Conferencia. Modificaciones por técnicas de cocción casera de compuestos nutritivos y no nutritivos de importancia para la salud

Adriana Cecilia Suaterna Hurtado, Gina Alejandra Montoya Parra

Resumen


Los métodos de cocción de los alimentos pueden mejorar tanto la calidad integral del alimento, como su seguridad y en especial su valor nutricional, sin embargo, en algunas ocasiones este mismo procesamiento pueda formar compuestos tóxicos y antinutricionales debido a las interacciones moleculares entre los nutrientes del mismo alimento o de la mezcla de ingredientes de un producto...

Texto completo:

PDF

Referencias


SPEARS, M. ANO VAOEN, A. (1985) "Quantity lood production and quality control" Foodservice organizations. Macmillan Publishing Company. U.SA págs. 267/84.

PAYNE-PALACIO, J and THEIS, M. (1997) "Principies 01 basic cooking" Introduction to loodservice. 8 edition. Prentice Hall. U.SA págs. 543/55.

FRIEOMAN, M. (1999) "Chemistry, biochemistry, nutrition and microbiology 01 lisinoalanine, lanthionine and histidinoalanine in lood and other proteins". En: Journa/ agricultural of food chemistry ,voI47, págs. 1295-1319.

GUY, P A.; GREMAUO, E.; RICHOZ, J; TURESKY, R. J (2000) "Quantitative analysis 01 mutagenic heterocyclic aromatic amines in cooked meat using liquid chromatographyatmospheric pressure chemical ionisation tandem mass spectrometry". En: Journal Chromatography A, vol. 883, págs. 89-102.

AHN, J and GRÜN, 1. (2005). "Heteroeyelie amines 1: Kineties 01 lormation 01 polar and non polar heteroeyeles amines as a lunction 01 time and temperature". En: Journal offood Science, vol 70, N" 2, págs. C173-C179.

ECHARTE, M. ZULET, M. ANO ASTIASARAN, 1. (2001) "Oxidation Proeess Affeeting Fatty Aeids and Cholesterol in Fried and Roasted Salmon" En: Journal Agriculture of Food Chemistry, vol 49, No. 11, págs. 5662-5667.

AL-SAGHIR, S., et al. (2004) "Effects 01 Different Cooking Proeedures on Lipid Quality and Cholesterol Oxidation 01 Farmed Salmon Fish (Salmo salar)" En: J Agric. Food Chem. 2004, Vol. 52, No. 16, pág. 5290-5296.

SCHNEIDER, M.; KLOTZSCHE, M.; WERZINGER, C; HEGELE, J; WAIBEL, R.; PISCHETSRIEDER, M. (2002), "Reaction 01 lolic acid with redueing sugars and sugar degradation products". En: Journal Agriculture of Food Chemistry Vol. 50, N" 6, págs. 1647-1651.

LARKESON, B.; DUTTA, P. C; HANSSON, 1. (2000) "Effects ollrying and storage on cholesterol oxidation in minced meat producís". En: Journal America Oil Chemistry Saciety, vol 77, N" 6, pags. 675-680.

POON, P, DURANCE, 1, and KITTS D. (2001) "Composition and retention 01 lipid nutrients in cooked ground beel relative to heat-transíer rates" En: Food chemistry. Vol, 74. pag 485-491

ECHARTE, M, ANSORENA, D, AND ASTIASARAA, 1. (2003) "Consequences 01 Microwave Heating and Frying on the Lipid Fraction 01 Chicken and Beef Patties En: J. Agric. Food Chem., Vol. 51, No. 20,5941-5945.

AURBOUG, S.; MEDINA, r: PEREZ-MARTIN, R. (1996) "Polyunsaturated latty acids in tuna phospholipids: Distribution in the sn-2 location and changes during cooking". En: Journal Agriculture of Food Chemistry vol 44, N° 2, págs. 585-589.

