Ciencia y Tecnologia Alimentaria最新文献

{"title":"Aloe vera COMO SUSTRATO PARA EL CRECIMIENTO DE Lactobacillus plantarum y L. casei USE OF Aloe vera JUICE AS SUBSTRATE FOR GROWTH OF Lactobacillus plantarum and L. casei","authors":"B. A. González, R. Domínguez-Espinosa, B. R. Alcocer","doi":"10.1080/11358120809487640","DOIUrl":"https://doi.org/10.1080/11358120809487640","url":null,"abstract":"Abstract This work was carried out to define main fermentation parameters to achieve high growth and viability of two probiotic bacterial strains: Lactobacillus plantarum (NCIMB 11718) and Lactobacillus casei (NRRL - 1445) using Aloe vera juice as main fermentation substrate. The effect of substrate concentration on the growth rate (μ) for each strain was assessed and compared with those achieved in standard medium (MRS) for these strains. The higher viable counts were obtained using pure Aloe vera juice as fermentation broth for both strains (1x109 CUF/mL for L. plantarum and 1 x 1011 CUF/mL para L. casei) being the bacterial cultures growth rates in Aloe vera similar to those obtained on MRS medium (μ= 2.85 and μ= 2.71 h−1 for L. plantarum y and L. casei respectively). The use of Aloe vera juice can provide a high concentration of health promoting bacteria as well as being a drink with a pleasant taste for its consumption, thus providing the health benefits derived from the intake of probiotic agents as well as those from the nutrients and nutraceutical agents contained naturally in Aloe vera juice. Resumen En este estudió se determinó el efecto del uso de jugo de Aloe vera (sábila) como sustrato principal de fermentación para obtener cultivos de alta concentración de células viables de dos bacterias con actividad probiótica: Lactobacillus plantarum (NCIMB 11718) y Lactobacillus casei (NRRL - 1445). Se determinó la velocidad específica de crecimiento (μ) de cada microorganismo en medios con diferentes concentraciones de Aloe vera comparándolos con aquellos obtenidos en cultivos crecidos en medio estándar para cultivos lácticos (MRS). Utilizando el jugo de sábila al 100%, se obtuvieron altas cuentas viables para ambas cepas (1 x 109 y 1 x 1011 UFC/mL para L. plantarum y L. casei respectivamente) siendo la cinética de crecimiento de ambos probióticos muy similar a la obtenida en medio estándar (μ= 2,85 h−1 en Aloe vera y 3,16 h−1 en MRS para L. plantarum y μ= 2,71 h-1 y 2,89 h−1 para L. casei). Palabras clave: Aloe vera, fermentación, alimentos funcionales, probióticos, BIBLIOGRAFÍA","PeriodicalId":10174,"journal":{"name":"Ciencia y Tecnologia Alimentaria","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2008-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81627412","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"ELABORACIÓN DE PAN SIN GLUTEN CON HARINAS DE ARROZ EXTRUDIDAS ELABORATION OF BREAD WITHOUT GLUTEN FROM EXTRUDED RICE FLOURS","authors":"H. D. Sánchez, R. González, C. Osella, R. Torres, M. A. de la Torre","doi":"10.1080/11358120809487635","DOIUrl":"https://doi.org/10.1080/11358120809487635","url":null,"abstract":"Abstract The technological behavior of extruded rice flours from seven genotypes, using a baking test to elaborate bread without gluten, was studied comparing them with the performance of the same samples without extrusion treatment. Rice flours were extruded using two levels of hydration: 15 and 30%. Baking tests were carried out with such hydration levels to obtain, in different mixtures, the same consistency before baking. Bread quality was evaluated by assessing sensory attributes using a trained panel. When no-waxy rice flour was 100% replaced in the recipe by the same flour but extruded with 15% moisture, bread volume was improved 22% and crumb structure quality 120%. Nevertheless, when rice flours of waxy genotypes, extruded at moisture level of 15% or 30% were used in the formulation, volume improved 41% and crumb structure 142%. These waxy genotypes are then especially suitable for making bread without gluten. Resumen Se estudió el comportamiento, en la elaboración de pan sin gluten, de siete genotipos de arroz cuyas harinas fueron tratadas por extrusión y se comparó con las mismas harinas sin extrudir. Las harinas de arroz fueron extrudidas en laboratorio con dos niveles de humedad: 15 y 30%. La panificación se llevó a cabo con la hidratación necesaria para mantener la mezcla batida a consistencia constante. Los panes fueron