Publicación:
Evaluación de la eficiencia de lactobacillus rhamnosus como potencial probiótico en pulpas de fruta elaboradas artesanalmente en la ciudad de Cúcuta

dc.contributor.advisorDiaz Castañeda, Claudia-Elizabethspa
dc.contributor.authorBastos Garcia, Michelle Rubiany.spa
dc.contributor.authorPabon Betancourt, Carolina.spa
dc.contributor.educationalvalidatorContreras Rangel, Jael.spa
dc.date.accessioned2019-12-09T15:54:41Zspa
dc.date.available2019-12-09T15:54:41Zspa
dc.date.issued2017-12-01spa
dc.description92 p.spa
dc.description.abstractThe current hectic lifestyle and the lack of time makes consumption habits have changed, the poor diet derived from fast and unhealthy food create health problems that are currently affecting the world society: diabetes, obesity, heart problems , bone problems and cancer are some diseases that can be generated from poor diet. The main objective of this study is to evaluate the efficiency of Lactobacillus rhamnosus as a probiotic potential in handcrafted fruit pulp in the city of Cúcuta because most products with probiotics are developed in a milk matrix.eng
dc.description.abstractEl agitado estilo de vida actual y la falta de tiempo hace que los hábitos de consumo hayan cambiado, la mala alimentación derivada de la comida rápida y poco saludable crean problemas de salud que actualmente están afectando a la sociedad mundial: diabetes, obesidad, problemas cardiacos, problemas óseos y cáncer son algunas enfermedades que se pueden generar de una mala alimentación. El objetivo principal de este estudio es evaluar la eficiencia de Lactobacillus rhamnosus como potencial probiótico en pulpas de fruta elaboradas artesanalmente en la ciudad de Cúcuta debido a que la mayoría de los productos con probióticos se encuentran desarrollados en una matriz láctea.spa
dc.description.degreelevelPregradospa
dc.description.degreenameBacteriólogo(a) y Laboratorista Clínicospa
dc.description.tableofcontentsINTRODUCCIÓN 16 1. PROBLEMA 18 1.1 PLANTEAMIENTO DEL PROBLEMA 18 1.2 FORMULACIÓN DEL PROBLEMA 20 1.3.1 Objetivo general 20 1.3.2 Objetivos específicos 20 1.4 JUSTIFICACIÓN 20 2. MARCO REFERENCIAL 22 2.1 ANTECEDENTES DE LA INVESTIGACIÓN 22 2.2.1 Alimentos funcionales. 25 2.2.2 Probióticos. 27 2.2.3 Efectos sobre Ia salud y mecanismos de acción de los probióticos. 28 2.2.3 Lactobacillus rhamnosus. 30 2.2.4 Frutas y hortalizas como alimento funcional. 32 2.2.5.1 Composición. 33 2.3 MARCO CONCEPTUAL. 38 2.4 MARCO LEGAL 41 2.6 MARCO CONTEXTUAL 41 2.6 SISTEMA DE HIPÓTESIS 42 2.6.1 Hipótesis de Investigación. 42 2.6.2 Hipótesis Nula. 42 2.7 MATRIZ OPERATIVA DE LAS VARIABLES 43 12 3. MARCO METODOLÓGICO. 44 3.1.1 Nivel de investigación. 44 3.1.2 Diseño de investigación 44 3.2 MATERIALES Y METÓDOS 44 3.2.1 Recursos materiales. 44 3.2.2 Métodos. 44 3.3.1 Población. 48 3.3.2 Muestra. 48 3.3.3 Muestreo. 48 3.4 VALIDEZ Y CONFIABILIDAD 48 3.5 TÉCNICAS E INSTRUMENTOS DE RECOLECCIÓN DE DATOS 48 3.6 TÉCNICAS DE PROCESAMIENTO Y ANÁLISIS DE DATOS 48 4. ANALISIS E INTERPRETACION DE RESULTADOS 49 4.1.2 Viabilidad de Lactobacillus rhamnosus. 50 4.1.3 Propiedades fisicoquímicas. 52 4.1.3.1 Análisis de varianza del % Acidez . 54 4.1.4 Características organolépticas. 61 4.2 DISCUSIÓN 66 5. ARTICULO CIENTIFICO 70 INTRODUCCION 71 BIBLIOGRAFIA 78 6. CONCLUSIONES 79 7. RECOMENTACIONES 80 BIBLIOGRAFIA 78 ANEXOS 87spa
dc.description.versionEj. 1spa
dc.format.mimetypeapplication/pdfspa
dc.identifier.localT17.17 B188espa
dc.identifier.urihttps://repositorio.udes.edu.co/handle/001/4173spa
dc.language.isospaspa
dc.publisherCúcuta: Universidad de Santander, 2017spa
dc.publisher.facultyFacultad Ciencias de la Saludspa
dc.publisher.programBacteriología y Laboratorio Clínicospa
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dc.rightsDerechos Reservados - Universidad de Santander, 2017spa
dc.rights.accessrightsinfo:eu-repo/semantics/openAccessspa
dc.rights.creativecommonsAtribución-NoComercial 4.0 Internacional (CC BY-NC 4.0)spa
dc.rights.urihttps://creativecommons.org/licenses/by-nc/4.0/spa
dc.subject.proposalLactobacillus rhamnosusspa
dc.subject.proposalLactobacillus rhamnosusspa
dc.subject.proposalProbióticosspa
dc.subject.proposalProbioticsspa
dc.subject.proposalPulpas de frutaspa
dc.subject.proposalFruit pulpsspa
dc.subject.proposalAcidezspa
dc.subject.proposalAcidityspa
dc.subject.proposalBrixspa
dc.titleEvaluación de la eficiencia de lactobacillus rhamnosus como potencial probiótico en pulpas de fruta elaboradas artesanalmente en la ciudad de Cúcutaspa
dc.typeTrabajo de grado - Pregradospa
dc.type.coarhttp://purl.org/coar/resource_type/c_7a1fspa
dc.type.contentTextspa
dc.type.driverinfo:eu-repo/semantics/bachelorThesisspa
dc.type.redcolhttps://purl.org/redcol/resource_type/TPspa
dc.type.versioninfo:eu-repo/semantics/acceptedVersionspa
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oaire.versionhttp://purl.org/coar/version/c_ab4af688f83e57aaspa
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