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Mostrando ítems 1-18 de 18
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Aplicación de la tecnología de altas presiones hidrostáticas para la elaboración de hamburguesas de carne con bajo contenido de sales
Ferrari, R.; Szerman, Natalia; Sanow, Luis Claudio; Sancho, Ana Maria; Vaudagna, Sergio Ramon (2013-11)La tecnología de altas presiones hidrostáticas (APH) podría utilizarse para la elaboración de productos cárnicos con bajo contenido de sales, ya que presenta efectos similares sobre las proteínas miofibrilares. El objetivo ... -
Application of Direct and Indirect Non-thermal Plasma in the Development of Ready-to-Eat Foods
Denoya, Gabriela Inés; Szerman, Natalia; Vaudagna, Sergio Ramon (Springer Nature, 2024-03)Purpose of Review: The studies of the application of non-thermal plasma (NTP) for food processing and preservation during the last 5 years have been exponentially increasing. In this work, we review the main findings in ... -
Comparison of the quality attributes of carrot juice pasteurized by ohmic heating and conventional heat treatment
Negri Rodriguez, Livia Maria; Arias, Ricardo; Soteras, Trinidad; Sancho, Ana Maria; Tacca, Hernán; Aimaretti, Nora Rosa; Rojas Cervantes, María Luisa; Szerman, Natalia; Pesquero, Natalia; Rossetti, Luciana (2021-03-04)This study aimed to evaluate the effect of pasteurization of carrot juice by heat treatment (80 °C – 7 min) and ohmic heating (OH) on its physicochemical and chromatic parameters, enzymatic and microbiological inactivation, ... -
Cyclodextrin glycosyltransferase from Bacillus circulans DF 9R: Activity and kinetic studies
Szerman, Natalia; Rodríguez Gastón, Jorgelina Andrea; Costa, Hernán; Krymkiewicz, Norberto; Ferrarotti, Susana Alicia (Elsevier, 2009-07)Activity characteristics and kinetic aspects of a cyclodextrin glycosyltransferase (CGTase) from Bacillus circulans DF 9R were studied. A mixture of α-, β- and γ-cyclodextrins (CDs), glucose, maltose and negligible amounts ... -
Cyclodextrin production by cyclodextrin glycosyltransferase from Bacillus circulans DF 9R
Szerman, Natalia; Schroh, Ignacio; Rossi, Ana Lía; Rosso, Adriana Mabel; Krymkiewicz, Norberto; Ferrarotti, Susana Alicia (Elsevier, 2006-09-30)Cyclodextrins (CD) are cyclic oligosaccharides with multiple applications in the food, pharmaceutical, cosmetic, agricultural and chemical industries. In this work, the conditions used to produce CD with cyclodextrin ... -
Effect of high hydrostatic pressure treatments on physicochemical properties, microbial quality and sensory attributes of beef carpaccio
Szerman, Natalia; Barrio, Yanina Ximena; Schroeder, Belén; Martinez, Paula; Sancho, Ana Maria; Sanow, Luis Claudio; Vaudagna, Sergio Ramon (2011)The application of high hydrostatic pressure (HHP) to fresh and marinated beef has not had the same development as cooked or cured meat products. The limited commercial application of HHP on these products is due to the ... -
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 ... -
Effect of whey protein concentrate and sodium chloride concentrations on the odour profile of sous vide cooked whole-muscle beef from Argentina
Grigioni, Gabriela Maria; Langman, Leandro Ezequiel; Irurueta, Martin; Vaudagna, Sergio Ramon; Szerman, Natalia (Elsevier, 2007-12-23)Semitendinosus muscles added with whey protein concentrate (WPC) and sodium chloride (NaCl) were submitted to sous vide cooking. Four enhancement treatments and a control were tested: 0.875% WPC (w/w) + 0.625% NaCl, 2.625% ... -
Effects of High Hydrostatic Pressure and Beef Patty Formulations on the Inactivation of Native Strains of Shiga Toxin-Producing Escherichia coli O157:H7
