Advanced Search
Now showing items 51-60 of 7548
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...
Ley de etiquetado nutricional : ¿modifican la conducta del consumidor?
(Universidad de Chile, 2017-03)
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....
Kit de cocina saludable para niños : aprendizaje significativo a través de la experiencia del cocinar
(Universidad de Chile, 2012)
Aplicación y evaluación de una unidad educativa en inocuidad de alimentos en séptimo año de educación escolar básico
(Universidad de Chile, 2007)
Aplicación en Chile de un impuesto a los alimentos "alto en", una mirada a la experiencia mexicana
(Universidad de Chile, 2017-07)
Bases éticas para una regulación de alimentos transgénicos en Chile
(Universidad de Chile, 2018)
El desarrollo de alimentos transgénicos en relación a superficies cultivadas, cantidades producidas y países que adoptan esta tecnología es una realidad en creciente expansión. En la gran mayoría de los países desarrollados, en especial en los...
The development of transgenic foods in relation to cultivated surface areas, quantities produced, and countries adopting this technology is a growing and expanding reality. In the majority of developed countries, especially in the countries of the European Community, Australia and others, there are regulations regarding the proportion of transgenic raw materials used and the mandatory labeling of foods that contain them, thereby allowing consumers to exercise their right-to-know and be able to make a responsible choice in the purchase of their food. In Chile, the regulations regarding genetically modified organisms are insufficient to respond to consumers, as an interest group, in the exercise of their freedom of choice, therefore, this work proposes the laying of ethical foundations, according to the principle of responsibility of Hans Jonas, for a regulation of the labeling of foods that contain transgenic raw materials in Chile. This research has a qualitative approach, is descriptive in nature and the research design is framed in a case study design, hoping to define and give a foundation to the categories that make up the principle of responsibility of Hans Jonas; to be able to contrast them with the labeling regulations of Spain, Australia and the voluntary labeling guide of the United States, analyzing them from the perspective of this ethical theory. Then, with these same categories that make up the principle of responsibility, to prove or disprove that the principle of Jonasian responsibility would support the ethical foundation of labeling regulations of transgenic foods in Chile which would provide consumers with the necessary information, so they can make an election responsible for their food....
The development of transgenic foods in relation to cultivated surface areas, quantities produced, and countries adopting this technology is a growing and expanding reality. In the majority of developed countries, especially in the countries of the European Community, Australia and others, there are regulations regarding the proportion of transgenic raw materials used and the mandatory labeling of foods that contain them, thereby allowing consumers to exercise their right-to-know and be able to make a responsible choice in the purchase of their food. In Chile, the regulations regarding genetically modified organisms are insufficient to respond to consumers, as an interest group, in the exercise of their freedom of choice, therefore, this work proposes the laying of ethical foundations, according to the principle of responsibility of Hans Jonas, for a regulation of the labeling of foods that contain transgenic raw materials in Chile. This research has a qualitative approach, is descriptive in nature and the research design is framed in a case study design, hoping to define and give a foundation to the categories that make up the principle of responsibility of Hans Jonas; to be able to contrast them with the labeling regulations of Spain, Australia and the voluntary labeling guide of the United States, analyzing them from the perspective of this ethical theory. Then, with these same categories that make up the principle of responsibility, to prove or disprove that the principle of Jonasian responsibility would support the ethical foundation of labeling regulations of transgenic foods in Chile which would provide consumers with the necessary information, so they can make an election responsible for their food....
Evaluación de conocimientos de inocuidad alimentaria en manipuladores de alimentos de establecimientos de comida étnica de la Comuna de Providencia
(Universidad de Chile, 2020)
La inocuidad alimentaria es clave en la prevención de enfermedades transmitidas por los Alimentos. En Chile se observa una amplia variedad de restaurantes internacionales que utilizan como base para el control de los alimentos los sistemas de Buenas...
Food safety is key in the prevention of foodborne illness. In Chile there is a wide variety of international restaurants that use as a basis for food control systems of Good Manufacturing Practices, Prerequisite Programs and Hazard Analysis and Critical Control Points (HACCP). However, its correct application at the level of food handlers (FH) depends on the training of personnel, a situation that could affect food safety losses during its preparation. On the other hand, there is an increasing number of restaurants of sushi and chinese food in Santiago, where the moistly located in the Providencia district. The main objective was of this thesis was the assessment of food safety knowledge level, attitudes and personal hygiene practices of the FH of sushi and Chinese food restaurants (Providencia district, Metropolitan Region, Santiago). A survey about knowledge, attitudes and hygiene was applied to a total of 140 FH (70 sushi food-70 chinese food) in 70 restaurants (35 sushi food – 35 chinese food) at Providencia district, Santiago. The relative knowledge score was calculated and a bivariate and multivariate analysis was performed to assess the effect of categorical variables (demographic variables) on the FH knowledge score. The results indicate that sushi FH have higher access to formal education (93%) and knowledge compared to good manufacturing practices (89%) regarding chinese food staff, with 59% and 67%, respectively. A low percentage of job training (3% sushi; 7% chinese) was observed despite the high interest (100% sushi; 96% chinese) of FH in receiving more training. The bivariate analysis showed that the relative knowledge score is significantly associated (p-value ≤ 0.05) with age, educational level, job position, work experience and permanence in the job, in the same way, the Multivariate analysis was significantly associated with the age, job position and work experience of FH. The data and information collected show weaknesses in the formation of the FH of Chinese and sushi restaurants and allows to focus training strategies food safety on culture promotion that favors a proper application of current regulations...
Food safety is key in the prevention of foodborne illness. In Chile there is a wide variety of international restaurants that use as a basis for food control systems of Good Manufacturing Practices, Prerequisite Programs and Hazard Analysis and Critical Control Points (HACCP). However, its correct application at the level of food handlers (FH) depends on the training of personnel, a situation that could affect food safety losses during its preparation. On the other hand, there is an increasing number of restaurants of sushi and chinese food in Santiago, where the moistly located in the Providencia district. The main objective was of this thesis was the assessment of food safety knowledge level, attitudes and personal hygiene practices of the FH of sushi and Chinese food restaurants (Providencia district, Metropolitan Region, Santiago). A survey about knowledge, attitudes and hygiene was applied to a total of 140 FH (70 sushi food-70 chinese food) in 70 restaurants (35 sushi food – 35 chinese food) at Providencia district, Santiago. The relative knowledge score was calculated and a bivariate and multivariate analysis was performed to assess the effect of categorical variables (demographic variables) on the FH knowledge score. The results indicate that sushi FH have higher access to formal education (93%) and knowledge compared to good manufacturing practices (89%) regarding chinese food staff, with 59% and 67%, respectively. A low percentage of job training (3% sushi; 7% chinese) was observed despite the high interest (100% sushi; 96% chinese) of FH in receiving more training. The bivariate analysis showed that the relative knowledge score is significantly associated (p-value ≤ 0.05) with age, educational level, job position, work experience and permanence in the job, in the same way, the Multivariate analysis was significantly associated with the age, job position and work experience of FH. The data and information collected show weaknesses in the formation of the FH of Chinese and sushi restaurants and allows to focus training strategies food safety on culture promotion that favors a proper application of current regulations...
Incidencia de Staphyloccus aureus en platos fríos listos para el consumo en locales de comida italiana y medidas para su control
(Universidad de ChilePrograma Cybertesis, 2007)