Using Fish Sauce as a Substitute for Sodium Chloride in Culinary Sauces and Effects on Sensory Properties.

Science.gov (United States)

Huynh, Hue Linh; Danhi, Robert; Yan, See Wan

2016-01-01

Historically, fish sauce has been a standard condiment and ingredient in various Southeast Asian cuisines. Moreover, fish sauce imparts umami taste, which may enhance perceived saltiness in food. This quality suggests that fish sauce may be used as a partial substitute for sodium chloride (NaCl) in food preparation, which may present a valuable option for health-conscious and salt-restricted consumers. However, the degree to which NaCl can be decreased in food products without compromising taste and consumer acceptance has not been determined. We hypothesized that NaCl content in food may be reduced by partial replacement with fish sauce without diminishing palatability and consumer acceptance. Preparations of 3 types of food were assessed to test this hypothesis: chicken broth (n = 72); tomato sauce (n = 73); and coconut curry (n = 70). In the first session, the percentage of NaCl that could be replaced with fish sauce without a significant change in overall taste intensity was determined for each type of food using the 2-Alternative Forced Choice method. In the second session, subjects rated 5 samples for each food with varying NaCl and/or fish sauce content on 3 sensory attributes: deliciousness; taste intensity; and saltiness. Our results demonstrate that NaCl reduction was possible in chicken broth, tomato sauce, and coconut curry at 25%, 16%, and 10%, respectively, without a significant loss (P < 0.05) in deliciousness and overall taste intensity. These results suggest that it is possible to replace NaCl in foods with fish sauce without reducing overall taste intensity and consumer acceptance. © 2015 Institute of Food Technologists®

STIMULATION PAR LES CYTOKININES DE L’ACCUMULATION ALCALOÏDIQUE DANS DES SUSPENSIONS CELLULAIRES: IMPLICATION DE L’ETHYLENE COMME SECOND MESSAGER ?

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A YAHIA

1999-12-01

Full Text Available Dans ce travail, nous avons cherché à savoir si l’éthylène pouvait être impliquée lors de la stimulation de la production alcaloïdique par les cytokinines dans les suspensions cellulaires de Catharanthus roseus. La stratégie expérimentale a été double: 1 modifier les teneurs en éthylène endogène en traitant les cellules par différents agonistes ou antagonistes de la voie de biosynthèse de l’éthylène, 2 soumettre les cellules à des apports exogène d’éthylène.      Les résultats obtenus montrent que les inhibiteurs de l’éthylène AVG, Co+2  bloquent partiellement la stimulation alcaloïdique dans les cellules traitées par les cytokinines alors que le précurseur de l’éthylène ACC n’a pas d’effet sur la production alcaloïdique dans les cellules non traitées par les cytokinines. En revanche, lorsque l’éthylène est apporté de manière exogène (traitement par l’éthephon, la production alcaloïdique est multipliée par quatre.

Shelf life of artisanal demi-glace sauce

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Natálya Vidal de HOLANDA

2017-10-01

Full Text Available Abstract The objective of this study was to elaborate and evaluate the shelf life of the liquid artisanal demi-glace sauce considering sensory, microbiological and lipid oxidation characteristics during 75 days of storage compared to commercial hydrated demi-glace sauce. Sensory aspects (visual and olfactory, counts of coliform and Staphylococcus aureus, determination of Salmonella sp. and lipid oxidation were evaluated every 15 days. The artisanal demi-glace sauce was homogenous, without sensory alteration during the storage period, with olfactory alteration only at the end. The commercial demi-glace sauce remained unchanged until t3 (30 days, from t4 (45 days presented turbid appearance, followed by phase separation and with unpleasant odor in t6 (75 days. The lipid oxidation showed an increased concentration of malonaldehyde at every evaluated time. The artisanal and commercial demi-glace sauces showed a significant difference at t1, t2, t4 and t5, when the artisanal sauce had lower contents of malonaldehyde (18, 23, 36 and 11%, respectively, only at the 30th and 75th days of storage there was significant similarity. The sauces were within the microbiological standards required by the law. Although the artisanal demi-glace sauce does not contain conservatives, its shelf life was similar to the hydrated commercial product.

Densidad y anatomia de la madera en familias mejoradas de sauces en Argentina

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Silvia Monteoliva

2013-12-01

Full Text Available El objetivo del trabajo fue la evaluación de densidad y anatomía de la madera en siete familias de sauces, con vistas a seleccionar clones aptos para la producción de madera para usos sólidos y papel. Se cruzaron progenitores de cinco especies de sauces (S. babylonica, S. alba, S. nigra, S. amygdaloides y S. matsudana, obteniéndose 1800 individuos producto de cruzamientos controlados y polinización abierta, dentro del programa de mejoramiento de sauces del INTA. A los 34 meses se efectuó una primera selección por criterios de crecimiento, sanidad y forma. De esta primera fase de mejoramiento se seleccionaron 218 genotipos sobre los cuales se evaluaron las características anatómicas cuantitativas y la densidad de la madera. Los resultados indican que ninguna familia presenta buenos resultados en todas las propiedades. En una selección priorizando el vigor, la familia 08.09 presentó las siguientes características: buen crecimiento en diámetro (6,1 cm, fibras largas y de pared gruesa (850 µm y 2,22 µm, pocos vasos (94.mm-2 y densidad intermedia a baja (350 kg.m-3. Priorizando el rendimiento, material fibroso e indirectamente la resistencia, las familias 08.01 y 08.07 presentaron: densidad relativamente alta (403 - 397 kg.m-3, fibras largas (836 - 864 µm, vasos pequeños (46 - 45 µm y bajo crecimiento en diámetro (3 - 2,85 cm. Los cruzamientos donde intervienen las especies Salix nigra, S. amygdaloides y S. matsudana se destacaron ya que presentan buenos crecimientos y las mejores combinaciones xilológicas para diferentes destinos industriales.

Enxame de diques máficos de Olivença: aspectos geoquímicos e petrogenéticos

OpenAIRE

Maria Alba Farias Tanner de Oliveira

1990-01-01

O enxame de diques máficos de Ilhéus-Olivença e aqueles que ocorrem de forma esparsa desde Itabuna até Itaju do Colônia no sul do estado da Bahia, foram submetidos a um estudo detalhado envolvendo análises petrográficas e químicas de elementos maiores e traços (incluindo os elementos Terras Raras) e também química mineral. Os diques possuem larguras de 20 cm a 30 m, são subverticais a verticais e possuem \\"trend\\" preferencial E-W. Eles foram colocados em fraturas extensionais no Proterozóico...

9 CFR 319.307 - Spaghetti sauce with meat.

Science.gov (United States)

2010-01-01

... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Spaghetti sauce with meat. 319.307... AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY... Dehydrated Meat Food Products § 319.307 Spaghetti sauce with meat. “Spaghetti Sauce with Meat” shall contain...

Degradation and removal of soybean allergen in Japanese soy sauce.

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Magishi, Norihiro; Yuikawa, Naoya; Kobayashi, Makio; Taniuchi, Shoichiro

2017-08-01

Soy sauce is a traditional fermented seasoning of Japan and is available throughout the world. The two main raw ingredients of soy sauce are soybean and wheat, both of which are established food allergens. The present study examined the degradation and removal of soybean allergens in soy sauce by immunoblotting with anti‑soybean protein antibody from rabbit and sera from two children with soybean allergy. It was demonstrated that soybean allergens were gradually degraded during the fermentation process, but were not completely degraded in raw soy sauce. During the processes of heat‑treatment and filtration, the soluble soybean allergens in raw soy sauce were denatured to insoluble allergens by heat‑treatment and subsequently completely removed from soy sauce by filtration. Therefore, to reduce the allergenicity of soy sauce, heat‑treatment and filtration are very important processes in addition to the enzymatic degradation during the fermentation of soy sauce.

Rapid quantification of iron content in fish sauce and soy sauce: a promising tool for monitoring fortification programs.

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Laillou, Arnaud; Icard-Vernière, Christèle; Rochette, Isabelle; Picq, Christian; Berger, Jacques; Sambath, Pol; Mouquet-Rivier, Claire

2013-06-01

In a number of Southeast Asian countries and China, fish sauce and soy sauce produced at the industrial level are fortified with iron. Unfortunately, the food producers and regulatory agencies implementing fortification programs do not always have the capacity to monitor the programs on an ongoing basis. To assess a new portable device for the quantitative measurement of iron content of fortified sauces that could be used to control fortification levels. The linearity, detection limits, and inter- and intraassay variability of this device were assessed on fish sauce and soy sauce fortified with ferrous sulfate, ferrous fumarate, and sodium iron ethylenediaminetetraacetate (NaFeEDTA); the accuracy of the results was determined by comparing them with the results obtained by atomic absorption spectrophotometry. Measurements required a minimum incubation time of 1 hour for iron sulfate or iron fumarate and 24 hours for NaFeEDTA. Linearity of the results ranged from 2 to 10 mg iron/L for ferrous sulfate or ferrous fumarate and from 1 to 10 mg iron/L for NaFeEDTA, implying the need for proper dilution, as the iron contents of fortified sauce are usually in the range of 150 to 1,000 mg/L. Depending on incubation time, iron compounds, and sauces, the coefficient of variation (CV) of intraassay precision was between 1.5% and 7.6% and the CV of interassay precision was between 2.9% and 7.4%. Comparison with results from atomic absorption spectrophotometry showed high agreement between both methods, with R = 0.926 and R = 0.935 for incubation times of 1 hour and 24 hours, respectively. The Bland-Altman plots showed limits of agreement between the two methods of +/- 70 mg/L in the range of fortification levels tested (100 to 500 mg/L). CONCLUSIONS; This device offers a viable method for field monitoring of iron fortification of soy and fish sauces after incubation times of 1 hour for ferrous sulfate or ferrous fumarate and 24 hours for NaFeEDTA.

Feeding preferences of the willow sawfl y Nematus oligospilus (Hymenoptera: Tenthredinidae for commercial Salix clones Preferencias alimentarias de la avispa sierra de los sauces Nematus oligospilus (Hymenoptera: Tenthredinidae por clones de Salix comerciales

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Verónica Loetti

2012-06-01

Full Text Available Nematus oligospilus Förster (Hymenoptera: Tenthredinidae is a willow sawfly native to the Northern Hemisphere which became a serious defoliator in willow plantations (Salix spp. of the Southern Hemisphere after being introduced in the early 1980´s. Studies on host preferences provide useful information for the development of pest management strategies where the willow sawfly may produce tree damage and economic loss. Feeding preferences of N. oligospilus larvae were evaluated in laboratory trials by simultaneously offering leaves from four willow tree clones commonly used in commercial plantations in Argentina (Salix babylonica var sacramenta Hortus, Salix nigra Marsch., S. babylonica L. x Salix alba L. 131-27 and Salix matsudana Koidz. x S. alba L. 13-44. Larvae of N. oligospilus fed on leaves from the four clones. However, insects consumed a significantly higher proportion of S. babylonica var sacramenta leaves than of leaves from the other clones. Results indicate that all clones used in the trials were palatable to the insect, and that S. babylonica var sacramenta is the preferred host for larval herbivory.Nematus oligospilus Förster (Hymenoptera: Tenthredinidae, o la avispa sierra de los sauces, es nativa del Hemisferio Norte y se ha convertido en un serio defoliador en plantaciones de sauces (Salix spp. del Hemisferio Sur, después de su introducción a principios de 1980. Los estudios sobre las preferencias de hospedador aportan información útil para el desarrollo de estrategias, donde la avispa sierra puede producir daño a los árboles y pérdidas económicas. Se evaluó la preferencia alimentaria de las larvas de N. oligospilus, mediante ensayos de laboratorio; se ofrecieron en forma simultánea hojas de cuatro clones de sauce, usados comúnmente en plantaciones comerciales en Argentina (Salix babylonica var sacramenta Hortus, Salix nigra Marsch., S. babylonica L. x Salix alba L. 131-27 and Salix matsudana Koidz. x S. alba L. 13

Baked Pork Chops With Apple Cranberry Sauce

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... bakedporkchopswithapplecranberrysauce.html Baked Pork Chops With Apple Cranberry Sauce To use the sharing features on this page, ... minutes Number of Servings: 4 A wonderful fruit sauce adds the perfect touch to these pork chops— ...

Functional effects of Japanese style fermented soy sauce (shoyu) and its components.

Science.gov (United States)

Kataoka, Shigehiro

2005-09-01

The functional effects of Japanese style fermented soy sauce (shoyu) have been studied. Soy sauce promotes digestion, because the consumption of a cup of clear soup containing soy sauce enhances gastric juice secretion in humans. Soy sauce possesses antimicrobial activity against bacteria such as Staphylococcus aureus, Shigella flexneri, Vibrio cholera, Salmonella enteritidis, nonpathogenic Escherichia coli and pathogenic E. coli O157:H7. Soy sauce also contains an antihypertensive component. An angiotensin I-converting enzyme inhibitor having antihypertensive effects was found in soy sauce. The active compound was identified as nicotianamine, which comes from soybeans. Soy sauce exhibits anticarcinogenic effects. Giving diets containing soy sauce to mice inhibit benzo[a]pyrene (BP)-induced forestomach neoplasia. The anticarcinogenic compounds in soy sauce were identified. The flavor components of Japanese style fermented soy sauce, such as 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF), which is a characteristic flavor component of Japanese style fermented soy sauce and 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) and 4-hydroxy-5-methyl-3(2H)-furanone (HMF) exhibit antioxidant activities and anticarcinogenic effects on BP-induced mice forestomach neoplasia when fed following carcinogen exposure. The feeding of a diet containing 10% soy sauce to male C3H mice for 13 months also reduces the frequency and multiplicity of spontaneous liver tumors. HDMF and HEMF also exhibit anticataract effects in the spontaneous cataract rat (ICR/f rat). Fermented soy sauce contains three tartaric isoflavone derivatives called shoyuflavones. These shoyuflavones were shown to have inhibitory activities against histidine decarboxylase, which produces histamine, a mediator of inflammation, allergy and gastric acid secretion. Soy sauce also exhibits antiplatelet activity. beta-Carbolines were isolated from soy sauce as the active compounds. Soybeans and wheat, which are the

A cross-cultural study of acceptability and food pairing for hot sauces.

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Kim, Hyun-Jee; Chung, Seo-Jin; Kim, Kwang-Ok; Nielsen, Belinda; Ishii, Rie; O'Mahony, Michael

2018-04-01

This study was conducted to understand the acceptance levels of hot sauces among consumers from different culinary cultures. Two newly developed hot sauces [fermented red chili pepper with soybean-paste-based sauce(GS) and fermented red chili-pepper-based sauce(KS)] were compared with Tabasco sauce(TB) and Sriracha sauce(SR). Two separate cross-cultural home-use tests(HUTs) were conducted: pizza and cream soup were provided as food items in HUT 1, whereas grilled chicken wings and rice noodle soup were provided in HUT 2. Consumers residing in Denmark, South Korea, and US participated in each HUT (n≅100 per country). Acceptance levels and the reasons for (dis)liking particular hot sauces applied to food systems were assessed. The food items that paired well with different hot sauces when the sauces were applied freely to regular meals were also analyzed among the US and Korean subjects. When the hot-sauce samples were applied to pizza and cream soup, the preferred order of the samples exhibited a cross-cultural agreement (GS = KS > TB). In the case of grilled chicken and rice noodle soup, the acceptance rating was similar for the three types of hot sauces among Koreans, whereas the acceptance was higher for SR among the US subjects for both foodstuffs, while Danish subjects preferred GS and KS over SR. The US subjects did not like hot-sauce samples with sweet and weak spiciness, whereas the Korean and Danish subjects disliked the hot-sauce sample when it was too spicy and not sufficiently sweet. These findings indicate that the matching of particular sauces with specific food items is culture-dependent, and this needs to be considered when trying to export food products such as hot sauce to other countries. Copyright © 2018 Elsevier Ltd. All rights reserved.

Removal of cadmium from fish sauce using chelate resin.

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Sasaki, Tetsuya; Araki, Ryohei; Michihata, Toshihide; Kozawa, Miyuki; Tokuda, Koji; Koyanagi, Takashi; Enomoto, Toshiki

2015-04-15

Fish sauce that is prepared from squid organs contains cadmium (Cd), which may be present at hazardous concentrations. Cd molecules are predominantly protein bound in freshly manufactured fish sauce, but are present in a liberated form in air-exposed fish sauce. In the present study, we developed a new method for removing both Cd forms from fish sauce using chelate resin and a previously reported tannin treatment. Sixteen-fold decreases in Cd concentrations were observed (0.78-0.05 mg/100 mL) following the removal of liberated Cd using chelate resin treatment, and the removal of protein-bound Cd using tannin treatment. Major nutritional components of fish sauce were maintained, including free amino acids and peptides, and angiotensin I-converting enzyme inhibitory and antioxidant activities. Copyright © 2014 Elsevier Ltd. All rights reserved.

Biochemical Changes in the Fermentation of the Soy Sauce Prepared with Bittern

OpenAIRE

Chunqi Mao; Guoqing He; Xinyong Du; Meilin Cui; Shiyang Gao

2013-01-01

A new bittern soy sauce was developed; the overall aim of this study was to characterize the quality of the soy sauce. Biochemical changes occurring during experimental soy sauce fermentations were described. Results revealed that, the contents of amino nitrogen, reducing sugars and enzyme activity were slightly lower in soy sauce prepared with bittern than with traditional one. No marked difference in pH was noted between the two types of soy sauce.

Effect of soy sauce on lipid oxidation of irradiated pork patties

International Nuclear Information System (INIS)

Kim, Hyun-Wook; Hwang, Ko-Eun; Choi, Yun-Sang; Choi, Ji-Hun; Lee, Mi-Ai; Song, Dong-Heon; Kim, Hack-Youn; Lee, Ju-Woon; Kim, Cheon-Jei

2013-01-01

This study was conducted to find out the antioxidant effect of the soy sauce on lipid oxidation of electron beam irradiated pork patties. The pork patties prepared with sodium chloride or soy sauce solution at identical salt concentrations were irradiated at 0 or 5 kGy, and peroxide value, conjugated diene, 2-thiobarbituric acid, and free fatty acid values were evaluated for 10 days (4 °C). The irradiated pork patties treated with soy sauce showed the lowest peroxide value and 2-thiobarbituric acid value at the end of storage compared to those prepared with sodium chloride. The irradiated pork patties formulated with soy sauce and 0.5% ascorbic acid had similar 2-thiobarbituric acid and free fatty acid values compared to those of the non-irradiated pork patties treated with sodium chloride. Our results suggested that the soy sauce can retard the lipid oxidation of irradiated pork patty, and a synergistic effect between soy sauce and ascorbic acid was observed. - Highlights: • Antioxidant effect of soy sauce on irradiated pork patties was studied. • The soy sauce can retard lipid oxidation of the irradiated pork patties. • A synergistic effect of ascorbic acid for preventing lipid oxidation was observed

Macroporous resin purification of peptides with umami taste from soy sauce.

Science.gov (United States)

Zhuang, Mingzhu; Zhao, Mouming; Lin, Lianzhu; Dong, Yi; Chen, Huiping; Feng, Mengying; Sun-Waterhouse, Dongxiao; Su, Guowan

2016-01-01

In this study, the performance and separation characteristics of four macroporous resins for purifying umami peptides from soy sauce were examined. Results showed that the resins could separate the peptides of soy sauce, and the particle diffusion kinetics model was suitable for describing the whole exothermic (ΔH sauce, and indicated that peptide may be the contributor to the umami taste in Chinese soy sauce. Copyright © 2015 Elsevier Ltd. All rights reserved.

Edad de las terrazas y diques travertínicos de las Lagunas de Ruidera y sus implicaciones paleoclimáticas

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Martínez Frías, J.

1988-04-01

Full Text Available Two generations of carbonate sinter deposits of sedimentary origin occur along the shore line of the Ruidera lakes. Both of them were formed during interglaciar type climate conditions. Based on 234 U/238 U and 230 U/234 U activity relationships, two sets of ages were obtained: 10.000 years and 80.000-140.000; tbe former for the lower terraces and sinter dykes, the latter for the upper terraces.En los bordes de las Lagunas de Ruidera, existen dos generaciones fundamentales de depósitos travertínicos. La datación de estos depósitos, mediante relaciones de actividades del 234 U/238 U y 230 Th/234 U permite diferenciar un conjunto de terrazas bajas y diques de edad inferior a 10.000 años, y un conjunto de terrazas altas de edad entre 80.000 y 140.000 años, en las que se distinguen dos episodios principales. Estos periodos de crecimiento de los travertinos, se identifican con condiciones climáticas equivalentes a las de un interglaciar húmedo. Por último, se hace una estimación de la velocidad de encajamiento de las lagunas.

Industrial processing versus home processing of tomato sauce

NARCIS (Netherlands)

Tomas, Merve; Beekwilder, Jules; Hall, Robert D.; Sagdic, Osman; Boyacioglu, Dilek; Capanoglu, Esra

2017-01-01

The effect of industrial and home processing, in vitro gastrointestinal digestion, individual phenolic content, and antioxidant capacity of tomato into tomato sauce were investigated. Industrial processing of tomato fruit into sauce had an overall positive effect on the total antioxidant capacity

Flood protection as a key-component of the environmental restoration of Canal del Dique, Colombia

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Sokolewicz Marius

2016-01-01

Full Text Available Canal del Dique is a man-made distributary of Rio Magdalena. After its widening in 1980’s environmental degradation caused by abundant sediment load and changes to hydrology took a catastrophic form. In 2010, the Canal’s dike breached and 35,000 ha of land were flooded. In 2013 a huge effort to restore the environment in the Canal del Dique system and to flood-proof the villages was started. An integrated approach was adopted to provide an optimal solution for flood control, environment, fresh water supply and navigation. In order to prepare restoration plans, an extensive hydrologic and hydraulic assessment was carried out. 1D, 2D and 3D numerical models were developed to answer different questions, to evaluate different alternatives and to enable selection of optimal solutions. To assess the flood risk, a hindcast of 2010 flood was carried out. A solution was designed in which the inlet of water from the Magdalena River is regulated by a control structure, managed by an automated system based on SCADA and Delft-FEWS flood forecasting software and advanced statistics.

Suppression of umami aftertaste by polysaccharides in soy sauce.

Science.gov (United States)

Imamura, Miho; Matsushima, Kenichiro

2013-08-01

Umami is one of 5 basic tastes that make foods savory and palatable. The umami aftertaste is a long-lasting taste sensation that is important for Japanese broth (dashi) utilized for various Japanese foods. Soy sauce is usually added when making dashi-based dishes; however, different soy sauces produce distinct effects on the umami aftertaste. In this study, we attempted to identify the substances that cause the suppression of the umami aftertaste in soy sauce by combining sensory analysis, size fractionation, chemical analysis, and enzymatic treatment. The suppressive substance was revealed to be polysaccharides with molecular weights between 44900 and 49700. The results of acid hydrolysis and enzymatic treatment suggested that the polysaccharides were cellulose. These results indicate that a type of water-soluble cellulose derived from soybean, wheat, or microorganisms has a suppressive effect on the umami aftertaste of soy sauce. Future studies should focus on developing a strategy that regulates the amount of these polysaccharides generated during soy sauce production, to maintain or enhance the umami aftertaste. © 2013 Institute of Food Technologists®

Effect of soy sauce on lipid oxidation of irradiated pork patties

Science.gov (United States)

Kim, Hyun-Wook; Hwang, Ko-Eun; Choi, Yun-Sang; Choi, Ji-Hun; Lee, Mi-Ai; Song, Dong-Heon; Kim, Hack-Youn; Lee, Ju-Woon; Kim, Cheon-Jei

2013-09-01

This study was conducted to find out the antioxidant effect of the soy sauce on lipid oxidation of electron beam irradiated pork patties. The pork patties prepared with sodium chloride or soy sauce solution at identical salt concentrations were irradiated at 0 or 5 kGy, and peroxide value, conjugated diene, 2-thiobarbituric acid, and free fatty acid values were evaluated for 10 days (4 °C). The irradiated pork patties treated with soy sauce showed the lowest peroxide value and 2-thiobarbituric acid value at the end of storage compared to those prepared with sodium chloride. The irradiated pork patties formulated with soy sauce and 0.5% ascorbic acid had similar 2-thiobarbituric acid and free fatty acid values compared to those of the non-irradiated pork patties treated with sodium chloride. Our results suggested that the soy sauce can retard the lipid oxidation of irradiated pork patty, and a synergistic effect between soy sauce and ascorbic acid was observed.

Chemical properties and colors of fermenting materials in salmon fish sauce production

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Mitsutoshi Nakano

2018-02-01

Full Text Available This data article reports the chemical properties (moisture, pH, salinity, and soluble solid content and colors of fermenting materials in salmon fish sauce products. The fish sauce was produced by mixing salt with differing proportions of raw salmon materials and fermenting for three months; the salmon materials comprised flesh, viscera, an inedible portion, and soft roe. Chemical properties and colors of the unrefined fish sauce (moromi, and the refined fish sauce, were analyzed at one, two, and three months following the start of fermentation. Data determined for all products are provided in table format. Keywords: Fish sauce, Chum salmon, Fermentation, Chemical properties, Color

Towards a systemic assessment of environmental impact (SAEI regarding alternative hydrosedimentological management practice in the Canal del Dique, Colombia

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Leonel Vega Mora

2013-09-01

Full Text Available The Canal del Dique, located on the Colombian Caribbean Coast, can be seen as an "artificial" branch of the River Magdalena. Since its inception in 1650, it has undergone a series of interventions aimed at optimising river navigation between Cartagena and the interior of the country, little consideration having been paid to institutional, economic, social and environmental impacts.This paper presents a systemic assessment of environmental impact (SAEI methodology, based on systemic parameterisation of the environment, proposed by Vega [2011], for the strategic environmental assessment of policy, plans, programmes or large-scale projects, considering a case study of the Canal del Dique environmental rehabilitation as proposed by the Colombian government.Information arising from the framework of an inter-administrative agreement between the Universidad Nacional de Colombia and the Regional Autonomous Corporation for the Rio Grande de la Magdalena (CORMAGDALENA was used for studying the environmental restoration of and navigation in the Canal del Dique [UN-LEH, 2008]. The authors developed and summarised SAEI regarding six alternatives for hydrosedimentological management in the canal to obtain results concerning environmental impairment or improvement regarding each factor considered, and the degree of aggressiveness or betterment involved in each alternative.Alternative 4, an enhanced version of current condition (ECC would have produced the greatest environmental benefit (i.e. limited dredging plus optimising channel-wetland interconnection requiring the narrowing of three straight reaches along the canal and the construction of a sluice-gate system in the Strait of Paracuica (near the town of El Recreo.

DETERMINACIÓN DE LOS METALES PESADOS EN LA LAGUNA CHOQUENE, QUILCAPUNCO – PUTINA – PUNO

OpenAIRE

Machaca Hancco, Ernesto Samuel; Universidad Nacional del Altiplano

2013-01-01

El presente trabajo de investigación  se ha efectuado en la mina Regina Palca 11, con el objetivo de determinar la concentración de los metales pesados y el grado de toxicidad en la Laguna Choquene Quilcapunco Putina. La  metodología  aplicada fue analítica experimental y descriptiva de las tareas de investigación propuesta en el presente trabajo en los tres puntos de muestreo. El comportamiento geoquímico de los metales pesados (de arsénico, cobre, plomo, plata), en los diques de colas y esc...

Interaction between magmatic and tectonic stresses during dyke intrusion Interacción entre esfuerzos magmáticos y tectónicos durante la intrusión de diques

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Jorge Skarmeta

2011-07-01

hydrostatic stress regime.Las rocas cata-clásticas y miloníticas expuestas en la parte suroeste de la Península de Mejillones del norte de Chile están intruidas por un sistema de diques basálticos de alta inclinación (±70°. Estos muestran contactos intrusivos netos, grietas de tensión e internamente una orientación sigmoidal definida por un alineamiento de fenocristales de piroxeno, los que decrecen en tamaño y concentración desde el centro hacia los bordes de los diques. A partir de la geometría de la orientación preferencial se establecen los sentidos de desplazamiento de las rocas de caja, los que corresponden a sistemas de cizalle conjugados, con asimetrías en s y z respectivamente. La participación relativa de los esfuerzos fue segregada en una componente interna o magmática y una externa o tectónica. La zonación y concentración de los fenocristales están relacionadas con el flujo magmático (u m, mientras que la orientación sigmoidal preferente con los esfuerzos tectónicos asociados con el desplazamiento (±u de la roca de caja. El desplazamiento de las fallas, a favor o en contra del flujo magmático, induce la asimetría de la deformación de cizalle finita. La deformación y el desplazamiento se analizan en conjunto con modelos de deformación de flujos viscosos y laminares contenidos entre dos placas paralelas con movimiento en el sentido opuesto. Los esfuerzos de cizalle derivados de la intrusión de magma y del fallamiento son cuantificados sobre la base de desplazamientos de flujos magmáticos, tiempos de enfriamiento y viscosidad de los magmas basálticos en el rango de la reología lineal. Para la profundidad estimada de intrusión y deformación, el estado de esfuerzos fue cercano al hidrostático. Esta conclusión es concordante con los modelos establecidos para el colapso de centros volcánicos activos en donde la permeabilidad es acomodada por mallas interconectadas de diques y fallas activas. Esta interconectividad tiende a

Limnological state index (LSI) to evaluate ecological conditions of the Canal del Dique wetlands, Colombia

International Nuclear Information System (INIS)

Pinilla A, Gabriel A; Duarte Coy, Juliana; Vega Mora, Leonel

2010-01-01

Determining the ecological state or health of an ecosystem offers useful tools for its management and conservation. In Colombia, indexes of aquatic systems that combine in a single parameter the physical, chemical and biological variables have not been published, and the evaluation of water bodies' ecological state has been fragmentary or incomplete. In this work a limnological state index (LSI) for wetlands of the Canal del Dique, ecosystems under constant pressure by the human communities, is presented. For the construction of this multi-metric index, graphs of quality of the selected variables were constructed and values of importance were assigned to them. The theory of the multi-attributes was used to construct the LSI, which considers 12 variables. A principal components analysis was realized with these chosen parameters. A simplified version was designed (partial LSI - PLSI) in which four of the biological variables were excluded. Finally, an interpretation scale of the values obtained with these indices was built. The LSI and the PLSI were applied to wetlands of the Canal del Dique to establish their current ecological condition. Data show that the limnological state of most wetlands is acceptable, which suggests that these lentic ecosystems are within tolerable limits of function, although they are not exempt from deterioration processes.

Studies of soy sauce sterilization and its special flavour improvement by gamma-ray irradiation

Science.gov (United States)

Jingtian, Yang; Xinhua, Jin; Guoxing, Gu; Guichun, Yun

Experimental studies for sterilizing 12 kinds of soy sauce with gamma-ray irradiation showed that both of effects for sterilization and improving flavour and quality of soy sauce were obtained simultaneously. All colibacillus in soy sauce were sterilized using 1 kGy radiation dose and total bacteria count in soy sauce can be reduced to below national standard at 5 kGy dose ( 5x10 4count/ml ). But above 10 kGy dose is needed to kill all bacteria in soy sauce. The significant changes on chemical components in soy sauce irradiated at 5-7 kGy dose took place: raduceing-sugar increased by 1-10%, total amount of 18 kinds of free amino acid raised between 3.5-28 %, emerging-sweet smell substances which have low boiling point, such as alchols, aldehydes and esters obviously increased. The taste-specialists from some soy sauce factories concluded that flavour and quality of soy sauce irradiated are better than non-irradiated.

Reduction of salt content of fish sauce by ethanol treatment.

Science.gov (United States)

Liu, Yu; Xu, Ying; He, Xiaoxia; Wang, Dongfeng; Hu, Shiwei; Li, Shijie; Jiang, Wei

2017-08-01

Fish sauce is a traditional condiment in Southeast Asia, normally containing high concentration of salt. The solubility of salt is lower in ethanol than in water. In the present study, fish sauce was desalted by ethanol treatment (including the processes of ethanol addition, mixing, standing and rotary evaporation). The salt concentration of fish sauce decreased significantly from 29.72 to 19.72 g/100 mL when the treated ethanol concentration was 21% (v/v). The addition of more than 12% (v/v) of ethanol significantly reduced dry weight, total soluble nitrogen content and amino acids nitrogen content. Besides, the quality of fish sauce remained first grade if no more than 21% (v/v) of ethanol was used. Furthermore, sensory analyses showed that ethanol treatment significantly reduced the taste of salty and the odor of ammonia. This study demonstrates that ethanol treatment is a potential way to decrease salt content in fish sauce, which meanwhile limits the losses of nutritional and sensorial values within an acceptable range.

Tenderization effect of soy sauce on beef M. biceps femoris.

Science.gov (United States)

Kim, Hyun-Wook; Choi, Yun-Sang; Choi, Ji-Hun; Kim, Hack-Youn; Lee, Mi-Ai; Hwang, Ko-Eun; Song, Dong-Heon; Lim, Yun-Bin; Kim, Cheon-Jei

2013-08-15

This study was conducted to evaluate the tenderization effect of soy sauce on beef M. biceps femoris (BF). Five marinades were prepared with 4% (w/v) sodium chloride and 25% (w/v) soy sauce solutions (4% salt concentration) and mixed with the ratios of 100:0 (S0, pH 6.52), 75:25 (S25, 5.40) 50:50 (S50, 5.24), 25:75 (S75, 5.05), and 0:100 (S100, 4.85), respectively. The BF samples which were obtained from Hanwoo cows at 48 h postmortem (n=24) were marinated with five marinades for 72 h at 4°C (1:4 w/w), and the effects of soy sauce on tenderness were evaluated. Soy sauce marination resulted in a decrease in the pH value of the BF sample. However, there were no significant differences in the water holding capacity (Psauce may attribute various mechanisms such as increased collagen solubility or proteolysis which depend on soy sauce level in marinade. Copyright © 2013 Elsevier Ltd. All rights reserved.

Development of a non-commercial sugar-free barbecue sauce

Science.gov (United States)

The challenge has always been to be able to manufacture a sugar free sauce. A basic barbecue sauce formulation was used to make 5 sugar-free preparations combining selected levels of xanthan gum, modified waxy maize starch, sucralose, and acesulfame-K. Physical, chemical, microbial and sensory prope...

Effect of halotolerant starter microorganisms on chemical characteristics of fermented chum salmon (Oncorhynchus keta) sauce.

Science.gov (United States)

Yoshikawa, Shuji; Kurihara, Hideyuki; Kawai, Yuji; Yamazaki, Koji; Tanaka, Akira; Nishikiori, Takafumi; Ohta, Tomoki

2010-05-26

Chum salmon sauce mash was inoculated with barley koji (barley steamed and molded with Aspergillus oryzae ) and halotolerant microorganisms (HTMs), Zygosaccharomyces rouxii , Candida versatilis , and Tetragenococcus halophilus , in nine different combinations under non-aseptic conditions similar to the industrial fish sauce production and fermented at 35 +/- 2.5 degrees C for 84 days. The changes in the chemical components, color, and sensory properties during fermentation were investigated. Free amino acid content was increased, and the browning of fish sauce was enhanced by the usage of barley koji during fermentation. The halotolerant yeast (HTY) produced ethanol and repressed the browning by consumption of reducing sugar. Inoculated Z. rouxii in the fish sauce mash produced 2-phenylethanol (2-PE) and 4-hydoxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF), and C. versatilis in the fish sauce mash produced 4-ethylguaiacol (4-EG), known as characteristic flavor compounds in soy sauce, adding soy-sauce-like flavor to the fish sauce. Thus, inoculation of HTMs and barley koji was effective for conferring the soy-sauce-like flavor and increasing free amino acid and ethanol contents in fish sauce product.

13C-NMR-Based Metabolomic Profiling of Typical Asian Soy Sauces

Directory of Open Access Journals (Sweden)

Ghulam Mustafa Kamal

2016-09-01

Full Text Available It has been a strong consumer interest to choose high quality food products with clear information about their origin and composition. In the present study, a total of 22 Asian soy sauce samples have been analyzed in terms of 13C-NMR spectroscopy. Spectral data were analyzed by multivariate statistical methods in order to find out the important metabolites causing the discrimination among typical soy sauces from different Asian regions. It was found that significantly higher concentrations of glutamate in Chinese red cooking (CR soy sauce may be the result of the manual addition of monosodium glutamate (MSG in the final soy sauce product. Whereas lower concentrations of amino acids, like leucine, isoleucine and valine, observed in CR indicate the different fermentation period used in production of CR soy sauce, on the other hand, the concentration of some fermentation cycle metabolites, such as acetate and sucrose, can be divided into two groups. The concentrations of these fermentation cycle metabolites were lower in CR and Singapore Kikkoman (SK, whereas much higher in Japanese shoyu (JS and Taiwan (China light (TL, which depict the influence of climatic conditions. Therefore, the results of our study directly indicate the influences of traditional ways of fermentation, climatic conditions and the selection of raw materials and can be helpful for consumers to choose their desired soy sauce products, as well as for researchers in further authentication studies about soy sauce.

Chemical properties and colors of fermenting materials in salmon fish sauce production.

Science.gov (United States)

Nakano, Mitsutoshi; Sagane, Yoshimasa; Koizumi, Ryosuke; Nakazawa, Yozo; Yamazaki, Masao; Watanabe, Toshihiro; Takano, Katsumi; Sato, Hiroaki

2018-02-01

This data article reports the chemical properties (moisture, pH, salinity, and soluble solid content) and colors of fermenting materials in salmon fish sauce products. The fish sauce was produced by mixing salt with differing proportions of raw salmon materials and fermenting for three months; the salmon materials comprised flesh, viscera, an inedible portion, and soft roe. Chemical properties and colors of the unrefined fish sauce ( moromi ), and the refined fish sauce, were analyzed at one, two, and three months following the start of fermentation. Data determined for all products are provided in table format.

Inactivation of Paragonimus westermani metacercariae in soy sauce-marinated and frozen freshwater crabs.

Science.gov (United States)

Kim, Tae Im; Oh, Se-Ra; Dai, Fuhong; Yang, Hyun-Jong; Ha, Sang-Do; Hong, Sung-Jong

2017-03-01

Soy sauce-marinated freshwater crabs (Eriocheir japonicus) are a source of human paragonimiasis. The viability of Paragonimus westermani metacercariae (PwMc) in marinated crabs was investigated in an experimental setting. The PwMc collected from freshwater crayfish were inoculated into freshwater crabs, which were then frozen or marinated in soy sauce. All PwMc in the freshwater crabs were inactivated after freezing for 48 h at -20 °C and after freezing for 12 h at -40 °C. After marinating for 32 days, the survival rate of PwMc in 5% NaCl soy sauce was 50%, in 7.5% NaCl soy sauce it was 33.3%, and in 10.0% NaCl soy sauce it was 31.3%. When marinated for 64 days, all PwMc were inactivated in all experimental groups. These results revealed that freezing and soy sauce marination were detrimental to the survival of PwMc in freshwater crabs. Specifically, freezing crabs for more than 48 h or soaking them in soy sauce containing at least 5.0% NaCl for 64 days can inactivate PwMc. These results can inform the production of the traditional Korean soy sauce-marinated freshwater crabs known as gejang.

Enrichment of antioxidants from soy sauce using macroporous resin and identification of 4-ethylguaiacol, catechol, daidzein, and 4-ethylphenol as key small molecule antioxidants in soy sauce.

Science.gov (United States)

Li, Huipin; Lin, Lianzhu; Feng, Yunzi; Zhao, Mouming; Li, Xiuting; Zhu, Qiyuan; Xiao, Zuobing

2018-02-01

The adsorption and desorption characteristics of seven macroporous resins on the antioxidants in soy sauce were investigated. SP-207 and SP-825 resins possessing good adsorption and desorption capacities were studied further. The pseudo-second-order kinetics and Langmuir isotherm models were demonstrated to be appropriate to describe the whole exothermic and physical adsorption processes of antioxidants onto resins. The 60% ethanol eluted fraction from soy sauce purified by SP-825 resin column possessed the strongest antioxidant activity. The antioxidant activities and contents of typical soy isoflavones, furanones, pyranones, and phenolic acids in soy sauce were determined. These compounds contributed to 50.02% of the total antioxidant activity of the SP-60% fraction. The key small molecule antioxidant compounds in soy sauce were identified as 4-ethylguaiacol, catechol, daidzein, and 4-ethylphenol by the antioxidants omission experiments. Additionally, the purified active fraction with high contents of antioxidants from soy sauce could be applied as bioactive ingredient in food industry. Copyright © 2017 Elsevier Ltd. All rights reserved.

Starting a Chinese Sauce Company in Helsinki

OpenAIRE

Shu, Bing; Shi, Jianan

2017-01-01

The thesis is about starting-up a Chinese sauce company in Helsinki. The introduction is about the history of Laoganma company and the missions of a branch company in Helsinki, as well as the aims of the project. The part about market research includes the current situation of Finnish sauce market and a SWOT analysis for a Finnish market entrance. Also, a successful case reflects the developed way for the company. Then, the price and location are defined in the thesis. Sales strategi...

Biochemical changes in low-salt solid-state fermented soy sauce

African Journals Online (AJOL)

hope&shola

2010-11-29

Nov 29, 2010 ... oryzae on the raw material containing a mixture of steam- cooked defatted soybean and ... Contents of total nitrogen and formol titration nitrogen in raw soy sauce were .... process in soy sauce brewing. J. Ferment. Technol.

Metabonomics profiling of marinated meat in soy sauce during processing.

Science.gov (United States)

Yang, Yang; Ye, Yangfang; Pan, Daodong; Sun, Yangying; Wang, Ying; Cao, Jinxuan

2018-03-01

Marinated meat in soy sauce is one of the most popular traditional cured meat products in China. Its taste quality is directly related to primary and secondary metabolites. Herein, the change of metabolite composition of marinated meat in soy sauce during processing was systematically characterised using 1 H NMR and multivariate data analysis. The marinated meat in soy sauce metabonome was dominated by 26 metabolites, including amino acids, sugars, organic acids, nucleic aides and their derivatives. PC1 and PC2 explained a total of 78.6% and 16.6% of variables, respectively. Amino acids, sugars, acetate, succinate, uracil and inosine increased during marinating, while lactate, creatine, inosine-5'-monophosphate (5'-IMP) and anserine decreased (P meat in soy sauce during the late stage of dry-ripening. These findings indicated that the potential of NMR-based metabonomics is of importance for taste quality of marinated meat in soy sauce, which could contribute to a better understanding of the changes of taste compounds in meat products during processing. Shortening the dry-ripening period could be considered to improve the taste quality. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Characterization of Lactic Acid Bacteria Isolated from Sauce-type Kimchi.

Science.gov (United States)

Jung, Suk Hee; Park, Joung Whan; Cho, Il Jae; Lee, Nam Keun; Yeo, In-Cheol; Kim, Byung Yong; Kim, Hye Kyung; Hahm, Young Tae

2012-09-01

This study was carried out to investigate the isolation and characterization of lactic acid bacteria (LAB) from naturally fermented sauce-type kimchi. Sauce-type kimchi was prepared with fresh, chopped ingredients (Korean cabbage, radish, garlic, ginger, green onion, and red pepper). The two isolated bacteria from sauce-type kimchi were identified as Pediococcus pentosaceus and Lactobacillus brevis by 16S rDNA sequencing and tentatively named Pediococcus sp. IJ-K1 and Lactobacillus sp. IJ-K2, respectively. Pediococcus sp. IJ-K1 was isolated from the early and middle fermentation stages of sauce-type kimchi whereas Lactobacillus sp. IJ-K2 was isolated from the late fermentation stage. The resistance of Pediococcus sp. IJ-K1 and Lactobacillus sp. IJ-K2 to artificial gastric and bile acids led to bacterial survival rates that were 100% and 84.21%, respectively.

Detection of Gluten during the Fermentation Process To Produce Soy Sauce.

Science.gov (United States)

Cao, Wanying; Watson, Damien; Bakke, Mikio; Panda, Rakhi; Bedford, Binaifer; Kande, Parnavi S; Jackson, Lauren S; Garber, Eric A E

2017-04-03

Advances have been made to provide people with celiac disease (CD) access to a diverse diet through an increase in the availability of gluten-free food products and regulations designed to increase label reliability. Despite advances in our knowledge regarding CD and analytical methods to detect gluten, little is known about the effects of fermentation on gluten detection. The enzyme-linked immunosorbent assay (ELISA) and lateral flow devices routinely used by analytical laboratories and regulatory agencies to test for the presence of gluten in food were examined for their ability to detect gluten during the fermentation processes leading to the production of soy sauce, as well as in finished products. Similar results were observed irrespective of whether the soy sauce was produced using pilot-plant facilities or according to a homemade protocol. In both cases, gluten was not detected after moromi (brine-based) fermentation, which is the second stage of fermentation. The inability to detect gluten after moromi fermentation was irrespective of whether the assay used a sandwich configuration that required two epitopes or a competitive configuration that required only one epitope. Consistent with these results was the observation that ELISA, lateral flow devices, and Western immunoblot analyses were unable to detect gluten in commercial soy sauce, teriyaki sauce, and Worcestershire sauce. Although reports are lacking on problems associated with the consumption of fermented soy-containing sauces by consumers with CD, additional research is needed to determine whether all immunopathogenic elements in gluten are hydrolyzed during soy sauce production.

Effects of gamma irradiation and processing on the quality of chilli sauce

International Nuclear Information System (INIS)

Norimah Yusof; Latifah Amin; Mohamad Lebai Juri

1988-01-01

Bacterial and fungal load in dried chilli, the main ingredient in manufacturing chilli sauce, was reduced by two log cycles after gamma irradiation at 5 kGy. After processing into chilli sauce, the microbial load observed in the sauce prepared from irradiated dried chillies was almost similar to the control. The heating stage in the processing of chilli sauce seemed sufficient to decontaminate the raw ingredients. During storage, there was no significant increase in the number of bacteria but some fungal growths were detected after eight months of storage. Reduction in redness (a value) was recorded in the control sample after four months (P=0.05) but not in the treated sample. The differences in the sensory quality between the chilli sauce prepared from irradiated dried chillies and control samples could be detected using the Triangular Test. (author)

Effect of irradiation on shelf life and nutritional quality of sauce buck

International Nuclear Information System (INIS)

Cao Hong; Zhai Jianqing; Han Yan; Wang Xinghai; Bao Jianzhong; Wang Jinrong; Chen Xiulan

2010-01-01

Vacuum-packed sauce duck were irradiated by 60 Co γ-rays, and total bacteria number and nutrition contents of treated samples were determined. The results showed that the sauce duck was irradiated at 6 kGy, and stored at 25 degree C ± 0.5 degree C, it could be stored for 90 days; and if the sauce duck was firstly processed by pasteurization at 90 degree C ∼ 95 degree C for 30 min, then irradiated at 6 kGy, the shelf life could be prolonged to 120 days at 25 degree C ± 0.5 degree C. Irradiation could make the sauce duck to meet the commercial hygienic requirement within the shelf life, and would not impact the nutritive value significantly. It is concluded that irradiated sauce duck has the potential commercial application. (authors)

Effect of NaFeEDTA-fortified soy sauce on zinc absorption in children.

Science.gov (United States)

Li, Min; Wu, Jinghuan; Ren, Tongxiang; Wang, Rui; Li, Weidong; Piao, Jianhua; Wang, Jun; Yang, Xiaoguang

2015-03-01

NaFeEDTA has been applied in many foods as an iron fortificant and is used to prevent iron deficiency in Fe-depleted populations. In China, soy sauce is fortified with NaFeEDTA to control iron deficiency. However, it is unclear whether Fe-fortified soy sauce affects zinc absorption. To investigate whether NaFeEDTA-fortified soy sauce affects zinc absorption in children, sixty children were enrolled in this study and randomly assigned to three groups (10 male children and 10 female children in each group). All children received daily 3 mg of (67)Zn and 1.2 mg of dysprosium orally, while the children in the three groups were supplemented with NaFeEDTA-fortified soy sauce (6 mg Fe, NaFeEDTA group), FeSO₄-fortified soy sauce (6 mg Fe, FeSO₄ group), and no iron-fortified soy sauce (control group), respectively. Fecal samples were collected during the experimental period and analyzed for the Zn content, (67)Zn isotope ratio and dysprosium content. The Fe intake from NaFeEDTA-fortified and FeSO₄-fortified groups was significantly higher than that in the control group (P sauce does not affect Zn bioavailability in children.

Studies on the key aroma compounds in raw (unheated) and heated Japanese soy sauce.

Science.gov (United States)

Kaneko, Shu; Kumazawa, Kenji; Nishimura, Osamu

2013-04-10

An investigation using the aroma extract dilution analysis (AEDA) technique of the aroma concentrate from a raw Japanese soy sauce and the heated soy sauce revealed 40 key aroma compounds including 7 newly identified compounds. Among them, 5(or 2)-ethyl-4-hydroxy-2(or 5)-methyl-3(2H)-furanone and 3-hydroxy-4,5-dimethyl-2(5H)-furanone exhibited the highest flavor dilution (FD) factor of 2048, followed by 3-(methylthio)propanal, 4-ethyl-2-methoxyphenol, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone having FD factors from 128 to 512 in the raw soy sauce. Furthermore, comparative AEDAs, a quantitative analysis, and a sensory analysis demonstrated that whereas most of the key aroma compounds in the raw soy sauce were common in the heated soy sauce, some of the Strecker aldehydes and 4-vinylphenols contributed less to the raw soy sauce aroma. The model decarboxylation reactions of the phenolic acids during heating of the raw soy sauce revealed that although all reactions resulted in low yields, the hydroxycinnamic acid derivatives were much more reactive than the hydroxybenzoic acid derivatives due to the stable reaction intermediates. Besides the quantitative analyses of the soy sauces, the estimation of the reaction yields of the phenolic compounds in the heated soy sauce revealed that although only the 4-vinylphenols increased during heating of the raw soy sauce, they might not mainly be formed as decarboxylation products from the corresponding hydroxycinnamic acids but from the other proposed precursors, such as lignin, shakuchirin, and esters with arabinoxylan.

The Application of Tamarind Kernel Powder in the Mango Sauce

Directory of Open Access Journals (Sweden)

koosamart Wayu

2016-01-01

Full Text Available Tamarind seed has been well-known as a perfect source of xyloglucan that has functional properties that can be applied in food products. In this research, the tamarind seeds were processed to be tamarind kernel powder (TKP and then it was added into the mango sauce as the stabilizer. The aim was to study the effects of using TKP as the stabilizer on the quality of mango sauce in comparison with the application of xanthan gum that is the common stabilizer of sauce. The mango sauce samples were determined their water activity, consistency, viscosity, color and sensorial quality. The result indicated that the addition of either TKP or xanthan gum at 0.25-0.5 %w/w could raise the viscosity and diminish consistency of mango sauce significantly whereas the water activity values were insignificantly different among samples. Furthermore, it appeared that the samples added with xanthan gum obtained less consistency values but more viscosity and sensorial scores than that of TKP. The color values of samples with TKP were significantly different from those with xanthan gum. The samples added xanthan gum became darker than the addition of TKP. Although the TKP caused the less preference in characteristics of mango sauce when comparing with xanthan gum, the better result might be achieved if TKP was processed to be more purified xyloglucan. The outcome of this work showed the possibility of utilizing the tamarind seed that is commonly by-product to be a valuable food additive for food industry.

Use of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation.

Science.gov (United States)

Udomsil, Natteewan; Rodtong, Sureelak; Choi, Yeung Joon; Hua, Yanglin; Yongsawatdigul, Jirawat

2011-08-10

The potential of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation was elucidated. Four strains of T. halophilus isolated from fish sauce mashes were inoculated to anchovy mixed with 25% NaCl with an approximate cell count of 10(6) CFU/mL. The α-amino content of 6-month-old fish sauce samples inoculated with T. halophilus was 780-784 mM. The addition of T. halophilus MRC10-1-3 and T. halophilus MCD10-5-10 resulted in a reduction of histamine (P sauce inoculated with T. halophilus showed high contents of total amino acids with predominantly high glutamic acid. Major volatile compounds in fish sauce were 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, and benzaldehyde. T. halophilus-inoculated fish sauce samples demonstrated the ability to reduce dimethyl disulfide, a compound contributing to a fecal note. The use of T. halophilus for fish sauce fermentation improves amino acid profiles and volatile compounds as well as reduces biogenic amine content of a fish sauce product.

Effect of dietary fiber (inulin) addition on phenolics and in vitro bioaccessibility of tomato sauce.

Science.gov (United States)

Tomas, Merve; Beekwilder, Jules; Hall, Robert D; Diez Simon, Carmen; Sagdic, Osman; Capanoglu, Esra

2018-04-01

The effect of the addition of inulin (5 and 10%) on the phenolic content and in vitro gastrointestinal digestion of tomato sauces has been investigated. Results have shown that the addition of inulin to tomato sauce significantly decreased the total phenolic content (57-68%), total flavonoid content (48-60%), and total antioxidant capacity (49-61%). Similarly, all assays of the sauce containing both 5% and 10% inulin, showed a slight decrease during in vitro gastrointestinal digestion of tomato sauces. Higher levels of inulin added to tomato sauce resulted in the greatest decrease in phenolic content, probably because of the interaction between inulin and phenolic compounds. To address the effects of inulin on the global metabolite profile of tomato sauce, an untargeted metabolomics approach was followed. Changes related to the presence of inulin suggest that inulin quenches a subset of unidentified compounds which are present in sauce but not in fruit, suggesting that inulin can contribute to the conservation of fruit properties in tomato sauce. Copyright © 2017 Elsevier Ltd. All rights reserved.

Psychorheology of tartar sauce

Czech Academy of Sciences Publication Activity Database

Štern, Petr; Panovská, Z.; Pokorný, J.

2006-01-01

Roč. 37, č. 5 (2006), s. 580-596 ISSN 0022-4901 R&D Projects: GA AV ČR IAA2060404 Institutional research plan: CEZ:AV0Z20600510 Keywords : emulsions * flavour * psychorheology * rheology * sensory profile * tartar sauce Subject RIV: BK - Fluid Dynamics Impact factor: 0.592, year: 2006

Desalination of fish sauce by electrodialysis: effect on selected aroma compounds and amino acid compositions.

Science.gov (United States)

Chindapan, Nathamol; Devahastin, Sakamon; Chiewchan, Naphaporn; Sablani, Shyam S

2011-09-01

Fish sauce is an ingredient that exhibits unique flavor and is widely used by people in Southeast Asia. Fish sauce, however, contains a significant amount of salt (sodium chloride). Recently, electrodialysis (ED) has been successfully applied to reduce salt in fish sauce; however, no information is available on the effect of ED on changes in compounds providing aroma and taste of ED-treated fish sauce. The selected aroma compounds, amino acids, and sensory quality of the ED-treated fish sauce with various salt concentrations were then analyzed. The amounts of trimethylamine, 2,6-dimethylpyrazine, phenols, and all carboxylic acids except for hexanoic acid significantly decreased, whereas benzaldehyde increased significantly when the salt removal level was higher. The amounts of all amino acids decreased with the increased salt removal level. Significant difference in flavor and saltiness intensity among ED-treated fish sauce with various salt concentrations, as assessed by a discriminative test, were observed. Information obtained in this work can serve as a guideline for optimization of a process to produce low-sodium fish sauce by ED. It also forms a basis for further in-depth sensory analysis of low-sodium fish sauce. © 2011 Institute of Food Technologists®

Data on the chemical properties of commercial fish sauce products.

Science.gov (United States)

Nakano, Mitsutoshi; Sagane, Yoshimasa; Koizumi, Ryosuke; Nakazawa, Yozo; Yamazaki, Masao; Watanabe, Toshihiro; Takano, Katsumi; Sato, Hiroaki

2017-12-01

This data article reports on the chemical properties of commercial fish sauce products associated with the fish sauce taste and flavor. All products were analyzed in triplicate. Dried solid content was analyzed by moisture analyzer. Fish sauce salinity was determined by a salt meter. pH was measured using a pH meter. The acidity was determined using a titration assay. Amino nitrogen and total nitrogen were evaluated using a titration assay and Combustion-type nitrogen analyzer, respectively. The analyzed products originated from Japan, Thailand, Vietnam, China, the Philippines, and Italy. Data on the chemical properties of the products are provided in table format in the current article.

Irradiation effect on bulgogi sauce for making commercial Korean traditional meat product, bulgogi

International Nuclear Information System (INIS)

Jo, C.; Kim, D.H.; Shin, M.G.; Kang, I.J.; Byun, M.W.

2003-01-01

Gamma-irradiated sauce of bulogogi, Korean traditional meat products, was compared with heat-pasteurized one to enhance its safety, quality, and commercial availability. The sauce is usually sold in refrigerated state with 2-7 days of self-life or heat-sterilized and sold in room temperature for a year. Raw vegetables, fruits and soy sauce for sauce making were highly contaminated by thermophillic microorganisms (totally 2.13x10 6 CFU/g) and coliform bacteria (totally 5.90x10 4 CFU/g) at the initial stage. Heat treatment (100 deg. C for 30 min) was effective to control coliform and microbes counted from Salmonella-Shigella selective agar in the sauce but not on thermophillic microorganisms, resulting in a rapid spoilage after 2 weeks at 20 deg. C. Gamma irradiation reduced the level of thermophillic microorganisms and the spoilage was prevented during storage for 4 weeks at 20 deg. C. Protease activity of the sauce was significantly reduced by heat treatment while was not changed by irradiation at 2.5, 5.0, and 10 kGy. Sensory evaluation showed that the irradiation was better in color than nonirradiated control or heat-treated sample. Results indicate that low dose irradiation (2.5-5.0 kGy) is effective to ensure safety of bulgogi sauce with acceptable sensory quality

Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test.

Science.gov (United States)

Feng, Yunzi; Su, Guowan; Zhao, Haifeng; Cai, Yu; Cui, Chun; Sun-Waterhouse, Dongxiao; Zhao, Mouming

2015-01-15

Twenty-seven commercial soy sauces produced through three different fermentation processes (high-salt liquid-state fermentation soy sauce, HLFSS; low-salt solid-state fermentation soy sauce, LSFSS; Koikuchi soy sauce, KSS) were examined to identify the aroma compounds and the effect of fermentation process on the flavour of the soy sauce was investigated. Results showed that 129 volatiles were identified, of which 41 aroma-active components were quantified. The types of odorants occurring in the three soy sauce groups were similar, although their intensities significantly differed. Many esters and phenols were found at relatively high intensities in KSS, whereas some volatile acids only occurred in LSFSS. Furthermore, 23 aroma compounds had average OAVs>1, among which 3-methylbutanal, ethyl acetate, 4-hydroxy-2-ethyl-5-methyl-3(2H)-furanone, 2-methylbutanal and 3-(methylthio)propanal exhibited the highest average OAVs (>100). In addition, omission tests verified the important contribution of the products resulting from amino acid catabolism to the characteristic aroma of soy sauce. Copyright © 2014. Published by Elsevier Ltd.

Preparation of reminiscent aroma mixture of Japanese soy sauce.

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Bonkohara, Kaori; Fuji, Maiko; Nakao, Akito; Igura, Noriyuki; Shimoda, Mitsuya

2016-01-01

To prepare an aroma mixture of Japanese soy sauce by fewest components, the aroma concentrate of good sensory attributes was prepared by polyethylene membrane extraction, which could extract only the volatiles with diethyl ether. GC-MS-Olfactometry was done with the aroma concentrate, and 28 odor-active compounds were detected. Application of aroma extract dilution analysis to the separated fraction revealed high flavor dilution factors with respect to acetic acid, 4-hydroxy-2(or5)-ethyl-5(or2)-methyl-3(2H)-furanone (HEMF), 3-methyl-1-butanol (isoamyl alcohol), and 3-(methylsulfanyl)propanal (methional). A model aroma mixture containing above four odorants showed a good similarity with the aroma of the soy sauce itself. Consequently, the reminiscent aroma mixture of soy sauce was prepared in water. The ratio of acetic acid, HEMF, isoamyl alcohol, and methional was 2500:300:100:1.

Identification of the glutaminase genes of Aspergillus sojae involved in glutamate production during soy sauce fermentation.

Science.gov (United States)

Ito, Kotaro; Koyama, Yasuji; Hanya, Yoshiki

2013-01-01

Glutaminase, an enzyme that catalyzes the conversion of L-glutamine to L-glutamate, enhances the umami taste in soy sauce. The Aspergillus sojae genome contains 10 glutaminase genes. In this study, we estimated that approximately 60% of the glutamate in soy sauce is produced through the glutaminase reaction. To determine which glutaminase is involved in soy sauce glutamate production, we prepared soy sauces using single and multiple glutaminase gene disruptants of A. sojae. The glutamate concentration in soy sauce prepared using the ΔgahA-ΔgahB-ΔggtA-Δgls disruptant was approximately 60% lower than that in the control strain, whereas it was decreased by approximately 20-30% in the ΔgahA-ΔgahB disruptant. However, the glutamate concentration was unchanged in the soy sauces prepared using the ΔgahA-ΔggtA-Δgls and ΔgahB-ΔggtA-Δgls disruptants. These results indicate that four glutaminases are involved in glutamate production in soy sauce, and that the peptidoglutaminase activities of GahA and GahB increase the glutamate concentration in soy sauce.

Occurrence of chloropropanols in soy sauce and other foods in China between 2002 and 2004.

Science.gov (United States)

Fu, Wu Sheng; Zhao, Yunfeng; Zhang, Gong; Zhang, Lei; Li, Jing Guang; Tang, Chang Dong; Miao, Hong; Ma, Jin Bo; Zhang, Qi; Wu, Yong Ning

2007-08-01

A survey of chloropropanols in soy sauce and some selected foods in China is reported. Thirty-seven traditionally brewed soy sauce samples contained 3-MCPD below the EC maximum limit (ML) of 0.02 mg kg(-1). All soy sauce samples (629) from retailers contained levels of 3-MCPD ranging between HVP). This indicates that the necessary processing changes have been made to decrease levels of chloropropanols in soy sauce. 2-Monochloropropane-1,3-diol (2-MCPD), 1,3-dichloro-2-propanol (1,3-DCP) and 2,3-dichloro-1-propanol (2,3-DCP) were detected in 48.1 19.1 and 3.78% of the soy sauce samples, respectively; the highest levels being 20.3, 8.26 and 0.50 mg kg(-1), respectively. A good linear correlation was found between the amount of 3-MCPD and 2-MCPD, with the level of 3-MCPD being generally higher than that of other chloropropanols for the same soy sauce. Acid HVP contained 3-MCPD at a level of 0.010-117.7 mg kg(-1) (on a liquid basis) and 80% of samples contained levels exceeding 1.0 mg kg(-1). In some other foods investigated, relatively high levels of 3-MCPD were found in soy sauce powder, oyster sauce, beef products, instant noodle spices and health foods, ranging from 0.029 to 13.64 mg kg(-1). It is concluded that abnormal levels of 3-MCPD in soy sauce or other foods produced in China may result from acid hydrolysis or the addition of the contaminated acid HVP.

