Zobrazeno 1 - 10
of 53
pro vyhledávání: '"Erica Rut Hynes"'
Autor:
Paula Giménez, Carina Viviana Bergamini, Guillermo Hugo Peralta, Guillermo Andrés George, María Cristina Perotti, Erica Rut Hynes
Publikováno v:
Journal of Food Process Engineering. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::06f721ecd1c93132f3adff1c1c797c26
https://doi.org/10.1111/jfpe.14280
https://doi.org/10.1111/jfpe.14280
Publikováno v:
Cuestiones de género: de la igualdad y la diferencia. :1-6
ResumenEl enfoque de género en ciencia considera la diversidad de necesidades según características como el sexo, la edad, el grupo social, entre otras, proporcionando un marco para mejorar la representación y participación en la generación del
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1abcebcd5d5fdc92e5b6e19994237862
https://doi.org/10.18002/cg.v0i15.6265
https://doi.org/10.18002/cg.v0i15.6265
Evaluation of autochthonous cultures to improve the cheese flavor: A case study in hard cheese model
Autor:
Maria Cristina Perotti, Facundo Cuffia, Erica Rut Hynes, Carina Viviana Bergamini, Irma Veronica Wolf
Publikováno v:
Food Science and Technology International. 26:173-184
The characterization of autochthonous cultures based on their contribution to cheese flavor is an additional selection criterion for their use in cheese making. The objective of the present work was to assess the ability of three strains of mesophili
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9e3c6e9a2f1ce3c9b51ac65a1d04fdb2
https://doi.org/10.1177/1082013219881512
https://doi.org/10.1177/1082013219881512
Publikováno v:
Journal of Food Engineering. 240:199-206
The effect of lyophilization and rehydration medium on a liposome system for conjugated linoleic acid (CLA) delivery was studied. Liposomes were prepared by ethanol injection method employing soy phosphatidylcholine and CLA isomers 9c, 11t and 10t,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b4ddc88dadfd60e7a50187449497bad1
https://doi.org/10.1016/j.jfoodeng.2018.07.033
https://doi.org/10.1016/j.jfoodeng.2018.07.033
Autor:
Erica Rut Hynes, Luciana Vera-Candioti, Guillermo Hugo Peralta, I. Verónica Wolf, Carina Viviana Bergamini, Renzo Sánchez, M. Victoria Beret
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
The waste and by-products of the soybean industry could be an economic source of nutrients to satisfy the high nutritional demands for the cultivation of lactic acid bacteria. The aims of this work were to maximize the biomass production of Lacticase
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8d8e2434c51f23c759986897b574cfb9
https://pubmed.ncbi.nlm.nih.gov/34609626
https://pubmed.ncbi.nlm.nih.gov/34609626
Publikováno v:
Journal of Food Engineering. 212:174-180
Soy phosphatidylcholine (PC) liposomes added with conjugated linoleic acid isomers, (CLA, 9c, 11t, and 10t, 12c) at two PC/CLA ratios, 2:0.4 and 2:1, were prepared by ethanolic injection, and followed during 30 days of storage. These systems were inv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::638675f70f09d49e45ddbded9599013a
https://doi.org/10.1016/j.jfoodeng.2017.06.001
https://doi.org/10.1016/j.jfoodeng.2017.06.001
Autor:
Maria Cristina Perotti, Carina Viviana Bergamini, Erica Rut Hynes, Facundo Cuffia, Irma Veronica Wolf
Publikováno v:
Food Science and Technology International. 24:67-77
Starter cultures of Lactobacillus helveticus used in hard cooked cheeses play an important role in flavor development. In this work, we studied the capacity of three strains of L. helveticus, two autochthonous (Lh138 and Lh209) and one commercial (Lh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dd5ad6321aead272fbbf6bf2493d99b5
https://doi.org/10.1177/1082013217728628
https://doi.org/10.1177/1082013217728628
Autor:
Carlos Alberto Meinardi, Verónica I. Wolf, Erica Rut Hynes, María Ayelén Vélez, Maria Cristina Perotti
Publikováno v:
Food Research International. 96:215-225
Homogenization applied to cheese milk has shown to increase lipolysis but its use is not spread as it can induce detrimental effects. The aim of this work was to assess the effect of low-pressure homogenization of the cream followed by pre-incubation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e4a9b176f80cd314ac0d49ba99194b91
https://doi.org/10.1016/j.foodres.2017.02.011
https://doi.org/10.1016/j.foodres.2017.02.011
The influence of several disruption treatments on the viability and the release of intracellular enzymes of two strains of Streptococcus thermophilus (St1 and St2) was studied. In addition, the impact of the incorporation of disrupted cultures of St2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b708451836649e1196e6b0e986a9502f
Autor:
Claudia Inés Vénica, Erica Rut Hynes, Carina Viviana Bergamini, Irma Veronica Wolf, Maria Cristina Perotti, María Ayelén Vélez
The interest of consumers in preserving health and increasing their quality of life through an appropriate diet has grown steadily since the turn of the century. A considerable corpus of research has focused on new functional foods. Among them, ferme
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f79754829782ba04bf7f344e68f32360
https://doi.org/10.1016/b978-0-12-815504-2.00006-2
https://doi.org/10.1016/b978-0-12-815504-2.00006-2