FOOD PROCESSING

Author: PÉREZ VICENTE ANTONIO.
Year: 2003.
University: MIGUEL HERNÁNDEZ DE ELCHE [www.umh.es].
Place of defense: ESCUELA POLITÉCNICA SUPERIOR.
Place of preparation: CEBAS-CSIC.

Summary: The pomegranate is a fruit of excellent organoleptic characteristics, which together with its beneficial properties for health (is the highest antioxidant capacity fruit is known), makes this product a food of great importance in any diet. The result was already known by mankind 300 years aCy cultivated by the Romans in the ancient city of Carthage (Tunisia). The Spanish Levante, is one of the xonas most important of this crop. Specifically in the regions of Alicante, Valencia and Murcia there are many cooperatives engaged in the marketing of fresh pomegranate, however these companies are faced with a serious problem, the large number of fruits destrío they are. This situation is the result of a fisiopatía known as craking or rajado that depreciated the fruit, making it impossible marketing. This drawback, it becomes a problem because it is a waste unfit for animal feed (due to a potent alkaloid (peleterina) contained in the cortex), whereas as fertilizer, would be too expensive. The main objectives were raised, the use of supbroductos or surplus grenade and food processing high-nutrition (juices, jellies and jams). For all studies were conducted of the various compounds beneficial to health that have the grenade. Likewise also found the content of vitamin C, the antioxidant capacity and the availability of bioactive compounds gastrointestinal level, ie considered beneficial compounds that are absorbed by the body and excreted them.

Author: VEIGA GONZÁLEZ ADAN.
Year: 2004.
University: SANTIAGO DE COMPOSTELA [www.usc.es].
Place of defense: FACULTAD DE CIENCIAS DE LUGO.
Place of preparation: FACULTAD DE CIENCIAS DE LUGO.

Summary: The lacón Galician salting meat is a traditional Galician whose development process is similar to ham but of shorter duration, which also has the peculiarity that is consumed cooked after a pre desalted. The overall objective of this work is to study the lacón hosted the Protected Geographical Indication "Lacón Galician", as it relates to the influence of the development, different anatomical locations, the processing industry, the effect of treatment culinary (desalted and cooking) and feeding pigs (including chestnut and beet pulp). To achieve these goals, has analyzed the chemical composition, physical and chemical parameters (pH, actívidad water and color), lipid aspects (fractions lipídícas, cholesterol, index TBA), fatty acids of different fraccíones and organoleptic properties of the lacones.Los results were most important, in terms of the influence of the development, which, despite the short curing time, phospholipids suffer a decline signifícatívo, with a significant increase in the rate of TBA, which reflects the existence of oxídación in the process of drafting the lacón cured. Moreover, the Lacón Galician presents a different composition in the external muscles, internal and forearm and between the various processing industries. The culinary treatment raises the dry zone of the internal and forearm, while the external area remains unchanged. This makes the final product has a dry matter of 46-47%, uniform in all areas. It also produces an increase in all parameters of color, except the rate of redness. Like the development of lacón cured, treatment culínario causes a fall of phospholipids and an increase in free fatty acids. By contrast, the rate of oxidation TBA no change seen. In the fatty acids of different fractions, the most significant change is an increase of polyunsaturated fatty acids in the fraction of free fatty acids. In general, there are no major influences by the addition of beet pulp and chestnuts in feed on the physico-chemical and lipid composition of lacones cured and cooked, only highlighting a lesser value index TBA in lacones cured and in less dry cooked. The fatty acid composition of the glycerides is influenced by fatty acid feed. In the phospholipids occurs to a lesser extent, while the fatty acid composition of the fraction of free fatty acids is influenced by the lipolisis and oxidation. In the sensory analysis of lacones after cooking, the pigs fed on chestnuts and beet pulp were slightly better rated globally, probably due to a minor rancid flavor, juiciness and greater largest red meat.

Author: CABO SANTILLAN NEREA.
Year: 2004.
University: PAÍS VASCO [www.ehu.es].
Place of defense: FACULTAD DE FARMACIA.
Place of preparation: FACULTAD DE FARMACIA.

Summary: In this memory is performed characterization of vegetable oils and animal fats edible by infrared spectroscopy with Fourier transform (IRTF), and evaluates the effectiveness of this technique in detecting mezlcas oils. It was also done by this technique, monitoring the oxidation process of vegetable oils, with the aim of assessing the possibilities for the same quick and easy identification of the degree of oxidation of oils. It also explores the process of oxidation of oils by changes in its gaseous phase, through microextracción in solid phase followed by gas chromatography with mass spectrometry detector (SPME-CG/EM). Finally, it evaluates through spectroscopy IRTF the effect of two essential oils in the oxidation of a vegetable oil, and the effect of smoking flavored smoke in the development of lipid oxidation in food.

