Reflections on the institutionalization process of scientific research in Latin America: the case of Cinvestav

Scientometrics - Consolidation of the scientific activity in Latin American research centers has been a matter of serious concern in recent years. In the present study we use a data set of the WoS...     

Experimental determination of 3D crack propagation scenario in resistance spot welds of a martensitic stainless steel

International Journal of Fracture - The development of high-performance automotive steels involves increasingly complex chemistries and heat treating sequences, to produce stronger and lighter...     

Gluten-free cakes with walnut flour: a technological,sensory, and microstructural approach

Walnut flour (WF), a by-product of walnut oil production, is characterised by high polyunsaturated fatty acids, proteins, and fibre contents and presents suitability for bakery products. However, when using non-traditional ingredients, it is essential to evaluate the effect on the quality properties of the final product. So, this work aimed to assess the impact of WF on the technological, physicochemical, and sensory properties of gluten-free (GF) cakes. WF was added at a flour blend (cassava (CS) and maize (MS) starches and rice flour) at 0, 10%, 15%, and 20%. The results showed that WF modified starch gelatinisation, increased amylose–lipid complex (ALC) content, and made crumbs easier to chew. Besides, the total dietary fibre (TDF) and protein content significantly increased. Cakes with 15% WF presented the highest specific volume (SV) and no differences in overall acceptability with respect to control. Hence, WF is a suitable ingredient for gluten-free bakery products.     

Effect of Messaging Model on the Reliable Data Transfer Latency in a Fog System

Journal of Network and Systems Management - IoT applications have become a pillar for enhancing the quality of life. However, the increasing amount of data generated by IoT devices places pressure...     

Compositional characteristics,texture, shelf-life and sensory quality of snack crackers produced from non-traditional ingredients

The study was conducted to evaluate the effect of non-traditional and highly available and nutrient-dense ingredients in the production of value-added crackers. The crackers were prepared by combining partially defatted chia flour, wheat germ, quinoa, and oat. The antioxidant activity and the polyphenol content were 7.0–8.4 times higher in crackers produced with non-traditional ingredients compared to the control snack. The hydroperoxide value indicated a low oxidative deterioration of the oil. The sample with 10% of partially defatted chia flour was selected for shelf-life test under storage conditions and sensory evaluation. Modified atmosphere exerted a protective effect on the lipid stability regardless of the incorporation of BHT to the formulation. All the evaluated attributes scored highly during consumer acceptance. The formulated cracker presented a relevant content of protein, dietary fibre and omega-3 and -6 fatty acids. Based on these results, the crackers containing non-traditional ingredients resulted in a product with a good potential for both consumer acceptance and outstanding nutritional benefits.     

Acidification of the electrolyte during the galvanic corrosion of AA7075: A numerical and experimental study

The electrochemical interactions between aluminum alloy 7075 and low-carbon steels under gelled electrolytes were studied. Such electrolytes provided the opportunity to investigate both thick and thin electrolyte systems. The electrolyte was chemically modified to visually track the acidic fronts during the anodic reaction and the subsequent hydrolysis process. Two mathematical models were validated for both thick and ultrathin electrolytes. The acidification of thick electrolytes was extended some millimeters beyond the aluminum alloy surface, whereas the acidic front was localized next to the metallic joint using ultrathin electrolytes. The combination of both numerical and experimental results allows proving (and explaining why) that the acidification process is more aggressive under dilute than under concentrated electrolytes.     

7-Amidocoumarins as Multitarget Agents against Neurodegenerative Diseases: Substitution Pattern Modulation

This study explores the potential of 7-amidocoumarins as multitarget agents against Parkinson's and Alzheimer's diseases, by modulating the substitution patterns within the scaffold. Sixteen compounds were synthesized via 7-amino-4-methylcoumarin acylation, and in vitro evaluation of the molecules against hMAO-A, hMAO-B, hAChE, hBuChE and hBACE1 was performed. Five compounds turned out to be potent and selective hMAO-B inhibitors in the nanomolar range, six displayed inhibitory activity of hMAO-A in the low micromolar range, one showed hAChE inhibitory activity and another one hBACE1 inhibitory activity. MAO-B reversibility profile of 7-(4’-chlorobenzamido)-4-methylcoumarin ( 10 ) was investigated, with this compound being a reversible inhibitor. Neurotoxicity on motor cortex neurons and neuroprotection against H₂O₂ were also studied, corroborating the safety profile of these molecules. Finally, theoretical ADME properties were also calculated, showing these molecules as good candidates for the optimization of a lead compound. Results suggest that by modulating the substitution pattern at position 7 of the scaffold, selective or multitarget molecules can be achieved.