Academic literature on the topic 'Cabeza de Vaca'
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Journal articles on the topic "Cabeza de Vaca"
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Kraniauskas, John. "Cabeza de Vaca." Travesia 1, no. 2 (November 1992): 113–22. http://dx.doi.org/10.1080/13569329209361785.
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Ocaña, Jaime González, and Nicolás Echevarría. "Cabeza de Vaca." Chasqui 30, no. 2 (2001): 174. http://dx.doi.org/10.2307/29741710.
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Chipman, Donald E., Rolena Adorno, Patrick Charles Pautz, and Alex D. Krieger. "The Narrative of Cabeza de Vaca (Álvar Núñez Cabeza de Vaca)." Journal of Southern History 70, no. 3 (August 1, 2004): 637. http://dx.doi.org/10.2307/27648480.
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Craddock, Jerry R. "Narratives of Cabeza de Vaca." Romance Philology 58, no. 1 (January 2004): 83–98. http://dx.doi.org/10.1484/j.rph.2.304547.
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Olsen, Margaret M. "The Narrative of Cabeza de Vaca." Hispanic American Historical Review 85, no. 1 (February 1, 2005): 135–36. http://dx.doi.org/10.1215/00182168-85-1-135.
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Thompson, Jesse E. "Cabeza de Vaca: The First Texas Surgeon." Baylor University Medical Center Proceedings 8, no. 4 (October 1995): 3–6. http://dx.doi.org/10.1080/08998280.1995.11929937.
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Boruchoff, David A. "The Narrative of Cabeza de Vaca (review)." Early American Literature 39, no. 2 (2004): 385–93. http://dx.doi.org/10.1353/eal.2004.0024.
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Glantz, Margo. "Nakedness as shipwreck: Alvar Núñez Cabeza de Vaca." Travesia 1, no. 2 (November 1992): 86–112. http://dx.doi.org/10.1080/13569329209361784.
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Epstein, Jeremiah F. "Cabeza de Vaca and the Sixteenth-Century Copper Trade in Northern Mexico." American Antiquity 56, no. 3 (July 1991): 474–82. http://dx.doi.org/10.2307/280896.
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Descriptions of Indians in northern Mexico with copper artifacts occur in the sixteenth-century expedition reports of Cabeza de Vaca, Francisco Ibarra, and Father Rodríguez. The phrasing of Cabeza de Vaca's account indicates that both copper bells and plates were excavated from abandoned villages and then traded widely. Statements given in all three journals point to the site of Paquimé, or Casas Grandes, in Chihuahua as the most probable source. Since Casas Grandes was deserted in the sixteenth century, it is suggested that the copper objects found among the Indians in northern Mexico by Cabeza de Vaca, Ibarra, and Rodríguez were looted from Casas Grandes rather than obtained by trade from west Mexico or Mesoamerica.
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Robinson, David J. "The South American Expeditions, 1540–1545. Alvar Núñez Cabeza de Vaca by Alvar Núñez Cabeza de Vaca (review)." Journal of Latin American Geography 12, no. 2 (2013): 271–73. http://dx.doi.org/10.1353/lag.2013.0029.
Full textDissertations / Theses on the topic "Cabeza de Vaca"
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Mariani, Catherine. "Un conquistador à la découverte de l'autre. Les Naufragios d'Alvar Nuñez Cabeza de Vaca." Thesis, Paris 3, 2012. http://www.theses.fr/2012PA030081/document.
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Alvar Nuñez Cabeza de Vaca (1490-1557), hidalgo de la meilleure noblesse espagnole, est l’auteur d’une relation de voyage très significativement intitulée Naufragios (1542) qui constitue le coeur de cette thèse intitulée : "Un conquistador à la découverte de l’autre : Les Naufragios d’Alvar Nuñez Cabeza de Vaca". Elle vise à démontrer que le caractère exceptionnel de ce texte réside tout autant dans son contenu que dans la personne de son auteur, brutalement et bien malgré lui confronté au choc de l’altérité, du fait d’une immersion involontaire, prolongée et totale parmi différentes ethnies de l’actuel continent nord-américain. À son retour en Europe, il retranscrit dans un mémoire les différentes étapes de cette découverte et de sa prise de conscience de l’humanité pleine et entière des Indiens, cet "autre" qu’il évoque longuement après l’avoir attentivement observé. Pour Alvar Nuñez Cabeza de Vaca, les Indiens sont en tous points ses semblables, des hommes qu’il convient de traiter comme tels et dont il devient, contre toute attente, l’ardent défenseur devant la plus haute autorité temporelle et spirituelle d’Espagne, le Roi. Son texte, à la qualité littéraire inclassable, ne relate pourtant pas une aventure unique. C’est à lui cependant qu’il doit sa postérité. Considéré tour à tour comme le premier écrivain américain, un ethnologue avant l’heure ou comme le premier défenseur authentique des Indiens, Alvar Nuñez Cabeza de Vaca, à l’issue d’un périple de près de 10 ans au cours duquel il a parcouru le continent américain d’Est en Ouest connaît la déchéance sociale et n’a pas vu ses idées triompher de son vivantAlvar Nunez Cabeza de Vaca (1490-1557), gentleman of the highest Spanish nobility, is the author of a travel very significantly entitled Naufragios (1542) which is the heart of this thesis entitled "A conquistador exploring the other: the Naufragios of Alvar Nuñez Cabeza de Vaca". It aims to demonstrate that the exceptional nature of this text lies as much in its content and in the person of its author, in spite of himself and suddenly confronted with the shock of otherness, as a result of accidental flooding, and prolonged total among different ethnic groups of the current north American continent. Upon his return to Europe, he transcribed in a memory the different stages of this discovery and its awareness of the full humanity of the Indians, that "other" that evokes long after having carefully observed. For Alvar Nuñez Cabeza de Vaca, the Indians are in all respects his fellow men should be treated as such and which he became, against all odds, the advocate before the highest temporal and spiritual authority of Spain, the King. His text, the literary quality unclassifiable, yet not only tells a unique adventure. To him, however he has his posterity. Considered in turn as the first American writer, an ethnologist or before the time as the first true defender of the Indians, Alvar Nunez Cabeza de Vaca, after a journey of almost 10 years during which he traveled the American continent from East to West knows the social decline and has not seen his ideas triumph during his lifetime
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Dominguez-Castellano, Julia. "Cartografias imaginarias: La creacion de espacios utopicos en el "Lazarillo de Tormes", el "Quijote" y la "Relacion" de Cabeza de Vaca." Diss., The University of Arizona, 2004. http://hdl.handle.net/10150/280692.
