CRIS

Permanent URI for this communityhttps://scripta.up.edu.mx/handle/20.500.12552/1

Browse

Search Results

Now showing 1 - 10 of 11

Some of the metrics are blocked by your
consent settings
Aceite de canola: saludable, versátil y de la mejor calidad.
(Hospitalidad ESDAI, 2015)
Jowett, Bruce
;
Campus Ciudad de México
The types of oils used in cooking are important because saturated fats are associated with a risk of heart diseases. Monounsaturated and polyunsaturated fats (Omega 3 and Omega 6) decrease bad cholesterol levels and help to reduce such risk. Canola oil has a beneficial fat profile, high smoke point, light texture, and neutral taste. This makes it a perfect ingredient for culinary uses. FDA¹ authorized a qualified statement for this oil for its ability to reduce the risk of cardiovascular disease, if used instead of saturated fat. Studies over the past 25 years about the effects of canola oil in the body, proved that it helps to reduce the risk of cardiovascular diseases and recommend taking 1.5 tablespoons of olive oil a day.
14 563
Some of the metrics are blocked by your
consent settings
Higiene y conservación del pescado
(Hospitalidad ESDAI, 2015)
Campus Ciudad de México
Food-borne diseases are a matter of hygiene. Fish, being a food susceptible of contamination at any stage, from its capture to consumption, must be handled with proper hygiene techniques and the staff who handles it must be trained. These techniques are based on strict time and temperature controls according to regulations, in order to produce safe products. The implementation of fundamentals of preservation to lengthen the life of fish is decisive to determine which to apply depending on the end use of the product. These methods can be: temperature control, cooking, dehydration, salting, smoking and brining, which reduces or inhibites microbial development and decrease enzymatic reactions.
9 916
Some of the metrics are blocked by your
consent settings
El pescado en la gastronomía
(Hospitalidad ESDAI, 2015)
Scholz Ramírez, Erika E.
;
Campus Ciudad de México
Fishing is one of the oldest practices man has used to feed. Fish is a highly nutritional supporting food to the human being, as it contains vitamins A, D and E, as well as minerals: phosphorus, iron, and iodine. Eating it brings multiple benefits for health. There are many ways to prepare it in Gastronomy, either roasted, grilled, barbecued, poached in bouillon, blue fish, to the dish, fried, baked, crisp and à la meunière. These methods are just to mention some of the most used cooking systems, and according to the technique used it must be decided if the fish is to be prepared in whole or in fillet. It is of utmost importance to know all aspects of freshness and quality of fish, since it is a delicate food and also easily perishable. In Gastronomy it is a food that can be served with a variety of garnishes, because it can be combined with a myriad of ingredients.
46 752
Some of the metrics are blocked by your
consent settings
Los cambios fisicoquímicos del pescado durante su preparación.
(Hospitalidad ESDAI, 2015)
Castellanos Ferreiro, Rosario
;
Campus Ciudad de México
During fish meat processing, from its capture to its preparation, there are significant changes that have impact in its sensory qualities and also affect meat color, texture, flavor and smell. During this processing several physical-chemical factors should care such as temperature storage and cooking, pH, and the use of salts, since these factors directly affect proteins, lipids and other molecules present in the meat. For this reason, good management of these parameters ensures that the chemical components be in good condition, preventing its degradation and consequent decomposition.
33 876
Some of the metrics are blocked by your
consent settings
Los beneficios del consumo de pescado
(Hospitalidad ESDAI, 2015)
;
Campus Ciudad de México
Including fish consumption in the daily diet is an important contribution of good digestibility and high biological value protein, due to its content of essential amino acids. It also contains fats composed of monounsaturated and polyunsaturated fatty acids as functional nutrients, as well as vitamins and minerals. Organizations around the world are intensely promoting fish for its beneficial effects on health, among which are protective antiarrhythmic, antithrombotic, antisclerotic and anti-inflammatory properties; this will increase the consumption of this food and those organisms will provide a recipe book and information about its preservation.
8 737
Some of the metrics are blocked by your
consent settings
La obesidad en la mujer y sus complicaciones en el periodo reproductivo.
(Hospitalidad ESDAI, 2014)
Dávila Loaiza, Martha Yolanda
;
Campus Ciudad de México
