194 research outputs found
Verdú et al.'s datasets on plant recruitment networks
No full textPlant recruitment interactions (i.e., who recruits under whom) shape the composition, diversity and structure of plant communities. Despite the huge body of knowledge on the mechanisms underlying recruitment interactions between species, we still know little about the structure of the recruitment networks emerging in ecological communities. Modeling and analyzing the community-level structure of plant recruitment interactions as a complex network can provide relevant information on ecological and evolutionary processes acting both at the species and ecosystem levels. We report a data set containing 143 plant recruitment networks in 23 countries across five continents, including temperate and tropical ecosystems. Each network identifies the species under which another species recruits. All networks report the number of recruits (i.e., individuals) per species. The data set includes >850,000 recruiting individuals involved in 118,411 paired interactions between 3,318 vascular plant species across the globe. The cover of canopy species and open ground is also provided as a separated file. Three sampling protocols were used: 1) The Recruitment Network (RN) protocol (106 networks) focuses on interactions between established plants (“canopy species”) and plants in their early stages of recruitment (”recruit species”). A series of plots are delimited within a locality and all the individuals recruiting and their canopy species are identified; 2) The paired Canopy-Open (pCO) protocol (26 networks) consists in locating a potential canopy plant and identifying recruiting individuals under the canopy and in a nearby open space of the same area; 3) The Georeferenced plot (GP) protocol (11 networks) consists in using information from georeferenced individual plants in large plots to infer canopy-recruit interactions. Some networks incorporate data for both herbs and woody species, while others focus exclusively on woody species. The location of each study site, geographical coordinates, country, locality, responsible author, sampling dates, sampling method and life habit of both canopy and recruit species are provided. This database will allow researchers to test ecological, biogeographical and evolutionary hypotheses related to plant recruitment interactions
Diseño y cálculo de una máquina de tracción para materiales compuestos
No full textBernabeu Verdú, A. (2007). Diseño y cálculo de una máquina de tracción para materiales compuestos. https://riunet.upv.es/handle/10251/32291.Archivo delegad
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
Diseño y cálculo de una máquina de corte de neumáticos
No full textEl objetivo que se persigue con el presente proyecto es reutilizar los neumáticos de los camiones, una vez han cumplido su misión primaria, y suplir, al mismo tiempo, el peligro que suponen los guardarrailes actuales en nuestras carreteras, especialmente para vehículos de dos ruedas tales como motocicletas y bicicletas. Con ello se podría poner fin a dos importantes problemas como son los desechos causados en el mundo del motor y tratar de prevenir y/o evitar aumentar las listas negras tan elevadas de nuestro país.Para llevar a cabo el objetivo planteado se tendrá que diseñar una máquina para el corte de neumáticos utilizados de camión, obteniendo de ellos la banda de rodadura, la cual se colocará en los guardarrailes de las carreteras.Carbonell Verdú, A. (2010). Diseño y cálculo de una máquina de corte de neumáticos. https://riunet.upv.es/handle/10251/18113.Archivo delegad
¿Son seguros los colorantes alimenticios nanoparticulados? Uso del modelo biológico in vivo Caenorhabditis elegans para evaluar su toxicidad aguda
No full text[EN] Introduction: This study investigates the toxicological effects of silver nanoparticles (AgNPs) and iron oxide nanoparticles (Fe₂O₃NPs), commonly used as food colorants (E-174 and E-172, respectively), when exposed to an aqueous medium simulating food matrices. The in vivo biological model Caenorhabditis elegans was employed for this purpose.
Methodology: The impact of nanoparticles (NPs) was assessed through physicochemical parameters, including particle size, zeta potential, and electrical conductivity. Biological effects in C. elegans were also analyzed, focusing on lethality, oxidative stress, and apoptosis (cell death).
Results: Physicochemical analyses revealed significant alterations in NP properties upon contact with the aqueous medium. AgNPs exhibited greater stability and increased solubilization, whereas Fe₂O₃NPs showed higher acute toxicity, with elevated lethality rates and enhanced oxidative stress responses. Apoptosis assays further highlighted the toxic effects of Fe₂O₃NPs compared to AgNPs.
Conclusions: Findings emphasize the critical role of physicochemical characteristics in determining NP toxicity and their biological interactions. Variations in NP stability can enhance toxic potential when used as food additives. These results underscore the need for in-depth research to better understand NP behavior in food matrices and their associated health risks, thereby supporting improved consumer safety.
