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  1. Artikel ; Online: New Problems of Realism in Martín Rivas

    Álvarez Ignacio

    Open Cultural Studies, Vol 5, Iss 1, Pp 16-

    2021  Band 26

    Abstract: This article discusses a central feature in the poetics of Martín Rivas (1862): its realism. It describes the way in which the particularisation of experience and the breakdown of the old theory of the levels of discourse – two main components of realism ...

    Abstract This article discusses a central feature in the poetics of Martín Rivas (1862): its realism. It describes the way in which the particularisation of experience and the breakdown of the old theory of the levels of discourse – two main components of realism – are embodied in the novel. Like its models in French realism, Martín Rivas focuses on the unique experiences of singular subjects. This particularisation, however, rarely acquires an interclass dimension, as it did in French forms. The “ideas of realism” are misplaced in Martín Rivas. The novel represents times, spaces, and people in the dramatically reduced frame of the times, spaces, and people of the oligarchy. It signifies a return to the same old rule that European realism had broken from. Blest Gana’s realism could be considered, therefore, as an example of the Chilean modo de ser aristocrático [aristocratic way of being], that is, a set of cultural operations which allow the oligarchy to live their privileges as natural, far from the bourgeois ethos. This insight can be a point of departure for an international discussion as we think about how these transformations might enter into dialogue with similar phenomena in other parts of the world.
    Schlagwörter realism ; martín rivas ; alberto blest gana ; misplaced ideas ; chilean novel ; Social sciences (General) ; H1-99
    Sprache Englisch
    Erscheinungsdatum 2021-05-01T00:00:00Z
    Verlag De Gruyter
    Dokumenttyp Artikel ; Online
    Datenquelle BASE - Bielefeld Academic Search Engine (Lebenswissenschaftliche Auswahl)

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  2. Artikel ; Online: Effects of polystyrene nano- and microplastics and of microplastics with sorbed polycyclic aromatic hydrocarbons in adult zebrafish.

    Martínez-Álvarez, Ignacio / Le Menach, Karyn / Cajaraville, Miren P / Budzinski, Hélène / Orbea, Amaia

    The Science of the total environment

    2024  Band 927, Seite(n) 172380

    Abstract: The presence of nanoplastics (NPs) and microplastics (MPs) in the environment is recognised as a global-scale problem. Due to their hydrophobic nature and large specific surface, NPs and MPs can adsorb other contaminants, as polycyclic aromatic ... ...

    Abstract The presence of nanoplastics (NPs) and microplastics (MPs) in the environment is recognised as a global-scale problem. Due to their hydrophobic nature and large specific surface, NPs and MPs can adsorb other contaminants, as polycyclic aromatic hydrocarbons (PAHs), and modulate their bioavailability and hazard. Adult zebrafish were exposed for 3 and 21 days to: (1) 0.07 mg/L NPs (50 nm), (2) 0.05 mg/L MPs (4.5 μm), (3) MPs with sorbed oil compounds of the water accommodated fraction (WAF) of a naphthenic crude oil (MPs-WAF), (4) MPs with sorbed benzo(a)pyrene (MPs-B(a)P), (5) 5 % WAF and (6) 21 μg/L B(a)P. Electrodense particles resembling NPs were seen in the intestine lumen close to microvilli. MPs were abundantly found in the intestine lumen, but not internalised into the tissues. After 21 days, NPs caused a significant downregulation of cat, and upregulation of gpx1a and sod1, while MPs upregulated cyp1a and increased the prevalence of liver vacuolisation. No histopathological alteration was observed in gills. In this study, contaminated MPs did not increase PAH levels in zebrafish but results highlight the potential differential impact of plastic particles depending on their size, making it necessary to urgently address the ecotoxicological impact of real environmental NPs and MPs.
    Mesh-Begriff(e) Animals ; Zebrafish ; Microplastics/toxicity ; Water Pollutants, Chemical/toxicity ; Polycyclic Aromatic Hydrocarbons/analysis ; Polystyrenes/toxicity ; Nanoparticles/toxicity
    Chemische Substanzen Microplastics ; Water Pollutants, Chemical ; Polycyclic Aromatic Hydrocarbons ; Polystyrenes
    Sprache Englisch
    Erscheinungsdatum 2024-04-09
    Erscheinungsland Netherlands
    Dokumenttyp Journal Article
    ZDB-ID 121506-1
    ISSN 1879-1026 ; 0048-9697
    ISSN (online) 1879-1026
    ISSN 0048-9697
    DOI 10.1016/j.scitotenv.2024.172380
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  3. Artikel ; Online: Modelling the low temperature growth boundaries of Salmonella Enteritidis in raw and pasteurized egg yolk, egg white and liquid whole egg: Influence of the initial concentration.

