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Copyright of @limentech: Ciencia y Tecnología Alimentaria is the property of Journal @limentech, University of Pamplona and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Colombiana de Investigaciones Agroindustriales is the property of Revista Colombiana de Investigaciones Agroindustriales del Centro Agropecuario Sena Buga and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Nutrición Clínica y Dietética Hospitalaria is the property of Sociedad Espanola de Dietetica y Ciencias de la Alimentacion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Fides et Ratio is the property of Universidad La Salle de Bolivia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of @limentech: Ciencia y Tecnología Alimentaria is the property of Journal @limentech, University of Pamplona and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Mexicana de Endocrinología, Metabolismo y Nutrición is the property of Publicidad Permanyer SLU and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Objective: Standardize and characterize nutritionally of Cuajado, generating an important unified information in planning of collective feeding, diet therapy, nutritional education, tourism, and for an eventual protection of its patrimonial identity. Methodology: 89 chefs from Puerto La Cruz restaurant services were surveyed to inquire about the denomination and the ways in which the dish is made: ingredients, preparation operations and habitual presentation. The Nutriplato v365 program was used to standardize the most frequently used ingredients and estimate the nutritional value of the dish. Results: 15.7% (n = 14) of those surveyed called the dish "oriental curd", highlighting as important the geographical specification of origin. Raya (Myliobatis sp.) is the fish used in 75.2% (n = 67). Limitations: A broader sample of a population not linked to the collective catering sector. Conclusions: The recipe for 10 diners was standardized in 1000 g of ray. 500 g of banana slices, 800 g of tuber, 12 eggs, 2 onions (400 g), 100 g of sweet pepper, 60 g of chives, 40 g of coriander, 40 g of green olives, 30 g of capers, 270 ml of ointment oil, 1 tablespoon of salt (15 g) and 1 teaspoon of pepper (5 g). Nutritionally, 100 g of product provides 169 Kcal, 7.4 g Proteins, 10.5 g Lipids, 11.1 g Carbohydrates, 262 mg Na, 1.3 mg Fe, 138 ugER Vit.A, 71.6 mg Cholesterol. [ABSTRACT FROM AUTHOR]

The giant squid Dosidicus gigas has a great potential to elaborate human consumption products and balanced food due to its high protein content. The objective of this work was to include 10 and 20 % of giant squid meal (GSM) as a protein source in diets for laying hens. One hundred thirty-five Bovans White hens were distributed as follows: control (T), 10 % (T1), and 20 % (T2), in a 6-week trial. The Productive variables measured were the physical quality of the egg, crude protein, amino acid profile, and sensory evaluation (taste), Raw GSM protein (77.76 %), amino acids (g aa/100 protein): methionine + cysteine (3.76), lysine (10.16), isoleucine (4.26), leucine (6.56), phenylalanine (4.56) and tryptophan (2.0). The Productive variables measured were (P < 0.05) in posture (%); egg weight (g); food conversion (kg: kg) and egg mass (bird/day/g), and without difference (P > 0.05) consumption (bird/day/g); Physical quality of the egg with differences (P < 0.05) in egg weight (g), albumin height (mm) and Haugh units (UH). In egg raw protein and amino acid differences (P < 0.05), Sensory evaluation (P > 0.05), rating the 3 treatments in 4 "likes". According to the results, it is concluded that giant squid flour not exceeding 10 % can be an alternative as a source of protein for feeding posture hens. [ABSTRACT FROM AUTHOR]

Copyright of Ginecología y Obstetricia de México is the property of Federacion Mexicana de Ginecologia y Obstetricia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In addition to their role in cellular metabolism, nucleo tides can be released from the cell to act as chemical transmitters in diverse cellular systems. In particular, adenosine triphosphate or ATP, once outside the cell, is degraded by ecto-ATPases, forming ADP, AMP and adenosine. All of these molecules, including ATP, exert physiological actions through the stimulation of P-type receptors. These proteins are divided into the P1 and P2 receptors, which are activated mainly by adenosine and ATP, respectively. In general, P1 subtype receptors are coupled to G proteins, and members of this group participate in cellular phenomena such as: anti-inflammatory processes, decrease of the neuronal activity, and the inhibition of muscular contraction. On the other hand, the P2 subtype is subdivided into P2Y and P2X subtypes. The P2Y receptors are also coupled to G proteins and are involved in processes such as: cellular proliferation and differentiation, the release of macromolecules, coagulation, and cellular permeability. The P2X receptors are cationic channels which are operated directly byATP binding, and their activation is related to several processes, for example: transmission of sensorial information, smooth muscle contraction, the inflammatory response, and apoptosis. A comprehensive understanding of the relationship between the structure and function of the different elements involved in purinergic communication, and particularly that of P receptors, would allow their physiological role to be defined, and in some cases, would facilitate the design of specific drugs to treat associated pathologies. [ABSTRACT FROM AUTHOR]