evaluados por sus atributos sensoriales a través de un panel entrenado. Cuando en la formulación se reemplazó totalmente la harina de arroz no-waxy sin extrudir por la misma harina extrudida con 15% de humedad, mejoró el volumen del pan en un 22% y la estructura de la miga en un 120%. A su vez, cuando se reemplazó con harinas de genotipos waxy extrudidas tanto a 15% como a 30% de humedad estos atributos de calidad fueron significativamente mejores, creciendo el volumen en un 41% y la estructura de la miga en un 142%. Por lo tanto, estos genotipos waxy con tratamiento por extrusión resultan especialmente aptos para la elaboración de pan sin gluten. Palabras clave: Panificación, enfermedad celíaca, genotipos de arroz","PeriodicalId":10174,"journal":{"name":"Ciencia y Tecnologia Alimentaria","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2008-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85774487","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"CARACTERIZACIÓN PARCIAL DEL COLÁGENO EXTRAÍDO A PARTIR DEL MANTO, ALETA Y TENTÁCULOS DE CALAMAR GIGANTE (Dosidicus gigas) PARTIAL CHARACTERIZATION OF COLLAGEN FROM MANTLE, FIN, AND ARMS OF JUMBO SQUID (Dosidicus gigas)","authors":"W. Torres‐Arreola, R. Pacheco-Aguilar, R. R. Sotelo-Mundo, O. Rouzaud-Sández, J. Ezquerra‐Brauer","doi":"10.1080/11358120809487634","DOIUrl":"https://doi.org/10.1080/11358120809487634","url":null,"abstract":"Abstract In Dosidicus gigas or jumbo squid, collagen plays an important role in squid swimming mechanisms. Scarce information is available on collagen. The content as well some physical and chemical properties of pepsin-soluble (PSC) and insoluble collagen (IC) were compared in mantle, arm, and fin from adult fresh jumbo squid. The total collagen content and SDS-electrophoresis profile were different in each anatomic part evaluated, the highest IC value was in arms. Scanning electron microscopy (SEM) studies showed same structural arrangement in the PSC from the three anatomical parts and different structural arrangement in the IC. DSC showed a very high transition at 115–120°C for PSC. The highest Tmax and ΔH was detected in arms collagen. This knowledge will aid to acquire a better understanding and to improve the commercial application of this economically important commodity. Resumen El colágeno en el Dosidicus gigas o calamar gigante participa en los mecanismos natatorios del organismo. Sin embargo, la información fisicoquímica sobre esta proteína es escasa. En este estudio se comparó el contenido y algunas propiedades fisicoquímicas de colágeno soluble en pepsina (CSP) e insoluble (CI) extraídos de manto, aleta y tentáculos de Dosidicus gigas fresco. El contenido de colágeno total, así como el perfil electroforético fueron diferentes para cada región anatómica evaluada. Los tentáculos presentaron el mayor contenido de CI. En estudios de microscopia electrónica de barrido (MEB) se observó un arreglo estructural similar en el CSP de las tres regiones y en el CI, marcadas diferencias en el empaquetamiento de las fibras. Las tres fracciones proteicas de colágeno, mostraron una alta resistencia térmica (115–120°C), siendo superior para tentáculos en comparación con aleta y manto. Esta información contribuye a un mayor conocimiento de la especie y una mejor aplicación comercial de la misma. Palabras clave: Calamar, colágeno, manto, aleta, tentáculos","PeriodicalId":10174,"journal":{"name":"Ciencia y Tecnologia Alimentaria","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2008-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80026109","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"TRATAMIENTOS CON ACIDO ACÉTICO DE CULTIVOS DE E. COLI Y SALMONELLA IN-VITRO Y EN LÍQUIDOS ESCURRIDOS DEL LAVADO DE CANALES DE POLLO TREATMENTS OF ACETIC ACID FOR E. COLI AND SALMONELLA IN-VITRO AND IN RUN-OFF FLUIDS FROM POULTRY WASHES","authors":"S. M. Jiménez, M. C. Tiburzi, M. Salsi, M. Moguilevsky, M. Pirovani","doi":"10.1080/11358120809487632","DOIUrl":"https://doi.org/10.1080/11358120809487632","url":null,"abstract":"Abstract Studies to evaluate the in-vitro effectiveness of acetic acid against Escherichia coli and Salmonella Hadar affected by acid concentration and temperature were carried out. In a processing model system, the run-off fluids from washes of chicken carcasses experimentally contaminated with Salmonella, was also assessed. In-vitro reductions were compared