Temas 

Temas

Mostrando ítems 1-4 de 4

    • Degustación comparativa por parte de consumidores de kiwi. Primera parte 

      Berges, Miriam; Lupin, Beatriz; Rodriguez, Julieta; Yommi, Alejandra Karina; Cincunegui, Carmen; Cendon, Maria Laura; Ariza, Cristian Mariano; Roldan, Camila; Urquiza Jozami, Gonzalo; Agullo, Agustina; Brillanti, Carla; Cutrera, Gianluca; Menendez, Luciano; Perez Guerra, Juan Jose (Facultad de Ciencias Económicas y Sociales, Universidad Nacional de Mar del Plata., 2021-03)
      Entre el 21 y el 23 del mes de octubre del año 2020, en la Ciudad de Mar del Plata-Argentina, se llevó a cabo una degustación por parte de consumidores de kiwi, no expertos, no entrenados, quienes debieron contrastar ...

    • Freshly characterization and storability of mini head lettuces at optimal and abusive temperatures 

      Viacava, Gabriela Elena; Ponce, Alejandra Graciela; Goyeneche, Rosario; Carrozzi, Liliana; Yommi, Alejandra Karina; Roura, Sara Ines (Sage Publications, 2016-01)
      Selection of lettuce varieties less sensitive to quality deterioration and more tolerant to abusive temperatures during handling, transportation, and storage is essential to minimize economical and quality losses that ...

    • Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins 

      Pavan, Enrique; Yangfan, Ye; Eyres, Graham T.; Guerrero, Luis; Reis, Mariza G.; Silcock, Patrick; Johnson, Patricia L.; Realini, Carolina E. (Multidisciplinary Digital Publishing Institute (MDPI), 2021-05)
      Loin sections (m. Longissimus lumborum) were collected at slaughter from forty-eight lamb carcasses to evaluate consumer-liking scores of six types of typical New Zealand commercial lamb and to understand the possible ...

    • Revaluation of waste from fishing industry through generation of chitosan coatings to improve quality and extend shelf-life of minimally processed lettuce 

      Fasciglione, Gabriela; Goñi, Maria Gabriela; Yommi, Alejandra Karina; Perez Bravo, Jonas; Ortueta, R.; Scampini, A.; Buffa, L.; Andreu, Adriana; Creus, Cecilia (Elsevier, 2020-07-24)
      Chitosan is obtained at industrial scale through a process of alkaline deacetylation of chitin the major waste of shrimp industry. Its utilization could both diminish industrial environmental impact and add value to foods ...