Search results for "Caliza"
showing 10 items of 656 documents
Ultraprecise Rydberg atomic localization using optical vortices
2020
We propose a robust localization of the highly-excited Rydberg atoms, interacting with doughnut-shaped optical vortices. Compared with the earlier standing-wave (SW)-based localization methods, a vortex beam can provide an ultrahigh-precision two-dimensional localization solely in the zero-intensity center, within a confined excitation region down to the nanometer scale. We show that the presence of the Rydberg-Rydberg interaction permits counter-intuitively much stronger confinement towards a high spatial resolution when it is partially compensated by a suitable detuning. In addition, applying an auxiliary SW modulation to the two-photon detuning allows a three-dimensional confinement of R…
Algunas microestructuras presentes en las costras calcareas del piedemonte de betera (provincia de valencia)
1988
Las formaciones aluviales que constituyen el piedemonte de betera, situado al norte de la provincia de valencia, presentan a techo de sus secuencias sedimentarias importantes acumulaciones carbonatadas. Las diferentes muestras que se han analizado desde un punto de vista micromorfologico, pertenecientes a las cinco macrofacies descritas en los perfiles seleccionados, permiten reconocer gran variedad de microestructuras. De todas ellas aqui se detallan las que aparecen con mayor frecuencia, tales como laminaciones, oolitica-pisolitica, grietas de retraccion y estructura de raices. Estas microestructuras sugieren condiciones subaereas en la genesis de las costras. (a)
Effects of high-pressure processing on fungi spores: Factors affecting spore germination and inactivation and impact on ultrastructure.
2020
Food contamination with heat-resistant fungi (HRF), and their spores, is a major issue among fruit processors, being frequently found in fruit juices and concentrates, among other products, leading to considerable economic losses and food safety issues. Several strategies were developed to minimize the contamination with HRF, with improvements from harvesting to the final product, including sanitizers and new processing techniques. Considering consumers' demands for minimally processed, fresh-like food products, nonthermal food-processing technologies, such as high-pressure processing (HPP), among others, are emerging as alternatives to the conventional thermal processing techniques. As no …
Nonthermally driven volatilome evolution of food matrices: The case of high pressure processing
2020
Abstract Background The adoption of innovative nonthermal processing as alternatives to conventional heating techniques in the food industry is mainly relied on their tremendous potential to simultaneously achieve preservation purposes and the maintenance of fresh-like characteristics and health benefits of final products. With increasing evaluation for the applicability of nonthermal processing, there remains, however, a great challenge for keeping the balance between the efficiency of microbial/enzymatic inactivation and the maintenance of sensory and nutritional characteristics. Accordingly, a timely summarization and elucidation of the response pattern and mechanism of related quality p…
High Pressure Treatment Effect on Physicochemical and Nutritional Properties of Fluid Foods During Storage: A Review
2012
Abstract: Consumers demand foods that are easy to consume and that are of high nutritional and sensory quality. Therefore, they appreciate the similarity of minimally processed products to fresh products. In recent years, the food industry has shown increased interest in nonthermal preservation technologies, because they provide products of proven quality and can be an alternative to traditional thermal methods, thus increasing added value. This review examines the effects of high pressure processing (HPP) on the nutritional and physicochemical parameters of fluid foods. While some general trends can be observed, the effects of HPP differ not only according to treatment intensity, but also…
Impact of conventional and non-conventional processing on prickly pear ( Opuntia spp.) and their derived products: From preservation of beverages to …
2017
Abstract Background In recent years, both food researchers and food industry have shown growing interest in Opuntia fruits, as they constitute a good source of phytochemicals such as phenolics, vitamin C, vitamin E, polysaccharides and betalains. Many of these compounds have shown antioxidant, anti-cancer, antiatherosclerotic and/or hepatoprotective properties. Moreover, the fruit is also a source of dietary fibers, which promote bowel transit, thus preventing constipation. Scope and approach Due to these properties, Opuntia fruits are considered as functional products offering numerous health benefits when are consumed as fresh or processed product. However, these compounds can lose their …
¿Comienza el deshielo? / 2
2008
Capitalismo de cruzada
2008
Encountering Finitude : On the Hermeneutic Radicalization of Experience
2018
The transmembrane Bax inhibitor motif (TMBIM) containing protein family: Tissue expression, intracellular localization and effects on the ER CA2+-fil…
2015
Abstract Bax inhibitor-1 (BI-1) is an evolutionarily conserved pH-dependent Ca2+ leak channel in the endoplasmic reticulum and the founding member of a family of six highly hydrophobic mammalian proteins named transmembrane BAX inhibitor motif containing (TMBIM) 1-6 with BI-1 being TMBIM6. Here we compared the structure, subcellular localization, tissue expression and the effect on the cellular Ca2+ homeostasis of all family members side by side. We found that all TMBIM proteins possess the di-aspartyl pH sensor responsible for pH sensing identified in TMBIM6 and its bacterial homologue BsYetJ. TMBIM1-3 and TMBIM4-6 represent two phylogenetically distinct groups that are localized in the Go…