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Carrot pectin enriched fraction as a functional additive: Antioxidant and gelling effects in a model spreadable chia oil-in-water emulsion
(Elsevier, 2020-05-15)
An orange-colored pectin-enriched fraction previously obtained from discarded carrots (CPEF; 42%-methylated, 14%-acetylated, 50% uronic acids) through high-power-ultrasound and bacterial hemicellulase, carrying carotenes, ...
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 ...
Effect of the high-pressure assisted-infusion processing on nutritional and antioxidantproperties of mango cubes
(Elsevier, 2021-05-30)
The aim of this work was to evaluate the effect of the high-pressure assisted-infusion processing on the nutritional and functional properties of mango cubes immersed in a solution of sorbitol and calcium lactate. Three ...
Evaluation of PMA‐qPCR methodology to detect and quantify viable Shiga toxin‐producing Escherichia coli in beef burgers
(2021-02-06)
Propidium monoazide (PMA) is a selective nucleic acid intercalating dye that can be combined with real‐time PCR (qPCR) in order to evaluate cell viability in food samples. The aim of the present work was to evaluate PMA‐qPCR ...
Impact of storage on the functional characteristics of a fermented cereal product with probiotic potential, containing fruits and phytosterols
(Elsevier, 2021-08-29)
The aim of this work was to study the changes in the functional characteristics of a fermented maize product containing fruits, and enriched with phytosterols. Functional characteristics (natural antioxidants and phytosterols ...
Efecto de las variables de proceso en la impregnación supercrítica de películas de LDPE Y PET con r-carvona.
(Universidad Nacional de Córdoba, 2018)
Effect of different closure types and storage temperatures on the color and sensory characteristics development of Argentinian Torrontes Riojano white wines aged in bottles
(Elsevier, 2021-06)
During aging, most bottled white wines lose their distinctive organoleptic characteristics according to their storage conditions (closure, temperature, time). However, the effect of these factors on organoleptic characteristics ...
Review: Effect of the combined application of edible coatings and osmotic dehydration on the performance of the process and the quality of pear cubes
(2021-09-17)
The objective of the present work was to evaluate the combined effect of the application of edible coatings (sodium alginate and low methoxyl pectin) and different osmotic dehydration conditions (sucrose solution: 40 and ...