Tópicos Sugeridos dentro de su búsqueda.
Tópicos Sugeridos dentro de su búsqueda.
Buscar alternativas:
compuestos a » compuesto a (Expander búsqueda), compuestos de (Expander búsqueda), compuestos en (Expander búsqueda)
a function » _ functions (Expander búsqueda), _ functional (Expander búsqueda)
compuestos a » compuesto a (Expander búsqueda), compuestos de (Expander búsqueda), compuestos en (Expander búsqueda)
a function » _ functions (Expander búsqueda), _ functional (Expander búsqueda)
1
artículo
Publicado 2024
Enlace
Enlace
The germination of quinua improves the content of polyphenols, flavonoids, amino acids, dietary fiber, vitamin E, antioxidants and other bioactive compounds, making this pseudocereal a nutritious and healthy source for the preparation of functional foods. The aim of this work was to assess the effect of the germination of quinua on the nutritional, biological and functional properties, in turn to be able to analyze the potential that this golden grain has in the food industry. For the systematic review, the databases (Scopus, Scielo and Science Direct) were used, following the PRISMA guideline and the PIO strategy (Population, Intervention, Outputs), which helped to formulate the search equations and to identify the most relevant articles of the last 5 years. The results of the bibliometric analysis showed that the germination of quinua improves the nutritional properties and the content...
2
artículo
Publicado 2024
Enlace
Enlace
The germination of quinua improves the content of polyphenols, flavonoids, amino acids, dietary fiber, vitamin E, antioxidants and other bioactive compounds, making this pseudocereal a nutritious and healthy source for the preparation of functional foods. The aim of this work was to assess the effect of the germination of quinua on the nutritional, biological and functional properties, in turn to be able to analyze the potential that this golden grain has in the food industry. For the systematic review, the databases (Scopus, Scielo and Science Direct) were used, following the PRISMA guideline and the PIO strategy (Population, Intervention, Outputs), which helped to formulate the search equations and to identify the most relevant articles of the last 5 years. The results of the bibliometric analysis showed that the germination of quinua improves the nutritional properties and the content...
3
artículo
Publicado 2016
Enlace
Enlace
Camu camu is the fruit that has the highest content of vitamin C, which is 100 times higher than the lemon. This tropical fruit is native to the Amazon region and it is mainly distributed in Bolivia, Brazil, Colombia, Ecuador, Peru and Venezuela. In its composition, it has different bioactive compounds such as carotenoids, antioxidants, vitamins and phenolic compounds such as anthocyanins and tannins that give it the characteristics of a functional food. It also has beneficial properties on the health of those who consume it, because it is considered a powerful antioxidant, anti-inflammatory and antimicrobial; it is also a great ally against cardiovascular diseases and for people suffering from obesity. Research shows a positive effect for the treatment of early stages of diabetes, as well as providing other benefits. This review work aimed to study the literature regarding camu-camu as ...
4
artículo
Publicado 2016
Enlace
Enlace
Camu camu is the fruit that has the highest content of vitamin C, which is 100 times higher than the lemon. This tropical fruit is native to the Amazon region and it is mainly distributed in Bolivia, Brazil, Colombia, Ecuador, Peru and Venezuela. In its composition, it has different bioactive compounds such as carotenoids, antioxidants, vitamins and phenolic compounds such as anthocyanins and tannins that give it the characteristics of a functional food. It also has beneficial properties on the health of those who consume it, because it is considered a powerful antioxidant, anti-inflammatory and antimicrobial; it is also a great ally against cardiovascular diseases and for people suffering from obesity. Research shows a positive effect for the treatment of early stages of diabetes, as well as providing other benefits. This review work aimed to study the literature regarding camu-camu as ...
5
artículo
Publicado 2014
Enlace
Enlace
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 ...
6
artículo
Publicado 2014
Enlace
Enlace
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 ...
