones tienen los estudiantes, en esta etapa, de la ciencia, de la tecnología y de sus profesionales, así como las expectativas vocacionales y profesionales con respecto a estas ramas, con especial hincapié en si existen diferencias de género en ello.
La comunidad cultural iberoamericana: su composición plural y su importancia en el contexto global
Authors: Olivé León
Published: October 2008

En este trabajo se ofrecen razones por las cuales tiene sentido el exhorto “pensar en español”. Se parte del reconocimiento de que no existe un único idioma español, sino que en realidad en los diferentes países iberoamericanos, incluso en sus diferentes regiones, se hablan diferentes “españoles” (como lenguas). Sin embargo, hay un traslape importante entre todas ellas, lo cual permite referirnos al español como idioma común. La razón central por la que importa seguir pensando en español es que la identidad de la realidad iberoamericana depende, literalmente, de que en el pasado se haya pensado en español y su futuro depende de que lo sigamos haciendo. La existencia y la identidad de la comunidad iberoamericana dependen de que su memoria y su proyecto común futuro se articulen adecuadamente. La comunidad de pensamiento tiene una responsabilidad fundamental para lograr esa articulación. Pero no debemos pensar sólo en nuestros problemas locales y regionales, sino que debemos hacerlo también sobre los problemas de orden global, por ejemplo, el de la construcción de una sociedad global, justa, plural y democrática.
El diálogo entre las lenguas. Pensar desde el español
Authors: Giannini Humberto
Published: October 2008

La aspiración a la universalidad inscrita en todo pensamiento filosófico radica en la hegemonía de lenguas supuestamente privilegiadas para tal fin, sino en la capacidad hermenéutica de integrar experiencias diversas y de ser históricamente traducible a cualquier otra lengua. El presente artículo revisa las posibilidades del español como lengua filosófica bajo esta perspectiva.
La racionalidad del sentimiento, el sentimiento de la razón
Authors: Acanda González Jorge Luis
Published: October 2008

A diferencia de otros idiomas universales, el español ha estado sometido a una labor de resemantización de los conceptos, lo cual ha conducido a la especificidad que la labor de autoconciencia, momento de todo pensamiento, ha adquirido en el pensamiento producido en este idioma, tanto en América como en España. Tanto en la conciencia cotidiana como en el pensar filosófico, pensar la esencia ha implicado un sentido de la trascendencia que ha necesitado siempre sentido de la historia y memoria de las luchas. De ahí la unidad de filosofía, poesía e historia en nuestra tradición.
La voz del criollo
Authors: Rovira Gaspar M.ª del Carmen
Published: October 2008

Pensar, hablar y ser conforman una unidad indisoluble desde el mismo surgimiento del logos en Occidente. En Iberoamérica, esta tiple condición se ha expresado, sobre todo, como un anhelo profundo de libertad y justicia ligado a una angustia existencial. Buen ejemplo de ello es la voz del criollo, que a través de filósofos como Eguiara y Eguren, Díaz de Gamarra o Espejo, entre otros, se rebelaron contra el autoritarismo de España y el despotismo de Europa.
La ciencia-filosofía en Eduardo Nicol
Authors: González Valenzuela Juliana
Published: October 2008

En 2007 se conmemora el centenario de Eduardo Nicol, uno de los filósofos de lengua española más sobresalientes de las últimas décadas. Con su renovada y reformadora visión de la ciencia-filosofía, tal y como ésta fue originariamente expresada por los griegos, Nicol afrontó la crisis radical por la que atraviesa el pensar, entendido como una vocación libre, bajo la presión del utilitarismo moderno y su culminación actual en el imperalismo de la tecnocracia.
Don Nicolás Gómez Dávila pensador español y reaccionario auténtico
Authors: Hoyos Vásquez Guillermo
Published: October 2008