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The thesis combines Fredric Jameson's ideas on cognitive mapping with Henri Lefebvre's theories on the production of space and Tom Conley's concept of "cartographic writings" to illustrate how the narrators of Lazarillo de Tormes, the Captive's tale in the Quijote and Cabeza de Vaca's Relacion establish a relationship to the circumstances around them by means of cognitive maps. The created discursive spaces hide an ideology that is not explicit in the text and therefore the decoding of cognitive maps in symbols is the only way to have access to the multiple spaces through which the narrators' journeys take place, and to know the link that narrators have with their present space. The narrations of the picaro Lazaro de Tormes, the soldier Ruy Perez de Viedma and the Conquistador Alvar Nunez Cabeza de Vaca are all examples of the accumulation of lived experiences and the superposition of their own cognitive maps in order to later manipulate and enrich their own story. There is, then, a causal relationship between each narration and the space in which the actions play out that is eventually subverted and manipulated for personal gain.
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Arano, Lean Milagros. "Papeles rioplatenses. Los "Comentarios "de Álvar Núñez Cabeza de Vaca: del archivo judicial al itinerario libresco del humanismo español de medio siglo." Doctoral thesis, Universitat de Barcelona, 2021. http://hdl.handle.net/10803/671132.
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Los Comentarios del gobernador Álvar Núñez Cabeza de Vaca (1555) ofrecen una mirada desde un caso concreto a un macro contexto indivisible de la empresa colonial e incluso de su tiempo, una incipiente modernidad que muy pronto haría emerger la imagen de una
‘civilización papelera’. El asunto de esta obra es una rebelión contra el representante del rey en el Río de la Plata, Cabeza de Vaca, que acabará preso y desterrado de su jurisdicción. Se trata de una discordia política entre conquistadores que esta vez no se resolverá por medio de las armas, sino de la tinta y el papel. Como es lógico, en el Nuevo Mundo, las escrituras, los papeles escritos, son el medio de comunicación privilegiado con la metrópoli y, por tanto, constituyen la fórmula básica de dominio colonial. En consecuencia, también son campo de batalla, posibilidad de generar verdad, suma estrategia y movimiento político en sí: versiones encontradas sobre unos mismos hechos de las que depende toda decisión del poder central.
Al otro lado del Atlántico, ese río de papeles seguirá dos cauces distintos, dos modulaciones sucesivas y contrapuestas: un largo pleito contra el gobernador derrocado (y una nefasta sentencia judicial como corolario) y una obra historiográfica avalada por la oficialidad política y cultural de la corte castellana. Las redes clientelares y la imprenta habilitaron la conversión interesada de esos archivos de la discordia en historia ejemplar: una disciplina valiosa que permitió presentar el libro como servicio público, tejiendo sus fines particulares a otros, superiores, para generar una lectura oficial sobre las Indias Occidentales. Núñez debió ajustar su escrito a esa oficialidad que lo legitima y subvenciona; de manera que la perspectiva legal, política y cultural será perfectamente diseñada tanto en el cuerpo del relato, como en su fundamental proemio. Despojado de toda mácula, el impreso pudo circular por un poderoso itinerario humanista, creado en torno a la pujante cultura libresca de mediados del siglo XVI. Esta tesis doctoral propone un recorrido de largo aliento por la historia política, cultural y textual de esta segunda y olvidada obra del famoso autor de los Naufragios.The Comentarios of Governor Álvar Núñez Cabeza de Vaca (1555) provides a look from a particular case to an entire macro context of the colonial enterprise and its time —an incipient modernity that very soon would trigger the image of a 'paper civilization'. The subject matter of this work is a rebellion against Cabeza de Vaca, the king's representative in Río de la Plata, who will be imprisoned and banished from his jurisdiction. This time, the political dispute among conquerors won’t be solved by weapons, but by ink and paper. As it is logical, in the New World, the writings, the written papers, are the privileged communication means with the metropolis and, therefore, constitute the basic formula of colonial domination. Consequently, they are also a battlefield, the chance of build a true story, and both tactical and political movement in itself: conflicting versions of the same facts that will determine every central power decision. On the other side of the Atlantic, that Flow of papers will follow two different channels, two successive and opposed modulations: a long lawsuit against the overthrown governor (and a disastrous judicial sentence as a corollary) and a historiographic work endorsed by the political and cultural officialdom of the Castilian court. The clientele networks and the printing press enabled the interested conversion of these archives of discord into exemplary history: a valuable discipline that allowed the book to be presented as a public service, weaving its particular purposes into others, superior ones, to generate an official reading of the West Indies. Núñez had to adjust his writing to that official status that legitimizes and subsidizes it; so that the legal, political and cultural perspective will be perfectly designed both in the body of the story and in its fundamental proeminence. Stripped of all stain, the print could circulate through a powerful humanist itinerary, created around the thriving book culture of the mid-sixteenth century. This doctoral thesis proposes a long journey through the political, cultural and textual history of this second and forgotten work of the famous author of the Naufragios.
