{"id":3194,"date":"2026-03-30T11:47:11","date_gmt":"2026-03-30T11:47:11","guid":{"rendered":"https:\/\/impress-he.eu\/?page_id=3194"},"modified":"2026-03-31T06:33:38","modified_gmt":"2026-03-31T06:33:38","slug":"ingredients","status":"publish","type":"page","link":"https:\/\/impress-he.eu\/es\/knowledge-base\/ingredients\/","title":{"rendered":"INGREDIENTES"},"content":{"rendered":"<div data-elementor-type=\"wp-page\" data-elementor-id=\"3194\" class=\"elementor elementor-3194\" data-elementor-post-type=\"page\">\n\t\t\t\t\t\t<section data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-section elementor-top-section elementor-element elementor-element-e93cbd3 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"e93cbd3\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t\t\t<div class=\"elementor-background-overlay\"><\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-02afc70\" data-id=\"02afc70\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-28784dd elementor-invisible elementor-widget elementor-widget-heading\" data-id=\"28784dd\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeInUp&quot;}\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h1 class=\"elementor-heading-title elementor-size-default\">INGREDIENTES<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-34de45c5 e-flex e-con-boxed e-con e-parent\" data-id=\"34de45c5\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-5d5a770b elementor-widget elementor-widget-text-editor\" data-id=\"5d5a770b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Los ingredientes son componentes especializados, que van desde productos b\u00e1sicos como la harina y el az\u00facar hasta enzimas y conservantes complejos, que definen la textura, la vida \u00fatil y el sabor de los alimentos y piensos. Sirven como puente entre los productos agr\u00edcolas brutos y los bienes de consumo terminados. En el mercado moderno, hay un gran impulso por los ingredientes de \u201cetiqueta limpia\u201d, ya que los consumidores exigen transparencia y alternativas naturales a los aditivos sint\u00e9ticos, lo que obliga a los fabricantes a repensar las formulaciones qu\u00edmicas tradicionales.<\/p><p>\u00a1Sum\u00e9rgete para saber m\u00e1s!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-e83e7bb e-flex e-con-boxed e-con e-parent\" data-id=\"e83e7bb\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-ada417f elementor-widget elementor-widget-embedpres_elementor\" data-id=\"ada417f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"embedpres_elementor.default\">\n\t\t\t\t<div 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id=\"ada417f\"\n\t\t\t\t\t\t\t\t\tclass=\"ep-embed-content-wraper\"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t>\n\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\n\t\t\t\n\t\t<\/div>\n\n\n\t\t\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-0eab5a0 e-flex e-con-boxed e-con e-parent\" data-id=\"0eab5a0\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-7f7035f elementor-widget elementor-widget-html\" data-id=\"7f7035f\" data-element_type=\"widget\" data-e-type=\"widget\" id=\"open-popup\" data-widget_type=\"html.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<style>\r\n  \/* Make it clear that rows are clickable *\/\r\n  .clickable-row { cursor: pointer; }\r\n  .clickable-row:hover { background-color: #035A7D; }\r\n<\/style>\r\n\r\n<table border=\"0\">\r\n  <thead>\r\n    <tr><th>T\u00edtulo de recurso de ense\u00f1anza en l\u00ednea<\/th>\r\n    <th>P\u00fablico objetivo clave<\/th>\r\n    <th>Tiempo de estudio<\/th>\r\n    <th>Dificultad<\/th><\/tr>\r\n  <\/thead>\r\n  <tbody>\r\n    <!