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Changes during Cooking Processes in 6 Varieties of Andean Potatoes (Solanum tuberosum ssp. Andinum)  [PDF]
Maria E. Jimenez, Analia M. Rossi, Norma C. Sammán
American Journal of Plant Sciences (AJPS) , 2015, DOI: 10.4236/ajps.2015.65078
Abstract: The value of the native potato varieties grown in Argentinean northwest lies both in their fundamental role as a source of food for the population and in their potential for the development of new products. The aim of this work was to study the changes produced by two common cooking processes (boiling and frying) on the nutritional, textural and functional characteristics of five Andean potatoes varieties. The cooking process (boiling) does not significantly affect the composition of potatoes, but there are losses of vitamin C; a greater loss was observed when they were boiled shelled. In frying potatoes vitamin C is completely destroyed. Resistant starch values between 0.90 and 4.58 g/100g of potato were found for raw Andean varieties; they decreased during the cooking process (boiled) (0.15 to 0.54 g/100g of potato) and increased again to be stored for 48 h at 4°C (0.73 - 1.88 g/100g of potato). The frying process produced an increment in energy value between 92% and 148% according to variety. Regarding to the fracture strength and hardness, no significant differences were observed between the Andean varieties and the control (Spunta) at the initial or final stages, but there were differences during the intermediate stages.
Composición química y contenido de minerales de leguminosas y cereales producidos en el noroeste argentino
Maldonado,Silvina; Sammán,Norma;
Archivos Latinoamericanos de Nutrición , 2000,
Abstract: chemical composition and minerals content of leguminous and cereals produced in the argentinean northwest. different varieties of bean (phaseolus vulgaris), corn (zea mayz), lentil (lens sp), soya (glicine max) and wheat (tricticum sp) were analyzed in order to obtaining data of chemical composition and content of minerals to contribute to the international food data system infoods in the elaboration of regional food composition tables and to evaluate the qua1ity of grains. the selected varieties were the ones produced in the northwestern region of argentina. the beans were divided in five groups, according to their statistical similarity. the pallares variety is the one that presents bigger content of cu (2,42 mg/100g), fe (76,03mg/100g) and zn (6,08 mg/l00g). the samples of corn were divided in three groups, according to their statistical similarity. the leales yellow corn has bigger content of zn (3,16 mg/100g) that the other varieties of the region. the 8 rayas white corn is the one that presents bigger content of fe (11,48 mg/1 00 g), whi1e the pisingall0 yellow corn is that of bigger content of cu (1,21 mg/l00g).
Situación actual y perspectivas futuras de las tablas y base de datos sobre composición de alimentos en el marco de las redes latinfoods/infoods
Sammán,N; PM de Portela,ML;
Diaeta , 2010,
Abstract: the present knowledge on food composition is currently very deficient in argentina. the first argentine food composition table was published in 1942, being a pioneering work in latin america. however, there was no continued work in the area. therefore, in order to satisfy the needs of nutritionists, la plata and cordoba universities carried out two compilations collecting the old data and adding foreign and food industry information. in 1983, the international network of food data systems (infoods) was created. in this frame, the latin american network of food data systems (latinfoods) was formed, and argentina created its national network (argenfoods), with the promotion of the dirección nacional de alimentos de la secretaría de agricultura, ganadería, pesca y alimentos (food national administration of the secretariat of agriculture, livestock, fisheries and food - sagpya). the programmed activities were: 1) compilation and validation of the old data; 2) incorporation of new data; 3) elaboration of an electronic national database; 4) publication of a table on "lipid content in foods". the national ministry of health used this information to elaborate an it programme (sara) with the aim of analyzing the data of the national survey of food and nutrition (2005). at present, the fao project (tcp/rla/3107) "development of databases and food composition tables from argentina, chile and paraguay to strengthen international commerce and consumers' safety" is coming to an end. the present proposal is to foster the development of strategic alliances between government institutions, universities, the food industry and professional associations in order to carry out a continuous work in the field of food composition management at the institutional and national level.