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Román-Beato, Bernardo A. "The "Carnivaleque" : spirit in colonial Hispanic American prose /." free to MU campus, to others for purchase, 2003. http://wwwlib.umi.com/cr/mo/fullcit?p3091963.
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Mena, Acevedo Rodrigo Andrés. "Geoquímica, desarrollo y cronología de los centros eruptivos menores de Cayutué situados sobre la traza de la falla Liquiñe-Ofqui, entre S41°10' y S41°20', X Región de los Lagos." Tesis, Universidad de Chile, 2015. http://repositorio.uchile.cl/handle/2250/134740.
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GeólogoLos centros eruptivos menores holocenos del sector de Cayutué (Centro Eruptivo Pichilaguna, Centro Eruptivo Cayutué y Centro Eruptivo Cabeza de Vaca) están ubicados entre el brazo sur del Lago Todos los Santos y la bahía de Ralún (41°10-20 S, 72°16 O). Sus productos son de composición basáltica a andesítico-basáltica y de afinidad calco-alcalina, exhibiendo significativas diferencias en términos de elementos mayores y traza, a pesar de su acotada distribución espacial. Lo anterior es expuesto, en el presente trabajo, gracias a un muestreo de alta resolución nunca antes realizado en el área. El análisis geoquímico, en roca total, de elementos mayores y traza, revela que la variabilidad geoquímica, a escala de estos centros eruptivos, se podría explicar por magmas generados desde una fuente variablemente metasomatizada, donde un mayor input de fluidos, aportados por la deshidratación del slab subductado, causaría mayores grados de fusión parcial y centros de mayor volumen en superficie. La fusión comenzaría en el manto, dentro del campo de estabilidad de la espinela (<80 km), donde una lherzolita, con un bajo contenido de anfíbola (1%), generaría distintos magmas debido a diferentes grados de fusión parcial (3,8-5,9%). Después de la generación de los fundidos, pequeños tiempos de residencia se producirían en la parte baja de la corteza, donde solo el olivino presentaría fraccionamiento. El ascenso posterior en la corteza sería más rápido y estaría asociado a la Zona de Falla Liquiñe-Ofqui, la cual causaría un mínimo efecto en la asimilación cortical y la cristalización fraccionada de minerales de más baja temperatura. Dicho ascenso ocurriría mediante diques, los cuales permiten que los fundidos, provenientes de distintos sectores del manto, no tengan la posibilidad de homogeneizarse en una cámara magmática común, y así conserven las diferencias geoquímicas observadas en los elementos mayores y trazas. Los centros eruptivos menores, a diferencia de lo que se pensaba anteriormente, no fueron generados de manera simultánea, en breves periodos de tiempo dentro del Holoceno (años). En efecto, las evidencias morfológicas y cronológicas sugieren que algunos centros fueron gestados cerca del comienzo de dicho periodo (Pichilaguna), simultáneo al incipiente llenado del lago Todos los Santos, y otros, comenzaron su actividad eruptiva hace no más de 450 años atrás (Cabeza de Vaca). Para el Centro Eruptivo Cayutué, la actividad parece haber comenzado previo al último ascenso del lago Todos los Santos (11-4 ka) y cesó hace aproximadamente 1220 años, con anterioridad a esa edad, en la porción norte, y más tarde, por el sur. Evidencias, geoquímicas y vulcanológicas, muestran que las erupciones asociadas a la formación y desarrollo de los centros eruptivos menores serían composicionalmente poligenéticas; esto pone en tela de juicio el concepto de monogenético, que aparentemente, solo sería aplicable al considerar los centros eruptivos dentro de una larga escala de tiempo geológico.
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Wilson, Adam Points. "The New World, Digested: Anthropophagy and Consumption in Abel Posse's El largo atardecer del caminante." BYU ScholarsArchive, 2018. https://scholarsarchive.byu.edu/etd/6789.
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The present thesis uses as its primary source of inspiration Argentine author Abel Posse's El largo atardecer del caminante (1992), which boasts the historically-based, unconventional Spanish conquistador, Álvar Núñez Cabeza de Vaca, as its main protagonist and narrator. I explore the juxtaposition of two opposing forms of metaphorical consumption in the novel. To highlight the first, I apply to the fictional Cabeza de Vaca the general concept of antropofagia cultural, or "cultural cannibalism," as described by Brazilian writer Oswald de Andrade in his "Manifesto Antropófago" (1928). I specifically examine the symbolic development of Posse's Cabeza de Vaca as the first latinoamericano via cultural anthropophagy. Over time, the life-altering experiences during the course of his wanderings in North and South America convert him into an antropófago cultural by virtue of his conscientious, metaphorical consumption of the Other. By extension, Cabeza de Vaca becomes a model for the first latinoamericano, wrought, not through miscegenation, but rather through cultural contact. The second kind of consumption, on the other extreme, is represented in the novel through sixteenth-century Spain and its quasi-literal, compulsive consumption and subsequent expulsion of the New World Other. This is seen through the optic of the fictional Cabeza de Vaca in his waning moments in Seville. Posse's rendition of Spain, as seen through his historically-inspired narrator, is representative of the metaphorical indigestion caused by a thoughtless consumption of products, practices, lands, and even people from the New World. I put on display the manner in which sixteenth-century Spain is portrayed in the novel as suffering a figurative bloating, consuming so much, so fast, seemingly growing large and powerful until it is ultimately revealed as being sick and weak.