Funding: This study was supported by the Plan de Recuperación, Transformación y Resiliencia de la Comunidad Valenciana (Proyecto "Programa Investigo") and the European project NAMS4NANO: Integration of New Approach Methodologies Results into Chemical Risk Assessment – Case Studies Addressing Nanoscale Considerations, funded by the European Food Safety Authority (EFSA).[ES] Introducción: Este estudio explora los efectos toxicológicos de las nanopartículas de plata (AgNPs) y de óxido de hierro (Fe₂O₃NPs), empleadas como colorantes alimentarios (E-174 y E-172, respectivamente), al entrar en contacto con un medio acuoso que simula matrices alimentarias. Para ello, se utilizó el modelo biológico in vivo Caenorhabditis elegans.
Metodología: Se evaluó el impacto de las nanopartículas en parámetros fisicoquímicos, como tamaño de partícula, potencial zeta y conductividad eléctrica. Además, se analizaron parámetros biológicos en C. elegans, incluyendo letalidad, estrés oxidativo y apoptosis (muerte celular).
Resultados: El análisis fisicoquímico mostró cambios significativos en las propiedades de las nanopartículas tras su exposición al medio acuoso. Las AgNPs presentaron mayor estabilidad y aumento en su solubilización, mientras que las Fe₂O₃NPs evidenciaron mayor toxicidad aguda, con tasas más elevadas de letalidad y estrés oxidativo. Los ensayos de apoptosis confirmaron sus efectos tóxicos superiores en comparación con las AgNPs.
Conclusiones: Los resultados resaltan el papel crítico de las características fisicoquímicas y las interacciones biológicas en la toxicidad de las nanopartículas. Las variaciones en su estabilidad pueden incrementar su potencial tóxico cuando se emplean como aditivos alimentarios. Estos hallazgos ponen de manifiesto la necesidad de estudios más exhaustivos para comprender mejor su comportamiento en matrices alimentarias y los riesgos para la salud, contribuyendo así a reforzar la seguridad del consumidor.
Financiación: Este trabajo ha sido financiado por el Plan de Recuperación, Transformación y Resiliencia de la Comunidad Valenciana (Proyecto "Programa Investigo") y el proyecto europeo NAMS4NANO: Integración de Resultados de Nuevas Metodologías de Enfoque en Evaluaciones de Riesgo Químico: Estudios de Caso que Abordan Consideraciones a Escala Nanométrica, con el apoyo de la Autoridad Europea de Seguridad Alimentaria (EFSA).Plan de Recuperación, Transformación y Resiliencia de la Comunidad Valenciana , a través
del proyecto Programa Investigo . Proyecto europeo NAMS4NANO: Integración de Resultados de Nuevas
Metodologías de Enfoque en Evaluaciones de Riesgo Químico: Estudios de Caso que Abordan Consideraciones a Escala Nanométrica , apoyado por la Agencia Europea de Seguridad Alimentaria (EFSA).Furones-Henández, Samuel;Grau Meló, Raúl;Barat Baviera, José Manuel;Verdú-Amat, Samuel (2025). ¿Son seguros los colorantes alimenticios nanoparticulados? Uso del modelo biológico in vivo Caenorhabditis elegans para evaluar su toxicidad aguda. Revista Española de Nutrición Humana y Dietética (Online). 29(1):1-19. https://doi.org/10.14306/renhyd.28.4.2333S11929
Desenvolupament d'un joc generat proceduralment amb Unity
No full text[ES] El proyecto abarca el desarrollo de un videojuego RPG de estilo roguelike en éste se estudiarán diversas técnicas de generación procedural. Para la realización del mismo haremos
uso del motor Unity así como diversas herramientas de creación de assets y sprites para el
apartado artístico. La idea básica del juego será la de avanzar por niveles generados proceduralmente y la obtención de mejoras para llegar cada vez más lejos en una mazmorra
que cambia con cada intento.
El desarrollo se centrará en el estudio de diversas técnicas de generación procedural para
poder crear enemigos, niveles y objetos con el fin de estudiar la posibilidad de desarrollar un juego infinito a través de estas técnicas de generación automática y el uso de la
programación para optimizar el tiempo invertido de manera específica a cada uno de los
integrantes de estos apartados.
El juego será programado utilizando Visual Studio Code que permitirá trabajar con la API
de Unity, además de llevar un control del tiempo invertido en todo el proceso utilizando
diversas herramientas y un sistema de tarjetas estilo Trello para ordenar, distribuir y
elaborar flujos de trabajo con tal de organizar mejor el proyecto.
El transcurso de este TFG se centra principalmente en el desarrollo de la infraestructura
y algoritmia que se usará para generar los niveles, enemigos y distintos objetos del juego,
con un estudio del transcurso que ha llevado a las soluciones proporcionadas, distintas
iteraciones de los propios sistemas y cómo se han llevado a cabo dichos desarrollos. No
se descarta añadir más funcionalidades con el fin de proporcionar una experiencia más
completa.
