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Evaluación de la eficacia de las bases de licitación pública ID 85-10-LP14 en el año 2015 del Programa de Alimentación Escolar de la Región de La Araucanía, Chile
(Universidad de Chile, 2021)
determinar si la alimentación es saludable se compararon las
estructuras alimentarias con las Guías de Alimentación del Preescolar, Escolar y
Adolescente del Instituto de Nutrición y Tecnología de los Alimentos (INTA), y con
el cuestionario EQ-Mes de la...
Análisis de la industria de servicios de alimentación
(Universidad de Chile, 2009-07)
propuesta de valor es que ofrecen alimentos con pocas calorías. El problema de estos establecimientos es que se preocupan más del aporte calórico de las comidas que de ofrecer una alimentación saludable a sus clientes. Aquí es donde nace nuestra propuesta...
Representaciones Sociales sobre Cuerpo, Alimentación y Salud por Madres de Preescolares Obesos de Nivel Socioeconómico Bajo
(Universidad de Chile, 2008)
. Estas representaciones abarcan el proceso salud-enfermedad de acuerdo a modelos
etiológicos y terapéuticos tradicionales y empíricos; la alimentación desde las distinciones
entre alimentos versus no alimentos, alimentos sagrados versus profanos, formas...
Elaboración de un manual de protocolos de técnicas de laboratorio estandarizadas para la evaluación de la susceptibilidad a los antibióticos en bacterias aisladas desde animales productores de alimentos
(Universidad de Chile, 2019)
La resistencia antimicrobiana es un problema mundial tanto para la salud pública como para la salud animal, amenazando nuestros estilos de vida, los de nuestros animales de compañía y los sistemas de producción animal actuales, por lo que debe ser...
Antimicrobial resistance is a global issue, not just for public health but also for animal health, threatening our lifestyles, our companion animals’ and contemporary livestock systems, therefore this problem must be approached with a “One Health” focus. Nowadays, a large amount of global antimicrobial consumption is destined for animal use, which puts the veterinary and agricultural field in the center of the fight against resistance. Currently in Chile, an antimicrobial resistance surveillance program in food producing animals does not exist, and laboratories may use different protocols to assess antimicrobial susceptibility in bacteria isolated from food producing animals, since protocols are not standardized by a national body. Therefore, a guide on the methods to use in antimicrobial susceptibility does not exist. The objective of this document is to develop a laboratory manual in which the available standardized techniques to asses antimicrobial susceptibility from bacteria isolated from food producing animals are described....
Antimicrobial resistance is a global issue, not just for public health but also for animal health, threatening our lifestyles, our companion animals’ and contemporary livestock systems, therefore this problem must be approached with a “One Health” focus. Nowadays, a large amount of global antimicrobial consumption is destined for animal use, which puts the veterinary and agricultural field in the center of the fight against resistance. Currently in Chile, an antimicrobial resistance surveillance program in food producing animals does not exist, and laboratories may use different protocols to assess antimicrobial susceptibility in bacteria isolated from food producing animals, since protocols are not standardized by a national body. Therefore, a guide on the methods to use in antimicrobial susceptibility does not exist. The objective of this document is to develop a laboratory manual in which the available standardized techniques to asses antimicrobial susceptibility from bacteria isolated from food producing animals are described....
Caracterización física y nutricional de ingredientes concentrados en β-glucanos obtenidos de avenas (Avena sativa l.) chilenas y su comportamiento reológico en suspensiones acuosas e incorporados en masas elaboradas con harina de trigo
(Universidad de Chile, 2018)
), dependerá de su composición y de algunas de sus propiedades físicas, aspectos que hay que tener en cuenta al momento de desarrollar alimentos saludables que contengan β-glucanos...
Diferencias sexuales en la salud oral de grupos PAT y PIT de Chile Central
(Universidad de Chile, 2020)
de la salud oral de los individuos. Se analizaron patologías orales en 91 individuos, masculinos y femeninos del Periodo Alfarero. Los resultados sugieren para el PAT, una economía mixta con orientación hortícola, con una dieta dura y/o abrasiva. Los...
Ley de etiquetado nutricional : ¿modifican la conducta del consumidor?
(Universidad de Chile, 2017-03)
por esto, que nace una regulación a los alimentos,
incorporando los “Discos pares”, los que dan a conocer la cantidad excesiva de un componente que
perjudica a la salud. De esta manera se intenta orientar a los consumidores a escoger productos con...
conocida como la “Ley del Nuevo Etiquetado de Alimentos”. Esta normativa nace ante la preocupación de los altos índices de obesidad y mortandad, por esta causa, en el país (Ministerio de Salud, 2015). Es por esto que surge la necesidad de crear una...
conocida como la “Ley del Nuevo Etiquetado de Alimentos”. Esta normativa nace ante la preocupación de los altos índices de obesidad y mortandad, por esta causa, en el país (Ministerio de Salud, 2015). Es por esto que surge la necesidad de crear una...
