Magnetic resonance imaging (MRI) has been a professional method in medical diagnostics for many years. Recently, considering the increase in population, preparing healthy food is a worldwide challenge. Hypothesis and implementation of MRI in research of food is approximately new. MRI is considered as a green, noninvasive, low cost, rapid, and nondestructive experimental method for investigating food processing. This method could be used in a short time while its results are suitable to apply in different industries even in online monitoring. Utilizing MRI techniques enhances the capacity to quantify basic processes such as gelation, crystallization, drying, dehydration, freezing, diffusion, and flow that occur in food products. This technology equips food scientists with a robust tool in the physicochemical properties study of food systems or specified food components and assessing them throughout diverse processes. This technique has some disadvantages in some process conditions too.

Customer satisfaction (CS) is a cornerstone of competitiveness in the hospitality sector, particularly in restaurants, where service interactions are highly sensory and time-sensitive. Traditional measurement instruments, such as SERVQUAL, SERVPERF, and the American Customer Satisfaction Index, provide valuable diagnostic insights but remain limited by recall bias, social desirability, and delayed feedback. Advances in deep learning now enable non-intrusive, real-time monitoring of customer experience. This study evaluates the feasibility of using a convolutional neural network (CNN) to automatically classify customer satisfaction based on facial expressions captured at the point of payment in a restaurant. From an initial dataset of over 5000 images, 2969 were validated and labeled through a binary self-report mechanism. The CNN, implemented with transfer learning (MobileNetV2), achieved robust performance, with 93.5% accuracy, 92.8% recall, 91.0% F1-score, and an area under the ROC curve of 0.93. Comparative benchmarks with Support Vector Machine and Random Forest classifiers confirmed the superiority of the CNN across all metrics. The findings highlight CNNs as reliable and scalable tools for continuous CS monitoring, complementing rather than replacing classical survey-based approaches. By integrating implicit, real-time signals with traditional instruments, restaurants can strengthen decision-making, enhance service quality, and co-create personalized experiences while addressing challenges of explainability, external validity, and data ethics.

Tourist satisfaction models typically assume that service performance dimensions carry the same weight for all travelers. Drawing on Bourdieu, we reconceptualize age, gender, and region of origin as demographic capital, durable resources that mediate how visitors decode service cues. Using a SERVPERF-based survey of 407 international travelers departing Quito (Ecuador), we test measurement invariance across six sociodemographic strata with multi-group confirmatory factor analysis. The four-factor SERVPERF core (Access, Lodging, Extra-hotel Services, Attractions) holds, yet partial metric invariance emerges: specific loadings flex with demographic capital. Gen-Z travelers penalize transport reliability and safety; female visitors reward cleanliness and empathy; and Latin American guests are the most critical of basic organization. These patterns expose a boundary condition for universalistic satisfaction models and elevate demographic capital from a descriptive tag to a structuring construct. Managerially, we translate the findings into segment-sensitive levers, visible security for youth and regional markets, gender-responsive facility upgrades, and dual eco-luxury versus digital-detox bundles for long-haul segments. By demonstrating when and how SERVPERF fractures across sociodemographic lines, this study intervenes in three theoretical conversations: (1) capital-based readings of consumption, (2) the search for boundary conditions in service-quality measurement, and (3) the shift from segmentation to capital-sensitive interpretation in emerging markets. The results position Ecuador as a critical case and provide a template for destinations facing similar performance–perception mismatches in the Global South.

This article aimed to understand the operational activities that gastronomic companies consider in the economic, social, and environmental spheres within the framework of sustainable development. Through a study methodology of non-experimental design, with a quantitative approach of exploratory, descriptive and cross-sectional level, and a data collection technique based on the survey, the correlation between three dimensions and 35 indicators was analyzed. The results showed that there is a greater awareness on the part of companies about social and economic principles than environmental ones; 21 indicators do not significantly align with the proposed model, and the variables of sustainable development can act as partial and total mediators among them. It is concluded that companies must consider the principles of sustainable development of each dimension, based on good business practices, to achieve a balanced model.

Today, the use of natural antioxidants is attracting the attention of consumers. Black plum peel is the waste of plum processing and is the source of antioxidants. In this research, the effect of black plum peel extract (BPPE) (0, 400, and 800 ppm) as a natural antioxidant and storage time (0, 8, and 16 days) on the oxidative stability parameters (peroxide value, free fatty acids, thiobarbituric acid, conjugated dienes, and carbonyl value) of sunflower oil with response surface methodology (RSM) method was studied. The predominant polyunsaturated and monounsaturated fatty acid (MUFA) in sunflower oil were C18:2C (63.77%) and C18:1C (24.86%), respectively. Increasing the storage time up to 8 days caused to increase the peroxide value and thiobarbituric acid and there were reduced from 8 to 16 days (p < 0.05). Increasing the storage time increased the conjugated dienes sharply, however it was reduced very slow by increasing the BPPE (p < 0.05). Free fatty acid content and carbonyl value of the oil increased non-linearly by the storage time (p < 0.05). The best conditions for sunflower oil were 3 days and 472.73 ppm black plum peel concentration (R2 = 0.71). The RSM was usable for determining the optimal concentration of BPPE for oxidative stability of sunflower oil.

