Search results for "Ferme"
showing 10 items of 1523 documents
Solid-State Fermentations of the Genus Aspergillus
1994
For the majority of filamentous fungal species, solid-state media are the natural life media. Growth can occur on the surface or within the whole substrate, depending on the porosity. Industrial solid-state fermentations have been developed largely in traditional food industries such as cheese, Oriental fermentations, fermented vegetables, meat, and other products, and in modern biotechnological industries such as antibiotics and enzymes. At the industrial scale, the latter fermentations allow for a decrease in the drying costs of the final products.
Discapacidad y estrés percibido en pacientes de atención primaria con depresión mayor
2020
Background: Major depressive disorder (MDD) is highly prevalent in the Spanish primary care (PC) setting and the leading cause of disability in Spain. The aim of this study was to evaluate several key psychometric properties of the Sheehan Disability Scale (SDS) in patients with or without MDD and varying degrees of symptom severity using the Patient Health Questionnaire-9 (PHQ-9). Method: A total of 1,704 PC patients participating in the PsicAP clinical trial completed the SDS and PHQ-9. We evaluated the factor structure, measurement invariance across gender, internal consistency, and the discriminative and predictive validity. Results: Confirmatory factor analyses revealed a unifactorial …
Attitudes of Undergraduate Nursing Students towards Patient Safety: A Quasi-Experimental Study
2021
Improving nursing students’ attitudes towards patient safety is a current and relevant topic. This study aims to evaluate the effectiveness of an educational intervention based on critical incident and root cause analysis (RCA) techniques regarding attitudes towards patient safety in nursing students. A quasi-experimental before and after study was developed between January 2018 and December 2019 in a sample of 100 nursing students at Universitat Jaume I (Spain). The intervention was developed in two phases. Phase I was at university, where students applied the RCA technique in a real case. Phase II took place during clinical practice. Students used critical incidents to identify a risk sit…
New trends in technology and identity of traditional dairy and fermented meat production processes
2014
Interest in ecofood tourism is strictly related to the consumption of products associated with the geographical area visited. Local products are often requested by consumers living far from the production zones (e.g. in bistro restaurants that reproduce the atmosphere of typicality). This phenomenon, if on the one hand guaranteeing the continued popularity of certain traditional foods, highlights the inherent dangers that certain types of food pose. They could spread the risks to a much wider area that they might typically inhabit. The higher the demand for certain products, the more variations of the production processes of the traditional products there will be. This is particularly evide…
Comparison of Components Released by Fermented or Active Dried Yeasts after Aging on Lees in a Model Wine
2003
Comparison of different components released during autolysis with fermented or active dried yeast, which has never been reported previously, is related in this paper. Three autolysates were elaborated with Saccharomyces cerevisiae in a model wine (pH 3.5) at 30 or 18 degrees C. Composition of the autolysate appears to depend on both the growth medium and the physiological state of the yeast. The autolysate obtained from active dried yeast presents a higher total nitrogen concentration (a factor of 1.5-1.9 for the fermented yeast autolysate), a greater proportion of free amino acids (42 vs 16-25%), the lowest proportion of oligopeptides (25 vs 31-37%) and polypeptides (27 vs 45-34%), and an …
Protease A activity and nitrogen fractions released during alcoholic fermentation and autolysis in enological conditions
2000
Determination of protease A activity during alcoholic fermentation of a synthetic must (pH 3.5 at 25 degrees C) and during autolysis showed that a sixfold induction of protease A activity occurred after sugar exhaustion, well before 100% cell death occurred. A decrease in protease A activity was observed when yeast cell autolysis started. Extracellular protease A activity was detected late in the autolysis process, which suggests that protease A is not easily released. Evolution of amino acids and peptides was determined during alcoholic fermentation and during autolysis. Amino acids were released in early stationary phase. These amino acids were subsequently assimilated during the fermenta…
Evaluation of yeasts from Ecuadorian chicha by their performance as starters for alcoholic fermentations in the food industry
2020
Yeasts involved in the spontaneous fermentation of traditional beverages like chicha (indigenous Andean beer) may have the potential to be used as starter cultures to improve the quality and microbiological safety of these products, but also as non-conventional alternatives to other food alcoholic fermentations. In this research, we isolated, identified and characterised yeast strains from four Ecuadorian chichas made by using four different raw materials: rice (RC), oat (OC), grape (GC) and a mixture of seven corn varieties (yamor, YC). Finally, 254 yeast isolates were obtained and identified by molecular methods. Eleven yeast genera and 16 yeast species were identified with relatively few…
Azaciclofanos modificados para el estudio de moléculas de interés biológico
2018
Como miembro investigador en grupo de Química Supramolecular de la Universitat de València el autor de la presente tesis ha orientado su trabajo a desarrollar y cumplir los objetivos marcados en el mismo, que consisten en el diseño, síntesis y estudio de compuestos bioactivos con acción antioxidante, antitumoral y/o antiparasitaria. Así pues, se diseñaron y sintetizaron siete nuevos ligandos poliamínicos para la obtención de nuevos complejos antioxidantes así como para evaluar su interacción con secuencias de ácidos nucleicos. Este proceso requirió, en algunos casos, del desarrollo y la puesta a punto de nuevas rutas sintéticas. Dado que las poliaminas poseen por definición varios grupos su…
Prognozēšanas modeļu pielietošana Kluyveromyces marxianus fermentācijas procesam
2019
Prognozēšanas modeļu pielietošana Kluyveromyces marxianus fermentācijas procesam. Gurčinska A., zinātniskie vadītāji: Mg.sc.ing. Dubencovs. K., Asoc. prof., Dr. chem. Vaivars G., bakalaura darbs, 47 lappuses, 25 attēli, 9 tabulas, 42 literatūras avoti. Latviešu valodā. Bakalaura darbā tika apkopota informācija no zinātniskām publikācijām par biotehnoloģijas procesu galvenajiem principiem un to pielietošanu produktu ieguvē. Minēta informācija tika apstrādātā un svarīgākie aspekti tika ņemti vērā, noteicot optimālos fermentācijas procesa nosacījumus un pielāgojot mikroorganismu augšanas prognozēšanas modeli (modeļa koeficientus). Eksperimentālajā daļā, tika apkopoti rezultāti no vairākiem Klu…
An Easy Assessment of Frailty at Baseline Independently Predicts Prognosis in Very Elderly Patients With Acute Coronary Syndromes.
2017
Background: Information about the impact of frailty in patients with acute coronary syndromes (ACS) is scarce. No study has assessed the prognostic impact of frailty as measured by the FRAIL scale in very elderly patients with ACS. Methods: The prospective multicenter LONGEVO-SCA registry included unselected patients with ACS aged 80 years or older. A comprehensive geriatric assessment was performed during hospitalization, including frailty assessment by the FRAIL scale. The primary endpoint was mortality at 6 months. Results: A total of 532 patients were included. Mean age was 84.3 years, 61.7% male. Most patients had positive troponin levels (84%) and high GRACE risk score values (mean 16…