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Papers by A. Espinoza-ortega

Cyta - Journal of Food, 2012

Oaxaca cheese is classified as a pasta filatacheese and it is considered as an unavoidable ingred... more Oaxaca cheese is classified as a pasta filatacheese and it is considered as an unavoidable ingredient in broad varieties of Mexican recipes. It is produced in many regions by industrial companies but mainly by handmade procedures. It is thought that its flavour and texture profiles could be recognized by consumers even if traditional production processes are not standardized, so this study is intended to define its flavour and texture profiles and the relationship between them considering the variability given by its handmade character. The origin of the milk has a major contribution to define the flavour explaining about 51.9% of the variance. Sensory hardness, cohesiveness, chewiness and springiness were highly correlated (0.6–0.83). Texture and flavour, as multivariate variables, are linearly dependent with a high canonical correlation (0.966) as well.El queso Oaxaca se clasifica como un queso de pasta filatay es considerado como un ingrediente que no puede faltar en una gran var...

Social studies on human food consumption are recent with just over thirty years, with the largest... more Social studies on human food consumption are recent with just over thirty years,
with the largest advances in the Francophone and Anglophone schools, and to a
lesser degree, the Spanish school. The studies undertaken have looked at (Diaz,
2005; Mili, 2006; Gómez, 2008): 1) The effect of globalization and its interaction
with local food cultures (Hinrichs, 2000; Chambers et al., 2007); 2) Micro-social
modifications of contemporary food consumption (Barham, 2003; Hermann, 2009;
Pettersson et al., 2016); 3) Issues relating to nutrition in a general sense and
associated to social stratification (Frewer et al., 2003; Doyon and Labrecque,
2008); and 4) The changes in agro-food technologies and issues related to food
risks (Aruoma, 2006; Luomala et al., 2015).

La acuicultura como el sector productor de alimentos de más rápido crecimiento en el mundo, con u... more La acuicultura como el sector productor de alimentos de más rápido crecimiento en el mundo, con un papel importante en la seguridad alimentaria y en la diversificación económica en países en desarrollo. La política sobre la actividad trutícola en México se ha dirigido a incrementar la producción acuícola mediante modelos sustentables y buenas prácticas. El crecimiento promedio anual entre 1993 y 2005 fue del 22%, lo que se traduce en el 16% de la producción pesquera nacional. El cultivo de trucha arcoíris en el Estado de México es una evidencia de este incremento. En 1983 había 7 Unidades de Producción Trutícola y 284 en 2009, con una producción de más de 3,000 toneladas, ubicadas en comunidades rurales con algún grado de marginación. Este crecimiento se debe a programas de los gobiernos federal, estatales y municipales: desde la publicación del libro Piscicultura de Agua Dulce Esteban Cházari en 1884, la etapa de repoblamiento de embalses (conocida como piscicultura agrícola), hasta el fomento del ecoturismo y la creación de corredores turísticos con restaurantes dedicados a la trucha. Las políticas han sido exitosas y han impactando en el desarrollo de las comunidades rurales y de la actividad trutícola, generando aproximadamente 6,560 empleos en el Estado de México que fomentan el núcleo familiar y el cambio de cultura hacia la mejora del ambiente.

The aim of the paper was to analyze the development of the production development of rainbow trou... more The aim of the paper was to analyze the development of the production development of rainbow trout in Mexico. Key informants were interviewed and performed an analysis of historical documents, identifying a stage of development and promotion of culture, which were decisive support policies, the right environment to grow and the demand for the product by consumers, then the consolidation of trout production, characterized by the establishment of production units with a business paradigm and the emergence of a food-safety regulations. We conclude that trout production in Mexico is a success, providing a product of high economic value and nutrition, and to diversify the productive activities of rural communities.

Estudios sociales ( …, 2009

Cyta - Journal of Food, 2012

Oaxaca cheese is classified as a pasta filatacheese and it is considered as an unavoidable ingred... more Oaxaca cheese is classified as a pasta filatacheese and it is considered as an unavoidable ingredient in broad varieties of Mexican recipes. It is produced in many regions by industrial companies but mainly by handmade procedures. It is thought that its flavour and texture profiles could be recognized by consumers even if traditional production processes are not standardized, so this study is intended to define its flavour and texture profiles and the relationship between them considering the variability given by its handmade character. The origin of the milk has a major contribution to define the flavour explaining about 51.9% of the variance. Sensory hardness, cohesiveness, chewiness and springiness were highly correlated (0.6–0.83). Texture and flavour, as multivariate variables, are linearly dependent with a high canonical correlation (0.966) as well.El queso Oaxaca se clasifica como un queso de pasta filatay es considerado como un ingrediente que no puede faltar en una gran var...

Social studies on human food consumption are recent with just over thirty years, with the largest... more Social studies on human food consumption are recent with just over thirty years,
with the largest advances in the Francophone and Anglophone schools, and to a
lesser degree, the Spanish school. The studies undertaken have looked at (Diaz,
2005; Mili, 2006; Gómez, 2008): 1) The effect of globalization and its interaction
with local food cultures (Hinrichs, 2000; Chambers et al., 2007); 2) Micro-social
modifications of contemporary food consumption (Barham, 2003; Hermann, 2009;
Pettersson et al., 2016); 3) Issues relating to nutrition in a general sense and
associated to social stratification (Frewer et al., 2003; Doyon and Labrecque,
2008); and 4) The changes in agro-food technologies and issues related to food
risks (Aruoma, 2006; Luomala et al., 2015).

La acuicultura como el sector productor de alimentos de más rápido crecimiento en el mundo, con u... more La acuicultura como el sector productor de alimentos de más rápido crecimiento en el mundo, con un papel importante en la seguridad alimentaria y en la diversificación económica en países en desarrollo. La política sobre la actividad trutícola en México se ha dirigido a incrementar la producción acuícola mediante modelos sustentables y buenas prácticas. El crecimiento promedio anual entre 1993 y 2005 fue del 22%, lo que se traduce en el 16% de la producción pesquera nacional. El cultivo de trucha arcoíris en el Estado de México es una evidencia de este incremento. En 1983 había 7 Unidades de Producción Trutícola y 284 en 2009, con una producción de más de 3,000 toneladas, ubicadas en comunidades rurales con algún grado de marginación. Este crecimiento se debe a programas de los gobiernos federal, estatales y municipales: desde la publicación del libro Piscicultura de Agua Dulce Esteban Cházari en 1884, la etapa de repoblamiento de embalses (conocida como piscicultura agrícola), hasta el fomento del ecoturismo y la creación de corredores turísticos con restaurantes dedicados a la trucha. Las políticas han sido exitosas y han impactando en el desarrollo de las comunidades rurales y de la actividad trutícola, generando aproximadamente 6,560 empleos en el Estado de México que fomentan el núcleo familiar y el cambio de cultura hacia la mejora del ambiente.

The aim of the paper was to analyze the development of the production development of rainbow trou... more The aim of the paper was to analyze the development of the production development of rainbow trout in Mexico. Key informants were interviewed and performed an analysis of historical documents, identifying a stage of development and promotion of culture, which were decisive support policies, the right environment to grow and the demand for the product by consumers, then the consolidation of trout production, characterized by the establishment of production units with a business paradigm and the emergence of a food-safety regulations. We conclude that trout production in Mexico is a success, providing a product of high economic value and nutrition, and to diversify the productive activities of rural communities.

Estudios sociales ( …, 2009