Zobrazeno 1 - 10
of 50
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
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
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
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,
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
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
Autor:
Erica Rut Hynes, Gabriela María de Luján Audero, D. Guglielmotti, Carina Viviana Bergamini, Guillermo Hugo Peralta, Roxana Páez, P. Giménez
Publikováno v:
International Dairy Journal. 116:104958
The ability of the adjunct culture Lacticaseibacillus paracasei 90 (L90) to prevent undesired eye formation by heterofermentative bacteria was assessed in soft cheeses, ripened either in normal conditions or with interruptions in the cold chain. Leuc
Autor:
María Luján Capra, María Ayelén Vélez, Maria Cristina Perotti, Leila Pozza, Erica Rut Hynes, Agustín Zeiter
Publikováno v:
International Dairy Journal. 116:104956
The feasibility of the addition of yoghurt with a newly developed ingredient consisting of CLA loaded liposomes was analysed. The influence of ingredient addition (at three levels: no CLA incorporation, free CLA oil or CLA-liposomes), order of therma
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
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