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Mostrando ítems 1-10 de 10
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Biochemical and microstructural assessment of minimally processed peaches subjected to high-pressure processing : implications on the freshness condition
Denoya, Gabriela Inés; Polenta, Gustavo Alberto; Vaudagna, Sergio Ramon; Nanni, Mariana; Apóstolo, Nancy Mariel (2016)Since the condition of freshness is closely linked to the definition of minimally processed fruits, it is generally assumed that they should be constituted by living tissues. High-pressure processing (HPP) has been proven ... -
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 High-Pressure Processing on Quality and Microbiological Properties of a Fermented Beverage Manufactured from Sweet Whey Throughout Refrigerated Storage
Pega, Juan Franco; Denoya, Gabriela Inés; Castells, M.L.; Sarquis, S.; Aranibar, G.F.; Vaudagna, Sergio Ramon; Nanni, Mariana (2018-02)The production of fermented beverages is a promising way to valorize by-products of dairy manufacturing. However, the shelf-life of these products is often limited by the post-acidification process that occurs during ... -
Effect of Light Exposure on Functional Compounds of Monovarietal Extra Virgin Olive Oils and Oil Mixes During Early Storage as Evaluated by Fluorescence Spectra
Diaz, Gabriela Esther; Pega, Juan Franco; Primrose, D.; Sancho, Ana Maria; Nanni, Mariana (Springer, 2019-08-19)The oxidation of antioxidants in bottled extra virgin olive oil (EVOO), especially vitamin E and chlorophyll, can affect the quality of the product. However, the effect of light exposure on these functional compounds and ... -
Effect of the addition of phytosterols and tocopherols on Streptococcus thermophilus robustness during industrial manufacture and ripening of a functional cheese as evaluated by qPCR and RT-qPCR
Pega, Juan Franco; Rizzo, Sergio Anibal; Perez, Carolina Daiana; Rossetti, Luciana; Diaz, Gabriela; Ruzal, S.M.; Nanni, Mariana; Descalzo, Adriana Maria (2016-09)The quality of functional food products designed for the prevention of degenerative diseases can be affected by the incorporation of bioactive compounds. In many types of cheese, the performance of starter microorganisms ... -
Evaluación de la incorporación de Omega-3 libre y nanoencapsulado en el desarrollo de un yogur
Diaz, Gabriela Esther; Pega, Juan Franco; Perez, Carolina Daiana; Ambrosi, Vanina; Guidi, Silvina Mabel; Nanni, Mariana (PUBLITEC S.A. Argentina, 2023-03)The health benefits derived from the consumption of omega-3 eicosapentaenoic (EPA) and docosahexaenoic (DHA) fatty acids have been strongly demonstrated in the scientific literature, and their consumption is recommended ... -
Evaluation of Biochemical and Quality Attributes to Monitor the Application of Heat and Cold Treatments in Tomato Fruit (Lycopersicon Esculentum Mill.)
Polenta, Gustavo Alberto; Budde, Claudio Olaf; Sivakumar, Dharini; Nanni, Mariana; Guidi, Silvina Mabel (2015-06)The study was accomplished to optimize the application of stress treatment to prevent chilling injury (CI) in tomatoes. Four treatments were evaluated: control, heat shock applied for 24 (HS24) and 48 h (HS48), and cold ... -
Impact of extracellular nucleic acids from lactic acid bacteria on qPCR and RT-qPCR results in dairy matrices : implications for defining molecular markers of cell integrity
Pega, Juan Franco; Descalzo, Adriana Maria; Rossetti, Luciana; Nanni, Mariana; Perez, Carolina Daiana; Rizzo, Sergio Anibal; Diaz, Gabriela Perez (2017-07)In this study, we evaluated whether quantitative PCR (qPCR) and reverse transcription-qPCR (RT-qPCR) results could be affected by extracellular (free) DNA or RNA, respectively, obtained either from isolated bacteria or ... -
The incorporation of alpha-tocopherol and functional doses of phytosterol esters during cheesemaking does not affect DNA or mRNA dynamics of Streptococcus thermophilus and Lactococcus lactis throughout and after the end of ripening
Pega, Juan Franco; Descalzo, Adriana Maria; Rossetti, Luciana; Nanni, Mariana; Perez, Carolina Daiana; Rizzo, Sergio Anibal; Diaz, Gabriela; Ruzal, Sandra Monica (2017-10)Tocopherols and phytosterols are lipid-soluble molecules which have been widely used in the food industry. Nevertheless, the influence of these compounds on the performance of starter lactic acid bacteria (SLAB) in fermented ... -
Yogur como vehículo de ácidos grasos de cadena larga
Diaz, Gabriela E.; Ambrosi, Vanina; Guidi, Silvina Mabel; Nanni, Mariana (2021-05)Los ácidos grasos Omega-3 de cadena larga eicosapentaenoico (EPA) y docosahexaenoico (DHA) son micronutrientes esenciales beneficiosos para la salud humana. En seres humanos, el EPA y DHA deben incorporarse mediante la ...