-- Use data-url to store the target path -->\r\n    <tr class=\"clickable-row\" data-url=\"https:\/\/docs.google.com\/presentation\/d\/e\/2PACX-1vQ5hABnn8YQ3hKdxOaAAuw2Z5QVCQnQby82sRi-uU3QRtpB-xLIKFjnxZsDE3dF4Q\/pubembed?start=false&loop=false&delayms=3000\" onclick=\"updateIframe2(this)\">\r\n      <td>Evaluaci\u00f3n Energ\u00e9tica y Econ\u00f3mica del Procesamiento Co-Corriente de Cero Desechos de Pescado<\/td>\r\n      <td>Secundaria, Estudiantes de Licenciatura<\/td>\r\n      <td>35\u00a0minutos<\/td>\r\n      <td>Intermedio Alto<\/td>\r\n    <\/tr>\r\n    \r\n    <tr class=\"clickable-row\" data-url=\"https:\/\/docs.google.com\/presentation\/d\/e\/2PACX-1vRagrpGVUEctxZiBbOySscGTH-Wiefx13S15r192FlgzHZRq5RiJkFumkj4ilEhuw\/pubembed?start=false&loop=false&delayms=3000\" onclick=\"updateIframe2(this)\">\r\n      <td>Extracci\u00f3n de aceites saludables de v\u00edsceras de pescado por tecnolog\u00edas convencionales y avanzadas<\/td>\r\n      <td>Secundaria, Estudiantes de Licenciatura<\/td>\r\n      <td>15 minutos<\/td>\r\n      <td>Intermedio Alto<\/td>\r\n    <\/tr>\r\n    \r\n    <tr class=\"clickable-row\" data-url=\"https:\/\/docs.google.com\/presentation\/d\/e\/2PACX-1vSFFoTUr-1h7rsNPLha7I6zDYlSSRzVP9OOd3d5h3lLIbjYiomTq4oiBJziPOuN6w\/pubembed?start=false&loop=false&delayms=3000\" onclick=\"updateIframe2(this)\">\r\n      <td>De Residuos de Pescado a Valor: Una Visi\u00f3n General de la Recuperaci\u00f3n Sostenible de Omega-3 para Suplementos Alimenticios<\/td>\r\n      <td>Instituto, Licenciados en Educaci\u00f3n<\/td>\r\n      <td>60 minutos<\/td>\r\n      <td>Intermedio Alto<\/td>\r\n    <\/tr>\r\n    \r\n    <tr class=\"clickable-row\" data-url=\"https:\/\/docs.google.com\/presentation\/d\/e\/2PACX-1vS4i3QEDbOE-Qe9yT2ZL55QKXYXMkb4PxLGdC4H61mGjzkXqEXPW_Y0q0UevrdqKg\/pubembed?start=false&loop=false&delayms=3000\" onclick=\"updateIframe2(this)\">\r\n      <td>Producci\u00f3n de sustituto de grasa de leche humana por cepas de Yarrowia lipolytica modificadas gen\u00e9ticamente<\/td>\r\n      <td>Secundaria, Estudiantes de Licenciatura<\/td>\r\n      <td>30 minutos<\/td>\r\n      <td>Intermedio Alto<\/td>\r\n    <\/tr>\r\n    \r\n    <tr class=\"clickable-row\" data-url=\"https:\/\/docs.google.com\/presentation\/d\/e\/2PACX-1vRZ_ltF5dO46Ar3mmSo9DIHo88No3A8mWDWwdQ1fLu9wD03kJKApkWYGCKWe6CXwQ\/pubembed?start=false&loop=false&delayms=3000\" onclick=\"updateIframe2(this)\">\r\n      <td>Caracterizaci\u00f3n qu\u00edmica y fraccionamiento por disolvente del aceite de tilapia para su posible aplicaci\u00f3n como sustituto de la grasa de leche humana<\/td>\r\n      <td>Secundaria, Estudiantes de Licenciatura<\/td>\r\n      <td>40 minutos<\/td>\r\n      <td>Intermedio Alto<\/td>\r\n    <\/tr>\r\n    \r\n    <tr class=\"clickable-row\" data-url=\"https:\/\/docs.google.com\/presentation\/d\/e\/2PACX-1vS58rzgs-NaN-ldulfsAeCl--L32pcdz-EmPZ_Nuh9Cya9CooDEEXkyi9SPoKzZqg\/pubembed?start=false&loop=false&delayms=3000\" onclick=\"updateIframe2(this)\">\r\n      <td>Un estudio comparativo de sustitutos de grasa de leche humana a base de Rhodococcus opacus y productos comerciales a base de aceites vegetales<\/td>\r\n      <td>Secundaria, Estudiantes de Licenciatura<\/td>\r\n      <td>20 minutos<\/td>\r\n      <td>Intermedio Alto<\/td>\r\n    <\/tr>\r\n    \r\n    <tr