Revista Hospitalidad ESDAI

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De la agricultura a la ingeniería genética.
(Hospitalidad ESDAI, 2008)
Covadonga Torre Marina, María
;
Campus Ciudad de México
Genetic engineering, as part of biotechnology, is simply the last step of the evolution of the traditional methods used in agriculture. The first farmers learned to select and combine plants to create new varieties of maize, soy, tomato, etc.; this process is known as a crossover or hybridization. Nevertheless, to obtain the aimed results one requires enough time and effort. For example, to confer a certain characteristic from one plant to another one sexually compatible, the farmer crosses them and transfers, together with the intended gene, thousands of others. In general, genetic engineering is a tool that allows scientists to identify and select those genes that produce beneficial characteristics. A single specific characteristic can be chosen and be transferred to a plant, this process is highly selective, precise and fast.
57 162
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Alergias alimentarias: el enemigo oculto
(Hospitalidad ESDAI, 2005)
Covadonga Torre Marina, María
;
Campus Ciudad de México
It is generally thought that food allergies, though frequent, are relatively mild. Actually, it is all the way around: Most people can eat a great variety of foods without any problem. Only a small percentage of people suffer true food allergies. However, for those who have them, food allergies are a true threat for health that can cause serious adverse reactions, and even death. Since allergies are incurable, the only known and proven treatment is to abstain from consuming the triggering food. But, how can it be known if an industrialized product contains the allergenic to be shunned by an individual? Currently, many international organizations have begun regulating the relevant information to be shown in food labels.
5 163
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La ciencia en la cultura y en los servicios
(Hospitalidad ESDAI, 2004)
Covadonga Torre Marina, María
;
Campus Ciudad de México
Hace 12,000 años el Homo y la Femina sapiens no eran más que predadores exitosos que vivían de acuerdo con la ley del más fuerte y sobrevivían porque lograron adaptarse. A pesar de que sabían pelear, fabricar utensilios y vestidos para protegerse, e, incluso, pintar las paredes de sus cavernas, no tuvieron más influencia en el resto del mundo que el león o el lobo. Fue durante la revolución del Neolítico, cuando aprendieron a cultivar la tierra y a domesticar los animales, lo que de alguna manera les permitió cambiar la faz de la tierra y la vida de casi todo sobre ella. El concepto de cultura apareció en los escritos de los antropólogos a mediados del siglo XIX como un «todo complejo», que incluye el conocimiento, las creencias, el arte, la moral, las leyes, las costumbres y todas las demás capacidades y hábitos que adquiere el hombre como miembro de una sociedad.
21 69
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El huevo: mitos, realidades y beneficios
(Hospitalidad ESDAI, 2005)
Covadonga Torre Marina, María
;
Fonseca Pereda, Mónica
;
Campus Ciudad de México
About three decades ago cardiovascular diseases began to be associated with the cholesterol in the diet, since cholesterol, together with other substances, was found in the atherome components of the deposits which block the arteries. From this situation a dangerous simplification was made: "cholesterol = undesirable substance; so since the egg is a food rich in cholesterol, it is necessary to reduce its consumption". How ever the levels of cholesterol in a person's blood (cholesterolemia) are not only the result of the consumption of a specific food, but also include the total diet and other factors such as the genetic predisposition and the total quantity of saturated fats in the diet. Currently it is known that as well as hiper-cholesterolemia there are various risk factors that have influence in cardiovascular diseases: such as alcohol, tobacco, sedentariness, stress and obesity amongst others. To consider the egg as a food we should consider not only the cholesterol content but also the rest of the components which can help improve nutrition and health in general, among these components we have: protein of excellent quality, antioxidants, vitamins, lecithin and choline.
76 225
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Efecto del tratamiento con microondas e inhibidores en el oscurecimiento enzimático y carotenoides de plátano macho (Musa paradisiaca L.)
(Hospitalidad ESDAI, 2002)
Covadonga Torre Marina, María
;
Campus Ciudad de México
The object of this study is to evaluate the effect of heat treatment by microwaves and the use of some chemical inhibitors on the enzymatic activity of the poliphcnoloxidase of plantain (Musa paradisiaca L.). During the experimental phase the IN VITRO effect will be determined through specific enzymatic kinetics. The enzyme will be extracted and purified from the pulp. Based on the obtained results the best inhibition conditions will be selected and will be applied directly to plantain slices simulating the industrial treatment. Plantain represents the principal source of energy in certain subsistence diets. It is a good source of potassium and Β-carotene and a respectable source of fiber and vitamin C. Β-carotene, apart from being the carotenoid of greater vitaminic activity (it consists of two molecules of vitamin A), has antioxidant properties; this is the reason why it is important to extract, quantify and evaluate the effect heat treatment by microwaves, frying and the use of inhibitors have on it. HPLC will be used for this effect. The search for new alternatives to avoid the browning of plantain arises from the need to substitute sulfites. In 1985, it was concluded that they were safe for most people, however they represent an unpredictable and severe risk for asthmatic people and for those who are sensitive to these preservatives. It must be said that any person may develop sulfite sensitivity at any stage of his life. The physiological response brought upon by sulfites may go from breathing difficulty and rash, to breathing and heart failure. Since one of the alternative uses of the production plantain surplus, is as chips commercialized as snacks, they are consumed mainly by children; this must be considered as a limitation for the use of additives according to the joint established regulations of FAO and CODEX ALIMENTARIUS.
58 169

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