Temas 

Temas

Mostrando ítems 1-7 de 7

    • Efecto de yogur fortificado con nanoliposomas de ácidos grasos Omega 3 (EPA+DHA) sobre índices nutricionales 

      Diaz, Gabriela Esther; Pega, Juan Franco; Perez, Carolina Daiana; Ambrosi, Vanina; Guidi, Silvina Mabel; Nanni, Mariana Sandra (Asociación Argentina de Tecnólogos Alimentarios (AATA), 2023-10)
      The main Omega3 polyunsaturated fatty acids (𝜔3 PUFA) are alpha-linolenic acid (ALA, 18:3 n-3), eicosapentaenoic acid (EPA, 202:5 n-3) and docosahexaenoic acid (DHA, 22:6 n-3). ALA is essential; It means that the body ...

    • Evaluación de la incorporación de Omega-3 libre y nanoencapsulado en el desarrollo de un yogur 

      Diaz, Gabriela Esther; Pega, Juan Franco; Perez, Carolina Daiana; Ambrosi, Vanina; Guidi, Silvina Mabel; Nanni, Mariana (PUBLITEC S.A. Argentina, 2023-03)
      The health benefits derived from the consumption of omega-3 eicosapentaenoic (EPA) and docosahexaenoic (DHA) fatty acids have been strongly demonstrated in the scientific literature, and their consumption is recommended ...

    • Incorporation and stability of carotenoids in a functional fermented maize yogurt-like product containing phytosterols 

      Gies, Magali; Descalzo, Adriana Maria; Servent, Adrien; Dhuique-Mayer, Claudie (Elsevier, 2019-04-30)
      A functional yogurt-like product based on fermented maize enriched in carotenoids and phytosterols was developed to be an alternative to existing functional dairy products. Incorporation and stability of fat-soluble compounds ...

    • Omega-3 fortified yogurt and ITS influence on plasma lipid profile in an animal model 

      Diaz, Gabriela Esther; Foltran, Rocío Beatriz; Diaz, Silvina Laura; Feliu, María Susana; Impa Condori, Anabel Rocío; Guidi, Silvina Mabel; Ambrosi, Vanina; Nanni, Mariana Sandra; Godoy, Maria Fernanda (Sociedad Argentina de Investigación Clínica, 2023-11)
      Regular intake of omega-3 fatty acids (O–3FAs) improves human health helping to reduce chronic noncommunicable diseases among others. Dairy products are a complex mixture of various nutrients and other components that ...

    • Oxidative status of a yogurt-like fermented maize product containing phytosterols 

      Descalzo, Adriana Maria; Rizzo, Sergio Anibal; Servent, Adrien; Rossetti, Luciana; Lebrun, Marc; Perez, Carolina Daiana; Boulanger, Renaud; Mestres, Christian; Pallet, Dominique; Dhuique-Mayer, Claudie (2018-05)
      This work describes the formulation of a functional yogurt-like product based on fermented maize with added phytosterols and its oxidative stability during cold storage. The technological challenge was to stabilize 3.5% ...

    • The Intake of Yogurt With Omega-3 Fatty Acids Affects Bone Quality in Growing Wistar Rats. Influence of Previous Nutritional Status 

      Godoy, Maria Fernanda; Diaz, Gabriela Esther; Bozzini, Clarisa; Guidi, Silvina Mabel; Ambrosi, Vanina; Mambrin, María Cecilia; Orzuza, Ricardo; Chamorro, Verónica Celeste; Slobodianik, Nora Haydee; Feliu, Maria Susana (Elsevier, 2023-07)
      Omega-3 fatty acids are important on cardiovascular health, inflammation, immune system, bone development, cognition among others. The objective was to analyze the effect of the administration of yogurt alone and added ...

    • Yogur como vehículo de ácidos grasos de cadena larga 

      Diaz, Gabriela E.; Ambrosi, Vanina; Guidi, Silvina Mabel; Nanni, Mariana (2021-05)
      Los ácidos grasos Omega-3 de cadena larga eicosapentaenoico (EPA) y docosahexaenoico (DHA) son micronutrientes esenciales beneficiosos para la salud humana. En seres humanos, el EPA y DHA deben incorporarse mediante la ...