class=\"clickable-row\" data-url=\"https:\/\/docs.google.com\/presentation\/d\/e\/2PACX-1vSArbsHUJN1gxAzYnFqjKH7PQ2KXZRRHHYEgblJ7tRrryBi10AW3Gz7iL40ZXaMmg\/pubembed?start=false&loop=false&delayms=3000\" onclick=\"updateIframe2(this)\">\r\n      <td>Subproductos de pescado: Una fuente de enzimas para generar hidrolizados bioactivos circulares<\/td>\r\n      <td>Instituto, Licenciados en Educaci\u00f3n<\/td>\r\n      <td>30 minutos<\/td>\r\n      <td>Intermedio Alto<\/td>\r\n    <\/tr>\r\n    \r\n    <tr class=\"clickable-row\" data-url=\"https:\/\/docs.google.com\/presentation\/d\/e\/2PACX-1vR0blFPrWx8HAo_jS6DXN4ocasdg9WzcoBCEmGrGelZegmIWyPRVsmZDRzp_Y-CZQ\/pubembed?start=false&loop=false&delayms=3000\" onclick=\"updateIframe2(this)\">\r\n      <td>Procesamiento de cero residuos de subproductos ricos en prote\u00ednas<\/td>\r\n      <td>Educadores de escuela primaria<\/td>\r\n      <td>30 minutos<\/td>\r\n      <td>Principiante<\/td>\r\n    <\/tr>\r\n    \r\n    <tr class=\"clickable-row\" data-url=\"https:\/\/docs.google.com\/presentation\/d\/e\/2PACX-1vT0TopQTHbpJUI1BUYbnMTQAIZ3Aiz3srl5dRM0InW-ciPCDXlzpneW0qSb3sTuVA\/pubembed?start=false&loop=false&delayms=3000\" onclick=\"updateIframe2(this)\">\r\n      <td>Desarrollo, caracterizaci\u00f3n y an\u00e1lisis de componentes principales de tortilla de harina de trigo refinada fortificada a base de espinas de pescado y sus atributos organol\u00e9pticos<\/td>\r\n      <td>Secundaria, Estudiantes de Licenciatura<\/td>\r\n      <td>30 minutos<\/td>\r\n      <td>Intermedio Alto<\/td>\r\n    <\/tr>\r\n    \r\n    <tr class=\"clickable-row\" data-url=\"https:\/\/docs.google.com\/presentation\/d\/e\/2PACX-1vRuHWkMllsveZ-A11Hlt30y2FNOgPZszsJ196qzA8QY1Pf5J-qGyrQxdc5JtUH_Hg\/pubembed?start=false&loop=false&delayms=3000\" onclick=\"updateIframe2(this)\">\r\n      <td>Nano Fibrillas de Quitina: Convirtiendo los Desechos de la Pesca en Productos<\/td>\r\n      <td>Secundaria, Estudiantes de Licenciatura<\/td>\r\n      <td>20 minutos<\/td>\r\n      <td>Intermedio Alto<\/td>\r\n    <\/tr>\r\n    \r\n    <tr class=\"clickable-row\" data-url=\"https:\/\/docs.google.com\/presentation\/d\/e\/2PACX-1vRBpIO4dc4cA3Spyk1X22TBjfrkY1arpePFAIP-JwnyHpWvAABXNvZDc09jKt6pBg\/pubembed?start=false&loop=false&delayms=3000\" onclick=\"updateIframe2(this)\">\r\n      <td>Integraci\u00f3n de gelatina y quitosano derivados de escamas de pescado de desecho en pel\u00edculas comestibles nanocompuestas para frutas perecederas<\/td>\r\n      <td>Instituto, Licenciados en Educaci\u00f3n<\/td>\r\n      <td>30 minutos<\/td>\r\n      <td>Intermedio Alto<\/td>\r\n    <\/tr>\r\n    \r\n    <tr class=\"clickable-row\" data-url=\"https:\/\/docs.google.com\/presentation\/d\/e\/2PACX-1vR0NmqVNW-DD6ZChYSFwG4Gr6VEOLkfUUJclE-UdyIWpK7ugvZs7-3SkfqV2WojHQ\/pubembed?start=false&loop=false&delayms=3000\" onclick=\"updateIframe2(this)\">\r\n      <td>Utilizaci\u00f3n de la Piel de Macabijo Hawaiano (Elops hawaiensis) como Materia Prima para Gelatina con Combinaci\u00f3n de Soluci\u00f3n de Inmersi\u00f3n<\/td>\r\n      <td>Instituto, Licenciados en Educaci\u00f3n<\/td>\r\n      <td>20 minutos<\/td>\r\n      <td>Intermedio Alto<\/td>\r\n    <\/tr>\r\n    \r\n    <tr class=\"clickable-row\" data-url=\"https:\/\/docs.google.com\/presentation\/d\/e\/2PACX-1vRWNvQOl_KO2-yj7DMy_bVpcE8HsH38QLkmI36N4SxESntvYRnYDeX4hZqIumZJGw\/pubembed?start=false&loop=false&delayms=3000\" onclick=\"updateIframe2(this)\">\r\n      <td>Desarrollo de un proceso eficaz para la utilizaci\u00f3n de col\u00e1geno a partir de desechos de ganado y pescado<\/td>\r\n      <td>Secundaria, Estudiantes de