Author: PEREZ MILLAN MIGUEL ANGEL.
Year: 2004.
University: POLITÉCNICA DE MADRID [www.upm.es].
Place of defense: ESCUELA TÉCNICA SUPERIOR DE INGENIEROS NAVALES.
Place of preparation: ESCUELA TÉCNICA SUPERIOR DE INGENIEROS NAVALES.

Summary: The Doctoral thesis analyzes diverse "Ways and innovative schemes, known treatment of fish on board" seeking and finding justification for improving these methods. As a result investigates the introduction of a new system, Eurofresh, defining targets technical and / or logistical that in a few cases are fully evaluable, technicians, and others, logistical analysable and credible. Finally, commercially, is defined implementation of the new system for vessels of new construction, and which is very interesting, also the introduction of the new system on ships already in service, as amended, improved, the system installed. The work was completed with abundant literature and as a second Volume with pictures and drawings of several existing systems as well as a general provision, and hydrostatic level of forms, the trawler vessel fresh prototype of the proposed system. "Eurofresh.

Author: PRADOS SILES FRANCISCO.
Year: 2004.
University: CÓRDOBA [www.uco.es].
Place of defense: FACULTAD DE VETERINARIA.
Place of preparation: FACULTAD DE VETERINARIA.

Summary: In this report explores the impact of the use of a vegetable coagulant (thistle Cynara cardunculus), liofilizdo and obtained through genetic engineering, on the characteristics of a type artisanal cheese made with raw milk Manchego sheep. During maturation chemical composition Gross, the pH value and the content of mineral elements majority and minority, studied lots of cheeses coagulated with cuejo animal were similar to those obtained using lots of cheese coagulant plant liofilizo and developed with ciprosina recombinant. However aw values of the cheese produced with vegetable coagulant (liofilizdo and ciprosina recombinant) were lower than those detected in the corresponding cheeses made with animal rennet, due primarily to increased proteolysis desrrollada in the first. Fractions certain nitrogenous analytically in this paper (NS, NNP, NAA, N-NH3, and N, NH2) increased over the period studied madurativo more pronounced in cheese made with the two coagulants plant tested with respect to for cheeses made with animal rennet, because of the increased proteolytic activity developed by the two presentations of the ciprosina. No significant differences were detected (p greater 0.05) among rucuentos microbial of cheeses coagulated with rennet animal and those obtained by cuagulante plant lyophilized, because the former, unlike the aqueous extract crude departure, it is practically and aseptic microbial load does not add to milk during the manufacturing process cheese. The esterified fatty acid profile of cheeses you studied No she was affected significantly (p greater 0.05) nor the time to maturity or by the type of coagulant tested. Regarding the sensory analysis, cheese made with vegetable coagulant lyophilized greater intensity of flavor and odor, a pungent odor and smell slightly higher acid, a color more intense and hands were hard and firmés and creamy that developed with animal rennet.

Author: FERNANDEZ GINES JOSE MARIA.
Year: 2004.
University: MIGUEL HERNÁNDEZ DE ELCHE [www.umh.es].
Place of defense: ESCUELA POLITECNICA SUPERIOR DE ORIHUELA.
Place of preparation: ESCUELA POLITECNICA SUPERIOR DE ORIHUELA.

Summary: For the development of this thesis has followed a methodology based on the publication of articles, research, as bibliographic. After ralización of work that make up this Doctoral Thesis, it can be said that it is possible to produce a fine paste of meat product enriched with fiber and bioactive compounds, derived from the use of byproduct of the industry citrus juice (lemon and albedo orange extract) this product, both analytical as organolépticamente in their concentration and acceptance by the consumer. Samples were prepared with different concentrations of albedo, processed and cooking in the form cruda.A turn has characterized the ingredient (humidity, water holding capacity, pH colorimetric coordinates). From byproduct of the industry orange juices, has obtained an ingredient optimize its production process. This product has carcterizado physical, microbiological, chemical and fisicoquímicamente. With both ingredients have been prepared meat products from fine paste, type mortadella, characterizing them in terms of physical, chemical, microbiological, physico-chemical and sensory. In turn, has studied the evolution of these parameters over time (28 days), under different storage conditions (light and dark).

