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Mostrando ítems 1-12 de 12
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Efecto de la aplicación de tratamientos combinados de aditivos sobre la inhibición del pardeamiento enzimático en manzanas cv. Granny Smith mínimamente procesadas
Denoya, Gabriela Inés; Ardanaz, M.; Sancho, Ana Maria; Benitez, Celia Ester; Gonzalez, Claudia Beatriz; Guidi, Silvina Mabel (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. ... -
Efecto de los tratamientos poscosecha en la expresión de proteínas de estrés térmico en tomate Beatriz = Effect of postharvest treatments on the expression of HSPs in tomatoes Beatriz
Guidi, Silvina Mabel; Nanni, Mariana; Budde, Claudio Olaf; Negri, Pablo Augusto; Polenta, Gustavo Alberto; Gonzalez, Claudia Beatriz (Asociación Argentina de Horticultura, 2015)El almacenamiento de frutos de tomates (Solanum lycopersicum L.) a bajas temperaturas permite extender el período de mercadeo. Sin embargo, esta fruta es susceptible de manifestar daño por frío (DF). El objetivo del ... -
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 salt addition on sous vide cooked whole beef muscles from Argentina
Vaudagna, Sergio Ramon; Pazos, Adriana Alejandra; Guidi, Silvina Mabel; Sanchez, Guillermo; Carp, D.J.; Gonzalez, Claudia Beatriz (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 ... -
Effect of salt addition on the thermal behavior of proteins of bovine meat from Argentina
Pighin, Darío Gabriel; Sancho, Ana Maria; Gonzalez, Claudia Beatriz (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 ... -
Effect of slaughter handling conditions and animal temperament on bovine meat quality markers = Efecto del manejo y del temperamento animal sobre indicadores de calidad de la carne bovina
Pighin, Darío Gabriel; Davies, Patricio; Grigioni, Gabriela Maria; Pazos, Adriana Alejandra; Ceconi, Irene; Mendez, Daniel Gustavo; Buffarini, Miguel Angel; Sancho, Ana Maria; Gonzalez, Claudia Beatriz (2013-09)The aim of this research was to study the effect of different handling conditions on physiological stress indicators and meat quality of beef cattle by studying animals with different temperaments. Forty animals classified ... -
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 ... -
Enrichment of myofibrillar proteins from beef muscle by a simple sequential method
Pighin, Darío Gabriel; Gonzalez, Claudia Beatriz (Wiley, 2008-10-08)A great deal of attention has been paid to the most important proteins of the myofibrillar system – myosin, actin, titin and nebulin – because of their potential role in meat processing. Several methods from different ... -
Heat and anaerobic treatments affected physiological and biochemical parameters in tomato fruits
Polenta, Gustavo Alberto; Lucangeli, C.D.; Budde, Claudio Olaf; Gonzalez, Claudia Beatriz; Murray, Ricardo Ernesto (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 ... -
High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins
Ambrosi, Vanina; Polenta, Gustavo Alberto; Gonzalez, Claudia Beatriz; Ferrari, G.; Maresca, P. (2016-12)Whey proteins, due to their high nutritional value, are generally hydrolyzed to reduce the allergenicity and used as ingredients in many special products, such as infant formulae, geriatric products, highly energetic ... -
The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio
Vaudagna, Sergio Ramon; Gonzalez, Claudia Beatriz; Guignon, Bérengère; Aparicio, Cristina; Otero, Laura; Sanz, Pedro D. (Elsevier, 2012-12)We compared the application of high hydrostatic pressure (HHP) on unfrozen carpaccio (HHP at 20 °C) and on previously-frozen carpaccio (HHP at − 30 °C). HHP at 20 °C changed the color. The pressure increase from 400 to 650 ...