Search

This work proposes to increase the acceptability of the sensory quality attributes of sugarcane honey by simulating and decreasing the uncertainty of operational parameters. To this effect, it relies on the development of a case study through a strategy that contemplates the analysis of the initial data and performs calculations through the use of mathematical models, the determination of the Sigma quality level, and the use of the GUM methodology (Guide to the expression of uncertainty in measurement). It was demonstrated that a range with a great variability in the initial operational parameters generated a Sigma level of less than three and a decrease in revenues of 30-52% due to low product sales for the studied productions. By decreasing pH uncertainty from 3,79 to 4,21, and Brix degrees from 75,13 to 76,88, an increase in the Sigma level of quality was observed, which exceeded six, in compliance with product quality specifications, as well as a reduction in economic losses due to defective products. The importance of quality in the product design and the process is evinced, given its influence on the acceptability of the product and the feasibility of the process., El trabajo propone incrementar la aceptabilidad de atributos de calidad sensorial del jarabe de caña de azúcar mediante la simulación y disminución de la incertidumbre de parámetros operacionales. Para ello, se apoya en el desarrollo de un estudio de caso a través de una estrategia que contempla el análisis de los datos iniciales y efectúa cálculos a través del empleo de modelos matemáticos, la determinación del nivel Sigma de calidad y de la metodología de la GUM (Guide to the Expression of Uncertainty in Measurement). Se demostró que un rango con gran variabilidad de los parámetros operacionales iniciales generaba un nivel Sigma menor que tres y una disminución de los ingresos del 30 al 52 %, debido a las bajas ventas de productos en las producciones estudiadas. Al disminuir la incertidumbre del pH de 3,79 a 4,21 y los grados Brix de 75,13 a 76,88, se garantizó un incremento del nivel Sigma de calidad superior a seis, en cumplimiento de las especificaciones de calidad del producto, y una reducción en las pérdidas económicas por productos defectuosos. Se evidencia la importancia de la calidad en el diseño del producto y del proceso, dada su influencia en la aceptabilidad del producto y la factibilidad del proceso.

This work proposes to increase the acceptability of the sensory quality attributes of sugarcane honey by simulating and decreasing the uncertainty of operational parameters. To this effect, it relies on the development of a case study through a strategy that contemplates the analysis of the initial data and performs calculations through the use of mathematical models, the determination of the Sigma quality level, and the use of the GUM methodology (Guide to the expression of uncertainty in measurement). It was demonstrated that a range with a great variability in the initial operational parameters generated a Sigma level of less than three and a decrease in revenues of 30-52% due to low product sales for the studied productions. By decreasing pH uncertainty from 3,79 to 4,21, and Brix degrees from 75,13 to 76,88, an increase in the Sigma level of quality was observed, which exceeded six, in compliance with product quality specifications, as well as a reduction in economic losses due to defective products. The importance of quality in the product design and the process is evinced, given its influence on the acceptability of the product and the feasibility of the process., El trabajo propone incrementar la aceptabilidad de atributos de calidad sensorial del jarabe de caña de azúcar mediante la simulación y disminución de la incertidumbre de parámetros operacionales. Para ello, se apoya en el desarrollo de un estudio de caso a través de una estrategia que contempla el análisis de los datos iniciales y efectúa cálculos a través del empleo de modelos matemáticos, la determinación del nivel Sigma de calidad y de la metodología de la GUM (Guide to the Expression of Uncertainty in Measurement). Se demostró que un rango con gran variabilidad de los parámetros operacionales iniciales generaba un nivel Sigma menor que tres y una disminución de los ingresos del 30 al 52 %, debido a las bajas ventas de productos en las producciones estudiadas. Al disminuir la incertidumbre del pH de 3,79 a 4,21 y los grados Brix de 75,13 a 76,88, se garantizó un incremento del nivel Sigma de calidad superior a seis, en cumplimiento de las especificaciones de calidad del producto, y una reducción en las pérdidas económicas por productos defectuosos. Se evidencia la importancia de la calidad en el diseño del producto y del proceso, dada su influencia en la aceptabilidad del producto y la factibilidad del proceso.