Situación actual y perspectivas futuras de las tablas y base de datos sobre composición de alimentos en el marco de las redes latinfoods/infoods Current situation and future prospects of food composition tables and databases in the frame of latinfoods/infoods networks
N Sammán,ML PM de Portela
Diaeta , 2010,
Abstract: Argentina presenta actualmente, una situación francamente deficitaria del conocimiento sobre composición de alimentos. La primera Tabla argentina de composición química de alimentos se publicó en 1942 y fue pionera en Latinoamérica. La falta de continuidad y la necesidad de contar con ese tipo de datos originó dos recopilaciones de las Escuelas de Dietistas y Nutricionistas de la Universidad Nacional de la Plata y de la Universidad de Córdoba, cuyas fuentes fueron la antigua Tabla Nacional, tablas extranjeras, publicaciones y folletos de laboratorios y de la industria. En 1983 se creó el INFOODS (Internacional Network of Food Data Systems). En ese marco los países de América Latina formaron en 1984 el centro regional LATINFOODS (Red Latinoamericana de Composición de Alimentos) y Argentina formalizó su Capítulo Nacional, ARGENFOODS, con el auspicio de la Dirección Nacional de Alimentos de la Secretaría de Agricultura, Ganadería, Pesca y Alimentos (SAGPyA), encarando las siguientes actividades: 1) Compilación y validación de datos existentes; 2) Incorporación de nuevos datos; 3) Elaboración de una Base de Datos nacional en formato electrónico; 4) Elaboración de una tabla sobre "Contenido de lípidos en Alimentos". El Ministerio de Salud de la Nación recopiló la mayor parte de esa información, dise ando un Programa informático (SARA) para analizar los datos de la reciente Encuesta Nacional de Alimentación y Nutrición (2005). Actualmente se está finalizando el proyecto FAO (TCP/RLA/3107): "Desarrollo de Bases de Datos y Tablas de Composición de Alimentos de Argentina, Chile y Paraguay para fortalecer el Comercio Internacional y la Protección de los Consumidores". En ese marco se ha propuesto "El fortalecimiento de la institucionalidad y gestión de la composición de alimentos a nivel nacional y para el desarrollo de alianzas estratégicas entre gobiernos, universidades, industrias y asociaciones profesionales". Este trabajo debe ser continuado, con revisiones y actualizaciones sistemáticas, coordinadas desde el Estado Nacional. The present knowledge on food composition is currently very deficient in Argentina. The first Argentine Food Composition Table was published in 1942, being a pioneering work in Latin America. However, there was no continued work in the area. Therefore, in order to satisfy the needs of nutritionists, La Plata and Cordoba Universities carried out two compilations collecting the old data and adding foreign and food industry information. In 1983, the International Network of Food Data Systems (INFOODS) was created. In this frame, the Latin A
Folate content and retention in selected raw and processed foods
Bassett,M.N; Sammán,N.C;
Archivos Latinoamericanos de Nutrición , 2010,
Abstract: adequate intake of folate reduced the risk of abnormalities in early embryonic brain development such as the risk of malformations of the embryonic brain/spinal cord, collectively referred to as neural tube defects (ntds). folate is extremely sensitive to destruction by heat, oxidation and uv light. the purpose of this study was to evaluate the use of different extraction procedures and enzymatic treatment to determine folate concentrations in variety of foods using a microbiological assay (ma) with lactobacillus rhamnosus as the test organism. this study also aimed to evaluate the retention of folate in foods after using different cooking processes. nine of the most commonly consumed foods in argentina and that contain folate were analyzed: broccoli, spinach, potato, lentil, soy (raw and boiled); hen whole egg and yolks (raw, boiled and fried); beef liver (raw and cooked); strawberry (raw) and white bread. for this study, rat plasma (rp) and human plasma (hp) conjugases together with acetate and phosphate buffers were tested. in extraction step for all analyses, rp conjugase was selected since it was easily available in our laboratory and small quantities were required. the acetate buffer was chosen since better growth and more reproducible results were obtained in the different conditions assayed. the results allowed the foods to be grouped into a) rich sources of folate: hen eggs, yolks, spinach, soybean (raw) and strawberry (100 and 350mg/100g fresh weight (fw); b) good sources of folate: broccoli (raw), soybean (boiled), lentils (raw) and potato (56 to 83mg/100g fw) and c) moderate sources of folate: broccoli, lentils (boiled), white breads, onions and beef liver (15 to 30mg/100g fw). the folate retention was in the range 14-99% according to both type of food and method of processing. contents and losses of folate vary widely according to type of food and cooking method.
