Temas
Mostrando ítems 1-6 de 6
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Aplicación de shock térmico con aire caliente para aumentar el contenido de antioxidantes en duraznos mínimamente procesados.
(Asociación de Ingenieros Alimentarios del Uruguay, 2020-11)Resumen: Los compuestos antioxidantes presentes en las frutas están asociados con beneficios a la salud de sus consumidores. La aplicación de aire moderadamente caliente puede aumentar el contenido de antioxidantes de ... -
Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-added soymilk
(2016-06)The objective of this work was to assess the possibility of obtaining calcium-added soymilk with acceptable characteristics regarding protein solubility and physical stability, and inactivation of trypsin inhibitors and ... -
Comparison of different analytical methods to evaluate the heat shock protein (HSP) response in fruits. Application to tomatoes subjected to stress treatments
(Elsevier, 2020-09-23)Heat shock proteins (HSP) are synthesized in living tissues exposed to transient increase in temperature and play a central role in the protective response against heat and other stresses. In fruits, this response to heat ... -
Evaluación del efecto de los tratamientos de estrés térmicos aplicados en frutos cítricos para reducir daño por frío. Acumulación de proteínas de estr
(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.)
(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 ... -
Sous vide cooked beef muscles: effects of low temperature–long time (LT–LT) treatments on their quality characteristics and storage stability
(Wiley, 2002-04)Beef muscles were sous vide cooked by applying different low temperature-long time treatments and changes in their physical properties were measured. The effects of selected treatments on pasteurization values and chilled ...