FOOD TECHNOLOGY

Author: GUTIÉRREZ MERINO JORGE.
Year: 2004.
University: COMPLUTENSE DE MADRID [More theses of this university] [www.ucm.es].
Place of defense: FACULTAD DE VETERINARIA.
Place of preparation: FACULTAD DE VETERINARIA.

Summary: The lactic acid bacteria (BAL) were Gram-positive microorganisms, very heterogeneous in terms of morphological and physiological, and whose main characteristics is the production of lactic acid as a product of a majority fermentative metabolism of carbohidradtos. In addition, these bacteria have some protective properties as a result of their competition for nutrients and the production of antimicrobial metabolites, which include the bacteriocins. The bacteriocins of lactic acid bacteria are synthetic peptides that are secreted ribosomal Middle extracellular and, in some cases, have a broad spectrum of action and microbial activity in front of bacteria alterantes and pathogens in food. Therefore, it was proposed that these bacteriocins used as bioconservantes of food for satisfacter consumer demand, which asks products more natural and less processed, and most importantly, to ensure their safety and hygienic quality. In this context, the enterocina P (EntP) is a bacteriocina produced by E.fascium Q13, a BAL isolation of a chorizo artisanally produced, and that shows a potent activity antimicrobina face numerous strains of Listeria monocytogenes and Staphylococcus aureus. Despite its undeniable potential as a natural food preservative, such bacteriocina is produced by a strain enterocócica and therefore its use as bioconservante could be challenged by the food industry. Traditionally, enterococci have been considered indicators of possible fecal contamination, and sometimes produce amines biógenas and show pathogenicity and virulence factors. Aemás, these microorganisms have been associated with problems of a santiario such as the emergence of resistance to antibiotics and the development of nosocomial infections. This means that, for reasons of safety and food hygiene, is deemed appropriate cloning, expression and functional production of EntP in hosts safer, such as bacterial cultures used as initiators or probiotics, or other microorganisms interest in the industry food, for their capacity to develop in ways minimum or d eproteínas recombinant production in large quantities and, therefore, facilitate purification of bacteriocina for subsequent use as a food additive. Moreover, the availability of reliable analytical methods for detecting bacteriocins enhance their use in food. Of all the detection techniques bacteriocins, immunological techniques are presented as a good choice for the identification and quantification of bacteriocins in different types of substrates. In general, these techniques show a high specificity and sensitivity, as well as being easily automatizables, which will evaluate a large number of samples and reduce subjectivity in the interpretation of results. So far, the number of jobs related to the acquisition of antibodies to bacteriocins is very low because the bacteriocins not immunogenic molecules are small and limited availability. One way to solve this problem would go through obtaining antibody specificity of default compared with synthetic peptides deducted from the amino acid sequence ls bacteriocins and conjugated to a molecule inmunógena. Accordingly, this research was the realization of sigu 8 dent or 7bb bjetivos: First, the immunochemical characterization and purification of EntP using antibodies specific default face it, and secondly , the evaluation of their cloning, expression and production in the following functional heterologous host: Escherichia coli and Metylobacterium extorquens, two Gram-negative bacteria which are able to produce high-value biotech proteins in a simple and relatively inexpensive substrate, Lactococcus lactis, a lactic bacteria used in the food industry for the production of cheese, and Pichia pastoris, a yeast metilotrófica to use for superproducicón a wide variety of recombinant proteins. On the one hand, obtaining specific antibody to synthetic peptides, derviados the amino acid sequence of EntP and conjugated to the molecule inmunógena LLH, enabled the detection and quantification in different substrates, the construction of chromatographic columns of inmunopurificación and monitoring his recovery after purification multicromatográfica. On the other hand, the construction of expression vectors carrying the gene structure of enterocina P (gene entP), which is responsible for encoding the enterocina as a prebacteriocina with a signal peptide whose procedado allows transport and secretion of a bacteriocina across Route General Secretion, with or without your hypothetical gene immunity, allowing the production of enterocina P in the supernatants of the selected hosts.

Author: GIMÉNEZ CROUSEILLES JOSÉ.
Year: 2004.
University: BARCELONA [More theses of this university] [www.ub.es].
Place of defense: FACULTAD DE MEDICINA.
Place of preparation: UNIVERSITAT DE BARCELONA.

