2014
DOI: 10.22507/rli.v11n1a19
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La neuroética, problema emergente en la bioética

Abstract: La neuroética, problema emergente en la bioéticaresumen Se hace una revisión somera de las posturas frente al funcionamiento del cerebro humano y su comparación con el funcionamiento de una computadora, se revisan algunos conocimientos sobre la llamada inteligencia artificial y la mente humana y algunas de sus características que la hacen diferente de las má-quinas; finalmente, se hacen unas consideraciones sobre la libertad humana y la ética.Palabras clave: neuroética, inteligencia artificial, ética, libertad… Show more

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Cited by 3 publications
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“…Del Villar et al (2007) They mention that when extracting the pigment from the flower by means of dehydration and grinding it must be with the help of solvents since an oleoresin composed mostly of esterified carotenoids with a xanthophyll content is produced, Restrepo (2006) explains that oleoresin is acquired from spices or different plants, with the function of producing color, flavor and spicy perception. Espinosa and García (2017) state that to obtain a correct extraction of the pigment without any adverse response, the use of microencapsulation technology must be carried out, which according to Parra (2011) consists of a polymer cover with an active substance that protects a food or compound.…”
Section: Resultsmentioning
confidence: 99%
“…Del Villar et al (2007) They mention that when extracting the pigment from the flower by means of dehydration and grinding it must be with the help of solvents since an oleoresin composed mostly of esterified carotenoids with a xanthophyll content is produced, Restrepo (2006) explains that oleoresin is acquired from spices or different plants, with the function of producing color, flavor and spicy perception. Espinosa and García (2017) state that to obtain a correct extraction of the pigment without any adverse response, the use of microencapsulation technology must be carried out, which according to Parra (2011) consists of a polymer cover with an active substance that protects a food or compound.…”
Section: Resultsmentioning
confidence: 99%