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Carvalho, Aquileíne Mainomy Benício de. "Análise do leite em pó de vaca e cabra por métodos físicos." Universidade Federal de Juiz de Fora (UFJF), 2013. https://repositorio.ufjf.br/jspui/handle/ufjf/4524.
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Neste trabalho apresentamos um estudo dos principais compostos orgânicos presentes no leite em pó e leite em pó de cabra pela técnica de espectroscopia por infravermelho médio e um estudo da gordura dos leites de vaca e cabra pela espectroscopia de lente térmica. Verificamos com base nos dados obtidos que os picos de absorção mais intensos foram para os compostos de gordura e proteína, tanto para o leite de vaca, quanto para o leite de cabra. Houve semelhança entre os leites de vaca e cabra nas regiões de absorção dos compostos de gordura nos intervalos 3438 cm-1 - 1745 cm-1 o que comprova a existência dos mesmos compostos nos leites das duas espécies. No entanto foi observado que houve diferença de absorção picos de compostos de gordura que só foram identificadas no leite de cabra, nos intervalos de 1455 cm-1 - 1452 cm-1, 1397 cm-1, 1346 cm-1 - 1344 cm-1, 1314 cm-1 - 1323 cm-1. Os dados obtidos em relação às proteínas foram diferentes em cada espécie, a região de absorção da proteína do leite de vaca foi marcada pelos picos com intensidades em 1660 cm-1 - 1650 cm-1; 1541 cm-1 - 1547 cm-1 ; 1241 cm-1- 1251 cm-1; 700 cm-1. Na amostra de leite de cabra as proteínas foram identificadas nas regiões de 1683 cm-1 - 1682 cm-1, 1549 cm-1 - 1547 cm-1 1245 cm-1-1242 cm-1, 1168 cm-1. Os compostos de carboidratos das amostras dos leite de vaca e cabra apresentaram diferenciações de picos de absorção. Os intervalos de carboidratos do leite de vaca foram identificados em 1150 cm-1 - 1030 cm-1; 800 cm-1 - 1000 cm-1. Na amostra do leite cabra foram nas regiões em 1099 cm-1 - 1096 cm-1; 973 cm-1 - 971 cm-1; 890 cm-1. Os compostos de ácidos poli-insaturados foram identificados em regiões próximas, no leite de vaca em 722 cm-1 e no leite de cabra em 727 cm-1. Por meio da espectroscopia no infravermelho foi possível identificar semelhanças e diferenças entre as amostras dos leites em pó de vaca e cabra, devido a alta sensibilidade da técnica utilizada. Foi possível detectar diferenças entre os leites de cabra integral e desnatado, com redução de alguns compostos de gordura, porém mesmo o leite sendo desnatado, foi possível identificar alguns intervalos característicos de gordura nessa amostra. Para as análises da gordura do leite de vaca e gordura do leite de cabra, utilizou-se a técnica de espectroscopia de lente térmica modo descasado com o objetivo de estudar suas propriedades térmicas, na qual foram obtidas as medidas de difusividade térmica de cada amostra. As contribuições desse trabalho são pioneiras para esse tipo de amostra e devem melhorar o entendimento das propriedades térmicas das gorduras do leite. Os valores encontrados para a difusividade térmica da gordura do leite de vaca foram 11,49 x 10-4 cm2/s (GLI) e 8,76 x 10-4 cm2/s (GLII); para o leite de cabra foram 11,00 x 10-4 cm2/s (GLC1) e 3,82 x 10-4 cm2/s. Este estudo confirma que a técnica de lente térmica é sensível o suficiente para identificar diferenciações nas estruturas das moléculas de gordura do leite entre as duas espécies. Finalmente, os resultados indicam que tanto a técnica de espectroscopia por infravermelho médio quanto à espectroscopia de lente térmica poderá ser útil no estabelecimento de novos parâmetros para monitoramento de qualidade do leite em pó de vaca e cabra, assim como a gordura dos mesmos.
