المؤلفون: Albarrán, Marco Aurelio González^{Aff1, IDs11665024095754_cor1}, Alvarez, Jonatan Pérez, Martinez, Reynier Suárez, de Anda, Eduardo Rodríguez

المصدر: Journal of Materials Engineering and Performance. :1-8

المؤلفون: Alvarez, Jonatan^{Aff1, IDs1084602302004z_cor1}, Belbachir, Assia^{Aff2, Aff3}, Belbachir, Faiza, Chahal, Jamy^{Aff1, Aff2}, Goudjil, Abdelhak, Gustave, Johvany, Öztürk Suri, Aybüke

المصدر: Journal of Intelligent & Robotic Systems: with a special section on Unmanned Systems. 109(4)

المؤلفون: Robins, Daniel, Frati, Fernando Emmanuel, Alvarez, Jonatan, Texier, Jose

مصطلحات موضوعية: Computer Science - Information Retrieval, Computer Science - Computation and Language, Computer Science - Social and Information Networks

الوصف: Twitter social network contains a large amount of information generated by its users. That information is composed of opinions and comments that may reflect trends in social behavior. There is talk of trend when it is possible to identify opinions and comments geared towards the same shared by a lot of people direction. To determine if two or more written opinions share the same address, techniques Natural Language Processing (NLP) are used. This paper proposes a methodology for predicting reflected in Twitter from the use of sentiment analysis functions NLP based on social behaviors. The case study was selected the 2015 Presidential in Argentina, and a software architecture Big Data composed Vertica data base with the component called Pulse was used. Through the analysis it was possible to detect trends in voting intentions with regard to the presidential candidates, achieving greater accuracy in predicting that achieved with traditional systems surveys.
Comment: in Spanish. Jornadas de Cloud Computing, La Plata - Argentina. 2016

URL الوصول: http://arxiv.org/abs/1611.02337

المؤلفون: Mirabal-Rojas, Roberto, Depablos-Rivera, Osmary, Gómez, Celia L., Fonseca-Garcia, Abril, Medina, Juan C., Barrera-Ortega, Cecilia C., Pérez-Alvarez, Jonatan, Muhl, Stephen, Camps, Enrique, Rodil, Sandra E.

المصدر: In Vacuum March 2016 125:146-153

المؤلفون: Alvarez, Jonatan Peregrino

المساهمون: Soccol, Carlos Ricardo

المصدر: Repositório Institucional da UFT
Universidade Federal do Tocantins (UFT)
instacron:UFT

مصطلحات موضوعية: Yeasts, Cocoa Beans Fermentation, Aroma compounds, starter culture, veduras, Fermentação de Cacau, Compostos aromáticos, cultura iniciadora, CIENCIAS BIOLOGICAS [CNPQ]

الوصف: Chocolate is one of the most important products for the food industry, being of economic interest all over the world. The cocoa quality depends directly on the post-harvest processing, being the cocoa-pulp fermentation a crucial step for chocolate quality development. The aim of this work was to study the diversity of aroma-producing yeasts associated with cocoa beans fermentation and to select suitable yeast starter culture to cocoa flavor modulation. A total of 39 cocoa-derived yeast isolates were screened for their capacity to produce volatile aroma compounds in a cocoa pulp simulation medium. The seven highest aroma-producing yeasts were identified by ITS-rRNA gene sequencing as belonging to Pichia kudriavzevii, in spite of exhibiting different metabolic profiles. A computer-assisted analysis of rep-PCR genomic fingerprints of Pichia kudriavzevii strains clearly differentiated the upper aroma-forming yeast strains (G1 group; P. kudriavzevii LPB06 and P. kudriavzevii LPB07) from the other strains (G2 group). This demonstrates the potential of rep-PCR technique as a promising genotypic tool for rapid and reliable speciation of aromatic yeast strains. In the second stage of this study, two strains with superior aroma production, namely P. kudriavzevii LPB06 and P. kudriavzevii LPB07, were used in cocoa beans fermentation at laboratory scale. They were able to establish an accelerated fermentation process with efficient yeast growth, sugars consumption and ethanol formation compared to the spontaneous process. The resulting cocoa beans were analyzed by diverse chemical analysis methods, including SPME-GC/MS, FTIR spectroscopy and metal and colorimetric analysis. All together, the results indicated that inoculated fermentations generated cocoa beans with better color development and richer aroma composition, suggesting that cocoa-associated yeast diversity at strain level can be exploited for flavor modulation of cocoa beans. Atualmente, o chocolate é um dos produtos mais importantes para a indústria de alimentos, sendo de interesse econômico em todo o mundo. A qualidade do cacau depende diretamente do processamento pós-colheita, sendo a fermentação da polpa um passo crucial para o desenvolvimento da qualidade do chocolate. O objetivo deste trabalho foi estudar a diversidade de leveduras aromáticas associadas à fermentação de cacau e selecionar uma cultura iniciadora com potencial para modular o flavor de chocolate. Um total de 39 leveduras foram isoladas e caracterizadas quanto à formação de compostos aromáticos. As sete melhores produtoras foram identificadas através do sequenciamento do gene ITS-rRNA como Pichia kudriavzevii, apesar de apresentarem diferentes perfis metabólicos. Análise de impressões digitais (fingerprints) dos isolados pela técnica de rep-PCR claramente distinguiu as cepas com maior produção de compostos aromáticos, demonstrando o potencial desta técnica como uma ferramenta para rápida e confiável seleção de leveduras. Na segunda etapa deste estudo, duas cepas com superior formação de aroma (P. kudriavzevii LPB06 e P. kudriavzevii LPB07) foram testadas como culturas iniciadoras para fermentações de cacau em escala laboratorial. Estas duas cepas foram capazes de estabelecer um acelerado processo fermentativo, com eficiente consumo de açúcares e formação de etanol, em comparação ao método natural. As amêndoas de cacau resultantes destes processos foram analisadas por diferentes métodos químicos, incluindo SPME-GC/MS, espectroscopia FTIR e análises de metal e calorimetria. Os resultados indicaram que as fermentações inoculadas desenvolveram amêndoas de cacau com melhor cor e composição de aroma, sugerindo que a diversidade de levedura em fermentações de cacau pode ser explorada para a modulação do flavor de chocolate.

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3056::30187520c7ff1bff95e1a086be64c32f

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المؤلفون: Perez-Alvarez, Jonatan, Solis Casados, Dora Alicia, Romero, Saul, Escobar-Alarcón, Luis

المصدر: Advanced Materials Research; June 2014, Vol. 976 Issue: 1 p212-216, 5p

مستخلص: The crossed beam pulsed laser deposition technique was successfully used to prepare Co:TiO2 thin films with different cobalt concentrations and a band gap as low as 2.0 eV. The aim of this work is to report the application of TiO2 thin films modified with different amounts of cobalt (Co:TiO2) as catalysts in the degradation of a malachite green (MG) solution as well as in solutions containing pharmaceutical wastes such as the analgesics diclofenac and naproxen. For catalyst activation an UV lamp with emission at 254 and 404 nm was used as the energy source. It was followed the decrease in the characteristic absorption band of the different polluted solutions over the reaction time. In general terms, the obtained results showed that samples containing cobalt exhibited better photocatalytic performance than the undoped TiO2 films. An optimal cobalt content in the film was found that provided the highest degradation for the different solutions.