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Genetically modified foods (or GM foods) are foods produced from organisms that have
had specific changes introduced into their DNA using the methods of genetic engineering.
These techniques have allowed for the introduction of new traits as well as a far greater
control over a food's genetic structure than previously afforded by methods such as
selective breeding and mutation breeding.
Commercial sale of genetically modified crops began in 1994, when Calgene first
marketed its Flavr Savr delayed ripening tomato. To date, most genetic modification of
foods have primarily focused on cash crops in high demand by farmers such as soybean,
corn, canola, and cotton seed oil. These have been engineered for resistance to
pathogens and herbicides and better nutrient profiles. GM livestock have also been
experimentally developed, although as of November 2013 none are on the market.
There is broad scientific consensus that food on the market derived from GM crops poses
no greater risk to human health than conventional food. However, opponents have
objected to GM foods on several grounds, including safety issues, environmental
concerns, and economic concerns raised by the fact that GM seeds (and potentially
animals) that are food sources are subject to intellectual property rights owned by
corporations.
Genetically engineered plants are generated in a laboratory by altering their genetic
makeup and are tested in the laboratory for desired qualities. This is usually done by
adding one or more genes to a plant's genome using genetic engineering techniques.
Most genetically modified plants can be modified in a directed way by gene addition
(cloning) or gene subtraction (genes are removed or inactivated). Plants are now
engineered for insect resistance, fungal resistance, viral resistance, herbicide resistance,
changed nutritional content, improved taste, and improved storage.
Once satisfactory plants are produced, sufficient seeds are gathered, and the companies
producing the seed need to apply for regulatory approval to field-test the seeds. If these
field tests are successful, the company must seek regulatory approval for the crop to be
marketed (see Regulation of the release of genetic modified organisms). Once that
approval is obtained, the seeds are mass-produced, and sold to farmers. The farmers
produce genetically modified crops, which also contain the inserted gene and its protein
product. The farmers then sell their crops as commodities into the food supply market, in
countries where such sales are permitted.
Fruits and vegetables
Papaya has been genetically modified to resist the ringspot virus. 'SunUp' is a transgenic
red-fleshed Sunset cultivar that is homozygous for the coat protein gene of PRSV;
'Rainbow' is a yellow-fleshed F1 hybrid developed by crossing 'SunUp' and nontransgenic
yellow-fleshed 'Kapoho'. The New York Times stated that "in the early 1990s, Hawaiis
papaya industry was facing disaster because of the deadly papaya ringspot virus. Its
single-handed savior was a breed engineered to be resistant to the virus. Without it, the
states papaya industry would have collapsed. Today, 80% of Hawaiian papaya is
genetically engineered, and there is still no conventional or organic method to control
ringspot virus.
The New Leaf potato, brought to market by Monsanto in the late 1990s, was developed for
the fast food market, but was withdrawn from the market in 2001 after fast food retailers
did not pick it up and food processors ran into export problems.
In October 2011, BASF requested the European Union Food Safety Authority's approval
for cultivation and marketing of its Fortuna potato as a feed and food. The potato was
made resistant to late blight by adding two resistance genes, blb1 and blb2, originating
from the Mexican wild potato Solanum bulbocastanum. In February 2013, BASF withdrew
its application. In May 2013, the J.R. Simplot Company sought USDA approval for its
"Innate" potatoes, which contain 10 genetic modifications that prevent bruising and
produce less acrylamide when fried than conventional potatoes. The inserted genetic
material comes from cultivated or wild potatoes, and leads to RNA interference, which
prevents certain proteins from being formed.
As of 2005, about 13% of the zucchini grown in the US was genetically modified to resist
three viruses; the zucchini is also grown in Canada.
As of 2012, an apple that has been genetically modified to resist browning, known as the
Nonbrowning Arctic apple produced by Okanagan Specialty Fruits, was awaiting
regulatory approval in the US and Canada. A gene in the fruit has been modified such that
the apple produces less polyphenol oxidase, a chemical that manifests the browning.
In November 2014, the USDA approved a genetically modified potato developed by J.R.
Simplot Company, which contains genetic modifications that prevent bruising and produce
less acrylamide when fried than conventional potatoes; the modifications do not cause
new proteins to be made, but rather prevent proteins from being made via RNA
interference.
Milled corn products
Corn used for food has been genetically modified to be resistant to various herbicides and
to express a protein from Bacillus thuringiensis that kills certain insects. About 90% of the
corn grown in the US has been genetically modified.
