Artículos científicos
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Accumulation of human pharmaceuticals and biotransformation enzymes in fish from two areas of the lower Rio de la Plata Basin
(Elsevier, 2020-11-15)The accumulation of four human pharmaceuticals active compounds (HPhAC) in the muscle of four fish species of the Rio de la Plata Basin were assessed regarding the compound logP and pKa, and fish trophic levels. For ... -
Comparison of different analytical methods to evaluate the heat shock protein (HSP) response in fruits. Application to tomatoes subjected to stress treatments
(Elsevier, 2020-09-23)Heat shock proteins (HSP) are synthesized in living tissues exposed to transient increase in temperature and play a central role in the protective response against heat and other stresses. In fruits, this response to heat ... -
Assessment of Halamphora coffeaeformis Growth and Biochemical Composition for Aquaculture Purposes
(MDPI, 2020-04-08)The vast majority of the world’s fishery by-products are utilized in the fish farming industry. However, due to the high cost and unsustainability of these by-products, alternative sources must be found. Marine diatoms ... -
High hydrostatic pressure and soybean protein addition to beef patties: effects on the formation of mixed aggregates and technological parameters
(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 ... -
Advances in green processing of seed oils using ultrasound‐assisted extraction: A review
(Wiley, 2020-07-16)A growing interest in green bio‐refining technology using ultrasound to extract high‐added value compounds has been observed in the last decades. Therefore, it is of critical importance to consider the impact of the ... -
Application of high pressure-assisted infusion treatment to mango pieces: effect on quality properties
(Elsevier, 2020-06-20)The aim of this study was to evaluate the effect of the high pressure-assisted infusion treatment on the quality properties of mango cubes. Factors studied were: sorbitol concentration (20°Brix, 40°Brix, 60°Brix), calcium ... -
Effectiveness of short exposure times to electrolyzed water in reducing Salmonella spp and Imidacloprid in lettuce
(Elsevier, 2020-04-24)EW has been proposed as a sanitization method for home use to reduce chemical and biological hazards in fresh products. Most studies have evaluated exposure times of 1–10 min which may be too long for processing fresh ... -
Carrot pectin enriched fraction as a functional additive: Antioxidant and gelling effects in a model spreadable chia oil-in-water emulsion
(Elsevier, 2020-05-15)An orange-colored pectin-enriched fraction previously obtained from discarded carrots (CPEF; 42%-methylated, 14%-acetylated, 50% uronic acids) through high-power-ultrasound and bacterial hemicellulase, carrying carotenes, ... -
Biodisponibilidad potencial de hierro, calcio y zinc en galletitas, pastas y snacks comerciales libres de gluten
(Asociación Argentina de Dietistas y Nutricionistas Dietistas, 2019)La prevalencia de enfermedad celíaca se encontraría entre 0,5 y 1%, pero su incidencia está en franco aumento. Esta patología no solo afecta a los niños, actualmente, el 60% de los recién diagnosticados con celiaquía ... -
Validación de irradiación para reducir la presencia de Escherichia coli productor de toxina Shiga en carne picada fresca.
(2019-09)Escherichia coli productor de toxina Shiga (STEC) es el agente causal de diarreas con o sin sangre y, en los casos más severos, del Síndrome Urémico Hemolítico. La carne picada ha sido descripta como uno de los principales ... -
Efecto de la aplicación de tratamientos combinados de aditivos sobre la inhibición del pardeamiento enzimático en manzanas cv. Granny Smith mínimamente procesadas
(Gerencia de Comunicación e Imagen Institucional, DNA SICC, INTA, 2012-12)El pardeamiento enzimático, catalizado principalmente por la Enzima Polifenol Oxidasa (PPO), es uno de los principales problemas que afectan la calidad y limitan la vida útil de frutas y hortalizas mínimamente procesadas. ... -
Valorización de subproductos de la industria bovina mediante la obtención de hidrolizados proteicos para su uso como aditivo alimentario con poder antioxidante
(Red Alimentaria, 2019-11)Ante el alto nivel de desperdicios en la producción y consumo de alimentos, investigadores del INTA-ITA desarrollan estudios que permitirían aprovechar el alto contenido proteico del pulmón bovino para lograr un aditivo ... -
¿Qué relación existe entre los subproductos de la industria del bioetanol y la calidad de carne bovina?
(Red Alimentaria, 2019-11)Estudios realizados por el INTA-ITA, en la provincia de Córdoba, demuestran que la inclusión de los granos de destilería aportó un mayor contenido de proteínas y grasas en las dietas de los bovinos. No se observaron ... -
Integrated analysis of the quality of water bodies from the lower Paraná River basin with different productive uses by physicochemical and biological indicators
(Elsevier, 2020-03-20)The Paraná River basin is one of the most important in South America and is affected by human activities that take place on its margins. In particular, the De la Cruz stream flows through an industrial pole and the Arrecifes ... -
Use of spherical salt for reducing sodium content with no change in salty perception in the development of a lamb meat burger with high-rated technological and sensory properties
(2019)Se utilizó sal esférica como estrategia para la reducción del contenido de sodio en una hamburguesa de carne de cordero con respecto a una hamburguesa control —elaborada con sal de mesa al 1,5%— con el objeto de conservar ... -
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 ...