Sandra Pagador

Virtual education has gained great relevance in recent years, due to the pandemic. The access to electronic devices and services represents an urgent necessity and thus the concern for acquiring digital competences, which allow a proper interaction within the teaching–learning process. Recent studies have demonstrated the importance of having digital resources and the adaptability of their use from the university students’ homes during the pandemic crisis. This research intends to identify the relevant challenges regarding the accessibility to technological devices and digital competences that university students had to face to obtain suitable learning during the lockdown, due to the pandemic. The sample information consisted of 9326 Peruvian university students. The data was obtained from the National Homes Survey from the Statistics and Information National Institute, and it was distributed in twenty-five regions (in groups of five macro-regions) over a period of three years (2019–2021). The results showed significant differences in the number of students with internet access from home: between 40% and 60% access classes with a desktop or laptop, and digital competences have improved in the last year. This is evidence that digital divides set limits on the opportunities for a quality education.

Las micro y pequeñas empresas son las principales fuentes económicas en los países de América Latina, y el tener una visión de creación de valor compartido les hará crecer en conjunto con el entorno. Por eso es importante determinar si la gestión del intraemprendimiento es un predictor de la creación de valor compartido en las micro y pequeñas empresas de la provincia de Trujillo, Perú. La investigación es de enfoque cuantitativo con alcance correlacional-causal. La muestra fue de 62 micro y pequeñas empresas, de una población de 114.121 empresas según el Instituto Nacional de Estadística e Informática, encuestando por empresa a un colaborador con funciones laborales vinculadas a la innovación. Mediante un análisis inferencial se demostró una correlación-causal positiva entre las variables estudiadas aplicando los coeficientes de Rho de Spearman y d de Somers, obteniendo valores de significancia menores del 0.01. Finalmente, se concluyó que la gestión del intraemprendimiento es un predictor de la creación de valor compartido en las micro y pequeñas empresas de Trujillo porque mostraron una relación causal significativa. Esto permite recomendar a las instituciones gubernamentales, fortalecer el conocimiento de creación de valor compartido de micro y pequeñas empresas y ofrecer condiciones adecuadas para su consolidación.

The present research work aimed to analyze the sociodemographic characteristics and the level of compliance that Peruvian students have with the sustainable development goals (SDG). The type of research was applied, non-experimental, correlational-transversal research design. The population was made up of Peruvian students of the VII undergraduate cycle of a private university and postgraduate students of a public university, considering a number of 365 students (288 undergraduate and 77 postgraduate). As results, the people with the highest level of compliance with the SDG were identified with the following characteristics: being older than 25 years, being female, belonging to the faculty of architecture, coming from the Ancash region and being studying architecture. postgrads studies. The study program variable is the only one that is associated with the level of compliance with the SDG. In conclusion, of the objectives analyzed, it can be seen that the highest percentage of compliance is in SDG5, followed by SDG4 and 16. On the other hand, the objectives with the lowest percentage of compliance are SDG1, 2 and 13.

An agroindustrial by-product (cactus pear peel) and whole grains flour (brown rice and amaranth) were used to present a gluten-free snack proposal. The effect of 5% (F1), 7% (F2), and 10% (F3) substitution of brown-rice flour for yellow cactus pear peel powder (Opuntia ficus-indica) on the snack physical, sensorial, and nutritional properties was evaluated. In addition, 20% of amaranth flour (Amaranthus caudatus) was used for all formulations. As the percentage of substitution increased, the a⁎ value increased, while the L⁎ decreased. The control snacks presented higher hardness, while the snacks with 10% substitution presented a greater crispness. The sensorial properties (overall liking, colour, crispness, and oiliness) reported that the samples containing cactus pear peel powder were the most accepted. The fat content decreased as the substitution percentage increased. The F3 formulation presented the best physical and sensorial properties and when compared with other commercial snack brands, it presented low fat and an adequate protein and fibre content. Therefore, snacks based on brown rice, amaranth, and cactus pear by-product could be considered as a good option of gluten-free product, contributing to reducing the lack of gluten-free products on the markets.

Pre-treatment by Acidification and Freezing on Corncob Polymers and its Enzymatic Hydrolysis