Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Adriana Noemí Ramón"'
Autor:
Nancy Mariela Toconás, Fernando Josué Villalva, Jaqueline Noemí Sajama, Ana Paula Olivares La Madrid, Adriana Noemí Ramón, Jimena Cecilia Alcocer, Enzo Goncalvez de Oliveira, Margarita Armada
Publikováno v:
Revista Española de Nutrición Humana y Dietética (2022)
Introducción: La banana es una fruta tipo climatérica fuente de nutrientes, que puede ser utilizada para la obtención de subproductos, entre ellos, harinas y féculas. El objetivo fue producir harina de banana a partir de dos estadios de maduraci
Externí odkaz:
https://doaj.org/article/5037894577454ce58851f3a1d5c6d9cd
Autor:
Verónica Nancy Miranda, Enzo Goncalvez de Oliveira, Ana Paula Olivares La Madrid, Agustina Marcela Lotufo Haddad, Adriana Noemí Ramón, Fernando Josué Villalva
Publikováno v:
Revista Española de Nutrición Humana y Dietética (2022)
Introduction: Snacks have become an important part of the daily diet, however, their nutritional profile could be improved by adding ingredients with health benefits. The aim of this work was to develop a functional dietetic snack using black carob f
Externí odkaz:
https://doaj.org/article/72a0f1f361514bb9aa5bf2492d7ad7f1
Publikováno v:
Archivos Latinoamericanos de Nutrición, Vol 53, Iss 4, Pp 418-424 (2003)
RESUMEN. Se analizaron granos de maíz (Zea mays amylacea, capia) blanco y amarillo descascarados por un tratamiento térmico con cal y cenizas (maíz para mote); y se estudiaron la composición química y digestibilidad in vitro de dichos granos coc
Externí odkaz:
https://doaj.org/article/7e35d5e9ec1d459391ec5d35013f352e
Autor:
Marisa Ayelen Rivas, Noelia Fernanda Paz, Pablo Agustín Garay, Franco Darío Della Fontana, Carolina Antonela Curti, Adriana Noemí Ramón, Jimena Cecilia Alcocer, Ana Paula Olivares La Madrid, Fernando Josué Villalva
Publikováno v:
Revista Española de Nutrición Humana y Dietética, Vol 26, Iss Supl. 1 (2022)
Introduction: This study aimed to add value to Arabic Gum (AG) and the blueberry discarded harvest from Northwest of Argentina, developing functional dietary beverages with AG at three concentrations of 0; 5; 10 and 15 g/100 mL, and to assess the sen
Autor:
Enzo Goncalvez de Oliveira, Pablo Agustín Garay, Carolina Antonela Curti, Fernando Josué Villalva, Adriana Noemí Ramón, Jimena Cecilia Alcocer, Noelia Fernanda Paz, Carolina Ibarguren
Publikováno v:
Small Ruminant Research. 201:106418
The aim of this work was to formulate a fortified drink with proteins, with adequate nutritional, sensory and microbiological characteristics. Whey was obtained from goat milk (Saanen). A standard dairy drink (SDD) was formulated with goat milk whey
Autor:
Enzo Goncalvez de Oliveira, María Florencia Borelli, Elisabeth Cristina Ferrer, Adriana Noemí Ramón, Mónica Patricia Millán, Fernando Josué Villalva, Andrea Paula Cravero Bruneri, Sara María de la Vega, Noelia Fernanda Paz
Publikováno v:
Food Science and Technology v.38 n.1 2018
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 38, Issue: 1, Pages: 134-141, Published: 09 MAY 2017
Food Science and Technology, Iss 0
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Food Science and Technology, Issue: ahead, Published: 18 MAY 2017
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 38, Issue: 1, Pages: 134-141, Published: 09 MAY 2017
Food Science and Technology, Iss 0
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Food Science and Technology, Issue: ahead, Published: 18 MAY 2017
Training in Good Manufacturing Practices enhances quality during food processing. This paper evaluates GMP training aimed at improving the chemical, sensory and microbiological quality of goat milk cheese. We worked with 26 families that produce chee
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8b1156c6163f4cf0f3ed25211abd7aef
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100134
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100134
Publikováno v:
Food chemistry. 263
The evaluation of changes in the fatty acid composition in Lupinus species after the debittering process is crucial to determine their nutritional implications. The aim of this study was to evaluate changes in the fatty acid composition in Lupinus al
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Food Science and Technology v.37 n.4 2017
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 26 OCT 2017
Food Science and Technology, Iss 0 (2017)
Food Science and Technology, Volume: 37, Issue: 4, Pages: 627-631, Published: 26 OCT 2017
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Food Science and Technology v.37 n.4 2017
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 26 OCT 2017
Food Science and Technology, Iss 0 (2017)
Food Science and Technology, Volume: 37, Issue: 4, Pages: 627-631, Published: 26 OCT 2017
Quinoa can be used as a functional ingredient in food formulations. The aim of this study was to evaluate the effects on proximate composition, stability during storage, texture and consumer acceptability of yogurts supplemented with quinoa flour at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7f860795e40ab4d9320ee8a97f1a740c
http://ref.scielo.org/yv3bkk
http://ref.scielo.org/yv3bkk
Autor:
Fernando Josué Villalva, Enzo Goncalvez de Oliveira, Adriana Noemí Ramón, Noelia Fernanda Paz, Gabriel Vinderola, Andrea Paula Cravero Bruneri
Publikováno v:
Food Science and Technology v.37 n.3 2017
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Food Science and Technology, Volume: 37, Issue: 3, Pages: 456-461, Published: 23 FEB 2017
Food Science and Technology, Iss 0
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Food Science and Technology, Volume: 37, Issue: 3, Pages: 456-461, Published: 23 FEB 2017
Food Science and Technology, Iss 0
Today’s population increasingly demands and consumes healthy products. For this reason, the food industry has been developing and marketing food with added bioactive components. The aim of this work was to formulate a peach ice cream reduced in cal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::21dc72d312a9241e240f8c4c7378d401
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300456
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300456
Autor:
Enzo Goncalvez de Oliveira, Martha Susana Nuñez de Kairuz, Noelia Fernanda Paz, Adriana Noemí Ramón
Publikováno v:
Food Science and Technology, Volume: 34, Issue: 3, Pages: 629-635, Published: SEP 2014
Food Science and Technology, Vol 34, Iss 3, Pp 629-635 (2014)
Food Science and Technology v.34 n.3 2014
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Food Science and Technology, Vol 34, Iss 3, Pp 629-635 (2014)
Food Science and Technology v.34 n.3 2014
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Combining prebiotics and probiotic microorganisms improve quality in the formulation of foods. In this paper, the characteristics of goat milk and symbiotic yogurt were studied. Raw goat milk was analyzed and the skimming process was optimized. For t