We celebrate a new achievement at ICYTAC. Romina Lancetti obtained her PhD in Biological Sciences. Her work, entitled ‘PREBIOTIC AND ANTIOXIDANT PROPERTIES OF YACON (Smallanthus sonchifolius). EFFECT ON THE INTESTINAL MICROBIOME’ represents a valuable contribution to the scientific research carried…
Purple maize ‘Moragro’: An ancestral treasure for health
This recently published study focused on analysing the purple maize ‘Moragro’ to understand its health properties. The Moragro variety is among the maize breeding plans at the School of Agricultural Sciences of the National University of Cordoba. During the research,…
New research article: Whole Flour of Purple Maize as a Functional Ingredient of Gluten-Free Bread: Effect of In Vitro Digestion on Starch and Bioaccessibility of Bioactive Compounds
This paper presents the results of a study on gluten-free breads enriched with purple maize flour. Specifically, gluten-free bread with 34% purple maize flour has been shown to have similar technological properties to white maize bread, but with a higher…
New research article: Effect of chemical, thermal, and enzymatic processing of wheat bran on the solubilization, technological and biological properties of non-starch polysaccharides
This study carried out jointly between the School of Pharmaceutical Sciences of the University of Sao Paulo (USP) and ICYTAC, represents a great example of international collaboration, whereby a graduate student from the USP attended the UNC, and an ICYTAC…