autores
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Mostrando ítems 21-40 de 44
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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 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 processing on the detectability of pecan proteins assessed by immunological and proteomic tools
Polenta, Gustavo Alberto; Weber, Dorcas; Godefroy Benrejeb, Samuel; Abbott, Michael (Springer, 2011-05-19)The present study evaluates the effect of food processing on the antigenicity of pecan proteins as measured by enzyme-linked immunosorbent assay (ELISA). In addition, proteomic tools were used to identify potential pecan ... -
Evaluación de la capacidad antioxidante en duraznos mínimamente procesados tratados por irradiación Gamma.
Colletti, Analía; Denoya, Gabriela Inés; Budde, Claudio Olaf; Gabilondo, Julieta; Horak, Cecilia; Pachado, José; Lires, Carla; Vaudagna, Sergio Ramon; Polenta, Gustavo Alberto (Asociación Argentina de Tecnólogos Alimentarios, 2019-11)La susceptibilidad al pardeamiento enzimático resulta limitante para la preservación de frutas mínimamente procesadas. Su desarrollo depende principalmente de la presencia de tres componentes: enzimas (Polifenoloxidasas ... -
Evaluación de la irradiación Gamma como método de conservación de frutas mínimamente procesadas: generando información para fomentar el consumo de productos irradiados
Colletti, Analía; Denoya, Gabriela Inés; Budde, Claudio Olaf; Horak, Celina; Garitta, Lorena; Polenta, Gustavo Alberto (ANMAT, 2019-12)Las operaciones mecánicas como el cortado y pelado, limitan la vida útil de las frutas mínimamente procesadas, al acelerarse el proceso de maduración e incrementarse la susceptibilidad al pardeamiento enzimático y a la ... -
Evaluación del efecto de los tratamientos de estrés térmicos aplicados en frutos cítricos para reducir daño por frío. Acumulación de proteínas de estr
Guidi, Silvina Mabel (Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 2007)Due to successful application of thermal treatments to prevent the development of CI in fruits and vegetables, the purpose of the present thesis was to characterize the effect of these treatments on the physiological and ... -
Evaluation of Biochemical and Quality Attributes to Monitor the Application of Heat and Cold Treatments in Tomato Fruit (Lycopersicon Esculentum Mill.)
Polenta, Gustavo Alberto; Budde, Claudio Olaf; Sivakumar, Dharini; Nanni, Mariana; Guidi, Silvina Mabel (2015-06)The study was accomplished to optimize the application of stress treatment to prevent chilling injury (CI) in tomatoes. Four treatments were evaluated: control, heat shock applied for 24 (HS24) and 48 h (HS48), and cold ... -
Heat and anaerobic treatments affected physiological and biochemical parameters in tomato fruits
Polenta, Gustavo Alberto; Lucangeli, C.D.; Budde, Claudio Olaf; Gonzalez, Claudia Beatriz; Murray, Ricardo Ernesto (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 ... -
High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins
Ambrosi, Vanina; Polenta, Gustavo Alberto; Gonzalez, Claudia Beatriz; Ferrari, G.; Maresca, P. (2016-12)Whey proteins, due to their high nutritional value, are generally hydrolyzed to reduce the allergenicity and used as ingredients in many special products, such as infant formulae, geriatric products, highly energetic ... -
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 ... -
Informe Final: Producción de insectos para consumo humano. Descripción de procesos y perfil de riesgo.
