Envíos recientes 

Instituto de Tecnología de Alimentos: Envíos recientes

Mostrando ítems 21-40 de 311

    • Chapter 5 - Strategies to improve enzyme performance: Effect of high pressure on the substrate and pressure-assisted reaction 

      Polenta, Gustavo Alberto; Ambrosi, Vanina; Costabel, Luciana Maria; Colletti, Analia Cecilia; Vaudagna, Sergio Ramon; Denoya, Gabriela Inés (Elservier, 2023)
      The chapter presents different practical applications that can be classified under the general framework of the management and optimization of enzymatic reactions influenced by high-pressure processing (HPP). These enzymes ...

    • 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, ...

    • Application of Direct and Indirect Non-thermal Plasma in the Development of Ready-to-Eat Foods 

      Denoya, Gabriela Inés; Szerman, Natalia; Vaudagna, Sergio Ramon (Springer Nature, 2024-03)
      Purpose of Review: The studies of the application of non-thermal plasma (NTP) for food processing and preservation during the last 5 years have been exponentially increasing. In this work, we review the main findings in ...

    • Propiedades tecnofuncionales de grillo (Gryllus assimils) entero y en polvo 

      Chamorro, Verónica Celeste; Vasquez Mazo, Priscilla; Veggetti, Mariela Iris; Polenta, Gustavo Alberto; Gallardo, Gabriela Laura; Pazos, Adriana Alejandra (Asociación Argentina de Tecnólogos Alimentarios (AATA), 2023-10)
      The growth of the world population leads to an increase in food production, causing traditional production systems to use more resources to satisfy demand. However, there are alternatives, such as the production of insects ...

    • Caracterización nutricional del polvo de larva de Tenebrio molitor 

      Chamorro, Verónica Celeste; Gallardo, Gabriela Laura; Vasquez Mazo, Priscilla; Aparicio, Juan José (2023-11)
      Currently, the world consumes more than 2,000 species of insects with a high nutritional profile, particularly regarding their protein content. Said protein contains a high concentration of essential amino acids and is ...

    • Wastewater surveillance of enteric viruses in eastern Argentina: High rates of detection and first report of NoV GI.5 and GII.20 

      Frydman, Camila Ayelén; Miño, Samuel; Iglesias, Néstor Gabriel; Carballeda, Juan Manuel; Simari, Milagros Belén; Pisano, María Belén; Dus Santos, Maria Jose; Mozgovoj, Marina Valeria (Elsevier, 2024-04)
      Individuals infected with enteric viruses excrete them in their feces for an extended period, whether symptomatic or asymptomatic. This characteristic, combined with the capability of these viruses to persist in the ...

    • Calidad de carne bovina: efecto del estado reproductivo y el tiempo de maduración de la carne 

      Merayo, Manuela; Grigioni, Gabriela Maria; Antenao, Juan Alberto; Garcilazo, Maria Gabriela (Asociación Argentina de Producción Animal (AAPA), 2023-09-13)
      El color y la terneza de la carne bovina son considerados atributos de calidad con gran incidencia sobre la decisión de compra y experiencia del consumidor...

    • 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 ...

    • Milk-Clotting Properties and Primary Proteolysis of a Lyophilised Extract from Artichoke Flowers (Cynara scolymus L.) 

      Crosetti, Valentina; Sola, Agustín; Grigioni, Gabriela Maria; Torres, María José (Facultad de Tecnología de Alimentos y Biotecnología, Universidad de Zagreb, 2023-10-01)
      Research background: A few studies have investigated Cynara scolymus enzymes as a substitute for calf rennet in cheese making. They used aqueous extracts prepared by maceration of plant material and stored by freezing. ...

    • The Intake of Yogurt With Omega-3 Fatty Acids Affects Bone Quality in Growing Wistar Rats. Influence of Previous Nutritional Status 

      Godoy, Maria Fernanda; Diaz, Gabriela Esther; Bozzini, Clarisa; Guidi, Silvina Mabel; Ambrosi, Vanina; Mambrin, María Cecilia; Orzuza, Ricardo; Chamorro, Verónica Celeste; Slobodianik, Nora Haydee; Feliu, Maria Susana (Elsevier, 2023-07)
      Omega-3 fatty acids are important on cardiovascular health, inflammation, immune system, bone development, cognition among others. The objective was to analyze the effect of the administration of yogurt alone and added ...

    • Análisis y tipificación de carne de Búfalo mediante la amplificación por qPCR. Comunicación. 

      Guidi, Silvina Mabel; Ambrosi, Vanina; Diaz, Gabriela Esther; Cadoppi, Carlos Armando; Nanni, Mariana Sandra; Cunzolo, Sebastián Abel (Asociación Argentina de Producción Animal, 2023-09)
      Meat is one of the main food sources due to its protein content. In recent years, consumers, both nationally and internationally, have shown interest in alternative sources to beef (e.g. ostrich, Kobe beef, buffalo, etc.). ...