Author: MIGUEL CASTRO MARTA.
Year: 2004.
University: AUTÓNOMA DE MADRID [www.uam.es].
Place of defense: FACULTAD DE CIENCIAS.
Place of preparation: INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC.

Summary: The angiotensin converting enzyme (ACE) is an important target in the treatment of hypertension. The RCT hydrolyzed the angiotensia I into angiotensin 11, which is a vasoconstrictor peptide. This enzyme inactive addition, bradykinin, which is a compound vasodilator. At present it is known that the stress oxidative jueja an important role in the onset of hypertension. Some drugs with inhibitory activity of ACE (lECA) have effects on oxidative stress and may improve disfuncón endothelial. This study shows that the proteolysis of the egg white with pepsin leads to a hidroizado which has propieades lECA in vitro. By techniques cromatográfia and espectromtría mass in tandem, it has succeeded in identifying a number of active streams of this hidroilzao. These sequences were synthesized and confirm its activity lECA in vitro. We evaluated the antioxidant activity of hydrolysed egg white, and the sequences peptidicas who had an important activity lECA in vitro. Four of the peptides derived dela egg albumin with a neutralizing activity of free radicals higher than Trolox. No correlation was found between the properties lECA and antioxidant properties of the compounds studied. However, the peptide YAEERYPIL, which has a potent activity lECA (IC50 4.7 microM), also exhibits a high neutralizing activity of free radicals (value ORAC-FL 3.8 microg equivalent troloxlmicromol of peptide), and retards the oxidation of LDLs induced by Cu2 + at a concentration 0.16 mg / mg LDL. The in vivo tests are important, because for peptides with activity lECA are active in the body, it is necessary that when administered be able to reach their place of action in active once they have acted digestive enzymes and / or plasma . In this study we have shown that states hydrolyzed egg, and some of the peptides with activitie lECA identified therein (YAEERYPIL, RADHPFL and IVF), are active in vivo. These compounds decreased systolic blood pressure, diastolic blood pressure, the spontaneously hypertensive rat (SHR), after administration ora!. Do not modify, however, the blood pressure in rats Wistar-Kyoto, which are control normotrenso of SHR. It also acknowledged that the hydrolyzate egg white diluted with pepsin development of hypertension in SHR rats when administered in a chronicle these animals from weaning until 20 weeks of life. After withdrawing treatment, systolic and diastolic blood pressure in SHR rats increased gradually. Approximately 1-2 weeks later, the values of systolic blood pressure and blood pressure djastólica of these rats were similar to the values that these variables were rats in the control group. In this paper we also found that antihypertensive peptides, YAEERYPIL and RADHPFL is hydrolyzed during the roceso simulation digestion in vitro. Our results suggest that prodcutos hydrolysis derived from these sequences could be directly responsible of the antihypertensive effect, and that besides the activity lECA, there might be another mechanism of action. The antioxidant properties of antihypertensive and hydrolysed egg white with pepsin, are promising. This egg product could be used in the future for the prevention and / or treatment of hypertension.

Author: MOLINER GOSALBEZ MIGUEL.
Year: 2005.
University: MURCIA [www.um.es].
Place of defense: FACULTAD DE VETERINARIA.
Place of preparation: FACULTAD DE VETERINARIA.

