Centros e Institutos de Investigación
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Heat and anaerobic treatments affected physiological and biochemical parameters in tomato fruits
(2006-01)The aim of the present work was to evaluate the effect of thermal and anaerobic treatments on physiological and biochemical parameters in a variety of tomatoes (Lycopersicon esculentum Mill. cv. Colt 45). Treatments applied ... -
Cuantificación de la captura de carbono de Chloris gayana cv Finecut implantada en un sistema pastoril bovino de la Llanura Deprimida Salina de Tucumán y de la vegetación nativa que reemplaza
(Facultad de Agronomía y Zootecnia, Universidad Nacional de Tucumán, 2015)En las últimas décadas, el crecimiento de la población humana se evidencia en el deterioro de los recursos naturales. El aumento de la frontera agrícola y de la producción de alimentos para una población creciente ha traído ... -
Weather-based predictive models for Diaporthe helianthi ascospore release in Uruguay
(Springer, 2019-08-01)Stem canker (SC), caused by Diaporthe helianthi, is the most serious sunflower disease in Uruguay. Yield losses have been estimated up to 75%. Chemical control is one of the strategies used to manage this disease, but ... -
Intercambios de masa y energía entre la vegetación y la capa límite atmosférica en dos ecosistemas de Argentina
(Facultad de Agronomía, Universidad de Buenos Aires, 2014-11)Dentro del contexto del Cambio Global ha surgido el interés en conocer y entender la dinámica de los ecosistemas. La técnica Eddy Covariance (EC) es utilizada a nivel global para el registro continuo de los intercambios ... -
Klebsiella pneumoniae ST258 negatively regulates the oxidative burst in human neutrophils
(Frontiers Media, 2019-04)The epidemic clone of Klebsiella pneumoniae (Kpn), sequence type 258 (ST258), carbapenamase producer (KPC), commonly infects hospitalized patients that are left with scarce therapeutic option since carbapenems are last ... -
Efecto de las altas presiones hidrostáticas sobre la calidad y vida útil de duraznos mínimamente procesados. Aspectos bioquímicos, fisicoquímicos, higiénico-sanitarios, nutricionales y sensoriales
(Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires, 2015)Actualmente, los consumidores demandan productos de conveniencia que conserven sus características naturales, como las frutas y hortalizas mínimamente procesadas (FyHMP), con un mínimo agregado de aditivos. La tecnología ... -
Physico-chemical composition and oxidative stability of South African beef, game, ostrich and pork droëwors
(2018-09-05)Droëwors are traditional South African salted and dried sausages, made without nitrites/nitrates and non- fermented. Different meat sources (beef, game and ostrich) are traditionally used in droëwors processing, while the ... -
Redox systemic signaling and induced tolerance responses during soybean–bradyrhizobium japonicum interaction: involvement of nod factor receptor and autoregulation of nodulation
(Frontiers Media, 2019-02)The symbiotic relationship between legumes and nitrogen-fixing rhizobia induces local and systemic responses, which ultimately lead to nodule formation. The autoregulation of nodulation (AON) is a systemic mechanism related ... -
Estudios de las relaciones interespecíficas en el género Nierembergia, como herramienta del mejoramiento
(Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 2007)Antecedentes y objetivos: Esta tesis forma parte del programa de mejoramiento genético en el género Nierembergia, que iniciara en 2002 en el Instituto de Floricultura de INTA. Los objetivos generales que propuse al iniciarla, ... -
Identificación y caracterización funcional de genes candidatos asociados a la senescencia foliar en girasol basado en perfiles transcripcionales y metabólicos
(Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 2014)El proceso de senescencia en plantas es un mecanismo complejo controlado por múltiples variables genéticas y ambientales que condicionan el rendimiento de los cultivos. En el caso del girasol, el segundo cultivo oleaginoso ... -
Bioethanol carbon footprint: integrated 2019 report
(INTA, 2019-08)Preliminary analysis of the productive chain of bioethanol and by-products from corn by Bio4 and its integrated biogas plants Rio Cuarto, Córdoba. The growing concern about the sustainability of biofuels has led scientific ... -
Evaluación ambiental de la soja argentina y sus productos
(ACSOJA, 2019-09)La Directiva 2009/28/CE del Parlamento Europeo relativa al fomento del uso de energía procedente de fuentes renovables, establece criterios para el uso de biocombustibles dentro de la UE y la potencial aplicación a programas ... -
Effect of whey protein concentrate and sodium chloride concentrations on the odour profile of sous vide cooked whole-muscle beef from Argentina
(Elsevier, 2007-12-23)Semitendinosus muscles added with whey protein concentrate (WPC) and sodium chloride (NaCl) were submitted to sous vide cooking. Four enhancement treatments and a control were tested: 0.875% WPC (w/w) + 0.625% NaCl, 2.625% ... -
Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sous vide cooked beef
(2007-01-02)Beef muscles cooked by the sous vide system were evaluated for the effects of pre-injection tumbling, brine addition and post-injection tumbling on technological parameters, physical properties, visual appearance and tissue ... -
Yields and economic results of sugarcane cultivation under an alternative system compared to traditional management
(International Society of Sugar Cane Technologists, 2019-09)In the traditional method of managing sugarcane in Argentina, the entire field where the crop will be planted is severely ploughed, requiring large amounts of energy. In addition, during the subsequent maintenance tasks, ... -
Effect of salt addition on sous vide cooked whole beef muscles from Argentina
(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 ... -
Conjugated linoleic acid (CLA) and polyunsaturated fatty acids in muscle lipids of lambs from the Patagonian area of Argentina
(Elsevier, 2007-12-23)The concentrations of fatty acids were measured in total lipids, triacyglycerol and phospholipid fractions of intramuscular fat (IMF) from the Longissimus dorsi (LD) muscle of 10 lambs reared to approximately 30 kg live ... -
Effect of salt addition on the thermal behavior of proteins of bovine meat from Argentina
(Elsevier, 2007-12-23)Research was undertaken to investigate how the addition of sodium chloride (NaCl) and/or sodium tripolyphosphate (TPP) to sous vide cooked meat pieces produces an increase in water holding capacity (WHC). Semitendinosus ... -
Beef lipids in relation to animal breed and nutrition in Argentina
(Elsevier, 2007-10-26)Fatty acid (FA) composition of intramuscular fat (IMF) in M. Longissimus dorsi (LD) was measured in 72 steers from Angus (A), Charolais × Angus (CHA×A) and Holstein Argentine (HA) breeds. The steers were allotted to four ... -
Oxidative stability and its relationship with natural antioxidants during refrigerated retail display of beef produced in Argentina
(Elsevier, 2007-10-24)The objective of this study was to determine if pasture or grain diets affect oxidative/antioxidative status and the color stability of beef during retail display. Ten crossbreed steers were fed on pasture. Five of them ...