with reductions predicted by models on inoculated chicken skin, as well. In-vitro studies showed that combinations of >1.4 % acetic acid at 55°C and 2.8 % at 37°C were the most effective on salmonela reductions. Both microorganisms showed to be much more susceptible to treatments in-vitro that on chicken skin. Reductions of salmonela below the detection level were achieved in the run-off fluids from chicken carcass washes. Acetic acid solution added to washes during processing of poultry could be a promising intervention strategy against cross-contamination. Resumen Se evaluó la efectividad descontaminante del ácido acético por la exposición in-vitro de cultivos de Escherichia coli y Salmonella Hadar a diferentes combinaciones de concentración del ácido y temperatura. Asimismo, en un sistema de procesamiento modelo se estudió la reducción de la contaminación de los líquidos escurridos del lavado de canales de pollos contaminadas experimentalmente con Salmonella. Las reducciones obtenidas in-vitro se compararon con reducciones predichas por modelos en piel de pollo inoculada. Las mayores reducciones in-vitro de salmonela se obtuvieron a 55°C y concentraciones mayores a 1,4% y a 37°C a 2,8%. También se demostró que ambos microorganismos fueron mucho más sensibles a los tratamientos in-vitro que en piel de pollo. En los líquidos escurridos de las canales se logró una reducción por debajo de los niveles de detección de salmonela. La adición de ácido acético para el lavado de canales en la línea de procesamiento sería una buena opción para el control de la contaminación cruzada. Palabras clave: Acido acético, E. coli, Salmonella, descontaminación, canales de pollo","PeriodicalId":10174,"journal":{"name":"Ciencia y Tecnologia Alimentaria","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2008-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83897092","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"RELATIONSHIP BETWEEN HEAVY METALS AND PHYTOTOXICITY IN COMPOSTS RELACIÓN ENTRE METALES PESADOS Y FITOTOXICIDAD EN COMPOSTS","authors":"R. Paradelo, A. B. Moldes, M. Rodríguez, M. T. Barral","doi":"10.1080/11358120809487639","DOIUrl":"https://doi.org/10.1080/11358120809487639","url":null,"abstract":"Abstract Food chain contamination is one of the major routes for entry of metals into the animal system. Vegetables take up Hg, Pb, Cd, Zn, and Cu, and accumulate them in their edible and inedible parts at various concentrations. In order to study the phytotoxic effect of the major heavy metals (HM) found in compost, in the present work an exhaustive study of the HM composition of six composts from various sources was carried out and correlated with the data obtained from biological tests. The composts from vegetal sources showed the lowest quantities of HM, whereas composts from urban waste gave the highest. Significant negative correlations were found between biological tests carried out with Lepidium sativum L. (cress) and the concentrations of Zn and Cu, and between the tests carried out with Hordeum vulgare L. (barley) and the concentrations of Pb and Cr. Resumen La cadena alimentaria representa una de las rutas principales para la entrada de metales pesados (MP) en el sistema animal. Los vegetales asimilan Hg, Pb, Cd, Zn, y Cu y los acumulan en las partes comestibles en diferentes concentraciones. Con el fin de estudiar el efecto fitotóxico de los MP que se encuentran presentes en composts con mayor frecuencia y abundancia, en este trabajo se realizó un estudio exhaustivo de la composición en metales pesados (MP) de seis composts de distintas procedencias y se correlacionaron con los datos obtenidos de diferentes ensayos biológicos. Los composts obtenidas a partir de sustratos vegetales presentaron los menores valores de MP, mientras que los procedentes de residuos urbanos presentaron los más altos. Se encontraron correlaciones negativas significativas entre los ensayos biológicos llevados a cabo con berro y las concentraciones de Zn y Cu, y entre los ensayos con cebada y las concentraciones de Pb y Cr. Palabras clave: composts, metales pesados, ensayos biológicos, fitotoxicidad, correlaciones","PeriodicalId":10174,"journal":{"name":"Ciencia y Tecnologia Alimentaria","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2008-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80562647","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"DOSIS SEMANAL