Summary: Of the models used to study the in vivo injury by ischemia / reperfusion (I / R) common denominator is that they) IRestá caused by mechanical, which is denominarál / Rfisica for distinguished laJ / Rfarmacológica, that is the model we studied and compared with the first, thus proving that it may cause injury by R / S mediated pharmacological substances, and that the latter are involved species derived reactive oxygen and óxído nitric. We have used male Wistar rats that are anestesiadas with urethane. It is administered by intraveIiosa blue Evans all% (20 mglkg). After midline laparotomy, you select a handle ileum was cannula at both ends and infused with saline at 37 DC.Se employs a pincer hemostatic to produce ischemia (60 minutes) Physical, applying it to the branch of mesenteric artery that irrigates intestine selected, and withdrew to provoke reperfusion (30 minutes). The pharmacological ischemia was induced by the the superfusión of artery mesetérica that irrigates the handle intestinalseleocionada with noradrenaline 2.5'10 .3 M, Yla reperfusion retiran-do this and superfundiendo isoxsuprina2'3MYtimoxamina2 .10.3 M. A characteristic in the reperfusion of ischemic bowel is the dafio functional and structural mucosa, which leads to an increase in microvascular permeability and lamucosa bowel, as well as dafio tissue. To quantify, measured respectively blue Evans extravasado, and the level of lacticodeshidrogenasa (LDH) in eUíquido infusion. For gemostrar the implicaci.ónde the reactive oxygen species in the syndrome IIR used the drug allopurinol, superoxide dismutase and catalase. For the involvement of nitric oxide, L-argininay the L-NG nitroarginina methyl ester (L-NAME). Like the model I / RfiSica, ischemic reperfusion injury aggravated in the model I / Rfármacológica. The ischemia of 60 minutes is more severe in R / Rfisica that R / Rfarmacológica; and reperfu-sión, in Group I / Rfarmacológica, besides being less severe, the maximum change takes a little longer in coming. The allopurinol and superoxide dismutase prevent in the same proportion, in the two models I / R, the increase in vascular permeability and mucosa, and dafio tissue after reperfusion of ischemic bowel. Treatment with catalase not prevent injury but shows no statistically significant differences between the two experimental models. Treatment with L-NAMEproduce a significant deterioration of reperfusion injury in the models I / Rfisica / Rfarmacológica, valorándolo much as a further release of LDH intracellular proportional in both models; co-mo increased permeability of the intestinal mucosa Evans Blue, but with a different behavior in both experimental models. Treatment with L-argininadurante reperfusion protected in the same proportion injury, valued by LDH levels in the two models IIR. In the model I / Rfisica everything and that the trend is to reduce the clearance of Evans blue regard to the reference group I / Rfisica untreated, in a comprehensive manner does not provide a statistically significant decrease. In the model I / Rfarmacológica, on the other hand, it significantly reduces the clearance of Evans blue during reperfusion. Despite these differences, we are unable to conclude that such behavior is different. The results confirm the assumptions made and show that the derived reactive oxygen species, and nitric oxide, are involved in the process of R / S pharmacology.

Author: CITTI DE PETRICONE ROSANNA.
Year: 2004.
University: COMPLUTENSE DE MADRID [More theses of this university] [www.ucm.es].
Place of defense: FACULTAD DE VETERINARIA.
Place of preparation: FACULTAD DE VETERINARIA , UNIVERSIDAD COMPLUTENSE DE MADRID.

Summary: Milk and dairy products are some of the foods most at risk with regard to the transmission of Listeria monocytogenes bacteria cause listeriosis, which makes it necessary to implement control mechanisms that prevent or minimize outbreaks of this tox . iinfección food associated with the consumption of these products. Therefore, long-lactic acid-producing bacteria bacteriocins (bacteriocinogénicas) and / or its metabolites antimicrobials (eg bacteriocins) are receiving a great deal of attention for its possible application as bioconservantes in the modern dairy industry, as an additional barrier in strategies Matched food preservation (technology barriers). In this regard, this strategy pennitiria increase the life and safety of food, as well as reducing the use of aditívos chemical and intensity of technological treatments that might interfere negatively on the organoleptic quality and / or nutrition. Therefore, in this Doctoral Thesis lactic acid bacteria have been isolated from milk and cheese from buffalo milk in Venezuela activity bacteriocn1ogénica face microorganisms alterantes and pathogens in food as, among others, L. Monocytogenes. The lactic bacteria most interesting were characterized bioquírnicamente (growth at different temperatures, pH, concentration of salts, selective media, hemolytic activity ureásica and, susceptibility to various antibiotics, etc.) and taxonomically identified at the level of genus and species through various tests bioquírnicas and enzymatic, fermentation lúdratos carbon (systems APIs), electrophoresis protrinas total (SDS-P AGE) and sequencing rDNA l6S and lúbridación DNA: DNA. It was also proceeded to genetic profiling (PCR profile plasmidico and nucleotide sequencing). / Inmunoquírnica (essays ELlSA), evaluation of stability fisico-quirnica (treatments ténnicos pH., Proteases and renin), purification to homogeneity by various cromatografias (FPLC), and amino acid sequencing of the most interesting bacteriocins. In addition, it assessed. Its spectrum of action against various microorganisms alterantes and pathogens in food as L. Monocytogenes, Clostridium perfungens, C. Botulinwn and Staphylococcus aureus. Moreover, assessed the ability of the strains Pediococcus acidilactici QFl54 (producer d ~ pediocina PA-l), Enterococcus faecium QF387 (producing enterocinas P Cl) and E. Faecium QA5.4 (producing enterocinas.L50, PyQ) to develop and produce these bacteriocins in various substrates milk (skimmed and whole milk cow, buffalo milk and whole milk whey cows and buffaloes). Finally, we demonstrated the effectiveness of the use of a crop of P. Acidilactici QFI54 (strain producing pediocina PA-l isolated from fresh buffalo milk cheese), as well as a fermented whey by this strain (ingredient alirnentario), as bioconservante of whole milk and whey buffaloes stored under conditions abuse Heat (8 and 32C) to eliminate and control the presence of L. Monocytogenes, even when this pathogenic microorganism is initial high dose (approx.. 1 X l05 ufclml). These results suggest the effectiveness of this strategy bioconservación for, fonnando part of a barrier system, Icontribuir to asegurirniento the quality lúgiénico-sanitaria and safety of the milk, and probably various dairy products in food systems model.

