Search results for " ALIM"
showing 10 items of 1216 documents
Desarrollo de métodos inmunoquímicos para el análisis en alimentos de fungicidas inhibidores de la succinato deshidrogenasa
2017
El uso de plaguicidas constituye una forma eficaz y hoy por hoy necesaria para combatir gran parte de las plagas que afectan a los cultivos agrícolas. Sin embargo, su uso puede dar lugar a la aparición de residuos en los alimentos que llegan al consumidor, lo que puede derivar en un problema de seguridad alimentaria. Por ello, es necesario el desarrollo de métodos analíticos altamente sensibles y selectivos para la monitorización de dichos residuos, que permitan la detección de concentraciones lo más bajas posibles. En este contexto, en esta Tesis Doctoral se ha abordado el desarrollo de métodos inmunoquímicos de elevada sensibilidad y selectividad para el análisis en muestras de alimentos …
Impact of an olfactory priming on food intake: a case study in an Alzheimer's Unit
2014
Impact of an olfactory priming on food intake: a case study in an Alzheimer's Unit. 6. european conference on sensory and consumer research: a sense of life
Having a choice: does it influence pleasantness and food intake?
2014
Having a choice: does it influence pleasantness and food intake?. 6. European conference on sensory and consumer research: a sense of life
Goût et préférences du consommateur âgé
2017
Revue; Goût et préférences du consommateur âgé. Sixième journée mondiale de la déglutition :
Impact of a Pitanga Leaf Extract to Prevent Lipid Oxidation Processes during Shelf Life of Packaged Pork Burgers: An Untargeted Metabolomic Approach
2020
In this work, the comprehensive metabolomic changes in pork burgers treated with different antioxidants, namely, (a) a control without antioxidants, (b) 200 mg/kg butylated hydroxytoluene (BHT), and (c) 250 mg/kg pitanga leaf extract (PLE, from Eugenia uniflora L.), each one packaged under modified atmosphere (80% O2 and 20% CO2) for 18 days storage at 2 ±
Développement de l'acceptabilité des aliments solides. A partir de quel âge les morceaux sont-ils acceptés par l'enfant sain ?
2019
Les aliments solides sont proposés aux nourrissons vers 4-6 mois, lorsque leurs besoins nutritionnels ne peuvent plus être uniquement assurés par le lait. Ces aliments (fruits, légumes, produits céréaliers…) sont généralement proposés sous forme de purée ou de bouillie. Au fil des mois, les purées sont ensuite remplacées par des textures de plus en plus consistantes et dures, permettant à l'enfant d'apprendre progressivement à manger les aliments de la table familiale. Cet apprentissage est dépendant du développement des capacités masticatoires de l'enfant, particulièrement dynamique dans la petite enfance. En effet, pour accepter un aliment, l'enfant doit être capable de le manger. Si, à l…
Assessment of the suitability of pitanga leaf extract as a natural antioxidant for enhancing canola oil stability: monitoring lipid oxidation paramet…
2019
Application of bacteriocins in vegetable food biopreservation.
2007
Bacteriocins are generally recognized as "natural" compounds able to influence the safety and quality of foods. In the past years, a lot of works have been aimed to the detection, purification and characterisation of bacteriocins, as well as to their use in food preservation strategies. A list of review articles dealing with the application of bacteriocins to the protection of foods of animal origin is also available in literature, but it lacks for a summary on the utilization of bacteriocins in vegetable foods. These biopreservatives can be used in a number of ways in food systems and this paper mainly focuses on the state-of-the-art application of bacteriocins from lactic acid bacteria (L…
Valorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives : a circular ec…
2021
Currently, agricultural production generates large amounts of organic waste, both from the maintenance of farms and crops (agricultural wastes) and from the industrialization of the product (food industry waste). In the case of Actinidia cultivation, agricultural waste groups together leaves, flowers, stems and roots while food industry by-products are represented by discarded fruits, skin and seeds. All these matrices are now underexploited and so, they can be revalued as a natural source of ingredients to be applied in food, cosmetic or pharmaceutical industries. Kiwifruit composition (phenolic compounds, volatile compounds, vitamins, minerals, dietary fiber, etc.) is an outstanding basis…
The influence of Opuntia ficus-indica mucilage edible coating on the quality of ‘Hayward’ kiwifruit slices
2016
Abstract The aim of this work was to study the effect of mucilage edible coating extracted from Opuntia ficus-indica (OFI) on the quality and shelf life maintenance of packaged kiwifruit slices. OFI mucilage alone or added with TWEEN ® 20 were applied on kiwifruit fresh cut surfaces. After treatments, kiwifruit samples were stored under passive atmosphere at 5 ± 1 °C for 3, 5, 7 and 12 days. At each storage period, visual quality and flavor score, pectin content, ascorbic acid and the microbiological characteristics were measured together with CO 2 and O 2 content in the packages. Kiwifruit slices coated only with mucilage or with mucilage plus Tween 20, showed a significant higher firmness…