autores
- xmlui.general.dspace_homeCentros e Institutos de InvestigaciónCIA. Centro de Investigaciones de AgroindustriaInstituto de Tecnología de Alimentosxmlui.ArtifactBrowser.ConfigurableBrowse.trail.metadata.authorInstituto de Tecnología de Alimentos
- Inicio
- Centros e Institutos de Investigación
- CIA. Centro de Investigaciones de Agroindustria
- Instituto de Tecnología de Alimentos
- autores
Autores
Mostrando ítems 1-7 de 7
-
Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 2: Emulsifying Properties
Manassero, Carlos Alberto; Beaumal, Valérie; Vaudagna, Sergio Ramon; Speroni, Francisco; Anton, Marc (2018-08)Soybean protein isolates (SPI) represent an important source of proteins that are used to prepare oil-in-water (o/w) emulsions. The influence of an innovative treatment (high hydrostatic pressure, HHP) combined with calcium ... -
Calcium Addition, pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 1: Colloidal Stability Improvement
Manassero, Carlos Alberto; David-Briand, Elisabeth; Vaudagna, Sergio Ramon; Anton, Marc; Speroni, Francisco (2018-02)Calcium addition to soybean protein dispersions increases nutritional value but harms functional properties, such as protein solubility and colloidal stability. The high hydrostatic pressure (HHP) treatment can reverse ... -
Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-added soymilk
Manassero, Carlos Alberto; Vaudagna, Sergio Ramon; Sancho, Ana Maria; Añón, María Cristina; Speroni, Francisco (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 ... -
High hydrostatic pressure and soybean protein addition to beef patties: effects on the formation of mixed aggregates and technological parameters
Bernasconi, Agustín; Szerman, Natalia; Vaudagna, Sergio Ramon; Speroni, Francisco (2020-08-27)The effect of replacing 20% of meat proteins with soy protein isolate (SPI) and high hydrostatic pressure (HHP, 300 MPa-5 min) on technological, color and texture parameters of beef patties was studied. Also, HHP-induced ... -
High hydrostatic pressure improves protein solubility and dispersion stability of mineral-added soybean protein isolate
Manassero, Carlos Alberto; Vaudagna, Sergio Ramon; Añón, María Cristina; Speroni, Francisco (2015-01)The influence of ion type, ion concentration and pH on the effect of high hydrostatic pressure (HHP) on solubility and dispersion stability of soybean protein isolate (SPI) was analyzed. Solubilizing effect of HHP was ... -
High hydrostatic pressure processing of beef patties: effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative properties of proteins
Speroni, Francisco; Szerman, Natalia; Vaudagna, Sergio Ramon (2014-06)Beef patties added with sodium tripolyphosphate (STPP; 0, 0.25 or 0.5%) and/or NaCl (0, 1 or 2%) were treated at 200 or 300 MPa (5 min, 5 °C) or kept refrigerated (non-pressurized). In non-pressurized patties, NaCl-solubilized ... -
High hydrostatic pressure treatment improves physicochemical properties of calcium- and soybean protein-added peach juice
Manassero, Carlos Alberto; Speroni, Francisco; Vaudagna, Sergio Ramon (Elsevier, 2018-11)Calcium- and soybean proteins-added peach beverages were prepared and subjected to high hydrostatic pressure (HHP, 600 MPa, 5 min) in order to evaluate their physicochemical properties (protein solubility, physical stability, ...