    Guillén, Silvia / Domínguez, Lara / Mañas, Pilar / Álvarez, Ignacio / Carrasco, Elena / Cebrián, Guillermo

    International journal of food microbiology

    2024  Band 414, Seite(n) 110619

    Abstract: Salmonella is the most frequently reported cause of foodborne outbreaks with known origin in Europe, with eggs and egg products standing out as the most frequent food source (when it was known). The growth and survival of Salmonella in eggs and egg ... ...

    Abstract Salmonella is the most frequently reported cause of foodborne outbreaks with known origin in Europe, with eggs and egg products standing out as the most frequent food source (when it was known). The growth and survival of Salmonella in eggs and egg products have been extensively studied and, recently, it has been reported that factors such as the initial concentration and thermal history of the egg product can also influence its growth capability. Therefore, the objective of this study was to define the boundary zones of the growth/no growth domain of Salmonella Enteritidis (4 strains) as a function of temperature (low temperature boundary) and the initial concentration in different egg products. A series of polynomial logistic regression equations were successfully adjusted, allowing the study of these factors and their interaction on the probability of growth of S. Enteritidis in these products. Results obtained indicate that the minimum growth temperatures of Salmonella Enteritidis are higher in egg white (9.5-18.3 °C) than in egg yolk (7.1-7.8 °C) or liquid whole egg (7.2-7.9 °C). Results also demonstrate that in raw liquid whole egg and raw and pasteurized egg white, the minimum growth temperature of Salmonella Enteritidis does depend on the initial concentration. Similarly, the previous thermal history of the egg product only influenced the minimum growth temperature in some of them. On the other hand, large differences in the minimum growth temperatures among strains were observed in some products (up to approx. 6 °C in egg white). Finally, it should be noted that none of the strains grew at 5 °C under any of the conditions assayed. Therefore, storage of egg products (particularly whole liquid egg and egg yolk) below this temperature might be regarded/proposed as a good management approach. Our experimental approach has allowed us to provide a more accurate prediction of S. Enteritidis minimum growth temperatures in egg products by taking into account additional factors (initial concentration and thermal history) while also providing a quantification of the intra-specie variability. This would be of high relevance for improving the safety of egg products.
    Mesh-Begriff(e) Animals ; Salmonella enteritidis ; Egg Yolk ; Temperature ; Egg White ; Eggs ; Food Microbiology ; Colony Count, Microbial ; Chickens
    Sprache Englisch
    Erscheinungsdatum 2024-02-06
    Erscheinungsland Netherlands
    Dokumenttyp Journal Article
    ZDB-ID 87122-9
    ISSN 1879-3460 ; 0168-1605
    ISSN (online) 1879-3460
    ISSN 0168-1605
    DOI 10.1016/j.ijfoodmicro.2024.110619
    Datenquelle MEDical Literature Analysis and Retrieval System OnLINE

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  4. Artikel: Microbial Decontamination of Red Wine by Pulsed Electric Fields (PEF) after Alcoholic and Malolactic Fermentation: Effect on

    Delso, Carlota / Berzosa, Alejandro / Sanz, Jorge / Álvarez, Ignacio / Raso, Javier

    Foods (Basel, Switzerland)

    2023  Band 12, Heft 2

    Abstract: New techniques are required to replace the use of sulfur dioxide ( ... ...

