Výsledky vyhledávání - "Gerardo Checmarev"

Estabilidad y vida útil de caballa (Scomber japonicus) preservada mediante combinación de barreras

Autor: Gerardo Checmarev

El objetivo de la presente tesis fue estudiar la estabilidad y la vida útil de caballa (Scomber japonicus) preservada mediante combinación de barreras de stress microbiano (cocción, disminución de aw, envasado al vacío, pasteurización a baja te

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a39a6ca43ce829c23d93edfa5fc89717
https://doi.org/10.35537/10915/45260

Zobrazit plný text záznamu

Analysis of applicability of Peleg model to the cooking-infusion of mackerel (Scomber japonicus) slices

Autor: María Isabel Yeannes, María Rosa Casales, Gerardo Checmarev

Publikováno v: Food Science and Technology, Vol 33, Iss 4, Pp 685-689 (2013)
Food Science and Technology, Volume: 33, Issue: 4, Pages: 685-689, Published: DEC 2013
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Food Science and Technology v.33 n.4 2013
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

Mass transfer kinetics in osmotic dehydration is usually modeled by Fick’s law, empirical models and probabilistic models. The aim of this study was to determine the applicability of Peleg model to investigate the mass transfer during osmotic dehyd

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7576ad819157eb60b31892e2237d50c6
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000400013&lng=en&tlng=en

Zobrazit plný text záznamu

Mass Transfer Modeling during Osmotic Dehydration of Chub Mackerel (Scomber japonicus ) Slices in Salt and Glycerol Solution at Different Temperatures

Autor: Gerardo Checmarev, Alicia Eva Bevilacqua, María Rosa Casales, María Isabel Yeannes

Publikováno v: Journal of Food Processing and Preservation. 38:1599-1607

The use of osmotic dehydration to preserve fish products could be an interesting option in order to maintain the characteristics of food. The objective of this research was to study the mathematical modeling of water loss and solute gain during the c

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8bf98b0f2f60b43e63f6dba540872cb0
https://doi.org/10.1111/jfpp.12120

Zobrazit plný text záznamu

Linear viscoelastic assessment of cold gel-like emulsions stabilized with bovine gelatin

Autor: Alicia Noemi Califano, Gabriel Lorenzo, Noemi Elisabet Zaritzky, Gerardo Checmarev

Publikováno v: LWT - Food Science and Technology. 44:457-464

Gel-like oil-in-water emulsions with low lipid content, stabilized with bovine gelatin of different molecular weights were analyzed. Mean droplet size and droplet size distribution of the emulsions were determined by static light scattering. The emul

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a9bcd6813ec921fabe671222f38faf1b
https://doi.org/10.1016/j.lwt.2010.08.023

Zobrazit plný text záznamu

Mass Transfer During Osmotic Dehydration of Chub Mackerel Cylinders in Ternary Solution

Autor: Alicia Eva Bevilacqua, Gerardo Checmarev, María Rosa Casales, María Isabel Yeannes

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP

In the analysis, design and optimization of an osmotic dehydration process is important to know the kinetic of water loss and solutes gain. In this study, the mass transfer during osmotic dehydration of chub mackerel (Scomber japonicus) cylinders in

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::66e7e21f94d99392c968511bde6b5367
https://doi.org/10.5539/jfr.v3n5p49

Zobrazit plný text záznamu

Kinetics of color change of osmotically dehydrated chub mackerel (Scomber japonicus) during storage at different temperatures

Autor: María Isabel Yeannes, Gerardo Checmarev, María Rosa Casales

Publikováno v: Food Science and Technology, Vol 37, Iss 1, Pp 119-123
Food Science and Technology, Iss 0 (2016)
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Food Science and Technology, Volume: 37, Issue: 1, Pages: 119-123, Published: 08 AUG 2016
Food Science and Technology v.37 n.1 2017
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

The aim of this study was to determine the effect of storage temperature on the kinetics of color change of chub mackerel dehydrated in a ternary solution (water, glycerol and salt) and vacuum packaged in films. The color of processed fish can change

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cc29609cbcce136b9e0bfb9a71a3137f
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000100119&lng=en&tlng=en

Zobrazit plný text záznamu

Akademický článek

Mass Transfer Modeling during Osmotic Dehydration of Chub Mackerel ( Scomber japonicus) Slices in Salt and Glycerol Solution at Different Temperatures.

Autor: Checmarev, Gerardo^1,2, Casales, María Rosa^1,2, Yeannes, María Isabel^1,2, Bevilacqua, Alicia Eva^1,3

Publikováno v: Journal of Food Processing & Preservation. Aug2014, Vol. 38 Issue 4, p1599-1607. 9p.

Zobrazit plný text záznamu

Plný text ve formátu HTML

Vyhledávací nástroje:

Upřesnit hledání