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Mostrando ítems 1-20 de 55
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Aplicación de la tecnología de altas presiones hidrostáticas para la elaboración de hamburguesas de carne con bajo contenido de sales
Ferrari, R.; Szerman, Natalia; Sanow, Luis Claudio; Sancho, Ana Maria; Vaudagna, Sergio Ramon (2013-11)La tecnología de altas presiones hidrostáticas (APH) podría utilizarse para la elaboración de productos cárnicos con bajo contenido de sales, ya que presenta efectos similares sobre las proteínas miofibrilares. El objetivo ... -
Application of Direct and Indirect Non-thermal Plasma in the Development of Ready-to-Eat Foods
Denoya, Gabriela Inés; Szerman, Natalia; Vaudagna, Sergio Ramon (Springer Nature, 2024-03)Purpose of Review: The studies of the application of non-thermal plasma (NTP) for food processing and preservation during the last 5 years have been exponentially increasing. In this work, we review the main findings in ... -
Application of Gamma Irradiation to Ensure Safety and Preserve the Quality of Fresh Blueberries (Emerald)
Rodriguez Racca, Anabel; Mozgovoj, Marina Valeria; Bejarano, Melany; Godoy, Maria Fernanda; Cingolani, María Celeste; Lires, Carla Maria Laura; Pannunzio, Alejandro Adrián; Vaudagna, Sergio Ramon (Institute of Food Technologists (IFT), 2025-07-05)This study aimed to evaluate the effect of gamma irradiation (0.6, 1.2, and 1.8 KGy doses) on rotavirus inactivation (RVA) and the quality of Esmerald fresh blueberries. Dosimetry measurements revealed absorbed doses of ... -
Application of high pressure-assisted infusion treatment to mango pieces: effect on quality properties
Perdomo Lamilla, Carolina; Vaudagna, Sergio Ramon; Cap, Mariana; Rodriguez, Anabel (Elsevier, 2020-06-20)The aim of this study was to evaluate the effect of the high pressure-assisted infusion treatment on the quality properties of mango cubes. Factors studied were: sorbitol concentration (20°Brix, 40°Brix, 60°Brix), calcium ... -
Application of non-thermal technologies as a stress factor to increase the content of health-promoting compounds of minimally processed fruits and vegetables
Denoya, Gabriela Inés; Colletti, Analia Cecilia; Vaudagna, Sergio Ramon; Polenta, Gustavo Alberto (Elsevier, 2021-07-10)Fruits and vegetables (F&V) are an acknowledged source of health-promoting compounds able to reduce incidence of chronic diseases in regular consumers. Minimally processed F&V are convenience products having a limited ... -
Are Argentinians ready for plant-based meat alternatives? A case study on awareness and willingness for consumption
Soteras, Trinidad; Szerman, Natalia; Merayo, Manuela; Vaudagna, Sergio Ramon; Denoya, Gabriela Inés; Guerrero, Luis; Galmarini, Mara Virginia (Elservier, 2025-02)Meat alternatives’ popularity is increasing worldwide. Nevertheless, the attitudes and motivations underpinning their adoption still evolve and may differ by region. In Argentina, where meat consumption per capita is among ... -
Biochemical and microstructural assessment of minimally processed peaches subjected to high-pressure processing : implications on the freshness condition
Denoya, Gabriela Inés; Polenta, Gustavo Alberto; Vaudagna, Sergio Ramon; Nanni, Mariana; Apóstolo, Nancy Mariel (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 ... -
Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 2: Emulsifying Properties
Manassero, Carlos Alberto; Beaumal, Valérie; Vaudagna, Sergio Ramon; Speroni, Francisco; Anton, Marc (2018-08)Soybean protein isolates (SPI) represent an important source of proteins that are used to prepare oil-in-water (o/w) emulsions. The influence of an innovative treatment (high hydrostatic pressure, HHP) combined with calcium ... -
Calcium Addition, pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 1: Colloidal Stability Improvement
Manassero, Carlos Alberto; David-Briand, Elisabeth; Vaudagna, Sergio Ramon; Anton, Marc; Speroni, Francisco (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 ... -
Combination of organic acids and low-dose gamma irradiation as antimicrobial treatment to inactivate Shiga toxin-producing Escherichia coli inoculated in beef trimmings: Lack of benefits in relation to single treatments
