289 research outputs found
Ultra-processed foods: impact on non-transmissible chronic diseases
No full textTalens Oliag, P. (2021). Alimentos ultraprocesados: impacto sobre las enfermedades crónicas no transmisibles. Nutrición Hospitalaria. 38(1):3-4. https://riunet.upv.es/handle/10251/189861S3438
Inheritable and Precise Large Genomic Deletions of Non-Coding RNA Genes in Zebrafish Using TALENs
No full textTranscription activator-like effector nucleases (TALENs) have so far been applied to disrupt protein-coding genes which constitute only 2-3% of the genome in animals. The majority (70-90%) of the animal genome is actually transcribed as non-coding RNAs (ncRNAs), yet the lack of efficient tools to knockout ncRNA genes hinders studies on their in vivo functions. Here we have developed novel strategies using TALENs to achieve precise and inheritable large genomic deletions and knockout of ncRNA genes in zebrafish. We have demonstrated that individual miRNA genes could be disrupted using one pair of TALENs, whereas large microRNA (miRNA) gene clusters and long non-coding RNA (lncRNA) genes could be precisely deleted using two pairs of TALENs. We have generated large genomic deletions of two miRNA clusters (the 1.2 kb miR-17-92 cluster and the 79.8 kb miR-430 cluster) and one long non-coding RNA (lncRNA) gene (the 9.0 kb malat1), and the deletions are transmitted through the germline. Taken together, our results establish TALENs as a robust tool to engineer large genomic deletions and knockout of ncRNA genes, thus opening up new avenues in the application of TALENs to study the genome in vivo.Transcription activator-like effector nucleases (TALENs) have so far been applied to disrupt protein-coding genes which constitute only 2-3% of the genome in animals. The majority (70-90%) of the animal genome is actually transcribed as non-coding RNAs (ncRNAs), yet the lack of efficient tools to knockout ncRNA genes hinders studies on their in vivo functions. Here we have developed novel strategies using TALENs to achieve precise and inheritable large genomic deletions and knockout of ncRNA genes in zebrafish. We have demonstrated that individual miRNA genes could be disrupted using one pair of TALENs, whereas large microRNA (miRNA) gene clusters and long non-coding RNA (lncRNA) genes could be precisely deleted using two pairs of TALENs. We have generated large genomic deletions of two miRNA clusters (the 1.2 kb miR-17-92 cluster and the 79.8 kb miR-430 cluster) and one long non-coding RNA (lncRNA) gene (the 9.0 kb malat1), and the deletions are transmitted through the germline. Taken together, our results establish TALENs as a robust tool to engineer large genomic deletions and knockout of ncRNA genes, thus opening up new avenues in the application of TALENs to study the genome in vivo
Detección de lenguaje sexista en documentos
No full text[ES] Este trabajo presenta un estudio basado en modelos de clasificación automática, con el objetivo
de distinguir frases sexistas dentro de documentos, especialmente documentos públicos. Se han
creado y entrenado diferentes modelos de clasificación a partir de un corpus extraído directamente
de documentos oficiales.[EN] This research work presents an activity based on automatic classification models, focused on
distinguish sexist sentences from documents, in special for public documents. Machine learning
has been used together with a corpus obtained from official resources in order to analyze different
classification models.Ramos Talens, P. (2017). Detección de lenguaje sexista en documentos. https://riunet.upv.es/handle/10251/93786TFG
Obtención de las coordenadas de color XYZ a partir de una media espectral en la región del visible
No full textEl artículo presenta la forma de obtener las coordenadas de color XYZ a partir de una medida espectral en la región del visible. Estas coordenadas de color, hacen referencia a la cantidad de rojo (X), verde (Y) y azul (Z) que somos capaces de percibir. A partir de estas coordenadas de color se pueden construir distintos espacios de color: espacio de color CIE 1931, espacio de color Hunter Lab, espacio de color CIE L*u*v* o uno de los espacios de color más utilizados, el espacio de color CIE L*a*b*.Talens Oliag, P. (2016). Obtención de las coordenadas de color XYZ a partir de una media espectral en la región del visible. Universitat Politècnica de València. https://riunet.upv.es/handle/10251/68363DE
Development of Texture-Modified Meat and Thickened Soup Combination for Oral Dysphagia Patients with Uniform Firmness and Solid Appearance
