Effect of Aging and Retail Display Conditions on the Color and Oxidant/Antioxidant Status of Beef from Steers Finished with DG-Supplemented Diets

Autor: Manuela Merayo, Sergio Aníbal Rizzo, Luciana Rossetti, Dario Pighin, Gabriela Grigioni

Publikováno v: Foods, Vol 11, Iss 6, p 884 (2022)

The aim of this work was to study the effect of finishing diets including distiller grains (DG) on color and oxidative stability of beef after being exposed to aerobic retail display conditions, with or without previous aging. For this purpose, beef

Externí odkaz: https://doaj.org/article/49e2c08c4a7a4614b1483dcc9a3be84b

Antioxidant pectins from eggplant (Solanum melongena) fruit exocarp, calyx and flesh isolated through high-power ultrasound and sodium carbonate

Autor: Ricardo A. Higuera-Coelho, Maria F. Basanta, Luciana Rossetti, Carolina D. Pérez, Ana M. Rojas, Eliana N. Fissore

Publikováno v: Food Chemistry. 412:135547

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a4fb185611d3e2f6e9356d2f4174f368
https://doi.org/10.1016/j.foodchem.2023.135547

Improving Concentration of Healthy Fatty Acids in Milk, Cheese and Yogurt by Adding a Blend of Soybean and Fish Oils to the Ration of Confined Dairy Cows

Autor: Luciana Rossetti, Liliana Elisabet Antonacci, Gerardo Antonio Gagliostro, Augusto Carabajal, Carolina Daiana Pérez

Publikováno v: Open journal of animal sciences 10 (1) : 182-202. (January 2020)
INTA Digital (INTA)
Instituto Nacional de Tecnología Agropecuaria
instacron:INTA
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

Compared to pasture based sistems, milk produced in confined dairy systems is characterized by a high saturated fat (SF) content with a lower concentration of healthy fatty acids (FA) such as vaccenic (VA, trans 11C18:1), conjugated linoleic cid ( ci

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::25554f21e2b461a1e418bf9ce37f8222
https://doi.org/10.4236/ojas.2020.101010

Oxidative stability parameters and sensory properties of in-shell 'Stuart' pecans [Carya illinoinensis (Wangenh.) K.Koch] stored at different temperatures under non-accelerated conditions

Autor: Sergio Anibal Rizzo, Andrea Biolatto, Luciana Rossetti, Enrique A. Frusso, F. Carduza, Adriana Maria Descalzo, Carolina Daiana Pérez

Publikováno v: Postharvest Biology and Technology. 179:111591

The main goal of the present work was to determine the oxidative stability of Stuart pecans stored at different temperatures throughout 300 days (approximately 10 months post-harvest). In-shell pecans were stored at 2 °C and 20 °C at 65 % relative

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::728c1445cf1867559f16eb0c2fa22ec3
https://doi.org/10.1016/j.postharvbio.2021.111591

Impact of extracellular nucleic acids from lactic acid bacteria on qPCR and RT-qPCR results in dairy matrices: Implications for defining molecular markers of cell integrity

Autor: Sergio Anibal Rizzo, Mariana Nanni, Luciana Rossetti, G. Díaz, J. Pega, Carolina Daiana Pérez, Adriana Maria Descalzo

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

In this study, we evaluated whether quantitative PCR (qPCR) and reverse transcription-qPCR (RT-qPCR) results could be affected by extracellular (free) DNA or RNA, respectively, obtained either from isolated bacteria or from fermented dairy foods manu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9000a4f8d769a20c6f74d0cccea32ec7
https://doi.org/10.1016/j.lwt.2017.03.010