DE HIERRO EN MUJERES ADOLESCENTES DE MORELOS (MÉXICO) WEEKLY IRON SINGLE DOSE FOR ADOLESCENT GIRLS IN MORELOS (MEXICO)","authors":"G. González-Rosendo, J. Fernandez-Ballart, J. Rodríguez-Jerez, J. Sánchez-Muñoz, A. G. Quintero-Gutiérrez","doi":"10.1080/11358120809487638","DOIUrl":"https://doi.org/10.1080/11358120809487638","url":null,"abstract":"Abstract The objective of this study was to test the effectiveness of the weekly dosage of iron to prevent and treat the iron deficiency anaemia in adolescent girls. Three clinical study groups were formed: one received a daily dose of iron, other a weekly dose and the control group of non anaemic subject without supplementation. Hemoglobin and haematocrite were determined before and after 16 weeks of supplementation. Weight was determined, height, circumference of waist and hip. The hemoglobin levels in the group of daily supplementation rose from 122 (SD 7) at 132 g/l (SD 10); in the weekly supplementation group, from 122 (SD 7) at 131g/l (SD 10) and in the control group 133 (SD 4) at 136g/l (SD 12). The differences were statistically significant (P < 0.05). There was a similar behavior in the supplemented groups; besides having smaller cost, side effects and better compliance. Resumen El objetivo de este estudio fue probar la utilidad de la dosis semanal de hierro en el tratamiento y prevención de la anemia ferropénica en mujeres adolescentes. Se realizó un ensayo clínico con 3 grupos, uno recibió dosis diaria de hierro, otro semanal y el grupo control (no anémicas) sin suplementación. Se determinó hemoglobina y hematocrito antes y después de 16 semanas de suplementación. Se determinó peso, talla, circunferencia de cintura y cadera. Los valores de hemoglobina se incrementaron: suplementación diaria de 122 (DE 7) a 132 g/l (DE 10); suplementación semanal, de 122 (DE 7) a 131 g/l (DE 10) y control de 133 (DE 4) a 136 g/l (DE 12). Las diferencias fueron estadísticamente significativas (P < 0,05). Hubo comportamiento similar en los grupos suplementados; además de tener menores costos, efectos secundarios y mayor apego al tratamiento. Palabras clave: Hierro, dosis única, mujeres, anemia ferropénica","PeriodicalId":10174,"journal":{"name":"Ciencia y Tecnologia Alimentaria","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2008-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87102260","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"DESHIDRATACIÓN OSMÓTICA DE CASTAÑA EN MEDIOS ESTÁTICOS Y DINÁMICOS DE SAL, SACAROSA Y GLUCOSA OSMOTIC DEHYDRATION OF CHESTNUT USING STATIC AND DYNAMIC MEDIA OF SALT, SUCROSE AND GLUCOSE","authors":"F. Chenlo, R. Moreira, M. Torres, J. Ferrá","doi":"10.1080/11358120809487636","DOIUrl":"https://doi.org/10.1080/11358120809487636","url":null,"abstract":"Abstract Chestnut fruits were submitted to osmotic dehydration in sodium chloride (17, 22, 26.5% w/w), sucrose (40, 50, 60% w/w) and glucose (40, 50, 56.5% w/w) solutions at different stirring rates (0, 40, 110 rpm) and periods of time (1, 2, 4, 8 h) at 20°C. The effect of temperature (50°C) was studied in the case of samples dehydrated with glucose solutions. Several parameters for each dehydration process such as solids gain, water loss, and its corresponding ratio and weight reduction, were determined. High stirring rates increased solids gain and decreased water loss and its ratio, especially in the case of solutions of high viscosity. Moisture and solids gain contents were modelled by Hawkes and Flink equation for short times and water and osmotic solute transfer coefficients were calculated. The corresponding effective coefficients of diffusion were also evaluated by means of Fick's law. Resumen Se estudió la deshidratación osmótica de la castaña en disoluciones acuosas de sal (17, 22, 26,5% p/p), sacarosa (40, 50, 60% p/p) y glucosa (40, 50, 56,5% p/p) a diferentes grados de agitación (0, 40, 110 rpm) y tiempos (1, 2, 4, 8 h) a 20°C. En las disoluciones de glucosa se estudió el efecto de la temperatura (50°C). Se determinaron los parámetros cinéticos de ganancia de sólidos, pérdida de agua, reducción de peso y relación pérdida de agua-ganancia de sólidos. Al aumentar la agitación, aumentó la ganancia de sólidos, la pérdida de agua y disminuyó la relación entre ambos, especialmente cuando las disoluciones tuvieron elevada viscosidad. Las cinéticas de los contenidos de humedad y de sólidos se modelizaron mediante la ecuación de