El objetivo del presente artículo es identificar los patrones pedagógicos que existen en los procesos de consumo de alimentos. El problema del que partimos considera dos aristas: primera, según los reportes de salud, nuestro país padece sobrepeso, obesidad y malnutrición; segundo, en lo que respecta a las industrias de alimentos, si bien operan bajo una lógica de negocios (mercadológica, directiva, administrativa, etcétera), las estrategias de promoción en su conjunto están diseñadas para formar conductas comunitarias, de tal modo que parte de los problemas de alimentación provienen de una intencionalidad sistemática.
A través de una investigación documental, logramos dos resultados: 1) una visibilización de los procesos de venta de alimentos como una pedagogía del consumidor, y 2) el diseño de algunas estrategias de intervención a largo plazo para incluir el concepto de «dignidad de la persona», como parte de las estrategias directivas de los negocios gastronómicos.
Lard is an animal fat containing specific triacylglycerols (TAGs) where the saturated fatty acids are mainly located in the sn-2 position providing it with inadequate attributes for the food industry, such as graininess. By Interesterification, a redistribution of fatty acids within the glycerol molecule takes place modifying fats and oils properties. Interesterification of lard and coconut oil (CO) blends at 70:30 and 80:20 ratios, resulted in IBE70, IBE80 (enzymatic procedure) and IBC70, IBC80 (chemical procedure). They were characterized by their acidity index (AI), iodine index (II) and thermal behavior by differential scanning calorimetry (DSC). II results showed that the highly saturated TAGs in CO affects lard only at the 70:30 ratio. DSC results made evident that the IBE and IBC melting profiles are not significantly different. Additionally, they showed higher crystallization and melting enthalpies compared to native lard, indicating a higher degree of intermolecular arrangement. These findings led to an application as a potential cocoa butter (CB) substitute. A mixture (CBR80) of 20% IBE70 and 80% CB, resulted in a thermal behavior that most resembled CB. Microstructure and texture showed CBR80 as a feasible CB replacer.
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