En este ensayo se presenta al filósofo colombiano Nicolás Gómez Dávila (1913-1994) como pensador en español, hasta hace poco casi un desconocido en su patria y algo más conocido en Alemania e Italia. Destacado por sus Escolios como pensador brillante, irrespetuoso y contundente, se calificó a sí mismo como “reaccionario auténtico”: con ello no se comprometió con proyectos de restauración, sino más bien con una crítica mordaz a la modernidad y en especial a la democracia, crítica basada en parte en su fidelidad insobornable a la tradición de la Iglesia Católica, frente a la cual también asumió la actitud reaccionaria, alimentada en su conocimiento vasto y profundo de la tradición de Occidente desde los griegos. Este ensayo busca, con la ayuda de la fenomenología clarificar el sentido auténtico de la actitud reaccionaria y aportar, en contraste con el pensamiento de Gómez Dávila, algunos elementos que ayuden a comprender el rumbo tomado en sus inicios por la así llamada filosofía latinoamericana en Colombia como imperativo de pensar nuestra realidad en español.
Alfonsina Storni y Fourough Farrokhzad: Mujeres que vivieron alertas
Authors: Haghroosta Maryam
Published: October 2008

Alfonsina Storni y Fourough Farrokhzad: dos mujeres poetisas vanguardistas. Una argentina, la otra, iraní. Las dos con un incontenible afán de búsqueda. Mujeres que sobrepasaron las fronteras del tiempo y de sus países y culturas, para proyectar una visión de la mujer insertada en el devenir del siglo XX. Al enfocarnos en la vida y la obra de estas grandes cantoras descubriremos muchos puntos comunes en sus obras y en sus vidas. Se pretende con este trabajo realizar un análisis comparativo que muestre sus aspectos comunes. Se escudriñará en sus necesidades, espirituales, deseos, inquietudes, fracasos e incomprensiones. Aunque no pretendemos profundizar en sus vidas y en sus obras, sí haremos una pequeña búsqueda para resaltar lo que es común en ambas, no obstante a la lejanía cultural y social de ambas escritoras.
El viaje americano del botánico Carl Friedrich Eduard Otto (1838-1841)
Authors: Rebok Sandra
Published: October 2008

El naturalista alemán Carl Friedrich Eduard Otto viajó entre los años 1838 a 1841 por las Antillas y el Continente americano en busca de especímenes botánicos y para estudiar las costumbres sociales de sus habitantes. Visitó Cuba, Estados Unidos y Venezuela. El trabajo describe los lugares visitados e itinerarios seguidos. Las plantas vivas recolectadas tuvieron como destino el Jardín Botánico de Berlín y las plantas secas el Real Herbario. El estudio señala las diferencias de criterio entre Otto y Humbolt en el tema de la esclavitud y describe las posiciones ideológicas clasistas del primero.
The functional properties of fats and oils - A richness of diversity
Authors: Belton Peter
Published: October 2008

A part of the importance of fats and oils derives from the functional properties that they confer to the foods. This is a consequence of their chemical nature and structural features. Lipids are relatively insoluble in water because their large non-polar region. However, they also contain groups with some degree of polarity. The combination of these polar and non-polar groups and their variations is what gives the range of functional properties observed and what made them so valuable. This issue of Grasas y Aceites reviews some of the functional properties of fats and oils. The Editors hope that the studies included will provide an state of the art reference volume of present knowledge and applications in these areas.
Rheological and phase behaviour of amphiphilic lipids
Authors: Muñoz J. , Alfaro M. C.
Published: October 2008

This chapter reviews the different association structures which are likely to be formed by amphiphilic lipids in the liquid-crystalline state and their corresponding shear flow properties. The structure and rheological behaviour of thermotropic liquid crystals, emphasizing the properties of smectic mesophases, and those of lyotropic liquid crystals such as: nematic, lamellar, diluted lamellar, lamellar dispersions, hexagonal and cubic mesophases are described. The importance of a comprehensive rheological characterisation, including rheo-optical techniques, is pointed out for their practical applications, development of formulations and as a useful technique to assist in the determination of phase diagrams. A historical approach has been used to discuss the evolving field of the rheology and structure identification of liquid crystals formed by amphiphilic lipids and surfactants. Non-Newtonian viscous shear flow, thixotropic and antithixotropic phenomena, linear viscoelastic properties -described by dynamic and creep compliance experiments- and non-linear viscoelastic properties - described by the difference of normal stresses and stress relaxation tests are interpreted on the basis of a microstructure-rheology relationship. The polycrystalline nature of liquid crystals turns out to be rather sensitive to shear due to the change of both size and orientation of the liquid-crystalline monodomains under flow.
The lipid organisation of the cell membrane
Authors: Ladha S.
Published: October 2008