Somehow, the various demographic and social changes during the last decades, such as new types of families and their organization, the incorporation of women into the formal labor market and the social stratum established on the basis of family income, are changing the allocation of household tasks such as purchase, preparation, and consumption of food, factors that play a role in the prevalence of obesity in Mexico. This relationship between purchase, food preparation and the prevalence of obesity in Mexican women has greatly increased in the last two decades. This condition can be classified as a serious public health problem, and is associated with the onset of chronic diseases including cardiovascular problems. The object of this article is to describe the relation-ship between gestational diabetes and the lifestyle of women responsible for the household food process, as well as the structural change in family organization when women are occupationally involved with family expenses.
29 85
Some of the metrics are blocked by your
consent settings
La seguridad en la cocina ¿Cómo lograr que la cocina sea un lugar seguro para trabajar?
(Hospitalidad ESDAI, 2011)
Sosa Combe, Lourdes
;
Campus Ciudad de México
Did you know that 9 out of 10 accidents in the kitchen can be avoided? Kitchens have a bad reputation of being a place full of risks; however, more than 80% of these accidents are due to human mistakes caused by ignorance, carelessness , lack of attention, fatigue, excess of confidence, not following instructions, among other things. Thus the importance of training the staff in accident prevention and teaching them to work safely. The idea is to develop a "sense of safety" analyzing the possible causes for each accident by answering the following questions: What happened? Why did it happen? And what can you do to avoid it? Thus preventing a repetition of accidents.
16 352
Some of the metrics are blocked by your
consent settings
Los recetarios de cocina michoacanos.
(Hospitalidad ESDAI, 2011)
Rubín de la Borbolla, Sol
;
Campus Ciudad de México
Michoacan cuisine is produced by both the cultural and natural resources of the region. It is the consequence of the cultural mixture of the original nations and their conquerors, of new forms and flavors brought to the region by migrants. As a cultural heritage one can encounter both the legacy and creativity of Michoacan cooks. Families have not stopped reproducing their favorite dishes, nowadays, many restaurants are proud of offering regional and seasonal dishes in their menus. All this oral tradition has been registered in cookbooks, which, in accordance to old customs, registered not only local dishes, but also, in many cases, dishes which showed family tastes as well as their socio-economic position and the culinary traditions for certain feasts and commemorations.
25 356
Some of the metrics are blocked by your
consent settings
¿Es la gastronomía un arte?
(Hospitalidad ESDAI, 2007)
Torre Marina, María Covadonga
;
Campus Ciudad de México
When trying to define «art» we find very diverse points of view. Even though there seems to be consensus upon the following statement: «Art is the manifestation of human activity by which Juan expresses a personal and uninterested vision interpreting what is real or imagined with plastic, linguistic or sonorous resources; it is also considered to be the ensemble of necessary rules and precepts for something to be done with ability and virtuosity». Nevertheless, when there is a judgment call on some artistic manifestations such as bullfighting or specific objects, this general notion goes into crisis. This is the source of the idea of revising diverse authors' points of view as to whether gastronomy can be or not considered an art. Even though in Kant's Critique of Judgment one may infer that it is not an art, other authors" postures consider culinary art, not only as one more, but as the art par excellence. Its appreciation involves all senses in a way not done by any other art, which makes it more complete. If what, in last instance, determines whether an object (dish) is a work of art or a mere need satisfactory, is the use of required techniques, planned objectives and produced effects, then gastronomy is art, because it widely complies with each and every one of these criteria.
7 763
Some of the metrics are blocked by your
consent settings
Antimicrobianos naturales: cómo la naturaleza nos protege de los microorganismos
(Hospitalidad ESDAI, 2006)
Acero-Ortega, Claudia Ariadna
;
Campus Ciudad de México
Despite the fact that preserving effects of some food have benefited man for millennia, only recently is their activity deeply researched. Antimicrobial agents might be synthetic components intentionally added to food or natural components, substances with a biologic origin (also called natural antimicrobials) that might be commercially used as additives to preserve food. An example of the latter are the diverse varieties of spices and herbs —matter of rigorous scientific research in recent years—, which have been proved to have an inhibiting effect in the growth of bacteria causing food-transmitted illnesses, including Listeria monocytogenes, Staphylococcus aureus, Salmonella typhimurium and Bacillus cereus. Thence, the potential as an additional, microorganism-controlling barrier that these components have, is pointed out, within the diverse available food preserving technologies.
16 363

CRIS

Browse

Filters

Settings

Sort By

Results per page

Search Results