Abstract: Recently, many efforts are being put in studying three-hadron systems made of mesons and baryons and interesting results are being found. In this talk, we summarize the main features of the formalism used to study such three hadron systems with strangeness S = -1, 0 within a framework built on the basis of unitary chiral theories and solution of the Faddeev equations. In particular, we present the results obtained for the pi(K) over barN, K (K) over barN and KK (K) over bar systems and their respective coupled channels. In the first case, we find four Sigma's and two A's with spin-parity J(P) = 1/2(+), in the 1500-1800 MeV region, as two meson-one baryon s-wave resonances. In the second case, a 1/2(+) N* around 1900 MeV is found. For the last one a kaon close to 1420 MeV is formed, which can be identified with K(1460).

Abstract: The extended electroweak SU(3)(c) circle times SU(3)(L) circle times U(1)(X) symmetry framework “explaining” the number of fermion families is revisited. While 331-based schemes can not easily be unified within the conventional field theory sense, we show how to do it within an approach based on D-branes and (un)oriented open strings, on Calabi-Yau singularities. We show how the theory can be UV-completed in a quiver setup, free of gauge and string anomalies. Lepton and baryon numbers are perturbatively conserved, so neutrinos are Dirac-type, and their lightness results from a novel TeV scale seesaw mechanism. Dynamical violation of baryon number by exotic instantons could induce neutron-antineutron oscillations, with proton decay and other dangerous R-parity violating processes strictly forbidden. (C) 2016 The Authors. Published by Elsevier B.V. This is an open access article under the CC BY license.

Abstract: Pasteurization of eggs has adverse effects on nutrient composition and functionality of egg proteins. UV processing is an alternative technology with potentially fewer adverse effects as it is less intrusive. Egg white, whole egg and egg yolk vitamins (A, B-2, B-5, C and E), minerals (P, Cl, K, Na, Ca, Mg, Fe and Zn) and main secondary metabolites (lutein and zeaxanthin) were examined after exposure to UV in a coiled tube UV-C reactor at doses known to achieve microbiologically stable egg fractions. The studied nutrients were fairly stable to a treatment with UVC light with the exception of retinal, vitamin C and carotenoids, which showed loses up to 80%, 66% and 61%, respectively. Moreover, the functional properties of ultraviolet-treated eggs were investigated. Results showed a positive impact on the foam ability and foam stability, and an increase on the emulsifying activity index above 20% versus pasteurized samples. Processing with UV can maintain most of the egg nutritive properties, and retain or even improve the technological properties of foaming and emulsification in eggs. Industrial relevance:: This novel UV-C system can be applied successfully to the Food Industry. UV-C does not impair nutritional damage to egg-treated products, and even improve egg functional properties.