MOIRA-PLUS use in decision making on the long-term management of contaminated freshwater bodies and catchments

In the mid-long-term after a nuclear accident, the contamination of drinking water sources, fish and other aquatic foodstuffs, irrigation supplies and people?s exposure during recreational activities may create considerable public concern, even though dose assessment may in certain situations indicate lesser importance than for other sources, as clearly experienced in the aftermath of past accidents. In such circumstances there are a number of available countermeasure options, ranging from specific chemical treatment of lakes to bans on fish ingestion or on the use of water for crop irrigation. The potential actions can be broadly grouped into four main categories, chemical, biological, physical and social. In some cases a combination of actions may be the optimal strategy and a decision support system (DSS) like MOIRA-PLUS can be of great help to optimise a decision. A further option is of course not to take any remedial actions, although this may also have significant socio-economic repercussions which should be adequately evaluated. MOIRA-PLUS is designed to allow for a reliable assessment of the long-term evolution of the radiological situation and of feasible alternative rehabilitation strategies, including an objective evaluation of their social, economic and ecological impacts in a rational and comprehensive manner. MOIRA-PLUS also features a decision analysis methodology, making use of multi-attribute analysis, which can take into account the preferences and needs of different types of stakeholders. The main functions and elements of the system are described summarily. Also the conclusions from end-user?s experiences with the system are discussed, including exercises involving the organizations responsible for emergency management and the affected services, as well as different local and regional stakeholders. MOIRAPLUS has proven to be a mature system, user friendly and relatively easy to set up. It can help to better decisionmaking by enabling a realistic evaluation of the complete impacts of possible recovery strategies. Also, the interaction with stakeholders has allowed identifying improvements of the system that have been recently implemented.

Decelerated mass loss of Hurd and Johnsons Glaciers, Livingston Island, Antarctic Peninsula

A new 10 year surface mass balance (SMB) record of Hurd and Johnsons Glaciers, Livingston Island, Antarctica, is presented and compared with earlier estimates on the basis of local and regional meteorological conditions and trends.Since Johnsons is a tidewater glacier, we also include a calving flux calculation to estimate its total mass balance. The average annual SMB over the 10 year observation period 2002–11 is –0.15�0.10 m w.e. for Hurd Glacier and 0.05�0.10 m w.e. for Johnsons Glacier. Adding the calving losses to the latter results in a total mass balance of –0.09�0.10 m w.e. There has been a deceleration of the mass losses of these glaciers from 1957–2000 to 2002–11, which have nearly halved for both glaciers. We attribute this decrease in the mass losses to a combination of increased accumulation in the region and decreased melt. The increased accumulation is attributed to larger precipitation associated with the recent deepening of the circumpolar pressure trough, while the melt decrease is associated with lower summer surface temperatures during the past decade.

