The articles have been scanned in colour with a HP Scanjet 5590; 300dpi. Adobe Acrobat XI Pro was used to OCR the text and also for the merging and conversion to the final presentation PDF-format. | 1. The consumption of lucerne hay and water by merino sheep has been recorded in two separate but identically concluded experiments under the following conditions: (i) Both food and water given ad lib. (ii) Water restricted to 2 litres, food ad lib. (iii) Food restricted to 0.6 Kg. water ad lib. 2. A highly significant positive correlation was found between the amounts of hay and water consumed when both were offered ad lib. 3. A highly significant positive correlation was also found between the amount of water consumed and the maximum atmospheric temperature for the day. This coefficient was enhanced by feeding a fixed amount of hay in the first experiment but not in the second. 4 . No direct correlation could be shown between the hay consumption and atmospheric temperature when water supply was unrestricted. In the first experiment a highly significant negative correlation was found between these two factors when a fixed amount of water was given, but this could not be confirmed in the second experiment. 5. Urine was collected from representative animals from each group. It was found that the animals on a restricted water supply maintained a low water to food ratio by passing small amounts of highly concentrated urine (urea up to 8.1 gm. per 100 c.c.). Marked variations were found between individual sheep receiving both hay and water ad lib. in respect of volume and concentration of urine.

Relation between the thermodynamic parameters obtained from water sorption isotherms and the degree of reduction in the glass transition temperature (Tg), accompanied by water sorption, was quantitatively studied. Two well-known glassy food materials namely, wheat gluten and maltodextrin were used as samples. The difference between the chemical potential of water in a solution and that of pure water (), the difference between the chemical potential of solid in a solution and that of a pure solid (), and the change in the integral Gibbs free energy () were obtained by analyzing the water sorption isotherms using solution thermodynamics. The parameter correlated well with ΔTg (≡Tg − Tg₀; where Tg₀ is the glass transition temperature of dry material), which had been taken to be an index of plasticizing effect. This indicates that plasticizing effect of water on foods can be evaluated through the parameter .

The aim of this study is to use ComBase to determine the relative effects of temperature, pH, and water activity in the inactivation rates of Salmonella enterica in a range of foods. This is performed to determine whether any of the above factors have a dominant effect on survival. The inactivation rates of Salmonella were obtained from original raw data in the ComBase browser and from complete ComBase data for Salmonella. A total of 972 data of different types of food systems and data of individual types of food from ComBase were analysed. Over the range of 0–90°C, the z values calculated for the food data is 14°C. At 0–46°C relevant to intermediate moisture foods (IMF), the z values for the food data was 22°C, indicating a moderate effect of temperature. The z value for inactivation at 47–90°C was 11°C, indicating that temperature has an important effect on survival. This study shows that the effect of temperature is clearer at high temperatures than in the low temperature region. It suggests that the inactivation of Salmonella in food systems is slightly dominated by temperature and that the pH and aw levels appear to be less influential.

Water management studies often overlook community diversity, different stakeholders’ values, and frames to claim water rights. Using a political-ecology approach, this article examines an irrigation system in Ecuador’s highlands via Fraser’s principles of justice (recognition, representation, redistribution). Large flower companies and indigenous smallholders frame their arguments differently to legitimize water allocation claims. Framing is effective when it resonates with other stakeholders’ values. Some unexpected findings are explained: most of the water is still used by large companies since communities took control; rules regarding water use differ greatly among sectors in the system; and small flower producers have been appearing recently.

Trabajo presentado a la VII Conferencia Internacional sobre Microbiología Ambiental, Industrial y Aplicada (BioMicroWorld), celebrada en Madrid del 18 al 20 de octubre de 2017. | Peer reviewed

Most of the poorest people live in rural areas worldwide, characterized by uncertainrainfall, low levels of input use, and low returns to land and labor. Farmers in theserisky production environments often face drought that interacts with many otheragronomic stresses to reduce yields and push them deeper into poverty and hunger.The primary objective of this paper is to estimate the effects that have resulted fromthe adoption of drought-tolerant rice. Food security and water shortage are twomajor challenges for China. Rice is a staple food for most Chinese people and hasplayed an important role in ensuring food security in China. This paper assesses theimpacts of Hanyou 3, one of the drought-tolerant rice varieties that have beenreleased to farmers’ fields already in China, on water use and rice production. Theresults indicated that the rice farmers gave less irrigation to DT variety as comparedto non-DT variety, saving about 30-40% of water over non-DT variety. It is also foundthat the DT rice variety in China yielded as much as existing high-yielding varietiesunder normal or high rainfall conditions.

Water management studies often overlook community diversity, different stakeholders’ values, and frames to claim water rights. Using a political-ecology approach, this article examines an irrigation system in Ecuador’s highlands via Fraser’s principles of justice (recognition, representation, redistribution). Large flower companies and indigenous smallholders frame their arguments differently to legitimize water allocation claims. Framing is effective when it resonates with other stakeholders’ values. Some unexpected findings are explained: most of the water is still used by large companies since communities took control; rules regarding water use differ greatly among sectors in the system; and small flower producers have been appearing recently.