7
artículo
Publicado 2021
Enlace
Enlace
Passion fruit peel is an agro-industrial waste that with added value can be used in the food industry. The purpose of this work was the physicochemical, functional and rheological characterization of passion fruit shell flour (HCMr). Physicochemical, functional and rheological analyzes were carried out. The humidity value of HCMr was 11.25%, this is within the requirements of Peruvian standards. Protein values (5.14%) are low compared to cerelae flours. The total dietary fiber value was 63.88%. The total values of polyphenols and antioxidant activity were 504.75 mg G.A.E./100g and 1520.49 µmol ET / 100g respectively. The water retention capacity value was 12.93 ml retained water / g. The rheological values were: 702 consistency farinographic units with 14.02% humidity. With these characteristics obtained, HCMr can be used as an ingredient or food substitute and thus obtain products with...
8
artículo
Publicado 2021
Enlace
Enlace
The Rietveld refinement method has taken high relevance since its creation. Nowadays, it is an useful tool in many fields of industry, materials science, and technology. For these reasons, it becomes a need for scientists and engineers whom pretend to use it for proper analysis of their materials. However, the initiation in the method can be slow, taking into account the accelerated rhythm of the research and economic demands. Thus, this work is an intend to fulfill this hole, providing the basic foundations and methodology of the Rietveld refinement in a brief way, this along with the results of its application in superconducting samples of Yttrium Barium Copper Oxide and magnesium diboride, and functional magnetic nanoadsorbents of maghemite and a multiphasic composite (iron oxide, hydroxyapatite and secondary phases). In the process, an in-detail protocol was designed and provided. It...
9
artículo
Publicado 2011
Enlace
Enlace
We thank Dr. Seppo Salminen and Dr. Heikki Kallio, Department of Biochemistry and Food Chemistry, University of Turku, Finland, for their critical reading and helpful comments on the manuscript. Financing from CONCYTEC (Concejo Nacional de Ciencia, Tecnologia e Innovacion Tecnologica, Peru) is gratefully acknowledged.
10
informe técnico
Publicado 2018
Enlace
Enlace
Las verduras, frutas, bacterias “ácidos láticas “juegan un papel importante en la dieta porque además de suministrar nutrientes, contienen sustancias no nutritivas, pero que son esenciales para nuestro organismo porque cumplen una función, ayudando a algunos órganos, que intervienen en el metabolismo, también denominados compuestos bioactivos, los cuales pueden tener efectos fisiológicos beneficiosos, al modular funciones corporales u orgánicas específicas. Muchos de ellos tienen potencialmente las posibilidades de contribuir a mejorar la salud de los individuos y quizás, de reducir el riesgo o retrasar el desarrollo de algunas enfermedades. Por tal razón, estos componentes las verduras, frutas, bacterias “ácido láctico” que los contienen se denominan también alimentos funcionales. Por lo anterior el objetivo del presente trabajo es contribuir en el consumo de verdu...
11
artículo
Publicado 2020
Enlace
Enlace
Lucuma is a superfruit of Andean origin, with ovoid shape, greenish yellow color, nice smell, and intense sweet taste. In recent years this superfruit has won great popularity in the international market, and its demand tends to increase exponentially in the future, due to its properties as a functional food for its bioactive components like β-carotens, niacin, phenolic components, phytosterols, among others that give this fruit beneficial properties for health, such as its anti-inflammatory action, antioxidant effect, antihypertensive action, antibacterial, energizing, healing, and its use as a natural sweetener. Currently, research is being carried out about its influence on metabolism, its antidiabetic, anti-cancer capacity and its use to prevent heart disease and counteract Alzheimer's. The properties of lucuma are still under study and greater benefits and applications are expect...
12
artículo
Publicado 2020
Enlace
Enlace
Lucuma is a superfruit of Andean origin, with ovoid shape, greenish yellow color, nice smell, and intense sweet taste. In recent years this superfruit has won great popularity in the international market, and its demand tends to increase exponentially in the future, due to its properties as a functional food for its bioactive components like β-carotens, niacin, phenolic components, phytosterols, among others that give this fruit beneficial properties for health, such as its anti-inflammatory action, antioxidant effect, antihypertensive action, antibacterial, energizing, healing, and its use as a natural sweetener. Currently, research is being carried out about its influence on metabolism, its antidiabetic, anti-cancer capacity and its use to prevent heart disease and counteract Alzheimer's. The properties of lucuma are still under study and greater benefits and applications are expect...
