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Elaboración y caracterización de un "snack" a base de betarraga y zanahoria
(Universidad de Chile, 2012)
, 2011)
El aporte nutricional de los alimentos ha demostrado efectos directos en la salud humana,
es así como el consumo de frutas y hortalizas representan una fuente importante de
antioxidantes los cuales pueden contribuir en la protección contra...
laboratorios del Departamento de Agroindustria y Enología de la Facultad de Ciencias Agronómicas y del Departamento de Nutrición de la Facultad de Medicina de la Universidad de Chile. El análisis sensorial se desarrolló en dependencias del Instituto de...
laboratorios del Departamento de Agroindustria y Enología de la Facultad de Ciencias Agronómicas y del Departamento de Nutrición de la Facultad de Medicina de la Universidad de Chile. El análisis sensorial se desarrolló en dependencias del Instituto de...
Efecto del cobre sobre la absorción de hierro en humanos
(Universidad de Chile, 2010)
combinado con Cu, como sulfato cúprico. Esto en proporciones molares Fe:Cu de 0,5:1; 1:1 ó 2:1 (estudio A) ó en proporciones molares Fe:Cu de 4:1, 6:1 ó 8:1 (estudio B). La administración se hizo como solución acuosa en los días 1, 2, 14 y 15 del estudio. La...
Desarrollo de una mezcla alimenticia en polvo de balanceado valor proteico y libre de gluten, a base de harinas extruidas de cereales, pseudocereales y leguminosas
(Universidad de Chile, 2017)
Se desarrolló una mezcla alimenticia en polvo para complementar el requerimiento proteico de personas mayores de 11 años que deben eliminar el gluten y/o la leche de vaca de su alimentación; a través de la combinación de harinas extruidas de arroz...
A powdered food mix was developed to complement the protein requirement of people over the age of 11 who must remove gluten and / or cow's milk from their diet, through the combination of extruded rice flour, quinoa and sweet lupine with the addition of vegetable fat powder and micronutrients. The percentage of each flour in the mixture was determined by linear programming optimization; the mixture had to reach a protein content of more than 15%, an essential amino acid composition numerically similar to the FAO/WHO standard and be of the lowest possible cost. The flour combination was made up of 31, 35% rice, 6,96% quinoa and 61,69% sweet lupine. The final food mix was formulated with 87% of the flour combination, 12% vegetable fat and 1% micronutrients (vitamins and minerals). The microbiological characterization of the final food mixture indicated the absence of pathogenic microorganisms, the proximal analysis indicated a contribution of 27% protein. The chemical score was obtained by comparing the profile of essential amino acids quantified by HPLC with the requirements established by FAO/WHO, being of 16% corresponding to sulfur amino acids (Methionine + Cysteine). In order to know the acceptability of the food mix with the target group, an exploratory consumption study was performed in 31 households, the results indicated an acceptability of 5,7 (81%) measured on a 7-point scale, the positive purchase intention reached 62%, being supermarkets the preferred place to purchase the product. The final price for 300 grams of food mix would be in the range of $3.500 to $4.000, lower than other similar products available in the market, whose selling price fluctuates between $5.100 and $15.500 (CLP).The contribution of proteins surpasses that of other products with similar characteristics available in the market, achieving a complement of 18,5% of the daily requirement of proteins for people older than 11 years...
A powdered food mix was developed to complement the protein requirement of people over the age of 11 who must remove gluten and / or cow's milk from their diet, through the combination of extruded rice flour, quinoa and sweet lupine with the addition of vegetable fat powder and micronutrients. The percentage of each flour in the mixture was determined by linear programming optimization; the mixture had to reach a protein content of more than 15%, an essential amino acid composition numerically similar to the FAO/WHO standard and be of the lowest possible cost. The flour combination was made up of 31, 35% rice, 6,96% quinoa and 61,69% sweet lupine. The final food mix was formulated with 87% of the flour combination, 12% vegetable fat and 1% micronutrients (vitamins and minerals). The microbiological characterization of the final food mixture indicated the absence of pathogenic microorganisms, the proximal analysis indicated a contribution of 27% protein. The chemical score was obtained by comparing the profile of essential amino acids quantified by HPLC with the requirements established by FAO/WHO, being of 16% corresponding to sulfur amino acids (Methionine + Cysteine). In order to know the acceptability of the food mix with the target group, an exploratory consumption study was performed in 31 households, the results indicated an acceptability of 5,7 (81%) measured on a 7-point scale, the positive purchase intention reached 62%, being supermarkets the preferred place to purchase the product. The final price for 300 grams of food mix would be in the range of $3.500 to $4.000, lower than other similar products available in the market, whose selling price fluctuates between $5.100 and $15.500 (CLP).The contribution of proteins surpasses that of other products with similar characteristics available in the market, achieving a complement of 18,5% of the daily requirement of proteins for people older than 11 years...
