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Mostrando ítems 21-34 de 34
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Enzymatic hydrolysis as a valorization strategy of bovine lungs: Optimization of process variables and study of antioxidant capacity
Martinez, Fernanda Gabriela; Ambrosi, Vanina; Rocha, Gabriela; Sancho, Ana Maria; Szerman, Natalia (Wiley, 2023-03-30)Background: The increase in meat production would also imply an increase in the generation of by-products or edible offal. These by-products can be used, due to their high protein content, as a substrate to obtain ... -
Evaluación del efecto del tratamiento con alta presión hidrostática y de la formulación sobre la inactivación de cepas nativas de STEC O157 en hamburguesas de carne bovina
Eccoña Sota, Amparo; Cap, Mariana; Rodriguez, Anabel Elisa; Sancho, Ana Maria; Vaudagna, Sergio Ramon (INTA, 2018)El mercado actual ofrece al consumidor distintas formulaciones de hamburguesas reflejadas en productos tradicionales o más saludables (reducidos en contenidos de grasa y cloruro de sodio). En este contexto, el objetivo ... -
Evaluation of different bovine muscles to be applied in freeze-drying for instant meal. Study of physicochemical and senescence parameters
Messina, Valeria Marisa; Sancho, Ana Maria; Grigioni, Gabriela Maria; Fillipini, S.; Pazos, Adriana Alejandra; Paschetta, Fernanda; Chamorro, Verónica Celeste; Walsoe, Noemi Elizabeth (2015-04)The aim of the present research was to evaluate bovine muscles to be subjected to freeze-drying for an instant meal. Physicochemical and senescence parameters were evaluated. The experimental part was divided into two ... -
High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157:H7 and spoilage microbiota in cured beef carpaccio
Masana, Marcelo Oscar; Barrio, Yanina Ximena; Palladino, Pablo Martin; Sancho, Ana Maria; Vaudagna, Sergio Ramon (Elsevier, 2014-10-22)High-pressure treatments (400 and 600 MPa) combined with the addition of sodium lactate (1 and 3%) were tested to reduce Escherichia coli O157:H7 (STEC O157) and spoilage microbiota contamination in a manufactured cured ... -
High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157:H7 and spoilage microbiota in cured beef carpaccio
Masana, Marcelo Oscar; Barrio, Yanina Ximena; Palladino, Pablo Martin; Sancho, Ana Maria; Vaudagna, Sergio Ramon (2015-04)High-pressure treatments (400 and 600 MPa) combined with the addition of sodium lactate (1 and 3%) were tested to reduce Escherichia coli O157:H7 (STEC O157) and spoilage microbiota contamination in a manufactured cured ... -
Influence of cultivar and cutting date on the fatty acid composition of forage crops for grazing beef production in Argentina
Garcia, Pilar Teresa; Pordomingo, Anibal; Perez, Carolina Daiana; Ríos, M.D.; Sancho, Ana Maria; Volpi Lagreca, Gabriela; Casal, Jorge José (Wiley, 2016-06)The fatty acid composition and total lipids of various forage crops at different cutting dates and seasons, which are used in forage grazing beef production in Argentina, were determined. Three experiments were carried ... -
Optimización de las condiciones de proceso de hidrólisis de pulmón bovino con papaína para la obtención de péptidos con poder antioxidante
Martinez, Fernanda Gabriela; Ambrosi, Vanina A.; Sancho, Ana Maria; Szerman, Natalia (Asociación Argentina de Tecnólogos Alimentarios, 2019-11)Existen varias razones por las cuales el consumo de subproductos bovinos no se encuentra explotado en todo su potencial. Entre ellas se encuentran: percepción negativa por parte de los consumidores, prácticas culturales o ... -
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 ... -
Oxidative stability and its relationship with natural antioxidants during refrigerated retail display of beef produced in Argentina
Insani, Ester Marina; Eyherabide, A.; Grigioni, Gabriela Maria; Sancho, Ana Maria; Pensel, Norma Ana; Descalzo, Adriana Maria (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 ... -
Response surface methodology study on the effects of sodium chloride and sodium tripolyphosphate concentrations, pressure level and holding time on beef patties properties
Szerman, Natalia; Ferrari, Romina; Sancho, Ana Maria; Vaudagna, Sergio Ramon (Elsevier, 2019-07)A Box-Behnken design was applied to evaluate the effects of sodium chloride (NaCl, 0–2%) and sodium tripolyphosphate (STPP, 0–0.5%) concentrations, pressure level (100–300 MPa) and holding time (1–5min) on technological ... -
Seasonal variation in the odour characteristics of whole milk powder
Biolatto, Andrea; Grigioni, Gabriela Maria; Irurueta, Martin; Sancho, Ana Maria; Taverna, Miguel Angel; Pensel, Norma Ana (2006-09-28)Seasonal changes in whole milk powder odour characteristics were monitored using SPME-GC and E-nose methodologies. ANOVA showed a significant effect of the season on dimethyl sulphide, n-pentanal, n-hexanal, and butyric ... -
Texture and color analysis of lentils and rice for instant meal using image processing techniques
Pieniazek, Facundo; Sancho, Ana Maria; Messina, Valeria (2016-10)Typical approaches for measuring color and texture properties are mostly timeconsuming. An image-based method was used to evaluate texture and color in lentils and rice subjected to freeze-drying for an instant meal. Cooked ... -
Tomato quality during short-termstorage assessed by colour and electronic nose
Sancho, Ana Maria; Messina, Valeria; Dominguez, Pia Guadalupe; Walsöe de Reca, Noemi; Carrari, Fernando; Grigioni, Gabriela Maria (2011-11-27)An assay based on an electronic olfactory system was set to evaluate tomato fruits by sensing the aromatic volatiles during postharvest storage of 21 days at 19 ± 0.5◦C in darkness. Olfactory system measurements were coupled ... -
Weather-based logistic models to estimate total fumonisin levels in maize kernels at export terminals in Argentina
Sancho, Ana Maria; Moschini, Ricardo Carlos; Fillipini, S.; Rojas, Dante Emanuel; Ricca, Alejandra Patricia (2017-11)Maize fumonisin (FB) contamination is strongly driven by the weather conditions and crop resistance. Logistic regression techniques were used to quantify the effect of weather-based variables on total FB content in kernel ...