Sistema de guía para personas invidentes a través de bluetooth

El planteamiento inicial era proveer al individuo invidente de un sistema autónomo capaz de guiarle según sus preferencias. El resultado obtenido al finalizar este proyecto ha sido un dispositivo autónomo configurable por el usuario mediante una aplicación sw , desarrollada en la plataforma móvil Android capaz de comunicarse con el dispositivo autónomo(móvil personal). La idea de utilizar como plataforma de desarrollo sw Android, se basó fundamentalmente en que es código open source, es gratuito y está presente en el 70 por ciento de los móviles de Europa. La idea inicial era que ambos hubieran sido integrados en un mismo dispositivo, pero una vez comenzado el proyecto y habiendo evaluado los hábitos actuales, decidimos adaptar la idea general del proyecto, a nuestros días. Para ello hicimos uso del dispositivo móvil más usado hoy en día, como es nuestros teléfonos móviles, o más bien los llamado Smartphone, con los cuales podemos desde su aplicación originaria que es llamar, hasta realizar multitud de operaciones al mismo tiempo como puede ser comunicación por internet, posicionamiento via GPS, intercambio de ficheros por bluetooth… tantas como podamos programar. Sobre este último atributo, intercambio de información a través de bluetooth, es la interfaz que vamos a aprovechar para la realización de nuestro proyecto. Hoy en día el 90% de los Smartphone tiene entre sus características de conectividad la posibilidad de intercambiar información vía bluetooth. Una vez se tiene resuelto el interfaz entre el medio y el usuario se debe solucionar la forma de transformar la información para que los dispositivos móviles recojan la información y sepan discernir entre la información importante y la que no lo es. Para ello hemos desarrollado una tarjeta configurable, con un módulo bluetooth comercial para enviar la información. El resultado final de esta tarjeta proporciona una manera fácil de configurar diferentes mensajes que serán utilizados según la situación. ABSTRACT The initial approach consisted of a system that shows the way for blind people to get somewhere or something or provide to them important information, an autonomous system able to guide to their preference. After several analyses the project accomplish is a standalone device configurable by the user via an application sw, developed in Android mobile platform capable of communicating with the standalone device (personal cell phone). The decision of using the sw development platform of Android was due to the open source code concept and the great extent of presence on 70 percent of European mobiles. The first idea was that the sw and the device were integrated into a single device, but once the project had been started and having assessed the current habits, it has changed to be adapted to the present technology to get a better usability on the present-day. To achieve the project goals the most used mobile device today was used, our mobile phones, or rather called Smartphone, which you could use to phone your mother or perform many operations simultaneously such as communication online, positioning via GPS, bluetooth file trading program, etc. On this last attribute, information sharing via bluetooth, is the interface that it has been taken to complete the project. Today 90% of the Smartphone include in its connectivity features the ability to exchange information via bluetooth. Once that it was solved the interface between the environment and the final user, the next step incorporates the transformation of the information that the mobile devices collect from the environment to discern between the information the user configure to be notified or not. The hardware device that makes it possible is a configurable card with a bluetooth module that is able to send the information. The final result of this card provides an easy way to configure different messages, that we could use depending of the situation.

Development of a Model for Security and Usability

This research addressed the development of a consolidated model designed especially to cover the security and usability attributes of a software product. As a starting point, we built a new usability model on the basis of well-known quality standards and models. We then used an existing security model to analyse the relationship between these two approaches. This analysis consisted of a systematic mapping study of the relationship between security and usability as global quality factors. We identified five relationship types: inverse, direct, relative, one-way inverse, and no relationship. Most authors agree that there is an inverse relationship between security and usability. However, this is not a unanimous finding, and this study unveils a number of open questions, like application domain dependency and the need to explore lower-level relationships between attribute subcharacteristics. In order to clarify the questions raised during the research, we conducted a second systematic mapping to further analyse the finer-grained structure of these factors, such as authentication as a subset of security and user efficiency as a subset of usability. The most relevant finding is that efficiency does not depend on the security level during the authentication process. There are other subfactors that require analysis. Accordingly, this research is the first part of a larger project to develop a full-blown consolidated model for security and usability.

Mealiness assessment in fruits using MRI techniques.

Mealiness is a sensory attribute that cannot be defined by a single parameter but through a combination of variables (multidimensional structure). Previous studies propose the definition of mealiness as the lack of crispiness, of hardness and of juiciness. Current aims are focused on establishing non destructive tests for mealiness assessment. MultiSliceMultiEcho Magnetic resonance images (MRI, 64*64pixels) have been taken corresponding to a 3ms of Echo time. Small samples of Top Red apples stored 6 months at controlled atmosphere (expected to be non mealy) and 2°C (expected to be mealy) have been used for MRI imaging. Three out of four apples corresponding to the sample maintained at controlled atmosphere did not develop mealiness while three out of four fruits corresponding to the sample stored at 2°C became mealy after 6 month of storage. The minimum T2 values/image obtained for the mealy apples shows to be significantly lower when compared with non mealy apples pointing that a more dis-aggregated structure leads to a quicker loss of signal Also, there is a significant linear correlation (r=-0.76) between the number of pixels with a T2 value below 35ms within a fruit image and the deformation parameter registered during the Magness-Taylor firmness test. Finally, all the T2 images of the mealy apples show a regional variation of contrast which is not shown for non mealy apples. This variation of contrast is similar to the MRI images of water-cored apples indicating that in these cases there is a differential water movement that may precede the internal browning.

Identification procedure of mealy apples by instrumental means. Extraction of storage features.

