Browsing by Author "Lopez, Francisco"

Now showing 1 - 12 of 12
  • Thumbnail Image
    Item
    A novel surgical approach to slow-transit constipation: Report of two cases
    (LIPPINCOTT WILLIAMS & WILKINS, 2008) Pinedo, George; Leon, Francisca; Molina, Maria Elena; Soto, Gonzalo; Lopez, Francisco; Zuniga, Alvaro
    INTRODUCTION: Slow-transit constipation after proper diagnosis and extensive medical therapy may have a surgical solution. Total abdominal colectomy and ileorectal anastomosis, at our institution, is the surgical procedure of choice. Nonetheless, patients may reject this alternative because of morbidity.
  • Thumbnail Image
    Item
    Aroma profile design of wine spirits: Multi-objective optimization using response surface methodology
    (2018) Matias-Guiu, Pau; Rodriguez-Bencomoa, Juan Jose; Pérez C., José Ricardo; Lopez, Francisco
  • Thumbnail Image
    Item
    Aromatic Characterization of Pot Distilled Kiwi Spirits
    (AMER CHEMICAL SOC, 2012) Lopez Vazquez, Cristina; Garcia Llobodanin, Laura; Ricardo Perez Correa, Jose; Lopez, Francisco; Blanco, Pilar; Orriols, Ignacio
    This study contributes fundamental knowledge that will help to develop a distillate of kiwi wine, made from kiwis of the Hayward variety grown in the southwest of Galicia (Spain). Two yeast strains, L1 (Saccharomyces cerevisiae ALB-6 from the EVEGA yeast collection) and L2 (S. cerevisiae Uvaferm BDX from Lallemand) were assessed to obtain a highly aromatic distillate. The kiwi spirits obtained were compared with other fruit spirits, in terms of higher alcohols, minor alcohols, monoterpenols, and other minor compounds, which are relevant in determining the quality and taste of the kiwi spirits. It was found that the kiwi juice fermented with yeast L1 produced a more aromatic distillate. In addition, kiwi distillates produced with both yeasts had the same ratio of trans-3-hexen-1-ol and cis-3-hexen-1-ol, which is lower than that found in other fruit distillates.
  • Thumbnail Image
    Item
    Burying the Highway : the Social Valuation of Community Severance and Amenity
    (2015) Grisolia, Jose M.; Lopez, Francisco; Ortúzar Salas, Juan de Dios
  • Thumbnail Image
    Item
    Design of optimal wine distillation recipes using multi-criteria decision-making techniques
    (2021) Luna, Ricardo; Lopez, Francisco; Perez Correa, Jose Ricardo
  • No Thumbnail Available
    Item
    Engineering Applied to the Wine Fermentation Industry
    (2013) Lopez, Francisco; Urbina, Alejandra Urtubia; Perez Correa, Jose Ricardo
  • Thumbnail Image
    Item
    Increasing the acceptability of a congestion charging scheme
    (2015) Grisolia, Jose M.; Lopez, Francisco; Ortúzar Salas, Juan de Dios; CEDEUS (Chile)
  • No Thumbnail Available
    Item
    Laparoscopic total colectomy for colonic inertia: surgical and functional results
    (2009) Pinedo, George; Jose Zarate, Alejandro; Garcia, Eduardo; Elena Molina, Maria; Lopez, Francisco; Zuniga, Alvaro
    Total colectomy is the surgery of choice for colonic inertia (CI) when medical treatment has failed. Laparoscopic total colectomy has demonstrated to be a feasible technique.
  • No Thumbnail Available
    Item
    Novel protein stabilization in white wine: A study on thermally treated zirconia-alumina composites
    (2024) Silva-Barbieri, Daniela; Escalona, Nestor; Salazar, Fernando N.; Lopez, Francisco; Perez-Correa, Jose R.
