Basque Culinary Center

Hyphal systems have been essential for the morphoanatomical characterization of basidiomes and mycelia of aphyllophoroid fungi for taxonomic purposes. They have also been shown to influence the consistency of basidiomes. Recent developments in areas such as mycelium composite production as sustainable materials have redirected scientists’ attention to these structures, particularly regarding their material resistance, where complex hyphal systems enhance the properties of these composites. Compounds such as farnesol and octenol trigger growth and differentiation processes in many fungal groups, and laccases have been proposed as enzymes involved in these processes, given their roles in the synthesis of cell wall pigments and other cell wall components. Given the easily quantifiable differences in hyphal knots and dimitic mycelium between Fuscoporia torulosa and Inocutis tamaricis, we employed them as models to study their responses to these compounds, thereby helping fill the knowledge gap in the modulation of macrofungal mycelial differentiation. A variable effect was observed on laccase induction, while radial growth was reduced by octenol by up to 83% in F. torulosa and 65% in I. tamaricis, and by farnesol by up to 80% in I. tamaricis, showing slight effects on F. torulosa. Reductions of up to 100% were observed in the combination of high doses of both chemicals.

This conceptual understanding article is part of a series where we explore the recognition and conversion between representations of the electric field concept; in this article, we present the vector field plot’s case. We conducted a study with higher education introductory and upper-division Physics students in a large private Mexican university, intending to learn how students recognize the electric field’s main characteristics in the vector field plot independently and as a source or target representation in conversion processes. We used the theory of registers of semiotic representations and a phenomenographic approach as a framework to analyze data. We explored students’ recognition and conversion abilities through interpretation and construction tasks. We found that the main difficulties of interpreting and constructing the vector field plot are related to the representation’s surface features, often delimited by physical considerations. In the interpretation tasks, this was observed as the interpretation of the physical symmetry, while in construction tasks, it was evident by the confinement of vectors and other associated difficulties. In conversion processes, we observed that there might be an interaction between the source and the target representation, which may result in difficulties in interpreting the vector field plot. We recommend that higher education introductory and upper-division electricity and magnetism instructors and physics education researchers be aware of the difficulties that some interpretation and construction tasks may present to students learning the electric field concept.

ObjectivesThis study addressed the consumption of ultra-processed foods (UPFs) formulated with excess of energy/fats/sugars (hence deemed as unhealthy) and factors associated with it in children and adolescents living in 5 Mediterranean countries participating to the DELICIOUS (UnDErstanding consumer food choices & promotion of healthy and sustainable Mediterranean diet and LIfestyle in Children and adolescents through behavIOUral change actionS) project.MethodsA total of 2011 parents of children and adolescents (6–17 years) participated in a survey exploring their children’s frequency consumption of unhealthy UPFs and demographic, eating, and lifestyle habits.ResultsMost children consumed unhealthy UPFs daily: higher intake was associated with being older and with obesity, as well as higher parental education and younger age. Children eating more frequently out of home and with a higher number of meals were also more likely to consume unhealthier UPF. Moreover, more screen time and a lower healthy lifestyle score were associated with higher unhealthy UPF consumption.Conclusionconsumption of unhealthy UPFs seems to be preeminent in children and adolescents living in the Mediterranean area and associated with an overall unhealthy lifestyle.

Climate change demands innovative and holistic approaches to urban design that address both the tangible and intangible challenges posed by a rapidly evolving environment. This article explores the necessity of a transdisciplinary approach to climate adaptation in urban spaces, emphasizing the integration of architecture, social innovation, more-than-human design, and multisensory analysis. We examine the current approaches and controversies of architectural and urban solutions to climate adaptation. Drawing on the state-of-the-art from key fields, we discuss the potential of Nature-based Solutions, co-creation practices, and multimodal design to create adaptive urban spaces that address the physical, emotional, and social needs of human and more-than-human inhabitants. The article reviews emerging frameworks and case studies, including climate shelters, biodiversity-inclusive design, and the integration of soundscapes and smellscapes, to demonstrate the importance of considering diverse perspectives and stakeholders. By synthesizing these findings, we propose an integrated design framework for climate adaptation that moves beyond traditional architectural approaches by overlapping intangible layers of social awareness, ecological diversity, and cultural sensitivity.

