Roberto Luis Shinmoto Torres

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—The increasing ageing population around the world and the increased risk of falling among this demographic, challenges society and technology to find better ways to mitigate the occurrence of such costly and detrimental events as falls. The most common activity associated with falls is bed transfers ; therefore, the most significant high risk activity.(More)
AIMS To evaluate the effects of the extrusion cooking process on the inactivation of mycotoxins in corn flour. METHODS AND RESULTS Samples of corn flour experimentally contaminated with aflatoxin B1 (AFB1) (50 ppb) and deoxynivalenol (DON) (5 ppm) were extruded. The effects of three extrusion variables (flour moisture, extrusion temperature and sodium(More)
The development of human activity monitoring has allowed the creation of multiple applications, among them is the recognition of high falls risk activities of older people for the mitigation of falls occurrences. In this study, we apply a graphical model based classification technique(conditional random field) to evaluate various sliding window based(More)
Aging populations are increasing worldwide and strategies to minimize the impact of falls on older people need to be examined. Falls in hospitals are common and current hospital technological implementations use localized sensors on beds and chairs to alert caregivers of unsupervised patient ambulations; however, such systems have high false alarm rates. We(More)
The present study introduces a method for improving the classification performance of imbalanced multiclass data streams from wireless body worn sensors. Data imbalance is an inherent problem in activity recognition caused by the irregular time distribution of activities, which are sequential and dependent on previous movements. We use conditional random(More)
Corn-broad bean spaghetti type pasta was made with a corn/broad bean flour blend in a 70:30 ratio, through an extrusion-cooking process (Brabender 10 DN single-screw extruder with a 3:1 compression ratio). The effect of temperature (T=80, 90 and 100°C) and moisture (M=28%, 31% and 34%) on the extrusion responses (specific consumption of mechanical energy(More)
The effects of extrusion conditions on cooking degree, flour dispersion viscosity and mineral potential availability of extruded bean flour were studied. Phaseolus vulgaris beans of the agronomic cultivar "Flor de mayo" were ground and dehulled to obtain grits and then extruded at different temperatures (140, 160 and 180 degrees C) and moisture contents(More)
Knowledge of the association between cooking properties and endosperm hardness may help nutritionist and processors to select raw materials for preparing maize based food products, particularly those eaten as cooked dispersions. Seven commercial maize cultivars differing in hardness were selected to evaluate endosperm hardness on the kernels and some(More)
Grits and flour extrusion is a relatively simple operation. Nevertheless, understanding the transport mechanism and property modifications which occur during the operation, is quite complex. Analysis of the effects produced on the material properties, through those methods that better describe the transformations produced, and the correlation of these(More)