We present an analysis of the impact of neoliberalism on the restructuration of territories within the Highlands Region of Chiapas, Mexico, between 1980-202, based on the description of how the international financial organizations imposed the neoliberal principles and how they were internalized within national laws in Mexico. The result was profound disparities between different regions of the country. We take the case of the Highlands of Chiapas, due to its characteristics that make it a laboratory in which global scale social action can be traced and analyzed in terms of its interaction and rejection of neoliberal guidelines. We refer how some peasant organizations related with Fair Trade operate; how producers and non-governmental organizations have promoted low distance markets, the promotion of fruit tree plantations within some municipalities and the election of local authorities without the intervention of political parties.

Intravenous leiomyomatosis is a rare benign vascular tumor. Intracardiac extension is infrequently but can lead into a threating-life situation. We report a 41-year-old woman who has undergone previous hysterectomy due to uterine myomatosis and now presents with a pelvic mass contacting the venous system through the right internal iliac vein and extending up to the right pulmonary artery. Surgical resection of the pelvic mass and intravenous tumor removal was successfully performed in a single-stage approach with cardiopulmonary bypass. Patient recovered satisfactorily, being asymptomatic at hospital discharge time. One-stage surgical approach needs a multidisciplinary surgical team and needs a longer operative time than two-stage approach. However it can be a safety treatment option for patients with good general condition. Furthermore cardiopulmonary bypass guarantees a safe procedure, avoiding renal and hepatic ischemia and potential embolizations into pulmonary circulation during mass or ilio cava venous sector manipulation.

Effective preservation strategies are essential to extend fish shelf life, minimize waste, and ensure product quality. Owing to its high perishability, fish is prone to rapid deterioration due to physicochemical changes and microbial growth. This study evaluated the effectiveness of vacuum packaging (50 % vacuum), modified atmosphere packaging (MAP: 80 % N₂ + 20 % CO₂), and sodium alginate coating (1 %), all under refrigeration, compared to refrigeration alone as a control. Atlantic bonito (Sarda sarda) fillets were stored at 4 ◦ C for 15 days. Physicochemical parameters (moisture, pH, lipid and protein content, chloride, ash, and fibre), oxidative stability (peroxide index and TBARs), texture, colour, microbiological load, and sensory attributes were analysed at defined intervals. Among the treatments, MAP was most effective in preserving fillet quality, exhibiting the lowest peroxide (1.10 ± 0.05 mEq/kg) and TBARs values (1.29 ± 0.06 mg MDA/kg). MAP samples also demonstrated better retention of texture and colour and maintained microbial counts within acceptable regulatory limits throughout storage. Sensory evaluation confirmed superior freshness, texture, and aroma in MAP- treated fillets, closely resembling freshly processed fish. In contrast, samples stored under vacuum or with sodium alginate coating showed moderate improvements over refrigeration alone but were less effective than MAP. These findings highlight MAP as a promising packaging solution for extending the shelf life of Atlantic bonito, offering enhanced oxidative stability, microbial safety, and sensory quality. The results support the application of MAP in the fish industry to improve product stability and consumer acceptability during refrigerated storage.

This paper reports on a new Bronze Age settlements located in the area of El Andevalo (Huelva, Spain). Furthermore, it studied a differentiation in the delimitation of this territory, areas that are within the South Portuguese geological zone (SW Iberia), where there are abundant mineral resources (Iberian Pyrite Belt) and those others which belong to the Unit Pulo do Lobo (Pulo do Lobo Formation), where there are not any mining resources. In the first one predominates an habitat that is concentrated in fortified settlements, accompanied of large enclosures fortified without evidence of habitat, in sectors where the mineralizations rich in copper carbonates abundant. In the second area, without any mining evidence, the settlement continues being in heights, but there are not signals of fortifications, and according to their material culture they are related to settlements of the Late Bronze Age of the of the Alentejo (Portugal).

BACKGROUND: This study addresses the quality loss of European hake (Merluccius merluccius) during frozen storage. Its objective was to comparatively analyse the effect of a previous high-pressure processing (HPP) (150 MPa for 2 min) when different storage temperatures (−10, −18 and −30 °C) were employed. RESULTS: Most chemical quality indices (trimethylamine, TMA; dimethylamine, DMA, formaldehyde, FA; free fatty acids, FFAs) provided a marked content increase with freezing and frozen storage time, values being higher by increasing the storage temperature. Previous HPP led to an inhibitory (P < 0.05) effect on the TMA, DMA, FA and FFA formation in frozen fish kept at −10 and −18 °C, the preservative effect being higher at the highest temperature tested; however, in agreement to the low damage development, no effect could be proved on samples stored at −30 °C. Concerning lipid oxidation, peroxides formation was found low, although a slight increasing effect (P < 0.05) was implied in fish corresponding to all temperatures as a result of the previous HPP; furthermore, an inhibitory effect (P < 0.05) on fluorescent compounds formation (tertiary lipid oxidation) was evident after freezing and at month 9 for −10 °C samples. CONCLUSION: It is concluded that a 150-MPa high-pressure treatment may inhibit the formation of degradative molecules such as DMA, FA, TMA and FFAs during the frozen storage at −18 °C (maximum recommended) and −10 °C. However, results have indicated that lowering the storage temperature showed to be more effective than the current HPP (150 MPa for 2 min).

