Search results for "Aliment"
showing 10 items of 1752 documents
La cultura material de la alimentación campesina. Consumo y niveles de vida en la Valencia bajomedieval (1280-1460)
2018
Durante el período bajomedieval, el campesinado valenciano experimentó mejoras sustanciales en la manera en la que almacenaba, cocinaba y servía sus alimentos a la mesa. Los cambios en la cultura material de la alimentación campesina no fueron solo algo curioso y pintoresco, sino de la manifestación de grandes transformaciones en su comportamiento como consumidores. El presente trabajo explica cómo tuvo lugar este proceso. Se trata de un intento de cuantificación a gran escala de casi un millar de documentos notariales (332 inventarios de campesinos, 268 de otros sectores socioprofesionales y 300 almonedas), que cubren una cronología de largo recorrido que abarca desde la década de 1280 a l…
Les trois âges du paternalisme. Cantines et alimentation ouvrière au Creusot (1860-1960)
2014
L’evolution des formes prises par l’organisation de l’alimentation constitue un observatoire privilegie pour penser le paternalisme et ses reconfigurations entre le milieu du XIXe siecle et la periode dite des « Trente Glorieuses ». Au Creusot, le paternalisme des Schneider s’est globalement montre hostile au dispositif de la cantine qu’il n’a adopte que de mauvaise grâce pendant les periodes de crises exceptionnelles, notamment les deux guerres mondiales. Durant les periodes de paix sociale, l’entreprise privilegie le repas a domicile et un modele familial fonde sur le role nourricier des menageres. La cantine est surtout destinee aux travailleurs etrangers, aux jeunes celibataires et aux …
Goût de France/Good France, un menu « à la française »
2022
Six semaines avant le colloque tourangeau « Modèle culinaire français : diffusion, adaptations, transformations, oppositions à travers le monde », soit le 22 octobre 2014, Laurent Fabius, alors ministre des Affaires étrangères et du Développement international, annonce devant le Conseil pour la promotion du tourisme – qu’il préside – le lancement de la campagne « Goût de France/Good France ». Alain Ducasse, parrain de l’opération 2015, accompagné d’autres chefs présents, apporta ensuite les a...
Alimentación y salud en la Valencia medieval. Teorías y prácticas
2013
The aim of this article is to provide an initial survey about the relationship between food habits and health in a Mediterranean city during the Late Middle Ages, by comparing medical treatises, gastronomic recipes and the archival sources that tell us about the actual expenses in food. Through this comparison, and by using accounting records of aristocratic houses, merchant enterprises, convents and hospitals, we can observe the dietary guidelines that were applied, and their concordance with the galenic principles of University medicine. Moreover, we attempt to assess what were the key factors in the evolution of these theories’ guidelines, and how they were probably rather a way to appro…
Salute dei re, salute del popolo. Mangiare e curarsi nella Sicilia tardomedievale
2013
Dining and personal health care are two dimensions which are strongly connected to the body, between need and pleasure. They are two dimensions which have many social, local, religious and economic implications involving knowledge and different therapies related to age and gender. The social role is equally important. With a focus on the court (noble, episcopal, real) and the cities, the present work focuses on the methods and the uses of healing practices of both kings and islanders.[it] Mangiare e curarsi sono due dimensioni fortemente connesse al corpo, tra bisogno e piacere. Due dimensioni dense di sfumature sociali e locali, religiose ed economiche, che implicano conoscenze e terapie d…
Green tea extract assisted low-temperature pasteurization to inactivate enteric viruses in juices.
2020
The current popularity of minimally processed foods is an opportunity for natural antimicrobial agents to be combined with mild heat treatments to act synergistically in reducing viral foodborne pathogens. Viral inactivation by heat-treatments (at 25, 40, 50 and 63 °C for 30 min) combined with aged green tea extract (aged-GTE) was initially evaluated in phosphate buffered saline (PBS) against murine norovirus (MNV-1) and hepatitis A virus (HAV) by cell culture, and against human norovirus by in situ capture RT-qPCR. The combination of aged-GTE and heat treatment at 50 °C for 30 min exerted strong antiviral activity, reducing by more than 5 log MNV-1 infectivity in PBS. Heating at 40 °C for …
Analysis of furan in coffee of different provenance by head-space solid phase microextraction gas chromatography-mass spectrometry: effect of brewing…
2009
A simple, sensitive and accurate method for the analysis of furan in roasted coffee has been used based on headspace-solid-phase micro-extraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS). The extraction was performed using 75-microm carboxen/polydimethylsiloxane fiber. Ionic strength, extraction time and temperature, and desorption time were assessed as the most important parameters affecting the HS-SPME procedure and d(4)-furan was used as the internal standard. The linearity range was in the range 0.0075-0.486 ng g(-1); the LOD and LOQ calculated using the signal-to-noise ratio approach were 0.002 and 0.006 ng g(-1), respectively. The inter- and intra-day precisio…
Study and characterization of polyphenol oxidase from eggplant (Solanum melongena L.)
2011
ABSTRACT: In this study the catecholase and cresolase activities of eggplant polyphenol oxidase (PPO) were investigated. Enzyme activity was determined by measuring the increase in absorbance using catechol as substrate and 3-methyl-2- benzothiazolinone hydrazone (MBTH) as coupled reagent. The effects of substrate specificity, heat inactivation, temperature, pH, and inhibitors were investigated to understand the enzymatic alteration of ready-to-eat preparations. Browning of vegetables was determined through a colorimeter. Decrease of lightness (L*) and increase of color difference values (ΔE*) were correlated with tissue browning. Antibrowning agents were tested on PPO under the same condit…
Psychological and sociological aspects in feeding of the sports
2012
Con el presente artículo queremos describir mediante una revisión bibliográfica los aspectos que caracterizan los hábitos alimentarios en los deportistas y su relación con la optimización del rendimiento y el mantenimiento del estado de salud del deportista. Los factores que influyen en la educación alimentaria del deportista son varios: hábitos alimentarios de la infancia y adolescencia, suplementación en el deporte, trastornos del comportamiento alimentario y deportistas de alto rendimiento deportivo. Se valora principalmente la ingesta de nutrientes y alimentaria de estos, pero se necesitan conocer sus prácticas alimentarias durante entrenamiento-competición. Cobra importancia las recome…