Browsing CIA. Centro de Investigaciones de Agroindustria by Title
Now showing items 162-181 of 212
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Obtención de péptidos con actividad antihipertensiva in vitro a partir de un subproducto bovino.
(Asociación Argentina de Tecnólogos Alimentarios, 2019-11)Bovine by-products represent approximately 66% the weight of the animal. In recent years, the market for these products has decreased because of their low costs. Due to the high protein content, some of these products can ... -
Odour Profile of Beef Using an Electronic Nose Based on MOS-Sensor
(2013-02)The development of the aroma and flavour of cooked meat is a very complex process in which different components react to produce chemical intermediates or final flavour volatiles compounds. The aim of the present research ... -
Oportunidad y necesidad de spin-offs en el Instituto Nacional de Tecnología Agropecuaria
(Universidad Nacional de General Sarmiento, 2007-12-12)El Spin-off en el marco de un mundo globalizado ha demostrado ser una herramienta de transferencia de tecnología que genera gran utilidad y provoca importantes spill-overs, con diversos grados de dificultad sujetos a una ... -
Opportunities and challenges in the design and analysis of biomass supply chains
(2015-12)The biomass supply chain is one of the most critical elements of large-scale bioenergy production and in many cases a key barrier for procuring initial funding for new developments on specific energy crops. Most productions ... -
Optimización de las condiciones de proceso de hidrólisis de pulmón bovino con papaína para la obtención de péptidos con poder antioxidante
(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
(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 ... -
Optimization of high pressure processing parameters to preserve quality attributes of a mixed fruit and vegetable smoothie
(2018-06)Fruit & Vegetable (F&V) smoothies are rich in nutrients and other health related compounds. However, they have a short shelf-life and the traditional methods applied to preserve them generate losses in their natural flavor ... -
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 ... -
Oxidative status of a yogurt-like fermented maize product containing phytosterols
(2018-05)This work describes the formulation of a functional yogurt-like product based on fermented maize with added phytosterols and its oxidative stability during cold storage. The technological challenge was to stabilize 3.5% ... -
Pectin-based composite film: effect of corn husk fiber concentration on their properties
(2017-05)Considering the polysaccharide composition and 32% of crystallinity of the water insoluble fiber extracted from corn husk (CHF) agricultural residue, its filler performance as water vapor permeability (WVP) and mechanical ... -
Perfil ambiental de la producción de bioetanol a partir de maíz en una biorrefinería de la provincia de Córdoba
(Red Argentina de Ciclo de Vida, 2019-11)El INTA ha desarrollado diversos estudios evaluando la performance ambiental de estas biorrefinerías (Hilbert et al 2016; Hilbert et al. 2017; Hilbert et al. 2018 y Schein et al. 2017). En esta línea, se pretende a través ... -
Perfil electroforético en carne bovina: incidencia de la alimentación animal con granos de destilería
(Asociación Argentina de Tecnólogos Alimentarios, 2019)Los granos de destilería (GD) -subproducto de la fermentación de maíz para obtener bioetanol- son ricos en la porción grasa y proteica del grano entero de maíz. Tienen un gran uso como suplemento en la dieta animal en los ... -
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 ... -
Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds of Argentina
(Elsevier, 2012-01)The objective of this study was to characterize the physicochemical and functional properties of meals (M) and fibrous fractions (FRF) of chia seeds (Salvia hispanica L.), and to compare the effect of oil extraction methods ... -
Una Plataforma para la salud : contra las alergias alimentarias
(Gerencia de Comunicación e Imagen Institucional, DNA SICC, INTA, 2011-12)Cada año, un mayor número de personas sufre de reacciones alérgicas desencadenadas por ciertos alimentos. A nivel internacional se reglamenta la identificación de sustancias alergénicas en los envases de los productos. -
Plum (Prunus salicina) peel and pulp microparticles as natural antioxidant additives in breast chicken patties
(2018-04)Fiber microparticles (MPCs) separately obtained from peel and pulp of Japanese plum residues contained co-extracted β-carotene, lutein, and α- and γ-tocopherols, as well as polyphenols (cyanidins, quercetin derivatives, ... -
Programa Pro Huerta INTA AMBA : análisis presupuestario y de gestión
(Facultad de Ciencias Económicas, Universidad de Buenos Aires, 2015)En el año 1990 el Instituto Nacional de Tecnología Agropecuaria (INTA) formula el proyecto del' Programa Pro Huerta: Autoproducción de alimentos. Dicho Programa se realiza en un contexto económico nacional con hiperinflación ... -
Promoción del consumo de frutas en niños en edad escolar
(Asociación Argentina de Tecnólogos Alimentarios, 2019)La FAO promueve actividades en pos de lograr los Objetivos de Desarrollo Sostenible, incluyendo “Hambre cero” y “Bienestar y Salud”. La educación nutricional en escolares permite acercar alimentos saludables e implementar ... -
Quality preservation and safety ensurement of a vegetable smoothie by high-pressure processing
(Institute of Food Science & Technology, 2019-10-31)This research aims to evaluate the effect of a previously optimized high‐pressure processing (HPP) treatment on the vegetable smoothie stability during 28 days at 5 °C and on the inactivation of a contamination with Listeria ... -
¿Qué relación existe entre los subproductos de la industria del bioetanol y la calidad de carne bovina?
(Red Alimentaria, 2019-11)Estudios realizados por el INTA-ITA, en la provincia de Córdoba, demuestran que la inclusión de los granos de destilería aportó un mayor contenido de proteínas y grasas en las dietas de los bovinos. No se observaron ...