Now showing items 1-18 of 18

    • Electrophoresis as a Useful Tool in Studying the Quality of Meat Products 

      Pighin, Darío Gabriel (IntechOpen, 2012-11-07)
      The study of meat quality usually involves a great number of methodologies at the laboratory. Thus, new technology and automatic equipments are used in combination to well-known methodologies in order to improve the study ...
    • Argentina. Sello Alimentos Argentinos 

      Pighin, Darío Gabriel; Tam, C.; Pazos, Adriana Alejandra; Barcus, M. C.; Moron, J. M.; Moron, P. H.; Nimo, M.; Grigioni, Gabriela Maria (2019)
      Resumen Alimentos Argentinos es un sello de calidad que distingue los alimentos argentinos y sus atributos diferenciadores –proceso, producto y envase-. Es gratuito, temporal, voluntario y puede ser solicitado por productores ...
    • Green extraction of nutritional and antioxidant valuable compounds from wine by-products 

      Barba, Francisco J.; Gómez, Belén; Denoya, Gabriela Inés; Brnčić, Mladen; Brnčić, Suzana Rimac; Lorenzo, José M.; Moreno, Andrés (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 ...
    • Chapter 3 - Strategies to reduce lipid consumption 

      Marszałek, Krystian; Barba-Orellana, Sonia; Barba, Francisco J.; Denoya, Gabriela Inés; Świeca, Michał; Dżugan, Małgorzata; Zhu, Zhenzhou; Li, Shuyi (Elsevier, 2020)
      Lipids are macronutrients that have important functions in the body like storing energy, signaling, and acting as structural components in cell membranes. However, the daily consumption of a high-lipid diet has been involved ...
    • Challenges and initiatives in reducing food losses and waste: Latin America and the Caribbean 

      Brenes Peralta, Laura; Jiménez Morales, María Fernanda; Murillo Freire, Junior; Belik, Walter; Basso, Natalia; Polenta, Gustavo Alberto; Giraldo, Catalina; Granados, Sara (2020-03)
      The Latin America and the Caribbean (LAC) Region comprises 42 countries, from Mexico to the southernmost point of the continent, including the territories in the Caribbean Sea (PNUD, 2019). It is a heterogeneous region in ...
    • Chapter 11 - Valorization of waste and by-products from food industries through the use of innovative technologies 

      Zhu, Zhenzhou; Gavahian, Mohsen; Barba, Francisco J.; Roselló-Soto, Elena; Bursać Kovačević, Danijela; Putnik, Predrag; Denoya, Gabriela Inés (Elsevier, 2020-03-06)
      Food waste and by-products, which are normally regarded as not being valuable, have great potential for valuable compounds production. Valorization of these materials not only means more nutrients or bioactive compounds, ...
    • Chapter 12 - HPP of fruit and vegetable products: Impact on quality and applications 

      Denoya, Gabriela Inés; Xia, Qiang; Xie, Fan (Elsevier, 2020-09-04)
      Sensory characteristics of vegetables and fruits, including color, texture, and flavor, are especially vulnerable to conventional heating treatment. High-pressure processing (HPP), a nonthermal technology, has been widely ...
    • Chapter 1 - An overview of the potential applications based on HPP mechanism 

      Ghafoor, Kashif; Gavahian, Mohsen; Marszałek, Krystian; Barba, Francisco J.; Xia, Qiang; Denoya, Gabriela Inés (Elsevier, 2020-09-04)
      Over the last decades, high-pressure processing (HPP) has shown its potential as one of the most relevant technologies for nonthermal food processing mainly due to its application for microbial inactivation while retaining ...
    • Chapter 11 - Dynamics and innovative technologies affecting diets: implications on global food and nutrition security 

      Descalzo, Adriana Maria; Pighin, Darío Gabriel; Dhuique-Mayer, Claudie; Lorenzo, José Manuel; Grigioni, Gabriela Maria (Elsevier, 2021-01-29)
      Consumers are increasingly aware of the influence of diet on their health and require products that contribute to their well-being. The food security concept requires increased knowledge about minor components in the diet ...
    • Oxidative Stability and Sensory Properties of Pecan Nuts 