Patrón de consumo de la población de los Valles Calchaquies; Tucumán
Bassett,MN; Sammán,N; Romaguera Bosch,D;
Diaeta , 2010,
Abstract: the aim of this study was to analyze the food consumption pattern and to evaluate the nutritional status and level of critical nutrients in a representative sample from the calchaqui valleys' (tucumán, argentina) population. the survey was conducted among 113 adults (n=230; 31.3% male and 68.7% female). pregnant and lactating women were excluded. the dietary energy intake (dei) was estimated by means of the 24-hour dietary recall method. the adequacy of energy intake as well as mineral and vitamin intakes were assessed on the basis of the who/fao/ unu recommendations (1985, 2002). the mean adequacy of energy intake found was low: 76.1% for men and 86.9% for women, which is not compatible with good health long-term maintenance. dietary patterns revealed high consumption of farinaceous foods and refined sugars, and low consumption of fiber, pulses and dairy products. more than 25% of the population showed moderate to high risk of inadequate intake of calcium, iron, folates and vitamin e. conclusion: the substitution of traditional dishes for a typically western diet and the decline of regional food production are reflected in the population's dietary pattern. these results could explain the nutrient deficiency observed, and may be a starting point for the development of programs promoting the production and preservation of local traditional foods, which would contribute to improve the population's eating habits and meet their food and energy demands. such programs could also help encourage appreciation of regional food culture and traditional cuisine.
Patrón de consumo de la población de los Valles Calchaquies; Tucumán Dietary patterns of the Calchaquies Valleys population; Tucumán
MN Bassett,N Sammán,D Romaguera Bosch
Diaeta , 2010,
Abstract: El objetivo del trabajo fue analizar el patrón de consumo y evaluar el estado nutricional, y los nutrientes críticos de una muestra representativa de los Valles Calchaquíes (Tucumán). Se encuestó a 113 individuos adultos (n=230; 31,3% hombres y 68,7% mujeres). Mujeres embarazadas y nodrizas fueron excluidas. La ingesta de energía se determinó a partir de un recordatorio de 24 h. Se calculó la adecuación de la ingesta energética (AIE%) y de algunos minerales y vitaminas en base a los criterios propuestos por WHO/FAO/UNU (1985, 2002). La AIE% fue 76,1 para hombres y 86,9% para mujeres. La ingesta energética promedio encontrada fue baja, no compatible con un estado de salud adecuado a largo plazo. Los patrones dietarios mostraron elevado consumo de productos farináceos y azúcares refinadas, bajo consumo de fibras, legumbres y lácteos. Más del 25% de la población presentó riesgo moderado o elevado de ingestas inadecuadas de calcio, hierro, folatos y vitamina E. Conclusión: la sustitución de platos tradicionales por patrones de alimentación tipo occidental y la pérdida de producciones típicas de la Región se refleja en el patrón dietario. Este explicaría las deficiencias de nutrientes observadas. Estos resultados podrían ser el punto de partida para desarrollar programas de producción y conservación de alimentos autóctonos que mejoren la alimentación y cubran las demandas energéticas de la población. Serviría para promover la cultura alimenticia de la región y revalorizar los alimentos regionales. The aim of this study was to analyze the food consumption pattern and to evaluate the nutritional status and level of critical nutrients in a representative sample from the Calchaqui Valleys' (Tucumán, Argentina) population. The survey was conducted among 113 adults (n=230; 31.3% male and 68.7% female). Pregnant and lactating women were excluded. The dietary energy intake (DEI) was estimated by means of the 24-hour dietary recall method. The adequacy of energy intake as well as mineral and vitamin intakes were assessed on the basis of the WHO/FAO/ UNU recommendations (1985, 2002). The mean adequacy of energy intake found was low: 76.1% for men and 86.9% for women, which is not compatible with good health long-term maintenance. Dietary patterns revealed high consumption of farinaceous foods and refined sugars, and low consumption of fiber, pulses and dairy products. More than 25% of the population showed moderate to high risk of inadequate intake of calcium, iron, folates and vitamin E. Conclusion: the substitution of traditional dishes for a typically Western diet
Deterioro de aceite de soja parcialmente hidrogenado empleado en la fritura de un alimento cárnico
Daniela Juárez, María,Masson, Lilia,Sammán, Norma
Grasas y Aceites , 2005,