    A major concern for wineries is haze formation in white wines due to protein instability. Despite its prevalent use, the conventional bentonite method has shortcomings, including potential alteration of color and aroma, slow processing times, and notable wine wastage. Zirconium oxide (ZrO2) effectively removes proteins without affecting wine characteristics. However, producing cost-effective ZrO2 materials with efficient protein removal capabilities poses a significant challenge. This research aims to assess the viability of designing a porous material impregnated with zirconia to remove turbidity-causing proteins effectively. For this purpose, the support material alone (Al2O3) and the zirconia-impregnated support (ZrO2/Al2O3) were subjected to different calcination temperatures. It was observed that high-temperature treatments (750 degrees C) enhanced wine stability and protein adsorption capacity. The optimal adsorbent achieved a notable reduction in turbidity, decreasing the Delta NTU from 42 to 18, alongside a significant 44 % reduction in the total protein content, particularly affecting proteins in the molecular weight range of 10 to 70 kDa. This result is attributed to modifying the textural properties of ZrO2/ Al2O3, characterized by the reduction of acidic sites, augmented pore diameters from 4.81 to 7.74 nm, and the emergence of zirconia clusters across the surface of the porous support. In summary, this study presents the first application of zirconia on the alumina support surface for protein stabilization in white wine. Combining ZrO2/ Al2O3 and a high-temperature treatment emerges as a promising, cost-efficient, and environmentally sustainable strategy for protein removal in white wine.
  • Thumbnail Image
    Item
    Sea urchin: From plague to market opportunity
    (ELSEVIER SCI LTD, 2012) Grisolia, Jose M.; Lopez, Francisco; de Dios Ortuzar, Juan
    The coast line of the Canary Islands (Spain) has suffered from a plague of Diadema antillarum (sea urchin) over the last decades. This has attracted the attention of local authorities since it is becoming a serious environmental problem. We set out to analyse the potential market for sea urchin meat in this region, where this species is not subject to commercial exploitation and it is relatively unknown. The paper uses data from a sample of volunteers who were interviewed before and after tasting different dishes cooked with sea urchin. We applied discrete choice models considering that answers before and after experiencing this food belonged to different types of data: this is a mixed data approach in the state of practice. Our main conclusion is that there is indeed a market niche for having specialised restaurants serving sea urchin as a delicacy food. (C) 2012 Elsevier Ltd. All rights reserved.
  • Thumbnail Image
    Item
    The lack of reproducibility of different distillation techniques and its impact on pear spirit composition
    (WILEY, 2011) Garcia Llobodanin, Laura; Roca, Jordi; Ramon Lopez, Jose; Ricardo Perez Correa, Jose; Lopez, Francisco
    We analysed the impact of operation variability on the composition of pear spirits obtained with a Charentais alembic and a packed distillation column. Lack of reproducibility significantly affected the spirits' compositions, with batch distillation columns more difficult to operate reproducibly vs. traditional alembics. The composition of column distilled spirits differed more in esters, such as ethyl octanoate, ethyl decanoate and ethyl palmitate. In turn, alembic spirit compositions differed more in acetaldehyde and acetal. Moreover, column distilled spirits contained four times more esters, 20% more higher alcohols, 40% less acetaldehyde and 10% less methanol than alembic spirits. Spirits distilled with a rectification column were more concentrated in ethanol than alembic distilled spirits, although both distillation systems recovered the same amount of ethanol in the heart fraction.
  • Thumbnail Image
    Item
    The Volume of Lactated Ringer's Solution Required to Maintain Preload and Cardiac Index During Open and Laparoscopic Surgery
    (LIPPINCOTT WILLIAMS & WILKINS, 2009) Concha, Mario R.; Mertz, Veronica F.; Cortinez, Luis I.; Gonzalez, Katya A.; Butte, Jean M.; Lopez, Francisco; Pinedo, George; Zuniga, Alvaro
    BACKGROUND: Recent studies have emphasized the importance of perioperative fluid restriction. However, fluid restriction regimens may increase the likelihood of insufficient perioperative fluid administration or may result in excess intravascular crystalloid replacement. We postulate that the use of transesophageal echocardiography may reduce the amount of crystalloid administered during open and laparoscopic colorectal surgery.