Thursday, 30 June 2011

La garnacha valdeorresa se convierte en vino dulce



Los dos millones de kilos de uva garnacha tintorera que producen anualmente de media las viñas valdeorresas tienen ya una opción para revalorizarse en el mercado, al que hasta el momento acuden como parte de vinos tintos jóvenes. La nueva salida está en convertirse en vinos dulces de alta calidad a través de un proceso de pasificación que no difiere mucho del que tradicionalmente hacían los particulares con el godello.

Ayer los enólogos de las bodegas pudieron catar los primeros vinos de este tipo, resultado del proyecto que la entidad ha realizado con el grupo de investigación alimentaria de la Universidad de Vigo en el campus ourensano, dirigido por Beatriz Cancho y Carmen González.

Fuente: La Voz de Galicia

Wednesday, 22 June 2011

230 científicos de 35 países participarán no congreso de proteómica

Do 18 ao 20 de xullo Ourense acollerá unha cita de referencia internacional científica. Trátase do 2nd International Congress on Analytical Proteomics, que reunirá a máis de 230 investigadores de 35 países no Hotel Balneario Laias Caldaria de Cenlle. Durante tres días de traballo, algúns dos máis destacados especialistas neste eido exporán e analizarán os últimos avances en proteómica, o estudo a gran escala da estrutura e función das proteínas, fundamental para o avance no coñecemento de moitas enfermidades. 

O congreso internacional está organizado pola Asociación Científica Proteomass e a revista JIOMICS (Journal of Integrated OMICS) en colaboración coa Facultade de Ciencias de Ourense, a Universidade de Vigo e a Consellería de Educación e Ordenación Universitaria da Xunta de Galicia. Coa súa celebración Ourente toma o releva á cidade lusa de Caparica, que acolleu a celebración da primeira edición desta iniciativa. 

Os profesores José Luis Capelo e Carlos Lodeiro, directores do grupo Bioscope e presidentes do comité organizador do 2nd International Congress on Analytical Proteomics, salientan que a finalidade desta iniciativa é “xuntar ás comunidades científicas da proteómica e da química analítica cun obxectivo común: desenvolver novos tratamentos de mostra robustos, reproducibles e rápidos que cubran todas as áreas da proteómica e dean resposta ás necesidades dos científicos que traballan nesta ciencia”. 

Sinerxías científicas e económicas

Para avanzar nesta tarefa daranse cita en Ourense arredor de 230 investigadores de 35 países. De España participarán investigadores de centros de investigación, hospitais e universidades de numerosos puntos da xeografía, como son Madrid, Valencia, Barcelona, Córdoba, Huelva, Murcia e Extremadura. Tamén haberá unha forte presenza de investigadores europeos, de países como Portugal, Italia, Francia, Alemaña, Reino Unido, Bélxica e Irlanda. Alén das fronteiras comunitarias achegaranse a Ourense expertos de numerosos lugares, como Australia, Irán, Estados Unidos, Canadá, China, Brasil, Venezuela, Xapón e Tailandia. 

Procedencias moi diferentes que contribuirán ao intercambio de coñecementos e o establecemento de sinerxías de colaboración entre investigadores e centros. Entre o amplo programa científico que se desenvolverá, os asistentes terán a oportunidade de escoitar as conferencias plenarias a cargo de Marco Aurelio Zezzi, da Universidade Estadual de Campinas (Brasil); Concha Gil, da Universidad Complutense de Madrid; John Solaro, da University Illinois at Chicago College of Medicine; Juan J. Calvete, do Instituto de Biomedicina de Valencia; Juan Pablo Albar, do Centro Nacional de Biotecnología; Wei Ning Chen, da Nanyang Technological University de Singapur; e Ola Söderberg, da Uppsala University de Suecia.

