Search results for "ALIMENTARI"
showing 10 items of 497 documents
Modelización farmacocinética de la taurina: influencia del estado nutricional
2014
La desnutrición es una alteración fisiológica que cursa con modificaciones en la función corporal y está asociada a determinados procesos quirúrgicos, cáncer y enfermedades metabólicas1. Los requerimientos de taurina, aminoácido condicionalmente esencial, aumentan en estados patológicos, y sus parámetros farmacocinéticos pueden verse alterados en estado de desnutrición2. El objetivo de este trabajo es analizar la influencia de la desnutrición calórico proteica sobre los parámetros farmacocinéticos de taurina en rata y evaluar el valor añadido que supone la administración de un suplemento de taurina en una dieta enteral comercial (T Diet Plus®, TDP) respecto a otra no suplementada (Isosource…
Valoración de la calidad de vida asociada al ámbito sociodemográfico en población mayor domiciliada con limitaciones funcionales
2014
La calidad de vida se ha convertido en un concepto básico para profesionales sociales y de la salud. Tanto éstos como la administración pública plantean como objetivo prioritario aumentar el bienestar de los ciudadanos en función de sus diferentes contextos de referencia. En este sentido, el concepto de bienestar social cobra especial relevancia en colectivos con necesidades especiales de protección al encontrarse en situación de vulnerabilidad, como el colectivo de la tercera edad y aquellos en situación de dependencia. Tanto es así, que la Asamblea General de Naciones Unidas declara en su reunión de 23 de septiembre de 2013 su determinación de colaborar en pro de un desarrollo que tenga e…
Sistema Coordinado Rápido de Información: evaluación de las alertas alimentarias durante el periodo 2008-2012
2014
Se analiza la evolución y contenidos de las alertas alimentarias en el estado español durante el periodo 2008-2012
Renewable polyol obtained by microwave-assisted alcoholysis of epoxidized soybean oil: Preparation, thermal properties and relaxation process
2019
[EN] The soybean oil polyol (SOP) use as feedstock in the polyurethane industry has been recently emphasized due to its excellent resistance to hydrolysis, which is also applicable in coatings and thermal insulation. In this article, the SOP was obtained by a very fast microwave-assisted alcoholysis of epoxidized soybean oil (ESO). The preparation method, thermal properties, and relaxation process were evaluated. High yields as opening and consumption epoxy group and selectivity of 99.8 mol%, 985 mol%, and 71.2 mol% were obtained. Through titrations, nuclear magnetic resonance and gel permeation chromatography were identified parameters as 0.32 mg KOH.g(-1) acid number, 190 mg KOH.g(-1) hyd…
Characteristics of sourdoughs and baked pizzas as affected by starter culture inoculums
2019
Previous investigations on pizza dough lactic acid bacteria (LAB) revealed that facultative heterofermentative species (FHS) were more represented than obligate heterofermentative species (OHS) within the Lactobacillus genus. Thus, the main hypothesis of this work was that facultative and obligate heterofermentative Lactobacillus species can impact differently the appreciation of baked pizza. The performances of different Lactobacillus, including L. sanfranciscensis, L. brevis and L. rossiae among OHS and L. plantarum, L. graminis and L. curvatus among FHS were tested in single or multiple combinations during pizza production. The values of pH, total titratable acidity and LAB levels indica…
Clinical validation of a virtual environment for normalizing eating patterns in eating disorders
2013
The purpose of the present study was to examine the clinical validation of a Virtual Reality Environment (VRE) designed to normalize eating patterns in Eating Disorders (ED). The efficacy of VR in eliciting emotions, sense of presence and reality of the VRE were explored in 22 ED patients and 37 healthy eating individuals. The VRE (non-immersive) consisted of a kitchen room where participants had to eat a virtual pizza. In order to assess the sense of presence and reality produced by the VRE, participants answered seven questions with a Likert scale (0-10) during the experience, and then filled out the Reality Judgment and Presence Questionnaire (RJPQ) and ITC-Sense of Presence Inventory (I…
DETECCIÓN DE MEDICAMENTOS EN ALIMENTOS CON LA AYUDA DE IMANES
2021
Resumen de la publicación de una participación en formato µVídeo en en el congreso Divulga NextGen (1ª edición) que se celebrará online, de manera gratuita y en las redes sociales los días 26, 27 y 28 de mayo de 2021
CHARACTERIZATION AND DEVELOPMENT OF DIFFERENT METHODS TO EXTEND THE SHELF LIFE OF FRESH-CUT FRUIT
2017
La frutta di IV gamma è un prodotto altamente deperibile, con una shelf-life molto corta (5-7 giorni) influenzata dalle numerose variabili che entrano in gioco accelerando la senescenza del prodotto. Il suo alto valore aggiunto può giustificare l’utilizzo di soluzioni di conservazione più o meno costose. I metodi attualmente esistenti sono numerosi, spaziano dal dipping in sostanze naturali o sintetiche, all’utilizzo di packaging attivi, all’impiego di atmosfere modificate, ecc. Queste metodiche di conservazione incidono in maniera diversa sui costi finali del prodotto ma soprattutto sulla conservazione dello stesso e sul mantenimento della sua qualità lungo tutto il periodo di shelf-life. …
In vitro Antifungal Activity of Biopolymeric Foam Activated with Carvacrol
2020
Background: Active packaging represents a defining strategy to improve food quality and safety of the packaged foods. This study aimed to evaluate the in vitro ability of commercial biopolymeric foams, namely Mater-Bi (MB), activated with 20% of carvacrol, to develop a completely biodegradable and compostable packaging to inhibit the growth of spoilage and pathogenic yeasts.
 Methods: MB foams, with and without carvacrol, were produced by melt mixing and the foaming process was performed in a laboratory press. The antifungal activity of foams containing carvacrol was tested applying the disk diffusion method. Statistical analysis was done using XLStat software version 7.5.2 for Excel.&…
Oxidative stability of virgin olive oils
2001
An investigation was carried out on virgin olive oils of the Gentile (Larino), Gentile (Colletorto), Coratina, and Leccino varieties, harvested at different times, to assess their oxidation stability. The olive oils were analyzed by means of peroxide, K-232, and K 270 values at 1, 6, 12, and 18 mon of storage in green bottles, in the dark, at temperatures ranging from a mean of 6degreesC in winter to 12degreesC in summer. A subsample was also oven-tested at 75degreesC and then analyzed on a weekly basis using the same oxidative parameters. The less ripe the olives (harvested in the same area, during 1 mon), the more resistant the olive oils were to forced oxidation. The amount of total phen…