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Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production
(Elsevier, 2012-12)The aim of this work was to study colour and surface fluorescence development in relation to the chemical markers for the Maillard reaction at the cooking, flaking and toasting stages of cornflake production process. Colour ... -
Effect of Light Exposure on Functional Compounds of Monovarietal Extra Virgin Olive Oils and Oil Mixes During Early Storage as Evaluated by Fluorescence Spectra
(Springer, 2019-08-19)The oxidation of antioxidants in bottled extra virgin olive oil (EVOO), especially vitamin E and chlorophyll, can affect the quality of the product. However, the effect of light exposure on these functional compounds and ... -
Eficiencia fotoquímica máxima e índice de potencial fotosintético en plantas de melón (Cucumis melo) tratadas con bajas temperaturas
(Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias, 2014)La fluorescencia de la clorofila se utiliza para determinar la eficiencia fotoquímica de las plantas ante diferentes condiciones ambientales. Existen índices como Fv/Fm y PI abs que son indicadores indirectos del rendimiento ... -
Evaluation of a lyophilized CRISPR-Cas12 assay for a sensitive, specific, and rapid detection of SARS-CoV-2
(MDPI, 2021-03)We evaluated a lyophilized CRISPR-Cas12 assay for SARS-CoV-2 detection (Lyo-CRISPR SARS-CoV-2 kit) based on reverse transcription, isothermal amplification, and CRISPR-Cas12 reaction. From a total of 210 RNA samples extracted ... -
Toasting time and cooking formulation affect browning reaction products development in corn flakes
(2017-03)During toasting, the last stage of corn flake production, Maillard reaction takes place, favored by the high temperature and low water content. The cooking formulation ingredients influence color and flavor of the final ...