A5049604117- Obesity, Physical Activity, Diet
- Essential Oils and Antimicrobial Activity
- Meat and Animal Product Quality
- Nanocomposite Films for Food Packaging
- Animal Nutrition and Physiology
- Food and Agricultural Sciences
- Microencapsulation and Drying Processes
- Protein Hydrolysis and Bioactive Peptides
- Potato Plant Research
- Proteins in Food Systems
- COVID-19 and Mental Health
- COVID-19 Pandemic Impacts
- Agricultural and Food Production Studies
- Polysaccharides Composition and Applications
- Eating Disorders and Behaviors
- Moringa oleifera research and applications
- Edible Oils Quality and Analysis
- Plant and soil sciences
- Phytochemicals and Antioxidant Activities
- Health and Lifestyle Studies
Auburn University
2024
University of Cartagena
2017-2024
Confinement due to the COVID-19 pandemic can influence dietary profiles, especially those of adolescents, who are highly susceptible acquiring bad eating habits. Adolescents’ poor habits increase their subsequent risk degenerative diseases such as obesity, diabetes, cardiovascular pathologies, etc. Our aim was study nutritional modifications during confinement in adolescents aged 10 19 years, compare them with usual diet and guidelines, identify variables that may have influenced changes....
Aim: to describe physical activity and ultra-processed foods consumption, their changes sociodemographic predictors among adolescents from countries in Europe (Italy Spain) Latin America (Brazil, Chile, Colombia) during the SARS-CoV-2-pandemic period. Methods: Cross-sectional study via web survey. International Physical Activity Questionnaire (IPAQ) weekly food consumption data were used. To compare frequencies of status with variables, a multinomial logistic multiple regression for habitual...
This study aimed to evaluate the effect of adding sesame protein isolate (Sesamum indicum L.) on bromatological, microbiological, sensory, and textural properties a Frankfurt-type sausage. Sesame (SPI) was obtained by isoelectric precipitation. Four percentages SPI were used in sausage samples: 0% (SS0), 2% (SS2), 4% (SS4) 6% (SS6). The proximate composition sausages determined. Microbiological, sensory (preference), (TPA) also studied. results indicated that content 88.02%. Regarding...
In Colombia, there is a long tradition of using bijao (
El objetivo de esta investigación fue evaluar la vida útil una pasta ajonjolà azucarada con incorporación plasma sanguÃneo bovino. Se realizaron pruebas aceleradas ayuda del factor Q10 y empleando el Ãndice peróxidos como indicador deterioro. Para ello se evaluaron dos formulaciones diferentes contenidos (70% 80%), almÃbar (29% 19%) mismo contenido en (1%). Ambas almacenaron a 15 °C, 25 °C 35 ºC durante 80 dÃas. tres muestreos para cada temperatura los resultados obtenidos...
The aim of this study was to evaluate the rheological properties a paste formulated with sesame (Sesamum indicum L.), syrup and bovine blood plasma.An experimental design under multifactorial structure 2×2×4 middle fraction rule out effects similar treatment used.Factors (with their respective levels) were: content (80 % 70 %), (20 30 %) plasma (0.75 %, 1.00 1.25 1.50 %).A total 8 formulations three replicates for each were done.A pseudoplastic behavior all studied samples observed, typical...
Trends in healthy foods have influenced the meat sector general, so producers are catering to these needs using functional ingredients complement benefits of animal protein. This study evaluates effect incorporating lyophilized porcine plasma and Zaragoza bean (Phaseolus vulgaris) flour on quality frankfurter-type sausages at different concentrations. A 2x2 factorial design was used, where independent variables were content amount flour. Acceptability, proximal composition, texture, cooking...