    Abstract New techniques are required to replace the use of sulfur dioxide (SO
    Sprache Englisch
    Erscheinungsdatum 2023-01-06
    Erscheinungsland Switzerland
    Dokumenttyp Journal Article
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods12020278
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  5. Artikel ; Online: Pulsed electric field processing as an alternative to sulfites (SO

    Delso, Carlota / Berzosa, Alejandro / Sanz, Jorge / Álvarez, Ignacio / Raso, Javier

    Food research international (Ottawa, Ont.)

    2023  Band 165, Seite(n) 112525

    Abstract: The use of sulfites ( ... ...

    Abstract The use of sulfites (SO
    Mesh-Begriff(e) Sulfites ; Fermentation ; Saccharomyces cerevisiae ; Wine ; Cold Temperature
    Chemische Substanzen Sulfites
    Sprache Englisch
    Erscheinungsdatum 2023-01-26
    Erscheinungsland Canada
    Dokumenttyp Journal Article ; Research Support, Non-U.S. Gov't
    ZDB-ID 1111695-x
    ISSN 1873-7145 ; 0963-9969
    ISSN (online) 1873-7145
    ISSN 0963-9969
    DOI 10.1016/j.foodres.2023.112525
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  6. Artikel ; Online: Microbial Decontamination of Red Wine by Pulsed Electric Fields (PEF) after Alcoholic and Malolactic Fermentation: Effect on Saccharomyces cerevisiae, Oenococcus oeni, and Oenological Parameters during Storage

    Delso, Carlota / Berzosa, Alejandro / Sanz, Jorge / Alvarez, Ignacio / Raso, Javier

    Foods. 2023 Jan. 06, v. 12, no. 2

    2023  

    Abstract: New techniques are required to replace the use of sulfur dioxide (SO₂) or of sterilizing filtration in wineries, due to those methods’ drawbacks. Pulsed electric fields (PEF) is a technology capable of inactivating microorganisms at low temperatures in a ...

    Abstract New techniques are required to replace the use of sulfur dioxide (SO₂) or of sterilizing filtration in wineries, due to those methods’ drawbacks. Pulsed electric fields (PEF) is a technology capable of inactivating microorganisms at low temperatures in a continuous flow with no detrimental effect on food properties. In the present study, PEF technology was evaluated for purposes of microbial decontamination of red wines after alcoholic and malolactic fermentation, respectively. PEF combined with SO₂ was evaluated in terms of microbial stability and physicochemical parameters over a period of four months. Furthermore, the effect of PEF on the sensory properties of red wine was compared with the sterilizing filtration method. Results showed that up to 4.0 Log₁₀ cycles of S. cerevisiae and O. oeni could be eradicated by PEF and sublethal damages and a synergetic effect with SO₂ were also observed, respectively. After 4 months, wine treated by PEF after alcoholic fermentation was free of viable yeasts; and less than 100 CFU/mL of O. oeni cells were viable in PEF-treated wine added with 20 ppm of SO₂ after malolactic fermentation. No detrimental qualities were found, neither in terms of oenological parameters, nor in the sensory parameters of wines subjected to PEF after storage time.
    Schlagwörter Oenococcus oeni ; Saccharomyces cerevisiae ; alcoholic fermentation ; decontamination ; filtration ; malolactic fermentation ; red wines ; storage time ; sulfur dioxide ; synergism
    Sprache Englisch
    Erscheinungsverlauf 2023-0106
    Erscheinungsort Multidisciplinary Digital Publishing Institute
    Dokumenttyp Artikel ; Online
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods12020278
    Datenquelle NAL Katalog (AGRICOLA)

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  7. Artikel ; Online: Pulsed electric field processing as an alternative to sulfites (SO2) for controlling saccharomyces cerevisiae involved in the fermentation of Chardonnay white wine

    Delso, Carlota / Berzosa, Alejandro / Sanz, Jorge / Alvarez, Ignacio / Raso, Javier

    Food Research International. 2023 Mar., v. 165 p.112525-

    2023  

    Abstract: The use of sulfites (SO₂) for microbial control in the winemaking process is currently being questioned due to its potential toxicity. Pulsed Electric Fields (PEF) are capable of inactivating microorganisms at low temperatures, thus avoiding the negative ...

