Revista Hospitalidad ESDAI

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Subject: search.filters.subject.Agentes antiinfecciosos

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    Nuevos usos de los diferentes constituyentes del huevo.
    (Hospitalidad ESDAI, 2012)
    Torre Marina, María Covadonga
    ;
    Campus Ciudad de México
    Currently there are enough studies supporting that egg consumption does not contribute to the development of cardiovascular diseases. However, it should always be considered the diet as a whole, and not for the consumption of a food alone. Because of all its nutritional and functional properties, the egg is a recommended food, in addition to be affordable in price as well as by having a positive market presence; it is versatile and easy to prepare, easy to chew and swallow; it has low glycemic index and low calorie contents; it also has multiple culinary and technological applications. Having solved the myths around the egg, recent investigations focus on its constituents with biological activity: antimicrobial, immunological, anti-adhesive, and antihypertensive, among others. So today, the laying hen is conceived as a "bioreactor" for producing medical and technologically relevant substances.
      8  163
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    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