Zobrazeno 1 - 10
of 38
pro vyhledávání: '"Ana Maria Sancho"'
Autor:
Valeria Messina, Pía Guadalupe Domínguez, Ana Maria Sancho, Noemi Walsöe de Reca, Fernando Carrari, Gabriela Grigioni
Publikováno v:
International Journal of Electrochemistry, Vol 2012 (2012)
An assay based on an electronic olfactory system was set to evaluate tomato fruits by sensing the aromatic volatiles during postharvest storage of 21 days at 19±0.5∘C in darkness. Olfactory system measurements were coupled with colour values. Odou
Externí odkaz:
https://doaj.org/article/5d78525e93b247bf9d6a536832c06a68
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
A Box-Behnken design was applied to evaluate the effects of sodium chloride (NaCl, 0–2%) and sodium tripolyphosphate (STPP, 0–0.5%) concentrations, pressure level (100–300 MPa) and holding time (1–5min) on technological parameters, physicoche
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::17a159a3c5fa796f1ebcdf54e522d7ae
https://doi.org/10.1016/j.lwt.2019.04.001
https://doi.org/10.1016/j.lwt.2019.04.001
Autor:
Trinidad Soteras, Luciana Rossetti, Livia M. Negri Rodríguez, Ana Maria Sancho, Nora Aimaretti, María Luisa Rojas Cervantes, Ricardo Arias, H. E. Tacca, Natalia Szerman, Natalia Pesquero
Publikováno v:
LWT. 145:111255
This study aimed to evaluate the effect of pasteurization of carrot juice by heat treatment (80 °C–7 min) and ohmic heating (OH) on its physicochemical and chromatic parameters, enzymatic and microbiological inactivation, volatile compounds, antio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::911cfd7864b92e1541edc4328b124c0c
https://doi.org/10.1016/j.lwt.2021.111255
https://doi.org/10.1016/j.lwt.2021.111255
Publikováno v:
Tropical Plant Pathology. 43:99-108
Maize fumonisin (FB) contamination is strongly driven by the weather conditions and crop resistance. Logistic regression techniques were used to quantify the effect of weather-based variables on total FB content in kernel samples coming from many loc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6e150987c6320bae82ea7f8305155420
https://doi.org/10.1007/s40858-017-0199-4
https://doi.org/10.1007/s40858-017-0199-4
Publikováno v:
Journal of Food Processing and Preservation. 43
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7fdfb4088f6f366d2cf50734b2456803
https://doi.org/10.1111/jfpp.14183
https://doi.org/10.1111/jfpp.14183
Autor:
Francisco Speroni, Carlos Alberto Manassero, Ana Maria Sancho, Sergio Ramon Vaudagna, María Cristina Añón
Publikováno v:
Innovative Food Science & Emerging Technologies. 35:86-95
The objective of this work was to assess the possibility of obtaining calcium-added soymilk with acceptable characteristics regarding protein solubility and physical stability, and inactivation of trypsin inhibitors and lipoxygenase, through a combin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::253070098955acf49ff077a71972600a
https://doi.org/10.1016/j.ifset.2016.04.005
https://doi.org/10.1016/j.ifset.2016.04.005
Publikováno v:
International Journal of Food Science & Technology. 51:1268-1275
The aim of the present research was to evaluate effects of freeze drying cycle in Semimembranous and Gluteus Medius bovine muscles (sp: Aberdeen Angus) for instant meal. Samples were analysed by Scanning electron microscopy; texture and colour parame
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::79171444086a4a780871beab3f15f4bb
https://doi.org/10.1111/ijfs.13082
https://doi.org/10.1111/ijfs.13082
Autor:
Ana Maria Sancho, Gustavo Alberto Polenta, Claudio Olaf Budde, Sergio Ramon Vaudagna, Gabriela Inés Denoya, Nancy M. Apóstolo
Publikováno v:
Innovative Food Science & Emerging Technologies. 33:84-93
Consumers demand fresh-cut fruits, free from additives and with fresh appearance. However, the alteration caused by the tissue processing limits their shelf life. The aim of this work was to optimize the pressure level (from 400 to 600. MPa) and the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::efff78c2619c98a45cc3bb925fb723f1
https://doi.org/10.1016/j.ifset.2015.11.014
https://doi.org/10.1016/j.ifset.2015.11.014
Publikováno v:
Journal of Food Processing and Preservation. 40:969-978
Fil: Pieniazek, Facundo. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Unidad de Investigacion y Desarrollo Estrategico para la Defensa. Ministerio de Defensa. Unidad de Investigacion y Desarrollo Estrategico para la Defensa; Argentina
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::caabf5e7f77bc4af0ae7890e207860c9
https://doi.org/10.1111/jfpp.12677
https://doi.org/10.1111/jfpp.12677
Autor:
Ana Maria Sancho, Yanina Ximena Barrio, P. M. Palladino, Marcelo O. Masana, Sergio Ramon Vaudagna
Publikováno v:
Food microbiology 46 : 610-617. (April 2015)
INTA Digital (INTA)
Instituto Nacional de Tecnología Agropecuaria
instacron:INTA
INTA Digital (INTA)
Instituto Nacional de Tecnología Agropecuaria
instacron:INTA
High-pressure treatments (400 and 600 MPa) combined with the addition of sodium lactate (1 and 3%) were tested to reduce Escherichia coli O157:H7 (STEC O157) and spoilage microbiota contamination in a manufactured cured beef carpaccio in fresh or fro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c0bfa417148083a3ef1b6c8759d15c0f
https://doi.org/10.1016/j.fm.2014.10.007
https://doi.org/10.1016/j.fm.2014.10.007