Capítulos de libros

Permanent URI for this collection

https://repositorio.uc.cl/handle/11534/22991

Browse

Browsing Capítulos de libros by Subject "02 Zero hunger"

Now showing 1 - 7 of 7
  • No Thumbnail Available
    Item
    Irradiation kills microbes: can it do anything harmful to the food?
    (Academic Press, 2020) Pedreschi, Franco; Mariotti Celis, María Salomé
    Food irradiation is an efficient technology that can be used to ensure food safety by eliminating insects and pathogens to prolong the shelf life, among others. In most of the cases, the process could be applied to fresh or frozen products without affecting the nutritional value and sensory quality of treated foods. The scientific records about food irradiation confirm with a high degree of assurance that foods and food ingredients treated using this method are safe and fit for human consumption. Besides, irradiation can induce certain alterations that can modify both the chemical composition and the nutritional value of foods. These changes depend on the food composition, the irradiation dose, and factors such as temperature and presence or absence of oxygen in the irradiating environment. Currently, food irradiation is approved in more than 60 countries, and there has been a notable growth in production and trade of irradiated foods since 2010.
  • No Thumbnail Available
    Item
    Irradiation kills microbes: can it do anything harmful to the food?
    (Academic Press, 2020) Pedreschi, Franco; Mariotti Celis, María Salomé
    Food irradiation is an efficient technology that can be used to ensure food safety by eliminating insects and pathogens to prolong the shelf life, among others. In most of the cases, the process could be applied to fresh or frozen products without affecting the nutritional value and sensory quality of treated foods. The scientific records about food irradiation confirm with a high degree of assurance that foods and food ingredients treated using this method are safe and fit for human consumption. Besides, irradiation can induce certain alterations that can modify both the chemical composition and the nutritional value of foods. These changes depend on the food composition, the irradiation dose, and factors such as temperature and presence or absence of oxygen in the irradiating environment. Currently, food irradiation is approved in more than 60 countries, and there has been a notable growth in production and trade of irradiated foods since 2010.
  • No Thumbnail Available
    Item
    Mind Wandering and Mindfulness During Innovation: An Outline and an Illustration in Poetry
    (Palgrave Macmillan, 2023) Preiss Contreras, David Daniel
    I present an outline of the abilities and dispositions relevant for innovation in the twenty-first century. Explaining this outline, I discuss how intelligence and creativity relate to two attentional dispositions: mindfulness and mind wandering. I argue that understanding creative problem solving and innovation requires studying the interaction between intelligence, creativity, and these attentional dispositions. To do so, I summarize the twentieth-century maps of human intelligence and their limitations. Second, I use a computational metaphor to discuss the role of intelligence, creativity, and attentional dispositions in creative problem solving. Third, I review some evidence about the relationship between human abilities and attentional dispositions. Finally, to provide an illustration, I discuss the process of innovation in poetry.
  • No Thumbnail Available
    Item
    Production of contaminants during thermal processing in both industrial and home preparation of foods
    (Elsevier, 2022) Pedreschi, Franco; Mariotti Cellis, María Salomé
    The problem of processing contaminants is now one of the most challenging issues the food industry needs to address. Heat processing contaminants may be defined as substances that are produced in a food when it is cooked or processed, and they are not present or present at much lower concentrations in the raw, unprocessed food. These heat toxic compounds and undesirable either because they have an adverse effect on product quality or because they are potentially harmful. It is important to highlight that Maillard Reaction (Mr) is the most important chemical reaction occurring during food processing at high temperature unit operations since it is crucial for the development of attractive sensory food attributes of the final products, improving their digestibility, ensuring microbial safety, and developing flavor and taste to name just three. On the other hand, Mr has shown that heating of starchy and protein food matrixes can generate various kinds of potentially toxic compounds (PTCs). Consequently, PTCs could be mitigated by favoring the processing conditions under which Mr is inhibited and/or reducing the PTC crucial precursors in raw food materials before being heated at high temperature unit operations such as frying, extrusion, roasting, grilling, baking, and among others. Mr also