Lipids and proteins in biological membranes are arranged in a mosaic of domains in the membrane. These domains represent small-scale heterogeneities in composition, shape and fluidity within the plane of the membrane, over the range of hundreds of nanometers to a few micrometers. They arise from the complex interactions of the heterogeneous mixtures of phospholipids, sterols, and proteins that make up all biological membranes.
Lipids in pharmaceutical and cosmetic preparations
Authors: Rabasco Alvarez Antonio M. , González Rodríguez María Luisa
Published: October 2008

In this paper, a review of the applications of lipids in the pharmaceutical field has been reported. In a first stage, different lipids used as excipients in cosmetics and medicines have been described. Many vegetable oils are used in this sense: almond oil, apricot oil, avocado oil, borage oil, coffee oil, safflower oil, etc.; from de animal source, fish oil and bird oil can be employed as excipients in cosmetical formulations. Fats and waxes may be also used for this purpose. A broad range of phospholipids are suitable for use in cosmetics, pharmaceuticals and diagnosis. These substances are used as vehicle for therapeutic substances, such as liposomes. Finally, a study of lipids, as a function of their biological activity, as active substances for the elaboration of pharmaceuticals, cosmetics or nutritional supplements, was carried out. Carotenoids, retinoids, tocopherols are used for their antioxidant properties, that are important to health and diagnostic medicine.
Algorithms for the detection of hazelnut oil in olive oil
Authors: Cert A. , Moreda W.
Published: October 2008

The fraudulent addition of hazelnut oil to olive oil can be only detected in high proportions (20–25%), using the D7-stigmastenol and the difference between triacylglycerols of equivalent carbon number 42, determined experimentally by HPLC and calculated theoretically from the fatty acid composition (DECN42). A new method   lies on a sequential comparison of the values of several algorithms with a database built with data obtained from genuine virgin olive oils. The algorithms are: LLLexp vs %L; (LLL/OLLn)exp - (LLL/OLLn)theor vs DECN44 and (ECN44/LLL)exp vs %L; being LLLexp,  OLLnexp,  and ECN44exp  the percentage of triacylglycerols determined by HPLC; LLLtheor, OLLntheor, and ECN44theor the percentage of those calculated theoretically from the fatty acid composition;  DECN44 the difference between the experimental and theoretical value of ECN44; and finally %L the percentage of linoleic acid. The database has been built considering the values obtained from olive oils of different fatty acid composition and from admixtures between them. The method allows the detection of low percentages of hazelnut oil in olive oil (5 %).
Phospholipase A2 enzyme immobilization
Authors: Maroto B. , Camusso C.
Published: October 2008

A series of several supports were tested for phospholipase A2 enzyme (Lecitase 100 S- NOVO) immobilization. This system would find a number of industrial applications such as the selective hydrolysis of soybean lecithin to obtain lysophospholipids (modified lecithins) of great importance in pharmaceuticals and bread making. Successful results have been obtained from the immobilization of Phospholipase A2 on Alumina, Silica gel, Amberlite IRA-400S, Dowex and Sephadex A-25 via adsorption (the results were in the range 15-30 % of enzyme adsorption). The immobilization reaction was carried out at ambient temperature, with slow magnetic agitation such that the enzyme and 50 mg support were present in the total reaction volume of 5 ml in Tris-ClH buffer (pH 8.65). Several enzyme/supports ratio and the adsorption percentage with respect to pH and temperature and time were investigated. We have compared the behaviour of the phospholipase A2 in soluble form and immobilized form toward pure powder soybean lecithin as substrate.
Oil content and fatty acid composition of some varieties of barley and sorghum grains
Authors: Osman R. O. , El-Gelil F. M. Abd , El-Noamany H. M. , Dawood M. G.
Published: October 2008

