Person:
García De Fernando Minguillón, Gonzalo Doroteo

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First Name
Gonzalo Doroteo
Last Name
García De Fernando Minguillón
Affiliation
Universidad Complutense de Madrid
Faculty / Institute
Veterinaria
Department
Farmacia Galénica y Tecnología Alimentaria
Area
Tecnología de los Alimentos
Identifiers
UCM identifierORCIDScopus Author IDWeb of Science ResearcherIDDialnet IDGoogle Scholar ID

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Now showing 1 - 8 of 8
  • Publication
    Freeze-Dried Cooked Chickpeas: Considering a Suitable Alternative to Prepare Tasty Reconstituted Dishes
    (MDPI, 2023-06-10) Cambero Rodríguez, María Isabel; García De Fernando Minguillón, Gonzalo Doroteo; Romero De Ávila Hidalgo, María Dolores; Remiro, Víctor; Luis Capelo; Segura Plaza, José Francisco
    The current trend in food consumption is toward convenience, i.e., fast food. The present work aims to study the potential of incorporating freeze-dried cooked chickpeas into a complex and traditional dish in Spanish gastronomy, such as Cocido, which has this legume as the main ingredient. Cocido is a two-course meal: a thin-noodle soup and a mix of chickpeas, several vegetables, and meat portions. The textural properties, sensory qualities, and rehydration kinetics of chickpeas of three Spanish varieties were investigated to select the most suitable cooking conditions to obtain freeze-dried chickpeas of easy rehydration whilst maintaining an adequate sensory quality for the preparation of the traditional dish. The sensory quality of various vegetables and meat portions, cooked under different conditions, was evaluated after freeze-drying and rehydration. It was possible to reproduce the sensory quality of the traditional dish after rehydration with water, heating to boiling in a microwave oven for 5 min, and resting for 10 min. Therefore, it is possible to commercialize complex dishes based on pulses and other cooked and freeze-dried ingredients as reconstituted meals with a wide nutrient profile. Nevertheless, additional research is required on the shelf life, together with other economic and marketing issues such as design of a proper packaging, that would allow consumption as a two-course meal.
  • Publication
    La potenciación del color de los alimentos como estrategia para la reducción de su contenido en sal
    (Fundación Alimentación Saludable, 2022-03) Fernández-León, Ana María; Fernández León, María Fernanda; García De Fernando Minguillón, Gonzalo Doroteo; Díaz Sánchez, J.
    La OMS y la AESAN han desarrollado un plan para la mejora de la composición de los alimentos y bebidas con el objetivo de reducir, entre otros compuestos, el contenido de sal. Pero el NaCl es un potenciador del sabor y los consumidores gustan de productos con una intensidad sápida notable, por lo que la reducción de su contenido en sal puede causar su rechazo. Los productores de alimentos deben seguir trabajando, en colaboración con las agencias gubernamentales, para conseguir reducciones significativas en el contenido de sodio y con ello, mejorar la salud y disminuir la mortalidad asociada (AESAN, 2018).