The training of professionals to obtain a Bachelor´s Degree in Food Science requires the development of biomedical science information management skills. This study proposes the curriculum design of an elective course and its integration with the Information and Communication Technologies (ICT). This design was developed based on the professional model and includes the concept of curriculum integration of ICT expressed in a curriculum planning, so that its use responded to educational needs and demands. The programs Wordpress and eXeLearning were used for the preparation of the materials in Web format and the elaboration of Edublog. Conclusions: The designed and implemented resources form a system of integrated means and are comprised of chapters in electronic format, a web course, an Edublog and a monographic product on the impact of sugar consumption on health. Motivation, management and evaluation of scientific information were achieved., A formação de profissionais do curso de Graduação em Ciências da Alimentação precisa do desenvolvimento de habilidades na gestão de informação em ciências biomédicas. Este estudo propõe o desenho curricular de uma matéria optativa e sua integração com as Tecnologias da Informação e as Comunicações (TIC). A conformação deste desenho partiu do modelo do profissional e prevê o conceito de integração curricular das TIC expressas em um planejamento curricular, de forma que seu uso respondeu a necessidades e demandas educativas. Para a realização dos materiais em formato Web e a elaboração doEdublog utilizaram-se os programas Wordpress eeXeLearning. Os recursos criados e implementados compõem- se de um sistema de meios integrados e abrangem capítulos em formato eletrônico, um curso web, um Edublog e um produto monográfico sobre o impacto do consumo do açúcar na saúde. Obtiveram-se a motivação, gestão e avaliação da informação cientifica., La formación de profesionales de la Licenciatura en Ciencias Alimentarias requiere del desarrollo de habilidades en la gestión de información en ciencias biomédicas. El presente trabajo propone el diseño curricular de una asignatura optativa y su integración con las Tecnologías de la Información y las Comunicaciones (TIC). Este diseño se conformó a partir del modelo del profesional, y contempla el concepto de integración curricular de las TIC expresada en una planificación curricular, de forma que su uso respondió a necesidades y demandas educativas. Se utilizaron los programas Wordpress y eXeLearning para la realización de los materiales en formato Web y la elaboración del Edublog. Los recursos diseñados e implementados son un sistema de medios integrados y comprenden capítulos en formato electrónico, un curso web, un Edublog y un producto monográfico sobre el impacto del consumo de azúcar en la salud. Se logró la motivación, gestión y evaluación de la información científica.

Increasing interest in constituents and dietary supplements has created the need for more efficient use of this information in nutrition-related fields. The present work aims to obtain optimal models to predict the total antioxidant properties of food matrices, using available information on the amount and class of flavonoids present in vegetables. A new dataset using databases that collect the flavonoid content of selected foods has been created. Structural information was obtained using a structural-topological approach called TOPological Sub-Structural Molecular (TOPSMODE). Different artificial intelligence algorithms were applied, including Machine Learning (ML) methods. The study allowed us to demonstrate the effectiveness of the models using structural-topological characteristics of dietary flavonoids. The proposed models can be considered, without overfitting, effective in predicting new values of Oxygen Radical Absorption capacity (ORAC), except in the Multi-Layer Perceptron (MLP) algorithm. The best optimal model was obtained by the Random Forest (RF) algorithm. The in silico methodology we developed allows us to confirm the effectiveness of the obtained models, by introducing the new structural-topological attributes, as well as selecting those that most influence the class variable

The training of professionals to obtain a Bachelor´s Degree in Food Science requires the development of biomedical science information management skills. This study proposes the curriculum design of an elective course and its integration with the Information and Communication Technologies (ICT). This design was developed based on the professional model and includes the concept of curriculum integration of ICT expressed in a curriculum planning, so that its use responded to educational needs and demands. The programs Wordpress and eXeLearning were used for the preparation of the materials in Web format and the elaboration of Edublog. Conclusions: The designed and implemented resources form a system of integrated means and are comprised of chapters in electronic format, a web course, an Edublog and a monographic product on the impact of sugar consumption on health. Motivation, management and evaluation of scientific information were achieved., La formación de profesionales de la Licenciatura en Ciencias Alimentarias requiere del desarrollo de habilidades en la gestión de información en ciencias biomédicas. El presente trabajo propone el diseño curricular de una asignatura optativa y su integración con las Tecnologías de la Información y las Comunicaciones (TIC). Este diseño se conformó a partir del modelo del profesional, y contempla el concepto de integración curricular de las TIC expresada en una planificación curricular, de forma que su uso respondió a necesidades y demandas educativas. Se utilizaron los programas Wordpress y eXeLearning para la realización de los materiales en formato Web y la elaboración del Edublog. Los recursos diseñados e implementados son un sistema de medios integrados y comprenden capítulos en formato electrónico, un curso web, un Edublog y un producto monográfico sobre el impacto del consumo de azúcar en la salud. Se logró la motivación, gestión y evaluación de la información científica., A formação de profissionais do curso de Graduação em Ciências da Alimentação precisa do desenvolvimento de habilidades na gestão de informação em ciências biomédicas. Este estudo propõe o desenho curricular de uma matéria optativa e sua integração com as Tecnologias da Informação e as Comunicações (TIC). A conformação deste desenho partiu do modelo do profissional e prevê o conceito de integração curricular das TIC expressas em um planejamento curricular, de forma que seu uso respondeu a necessidades e demandas educativas. Para a realização dos materiais em formato Web e a elaboração doEdublog utilizaram-se os programas Wordpress eeXeLearning. Os recursos criados e implementados compõem- se de um sistema de meios integrados e abrangem capítulos em formato eletrônico, um curso web, um Edublog e um produto monográfico sobre o impacto do consumo do açúcar na saúde. Obtiveram-se a motivação, gestão e avaliação da informação cientifica.