In this paper we present a study of the major organic compounds in cow milk powder and goat milk powder by infrared spectroscopy technique and a study of the average fat of cow milk and goat by thermal lens spectroscopy. We verified based on the obtained data that the absorption peaks are more intense for the compounds of fat and protein, both for cow milk, and for the goat milk. There was similarity between cow and goat regions absorption of compounds in the ranges of fat 3438 cm-1 - 1745 cm-1 which proves the existence of these compounds in the two species. However, it was observed that there were differences in absorption peaks of fat compounds that were only identified in goat milk in the ranges 1455 cm-1 - 1452 cm-1, 1397 cm-1, 1346 cm-1 - 1344 cm-1, 1314 cm-1 - 1323 cm-1. The obtained data were compared to proteins in different species, the region of absorption of protein from cow were marked by peaks with intensities 1660 cm-1 - 1650 cm-1; 1541 cm-1 - 1547 cm-1 ; 1241 cm-1 - 1251 cm-1; 700 cm-1. In the goat sample proteins have been identified in regions 1683 cm-1- 1682 cm-1, 1549 cm-1 - 1547 cm-1 1245 cm-1-1242 cm-1, 1168 cm-1. The compounds of carbohydrate samples of cow and goat milk showed absorption peaks of differentiation. The intervals carbohydrate cow milk have been identified in 1150 cm-1 - 1030 cm-1; 800 cm-1 - 1000 cm-1. In the sample of goat were in regions 1099 cm-1 - 1096 cm-1; 973 cm-1 - 971 cm-1; 890 cm-1. The compounds of polyunsaturated acids have been identified in nearby regions, in cow milk 722 cm-1 and the goat milk in 727 cm-1. By infrared spectroscopy it was possible to identify similarities and differences among the samples of milk powder from cow and goat milk powder, due to high sensitivity of the technique used. It was possible to detect differences between whole goat milk and skimmed goat milk, some compounds with reduced fat, even though the milk is skimmed, it was possible to identify some characteristic fat intervals in this sample. For the analyzes of cow milk fat and goat milk fat, we used the technique of spectroscopy mode mismatched thermal lens in order to study their thermal properties, which were obtained from thermal diffusivity measurements of each sample. The contributions of this work are pioneer for this type of sample and should contribute to a better understanding of the thermal properties of milk fats. The values for the thermal diffusivity of the cow fat of milk were 11,49 x 10-4 cm2/s (GLI) and 8,76 x 10-4 cm2/s (GLII); for goat milk were 11,00 x 10-4 cm2/s (GLC1) and 3,82 x 10-4 cm2/s .This study confirms that the thermal lens technique is sensitive enough to identify differences in the structures of molecules of milk fat between the two species studied here. Finally, the results of this study indicate that both the technique of infrared spectroscopy as the average thermal lens spectroscopy may be useful in establishing new parameters for monitoring quality of milk powder from cow and goat milk powder, as well as fat cow and goat milk.
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Cenachi, Danielle Barros. "Desenvolvimento de leite de cabra fermentado prebiótico com baixo teor de lactose adicionado de β-Ciclodextrina." Universidade Federal de Juiz de Fora, 2012. https://repositorio.ufjf.br/jspui/handle/ufjf/1778.
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Os consumidores, atualmente, estão interessados em alimentos que, além de nutrir, possam trazer benefícios à saúde. O leite de cabra e seus derivados apresentam um importante papel como fonte de cálcio, gordura de elevada digestibilidade, proteína de alto valor biológico e hipoalergenicidade. Atendendo à demanda por derivados láteos saudáveis, um laticínio de pequeno porte de Coronel Pacheco tem fabricado leite de cabra fermentado natural, enfrentando, contudo, sérias dificuldades na coagulação do leite de seu rebanho: o produto formava uma coalhada muito tênue e fluida; outra dificuldade enfrentada era o sabor “caprino” característico do leite de cabra que diminuía a aceitabilidade do leite fermentado entre seus consumidores. Desse modo, visando solucionar a dificuldade de coagulação desse derivado lácteo, o presente trabalho teve como objetivo otimizar o processo de fabricação de leite de cabra fermentado natural para esse laticínio. Foram testados diferentes tratamentos a fim de tornar a coalhada formada pela coagulação do leite de cabra mais consistente e melhorar a aceitabilidade sensorial do produto obtido. A partir de testes preliminares e da caracterização físico-química e microbiológica da matéria-prima, foram desenvolvidas duas formulações de leite de cabra fermentado concentrado: uma adicionada apenas de inulina, e outra de inulina, β-ciclodextrina e lactase; também foi realizada caracterização físico-química e microbiológica das formulações desenvolvidas e avaliada a aceitabilidade sensorial dessas formulações em relação ao sabor, aroma, textura e impressão global empregando escala hedônica de nove pontos. A pós-acidificação e a contagem de bactérias láticas viáveis das formulações foram acompanhadas por 30 dias. Observou-se que o processo de concentração por evaporação e adição de inulina foi eficiente para tornar mais consistente a coalhada produzida. Verificou-se também que as duas formulações de leite de cabra fermentado estavam de acordo com os padrões legais tanto em relação aos requisitos físico-químicos, quanto aos microbiológicos da Instrução Normativa n°. 46 de 2007 que define o Regulamento Técnico de Identidade e Qualidade dos Leites Fermentados. Estas também mantiveram suas características sensoriais relativas a sabor e aroma bem como atenderam aos requisitos de acidez e contagem de bactérias láticas dispostos no Padrão de Identidade e de Qualidade de Leites Fermentados, durante 30 dias de armazenamento a 7°C. A formulação de leite de cabra fermentado concentrado adicionada de inulina, β-ciclodextrina e lactase apresentou maior aceitação em relação a sabor e a impressão global que a formulação de leite de cabra fermentado concentrado com adição de apenas inulina (p<0,01). Em relação à textura e ao aroma, as duas formulações apresentavam a mesma aceitação (p<0,01). A média de aceitação 10 das formulações de leite de cabra fermentado concentrado com adição de inulina, β- ciclodextrina e lactase, em relação ao sabor, situou-se entre os termos hedônicos “indiferente” e “gostei ligeiramente”, e, em relação aos atributos aroma, textura e impressão global, situouse entre os termos hedônicos “gostei ligeiramente” e “gostei moderadamente”, indicando que o produto apresentou boa aceitação.
