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    • Chapter 11 - Bioactive peptides in reformulated food 

      Ambrosi, Vanina; Añón, María Cristina; Chamorro, Verónica Celeste; Godoy, Maria Fernanda; Nieto, Gema; Pazos, Adriana Alejandra; Pighin, Darío Gabriel; Rey Rodriguez, Javier Francisco; Scilingo, Adriana; Tironi, Valeria (Elservier, 2024-01)
      The consumption of processed foods has surged, driven by globalization, lifestyle changes, convenience, and economic factors. This trend, while providing choices for consumers, also raises concerns about unbalanced diets ...

    • Chapter 5 - Strategies to improve enzyme performance: Effect of high pressure on the substrate and pressure-assisted reaction 

      Polenta, Gustavo Alberto; Ambrosi, Vanina; Costabel, Luciana Maria; Colletti, Analia Cecilia; Vaudagna, Sergio Ramon; Denoya, Gabriela Inés (Elservier, 2023)
      The chapter presents different practical applications that can be classified under the general framework of the management and optimization of enzymatic reactions influenced by high-pressure processing (HPP). These enzymes ...

    • Incorporación de hidrolizado de pulmón bovino, como aditivo antioxidante, en hamburguesas de pollo. 

      Martinez, Fernanda Gabriela; Ambrosi, Vanina; Szerman, Natalia (Asociación Argentina de Tecnólogos Alimentarios - AATA, 2024-03)
      Today, consumers prefer foods with clean labeling, that is, that do not contain additives, or if they do, that they are of natural origin. This has caused the food industry to gradually replace artificial antioxidants with ...