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Diseño y evaluación de una bebida funcional en base a cranberry prebiótico y probiótico
(Universidad de ChileCyberDocs, 2007)
¿Las exportaciones incrementan la productividad en la industria de alimentos y bebida en Chile?
(Universidad de Chile, 2022)
The food industry in Chile has evidenced technological change, productivity levels
increase, and export diversification. Although evidence between productivity and
exports has progressed, the food and beverages industry lacks of information
about this issue. In order to determine the exports e on total factor productivity
and partial productivity of labor in the Chilean food industry, it is implemented
a Propensity Score Matching (PSM) with a Difference and Difference based on
a participation model through logistic regression. The data comes from official
information sources of the National Institute of Statistics for the 1996-2012 period.
The results suggest that the Learning-by-exporting mechanism would explain an
increasing level of productivity considering the presence of heterogeneity firms by
size and subindustries....
En Chile, la industria manufacturera de alimentos y bebidas ha evidenciado importantes cambios tecnol´ogicos, aumentando sus niveles productividad y permitiendo diversificar la canasta exportadora nacional. Si bien, la evidencia de la relaci...
En Chile, la industria manufacturera de alimentos y bebidas ha evidenciado importantes cambios tecnol´ogicos, aumentando sus niveles productividad y permitiendo diversificar la canasta exportadora nacional. Si bien, la evidencia de la relaci...
Análisis de factores que influyen en la rotación de personal en una empresa del rubro de alimentos y bebidas
(Universidad de Chile, 2017-08)
El proyecto de titulación analiza los factores que intervienen en la rotación de personal en una empresa del rubro de Alimentos y Bebidas en la región Metropolitana, Juan Valdez Café.
Actualmente, la tasa de rotación mensualmente para el cargo de...
Estudio de estabilidad química y organoléptica de una bebida analcóholica gasificada sabor naranja
(Universidad de ChilePrograma Cybertesis, 2006)
El objetivo del presente estudio es determinar la estabilidad química, fisica y sensorial de una bebida gasificada analcohólica sabor naranja. Para ello se sometieron, muestras envasadas en botellas elaboradas en Polietilentereftalato (PET), a...
Desarrollo de una bebida instantánea en base a semilla de quínoa (Chenopodium quinoa Willd.) y su caracterización fisicoquímica y nutricional
(Universidad de Chile, 2010)
de los chilenos y existe una fuerte tendencia a consumir alimentos funcionales y de fácil preparación, se desarrolló una bebida instantánea alta en proteínas, en base a quínoa y concentrado proteico de suero de leche sin lactosa. Para ello se...
Evaluación del efecto de la luz UV-C y del antimicrobiano natural vainillina sobre la calidad microbiológica de bebidas proteicas
(Universidad de Chile, 2023)
En las últimas décadas, los consumidores han tomado conciencia sobre la importancia de la alimentación sobre la salud, lo que ha promovido el consumo de alimentos saludables como los jugos de frutas y hortalizas, y las bebidas proteicas. El suero de...
In recent decades, consumers have increased health awareness which has promoted the consumption of healthy foods, such as fruit and vegetable juices and protein beverages. Whey is an important by-product of the dairy industry resulting from the manufacture of cheese and casein, whose world production is estimated in more than 180 to 190 million tons per year. Due to its functional properties and high nutritional value, whey proteins have been used as a functional ingredient in foods and beverages. The application of heat treatments for the inactivation of microorganisms, however, denatures whey proteins, causing nutritional loss and organoleptic changes in foods. Therefore, emerging technologies such as UV-C light and natural antimicrobials such as vanillin emerge as a promising alternative to achieve microbial inactivation in this type of beverage. UV light has been used as a technology for water disinfection and surface decontamination, recent findings have shown that treatment with UV-C light allows the inactivation of pathogenic bacteria such as E. coli and L. monocytogenes in fruit juices and dairy products. Additionally, it has been reported that vanillin (4-hydroxy-3-methylbenzaldehyde), a compound extracted from Vanilla planifolia pods, has antioxidant properties and is effective in inactivating foodborne bacteria. The objective of this thesis was to study the effect of UV-C light alone and in combination with vanillin on E. coli and L. innocua inactivation in 3 formulations of protein beverages made with whey protein and apple juice. Protein beverages were inoculated with these microorganisms and subjected to UV-C treatment alone (0 - 20 min) or together with vanillin (0.1% w/v). Subsequently, the number of survivors was analyzed by plate count. Protein beverages were characterized physical and chemically, they exhibited acidic pH and different absorptivity coefficients that influence the transmission of UV-C light and the degree of microbial inactivation achieved. The UV-C dose delivered was calculated by actinometric reaction and was estimated between 0 and 47.72 kJ/m2 at 20 min of UV treatment. UV-C treatment caused reductions between 3.95 - 4.31 log CFU/mL of E. coli and 4.45 - 4.69 log CFU/mL of L. innocua in protein beverages. The combined treatment of UV-C light and vanillin (0.1% w/v) in protein beverages achieved higher levels of inactivation, between 4.63 - 5.03 log CFU/mL of E. coli and 5.03 - 5 .17 log CFU/mL of L. innocua. The inactivation curves were modeled by applying the Weibull equations, observing that the parameter b was higher in most cases in formulation C, which presented the lowest absorptivity coefficient, which is related to better transmission of UV-C light. Both the samples processed with UV-C and UV-C + vanillin obtained values of n < 1, which is associated with a strong inactivation from the beginning of the treatment and an upward concavity of the survival curve. The addition of vanillin in all the protein beverage formulations caused an increase in the value of b compared to the same beverages treated only with UV-C, indicating a higher degree of microbial inactivation and all the formulations subjected to the combined treatment presented n < 1. In addition, UV-C light and vanillin processing in all beverages produced narrower curves with higher mode and with a marked reduction in spread (lower mean and variance), compared to beverages treated with UV-C only. In the case of L. innocua, all the inactivation curves, both the samples processed with UV-C and the combined treatments, exhibited higher values of b and values of n < 1, which would indicate a greater sensitivity of Listeria compared to E. coli. Therefore, the application of emerging technologies such as UV-C light and natural antimicrobials is a promising alternative for the treatment of protein beverages, ensuring the safety of this type of product....
