Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Alicia Eva Bevilacqua"'
Publikováno v:
Journal of Food Processing and Preservation. 38:1599-1607
The use of osmotic dehydration to preserve fish products could be an interesting option in order to maintain the characteristics of food. The objective of this research was to study the mathematical modeling of water loss and solute gain during the c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8bf98b0f2f60b43e63f6dba540872cb0
https://doi.org/10.1111/jfpp.12120
https://doi.org/10.1111/jfpp.12120
Publikováno v:
Food and Bioprocess Technology. 6:1847-1855
An optimum formulation for a cookie sweet cream filling was selected using response surface methodology (RSM). The formulation included corn starch, powdered sugar, unflavored gelatin, cocoa butter, and distilled water. The effects of the amount of s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b77bfb2398e2cb46051721b67399f1a4
https://doi.org/10.1007/s11947-012-0853-2
https://doi.org/10.1007/s11947-012-0853-2
Publikováno v:
Journal of Food Processing and Preservation. 37:262-268
Changes in rheological, textural and physicochemical characteristics of pumpkin and red bell pepper sauces prepared in 50:50 and 80:20 proportions were studied for 6 days under refrigerated conditions. Variations in sugar, total carotenoids and antio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::312455e7b349effac743ed7201ce7170
https://doi.org/10.1111/j.1745-4549.2011.00644.x
https://doi.org/10.1111/j.1745-4549.2011.00644.x
Autor:
Liliana Albertengo, Marina Dello Staffolo, Mirta Montero, Miriam Nora Martino, María Susana Rodríguez, Alicia Eva Bevilacqua
Publikováno v:
Carbohydrate Polymers. 74:797-801
Since chitosan complies with the definition of dietary fibre is necessary to study the interaction of this biopolymer with nutrients. Yogurt with fortified chitosan and different types of plants fibres like wheat, bamboo, apple, psyllium and inulin w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::136164748fdfb5e1ad674483353434cb
https://doi.org/10.1016/j.carbpol.2008.04.046
https://doi.org/10.1016/j.carbpol.2008.04.046
Publikováno v:
International Journal of Food Science & Technology. 26:467-478
Summary Changes in the rheological behaviour and viscoelastic properties during ripening at 10°C of a soft cheese (Port Salut Argentino) packaged in a plastic film (EVA-EVA) were analysed. Casein degradation was measured by electrophoresis slab gels
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7b70a450c01113855d76b552dfa80d89
https://doi.org/10.1111/j.1365-2621.1991.tb01991.x
https://doi.org/10.1111/j.1365-2621.1991.tb01991.x
Publikováno v:
SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP
Universidad Nacional de La Plata
instacron:UNLP
Food industries contribute significantly to the pollution of water streams. Oil in wastewaters must be removed to prevent fouling of process equipment, to reduce interference with subsequent water-treatment units, and to comply with water-discharge r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1850a5f8d4b714254e0399be4bd1fb62
https://doi.org/10.1007/s11743-001-0160-x
https://doi.org/10.1007/s11743-001-0160-x
Publikováno v:
International Journal of Food Science and Technology. 35:207-214
Summary The effects of ripening temperature, type of packaging film and storage period before packaging were related to the degree of proteolysis and the texture of Gouda cheese, so as to determine the optimum ripening conditions. Gouda cheeses from
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::faa39cbcc881222534e5aa2720eeef35
https://doi.org/10.1046/j.1365-2621.2000.00347.x
https://doi.org/10.1046/j.1365-2621.2000.00347.x
Publikováno v:
Scanning. 21:354-358
The presence of emulsified oil in waste water of the edible fats industry can interfere with many tertiary or advanced waste water treatments such as adsorption, filtration, and various membrane techniques, and can cause severe problems in the step o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::737b9895fa8d92a3ab20461b1564fb53
https://doi.org/10.1002/sca.4950210509
https://doi.org/10.1002/sca.4950210509
Publikováno v:
Journal of Food Engineering. 40:27-33
Aerated biological reactors at a laboratory scale, fed continuously with a model wastewater system, were used to obtain design parameters of an activated sludge process for the wastewater treatment of a potato processing plant. Experiments were perfo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f97dba9a1402ad866e02bce21ad49349
https://doi.org/10.1016/s0260-8774(99)00034-5
https://doi.org/10.1016/s0260-8774(99)00034-5
Publikováno v:
Journal of Food Engineering. 34:41-54
Changes in meat tenderness that occur during cooking are generally associated with heat-induced alterations of the components (collagen and myofibrillar proteins) of the primary structure of the muscle tissue. Heat transfer during the cooking process
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::22eca2eddfae28de5e4c907c84d50a67
https://doi.org/10.1016/s0260-8774(97)00066-6
https://doi.org/10.1016/s0260-8774(97)00066-6