CyTA - Journal of Food最新文献_第9页

Influence of storage conditions on the sensory and physicochemical characteristics of Galician Kennebec potatoes (Solanum tuberosum L.) 贮藏条件对加利西亚肯纳贝克马铃薯(Solanum tuberosum L.)感官和理化特性的影响

IF 2.1 4区农林科学

CyTA - Journal of Food Pub Date : 2012-02-03 DOI: 10.1080/19476337.2010.544406

M. M. Graña, M. L. V. Odériz, María Angeles Romero Rodríguez, Nieves Muñoz Ferreiro

{"title":"Influence of storage conditions on the sensory and physicochemical characteristics of Galician Kennebec potatoes (Solanum tuberosum L.)","authors":"M. M. Graña, M. L. V. Odériz, María Angeles Romero Rodríguez, Nieves Muñoz Ferreiro","doi":"10.1080/19476337.2010.544406","DOIUrl":"https://doi.org/10.1080/19476337.2010.544406","url":null,"abstract":"El objetivo de este estudio es evaluar los cambios que se producen en patatas almacenadas a lo largo del tiempo en condiciones controladas a temperaturas de 10 y 7 e, inicialmente, 4°C, frente a la condicion normal de almacenamiento de la patata en almacenes ventilados. Las muestras fueron analizadas desde el punto de vista fisico-quimico (color CIEL*a*b* (1976), dureza, materia seca, pH, azucares y vitamina C) y sensorial (QDA). El aumento del contenido en azucares y, por tanto, del sabor dulce en las patatas almacenadas a 4°C fue tan rapido que el plazo de 15 dias el contenido de azucares supero el limite permitido para patatas amparadas bajo la Indicacion Geografica Protegida de la Union Europea �Pataca de Galicia�. El contenido en azucares tambien aumento en las patatas almacenadas a 10 y 7°C, si bien, despues de tres meses, el aumento no fue suficiente para superar el limite especificado. El contenido de azucares de las patatas almacenadas convencionalmente se mantuvo constante, pero se produjo una perdida de firmeza sensorial y dureza instrumental y un incremento de la rugosidad de la piel debido a la perdida de humedad. En general, el almacenamiento a 7°C parece ser la mejor de las condiciones de almacenamiento ensayadas.","PeriodicalId":11033,"journal":{"name":"CyTA - Journal of Food","volume":"1 1","pages":"48-56"},"PeriodicalIF":2.1,"publicationDate":"2012-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82976410","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 6

Effects of pH, NaCl, ethanol, and drying methods on the solubility of Saccharomyces cerevisiae proteins Efecto de pH, NaCl, etanol y métodos de secado en la solubilidad de proteínas de Saccharomyces cerevisiae pH、NaCl、乙醇和干燥方法对酿酒酵母蛋白质溶解度的影响pH、NaCl、乙醇和干燥方法对酿酒酵母蛋白质溶解度的影响

IF 2.1 4区农林科学

CyTA - Journal of Food Pub Date : 2012-02-03 DOI: 10.1080/19476337.2010.543472

S. Zidani, D. Fahloul, A. Bacha

引用次数: 4

Discrimination of meat paté s according to the animal species by means of near infrared spectroscopy and chemometrics 利用近红外光谱和化学计量学方法对肉类动物进行分类鉴别

IF 2.1 4区农林科学

CyTA - Journal of Food Pub Date : 2011-09-22 DOI: 10.1080/19476337.2010.512396

E. Restaino, A. Fassio, D. Cozzolino

引用次数: 14

ADULTERAÇÃO POR ADIÇÃO DE AÇÚCARES A SUMOS DE FRUTOS: UMA REVISÃO ADULTERATION OF FRUIT JUICE BY ADDITION OF SUGARS: A REVIEW ADULTERACIÓN POR ADICIÓN DE AZÚCARES A ZUMOS DE FRUTAS: UNA REVISIÓN 在果汁中添加糖的掺假:一篇评论添加糖的果汁掺假:一篇评论添加糖的果汁掺假:一篇评论

