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Mostrando ítems 41-54 de 54
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High Hydrostatic Pressure-Based Combination Strategies for Microbial Inactivation of Food Products: The Cases of Emerging Combination Patterns
Xia, Qiang; Liu, Qianqian; Denoya, Gabriela Inés; Yang, Caijiao; Barba, Francisco Jose; Yu, Huaning; Chen, Xiao-Jia (2022-05-11)The high demand for fresh-like characteristics of vegetables and fruits (V&F) boosts the industrial implementation of high hydrostatic pressure (HHP), due to its capability to simultaneously maintain original organoleptic ... -
High pressure processing applied for enhancing the antioxidant content of minimally processed peaches
Denoya, Gabriela Inés; Polenta, Gustavo Alberto; Apóstolo, Nancy Mariel; Budde, Claudio Olaf; Cristianini, M.; Vaudagna, Sergio Ramon (Wiley, 2021-11-05)In addition of the capacity of High-Pressure Processing (HPP) to preserve fruits, recent studies highlight the ability of this technology to increase the content of antioxidants. The aim of this work was to find the HPP ... -
Induction of stress defense response and quality retention in minimally processed peaches through the application of gamma irradiation treatments
Colletti, Analia Cecilia; Denoya, Gabriela Inés; Budde, Claudio Olaf; Gabilondo, Julieta; Pachado, Jose Alberto; Vaudagna, Sergio Ramon; Polenta, Gustavo Alberto (Elsevier, 2022-08-21)Consumers demand fruit and vegetable products "on the go" that maintain color, flavor, nutritional and bioactive compounds almost equal to fresh products. Irradiation represents an effective technology traditionally used ... -
Influence of alternating air injection on the color and “alambrado” of natural black olives cv. Arauco, as compared with the traditional Argentine method
Juarez, Julio Ariel; Denoya, Gabriela Inés; Polenta, Gustavo Alberto (2015)Ripe black olives cv. Arauco were processed under different conditions to evaluate the effects of alternating air injection (AI) on the color of olives and on spoilage known as “alambrado”, using a system based on the one ... -
Microbiological, antioxidant and physicochemical stability of a fruit and vegetable smoothie treated by high pressure processing and stored at room temperature
Fernandez, María Verónica; Denoya, Gabriela Inés; Jagus, Rosa Juana; Vaudagna, Sergio Ramon; Agüero, Maria Victoria (Elsevier, 2019-05)This study aims to evaluate the physicochemical, antioxidant and microbiological stability of a fruit and vegetable smoothie treated with a previously optimized high pressure processing treatment (HPP: 630 MPa, 6min, 20 ... -
Novel Applications of Gamma Irradiation on Fruit Processing
Colletti, Analia Cecilia; Denoya, Gabriela Inés; Vaudagna, Sergio Ramon; Polenta, Gustavo Alberto (Springer Nature, 2024-01-25)Purpose of Review: Consumers increasingly demand for fruit products as a source of health-promoting compounds. However, fruits have a limited shelf life and their processing with thermal technologies significantly reduces ... -
Optimization of high hydrostatic pressure processing for the preservation of minimally processed peach pieces
Denoya, Gabriela Inés; Polenta, Gustavo Alberto; Apóstolo, Nancy Mariel; Budde, Claudio Olaf; Sancho, Ana Maria; Vaudagna, Sergio Ramon (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 ... -
Optimization of high pressure processing parameters to preserve quality attributes of a mixed fruit and vegetable smoothie
Fernandez, María Verónica; Denoya, Gabriela Inés; Agüero, Maria Victoria; Jagus, Rosa Juana; Vaudagna, Sergio Ramon (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 ... -
Physicochemical properties, degradation kinetics, and antioxidant capacity of aqueous anthocyanin-based extracts from purple carrots compared to synthetic and natural food colorants
Perez, María Belén; Da Peña Hamparsomian, María J.; Gonzalez, Roxana Elizabeth; Denoya, Gabriela Inés; Dominguez, Deolindo Luis Esteban; Barboza Rojas, Karina; Iorizzo, Massimo; Simon, Philipp W.; Vaudagna, Sergio Ramon; Cavagnaro, Pablo (Elsevier, 2022-04)As a mans to evaluate the potential of carrot anthocyanins as food colorants and nutraceutical agents, we investigated the physicochemical stability and antioxidant capacity of purple carrot extracts under different pH ... -
Quality preservation and safety ensurement of a vegetable smoothie by high-pressure processing
Fernandez, María Verónica; Denoya, Gabriela Inés; Agüero, Maria Victoria; Vaudagna, Sergio Ramon; Jagus, Rosa Juana (Institute of Food Science & Technology, 2019-10-31)This research aims to evaluate the effect of a previously optimized high‐pressure processing (HPP) treatment on the vegetable smoothie stability during 28 days at 5 °C and on the inactivation of a contamination with Listeria ... -
Snack a partir de rodajas de remolacha de bajo contenido lipídico fortificado con hierro
Caspary, Jenny Vera; Denoya, Gabriela Inés; Della Rocca, Patricia (Facultad Regional Buenos Aires, Universidad Tecnológica Nacional, 2022-10)El objetivo de esta tesis se centró en obtener un snack de remolacha fortificado en hierro (Fe). El proceso consistió en un pretratamiento por deshidratación osmótica/impregnación con Fe (DO/I) durante 30 min para mejorar ... -
Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters
Denoya, Gabriela Inés; Vaudagna, Sergio Ramon; Chamorro, Verónica Celeste; Godoy, Maria Fernanda; Budde, Claudio Olaf; Polenta, Gustavo Alberto (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 ... -
Use of brillant blue dye on canned cherries
Maldonado, Mariela; Zanonc, Marianela; Polenta, Gustavo Alberto; Denoya, Gabriela Inés; Sanow, Luis Claudio (2017)Introduction: The toxicity of erythrosine as well as other photochemical and biochemical degradation products thereof has been addressed in several studies. However, it is often employed in the preparation of canned cherries, ... -
Vegetales mínimamente procesados: frescos y saludables.
Denoya, Gabriela Inés; Colletti, Analia Cecilia; Polenta, Gustavo Alberto (SEPOMEX, 2020-11)El propósito de los alimentos mínimamente procesados refrigerados es proporcionar al consumidor un producto vegetal (fruta y hortaliza) muy parecido al fresco, con una vida útil prolongada y, al mismo tiempo, garantizar ...