{"id":1839,"date":"2021-02-27T21:25:03","date_gmt":"2021-02-27T21:25:03","guid":{"rendered":"https:\/\/inte.pucp.edu.pe\/?post_type=proy-invest&#038;p=1839"},"modified":"2021-05-06T20:23:42","modified_gmt":"2021-05-07T01:23:42","slug":"optimizacion-del-contenido-de-macamidas-y-otros-compuestos-bioactivos-de-la-maca-durante-su-proceso-productivo-industrial","status":"publish","type":"proy-invest","link":"https:\/\/inte.pucp.edu.pe\/en\/investigacion\/proyecto-de-investigacion\/optimizacion-del-contenido-de-macamidas-y-otros-compuestos-bioactivos-de-la-maca-durante-su-proceso-productivo-industrial\/","title":{"rendered":"Maca amide content and other bioactive maca compound optimization during its industrial production process"},"template":"","estado":[3],"class_list":["post-1839","proy-invest","type-proy-invest","status-publish","hentry","estado-concluded"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Maca amide content and other bioactive maca compound optimization during its industrial production process  - Instituto de la Naturaleza, Tierra y Energ\u00eda (INTE-PUCP)<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/inte.pucp.edu.pe\/en\/investigacion\/proyecto-de-investigacion\/optimizacion-del-contenido-de-macamidas-y-otros-compuestos-bioactivos-de-la-maca-durante-su-proceso-productivo-industrial\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Maca amide content and other bioactive maca compound optimization during its industrial production process  - Instituto de la Naturaleza, Tierra y Energ\u00eda (INTE-PUCP)\" \/>\n<meta property=\"og:description\" content=\"About the project Currently, commercial maca supply presents the consumer with a variety of products made through very different processes and with no defined information on composition, potency and effects. Additionally, there is lack of knowledge on bioactive principles generated during its industrial transformation. The project sought to explore mechanisms that allow for generating a [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/inte.pucp.edu.pe\/en\/investigacion\/proyecto-de-investigacion\/optimizacion-del-contenido-de-macamidas-y-otros-compuestos-bioactivos-de-la-maca-durante-su-proceso-productivo-industrial\/\" \/>\n<meta property=\"og:site_name\" content=\"Instituto de la Naturaleza, Tierra y Energ\u00eda (INTE-PUCP)\" \/>\n<meta property=\"article:modified_time\" content=\"2021-05-07T01:23:42+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/inte.pucp.edu.pe\/en\/investigacion\/proyecto-de-investigacion\/optimizacion-del-contenido-de-macamidas-y-otros-compuestos-bioactivos-de-la-maca-durante-su-proceso-productivo-industrial\/\",\"url\":\"https:\/\/inte.pucp.edu.pe\/en\/investigacion\/proyecto-de-investigacion\/optimizacion-del-contenido-de-macamidas-y-otros-compuestos-bioactivos-de-la-maca-durante-su-proceso-productivo-industrial\/\",\"name\":\"Maca amide content and other bioactive maca compound optimization during its industrial production process  - Instituto de la Naturaleza, Tierra y Energ\u00eda (INTE-PUCP)\",\"isPartOf\":{\"@id\":\"https:\/\/inte.pucp.edu.pe\/en\/#website\"},\"datePublished\":\"2021-02-27T21:25:03+00:00\",\"dateModified\":\"2021-05-07T01:23:42+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/inte.pucp.edu.pe\/en\/investigacion\/proyecto-de-investigacion\/optimizacion-del-contenido-de-macamidas-y-otros-compuestos-bioactivos-de-la-maca-durante-su-proceso-productivo-industrial\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[[\"https:\/\/inte.pucp.edu.pe\/en\/investigacion\/proyecto-de-investigacion\/optimizacion-del-contenido-de-macamidas-y-otros-compuestos-bioactivos-de-la-maca-durante-su-proceso-productivo-industrial\/\"]]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/inte.pucp.edu.pe\/en\/investigacion\/proyecto-de-investigacion\/optimizacion-del-contenido-de-macamidas-y-otros-compuestos-bioactivos-de-la-maca-durante-su-proceso-productivo-industrial\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Portada\",\"item\":\"https:\/\/inte.pucp.edu.pe\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Optimizaci\u00f3n del contenido de macamidas y otros compuestos bioactivos de la maca durante su proceso productivo industrial\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/inte.pucp.edu.pe\/en\/#website\",\"url\":\"https:\/\/inte.pucp.edu.pe\/en\/\",\"name\":\"Instituto de la Naturaleza, Tierra y Energ\u00eda (INTE-PUCP)\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\/\/inte.pucp.edu.pe\/en\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/inte.pucp.edu.pe\/en\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/inte.pucp.edu.pe\/en\/#organization\",\"name\":\"Instituto de la Naturaleza, Tierra y Energ\u00eda (INTE-PUCP)\",\"url\":\"https:\/\/inte.pucp.edu.pe\/en\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/inte.pucp.edu.pe\/en\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/inte.pucp.edu.pe\/wp-content\/uploads\/2023\/02\/13-Conferencia-LCA-Foods-085-1-scaled.jpg\",\"contentUrl\":\"https:\/\/inte.pucp.edu.pe\/wp-content\/uploads\/2023\/02\/13-Conferencia-LCA-Foods-085-1-scaled.jpg\",\"width\":2560,\"height\":1707,\"caption\":\"Instituto