{"version":"1.0","provider_name":"Observatorio Tecnol\u00f3gico de Hidalgo","provider_url":"https:\/\/otech.uaeh.edu.mx\/noti","author_name":"admin","author_url":"https:\/\/otech.uaeh.edu.mx\/noti\/author\/admin\/","title":"Empanizador saludable con ahuautle, nopal y amaranto - Observatorio Tecnol\u00f3gico de Hidalgo","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"1C3934JcYk\"><a href=\"https:\/\/otech.uaeh.edu.mx\/noti\/ciencia\/empanizador-saludable-con-ahuautle-nopal-y-amaranto\/\">Empanizador saludable con ahuautle, nopal y amaranto<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/otech.uaeh.edu.mx\/noti\/ciencia\/empanizador-saludable-con-ahuautle-nopal-y-amaranto\/embed\/#?secret=1C3934JcYk\" width=\"600\" height=\"338\" title=\"&#8220;Empanizador saludable con ahuautle, nopal y amaranto&#8221; &#8212; Observatorio Tecnol\u00f3gico de Hidalgo\" data-secret=\"1C3934JcYk\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n<\/script>\n","thumbnail_url":"https:\/\/otech.uaeh.edu.mx\/noti\/wp-content\/uploads\/2018\/07\/Notic.4-7.jpg","thumbnail_width":600,"thumbnail_height":350,"description":"Con la finalidad de promover el consumo de alimentos de origen mexicano, el estudiante de ingenier\u00eda agroindustrial de la Universidad Aut\u00f3noma de Quer\u00e9taro (UAQ), campus Amazcala, Santiago Primero Hern\u00e1ndez, desarroll\u00f3 Empanisano, producto empanizador elaborado con ahuautle \u2014huevo de la chinche de agua llamada axay\u00e1catl\u2014, nopal (Opuntia ficus-indica) y amaranto (Amaranthus). Primero Hern\u00e1ndez explic\u00f3 que el [&hellip;]"}