Caracterización y determinación del potencial Aterogénico de quesos producidos en Costa Rica

Cardiovascular diseases have been one of the main causes of mortality during the past years in Costa Rica. Many risk factors associated to these disorders include the intake of high-fat diets, being cheese an example of such a dietary component. Thus, the fatty-acid characterization of different che...

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Autores principales:	Chavarría Sánchez, Jéssica, Herrera Ramírez, Carlos, Lutz, Giselle
Formato:	Online
Idioma:	spa
Publicado:	Universidad de Costa Rica 2009
Acceso en línea:	https://revistas.ucr.ac.cr/index.php/cienciaytecnologia/article/view/2653

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spelling	CIETEC26532024-09-13T19:38:11Z Caracterización y determinación del potencial Aterogénico de quesos producidos en Costa Rica Chavarría Sánchez, Jéssica Herrera Ramírez, Carlos Lutz, Giselle Cardiovascular diseases have been one of the main causes of mortality during the past years in Costa Rica. Many risk factors associated to these disorders include the intake of high-fat diets, being cheese an example of such a dietary component. Thus, the fatty-acid characterization of different cheeses was needed, in order to obtain a more ample scope of this public health issue. Cheeses derived from both bovine and caprine milks were included in this study. The Laboratorio Costarricense de Metrología of the Ministry of Economy, Industry and Commerce carried out the sampling needed for this work. The chemical parameters determined in the samples studied were: fatty acid composition (by GC and NMR techniques), saponification and iodine numbers, average triacylglycerol molecular weight, polyunsaturated fatty acids / saturated fatty acids ratio, atherogenic index and number of allylic hydrogens. The experimental values of water and lipid content found were compared with the data in the nutritional-fact labels, designed according to existing national and international food regulations. Universidad de Costa Rica 2009-01-13 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Article application/pdf https://revistas.ucr.ac.cr/index.php/cienciaytecnologia/article/view/2653 Revista de Ciencia y Tecnología; Vol. 24 No. 1 (2006) Revista de Ciencia y Tecnología; Vol. 24 Núm. 1 (2006) 2215-5708 0378-052X spa https://revistas.ucr.ac.cr/index.php/cienciaytecnologia/article/view/2653/2604 Derechos de autor 2014 Revista de Ciencia y Tecnología
institution	Universidad de Costa Rica
collection	Revista de Ciencia y Tecnología
language	spa
format	Online
author	Chavarría Sánchez, Jéssica Herrera Ramírez, Carlos Lutz, Giselle
spellingShingle	Chavarría Sánchez, Jéssica Herrera Ramírez, Carlos Lutz, Giselle Caracterización y determinación del potencial Aterogénico de quesos producidos en Costa Rica
author_facet	Chavarría Sánchez, Jéssica Herrera Ramírez, Carlos Lutz, Giselle
author_sort	Chavarría Sánchez, Jéssica
description	Cardiovascular diseases have been one of the main causes of mortality during the past years in Costa Rica. Many risk factors associated to these disorders include the intake of high-fat diets, being cheese an example of such a dietary component. Thus, the fatty-acid characterization of different cheeses was needed, in order to obtain a more ample scope of this public health issue. Cheeses derived from both bovine and caprine milks were included in this study. The Laboratorio Costarricense de Metrología of the Ministry of Economy, Industry and Commerce carried out the sampling needed for this work. The chemical parameters determined in the samples studied were: fatty acid composition (by GC and NMR techniques), saponification and iodine numbers, average triacylglycerol molecular weight, polyunsaturated fatty acids / saturated fatty acids ratio, atherogenic index and number of allylic hydrogens. The experimental values of water and lipid content found were compared with the data in the nutritional-fact labels, designed according to existing national and international food regulations.
title	Caracterización y determinación del potencial Aterogénico de quesos producidos en Costa Rica
title_short	Caracterización y determinación del potencial Aterogénico de quesos producidos en Costa Rica
title_full	Caracterización y determinación del potencial Aterogénico de quesos producidos en Costa Rica
title_fullStr	Caracterización y determinación del potencial Aterogénico de quesos producidos en Costa Rica
title_full_unstemmed	Caracterización y determinación del potencial Aterogénico de quesos producidos en Costa Rica
title_sort	caracterización y determinación del potencial aterogénico de quesos producidos en costa rica
publisher	Universidad de Costa Rica
publishDate	2009
url	https://revistas.ucr.ac.cr/index.php/cienciaytecnologia/article/view/2653
work_keys_str_mv	AT chavarriasanchezjessica caracterizacionydeterminaciondelpotencialaterogenicodequesosproducidosencostarica AT herreraramirezcarlos caracterizacionydeterminaciondelpotencialaterogenicodequesosproducidosencostarica AT lutzgiselle caracterizacionydeterminaciondelpotencialaterogenicodequesosproducidosencostarica
_version_	1810115449426280448

Caracterización y determinación del potencial Aterogénico de quesos producidos en Costa Rica

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