Abstract:The main objective of this review is to summarize the present state of knowledge of different ways of processing cod, giving emphasis to salting, drying, and desalting steps. As an introduction, a description of the main characteristics of the Gadidae family and cod species, the general chemical composition of fresh cod, and a reference to farmed cod is included. Statistics on world fishery and aquaculture cod production are also reviewed. It is expected that this review will contribute to build a current picture of the technical and scientific knowledge on the cod processing situation, helping to move forward and to support future developments in this important seafood industry.

The objective of this work was to study the dependence of the heat transfer coecient (h) on the water loss rate of potato during frying. An indirect method was used where a metal piece with the same geometry of the potato pieces was placed on top of various potato samples at dierent frying times, and its temperature was recorded for 20±30 s. Another method consisted of direct recording of the temperature within a potato slice, close to the surface. Water loss rate was estimated by image analysis of bubbles. After immersion in hot oil, the potato temperature increases and water starts vapourising, leaving the surface in the form of bubbles that ow through the oil. The water loss rate increases until complete drying of the potato surface and then decreases till the end of frying. The h value showed the same behaviour increasing up by two times in relation to the values measured in the absence of bubbling, with maximum values depending on the oil temperature and potato geometry (443±750 W m À2 K À1 ). The percentage of heat transferred to the potato that is used for water evaporation showed an increase with time up to complete surface drying.

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Summary Light microscopy was used to study changes in cell size, blister formation and crust evolution during potato frying. Frying experiments with both French fries and crisps of different thickness (1–5 mm) were performed at temperatures of 140 and 180 °C. Thickness, volume and density changes were also measured. The formation of crust in French fries starts after the potato surface reached approximately 103 °C, and then the crust thickness increased linearly with the square root of frying time, this increase being faster at 180 °C. The potato volume decreased during frying, although in the late stages the volume may increase because of oil uptake and cell separation caused by entrapped water vapour. Shrinkage was adequately described by the Weibull model with a residual value, with shrinkage rate increasing with temperature and decreasing with potato thickness. The residual volume was not affected by temperature (65% for French fries and 59–30 for crisps, depending on thickness). Volume appeared to decrease mainly as the result of water loss, except for very low water content, and thus potato density changes were very small.

Soares Costa, RM.; Martinez-Capel, F.; Muñoz Mas, R.; Alcaraz-Hernández, JD.; Garófano-Gómez, V. (2012). Habitat suitability modelling at mesohabitat scale and effects of dam operation on the endangered Júcar nase, Parachondrostoma arrigonis (River Cabriel, Spain). River Research and Applications. 28(6):740-752. doi:10.1002/rra.1598. 1 This is a pre-copyedited, author-produced PDF version following peer review of this article, which has been 1 published in definitive publisher-authenticated form at: Habitat suitability models and effects of dam operation on the endangered Júcar nase, 6Parachondrostoma arrigonis (river Cabriel, Spain)

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Cell proliferation and apoptosis are hormone-dependent physiological processes involved in endometrial growth and regression. The aims of the present study were: (1) to evaluate endometrial cell proliferation using proliferating cell nuclear antigen (PCNA) expression; (2) to evaluate the induction of endometrial cell death by the expression of active caspase-3 and the apoptotic phenotype visualised by DNA fragmentation; and (3) to relate these observations to endometrial tissue dynamics in the equine endometrium throughout the oestrous cycle. Endometria were assigned to follicular and luteal phases based on ovarian structures and plasma progesterone. Cell proliferation and active caspase-3-mediated apoptosis were expressed in both phases of the oestrous cycle. In the luteal phase, PCNA expression was higher than in the follicular phase. Highest PCNA activity was noted in the luminal and glandular structures. Active caspase-3 staining was increased in luminal epithelium and deep glandular cells during the luteal phase. However, in the follicular phase, stromal cells showed greater active caspase-3 expression. Only a few apoptotic endometrial cells were detected by terminal deoxyribonucleotidyl transferase-mediated dUTP-digoxigenin nick end-labelling (TUNEL) and these cells were mostly present in luminal and glandular structures. A simultaneous increase in DNA, cell proliferation and protein synthesis was observed in the endometrium during the mid-luteal phase. This suggests that cell hyperplasia occurs at the time the histotroph is needed for eventual embryo nourishment.