Instituto de Tecnología de Alimentos: Envíos recientes
Mostrando ítems 201-220 de 315
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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 ... -
Effect of Moringa oleifera leaf powder on drying kinetics, physico-chemical properties, ferric reducing antioxidant power, α-tocopherol, β-carotene, and lipid oxidation of dry pork sausages during processing and storage
(Wiley, 2019-10-23)The potential of Moringa oleifera leaf powder (MLP) to limit lipid oxidation in nitrite‐free unfermented dry pork sausages (droëwors) was investigated. Total phenolic compounds, α‐tocopherol and β‐carotene content of MLP ... -
High‐pressure processing of persimmon purée: Stability during chilled storage
(Wiley, 2019-11-13)The aim of the study was to evaluate the effect of the high pressure (HP) technology on the preservation of persimmon purée during chilled storage (1, 30, and 90 days at 4 ± 1 °C). Results showed that the treatment at 400 ... -
Effects of postharvest pulsed light treatments on the quality and antioxidant properties of persimmons during storage
(Elsevier, 2019-10-24)Pulsed light (PL) treatment for food consists in the application of a polychromatic light (wavelength: 200–1100 nm) in the form of intense but short pulses, frequently investigated as a decontamination method. In this work, ... -
Combination of organic acids and low-dose gamma irradiation as antimicrobial treatment to inactivate Shiga toxin-producing Escherichia coli inoculated in beef trimmings: Lack of benefits in relation to single treatments
(Plos ONE, 2020-03-26)The aim of this study was to assess the efficacy of lactic acid (LA), caprylic acid (CA), high- (HDI) and low- (LDI) dose gamma irradiation and LDI combined with LA or CA on the inactivation of a pool of Shiga toxin-producing ... -
Meat quality traits and feeding distillers grains to cattle: a review
(2019-12-04)Livestock management and meat production involve a series of steps that affect meat quality. Animal genetics, nutrition and diets, slaughter procedures and meat-preservation conditions are some of the parameters that should ... -
Effect of high hydrostatic pressure on Salmonella spp inactivation and meat-quality of frozen chicken breast
(2019-11-21)The aim of this study was to evaluate the effect of the pressure level and holding time on the Salmonella spp inactivation during HHP processing in frozen chicken breast fillets. Once identified the most effective process, ... -
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. -
Fusarium species and mycotoxin contamination in maize in Buenos Aires province, Argentina
(Springer, 2019-10-28)Maize is one of the most important crops in Argentina. This crop can be affected by the presence of different Fusarium species, causing two distinct diseases known as Fusarium ear rot and Gibberella ear rot. In this study, ... -
Regulación de hormonas esteroides y metabolismo reductivo de la progesterona durante el desarrollo embrionario en los tejidos esteroidogenicos de Gallus Domesticus. Relación con la introducción de la δ-ALA-Sintetasa
(Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1986)El tema de esta tesis obliga a tener en cuenta dos conceptos relativamente recientes en biología de la regulación humoral que, al tiempo de dar una visión más generalizada, por ende, integrativa, de los fenómenos hasta ... -
Heat and anaerobic treatments affected physiological and biochemical parameters in tomato fruits
(2006-01)The aim of the present work was to evaluate the effect of thermal and anaerobic treatments on physiological and biochemical parameters in a variety of tomatoes (Lycopersicon esculentum Mill. cv. Colt 45). Treatments applied ... -
Efecto de las altas presiones hidrostáticas sobre la calidad y vida útil de duraznos mínimamente procesados. Aspectos bioquímicos, fisicoquímicos, higiénico-sanitarios, nutricionales y sensoriales
(Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires, 2015)Actualmente, los consumidores demandan productos de conveniencia que conserven sus características naturales, como las frutas y hortalizas mínimamente procesadas (FyHMP), con un mínimo agregado de aditivos. La tecnología ... -
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 ... -
Effect of whey protein concentrate and sodium chloride concentrations on the odour profile of sous vide cooked whole-muscle beef from Argentina
(Elsevier, 2007-12-23)Semitendinosus muscles added with whey protein concentrate (WPC) and sodium chloride (NaCl) were submitted to sous vide cooking. Four enhancement treatments and a control were tested: 0.875% WPC (w/w) + 0.625% NaCl, 2.625% ... -
Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sous vide cooked beef
(2007-01-02)Beef muscles cooked by the sous vide system were evaluated for the effects of pre-injection tumbling, brine addition and post-injection tumbling on technological parameters, physical properties, visual appearance and tissue ... -
Effect of salt addition on sous vide cooked whole beef muscles from Argentina
(Elsevier, 2007-11-17)Sodium chloride (NaCl, 0–1.4%) and sodium tripolyphosphate (STPP, 0–0.5%) were added to Semitendinosus muscles and submitted to sous vide cooking at different temperatures (55–75 °C). The effects of these three factors on ... -
Conjugated linoleic acid (CLA) and polyunsaturated fatty acids in muscle lipids of lambs from the Patagonian area of Argentina
(Elsevier, 2007-12-23)The concentrations of fatty acids were measured in total lipids, triacyglycerol and phospholipid fractions of intramuscular fat (IMF) from the Longissimus dorsi (LD) muscle of 10 lambs reared to approximately 30 kg live ... -
Effect of salt addition on the thermal behavior of proteins of bovine meat from Argentina
(Elsevier, 2007-12-23)Research was undertaken to investigate how the addition of sodium chloride (NaCl) and/or sodium tripolyphosphate (TPP) to sous vide cooked meat pieces produces an increase in water holding capacity (WHC). Semitendinosus ... -
Beef lipids in relation to animal breed and nutrition in Argentina
(Elsevier, 2007-10-26)Fatty acid (FA) composition of intramuscular fat (IMF) in M. Longissimus dorsi (LD) was measured in 72 steers from Angus (A), Charolais × Angus (CHA×A) and Holstein Argentine (HA) breeds. The steers were allotted to four ... -
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 ...