Eccoña Sota, Amparo; Cap, Mariana; Rodriguez, Anabel; Szerman, Natalia; Speroni Aguirre, Francisco Jose; Vaudagna, Sergio Ramon (Springer, 2021-04-08)This study aimed to evaluate the effects of beef patty formulations and pressure levels on the inactivation of spoilage microbiota and native Shiga toxin-producing Escherichia coli (STEC) O157:H7. Beef patties were made ... -
Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages
Szerman, Natalia; Wei, Li Rao; Xin, Li; Yang, Yang; Vaudagna, Sergio Ramon; De Quan, Zhang (2015-06)The effects of different dense phase carbon dioxide (DPCD) treatments were evaluated on technological parameters, physicochemical and textural properties and microbiological quality of lamb sausages. Sausages were prepared ... -
Enzymatic hydrolysis as a valorization strategy of bovine lungs: Optimization of process variables and study of antioxidant capacity
Martinez, Fernanda Gabriela; Ambrosi, Vanina; Rocha, Gabriela; Sancho, Ana Maria; Szerman, Natalia (Wiley, 2023-03-30)Background: The increase in meat production would also imply an increase in the generation of by-products or edible offal. These by-products can be used, due to their high protein content, as a substrate to obtain ... -
High hydrostatic pressure and soybean protein addition to beef patties: effects on the formation of mixed aggregates and technological parameters
Bernasconi, Agustín; Szerman, Natalia; Vaudagna, Sergio Ramon; Speroni, Francisco (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 ... -
High hydrostatic pressure processing of beef patties: effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative properties of proteins
Speroni, Francisco; Szerman, Natalia; Vaudagna, Sergio Ramon (2014-06)Beef patties added with sodium tripolyphosphate (STPP; 0, 0.25 or 0.5%) and/or NaCl (0, 1 or 2%) were treated at 200 or 300 MPa (5 min, 5 °C) or kept refrigerated (non-pressurized). In non-pressurized patties, NaCl-solubilized ... -
Listeria Inactivation by the Combination of High Hydrostatic Pressure and Lactocin AL705 on Cured-Cooked Pork Loin Slices
Dallagnol, Andrea Micaela; Barrio, Yanina Ximena; Cap, Mariana; Szerman, Natalia; Castellano, Patricia Haydee; Vaudagna, Sergio Ramon; Vignolo, Graciela Margarita (Springer, 2017-10)The effect of the bacteriocin lactocin AL705 in combination with high hydrostatic pressure (HHP) on the inactivation of Listeria innocua 7, a nonpathogenic indicator for Listeria monocytogenes, deliberately inoculated (ca. ... -
Plum (Prunus salicina) peel and pulp microparticles as natural antioxidant additives in breast chicken patties
Basanta, Maria Florencia; Rizzo, Sergio Anibal; Szerman, Natalia; Vaudagna, Sergio Ramon; Descalzo, Adriana Maria; Gerschenson, Lia Noemi; Perez, Carolina Daiana; Rojas, Ana María (2018-04)Fiber microparticles (MPCs) separately obtained from peel and pulp of Japanese plum residues contained co-extracted β-carotene, lutein, and α- and γ-tocopherols, as well as polyphenols (cyanidins, quercetin derivatives, ... -
Response surface methodology study on the effects of sodium chloride and sodium tripolyphosphate concentrations, pressure level and holding time on beef patties properties
Szerman, Natalia; Ferrari, Romina; Sancho, Ana Maria; Vaudagna, Sergio Ramon (Elsevier, 2019-07)A Box-Behnken design was applied to evaluate the effects of sodium chloride (NaCl, 0–2%) and sodium tripolyphosphate (STPP, 0–0.5%) concentrations, pressure level (100–300 MPa) and holding time (1–5min) on technological ... -
Valorización de subproductos de la industria bovina mediante la obtención de hidrolizados proteicos para su uso como aditivo alimentario con poder antioxidante
Martinez, Fernanda Gabriela; Szerman, Natalia; Ambrosi, Vanina (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 ...