Estudio descriptivo de la condición sanitaria microbiológica de productos pesqueros chilenos de exportación entre los años 1998 - 2002
(Universidad de Chile, 2005)
producción mundial de la pesca, acuicultura y el suministro de pescado
para la alimentación son actualmente los mayores jamás registrados y siguen
siendo muy importantes para la seguridad alimentaria mundial, ya que
proporcionan más del 15% del suministro...
industrias alimentarias incluyen también la conformidad con los reglamentos, el valor nutricional y otros aspectos importantes en la definición de los peligros. Los peligros que son de bajo riesgo, es decir, de baja probabilidad y por consiguiente es...
industrias alimentarias incluyen también la conformidad con los reglamentos, el valor nutricional y otros aspectos importantes en la definición de los peligros. Los peligros que son de bajo riesgo, es decir, de baja probabilidad y por consiguiente es...
Diagnóstico de la implementación de las buenas prácticas de manufactura en centrales de producción de alimentos de clínicas y hospitales de la Región Metropolitana
(Universidad de Chile, 2016)
todas las Nutricionistas Jefe de Servicio de Alimentación y
Nutrición, de los Establecimientos que participaron en este estudio.
A la comisión científica, por sus correcciones que siempre aportaron
para mejorar mi trabajo...
llegada del siglo XIX, en España se publicaron las primeras disposiciones y normativas alimentarias principalmente destinadas al rubro cárneo. A partir del siglo XX se comienza a considerar la higiene, inspección y control alimentario hacia la...
llegada del siglo XIX, en España se publicaron las primeras disposiciones y normativas alimentarias principalmente destinadas al rubro cárneo. A partir del siglo XX se comienza a considerar la higiene, inspección y control alimentario hacia la...
Evaluación del estado de implementación de buenas prácticas de fabricación (BPF) en servicios de alimentación colectiva de cuarteles de Carabineros de Chile, de la Región Metropolitana de Santiago de Chile
(Universidad de Chile, 2017)
rancho), respecto de los servicios de alimentación desarrollados en las Unidades de Carabineros de Chile, ubicadas en la Región Metropolitana, para así generar un plan de acción y mejorar el estado actual de sus prácticas, considerando que, según...
The system of power of Carabineros de Chile, referred to the different quarters of the región Metropolitana (Metropolitan Police), has as beneficiaries more than 24,000 officers, constituting 45% of the staffing of the country. This thesis aims to make a diagnosis of the State of implementation of the good manufacturing practices by concessionary companies and institutional personnel handling food (Commission Ranch), with respect to the food services developed in units Carabineros of Chile, located in the Metropolitan Region, generate a plan of action to improve the current state of their practices considering that, according to previous assessments by the institution's staff, only 50% of them complies with good manufacturing practices. For this study, it was designed and validated checklist, which was used as a tool to apply to all establishments in the Metropolitan Region. The sample was made up of a total of fifty and two establishments, of which, thirty-two work with concession modality and twenty managed by institutional staff. Units that use the voucher system of power (fifteen establishments, corresponding to 22% of the total) were excluded. Has established a requirement of 70% of compliance of the list of verification designed for such purposes. Of the total number of inspected establishments (n = 52), the minimum percentage obtained of the total number of surveys was 29.08% and maximum 71,08%, there was no one that obtains the maximum score established on the checklist. 9.6% of them (n = 5) were able to approve the checklist (70%-100%), while a 90,4% failed to meet the minimum. Within which they did not meet, were analyzed to that future might be candidates to comply by maintaining a nearly 70% established percentage, the breakdown was obtained 55,77% (n = 29) (50.1% - 70%) are in a range closer to approval, while a 38,46% (n = 20), they fluctuated between 0% and 50%. The main unfulfilled aspects, include foods altered by expired date (use and possession of these) or modified by the presence of microorganisms (meat with smelly, greenish, fungi on fruits and vegetables, fermented ready meals); breach of the provisions of the contract (not trained staff, poor cleanliness and hygiene of the kitchen and wine cellars), lack of supplies for handwashing (hot water, SOAP, hand drying system); inappropriate systems of storage of food, coolers and cellars, (disorder, dirt, lack of temperature records) and inappropriate storage of cleaning products. The results of this work show the need to improve the supervision of the compliance with GMP, with special focus on aspects with greater impact on the safety of food, in order to ensure the development and distribution of safe food preparations, activities that take a fundamental importance in assessing the power of the officials of this institution...