Author: DIAZ DELGADO AMALIA.
Year: 2004.
University: COMPLUTENSE DE MADRID [More theses of this university] [www.ucm.es].
Place of defense: FACULTAD DE FARMACIA.
Place of preparation: FACULTAD DE FARMACIA.

Summary: This memory is a study of the characterization of azufaifa (Zizphus jujuba Millar) for which it has been determined their chemical composition and has been deducted its nutritive value potential. We have used samples of different varieties of azufaifa (a total of 14) from various locations in Spain and China, and have implemented a wide range of analytical techniques, and an appropriate statistical treatment has been determined centesimal composition and the content of some micronutrients (elements minerals and vitamins). It has also studied the possible influence of the type of crop, rainfed or irrigated, as well as the variations among different states of maturity and different years of harvest. After the study concludes that a fruit is slightly acidic, with a large amount of total carbohydrates, stressing between soluble sugars fructose and glucose: bring very little fat and fiber quantities interesting; between vitamins highlights vitamin B6 and vitamin C with values that resemble fruit consumption as usual strawberries.

Author: GIL ESPARZA AUGUSTA M..
Year: 2004.
University: COMPLUTENSE DE MADRID [More theses of this university] [www.ucm.es].
Place of defense: FACULTAD DE FARMACIA.
Place of preparation: FACULTAD DE FARMACIA.

Summary: The overall objective of this work is to assess the food and some habits associated with it, the Bubi adult immigrant first generation in the Community of Madrid. It uses a questionnaire semi-frequency questionnaire and food habits, lifestyle and salud.Se conducting a study of traditional foods for sale in Bubis trade in CAM. The data are exploited with different programs, Epi-info, Food-Processor Excel. An estimated frequency of consumption of food intake and energy nutrientes.Se described habits of the people associated with the preparation and consumption of food and forms of lifestyle such as physical activity and tabaquismo.Se determines an approximation to the state of health individuals. Se concluye, de forma general, en que la alimentación del bubi sigue un patrón dietético que incluye una amplia variedad de alimentos y que es cercano al patrón mediterráneo occidental prevalente en la Comunidad de Madrid.El bubi presenta algunas características favorables respecto a la población de host, such as increased consumption of vegetables and fruit and lower prevalence of alcohol and snuff.

Author: GARCÍA TORRE M. TRINIDAD.
Year: 2004.
University: COMPLUTENSE DE MADRID [More theses of this university] [www.ucm.es].
Place of defense: FACULTAD DE FARMACIA.
Place of preparation: FACULTAD DE FARMACIA UCM.

Summary: It assesses a range of physical, chemical and microbiological, with an emphasis on the food fiber in vegetables broccoli, Brussels sprouts, white asparagus stored in cooling 2 ° C and HR 80-85 ° C and polymeric bags at the same temperature. All of this aimed at knowing their quality and service life, factors of great interest at present in view of the marketing of fresh produce. Analysis of food, fiber, as well as one of its components, substances pécticas, has been made possible with methodologies that have been previously validated its application to plant samples. The testing conditions have largely succeeded in extending the shelf life of these plants, mainly in the packed atmosphere codified at 48, 37 and 21 days in the case of broccoli, Brussels sprouts and white asparagus respectively. The statistical treatment of data has resulted in a discussion of the results of great interest. Finally has deepened in the fields of improving the life of broccoli through the study of the relationship of the respiratory rate, the synthesis of ethylene and gene expression and formation of 1-aminociclopropano-1-carboxilato (PCA ) synthase and ACC oxidase, with the harvest senescence. The provision is very broad and is acknowledged today. Doctoral Thesis This has been integrated into the latest phase of the Research Project funded by the Interministerial Commission of Science and Technology n fourth ALI96-0918.

Author: SAN MATEOS LOPEZ DE IPIÑA MARIA DEL PILAR.
Year: 2004.
University: PAÍS VASCO [More theses of this university] [www.ehu.es].
Place of defense: FACULTAD DE FARMACIA.
Place of preparation: FACULTAD DE FARMACIA.

Summary: There will always be a study case / control retrospective, to hear cardiovascular risk factors presented by the people who go first with a history of acute myocardial infarction to the Hospital Saint-James Vitoria during the period 01-01-1995 to 01 -01-2000 and compare them with the risk factors presented by the people of Alava without prior myocardial. Of all the cardiovascular risk factors described, it is a special reference to the role of infection in the development of atherosclerosis and the potential benefits to be gained from the pre-antibiotic treatment. To that end, we appreciate the possible existence of a relationship between the Antibioterapia prior development or otherwise of ischemic heart disease.

Author: MONSALVE GOMARIZ IZASKUN.
Year: 2004.
University: COMPLUTENSE DE MADRID [More theses of this university] [www.ucm.es].
Place of defense: FAC. DE FARMACIA.
Place of preparation: FACULTAD DE FARMACIA.