Oil content of sorghum grains (average 4.57 %) was nearly twice that of barley (average 2.27 %). Palmitic, oleic and linoleic acids were the most abundant fatty acids and that stearic acid content was low in barley and sorghum. The content of linolenic acid was higher in barley than in sorghum. The composition of sorghum oil, in general, was similar to corn oil and could be used for cooking and other uses of edible oils.
Effect of different pre-treatments on drying of green table olives (Ascolana tenera var.)
Authors: Gambella F. , Piga A. , Agabbio M. , Vacca V. , D’hallewin G.
Published: October 2008

Mature green olives (Olea europea L.) were dried in a forced air oven at 50ºC, after being subjected alternatively to four different pre-treatments. Results indicate the possibility to obtain bitter-free and high quality olives by combining a ten minutes dip in a 10 % hot brine (50ºC) followed by a 32 hours dehydration. The latter product reached 20 % of residual humidity and did not rotted for one year.
Free and total sterols in olive oils. Effects of neutralization
Authors: Pasqualone A. , Catalano M.
Published: October 2008

In order to further investigate the variations of the ratio of free to total sterols in different categories of olive oil and to test the possibility to use this ratio as a parameter for olive oil quality evaluation, a direct GLC quali-quantitative determination of either free or total sterols was made, and their ratio calculated, over a set 13 samples of extra virgin oils and over a set of 28 current virgin and lampante oils. In order to study the effects of neutralization on free and total sterols, their amounts and ratio were also determined after the neutralization of the current virgin and lampante oils. The single components of free and total sterols were also analyzed, especially the most represented ones. The overall examination of the free x 100 / total sterols’ ratio values found over all the samples of 41 natural oils and 28 neutralized oils indicated that, when this ratio exceeds 70 %, it can exclude the presence of neutralized oils in extra virgin ones.
Extraction and clean-up of pesticides from fatty samples
Authors: López-Mesas M. , Crespi M.
Published: October 2008

The extraction of pesticides from fatty samples is a problem extensively studied. In this paper, the main techniques for the extraction of pesticides from fatty samples are reviewed. In this extraction, the extraction of fat material is a fact that is difficult to avoid, so it’s necessary to apply clean-up systems prior to subsequent steps in the analytical process. The clean-up techniques are reviewed too.
Immunomodulation carried out by dietary fatty acids in experimental animals and humans
Authors: De Pablo Martínez M. A. , Ortega Morente E. , Gallego Cabrera A. Mª , Alvarez Nieto C. , Alvarez de Cienfuegos López G.
Published: October 2008

Several studies have reported that fatty acids act as modulatory agents of immune response of experimental animals and humans. In this paper, we do and overview of the performed studies by using of unsaturated fatty acids and their influence on several immunitary parameters in studies carried out in vitro as well as ex vivo. It has been shown that unsaturated fatty acids are involved in the reduction of lymphocyte proliferation, cytokine production and natural killer cell activity. On the other hand, in this article we have reviewed the mechanisms by which fatty acids modulate the immune response: I) membrane fluidity alteration; II) production of lipid peroxides; III) eicosanoid production; IV) gene expression modulation.
Characterization of yeast strains isolated from bloaters of fermented green table olives during storage
Authors: Asehraou A. , Peres C. , Brito D. , Faid M. , Serhrouchni M.
Published: October 2008

Fermented green olives stored in bulks (200 litres plastic containers) were sampled from two factories in Morocco to collect the attacked fruits (bloaters). The microbial species present in the bloaters were isolated by taking a loop from the attacked regions of the fruits and streaked onto appropriate media for the determination of yeasts, Gram negative bacteria and lactic acid bacteria. Results showed that only yeast colonies appeared and no growth of other microorganisms was detected. One handered and four isolates of yeasts were collected for the characterization and research of the killer activity on selected target strains. Results showed that the isolates fit into four species: Saccharomyces cerevisiae, Pichia anomala, Candida etchellsii, Candida versatilis, and Rhodotorula glutinis. Some of the studied isolates from each species showed killer activity on the target strains. Strains of P. anomala and C. etchelsii were the most active followed by the strains belonging to S. cerevisiae.
Evolution of the rheological properties of oil-in-water emulsions during the emulsification process and storage
Authors: Sánchez M. C. , Berjano M. , Guerrero A. , Gallegos C.
Published: October 2008

