• Napa freática: Dinámica, variables de control y contenido de nitratos en suelos de pampa arenosa 

      Vázquez Amabile, Gabriel G.; Bosch, Nicolas; Ricca, Alejandra Patricia; Rojas, Dante Emanuel; Ortiz de Zárate, María L.; Lascombes, Joaquín; Feiguín, María F.; Cristos, Diego Sebastian (Asociación Argentina Ciencia del Suelo, 2017-07)
      A fin de estudiar la dinámica y control de la napa freática y el contenido de nitratos, en lotes agrícolas del Oeste bonaerense, se analizaron registros de ocho años de nivel freático y muestras de agua extraídas durante ...
    • 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 ...
    • Non-marine Animal Bioactive Peptides. Properties, Sources, and Applications 

      Chamorro, Verónica Celeste; Pazos, Adriana Alejandra; Báez, Jessica; Fernández-Fernández, Adriana Maite; Medrano, Alejandra (Springer Nature, 2023-06)
      Animal proteins and their derivatives play a fundamental role in human nutrition as a source of valuable nutrients and bioactive peptides that have shown an increased interest for their application in the food, pharmaceutical, ...
    • Nutritional Profile of Ancestral Wheat Varieties (TriticumSpelta) and bakery products Obtained Under Organic Agriculture in Argentina. 

      Ormando, Paula; Mir, Leticia Raquel; Di Pane, Francisco; Molfese, Elena Rosa (ICC, 2021-03)
      The objective of this work was to evaluate the nutritional profile of only two organic whole spelt flours available at the market in Argentina, comparing their performance with a whole wheat bread flour (Triticum aestivum) ...
    • Obtención de hidrolizados a partir de librillo bovino utilizando Alcalasa 2.4L y estudio de su capacidad antioxidante 

      Lapolla Cabero, Francisco D.; Martinez, Fernanda Gabriela; Guidi, Silvina Mabel; Ormando, Paula; Szerman, Natalia (Asociación Argentina de Tecnólogos Alimentarios, 2023-10)
      During the slaughter stage, the meat sector produces a large amount of byproducts. Around 65% of the animal's weight corresponds to byproducts and/or coproducts, including tendons, internal organs, blood, skin, and contents ...
    • Obtención de péptidos con actividad antihipertensiva in vitro a partir de un subproducto bovino. 

      Chamorro, Verónica Celeste; Martinez, Fernanda Gabriela; Pazos, Adriana Alejandra; Szerman, Natalia; Ambrosi, Vanina A. (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 

      Grigioni, Gabriela Maria; Paschetta, Fernanda; Soteras, Trinidad; Messina, Valeria Marisa (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 ...
    • Omega-3 fortified yogurt and ITS influence on plasma lipid profile in an animal model 

      Diaz, Gabriela Esther; Foltran, Rocío Beatriz; Diaz, Silvina Laura; Feliu, María Susana; Impa Condori, Anabel Rocío; Guidi, Silvina Mabel; Ambrosi, Vanina; Nanni, Mariana Sandra; Godoy, Maria Fernanda (Sociedad Argentina de Investigación Clínica, 2023-11)
      Regular intake of omega-3 fatty acids (O–3FAs) improves human health helping to reduce chronic noncommunicable diseases among others. Dairy products are a complex mixture of various nutrients and other components that ...
    • Optimising the Polyphenolic Content and Antioxidant Activity of Green Rooibos (Aspalathus linearis) Using Beta-Cyclodextrin Assisted Extraction 

      Vhangani, Lusani Norah; Favre, Leonardo Cristian; Rolandelli, Guido; Van Wyk, Jessy; Buera, María del Pilar (2022-05-27)
      Antioxidant activity associated with green rooibos infusions is attributed to the activity of polyphenols, particularly aspalathin and nothofagin. This study aimed to optimise β-cyclodextrin (β-CD)-assisted extraction of ...
    • 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 ...
    • Optimization of high pressure processing parameters to preserve quality attributes of a mixed fruit and vegetable smoothie 

      Fernandez, María Verónica; Denoya, Gabriela Inés; Agüero, Maria Victoria; Jagus, Rosa Juana; Vaudagna, Sergio Ramon (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 

      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 ...
    • Oxidative Stability and Sensory Properties of Pecan Nuts 

      Descalzo, Adriana Maria; Rizzo, Sergio Anibal; Perez, Carolina Daiana; Biolatto, Andrea; Frusso, Enrique Alberto; Grigioni, Gabriela Maria; Rossetti, Luciana (IntechOpen, 2022-10-04)
      Pecans are the nut with the higher oil content. In addition, they present a large number of polyunsaturated fatty acids, which are susceptible to oxidation. Oxidative damage in pecans is traduced in lower quality aspects, ...
    • Oxidative stability parameters and sensory properties of in-shell "Stuart" pecans [Carya illinoinensis (Wangenh.) K.Koch] stored at different temperatures under non-accelerated conditions 

      Descalzo, Adriana Maria; Biolatto, Andrea; Rizzo, Sergio Anibal; Perez, Carolina Daiana; Frusso, Enrique Alberto; Carduza, Fernando Jose; Rossetti, Luciana (Elsevier, 2021-05-09)
      The main goal of the present work was to determine the oxidative stability of Stuart pecans stored at different temperatures throughout 300 days (approximately 10 months post-harvest). In-shell pecans were stored at 2 °C ...
    • Oxidative status of a yogurt-like fermented maize product containing phytosterols 

      Descalzo, Adriana Maria; Rizzo, Sergio Anibal; Servent, Adrien; Rossetti, Luciana; Lebrun, Marc; Perez, Carolina Daiana; Boulanger, Renaud; Mestres, Christian; Pallet, Dominique; Dhuique-Mayer, Claudie (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% ...
    • Paneles de evaluación sensorial en la identificación y caracterización de alimentos típicos. Aprendizajes a partir de la construcción de la IG del Salame de Colonia Caroya, Argentina 

      Carduza, Fernando Jose; Champredonde, Marcelo; Casablanca, François (Instituto de Estudios Avanzados (IDEA), Universidad de Santiago de Chile, 2016-05)
      The construction of a Geographical Indication (GI) concerns products that have a strong particularity. To identify the sensory profile of a typical food, it is necessary to have methodological tools that allow identifying ...
    • 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. ...