Summary: Given the importance of social acceptance in the development of biotechnology applied to the procurement of food in this research paper raises the following objective: Evaluation of the perception of biotechnology for food and food ingredients in the population university of the Complutense University of Madrid. Considering this for students from different areas of knowledge and degrees. The study of the changing perception of biotechnology at the time (2000-04). Just as the assessment of the impact of information on biotechnology in its perception. From the results it can be concluded that: 37% of the students surveyed had a clear positive perception of biotechnology, mainly students of the area of Health Sciences (Pharmacology, CYTA and Veterinary). These students understand the scientific terminology used and the university as a major source of information. They support the "development" of biotechnology and consider them in future benefits. A 11% have a clear negative perception, and are mainly students of Law and History of Art. A 18% maintains an intermediate position, englobándose in this group to students in the area of Social Sciences and Humanities, mainly students of journalism and law. A 34% shows a great indifference or ignorance on the subject, found here mainly students of the area of Experimental Sciences (Mathematics) and the Social Sciences and Humanities. They acknowledge they do not know "anything" on biotechnology and feel that the terrginología science is difficult to understand not have any opinion fonnada as to the potential risks and benefits of biotechnology. In general there is little significant change in terms of positive or negative perception of biotechnology on the part of the surveyed students, and we can conclude that the perception of biotechnology is directly correlated with education and information received.

Author: Elez Martínez Pedro.
Year: 2004.
University: LLEIDA [More theses of this university] [www.udl.es].
Place of defense: E.T.S. de Ingeniería Agraria.
Place of preparation: E.T.S. de Ingeniería Agraria.

Summary: In recent years, the growing demand for products with similar characteristics to those of fresh produce has led to a significant interest from the industry to develop new techniques of food processing. The application of electric pulses of high field strength (PEAIC) is a non-thermal technology that might be an alternative to avoid the negative impacts that produces heat in food. This paper has studied the feasibility of obtaining in orange juice with features close to the freshly squeezed and stable for a relatively long time through PEAIC. First, it evaluated the effect of processing parameters for PEAIC on microorganisms (Lactobacillus brevis and Saccharomyces cerevisiae) and enzymes (pectin methyl esterase and peroxidase) disruption of orange juice. In addition, we studied the effect of different combinations of treatment PEAIC in the antioxidant properties of orange juice (vitamin C and antioxidant capacity). Finally, it was determined the useful life of orange juice treated with PEAIC to get juice microbilógica and enzymatically stable maintain its physicochemical properties and antioxidants. All these studies were conducted by reference to a heat treatment. Seeking orange juice with PEAIC, the population of L. Brevis and S. Cerevisiae was reduced to levels sufficient to consider the product as pasteurized. The inactivation of L. Brevis and S. Cerevisiae inoculated in orange juice was increased to implement PEAIC as bipolar and with increasing electric field strength, the time of treatment, and reduce the frequency of pulse width and pulse. The destruction was achieved maximum processed orange juice at 35 kV / cm at 1000 microseconds pulses with bipolar 4 microseconds to 200 Hz and was 5.8 reductions in decimals L. Brevis and 5.1 reductions decimals in S. Cerevisiae. Treatment of orange juice with PEAIC under the conditions cited was more effective than the thermal pasteurization (90Â ° C, 1min) to inactivate L.brevis and both treatments had a similar effect on the destruction of S.cerevisiae. The PEAIC caused the rupture of the cell membrane and cytoplasmic disruption, leading to the death microbial. A treatment of 35 kV / cm during 1500 microsengundos with bipolar pulses of 4 microseconds to 200 Hz was achieved completely inactivate peroxidase (POD) and reduce to 20% the activity of pectin methyl esterase (SMEs) in orange juice. The PME was more resistant to PEAIC that POD, while there was otherwise alsometer juice to a heat treatment (90Â ° C, 1 min). The enzyme inhibition in doing so increased the intensity of the electric field, the time of treatment, the pulse frequency, pulse width and density of electric power. The bipolar pulses were more effective in the inactivation of PME, while the monopolares they were in the reduction of activity POD. In both cases, reduction of enzyme activity could connect through various mathematical models respect to the electric field, the time of treatment, the pulse frequency, pulse width and density of electric power. The orange juice retained much vitamin C after treatment with PEAIC of 35 kV / cm at 1000 microseconds pulses with bipolar 4 microseconds to 200 Hz (90.8%) after applying a heat treatment 90Â ° C for 1 minute ( 82.4%). The pulses applied in bipolar mode as well as a reduction in the electric field strength, the time of treatment, the pulse frequency and pulse width led to increased retention juice with vitamin C, the antioxidant capacity of orange juice not Modified by treatment with PEAIC (39.3% inhibition DPPH), while a heat treatment reduced the 8 activitie 772 d antioxidant juice to 35.4% inhibition of DPPH. A treatment with PEAI of 35kV/cm for 100 microseconds pulses with bipolar 4 microseconds to 200 Hz assured stability microbiologically orange juice for 56 days stored in refrigeration, while its alteration by the microflora natural juice was detected alos 30 days stored at room temperature. Both the juice treated with pulses such as heat-treated (90Â ° C, 1 min) showed low enzymatic activities heat but there were no differences between treatment in pH, acidity and soluble solids. The retention of vitamin C in the juice processed by PEAIC was very high, achieving the recommended daily intake with a dose of 250 ml for 56 days stored with that dose from the day 14 storage (25.2-42.8%). The antioxidant capacity of juice treated with PEAIC or with the heat and no treatment fell slightly during storage. In conclusion, with the processed through PEAIC to get orange juice with a shelf life comparable to that achieved with the heat treatment but more maintenance of physicochemical properties and antioxidants.

