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Mostrando ítems 156-175 de 187
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Quality preservation and safety ensurement of a vegetable smoothie by high-pressure processing
(Institute of Food Science & Technology, 2019-10-31)This research aims to evaluate the effect of a previously optimized high‐pressure processing (HPP) treatment on the vegetable smoothie stability during 28 days at 5 °C and on the inactivation of a contamination with Listeria ... -
¿Qué relación existe entre los subproductos de la industria del bioetanol y la calidad de carne bovina?
(Red Alimentaria, 2019-11)Estudios realizados por el INTA-ITA, en la provincia de Córdoba, demuestran que la inclusión de los granos de destilería aportó un mayor contenido de proteínas y grasas en las dietas de los bovinos. No se observaron ... -
Relationship between changes in core body temperature in lambs and post-slaughter muscle glycogen content and dark-cutting
(2014)Pre-slaughter stress may decrease muscle glycogen content, a key element for a suitable low ultimate pH and prevention of dark-cutting meat. Body temperature monitoring is a tool used in research on animal stress, as an ... -
Response surface methodology study on the effects of sodium chloride and sodium tripolyphosphate concentrations, pressure level and holding time on beef patties properties
(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 ... -
Review Characterization of edible films formulated with sodium alginate and low methoxyl pectin in osmotic dehydration applications
(Wiley, 2021-08-21)The aim of this work was to evaluate the behavior of two edible films (sodium alginate and low methoxyl pectin) under different osmotic conditions (solutions: sucrose, glucose syrup, and maltodextrin; concentrations: 40 ... -
Review: Effect of the combined application of edible coatings and osmotic dehydration on the performance of the process and the quality of pear cubes
(2021-09-17)The objective of the present work was to evaluate the combined effect of the application of edible coatings (sodium alginate and low methoxyl pectin) and different osmotic dehydration conditions (sucrose solution: 40 and ... -
Risk factors for shiga toxin-producing Escherichia coli-associated human diseases
(American Society for Microbiology, 2014)We have reviewed the risk factors for the occurrence of Shiga toxin-producing Escherichia coli (STEC)-associated human diseases. The analysis of STEC surveillance data and trends shows differences in frequency and severity ... -
Seasonal variation in the odour characteristics of whole milk powder
(2006-09-28)Seasonal changes in whole milk powder odour characteristics were monitored using SPME-GC and E-nose methodologies. ANOVA showed a significant effect of the season on dimethyl sulphide, n-pentanal, n-hexanal, and butyric ... -
Selective androgen receptor modulators: comparative excretion study of bicalutamide in bovine urine and faeces
(Wiley, 2017-07)Besides their development for therapeutic purposes, non-steroidal selective androgen receptormodulators (non-steroidal SARMs) are also known to impact growth-associated pathways as ligands of androgenic receptors (AR). ... -
Snack a partir de rodajas de remolacha de bajo contenido lipídico fortificado con hierro
(Facultad Regional Buenos Aires, Universidad Tecnológica Nacional, 2022-10)El objetivo de esta tesis se centró en obtener un snack de remolacha fortificado en hierro (Fe). El proceso consistió en un pretratamiento por deshidratación osmótica/impregnación con Fe (DO/I) durante 30 min para mejorar ... -
Socio-economic dynamics and innovative technologies affecting health-related lipid content in diets: Implications on global food and nutrition security
(2015-10)The recent increase in human population coupled with rural-to-urban migration has led to challenges in managing a balanced diet in both food ‘secure’ and food ‘insecure’ regions. As a result of this geographic phenomenon, ... -
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 ... -
Soy protein isolate added to vacuum-packaged chorizos: effect on drip loss, quality characteristics and stability during refrigerated storage
(Elsevier, 2000-09-15)Chorizo is a raw sausage, which is manufactured with beef, pork meat and pork fat, additives and spices. In Argentina, the expenditure of chorizo is through butchery and supermarkets where the product can be found packaged ... -
Subtyping of Escherichia coli O157:H7 Strains Isolated from Human Infections and Healthy Cattle in Argentina
(Mary Ann Liebert, Inc., 2012-05-02)Shiga toxin–producing Escherichia coli (STEC) cause nonbloody (NBD) and bloody diarrhea (BD), and hemolytic uremic syndrome (HUS). Cattle have been described as their main reservoir. STEC O157:H7 is recognized as the ... -
Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters
(2017-05)Fresh-cut products represent an easy way to include fruits in everyday meals. The aim of this work was to evaluate the suitability of two cultivars for high pressure processing (HPP), and to establish the principal parameters ... -
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 ... -
The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio
(Elsevier, 2012-12)We compared the application of high hydrostatic pressure (HHP) on unfrozen carpaccio (HHP at 20 °C) and on previously-frozen carpaccio (HHP at − 30 °C). HHP at 20 °C changed the color. The pressure increase from 400 to 650 ... -
The incorporation of alpha-tocopherol and functional doses of phytosterol esters during cheesemaking does not affect DNA or mRNA dynamics of Streptococcus thermophilus and Lactococcus lactis throughout and after the end of ripening
(2017-10)Tocopherols and phytosterols are lipid-soluble molecules which have been widely used in the food industry. Nevertheless, the influence of these compounds on the performance of starter lactic acid bacteria (SLAB) in fermented ... -
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 ...