Human-grade corn can be processed into grits, meal, and flour.
Grits are the coarsest product from the corn dry milling process. Grits vary in texture and
are generally used in corn flakes, breakfast cereals, and snack foods. Brewers grits are
used in the beer manufacturing process.
Corn meal is an ingredient in several products including cornbread, muffins, fritters,
cereals, bakery mixes, pancake mixes, and snacks. The finest grade corn meal is often
used to coat English muffins and pizzas. Cornmeal is also sold as a packaged good.
Corn flour is one of the finest textured corn products generated in the dry milling process.
Some of the products containing corn flour include mixes for pancakes, muffins,
doughnuts, breadings, and batters, as well as baby foods, meat products, cereals, and
some fermented products. Masa flour is another finely textured corn product. It is produced
using the alkaline-cooked process. A related product, masa dough, can be made using
corn flour and water. Masa flour and masa dough are used in the production of taco shells,
corn chips, and tortillas.
Milled soy products
About 90% of the planted area of soybeans in the US are genetically modified varieties.
Soybean seeds contain about 20% oil. To extract soybean oil from the seeds, the
soybeans are cracked, adjusted for moisture content, rolled into flakes and solventextracted with commercial hexane. The remaining soybean meal has a 50% soy protein
content. The meal is 'toasted' (a misnomer because the heat treatment is with moist
steam) and ground in a hammer mill. Ninety-eight percent of the U.S. soybean crop is
used for livestock feed. Part of the remaining 2% of soybean meal is processed further
into high protein soy products that are used in a variety of foods, such as salad dressings,
soups, meat analogues, beverage powders, cheeses, nondairy creamer, frozen desserts,
whipped topping, infant formulas, breads, breakfast cereals, pastas, and pet foods.
Processed soy protein appears in foods mainly in three forms: soy flour, soy protein
isolates, and soy protein concentrates.
Soy protein isolates
Food-grade soy protein isolate first became available on October 2, 1959 with the
dedication of Central Soya's edible soy isolate, Promine D, production facility on the
Glidden Company industrial site in Chicago.22728 Soy protein isolate is a highly refined
or purified form of soy protein with a minimum protein content of 90% on a moisture-free
basis. It is made from soybean meal which has had most of the nonprotein components,
fats and carbohydrates removed. Soy isolates are mainly used to improve the texture of
processed meat products, but are also used to increase protein content, to enhance
moisture retention, and are used as an emulsifier.
Soy protein concentrates
Soy protein concentrate is about 70% soy protein and is basically soybean meal without
the water-soluble carbohydrates. Soy protein concentrate retains most of the fiber of the
original soybean. It is widely used as a functional or nutritional ingredient in a wide variety
of food products, mainly in baked foods, breakfast cereals, and in some meat products.
Soy protein concentrate is used in meat and poultry products to increase water and fat
retention and to improve nutritional values (more protein, less fat).
Soy flour is made by grinding soybeans into a fine powder. It comes in three forms: natural
or full-fat (contains natural oils); defatted (oils removed) with 50% protein content and with
either high water solubility or low water solubility; and lecithinated (lecithin added). As soy
flour is gluten-free, yeast-raised breads made with soy flour are dense in texture. Soy grits
are similar to soy flour except the soybeans have been toasted and cracked into coarse
pieces. Kinako is a soy flour used in Japanese cuisine.
Textured soy protein
Textured soy protein (TSP) is made by forming a dough from soybean meal with water in a
screw-type extruder, and heating with or without steam. The dough is extruded through a
die into various possible shapes and dried in an oven. The extrusion technology changes
the structure of the soy protein, resulting in a fibrous, spongy matrix similar in texture to
meat. TSP is used as a low-cost substitute in meat and poultry products.
b) resistance to pathogens
c) resist browning
b) virus
c)
chemical
b) virus
c)
chemical
10.- acrylamide is a
a) Gen
d) none of the above.
b) 60%
c) 80%
d) none of
Fishmeal is what makes this feed ingredient so attractive as a protein supplement .Highquality Fishmeal normally contains between 60% and 72% crude protein by weight.
Typical diets for fish may contain from 32% to 45% total protein by weight. Another very
important reason why Fishmeal is sought after as an ingredient in aquaculture diets is
because it contains certain compounds that make the feed more acceptable and
agreeable to the taste (palatable). This property allows for the feed to be ingested rapidly,
and will reduce nutrient leaching. It is thought the non-essential amino acid glutamic acid is
one of the compounds that imparts to Fishmeal its palatability.
