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1
tesis de grado
Publicado 2006
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Los cambios post mortem que ocurren en el músculo del pescado son complejos y en corto tiempo. Durante el almacenamiento, las proteínas musculares pierden sus propiedades funcionales de acuerdo a su naturaleza y características bioquímicas intrínsecas, razón por la cual el presente estudio tiene como objetivos determinar el porcentaje de proteína de las fracciones: miofibrilar, sarcoplasmática, álcali-soluble y estroma, del músculo de “gamitana” Colossoma macropomun durante el almacenamiento en frío. Para ello, fueron utilizados peces de cultivo, de la especie “gamitana” Colossoma macropomun, del IVITA (Instituto de Investigaciones Tropicales y de Altura) del departamento de Ucayali, los cuales fueron colocados en un ¨cooler¨ con hielo y transportados a Lima. Se procedió a separar a los especímenes de acuerdo al tipo de almacenamiento (ambiente, hielo y congelació...
2
tesis de grado
Publicado 2021
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Pleurocollybia cibaria Singer es una seta comestible nativa de Cusco que goza de mucha popularidad. Se expende en la fiesta de “Q’oncha Raymi” y en los mercados de la ciudad durante la época de lluvia. Su composición nutricional aún es poco conocida y no se ha profundizado sobre su composición de minerales, vitaminas y alguna propiedad funcional, cómo su actividad antioxidante. Las setas tienen la capacidad de acumular trazas de metales, resultando en un peligro potencial para la salud de los consumidores. Por estas razones, se reportó la composición nutricional, la concentración de metales pesados y la actividad antioxidante in vitro de P. cibaria Singer. Respecto a la composición nutricional, la muestra fresca contenía una alta proporción de humedad (79.48%) y deshidratada, un alto contenido de carbohidratos (44.44%), proteínas (23.83%), fibra (12.73%) y de los minera...
3
tesis de grado
Publicado 2019
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Universidad Nacional Agraria La Molina. Facultad de Ciencias. Departamento Académico de Biología
4
artículo
Publicado 2023
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In recent years, the consumption of beverages has increased; however, the excessive consumption of processed and packaged foods with a high sugar content is detrimental to human health as it has led to an increase in various metabolic diseases, which is why it is essential to introduce into the food chain new options of beverages enriched with fruit pulp, rich in polyphenolic compounds and antioxidants. This research sought to develop a functional beverage based on soybean juice and aguaymanto pulp sweetened with stevia, for which nine treatments were formulated consisting of 70, 80 and 90% soybean juice, 30, 20 and 10% aguaymanto pulp and 0.08, 0.10 and 0.12% stevia, and their physicochemical characteristics, sensory acceptability and bioactive composition were evaluated. The results showed that treatment 3 presented the highest sensory acceptability by the panelists with a score of 3.3...
5
artículo
Publicado 2019
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OBJETIVO. Determinar la asociación entre la composición corporal y la fragilidad en los adultos mayores sin deterioro funcional. MATERIAL Y MÉTODOS. Estudio transversal comparativo de una muestra de 37 adultos mayores con fragilidad y 68 adultos mayores sin fragilidad de una comunidad urbana de Lima, mediante la utilización de los criterios diagnósticos de Fried. Se realizó la medición antropométrica y la bioimpedancia eléctrica. Se buscó asociación mediante los test de ji cuadrado y ANOVA y se realizó un análisis de regresión múltiple de predicción de la probabilidad de fragilidad. RESULTADOS. Se encontró valores significativamente menores en peso, talla, índice de masa corporal, perímetro braquial, pliegue subcutáneo, circunferencia muscular del brazo, masa grasa y masa libre de grasa en adultos mayores frágiles; p = 0,005. No se halló correlación entre la masa g...
6
artículo
Publicado 2019
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OBJECTIVE. To determine the association between body composition and frailty syndrome in elderly people without functional impairment. METHODS. A cross sectional comparative study was made of a sample of 37 frail and 68 non-frail older adults according to the Fried's diagnostic criteria in an urban community of Lima, who underwent anthropometric and bioelectrical impedance measurements. Chi-square test, ANOVA test and Pearson's correlation test was done to predict frailty probability. RESULTS. Significant lower values in weight, height, body mass index, brachial perimeter, subcutaneous skin-fold, muscular arm circumference, fat mass and fat-free mass were found in frail older adults (p = 0,005). There was no correlate between frailty syndrome and fat mass measured by electric impedance and with muscle mass measured by anthropometry. We found a 9 % increased risk per kilogram of less weig...
7
artículo
Publicado 2017
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El propósito del estudio fue el interés por comprender qué uso y función cumplía el sector IX Pikiwasi y quienes lo ocupaban en ese entonces, crucial fue el aporte que nos dio la existencia de gran cantidad de instrumentos de producción textil en dicho sector de Choquequirao; por tal razón se realizó el análisis del material cultural. Este trabajo logró identificar un resultado en asociación al contexto donde fue recuperado, relación estratigráfica y disposición arquitectónica, contrastado con datos históricos; para cumplir deesta forma con uno de los objetivos fundamentales de esta investigación, como es explicar y dar a conocer el uso y función que cumplían los espacios.La investigación se realizó en campo, gabinete y laboratorio, el diseño de la investigación recurre a un nivel descriptivo para detallar y analizar características fundamentales del problema...
