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Incorporación de hidrolizado de pulmón bovino, como aditivo antioxidante, en hamburguesas de pollo.
Martinez, Fernanda Gabriela; Ambrosi, Vanina; Szerman, Natalia (Asociación Argentina de Tecnólogos Alimentarios - AATA, 2024-03)Today, consumers prefer foods with clean labeling, that is, that do not contain additives, or if they do, that they are of natural origin. This has caused the food industry to gradually replace artificial antioxidants with ... -
Listeria Inactivation by the Combination of High Hydrostatic Pressure and Lactocin AL705 on Cured-Cooked Pork Loin Slices
Dallagnol, Andrea Micaela; Barrio, Yanina Ximena; Cap, Mariana; Szerman, Natalia; Castellano, Patricia Haydee; Vaudagna, Sergio Ramon; Vignolo, Graciela Margarita (Springer, 2017-10)The effect of the bacteriocin lactocin AL705 in combination with high hydrostatic pressure (HHP) on the inactivation of Listeria innocua 7, a nonpathogenic indicator for Listeria monocytogenes, deliberately inoculated (ca. ... -
Obtención de hidrolizados a partir de librillo bovino utilizando Alcalasa 2.4L y estudio de su capacidad antioxidante
Lapolla Cabero, Francisco D.; Martinez, Fernanda Gabriela; Guidi, Silvina Mabel; Ormando, Paula; Szerman, Natalia (Asociación Argentina de Tecnólogos Alimentarios, 2023-10)During the slaughter stage, the meat sector produces a large amount of byproducts. Around 65% of the animal's weight corresponds to byproducts and/or coproducts, including tendons, internal organs, blood, skin, and contents ... -
Obtención de péptidos con actividad antihipertensiva in vitro a partir de un subproducto bovino.
Chamorro, Verónica Celeste; Martinez, Fernanda Gabriela; Pazos, Adriana Alejandra; Szerman, Natalia; Ambrosi, Vanina A. (Asociación Argentina de Tecnólogos Alimentarios, 2019-11)Bovine by-products represent approximately 66% the weight of the animal. In recent years, the market for these products has decreased because of their low costs. Due to the high protein content, some of these products can ... -
Optimización de las condiciones de proceso de hidrólisis de pulmón bovino con papaína para la obtención de péptidos con poder antioxidante
Martinez, Fernanda Gabriela; Ambrosi, Vanina A.; Sancho, Ana Maria; Szerman, Natalia (Asociación Argentina de Tecnólogos Alimentarios, 2019-11)Existen varias razones por las cuales el consumo de subproductos bovinos no se encuentra explotado en todo su potencial. Entre ellas se encuentran: percepción negativa por parte de los consumidores, prácticas culturales o ... -
Plum (Prunus salicina) peel and pulp microparticles as natural antioxidant additives in breast chicken patties
Basanta, Maria Florencia; Rizzo, Sergio Anibal; Szerman, Natalia; Vaudagna, Sergio Ramon; Descalzo, Adriana Maria; Gerschenson, Lia Noemi; Perez, Carolina Daiana; Rojas, Ana María (2018-04)Fiber microparticles (MPCs) separately obtained from peel and pulp of Japanese plum residues contained co-extracted β-carotene, lutein, and α- and γ-tocopherols, as well as polyphenols (cyanidins, quercetin derivatives, ... -
Reduction of Zygosaccharomyces rouxii Population in Concentrated Grape Juices by Thermal Pasteurization and Hydrostatic High Pressure Processing
Rojo, María Cecilia; Cristiani, M.; Szerman, Natalia; Gonzalez, M.L.; Lerena, María Cecilia; Mercado, Laura Analia; Combina, Mariana (Springer, 2019-02)Zygosaccharomyces rouxii is the most frequent spoilage yeast species detected in concentrated grape juice. In order to reduce Z. rouxii populations and consequently extend the microbiological shelf life of this product, ... -
Response surface methodology study on the effects of sodium chloride and sodium tripolyphosphate concentrations, pressure level and holding time on beef patties properties
Szerman, Natalia; Ferrari, Romina; Sancho, Ana Maria; Vaudagna, Sergio Ramon (Elsevier, 2019-07)A Box-Behnken design was applied to evaluate the effects of sodium chloride (NaCl, 0–2%) and sodium tripolyphosphate (STPP, 0–0.5%) concentrations, pressure level (100–300 MPa) and holding time (1–5min) on technological ... -
Valorización de subproductos de la industria bovina mediante la obtención de hidrolizados proteicos para su uso como aditivo alimentario con poder antioxidante
Martinez, Fernanda Gabriela; Szerman, Natalia; Ambrosi, Vanina (Red Alimentaria, 2019-11)Ante el alto nivel de desperdicios en la producción y consumo de alimentos, investigadores del INTA-ITA desarrollan estudios que permitirían aprovechar el alto contenido proteico del pulmón bovino para lograr un aditivo ...