Fish freshness is lost by autolytic degradation produced by endogenous enzymes. Frozen storage is one of the most used methods to preserve fish properties. However, protein denaturation has shown to be a major problem for frozen European hake (Merluccius merluccius), leading to texture losses and off-odour development. The aim of this work was to study the changes produced by high-pressure processing (HPP) before freezing on quality of frozen European hake stored at -21 °C for 12 months. The effect of HPP (150-450 MPa) on mechanical properties and expresible water was evaluated in raw and cooked fish samples. The effect on colour (L*, a* and b*) was assessed only in raw fish. Results showed that HPP before freezing is beneficial to maintain expresible water in good levels up to 6 months. The luminosity significantly increased with pressure level. Textural profile of raw samples showed that HPP increased hardness, adhesiveness and springiness of frozen hake. Cooked samples were also affected by HPP, being the best results obtained at 300 MPa for 6 months of frozen storage. Overall, results showed that HPP improves the quality of frozen hake.

This study developed an innovative fish burger using Atlantic bonito, an abundant but undervalued species rich in lipids and protein. The burger was enriched with chickpea, seaweed (Spirulina and Fucus vesiculosus), and hydrocolloids (xanthan and carrageenan). Using a Taguchi design, the effects of varying concentrations of these ingredients on the physicochemical properties, texture, phenolic content, and antioxidant activity (DPPH, ABTS) were evaluated. The optimal formulation (2 g/100 g Spirulina, 3 g/100 g Fucus vesiculosus, 0 g/100 g xanthan, 4 g/100 g carrageenan) increased fiber by 1.5 times, protein by 2.8 times, antioxidant activity (ABTS) by 1.2 times, and phenolic content by 3.4 times compared to the control. Seaweed concentration was linked to increased burger hardness, while cohesiveness, adhesiveness, and gumminess were unaffected by hydrocolloid concentration. No significant changes were observed in moisture content or DPPH antioxidant activity. The study demonstrates the potential of using undervalued fish species like Atlantic bonito to create nutritionally enhanced, sustainable food products.

Abstract Cutaneous leishmaniasis (CL) is a zoonotic disease with complex transmission cycle. Some environmental and socioeconomic factors are known to be the major determinants of the transmission process, which are involved in configuring the spatiotemporal patterns and thus can be delimiting. However, the relevance of these socioeconomic and environmental determinants is still not well understood. In this study, we aimed to identify the major environmental and socioeconomic determinants of CL in Brazil by articulating a systematic literature review of studies that are based on this subject. The methodology included a search for studies according to a structured protocol using the scientific platforms, such as Scielo and PubMed. The references of each identified article were who referred to CL determinants were further screened, and so on. We extracted information from 41 articles and the determinants were grouped accordingly. Two measures were evaluated as follows: a) the frequency of citations of the determinants; and b) the proportion of determinants identified as having "significant association in analytical studies" with respect to the total number of determinants analyzed in other analytical studies using the same concept. The analyzed articles covered most of the regions of Brazil and 7 other countries bordering Brazil. We found 43 concepts of determinants. However, the final selection resulted in the identification of 14 major determinants. These results therefore contribute in the identification of major CL determinants and this information can be used to establish strategies for identifying risk prone areas for disease surveillance.

Fish is a highly nutritious food, rich in protein, unsaturated fats, vitamins, and minerals, and its consumption has increased due to the associated health benefits. However, fish processing generates substantial waste, accounting for more than 50% of the total weight of the fish, leading to economic losses. Utilising these byproducts presents an opportunity to reduce waste while enhancing the nutritional profile of food products. By-products from vegetable processing, like Brassica stalks and leaves, create economic and environmental issues, transforming them into flour provides a nutritious, fibre-rich, antioxidant source for food enrichment. The aim of this work was to develop a pâté formulation incorporating Atlantic bonito and Brassica byproducts. A 3factor, 2-level, 32 factorial design was employed to assess the influence of key factors on the pâté’s physicochemical, texture, and sensory properties. The factors evaluated included the concentrations of hydrocolloid (sodium alginate) at 0.5 and 1 % (w/w), Brassica at 1 and 2 % (w/w), and heat treatment temperature at 105 °C and 115 °C. There were significant differences between the different heat treatment temperatures and concentrations of brassica and hydrocolloid in texture, colour, pH, aw, moisture and ash. Sensory analysis identified the formulation containing 2 % Brassica and 1 % hydrocolloid, heat-treated at 115 °C, as having the most desirable characteristics, typical of a high-quality pâté. This study demonstrates the potential for utilizing fish and vegetable by-products to create a nutritionally enriched, sustainable food product.