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Desarrollo y optimización de una formulación de pan sin gluten para celíacos
(Universidad de ChilePrograma Cybertesis, 2005)
Clasificación de la calidad sensorial de pan tipo hallulla mediante visión computacional
(Universidad de Chile, 2011)
(Clasificación de la calidad sensorial de pan tipo hallulla mediante visión computacional)
La alta frecuencia de consumo de productos amiláceos procesados a altas
temperaturas tales como el pan, caracteriza la dieta de gran parte de la población...
Plan de negocios para la comercialización de alimento sustituto de pan tradicional basado en alimentación funcional
(Universidad de Chile, 2022)
El presente plan de negocios nace de la idea de contar con un producto de consumo habitual como el pan blanco tradicional, pero que a diferencia de este sea un aporte para la nutrición de las personas. Es sabido que el consumo excesivo de pan de...
Sergey Fedoroff: A pioneer of the neuronal regeneration. Tribute from the Pan American Association of Anatomy Sergey Fedoroff: Un pionero de la regeneración neuronal. Homenaje de la Asociación Panamericana de Anatomía
(Universidad de la Frontera, 2015)
© 2015, Universidad de la Frontera. All rights reserved. Sergey Fedoroff (1925-2012) is considered the father of tissue culture because of his important findings and contributions. He was president of several societies, such as the Pan American...
Efecto de las enzimas amilasa maltogénica y xilanasa en vida útil de pan marraqueta precocido congelado en condición de almacenamiento refrigerado
(Universidad de Chile, 2022)
Chile es uno de los principales consumidores de pan en el mundo con un consumo per cápita cercano a 90 kilos por año, y el pan precocido congelado surge como una opción para mantener la disponibilidad de producto en el tiempo. Sin embargo, por el...
Chile is one of the main consumers of bread in the world with a per capita consumption close to 90 kilos per year, and frozen pre-baked bread emerges as an option to maintain product availability over time. However, due to the cost of the technology, many points of sale store the bread in refrigeration, a favorable condition to accelerate the sensory deterioration of the bread, caused by the retrogradation of the starch, affecting quality and increasing waste. The objective of the study was to evaluate the performance of frozen precooked marraqueta bread stored under refrigeration conditions, with the application of xylanase and maltogenic amylase enzymes. A 22 factorial experimental design was carried out with 3 central points and xylanase concentrations of 0 to 7.25 g / 100kg of flour and maltogenic amylase concentrations of 0 to 290 g / 100kg of flour as factors. The instrumental textural responses, controls of the finished product and sensory evaluation with a trained panel were analyzed during 10 days under refrigerated storage. All assays with addition of enzymes had less mechanical damage than the assay without enzymes. On day 10 of the study, the trial with the highest amount of combined maltogenic amylase and xylanase ended with lower crumb firmness with 120.8 gF over the 216.5 gF of the trial to which enzymes were not added; it also ended with higher elasticity (0.958) and cohesiveness (0.765). In the sensory evaluation, it performed better for the appearance and crumb texture attributes. Therefore, the addition of maltogenic amylase and xylanase enzymes has a positive impact on the quality of marraqueta bread stored in refrigeration, reducing the rate of starch retrogradation after 10 days...
Chile is one of the main consumers of bread in the world with a per capita consumption close to 90 kilos per year, and frozen pre-baked bread emerges as an option to maintain product availability over time. However, due to the cost of the technology, many points of sale store the bread in refrigeration, a favorable condition to accelerate the sensory deterioration of the bread, caused by the retrogradation of the starch, affecting quality and increasing waste. The objective of the study was to evaluate the performance of frozen precooked marraqueta bread stored under refrigeration conditions, with the application of xylanase and maltogenic amylase enzymes. A 22 factorial experimental design was carried out with 3 central points and xylanase concentrations of 0 to 7.25 g / 100kg of flour and maltogenic amylase concentrations of 0 to 290 g / 100kg of flour as factors. The instrumental textural responses, controls of the finished product and sensory evaluation with a trained panel were analyzed during 10 days under refrigerated storage. All assays with addition of enzymes had less mechanical damage than the assay without enzymes. On day 10 of the study, the trial with the highest amount of combined maltogenic amylase and xylanase ended with lower crumb firmness with 120.8 gF over the 216.5 gF of the trial to which enzymes were not added; it also ended with higher elasticity (0.958) and cohesiveness (0.765). In the sensory evaluation, it performed better for the appearance and crumb texture attributes. Therefore, the addition of maltogenic amylase and xylanase enzymes has a positive impact on the quality of marraqueta bread stored in refrigeration, reducing the rate of starch retrogradation after 10 days...
Preventive medicine of von Hippel-Lindau disease-associated pancreatic neuroendocrine tumors
(BioScientifica Ltd., 2018)
© 2018 Society for Endocrinology Published by Bioscientifica Ltd. Printed in Great Britain. Pancreatic neuroendocrine tumors (PanNETs) are rare in von Hippel-Lindau disease (VHL) but cause serious morbidity and mortality. Management guidelines...
Reducción del contenido de acrilamida en pan tipo hallulla mediante la incorporación de asparaginasa
(Universidad de Chile, 2015)
.
Departamento de Ingeniería
Química y de Bioprocesos
Pontificia Universidad Católica.
REDUCCIÓN DEL CONTENIDO DE ACRILAMIDA EN PAN TIPO
HALLULLA MEDIANTE LA INCORPORACIÓN DE
ASPARAGINASA
MEMORIA PARA OPTAR AL TITULO DE INGENIERO EN ALIMENTOS...
BIBLIOGRÁFICOS ........................................................... 4 2.1 Definición de Pan ......................................................................................... 4 2.2 Materias primas para elaboración pan tipo hallulla...
BIBLIOGRÁFICOS ........................................................... 4 2.1 Definición de Pan ......................................................................................... 4 2.2 Materias primas para elaboración pan tipo hallulla...
Fixations of the HIV-1 env gene refute neutralism: New evidence for pan-selective evolution
(Society of Biology of Chile, 2010)
Fixations of the HIV-1 env gene refute neutralism: New evidence for
pan-selective evolution
Valenzuela, Carlos Y.
Flores, Sergio V.
Cisternas, Javier
We examined 103 nucleotide sequences of the HIV-1 env gene, sampled...
Poly(acrylonitrile)-molybdenum disulfide polymer electrolyte nanocomposite
(2006)
The synthesis, characterization and electrochemistry of a novel nanocomposite based on the co-intercalation of lithium and poly(acrylonitrile) (PAN) in molybdenum disulfide [Li0.6MoS2(PAN) 1.2·0.5H2O] is described. The product, obtained chemically...