Browsing CIA. Centro de Investigaciones de Agroindustria by Title
Now showing items 189-208 of 212
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Seasonal variation in the odour characteristics of whole milk powder
(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 ... -
Selective androgen receptor modulators: comparative excretion study of bicalutamide in bovine urine and faeces
(Wiley, 2017-07)Besides their development for therapeutic purposes, non-steroidal selective androgen receptormodulators (non-steroidal SARMs) are also known to impact growth-associated pathways as ligands of androgenic receptors (AR). ... -
Socio-economic dynamics and innovative technologies affecting health-related lipid content in diets: Implications on global food and nutrition security
(2015-10)The recent increase in human population coupled with rural-to-urban migration has led to challenges in managing a balanced diet in both food ‘secure’ and food ‘insecure’ regions. As a result of this geographic phenomenon, ... -
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 ... -
Soy protein isolate added to vacuum-packaged chorizos: effect on drip loss, quality characteristics and stability during refrigerated storage
(Elsevier, 2000-09-15)Chorizo is a raw sausage, which is manufactured with beef, pork meat and pork fat, additives and spices. In Argentina, the expenditure of chorizo is through butchery and supermarkets where the product can be found packaged ... -
Study of some aryl-propionamide SARMs metabolism in food producing animals. Highlighting biomarkers of exposure and effects for control purposes.
(2020-06-25)Compounds with anabolic properties have recently emerged: specific androgen receptor modulators (SARMs), currently being developed for the treatment of muscle-loss diseases. For example, commercially available Ostarine ... -
Subtyping of Escherichia coli O157:H7 Strains Isolated from Human Infections and Healthy Cattle in Argentina
(Mary Ann Liebert, Inc., 2012-05-02)Shiga toxin–producing Escherichia coli (STEC) cause nonbloody (NBD) and bloody diarrhea (BD), and hemolytic uremic syndrome (HUS). Cattle have been described as their main reservoir. STEC O157:H7 is recognized as the ... -
Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters
(2017-05)Fresh-cut products represent an easy way to include fruits in everyday meals. The aim of this work was to evaluate the suitability of two cultivars for high pressure processing (HPP), and to establish the principal parameters ... -
Texture and color analysis of lentils and rice for instant meal using image processing techniques
(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 ... -
The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio
(Elsevier, 2012-12)We compared the application of high hydrostatic pressure (HHP) on unfrozen carpaccio (HHP at 20 °C) and on previously-frozen carpaccio (HHP at − 30 °C). HHP at 20 °C changed the color. The pressure increase from 400 to 650 ... -
The incorporation of alpha-tocopherol and functional doses of phytosterol esters during cheesemaking does not affect DNA or mRNA dynamics of Streptococcus thermophilus and Lactococcus lactis throughout and after the end of ripening
(2017-10)Tocopherols and phytosterols are lipid-soluble molecules which have been widely used in the food industry. Nevertheless, the influence of these compounds on the performance of starter lactic acid bacteria (SLAB) in fermented ... -
Tomato quality during short-termstorage assessed by colour and electronic nose
(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 ... -
Trazabilidad: El rol de la información en el marco del nuevo paradigma de calidad. Informe técnico 0001-2010
(2010)Más allá del enfoque teórico adoptado, la mayoría coinciden en destacar como elemento común y central del proceso de globalización a la condición planetaria de ciertos movimientos sociales, económicos y culturales. A su ... -
Trazabilidad: el rol de la información en el marco del nuevo paradigma de la calidad
(CIAAL, 2015-01)El nuevo contexto mundial, signado por una era global que enfatiza el rol del consumidor a la par que acelera los procesos de innovación vinculados con las nuevas tecnologías de la información y la comunicación(TIC), ... -
Use of spherical salt for reducing sodium content with no change in salty perception in the development of a lamb meat burger with high-rated technological and sensory properties
(2019)Se utilizó sal esférica como estrategia para la reducción del contenido de sodio en una hamburguesa de carne de cordero con respecto a una hamburguesa control —elaborada con sal de mesa al 1,5%— con el objeto de conservar ... -
Validación de irradiación para reducir la presencia de Escherichia coli productor de toxina Shiga en carne picada fresca.
(2019-09)Escherichia coli productor de toxina Shiga (STEC) es el agente causal de diarreas con o sin sangre y, en los casos más severos, del Síndrome Urémico Hemolítico. La carne picada ha sido descripta como uno de los principales ... -
Valorización de subproductos de la industria bovina mediante la obtención de hidrolizados proteicos para su uso como aditivo alimentario con poder antioxidante
(Red Alimentaria, 2019-11)Ante el alto nivel de desperdicios en la producción y consumo de alimentos, investigadores del INTA-ITA desarrollan estudios que permitirían aprovechar el alto contenido proteico del pulmón bovino para lograr un aditivo ... -
Variation for health-enhancing compounds and traits in onion (Allium cepa L.) germplasm
(2016)Consumption of onion has been associated with reduced incidence of chronic diseases. Phenolic, organosulfur and carbohydrate compounds present are largely responsible for these effects. This study examined compositional ... -
Vegetales mínimamente procesados: frescos y saludables.
(SEPOMEX, 2020-11)El propósito de los alimentos mínimamente procesados refrigerados es proporcionar al consumidor un producto vegetal (fruta y hortaliza) muy parecido al fresco, con una vida útil prolongada y, al mismo tiempo, garantizar ... -
Virus transmitidos por alimentos: primer reporte en ostras (Crassostrea gigas), provincia de Buenos Aires
(Asociación Argentina de Microbiología, 2019-09)Este trabajo constituye la primera detección de Norovirus GII.4 y Rotavirus G8P[1] en alimentos en Argentina. Los norovirus NoV junto con los rotavirus ( humanos, son los principales agentes virales causantes de brotes ...