8
artículo
Formulation of a functional probiotic, protein and energy drink beverage based on mago pulp and whey
Publicado 2025
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Childhood malnutrition and anemia constitute a serious public health problem, driving the search for foods enriched with protein and vitamin supplements to help reduce this issue. In this context, the present research was developed with the objective of creating a protein rich, probiotic, and energy boosting becerage based on mango (Mangifera indica), whey, and Lactobacillus casei. Five treatments were formulated with different proportions of mango pulp and whey (T1: 90/10, T2: 70/30, T3: 50/50, T4: 30/70, and T5: 10/90, with two replicates per treatment. The bererages were inoculated with L. casei, and the pH was monitored every 48 hours for 14 days. Aprogessive decrease in pH from 5.0 - 6.0 to aproximately 4.0 was observed, demonstrating the viability and stability of the probiotic during storage. Regarding protein composition, treatment T5 reached 4.92 g/100 ml of protein, while treat...
9
artículo
Publicado 2017
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Los bosques amazónicos son ecosistemas sensibles al fuego y, en consecuencia, los incendios afectan a la estructura y composición del bosque. Por ejemplo, el vestigio de los incendios pasados puede persistir a través de algunas especies y rasgos que se encuentran debido a los fuegos históricos. En este estudio se comprueban las relaciones entre los rasgos funcionales que se presentan clásicamente como los principales componentes de las estrategias ecológicas de las plantas y los filtradores ambientales relacionadas con el clima y los incendios históricos entre las parcelas de bosque maduro permanente a lo largo del rango de gradientes ambientales locales y regionales que se dan en la Amazonia. Se utilizó el porcentaje de carbono pirogénico superficial del suelo (PyC), una forma recalcitrante de carbono que puede persistir durante milenios en los suelos, como un nuevo indicador d...
10
artículo
Publicado 2017
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The purpose of the research was to determinate proximal composition and functional properties of the giant squid freeze-dried surimi (Dosidicus gigas). Surimi elaborated from giant squid and it lyophilized until obtaining surimi powder to evaluate its characteristics and functional properties. The protein content was 58.7% and carbohydrate 30.5%. Protein solubility in water and salt (3%) were 21.1% and 40.6% respectively, these values being higher than surimi powder of commercial species. The gelling capacity was 2.4% and the emulsifying capacity was 79.9% at a concentration of 1.0%. The color on the Hunter scale was L*: 91.5; a*: 0.5; b*: 7.0. Giant squid powder surimi considered as a functional protein powder due to its percentage protein content, and had good technological characteristics and great potential in the food industry.
11
artículo
Publicado 2017
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The purpose of the research was to determinate proximal composition and functional properties of the giant squid freeze-dried surimi (Dosidicus gigas). Surimi elaborated from giant squid and it lyophilized until obtaining surimi powder to evaluate its characteristics and functional properties. The protein content was 58.7% and carbohydrate 30.5%. Protein solubility in water and salt (3%) were 21.1% and 40.6% respectively, these values being higher than surimi powder of commercial species. The gelling capacity was 2.4% and the emulsifying capacity was 79.9% at a concentration of 1.0%. The color on the Hunter scale was L*: 91.5; a*: 0.5; b*: 7.0. Giant squid powder surimi considered as a functional protein powder due to its percentage protein content, and had good technological characteristics and great potential in the food industry.
12
artículo
This work studies the dependence of Cs-137 root uptake on the structure of landscape, especially on the properties of soils, under controlled conditions. Researches were carried out at various levels of Cs-137 contamination (from 20 up 1000 kBq/m²), with five different types of soils, which differ in texture and granulometric composition. The results showed that transfer factor (TF) values of Cs-137 differ 5 times for the natural grassy coenoses. The correlation between Cs-137 TF values and granulometric composition of soil was determined for both automorphic and hydromorphic mineral soils.
13
artículo
Publicado 2021
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The nervous control of salivary secretion is exclusive to the autonomic nervous system, which has a sympathetic part, which originates from the thoracic segments; and a parasympathetic, which occurs through nerve signals from the salivary nuclei. Nerve control begins with gustatory stimuli, which are mediated by NCV3 (third branch of the trigeminal nerve), NC VII (facial nerve), and NCIX (glosopharyngeal nerve). In addition, the pathway that follows the stimulation for salivary secretion is: preganglionary fibers, ganglion, and fibers postanglionary parasympathetic fibers. Saliva is composed of 95 to 99 % water and the remaining percentage corresponds to solids that are subdivided into organic, where protein compounds such as enzymes and immunoglobulins are found; non-protein such as urea and inorganic compounds that behave as electrolytes. In addition,...