Objetivo Evaluar el estado nutricional según el índice de masa corporal de los estudiantes universitarios de pregrado de la Universidad Central del Ecuador (UCE) y de la Universidad Tecnológica Equinoccial (UTE) de la ciudad de Quito, estableciendo sujetos de estudio con un perfil entre los 19 a 24 años de edad a través del uso de indicadores antropométricos.Metodología Se estableció una muestra conformada por 235 estudiantes que regularmente utilizan los comedores universitarios; de este estudio el 53% eran mujeres y el 47% hombres. Para esto se tomó como dimensión un estudio comprendido entre el periodo julio de 2013 a marzo de 2014.Resultados Entre los principales resultados se determinó que existió una prevalencia de malnutrición de 28,1%, en donde se evidenció una mayor presencia de exceso de peso (22,1%) que de déficit (6,0%); estos datos fueron más críticos para los hombres, con un 34,2% frente al 22,6% de las mujeres.Conclusión Los resultados de sobrepeso y obesidad encontrados en los estudiantes universitarios ecuatorianos fueron de 18,3% y 3,8%, respectivamente, inferiores que los reportados para el país, en la Encuesta Nacional de Salud y Nutrición en 2013.

Introduction: The identification of genetic biomarkers to predict the response to nutritional therapy in patients with type 2 diabetes (T2D) has become a promising area to improve the response to therapeutic interventions. In addition, biomarkers are of great help as biological determinants, to study, evaluate and determine Diabetes Mellitus 2. Objective: To analyze the genetic biomarkers associated with the response to nutritional therapy in patients with type 2 diabetes, in order to contribute to the development of personalized strategies that optimize metabolic control and improve the effectiveness of nutritional treatment. Methodology: Systematic review based on PRISMA. 15 studies published between 2018-2023 in databases such as PubMed, Scopus, Scielo, etc. were included. The inclusion criteria were articles on genetic biomarkers, original, systematic review, case studies. Publications prior to 2017, theses and duplicate articles, articles without free access were excluded. Results: The findings highlight the importance of polygenic markers and epigenetic factors, such as DNA methylation, in predicting therapeutic outcomes. Furthermore, the influence of dietary patterns on biomarker expression emphasizes the potential of personalized nutritional strategies in the management of type 2 diabetes. Conclusion: Despite advances in biomarker research, further studies are needed, particularly in Latin American populations, to develop effective interventions tailored to genetic profiles. This study underscores the importance of integrating genetic and environmental factors to improve clinical outcomes in the treatment of type 2 diabetes.

La chicha es una bebida ancestral que goza de cierto reconocimiento en los países andinos, ha logrado vencer decenas de obstáculos gracias al fuerte arraigo producido entre sus consumidores, sus característicos sabores y ritualidades. El objeto de este artículo es reconocer similitudes y/o diferencias entre las chichas emblemáticas de un lugar situado en Colombia (Chorro de Quevedo) y otro de Ecuador (Otavalo). El documento incluye un trazado histórico-social y una aproximación a la opinión de consumidores/productores sobre el papel que cumple esta bebida en la idiosincrasia de sus lugares de origen. Se concluye que las condiciones específicas en cuanto a contexto geográfico, histórico y cultural han configurado de diferente manera la forma de preparación, el consumo y las ritualidades alrededor de la chicha.

El comportamiento del consumidor pasa por cinco etapas: reconocimiento del problema, búsqueda de información, evaluación de alternativas, decisión de compra y comportamiento poscompra. El objetivo es determinar los criterios de decisión que se presentan en cada una de las etapas del proceso de compra del consumidor y la relación que existe entre sí de forma sistematizada entre los consumidores que compran alimentos de restaurantes y cafeterías. Se realizó un estudio cuantitativo, no experimental, de nivel descriptivo y transversal en 385 consumidores. Como resultado, se identificaron 41 aspectos que el consumidor evalúa ante una decisión de compra, distribuidos en cada una de las etapas del proceso. Se concluye que existe una relación entre los factores que conforman cada una de las dimensiones.