Licenciatura<\/td>\r\n      <td>25 minutos<\/td>\r\n      <td>Intermedio Alto<\/td>\r\n    <\/tr>\r\n    \r\n    <tr class=\"clickable-row\" data-url=\"https:\/\/docs.google.com\/presentation\/d\/e\/2PACX-1vTk0_ojYB0P6jt_owu_F7uQHE-uyVTYelksjih1WcNkxKBPDJf0hfMCKLMyaaaZjw\/pubembed?start=false&loop=false&delayms=3000\" onclick=\"updateIframe2(this)\">\r\n      <td>Fabricaci\u00f3n y caracterizaci\u00f3n de pel\u00edculas compuestas de nanopart\u00edculas ZIF-8 cargadas con gelatina\/alginato de sodio\/carvacrol derivadas de escamas de pescado de desecho con actividad antibacteriana sostenida para envasado activo de alimentos<\/td>\r\n      <td>Secundaria, Estudiantes de Licenciatura<\/td>\r\n      <td>30 minutos<\/td>\r\n      <td>Intermedio Alto<\/td>\r\n    <\/tr>\r\n    \r\n    <tr class=\"clickable-row\" data-url=\"https:\/\/docs.google.com\/presentation\/d\/e\/2PACX-1vQ2yssW_V6WplgxijcxKdVoyV89Xm0OLCIByH9J_7zf4hYIYzxF-bu9ozVLzRNiWw\/pubembed?start=false&loop=false&delayms=3000\" onclick=\"updateIframe2(this)\">\r\n      <td>Caracter\u00edsticas funcionales y nutricionales de prote\u00ednas y l\u00edpidos recuperados mediante procesamiento isoel\u00e9ctrico de subproductos de pescado y pescado de bajo valor<\/td>\r\n      <td>Secundaria, Estudiantes de Licenciatura<\/td>\r\n      <td>30 minutos<\/td>\r\n      <td>Intermedio Alto<\/td>\r\n    <\/tr>\r\n    \r\n    <tr class=\"clickable-row\" data-url=\"https:\/\/docs.google.com\/presentation\/d\/e\/2PACX-1vREWkJYdTvh4ldBHvwiUwPyRJh-tjnmzUpKNrumqX3noqf6wrE-MEY-da4BSbFlvw\/pubembed?start=false&loop=false&delayms=3000\" onclick=\"updateIframe2(this)\">\r\n      <td>Microorganismos como herramienta para la biorremediaci\u00f3n de residuos de pescado del medio ambiente y la producci\u00f3n de compuestos de valor a\u00f1adido<\/td>\r\n      <td>Secundaria, Estudiantes de Licenciatura<\/td>\r\n      <td>20 minutos<\/td>\r\n      <td>Intermedio Alto<\/td>\r\n    <\/tr>\r\n    \r\n    <tr class=\"clickable-row\" data-url=\"https:\/\/docs.google.com\/presentation\/d\/e\/2PACX-1vQbZ14TiOqVROTtTye3RfhgzA3DB7Oi5yVH-d0cFu3zE0NZ3qF4Ui91BZFsyz8cxg\/pubembed?start=false&loop=false&delayms=3000\" onclick=\"updateIframe2(this)\">\r\n      <td>Recuperaci\u00f3n de Residuos Cero para Compuestos Bioactivos de Subproductos de Bagre (Pangasius hypophthalmus) Utilizando un M\u00e9todo Enzim\u00e1tico<\/td>\r\n      <td>Instituto, Licenciados en Educaci\u00f3n<\/td>\r\n      <td>30 minutos<\/td>\r\n      <td>Intermedio Alto<\/td>\r\n    <\/tr>\r\n    \r\n    <tr class=\"clickable-row\" data-url=\"https:\/\/docs.google.com\/presentation\/d\/e\/2PACX-1vQUNw5cJivebxXmBZtLsM70Q5MV5zWmtZGcex28wcpLCJXOMRF7OFUaYW2GXVSZvw\/pubembed?start=false&loop=false&delayms=3000\" onclick=\"updateIframe2(this)\">\r\n      <td>Composici\u00f3n de \u00e1cidos grasos y an\u00e1lisis nutricional del aceite de pescado crudo residual obtenido mediante m\u00e9todos de extracci\u00f3n m\u00e1s suaves optimizados<\/td>\r\n      <td>Instituto, Licenciados en Educaci\u00f3n<\/td>\r\n      <td>45 minutos<\/td>\r\n      <td>Intermedio Alto<\/td>\r\n    <\/tr>\r\n    \r\n  <\/tbody>\r\n<\/table>\r\n\r\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-81daf6e e-flex e-con-boxed e-con e-parent\" data-id=\"81daf6e\" 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preservatives, that define the texture, shelf-life, and flavor of both food and feed. They serve as the bridge between raw agricultural outputs and finished consumer goods. 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