Recursos de colección

Repositorio Institucional de la Universidad de Cordoba :: Spain (56.505 recursos)

El repositorio recoge todo tipo de materiales digitales: artículos de revistas, comunicaciones a congresos, tesis doctorales, documentos de trabajo, materiales docentes y objetos de aprendizaje, así como los productos digitales del patrimonio bibliográfico de la Universidad de Córdoba.

DBTA-Artículos, capítulos...

Mostrando recursos 1 - 9 de 9

  1. Nutriplato 2.0

    Moreno Rojas, Rafael
    La propuesta presenta una herramienta informática -Nutriplato- que permite realizar cálculos de valoración nutricional de recetas o formulación de platos para la alimentación humana. En la actualidad, titulados de la Universidad de Córdoba ya utilizan esta aplicación, así como otras personas que acceden de manera libre para valorar sus recetas. La web, además, se ha propuesto para que sea usada en las escuelas de hostelería de Córdoba.

  2. Formulación y procedimiento de elaboración de pasta de relleno de aceitunas de mesa deshuesadas

    Rincón León, Francisco; Aguilar Urbano, Miguel
    Esta patente se encuadra dentro del campo de la tecnología agroalimentaria y se refiere a una formulación y procedimiento de elaboración de pastas para el relleno de aceitunas deshuesadas con máquinas deshuesadoras/rellenadoras automáticas. La formulación objeto de la patente incluye una combinación de productos vegetales naturales y agentes gelificantes y espesantes también naturales. Los diversos componentes de la mezcla se homogenizan in situ inmediatamente antes de su uso en el relleno de aceitunas con máquinas automáticas.

  3. Sanidad y Seguridad Alimentaria en el ganado porcino ibérico del Valle de los Pedroches

    Hernández García, Manuela; Creus Gibert, Eva; Amaro López, Manuel Ángel; Luque-Moreno, Inmaculada; Carrasco Otero, Librado; Astorga Márquez, Rafael J.

  4. Caracterización de mieles en Sierra Morena

    Serrano Jiménez, Salud; Vicente Rodríguez, Manuela; Ubera Jiménez, José Luis; Galán-Soldevilla, Hortensia; Gutiérrez de Ravé Agüera, Eduardo; Rodríguez Delgado, Inmaculada; Jodral Villarejo, M.; Montero Pérez, Abraham; Carmona Morales, Raúl José

  5. In vitro bovine embryos production: influence of serum and hormonal supplementation

    Pinedo Merlín, M.; Ocaña Quero, J.M.; Ortega Mariscal, M.A.; Rodero Franganillo, Antonio; Moreno-Millán, M.
    On study the effect of different serum and hormonal supplements, when added to the maturation medium, on the in vitro maturation and subsequent fertilization and cleavage process of bovine oocytes. The oocyte maturation, fertilization and cleavage rates in the presence of ECS, FCS and hormonal supplements were significantly higher (p<0.001) than that obtained in the control group. No significant differences for maturation, fertilization and development were observed between the different supplements. The addition of serum and hormonal supplements to the maturation medium improved the in vitro maturation rates and subsequent in vitro fertilization and cleavage rates of bovine oocytes.

  6. An improved method for chromosome preparations from bovine oocytes and zygotes obtained by in vitro maturation and fertilization techniques

    Ocaña Quero, J.M.; Ortega Mariscal, M.A.; Pinedo Merlín, M.; Moreno-Millán, M.
    Matured bovine oocytes and zygotes obtained by in vitro maturation and fertilization techniques (IVM and IVF) were cytogenetically prepared by using an improved method for chromosome preparations. The method, which involves use of trypsinizedhypotonic solution plus a vortex-agitated system and very cold two-step fixation process, contributes to weaken the zona pellucida and allows the swelling of oocytes and zygotes which helps the subsequent spreading of the chromosomes. This method permits to obtain preparations of good quality for examining the number and morphology of the chromosomes of oocytes and zygotes for any meiotic and mitotic stage.

  7. Influence of human and bovine insulin on in vitro maturation, fertilization and cleavage rates of bovine oocytes

    Ortega Mariscal, M.A.; Pinedo Merlín, M.; Ocaña Quero, J.M.; Moreno-Millán, M.
    The present study was carried out to determine the effects of supplementation of the maturation media with human or bovine insulin on in vitro maturation, fertilization and cleavage rates of bovine oocytes. Cumulus-intact bovine oocytes were cultured in a maturation medium (TCM-199 containing 10 percent fetal calf serum) with or without human or bovine insulin supplementation (10 mg/ml). For the bovine insulin supplement, the maturation (80.3 percent), fertilization (61.3 percent) and cleavage (55.3 percent) rates were significantly higher (p<0.05) than those obtained in the control group (70.1; 50.1 and 42.5 percent respectively). Thus, the percentages of cleavaged ova obtained in...

  8. Efecto del método de selección de esperma congelado de bovino sobre los índices de fecundación y división in vitro

    Pinedo Merlín, M.; Ocaña Quero, J.M.; Ortega Mariscal, M.A.; Rodero Franganillo, Antonio; Moreno-Millán, M.
    In the present work, the effect of two selection methods of bovine frozen sperm on in vitro fertilization and cleavage rates of in vitro matured and fertilized bovine oocytes was evaluated. Two usual sperm selection systems were used: the washing method and the Percoll density gradient. The results obtained in our study showed that the in vitro fertilization rates obtained using the Percoll sperm selection method (61.7 p.cent), were significantly higher (p<0.001) than those obtained in the washing method (40.2 p.cent). Furthermore, the sperm selection system using Percoll gradient obtained cleavage rates (65 p. cent) which were statistically higher (p<0.001)...

  9. Evaluación del crecimiento de Brochothrix thermosphacta en salchichas envasadas al vacío

    Zurera Cosano, Gonzalo
    Growth of B. thermosphacta was investigated on four types of vacuum packed sausages in gas-proof film over a storage period of six weeks. Survival of B. thermosphacta is a direct function of the temperature used in the cooking stage of these meat products. Its growth during the storage period is partly related to the number of lactic acid bacteria, which exerts an inhibitory effect on the growth of this microorganism, and on the other hand, to the storage temperature and pH, though indirectly.

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