“O primeiro congreso tivo unha excelente aceptación entre a comunidade científica e agardamos ter a mesma resposta nesta segunda edición en Ourense”, salienta José Luis Capelo. Alén do valor científico desta cita, os organizadores destacan a especial satisfacción que supón para o equipo que leva meses traballando na súa organización ver como a Universidade de Vigo se posiciona no mapa da proteómica mundial e ver o retorno económico que supón para a cidade de Ourense este encontro.

1-3-Dichloropropene 2030 Agenda priorities Abribone Particles Accumulation Acid Soils Acidification Activated Carbon Active ingredients Acuicultura Adsorption Adulteration Aeration Aerobiology Aggregation Agricultural Residue Agro-industrial waste Agronomic performance Agrostis capillaris Air temperature Airborne Alcohols Aldehyde Algae Alkaline Hydrolysis Alkylamines Allelochemical stress Allergy Aluminium Alzheimer's Disease Amendment Amino acid and purine biosynthesis Amphibolite Amylases Analysis Anionic Amphiphiles AnionsMetals ANN Anoma Anthocyanins Anti-aging Anti-cancer activity Antidepressant Antimicrobial Antimicrobial applications Antimicrobial compounds Antioxidants Antioxidants Activity Antiradical Activity Antitumorigenic activity Antiviral Apples Applications AQUA-CIBUS Aqueous solution Arabidopsis thaliana Arbequina ARIMA Aroma Aromatic compounds Aromatic plants Arsenic Artificial Neural Networks Ascorbic acid Ashes Atmospheric Pollution Authentication Autohydrolysis Auxins Availability Axisymetric Models Bacillus subtilis Bacterial growth Bacteriocin Bare fallow soils Barley straw Barrels Batch Beer Bentonite Berry Bilinear matrix Bioactive compounds Bioactive Food Components Bioactive substances Bioactivities Bioavailability Biochar Bioethanol Biofilm Biological indicator Biomarkers Biomonitoring Biorefinery Biosorbent Biotransformation Black Pepper Blockchain Technology Blueberry Body weight Boscalid Botrycides Botrytis cinerea Brassica juncea Brewery wastes Brown macroalgae BTEX Bullet corrosion Butter fat By-products Cadmium Caffeic Acid Calcium Candelilla Candidate gene Carbon isotope discrimination Carburan Catechin-rich extract Cattle Slurry Cell cycle Celta pig breed Characterization Cheese whey Chemical composition Chemical equilibrium Chemometrics Chemoresistance Chestnuts Chloropicrin Chlorteracycline Cholinesterases Chorizo Chromatography Chromium Circular economy Clasification Climate change Climate impact CMC Cobalt Colloids Color Column experiments Competitive sorption Compost Compounds Conformational changes Conjoint analysis Continuous fermentation Control Controlled deficit irrigation Cooking methods Copper Corn breeding Corn cob Corn stover Cornicabra Cortical Neurons Corticosteroids Corticosterone Cortisol Cosmetics Cow Milk Crop Protection Crushed Mussel Shell cucurbit[7]uril cucurbituril Curing Cycas pectinata Cyclic voltammetry Cyclodextrins Cyclopentadecanone Cytotoxicity Dactylis glomerata Data Acquisition and Management Data analysis Decomposition Decontamination Degradation Dehydrogenase activity Denitrosation Density Desorption DFT calculations Diabetes mellitus Dietary polyphenols Dinamic Surface Tension Discharge prediction Disease prevention Dissipation Dithiocarbamates Doxycycline Dry fruit Dry-cured Drying DTCs Edible films Edible flowers Ehrlich pathway Encapsulation Enrichment factors Enterococcus faecium Enzymatic hydrolysis Enzymatic saccharification ErbB2 Ergosterol biosynthesis Esencial Oil Essential oils Ethanol Ethnobotanic Ethylene Ethylenethiourea Eucalyptus camaldulensis EVOO EVOO applications EVOO quality EVOOs Extra Virgin Olive Oil