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1
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...
2
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,...
3
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,...
4
artículo
Publicado 2021
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The objective of this workshop is the creation of problems about algebra and the composition of functions, for which will be created using GeoGebra software. The aim is to motivate the ability to critically evaluate the quality of a mathematicalactivity around the solution of a problem and to have the ability to modify it in order to achieve enriching mathematical activities. To achieve this purpose, the strategy of problem creation by variation will be applied, which consists of presenting the participants with a problem, in the framework of a very concrete episode, in a teacher's class, this episode briefly describes some of the reactions of his students when solving the problem. After a sequence of activities, the participants will create and solve problems, and finally, they will socialize synchronously about their experience in the workshop.
5
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.
6
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.
7
Publicado 2021
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El objetivo de este trabajo de investigación se debe tener en cuenta que un geotextil o geotejido viene a ser una tela permeable y flexible de fibras sintéticas, el cual va compuesto principalmente de poliéster y polipropileno, todo va con el contacto del suelo y otros materiales para las aplicaciones geotécnicas en Ingeniería Civil. Entonces el uso que se da a los geotextiles es variado, tal como en los muros de contención, subdrenes, terraplenes, sistemas de drenaje, repavimentación de avenidas, tuéneles, presas, etc. Los polímeros utilizados en la fabricación de Geotextiles suelen ser de origen sintético debido a su mayor durabilidad frente a los naturales, los principales son: polipropilenos, poliéster, polietilenos, poliamidas (nylon). Su fabricación de ser de tipo tejido, no tejido o tricotado, del cual tienen sus funciones como: refuerzo, separación, filtración, dre...
8
artículo
Freshwater algae are considered a very important resource within the food industry due to their high nutritional content and bioactive compounds. This review article aims to address microalgae and macroalgae as alternative/complementary protein sources and explore their potential applications in food products. The main types of freshwater microalgae (including cyanobacteria such as Arthrosporic and green algae such as Chlorella, Scenedesmus, and Haematococcus) are described, their morphology, ecological relevance, and applications (food, nutraceutical, and industrial). Likewise, the extraction and application methods of their components (conventional, ultrasonic, Soxhlet, microwave, CO2 (SFE) are detailed, comparing principles, operating parameters, yields, and benefits for the industry. The proximate and micronutrient composition of each algae (proteins, carbohydrates, lipids, ash, mois...
9
Publicado 2013
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El objetivo de este trabajo de investigación desarrollaremos que son los alimentos andinos cuando se consumieron de qué formas y cuáles son sus funciones desde la antigüedad y ahora en actualidad en las regiones altoandinas de nuestro país. Además de clasificarlos según su origen y conocer como están compuestos, cuáles son sus funciones en la alimentación diaria y el aporte nutricional que nos brindan según su origen. Obtener información de investigaciones de doctores, nutricionistas, Ministerios, Instituciones, autoridades y organismos dedicados a difundir el consumo de alimentos andinos por su alto valor nutricional, los cuales han sido cambiados por alimentos de menor aporte nutricional. Por lo cual se hace un detallado informe sobre algunos alimentos andinos; describiéndolos, dando a conocer sus formas de consumos y presentaciones en el mercado de la industria alimentari...
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 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 ...
14
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 ...
15
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...
16
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...
17
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 ...
18
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 ...
19
tesis de grado
En los últimos veinte años, la diversidad en la composición del directorio se ha convertido en una herramienta fundamental en la adopción de prácticas de buen gobierno corporativo. Sin embargo, se ha identificado que, en la mayoría de las investigaciones, la diversidad se centra únicamente en el “género”, lo que limita el análisis de los beneficios que aportan otras características de la diversidad en el directorio a la gestión empresarial. En esta investigación, se han delimitado siete de ellas: edad, educación, experiencia, género, independencia, demografía y etnicidad. El objetivo del presente trabajo es identificar los beneficios que aporta la diversidad en la composición del directorio. Para ello, se han considerado las diferentes características de la diversidad identificadas en las investigaciones revisadas. De esta manera, a partir del análisis de las fuente...
20
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...
