Villa del Carmen, Uruguay
Villa del Carmen, Uruguay

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Agency: European Commission | Branch: FP7 | Program: CSA | Phase: ICT-2007.9.2 | Award Amount: 568.32K | Year: 2008

PRO-IDEAL aims to promote the ICT programme in Argentina, Brazil (Sao Paulo southwards), Chile and Uruguay. These countries were selected because they represent a) powerful emerging economies on the subcontinent, b) have a similar social and industrial level of development, and thus c) are valuable potential partners for Europe.\nPRO-IDEAL plans a series of activities that are geared at improving the overall performance of the countries research community in the ICT programme. The main activities consist in:\n* Coaching courses to coach the coaches: This allows active knowledge transfer that creates a multiplying effect in the target region. The trained coaches will, in turn, act as Project Angels for their region.\n* Organising awareness raising and coaching events for potential partners in ICT projects, three in each target country, linked to open calls.\n* Reinforce the ICT policy dialogue with key stakeholders.\nThese efforts will be supported by the PRO-IDEAL ICT promotion platform, an on-line tool based on the Web 2.0 paradigm of knowledge sharing comprising:\n* an ICT Wiki providing easy access to information,\n* Blogs displaying coaching modules for self-learning,\n* news feeds on events, calls, etc.\nThe platform will be a free, permanent source of information and communication tool that will be sustained beyond project duration by its user community.\nThe above activities are carried out by an experienced partnership that has a proven track record in successful international projects: INMARK from Spain will co-ordinate the consortium; the European Multimedia Forum disposes of the network in the ICT sector and takes care of the dissemination strategy as well as the Web 2.0 tool; the partners in the target countries will act as hub implementing the promotion activities at local level, using their established networks covering academic and industrial research communities, and public institutions.


Capra G.,Instituto Nacional Of Investigacion Agropecuaria Inia | Martinez R.,Catholic University of Uruguay | Fradiletti F.,Instituto Nacional Of Investigacion Agropecuaria Inia | Cozzano S.,Catholic University of Uruguay | And 3 more authors.
World Rabbit Science | Year: 2013

The aim of this study was to evaluate production performance, carcass characteristics and nutritive value of meat of rabbits reared under the 2 prevailing feeding strategies iiji Uruguay. One week after weaning, 96 purebred V line rabbits were randomly distributed between 2 treatments: (T1) commercial pelleted food ad libitum and (T2) commercial pelleted food ad libitum plus fresh alfalfa ad libitum. Each treatment included 12 cages containing 4 individuals each (2 males and 2 females). Growth performance characteristics (live weight evolution, commercial food consumption and food/gain ratio) were evaluated. The consumption of alfalfa was not measured. Rabbits were slaughtered at a live weight of 2500 g and carcass characteristics were evaluated. Samples of meat and dissectible fat were analysed to determine intramuscular fat content at muscle L. dorsi, dissectible fat and intramuscular fat composition, minerals (Zn, Fe, Mg and Na), vitamin E and purines. Sensory evaluations were conducted to assess the effect of treatments on the consumer's perception of differences and the existence of attributes determining preferences. Differences between treatments were significant for total commercial food intake (23356 vs: 20930 g/cage; P<0.001) and feed conversion ratio (3.82 vs. 3.41; P<0.01) for T1 and T2 respectively. No significant differences were found in average daily gain, age at slaughter and carcass characteristics. There were no significant differences in the intramuscular fat content. The fatty acid composition of dissectible and intramuscular fat was affected by the inclusion of alfalfa in the diet increasing the linolenic acid content (1.82 vs. 3.28% and 2.29 vs. 5.15% for T1 and T2 at intramuscular and dissectible fat, respectively; P<0.001), and improving the n-6/n-3 relationship (8.60 vs. 5.82 and 11.58 vs. 5.64 for T1 and T2 at intramuscular and dissectible fat, respectively; P<0.001). There were no significant differences in vitamin E, Fe or Zn content between treatments, but differences were significant in Mg (22.5 vs. 24.4 mg/100 g for T1 and T2; P<0.05) and Na (44.1 vs. 48.2 mg/100 g; P<0.05). In the sensory evaluation, panellists significantly perceived differences between treatments with 95% confidence. © WRSA, UPV, 2003.


Ferrari G.,Laboratorio Tecnologico del Uruguay LATU | del Carmen Perez M.,Phytoplankton Consultant | Dabezies M.,Laboratorio Tecnologico del Uruguay LATU | Miguez D.,Laboratorio Tecnologico del Uruguay LATU | Saizar C.,Laboratorio Tecnologico del Uruguay LATU
Fottea | Year: 2011