Determination and Quantification of 5-Hydroxymethylfurfural in Vinegars and Soy Sauces

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Li-Li Zhang

2017-01-01

Full Text Available The organic compound 5-hydroxymethylfurfural (HMF can be formed from sugars under Maillard reaction and caramelization. In order to study the formation regular of HMF in sugary liquid condiment, vinegar and soy sauce were selected. High-performance liquid chromatography (HPLC was used to determine the HMF concentrations of various brands of soy sauce and vinegar. The result showed that HMF concentrations were in a range of 0.42 to 115.43 mg/kg for vinegar samples and 0.43 to 5.85 mg/kg for soy sauce samples. The concentrates of HMF were expressed in zero-order kinetics model at 100°C before the maximum HMF generation in all of the tested samples. Longer heating treatment time would reduce the HMF content in tested samples. In addition, HMF content had obviously positive correlation with sugar contents in vinegar samples, but no similar rule was found in soy sauces.

Secular trends in salt and soy sauce intake among Chinese adults, 1997-2011.

Science.gov (United States)

Yu, Lianlong; Li, Suyun; Zhao, Jinshan; Zhang, Junli; Wang, Liansen; Wang, Kebo

2018-03-01

Salt and soy sauce are the main ways of sodium intake in Chinese dietary. In this study, we used the data of the China Health and Nutrition Surveys to describe the secular trends of salt and soy sauce intake among Chinese adults from 1997 to 2011. Trends were tested by multiple linear regression models. During the past 14 years, the consumption of sodium, salt and soy sauce intake values decreased significantly across the six study periods (p sauce intake values decreased by 9.0 g/d among men and 7.3 g/d among women. Similar significant trends were observed in all age groups, activity levels and regions (p < .0001).

Characterization of a Bacillus amyloliquefaciens strain for reduction of citrulline accumulation during soy sauce fermentation.

Science.gov (United States)

Zhang, Jiran; Du, Guocheng; Chen, Jian; Fang, Fang

2016-10-01

To reduce the amount of citrulline produced by arginine-consuming bacteria in the moromi mash during soy sauce production. Bacillus amyloliquefaciens JY06, a salt-tolerant strain with high arginine consumption ability and low citrulline accumulation capacity, was isolated from moromi mash. The concentration of citrulline was decreased from 26.8 to 5.1 mM and ethyl carbamate in soy sauce, after sterilization, decreased from 97 to 17 μg kg(-1) when B. amyloliquefaciens JY06 was added during fermentation. The aroma of the sauce was improved by increasing the ester content. B. amyloliquefaciens JY06 is a beneficial bacterium that can be used in soy sauce fermentation to eliminate ethyl carbonate and enhance the flavor of the sauce.

Content iodine in sauces of type emulsion

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M. Bakirov

2015-05-01

Full Text Available Introduction. The scarcity of natural resources arouse a necessity to find additional sources of protein, fat, carbohydrates, and their complexes with scarce mineral compounds. Therefore, a relevant issue is to enrich the diets deficient iodine compounds through research and development of new food products. Materials and methods. Investigation of iodine content in emulsion-type sauces at all stages was performed using Xray -fluorescence analyzer «Elvax». X-ray -fluorescence method consists of the appearance characteristic X-radiation of atoms of a chemical element at infringement they the primary X-ray irradiation. Results and discussion. Investigated for the determination of organic and inorganic forms of iodine in content of food items, and installed the total loss of iodine in sauces after cooking and storage at +5 ... +10 ° C for 30 days. Using iodine-proteinaceous additive from 0.5 ... 2.5% by mass of iodine 0.01% can be achieved from 15 to 50% of the human daily requirement by iodine. The resulting product does not lose its organoleptic, physico - chemical, consumer characteristics and meets the requirements of normative documents. As a result of our research, it was found that the addition of the supplements enriched protein-mineral (SEPM in composition sauces does not adversely affect the physical -chemical characteristics of sauces, but due to the stabilizing effect of additives iodine-proteinaceous increased emulsion stability up to 98 - 100% without additional foo d additives (emulsifiers. This additive has passed a series of tests that indicate on compliance with requirements normative and technical documentation. Conclusions. Used methodical approach allowed us to estimate the level of organic and inorganic iodine, as well as describe in more detail and correctly interpret the chemical composition of foods fortified with iodine and predict their health properties.

Effects of soy sauce on physicochemical and textural properties of tumbled chicken breast.

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Kim, H W; Hwang, K E; Song, D H; Kim, Y J; Lim, Y B; Choi, J H; Choi, Y S; Kim, H Y; Kim, C J

2014-03-01

The objective of this study was to evaluate the effects of soy sauce on the physicochemical and textural properties of tumbled chicken breasts. Chicken breasts marinated with distilled water (Con), 4% NaCl solution, 4% NaCl and lactic acid solution (pH 4.9), and soy sauce solution (4% salt concentration and pH 4.9) were vacuum tumbled at 3°C for 60 min. The chicken breast marinated with soy sauce solution showed lower lightness and higher redness and yellowness due to the color of the soy sauce. The acidic marinades led to a decrease in pH value of tumbled chicken breast. The acidic marinades increased collagen solubility of sample compared with 4% NaCl solution, resulting in decreased shear force. Water-holding capacity, marination and cooking yields, and solubility of myofibrillar proteins were mainly affected by the presence of salt in the marinade, rather than by pH alternation. Our results suggested that soy sauce marination can improve the tenderness of tumbled chicken breast.

Quorum Quenching Bacillus sonorensis Isolated from Soya Sauce Fermentation Brine

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Kok-Gan Chan

2012-03-01

Full Text Available An N-acylhomoserine lactone (AHL-degrading bacterial strain, L62, was isolated from a sample of fermentation brine of Chinese soya sauce by using rich medium agar supplemented with soya sauce (10% v/v. L62, a rod-shaped Gram positive bacterium with amylolytic activity, was phylogentically related to Bacillus sonorensis by 16S ribosomal DNA and rpoB sequence analyses. B. sonorensis L62 efficiently degraded N-3-oxohexanoyl homoserine lactone and N-octanoylhomoserine lactone. However, the aiiA homologue, encoding an autoinducer inactivation enzyme catalyzing the degradation of AHLs, was not detected in L62, suggesting the presence of a different AHL-degrading gene in L62. To the best of our knowledge, this is the first report of AHL-degrading B. sonorensis from soya sauce liquid state fermentation.

Influence of repeated infusion of capsaicin-contained red pepper sauce on esophageal secondary peristalsis in humans.

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Liu, T T; Yi, C H; Lei, W Y; Hung, X S; Yu, H C; Chen, C L

2014-10-01

The transient receptor potential vanilloid 1 has been implicated as a target mediator for heartburn perception and modulation of esophageal secondary peristalsis. Our aim was to determine the effect of repeated esophageal infusion of capsaicin-contained red pepper sauce on heartburn perception and secondary peristalsis in healthy adults. Secondary peristalsis was performed with mid-esophageal injections of air in 15 healthy adults. Two separate protocols including esophageal infusion with saline and capsaicin-contained red pepper sauce and 2 consecutive sessions of capsaicin-contained red pepper sauce were randomly performed. After repeated infusion of capsaicin-contained red pepper sauce, the threshold volume to activate secondary peristalsis was significantly increased during slow (p sauce enhanced heartburn perception (p sauce infusion (p = 0.007). Acute infusion of capsaicin-contained red pepper sauce significantly increased pressure wave amplitudes of distal esophagus during slow (p = 0.003) and rapid air injections (p = 0.01), but repeated infusion of capsaicin-contained red pepper sauce significantly decreased pressure wave amplitude of distal esophagus during slow (p = 0.0005) and rapid air injections (p = 0.003). Repeated esophageal infusion of capsaicin appears to attenuate heartburn perception and inhibit distension-induced secondary peristalsis in healthy adults. These results suggest capsaicin-sensitive afferents in modulating sensorimotor function of secondary peristalsis in human esophagus. © 2014 John Wiley & Sons Ltd.

Halobacterium sp. SP1(1) as a starter culture for accelerating fish sauce fermentation.

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Akolkar, A V; Durai, D; Desai, A J

2010-07-01

Application of Halobacterium sp. SP1(1) for the acceleration of fish sauce fermentation. Traditional fish sauce fermentation was mimicked using Halobacterium sp. SP1(1) as starter culture. Protease activity, peptide release and α-amino content (parameters used to monitor the progress of the fermentation) were high at day 10 in tests and day 20 in un-inoculated controls. The total protein and nitrogen contents were also high in tests compared with controls. The amino acid profile observed at the end of fermentation in experimental samples, when compared with the commercial sauce preparation, was found to be better with respect to flavour and aroma contributing amino acids as well as essential amino acid lysine. Microflora analysis of the final fish sauce revealed the absence of any nonhalophilic or halotolerant micro-organisms. The protease-producing halophilic isolates obtained from the fish sauce of eviscerated and uneviscerated controls were identified as Halobacterium sp. F1 and F2, respectively, by 16S rDNA sequence analysis. Exogenous augmentation of Halobacterium sp. SP1(1) accelerated the fish sauce fermentation process with an additive effect on the existing natural microflora present in the fish during fermentation. Halobacterium sp SP1(1), therefore, can be used as an important starter culture for accelerating the fish fermentation process, which is attributed to its extracellular protease. The present study is the first report on use of Halobacterium species as a starter culture for accelerating fish sauce fermentation. Use of halobacterial starter cultures may revolutionize the process in fish sauce industries by reducing the fermentation time and making the process more economical with improved nutritive value of product. Journal compilation © 2009 The Society for Applied Microbiology. No claim to Indian Government works.

John Dique: dialysis pioneer and political advocate.

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George, Charles R P

2016-02-01

John Dique (1915-1995) epitomized the internationalism of medicine, the intellectual and manual dexterity of many pioneers of dialysis, and the social concern evinced by many nephrologists. Born in Burma of French, German, British and Indian ancestry; educated in India; an Anglo-Indian who described himself as British without ever having visited Britain; he moved to Australia in 1948 to escape the murderous inter-ethnic conflict that befell multicultural India as it and Pakistan became independent. Settling in Brisbane, he pioneered several novel medical techniques. After inventing some simple equipment to facilitate intravenous therapy, he established a neonatal exchange blood transfusion programme. Then, between 1954 and 1963, he personally constructed and operated two haemodialysis machines with which to treat patients suffering from acute renal failure, the first such treatment performed in Australasia. His patients survival results were, for the era, remarkable. He subsequently helped found the Royal Australasian College of Pathologists and went on to establish a successful private pathology practice. The latter years of his life, however, saw him become a social and political advocate. He fiercely opposed the emerging ideologies of multiculturalism and social liberalism that, he predicted, would seriously damage the national fabric of Western society. Public vilification ensued, his medical achievements disregarded. It does seem likely, however, that in none of the areas that he touched - whether medical, social, or political - has the last word yet been said.

Characterization of fermented seaweed sauce prepared from nori (Pyropia yezoensis).

Science.gov (United States)

Uchida, Motoharu; Kurushima, Hirotaka; Ishihara, Kenji; Murata, Yuko; Touhata, Ken; Ishida, Noriko; Niwa, Kentaro; Araki, Toshiyoshi

2017-03-01

High-salt content seaweed sauces were prepared for the first time using nori (Pyropia yezoensis) by fermentation and characterized. Components and taste of the two nori sauces (NSs) prepared separately were compared with those of soy and fish sauces. The NSs were rich in total nitrogen compounds (1.5 g N/100 ml on average) and potassium (880 mg/100 g), and had a unique free amino acid composition (e.g., taurine 617 mg/100 g), explaining their unique taste as evaluated by a taste sensing system. As for their food function, inhibitory activity of angiotensin-converting enzyme was observed. As for their food safety, arsenic was detected at a 0.8 mg/100 g level in total, but inorganic arsenic was not detected (<0.05 mg/100 g) and not regarded as a problem. Allergy-causing substances contained in wheat, soy beans, and crustaceans were not detected (<0.1 mg/100 g) with NSs. These results suggest that the nori sauce has a high potential as a novel nutritional source for humans. Copyright © 2016 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

Study on N-Amino, Protein and Total Glucose of Etawah Crossbreed Goat and Boer Crossbreed Goat Meat Sauce

OpenAIRE

Khothibul Umam Al Awwaly; Aris Sri Widati; Vina Rahmadani

2012-01-01

The aim of this study was to know the difference between Etawah crossbreed goat meat sauce and Boer crossbreed goat meat sauce evaluated on N-amino, protein, and total glucose.The material used in the research were meat sauce from Etawah crossbreed goat and Boer crossbreed goat. The result showed that the different species of goat statistically gave  no significant  effect (P>0.05) on N-amino, protein and total glucose of goat meat sauce. Boer crossbreed meat sauce tend higher than Etawah cro...

The effect of nutrient fortification of sauces on product stability, sensory properties, and subsequent liking by older adults.

Science.gov (United States)

Tsikritzi, Roussa; Wang, Jianqiu; Collins, Vanessa J; Allen, Victoria J; Mavrommatis, Yiannis; Moynihan, Paula J; Gosney, Margot A; Kennedy, Orla B; Methven, Lisa

2015-05-01

There are potential nutritional and sensory benefits of adding sauces to hospital meals. The aim of this study was to develop nutrient fortified sauces with acceptable sensory properties suitable for older people at risk of undernutrition. Tomato, gravy, and white sauce were fortified with macro- and micronutrients using food ingredients rich in energy and protein as well as vitamin and mineral premixes. Sensory profile was assessed by a trained panel. Hedonic liking of fortified compared with standard sauces was evaluated by healthy older volunteers. The fortified sauces had higher nutritional value than the conventional ones, for example the energy content of the fortified tomato, white sauce, and gravy formulations were increased between 2.5- and 4-fold compared to their control formulations. Healthy older consumers preferred the fortified tomato sauce compared with unfortified. There were no significant differences in liking between the fortified and standard option for gravy. There were limitations in the extent of fortification with protein, potassium, and magnesium, as excessive inclusion resulted in bitterness, undesired flavors, or textural issues. This was particularly marked in the white sauce to the extent that their sensory characteristics were not sufficiently optimized for hedonic testing. It is proposed that the development of fortified sauces is a simple approach to improving energy intake for hospitalized older people, both through the nutrient composition of the sauce itself and due to the benefits of increasing sensorial taste and lubrication in the mouth. © 2015 Institute of Food Technologists®

Studies of soy sauce sterilization and its special flavour improvement by gamma-ray irradiation

International Nuclear Information System (INIS)

Yang Jingtian; Jin Xinhua; Gu Guoxing; Yun Guichun

1988-01-01

Experimental studies for sterilizing 12 kinds of soy sauce with gamma-ray irradiation showed that both sterilization and improvements in flavour and quality of soy sauce were obtained simultaneously. (author)

Synergism between carvacrol or thymol increases the antimicrobial efficacy of soy sauce with no sensory impact.

Science.gov (United States)

Moon, Hyeree; Rhee, Min Suk

2016-01-18

Here, we examined the antimicrobial effects of soy sauce containing essential oils (EOs) against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes at 22°C and 4°C. To screen a variety of combined effects, soy sauce was mixed with six different EOs (carvacrol, thymol, eugenol, trans-cinnamaldehyde, β-resorcylic acid, and vanillin), each at a concentration of 1mM for 10 min. None of the oils showed bactericidal activity when used alone. Soy sauce combined with carvacrol and thymol induced the greatest antibacterial activity against all tested bacteria; therefore, these oils were further tested at 0.25, 0.5, and 1mM (0.0039%, 0.0078%, and 0.0157%) for 1, 5, and 10 min at 4°C and 22°C. In addition, sensory evaluation of soy sauce containing each EO at 0.25, 0.5, 1, and 2mM was performed using the nine point hedonic test. Carvacrol or thymol (1mM) eliminated all the test bacteria (initial population, 7.0-7.5logCFU/ml) in 1-5 min at 22°C and within 10 min at 4°C. L. monocytogenes was slightly more tolerant at 4°C, which may be attributable to the ability of the cell membrane to adapt to low temperatures. The sensory scores for soy sauce containing EOs were not significantly different from that of soy sauce without EOs (P>0.05). The stability of EO efficacy in soy sauce was also verified. These results suggest that carvacrol and thymol act synergistically with other factors present in soy sauce to increase antimicrobial activity against major foodborne pathogens at both 4°C and 22°C. The synergism may be attributable to the combination of factors (mainly high salt concentration and low pH imparted by organic acids) present in soy sauce and the membrane attacking properties of carvacrol and thymol. This method will facilitate the production of microbiologically safe soy sauce, soy sauce-based marinades, and various marinated foods. Copyright © 2015 Elsevier B.V. All rights reserved.

Formation and reduction of furan in a soy sauce model system.

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Kim, Min Yeop; Her, Jae-Young; Kim, Mina K; Lee, Kwang-Geun

2015-12-15

The formation and reduction of furan using a soy sauce model system were investigated in the present study. The concentration of furan fermented up to 30 days increased by 211% after sterilization compared to without sterilization. Regarding fermentation temperature, furan level after 30 days' fermentation was the highest at 30°C (86.21 ng/mL). The furan levels in the soy sauce fermentation at 20°C and 40°C were reduced by 45% and 88%, respectively compared to 30°C fermentation. Five metal ions (iron sulfate, zinc sulfate, manganese sulfate, magnesium sulfate, and calcium sulfate), sodium sulfite, ascorbic acid, dibutyl hydroxyl toluene (BHT), and butylated hydroxyanisole (BHA) were added in a soy sauce model system. The addition of metal ions such as magnesium sulfate and calcium sulfate reduced the furan concentration significantly by 36-90% and 27-91%, respectively in comparison to furan level in the control sample (psauce model system by 278% and 87%, respectively. In the case of the BHT and BHA, furan formation generally was reduced in the soy sauce model system by 84%, 56%, respectively. Copyright © 2015 Elsevier Ltd. All rights reserved.

Formation by yeast of 2-furanmethanethiol and ethyl 2-mercaptopropionate aroma compounds in Japanese soy sauce.

Science.gov (United States)

Meng, Qi; Hatakeyama, Makoto; Sugawara, Etsuko

2014-01-01

Two aroma compounds of volatile thiols, 2-furanmethanethiol (2FM) and ethyl 2-mercaptopropionate (ET2MP), were formed in five types of Japanese soy sauce during fermentation by yeast. The concentrations of 2FM and ET2MP in the soy sauce samples increased during alcoholic fermentation. The concentrations of 2FM and ET2MP were higher in the soy sauce fermented by Zygosaccharomyces rouxii than in that fermented by Candida versatilis. The enantiomers of ET2MP were separated by gas chromatography in a capillary column. The average enantiomeric ratio of ET2MP in the soy sauce was approximately 1:1. 2FM was formed by yeast in a medium prepared from cysteine and furfural, and cysteine is considered the key precursor of 2FM by yeast in soy sauce.

Making soy sauce from defatted soybean meal without the mejus process by submerged cultivation using thermophilic bacteria.

Science.gov (United States)

Hur, Jeong Min; Park, Doo Hyun

2015-08-01

The diversity of thermophilic bacteria was not significantly altered while growing in a defatted soybean meal (DFSM) slurry at 60 °C for 10, 20, and 30 days. Five species of thermophilic bacteria, which belong to the genera Aeribacillus (temperature gradient gel electrophoresis [TGGE] band no. 1), Saccharococcus (TGGE band no. 2), Geobacillus (TGGE band no. 3), Bacillus (TGGE band no. 4), and Anoxybacillus (TGGE band no. 5), were detected in the fermenting DFSM slurry. The cell-free culture fluid obtained from the fermenting DFSM slurry on day 14 hydrolyzed starch and soy protein at 60 °C but not at 30 °C. Soy sauce (test soy sauce) was prepared from the fermented DFSM slurry after a 30 day cultivation at 60 °C and a 60 day ripening at 45 °C. Free amino acid (AA) and organic acid contents in the soy sauce increased in proportion to the fermentation period, whereas ammonium decreased proportionally. Mg and Ca contained in the soy sauce decreased proportionally during fermentation and were lower than those in the non-fermented DFSM extract (control). Spectral absorbance of soy sauce prepared from the fermented DFSM slurry was maximal at 430 nm and increased slightly in proportion to the fermentation period. The aroma and flavor of the test soy sauce were significantly different from those of traditional Korean soy sauce. Conclusively, soy sauce may be prepared directly from the fermented DFSM slurry without meju-preparing process and fermentation period may be a factor for control of soy sauce quality.

KANDUNGAN NATRIUM BEBERAPA JENIS SAMBAL KEMASAN SERTA UJI TINGKAT PENERIMAANNYA (THE SODIUM CONTENT OF SOME CHILLI SAUCES AND ITS SENSORY EVALUATION

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Suryana Purawisastra

2013-07-01

Full Text Available ABSTRACT Background: Chili sauce is one the spice which is widely used in Indonesia. In making of the sauce, salt is added to increase the palatability of the chili sauce. In the past salt was the only source of sodium, however, nowadays there are some food additives containing sodium such as sodium benzoate becoming the source of sodium. At the moment, the chili sauce are available in the market, and in making those sauces, beside the addition of salt is also some food additive containing sodium were added.  The excessive of sodium intake is related to the risk of hypertension and kidney failure. Objectives: to analyze the sodium contents of 10 kinds of chili sauces available in the market and to evaluate the sensory of the sauce. Methods: Ten samples of chili sauce in various brands were bought from supermarket, and then analyzed its sodium content using the Flame photometer method. Its sensory evaluation was performed by the thirty-two of testers. Results: The sodium content of sauces was shown that the value of the content was varying significantly (p £ 0.05. The highest content was 9.03 mg per gram, and the lowest was 3.82 mg per gram. The others were spread out between the highest and the lowest. Whereas the sensory evaluation of the sauce indicated that the sauce containing the higher content of sodium was tend to be more acceptance than the lower one.  Conclusion: The sodium content of sauces in this study was varying between 9.03 to 3.82 mg per 100 g, whereas the sensory evaluation of the sauces revealed that the sauce which contained the higher content of sodium was more preference by the testers than the lower one. [Penel Gizi Makan 2010, 33(2: 173-179] Keywords: sodium content, chili sauce, food additives.

Inhibitory Effects of Spices on Biogenic Amine Accumulation during Fish Sauce Fermentation.

Science.gov (United States)

Zhou, Xuxia; Qiu, Mengting; Zhao, Dandan; Lu, Fei; Ding, Yuting

2016-04-01

The presence of high levels of biogenic amines is detrimental to the quality and safety of fish sauce. This study investigated the effects of ethanol extracts of spices, including garlic, ginger, cinnamon, and star anise extracts, in reducing the accumulation of biogenic amines during fish sauce fermentation. The concentrations of biogenic amines, which include histamine, putrescine, tyramine, and spermidine, all increased during fish sauce fermentation. When compared with the samples without spices, the garlic and star anise extracts significantly reduced these increases. The greatest inhibitory effect was observed for the garlic ethanolic extracts. When compared with controls, the histamine, putrescine, tyramine, and spermidine contents and the overall biogenic amine levels of the garlic extract-treated samples were reduced by 30.49%, 17.65%, 26.03%, 37.20%, and 27.17%, respectively. The garlic, cinnamon, and star anise extracts showed significant inhibitory effects on aerobic bacteria counts. Furthermore, the garlic and star anise extracts showed antimicrobial activity against amine producers. These findings may be helpful for enhancing the safety of fish sauce. © 2016 Institute of Food Technologists®

Compositional differences among Chinese soy sauce types studied by (13)C NMR spectroscopy coupled with multivariate statistical analysis.

Science.gov (United States)

Kamal, Ghulam Mustafa; Wang, Xiaohua; Bin Yuan; Wang, Jie; Sun, Peng; Zhang, Xu; Liu, Maili

2016-09-01

Soy sauce a well known seasoning all over the world, especially in Asia, is available in global market in a wide range of types based on its purpose and the processing methods. Its composition varies with respect to the fermentation processes and addition of additives, preservatives and flavor enhancers. A comprehensive (1)H NMR based study regarding the metabonomic variations of soy sauce to differentiate among different types of soy sauce available on the global market has been limited due to the complexity of the mixture. In present study, (13)C NMR spectroscopy coupled with multivariate statistical data analysis like principle component analysis (PCA), and orthogonal partial least square-discriminant analysis (OPLS-DA) was applied to investigate metabonomic variations among different types of soy sauce, namely super light, super dark, red cooking and mushroom soy sauce. The main additives in soy sauce like glutamate, sucrose and glucose were easily distinguished and quantified using (13)C NMR spectroscopy which were otherwise difficult to be assigned and quantified due to serious signal overlaps in (1)H NMR spectra. The significantly higher concentration of sucrose in dark, red cooking and mushroom flavored soy sauce can directly be linked to the addition of caramel in soy sauce. Similarly, significantly higher level of glutamate in super light as compared to super dark and mushroom flavored soy sauce may come from the addition of monosodium glutamate. The study highlights the potentiality of (13)C NMR based metabonomics coupled with multivariate statistical data analysis in differentiating between the types of soy sauce on the basis of level of additives, raw materials and fermentation procedures. Copyright © 2016 Elsevier B.V. All rights reserved.

Immobilized soy-sauce yeasts : development and characterization of a new polyethylene-oxide support

NARCIS (Netherlands)

Sluis, van der C.; Mulder, A.N.T.; Grolle, K.C.F.; Engbers, G.H.M.; Schure, ter E.G.; Tramper, J.; Wijffels, R.H.

2000-01-01

Entrapment of cells in alginate gel is a widely used mild immobilization procedure. However, alginate gel is not very suitable for use in long-term continuous soy-sauce processes because alginate is sensitive to abrasion and chemically unstable towards the high salt content of soy-sauce medium.

The Effect of Soy Sauce Waste in Ration on Performance of Mojosari Duck

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G. A. A. Larasati

2017-06-01

Full Text Available The purpose of study was to determined the effect of soy sauce waste in ration in the ration on the performance of Mojosari duck. The materials used were 240 of Mojosari which are 20 weeks olds with average body weight 1,385.0 ± 130.85 grams (CV = 9.44%. Feed ingredients used were, rice bran, soybean meal, yellow corn, fish meal, pollard and premix. The design that used was Completely Randomized Design (CRD with 4 treatments and 6 replications.The treatment applied soy sauce waste at level 5, 7,5 and 10%. The parameters observed were consumption, egg production, feed conversion. The data were analyzed by analysis of variance with F test. The results showed that soy sauce waste did not effected on performance (consumption of ration, egg production, ration conversion of Mojosari duck. The conclusion of this research is soy sauce waste be used as feed stuff of Mojosari duck ration until level 10%.

Data on volatile compounds in fermented materials used for salmon fish sauce production.

Science.gov (United States)

Nakano, Mitsutoshi; Sagane, Yoshimasa; Koizumi, Ryosuke; Nakazawa, Yozo; Yamazaki, Masao; Watanabe, Toshihiro; Takano, Katsumi; Sato, Hiroaki

2018-02-01

This article describes the analysis of volatile compounds in fermented materials used for salmon fish sauce production via gas chromatography/mass spectrometry (GC/MS). Ten types of fish sauces were produced from raw salmon materials, including various proportions of flesh, viscera, inedible portion (heads, fins, and backbones), and soft roe, by mixing them with salt and allowing them to ferment for up to three months. The volatile compounds were captured by a solid-phase microextraction method and then applied to GC/MS for separation and identification of the compounds in the fish sauce products. The number of volatile compounds identified in the starting materials varied from 15 to 29 depending on the ingredients. The number of compounds in the final fish sauce products was reduced by 3.4-94.7% of that in the original material. The retention times and names of the identified compounds, as well as their relative peak areas, are provided in a Microsoft Excel Worksheet.

Vegetables, Soups, Sauces, Gravies and Beverages.

Science.gov (United States)

Marine Corps Inst., Washington, DC.

Developed as part of the Marine Corps Institute (MCI) correspondence training program, this course on vegetables, soups, sauces, gravies, and beverages is designed to increase Marine Corps cooks' effectiveness as food handlers, using the proper techniques in the preparation of these items. Introductory materials include specific information for…

Soy sauce classification by geographic region and fermentation based on artificial neural network and genetic algorithm.

Science.gov (United States)

Xu, Libin; Li, Yang; Xu, Ning; Hu, Yong; Wang, Chao; He, Jianjun; Cao, Yueze; Chen, Shigui; Li, Dongsheng

2014-12-24

This work demonstrated the possibility of using artificial neural networks to classify soy sauce from China. The aroma profiles of different soy sauce samples were differentiated using headspace solid-phase microextraction. The soy sauce samples were analyzed by gas chromatography-mass spectrometry, and 22 and 15 volatile aroma compounds were selected for sensitivity analysis to classify the samples by fermentation and geographic region, respectively. The 15 selected samples can be classified by fermentation and geographic region with a prediction success rate of 100%. Furans and phenols represented the variables with the greatest contribution in classifying soy sauce samples by fermentation and geographic region, respectively.

Consumer acceptance of salt-reduced 'soy sauce' bread over repeated in home consumption

NARCIS (Netherlands)

Kremer, S.; Shimojo, R.; Holthuysen, N.T.E.; Koester, E.P.; Mojet, J.

2013-01-01

The stability of liking for salt reduced/re-formulated bread was tested in a home use test for three weeks. Salt was partially replaced by naturally brewed soy sauce. 56 Consumers were provided with regular bread (variant A) and another 59 were provided with salt-reduced soy sauce bread (variant B).

A Study on Shelf Life Prolonging Process of Chili Soy Sauce in Malaysian SMEs’ (Small Medium Enterprise)

Science.gov (United States)

Mat Sharif, Zainon Binti; Taib, Norhasnina Binti Mohd; Yusof, Mohd Sallehuddin Bin; Rahim, Mohammad Zulafif Bin; Tobi, Abdul Latif Bin Mohd; Othman, Mohd Syafiq Bin

2017-05-01

This research paper presents the possible solutions to prolong the shelf life of spicy (chili) soy sauce. The current spicy soy sauce formulation is without adding preservative which result in shorter shelf life. It is suggested to add chemical preservative to this spicy soy sauce in order to prolong its shelf life without jeopardising its prevailing taste. The proposed preservative is sodium benzoate. It is hope that by adding sodium benzoate, it can prolong the shelf life of the products from one year to two years without jeopardising the taste and quality of the products. The problem to extend the shelf life of spicy (chilli) soy sauce was 100% solved. The product could be extended to 2 years without adding any preservative (sodium benzoate) as the main raw material (soy sauce) purchased from “Kicap Jalen” had been added sodium benzoate as their preservative to prolong the soy sauce shelf life. All the physicochemical and nutritional analysis shown good results. As for the microbiological analysis, all the 3 samples shown good results on the total plate count.

Analysis of volatile flavor compounds influencing Chinese-type soy sauces using GC-MS combined with HS-SPME and discrimination with electronic nose.

Science.gov (United States)

Gao, Lihua; Liu, Ting; An, Xinjing; Zhang, Jinlan; Ma, Xiaoran; Cui, Jinmei

2017-01-01

Soy sauce contains a variety of volatiles that are highly valuable to its quality with regard to sensory characteristics. This paper describes the analysis of volatile compounds influencing the flavor quality of Chinese-type soy sauces. Gas chromatography-mass spectrometry (GC-MS) combined with headspace-solid phase microextraction and electronic nose (E-nose) were applied for identifying the volatile flavor compounds as well as determining their volatile profiles of 12 soy sauces manufactured by different fermentation process. Forty one key volatile components of these 12 soy sauce products, a pure soy sauce and an acid-hydrolyzed vegetable protein sample, were compared in semi-quantitative form, and their volatile flavor profiles were analyzed by E-nose. The substantially similar results between hierarchical cluster analysis based on GC-MS data and E-nose analysis suggested that both techniques may be useful in evaluating the flavor quality of soy sauces and differentiating soy sauce products. The study also showed that there were less volatile flavor compounds in soy sauces produced through low-salt solid-state fermentation process, a traditional manufacturing technology and a widely adopted technology in Chinese soy sauce industries. In addition, the investigation suggested that the flavor quality of soy sauce varied widely in Chinese domestic market, and that the present Chinese national standards of soy sauce should be further perfected by the addition of flavor grades of soy sauce in the physical and chemical index. Meanwhile, this research provided valuable information to manufacturers and government regulators, which have practical significance to improve quality of soy sauces.

Effects of soy sauce and packaging method on volatile compounds and lipid oxidation of cooked irradiated beef patties

Science.gov (United States)

Kim, Hyun-Wook; Lee, Soo-Yeon; Hwang, Ko-Eun; Song, Dong-Heon; Kim, Yong-Jae; Ham, Yun-Kyung; Lee, Choong-Hee; Choi, Yun-Sang; Lee, Ju-Woon; Kim, Cheon-Jei

2014-10-01

The objective of this study is to determine the effect of soy sauce on volatile compounds and lipid oxidation of cooked irradiated beef patties. Sulfur-containing volatile components, which are produced by irradiation, were not found in all treatments. Volatile components derived from soy sauce, such as 3-hydroxy-2-butanone, acetic acid, 3-methyl-1-butanol and 2-methyl-1-butanol, were detected in beef patties containing soy sauce regardless of irradiation and packaging method. Volatile aldehydes, including hexanal, significantly decreased the irradiated beef patty prepared with soy sauce compared to those of irradiated beef patty made with NaCl at 1 day and 5 days after irradiation. In addition, combined use of vacuum packaging and soy sauce treatments could inhibit the formation of volatile compounds and 2-thiobarbituric acid reactive substances during chilled storage. Therefore, the use of soy sauce in cooked and irradiated beef could reduce the production of volatile components associated with the irradiation-induced off-flavor and lipid oxidation.

Industrial processing versus home processing of tomato sauce: Effects on phenolics, flavonoids and in vitro bioaccessibility of antioxidants.

Science.gov (United States)

Tomas, Merve; Beekwilder, Jules; Hall, Robert D; Sagdic, Osman; Boyacioglu, Dilek; Capanoglu, Esra

2017-04-01

The effect of industrial and home processing, in vitro gastrointestinal digestion, individual phenolic content, and antioxidant capacity of tomato into tomato sauce were investigated. Industrial processing of tomato fruit into sauce had an overall positive effect on the total antioxidant capacity (∼1.2-fold higher) compared to tomato fruit whereas home processing of tomato fruit into sauce led to a decrease in these values. Untargeted LC-QTOF-MS analysis revealed 31 compounds in tomato that changed upon processing, of which 18 could be putatively identified. Naringenin chalcone is only detectable in the fruit, while naringenin is strongly increased in the sauces. Rutin content increased by 36% in the industrial processed sauce whereas decreased by 26% in the home processed sauce when compared to fruit. According to the results of an in vitro gastrointestinal digestion model, industrial processing may lead to enhanced bioaccessibility of antioxidants. Copyright © 2016 Elsevier Ltd. All rights reserved.

Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storage.

Science.gov (United States)

Kim, Hyun-Wook; Choi, Yun-Sang; Choi, Ji-Hun; Kim, Hack-Youn; Hwang, Ko-Eun; Song, Dong-Heon; Lee, Soo-Yoen; Lee, Mi-Ai; Kim, Cheon-Jei

2013-11-01

This study was conducted to evaluate the antioxidant effects of soy sauce on lipid oxidation and color stability of raw beef patties. Raw beef patties were formulated with four solutions such as NaCl (sodium chloride solution), NaCl/SS (1:1 ratio of sodium chloride and soy sauce solution), SS (soy sauce solution), or SS/A (soy sauce solution combined with 0.05% ascorbic acid) in the same salt concentration. Addition of soy sauce resulted in the decreased pH, lightness, and increased yellowness. Treatment SS/A had the lowest percent of metmyoglobin during storage (Psauce addition were observed in treatments SS and SS/A at the end of the storage period. There were no differences (P>0.05) in free fatty acid concentration at the end of storage. The combined addition of soy sauce and ascorbic acid greatly improved (P<0.05) color stability and retarded lipid oxidation. Copyright © 2013 Elsevier Ltd. All rights reserved.

Sauces, spices, and condiments: definitions, potential benefits, consumption patterns, and global markets.

Science.gov (United States)

García-Casal, Maria Nieves; Peña-Rosas, Juan Pablo; Malavé, Heber Gómez-

2016-09-01

Spices and condiments are an important part of human history and nutrition, and have played an important role in the development of most cultures around the world. According to the Codex Alimentarius, the category of salts, spices, soups, sauces, salads, and protein products includes substances added to foods to enhance aroma and taste. Spices have been reported to have health benefits as antioxidant, antibiotic, antiviral, anticoagulant, anticarcinogenic, and anti-inflammatory agents. Health claims about the benefits of condiments for disease prevention or health improvement need to be science based and extensively supported by evidence; data on their preventive or protective potential in humans are currently limited. The condiments market has been growing continuously over the last few years, with the quantity of products sold under the category of sauces, dressings, and condiments during the period 2008-2013 increasing from 31,749,000 to 35,795,000 metric tons. About 50 of the 86 spices produced in the world are grown in India. From 2008 to 2013, the United States was the largest importer of spices, followed by Australia, the United Kingdom, Canada, and Russia. The main buyers of fish sauce are Vietnam and Thailand, with purchases of 333,000 and 284,000 metric tons in 2013, respectively. The sauces and condiments category is dynamic, with large differences in consumption in habits and practices among countries. This paper aims to establish definitions and discuss potential health benefits, consumption patterns, and global markets for sauces, spices, and condiments. © 2016 New York Academy of Sciences.

Effects of gamma ray radiation sterilization on chemical components of soy sauce

Science.gov (United States)

Daochuan, Yin; Zuren, Zou; Zongtiao, Liu; Jie, Fang

Soy sauce was treated with γ-ray radiation. The results indicated that there were no significant differences in total acids, total nitrogen, reduced-sugar, sodium chloride and 17 free amino acids between the treated and untreated soy sauce. Specialists from some factories tested the samples and no obvious changes in colour and lustre, flavour, sweet smell and liquid appearance could be identified after the treatment.

Effects of gamma ray radiation sterilization on chemical components of soy sauce

International Nuclear Information System (INIS)

Yin Daochuan; Zou Zuren; Liu Zongtiao; Fang Jie

1989-01-01

Soy sauce was treated with γ-ray radiation. The results indicated that there were no significant differences in total acids, total nitrogen, reduced-sugar, sodium chloride and 17 free amino acids between the treated and untreated soy sauce. Specialists from some factories tested the samples and no obvious changes in colour and lustre, flavour, sweet smell and liquid appearance could be identified after the treatment. (author)

Quality improvement on half-fin anchovy (Setipinna taty) fish sauce by Psychrobacter sp. SP-1 fermentation.

Science.gov (United States)

Zheng, Bin; Liu, Yu; He, Xiaoxia; Hu, Shiwei; Li, Shijie; Chen, Meiling; Jiang, Wei

2017-10-01

A method of improving fish sauce quality during fermentation was investigated. Psychrobacter sp. SP-1, a halophilic protease-producing bacterium, was isolated from fish sauce with flavor-enhancing properties and non-biogenic amine-producing activity. The performance of Psychrobacter sp. SP-1 in Setipinna taty fish sauce fermentation was investigated further. The inoculation of Psychrobacter sp. SP-1 did not significantly affect pH or NaCl concentration changes (P > 0.05), although it significantly increased total moderately halophilic microbial count, protease activity, total soluble nitrogen content and amino acid nitrogen content, and also promoted the umami taste and meaty aroma (P sauce quality by fermentation. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Physicochemical and sensory characteristics of soy sauce substituted with pigeon pea (Cajanus cajan (Linn.))

Science.gov (United States)

Retnaningsih, C.; Sumardi; Meiliana; Surya, A.

2018-01-01

The objective of this study wasto investigate the physicochemical and sensory properties of the soy sauce substituted with pigeon pea. Soybean was substituted by 20%, 50%, 75%, and 100% of pigeon pea. The observation included viscosity, total solids, protein levels, antioxidant activity, and sensory characteristics. The results showed that the more substitution of pigeon pea, the less the protein content of soy sauce and the more the antioxidant activity as well as total solids. The most favored group was 25% pigeon pea substitution. It is suggested that soy sauce could be prepared using 25% to 75% pigeon pea substitution.

Microfiltration of soy sauce sediment with rotating disk membrane module; Kaitengata enbanmaku module ni yoru shoyuori no roka

Energy Technology Data Exchange (ETDEWEB)

Matsushita, K.; Kanekuni, N.; Nogaki, H.; Itakura, I.; Shimizu, Y.; Watanabe, A. [TOTO Ltd., Kitakyushu (Japan)

1995-01-15

Soy sauce sediment is formed in pasteurization of raw soy sauce. It is treated as industrial waste, though its main component is soy sauce, because of difficulty in perfect clarification of the suspension. In this paper, we decided a suitable range of pore size of microfiltration and a cut-off level of ultrafiltration to clarify soy sauce sediment and we developed a rotating disk membrane module (RD Module) and compared performance with conventional a multi-tubular membrane module (MT Module). The optimum range to obtain soy sauce of quality was less than a pore size of O.2{mu}m for microfiltration, while ultrafiltration was not suitable for soy sauce sediment. Ultrafiltration was restricted by rejection of colors and nucleic acids and related compounds in soy sauce sediment, rather than rejection of bacteria and ethanol. An RD Module could recover soy sauce of quality and was superior to an MT Module for concentration ratio, but the permeate fluxes of the RD Module decreased under conditions of high revolution as centrifugal forces were exerted on the permeate in the disk membrane. The power consumption of the RD Module was proportional to the cube of number of revolutions and to the fifth power of the radius, so it was found that one of methods for the scale up is to increase the number of disk membranes than increase the radius. 15 refs., 8 figs., 1 tab.

Effects of soy sauce and packaging method on volatile compounds and lipid oxidation of cooked irradiated beef patties

International Nuclear Information System (INIS)

Kim, Hyun-Wook; Lee, Soo-Yeon; Hwang, Ko-Eun; Song, Dong-Heon; Kim, Yong-Jae; Ham, Yun-Kyung; Lee, Choong-Hee; Choi, Yun-Sang; Lee, Ju-Woon; Kim, Cheon-Jei

2014-01-01

The objective of this study is to determine the effect of soy sauce on volatile compounds and lipid oxidation of cooked irradiated beef patties. Sulfur-containing volatile components, which are produced by irradiation, were not found in all treatments. Volatile components derived from soy sauce, such as 3-hydroxy-2-butanone, acetic acid, 3-methyl-1-butanol and 2-methyl-1-butanol, were detected in beef patties containing soy sauce regardless of irradiation and packaging method. Volatile aldehydes, including hexanal, significantly decreased the irradiated beef patty prepared with soy sauce compared to those of irradiated beef patty made with NaCl at 1 day and 5 days after irradiation. In addition, combined use of vacuum packaging and soy sauce treatments could inhibit the formation of volatile compounds and 2-thiobarbituric acid reactive substances during chilled storage. Therefore, the use of soy sauce in cooked and irradiated beef could reduce the production of volatile components associated with the irradiation-induced off-flavor and lipid oxidation. - Highlights: • Soy sauce (SS) could inhibit volatiles cooked irradiated beef patties. • Vacuum packaging and SS treatment is effective to prevent lipid oxidation. • Hexanal content was highly correlated with TBA value of the irradiated beef patties

Effect of white mustard essential oil on inoculated Salmonella sp. in a sauce with particulates.

Science.gov (United States)

David, Jairus R D; Ekanayake, Athula; Singh, Indarpal; Farina, Brian; Meyer, Michael

2013-04-01

White mustard essential oil (WMEO), from white mustard seed (Sinapis alba L.), is obtained by solvent extraction of defatted and wetted ground mustard; endogenous myrosinase catalyzes the hydrolysis of the glucosinolate sinalbin to yield 4-hydroxybenzyl isothiocyanate (4-HBITC), the antimicrobial component of WMEO. Sauce with particulates was made by mixing sauce, which served as the carrier for WMEO, with frozen vegetable and chicken particulates inoculated with Salmonella sp. WMEO (at 250 to 750 ppm of 4-HBITC) was able to reduce inoculated Salmonella counts by 0.8 to 2.7 log (CFU/g) in a frozen sauce with particulates in a dose-dependent manner, starting from the point of formulating the sauce through the microwave cooking step. High-pressure liquid chromatography-based analytical data confirmed that 4-HBITC was present in all of the samples in the expected concentrations and was completely hydrolyzed after the recommended cooking time in microwave ovens. In another experiment simulating unintentional abuse conditions, where the WMEO containing sauce with particulates was kept at room temperature for 5 h, WMEO (at 250 to 750 ppm of 4-HBITC) was able to reduce inoculated Salmonella counts from the point of first contact and up to 5 h by 0.7 to 2.4 log (CFU/g). Despite the known hydrolytic instability of the active component 4-HBITC, particularly at close to neutral pH values, WMEO was effective in controlling deliberately inoculated Salmonella sp. in a frozen sauce with particulates.

Trace element analysis of soy sauce

International Nuclear Information System (INIS)

Tomita, Michio; Haruyama, Yoichi; Saito, Manabu

1994-01-01

Trace elements in soy sauce have been measured by means of in-air PIXE. Six kinds of trace elements were detected, such as Mu, Fe, Ni, Zn, Cu and Br. Concentrations of Mn, Fe, Zn and Br which were observed in all samples, have been determined. Each analyzed sample contained considerable amount of bromine about 160 ppm. (author)

Effects of different types of soy sauce on the formation of heterocyclic amines in roasted chicken.

Science.gov (United States)

Alam Shah, Syifaa; Selamat, Jinap; Haque Akanda, Md Jahurul; Sanny, Maimunah; Khatib, Alfi

2018-05-01

The objective of the study was to determine the effect of different types of soy sauce and marinating time on the formation of heterocyclic amines (HCAs) in roasted chicken. Chicken breast samples were marinated with sweet, salty, light and dark soy sauce at 0, 3, 6 and 12 h (control treatment was the chicken without marinade). The concentrations of free amino acids, sugars and creatinine were determined before roasting while HCA concentrations were determined after roasting. All types of soy sauce significantly increased (p ≤ 0.05) the concentration of HCAs in roasted chicken with increasing marinating time. The highest increment of total concentration of HCAs was found in samples marinated with light soy sauce (887%) followed by dark (375%), salty (193%) and sweet (169%) at 12 h. PhIP (2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine) showed a substantial reduction in samples only momentarily marinated with sweet, salty and dark soy sauce (0 h). Free amino acids were found to be more strongly correlated with the formation of HCAs than reducing sugars or creatinine.

Antimicrobial effect of sour pomegranate sauce on Escherichia coli O157:H7 and Staphylococcus aureus.

Science.gov (United States)

Kışla, Duygu; Karabıyıklı, Şeniz

2013-05-01

Pomegranate sauce is one of the most popular pomegranate products produced in Turkey. This study was conducted to determine the minimum inhibitory concentrations (MICs) of both traditional and commercial sour pomegranate sauce samples on Staphylococcus aureus (ATCC 25923) and Escherichia coli O157:H7 (ATCC 43895). The initial microflora of the pomegranate sauce samples was determined by performing the enumerations of total aerobic mesophilic bacteria, yeast and mold, S. aureus, E. coli, and the determination of Salmonella spp. MIC tests were applied to the neutralized and the original (unneutralized) sour pomegranate sauce samples in order to put forth the inhibition effect depending on low pH value. It was found that inhibitory effect of the traditional and the commercial samples, except one sample, on pathogens was not only due to the acidity of the products. The results of MIC tests indicated that although both traditional and commercial samples showed a considerable inhibitory effect on test microorganisms, the traditional pomegranate sauce samples were more effective than the commercial ones. © 2013 Institute of Food Technologists®

Tomato Sauce Enriched with Olive Oil Exerts Greater Effects on Cardiovascular Disease Risk Factors than Raw Tomato and Tomato Sauce: A Randomized Trial

Directory of Open Access Journals (Sweden)

Palmira Valderas-Martinez

2016-03-01

Full Text Available Epidemiological studies have observed a negative association between tomato intake and the incidence of cardiovascular disease. As tomato sauces are usually cooked with the addition of oil, some studies have pointed out that both processes may increase the bioavailability of the bioactive compounds. However, the effect of consumption of raw tomatoes and tomato sauces on inflammation biomarkers and adhesion molecules related to atherosclerosis remains unknown. The aim of this study was to test the postprandial effects of a single dose of raw tomatoes (RT, tomato sauce (TS and tomato sauce with refined olive oil (TSOO on cardiovascular disease risk factors. We performed an open, prospective, randomized, cross-over, controlled feeding trial in 40 healthy subjects who randomly received: 7.0 g of RT/kg of body weight (BW, 3.5 g of TS/kg BW, 3.5 g of TSOO/Kg BW and 0.25 g of sugar solved in water/kg BW on a single occasion on four different days. Biochemical parameters and cellular and circulating inflammatory biomarkers were assessed at baseline and 6 h after each intervention. The results indicate that, compared to control intervention, a single tomato intake in any form decreased plasma total cholesterol, triglycerides and several cellular and plasma inflammatory biomarkers, and increased plasma high density lipoproteins (HDL cholesterol and interleukine (IL 10 concentrations. However, the changes of plasma IL-6 and vascular cell adhesion molecule-1 (VCAM-1, and lymphocyte function-associated antigen-1 (LFA-1 from T-lymphocytes and CD36 from monocytes were significantly greater after TSOO than after RT and TS interventions. We concluded that tomato intake has beneficial effects on cardiovascular risk factors, especially cooked and enriched with oil.

El represamiento y aluvión del río Santa Cruz, Andes Principales (31°40'S), provincia de San Juan

OpenAIRE

Patricio E. D'odorico; Daniel J. Pérez; Nicolás Sequeira; Luis Fauqué

2009-01-01

En la región de los Andes Principales sanjuaninos, existe una alta concentración de deslizamientos, cuyos depósitos han originado represamientos naturales. El colapso de estos diques generados por movimientos de ladera es el proceso evolutivo más probable de estas geoformas. El análisis de imágenes satelitales y fotos aéreas permite reconstruir las características y el origen de los deslizamientos que formaron esos diques naturales. En esta región de los Andes Principales, el rápido levantami...

INVESTIGATION OF FOULING DEPOSIT FORMATION DURING PASTEURIZATION OF CHILI SAUCE BY USING LAB-SCALE CONCENTRIC TUBE-PASTEURIZER

Directory of Open Access Journals (Sweden)

NUR ATIKA ALI

2014-06-01

Full Text Available This paper investigates the characteristics of fouling deposits obtained from chilli sauce pasteurization. A lab-scale concentric tube-pasteurizer was used to pasteurize the chilli sauce at 0.712 kg/min and 90±5°C. It was operated for 3 hours. Temperature changes were recorded during pasteurization and the data was used to plot the heat transfer profile and the fouling resistance profile. The thickness of the fouling deposit was also measured and the image was taken for every hour. The fouling deposit was collected at every hour to test its stickiness, hardness and flow behaviour. Proximate analysis was also performed and it shows that the fouling deposit from the chilli sauce is categorized as carbohydrate-based fouling deposits. Activation energy of chilli sauce is 7049.4 J.mole-1 which shows a greater effect of temperature on the viscosity. The hardness, stickiness of fouling deposit and the heat resistance increases as the chilli sauce continuously flows inside the heat exchanger.

Developing the technology of mayonnaise sauce with sea urchin caviar, laminaria and nettle

Directory of Open Access Journals (Sweden)

Grokhovsky V. A.

2015-12-01

Full Text Available Some aspects of consumer demand on mayonnaise production have been found due to marketing researches. The technology of mayonnaise sauce using such valuable ingredients as sea urchin caviar, laminaria and nettle has been scientifically proved and produced. The formula of the new product composition has been developed; the specimens of such mayonnaise sauce have been made; they have been explored during their storage

3-Monochloro-1,2-propandiol (3-MCPD) in soy sauce from the Bulgarian market.

Science.gov (United States)

Christova-Bagdassarian, Valentina; Tishkova, Julieta A; Vrabcheva, Terry M

2013-01-01

The 3-monochloro-1,2-propandiol (3-MCPD) levels in soy sauces which contained hydrolysed vegetable protein were evaluated for the Bulgarian market. For analysis of 3-MCPD, a gas chromatography-mass spectrometry (GC-MS) method was applied with a linear range of 0.03-2.00 μg mL⁻¹ and a limit of detection (LOD) of 2.3 μg kg⁻¹ and a limit of quantification (LOQ) of 3.4 μg kg⁻¹. At these levels, the standard deviation was 5.1%, with recoveries between 81% and 102%. The method was applied to the analysis of 21 samples of soy sauce from the Bulgarian market. Results ranged from 3.7 to 185.6 μg kg⁻¹. Soy sauces produced from hydrolysed soy protein contained higher levels of 3-MCPD than naturally fermented sauces. In 38.4% of samples of Bulgarian origin, the 3-MCPD content was above the EU limit of 20 μg kg⁻¹. In all analysed samples, 33.3% had a 3-MCPD content above the EU limit.

Influence of yeast and lactic acid bacterium on the constituent profile of soy sauce during fermentation.

Science.gov (United States)

Harada, Risa; Yuzuki, Masanobu; Ito, Kotaro; Shiga, Kazuki; Bamba, Takeshi; Fukusaki, Eiichiro

2017-02-01

Soy sauce is a Japanese traditional seasoning composed of various constituents that are produced by various microbes during a long-term fermentation process. Due to the complexity of the process, the investigation of the constituent profile during fermentation is difficult. Metabolomics, the comprehensive study of low molecular weight compounds in biological samples, is thought to be a promising strategy for deep understanding of the constituent contribution to food flavor characteristics. Therefore, metabolomics is suitable for the analysis of soy sauce fermentation. Unfortunately, only few and unrefined studies of soy sauce fermentation using metabolomics approach have been reported. Therefore, we investigated changes in low molecular weight hydrophilic and volatile compounds of soy sauce using gas chromatography/mass spectrometry (GC/MS)-based non-targeted metabolic profiling. The data were analyzed by statistical analysis to evaluate influences of yeast and lactic acid bacterium on the constituent profile. Consequently, our results suggested a novel finding that lactic acid bacterium affected the production of several constituents such as cyclotene, furfural, furfuryl alcohol and methional in the soy sauce fermentation process. Copyright © 2016 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

Effect of high-dose irradiation and autoclave treatment on microbial safety and quality of ready-to-eat Bulgogi sauce

Science.gov (United States)

Park, Jin-Gyu; Song, Beom-Seok; Kim, Jae-Hun; Han, In-Jun; Yoon, Yohan; Chung, Hyung-Wook; Kim, Eun-Jeong; Gao, Meixu; Lee, Ju-Woon

2012-08-01

In Korea, commercialized sauce for ready-to-eat (RTE) Bulgogi is usually manufactured using heat treatment to ensure that it has a long shelf-life. However, heat treatment may adversely affect the taste and flavor of the sauce, thus, the development of suitable sterilizing methods for RTE sauces is necessary to preserve the quality of the sauce during long storage periods. In this study, total bacterial growth, the viscosity, and the sensory properties of Bulgogi sauce were compared between sterilization with gamma irradiation (0-40 kGy) and autoclave treatment during storage at 35 °C for 90 days. No bacterial growth was observed following irradiation at more than 10 kGy or after autoclave treatment. However, the viscosity and sensory properties of samples gamma-irradiated at above 10 kGy or autoclave-treated were significantly changed, even though autoclave treatment induced a burnt taste and flavor. Therefore, a gamma irradiation of 10 kGy was effective to prepare ready-to-eat Bulgogi sauce with microbial safety and original sensory qualities.

Effect of dietary fiber (inulin) addition on phenolics and in vitro bioaccessibility of tomato sauce

NARCIS (Netherlands)

Tomas, Merve; Beekwilder, Jules; Hall, Robert D.; Diez Simon, Carmen; Sagdic, Osman; Capanoglu, Esra

2018-01-01

The effect of the addition of inulin (5 and 10%) on the phenolic content and in vitro gastrointestinal digestion of tomato sauces has been investigated. Results have shown that the addition of inulin to tomato sauce significantly decreased the total phenolic content (57–68%), total flavonoid content

Effect of high-dose irradiation and autoclave treatment on microbial safety and quality of ready-to-eat Bulgogi sauce

International Nuclear Information System (INIS)

Park, Jin-Gyu; Song, Beom-Seok; Kim, Jae-Hun; Han, In-Jun; Yoon, Yohan; Chung, Hyung-Wook; Kim, Eun-Jeong; Gao Meixu; Lee, Ju-Woon

2012-01-01

In Korea, commercialized sauce for ready-to-eat (RTE) Bulgogi is usually manufactured using heat treatment to ensure that it has a long shelf-life. However, heat treatment may adversely affect the taste and flavor of the sauce, thus, the development of suitable sterilizing methods for RTE sauces is necessary to preserve the quality of the sauce during long storage periods. In this study, total bacterial growth, the viscosity, and the sensory properties of Bulgogi sauce were compared between sterilization with gamma irradiation (0–40 kGy) and autoclave treatment during storage at 35 °C for 90 days. No bacterial growth was observed following irradiation at more than 10 kGy or after autoclave treatment. However, the viscosity and sensory properties of samples gamma-irradiated at above 10 kGy or autoclave-treated were significantly changed, even though autoclave treatment induced a burnt taste and flavor. Therefore, a gamma irradiation of 10 kGy was effective to prepare ready-to-eat Bulgogi sauce with microbial safety and original sensory qualities. - Highlights: ► No bacterial growth in gamma-irradiated Bulgogi sauce ≥10 kGy or autoclaved sample was observed. ► Viscosity of irradiated sample at 40 kGy was similar to that of autoclaved sample. ► Sensory properties of irradiated sample >10 kGy or autoclaved sample deteriorated.

Thermoluminescence analysis can identify irradiated ingredient in soy sauce before and after pasteurization

International Nuclear Information System (INIS)

Lee, Jeong-Eun; Sanyal, Bhaskar; Akram, Kashif; Jo, Yunhee; Baek, Ji-Yeong; Kwon, Joong-Ho

2017-01-01

Thermoluminescence (TL) analysis was conducted to identify small quantities (0.5%, 1%, and 1.5%) of γ ray-or electron beam-irradiated garlic powder in a soy sauce after commercial pasteurization. The sauce samples with γ ray- and electron beam-irradiated (0, 1 or 10 kGy) garlic powder showed detectable TL glow curves, characterized by radiation-induced maximum in the temperature range of 180–225 °C. The successful identification of soy sauces with an irradiation history was dependent on both the mixing ratio of the irradiated ingredient and the irradiation dose. Post-irradiation pasteurization (85 °C, 30 min) caused no considerable changes in TL glow shape or intensity. Interlaboratory tests demonstrated that the shape and intensity of the first TL glow curve (TL1) could be a better detection marker than a TL ratio (TL1/TL2). - Highlights: • Thermoluminescence (TL) characteristics were studied to identify irradiated ingredient in soy sauce. • TL emission was found to be dependent on irradiation doses and blending ratios of the ingredients. • TL technique was found to be successful in detecting irradiation status even after pasteurization. • Inter-laboratory trial gave a clear verdict on irradiation detection potential of TL technique.

Thermoluminescence analysis can identify irradiated ingredient in soy sauce before and after pasteurization

Science.gov (United States)

Lee, Jeong-Eun; Sanyal, Bhaskar; Akram, Kashif; Jo, Yunhee; Baek, Ji-Yeong; Kwon, Joong-Ho

2017-05-01

Thermoluminescence (TL) analysis was conducted to identify small quantities (0.5%, 1%, and 1.5%) of γ ray-or electron beam-irradiated garlic powder in a soy sauce after commercial pasteurization. The sauce samples with γ ray- and electron beam-irradiated (0, 1 or 10 kGy) garlic powder showed detectable TL glow curves, characterized by radiation-induced maximum in the temperature range of 180-225 °C. The successful identification of soy sauces with an irradiation history was dependent on both the mixing ratio of the irradiated ingredient and the irradiation dose. Post-irradiation pasteurization (85 °C, 30 min) caused no considerable changes in TL glow shape or intensity. Interlaboratory tests demonstrated that the shape and intensity of the first TL glow curve (TL1) could be a better detection marker than a TL ratio (TL1/TL2).

Accumulation of Citrulline by Microbial Arginine Metabolism during Alcoholic Fermentation of Soy Sauce.

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Fang, Fang; Zhang, Jiran; Zhou, Jingwen; Zhou, Zhaohui; Li, Tieqiao; Lu, Liling; Zeng, Weizhu; Du, Guocheng; Chen, Jian

2018-03-07

Citrulline, the major precursor of ethyl carbamate in soy sauce, is an intermediate catabolite of arginine produced by bacteria present in soy sauce moromi mash. Pediococcus acidilactici is responsible for the formation of citrulline during the lactic acid fermentation process of soy sauce. However, citrulline accumulation during the alcoholic fermentation process and the corresponding bacteria involved have not been identified. Salt-tolerant, arginine-utilizing bacteria were isolated from moromi mash during the alcoholic fermentation process. Under normal cultivation conditions, arginine utilization by these strains did not contribute to citrulline accumulation. However, the conversion of arginine to citrulline by these bacteria increased when cultivated during the alcoholic fermentation process. Additionally, the ethanol-enhanced solubility of free fatty acids in moromi mash stimulated the accumulation of citrulline. Staphylococcus exhibited the highest capability in the conversion of arginine to citrulline.

Production Time Loss Reduction in Sauce Production Line by Lean Six Sigma Approach

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Ritprasertsri, Thitima; Chutima, Parames

2017-06-01

In all industries, time losses, which are incurred in processing are very important. As a result, losses are incurred in productivity and cost. This research aimed to reduce lost time that occurs in sauce production line by using the lean six sigma approach. The main objective was to reduce the time for heating sauce which causes a lot of time lost in the production line which affects productivity. The methodology was comprised of the five-phase improvement model of Six Sigma. This approach begins with defining phase, measuring phase, analysing phase, improving phase and controlling phase. Cause-and-effect matrix and failure mode and effect analysis (FMEA) were adopted to screen the factors which affect production time loss. The results showed that the percentage of lost time from heating sauce reduced by 47.76%. This increased productivity to meet the plan.

The tomato sauce making process affects the bioaccessibility and bioavailability of tomato phenolics: a pharmacokinetic study.