Extraction Extraction Optimization Extraction techniques Fast growing biomass Fat healthiness Fat oxidation Fatty Acids Faults FE-SEM/EDS Feathers Fed-batch fermentation Fed-batch SSF Fed-batch system Feed intake Feluric Acid Feluroyl esterase Fenhexamid Ferhexamid Fermentation Ferulic acid Feruloyl Feruloyl esterase Fingerprint Firing range soils Fish oil Flavanols Flavor Flowering delay Fluorescence Fluoride Fluorine Focus group Folin-Ciocalteuassay Food additives Food analysis Food authentication Food Authenticity Food by-products Food composition Food fingerprinting Food intake-related public risks Food Quality Food Supply Chain Food sustainability Food systems Food Traceability Foods Forest Forest Soils Formación Fortification Fortified Wines Fourier transform infrared Fractionation Fraxinus Frog Frozen storage Frugal-innovation Fucoxanthin Fuidized bed reactor Fullerene Functional Enzymes Functional Food Fungal Spores Fungicide Fungicides Furfural Galicia Galician virgin olive oils Garlic Garnacha Tintorera Gastrointestinal tract GC GC/MS Gelation Generic diversity Genetic variation Geothermal systems Germination Germplasm charaterization Glassy network Glucomannan Gold nanoparticles Gourmet Graciano Granite Granite powder Granitic Material Grape juice Grapes Grasshopper Effect Gravitropism Green synthesis Growth Guava HAE Hair Health benefits Heat-Assited Extraction Heavy Metals Helath claim Hemicelluloses Hemp waste Heterocyclic aromatic amines High hydrostatic pressure High pressure High solids loading Histeresys index Histolocalization Hordeum vulgar HPLC HPLC-DAD HPLC-FLD HPLC-MS/MS HPLC/MS HR-TEM/EDS Humid acid Hyaluronic acid Hydrogeology Hydrolysis Hydroxycinnamic acid Hydroxylpropyl-beta-cyclodextrins Hyperspectral imaging immobilization In vitro Industrial applications Industrial level Innovative functional foods Instrumental analysis Ionic Liquids Iron Job Opportunities Jornadas Kale Keroxim Kinematic viscosity Kinetics Konjac glucomannan Laboratory column Lactic acid Lactic acid bacteria Land use LDT Lead Leaf water relations Lenga temperate forests Liberation Lignin Ligustrum Lime pretreatment Linear Discriminant Analysis Lipid oxidation Lipolysis Lipoxygenase Liqueurs Long-term fertilization Lotka-Volterra Low toxicity Maceration Machine learning Macroalgae Macroalgae applications Magnesium Maize populations Major Depressive Disorder MALDI-TOF/TOF-MS Mancozeb MAO Marcozeb Marinades Measures and indicators Meat Meat Quality Medicinal plant Mediterranean diet Membrane filtration Mepanipyrim Mercury Metabolism Metabolite Metabolites Metabolomics Metal Metal availability Metal fractionation Metalaxyl Meteorology Methyl isothiocyanate Metrafenone Micelles Microalgae Microbiota Microemulsions Microscopy Microtubules Mine Mine soil Mine tailing Mode of Action Modelisation Molecular docking Monoamine Oxidase MS MS/MS Multidrug resistance Multiple chemicals Multiproduct biorefinery Multivariate analysis Muscle foods Mussel Mussel shell Mustard plants Nanocoating Nanoparticle Nanowhisker NAO index Natural Colorants Natural sources Neonates Neonicitinoids Neurodegenerative Disorders Neuroprotection Neurotoxins Nickel NIR Nisin Nitric Oxide Nitrosomercaptopyridine NO Non-linear processes Noticias Novel technologies NPK Fertilizers Nutraceulticals Nutrients Oak ash Oak species Oat straw OAV Ocimum basilicum var. purpurascens leaves OCPs Odorants Odour Activity Value Ole e 1 Olea Oleaceae Olive Co-crushing Olive Oil Olive oil by-products OncomiR OPEs OPPs OPs Optimization Organic amendment Organic carbon Organic matter Organic pollutants Ourense Oxidation Oxidative damage