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Mostrando ítems 1-11 de 11
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An optimized purple corn cob extract as an ingredient for the development of maize-based extrudates with novel characteristics
Rolandelli, Guido; Favre, Leonardo Cristian; Aguirre-Calvo, Tatiana Rocío; Farroni, Abel Eduardo; Buera, María del Pilar; Dos Santos Ferreira, Cristina (Elsevier, 2023-11)Purple corn cobs (PCC) are normally discarded although containing valuable components of potential application in the development of foods and ingredients. Optimum extraction conditions for PCC bioactive compounds were ... -
Analysis of molecular mobility in corn and quinoa flours through ¹H NMR and its relationship with water distribution, glass transition and enthalpy relaxation
Rolandelli, Guido; Farroni, Abel Eduardo; Buera, María del Pilar (Elsevier, 2021-03)Solids-water interactions of corn and quinoa flours were evaluated through 1H NMR, DSC, and water sorption isotherms. Glass transition temperature (Tg), observed by DSC, was better distinguished through FID signals, and ... -
Assessing changes in enriched maize flour formulations after extrusionby means of FTIR, XRD, and chemometric analysis
Cueto, Mario Alberto; Farroni, Abel Eduardo; Rodríguez, Silvio D.; Schoenlechner, Regine; Schleining, Gerhard; Buera, María del Pilar (2018-10)Spectral analysis employing multivariate techniques was employed to differentiate plain maize flours from formulations containing maize with added milled chia or quinoa seeds for producing cereal breakfast extrudates. The ... -
Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production
Farroni, Abel Eduardo; Buera, María del Pilar (Elsevier, 2012-12)The aim of this work was to study colour and surface fluorescence development in relation to the chemical markers for the Maillard reaction at the cooking, flaking and toasting stages of cornflake production process. Colour ... -
Components interactions and changes at molecular level in maize flour-based blends as affected by the extrusion process. A multi-analytical approach
Rolandelli, Guido; Gallardo-Navarro, Yoja Teresa; García Pinilla, Santiago; Farroni, Abel Eduardo; Gutierrez-Lopez, Gustavo Fidel; Buera, María del Pilar (Elsevier, 2021-02)The aim of this work was to evaluate the influence of partial replacement of maize flour by sub-valuated whole grain flours on the interactions and spatial distribution of the main components of extruded snacks. Non-destructive, ... -
Cornflake production process: state diagram and water mobility characteristics
Farroni, Abel Eduardo; Buera, María del Pilar (Springer, 2014-10)The aim of this work was to fully understand the physicochemical events involved in the development of the cornflake structure, taking into consideration the water sorption characteristics and state changes in the solid ... -
FT-IR and untargeted chemometric analysis for adulterant detection in chia and sesame oils
Rodríguez, Silvio David; Gagneten, Maite; Farroni, Abel Eduardo; Percibaldi, Nora Mabel; Buera, María del Pilar (Elsevier, 2019-05)Chia (Salvia hispanica L.) and sesame (Sesamum indicum L.) oils are valorized for their health benefits and both are extensively used as ingredients in different food formulations and/or processes. Their retail prices are ... -
Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour
Rolandelli, Guido; García Navarro, Yoja Teresa; García Pinilla, Santiago; Farroni, Abel Eduardo; Gutiérrez López, Gustavo Fidel; Buera, María del Pilar (Elsevier, 2020-07)Corn flour blends including 25 % of pearl millet, red sorghum, quinoa or canary seed flours, not deeply studied in the extrusion process of corn-based products, were used for extrudates production. Several physical, ... -
Physical and mechanical properties of maize extrudates as affected by the addition of chia and quinoa seeds and antioxidants
Cueto, Mario Alberto; Porras-Saavedra, Josefina; Farroni, Abel Eduardo; Alamilla-Beltrán, Liliana; Schöenlechner, Regine; Schleining, Gerhard; Buera, María del Pilar (2015-12)The physical and mechanical properties of maize extrudates have been analyzed in relation to the addition of quinoa flour and two novel ingredients, chia and powder extract of purple corn with antioxidant properties. Maize ... -
Physicochemical transformations of corn-based snacks with underexploited grains addition during storage: multi-analytical assessment
Rolandelli, Guido; Farroni, Abel Eduardo; Buera, María del Pilar (Wiley, 2022-11)Corn-based snacks were prepared with the addition of 25% of millet, sorghum, quinoa, and canary seed flours, which are scarcely used grains for human food and can grow in low-fertility soils. GuggenheimAnderson-de Boer (GAB) ... -
Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes
Cueto, Mario Alberto; Farroni, Abel Eduardo; Buera, María del Pilar (ISEKI Food Association, 2016-04)Some of the products generated by the Maillard reaction are desired and very important for defining consumer acceptance of breakfast cereals. However, in recent years there has been an increased concern about compounds ...