Temas 

Temas

Mostrando ítems 1-3 de 3

    • Effect of high-pressure treatment on hard cheese proteolysis 

      Costabel, Luciana Maria; Bergamini, Carina Viviana; Vaudagna, Sergio Ramon; Cuatrin, Alejandra; Audero, Gabriela Maria; Hynes, Erica Rut (2016-06)
      The application of high hydrostatic pressure (HHP) treatment has been proposed to reduce the ripening time of cheese via modifications in the enzymatic activities or the substrate reactivity. Investigations on the effect ...

    • Fenotipado Automático en Ovinos 

      Alvarez, Juan Mauricio; Zapata, Ricardo Raul; Garro, Ricardo Jesús (Asociación Argentina Criadores de Merino, 2020-12-01)
      El avance de las técnicas de explotación de la información de bases de datos de gran escala mediante inteligencia artificial no tiene precedentes. Las nuevas fuentes de datos incluyen las imágenes digitales, datos de ...

    • Reduction of Zygosaccharomyces rouxii Population in Concentrated Grape Juices by Thermal Pasteurization and Hydrostatic High Pressure Processing 

      Rojo, María Cecilia; Cristiani, M.; Szerman, Natalia; Gonzalez, M.L.; Lerena, María Cecilia; Mercado, Laura Analia; Combina, Mariana (Springer, 2019-02)
      Zygosaccharomyces rouxii is the most frequent spoilage yeast species detected in concentrated grape juice. In order to reduce Z. rouxii populations and consequently extend the microbiological shelf life of this product, ...