Oxidative Stability and Sensory Properties of Pecan Nuts

Autor: Adriana María Descalzo, Sergio Aníbal Rizzo, Carolina Daiana Pérez, Andrea Biolatto, Enrique Alberto Frusso, Gabriela María Grigioni, Luciana Rossetti

Publikováno v: Nut Crops-New Insights
Nut Crops-New Insights ISBN: 9781803566320

Pecans are the nut with the higher oil content. In addition, they present a large number of polyunsaturated fatty acids, which are susceptible to oxidation. Oxidative damage in pecans is traduced in lower quality aspects, appearance of rancidity and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bb053f53822acaf747373088c0e30ba4
https://mts.intechopen.com/articles/show/title/oxidative-stability-and-sensory-properties-of-pecan-nuts

Improving Concentration of Healthy Fatty Acids in Milk, Cheese and Yogurt by Adding a Blend of Soybean and Fish Oils to the Ration of Confined Dairy Cows

Autor: Luciana Rossetti, Liliana Elisabet Antonacci, Gerardo Antonio Gagliostro, Augusto Carabajal, Carolina Daiana Pérez

Publikováno v: Open journal of animal sciences 10 (1) : 182-202. (January 2020)
INTA Digital (INTA)
Instituto Nacional de Tecnología Agropecuaria
instacron:INTA
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

Compared to pasture based sistems, milk produced in confined dairy systems is characterized by a high saturated fat (SF) content with a lower concentration of healthy fatty acids (FA) such as vaccenic (VA, trans 11C18:1), conjugated linoleic cid ( ci

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::25554f21e2b461a1e418bf9ce37f8222
https://doi.org/10.4236/ojas.2020.101010

Oxidative stability parameters and sensory properties of in-shell 'Stuart' pecans [Carya illinoinensis (Wangenh.) K.Koch] stored at different temperatures under non-accelerated conditions

Autor: Sergio Anibal Rizzo, Andrea Biolatto, Luciana Rossetti, Enrique A. Frusso, F. Carduza, Adriana Maria Descalzo, Carolina Daiana Pérez

Publikováno v: Postharvest Biology and Technology. 179:111591

The main goal of the present work was to determine the oxidative stability of Stuart pecans stored at different temperatures throughout 300 days (approximately 10 months post-harvest). In-shell pecans were stored at 2 °C and 20 °C at 65 % relative

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::728c1445cf1867559f16eb0c2fa22ec3
https://doi.org/10.1016/j.postharvbio.2021.111591

High-power ultrasound pretreatment for efficient extraction of fractions enriched in pectins and antioxidants from discarded carrots (Daucus carota L.)

Autor: Carolina Daiana Pérez, Enzo Fernando Zukowski, Ana M. Rojas, Lia Noemi Gerschenson, Paola Carolina Alzate Calderón, Eliana Noemi Fissore, Alondra Mariela Idrovo Encalada

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

A useful pectin-enriched fraction (PEF) extracted through high-power-ultrasound (HPUS) pretreatment and sodium carbonate was efficiently obtained from discarded carrots. Formerly, the effect of HPUS-power intensity and time (A: 40 min-2.08 W/cm 2 ; B

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6f1b8ef9d3cdfa83090323122b255006
https://linkinghub.elsevier.com/retrieve/pii/S0260877419300998

Gelling pectins from carrot leftovers extracted by industrial-enzymes with ultrasound pretreatment

Autor: Ana M. Rojas, Lia Noemi Gerschenson, Alondra Mariela Idrovo Encalada, Carolina Daiana Pérez, Eliana Noemi Fissore

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

Misshapen carrots were upgraded as orange-colored pectin-enriched fractions (PEFs) useful as gelling agents and containing α- and β-carotenes, lutein, and α-tocopherol, by applying a green process consisting of an ultrasound (US) pretreatment (12.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5f2ced315999af473e85542fe71d36a0
https://www.sciencedirect.com/science/article/pii/S0023643819305109