Otero M.A.,Instituto Cubano Of Investigaciones Of Los Derivados Of La Cana Of Azucar |
Guerrero I.,National University of Quilmes |
Wagner J.R.,San Rafael Atlixco 186 |
Cabello A.J.,Instituto Cubano Of Investigaciones Of Los Derivados Of La Cana Of Azucar |
And 6 more authors.
Biotecnologia Aplicada | Year: 2011
In the last 200 years, and still today, yeast is well known for its application in brewing, alcohol fermentation and wine and bread making. They are an endless source of new food ingredients and additives with excellent functional and nutritional properties, now through the use of innovative elaboration and fractionation techniques that come mainly from biotechnology. The book reviewed here contains fourteen chapters in 246 pages that deal with yeasts employed as food ingredients and their potential as Nutraceutics. It compiles the expertise of three Latin American institutions that have given priority to the generation of basic knowledge on yeast and set the grounds for the development of new technologies based on these microorganisms. This is a sample of the alternatives offered by yeast in the fields of food science and technology. Source
Conservation of cactus stems 'Milpa Alta' (opuntia ficus indica mill.) in modified atmosphere packaging [Conservación de nopal verdura 'Milpa Alta' (opuntia ficus mdica mill.) desespinado en envases con atmosfera modificada]
Osorio-Cordoba J.,San Rafael Atlixco 186 |
Pelayo-Zaldivar C.,San Rafael Atlixco 186 |
Verde-Calvo J.R.,San Rafael Atlixco 186 |
Ponce-Valadez M.,Metropolitan Autonomous University |
And 3 more authors.
Revista Mexicana de Ingeniera Qumica | Year: 2011
The effect of modified atmosphere packaging (MAP) at 4 °C on the storage life of 'Milpa Alta' cactus stems without spines was studied. Atmospheres containing air, 55 kPa O2 + 4 kPa CO2 and Nitrogen were applied. Quality attributes and the production of fermentation metabolites were evaluated during the storage. Results indicated that 'Milpa Alta' cactus stems had a significant reduction in titratable acidity (TA), but not significant changes were found in firmness and color values in cactus stems during storage. The weight loss was higher in control (6-8 %) than in MAPs stored cactus stems (O.e to 0.8! %). Control and treated cladodes showed browning symptoms on areas where spines were removed, but MAPs delay the time when they appeared and the damage intensity. Also, cactus stems kept in MAPs showed an increase in acetaldehyde and ethanol production. The MAP with nitrogen induced the lowest levels of fermentation metabolites and preserved the quality of Milpa Alta cactus stems up to 20 days in storage. Source