Background: Uterine sarcomas (US) are a rare heterogeneous group of malignancies which management remains challenging. Although elderly population is increasing, there is a lack of information about the special features of the disease in these patients. The objective of this study is to analyze the impact of age on the management and oncological outcomes of US. Methods: A retrospective multicenter study collected data from patients with US from January 2001 to December 2007. Data from patients diagnosed with adenosarcoma (AS), endometrial stromal sarcoma (ESS), leiomyosarcoma (LMS) and undifferentiated sarcoma were included and classified depending on age (cut-off point 70 years old). Overall survival (OS) and progression-free survival (PFS), as well as cancer-specific survival (CSS) were estimated using Kaplan-Meier method for both groups. Results: In total, 688 patients were included, of whom 122 (17.73%) were elderly. Median OS and CSS were 126 and 136 months for non-elderly patients and 115 months for both OS and CSS in elderly patients, respectively. No statistical differences in either OS or CSS were found between both groups. Incomplete cytoreduction and International Federation of Gynecology and Obstetrics (FIGO) stage at diagnosis were related to OS; however, no statistical differences were found between elderly and non-elderly patients in the stratified analysis when considering minimal residual disease (P=0.85) and gross residual disease (P=0.42). Conclusions: Age alone is not a contraindication for treatment with curative intention because. In addition, these elderly patients do not have a different CSS compared to younger patients so maximal surgical effort should be carried out.

Amazake is a traditional, sweet, non-alcoholic Japanese beverage typically produced through koji fermentation by the fungus Aspergillus oryzae. However, alternative microorganisms such as Bacillus amyloliquefaciens offer potential advantages and novel possibilities for producing similar fermented beverages. This study aimed to replicate the ancestral beverage of amazake by replacing A. oryzae (W-20) with B. amyloliquefaciens (NCIMB 12077) and comparing their fermentation processes and resulting products. Our results show that the production of amazake with B. amyloliquefaciens (ABA) is not only possible but also results in a beverage that is otherwise distinct from traditional amazake (AAO). Saccharification was achievable in ABA at higher temperatures than in AAO, albeit with lower reducing sugar and enzymatic activity values. Amino acids and organic acids were more abundant in AAO, with cysteine being uniquely present in AAO and shikimic acid only being present in ABA. The volatile aroma compound profiles differed between the two beverages, with AAO exhibiting a greater abundance of aldehydes, and ABA a greater abundance of ketones and alcohols. Interestingly, despite these compositional differences, the two beverages showed similar consumer panel acceptance rates. An analysis of their microbial communities revealed pronounced differences between the amazakes, as well as temporal changes in ABA but not in AAO. This study provides promising insights into harnessing the potential of B. amyloliquefaciens as the primary microorganism in the fermentation process of amazake-like beverages, marking an important advancement in the field of fermented low-alcohol beverage production, with possible applications in other fermented foods.

Over the last decades, the abandonment of traditional dietary patterns, such as the Mediterranean diet, represents an important threat for human health and environmental safeguard. The DELICIOUS project aims to promote healthy lifestyles among children and adolescents by implementing activities and tools to increase the adherence to the Mediterranean Diet with an attention to the environmental impacts of the diet. This study protocol describes the DELICIOUS project as a single-arm, uncontrolled behavioural intervention providing formal and non-formal education activities, development of new snacks and recipe reformulation, web/mobile app development, and physical activities to school children and adolescents in five European countries. The project aims to increase awareness of the nutritional benefits and the sustainability aspects of the Mediterranean Diet and to promote consumers’ empowerment through an online platform for sustainable and healthy meal planning in the school canteen.

Abstract Crossmodal strategies have been proven to be useful to enhance sweetness perception, although, in general, the segmentation of consumers is not an essential part of this kind of research. The aim of the present study was to determine if a set of crossmodal strategies could be useful to modify sweetness perception in three different age groups: young, middle‐aged, and senior adults. A butter cookie and a milkshake sample were reformulated (appearance and aroma of both samples, and the mouthfeel of the milkshake) to assess liking and perception of overall flavor and sweetness intensities. Results suggested that adding a sweet‐related aroma enhanced sweet taste/flavor intensity, without affecting liking ratings, for all the studied age groups. Liking and the ratings for flavor and sweetness intensity were significantly different among age groups, but no interactions “sample x age” were identified, suggesting that crossmodal interactions were similar for all age groups.Practical ApplicationsThe growing demand for low‐sugar foods has led food companies to reformulate their products, requiring research into the best ways to develop successful low‐sugar alternatives. Research on potential crossmodal interactions is useful to guide companies to attend consumers' demands, but there is a lack of information on how to adapt the most successful strategies to each consumer segment (beyond cross‐cultural studies). Results of the present research include interesting data on three different consumers' segments and their perception of two kinds of products in which cross‐modal strategies were used to reformulate a control sample: a solid food ‐exemplified using a butter cookie‐ and a beverage ‐exemplified using a milkshake‐.