plays a crucial role in the heat formation of some PCTs such as acrylamide (AA), furan, 5-hydroxymethylfurfural (HMF), and heterocyclic amines (HAs) either in starchy and/or protein food matrixes processed by excessive heating. In this chapter, we will present some of the most important PTCs in foods such as AA, furan, HMF, and HAs. We will show you some mitigation strategies for PTCs considering the following issues: (1) raw materials and precursor contents specific for the formation of one or more PCTs, (2) heating processing conditions, and (3) mecanism(s) of PTC formation under specific conditions. This information will help you to generate foods heated at high processing temperatures while minimizing PCT formation and preserving the quality attributes of the desired food product. In this way, we will contribute in reducing the exposure of consumers to dietary PCTs.
  • No Thumbnail Available
    Item
    Production of contaminants during thermal processing in both industrial and home preparation of foods
    (Elsevier, 2022) Pedreschi, Franco; Mariotti Cellis, María Salomé
    The problem of processing contaminants is now one of the most challenging issues the food industry needs to address. Heat processing contaminants may be defined as substances that are produced in a food when it is cooked or processed, and they are not present or present at much lower concentrations in the raw, unprocessed food. These heat toxic compounds and undesirable either because they have an adverse effect on product quality or because they are potentially harmful. It is important to highlight that Maillard Reaction (Mr) is the most important chemical reaction occurring during food processing at high temperature unit operations since it is crucial for the development of attractive sensory food attributes of the final products, improving their digestibility, ensuring microbial safety, and developing flavor and taste to name just three. On the other hand, Mr has shown that heating of starchy and protein food matrixes can generate various kinds of potentially toxic compounds (PTCs). Consequently, PTCs could be mitigated by favoring the processing conditions under which Mr is inhibited and/or reducing the PTC crucial precursors in raw food materials before being heated at high temperature unit operations such as frying, extrusion, roasting, grilling, baking, and among others. Mr also plays a crucial role in the heat formation of some PCTs such as acrylamide (AA), furan, 5-hydroxymethylfurfural (HMF), and heterocyclic amines (HAs) either in starchy and/or protein food matrixes processed by excessive heating. In this chapter, we will present some of the most important PTCs in foods such as AA, furan, HMF, and HAs. We will show you some mitigation strategies for PTCs considering the following issues: (1) raw materials and precursor contents specific for the formation of one or more PCTs, (2) heating processing conditions, and (3) mecanism(s) of PTC formation under specific conditions. This information will help you to generate foods heated at high processing temperatures while minimizing PCT formation and preserving the quality attributes of the desired food product. In this way, we will contribute in reducing the exposure of consumers to dietary PCTs.
  • Thumbnail Image
    Item
    Propuesta de un nuevo estándar gráfico para el etiquetado de alimentos en Chile
    (Centro de Políticas Públicas UC, 2025) Borzutzky Schachter, Arturo; Zurob Dreckmann, Carola; Rico, Mercedes; Leiva, Carla; Morales Matamala, Pamela Soledad
    La seguridad alimentaria es un pilar fundamental para la salud y el bienestar de la población chilena y el etiquetado de los alimentos una herramienta crucial para garantizarla. Más de un millón de personas en Chile viven con patologías que demandan restricciones alimentarias, por lo que la claridad y precisión en el etiquetado son vitales para su seguridad. A pesar de las normativas existentes, en Chile persisten deficiencias en la legibilidad y comprensión del etiquetado, exponiendo a la población, especialmente a aquellos con restricciones dietéticas, a riesgos para su salud. El presente informe propone un nuevo estándar gráfico para el etiquetado, basado en un estudio de 300 productos y un test de usabilidad que reveló problemas de legibilidad en aspectos como el tamaño y contraste de la tipografía, el formato de la declaración de alérgenos y la dificultad para identificar la sección de ingredientes. La propuesta se centra en cuatro puntos clave: estandarizar el tamaño mínimo de letra y el contraste del texto, incluir una sección destacada para los nueve alérgenos principales y explorar la incorporación de sellos. Inspirándose en las mejores prácticas internacionales, esta iniciativa busca proteger la salud de los consumidores chilenos y también impulsar una industria alimentaria más transparente y responsable.
  • No Thumbnail Available
    Item
    Quality Evaluation and Control of Potato Chips
    (2016) Pedreschi, F.; Mery Quiroz, Domingo Arturo; Marique, T.