SÁNCHEZ-MUÑIZ, F; VIEJO, J; and MEDINA, R. (1992), "Deep lat Irying 01 sardines in different culinary tats. Changes in the latty acid composition 01 sardines and Irying fats'. En: J Agric. Food Chem., Vol 40, N" 11, págs. 2252-2256.

Candela, M.; Astiasaran, l.: Bello, J. Effects 01 Irying and warmholding on latty acids and cholesterol 01 sole (Solea solea), codlish (Gadus morrhua) and hake (Merluccius merluccius). Food Chem. 1997, 58 (3),227-213.

MARANESI. M,D. Bochicchio , L. Montellato, A. Zaghini , G. Pagliuca y A. Badiani . Effect 01 microwave cooking or broiling on selected nutrient contents, latty acid patterns and true retention values in separable lean írorn lamb rib-Ioins, with emphasis on conjugated linoleic acid, Food Chemistry. 90 (2005) 207-218.

PIE, J. E.; SPAHIS, K.; SEILLAN, C (1991) "Cholesterol oxidation in meat products during cooking and frozen storaqe". En: J Agric. Food Chem., vol. 39, N" 2, págs. 250-254.

ASTIASARÁN. ICIAR. Alimentos composición y propiedades. McGraw Hill. 1999.

FAO/OMS. Consecuencias para la salud de acrilamida en los alimentos. Inlorme de consulta conjunta de FAO/OMS. Ginebra, 2002. 39 págs.

TAUBERT, D., et al (2004) "Inlluence 01 Processing Parameters on Acrylamide Formation during Frying 01 Potatoes" En: J Agric. Food Chem. , Vol. 52, No. 9, págs. 2735-2739.

, RYDBERG, p,; ERIKSSON, S.; TAREKE, E.; KARLSSON, P; EHRENBERG, L.; TORNQVIST, M. (2003) 'Investigations 01íactors that inlluence the acrylamide content 01heated toodstuñs'. En: Journal Agríeulture of Food Chemístry. vol 51, N" 24, págs 7012-7018.

BECALSKI, A.; LAU, B.; LEWIS, O,; SEAMAN, S. W. (2003) "Acrylamide in loods occurrence, sources and modeling", En: J. Agríe. Food Chern., 51, 802-808,

MESTDAGH, F et al, (2005) 'Influence 01 Oil Type on the Amounts 01 Acrylamide Generated in a Model System and in French Fries" En: J Agric. Food Chem., Vol 53, No, 15, págs, 6170-6174.

TAREKE, E. et al. (2002) "Analysis 01 Acrylamide, a Carcinogen Formed in Heated Foodstuffs" En: J. Agríe, Food Chem., Vol 50, No. 17, págs, 4998-5006.

OBOH, G. (2005) "Effect 01blanching on the antioxidant properties 01some tropical green lealy vegetables" En: LWT 38 513-517.

ZHANG, D., and HAMAUZU, y. (2004). Phenolics, ascorbic acid, carotenoids and antioxidant activity 01 broccoli and their changes during conventional and microwave cooking. Food Chemistry, 88, 503-509,

SAHLlN, E, Savage, G. P, & Lister, C. E. (2004). Investigation 01the antioxidant properties 01 tomatoes alter processing. Journal 01 Food Cornposition and Analysis, 17, 635-647.

DEWANTO, V, WU, X., ADOM, K., ANO LlU, R (2002) 'Thermal Processing Enhances the Nutritional Value 01Tomatoes by Increasing Total Antioxidant Activity". En: Journal Agrículture of Food Chemístry, 50, 3010-3014

GAHLER, S, OTTO, K., ANO BÓHM, V. (2003) "Alterations 01Vitamin C, Total Phenolics, and Antioxidant Capacity as Affected by Processing Tomatoes to Different Products". En: Journal Agríeulture of Food Chemístry, vol 51,7962-7968.

GIL, M.; FERRERES, F.; and TOMAS-BARBERAN, F. (1999), "Effect 01postharvest storage and processing on the antioxidant constituents (1lavonoids and vitamin C) on Iresh-cut spinach'. En J. Agríe, Food Chem, vol 47, W 6, págs, 2213-2217.