El objetivo final es plantear distintos sistemas de generación procedural y otros algoritmos para la generación de assets, enemigos u objetos con el fin de crear código limpio,
autocontenido y reutilizable. Además de servir como un estudio de las complejidades
que presentan los sistemas de generación procedural y los sistemas intrínsecos al género
roguelike.[EN] The project covers the development of a roguelike-style RPG video game in which various procedural generation techniques will be studied. To carry it out, we will use the Unity engine as well as various asset and sprite creation tools for the artistic section. The basic idea of the game will be to progress through procedurally generated levels and gain upgrades to get further and further in a dungeon that changes with each attempt.
The development will focus on the study of various procedural generation techniques to be able to create enemies, levels and objects in order to study the possibility of developing an infinite game through these automatic generation techniques and the use of programming to optimize the time invested specifically in each of the elementss of these sections.
The game will be programmed using Visual Studio Code that will allow working with the Unity API, in addition to keeping track of the time spent in the entire process using various tools and a Trello-style card system to order, distribute and create workflows with such to better organize the project.
The course of this TFG focuses mainly on the development of the infrastructure and algorithm that will be used to generate the levels, enemies and different objects of the game, with a study of the course that has led to the solutions provided, different iterations of the systems themselves and how these developments have been carried out. It is not ruled out to add more features in order to provide a more complete experience. The ultimate goal is to propose different procedural generation systems and other algorithms for the generation of assets, enemies or objects in order to create clean, self-contained and reusable code. In addition to serving as a study of the complexities presented by the procedural generation systems and the systems intrinsic to the roguelike genre.[CA] El projecte abasta el desenvolupament d’un videojoc RPG d’estil roguelike en aquest
s’estudiaran diverses tècniques de generació procedural. Per a la realització del mateix
farem ús del motor Unity així com diverses eines de creació de assets i sprites per a
l’apartat artístic. La idea bàsica del joc serà la d’avançar per nivells generats proceduralment i l’obtenció de millores per a arribar cada vegada més lluny en una masmorra que
canvia amb cada intent.
El desenvolupament se centrarà en l’estudi de diverses tècniques de generació procedural
per a poder crear enemics, nivells i objectes amb la finalitat d’estudiar la possibilitat de
desenvolupar un joc infinit a través d’aquestes tècniques de generació automàtica i l’ús
de la programació per a optimitzar el temps invertit de manera específica a cadascun dels
integrants d’aquests apartats.
El joc serà programat utilitzant Visual Studio Code que permetrà treballar amb la API
de Unity, a més de portar un control del temps invertit en tot el procés utilitzant diverses
eines i un sistema de targetes estil Trello per a ordenar, distribuir i elaborar fluxos de
treball amb la condició d’organitzar millor el projecte.
El transcurs d’aquest TFG se centra principalment en el desenvolupament de la infraestructura i algorísmia que s’usarà per a generar els nivells, enemics i diferents objectes del
joc, amb un estudi del transcurs que ha portat a les solucions proporcionades, diferents
iteracions dels propis sistemes i com s’han dut a terme aquests desenvolupaments. No es
descarta afegir més funcionalitats amb la finalitat de proporcionar una experiència més
completa.