Ecuador is currently facing high levels of insecurity due to drug trafficking and organized gangs, which have impacted various economic sectors, including tourism. This study examines how motivation, attitude, learning, and perception influence tourists’ psychological behavior regarding tourism security. A quantitative study involving 307 participants confirmed the significant relationship of the measurement model, which includes 23 indicators: 5 for motivation, 4 for learning, 6 for attitude, and 8 for perception. The findings indicate that tourist motivation is driven by basic needs, with security being the primary criterion. Learning is associated with the destination’s brand value, attitude with the destination’s image, and perception of security as part of the service. In conclusion, tourists make decisions based on criteria defined by the brand, product, or service, with security being a key factor.

Thermal processing is a routine procedure in food science, with two important methods being drying and roasting. During thermal processing, simultane-ous heat and mass transfer occur, where the distribution of heat and humidity depends on effective diffusivity. Various methods exist for achieving this, each differing in efficiency and energy consumption. The conventional method of thermal processing involves hot air (HA) or convection, which typically requires sig-nificantly more energy and time (at least 25%). However, there are newer thermal processing methos based on radiation, each with their own advantages and disad-vantages. Nevertheless, all radiation-based methods generally consume less time and energy compared to the HA method. Different thermal processing methods have been studied and reviewed with regard to their energy consumption and effective diffusivity. In summary, while HA remains the routine method in indus-tries, it demands considerably more energy and time compared to radiation-based methods. Radiofrequency is a non-thermal method that can also be employed to enhance the efficiency of various processing techniques.

Introduction: Obesity is an important risk factor for several types of cancer due to mechanisms such as chronic inflammation and metabolic dysfunctions. In Latin America and Ecuador, obesity affects a large sector of the population, including children, which increases the relevance of preventive measures that promote adequate body composition and healthy eating habits. Objective: To analyze the relationship between obesity, body composition and the risk of cancer, in addition to analyzing how nutritional and physical activity strategies can influence its prevention. Materials and Methods: A narrative review was carried out based on 20 scientific articles extracted from databases such as Scielo, PubMed and Google Scholar, published between 2020 and 2024. Studies on obesity and cancer risk were included, excluding those that did not address this relationship. directly. Results: Excess weight increases the risk of cancer in organs such as the esophagus, liver and breast. Diets such as the Mediterranean diet, rich in antioxidants, reduce this risk, while the consumption of processed meats and alcohol increases it. Discussion: Structured physical activity and personalized nutritional interventions are effective in improving body composition and reducing the incidence of cancer. Conclusion: It is crucial to promote healthy lifestyle habits, combining a balanced diet with physical exercise, to prevent cancer and improve quality of life.

Soybean oil is the second most consumed vegetable oil worldwide and is recognized as a source of heart-healthy polyunsaturated fatty acids. Optimizing the extraction process in the oil industry is essential for both economic and environmental sustainability. This research aimed to determine the optimal conditions for various extraction parameters—stripper temperature (110–140 °C), stripper pressure (150–210 mbar), and dryer pressure (60–120 mbar)—and their effects on the physicochemical properties of soybean oil. These properties include oil-insoluble fine substances, acidity, the color index, peroxide value, oxidative stability, and moisture content. The results indicated that the stripper temperature significantly influenced oil-insoluble fine substances, acidity, the color index, and peroxide value (p < 0.05). The optimal conditions for oil extraction were found to be a stripper temperature of 110 °C, a stripper pressure of 150 mbar, and a dryer pressure of 120 mbar. Under these conditions, the oil-insoluble fine substances, acidity, the color index, peroxide value, oxidative stability, and moisture content of soybean oil were in the ranges of 0.2–0.58%, 0.63–1.15%, 4.3–5.5, 0.67–1.23 meqO2/kg, 3–5.5, and 0.05–0.11%, respectively. These findings provide valuable insight for optimizing soybean oil extraction processes to enhance quality and efficiency. Future advancements in industrial oil extraction are expected to focus on integrating efficient, eco-friendly technologies and enhancing precision through automation and data analytics to optimize yield and minimize waste.

The present study aims to analyze the relationship between a tourist’s personality traits and the diverse motivational factors that guide their selection of a travel destination. To conduct this research, we adopted a quantitative, cross-sectional approach, collecting information through a survey involving 384 participants in Quito. The results revealed that potential tourists consider various factors, including their needs, desires, available offerings, and personality traits, when choosing a destination. However, it was established that personality traits do not significantly influence tourism needs and offerings. Furthermore, desires do not serve as direct or indirect mediating variables between needs and offerings. In conclusion, an individual’s personality does not necessarily dictate motivation when selecting a tourist destination. This study provides a comprehensive view of how psychological and motivational factors interact in the complex decision-making process within tourism.