Search results for "Ferme"
showing 10 items of 1523 documents
La atención médica de los animales durante la Baja Edad Media en los reinos hispánicos
2011
Durante la Baja Edad Media, muchos animales de los que el hombre sacó un provecho recibieron atención médica (equinos, animales de granja, rebaños trashumantes, animales de colecciones zoológicas). La mayor parte de estas atenciones se llevaron a cabo dentro del marco doméstico y por las mismas personas que los tenían a su cargo, gracias a sus conocimientos empíricos transmitidos de generación en generación de forma oral, pero a veces también escrita. Solamente para el cuidado de algunos animales de elevado precio surgió un grupo de individuos que se dedicaron con mucha mayor intensidad, y a veces haciendo de ello su oficio, especialmente para tener cuidado de su salud (albéitares, halconer…
Anticipated Grief in Relatives of People with Alzheimer's Disease: Discourse Analysis
2021
Resumen La enfermedad de Alzheimer (EA) es la demencia más frecuente, considerada un proceso crónico e incurable. Los cuidadores de personas con EA pueden experimentar duelo anticipado. El objetivo fue observar el desarrollo de duelo anticipado en familiares de personas con EA. Participaron 10 cuidadores familiares de personas con EA en estado moderado o avanzado (70 % mujeres), de entre 18 y 80 años. Respondieron una entrevista semiestructurada (sentimientos, reconocimiento de la muerte, reorganización familiar, esperanza, facilitación o resistencia a la muerte y aproximación o distanciamiento del familiar). Se empleó la técnica del análisis cualitativo del contenido empleando la triangula…
Evaluation of biological and antimicrobial properties of freeze-dried whey fermented by different strains ofLactobacillus plantarum
2018
The aim of this study was to evaluate the biological and antimicrobial activities of commercial freeze-dried whey fermented by lactic acid bacteria in order to valorize this high polluting liquid waste of the dairy industry. Freeze-dried whey was fermented by different strains of Lactobacillus plantarum (CECT 220, 221, 748) at three different times of fermentation (24, 48, 72 h). Afterwards, the extract was purified on centricon amicon with a cut-off of 3 kDa to obtain a permeate consisting of small bioactive compounds reported in the literature to show greater bioactivity. The purified and diluted samples were subjected to the biological and antimicrobial tests for the evaluation of antiox…
Whey fermented by using Lactobacillus plantarum strains: A promising approach to increase the shelf life of pita bread
2019
Nowadays, there is an increasing concern regarding the shelf life of food products, leading producers to research natural antimicrobial agents to use in food preparation. In this study, we evaluated the antifungal activity of Lactobacillus plantarum fermented whey and then added the whey during preparation of pita bread to study shelf-life improvement. The fermented whey showed a satisfactory inhibitory (antifungal) effect against Penicillium expansum and Penicillium brevicompactum strains: the minimum inhibitory and minimum fungicidal concentrations ranged from 3.9 to 39.0 g/L and from 62.5 to 250 g/L, respectively. Addition of fermented whey increased the shelf life of the pita bread. Aft…
Isolation, Identification and Investigation of Fermentative Bacteria from Sea Bass (Dicentrarchus labrax): Evaluation of Antifungal Activity of Ferme…
2020
During fish production processes, great amounts of by-products are generated, representing &asymp
Application of Pediococcus acidilactici LUHS29 immobilized in apple pomace matrix for high value wheat-barley sourdough bread
2017
The aim of this study was to evaluate the potential use of Pediococcus acidilactici LUHS29 immobilized in apple pomace in case to apply in barley sourdough fermentation for functional bread production. The strain was phenotypically characterized by the growth and acidification rate, carbohydrate metabolism and resistance to acidic conditions. The effect of immobilized bacterial cells on antioxidant properties of barley sourdough and on the acrylamide content in wheat-barley bread was analyzed. The phenotypic and molecular testing indicates the P. acidilactici having a versatile carbohydrate metabolism and acid resistance, showing 42.7% of viable cells surviving after incubation at low pH as…
Antioxidant defense parameters as predictive biomarkers for fermentative capacity of active dried wine yeast.
2014
The production of active dried yeast (ADY) is a common practice in industry for the maintenance of yeast starters and as a means of long term storage. The process, however, causes multiple cell injuries, with oxidative damage being one of the most important stresses. Consequentially, dehydration tolerance is a highly appreciated property in yeast for ADY production. In this study we analyzed the cellular redox environment in three Saccharomyces cerevisiae wine strains, which show markedly different fermentative capacities after dehydration. To measure/quantify the effect of dehydration on the S. cerevisiae strains, we used: (i) fluorescent probes; (ii) antioxidant enzyme activities; (ii) in…
Antioxidant supplementation in diabetic retinopathy
2020
Conventional treatments for diabetic retinopathy (DR) include glycaemic control, laser photocoagulation, vitrectomy, intravitreal triamcinolone, and intravitreal antivascular endothelial growth factor agents. However, these strategies have not been proven capable of halting the progression of this disease in all cases. The mechanisms leading to DR are not fully understood, but there is a growing body of evidence showing that oxidative stress plays a pivotal role in the development of this diabetic complications. Indeed, it has been proposed that oxidative stress is the initial and maintaining event that triggers and provides feedback to the other pathophysiological pathways related to DR. T…
In vitro bioaccessibility, transepithelial transport and antioxidant activity of Urtica dioica L. phenolic compounds in nettle based food products
2016
Nettle (Urtica dioica L.) is a well-known plant with a wide historical background use of stems, roots and leaves. Nettle leaves are an excellent source of phenolic compounds, principally 3-caffeoylquinic acid (3-CQA), caffeoylmalic acid (CMA) and rutin. The aim of this work was to evaluate the bioaccessibility (BAC), the bioavailability (BAV) and the antioxidant activity of nettle phenolic compounds present in foods and supplements. The BAC of nettle phenolics was evaluated with an in vitro dynamic digestion of real food matrices: the type of food matrix and chemical characteristic affected the kinetics of release and solubilization, with the highest BAC after duodenal digestion. A study of…
Evaluation of fermentation assisted by Lactobacillus brevis POM, and Lactobacillus plantarum (TR-7, TR-71, TR-14) on antioxidant compounds and organi…
2020
Abstract The impact of fermentation assisted by four different lactic acid bacteria (LAB) on polyphenols, carotenoids, organic acids, and antioxidant capacity of orange-juice milk based beverages was evaluated. Lactobacillus brevis POM, and Lactobacillus plantarum (TR-7, TR-71, TR-14) were used to promote the fermentation of the beverages for 72 h at 37 °C. The bacteria population increased with the elapse of fermentation period, except for beverages inoculated with L. plantarum TR-7. After fermentation period, total polyphenols, total carotenoids and total antioxidant capacity were increased compared to the control ones (non-fermented). Two phenolic acids (DL-3-phenylactic acid and 3–4-dih…