Catálogo de publicaciones

The Annual Review of Chemical and Biomolecular Engineering aims to provide a perspective on the broad field of chemical (and related) engineering. It addresses advances in applied chemistry and biology, with a focus on concepts, old and new materials, and/or processes. The journal draws from disciplines as diverse as biology, physics, and engineering, with development of chemical products and processes as the unifying theme.

The Annual Review of Food Science and Technology, in publication since 2010, covers current and significant developments in the multidisciplinary field of food science and technology. The topics will include: food microbiology, food-borne pathogens, and fermentation; food engineering, chemistry, biochemistry, rheology, and sensory properties; novel ingredients and nutrigenomics; emerging technologies in food processing and preservation; biotechnology applications and nanomaterials in food systems.

Research articles on anthocyanin pigments have escalated dramatically in the last 20 years. While PubMed shows 230 anthocyanin publications in the decade from 1982 through 1991, there were 753 from 1992 through 2001, and 3,043 from 2002 through 2011. Anthocyanin pigments have long intrigued scientists, and earlier investigations documented the dynamic nature of their chemistry and their role in the color quality of foods, particularly wine because of its high economic value. Historically, botanists have investigated these pigments in chemotaxonomic and horticultural research to understand the role of anthocyanins in the color quality of flowers and in fruit ripening. More recently, the widely-publicized “French Paradox” made the public aware of the epidemiological evidence that the French, despite a diet high in saturated fats, had a lower than predicted rate of coronary heart disease compared to people in several Western countries with similar risk factors. It was suggested that the consumption of flavonoid-rich foods including anthocyanins that are abundant in red wine and other fruit-based foods might account at least in part for the phenomena. These findings have stimulated an explosion of investigations on various phytochemicals, their bioactivities and their possible role in human health. As part of an early working hypothesis it was suggested that the antioxidant properties of plant food phytochemicals could be a positive predictor of possible health benefits. Numerous investigations revealed that there was a high correlation specifically between the anthocyanin content of some vegetables, fruits and especially berries and their antioxidant activity in vitro. However, determining the in vivo significance of anthocyanin antioxidant activity in human health has been more difficult since studies have shown that anthocyanins are poorly absorbed and rapidly cleared from the body. Notwithstanding there remains abundant in vivo evidence from closely-controlled animal studies, and an increasing amount of human clinical evidence that anthocyanins do indeed provide beneficial health effects. Complementary mechanistic studies have shown that anthocyanins can affect a variety of physiological processes in a beneficial manner. Most encouraging perhaps is recent epidemiological evidence indicating that anthocyanins specifically are associated with a reduced risk of both cardiac events and type 2 diabetes in free-living human populations. Research articles covering all aspects of anthocyanin chemistry, such as composition, degradative reactions, biosynthesis, their use as natural colorants, and the possible mechanisms for reducing the risks of chronic diseases are welcomed for inclusion in the Special Issue of Molecules.

Antibody Production in Man: In Vitro Synthesis and Clinical Implications is composed of the proceedings of the Catharijne Conference on immunology held in Utrecht, Holland on March 15-18, 1978. The conference focuses on the in vitro induction and regulation of immunoglobulin and antibody synthesis by human lymphocytes. It aims to present, analyze, exchange, and criticize data among the different investigators and to attempt to resolve apparent inconsistencies and contradictions.
The book first discusses the mitogen- and antigen-induced B-cell activation. It then explains the subpopulations of lymphocytes involved in the regulation of in vitro B-cell function and the clinical implications in the study of in vitro B-cell function.
This book reflects the stimulation as well as the frustration during the workshop. It will serve as a small force and focus of direction in this most interesting, complex, and relevant area of human immunobiology.

Antioxidants (ISSN 2076-3921), provides an advanced forum for studies related to the science and technology of antioxidants. It publishes research papers, reviews and communications. Our aim is to encourage scientists to publish their experimental and theoretical results in as much detail as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. Electronic files and software regarding the full details of the calculation or experimental procedure, if unable to be published in a normal way, can be deposited as supplementary electronic material.

Teniendo en cuenta la relación existente entre nutrición y salud, así como la demanda creciente de los consumidores a productos más saludables, en esta Tesis se trabajó en el desarrollo de queso fresco funcional con leche ovina adicionado con fibra dietaría de diferentes orígenes, en los cuales se aplicaron diferentes alternativas tecnológicas para lograr una mayor aceptabilidad por parte del consumidor, siempre contribuyendo a su salud y bienestar. En ese sentido, las estrategias utilizadas para la obtención de productos saludables pero sensorialmente más aceptados, fueron la homogeneización del queso fresco elaborado, la adición de diferentes tipos de fibras y la dosificación un bajo porcentaje de sal. En este trabajo se diseñaron quesos frescos con y sin homogeneizar, con y sin adición de sal y con el agregado de fibras de diferentes orígenes: fibra de bambú, fibra de trigo, inulina y psyllium. De este modo, se obtuvieron productos que además de aportar fibra a la dieta diaria y poseer valores de sodio bajo, presentan un mayor contenido de proteínas que los productos comerciales, que coincide con el hecho de que el contenido proteico en la leche de oveja es superior al de la leche de vaca. De todas las elaboraciones se determinó el rendimiento quesero, y los productos desarrollados fueron caracterizados a través de su composición centesimal y valor calórico. A su vez, se evaluó la microestructura y la reología de los diferentes quesos desarrollados, completando el estudio de los mismos con un análisis sensorial de aceptabilidad general, para determinar si las alternativas tecnológicas aplicadas influenciaron positivamente en la percepción del consumidor. Además, se realizó el seguimiento durante su almacenamiento congelado, en envases de polietileno y película semipermeable al oxígeno, evaluando pH, suero liberado, microestructura, textura y oxidación de lípidos. Se pudo concluir que es posible elaborar quesos frescos untables de leche ovina funcionales con inulina, fibra de trigo o fibra de bambú con características muy saludables desde el punto de vista nutricional. De igual modo, la adición de 0.3 % de sal, el proceso de homogeneizado y el almacenamiento congelado fueron alternativas tecnológicas adecuadas para elevar y preservar la calidad de los quesos frescos untables desarrollados.