Mealiness is a negative attribute of sensory texture that combines the sensation of a disaggregated tissue with the sensation of lack of juiciness. Since January 1996, a wide EC Project entitled : "Mealiness in fruits. Consumers perception and means for detection'" is being carried out. Within it, three sensory panels have been trained at : the Institute of Food Research (IFR, United Kingdom), the Instituto de Agroquímica y Tecnología de los Alimentos (IATA, Spain) and the Institut voor Agrotechnologisch Onderzoek (ATO-DLO, Netherlands) to assess mealiness in apples. In all three cases, mealiness has been described as a multidimensional sensory descriptor capable of gathering the loss of consistency (of crispness and of hardness) and of juiciness. Also within the EC Project several instrumental procedures have been tested for mealiness assessment. In this sense the Physical Properties Laboratory (ETS1A-UPM) has focused its aims in a first stage on performing instrumental tests for assessing some textural descriptors as crispiness, hardness and juiciness. The results obtained within these tests have shown to correlate well with the sensory measurements (Barreiro et Ruiz-Altisent, 1997) in apples, but also have succeed when trying to generate several texture degradation levels on peaches from which mealiness appears to be the last stage (Ortiz et al. 1997).

Fruit by fruit identification of mealy peaches. Extraction of storage features.

Mealiness is a negative attribute of sensory texture, characterised by the lack of juiciness decrease in the total amount of of water content of tissues. Peach mealy textures are known as \ and leatheriness. Besides the lack of juiciness and flavour, that characterises mealy fruits, in associated with internal browning near the stone and an incapacity of ripening although there i ripe appearance. It is considered as a physiological disorder that appears in stone fruits probably < unbalanced pectolitic enzyme activity during storage. Since January 1996, a wide EC Project entitled: "Mealiness in fruits. Consumer perception and i detection" is being carried out. Within it, the Physical Properties Laboratory (ETSIA-UPM) working to develop instrumental procedures to detect mealiness in different types of fruits (s contributions by Barreiro to AgEng). The results obtained have shown to correlate well with \ measurements in apples (Barreiro et al), also we have succeeded in identifying individual mealy j the basis of instrumental measurement in peaches. The definition of these texture categories will be used in further studies as a base for new individual classification.

Mealiness assessment in apples and peaches using MRI techniques.

Since Januarv 1946 a wade EC Project entitled "Mealiness in fruits Consumers perception and means for detection is being carried out. Mealiness is a sensory attribute that cannot be defined by a single parameter but through a combination of variables (multidimensional structure) Previous studies propose the definition of mealiness as the lack of crispiness of hardness and of juiciness. A destructive instrumental procedure combined with a integration technique has been already developed enabling to identify mealy fruits by destructive instrumental means use other contributions of Barreiro and Ortiz to this Ag Eng 98. Current aims .are focused on establishing non destructive tests for mealiness assessment. Magnetic resonance Imaging (MRI) makes use of the magnetic properties that some atomic nuclei have. especially hidrogen nuclei from water molecules to obtain high quality images in the field of internal quality evaluation the MRI has been used to assess internal injury due to conservation as o treatments as chilling injury un Persimmons Clark&Forbes (1994) and water-core in apples (Wang et al. 1998. In the case of persimmons the chilling injury is described as an initial tissue breakdown and lack of cohesion between cells followed by formation of a firm gel and by a lack of juiciness without changes in the total amount ol water content. Also a browning of the flesh is indicated (Clark&Forhes 1994). This definition fits into the previous description of mealiness.

Woolliness assessment in peaches (Cv. Springcrest) by sensory and instrumental means.

Mealiness is a negative attribute of sensory texture, characterised by the lack of juiciness without variation of total water content in the tissues. In peaches, mealiness is also known as "woolliness" and "leatheriness". This internal disorder is characterised by the lack of juiciness and flavour. In peaches, it is associated with interna browning near the stone and the incapacity of ripening although there is externa ripe appearance. Woolliness is associated with inadequate cold storage and is considered as a physiological disorder that appears in stone fruits when an unbalanced pectolitic enzyme activity during storage occurs (Kailasapathy and Melton, 1992). Many attempts have been carried out to identify and measure mealiness and woolliness in fruits. The texture of a food product is composed by a wide spectrum of sensory attributes. Consumer defines the texture integrating simultaneously all the sensory attributes. However, an instrument assesses one or several parameters related to a fraction of the texture spectrum (Kramer, 1973). The complexity of sensory analysis by means of trained panels to assess the quality of some producing processes, supports the attempt to estimate texture characteristics by instrumental means. Some studies have been carried out comparing sensory and instrumental methods to assess mealiness and woolliness. The current study is centered on analysis and evaluation of woolliness in peaches and is part of the European project FAIR CT95 0302 "Mealiness in fruits: consumer perception and means for detection". The main objective of this study was to develop procedures to detect woolly peaches by sensory and by instrumental means, as well as to compare both measuring procedures.