IF 2.1 4区农林科学

CyTA - Journal of Food Pub Date : 1999-12-01 DOI: 10.1080/11358129909487600

B. M. Silva, R. Seabra, Paula B. Andrade, M. B. Oliveira, M. Ferreira

{"title":"ADULTERAÇÃO POR ADIÇÃO DE AÇÚCARES A SUMOS DE FRUTOS: UMA REVISÃO ADULTERATION OF FRUIT JUICE BY ADDITION OF SUGARS: A REVIEW ADULTERACIÓN POR ADICIÓN DE AZÚCARES A ZUMOS DE FRUTAS: UNA REVISIÓN","authors":"B. M. Silva, R. Seabra, Paula B. Andrade, M. B. Oliveira, M. Ferreira","doi":"10.1080/11358129909487600","DOIUrl":"https://doi.org/10.1080/11358129909487600","url":null,"abstract":"Abstract Resumen Resumo In this review we tried to evaluate the effect of sugar addition to fruit juices, one of the most common adulteration type practised in these products. Sugars usually added are: sucrose, high fructose corn syrup (HFCS), cane medium invert syrup (CMIS) and beet medium invert syrup (BMIS). We also studied the main parameters used in its detection and quantification, namely the evaluation of the sugars profile, the oligosaccharides profile and/or the application of isotopic methods. In addition, the difficulties and limitations of the methodologies used were discussed. En esta revision se aborda la problematica de la adulteracion de zumos de frutas por adicion de azucares, uno de los tipos de adulteracion mas frecuentemente practicados en estos productos. Los azucares adulterantes normalmente utilizados son: sacarora; jarape de maiz rico en fructosa, jarape de azucar invertido de cana de azucar y de remolacha. Se exponen los principales metodos usados para su deteccion y cuantificacio...","PeriodicalId":11033,"journal":{"name":"CyTA - Journal of Food","volume":"61 1","pages":"184-191"},"PeriodicalIF":2.1,"publicationDate":"1999-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78323277","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 16

EL PAPEL DE LOS MICROORGANISMOS EN LA ELABORACIÓN DEL VINO THE ROLE OF THE MICROORGANISMS IN WINEMAKING O PAPEL DOS MICROORGANISMOS NA ELABORACIÓN DO VIÑO 微生物在葡萄酒酿造中的作用微生物在葡萄酒酿造中的作用O PAPEL DOS微生物NA精心酿制VINO

IF 2.1 4区农林科学

CyTA - Journal of Food Pub Date : 1999-12-01 DOI: 10.1080/11358129909487599

J. M. Mesas, M. Alegre

引用次数: 7

EVALUATION OF FREEZE-DRIED SURIMI FROM TILAPIA AND FAT SLEEPER AS EMULSIFIERS EVALUACIÓN DE SURIMI LIOFILIZADO DE TILAPIA Y DORMIDOR COMO EMULSIFICANTES EVALUACIÓN DE SURIMI LIOFILIZADO DE TILAPIA E DORMIDOR COMO EMULSIFICANTES 罗非鱼冷冻干鱼糜作为乳化剂的评价罗非鱼冷冻干鱼糜作为乳化剂的评价罗非鱼冷冻干鱼糜作为乳化剂的评价罗非鱼冷冻干鱼糜作为乳化剂的评价