No full text[EN] This study aimed to improve the visual appeal of texture-modified (TM) dishes for individuals with dysphagia by developing a method to unify the texture of solid and liquid components through innovative food processing techniques. It investigated various meat-softening methods while preserving its solid appearance and ensuring a uniform texture when combined with a thickened soup. A grinding and reconstitution approach enabled the incorporation of pea protein (0% and 1%), olive oil (0%, 5%, or 10%), and papain (0% and 0.2%) to enhance the nutritional and sensory properties. This method successfully matched the firmness of TM meat with that of the thickened soup. Papain significantly reduced the firmness, and olive oil decreased the cohesiveness. After categorizing the TM meat and thickened soup as IDDSI level 4, four dishes at three firmness levels were developed. This study highlighted the potential of this approach to integrate solid and liquid food matrices, contributing to the advancement of TM food engineering and to the challenge of improving visual sensory acceptance and personalizing TM diets for individuals with dysphagia.Grant RTI2018-098842-B-I00 funded by MCIN/AEI/10.13039/501100011033 and by ERDF "A way of making Europe" is acknowledged. Funding for open access charge: Universitat Politecnicade Valencia.Hernández-Torralba, S.;Verdú-Amat, Samuel;Talens Oliag, Pau;Grau Meló, Raúl (2025). Development of Texture-Modified Meat and Thickened Soup Combination for Oral Dysphagia Patients with Uniform Firmness and Solid Appearance. Foods. 14(14). https://doi.org/10.3390/foods14142462S141
Prediction of water and protein contents and quality classification of Spanish cooked ham using NIR hyperspectral imaging
No full text[EN] This study was carried out to investigate the ability of hyperspectral imaging technique in the NIR spectral
region of 900 1700 nm for the prediction of water and protein contents in Spanish cooked hams.
Multivariate analyses using partial least-squares regression (PLSR) and partial least squares-discriminant
analysis (PLS-DA) were applied to the spectral data extracted from the images to develop statistical models
for predicting chemical attributes and classify the different qualities. Feature-related wavelengths
were identified for protein (930, 971, 1051, 1137, 1165, 1212, 1295, 1400, 1645 and 1682 nm) and water
(930, 971, 1084, 1212, 1645 and 1682 nm) and used for regression models with fewer predictors. The
PLS-DA model using optimal wavelengths (966, 1061, 1148, 1256, 1373 and 1628 nm) successfully classified
the examined hams in different quality categories. The results revealed the potentiality of NIR
hyperspectral imaging technique as an objective and non-destructive method for the authentication
and classification of cooked hams.Author Pau Talens acknowledges the Spanish Ministry of Education for the financial support of his fellowship to do a period abroad at University College Dublin, National University of Ireland (Orden EDU/3378/2010 de 21 de diciembre).Talens Oliag, P.; Mora, L.; Morsy, N.; Barbin, DF.; Elmasry, G.; Sun, D. (2013). Prediction of water and protein contents and quality classification of Spanish cooked ham using NIR hyperspectral imaging. Journal of Food Engineering. (117):272-280. doi:10.1016/j.jfoodeng.2013.03.014S27228011
Predicción del valor de actividad de agua de una disolución de electrolitos
No full textLa actividad de agua de una disolución de electrolitos, como por ejemplo una salmuera, es un factor fundamental a tener en cuenta si se desea mantener la estabilidad y calidad de un alimento durante un periodo de tiempo prolongado. La actividad de agua será considerada segura para un alimento si se proporcionan los datos adecuados que demuestren que el alimento a esa actividad de agua o por debajo de ella no permite el crecimiento de microorganismos.Pastor Navarro, C.; Talens Oliag, P. (2017). Predicción del valor de actividad de agua de una disolución de electrolitos. https://riunet.upv.es/handle/10251/83394DE
Physicochemical properties and structural characteristics of whole grain Oryza sativa L. with different treatments