The Uruguay River is the second most important river in the Río de la Plata Basin. Taxonomical composition, abundance and distribution of cyanobacteria collected at nine sampling stations in the Lower Uruguay River (Uruguay) were analyzed seasonally from 2006 to 2009. A total of 24 taxa were identified, including 13 Chroococcales, 4 Oscillatoriales and 7 Nostocales species. The genera Dolichospermum and Microcystis presented the highest number of species among the planktic water bloom-forming cyanobacteria. The highest densities of cyanobacteria were recorded in summer during a bloom, with 6.2×106 cells.ml-1, and the most abundant species were Microcystis aeruginosa and Dolichospermum cf. pseudocompactum. In this case, the toxicity analyses by HPLC did not indicate the presence of microcystin-LR. Phytoplankton growth in the Uruguay River was found not to be nutrient-limited. The high correlation of cyanobacteria densities with nitrogen and phosphorous compounds is directly related to changes in flow. Cyanobacteria densities increased with summer high temperatures in low flow conditions. The ANOSIM analysis showed no significant differences between zones and sampling sites, but there were temporal significant differences in relation to seasonal samplings. Radiocystis fernandoi Komárek et Komarková-Legnerová was recorded for the first time in Uruguay and Dolichospermum cf. pseudocompactum (Watanabe) Wackl in et al. was recorded for the first time in South America. © Czech Phycological Society (2011).


Curutchet A.,Laboratorio Tecnologico del Uruguay LATU | Dellacassa E.,University of the Republic of Uruguay | Ringuelet J.A.,National University of La Plata | Chaves A.R.,CONICET | And 2 more authors.
Food Chemistry | Year: 2014

The effect of storage time on quality attributes of refrigerated fresh-cut mints (Mentha × piperita and M. spicata) was studied. Atmosphere composition, respiratory activity, weight loss, surface colour, total chlorophyll, carotenoids, browning potential, total phenols, flavonoids, radical-scavenging activity, ascorbic acid and essential oil yield and composition were analysed. Respiratory activity of peppermint and spearmint samples diminished moderately (42% and 28%, respectively) after 21 days at 0 °C. A slight modification of the internal atmosphere was achieved. Surface colour, chlorophyll, carotenoid and antioxidant compounds remained almost constant. The yield of essential oil did not change or it showed an apparent increase after 21 days at 0 °C, depending on plant growth stage. The characteristic flavour components of peppermint (menthone and menthol) increased, while the contents of the main constituents of spearmint essential oil showed minor variations after storage. The conditions assayed for packaging and storing fresh-cut mints were adequate to achieve a relatively long shelf life and they retained their antioxidant properties. © 2013 Elsevier Ltd.


Kozlikova-Zapomelova E.,Academy of Sciences of the Czech Republic | Kozlikova-Zapomelova E.,University of South Bohemia | Ferrari G.,Laboratorio Tecnologico del Uruguay LATU | Del Carmen Perez M.,Montevideo
Fottea | Year: 2016

Massive cyanobacterial blooms frequently occur in the Uruguay River, one of the largest rivers in South America. A heterocytous morphospecies of unique morphology has been repeatedly observed in the river since 2006 in rather high abundances. This morphospecies was preliminarily reported as Anabaena spiroides and Dolichospermum cf. pseudocompactum, but its morphology does not fully correspond with the description of these species, neither with definitions of any Dolichospermum species described so far. A clonal strain designated "strain7" was isolated in 2010 from the Lower Uruguay River and thoroughly characterised from morphological and phylogenetic points of view. An establishment of D. uruguayense spec. nov. was proposed. © Czech Phycological Society (2016).


Cateto C.A.,Polytechnic Institute of Bragança | Cateto C.A.,University of Porto | Cateto C.A.,CNRS Structural Engineering | Barreiro M.F.,Polytechnic Institute of Bragança | And 6 more authors.
Journal of Cellular Plastics | Year: 2014

Rigid polyurethane (RPU) foams have been synthesized using lignin-based polyols obtained by oxypropylation of four distinct lignins (Alcell, Indulin AT, Curan 27-11P, and Sarkanda). Polyol formulations with two lignin/propylene oxide/catalyst content (L/PO/C) ratios were chosen (30/70/2 and 20/80/5). RPU foams have been prepared with a polyol component that incorporates the lignin-based one at contents ranging from 25 to 100%. A 100% commercial polyol-based (Lupranol® 3323) RPU foam was also prepared and used as the reference. RPU foams were characterized in terms of density, compressive modulus, and conductivity. Cell morphology and size estimation were accessed by scanning electron microscopy. Moreover, biodegradation of the Alcell- and Indulin AT-based foams was evaluated using respirometry tests in liquid and solid media. The Alcell- and Indulin AT-based polyols together with the 20/80/5 Curan 27-11P-based one led to RPU foams with properties quite similar to those of the reference homolog. Biodegradation seems to be, particularly, favored if using Indulin AT-based polyols mixed with Lupranol® 3323. © 2013 The Author(s).