In recent decades, consumers have increased health awareness which has promoted the consumption of healthy foods, such as fruit and vegetable juices and protein beverages. Whey is an important by-product of the dairy industry resulting from the manufacture of cheese and casein, whose world production is estimated in more than 180 to 190 million tons per year. Due to its functional properties and high nutritional value, whey proteins have been used as a functional ingredient in foods and beverages. The application of heat treatments for the inactivation of microorganisms, however, denatures whey proteins, causing nutritional loss and organoleptic changes in foods. Therefore, emerging technologies such as UV-C light and natural antimicrobials such as vanillin emerge as a promising alternative to achieve microbial inactivation in this type of beverage. UV light has been used as a technology for water disinfection and surface decontamination, recent findings have shown that treatment with UV-C light allows the inactivation of pathogenic bacteria such as E. coli and L. monocytogenes in fruit juices and dairy products. Additionally, it has been reported that vanillin (4-hydroxy-3-methylbenzaldehyde), a compound extracted from Vanilla planifolia pods, has antioxidant properties and is effective in inactivating foodborne bacteria. The objective of this thesis was to study the effect of UV-C light alone and in combination with vanillin on E. coli and L. innocua inactivation in 3 formulations of protein beverages made with whey protein and apple juice. Protein beverages were inoculated with these microorganisms and subjected to UV-C treatment alone (0 - 20 min) or together with vanillin (0.1% w/v). Subsequently, the number of survivors was analyzed by plate count. Protein beverages were characterized physical and chemically, they exhibited acidic pH and different absorptivity coefficients that influence the transmission of UV-C light and the degree of microbial inactivation achieved. The UV-C dose delivered was calculated by actinometric reaction and was estimated between 0 and 47.72 kJ/m2 at 20 min of UV treatment. UV-C treatment caused reductions between 3.95 - 4.31 log CFU/mL of E. coli and 4.45 - 4.69 log CFU/mL of L. innocua in protein beverages. The combined treatment of UV-C light and vanillin (0.1% w/v) in protein beverages achieved higher levels of inactivation, between 4.63 - 5.03 log CFU/mL of E. coli and 5.03 - 5 .17 log CFU/mL of L. innocua. The inactivation curves were modeled by applying the Weibull equations, observing that the parameter b was higher in most cases in formulation C, which presented the lowest absorptivity coefficient, which is related to better transmission of UV-C light. Both the samples processed with UV-C and UV-C + vanillin obtained values of n < 1, which is associated with a strong inactivation from the beginning of the treatment and an upward concavity of the survival curve. The addition of vanillin in all the protein beverage formulations caused an increase in the value of b compared to the same beverages treated only with UV-C, indicating a higher degree of microbial inactivation and all the formulations subjected to the combined treatment presented n < 1. In addition, UV-C light and vanillin processing in all beverages produced narrower curves with higher mode and with a marked reduction in spread (lower mean and variance), compared to beverages treated with UV-C only. In the case of L. innocua, all the inactivation curves, both the samples processed with UV-C and the combined treatments, exhibited higher values of b and values of n < 1, which would indicate a greater sensitivity of Listeria compared to E. coli. Therefore, the application of emerging technologies such as UV-C light and natural antimicrobials is a promising alternative for the treatment of protein beverages, ensuring the safety of this type of product....
Efecto del aumento del impuesto a las bebidas gaseosas azucaradas en Chile: precios y comportamiento del consumidor
(Universidad de Chile, 2019)
de bebidas per
ca´pita en el mundo [6] y se situ´a en el segundo lugar en el consumo de alimentos ultraproce-
sados (incluyendo las bebidas y snacks) con un crecimiento sostenido entre los an˜os 1999 y
2013. [7]
Ante esta situacio´n de alza sostenida...
el caso de Me´xico, que aplico´ un impuesto de 1 peso por litro en enero del an˜o 2014: • Aguilar et al. (2016) [10] utilizan un panel de datos semanal para medir el efecto del impuesto a las bebidas azucaradas y a alimentos altos en calor´ıas usando...
el caso de Me´xico, que aplico´ un impuesto de 1 peso por litro en enero del an˜o 2014: • Aguilar et al. (2016) [10] utilizan un panel de datos semanal para medir el efecto del impuesto a las bebidas azucaradas y a alimentos altos en calor´ıas usando...
