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Mostrando ítems 1-10 de 10
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Antilisterial efficacy of Lactobacillus bacteriocins and organic acids on frankfurters. Impact on sensory characteristics
Castellano, Patricia Haydee; Peña, Natalia; Pérez Ibarreche, Mariana; Carduza, Fernando Jose; Soteras, Trinidad; Vignolo, Graciela Margarita (2018-02)Dipping solutions containing bacteriocins produced by Lactobacillus curvatus CRL705 and Lactobacillus sakei CRL1862 (Bact705/1862), nisin and organic acids (lactic acid, LA; acetic acid, AA) were tested alone or in combination ... -
Effect of aging on the characteristics of meat from water buffalo grown in the Delta del Paraná region of Argentina
Irurueta, Martin; Cadoppi, Armando; Langman, Leandro Ezequiel; Grigioni, Gabriela Maria; Carduza, Fernando Jose (Elsevier, 2008-07)Fifteen crossbreed water buffalos were selected from a farm in Delta del Parana´, Entre Rı´os Province, Argentina. Animals were castrated males 20–24 months old reaching final live weights of 400–420 kg. They were predominantly ... -
Effect of calcium chloride marination on bovine Cutaneus trunci muscle
Gonzalez, Claudia Beatriz; Salitto, Valeria A.; Carduza, Fernando Jose; Pazos, Adriana Alejandra; Lasta, Jorge Augusto (Elsevier, 2001-03)The aim of this investigation was to determine the possibility of using calcium chloride solution in tough muscles (Cutaneus trunci) to reduce the aging period required to increase tenderness, without introducing undesirable ... -
Effect of commercial conditioning and cold quarantine storage treatments on fruit quality of ‘Rouge La Toma’ grapefruit (Citrus paradisi Macf.)
Biolatto, Andrea; Vazquez, Daniel Eduardo; Sancho, Ana Maria; Carduza, Fernando Jose; Pensel, Norma Ana (2004-08-23)We evaluated the effect of cold quarantine treatments on the development of CI and temperature conditioning on the induction of low temperature tolerance in “Rouge La Toma” grapefruit (Citrus paradisi Macf.), and their ... -
Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties, microstructure and sensory attributes of sous vide cooked beef muscles
Szerman, Natalia; Gonzalez, Claudia Beatriz; Sancho, Ana Maria; Grigioni, Gabriela Maria; Carduza, Fernando Jose; Vaudagna, Sergio Ramon (Elsevier, 2012-03)Beef muscles submitted to four enhancement treatments (1.88% whey protein concentrate (WPC) + 1.25% sodium chloride (NaCl); 1.88% modified whey protein concentrate (MWPC) + 1.25%NaCl; 0.25% sodium tripolyphosphate (STPP) ... -
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
Szerman, Natalia; Gonzalez, Claudia Beatriz; Sancho, Ana Maria; Grigioni, Gabriela Maria; Carduza, Fernando Jose; Vaudagna, Sergio Ramon (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 ... -
Oxidative stability parameters and sensory properties of in-shell "Stuart" pecans [Carya illinoinensis (Wangenh.) K.Koch] stored at different temperatures under non-accelerated conditions
Descalzo, Adriana Maria; Biolatto, Andrea; Rizzo, Sergio Anibal; Perez, Carolina Daiana; Frusso, Enrique Alberto; Carduza, Fernando Jose; Rossetti, Luciana (Elsevier, 2021-05-09)The main goal of the present work was to determine the oxidative stability of Stuart pecans stored at different temperatures throughout 300 days (approximately 10 months post-harvest). In-shell pecans were stored at 2 °C ... -
Paneles de evaluación sensorial en la identificación y caracterización de alimentos típicos. Aprendizajes a partir de la construcción de la IG del Salame de Colonia Caroya, Argentina
Carduza, Fernando Jose; Champredonde, Marcelo; Casablanca, François (Instituto de Estudios Avanzados (IDEA), Universidad de Santiago de Chile, 2016-05)The construction of a Geographical Indication (GI) concerns products that have a strong particularity. To identify the sensory profile of a typical food, it is necessary to have methodological tools that allow identifying ... -
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
Soteras, Trinidad; Cunzolo, Sebastián Abel; Carduza, Fernando Jose; Grigioni, Gabriela Maria (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 ... -
Uso de sal esférica para la reducción de sodio sin variación del gusto salado en la obtención de una hamburguesa de carne de cordero con aptitudes tecnológicas y sensoriales
Soteras, Trinidad; Cunzolo, Sebastián Abel; Carduza, Fernando Jose; Grigioni, Gabriela Maria (Foro de la Alimentación, la Nutrición y la Salud, 2019)A spherical salt was the strategy used to reduce the sodium content in a lamb meat burger in relation to a control sample —formulated with 1.5% sodium content— in order to maintain the same salty taste perception. The final ...