Author: PRADO RODRÍGUEZ MARTA.
Year: 2004.
University: SANTIAGO DE COMPOSTELA [More theses of this university] [www.usc.es].
Place of defense: FACULTAD DE VETERINARIA.
Place of preparation: FACULTAD DE VETERINARIA.

Summary: This thesis has led to the development and optimization methods based on DNA analysis for the identification of both animal species present in animals, in order to determine the possible fraud in labeling, such as those present in feed intended for animal feed. It has also been established complementarity between this technique and the technique microscopic official. It also has developed a method based on DNA analysis to determine the presence of cattle in all kinds of samples, including those who have suffered from intense heat treatment. This thesis also addresses an interesting study on heteroplasmia level in mitochondrial Iberian cattle that has implications both studies authenticity of species and the phylogenetic relationships of the Iberian breeds, in addition to questioning some of the current theories of heredity mitochondrial also optimized a method that allows the separation of mitochondrial haplotypes coexisting.

Author: Gelvez Ordoñez Victor Manuel.
Year: 2004.
University: AUTÓNOMA DE BARCELONA [More theses of this university] [www.uab.es].
Place of defense: Facultat de Veterinaria.
Place of preparation: Facultad de Veterinaria.

Summary: The main objective of this PhD dissertation is to develop a new product egg, low-calorie and high-protein, by applying high pressure isostatic. Likewise, it also aims to study the effect of irradiation on the product. To achieve these objectives are carried out two major experiments. The first experiment involves the application of high pressure and the second deals with irradiation. Both experiments were based primarily on the study of the rheological characteristics induced structural changes caused by different treatments (pressure, irradiation and heat) in protein and which in turn are determined by many variables and conditions of treatment. In the first experience of high pressure is a series of essays preliminary (36 tests repeated) to observe the effect of pressure on the traditional formulas of cream Catalan. Based on the results of these trials, was raised an experimental design (methodology surface response), changing the traditional formula and subjecting her to the same conditions, obtaining in this way two formulas best with a high content of egg yolk; also set the treatment conditions (temperature and time) and the interval pressure, in which the modified formulas presented rheological behavior as we wanted. In a subsequent trial was introduced variable pH to assess their effect, along with the proportion of yolk and the pressure on the color and stability of the structures formed. The second experience of high pressure was performed characterization reológica complete by different types of tests at steady state and dynamic, assessed protein digestibility and color; achieved thus obtain a formula and determining the optimal conditions for the proper treatment obtaining cream egg. The second experiment, the irradiation, was divided into three experience. In all of them the optimal formula of the first experiment was subjected to heat treatment and are packaged in plastic pots allowing contact with the air and forwarded to 1, 3 or 8 kGy at room temperature. In the first experiment was to observe the influence of the dose of irradiation on the structure of the gel, through characterization reológica in color and protein digestibility of the product after irradiation. The second experience was analyzed oxidation of the cream, at pH 5.5 and 7.0, treated under the same conditions earlier and kept for 1, 3, 7 days 4 and 20 Â ° C. The third experience once treated creams (pH 7.0) for packaged heat and were left to cool and were inoculated with Salmonella and Listeria innocua and their survival was observed after treatment for 1, 7 and 15 days stored at 4 Â ° C. HIGH PRESSURE In formulas traditional treatments pressure produced no positive effects, as they increased the intensity of pressure the product had major adverse events. Based on this experience and the literature review was decided to increase the proportion of yolk, looking for the product coagulase, and tried to give greater consistency with? - Carragenato. It was noted that as increasing the bud, temperature and time pressure occurred creams more stable and consistent. In relation to the pH is apparent that at pH 5.5 and 7.0 are not newtoniamos and fluids have seudoplasticidad. The pH strongly influences the rheological behavior; at pH 5.5 presents an area of hysteresis higher than at pH 7.0, regardless of the proportion of yolk. Moreover, this pH, there was no significant effect of either the pressure or the proportion of yolk, however, at pH 5.5 at lower pressure and higher proportion of yolk largest area of hysteresis. The apparent viscosity is influenced by the pre-8-sion ys a65 and notes an increase in viscosity at higher pressure and lower proportion of yolk. On the other hand, as the pressure increases gels formed are more elastic. With regard to color, creams with a higher proportion of yolk have less clarity, but this parameter is only slightly affected by the pressure, while the pH does affect significantly, but these changes were not easily distinguishable to the naked eye. The digestibility increases in the samples treated by pressure when compared to the heat treatment, but the increase is not proportional to the pressure nor is there a clear relationship with the proportion of yolk. IRRADIACIÓN As for the effect of irradiation on the rheological characteristics of the cream with 30% yolk at pH 5.5 and 7.0 previously treated for heat to 80 Â ° C for 20 min, it was found that the dose of 8 kGy significantly influences and that pH has a strong influence on changes in the structure of the samples, at pH 5.5 reduces hysteresis, whereas at pH 7.0 increases. Also, the viscosity is affected by irradiation, but it depends on the dose and pH, with 8 kGy and pH 7 is a significant decrease. As for the effect on the color irradiation had a very strong influence. Clarity significantly decreased both pH, but it was most pronounced at pH 7.0. The parameters a and b of creams with pH 7.0 decreased but increased creams with pH 5.5. However, the total change color strongest observed in the pH 5.5 treated to 3 kGy. Irradiation catalyzed oxidation and had increased production of nonanal that hexanal, the concentration of both compounds depended primarily pH, and to a lesser intensity of the time and temperature of storage. Irradiation does not produce changes in digestibility creams.