  • Publication
    Indirect measurement of the lag time distribution of single cells of Listeria innocua in food
    (American Society for Microbiology, 2006-04-01) D'Arrigo, Matilde; George, Susan M.; Pin Arias, Carmen; Ordóñez Pereda, Juan Antonio; Velasco De Diego, Raquel; García De Fernando Minguillón, Gonzalo Doroteo
    The distribution of log counts at a given time during the exponential growth phase of Listeria innocua measured in food samples inoculated with one cell each was applied to estimate the distribution of the single-cell lag times. Three replicate experiments in broth showed that the distribution of the log counts is a linear mapping of the distribution of the detection times measured by optical density. The detection time distribution reflects the lag time distribution but is shifted in time. The log count distribution was applied to estimate the distributions of the lag times in a liquid dairy product and in liver pate´ after different heat treatments. Two batches of ca. 100 samples of the dairy product were inoculated and heated at 55°C for 45 min or at 62°C for 2 min, and an unheated batch was incubated at 4°C. The final concentration of surviving bacteria was ca. 1 cell per sample. The unheated cells showed the shortest lag times with the smallest variance. The mean and the variance of the lag times of the surviving cells at 62°C were greater than those of the cells treated at 55°C. Three batches of pate´ samples were heated at 55°C for 25 min, 62°C for 81 s, or 65°C for 20 s. A control batch was inoculated but not heated. All pate´ samples were incubated at 15°C. The distribution of the lag times of the cells heated at 55°C was not significantly different from that of the unheated cells. However, at the higher temperatures, 62°C and 65°C, the lag duration was longer and its variance greater
  • Publication
    Analysis and validation of a predictive model for growth and death of Aeromonas hydrophila under modified atmospheres at refrigeration temperatures
    (American Society for Microbiology, 2004-07) Pin, Carmen; George, Susan; Baranyi, József; García De Fernando Minguillón, Gonzalo Doroteo; Velasco De Diego, Raquel; Pin Arias, Carmen
    Specific growth and death rates of Aeromonas hydrophila were measured in laboratory media under various combinations of temperature, pH, and percent CO2 and O2 in the atmosphere. Predictive models were developed from the data and validated by means of observations obtained from (i) seafood experiments set up for this purpose and (ii) the ComBase database (http://www.combase.cc; http://wyndmoor.arserrc.gov/combase/). Two main reasons were identified for the differences between the predicted and observed growth in food: they were the variability of the growth rates in food and the bias of the model predictions when applied to food environments. A statistical method is presented to quantitatively analyze these differences. The method was also used to extend the interpolation region of the model. In this extension, the concept of generalized Z values (C. Pin, G. García de Fernando, J. A. Ordo´n˜ez, and J. Baranyi, Food Microbiol. 18:539-545, 2001) played an important role. The extension depended partly on the density of the model-generating observations and partly on the accuracy of extrapolated predictions close to the boundary of the interpolation region. The boundary of the growth region of the organism was also estimated by means of experimental results for growth and death rates.
  • Publication
    Characterization of damage on Listeria innocua surviving to pulsed light: Effect on growth, DNA and proteome
    (Elsevier, 2018-11-02) Aguirre, Juan Salvador; García De Fernando Minguillón, Gonzalo Doroteo; Hierro Paredes, Eva; Fernández Hospital, Xavier; espinosa, irene; Fernández Álvarez, Manuela
    The effect of pulsed light treatment on the lag phase and the maximum specific growth rate of Listeria innocua was determined in culture media at 7 °C. Fluences of 0.175, 0.350 and 0.525 J/cm2 were tested. The lag phase of the survivors increased as fluence did, showing significant differences for all the doses; an 8.7-fold increase was observed at 0.525 J/cm2. Pulsed light decreased the maximum specific growth rate by 38% at the same fluence. Both parameters were also determined by time-lapse microscopy at 25 °C in survivors to 0.525 J/cm2, with an increase of 13-fold of the lag phase and a 45% decrease of the maximum specific growth rate. The higher the fluence, the higher the variability of both parameters was. To characterize pulsed light damage on L. innocua, the formation of dimers on DNA was assessed, and a proteomic study was undertaken. In cells treated with 0.525 J/cm2, cyclobutane pyrimidine dimers and pyrimidine (6–4) pyrimidone photoproducts were detected at 5:1 ratio. Pulsed light induced the expression of three proteins, among them the general stress protein Ctc. Furthermore, treated cells showed an up-regulation of proteins related to metabolism of nucleotides and fatty acids, as well as with translation processes, whereas flagellin and some glucose metabolism proteins were down-regulated. Differences in the proteome of the survivors could contribute to explain the mechanisms of adaptation of L. innocua after pulsed light treatment.
