Instituto de Tecnología de Alimentos: Envíos recientes
Mostrando ítems 361-371 de 371
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Optimization of high pressure processing parameters to preserve quality attributes of a mixed fruit and vegetable smoothie
(2018-06)Fruit & Vegetable (F&V) smoothies are rich in nutrients and other health related compounds. However, they have a short shelf-life and the traditional methods applied to preserve them generate losses in their natural flavor ... -
Weather-based logistic models to estimate total fumonisin levels in maize kernels at export terminals in Argentina
(2017-11)Maize fumonisin (FB) contamination is strongly driven by the weather conditions and crop resistance. Logistic regression techniques were used to quantify the effect of weather-based variables on total FB content in kernel ... -
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
(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
(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 ... -
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 ... -
Effect of slaughter handling conditions and animal temperament on bovine meat quality markers = Efecto del manejo y del temperamento animal sobre indicadores de calidad de la carne bovina
(2013-09)The aim of this research was to study the effect of different handling conditions on physiological stress indicators and meat quality of beef cattle by studying animals with different temperaments. Forty animals classified ... -
Biochemical and microstructural assessment of minimally processed peaches subjected to high-pressure processing : implications on the freshness condition
(2016)Since the condition of freshness is closely linked to the definition of minimally processed fruits, it is generally assumed that they should be constituted by living tissues. High-pressure processing (HPP) has been proven ... -
A contribution of beef to human health : a review of the role of the animal production systems
(2016)Meat and meat products constitute important source of protein, fat, and several functional compounds. Although beef consumption may implicate possible negative impacts on human health, its consumption can also contribute ... -
Variation for health-enhancing compounds and traits in onion (Allium cepa L.) germplasm
(2016)Consumption of onion has been associated with reduced incidence of chronic diseases. Phenolic, organosulfur and carbohydrate compounds present are largely responsible for these effects. This study examined compositional ... -
Effects of tomato extract on cytokine profile of human peripheral blood mononuclear Cells (PBMCs)
(2016)Objective: This study was aimed to evaluate the effect of the addition of tomato extract (TE) on cytokine production. Conclusion: In the in vitro system performed in this study, a physiological amount of α-tocopherol ... -
Optimization of high hydrostatic pressure processing for the preservation of minimally processed peach pieces
(2016)Consumers demand fresh-cut fruits, free from additives and with fresh appearance. However, the alteration caused by the tissue processing limits their shelf life. The aim of this work was to optimize the pressure level ...