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Capacidad institucional para la fiscalización de la publicidad de alimentos dirigida a los niños y niñas menores de 14 años: el caso de la Ley de Alimentos en Chile
(Universidad de Chile, 2019)
Este trabajo investiga la experiencia del Ministerio de Salud relativa a los aspectos de la capacidad institucional desplegados en la implementación del sistema de vigilancia y fiscalización de la publicidad de alimentos, regulada por la Ley N°20...
Desarrollo y validación de una metodología para la identificación de azúcares simples en chocolates mediante HPLC-Índice de refracción
(Universidad de Chile, 2022)
productos saludables debido a la Ley de Etiquetado de Alimentos implementada el 2016, por ello la gama de productos baja en azucares ha aumentado, debido a una buena aceptación por el mercado chileno, donde se puede encontrar una gran variedad de tipos.
La...
In Chile the consumption of processed products with high levels of sugars has grown exponentially, which also leads to an increase in diseases such as obesity, diabetes, fatty liver among others, in addition to contributing to psychological disorders, for example, hyperactivity, so the consumption of these carbohydrates has a great impact on the health of people, which is why it is important to consider the regulation of its content in processed products. For this reason, a regulation focused on the classification of these aspects was initiated, where the amount of sugar allowed in foods was established, so that those processed products that do not contain the established classification of "high sugar" must ensure analytically the amount of sugar they contain, since non-compliance with the regulation leads to increased taxes, health sanctions and even closure of the brand for advertising that could cause harm to the consumer. Among the foods that contain a high amount of sugar is chocolate, in which Chile is positioned as the first country that consumes the most chocolate in Latin America. In the last year in Chile there is greater demand for healthy products due to the Food Labeling Law implemented in 2016, therefore the range of low sugar products has increased, due to a good acceptance by the Chilean market, where you can find a wide variety of types The purpose of this thesis was to develop and validate a methodology for the extraction, determination and quantification of fructose, glucose, sucrose, maltose, and lactose, by high performance liquid chromatography coupled to a refractive index detector (HPLC-refractive index), in chocolate samples with different percentages of fat content. For this purpose, the HPLC-refractive index methodology was used, using an amino NH2 column, and a solvent mixture, acetonitrile: water HPLC grade (80:20), as mobile phase. The separation was checked and the retention times of the chromatographic peaks of the carbohydrates (fructose, glucose, sucrose, maltose and lactose) were obtained. The results obtained for the chocolate samples showed a LD of less than 0.00061 g/mL for glucose, sucrose, and maltose, with a repeatability and reproducibility of less than 16%. The recovery for sucrose, glucose, fructose, and maltose was greater than 99%. With this study it was possible to corroborate that all the sugar-free chocolate samples were found with results close to the established limit of quantification, all being less than 10 g/mL, complying with the law established by the country...
In Chile the consumption of processed products with high levels of sugars has grown exponentially, which also leads to an increase in diseases such as obesity, diabetes, fatty liver among others, in addition to contributing to psychological disorders, for example, hyperactivity, so the consumption of these carbohydrates has a great impact on the health of people, which is why it is important to consider the regulation of its content in processed products. For this reason, a regulation focused on the classification of these aspects was initiated, where the amount of sugar allowed in foods was established, so that those processed products that do not contain the established classification of "high sugar" must ensure analytically the amount of sugar they contain, since non-compliance with the regulation leads to increased taxes, health sanctions and even closure of the brand for advertising that could cause harm to the consumer. Among the foods that contain a high amount of sugar is chocolate, in which Chile is positioned as the first country that consumes the most chocolate in Latin America. In the last year in Chile there is greater demand for healthy products due to the Food Labeling Law implemented in 2016, therefore the range of low sugar products has increased, due to a good acceptance by the Chilean market, where you can find a wide variety of types The purpose of this thesis was to develop and validate a methodology for the extraction, determination and quantification of fructose, glucose, sucrose, maltose, and lactose, by high performance liquid chromatography coupled to a refractive index detector (HPLC-refractive index), in chocolate samples with different percentages of fat content. For this purpose, the HPLC-refractive index methodology was used, using an amino NH2 column, and a solvent mixture, acetonitrile: water HPLC grade (80:20), as mobile phase. The separation was checked and the retention times of the chromatographic peaks of the carbohydrates (fructose, glucose, sucrose, maltose and lactose) were obtained. The results obtained for the chocolate samples showed a LD of less than 0.00061 g/mL for glucose, sucrose, and maltose, with a repeatability and reproducibility of less than 16%. The recovery for sucrose, glucose, fructose, and maltose was greater than 99%. With this study it was possible to corroborate that all the sugar-free chocolate samples were found with results close to the established limit of quantification, all being less than 10 g/mL, complying with the law established by the country...
