Instituto de Tecnología de Alimentos: Envíos recientes
Mostrando ítems 341-360 de 371
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Anti-inflammatory and antioxidant activities, functional properties and mutagenicity studies of protein and protein hydrolysate obtained from Prosopis alba seed flour
(2014-10)Prosopis species are considered multipurpose trees and shrubs by FAO and their fruit constitute a food source for humans and animals. According to the “Código Alimentario Argentino”, “algarrobo flour” is produced by grinding ... -
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 ... -
Comparison of the Contents of Bioactive Compounds and Quality Parameters in Selected Mango Cultivars
(2016-12)Mango cultivars Tommy Atkins, Zill, Peach, Sabre, Rosa and Phiva were analyzed for their quality parameters (fruit weight, flesh color chroma, L, h0, total soluble solid [TSS]/titratable acidity [TA], firmness), bioactive ... -
Evaluation of Biochemical and Quality Attributes to Monitor the Application of Heat and Cold Treatments in Tomato Fruit (Lycopersicon Esculentum Mill.)
(2015-06)The study was accomplished to optimize the application of stress treatment to prevent chilling injury (CI) in tomatoes. Four treatments were evaluated: control, heat shock applied for 24 (HS24) and 48 h (HS48), and cold ... -
Impact of Adrenaline or Cortisol Injection on Meat Quality Development of Merino Hoggets
(2013-11)Increased levels of stress hormones in the muscle could lead to post mortem metabolic/structural modifications that could be reflected on meat quality. The present study investigated the metabolic effect of either adrenaline ... -
Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages
(2015-06)The effects of different dense phase carbon dioxide (DPCD) treatments were evaluated on technological parameters, physicochemical and textural properties and microbiological quality of lamb sausages. Sausages were prepared ... -
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 ... -
Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-added soymilk
(2016-06)The objective of this work was to assess the possibility of obtaining calcium-added soymilk with acceptable characteristics regarding protein solubility and physical stability, and inactivation of trypsin inhibitors and ... -
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 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 ... -
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 ... -
Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peaches
(2015-06)Nowadays consumers demand fresh-cut fruits free from additives and with appealing appearance. High pressure processing (HPP) could be a suitable alternative to preserve fresh-cut fruit, since it is less aggressive than ... -
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 ... -
Oxidative status of a yogurt-like fermented maize product containing phytosterols
(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% ... -
Fatty acid profile and meat quality of young bulls fed ground soybean or ground cottonseed and vitamin E
(2015-02)The objective of this study was to evaluate the fatty acid profile and qualitative characteristics of meat from feedlot young bulls fed ground soybean or ground cottonseed, with or without supplementation of vitamin E. A ... -
Plum (Prunus salicina) peel and pulp microparticles as natural antioxidant additives in breast chicken patties
(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, ... -
Effect of High-Pressure Processing on Quality and Microbiological Properties of a Fermented Beverage Manufactured from Sweet Whey Throughout Refrigerated Storage
(2018-02)The production of fermented beverages is a promising way to valorize by-products of dairy manufacturing. However, the shelf-life of these products is often limited by the post-acidification process that occurs during ... -
Effects of glyphosate and 2,4-D mixture on freshwater phytoplankton and periphyton communities: a microcosms approach
(2018-02)Glyphosate (G) and 2,4-D herbicides are massively applied in agriculture worldwide and the use of their mixture is currently a very common practice. We carried out two experiments using microcosms under laboratory conditions ... -
Calcium Addition, pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 1: Colloidal Stability Improvement
(2018-02)Calcium addition to soybean protein dispersions increases nutritional value but harms functional properties, such as protein solubility and colloidal stability. The high hydrostatic pressure (HHP) treatment can reverse ... -
Comparative impact of two glyphosate-based formulations in interaction with Limnoperna fortunei on freshwater phytoplankton
(2018-02)Although contamination and invasive species are two of the most relevant anthropogenic drivers affecting ecosystems, their joint impact on the environment has been poorly investigated. Glyphosate, directly or indirectly, ...