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Search Results: 1 - 10 of 3152 matches for " Humberto; Sangronis "
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La cáscara de cacao (Theobroma cacao L.): Una posible fuente comercial de pectinas
Barazarte,Humberto; Sangronis,Elba; Unai,Emaldi;
Archivos Latinoamericanos de Nutrición , 2008,
Abstract: commercial exploitation of cocoa (theobroma cacao l.) generates a volume of hulls that could be used in the production of pectins on an industrial scale. therefore, pectins from cocoa hulls were extracted at different ph and temperature conditions, and their main chemical characteristics were evaluated. edta at 0.5% was used for the extraction at phs 3, 4 and 5 and temperatures of 60, 75 and 90oc, under a 3^2 factorial design. the response variables were yield, content of anhydrous galacturonic acid (aga), content of metoxil, degree of esterification and equivalent weight of the pectins extracted. the strength of the pectic gel was determined with a ta - xt2 texturometer. strawberry jam was made with the pectin extracted, and its acceptability was determined using a 7-point hedonic scale. the results obtained were as follows: an extraction yield from 2.64 to 4.69 g/100g; an aga content between 49.8 and 64.06 g/100g; a content of metoxil between 4.72 and 7.18 g/100g; a degree of esterification between 37.94 and 52.20 %; an equivalent weight from 385.47 to 464.61 g/equivalent of h+, and a degree of gelation between 28.64 and 806.03 g force. the pectin extracted at ph 4 and 90 oc showed a gelation power of 422.16 g force, purity 62.26 g/100g of aga, and a yield of extraction of 3.89 g/100g and allowed to prepare a jam with an average level of liking of ?like moderately?. pectins from cocoa hulls show potential application in the food industry, but it is necessary to optimize the extraction parameters to increase its yield.
La inulina y derivados como ingredientes claves en alimentos funcionales
Madrigal,Lorena; Sangronis,Elba;
Archivos Latinoamericanos de Nutrición , 2007,
Abstract: inulin is a non-digestible carbohydrate that is contained in many vegetables, fruits and cereals. it is industrially produced from the chicory?s root (cichorium intybus) and it is widely used as ingredient in functional foods. inulin and its derivate compounds (oligofructose, fructooligosaccharides) are usually called fructans, as they are basically based on linear fructose chains. this review presents a description of inulin and its most common derivate compounds: chemical structure, natural sources, physic-chemical properties, technological functionality, industrial manufacturing, analytical method for determination and health benefits: prebiotic, dietary fiber, low caloric value, hypoglycemic action, enhancement of calcium and magnesium bioavailability. potential benefits: lipid parameters regulation, reduction of colon cancer risk and others, improvement of immune response, intestinal disorders protection. from technological point of view, these compounds exhibit a variety of properties: thickener, emulsifier, gel forming, sugar and fat substitute, humectant, freezing point depression. inulin and derivates are been used in pharmaceutical, chemical and processing industry as technologicaladditives and excipients. they are also been used for animal feeding. they are been considered as "bioactive" compounds to be proposed as future packaging material. fructans are proposed to be classified as "functional fiber", according to recent concepts based on physiological effects on individuals. this review of inulin and its derivates was useful to show the broad boundaries of these compounds in the food industry and why they may be considered as key ingredients in the expanding functional food market.
Efecto sinergistico y cuantificación de los 5′-ribonucleótidos en una sopa de pollo
Gutiérrez,Carla; Sangronis,Elba;
Archivos Latinoamericanos de Nutrición , 2006,
Abstract: the international and national regulation permits the addition of flavour enhancers such as monosodium glutamate (msg) and inosinic and guanilic acids and their fosfated salts (imp or gmp, respectively) alone or combined to dehydrated mixtures of broths and soups in order to obtain a synergistic. the objectives of this study were: 1) to determine, through a sensorial panel, the synergistic effect on the flavour of a dehydrated chicken soup to which flavour enhancers were added and 2) quantify the 5′-ribonucleotides in such matrix. the intensity of the chicken flavour was determined using a previously trained 6-member panel. the 5′-ribonucleótidos were determined using the hplc technique. the results using the panel demonstrated that the combination of gms, imf and gmf used potentiates significantly (p<0.05) the flavour of the dehydrated chicken soup, which allows the use of less quantity of them to obtain the same effect on the flavour. the chemical analysis of the 5′-ribonucleótidos in the dehydrated chicken soup reflected a percentage of recovery of 93.6% for msg and 90.5% for imf.
