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Mostrando ítems 1-3 de 3

    • A contribution of beef to human health : a review of the role of the animal production systems 

      Pighin, Darí­o Gabriel; Pordomingo, Anibal; Pazos, Adriana Alejandra; Grigioni, Gabriela Maria; Godoy, Maria Fernanda; Paschetta, Fernanda; Chamorro, Verónica Celeste; Cunzolo, Sebastián Abel; Messina, Valeria (2016)
      Meat and meat products constitute important source of protein, fat, and several functional compounds. Although beef consumption may implicate possible negative impacts on human health, its consumption can also contribute ...

    • Evaluation of different bovine muscles to be applied in freeze-drying for instant meal. Study of physicochemical and senescence parameters 

      Messina, Valeria Marisa; Sancho, Ana Maria; Grigioni, Gabriela Maria; Fillipini, S.; Pazos, Adriana Alejandra; Paschetta, Fernanda; Chamorro, Verónica Celeste; Walsoe, Noemi Elizabeth (2015-04)
      The aim of the present research was to evaluate bovine muscles to be subjected to freeze-drying for an instant meal. Physicochemical and senescence parameters were evaluated. The experimental part was divided into two ...

    • Odour Profile of Beef Using an Electronic Nose Based on MOS-Sensor 

      Grigioni, Gabriela Maria; Paschetta, Fernanda; Soteras, Trinidad; Messina, Valeria Marisa (2013-02)
      The development of the aroma and flavour of cooked meat is a very complex process in which different components react to produce chemical intermediates or final flavour volatiles compounds. The aim of the present research ...