Browsing by Author "Di Fabio, Amanda"

Now showing items 21-23 of 23

    • Uso de fisioterapia combinada con geles y extractos a base de lignanos de jarilla y capsaicina aplicado en dolor articular 

      Amoroso, Rodrigo; Navarta, P.; Di Fabio, Amanda; Petrone, Juan (2015)
      La presente investigación, basándose en las características desinflamatoria y analgésica de la jarilla y la capsaicina respectivamente, realizará extractos para aplicarlos sobre la zona del dolor a través de iontoforesis. La facultad de Farmacia y Bioquímica es la encargada de recolectar las especies de Larrea divaricata, Larrea nitida y Larrea cuneifolia, con la finalidad de realizar extracciones de lignanos destinados a la formulación de geles. También reproducirá la genética del Capsicum chacoense Hun (denominado vulgarmente “arivivi”) para la formulación de extractos. La facultad de ...

    • Variation of the Nutritional Composition of Quinoa According to the Processing Used 

      Mezzatesta, Pablo; Farah, Silvia; Di Fabio, Amanda; Raimondo, Emilia (Consejo Editorial Proceedings, 2020-08-04)
      Quinoa is consumed as a seed, flour, expanded, sprout (germinated) and activated (hydrated). The objective of this work was to determine the nutritional composition of the different preparations. The same batch of quinoa seeds was processed as flour, expanded, hydrated and germinated. It showed that there is a statistically significant difference of nutrients between all groups. For proteins, it varies from 12.78 ± 0.02 g/100 g in whole seed to 5.25 ± 0.01 g/100 g in the hydrated seed. In total fats, it varies from 7.80 ± 0.02 g/100 g in flour to 0.72 ± 0.01 g/100 g in sprouts. For fiber, the ...

    • Variation of the nutritional composition of quinoa according to the processing used 

      Mezzatesta, Pablo; Farah, Silvia; Di Fabio, Amanda; Raimondo, Emilia (, 2020)
      In Mendoza, Argentina, quinoa is grown with a very good yield, and its consumption is becoming widespread. It is consumed as a seed, flour, expanded, sprout (germinated) and activated (hydrated). The popular belief is that all these forms have the same nutritional contribution. Taking into account this belief, the objective of this work was to determine the nutritional composition of the different preparations. The same batch of quinoa seeds was processed as flour, expanded, hydrated and sprout. It was analyzed by triplicate, applying conventional laboratory techniques. For the statistical ...