L’objectiu final és plantejar diferents sistemes de generació procedural i altres algorismes
per a la generació de assets, enemics o objectes amb la finalitat de crear codi net, autocontingut i reutilitzable. A més de servir com un estudi de les complexitats que presenten
els sistemes de generació procedural i els sistemes intrínsecs al gènere roguelikeFernández Verdú, S. (2023). Desarrollo de un juego generado proceduralmente con Unity. Universitat Politècnica de València. https://riunet.upv.es/handle/10251/198856TFG
Fresh-sliced tissue inspection: Characterization of pork and salmon composition based on fractal analytics
No full text[EN] The capability of fractal analytics of digital images for characterizing sliced tissue was tested in fat and water fractions terms. The study was based on three factors: tissue type (pork loin and salmon); fractal parameter (fractal dimension and lacunarity); image type in color terms (grayscale and RGB channels). After capturing images of tissue samples, the water and fat fractions were analyzed from each one. The fractal information was expressed as specific spectra from each image type, which were related with composition properties. The relationship between both data blocks was tested by multivariate regression assays. The results reported that fractal information collected the variability due to both composition and tissue morphology. Both fractal parameters and all the image types successfully reported the results. The two fractal parameters displayed a strong dependency on components, and both characterized sample properties. No considerable differences were found in the results for image type. However, the inclusion of the entire color spectra increased the observed coefficients. The idea presented here could be a simple rapid non destructive technique for characterizing tissue composition.This study was supported by the Universidad Politécnica de Valencia by program Ayudas para la Contratación de Doctores para el Acceso al Sistema Español de Ciencia, Tecnología e Innovación, en Estructuras de Investigación de la UPV (PAID-10-17)Verdú Amat, S.; Barat Baviera, JM.; Grau Meló, R. (2019). Fresh-sliced tissue inspection: Characterization of pork and salmon composition based on fractal analytics. Food and Bioproducts Processing. 116:20-29. https://doi.org/10.1016/j.fbp.2019.04.008S202911
Non-destructive inspection of unsaturated fat-enriched food matrices by laser scattering imaging
No full text[EN] The work focused on applying the laser scattering imaging technique as an inspection system of food matrices enriched in unsaturated fats. For that purpose, the capacity to predict the type of enriching oils and their deterioration status in a non-destructive way was tested. The tested food products were baby food, cream and vegetable puree, while the oils were cod liver, sesame, soybean and wheatgerm. The deteriorated oils versions were obtained by heat-treating them at 180 degrees C for 15 and 30min. In the first part, the capacity to singly characterise the raw materials from imaging information was evidenced. After that, the characterisation of unsaturated fat-enriched foods was carried out. Thus, the type of oils could be predicted from imaging data combined with multivariate supervised classification procedures, independently of which food matrix was included, with precision and recall results around 0.90. The last phase was to test the capacity to detect enrichments with the damaged oils. The results evidenced that the changes generated by the presence of heat-damaged oils could be captured by the technique independently of the analysed food matrix. Results evidenced the potential skills of the imaging technique as a non-destructive quality inspection method for unsaturated fat-enriched food matrices.The authors are grateful to the grant BIOZOOSTAIN (PCI2020-112051) funded by MCIN/AEI/10.13039/501100011033 and by the "European Union Next Generation EU/PRTR".Verdú-Amat, Samuel;Fuentes López, Cristina;Fuentes López, Ana;Pérez Jiménez, Alberto José;Barat Baviera, José Manuel;Grau Meló, Raúl (2024). Non-destructive inspection of unsaturated fat-enriched food matrices by laser scattering imaging. Food Control. 156. https://doi.org/10.1016/j.foodcont.2023.110132S15
Reducing sodium content in dry-cured pork loin. A novel process using water vapour permeable bags
No full text[EN] The objective of the present study was to test the feasibility of a new salting-curing process using water vapour permeable bags to obtain a reduced sodium dry-cured loin. The process was applied with and without partial substitution of sodium chloride by potassium chloride. The developed methodology allows to obtain a dry-cured pork loin with partial sodium substitution similar to the product without reduced sodium content, regarding to their physicochemical parameters, texture and colour. The results indicated that the new process allowed to obtain a cured meat product with 50% less sodium and similar characteristics than the traditional products.Fuentes López, A.; Verdú Amat, S.; Fuentes López, C.; Grau Meló, R.; Barat Baviera, JM. (2018). Reducing sodium content in dry-cured pork loin. A novel process using water vapour permeable bags. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 1663-1670. https://doi.org/10.4995/IDS2018.2018.7627OCS1663167
Enrichment of chips with fibre from a tiger-nut (Cyperus esculentus) milk co-product to source of fibre and high fibre content levels: impact on processing, physicochemical and sensory properties
No full text[EN] The impact of integrating a tiger-nut milk co-product into the wheat chip production process for enriching fibre content to meet European recommendations for 'source of fibre foods' and 'high fibre content foods' was studied. Four different flours, based on their composition and particle size, were obtained from the co-product. Wheat flour was substituted at the 5%, 10% and 20% levels with the co-product, and the processing, physico-chemical and sensory properties of chip were studied. In the baking phase, mass loss was more marked for the substituted samples (42%) than the control (34%), but differences diminished after the tempering time (33%) by absorbing moisture from the environment. This effect was related to the increased chips surface (approximate to 43%) in the forming phase because dough retraction decreased. The co-product as a fibre source produced alterations to chip processing and its physico-chemical properties should be taken into account. However, chips positively impacted consumer acceptability.Alava Pincay, C.; Verdú Amat, S.; Barat Baviera, JM.; Grau Meló, R. (2018). Enrichment of chips with fibre from a tiger-nut (Cyperus esculentus) milk co-product to source of fibre and high fibre content levels: impact on processing, physicochemical and sensory properties. International Journal of Food Science & Technology. 54(3):908-915. https://doi.org/10.1111/ijfs.14014S90891554
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