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Please use this identifier to cite or link to this item:
https://hdl.handle.net/20.500.11839/6445
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Malagón Micán, Martha Lucía | - |
dc.contributor.author | Canaria Pérez, Johanna Catalina | - |
dc.contributor.author | Ruiz Cubillos, Cindy Tatiana | - |
dc.date.accessioned | 2018-04-23T23:53:42Z | - |
dc.date.available | 2018-04-23T23:53:42Z | - |
dc.date.issued | 2017-11-16 | - |
dc.identifier.citation | APA 6th - Malagón Micán, M. L., Canaria Pérez, J. C. y Ruiz Cubillos, C. T. (2017) Posibilidad de inserción de microalgas en el sector cárnico. Semilleros: Formación Investigativa. 3(1), 119-126 Retrieved from http://hdl.handle.net/20.500.11839/6445 | - |
dc.identifier.issn | 26195267 | - |
dc.identifier.uri | http://hdl.handle.net/20.500.11839/6445 | - |
dc.description | Microalgae are considered a food of high nutritional value because they provide vitamins (A, B, C, E and K), minerals, essential amino acids, polysaccharides and lipids (omega-3 and omega-6), which complement the essential foods in the daily diet. The following article presents two aspects, the first is the inclusion of microalgae to add nutritional value and the second is related to the replacement of the meat product, which has the potential to generate bioactive compounds of protected nature. Among the varieties of microalgae that exist, Chlorella and Spirulina are the best known for the production of an industrial culture, whose easy acquisition has become one of the main productive and industrial advantages. | es_CO |
dc.description.abstract | Las microalgas son un alimento con un alto valor nutricional, puesto que aportan vitaminas (A, B, C, E y K), minerales, aminoácidos esenciales, polisacáridos y lípidos (omega-3 y omega-6), así como complementan alimentos indispensables de la dieta diaria. Este artículo analiza el uso y producción de las microalgas como complemento nutricional y como sustituto de la carne animal, en la medida en que pueden generar compuestos bioactivos de naturaleza proteica. Entre las variedades de microalgas, las especies de los géneros Chlorella y Spirulina son las más usadas para la producción de cultivos industriales, ya que su fácil adquisición genera ventajas productivas e industriales. | es_CO |
dc.language.iso | es | es_CO |
dc.publisher | Ediciones Universidad de América | es_CO |
dc.rights | Atribución – No comercial | es_CO |
dc.subject | Microalgas | es_CO |
dc.subject | Carne | es_CO |
dc.subject | Proteínas | es_CO |
dc.subject | Nutrición | es_CO |
dc.subject | Microalgae | es_CO |
dc.subject | Meat | es_CO |
dc.subject | Proteins | es_CO |
dc.subject | Nutrition | es_CO |
dc.title | Posibilidad de inserción de microalgas en el sector cárnico | es_CO |
dc.title.alternative | Possibility of insertion of microalgae in the meat sector | es_CO |
dc.type | Article | es_CO |
Appears in Collections: | Artículos de Revistas Institucionales - Ingeniería Química Artículos de Revistas Institucionales - Semillero BIOTECFUA B. Año 2017 Vol.3 No.1 |
Files in This Item:
File | Description | Size | Format | |
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COL0046961-2017-1-IQ.pdf | 194.42 kB | Adobe PDF | View/Open |