Hawkes y Flink para tiempos cortos. Se determinaron los coeficientes de transferencia para el agua y el soluto osmótico y los coeficientes de difusividad mediante la ley de Fick. Palabras clave: agitación, deshidratación osmótica, parámetros cinéticos, coeficientes de transferencia de materia","PeriodicalId":10174,"journal":{"name":"Ciencia y Tecnologia Alimentaria","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2008-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72771239","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"PÉPTIDOS ANTIHIPERTENSIVOS, UNA ALTERNATIVA DE TRATAMIENTO DE ORIGEN NATURAL: UNA REVISIÓN ANTIHYPERTENSIVE PEPTIDES, AN ALTERNATIVE FOR TREATMENT OF NATURAL ORIGIN: A REVIEW","authors":"J. G. Torruco-Uco, M. Domínguez-Magaña, G. Dávila-Ortiz, A. Martínez-Ayala, L. Chel-guerrero, D. Betancur-Ancona","doi":"10.1080/11358120809487641","DOIUrl":"https://doi.org/10.1080/11358120809487641","url":null,"abstract":"Abstract Cardiovascular diseases are the main cause of death in the world and Mexico is not exception, since a great number of people suffer of hypertension and the use of synthetic drug for the control of this disease can cause in the organism diverse secondary reactions, such as: cough, taste perturbation, rash in the skin, among others. An alternative for the prevention and/or treatment of high blood pressure is the use of bioactive compounds obtained from natural sources (animal or vegetable) such as the antihypertensive peptides, since these can reduce the arterial pressure in the organism, through of the angiotensin converting enzyme (ACE) inhibition which is the responsible in to alter the blood pressure in the organism. Due to the above-mentioned, already exist in the European market, in Japan and USA products diverse that contain tripeptides such as Valine-Proline-Proline (VPP) and Isoleucine-Proline-Proline (IPP) and these they have the capacity in reducing the arterial pressure in human. The aim of this review is to diffuse more the use of antihypertensive peptides as an alternative in the treatment of the arterial pressure. Resumen Las enfermedades cardiovasculares son la principal causa de muerte a nivel mundial y México no es la excepción, ya que existe un gran número de personas que padecen de hipertensión arterial y el uso de medicamentos sintéticos para el control de dicha enfermedad pueden causar diversos efectos secundarios en el organismo, tales como: tos, perturbación en el sabor, salpullido en la piel, entre otros. Por lo que, una alternativa para la prevención y/o tratamiento de la hipertensión arterial es el uso de componentes bioactivos obtenidos de fuentes naturales (animal o vegetal) tales como los péptidos antihipertensivos, ya que estos pueden reducir la presión arterial en el organismo, mediante la inhibición de la enzima convertidora de angiotensina (ECA) la cual es la responsable que se altere la presión sanguínea en el organismo. Debido a lo anterior, ya existen en el mercado Europeo, en Japón y EUA diversos productos que contienen tripéptidos tales como Valina-Prolina-Prolina (VPP) y Ileucina-Prolina-Prolina (IPP) y estos tienen la capacidad en reducir la presión arterial en humanos. Por lo que, el objetivo de esta revisión es difundir el uso de los péptidos antihipertensivos como una alternativa en el tratamiento de la presión arterial. Palabras clave: Proteína, péptidos antihipertensivos, hipertensión arterial, alimento funcional, BIBLIOGRAFÍA","PeriodicalId":10174,"journal":{"name":"Ciencia y Tecnologia Alimentaria","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2008-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90319386","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"SCREENING AND CONFIRMATORY DETERMINATION OF CLENBUTEROL RESIDUES IN BOVINE MEAT MARKETED IN THE NORTHWEST OF MEXICO MONITOREO Y CONFIRMACIÓN DE LA PRESENCIA DE RESIDUOS DE CLENBUTEROL EN CARNE DE BOVINO COMERCIALIZADA EN EL NOROESTE DE MÉXICO","authors":"M. C. Estrada-Montoya, A. F. González-Córdova, G. Torrescano, J. P. Camou, B. Vallejo-Córdoba","doi":"10.1080/11358120809487637","DOIUrl":"https://doi.org/10.1080/11358120809487637","url":null,"abstract":"Abstract It is essential from the public health point of view, that the Mexican regulatory agencies implement a monitoring surveillance program that not only uses preliminary screening methods for the determination of clenbuterol, but also uses