Rediseño del proceso del servicio de comida para la compañía de casinos Sodexo Chile
(Universidad de Chile, 2018)
alternativas, en donde se deslumbra que la opción con mayores beneficios es la de rediseño, el cual se debe implementar en el orden Corporativo-Educación-Salud-Minería, lo que se diferencia de las creencias de la compañía previas a este estudio. Realizando un...
Perspectivas agroindustriales para hongos comestibles en Chile: potencial nutricional y funcional
(Universidad de Chile, 2020)
Los problemas de salud, específicamente los que están relacionados con una mala alimentación, son en gran medida una consecuencia de la baja accesibilidad a alimentos saludables, es por ello que se realizó esta investigación enfocada en los hongos...
At the first instance, it was suggested that health problems, specifically those related to a poor diet, are largely a consequence of the low supply of accessible healthy foods, which is why this research was carried out focusing on edible mushrooms such as alternative. After a preliminary bibliographic review, it was possible to verify that edible mushroom species abound in the country; however, many of these are being wasted, leading to various cases in which there not antecedents of their beneficial characteristics have been reported. On this research, aspects associated with nutritional characteristics and potential functional aspects associated with edible mushrooms in Chile had been investigated. Information related to innovative projects that work with edible fruit bodies was gathered , together with this, agroindustry was proposed as an alternative to revalue edible mushrooms, contrasting with international references which, through the implementation of technologies, have tried to bring closer the nutritional food to the daily lives of people, giving the opportunity to take advantage of the contributions that edible mushrooms can provide. Based on the results obtained, it was concluded that edible mushrooms do have nutritional and functional potential associated with the production of new healthy, functional and innovative foods, however, they are being wasted since there are species that’s nutritional and functional information has not been reported....
At the first instance, it was suggested that health problems, specifically those related to a poor diet, are largely a consequence of the low supply of accessible healthy foods, which is why this research was carried out focusing on edible mushrooms such as alternative. After a preliminary bibliographic review, it was possible to verify that edible mushroom species abound in the country; however, many of these are being wasted, leading to various cases in which there not antecedents of their beneficial characteristics have been reported. On this research, aspects associated with nutritional characteristics and potential functional aspects associated with edible mushrooms in Chile had been investigated. Information related to innovative projects that work with edible fruit bodies was gathered , together with this, agroindustry was proposed as an alternative to revalue edible mushrooms, contrasting with international references which, through the implementation of technologies, have tried to bring closer the nutritional food to the daily lives of people, giving the opportunity to take advantage of the contributions that edible mushrooms can provide. Based on the results obtained, it was concluded that edible mushrooms do have nutritional and functional potential associated with the production of new healthy, functional and innovative foods, however, they are being wasted since there are species that’s nutritional and functional information has not been reported....
Programa de prerrequesitos para la implementación del sistema HACCP en fábrica de galletas artesanales
(Universidad de Chile, 2010)
infraestructura, el emplazamiento, los servicios, y se encontró que cumplen con el reglamento sanitario de los alimentos, pero hay que realizar algunas mejoras para un óptimo funcionamiento. Se comprobó que el etiquetado nutricional de los envases cumple con la...
Prerequisites programs, previous to HACCP implementation was developed in a handicraft cookies factory: “Galletas Apoquindo S.A.”, were bakery products are also made. A complete evaluation of infrastructure, location and services, detected that the factory fulfill the food sanitary regulation, but it needs some improvements for an optimal operation. The nutritional information in labels and packages fits the actual sanitary regulation. A set of 5 standard sanitization operational procedures, 10 standard operational procedures and 4 general programs were developed, each one with their respective records. In addition, plant layouts and other documents complement procedures and programs. The correct use and compliance of these documents will result in a successful implementation of HACCP System....
Prerequisites programs, previous to HACCP implementation was developed in a handicraft cookies factory: “Galletas Apoquindo S.A.”, were bakery products are also made. A complete evaluation of infrastructure, location and services, detected that the factory fulfill the food sanitary regulation, but it needs some improvements for an optimal operation. The nutritional information in labels and packages fits the actual sanitary regulation. A set of 5 standard sanitization operational procedures, 10 standard operational procedures and 4 general programs were developed, each one with their respective records. In addition, plant layouts and other documents complement procedures and programs. The correct use and compliance of these documents will result in a successful implementation of HACCP System....