Summary: Developing peeled segments of mandarin in syrup or juice is a traditional preserves in Spain devoted mainly to export. Through specific facilities is achieved by chemical degradation of the membranes carpelares surrounding these segments. In recent years, the Chinese industry is growing strongly for the best production. This paper tries to start and improve the implementation of recovery processes enzyme in the citrus industry, and specifically in these products. The use of enzymes for the completion of the peeling of the segments carpelares get an improvement in the quality of effluent, a reduction of water consumption per tonne of fruit and also allows for the possibility of recovery of products in these effluents. The steps followed in the work have been: * Know the specifics of the enzymes involved in the process: endopoligalacturonasa (endoPG) endoglucanasas and pectinmetilesterasa (PME). * Reuse means that includes enzymes to repeat successive cycles of hair. * Apply different tangential filtration devices to assess the possibility of reuse of water, enzymes and certain substances degradation. The primary substrate of the action of enzymes are the components of the cell wall lining the segments, highlighting pécticas and cellulosic substances. At desgradarse these components is achieved polymeric the collapse of the wall. The use of membranes carperales isolated as a substrate sample composition péctica substrate when analyzing sugars and organic acids. We assessed the conditions for stability and performance of enzymes mentioned, noting that the largest restabilidad corresponds to endoglucanasa and PME. Through the selection of the medium is achieved by adjusting the duration of the process of peeling of 120 minutes. During repeating cycles peeling noted a drop in activity of all enzymes, only PME activity was offset by the activity provided by the native fruit. At each stage there are no bare fractions of broad molecular weight polymer, thereby reducing the viscosity. During cycles gives a gradual concentration of acid di-and trigalacturónico, while the penta-tetraglacturónicos remain at similar levels. During testing tangential filtration has been used micro and ultrafiltration membrane of organic nature and pottery. Solutions have been used model membranes carperales isolated previously lyophilized without degrading and has been compared to samples taken after different cycles degradation. The resistance to fouling and phenomena concentración-polarización (IR) gained after enzymatic degradation is close to the resistance due to the membrane (Rom), which allows for flow filtration up to ten times higher than those obtained in samples without degrade. The flow resistance (RT) found in the membrane of 0.2 microns is 0.18 x 107 s2/cm2. The membrane of 0.2 microns shows a better behavior membrane 0.45 micron, which is presented to the values of the total flow resistance (RT) lower. The application of enzymes once begun filtering says the emergence of a second fouling that slows the recovery of the flow to lower membrane pore size. The appearance of acid urónicos in reaching similar values permeate all membranes due to the enzymatic action and the same composition of the layer polarización-concentración. It has been shown that the tangential filtration does not alter enzyme activity in the middle in the conditions tested. The greatest permeability in all cases presents endoglucanasa. It has followed the evolution of 8 degree of 35th polymerization of substances dissolved in the process, as well as sugars and oligourónidos, with higher levels of the latter retained in the final of the membrane of 40,000 daltons.

Author: GARCÍA MARTÍNEZ EVA MARÍA.
Year: 2005.
University: POLITÉCNICA DE VALENCIA [www.upv.es].
Place of defense: ESCUELA TÉCNICA SUPERIOR DE INGENIEROS AGRÓNOMOS.
Place of preparation: DEPARTAMENTO DE TECNOLOGÍA DE ALIMENTOS.

Summary: We have analyzed the changes in the dissolution osmotic in terms of their physical properties, physico-chemical and microbiological for reuse in successive cycles of dehydration of kiwi in order to determine the interest (based on micronutrient fortification from the fruit) and the feasibility of its use for the development of some products (jams without heat treatment and products gelificados) from Kiwi osmotic dehydration and processed by using the dissolution osmotic for its formulation, thereby minimizing the generation of by-products in the operation of dehydration. It has been observed that, in general, it is possible to reuse the dissolution osmotic until 10 cycles, since the properties of the fruit at the end of the process are virtually independent of changes in the dissolution. However, there has been an enrichment of ascorbic acid in the same in this component. On the other hand, jams obtained have better features (color, smell, taste) that produced by traditional methods with heat treatment, especially with the addition of soluble fiber. It is also possible to make Gels k-carragenato, produce a product of wide acceptance and sensory observed, in addition, the influence of components released by the fruit to the dissolution during osmotic dehydration in the gel of this hydrocolloid.

Author: BONATO PATRICIA ISABEL.
Year: 2005.
University: POLITÉCNICA DE VALENCIA [www.upv.es].
Place of defense: ESCUELA TÉCNICA SUPERIOR DE INGENIEROS AGRÓNOMOS.
Place of preparation: DEPARTAMENTO DE TECNOLOGÍA DE ALIMENTOS.