This paper deals with the evolution of the rheological properties and droplet size distributions (DSD) of oil-in-water emulsions, stabilized by non-ionic surfactant, with time. The emulsification process has been followed by the evolution of the torque with the emulsification time and follows a first-order kinetic equation. From the experimental results obtained it is apparent that the rheology and DSD of the emulsions studied depends on the emulsification time and temperature of emulsification, as well as, the agitation speed. An increase in the emulsification time, at 15ºC, yields lower values of the mean droplet size and, subsequently, an increase in the linear viscoelasticity functions of the emulsions. However, above 25ºC, the emulsification process may be modified because a higher degree of coalescence may take place at long emulsification time. A «depletion-flocculation» mechanism due to the presence of surfactant, in form of micelles, in the continuous phase of the emulsions.
Inhibitory effect of some spice essential oils on Penicillium digitatum causing postharvest rot in citrus
Authors: Yigit Fahri , Özcan Musa , Akgül Attila
Published: October 2008

In this study to control blue mould caused by Penicillium digitatum, essential oil of cumin was applied with filter paper discs of 6 mm diameter which were soaked in 0,04 ml oil and vapour effect inhibited completely mycelial growth and spore germination of pathogen in vitro. When filter paper discs soaked in essential oils of black thyme, dill, coriander and rosemary were placed on the culture medium (PDA), they had no effect on the mycelial growth. Their vapour effect inhibited mycelial growth of pathogen 85.8%, 82.8%, 80% and 71.4% respectively. Dill and rosemary oils also prevented mycelial colour.
Rheology of spray-dried egg-yolk products
Authors: Miranda Juan , Guerrero Antonio F. , Partal Pedro
Published: October 2008

The emulsification process, as weIl as and the emulsion rheology and stability, greatly depends on the rheological properties of the continuous phase, the most important ingredient of which is yolk. However, since native yolk is not microbiologically stable, processing of yolk, such as spray-drying, is necessary for food applications. The influence of processing by spray-drying on the microstructure and rheological properties of yolk was investigated using oscillatory, creep and steady state flow measurements. The spray-drying process produces denaturation of proteins giving rise to a dramatic change from a fluid-like behaviour, as corresponds to the native yolk, to a gel-like behaviour corresponding to the reconstituted dried yolk (45% solids). Temperature exerts a slight influence on the linear viscoelastic properties of processed yolk.
CLA antioxidant or prooxidant?
Authors: Cruz Pardos S. , De Juan-García Torre P. , Sánchez-Muniz F. J.
Published: October 2008

The conjugated linoleic acid (CLA) is a term referred to a mixture of positional and geometrical isomers of linoleic acid with double conjugated bonds in carbon atoms 10 and 12 or 9 and 11 with all of the possible cis and trans combinations. CLA is a naturally occurring substance in food. The major dietary sources of CLA are foods derived from ruminants, e.g. beef and cheese and its content increases when meals are processed. There is ample evidence showing that free radicals and oxidation processes mediated by free radicals play an important role in many pathological situations including cancer and atherosclerosis. Natural and synthetic antioxidants, tolerated by humans, are employed in order to avoid or treat these pathologies. In the present paper, articles evaluating the antioxidant or prooxidant activity of CLA have been revised. Preliminary in vivo and in vitro studies suggested the antioxidant role for CLA, however recent researches have not shown any evidence related to it. New studies have to be carried out in order to get more information on the antioxidant and protective role of CLA in free radical-related degenerative diseases.
Fatty acid composition in leaf lipids of some Carex L. (Cyperaceae) species from Northeast Anatolia (Turkey)
Authors: Ayaz Faik Ahmet , Olgun Arzu
Published: October 2008