      Descalzo, Adriana Maria; Rizzo, Sergio Anibal; Perez, Carolina Daiana; Biolatto, Andrea; Frusso, Enrique Alberto; Grigioni, Gabriela Maria; Rossetti, Luciana (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, ...
    • Capítulo 8 - Aprovechamiento de subproductos frutihortícolas como alternativa para la prevención de PDA 

      Polenta, Gustavo Alberto (Universidad de Ciencias y Artes de Chiapas (UNICACH), 2023)
      As part of the activities that prevent food loss and waste (FWD) and depending on its productive profile, the recovery of high value-added compounds is strategic for our region in general, and for Argentina in particular. ...
    • Chapter 5 - Strategies to improve enzyme performance: Effect of high pressure on the substrate and pressure-assisted reaction 

      Polenta, Gustavo Alberto; Ambrosi, Vanina; Costabel, Luciana Maria; Colletti, Analia Cecilia; Vaudagna, Sergio Ramon; Denoya, Gabriela Inés (Elservier, 2023)
      The chapter presents different practical applications that can be classified under the general framework of the management and optimization of enzymatic reactions influenced by high-pressure processing (HPP). These enzymes ...
    • Non-marine Animal Bioactive Peptides. Properties, Sources, and Applications 

      Chamorro, Verónica Celeste; Pazos, Adriana Alejandra; Báez, Jessica; Fernández-Fernández, Adriana Maite; Medrano, Alejandra (Springer Nature, 2023-06)
      Animal proteins and their derivatives play a fundamental role in human nutrition as a source of valuable nutrients and bioactive peptides that have shown an increased interest for their application in the food, pharmaceutical, ...
    • Chapter 11 - Bioactive peptides in reformulated food 

      Ambrosi, Vanina; Añón, María Cristina; Chamorro, Verónica Celeste; Godoy, Maria Fernanda; Nieto, Gema; Pazos, Adriana Alejandra; Pighin, Darío Gabriel; Rey Rodriguez, Javier Francisco; Scilingo, Adriana; Tironi, Valeria (Elservier, 2024-01)
      The consumption of processed foods has surged, driven by globalization, lifestyle changes, convenience, and economic factors. This trend, while providing choices for consumers, also raises concerns about unbalanced diets ...
    • Aplicación de Irradiación Gamma a salamín picado fino: Efecto en su estabilización durante el almacenamiento 

      Raad, Angela; Cingolani, María Celeste; Lires, Carla María Laura; Soteras, Trinidad; Buffoni Almeida, Mariana Ines; Grisaro, Agustina; Pawlak, Sandra Eva; Vogt, María Verónica; Cova, María Constanza; Vaudagna, Sergio Ramon (Asociación Argentina de Tecnólogos Alimentarios - AATA, 2024-03)
      Listeria monocytogenes (Lm) is one of the pathogens most frequently detected in dry fermented sausages and difficult to control in the production environment. The Argentine Food Code (CAA) establishes the zero tolerance ...
    • Pérdida de peso y parámetros de calida en huevo fresco de gallina recubiertos a base de polímeros comestibles 

      Peralta, Milagros; Quinteros, Santiago; Lezcano, Liliana; Krämer, Carina Lorena; Vranic, Maria Laura; Ríos, Rosa Silvina; Rocha, Gabriela Fernanda (Asociación Argentina de Tecnólogos Alimentarios - AATA, 2024-03)
      The application of edible coatings on fresh chicken eggs presents various advantages, such as increasing its useful life, preserving its internal quality, decrease in weight loss, reduction of breaks and vehicleization of ...
    • Estabilidad oxidativa de la carne de llama (Lama glama) almacenada bajo refrigeración 

      Godoy, Mónica Daniela; Farfán, Norma Beatriz; Grigioni, Gabriela Maria (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 ...
    • Incorporación de hidrolizado de pulmón bovino, como aditivo antioxidante, en hamburguesas de pollo. 

      Martinez, Fernanda Gabriela; Ambrosi, Vanina; Szerman, Natalia (Asociación Argentina de Tecnólogos Alimentarios - AATA, 2024-03)
      Today, consumers prefer foods with clean labeling, that is, that do not contain additives, or if they do, that they are of natural origin. This has caused the food industry to gradually replace artificial antioxidants with ...