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This study investigated the impact of damaged starch and arabinoxylans on the thermal and pasting behavior of mixtures containing starch and gluten. The mixtures containing starch, arabinoxylans, and gluten were dispersed in water and a 50% sucrose solution. When arabinoxylans were added to native starch in water, it did not modify the viscosity profiles. An increase in viscosity parameters was observed due to the addition of arabinoxylans to starch with a higher level of damage. Gluten did not influence the effects caused by arabinoxylans. In the sucrose solution, arabinoxylans caused an increase in the viscosity parameters of native starch and starch with higher damage content dispersions. Gluten caused greater viscosity increases when arabinoxylans were added. In water, the addition of arabinoxylans to native starch caused a decrease in the enthalpy of gelatinization and an increase in the onset temperature. Adding arabinoxylans to starch with a higher level of damage caused the opposite effects. In the presence of sucrose, arabinoxylans caused a decrease in the enthalpy of gelatinization. These results lay the foundations for studying the influence of damaged starch and arabinoxylans in water-rich systems characterized by the presence of substantial proportions of sucrose, such as batter formulations.

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BACKGROUND: Chia oil (CO) is popular for being the richest vegetable source of α-linolenic acid (60-66%). However, this content of polyunsaturated fatty acids (PUFA) limits the incorporation of bulk CO in food products due to its high probability of oxidation. This justifies the study of alternative wall materials for microencapsulation. No reports regarding the use of dairy protein/vegetable protein/polysaccharide blends as wall material for the microencapsulation of CO have been published. Therefore, this work analyzed the behavior of a whey protein concentrate (WPC)/soy protein isolate (SPI)/arabic gum (AG) blend as wall material. The complex coacervation (CC) process was studied: pH, 4.0; total solid content, 30% w/v; WPC/SPI/AG ratio, 8:1:1 w/w/w; stirring speed, 600 rpm; time, 30 min; room temperature. RESULTS: The oxidative stability index (OSI) of CO (3.25 ± 0.16 h) was significantly increased after microencapsulation (around four times higher). Furthermore, the well-known matrix-forming ability of AG and WPC helped increase the OSI of microencapsulated oils. Meanwhile, SPI contributed to the increase of the encapsulation efficiency due to its high viscosity. Enhanced properties were observed with CC: encapsulation efficiency (up to 79.88%), OSIs (from 11.25 to 12.52 h) and thermal stability of microcapsules given by the denaturation peak temperatures of WPC (from 77.12 to 86.00 °C). No significant differences were observed in the fatty acid composition of bulk and microencapsulated oils. CONCLUSION: Microcapsules developed from complex coacervates based on the ternary blend represent promising omega-3-rich carriers for being incorporated into functional foods.

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Gluten-free batters, in general, require the incorporation of agents to control their rheology; this role is commonly played by hydrocolloids. New natural sources of hydrocolloids are under permanent research. In this regard, the functional properties of the galactomannan extracted from the seed of Gleditsia triacanthos (Gledi) have been studied. In this work, we evaluated the incorporation of this hydrocolloid, alone and in combination with Xanthan gum, in gluten-free batters and bread and compared it with Guar gum. The incorporation of hydrocolloids increased the viscoelastic profile of the batters. Gledi addition at 0.5% and 1.25% increased the elastic modulus (G') by 200% and 1500%, respectively, and similar trends were observed when Gledi-Xanthan was used. These increases were more pronounced when Guar and Guar-Xanthan were used. The batters became firmer and more elastically resistant because of the addition of hydrocolloids; batters containing Gledi had lower values of these parameters than batters containing Gledi-Xanthan. The addition of Gledi at both doses significantly increased the volume of the bread compared to the control by about 12%, while when Xanthan gum was included, a decrease was observed, especially at higher doses (by about 12%). The increase in specific volume was accompanied by a decrease in initial crumb firmness and chewiness, and during storage, they were significantly reduced. Bread prepared with Guar gum and Guar-Xanthan gum combinations was also evaluated, and the trends observed were comparable to that of bread with Gledi gum and Gledi-Xanthan gum. The results showed that Gledi addition favors the production of bread of high technological quality.

