A Survey of Temperature Effects on GAB Monolayer in Foods and Minimum Integral Entropies of Sorption: a Review

Autor: Héctor A. Iglesias, Rosa Baeza, Jorge Chirife

Publikováno v: Postprint del artículo publicado en: Food Bioprocess Technol. 2022, 15 (4)
Repositorio Institucional (UCA)
Pontificia Universidad Católica Argentina
instacron:UCA

Fil: Iglesias, Héctor. Iglesias, Héctor. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina Fil: Baeza, Rosa. Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina Fil: C

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::db049958da01e17263ea1a859544e0b1
https://doi.org/10.1007/s11947-021-02740-w

Introduction

Autor: Jorge Chirife, Anthony J. Fontana

Publikováno v: Water Activity in Foods

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e0a49efdaa6165dc6317cd3914f1f474
https://doi.org/10.1002/9781118765982.ch1

Encapsulation of phenolic compounds by spray drying of Ancellotta and Aspirant Bouchet wines to produce powders with potential use as natural food colorants

Autor: Izmari Jasel Alvarez Gaona, Martín L. Fanzone, Mara V. Galmarini, Jorge Chirife, Rebeca Ferreras-Charro, Ignacio García-Estévez, María Teresa Escribano-Bailón

Publikováno v: Postprint de artículo publicado en Food Bioscience. 2022, 50, Parte A

Ancellotta and Aspirant Bouchet, Vitis vinifera L., are wines with a high anthocyanin concentration that have been used to increase color in high-quality red wines. This work was focused on the encapsulation of Ancellotta (ANCE) and Aspirant Bouchet

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1abcb011acadfdfb29d45e7293671a7e
https://doi.org/10.1016/j.fbio.2022.102093

Influence of different storage conditions on the performance of spray-dried yogurt used as inoculum for milk fermentation

Autor: Caterina Bater, Jorge Chirife, Mara Virginia Galmarini, Mauricio I. Santos, Andrea Gómez-Zavaglia

Publikováno v: Journal of Dairy Research. 2019, 86(3)
Repositorio Institucional (UCA)
Pontificia Universidad Católica Argentina
instacron:UCA

A commercial drinkable yogurt with and without 4% of added trehalose (as cell protectant) was spray-dried obtaining a powder with low water activity (aw). Total bacterial count in the powder was between 8.48–8.90 log cfu/g. The dried yogurt was sto

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::411a839787b8b5de126f4257546a5aa3
https://www.cambridge.org/core/journals/journal-of-dairy-research/article/influence-of-different-storage-conditions-on-the-performance-of-spraydried-yogurt-used-as-inoculum-for-milk-fermentation/E9FF1D50000E4A0A716481A35F68F312#

Effect of BHA, BHT and Potassium Sorbate on Growth of Staphylococcus aureus in a Model System and Process Cheese

Autor: J. L. Parada, Jorge Chirife, R. C. Magrini

Publikováno v: Journal of food protection. 45(12)

The effect of added potassium sorbate (0.25%), BHA or BHT (100 or 200 ppm) on growth of Staphylococcus aureus in synthetic media having water activity and pH adjusted to values found in process cheese was studied. Potassium sorbate (0.25%) had no sig

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::da3cb0199d4714c7928f1cc835ac8a18
https://pubmed.ncbi.nlm.nih.gov/30913724