Envíos recientes

  • Vigilancia de virus entéricos en aguas superficiales en Arroyo Soto, Hurlingham. 

    Vitali, Franco; Galeano, Fabiana Solange; Frydman, Camila Ayelén; Dus Santos, Maria Jose; Mozgovoj, Marina Valeria (Universidad Nacional de Hurlingham, 2023-12-20)
    Surveillance of enteric viruses in surface waters can provide information on viral circulation in a community. The objective of this work was to detect Adenovirus (AdV), Rotavirus (RVA), Norovirus GI (NoV GI), Norovirus ...
  • Efecto de la desinfección con agua electroactivada sobre la calidad de tomates 

    Denoya, Gabriela Inés; Soteras, Trinidad; Pesquero, Natalia; Maitia, Carolina Soledad; Leiton, Héctor Rafael; Cristos, Diego Sebastian (Instituto de Fisiología Vegetal, CONICET-UNLP, 2023-08)
    Electroactivated water (EA) can be used on fruits and vegetables as a disinfectant, better preserving post-harvest quality than conventional treatments. Furthermore, EA is easy to produce and apply, low cost and environmentally ...
  • Efecto de la aplicación de plasmas no térmicos sobre la microestructura de rodajas de manzanas antes y después del envasado con diferentes películas 

    Denoya, Gabriela Inés; Apóstolo, Nancy Mariel; Sanow, Luis Claudio; Cejas, Ezequiel; Fina, Brenda Lorena; Chamorro Garcés, Juan Camilo; Ferreyra, Matías Germán; Santamaría, Brenda; Prevosto, Leandro; Vaudagna, Sergio Ramon (Asociación Argentina de Tecnólogos Alimentarios - AATA, 2023-10)
    In recent years, new preservation technologies have been proposed for minimally processed fruits, such as non-thermal plasmas (PNT). By applying electrical energy to a gas, reactions are induced that lead to the formation ...
  • Efecto de la adición de sales y papaína sobre los parámetros tecnológicos, texturales y fisicoquímicos de músculo Supraspinatus bovino cocidos sous vide 

    Marichal, Stefania; Guasp, Santiago; Ormando, Paula; Vaudagna, Sergio Ramon; Szerman, Natalia (Asociación Argentina de Tecnólogos Alimentarios, 2023-10)
    For consumers, tenderness is one of the most important attributes when purchasing and consuming beef. However, the lack of uniformity caused by various intrinsic (zootechnical and anatomical characteristics, age, etc.) and ...
  • Obtención de hidrolizados a partir de librillo bovino utilizando Alcalasa 2.4L y estudio de su capacidad antioxidante 

    Lapolla Cabero, Francisco D.; Martinez, Fernanda Gabriela; Guidi, Silvina Mabel; Ormando, Paula; Szerman, Natalia (Asociación Argentina de Tecnólogos Alimentarios, 2023-10)
    During the slaughter stage, the meat sector produces a large amount of byproducts. Around 65% of the animal's weight corresponds to byproducts and/or coproducts, including tendons, internal organs, blood, skin, and contents ...
  • Perfil de ácidos grasos en diferentes materiales de Chenopodium quinoa 

    Bordoni, Antonella; Veggetti, Mariela Iris; Rossetti, Luciana; Rizzo, Sergio Anibal; Cunzolo, Sebastián Abel; Descalzo, Adriana Maria (Universidad Nacional de Quilmes, 2023-09)
    Quinoa is an ancient pseudoceral with a great nutritional profile, being a source of proteins of high biological value and essential fatty acids, including AG omega 6 and omega 3. As part of the project for genetic improvement ...
  • Evaluación de la suplementación con granos de destilería en alimentación a pasto sobre el perfil de ácidos grasos de carne proveniente de vaquillonas 

    Merayo, Manuela; Cunzolo, Sebastián Abel; Veggetti, Mariela Iris; Pighin, Darío Gabriel (Asociación Argentina de Tecnólogos Alimentarios (AATA), 2023-10)
    The objective of this work was to evaluate the effect of grass supplementation with distillers grains (DG) on the fatty acid (FA) profile of meat from heifers. GD are the byproduct of bioethanol fermentation and retain the ...
  • Propiedades tecnofuncionales de grillo (Gryllus assimils) entero y en polvo 

    Chamorro, Verónica Celeste; Vasquez Mazo, Priscilla; Veggetti, Mariela Iris; Polenta, Gustavo Alberto; Gallardo, Gabriela Laura; Pazos, Adriana Alejandra (Asociación Argentina de Tecnólogos Alimentarios (AATA), 2023-10)
    The growth of the world population leads to an increase in food production, causing traditional production systems to use more resources to satisfy demand. However, there are alternatives, such as the production of insects ...
  • Caracterización nutricional del polvo de larva de Tenebrio molitor 

    Chamorro, Verónica Celeste; Gallardo, Gabriela Laura; Vasquez Mazo, Priscilla; Aparicio, Juan José (2023-11)
    Currently, the world consumes more than 2,000 species of insects with a high nutritional profile, particularly regarding their protein content. Said protein contains a high concentration of essential amino acids and is ...
  • Calidad de carne bovina: efecto del estado reproductivo y el tiempo de maduración de la carne 

    Merayo, Manuela; Grigioni, Gabriela Maria; Antenao, Juan Alberto; Garcilazo, Maria Gabriela (Asociación Argentina de Producción Animal (AAPA), 2023-09-13)
    El color y la terneza de la carne bovina son considerados atributos de calidad con gran incidencia sobre la decisión de compra y experiencia del consumidor...
  • Omega-3 fortified yogurt and ITS influence on plasma lipid profile in an animal model 