Crosa M.J.,Laboratorio Tecnologico Del Uruguay LATU | Skerl V.,Laboratorio Tecnologico Del Uruguay LATU | Cadenazzi M.,Laboratorio Tecnologico Del Uruguay LATU | Olazabal L.,Laboratorio Tecnologico Del Uruguay LATU | And 3 more authors.
Food Chemistry | Year: 2014

In this study the effect of vacuum frying (VF) and traditional frying (TF) on oil degradation, fatty acid composition and alpha-tocopherol content was investigated. Two different refined sunflower oils were used: sunflower oil with high oleic acid content (HOSO) and sunflower oil with synthetic antioxidant (tertiary-butylhydroquinone) (TBHQ-SO). Oil degradation was monitored by measuring the free acidity (FFA), peroxide (PV), p-anisidine (p-AV),) total polar compounds (TPC) and oxidative stability (OE). Oils samples were taken every 4 h of frying during 10 consecutive days. Values of FFA, p-AV, TPC using TBHQ-SO with traditional frying were (0.201, 207.0, 25.0) significantly higher than the obtained values with vacuum frying (0.073, 25.8, 11.2). The same parameters by using HOSO were (0.327, 82.0, 21.9) with traditional frying and (0.099, 33.3, 6.4) with vacuum frying. The EO was 2.44 and 7.95 with TBHQ-SO traditional and vacuum frying respectively, and with for HOSO 0.65 and 2.67, respectively. The polyunsaturated fatty acids percentage decreased in all treatments except in TBHQ-SOv. The alpha-tocopherol content decreased in all treatments at different rates. At the end of the frying processes the percentages of alpha-tocopherol reduction were TBHQ-SOv (4.90%), TBHQ-SOt (53.62%), HOSOv (96.87%), HOSOt (99.76%). © 2013 Elsevier Ltd. All rights reserved.


PubMed | Laboratorio Tecnologico del Uruguay LATU
Type: | Journal: Food chemistry | Year: 2013

In this study the effect of vacuum frying (VF) and traditional frying (TF) on oil degradation, fatty acid composition and alpha-tocopherol content was investigated. Two different refined sunflower oils were used: sunflower oil with high oleic acid content (HOSO) and sunflower oil with synthetic antioxidant (tertiary-butylhydroquinone) (TBHQ-SO). Oil degradation was monitored by measuring the free acidity (FFA), peroxide (PV), p-anisidine (p-AV),) total polar compounds (TPC) and oxidative stability (OE). Oils samples were taken every 4h of frying during 10 consecutive days. Values of FFA, p-AV, TPC using TBHQ-SO with traditional frying were (0.201, 207.0, 25.0) significantly higher than the obtained values with vacuum frying (0.073, 25.8, 11.2). The same parameters by using HOSO were (0.327, 82.0, 21.9) with traditional frying and (0.099, 33.3, 6.4) with vacuum frying. The EO was 2.44 and 7.95 with TBHQ-SO traditional and vacuum frying respectively, and with for HOSO 0.65 and 2.67, respectively. The polyunsaturated fatty acids percentage decreased in all treatments except in TBHQ-SOv. The alpha-tocopherol content decreased in all treatments at different rates. At the end of the frying processes the percentages of alpha-tocopherol reduction were TBHQ-SOv (4.90%), TBHQ-SOt (53.62%), HOSOv (96.87%), HOSOt (99.76%).


PubMed | Laboratorio Tecnologico del Uruguay LATU
Type: | Journal: Food chemistry | Year: 2013

The effect of storage time on quality attributes of refrigerated fresh-cut mints (Menthapiperita and M. spicata) was studied. Atmosphere composition, respiratory activity, weight loss, surface colour, total chlorophyll, carotenoids, browning potential, total phenols, flavonoids, radical-scavenging activity, ascorbic acid and essential oil yield and composition were analysed. Respiratory activity of peppermint and spearmint samples diminished moderately (42% and 28%, respectively) after 21days at 0C. A slight modification of the internal atmosphere was achieved. Surface colour, chlorophyll, carotenoid and antioxidant compounds remained almost constant. The yield of essential oil did not change or it showed an apparent increase after 21days at 0C, depending on plant growth stage. The characteristic flavour components of peppermint (menthone and menthol) increased, while the contents of the main constituents of spearmint essential oil showed minor variations after storage. The conditions assayed for packaging and storing fresh-cut mints were adequate to achieve a relatively long shelf life and they retained their antioxidant properties.


PubMed | Laboratorio Tecnologico del Uruguay LATU
Type: Journal Article | Journal: Mycotoxin research | Year: 2013

Fumonisin-contaminated maize was used to study the effect of three cooking and food processing methods and residual contamination of the food product. Frying, autoclaving and extrusion were examined with naturally-contaminated maize meal, maize flour and sweet maize kernels, all at two fumonisin concentrations. High Pressure Liquid Chromatography determination of fumonisins B1 and B2 and hydrolized fumonisin B1 (AP1) were performed in unprocessed materials and at the end of the experimental runs. Reductions of fumonisins concentration in processed products were obtained for fried polenta and from one of the two runs of extruded maize batter. These reductions were consistent with previous studies of the thermal degradation of fumonisins. Autoclaving sweet maize kernels apparently resulted in reductions of fumonisin concentrations that were highly temperature dependent, but this needs further study. The unexpectedly large reduction in fumonisin concentrations in the extrusion processing of batter with high initial concentrations also needs further investigation. There was no evidence that AP1 was formed under any of the conditions tested.

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