Fish lipids are also highly digestible by all species of animals and are excellent sources of
the essential polyunsaturated fatty acids (PUFA) in both the omega-3 and omega-6
families of fatty acids. The predominant omega-3 fatty acids in Fishmeal and fish oil are
linolenic acid, docosahexaenoic acid (DHA), and eicosapentaenoic acid (EPA). Essential
fatty acids are necessary for normal larval development, fish growth, and reproduction.
They are important in normal development of the skin, nervous system, brain, and visual
acuity. PUFAs appear to assist the immune system in defense of disease agents and
reduce the stress response. Fishmeal also contains valuable phospholipids, fat-soluble
vitamins, and steroid hormones.
Such high digestibility of fish lipids means they can provide lots of usable energy. If a diet
does not provide enough energy, the fish or shrimp will have to break down valuable
protein for energy, which is expensive and can increase production of toxic ammonia.
Fishmeal is considered to be a moderately rich source of vitamins of the B-complex
especially cobalamine (B12), niacin, choline, pantothenic acid, and riboflavin.
Fishmeal in diets increase feed efficiency and growth through better food palatability and
enhances nutrient uptake, digestion and absorption. The balanced amino acid composition
of Fishmeal complements and provides synergistic effects with other animal and vegetable
proteins in the diet to promote fast growth and reduce feeding costs.
High quality Fishmeal provides a balanced amount of all essential amino aids,
phospholipids and fatty acids required for optimum development, growth and reproduction
especially of larvae and broodstock. The nutrients in Fishmeal also aid in disease
resistance by boosting and helping to maintain a healthy functional immune system. It also
[6]
allows for formulation of nutrient-dense diets, which promote optimal growth.
Incorporation of Fishmeal into diets of aquatic animals helps to reduce pollution from the
waste water effluent by providing greater nutrient digestibility. The incorporation of highquality Fishmeal into feed imparts a 'natural or wholesome' char
1. - Fishmeal is obtained:
a) Human consumption.
b) make protein diets for babies.
c) make protein diets for seniors.
d) For poultry food and fertilizer.
3.-Fishmeal is rich in:
a) Protein.
b) Vitamins.
c) Lipids.
d) Carbohydrates.
1. d
2. d
3. a
Maz utilizado para el alimento ha sido modificado genticamente para ser resistentes a
diversos herbicidas y para expresar una protena de Bacillus thuringiensis que mata a
ciertos insectos. Alrededor del 90% del maz cultivado en los EE.UU. ha sido
genticamente modificado.
Maz de grado humano puede procesar en smola, harina, y harina.
Smola son el ms grueso producto del proceso de molienda seca de maz. Smola
varan en textura y se utilizan generalmente en copos de maz, cereales de desayuno y
comidas rpidas. Smola Cerveceros se utilizan en la fabricacin de cerveza proceso.
La harina de maz es un ingrediente en varios productos, incluyendo maz, magdalenas,
buuelos, cereales, mezclas para panadera, mezclas de panqueque y bocadillos. La
mejor comida de maz grado es a menudo se utiliza para recubrir magdalenas y pizzas
ingls. Harina de maz tambin se vende como un empaquetado bien.
La harina de maz es uno de los mejores productos de maz de textura que se generan en
el proceso de molienda seca. Algunos de los productos que contengan harina de maz
incluyen mezclas para panqueques, muffins, donas, empanado de bateadores, y, as
como alimentos para bebs, productos crnicos, cereales y algunos productos
fermentados. Harina de masa es otro producto de maz finamente texturizada. Se produce
mediante el proceso alcalino recin preparado. Un producto relacionado, masa de masa,
se puede hacer uso de la harina de maz y agua. Harina de masa y la masa de masa se
utilizan en la produccin de tortillas, chips de maz, y tortillas.
Soja molida productos
Alrededor del 90% de la superficie sembrada de soja en los EE.UU. son modificados
genticamente variedades.
Las semillas de soja contienen aproximadamente 20% de aceite. Para extraer el aceite de
soja de las semillas, las semillas de soja estn agrietados, ajustado por el contenido de
humedad, laminados en copos y solventes extrajeron con hexano comercial. La harina de
soja restante tiene un contenido de protena de soja 50%. La comida se 'tostado' (un
nombre inapropiado ya que el tratamiento trmico es con vapor hmedo) y se muele en
un molino de martillos. Noventa y ocho por ciento de la cosecha de soja de Estados
Unidos se utiliza para la alimentacin del ganado. Parte del 2% restante de la harina de
soja se procesa adicionalmente en productos de soja de protena altos que se utilizan en
una variedad de alimentos, tales como aderezos para ensaladas, sopas, anlogos de la
carne, los polvos de bebidas, quesos, crema no lctea, postres congelados, crema batida,
frmulas infantiles, panes, cereales, pastas y mascota alimentos.