No full textPhysicochemical properties and structural characteristics of whole rice flours with different treatments (soaking, germination and extrusion cooking) were studied. Water solubility, water absorption, crystallinity, adsorption isotherms (BET and GAB models), and glass transition temperature of the samples were determined. Water solubility and water absorption were enhanced by extrusion cooking process (3.17-4.98 vs. 24.1-53.76 g/100 g and 2.77-3.05 vs. 4.46-7.04 ml/g, respectively), but crystallinity was decreased (30-33 vs. 4-16%). Adsorption isotherms showed that extruded samples exhibited higher equilibrium moisture content as compared with their corresponding non-extruded samples (5.0-19.2 vs. 4.0-16.1 g water/g solids). There were no changes in glass transition temperature values in the studied moisture range (3.8-16 g/100 g). These results allow the correct use of whole rice flours with different treatments in foods and also contributed to the knowledge of stabilization of the products.Fil: Albarracín, Micaela. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Talens, Pau. Universidad Politécnica de Valencia; EspañaFil: Martinez Navarrete, Nuria. Universidad Politécnica de Valencia; EspañaFil: Gonzalez, Rolando Jose. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentin
New methodology to analyze the dielectric properties in radiofrequency and microwave ranges in chicken meat during postmortem time
No full textBiochemical and structural transformations that occur during meat ageing include proteolytic, electrolytic, oxidative and other processes, explain the quality and safety state of meat. In this sense, the value of the dielectric properties can be useful to predict its metabolic status. The aim of the work was to analyze the dielectric spectra during postmortem time in chicken meat, trying to understand and to relate each dispersion phenomenon with the biochemical metabolism. Broiler breasts were studied from 5 to 146 h postmortem. Proteins, pH, color, lactate content, microstructure and dielectric properties in radiofrequency and microwave ranges, were analyzed. It has been demonstrated that the amplitude of the dielectric constant in β-dispersion is able to determine actin-myosin system degradation and also, dielectric properties in α, β dispersions and the ionic conductivity allow to determine chicken meat postmortem time, non-destructively.Fil: Traffano Schiffo, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; ArgentinaFil: Castro Giraldez, Marta. Universidad Politécnica de Valencia; EspañaFil: Colom, Ricardo J.. Universidad Politécnica de Valencia; EspañaFil: Talens, Pau. Universidad Politécnica de Valencia; EspañaFil: Fito, Pedro J.. Universidad Politécnica de Valencia; Españ
Influence of homogenization conditions on physical properties and antioxidant activity of fully biodegradable pea protein-alpha-tocopherol films
No full textIn this study, antioxidant biodegradable films based
on pea protein and alpha-tocopherol were successfully developed
by solution casting. The effect of both the homogenization
conditions (rotor stator and microfluidizer) and the relative
humidity (RH) on the microstructure and physical properties
(transparency, tensile, oxygen and water vapour barrier
properties) of pea protein/alpha-tocopherol-based films was
evaluated. The addition of alpha-tocopherol produced minimal
changes in the films transparency, while providing them
with antioxidant properties and improved water vapour and
oxygen barrier properties (up to 30 % in both water vapour
and oxygen permeability) when films were at low and intermediate
RH. The addition of alpha-tocopherol in
microfluidized films gave rise to an increase in their resistance
to break and extensibility (up to 27 % in E values) at intermediate
and high RH. These results add a new insight into the
potential of employing pea protein and alpha-tocopherol in the
development of fully biodegradable antioxidant films which
are of interest in food packagingThe authors acknowledge the financial support from the Spanish Ministerio de Educacion y Ciencia throughout the project AGL2010-20694, co-funded by FEDER. Author M.J.Fabra is a recipient of a Juan de la Cierva contract from the Spanish Ministerio de Economia y Competitividad.Fabra, MJ.; Jiménez, A.; Talens Oliag, P.; Chiralt, A. (2014). Influence of homogenization conditions on physical properties and antioxidant activity of fully biodegradable pea protein-alpha-tocopherol films. Food and Bioprocess Technology. 7(12):3569-3578. https://doi.org/10.1007/s11947-014-1372-0S35693578712ASTM (1995). Standard test methods for water vapor transmission of materials. Standards Desingnations: E96-95. In: Annual Book of ASTM Standards (pp. 406-413); American Society for Testing and Materials: Philadelphia, PA.ASTM (2001). Standard test method for tensile properties of thin plastic sheeting. Standard D882. 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