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Nutrition and Food Technology Group
AccionesResearch group
Spanish
Nutrition and Food Technology Group
Academic Unit: Faculty of Pharmaceutical and Food Sciences
OECD
Discipline
Engineering and technology
Subdiscipline
Other engineering and technologies
Strategic Focus
To contribute to the knowledge and use of musical heritage from a perspective of social development and cultural exchange. To characterize the Indo and Afro music of Colombia; to analyze dynamics of cultural change of mestizo, urban and rural music expressions of the country; to analyze local musical cultural industries; to build educational dynamics while contributing to the development of regional music; to develop scientific-technical methods and tools for managing regional music archives and explore interactions between Colombian regional music and dances.
Research Areas and Topics
- Post-harvest.
- Use of agroindustrial byproducts.
- Food biotechnology.
- Food composition.
- Product design and food conservation technology.
- Enzymatic hydrolysis.
Sustainable Development Goals (SDGs)
Group Coordinator
Jose Edgar Zapata Montoya, Ph.D.
Ph.D. in Biotechnology.
Universidad de Granada, Spain.
Group Coordinator Email
Scientific Cooperation
Collaborative Relationships
- Reaction and Process Engineering Laboratory — LRGP, University of Lorraine (France).
- Food Bioscience Group, Institute of Food Science — CIAL (Spain).
- Department of Agriculture, Food, and Nutritional Science, University of Alberta (Canada).
- Protein Laboratory, Center for Research and Development in Food Cryotechnology —CIDCA (Argentina).
- Instituto Clodomiro Picado, Universidad de Costa Rica.
- Bionutest Group, Universidad de Valencia.
- National Center for Biotechnology, Systems Biotechnology Group (Spain).
- Institute of Food Science, Technology, and Nutrition — ICTAN (Spain).
Notable Projects
- Integrated model for revaluation of residues from fish and bird industries based on an agri-environmental focus.
- Development of substitute mixtures of sodium chloride that maintain technological properties and a salty taste with low sodium content.
- Production of an antioxidant of natural origin through enzymatic hydrolysis of bovine blood plasma proteins.
- Alternative use and development of byproducts of waste from fish production in the Department of Antioquia.
Main Research Results
- Obtaining of antioxidant peptide from bovine plasma Hydrolysates and effect of the degree of hydrolysis on Antioxidant capacity. ISSN 1665-2738
- Effects of Hydrolysis and Digestion in Vitro on the Activity of Bovine Plasma Hydrolysates as Inhibitors of the Angiotensin I Converting Enzyme. DOI: https://doi.org/10.1590/S1516-89132014005000004
- In-vitro antioxidant capacity and cytoprotective/cytotoxic effects upon Caco-2 cells of red tilapia (Oreochromis spp.) viscera hydrolysates. DOI: https://doi.org/10.1016/j.foodres.2019.02.029
Research Portafolio
- Laboratory analyses.
- Product development.
- Stability studies.
- Nutritional table.
- Everything related to food.
More Information
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AccionesUniversidad de Antioquia | Vigilada Mineducación | Acreditación institucional hasta el 2033 | NIT 890980040-8
Recepción de correspondencia: calle 70 No. 52 - 21 | Apartado Aéreo 1226 | Dirección: calle 67 No. 53 - 108 | Horario de atención
Conmutador: [57 + 604] 219 8332 | Línea gratuita de atención al ciudadano: 018000 416384 | Fax: [57 + 604] 263 8282
Peticiones, quejas, reclamos, sugerencias, denuncias, consultas y felicitaciones
Política de tratamiento de datos personales
Medellín - Colombia | Todos los Derechos Reservados © 2020
Recepción de correspondencia: calle 70 No. 52 - 21 | Apartado Aéreo 1226 | Dirección: calle 67 No. 53 - 108 | Horario de atención
Conmutador: [57 + 604] 219 8332 | Línea gratuita de atención al ciudadano: 018000 416384 | Fax: [57 + 604] 263 8282
Peticiones, quejas, reclamos, sugerencias, denuncias, consultas y felicitaciones
Política de tratamiento de datos personales
Medellín - Colombia | Todos los Derechos Reservados © 2020