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Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam
(2016)The partial or total decrease of sugar content in the formulation of jams affects their physical, chemical and microbiological stability. In order to minimize these technological problems, we studied the effect of xanthan ... -
Pérdida de peso y parámetros de calida en huevo fresco de gallina recubiertos a base de polímeros comestibles
(Asociación Argentina de Tecnólogos Alimentarios - AATA, 2024-03)The application of edible coatings on fresh chicken eggs presents various advantages, such as increasing its useful life, preserving its internal quality, decrease in weight loss, reduction of breaks and vehicleization of ...