Summary: This part of the concern to build the chicken surimi obtained from washing mechanically recovered meat (MRCM) as a substitute for beef manually boneless chicken sandwiches (HDCM) usually known as nugggets. Through this study proposes an alternative to processed poultry product with a high nutritional value and low cost. The first part of the work aimed at optimizing the process of washing the MRCM to get chicken surimi. The raw material came from a refrigerator poultry in the province of Entre Rios, Argentina. We studied the influence of cleaning times (10.20 and 30 minutes) and number of washes (2, 3 and 4) on the physical, chemical, physico-chemical and microbiological characteristics of poultry meat mechanically recovered after washing and gel thermal. According to the results, it was decided to select the treatment of three washes of 20 minutes as the optimal view to exploiting the MRCM replacing entire poultry meat products market reckless white meat. Then, in a second instance, it proceeded to develop nuggets with different proportions of MRCM washed (10, 20, 30 and 40% fraction of the meat by weight) processed depending on the time and number of washes selected earlier (three washes of 20 minutes) to replace HDCM, to assess the possibility of the use of chicken surimi replacing poultry in the product. We examined the effect of replacing the HDCM by MRCM washed in the composition of pasta, nuggets of raw and finished product, and its effect on the pH value, the effect of losses for frying and sensory characteristics of the product comparing the lots under review compared to the finished product just HDCM. After evaluating the results, it was concluded that the chicken meat mechanically recovered and washed is a raw material potential in developing nuggets. This conclusion is based on that, firstly, the changes in pH and composition are minimal and probably would not affect the quality of the product, in addition, lower moisture loss after frying tells how possibility of increasing the proportion of chicken surimi increase yields during processing; finally, depending on the results obtained, it could incorporate up to 40% of MRCM washed as a substitute for HDCM without affecting the sensory characteristics of the nuggets . In the third and final stage, and considering that Argentine law allows up to 20% of MRCM as a substitute for meat in meat products of the same species, if the study is nuggets made with 20% of MRCM washed replacing HDCM, maintain their features for six months in freezing conservation. It was observed the evolution of the phenomena of lipid oxidation in the nuggets through far TBARS (Substances Reactivas to acid Tioobarbitúrico) and sensory analysis. It also investigated whether the addition of a 20% surimi chicken in the composition of nuggets affecting the microbiological quality of the product over storage. Given that no significant changes were observed in TBARS nor the sensory characteristics analyzed, the microbiological quality of the nuggets remained acceptable throughout the study period and no differences were expressed in the oxidative phenomena or in the microbiological quality of product study compared to those of you prepared without addiction MRCM washed, then we can say that the replacement of HDCM by a 20% surimi chicken does not affect the quality of the product during the marketing of chicken nuggets .

Author: ESTÉVEZ GARCÍA MARIO.
Year: 2005.
University: EXTREMADURA [www.unex.es].
Place of defense: FACULTAD DE VETERINARIA.
Place of preparation: FACULTAD DE VETERINARIA.

Summary: Based on preliminary studies, tissue Iberian pigs reared in a production system in extended and white pigs reared in intensividad are significantly different in relation to the fatty acid composition and content of iron and tocopherol, and therefore, cooked products prepared from raw materials from pork white should include differences with those produced from raw material of Iberian pig, but this hypothesis has not so far been scientifically proven. The use of natural substances with antioxidant activity in meat products could be an interesting alternative to the use of synthetic antioxidants, which have been associated, on certain occasions, and the development of diseases that cause rejection by consumers. The comparative study of the effectiveness of certain natural antioxidants (oils of rosemary and sage) and a synthetic antioxidant (BHT) on the oxidation of lipids and proteins in cooked products has not been done before. The objectives of the thesis were: 1, - Development and evaluation of nutritional and technological liver pates and sausages cooked with elaborate fabrics Iberian pigs reared in extensive and white pigs reared in intensive. 2-Evaluation of the effect of the addition of natural antioxidants (Essential oils of rosemary and sage) and artificial (BHT) on the oxidative stability of cooked meat products. Of the most relevant results that include both extrinsic factors (production system, food, age ..) and intrinsic (genetic) influence on the chemical composition of porcine tissues analyzed and therefore on the characteristics of the liver and pates cooked sausages. The sausages were larger Iberian pig iron content than those of white pig. The pates and sausages Iberian pig had a higher content in monounsaturated fatty acids (AGMI) and less saturated and polyunsaturated (AGS) (AGPI) that the same white pork products. Tissues and cooked pork products Iberian had a higher content of antioxidants (alfa-and gamma-tocoferoles) tissues and white pork products. After 60 days of storage in refrigeration products cooked pork White suffered a greater loss of AGPI and generated a higher content of lipid oxidation products (TBA-RS, aldehydes voláteles) and protein (compounds carbonílicos), suggesting that the goods white suffered pork with greater intensity processes oxidative deterioration of the Iberian pork. Antioxidants added successfully inhibited the reactions of oxidation products cooked pork Iberian. The antioxidant activity of the essential oils of rosemary and sage was similar to that presented the BHT, suggesting the possibility that natural antioxidants could be used as an alternative to the use of synthetic antioxidants. However, the natural antioxidants were not as efficient in white pork products, which had an effect even prooxidante, suggesting that some compounds in meat products could affect the antioxidant activity of phenolic compounds of the essential oils. It is known interaction between different types of antioxidants, for example between phenolic compounds and tocopherol have been described mechanisms synergism and regeneration. The presence of a certain content of endogenous antioxidant (tocopherol) in the tissues could influence the activity of phenolic compounds directly added to the Iberian pork products compared with those of white pig support this hypothesis. In this paper, have been described mechanisms by which the development of protein oxidation reactions could influence the characteristics of color and texture of cooked products. The release of iron group hem 8 or could 338 highlight the oxidative degradation of the muscle mioglobina producing accordingly discoloration of the meat products. The oxidation of proteins meat during cooling probably caused an increase in the hardness of cooked products because the proteins oxidasas lose their native structure and tend to suffer aggregation processes and establish cross-links between them.

