MORALES GÓMEZ , María Lourdes

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La experiencia docente llevada a cabo ha pennitido a los alumnos conocer los distintos tipos de historias dietéticas así como las dificultades que entraña realizar cada uno de ellos. Las historias son una herramienta muy útil en la terapia de ciertas enfermedades siempre y cuando sean realizarlas correctamente .Durante la realización de esta...

La aparición de la nueva asignatura Nwrici6n y Bromatolog ía en los nuevos planes de estudio de la Licenciatura de Fannacia ha creado la necesidad de la elaboración de un nuevo programa de clases prácticas al objeto de cubrir los conocimi entos teóricos impartidos tanto de Bromatología como de Nutrición . Se ha llevado a cabo la elaboración de...

A representative Sherry vinegar was analysed by gas chromatography-olfactometry (GC-O). Two GC-O techniques were used targeting compounds with impact on the perceived quality of Sherry vinegar, i.e. detection frequency and aroma extract dilution analysis. A total of 108 aromatic notes were detected and 64 of them were identified. Diacetyl,...

Este trabajo resume los resultados de una experiencia docente llevada a cabo por alumnos de cuarto curso de la licenciatura de Farmacia y de segundo curso de la Diplomatura de Enfermería. Los alumnos participantes han juzgado sus hábitos alimentarios mediante un modelo de historia dietética con recuerdo diario y semanal. La experiencia ha...

Evaluation of dry-cured Iberian ham quality is carried out by means of the sense of smell of experts and a percentage of these hams are discarded due to odour defects. However, hams in cellars cannot be altered by sampling because they would be devaluated, which makes instrumental analysis difficult. Thus, the aim of this work is to assess the...

A solid phase extraction method (SPE) using Isolute ENV+ cartridges was validated for the determination of ethyl carbamate (EC) in different kinds of vinegars. The method proved to be quite sensitive, precise and accurate, improving the recovery and LQD of other existing methods for the same purpose. For the optimization of the method,...

A study with controlled field and authentic samples of olives, obtained in similar conditions of soil, climate, region, harvest, and with the same cultivation techniques and considering simultaneously different agronomic factors (olive variety, fruit ripening degree, irrigation, and organic or conventional production system) is performed to...

The volatile compositions of Charmat and traditional Chilean sparkling wines were studied for the first time. For this purpose, EG-Silicone and PDMS polymeric phases were compared and, afterwards, the most adequate was selected. The best extraction method turned out to be a sequential extraction in the headspace and by immersion using two PDMS...

Grape aromatic characteristics are very important for producing quality wines. There have been very few studies on concentrations of volatile compounds in grape berries from vines with cover crops. For this reason, the aim of this work was to evaluate the influence of "Zulla" cover crop on the volatile profiles of organically grown Syrah...

For first time, the new device named thin film solid phase microextraction (TF-SPME) has been used to determine the volatile profile of the Picual and Hojiblanca varieties of extra virgin olive oils. To this end, different traditional sampling methods such as headspace sorptive extraction (HSSE) with polydimethylsiloxane (PDMS) and...