IF 2.1 4区农林科学

CyTA - Journal of Food Pub Date : 1999-12-01 DOI: 10.1080/11358129909487604

J. A. Ramírez, R. Díaz-Sobac, O. G. Morales, M. Vázquez

{"title":"EVALUATION OF FREEZE-DRIED SURIMI FROM TILAPIA AND FAT SLEEPER AS EMULSIFIERS EVALUACIÓN DE SURIMI LIOFILIZADO DE TILAPIA Y DORMIDOR COMO EMULSIFICANTES EVALUACIÓN DE SURIMI LIOFILIZADO DE TILAPIA E DORMIDOR COMO EMULSIFICANTES","authors":"J. A. Ramírez, R. Díaz-Sobac, O. G. Morales, M. Vázquez","doi":"10.1080/11358129909487604","DOIUrl":"https://doi.org/10.1080/11358129909487604","url":null,"abstract":"Abstract Resumen Resumo Surimi is mainly used as a structural ingredient in the formulation of seafood analogs. Additionally, freeze-dried surimi may be employed as an emulsifying agent in sausage products. The objective of this work was to evaluate the emulsifying capacity of the freeze-dried surimi in a 50:50 water: oil model emulsion system. Freeze-dried surimi was obtained from fat sleeper (Dormitator maculatus) and tilapia (Orochromis nilotica). Surimi was added at the levels of 0.1, 0.3 or 0.5 %, and emulsions were formed at 15°C, 25°C or 35°C. The drainage kinetic ratio was calculated. The highest emulsion stability was obtained performing at the highest level of surimi concentration and the highest temperature. Freeze-dried surimi from fat sleeper had better emulsification properties than tilapia surimi, obtaining a good emulsion stability included using the lowest temperature. Both products have potential as ingredient in meat emulsions. Results obtained in this work show that surimi proteins can...","PeriodicalId":11033,"journal":{"name":"CyTA - Journal of Food","volume":"3 1","pages":"210-214"},"PeriodicalIF":2.1,"publicationDate":"1999-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86516793","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 20

PIZAS: EQUILÍBRIO NUTRICIONAL E COMPOSIÇÃO EM A´CIDOS GORDOS (ISO´MEROS TRANS) PIZZAS: EQUILIBRIO NUTRICIONAL Y COMPOSICIO´N EN A´CIDOS GRASOS (ISOMEROS TRANS) PIZZAS: NUTRITIONAL BALANCE AND FATTY ACID COMPOSITION (TRANSISOMERS) 披萨:营养平衡和脂肪酸组成(反式异构体)披萨:营养平衡和脂肪酸组成(反式异构体)披萨:营养平衡和脂肪酸组成(反式异构体)

IF 2.1 4区农林科学

CyTA - Journal of Food Pub Date : 1999-07-01 DOI: 10.1080/11358129909487592

M. B. P. Oliveira, Adelaide Amorim, M. Ferreira

{"title":"PIZAS: EQUILÍBRIO NUTRICIONAL E COMPOSIÇÃO EM A´CIDOS GORDOS (ISO´MEROS TRANS) PIZZAS: EQUILIBRIO NUTRICIONAL Y COMPOSICIO´N EN A´CIDOS GRASOS (ISOMEROS TRANS) PIZZAS: NUTRITIONAL BALANCE AND FATTY ACID COMPOSITION (TRANSISOMERS)","authors":"M. B. P. Oliveira, Adelaide Amorim, M. Ferreira","doi":"10.1080/11358129909487592","DOIUrl":"https://doi.org/10.1080/11358129909487592","url":null,"abstract":"Abstract Resumen Resumo The nutritional and energetic balance as the adaptability to the consumer age intervals of fifteen representative pizzas from to five commercial marks were evaluated. They were found to be, in general, hiperproteic, hipoglucidic and normolipidic; hipocaloric for men and normo/hipercaloric for women. The content in crude fiber was very broad ranging from 8.0±3.1 to 18.3±5.5 g/1000 kCal ingested. The relative percentages of the monounsaturated fatty acids content ranged from 25.6±3.2 to 33.3±1.8; the polyunsaturated fatty acids ranged from 14.1±3.6 to 25.4±1.6 and trans fatty acid ranged from 2.3 ±0.8 to 3.9±0.4. The trans isomers content, expressed in g/pizza varied from 0.4 to 1.1 g. In comparison with the actual dietetic recommendations, the fat from pizzas cannot be considered of great quality because the fatty acids profile showed a saturated/unsaturated ratio 1:1. Se evaluo el equilibrio nutricional y calorico, asi como la adecuacion a las franjas de edad de los consumidores, d...","PeriodicalId":11033,"journal":{"name":"CyTA - Journal of Food","volume":"111 1","pages":"125-129"},"PeriodicalIF":2.1,"publicationDate":"1999-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79297952","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

