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para nutritional » para nutrition (Expander búsqueda), barra nutricional (Expander búsqueda), carga nutricional (Expander búsqueda)
1
artículo
Publicado 2025
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La rizósfera es el hábitat de las raíces. Así, se espera que las propiedades del suelo rizosférico estén más estrechamente relacionadas con la producción de plantas. En última instancia, el uso sostenible de recursos naturales, el suministro alimenticio para la sociedad y la ecología de la superficie terrestre son afectados. Esta hipótesis ha sido principalmente evaluada con propiedades individuales de combinaciones suelo-elemento-planta específicas, pero no globalmente. El objetivo de esta investigación fue determinar si las propiedades químicas del suelo rizosférico estaban mas íntimamente asociadas con el crecimiento y nutrición mineral de plantas que aquellas del suelo no rizosférico. Para ello, se compararon relaciones lineales entre variables de suelo y planta para ambos tipos de suelo. Muestras de los 2 tipos de suelo se tomaron en un campo de maíz (Zea mays L.)...
2
artículo
Publicado 2024
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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 2024
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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...
4
artículo
Publicado 2017
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The maximum chemical and functional conservation of the yacón by the organic sterilization system, was achieved by applying a load of 4 kg / pouch, 1 min. process time and temperature 100 °C saturated steam injection. Under these conditions, was obtained 2,4 % (db) protein and 52 % (db) of fructooligosaccharides. Regarding the microbial load, 60,59 % (10 CFU / g), 65,76 % (20 CFU / g) and 0 % (<10 CFU / g) for aerobes, molds, and yeasts, respectively decreased; pathogenic behavior was very similar to that of the raw material: E. coli <3 CFU / g, absence of Salmonella (25 g) and <3 CFU / g for total coliforms, whose samples were able to adjust to the demands of the health standard Peruvian and international standards; which showed that applying the OSS technology is accomplished to preserve the nutritional and functional quality of yacon.
5
artículo
Publicado 2025
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The siglalon is considered a fruit of Colombo-Ecuadorian origin. Its geographical distribution in Ecuador is in the provinces of Azuay, Loja, Cañar, and El Oro. According to the taxonomic classification, the genus Vasconcellea comprises twenty-one species. The application of the Vasconcellea stipulata fruit in the field of bread-making stems from the limited knowledge about siglalon and its use in gastronomy, as its consumption is low in mountainous areas and their surroundings. This culinary proposal is the application of siglalon in baking to take advantage of its nutritional properties. The organoleptic characteristics of this fruit are a great contribution to baked goods. In the methodology, three experiments were established in four preparations, of which the pastry cream was the highest-rated product, with 85 % acceptance. The organoleptic properties of the preparations, such as a...
6
artículo
Publicado 2025
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The siglalon is considered a fruit of Colombo-Ecuadorian origin. Its geographical distribution in Ecuador is in the provinces of Azuay, Loja, Cañar, and El Oro. According to the taxonomic classification, the genus Vasconcellea comprises twenty-one species. The application of the Vasconcellea stipulata fruit in the field of bread-making stems from the limited knowledge about siglalon and its use in gastronomy, as its consumption is low in mountainous areas and their surroundings. This culinary proposal is the application of siglalon in baking to take advantage of its nutritional properties. The organoleptic characteristics of this fruit are a great contribution to baked goods. In the methodology, three experiments were established in four preparations, of which the pastry cream was the highest-rated product, with 85 % acceptance. The organoleptic properties of the preparations, such as a...
7
artículo
Publicado 2016
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The research aimed to apply the system of organic sterilization (OSS) in maca, determining the process parameters: time and temperature steam injection saturated reduce the count of aerobic microorganisms, molds, yeasts, E. coli, Salmonella and coliform total, and evaluating the influence of process in total glucosinolate content. The maximum microbial decontamination of maca was achieved by applying a load of 5 kg/pouch for 6 min. With a temperature of 100 °C saturated steam injection. Under these conditions, the reduction of the microbial load was 99,9 % (< 10 UFC/g), 50% (< 10 UFC/g) and 93,3% (< 10 UFC/g) for aerobic, molds, and yeasts, respectively; pathogen behavior was very similar to that of the raw material: E. coli < 3 UFC/g, absence of salmonella (25 g) and < 3 UFC/g for total coliforms. Glucosinolate content was maintained during the process in 1,5 μmol/g, wh...
