Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Abel Eduardo Farroni"'
Autor:
Leonardo Cristian Favre, Romina Ingrassia, Aldo Fernández-Varela, Fabiano Freire-Costa, Julieta Gabilondo, Pilar Buera, Alejandra Medrano, Liliana Alamilla-Beltrán, Silvio D. Rodríguez, José Angel Rufián Henares, S. C. Pereyra-Castro, Oscar B. Micheloni, Micaela Galante, Milagros López Hiriart, Analía Rodríguez, Franco Emanuel Vasile, Paz Robert-Canales, Cristina Isabel dos Santos, María Eugenia Hidalgo, Abel Eduardo Farroni, Miguel Navarro Alarcón, Erick Rojas-Balcazar, Patricia Hilda Risso, Carla Patricia Plazola-Jacinto, Luis Alberto Panizzolo, V. Pérez-Pérez, Cecilia Abirached, Verónica María Busch
Publikováno v:
Phytopharmaceuticals
Autor:
M. Pilar Buera, Maite Gagneten, Abel Eduardo Farroni, Nora M. Percibaldi, Silvio D. Rodríguez
Publikováno v:
Food Control. 105:78-85
Chia (Salvia hispanica L.) and sesame (Sesamum indicum L.) oils are valorized for their health benefits and both are extensively used as ingredients in different food formulations and/or processes. Their retail prices are higher than those of other e
Publikováno v:
Food chemistry. 373
Solids-water interactions of corn and quinoa flours were evaluated through
Publikováno v:
Food Chemistry. 269:638-643
This work describes a TLC-coupled bioautographic assay suitable for the separation and detection of apple polyphenol oxidase (PPO) inhibitors from natural extracts. PPO was immobilised in agar containing L-DOPA as substrate and 3-methyl-2-benzothiazo
Publikováno v:
Food Chemistry. 373:131422
Solids-water interactions of corn and quinoa flours were evaluated through 1H NMR, DSC, and water sorption isotherms. Glass transition temperature (Tg), observed by DSC, was better distinguished through FID signals, and correlated to water content th
Autor:
María del Pilar Buera, Silvio D. Rodríguez, Mario Alberto Cueto, Regine Schoenlechner, Gerhard Schleining, Abel Eduardo Farroni
Publikováno v:
Food and Bioprocess Technology. 11:1586-1595
Spectral analysis employing multivariate techniques was employed to differentiate plain maize flours from formulations containing maize with added milled chia or quinoa seeds for producing cereal breakfast extrudates. The physicochemical changes of t
Autor:
María del Pilar Buera, Jessy Van Wyk, Lusani Norah Vhangani, Guido Rolandelli, Leonardo Cristian Favre, Abel Eduardo Farroni, Ndumiso Mshicileli
Publikováno v:
LWT. 147:111636
The complex dependence of non-enzymatic browning development on processing conditions was analyzed in the production of maize snacks. The influence of the amount of water added to maize flour, toasting time, and toasting temperature on final water co
Autor:
Abel Eduardo Farroni, María del Pilar Buera, Guido Rolandelli, Yoja Teresa Gallardo-Navarro, Santiago García Pinilla, Gustavo F. Gutiérrez-López
Publikováno v:
Journal of Cereal Science. 99:103186
The aim of this work was to evaluate the influence of partial replacement of maize flour by sub-valuated whole grain flours on the interactions and spatial distribution of the main components of extruded snacks. Non-destructive, fast spectroscopic an
Autor:
Mario Alberto Cueto, Pilar Buera, Gerhard Schleining, Regine Schoenlechner, Abel Eduardo Farroni
Publikováno v:
Food Chemistry. 229:640-645
The objective of this study was to evaluate the impact of process and formulation on individual carotenoid loss in traditionally prepared cornflakes and those prepared by extrusion. The first step in the traditional process (maize grits cooking) prom