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AVANCES EN ALIMENTACION FUNCIONAL.Pdf 2 AVANCES EN LA INVESTIGACIÓN DE LA ALIMENTACIÓN FUNCIONAL ANEXO:IJornada CYTEDIBEROFUNSOBRE ALIMENTACIÓNSALUD MEXICO2010 Editor:F.JavierFontechaAlonso 32-0#1S T 4'#0 -,2#!& *-,1-Q 3'1 T -"0\%3#8V*!*:Q 0\ '1'2!', !*4-Q 0\ ,2-,' '**0V "("30Q0\"#*$'*0!120-V%+#8Q 0,!'1!'-*%"-Q,3#* 3:0#8Q #"#0'!- 0Q(#0',!+',-Q)1!0 *T $M0#8Q ,0', -T 02',#8 7 , $'*-1-$Q 4-, 0218#51)'Q 0',Q 02\,#8Q 0\ TQ $'8-,#1 3'8V '#,#120-1Q\!2-0SQ 0\1Q0\*Q0'1\'#0,:,"#80:+,-Q -1M'!#,2#'#0,:,"#8)02'8Q,%M*'!+-1 $3# *Q *", 0,2-1 *1.08Q '0'+ 0,!- 64*#2Q /3#* %0!\ 800'#,2-1Q 91 #* %3#00#0- #%00#2Q :!&'2*%38+:,%0!\Q0'"#0#18#02-*"-$!&#!-Q.0#!'"0,'"#0-38Q#00,'(3,#1"0'*4Q 008#,#"MQ**#,-*',QTT"30#'0QTT$'+#,2#*QT0'*4%'<-Q T:T*!2QTT$T%-+#1QTT*T $',2"-Q "#0#1 #/3#,Q /3#* " 1!-Q 0\ -,%1Q T =,%#*#1 $-8-V87,Q #0,,"- 0:,!&#8V$2:,Q $#"0- T 02\,V=*40#8Q 8#%- 802-*-+MQ -1 "#* !+.-Q T !0+#, 02\,#8V!3#12Q !0+#, $#*:#8Q T '!2-0' -0#,-V00' 1Q !04*&-Q T*TR #,"0+'V!-12Q -T8TR -,2#'0-Q ,TTR $-11#,2'Q TR "',2'Q 0TTR 3'8Q TT"T%TQ0*4"-0#%7#,Q#7%32'M00#8"-*#,2',-Q02(T!-0-,"-'#00#0Q -1M #1'1$M0#8%-,8:*#8Q 0\ "# -30"#1 +\0#8 #%Q #,'"#1 #0,:,"#8Q *12&#0 '+M,#8Q '0%',' 02\,Q # #! 00-7-Q 02 %+#8Q0\0\,Q 3,'%3#*-"0\%3#8Q -1MT$M0#8V=*40#8Q,3#*'3"V02-1Q**#,0:,!&#8V6.2Q , 02',V0:,!&#8Q A-*," 3'8V(4(1Q 3, #0,:,"#8V.#8Q *120#** 071V80 #0:Q !1'*" (400-Q *12&#0 0#,"0Q T T -"0\%3#8 $2',-Q 0T T -"0\%3#8 (' -Q !T !00#0 0:,!&#8Q -,2'**Q TQ -0#,-Q T TQ '**+'#* TQ )*,-Q TQ !-08-Q (TQ T TT 0#1+Q TT %3'*#0Q T *1!- 0V#"',Q TT 9%*#1'1V80!'Q T 8**%3#0+,,QT T3'8V!-*:,Q-T$T #00#'0"#*+#'"T ISBN:9788469023895 3 4 ÍNDICE GENERAL Agradecimientos Introducción …..………………………………………………………….…………….……………….….9 Capítulo 1. Lípidos bioactivos en productos lácteos. ………………………………………….....11 Luis M. Rodríguez-Alcalá, María Visitación Calvo, María Antonia Villar-Tajadura, María del Pilar Castro-Gómez, Francisca Holgado, Manuela Juárez y Javier Fontecha. Capítulo 2. Hidroxipropilmetilcelulosa como vehículo de encapsulación de ….…………..…23 compuestos bioactivos. Federico Jara, Nerina Camino, Oscar E. Pérez, Karina D. Martinez y Ana MR Pilosof. Capítulo 3. Impacto de la incorporación de componentes bioactivos………………………….35 en matrices proteicas. von Staszewski, Mariana, Martínez, María J., Pizones Ruiz-Henestrosa, Víctor M1, Farías, María E. & Pilosof, Ana M. R. Capítulo 4. Biomateriales de mares mexicanos. …..…………….………………………………...43 Arisaí Hernández Sámano, José Vicente Hernández Ortiz, Angélica Ramos Puebla, Edna Santos Esparza, Miriam Franco Zavaleta, Raquel García Barrientos, Isabel Guerrero Legarreta. Xóchitl Guzmán García Capítulo 5. Componentes funcionales presentes en el suero lácteo. ….……….……………...51 Maria Teresa Bertoldo Pacheco, Aparecida Sônia de Souza, Vera Sônia Nunes da Silva Capítulo 6. Efecto de los procesos tecnológicos en la alergenicidad de la leche. ….