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Recursos naturales en su mesa
(Gerencia de Comunicación e Imagen Institucional, DNA SICC, INTA, 2013-12)
Por cada producto alimenticio que no se consume se desaprovechan nutrientes, agua y energía. La clave es ajustar las prácticas mediante la innovación para reducir la huella alimentaria. El INTA aporta tecnología y técnicas ...
Verificación de una metodología analítica para cuantificación de fósforo total por espectrofotometría
(EEA Pergamino, INTA, 2022-12)
Puesta a punto de una metodología analítica compendiada para la cuantificación de fósforo total por espectrofotometría,en muestras de alimento y excreta de aves. Se realizó la comparación de los resultados obtenidos en el ...
Aplicación de Lactobacillus Plantarum en Carne Porcina para el Control de Patógenos Involucrados en Enfermedades de Transmisión Alimentaria
(Publitec, 2019-09)
La globalización del comercio y el estilo de vida aseguran que los factores responsables de la aparición de enfermedades estén más presentes que nunca. A pesar de los avances en biotecnología, los alimentos a base de carne ...
Application of non-thermal technologies as a stress factor to increase the content of health-promoting compounds of minimally processed fruits and vegetables
(Elsevier, 2021-07-10)
Fruits and vegetables (F&V) are an acknowledged source of health-promoting compounds able to
reduce incidence of chronic diseases in regular consumers. Minimally processed F&V are
convenience products having a limited ...
High pressure processing applied for enhancing the antioxidant content of minimally processed peaches
(Wiley, 2021-11-05)
In addition of the capacity of High-Pressure Processing (HPP) to preserve fruits, recent studies highlight the ability of this technology to increase the content of antioxidants. The aim of this work was to find the HPP ...
Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages
(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 ...
Listeria Inactivation by the Combination of High Hydrostatic Pressure and Lactocin AL705 on Cured-Cooked Pork Loin Slices
(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. ...
The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio
(Elsevier, 2012-12)
We compared the application of high hydrostatic pressure (HHP) on unfrozen carpaccio (HHP at 20 °C) and on previously-frozen carpaccio (HHP at − 30 °C). HHP at 20 °C changed the color. The pressure increase from 400 to 650 ...
Agroecología en el Sudeste Bonaerense: controversias del Sistema Participativo de Garantía (SPG)
(Universidad de Santiago de Chile, Instituto de Estudios Avanzados, 2022)