RESUMEN Los alimentos de origen marino se caracterizan en general por su alto contenido en ácidos eicosapentaenoico (EPA) y docosahexaenoico (DHA), dos ácidos grasos poliinsaturados de la familia n-3 con funciones esenciales en el organismo humano. En Chile, las conservas de pescado, entre ellas el at�...
ABSTRACT Greek yogurt (GY) has gained popularity in recent years for its marked texture, taste, and nutritional characteristics compared to traditional yogurt (TY). The objective of this work was to analyze the physicochemical, sensory, and lipid profile of GY and TY with blueberry flavor, both manufactu...
Polyunsaturated fatty acids (PUFA) are susceptible to enzymatic and non-enzymatic oxidation, leading to the production of secondary compounds that present different physiological effects. Among the PUFA, the products formed from Omega 6 (n-6 FA) and Omega 3 (n-3 FA) fatty acids oxidation can modulate inf...
In dairy cattle, supplementation with polyunsaturated fatty acids (PUFAs) is considered to be an important tool to decrease the negative energy balance of periparturient dairy cows and improve the reproductive and immune systems. The most common PUFAs added to ruminant diets are omega 3 (n-3 PUFA) as lin...
ABSTRACT The need to obtain nutritious foods from new sources and lower waste in industry has created a high interest in studying different parts of plants or foods that today are considered waste, but could be considered by-products with high nutritional value with potential use in human diets. Pumpkin ...
