Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Florencia Cattaneo"'
Autor:
Florencia M. Correa Uriburu, Florencia Cattaneo, Luis M. Maldonado, Iris C. Zampini, María R. Alberto, María I. Isla
Publikováno v:
Foods, Vol 11, Iss 18, p 2857 (2022)
The present study describes how flour and phenolic enriched extracts (PEE) are obtained from seed (food waste) of 10 different P. alba (algarrobo blanco) clones and their characterization to be used as non-conventional sources of potential functional
Externí odkaz:
https://doaj.org/article/6a48ba8e53d14ab8b87727fe997ebf12
Autor:
María Eugenia Orqueda, Sebastian Torres, Iris Catiana Zampini, Florencia Cattaneo, Agustina Fernandez Di Pardo, Estela M. Valle, Felipe Jiménez-Aspee, Guillermo Schmeda-Hirschmann, María Inés Isla
Publikováno v:
Heliyon, Vol 6, Iss 2, Pp e03387- (2020)
The “red chilto” (Solanum betaceum Cav) is a native fruit from the Yungas forest of Argentina. Red chilto is a neglected and underutilized native species (NUS). The objective of this work was to evaluate the potentiality of pulp, seed and skin fr
Externí odkaz:
https://doaj.org/article/dfbce3d92cc745f3bdcfd8ebbc14ec87
Publikováno v:
Heliyon, Vol 5, Iss 8, Pp e01967- (2019)
Aims: Prosopis alba flour is a natural source of nutrient and phytochemicals with potential effects on cardiovascular risk factors. The aim of this work was to examine the effects of dietary supplementation with Prosopis alba seed flour (Pr-Feed) on
Externí odkaz:
https://doaj.org/article/0ef207a5fd8446c79a79c01569fd09e3
Autor:
Sadia Ahmed, Luis Albán, Mohamed Al-Mussali, Mohamed Saleh Al-Nassiri, Daniel A. Barrio, Muhssen Bazara, D.G. Beresford-Jones, Facundo Bigne, Patricia A. Boeri, M. Pilar Buera, Verónica Busch, Nancy Campos, Aylen Capparelli, Florencia Cattaneo, Simon Choge (Kosgei), Paula Conforti, Florencia María Correa Uriburu, Gastón Cruz, Daniela C. Dalzotto, Lan Dao, Mauricio Ewens, Peter Felker, Cristina Ferrero, Zeremariam Fre, Nora Grados, María Inés Isla, John Livingstone, Gianfranco Mamone, Rolando H. Martínez, Purity Rima Mbaabu, Gabriel Mukuria Muturi, Kamlesh Pareek, Nick Pasiecznik, Andrew Paterson, Jorgelina Pérez, Gianluca Picariello, Lucrecia Piñuel, María Cecilia Puppo, Natalia Andrea Quintero Ruiz, Ivana Fabiola Rodríguez, Víctor Rozycki, Agustin P. Ruiz, María Victoria Salinas, Rolando Schimpf, Leonardo Pablo Sciammaro, Anil Sharma, Sandra E. Sharry, Amsale Shibeshi, K. Shiran, Gurbachan Singh, Gary Takeoka, Andrew Tarter, J.C. Tewari, Pratibha Tewari, Claudio Voget, Oliver Q. Whaley, Fan Xuetong, Iris Catiana Zampini
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b99ede1be083698142d5addd72c1db2a
https://doi.org/10.1016/b978-0-12-823320-7.09995-8
https://doi.org/10.1016/b978-0-12-823320-7.09995-8
Autor:
María Inés Isla, Florencia Cattaneo, Jorgelina Pérez, Ivana Fabiola Rodríguez, Florencia María Correa Uriburu, Iris Catiana Zampini
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e9903375c2908198d6e07d60763d9148
https://doi.org/10.1016/b978-0-12-823320-7.00002-x
https://doi.org/10.1016/b978-0-12-823320-7.00002-x
Autor:
María Inés Isla, Jorgelina Pérez, Florencia Cattaneo, Ivana Fabiola Rodríguez, Florencia María Correa Uriburu, Iris Catiana Zampini
Publikováno v:
Prosopis as a Heat Tolerant Nitrogen Fixing Desert Food Legume ISBN: 9780128233207
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c97f0d9ab26a40c37e3159a615dd7d73
https://doi.org/10.1016/b978-0-12-823320-7.00022-5
https://doi.org/10.1016/b978-0-12-823320-7.00022-5
Autor:
María Inés Isla, Florencia Cattaneo, María Inés Mercado, Graciela I. Ponessa, María Jorgelina Pérez, Iris Catiana Zampini, Ivana Fabiola Rodriguez
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Prosopis nigra fruits are consumed in Argentina principally as fine flour. The plant material with the highest granulometry is considered a waste. Metabolites such as phenolics compounds, fibers, and proteins obtained from vegetable by-products or wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::50595021d43d4b6f0f09d902c62a5a7a
https://www.sciencedirect.com/science/article/pii/S0023643820308173
https://www.sciencedirect.com/science/article/pii/S0023643820308173
Autor:
Guillermo Schmeda-Hirschmann, María Eugenia Orqueda, Iris Catiana Zampini, María Inés Isla, Sebastián Torres, Florencia Cattaneo, Felipe Jiménez-Aspee, Agustina Fernandez Di Pardo, Estela M. Valle
Publikováno v:
Heliyon
Heliyon, Vol 6, Iss 2, Pp e03387-(2020)
Heliyon, Vol 6, Iss 2, Pp e03387-(2020)
The “red chilto” (Solanum betaceum Cav) is a native fruit from the Yungas forest of Argentina. Red chilto is a neglected and underutilized native species (NUS). The objective of this work was to evaluate the potentiality of pulp, seed and skin fr
Autor:
Sebastián Torres, María Alejandra Moreno, Jorgelina Pérez, Florencia Cattaneo, Ivana Fabiola Rodriguez, Florencia Maria Correa Uriburu, Iris Catiana Zampini, María Inés Isla, María Eugenia Orqueda
Publikováno v:
Applied Environmental Science and Engineering for a Sustainable Future ISBN: 9783030392079
Valorisation of Agro-industrial Residues – Volume II: Non-Biological Approaches
Valorisation of Agro-industrial Residues – Volume II: Non-Biological Approaches
The disposal of a large number of waste materials results in high costs forthe food industry and can have a negative environmental impact.Metabolites, such as phenolic compounds, fibers, and proteins obtainedfrom vegetable by-products or waste biomas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f08578149d2b746f54abe0ccb978bc58
https://doi.org/10.1007/978-3-030-39208-6_8
https://doi.org/10.1007/978-3-030-39208-6_8
Autor:
María Jorgelina Pérez, Florencia Cattaneo, María Inés Isla, María Alejandra Moreno, Antonio Martínez-Abad, María José Fabra, Catiana Zampini, Amparo López-Rubio
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
The aim of this work was to develop bio-based packaging materials based on black carob extracts (BCE) and κ-carrageenan (κ-c) blends, and to study their impact for cheese preservation. Firstly, black carob extracts were obtained with and without al