Optical detection of mealiness in apples using laser TDRS.

Mealiness is a textural attribute related to an internal fruit disorder that involves quality loss. It is characterised by the combination of abnormal softness of the fruit and absence of free juiciness in the mouth when eaten by the consumer. Recent research concluded with the development of precise instrumental procedure to measure a scale of mealiness based on the combination of several rheological properties and empirical magnitudes. In this line, time-domain laser reflectance spectroscopy (TDRS) is a new medical technology, used to characterise the optical properties of tissues, and to locate affected areas like tumours. Among its advantages compared to more traditional spectroscopic techniques, there is the feasibility to asses simultaneously and independently two optical parameters: the absorption of the light inside the irradiated body, and the scattering of the photons across the tissues, at each wavelength, generating two coefficients (µa, absorption coeff.; and µ's, transport scattering coeff.). If it is assumed that they are related respectively to chemical components and to physical properties of the sample, TDRS can be applied to the quantification of chemicals and the measurement of the rheological properties (i.e. mealiness estimation) at the same time. Using VIS & NIR lasers as light sources, TDRS was applied in this work to Golden Delicious and Cox apples (n=90), conforming several batches of untreated samples and storage-treated (20°C & 95%RH) to promote the development of mealiness. The collected database was clustered into different groups according to their instrumental test values (Barreiro et al, 1998). The optical coefficients were used as explanatory variables when building discriminant analysis functions for mealiness, achieving a classification score above 80% of correctly identified mealy versus fresh apples.

Non-Destructive Identification of Woolly Peaches combining Mechanical Impact Response and NIR Spectroscopy.

Woolliness (mealiness in other fruits) is a negative attribute of peach sensory texture that is a physiological disorder associated with inadequate cold storage. It is characterised by lack of crispness and juiciness without variation in the tissue water content (Harker and Hallet, 1992). Many attempts have been made to develop destructive instrumental procedures to detect mealiness and woolliness. Non-destructive procedures attempted include using nuclear magnetic resonance (Sonego et al., 1995). However, this technique has economical limitations and is not practical at present. Non-destructive impact tests and NIR are non-destructive techniques which have been used to assess internal characteristics of fruits (Chen and Sun, 1991). The objective of this study was to develop a novel non-destructive procedure to identify woolly peaches by combining impact and NIR approaches.

Dominance intensity measure within fuzzy weight oriented MAUT: an application

We introduce a dominance intensity measuring method to derive a ranking of alternatives to deal with incomplete information in multi-criteria decision-making problems on the basis of multi-attribute utility theory (MAUT) and fuzzy sets theory. We consider the situation where there is imprecision concerning decision-makers’ preferences, and imprecise weights are represented by trapezoidal fuzzy weights.The proposed method is based on the dominance values between pairs of alternatives. These values can be computed by linear programming, as an additive multi-attribute utility model is used to rate the alternatives. Dominance values are then transformed into dominance intensity measures, used to rank the alternatives under consideration. Distances between fuzzy numbers based on the generalization of the left and right fuzzy numbers are utilized to account for fuzzy weights. An example concerning the selection of intervention strategies to restore an aquatic ecosystem contaminated by radionuclides illustrates the approach. Monte Carlo simulation techniques have been used to show that the proposed method performs well for different imprecision levels in terms of a hit ratio and a rank-order correlation measure.

A fuzzy MCDA framework for safety assessment in the remediation of a uranium mill tailings site in Ukraine

The Pridneprovsky Chemical Plant was one of the largest uranium processing enterprises in the former USSR, producing a huge amount of uranium residues. The Zapadnoe tailings site contains most of these residues. We propose a theoretical framework based on multicriteria decision analysis and fuzzy logic to analyze different remediation alternatives for the Zapadnoe tailings, which simultaneously accounts for potentially conflicting economic, social and environmental objectives. We build an objective hierarchy that includes all the relevant aspects. Fuzzy rather than precise values are proposed for use to evaluate remediation alternatives against the different criteria and to quantify preferences, such as the weights representing the relative importance of criteria identified in the objective hierarchy. Finally, we suggest that remediation alternatives should be evaluated by means of a fuzzy additive multi-attribute utility function and ranked on the basis of the respective trapezoidal fuzzy number representing their overall utility.