    Abstract The use of sulfites (SO₂) for microbial control in the winemaking process is currently being questioned due to its potential toxicity. Pulsed Electric Fields (PEF) are capable of inactivating microorganisms at low temperatures, thus avoiding the negative effects of heat on food properties. In this study, the capacity of PEF technology for the decontamination of yeasts involved in the fermentation process of Chardonnay wine from a winery was evaluated. PEF treatments at 15 kV/cm of low (65 µs, 35 kJ/kg) and higher intensity (177 µs 97 kJ/kg) were selected for evaluating the microbial stability, physicochemical and volatile composition of wine. Even with the least intense PEF-treatment, Chardonnay wine remained yeast-free during 4 months of storage without sulfites. PEF-treatments did not affect the wine's oenological parameters or its aroma during storage. This study, therefore, reveals the potential of PEF technology as an alternative to sulfites for the microbiological stabilization of wine.
    Schlagwörter Saccharomyces cerevisiae ; decontamination ; fermentation ; food research ; heat ; odors ; pulsed electric fields ; sulfites ; toxicity ; volatile compounds ; white wines ; winemaking ; White wine ; Yeasts ; Shelf-life
    Sprache Englisch
    Erscheinungsverlauf 2023-03
    Erscheinungsort Elsevier Ltd
    Dokumenttyp Artikel ; Online
    ZDB-ID 1111695-x
    ISSN 1873-7145 ; 0963-9969
    ISSN (online) 1873-7145
    ISSN 0963-9969
    DOI 10.1016/j.foodres.2023.112525
    Datenquelle NAL Katalog (AGRICOLA)

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  8. Artikel: Using Machine Learning to Map Western Australian Landscapes for Mineral Exploration

    Albrecht, Thomas / González-Álvarez, Ignacio / Klump, Jens

    ISPRS international journal of geo-information. 2021 July 06, v. 10, no. 7

    2021  

    Abstract: Landscapes evolve due to climatic conditions, tectonic activity, geological features, biological activity, and sedimentary dynamics. Geological processes at depth ultimately control and are linked to the resulting surface features. Large regions in ... ...

    Abstract Landscapes evolve due to climatic conditions, tectonic activity, geological features, biological activity, and sedimentary dynamics. Geological processes at depth ultimately control and are linked to the resulting surface features. Large regions in Australia, West Africa, India, and China are blanketed by cover (intensely weathered surface material and/or later sediment deposition, both up to hundreds of metres thick). Mineral exploration through cover poses a significant technological challenge worldwide. Classifying and understanding landscape types and their variability is of key importance for mineral exploration in covered regions. Landscape variability expresses how near-surface geochemistry is linked to underlying lithologies. Therefore, landscape variability mapping should inform surface geochemical sampling strategies for mineral exploration. Advances in satellite imaging and computing power have enabled the creation of large geospatial data sets, the sheer size of which necessitates automated processing. In this study, we describe a methodology to enable the automated mapping of landscape pattern domains using machine learning (ML) algorithms. From a freely available digital elevation model, derived data, and sample landclass boundaries provided by domain experts, our algorithm produces a dense map of the model region in Western Australia. Both random forest and support vector machine classification achieve approximately 98% classification accuracy with a reasonable runtime of 48 minutes on a single Intel® Core™ i7-8550U CPU core. We discuss computational resources and study the effect of grid resolution. Larger tiles result in a more contiguous map, whereas smaller tiles result in a more detailed and, at some point, noisy map. Diversity and distribution of landscapes mapped in this study support previous results. In addition, our results are consistent with the geological trends and main basement features in the region. Mapping landscape variability at a large scale can be used globally as a fundamental tool for guiding more efficient mineral exploration programs in regions under cover.
    Schlagwörter automation ; bioactive properties ; digital elevation models ; geochemistry ; landscapes ; lithology ; satellites ; sediment deposition ; spatial data ; support vector machines ; tectonics ; China ; India ; Western Africa ; Western Australia
    Sprache Englisch
    Erscheinungsverlauf 2021-0706
    Erscheinungsort Multidisciplinary Digital Publishing Institute
    Dokumenttyp Artikel
    ZDB-ID 2655790-3
    ISSN 2220-9964
    ISSN 2220-9964
    DOI 10.3390/ijgi10070459
    Datenquelle NAL Katalog (AGRICOLA)