Science.gov (United States)

Martínez-Huélamo, Miriam; Tulipani, Sara; Estruch, Ramón; Escribano, Elvira; Illán, Montserrat; Corella, Dolores; Lamuela-Raventós, Rosa M

2015-04-15

Tomato sauce is the most commonly consumed processed tomato product worldwide, but very little is known about how the manufacturing process may affect the phenolic composition and bioavailability after consumption. In a prospective randomised, cross-over intervention study, we analysed the plasma and urinary levels of tomato phenolic compounds and their metabolites after acute consumption of raw tomatoes and tomato sauce, enriched or not with refined olive oil during production. Respectively, eleven and four phenolic metabolites were found in urine and plasma samples. The plasma concentration and urinary excretion of naringenin glucuronide were both significantly higher after the consumption of tomato sauce than raw tomatoes. The results suggest that the mechanical and thermal treatments during tomato sauce manufacture may help to deliver these potentially bioactive phenolics from the food matrix more effectively than the addition of an oil component, thus increasing their bioavailability. Copyright © 2014 Elsevier Ltd. All rights reserved.

Iodine stability and sensory quality of fermented fish and fish sauce produced with the use of iodated salt.

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Chanthilath, Boualapha; Chavasit, Visith; Chareonkiatkul, Somsri; Judprasong, Kunchit

2009-06-01

Universal salt iodization promotes the use of iodated salt for producing industrial food products, although it might affect product quality and iodine stability. To assess iodine loss during fermentation of fermented fish and fish sauces produced by using iodated salt and the effect on product sensory quality. Fermented fish and fish sauces were produced with iodated rock and grain sea salts (approximately 30 ppm iodine). Fermented fish was prepared from freshwater fish mixed with salt and rice bran and fermented for 6 months at room temperature. Fish sauces were prepared by mixing anchovy with salt and fermenting either exposed to sunlight or in the shade for 12 months. Residual iodine was determined with a spectrophotometer at day 0 and months 1, 3, and 6 for fermented fish and day 0 and months 3, 6, and 12 for fish sauces. After fermentation, the products were tested for sensory acceptability by Laotian and Thai panelists (approximately 50 in each panel) after they were cooked and served in the traditional manner. After fermentation, the level of residual iodine was 7.61 ppm (16% loss) infermented fish, 5.57 ppm (55% loss) in fish sauce prepared with exposure to sunlight, and 9.52 ppm (13% loss) in fish sauce prepared in the shade. Sensory qualities of the products that were produced from fortified and unfortified salts as well as dishes prepared from these products were not significantly different (p > 0.05). It is feasible to produce fermented fish and fish sauces with iodated salt and maintain acceptable iodine levels.

Autolysis of Aspergillus oryzae Mycelium and Effect on Volatile Flavor Compounds of Soy Sauce.

Science.gov (United States)

Xu, Ning; Liu, Yaqi; Hu, Yong; Zhou, Mengzhou; Wang, Chao; Li, Dongsheng

2016-08-01

The autolyzed mycelia of Aspergillus oryzae are rich in proteins, nucleic acids, sugar, and other biomacromolecules, and are one of the main contributors to the flavor profile of commercially important fermented goods, including soy sauce and miso. We induced autolysis of the mycelia of A. oryzae over 1 to 10 d, and found that the maximum dissolved amounts of total protein and nucleic acid ratio accounted for 28.63% and 88.93%, respectively. The organic acid content, such as citric acid, tartaric acid, succinic acid, lactic acid, and acetic acid, initially increased and then decreased as autolysis progressed, corresponding to changes in pH levels. The main characteristic flavor compounds in soy sauce, namely, ethanol, 2-phenylethanol, and 2-methoxy-4-vinylphenol, were all detected in the autolysate. Subsequently, we tested the effect of adding mycelia of A. oryzae during the fermentation process of soy sauce for 60 d, and found that addition of 1.2‰ A. oryzae mycelia provided the richest flavor. Overall, our findings suggest that compounds found in the autolysate of A. oryzae may promote the flavor compounds of soy sauce, such as alcohols, aldehydes, phenols, and esters. © 2016 Institute of Food Technologists®

[Differentiated perception of transgenic tomato sauce in the southern Chile].

Science.gov (United States)

Schnettler Morales, B; Sepúlveda Bravo, O; Ruiz Fuentes, D; Denegri Coria, M

2008-03-01

The present study considers the debate generated in developed countries by genetically modified foods, the importance of this variable to consumers in Temuco (Araucanía Region, Chile) when purchasing tomato sauce and different market segments were studied through a personal survey administered to 400 people. Using conjoint analysis, it was determined that the presence of genetic modification in food was generally more important than the brand and purchase price. Using cluster analysis, three segments were distinguished, with the most numerous (49.3%) placing the greatest importance on the presence of genetic modification (GM) in food and rejecting the transgenic product. The second group (39.4%) gave the greatest importance to the brand and preferred tomato sauce with genetically modified ingredients. The smallest segment (11.3%) placed the greatest value on price and preferred transgenic tomato sauce. The three segments prefer the national brand, reject the store brand and react positively to lower prices. The segment sensitive to the presence of GM in food comprised mainly those younger than 35 years of age, single and with no children. The absence of GM in food of vegetable origin is desirable for young consumers in the Araucanía Region, but a significant proportion accepts genetic modification in food (50.7%).

COMPARATIVE DYNAMICS OF PROTEIN DESTRUCTION IN CANNED FOODS IN SAUCE AT DIFFERENT THERMAL TREATMENT REGIMES AND SUBSEQUENT STORAGE

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V. B. Krylova

2017-01-01

Full Text Available In the course of investigations, the structural changes in proteins were established, which were associated with the preliminary treatment of meat ingredients, a pH level of the system and parameters of thermal treatment.The pasteurization regimes allowed retaining a protein nitrogen proportion up to 94% by the end of canned food storage duration. Upon sterilization, the losses in protein nitrogen were two times higher. A negative effect of more acidic sauce on preservation of the protein nitrogen fraction in canned foods was established.An accumulation of the peptide nitrogen fraction in the canned foods in tomato sauce aſter pasteurization was two times more intensive. In the sterilized canned foods, the processes of accumulation of the low molecular weight nitrogenous compounds were more intensive, which suggests a depth of destruction of the protein and peptide nitrogen fraction. It was shown that an accumulation of amino-ammonia nitrogen during canned food storage was on average 12.4% irrespective of the pH value in the used sauces and the type of thermal treatment.A shiſt in the pH value of the canned foods toward the acid side upon pasteurization was noticed. With that, a degree of the shiſt in the canned foods in tomato sauce was 2.5 times higher than the pH value of the canned foods in sour cream sauce. When sterilizing canned foods, another dynamics of the pH values was observed: a pH value declined by 0.39 units in the canned foods in tomato sauce and grew by 0.22 units in the canned foods in sour cream sauce. During storage, the tendency of more intense pH decline was revealed for the canned foods in tomato sauce aſter pasteurization compared to the canned foods aſter sterilization. Another character of the pH value dynamics was found in the canned foods in sour cream sauce: an insignificant increase (by 0.7% of the pH value in the pasteurized canned foods and a significant decrease (by 8.4% in the sterilized canned foods

Perinatal Consumption of Thiamine-Fortified Fish Sauce in Rural Cambodia: A Randomized Clinical Trial.

Science.gov (United States)

Whitfield, Kyly C; Karakochuk, Crystal D; Kroeun, Hou; Hampel, Daniela; Sokhoing, Ly; Chan, Benny B; Borath, Mam; Sophonneary, Prak; McLean, Judy; Talukder, Aminuzzaman; Lynd, Larry D; Li-Chan, Eunice C Y; Kitts, David D; Allen, Lindsay H; Green, Timothy J

2016-10-03

Infantile beriberi, a potentially fatal disease caused by thiamine deficiency, remains a public health concern in Cambodia and regions where thiamine-poor white rice is a staple food. Low maternal thiamine intake reduces breast milk thiamine concentrations, placing breastfed infants at risk of beriberi. To determine if consumption of thiamine-fortified fish sauce yields higher erythrocyte thiamine diphosphate concentrations (eTDP) among lactating women and newborn infants and higher breast milk thiamine concentrations compared with a control sauce. In this double-blind randomized clinical trial, 90 pregnant women were recruited in the Prey Veng province, Cambodia. The study took place between October 2014 and April 2015. Women were randomized to 1 of 3 groups (n = 30) for ad libitum fish sauce consumption for 6 months: control (no thiamine), low-concentration (2 g/L), or high-concentration (8 g/L) fish sauce. Maternal eTDP was assessed at baseline (October 2014) and endline (April 2015). Secondary outcomes, breast milk thiamine concentration and infant eTDP, were measured at endline. Women's mean (SD) age and gestational stage were 26 (5) years and 23 (7) weeks, respectively. April 2015 eTDP was measured among 28 women (93%), 29 women (97%), and 23 women (77%) in the control, low-concentration, and high-concentration groups, respectively. In modified intent-to-treat analysis, mean baseline-adjusted endline eTDP was higher among women in the low-concentration (282nM; 95% CI, 235nM to 310nM) and high-concentration (254nM; 95% CI, 225nM to 284nM) groups compared with the control group (193nM; 95% CI, 164nM to 222M; P sauce through pregnancy and early lactation had higher eTDP and breast milk thiamine concentrations and their infants had higher eTDP, which was more pronounced in the high group. Thiamine-fortified fish sauce has the potential to prevent infantile beriberi in this population. Clinicaltrials.gov Identifier: NCT02221063.

Improvement of Fish Sauce Quality by Strain CMC5-3-1: A Novel Species of Staphylococcus sp.

Science.gov (United States)

Udomsil, Natteewan; Rodtong, Sureelak; Tanasupawat, Somboon; Yongsawatdigul, Jirawat

2015-09-01

Staphylococcus sp. CMC5-3-1 and CMS5-7-5 isolated from fermented fish sauce at 3 to 7 mo, respectively, showed different characteristics on protein hydrolysis and volatile formation. These Gram-positive cocci were able to grow in up to 15% NaCl with the optimum at 0.5% to 5% NaCl in tryptic soy broth. Based on ribosomal 16S rRNA gene sequences, Staphylococcus sp. CMC5-3-1 and CMS5-7-5 showed 99.0% similarity to that of Staphylococcus piscifermentans JCM 6057(T) , but DNA-DNA relatedness was sauce inoculated with Staphylococcus sp. CMC5-3-1 was 740.5 mM, which was higher than that inoculated by the strain CMS5-7-5 (662.14 mM, P sauce inoculated with Staphylococcus sp. CMC5-3-1 showed the highest content of total glutamic acid (P sauce inoculated with Staphylococcus sp. CMC5-3-1 was 2-methypropanal, contributing to the desirable dark chocolate note. Staphylococcus sp. CMC5-3-1 could be applied as a starter culture to improve the umami and aroma of fish sauce. © 2015 Institute of Food Technologists®

LINEAMIENTOS PARA LA FORMULACIÓN DE PAGOS POR SERVICIOS AMBIENTALES. ESTUDIO DE CASO: ALTA CUENCA DEL RÍO SAUCE GRANDE. ARGENTINA

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Gerardo Andrés Denegri

2010-01-01

Full Text Available Los objetivos de este trabajo son: presentar un diagnóstico integral de los principales problemas ambientales generados a partir de la pérdida de suelo por erosión hídrica superficial y exponer los principales lineamientos para la formulación del PSA de la Cuenca Alta del Río Sauce Grande. Metodológicamente se procedió a caracterizar el área en estudio, cuantificar la degradación por erosión hídrica superficial, describir las actividades productivas, conocer los principales consumidores de agua, definir los principales actores del sistema, e identificar los Servicios Ambientales, factibles de ser incluidos en un sistema de PSA. La cuenca presenta procesos erosivos de diferente magnitud y en algunas zonas dificultades en el abastecimiento de agua para la población. Existe un proceso de cambio en el uso de suelo de ganadero a agrícola y a turismo rural. Se concluye que en la cuenca existen condiciones para la implementación de un PSA porque se detectaron dos servicios ambientales factibles de ser pagados: agua y paisaje, con demanda creciente y existen actores e instituciones factibles de ejecutarlo.

Irradiation effect on bulgogi sauce for making commercial Korean traditional meat product, bulgogi[Bulgogi; Traditional meat products; Irradiation; Safety; Quality

Energy Technology Data Exchange (ETDEWEB)

Jo, C.; Kim, D.H.; Shin, M.G.; Kang, I.J.; Byun, M.W. E-mail: mwbyun@kaeri.re.kr

2003-12-01

Gamma-irradiated sauce of bulogogi, Korean traditional meat products, was compared with heat-pasteurized one to enhance its safety, quality, and commercial availability. The sauce is usually sold in refrigerated state with 2-7 days of self-life or heat-sterilized and sold in room temperature for a year. Raw vegetables, fruits and soy sauce for sauce making were highly contaminated by thermophillic microorganisms (totally 2.13x10{sup 6} CFU/g) and coliform bacteria (totally 5.90x10{sup 4} CFU/g) at the initial stage. Heat treatment (100 deg. C for 30 min) was effective to control coliform and microbes counted from Salmonella-Shigella selective agar in the sauce but not on thermophillic microorganisms, resulting in a rapid spoilage after 2 weeks at 20 deg. C. Gamma irradiation reduced the level of thermophillic microorganisms and the spoilage was prevented during storage for 4 weeks at 20 deg. C. Protease activity of the sauce was significantly reduced by heat treatment while was not changed by irradiation at 2.5, 5.0, and 10 kGy. Sensory evaluation showed that the irradiation was better in color than nonirradiated control or heat-treated sample. Results indicate that low dose irradiation (2.5-5.0 kGy) is effective to ensure safety of bulgogi sauce with acceptable sensory quality.

Sodium and potassium content and their ratio in meatballs in tomato sauce produced with lower amounts of sodium

Science.gov (United States)

Lilić, S.; Nikolić, D.; Pejkovski, Z.; Velebit, B.; Lakićević, B.; Korićanac, V.; Vranić, D.

2017-09-01

The goal of this study was to examine the possibility of partial replacement of sodium chloride with potassium chloride and ammonium chloride, with the target of achieving less sodium content in meatballs and tomato sauce as well as achieving a better Na:K ratio. The trial consisted of five groups. In the control group of meatballs and sauce, only sodium chloride was added. In group 1, half of the sodium chloride was replaced with potassium chloride related to control group while in group 2 one third of the sodium chloride was replaced with potassium chloride. In group 3, one third of the sodium chloride was replaced with ammonium chloride, and in group 4, sodium chloride was reduced to half the amount in the control group, and 1 g (0.25%) of ammonium chloride was also added. All products were acceptable according to sensory analyses. The largest reductions of sodium content were 44.64%, achieved in meatballs from group 1 and 50.62% in tomato sauce from group 4 in relation to meatballs and tomato sauce from control group. The highest Na:K ratio was calculated in meatballs and tomato sauce from control group, 2.88 and 4.39, respectively. The best Na:K ratio was in meatballs and tomato sauce from group 1, 0.60 and 0.92, respectively, in which half of sodium chloride was replaced with potassium chloride. However, in meatballs and tomato sauce from group 4, with only half the amount of sodium chloride related to control group, the Na:K ratio was worse because in these products, potassium chloride was not added.

Olivine-hornblende-lamprophyre dikes from Quebrada los Sapos, El Teniente, Central Chile (34°S: implications for the temporal geochemical evolution of the Andean subarc mantle Diques lamprofídicos de olivino-hornblenda de la quebrada los Sapos, El Teniente, Chile central (34°S: implicancias para la evolución temporal de la geoquímica del manto subarco Andino

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Charles R Stern

2011-01-01

their mantle source region. Significantly Sr, Nd and Pb isotopic compositions are independent of SiO2 content for rocks in each age group, which precludes contamination by isotopically heterogeneous Paleozoic and Mesozoic continental crust during evolution of intermediate and silicic rocks from mantle-derived mafic magmas. The Oligocene to Pliocene isotopic evolution of the mantle source of the mafic magmas may be explained by an increase from 1% to 6% in the extent of mantle source region contamination by subducted components, including continental crust tectonically eroded off the continental margin. We attribute this to both decreasing subduction angle and increasing rates of subduction erosión associated with the southward migration of the locus of subduction of the Juan Fernández Ridge. The lamprophyres also imply increased hydration of the mantle below this portion of the are by the Pliocene, which may have played an important role in producing oxidized volatile-rich magmas and mineralization at El Teniente.Diques de lamprófidos mancos, con fenocristales de olivino magnésicos (Fo884-hornblendas y contenidos de Ni -190 ppm y Cr 390 ppm, cortan lavas miocénicas superior en la quebrada los Sapos a escasos kilómetros al oeste del depósito de Cu-Mo El Teniente. Estos diques tienen afinidades petroquímicas con otros diques lamprófidos del Plioceno (2,9-3,9Ma, menos primitivos y sin fenocristales de divinos, los cuales han sido descritos tanto dentro como alrededor de El Teniente. Estos diques de lamprófidos mancos en la quebrada los Sapos, derivados del manto, tienen razones de La/Yb entre 10-13, más altas que la de los más antiguos basaltos de olivino (La/Yb entre 4 y 9 del Complejo Mañeo El Teniente (CMET, sugerente de un decrecimiento temporal de la fusión parcial del manto, y esto es consistente con el volumen decreciente observado de las rocas ígneas en este período de tiempo, como también con el término del magmatismo y la migración hacia >40 km

Reduction of Aspergillus spp. and aflatoxins in peanut sauce processing by oil-less frying of chilli powder and retort processing.

Science.gov (United States)

Farawahida, A H; Jinap, S; Nor-Khaizura, M A R; Samsudin, N I P

2017-12-01

Among the many roles played by small and medium enterprises (SMEs) in the food industry is the production of heritage foods such as peanut sauce. Unfortunately, the safety of peanut sauce is not always assured as the processing line is not controlled. Peanut sauce is usually made of peanuts and chilli, and these commodities are normally contaminated with Aspergillus spp. and aflatoxins (AFs). Hence, the objective of this study was to evaluate the practices related to reduction of AF hazard and the effect of interventions in peanut sauce processing. Peanut samples were collected from each step of peanut sauce processing from a small peanut sauce company according to four designs: (1) control; (2) oil-less frying of chilli powder; (3) addition of retort processing; and (4) combination of oil-less frying of chilli powder and retort processing. Oil-less frying of chilli powder (Design 2) reduced total AFs by 33-41%, retort processing (Design 3) reduced total AFs by 49%, while combination of these two thermal processes (Design 4) significantly reduced total AFs, by 57%. The present work demonstrated that Design 4 yielded the highest reduction of total AFs and is therefore recommended to be employed by SME companies.

Nutritional value of trace elements in spaghetti sauces and their classification according to the labeled taste using pattern recognition techniques

International Nuclear Information System (INIS)

Kanias, G.D.; Ghitakou, S.; Papaefthymiou, H.

2006-01-01

The nutrient trace elements chromium, iron and zinc as well as cobalt, rubidium and scandium were determined in dry spaghetti sauce samples from the Greek market by instrumental neutron activation analysis. The results were evaluated according to the new US Recommended Dietary Allowances (RDA), US Adequate Intake (AI), US Reference Values for nutrition labeling (RVNL) and European Union reference values for nutrition labeling (EURV). Moreover, the same data has been used with pattern recognition techniques in order to classify the sauce samples according to their labeled flavor. The evaluation showed that the nutrition rate depends strongly on the reference value under consideration. The spaghetti sauces studied are a good source for the covering of chromium daily AI. The same sauces are poor source for zinc daily needs of the organism (RDA, RVNL), but they are a moderate source for iron daily needs (RDA). The application of cluster analysis, of linear discriminant analysis and of the principal component analysis classified the spaghetti sauce samples according to their labeled taste successfully. In addition using the same techniques, another classification in red and white spaghetti sauces is carried out according to their tomato content. (author)

Simultaneous quantification of twenty Amadori products in soy sauce using liquid chromatography-tandem mass spectrometry.

Science.gov (United States)

Katayama, Hiroshi; Tatemichi, Yuki; Nakajima, Ayako

2017-08-01

A liquid chromatography-tandem mass spectrometry method using a pentafluorophenylpropyl-bonded silica column was developed to simultaneously quantify twenty Amadori products (APs), including N-(1-Deoxy-d-fructosyl-1-yl)-l-isoleucine (Fru-Ile) and N-(1-Deoxy-d-fructosyl-1-yl)-l-leucine (Fru-Leu), in soy sauce, without the need for an ion-pairing reagent or sample derivatization. The method was applied to six types of soy sauce, to determine the total AP levels and the levels of individual APs. The level of total APs widely varied between the eight samples, from 358mg/L to 24347mg/L. The concentrations of N-ε-(1-deoxy-d-fructosyl-1-yl)-l-lysine (Fru-Lys) and N-(1-deoxy-d-fructosyl-1-yl)-l-pyroglutamic acid (Fru-pGlu) were the highest among the APs and the level of Fru-pGlu was similar to that of Fru-Lys. Furthermore, fermentation periods of up to six months greatly influenced AP levels in soy sauce but the levels remained constant thereafter. Thermal treatment of soy sauce had little effect on AP levels. Copyright © 2017. Published by Elsevier Ltd.

Identification and quantitation of new glutamic acid derivatives in soy sauce by UPLC/MS/MS.

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Frerot, Eric; Chen, Ting

2013-10-01

Glutamic acid is an abundant amino acid that lends a characteristic umami taste to foods. In fermented foods, glutamic acid can be found as a free amino acid formed by proteolysis or as a non-proteolytic derivative formed by microorganisms. The aim of the present study was to identify different structures of glutamic acid derivatives in a typical fermented protein-based food product, soy sauce. An acidic fraction was prepared with anion-exchange solid-phase extraction (SPE) and analyzed by UPLC/MS/MS and UPLC/TOF-MS. α-Glutamyl, γ-glutamyl, and pyroglutamyl dipeptides, as well as lactoyl amino acids, were identified in the acidic fraction of soy sauce. They were chemically synthesized for confirmation of their occurrence and quantified in the selected reaction monitoring (SRM) mode. Pyroglutamyl dipeptides accounted for 770 mg/kg of soy sauce, followed by lactoyl amino acids (135 mg/kg) and γ-glutamyl dipeptides (70 mg/kg). In addition, N-succinoylglutamic acid was identified for the first time in food as a minor compound in soy sauce (5 mg/kg). Copyright © 2013 Verlag Helvetica Chimica Acta AG, Zürich.

Characterization of fish sauce aroma-impact compounds using GC-MS, SPME-Osme-GCO, and Stevens' power law exponents.

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Pham, A J; Schilling, M W; Yoon, Y; Kamadia, V V; Marshall, D L

2008-05-01

The objectives of this study were to characterize volatile compounds and to determine the characteristic aromas associated with impact compounds in 4 fish sauces using solid-phase micro-extraction, gas chromatography-mass spectrometry, Osme, and gas chromatography olfactometry (SPME-Osme-GCO) coupled with Stevens' Power Law. Compounds were separated using GCMS and GCO and were identified with the mass spectral database, aroma perceived at the sniffing port, retention indices, and verification of compounds by authentic standards in the GCMS and GCO. Aromas that were isolated and present in all 4 fish sauce samples at all concentrations included fishy (trimethylamine), pungent and dirty socks (combination of butanoic, pentanoic, hexanoic, and heptanoic acids), cooked rice and buttery popcorn (2,6-dimethyl pyrazine), and sweet and cotton candy (benzaldehyde). All fish sauces contained the same aromas as determined by GCO and GCMS (verified using authentic standard compounds), but the odor intensity associated with each compound or group of compounds was variable for different fish sauce samples. Stevens' Power Law exponents were also determined using this analytical technique, but exponents were not consistent for the same compounds that were found in all fish sauces. Stevens' Power Law exponents ranged from 0.14 to 0.37, 0.24 to 0.34, 0.09 to 0.21, and 0.10 to 0.35 for dirty socks, fishy, buttery popcorn, and sweet aromas, respectively. This demonstrates that there is variability in Stevens' Power Law exponents for odorants within fish sauce samples.

Comparative study of quality characteristics of Korean soy sauce made with soybeans germinated under dark and light conditions.

Science.gov (United States)

Choi, Ung-Kyu; Jeong, Yeon-Shin; Kwon, O-Jun; Park, Jong-Dae; Kim, Young-Chan

2011-01-01

This study was conducted to evaluate the effects of germinating soybeans under dark and light conditions on the quality characteristics of Korean soy sauce made with germinated soybeans. The germination rate of soybeans germinated under dark conditions (GSD) was higher than that of soybeans germinated under light conditions (GSL), whereas the lengths of sprouts and relative weights of GSL did not differ from those of GSD. The L, a, b, and ΔT values of GSL were significantly lower than GSD. The color of GSD remained yellow, while GSL changed to a green color due to photosynthesis by chlorophyll. The total amino acid contents in soy sauce fermented with soybeans germinated under dark conditions (SSGD) and soy sauce fermented with soybeans germinated under light conditions (SSGL) were lower than in soy sauce fermented with non-germinated soybeans (SNGS). The levels of isoflavone content in SSGD and SSGL were significantly increased compared to the SNGS. In conclusion, the germination of soybeans under dark and light conditions is not only an increasing organoleptic preference, but also has implications for the health benefits of Korean soy sauce.

Determination and risk assessment of naturally occurring genotoxic and carcinogenic alkenylbenzenes in basil-containing sauce of pesto

NARCIS (Netherlands)

Al-Malahmeh, Amer J.; Al-Ajlouni, Abdalmajeed M.; Wesseling, Sebas; Vervoort, Jacques; Rietjens, Ivonne M.C.M.

2017-01-01

A risk assessment of basil-based pesto sauces containing methyleugenol and related alkenylbenzenes was performed based on their levels detected in a series of pesto sauces available on the Dutch market. The estimated daily intake (EDI) values of alkenylbenzenes as a result of consumption of the

Radiation preservation of white pomfret (Stromateus cinereus) in tomato sauce

International Nuclear Information System (INIS)

Doke, S.N.; Sherekar, S.V.; Ghadi, S.V.

1991-01-01

A method for the radiation preservation of white pomfret (Stromateus cinereus) in tomato sauce is described which enables the storage of fish at ambient temperature (28±3 deg C) for a period of six months. The product with low pH could be stabilized with a dose of 5 kGy. A batch of packed cans (consisting of cans of fish with tomato sauce and the control cans) were subjected to a dose in a Cobalt 60 Package Irradiator (Atomic Energy of Canada Ltd.) at a dose rate of 0.045 kGy min -1 . Biochemical and bacteriological evaluation confirmed the storage stability of the product. The process offers a safe and simple method to preserve white pomfret in a 'heat and serve' form. (author) 6 refs.; 5 tabs

Microbial succession and the functional potential during the fermentation of Chinese soy sauce brine.

Science.gov (United States)

Sulaiman, Joanita; Gan, Han Ming; Yin, Wai-Fong; Chan, Kok-Gan

2014-01-01

The quality of traditional Chinese soy sauce is determined by microbial communities and their inter-related metabolic roles in the fermentation tank. In this study, traditional Chinese soy sauce brine samples were obtained periodically to monitor the transitions of the microbial population and functional properties during the 6 months of fermentation process. Whole genome shotgun method revealed that the fermentation brine was dominated by the bacterial genus Weissella and later dominated by the fungal genus Candida. Metabolic reconstruction of the metagenome sequences demonstrated a characteristic profile of heterotrophic fermentation of proteins and carbohydrates. This was supported by the detection of ethanol with stable decrease of pH values. To the best of our knowledge, this is the first study that explores the temporal changes in microbial successions over a period of 6 months, through metagenome shotgun sequencing in traditional Chinese soy sauce fermentation and the biological processes therein.

Effect of temperature on moromi fermentation of soy sauce with ...

African Journals Online (AJOL)

PRECIOUS

2010-02-01

Feb 1, 2010 ... temperature of 45°C enhanced the aging of soy sauce, accompanying with lower contents of ethanol ... excretes protease, amylase and other enzymes. These .... produced through the microbial digestion of the starch.

9 CFR 319.309 - Beans with frankfurters in sauce, sauerkraut with wieners and juice, and similar products.

Science.gov (United States)

2010-01-01

... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Beans with frankfurters in sauce... STANDARDS OF IDENTITY OR COMPOSITION Canned, Frozen, or Dehydrated Meat Food Products § 319.309 Beans with frankfurters in sauce, sauerkraut with wieners and juice, and similar products. “Beans with Frankfurters in...

Evaluación de la gestión de los casos de incapacidad temporal por contingencia común de más de 15 días en Cataluña

OpenAIRE

Benavides, Fernando G.; Torá, Isabel; Martínez, José Miguel; Jardí, Josefina; Manzanera, Rafael; Alberti, Constança; Delclós, Jordi

2010-01-01

Objetivos: Comparar la duración de los casos de incapacidad temporal por contingencia común gestionados por las mutuas con los gestionados por el Instituto Nacional de la Seguridad Social (INSS). Métodos: Cohorte retrospectiva de 289.686 casos de incapacidad de más de 15 días de duración iniciados en 2005 tras su certificación por un médico de primaria en Cataluña (156.676 gestionados por el INSS), registrados en el Institut Català d'Avaluacions Mèdiques, y seguidos hasta su alta. La duración...

Rapid pretreatment and detection of trace aflatoxin B1 in traditional soybean sauce.

Science.gov (United States)

Xie, Fang; Lai, WeiHua; Saini, Jasdeep; Shan, Shan; Cui, Xi; Liu, DaoFeng

2014-05-01

Soybean sauce, a traditional fermented food in China, has different levels of aflatoxin B1 pollution. Two kinds of direct and indirect immunomagnetic bead methods for the pretreatment of aflatoxin B1 were evaluated in this work. A method was established to detect aflatoxin B1 in soybean sauce using an immunomagnetic bead system for pretreatment and ELISA for quantification. The pretreatment method of immunomagnetic beads performed better compared with the conventional extraction and immunoaffinity column method. ELISA exhibited a good linear relationship at an aflatoxin B1 concentration of 0.05-0.3μg/kg (r(2)=0.9842). The average recoveries across spike levels varied from 0.5 to 7μg/kg were 83.6-104% with a relative standard deviation between 4.2% and 11.7%. With the advantages of rapid detection, easy operation, simple equipment, sensitivity, accuracy, and high recovery; this method can be well applied in the trace determination of aflatoxin B1 in soybean sauce samples. Copyright © 2013 Elsevier Ltd. All rights reserved.

Water Footprint Assessment in the Agro-industry: A Case Study of Soy Sauce Production

Science.gov (United States)

Firda, Alfiana Aulia; Purwanto

2018-02-01

In terms of global water scarcity, the water footprint is an indicator of the use of water resources that given knowledge about the environmental impact of consuming a product. The sustainable use of water resources nowadays bring challenges related to the production and consumption phase of water intensive related goods such as in the agro-industry. The objective of the study was to assessment the total water footprint from soy sauce production in Grobogan Regency. The total water footprint is equal to the sum of the supply chain water footprint and the operational water footprint. The assessment is based on the production chain diagram of soy sauce production which presenting the relevant process stages from the source to the final product. The result of this research is the total water footprint of soy sauce production is 1.986,35 L/kg with fraction of green water 78,43%, blue water 21,4% and gray water 0,17%.

Effect of added ingredients on water status and physico-chemical properties of tomato sauce.

Science.gov (United States)

Diantom, Agoura; Curti, Elena; Carini, Eleonora; Vittadini, Elena

2017-12-01

Different ingredients (guar, xanthan, carboxy methyl cellulose, locust bean gums, potato fiber, milk, potato and soy proteins) were added to tomato sauce to investigate their effect on its physico-chemical properties. The products were characterized in terms of colour, rheological properties (Bostwick consistency, flow behavior and consistency coefficient), water status (water activity, moisture content) and molecular mobility by 1 H Nuclear Magnetic Resonance (NMR). Water activity was significantly decreased only by the addition of potato fiber. Xanthan, locust bean, guar and carboxy methyl cellulose significantly enhanced Bostwick consistency and consistency coefficient. Type of ingredient and concentration significantly affected 1 H NMR mobility indicators. Principal component analysis (PCA) indicated that only 1 H NMR mobility parameters were able to differentiate the effect of milk protein, xanthan and potato fiber on tomato sauce properties. The information collected in this work provides information to intelligently modulate tomato sauce attributes and tailor its properties for specific applications. Copyright © 2017 Elsevier Ltd. All rights reserved.

Water Footprint Assessment in the Agro-industry: A Case Study of Soy Sauce Production

Directory of Open Access Journals (Sweden)

Aulia Firda Alfiana

2018-01-01

Full Text Available In terms of global water scarcity, the water footprint is an indicator of the use of water resources that given knowledge about the environmental impact of consuming a product. The sustainable use of water resources nowadays bring challenges related to the production and consumption phase of water intensive related goods such as in the agro-industry. The objective of the study was to assessment the total water footprint from soy sauce production in Grobogan Regency. The total water footprint is equal to the sum of the supply chain water footprint and the operational water footprint. The assessment is based on the production chain diagram of soy sauce production which presenting the relevant process stages from the source to the final product. The result of this research is the total water footprint of soy sauce production is 1.986,35 L/kg with fraction of green water 78,43%, blue water 21,4% and gray water 0,17%.

Microbial succession and the functional potential during the fermentation of Chinese soy sauce brine

Directory of Open Access Journals (Sweden)

Joanita eSulaiman

2014-10-01

Full Text Available The quality of traditional Chinese soy sauce is determined by microbial communities and their inter-related metabolic roles in the fermentation tank. In this study, traditional Chinese soy sauce brine samples were obtained periodically to monitor the transitions of the microbial population and functional properties during the six months of fermentation process. Whole genome shotgun (WGS method revealed that the fermentation brine was dominated by the bacterial genus Weissella and later dominated by the fungal genus Candida. Metabolic reconstruction of the metagenome sequences demonstrated a characteristic profile of heterotrophic fermentation of proteins and carbohydrates. This was supported by the detection of ethanol with stable decrease of pH values. To the best of our knowledge, this is the first study that explores the temporal changes in microbial successions over a period of six months, through metagenome shotgun sequencing in traditional Chinese soy sauce fermentation and the biological processes therein.

Using LC-MS to examine the fermented food products vinegar and soy sauce for the presence of gluten.

Science.gov (United States)

Li, Haili; Byrne, Keren; Galiamov, Renata; Mendoza-Porras, Omar; Bose, Utpal; Howitt, Crispin A; Colgrave, Michelle L

2018-07-15

A strict, lifelong gluten-free (GF) diet is currently the only treatment for coeliac disease (CD). Vinegar and soy sauce are fermented condiments that often include wheat and/or barley. During fermentation cereal proteins are partially degraded by enzymes to yield peptide fragments and amino acids. Whether these fermented products contain intact or degraded gluten proteins and if they are safe for people with CD remains in question. LC-MS offers the benefit of being able to detect hydrolysed gluten that might be present in commercial vinegar and soy sauce products. LC-MS revealed the presence of gluten in malt vinegar, wherein the identified peptides derived from B-, D- and γ-hordein from barley, as well as γ-gliadin, and HMW- and LMW-glutenins from wheat that are known to contain immunopathogenic epitopes. No gluten was detected in the soy sauces examined despite wheat being a labelled ingredient indicating extensive hydrolysis of gluten during soy sauce production. Copyright © 2018 Elsevier Ltd. All rights reserved.

Caracterización morfométrica de la cuenca alta del río Sauce Grande.

Directory of Open Access Journals (Sweden)

Fernanda Julia Gaspari

2013-01-01

Full Text Available La cuenca alta del río Sauce Grande abastece el complejo hidráulico Embalse Paso de las Piedras, comportándose como servicio ambiental primordial para el consumo hídrico de Bahía Blanca. El análisis de las características morfométricas y funcionales de una cuenca hidrográfica a través de parámetros de forma, relieve y red de drenaje, es básico en la modelación hidrológica para determinar el movimiento y captación del agua de lluvia. Estos indicadores pueden apoyar una formulación de un Sistema de Pago por Servicios Ambientales, como estrategia básica de ordenamiento territorial y desarrollo local, centrado en la oferta de agua generada por la cuenca. El objetivo fue caracterizar morfométricamente la cuenca alta del río Sauce Grande. La metodología aplicada se basó en establecer y analizar los parámetros morfométricos mediante el uso de Sistemas de Información Geográfica y planillas de cálculo, a partir de un modelo digital del terreno e imágenes satelitales. Los resultados alcanzados definieron que la cuenca posee un área de 1502.6 km2. La longitud axial es de 41.6 km con un ancho promedio de 36.1 km. El Factor de forma (0.87 indica que posee forma alargada, siendo rectangular oblonga según el coeficiente de compacidad de Gravelius (2.8. La longitud del cauce principal es 58.34 km con pendiente media de 0.48 %. La densidad de drenaje es 0.27 km.km-2 y su coeficiente de sinuosidad 1.42. El tiempo de concentración es 11.8 hs. La curva hipsométrica adimensional corresponde a una cuenca con un avanzado grado de desarrollo. Todos estos parámetros facilitan la cuantificación del caudal líquido en la cuenca.

Glutaminase-producing Meyerozyma (Pichia) guilliermondii isolated from Thai soy sauce fermentation.

Science.gov (United States)

Aryuman, Phichayaphorn; Lertsiri, Sittiwat; Visessanguan, Wonnop; Niamsiri, Nuttawee; Bhumiratana, Amaret; Assavanig, Apinya

2015-01-02

In this study, 34 yeast isolates were obtained from koji and moromi samples of Thai soy sauce fermentation. However, the most interesting yeast strain was isolated from the enriched 2 month-old (M2) moromi sample and identified as Meyerozyma (Pichia) guilliermondii EM2Y61. This strain is a salt-tolerant yeast that could tolerate up to 20% (w/v) NaCl and produce extracellular and cell-bound glutaminases. Interestingly, its glutaminases were more active in 18% (w/v) NaCl which is a salt concentration in moromi. The extracellular glutaminase's activity was found to be much higher than that of cell-bound glutaminase. The highest specific activity and stability of the extracellular glutaminase were found in 18% (w/v) NaCl at pH4.5 and 37°C. A challenge test by adding partially-purified extracellular glutaminase from M. guilliermondii EM2Y61 into 1 month-old (M1) moromi sample showed an increased conversion of L-glutamine to L-glutamic acid. This is the first report of glutaminase producing M. guilliermondii isolated from the moromi of Thai soy sauce fermentation. The results suggested the potential application of M. guilliermondii EM2Y61 as starter yeast culture to increase l-glutamic acid during soy sauce fermentation. Copyright © 2014 Elsevier B.V. All rights reserved.

Determinación del área inmediata afectada por el desagote de la laguna Navarrete, Provincia de Neuquén (36°30'S-71°O)

OpenAIRE

I.M. Penna; R.L. Hermanns; A. Folguera

2007-01-01

Teniendo en cuenta la alta densidad de avalanchas de roca distribuidas en el norte neuquino y su asociación con cuencas lacustres entre los 36°-38°S y 70°-71°O, son escasos los registros de desagotes catastróficos por colapso de diques naturales, pese a que éste sería el estadio final más probable en su evolución. El presente trabajo está orientado a la delimitación del área inmediatamente afectada por la ruptura del dique natural Navarrete (175 millones de metros cúbicos) generado por la obs...

Trace element analysis in soy sauce

International Nuclear Information System (INIS)

Haruyama, Yoichi; Saito, Manabu; Tomiya, Michio

1993-01-01

Trace elements in soy sauce have been measured by means of in-air PIXE. Six kinds of trace elements were detected, such as Mn, Fe, Ni, Zn, Cu and Br. Concentrations of Mn, Fe, Zn and Br which were observed in all samples, have been determined. Each analyzed sample contained considerable amount of Br about 160 ppm. Comparison of Br content of the imported raw materials with those of the domestic ones suggested that the large amount of Br was the residual fumigation chemicals in the imported raw materials. (author)

Acceptability and solubility of iron and zinc contents of modified Moringa oleifera sauces consumed in the Far-north region of Cameroon.

Science.gov (United States)

Mawouma, Saliou; Ponka, Roger; Mbofung, Carl Moses

2017-03-01

Consumption of Moringa oleifera leaves is a local and inexpensive solution to iron and zinc deficiencies in the Far-north region of Cameroon. However, traditional household's cooking techniques result in sauces with high pH levels and low leaves incorporation rates that compromise the bioavailability of iron and zinc. The aim of our study was to investigate the effect of modifying a standard Moringa sauce on consumer acceptability and the solubility of iron and zinc, which is an indicator of their bioavailability. Lime juice or tamarind pulp was added to a standard recipe in order to reduce the pH by about one unit, and Moringa leaf powder was incorporated in each acidulated sauce at three levels (1, 2, and 4 g/100 g of sauce). All the formulations were evaluated for their acceptability by 30 housewives using a five-point hedonic scale. The pH was measured by a digital electronic pH-meter. Moisture and ash were determined by AOAC methods. Total iron and zinc contents were determined by atomic absorption spectrophotometry, and soluble iron and zinc by HCl-extractability. The lime juice-acidulated sauce and the tamarind pulp-acidulated sauce enriched with 1 g of Moringa leaf powder were the most acceptable formulations with scores of 3.4 and 3.6, respectively. Their chemical analysis showed a reduced pH (6.4 and 6.1, respectively), compared to the Control (7.2). Lime juice-acidulated sauce improved iron and zinc solubility from 42.19 to 66.38% and 54.03 to 82.03%, respectively. Tamarind pulp-acidulated sauce enriched with 1 g of Moringa leaf powder showed a decrease in iron solubility from 42.19 to 38.26% and an increase in zinc solubility from 54.03 to 72.86%. These results confirm the beneficial effect of lime juice in improving iron and zinc bioavailability.

Effect of high pressure treatment on metabolite profile of marinated meat in soy sauce.

Science.gov (United States)

Yang, Yang; Ye, Yangfang; Wang, Ying; Sun, Yangying; Pan, Daodong; Cao, Jinxuan

2018-02-01

Marinated meat in soy sauce was produced using hind leg by washing, rubbing salt, marinating with soy sauce and spices, and air dry-ripening for 15d. The effect of high pressure (HP) (150 and 300MPa for 15min) on the metabolite profiles of products was characterized using 1 H NMR and multivariate data analysis. The results showed that the metabonome was dominated by 26 metabolites, including amino acids, sugars, organic acids, nucleic aides and their derivatives. PC1 and PC2 explained a total of 75.4 and 11.9% of variables, respectively. HP treatments increased most of the metabolites, especially PC1, glutamate, sugars, nucleotides, anserine, lactate and creatine compared to the control. The increase of metabolites under HP was not dependent on pressure level except for alanine, lactate, acetate, formate, fumarate, glucose and 5'-IMP. These findings demonstrated that HP treatment at 150MPa was economical to improve the taste of marinated meat in soy sauce. Copyright © 2017 Elsevier Ltd. All rights reserved.

Characterisation of spray dried soy sauce powders made by adding crystalline carbohydrates to drying carrier.

Science.gov (United States)

Wang, Wei; Zhou, Weibiao

2015-02-01

This study aimed to reduce stickiness and caking of spray dried soy sauce powders by introducing a new crystalline structure into powder particles. To perform this task, soy sauce powders were formulated by using mixtures of cellulose and maltodextrin or mixtures of waxy starch and maltodextrin as drying carriers, with a fixed carrier addition rate of 30% (w/v) in the feed solution. The microstructure, crystallinity, solubility as well as stickiness and caking strength of all the different powders were analysed and compared. Incorporating crystalline carbohydrates in the drying carrier could significantly reduce the stickiness and caking strength of the powders when the ratio of crystalline carbohydrates to maltodextrin was above 1:5 and 1:2, respectively. X-ray Diffraction (XRD) results showed that adding cellulose or waxy starch could induce the crystallinity of powders. Differential Scanning Calorimetry (DSC) results demonstrated that the native starch added to the soy sauce powders did not fully gelatinize during spray drying. Copyright © 2014 Elsevier Ltd. All rights reserved.

Low-molecular weight fractions of Japanese soy sauce act as a RAGE antagonist via inhibition of RAGE trafficking to lipid rafts.

Science.gov (United States)

Munesue, Seiichi; Yamamoto, Yasuhiko; Urushihara, Ryouta; Inomata, Kouhei; Saito, Hidehito; Motoyoshi, So; Watanabe, Takuo; Yonekura, Hideto; Yamamoto, Hiroshi

2013-12-01

Advanced glycation end-products (AGE) have been implicated in aging and the pathogenesis of diabetic complications, inflammation, Alzheimer's disease, and cancer. AGE engage the cell surface receptor for AGE (RAGE), which in turn elicits intracellular signaling, leading to activation of NF-κB to cause deterioration of tissue homeostasis. AGE are not only formed within our bodies but are also derived from foods, endowing them with flavor. In the present study, we assessed the agonistic/antagonistic effects of food-derived AGE on RAGE signaling in a reporter assay system and found that low-molecular weight AGE can antagonize the action of AGE-BSA. Foods tested were Japanese soy sauce, coffee, cola, and red wine, all of which showed fluorescence characteristics of AGE. Soy sauce and coffee contained N(ε)-carboxymethyl-lysine (CML). Soy sauce, coffee, and red wine inhibited the RAGE ligand-induced activation of NF-κB, whereas cola had no effect on the ligand induction of NF-κB. The liquids were then fractionated into high-molecular weight (HMW) fractions and low-molecular weight (LMW) fractions. Soy sauce-, coffee-, and red wine-derived LMW fractions consistently inhibited the RAGE ligand induction of NF-κB, whereas the HMW fractions of these foods activated RAGE signaling. Using the LMW fraction of soy sauce as a model food-derived RAGE antagonist, we performed a plate-binding assay and found that the soy sauce LMW fractions competitively inhibited AGE-RAGE association. Further, this fraction significantly reduced AGE-dependent monocyte chemoattractant protein-1 (MCP-1) secretion from murine peritoneal macrophages. The LMF from soy sauce suppressed the AGE-induced RAGE trafficking to lipid rafts. These results indicate that small components in some, if not all, foods antagonize RAGE signaling and could exhibit beneficial effects on RAGE-related diseases.

Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science.

Science.gov (United States)

Steinhaus, Petra; Schieberle, Peter

2007-07-25

Application of aroma extract dilution analysis (AEDA) to the volatiles isolated from a commercial Japanese soy sauce revealed 30 odor-active compounds in the flavor dilution (FD) factor range of 8-4096, among which 2-phenylethanol showed the highest FD factor of 4096, followed by 3-(methylsulfanyl)propanal (methional), the tautomers 4-hydroxy-5-ethyl-2-methyl- and 4-hydroxy-2-ethyl-5-methyl-3(2H)-furanone (4-HEMF), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (4-HDF), and 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolone), all showing FD factors of 1024. Thirteen odorants were quantified by stable isotope dilution assays, and their odor activity values (OAVs) were calculated as ratio of their concentrations and odor thresholds in water. Among them, 3-methylbutanal (malty), sotolone (seasoning-like), 4-HEMF (caramel-like), 2-methylbutanal (malty), methional (cooked potato), ethanol (alcoholic), and ethyl 2-methylpropanoate (fruity) showed the highest OAVs (>200). An aqueous model aroma mixture containing 13 odorants, which had been identified with the highest OAVs, in concentrations that occur in the soy sauce showed a good similarity with the overall aroma of the soy sauce itself. Heat treatment of the soy sauce resulted in a clear change of the overall aroma. Quantitation of selected odorants revealed a significant decrease in sotolone and, in particular, increases in 2-acetyl-1-pyrroline, 4-HDMF, and 4-HEMF induced by heating.

Quantification of viable bacterial starter cultures of Virgibacillus sp. and Tetragenococcus halophilus in fish sauce fermentation by real-time quantitative PCR.

Science.gov (United States)

Udomsil, Natteewan; Chen, Shu; Rodtong, Sureelak; Yongsawatdigul, Jirawat

2016-08-01

Real-time quantitative polymerase chain reaction (qPCR) methods were developed for the quantification of Virgibacillus sp. SK37 and Tetragenococcus halophilus MS33, which were added as starter cultures in fish sauce fermentation. The PCR assays were coupled with propidium monoazide (PMA) treatment of samples to selectively quantify viable cells and integrated with exogenous recombinant Escherichia coli cells to control variabilities in analysis procedures. The qPCR methods showed species-specificity for both Virgibacillus halodenitrificans and T. halophilus as evaluated using 6 reference strains and 28 strains of bacteria isolated from fish sauce fermentation. The qPCR efficiencies were 101.1% for V. halodenitrificans and 90.2% for T. halophilus. The quantification limits of the assays were 10(3) CFU/mL and 10(2) CFU/mL in fish sauce samples with linear correlations over 4 Logs for V. halodenitrificans and T. halophilus, respectively. The matrix effect was not observed when evaluated using fish sauce samples fermented for 1-6 months. The developed PMA-qPCR methods were successfully applied to monitor changes of Virgibacillus sp. SK37 and T. halophilus MS33 in a mackerel fish sauce fermentation model where culture-dependent techniques failed to quantify the starter cultures. The results demonstrated the usability of the methods as practical tools for monitoring the starter cultures in fish sauce fermentation. Copyright © 2016 Elsevier Ltd. All rights reserved.

Effect of Various Food Additives on the Levels of 4(5)-Methylimidazole in a Soy Sauce Model System.

Science.gov (United States)

Lee, Sumin; Lee, Jung-Bin; Hwang, Junho; Lee, Kwang-Geun

2016-01-01

In this study, the effect of food additives such as iron sulfate, magnesium sulfate, zinc sulfate, citric acid, gallic acid, and ascorbic acid on the reduction of 4(5)-methylimidazole (4(5)-MI) was investigated using a soy sauce model system. The concentration of 4(5)-MI in the soy sauce model system with 5% (v/v) caramel colorant III was 1404.13 μg/L. The reduction rate of 4(5)-MI level with the addition of 0.1M additives followed in order: iron sulfate (81%) > zinc sulfate (61%) > citric acid (40%) > gallic acid (38%) > ascorbic acid (24%) > magnesium sulfate (13%). Correlations between 4(5)-MI levels and the physicochemical properties of soy sauce, including the amount of caramel colorant, pH value, and color differences, were determined. The highest correlations were found between 4(5)-MI levels and the amount of caramel colorant and pH values (r(2) = 0.9712, r(2) = 0.9378). The concentration of caramel colorants in 8 commercial soy sauces were estimated, and ranged from 0.01 to 1.34% (v/v). © 2015 Institute of Food Technologists®

Fatty versus creamy sensations for custard desserts, white sauces and mayonnaises

NARCIS (Netherlands)

Wijk, de R.A.; Prinz, J.F.

2007-01-01

Perceived fattiness and creaminess plus other texture and flavor attributes were assessed for a group of vanilla custard desserts, white sauces, and mayonnaises that differed widely in ingredients, fat content (0¿72%), and consumption temperatures. In addition, the foods were measured instrumentally

Fatty versus creamy sensations for custard desserts, white sauces, and mayonnaises

NARCIS (Netherlands)

Wijk, R.A. de; Prinz, J.F.

2007-01-01

Perceived fattiness and creaminess plus other texture and flavor attributes were assessed for a group of vanilla custard desserts, white sauces, and mayonnaises that differed widely in ingredients, fat content (0-72%), and consumption temperatures. In addition, the foods were measured instrumentally

A influência da viscosidade dos solos argilosos na consolidação do dique nº 3 da Represa de Lebrija

OpenAIRE

Tomás, André Filipe Cardoso

2015-01-01

Dissertação de mestrado, Engenharia Civil (Construção), Instituto Superior de Engenharia, Universidade do Algarve, 2014 O propósito desta dissertação é a análise da viscosidade nos solos argilosos e a sua influência na consolidação dos solos brandos da fundação do Dique Nº3 da Represa de Lebrija. A perceção desse fenómeno será averiguada por confrontação de dados reais recolhidos neste caso de obra, com os obtidos por simulação numérica, proporcionando assim, uma melhor compree...

Discrimination of Chinese Sauce liquor using FT-IR and two-dimensional correlation IR spectroscopy

Science.gov (United States)

Sun, Su-Qin; Li, Chang-Wen; Wei, Ji-Ping; Zhou, Qun; Noda, Isao

2006-11-01

We applied the three-step IR macro-fingerprint identification method to obtain the IR characteristic fingerprints of so-called Chinese Sauce liquor (Moutai liquor and Kinsly liquor) and a counterfeit Moutai. These fingerprints can be used for the identification and discrimination of similar liquor products. The comparison of their conventional IR spectra, as the first step of identification, shows that the primary difference in Sauce liquor is the intensity of characteristic peaks at 1592 and 1225 cm -1. The comparison of the second derivative IR spectra, as the second step of identification, shows that the characteristic absorption in 1400-1800 cm -1 is substantially different. The comparison of 2D-IR correlation spectra, as the third and final step of identification, can discriminate the liquors from another direction. Furthermore, the method was successfully applied to the discrimination of a counterfeit Moutai from the genuine Sauce liquor. The success of the three-step IR macro-fingerprint identification to provide a rapid and effective method for the identification of Chinese liquor suggests the potential extension of this technique to the identification and discrimination of other wine and spirits, as well.

The Effect of Used of Soy Sauce Waste in the Ration on Yolk Chemical protein, fat and calcium of Mojosari Laying Duck

Directory of Open Access Journals (Sweden)

R. D. Jayanti

2017-10-01

Full Text Available The aim of this study was to examine the effect of soy sauce waste in the ration on protein, fat and calcium content in the yolk of Mojosari laying duck. The animals used were 240 Mojosari laying ducks at 20 weeks old with the average of body weight were 1,385.0 ± 130.85 g (CV = 9.44%. Feed materials used were corn, rice bran, soybean meal, fish meal, wheat pollard, premix and soy sauce waste. The experimental design used was a completely randomized design (CRD with 4 treatment and 6 replications so that there were 24 experimental units and each consists 10 ducks. The treatments were soy sauce waste at level T0 : 0%, T1: 5%, T2: 7,5% and T3: 10%. The data were analyzed using analysis of variance (ANOVA and Significant differences were denoted as P<0.05. There was no significant effect of soy sauce waste protein, fat, and calcium content. The conclusion of this study that soy sauce waste can be used up to 10% without adverse the content of protein, fat, and calcium in Mojosari laying ducks.

Fast Extraction and Detection of 4-Methylimidazole in Soy Sauce Using Magnetic Molecularly Imprinted Polymer by HPLC.

Science.gov (United States)

Feng, Zufei; Lu, Yan; Zhao, Yingjuan; Ye, Helin

2017-11-02

On the basis of magnetic molecularly imprinted polymer (MMIP) solid-phase extraction coupled with high performance liquid chromatography, we established a new method for the determination of the 4-methylimidazole (4-MEI) in soy sauce. Scanning electron microscopy (SEM), Fourier transform infrared (FT-IR), X-ray diffraction (XRD) and vibrating sample magnetometer (VSM) were used to characterize the synthesized MMIPs. To evaluate the polymers, batch rebinding experiments were carried out. The binding strength and capacity were determined from the derived Freundlich isotherm (FI) equation. The selective recognition capability of MMIPs was investigated with a reference compound and a structurally similar compound. As a selective pre-concentration sorbents for 4-methylimidazole in soy sauce, the MMIPs showed a satisfied recoveries rate of spiked samples, ranged from 97% to 105%. As a result, the prepared MMIPs could be applied to selectively pre-concentrate and determine 4-methylimidazole in soy sauce samples.

Effects of indigenous yeasts on physicochemical and microbial properties of Korean soy sauce prepared by low-salt fermentation.

Science.gov (United States)

Song, Young-Ran; Jeong, Do-Youn; Baik, Sang-Ho

2015-10-01

This study deals with understanding the effects of salt reduction on both the physicochemical and microbiological properties of soy sauce fermentation and also the application of indigenous yeast starters to compensate for undesirable changes occurring in salt-reduced processes. Fermentation was tested in situ at a Korean commercial soy sauce processing unit. Salt reduction resulted in higher acidity as well as lower pH and contents of residual sugar and ethanol. Moreover, undesired flavor characteristics, due to a lack of distinctive compounds, was observed. In addition, putrefactive Staphylococcus and Enterococcus spp. were present only during salt-reduced fermentation. To control these adverse effects, a single or mixed culture of two indigenous yeasts, Torulaspora delbrueckii and Pichia guilliermondii, producing high ethanol and 3-methyl-1-butanol, respectively, were tested. Overall, all types of yeast applications inhibited undesirable bacterial growth despite salt reduction. Of the starter cultures tested, the mixed culture resulted in a balance of more complex and richer flavors with an identical flavor profile pattern to that obtained from high salt soy sauce. Hence, this strategy using functional yeast cultures offers a technological option to manufacture salt-reduced soy sauce while preserving its typical sensory characteristics without affecting safety. Copyright © 2015 Elsevier Ltd. All rights reserved.

Monitoring of the microbial communities involved in the soy sauce manufacturing process by PCR-denaturing gradient gel electrophoresis.

Science.gov (United States)

Tanaka, Yasushi; Watanabe, Jun; Mogi, Yoshinobu

2012-08-01

Soy sauce is a traditional seasoning produced through the fermentation of soybeans and wheat using microbes. In this study, the microbial communities involved in the soy sauce manufacturing process were analyzed by PCR-Denaturing Gradient Gel Electrophoresis (PCR-DGGE). The bacterial DGGE profile indicated that the bacterial microbes in the koji were Weissella cibaria (Weissella confusa, Weissella kimchii, Weissella salipiscis, Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus iners, or Streptococcus thermophilus), Staphylococcus gallinarum (or Staphylococcus xylosus), and Staphylococcus kloosii. In addition to these bacteria, Tetragenococcus halophilus was also detected in the mash during lactic acid fermentation. The fungal DGGE profile indicated that the fungal microbes in the koji were not only Aspergillus oryzae but also several yeasts. In the mash, Zygosaccharomyces rouxii appeared in the early fermentation stage, Candida etchellsii (or Candida nodaensis) and Candida versatilis were detected at the middle fermentation stage, and Candida etchellsii was detected at the mature fermentation stage. These results suggest that the microbial communities present during the soy sauce manufacturing process change drastically throughout its production. This is the first report to reveal the microbial communities involved in the soy sauce manufacturing process using a culture-independent method. Crown Copyright © 2012. Published by Elsevier Ltd. All rights reserved.

Changes in microbial composition and the prevalence of foodborne pathogens in crab marinated in soy sauce produced by six manufacturing plants.

Science.gov (United States)

Kim, Sun Ae; Choi, Eun Sook; Kim, Nam Hee; Kim, Hye Won; Lee, Na Young; Cho, Tae Jin; Jo, Jun Il; Kim, Soon Han; Lee, Soon Ho; Ha, Sang Do; Rhee, Min Suk

2017-04-01

The present study examined the changes in microbiological composition during the production process of crab marinated in soy sauce, potential microbial hazards, potential contamination routes and effective critical control points. Crab and soy sauce samples were obtained from six different manufacturing plants at different stages, and their microbiological content was comprehensively assessed by quantitative and qualitative analyses. The results revealed the following: (1) the final products contained 4.0 log colony-forming units (CFU) g -1 aerobic plate counts (APCs) and 1.1 log CFU g -1 coliforms, which may have been introduced from the raw materials (the level of APCs in raw crab and soy sauce mixed with other ingredients was 3.8 log CFU g -1 and 4.0 log CFU mL -1 respectively); (2) marination of crab in soy sauce may allow cross-contamination by coliforms; (3) only Bacillus cereus and Staphylococcus aureus were qualitatively detected in samples at different stages of manufacture (detection rate of 28 and 5.6% respectively), and these bacteria may impact the microbiological quality and safety of crab marinated in soy sauce; and (4) bacterial counts were either maintained or increased during the manufacturing process (suggesting that no particular step can be targeted to reduce bacterial counts). Proper management of raw materials and the marination process are effective critical control points, and alternative interventions may be needed to control bacterial quantity. The results provide important basic information about the production of crab marinated in soy sauce and may facilitate effective implementation of sanitary management practices in related industries and research fields. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Monitoring of Yeast Communities and Volatile Flavor Changes During Traditional Korean Soy Sauce Fermentation.

Science.gov (United States)

Song, Young-Ran; Jeong, Do-Youn; Baik, Sang-Ho

2015-09-01

Flavor development in soy sauce is significantly related to the diversity of yeast species. Due to its unique fermentation with meju, the process of making Korean soy sauce gives rise to a specific yeast community and, therefore, flavor profile; however, no detailed analysis of the identifying these structure has been performed. Changes in yeast community structure during Korean soy sauce fermentation were examined using both culture-dependent and culture-independent methods with simultaneous analysis of the changes in volatile compounds by GC-MS analysis. During fermentation, Candida, Pichia, and Rhodotorula sp. were the dominant species, whereas Debaryomyces, Torulaspora, and Zygosaccharomyces sp. were detected only at the early stage. In addition, Cryptococcus, Microbotryum, Tetrapisispora, and Wickerhamomyces were detected as minor strains. Among the 62 compounds identified in this study, alcohols, ketones, and pyrazines were present as the major groups during the initial stages, whereas the abundance of acids with aldehydes increased as the fermentation progressed. Finally, the impacts of 10 different yeast strains found to participate in fermentation on the formation of volatile compounds were evaluated under soy-based conditions. It was revealed that specific species produced different profiles of volatile compounds, some of which were significant flavor contributors, especially volatile alcohols, aldehydes, esters, and ketones. © 2015 Institute of Food Technologists®

Evaluation of commercial soy sauce koji strains of Aspergillus oryzae for γ-aminobutyric acid (GABA) production.

Science.gov (United States)

Ab Kadir, Safuan; Wan-Mohtar, Wan Abd Al Qadr Imad; Mohammad, Rosfarizan; Abdul Halim Lim, Sarina; Sabo Mohammed, Abdulkarim; Saari, Nazamid

2016-10-01

In this study, four selected commercial strains of Aspergillus oryzae were collected from soy sauce koji. These A. oryzae strains designated as NSK, NSZ, NSJ and NST shared similar morphological characteristics with the reference strain (A. oryzae FRR 1675) which confirmed them as A. oryzae species. They were further evaluated for their ability to produce γ-aminobutyric acid (GABA) by cultivating the spore suspension in a broth medium containing 0.4 % (w/v) of glutamic acid as a substrate for GABA production. The results showed that these strains were capable of producing GABA; however, the concentrations differed significantly (P sauce production.

Effects of koji-making with mixed strains on physicochemical and sensory properties of Chinese-type soy sauce.

Science.gov (United States)

Chen, Zhi-Yao; Feng, Yun-Zi; Cui, Chun; Zhao, Hai-Feng; Zhao, Mou-Ming

2015-08-15

Two kinds of soy sauces were prepared with Aspergillus oryzae koji (SSAO) and mixed koji (SSAOM, A. oryzae mouldstarter:Monascus purpureus mouldstarter = 1:2, w/w) respectively. The effects of mixed koji on the essential indices, oxygen radical absorption capacity, color indices, free amino acids and volatile compounds of soy sauce have been studied, followed by a sensory evaluation between SSAO and SSAOM. The contents of non-salt soluble solid, reducing sugar, total acid, total nitrogen and amino nitrogen in SSAOM increased by 21.50%, 9.88%, 15.35%, 5.98% and 41.43%, respectively, compared with the control SSAO, owing to the higher activities of acid protease and glucoamylase in the mixed koji. Moreover, SSAOM showed higher antioxidant activity, higher levels of free amino acids and much more attractive color. Meanwhile, flavor groups such as esters, aldehydes, pyrazines and sulfur-containing compounds in SSAOM were also improved. The contents of free amino acids and aroma compounds were consistent with the sensory evaluation. According to descriptive sensory analysis, SSAOM showed higher intensity for sweet and umami attributes; in addition, higher flowery, burnt, fruity and caramel-like attributes were perceived in SSAOM, while SSAO showed higher ethanolic and sour attributes. The investigated soy sauce prepared with mixed koji can be considered as an effective method to accelerate the fermentation process and improve the flavor of soy sauce. © 2014 Society of Chemical Industry.