8
artículo
Publicado 2016
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The research aimed to apply the system of organic sterilization (OSS) in maca, determining the process parameters: time and temperature steam injection saturated reduce the count of aerobic microorganisms, molds, yeasts, E. coli, Salmonella and coliform total, and evaluating the influence of process in total glucosinolate content. The maximum microbial decontamination of maca was achieved by applying a load of 5 kg/pouch for 6 min. With a temperature of 100 °C saturated steam injection. Under these conditions, the reduction of the microbial load was 99,9 % (< 10 UFC/g), 50% (< 10 UFC/g) and 93,3% (< 10 UFC/g) for aerobic, molds, and yeasts, respectively; pathogen behavior was very similar to that of the raw material: E. coli < 3 UFC/g, absence of salmonella (25 g) and < 3 UFC/g for total coliforms. Glucosinolate content was maintained during the process in 1,5 μmol/g, wh...
9
artículo
Publicado 2025
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The dry forests of northern Peru are home to extensive populations of algarrobo (Neltuma spp.). Its fruit serves as feed for goats and is used in various agro-industrial products. However, the nutritional quality can be influenced by the physicochemical properties of the soil and vegetation coverage. The objective of this study was to understand and predict the concentration of protein and ether extracts of carob and evaluate its relationship with soil properties and vegetation indices. Principal component analysis (PCA) and correlation analyses were conducted. The prediction of protein and ether extract was carried out using the Eureqa-Formulize software 1.24.0. In the PCA, protein showed a positive relationship with ash and ether extract but a negative relationship with moisture. Likewise, moderate correlations were observed between protein and ash content (0.51). Protein also showed p...
10
artículo
Publicado 2018
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The authors are grateful to the: • São Paulo Research Foundation (FAPESP, Brazil) for funding the projects n 2016/10732-7 and 2016/18052-5; • National Council for Scientific and Technological Development (CNPq, Brazil) for funding the project n 401004/2014-7 and the productivity grant of P.E.D. Augusto (306557/2017-7); • Coordination for the Improvement of Higher Education Personnel (CAPES, Brazil) for the APS Alexandre Ph.D scholarship and her sandwich staying at the Universidade Católica Portuguesa (88881.132287/2016-01); • Cienciactiva from the “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica” (CONCYTEC, Peru) for the AC Miano Ph.D. scholarship (Contract 272-2015-FONDECYT); • Fundação para a Ciência e a Tecnologia (FCT, Portugal), for the JF Fundo (SFRH/BPD/109519/2015), FA Miller (SFRH/ BPD/65041/2009) and TRS Brandão (SFRH/BPD/101179/2014) Pos...
11
artículo
Publicado 2019
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Dietary fiber consists of a set of elements with different characteristics that provide several physical and chemical properties that determine clear physiological effects. Its consumption provides health benefits; however, it is below the recommended level both in Peru and many countries worldwide. This situation brings an opportunity for the Peruvian food industry to develop mass consumption products with high fiber content.
12
artículo
Publicado 2019
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Dietary fiber consists of a set of elements with different characteristics that provide several physical and chemical properties that determine clear physiological effects. Its consumption provides health benefits; however, it is below the recommended level both in Peru and many countries worldwide. This situation brings an opportunity for the Peruvian food industry to develop mass consumption products with high fiber content.
13
artículo
Publicado 2022
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At present, numerous methodologies have been developed to obtain the maximum use of fish proteins, to satisfy human nutritional demand, this use has been made both from whole fish and from its residues or by-products (liver, head, skin, gonads, skeleton, and viscera) which represent up to 60% of the whole fish. Whole fish and by-products can potentially be used as sources of essential amino acids, collagen, gelatin, polyunsaturated lipids, and enzymes. Using enzymatic technology, protein hydrolysates have been obtained with ample potential for their application as ingredients in the development and production of fortified foods, due to their functional properties (antihypertensive, antioxidant, antimicrobial and immunomodulatory), which can reduce the risk of cancer, aging, diabetes, and cardiovascular diseases. In addition, these hydrolysates have important techno-functional properties ...