Oxidative phase Oximes Oxytetracycline Ozone p-hydroxybenzoic acid PAHs Paper Industry Parkinson's Disease Pastureland Soils Pathogenic bacteria PBDEs PBDs PCBs PCDDs PCDFs PDO Pellets Percolation Perlite waste addition Pest Management Protocols Pesticide Pets pH pH-spectra Phenolic and aromatic compounds Phenolic Compounds Phenolics Phenology Phenotyping Phosphate Phosphorus Phosphorus adsorption Phosphorus desorption Physical protection Physiological responses Phytochemicals Phytopigments Phytostabilization Phytotoxic effects Phytotoxicity Picual Pig Pig genotypes Pig Stress Pigeon Piglets Pine bark Pine Sawdust Pinus sylvestris Pistachia vera Placenta Plant cell walls Plant production Plantago Plasma Pollen Polluted Soils Polluted Water Pollution Polymer Polyphenols Post-harvest drying Potato Prairie Prebiotic activity Precipitation Prediction Prenatal Preservation Prevention Probiotics Process optimization Production Profiling Properties Proteases protected denomination of origin Proteome profile Proteomics Public health Purification Putative transcription factors Pyritic material PYRs Quality-related Indices Quantification Racked bed reactor Rain Rainfastness Raman Random forest Rank annihilation factor analysis Raw Fish Oil Reaction kinetics modelling Reactor Realkalization Red Rubin Basil Red Wines Redes de Investigación Reinforced Wines Remediation Residues Resistance Response surface methodology Retaining capacity Retention Reuse Rheological properties Ripening temperature RISEGAL Risk assessment Risk Periodos River River bed sediments RMN Root growth Roots Rosaceae family RSM S-nitrosothiol Salting intensity Saponification Screening methods SDS SDS-PAGE Secondary Metabolites Seedling Seminarios Sensory analysis Sensory attributes Sepia Ink Sequential extraction Serotonin Sesamia nonagrioides Settling pond Shelf-life Shelterwood-cut silvicultural system Shooting range Short chain fatty acids Signalling pathways Silage Single extraction Slaughterhouse Large Time Soil Soil aggregates Soil Amendment Soil impact Soil pollution Soil remediation Soil residues Soil structure Soils Solanum tuberosum Solid-state fermentation Solvent Extraction Sorption Soybean oil Spectrometry Spectroscopy Speed of Sound Spirits SSR markers Stability Stress response Styrene Subcutaneous ham fat Subcutaneous pig back-fat Sulfamethoxazole Sulfur-containing compounds Support vector machine Surface Surface Tension Surfactants Sustainability Sustainable Adsorbents Sustainable Development Sustainable use of natural resources SWAdSV Sweet Wines Swertia chirata Taladros Tarbush Taste Technosol Tempranillo Tenacity Terra preta do índio Tetraciclyne Thermal gelation profiles Thermal springs Throughfall Tiamulin TOF-SIMS Toro Appellation of Origin Total aliphatic hydrocarbons Toxic cocktail effects Toxicity Traditional Smoked Foods Traditionally used plants trans-Caryophyllene Transcriptomics Transport Transport experiment Tree vegetation Trimethoprim Tropical soils Tumor suppressor miR Underground waters University of Vigo Urine UV-Vis spectroscopy Vaccinium corymbosum Vacuum packaging Valorization Vanadium Variedades tolerantes Vinclozolin Vine trimming shoot Vineyard Virgin Olive Oils Virus Viscosity Vitamin Volatile Volatile Compounds Voltímetro Wash-off Waste reduction Wastes Wastewater Water deficit Water efficiency Water pollution Water quality Water temperature Weakly deacetylation Weather Webinar Wells Wheat straw Whey Wine Wine aging Wine Quality Wine-making Practices Winemaking Process Withered inflorescences Wood Wood Ash Xylitol Xylooligosaccharides Xylose Zea mays Zinc β-Lactoglobulin