Khraisheh, M. McMinn, W. Magee, T. (2004) "Quality and structural changes in starchy loods during rnicrowave and convective drying'. En: Food research international Vol 37, págs, 497 -503.

Burg, P. and Fraile, P, (1995). "Vitamin C destruction during the cooking 01a potato dish'. En: LWT. Vol 28, págs. 506-14.

RYCHLlK, M. ANO MAYR, A (2005) "Quantitation 01 N2-[1-(1-Carboxy)ethyl]lolic Acid, a Nonenzymatic Glycation Product 01 Folic Acid, in Fortilied Foods and Model Cookies by a Stable Isotope Dilution Assay" En: J Agric. Food Chem, Vol, 53, No. 13, págs. 5116-5124.

MELSE-BOONSTRA, A et al (2002) "Inlluence 01 processing on total monoglutamate and polyglutamate lolate contents 01 leek, caulillower and green beans. En: JAgriculture 01 lood chemistry, Vol 50, págs, 3473-78.

OSSEYI, E, S,; WEHLlNG, R L; ALBRECHT, J A, (2001) "HPLC determination 01stability and distribution 01 added folio acid and some endogenous lolates during breadmaking". En: Cereal Chemísfry, vol 78, N" 4, págs, 375-378.

SEYBOLO, C., et al. (2004) "Changes in Contents 01 Carotenoids and Vitamin E during Tomato Processing". En: Journal Agriculture of Food Chemistry, vol. 52, No. 23, págs. 7005- 7010.

Lombardi-Boccia, G., Martinez Oominguez, B., Aguzzi, A, 2002. Total, heme, Non-heme iron in raw and cooked meats. Journal 01 Food Science 67 (2002): 1738-1741.

ORZÁEZ. M, Oíaz. A, Franco. E, Blázquez. G. (2000)."Modilication 01 vitamins B1 and B2 by culinary process: traditional system and microwaves. En: Food chemistry. Vol. 71, págs. 417-21.

BRESSANI, R, et al. (2004). "Effect 01 Processing Conditions on Phytic Acid, Calcium, lron, and Zinc Contents 01 Lime-Cooked Maize' En: Journal Agriculture of Food Chemistry., Vol. 52, No. 5, págs. 1157-1162.

Gálvez, A. y Planeéis, E. (2004). "Valoración estadistica de las perdidas de minerales enlomo de cerdo sometido a cocción" En: Alimentación, equipos y tecnología. Enero, N" 186, págs. 40-42.

LOMBAROI-BOCCIA. G, Altero S. Aspects 01 meat quality: trace elements and B vitamins in raw and cooked meats. Journal 01 Food Composition and Analysis. 18 (2005) 39.46.

UPOIKE A. and SCHWARTZ, S. (2003) "Thermal Processing 01 Vegetables Increases Cis Isomers 01 Lutein and Zeaxanthin" En: Journal Agrieulture of Food Chemístry, Vol. 51, No. 21, págs. 6184-6190.

LESSIN, W J; CATIGANI, G. L.; SCHWARTZ, S. J (1997), "Quantilication 01 cis-trans isomers 01 provitamin A carotenoids in Iresh and processed Iruits and vegetables". En: J. Agríe. Food Chem. Vol 45, N" 10, págs. 3728-3732.

KHACHIK, F.; GOLl, M. B.; BEECHER, G. R; HOLOEN, J; LUSBY, W R; TENORIO, M. D.; BARRERA, M. R. (1992), "Effect ollood preparation on qualitative and quantitative distribution 01 major carotenoids 01 tomatoes and several green vegetables". En: J. Agrie. Food Chem. Vol 40, N" 3, págs. 390-398.

STAHL, W; SIES, H. (1992) "Uptake 01 Iycopene and its geometrical isomers is greater lrom heat-processed than Irom unprocessed tomato juice in humans". En: The Journal Nutrition. vol 122, N" 11, págs. 2161-2166.

