A5002242510- Fermentation and Sensory Analysis
- E-Learning and Knowledge Management
- Educational Innovations and Technology
- Science, Technology, and Education in Latin America
- Educational Research and Science Teaching
- Educational Technology in Learning
- Probiotics and Fermented Foods
- Meat and Animal Product Quality
- Essential Oils and Antimicrobial Activity
- Mycotoxins in Agriculture and Food
- Viral gastroenteritis research and epidemiology
- Bee Products Chemical Analysis
- Advanced Cellulose Research Studies
- Literary and Cultural Studies
- Phytochemicals and Antioxidant Activities
- Higher Education Teaching and Evaluation
- Municipal Solid Waste Management
- Microbial Metabolites in Food Biotechnology
- Bacteriophages and microbial interactions
- Enzyme Production and Characterization
- Agricultural and Food Production Studies
- Biochemical and biochemical processes
- Bioeconomy and Sustainability Development
- Food, Nutrition, and Cultural Practices
- Horticultural and Viticultural Research
Instituto de Agroquímica y Tecnología de Alimentos
2023-2024
Universidad Nacional de La Plata
2013-2023
Consejo Nacional de Investigaciones Científicas y Técnicas
2021-2023
Centro de Investigación y Desarrollo
2023
Centro Científico Tecnológico - La Plata
2019
Massive amounts of plastic and biomass waste is mismanaged worldwide, causing detrimental consequences to the human health environment. In fact, disposal residues through landfill without further...
Various surveys carried out by the government and scientific projects on availability of direct indirect waste biomass in South America have reported that Brazil Colombia produce 97% total region, directly obtained from their extensive plantations sugarcane. In addition, Argentina generates 45% biomass, followed Brazil, Peru, Chile Paraguay. The major source those residues comprises sub-products wood (43%) alimentary industries (20% sugarcane 11% tea). Meaningful quantities agricultural...
The increasing demand for more flavored and complex beers encourages the investigation of novel non-conventional yeasts with ability to provide a combination bioflavoring low ethanol yields. present study identified 22 isolated from different brewing sources, including fermentation by-products known as yeast sludges, characterized selection strains find suitable aforementioned aims. HPLC GC-FID analysis its products were performed. most promising results obtained Pichia kudriavzevii MBELGA61...
Previous investigations proved the potential of Saccharomyces cerevisiae MBELGA62 and Pichia kudriavzevii MBELGA61 as suitable biocontrolling agents against Aspergillus sp. through production soluble volatile bioactive antifungal compounds. The present study delves into those finding by means identification compounds produced brewer's strains that demonstrated fungistatic fungicidal effects flavus A. parasiticus when cultured in wort agar plates. Traditional yeasts such S. pastorianus...
In developing countries, bacterial acute gastroenteritis continues to be an important cause of morbidity and mortality among young children. Salmonellosis constitutes a major infectious enteritis worldwide, most them associated the consumption contaminated food products. Traditionally, Salmonella has been classified in serovars based on varieties O H surface antigens. present work we generated characterized panel anti-flagellin monoclonal antibodies (MAbs) order select useful for detecting...
<p>El aprendizaje de la Química durante el primer año universidad presenta dificultades propias diciplina asociadas a lo abstracto algunos contenidos y los diferentes niveles representación necesarios para su abordaje. Además dimensión disciplinar, ingresantes tienen que habitar una institución se les con reglas ordenes simbólicos están habituados demanda más autonomía responsabilidad. Estas características redundan en un importante grado deserción gran porcentaje alumnos no logra...
El presente trabajo relata la experiencia de elaboración e implementación un recurso didáctico complementario al experimental compuesto por video capítulos en los cuales se presentan elementos protección personal y normas básicas seguridad, manipulación lavado del material laboratorio las operaciones experimentales fundamentales realizadas Química, tales como preparación una solución, dilución soluciones titulación. Este audiovisual, diseñado realizado docentes universitarias/os cursos...
Contamination by Aspergillus sp. and the accumulation of its mycotoxins in food beverages have a high impact on human health safety. This investigation inquires ability brewer's yeasts discarded after fermentation (brewing residue, BFR) to synthesize bioactive compounds biocontrol BFRs Saccharomyces cerevisiae MBELGA62 Pichia kudriavzevii MBELGA61 proved bacteriostatic properties be efficient fungal growth reduction, decreasing rate flavus parasiticus up 37.8% 42.5%, respectively. Fungal...
The increasing demand for more flavored and complex beers encourage the investigation of novel non-conventional yeasts with ability to provide a combination bioflavoring low ethanol yields. present study identified 22 isolated from different brewing sources, including fermentation by-products known as yeast sludges, characterized selection strains find suitable aforementioned aims. HPLC GC-FID analysis its products were performed. most promising results obtained Pichia kudriavzevii MBELGA61...
Reconociendo la importancia de los aportes Extensión a formación profesionales comprometidos con su rol social y potencial para otorgar significatividad contenidos disciplinares del currículum las carreras grado, trayendo un contexto que les dé sentido habilite representación, el presente artículo aborda reflexiones acerca necesidad construir nuevos lazos entre propuestas desarrollada en Facultad Ciencias Exactas enseñanza. En este marco, se da cuenta posicionamientos docentes sustentaron...