Propiedades funcionales de las harinas de leguminosas (Phaseolus vulgaris Y Cajan cajan) germinadas
Sangronis,Elba; Machado,Carlos; Cava,Rita;
Interciencia , 2004,
Abstract: in the study, the functional protein dependent properties such as protein solubility, water absorption capacity, fat absorption capacity, foaming capacity, gel formation, and emulsifying capacity of the germinates flour were evaluated. for comparative reasons, raw flour grains of the p. vulgaris l. and c. cajan (l.) were also analyzed. the protein solubility improved in a range of 20-70%, the water absorption capacity between 9% and 47% and such increase was higher at 70oc. the highest improvement as an effect of the germination process was observed in the foaming capacity (between 39% and 179%). results were ph dependent. the germinated flour gels were weak but developed at minor concentrations compared to the gel formed with uncooked grain flour. the emulsifying capacity increased between 4% and 47%, at ph levels higher than the isoelectric point. the results indicate that the germinated grain flour could be recommended as an ingredient of baked products, sausages or desserts, which require properties such as the ones studied, therefore, the use of the p. vulgaris and c. cajan as an ingredient for the development of new products can be diverse.
Influencia de la germinación en la composición del Phaseolus vulgaris y Vigna sinensis
Ramos de Vega,Mercedes; Sangronis,Elba;
Agronomía Tropical , 2006,
Abstract: legumes are a source of proteins that combined with cereals increase its biological value. in addition, legumes calories source, iron, phosphorous, magnesium and potassium. black beans, phaseolus vulgaris are also a good source of calcium. in this study, the content of protein, fat, ash, dietetic fibre, both soluble and insoluble, and the minerals cu, k, na, ca, fe, mg, p, zn and mn, were determined in phaseolus vulgaris and vigna sinensis, tuy and orituco varieties. legumes were germinated at 25 ± 2 °c, in natural light and 78 ± 4% relative humidity. proximal composition was determined according to official methods. an induced coupling of plasma (icp) equipment was used for the determination of the minerals. for comparison purpuses, non-germinated grains were used. it was observed that germination increases the content of proteins in about 7% in both legumes and 2% of soluble fibre in vigna sinensis var. tuy. fat content also decreased 25% in black beans and more than 50% in vigna sinensis. germination affects the mineral content of both legumes, without a definite trend. it was demonstrated that germination varies the composition of both legumes.
α-Galactósidos y fitatos en semillas germinadas de Phaseolus vulgaris y de Vigna sinensis
Sangronis,Elba; Torres,Alexia; Sanabria,Neida;
Agronomía Tropical , 2006,
Abstract: legumes contain nutrients, but also there are antinutritional factors present that in some cases limit their whole utilization. it is known that the germination of legumes improves the bioavailability of nutrients and decreases antinutritional factors such as protease inhibitors, among others. in this study, the effect of germination on the contents of raffinose, stachyose and verbascose and of inositol phosphates present in germinated seeds of phaseolus vulgaris l. and of vigna sinensis v. tuy and v. orituco was determined. grains were germinated in the presence of light and were lyophilised prior to the preparation of flours which were analyzed to determine the content of α-galactosides and inositol phosphates, using hplc techniques. it was observed that germination degrades α-galactosides and inositol phosphates, which suggests that germination may constitute a method for the elimination of such antinutritional factors.