Fatty acid composition of 16 species of Carex from 15 sections are reported. The palmitic acid is the dominant fatty acid in lipid of all species and sections surveyed. The linoleic and linolenic acids were the second most abundant fatty acids. Taxonomic value and phylogenetic implications of results are discussed.
Phenolic fraction analysis by HPLC of Arbequina virgin olive oils. Relationship with bitterness K225 and oil stability
Authors: Beltrán G. , Jiménez A. , Aguilera M. P. , Uceda M.
Published: October 2008

Phenolic compounds have a high importance because of their effect on shelf life and sensorial characteristics of virgin olive oil. In this paper, the phenolic fraction of Arbequina virgin olive oils has been characterized by HPLC. Bitterness index K225, total phenols and autoxidation stability have been evaluated for olive oil samples. From the phenolic compounds separated using HPLC method, one of then (tr: 34,49 min) was close correlated both with bitterness K225 and oil stability Rancimat at 98ºC. The regression coefficients, with high significance p<0,001, were r: 0.974 and r: 0.918 respectively. Phenolic compound responsible of bitterness K225 and oil stability has been found for the Arbequina virgin olive oils.
Effect of micella interesterification on fatty acids composition and volatile components of soybean and rapeseed oils
Authors: El-Shattory Y. , Farag R. S. , Aly Saadia M. , Afifi Sherine M.
Published: October 2008

Micella interesterification of soybean and rapeseed oils was carried out using 0.2, 0.4 and 0.6 percentages of nickel catalyst, each at different temperatures of 60, 90 and 120ºC for 2, 4, and 6 hours. The proposed interesterification reaction conditions to obtain an oil with low linoleic acid level were 0.2 % nickel catalyst at 120ºC for 4 hours, 0.4% nickel catalyst at 90ºC for 4 hours and 0.6% at 60ºC for 4 hours. Fatty acid composition and chemical analysis of the interesterified and non-esterified oils were estimated. Selected samples undergo heating at 180ºC for 4 hours determining the volatile components. The appearance of some components supported the interesterification process for modification of fatty acid constituents of the oils.
Aerobic biological treatment of olive mill wastewater previously treated by an ozonation stage
Authors: De Heredia Alonso Jesús Beltrán , Torregrosa Antón Joaquín , García Rodríguez Juan , Ramos Viseas María del Pilar , Domínguez Vargas Joaquín R.
Published: October 2008

In the present work, the degradation of olive mill wastewaters previously treated by an ozonation stage has been studied by an aerobic biological oxidation. The substrate evolution (based on chemical oxygen demand), biomass (measured as volatile suspended solids) and total polyphenolic contents were followed during each experiment. A kinetic study is performed by using the Contois model, which applied to the experimental data, provides the specific kinetic parameters of this model. The deduced kinetic equation for the consume of substrate is q= 17.0 S/(18.2 X + S0 X) g COD/ gVSS. day. Moreover, others interesting biological parameters like the cellular yield coefficient and the kinetic rate constant for the endogenous metabolism were determined, obtaining a values of 0.214 g VSS/g COD and 0.167 day-1, respectively.
Preparation and surface active properties of a-acyloxysuccinic acid derivatives from malic acid and fatty acids of crude rice bran oil
Authors: EL-Dougdoug W. I.A. , Hebash K. A.H. , El-Sawy A. A.
Published: October 2008

Surface active compounds were prepared from malic acid by esterification with acyl chloride (II)a-d, of [palmitic, stearic, oleic, linoleic and mixed fatty acids of rice bran oil (RBO) (II)e], in the presence of pyridine as catalyst, forming (III)a-e ,  which are  converted to anionic disodium salt (IV)a-e . The prepared a-acyl-oxysuccinic acid derivatives (III)a-e was oxypropenoxylated with various moles of propylene oxide (n= 2, 4, 6 and 8) to give (V-IX)a-d . These compounds were converted to nonionic surfactants with two terminal amide oxime groups  (XV-XIX)a-d as molecular aggregations and surface active agents in aqueous media. The structures were confirmed by micro analysis, IR and 1H NMR spectra. The surface active properties of the prepared compounds revealed excellent results.
Effect of relative humidity on lipid oxidation in freezedried emulsions
Authors: Ponginebbi L. , Nawar W. W. , Chinachoti P.
Published: October 2008

