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Hamburguesas con mejor perfil nutricional.
(Comité editorial Actualización en Nutrición, 2020-04)
La quinua tiene un buen rendimiento de cultivo en la provincia de Mendoza. Posee un elevado porcentaje de proteínas (de 16 a 23 g/%), de 4 a 9% de grasas poliinsaturadas y un importante aporte de fibras. El objetivo fue ...
Variation of the Nutritional Composition of Quinoa According to the Processing Used
(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 ...
Development of Jams with Ancestral Seed Aggregates
(Comite editorial Biology and Life Science Forum, 2022-02-15)
Small-scale food producers have been negatively impacted by the present pandemic and have been forced to use innovations with low-risk products as a means to increase sales. The object
was to determine variations in the ...
Preparation of Fresh Noodles with Chia and Amaranth
(Comite editorial Biology and Life Science Forum, 2022-10-19)
Current nutritional recommendations lead to reformulate traditional products, such as fresh noodles, in order to improve the nutrients, they provide. The objective of this work was to determine the variation of the nutritional ...