Consumers are interested, actually, in foods besides nutritive healthy. Goat milk and its derivatives play an important role as a source of calcium, high digestibility fat, high biological value and hypoallergenicity protein. Dealing the demand for healthy dairy derivatives, a small dairy in Coronel Pacheco has made fermented goat milk natural, facing, however, serious difficulties in the coagulation of milk from his herd. The product formed a very fine and fluid curd. Another difficulty faced was the characteristic "goat" flavor of goat milk which reduced the acceptability of fermented milk among its consumers. Thus, the objective of this study was to optimize the manufacturing process of natural fermented goat milk for this dairy, seeking to solve the difficulty of this derived milk clotting. Different treatments were tested in order to make the curd formed by coagulation of goat milk more consistent and improve fermented goat milk sensory acceptability. From preliminary tests and physical-chemical and microbiological analysis of raw material, two formulations were developed of concentrate fermented goat milk, one added only of inulin and other added of inulin, β-cyclodextrin and lactase. Was also performed a physical-chemical and microbiological analysis of the developed formulations and evaluated the sensory acceptability of these formulations for flavor, aroma, texture and overall acceptance using a hedonic scale of nine points. The postacidification and the viable lactic acid bacteria count of the formulations were followed for 30 days. It was observed that the process of concentration by evaporation and addition of inulin was efficient to make the produced curd more consistent. It was also found that the two formulations of fermented goat milk were according to the legal standards in relation to physico-chemical and microbiological requirements of the Normative Instruction n° 46 of 2007, which establishes the Technical Regulation of Identity and Quality of Fermented Milks. They also maintained their sensory characteristics related to flavor and aroma, and regard the acidity and lactic acid bacteria counts requirements of the Standard of Identity and Quality of Fermented Milk during 30 days of storage at 7 °C. The formulation of fermented goat milk concentrate with insulin, β-cyclodextrin and lactase showed greater acceptance for flavor and overall impression than the formulation of fermented goat milk concentrate with only inulin (p< 0.01). In relation to the texture and aroma, the two formulations presented the same acceptance (p< 0.01). The average acceptance of the formulation of fermented goat milk concentrate with added inulin, β-cyclodextrin and lactase in flavor was situated between the hedonic terms "indifferent" and "like slightly" and in relation to attributes: flavor, texture and 12 overall impression were ranked among the hedonic terms "like slightly" and "like moderately", indicating that the product had good acceptance.
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Santos, Barbara Melo. "Elaboração e caracterização de queijo de leite de cabra tipo coalho com inclusão de leite de vaca." Universidade Federal da Paraíba, 2011. http://tede.biblioteca.ufpb.br:8080/handle/tede/4265.
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Previous issue date: 2011-04-04Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES
The use of new technologies for processing dairy goat s milk products can contribute to improving the agricultural livestock sectors of producing regions, particularly the microregions of Northeast Brazil. This research aimed to study the effect of the inclusion of bovine milk in the manufacturing of goat milk cheese curd to create a new marketable product. The study consisted of two experiments. In the first experiment, the milk products were prepared by varying the proportions of the milk mixture in five groups: Q1, goat milk; Q2, goat s milk and bovine milk at 3:1; Q3 goat s milk and bovine milk at 1:1; Q4 goat s milk and bovine milk at 1:3; and Q5 bovine milk. The completely randomized design consisted of three repetitions (tests) for these each of these five ratios at a fixed storage period (7 days of ripening). We performed microbiological (on both the raw material and cheese), colorimetric, melting, yield, composition (on both the raw material and cheese) and sensory analyses. In the second experiment, the cheeses were produced using three different formulations that varied the type of milk: BMQ, bovine milk; BGMQ bovine milk and goat s milk at 1:1; and GMQ, goat s milk. The completely randomized statistical design consisted of three repetitions (tests) for each of these three ratios and five different storage periods (1, 7, 14, 21 and 28 days). The type of milk used influenced (p<0.05) the following aspects of the physical and chemical composition: the level of fat and salt; the fatty acid content for C6, C8, C10, C12, C18:1n9c and C18:2n6c; the instrumental evaluation of the texture (only the hardness); and the predominance of parameters a* and b* in colorimetry. In tests of the sensory attributes, the odor of goat s milk and granularity of the cheese increased with a higher proportion of goat milk, and all the manufactured cheeses had mean scores better than the established standards in the acceptance test. This study shows how the quality and acceptability of the manufactured product develops or enhances beneficial substances. It thus adds value and contributes to the industry s growth by increasing the production of goat milk products.
O emprego de novas tecnologias de beneficiamento de produtos lácteos da caprinocultura leiteira pode contribuir no incremento do setor agropecuário das regiões produtoras, em especial as microrregiões do Nordeste brasileiro. Nesta pesquisa objetivou-se estudar o efeito da inclusão de leite bovino na fabricação de queijo de leite de cabra tipo coalho a fim de propor a fabricação de um novo produto no mercado. O estudo foi desenvolvido em dois experimentos distintos. No primeiro experimento, os produtos lácteos foram preparados variando-se cinco proporções de mistura de leite: (Q1) leite de cabra; (Q2) leite de cabra e de leite de vaca - 3:1; (Q3) leite de cabra e leite de vaca - 1:1; (Q4) leite de cabra e leite de vaca - 1:3 e (Q5) leite de vaca, nos quais se aplicou o delineamento inteiramente casualizado com cinco proporções e três repetições (ensaios) em um único período de estocagem (7 dias de maturação). Foram realizadas análises microbiológicas (matéria-prima e queijos), colorimétricas, derretimento, rendimento, composição (matériaprima e queijos) e sensorial. No segundo experimento, os queijos foram elaborados com três formulações distintas, variando-se o tipo de leite: (QLV) leite de vaca, (QLVC) leite de vaca e leite de cabra - 1:1 e (QLC) leite de cabra, os quais foram estimados por meio de um modelo estatístico inteiramente casualizado com três proporções e três repetições (ensaios) ao longo de cinco tempos de armazenamento (1, 7, 14, 21 e 28 dias). O tipo de leite utilizado influenciou (P<0,05) na composição físico-química com teores mais elevados de gordura e sal; no perfil lipídico para os ácidos graxos C6, C8, C10, C12, C18:1n9c e C18:2n6c; na avaliação instrumental da textura, exclusivamente, na dureza e na colorimetria revelou o predomínio dos parâmetros a* e b*. Nos testes sensoriais para atributos: odor de leite de cabra e granulosidade nos queijos com maior proporção de leite caprino, destacando-se que no teste de aceitação todos os queijos fabricados expressaram escores médios acima do padrão estabelecido. Este estudo evidencia a qualidade e aceitação do produto elaborado, pelo desenvolvimento ou acentuação de substâncias benéficas, podendo assim, agregar valor e contribuir desta maneira para o crescimento do setor, por meio do aumento da produção de derivados lácteos caprino.