Oxidative stability was studied in a freeze-dried emulsion consisting of linoleic acid (LA), Tween-20, sucrose and maltodextrin in the presence of a catalyst (FeSO4/ascorbic acid). Changes in residual LA and conjugated dienes as a function of time were monitored at 0, 32, 43 and 75% relative humidities (RH). Based on GC analyses, LA oxidation was more significant in the surface fraction than the entrapped. The loss of surface oil upon storage may also be due to partial entrapment. However faster oxidation of the surface oil was confirmed by measurement of diene conjugation. Oxidation was more rapid at the lower relative humidities (0 and 32% RH) and decreased with increasing RH. At high moisture, physical modifications in the sample were observed, including reduced porosity, structural collapse, reduction of the surface oil and coalescence of oil droplets triggered by sucrose crystallization. These may be responsible for the decreased oxidation. Sucrose crystallization at the higher humidities inhibited oxidation. In addition, while samples with similar glass transition temperature (Tg) range behaved differently, samples with different glass transition range showed similar oxidative behaviour. Microstructural changes leading to oil entrapment and oil droplet coalescence were found to be significant, in this case.
Bioactive peptides in storage proteins
Authors: Vioque J. , Sánchez-Vioque R. , Clemente A. , Pedroche J. , Yust M. M. , Millán F.
Published: October 2008

A review on the bioactive peptides described so far in storage proteins, mainly milk proteins, has been carried out. Bioactive peptides are small amino acid sequences inactives in the native protein, but that can be liberated after hydrolysis of these proteins and exert different functions. Among the main one are bioactive peptides with opioid activity, antagonistic opioid, immunomodulatory, antithrombotic, ion transporting or antihypertensive. The possible presence of these peptides in other protein source, mainly oilseed plants and their possible use is discussed.
Levels of calcium, magnesium, manganese, zinc, selenium and chromium in olive oils produced in Andalusi
Authors: Roca Amelia , Cabrera Carmen , Lorenzo M.a Luisa , López M.a Carmen
Published: October 2008

We determined the presence of Ca, Mg, Mn, Zn, Se and Cr in 64 samples of olive virgin oil, olive oil and marc oil produced in Andalusia, southern Spain. Flame atomization atomic absorption spectroscopy was used for Ca and Mg, and the electrothermal atomization mode was used for Mn, Zn, Se and Cr. Samples were previously ashed with HNO3 and V2O5. Analytical conditions were optimized to control for interference and to obtain appropriate accuracy and precision factors. The method is potentially useful for quality control of olive oils. The concentrations ranged from 0.055 to 2.725 mg/kg for Ca; 0.300 to 5.300 mg/kg for Mg, 13.213 to 296.356 mg/kg for Mn, 8.758 to 36.575 mg/kg for Zn, undetectable to 178.515 mg/kg for Se, and undetectable to 41.510 mg/kg for Cr. No statistically significant differences were found between the three types of oil in the concentrations of these elements. There were significant correlations between the concentrations of the pairs Se-Cr, Mn-Cr, Mg-Zn, Ca-Zn and Ca-Cr. Because of the high intake of olive oil in our setting, this food can be considered a major source of essential elemental nutrients.
Polyphenol removal from olive mill waste waters by selected mould strains
Authors: Amhajji A. , El-Jalil M. H. , Faid M. , Vasel J. L. , El-Yachioui M.
Published: October 2008