Evaluación sensorial: Una metodología actual para tecnología de alimentos
(2001)
Sensorial permite determinar en forma mucho más científica y objetiva la evaluación de estos caracteres, que tanto influyen en el consumidor en la aceptabilidad del alimento 0 bebida. De este modo, la calificación final de un producto alimenticio comprende...
Formulación y caracterización de una bebida con fibra dietética de polvo de nopal
(Universidad de Chile, 2015)
bioactivos como la fibra dietética y los compuestos antioxidantes, que tienen un comprobado efecto en la prevención y control de enfermedades no transmisibles (ENT). Dentro de esta clasificación, destaca el crecimiento en los últimos años de las bebidas...
A functional food is a processed food that, in addition to being nutritious, fulfills a health benefit for consumers. This characteristic is due essentially to the presence of bioactive compounds like dietary fiber and antioxidants in one or more ingredients, which have a proven effect on the prevention and control of noncommunicable diseases (NCD). In recent years the growth of functional beverages within this classification stand out, because consumers no longer consider drinks simply for quenching thirst, but rather as a healthy product that has specific ingredients for specific lifestyles, which is why functional drinks have the highest rate of innovation in the industry. In this study nopal powder, was evaluated as a functional ingredient rich in dietary fiber (42,87 %) added to a soft drink. This ingredient has been tested in baking, biscuit and pasta or in dietary fiber pelleted, but not in beverages. This research was divided into three stages. In the first one a randomized cubic simplex lattice mixture design was used, obtaining ten treatments with a variable matrix of nopal powder, citric acid and sweetener in which an optimal beverage (1,52 % nopal powder, 1,48 % citric acid and 1 % sweetener) was obtained through antioxidant activity, sensory acceptability tests and viscosity. In the second stage a comparison of this optimal beverage with a control beverage (0,0 % nopal powder, 1,48 % citric acid and 1 % sweetener) was done. The beverages were characterized physically, chemically, sensory and microbiological. The optimized beverage scored higher contents of crude fiber, dietary fiber and total phenols. In the third stage the optimized beverage shelf-life was followed up for six months, where no significant differences were observed during period, in characteristics such as color, total phenols, antioxidant activity and sensory quality....
A functional food is a processed food that, in addition to being nutritious, fulfills a health benefit for consumers. This characteristic is due essentially to the presence of bioactive compounds like dietary fiber and antioxidants in one or more ingredients, which have a proven effect on the prevention and control of noncommunicable diseases (NCD). In recent years the growth of functional beverages within this classification stand out, because consumers no longer consider drinks simply for quenching thirst, but rather as a healthy product that has specific ingredients for specific lifestyles, which is why functional drinks have the highest rate of innovation in the industry. In this study nopal powder, was evaluated as a functional ingredient rich in dietary fiber (42,87 %) added to a soft drink. This ingredient has been tested in baking, biscuit and pasta or in dietary fiber pelleted, but not in beverages. This research was divided into three stages. In the first one a randomized cubic simplex lattice mixture design was used, obtaining ten treatments with a variable matrix of nopal powder, citric acid and sweetener in which an optimal beverage (1,52 % nopal powder, 1,48 % citric acid and 1 % sweetener) was obtained through antioxidant activity, sensory acceptability tests and viscosity. In the second stage a comparison of this optimal beverage with a control beverage (0,0 % nopal powder, 1,48 % citric acid and 1 % sweetener) was done. The beverages were characterized physically, chemically, sensory and microbiological. The optimized beverage scored higher contents of crude fiber, dietary fiber and total phenols. In the third stage the optimized beverage shelf-life was followed up for six months, where no significant differences were observed during period, in characteristics such as color, total phenols, antioxidant activity and sensory quality....
Grado de acidez y potencial erosivo de las bebidas energizantes disponibles en Chile
(Sociedad de Periodoncia de Chile. Sociedad de Implantología Oral de Chile. Sociedad de Prótesis y Rehabilitación Oral de Chile., 2014)
gástricos e incluye reflujo gastro-esofágico y vómito
recurrente como parte de cuadros de desórdenes alimentarios. Los
agentes exógenos productores de erosión son variados y algunos de
los más conocidos son los alimentos cítricos, bebidas carbonatadas...
, bajo el reglamento sanitario de los alimentos, las bebidas energéticas son consideradas suplementos alimentarios, específicamente rotuladas como “alimentos para deportistas o bebidas energéticas o energizantes” y por ello de venta libre a...
, bajo el reglamento sanitario de los alimentos, las bebidas energéticas son consideradas suplementos alimentarios, específicamente rotuladas como “alimentos para deportistas o bebidas energéticas o energizantes” y por ello de venta libre a...