autores 

Autores

Mostrando ítems 1-6 de 6

    • 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 altas presiones hidrostáticas sobre parámetros de calidad y microbiológicos en una bebida fermentada utilizando suero lácteo 

      Ambrosi, Vanina A.; Denoya, Gabriela Inés; Castells, María Laura; Sarquis, Sandra; Aranibar, Germán F.; Vaudagna, Sergio Ramon; Nanni, Mariana; Diaz, Gabriela Esther; Pega, Juan Franco (Facultad Regional Buenos Aires, Universidad Tecnológica Nacional, 2019-07)
      Evaluar el efecto de APH sobre parámetros de calidad y microbiológicos en una bebida fermentada, elaborada a partir de lactosuero, a fin de: - Proponer una alternativa de aprovechamiento de este subproducto mediante su ...

    • 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 ...

    • 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 ...