……….63 Sara Benedé y Elena Molina Capítulo 7. Ingredientes Funcionales: Obtención, bioactividad,…………………………………73 biodisponibilidad y seguridad. A. R. Madureira, L. L. Pimentel, M. Silva Gião, F. X. Malcata, A. M. P. Gomes, M. M. E. Pintado Capítulo 8. Polifenoles del vino y microbiota humana: modulación y metabolismo. ……….83 Teresa Requena, Raquel Tabasco, María Monagas, M. Ángeles Pozo-Bayón, Fernando Sánchez-Patán, Pedro J. Martín-Álvarez, Begoña Bartolomé, Rosa del Campo, M. Carmen Martínez-Cuesta, Carmen Peláez y M. Victoria Moreno-Arribas Capítulo 9. Atividade anticâncer de extratos e princípios ativos..............................................91 obtidos de produtos naturais. Carvalho, J.E.; Vendrami-Costa, D.B.; Monteiro, K.M.; Possenti, A.; Tinti, S.V.; Ruiz, A.L.T.G. Capítulo 10. Adición de aceite de chía (Salvia hispanica) como …..….………………………101 fuente de ácidos grasos omega 3 en chorizo. Salvador Vega y León, Rey Gutiérrez Tolentino, Marta N. Coronado Herrera, José Jesús Pérez González, María de Lourdes Ramírez Vega Capítulo 11. La leche humana: una fuente de bacterias para el intestino infantil. …………109 Leónides Fernández, Esther Jiménez, Virginia Martín, Rebeca Arroyo, Marta Gómez, María Marín, Juan Miguel Rodríguez. 5 ÍNDICE GENERAL Capítulo 12. Compuestos bioactivos de los co-productos cítricos y su.………………….…115 aplicación en la industria cárnica. Reducción del nitrito residual. José A. Pérez-Álvarez, Manuel Viuda-Martos, Elena Sánchez-Zapata, Ana Martin-Sánchez, Yolanda Ruiz-Navajas, Juana Fernández-López, Estrella Sayas-Barberá, Casilda Navarro, Esther Sendra. Capítulo 13. Aprovechamiento de co-productos procedentes de las industrias. .………….125 Agroalimentarias. Obtención de fibra dietética. José A. Pérez-Álvarez, Manuel Viuda-Martos, Elena Sánchez-Zapata, Ana Martin-Sánchez, Yolanda Ruiz-Navajas, Juana Fernández-López, Estrella Sayas-Barberá, Casilda Navarro, Esther Sendra. Capítulo 14. Valorización de subproductos agroalimentarios para su ………………...……..135 uso en formulaciones de dispersiones alimentarias. J. M. Rodríguez Patino, Mª. R. Rodríguez Niño y C. Carrera Sánchez Capítulo 15. Obtención de ingredientes alimenticios de carácter prebiótico. .……….……..145 Montilla, A., Moreno, F. J., Villamiel M., Olano, A., Corzo, N. ANEXO RESUMENES DE LAS JORNADAS: “ALIMENTACION Y SALUD” Proyecto CYTED Iberofun. ref: 110ac0386. “Incorporación de nuevos ingredientes funcionales a alimentos como contribución a la promoción de la salud y/o a la prevención de enfermedades de la población iberoamericana”. …..…………………………………………...149 J. Fontecha; A.M.R. Pilosof; F.J.M. Sesma; M.T. Bertoldo; J.E. Carvalho; J.M. Aguilera; A. Escobar-Medina; E. Molina; J.M. Rodríguez-Gómez; M. Villamiel; J.M. Rodríguez-Patino; J.A. Pérez-Álvarez; I. Guerreo-Legarreta; S. Vega y León; M.M. Pintado; J.R. Iglesias-Barcia; F. Blüguermann; A.J. Ruiz-Colán; D. P. Ferreira de Almeida Lípidos bioactivos en alimentos con especial atención a los productos lácteos. …………156 Javier Fontecha Alonso. Comportamiento del péptido bioactivo caseinomacropéptido en la escala nano y su impacto en la macroestructura de coloides alimentarios funcionales……………….157 Ana M. R. Pilosof Biomateriales de mares mexicanos. ….…………………………...……………………………….158 Isabel Guerrero Legarreta Componentes funcionales presentes en suero lácteo. …..……………..………………………159 Maria Teresa Bertoldo Pacheco. Diseño de estructuras alimentarias. ..……………………….……………………………………...160 José Miguel Aguilera Radic. 6 ÍNDICE GENERAL Producción de vitaminas del grupo b por bacterias lácticas y su importancia en el diseño de nuevos alimentos funcionales. ………………………………………..