Descripción y análisis de las acciones realizadas por los servicios públicos (salud animal y salud pública), frente a salmonelosis humana
(Universidad de Chile, 2007)
mostraron un constante aumento según los registros del Instituto de Salud Pública (ISP). Los alimentos de origen cárneo toman una gran importancia frente al resto de los alimentos en el contagio de esta bacteria. En los meses de altas temperaturas existe un...
Plan de negocio para la exportación de alimento para salmón basado en crustáceos de los niveles inferiores de la cadena trófica
(Universidad de Chile, 2014)
El objetivo general del presente trabajo fue realizar un plan de negocios para una empresa que actualmente se desempeña en el sector de alimentos para la acuicultura ornamental y cuyo fundador deseaba tener una visión general del escenario que...
Indicadores de transformación de alimentos consumidos en Chile para su uso en planificación de minutas
(Archivos Latinoamericanos Nutrición, Venezuela, 2020)
Muchos de los alimentos consumidos a diario sufren previamente algún grado de transformación, desde mínimas operaciones de limpieza hasta cambios mayores producto de la cocción. Estas operaciones culinarias pueden afectar el volumen y/o peso de los...
Many of the foods we eat suffer some grade of previous transformation, which can go from minimal cleaning operations to major transformations resulting from the application of heat. These actions produce a change in the volume and / or weight of the food, which implies a variation between the food that is acquired or bought and the food that is actually served and / or consumed. These variations could result in loss or gain in weight, depending on the type of food and the type and conditions of the culinary operation applied. On the other hand, these variations have implications in the planning of the menus since they can affect the budget and the quantities of the portion presented in the plate. In order to take these changes into account, the food transformation indices (ITA) must be applied, which consider losses due to preliminary operations and changes generated by cooking processes. The aim of this study was to obtain the different ITAs resulting from culinary operations carried out on food consumed in Chile. For this, the food was weighed, gross and net, calculating for each one the corresponding ITA. The indicators obtained represent a national standardization, not previously published, whose greatest usefulness is the planning of menus, although they are also useful in calculating the chemical composition of food and meals, and for intake survey analysis, being a contribution to the food area and the area of collective food in Chile....
Many of the foods we eat suffer some grade of previous transformation, which can go from minimal cleaning operations to major transformations resulting from the application of heat. These actions produce a change in the volume and / or weight of the food, which implies a variation between the food that is acquired or bought and the food that is actually served and / or consumed. These variations could result in loss or gain in weight, depending on the type of food and the type and conditions of the culinary operation applied. On the other hand, these variations have implications in the planning of the menus since they can affect the budget and the quantities of the portion presented in the plate. In order to take these changes into account, the food transformation indices (ITA) must be applied, which consider losses due to preliminary operations and changes generated by cooking processes. The aim of this study was to obtain the different ITAs resulting from culinary operations carried out on food consumed in Chile. For this, the food was weighed, gross and net, calculating for each one the corresponding ITA. The indicators obtained represent a national standardization, not previously published, whose greatest usefulness is the planning of menus, although they are also useful in calculating the chemical composition of food and meals, and for intake survey analysis, being a contribution to the food area and the area of collective food in Chile....
Evaluación de la palatabilidad de una dieta húmeda para perros adultos, elaborada en base a carne equina
(Universidad de Chile, 2004)
perros adultos elaborada en base a carne equina es un mejorador de la palatabilidad de dietas secas para perros adultos, a pesar de presentar una menor palatabilidad que una dieta húmeda comercial cuando fue ofrecida como único alimento...
Diseño y elaboración de un snack saludable de naranja para escolares
(Universidad de Chile, 2013)
alimento saludable. El análisis sensorial realizado en escolares de 5 a 18 años, indica que el
producto presenta alta aceptabilidad, enfatizado en los niños más pequeños, por lo que se
constituye en una alternativa para colaciones escolares...
ya se evidencia con claridad sobrepeso y obesidad en los escolares. Es entonces, en este punto, donde surge la necesidad de disponer de alimentos que sean potenciales sustitutos de aquellos que no son sanos ni saludables. Desde hace años ya los...
ya se evidencia con claridad sobrepeso y obesidad en los escolares. Es entonces, en este punto, donde surge la necesidad de disponer de alimentos que sean potenciales sustitutos de aquellos que no son sanos ni saludables. Desde hace años ya los...