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Rodrigues, Fabiana Carvalho. "Efeito da naringenina, bixina, leites de vaca e cabra e extrato hidrossolúvel de soja sobre o metabolismo lipídico de coelhos." Universidade Federal de Viçosa, 2003. http://www.locus.ufv.br/handle/123456789/8709.
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Conselho Nacional de Desenvolvimento Científico e Tecnológico
Com o objetivo de avaliar o efeito do flavonóide naringenina e do carotenóide bixina e suas associações com o leite em pó de vaca, cabra e o extrato hidrossolúvel de soja sobre o metabolismo lipídico de coelhos, foram realizados três experimentos com coelhos da raça Nova Zelândia por um período de 31 dias . A hipercolesterolemia foi induzida utilizando-se 0,5% de colesterol e as substâncias testadas e os leites foram misturados na ração. O leite bovino foi fornecido na dose de 20g/dia e o leite caprino e o extrato hidrossolúvel de soja foram fornecidos nas doses de 10g/dia. A naringenina e a bixina foram fornecidas nas doses de 30 e 125 mg/kg de peso corporal, respectivamente. As amostras de sangue foram coletadas pelo plexo venoso retro-orbital utilizando-se capilar e centrifugadas a 7.100 x g. O soro obtido foi utilizado para a determinação de colesterol total, colesterol-HDL, triacilgliceróis e glicose, utilizando-se kits da marca BioMérieux. No experimento utilizando leite de vaca, ao se comparar com o grupo hiperlipidêmico, o grupo tratado com bixina apresentou uma porcentagem de redução nas concentrações de colesterol de 24,52% e 22,53% com 16 e 31 dias, respectivamente. Em relação às concentrações de triacilgliceróis, o melhor resultado foi obtido com o grupo que recebeu leite de vaca + naringenina, onde houve uma redução de 35,08% com 31 dias. Para o colesterol-HDL, os grupos tratados com leite de vaca e leite de vaca + naringenina apresentaram bons resultados, tendo um aumento de 9,59% e 8,37%, respectivamente. Já no experimento utilizando leite de cabra, as duas substâncias (naringenina e bixina) associadas com o leite de cabra reduziram as concentrações de colesterol, sendo o melhor resultado obtido com o grupo leite de cabra + naringenina (20,62% com 16 dias e 16,06% com 31 dias). Em relação às concentrações de triacilgliceróis, o grupo leite de cabra + naringenina apresentou o melhor resultado, tendo uma redução de 10,28% com 16 dias e 23,53% com 31 dias. Para o colesterol-HDL, todos os grupos apresentaram bons resultados, aumentando as concentrações desse parâmetro, tendo destaque o grupo leite de cabra + bixina (56,79% com 16 dias e 40,39% com 31 dias). No experimento realizado utilizando extrato hidrossolúvel de soja, os melhores resultados na redução das concentrações de colesterol e triacilgliceróis foram obtidos com o grupo tratado com extrato hidrossolúvel de soja + bixina, sendo esta redução de 16,04% para colesterol e 15,59% para triacilgliceróis, ambos aos 16 dias. Em relação às concentrações de colesterol–HDL, todos os tratamentos apresentaram bons resultados, sendo que o grupo extrato hidrossolúvel de soja + naringenina teve um aumento de 32,04% com 16 dias, e, o grupo extrato hidrossolúvel de soja + bixina teve um aumento de 58,18% com 31 dias.
With the objective of evaluating the effect of the flavonoid naringenine and the carotenoid bixin and its associations with the powdered cow milk, goat milk and the hydro-soluble soy extract on the lipidic metabolism of rabbits, three experiments were accomplished with rabbits of the New Zealand lineage for a period of 31 days. The hipercholesterolemy was induced being used 0,5% of cholesterol, the tested substances and the milk were mixed in the ration. The bovine milk was supplied in the dose of 20g/day and the caprine milk, the hydro-soluble soy extract were supplied in the dose of 10g/day. The naringenine and the bixin were supplied in the dose of 30 and 125 mg/kg of the corporal weight, respectively. The blood samples were collected by the veined retro-orbital plexus, being used the capillary and the centrifuged 7.100 x g. The obtained serum was used for the determination of the total cholesterol, cholesterol-HDL, triacilgliceroids and glucose, using the BioMérieux kits . In the experiment using cow milk, when comparing to the hiperlipidemic, the treated group with bixin presented a percentage reduction in the concentrations of cholesterol of 24,52% and 22,53% with 16 and 31 days, respectively. In relation to the triacilgliceroids concentrations, the best result was obtained with the group that received cow milk + naringenine, where there was a reduction of 35,08% with 31 days. For the cholesterol-HDL the treated groups with cow milk and cow milk + naringenine presented good results, tending to increase at 9,59% and 8,37%, respectively. Already in the experiment using goat milk, the two substances (naringenine and bixine) associated with the goat milk, they reduced the cholesterol concentrations, the best result was obtained with the group goat milk + naringenine (20,62% with 16 days and 16,06% with 31 days). In relation to the triacilgliceroid concentrations, the group goat milk + naringenine presented the best result, tending to have a reduction of 10,28% with 16 days and 23,53% with 31 days. For the cholesterol-HDL, all the groups presented good results, increasing the concentrations of that parameter, tending to prominence the group goat milk + bixin (56,79% with 16 days and 40,39% with 31 days). In the accomplished experiment using hydro-soluble soy extract, the best results in the reduction of the cholesterol concentrations and triacilgliceroids were obtained with the group treated with hydro-soluble soy estract + bixin, this reduction was of 16,04% for the cholesterol and of 15,59% for the triacilgliceroids, both in the 16th day. In relation to the concentrations of cholesterol-HDL, all the treatments presented good results, and the hydro- soluble soy extract group + naringenine had an increase of 32,04% with 16 days, and the hydro-soluble soy extract group + bixin had an increase of 58,18% with 31 days.