14
artículo
Publicado 2021
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The nervous control of salivary secretion is exclusive to the autonomic nervous system, which has a sympathetic part, which originates from the thoracic segments; and a parasympathetic, which occurs through nerve signals from the salivary nuclei. Nerve control begins with gustatory stimuli, which are mediated by NCV3 (third branch of the trigeminal nerve), NC VII (facial nerve), and NCIX (glosopharyngeal nerve). In addition, the pathway that follows the stimulation for salivary secretion is: preganglionary fibers, ganglion, and fibers postanglionary parasympathetic fibers. Saliva is composed of 95 to 99 % water and the remaining percentage corresponds to solids that are subdivided into organic, where protein compounds such as enzymes and immunoglobulins are found; non-protein such as urea and inorganic compounds that behave as electrolytes. In addition,...
15
artículo
Publicado 2006
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In this research we studied the fruit of «Níspero de la Sierra>) as functional food. The carotenoids have been fractioned in two bands by layer chromatography. The major pigment was identified by it's spectral caractheristics in several solvents: ¡3-caroteno (15.18 mg/kg). The cuantification of minerals and proximal analysis were: potasium (1566 ppm), sodium (745 ppm), calciumn (424 ppm), magnesio (290 ppm), iron (5.40 ppm); and carbohidrates (34 .72%), respectively.
16
artículo
Publicado 2006
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In this research we studied the fruit of «Níspero de la Sierra>) as functional food. The carotenoids have been fractioned in two bands by layer chromatography. The major pigment was identified by it's spectral caractheristics in several solvents: ¡3-caroteno (15.18 mg/kg). The cuantification of minerals and proximal analysis were: potasium (1566 ppm), sodium (745 ppm), calciumn (424 ppm), magnesio (290 ppm), iron (5.40 ppm); and carbohidrates (34 .72%), respectively.
17
artículo
Publicado 2016
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The potato (Solanum tuberosum) is an important source of starch which is underused in Peru, as are mainly imported potato starch, for has not been achieved yet, industrialization starch extraction is a success. This study aimed to obtain, characterize and modify chemically by acetylation, starch of a commercial potato variety, Unique. Extraction was performed with water and chemical modification was performed by acetylation using acetic anhydride at different levels (% v/w starch): 5, 10 y 15%. Native starch and modified starch were characterized: proximate composition, clear gel, apparent viscosity and stability to the freeze, also the percentage of acetyl groups (GA) was measured. The extraction yield was 16.5% and the apparent viscosity of native potato starch was 25000 mPas. Also starch modified with 15% acetylation for application in a cream ice cream because of their functional ...
18
artículo
Publicado 2016
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The potato (Solanum tuberosum) is an important source of starch which is underused in Peru, as are mainly imported potato starch, for has not been achieved yet, industrialization starch extraction is a success. This study aimed to obtain, characterize and modify chemically by acetylation, starch of a commercial potato variety, Unique. Extraction was performed with water and chemical modification was performed by acetylation using acetic anhydride at different levels (% v/w starch): 5, 10 y 15%. Native starch and modified starch were characterized: proximate composition, clear gel, apparent viscosity and stability to the freeze, also the percentage of acetyl groups (GA) was measured. The extraction yield was 16.5% and the apparent viscosity of native potato starch was 25000 mPas. Also starch modified with 15% acetylation for application in a cream ice cream because of their functional ...
19
artículo
Publicado 2014
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Zea Mays L. variety purple (purple corn) is a plant native of America, which has the episperm seeds (grains) and the cobs (cob) in purple, which gives special characteristics to the pigments that have (between 1.5% and 6.0%), called anthocyanins, which belong to the group of flavonoids. Due to its high content of anthocyanins (cianin C3G-3-glucose as its main color) and phenolic compounds act as powerful natural antioxidant and anticancer, Further having functional properties due to these bioactive compounds. The purple corn also provides significant amounts of starch, about 80% (complex carbohydrate), 10% of sugars provide sweetness, up to 11% protein, up to 2% minerals and B vitamins and ascorbic acid, concentrated in endosperm (grain free envelope). Also the nutritional value, the purple corn has a rich composition of phytochemicals, which have beneficial effects on our body, such as ...
20
artículo
Publicado 2014
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Zea Mays L. variety purple (purple corn) is a plant native of America, which has the episperm seeds (grains) and the cobs (cob) in purple, which gives special characteristics to the pigments that have (between 1.5% and 6.0%), called anthocyanins, which belong to the group of flavonoids. Due to its high content of anthocyanins (cianin C3G-3-glucose as its main color) and phenolic compounds act as powerful natural antioxidant and anticancer, Further having functional properties due to these bioactive compounds. The purple corn also provides significant amounts of starch, about 80% (complex carbohydrate), 10% of sugars provide sweetness, up to 11% protein, up to 2% minerals and B vitamins and ascorbic acid, concentrated in endosperm (grain free envelope). Also the nutritional value, the purple corn has a rich composition of phytochemicals, which have beneficial effects on our body, such as ...