Evaluación de la gestión de los casos de incapacidad temporal por contingencia común de más de 15 días en Cataluña Evaluation of the management of nonwork-related sick leave lasting more than 15 days in Catalonia (Spain)

OpenAIRE

Fernando G. Benavides; Isabel Torá; José Miguel Martínez; Josefina Jardí; Rafael Manzanera; Constança Alberti; Jordi Delclós

2010-01-01

Objetivos: Comparar la duración de los casos de incapacidad temporal por contingencia común gestionados por las mutuas con los gestionados por el Instituto Nacional de la Seguridad Social (INSS). Métodos: Cohorte retrospectiva de 289.686 casos de incapacidad de más de 15 días de duración iniciados en 2005 tras su certificación por un médico de primaria en Cataluña (156.676 gestionados por el INSS), registrados en el Institut Català d'Avaluacions Mèdiques, y seguidos hasta su alta. La duración...

Effect of NaFeEDTA-Fortified Soy Sauce on Anemia Prevalence in China: A Systematic Review and Meta-analysis of Randomized Controlled Trials.

Science.gov (United States)

Huo, Jun Sheng; Yin, Ji Yong; Sun, Jing; Huang, Jian; Lu, Zhen Xin; Regina, Moench-Pfanner; Chen, Jun Shi; Chen, Chun Ming

2015-11-01

To assess the effect of sodium iron ethylenediaminetetraacetate (NaFeEDTA)-fortified soy sauce on anemia prevalence in the Chinese population. A systematic review was performed to identify potential studies by searching the electronic databases of PubMed, Cochrane Library, WHO Library, HighWire, CNKI, and other sources. The selection criteria included randomized controlled trials that compared the efficacy of NaFeEDTA-fortified soy sauce with that of non-fortified soy sauce. Anemia rates and hemoglobin levels were the outcomes of interest. Inclusion decisions, quality assessment, and data extraction were performed by two reviewers independently. A total of 16 studies met the inclusion criteria for anemia rate analysis, of which 12 studies met the inclusion criteria for hemoglobin analysis. All included studies assessed the effect of NaFeEDTA-fortified soy sauce on anemia rates and hemoglobin concentrations. After the intervention, the hemoglobin concentration increased and anemia rates decreased significantly as compared with the non-fortified soy sauce groups. For anemia rates, data from 16 studies could be pooled, and the pooled estimate odds ratio was 0.25 (95% CI 0.19-0.35). For hemoglobin concentrations, data from 12 studies could be pooled, and the pooled weighted mean difference was 8.81 g/L (95% CI 5.96-11.67). NaFeEDTA-fortified soy sauce has a positive effect on anemia control and prevention in the at-risk population. Copyright © 2015 The Editorial Board of Biomedical and Environmental Sciences. Published by China CDC. All rights reserved.

Analysis of the membrane fouling on cross-flow ultrafiltration and microfiltration of soy sauce lees; Shoyuhiireden no kurosuforo roka ni okeru fauringu no kaiseki

Energy Technology Data Exchange (ETDEWEB)

Furukakwa, T. [Kikkoman Corporation, Chiba (Japan); Kobayashi, H.; Kokubo, K.; Watanabe, A. [Niigata University, Niigata (Japan). Graduate School of Science and Technology

2000-05-10

Although since the 1980's Japanese soy sauce manufactures have developed cross-flow membrane filtration systems to recover soy sauce from its lees, the mechanisms by which the membrane fouls during filtration have not been theoretically discussed. Calculated flux declines using a theoretical equation developed for cross-flow cake filtration were compared against experimental results involving the filtration of soy sauce lees using polysulfone ultrafiltration and micro filtration membranes. Membrane fouling due to the deposition and intrusion of soy sauce lees was evaluated from the hydraulic resistances of the membrane and the cake layer. Calculated flux declines with time agree with the experimental results. Specific resistance of the cake layer which is an adjustable parameter of the equation, decreases with increasing cross-flow velocity. Hydraulic resistance exhibited by the membranes is independent of feed flow velocity. However, the resistance of the cake layers decreases with increasing cross-flow velocity. This corresponds to the steady-state flux increase. In conclusion, the main cause of fouling in the filtration of soy sauce lees is cake layer formation. By using the cake filtration model for cross-flow, the flux decline with time during the filtration is capable of being predicted. (author)

Combined effects of high pressure processing and addition of soy sauce and olive oil on safety and quality characteristics of chicken breast meat.

Science.gov (United States)

Kruk, Zbigniew A; Kim, Hyun Joo; Kim, Yun Ji; Rutley, David L; Jung, Samooel; Lee, Soo Kee; Jo, Cheorun

2014-02-01

This study was conducted to evaluate the combined effect of high pressure (HP) with the addition of soy sauce and/or olive oil on the quality and safety of chicken breast meats. Samples were cut into 100 g pieces and 10% (w/w) of soy sauce (SS), 10% (w/w) of olive oil (OO), and a mixture of both 5% of soy sauce and 5% olive oil (w/w) (SO) were pressurized into meat with high pressure at 300 or 600 MPa. Cooking loss was lower in OO samples than SS samples. With increased pressure to 600 MPa, the oleic acid content of OO samples increased. The total unsaturated fatty acids were the highest in SO and OO 600 MPa samples. Lipid oxidation was retarded by addition of olive oil combined with HP. The addition of olive oil and soy sauce followed by HP decreased the amount of volatile basic nitrogen during storage and reduced the population of pathogens. Sensory evaluation indicated that the addition of olive oil enhanced the overall acceptance and willingness to buy. In conclusion, the combination of HP with the addition of soy sauce and/or olive oil is an effective technology that can improve chemical, health, sensory qualities and safety of chicken breast.

Combined Effects of High Pressure Processing and Addition of Soy Sauce and Olive Oil on Safety and Quality Characteristics of Chicken Breast Meat

Directory of Open Access Journals (Sweden)

Zbigniew A. Kruk

2014-02-01

Full Text Available This study was conducted to evaluate the combined effect of high pressure (HP with the addition of soy sauce and/or olive oil on the quality and safety of chicken breast meats. Samples were cut into 100 g pieces and 10% (w/w of soy sauce (SS, 10% (w/w of olive oil (OO, and a mixture of both 5% of soy sauce and 5% olive oil (w/w (SO were pressurized into meat with high pressure at 300 or 600 MPa. Cooking loss was lower in OO samples than SS samples. With increased pressure to 600 MPa, the oleic acid content of OO samples increased. The total unsaturated fatty acids were the highest in SO and OO 600 MPa samples. Lipid oxidation was retarded by addition of olive oil combined with HP. The addition of olive oil and soy sauce followed by HP decreased the amount of volatile basic nitrogen during storage and reduced the population of pathogens. Sensory evaluation indicated that the addition of olive oil enhanced the overall acceptance and willingness to buy. In conclusion, the combination of HP with the addition of soy sauce and/or olive oil is an effective technology that can improve chemical, health, sensory qualities and safety of chicken breast.

THE TOUCH ANALYSIS IN AN ASSESSMENT OF QUALITY OF MAYONNAISE SAUCES WITH ADDITION OF A CAVIAR DZHUS

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O. P. Dvoryaninova

2015-01-01

Full Text Available The sauces on the basis of vegetable oils and mayonnaise which are traditionally considered tasty, but not really useful at enrichment by functional additives can be used not only for flavoring decoration of various dishes and salads, but also for increase of their nutrition value. Dzhus received by production of salty granular caviar of a humpback salmon represents a full-fledged complex of the major food factors that can serve as motivation for its use when developing new food, including in the form of a proteinaceous and mineral additive for its additional introduction to compoundings of sauces. In view of existence of a fish smell of a caviar dzhus, it is possible to use it as natural fragrance by production of the wide range of fish products, including emulsion. For an assessment of quality of production, fast and simple the organoleptic (touch method is very convenient. Various content of easily volatile organic compounds in an equilibrium gas phase over tests is established. Samples of a caviar dzhus among themselves and sauces with its addition differ. Distinctions are defined by amount of the brought ingredient. The intensity of a smell of tests determined by the content of easily volatile compounds on which the massif of sensors is adjusted differs. Sauces with an additive of a caviar dzhus have the greatest intensity of a smell in accordance with GOST at its small contents. In a figure form of "a visual print" of the maximum responses of all sensors in the massif distinctions in a chemical composition of an equilibrium gas phase over tests are established. Distinctions in qualitative and quantitative structure of RGF over samples with addition 1,5 and 2,0 of % of a dzhus significantly significant. It is established that addition (on TU and in accordance with GOST in compoundings of sauces results more than 1% of a caviar dzhus in essential distinction as a part of RGF.

Color, flavor, and sensory characteristics of gamma-irradiated salted and fermented anchovy sauce

International Nuclear Information System (INIS)

Kim, J.H.; Ahn, Hyun Joo; Yook, Hong Sun; Kim, Kyong Soo; Rhee, Moon Soo; Ryu, Gi Hyung; Byun, Myung Woo

2004-01-01

Color, flavor, and sensory characteristics of irradiated salted and fermented anchovy sauce were investigated. The filtrate of salted and fermented anchovy was irradiated at 0, 2.5, 5, 7.5, and 10 kGy. After irradiation, Hunter's color values were increased, however, the color values were gradually decreased in all samples during storage. Amount of the aldehydes, esters, ketones, S-containing compounds, and the other groups were increased up to 7.5 kGy irradiation, then decreased at 10 kGy (P<0.05), while the alcohols and furan groups were increased by irradiation. Different odor patterns were observed among samples using electronic nose system analysis. Gamma-irradiated samples showed better sensory score and the quality was sustained during storage. In conclusion, gamma irradiation of salted and fermented anchovy sauce could improve its sensory quality by reducing typical fishy smell

Survival strategy of the salt-tolerant lactic acid bacterium, Tetragenococcus halophilus, to counteract koji mold, Aspergillus oryzae, in soy sauce brewing.

Science.gov (United States)

Nishimura, Ikuko; Shinohara, Yasutomo; Oguma, Tetsuya; Koyama, Yasuji

2018-04-08

In soy sauce brewing, the results of the fermentation of lactic acid greatly affect the quality of soy sauce. The soy sauce moromi produced with Aspergillus oryzae RIB40 allows the growth of Tetragenococcus halophilus NBRC 12172 but not T. halophilus D10. We isolated and identified heptelidic acid (HA), an inhibitor of glyceraldehyde-3-phosphate dehydrogenase (GAPDH), produced by A. oryzae RIB40 as the growth inhibitor of the salt-tolerant lactic acid bacteria. The growth inhibition of T. halophilus D10 by HA was suggested to be associated with the direct inhibition of GAPDH activity under high salt environment. The difference in the susceptibility to HA among various strains of T. halophilus was caused by the mutations in the gene encoding GAPDH.

Sensory sub-attributes of creamy mouthfeel in commercial mayonnaises, custard desserts and sauces

NARCIS (Netherlands)

Weenen, H.; Jellema, R.H.; Wijk, R.A. de

2005-01-01

The sensory components of creamy mouthfeel in commercial mayonnaises, custard desserts and sauces were determined, using multi-variate analysis of the mean sensory ratings obtained from a quantitative descriptive analysis (QDA) panel. Creamy is a particularly interesting attribute, as it is

Contribution of 2-methyl-3-furanthiol to the cooked meat-like aroma of fermented soy sauce.

Science.gov (United States)

Meng, Qi; Kitagawa, Riho; Imamura, Miho; Katayama, Hiroshi; Obata, Akio; Sugawara, Etsuko

2017-01-01

The cooked meat-like aroma compound, 2-methyl-3-furanthiol (2M3F), was detected in fermented soy sauce (FSS) by GC-olfactometry and GC-MS. 2M3F was present in FSS at a concentration considerably greater than the perception threshold, and the 2M3F concentration increased with heating temperature. Sensory analysis indicated that with the addition of only 0.2 μg/L of 2M3F to the soy sauce sample, the cooked meat-like aroma is significantly stronger than that of sample without the addition of 2M3F. Hence, 2M3F contributes to the cooked meat-like aroma of FSS, which constitutes the key aroma component of FSS. In addition, 2M3F was generated from the addition of ribose and cysteine in FSS by heating at 120 °C, but it was not detected in a phosphate buffer under the same condition. Furthermore, 2M3F was not detected in acid-hydrolyzed vegetable-protein-mixed soy sauce (ASS) and heated ASS. These results indicated that fermentation by micro-organisms facilitates the generation of 2M3F in FSS.

Consumer acceptance of salt-reduced 'soy sauce' foods over rapidly repeated exposure

NARCIS (Netherlands)

Kremer, S.; Shimojo, R.; Holthuysen, N.T.E.; Köster, E.P.; Mojet, J.

2013-01-01

The stability of the liking for salt reduced products was tested in a rapidly repeated exposure study using soup and bread (with ham). Salt was partially replaced by naturally brewed soy sauce. First, 44 consumers performed 5 two-alternative forced choice tests to establish the exchange rate (ER) at

Enhancement of Saltiness Perception by Monosodium Glutamate Taste and Soy Sauce Odor: A Near-Infrared Spectroscopy Study.

Science.gov (United States)

Onuma, Takuya; Maruyama, Hiroaki; Sakai, Nobuyuki

2018-02-26

Previous studies have reported that the umami taste of monosodium l-glutamate (MSG) and salty-smelling odors (e.g., soy sauce, bacon, sardines) enhance the perception of saltiness. This study aimed to investigate the neural basis of the enhancement of saltiness in human participants using functional near-infrared spectroscopy (fNIRS). University students who had passed a taste panel test participated in this study. Sodium chloride solutions were presented with or without either 0.10% MSG or the odor of soy sauce. The participants were asked to drink a cup of the stimulus and to evaluate only saltiness intensity in Experiment 1, as well as other sensory qualities in Experiment 2, and temporal brain activity was measured using fNIRS. In Experiment 3, the participants were asked to evaluate saltiness intensity using the time-intensity (TI) method, and the response of the parotid salivary glands was measured using fNIRS. The fNIRS data showed that the added MSG and soy sauce enhanced the hemodynamic response in temporal brain regions, including the frontal operculum, but no effect on the hemodynamic salivary responses was detected. These results indicate that the perceived enhancement of saltiness occurs in the brain region that is involved in central gustatory processing. Furthermore, the results of the sensory evaluations suggest that enhancement of saltiness by the addition of MSG is mainly based on fusion of the salty-like property of MSG and saltiness of NaCl, whereas enhancement by the addition of soy sauce odor is mainly based on modulation of the temporal dynamics of saltiness perception.

Agro fertilizer from Myanmar traditional shrimp sauce and paste waste

International Nuclear Information System (INIS)

Yee Yee Nwe; Myint Khine; Nyunt Wynn

2001-01-01

The new growth agro fertilizer (npi) compost prepared from Myanmar traditional shrimp sauce and paste waste mixed with other ingredients [agricultural waste and animal waste (night soil)] was found to promote and enhance the growth as well as the rice crop to produce in higher percentage yield per acre as compare to the use of normal rice crops fertilizer and even to that of the current used EM compost fertilizer. (author)

ISOLASI DAN KARAKTERISASI MELANOIDIN KECAP MANIS DAN PERANANNYA SEBAGAI ANTIOKSIDAN [Isolation and characterization of soy sauce melanoidin and its role as antioxidant

Directory of Open Access Journals (Sweden)

Dedin FR1

2006-12-01

Full Text Available Controlling oxidation in natural and processed foods is a difficult aspect of food preservation, even in low-fat foods. Lipid oxidation not only produces characteristic undesirable odors and flavor, but also decreases the nutritional quality and safety of foods by formation of secondary reaction products during cooking and processing. Protection of foods against lipid oxidation usually involves exclusion of oxygen by packing in vacuum or inert gases and/or the addition of antioxidants. The Maillard reaction is complex reaction. A variety of by products, intermediates and brown pigmens (melanoidins are produced, which may contribute to the flavor, antioxidative activity and color of food. The oxidative browning of soy sauce is considered to have a different mechanism from those of ascorbic acid, polyphenols and furfural, because the amount of these compounds in soy sauce is very small. Maillard reaction products of soy sauce were fractionated into high and low molecular weight compounds by ultrafiltration. Oxidative stability was evaluated in refined soybean oil containing compounds in soy sauce and butylated hydroxytoluene (BHT. Oils were oxidized at 110 oC and determined by the rancimat method and TBA value. The high molecular compounds (MW ≥100 kDa of soy sauce was found to be more inhibitory on the oxidation of soybean oil with protective index 2.43. Characteristic UV-Vis absorption was 360 – 406 nm and IR spectra indicated –OH...O groups of β-diketon or combinated C=R=R groups.

Enhancement of preservation characteristics of Meju, an intermediate material for Korean legume-based fermented soy sauce, Kanjang, by irradiation

International Nuclear Information System (INIS)

Kim, D.-H.; Jo, Cheorun; Yook, H.-S.; Park, B.-J.; Byun, M.-W.

2002-01-01

Meju, an intermediate product for making Korean traditional soy sauce, Kanjang, was prepared and irradiated at 0, 5, 10 and 20 kGy and then stored at 25 deg. C for 12 months (mo). Mould and Lactobacillus spp. were nearly eliminated by gamma irradiation with a dose of 5-10 kGy, and the Bacillus spp. was decreased by 4 decimal reduction with a dose of 10 kGy. Changes of protease activity, NH 3 -nitrogen, NH 2 -nitrogen, pH and color in the gamma-irradiated Meju were stable compared to non-irradiated control. Sensory evaluation after 12-mo storage showed that soy sauce made from the Meju irradiated with 10 and 20 kGy was acceptable and scored as same as the freshly made one. Therefore, it was considered that the Meju can be stored up to 12 mo by treating with gamma irradiation without any adverse quality change to make soy sauce

Enhancement of preservation characteristics of Meju, an intermediate material for Korean legume-based fermented soy sauce, Kanjang, by irradiation

Energy Technology Data Exchange (ETDEWEB)

Kim, D.-H.; Jo, Cheorun; Yook, H.-S.; Park, B.-J.; Byun, M.-W. E-mail: mwbyun@nanumkaeri.re.kr

2002-07-01

Meju, an intermediate product for making Korean traditional soy sauce, Kanjang, was prepared and irradiated at 0, 5, 10 and 20 kGy and then stored at 25 deg. C for 12 months (mo). Mould and Lactobacillus spp. were nearly eliminated by gamma irradiation with a dose of 5-10 kGy, and the Bacillus spp. was decreased by 4 decimal reduction with a dose of 10 kGy. Changes of protease activity, NH{sub 3}-nitrogen, NH{sub 2}-nitrogen, pH and color in the gamma-irradiated Meju were stable compared to non-irradiated control. Sensory evaluation after 12-mo storage showed that soy sauce made from the Meju irradiated with 10 and 20 kGy was acceptable and scored as same as the freshly made one. Therefore, it was considered that the Meju can be stored up to 12 mo by treating with gamma irradiation without any adverse quality change to make soy sauce.

Optimisation and validation of analytical methods for the simultaneous extraction of antioxidants: application to the analysis of tomato sauces.

Science.gov (United States)

Motilva, Maria-José; Macià, Alba; Romero, Maria-Paz; Labrador, Agustín; Domínguez, Alba; Peiró, Lluís

2014-11-15

In the present study, simultaneous extraction of natural antioxidants (phenols and carotenoids) in complex matrices, such as tomato sauces, is presented. The tomato sauce antioxidant compounds studied were the phenolics hydroxytyrosol, from virgin olive oil, quercetin and its derivatives, from onions, and quercetin-rutinoside as well as the carotenoid, lycopene (cis and trans), from tomatoes. These antioxidant compounds were extracted simultaneously with n-hexane/acetone/ethanol (50/25/25, v/v/v). The phenolics were analysed by ultra-performance liquid chromatography coupled with tandem mass spectrometry (UPLC-MS/MS), and lycopene (cis- and trans-forms) was analysed using high-performance liquid chromatography coupled to a diode array detector (HPLC-DAD). After studying the parameters of these methods, they were applied to the analysis of virgin olive oil, fresh onion, tomato concentrate and tomato powder, and commercial five tomato sauces. Subsequently, the results obtained in our laboratory were compared with those from the Gallina Blanca Star Group laboratory. Copyright © 2014 Elsevier Ltd. All rights reserved.

[Effects of the iron fortified soy sauce on improving students' anemia in boarding schools].

Science.gov (United States)

Chen, Di; Sun, Jing; Huang, Jian; Wang, Lijuan; Piao, Wei; Tang, Yanbin; Li, Jin; Gao, Jie; Huo, Junsheng

2016-03-01

To evaluate the effect of iron fortified soy sauce on improving the anemia of boarding school students. A total of 3029 students of the boarding schools in the 27 provinces in China including 1576 boys and 1453 girls were treat with the iron-fortified soy sauce for 12 months. The concentration of hemoglobin was detected before and after intervention. The statistical analysis was conducted to analyze the anemia rate and the hemoglobin concentration in boarding school students. After the intervention, the average hemoglobin of students were increased from 142.1 g/L to 146.5 g/L compared to the baseline. The boys average haemoglobin concentration increased 6.7 g/L, girls average haemoglobin concentration increased 1.9 g/L. They were significantly higher than those of the baseline (P boarding school students, reduce anemia prevalence of students significantly.

Teriyaki sauce with carvacrol or thymol effectively controls Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, and indigenous flora in marinated beef and marinade.

Science.gov (United States)

Moon, Hyeree; Kim, Nam Hee; Kim, Soon Han; Kim, Younghoon; Ryu, Jee Hoon; Rhee, Min Suk

2017-07-01

An effective bactericidal cold-marinating method for beef products is described, exploiting the synergism between soy sauce and natural compounds (carvacrol, CV or thymol, TM) to reduce microbiological risks. Beef slices inoculated with Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium (3.1-3.5logCFU/g) were marinated in a teriyaki sauce with or without CV and TM (0.3 and 0.5%). After 1, 3, and 7days at 4°C, indigenous microflora population, color, lipid oxidation, marinade uptake, and pH of marinated beef and leftover marinade samples were examined. Teriyaki sauce alone did not reduce or inhibit any of the target pathogens or indigenous bacteria, while 0.5% CV- or TM-containing teriyaki sauce inactivated all inocula without recovery within 7days (p0.05). Copyright © 2017 Elsevier Ltd. All rights reserved.

Texture and mouthfeel of semisolid foods: Commercial mayonnaises, dressings, custard desserts and warm sauces

NARCIS (Netherlands)

Weenen, H.; Gemert, L.J. van; Doorn, J.M. van; Dijksterhuis, G.B.; Wijk, R.A. de

2003-01-01

Texture and mouthfeel sensations of three groups of semisolid foodstuffs (mayonnaises and dressings, custard desserts and warm sauces) were characterised, measured, evaluated and compared based on quantitative descriptive sensory analysis of commercial products. Six groups of texture attributes were

Free α-dicarbonyl compounds in coffee, barley coffee and soy sauce and effects of in vitro digestion.

Science.gov (United States)

Papetti, Adele; Mascherpa, Dora; Gazzani, Gabriella

2014-12-01

α-Dicarbonyl (α-DC) compounds were characterised in roasted (coffee, barley coffee) and in fermented (soy sauce) food matrices. Glyoxal (GO), methylglyoxal (MGO), diacetyl (DA) and 3-deoxyglucosone (3-DG) were found in all samples, and hydroxypyruvaldehyde and 5-hydroxypentane-2,3-dione in barley and soy. Cis and trans 3,4-dideoxyglucosone-3-ene (3,4-DGE) isomers and 4-glucosyl-5,6-dihydroxy-2-oxohexanal (4-G,3-DG) were found only in barley, and 3,4-DGE only in soy sauce with molasses. GO, MGO, and DA were quantified. Findings indicate that i) α-DC profiles depend on the food matrix and any technological treatments applied; ii) α-DC quantitation by HPLC requires matrix-specific, validated methods; iii) GO and MGO were the most abundant α-DCs; and iv) barley coffee was the matrix richest in α-DCs both qualitatively and quantitatively. In vitro simulated digestion reduced (coffee) or strongly increased (barley, soy sauce) free α-DC content. These findings suggest that α-DC bioavailability could actually depend not on food content but rather on reactions occurring during digestion. Copyright © 2014 Elsevier Ltd. All rights reserved.

Sequence, taste and umami-enhancing effect of the peptides separated from soy sauce.

Science.gov (United States)

Zhuang, Mingzhu; Lin, Lianzhu; Zhao, Mouming; Dong, Yi; Sun-Waterhouse, Dongxiao; Chen, Huiping; Qiu, Chaoying; Su, Guowan

2016-09-01

Five tasty peptides were separated from soy sauce, by sensory-guided fractionation, using macroporous resin, medium-pressure liquid chromatography and reverse phase-high performance liquid chromatography, and identified by ultra-performance liquid chromatography tandem mass-spectrometry as ALPEEV, LPEEV, AQALQAQA, EQQQQ and EAGIQ (which originated from glycinin A1bB2-445, glycinin A1bB2-445, cobyric acid synthase, leucine-tRNA ligase and glycoprotein glucosyltransferase, respectively). LPEEV, AQALQAQA and EQQQQ tasted umami with threshold values of 0.43, 1.25 and 0.76mmol/l, respectively. ALPEEV and EAGIQ had minimal umami taste, but ALPEEV, EAGIQ and LPEEV showed umami-enhancement with a threshold estimated at 1.52, 1.94 and 3.41mmol/l, respectively. In addition, the synthetic peptides showed much better sensory taste than mixtures of their constitutive amino acids. It indicated that peptides might play an important role in the umami taste of soy sauce. Copyright © 2016 Elsevier Ltd. All rights reserved.

Clustering of commercial fish sauce products based on an e-panel technique

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Mitsutoshi Nakano

2018-02-01

Full Text Available Fish sauce is a brownish liquid seasoning with a characteristic flavor that is produced in Asian countries and limited areas of Europe. The types of fish and shellfish and fermentation process used in its production depend on the region from which it derives. Variations in ingredients and fermentation procedures yield end products with different smells, tastes, and colors. For this data article, we employed an electronic panel (e-panel technique including an electronic nose (e-nose, electronic tongue (e-tongue, and electronic eye (e-eye, in which smell, taste, and color are evaluated by sensors instead of the human nose, tongue, and eye to avoid subjective error. The presented data comprise clustering of 46 commercially available fish sauce products based separate e-nose, e-tongue, and e-eye test results. Sensory intensity data from the e-nose, e-tongue, and e-eye were separately classified by cluster analysis and are shown in dendrograms. The hierarchical cluster analysis indicates major three groups on e-nose and e-tongue data, and major four groups on e-eye data.

Storage properties of irrdiated white pomfret (Stromatus cinereus) in tomato sauce

International Nuclear Information System (INIS)

Doke, S.N.; Sherekar, S.V.; Ghadi, S.V.

1990-01-01

A process involving radiation and heat treatment combined with effective management of pH using tomato sauce was developed for preservation of white pomfret (Stromatus cinereus). This process enhanced the organoleptic acceptability of the product and also ensured its microbiological safety. The processed product was in good edible condition even after a storage of 6 months at ambient temperature. (M.G.B.). 3 tabs

Metagenomic Profiling of the Bacterial Community Changes from Koji to Mash Stage in the Brewing of Soy Sauce.

Science.gov (United States)

Wang, Hongbin; Wei, Quanzeng; Gui, Shuqi; Feng, Yongrui; Zhang, Yong; Liu, Yihan; Lu, Fuping

2017-12-04

The improvement of soy sauce fermentation is restricted by the insufficient information on bacterial community. In this study, bacterial communities in the koji and mash stage were compared based on next-generation sequencing technology. A total of 29 genera were identified in the koji stage, while 34 in the mash stage. After koji stage, 7 genera disappeared and 12 new genera appeared in the mash stage. The dominant bacteria were Kurthia, Weissella and Staphylococcus in the koji stage and Staphylococcus, Kurthia, Enterococcus and Leuconostoc in the mash stage. The results provided insights into the microbial communities involved in soy sauce fermentation.

Changes in Postfermentation Quality during the Distribution Process of Anchovy ( Engraulis japonicus) Fish Sauce.

Science.gov (United States)

Joung, Byung Chun; Min, Jin Gi

2018-06-01

In the present study, we evaluated the changes in quality that can occur during the distribution of nonheated anchovy ( Engraulis japonicus) fish sauce after packaging. The pH values of all samples ranged from 5.5 to 5.8, and there were no significant differences ( P > 0.05) in pH among the samples during storage regardless of storage temperature or salt concentration. The initial total volatile base nitrogen concentration in all samples after bottling was 115 to 121 mg/100 mL, but this concentration increased gradually with storage time. After 1 year of storage, total volatile base nitrogen concentration had increased to approximately 170% of the initial concentration (166 to 194 mg/100 mL). Amino nitrogen increased slightly during storage but was significantly lower than the increase in amino nitrogen during general anchovy fish sauce fermentation with anchovy flesh. Most of the free amino acids increased slightly during the storage period regardless of storage temperature or salt concentration, but tyrosine and histidine increased and then decreased during the storage period. The histamine concentration of the anchovy fish sauce at a salt concentration of 20% was 43.3 mg/100 mL initially, but after 1 year the histamine concentration was 89.7 mg/100 mL in samples stored at 10°C, 102.6 mg/100 mL in samples stored at 25°C, and 116.8 mg/100 mL in samples stored at 35°C . Changes in putrescine and cadaverine concentrations were similar to those in histamine; concentrations increased about twofold from the initial concentrations after 1 year of storage. However, the rate of increase in putrescine from 4 months after storage was very high, and cadaverine slightly decreased by 12 months of storage. High scores for umami and aroma sensory characteristics were given to samples stored at 10°C, but samples stored 35°C were given high scores for rancid. Despite the overall low scores for aroma and umami for samples stored at 35°C, the quality of the anchovy fish sauce

Simultaneous Quantitation of Advanced Glycation End Products in Soy Sauce and Beer by Liquid Chromatography-Tandem Mass Spectrometry without Ion-Pair Reagents and Derivatization.

Science.gov (United States)

Nomi, Yuri; Annaka, Hironori; Sato, Shinji; Ueta, Etsuko; Ohkura, Tsuyoshi; Yamamoto, Kazuhiro; Homma, Seiichi; Suzuki, Emiko; Otsuka, Yuzuru

2016-11-09

The aim of this study was to develop a simple and sensitive method to analyze several advanced glycation end products (AGEs) simultaneously using liquid chromatography-tandem mass spectrometry (LC-MS/MS), and to apply this method to the quantitation of AGEs in brown-colored foods. The developed method enabled to separate and quantitate simultaneously seven AGEs, and was applied to the determination of free AGEs contained in various kinds of soy sauce and beer. The major AGEs in soy sauce and beer were N ε -carboxymethyllysine (CML), N ε -carboxyethyllysine (CEL), and N δ -(5-hydro-5-methyl-4-imidazolon-2-yl)ornithine (MG-H1). Using the developed LC-MS/MS method, recovery test on soy sauce and beer samples showed the recovery values of 85.3-103.9% for CML, 95.9-107.4% for CEL, and 69.5-123.2% for MG-H1. In particular, it is the first report that free CML, CEL, and MG-H1 were present in beer. Furthermore, long-term storage and heating process of soy sauce increased CML and MG-H1.

Antioxidant activity and prevention of pork meat lipid oxidation using traditional Mexican condiments (pasilla dry pepper, achiote, and mole sauce

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Emilio Alvarez-Parrilla

2014-06-01

Full Text Available Considering the extensive use of hot peppers and spicy sauces in the Mexican cuisine, in the present paper, three widely consumed Mexican condiments (mole sauce, achiote, and pasilla hot pepper were analyzed for their total phenols, flavonoids and proanthocyanidins, antioxidant activity, and protective effect against lipid oxidation in chopped pork meat. All samples were extracted first with methanol and then with acetone, and the extracts were compared. Pasilla pepper showed the highest phenolic and flavonoid content in both solvents, followed by mole and achiote. Achiote showed the highest proanthocyanidin concentration. All samples showed high antioxidant activity, and good correlations with phenolic compounds and flavonoids, while no correlation was observed in the case of condensed tannins. Mole sauce methanolic extract showed the highest inhibition of pork meat oxidation, followed by pasilla pepper, and finally achiote paste extracts. These results suggest that these condiments are useful to prevent meat lipid oxidation during storage.

Population dynamics and ecology of Tilapia rendalli in Lago Sauce (Peru)

Energy Technology Data Exchange (ETDEWEB)

Wosnitza-Mendo, C.

1980-01-01

This is a practical contribution to development aid in Peru. It was to provide a basis for farming of Lago Sauce and similar lakes and introduce young Peruvian fishery biologists to practical and theoretical work with populations of freshwater fish. Various methods of biomass determination have been compared in order to find out why only small specimens of Tilapia rendalli have been caught and what ichthyobiomass was in the lake.

Dique seco de carena. Génova

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Gai, Luigi

1965-02-01

Full Text Available After elaborate planning, the building, towing and sinking of the ship repairing dry dock at Genoa has now been completed. The dock is 260x52x21.5 m in size. Its structure is cellular and it is made of reinforced and prestressed concrete. A special feature of this dock is that it rests on a flexible bed of sand, dredged from the sea bed. To prepare this, the following operations were carried out: mud was first dredged away, the stony outcrops were levelled off, the spaces in between the rocks were filled with concrete, then the layer of sand was placed, and finally a surface of larger aggregate was prepared on top. The method of attaching the dock to the sea bed to ensure its stability is also noteworthy. After much thought, it was decided that once the dock was sunk at its final emplacement, if its cellular compartments were filled with sand ballast, its own weight would ensure its permanent stability in the face of rough seas. The maneuvers for floating the dock, and sinking it, were also complex, since it was essential to take carefully into account the state of the weather. Any storm might have severely damaged the dock's cellular structure. The prefabrication of the caissons, the jointing of them into a large structure, the construction of enclosing walls, the provision of galleries, companionways, and housing facilities inside the dock, and the towing, sinking and ballasting of this large and heavy structure, constitute a series of building and navigational operations of great complexity, which have tested the ability of the firm Fincosit, who specialise in hydraulic projects.Después de profundos estudios se ha terminado recientemente la construcción, remolque y hundimiento del dique seco de carena del puerto de Génova, cuyas dimensiones son: 260x52x21,5 metros. Es de estructura celular, y de hormigón armado y pretensado. La particularidad de la obra estriba en el apoyo de la plataforma sobre un lecho flexible de arena dragada del mar

Enhancing and accelarating flavour formation by salt-tolerant yeasts in Japanese soy-sauce processes

NARCIS (Netherlands)

Sluis, van der C.; Tramper, J.; Wijffels, R.H.

2001-01-01

In soy-sauce processes salt-tolerant yeasts are very important for the flavour formation. This flavour formation is, however, slow and poorly understood. In the last decades, a concerted research effort has increased the understanding and resulted in the derivation of mutants with an enhanced

Evaluation of antioxidant potential of pepper sauce (Capsicum frutescens L.

Directory of Open Access Journals (Sweden)

Pamela Freire de Moura Pereira

2016-12-01

Full Text Available Functional properties of substances present in in natura foods such as fruits and vegetables are well documented; however, the activity that remains after processing needs more research. The present study aimed to evaluate the antioxidant potential in fruit processed as sauce and quantify the compounds able to contribute to such activity. Three different treatments were developed varying only the concentration of pepper Capsicum frutescens L., with treatment ratios (fruit: water: vinegar: salt being: treatment 1 (0.5: 1: 0.5: 0.33, 2 (1: 1: 0.5: 0.33, and 3 (2: 1: 0.5: 0.33. By the DPPH method, the values found for EC50 (g g DPPH−1 from 3726.9 to 5425.9 for the alcoholic extract were the most significant. The content of total phenols did not vary between the three treatments. While the content of carotenoids found was significantly different in the treatment with lower content of the fruit in natura, when compared to the treatment with higher content (44.02 and 56.09 μg of β-carotene 100 g−1, respectively and the content of ascorbic acid varied between 10.95 and 21.59 mg 100−1 g. Therefore, the pepper sauce was presented as an alternative to the consumption of bioactive compounds that may have antioxidant potential.

Household Consumption of Thiamin-Fortified Fish Sauce Increases Erythrocyte Thiamin Concentrations among Rural Cambodian Women and Their Children Younger Than 5 Years of Age: A Randomized Controlled Efficacy Trial.

Science.gov (United States)

Whitfield, Kyly C; Karakochuk, Crystal D; Kroeun, Hou; Sokhoing, Ly; Chan, Benny B; Borath, Mam; Sophonneary, Prak; Moore, Kirsten; Tong, Jeffery K T; McLean, Judy; Talukder, Aminuzzaman; Lynd, Larry D; Li-Chan, Eunice C Y; Kitts, David D; Green, Tim J

2017-02-01

To assess whether ad libitum consumption of thiamin-fortified fish sauce over 6 months yields higher erythrocyte thiamin diphosphate concentrations (eTDP) among women of childbearing age and their children aged 12-59 months compared with control sauce containing no thiamin. In this double-blind, randomized controlled efficacy trial, 276 nonpregnant, nonlactating women (18-45 years of age) and their families in Prey Veng, Cambodia, were randomized to receive 1 of 3 fish sauce formulations: low thiamin concentration (low, 2 g/L), high thiamin concentration (high, 8 g/L), or a control (no thiamin) fish sauce. Baseline (t = 0) and endline (t = 6 months) eTDP were measured with the use of high-performance liquid chromatography with a fluorescence detector. Fish sauce consumption did not differ between treatment groups (P = .19). In intent-to-treat analysis, women's baseline-adjusted endline eTDP (mean; 95% CI) was higher among women in the low (259; 245-274 nmol/L) and high (257; 237-276 nmol/L) groups compared with control (184; 169-198 nmol/L; P sauce appears to be an efficacious means of improving biochemical thiamin status in nonpregnant, nonlactating women and their children (1-5 years of age) living in rural Cambodia. ClinicalTrials.gov: NCT02221063. Copyright © 2016 Elsevier Inc. All rights reserved.

La influencia de la descarga del Canal del Dique en los niveles del mar de la Bahía de Cartagena-Colombia

OpenAIRE

Molares Babra, Ricardo; Mestres Ridge, Marc

2012-01-01

El incremento en los eventos de inundaciones no relacionados con marejadas es frecuente en Cartagena de Indias, Colombia, durante los meses de octubre y noviembre. Esta situación pone en riesgo las inversiones realizadas por la Administración Municipal y por la empresa privada, en torno a la infraestructura turística alrededor de la bahía, pues parte de su economía giran alrededor de actividades turísticas y marítimas. Los eventos de inundación podrían relacionarse con la descarga de agua ...

Dynamics of microbial community during the extremely long-term fermentation process of a traditional soy sauce.

Science.gov (United States)

Yang, Yang; Deng, Yue; Jin, Yulan; Liu, Yanxi; Xia, Baixue; Sun, Qun

2017-08-01

Soy sauce produced by long-term natural fermentation is a traditional specialty in Asia, with a reputation for superior quality and rich flavour. In this study, both culture-dependent and culture-independent approaches were used to investigate the microbial diversity and community dynamics during an extremely long-term (up to 4 years) natural fermentation of Xianshi Soy Sauce, a national intangible cultural heritage. Genera of Bacillus, Aspergillus and Cladosporium were detected by both methods above. The relative abundance of the genera Bacillus and Weissella was significantly higher in the late stage than in the early one, while the genera Klebsiella and Shimwellia were opposite (P fermentation time, while there was a fair homogeneousness among samples of the same year, especially during the late fermentation stage. The clustering analysis tended to separate the fermented mashes of the 4th year from the earlier stages, suggesting the necessity of the long fermentation period for developing distinctive microbiota and characteristic quality-related compounds. This is the first report to explore the temporal changes in microbial dynamics over a period of 4 years in traditional fermentation of soy sauce, and this work illustrated the importance of isolation of appropriate strains to be used as starter cultures in brewing processes. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Texture and mouthfeel of semi-solid foods : commercial mayonnaises, dressings, custard desserts and warm sauces

NARCIS (Netherlands)

Weenen, H.; Gemert, van L.J.; Doorn, van J.M.; Dijksterhuis, G.B.; Wijk, de R.A.

2003-01-01

Texture and mouthfeel sensations of three groups of semisolid foodstuffs (mayonnaises and dressings, custard desserts and warm sauces) were characterised, measured, evaluated and compared based on quantitative descriptive sensory analysis of commercial products. Six groups of texture attributes were

Inhibitory effect of sour pomegranate sauces on some green vegetables and kisir.

Science.gov (United States)

Karabiyikli, Seniz; Kisla, Duygu

2012-04-16

In this study, the antimicrobial effects of both traditional and commercial pomegranate sour sauce samples on some green vegetables and also on "kısır" which is a popular and traditional appetizer in Turkey were investigated. The inhibitory effect of the pomegranate products on the naturally existing bacterial microflora of lettuce, spring onion, parsley and kısır were analyzed. Also, all these food samples were inoculated with Staphylococcus aureus (ATCC-25923) and Escherichia coli O157:H7 (ATCC-43895) and antimicrobial effect of the pomegranate products on the inoculated microflora was detected. All the food samples were treated with pomegranate products for different time periods and the effect of treatment time was investigated. pH and titratable acidity values of the traditional and commercial pomegranate sour sauce samples were detected. The results showed that although the pomegranate products had an antimicrobial effect on the natural bacterial microflora of the food samples, the effect on inoculated food samples was more prominent and additionally the application time was found to be a crucial parameter for both cases. Copyright © 2012 Elsevier B.V. All rights reserved.

La técnica del paleomagnetismo. Estudio piloto en los bordes de la Cuenca Balear

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Banda, E.

1986-06-01

Full Text Available We present a review of paleomagnetic methods and techniques is applied to samples collected for a pilot study of the borders of the Balearic Basin. Subsequently a description of results is summarized showing the Permo-Carboniferous dikes are specially suitable for paleomagnetic studies. Muschelkalk limestones display a remagnetization wich can probably be dated as Paleogene. Some Jurassic series can be used for magnetostrigraphic purposes. The results encouraged us to iniciate specific studies on possible block movements in the Catalan Coastal Ranges, structure of the linking zone between the Catalan Coastal Ranges and the Iberic Range, and the tectonic evolution of the Balearic promontory.

En una primera parte se repasan los fundamentos del paleomagnetismo con especial énfasis en los métodos y técnicas aplicados a las muestras coleccionadas en el estudio piloto de los bordes de la Cuenca Balear. En una segunda parte se describen los resultados obtenidos en el estudio de distintas litologías . Los diques del Carbonífero-Pérmico presentan una magnetización muy bien definida que los hace particularmente uu1izables para estudios paleomagnéticos. Las calizas del Muschelkalk presentan una remagnetización que posiblemente puede datarse como paleógena.. Algunas de las series jurásicas muestreadas pueden usarse con fines magnetoestratigráficos. Los resultados obtenidos han permitido iniciar estudios específicos de posibles movimientos de bloques en la Cadena Costera Catalana, la estructura de enlace entre la Cadena Costera Catalana y la Cordillera Ibérica y evolución tectónica del conjunto balear.

Investigation of Oxidation Methods for Waste Soy Sauce Treatment

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Hyun-Hee Jang

2017-10-01

Full Text Available To obtain a suitable oxidation method for removing the color and lowering the chemical oxygen demand (COD of waste soy sauce, Fenton (Fe2+, Fenton-like (Fe3+, and ozone (O3 oxidation methods are used as the target reactions. In experimental conditions for Fenton oxidation, the dose of Fe2+ and Fe3+ was varied between 100 mg/L and 300 mg/L. The dose of hydrogen peroxide for the reaction was injected from 100–1000 mg/L. For ozone oxidation, the pH was increased from 3 to 14 and the O3-containing gas was supplied continuously for 30 min through a gas diffuser at the bottom of the reactor at different applied O3 doses (10–90 mg/L. We subjected it to a simple 1:20 dilution with deionized water to identify the comparison result in detail. O3 oxidation shows the highest efficiencies of color removal (81.1% and COD lowering (64.9% among the three oxidation methods. This is mainly due to the fact that it has a relatively large amount of hydroxyl radical, resulting in the degradation of organics. Thus, O3 oxidation could be a promising method for removing the color and lowering the COD of waste soy sauce. The critical parameters (pH and applied O3 dose were varied systematically to optimize O3 oxidation. It was found that the optimum pH and applied O3 dose are 11.0 mg/L and 50.0 mg/L, respectively (color removal = 34.2%, COD removal = 27.4%.

Investigation of Oxidation Methods for Waste Soy Sauce Treatment.

Science.gov (United States)

Jang, Hyun-Hee; Seo, Gyu-Tae; Jeong, Dae-Woon

2017-10-07

To obtain a suitable oxidation method for removing the color and lowering the chemical oxygen demand (COD) of waste soy sauce, Fenton (Fe 2+ ), Fenton-like (Fe 3+ ), and ozone (O₃) oxidation methods are used as the target reactions. In experimental conditions for Fenton oxidation, the dose of Fe 2+ and Fe 3+ was varied between 100 mg/L and 300 mg/L. The dose of hydrogen peroxide for the reaction was injected from 100-1000 mg/L. For ozone oxidation, the pH was increased from 3 to 14 and the O₃-containing gas was supplied continuously for 30 min through a gas diffuser at the bottom of the reactor at different applied O₃ doses (10-90 mg/L). We subjected it to a simple 1:20 dilution with deionized water to identify the comparison result in detail. O 3 oxidation shows the highest efficiencies of color removal (81.1%) and COD lowering (64.9%) among the three oxidation methods. This is mainly due to the fact that it has a relatively large amount of hydroxyl radical, resulting in the degradation of organics. Thus, O₃ oxidation could be a promising method for removing the color and lowering the COD of waste soy sauce. The critical parameters (pH and applied O₃ dose) were varied systematically to optimize O₃ oxidation. It was found that the optimum pH and applied O₃ dose are 11.0 mg/L and 50.0 mg/L, respectively (color removal = 34.2%, COD removal = 27.4%).

El deslizamiento de rocas y detritos sobre elrío Santa Cruz y el aluvión resultante por el colapso del dique natural, AndesCentrales de San Juan

OpenAIRE

Laura Perucca; Yanina Esper

2009-01-01

Durante el verano de 2005 un gran deslizamiento derocas y detritos ubicado en la ladera occidental de la Cordillera de Santa Cruzobturó el valle del río Santa Cruz, en el sudeste de la provincia de San Juan(31º40'12''S; 70º16'18''O). Este deslizamiento originó una presa natural en laquebrada del río y formó un lago de volumen considerable. El 12 de noviembre de2005, probablemente por la enorme presión generada por la masa de agua contrala presa, se produjo el colapso parcial del dique natural...

Social Marketing Improved the Consumption of Iron-Fortified Soy Sauce among Women in China

Science.gov (United States)

Sun, Xinying; Guo, Yan; Wang, Sisun; Sun, Jing

2007-01-01

Objective: To test the feasibility and effectiveness of social marketing on the improvement of women's knowledge, attitudes, and behaviors regarding iron-fortified soy sauce (FeSS). Design: A community-based intervention was conducted among 4 groups, experimental rural (E[subscript R]), control rural (C[subscript R]), experimental urban…

Isolation and characterization of halophilic lactic acid bacteria acting as a starter culture for sauce fermentation of the red alga Nori (Porphyra yezoensis).

Science.gov (United States)

Uchida, M; Miyoshi, T; Yoshida, G; Niwa, K; Mori, M; Wakabayashi, H

2014-06-01

A screening test was conducted for environmental samples to isolate halophilic lactic acid bacteria (HLAB) that can act as a starter in a Nori (Porphyra yezoensis)-sauce culture. After 9 months of incubation of enrichment cultures added with 25 kinds of environmental samples, growth of HLAB-like microorganisms was observed in six cultures salted at a 15% w/w level, including culture samples originally from mesopelagic water taken from 321 m-depth and from mountain snow taken at 2450 m-height. Ten strains were isolated and characterized as Tetragenococcus halophilus based on sequence analysis of the 16S rRNA gene. The isolates were inoculated into a newly prepared Nori-sauce culture and were confirmed to be able to act as a starter culture while three reference strains of T. halophilus obtained from a culture collection could not grow in the same culture. Halophilic lactic acid bacteria strains that can make growth in a highly salted Nori-sauce culture were isolated from environmental samples for the first time. All the isolates were identified as T. halophilus. The isolated strains are expected to be utilized as a starter culture for manufacturing fermented seaweed-sauce, which will be the first fermented food products obtained from algae. © 2014 The Society for Applied Microbiology.

Botulism associated with commercially canned chili sauce--Texas and Indiana, July 2007.

Science.gov (United States)

2007-08-03

On July 7 and July 11, 2007, public health officials in Texas and Indiana, respectively, reported to CDC four suspected cases of foodborne botulism, two in each state. Investigations conducted by state and local health departments revealed that all four patients had eaten brands of Castleberry's hot dog chili sauce before illness began. Botulinum toxin type A was detected in the serum of one Indiana patient and in a leftover chili mixture obtained from his home. CDC informed the Food and Drug Administration (FDA) of the apparent link between illness and consumption of the chili sauce. On July 18, FDA issued a consumer advisory, and the manufacturer, Castleberry's Food Company (Augusta, Georgia), subsequently recalled the implicated brand and several other products produced in the same set of retorts (commercial-scale pressure cookers for processing canned foods) at the same canning facility. Examination of the canning facility in Georgia during the outbreak investigation had identified deficiencies in the canning process. On July 19, the U.S. Department of Agriculture Food Safety and Inspection Service (FSIS) issued a press release that announced a recall of chili and certain meat products from the Castleberry canning facility and provided recommendations to consumers. That recall was expanded on July 21 to include additional canned products. A fifth case of botulism potentially linked to one of the recalled products is under investigation in California. This report describes the ongoing investigation by members of OutbreakNet and others and the measures undertaken to control the outbreak, which is the first outbreak of foodborne botulism in the United States associated with a commercial canning facility in approximately 30 years. Clinicians should be vigilant for symptoms of botulism, including symmetric cranial nerve palsies, especially if accompanied by descending flaccid paralysis. Consumers should not eat any of the recalled chili sauce or other recalled

Prevalencia y carga parasitaria de helmintos gastrointestinales en gallinas de traspatio (Gallus Gallus Domesticus), en el municipio de El Sauce, departamento de León, Nicaragua

DEFF Research Database (Denmark)

Olivares, L. Luna; Kyvsgaard, Niels Chr.; Rimbaud, E.

2006-01-01

Prævalens og parasitbyrde af gastrointestinale helminter hos fritgående høns (Gallus gallus domesticus) i El Sauce kommune, León departementet, Nicaragua......Prævalens og parasitbyrde af gastrointestinale helminter hos fritgående høns (Gallus gallus domesticus) i El Sauce kommune, León departementet, Nicaragua...

Producing chicken eggs containing isoflavone as functional food due to feeding effect of soy sauce by-product

Science.gov (United States)

Mahfudz, L. D.; Sarjana, T. A.; Muryani, R.; Suthama, N.

2018-01-01

The present study was aimed to verify the impact of feeding soy sauce by-product in producing isoflavone-enriched chicken eggs as functional food. Experiment used 200 laying hens of 80-week old with average body weight of 1,932.75±189.50 g. Experimental diets were formulated using yellow corn, rice bran, soybean meal, fish meal, meat bone meal, poultry meal, premix, CaCO3, and soy sauce by-product (SSBP). A completely randomized design with 4 treatments and 5 replication (10 birds each), was assigned in this experiment. Inclusion levels of SSBP were the treatments, namely, none (T0), 10 (T1), 12.5 (T2), and 15.0% (T3). Parameters observed were colour, index, and weight of egg yolk, and isoflavone content. Analysis of variance was applied and continued to Duncan test at 5% probability. Results indicated that yolk colour index and weight were not affected by the treatments, but isoflavone content was significantly (P<0.05) increased by feeding SSBP. Egg yolk isoflavone in T2 (0.41 mg/g) and T3 (0.47 mg/g) were higher than those in T0 (0.31 mg/g) and T1 (0.35 mg/g). In conclusion, dietary inclusion of soy sauce by-product at higher level (12.5 and 15.0%) can produce isoflavone-enriched eggs as functional food.

Bayesian modeling of Clostridium perfringens growth in beef-in-sauce products.

Science.gov (United States)

Jaloustre, S; Cornu, M; Morelli, E; Noël, V; Delignette-Muller, M L

2011-04-01

Models on Clostridium perfringens growth which have been published to date have all been deterministic. A probabilistic model describing growth under non-isothermal conditions was thus proposed for predicting C. perfringens growth in beef-in-sauce products cooked and distributed in a French hospital. Model parameters were estimated from different types of data from various studies. A Bayesian approach was proposed to model the overall uncertainty regarding parameters and potential variability on the 'work to be done' (h(0)) during the germination, outgrowth and lag phase. Three models which differed according to their description of this parameter h(0) were tested. The model with inter-curve variability on h(0) was found to be the best one, on the basis of goodness-of-fit assessment and validation with literature data on results obtained under non-isothermal conditions. This model was used in two-dimensional Monte Carlo simulations to predict C. perfringens growth throughout the preparation of beef-in-sauce products, using temperature profiles recorded in a hospital kitchen. The median predicted growth was 7.8×10(-2) log(10) cfu·g(-1) (95% credibility interval [2.4×10(-2), 0.8]) despite the fact that for more than 50% of the registered temperature profiles cooling steps were longer than those required by French regulations. Copyright © 2010 Elsevier Ltd. All rights reserved.

Rapid identification of Chinese Sauce liquor from different fermentation positions with FT-IR spectroscopy

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Li, Changwen; Wei, Jiping; Zhou, Qun; Sun, Suqin

2008-07-01

FT-IR and two-dimensional correlation spectroscopy (2D-IR) technology were applied to discriminate Chinese Sauce liquor from different fermentation positions (top, middle and bottom of fermentation cellar) for the first time. The liquors at top, middle and bottom of fermentation cellar, possessed the characteristic peaks at 1731 cm -1, 1733 cm -1 and 1602 cm -1, respectively. In the 2D correlation infrared spectra, the differences were amplified. A strong auto-peak at 1725 cm -1 showed in the 2D spectra of the Top Liquor, which indicated that the liquor might contain some ester compounds. Different from Top Liquor, three auto-peaks at 1695, 1590 and 1480 cm -1 were identified in 2D spectra of Middle Liquor, which were the characteristic absorption of acid, lactate. In 2D spectra of Bottom Liquor, two auto-peaks at 1570 and 1485 cm -1 indicated that lactate was the major component. As a result, FT-IR and 2D-IR correlation spectra technology provided a rapid and effective method for the quality analysis of the Sauce liquor.

Transcriptome and Proteome Expression Analysis of the Metabolism of Amino Acids by the Fungus Aspergillus oryzae in Fermented Soy Sauce

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Guozhong Zhao

2015-01-01

Full Text Available Amino acids comprise the majority of the flavor compounds in soy sauce. A portion of these amino acids are formed from the biosynthesis and metabolism of the fungus Aspergillus oryzae; however, the metabolic pathways leading to the formation of these amino acids in A. oryzae remain largely unknown. We sequenced the transcriptomes of A. oryzae 100-8 and A. oryzae 3.042 under similar soy sauce fermentation conditions. 2D gel electrophoresis was also used to find some differences in protein expression. We found that many amino acid hydrolases (endopeptidases, aminopeptidases, and X-pro-dipeptidyl aminopeptidase were expressed at much higher levels (mostly greater than double in A. oryzae 100-8 than in A. oryzae 3.042. Our results indicated that glutamate dehydrogenase may activate the metabolism of amino acids. We also found that the expression levels of some genes changed simultaneously in the metabolic pathways of tyrosine and leucine and that these conserved genes may modulate the function of the metabolic pathway. Such variation in the metabolic pathways of amino acids is important as it can significantly alter the flavor of fermented soy sauce.

Transcriptome and Proteome Expression Analysis of the Metabolism of Amino Acids by the Fungus Aspergillus oryzae in Fermented Soy Sauce.

Science.gov (United States)

Zhao, Guozhong; Yao, Yunping; Wang, Chunling; Tian, Fengwei; Liu, Xiaoming; Hou, Lihua; Yang, Zhen; Zhao, Jianxin; Zhang, Hao; Cao, Xiaohong

2015-01-01

Amino acids comprise the majority of the flavor compounds in soy sauce. A portion of these amino acids are formed from the biosynthesis and metabolism of the fungus Aspergillus oryzae; however, the metabolic pathways leading to the formation of these amino acids in A. oryzae remain largely unknown. We sequenced the transcriptomes of A. oryzae 100-8 and A. oryzae 3.042 under similar soy sauce fermentation conditions. 2D gel electrophoresis was also used to find some differences in protein expression. We found that many amino acid hydrolases (endopeptidases, aminopeptidases, and X-pro-dipeptidyl aminopeptidase) were expressed at much higher levels (mostly greater than double) in A. oryzae 100-8 than in A. oryzae 3.042. Our results indicated that glutamate dehydrogenase may activate the metabolism of amino acids. We also found that the expression levels of some genes changed simultaneously in the metabolic pathways of tyrosine and leucine and that these conserved genes may modulate the function of the metabolic pathway. Such variation in the metabolic pathways of amino acids is important as it can significantly alter the flavor of fermented soy sauce.

Microbiological safety of mayonnaise, salad dressings, and sauces produced in the United States: a review.

Science.gov (United States)

Smittle, R B

2000-08-01

The literature on the death and survival of foodborne pathogens in commercial mayonnaise, dressing, and sauces was reviewed and statistically analyzed with emphasis on Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes. The absence of reports of foodborne illness associated directly with the consumption of commercially prepared acidic dressings and sauces is evidence of their safety. Salmonella, E. coli O157:H7, E. coli, L. monocytogenes, Staphylococcus aureus, and Yersinia enterocolitica die when inoculated into mayonnaise and dressings. Historically, mayonnaise and dressings have been exempt from the acidified food regulations and have justly deserved this status due primarily to the toxic effect of acetic and to a lesser extent lactic and citric acids. These organic acids are inimical to pathogenic bacteria and are effective natural preservatives with acetic being the most effective in killing pathogenic bacteria at the pH values encountered in these products. Statistical analysis on data reported in the literature shows that the most important and significant factor in destroying pathogenic bacteria is pH as adjusted with acetic acid followed by the concentration of acetic acid in the water phase. The reported highest manufacturing target pH for dressings and sauces is 4.4, which is below the 4.75 pKa of acetic acid and below the reported inhibitory pH of 4.5 for foodborne pathogens in the presence of acetic acid. The overall conclusion is that these products are very safe. They should remain exempt from the acidified food regulations providing adequate research has been done to validate their safety, and the predominant acid is acetic and reasonable manufacturing precautions are taken.

The Making of Salty Soy Sauce From Koro Benguk (Mucuna Pruriens (Study of Saline Concentration of Salt Solution and Duration of Moromi's Fermentation

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Arie Febrianto Mulyadi

2016-02-01

Full Text Available The objectives of this study were to determine the saline concentration and moromi’s fermentation duration of Koro Benguk salty soy sauce at best organolepticly and determine consumers’ preferences towards Koro Benguk salty soy sauce from the best treatment results. The study was conducted using a randomized design method using two factors: the saline concentration (17%; 20%; and 23% and duration of moromi’s fermentation (2; 3; and 4 weeks. The best treatment results based on the Friedman test was on the saline concentration of 17% and moromi’s fermentation duration was 4 weeks, with the NP value of 1,000; had a preference color level of 5:40 (liked; aroma of 4.30 (rather liked; flavor of 4.55 (rather liked; and viscosity of 5.05 (liked. The obtained protein was 7.14%; and dissolved solids of 27obrix. Consumers’ preferences towards the best treatment showed that product of Koro Benguk salty soy sauce was acceptable to consumers.

[Effectiveness of social mobilization and social marketing in promoting NaFeEDTA-fortified soya sauce in adult women].

Science.gov (United States)

Wang, Bo; Chen, Junshi; Zhan, Siyan; Sun, Jing; Li, Liming

2011-05-01

To assess the effectiveness of social mobilization and social marketing in promoting NaFeEDTA-fortified soy sauce in an iron deficient population. This study was an uncontrolled, community-based, before-after study, which was implemented in three counties of Shijiazhuang Municipality. The intervention was a social mobilization and social marketing strategy. Adult women older than 20 years of age participated in the evaluation protocol. The main outcomes included KAP relevant to IDA. Cross-sectional samples were used to assess the outcomes at baseline and 1 year later. Knowledge and attitudes of adult women had changed positively, and the percentage of women who had adopted NaFeEDTA-fortified soy sauce increased from 8.9% to 36.6% (P marketing had a positive impact on the KAP of adult women in the iron deficient population.

Formation of heterocyclic amines in Chinese marinated meat: effects of animal species and ingredients (rock candy, soy sauce and rice wine).

Science.gov (United States)

Wang, Pan; Hong, Yanting; Ke, Weixin; Hu, Xiaosong; Chen, Fang

2017-09-01

Heterocyclic aromatic amines (HAAs) are one type of neo-formed contaminants in protein-rich foods during heat processing. Recently, accumulative studies have focused on the formation of HAs in Western foods. However, there is little knowledge about the occurrence of HAAs in traditional Chinese foods. The objective of this study was to determinate the contents of main HAs in traditional marinated meat products by UPLC-MS/MS, and to investigate the effects of animal species and the ingredients (soy sauce, rock candy, and rice wine) on the formation of HAAs in marinated meats. Five HAs - 2-amino-3-methylimidazo[4,5-f]-quinolone (IQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4-dimethylimidazo[4,5-f]quinoxaline (MeIQ), 9H-pyrido[3,4-b]indole (Norharman) and l-methyl-9H-pyrido[3,4-b]indole (Harman) - were detected in 12 marinated meats, but 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) was only found in three chicken marinates. The animal species and ingredients (soy sauce, rock candy and rice wine) have significant influence on the formation of HAAs in meat marinates. Beef had the highest content of total HAAs compared with pork, mutton and chicken. Meanwhile, soy sauce contributed to the formation of HAAs more greatly than rock candy, soy sauce, and rice wine. Choice of raw materials and optimisation of ingredients recipe should be become a critical point to control the HAAs formation in marinated meats. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Effect of salt-tolerant yeast of Candida versatilis and Zygosaccharomyces rouxii on the production of biogenic amines during soy sauce fermentation.