Author: MORCUENDE SÁNCHEZ DAVID.
Year: 2004.
University: EXTREMADURA [More theses of this university] [www.unex.es].
Place of defense: FACULTAD DE VETERINARIA.
Place of preparation: FACULTAD DE VETERINARIA.

Summary: In Spain duroc race has been using at the junction with the Iberian race, making a series of improvements in the productive and reproductive characteristics, all without causing a decline in the quality of gracious meat and meat products produced in comparison with pork Iberian cigar. In an initial pilot phase examines two lines of genetic duroc pig (lines Canadian and Italian) under the criteria of quality market cámico Spanish. Both lines do not differ in their productive performance of the channel. In relation to the physical-chemical characteristics of the beef, pork duroc Canadian line presents a greater intramuscular fat content in the Italian line, which leads to the existence of small differences between the two lines in the fatty acid profile and phospholipides content. However, there were no differences between the two lines in the intensity of the oxidative processes liolíticos and, as well as instrumental color of the meat during storage refrigeration. Referring to the cured meat products, there were no significant differences between the two lines, but the cured ham from the Canadian line has a slight edge in terms of attributes sensory and instrumental hardness as a result of a higher content Intramuscular fat. Analyzing the results as a whole, the Canadian line is more appropriate for obtaining meat and meat products quality as a result of its greater intramuscular fat content. In a second part discusses various characteristics of the carcass and meat from crossing the line duroc reciprocal between Canadian and race Iberian (duroc Iberian vs.ibérico x x duroc). Animals mother duroc presented significant improvements in production yields compared with those obtained from Iberian mother. By contrast, there are notable differences in the physical-chemical characteristics, technological or sensory meat and loin cured between the two genetic crossing Iberian x duroc. The results of this study, the advantage is derived from the crossing Iberian x duroc in relation to the crossing duroc x Iberian because it improves yields productive without changing the characteristics of the meat or products cámicos.

Author: VILLAÑO VALENCIA DÉBORA.
Year: 2004.
University: SEVILLA [More theses of this university] [www.us.es].
Place of defense: FACULTAD DE FARMACIA.
Place of preparation: FACULTAD DE FARMACIA - UNIVERSIDAD DE SEVILLA.

Summary: Polifenólicos compounds are primarily responsible for the beneficial effects of moderate consumption of wine. These substances, among other properties, have antioxidant activity, and capturing free radicals responsible for the oxidation of biological structures. The study of the antioxidant activity of these compounds and foods that contain them has been addressed in many different ways and there is no consensus on the methodology applied. In this report has done a comparison of three methods espectrofotométricos employing free radicals ABTS, and DMPD DPPH. The addition of the sample containing antioxidants produced a decrease in the absorbance of radical is used to evaluate the ability to capture free radicals. It has been determined the antioxidant activity of 41 white wines, red and generous, as well as 27 patterns polifenólicos compounds. We analyzed the composition of phenolic wines by HPLC and give solid phase extraction, linking it with the total antioxidant activity. Furthermore, we evaluated how winemaking processes influencing the profile and the phenolic antioxidant activity of wines. Since optimization variables such as reaction time, the dilution of the sample and the results it can be concluded that the method is reproducible DMPD, while methods ABTRS and DPPH are advisable since it is well correlated with the Polyphenols Totals index (IPT) and have high reproducibility. The relationship between the antioxidant activity of the compound and its concentration is linear in a very concrete. The time of measurement influences determinations in the method ABTS, being enough to make reading the 2-minute reaction. The largest number of hydroxyl groups, the structure o-dihidroxi ring B, the double bond 2.3 and the role 4-oxo of flavonoles and conjugated double bond of acids hidroxicinámicos favor antioxidant activity. None of the compounds has shown activity prooxidante. The dilutions best white wines and generous role in establishing TPS and red wines takes into account their absorbency to the wavelength measurement. The reaction of the wine with ABTS is biphasic, which affects the value TEAC obtained. Without the measure is carried out to 2 minutes will get better correlations with IPT. The white wines and generous no significant differences between them, neither in content nor in the phenolic antioxidant activity total. The red wines presented significantly higher values. In white wines, the concentration of galato of (-) -epigalocatequina and flavanoles are the strongest correlations presented with the antioxidant activity and generous wines the procianidina B1. In red wines, the proportion corresponding to flavanoles and antocianos has the highest antioxidant activity (40%), followed by the fraction of phenolic acids (17%) and flavonoles, which contribute about 3%. The value of antioxidant red wine is greater than the sum of its parts polifenólicas (55-70%). It has been evident synergies between the 3 fractions. The antioxidant potential of red wine increases with the degree of press. In parallel there is a significant increase in the concentration of acid hidroxicinámicos and flavanoles. Over the study macerating noted an increase in antioxidant activity, correlated with IPT. That increase varies depending on the variety. Cabernet Sauvignon and Tempranillo behave in a similar manner. The variety Syrah is increasing gradually until the last day of maceration. The use of albumin and clarifying gelatine in combination with bentonite does not affect significantly the acti 8 tiveness an 2a6 tioxidante wine or the concentration of polyphenols. The filtration membrane does not affect both parameters. We can conclude that these technological processes carried out in the cellar are adequate in terms of maintaining the antioxidant potential of wine.

