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Ganancia de peso de juveniles de carpa herbívora (Ctenopharyngodon idella) alimentados con harina de soja micronizada
(2021-11)Summary: Inland aquaculture is one of the disciplines of animal production that has grown the most in recent years. As a consequence of the overexploitation of many marine fish stocks, organizations such as the FAO focused ... -
Gelling pectins from carrot leftovers extracted by industrial-enzymes with ultrasound pretreatment
(Elsevier, 2019-05-17)Misshapen carrots were upgraded as orange-colored pectin-enriched fractions (PEFs) useful as gelling agents and containing α- and β-carotenes, lutein, and α-tocopherol, by applying a green process consisting of an ultrasound ... -
Genetic features of human and bovine Escherichia coli O157: H7 strains isolated in Argentina
(2016-02-15)Shiga toxin-producing Escherichia coli (STEC) are important food-borne pathogens associated with human diseases. In Argentina, O157:H7 is the dominant serotype in hemolytic uremic syndrome (HUS) cases. Previously, we have ... -
Genotypic Characterization of Non-O157 Shiga Toxin–Producing Escherichia coli in Beef Abattoirs of Argentina
(2011-12)The non-O157 Shiga toxin–producing Escherichia coli (STEC) contamination in carcasses and feces of 811 bovines in nine beef abattoirs from Argentina was analyzed during a period of 17 months. The feces of 181 (22.3%) bovines ... -
GII.4 human norovirus and G8P[1] bovine-like rotavirus in oysters (Crassostrea gigas) from Argentina
(Elsevier, 2022-01-14)Bivalve mollusks have been widely recognized as an important source of foodborne virus. The aim of this work was to determine the presence of norovirus (NoV) and rotavirus (RVA) in Pacific cupped oyster (Crassostrea gigas) ... -
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 ... -
Green extraction of nutritional and antioxidant valuable compounds from wine by-products
(Taylor & Francis, 2019-09-23)The world wine-growing area in 2017 stands at 7.5 million hectares, with Spain having the largest number (967,000 ha), around 13% of the world surface, ranking ahead of countries, such as China (870,000 ha) and France ... -
Guía de buenas prácticas para establecimientos lecheros : material de referencia de la Red de BPA
(Ediciones INTA, 2019-06)Con el objetivo de concentrar varios esfuerzos aislados que se han llevado a cabo en el país, INTA, la Fac. Cs. Agropecuarias de la UNC y APROCAL han tenido la iniciativa de convocar a especialistas y representantes del ... -
Heat and anaerobic treatments affected physiological and biochemical parameters in tomato fruits
(2006-01)The aim of the present work was to evaluate the effect of thermal and anaerobic treatments on physiological and biochemical parameters in a variety of tomatoes (Lycopersicon esculentum Mill. cv. Colt 45). Treatments applied ... -
High hydrostatic pressure and soybean protein addition to beef patties: effects on the formation of mixed aggregates and technological parameters
(2020-08-27)The effect of replacing 20% of meat proteins with soy protein isolate (SPI) and high hydrostatic pressure (HHP, 300 MPa-5 min) on technological, color and texture parameters of beef patties was studied. Also, HHP-induced ... -
High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins
(2016-12)Whey proteins, due to their high nutritional value, are generally hydrolyzed to reduce the allergenicity and used as ingredients in many special products, such as infant formulae, geriatric products, highly energetic ... -
High hydrostatic pressure improves protein solubility and dispersion stability of mineral-added soybean protein isolate
(2015-01)The influence of ion type, ion concentration and pH on the effect of high hydrostatic pressure (HHP) on solubility and dispersion stability of soybean protein isolate (SPI) was analyzed. Solubilizing effect of HHP was ... -
High hydrostatic pressure processing of beef patties: effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative properties of proteins
(2014-06)Beef patties added with sodium tripolyphosphate (STPP; 0, 0.25 or 0.5%) and/or NaCl (0, 1 or 2%) were treated at 200 or 300 MPa (5 min, 5 °C) or kept refrigerated (non-pressurized). In non-pressurized patties, NaCl-solubilized ... -
High hydrostatic pressure treatment improves physicochemical properties of calcium- and soybean protein-added peach juice
(Elsevier, 2018-11)Calcium- and soybean proteins-added peach beverages were prepared and subjected to high hydrostatic pressure (HHP, 600 MPa, 5 min) in order to evaluate their physicochemical properties (protein solubility, physical stability, ... -
High Hydrostatic Pressure-Based Combination Strategies for Microbial Inactivation of Food Products: The Cases of Emerging Combination Patterns
(2022-05-11)The high demand for fresh-like characteristics of vegetables and fruits (V&F) boosts the industrial implementation of high hydrostatic pressure (HHP), due to its capability to simultaneously maintain original organoleptic ... -
High methoxyl pectin–methyl cellulose films with antioxidant activity at a functional food interface
(2013-05)The effect of using increasing proportions of methylcellulose (MC) for the development of glycerol plasticized films based on high methoxyl pectin (HMP) (30:70, 50:50 and 70:30 w/w HMP:MC) and carrying l-(+)-ascorbic acid ... -
High pressure processing applied for enhancing the antioxidant content of minimally processed peaches
(Wiley, 2021-11-05)In addition of the capacity of High-Pressure Processing (HPP) to preserve fruits, recent studies highlight the ability of this technology to increase the content of antioxidants. The aim of this work was to find the HPP ... -
High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157:H7 and spoilage microbiota in cured beef carpaccio
(Elsevier, 2014-10-22)High-pressure treatments (400 and 600 MPa) combined with the addition of sodium lactate (1 and 3%) were tested to reduce Escherichia coli O157:H7 (STEC O157) and spoilage microbiota contamination in a manufactured cured ... -
High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157:H7 and spoilage microbiota in cured beef carpaccio
(2015-04)High-pressure treatments (400 and 600 MPa) combined with the addition of sodium lactate (1 and 3%) were tested to reduce Escherichia coli O157:H7 (STEC O157) and spoilage microbiota contamination in a manufactured cured ... -
High-power ultrasound pretreatment for efficient extraction of fractions enriched in pectins and antioxidants from discarded carrots (Daucus carota L.)
(Elsevier, 2019-03)A useful pectin-enriched fraction (PEF) extracted through high-power-ultrasound (HPUS) pretreatment and sodium carbonate was efficiently obtained from discarded carrots. Formerly, the effect of HPUS-power intensity and ...