14
artículo
Publicado 2018
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Objective: To evaluate the validity and reliability of an instrument adapted from the SERVPERF scale for measure the level of satisfaction of patients with respect to the Nutrition Service during their hospitalization in a Health Institution in Lima, Peru. Methods: Cross-sectional, descriptive study with analytical components of validation of the SERVPERF questionnaire adapted for hospitalized patients receiving the Nutrition Service. A pilot test was carried out with subsequent analysis of psychometric properties of validity and reliability by means of exploratory factorial analysis of main components and calculation of Cronbach's alpha. Results: A sample of 100 patients, seen at the Good Hope Clinic, was reported from January to May of the year 2018. The Kaiser-Meyer Olkin adequacy test was 0.778 and the Barlett's sphericity test was 607.4 ( p <0.000). The cumulative varia...
15
artículo
Publicado 2025
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The purpose of this study was to translate the Bedtime Procrastination Scale (BPS) into Spanish and to evaluate its psychometric properties. A sample of 419 students from three Peruvian universities participated in the study. Confirmatory factor analysis was conducted to evaluate the original model of the scale, which initially showed poor fit indices. Improved fit indices were obtained after removing reverse-scored item, χ²(5) = 9.240, CFI = .998, RMSEA = .045, TLI = .997, and SRMR = .013. The internal consistency of the scale, examined using the omega coefficient, was found to be satisfactory (ω = .86). Moreover, measurement invariance analysis supported gender invariance, indicating that the scale functions equivalently across male and female participants. Additionally, convergent validity was assessed by examining the correlations between the BPS and insomnia, as measured by the A...
16
artículo
Publicado 2024
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The study focuses on the use of husks of plant origin for the production of silage for livestock. Four vegetable peels stand out: cassava, potato, passion fruit, and banana, each with beneficial properties for fattening and optimal growth of animals. Traditional silage methods, which involve machinery and emit polluting gases, contrast with the proposal to use domestic plant waste, thus reducing the carbon footprint. In addition to improving livestock food security, this approach provides additional income to households, enhancing quality of life. The study collected vegetable peels and established four treatments (T1, T2, T3, and T4). Physicochemical parameters were measured throughout the ensiling process, demonstrating that lactic acid was produced in all treatments since the initial pH 6.5 decreased to 5.5 in the first week and 4.5 in the second week. Likewise, it was shown that trea...
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
artículo
Publicado 2022
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Currently there is a trend towards the consumption of foods that provide health benefits, as is the case of palm fruits that are of great importance as a food source and for their medicinal use. In the present study the nutritional value and antioxidant activity of ungurahui (Oenocarpus bataua), sinamillo (Oenocarpus mapora), asaí (Euterpe oleracea) and huasaí (Euterpe precatoria), palm fruits native to the Peruvian Amazon were evaluated. The proximal composition and physicochemical properties were analyzed by official methods, the micro and macro nutrients by atomic absorption spectroscopy and the composition of fatty acids by gas chromatography. The evaluation of the antioxidant activity was carried out using the DPPH and ABTS methods. The four fruits have a good content of proteins and carbohydrates, as well as a high content of K, Cu and Mn. The oils extracted from the fruits have ...
19
artículo
Currently there is a great demand for food products containing functional properties and/or bioactive compounds. One of the fruits that has been widely studied is the murta (Ugni molinae), which appears to contain various beneficial health properties. This review compiles scientific information on the functional and beneficial properties of murta for human health, such as the main components associated with anti-inflammatory activity, antimicrobial activity, antioxidant activity, nutritional composition, other uses of murta, economic aspects, and current and future challenges of murta, all based on updated scientific work.
20
artículo
Currently there is a great demand for food products containing functional properties and/or bioactive compounds. One of the fruits that has been widely studied is the murta (Ugni molinae), which appears to contain various beneficial health properties. This review compiles scientific information on the functional and beneficial properties of murta for human health, such as the main components associated with anti-inflammatory activity, antimicrobial activity, antioxidant activity, nutritional composition, other uses of murta, economic aspects, and current and future challenges of murta, all based on updated scientific work.