Revisión bibliográfica de compuestos fenólicos, su efecto en la salud, métodos de encapsulación y digestión simulada in vitro
(Universidad de Chile, 2021)
Hoy en día los consumidores están preocupados de mantener una dieta y un estilo de vida saludable. Así, la demanda de ingredientes en base a compuestos fitoquímicos naturales y que promueven la salud para la formulación de alimentos funcionales han...
Today consumers are concerned with maintaining a healthy diet and lifestyle. Thus, the demand for ingredients based on natural and health-promoting phytochemicals for the formulation of functional foods has increased. Polyphenols are micronutrients occurring in fruits, vegetables and plant-based foods. They play an essential role in human health due to their antioxidant properties, associated with lower risks of chronic diseases such as cancer, cardiovascular diseases, chronic inflammation and neurodegenerative diseases. However, polyphenols are unstable to environmental factors (temperature, oxygen and light), food conditions (interaction with ingredients) and digestion conditions (pH and enzymes). The main objective of this work was to analyze the literature about encapsulation as a polyphenol stabilization method, considering the encapsulation methods of polyphenols emphasizing spray drying and the digestion in vitro of encapsulated polyphenols. The bibliographic review was obtained through the Library/University of Chile database: ISI-Web of Science using the keywords "polyphenols microencapsulation", "polyphenols microencapsulation + spray drying" and "polyphenols microencapsulation + spray drying + in vitro digestion". Articles were selected from the last 5 years (2017-2021) until June 2021, considering Food Science and Technology. The search was conducted using “polyphenols microencapsulation” as a keyword (133 articles), where spray drying and lyophilization (freeze-drying) were the most used encapsulation methods with 50.7% and 20.9%, respectively. Regarding the search for “polyphenols microencapsulation + spray drying”, 70 articles were found, of which 38.7% used maltodextrin, 20.7% used Arabic gum, and 6.3% used starch or modified starch. In addition, the most studied independent variables were the inlet air temperature, the content of the encapsulating agent, and the most studied dependent variables were the total polyphenol content, antioxidant activity and encapsulation performance. The search using "polyphenols microencapsulation + spray drying + in vitro digestion" gave 13 articles. In these studies, digestion in vitro was performed (pH and pH + enzymes + salts), following either total polyphenols or individual polyphenols. Finally, among the total articles "microencapsulation polyphenols" (133), those that incorporated polyphenol microparticles in food matrixes were 28 articles, of which 12 articles used spray drying as an encapsulation method. However, only one study analyzed the release of phenolic compounds from microparticles in simulated in vitro digestion, indicating that studies in this area are scarce; however, they are necessary to develop healthy foods with a beneficial effect on health...
Today consumers are concerned with maintaining a healthy diet and lifestyle. Thus, the demand for ingredients based on natural and health-promoting phytochemicals for the formulation of functional foods has increased. Polyphenols are micronutrients occurring in fruits, vegetables and plant-based foods. They play an essential role in human health due to their antioxidant properties, associated with lower risks of chronic diseases such as cancer, cardiovascular diseases, chronic inflammation and neurodegenerative diseases. However, polyphenols are unstable to environmental factors (temperature, oxygen and light), food conditions (interaction with ingredients) and digestion conditions (pH and enzymes). The main objective of this work was to analyze the literature about encapsulation as a polyphenol stabilization method, considering the encapsulation methods of polyphenols emphasizing spray drying and the digestion in vitro of encapsulated polyphenols. The bibliographic review was obtained through the Library/University of Chile database: ISI-Web of Science using the keywords "polyphenols microencapsulation", "polyphenols microencapsulation + spray drying" and "polyphenols microencapsulation + spray drying + in vitro digestion". Articles were selected from the last 5 years (2017-2021) until June 2021, considering Food Science and Technology. The search was conducted using “polyphenols microencapsulation” as a keyword (133 articles), where spray drying and lyophilization (freeze-drying) were the most used encapsulation methods with 50.7% and 20.9%, respectively. Regarding the search for “polyphenols microencapsulation + spray drying”, 70 articles were found, of which 38.7% used maltodextrin, 20.7% used Arabic gum, and 6.3% used starch or modified starch. In addition, the most studied independent variables were the inlet air temperature, the content of the encapsulating agent, and the most studied dependent variables were the total polyphenol content, antioxidant activity and encapsulation performance. The search using "polyphenols microencapsulation + spray drying + in vitro digestion" gave 13 articles. In these studies, digestion in vitro was performed (pH and pH + enzymes + salts), following either total polyphenols or individual polyphenols. Finally, among the total articles "microencapsulation polyphenols" (133), those that incorporated polyphenol microparticles in food matrixes were 28 articles, of which 12 articles used spray drying as an encapsulation method. However, only one study analyzed the release of phenolic compounds from microparticles in simulated in vitro digestion, indicating that studies in this area are scarce; however, they are necessary to develop healthy foods with a beneficial effect on health...
