Biology and Life Sciences Forum, Volume 25, 2023

Sustainable corn starch nanoparticles were prepared using media milling to stabilize omega-3-rich Pickering emulsions based on chia oil. The milling conditions were as follows: 24 h (milling time), 0.4–0.6 mm (bead diameter), 1600 rpm (impeller...

Adequate intake of mineral nutrients and amino acids is essential for nutrition in the Western diet, where deficiencies of minerals such as Zn, Fe, and good quality proteins are highly prevalent in vulnerable populations in Latin America and the Cari...

Knowledge of the physicochemical characteristics of organic moringa leaves, such as the color, the moisture control and water activity (aw) for biological control, as its basic composition, provides valuable starting data for its improvement and qual...

Currently, the antioxidants (AOs) used in foods are mainly synthetic, often questioned on health grounds. So, the need for innocuous natural AOs has increased in last years. The peanut skin (PS) is an industrial by-product of low added value, but ric...

Globally, 1 in 2 people want to consume more plant-based foods, so developing nutritionally balanced foods for this area is a response to a growing need of the population. The objective was to develop snack alternatives with amaranth, quinoa and chia...

In submitting conference proceedings to the Biology and Life Sciences Forum, the volume editors of the proceedings certify to the publisher that all papers published in this volume have been subjected to peer review administered by the volume editors...

The V International Conference la ValSe-Food and VIII Symposium Chia-Link: Feeding Biodiversity and Mitigating the Effects of Climate Change: the Role of Ancestral Crops in Creating Healthy Food is organized by the International la ValSe-Food (Iberoa...

Dietary fibre intake has beneficial effects on immunonutritional health and prevents the development of chronic non-communicable diseases such as obesity and diabetes, cardiovascular disease, and cancer. Currently, dietary fibre consumption worldwide...

For centuries, quinoa cultivation was centered only in the Andean countries, and recently it has spread to all regions of the world. Although the number of exporting countries has increased, Bolivia and Peru remain the world’s leading producers...

The jumbo squid fishery in Peru is the second most important after the anchovy fishery. During its manufacturing process, only 50% to 60% of the total jumbo squid is used, thereby, the residues could be used to develop functional foods. Cañihu...

Currently, there is an increase in diabetes cases and people sensitive to gluten. However, there are few foods in commerce with good quality and that serve to appease, in synergy, these diseases. The aim of this work was to evaluate a low-glucose glu...

Chia oil is a source of α-linolenic (omega-3) fatty acid, which is known to promote human health but is highly prone to oxidation. Amylose (a polymer of α-1,4 D-glucose units) can molecularly encapsulate hydrophobic molecules, forming inc...

Quinoa (Chenopodium quinoa) is an important pseudocereal for its high nutritional value, versatility in cooking, gluten-free nature, and potential contribution to food security and sustainable agriculture. The aim of this work was to evaluate the eff...

The trend in protein consumption is towards plant-based foods, for this reason a powdered beverage with a balanced profile of essential amino acids was developed, combining two different sources of protein, cushuro (Nostoc commune) and quinoa (Chenop...

The industrial selection process of bean (Phaseolus vulgaris L.) produced in Northwest Argentina (NOA) region produces 7000 tons/year of by-products integrated from broken, bruised, and reduced-sized seeds. This investigation aimed to study the possi...

The pre-treatment of seeds prior to processing is gaining attention as alternative ways of modifying properties of foods. In this work, the extrusion and germination of quinoa seeds were evaluated for their effect on protein profile, alcalase hydroly...

Climate change requires a transition to crops that need less water and are more tolerant of high temperatures. In this regard, the adaptation of Moringa oleifera to the Spanish Mediterranean Basin offers the sustainable alternative production of a pl...

The fruit of Sarcomphalus mistol (Griseb.) is from the Great American Chaco, an important wild food resource. However, its composition and potential uses are unknown to a large part of the population. In this work, two mistol and peanuts-based produc...

Andean maize is produced in the Argentine Northwest and can be used in gluten-free bread formulations. Water has an important role in the technological properties of flour and consequently in gluten-free bread quality. Processing whole-grain flour is...

Wet milling is a fractionation process widely used in the corn industry, which allows the separation of its main chemical components (starch, proteins, fiber and lipids) with high efficiency and purity compared to dry milling. The first stage of this...