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| Rivas,Yessica; Godoy,Roberto; Valenzuela,Eduardo; Leiva,Javier; Oyarzún,Carlos; Alvear,Marysol. |
| Los bosques templados prístinos del sur de Chile tienen un bajo ingreso de nitrógeno (N) vía depositación atmosférica, por lo que la productividad del ecosistema depende principalmente del reciclaje interno de nutrientes, contenido en la materia orgánica del suelo (MOS). Se postula que existen diferencias en la actividad biológica del suelo entre un bosque secundario de Nothofagus obliqua de la Depresión Intermedia en Chile, influenciado por la actividad agrícola-ganadera y condiciones microclimáticas templadas favorables para la descomposición de la MOS, al comparar con un bosque prístino de Nothofagus betuloides de la Cordillera de los Andes, con microclima extremo. El presente estudio compara la tasa de mineralización de carbono (C-min), N (N-min) y las... |
| Tipo: Journal article |
Palavras-chave: Bosque templado; C- mineralización; N- mineralización; Dehidrogenasas; Fosfatasa ácida. |
| Ano: 2007 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-66432007000100008 |
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| Leiva,Javier; Figueroa,Heriberto. |
| The aim of the study is to evaluate, by using sensory methods, Chanco cheese texture by means of quantitative descriptive analysis to project a sensory map based on multivariate analysis. Samples of Chanco cheese (two different commercial brands) were used. Sensory evaluation was undertaken by a trained panel (n = 13), using quantitative descriptive analysis. The sensory profle includes the properties of springiness, hardness, friability, deformability, adhesiveness and cohesiveness. Sensory scales from one to seven were used to express the intensity perceived for each property. Based on the results, it was possible to observe the formation of a main group, comprising of cohesiveness, friability, springiness and adhesiveness. Other groupings were formed... |
| Tipo: Journal article |
Palavras-chave: Chanco cheese; Cheese; Sensory map; Sensory property; Texture. |
| Ano: 2010 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202010000100008 |
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| Leiva,Javier; Rodríguez,Valeria; Muñoz,Elias. |
| The aim of this research is to evaluate the sensory texture and influence of calcium chloride concentration on the physicochemical and sensory characteristics of tofu. Samples were prepared from reconstituted soy milk (12% total solids). Calcium chloride at two different concentrations (0.3 and 0.5%) was used as a coagulant. pH, fat content, humidity and total solids were measured. Quantitative descriptive analysis was used to evaluate the sensory properties of springiness, hardness, friability, deformability, adhesiveness and cohesiveness. Correlations were significant (P < 0.05) between cohesiveness and hardness and between pH and adhesiveness. Using correspondence analysis, the panelists described tofu to be firm and elastic when using the lowest... |
| Tipo: Journal article |
Palavras-chave: Fluidity; Ideal concept; Soy; Texture. |
| Ano: 2011 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202011000300013 |
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