Author: MARTINEZ VILLALUENGA CRISTINA.
Year: 2005.
University: AUTÓNOMA DE MADRID [www.uam.es].
Place of defense: FACULTAD DE CIENCIAS.
Place of preparation: INSTITUTO DE FERMENTACIONES INDUSTRIALES (CSIC).

Summary: Grain legumes are the main source of vegetable protein, which owns the lupine seeds with the highest protein content. From him nutritional standpoint, lupine, in addition to the lipid and protein content, are an important source of food, fiber (15%), while its starch content is very low, so that an appropriate combination with cereals would involve the incorporation de almidón y la suplementación de los aminoácidos metionina y cisteína, deficitarios en el altramuz. One of the main disadvantages of incorporating lupines free alkaloids in animal feed is its high content factors antinutritivos alpha -galactósidos are and considerable amounts (7-15%) in comparison with other legumes. These are not digestible oligosaccharides level of gastro-intestinal monogastric due to the absence of alfa-galactosidadsas in the intestinal mucosa. However, the intestinal bacteria are able to metabolize these sugars and produce short-chain fatty along with CO2, H2 and CH4, contributing to the production of gases. A high content of alpha -galactosidos can cause certain adverse effects on the nutritional value of lupins, which includes: 1-can interfere with the digestion of other nutrients in the small intestine. 2, - can reduce the net metabolizable energy due to a higher fermentation in the colon. 3-Increase production of intestinal gas due to the anaerobic fermentation of the sugars. 4, - may exert an effect osmotic gut level. There are many lines of action to eliminate all or part of the factors antinutritivos and get meal nutritionally enhanced. This thesis describes a simple and inexpensive method parala extraction of alfa-galactósidos in lupine seeds thereby on the one hand, seed-free -galactósidos and, secondly, very rich in these concentrated carbohydrates. This method basically consists of a hydration of the seed and subsequent extraction etanóica. Carbohydrates alfa-galactósidos with soluble and recovered in the liquid extractantes, and the seeds free alpha -galactósidos undergo drying, and finally get seeds free alfa-galactósidos that could be used for animal feed. Moreover, the liquid collected undergo purification and concentration and these concentrates rich in alpha -galactósidos can be used in the food industry as prebiotics compounds in dairy products. The aim of the thesis was the development of new functional ingredients derived from lupine, either with high protein content or properties prebióticas. To achieve this goal have been developed in several phases which have been obtained and evaluated lupines functional low in alfa-galactósidos and isolated protein Lupine. Lastly, have been used alfa-galactósidos extracted from the lupines, as prebiotics in fermented milk products and animal production. From the results obtained in this thesis were drawn the following conclusions: About functional lupine seeds: 1, - Through the process of extracting the alfa-galctósidos were obtained seeds functional Lupinus albus Lupinus luteus and with a low content alfa-galactósidos, one of the main factors causing the flatulence in legumes. 2, lupins-functional of Lupinus albus Lupinus luteus and have a higher content of protein, fat, starch and dietary fiber, as well as adequate levels of thiamin, riboflavin and vitamin E that the seeds raw. 3, lupins-functional of Lupinus albus and Lupinus luteus show slight increases in the 8 contenid 732 or inositol phosphates. The trypsin inhibitory activity of the species of Lupinus luteus does not change or declines slightly in lso lupines functional. 4 - The extraction process of alpha -galactósidos produces slight variations in the protein profile of lupines watching through one-dimensional electrophoresis, but some individual bands were reduced. Moreover, it became visible the appearance of protein aggregates after the trial. 5 - The reduction in the functional lupines the conglutina leads to a smaller cross-react Ig E-conglutina gamma in patients hypersensitive to the allergen. 6, lupins-functional presented a reduction of the activity lipoxigenasa, which could delay the onset of rancidez during storage manteniéndose and the organoleptic quality of lupines functional longer. On the content and activity of probiotics in fermentation and maintenance of fermented milk: 7 - The growth of Bifidobacterium lactis Bb-12 was stimulated by the addition of alfa-glactósidos to milk, while the maximum counts and increased acid production lactic when the inoculum was formed by the same proportion of Bifidobacterium lactis Bb-12 and Lactobacillus acidophilus. In addition, milk inoculated with the same proportion of both bacteria showed minors coagulation times.

