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Mostrando ítems 21-33 de 33
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Evaluation of different bovine muscles to be applied in freeze-drying for instant meal. Study of physicochemical and senescence parameters
(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 ... -
Evaluation of dihydroquercetin-3-O-glucoside from Malbec grapes as copigment of malvidin-3-O-glucoside
(2015-05-15)Malbec is a wine grape variety of great phenolic potential characterized for its high levels of anthocyanins and dihydroflavonols. To evaluate the possible implication of dihydroflavonols in the expression of red wine color ... -
Granos de destilería en alimentación animal: su incidencia en calidad de carne bovina
(Facultad de Ciencias Veterinarias, Universidad de Buenos Aires, 2020-12)En este trabajo de tesis se estudió el efecto de la inclusión de niveles crecientes (0, 15, 30 y 45%, MS) de granos de destilería húmedos con solubles (GDHS) en dietas de terminación a corral de bovinos sobre la calidad ... -
Impact of micro-oxygenation timing and rate of addition on color stabilization and chromatic characteristics of Cabernet Sauvignon wines
(Elsevier, 2021-05)The presented study evaluated anthocyanins, anthocyanin-derived pigments and chromatic characteristics of six micro-oxygenation treatments resulting from applying oxygen at different times and rates. Oxygen was applied ... -
Influence of alternating air injection on the color and “alambrado” of natural black olives cv. Arauco, as compared with the traditional Argentine method
(2015)Ripe black olives cv. Arauco were processed under different conditions to evaluate the effects of alternating air injection (AI) on the color of olives and on spoilage known as “alambrado”, using a system based on the one ... -
Manzanas: cuando el color es sinónimo de calidad
(EEA Alto Valle, INTA, 2022-05)La región del Alto Valle produce manzanas que tienen como destino principal el mercado interno, con un promedio de 46,9 %, mientras que para la exportación es del 16, 8 % y para la industria, el porcentaje restante (Senasa, 2020). -
Meat quality traits and feeding distillers grains to cattle: a review
(2019-12-04)Livestock management and meat production involve a series of steps that affect meat quality. Animal genetics, nutrition and diets, slaughter procedures and meat-preservation conditions are some of the parameters that should ... -
Pretreatments Effect in Drying Behaviour and Colour of Mature and Immature ‘Napolitana’ Sweet Cherries
(Springer, 2014-06)The effect of different treatments on drying behaviour and colour of mature and immature cherries (Napolitana var.) has been studied. Drying was carried out at 70 °C with air at 4 m/s speed and 8 % relative humidity, and ... -
Relación de la dieta con el color y la terneza de la carne vacuna.
(UCOPress. Cordoba University Press, 2017-07-15)Para el consumidor de carne vacuna la calidad sensorial es importante al momento de la compra y el consumo. El color depende mayormente de la concentración de mioglobina y el pH, en tanto que la terneza está relacionada ... -
Sous vide cooked beef muscles: effects of low temperature–long time (LT–LT) treatments on their quality characteristics and storage stability
(Wiley, 2002-04)Beef muscles were sous vide cooked by applying different low temperature-long time treatments and changes in their physical properties were measured. The effects of selected treatments on pasteurization values and chilled ... -
Texture and color analysis of lentils and rice for instant meal using image processing techniques
(2016-10)Typical approaches for measuring color and texture properties are mostly timeconsuming. An image-based method was used to evaluate texture and color in lentils and rice subjected to freeze-drying for an instant meal. Cooked ... -
The complex dependence of non-enzymatic browning development on processing conditions in maize snacks
(Elsevier, 2021-04-30)The complex dependence of non-enzymatic browning development on processing conditions was analyzed in the production of maize snacks. The influence of the amount of water added to maize flour, toasting time, and toasting ... -
Tomato quality during short-termstorage assessed by colour and electronic nose
(2011-11-27)An assay based on an electronic olfactory system was set to evaluate tomato fruits by sensing the aromatic volatiles during postharvest storage of 21 days at 19 ± 0.5◦C in darkness. Olfactory system measurements were coupled ...