confirmatory methods such as MS-MS techniques. Thus, the aim of this work was to monitor the presence of clenbuterol residues in bovine meat muscle collected from the local market. From 50 bovine meat samples analyzed by the ELISA test, 6 (12%) presented clenbuterol residues from 3.06 to 6.12 μg/kg, 13 (26%) from 0.5 to 1.83 μg/kg, 24 (48%) from 0.1 to 0.5 μg/kg and only 7 (14%) were below the limit of detection (LOD) of 0.1 μg/kg. The six samples with the highest clenbuterol residues were subjected to GC-MS-MS for confirmation. The results showed that clenbuterol was illegally used as a bovine growth promoter. Resumen El objetivo del presente trabajo fue determinar y confirmar la presencia de residuos de clenbuterol en carne de bovino comercializada en el noroeste de México. De un total de 50 muestras de carne de bovino obtenidas del mercado y analizadas por inmunoensayo específico ligado a enzima (ELISA), 6 muestras (12%) presentaron residuos de clenbuterol en un rango de 3,06 a 6,12 μg/kg, 13 muestras (26%) de 0,5 a 1,83 μg/kg, 24 muestras (48%) de 0,1 a 0,5 μg/kg y sólo 7 muestras (14%) se encontraron por debajo del límite de detección (LOD) de 0,1 μg/kg del ensayo ELISA. Las 6 muestras que presentaron los más altos residuos de clenbuterol, fueron sujetas a confirmación por medio de cromatografía de gases acoplada a un detector selectivo de masas-masas (GC-MS-MS). Los resultados encontrados confirmaron la presencia de clenbuterol, el cual fue ilegalmente utilizado como promotor de crecimiento de bovinos. Palabras clave: Residuos de clenbuterol, carne de bovino","PeriodicalId":10174,"journal":{"name":"Ciencia y Tecnologia Alimentaria","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2008-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89590414","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"DOUGH PROPERTIES RELATED TO BAKING QUALITY USING PRINCIPAL COMPONENT ANALYSIS ANÁLISIS DE COMPONENTES PRINCIPALES ENTRE PROPIEDADES DE MASA Y PRODUCTOS PANIFICADOS","authors":"C. Osella, J. Robutti, H. D. Sánchez, F. Borras, M. A. de la Torre","doi":"10.1080/11358120809487633","DOIUrl":"https://doi.org/10.1080/11358120809487633","url":null,"abstract":"Abstract This study assesses the association between physical properties and baking performance of dough. Sixty-six argentine wheat-breeding lines were milled using an experimental mill. Wet gluten content and physical dough properties were determined in flours; while breads, cookies and crackers were made to evaluate baking performance. Principal component analysis (PCA) was utilized to observe variations among flour samples studied. A close association was found between some farinograph parameters (development time, stability), some alveograph parameters (G, W, P), and the attributes of bread quality (specific volume and total score). Results obtained in cookies and crackers indicate that there is a close positive correlation between weak gluten content and technological attributes of quality such as specific volume and sensory evaluation (total score). Resumen El presente trabajo relacionó las propiedades físicas de la masa con el comportamiento tecnológico en la elaboración de productos horneados. Se utilizaron sesenta y seis líneas de trigo argentino, molidas en un molino experimental. Se determinó el contenido de gluten húmedo y las propiedades físicas de la masa. El comportamiento tecnológico se evaluó a través de la elaboración de pan, galletas y galletas crujientes. Para relacionar los parámetros evaluados se utilizó el análisis de componentes principales (PCA). Se encontró una buena asociación entre algunos parámetros farinográficos (desarrollo, estabilidad), algunos parámetros alveográficos (G, W, P) y los atributos de calidad del pan (volumen específico, puntaje total). Los resultados obtenidos para galletas y galletas crujientes indican que hay una amplia correlación entre el contenido de gluten débil y los atributos tecnológicos de calidad tales como: volumen específico y puntaje total otorgado en la evaluación sensorial. Palabras clave: Análisis de componentes principales, propiedades físicas de la masa, productos horneados, líneas de trigo","PeriodicalId":10174,"journal":{"name":"Ciencia y Tecnologia Alimentaria","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2008-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74928084","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}