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Eating habits and physical activity before and during the health emergency due to COVID-19 in Quito – Ecuador
ArticleAbstract: COVID-19 has managed to paralyze the world for months, this paralysis has caused great changes in thPalabras claves:CHANGES, diet, Exercise, Pandemic, NutritionAutores:Caicedo-Jaramillo C.F., García-Ulloa M., Juan Dueñas-Ricaurte, Roberto Ordoñez-AraqueFuentes:scopusEating habits and physical activity of the students of the Universidad Iberoamericana del Ecuador (UNIB.E)
ArticleAbstract: Introduction: Eating habits and physical activity are fundamental factors that influence society's hPalabras claves:diet, Nutrition sciences, obesityAutores:GÁLVEZ M.G., JARAMILLO C.C., Roberto Ordoñez Araque, Roberto Ordoñez-AraqueFuentes:scopusEdible Insects for Humans and Animals: Nutritional Composition and an Option for Mitigating Environmental Damage
ReviewAbstract: Every day, there is an increase in environmental damage on the planet regarding human action. One ofPalabras claves:Edible insects, food safety, food securityAutores:Luis A. Ramos-Guerrero, Quishpillo-Miranda N., Roberto Ordoñez-AraqueFuentes:scopusEdible insects: A food alternative for the sustainable development of the planet
ReviewAbstract: Currently, the livestock industry occupies a large percentage of the planet's ice-free surface. In aPalabras claves:Alternative, entomophagy, Feeding, FutureAutores:Egas-Montenegro E., Roberto Ordoñez-AraqueFuentes:scopusDiscovering the dietary practices of pre-Hispanic Quito-Ecuador: Consumption of ancient starchy foods during distinct chronological periods (3500 – 750 cal BP)
ArticleAbstract: Food, as a central component of everyday life, is a key aspect of identity and development for all sPalabras claves:Ancient starch, diet, Early agriculture, Paleobotany, Plant microremains, South America, vegetation dynamicsAutores:Andrés Mosquera, Eric Dyrdahl, Jenny Ruales, Juliana Criollo-Feijóo, Luis A. Ramos-Guerrero, Martha Romero-Bastidas, Montalvo-Puente C., Paul Vargas Jentzsch, Roberto Ordoñez-AraqueFuentes:scopusFatty Acids and Starch Identification within Minute Archaeological Fragments: Qualitative Investigation for Assessing Feasibility
ArticleAbstract: Within the realm of archaeology, the analysis of biomolecules assumes significant importance in elucPalabras claves:Archeology, Biomolecules, Chemistry, Culture, FOOD, macronutrientsAutores:Camila Fuentes-Gualotuña, Jenny Ruales, Luis A. Ramos-Guerrero, Martha Romero-Bastidas, Nicolás Rodríguez-Herrera, Paul Vargas Jentzsch, Roberto Ordoñez-Araque, Rubén Vallejo-HolguínFuentes:scopusEvidence of eared doves consumption and the potential toxic exposure during the Regional Development period in Quito-Ecuador
ArticleAbstract: Throughout history, food has played a fundamental role in the development of societies. An understanPalabras claves:Diet in the Andes, Food with contaminants, Pre-hispanic diet of Quito, Volcanic eruptionsAutores:Andrés Mosquera, Jenny Ruales, Jose Luis Rivera-Parra, José Luis Román Carrión, Luis A. Ramos-Guerrero, Martha Romero-Bastidas, Montalvo-Puente C., Paul Vargas Jentzsch, Roberto Ordoñez-Araque, Romero-Bastidas M.E.Fuentes:googlescopusChanges in the psysical-chemical composition, total polyphenols and antioxidant activity of fresh celery (Apium graveolens l.) dehydrated by hot air and by lyophilization
ArticleAbstract: The food industry aims at offering food that provides not only nutritional but also functional propePalabras claves:Bioactive compounds, Gallic acid, Preservation method, Trolox equivalentsAutores:Narváez-Aldáz C., Roberto Ordoñez-AraqueFuentes:scopusAnalysis of chontacuro (Rhynchophorus palmarum L.) protein and fat content and incorporation into traditional Ecuadorian dishes
ArticleAbstract: Edible insects are increasingly consumed in many parts of the world, because of their nutritional coPalabras claves:Edible insects, entomophagy, Future, nutrition, Typical ecuadorian dishesAutores:Cajas-Lopez K., Roberto Ordoñez-AraqueFuentes:scopusAncestral fermented indigenous beverages from south america made from cassava (Manihot esculenta)
ArticleAbstract: Fermented indigenous foods are of global interest, in the case of South America, fermented beveragesPalabras claves:Alcoholic fermentation, cassava, Food anthropology, Lactic fermentationAutores:Arias-Palma G., Chacón Mayorga G.A., Roberto Ordoñez-Araque, Sandoval-Cañas G.J.Fuentes:scopus