Recent Submissions

  • Dializabilidad de minerales y contenido promotores e inhibidores en Eneldo silvestre (Anethum graveolens), Cerraja (Sonchus oleraceus) y Mora (Morus nigra). 

    Binaghi, María Julieta; Cellerino, Karina; Diaz, Gabriela Esther; Giacomino, María Silvia; Cristaldo, Barbara Verónica; Cagnasso, Carolina Elisa (Facultad de Ciencias de la Alimentación, Universidad Nacional de Entre Ríos, 2024-08)
    The availability of minerals in food is a crucial aspect to guarantee adequate nutrition in the population. In recent years, there has been growing interest in the study of non-conventional food plants (PANCs) as alternative ...
  • Composición centesimal de ocho Plantas Alimenticias No Convencionales 

    Cagnasso, Carolina Elisa; Cristaldo, Barbara Verónica; Giacomino, María Silvia; Diaz, Gabriela Esther; Cellerino, Karina; Binaghi, Maria Julieta (Facultad de Ciencias de la Alimentación, Universidad Nacional de Entre Ríos, 2024-08)
    Non-Conventional Food Plants (PANCs) are those plant species that, despite their nutritional and culinary potential, are not part of the usual diet of most people. These plants, often considered "weeds" or simply ignored, ...
  • Modificación del perfil de ácidos grasos en suero por efecto de la suplementación con omega-3 

    Diaz, Gabriela Esther; Impa Condori, Anabel Rocío; Ambrosi, Vanina; Slobodianik, Nora Haydee; Guidi, Silvina Mabel; Feliu, María Susana; Godoy, Maria Fernanda (Facultad de Bioquímica y Ciencias Biológicas, Universidad del Litoral, 2023-09)
    The main polyunsaturated fatty acids of the omega family 3 (PUFA w3) are alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA) and acid docosahexaenoic acid (DHA). They act to maintain the integrity and fluidity of the ...
  • Análisis de parámetros críticos de calidad de nuez pecán para su conservación a temperatura ambiente 

    Ormando, Paula; Descalzo, Adriana Maria; Rizzo, Sergio Anibal; Moreno, Karina Pilar; Grigioni, Gabriela Maria; Panozzo, Marina Graciela; Frusso, Enrique Alberto; Rossetti, Luciana (Facultad de Ciencias de la Alimentación, Universidad Nacional de Entre Ríos, 2024-08)
    Argentina annually produces 2000 tons of pecan nut [Carya illinoensis (Wangenh.) K. Koch]. Given its pleasant flavor, color and texture, it is used in food preparation. Nutritionally, it is a source of vitamins and minerals; ...
  • Impact of sprouting and low-frequency ultrasound technology on barley and spelt wholegrain flours 

    Ormando, Paula; Gómez, Julia; Pérez, Julia; Remón, Sara; Ferrer Mairal, Ana (Unión Internacional de Ciencia y Tecnología de los Alimentos (IUFoST), 2024-09)
    The consumption of whole grain foods provides an excellent source of carbohydrates, proteins, dietary fiber, and phytochemical compounds to the diet, contributing to the prevention of chronic diseases, cancer and obesity. ...
  • Vigilancia de virus entéricos en aguas superficiales en Arroyo Soto, Hurlingham. 

    Vitali, Franco; Galeano, Fabiana Solange; Frydman, Camila Ayelén; Dus Santos, Maria Jose; Mozgovoj, Marina Valeria (Universidad Nacional de Hurlingham, 2023-12-20)
    Surveillance of enteric viruses in surface waters can provide information on viral circulation in a community. The objective of this work was to detect Adenovirus (AdV), Rotavirus (RVA), Norovirus GI (NoV GI), Norovirus ...
  • Efecto de la desinfección con agua electroactivada sobre la calidad de tomates 

    Denoya, Gabriela Inés; Soteras, Trinidad; Pesquero, Natalia; Maitia, Carolina Soledad; Leiton, Héctor Rafael; Cristos, Diego Sebastian (Instituto de Fisiología Vegetal, CONICET-UNLP, 2023-08)
    Electroactivated water (EA) can be used on fruits and vegetables as a disinfectant, better preserving post-harvest quality than conventional treatments. Furthermore, EA is easy to produce and apply, low cost and environmentally ...
  • Efecto de la aplicación de plasmas no térmicos sobre la microestructura de rodajas de manzanas antes y después del envasado con diferentes películas 

    Denoya, Gabriela Inés; Apóstolo, Nancy Mariel; Sanow, Luis Claudio; Cejas, Ezequiel; Fina, Brenda Lorena; Chamorro Garcés, Juan Camilo; Ferreyra, Matías Germán; Santamaría, Brenda; Prevosto, Leandro; Vaudagna, Sergio Ramon (Asociación Argentina de Tecnólogos Alimentarios - AATA, 2023-10)
    In recent years, new preservation technologies have been proposed for minimally processed fruits, such as non-thermal plasmas (PNT). By applying electrical energy to a gas, reactions are induced that lead to the formation ...
  • Efecto de la adición de sales y papaína sobre los parámetros tecnológicos, texturales y fisicoquímicos de músculo Supraspinatus bovino cocidos sous vide 