EVALUACIÓN DE LA CALIDAD MICROBIOLÓGICA DEL OSTIÓN DE “LA LAGUNA MADRE” DE TAMAULIPAS (MÉXICO) EVALUACIÓN DA CALIDADE MICROBIOLÓXICA DO OSTIÓN DE “LA LAGUNA MADRE” DE TAMAULIPAS (MÉXICO) EVALUATION OF MICROBIOLOGICAL QUALITY OF OYSTER FROM “LA LAGUNA MADRE” OF TAMAULIPAS (MÉXICO)

IF 2.1 4区农林科学

CyTA - Journal of Food Pub Date : 1999-07-01 DOI: 10.1080/11358129909487597

S. Téllez, M. Oliva, J. A. R. León, M. Vázquez

{"title":"EVALUACIÓN DE LA CALIDAD MICROBIOLÓGICA DEL OSTIÓN DE “LA LAGUNA MADRE” DE TAMAULIPAS (MÉXICO) EVALUACIÓN DA CALIDADE MICROBIOLÓXICA DO OSTIÓN DE “LA LAGUNA MADRE” DE TAMAULIPAS (MÉXICO) EVALUATION OF MICROBIOLOGICAL QUALITY OF OYSTER FROM “LA LAGUNA MADRE” OF TAMAULIPAS (MÉXICO)","authors":"S. Téllez, M. Oliva, J. A. R. León, M. Vázquez","doi":"10.1080/11358129909487597","DOIUrl":"https://doi.org/10.1080/11358129909487597","url":null,"abstract":"Abstract Resumen Resumo An important seafood industry has been developed in Mexico based on oyster (Crassostrea virginica). In the last years “LaLagunaMadre” contributed with approximately the 79% to the total capture of oyster in the state of Tamaulipas. This work deals with the microbiological conditions of the especie C. virginica captured in “La Laguna Madre” to determine the commercial viability of the oyster without health problems to the consumer. During six months, samples were taken twice in two of the more important oyster banks: “Punta de Alambre” and “Punta de Piedra”. Aerobic mesophiles, total coliforms, faecal coliforms, Salmonella and Vibrio cholerae were determined in accordance with the “Norma Oficial Mexicana NOM-031-SSA1-1993” for fresh, refrigerated and frozen shellfishes. The bacteriological parameters of both fresh and frozen oyster were in accordance with the sanitary conditions specified in the norm because phatogen microorganisms were not detected. En Mexico se ha desarrollado una...","PeriodicalId":11033,"journal":{"name":"CyTA - Journal of Food","volume":"70 1","pages":"152-157"},"PeriodicalIF":2.1,"publicationDate":"1999-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84115445","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 5

INGENIERÍA GENÉTICA E INDUSTRIA AGROALIMENTARIA: VENTAJAS E INCONVENIENTES GENETIC ENGINEERING AND FOOD INDUSTRY: ADVANTAGES AND INCONVENIENCES EXEÑERÍA XENÉTICA E INDUSTRIA AGROALIMENTARIA: VENTAXAS EINCONVINTES

