{"id":737,"date":"2018-08-07T11:09:22","date_gmt":"2018-08-07T09:09:22","guid":{"rendered":"https:\/\/www.emagister.com.co\/blog\/?p=737"},"modified":"2018-08-07T11:58:17","modified_gmt":"2018-08-07T09:58:17","slug":"helado-resistente-al-clima-con-nanofibra-de-banano","status":"publish","type":"post","link":"https:\/\/www.emagister.com.co\/blog\/helado-resistente-al-clima-con-nanofibra-de-banano\/","title":{"rendered":"Helado resistente al clima con nanofibra de banano"},"content":{"rendered":"<p style=\"text-align: justify;\">Ya es posible que un helado no se derrita en un tiempo prolongado gracias a un desarrollo en nanotecnolog\u00eda realizado por investigadores de la Facultad de <a href=\"https:\/\/www.emagister.com.co\/ingenieria-agroindustrial-cursos-2781392.htm\">Ingenier\u00eda Agroindustrial<\/a> de la UPB en alianza con la Universidad de Guelph en Ontario, Canad\u00e1.<\/p>\n<p style=\"text-align: justify;\"><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-739 aligncenter\" src=\"https:\/\/www.emagister.com.co\/blog\/wp-content\/uploads\/2018\/08\/Imagen-2-300x200.png\" alt=\"\" width=\"315\" height=\"210\" srcset=\"https:\/\/www.emagister.com.co\/blog\/wp-content\/uploads\/2018\/08\/Imagen-2-300x200.png 300w, https:\/\/www.emagister.com.co\/blog\/wp-content\/uploads\/2018\/08\/Imagen-2-462x308.png 462w, https:\/\/www.emagister.com.co\/blog\/wp-content\/uploads\/2018\/08\/Imagen-2.png 886w\" sizes=\"auto, (max-width: 315px) 100vw, 315px\" \/><\/p>\n<p style=\"text-align: justify;\">Del raquis o v\u00e1stago de la planta del banano investigadores de la <a href=\"https:\/\/www.emagister.com.co\/universidad-pontificia-bolivariana-cursos-65316-centrodetalles.htm\" target=\"_blank\" rel=\"noopener\">UPB<\/a> obtienen las nanofibras de celulosa que posteriormente vierten a una mezcla est\u00e1ndar para obtener el helado que tarda m\u00e1s en derretirse, comparado con el tradicional. Cabe resaltar que desarrollos como este, basado en trabajos previos en Jap\u00f3n, de una patente de nanofibras de celulosa provenientes de la madera, como muchos otros en nanotecnolog\u00eda, dan cabida a explorar nuevas formas de aprovechar el potencial de los alimentos, permitiendo opciones de alta calidad y seguras para su consumo.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ya es posible que un helado no se derrita en un tiempo prolongado gracias a un desarrollo en nanotecnolog\u00eda realizado por investigadores de la Facultad de Ingenier\u00eda Agroindustrial de la UPB en alianza con la Universidad de Guelph en Ontario, Canad\u00e1. Del raquis o v\u00e1stago de la planta del banano investigadores de la UPB obtienen [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":738,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2,259],"tags":[8,13,168,215,220,248,286,287],"class_list":["post-737","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias-centros-educativos","category-carreras-universitarias-y-carreras-tecnicas","tag-noticias-de-centros-educativos","tag-noticias-de-centros-de-formacion","tag-investigacion-y-desarrollo","tag-ingenieria","tag-investigacion","tag-tipos-de-alimentos","tag-nanotecnologia","tag-agroindustrial"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Helado resistente al clima con nanofibra de banano - Blog Emagister Colombia<\/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:\/\/www.emagister.com.co\/blog\/helado-resistente-al-clima-con-nanofibra-de-banano\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Helado resistente al clima con nanofibra de banano - Blog Emagister Colombia\" \/>\n<meta property=\"og:description\" content=\"Ya es posible que un helado no se derrita en un tiempo prolongado gracias a un desarrollo en nanotecnolog\u00eda realizado por investigadores de la Facultad de Ingenier\u00eda Agroindustrial de la UPB en alianza con la Universidad de Guelph en Ontario, Canad\u00e1. 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