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Neurological effects on cell phones: Literature review and mathematical models Efectos neurológicos por teléfonos celulares: Revisión bibliográfica y modelos matemáticos
(Interciencia Association, 2014)
Neurological effects on cell phones: Literature review and mathematical models
Efectos neurológicos por teléfonos celulares: Revisión bibliográfica y modelos
matemáticos
López, Ernesto Ponce
Saldías, Daniel Ponce...
Informe de diagnóstico: discapacidad y derechos sexuales y reproductivos. Sistematización bibliográfica y de antecedentes internacionales para dar contexto a la campaña
(Universidad de Chile. Facultad de Medicina, 2023)
Este documento comprende un diagnóstico exploratorio en torno a la temática y una revisión a campañas de difusión con enfoques similares. El objetivo es contextualizar los temas que se abordaron posteriormente en encuentros participativos con...
Fracaso en la internacionalización del Retail: revisión bibliográfica y análisis de casos chilenos
(Universidad de Chile, 2003)
posteriormente analizar las posibles causas que llevan a fracasar a los retailers en sus intentos de internacionalización. En el capítulo siguiente se realiza una revisión de la literatura que trata las diversas posturas que tienen los autores con respecto a las...
Hepatic-splenic micobacteriosis, unusual form of probable extrapulmonary tuberculosis. Case report and review Micobacteriosis hepato-esplénica, forma inusual de probable tuberculosis extrapulmonar. Caso clínico y revisión bibliográfica
(2007)
revisión
bibliográfica
Velásquez Morales, Juan
Szigethi Q, Muschi
Panace, Rita
Morales, Ricardo
Márquez C, Silvia
Pefaur P, Jacqueline
Mocarquer M, Alfredo
Salinas C, Pedro
Beltrán B, Carlos
We report a 42 years old HIV negative male admitted for fever...
Institución escolar y subjetividad neoliberal en Chile: Una revisión bibliográfica
(Universidad de Chile, 2020)
Manual para la redacción de referencias bibliográficas.
(Universidad de Chile, Facultad de Ciencias Agronómicas, Biblioteca Rector "Ruy Barbosa", 2012-10)
la normalizada elaboración de referencias bibliográficas....
Estudios exploratorio-descriptivo acerca de los factores de éxito del coaching ejecutivo : una revisión de papers empíricos
(Universidad de Chile, 2007)
Se realizó una investigación teórica acerca de los posibles factores de éxito del Coaching Ejecutivo. Se contempló la revisión de papers que basaran su análisis en datos empíricos, y la metodología se basó en la búsqueda bibliográfica de papers en...
Cúrcuma (Curcuma longa) : una revisión bibliográfica del procesamiento, propiedades funcionales y capacidad antimicrobiana
(Universidad de Chile, 2021)
, propiedades funcionales y capacidad antimicrobiana de la cúrcuma, mediante una revisión bibliográfica. Respecto al aporte de conocimiento, esta Tesis bibliográfica aporta información sintetizada sobre los potenciales beneficios a la salud que otorga el consumo...
Turmeric is a perennial herbaceous plant, which origin lies in south Asia and some areas of Africa. This plant possesses great utility in many sectors, like medicine, gastronomy, cosmetic, and industrial food processing. Due to the above, this spice has had an important sociocultural influence on people's lives, hence, the demand for this product has been increasing over the years. This work aims to analyze the processing, functional properties, and antimicrobial activity of turmeric, through a bibliographic review. Concerning the contribution of knowledge, this bibliographic thesis provides processed and systematized information about the potential health benefits of turmeric consumption, and how is processed, besides, it provides useful information for industry and researchers about studies of turmeric processing, creating a theoretical framework. Turmeric is mostly processed (rhizome) to produce turmeric powder, which is used as a spice in gastronomy, nevertheless, several products with an important market value can be produced, such as oleoresin and curcuminoids. Regarding turmeric drying methods, both freeze-drying and microwaves cause less curcumin degradation, in comparison to solar drying; moreover, microwaves require less processing time. There are various curcuminoids extraction methods, standing out the utilization of an ionic liquid (solvent) assisted by ultrasound or microwaves, technologies that reduce the extraction time and increase the yield, in comparison to soxhlet extraction. Investigations have been developed about processing to use turmeric discarded parts, sticking out the production of an edible film from turmeric residue generated after curcuminoids extraction. Turmeric contains several compounds with biological activity, such as curcumin (mainly curcuminoid), ar-turmerone, and furanodiene. These compounds grant many functional properties to turmeric, standing out anti-cancer and anti-inflammatory activity. Hence, the consumption of this food gives potential benefits to human health. The compounds with biological activity not only provide functional properties to turmeric (human health benefits) but also provide antimicrobial activity, extending the shelf life of products. Regarding the usefulness of turmeric in the food industry, this plant (rhizome) is used mostly as a colorant (yellow-orange); however, several studies have proven its effectiveness as a natural antioxidant in products like cookies and sausages, being a good alternative to substitute synthetic antioxidants as BHA...
Turmeric is a perennial herbaceous plant, which origin lies in south Asia and some areas of Africa. This plant possesses great utility in many sectors, like medicine, gastronomy, cosmetic, and industrial food processing. Due to the above, this spice has had an important sociocultural influence on people's lives, hence, the demand for this product has been increasing over the years. This work aims to analyze the processing, functional properties, and antimicrobial activity of turmeric, through a bibliographic review. Concerning the contribution of knowledge, this bibliographic thesis provides processed and systematized information about the potential health benefits of turmeric consumption, and how is processed, besides, it provides useful information for industry and researchers about studies of turmeric processing, creating a theoretical framework. Turmeric is mostly processed (rhizome) to produce turmeric powder, which is used as a spice in gastronomy, nevertheless, several products with an important market value can be produced, such as oleoresin and curcuminoids. Regarding turmeric drying methods, both freeze-drying and microwaves cause less curcumin degradation, in comparison to solar drying; moreover, microwaves require less processing time. There are various curcuminoids extraction methods, standing out the utilization of an ionic liquid (solvent) assisted by ultrasound or microwaves, technologies that reduce the extraction time and increase the yield, in comparison to soxhlet extraction. Investigations have been developed about processing to use turmeric discarded parts, sticking out the production of an edible film from turmeric residue generated after curcuminoids extraction. Turmeric contains several compounds with biological activity, such as curcumin (mainly curcuminoid), ar-turmerone, and furanodiene. These compounds grant many functional properties to turmeric, standing out anti-cancer and anti-inflammatory activity. Hence, the consumption of this food gives potential benefits to human health. The compounds with biological activity not only provide functional properties to turmeric (human health benefits) but also provide antimicrobial activity, extending the shelf life of products. Regarding the usefulness of turmeric in the food industry, this plant (rhizome) is used mostly as a colorant (yellow-orange); however, several studies have proven its effectiveness as a natural antioxidant in products like cookies and sausages, being a good alternative to substitute synthetic antioxidants as BHA...
Antocianinas : revisión bibliográfica de su procesamiento y potencial uso como colorante natural en alimentos
(Universidad de Chile, 2021)