Browsing Artículos científicos by Author "27180747945"

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Socio-economic dynamics and innovative technologies affecting health-related lipid content in diets: Implications on global food and nutrition security

Nantapo, Carlos W.T.; Muchenje, Voster; Nkukwana, Thobela T.; Hugo, Arnold; Descalzo, Adriana Maria; Grigioni, Gabriela Maria; Hoffman, Louwrens C. (2015-10)

The recent increase in human population coupled with rural-to-urban migration has led to challenges in managing a balanced diet in both food ‘secure’ and food ‘insecure’ regions. As a result of this geographic phenomenon, ...
Tomato quality during short-termstorage assessed by colour and electronic nose

Sancho, Ana Maria; Messina, Valeria; Dominguez, Pia Guadalupe; Walsöe de Reca, Noemi; Carrari, Fernando; Grigioni, Gabriela Maria (2011-11-27)

An assay based on an electronic olfactory system was set to evaluate tomato fruits by sensing the aromatic volatiles during postharvest storage of 21 days at 19 ± 0.5◦C in darkness. Olfactory system measurements were coupled ...
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 ...
Warmed-over flavour analysis in low temperature–long time processed meat by an “electronic nose”

Grigioni, Gabriela Maria; Margaria, Carlos Alberto; Pensel, Norma Ana; Sanchez, Guillermo; Vaudagna, Sergio Ramon (Elsevier, 2000-04-18)

The ability of an electronic nose, comprising 32 conducting polymer sensors, to identify and classify warmed-over flavour (WOF) aroma in bovine semitendinosus muscle, processed by vacuum cook-in-bag/tray technology (VCT) ...

Browsing Artículos científicos by Author "27180747945"

Socio-economic dynamics and innovative technologies affecting health-related lipid content in diets: Implications on global food and nutrition security ﻿

Tomato quality during short-termstorage assessed by colour and electronic nose ﻿

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 ﻿

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 ﻿

Warmed-over flavour analysis in low temperature–long time processed meat by an “electronic nose” ﻿

Socio-economic dynamics and innovative technologies affecting health-related lipid content in diets: Implications on global food and nutrition security

Tomato quality during short-termstorage assessed by colour and electronic nose

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

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

Warmed-over flavour analysis in low temperature–long time processed meat by an “electronic nose”