Listar Artículos científicos por fecha de publicación
Mostrando ítems 81-100 de 187
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Effects of glyphosate and 2,4-D mixture on freshwater phytoplankton and periphyton communities: a microcosms approach
(2018-02)Glyphosate (G) and 2,4-D herbicides are massively applied in agriculture worldwide and the use of their mixture is currently a very common practice. We carried out two experiments using microcosms under laboratory conditions ... -
Effect of High-Pressure Processing on Quality and Microbiological Properties of a Fermented Beverage Manufactured from Sweet Whey Throughout Refrigerated Storage
(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 ... -
Calcium Addition, pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 1: Colloidal Stability Improvement
(2018-02)Calcium addition to soybean protein dispersions increases nutritional value but harms functional properties, such as protein solubility and colloidal stability. The high hydrostatic pressure (HHP) treatment can reverse ... -
Comparative impact of two glyphosate-based formulations in interaction with Limnoperna fortunei on freshwater phytoplankton
(2018-02)Although contamination and invasive species are two of the most relevant anthropogenic drivers affecting ecosystems, their joint impact on the environment has been poorly investigated. Glyphosate, directly or indirectly, ... -
Antilisterial efficacy of Lactobacillus bacteriocins and organic acids on frankfurters. Impact on sensory characteristics
(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 ... -
Introduction to the special issue on Balanced diets in food systems: emerging trends and challenges for human health and wellbeing
(Elsevier, 2018-02-09)Diets are constantly changing, creating new challenges to existing food systems to deliver the food to meet these requirements. With a new focus on the outcomes of food systems in terms of human health and well-being, the ... -
Plum (Prunus salicina) peel and pulp microparticles as natural antioxidant additives in breast chicken patties
(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, ... -
Oxidative status of a yogurt-like fermented maize product containing phytosterols
(2018-05)This work describes the formulation of a functional yogurt-like product based on fermented maize with added phytosterols and its oxidative stability during cold storage. The technological challenge was to stabilize 3.5% ... -
Experimental study of dehydration processes of raspberries (Rubus Idaeus) with microwave and solar drying
(2018-05-14)The aim of the present study was to evaluate the effect of solar and microwave drying on raspberries (Rubus Idaeus) cv. Heritage. The efficiency of drying was evaluated in terms of weight reduction in function of the time. ... -
Optimization of high pressure processing parameters to preserve quality attributes of a mixed fruit and vegetable smoothie
(2018-06)Fruit & Vegetable (F&V) smoothies are rich in nutrients and other health related compounds. However, they have a short shelf-life and the traditional methods applied to preserve them generate losses in their natural flavor ... -
Efecto de la alta presión hidrostática en la exposición del contenido de sulfhidrilos libres en amilasa fúngica = Effect of high hydrostatic pressure on free sulfhydryl content from fungal α-amylase
(2018-06)El objetivo de este trabajo fue evaluar el efecto térmico residual generado luego del uso en ciclos consecutivos del equipo de Alta Presión Hidrostática (APH) en tres posiciones internas (superior, central e inferior) ... -
Frequency, characterization and genotypic analysis of Shiga toxin-producing Escherichia coli in beef slaughterhouses of Argentina = Frecuencia, caracterización y análisis genotípico de Escherichia coli productor de toxina Shiga en frigoríficos de carne bovina de Argentina
(2018-06-22)The objectives of this study were: (1) to estimate STEC frequency in hide and carcass samples taken from beef slaughterhouses supplying the domestic market in Argentina, (2) to establish the pheno-genotypic characteristics ... -
Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 2: Emulsifying Properties
(2018-08)Soybean protein isolates (SPI) represent an important source of proteins that are used to prepare oil-in-water (o/w) emulsions. The influence of an innovative treatment (high hydrostatic pressure, HHP) combined with calcium ... -
Physico-chemical composition and oxidative stability of South African beef, game, ostrich and pork droëwors
(2018-09-05)Droëwors are traditional South African salted and dried sausages, made without nitrites/nitrates and non- fermented. Different meat sources (beef, game and ostrich) are traditionally used in droëwors processing, while the ... -
High hydrostatic pressure treatment improves physicochemical properties of calcium- and soybean protein-added peach juice
(Elsevier, 2018-11)Calcium- and soybean proteins-added peach beverages were prepared and subjected to high hydrostatic pressure (HHP, 600 MPa, 5 min) in order to evaluate their physicochemical properties (protein solubility, physical stability, ... -
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 ... -
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 ... -
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
(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 ... -
High-power ultrasound pretreatment for efficient extraction of fractions enriched in pectins and antioxidants from discarded carrots (Daucus carota L.)
(Elsevier, 2019-03)A useful pectin-enriched fraction (PEF) extracted through high-power-ultrasound (HPUS) pretreatment and sodium carbonate was efficiently obtained from discarded carrots. Formerly, the effect of HPUS-power intensity and ... -
Antioxidant pectin enriched fractions obtained from discarded carrots (Daucus carota L.) by ultrasound-enzyme assisted extraction
(2019-03-19)Carrot residues were upgraded as pectin-enriched fractions (PEFs) useful for functional food formulation due to co-extracted antioxidants (α- and β-carotenes, lutein, α-tocopherol), and gelling effect. High power ultrasound ...