Elaboración de un análogo a chanquete

Referencia OEPM: P200202221.-- Fecha de solicitud: 01/10/2002.-- Titular: Consejo Superior de Investigaciones Científicas (CSIC).Se trata de elaborar un producto semejante al chanquete, en sus propiedades sensoriales de textura, forma, color y sabor. Su elaboración se realizará a partir de diversas fuentes de origen pesquero, es decir músculo de pescado, u otras especies acuículas, sometido o no a procesos de picado y/o lavado. La fabricación puede realizarse por varias vías que comprenden picado y/o homogeneización y reestructuración mediante extrusión o moldeo. A esta masa se le adicionarán diversos componentes dependiendo de su función: estabilizante, ligante, texturizante, etc. y son sales, hidrocoloides, proteínas, aminoácidos y azucares. El que intervengan todos o solo algunos de estos ingredientes varía en función de las condiciones y características del producto de partida, así como del tratamiento físico al que se vea sometido. Además el producto se contemplará preparado de varias maneras: fresco, congelado, pasteurizado esterilizado, pudiendo estar además envuelto en una cobertura y prefrito.Peer reviewe

Mejoras introducidas en la patente de invención 8901508 por: "Procedimiento de fabricación de un producto análogo a la angula y producto así obtenido"

Adición a la patente de invención "Procedimiento de fabricación de un producto análogo a la angula y producto así obtenido", http://digital.csic.es/handle/10261/6552.Referencia OEPM: P9201027.-- Fecha de solicitud: 20/05/1992.-- Titular: Angulas Aguinaga, S.A.Peer reviewe

First steps in using glucomannan to make thermostable gels for potential use in mince fish reestructuration

A methodology for making thermostable konjac glucomannan (KGM) gels was examined with a view to eventual use with fish mince to make restructured products. A gelation method was developed with 3 and 6 % (w/v) aqueous dispersions of glucomannan (ADG) by adding alkali v/v (NaOH or KOH) up to pH 11.8- 12 and then allowing it to set (1 hr at 30°C and 4 hrs at 5°C). Both 3 and 6 % are suitable concentrations and KOH and NaOH (at 0.6 and 1M) are the most suitable alkalis for deacetylation of the glucomannan at pH 11.8- 12.0. © 2012 De Gruyter.Peer Reviewe

Effect of Different Technological Factors on the Gelation of a Low-Lectin Bean Protein Isolate

Gelling ability of a bean protein isolate (BPI) obtained from a naturally low-lectin variety (Phaseolus vulgaris var. Almonga) was analysed. For that purpose differences on gels processing: concentration (14% and 17%), salt addition (0 and 2%), and pH (6.5 –lot A- and 7 –lot B), were studied to obtain suitable colour, mechanical and viscoelastic properties for making appropriate meat and seafood analogues. Gelation at pH 7 at both 14 and 17% BPI concentrations, produced less rigid, more flexible, time-stable and cohesive gel networks. Colour of the resulting gels was white enough to be considered as an adequate base for making plant-based analogues. The content of total galactoside, inositol phosphates and trypsin inhibitors (bioactive compounds) present in one serving (100 g) of these BPI gels were up to 0.80 mg/g, 8.06 mg/g and 239 TIUs, respectively

EURECA: European-Japanese microcalorimeter array

The EURECA project aims to demonstrate technological readiness of a micro-calorimeter array for application in future X-ray astronomy missions, like Constellation-X, EDGE, and XEUS. The prototype instrument consists of a 5 × 5 pixel array of TES-based micro-calorimeters read out by two SQUID-amplifier channels using frequency-domain-multiplexing (FDM) with digital base-band feedback. The detector array is cooled by a cryogen-free cryostat consisting of a pulse tube cooler and a two stage ADR. Initial tests of the system at the PTB beam line of the BESSY synchrotron showed stable performance and an X-ray energy resolution of 1.5 eV at 250 eV for read-out of one TES-pixel only. Next step is deployment of FDM to read-out the full array. Full performance demonstration is expected end 2008.This work was financially supported by the Dutch Organization for Scientific Research (NWO).Peer Reviewe

[email protected]; phone +31 30 2535710; fax +31 30 2540860, www.sron.nl Space Telescopes and Instrumentation

ABSTRACT The EURECA (EURopean-JapanEse Calorimeter Array) project aims to demonstrate the science performance and technological readiness of an imaging X-ray spectrometer based on a micro-calorimeter array for application in future X-ray astronomy missions, like Constellation-X and XEUS. The prototype instrument consists of a 5 x 5 pixel array of TES-based micro-calorimeters read out by by two SQUID-amplifier channels using frequency-domain-multiplexing (FDM). The SQUID-amplifiers are linearized by digital base-band feedback. The detector array is cooled in a cryogenfree cryostat consisting of a pulse tube cooler and a two stage ADR. A European-Japanese consortium designs, fabricates, and tests this prototype instrument. This paper describes the instrument concept, and shows the design and status of the various sub-units, like the TES detector array, LC-filters, SQUID-amplifiers, AC-bias sources, digital electronics, etc. Initial tests of the system at the PTB beam line of the BESSY synchrotron showed stable performance and an X-ray energy resolution of 1.58 eV at 250 eV and 2.5 eV @ 5.9 keV for the read-out of one TES-pixel only. Next step is deployment of FDM to read-out the full array. Full performance demonstration is expected mid 2009

Procedimiento de fabricación de un producto análogo a la angula y producto así obtenido

Referencia OEPM: P8901508.-- Fecha de solicitud: 28/04/1989.-- Titulares: Angulas Aguinaga, S.A. y Casa "Irurak-Bat".Peer reviewe

Procedimiento de fabricación de un producto reconstituido análogo a lomos gruesos de bacalao seco, salado, rehidratado y congelado

Referencia OEPM: P9000730.-- Fecha de solicitud: 12/03/1990.-- Titular: Consejo Superior de Investigaciones Científicas (CSIC).Peer reviewe