Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Emiliano Emanuel Badin"'
Autor:
R. Quevedo-Leon, Emiliano Emanuel Badin, Pablo Daniel Ribotta, Alejandro Rafael Lespinard, Albert Ibarz
Publikováno v:
Food and Bioprocess Technology. 14:324-333
The kinetics of the thermal degradation of color (L*, a*, and b* coordinates), lycopene (L), and L-ascorbic acid (AA) in crushed tomato were studied over a temperature range of 70 to 100 °C. These results showed that the changes in a*, L, and AA fol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7bbb44fc34f1e37224fc54ea76d00681
https://doi.org/10.1007/s11947-021-02579-1
https://doi.org/10.1007/s11947-021-02579-1
Autor:
Emiliano Emanuel Badin, Pedro Esteves Duarte Augusto, Roberto Agustín Quevedo‐Leon, Albert Ibarz, Pablo Daniel Ribotta, Alejandro Rafael Lespinard
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b339cfd49e37b8e9de9f53ebc7566bc1
Autor:
Pablo Daniel Ribotta, Albert Ibarz, Alejandro Rafael Lespinard, Yanina Estefanía Rossi, Mariana Angélica Montenegro, Emiliano Emanuel Badin
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
The effect of heating on color degradation and the bioactive compounds, such as total monomeric anthocyanins (TMA), L-ascorbic acid (AA) and total polyphenols (TP), of raspberry pulp were investigated at 70, 80, 90 and 100 °C for 2 h. The changes in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7373a5f5bf10251cb7dc646b931b2bfd
https://linkinghub.elsevier.com/retrieve/pii/S0960308520305095
https://linkinghub.elsevier.com/retrieve/pii/S0960308520305095
Autor:
A.D. Kim, Flavia Sacerdoti, S. Sodero, A.A. Cataldi, María Marta Amaral, Nicolás Garimano, Emiliano Emanuel Badin, L.I. Diaz Vergara, Alejandro Rafael Lespinard, Carina Porporatto, D.D. Gonzalez, Alan Mauro Bernal, Cristina Ibarra, Marina S. Palermo, Mariana Angélica Montenegro, M. Larzabal
Publikováno v:
Journal of dairy science. 104(5)
Enterohemorrhagic Escherichia coli (EHEC) O157:H7 is a major etiologic agent that causes bloody diarrhea, hemorrhagic colitis, and hemolytic uremic syndrome (HUS). Shiga toxin (Stx) is the main virulence factor of EHEC responsible for the progression
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::203173b768b9901e5ff94aafac2bb362
https://pubmed.ncbi.nlm.nih.gov/33685676
https://pubmed.ncbi.nlm.nih.gov/33685676
Autor:
Alejandro Rafael Lespinard, Javier Ramiro Arballo, Rodolfo Horacio Mascheroni, Emiliano Emanuel Badin
In this study a comprehensive computer simulation model was developed to evaluate and compare temperature distribution, flow pattern, slowest heating zone (SHZ) location and processing time in pre-packaged milk duringmicrowave-assisted pasteurization
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ad9eb7e1d26ed4a73278a4649a8fcfc5
Wiley Online Library
Wiley Online Library
Autor:
Alejandro Rafael Lespinard, María Victoria Santos, Emiliano Emanuel Badin, Rodolfo Horacio Mascheroni
Publikováno v:
Journal of Food Process Engineering. 42:e12995
The aim of this work was to determine natural convective heat transfer rates in bottled liquid food pasteurized using different container orientations; conventional vertical, inverted vertical, and horizontal bottle positions. For this purpose, a com
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::28d293b43c8b2f87b807cec58c2814c3
https://doi.org/10.1111/jfpe.12995
https://doi.org/10.1111/jfpe.12995