Science.gov (United States)

Qi, Wei; Hou, Li-Hua; Guo, Hong-Lian; Wang, Chun-Ling; Fan, Zhen-Chuan; Liu, Jin-Fu; Cao, Xiao-Hong

2014-06-01

This study aimed to enhance and improve the quality and safety of soy sauce. In the present work, the change of biogenic amines, such as histamine, tyramine, cadaverine, spermidine, was examined by the treatment of Candida versatilis and Zygosaccharomyces rouxii, and the influence of salt-tolerant yeast on biogenic amines was analysed during the whole fermentation process. The results showed that the content of biogenic amines was elevated after yeast treatment and the content of biogenic amines was influenced by using yeast. The dominating biogenic amine in soy sauce was tyramine. At the end of fermentation, the concentrations of biogenic amines produced by Zygosaccharomyces rouxii and Candida versatilis in the soy mash were 122.71 mg kg(-1) and 69.96 mg kg(-1) . The changes of biogenic amines in high-salt liquid soy mash during fermentation process indicated that a variety of biogenic amines were increased in the fermentation ageing period, which may be due to amino acid decarboxylation to form biogenic amines by yeast decarboxylase. The fermentation period of soy sauce should be longer than 5 months because biogenic amines began to decline after this time period. © 2013 Society of Chemical Industry.

Effect of curing time on the physicochemical and sensory properties of beef jerky replaced salt with soy sauce, red pepper paste and soybean paste.

Science.gov (United States)

Lim, H J; Kim, G D; Jung, E Y; Seo, H W; Joo, S T; Jin, S K; Yang, H S

2014-08-01

This study was done to investigate the quality properties of beef jerky with soy sauce, red pepper paste, and soybean paste replacing salt. Sliced beef samples were cured in salt (control), soy sauce, red pepper paste, and soybean paste for 24 or 48 h and then dried at 70°C for 8 h. Treatments showed higher final moisture content and lower Na(+) concentration than the control after drying for 8 h. The lightness and shear force values were lower in all treatment samples than in the control during 48 h of curing time. In particular, lower lipid oxidation was found in the jerky cured with red pepper paste than in the control. Sensory evaluation showed that color, flavor, and tenderness of jerky samples were improved by replacing salt with soy sauce, red pepper paste and soybean paste, and higher likeability scores of the beef jerky were obtained among those treatments after 48 h of curing time.

Analysis of extracellular proteins of Aspergillus oryzae grown on soy sauce koji.

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Liang, Yanchang; Pan, Li; Lin, Ying

2009-01-01

Aspergillus oryzae AS 3.951 is widely used in Chinese soy sauce manufacture, but little is known about the profiles of the extracellular proteins from the culture of soybean koji. In this study, we carried out MALDI-TOF/TOF MS analysis of extracellular proteins during koji culture. Besides well-known proteins (TAA and Oryzin), a variety of aminopeptidase and proteases were identical at the proteome level. This suggests that A. oryzae AS 3.951 has a powerful capacity to digest soybean protein.

The age of the Tunas formation in the Sauce Grande basin-Ventana foldbelt (Argentina): Implications for the Permian evolution of the southwestern margin of Gondwana

Science.gov (United States)

López-Gamundí, Oscar; Fildani, Andrea; Weislogel, Amy; Rossello, Eduardo

2013-08-01

New SHRIMP radiogenic isotope dating on zircons in tuffs (280.8 ± 1.9 Ma) confirms the Early Permian (Artinskian) age of the uppermost section of the Tunas Formation. Tuff-rich levels in the Tunas Formation are exposed in the Ventana foldbelt of central Argentina; they are part of a deltaic to fluvial section corresponding to the late overfilled stage of the Late Paleozoic Sauce Grande foreland basin. Recent SHRIMP dating of zircons from the basal Choiyoi volcanics exposed in western Argentina yielded an age of 281.4 ± 2.5 Ma (Rocha-Campos et al., 2011). The new data for the Tunas tuffs suggest that the volcanism present in the Sauce Grande basin can be considered as the distal equivalent of the earliest episodes of the Choiyoi volcanism of western Argentina. From the palaeoclimatic viewpoint the new Tunas SHRIMP age confirms that by early Artinskian glacial conditions ceased in the Sauce Grande basin and, probably, in adajacent basins in western Gondwana.

Effect of Soy Sauce on Serum Uric Acid Levels in Hyperuricemic Rats and Identification of Flazin as a Potent Xanthine Oxidase Inhibitor.

Science.gov (United States)

Li, Huipin; Zhao, Mouming; Su, Guowan; Lin, Lianzhu; Wang, Yong

2016-06-15

This is the first report on the ability of soy sauce to effectively reduce the serum uric acid levels and xanthine oxidase (XOD) activities of hyperuricemic rats. Soy sauce was partitioned sequentially into ethyl acetate and water fractions. The ethyl acetate fraction with strong XOD inhibition effect was purified further. On the basis of xanthine oxidase inhibitory (XOI) activity-guided purification, nine compounds including 3,4-dihydroxy ethyl cinnamate, diisobutyl terephthalate, harman, daidzein, flazin, catechol, thymine, genistein, and uracil were obtained. It was the first time that 3,4-dihydroxy ethyl cinnamate and diisobutyl terephthalate had been identified from soy sauce. Flazin with hydroxymethyl furan ketone group at C-1 and carboxyl at C-3 exhibited the strongest XOI activity (IC50 = 0.51 ± 0.05 mM). According to fluorescence quenching and molecular docking experiments, flazin could enter into the catalytic center of XOD to interact with Lys1045, Gln1194, and Arg912 mainly by hydrophobic forces and hydrogen bonds. Flazin, catechol, and genistein not only were potent XOD inhibitors but also held certain antioxidant activities. According to ADME (absorption, distribution, metabolism, and excretion) simulation in silico, flazin had good oral bioavailability in vivo.

Geochemical behaviour of uranium and thorium in the waste of a uranium conversion facility

OpenAIRE

Fernandes, Teresa

2017-01-01

Los residuos contenidos en las balsas de decantación de la planta de conversión de uranio de Comurhex - Malvési, Francia, han sido caracterizados con el objectivo de investigar el comportamiento de uranio y torio en este entorno específico. El residuo es una sucesión de estratos heterogénea que comprende una mezcla de los efluentes del proceso con el suelo (que han tenido su origen en la re-construcción de los diques de las balsas, el efluente de lodo, y los antiguos desechos d...

Characterization of Fish Sauce Aroma Impact Compounds Using GC-MS, SPME-Osme-GCO, and Stevens' Power Law Exponents

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The objectives of this study were to characterize volatile compounds and to determine the characteristic aromas associated with impact compounds in 4 fish sauces using solid-phase micro-extraction, gas chromatography-mass spectrometry, Osme, and gas chromatography olfactometry (SPME-Osme-GCO) couple...

Stereoselective Behavior of the Chiral Herbicides Diclofop-Methyl and Diclofop During the Soy Sauce Brewing Process.

Science.gov (United States)

Lu, Yuele; Zhang, Dong; Liao, Yahui; Diao, Jinling; Chen, Xiaolong

2016-01-01

Chiral pesticides are now receiving more and more attention in the food-making process. This experiment studied the enantioselective behavior of diclofop-methyl (DM) and its main metabolite, diclofop (DC), during the soy sauce brewing process. Two kinds of commonly used strains, Aspergillus oryzae and Saccharomyces rouxii, were investigated. However, they showed a different degradation ability to the enantiomers of DM and DC. It was observed that (-)-(S)-DM was degraded much faster than (+)-(R)-DM by Saccharomyces rouxii, while no stereoselective degradation was found by Aspergillus oryzae. DC represented a relatively long residue period in this fermentation process and both strains showed a weak degradation ability to DC, especially Saccharomyces rouxii. There was little DC detected in the final product, while most of the DC residues persisted in the lees, which were usually used as animal feeds or discarded into the environment directly as waste. Therefore, more attention should be paid to the soy sauce brewing process concerning pesticide residues both in the final product and byproducts. © 2015 Wiley Periodicals, Inc.

Evaluation of Antimicrobial Effect of Cinnamomum verum Methanolic Extract and Essential Oil: A Study on Bio-preservative in Ketchup Sauce

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Anoosheh Sharifan

2016-03-01

Full Text Available Use of natural antimicrobial compounds extracted from plants such as cinnamon as preservative to extend the shelf life has gain much attention. In this study, we evaluated the antimicrobial activity and bio- preservative potential of the methanolic extract of Cinnamomum verum bark and its oil against Bacillus subtilis, Pseudomonas aeruginosae and Escherichia coli in ketchup sauce. In order to evaluate the Minimum Inhibitory Concentration (MIC of essential oil and methanolic extract from the bark of C. verum, agar dilution method was performed. Then the effective inhibitory concentrations were evaluated on growth of test bacteria in ketchup sauce at 4 °C and room temperature in different storage times (1, 7, 14 and 30 days. In addition, the sensory quality of treated ketchups was assessed. This study showed bacteriostatic effect of the essential oils and methanolic extract on all tested bacteria. The best treatment in ketchup sauce was obtained on days 14 at 4 °C in concentrations of 1500 µg/ml essential oil. In sensory evaluation, the sample containing 1000 µg/ml essential oil had higher score in odor, taste and overall acceptability than other treated samples (P<0.05. This study shows that cinnamon oil is a more potent antimicrobial agent than cinnamon extract and it has the potential to be used as food preservative and is recommended for quality attributes enhancement.

Improvement of flavor and viscosity in hot and cold break tomato juice and sauce by peel removal.

Science.gov (United States)

Mirondo, Rita; Barringer, Sheryl

2015-01-01

Tomatoes are typically not peeled before being made into juice but the peels contain enzymes that affect the odor, flavor, and viscosity of the juice. The peels are removed in the finisher, but their presence during the break process may affect quality. Juice was processed from peeled and unpeeled tomatoes using hot or cold break. The juices were pasteurized by high temperature short time (HTST), low temperature long time (LTLT), or with a retort. The control samples were treated with 10% calcium chloride to stop enzymatic activity in the juice. Sauce was made from juice and the tomato products were analyzed for volatiles, color, viscosity, and by sensory. Cold break juice made with peel contained higher levels of some lipoxygenase-, carotenoid-, and amino acid-derived volatiles, than the juice made without peel. Because of the lack of enzyme activity, hot break juices had lower levels of these volatiles and there was no significant difference between hot break juices made with and without peel. CaCl2 -treated and HTST juice had higher levels of most of the volatiles than LTLT, including the lipoxygenase-derived volatiles. The presence of peel produced a significant decrease in the viscosity of the cold break juice and sauce. There was no significant difference in the hue angle, total soluble solids, pH, titratable acidity, and vitamin C for most of the treatments. The texture, flavor, and overall liking of cold break juice made without peel were preferred over cold break juice made with peel whereas the color was less preferred. Between the sauces no significant differences in preference were obtained. © 2014 Institute of Food Technologists®

STUDY OF THE USE OF EDIBLE POWDERS TOMATO SAUCE TECHNOLOGIES

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O. Benderska

2018-04-01

Full Text Available Considered the technology for the production of edible powders from vegetable raw materials. The technology for producing powders from berries is developed to produce a high-quality product in which all ingredients of raw materials are stored in a concentrated form.The current trend in nutrition is related to the expansion of the range of functional products whose daily use contributes to the prevention of hypovitaminoses and metabolic disorders, and ultimately to the rehabilitation of the population. New, non-traditional sources of local raw materials, including plant based products, need to be explored and exploited in order to address the issue of instantiate new generation of healthy foods, and the development of technologies for obtaining functionalities. The use of fruit crops, the most source of biologically active substances, is very promising in this direction.The Department of Preservation Technology of the National University Food Technology has conducted a study to enable the use of fruit and berries for food powders. To this end, powder has been obtained from the blueberry berries of ordinary, with the establishment of its physico-chemical properties.The patterns of the influence of the blueberry powder on the functional properties of the foodstuffs were investigated in the example of tomato sauces.Analysis of the results of the studies has shown that a blueberry berry powder can be used in the production of canned and other products not only to enrich their functional ingredients but also to provide them with new technological properties. The food powders received do not contain harmful impurities, have high food value, are easily absorbed by the body, compact and long periods of time. Studies have shown that the blueberry powder is a rich source of vitamins (c acid, β-carotene, tocopherol and can be used successfully in the manufacture of tomato sauces with functional properties.

PERUBAHAN KOMPONEN VOLATIL SELAMA FERMENTASI KECAP [Change Volatile Components During Soy Sauce Fermentation

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Anton Apriyantono1

2004-08-01

Full Text Available A study has been conducted to investigate changes of volatile components during soy sauce fermentation. During the fermentation, many volatile components produced may contribute to soy sauce flavor. THe volatile identified by GC-MS werw classified into hydrocarbon (15, alcohol (15, aldehyde (14, ester (14, ketone (9, benzene derivative (11, fatty acid (9, furan (5, terpenoid (18, pyrazine (3, thiazole (1, pyridine (1 and sulfur containing compound (2.Concentration of compounds found in almost all fermentation steps, such as hexanal and benzaldehyde did. These compounds may be derived from raw soybean, since they were all present in raw soybean and their concentration did not change during fermentation. Concentration of palmitic acid and benzeneacetaldehyde, in general, increased during all fermentation steps. They are probably derived from lipid degradation or microorganism activities. Concentrations of some fatty acids, esters and hydrocarbons, such as linoleic acid, methyl palmitate and heptadecane increased during salt fermentation only. Concentration of some other compounds, such as 2,4 decadienal decreased or undetected during fermentation.The absence of some volatile compounds, e.g. (E-nerolidol and (E,E-famesol in boiled soybean which were previously present in raw soybean may be due to evaporation of these compounds during boiling. Some volatile compounds such as, methyl heptadecanoate and few aromatic alcohols are likely derived from Aspergillus sojae, since these compounds were identified only in 0 day koji

Occurrence of toxicity among protease, amylase, and color mutants of a nontoxic soy sauce koji mold

International Nuclear Information System (INIS)

Kalayanamitr, A.; Bhumiratana, A.; Flegel, T.W.; Glinsukon, T.; Shinmyo, A.

1987-01-01

A soy sauce koji mold, Aspergillus flavus var. columnaris Raper and Fennel (ATCC 44310), was treated with UV irradiation to obtain mutant strains possessing high protease activities, high amylase activities, and light-colored conidia. Selected mutant strains were tested for toxicity, and some were found acutely toxic to weanling rats, although all were negative for aflatoxin production

Germination and inactivation of Bacillus coagulans and Alicyclobacillus acidoterrestris spores by high hydrostatic pressure treatment in buffer and tomato sauce.

Science.gov (United States)

Vercammen, Anne; Vivijs, Bram; Lurquin, Ine; Michiels, Chris W

2012-01-16

Acidothermophilic bacteria like Alicyclobacillus acidoterrestris and Bacillus coagulans can cause spoilage of heat-processed acidic foods because they form spores with very high heat resistance and can grow at low pH. The objective of this work was to study the germination and inactivation of A. acidoterrestris and B. coagulans spores by high hydrostatic pressure (HP) treatment at temperatures up to 60°C and both at low and neutral pH. In a first experiment, spores suspended in buffers at pH 4.0, 5.0 and 7.0 were processed for 10min at different pressures (100-800MPa) at 40°C. None of these treatments caused any significant inactivation, except perhaps at 800MPa in pH 4.0 buffer where close to 1 log inactivation of B. coagulans was observed. Spore germination up to about 2 log was observed for both bacteria but occurred mainly in a low pressure window (100-300MPa) for A. acidoterrestris and only in a high pressure window (600-800MPa) for B. coagulans. In addition, low pH suppressed germination in A. acidoterrestris, but stimulated it in B. coagulans. In a second series of experiments, spores were treated in tomato sauce of pH 4.2 and 5.0 at 100 - 800MPa at 25, 40 and 60°C for 10min. At 40°C, results for B. coagulans were similar as in buffer. For A. acidoterrestris, germination levels in tomato sauce were generally higher than in buffer, and showed little difference at low and high pressure. Remarkably, the pH dependence of A. acidoterrestris spore germination was reversed in tomato sauce, with more germination at the lowest pH. Furthermore, HP treatments in the pH 4.2 sauce caused between 1 and 1.5 log inactivation of A. acidoterrestris. Germination of spores in the high pressure window was strongly temperature dependent, whereas germination of A. acidoterrestris in the low pressure window showed little temperature dependence. When HP treatment was conducted at 60°C, most of the germinated spores were also inactivated. For the pH 4.2 tomato sauce, this

HACCP在酿造酱油生产及品质控制中的应用%Application of HACCP in Soy Sauce Production and Quality Control

Institute of Scientific and Technical Information of China (English)

陈其钢; 古丽奴尔·吐拉西

2016-01-01

It is introduced HACCP management system the way of how to built on the soy sauce and the specific results of the implementation and using the meaning and necessity of soy sauce HACCP management system of quality control .%介绍HACCP管理体系在酿造酱油企业中建立HACCP的具体方法及实施结果，采用HACCP管理体系在酱油品质控制中的意义和必要性。

Comparison of Antiobesity Effects Between Gochujangs Produced Using Different Koji Products and Tabasco Hot Sauce in Rats Fed a High-Fat Diet.

Science.gov (United States)

Son, Hee-Kyoung; Shin, Hye-Won; Jang, Eun-Seok; Moon, Byoung-Seok; Lee, Choong-Hwan; Lee, Jae-Joon

2018-03-01

In this study, we compared the antiobesity effects between gochujangs prepared using different koji products and Tabasco hot sauce in rats fed a high-fat diet (HFD). Male Sprague-Dawley rats were fed HFD containing four different types of 10% gochujang powder or 0.25% commercial Tabasco sauce powder for 8 weeks. The body weight gain, liver and epididymal and mesenteric fat pad weights, serum leptin levels, and lipogenesis-related mRNA levels of HFD-gochujang supplementation groups were significantly decreased compared with those of the HFD group. In addition, gochujang supplement significantly reduced adipocyte size; hepatic triglyceride and total cholesterol levels; the occurrence of fatty liver deposits and steatosis by inhibiting lipogenesis through downregulation of fatty acid synthase, acetly-CoA carboxylase, and glucose-6-phosphate-dehydrogenase. These effects were greater in the gochujang-supplemented groups than the Tabasco hot sauce-supplemented group. The gochujang prepared by nutritious giant embryo rice koji and soybean koji was most effective in terms of antiobesity effects, compared with the other tested gochujangs. In gochujangs, the antiobesity effects are mediated by high levels of secondary metabolites such as isoflavone, soyasaponin, capsaicin, and lysophosphatidylcholine. The current results indicated that the gochujang products have the potential to reduce fat accumulation and obesity.

Profiling of dynamic changes in the microbial community during the soy sauce fermentation process.

Science.gov (United States)

Wei, Quanzeng; Wang, Hongbin; Chen, Zhixin; Lv, Zhijia; Xie, Yufeng; Lu, Fuping

2013-10-01

Soy sauce is a traditional condiment manufactured by natural inoculation and mixed culture fermentation. As is well known, it is the microbial community that plays an important role in the formation of its flavors. However, to date, its dynamic changes during the long period of fermentation process are still unclear, intensively constraining the improvement and control of the soy sauce quality. In this work, we revealed the dynamic changes of the microbial community by combining a cultured dependent method and a cultured independent method of polymerase chain reaction (PCR)-denaturing gradient gel electrophoresis. Results indicated that the two methods verified and complemented each other in profiling microbial community, and that significant dynamics of the microbial community existed during the fermentation process, especially the strong inhibition of the growth of most of the microbes when entering into the mash stage from the koji stage. In the analysis of bacterial community, Staphylococcus and Bacillus were found to be the dominant bacteria and detected in the whole fermentation process. Kurthia and Klebsiella began to appear in the koji stage and then fade away in the early stage of the mash fermentation. In the analysis of fungal community, Aspergillus sojae and Zygosaccharomyces rouxii were found to be the dominant fungi in the koji and mash fermentation, respectively. It was clearly shown that when A. sojae decreased and disappeared in the middle stage of the mash fermentation, Z. rouxii appeared and increased at the meantime. Aspergillus parasiticus, Trichosporon ovoides and Trichosporon asahii also appeared in the koji and the early period of the mash fermentation and disappeared thereafter. Similar to Z. rouxii, Millerozyma farinosa and Peronospora farinosa were also found spontaneously which appeared in the mid-late period of the mash fermentation. The principal component analysis suggested that the microbial community underwent significant changes in

Time-Resolved Fluorescent Immunochromatography of Aflatoxin B1 in Soybean Sauce: A Rapid and Sensitive Quantitative Analysis.

Science.gov (United States)

Wang, Du; Zhang, Zhaowei; Li, Peiwu; Zhang, Qi; Zhang, Wen

2016-07-14

Rapid and quantitative sensing of aflatoxin B1 with high sensitivity and specificity has drawn increased attention of studies investigating soybean sauce. A sensitive and rapid quantitative immunochromatographic sensing method was developed for the detection of aflatoxin B1 based on time-resolved fluorescence. It combines the advantages of time-resolved fluorescent sensing and immunochromatography. The dynamic range of a competitive and portable immunoassay was 0.3-10.0 µg·kg(-1), with a limit of detection (LOD) of 0.1 µg·kg(-1) and recoveries of 87.2%-114.3%, within 10 min. The results showed good correlation (R² > 0.99) between time-resolved fluorescent immunochromatographic strip test and high performance liquid chromatography (HPLC). Soybean sauce samples analyzed using time-resolved fluorescent immunochromatographic strip test revealed that 64.2% of samples contained aflatoxin B1 at levels ranging from 0.31 to 12.5 µg·kg(-1). The strip test is a rapid, sensitive, quantitative, and cost-effective on-site screening technique in food safety analysis.

Water Footprint Assessment in the Agro-industry: A Case Study of Soy Sauce Production

OpenAIRE

Aulia Firda Alfiana; Purwanto

2018-01-01

In terms of global water scarcity, the water footprint is an indicator of the use of water resources that given knowledge about the environmental impact of consuming a product. The sustainable use of water resources nowadays bring challenges related to the production and consumption phase of water intensive related goods such as in the agro-industry. The objective of the study was to assessment the total water footprint from soy sauce production in Grobogan Regency. The total water footprint ...

Antagonism Between Osmophilic Lactic Acid Bacteria and Yeasts in Brine Fermentation of Soy Sauce

OpenAIRE

Noda, Fumio; Hayashi, Kazuya; Mizunuma, Takeji

1980-01-01

Brine fermentation by osmophilic lactic acid bacteria and yeasts for long periods of time is essential to produce a good quality of shoyu (Japanese fermented soy sauce). It is well known that lactic acid fermentation by osmophilic lactic acid bacteria results in the depression of alcoholic fermentation by osmophilic yeasts, but the nature of the interaction between osmophilic lactic acid bacteria and yeasts in brine fermentation of shoyu has not been revealed. The inhibitory effect of osmophi...

Neuroprotective and antioxidant activities of bamboo salt soy sauce against H2O2-induced oxidative stress in rat cortical neurons.

Science.gov (United States)

Jeong, Jong Hee; Noh, Min-Young; Choi, Jae-Hyeok; Lee, Haiwon; Kim, Seung Hyun

2016-04-01

Bamboo salt (BS) and soy sauce (SS) are traditional foods in Asia, which contain antioxidants that have cytoprotective effects on the body. The majority of SS products contain high levels of common salt, consumption of which has been associated with numerous detrimental effects on the body. However, BS may be considered a healthier substitute to common salt. The present study hypothesized that SS made from BS, known as bamboo salt soy sauce (BSSS), may possess enhanced cytoprotective properties; this was evaluated using a hydrogen peroxide (H 2 O 2 )-induced neuronal cell death rat model. Rat neuronal cells were pretreated with various concentrations (0.001, 0.01, 0.1, 1 and 10%) of BSSS, traditional soy sauce (TRSS) and brewed soy sauce (BRSS), and were subsequently exposed to H 2 O 2 (100 µM). The viability of neuronal cells, and the occurrence of DNA fragmentation, was subsequently examined. Pretreatment of neuronal cells with TRSS and BRSS reduced cell viability in a concentration-dependent manner, whereas neuronal cells pretreated with BSSS exhibited increased cell viability, as compared with non-treated neuronal cells. Furthermore, neuronal cells pretreated with 0.01% BSSS exhibited the greatest increase in viability. Exposure of neuronal cells to H 2 O 2 significantly increased the levels of reactive oxygen species (ROS), B-cell lymphoma 2-associated X protein, poly (ADP-ribose), cleaved poly (ADP-ribose) polymerase, cytochrome c , apoptosis-inducing factor, cleaved caspase-9 and cleaved caspase-3, in all cases. Pretreatment of neuronal cells with BSSS significantly reduced the levels of ROS generated by H 2 O 2 , and increased the levels of phosphorylated AKT and phosphorylated glycogen synthase kinase-3β. Furthermore, the observed effects of BSSS could be blocked by administration of 10 µM LY294002, a phosphatidylinositol 3-kinase inhibitor. The results of the present study suggested that BSSS may exert positive neuroprotective effects against H 2 O 2

Processing stability of cross-linked starches in acid sauce applications and identification of some of the molecular factors involved

NARCIS (Netherlands)

Steeneken, P.A.M.; Woortman, A.J.J.; Oudhuis, A.A.C.M.

2011-01-01

The thickening functionality of four acetylated di-starch adipates with variations in starch source and amylose and adipate contents was evaluated in a simplified small-scale model sauce system at fourteen processing conditions with variations in temperature, shear, and pH. A processing stability

Adsorption of Pb(II) from fish sauce using carboxylated cellulose nanocrystal: Isotherm, kinetics, and thermodynamic studies.

Science.gov (United States)

Wang, Nan; Jin, Ru-Na; Omer, A M; Ouyang, Xiao-Kun

2017-09-01

In the present study, a new adsorbent based on carboxylated cellulose nanocrystal (CCN) was developed for the adsorption of Pb(II) from fish sauce. The prepared adsorbent material was characterized by zeta potential, FT-IR, XRD, and XPS tools. The changes in the morphological structure of the developed CCN surface were evidenced by SEM and TEM. The favorable adsorption conditions were selected by studying the contact time, initial concentration, temperature, and concentration of the used glutamic acid and NaCl. The results indicated that the Langmuir isotherm model agrees very well with experimental adsorption data (R 2 =0.9962) with a maximum adsorption capacity 232.56mg/g of Pb(II) at 293.2K. Additionally, data of the adsorption kinetics follow the pseudo-second-order kinetics (R 2 >0.9990). On the other hand, the thermodynamics studies show that the adsorption process is spontaneous and endothermic. Furthermore, the developed CCN could be regenerated using acid treatment with a good reusability for Pb(II) adsorption. The results clearly indicated that the synthesized CCN could be effectively applied as a new material for Pb(II) adsorption from fish sauce solutions. Copyright © 2017 Elsevier B.V. All rights reserved.

Carotenoid Profile of Tomato Sauces: Effect of Cooking Time and Content of Extra Virgin Olive Oil

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Anna Vallverdú-Queralt

2015-04-01

Full Text Available The consumption of carotenoid-rich vegetables such as tomatoes and tomato sauces is associated with reduced risk of several chronic diseases. The predominant carotenoids in tomato products are in the (all-E configuration, but (Z isomers can be formed during thermal processing. The effect of cooking time (15, 30, 45 and 60 min and the addition of extra virgin olive oil (5% and 10% on the carotenoid extractability of tomato sauces was monitored using liquid chromatography-tandem mass spectrometry (LC-ESI-MS/MS and LC-ultraviolet detection (LC-UV. The thermal treatment and the addition of extra virgin olive oil increased the levels of antioxidant activity, total carotenoids, Z-lycopene isomers, α-carotene and β-carotene. These results are of particular nutritional benefit since higher lycopene intake has been associated with a reduced risk of lethal prostate and a reduction of prostate-specific antigen (PSA levels. Moreover, β-carotene has been reported to suppress the up-regulation of heme oxygenase-1 gene expression in a dose dependent manner and to suppress UVA-induced HO-1 gene expression in cultured FEK4.

Color, flavor, and sensory characteristics of gamma-irradiated salted and fermented anchovy sauce

Science.gov (United States)

Kim, Jae Hyun; Ahn, Hyun Joo; Yook, Hong Sun; Kim, Kyong Soo; Rhee, Moon Soo; Ryu, Gi Hyung; Byun, Myung Woo

2004-02-01

Color, flavor, and sensory characteristics of irradiated salted and fermented anchovy sauce were investigated. The filtrate of salted and fermented anchovy was irradiated at 0, 2.5, 5, 7.5, and 10 kGy. After irradiation, Hunter's color values were increased, however, the color values were gradually decreased in all samples during storage. Amount of the aldehydes, esters, ketones, S-containing compounds, and the other groups were increased up to 7.5 kGy irradiation, then decreased at 10 kGy ( Psauce could improve its sensory quality by reducing typical fishy smell.

Estudio analítico de la composición en ácidos grasos de mostaza y salsas de mostaza.

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López Argüello, E.

1999-12-01

Full Text Available In order to characterise mustard (whole seed or flour, mustard sauces with grain and mustard sauces in relation to their base seed, the concentrations of fatty acid were determinated by gas chromatography (GC. Erucic acid was the most abundant fatty acid component in mustard and mustard sauces (27,7 % and 24,6 % of total fatty acid content, followed by oleic acid (20,0 % and 21,1 % and linolenic acid (16,3 % and 16.2%. The major acid in mustard sauces with grain was linolenic (21,4 %, followed by linoleic acid (20,3 % and oleic acid (19,3 %. By means of correlation and discriminant analysis the samples have been grouped and classified. It is shown that fatty acid are usefull parameters for quality control analysis of mustard sauces.

Se determinaron, por cromatografía gaseosa, el perfil de los ácidos grasos en mostaza (semilla y harina, salsas de mostaza con grano y salsas finas de mostaza con el objeto de caracterizarlas en relación con la semilla base. El ácido erúcico fue el más abundante en la mostaza y en las salsas finas (27,7 % y 24,6 % del contenido total de ácidos grasos, seguido de los ácidos oleico (20,0 % y 21,1 % y linoleico (16,3 y 16.2 %. En las salsas de mostaza con grano el ácido graso mayoritario fue el linolénico (21,4 % seguido de los ácidos linoleico (20,3 % y oleico (19,3 %. Mediante los análisis de correlación y discriminante las muestras son agrupadas y clasificadas. Los ácidos grasos han demostrado ser parámetros válidos para el análisis del control de calidad de las salsas de mostaza.

Syneresis, rheological characteristic and sensory consistency of the artichoke sauce (Cynara scolymus L.

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Francisco Mora Barandiarán

2013-09-01

Full Text Available The effect of the concentration of three hydrocolloids: CMC, guar gum and xanthan gum on the syneresis, rheological features and sensory consistency of the artichoke sauce (Cynara scolymus L. Imperial Star variety was studied. The syneresis was determined by the water loss by centrifugation, the rheological features of the artichoke sauce was determined using a Brookfield RVDV – III model rheometer and finally, the sensory consistency was determined by measuring the degree of satisfaction with hedonic scale of nine points. A simplex lattice design blends with centroid expanded under the response surface methodology was applied to establish the effect of the concentration of hydrocolloid on syneresis, rheological features and sensory consistency. In all treatments, the apparent viscosity decreased with shear rate demonstrating a “non Newtonian” behavior of “general plastic” type with an “n” value less than 1 and an initial shear stress. The flow behavior index “n” was in the range of 0.0856 and 0.3131 (n < 1 and the consistency index “k” in the range of 84.55 y 167.80 Pa.sn , the initial shear stress was in the range of 9,10 y 13,51 Pa and consistency sensory presented score of “like” to “like slightly”. Finally, the hydrocolloid mixture was optimized over the area of feasible formulation. With the optimal mixture, corresponding to 0.28% CMC, 0.13% guar gum and 0.59% xanthan gum is expected to obtain a 0.089% of syneresis and a rating of 6 in terms of sensory consistency.

Pungency Quantitation of Hot Pepper Sauces Using HPLC

Science.gov (United States)

Betts, Thomas A.

1999-02-01

A class of compounds known as capsaicinoids are responsible for the "heat" of hot peppers. To determine the pungency of a particular pepper or pepper product, one may quantify the capsaicinoids and relate those concentrations to the perceived heat. The format of the laboratory described here allows students to collectively develop an HPLC method for the quantitation of the two predominant capsaicinoids (capsaicin and dihydrocapsaicin) in hot-pepper products. Each small group of students investigated one of the following aspects of the method: detector wavelength, mobile-phase composition, extraction of capsaicinoids, calibration, and quantitation. The format of the lab forced students to communicate and cooperate to develop this method. The resulting HPLC method involves extraction with acetonitrile followed by solid-phase extraction clean-up, an isocratic 80:20 methanol-water mobile phase, a 4.6 mm by 25 cm C-18 column, and UV absorbance detection at 284 nm. The method developed by the students was then applied to the quantitation of capsaicinoids in a variety of hot pepper sauces. Editor's Note on Hazards in our April 2000 issue addresses the above.

Beyond Effectiveness—The Adversities of Implementing a Fortification Program. A Case Study on the Quality of Iron Fortification of Fish and Soy Sauce in Cambodia

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Arnaud Laillou

2016-02-01

Full Text Available Fortification of fish and soy sauces is a cost-effective strategy to deliver and increase iron intake in the Cambodian diet, as both are widely consumed by the entire population. In order to qualify as fortified sauces recognized by international regulations, iron content must be between 230 and 460 mg/L, whilst nitrogen and salt should contain no less than 10 g/L and 200 g/L respectively. This survey aims to analyze the progress of the fortification program. Through a better understanding of its obstacles and successes, the paper will then consider approaches to strengthen the program. Two hundred and fifty two samples were collected from 186 plants and 66 markets in various provinces. They were then analyzed for iron, nitrogen and salt content. The study demonstrates that 74% of fortified fish and soy sauces comply with Cambodian regulations on iron content. 87% and 53.6% of the collected samples do not have adequate level of nitrogen and salt content, respectively. The paper will discuss additional efforts that need to be implemented to ensure the sustainability of the project, including the need to: (i comply with International Codex; (ii adopt mandatory legislation; and (iii ensure enforcement.

Estudio de algunos procesos pedogenéticos en el valle de Ojos Negros, Baja California, México

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Francisco Raúl Venegas Cardoso

2012-02-01

Los procesos de erosión, transporte y acumulación de materiales en las tierras bajas continúan a la fecha, asimismo, la presencia de un proceso relativamente reciente: materiales que están siendo redistribuidos por el viento y depositados sobre diques de metarriolita, provocado por las condiciones de sequía en toda la región.

Study of radiation in fresh tomatoes (lycopersicon esculentum Mill) and in the levels of sauce lycopene

International Nuclear Information System (INIS)

Fabbri, Adriana Diaz Toni

2009-01-01

The purpose of the present study was to determine the effects of ionizing radiation in tomatoes (Lycopersicon esculentum Mill) and at the same time to evaluate the influence of irradiation on the content of lycopene in a sauce made with these fruits irradiated. For this reason tomatoes were subjected to five treatments: control, T1 (0.25 kGy), T2 (0.5 kGy), T3 (1.0 kGy) and T4 (2.0 kGy) and evaluated at 3, 6, 9, 12, 15 and 20 days after irradiation, for the following analysis: maturity, texture, color, soluble solids, pH, acidity and total mass. Measurements were made of lycopene in fresh tomatoes and sauce by open column chromatography according to the ripening of them. The results showed that only the mass was not significantly different (p> 0.05). Treatments 1 and 2 proved to be effective in delaying the maturation and in the maintenance of firm texture (p 0.05) when compared to control. However, it didn't indicate lycopene degradation, as the doses of 1.0 and 2.0 kGy. Thus we can conclude that low doses are effective for maintaining pH, firmness, delayed senescence, mass and, in addition to not degrading the major bioactive compound of tomato, lycopene, suggest a higher bioavailability of this one, depending on the radiation application. (author)

Soluciones de sustentables para una vivienda en Dique Luján

OpenAIRE

Afonso, Analía N.; Romanello, Laura Inés

2015-01-01

En el trabajo integrador final desarrollado en el marco de la Especialización en arquitectura y hábitat sustentable se buscó consolidar un proyecto de arquitectura que unifique los criterios de sustentabilidad estudiados. Consistió en la evaluación de un proyecto realizado mediante estudios de carácter bioclimático y verificando la aplicación de estrategias de sustentabilidad. La elaboración de las soluciones de sustentabilidad para aplicar en la vivienda no solo se consideró los re...

Feeding preferences of the willow sawfly Nematus oligospilus (Hymenoptera: Tenthredinidae for commercial Salix clones

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Verónica LOETTI

2012-01-01

Full Text Available Nematus oligospilus Förster (Hymenoptera: Tenthredinidae, o la avispa sierra de los sauces, es nativa del Hemisferio Norte y se ha convertido en un serio defoliador en plantaciones de sauces (Salix spp. del Hemisferio Sur, después de su introducción a principios de 1980. Los estudios sobre las preferencias de hospedador aportan información útil para el desarrollo de estrategias, donde la avispa sierra puede producir daño a los árboles y pérdidas económicas. Se evaluó la preferencia alimentaria de las larvas de N. oligospilus, mediante ensayos de laboratorio; se ofrecieron en forma simultánea hojas de cuatro clones de sauce, usados comúnmente en plantaciones comerciales en Argentina (Salix babylonica var sacramenta Hortus, Salix nigra Marsch., S. babylonica L. x Salix alba L. 131-27 and Salix matsudana Koidz. x S. alba L. 13-44. Las larvas de N. oligospilus se alimentaron de las hojas de los cuatro clones. Sin embargo, consumieron una proporción significativamente mayor de las hojas de S. babylonica var sacramenta. Estos resultados indican que todos los clones utilizados en los ensayos fueron palatables para el insecto y que S. babylonica var sacramenta es el hospedador preferido para la herbivoría de las larvas.

Color, flavor, and sensory characteristics of gamma-irradiated salted and fermented anchovy sauce[Gamma irradiation; Fermented anchovy; Color; Flavor compounds; Electronic nose; Sensory evaluation

Energy Technology Data Exchange (ETDEWEB)

Kim, J.H.; Ahn, Hyun Joo; Yook, Hong Sun; Kim, Kyong Soo; Rhee, Moon Soo; Ryu, Gi Hyung; Byun, Myung Woo E-mail: mwbyun@kaeri.re.kr

2004-02-01

Color, flavor, and sensory characteristics of irradiated salted and fermented anchovy sauce were investigated. The filtrate of salted and fermented anchovy was irradiated at 0, 2.5, 5, 7.5, and 10 kGy. After irradiation, Hunter's color values were increased, however, the color values were gradually decreased in all samples during storage. Amount of the aldehydes, esters, ketones, S-containing compounds, and the other groups were increased up to 7.5 kGy irradiation, then decreased at 10 kGy (P<0.05), while the alcohols and furan groups were increased by irradiation. Different odor patterns were observed among samples using electronic nose system analysis. Gamma-irradiated samples showed better sensory score and the quality was sustained during storage. In conclusion, gamma irradiation of salted and fermented anchovy sauce could improve its sensory quality by reducing typical fishy smell.

Bahía de Cartagena (Colombia: distribución de sedimentos superficiales y ambientes sedimentarios

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Juan C Restrepo

2013-03-01

Full Text Available Se analizó la distribución espacial y las principales características texturales de 234 muestras de sedimentos superficiales de la bahía de Cartagena. Para caracterizar los ambientes de depósito en el fondo de la bahía se aplicaron tres funciones discriminantes para diferenciar entre: (i depósitos de playa y marino somero agitado, (ii depósitos fluviales y marino someros, y (iii depósitos fluviales influenciados por corrientes de turbidez. Los sedimentos predominantes fueron lodos medios (5,35 ± 1,2 φ, pobremente clasificados (σ = 1,63 ± 0,8, con notable asimetría (Sk = -0,052 ± 0.2 y curtosis (k de 0,84 ± 0,4. Se encontró dos tipos principales de depósitos recientes en la bahía de Cartagena: marino somero agitado, de dominio fluvial, y depósitos de corrientes de turbidez, de dominio fluvial. Los contenidos más bajos de arena (<5% se encontraron a lo largo de un eje latitudinal que va desde el prodelta del Canal del Dique hasta el extremo occidental de isla de Tierrabomba. Los contenidos de CaCO3 de los depósitos sedimentarios fueron menores al 10%. Los sedimentos calcáreos autógenos han sido cubiertos por sedimentos finos de origen terrígeno transportados por el Canal del Dique, el cual tiene un papel más activo y predominante en la sedimentación de la bahía de lo que se ha señalado previamente.

Costos mínimos de compensación y cuantificación de la oferta hídrica en la cuenca alta del río Sauce Grande, Argentina

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Claudia Cecilia Carrascal Leal

2013-04-01

Full Text Available El objetivo del trabajo fue estimar los costos de aumentar la oferta de disponibilidad hídrica a través del cambio en las prácticas de uso del suelo, para establecer el monto mínimo de compensación de un futuro Sistema de Pagos por Servicios Ambientales, dentro del territorio perteneciente a la cuenca alta del río Sauce Grande. Se trabajó en tres etapas: simulación de la infiltración para diferentes tormentas a través de la aplicación del modelo hidrológico HEC-HMS, cálculo de costos de reconversión de sistemas productivos y cálculo del costo del incremento en la disponibilidad de agua. Como resultados se presentan los mapas temáticos necesarios para simular la infiltración y las tablas que muestran esta variación en distintas recurrencias de tormenta y diferentes prácticas de manejo del suelo. Para la recurrencia 1:1 el costo de oportunidad fue de U$S 1.21.m-3, para la recurrencia de 1:3 fue de U$S 0.73.m-3, hasta llegar a la tormenta cuyo costo fue de U$S 0.62.m-3. Se concluye que estos costos permiten apoyar la planificación del recurso hídrico a través de un PSA y que para avanzar se debe realizar una valoración contingente para establecer la disponibilidad a pagar por los usuarios del servicio ambiental de la cuenca.

Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce.

Science.gov (United States)

Devanthi, Putu Virgina Partha; Linforth, Robert; El Kadri, Hani; Gkatzionis, Konstantinos

2018-08-15

This study investigated the application of water-oil-water (W 1 /O/W 2 ) double emulsions (DE) for yeast encapsulation and sequential inoculation of Zygosaccharomyces rouxii and Tetragenococcus halophilus in moromi stage of soy sauce fermentation with reduced NaCl and/or substitution with KCl. Z. rouxii and T. halophilus were incorporated in the internal W 1 and external W 2 phase of DE, respectively. NaCl reduction and substitution promoted T. halophilus growth to 8.88 log CFU/mL, accompanied with faster sugar depletion and enhanced lactic acid production. Reducing NaCl without substitution increased the final pH (5.49) and decreased alcohols, acids, esters, furan and phenol content. However, the application of DE resulted in moromi with similar microbiological and physicochemical characteristics to that of high-salt. Principal component analysis of GC-MS data demonstrated that the reduced-salt moromi had identical aroma profile to that obtained in the standard one, indicating the feasibility of producing low-salt soy sauce without compromising its quality. Copyright © 2018 Elsevier Ltd. All rights reserved.

[Effect of fried bacon and parsley sauce on gastrointestinal symptoms in healthy old boys footballer].

Science.gov (United States)

Grønbæk, Henning; Jensen, Mogens Pfeiffer

2012-12-03

Knowledge of the importance of diet on gastrointestinal function and symptoms is generally poorly. In recent years, The New Nordic Food Culture is suggested to have favourable effects. Unfortunally there are huge waiting lists at the most popular restaurants, so we investigated the more traditional "Nordic kitchen". There are no previous studies concerning intake of fried bacon and parsley sauce (FBPS) in healthy middle-aged footballers. Non-blinded, non-randomized, crossover study with a questionnaire survey of 18 healthy old boys footballers before and after FBPS intake. Ten players responded to the questionnaire, including one who was not exposed to FBPS. The median intake was 15 pieces of fried bacon (range 12-23), 1.5 dl parsley sauce (range 1-5 dl), and eight potatoes (range 6-30), but no dessert. We found a significantly increased stool frequency and a trend towards change in consistency compared to baseline. We found increased abdominal pain and a decrease in general well-being, but could not demonstrate any impact on complaints from the family. In otherwise healthy old boys footballers the FBPS diet has great impact on a range of gastrointestinal symptoms. FBPS affected stool frequency and abdominal pain, but caused no effect on family complaints. We cannot exclude a dose-response effect or a gender/age phenomenon; and we suggest supplemental dose-response studies and studies including women of all ages. Further, we recommend a detailed dietary assessment before referring patients with gastrointestinal symptoms for invasive procedures like colonoscopy or CT-scanning. none none.

Influence of Flow Regulation on Summer Water Temperature: Sauce Grande River, Argentina

Science.gov (United States)

Casado, A.; Hannah, D. M.; Peiry, J.; Campo, A. M.

2012-12-01

This study quantifies the effects of the Paso de las Piedras Dam on the thermal behaviour of the Sauce Grande River, Argentina, during a summer season. A 30-day data set of continuous hourly data was assembled for eight stream temperature gauging sites deployed above and below the impoundment. Time series span the hottest period recorded during summer 2009 to evaluate variations in river water temperature under strong meteorological influence. The methods include: (i) analysis of the time series by inspecting the absolute differences in daily data (magnitude, timing, frequency, duration and rate of change), (ii) classification of diurnal regimes by using a novel regime 'shape' and 'magnitude' classifying method (RSMC), and (ii) quantification of the sensitivity of water temperature regimes to air temperature by computation of a novel sensitivity index (SI). Results showed that fluctuations in daily water temperatures were linked to meteorological drivers; however, spatial variability in the shape and the magnitude of the thermographs revealed the effects of the impoundment in regulating the thermal behaviour of the river downstream. An immediate cooling effect below the dam was evident. Mean daily temperatures were reduced in up to 4 °C, and described a warming trend in the downstream direction over a distance of at least 15 km (up to +2.3 °C). Diurnal cycles were reduced in amplitude and delayed in timing, and revealed a dominance of regime magnitude stability and regime shape climatic insensitivity over a distance of 8 km downstream. These findings provide new information about the water quality of the Sauce Grande River and inform management of flows to maintain the ecological integrity of the river system. Also, they motivate further analysis of potential correlates under varying hydrological and meteorological conditions. The methods presented herein have wider applicability for quantifying river thermal regimes and their sensitivity to climate and other

Conhecendo a realidade dos catadores de materiais recicláveis da Vila Dique: visões sobre os processos de saúde e doença = Knowing the reality of the recyclers material collectors in Dique´s Slum: visions concerning sickness and health processes

Directory of Open Access Journals (Sweden)

Zacarias, Inez Rocha

2009-01-01

Full Text Available Considerando as transformações ocorridas no mundo do trabalho e o crescimento expressivo do desemprego, muitos trabalhadores encontraram na reciclagem a possibilidade de garantir o sustento de suas famílias. Vista a precariedade do processo de trabalho e a situação de exclusão social em que se encontram, muitos são os aspectos que perpassam o processo de saúde/doença destes trabalhadores. Portanto, se faz necessário que os profissionais dos serviços de saúde, especificamente da atenção primária, se apropriem desta realidade e conheçam a visão destes sujeitos sobre a produção de saúde/doença, para evidenciá-la e proporcionar um olhar ressignificado, qualificando as ações em saúde. Este artigo está baseado na pesquisa realizada com os catadores de materiais recicláveis da Vila Dique, comunidade localizada na região noroeste de Porto Alegre, território de abrangência da Unidade de Saúde Santíssima Trindade, que teve como objetivo principal conhecer a visão destes trabalhadores, sem vínculos previdenciários, com relação a aspectos do processo de saúde e doença. Dos 10 entrevistados, todos relataram situações de doença, violência e acidentes de trabalho, muitas relacionadas diretamente à situação degradante de trabalho que realizam

COMPARATIVE DYNAMICS OF PROTEIN DESTRUCTION IN CANNED FOODS IN SAUCE AT DIFFERENT THERMAL TREATMENT REGIMES AND SUBSEQUENT STORAGE

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V. B. Krylova; T. V. Gustova

2017-01-01

In the course of investigations, the structural changes in proteins were established, which were associated with the preliminary treatment of meat ingredients, a pH level of the system and parameters of thermal treatment.The pasteurization regimes allowed retaining a protein nitrogen proportion up to 94% by the end of canned food storage duration. Upon sterilization, the losses in protein nitrogen were two times higher. A negative effect of more acidic sauce on preservation of the protein nitr...

Performance of Anaerobic Baffled Reactor with Three Compartments in Removal of COD of Wastewater of Chilly Sauce

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Sumantri Indro

2018-01-01

Full Text Available The objective in this study is to examine the performance of each compartment of the number of compartments of anaerobic baffled reactor (ABR to the COD removal of the chilly sauce wastewater. Three-compartments of ABR were conducted in this experiment with the total volume of 60 l. ABR is very suitable for processing waste water with high content of COD. Wastewater conducted in this research is a degradable chilly sauce synthetic and high content of organic compounds. While the COD parameter is the main parameter to indicate the achievement of wastewater treatment plant. Stepwise in the research starting with the preparation of raw materials such as sample preparation of synthetic wastewater and preparation of activated sludge. Variable used is the time digestion in the ABR, sludge volume (50% and 70%, and initial COD concentrations (6000 – 14000 mg/L. The response is observed up to 7 days process. For a load of organic compounds, the first compartment has high degree of decomposition of organic compounds than 2nd and 3rd, it is shown that the COD removal the second and third compartment increase insignificantly compare the first compartment. As for the different height of the activated sludge indicated that for organic load of of 6170 mg/L up to 14265 mg/L, the first compartment has removal efficiency 79-73%, in the second compartment is 81-75%, 81-77% and third compartment.

Comportamiento de la susceptibilidad magnética en el ambiente ofiolítico del nordeste de Cuba oriental

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José A. Batista-Rodríguez

2009-03-01

Full Text Available Se analiza el comportamiento de la susceptibilidad magnética en las rocas de ambiente ofiolítico del nordeste de Cuba oriental con el propósito de esclarecer, en esta zona, la naturaleza geológica de las anomalías del campo magnético; para ello se consideraron, primeramente, resultados de investigaciones petrofísicas anteriores que incluyeran la susceptibilidad magnética; posteriormente, en dos etapas de muestreo separadas por un intervalo de 5 años, se midió esta propiedad en un total de 374 muestras. El estudio permitió conocer que la susceptibilidad magnética constituye un reflejo de la composición e historia geológica de las diferentes rocas de la región, e inferir variaciones en el grado de serpentinización de las rocas ultramáficas, así como el enriquecimiento en minerales magnéticos en todas las rocas estudiadas. Las peridotitas serpentinizadas y los diques de gabros presentan los valores más altos de susceptibilidad magnética reflejando, para las peridotitas, su grado de serpentinización en una relación directa. Ambos grupos de rocas son los principales responsables del comportamiento del campo magnético, el cual parece estar vinculado a las características geométricas y físicas de las peridotitas y algunos diques de gabros.

Datos químicos y mineralógicos preliminares de las partículas atmosféricas sedimentables en la Cuenca Minera de Riotinto (Huelva)

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Fernández Caliani, Juan Carlos; Rosa Díaz, Jesús de la; Sánchez de la Campa Verdona, Ana María; González Castanedo, Yolanda; González, Isabel; Romero, Antonio; Galán Huertos, Emilio

2010-01-01

Las intensas actividades extractivas y metalúrgicas que se han desarrollado en la comarca de Riotinto (Huelva), especialmente desde mediados del siglo XIX, han generado un espacio minero muy degradado, con voluminosas escombreras y extensos terreros, innumerables diques y balsas, y profundas cortas a cielo abierto (Fig. 1). Estos pasivos ambientales afectan a la calidad del agua, suelo y aire de la comarca minera, y pueden representar un riesgo para los eco...

Cost-Effective Optimization of Rubble-Mound Breakwater Cross Sections.

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1986-02-01

of a Conference Held in London, London, England, p 20. Iribarren, Cavanilles R. 1938. "Una formula para el calculo de los diques de escollera," M...NAME AND ADDRESS 10. PROGRAM ELEMENT PROJECT, TASK" AREA & WORK UNIT NUMBERS US Army Engineer Waterways Experiment Station Civil Works Research...purpose as a wave barrier. A breakwater protecting a harbor entrance and mooring area from wave attack might serve q 6 to divert currents and longshore

Aspergillus Associated with Meju, a Fermented Soybean Starting Material for Traditional Soy Sauce and Soybean Paste in Korea

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Hong, Seung-Beom; Kim, Dae-Ho; Samson, Robert A.

2015-01-01

Aspergillus is an important fungal genus used for the fermentation of Asian foods; this genus is referred to as koji mold in Japan and China. A. oryzae, A. sojae, and A. tamari are used in the production of miso and shoyu in Japan, but a comprehensive taxonomic study of Aspergillus isolated from Meju, a fermented soybean starting material for traditional soy sauce and soybean paste in Korea, has not been conducted. In this study, various Aspergillus species were isolated during a study of the...

EVALUASI POTENSI KECAP MANIS SEBAGAI PEMBAWA FORTIFIKAN NaFeEDTA: TINJAUAN PENGARUH ASUPAN KECAP KEDELAI MANIS HASIL FORTIFIKASI TERHADAP PENINGKATAN BIOAVAILABILITAS ZAT BESI FORTIFIKAN Potency of Sweet Soy Sauce as Vehicle for NaFeEDTA Fortificant: Eff

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Sri Naruki

2012-05-01

Full Text Available In order to investigate potency of sweet soy sauce as vehicle  for �aFeEDTA fortificant, the effect of sweet soy sauce intake on iron bioavailability of NaFeEDTA, was in vivo evaluated. The bioavailability was determined in Spague- Dawley rats using hemoglobin depletion-repletion method. Rats were iron depleted by feeding them iron-free diet. During the repletion period, iron-depleted rats were fed NaFeEDTA (0.35 mg Fe/day for their iron source of diet, withsweet soy sauce as fortification vehicle. Volume of soy sauce intake was varied from 0.0 to 0.7 mL/day. FeSO .7H O4 2(0.35 mg Fe/day, with H O as vehicle  was used as reference standard. The bioavailability of iron was expressed ashemoglobin regeneration efficiency (HRE. The volume of soy sauce intake which resulted in good bioavailabilitywas used for further study. The further study was done to evaluate the iron bioavailability of NaFeEDTA (dosage was varied from 0.175 to 1.4 mg Fe/day with fixed volume of the fortification vehicle intake (0.2 mL/day. Sweet soy sauce and H O were used as fortification vehicle, while FeSO .7H O (0.35 mg Fe/day, with H O as vehicle was used2 4 2 2as reference standard of fortificant.  The data showed that sweet soy sauce has a good potency  as fortification vehicle for NaFeEDTA. Intake of 0.2 mL of sweet soy sauce/day resulted in HRE of NaFeEDTA as high as HRE of standardFeSO .7H O. Furthermore, in compare with H O vehicle, the soy sauce resulted for higher HRE, higher iron absorp-4 2 2tion, and  higher iron retention, as well. It was found that increased intake of NaFeEDTA made HRE of NaFeEDTA,% A/I, and % R/I decreased. ABSTRAK Pengaruh kecap manis sebagai makanan pembawa terhadap peningkatan bioavailabilitas zat besi fortifikan �aFeEDTA, dievaluasi  secara in vivo, untuk mengetahui potensi kecap manis sebagai pembawa fortifikan tersebut. Bioavailabilitas ditentukan pada tikus Sprague-Dawley, menggunakan metoda deplesi-replesi hemoglobin. Selama

Geomorphic and vegetation changes in a meandering dryland river regulated by a large dam, Sauce Grande River, Argentina

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Casado, Ana; Peiry, Jean-Luc; Campo, Alicia M.

2016-09-01

This paper investigates post-dam geomorphic and vegetation changes in the Sauce Grande River, a meandering dryland river impounded by a large water-conservation dam. As the dam impounds a river section with scarce influence of tributaries, sources for fresh water and sediment downstream are limited. Changes were inspected based on (i) analysis of historical photographs/imagery spanning pre- (1961) and post-dam (1981, 2004) channel conditions for two river segments located above and below the dam, and (ii) field survey of present channel conditions for a set of eight reference reaches along the river segments. Whilst the unregulated river exhibited active lateral migration with consequent adjustments of the channel shape and size, the river section below the dam was characterized by (i) marked planform stability (93 to 97%), and by (ii) vegetation encroachment leading to alternating yet localized contraction of the channel width (up to 30%). The present river displays a moribund, stable channel where (i) redistribution of sediment along the river course no longer occurs and (ii) channel forms constitute a remnant of a fluvial environment created before closing the dam, under conditions of higher energy. In addition to providing new information on the complex geomorphic response of dryland rivers to impoundment, this paper represents the very first geomorphic assessment of the regulated Sauce Grande and therefore provides an important platform to underpin further research assessing the geomorphic state of this highly regulated dryland river.

National outbreak of type a foodborne botulism associated with a widely distributed commercially canned hot dog chili sauce.

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Juliao, Patricia C; Maslanka, Susan; Dykes, Janet; Gaul, Linda; Bagdure, Satish; Granzow-Kibiger, Lynae; Salehi, Ellen; Zink, Donald; Neligan, Robert P; Barton-Behravesh, Casey; Lúquez, Carolina; Biggerstaff, Matthew; Lynch, Michael; Olson, Christine; Williams, Ian; Barzilay, Ezra J

2013-02-01

On 7 and 11 July 2007, health officials in Texas and Indiana, respectively, reported 4 possible cases of type A foodborne botulism to the US Centers for Disease Control and Prevention. Foodborne botulism is a rare and sometimes fatal illness caused by consuming foods containing botulinum neurotoxin. Investigators reviewed patients' medical charts and food histories. Clinical specimens and food samples were tested for botulinum toxin and neurotoxin-producing Clostridium species. Investigators conducted inspections of the cannery that produced the implicated product. Eight confirmed outbreak associated cases were identified from Indiana (n = 2), Texas (n = 3), and Ohio (n = 3). Botulinum toxin type A was identified in leftover chili sauce consumed by the Indiana patients and 1 of the Ohio patients. Cannery inspectors found violations of federal canned-food regulations that could have led to survival of Clostridium botulinum spores during sterilization. The company recalled 39 million cans of chili. Following the outbreak, the US Food and Drug Administration inspected other canneries with similar canning systems and issued warnings to the industry about the danger of C. botulinum and the importance of compliance with canned food manufacturing regulations. Commercially produced hot dog chili sauce caused these cases of type A botulism. This is the first US foodborne botulism outbreak involving a commercial cannery in >30 years. Sharing of epidemiologic and laboratory findings allowed for the rapid identification of implicated food items and swift removal of potentially deadly products from the market by US food regulatory authorities.

Metrópole de Risco : o caso da Vila Dique e do aterro sanitário da zona norte na poluição das águas superficiais e subterrâneas das bacias hidrográficas do Arroio da Areia e Passo das Pedras/Porto Alegre-RS

OpenAIRE

Adriano Lima Troleis

2009-01-01

O presente estudo investigou a influência da vila Dique o do Aterro Sanitário da Zona Norte, na qualidade das águas superficiais e subterrâneas, das bacias hidrográficas do arroio da Areia e Passo das Pedras, no município de Porto Alegre, Rio Grande do Sul, Brasil. A metodologia deste estudo envolveu duas estratégias de abordagem: teórico-conceitual e operacional. A teórica orientou-se pelos eixos de abordagem: qualidade das águas; processo de urbanização mundial, brasileiro e da cidade de Po...

An aerobic detoxification photofermentation by Rhodospirillum rubrum for converting soy sauce residue into feed with moderate pretreatment.

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Zhang, Jian; Yuan, Jie; Zhang, Wen-Xue; Zhu, Wen-You; Tu, Fang; Jiang, Ya; Sun, Chuan-Ze

2017-09-25

This paper reports an effective process for converting soy sauce residue into feeds by combining moderate acid hydrolysis and ammonization with Rhodospirillum rubrum fermentation. After pretreatment with dilute sulfuric or phosphoric acid (1%, w/w) at 100 °C, materials were subjected to fermentation under several gases (N 2 , CO 2 , and air) and different light intensities in a 2-L fermentor. Following sulfuric acid treatment, the true protein increased from 188 to 362 g kg -1 and the crude fiber decreased from 226 to 66 g kg -1 after fermentation at 0.5 L min -1  L -1 of air flow and a light intensity of 750 lx and following phosphoric acid treatment, the true protein increased by 90% and the crude fiber decreased by 67% after fermentation at 0.6 L min -1  L -1 of air flow and a light intensity of 600 lx Other contents, including crude fat, crude ash, phosphorus, sulfur, sulfur-containing amino acids, sodium chloride, and calcium, were also improved for use as feed. Meantime, some toxic substances, including furfural, hydroxymethylfurfural (5-HMF), acetic acid, phenol, and cresol, which were produced by the pretreatments, could be removed by 12-32, 5-8, 49-53, 7-8, and 7-8%, respectively; and total sugars, glucose, and xylose could be utilized by 68-69, 71-72, and 63-67% respectively. The quality of soy sauce residue is improved for use as feed and some toxic substances can be decreased via the R. rubrum fermentation.

Simultaneous Analysis of 3-MCPD and 1,3-DCP in Asian Style Sauces Using QuEChERS Extraction and Gas Chromatography–Triple Quadrupole Mass Spectrometry

Science.gov (United States)

Genualdi, Susan; Nyman, Patricia; DeJager, Lowri

2017-01-01

Acid hydrolyzed vegetable protein (aHVP) is used for flavoring a wide variety of foods and also in the production of nonfermented soy sauce. During the production of aHVP, chloropropanols including 3-monochloropropane-1,2-diol (3-MCPD) and 1,3 dichloropropane-2-ol (1,3-DCP) can be formed through the reaction of the hydrochloric acid catalyst and residual fat and the reaction of 3-MCPD with acetic acid, respectively. 3-MCPD is a carcinogen, and 1,3-DCP has been classified as a genotoxic carcinogen. The European Union (EU) has set a maximum concentration of 0.02 mg/kg of 3-MCPD in aHVP, and the Food and Drug Administration (FDA) set a guidance limit of 1 mg/kg of 3-MCPD in aHVP. 1,3-DCP is not an approved food additive, and the Joint FAO/WHO Expert Committee on Food Additives (JEFCA) has set a limit at 0.005 mg/kg, which is close to the estimated method detection limit. Currently there are few analytical methods for the simultaneous determination of 3-MCPD and 1,3-DCP without derivatization due to differences in their physical chemical properties and reactivity. A new method was developed using QuEChERS (quick, easy, cheap, effective, rugged, and safe) with direct analysis of the extract without derivatization using gas chromatography–triple quadrupole mass spectrometry (GC-QQQ). Additionally, a market sampling of 60 soy sauce samples was performed in 2015 to determine if concentrations have changed since the FDA limit was set in 2008. The sampling results were compared between the new QuEChERS method and a method using phenylboronic acid (PBA) as a derivatizing agent for 3-MCPD analysis. The concentrations of 3-MCPD detected in soy sauce samples collected in 2015 (3-MCPD below current regulatory limits PMID:28064506

Simultaneous Analysis of 3-MCPD and 1,3-DCP in Asian Style Sauces Using QuEChERS Extraction and Gas Chromatography-Triple Quadrupole Mass Spectrometry.

