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Publikováno v:
Food Research International
SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP
SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP
Two types of inulins of different composition were investigated in the glassy and in the crystalline states, at relative humidities within 11 and 97%. The melting and glass transition temperatures (Tm, Tg), and their crystallinity indexes (CI) were d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b1d33ba5d88451646156ecdea878898b
http://linkinghub.elsevier.com/retrieve/pii/S096399691830303X
http://linkinghub.elsevier.com/retrieve/pii/S096399691830303X
Autor:
Mercedes E. Campderrós, Noemi Elisabet Zaritzky, Javier Lecot, Yanina Andrea Baracco, Laura Teresa Rodriguez Furlán
Publikováno v:
SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP
Universidad Nacional de La Plata
instacron:UNLP
The influence of a combination of sweeteners (Stevia (St) and sucralose (Su)) and storage temperature on thermal properties, microstructure, water content, texture and Bloom of sucrose free white chocolate was investigated. A strong relationship betw
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ddd77004b3bf0a4866afb8ca06fee4cc
http://sedici.unlp.edu.ar/handle/10915/104757
http://sedici.unlp.edu.ar/handle/10915/104757
Publikováno v:
SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP
Universidad Nacional de La Plata
instacron:UNLP
PLA coating on Kraft paper is very promising systems for food packaging, and has potential environmental advantages over conventional synthetic paper coatings. This work was focused on: (i) analyzing the physicochemical, thermal and microstructural p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::233a34a8cf398a960c7e1b0296cdfcbd
https://www.vbripress.com/aml/articles/details/1068/
https://www.vbripress.com/aml/articles/details/1068/
Autor:
Mercedes E. Campderrós, Javier Lecot, Laura Teresa Rodriguez Furlán, Antonio Pérez Padilla, Noemi Elisabet Zaritzky
Publikováno v:
Journal of Food Engineering. 106:74-79
In this study, to preserve the integrity of plasma protein, protective agents, such as saccharides are added to produce a glassy (vitrified) state. Differential scanning calorimetry (DSC) was used to measure the glass transition (Tg), crystallization
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c9d5bc416012c64464ecf2828d906529
https://doi.org/10.1016/j.jfoodeng.2011.04.010
https://doi.org/10.1016/j.jfoodeng.2011.04.010
Publikováno v:
Surface Coatings International Part B: Coatings Transactions. 86:143-148
This is a study of the anticorrosive properties provided by the zinc molybdenum phosphate pigment added to water-borne paint films applied on steel substrates as unique protective coatings. Standardised and electrochemical tests were used to evaluate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9836900097de67fbd1fae1d9b9928e20
https://doi.org/10.1007/bf02699626
https://doi.org/10.1007/bf02699626
Autor:
Antonio Pérez Padilla, Laura Teresa Rodriguez Furlán, Mercedes E. Campderrós, Noemi Elisabet Zaritzky, Javier Lecot
Publikováno v:
Applications of Calorimetry in a Wide Context-Differential Scanning Calorimetry, Isothermal Titration Calorimetry and Microcalorimetry
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Inulin is a generic term applied to heterogeneous blends of fructo-oligosaccharides which are reserve carbohydrate sources present in many plant foods such as bananas,onions, garlic, leeks, artichokes and chicory, which represents the main commercial
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1ce5da7b8d56b8d5cf83992eb773b3a0
http://www.intechopen.com/articles/show/title/calorimetric-study-of-inulin-as-cryo-and-lyoprotector-of-bovine-plasma-proteins
http://www.intechopen.com/articles/show/title/calorimetric-study-of-inulin-as-cryo-and-lyoprotector-of-bovine-plasma-proteins
Autor:
Noemi Elisabet Zaritzky, Antonio Pérez Padilla, Laura Teresa Rodriguez Furlán, Mercedes E. Campderrós, Javier Lecot
Publikováno v:
Meat science. 91(4)
Bovine plasma proteins provide the needed amino acids for the growth and development of an organism. With the purpose of preserving the native structure, related with the protein functional properties, the oligosaccharide inulin was used as protectiv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7946d4c9318dc52e56318ff6f786a577
https://pubmed.ncbi.nlm.nih.gov/22445165
https://pubmed.ncbi.nlm.nih.gov/22445165