Cap, Mariana; Cingolani, Celeste; Lires, Carla; Mozgovoj, Marina Valeria; Soteras, Trinidad; Sucari, Adriana; Gentiluomo, Jimena; Descalzo, Adriana Maria; Grigioni, Gabriela Maria; Signorini, Marcelo; Horak, Celina; Vaudagna, Sergio Ramon; Leotta, Gerardo (Plos ONE, 2020-03-26)The aim of this study was to assess the efficacy of lactic acid (LA), caprylic acid (CA), high- (HDI) and low- (LDI) dose gamma irradiation and LDI combined with LA or CA on the inactivation of a pool of Shiga toxin-producing ... -
Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-added soymilk
Manassero, Carlos Alberto; Vaudagna, Sergio Ramon; Sancho, Ana Maria; Añón, María Cristina; Speroni, Francisco (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 ... -
Effect of high hydrostatic pressure on Salmonella spp inactivation and meat-quality of frozen chicken breast
Cap, Mariana; Fleitas Paredes, Paola; Fernandez, Diego Ismael; Mozgovoj, Marina Valeria; Vaudagna, Sergio Ramon; Rodriguez, Anabel (2019-11-21)The aim of this study was to evaluate the effect of the pressure level and holding time on the Salmonella spp inactivation during HHP processing in frozen chicken breast fillets. Once identified the most effective process, ... -
Effect of high hydrostatic pressure treatments on physicochemical properties, microbial quality and sensory attributes of beef carpaccio
Szerman, Natalia; Barrio, Yanina Ximena; Schroeder, Belén; Martinez, Paula; Sancho, Ana Maria; Sanow, Luis Claudio; Vaudagna, Sergio Ramon (2011)The application of high hydrostatic pressure (HHP) to fresh and marinated beef has not had the same development as cooked or cured meat products. The limited commercial application of HHP on these products is due to the ... -
Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peaches
Denoya, Gabriela Inés; Vaudagna, Sergio Ramon; Polenta, Gustavo Alberto (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 ... -
Effect of High-Pressure Processing on Quality and Microbiological Properties of a Fermented Beverage Manufactured from Sweet Whey Throughout Refrigerated Storage
Pega, Juan Franco; Denoya, Gabriela Inés; Castells, M.L.; Sarquis, S.; Aranibar, G.F.; Vaudagna, Sergio Ramon; Nanni, Mariana (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 ... -
Effect of in-package cold plasma treatments on the quality of minimally processed apples
Denoya, Gabriela Inés; Polenta, Gustavo Alberto; Apóstolo, Nancy Mariel; Cejas, Ezequiel; Fina, Brenda Lorena; Chamorro Garcés, Juan Camilo; Ferreyra, Matías Germán; Prevosto, Leandro; Vaudagna, Sergio Ramon (2023-02-28)Cold plasma technology is being increasingly used for food preservation and, incipiently, for minimal processing of fruit. Therefore, the objective of this work was to study the effect of in-package cold plasma (generated ... -
Effect of ozone application on bovine carcasses in abattoir cold chambers
Brusa, Victoria; Restovich, Viviana; Cap, Mariana; Chiapparoli, Virginia; Grigioni, Gabriela Maria; Giannuzzi, Leda; Vaudagna, Sergio Ramon; Leotta, Gerardo Anibal (Public Library of Science ONE (PLoS ONE), 2025-05-02)Different technologies have been evaluated to promote food safety and improve the microbiological quality and shelf life of food. The aim of this work was to determine the effect of gaseous ozone on beef carcass weight ... -
Effect of salt addition on sous vide cooked whole beef muscles from Argentina
Vaudagna, Sergio Ramon; Pazos, Adriana Alejandra; Guidi, Silvina Mabel; Sanchez, Guillermo; Carp, D.J.; Gonzalez, Claudia Beatriz (Elsevier, 2007-11-17)Sodium chloride (NaCl, 0–1.4%) and sodium tripolyphosphate (STPP, 0–0.5%) were added to Semitendinosus muscles and submitted to sous vide cooking at different temperatures (55–75 °C). The effects of these three factors on ... -
Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties, microstructure and sensory attributes of sous vide cooked beef muscles
Szerman, Natalia; Gonzalez, Claudia Beatriz; Sancho, Ana Maria; Grigioni, Gabriela Maria; Carduza, Fernando Jose; Vaudagna, Sergio Ramon (Elsevier, 2012-03)Beef muscles submitted to four enhancement treatments (1.88% whey protein concentrate (WPC) + 1.25% sodium chloride (NaCl); 1.88% modified whey protein concentrate (MWPC) + 1.25%NaCl; 0.25% sodium tripolyphosphate (STPP) ... -
Effect of the high-pressure assisted-infusion processing on nutritional and antioxidantproperties of mango cubes
Perdomo Lamilla, Carolina; Vaudagna, Sergio Ramon; Alzamora, Stella M.; Mozgovoj, Marina Valeria; Rodriguez, Anabel (Elsevier, 2021-05-30)The aim of this work was to evaluate the effect of the high-pressure assisted-infusion processing on the nutritional and functional properties of mango cubes immersed in a solution of sorbitol and calcium lactate. Three ...