A Maut aprroach for reusing domain ontologies on the basis of the NeOn Methodlogy

Knowledge resource reuse has become a popular approach within the ontology engineering field, mainly because it can speed up the ontology development process, saving time and money and promoting the application of good practices. The NeOn Methodology provides guidelines for reuse. These guidelines include the selection of the most appropriate knowledge resources for reuse in ontology development. This is a complex decision-making problem where different conflicting objectives, like the reuse cost, understandability, integration workload and reliability, have to be taken into account simultaneously. GMAA is a PC-based decision support system based on an additive multi-attribute utility model that is intended to allay the operational difficulties involved in the Decision Analysis methodology. The paper illustrates how it can be applied to select multimedia ontologies for reuse to develop a new ontology in the multimedia domain. It also demonstrates that the sensitivity analyses provided by GMAA are useful tools for making a final recommendation.

Efecto de la adición de ingredientes funcionales en el comportamiento reológico y la textura de puré de patata (Cv. Kennebec) fresco y congelado

El interés creciente en encontrar alimentos precocinados congelados que se asemejen a productos naturales, capaces de superar un procesado con el menor daño, ha generado un aumento en el estudio de nuevos productos en este campo de la investigación. Las características de cada matriz alimentaria, la composición y estructura de los ingredientes, así como el efecto de las interacciones entre ellos, modifica la textura, estructura y las propiedades físicas y sensoriales del alimento, así como su aceptación por el consumidor. En este contexto, la investigación realizada en esta tesis doctoral se ha llevado a cabo en puré de patata considerado como una matriz alimentaria semisólida y se ha centrado en analizar los efectos de la concentración y modificación de la composición en las propiedades reológicas y de textura, en las propiedades físico-químicas y estructurales, así como en los atributos sensoriales de los purés de patata cuando a estos se le añaden diferentes ingredientes funcionales como fibra de guisante, inulina, aceite de oliva, aislado de proteína de soja, ácidos grasos omega 3 y/o sus mezclas. Para ello, se han realizado cuatro estudios donde se determinan las propiedades reológicas mediante ensayos dinámicos oscilatorios y en estado estacionario, los parámetros instrumentales de textura mediante ensayos de extrusión inversa y de penetración cónica, además de los cambios estructurales a través de cromatografía iónica con detector de pulsos amperométrico, cromatografía de gases con detector de ionización de llama y microscopía electrónica de barrido. Conjuntamente, se han evaluado los atributos sensoriales de los diferentes purés generando los descriptores que mejor definen la calidad sensorial del producto, utilizando un panel de jueces entrenados y valorándose la aceptación global de los nuevos productos mediante un panel de consumidores. En un primer estudio, el puré de patata natural congelado elaborado con crioprotectores se enriqueció con fibra dietética insoluble (fibra de guisante), fibra dietética soluble (inulina) y sus mezclas. La fibra de guisante influyó significativa y negativamente en la textura del puré de patata, percibiéndose en el producto un incremento de la dureza y de la arenosidad, mientras que la inulina produjo un ablandamiento del sistema. En un segundo estudio, el puré de patata natural fresco y congelado/descongelado elaborado con y sin crioprotectores, se enriqueció con fibra dietética soluble (inulina), aceite de oliva virgen extra y sus mezclas. La adición de estos dos ingredientes generó un ablandamiento de la matriz del sistema, produciéndose, sin embargo, un efecto sinérgico entre ambos ingredientes funcionales. La inulina tuvo un efecto más significativo en la viscosidad aparente del producto, mientras que el aceite de oliva virgen extra afectó más significativamente a la pseudoplasticidad, al índice de consistencia y a la viscosidad plástica del mismo. El proceso de congelación y descongelación utilizado favoreció la reducción del tamaño de las partículas de inulina haciéndolas imperceptibles al paladar, obteniéndose productos más cremosos y con mayor aceptabilidad global que sus homólogos frescos. En un tercer estudio, el puré de patata natural fresco y congelado/descongelado elaborado con crioprotectores se enriqueció con mezclas de fibra dietética soluble (inulina) y aislado de proteína de soja. Los resultados demostraron que el ciclo de congelación y descongelación realizado no afecta el grado de polimerización de la inulina. La estructura química de la inulina tampoco se vio afectada por la incorporación de la soja. El proceso de congelación/descongelación, así como la adición de concentraciones altas de inulina y bajas de aislado de proteína de soja, favorecen la disminución de la contribución de la componente viscosa en las propiedades