Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Franco Van de Velde"'
Publikováno v:
Bioresources and Bioprocessing, Vol 8, Iss 1, Pp 1-11 (2021)
Abstract The post-harvest processing of strawberries generates considerable amounts of by-products that consist of the inedible parts of the fruit (sepal, calyx, stem, and non-marketable portion of the fruit), which is an environmental problem for lo
Externí odkaz:
https://doaj.org/article/1520878b23414898b3b7eedbf080c3ca
Autor:
Sandra Zavadlav, Marijana Blažić, Franco Van de Velde, Charito Vignatti, Cecilia Fenoglio, Andrea M. Piagentini, María Elida Pirovani, Cristina M. Perotti, Danijela Bursać Kovačević, Predrag Putnik
Publikováno v:
Foods, Vol 9, Iss 11, p 1537 (2020)
Sous-vide is a technique of cooking foods in vacuum bags under strictly controlled temperature, offering improved taste, texture and nutritional values along with extended shelf life as compared to the traditional cooking methods. In addition to othe
Externí odkaz:
https://doaj.org/article/ee39b40479d3497db94e3042bb7b4e5b
Publikováno v:
Foods, Vol 2, Iss 2, Pp 120-131 (2013)
Strawberries represent an important source of bioactive compounds due to their vitamin C and phenolic compound levels, which present high antioxidant effects, beneficial for the maintenance of consumer’s health. Argentina is the second largest stra
Externí odkaz:
https://doaj.org/article/2c12f2ce3b5a4f12b8bc2742070254f4
Publikováno v:
Biomolecules from Natural Sources. :309-321
Autor:
Lucas Emanuel Ribas, Fátima Belén Gasser, Hugo Hector Ortega, Maria Sol Renna, María Eugenia Baravalle, Graciela Hilda Savino, Silvina Addona, Gustavo Juan Hein, Franco Van de Velde
Publikováno v:
Journal of food scienceREFERENCES. 86(12)
The water extraction of phenolic compounds from two varieties ("Mahan" and "Marameck") of pecan nutshells (Carya illinoinensis) without and with sonication, varying the solvent/solid ratio (S), the pH, and the refluxing time (t), was studied. Additio
Autor:
María Paula Méndez-Galarraga, Franco Van de Velde, Andrea M. Piagentini, María Élida Pirovani
Publikováno v:
Postharvest Biology and Technology. 190:111947
Autor:
Franco, Van de Velde, Charito, Vignatti, María, Paula Méndez-Galarraga, Micaela, Gomila, Cecilia, Fenoglio, Melisa, Donda Zbinden, María, Élida Pirovani
Publikováno v:
Food Research International. 155:111086
The effects of the thermal treatment (70 °C for 2 min) and the refrigerated storage (5 °C for 28 d) of a fruit smoothie made of strawberries (40 %), orange juice (20 %), apple (10 %) and banana (10 %) on the microbiological quality, pH and soluble
Autor:
Franco Van de Velde, Cristina M Perotti, Charito Ivana Vignatti, Danijela Bursać Kovačević, Marijana Blažić, Sandra Zavadlav, Predrag Putnik, Cecilia Lorena Fenoglio, Maria Elida Pirovani, Andrea Piagentini
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Foods
Foods, Vol 9, Iss 1537, p 1537 (2020)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Foods
Foods, Vol 9, Iss 1537, p 1537 (2020)
Sous-vide is a technique of cooking foods in vacuum bags under strictly controlled temperature, offering improved taste, texture and nutritional values along with extended shelf life as compared to the traditional cooking methods. In addition to othe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::41a8371bc2ab5e4acbb54f955817538a
https://www.mdpi.com/2304-8158/9/11/1537
https://www.mdpi.com/2304-8158/9/11/1537
Publikováno v:
Food and Bioprocess Technology. 11:96-109
The aim of this work was to model the effect of the type of cutting (whole without hull, halved, and quartered), storage temperature (2, 6, and 13 °C) and time on the changes of bioactive compounds, phenylpropanoid metabolism enzyme activities, and
Autor:
Cecilia Lorena Fenoglio, Mary Ann Lila, Maria Elida Pirovani, María Paula Méndez-Galarraga, Mary H. Grace, Franco Van de Velde
The aim of this work was to study and model the effects of refrigerated storage with high O2 and high CO2 atmospheres (70 kPa O2 + 20 kPa CO2 and 90 kPa O2 + 10 kPa CO2) on microbial growth, general quality attributes, and the polyphenolic compound p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0bf1d2f0af455b17ce294df364e47f0b
https://www.sciencedirect.com/science/article/abs/pii/S0925521418308391
https://www.sciencedirect.com/science/article/abs/pii/S0925521418308391