Search results for "Aliment"
showing 10 items of 1752 documents
Valorization of rapeseed meal by solid state fermentation for an application in animal nutrition
2017
Solid state fermentation (SSF) is a biotechnological process particularly well adapted to the treatment of vegetable biomass. This technology adjustable to industrial scale, is adapted to current challenges in animal nutrition by developing fermented products in order to improve the quality of raw materials from a nutritional and functional point of view. The work presented in this thesis considers these issues using rapeseed meal from the oil crushing industry.A first screening study highlighted several fungal strains based on their growth performance and protein enrichment (total and digestible) of the substrate. Levels similar to those of soybean meal, the main protein source in animal n…
Ecologia delle popolazioni lattiche associate alle farine di frumento e studio delle attitudini tecnologiche per la produzione di impasti acidi
2013
Il presente lavoro ha previsto inizialmente l’isolamento, la tipizzazione e l’identificazione dei batteri lattici (BL) presenti in campioni di farine utilizzate per prodotti da forno a lievitazione naturale prelevati presso diversi panifici siciliani. Le conte in piastra dei BL sono state ottenute su tre differenti terreni colturali, generici e specifici. I risultati hanno evidenziato una concentrazione massima di BL di 4.75 Log UFC/g. Tutte le colonie diverse sono state isolate e purificate. Le colture sono state differenziate sulla base delle caratteristiche fenotipiche e dei profili generati mediante la tecnica randomly amplified polymorphic DNA (RAPD)-PCR che ha permesso il riconoscimen…
Impatti energetico-ambientali (e carbon footprint) del settore agroalimentare: il caso studio di tre prodotti siciliani
2017
La sostenibilità ambientale della filiera agro – alimentare è di primaria importanza per il raggiungimento degli obiettivi europei in tema di clima ed energia, considerato che il settore è responsabile di elevati consumi energetici e impatti ambientali. In tale contesto, nel presente lavoro è stata applicata la metodologia Life Cycle Assessment allo scopo di stimare gli impatti energetico – ambientali di tre tipologie di prodotti coltivati in aree di interesse naturalistico: la provola delle Madonie, il pane di Monreale e un olio monovarietale siciliano.
Alteraciones de la Conducta Alimentaria en Pacientes con Trastorno por Abuso de Sustancias
2018
Psychiatric eating disorders (ED) and substance use disorder (SUD) are frequent comorbidities and negatively affect evaluation, treatment, and prognosis of both pathologies. The aim of the present study was to determine the prevalence of eating disorders amongst patients seeking treatment for SUD, mainly alcohol, cocaine, and cannabis, and the modulating role of impulsivity and the presence of the eating restriction disorder. We employed the following evaluation instruments: the Barratt impulsivity scale, the eating disorder inventory (EDI), and the Valencia Addiction to Eating Restriction Questionnaire (CVAR). The results showed that patients with a SUD had higher levels of impulsivity and…
Alterations in eating behavior in patients with substance abuse disorders
2018
RESUMEN La comorbilidad psiquiátrica entre los trastornos de la conducta alimentaria (TCA) y los trastornos por uso de sustancias (TUS) suele darse con frecuencia, complicando el tratamiento y pronóstico de ambos. En el presente trabajo se estudió la prevalencia de los trastornos alimentarios en pacientes que demandan tratamiento por un TUS, principalmente alcohol, cocaína y cannabis, así como el papel modulador de la impulsividad y la adicción a la restricción alimentaria. Los instrumentos utilizados fueron la escala de impulsividad de Barratt, el Inventario de Trastornos Alimenticios (EDI) y el Cuestionario Valencia de Adicción a la Restricción (CVAR). Los resultados muestran que los paci…
Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production
2016
Abstract Four obligate heterofermentative lactic acid bacteria (LAB) strains (Weissella cibaria PON10030 and PON10032 and Leuconostoc citreum PON 10079 and PON10080) were tested as single strain starters, mono-species dual strain starters, and multiple strain starter for the preparation and propagation of sourdoughs for the production of a typical bread at industrial level. The kinetics of pH and TTA during the daily sourdough refreshments indicated a correct acidification process for all trials. The concentration of lactic and acetic acid increased consistently during fermentation. The resulting molar ratios between these two organic acids in the experimental trials were lower than those o…
Intestinal CD36 : A long chain fatty acid receptor which controls post prandial hypertriglyceridemia, endotoxemia and intestinal epithelium integrity
2014
Post prandial hypertriglyceridemia represents a risk factor for cardio-vascular diseases and it is associated with metabolic syndrom, obesity, and insulino-resistance. The intestine influences lipid bioavailibility and post prandial hypertriglyceridemia. It controls the quantity and the quality of secreted chylomicrons by adapting its metabolism according to the lipid content of the diet. Nevertheless, the mechanism of dietary lipid detection by the enterocyte is not understood. Our work demonstrates that the transmembrane glycoprotein CD36 is a Long Chain Fatty Acid (LCFA) receptor which triggers ERK1/2 activation. This activation is responsible for the induction of mRNA rate of 3 key prot…
Which food for whom?
2015
From lack of food to food excess there are numerous different forms of malnutrition, caused by many determining factors. Improving the nutritional condition of populations therefore is a key task of public health care on a planetary level. It is also an economic challenge. The development of an agro-industrial system over the last sixty years has no doubt contributed to make foods safer, but it has also contributed to the consumption of products which are too fat and too sweet. As a consequence the innovation of healthier foods that are affordable has now become an important challenge. This challenge requires developing a new food engineering approach, notably improving the understanding of…
Empleo de la estrategia puzle de Aronson para fomentar la cooperación en grupos
2017
[EN] The main objective of the present communication was the implementation of an strategy based on the Puzzle of Aronson in the tutorials corresponding to the Food Additives course of the Degree in Science and Food Technology. The competences of students regarding cooperative learning increased using this dynamic and functional methodology. This type of methodologies are easy to apply in heterogeneous groups of students and are easy to adapt to the characteristics of the classroom
“Alimental, querido Watson” – Escape room virtual para la asignatura de Alimentación y Dietética
2021
[EN] "Alimental, querido Watson" is a digital educational escape room created for the subject "Nutrition and Dietetics" of the degree in Medicine at the University of Valencia. The objective of this activity was to maintain the students participation and adherence in the subject in spite of being teached in an on-line asynchronous way during the 2020/2021 academic year. Furthemore, we also wanted to encourage their learning by solving the different enigmas, always related to the contents of the subject. The results from this activity show that, as expected, students had a greater involvement and satisfaction with the activity, as well as a higher academic performance. Therefore, our experie…