  • Publication
    Protocolo y herramientas para la virtualización de prácticas de laboratorio de materias de carácter tecnológico: aplicación en Tecnología Farmacéutica
    (2021-06-16) Martín Sabroso, Cristina; Alonso González, Mario; Notivoli Díez, Pablo; Aparicio Blanco, Juan; Barcia Hernández, Emilia; Cordoba Díaz, Manuel; Cordoba Diaz, Damian; Fernandez Carballido, Ana María; García De Fernando Minguillón, Gonzalo Doroteo; Negro Alvarez, María Sofía Elisa; Torres Suárez, Ana Isabel
    El proyecto se centra en la virtualización de prácticas que comprenden la elaboración y control de calidad de un producto, aplicándose a la elaboración y control de calidad de cápsulas y comprimidos, mediante el diseño, implementación y valoración de tres estrategias: videolecciones, proyectos y casos prácticos.
  • Publication
    Desarrollo de una práctica integral sobre el diseño, elaboración y comercialización de un alimento obtenido por fermentación a escala semi-industrial
    (2020-06-15) Fernández Álvarez, Manuela; Gilabert Santos, Juan Antonio; García De Fernando Minguillón, Gonzalo Doroteo; Selgas Cortecero, María Dolores; Fernández Álvarez, Leonides; Cabeza Briales, María Concepción; Orgaz Martín, Belén; Guerrero Moreno, Andrés; Lucas López, Juan Raúl; Marty Poncini, Lorena; Estebas Elizo, Víctor Juan
    Este documento contiene la memoria final del proyecto de innovación docente "Desarrollo de una práctica integral sobre el diseño, elaboración y comercialización de un alimento obtenido por fermentación a escala semi-industrial", llevado a cabo en el curso 2018-19. En la memoria se describen los resultados obtenidos en el desarrollo de este proyecto, cuyo objetivo ha sido implementar una práctica para que los estudiantes del Grado en Ciencia y Tecnología de los Alimentos llevaran a cabo el diseño y la elaboración de cerveza en condiciones similares a las reales en la industria alimentaria. El proyecto se ha incluido dentro de las actividades de la asignatura optativa "Tecnología Enológica y de Otras Bebidas Alcohólicas", que se imparte en el cuarto curso del Grado.
  • Publication
    De la granja a la comercialización: Una estrategia de integración en Ciencia y Tecnología de los Alimentos (CYTA)
    (2022-06-30) Cambero Rodríguez, María Isabel; Isabel Redondo, Beatriz; Pérez Sen, Raquel; Olivares Moreno, Álvaro; Pérez Cabal, María De Los Ángeles; Fernández Álvarez, Leonides; Arroyo Pardo, Eduardo; Aguado Ramo, Juan Antonio; Aguilar Jaime, María Victoria; Alonso Monge, Rebeca María del Mar; Arias López, Patricia; Blanco Flores, María Dolores; Cabeza Briales, María Concepción; Cabezas Albéniz, Almudena; Calahorra Fernández, Felipe José; Cervantes Navarro, Isabel; Orozco Arias, David de; Díaz Díaz Chirón, María Teresa; Díez Romera, Mariano; Fernández Álvarez, Manuela; Ferreira García-Osorio, Andrea; Fuente Vázquez, Jesús De La; Gamonal Martos, Miriam; García Álvarez, Andrés; García De Fernando Minguillón, Gonzalo Doroteo; González Aguilera, Guillermo; González De Chávarri Echániz, Elisabeth; Herranz Hernández, María Beatriz; Justo Ruiz, Carolina; López Bote, Clemente José; López Parra, Ana María; Martín Amores, Ruth; Mateos Aparicio, Inmaculada; Monteoliva Díaz, Lucía; Orgaz Martín, Belén; Ortiz Vera, Luis Tomás; Radu Selea, Alexandra Andrea; Ramos Cervantes, Ana María; Rebolé Garrigós, Almudena; Rodríguez Fernández, Carmina; Rodríguez Peña, José Manuel; Salazar Hijosa, Raúl; Santos Arnaiz, Carlos; Santos López, Sergio; Sanz Gonzalez, Javier; Torrecilla Velasco, José Santiago; Velasco De Diego, Raquel; Velasco Villar, Susana
    Integración de la Granja Docente de Veterinaria en las actividades prácticas del Grado en Ciencia y Tecnología de los Alimentos; creación de una plataforma virtual como herramienta de coordinación de la producción-elaboración y comercialización de productos.