ROCK, C. L.; LOVALVO, J L.; EMENHISER, C.; RUFFIN, M.l; FLATT, S. W; SCHWARTZ, S. J (1998) "Bioavailability 01, carotene is lower in raw than in processed carrots and spinach in women". En: The Journal Nutrition. vol 128, N" 5, págs. 913-916.

DE LA CRUZ. Carlos, González María, Oruña María, López Julia, Simal. L Jesús y Simal. G Jesús. The effects 01 various culinary treatments on the pigment content 01 green beans. Journal of lood research international. 30 (1997): 787-791.

TURKMEN, N, SARI, F., and VELlOGLU, S. (2005) "The effect 01 cooking methods on total phenolics and antioxidant activity 01 selected green vegetable'. Food Chemistry, Vol. 93, págs. 713-718.

Ismail, A, Marjan, Z. M., & Foong, C. W (2004). "Total antioxidant activity and phenolic content in selected vegetables'. En: Food Chemistry, vol 87, págs. 581-586.

MAKRIS, D. P; ROSSITER, J T. (2001) "Domestic processing 01 onion bulbs (Allium cepa) and asparagus spears (Asparagus officinalis): effect on flavonol content and antioxidant status". En: J. Agric. Food Chem, vol 49, N" 7, págs. 3216-3222.

XU, z, WU, Q. AND GODBER, S. (2002) "Stabilities of Daidzin, Glycitin, Genistin, and Generation of Derivatives during Heating" En: Journal Agriculture of Food Chemistry Vol 50, W 25, págs. 7402-7406.

COWARD, L.; SMITH, M.; KIRK, M.; BARNES, S. (1998). "Chemical modification of isollavones in soyfoods during and processing". En: American Journal Clinical Nutrition, Vol. 68, págs. 1486S-1496S.

UNGAR, Y, OSUNDAHUNSI, T, AND SHIMONI, E. (2003) "Thermal Stability of Genistein and Daidzein and Its Effect on Their Antioxidant Activity". En: Journal Agricufture of Food Chemistry, Vol. 51, No. 15, págs. 4394-4399.

HAN, J, et al. (2004) "Distribution 01Ascorbic Acid in Patato Tubers and in Home-Processed and Commercial Patato Foods" En: Journal Agriculture of Food Chemistry, Vol. 52, No. 21, págs. 6516-6521.

KITA, A, BRATHEN, E., KNUTSEN, S, and WICKLUND, T. (2004) "Effective Ways of Decreasing Acrylamide Content in Patato Crisps during Processing" En: J Agric. Food Chem. 2004, Vol. 52, No. 23, págs. 7011-7016.

FRIEDMAN, M. (2003) "Chemistry, Biochemistry, and Safety 01 Acrylamide. A Review" En: J. Agric. Food Chem, Vol. 51, No. 16,2003 Reviews págs. 4504-4526.

GUY, P. A.; GREMAUD, E.; RICHOl, J; TURESKY, R. J (2000) "Quantitative analysis of mutagenic heterocyclic aromatic amines in cooked meat using liquid chromatographyatmospheric pressure chemical ionisation tandem mass spectrometry". En: Journal Chromatography A, vol 883, págs. 89-102.

FRIEDMAN, M and BRANDON, D. (2001) "Nutritional and health benefits of soy protein". En: Journal of Agricultural and food onemistty. Vol. 49, No. 3, págs. 1069-1086.

BELlTl AND GROSCH. (1997) "Química de los alimentos". Segunda edición. Editorial acribia. España. pág. 84.


Resumen : 82 PDF : 51

Métricas de artículo

Cargando métricas ...

Metrics powered by PLOS ALM


Esta publicación hace parte del Sistema de Revistas de la Universidad de Antioquia
¿Quieres aprender a usar el Open Journal system? Ingresa al Curso virtual
Este sistema es administrado por el Programa Integración de Tecnologías a la Docencia
Universidad de Antioquia
Powered by Public Knowledge Project