Science.gov (United States)

Genualdi, Susan; Nyman, Patricia; DeJager, Lowri

2017-02-01

Acid hydrolyzed vegetable protein (aHVP) is used for flavoring a wide variety of foods and also in the production of nonfermented soy sauce. During the production of aHVP, chloropropanols including 3-monochloropropane-1,2-diol (3-MCPD) and 1,3 dichloropropane-2-ol (1,3-DCP) can be formed through the reaction of the hydrochloric acid catalyst and residual fat and the reaction of 3-MCPD with acetic acid, respectively. 3-MCPD is a carcinogen, and 1,3-DCP has been classified as a genotoxic carcinogen. The European Union (EU) has set a maximum concentration of 0.02 mg/kg of 3-MCPD in aHVP, and the Food and Drug Administration (FDA) set a guidance limit of 1 mg/kg of 3-MCPD in aHVP. 1,3-DCP is not an approved food additive, and the Joint FAO/WHO Expert Committee on Food Additives (JEFCA) has set a limit at 0.005 mg/kg, which is close to the estimated method detection limit. Currently there are few analytical methods for the simultaneous determination of 3-MCPD and 1,3-DCP without derivatization due to differences in their physical chemical properties and reactivity. A new method was developed using QuEChERS (quick, easy, cheap, effective, rugged, and safe) with direct analysis of the extract without derivatization using gas chromatography-triple quadrupole mass spectrometry (GC-QQQ). Additionally, a market sampling of 60 soy sauce samples was performed in 2015 to determine if concentrations have changed since the FDA limit was set in 2008. The sampling results were compared between the new QuEChERS method and a method using phenylboronic acid (PBA) as a derivatizing agent for 3-MCPD analysis. The concentrations of 3-MCPD detected in soy sauce samples collected in 2015 (3-MCPD below current regulatory limits.

The simultaneous separation and determination of chloropropanols in soy sauce and other flavoring with gas chromatography-mass spectrometry in negative chemical and electron impact ionization modes.

Science.gov (United States)

Xu, Xiaomin; Ren, Yiping; Wu, Pinggu; Han, Jianlong; Shen, Xianghong

2006-02-01

Both gas chromatography-mass spectrometry in electron ionization (GC-MS-EI) and negative chemical ionization (GC-MS-NCI) modes are reported in this paper for the simultaneous determination of 1,3-dichloropropan-2-ol (1,3-DCP), 2,3-dichloropropan-1-ol (2,3-DCP), 3-chloropropane-1,2-diol (3-MCPD) and 2-chloropropane-1,3-diol (2-MCPD) in soy sauce and other flavoring. D(5)-3-MCPD (for 3-MCPD and 2-MCPD) and d(5)-1,3-DCP (for 1,3-DCP and 2,3-DCP) were used as the deuterium isotopic labelled internal standards. The feasibility of using heptafluorobutyric anhydride modified with triethylamine (HFBA-Et(3)N) as a new derivatization reagent to replace heptafluorobutyrylimidazole (HFBI) is proposed. Liquid/liquid extraction with hexane was introduced for high lipid content samples. A small survey was carried out of soy sauces (103 samples) and instant noodles (45 samples) and the applicability of GC-MS-NCI and GC-MS-EI was assessed in these different matrices.

Antioxidative effects of fermented sesame sauce against hydrogen peroxide-induced oxidative damage in LLC-PK1 porcine renal tubule cells

Science.gov (United States)

Song, Jia-Le; Choi, Jung-Ho; Seo, Jae-Hoon; Kil, Jeung-Ha

2014-01-01

BACKGROUND/OBJECTIVES This study was performed to investigate the in vitro antioxidant and cytoprotective effects of fermented sesame sauce (FSeS) against hydrogen peroxide (H2O2)-induced oxidative damage in renal proximal tubule LLC-PK1 cells. MATERIALS/METHODS 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl radical (•OH), and H2O2 scavenging assay was used to evaluate the in vitro antioxidant activity of FSeS. To investigate the cytoprotective effect of FSeS against H2O2-induced oxidative damage in LLC-PK1 cells, the cellular levels of reactive oxygen species (ROS), lipid peroxidation, and endogenous antioxidant enzymes including catalase (CAT), superoxide dismutase (SOD), and glutathione peroxidase (GSH-px) were measured. RESULTS The ability of FSeS to scavenge DPPH, •OH and H2O2 was greater than that of FSS and AHSS. FSeS also significantly inhibited H2O2-induced (500 µM) oxidative damage in the LLC-PK1 cells compared to FSS and AHSS (P sauces, FSeS also significantly increased cellular CAT, SOD, and GSH-px activities and mRNA expression (P < 0.05). CONCULUSIONS These results from the present study suggest that FSeS is an effective radical scavenger and protects against H2O2-induced oxidative damage in LLC-PK1 cells by reducing ROS levels, inhibiting lipid peroxidation, and stimulating antioxidant enzyme activity. PMID:24741396

A comparison of plasma and prostate lycopene in response to typical servings of tomato soup, sauce or juice in men before prostatectomy.

Science.gov (United States)

Grainger, Elizabeth M; Hadley, Craig W; Moran, Nancy E; Riedl, Kenneth M; Gong, Michael C; Pohar, Kamal; Schwartz, Steven J; Clinton, Steven K

2015-08-28

Tomato product consumption and estimated lycopene intake are hypothesised to reduce the risk of prostate cancer. To define the impact of typical servings of commercially available tomato products on resultant plasma and prostate lycopene concentrations, men scheduled to undergo prostatectomy (n 33) were randomised either to a lycopene-restricted control group ( < 5 mg lycopene/d) or to a tomato soup (2-2¾ cups prepared/d), tomato sauce (142-198 g/d or 5-7 ounces/d) or vegetable juice (325-488 ml/d or 11-16·5 fluid ounces/d) intervention providing 25-35 mg lycopene/d. Plasma and prostate carotenoid concentrations were measured by HPLC. Tomato soup, sauce and juice consumption significantly increased plasma lycopene concentration from 0·68 (sem 0·1) to 1·13 (sem 0·09) μmol/l (66 %), 0·48 (sem 0·09) to 0·82 (sem 0·12) μmol/l (71 %) and 0·49 (sem 0·12) to 0·78 (sem 0·1) μmol/l (59 %), respectively, while the controls consuming the lycopene-restricted diet showed a decline in plasma lycopene concentration from 0·55 (sem 0·60) to 0·42 (sem 0·07) μmol/l ( - 24 %). The end-of-study prostate lycopene concentration was 0·16 (sem 0·02) nmol/g in the controls, but was 3·5-, 3·6- and 2·2-fold higher in tomato soup (P= 0·001), sauce (P= 0·001) and juice (P= 0·165) consumers, respectively. Prostate lycopene concentration was moderately correlated with post-intervention plasma lycopene concentrations (r 0·60, P =0·001), indicating that additional factors have an impact on tissue concentrations. While the primary geometric lycopene isomer in tomato products was all-trans (80-90 %), plasma and prostate isomers were 47 and 80 % cis, respectively, demonstrating a shift towards cis accumulation. Consumption of typical servings of processed tomato products results in differing plasma and prostate lycopene concentrations. Factors including meal composition and genetics deserve further evaluation to determine their impacts on lycopene absorption and

Composition and Metabolic Activities of the Bacterial Community in Shrimp Sauce at the Flavor-Forming Stage of Fermentation As Revealed by Metatranscriptome and 16S rRNA Gene Sequencings.

Science.gov (United States)

Duan, Shan; Hu, Xiaoxi; Li, Mengru; Miao, Jianyin; Du, Jinghe; Wu, Rongli

2016-03-30

The bacterial community and the metabolic activities involved at the flavor-forming stage during the fermentation of shrimp sauce were investigated using metatranscriptome and 16S rRNA gene sequencings. Results showed that the abundance of Tetragenococcus was 95.1%. Tetragenococcus halophilus was identified in 520 of 588 transcripts annotated in the Nr database. Activation of the citrate cycle and oxidative phosphorylation, along with the absence of lactate dehydrogenase gene expression, in T. halophilus suggests that T. halophilus probably underwent aerobic metabolism during shrimp sauce fermentation. The metabolism of amino acids, production of peptidase, and degradation of limonene and pinene were very active in T. halophilus. Carnobacterium, Pseudomonas, Escherichia, Staphylococcus, Bacillus, and Clostridium were also metabolically active, although present in very small populations. Enterococcus, Abiotrophia, Streptococcus, and Lactobacillus were detected in metatranscriptome sequencing, but not in 16S rRNA gene sequencing. Many minor taxa showed no gene expression, suggesting that they were in dormant status.

Estudio de viabilidad de cajones marítimos con hormigón con fibras

OpenAIRE

Ramos Marquès, Òscar Gonçal

2017-01-01

En este TFM se estudia la viabilidad de sustituir la armadura pasiva por fibras metálicas o plásticas en cajones para obras portuarias. Para ello, en primer lugar, se estudia el procedimiento constructivo de un cajón y las propiedades de los hormigones con fibras. Una vez analizado el estado del conocimiento se procede a escoger un cajón representativo, ya construido con armadura pasiva. El cajón escogido es el cajón tipo 3 del dique est...

Survival of foodborne pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Vibrio parahaemolyticus) in raw ready-to-eat crab marinated in soy sauce.

Science.gov (United States)

Cho, T J; Kim, N H; Kim, S A; Song, J H; Rhee, M S

2016-12-05

Knowing the survival characteristics of foodborne pathogens in raw ready-to-eat (RTE) seafood is the key to predicting whether they pose a microbiological hazard. The present study examined the survival of Escherichia coli O157:H7, Salmonella Typhimurium, Vibrio parahaemoliticus, Listeria monocytogenes, and Staphylococcus aureus in raw RTE crab marinated in soy sauce. Inoculated crabs (initial bacterial population=4.1-4.4logCFU/g) were immersed in soy sauce and then stored at refrigeration (5°C) or room temperature (22°C) for up to 28days. At 5°C, all bacteria (except V. parahaemolyticus) survived in crab samples until Day 28 (counts of 1.4, 1.6, 3.1, 3.2 log CFU/g for E. coli O157:H7, S. Typhimurium, L. monocytogenes, and S. aureus, respectively). However, at 22°C, all tested bacteria were more susceptible to the antimicrobial effects of marination. Regardless of temperature, foodborne pathogens attached to crab samples were more resistant to marination than those suspended in soy sauce samples; however, the survival pattern for each species was different. Gram-positive bacteria were most resistant to marination conditions (high salinity, low pH), whereas V. parahaemolyticus was extremely susceptible. Marination is the only antibacterial step in the manufacturing processes; however, the results presented herein reveal that this is not sufficient to inactivate foodborne pathogens. In particular, the survival of pathogens on crabs at refrigeration temperature may pose a major hazard for the consumption of raw RTE seafood. Thus, appropriate decontamination methods and implementation of safety management practices are needed. This study provides predictive microbiological information of foodborne pathogens in raw RTE seafood with marination. Copyright © 2016 Elsevier B.V. All rights reserved.

Using Herbs and Spices/Preparing Sauces and Gravies. Learning Activity Pack and Instructor's Guide 5.11. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.

Science.gov (United States)

Florida State Univ., Tallahassee. Center for Studies in Vocational Education.

This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with herbs and spices and the selection and preparation of sauces and gravies. Illustrated information sheets and learning activities are provided in these areas:…

Nota Técnica No. 2: Sistematización de las experiencias de gestión local del riesgo en Cañas de Guanacaste, proyecto BOSAI-CR

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Rodríguez Alfaro, Tatiana

2012-01-01

Difunde la sistematización de los logros alcanzados por la comunidad Barrio Hotel, con respecto al proyecto Fortalecimiento de las capacidades para la Gestión del Riesgo de Desastres en América Central BOSAI Fase I, en la construcción de un dique experimental con llantas usadas, así como el SAT BOSAI, sistema de vigilancia y monitoreo de río. El objetivo de la sistematización es resaltar las buenas prácticas y las lecciones aprendidas, para su posterior consulta y que sean replicadas por otra...

Geoquímica de las Formaciones Puncoviscana y Cachi - Sierra de Cachi, Salta

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V. Mendez; F.E. Nullo; J. Otamendi

2006-01-01

El cinturón trondhjemítico (Formación Cachi) está compuesto por pequeños plutones y diques (Departamento de La Poma, Salta) que intruyen a metasedimentitas (Formación Puncoviscana). Las trondhjemitas son estériles en elementos económicos, en contraste con las rocas metasedimentarias, con un alto contenido de Ta, Nb, Li y Be. Su origen es por la fusión en la aureola de contacto con los cuerpos intrusivos. Las trondhjemitas desarrollaron una aureola térmica (facies granulitas) con fusión parcia...

Microbe participation in aroma production during soy sauce fermentation.

Science.gov (United States)

Harada, Risa; Yuzuki, Masanobu; Ito, Kotaro; Shiga, Kazuki; Bamba, Takeshi; Fukusaki, Eiichiro

2018-06-01

Soy sauce is a traditional Japanese fermented seasoning that contains various constituents such as amino acids, organic acids, and volatiles that are produced during the long fermentation process. Although studies regarding the correlation between microbes and aroma constituents have been performed, there are no reports about the influences of the microbial products, such as lactic acid, acetic acid, and ethanol, during fermentation. Because it is known that these compounds contribute to microbial growth and to changes in the constituent profile by altering the moromi environment, understanding the influence of these compounds is important. Metabolomics, the comprehensive study of low molecular weight metabolites, is a promising strategy for the deep understanding of constituent contributions to food characteristics. Therefore, the influences of microbes and their products such as lactic acid, acetic acid, and ethanol on aroma profiles were investigated using gas chromatography/mass spectrometry (GC/MS)-based metabolic profiling. The presence of aroma constituents influenced by microbes and chemically influenced by lactic acid, acetic acid, and ethanol were proposed. Most of the aroma constituents were not produced by adding ethanol alone, confirming the participation of yeast in aroma production. It was suggested that lactic acid bacterium relates to a key aromatic compound, 2,5-dimethyl-4-hydroxy-3(2H)-furanone. However, most of the measured aroma constituents changed similarly in both samples with lactic acid bacterium and acids. Thus, it was clear that the effect of lactic acid and acetic acid on the aroma profile was significant. Copyright © 2017 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

Effective extraction and simultaneous determination of Sudan dyes from tomato sauce and chili-containing foods using magnetite/reduced graphene oxide nanoparticles coupled with high-performance liquid chromatography.

Science.gov (United States)

Zhang, Ming-Yue; Wang, Man-Man; Hao, Yu-Lan; Shi, Xin-Ran; Wang, Xue-Sheng

2016-05-01

A simple, effective, and robust magnetic solid-phase extraction method was developed using magnetite/reduced graphene oxide nanoparticles as the adsorbent for the simultaneous determination of Sudan dyes (I, II, III, and IV) in foodstuffs. The magnetite/reduced graphene oxide nanoparticles were characterized by X-ray diffraction, scanning electron microscopy, and vibrating sample magnetometry. The extraction parameters including extraction time, elution solution, and elution time and volume were investigated in detail. Such magnetite/reduced graphene oxide nanoparticles based magnetic solid-phase extraction in combination with high-performance liquid chromatography and variable wavelength detection gave the detection limits of 3-6 μg/kg for Sudan I-IV in chili sauce, tomato sauce, chili powder, and chili flake samples. The recoveries were 79.6-108% at three spiked levels with the intra- and inter-day relative standard deviations of 1.2-8.6 and 4.5-9.6%, respectively. The feasibility was further performed by a comparison with commercial alumina-N. This method is suitable for the routine analysis of Sudan dyes due to its sensitivity, simplicity, and low cost. © 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

UTILIZACIÓN EN CERÁMICA DE BARROS EFLUENTES DE LA PRODUCCIÓN DE ÁCIDO BÓRICO

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Lilian E. Mattenella

2012-01-01

Full Text Available En este trabajo se presentan los resultados de los estudios realizados empleando barros efluentes de la producción de ácido bórico, a partir de ulexita como materia prima, para la obtención de productos de barro cocido en reemplazo de la arcilla tradicional, aprovechando la característica de fundentes que poseen los boratos. Los barros efluentes (ácidos y con elevado contenido en boro de la industria boratera generalmente se acumulan en diques, lo cual genera riesgo medioambiental. El uso de efluentes como materia prima para la obtención de nuevos productos es una alternativa para minimizar dicho riesgo. Se moldearon ladrillos de barro con los que se estudió la influencia de la temperatura de cocción sobre las propiedades mecánicas y la solubilidad de boro y otras sales en agua. Los resultados muestran que la cocción del barro es una alternativa válida para la obtención de productos útiles, tales como ladrillos, tejuelas, cerámica rústica, alfarería.

Tendències de les publicacions informatives cientificomèdiques en l'era 2.0

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González Pacanowski, Antonio

2014-12-01

Full Text Available En els últims anys ha crescut l'audiència que consulta continguts de salut en publicacions i mitjans a Internet, especialment a Europa i als Estats Units. S'ha passat d'un usuari d'Internet unidireccional en la comunicació a un escenari en el qual la multidireccionalitat i la instantaneïtat són constants. Els nous mitjans i la creació de plataformes d'intercanvi d'informació més especialitzada mostren que els recursos multimèdia i la interactivitat també poden donar-se en mitjans especialitzats i distants del públic general com ara informació sobre biomedicina i salut. Simultàniament, el canvi cap a actituds més solidàries i d'ajuda mútua aflora mitjançant les xarxes socials. Amb l'objectiu de traçar un escenari sobre el comportament de les audiències davant els continguts de caràcter científic, especialment els de tipus sanitari, s'analitzen en aquest treball els perfils i costums dels usuaris utilitzant referències estadístiques tant europees com nord-americanes. De la mateixa manera, s'identifica el mapa actual de cibermitjans relacionats amb la informació cientificomèdica segmentada en mitjans de comunicació generals, especialitzats i els propis del web 2.0, com ara blogs i mitjans cocreatius. Aquesta descripció permet orientar sobre les tendències que seguiran els públics diferents i segmentats, però ara interconnectats per les noves tecnologies, i sobre la transformació de l'arquitectura i les funcionalitats dels mitjans a Internet.En los últimos años ha crecido la audiencia que consulta contenidos de salud en publicaciones y medios en Internet, especialmente en Europa y Estados Unidos. Se ha pasado de un usuario de Internet unidireccional en la comunicación a un escenario en el que la multidireccionalidad y la instantaneidad son constantes. Los nuevos medios y la creación de plataformas de intercambio de información más especializada evidencian que los recursos multimedia y la interactividad tambi

APMP.QM-S8: determination of mass fraction of benzoic acid, methyl paraben and n-butyl paraben in soy sauce

Science.gov (United States)

Teo, Tang Lin; Gui, Ee Mei; Lu, Ting; Sze Cheow, Pui; Giannikopoulou, Panagiota; Kakoulides, Elias; Lampi, Evgenia; Choi, Sik-man; Yip, Yiu-chung; Chan, Pui-kwan; Hui, Sin-kam; Wollinger, Wagner; Carvalho, Lucas J.; Garrido, Bruno C.; Rego, Eliane C. P.; Ahn, Seonghee; Kim, Byungjoo; Li, Xiuqin; Guo, Zhen; Styarini, Dyah; Aristiawan, Yosi; Putri Ramadhaningtyas, Dillani; Aryana, Nurhani; Ebarvia, Benilda S.; Dacuaya, Aaron; Tongson, Alleni; Aganda, Kim Christopher; Junvee Fortune, Thippaya; Tangtrirat, Pradthana; Mungmeechai, Thanarak; Ceyhan Gören, Ahmet; Gündüz, Simay; Yilmaz, Hasibe

2017-01-01

The supplementary comparison APMP.QM-S8: determination of mass fraction of benzoic acid, methyl paraben and n-butyl paraben in soy sauce was coordinated by the Health Sciences Authority, Singapore under the auspices of the Organic Analysis Working Group (OAWG) of the Comité Consultatif pour la Quantité de Matière (CCQM). Ten national metrology institutes (NMIs) or designated institutes (DIs) participated in the comparison. All the institutes participated in the comparison for benzoic acid, while six NMIs/DIs participated in the comparison for methyl paraben and n-butyl paraben. The comparison was designed to enable participating institutes to demonstrate their measurement capabilities in the determination of common preservatives in soy sauce, using procedure(s) that required simple sample preparation and selective detection in the mass fraction range of 50 to 1000 mg/kg. The demonstrated capabilities can be extended to include other polar food preservatives (e.g. sorbic acid, propionic acid and other alkyl benzoates) in water, aqueous-based beverages (e.g. fruit juices, tea extracts, sodas, sports drinks, etc) and aqueous-based condiments (e.g. vinegar, fish sauce, etc). Liquid--liquid extraction and/or dilution were applied, followed by instrumental analyses using LC-MS/MS, LC-MS, GC-MS (with or without derivatisation) or HPLC-DAD. Isotope dilution mass spectrometry was used for quantification, except in the case of a participating institute, where external calibration method was used for quantification of all three measurands. The assigned Supplementary Comparison Reference Values (SCRVs) were the medians of ten results for benzoic acid, six results for methyl paraben and six results for n-butyl paraben. Benzoic acid was assigned a SCRV of 154.55 mg/kg with a combined standard uncertainty of 0.94 mg/kg, methyl paraben was assigned a SCRV of 100.95 mg/kg with a combined standard uncertainty of 0.40 mg/kg, and n-butyl paraben was assigned a SCRV of 99.05 mg

Analysis of Umami Taste Compounds in a Fermented Corn Sauce by Means of Sensory-Guided Fractionation.

Science.gov (United States)

Charve, Joséphine; Manganiello, Sonia; Glabasnia, Arne

2018-02-28

Corn sauce, an ingredient obtained from the fermentation of enzymatically hydrolyzed corn starch and used in culinary applications to provide savory taste, was investigated in this study. The links between its sensory properties and taste compounds were assessed using a combination of analytical and sensory approaches. The analyses revealed that glutamic acid, sodium chloride, and acetic acid were the most abundant compounds, but they could not explain entirely the savory taste. The addition of other compounds, found at subthreshold concentrations (alanine, glutamyl peptides, and one Amadori compound), contributed partly to close the sensory gap between the re-engineered sample and the original product. Further chemical breakdown, by a sensory-guided fractionation approach, led to the isolation of two fractions with taste-modulating effects. Analyses by mass spectrometry and nuclear magnetic resonance showed that the fractions contained glutamyl peptides, pyroglutamic acid, glutamic acid, valine, N-formyl-glutamic acid, and N-acetyl-glutamine.

Simultaneous Determination of 8 kinds of Biogenic Amines in Soy Sauce by HPLC%高效液相色谱法同时测定酱油中的8种生物胺

Institute of Scientific and Technical Information of China (English)

邹阳; 赵谋明; 赵海锋

2012-01-01

本文建立了高效液相色谱法同时检测酱油中色胺、苯乙胺、腐胺、尸胺、组胺、酪胺、亚精胺和精胺的方法.采用5％三氯乙酸溶液为样品提取溶剂,提取液经丹璜酰氯柱前衍生30 min,最终HPLC进行定性和定量分析.本方法中8种生物胺的线性范围为1.0～50μg/mL,相关系数R2大于0.99,检出限(S/N=3)为0.075～0.3 μg/mL.在添加水平为1.00和5.00 μg/mL时,样品的平均回收率在83％-111％之间,相对标准偏差为0.43％～19.0％.本方法具有线性范围广,灵敏度和准确度高等优点,适用于酱油中生物胺的检测.采用本方法对市售10种酱油进行检测,总生物胺含量的范围为50.82～1898.17 μg/mL,其中酪胺、腐胺和苯乙胺是酱油样品中含量最多的生物胺.%An analytical method for simultaneous determination of trypatamine, phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine and spermine in soy sauce by HPLC was developed Biogenic amines in soy sauce were extracted with a mixture of 5% TCA, and then derived with dansyl chloride for 30 min, HPLC was used to qualitative and quantitative analysis. Under the optimal conditions, linear range was 1.0~50 μg/mL for biogenic amines and the correlation coefficient (R2) was greater than 0.99. The limits of detection were in the range of 0.075-0.3 μg/mL. At the spiked levels of 1.00 and 5.00 μg/mL, the average recoveries were 83%~111% with the relative standard deviations of 0.43 %~ 19%. The results showed that the proposed method has a good linearity and sensitivity which is suitable to detect biogenic amines in soy sauce. The established method has been successfully applied to determine biogenic amines in 10 commercial soy sauce samples, and the values of total biogenic amines were in the range of 50.82~1898.17 μg/mL. Tyramine, putrescin and phenylethylamine were found to be predominant amines in soy sauce samples.

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26 avr. 2016 ... Thumb trapeziometacarpal arthrosis treated with a prosthesis. Adil El Alaoui1,&, Ilyas Rabhi1. 1Service de Chirurgie Orthopédique du Centre Hospitalier de Chambéry, France. &Corresponding author: El Alaoui Adil, Service de Chirurgie Orthopédique du Centre Hospitalier de Chambéry, France. Mots clés: ...

Study of radiation in fresh tomatoes (lycopersicon esculentum Mill) and in the levels of sauce lycopene; Estudo da radiacao ionizante em tomates in natura (lycopersicum esculentum Mill) e no teor de licopeno do molho

Energy Technology Data Exchange (ETDEWEB)

Fabbri, Adriana Diaz Toni

2009-07-01

The purpose of the present study was to determine the effects of ionizing radiation in tomatoes (Lycopersicon esculentum Mill) and at the same time to evaluate the influence of irradiation on the content of lycopene in a sauce made with these fruits irradiated. For this reason tomatoes were subjected to five treatments: control, T1 (0.25 kGy), T2 (0.5 kGy), T3 (1.0 kGy) and T4 (2.0 kGy) and evaluated at 3, 6, 9, 12, 15 and 20 days after irradiation, for the following analysis: maturity, texture, color, soluble solids, pH, acidity and total mass. Measurements were made of lycopene in fresh tomatoes and sauce by open column chromatography according to the ripening of them. The results showed that only the mass was not significantly different (p> 0.05). Treatments 1 and 2 proved to be effective in delaying the maturation and in the maintenance of firm texture (p <0.05). While T4 caused chemical reactions in the structure of tomato, compelling it to mature earlier because of pectin degradation. The completion of a sauce made from tomatoes irradiated to 0.25 kGy, didn't show a significant difference (p> 0.05) when compared to control. However, it didn't indicate lycopene degradation, as the doses of 1.0 and 2.0 kGy. Thus we can conclude that low doses are effective for maintaining pH, firmness, delayed senescence, mass and, in addition to not degrading the major bioactive compound of tomato, lycopene, suggest a higher bioavailability of this one, depending on the radiation application. (author)

La dorsal NE de Tenerife: hacia un modelo del origen y evolución de los rifts de islas oceánicas

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Delcamp, A.

2009-06-01

etapa, en el Mioceno (datada en 7,26 Ma, se formó como una extensión hacia el NE del escudo central de Tenerife, donde aflora debajo del macizo plioceno de Anaga. La segunda etapa, del Plioceno (datada en 2,71 Ma, sólo ha sido alcanzada en galerías. La tercera etapa se desarrolla en el Cuaternario, con una fase de gran actividad volcánica en el periodo comprendido entre 1,0 Ma y 0,5 Ma, en que se produjeron tres colapsos laterales (Micheque, Güímar y La Orotava. Posteriormente, la actividad eruptiva se hizo más espaciada y los centros eruptivos se dispersaron. Una última fase de renovada actividad se localiza alrededor de los 30-40 ka, con varios centros eruptivos en la parte del rift cercana a la Caldera de Las Cañadas y el complejo volcánico del Teide, y otros anidados en los diferentes valles de colapso (la alineación de Taoro, en el Valle de La Orotava, datada en 27 ka, y la alineación de volcanes de Arafo, Fasnia y Siete Fuentes, de 1705 AD. La elaboración de una detallada cartografía geológica y geomagnética (utilizando las inversiones del campo magnético terrestre impresas en las lavas y la datación radioisotópica de las unidades volcanoestratigráficas y magneto-estratigráficas definidas (con 14 edades K/Ar nuevas ha permitido la reconstrucción de la historia volcánica de esta última fase de desarrollo del Rift NE y la delimitación del tiempo de ocurrencia de los sucesivos colapsos laterales. En las fases iniciales de esta etapa los centros eruptivos se agrupan apretadamente en el eje del rift y las lavas muestran consistentemente polaridad inversa (correspondiente al cron Matuyama. Los diques muestran tanto polaridad normal como inversa. Sin embargo, en las fases finales tanto las lavas como los diques tienen siempre polaridad normal, correspondiente al cron Brunhes. Algunas secciones concretas están formadas por lavas de polaridad normal, atravesadas por diques que presentan tanto polaridad normal como inversa, correspondiendo, por

Piura, Región que gestiona el Riesgo y se adapta al Cambio Climático: Experiencias Gobierno Regional Piura.

OpenAIRE

Zegarra Peralta, Augusto

2010-01-01

Piura es un espacio del país fuertemente impactado por inundaciones cada vez más recurrentes. Impactos actuales negativos del Cambio Climático en Piura: •Lluvias intensas e inusuales en la costa y sierra del Perú y Piura. •Colapso de diques de defensas ribereñas en los valles del Chira y Bajo Piura. •Inundaciones de áreas agrícolas y urbanas. •Generación y expansión de plagas y enfermedades, afectan cultivos. •Ruptura de infraestructura vial y energética,interrumpe el servic...

Vichy y Madrid : las relaciones hispano-francesas de junio de 1940 a noviembre de 1942

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Juan Avilés Farré

1989-01-01

Full Text Available El régimen que se estableció en Francia tras la derrota de junio de 1940, encabezado por un dictador militar, autoritario y conservador, presentaba evidentes analogías con el que se había impuesto en España en la guerra civil. Ambos eran fascistizantes más que fascistas y eran vistos con cierto desprecio por Hitler, quien en cierta ocasión comentó a Mussolini que la dique formada por «Action Frangaise», los reaccionarios y el clero que dominaba en Vichy, era equivalente a la que rodeaba a Franco.

Implementació d'un esquema criptogràfic per gestionar de forma segura els historials mèdics dels pacients a través d'una xarxa de comunicacions.

OpenAIRE

Sorando Pinilla, Pascual

2008-01-01

En aquest projecte final de carrera es presenta un sistema capaç de gestionar i emmagatzemar les històries mèdiques dels pacients. El sistema permetrà realitzar operacions de lectura i modificació de dades sobre els expedients mèdics de manera segura i fiable tenint en compte que els accessos a la informació s'efectuen a través d'una xarxa de comunicació. En este proyecto final de carrera se presenta un sistema capaz de gestionar y almacenar las historias médicas de los pacientes. El si...

Determination of 1,3-dichloro-2-propanol and 3-chloro-1,2-propandiol in soy sauce by headspace derivatization solid-phase microextraction combined with gas chromatography-mass spectrometry.

Science.gov (United States)

Lee, Maw-Rong; Chiu, Tzu-Chun; Dou, Jianpeng

2007-05-22

This study proposes a method for identifying 1,3-dichloro-2-propanol and 3-chloro-1,2-propandiol in aqueous matrices by using headspace on-fiber derivatization following solid-phase microextraction combined with gas chromatography-mass spectrometry. The optimized SPME experimental procedures for extracting 1,3-dichloro-2-propanol and 3-chloro-1,2-propandiol in aqueous solutions involved a 85 microm polyacrylate-coated fiber at pH 6, a sodium chloride concentration of 0.36 g mL(-1), extraction at 50 degrees C for 15 min and desorption of analytes at 260 degrees C for 3 min. Headspace derivatization was conducted in a laboratory-made design with N-methyl-N-(trimethylsilyl)-trifluoroacetamide vapor following solid-phase microextraction by using 3 microL N-methyl-N-(trimethylsilyl)-trifluoroacetamide at an oil bath temperature of 230 degrees C for 40 s. This method had good repeatability (R.S.D.s or = 0.9972) for ultrapure water and soy sauce samples that were spiked with two analytes. Detection limits were obtained at the ng mL(-1). The result demonstrated that headspace on-fiber derivatization following solid-phase microextraction was a simple, fast and accurate technique for identifying trace 1,3-dichloro-2-propanol and 3-chloro-1,2-propandiol in soy sauce.

Mouthwatering but erosive? A preliminary assessment of the acidity of a basic sauce used in many Indian dishes.

Science.gov (United States)

Ghai, Nandini; Burke, F J Trevor

2012-12-01

The aim of this study was to assess whether some types of Indian cuisine may contain erosive components. Indian dishes were prepared by a previously published method and their pH measured using a pH probe. The results indicated: (i) that some components of Indian cooking, such as tomatoes and red chilli powder, had the potential to erode enamel; (ii) that the pH of some foods was reduced with increasing temperature; and (iii) that all the basic masalas made and tested had a pH of less than 4.5. Within the limitations of the study, it may be concluded that the basic sauce/masala used in north Indian dishes may have erosive potential. This information could be considered useful when advising patients who eat Indian curries about causes of acid erosion of their teeth.

POLVO DE LA SEMILLA Cassia fistula COMO COAGULANTE NATURAL EN EL TRATAMIENTO DE AGUA CRUDA

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LUIS GUZMÁN C

Full Text Available Los extractos naturales de plantas se han usado para la purificación de agua por muchos siglos. La mayoría de estos se derivan de semillas, hojas, cortezas o savia, raíces y frutos de árboles y plantas. En este trabajo se estudió la utilización del polvo de la semilla de la Cassia fístula como coagulante natural, estableciendo su dosis óptima mediante la prueba de jarras y determinando los parámetros de color, turbidez, alcalinidad total y dureza total, utilizando agua del Canal del Dique. La dosis óptima del coagulante encontrada está entre 15-25 mg/L, obteniendo valores finales de turbidez y color de 6 NTU y 25 UC respectivamente. Los valores de pH y alcalinidad total no presentaron mayores variaciones. Los valores de los parámetros turbidez y color al igual que el pH, alcalinidad total y dureza total se encuentran cerca de los estándares establecidos por la norma colombiana que garantizan la calidad del agua para consumo humano; demostrando la potencialidad de uso de este coagulante natural como coagulante primario en tratamiento de aguas crudas.

Structures of Two Yellow Dyes Found in Cucumbers Pickled in Soy Sauce Colored with Tartrazine (Y4).

Science.gov (United States)

Ogawa, Asamoe; Shindo, Tetsuya; Kyoko, Hitomi; Sadamasu, Yuki; Sakamaki, Narue; Uematsu, Yoko; Monma, Kimio

2017-01-01

Two yellow dyes, together with tartrazine (Y4), were found in cucumbers pickled in soy sauce, for which the use of tartrazine is permitted, by TLC, LC-DAD, and LC-MS. The retention times on LC chromatograms and the maximum absorbance wavelengths measured by LC-DAD of the two dyes were different from those of tartrazine. Mass spectra of the dyes indicated that these dyes lacked one sulfonyl group of tartrazine. The presence of two less sulfonated dyes in tartrazine has been reported. Hence, the two less sulfonated dyes were synthesized. The two dyes found in cucumbers were compared with the synthesized dyes by LC-DAD and LC-MS. Since the retention times of the dyes in cucumbers on the LC chromatograms, as well as their LC-DAD spectra and mass spectra, were found to be identical with those of the synthesized dyes, we concluded these dyes are the less sulfonated subsidiary dyes of tartrazine.

Tentative Identification of Volatile Flavor Compounds in Commercial Budu, a Malaysian Fish Sauce, Using GC-MS

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Yazid Abdul Manap

2012-05-01

Full Text Available Budu is a famous Malaysian fish sauce, usually used as seasoning and condiment in cooking. Budu is produced by mixing fish and salt at certain ratio followed by fermentation for six months in closed tanks. In this study, four commercial brands of Budu were analyzed for their chemical properties (pH, salt content and volatile compounds. The pH of Budu samples ranged from 4.50–4.92, while the salt (NaCl content ranged between 11.80% and 22.50% (w/v. For tentative identification of volatile flavor compounds in Budu, two GC columns have been used, DB-WAX and HP-5MS. A total of 44 volatile compounds have been detected and 16 were common for both columns. 3-Methyl-1-butanol, 2-methylbutanal, 3-methylbutanal, dimethyl disulfide, 3-(methylthio-propanal, 3-methylbutanoic acid and benzaldehye have been identified as the aroma-active compounds in Budu due to their lower threshold values.

Pórfiro granítico Mojotoro (Salta): ¿Una cúpula intrusiva o un dique en el ciclo pampeano?

OpenAIRE

A.J. Toselli; R.N. Alonso

2005-01-01

El pórfiro granítico Mojotoro, constituye la cúpula de un plutón epizonal, emplazado en un área geológica bien conocida, de la Formación Puncoviscana, en las inmediaciones de la ciudad de Salta (24º47´44,9"S - 65º21´35,9"W, 1.304 m s.n.m.). Sin bien se carece de determinaciones geocronológicas, los caracteres geológicos regionales y situación estratigráfica de no alcanzar los niveles del Grupo Mesón, sugieren edades pampeanas, correspondientes a la orogenia tilcárica. Los caracteres petrográf...

Properties of a Bacteriocin Produced by Bacillus subtilis EMD4 Isolated from Ganjang (Soy Sauce).

Science.gov (United States)

Liu, Xiaoming; Lee, Jae Yong; Jeong, Seon-Ju; Cho, Kye Man; Kim, Gyoung Min; Shin, Jung-Hye; Kim, Jong-Sang; Kim, Jeong Hwan

2015-09-01

A Bacillus species, EMD4, with strong antibacterial activity was isolated from ganjang (soy sauce) and identified as B. subtilis. B. subtilis EMD4 strongly inhibited the growth of B. cereus ATCC14579 and B. thuringiensis ATCC33679. The antibacterial activity was stable at pH 3-9 but inactive at pH 10 and above. The activity was fully retained after 15 min at 80°C but reduced by 50% after 15 min at 90°C. The activity was completely destroyed by proteinase K and protease treatment, indicating its proteinaceous nature. The bacteriocin (BacEMD4) was partially purified from culture supernatant by ammonium sulfate precipitation, and QSepharose and Sephadex G-50 column chromatographies. The specific activity was increased from 769.2 AU/mg protein to 8,347.8 AU/mg protein and the final yield was 12.6%. The size of BacEMD4 was determined to be 3.5 kDa by Tricine SDS-PAGE. The N-terminal amino acid sequence was similar with that of Subtilosin A. Nucleotide sequencing of the cloned gene confirmed that BacEMD4 was Subtilosin A. BacEMD4 showed bactericidal activity against B. cereus ATCC14579.

3-MCPD in food other than soy sauce or hydrolysed vegetable protein (HVP).

Science.gov (United States)

Baer, Ines; de la Calle, Beatriz; Taylor, Philip

2010-01-01

This review gives an overview of current knowledge about 3-monochloropropane-1,2-diol (3-MCPD) formation and detection. Although 3-MCPD is often mentioned with regard to soy sauce and acid-hydrolysed vegetable protein (HVP), and much research has been done in that area, the emphasis here is placed on other foods. This contaminant can be found in a great variety of foodstuffs and is difficult to avoid in our daily nutrition. Despite its low concentration in most foods, its carcinogenic properties are of general concern. Its formation is a multivariate problem influenced by factors such as heat, moisture and sugar/lipid content, depending on the type of food and respective processing employed. Understanding the formation of this contaminant in food is fundamental to not only preventing or reducing it, but also developing efficient analytical methods of detecting it. Considering the differences between 3-MCPD-containing foods, and the need to test for the contaminant at different levels of food processing, one would expect a variety of analytical approaches. In this review, an attempt is made to provide an up-to-date list of available analytical methods and to highlight the differences among these techniques. Finally, the emergence of 3-MCPD esters and analytical techniques for them are also discussed here, although they are not the main focus of this review.

Social marketing improved the consumption of iron-fortified soy sauce among women in China.

Science.gov (United States)

Sun, Xinying; Guo, Yan; Wang, Sisun; Sun, Jing

2007-01-01

To test the feasibility and effectiveness of social marketing on the improvement of women's knowledge, attitudes, and behaviors regarding iron-fortified soy sauce (FeSS). A community-based intervention was conducted among 4 groups, experimental rural (E(R)), control rural (C(R)), experimental urban (E(U)), and control urban (C(U)). Urban and rural areas in Guizhou province, China. Women 19 to 70 years old (n = 193 in rural areas and n = 179 in urban areas). A mass-media campaign to promote use of FeSS was conducted throughout Guizhou province. In the intervention areas, social marketing strategies using integrated 6 Ps (product, price, place, promotion, policy, and partnership) were implemented from December 2004 to February 2006. Knowledge of FeSS; benefits, barriers, and intention to purchase; availability of FeSS; behaviors regarding purchase and use of FeSS. Analysis of covariance, paired T test and cross-tabulations were used. The alpha level was set at .05. Compared with the baseline, perceived benefits of FeSS, barriers (BARRI) and intention to buy (INTEN) significantly improved within both experimental groups (P marketing of FeSS is feasible and effective to improve knowledge, perception (perceived benefits and overcoming barriers), intention to purchase, and consumption of FeSS among women in Guizhou, China.

Simultaneous Analysis of 3-MCPD and 1,3-DCP in Asian Style Sauces Using QuEChERS Extraction and Gas Chromatography���Triple Quadrupole Mass Spectrometry

OpenAIRE

Genualdi, Susan; Nyman, Patricia; DeJager, Lowri

2017-01-01

Acid hydrolyzed vegetable protein (aHVP) is used for flavoring a wide variety of foods and also in the production of nonfermented soy sauce. During the production of aHVP, chloropropanols including 3-monochloropropane-1,2-diol (3-MCPD) and 1,3 dichloropropane-2-ol (1,3-DCP) can be formed through the reaction of the hydrochloric acid catalyst and residual fat and the reaction of 3-MCPD with acetic acid, respectively. 3-MCPD is a carcinogen, and 1,3-DCP has been classified as a genotoxic carcin...

Los niños y los videojuegos

OpenAIRE

Orrego Gaviria, Jaime; Fundación Valle de Lili

2007-01-01

Los niños y los videojuegos / Efectos perjudiciales de la utilización de los videojuegos por los niños y adolescentes/ Efectos benéficos de la de la utilización de los videojuegos por los niños y adolescentes/ Recomendaciones para favorecer el uso adecuado/ Sistema de clasificación de los videojuegos

Anti-bacteria effect of active ingredients of siraitia grosvenorii on the spoilage bacteria isolated from sauced pork head meat

Science.gov (United States)

Li, X.; Xu, L. Y.; Cui, Y. Q.; Pang, M. X.; Wang, F.; Qi, J. H.

2018-01-01

Extraction and anti-bacteria effect of active ingredients of Siraitia grosvenorii were studied in this paper. Extraction combined with ultrasonic was adopted. The optimum extraction condition was determined by single factor test; the anti-bacteria effect of active ingredients and minimum inhibitory concentration (MIC) were valued by Oxford-cup method. The results indicated that optimum extraction condition of active ingredients extracted from Siraitia grosvenorii were described as follows: ethanol concentrations of sixty-five percent and twenty minutes with ultrasonic assisted extraction; the active ingredients of Siraitia grosvenorii had anti-bacteria effect on Staphylococcus epidermidis, Proteus vulgaris, Bacillus sp, Serratia sp and MIC was 0.125g/mL, 0.0625g/mL, 0.125g/mL and 0.125g/mL. The active constituent of Siraitia grosvenorii has obvious anti-bacteria effect on the spoilage bacteria isolated from Sauced pork head meat and can be used as a new natural food preservation to prolong the shelf-life of Low-temperature meat products.

Representación social de "los argentinos", "los españoles", "los latinoamericanos" y "los europeos" en estudiantes universitarios argentinos

OpenAIRE

Néstor Daniel Roselli

2000-01-01

El objetivo de la investigación es descriptivo: producir una caracterización de cómo los estudiantes universitarios argentinos definen subjetivamente a los referidos grupos nacionales ("los "los argentinos", "los españoles" y supranacionales, "los latinoamericanos" y "los europeos"). Sin embargo, no esun mero estudio de estereotipos nacionales. La originalidad consiste en el encuadre metodológico, propio de análisis de las representaciones sociales. Se basa en un análisis estadístico d...

The Effects of Storage Conditions on Lycopene Content and Color of Tomato Hot Pot Sauce

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He Li

2018-01-01

Full Text Available Tomato hot pot sauce (THPS at different storage temperatures (0, 25, and 37°C and with two kinds of packaging for 120 days was investigated in this study. High performance liquid chromatography was employed for detecting lycopene and 5-hydroxymethylfurfural (HMF. The changes of lycopene and HMF during storage were regressed with kinetic equation of both zero-order and first-order models, and the latter fitted better. The kinetic equation constant (k value of lycopene or HMF at 37°C was higher than that at 25°C. The k value of lycopene of PET/PE (P1 packaged THPS was 1.60 times of that of PET/Al/EAA/PE (P2 packaged at 37°C, while it was 2.12 times at 25°C. The k value of HMF of P1 packaged THPS was 1.69 times of that of P2 packaged at 37°C, while it was 1.01 times at 25°C. Significant correlations between color index of L⁎, a⁎, and a⁎/b⁎ and lycopene or HMF were found at storage temperature. Browning color was attributed to both Maillard reaction and degradation of lycopene. In conclusion, lower storage temperature and stronger oxygen barrier property of package could maintain color stability and extend shelf life.

El impacto del liderazgo en los resultados de los estudiantes: Un análisis de los efectos diferenciales de los tipos de liderazgo

OpenAIRE

Robinson, Viviane M. J.; Lloyd, Claire A.; Rowe, Kenneth J.

2014-01-01

El propósito de este estudio fue examinar el impacto relativo de los diferentes tipos de liderazgo en los resultados académicos y no académicos de los estudiantes. La metodología consistió en el análisis de los resultados de 27 estudios publicados sobre la relación entre liderazgo y resultados de los estudiantes. El primer meta-análisis, que incluyó 22 de los 27 estudios, implicó una comparación de los efectos de la transformación y liderazgo instructivo en los resultados de los estudiantes. ...

Los indios y los empedrados sotaquireños

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Edwin Giovanni Quesada-Cárdenas

2016-09-01

Full Text Available Este artículo de investigación describe la preparación de los platos culinarios tradicionales del municipio de Sotaquirá (Boyacá, que hacen parte de los saberes ancestrales que han prevalecido generacionalmente en los habitantes del municipio; ya que caracterizan la identidad sotaquireña. También se exponen algunos elementos sobre la gestión de la administración municipal (2012-2015 para promover la permanencia y reconocimiento de estos saberes como patrimonio cultural. El contenido del artículo es el resultado de la investigación “Identidad campesina en torno a los oficios tradicionales en el municipio de Sotaquirá (2013-2015”; que tuvo como fin describir las costumbres culturales en torno a los oficios tradicionales, que configuran la identidad campesina de los habitantes del municipio de Sotaquirá. El enfoque metodológico fue cualitativo desde la corriente socio-critica; se usaron la entrevista y la observación participante para reconocer la importancia de los platos que se configuran como aspectos fundamentales de la identidad de los sotaquireños. Se destaca que este trabajo logró generar espacios de reflexión con los entrevistados respecto de los oficios tradicionales culinarios del municipio en torno al reconocimiento del valor de los platos como patrimonio cultural y las particularidades del plato de acuerdo con los contextos familiares.

Motivaciones de los Consumidores para Asistir a los Mercados de los Agricultores de Utah

OpenAIRE

Curtis, Kynda; Gumirakiza, J. Dominique

2014-01-01

Los mercados de los agricultores (FM por sus siglas en inglés) ofrecen oportunidades a los agricultores locales y pequeñas empresas para vender directamente a los consumidores, incrementar su base de clientes, así como probar nuevos productos y estrategias de precios.

Populus (Salicaceae plantations

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Gonzalo M. Romano

2013-01-01

Full Text Available Aunque los cultivos forestales son comunidades artificiales, modifican condiciones ambientales que pueden alterar la diversidad fúngica nativa. Se estudiaron los efectos del manejo forestal de una plantación de sauces (Salix y álamos (Populus sobre la biodiversidad de Agaromycetes durante un año en una isla del Delta del Paraná, Argentina. Se midieron el peso seco y el número de basidiomas. Se identificaron 28 especies pertenecientes a los Agaricomycetes: 26 especies de Agaricales, una de Polyporales y una de Russulales. Nuestros resultados sugieren que el manejo forestal de dicha plantación no afecta la abundancia ni la diversidad de basidiomas de Agaricomycetes.

La comunicación colectiva y el desarrollo cultural en algunas áreas Colombianas

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Lillyam Bustamante

2015-05-01

Full Text Available Los resultados obtenidos en las investigaciones realizadas arrojan los siguientes datos: en la investigación sobre difusión de innovaciones realizada en Saucío, vecindario campesino del Norte de Bogotá compuesto por 71 familias, donde el analfabetismo llega al 42%, se encontró que hay falta de medios de comunicación colectiva, bajo nivel económico y muy pequeñas propiedades. En la encuesta efectuada se estudia la forma en que los campesinos han adoptado sus nuevas prácticas agrícolas, a saber: abonos químicos, fumigadores, el alimento "finca" para animales, el fungicida "manzate", la vacuna contra el cólera y la papa "monserrate".

Estructura de la comunidad de macroinvertebrados del arroyo Achiras (Córdoba, Argentina: análisis previo a la construcción de una presa

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Cristina Mabel Gualdoni

2012-06-01

Full Text Available La regulación de ríos y arroyos mediante diques modifica parámetros que influyen directamente sobre la biota. En la cuenca endorreica Achiras-del Gato ha finalizado recientemente la construcción de una presa de mediana envergadura que alterará las características limnológicas del sistema y la estructura de las comunidades bentónicas. Este estudio aporta los primeros registros del macrobentos de este sistema lótico y analiza la variación espacio-temporal de la estructura de la comunidad en tramos pedemontanos del arroyo Achiras. Durante un año, antes de la construcción de la presa, se colectaron muestras de zoobentos y se registraron variables abióticas en correderas y rabiones de dos sitios del arroyo, uno situado río arriba del área del dique y otro aguas abajo de la misma. Para cada sitio, hábitat y estación del año se determinó abundancia, frecuencia, riqueza taxonómica, Índice de Shannon y equidad, y se analizaron mediante ANOVA de una y tres vías. Los atributos de las comunidades de referencia se complementaron con la determinación de taxa exclusivos e indicadores y detectores ecológicos. En el primer sitio se registraron 73 taxa, Simulium fue más abundante y Leptohyphes eximius Eaton, 1882, más frecuente. En el segundo se hallaron 75 taxa, Caenis fue más abundante y Cricotopus sp. 3 más frecuente. La abundancia y la riqueza fueron significativamente mayores en primavera, y la diversidad en rabiones de invierno. Se determinó que los atributos de la comunidad estuvieron afectados por la época de muestreo. El arroyo Achiras posee un régimen hídrico freático-pluvial, con caudales bajos en invierno y altos en verano, por lo que se esperan cambios en la biota nativa y la integridad del sistema en respuesta a la reducción de la variabilidad hidráulica cuando el funcionamiento de la presa altere el caudal natural.

Los Neutrinos Los Neutrinos

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Julián Félix

2012-02-01

Full Text Available From all the proposals to understand the structure of matter, and the way the natural world is conformed, the one about neutrinos is the most enigmatic, abstract, and foreign to immediate experience; however, this is the one that has delved more deeply over the nearly eighty years since it was formulated by Wolfgang Pauli –in 1930- as a radical proposition to understand nucleon decay, and the decay of other particles, without the violation of the principle of conservation of energy and momentum at subatomic level. This proposition has evolved through the years, and from Pauli’s original idea only the basic elements remain.This article contains the tale of the hypothesis of neutrinos, its early history, its evolution up to present day, and the efforts done nowadays to study them. In summary, this is the physics of neutrinos. De todas las propuestas para entender la estructura de la materia, y la conformación del mundo natural, los neutrinos es la más enigmática, abstracta, y ajena a la experiencia inmediata; sin embargo, es la que más hondo ha ido calando a lo largo de los ya casi ochenta años de haber sido formulada por Wolfgang Pauli –en el año 1930- como una medida radical para entender el decaimiento de los nucleones, y otras partículas, sin que se violara el principio de la conservación de la energía y del momento a nivel subatómico. La propuesta ha evolucionado a lo largo de los años, y de la idea original de Pauli ya sólo lo básico permanece. En este artículo está el relato de la hipótesis de los neutrinos, su historia primera, su evolución hasta el presente, los esfuerzos que en la actualidad se realizan para estudiarlos. En breve, ésta es la física de los neutrinos.

Blast-cooling of beef-in-sauce catering meals: numerical results based on a dynamic zero-order model

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Jose A. Rabi

2014-10-01

Full Text Available Beef-in-sauce catering meals under blast-cooling have been investigated in a research project which aims at quantitative HACCP (hazard analysis critical control point. In view of its prospective coupling to a predictive microbiology model proposed in the project, zero-order spatial dependence has proved to suitably predict meal temperatures in response to temperature variations in the cooling air. This approach has modelled heat transfer rates via the a priori unknown convective coefficient hc which is allowed to vary due to uncertainty and variability in the actual modus operandi of the chosen case study hospital kitchen. Implemented in MS Excel®, the numerical procedure has successfully combined the 4th order Runge-Kutta method, to solve the governing equation, with non-linear optimization, via the built-in Solver, to determine the coefficient hc. In this work, the coefficient hc was assessed for 119 distinct recently-cooked meal samples whose temperature-time profiles were recorded in situ after 17 technical visits to the hospital kitchen over a year. The average value and standard deviation results were hc = 12.0 ± 4.1 W m-2 K-1, whilst the lowest values (associated with the worst cooling scenarios were about hc » 6.0 W m-2 K-1.

Argentinean peanut sauce similar to mayonnaise: chemical, nutritional and sensorial aspects

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Guzmán, Carlos A.

2003-03-01

Full Text Available The purpose of this study was to prepare a dressing using blanched Argentinian peanuts, that looks like mayonnaise and that has a patterns of a healthy nourishment. The general composition of the product, as well as the fatty acid composition and stability to oxidation were determined and compared to standard commercial mayonnaise and sunflower oil. A consumer test was performed on the product. The results showed a better nutritional quality of the peanut mayonnaise, due to a lower fat and caloric contents and a higher mono-unsaturated proportion of fatty acids than the other dressings. This product contains fiber and vitamin E, it lacks cholesterol and is low in sodium. The stability to lipid oxidation was similar to that of standard commercial mayonnaise and sunflower oil. Concerning sensorial aspects, the product was well accepted by 71.7 % of the consumer panelists. It responds to healthy-food guidelines and can be used for various purposes.La propuesta de este estudio fue preparar un aderezo usando maní blanchado (pelado argentino, que tenga un aspecto similar a la mayonesa y que tenga características de un alimento sano. La composición porcentual, los ácidos grasos y la estabilidad oxidativa del producto fueron determinadas y comparadas con mayonesa comercial y aceite de girasol. Además un test de aceptabilidad fue realizado sobre dicho producto. Los resultados mostraron mejores cualidades nutricionales en la mayonesa de maní debido a que tiene un menor contenido calórico y graso y una mayor proporción de ácidos grasos monoinsaturados que los otros aderezos. Este producto contiene fibras y vitamina E, carece de colesterol y tiene baja concentración de sodio. La estabilidad oxidativa de los lípidos fue similar a la de la mayonesa comercial y al aceite de girasol. Respecto a sus propiedades sensoriales, la mayonesa de maní fue considerada aceptable por el 71,7 % de los consumidores. Este producto responde a las caracter

Fluvial fluxes from the Magdalena River into Cartagena Bay, Caribbean Colombia: Trends, future scenarios, and connections with upstream human impacts

Science.gov (United States)

Restrepo, Juan D.; Escobar, Rogger; Tosic, Marko

2018-02-01

Fluxes of continental runoff and sediments as well as downstream deposition of eroded soils have severely altered the structure and function of fluvial and deltaic-estuarine ecosystems. The Magdalena River, the main contributor of continental fluxes into the Caribbean Sea, delivers important amounts of water and sediments into Cartagena Bay, a major estuarine system in northern Colombia. Until now, trends in fluvial fluxes into the bay, as well as the relationship between these tendencies in fluvial inputs and associated upstream changes in the Magdalena catchment, have not been studied. Here we explore the interannual trends of water discharge and sediment load flowing from the Magdalena River-Canal del Dique system into Cartagena Bay during the last three decades, forecast future scenarios of fluxes into the bay, and discuss possible connections between observed trends in fluvial inputs and trends in human intervention in the Magdalena River basin. Significant upward trends in annual runoff and sediment load during the mid-1980s, 1990s, and post-2000 are observed in the Magdalena and in the Canal del Dique flowing into Cartagena Bay. During the last decade, Magdalena streamflow and sediment load experienced increases of 24% and 33%, respectively, compared to the pre-2000 year period. Meanwhile, the Canal del Dique witnessed increases in water discharge and sediment load of 28% and 48%, respectively. During 26 y of monitoring, the Canal del Dique has discharged 177 Mt of sediment to the coastal zone, of which 52 Mt was discharged into Cartagena Bay. Currently, the Canal drains 6.5% and transports 5.1% of the Magdalena water discharge and sediment load. By 2020, water discharge and sediment flux from the Canal del Dique flowing to the coastal zone will witness increments of 164% and 260%, respectively. Consequently, sediment fluxes into Cartagena Bay will witness increments as high as 8.2 Mt y- 1 or 317%. Further analyses of upstream sediment load series for 21

Petrogénesis del plutón monzogranítico peralumínico de Santa Eufemia (Batolito de los Pedroches, Córdoba

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Fenoll Hach-Alí, P.

1989-04-01

ático está constituido por tres tipos plutónicos mayoritarios: granodioritas biotíticas± anfíbol, monzogranitos biotítico-cordieríticos porfídicos y leucogranitos cordieríticos de tendencia aplítica. El plutón de Santa Eufemia está formado por monzogranitos porfídicos y leucogranitos, ambos con cordierita. Los monzogranitos presentan distintos tipos de enclaves, siendo los más comunes los enclaves monzograníticos porfídicos de grano fino y los enclaves con biotita-plagioclasa-cordierita. El análisis petrográfico, estructural y geoquímico de elementos mayores y trazas parece descartar una relación genética entre las granodioritas biotíticas±anfíbol y los monzogranitos, y permite considerar al plutón como el resultado de una historia evolutiva compleja de un magma monzogranítico, producto de la fusión parcial de una fuente metasedimentaria, cuya heterogeneidad composicional proviene de la mezcla de un fundido no mínimo y material restítico reequilibrado (restitas secundarias durante la evolución ortomagmática del mismo. El producto final de esta evolución es la segregación de un fundido residual saturado en fluidos en el nivel de intrusión actual, emplazándose masas y diques de leucogranitos y exsolviéndose una fase fluida en condiciones supercríticas, relacionada con la recristalización tardimagmática de algunas fases minerales (moscovita, albita, cuarzo, turmalina, topacio, la removilización de ciertos elementos incompatibles (Rb, Cs, Li, Be, Sn, Nb por interacciones roca-fluido y la formación de venas periplutónicas de wolframita-arsenopirita-cuarzo.

Aspergillus Associated with Meju, a Fermented Soybean Starting Material for Traditional Soy Sauce and Soybean Paste in Korea.

Science.gov (United States)

Hong, Seung-Beom; Kim, Dae-Ho; Samson, Robert A

2015-09-01

Aspergillus is an important fungal genus used for the fermentation of Asian foods; this genus is referred to as koji mold in Japan and China. A. oryzae, A. sojae, and A. tamari are used in the production of miso and shoyu in Japan, but a comprehensive taxonomic study of Aspergillus isolated from Meju, a fermented soybean starting material for traditional soy sauce and soybean paste in Korea, has not been conducted. In this study, various Aspergillus species were isolated during a study of the mycobiota of Meju, and the aspergilli were identified based on phenotypic characteristics and sequencing of the β-tubulin gene. Most strains of Aspergillus were found to belong to the following sections: Aspergillus (n = 220), Flavi (n = 213), and Nigri (n = 54). The most commonly identified species were A. oryzae (n = 183), A. pseudoglaucus (Eurotium repens) (n = 81), A. chevalieri (E. chevalieri) (n = 62), A. montevidensis (E. amstelodami) (n = 34), A. niger (n = 21), A. tamari (n = 15), A. ruber (E. rubrum) (n = 15), A. proliferans (n = 14), and A. luchuensis (n = 14); 25 species were identified from 533 Aspergillus strains. Aspergillus strains were mainly found during the high temperature fermentation period in the later steps of Meju fermentation.

A contribution to the findings on Hispania Ulterior's coastal societies during the republican and Julio-Claudian period. The log δ in the Tituli Picti of the salsamentum amphorae of Castra Praetoria | Aportación al conocimiento de la sociedad de la costa de la Ulterior en época republicana y Julio-Claudia. El registro ? en los Tituli Picti de las ánforas salsarias de Castra Praetoria

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Lázaro Lagóstena Barrios

2005-12-01

Full Text Available The analysis of several inscriptions preserved on Baetican amphorae of salted fish and fish sauce, which came from the find documented by Dressel in pits of Castra Praetoria, provides an insight into the composition and function of certain sectors of society on the Baetican coast in the first half of the 1st century A.D., and their Republican precedents. The onomastic elements analyzed are characterized by being connected to an activity that was very important for the communities of that time and place: producing and selling processed seafood. | El análisis de ciertos registros epigráficos conservados sobre ánforas béticas de salazones, procedentes del depósito documentado por Dressel en los fosos de los Castra Praetoria, nos permite plantear algunas reflexiones relativas a la composición y función de determinados sectores de la sociedad del litoral bético en la primera mitad del siglo I d.C. y sus precedentes republicanos. Los elementos onomásticos que se analizan tienen la particularidad de hallarse conectados a una actividad de gran importancia en las comunidades de esa época y espacio: la producción y el comercio de alimentos derivados del mar.

Los salesianos y los shuar construyendo la identidad cultural

OpenAIRE

Gnerre, Maurizio

2012-01-01

En el tema de las relaciones entre misioneros salesianos y el pueblo shuar existen, para los lectores interesados, algunas valiosas contribuciones de autores que conocieron y conocen muy bien, no solo la historia del vicariato Aposto?lico de Me?ndez y Gualaquiza, sino tambie?n el contexto histo?rico ma?s amplio en que se desarrollo? la actuacio?n de los salesianos entre los shuar, y en los u?ltimos cuarenta an?os tambie?n entre los achuar, en la Amazoni?a ecuatoriana.