……………….161 Fernando J. M. Sesma. Bioactividad y alergenicidad de proteínas y péptidos lácteos. ..………………...…………….162 Elena Molina. Ingredientes funcionales: obtención, bioactividad, biodisponibilidad y seguridad. ……….163 Manuela E. Pintado Probioticos y salud. ……………………………….…………………………………………………...166 Teresa Requena Anti-cancer activity of crude extracts and active compounds obtained from plant species from the state of São Paulo. …………………………………………… …….…….167 Carvalho JE, Monteiro KM, Ruiz ALTG, Magalhães PM, Rehder VLG, Foglio MA. Adición de su aceite de chía (salvia hispanica) en productos cárnicos. …………………..…170 Vega S., Ramirez M. L., Gutiérrez, R., Pérez J. J., y Coronado, M. Bacterias probióticas de la leche humana: origen y aplicaciones. ………………………...….171 Juan Miguel Rodríguez Gómez CYTED y Agroalimentación. ………………………………………….……………………………….172 Mayra de la Torre y Alberto Majo. Revalorización de subproductos mediante la obtención de principios bioactivos y su aplicación a matrices alimentarias. .………………………….……….……….173 José Ángel Pérez-Álvarez. Valorización de subproductos agroalimentarios para su uso en formulaciones de dispersiones alimentarias. ………………………………………………………………….……175 J. M. Rodríguez Patino, Mª. R. Rodríguez Niño y C. Carrera Sánchez Preservar y elevar la sanidad animal, vegetal y humana. ……………………………………….176 Arturo Escobar Medina. Obtención de ingredientes alimenticios de carácter prebiótico. ………………………………177 Mar Villamiel. 7 AGRADECIMIENTOS Este libro ha sido posible gracias a la participación de todos los investigadores que forman parte del Proyecto CYTED IBEROFUN ref: 110AC0386 “Incorporación de nuevos ingredientes funcionales a alimentos como contribución a la promoción de la salud y/o a la prevención de enfermedades de la población Iberoamericana. Nuestra especial gratitud al grupo del Dr. Salvador Vega y León de la Universidad Autónoma Metropolitana Unidad Xochimilco, División de Ciencias Biológicas y de la Salud, Mexico D.F., por la organización de las Jornadas “Alimentación y Salud” en el marco del Proyecto IBEROFUN. 8 INTRODUCCION El desarrollo de alimentos e ingredientes funcionales requiere un enfoque multidisciplinar, por lo que es necesaria la participación de un conjunto de equipos investigadores sobre el tema, en los que surjan sinergias, ayudas e intercambios, que permitan la obtención de resultados de investigación difícilmente alcanzables por un solo grupo de investigación. En este proyecto se promueve un conjunto de actividades de investigación relacionadas con los ingredientes funcionales, que ya llevan a cabo los diferentes grupos que integran esta acción, integrando sus tareas mediante la interacción y que permita una mejor transferencia al sector productivo y aumentar su competitividad. En los últimos años, la presencia de alimentos e ingredientes con propiedades beneficiosas para la salud ha aumentado en la mayoría de los mercados mundiales y es previsible siga creciendo. A pesar de ello no todos los alimentos e ingredientes funcionales que se conocen hasta el momento (e incluso los comercializados) han sido objeto de estudios científicos rigurosos
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