Books on the topic "Cabeza de Vaca"
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Aguilar, Rafael Valdés. Cabeza de Vaca, chamán. México, D.F: Editorial México Desconocido, 2002.
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Ramírez, Bibiano Torres. Alvar Núñez Cabeza de Vaca. Sevilla: Editoriales Andaluzas Unidas, 1990.
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Ramírez, Bibiano Torres. Alvar Núñez Cabeza de Vaca. Sevilla: Editoriales Andaluzas Unidas, 1990.
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Peter, Wild. Alvar Núñez Cabeza de Vaca. Boise, Idaho: Boise State University, 1991.
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Menard, Valerie. Alvar Nunez Cabeza de Vaca. Bear, Del: Mitchell Lane Publishers, 2003.
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Wade, Mary Dodson. Cabeza de Vaca: Conquistador who cared. Houston, Tex: Colophon House, 1995.
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ill, Martinez Sergio 1937, ed. Cabeza de Vaca: New World explorer. [Mahwah, N.J.]: Troll Associates, 1993.
Find full textBook chapters on the topic "Cabeza de Vaca"
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Wild, Gerhard. "Núñez Cabeza de Vaca, Alvar." In Kindlers Literatur Lexikon (KLL), 1. Stuttgart: J.B. Metzler, 2020. http://dx.doi.org/10.1007/978-3-476-05728-0_13388-1.
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Brickhouse, Anna. "Cabeza de Vaca, Lope de Oviedo, and Americas Exceptionalism." In A Companion to American Literary Studies, 209–27. Chichester, UK: John Wiley & Sons, Ltd, 2011. http://dx.doi.org/10.1002/9781444343809.ch13.
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Fuentes Rojo, Aurelio. "Núñez Cabeza de Vaca, Alvar: La relación que dió Alvar Núñez Cabeza de Vaca de la jornada que hiço a la Florida." In Kindlers Literatur Lexikon (KLL), 1–2. Stuttgart: J.B. Metzler, 2020. http://dx.doi.org/10.1007/978-3-476-05728-0_13389-1.
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"Nicolás Echevarría: Cabeza de Vaca (1990)." In Clásicos del cine mexicano, 373–90. Vervuert Verlagsgesellschaft, 2016. http://dx.doi.org/10.31819/9783954878543-019.
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"Front Matter." In The Narrative of Cabeza de Vaca, i—iv. UNP - Nebraska, 2003. http://dx.doi.org/10.2307/j.ctv92vp9r.1.
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"Table of Contents." In The Narrative of Cabeza de Vaca, v. UNP - Nebraska, 2003. http://dx.doi.org/10.2307/j.ctv92vp9r.2.
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"List of Illustrations." In The Narrative of Cabeza de Vaca, vi—viii. UNP - Nebraska, 2003. http://dx.doi.org/10.2307/j.ctv92vp9r.3.
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"Introduction." In The Narrative of Cabeza de Vaca, 1–42. UNP - Nebraska, 2003. http://dx.doi.org/10.2307/j.ctv92vp9r.4.
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"The 1542 Relación (Account) of Álvar Núñez Cabeza de Vaca." In The Narrative of Cabeza de Vaca, 43–176. UNP - Nebraska, 2003. http://dx.doi.org/10.2307/j.ctv92vp9r.5.
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"Appendix:." In The Narrative of Cabeza de Vaca, 177–78. UNP - Nebraska, 2003. http://dx.doi.org/10.2307/j.ctv92vp9r.6.
Full textConference papers on the topic "Cabeza de Vaca"
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Gomes pinto, Magno levy, Maria Vitória Silva, Josefa Simão da Silva, Fabiana Augusta Santiago Beltrão, and Daiana Silva. "QUEIJO DO REINO PRODUZIDO COM LEITE DE CABRA, LEITE DE VACA E MISTO: CARACTERIZAÇÃO MICROBIOLÓGICA." In V ENCONTRO NACIONAL DA AGROINDúSTRIA. Galoa, 2019. http://dx.doi.org/10.17648/enag-2019-115090.
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Silva de oliveira, Catiele, Alânio Danilo Ribeiro, Fabiana Augusta Santiago Beltrão, Gabriel Freire, Karolayne da Silva Luz, and Flavia Dantas de Macedo. "CARACTERIZAÇÃO FÍSICO-QUÍMICA E MICROBIOLÓGICA DE QUEIJO DE MANTEIGA PRODUZIDO COM LEITE DE CABRA E DE LEITE DE VACA." In V ENCONTRO NACIONAL DA AGROINDúSTRIA. Galoa, 2019. http://dx.doi.org/10.17648/enag-2019-115077.
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