Polytechnic University of Valencia

About: Polytechnic University of Valencia is a education organization based out in Valencia, Spain. It is known for research contribution in the topics: Catalysis & Population. The organization has 16282 authors who have published 40162 publications receiving 850234 citations.

Banach's Fixed Point Theorem for Partial Metric Spaces

Abstract: Summary. - In 1994, S.G. Matthews introduced the notion of a partial metric space and obtained, among other results, a Banach contraction mapping for these spaces. Later on, S.J. O’Neill generalized Matthews’ notion of partial metric, in order to establish connections between these structures and the topological aspects of domain theory. Here, we obtain a Banach fixed point theorem for complete partial metric spaces in the sense of O’Neill. Thus, Matthews’ fixed point theorem follows as special case of our result.

Selective and Shape-Selective Baeyer–Villiger Oxidations of Aromatic Aldehydes and Cyclic Ketones with Sn-Beta Zeolites and H2O2

Abstract: Sn-Beta is used as a heterogeneous catalyst for the Baeyer-Villiger reaction with hydrogen peroxide. Cyclic ketones are transformed into the corresponding lactones, while unsaturated ketones are oxidized to the corresponding unsaturated lactones with very high chemoselectivity. The catalyst is also selective for the oxidation of aromatic aldehydes with H2O2, producing the formate ester or the corresponding hydrolyzed product, that is the alcohol. Shape-selective oxidations are observed for isomeric reactants with different molecular shapes. The catalytic Sn sites have been characterized by 119Sn MAS-NMR spectroscopy, and tetrahedral incorporation into the zeolite framework has been demonstrated. In situ IR spectroscopy and 18O labeling experiments have shown that the oxidation mechanism involves an intermediate of the Criegee type.

Functional foods development: Trends and technologies

Abstract: The aim of this work is to make an overview on the emerging technologies and traditionally used to develop functional foods. In this way, we classified the technologies used in three main groups and analyzed the research tendency since the year 2000 until now. Thus, while traditional techniques are the most commonly used for development of functional foods, from years 2000 until 2010 the techniques aimed towards personalized nutrition have grown greatly.