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    • 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 ...

    • 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 ...

    • 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 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 ...

    • 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 ...

    • 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 ...

    • 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 ...