    Diaz, Gabriela Esther; Foltran, Rocío Beatriz; Diaz, Silvina Laura; Feliu, María Susana; Impa Condori, Anabel Rocío; Guidi, Silvina Mabel; Ambrosi, Vanina; Nanni, Mariana Sandra; Godoy, Maria Fernanda (Sociedad Argentina de Investigación Clínica, 2023-11)
    Regular intake of omega-3 fatty acids (O–3FAs) improves human health helping to reduce chronic noncommunicable diseases among others. Dairy products are a complex mixture of various nutrients and other components that ...
  • The Intake of Yogurt With Omega-3 Fatty Acids Affects Bone Quality in Growing Wistar Rats. Influence of Previous Nutritional Status 

    Godoy, Maria Fernanda; Diaz, Gabriela Esther; Bozzini, Clarisa; Guidi, Silvina Mabel; Ambrosi, Vanina; Mambrin, María Cecilia; Orzuza, Ricardo; Chamorro, Verónica Celeste; Slobodianik, Nora Haydee; Feliu, Maria Susana (Elsevier, 2023-07)
    Omega-3 fatty acids are important on cardiovascular health, inflammation, immune system, bone development, cognition among others. The objective was to analyze the effect of the administration of yogurt alone and added ...
  • Análisis y tipificación de carne de Búfalo mediante la amplificación por qPCR. Comunicación. 

    Guidi, Silvina Mabel; Ambrosi, Vanina; Diaz, Gabriela Esther; Cadoppi, Carlos Armando; Nanni, Mariana Sandra; Cunzolo, Sebastián Abel (Asociación Argentina de Producción Animal, 2023-09)
    Meat is one of the main food sources due to its protein content. In recent years, consumers, both nationally and internationally, have shown interest in alternative sources to beef (e.g. ostrich, Kobe beef, buffalo, etc.). ...
  • Detección de ADN porcino en productos cárnicos comerciales por qPCR 

    Guidi, Silvina Mabel; Ambrosi, Vanina; Dolosa, Sasha; Nanni, Mariana Sandra; Diaz, Gabriela Esther (Asociación Argentina de Tecnólogos Alimentarios (AATA), 2023-10)
    Beef is one of the main sources of food in our country, due to its high protein content. biological value and organoleptic characteristics. Within meat products, a product made entirely with meat (fat ≤ 20%) is called ...
  • Efecto de yogur fortificado con nanoliposomas de ácidos grasos Omega 3 (EPA+DHA) sobre índices nutricionales 

    Diaz, Gabriela Esther; Pega, Juan Franco; Perez, Carolina Daiana; Ambrosi, Vanina; Guidi, Silvina Mabel; Nanni, Mariana Sandra (Asociación Argentina de Tecnólogos Alimentarios (AATA), 2023-10)
    The main Omega3 polyunsaturated fatty acids (𝜔3 PUFA) are alpha-linolenic acid (ALA, 18:3 n-3), eicosapentaenoic acid (EPA, 202:5 n-3) and docosahexaenoic acid (DHA, 22:6 n-3). ALA is essential; It means that the body ...
  • 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), 2023-10)
    Nowadays, consumers prefer foods with clean labeling, that is, they do not contain additives, or if they do, they are of natural origin. This has caused the The food industry is gradually replacing artificial antioxidants ...
  • Efecto de la irradiación gamma sobre la calidad en arándanos frescos (variedad Emerald) 

    Rodriguez Racca, Anabel; Bejarano, Melany; Godoy, Maria Fernanda; Lires, Carla; Pannunzio, Alejandro; Vaudagna, Sergio Ramon (Instituto de Tecnología de los Alimentos, Universidad Nacional del Litoral, 2021-07)
    Gamma irradiation technology could be a promising alternative for the preservation of fresh blueberries since it does not produce significant deterioration in their quality. The objective of this work was to evaluate the ...
  • Aplicación de la tecnología de irradiación gamma para garantizar la inocuidad y preservar la calidad de arándanos cv Emerald 

    Rodriguez Racca, Anabel; Fernandez, Mariano Manuel; Cap, Mariana; Pesquero, Natalia; Cingolani, María Celeste; Lires, Carla; Rocha, Verónica Beatriz; Galeano, Fabiana Solange; Pannunzio, Alejandro; Vaudagna, Sergio Ramon (Ministro de Ciencia y Tecnología, Gobierno de la Provincia de Córdoba, 2022-10)
    Blueberries are usually marketed without any type of washing so as not to affect the integrity of the fruit, which is why they are susceptible to contamination with pathogenic and spoilage microorganisms. The application ...
  • Carnes y proteínas vegetales: hábitos de consumo y percepción de la población argentina. 

    Soteras, Trinidad; Denoya, Gabriela Inés; Vaudagna, Sergio Ramon; Szerman, Natalia; Galmarini, Mara Virginia (Latitud – Fundación LATU, 2021-10)
    Globally, in response to the growing demand for protein, plant-based protein foods are being developed that provide the same experience as traditional meat products. Among these products are meat analogs or blends, depending ...
  • Efecto de dietas de feedlot, con agregado de WDGS, y las condiciones de almacenamiento sobre el color de la carne. 

    Merayo, Manuela; Pighin, Darío Gabriel; Sancho, Ana Maria; Latimori, Nestor Juan; Grigioni, Gabriela Maria (Asociación Argentina de Producción Animal, 2016-10)
    Color is one of the most important factors in which the consumer bases his decision to buy the meat. This is is influenced by several factors: system of feeding, slaughter conditions, storage of end product etc The color ...

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