Author: ALESON CARBONELL LUIS FRANCISCO.
Year: 2005.
University: MIGUEL HERNÁNDEZ DE ELCHE [More theses of this university] [www.umh.es].
Place of defense: ESCUELA POLITECNICA SUPERIOR DE ORIHUELA.
Place of preparation: ESCUELA POLITECNICA SUPERIOR DE ORIHUELA.

Summary: Today the diet in industrialized countries are characterized by rich products with a high caloric intake (fats), which are related to the occurrence of certain chronic diseases such as cancer, heart disease, etc.. Poor and rich in fiber products. Today there is a tendency has products that may seek to add additional value to consumers, these are called functional foods, which can be food meat, lactic or bakery. One way to achieve this type of food is by adding a functional ingredient as fiber. One type of fiber that every time this is the most valued fiber citric by having a more balanced ratio in soluble dietary fiber / total dietary fiber. The overall objective of this thesis was to investigate the potential use of different types of fiber origin citric (albedo and fiber excerpts from the products of industries juices) in the development of fresh meats and crudo-curados ( not fermented). The products to which they added different types of albedo and citric fibers were Longaniza Easter breakfast sausages type English, and Swedish meatballs Meat type of beef burgers.

Author: RODRÍGUEZ ACUÑA RAFAEL.
Year: 2005.
University: SEVILLA [More theses of this university] [www.us.es].
Place of defense: FACULTAD DE QUÍMICA.
Place of preparation: INSTITUTO DE LA GRASA (CSIC).

Summary: The polycyclic aromatic hydrocarbons (HAPs) are compounds of carbon and hydrogen, with two or more aromatic rings condensate arranged in a linear or angular. The possibility of forming isomers ago that the number of chemical species of this family of compounds is very high, so that for all practical purposes are classified into 'light' (with fewer than five rings condensates) and 'heavy' (with five or more). In the middle there is a natural background of HAPs because both reactions as pyrolytic biosynthesis, which occur at high temperature, produced in a natural way (forest fires, volcanic eruptions, formation of fossil fuels, geological processes, and so on.). At content 'natural' should be added the HAPs generated by human activity in processes involving power generation and heat by chemical means (industrial processes, incineration, procurement of coke, oil cracking, burning coal tar production of coal, paved roads, operation of internal combustion engines, etc..). As for the main natural processes of decomposition of these substances are rust, especially fotooxidación and biodegradation by microorganisms. As a result of the presence of HAPs in the environment and character Liposoluble can easily contaminate vegetable oils. Thus, many raw seed oils (sunflower, safflower, corn, sesame seeds, linseed, wheat germ, soybeans and rapeseed) show significant levels of HAPs light (0,2-265

Author: PRIEGO FERNANDEZ RAFAEL.
Year: 2005.
University: CÓRDOBA [More theses of this university] [www.uco.es].
Place of defense: FACULTAD DE VETERINARIA.
Place of preparation: FACULTAD DE VETERINARIA.

Summary: In type salami sausages has been applied the technique of impedance control of the constitutive and biota pollutant, and the Life and the PCR pathogen. Ninety samples were analyzed for sausage grouped into six lots, a control and five inoculated with Salmonella Typhimurium, Escherichia coli O157: H7, Listeria monocytogenes, Staphyulococcus aureus and Clostridium perfringens, respectively. The microbiological determinations were carried out in fresh produce, flash and cured. The Bactometer provided results more quickly as we increased the level of contamination or microbial population in the sample. The impedancimetría has proven to be more efficient than traditional methods of analysis, constitute its main advantage the reduction of time (between 46 and 31 hours). The results, we suggest the use of the proper measure of the impedance (Bactometer) for the control of pollutant biota as for its application in controlling the activity of biota lactic acid in the process of maturing type of sausage sausage. Through the system Life and PCR were observed absence of pathogenic microorganisms and their enteriotoxinas in batch control. By contrast, in batches inoculated with these pátogenos the results were positive. The level of awareness of both techniques was 100%, evidenciándose little or no influence on the process of maturation pathogens tested. The results suggest the system Lives and CRP as a valid alternative for the rapid detection of pathogens in type salami sausages.

Author: RODRÍGUEZ TATO RAQUEL.
Year: 2005.
University: COMPLUTENSE DE MADRID [More theses of this university] [www.ucm.es].
Place of defense: FACULTAD DE VETERINARIA.
Place of preparation: FACULTAD DE VETERINARIA.

Summary: It has obtained a collection of 539 new isolated from lactic acid bacteria and bifidobacteria from 76 stool samples of 43 infants, for use in the development of dairy products. We assessed probiotic properties of 169 isolates through a study of the survival tract gastointestinal in vitro adherence to the intestinal tract in vitro antimicrobial activity and hydrolase activity of bile salts. The safety of the isolates was determined from the evaluation of the activity mucinolítica, antibiotic resistance and production of amines biógenas. Based on their growth in milk some properties were evaluated as a technological activity acidificante, proteolytic activity, production exopolisacáridos, lactic acid production and formation of volatile compounds in a model system in order to determine the influence of our isolated features organoleptic dairy products as well as its viability and stability during processing and storage. Isolates with the greatest potential probiotic properties and appropriate technology was used in the preparation of cheese and fermented milks. Additionally was selected one of the isolated for their survival in vitro intestinal tract, its adherence to the cells CACO-2 and its ability to competitively excluded from joining the strain S. Choleraesuis CECT 443 for conducting trials with mice with the to confirm these characteristics in vivo.