Ambrosi, Vanina; Caporaletti, Daniel; Fernandez Arhex, Valeria Cristina; Gallardo, Gabriela Laura; Lilllo, María Inés; Luna, Agustín; Pazos, Adriana Alejandra; Pesquero, Natalia; Polenta, Gustavo Alberto (Red de Seguridad Alimentaria del CONICET, 2021-12)This document arises from scientific assistance requested from the CONICET Food Safety Network (RSA – CONICET) by the National Directorate of Agrifood Safety and Quality (DNICA) of SENASA. As a result of this request, a ... -
Métodos electroforético e inmunoquímicos para detectar proteínas de leche, soja y huevo en premezclas comerciales = Electrophoretic and immunochemical methods for the detection of milk, soy and egg proteins in commercial mix products
Cagnasso, Carolina Elisa; Martín, María Eugenia; Cellerino, Karina; Audisio, Fabiola; Docena, Guillermo H.; Polenta, Gustavo Alberto; López, Laura Beatriz (2014-12)Se evaluó la detección de proteínas de leche, huevo y soja en trece productos comerciales, correspondientes a premezclas para preparar flanes, bizcochuelo, milanesas de soja, tortas fritas, pizza, ñoquis y productos en ... -
No lo elimine, transfórmelo
Polenta, Gustavo Alberto (Secretaría de Agroindustria, Argentina, 2017-02)El aprovechamiento de subproductos como estrategia para reducir las pérdidas y desperdicios en alimentos no solo es una inteligente forma de emplear recursos existentes sino que, además, constituye una interesante oportunidad ... -
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 ... -
Part 1: Review and validation of Codex priority allergen list through risk assessment
Baumert, Joseph; Brooke-Taylor, Simon; Chen, Hongbing; Crevel, René W.R.; Houben, Geert F.; Jackson, Lauren; Kyriakidis, Symeon; La Vieille, Sébastien; Lee, N. Alice; López, María Cristina; Luccioli, Stefano; O’Mahony, Patrick; Polenta, Gustavo Alberto; Pöpping, Bert; Remington, Benjamin C.; Södergren, Eva; Srikulnath, Sirinrat; Taylor, Stephen L.; Turner, Paul J. (FAO, 2021-05-10)The objectives of the meeting is to see whether the published criteria (FAO/WHO, 2000) for assessing additions and exclusions to the list is still current and appropriate. The Expert Committee determined that only foods ... -
Part 2: Review and establish threshold levels in foods of the priority allergens
Baumert, Joseph; Chen, Hongbing; Crevel, René W.R.; Houben, Geert F.; Jackson, Lauren; Kyriakidis, Symeon; La Vieille, Sébastien; Lee, N. Alice; López, María Cristina; Luccioli, Stefano; O’Mahony, Patrick; Polenta, Gustavo Alberto; Pöpping, Bert; Remington, Benjamin C.; Srikulnath, Sirinrat; Taylor, Stephen L.; Turner, Paul J.; Brooke-Taylor, Simon (FAO, 2021-08-20)The main purpose of this second meeting was to establish threshold levels in foods of the priority allergens. Based on the defined approach, the Expert Committee discussed and agreed on the safety objective, which could ... -
Peanut Can Be Used as a Reference Allergen for Hazard Characterization in Food Allergen Risk Management: A Rapid Evidence Assessment and Meta-Analysis
Turner, Paul J.; Patel, Nandinee; Ballmer-Weber, Barbara K.; Baumert, Joe L.; Blom, W. Marty; Brooke-Taylor, Simon; Brough, Helen; Campbell, Dianne E.; Chen, Hongbing; Chinthrajah, R. Sharon; Crevel, René W.R.; Dubois, Anthony E.J.; Elizur, Arnon; Gerdts, Jennifer D.; Gowland, M. Hazel; Houben, Geert F.; Hourihane, Jonathan O.B.; Knulst, André C.; La Vieille, Sébastien; López, María Cristina; Mills, E.N. Clare; Polenta, Gustavo Alberto; Purington, Natasha; Said, Maria; Sampson, Hugh A.; Schnadt, Sabine; Södergren, Eva; Taylor, Stephen L.; Remington, Benjamin C.; Motohiro, Ebisawa (Elsevier, 2021-08-04)Regional and national legislation mandates the disclosure of “priority” allergens when present as an ingredient in foods, but this does not extend to the unintended presence of allergens due to shared production facilities. ... -
Propiedades tecnofuncionales de grillo (Gryllus assimils) entero y en polvo
Chamorro, Verónica Celeste; Vasquez Mazo, Priscilla; Veggetti, Mariela Iris; Polenta, Gustavo Alberto; Gallardo, Gabriela Laura; Pazos, Adriana Alejandra (Asociación Argentina de Tecnólogos Alimentarios (AATA), 2023-10)The growth of the world population leads to an increase in food production, causing traditional production systems to use more resources to satisfy demand. However, there are alternatives, such as the production of insects ...