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The Still-face Paradigm has been widely used for the assessment of emotion regulation in infants, as well as for the study of the mother-child relationship. Given the close bond that dogs have with humans, the purpose of this research was to evaluate, through an exploratory descriptive study, the presence of the Still-face effect in dogs. To this end, a group of Beagle dogs were exposed to three one-minute phases in which first, an unknown experimenter interacted actively and positively with each dog (Interaction). Then, suddenly, she interrupted the interaction and remained passive, with a non-expressive face and without speaking or petting the dog (Still-face). Finally, the experimenter reestablished the interaction (Reunion). Our results showed a decrease in affiliative behaviors in dogs during the Still-face phase according to changes in the human's behavior, a pattern similar to the one previously found in infants. Contrary to expectations, no stress-related behaviors were shown during that phase. A carry-over effect was also observed in the Reunion phase. This study provides information about the human-dog interaction and the effects of its disruption on dogs' behaviors.

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BACKGROUND: The granular integrity of starch granules is affected by the mechanical action of the milling-process, thus producing what is called damaged starch (DS). The effect of DS on bakery products was extensively studied, but there is not much information about the effect of this minor flour component on batter-type products in which there is a high amount of sucrose. The objective of this work was to study the influence of damaged wheat-starch on starch and starch-gluten systems dispersed in water and sucrose 500 g kg-1 solution. RESULTS: Thermal and pasting properties and the viscoelastic behavior of the systems were evaluated. Gelatinization enthalpy decreased when DS amount increased in the samples in both solvents. In starch-gluten systems, the degree of influence of DS on the gelatinization enthalpy was solvent-dependent. The presence of gluten minimized the effect of DS on the gelatinization process in water. The viscosity profile of starch and starch-gluten samples was reduced in both solvents when DS level increased. The influence of DS on the viscosity profile was solvent-dependent in starch-gluten systems. The presence of gluten lessened the influence of DS on the viscosity profile during the pasting process in sucrose solution. Higher DS levels decreased the viscoelastic behavior of the systems in both solvents and further reduced the viscoelastic behavior of the systems in sucrose solution. CONCLUSION: These results contribute to understanding the influence of the DS levels on the batter properties of flour-based batter-type products, mainly those generated on starch and gluten-starch systems dispersed in sucrose solution. © 2022 Society of Chemical Industry.

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Native corn starch and pretreated corn starch were treated with α-amylase, glucoamylase and mixtures of both to generate starches with high porosity with conserved granular structure. Porous starches were characterized; particle size distribution analysis, nitrogen adsorption-desorption analysis, scanning electron microscopy, water and oil adsorption capacity, differential scanning calorimeter, X-ray diffraction and damaged starch techniques were used. The α-amylase/glucoamylase mixture at the highest dose was the best treatment to generate porous starches with interesting adsorption capacity and granular structure conservation. Selected starches were impregnated with chia oil using a vacuum. Pretreated corn starch modified with the α-amylase/glucoamylase mixture showed no significant differences on impregnation capacity compared with native starch with a similar enzyme treatment. The highest oxidative stability was achieved with pretreated porous starch impregnated with 10 to 25% chia oil, compared with the bulk oil (5.37 to 4.72 and 2.58 h, respectively). Results have demonstrated that vacuum impregnation could be a potential technique for the incorporation of oil in porous structures based on starch and porous starches obtained by enzymatic hydrolysis are a promising material for the incorporation and protection of oils susceptible to oxidation.

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OBJETIVO: Explorar la percepción de mujeres en edad reproductiva con respecto a las vías del parto reportada en la evidencia disponible. MÉTODO: Se llevó a cabo una revisión sistematizada de artículos en las bases de datos PubMed, SciELO, SCOPUS, Web of Science, LILACS, Cochrane Library y Biblioteca Virtual de Salud. La búsqueda se realizó entre agosto y noviembre del año 2020. Los términos MeSH usados fueron "Perception", "Delivery Obstetric", "Cesarean Section" y "Woman", junto con los términos DECS "Percepción", "Parto Obstétrico", "Cesárea" y "Mujeres". Además, se utilizaron los términos libres "Perceptions", "Vaginal Delivery", "Obstetric Deliveries", "Abdominal Deliveries", "Caesarean Section" y "Womens Groups". En la totalidad de las bases de datos utilizadas se aplicaron como límites de búsqueda "Last 5 Years" y "Free Full Text". RESULTADOS: Respecto a la percepción de las vías de parto, se constató la preferencia de la vía vaginal sobre la cesárea. Además, se evidenciaron factores que influyen en el proceso, tales como miedo, experiencia previa, influencia de terceros, religión, cultura, nivel socioeconómico y zona demográfica. CONCLUSIONES: La evidencia revisada sugiere que las mujeres prefieren la vía del parto vaginal sobre la cesárea, siendo el miedo el factor más influyente al momento de su elección, seguido por los factores asociados a experiencias previas, el nivel socioeconómico y las creencias.