The system of power of Carabineros de Chile, referred to the different quarters of the región Metropolitana (Metropolitan Police), has as beneficiaries more than 24,000 officers, constituting 45% of the staffing of the country. This thesis aims to make a diagnosis of the State of implementation of the good manufacturing practices by concessionary companies and institutional personnel handling food (Commission Ranch), with respect to the food services developed in units Carabineros of Chile, located in the Metropolitan Region, generate a plan of action to improve the current state of their practices considering that, according to previous assessments by the institution's staff, only 50% of them complies with good manufacturing practices. For this study, it was designed and validated checklist, which was used as a tool to apply to all establishments in the Metropolitan Region. The sample was made up of a total of fifty and two establishments, of which, thirty-two work with concession modality and twenty managed by institutional staff. Units that use the voucher system of power (fifteen establishments, corresponding to 22% of the total) were excluded. Has established a requirement of 70% of compliance of the list of verification designed for such purposes. Of the total number of inspected establishments (n = 52), the minimum percentage obtained of the total number of surveys was 29.08% and maximum 71,08%, there was no one that obtains the maximum score established on the checklist. 9.6% of them (n = 5) were able to approve the checklist (70%-100%), while a 90,4% failed to meet the minimum. Within which they did not meet, were analyzed to that future might be candidates to comply by maintaining a nearly 70% established percentage, the breakdown was obtained 55,77% (n = 29) (50.1% - 70%) are in a range closer to approval, while a 38,46% (n = 20), they fluctuated between 0% and 50%. The main unfulfilled aspects, include foods altered by expired date (use and possession of these) or modified by the presence of microorganisms (meat with smelly, greenish, fungi on fruits and vegetables, fermented ready meals); breach of the provisions of the contract (not trained staff, poor cleanliness and hygiene of the kitchen and wine cellars), lack of supplies for handwashing (hot water, SOAP, hand drying system); inappropriate systems of storage of food, coolers and cellars, (disorder, dirt, lack of temperature records) and inappropriate storage of cleaning products. The results of this work show the need to improve the supervision of the compliance with GMP, with special focus on aspects with greater impact on the safety of food, in order to ensure the development and distribution of safe food preparations, activities that take a fundamental importance in assessing the power of the officials of this institution...
Formulación y desarrollo de un producto en polvo para deportistas de resistencia
(Universidad de Chile, 2011)
.S.A. 27
Tabla 4.1: Fórmula del producto 32
Tabla 4.2: Etiquetado nutricional del producto 33
Tabla 4.3: Resumen P-Value entre jueces y muestras 34
Tabla 4.4: Resumen de resultados test aceptabilidad 34
Tabla 4.5: Resumen de...
de nutrición deportiva y ciencias del deporte. La porción de consumo calculada para el producto desarrollado fue de 50g y su reconstitución se realiza en 350mL de agua. El contenido nutritivo estimado por porción de producto fue de 15g de proteína...
de nutrición deportiva y ciencias del deporte. La porción de consumo calculada para el producto desarrollado fue de 50g y su reconstitución se realiza en 350mL de agua. El contenido nutritivo estimado por porción de producto fue de 15g de proteína...
Desarrollo de un alimento de humedad intermedia de fréjol (Phaseolus vulgaris L.)
(ARCHIVOS LATINOAMERICANOS NUTRICION, 2008-06)
estas enfermedades. En los
países en desarrollo, estas enfermedades se desarrollan en
forma paralela a la malnutrición e inseguridad alimentaria (1).
Debido a la relación entre una dieta baja en fibra dietética y el
desarrollo de enfermedades tales como...
microbiológica y la seguridad al almacenarlo sin refrigeración (30,31). El objetivo de esta investigación fue diseñar un alimento de humedad intermedia de fréjol de buena calidad microbiológica y sensorial. MATERIALES Y METODOS Se trabajó con fréjol recién...
microbiológica y la seguridad al almacenarlo sin refrigeración (30,31). El objetivo de esta investigación fue diseñar un alimento de humedad intermedia de fréjol de buena calidad microbiológica y sensorial. MATERIALES Y METODOS Se trabajó con fréjol recién...
Desafíos críticos para Latinoamérica y el Caribe: 2do. Encuentro de Estudiantes del Instituto de Estudios Internacionales, Universidad de Chile
(Universidad de Chile. Instituto de Estudios Internacionales, 2021)
DESAFÍOS DE SEGURIDAD SANITARIA PARA LA COMUNIDAD INTERNACIONAL
" Desafíos de la Seguridad Alimentaria y
Nutricional en Brasil: una Perspectiva de
Género ante la Pandemia Covid-19" página 61
"Entrelacamentos de Saude nas Discussoes
sobre Integracao...
el ámbito laboral chileno, el racismo y discriminación hacia mujeres migrantes y la seguridad social para la mujer indígena migrante. Todas estas temáticas son de fundamental interés: es imprescindible que el ámbito del género se aborde teniendo...
el ámbito laboral chileno, el racismo y discriminación hacia mujeres migrantes y la seguridad social para la mujer indígena migrante. Todas estas temáticas son de fundamental interés: es imprescindible que el ámbito del género se aborde teniendo...
Insectos: son realmente una alternativa para la alimentación de animales y humanos
(Sociedad Chilena de Nutrición, 2020)
gran
escala para satisfacer la alta demanda3,4. Se ha descrito que
las preferencias alimentarias no son permanentes y pueden
cambiar con el tiempo. Factores efectivos para promover
el consumo de insectos o entomofagia, han sido la mayor
exposición...
depende del tipo de insecto, la etapa de crecimiento y la alimentación de los insectos11,12,13. Las proteínas representan el componente principal en la composición nutricional de los insectos y su contenido es alto y variable. El orden Coleóptera...
depende del tipo de insecto, la etapa de crecimiento y la alimentación de los insectos11,12,13. Las proteínas representan el componente principal en la composición nutricional de los insectos y su contenido es alto y variable. El orden Coleóptera...