Postgraduate training in chemical engineering directed to the analysis of chemical processes should allow the acquisition of skills to design new sustainable technological alternatives. In this paper we analyze the curricular design of the computer module of the master in process analysis of the chemical industry, as well as the impacts generated after the use of information and communication technologies (ICT). There are positive impacts on teaching in the management of bibliography, the management of new knowledge and the management of computational tools that facilitate modeling, optimization, simulation, design of technological flows. In the social order is contributed to the postgraduate training of chemical engineers and petrochemicals that will influence the development of the chemical industries of the region, demonstrating how the computational tools and the ICT allow the acquisition of skills related to the investigative work., A formação pós-graduada em Engenharia Química visando a análise de processos químicos deve permitir a aquisição de habilidades para projetar novas alternativas tecnológicas sustentáveis. No presente trabalho o desenho curricular do módulo de Computação do Mestrado em Análise de Processos da Indústria Química é analisado e fundamentado, com ênfase no uso das tecnologias da informação e a comunicação (TIC) para a gestão de informação. São evidenciados impactos positivos no ensino, relacionados à utilização da bibliografia, a gestão de novos conhecimentos e ao uso das ferramentas computacionais que facilitam a modelagem, otimização, simulação, e o desenho de fluxos tecnológicos. Na ordem social, contribui para a formação pós-graduada de engenheiros químicos e petroquímicos que vão incidir no desenvolvimento das indústrias químicas da região, demonstrando como as ferramentas computacionais e as TIC permitem a aquisição de habilidades relacionadas ao trabalho investigativo., La formación posgraduada en ingeniería química dirigida al análisis de procesos químicos debe permitir la adquisición de habilidades al diseño de nuevas alternativas tecnológicas sostenibles. En el presente trabajo se analiza el diseño curricular del módulo de computación de la maestría en análisis de procesos de la industria química, así como los impactos generados tras la utilización de las tecnologías de la información y las comunicaciones (TIC). Se evidencian impactos positivos en la enseñanza en el manejo de la bibliografía, la gestión de nuevos conocimientos y el manejo de las herramientas computacionales que facilitan la modelación, optimización, simulación, el diseño de flujos tecnológicos. En el orden social se contribuye a la formación posgraduada de ingenieros químicos y petroquímicos que incidirán en el desarrollo de las industrias químicas de la región, demostrando como las herramientas computacionales y las TIC permiten la adquisición de habilidades relacionadas con el quehacer investigativo.

Natural polyphenols and their derivatives from diet have been reported by their pro-oxidant and clastogenic activities. In an aim of elucidating structural alerts for this genotoxicity endpoint, a QSTR study was conducted under the TOPS-MODE approach. It was possible to establish structural alerts from the DNA oxidative damage as an endpoint of clastogenicity at optimum leaders with high probability of being clastogenic. Some important fragments to obviate this activity were also identified. The results constitute a reference system for designing new food or pharmaceutical matrices as an alternative to the experimental toxicology

Flavonoids are bioactive compounds that can display antioxidant activity. Their must important source is the vegetal kingdom. Their composition in different foods is compiled into several databases organized by USDA. This information enabled the creation of a data record that was used in the work to predict the total antioxidant capacity of food by the oxygen radical absorbance capacity (ORAC) method, using algorithms of artificial intelligence. K-Nearest Neighbors (KNN) was used. The attributes were: a) amount of flavonoid, b) class of flavonoid, c) Trolox equivalent antioxidant capacity (TEAC) value, d) probability of clastogenicity and clastogenicity classification by Quantitative Structure-Activity Relationship (QSAR) method and e) total polyphenol (TP) value. The selected variable to predict was the ORAC value. For the prediction, a cross-validation method was used. For the KNN algorithm, the optimal K value was 3, making clear the importance of the similarity between objects for the success of the results. It was concluded the successful use of the KNN algorithm to predict the antioxidant capacity in the studied food groups

Coumarins are a group of phytochemicals with multiple applications in different fields, such as food and medicine. Many of their benefits are based on the different activities that they display, within which stand antioxidant properties. However, some conflicting evidences suggest the need to clarify or estimate the safety aspects (genotoxicity) of this group of compounds. In this sense it has been shown in previous studies that some of them have presented pro-oxidant activity in vitro and clastogenic activity in silico. Therefore, in this paper chemical structures of natural coumarins that come from various natural sources were studied. This database became topological-structural information, using molecular descriptors from the TOPSMODE approach. A virtual screening was also held that used a model of structure-clastogenic activity relationship, and linear discriminant analysis (LDA) technique. The main results were interpreted in terms of safety