1.
2.
3.
4.
5.
6.
7.
la) 13%
d ninguno de los arriba
b) 25%
c) 29 %
b) virus
c) qumico
b) virus
c) qumico
9. - polifenol oxidasa es la
la) Gen
d) ninguna de las arriba.
10.- acrilamida es la
la) Gen
tal que el maz produce menos polifenol oxidasa, una sustancia qumica que se
manifiesta el pardeamiento. c) Evitar que los moretones y producir Menos acrilamida
cuando se fren que convencional papas. d)
Ninguno de los arriba
12.
Al responder a esta GUA POR FAVOR TENGA EN CUENTA QUE LA examen real
CONTIENE UN ARTCULO, Y DE 20 A 25 PREGUNTAS AL IGUAL QUE UNASECCIN
DE ENSAYOS, donde tendr que escribir sobre un tema relacionado con LA
CARRERA QUE ESTUDIAR.
Pescado comida
La harina de pescado, o de harina de pescado, es un producto comercial a partir de
todo, tanto los peces y los huesos y despojos de pescado procesado. Se trata de un polvo
de color marrn o de la torta obtenida por la representacin presionando los recortes de
pescado o enteros cocinados para eliminar la mayor parte del aceite de pescadoy agua, y
luego suelo. Lo que queda es la "comida de pescado".
La harina de pescado es un ingrediente de alimentacin rica en nutrientes utilizadas
principalmente en dietas para animales domsticos y a veces se utiliza como fertilizante
orgnico de alta calidad. Es un suplemento de alta protena hecha por cualquiera de
coccin, prensado, secado y molienda de los peces o los residuos a la que se ha aadido
ningn otro asunto. Se trata de un producto slido a partir del cual la mayor parte del
agua se elimina y algunos o la totalidad del aceite es eliminado.
El uso de subproductos de pescado no es una idea nueva; se ha utilizado en pocas
anteriores para alimentar a las aves de corral, cerdos y otros peces de piscifactora. Una
forma primitiva de harina de pescado se menciona en los viajes de Marco Polo a
principios del siglo XIV: 'acostumbran sus vacas, vacas, ovejas, camellos y caballos para
alimentarse de pescado seco, que se sirve regularmente para ellos, comen sin cualquier
seal de disgusto. La utilizacin de arenque como materia prima industrial realidad
comenz ya en alrededor de 800 dC en Noruega. Un proceso muy primitiva de presionar
el aceite de arenque por medio de tablas de madera y piedras era empleada.
La harina de pescado se puede hacer de casi cualquier tipo de marisco, pero en general
se fabrica a partir, pequea silvestres de peces marinos que contienen un alto porcentaje
de los huesos y el petrleo, y por lo general no se considera apta para el consumo
humano directo. El pescado capturado por Fishmeal purposes solely are termed
industrial. Other sources of Fishmeal is from bycatch of other fisheries and subproductos de guarniciones hechas durante el
procesamiento (desechos de pescado o despojos) de varios productos pesqueros
destinados al consumo humano directo. Prcticamente cualquier pescado o marisco en el
mar puede ser utilizado para hacer harina de pescado, aunque puede haber algunas
especies no explotadas raras que produciran una venenosa comida
Cualquier dieta completa debe contener algo de protena, pero el valor nutricional de la
protena se relaciona directamente con su composicin de aminocidos y la
digestibilidad. El perfil de aminocidos de la harina de pescado es lo que hace que este
ingrediente de alimentacin tan atractivo como un suplemento de protenas .Highharina de pescado de calidad contiene normalmente entre el 60% y 72% de protena
cruda por de peso.
Las dietas tpicas para los peces pueden contener de protena total 32% a 45% en
peso. Otra razn muy importante por la harina de pescado es buscado como un
ingrediente en la acuicultura dietas es porque contiene ciertos compuestos que hacen
que el alimento ms aceptable y
b.
c.
d.
a.
Humano el consumo.
b.
c.
d.
a.
Protein.
b.
Vitaminas.
c.
Lpidos.
d.
1.
2.
3.
la