Petrologia do Gabro José Fernandes e sua relação temporal com o magmatismo mesozoico toleítico e alcalino no arco de Ponta Grossa 

OpenAIRE

Vidyã Vieira de Almeida

2016-01-01

O Gabro José Fernandes é um corpo com cerca de 3 km², representante do magmatismo alcalino da Província Magmática Paraná-Etendeka na região do Arco de Ponta Grossa. A intrusão está encaixada em rochas metassedimentares proterozoicas do Grupo Votuverava e apresenta considerável variedade litológica definida por rochas gabróicas, em parte cumuláticas, cortadas por diques alcalinos. A intrusão foi datada em 134.93±0.16 Ma pelo método U-Pb TIMS em zircão. Um dique de basalto com alto TiP-Sr apres...

Los juicios de Cicerón sobre los Graco

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Gregorio HINOJO ANDRÉS

2010-02-01

Full Text Available De los movimientos sociales y políticos de la Antigüedad es probablemente el de los hermanos Graco el que ha suscitado mayor interés y atracción en los tiempos modernos, como acredita una densa y copiosa bibliografía. Algunos autores e investigadores interpretan el movimiento de los Graco como un conjunto de medidas y reformas tendentes a recomponer el ejército romano y la base de propietarios de donde extraer los futuros soldados, sin asignarles ningún tipo de contenido social y de reforma de las estructuras agrarias y de la propiedad de la tierra; un grupo mucho mayor piensa que el contenido social, los ideales humanísticos y una búsqueda de la justicia y de la equidad fueron los objetivos de las medidas de los dos tribunos, aunque discrepan estos autores en el contenido y alcance de estas medidas, ya que para uno era una simple reforma, mientras que otros hablan de una verdadera revolución. Hay, sin embargo, un rasgo común en la historiografía moderna y es la simpatía y valoración positiva con la que se describe y se juzga este movimiento, pese a la diversa ideología de los estudiosos.

Los árboles

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Jaime Paredes Pardo

1964-09-01

Full Text Available Los árboles son hijos del viento que transporta las semillas. En los valles anda de prisa, tanto que a veces alcanza a los trenes y a la melena de los caballos que espanta la algarabía de los pasajeros. Como los trenes, el viento tiene una frente de humo. De niebla como las montañas. ¿Pensará el viento?

Los pasivos mineros ambientales y los conflictos sociales en Hualgayoc

OpenAIRE

Pinto Herrera, Honori

2014-01-01

El trabajo trata sobre los pasivos ambientales mineros (PAM) y los conflictos sociales de Hualgayoc (Cajamarca), cuya atención ha sido considerada prioritaria por el Ministerio de Energía y Minas (MEM). Contiene número de PAM, una descripción histórica de este centro minero, una breve cronología que presenta los esfuerzos del MEM y FONAM para lograr la remediación de los PAM, finalmente se exponen los hechos estructurales y coyunturales que impiden la remediación cabal de los PAM en Hualgayoc...

An Analysis of the Naval Postgraduate School’s Commissioned Officers’ and Faculty Club Accounting System

Science.gov (United States)

1988-06-01

cheese, vinaigarette) VEGETABLES Buttered Carrots Peas w/Mushrooms Green Beans Almondine Mixed Vegetables Corn w/Pimentos *Broccoli w/ Hollandaise Sauce ...PRAWNS W/COCKTAIL SAUCE $14.75 GRILLED HALIBUT STEAK 11.25 (lemon hollandaise sauce ) HERB BAKED ICELANDIC COD 8.90 (bechemel sauce ) SHRIMP CURRY ON A BED...Meatballs Fruit Boat Vegetable Tray w/Dip 3.10 Chicken Nuggets w/ Sauce Dip Cheeseboard w/Crackers Deviled Eggs 2. Chicken (or) Seafood Carolines

Estereotipos de género en los presentadores de los informativos

OpenAIRE

Teruel Centeno, Ana

2016-01-01

En base a la relevancia que los presentadores de informativos tienen en el medio y en la audiencia, este trabajo estudia los estereotipos de género en los presentadores de los espacios informativos de TV de las principales cadenas españolas. Se analizan sus características físicas, estilismo y también la comunicación no verbal. Los resultados muestran los estereotipos de género actuales y sus diferencias con los estereotipos existentes en la comunicación publicitaria.

Los Cactos

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García Paredes Antonio

1942-12-01

Full Text Available El Cacto Cactus es uno de los géneros de plantas de la familia de las Cacteas Nopaleas que contiene muchas especies y variedades todas de formas extrañas, propias de la América intertropical y que habitan en los climas fríos y templados, en terrenos secos y estériles, desde el norte de Méjico hasta la Patagonia. Algunos cactos se cultivan por sus frutos que son sanosy sabrosos, otros como plantas ornamentales en los parques y jardines, otros como auxiliares para la industria, como los nopales en los que se cría la Cochinilla, insecto de la familia de los Hemípteros que produce la laca o carmín, materia colorante indispensable en la pintura al óleo y la acuarela, y por último, hoy están en moda y se cultivan con esmero una gran variedad de diminutos cactos exóticosque se mantienen sobre arena húmeda en pequeñas maceteras de porcelana, en los lugares más visibles de las habitaciones.

Derechos de los animales, deberes de los humanos

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López de la Vieja, María Teresa

2005-06-01

Full Text Available Applied Ethics usually refers to human beings, to their practical problems and to their interests. However, the sphere of ethical issues has expanded during the last years. In spite of the fact that the moral point of view is still grounded on anthropocentrism, the environment and living beings are now the aim object of some moral concern. Justice, as a moral principle, could expand itself, as well, in order to include nonhuman beings: their interest and their welfare. Prom a moderate anthropocentric standpoint, this article defends an asymmetrical moral concern. Indeed, we could understand animal' s rights only as a result of human duties towards the own species. This essay claims for direct duties to future generations of humans, and for indirect duties to nonhUman. Therefore, justice between species would enlarge justice between generations.

La Ética aplicada se suele referir a los problemas prácticos e intereses de los seres humanos. Sin embargo, las cuestiones éticas se han ido ampliando en los últimos años. A pesar de que el punto de vista moral sigue anclado en un enfoque antropocéntrico, el medio ambiente y los seres vivos son ahora objeto de alguna consideración moral. La justicia, como principio moral, puede ampliarse también hasta incluir a los no humanos, sus intereses y su bienestar. Desde un enfoque antropocéntrico moderado, el artículo defiende en este tema una consideración moral asimétrica; pues sólo podemos entender los derechos de los animales como resultado de los deberes de los humanos hacia la propia especie. Son deberes directos hacia las generaciones futuras de humanos, deberes indirectos hacia los no humanos. Por tanto, la justicia entre especies amplía la idea de justicia entre generaciones.

Los arquetipos de los MCM: héroes y antíhéroes de los niños

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OLIVIA VELARDE

1992-01-01

Full Text Available La presente investigación se ha llevado a cabo desde un enfoque que toma en cuenta la interdependencia entre los factores sociales, comunicativos y cognitivos en los procesos de enculturización infantil. La autora analiza las correspondencias existentes entre el uso de los MCM y las representaciones que los niños construyen sobre sí mismos y sobre el mundo que les rodea. Sobre la base de elementos de naturaleza tan heterogénea como los héroes de los relatos en los MCM, se muestra que el laborioso trabajo cognitivo realizado por los niños cuando definen la identidad y el comportamiento de los héroes sirve, sobre todo, para la autoafirmación del rol sexual; y que el trabajo no menos laborioso que llevan a cabo cuando definen qué puede ser imitado y no imitado de los personajes de los MCM y cuál es la importancia social de éstos sirve, sobre todo, para definir el rol de clase.

Los riesgos de los adolescentes en Internet: los menores como actores y víctimas de los peligros de Internet

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B Catalina García

2014-07-01

Full Text Available Introducción: El uso intensivo de los adolescentes de Internet eleva la preocupación por los riesgos online. Metodología: Elaboración de un diagnóstico de riesgos a los que están sometidos los adolescentes españoles en Internet, atendiendo a la influencia de las variables de edad, sexo y titularidad del centro al que asisten. Sobre una encuesta nacional representativa realizada a 2.077 adolescentes, se analizan los riesgos en el ciberespacio: contenidos inapropiados, contacto con desconocidos y privacidad, ciberacoso, uso problemático/dependencia de Internet y, finalmente, se abordan las prácticas de seguridad adoptadas. Resultados y conclusiones: La elevada confianza que manifiestan los jóvenes coexiste con una alta exposición involuntaria a contenidos inapropiados online (pornografía, violencia, promoción del alcohol y drogas o patologías alimentarias, junto a la normalización de diversas fórmulas de ciberacoso y un porcentaje significativo de adolescentes que dedican un tiempo excesivo a navegar o que se manifiestan dependientes de determinados servicios de Internet.

Protein concentrations of sweet soysauces from Rhizopus oryzae and R. oligosporus fermentation without moromi fermentation

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NOOR SOESANTI HANDAJANI

2007-07-01

Full Text Available Soy sauce was produce from soybean that fermented with koji/tempeh fungi and thenfermented under salt solution or moromi fermentation. The objectives of this experiment was to compare of protein (total and soluble content of sweet soy sauce that produced from soybean fermented with Rhizopus oryzae and R. oligosporus without moromi fermentation to the sweet soysauce with moromi fermentation one. The total and soluble proteins of sweet soy sauces that produce from soybean without moromi fermentation were higher that sweet soy sauces that produce with moromi fermentation. Soluble protein of sweet soy sauce that produced from soybean fermented with R. oligosporus without moromi fermentation was 8.2% and meet to the highest quality of sweet soy sweet sauce based on Indonesia Industrial Standard. Soluble protein of sweet soy sauce that produced from soybean fermented with R. oryzae without moromi fermentation was 4.1% and meet to the medium quality of sweet soy sweet sauce based on Indonesia Industrial Standard.

La experiencia del Hospital Clínic de Barcelona: integración Facultad de Medicina - IDIBAPS - Hospital Universitario

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Juan Rodés

Full Text Available La investigación traslacional es una nueva disciplina que incorpora aspectos de ciencia básica e investigación clínica y, por tanto, requiere entrenamiento y recursos que no se suelen encontrar en los laboratorios o en departamentos clínicos. Es por ello que los institutos donde se combinan ambos tipos de investigación como universidades, centros de investigación básica y hospitales de alto nivel asistencial, son las instituciones ideales para realizar este tipo de investigación. En el Hospital Clínic de Barcelona se ha producido un cambio en el transcurso de los últimos 40 años. Este cambio ha venido marcado por varios hechos, a destacar la creación de los servicios clínicos que substituyeron a las antiguas cátedras, la creación de los servicios de medicina, las becas post-residencia, los años sabáticos, la Fundación Clínic para la Investigación Biomédica y finalmente la puesta en marcha del Institut d'Investigacions Biomèdiques August Pi i Sunyer (IDIBAPS. En los últimos años es importante destacar también la reorganización del hospital en institutos y centros. La producción científica en estos últimos años se ha mantenido en alza, tanto en número de publicaciones como del impacto de las revistas en las que se publica. El IDIBAPS ha alcanzado unos resultados similares a los obtenidos por los mejores institutos de investigación del mundo occidental.

RETORNO DE PADRES Y/O MADRES MIGRANTES INTERNACIONALES DESDE LOS RELATOS DE LOS HIJOS E HIJAS, SIGNIFICADOS DE LOS ACUERDOS Y LOS PROYECTOS FAMILIARES

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Anatali Oquendo Lorduy

2015-12-01

Full Text Available Este artículo, aporta reflexiones sobre los estudios de migración internacional en Cartagena de Indias, a partir del análisis de experiencias de un grupo de hijos e hijas cuyos padres y/o madres han migrado por diversos motivos. En sus experiencias, se abordan los significados elaborados en torno al retorno, en particular aquellos sobre los acuerdos y proyectos familiares, que se movilizan a partir de los vínculos y expectativas que los migrantes van construyendo con hijos e hijas entre origen y destino, así como los cambios que pueden suscitarse, a lo largo del proceso migratorio, debido a la ausencia o presencia, que en conjunto lleven a reconfigurar sus expectativas de familias

SIFAT PROOKSIDATIF FORTIFIKAN NaFeEDTA, DENGAN KECAP KEDELAI MANIS SEBAGAI MAKANAN PEMBAWA, DALAM SISTEM BIOLOGIS (TIKUS Oxidative Effect of NaFeEDTA Fortificant in Sweet Soy Sauce as Fortification Vehicle, on Biological System (Rats

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Sri Naruki Naruki

2012-05-01

Full Text Available In vivo study about the effect of NaFeEDTA fortificant in sweet soy sauce on TBARS value of plasma and liver, as well as on histopathologic changes of liver, intestine, and stomach of Sprague Dawley rats was conducted. The oxida- tive properties were determined using hemoglobin depletion-repletion method. During 42 days of repletion periode, iron-depleted rats were fed iron-free diet. NaFeEDTA was ingested in varied dosage, i.e. from 0.175 to 1.4 mg Fe/day for each rat. Sweet soy sauce H O (0.2 mL/day was used as fortification vehicle and H O (0.2 mL/day as a control.2 2FeSO .7H O fortificant (0.35 mg Fe/day, with H O as vehicle was used as reference standard. At the end of the reple-4 2 2tion period, TBARS value of either plasma or liver was analized. The histopathologic changes of liver, intestine, and stomach were also evaluated. The data showed that NaFeEDTA fortificant in sweet soy sauce had no effect on TBARS value of plasma, but it resulted in increased TBARS value of liver. The histopathologic data showed that NaFeEDTA intake up to 0.35 mg Fe/day did not result in histopathologic changes of liver, intestine, and stomach, as well. ABSTRAK Penelitian tentang pengaruh dosis fortifikan NaFeEDTA dalam kecap kedelai manis terhadap angka TBARS plasma dan hati, serta perubahan histopatologik organ hati, usus, dan lambung telah dilakukan pada tikus Sprague Dawley. Evaluasi sifat prooksidatif zat besi dari NaFeEDTA dilakukan dengan metoda deplesi-replesi hemoglobin. Selama peri- ode replesi, tikus yang sebelumnya dibuat anemia, diberi diet basal bebas Fe dan minuman H O. NaFeEDTA diberikan sebagai sumber zat besi, dengan dosis bervariasi, yaitu dari 0,175 sampai dengan 1,40 mg Fe/ekor/hari. Kecap kedelai manis atau H O digunakan sebagai pembawa fortifikan. Fortifikan standar FeSO .7H O (0,35 mg Fe/ekor/hari dalam2 4 2H O digunakan sebagai pembanding. Periode replesi dilakukan selama 42 hari. Pada akhir periode replesi dilakukananalisa angka TBARS

Magnetic metal-organic frameworks for fast and efficient solid-phase extraction of six Sudan dyes in tomato sauce.

Science.gov (United States)

Shi, Xin-Ran; Chen, Xue-Lei; Hao, Yu-Lan; Li, Li; Xu, Hou-Jun; Wang, Man-Man

2018-06-01

Magnetic solid-phase extraction is an effective and useful technique to preconcentrate trace analytes from food samples. In this study, a magnetic trimeric chromium octahedral metal-organic framework (Fe 3 O 4 -NH 2 @MIL-101) was fabricated and characterized. Fe 3 O 4 -NH 2 @MIL-101 was applied as an adsorbent of magnetic solid-phase extraction combined with high performance liquid chromatography to effectively isolate and simultaneously determine six Sudan dyes (Para Red, Sudan I-IV, and Sudan Red 7B) from tomato sauce. Potential factors affecting the MSPE were investigated in detail, and adsorption efficiency of Fe 3 O 4 -NH 2 @MIL-101 was compared with those of conventional adsorbents, such as neutral alumina, HLB, and C 18 . The developed method facilitated the extraction with using only 3 mg of adsorbent in 2 min. In addition, enhancement factors of 50, linear range of 0.01-25 μg/mL, and detection limit (S/N = 3) of 0.5-2.5 μg/kg were obtained. The intra-day and inter-day recoveries for spiked Sudan dyes were in the range of 72.6%-92.9% and 69.6%-91.6%, respectively, with relative standard deviations of ≤9.2%. Copyright © 2018 Elsevier B.V. All rights reserved.

Los riesgos para los niños que usan internet

OpenAIRE

Instituto Argentino de Computación IAC

2015-01-01

Los niños que navegan por Internet pueden ser víctimas de hechos criminales, explotación y pornografía. No hay restricciones para publicar cualquier material por eso es responsabilidad de padres y maestros, así como personal la responsabilidad de asegurarse que los sitios de Internet sean seguros y apropiados. Relata los riesgos que existen, da consejos prácticos a los padres y reglas familiares porque no resulta práctico prohibirles a los niños el uso del Internet.

Determinantes del acceso a los productos financieros en los hogares colombianos

OpenAIRE

Santiago Rodríguez-Raga; Félix Francisco Riaño Rodríguez

2016-01-01

Existe evidencia que establece una asociación positiva entre el acceso a productos financieros, la riqueza y calidad de vida de los hogares, en especial de los hogares pobres. En este ámbito, este estudio busca entender los determinantes del acceso a los diferentes productos financieros en los hogares de Colombia, utilizando un modelo econométrico con base en la información contenida en la Encuesta Longitudinal Colombiana (ELCA) de la Universidad de los Andes. Como conclusión se encuentra que...

Los servicios ecosistémicos que ofrecen los bosques tropicales

OpenAIRE

P. Balvanera

2012-01-01

Los servicios ecosistémicos son los beneficios que las sociedades obtienen de los ecosistemas. Este concepto permite hacer más explícita la interdependencia del bienestar humano y el mantenimiento del adecuado funcionamiento de los ecosistemas. Los bosques tropicales del mundo, debido a su amplia distribución, elevada diversidad y contribución a funciones clave del planeta como la regulación climática e hidrológica proveen una serie de servicios ecosistémicos críticos. En este artículo se hac...

Los riesgos para los niños que usan internet

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Instituto Argentino de Computación IAC

2015-01-01

Full Text Available Los niños que navegan por Internet pueden ser víctimas de hechos criminales, explotación y pornografía. No hay restricciones para publicar cualquier material por eso es responsabilidad de padres y maestros, así como personal la responsabilidad de asegurarse que los sitios de Internet sean seguros y apropiados. Relata los riesgos que existen, da consejos prácticos a los padres y reglas familiares porque no resulta práctico prohibirles a los niños el uso del Internet.

Determinantes del acceso a los productos financieros en los hogares colombianos

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Santiago Rodríguez-Raga

2016-01-01

Full Text Available Existe evidencia que establece una asociación positiva entre el acceso a productos financieros, la riqueza y calidad de vida de los hogares, en especial de los hogares pobres. En este ámbito, este estudio busca entender los determinantes del acceso a los diferentes productos financieros en los hogares de Colombia, utilizando un modelo econométrico con base en la información contenida en la Encuesta Longitudinal Colombiana (ELCA de la Universidad de los Andes. Como conclusión se encuentra que los principales determinantes del acceso a productos financieros son el nivel de ingreso o riqueza, la educación y la estabilidad en términos laborales.

Terapia intensiva: El problema de los medios y los fines

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Carlos Gherardi

2011-12-01

Full Text Available La tecnología médica aplicada a la medicina del paciente agudo y grave permitió la creación de un área asistencial diferenciada y el desarrollo del cuidado intensivo como una nueva especialidad. Los nuevos medios disponibles para reemplazar o asistir funciones de órganos vitales fueron los determinantes de este avance tan importante en el desarrollo de toda la alta complejidad médica en los últimos cuarenta años. Sin embargo la aplicabilidad de estos medios, que en este caso son los soportes vitales, no se han podido sustraer de la filosofía del imperativo tecnológico que ha impregnado a toda la cultura de la sociedad contemporánea. Se observa en este tiempo una influencia perniciosa que perturba el recuerdo permanente de los fines de la medicina, que no son los de evitar la muerte o a la consideración del valor vida como un absoluto ajeno a las preferencias del paciente. Las decisiones finales en circunstancias irreversibles, en que sólo es posible mantener una vida biológica, deben ser tomadas por los médicos y los familiares.

Estereotipos hacia los ancianos por parte de los jóvenes del municipio de Los Villares (Jaén

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Rafael Muñoz Cruz

2015-03-01

Full Text Available Objetivo: estudiar los estereotipos que las personas jóvenes de una determinada localidad de Jaén tienen sobre los ancianos mayores de 65 años. Método: estudio descriptivo transversal sobre una muestra de 100 jóvenes entre 18 y 25 años, siendo la mitad de la muestra hombres y la otra mitad mujeres. La información fue recogida mediante un cuestionario autoadministrable que incluía 30 adjetivos referidos a los ancianos y que los jóvenes debían responder en función del grado de acuerdo o desacuerdo con cada uno de las características, utilizando para ello una escala Likert con 5 opciones para cada ítem. Resultados: las características con las que más de acuerdo están los jóvenes respecto a los ancianos son que estos se caracterizan por ser personas generosas, agradecidas, con moralidad, sabias y sinceras; mientras que según los jóvenes, la característica que menos define a los ancianos es la conflictividad. Conclusiones: a pesar de que los jóvenes no han demostrado estereotipos negativos hacia los ancianos, se debe fomentar el conocimiento de las verdaderas características de este grupo etario, algunas de las cuales son desconocidas para los adultos más jóvenes.

Predominancia de los hemisferios cerebrales en los residentes de medicina

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Jaime Arias Congrains

1999-01-01

Full Text Available Objetivo: Medir la predominancia de los hemisferios cerebrales (HC en los residentes de medicina y encontrar algunos factores asociados así como la correlación que tendrían con las estrategias inadecuadas empleadas ante el estrés. Materiales y métodos: Aplicamos una prueba para medir la predominancia de los HC al total de los 48 residentes de medicina del Hospital Nacional Cayetano Heredia. Los resultados se contrastaron con variables socio-demográficas, académicas y con las estrategias para afrontar el estrés, halladas estas últimas en una investigación anterior. Los resultados se sometieron al análisis bivariado y multivariado. Resultados y conclusiones: El 35.4% (17 de los residentes mostró una predominancia del hemisferio izquierdo (HI, el cual además obtuvo una calificación promedio mayor que la del hemisferio derecho (HD y que la integración hemisférica (IH. Los 6 residentes con predominancia del HD tuvieron una mayor calificación en el ingreso a la residencia que aquellos con predominancia del HI. En el análisis multivariado; el haber nacido o estudiado medicina en Lima, la mejor calificación en el ingreso al programa de residentado, el mostrar interés por los resultados de la prueba aplicada y el haber estudiado en un colegio estatal, fueron los factores asociados al HD Las habilidades de los HC se correlacionaron con algunas estrategias frente al estrés. Conclusiones: Se concluye la necesidad de perfeccionar la prueba de predominancia de los HC, así como la de implementar pautas de enseñanza de la medicina que propicien la integración hemisférica, en cuanto ella estaría asociado con mejores aptitudes académicas, interpersonales y de adecuación al estrés. (Rev Med Hered 1999; 10:21-26 .

Relación entre los estilos de liderazgo y los niveles de resiliencia de los subordinados

OpenAIRE

Pérez Parada, Ana María

2014-01-01

El presente documento hace un análisis de la influencia que ejercen los diferentes tipos de liderazgo, carismático y transaccional, de un directivo de una organización sobre los subordinados de la misma, que a su vez afecta positiva o negativamente el nivel de resiliencia de los mismos. De la misma forma, se ha identificado la relación que existe entre el nivel de resiliencia de los subordinados de una organización y el cumplimiento de objetivos corporativos de la misma. Todo lo anterior...

Nuevos datos sobre mineralizaciones de vermiculita asociadas a rocas ultrabásicas de la provincia de Málaga: Carratraca

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Luque, F. J.

1986-12-01

Full Text Available The vermiculite studied in this paper is located within a pegmatitic pocket-like dike in the ultramafic massif of Sierra de Aguas (Carratraca , Málaga. The behaviour of natural and Mg-saturated samples is that of a trioctahedral vermiculite. Nevertheless, when the samples are saturated with K+, no collapse to 10 A is observed. This fact is probably due to the presence of brucitic layers in the interlayer space of the vermiculite, although a true chlorite structure is not reached. A genesis of vermiculite, from a magnesium-rich mica, temporally related with the meteoric serpentinization of the massif is proposed. Moreover, the genetic relationship of these verrniculitebearing dikes with the ultramafic massifs is discussed.

La vermiculita estudiada en este trabajo se encuentra en un dique-bolsada de textura pegmatítica situado en el macizo ultramáfico de la Sierra de Aguas (Carratraca, Málaga. El comportamiento de las muestras naturales y saturadas con Mg⁺⁺ corresponde al esperado para una vermiculita trioctaédrica. Sin embargo, cuando las muestras se han tratado con K⁺ se observa que no colapsan a 10 A. Este hecho es atribuido a la presencia de capas brucíticas en el espacio interlaminar de la vermiculita, aunque sin llegar a formarse una auténtica clorita. El origen de la vermiculita, a partir de una mica original rica en magnesio, se relaciona temporalmente con la serpentinización meteórica del macizo. Asimismo se discute la posibilidad de una relación genética directa de estos diques con vermiculita y los macizos ultramáficos.

Los principios UNIDROIT para los contratos internacionales (parte B

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Jorge Oviedo Albán

2002-01-01

Full Text Available Este estudio nos explica los Principios UNIDROIT para los contratos comerciales internacionales, los cuales se ponen en consideración de las partes cuando no es posible determinar cuál es la regla de derecho aplicable al contrato que les atañe, haciendo justicia de manera objetiva. Para corroborar la importancia de los Principios UNIDROIT, se ilustra este estudio con diferentes laudos de la Corte Internacional de Arbitraje de la Cámara de Comercio Internacional, la cual se apoya en ellos para emitir sus fallos. Estos Principios representan una nueva aproximación al derecho de los negocios internacionales e intentan remediar deficiencias surgidas del derecho y, de paso, llenar vacios de la Convención de Viena de 1980 sobre compraventa internacional de mercaderías. El autor de este estudio nos hace caer en cuenta la urgente necesidad de que al seno de nuestras universidades se difundan los mecanismos de contratación mercantil de nutrido estudio en el mundo, pero de escaso conocimiento en nuestro medio.

Los principios UNIDROIT para los contratos internacionales (parte A

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Jorge Oviedo Albán

2002-01-01

Full Text Available Este estudio nos explica los Principios UNIDROIT para los contratos comerciales internacionales, los cuales se ponen en consideración de las partes cuando no es posible determinar cuál es la regla de derecho aplicable al contrato que les atañe, haciendo justicia de manera objetiva. Para corroborar la importancia de los Principios UNIDROIT, se ilustra este estudio con diferentes laudos de la Corte Internacional de Arbitraje de la Cámara de Comercio Internacional, la cual se apoya en ellos para emitir sus fallos. Estos Principios representan una nueva aproximación al derecho de los negocios internacionales e intentan remediar deficiencias surgidas del derecho y, de paso, llenar vacios de la Convención de Viena de 1980 sobre compraventa internacional de mercaderías. El autor de este estudio nos hace caer en cuenta la urgente necesidad de que al seno de nuestras universidades se difundan los mecanismos de contratación mercantil de nutrido estudio en el mundo, pero de escaso conocimiento en nuestro medio.

Importancia de los alcanos en el estudio de los carbones

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José E. Sánchez

2010-07-01

Full Text Available Los carbones la Vega, La Vega Oxidado y Tres Bancos, fueron extraídos secuencialmente con los siguientes solventes: H^O, HCl 10%, NaOH 10%, n-Heptano, Éter, Tolueno, Cloroformo, Tetrahidrofurano (THF y Piridina. Se encontraron diferencias significativas en la extractabilidad con THF y Piridina debidas a cambios producidos por la oxidación. Se detectaron n-alcanos de C^ a C^^, en los primeros cuatro extractos con solventes orgánicos. Los perfiles cromatográficos de estos compuestos muestran una distribución dependiente del rango que se mantiene aiin después de la oxidación. Lxis pirocromatogramas de los carbones y de los residuos de extracción se caracterizan por una serie de dobletes de n-1-alqueno/n-alcano cuya distribución también depende del rango de los carbones. Esta característica, atribuible sólo a diferencias en las condiciones geológicas locales, podría utilizarse como indicador del grado de metamorfismo.

¡Son notables… los desaciertos y los vacíos!

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Manuel Argüello Rodríguez

2007-10-01

Full Text Available Son notables las ausencias y los equilibrios forzados en el informe de los cinco ciudadanos costarricenses sobre el TLC. Ausencias y seudoequilibrios que han sido ya utilizados para fortalecer la campaña de propaganda arrebatadora contra la oposición al TLC indicando que ‘los notables’ desnudaron los fantasmas (con lo cual, a decir verdad no se vería nada, sería la total transparencia.

Comercializacion Directa de Alimentos Locales: Diferencias entre los Consumidores de los CSA y los Consumidores de los Mercados de Granjeros y Agricultores

OpenAIRE

Curtis, Kynda

2011-01-01

Los programas de extensión enfocados en asistir a los agricultores en movilizar o expandir sus esfuerzos de mercadeo directo a menudo consideran todos los mercados de comercialización directa (mercado de agricultores, programas de agricultura sustentada por la comunidad (CSA por sus siglas en inglés), puestos de granja, etc.) y consumidores asociados como una canal o grupo de comercialización general.

Las “Formas Farmacéuticas”. Entre los Siglos XV y XVIII

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Juan Mendoza Vega

1991-09-01

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Para el médico chamán, mama, sacerdote de cualquier teogonía, no es ni puede ser lo mismo el extracto de cápsulas de adormidera o el de corteza de sauce cuando se han macerado en alcohol por largas horas al influjo de repetidas oraciones propiciatorias, que cuando la disolución en el mismo alcohol se realizó bajo los golpes y movimientos de la “mano” o pistilo del mortero metálico y entre otra clase de fórmulas litúrgicas. Como tampoco es igual preparar la bebida curativa tomando como base la leche, el suero de ésta, el agua de cocción del maíz o de la cebada, la infusión de hojas o flores de alguna planta, la cerveza o el sabroso y amable jugo de la vid.

El paso a la medicina técnica, en cuyo contexto plantean los griegos la teoría de los humores, causa en el ámbito de la incipiente farmacopea cambios profundos. La acción realmente demostrada del fármaco, sus cualidades esenciales (deducidas a veces, eso sí, de modo muy parecido a la adivinación o por el método llamado “de la signatura”, es decir, de la pretendida relación entre un detalle morfológico, carácter organoléptico o cosa semejante del remedio y alguna característica saliente del estado patológico que se pretende curar pasan a ocupar el sitio más importante entre las consideraciones que el médico hace al elegir sus medidas terapéuticas.

La forma farmacéutica empieza entonces a determinarse por la necesidad de llevar la sustancia activa, lo más pronto posible, al órgano o lugar afectado o a su más factible cercanía; pero también se tiene en cuenta el no mezclar sustancias que sean “opuestas” y que por ello puedan disminuirse o anularse recíprocamente...

los aprendizajes

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Graciela Pérez Rivera

2007-01-01

Full Text Available En este documento se presentan algunos resultados, obtenidos hasta el momento, de un estudio sobre las prácticas de evaluación de profesores universitarios. El propósito del estudio es participar en la búsqueda de las relaciones existentes entre los conceptos y las prácticas educativas, en este caso de evaluación. Se identifican las principales tendencias en cuanto a la concepción de la evaluación del aprendizaje y las funciones que se le otorgan, los propósitos con los que se evalúa, los objetos o contenidos a evaluar, las formas en que se lleva a cabo la evaluación y el uso que se da a los resultados. Identificar cuáles son las tendencias de las prácticas de evaluación en nuestras aulas universitarias representa un paso que puede ayudar a cuidar que este proceso tan importante recobre su papel formativo para todos aquellos quienes participamos en los procesos educativos; además, representa la posibilidad de construir formas para lograr mejorar nuestra labor docente en general, y en particular, nuestra práctica evaluativa.

En búsqueda de los salvadoreños en los Estados Unidos: contextualizando los datos etnográficos

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Milton Ricardo Machuca

2011-08-01

Full Text Available En este artículo presento una visión de conjunto de la literatura etnográfica sobre los salvadoreños en Estados Unidos. La migración salvadoreña a los Estados Unidos comienza a finales del siglo XIX, sin embargo los salvadoreños no llegan en masa a ese país hasta principios de la década de los ochenta, a principios de la guerra civil que duraría doce años (1980-1992. En las pasadas tres décadas, la literatura general sobre salvadoreños en Estados Unidos es extensa y cubre una amplia variedad de disciplinas. Muchos trabajos académicos estudian a los migrantes salvadoreños bajo la categoría de “centroamericanos”. Con el notable incremento de la migraciónsalvadoreña a los Estados Unidos a partir de 1980, se ha publicado un número significativo de etnografías sobre su experiencia migratoria en las pasadas dos décadas.En este artículo se discuten y comparan nueve de esos trabajos académicos. Estos trabajos tratan a los salvadoreños desde temas, tópicos y perspectivas particulares,los cuales incluyen inmigración y emigración, diáspora y transnacionalismo, cambios en relaciones de género, leyes migratorias estadounidenses y estatus migratorio,remesas y derecho al voto. A medida que los migrantes salvadoreños forjan nuevas redes de conexión e interacción social entre su país de origen y los Estados Unidos,los trabajos académicos buscan entender y teorizar sobre estos emergentes espaciostransnacionales.

Conductas prosociales en los barrios Modelo y Los Trupillos de Barranquilla

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Juan Carlos Marin Escobar

2014-01-01

Full Text Available Este artículo muestra los resultados de un estudio que describe las conductas prosociales en un grupo de personas de los barrios Modelo y Los Trupillos de Barranquilla. La muestra intencional, estuvo representada por 75 personas. La recolección de la información se obtuvo a partir de una técnica naturalista en la cual se les solicitaba a los participantes la posibilidad de apoyar en una situación prosocial relacionada con ayudar a niños, niñas y ancianos, Los resultados permiten establecer que el 45,33 % ayudan y el 54,66 % no ayudan. Así mismo se obtuvieron los siguientes datos: Los que ayudan son creyentes practicantes de una religión; ayudan más las mujeres que los hombres y las personas entre los 20 a los 40 años. Abstract This paper focuses on the findings of a study which describes the prosocial behavior in a group of people who live in Modelo and Los Trupillos neighborhoods in Barranquilla. 75 people were sampled in this study. In order to collect the data, a natural approach was used in which the participants were asked to take part in a social survey as it related to helping the children and elderly in that area. As a result 45.33 % helps and 54.66 % does not help. Likewise it was obtained the following information: Those who help are practicing believers of a religion; they help more women than men and people between 20 to 40 years old.

Diseño de interfaces en los medios visitados por los venezolanos ¿Los más usados son usables?

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Gladys Benigni

2015-12-01

Full Text Available Las Tecnologías de Información y Comunicación (TIC han impactado favorablemente a los ciudadanos y han cambiado sus hábitos de consumo de bienes y servicios; desde las distintas facetas de la vida en sociedad es necesario acoplarse a estos nuevos hábitos. La prensa nacional e internacional no escapa a esta realidad, y por tal, han comenzado a abrirse espacios en Internet para acercarse más a los ciudadanos a través del apoderamiento de las TIC. En Venezuela se ha venido incrementando el uso de los sitios web de los medios de comunicación social; a los cuales se accede desde computadores personales, portátiles, tabletas y teléfonos inteligentes. No obstante, muchos espacios en Internet se diseñan sin apego a las normas y principios de usabilidad que facilitan la intuitiva y correcta interacción del usuario con la aplicación informática. En consecuencia, se evalúa si los sitios web de los medios de comunicación social más usados por los internautas venezolanos son usables; para lo cual, se los analizará empleando los Principios de usabilidad, de Nielsen, y la Guía para evaluación experta, de Márquez Correa. Se concluye que los sitios web evaluados cumplen medianamente los principios, partes y recomendaciones expertas en cuanto al diseño de interfaces web.

Los negocios realizados por internet, ¿cambian los paradigmas existentes?

OpenAIRE

Rodríguez Acosta, Beatriz Marlene

2018-01-01

Resumen: Internet en sus inicios fue una red de carácter militar, restringida, que evolucionó hacia una red abierta, pública y con acceso a casi todos los habitantes del planeta. Conforme a ello, este es un punto clave para que los negocios que se plantean como paradigmas tradicionales, cambien al usar esta herramienta, ya que está modificando los esquemas habituales de hacer las cosas. En este artículo se trata de determinar cómo han cambiado los negocios con la aparición de Internet, cómo h...

Los recursos minerales y los materiales de construcción

OpenAIRE

Bustillo Revuelta, Manuel

2008-01-01

Los materiales de construcción son aquellos materiales que se utilizan con un fin constructivo. Muchas sustancias minerales naturales, como la arcilla, las gravas y las rocas se utilizan como materias primas para fabricar productos de construcción en edificación y obra civil (p.e. puentes). En este sentido, la arcilla, la piedra, los metales y las arenas y las gravas son los recursos minerales más básicos utilizados en la fabricación de los materiales de construcción. Algunos recursos mineral...

Los derechos de los rostros. Derechos humanos, liberalismo y exclusión

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Marta Palacio

2006-01-01

Full Text Available Este ensayo cuestiona las bases del liberalismo reflexionando a partir de la crítica realizada por el filósofo Emmanuel Levinas a los conceptos de libertad y de totalidad de la filosofía occidental que, articulados con las teorías liberales políticas y económicas, concluyen en una identificación de lo humano con lo legal: ser humano es ser "ciudadano" reconocido por un estado, siendo la ley es quien estipula lo humano. A consecuencia de este proceso final del capitalismo tardío, mixturado con el liberalismo político, los derechos de los individuos quedan expuestos a la lógica del poder global, vulnerables a "procesos jurídicos de exclusión" ejecutados mediante la demarcación entre quienes son "dignos de la ciudadanía" y quienes no. Los migrantes, los indocumentados, los pobres, los desocupados, las mujeres y los niños esclavos del tráfico sexual, son todos los "rostros" a quienes se les ha arrancado el título de ciudadanos y por ende la validez legal de los derechos humanos. Asumir estos planteos implica redefinir epistémicamente nuestro contexto latinoamericano y tomar un agenciamiento éticopolítico sobre nuestra vida social a partir considerar el rostro del otro/a como la norma utópica regulativa de la convivencia y de la distribución de los bienes.

Administración de los problemas financieros en los bancos. Dilema entre los riesgos de liquidez y solvencia

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Spiros Bougheas

2008-01-01

Full Text Available Elaboramos un marco microeconómico de la banca para analizar cómo influyen las decisiones de administración de la liquidez en la disponibilidad de liquidez para los depositantes, la viabilidad del proceso de transformación de activos y la solvencia de las empresas bancarias. En particular, nos centramos en la manera como la asignación óptima de los depósitos entre las reservas y una cartera de inversión riesgosa, hecha por un banco que maximiza sus ganancias, afecta la probabilidad de cada tipo de quiebra bancaria en un ambiente en el que hay incertidumbre en ambas partes de su balanza general. Nuestra meta principal es examinar los dilemas de administración entre los riegos provenientes de la incertidumbre en el comportamiento de los depositantes y los provenientes de los activos asociados al riesgo inherente a su cartera de inversión. Distinguiendo entre la iliquidez y la insolvencia como causas de las quiebras bancarias, intentamos entender cómo afecta la interacción entre estos dos tipos de riesgo al proceso de transformación de activos del banco.

Los santos patronos de los migrantes Mexicanos a Estados Unidos

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Rafael Alarcón

Full Text Available La mayor parte los migrantes mexicanos indocumentados que buscan encontrar un empleo en Estados Unidos son católicos, por esta razón, han incorporado a la devoción de los santos patronos sus tribulaciones que incluyen el trayecto desde sus comunidades de origen a la frontera norte, los peligros del cruce indocumentado, la búsqueda de trabajo y la posible deportación. El objetivo central de este artículo es analizar las características más importantes de tres devociones de los migrantes indocumentados en Tijuana, Baja California, México: Santo Toribio Romo, el "Santo Pollero" que fue canonizado en 2000, el Beato Juan Bautista Scalabrini, fundador de los Misioneros Scalabrinianos y Juan Soldado quien surgió de la religiosidad popular.

Coleópteros acuáticos y semiacuáticos del Parque Provincial Ernesto Tornquist (Provincia de Buenos Aires, Argentina

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Liliana A. FERNÁNDEZ

2010-01-01

Full Text Available Se presenta el primer relevamiento de coleópteros acuáticos y semiacuáticos del Parque Provincial Ernesto Tornquist. El material entomológico estudiado se obtuvo durante las campañas de recolección de insectos acuáticos, realizadas entre los años 2005 y 2007, en las cuatro estaciones del año. Los ambientes estudiados fueron los arroyos Ventana, El Loro, Sauce Grande y dos charcos temporarios. Se identificaron en total 5.200 ejemplares pertenecientes a 9 familias, 20 géneros y 34 especies. Se brinda el listado de las especies y su distribución en la Argentina. Se citan, por primera vez para el parque, 23 especies y por primera vez para la Provincia de Buenos Aires: Austrelmis sp. e Hydrochus stolpi Germain.

Los alemanes en Colombia

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Silvio Villegas

1966-07-01

Full Text Available Romanizada por Julío César y cristianizada por los visigodos, los ostrogodos y los lombardos, Alemania ha sido a través de los siglos un potente faro de la cultura humana. Sus pensadores, sus filósofos, sus letrados, sus estadistas, sus guerreros se destacan gigantes -desde los tiempos de Carlos V, emperador de Europa.

Gluten-Free Diet: Nutrition and Healthy Eating

Science.gov (United States)

... Pastas Hot dogs and processed luncheon meats Salad dressings Sauces, including soy sauce Seasoned rice mixes Seasoned snack foods, such as potato and tortilla chips Self-basting poultry Soups, bouillon or soup mixes Vegetables in sauce ...

Los youtubers como nuevos referentes sociales de los nativos digitales

OpenAIRE

Arias Delgado, Clara

2017-01-01

El presente Trabajo Fin de Grado estudia la capacidad de influencia de los ‘youtubers’ españoles con más suscriptores en España y como el consumo de esta plataforma afecta y modifica las pautas tradicionales de consumo digital de los más jóvenes. Para abordar el estudio se ha realizado un exhaustivo análisis basado en los vídeos producidos por 10 youtubers tomados como muestra durante el mes de octubre de 2016. A través del presente estudio se pretende abordar la capacidad de los youtubers pa...

9 CFR 317.312 - Reference amounts customarily consumed per eating occasion.

Science.gov (United States)

2010-01-01

... beef, pastrami, country ham, pork shoulder picnic, meatballs, pureed adult foods 85 g 114 g. Canned..., spaghetti sauce with meatballs 125 g n/a. Minor main entree sauce; e.g., pizza sauce with meat, gravy 1/4...

Los polleros que engañan a los migrantes: norma o excepción

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Simón Pedro Izcara-Palacios

2017-05-01

Full Text Available Este artículo, fundamentado en una metodología cualitativa que incluye entrevistas en profundidad con 90 polleros, 20 proxenetas y 60 inmigrantes centroamericanos, examina a los polleros que engañan a los migrantes. Los resultados de esta investigación indican que muchos polleros sólo tienen la intención de robar, secuestrar o abandonar a los migrantes; que cada vez hay más redes de tráfico sexual, las cuales operan con cierto grado de engaño, y que cada vez son más los polleros que abandonan el coyotaje de forma voluntaria o involuntaria para formar parte de los cárteles de la droga. Sin embargo, la principal conclusión que se desprende del discurso de los entrevistados es que son más los polleros que conducen a los migrantes sanos y salvos a Estados Unidos que aquellos que los agreden y no los cuidan.

Tumores de los conductos biliares

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Santiago Triana Cortés

1955-02-01

Los tumores benignos de los conductos biliares son relativamente raros. Christopher, que ha revisado recientemente este asunto, sólo pudo encontrar cuarenta y un casos publicados. Los papilomas parecen los más frecuentes, pero se les encuentra con menor frecuencia en los conductos que en la vesícula. Los adenomas son también tumores benignos de los más frecuentes en los conductos; en general, son múltiples y quísticos, y en algunos casos parecen derivar del epitelio de los conductos.

Evaluación de la calidad de los consentimientos informados de los servicios de los hospitales de nivel III-IV de Lima y Callao.

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Germán Málaga Rodriguez

2007-07-01

Full Text Available Objetivo: Evaluar la calidad de los formatos de consentimiento médico informado para cirugía mayor utilizados en los diferentes servicios de los hospitales de nivel III-IV de Lima y Callao. Material y métodos: Estudio descriptivo, cualitativo y transversal. Obtenidos los formatos de consentimiento médico informado para cirugía mayor utilizados en los servicios de los hospitales de nivel III - IV del Lima y Callao; se evaluó su calidad contrastándolos con una plantilla de requisitos elaborada con base en la literatura. Resultados: De los 28 formatos de consentimiento médico informado para cirugía mayor de 20 hospitales de nivel III-IV en Lima y Callao evaluados, 14,2% cumplían con más del 75% de los requisitos; 57,2%, con 75-50%; y 28,6%, con menos del 50%. Los requisitos acerca del procedimiento y sus características estuvieron ausentes en más del 75% de los formatos. Los formatos de los hospitales pertenecientes al Ministerio de Salud (MINSA cumplieron en promedio con 12 requisitos (rango 4-21; los de las Fuerzas Armadas (FFAA, con 17 (rango 14-18; y los del EsSALUD, con 18 (rango16-22. Conclusiones: Los formatos de CMI de los servicios de los hospitales de nivel III-IV de Lima Callao evaluados no presentan uniformidad entre ellos y no garantizan que el paciente ha sido completa y correctamente informado ni que se ha respetado su autonomía en la toma de decisión. Los formatos de CMI del MINSA fueron los más deficientes y los que presentaron mayor variabilidad de calidad. Se propone un modelo de CMI para ser tomado como base por los diferentes servicios de hospitales para la elaboración de futuros CMI.(Rev Med Hered 2007;18:136-142

Estudio de los decomisos de sustancias psicoactivas en los centros penitenciarios de Catalunya (1991-2010)

OpenAIRE

Fuente Capdevila, Blanca de la

2013-01-01

[spa] En el “Estudio de los decomisos de sustancias psicoactivas en los centros penitenciarios de Catalunya (1991-2010)" se examinan las tendencias de las incautaciones provenientes de los mismos analizadas en el Laboratorio Territorial de Drogas. Los datos se agrupan respecto al número y a la naturaleza de los decomisos para determinar los patrones de demanda, y por consiguiente de consumo de los internos. Los resultados se analizan de forma global considerando todos los centros y de form...

Entree Production Guides for Modified Diets at Walter Reed Army Medical Center. Part I. Consolidated Modified Meat Entrees

Science.gov (United States)

1979-04-01

Recipe No. Page No. Poul try Chicken Cacciatore MM39 1418 Roast Chicken MM140 152 Roast Turkey M4 5 Rabbit Roast Rabbit with Mushroom Sauce M42...Cacciatore 56 Roast Chicken 60 Roast Turkey 64 Rabbit Roast Rabbit with Mushroom Sauce 68 Veal Grilled Veal Cutlet with Vegetable Sauce 71 Italian Veal Balls... Roast Lamb with Mint Sauce 93 Pork Baked Pork Chops 96 Roast Pork 99 Poultry ’ILemon Baked Chicken 102

Los mercados financieros

OpenAIRE

Franco Bendeck, Henry David; Guzmán Salazar, Laura Steffi

2017-01-01

En este documento el lector encontrará una visión general y un punto de partida sobre el funcionamiento de los mercados financieros de dinero y capitales, abordando la teoría en cuanto a la estructura y funcionamiento del sistema de valores intercambiario, además de aspectos como la psicología de sus participantes y la actualidad de algunos de los mercados muy poco desarrollados como el caso de los latinoamericanos. Estos aspectos hacen parte del contexto de inversión en los mercados, e...

Placing Salt/Soy Sauce at Dining Tables and Out-Of-Home Behavior Are Related to Urinary Sodium Excretion in Japanese Secondary School Students.

Science.gov (United States)

Okuda, Masayuki; Asakura, Keiko; Sasaki, Satoshi

2017-11-28

We investigated whether home environment, salt knowledge, and salt-use behavior were associated with urinary sodium (Na) excretion in Japanese secondary school students. Students (267; mean age, 14.2 years) from Suo-Oshima, Japan, collected three overnight urine samples and completed a salt environment/knowledge/behavior questionnaire. A subset of students ( n = 66) collected, on non-consecutive days, two 24 h urine samples, and this subset was used to derive a formula for estimating 24 h Na excretion. Generalized linear models were used to examine the association between salt environment/knowledge/behavior and Na excretions. Students that had salt or soy sauce placed on the dining table during meals excreted more Na than those that did not ( p for trend trend = 0.005). The students who frequently bought foods at convenience stores or visited restaurants excreted more Na in urine than those who seldom bought foods ( p for trend < 0.05). Knowledge about salt or discretionary seasoning use was not significantly associated with Na excretion. The associations found in this study indicate that home environment and salt-use behavior may be a target for a public health intervention to reduce salt intake of secondary school students.

Social mobilization and social marketing to promote NaFeEDTA-fortified soya sauce in an iron-deficient population through a public-private partnership.

Science.gov (United States)

Wang, Bo; Zhan, Siyan; Sun, Jing; Lee, Liming

2009-10-01

The present pilot project aimed to assess the effectiveness of social mobilization and social marketing in improving knowledge, attitudes and practices (KAP) and Fe status in an Fe-deficient population. In an uncontrolled, before-after, community-based study, social mobilization and social marketing strategies were applied. The main outcomes included KAP and Hb level and were measured at baseline, 1 year later and 2 years later. One urban county and two rural counties in Shijiazhuang Municipality, Hebei Province, China. Adult women older than 20 years of age and young children aged from 3 to 7 years were selected from three counties to attend the evaluation protocol. After 1 year, most knowledge and attitudes had changed positively towards the prevention and control of anaemia. The percentage of women who had adopted NaFeEDTA-fortified soya sauce increased from 8.9% to 36.6% (P children. Social mobilization and social marketing activities had a positive impact on the KAP of adult women, and resulted in marked improvements in Hb levels in both adult women and young children. This should be recommended as a national preventive strategy to prevent and control Fe deficiency and Fe-deficiency anaemia.

LOS ECO BUSINESS: EL PRESENTE Y FUTURO DE LOS NEGOCIOS INTERNACIONALES

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Jorge Enrique Rodríguez Guevara

2013-06-01

Full Text Available El artículo busca describir lo que son los eco negocios en la actualidad, y su potencial en los mercados futuros. Para esta propuesta se desarrollan tres objetivos específicos: el primero iniciando con contextualizar los eco negocios y su importancia en el entorno global; el segundo, identificar experiencias significativas en los eco negocios internacionales, una mirada desde las tendencias de la oferta global, y desde las tendencias del comportamiento del consumidor. Un tercer objetivo, ilustrar la necesidad del comercio justo en la economía internacional, y la identificación de organizaciones que la promueven; por último, conclusiones y recomendaciones que permitan ampliar el análisis de los negocios internacionales y su tendencia.

Los guerras en las mentes de los niños

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JOSÉ ANTONIO YOUNIS

1992-01-01

Full Text Available Este artículo trata de la comunicación pública en las representaciones que elabora el niño sobre las guerras. Confronta las representaciones de la guerra que llevan a cabo la televisión y la escuela. Presenta un primer apartado teórico en el que se definen tres tipos de relatos sobre las guerras: el relato informativo, el relato de construcción y el relato de ficción. En un segundo apartado, metodológico, se ofrecen los pasos a seguir para analizar la trayectoria que siguen estos relatos bélicos: 1. Tramo del trabajo constructivo y codificador efectuado por el relato. 2. Tramo del trabajo reconstructivo y decodificador que el niño realiza sobre el relato. 3. Tramo de los modelos de acción. En el tercer apartado, se ofrecen datos extraídos de dos estudios exploratorios: a "Los relatos informativos sobre la guerra del Golfo y su representación por el niño". b "Los relatos de ficción-reconstrucción y su influencia en los "juegos de guerra" de los niños". En último lugar, se discuten una serie de consideraciones finales en orden a sugerir una posible línea de investigación sobre las guerras y su construcción social, tanto por el niño como por los relatos.

Mediatización: reencuadrando el análisis de los efectos de los medios

DEFF Research Database (Denmark)

Hjarvard, Stig

2016-01-01

al contenido de los medios (por ejemplo, los efectos son vistos como el resultado de la comunicación mediada). La investigación sobre mediatización se preocupa de los cambios estructurales de largo plazo que involucran a los medios, la cultura y la sociedad (por ejemplo, la influencia de los medios...... es entendida en relación a cómo los medios están implicados en los cambios sociales y culturales y a cómo estos procesos llegan a crear nuevas condiciones para la comunicación e interacción humanas). Desde la perspectiva de la investigación en mediatización, el efecto más importante de los medios...

Los libros de los moriscos y los eruditos orientales

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Rodríguez Mediano, Fernando

2010-12-01

Full Text Available The aim of this paper is to show how the Orientalist scholarship of Christian Arabs who had come to Spain from the Middle East (via Italy adressed the literature of the Moriscos, to examine how it was understood by such scholars and what they used it for. We show that these scholars, from among whom we have chosen the examples of Marcus Dobelius and Miguel Casiri, could not carry out their Orientalist work using the Arabic manuscripts of the El Escorial library without confronting the Morisco problem in the form of Morisco texts held in several collections confiscated by the Inquisition. The knowledge and activities of these Moriscos served to trace the broad outlines of an intellectual history of the Arabic language in Europe, in which Morisco activity was interppreted in relation to its linguistic and doctrinal variables. This was achieved by means of the construction of a scholarly discipline (Orientalism at a time of religious polemic between the Reformation and the Counter-Reformation, i.e. during the period of the development of religious dissidence and skepticism in early modern Europe.Pretendemos, en este trabajo, mostrar cómo la erudición orientalista de árabes cristianos venidos a España desde Oriente (a través de Italia se aproximó a la literatura de los moriscos, cómo la entendió y para qué la utilizó. Mostramos que estos eruditos, de entre los que elegimos los casos de Marcos Dobelio y Miguel Casiri, no pudieron realizar su trabajo orientalista, que se basa en una fuerte vinculación con los manuscritos árabes de la Biblioteca de El Escorial, sin evitar el problema morisco en forma de su producción escrita aparecida en diversos fondos requisados por la Inquisición. Sus saberes y su actividad sirven para trazar los contornos amplios de una historia intelectual de la lengua árabe en Europa, en la que el hecho morisco es interpretado en función de sus variables lingüsticas y doctrinales, a partir de la constitución de

El mínimo vital y los derechos de los adultos mayores

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Carlos Parra-Dussan

2010-03-01

Full Text Available Este artículo parte del concepto de vulnerabilidad, para incluir en este sector la tercera edad. Se analiza la tendencia Jurisprudencial en materia de Protección Constitucional especial de los adultos mayores; cuáles han sido los problemas fundamentales en el tratamiento judicial, especialmente en el uso del mecanismo de la tutela y los razonamientos empleados por los jueces para resolver los problemas que incorporan derechos de tercera edad y su evolución. En el caso concreto de las personas de la tercera edad, la ley ha previsto distinciones especiales encaminadas a salvaguardar sus derechos, que provienen no solo de la Constitución y la Ley, sino de todo el Sistema Judicial, dotando a los Jueces de las herramientas necesarias para hacer efectivo el derecho sustancial por medio de sus fallos. Así, encontramos que el sistema judicial colombiano ha concentrado sus esfuerzos en proteger a las personas de la tercera edad, específicamente en la Seguridad Social, dándole gran importancia al derecho pensional. No obstante, abarcar la Seguridad Social en un espectro jurídico amplio, solamente los derechos relativos al “pago oportuno de mesadas pensionales”, “la reliquidación de pensiones”, ”el no pago de las pensiones de jubilación”, “el reconocimiento de las sustituciones pensionales”, derecho a la salud y el derecho al mínimo vital han sido los conflictos más comunes que deben ser resueltos por los jueces en materia de protección especial de los adultos mayores.

Son los latinos estadounidenses?

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Aguirre, Mariano

2009-01-01

En el año 2050 la población blanca no latina de Estados Unidos sumará el 46% del total de los ciudadanos de ese país. Para entonces, la población latina, negra y asiática combinada representará el 54%. En ese horizonte que predicen los cálculos oficiales, los latinos habrán crecido en un 15%, pasando de los 47 millones que viven ahora EEUU a 133 millones. Mientras que los latinos y los asiáticos (de 16 millones a 41 millones para entonces) no pararán de crecer, las poblaciones blanca y negra ...

Los dioses de los tejidos de Paracas (Perú)

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Castro Paredes, Celia

2017-01-01

La cultura de Paracas, tiene un papel central en la prehistoria andina. Su importancia se puede deducir de los ricos ajuares de sus múltiples fardos funerarios. En estos se han encontrado múltiples y maravillosos mantos, junto a otros objetos que acompañaban a las momias de los difuntos principales. Sin embargo, hay cuestiones todavía no bien conocidas, como su origen y final, y sobre todo el papel de los excepcionales tejidos, cuyos dibujos y figuras son un enigma que podría relacionarse o i...

Los conflictos ecologico-distributivos y los indicadores de sustentabilidad

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Martínez-Alier, Joan

2004-01-01

Este artículo presenta una tipología de conflictos acerca del uso de recursos naturales y de la contaminación. Llamamos Ecología Política al estudio de esos conflictos ecológico-distributivos. Los actores de tales conflictos usan diversos lenguajes de valoración. Por ejemplo, pueden argumentar que quieren lograr una compensación monetaria equivalente a los daños ambientales sufridos pero también pueden decir que el territorio en cuestión es sagrado o pueden apelar a la defensa de los derechos...

Efectos de los cambios en el patrón de precipitaciones sobre los microorganismos y los procesos del suelo

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Morillas Viñuales, Lourdes

2014-01-01

Programa de Doctorado en Biodiversidad y Biología de la Conservación El objetivo de esta tesis doctoral es evaluar los efectos de los cambios en el patrón de precipitación sobre los microbios y sobre una amplia variedad de procesos del suelo en distintos ecosistemas. Para ello, hemos estudiado cuatro zonas diferentes: dos ecosistemas mediterráneos (un pinar y un matorral}, en los que se ha llevado a cabo un estudio de campo observacional no manipulativo y un ecosistema semiárido y otro te...

Titaniferous magnetite and barite from the San Gregorio de Polanco dike swarm, Paraná Magmatic Province, Uruguay

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Rossana Muzio

2013-07-01

Full Text Available The San Gregorio de Polanco Dike Swarm (Tacuarembó Department, Uruguay is the southernmost set of dikes in the Paraná Magmatic Province of Uruguay. Five major dikes have been identified with two main structural trends: N140º–N170º and N50º–N80º. The dikes have tholeiitic affinities and are composed of plagioclase (An55, augite and augite-pigeonite, relicts of olivine and opaque minerals. These rocks have high contents of Fe–Ti oxides (titanomagnetites, the mineralogical and textural characteristics of which have been studied using scanning electron microscopy and energy dispersive spectrometry techniques (SEM – EDS. These features, along with other mineralogical and textural relationships, have been used to propose the following crystallization sequence for the dikes: (i crystallization of olivine, plagioclase and Ca-rich pyroxene phenocrysts; (ii precipitation of the first population of Ti-magnetite; (iii crystallization of plagioclase and pyroxene in the groundmass; (iv partial dissolution of Ti-magnetite by reaction with magmatic fluids; (v crystallization of the second population of Ti-magnetite and finally, (vi crystallization of interstitial barite.   Resumen El Haz de Diques de San Gregorio de Polanco (Departamento de Tacuarembó, Uruguay es la ocurrencia más meridional de diques pertenecientes a la Provincia Magmática Paraná en Uruguay. Fueron identificados cinco 5 diques principales con dos direcciones estructurales principales: N140º - N170º y N50º - N80º, respectivamente. Son diques de afinidad tholeítica compuestos por plagioclasa (An55, augita y augita-pigeonita, relictos de olivina y minerales opacos. Estos diques se caracterizan por el alto contenido de óxidos de Fe y Ti (titanomagnetitas, cuyas características mineralógicas y texturales fueron estudiadas con microscopio electrónico de barrido y espectrometría de energía dispersiva (SEM-EDS, incluyendo mapeos composicionales. Estas caracter

Los consejos escolares de los colegios de educación primaria analizados por sus miembros

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José Fernando González Granda

2004-01-01

Full Text Available En este trabajo presentamos la valoración que de los consejos escolares de los colegios de educación primaria de la Comunidad Autónoma de Asturias realizan sus miembros. Se analizan las principales características de los consejeros así como la información y atención que éstos prestan a sus representados. Se valora el funcionamiento de los consejos y cómo cumplen éstos las competencias que tienen asignadas. También recogemos la valoración que los consejeros realizan de los problemas que tienen en el cumplimiento de sus tareas. Los consejeros valoran cómo los consejos mejoran el funcionamiento de los colegios y diversos aspectos relacionados con la participación, asi como la satisfacción de los distintos miembros de la comunidad escolar respecto al funcionamiento de los consejos escolares.

Los diarios vascos frente al terrorismo (1990, 2000, 2008 y 2009. Análisis de los editoriales sobre los atentados mortales de ETA

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José-Ignacio Armentia-Vizuete

2013-01-01

Full Text Available En la presente investigación hemos analizado los editoriales que los medios de comunicación vascos publican durante los años 1990, 2000, 2008 y 2009 cuando se producen atentados de ETA con víctimas mortales. Pretendemos con ello observar el tratamiento que los diferentes medios de comunicación hacen sobre el terrorismo en sus textos de opinión más importantes, ya que son los que marcan la línea ideológica del medio. Como hipótesis de partida consideramos que a lo largo de las fechas analizadas hay un importantísimo cambio en la línea editorial de los medios a la hora de afrontar los asesinatos de ETA, que va desde la práctica inexistencia de la publicación de editoriales a la utilización de los mismos como instrumentos activos en la lucha contra la violencia. Alcanzado el año 2009, los medios de comunicación tienen una estrategia muy definida para combatir el terrorismo de ETA que queda perfectamente plasmada en los editoriales que publican.