de la Naturaleza, Tierra y Energ\u00eda (INTE-PUCP)\"},\"image\":{\"@id\":\"https:\/\/inte.pucp.edu.pe\/en\/#\/schema\/logo\/image\/\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Maca amide content and other bioactive maca compound optimization during its industrial production process  - Instituto de la Naturaleza, Tierra y Energ\u00eda (INTE-PUCP)","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/inte.pucp.edu.pe\/en\/investigacion\/proyecto-de-investigacion\/optimizacion-del-contenido-de-macamidas-y-otros-compuestos-bioactivos-de-la-maca-durante-su-proceso-productivo-industrial\/","og_locale":"en_US","og_type":"article","og_title":"Maca amide content and other bioactive maca compound optimization during its industrial production process  - Instituto de la Naturaleza, Tierra y Energ\u00eda (INTE-PUCP)","og_description":"About the project Currently, commercial maca supply presents the consumer with a variety of products made through very different processes and with no defined information on composition, potency and effects. Additionally, there is lack of knowledge on bioactive principles generated during its industrial transformation. The project sought to explore mechanisms that allow for generating a [&hellip;]","og_url":"https:\/\/inte.pucp.edu.pe\/en\/investigacion\/proyecto-de-investigacion\/optimizacion-del-contenido-de-macamidas-y-otros-compuestos-bioactivos-de-la-maca-durante-su-proceso-productivo-industrial\/","og_site_name":"Instituto de la Naturaleza, Tierra y Energ\u00eda (INTE-PUCP)","article_modified_time":"2021-05-07T01:23:42+00:00","twitter_card":"summary_large_image","twitter_misc":{"Est. reading time":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/inte.pucp.edu.pe\/en\/investigacion\/proyecto-de-investigacion\/optimizacion-del-contenido-de-macamidas-y-otros-compuestos-bioactivos-de-la-maca-durante-su-proceso-productivo-industrial\/","url":"https:\/\/inte.pucp.edu.pe\/en\/investigacion\/proyecto-de-investigacion\/optimizacion-del-contenido-de-macamidas-y-otros-compuestos-bioactivos-de-la-maca-durante-su-proceso-productivo-industrial\/","name":"Maca amide content and other bioactive maca compound optimization during its industrial production process  - Instituto de la Naturaleza, Tierra y Energ\u00eda (INTE-PUCP)","isPartOf":{"@id":"https:\/\/inte.pucp.edu.pe\/en\/#website"},"datePublished":"2021-02-27T21:25:03+00:00","dateModified":"2021-05-07T01:23:42+00:00","breadcrumb":{"@id":"https:\/\/inte.pucp.edu.pe\/en\/investigacion\/proyecto-de-investigacion\/optimizacion-del-contenido-de-macamidas-y-otros-compuestos-bioactivos-de-la-maca-durante-su-proceso-productivo-industrial\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":[["https:\/\/inte.pucp.edu.pe\/en\/investigacion\/proyecto-de-investigacion\/optimizacion-del-contenido-de-macamidas-y-otros-compuestos-bioactivos-de-la-maca-durante-su-proceso-productivo-industrial\/"]]}]},{"@type":"BreadcrumbList","@id":"https:\/\/inte.pucp.edu.pe\/en\/investigacion\/proyecto-de-investigacion\/optimizacion-del-contenido-de-macamidas-y-otros-compuestos-bioactivos-de-la-maca-durante-su-proceso-productivo-industrial\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Portada","item":"https:\/\/inte.pucp.edu.pe\/en\/"},{"@type":"ListItem","position":2,"name":"Optimizaci\u00f3n del contenido de macamidas y otros compuestos bioactivos de la maca durante su proceso productivo industrial"}]},{"@type":"WebSite","@id":"https:\/\/inte.pucp.edu.pe\/en\/#website","url":"https:\/\/inte.pucp.edu.pe\/en\/","name":"Instituto de la Naturaleza, Tierra y Energ\u00eda (INTE-PUCP)","description":"","publisher":{"@id":"https:\/\/inte.pucp.edu.pe\/en\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/inte.pucp.edu.pe\/en\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/inte.pucp.edu.pe\/en\/#organization","name":"Instituto de la Naturaleza, Tierra y Energ\u00eda (INTE-PUCP)","url":"https:\/\/inte.pucp.edu.pe\/en\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/inte.pucp.edu.pe\/en\/#\/schema\/logo\/image\/","url":"https:\/\/inte.pucp.edu.pe\/wp-content\/uploads\/2023\/02\/13-Conferencia-LCA-Foods-085-1-scaled.jpg","contentUrl":"https:\/\/inte.pucp.edu.pe\/wp-content\/uploads\/2023\/02\/13-Conferencia-LCA-Foods-085-1-scaled.jpg","width":2560,"height":1707,"caption":"Instituto de la Naturaleza, Tierra y Energ\u00eda (INTE-PUCP)"},"image":{"@id":"https:\/\/inte.pucp.edu.pe\/en\/#\/schema\/logo\/image\/"}}]}},"_links":{"self":[{"href":"https:\/\/inte.pucp.edu.pe\/en\/wp-json\/wp\/v2\/proy-invest\/1839","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/inte.pucp.edu.pe\/en\/wp-json\/wp\/v2\/proy-invest"}],"about":[{"href":"https:\/\/inte.pucp.edu.pe\/en\/wp-json\/wp\/v2\/types\/proy-invest"}],"wp:attachment":[{"href":"https:\/\/inte.pucp.edu.pe\/en\/wp-json\/wp\/v2\/media?parent=1839"}],"wp:term":[{"taxonomy":"estado","embeddable":true,"href":"https:\/\/inte.pucp.edu.pe\/en\/wp-json\/wp\/v2\/estado?post=1839"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}