Author: López López Antonio.
Year: 2006.
University: SEVILLA [www.us.es].
Place of defense: Facultad de Química.
Place of preparation: Instituto de la Grasa.

Summary: We have studied the physico-chemical and microbiological characteristics of 67 commercial presentations of table olives currently on the market for green styles, placed in brine and black type. A highlight studies water activity that gave average values between 0976 and 0990, as well as the flora usual olive green and placed in brine, packaged without heat treatment, which were mainly lactic acid bacteria (2.43 log cfu / ml - 7.30 log cfu / ml) and yeast (2.23 log cfu / ml - 5.56 log cfu / ml). The major components of the olives were: Humidity, whose values ranged between 60 and 84 g/100 g bw Green, 56 and 76 g/100 g bw In planted olives in brine and 68 and 88 g/100 g bw Type in the black. Total Fat (extracted in Soxhlet), which was from 6 to 24 g/100 g bw Green, from 18 to 30 g / 100 g bw In planted olives in brine, and 8 to 24 g/100 g bw Type in the black. Proteins, whose content ranged from 0.5 to 4.0 g/100 g bw Minerals, whose values were 2.5 to 7 g/100 g bw Green, 2.5 to 5.0 g/100 g bw In planted olives in brine and 1.5 to 2.5 g/100 g bw Type in the black. Fiber, its content ranged from 1.5 to 6 g/100 g bw. The main sugars in the fruit packaging glucose were between 0 and 110 mg/100 g bw, fructose between 0 and 162 mg/100 g bw And mannitol from 0 to 199 mg/100 g bw. Organic Acids, whose values were: 0-700 mg/100 g bw (Lactic acid), 0-1000 mg/100 g bw (Acetic acid) and 0-40 mg/100 g bw (Succínico acid). The composition of fat (expressed as a fatty acid) varied between 1.45 and 5.99 g/100 g bw For saturated, between 5.67 and 19.42 g/100 g bw For monounsaturated, and between 0.52 and 3.87 g/100 g bw For polyunsaturated. In all submissions trade has also found a certain proportion of fat, trans whose values ranged between 0.12 and 0.44 g/100 g bw. The insaponificable formed from 1 to 12% of the fat extracted by Soxhlet, with the average between 3 and 4%. Within the same, the total sterol concentrations were between 15 and 60 mg/100 g bw, being necessary to stress that the only cholesterol ranged between 0 and 0.5 mg/100 g bw For most of the samples. Likewise, the total fatty alcohols were between 0 and 40 mg/100 g bw. The content of vitamin E ranged between 0.5 and 6.0 mg/100 g bw (Alfa-tocoferol) and 0.0 and 0.7 mg/100 g bw (Gamma-tocoferol). The main component as a matter of provitamin A in table olives was carotene. Its contents ranged between 0 and 1400 mcg betacaroteno/100 g bw. The most abundant mineral in table olives was sodium that ranged between 1.4 and 1.8 g/100 g bw In the green, 1.1 and 1.7 g/100 g bw In planted directly in brine, and 0.5 and 1.0 g/100 g bw Type in the black. Other elements also abundant, they all expressed in mg/100 g bw Were: Ca, 45-85 Green, 30-70 in brine, and 35-75 type black K, 30-55 Green, 55-120 in brine and 8-25 type black Mg, 9-15 green, 5 - 20 in brine and 5-15 type black P, 5-15 all types. Other microelements such as Cu, Zn and Fe were also present at concentrations interesting, especially the Faith in the case of type black (5-15 mg/100 g bw). The polyphenols found in a greater proportion have been hidroxitirosol (0-1100 mg/100 g bw), tirosol (0-220 mg/100 g bw), salidrósido (0-150 mg/100 g bw), and hidroxitirosol Glucoside (0 - 180 mg/100 g bw). The index of nutritional quality means of total fat was 3.27, saturated fat, 2.0, Na 8.81, in the case of fiber 1.55 for vitamin E 4.4 and the Cu 2.0. With regard to the nutritional densities, these were: 17.53 g / MJ for monounsaturated fat, 2.0 g / MJ for polyunsaturated fat, 1.9 g / MJ for protein; 83.16 mcg retinol / MJ for provitamin A; 104 mg / MJ for Ca (green and black type), 17 mg / MJ for P; 14 mg / MJ for Fe (black type), 19 mg / MJ for Mg (green and black type), and 74 mg / MJ for K. The 8 acid g 3e8 Satin is the most abundant oleic (64-76% majority), followed by linoleic (4-14% more frequently), and linolenic (mainly between 0,6-1,2%). The relationship n-6/n-3 is between 6:1 and 8:1. The average value PUFA / SFA is 0.3. The relationship (PUFA + MUFA) / (SFA + TFA) is 3.8. Mean values of the indices atherogenic and trombogénicos are 0.21 and 0.37, respectively.