Inclusión de los estándares internacionales sobre los derechos de los pueblos indígenas en políticas bancarias y programas REDD+

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Johanna Fonseca

2013-06-01

Full Text Available El presente ensayo analiza la inclusión de los derechos de los pueblos indígenas en el derecho y la política internacional, en el marco del Derecho Internacional de los Derechos Humanos. El objetivo de tal reflexión es determinar el grado de implementación de los estándares internacionales sobre los derechos de los pueblos indígenas por parte de los Estados, en particular Guatemala, respecto a los programas y proyectos de desarrollo. Para lograr tal objetivo, en un primer momento, se refleja la evolución del derecho internacional en torno al reconocimiento de los derechos de los pueblos indígenas. Posteriormente, se analiza la adecuación del derecho interno de los Estados a los estándares internacionales y regionales en la materia a la luz de las obligaciones internacionales de derechos humanos correspondientes y, finalmente, se aborda la consideración estatal de los derechos de los pueblos indígenas en programas y proyectos de desarrollo.

Los Procesos Electorales Centroamericanos en la Década de los 80

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Fernando HARTO DE VERA

2009-11-01

Full Text Available RESUMEN: En este artículo se traza cuales han sido los resultados de los distintos procesos electorales que han tenido lugar durante la década de los ochenta en Centroamérica.ABSTRACT: In this article, the author describes the electoral results of the elections in Central America in the eighties.

Ejercicio de los derechos y participación de las mujeres en los ...

International Development Research Centre (IDRC) Digital Library (Canada)

2013-07-19

Jul 19, 2013 ... Ejercicio de los derechos y participación de las mujeres en los espacios locales: Promesas y realidades de la descentralización en América Latina. Book cover: Ejercicio de los derechos y participación de las mujeres en los espacios locales. Editor(s):. Gloria Bonder. Publisher(s):. FLACSO Argentina ...

LOS EFECTOS DE LA ESTIMULACIÓN SOBRE EL MEDIO INTERNO DE LOS ORGANISMOS

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Laura Acuña

2002-07-01

Full Text Available Los efectos de la estimulación no se limitan a la conducta ostensible de los organismos sino que incluyen el funcionamiento de su medio interno. Tales efectos se encuentran en un continuo, desde los nocivos hasta los benéficos para la salud. El extremo de los efectos nocivos es la muerte súbita de los sujetos. En este trabajo se describen dos experimentos realizados en el laboratorio del primer autor sobre eventos ambientales conducentes a una muerte súbita en ratas, así como sobre algunos eventos involucrados en alargar su expectativa de vida. Alejándose del extremo de los efectos letales de la estimulación se encuentran otros efectos nocivos que involucran la salud de los sujetos. En este trabajo también se describe un estudio con humanos en el que se exploró la influencia negativa o positiva de otras personas sobre su salud física y mental. Mientras que la contribución principal del trabajo con las ratas fue mostrar que existen variables que promueven la supervivencia en una situación amenazante a la vida, en el estudio con sujetos humanos, la contribución principal fue relacionar los hallazgos con el concepto Pavloviano del Efecto de la Persona.

Aprender de los mayores: un intercambio intergeneracional en los Altos de Chiapas

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Paola Ortelli

2012-11-01

Full Text Available Este artículo trata sobre las ideas que dos generaciones de habitantes de Larráinzar tienen del “buen vivir” en el pueblo. Igualmente, contextualiza un estudio de caso y pone el énfasis en sus características histórico-políticas. Expone la perspectiva de los mayores sobre el papel del sistema de cargos en la formación ético-política de las nuevas generaciones hacia la continuidad de los valores propios. También aborda los procesos de apropiación y reformulación que hacen los jóvenes frente a los problemas contemporáneos en ese municipio. Este artículo nos invita a explorar la comunicación a través de la tradición oral y de los procesos de diálogo entre personas mayores y jóvenes.

Los medios votan

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Revista Chasqui

2015-01-01

Full Text Available Las experiencias electorales de Argentina, Ecuador, México y Venezuela, sugieren que la industria electoral, ya prendió sus hornos en la América Latina. Se advierte una nueva modalidad en el lanzamiento de los candidatos presidenciales muy similar a las utilizadas en los Estados Unidos. Es más, en el caso de Venezuela, los jefes de campaña, los llamados "brujos electorales", fueron norteamericanos. Y la televisión fue la niña bonita. CHASQU I presenta aqu í Un breve análisis, con nombre y apellido, de lo que pasó y está pasando en esos cuatro países.

Gestión de los seguimientos de los empleados.

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Díaz Rodrigo, Jaime

2017-01-01

Tiempo atrás y más aún en la actualidad, las empresas están prestando mayor interés en conseguir que los trabajadores sean felices y vayan motivados al trabajo. Con la intención de alcanzar un ambiente de trabajo en el que los empleados se sientan a gusto, disfruten con lo que hacen y dónde están, muchas empresas están tomando medidas ante ello y llegan al punto de crear departamentos dedicados a la felicidad del trabajador. Para prestar especial atención a los empleados, se les hacen entr...

El Tratamiento Contable y los Efectos Financieros y Fiscales de los Arrendamientos

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Vernor Mesén Figueroa

2013-02-01

Full Text Available En Costa Rica el mercado de los arrendamientos esuno de los sectores que durante los últimos años hamostrado mayor consolidación y crecimiento y cuyoimpacto ha sido sumamente significativo tanto sobrela posición financiera, resultado de operación y flujosde efectivo de los arrendadores y arrendatarios, comosobre los montos que éstos pagan por concepto deimpuesto sobre la renta. El presente estudio muestra una síntesis de la formaen la cual operan los contratos de arrendamiento, decuáles son los criterios contables para su diferenciaciónen financieros y operativos y consecuentemente decuál es el tratamiento contable que los arrendadoresy arrendatarios deben darle en sus estados financierospara cumplir con la NIC 17 “Arrendamientos”, la cualrige los criterios de registro, valuación, presentación yrevelación en esta materia. Finalmente se hace énfasisacerca de las consecuencias que los convenios dearrendamiento usualmente tienen sobre las decisioneseconómicas y estratégicas que toman tanto arrendadorescomo arrendatarios.   ABSTRACT In Costa Rica the rentals market is one of thesectors that during the last years have shown greatergrowth and consolidation and whose impact has beenextremely significant not only on the financial position,operation results and cash flow of landlords and renters,and on the amounts they pay for income tax. This study presents a synthesis on the way in whichrental contracts operate, which is the accountingcriterion for its differentiation in financial andoperational costs and as a consequence which is theaccounting treatment that renter and tenants mustgive them in their financial statements to fulfil 17 NIC“Rentals”, which governs the criterion of registration,valuation, presentation and disclosure in this matter.Finally, emphasis is made about the consequences thatrental agreements usually have on the economic andstrategic decisions that both renter and tenants make.

Los filtros de accesibilidad a los documentos públicos

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Enrique Pérez Herrero

2013-11-01

Full Text Available El presente artículo pretende despejar las dudas suscitadas en las salas de investigación de los archivos, en cuanto a la consulta de los documentos portadores  de información se refiere, bien por ser fuentes históricas, bien por tratarse de testimonios y pruebas de derechos adquiridos por las administraciones y administrados. La documentación histórica por excelencia (de más de 100 arios de antigüedad es de consulta libre, pues el desvelo y discernimiento de su tenor no atenta contra la intimidad de las personas ni contra la integridad de los procedimientos. No ocurre lo mismo con la documentación reciente, cuyo reconocimiento de su contenido puede, en determinado casos, afectar negativamente a su intervinientes (autor, destinatario y rogatorio o, simplemente, por tratarse de actos personales y propios, conceptuados de íntimos, que no interesan a terceras personas. Pero hay otros impedimentos, menos emblemáticos y reconocidos, que impiden la lectura de los documentos como son su mal estado de conservación  (lo que limita su manejo y la ausencia de instrumentos de descripción (lo que impide la localización de los documentos de interés. Estos impedimentos son a los que hemos bautizado con la denominación de “filtros de accesibilidad”, y que son los siguientes: Filtro legal (o plazos administrativos de accesibilidad y derecho a la intimidad, filtro de conservación (o mal estado de los documentos y filtro de los descriptores (o ausencia de instrumentos de descripción documental.The purpose of this article is to clear up the doubts concerning the difficulty of access to documents in public archives. Ancient documents (those more than one hundred years old are free to access since  the revealing of its tenor does not violate the right to privacy or the integrity of procedures. However, the access to recent documents may be detrimental to the people implied (author, addressee, etc particularly in the case of personal acts

Los cromosomas sexuales en los Primates no sólo son X e Y

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Steinberg, María Eugenia; Nieves, Mariela; Mudry, Marta Dolores

2009-01-01

En el Orden Primates se agrupan dos subórdenes, Strepsirrhini y Haplorrhini, donde las formas actuales del segundo comprenden a los Tarsiiformes junto a los Primates del Nuevo (Platyrrhini) y del Viejo Mundo (Catarrhini), incluyendo a Hominoidea en los últimos. En estos mamíferos el sistema de determinación sexual más extendido es el XX/XY, tal como se ha descrito en los Primates del Viejo Mundo, incluidos los humanos, de ahí el nombre de "human like". En los Platyrrhini actuales se observa l...

Tristes, tristes guerras. Los conflictos bélicos en los álbumes ilustrados

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López Tortosa, Carolina

2016-01-01

Este trabajo tiene como finalidad reflexionar sobre los álbumes ilustrados destinados a niños que tratan los conflictos bélicos. Distinguiremos cuatro grupos: álbumes de ficción, basados en hechos reales, los que se escribieron durante una guerra y, por último, la poesía ilustrada. En todos ellos analizaremos cómo se desarrolla la guerra y cómo esta involucra y afecta a diferentes grupos sociales, en especial, los niños. Además, durante todo el trabajo reflejaremos las emociones y los pensami...

Los derechos fundamentales de los presos y su reinsercción social

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López Melero, Montserrat

2011-01-01

La investigación centra su atención en el papel de los derechos fundamentales de los presos. Tomamos como base las Reglas Mínimas para el Tratamiento de reclusos y las Reglas Penitenciarias Europeas de 1973, con la finalidad de respetar los derechos de los reclusos y reforzar el cumplimiento del principio de legalidad en la ejecución penitenciaria. Es decir, considerando al preso como sujeto perteneciente de la sociedad y no como sujeto excluido, titular de derechos reconocidos constitucional...

Los insomnios

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Takeuchi Tan, Yuri; Fundación Valle de Lili

1998-01-01

Los insomnios/El sueño normal/Otros trastornos de sueño que producen insomnio pero también hipersomnio (excesiva somnolencia diurna)/Manejo y tratamiento de los insomnios/Higiene del sueño/Instrucciones para la higiene del sueño/Técnicas conductuales/Terapia farmacológica.

De los registros a los objetos: Semántica y comportamiento de los documentos: el desafío de la Web 3.0

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Mela Bosch

2012-10-01

Full Text Available Se presenta un panorama y los interrogantes fundamentales de la etapa de la Web 3.0. Se analizan las características actuales de los sistemas bibliográficos estructurados con el modelo entidad-relación. Se definen los niveles conceptual, lógico y físico en los sistemas informáticos; consecuentemente se presentan las características de los FRBR y se obervan las relaciones entre obra y documento en el modelo conceptual FRBR. Se describen los FRBRoo como una interpretación con una lógica de objetos de los mismos requerimientos funcionales. Finalmente se plantean las tendencias a futuro, tales como pasar de las modelizaciones de entidad-relación a la de objetos, la explicitación con anotación semántica consistente, el mapeo de bases bibliográficas existentes y el desarrollo de ontologías para que los sistemas documentales se integren en la Web Semática

Los presupuestos del Concurso

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Línea de Investigación “De la Crisis Empresarial

2006-01-01

Full Text Available Este escrito es el resultado de uno de los proyectos de investigación adelantados por el Departamento de Derecho Comercial de la Universidad Externado de Colombia. En el se hace una aproximación histórica a los presupuestos para acceder a los trámites concursales en Perú, Argentina y España, analizándolos desde los puntos doctrinal, académico y legal.Así mismo, es parte integrante de un trabajo más amplio que pretende elaborar un documento contentivo del tratamiento que se da a los presupuestos concursales a nivel mundial.En este orden de ideas, nos permitimos presentar un análisis minucioso de la legislación de los citados países iberoamericanos.

cultural de los chicanos

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Patricia Casasa

2003-01-01

Full Text Available En Estados Unidos los diferentes grupos étnicos de habla hispana, entre ellos los chicanos, se enfrentan al problema de definir su identidad frente a la cultura anglosajona dominante, y este proceso puede ser descrito como un fenómeno de autoreconocimiento colectivo, o sea, la percepción diferencial de una colectividad suficientemente integrada y consistente, en contraposición con otras. Cualquier elemento que integra una configuración cultural, como son las pautas de comportamiento, los estilos de vida, las fiestas, los cantos, los mitos, los usos del ceremonial laico y religioso, la organización social del espacio, el lenguaje, la vida cotidiana o la utilización y percepción del medio físico, etcétera, pueden desempeñar este papel.

Los Servicios de Inteligencia ante los retos de la Comunidad Internacional

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Torres Muro, Federico

2005-01-01

Full Text Available El título de mi contribución a este número de la revista Arbor, «Los Servicios de inteligencia ante los retos de la comunidad internacional", posiblemente debería completarse con la frase, para las que aquéllos deben tener respuesta. Me explico. Es obvio que la comunidad internacional tiene que afrontar retos como el hambre, la pobreza, el cambio climático, que no menciono en mi artículo ya que no entran dentro del ámbito de actuación de los servicios de inteligencia, aunque ningún analista cualificado los ignoraría. No obstante, he creído conveniente centrar mi descripción, necesariamente sucinta, del panorama actual de las relaciones internacionales en aquellos factores que entiendo afectan directamente a la seguridad internacional y, por tanto, a la tarea de los servicios de inteligencia.

Los sentidos y las ruinas

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Francine Masiello

2014-06-01

Full Text Available Camino a Cafayate, al norte de Tucumán, la ciudadela de los indios quilmes me permite el descanso y la reflexión. Escalando lo que en otra época fue la fortaleza de una cultura poderosa, estudio el horizonte, admiro las alturas, intento reconstruir la vida de los indígenas tal como hubiera sido en una época muy lejana. Sin embargo, estos pensamientos no son libres, ni son míos; más bien, el libro de turismo me dice cómo tengo que mirar, me cuenta la historia de la cultura quilmes para que no me quede ninguna sorpresa. Los quilmes, la civilización más grande de la Argentina antes de la llegada de los españoles, primero resistían los avances del imperio incaico y después, durante 130 años, se oponían a los conquistadores. Sabemos por los guías de turismo que los españoles arrancaron a los últimos sobrevivientes a pie a Buenos Aires. La gran mayoría pereció en el camino. También sabemos que las ruinas de los quilmes fueron rehabilitadas durante la última dictadura militar. Imposible, entonces, no captar la ironía del gesto de los militares al recordar a los indígenas desaparecidos mientras seguían desapareciendo al pueblo argentino durante la década de los años setenta.

Historia de los Medicamentos

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Alfredo Jácome Roca

2003-10-01

Full Text Available

Cómo evolucionaron los medicamentos

La historia de los medicamentos hace parte del devenir del hombre y de la historia de la medicina.

Desde siempre, el ser humano buscó una explicación a los fenómenos y una solución a sus males. El pensamiento mágico, más acentuado en las tribus y en las más antiguas civilizaciones, hizo importante el poder de los conjuros y la influencia de los dioses sobre las pócimas.

Con algunas excepciones, hasta que Paracelso introdujo en terapéutica las sustancias inorgánicas, los medicamentos eran hierbas. Gobernantes estudiosos del tema (el Emperador Rojo -padre de la Herbología china- y Mitrìdates VI -inventor y consumidor consuetudinario de la famosa teriaca- vivieron obsesionados con el temor al envenenamiento. Tanto que el último, septuagenario y derrotado por sus antiguos aliados romanos, trató de envenenarse para acabar con su vida, mas no fue posible pues estaba inmunizado contra los tóxicos; tuvo que rogarle a un esclavo que atravesara su pecho con la espada. Dioscórides y Plinio el Viejo eran eruditos conocedores de la botánica; el primero escribió la “Materia Médica”, el segundo, la “Historia Natural”.

La aparición de la medicina como oficio, en casos como los de Hipócrates y Galeno, estuvo rodeada de prestigio; pero en los más fue tarea de esclavos, labor de sirvientes. Estos colegas de la antigüedad aprendieron a manejar sus propios medicamentos, preparados en algunas trastiendas o “boticas”. Los farmacéuticos se iniciaron como simples dispensadores y tuvieron auge entre los árabes, civilización donde aparecieron también los primeros recetarios, listados de medicinas o primitivas farmacopeas. Pero siempre las mismas hierbas con los mismos hierbateros, para llamar de alguna manera a los empíricos que ejercían artesanalmente la medicina.

Refiriéndose a las curas de su médico tratante, Adriano –considerado por aquel

El reconocimiento de los bienes de dominio público: El caso de los municipios portugueses

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Susana Catarino Rua

2016-02-01

Full Text Available Objeto: Este trabajo tiene por objetivos analizar el mencionado en el POCAL (1999, en las NICSP del IPSASB y en diversas opiniones doctrinales con respecto al reconocimiento de los bienes de dominio público (BDP, así como verificar si existen problemas inherentes al reconocimiento de los BDP en Portugal, superables con la adopción de las NICSP. Diseño/metodología/Enfoque: Para este estudio, fue efectuada una revisión de literatura, de la posición del POCAL (1999, de las NICSP del IPSASB, y de la perspectiva doctrinal, con respecto al reconocimiento de los bienes de dominio público. Además, se realizó un estudio de la evolución de los valores de los bienes de dominio público, de los años 2006 a 2013, del total de los 308 municipios portugueses, para concluir acerca de la existencia de dificultades en el reconocimiento de estos activos y de la necesidad de adoptar los normativos internacionales. Aportaciones y Resultados: En algunos municipios portugueses, el proceso de inventario aún no está concluido, existiendo dificultades con respecto al reconocimiento de los BDP. Dichas dificultades resultan de que el POCAL (1999 no presenta los requisitos para el reconocimiento de los activos; problema superado en la NICSP nº 17 del IPSASB (2006b, que refiere esos requisitos. Adoptar un nuevo Sistema de Normalización Contable aplicable a la Administración Pública (SNC-AP, basado en las NICSP, puede ser la solución para dichas cuestiones, introduciendo criterios a considerar en el reconocimiento de los activos, que aseguren la comparabilidad de la información y de los valores del patrimonio de los municipios portugueses. Limitaciones: La inexistencia de criterios de reconocimiento a seguir por los municipios trae limitaciones al nivel de la comparabilidad de los valores de los diferentes componentes del activo presentados por los varios municipios. Valor añadido: Este trabajo nos enseña que, en Portugal, aún existen problemas con

Aspectos de los Sistemas Tributarios en los Países Andinos que Preocupan los a Inversionistas Extranjeros

OpenAIRE

Adrián F. Rodríguez Piedrahita; Carmela Hernández

2003-01-01

El presente análisis se ha enfocado en las reglas adoptadas por el legislador en normas internas, tomando como parámetro de comparación nuestra experiencia con inversionistas en la región, sometidos al régimen del impuesto federal sobre la renta en los Estados Unidos de América. Los comentarios que aquí se hacen han de ser considerados sin perjuicio de aquellos casos individuales en que la adopción de tratados bilaterales para evitar la doble tributación ha servido para conciliar los interese...

Fuentes personales y familiares de los valores de socialización de los padres: un estudio multinivel

OpenAIRE

Silvia Donato; Semira Tagliabue; Eugenia Scabini

2017-01-01

Este estudio se centró en los valores de socialización de los padres, es decir los valores que los padres quieren que sus hijos adopten, y sus fuentes. En una muestra de 325 familias italianas con un hijo adolescente (14-18 años), se compararon los valores de socialización entre los padres y las madres, y se evaluaron los valores personales de los padres y el clima de valores familiares como antecedentes de los valores que los padres quisieran que sus hijos adquirieran. Para cada familia se t...

Tics: los trastornos del movimiento más frecuentes en los niños

Directory of Open Access Journals (Sweden)

Ortiz Giraldo, Blair

2010-12-01

Full Text Available Los tics son los trastornos del movimiento más frecuentes en los niños y su mayor prevalencia es en la edad escolar. La mayoría son transitorios, pero algunos pueden tener repercusiones negativas en los ámbitos escolar, familiar y social, que pueden llevar a fracaso escolar, baja autoestima y disfunción social. Algunos de los tics se relacionan con el trastorno de déficit de atención e hiperactividad (TDAH y con otras enfermedades que requieren diagnóstico oportuno y adecuado tratamiento. En esta revisión sobre los tics se incluyen los siguientes aspectos: epidemiología, etiología, factores de riesgo, caracterización, enfermedades asociadas, diagnóstico, tratamiento y pronóstico.

Aproximaciones a los videojuegos y su incidencia en las subjetividades de los jugadores latinoamericanos

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Álvaro Alfonso Acevedo Merlano

2016-04-01

Full Text Available Este artículo analiza los resultados de un estudio sobre el modo en que los videojuegos inciden en la construcción de las subjetividades de los jugadores latinoamericanos desde el punto de vista del consumo cultural y considerando los discursos de la industria en la que fueron creados. A través del método etnográfico, se analiza cómo las subjetividades son afectadas dependiendo de la característica de los videojuegos que son consumidos, mostrando el fenómeno en América Latina. Los resultados se encaminan a superar el estigma de simples consumidores pasivos del tercer mundo, para comprender de manera crítica la producción y consumo de los videojuegos en el contexto latinoamericano.

La satisfacción de los clientes de los centros deportivos municipales de Barcelona

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Amal Elasri Ejjaberi

2015-03-01

Full Text Available El objetivo de este trabajo es identificar y analizar las variables que más influyen en la satisfacción del cliente en los centros deportivos de Barcelona. Los datos fueron recogidos en una encuesta entre los clientes actuales de centros deportivos municipales. Un análisis factorial aplicado a esta información revela cinco dimensiones que subyacen a los múltiples componentes de la oferta de servicios en dichas instalaciones: su calidad, los recursos humanos, la comunicación, el entorno social y la relación calidad-precio. Las variables generadas fueron incorporadas a un modelo de regresión múltiple en el que la variable dependiente fue la satisfacción del cliente. De acuerdo con los resultados las mujeres y los usuarios mayores de 60 años valoran más positivamente el servicio recibido, mientras que a mayor nivel de estudios, más exigentes son los clientes. Finalmente, un gerente debe prestar atención en primer lugar a la calidad de las instalaciones seguido de la comunicación, los recursos humanos, la relación calidad precio y el entorno social, por este orden.

DISEÑO DEL SISTEMA DE CONTROL DE CALIDAD DE LOS DIAGNOSTICADORES CENTIS EN FUNCIÓN DE LOS REQUERIMIENTOS DE LOS CLIENTES

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Pavel Melo Cala

2003-12-01

Full Text Available

Las empresas de hoy en día deben preocuparse por la satisfacción plena de las necesidades y expectativas de los clientes para lograr su fidelidad y ampliar la cuota de mercado sobre la base de la satisfacción de este. En un análisis de la satisfacción de los clientes con los diagnosticadores del CENTIS se determinó que. existían algunas insatisfacciones cuyas causas fundamentales eran las deficiencias en el sistema de control de la calidad (SCC y la falta de un adecuado diseño del servicio. Además, el costo actual de inspección es elevado. De ahí que el objetivo del presente trabajo consista en diseñar un SCC orientado a la satisfacción de los requisitos de los clientes en aras de reducir en un 50 % las quejas presentadas por los cliente externos, aumentar la satisfacción del personal y reducir los costos de inspección al mínimo posible.

[es] Los fundamentos normativos de las profesiones y los deberes de los trabajadores sociales

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Damián Salcedo Megales

2010-06-01

Full Text Available En este artículo presento un esbozo de estructura de los valores del trabajo social que hagan posible una justificación racional de sus deberes y responsabilidades. Dicha estructura nos permite elaborar una concepción de la ética profesional que pone de relieve las facetas institucionales de los fundamentos de la práctica profesional. En ella, encuentran su lugar principios, reglas, normas, etc. y así surge una visión general de sus exigencias y relaciones. Por último, se realizan algunas reflexiones sobre la identidad profesional y los compromisos básicos con el cambio social que se deducen de la teoría sobre los fundamentos normativos del trabajo social que he ofrecido. I sketch a theoretical framework for social work values that make possible a rational justification for duties and responsibilities. It enables us to develop an approach to professional ethics stressing the institutional aspects of the ground for professional practice. Principles, rules, norms, etc. find their place in such framework and so a comprehensive understanding of its requirements and relations emerge. Some remarks, finally, on professional identity and basic commitments to social reform are deduced from the basic account of the normative foundations for social work I offer.

Los Takanas: el acceso a la tierra y los recursos naturales (1950-2003.

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Zulema Lehm Ardaya

2010-01-01

uso comercial de diferentes especies naturales. El artículo discute la adaptación de los takanas a los desafíos y tendencias del uso de los recursos naturales en sistemas de acceso comunitario a la tierra.

El filibusterismo en los mensajes al Congreso de los presidentes de los Estados Unidos y la Ley de Neutralidad 1848-1860

OpenAIRE

Fallas Santana, Carmen María

2011-01-01

En este artículo se analiza el abordaje del filibusterismo en los mensajes al Congreso de los presidentes de Estados Unidos en el periodo comprendido entre el fin de la guerra con México y el inicio de la Guerra Civil. Argumenta que todas las administraciones declararon su compromiso de suprimir el filibusterismo porque era perjudicial para los intereses comerciales, políticos y económicos, la seguridad nacional y las relaciones exteriores. Señala que el rechazo de las peticiones de los gobie...

Análisis de los factores que influencian el gasto de los turistas culturales: el caso de los visitantes de museos de Medellín

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Juan Brida

2013-12-01

Full Text Available El presente trabajo analiza los determinantes del gasto que realizan los turistas culturales, considerandoel caso particular de los visitantes de tres diferentes museos de la ciudad de Medellín, Colombia. Con base en 434 cuestionarios recolectados entre los visitantes de los museos al finalizarsu visita durante el período junio-octubre 2011 y utilizando un modelo econométrico doble-valla (double-hurdle, el trabajo estima el efecto de distintas variables en el monto y laprobabilidad de gasto de los visitantes a un nivel microeconómico. Los resultados muestran que el gasto realizado en diversos rubros de la actividad turística elevala probabilidad de gastar, así como la del monto a gastar en los rubros alojamiento, alimentos ybebidas. Particularmente se observa un incremento proporcional en el conjunto de los componentes principales dentro del gasto turístico, esto es, transporte, alojamiento y alimentación.

LA UTILIZACIÓN QUE DE LOS MEDIOS MASIVOS HACEN LOS ADOLESCENTES

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María de los Angeles Carrillo

2012-11-01

Full Text Available Alrededor de una tercera parte de la población costarricense es joven y por lo tanto, ha estado presente en la evolución que la sociedad ha experimentado con la introducción de las nuevas tecnologías y en especial, de las modificaciones que han transformado los medios de comunicación masiva. Nunca ha existido la oportunidad de estudiar con profundidad el impacto que para Costa Rica ha tenido el desarrollo de la radío, la televisión, los periódicos, las revistas y el cine, y es por ello, que el análisis que se presenta a continuación contribuye a fijar pautas para delinear la importancia que para nuestra sociedad tienen los medios masivos. La intención de este documento es ofrecer al lector el panorama sobre la utilización que de estos medios hacen los adolescentes costarricenses. Los datos que se exponen forman parte del Estudio IDESPO-CORNELL, el cual es muy rico en su contenido y este análisis es sólo una pequeña muestra de ello. La información metodológica está contenida en varios documentos (Por ejemplo en el proyecto IDESPO-CORNELL, por lo que en esta ponencia sólo se hace una esquemática síntesis de ella. Este es el primero de varios estudios que el IDESPO planea presentar, pues considera que los fenómenos poblacionales no pueden estar desligados de la evolución de los medios masivos.

Los servicios de suministros de los establecimientos sanitarios: la medición de la performance

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Iván Claro Dacosta

2001-01-01

Full Text Available Los indicadores de performance en sus diferentes acepciones —llámense cuadernos de mando, medición de los resultados o indicadores de eficiencia— se han convertido en una herramienta indispensable dentro de las mejores organizaciones del mundo (World-Class Organizations para mejorar la calidad de los servicios y reducir al mismo tiempo los costes. Este artículo presenta un sistema de medición de la performance desarrollado específicamente para las cadenas de suministros de los establecimientos sanitarios. El sistema está organizado en diferentes niveles y grupos de indicadores, con el fin de presentar una visión jerárquica, coherente e íntegra de los procesos. Así, la performance de la cadena de suministros se presenta en función de (1 los aspectos financieros, (2 los aspectos de satisfacción del cliente, y (3 los aspectos internos del proceso. Además, atendiendo a las diferentes necesidades informativas del personal involucrado, el sistema de medición se estructura en tres niveles. El primer nivel considera el conjunto de la cadena de suministros y las interrelaciones entre las diversas actividades críticas. El segundo nivel se centra en los principales procesos de la cadena —léase, los procesos de gestión física de los productos, los procesos de compra y de negociación, y las unidades de stock en planta—. El tercer y último nivel controla cada actividad particular. El sistema de medición de la performance ha sido desarrollado y validado con la participación de 17 establecimientos sanitarios del estado de Québec (Canadá, pero, debido a la similitud en el funcionamiento, puede igualmente ser utilizado en los hospitales españoles.

Los servicios de suministros de los establecimientos sanitarios: la medición de la performance

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Dacosta Claro Iván

2001-01-01

Full Text Available Los indicadores de performance en sus diferentes acepciones -llámense cuadernos de mando, medición de los resultados o indicadores de eficiencia- se han convertido en una herramienta indispensable dentro de las mejores organizaciones del mundo (World-Class Organizations para mejorar la calidad de los servicios y reducir al mismo tiempo los costes. Este artículo presenta un sistema de medición de la performance desarrollado específicamente para las cadenas de suministros de los establecimientos sanitarios. El sistema está organizado en diferentes niveles y grupos de indicadores, con el fin de presentar una visión jerárquica, coherente e íntegra de los procesos. Así, la performance de la cadena de suministros se presenta en función de (1 los aspectos financieros, (2 los aspectos de satisfacción del cliente, y (3 los aspectos internos del proceso. Además, atendiendo a las diferentes necesidades informativas del personal involucrado, el sistema de medición se estructura en tres niveles. El primer nivel considera el conjunto de la cadena de suministros y las interrelaciones entre las diversas actividades críticas. El segundo nivel se centra en los principales procesos de la cadena -léase, los procesos de gestión física de los productos, los procesos de compra y de negociación, y las unidades de stock en planta-. El tercer y último nivel controla cada actividad particular. El sistema de medición de la performance ha sido desarrollado y validado con la participación de 17 establecimientos sanitarios del estado de Québec (Canadá, pero, debido a la similitud en el funcionamiento, puede igualmente ser utilizado en los hospitales españoles.

La satisfacción de los clientes de los centros deportivos municipales de Barcelona

OpenAIRE

Elasri Ejjaberi, Amal; Triadó i Ivern, Xavier Ma.; Aparicio Chueca, Ma. del Pilar (María del Pilar)

2015-01-01

El objetivo de este trabajo es identificar y analizar las variables que más influyen en la satisfacción del cliente en los centros deportivos de Barcelona. Los datos fueron recogidos en una encuesta entre los clientes actuales de centros deportivos municipales. Un análisis factorial aplicado a esta información revela cinco dimensiones que subyacen a los múltiples componentes de la oferta de servicios en dichas instalaciones: su calidad, los recursos humanos, la comunicación, el entorno social...

Los efectos de la estimulación sobre el medio interno de los organismos

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Carlos A. Bruner

2002-01-01

Full Text Available Los efectos de la estimulación no se limitan a la conducta ostensible de los organismos sino que incluyen el funcionamiento de su medio interno. Tales efectos se encuentran en un continuo, desde los nocivos hasta los benéficos para la salud. El extremo de los efectos nocivos es la muerte súbita de los sujetos. En este trabajo se describen dos experimentos realizados en el laboratorio del primer autor sobre eventos ambientales conducentes a una muerte súbita en ratas, así como sobre algunos eventos involucrados en alargar su expectativa de vida. Alejándose del extremo de los efectos letales de la estimulación se encuentran otros efectos nocivos que involucran la salud de los sujetos. En este trabajo también se describe un estudio con humanos en el que se exploró la influencia negativa o positiva de otras personas sobre su salud física y mental. Mientras que la contribución principal del trabajo con las ratas fue mostrar que existen variables que promueven la supervivencia en una situación amenazante a la vida, en el estudio con sujetos humanos, la contribución principal fue relacionar los hallazgos con el concepto Pavloviano del Efecto de la Persona

Prioridades de Clientes de los Mercados de los Agricultores

OpenAIRE

Curtis, Kynda; Gumirakiza, J. Dominique

2014-01-01

Los mercados de los agricultores ofrecen una experiencia de compra alternativa, especialmente para aquellos consumidores que buscan productos agrícolas frescos, de alta calidad y saludables (Holloway y Kneafsey, 2000; Brown, 2001; Archer et al., 2003; McGarry-Wolf et al., 2005; Zepeda y Deal, 2009; Lyon et al., 2009; Cole 2010; y USDAAMS, 2011).

Soy Sauce Residue Oil Extracted by a Novel Continuous Phase Transition Extraction under Low Temperature and Its Refining Process.

Science.gov (United States)

Zhao, Lichao; Zhang, Yong; He, Liping; Dai, Weijie; Lai, Yingyi; Yao, Xueyi; Cao, Yong

2014-04-09

On the basis of previous single-factor experiments, extraction parameters of soy sauce residue (SSR) oil extracted using a self-developed continuous phase transition extraction method at low temperature was optimized using the response surface methodology. The established optimal conditions for maximum oil yield were n-butane solvent, 0.5 MPa extraction pressure, 45 °C temperature, 62 min extraction time, and 45 mesh raw material granularity. Under these conditions, the actual yield was 28.43% ± 0.17%, which is relatively close to the predicted yield. Meanwhile, isoflavone was extracted from defatted SSR using the same method, but the parameters and solvent used were altered. The new solvent was 95% (v/v) ethanol, and extraction was performed under 1.0 MPa at 60 °C for 90 min. The extracted isoflavones, with 0.18% ± 0.012% yield, mainly comprised daidzein and genistein, two kinds of aglycones. The novel continuous phase transition extraction under low temperature could provide favorable conditions for the extraction of nonpolar or strongly polar substances. The oil physicochemical properties and fatty acids compositions were analyzed. Results showed that the main drawback of the crude oil was the excess of acid value (AV, 63.9 ± 0.1 mg KOH/g) and peroxide value (POV, 9.05 ± 0.3 mmol/kg), compared with that of normal soybean oil. However, through molecular distillation, AV and POV dropped to 1.78 ± 0.12 mg KOH/g and 5.9 ± 0.08 mmol/kg, respectively. This refined oil may be used as feedstuff oil.

Los destructivos B&B

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Daniel López

2015-01-01

Full Text Available En los últimos años varios dibujos animados para jóvenes han cautivado a los mayores por la temática que tratan. Ese es el caso de los Simpson o de Vida de Perros, que son fiel representación de la sociedad norteamericana. Ahora se suma a este fenómeno el dúo juvenil integrado por los destructivos BEAVIS & BUTT HEAD -B&B- jóvenes desempleados piromaniáticos cuyas vidas están marcadas por sus locuras, el amor a la música heavy metal, viven en una zona suburbana y retratan fielmente a la sociedad estadounidense. La exhibición de esta serie en América Latina es tomada como otra forma de penetración cultural norteamericana, son productos de mala calidad que nada tienen que ver con nuestra manera de ser, pero el marketing se impone y muy posiblemente en poco tiempo los B&B se impondrá como los Simpson.

EVALUACIÓN SOBRE LOS PERFILES DE INGRESO DE LOS ALUMNOS DE LOS POSGRADOS DE ADMINISTRACIÓN: ACTITUDES Y EXPERIENCIAS HACIA LAS MATEMÁTICAS

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Edgar Oliver Cardoso Espinosa

2012-01-01

Full Text Available Este artículo presenta los principales resultados de la investigación realizada sobre los perfiles de ingreso de los alumnos de los posgrados en administración impartidos en el Instituto Politécnico Nacional (IPN con la finalidad de identificar sus actitudes y experiencias hacia la asignatura de matemáticas. Los programas seleccionados fueron: 1 Maestría en Administración de Negocios (MAN; 2 Maestría en Administración Pública (MAP y, 3 Maestría en Administración en Gestión y Desarrollo de la Educación (MAGDE. El instrumento utilizado fue un cuestionario organizado tanto con preguntas cerradas como de tipo Likert. Las principales conclusiones fueron que los alumnos de posgrado presentan una actitud negativa hacia las matemáticas y sus experiencias de aprendizaje más desagradables han sido en el nivel de preparatoria. Además, los estudiantes perciben a esta asignatura como una disciplina útil pero difícil, así como manifestaron actitudes de desconfianza y de ansiedad en las situaciones que involucran el empleo de los procedimientos matemáticos.

La crisis financiera global de los noventa bajo la sombra de los derivados financieros

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Ayca Sarialioglu - Hayali

2010-05-01

Full Text Available El objetivo de este artículo es analizar el papel de los instrumentos financieros derivados en las crisis financieras internacionales del mundo en desarrollo en los noventa, tales como la crisis del sureste de Asia en 1997 y la crisis brasileña en 1999, etc. Al respecto, este artículo analiza el papel de los derivados financieros en las crisis internacionales, en términos de los efectos directos de crisis como el elemento principal para crear vulnerabilidad y disparar una masiva y rápida salida de capitales y efectos indirectos como acelerador de la crisis por el uso de algunos tipos específicos de derivados, como los total return swaps, los put-able debt, etc. La presencia de mercados de derivados pobremente e inapropia-damente estructurados, como los existentes en las economías en desarrollo en los noventa, estos han sido creados para ser usados con propósitos económicamente nocivos, han sido usados para tomar altos riesgos y escapar de las regulaciones prudenciales. Se sostiene que, aunque ellos fueron inicialmente diseñados para contribuir a la estabilidad financiera en virtud de sus potenciales beneficios económicos, tales como desplazamiento del riesgo y descubrimiento de precio, especialmente en los países en desarrollo, han causado inestabilidad financiera y fallas de mercado, riesgo moral y selección adversa, que son la raíz de los problemas de información asimétrica comúnmente vistos en los mercados financieros. Además han sido ampliamente usados para propósitos especulativos.

Factores diferenciales entre los ERP de software libre (FSW ERP) y los ERP propietarios

OpenAIRE

Oltra Badenes, Raúl Francisco; Gil Gómez, Hermenegildo; Bellver López, Rosa Ana

2011-01-01

[ES] : Los sistemas de información son actualmente uno de los factores clave en el desarrollo y competitividad de la empresa. Dentro de los sistemas de información, los ERP son posiblemente los sistemas que mayor impacto tienen en la gestión de las empresas. En su continua evolución, una de las nuevas tendencias en el desarrollo de ERP, es la del software libre o Free Software. Sin embargo, prácticamente no hay estudios que centren su atención en la aplicación del software libre a...

Tics: los trastornos del movimiento más frecuentes en los niños

OpenAIRE

Ortiz Giraldo, Blair; Blazicevich Carrillo,Lucía

2010-01-01

Los tics son los trastornos del movimiento más frecuentes en los niños y su mayor prevalencia es en la edad escolar. La mayoría son transitorios, pero algunos pueden tener repercusiones negativas en los ámbitos escolar, familiar y social, que pueden llevar a fracaso escolar, baja autoestima y disfunción social. Algunos de los tics se relacionan con el trastorno de déficit de atención e hiperactividad (TDAH) y con otras enfermedades que requieren diagnóstico oportuno y adecuado tratamiento. En...

Los átomos marcados

OpenAIRE

Pi Suñer, Augusto

2012-01-01

Ahora se ha hecho posible identificar los átomos y seguirlos en su camino a lo largo del recambio. Tenemos manera de distinguir unos átomos de otros entre los que constituyen una molécula, átomos "marcados", cuya suerte podremos conocer en cada uno de los momentos de las operaciones nutritivas. Por la importancia y porque auguramos gran porvenir al procedimiento de reconocer individualmente unos átomos, nos parece útil exponer los antecedentes del método y detenernos brevemente en la explicac...

Los vínculos de los que la familia es capaz

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Gisela Daza Navarrete

1999-10-01

Full Text Available La familia es sujeto y objeto de transformaciones entretejidas en el curso de los acontecimientos que se suceden en la producción económica y social en el capitalismo occidental. Sin embargo, la posición periférica que ocupamos en él produce expresiones susceptibles de ser consideradas como constitutivas de nuestra singularidad, bien sea por el matiz específico de su manifestación, bien sea por su capacidad para ejercer resistencia al curso impuesto por la tendencia general. Este texto, prosiguiendo el acontecer de los cambios de lo social, describe la afectación de los vínculos familiares en la propagación de la normalización, en la generación de los padres y de sus hijos, para dar paso, más tarde, a una serie de prácticas afianzadas en una nueva expresión del poder, el control, cuya manifestaciones más densas tienen lugar con la generación de los nietos.

Cascos utilizados por los pueblos de las estepas euroasiáticas en la época de los Escitas y de los Sármatas

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Brentjes, B.

2000-12-01

Full Text Available The helmet appeared in the steppes of Eurasia at the end of the second mill. BC. The helmets were cast and seem to follow Chinese helmets of the Shang-Yin time. This type of helmet reached eastern Europe in the first centuries of the first mill. BC. A new development was the armoured cap of felt with iron casted scales.It was developed by the Skythians under the impression of the Assyrian scale armour which they met during their invasion in Near East. Three Assyrian pointed helmets were found in northern Caucasia and might be booty or bought by the Cimmerians or the Skythians in the Seventh or sixth century BC. During the fifth and fourth centuries the Greeks sold several types of helmets to the Skythians. Thrakian helmets might have been won during wars on the Balkans. Celtic helmets found at several sites might have been imported via Italy -or are left by Celtic mercenaries of the Pontos kings.

El casco apareció en las estepas de Eurasia hacia el final del II milenio a.C. Los cascos eran forjados y parecen derivar de los cascos chinos del periodo Shang-Yin. Este tipo de casco alcanzó Europa oriental durante los primeros siglos del primer milenio a.C. Un nuevo desarrollo fue el capacete blindado de fieltro con escamas de hierro. Fue creado por los escitas bajo la influencia de las corazas asirias de escamas que encontraron durante sus incursiones en el Próximo Oriente. Tres cascos asirios apuntados han sido hallados en el norte del Cáucaso y podrían ser botín o adquisiciones de los Cimerios o los escitas durante los siglos VII-VI a.C. Durante los siglos V-IV a.C. los griegos vendieron diversos tipos de cascos a los Escitas. Cascos tracios pueden haber sido capturados durante campañas en los Balcanes. Cascos Célticos hallados en diversos yacimientos pudieron importarse via Italia -o haber pertenecido a mercenarios celtas de los reyes del Ponto.

Violencia cometida por los adolescentes en la familia o cuando son los hijos los que maltratan

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Helena Morales Ortega

2011-12-01

Full Text Available Este estudio de tipo cualitativo, de corte deductivo, se propuso realizar un acercamiento al fenómeno de la violencia ejercida por los jóvenes menores de 18 años en el ámbito familiar, para establecer su ocurrencia en la ciudad de Barranquilla, Colombia, describir las características de los jóvenes implicados, la dinámica familiar y algunos aspectos del entorno social que podrían estar facilitando la ocurrencia de la misma. El estudio fue realizado en el Centro de Reeducación del Adolescente Infractor "Oasis", de esta ciudad; se examinaron expedientes de jóvenes judicializados por los delitos de violencia intrafamiliar, hurto, lesiones personales y daño en bien ajeno, donde la víctima había sido un familiar; igualmente, se realizaron entrevistas semiestructuradas con profundidad a madres de jóvenes que al momento de la investigación se hallaban internos en el centro por violencia en la familia. Los resultados indican que son pocos los estudios criminológicos realizados sobre el tema; se trata de jóvenes con edades promedio de 14 a 17 años, provenientes de familias desintegradas, con carencias tanto materiales como afectivas, con dinámicas y estilos de crianza inadecuados; es frecuente en estos jóvenes el consumo de sustancias alucinógenas o alcohol.

Los Juegos Paralímpicos de Londres 2012: los Juegos de la inclusión

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Miguel Ángel Torralba

2012-12-01

Full Text Available Los Juegos Paralímpicos de Londres 2012 han sido excelentes, sin duda los mejores juegos de la historia, pero si por algo se han caracterizado ha sido por el nivel de inclusión desarrollado. Siguiendo el modelo de los Juegos Olímpicos, los organizadores han dado rienda suelta a todos los valores que posee el pueblo británico y, como fundadores del movimiento paralímpico en Stoke Mandeville por el Dr. Guttmann, han sabido conjugar el espectáculo deportivo con la difusión de las capacidades de los deportistas discapacitados. Las proezas de los deportistas paralímpicos han transmitido a toda la sociedad, a través de los medios de comunicación, los valores que tan magníficamente encarnan. La participación ha sido numerosa, 166 países y mas de 4.000 atletas, lo que convierte estos Juegos en la segunda manifestación deportiva de la Tierra. España representa una de las potencias del movimiento Paralímpico, estando presente en los primeros puestos del medallero y siendo punteros en la difusión de modelos educativos y participando en las investigaciones auspiciadas por el Comité Paralímpico Internacional.

LOS DESASTRES NATURALES Y LOS MEDIOS EN COLOMBIA: ¿INFORMACIÓN PARA LA PREVENCIÓN?

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Hermelin Daniel

2008-07-01

Full Text Available En Colombia se ha estudiado poco la relación entre la sociedad y el tratamiento que hacen los medios de comunicación de los desastres naturales. Este es un objeto de estudio que le concierne el campo de investigación denominado comunicación de las ciencias. En este sentido, se necesitan enfoques transdiscplinarios que permitan entender las condiciones de producción de la información, la construcción mediática de los acontecimientos y las percepciones y apropiaciones por parte del público Algunos estudios han mostrado que hay una tendencia en los medios colombianos a detenerse en la descripción detallada de los acontecimientos, y poco en las explicaciones sobre sus causas y consecuencias, desde la perspectiva de los científicos y los expertos. Explicaciones que cuando aparecen son limitadas, o incluso se intercalan con las de carácter sobrenatural. Las aproximaciones sobre la recepción de la información son necesarias, de manera que no se entienda el tratamiento de este tipo de acontecimientos como simples manipulaciones por parte de los medios. Se ha mostrado cómo el público también elige, en la medida en que sus imaginarios son cercanos a los imaginarios “propuestos” por los medios, en relación con los desastres naturales. Pero, si bien son claras las responsabilidades de las autoridades y de la sociedad civil a este respecto, lo anterior no elude sino que invita a la discusión sobre las responsabilidades de los medios de comunicación colombianos en la prevención de los desastres naturales.

Empleo racional de los cementos para los diferentes tipos de obras

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Calleja, José

1980-12-01

Full Text Available Not available

La tesis del contenido de esta conferencia podría resumirse en los siguientes cinco puntos: 1.º Prácticamente todos los países del mundo que fabrican y utilizan cemento, producen y emplean cementos de distintos tipos, clases y categorías, en relación con las características físicas, químicas y mecánico-resistentes de los mismos. 2:º Todas las obras, estructuras y elementos estructurales de hormigón imponen, en función de sus particularidades intrínsecas —propiedades y características— y extrínsecas — funcionalidad de servicio en las circunstancias ambientales de cada caso—, una serie de condiciones al material hormigón, ya sea masivo, armado o pretensado. 3.º Estas condiciones se refieren, fundamentalmente, a tres parámetros: resistencia mecánica, estabilidad y resistencia química. El conjunto de los tres constituye lo que en términos generales y amplios se puede llamar DURABILIDAD de la obra, esto es, su permanencia en servicio a lo largo del tiempo, y con la garantía de un margen de seguridad suficientemente amplio en todo momento, y en todas las circunstancias reales previsibles de dicho servicio. 4.º Para conseguir la calidad y el comportamiento óptimos de las obras, y con ello la máxima durabilidad de las mismas, es preciso que los componentes del hormigón, sus proporciones y la tecnología del material sean los más adecuados. 5.º Por lo que se refiere en particular al más activo y delicado de los materiales del hormigón, el cemento, éste puede y debe ser el más idóneo en cuanto a tipo, clase y categoría, así como en cuanto a dosificación y modo de empleo, para conseguir los hormigones y las obras más durables en cualquier caso.

De los estados fallidos

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Ruiz Medrano, Salvador Francisco

2011-01-01

Al presente, desde distintas perspectivas, los Estados fallidos parecieran ser una clasificación más de los Estados en general. Este artículo constituye un intento por revisar dicho concepto, que en nuestros días, últimamente, a cobrando nueva relevancia. La tarea se emprende desde el concepto que el derecho internacional da a los Estados fallidos. Luego se analizan las características políticas del mismo, a través del Índice de Política Exterior y Fondo para la Paz de los...

Los ancianos como actores sociales

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Mª PIA ARENYS

1996-01-01

Full Text Available En este artículo se recogen las discusiones de grupo que se realizaron durante cuatro meses en Barcelona como preparación del "II congreso de la gent gran" (II congreso de ancianos de esta ciudad, en noviembre de 1993. las discusiones se llevaron a cabo en las sedes de cada distrito, previa presentación de la ponencia por parte de un técnico. los componentes de los grupos son personas mayores sensibilizadas y comprometidas que forman parte del consejo de bienestar social del ayuntamiento de Barcelona. la metodología utilizada es cualitativa para el análisis del discurso, que se ha estructurado en los siguientes puntos: bajo el epígrafe "los ancianos como ciudadanos de derechos y obligaciones" se recogen los temas de valoración de la vejez, la familia, la jubilación, las implicaciones de los ancianos como ciudadanos de derechos y deberes y las funciones sociales de los ancianos.-- sobre estos temas, los mayores expresaron sus opiniones, que se vertieron, resumidamente, en la redacción final de la ponencia. aquí se recogen y se han analizado los materiales que ofrecen una versión de primera mano sobre lo que opinan los ancianos respecto al tema de "la valoración de la vejez".

¿LOS MODELOS MENTALES QUE EMPLEAN LOS ALUMNOS SOBRE LOS CONCEPTOS DE ELECTROSTÁTICA DEPENDEN DE LA INGENIERÍA QUE ESTUDIAN?

OpenAIRE

Enrique, Claudio Mario

2014-01-01

Este trabajo tiene el objeto de analizar los modelos mentales que emplean los alumnos de carreras de Ingeniería Eléctrica e Ingeniería en Sistemas de Información de la Universidad Tecnológica Nacional Facultad Regional Santa Fe, en conceptos relacionados con la Electrostática. Para ello, se tratarán de identificar los modelos que aplican después de haber recibido los conocimientos teórico – prácticos relacionados con conceptos asociados a la  Ley de Coulomb y el Campo Eléctrico., cuando cursa...

La moral, los roles, los estereotipos femeninos y la violencia simbólica

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Nazira Álvarez Espinoza

2016-06-01

Full Text Available El análisis realiza un breve recorrido por las principales teorías de evolución socio-cognitiva y su relación con la creación de las normas, instituciones, la cultura y la moral. La relación entre los roles sociales y la moral crean los estereotipos femeninos de género a través de los cuales se sanciona y se autorregula la conducta femenina transgresora de los valores establecidos por la colectividad.

Los usos y los propietarios del suelo en Barranquilla en la Década de los 30

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Edgar Mauricio Ferez Santander

2010-01-01

Full Text Available La importancia de Barranquilla en los años treinta no es solamente en los aspectos económicos, comerciales y de industrialización, esta ciudad tiene gran importancia en su actividad constructora que en cierta medida se da gracias al interés de los inmigrantes, que buscaban en la urbe una manera de mejorar la calidad de vida. Esto acompañado del aumento demográfico que también se presentaba dentro de la población. Así, dentro de este trabajo se busca explicar como desde la legalidad se buscaba construir la ciudad de una manera planificada, aunque con poco éxito como se puede demostrar con las situaciones de invasiones y urbanizaciones sin reglamentos y control.

Legitimidad y finalidad de los capítulos de propiedad intelectual en los tratados de libre comercio (TLC

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Susy Frankel

2011-11-01

Full Text Available Una visión analítica de la realidad actual permite apreciar un auge de los Tratados de Libre Comercio, mientras se presenta un estancamiento en las negociaciones multilaterales de comercio. Si bien la negociación de los TLC no se limita a los países desarrollados, los negociados por los países en desarrollo no tienden a contemplar mejoras en los estándares de propiedad intelectual. Algunos de los capítulos relativos a la propiedad intelectual incluidos en los Tratados de Libre Comercio simplemente reafirman los estándares del acuerdo sobre los ADPIC, mientras que otros se orientan a ampliar el cubrimiento y alcance de los derechos internacionales de propiedad intelectual. El presente artículo se concentra en estudiar la legitimidad y la finalidad de los capítulos de propiedad intelectual en los Tratados de Libre Comercio, así como la relación entre los capítulos sobre propiedad intelectual y el sistema multilateral de la Organización Mundial del Comercio (OMC que facilita los TLC y los límites racionales de la propiedad intelectual en el contexto comercial.

Comparative proteome analysis of Aspergillus oryzae 3.042 and A. oryzae 100-8 strains: Towards the production of different soy sauce flavors.

Science.gov (United States)

Zhao, Guozhong; Hou, Lihua; Yao, Yunping; Wang, Chunling; Cao, Xiaohong

2012-07-16

Aspergillus oryzae plays a central role in soybean fermentation, particularly in its contribution to the flavor of soy sauce. We present a comparative assessment of the intracellular differences between wild-type strain 3.042 and mutant strain A100-8, at the proteome level. 522 different protein spots were identified by MALDI-TOF MS, with 134 spots being confirmed by MALDI-TOF MS/MS. Of these, 451 were differentially expressed proteins (DEPs). There was at least a two-fold increase for 288 spots, and at least a two-fold decrease for 163 spots, in strain A100-8 when compared to 3.042. Further analysis showed that 63 of the more abundant proteins were involved in glycolysis and the citrate cycle; 43 more abundant proteins and 10 less abundant proteins were related to amino acid biosynthesis and metabolism; two of the more abundant proteins were involved in vitamin biosynthesis; and five of the more abundant proteins and four of the less abundant proteins were related to secondary metabolites. Moreover, quantitative real time PCR showed that the mRNA expression levels of six typical genes we selected were consistent with changes in protein expression. We postulate that there may be a relationship between DEPs and the flavor formation mechanism in A. oryzae. Crown Copyright © 2012. Published by Elsevier B.V. All rights reserved.

Los menos accesibles

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Lydia Bond

2015-01-01

Full Text Available Droga y SIDA están relacionados. La pobreza, la discriminación y el desempleo son factores que condicionan el consumo de drogas. Ergo, los programas de prevención tienen que llegar a los pobres.

Los medios en el medio

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José Ignacio López Vigil

2015-01-01

Full Text Available Los medios de comunicación siempre estuvieron en el medio de la vida. La gente se congregaba en torno a un libro de cuentos o una pantalla de cine o una radiola. ¿Qué es lo nuevo ahora? ¿Cuál es el protagonismo que han ganado los medios, especialmente los masivos? El autor reflexiona en torno a tres nuevos roles de los medios de comunicación social: legitimar lo que transmiten, establecer la realidad y representar a los ciudadanos.

Los cambios de temperatura en los revestimientos epoxi II

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Fernández Cánovas, M.

1970-04-01

Full Text Available This article is the second part of a previous paper published by the author in no. 189 of this magazine. It describes the tests carried out to check the theoretical results published in the earlier article. The tests have consisted in submitting concrete slabs covered with a layer of epoxi mortar to certain thermal conditions, to check the behaviour of the covering in the face of thermal changes. In all the tests, described in detail in the article, the epoxi layer has behaved extremely well, and no bonding failure has been observed, nor failures in the concrete base or in the epoxi layer.Este artículo es la segunda parte de un trabajo publicado por el autor en el número 189 de esta revista, y en él se realiza una descripción de los ensayos prácticos llevados a cabo para complementar el estudio teórico publicado en aquella primera parte. Los ensayos han consistido en someter a placas de hormigón revestidas de una Kipa de mor tero epoxi a determinadas condiciones térmicas, con el fin de poder comprobar el comportamiento del revestimiento frente a los cambios de temperatura. En todos los ensayos realizados y que, con detalle, están descritos en este artículo, el comportamiento de los revestimientos de mortero epoxi ha sido excelente, no habiéndose notado ningún fallo de adherencia, ni roturas en la base de hormigón, ni en la capa de mortero epoxi.

Preparación de los adultos mayores en los Estados Unidos para hacer frente a los desastres naturales: encuesta a escala nacional

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Tala M. Al-rousan

2014-12-01

Full Text Available OBJETIVOS: Nos propusimos determinar el grado de preparación frente a los desastres naturales de los adultos mayores en los Estados Unidos y evaluar los factores que pueden afectar negativamente la salud y la seguridad durante este tipo de incidentes. MÉTODOS: Obtuvimos una muestra de adultos de 50 años en adelante (n = 1 304 de la encuesta del 2010 del Estudio de la Salud y la Jubilación (HRS por su sigla en inglés. La encuesta recogió datos sobre las características demográficas generales, el estado de discapacidad o las limitaciones funcionales, y también sobre factores y comportamientos relacionados con la preparación frente a los desastres. Calculamos una puntuación global de preparación mediante indicadores individuales a fin de evaluar el grado de preparación general. RESULTADOS: La media de la edad de los participantes (n = 1 304 fue de 70 años (desviación estándar [DE] = 9,3. Solo 34,3% informaron que habían participado en un programa formativo o que habían leído materiales sobre la preparación para los desastres. Casi 15% indicaron que usaban dispositivos médicos eléctricos que podían correr riesgo de no funcionar si se interrumpiera el suministro eléctrico. La puntuación de preparación indicó que la edad más avanzada, la discapacidad física y el menor nivel de escolaridad y de ingresos se asociaban independiente y significativamente a un grado de preparación general inferior. CONCLUSIONES: A pesar de la mayor vulnerabilidad ante los desastres y del número cada vez mayor de adultos mayores en los Estados Unidos, muchos de los problemas sustanciales que encontramos son remediables y requieren atención en los sectores de la sociedad dedicados a la atención clínica, a la salud pública y al manejo de situaciones de emergencia.

Preparación de los adultos mayores en los Estados Unidos para hacer frente a los desastres naturales: encuesta a escala nacional*

Science.gov (United States)

Al-rousan, Tala M.; Rubenstein, Linda M.; Wallace, Robert B.

2015-01-01

Objetivos. Nos propusimos determinar el grado de preparación frente a los desastres naturales de los adultos mayores en los Estados Unidos y evaluar los factores que pueden afectar negativamente la salud y la seguridad durante este tipo de incidentes. Métodos. Obtuvimos una muestra de adultos de 50 años en adelante (n = 1 304) de la encuesta del 2010 del Estudio de la Salud y la Jubilación (HRS por su sigla en inglés). La encuesta recogió datos sobre las características demográficas generales, el estado de discapacidad o las limitaciones funcionales, y también sobre factores y comportamientos relacionados con la preparación frente a los desastres. Calculamos una puntuación global de preparación mediante indicadores individuales a fin de evaluar el grado de preparación general. Resultados. La media de la edad de los participantes (n = 1 304) fue de 70 años (desviación estándar [DE] = 9,3). Solo 34,3% informaron que habían participado en un programa formativo o que habían leído materiales sobre la preparación para los desastres. Casi 15% indicaron que usaban dispositivos médicos eléctricos que podían correr riesgo de no funcionar si se interrumpiera el suministro eléctrico. La puntuación de preparación indicó que la edad más avanzada, la discapacidad física y el menor nivel de escolaridad y de ingresos se asociaban independiente y significativamente a un grado de preparación general inferior. Conclusiones. A pesar de la mayor vulnerabilidad ante los desastres y del número cada vez mayor de adultos mayores en los Estados Unidos, muchos de los problemas sustanciales que encontramos son remediables y requieren atención en los sectores de la sociedad dedicados a la atención clínica, a la salud pública y al manejo de situaciones de emergencia.

CULTIVOS TRANSGÉNICOS: ENTRE LOS RIESGOS BIOLOGICOS Y LOS BENEFICIOS AMBIENTALES Y ECONOMICOS.

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Alejandro Chaparro Giraldo

2011-09-01

Full Text Available Los cultivos transgénicos, biotecnológicos o genéticamente modificados (GM son el resultado de la aplicación de la tecnología del DNA recombinante en la agricultura. Este tipo de organismos se forman con la transferencia de genes foráneos (transgenes de cualquier origen biológico (animal, vegetal, microbiano, viral al genoma de las especies cultivadas de plantas. Los cultivos GM se utilizan en el mundo desde 1996 y en diciembre de 2010 se llego a mil millones de hectáreas, sembradas en todo el período (James, 2010. En solo el pasado año 2010 se sembraron 148 millones de hectáreas, cultivadas por 15,4 millones de agricultores en 29 países (James, 2010. Los cultivos GM que se usan en la agricultura global son principalmente soya, algodón, maíz y colza, que expresan transgenes derivados de bacterias y que confieren resistencia a insectos lepidópteros (RIL o tolerancia a algunos herbicidas (TH, como glifosato y glufosinato de amonio. Las primeras variedades transgénicas contenían un solo transgen de interés, o evento simple, mientras que las variedades actuales expresan varios transgenes, o eventos apilados, que en algunos casos confieren resistencia a diferentes especies de insectos lepidópteros y coleópteros, así como tolerancia a dos tipos diferentes de herbicidas. Según Agrobio (2009, para el año 2009 se sembraron en Colombia, 35.671 hectáreas de cultivos GM de algodón, maíz, clavel y rosas. Maíz y algodón se sembraron en los departamentos de Sucre, Cesar, Córdoba, Huila y Tolima. Solo maíz en los departamentos de Antioquia, Valle del cauca, Meta, Cundinamarca y Santander, y clavel y rosas en el departamento de Cundinamarca. Las variedades transgénicas de maíz y algodón, expresan las características RIL y TH, como eventos simples o como eventos apilados. En el caso de clavel y rosa, se trata de genotipos que expresan el color azul. Desde la academia se ha tratado de organizar el debate sobre la adopción de los

Los estilos de gerencia

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Jorge Noriega Santos

1990-04-01

Full Text Available RESUMEN Es fundamental para cada persona saber cómo  se puede manejar una organización y los resultados que puede obtener de su gestión. Existen diversas formas o estilos de gerencia que podemos utilizar para  el logro de los objetivos. En este artículo basado en la teoría de Robert  Blake y Jane Mounton conocida con el  nombre de “Malla Gerencial “se trata de exponer los diversos  estilos de gerencia  y los efectos que cada uno de ellos producen en nuestras empresas o instituciones

Hacia una memorización de los signos de los impactos cruzados entre variables estratégicas