Mould strains were isolated from Olive Mill Waste (OMW) waters, characterized and screened for their activities on polyphenols hydrolysis by reculturing on the olive mill waste waters itself. The selected strains were then used for polyphenols removal in pure culture assays in flasks. Prior to the inoculation, OMW water was diluted to prepare three initial concentrations of polyphenols (2.2 g/L; 4.5g/L; 14.5g/L). Chemical characteristics including polyphenols and Chemical Oxygen Demand (COD) were followed up in these assays. Results showed that the polyphenols removal by some strains was estimated to around 95.14% and the COD was also decreased by 43%. Olive mill waste waters are normally colored in dark because of the polyphenols oxidation. The microbial strains by hydrolysing the polyphenols had decolored completely these effluents and a clear liquid was obtained afier 12-15 days of treatment under aerobic shaking in laboratory. Polyphenols may have some inhibitory effect which would cause problems to the biological treatment of these effluents. Their removal would facilitate the treatment of the waste.
Binary and ternary mixtures of oil and hydrogenated fats from Brazilian nut (Bertholletia excelsa)
Authors: Sotero Solis Victor , Gioielli Luiz Antonio , Polakiewicz Bronislaw
Published: October 2008

Crude Brazilian nut oil was hydrogenated at 175ºC, 3 atm., 60 minutes (GH1), and 150ºC, 1 atm., 30 minutes (GH2), and with this products and the crude oil were prepared ternary blends. Fatty acids demonstrated the increase of stearic acid from 11.6% of crude oil to 56.7% in GH1 and 16.3% in GH2. In the blends, were determined the yield point, solid fat content, melting point and viscosity, for this blends were applied a special model of multiple regression. Results showed that the estimated properties were not dependent on the three components interactions. In general, the significant interactions, blends crude oil/GH1 and GH1/GH2, showed an antagonic, effect to consistency and solid fat content, typical of eutectic interactions of fats. The interactions were not significative for melting point and viscosity at 60ºC, attesting a perfect mixing model.
Lipid composition of peanut seeds (Arachis hypogaea L.) obtained under different situations of water availability
Authors: Giambastiani Gustavo , Casanoves Fernando
Published: October 2008

The changes in the lipid composition, oleic/linoleic ratio (O/L) and iodine value (IY) for Florman INTA peanut seeds of different sizes obtained under two different water availability conditions during reproductive period were, evaluated. The water availability affected O/L ratio, IY, and the content of all fatty acid but behenic. The seed size affect the oleic, eicosenic and behenic contents. Interaction between water availability and size seed in relation to lipid and lignoseric acid content were also detected. The greatest water availability produced seeds with more lipid content. Moreover, probably due to an indirect effect of less soil temperature, the insaturated lipid concentration was increased as can be seen in the less O/L ratio and augmented IY.
Changes in composition and quality of sunflower oils during extraction and degumming
Authors: Brevedan M. I.V. , Carelli A. A. , Crapiste G. H.
Published: October 2008

The influence of different stages of processing on composition and quality of crude sunflower oil was studied through the determination of fatty acids, metal and phosphorus contents, free fatty acids, peroxide and anisidine values, tocopherols, polar compounds, waxes and oxidative stability. No significant changes in the content of individual fatty acids and tocopherols were observed during processing. The composition of some minor constituents as metals, waxes and phospholipids was strongly affected by the extraction and water degumming processes. Sunflower oils obtained by hexane extraction presented a higher initial deterioration but also a higher oxidative stability than oils obtained by pressing.
Naturally fermented black olives of Taggiasca variety (Olea europaea L.)
Authors: Amelio Mauro , DeMuro Emilio
Published: October 2008

For the first time, a natural fermentation of black Taggiasca variety (Olea europaea L.) olives was studied. This cultivar is typical of Western Liguria (NW of Italy), where it is mainly used for olive oil production. Beside the traditional process, three slightly different processes were taken into account. The fermentation was carried out in 200 litre barrels left at environmental temperature (7-25ºC) and took about 6 months to be complete. At the end the olives were pasteurised and stored for a further 6 month period to equilibrate. Throughout the process, pH, NaCl, acidity, free biophenol content and microbiological analysis (Colony count, Coliforms (Klebsiella spp., Enterobacter spp., Citrobacter spp., Escherichia coli), Lactobacilli (25ºC, 36ºC, 45ºC), Pseudomonas (P. fluorescens, P. cepacia), Yeasts (Candida spp.), Moulds (Penicillum spp., Clostridium spp., Vibrio spp.) of brines were performed. The results showed that an initial pH correction is recommended and no long soaking of the olives in water (3+3 days) is advisable, except a short washing just before brining.