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Instituto Tecnología de Alimentos : Memoria 2021 [PDF]

, 2022
El Instituto Tecnología de Alimentos (ITA) tiene por finalidad generar conocimientos, desarrollar y transferir tecnologías innovativas, formar y perfeccionar talentos humanos y prestar servicios estratégicos en respuesta a las necesidades y oportunidades
Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos
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Instituto Tecnología de Alimentos - Memoria 2022 [PDF]

, 2023
The Food Technology Institute (ITA) aims to generate knowledge, develop and transfer innovative technologies, train and perfect human talents and provide strategic services in response to the needs and opportunities of the Agricultural, Agri-Food System,
Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos
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Sobrevivencia de Vibrio mimicus en la clara y en la yema del huevo de tortuga lora (Lepidochelys olivacea)

Agronomía Mesoamericana, 2007
En el año 2000, en el Centro Nacional de Ciencia y Tecnología de Alimentos de la Universidad de Costa Rica, se estudió la sobrevivencia de Vibrio mimicus en la clara y yema del huevo de tortuga lora.
Mónica Pereira Zamora, Eric Wong González   +1 more
doaj   +1 more source

Effect of HHP, Enzymes and Gelatin on Physicochemical Factors of Gels Made by Using Protein Isolated from Common Cricket (Acheta domesticus)

Foods, 2021
The effect of high hydrostatic pressure (HHP) combined with enzymatic methods or gelatin incorporation in the gelation process of protein isolated from Acheta domesticus was investigated.
Pietro Urbina, Cuauhtemoc Marin, Teresa Sanz, Dolores Rodrigo, Antonio Martinez   +4 more
doaj   +1 more source

Geographical characterisation of virgin olive oils of the denomination of protected origin les garrigues by their fatty acid profile

Grasas y Aceites, 2001
Main fatty acid composition from Les Garrigues (Lleida. Spain) virgin olive oils were evaluated in three consecutive harvests (1995/96 to 1997/98). Results show that the variability is due to climate events and geographical area of production.
María José Motilva, Tomás Ramo, María Paz Romero   +2 more
doaj   +1 more source

Evaluación de una intervención educativa para la prevención de la obesidad infantil en escuelas básicas de Chile

Nutrición Hospitalaria, 2013
El objetivo del estudio fue evaluar una intervención integral en educación nutricional y actividad física para prevenir la obesidad infantil en escolares de educación básica de nivel socioeconómico bajo de la comuna de Macul en Chile, mediante ...
Luz Lorena Lobos Fernández, Barbara Leyton Dinamarca, Juliana Kain Bercovich, Fernando Vio del Río   +3 more
doaj   +1 more source

The Role of the PAA1 Gene on Melatonin Biosynthesis in Saccharomyces cerevisiae: A Search of New Arylalkylamine N-Acetyltransferases

Microorganisms, 2023
Recently, the presence of melatonin in fermented beverages has been correlated with yeast metabolism during alcoholic fermentation. Melatonin, originally considered a unique product of the pineal gland of vertebrates, has been also identified in a wide ...
Ricardo Bisquert, Andrés Planells-Cárcel, Javier Alonso-del-Real, Sara Muñiz-Calvo, José Manuel Guillamón   +4 more
doaj   +1 more source

Relevance of nitrate and nitrite in dry-cured ham and their effects on aroma development

Grasas y Aceites, 2009
Potassium and sodium salts of nitrite (E 249 and E 250) and nitrate (E 251 and E 252) are authorised for use under certain levels in several foodstuffs such as non-heat-treated, cured and dried meat products, other cured meat products, canned meat ...
Fidel Toldrá, M-Concepción Aristoy, Mónica Flores   +2 more
doaj   +1 more source

The relevance of dipeptides and tripeptides in the bioactivity and taste of dry-cured ham

Food Production, Processing and Nutrition, 2019
Dry-cured ham has been described as a good source of bioactive peptides and taste-active compounds. Some of them are dipeptides and tripeptides that are released in a large amount from different muscle proteins due to the action of exopeptidases during ...
Marta Gallego, Leticia Mora, Fidel Toldrá   +2 more
doaj   +1 more source