OBJECTIVE: To explore the perception of women of reproductive age regarding delivery routes reported in the available evidence. METHOD: A systematized review of articles in PubMed, SciELO, SCOPUS, Web of Science, LILACS, Cochrane Library, Biblioteca Virtual de Salud databases, was carried out. The search was conducted between August and November 2020. MeSH descriptors "Perception", "Delivery Obstetric", "Cesarean Section" and "Woman", along with DECS descriptors "Percepciones", "Parto Obstétrico", "Cesárea" and "Mujeres", were used. Also, free terms "Perceptions", "Vaginal Delivery", "Obstetric Deliveries", "Abdominal Deliveries", "Caesarean Section" and "Womens Groups". In the totality of databases limits of search "Last 5 years" and "Free Full Text", were used. RESULTS: Regarding the perception of the delivery routes, the preference of the vaginal route over caesarean section was verified. In addition, factors that influence the process such as fear, previous experience, influence of third parties, religion, culture, socioeconomic level and demographic area were evidenced. CONCLUSIONS: The reviewed evidence suggests that women prefer the vaginal delivery route over caesarean section with fear being the most influential factor at the time of their choice, and secondly, the factors associated with previous experiences, socioeconomic level and beliefs.

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Among the many biopolymers that constitute food products, starch is one of the most common. Starch granules are often damaged in the milling process, which affects the final product quality, mainly due to changes in water adsorption properties. In this work, the crystallinity degree of wheat starch samples as a function of the mechanical damage is determined by low field 1H NMR. We also introduce the use of single-sided NMR to determine granular swelling, water distribution and sorption dynamics of the samples. Results show that the crystallinity of the samples decreases with the milling. We also observed that swelling index and sorption capacity values are higher in the milled samples than in the native starch. Our experiments show how single-sided NMR is a valuable tool to provide information on dynamic processes not only in starch, but also in many carbohydrate polymeric samples with the additional benefit of spatial resolution.

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PREMISE: The mechanisms generating the geographical distributions of genetic diversity are a central theme in evolutionary biology. The amount of genetic diversity and its distribution are controlled by several factors, including dispersal abilities, physical barriers, and environmental and climatic changes. We investigated the patterns of genetic diversity and differentiation among populations of the widespread species Brosimum alicastrum in Mexico. METHODS: Using nuclear DNA microsatellite data, we tested whether the genetic structure of B. alicastrum was associated with the roles of the Trans-Mexican Volcanic Belt and the Isthmus of Tehuantepec as geographical barriers to gene flow and to infer the role of past events in the genetic diversity patterns. We further used a maximum-likelihood population-effects mixed model (MLPE) to identify the main factor affecting population differentiation in B. alicastrum. RESULTS: Our results suggested that Mexican B. alicastrum is well differentiated into three main lineages. Patterns of the genetic structure at a finer scale did not fully correspond to the current geographical barriers to gene flow. According to the MLPE mixed model, isolation by distance is the best model for explaining the genetic differentiation of B. alicastrum in Mexico. CONCLUSIONS: We propose that the differentiation patterns might reflect (1) an ancient differentiation that occurred in Central and South America, (2) the effects of past climatic changes, and (3) the functions of some physical barriers to gene flow. This study provides insights into the possible mechanisms underlying the geographic genetic variation of B. alicastrum along a moisture gradient in tropical lowland forests.

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Inhibitory control is a collection of several processes that are aimed to refrain from any impulsive response in the subject during inappropriate situations. Evidence suggests that in dogs, the inhibitory control is affected by domestication process, but also experiences during ontogeny could be an important driver in acquiring inhibitory control. The aim of the study was to compare the performance of highly trained dogs (i.e., water rescue dogs) and pet dogs in the A-not-B task. In this procedure, the animals have to inhibit their urge of going to a previous reinforced place. The results showed that the trained dogs committed fewer errors in the task than the pet dogs suggesting a better inhibitory control. This result could indicate that inhibitory control is a flexible ability affected by ontogenetic processes such as the training experience.

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A wide variety of evidence has demonstrated that oxytocin is involved in socio-cognitive skills in domestic dogs (Canis familiaris). The purpose was to evaluate the effect of oxytocin administration on socio-cognitive abilities in two populations of dogs with different levels of daily human contact: shelter and pet dogs. Additionally, the effect of different doses of oxytocin (i.e., 16 and 24 IU) was assessed. To this end, dogs were tested on two tasks: a sociability test to assess their social responses and a communicative task focused on the learning of gazing responses. Results showed that pet dogs performed better than shelter dogs on the sociability and the gazing tests showing the relevance of dogs' previous experience and learning when interacting with people. The administration of 16 IU as well as 24 IU of oxytocin improved the performance on the communicative learning task, producing an increment in gaze duration during extinction. This difference was observed in both pet and shelter dogs. Therefore, oxytocin seems to participate in the persistence of this communicative response. However, the treatment did not modify the behaviors during the sociability test. Furthermore, oxytocin appears to be beneficial to increase the communicative abilities of shelter dogs.

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Dadas las crecientes investigaciones acerca de las habilidades sociocognitivas de los perros domésticos, recientemente se renovó el interés hacia sus correlatos fisiológicos. Particularmente se está indagando en el papel de la oxitocina (OT), una neurohormona que modula las conductas afiliativas y sociocognitivas de diversas especies. El objetivo del presente trabajo es realizar una revisión de los estudios sobre los efectos de la OT en las conductas sociocognitivas en perros. Se analizarán los trabajos que miden OT endógena y los efectos de la administración exógena. Asimismo, se presentarán las posibles áreas de aplicación, así como la dirección de futuras investigaciones en el área.

Given the growing investigation on the dog-human bond and sociocognitive skills of domestic dogs, the focus of research has recently been shifted towards its physiological correlates. Oxytocin (OT), a neuro-hormone that modulates affiliative and sociocognitive behaviors in a wide number of species, has received particular interest. The aim of this paper is to review studies which focus on the effects of OT on the socio-cognitive behaviors in dogs. These works were divided into investigations that measured endogenous and exogenous administration of OT. Several endogenous OT studies measure OT concentration in dogs using samples of blood, urine or saliva. In these studies, OT effects on affiliative interactions, mutual gazing and stressful situations were found. Physical contact and gazing were affiliative interactions which modulated the OT release. In addition, proximity and contact seeking were associated with OT release in stressful situations. Exogenous OT studies measure the physiological and behavioral effects of OT intranasal administration. These studies were grouped into research that found effects of OT in social interaction, gaze, communication, and cognitive bias in dogs. In the social interaction studies, intranasal OT was found to improve affiliative behaviors with both interspecifics and conspecifics. In gazing studies, this neuro-hormone was found to increase gazing towards the region of human eyes, even in threatening contexts. Regarding communicative effects, OT modulated the ability to follow human communicative cues in dogs. Moreover, was found that OT increased positive cognitive bias and induced positive expectations. Although there is evidence of OT influencing behavior on both sexes, some studies have found differences based on gender. For example, the females had longer gaze duration toward humans, improved following of human communicative cues such as pointing and looked more at projected images on a screen than males. These effects could be explained by the interaction of the OT system and the estrogen levels in females. Concerning the applied area, OT could beused in the treatment of canine behavioral problems such as social deficits, phobias and separation anxiety. Moreover, it could facilitate integration in dogs with poor early socialization, like shelter or abandoned dogs. In addition, it could improve the training in rescue and assistance dogs. However, further research is needed since there are no follow-up reports of treatments in dogs. In conclusion, OT increases affiliative behaviors in dogs both towards humans and their conspecifics. Regarding endogenous OT studies, effects were found with both brief interactions ranging between 3 and 4 minutes, as well as long-term interactions, between 25 and 30 minutes. In exogenous OT studies, although there is no consensus on the amounts of OT to be administered, effects were found with 2 IU / kg,12, 24 and 40 IU on at least one of the measured variables. Specifically, nasal OT enhances the ability to use human communicative cues, induces positive expectations about neutral stimuli, and increases gaze both toward human eyes and to socially relevant stimuli. A number of exogenous OT studies showed differential effects on sex. Female dogs had greater responses to exogenous OT administration than males. Therefore, sex should be a variable to be considered in future studies. In sum, although the studies in this field are incipient, OT appears to be key in the interaction between dogs and humans since it participates in the interspecific bond, affiliative behaviors and socio-cognitive skills in domestic dogs.

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The aim of this study was to establish relationships between structural fat properties and sensory, physical and textural attributes of yeast-leavened laminated salty products. Refined bovine fat (MG1) and shortening (MG2), with a solid fat content (SFC) higher than 20% at temperature range of 15-35 °C were more viscous and less sensitive to temperature changes. The micrographs of dough|fat|dough sections corresponding to samples with MG1 and MG2 revealed a lower penetration of the fat sheet in the dough section due to the more entangled fat structures that did not allow a great flow throughout the dough layer. Consequently, the structure of laminated dough pieces made the systems highly resistant to deformation. The laminated dough pieces elaborated with these fats showed the highest increments in their height and maintained symmetry. Products with fat with least SFC and higher destructuration rate produced smoother laminated structures due to the presence of pores. While products with MG1 and MG2 showed tortuous images and complex structures, associated to layers and extended pores. MG1 and MG2 products were preferred (flavor and appearance) over those with MG3. The highest ranking samples in the acceptability analysis were symmetric, presented very flaky crusts and had a high level of lamination.

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Desde el 2012 se desarrolla en Córdoba una experiencia de formación preprofesional interdisciplinaria propiciada por el Departamento de Medicina Familiar (UNC). En el ámbito de consultorio, los estudiantes deben entrevistar y examinar al paciente para luego presentar la situación clínica a un tutor, quien orienta la resolución de la misma. El objetivo general de este trabajo es describir la percepción de los estudiantes sobre la “pre-consulta” como estrategia de enseñanza-aprendizaje en la práctica clínica, y los específicos son identificar facilitadores y obstaculizadores del aprendizaje y los aportes de la misma para la incorporación de componentes del Proceso Clínico Centrado en la Persona (PCCP). Se realizó un estudio cualitativo con 19 entrevistas semiestructuradas y un grupo focal. El contenido se analizó desde las teorías del aprendizaje. La pre-consulta se percibe como una estrategia que brinda aportes significativos al aprendizaje de la práctica clínica y motiva el auto aprendizaje. Facilitadores: constituir un desafío para el estudiante al confrontarse con sus propias habilidades y la interacción con el tutor docente. Obstaculizadores: incomodidad sentida por las interrupciones en la atención de los pacientes. La incorporación de componentes del PCCP es potenciado con la utilización de un instrumento de registro estructurado para las consultas. La pre-consulta es percibida como una metodología útil para el proceso enseñanza-aprendizaje en la práctica clínica. Es recomendable porque propicia el “saber hacer” en la atención integral de las personas.

Since 2012 an interdisciplinary experience of pre-professional practices has been developing in the city of Córdoba. Such practices are propitiated by the Department of Family Medicine (UNC) . The students must examine and interview the patient and then present the clinical situation to a tutor who guides its resolution. The primary aim of this study was to describe the perception of students about the pre-consultation as a teaching-learning strategy in clinical practice, and the secondary aims were to identify obstacles and facilitators in the learning process and its contributions in the incorporation of the Person-Centered Clinical Method (PCCP). A qualitative study was carried out, with 19 interviews and one focus group. Content analysis was done from learning theories. The preconsultation is perceived as a strategy that provides significant clinical practice learning and encourages self-learning. Facilitators: it poses a challenge to the student when he/she is confronted with their own skills and interaction with the teacher or tutor. Obstacles: interruptions in patient care discomfort. The incorporation of PCCP components is enhanced with the use of a structured instrument for recording the consultations. Pre-consultations are perceived as a useful method for the teachinglearning process in clinical practice. It is recommended as it encourages the know-how in the comprehensive care of people.

