Autores

Mostrando ítems 1-3 de 3

Calcium-induced skim milk gels with addition of caseinglycomacropeptide: A multipurpose matrix for the formulation of semisolid dairy products

Acosta, Nadia Belen; Mengatto, Luciano Nicolás; Manzo, Ricardo Martín; Costabel, Luciana Maria; Olivares, María Laura (Wiley, 2025-09)

Background: Calcium-induced milk gels are excellent matrices for formulating calcium-fortified semisolid foods. The optimisation of these gels to enhance their technological and bioactive properties is of interest to both ...
Increase of milk heat stability by addition of casein glycomacropeptide

Acosta, Nadia Belen; Costabel, Luciana Maria; Campos, Sonia; Cuatrin, Alejandra; Olivares, Maria Laura (Elsevier, 2023-04)

The effect of caseinglycomacropeptide (CMP) addition on the heat stability and physicochemical characteristics of milk was studied. The heat coagulation time (HCT) of milk samples with different CMP concentrations added ...
Milk fortified with calcium: Changes in the physicochemical and rheological characteristics that affect the stability

Acosta, Nadia Belen; Sihufe, Guillermo Adrián; Meza, Bárbara Erica; Marino, Fernanda; Costabel, Luciana Maria; Zorrilla, Susana E.; Olivares, María Laura (Elsevier, 2020-09)

The objective of this work was to analyze the changes in the physicochemical and rheological characteristics of milk fortified with different calcium salts. Reconstituted milk samples using skim milk powder with different ...