El agua electrolizada neutra (AEN) ha mostrado gran capacidad para la inactivación de microorganismos relevantes en alimentos. En este proyecto se evaluó la eficiencia del AEN para inactivar Salmonella y alargar la vida útil del queso Oaxaca y la jícama cortada; así como su efecto sobre los principales componentes de los alimentos con la posible formación de compuestos tóxicos. Con la exposición a AEN (56 ppm), Salmonella inoculada en la superficie del queso Oaxaca y trozos de jícama se redujo 0.85 y 1.25 Log UFC/porción, respectivamente. En las bacterias lácticas (BAL) naturalmente presentes en jícama se logró una inactivación de ~ 0.8 Log UFC/porción empleando AEN a 35 y 56 ppm; mientras que en queso Oaxaca se obtuvo una reducción máxima de 0.3 Log UFC/ml cuando se aplicó AEN a 35 ppm. Alargar el tiempo de exposición de 5 a 10 minutos, no mejoró el efecto antimicrobiano sobre Salmonella, ni sobre las BAL. El efecto antimicrobiano del AEN fue similar en todos los casos a una solución de hipoclorito en concentración equivalente, pero el AEN muestra mayor capacidad para conservar su actividad en presencia de materia orgánica. En jícama expuesta a AEN por 5 y 10 minutos no se detectó la formación de hidroperóxidos, mientras que en queso sumergido por 10 min se generaron estos compuestos en 0.4 ppm; en todos los casos la concentración de hidroperóxidos fue menor que en el alimento expuesto a cloro. Cambios en el perfil electroforético de las proteínas solubles del queso sólo se observaron cuando el queso se expuso a AEN por 10 min. La aplicación de AEN (6 y 35 ppm) no marcó una diferencia en las características de color del queso, ni en el comportamiento de las BAL durante el almacenamiento tanto a 30, como a 4°C; sin embargo, se observó un efecto de inhibición de la producción de hidroperóxidos en ambas temperaturas. La aplicación de AEN (6 y 35 ppm) sobre jícama cortada retrasó el deterioro aproximadamente 4 días en el almacenamiento a 4°C, sin cambios en la textura del alimento. La aplicación de AEN a queso y jícama muestra potencial para ser usada como una estrategia complementaria a las prácticas sanitarias en el control de la inocuidad y la vida útil de estos alimentos. | Neutral electrolyzed water (NEW) has shown good capacity for the inactivation of relevant microorganisms in food. In this project, the efficiency of NEW to inactivate Salmonella and to extend shelflife of Oaxaca cheese and cut jicama was evaluated; as well as its effect on toxic productos formation due to interaction with main compounds. With NEW exposition (56ppm), Salmonella on the surface of the Oaxaca cheese and jicama pieces was reduced 0.84 and 1.25 Log CFU/portion, respectively. A reduction of ~ 0.8 Log CFU/portion in lactic acid bacteria (LAB) naturally present in jicama was achieved employing NEW at 35 and 56 ppm; while only a maximum reduction of 0.3 Log CFU/ml was obtained when NEW at 35 ppm was applied. Extending exposure time from 5 to 10 min did not improve the antimicrobial effect. The antimicrobial effect of NEW was similar to a solution of a chloride solution at equivalent concentration in all cases, but NEW showed better capacity to preserve its activity in the presence of organic matter. Hydroperoxides formation was not detected in jicama exposed to NEW for 5 and 10 minutes, while these compounds were generated at 0.4 ppm in cheese immersed for 10 minutes; but in all cases, it was less than hidroperoxide concentration in food exposed to chloride solution. Changes in the electrophoretic profile of soluble proteins of cheese were only observed when the food was exposed to NEW for 10 minutes. NEW application (6 and 35 ppm) did not make a difference in the color characteristics of the cheese, nor in the behavior of the BAL during storage both at 30 and 4 ºC; nevertheless, an inhibition effect was observed in the production of hydroperoxides in both temperatures. The application of NEW (6 and 35 ppm) on cut jicama slowed the spoilage for approximately 4 days at 4ºC storage, without changes in food texture The application of NEW on cheese and jicama shows potential to be used as a complementary strategy to sanitarian practices within food safety control system and its shelflife.

Because many common foods are emulsions (mayonnaise, coffee creamers, salad dressing, etc.), a better understanding of lipid oxidation mechanisms in these systems is crucial for the formulation, production, and storage of the relevant consumer products. A research body has focused on the microstructural and oxidative stability of protein-stabilized oil-in-water emulsions that are structurally similar to innovative products that have been recently developed by the food industry (e.g., non-dairy creams, vegetable fat spreads, etc.) This review presents recent findings about the factors that determine the development of lipid oxidation in emulsions where proteins constitute the stabilizing interface. Emphasis is given to “endogenous” factors, such as those of compositional (e.g., protein/lipid phases, pH, presence of transition metals) or processing (e.g., temperature, droplet size) nature. Improved knowledge of the conditions that favor the oxidative protection of protein in emulsions can lead to their optimized use as food ingredients and thereby improve the organoleptic and nutritional value of the related products.

In a context of future population increase and intensification of water cycle by climate change, water demand for irrigation is projected to double. However, freshwater resources have been degraded the last decades especially in rivers via fragmentation, dam contraction and pollution. Flow alteration and degradation lead to 80% of freshwater ecosystem species loss. In this thesis, a robust and reliable Environmental Flow (EF) method was developed for global scale: the Variable Monthly Flow (VMF) method. This method allowed estimating EF deficit at global scale including its origin, timing, frequency and magnitude. By setting EFRs as priority user in a global vegetation and hydrological model (LPJmL), irrigation loss due to EFRs implementation were assessed at 30% leading to 5% global calorie loss. To maintain water allocation to humans and ecosystems under global change, food imports would require to increase by 15% especially from Latin America to South of Asia.