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Browsing by Author "Granados Conde, Clemente"

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    Análisis sensorial y estimación fisicoquímica de vida útil de una bebida tipo yogur a base de lactosuero dulce fermentada con Estreptococcus Salivarius ssp. Thermophilus y Lactobacillus Casei ssp. Casei
    (Corporación Universitaria Lasallista, Editorial Lasallista., 2016) Marulanda Correa, Mateo; Granados Conde, Clemente; García Zapateiro, Luis Alberto
    Sweet whey, a byproduct from dairy industries, was used in this research work. This whey is an important nutritional source with multiple properties in a wide range of food and represents one of the most promising sectors in terms of industry growth. Nevertheless, its use is limited due to its taste and high organic content, which makes it a strong potential contaminant. Objective. Make a microbiological analysis, the physical-chemical estimation of the useful life and the sensory analysis of a yogurt beverage based of sweet whey, fermented with Estreptococcus Salivarius ssp Thermophilus and Lactobacillus Casei ssp Casei. materials and methods. Three samples were formulated, with base on the different soluble solids ́ concentrations, and they were microbiologically evaluated by means of the Colombian technical norms NTC-399 and 4519. The useful life was estimated by the use of pH tests and lactic acid percentage, according to norms NTC-399 and NTC-4978, respectively. The acceptance degree compared to that of commercial yogurt was tested by means of a discriminant ordering analytic test. Result. The microbiological analyses demonstrated that the products are safe and comply the terms of the technical norm. The products had a stable useful life during more than 15 days of storage. On the other hand, yogurt type beverages with sweet whey were well accepted in the comparison with commercial beverages. Conclusion. This product can be used in dairy industries for the development of new food products.
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    Calidad de la leche y del suero costeño de los municipios Turbaco, Arjona y Carmen de Bolívar – Colombia
    (Corporación Universitaria Lasallista, 2012) Granados Conde, Clemente; Acevedo Correa, Diofanor; Torres Gallo, Ramiro
    Introduction. Suero costeño is an autochthonous product from the Colombian Caribbean region, and it is obtained by naturally fermenting raw milk, so it keeps all of its nutritional ingredients. Objective. Determine and compare the physical/chemical and microbiological characteristics of the milk and of the suero costeño from Arjona, Turbaco and Carmen de Bolivar. Materials and methods. The physical/ chemical and microbiological characteristics of the milk and of the suero costeño were determined and compared according to what is established by the Colombian regulations. Results. The cryoscopic index of the milks produced in Turbaco, Arjona and Carmen de Bolivar does not meet the regulations, while the microbiological tests are within the ranks allowed. The sueros costeños from Carmen de Bolivar, Arjona and Turbaco contain Escherichia coli, fecal Coliforms and Staphylococcus aureus coagulase above the levels allowed. The suero costeño produced industrially meets the microbiological and physical/ chemical quality standards demanded by the regulations. Conclusion. The high microbial load contained in not industrially produced sueros costeños is a consequence of the deficient hygienic and sanitary conditions under which they are produced in the aforementioned towns.
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    Metalfumes:exposure to heavy metals, their relationship with oxidative stress andtheir effect on health
    (Corporación Universitaria Lasallista, Editorial Lasallista., 2019) Gómez Marrugo, Diana; León Méndez, Deisy; Puello Silva, Jorge; Granados Conde, Clemente; León Méndez, Glicerio
    Metalworking industry, especially welding processes, is one of the most economically active in the world. Transformation and joining of metal parts are used in many labor activities, such as construction. Welding uses different metal mixtures to carry out bonding through various processes. The greatest chemical risk associated with welding is the emission of metallic fumes, which enter the body mainly through the respiratory system, producing effects in all systems of the human body. Therefore, studies are needed to support the control of exposures to these chemicals in the workplace, as well as the limitation of emissions to the environment, by governments, employers, and workers.Research, innovation, development and use of chemicals advance very fast, especially in welding where new mixtures or metal alloys are used every day. However, knowledge of the effects of these chemicals does not advance at the same speed.This review intends to make a compilation of investigations on the last 20 years about exposition of heavy metals by inhalation of metallic fumes, emphasizing a description of the most used metals in welding, and its relationship with oxidative stress and health effects.