Abstract: The deterioration of partially hydrogenated soybean oil used in deep fat frying of a meat food called milanesa for evaluating its behavior according to the Argentinian Food Codex (CAA) at laboratory scale was studied. Two differebnt lots of the oil, in batch process, with fresh oil turnover were heated at 180 oC ± 2 oC for 42 and 56 h, respectively. Deterioration was followed through the evolution of free fatty acid percentage, polar compounds, distribution of these deterioration species and fatty acid composition. In the first lot, at 42 h of heating, polar compounds increased from 4.6 % at t' 0 to 16 % (120 milanesas fried). In the second lot, at 56 h of heating, polar compounds increased from 2.5 to 27.6 % (160 milanesas fried). The main deterioration was thermal, considering the presence of triglycerides polymers and dimers in polar compounds, followed by hydrolytic deterioration. The free fatty acid percentage was higher than the maximum level of 1.25 % established in the CAA at an early stage of the frying process. According to the results of this study, it is recommended to include polar compound percentage as a measure of frying control processing and to check the free fatty acid value, which is considered too low. Se estudió a escala de laboratorio, el deterioro de aceite de soja parcialmente hidrogenado, en la fritura en profundidad de un alimento cárnico milanesas, para evaluar su comportamiento en relación a las disposiciones del Código Alimentario Argentino (CAA). Se trabajó con dos partidas de aceite, en proceso discontinuo, con reposición de aceite fresco, calentándose a 180 ± 2 oC ., durante 42 y 56 h, respectivamente. El deterioro se siguió a través de la evolución de la acidez libre, compuestos polares, distribución de las especies de deterioro y composición en ácidos grasos. Primera partida, a las 42 h de calentamiento, los compuestos polares aumentaron desde 4.6 % a t'0 hasta 16 % (120 milanesas fritas). Segunda partida, 56 h de calentamiento, los compuestos polares aumentaron desde 2.5 hasta 27.6 % (160 milanesas fritas). Principal deterioro fue el térmico por la presencia de dímeros y polímeros de triglicéridos, seguido del hidrolítico. La acidez libre superó el límite del CAA de 1,25 % en etapas muy tempranas del proceso. Se recomienda incluir en el CAA los compuestos polares como control del proceso de fritura industrial y revisar el valor de acidez libre que es extremadamente bajo.
Nitrogen contents in food: a comparison between the Kjeldahl and Hach methods
Rossi,A.M.; Villarreal,M.; Juárez,M.D.; Sammán,N.C.;
Anales de la Asociaci?3n Qu?-mica Argentina , 2004,
Abstract: the objective of the present work is to compare the nitrogen contents measured bythe fast method of hach andthe traditional kjeldahl method, allowing for the influence of the variation in structure and macronutrient in the food content.foods with a wide range of protein and moisture contents were selected. the nitrogen content of 25 food samples was measured with both methods. some studies have compared the effectiveness of the hach methods with that of the kjeldahl methods. this study emphasizes the evaluation of the digestion stage of both methods. in order to carry out an analytical quality control and to determine the accuracy and precision of both methods, two reference samples, elaborated by the institute of nutrition of the university of mahidol, thailand, were also analyzed. one was based on fish flour and the other on a mix of cereal and soybean products. the variance and linear regression between both methods were analyzed. the tukey multiple comparison test was used to compare the means when significant differences were found in the variance analysis (statgraphics). the correlation coefficient between the results obtained in both methods was 99%, suggesting that the hach method can be used as an alternative to the kjeldahl method. despite its being slightly less accurate and precise than the kjeldahl method, the hach method exhibits some advantajes, such as a lower consumption of reagents, a smaller sample size and mainly, the shorter time required.
Composición química de carne de ganado bovino criollo
Farfán,Norma; Juarez,Daniela; Rossi,Analía; Sammán,Norma;
Archivos Latinoamericanos de Nutrición , 2000,
Abstract: chemical composition of creole cattle meat. proximal composition was determined in meat's creole cattle (cgbc). for this purpose, four raw cuts of cgbc were analyzed: buttock, flank, loin blade steak, and shoulder blade steak. the mentioned names of the meat cuts come from the national meat bureau from the republic of argentina. these cuts were taken from an experimental lot of creole cattle (n= 11) in jujuy province. comparisons were made with data extracted from argentine table of food composition, edited by national nutrition institute, buenos aires, argentina (1942). the results show that the level of protein is slightly inferior (in the case of cgbc varies between 18.44±0.30 and 21.06±0.11 g/100 g, while in the cte varies between 20 and 23.8 g/100 g). the content of lipids in the cuts without visible fat is variable (1.06±0.01 to 2.74±0.61 g/100g in the cuts of cgbc and 1.4 to 8.4 for the cuts of cte). the content of minerals is similar (fe 2.26±0.18 to 2.35±0.23 mg/100 g in cgbc, while in the cte varies between 3.15 and 3.46 mg/100 g; phosphorous varies between 142±10 and 170±11 mg/100 g in cgbc and 186 to 213 mg/100 g in cte). these outcomes allow to affirm that the quality of cgbc beef is very similar to cte beef with regard to principal nutrients.
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