Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Claudia Beatriz Gonzalez"'
Autor:
Vanina Andrea Ambrosi, Silvina Mabel Guidi, Debora Marina Primrose, Claudia Beatriz Gonzalez, Gustavo Alberto Polenta
Publikováno v:
Foods, Vol 12, Iss 18, p 3361 (2023)
Whey is a by-product that represents a cheap source of protein with a high nutritional value, often used to improve food quality. When used as a raw material to produce hypoallergenic infant formulas (HIF), a processing step able to decrease the alle
Externí odkaz:
https://doaj.org/article/cbf3ab58536c4c81b351cdbf239c8441
Autor:
Claudia Beatriz Gonzalez, Vanina Ambrosi, Paola Maresca, Gustavo Alberto Polenta, Giovanna Ferrari
Whey proteins, dueto their high nutritional value, are generally hydrolyzed to reduce the allergenicity and used as ingredients in many special products, such as infant formulae, geriatric products, high energy supplements or dietetic foods or in foo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::29ace8e883ab73e2ae9ece4c39db310f
http://hdl.handle.net/11386/4667478
http://hdl.handle.net/11386/4667478
Publikováno v:
Journal of Muscle Foods. 19:362-373
A great deal of attention has been paid to the most important proteins of the myofibrillar system – myosin, actin, titin and nebulin – because of their potential role in meat processing. Several methods from different sources were reported for th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c59750fabbbc88a7bf4a323ae8adcdd5
https://doi.org/10.1111/j.1745-4573.2008.00122.x
https://doi.org/10.1111/j.1745-4573.2008.00122.x
Autor:
Silvina Mabel Guidi, Sergio Ramon Vaudagna, Claudia Beatriz Gonzalez, Guillermo Sanchez, D.J. Carp, Adriana Alejandra Pazos
Publikováno v:
Meat Science. 79:470-482
Sodium chloride (NaCl, 0–1.4%) and sodium tripolyphosphate (STPP, 0–0.5%) were added to Semitendinosus muscles and submitted to sous vide cooking at different temperatures (55–75 °C). The effects of these three factors on pH, cooking loss, ins
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::619609daf9147fc9311a439f04e01a36
https://doi.org/10.1016/j.meatsci.2007.11.001
https://doi.org/10.1016/j.meatsci.2007.11.001
Publikováno v:
FEBS Journal. 274:6447-6455
In recent years, heat treatment has been used to prevent the development of chilling injury in fruits and vegetables. The acquired tolerance to chilling seen in treated fruit is related to the accumulation of heat shock proteins (HSPs). The positive
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6d972717976cfc0b745e98fb1a5ec0bb
https://doi.org/10.1111/j.1742-4658.2007.06162.x
https://doi.org/10.1111/j.1742-4658.2007.06162.x
Autor:
Ricardo Murray, Carlos D. Lucangeli, Gustavo Alberto Polenta, Claudia Beatriz Gonzalez, Claudio Olaf Budde
Publikováno v:
LWT - Food Science and Technology. 39:27-34
The aim of the present work was to evaluate the effect of thermal and anaerobic treatments on physiological and biochemical parameters in a variety of tomatoes ( Lycopersicon esculentum Mill. cv. Colt 45). Treatments applied to mature green tomatoes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3e0eb23722002bfaab6979a64ee10de9
https://doi.org/10.1016/j.lwt.2004.11.003
https://doi.org/10.1016/j.lwt.2004.11.003
Autor:
V.A. Salitto, Claudia Beatriz Gonzalez, A. Bolondi, F. Carduza, Adriana Alejandra Pazos, Silvina Mabel Guidi, Jorge A. Lasta
Publikováno v:
Journal of Muscle Foods. 13:171-187
Injection of 0.25 M calcium chloride solution in less tender muscles, such as Biceps femoris, from relatively old animals produced tenderness increase in a shorter aging time (2 days). Protein degradation obtained after submitting muscle samples to t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::20b9baef808b7071fa95a5d70d37e067
https://doi.org/10.1111/j.1745-4573.2002.tb00329.x
https://doi.org/10.1111/j.1745-4573.2002.tb00329.x
Autor:
Valeria A. Salitto, F. Carduza, Jorge A. Lasta, Adriana Alejandra Pazos, Claudia Beatriz Gonzalez
Publikováno v:
Meat Science. 57:251-256
The aim of this investigation was to determine the possibility of using calcium chloride solution in tough muscles (Cutaneus trunci) to reduce the aging period required to increase tenderness, without introducing undesirable flavors. Muscles were mar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::da27b07c4aad62dc1d6fd87e99b9be1e
https://doi.org/10.1016/s0309-1740(00)00099-1
https://doi.org/10.1016/s0309-1740(00)00099-1
Autor:
Adriana Alejandra Pazos, Darío Gabriel Pighin, M. A. Buffarini, Irene Ceconi, Patricio Davies, Gabriela Maria Grigioni, Diego Eduardo Mendez, Claudia Beatriz Gonzalez, Ana Maria Sancho
Publikováno v:
Archivos de Zootecnia v.62 n.239 2013
SciELO España. Revistas Científicas Españolas de Ciencias de la Salud
instname
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
SciELO España. Revistas Científicas Españolas de Ciencias de la Salud
instname
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
The aim of this research was to study the effect of different handling conditions on physiological stress indicators and meat quality of beef cattle by studying animals with different temperaments. Forty animals classified by their temperament (calm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1842de4ab98b8c8dbbb0f965e8bd2443
http://scielo.isciii.es/scielo.php?script=sci_arttext&pid=S0004-05922013000300008
http://scielo.isciii.es/scielo.php?script=sci_arttext&pid=S0004-05922013000300008