Efecto de la adición de nisina en los parámetros físicos, químicos y sensoriales del queso "telita"
Sangronis,Elba; García,Jesús;
Anales Venezolanos de Nutrición , 2007,
Abstract: abstract. the use of nisin, a bacteriocin natural, is an alternative to decrease risks of cheese made with raw cow?s milk, to increase the shelf life of the product and therefore improving its commercialization. in this study, the effect of two concentrations (16.7 and 10.0 mg/kg of cheese) of nisin on the physical and chemical characteristics and sensorial quality of "telita" cheese, made with 3 batches of fresh milk from different sources, was evaluated. "telita" cheese without added nisin was used as control. three lots of cheeses were prepared. density, ph, acidity, proteins, fat, ash, phosphorous and calcium were determined on the raw milk. at the 24h, moisture, proteins, fat, aw, ph and sensorial quality were determined in the "telita" cheese. significant variations were observed for the different batches of milk used. the moisture of the cheese was 64%, protein 16%; fat 17%, aw 0.98 and ph 5.7. the sensorial quality of the cheese with nisin did not vary significantly respect to the control cheese. the results indicate that the addition of nisin in the concentrations assayed did not modify the composition and sensory quality of the "telita" cheese. an venez nutr 2007;20 (1): 12-16
Leguminosas germinadas o fermentadas: alimentos o ingredientes de alimentos funcionales
Davila,Marbelly A.; Sangronis,Elba; Granito,Marisela;
Archivos Latinoamericanos de Nutrición , 2003,
Abstract: summary. germinated or fermented legumes: food or ingredients of functional food. epidemiological research has shown a positive association between certain diseases and dietary intake of food components found in fruits, grains, legumes, fish oil among others. food that may provide a health benefit beyond the traditional nutrients that it contains, are named functional food. in addition to the varied nutrients, legumes contain compounds such as polyphenols, soluble fiber, a -galactosides and isoflavones which confer propierties of functional foods. do to the cuse of flatus production in some people, long cooking periods, or anti-nutritional factors, legume consumption levels are limited. in this review, germination and fermentation processes will be presented as alternatives that are able to reduce or inactivate antí-nutritional factors, preserve and even improve the content of the isoflavones, or better the potencial of the legumes as functional food or as ingredients for the formulation of functional foods.
Calidad microbiológica de semillas germinadas de phaseolus vulgaris
Cava,Rita; Sangronis,Elba; Rodríguez,Marta; Colina,Jhoana;
Interciencia , 2009,
Abstract: sprouts have an improved nutritional value but have been involved in many foodborne infectious outbreaks. aerobic bacteria, coliforms, generic escherichia coli, yeasts and moulds were counted in dry seeds and in sprouts of two varieties of phaseolus vulgaris. bacillus cereus was counted in sprouts. the presence of salmonella spp, listeria monocytogenes, and e. coli o157:h7 was investigated. populations of aerobic mesophiles, coliforms, moulds and yeasts increased in the sprouts with respect to the dry seeds in the two varieties of p. vulgaris. the presence of salmonella, l. monocytogenes or e. coli o157:h7 was not detected in the dry beans nor in sprouts. however, high counts of b. cereus were obtained, which represents a health risk.
Efecto de la adición de nisina en queso fresco "telita" sobre la supervivencia de Staphylococcus aureus
Cava,Rita; Sangronis,Elba; Lucci,Elisabetta; Woyzechowsky,Lidia;
Anales Venezolanos de Nutrición , 2006,
Abstract: in this study, the inhibiting effect of two concentrations (16.7 and 10.0 mg/kg) of nisin on the population of staphylococcus aureus present on fresh "telita" cheese stored at 8 ± 2 oc for one month was determined. "telita" cheese without nisin was used as control. using the official methodology, the population of s. aureus, the water activity, and the ph were determined to the samples taken at weeks 0, 1, 2, 3 and 4 of storage. nisin significantly decreased (p<0.05) the number of viables cel at 2 weeks storage time, the decrease was 0.77; 0.56; 0.82 y 0.59 log units in aiii, bi, bii y biii, respectively. an increase in the population of the microorganism with storage time was observed in the control samples. the inhibiting effect of nisin on s. aureus depended on the amount of nisin added to the product and of the initial microbial load of the microorganism originally present in the cheese. it is concluded that the addition of nisin to the "telita" cheese decreases the survival of s. aureus, and therefore it could be used as an antimicrobial agent of natural origin that would improve the microbiological quality of fresh cheese made following good manufacturing practices (gmp).
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