    Marichal, Stefania; Guasp, Santiago; Ormando, Paula; Vaudagna, Sergio Ramon; Szerman, Natalia (Asociación Argentina de Tecnólogos Alimentarios, 2023-10)
    For consumers, tenderness is one of the most important attributes when purchasing and consuming beef. However, the lack of uniformity caused by various intrinsic (zootechnical and anatomical characteristics, age, etc.) and ...
  • Obtención de hidrolizados a partir de librillo bovino utilizando Alcalasa 2.4L y estudio de su capacidad antioxidante 

    Lapolla Cabero, Francisco D.; Martinez, Fernanda Gabriela; Guidi, Silvina Mabel; Ormando, Paula; Szerman, Natalia (Asociación Argentina de Tecnólogos Alimentarios, 2023-10)
    During the slaughter stage, the meat sector produces a large amount of byproducts. Around 65% of the animal's weight corresponds to byproducts and/or coproducts, including tendons, internal organs, blood, skin, and contents ...
  • Perfil de ácidos grasos en diferentes materiales de Chenopodium quinoa 

    Bordoni, Antonella; Veggetti, Mariela Iris; Rossetti, Luciana; Rizzo, Sergio Anibal; Cunzolo, Sebastián Abel; Descalzo, Adriana Maria (Universidad Nacional de Quilmes, 2023-09)
    Quinoa is an ancient pseudoceral with a great nutritional profile, being a source of proteins of high biological value and essential fatty acids, including AG omega 6 and omega 3. As part of the project for genetic improvement ...
  • Evaluación de la suplementación con granos de destilería en alimentación a pasto sobre el perfil de ácidos grasos de carne proveniente de vaquillonas 

    Merayo, Manuela; Cunzolo, Sebastián Abel; Veggetti, Mariela Iris; Pighin, Darío Gabriel (Asociación Argentina de Tecnólogos Alimentarios (AATA), 2023-10)
    The objective of this work was to evaluate the effect of grass supplementation with distillers grains (DG) on the fatty acid (FA) profile of meat from heifers. GD are the byproduct of bioethanol fermentation and retain the ...
  • Propiedades tecnofuncionales de grillo (Gryllus assimils) entero y en polvo 

    Chamorro, Verónica Celeste; Vasquez Mazo, Priscilla; Veggetti, Mariela Iris; Polenta, Gustavo Alberto; Gallardo, Gabriela Laura; Pazos, Adriana Alejandra (Asociación Argentina de Tecnólogos Alimentarios (AATA), 2023-10)
    The growth of the world population leads to an increase in food production, causing traditional production systems to use more resources to satisfy demand. However, there are alternatives, such as the production of insects ...
  • Caracterización nutricional del polvo de larva de Tenebrio molitor 

    Chamorro, Verónica Celeste; Gallardo, Gabriela Laura; Vasquez Mazo, Priscilla; Aparicio, Juan José (2023-11)
    Currently, the world consumes more than 2,000 species of insects with a high nutritional profile, particularly regarding their protein content. Said protein contains a high concentration of essential amino acids and is ...
  • Calidad de carne bovina: efecto del estado reproductivo y el tiempo de maduración de la carne 

    Merayo, Manuela; Grigioni, Gabriela Maria; Antenao, Juan Alberto; Garcilazo, Maria Gabriela (Asociación Argentina de Producción Animal (AAPA), 2023-09-13)
    El color y la terneza de la carne bovina son considerados atributos de calidad con gran incidencia sobre la decisión de compra y experiencia del consumidor...
  • 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 ...
  • 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 ...
  • Análisis y tipificación de carne de Búfalo mediante la amplificación por qPCR. Comunicación. 

    Guidi, Silvina Mabel; Ambrosi, Vanina; Diaz, Gabriela Esther; Cadoppi, Carlos Armando; Nanni, Mariana Sandra; Cunzolo, Sebastián Abel (Asociación Argentina de Producción Animal, 2023-09)
    Meat is one of the main food sources due to its protein content. In recent years, consumers, both nationally and internationally, have shown interest in alternative sources to beef (e.g. ostrich, Kobe beef, buffalo, etc.). ...
  • Detección de ADN porcino en productos cárnicos comerciales por qPCR 

    Guidi, Silvina Mabel; Ambrosi, Vanina; Dolosa, Sasha; Nanni, Mariana Sandra; Diaz, Gabriela Esther (Asociación Argentina de Tecnólogos Alimentarios (AATA), 2023-10)
    Beef is one of the main sources of food in our country, due to its high protein content. biological value and organoleptic characteristics. Within meat products, a product made entirely with meat (fat ≤ 20%) is called ...
  • 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 ...

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