IF 2.1 4区农林科学

CyTA - Journal of Food Pub Date : 1999-07-01 DOI: 10.1080/11358129909487596

R. L. Rodríguez, Y. Picó, J. Mañes

{"title":"INGENIERÍA GENÉTICA E INDUSTRIA AGROALIMENTARIA: VENTAJAS E INCONVENIENTES GENETIC ENGINEERING AND FOOD INDUSTRY: ADVANTAGES AND INCONVENIENCES EXEÑERÍA XENÉTICA E INDUSTRIA AGROALIMENTARIA: VENTAXAS EINCONVINTES","authors":"R. L. Rodríguez, Y. Picó, J. Mañes","doi":"10.1080/11358129909487596","DOIUrl":"https://doi.org/10.1080/11358129909487596","url":null,"abstract":"Abstract Resumen Resumo Nowadays biotechnology allows to perform accurate changes on the genetic material of organisms, being a very important tool in food industry. However just a few recombinant products can be found in the market, as a result of the social repulse against these kind of foods. According to the Community Normative, it is necessary to evaluate the safety for human being and environment security previous to introducing a recombinant food into the market. In this work, the recommended protocols for several organisms to attend this evaluation on a rational way are reviewed. These protocols are fundamentally based on the SAFEST elements (Safety Assessment of Food by Equivalence and Similarity Targeting). Different studies about recombinant foods attended by different groups are also summarized. La biotecnologia actual permite hacer cambios precisos en el material genetico de los organismos, lo que se traduce en una herramienta muy importante para la industria alimentaria. Sin embargo, en el m...","PeriodicalId":11033,"journal":{"name":"CyTA - Journal of Food","volume":"36 1","pages":"143-151"},"PeriodicalIF":2.1,"publicationDate":"1999-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83940858","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

LA PRODUCCIÓN CÁRNICA EN LA PROVINCIA DE OURENSE (ESPAÑA): EVOLUCIÓN DURANTE EL PERÍODO 1995–97 A PRODUCCIÓN CÁRNICA NA PROVINCIA DE OURENSE (ESPAÑA): EVOLUCIÓN DURANTE O PERÍODO 1995–97 MEAT PRODUCTION IN THE PROVINCE OF OURENSE (SPAIN): EVOLUTION DURING THE PERIOD 1995–97 西班牙奥伦斯省的肉类生产:1995 - 97年期间的演变A西班牙奥伦斯省的肉类生产:1995 - 97年期间的演变A西班牙奥伦斯省的肉类生产:1995 - 97年期间的演变

IF 2.1 4区农林科学

CyTA - Journal of Food Pub Date : 1999-07-01 DOI: 10.1080/11358129909487595

A. Buján, J. Alvarez, J. Rodriguez

{"title":"LA PRODUCCIÓN CÁRNICA EN LA PROVINCIA DE OURENSE (ESPAÑA): EVOLUCIÓN DURANTE EL PERÍODO 1995–97 A PRODUCCIÓN CÁRNICA NA PROVINCIA DE OURENSE (ESPAÑA): EVOLUCIÓN DURANTE O PERÍODO 1995–97 MEAT PRODUCTION IN THE PROVINCE OF OURENSE (SPAIN): EVOLUTION DURING THE PERIOD 1995–97","authors":"A. Buján, J. Alvarez, J. Rodriguez","doi":"10.1080/11358129909487595","DOIUrl":"https://doi.org/10.1080/11358129909487595","url":null,"abstract":"Abstract Resumen Resumo The following study shows the situation of meat production in the province of Ourense (Spain), through the analysis of data included in the Slaughterhouse Sanitary Control Books which date from 1995 to 1997. The study of the aforementioned data shows that the productive activity has gone through significant increases during these periods both in the amount processed as well as in the number of cattle slaughtered. El presente trabajo intenta mostrar la situacion de la produccion carnica en los mataderos de la provincia de Ourense (Espana), a traves de un analisis de los datos reflejados en los Libros de Control Sanitario de Mataderos de 1995 a 1997. Del estudio de los citados datos, se comprueba que la actividad productiva ha sufrido incrementos significativos durante el periodo estudiado, tanto en toneladas faenadas como en numero de reses sacrificadas. Palabras clave: Produccion carnica, Ourense. O presente traballo intenta amosa-la situacion da produccion carnica nos matadoiros d...","PeriodicalId":11033,"journal":{"name":"CyTA - Journal of Food","volume":"48 1","pages":"137-142"},"PeriodicalIF":2.1,"publicationDate":"1999-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91002622","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0