@imparsifal Revisa los errores en el MySQL que seguro que te esta fallando el INSERT por algo de la configuración de la base de datos o porque el código manda mal la transacción.
Pero vamos, esto es esperable que lo estés mirando ya. Si necesitas a algún usuario que le falle constantemente, mándame privado y te puedo tirar un cable como betatester.
@nilien Pero puntos ¿dónde? Estoy intentando enviar una noticia que no tiene puntos en el título. Obviamente en el cuerpo sí. ¿Tengo que quitarlos? ¿Añadir uno al final o algo? ¿Qué?
¿Soy yo solo o en estos momentos no es posible enviar noticias?
He probado tanto en Linux como en Android y tanto con Firefox como con Chrome y en todos los casos, cuando le doy a añadir noticia a la cola, me devuelve un error 500.
He visto que alguien comenta sobre los comentarios, pero yo eso no he probado.
Zaragón, 14 de junio de 2025
Buenos días, amigüitos
Tengo mucho calor y me ha dado por ponerme a fregar y poner lavadoras
Lo de los abrazos cuando termine, me duche, me ponga de limpio y emprenda con un segundo café
Vale, notas sí puedo escribir, pero comentarios no, me sale un mensaje de "Error" sin más datos ni contenido, en cualquier noticia que lo intente... Y no veo que tenga aplicado ningún strike... ¿Alguien sabe por qué puede ser?
@vazana Es muy probable que sea a la salida de una mezquita. Lo normal en Dublín es encontrarse a grupos de adolescentes salvajes con la piel transparente atacando a viandantes por diversión.
The concentrations of phenolic compounds are always higher in olive oils, despite the decrease that occurs after heating (-7.5% in the ROO and -24.6% in EVOO). Antioxidant activity is greater when olive oils are fresh and remains present in EVOO after heating. The concentration of polar compounds was similar for all oils after heating. In conclusion, ROO and EVOO are the richest in monounsaturated FA even after heating, with no production of saturated or trans FA. Despite losing some antioxidant activity, heated EVOO remains richer in monounsaturated FA than ROO, SBO and SFO in the fresh version. All oils suffer similar rates of degradation.
Freir a 200º durante 5 minutos produce un deterioro del aceite similar en extra virgen que en refinados, pero al partir el extra virgen de un contenido mucho más elevado en fenoles, aunque la caída porcentual es mayor, el resultado sigue siendo un aceite más sano.
Slices of potatoes were fried at 180 degrees C for 5, 10, and 15 min, and acrylamide content was determined by LC-MS. Results demonstrated that VOO phenolic compounds are not degraded during frying, and crisp color was not significantly different among the four VOOs. Acrylamide concentration in crisps increased during frying time, but the formation was faster in the oil having the lowest concentration of phenolic compounds. Moreover, the VOO having the highest concentration of ortho-diphenolic compounds is able to efficiently inhibit acrylamide formation in crisps from mild to moderate frying conditions. It was concluded that the use of ortho-diphenolic-rich VOOs can be proposed as a reliable mitigation strategy to reduce acrylamide formation in domestic deep-frying.
Freir patatas a 180º, incluso por encima del punto de humeo, produce menos compuestos cancerígenos usando aceite virgen que refinado.
@JandePorer Pues pasa que estás obsoleto. El aceite virgen sufre menos con el calor que los demás aceites. Aunque es verdad que hay menos diferencia entre extra y refinado de oliva que entre extra y "otras cosas" que salvo el aguacate son basura.
The results show that heat treatment causes a decrease in the nutritional quality of the two types of olive oil. The content of unsaturated fatty acids decreased significantly (p < 0.05) from 87.4% to 84.5% for refined olive oil, while no change was found for extra virgin olive oil. The content of saturated fatty acid did not change substantially for either type of oil. The heat treatment also caused a decrease in the tocopherol content that was more evident for the refined olive oil. This heat treatment results in an increase in free fatty acids that was more pronounced for refined olive oil.
Pero vamos, esto es esperable que lo estés mirando ya. Si necesitas a algún usuario que le falle constantemente, mándame privado y te puedo tirar un cable como betatester.
@ochoceros
Y gracias, por cierto.
He probado tanto en Linux como en Android y tanto con Firefox como con Chrome y en todos los casos, cuando le doy a añadir noticia a la cola, me devuelve un error 500.
He visto que alguien comenta sobre los comentarios, pero yo eso no he probado.
Buenos días, amigüitos
Tengo mucho calor y me ha dado por ponerme a fregar y poner lavadoras
Lo de los abrazos cuando termine, me duche, me ponga de limpio y emprenda con un segundo café
Vale, notas sí puedo escribir, pero comentarios no, me sale un mensaje de "Error" sin más datos ni contenido, en cualquier noticia que lo intente... Y no veo que tenga aplicado ningún strike... ¿Alguien sabe por qué puede ser?
Edit: nada, ya he visto @esto
Éso era con martes 13. En viernes es cosa de los anglosajones.
@eldarel
www.iseki-food-ejournal.com/article/590#:~:text=increase in SBO after
The concentrations of phenolic compounds are always higher in olive oils, despite the decrease that occurs after heating (-7.5% in the ROO and -24.6% in EVOO). Antioxidant activity is greater when olive oils are fresh and remains present in EVOO after heating. The concentration of polar compounds was similar for all oils after heating. In conclusion, ROO and EVOO are the richest in monounsaturated FA even after heating, with no production of saturated or trans FA. Despite losing some antioxidant activity, heated EVOO remains richer in monounsaturated FA than ROO, SBO and SFO in the fresh version. All oils suffer similar rates of degradation.
Freir a 200º durante 5 minutos produce un deterioro del aceite similar en extra virgen que en refinados, pero al partir el extra virgen de un contenido mucho más elevado en fenoles, aunque la caída porcentual es mayor, el resultado sigue siendo un aceite más sano.
@JandePorer
Slices of potatoes were fried at 180 degrees C for 5, 10, and 15 min, and acrylamide content was determined by LC-MS. Results demonstrated that VOO phenolic compounds are not degraded during frying, and crisp color was not significantly different among the four VOOs. Acrylamide concentration in crisps increased during frying time, but the formation was faster in the oil having the lowest concentration of phenolic compounds. Moreover, the VOO having the highest concentration of ortho-diphenolic compounds is able to efficiently inhibit acrylamide formation in crisps from mild to moderate frying conditions. It was concluded that the use of ortho-diphenolic-rich VOOs can be proposed as a reliable mitigation strategy to reduce acrylamide formation in domestic deep-frying.
Freir patatas a 180º, incluso por encima del punto de humeo, produce menos compuestos cancerígenos usando aceite virgen que refinado.
@JandePorer
www.researchgate.net/publication/280609945_The_Chemical_Parameters_and
The results show that heat treatment causes a decrease in the nutritional quality of the two types of olive oil. The content of unsaturated fatty acids decreased significantly (p < 0.05) from 87.4% to 84.5% for refined olive oil, while no change was found for extra virgin olive oil. The content of saturated fatty acid did not change substantially for either type of oil. The heat treatment also caused a decrease in the tocopherol content that was more evident for the refined olive oil. This heat treatment results in an increase in free fatty acids that was more pronounced for refined olive oil.
static.oliveoilseason.com/papers/research/2016-uc-davis-changes-in-che