    • Detección de ADN porcino en productos cárnicos comerciales por qPCR 

      Guidi, Silvina Mabel; Ambrosi, Vanina; Dolosa, Sasha; Nanni, Mariana Sandra; Diaz, Gabriela Esther (Asociación Argentina de Tecnólogos Alimentarios (AATA), 2023-10)
      Beef is one of the main sources of food in our country, due to its high protein content. biological value and organoleptic characteristics. Within meat products, a product made entirely with meat (fat ≤ 20%) is called ...

    • Efecto de yogur fortificado con nanoliposomas de ácidos grasos Omega 3 (EPA+DHA) sobre índices nutricionales 

      Diaz, Gabriela Esther; Pega, Juan Franco; Perez, Carolina Daiana; Ambrosi, Vanina; Guidi, Silvina Mabel; Nanni, Mariana Sandra (Asociación Argentina de Tecnólogos Alimentarios (AATA), 2023-10)
      The main Omega3 polyunsaturated fatty acids (𝜔3 PUFA) are alpha-linolenic acid (ALA, 18:3 n-3), eicosapentaenoic acid (EPA, 202:5 n-3) and docosahexaenoic acid (DHA, 22:6 n-3). ALA is essential; It means that the body ...

    • Incorporación de hidrolizado de pulmón bovino, como aditivo antioxidante, en hamburguesas de pollo 

      Martinez, Fernanda Gabriela; Ambrosi, Vanina; Szerman, Natalia (Asociación Argentina de Tecnólogos Alimentarios (AATA), 2023-10)
      Nowadays, consumers prefer foods with clean labeling, that is, they do not contain additives, or if they do, they are of natural origin. This has caused the The food industry is gradually replacing artificial antioxidants ...

    • Meat Quality Traits in Beef from Heifers: Effect of including Distiller Grains in Finishing Pasture-Based Diets 

      Merayo, Manuela; Pighin, Darío Gabriel; Cunzolo, Sebastián Abel; Veggetti, Mariela Iris; Soteras, Trinidad; Chamorro, Verónica Celeste; Pazos, Adriana Alejandra; Grigioni, Gabriela Maria (MDPI, 2023-09-01)
      Distiller grains (DG), which are the by-product from the bioethanol industry, represent an interesting alternative as animal feedstock. To our knowledge, little information is available on the inclusion of DG on the quality ...

    • Efecto de la irradiación gamma sobre la calidad en arándanos frescos (variedad Emerald) 

      Rodriguez Racca, Anabel; Bejarano, Melany; Godoy, Maria Fernanda; Lires, Carla; Pannunzio, Alejandro; Vaudagna, Sergio Ramon (Instituto de Tecnología de los Alimentos, Universidad Nacional del Litoral, 2021-07)
      Gamma irradiation technology could be a promising alternative for the preservation of fresh blueberries since it does not produce significant deterioration in their quality. The objective of this work was to evaluate the ...

    • Aplicación de la tecnología de irradiación gamma para garantizar la inocuidad y preservar la calidad de arándanos cv Emerald 

      Rodriguez Racca, Anabel; Fernandez, Mariano Manuel; Cap, Mariana; Pesquero, Natalia; Cingolani, María Celeste; Lires, Carla; Rocha, Verónica Beatriz; Galeano, Fabiana Solange; Pannunzio, Alejandro; Vaudagna, Sergio Ramon (Ministro de Ciencia y Tecnología, Gobierno de la Provincia de Córdoba, 2022-10)
      Blueberries are usually marketed without any type of washing so as not to affect the integrity of the fruit, which is why they are susceptible to contamination with pathogenic and spoilage microorganisms. The application ...

    • Manual de apicultura para ambientes subtropicales 

      Dini, Cecilia; Bedascarrasbure, Enrique Luciano (Ediciones INTA, 2011)
      El Manual propone comenzar conociendo la colonia de abejas y su relación con las diferentes condiciones ambientales en nuestra región, tomando conciencia en todo su recorrido sobre la importancia de preservar el ambiente ...

    • Assessment of the Efficiency of Technological Processes to Modify Whey Protein Antigenicity 

      Ambrosi, Vanina; Guidi, Silvina Mabel; Primrose, Debora Marina; Gonzalez, Claudia Beatriz; Polenta, Gustavo Alberto (Multidisciplinary Digital Publishing Institute (MDPI), 2023-09-07)
      Whey is a by-product that represents a cheap source of protein with a high nutritional value, often used to improve food quality. When used as a raw material to produce hypoallergenic infant formulas (HIF), a processing ...

    • Factores productivos y su relación con el bienestar animal en bovinos de carne. Estudio del estrés térmico, la raza y la categoría 

      Langman, Leandro Ezequiel (Facultad de Ciencias Veterinarias, Universidad de Buenos Aires, 2023-08)
      There are multiple aspects that affect animal welfare in production systems including environmental factors and those related to management conditions. Regarding the latter and considering that one of the goals of the ...