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An ergodic theorem for permanents of oblong matrices
(2016) Da Silva Bochi, Jairo; Iommi Echeverría, Godofredo; Ponce Acevedo, Mario
We forma sequence of oblong matrices by evaluating an integrable vector-valued function along the orbit of an ergodic dynamical system. We obtain an almost sure asymptotic result for the permanents of those matrices. We also give an application to symmetric means.
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Irradiation kills microbes: can it do anything harmful to the food?
(Academic Press, 2020) Pedreschi, Franco; Mariotti Celis, María Salomé
Food irradiation is an efficient technology that can be used to ensure food safety by eliminating insects and pathogens to prolong the shelf life, among others. In most of the cases, the process could be applied to fresh or frozen products without affecting the nutritional value and sensory quality of treated foods. The scientific records about food irradiation confirm with a high degree of assurance that foods and food ingredients treated using this method are safe and fit for human consumption. Besides, irradiation can induce certain alterations that can modify both the chemical composition and the nutritional value of foods. These changes depend on the food composition, the irradiation dose, and factors such as temperature and presence or absence of oxygen in the irradiating environment. Currently, food irradiation is approved in more than 60 countries, and there has been a notable growth in production and trade of irradiated foods since 2010.
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What’s Behind Her Smile? Health, Looks, and Self-Esteem
(American Economic Association, 2024) Gallego Yañez, Francisco Antonio; Larroulet Philippi, Cristian; Repetto Lisboa, Andrea
This paper examines how improving dental health affects economic, social, and psychological outcomes. In a randomized experiment, we provide a low-income group free dental care, including prostheses, and find significant and persistent impacts on men’s and women’s dental and self-perceived mental health. For women, treatment generates improvement in self-esteem, a higher likelihood of smiling when photographed, short-run improvements in employment and earnings, and improvement in partner interactions. We find no impact for men in these dimensions. Heterogeneity analyses suggest that treatment effects on labor market outcomes are larger for women with more severe visible dental issues at baseline.
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Production of contaminants during thermal processing in both industrial and home preparation of foods
(Elsevier, 2022) Pedreschi, Franco; Mariotti Cellis, María Salomé
The problem of processing contaminants is now one of the most challenging issues the food industry needs to address. Heat processing contaminants may be defined as substances that are produced in a food when it is cooked or processed, and they are not present or present at much lower concentrations in the raw, unprocessed food. These heat toxic compounds and undesirable either because they have an adverse effect on product quality or because they are potentially harmful. It is important to highlight that Maillard Reaction (Mr) is the most important chemical reaction occurring during food processing at high temperature unit operations since it is crucial for the development of attractive sensory food attributes of the final products, improving their digestibility, ensuring microbial safety, and developing flavor and taste to name just three. On the other hand, Mr has shown that heating of starchy and protein food matrixes can generate various kinds of potentially toxic compounds (PTCs). Consequently, PTCs could be mitigated by favoring the processing conditions under which Mr is inhibited and/or reducing the PTC crucial precursors in raw food materials before being heated at high temperature unit operations such as frying, extrusion, roasting, grilling, baking, and among others. Mr also plays a crucial role in the heat formation of some PCTs such as acrylamide (AA), furan, 5-hydroxymethylfurfural (HMF), and heterocyclic amines (HAs) either in starchy and/or protein food matrixes processed by excessive heating. In this chapter, we will present some of the most important PTCs in foods such as AA, furan, HMF, and HAs. We will show you some mitigation strategies for PTCs considering the following issues: (1) raw materials and precursor contents specific for the formation of one or more PCTs, (2) heating processing conditions, and (3) mecanism(s) of PTC formation under specific conditions. This information will help you to generate foods heated at high processing temperatures while minimizing PCT formation and preserving the quality attributes of the desired food product. In this way, we will contribute in reducing the exposure of consumers to dietary PCTs.