viscoelásticas del puré de patata. La cremosidad fue el único atributo sensorial que presentó una correlación lineal significativa entre las puntuaciones otorgadas por panelistas entrenados y no entrenados. Por último, se elaboró un puré de patata natural fresco y congelado/descongelado optimizado con crioprotectores y enriquecido con la suma de ácido docosahexaenoico (DHA, C22:6 n-3) y ácido eicosapentaenoico (EPA, C20:5 n-3) y con ácido α-linolénico (ALA, C18:3 n-3) microencapsulados. El ciclo de congelación y descongelación no afectó al perfil de ácidos grasos del puré de patata. La adición de omega 3 procedente de aceites de lino y pescado microencapsulados mejora los indicadores nutricionales que definen la calidad de la grasa, obteniéndose un producto más saludable. ABSTRACT The growing interest in finding frozen precooked products that are like a natural product and capable of withstanding initial processing with minimum damage and remaining stable during preservation and reheating prior to consumption has generated an increase in studies of new products in this field of research. The characteristics of each food matrix, the composition and structure of the ingredients and the effect of interactions between them alter the texture, structure and physical and sensory properties of the food product and its acceptance by the consumer. In this context, the research conducted in this doctoral thesis was carried out on mashed potato, considered as a semi-solid food matrix, and focused on analysing the effects of concentration and modification of the composition of the mashed potato matrix on the rheological and textural properties, physicochemical and structural properties and sensory attributes of mashed potato when various functional ingredients are added to it, such as pea fibre, inulin, olive oil, soy protein isolate, omega 3 fatty acids and/or mixtures of these ingredients. Four studies were conducted for this purpose. Rheological properties were determined by oscillatory dynamic tests and stationary state tests, and instrumental texture parameters by backward extrusion and cone penetration tests. Structural changes were studied by ion chromatography with pulsed amperometric detector, gas chromatography with flame ionisation detector and scanning electron microscopy. The sensory attributes of the various mashed potato mixtures were evaluated by generating the descriptors that best defined the sensory quality of the products and using a panel of trained judges, and overall acceptance of the new products was evaluated by a panel of consumers. In the first study, frozen natural mashed potato incorporating cryoprotectants was enriched with insoluble dietary fibre (pea fibre), soluble dietary fibre (inulin) and mixtures of the two. Pea fibre had a significant negative influence on the texture of the mashed potato, producing an increase in hardness and granularity, whereas inulin produced a softening of the system. In the second study, fresh and frozen/thawed natural mashed potato prepared with and without cryoprotectants was enriched with soluble dietary fibre (inulin), extra virgin olive oil and mixtures of the two. The addition of these two ingredients generated softening of the matrix of the system, but a synergic effect between the two functional ingredients was produced. Inulin had a more significant effect on the apparent viscosity of the product, whereas extra virgin olive oil had a more significant effect on its pseudoplasticity, consistency index and plastic viscosity. The freezing and thawing process that was used contributed to a reduction in the size of the inulin particles, making them imperceptible to the palate and producing creamier products with greater overall acceptability than their fresh equivalents. In the third study, the fresh and frozen/thawed natural mashed potato incorporating cryoprotectants was enriched with mixtures of soluble dietary fibre (inulin) and soy protein isolate. The results showed that the freezing and thawing process that was performed did not affect the degree of polymerisation of the inulin. The chemical structure of the inulin was also not affected by the incorporation of soy. The freezing and thawing process and the addition of high concentrations of inulin and low concentrations of soy protein isolate favoured a decrease in the contribution of the viscous component to the viscoelastic properties of the mashed potato. Creaminess was the only sensory attribute that presented a significant linear correlation between the scores given by trained and untrained panellists. Lastly, fresh and frozen/thawed natural mashed potato optimised with cryoprotectants was prepared and enriched with the sum of docosahexaenoic acid (DHA, C22:6 n-3) and eicosapentaenoic acid (EPA, C20:5 n-3) and with α-linolenic acid (ALA, C18:3 n-3), microencapsulated. The freezing and thawing process did not affect the fatty acid profile of the mashed potato. The addition of omega 3 obtained from microencapsulated linseed and fish oils improved the nutritional indicators that define the quality of the fat, producing a healthier product.