Author: ARROYO LÓPEZ FRANCISCO NOÉ.
Year: 2006.
University: SEVILLA [www.us.es].
Place of defense: FACULTAD DE FARMACIA.
Place of preparation: INSTITUTO DE LA GRASA (C.S.I.C.).

Summary: The Manzanilla-Aloreña is a variety of table olives with a wide acceptance in the Costa del Sol, due to its preparation craft and organoleptic properties. In their preparation, the parties fruits, fresh or preserved, it aliñan with various ingredients such as garlic, red peppers and different kinds of herbs. However, fresh fruits darken quickly and packaged are not stable enough to be distributed over long periods of time. In this thesis is a detailed study of the stages of preservation and packaging of this form of development, determining the physicochemical and microbiological changes that occur during such processes. For them develop different species of yeast (Saccharomyces cerevisiae, Issatchenkia occidentalis, Geotrichum candidum, Candida diddensiae) and lactic acid bacteria (Lactobacillus pentosus), which have been identified by biochemical and molecular techniques. The use in the conservation of compounds with antioxidant properties favors retention of the green fruit. Similarly, a pre-wash the olives hinders the growth of microorganisms, to decrease the amount of fermentable field. At the packing stage, it has been observed that the very process of breathing fresh fruit is primarily responsible for the carbon dioxide that is produced, and that leads to abombamiento of packaged. Moreover, the use of mathematical models at this stage, has led to quantify the effects of environmental variables on the growth of microorganisms. In particular have been implemented growth models, and probabilistic inactivation, in order to secure packaging to ensure the stability of the product. The results obtained in this work can be very useful for improving the processes of preservation and packaging of table olives aliñadas the variety Manzanilla-Aloreña, although the methodology and methods employed in this study can be applied to other preparations oil table.

Author: Trespalacios Sosa MMa. del Pilar.
Year: 2006.
University: AUTÓNOMA DE BARCELONA [www.uab.es].
Place of defense: Facultad de Veterinaria.
Place of preparation: Facultad de Veterinaria.

Summary: The chicken meat and eggs are excellent raw materials for developing new foods with high added value. The main objective of this study was to apply the effects of high pressure on the isostatic macromolecules of these raw materials in order to obtain a gel model with high content of protein, low in fat, salt and phosphates, which serve as a basis for developing various foods. Also, to evaluate the application of high pressure and microbial transglutaminase in meat pastes for improving the physical and chemical properties of the gels. The chicken meat was added albumen as a substitute for fat in different proportions (0 to 20%), egg yolk (10%) and transglutaminase (0.3%), was reduced salt content up to 1% and were eliminated phosphates. The meat pastes were subjected to different treatments: heat at atmospheric pressure (75 º C/30 min), and (20 and 40 ° C/30 min) and high pressure (400 to 500 MPa at 40 and 60 ° C/30 min ) and (500, 700 and 900 MPa/40 º C/30 min). The addition of albumen (10%) to chicken meat impacted positively on the characteristics of water retention and textural properties of the gels obtained by heat and high pressure and showed a protective effect against the change in color gels . At atmospheric pressure, the addition of 0.3% of transglutaminase decreased markedly water losses, improved texture gels even with a low content of NaCl (1.0%) and obtained a more compact microstructure caused by the formation of covalent bonds? - (-glutamil) lysine. Enzyme activity was developed between 500 and 700 MPa and observed a synergistic effect of the simultaneous implementation of the transglutaminase and high pressure in the textural characteristics and water retention, which was a significant increase in relation to the effect of enzyme or the pressure applied independently. We conclude that adequate conditions for developing type sausage products free of phosphates and low in fat and salt, are as follows: 700 MPa/40 º C/30 min with addition of 0.3% of microbial transglutaminase.