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Mostrando ítems 1-15 de 15
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Análisis de parámetros críticos de calidad de nuez pecán para su conservación a temperatura ambiente
Ormando, Paula; Descalzo, Adriana Maria; Rizzo, Sergio Anibal; Moreno, Karina Pilar; Grigioni, Gabriela Maria; Panozzo, Marina Graciela; Frusso, Enrique Alberto; Rossetti, Luciana (Facultad de Ciencias de la Alimentación, Universidad Nacional de Entre Ríos, 2024-08)Argentina annually produces 2000 tons of pecan nut [Carya illinoensis (Wangenh.) K. Koch]. Given its pleasant flavor, color and texture, it is used in food preparation. Nutritionally, it is a source of vitamins and minerals; ... -
Desarrollo y escalado del proceso de producción de un queso de pasta blanda light funcional debido a la incorporación de fitoesteroles y alfa-tocoferol
Rizzo, Sergio Anibal; Rossetti, Luciana; Descalzo, Adriana Maria (PUBLITEC S.A. Argentina, 2023-04)The objective was to study the shelf life and monitor the oxidative parameters of salut light cheeses added with phytosterols (EF) and natural tocopherols (TF) produced on a pre-commercial industrial scale, which were ... -
Desarrollo y escalado del proceso de producción de un queso de pasta blanda light funcional debido a la incorporación de fitoesteroles y fortificado con alfa-tocoferol como aditivo antioxidante
Rizzo, Sergio Anibal (Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 2021-04-22)Las enfermedades crónicas no transmisibles constituyen un problema de salud pública. En la actualidad, se estima que alrededor del 40 % de la población adulta mundial presenta elevados niveles de colesterol en sangre, con ... -
Effect of Aging and Retail Display Conditions on the Color and Oxidant/Antioxidant Status of Beef from Steers Finished with DG-Supplemented Diets
Merayo, Manuela; Rizzo, Sergio Anibal; Rossetti, Luciana; Pighin, Darío Gabriel; Grigioni, Gabriela Maria (MDPI, 2022-02-10)The aim of this work was to study the effect of finishing diets including distiller grains (DG) on color and oxidative stability of beef after being exposed to aerobic retail display conditions, with or without previous ... -
Effect of the addition of phytosterols and tocopherols on Streptococcus thermophilus robustness during industrial manufacture and ripening of a functional cheese as evaluated by qPCR and RT-qPCR
Pega, Juan Franco; Rizzo, Sergio Anibal; Perez, Carolina Daiana; Rossetti, Luciana; Diaz, Gabriela; Ruzal, S.M.; Nanni, Mariana; Descalzo, Adriana Maria (2016-09)The quality of functional food products designed for the prevention of degenerative diseases can be affected by the incorporation of bioactive compounds. In many types of cheese, the performance of starter microorganisms ... -
Impact of extracellular nucleic acids from lactic acid bacteria on qPCR and RT-qPCR results in dairy matrices : implications for defining molecular markers of cell integrity
Pega, Juan Franco; Descalzo, Adriana Maria; Rossetti, Luciana; Nanni, Mariana; Perez, Carolina Daiana; Rizzo, Sergio Anibal; Diaz, Gabriela Perez (2017-07)In this study, we evaluated whether quantitative PCR (qPCR) and reverse transcription-qPCR (RT-qPCR) results could be affected by extracellular (free) DNA or RNA, respectively, obtained either from isolated bacteria or ... -
Impacto de la incorporación de lípidos vegetales y antioxidantes sobre el comportamiento del starter durante la producción industrial de un queso funcional evaluado por técnicas independientes de cultivo
Pega, Juan Franco; Rizzo, Sergio Anibal; Rossetti, Luciana; Perez, Carolina Daiana; Diaz, Gabriela Esther; Ruzal, S.M.; Descalzo, Adriana Maria; Nanni, Mariana (2019)Los fitoesteroles son un conjunto de lípidos vegetales que han sido utilizados para el diseño de productos lácteos funcionales debido a su capacidad para reducir el colesterol sérico. No obstante, su efecto sobre el ... -
Improving the antioxidant status, fat-soluble vitamins, fatty acid composition, and lipid stability in the meat of Grass carp (Ctenopharyngodon idella Val) fed fresh ryegrass (Lolium multiflorum Lam)
Montenegro, Luciano Federico; Descalzo, Adriana Maria; Rizzo, Sergio Anibal; Rossetti, Luciana; Garcia, Pilar Tere; Perez, Carolina Daiana (Elsevier, 2022-02-21)Ctenopharyngodon idella (Grass carp) is one of the most widely produced species in aquaculture. This species is capable of feeding on forage crops and algae. However, few studies have investigated forage feeding in the ... -
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, ... -
Oxidative stability parameters and sensory properties of in-shell "Stuart" pecans [Carya illinoinensis (Wangenh.) K.Koch] stored at different temperatures under non-accelerated conditions
Descalzo, Adriana Maria; Biolatto, Andrea; Rizzo, Sergio Anibal; Perez, Carolina Daiana; Frusso, Enrique Alberto; Carduza, Fernando Jose; Rossetti, Luciana (Elsevier, 2021-05-09)The main goal of the present work was to determine the oxidative stability of Stuart pecans stored at different temperatures throughout 300 days (approximately 10 months post-harvest). In-shell pecans were stored at 2 °C ... -
Oxidative status of a yogurt-like fermented maize product containing phytosterols
Descalzo, Adriana Maria; Rizzo, Sergio Anibal; Servent, Adrien; Rossetti, Luciana; Lebrun, Marc; Perez, Carolina Daiana; Boulanger, Renaud; Mestres, Christian; Pallet, Dominique; Dhuique-Mayer, Claudie (2018-05)This work describes the formulation of a functional yogurt-like product based on fermented maize with added phytosterols and its oxidative stability during cold storage. The technological challenge was to stabilize 3.5% ... -
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 ... -
Perfil de vitaminas liposolubles antioxidantes en la carne de alevines de Ctenopharyngodon idella (carpa herbívora) alimentados con dos dietas contrastantes.
Montenegro, Luciano Federico; Perez, Carolina Daiana; Rizzo, Sergio Anibal; Rossetti, Luciana; Descalzo, Adriana Maria (Asociación Argentina de Producción Animal, 2017-11)The antioxidant vitamins incorporated through the feeding of animal meat favor its stability to the action of free radicals that cause oxidative deterioration. In the case of fish meat, it is known that the oxidation of ... -
Plum (Prunus salicina) peel and pulp microparticles as natural antioxidant additives in breast chicken patties
Basanta, Maria Florencia; Rizzo, Sergio Anibal; Szerman, Natalia; Vaudagna, Sergio Ramon; Descalzo, Adriana Maria; Gerschenson, Lia Noemi; Perez, Carolina Daiana; Rojas, Ana María (2018-04)Fiber microparticles (MPCs) separately obtained from peel and pulp of Japanese plum residues contained co-extracted β-carotene, lutein, and α- and γ-tocopherols, as well as polyphenols (cyanidins, quercetin derivatives, ... -
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
Pega, Juan Franco; Descalzo, Adriana Maria; Rossetti, Luciana; Nanni, Mariana; Perez, Carolina Daiana; Rizzo, Sergio Anibal; Diaz, Gabriela; Ruzal, Sandra Monica (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 ...