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  9. Artikel ; Online: Simulation of Laser Profilometer Measurements in the Presence of Speckle Using Perlin Noise.

    Roos-Hoefgeest, Sara / Roos-Hoefgeest, Mario / Álvarez, Ignacio / González, Rafael C

    Sensors (Basel, Switzerland)

    2023  Band 23, Heft 17

    Abstract: In the manufacturing industry, inspection systems play a crucial role in ensuring product quality. High-resolution profilometric sensors have become increasingly popular for inspection due to their ability to provide detailed surface information. However, ...

    Abstract In the manufacturing industry, inspection systems play a crucial role in ensuring product quality. High-resolution profilometric sensors have become increasingly popular for inspection due to their ability to provide detailed surface information. However, the development and testing of inspection systems can be costly and time-consuming. This paper presents the development of a simulation of an inspection system using a high-resolution profilometric sensor. A geometrical and noise model is proposed to simulate the readings of any actual profilometric sensor. The model replicates the sensor's movement on the CAD model of the inspected part. The model incorporates the physical properties of the sensor and combines noise sources from sensor uncertainty and speckle noise induced by the roughness of the material. Our contribution lies in noise modeling. This work proposes a combination of Perlin noise to simulate the speckle noise and Gaussian noise for the uncertainty-related noise. Perlin noise is generated based on the surface roughness parameters of the inspected part. The accuracy of the simulation system is evaluated by comparing the simulated scans with real scans. The results highlight the ability to simulate real scans of different parts, using commercial sensor specifications and the CAD model of the inspected part.
    Sprache Englisch
    Erscheinungsdatum 2023-09-02
    Erscheinungsland Switzerland
    Dokumenttyp Journal Article
    ZDB-ID 2052857-7
    ISSN 1424-8220 ; 1424-8220
    ISSN (online) 1424-8220
    ISSN 1424-8220
    DOI 10.3390/s23177624
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  10. Artikel: Two-Step PEF Processing for Enhancing the Polyphenol Concentration and Decontaminating a Red Grape Juice.

    Delso, Carlota / Berzosa, Alejandro / Sanz, Jorge / Álvarez, Ignacio / Raso, Javier

    Foods (Basel, Switzerland)

    2022  Band 11, Heft 4

    Abstract: This study's aim is to evaluate Pulsed Electric Fields (PEF) technology as an alternative method for the processing of red grape juice. For this purpose, two PEF treatments were applied: first to grapes for polyphenol enrichment of the juice, and ... ...

    Abstract This study's aim is to evaluate Pulsed Electric Fields (PEF) technology as an alternative method for the processing of red grape juice. For this purpose, two PEF treatments were applied: first to grapes for polyphenol enrichment of the juice, and subsequently for microbial decontamination of the obtained juice. Juice obtained from PEF-treated grapes (5 kV/cm, 63.4 kJ/kg) had the polyphenol content 1.5-fold higher and colour intensity two times higher of control juices by spectrophotometric measurement (
    Sprache Englisch
    Erscheinungsdatum 2022-02-21
    Erscheinungsland Switzerland
    Dokumenttyp Journal Article
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods11040621
    Datenquelle MEDical Literature Analysis and Retrieval System OnLINE

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