Publications by authors named "G Fontan"
Physical, textural, and sensory characteristics of gluten-free cupcakes developed with native and modified by hydrothermal treatment green plantain flours.
J Food Sci
November 2024
Article Synopsis
- - Gluten-free diets often lack nutritional quality, but adding green plantain flour could enhance this by providing bioactive compounds and dietary fiber.
- - A study evaluated gluten-free cupcakes made with native and hydrothermal modified green plantain flour, finding that 40% replacement of rice flour improved sensory attributes like appearance, flavor, and texture.
- - The native green plantain flour proved to be the most effective option, yielding cupcakes that were favored for their hardness and chewiness while maintaining good elasticity and volume, thus promoting the innovation of gluten-free products in the food industry.
Nursing homes (NH) although conceptually they should look as much like a home as possible, NH have unquestionable similarities with a nosocomium as they are places where many patients with underlying diseases and comorbidities accumulate and where the transmission of microorganisms between residents and between residents and caregivers is frequent.We have not found any recommendations specifically aimed at the prevention of nosocomial infections in MRI by the major Public Health Agencies and, therefore, the Health Sciences Foundation (Fundación de Ciencias de la Salud) has convened a series of experts and 14 Spanish scientific societies to discuss recommendations that could guide NH personnel in establishing written programs for the control and reduction of these infections. The present document is the result of these deliberations and contains suggestions for establishing such control programs on a voluntary and flexible basis in NH.
View Article and Find Full Text PDFNursing homes (NH) conceptually should look as much like a home as possible. However NH have unquestionable similarities with a nosocomium as they are places where many patients with underlying diseases and comorbidities accumulate. There is evidence of transmission of microorganisms between residents and between residents and caregivers.
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- - The study focused on goat milk chocolates that contained varying cocoa concentrations (35%, 45%, 55%, and 65%) and examined the relationship between their sensory characteristics and analytical properties.
- - Researchers measured factors like moisture, fat content, acidity, and texture, finding that the chocolates' brown color could be correlated with specific chromaticity coordinates and that flavor attributes were linked to ashes, fat, and pH levels.
- - Chocolates achieving canonic scores above 0.5 were determined to be more accepted by tasters, suggesting a positive reception based on their composition.
Selective IgA deficiency (IgAD; serum IgA<0.07 g/l) is the most common form of human primary immune deficiency, affecting approximately 1∶600 individuals in populations of Northern European ancestry. The polygenic nature of IgAD is underscored by the recent identification of several new risk genes in a genome-wide association study.
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