Effect of ripening stage on thiamin and riboflavin levels in lupin, pea and faba bean seeds

 Seeds of yellow pea lupin (Lupinus luteus L., cv. Juno), pea (Pisum sativum L., cv. Ergo) and faba bean (Vicia faba sp. minor Harz., cv. Tibo) were harvested at different stages of seed maturity. Changes in thiamin and riboflavin levels during growth and maturation were studied. The results obtained showed that thiamin and riboflavin were found in high abundance early in the development of lupins and peas, but that their content decreased during maturation. The thiamin content of faba bean seeds increased from 33 to 47 days after flowering (DAF), then a decrease was observed until 61 DAF; however, no significant differences between these levels in faba bean seeds harvested from 61 to 89 DAF were found. The riboflavin content of faba beans increased after 54 DAF, and no significant changes were observed between then and 89 DAF. The thiamin and riboflavin contents in lupin, pea and faba bean seeds during development were fitted to modelling curves in order to predict the vitamin content at different stages of maturity. Received: 17 July 1997     

Effect of ultra high temperature (UHT) treatment on coffee brew stability

In this work, the influence of an Ultra High Temperature (UHT) treatment on chemical and sensory composition of Arabica coffee brews for a longer shelf-life has been studied. A temperature of 120 °C for 2 s allows to obtain a microbiologically safe coffee brew, good valued from the sensory point of view. The behavior of the UHT vs non UHT treated coffee brew was followed throughout 120 days of storage at 4 °C. The UHT treatment keeps the typical acidity of the brews longer, delaying and softening the pH decrease and the development of sourness, which is one of the main causes for the rejection of stored coffee brews. The UHT treatment hardly affects the concentrations of caffeine and trigonelline, and of some phenolic compounds such as 5-caffeoylquinic (5-CQA), caffeic or ferulic acids. Sixteen key odorants and staling volatiles were analyzed by HS–GC–MS and lower changes were observed in the UHT treated coffee brew throughout storage. Higher DPPH scavenging activity was observed in the UHT treated coffee brew from days 60 to 120. In conclusion, the application of an UHT treatment is proposed to extend the shelf-life (up to 60 days) of stored coffee brews.     

The Sterol and Erythrodiol + Uvaol Content of Virgin Olive Oils Produced in Five Olive-Growing Zones of Extremadura (Spain)

The content of sterols and erythrodiol + uvaol was studied in 273 virgin olive oil samples from 40 mills in five olive‐growing zones of Extremadura (Spain). An analysis of variance showed significant differences at a confidence level of 95 % between the different zones in each of the main sterols and in the sum of erythrodiol + uvaol. The results of a linear discriminant analysis, considering the different olive‐growing areas as categorical dependent variables and the different sterols as independent variables, explained 78.2 % of the variance with the first two discriminant functions. The resulting model correctly classified 86.9 % of the samples analysed. A validation study was conducted to verify the goodness of the discriminant analysis, resulting in 79.3 % of the new samples used for validation being correctly classified. In the graphical representation of the different groups studied considering the proposed model's first two discriminant functions, the centroids of the Sierra Norte de Cáceres, Vegas del Guadiana and Tierra de Barros olive‐growing zones were clearly separated, but this was not the case for the other two zones—La Serena and La Siberia.     

Air and HST Multimodal Products. A Segmentation Analysis for Policy Makers

Different solutions for the integration of high-speed rail (HSR) and air transport could be implemented, ranging from very basic integration to more sophisticated systems that include ticket and handling integration. This paper uses two statistical techniques, name cluster analysis and discrete choice models in order to investigate how different market segments have a determining influence in being more proactive to change to HSR for the second leg in multimodal trips. A discrete choice experiment is conducted to better understand passengers’ preferences. We obtain a number of clusters and estimate flexible choice models, taking into account the panel nature of stated preference data. We obtain a range of willingness-to-pay values for service quality attributes, finding results that can be used to infer policy conclusions about the real attractiveness of the Air-HSR integrated alternative. In this respect, clusters and schedule coordination, which reduces connecting time, are crucial to explain HSR attractiveness.     

A Secure Elliptic Curve-Based RFID Protocol

Nowadays, the use of Radio Frequency Identification (RFID) systems in industry and stores has increased. Nevertheless, some of these systems present privacy problems that may discourage potential users. Hence, high confidence and effient privacy protocols are urgently needed. Previous studies in the literature proposed schemes that are proven to be secure, but they have scalability problems. A feasible and scalable protocol to guarantee privacy is presented in this paper. The proposed protocol uses elliptic curve cryptography combined with a zero knowledge-based authentication scheme. An analysis to prove the system secure, and even forward secure is also provided. This work is supported by the Generalitat de Catalunya under Grant No. FIC 2007FIC 00880, and the projects of the Spanish MCyT MTM2007-66842-C02-02 and TIN2006-15662-C02-02.     

Catalytic effect of metal cations on the darkening reaction in ripe olive processing

The darkening step in ripe olive processing can be accelerated by using different metal cations, particularly cobalt, manganese and iron, in the aeration liquid. It was found that manganese and iron ions increased the rate of the darkening reaction as their content in the liquid increased from zero to 9 mM. Manganese cations only had a catalytic effect on the darkening reaction, while iron ions also fixed the dark colour formed when olives were bottled and sterilized. However, the rate of oxidation of the orthodiphenols in the olive flesh (hydroxytyrosol and caffeic acid) was slightly modified when manganese or iron was added to the aeration liquid. The better dark surface colour obtained when manganese or iron ions were added to the aeration liquid remained after bottling and sterilization of olives in a ferrous gluconate solution. These results suggest that manganese could be used to catalyse the darkening reaction since this cation is generally recognized as safe.     

Spanish scientific and technical journals. State of the art

This article analyses the current situation in the field of scientific and technical journals published in Spain, by determining the following scientific indicators for each: I: Specifications. II: Scientific production covered. III: Visibility and accessibility. The first section provides a qualitative and quantitative study of the journals, asking what subjects they cover, who publishes them, how often they are published, how up to data they are and whether the way they are presented meets international publishing standards. The second section analyses scientific production by research sectors and the percentage of articles collected in the ICYT database compared with the total number of papers published in the journals studied. It also studies the reference habits of the authors published therein to identify whether the literature referred to is of local origin or international. Finally, the third section deduces these journals' degree of visibility by analysing how they are distributed amongst the usual media, i.e. international periodicals directories and databases, and how efficiently they work as vehicles for the diffusion of research by foreign authors. The study covers 10 years (1980–1989), thus enabling to recognise past and current trends in Spanish scientific literature.