13
artículo
Publicado 2021
Enlace
Enlace
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
Enlace
Enlace
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 1968
Enlace
Enlace
The triiodothyronine uptake test, was performed on 44 patients suffering from a variety of thyroid diseases plus 11 pregnant women, using this hormone labeled with I-131 and ionic exchange resin. Among the 44 patients there were 20 with thyrotoxicosis, 10 hypothyroid, 8 with diffuse non-toxic goiter and 6 with other thyroid conditions with no evidence of thyroid disfunction. An averange of 48,9% uptake for the hyperthyroid, 22,2% for the hypothyroid an 23,3% for the pregnant women was found. This gave a very significant difference from the normal group that averaged 32% according to a previous report. There was no difference between the normal group and the other two groups having no functional disturbance. Our results agree with the findingsof the other investigators in other countries. We think that this is a useful test adding a new parameter for the study of thyroid function. It is n...
16
artículo
Publicado 2023
Enlace
Enlace
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...
17
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...
18
Publicado 2018
Enlace
Enlace
El objetivo de este trabajo de investigación fue los hidrocarburos aromáticos tienen importancia dentro de la industria, porque son la base de muchos productos o son esenciales para la fabricación de estos ' permiten que adquieran propiedades para su óptimo funcionamiento. Como se ha podido comprobar a través de la previa investigación, los hidrocarburos aromáticos se hallan en una serie de productos o plásticos, caucho, pinturas, colorantes, explosivos, pesticidas o detergentes, o perfumes, fármacos gasolina y aceites. La mayoría de hidrocarburos aromáticos son tóxicos, nocivos, fácilmente inflamables o requieren de un cuidado especial dentro de las industrias. Es por esto que en todos los casos de hidrocarburos desarrollados anteriormente se recomienda que se usen medidas estrictas de seguridad para manipularlos y almacenarlos. De lo contrario, pueden causar daños en...
19
artículo
The functional compounds present in food are essential to prevent certain types of cancer, so it is important to know how they vary in the food during storage. The study was conducted in the Puno region in 2019; the objective of the trial was to evaluate the behavior of functional compounds in two accessions of Isaño: Yana añu (purple-dark color) and Yellow pumpkin with purple eyes during storage at natural conditions 13 ºC and 65 % of relative humidity. The method used to determine the polyphenols was the one described by Folin-Ciocalteu; ABTS to determine the CAOX and visual titration with 2-6 Dichlorophenolindophenol to quantify the vitamin C content. The results show that the Yana añu accession has the highest polyphenol content and antioxidant capacity compared to the yellow pumpkin with purple eyes accession, being these values for polyphenols 24.90 and 15.89 mg AGE.g-1, which ...
20
artículo
Publicado 2025
Enlace
Enlace
Mineral composition modulates plant health, agro-morphological attributes, and functional quality in coffee, yet large-scale evaluations remain limited. In 150 Coffea arabica L. accessions, we quantified grain minerals (Ca, K, Mg, Na, P, Zn, Cu, Fe, Mn); resistance to coffee leaf miner (CLM), coffee berry borer (CBB), and coffee leaf rust (CLR); agro-morphological traits; bioactive compounds (phenolics, flavonoids, chlorogenic acid, trigonelline, caffeine); and antioxidant capacity (ABTS, DPPH, FRAP). Mn and Zn were associated with greater resistance to CBB and CLM, whereas P and Ca related with lower susceptibility to CLR; a P–Zn antagonism emerged as a critical nutritional axis. Phosphorus was linked to larger size and higher 100-bean mass; Ca and Mg to greater fruit number and fruit mass per plant; and Fe to improved filling and higher 100-bean mass in parchment coffee. For bioactiv...