Compuestos bioactivos en descartes agroindustriales : revisión bibliográfica del potencial uso para alimentos funcionales
(Universidad de Chile, 2023)
. Además, la sociedad hoy en día se preocupa de tener en su dieta alimentos más saludables, que mejoren su calidad de vida, considerando que la población cada vez es más longeva. En esta revisión se realiza una amplia investigación sobre como valorizar...
Agribusiness generates a significant amount of waste (by-products), most of which is simply discarded. Fruits, vegetables, roots and tubers are the largest source of total losses and waste, estimated at around 45%, followed by cereals, fish and marine products with 30%, according to FAO. Climate change is one of the great challenges facing humanity, and being able to give value to these types of by-products is important to counteract the damage caused. In addition, society today is concerned about having healthier foods in their diet, which improve their quality of life, considering that the population is getting longer and longer. In this review, a wide research on how to valorize these by-products by means of functional foods (FF), by extracting bioactive compounds that have a positive influence on health, is carried out. A search for scientific articles and review articles between 2011 and 2021 was carried out in three databases (Web of Science, ScienceDirect and Scopus) with different inclusion concepts, including: "by-product", "bioactive compounds", "functional foods", among others. From the selected articles, a summary spreadsheet was made with the concepts associated with this research, in order to use it as a practical and efficient tool. Peels, seeds, skins, stems, leaves and residual pulp are some of the waste products generated in the agroindustry in which compounds such as: polyphenols (29%), flavonoids (22%) and carotenoids (9%), abound in them with respect to the consolidated articles investigated. It has been demonstrated that the consumption of these phytonutrients usually has beneficial effects for health, standing out as antioxidants, cardioprotective, chemopreventive, anti-inflammatory and more. In the European Union and Japan, these FF are marketed and consumed because they have their own legislative frameworks. In Chile, there is no definition or regulation for these products, but work is being done to show the strong food power that should be taken advantage of....
Agribusiness generates a significant amount of waste (by-products), most of which is simply discarded. Fruits, vegetables, roots and tubers are the largest source of total losses and waste, estimated at around 45%, followed by cereals, fish and marine products with 30%, according to FAO. Climate change is one of the great challenges facing humanity, and being able to give value to these types of by-products is important to counteract the damage caused. In addition, society today is concerned about having healthier foods in their diet, which improve their quality of life, considering that the population is getting longer and longer. In this review, a wide research on how to valorize these by-products by means of functional foods (FF), by extracting bioactive compounds that have a positive influence on health, is carried out. A search for scientific articles and review articles between 2011 and 2021 was carried out in three databases (Web of Science, ScienceDirect and Scopus) with different inclusion concepts, including: "by-product", "bioactive compounds", "functional foods", among others. From the selected articles, a summary spreadsheet was made with the concepts associated with this research, in order to use it as a practical and efficient tool. Peels, seeds, skins, stems, leaves and residual pulp are some of the waste products generated in the agroindustry in which compounds such as: polyphenols (29%), flavonoids (22%) and carotenoids (9%), abound in them with respect to the consolidated articles investigated. It has been demonstrated that the consumption of these phytonutrients usually has beneficial effects for health, standing out as antioxidants, cardioprotective, chemopreventive, anti-inflammatory and more. In the European Union and Japan, these FF are marketed and consumed because they have their own legislative frameworks. In Chile, there is no definition or regulation for these products, but work is being done to show the strong food power that should be taken advantage of....
Aplicación y evaluación de una unidad educativa en inocuidad de alimentos en séptimo año de educación escolar básico
(Universidad de Chile, 2007)
alimentario. La primera se refiere al aumento en las condiciones higiénicas de
obtención de los alimentos crudos a nivel agrícola y acuícola por medio de buenas
prácticas ganaderas y agrícolas, y la mantención de la salud animal y ambiental en
óptimas...
y transformaciones. En todos los aspectos de la cadena alimentaria, como son la producción, preparación, venta y consumo, se debe aplicar el concepto de inocuidad de alimentos, que constituye un factor clave para garantizar la salud de la...
y transformaciones. En todos los aspectos de la cadena alimentaria, como son la producción, preparación, venta y consumo, se debe aplicar el concepto de inocuidad de alimentos, que constituye un factor clave para garantizar la salud de la...