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The objective of this work was to investigate the contribution of α-amylase and amyloglucosidase to dough fermentation process and bread quality, as an alternative to reduce the negative effects caused by high damaged starch in flour. The dough properties during the proofing process were modified by higher damaged starch content. Higher damaged starch in flour resulted into breads with darker crusts and firmer crumbs. The enzymes reduced the negative influence of damaged starch, producing a positive effect on the maximum carbon dioxide pressure reached during fermentation and the carbon dioxide volume retained by dough. Incorporation of alpha-amylase reduced dimension ratio and crumb firmness attributes; however, progressive additions of this additive produced lower bread volume and red intensity, and higher crumb firmness. The amyloglucosidase additions produced higher bread volume and red intensity of the crust, and lower brightness crust and gas cell diameter. Incorporation of amyloglucosidase was beneficial in the presence of a suitable quantity of damaged starch. The results confirmed that the α-amylase and amyloglucosidase additions significantly improved bread quality. Incorporation of α-amylase and amyloglucosidase led to higher bread loaves and lower crumb firmness throughout the storage period, promoting a longer life of the finished product.

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BACKGROUND: During wheat milling, starch granules can experience mechanical damage, producing damaged starch. High levels of damaged starch modify the physicochemical properties of wheat flour, negatively affecting the dough behavior as well as the flour quality and cookie and bread making quality. The aim of this work was to evaluate the effect of α-amylase, maltogenic amylase and amyloglucosidase on dough rheology in order to propose alternatives to reduce the issues related to high levels of damaged starch. RESULTS: The dough with a high level of damaged starch became more viscous and resistant to deformations as well as less elastic and extensible. The soluble fraction of the doughs influenced the rheological behavior of the systems. The α-amylase and amyloglucosidase reduced the negative effects of high damaged starch contents, improving the dough rheological properties modified by damaged starch. The rheological behavior of dough with the higher damaged-starch content was related to a more open gluten network arrangement as a result of the large size of the swollen damaged starch granules. CONCLUSION: We can conclude that the dough rheological properties of systems with high damaged starch content changed positively as a result of enzyme action, particularly α-amylase and amyloglucosidase additions, allowing the use of these amylases and mixtures of them as corrective additives. Little information was reported about amyloglucosidase activity alone or combined with α-amylase. The combinations of these two enzymes are promising to minimize the negative effects caused by high levels of damaged starch on product quality. More research needs to be done on bread quality combining these two enzymes. © 2015 Society of Chemical Industry.

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Some beliefs seem to be more resilient to change and extinction than others. This paper argues that some of the strong beliefs held by humans have deep biological roots in our evolutionary past, and the neuronal pathways and structures that support them can be found in other species. This paper describes four basic universal criteria present in persistent beliefs: intuitibility, predictability, reliability and utility (IPRU). The paper argues that the study of belief as a modern scientific discipline will require consideration of the evolutionary context through which the neural pathways associated with belief formation, maintenance and endorsement have emerged. We also suggest that the study of religious belief has discouraged the adoption of an overarching framework for understanding our belief system in all its breadth. Our approach incorporates evolution-driven cognitive and affective biases, attachment mechanisms and reward expectation. Rather than operating as genuinely adaptive phenomena associated with evolutionary advantage, we suggest that belief systems emerge as a by-product of evolutionary pressures

Há crenças que parecem ser mais resilientes a mudanças e extinção do que outras. Este artigo argumenta que algumas das crenças humanas mais fortes têm raízes biológicas profundas em nosso passado evolutivo, e que vias e estruturas nervosas que as suportam podem ser encontradas em outra espécie. Este trabalho descreve quatro critérios universais básicos nas crenças persistentes: ser intuitiva, ser previsível, ser confiável e ser utilizável (IPRU). O trabalho argumenta que o estudo de crença como uma disciplina moderna demandará considerações sobre o contexto evolutivo, através do qual emergiram vias neurais associadas à formação, manutenção e apoio à crença. Também é sugerido que o estudo da crença religiosa tem desencorajado a adoção de um contexto abrangente para a compreensão de nosso sistema de crença em toda a sua profundidade. Abordagem aqui utilizada incorpora viés cognitivo movido pela evolução assim como viés afetivo, mecanismos de fixação e expectativas de recompensa. Sugerimos que os sistemas de crença emergiram como subproduto de pressões evolutivas, ao invés de operar como um processo genuinamente adaptativo associado a vantagens evolutivas