Author: MARTINEZ MARTIN SONIA.
Year: 2005.
University: COMPLUTENSE DE MADRID [More theses of this university] [www.ucm.es].
Place of defense: FACULTAD DE FARMACIA.
Place of preparation: FAC. FARMACIA.

Summary: This report provides an assessment of nutritional menus served in various institutions Geriátricas, and also explores the food supply in the same, and to what extent are consistent with the Mediterranean diet. There were valued a total of 1826 diets for three residences located in the municipality of Aranjuez, taking into account each of the seasons, and four meals a day, breakfast, lunch, dinner and snacks. Of the three residences, two of them are kind of private, and n ° 3 is public and has, unlike two other delas with three different types of menus, one for the majority of the resident population, one for the collective diabetic, and another for those elderly people who, for various problems had to carry a regime. The results show a similarity in the three centers Check it comes to diets, in general, balanced in relation to energy, hiperproteicas, with high amounts of fat, and on the contrary, low carbohydrate and fiber content. As for the contribution mineral and vitamin, there are weaknesses in pyridoxine, Pantothenic acid, biotin, folic acid and vitamin D, in minerals, magnesium, copper, zinc, iodine and fluorine. Regarding the supply of food menus and fitness for the Mediterranean diet, we see high presence of meats, cold cuts and sausages, dairy products and pre-cooked food for those in the elderly. By contrast, the share of fruits, legumes and fish is very low, especially the latter, leaving more balanced intake of vegetables and vegetables, and cereals and derivatives group.

Author: GOYOAGA JORBA CARMEN.
Year: 2005.
University: COMPLUTENSE DE MADRID [More theses of this university] [www.ucm.es].
Place of defense: FACULTAD DE FARMACIA.
Place of preparation: FACULTAD DE FARMACIA.

Summary: This report aims to determine the content and distribution of non-nutritive factors in the different part of the seed and seedling of the Vicia faba L.var. Alameda and var. Brocal over 216 h of germination and contribute to a better understanding of its nutritional value in monogastric animals. The oligosaccharides of the family of rafinosa of cotyledons of the two varieties, are reduced by 92% by the end of germination, while in the embryonic axis there is a slight increase of the same. The contents of the seed / seedling whole is similar to the cotyledons and its evolution as well. The ciceritol increases gradually over the 216h test in the cotyledons in the shaft, so that in the entire seedling are achieved increases of 95% for the two varieties at the end of germination. The contents of vicina and convicina of cotyledons are reduced by 60%. In the embryonic axis, vicina is increased by 83% and convicina a 98%. In the seed / seedling entire contents of these glycosides pirimidínicos not changed during the test. The L-DOPA not detected in the cotyledons and the shaft is reached at 216 h values 1,000 times greater than the original, so that the seed / seedling entire reflected this increase. The inositols phosphates cotyledons are reduced with a 43% germination and the embryonic axis there is a slight increase of the same. The seed / seedling whole presents a content and a similar trend to that of the cotyledons. The activity of trypsin inhibitors remains virtually constant over dela germination in the cotyledons in shaft, so that the seed / seedling entire observed the same behavior. In cascarilla of seeds of the two varieties tested, is detected in condensed tannins of 6mg / g in the var. Alameda and 7 mg / g in var. Brocal. To make nutritional studies are selected seeds of var. Alameda germinated during 72h, because it gets to this time is a reduction in non-nutritive factors between 9% and 90%, depending on the compound analyzed. The germination of the seeds of V.faba is potentially useful for feeding monogastric animals, since there is a significant increase, albeit limited, the nutritive value of the seed.

Author: RUIZ ARACAMA AINHOA.
Year: 2005.
University: PAÍS VASCO [More theses of this university] [www.ehu.es].
Place of defense: FACULTAD DE FARMACIA.
Place of preparation: FACULTAD DE FARMACIA.

Summary: En esta memoria se pone de manifiesto la utilidad de la Resonancia Magnética Nuclear de Protón para caracterizar aceites y otros lípidos presentes en alimentos, así como para estudiar su proceso de oxidación y determinar su estabilidad oxidativa. It has been proved that certain signals - NMR 1H used to characterize and sometimes to help identify and authenticate vegetable oils. It has demonstrated the validity of this technique to identify, quickly and without modifying the sample, quantitative parameters related to the composition of oils. It has also demonstrated the usefulness of NMR 1H to study processes of oxidation of oils of different composition, as well as to determine its oxidative stability. It has been found that the NMR 1H allowed a relative speed of degradation of different groups acilo, as well as detecting and identifying different types of oxidation products generated. Moreover, it has demonstrated the utility of this technique for the characterization of lipid salmon and to study the oxidation process and determine the oxidative stability of lipid content in muscle salmon and salmon oil. Moreover, it has studied the influence of salt in the oxidation of lipids in the salmon. Finally, we should stress that this is the first time that some aldehydes geno- and cito-tóxicos are detected in the matrix of oxidized lipids, and has shown great propensity lipid-rich groups acilo polyunsaturated to generate this type of compounds, unlike what happens with olive oil.