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Effect of Light Exposure on Functional Compounds of Monovarietal Extra Virgin Olive Oils and Oil Mixes During Early Storage as Evaluated by Fluorescence Spectra
(Springer, 2019-08-19)The oxidation of antioxidants in bottled extra virgin olive oil (EVOO), especially vitamin E and chlorophyll, can affect the quality of the product. However, the effect of light exposure on these functional compounds and ... -
Estabilidad oxidativa de la carne de llama (Lama glama) almacenada bajo refrigeración
(Asociación Argentina de Tecnólogos Alimentarios - AATA, 2024-03)The objective of this work was to evaluate the effect of refrigerated storage of llama meat (Lama glama) on the oxidation of lipids, proteins and myoglobin and establish if there is a correlation between them. Worked with ... -
Oxidative stability and its relationship with natural antioxidants during refrigerated retail display of beef produced in Argentina
(Elsevier, 2007-10-24)The objective of this study was to determine if pasture or grain diets affect oxidative/antioxidative status and the color stability of beef during retail display. Ten crossbreed steers were fed on pasture. Five of them ... -
Oxidative Stability and Sensory Properties of Pecan Nuts
(IntechOpen, 2022-10-04)Pecans are the nut with the higher oil content. In addition, they present a large number of polyunsaturated fatty acids, which are susceptible to oxidation. Oxidative damage in pecans is traduced in lower quality aspects, ... -
Secado de manzanas con tratamiento para inhibir la oxidación en secadero solar tipo armario
(EEA Catamarca, INTA, 2022-08)El secado solar es un método de conservación de frutas y hortalizas ampliamente empleado y muy antiguo. En esta oportunidad acercamos tecnología y técnica de fácil adopción e implementación para el deshidratado de manzana ... -
Utilization of fluorescence spectroscopy as a novel approach to evaluate the oxidative stability in beef retail displayed
(Elsevier, 2016-09)Beef samples from grazing steers finished with different seed-supplemented diets were vacuum packaged for 3, 14 and 56 days (VC) and subsequently exposed to aerobic conditions (AE) for 0 and 5 days. Different fluorescent ...