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The effect of protein composition and content on the characteristics and properties of laminated baked products has been studied for a long time. However, there are no flour quality parameters related to its suitability to produce yeast-leavened laminated salty baked products. The relationships among flour characteristics, laminated dough pieces and baked products were studied in order to establish flour quality parameters and help predict the quality of the products. Yeast-leavened salty laminated products made with hard wheat flour had better quality properties than the products made with soft wheat flour. Hydrophilic components and a high gluten network quality are responsible for the generation of a rigid structure and viscous dough. Consequently, during baking, the dough rises rather than extends laterally and does not experience any change in the expected shape. Among the analysed flour characteristics, glutenin macropolymer content, lactic acid and sodium carbonate solvent retention capacities together with dough viscosity and resistance to deformation were the variables which influenced the most the quality of yeast-leavened salty laminated products.

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Las expresiones emocionales tienen un papel fundamental en las interacciones de especies sociales, brindando información acerca del emisor, las características e importancia del estímulo o situación que desencadena tales interacciones, y también funcionan regulando los vínculos sociales. Los perros poseen notorias capacidades comunicativas hacia los humanos por lo que resulta interesante estudiar si estas habilidades se extienden al reconocimiento de las expresiones emocionales. Se han realizado diversas investigaciones acerca del reconocimiento de expresiones emocionales humanas en perros exponiéndolos a una situación representada por personas durante la evaluación, así como mediante el uso de imágenes, videos y grabaciones. El análisis de las evidencias permite concluir que los perros podrían distinguir entre distintas emociones humanas ya sea en presencia de modelos en vivo o mediante la observación de imágenes y modulan su conducta conforme esta discriminación, así como también pueden utilizar esta información como clave en la resolución de problemas. Sin embargo, aún no están claros los mecanismos que subyacen a estas habilidades.

Emotional expressions play a critical role in the interactions among individuals, particularly, in social species. They provide information about the sender and the characteristics and importance of the triggering stimulus or situation, also regulating social ties. Dogs have notorious communication skills towards humans, which makes the study of their ability to recognize human emotional expressions an interesting endeavor. There have been several studies in which dogs have been tested using real people in an experimental situation as well as images, video and audio recordings of people's expressions. The evidence suggests that dogs can discriminate between different human emotions either in the presence of live models or by looking at images. This type of information has been shown to modulate their behavior and to be used as cues to solve problems. However, the mechanisms underlying these abilities are not fully understood yet.

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Las expresiones emocionales tienen un papel fundamental en las interacciones de especies sociales, brindando información acerca del emisor, las características e importancia del estímulo o situación que desencadena tales interacciones, y también funcionan regulando los vínculos sociales. Los perros poseen notorias capacidades comunicativas hacia los humanos por lo que resulta interesante estudiar si estas habilidades se extienden al reconocimiento de las expresiones emocionales. Se han realizado diversas investigaciones acerca del reconocimiento de expresiones emocionales humanas en perros exponiéndolos a una situación representada por personas durante la evaluación, así como mediante el uso de imágenes, videos y grabaciones. El análisis de las evidencias permite concluir que los perros podrían distinguir entre distintas emociones humanas ya sea en presencia de modelos en vivo o mediante la observación de imágenes y modulan su conducta conforme esta discriminación, así como también pueden utilizar esta información como clave en la resolución de problemas. Sin embargo, aún no están claros los mecanismos que subyacen a estas habilidades.(AU)

Emotional expressions play a critical role in the interactions among individuals, particularly, in social species. They provide information about the sender and the characteristics and importance of the triggering stimulus or situation, also regulating social ties. Dogs have notorious communication skills towards humans, which makes the study of their ability to recognize human emotional expressions an interesting endeavor. There have been several studies in which dogs have been tested using real people in an experimental situation as well as images, video and audio recordings of people's expressions. The evidence suggests that dogs can discriminate between different human emotions either in the presence of live models or by looking at images. This type of information has been shown to modulate their behavior and to be used as cues to solve problems. However, the mechanisms underlying these abilities are not fully understood yet.(AU)

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