Výsledky vyhledávání - "Lucas Marchetti"

Autor: Lucas Marchetti, Silvina Cecilia Andres

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

In healthier reformulated meat products throughout animal fat reduction or its replacement with emulsified oil, hydrocolloids have been extensively studied and used as stabilizers. Among them, vegetable and bacterial nanocellulose are available to be

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ad95964370460030e74daba59b017c2f
https://doi.org/10.1016/j.cofs.2020.11.003

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Effect of pecan nut expeller meal on quality characteristics of gluten-free muffins

Autor: M. S. Acuña, Lucas Marchetti, Silvina Cecilia Andres

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

To improve gluten-free (GF) muffin quality the pecan nut expeller (PNE) has been incorporated at two levels (20 and 30 g/100 g, P20 and P30, respectively) as a partial replacement for traditional flour mix, while water was adjusted to obtain iso-visc

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a3a4f7d083cb316db05c2570267f451a
https://www.sciencedirect.com/science/article/pii/S002364382100579X?via=ihub

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Effect of bacterial nanocellulose addition on the rheological properties of gluten-free muffin batters

Autor: Pedro Cerruti, Lucas Marchetti, Silvina Cecilia Andres, Alicia Noemi Califano

Publikováno v: Food Hydrocolloids. 98:105315

Replacing wheat flour in bakery products is a technological challenge as the absence of gluten affects rheological characteristics of uncooked batter which are directly related with final product quality. Bacterial nanocellulose (BNC) is a novel hydr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::29f4365104a15e9b7d66a262064c7d00
https://doi.org/10.1016/j.foodhyd.2019.105315

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Partial replacement of wheat flour by pecan nut expeller meal on bakery products. Effect on muffins quality

Autor: Lucas Marchetti, Alicia Noemi Califano, Silvina Cecilia Andres

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

The objective of the present work was to evaluate the effect of replacing up to 40 g/100 g wheat flour by pecan nut expeller meal on baking quality of a typical muffin formulation. Baked samples were subjected to several assays: yield, height of the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::07899ec548633c5babf0606834c0803b
http://linkinghub.elsevier.com/retrieve/pii/S0023643818303566

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Bacterial nanocellulose as novel additive in low-lipid low-sodium meat sausages: Effect on quality and stability

Autor: Patricia Cerrutti, Lucas Marchetti, Alicia Noemi Califano, Bianca Muzzio, Silvina Cecilia Andres

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

Replacing animal fat with different oils has been proposed to improve fatty acid profile of meat emulsions. In this work a novel application of bacterial nanocellulose (BNC, 0–0.534 g of dry BNC/100 g batter) to low-lipid low-sodium meat emulsions

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b598913a119eb0decd20783c3a71ff30
https://www.sciencedirect.com/science/article/pii/S2213329117300187

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Caracterización de la torta prensada de nuez de pecan y efecto del almacenamiento sobre su calidad microbiológica y oxidativa

Autor: Silvina Cecilia Andres, Alicia Noemi Califano, Lílian Mónica Romero, Lucas Marchetti

Publikováno v: Grasas y Aceites, Vol 68, Iss 4, Pp e226-e226 (2017)
Grasas y aceites, 68(4):e226
Grasas y Aceites; Vol. 68 No. 4 (2017); e226
Grasas y Aceites; Vol. 68 Núm. 4 (2017); e226
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Grasas y Aceites, Vol 68, Iss 4, Pp e226-e226 (2018)
SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP

Pecan nut expeller cake (PNEC), a by-product of pecan oil extraction, was characterized and the effect of packaging and storage conditions was investigated. Samples were packaged under vacuum or in normal atmosphere and stored (10 or 20 ºC) for 12 m

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1c72184d2f446650a2187664f5f3fb74
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1693

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Impact of Bacterial Nanocellulose on the Rheological and Textural Characteristics of Low-Lipid Meat Emulsions

Autor: S.C. Andrés, A.N. Califano, Lucas Marchetti, Patricia Cerrutti, B. Muzzio

Publikováno v: Nanotechnology Applications in Food: Flavor, Stability, Nutrition and Safety

Replacement of animal fat by vegetable or marine oils have been proposed to improve the fatty acid profile of meat emulsions. However, this replacement affects physicochemical and textural characteristics of these products, and the extent of the chan

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7d7e8a8fbf3ca8736762ed4c7139a4ea
https://www.sciencedirect.com/science/article/pii/B9780128119426000170

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The Brazilian ‘Cracolândia’ open drug scene and the challenge of implementing a comprehensive and effective drug policy

Autor: John Strang, Sérgio Duailibi, Lucas Marchetti, Rosana Frajzinger, Ronaldo Laranjeira, Marcelo Ribeiro, Anna V. Williams, Ana Leonor Sala Alonso

Publikováno v: Ribeiro, M, Duailibi, S, Frajzinger, R, Alonso, A L S, Marchetti, L, Williams, A V, Strang, J & Laranjeira, R 2015, ' The Brazilian 'Cracolândia' open drug scene and the challenge of implementing a comprehensive and effective drug policy ', Addiction . https://doi.org/10.1111/add.13151

National Institute for Health Research (NIHR) Biomedical Research Centre for Mental Health at South London and Maudsley NHS Foundation Trust

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::03a9854be6a5f4c365f0c4ce38b9d664
https://doi.org/10.1111/add.13151

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Textural and thermal properties of low-lipid meat emulsions formulated with fish oil and different binders

Autor: Lucas Marchetti, Silvina Cecilia Andres, Alicia Noemi Califano

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

The effect of the addition of several binders (milk proteins concentrate, whey protein concentrate, thermally treated whey protein concentrate, ovalbumin, hydroxypropylmethylcellulose, methylcellulose, mixtures of k:i carrageenans or xanthan-locust b

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::181c66249fc091c0a87468976fdedb7b
https://doi.org/10.1016/j.lwt.2012.12.006

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Effect of glutens of different quality on dough characteristics and breadmaking performance

Autor: Lucas Marchetti, Leda Campaña, Miguel Cardós, Cristina Ferrero

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

Glutens of different quality were extracted from commercial flours of distinct breadmaking performance and employed as improvers at a level of 1 g/100 g. The same flours used as a source of gluten were employed for testing the gluten effect. Flours w

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::85caa501812e0f46a4333ff36820a5da
https://doi.org/10.1016/j.lwt.2011.10.002

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