Výsledky vyhledávání - "Felicitas Peyrano"

Rheological characterization of thermal gelation of cowpea protein isolates: Effect of processing conditions

Autor: Francisco Speroni, Marie de Lamballerie, Felicitas Peyrano, María Victoria Avanza

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

Processing conditions such as protein concentration, maximum temperature, heating and cooling rates were analyzed for gelation of untreated (A8) and pH-shifting-modified (A10) cowpea protein isolates. Rheological measurements allowed characterization

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::edaa54018c188eefaf268d6e1d2572e3
https://doi.org/10.1016/j.lwt.2019.04.048

Zobrazit plný text záznamu

High hydrostatic pressure- or heat-induced gelation of cowpea proteins at low protein content: Effect of calcium concentration

Autor: Felicitas Peyrano, Marie de Lamballerie, María Victoria Avanza, Francisco Speroni

Publikováno v: Food Hydrocolloids. 124:107220

The effect of different calcium levels (10–40 mM) during protein denaturation on the characteristics of cowpea protein gels obtained by heating or high hydrostatic pressure treatment (HHPT) at low protein content (7.5%w/w) was studied. Calcium allo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3579529c883464363bcb68956c550943
https://doi.org/10.1016/j.foodhyd.2021.107220

Zobrazit plný text záznamu

Rheological characterization of the thermal gelation of cowpea protein isolates: Effect of pretreatments with high hydrostatic pressure or calcium addition

Autor: Felicitas Peyrano, María Victoria Avanza, Marie de Lamballerie, Francisco Speroni

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

Pretreatments with high hydrostatic pressure (HHP) or calcium addition were assessed for thermal gelation of two cowpea protein isolates (protein extraction at pHs 8.0, standard (A8) or 10.0, pH-shifting-modified (A10). Maximum temperature of thermal

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::00078ee49c7877469624ddce80432f48
https://www.sciencedirect.com/science/article/pii/S002364381930814X

Zobrazit plný text záznamu

Gelation of cowpea proteins induced by high hydrostatic pressure

Autor: Marie de Lamballerie, María Victoria Avanza, Francisco Speroni, Felicitas Peyrano

Publikováno v: Food Hydrocolloids. 111:106191

Fil: Peyrano, Felicitas. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Nordeste. Instituto de Quimica Basica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Cienc

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ffefb5bdc051313b2e9c68e5fb83083a
https://doi.org/10.1016/j.foodhyd.2020.106191

Zobrazit plný text záznamu

Reutilización de botellas de plástico en la localidad de Saladas

Autor: Andrea M. Legizamón, Silvia C. Coronel, César G. Lasala, Antonella E. López, Lucía V. Sotelo Gasfrascoli, María Victoria Avanza, Margarita Vallejos, Romina N. López, Belén Andrea Acevedo, Yanina M. R. Booth, Andrea F. Giménez, Felicitas Peyrano, María Guadalupe Chaves

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Extensionismo, Innovación y Transferencia Tecnológica, 2018, vol. 4, p. 83-87.
Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE)
Universidad Nacional del Nordeste
instacron:UNNE

El proyecto de extensión “Construir reciclando”, financiado por la Secretaría de Políticas Universitarias fue realizado por alumnos del Profesorado en Ciencias Químicas y del Ambiente junto a docentes de la FaCENA - UNNE. El mismo estuvo dest

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::38fd57533a6f4cccfa844cfeb9a25b0e
https://revistas.unne.edu.ar/index.php/eitt/article/view/2876

Zobrazit plný text záznamu

Calorimetric study of cowpea protein isolates: effect of calcium and high hydrostatic pressure

Autor: Marie de Lamballerie, María Victoria Avanza, Francisco Speroni, Felicitas Peyrano

Publikováno v: SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP
Food Biophysics
Food Biophysics, Springer Verlag (Germany), 2017, 12 (3), pp.374-382. ⟨10.1007/s11483-017-9493-4⟩

The thermal properties of cowpea protein isolates (CPI) were studied by differential scanning calorimetry under the influence of various conditions. An increase in the pH of protein extraction, from 8.0 to 10.0, during CPI preparation promoted a part

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6501a056f7c277592ed03c071553319e
http://sedici.unlp.edu.ar/handle/10915/144142

Zobrazit plný text záznamu

Physicochemical and functional properties of cowpea protein isolates treated with temperature or high hydrostatic pressure

Autor: María Victoria Avanza, Francisco Speroni, Felicitas Peyrano

Publikováno v: Innovative Food Science and Emerging Technologies, vol. 33, p. 38-46.
Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE)
Universidad Nacional del Nordeste
instacron:UNNE

The effect of thermal (TT, 70 and 90 °C) and high hydrostatic pressure (HHPTs, 200, 400 and 600MPa) treatments on physicochemical and functional properties of cowpea protein isolates (CPIs) extracted at pH 8.0 (A8) and pH 10.0 (A10)was analyzed. The

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8065d40e5689a1d840a7214beab2ca8f
https://www.sciencedirect.com/science/article/pii/S1466856415002064

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání