Zobrazeno 1 - 10 of 29 pro vyhledávání: '"Luis A. Brumovsky"'
1
Akademický článek
Use of Agro-Industrial Wastes for the Production of a Wild Yeast Enzyme with Disintegration Activity on Plant Tissues
Autor: Silvana Andrea Maidana, Vanesa Paola Esteche, Roque Alberto Hours, Luis Alberto Brumovsky, María Alicia Martos
Publikováno v: Brazilian Archives of Biology and Technology, Vol 63 (2020)
Abstract The objective of the present study was to develop a cost-effective medium, using agro-industrial wastes for the production of a polygalacturonase by Wickerhanomyces anomalus of interest in cassava starch industries. The effect of several raw
Externí odkaz: https://doaj.org/article/28536d52dd6b4f4ab7505898459ad885
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3
Akademický článek
Microbiological and physicochemical analysis of yateí (Tetragonisca angustula) honey for assessing quality standards and commercialization
Autor: Amada B Pucciarelli, María E Schapovaloff, Silvana Kummritz, Isabel A Señuk, Luis A Brumovsky, Andrea M Dallagnol
Publikováno v: Revista Argentina de Microbiología, Vol 46, Iss 4, Pp 325-332 (2014)
Due to the interest in the production and trading of yateí (Tetragonisca angustula) honey in the province of Misiones, Argentina, in this work we assessed microbiological and physicochemical parameters in order to contribute to the elaboration of st
Externí odkaz: https://doaj.org/article/1d2b7cc338ce4cab9f34f2fb2c78f9d6
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4
Secado y estimación de coeficientes efectivos de difusión de recubrimientos con contenido reducido de azúcar
Autor: Barbara Erica del Valle Meza, Luis Alberto Brumovsky, Juan Manuel Peralta, Daiana Ayelen Beuter
Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Revista de Ciencia y Tecnología (Misiones), 4-2021; 35(1): pp. 54-60 https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt
Repositorio Institucional Digital de la Universidad Nacional de Misiones (UNaM)
Universidad Nacional de Misiones
instacron:UNAM
Fil: Meza, Barbara Erica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico CONICET. Nodo Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina. Fil: Meza, Bárbara Erica del
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6c73b8e94a43d86a81b64935b41231f1
https://doi.org/10.36995/j.recyt.2021.35.007
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5
Akademický článek
Optimization of the Extraction of Antioxidants and Caffeine from Maté (Ilex paraguariensis) Leaves by Response Surface Methodology
Autor: Vanessa Graciela Hartwig, Miguel Eduardo Schmalko, Stella Maris Alzamora, Luis Alberto Brumovsky
Publikováno v: International Journal of Food Studies, Vol 2, Iss 1 (2013)
Optimal conditions for the industrial extraction of total polyphenols from maté (Ilex paraguariensis) were determined using response surface methodology, with two independent variables: ethanol percentage of the extraction solution and liquid to sol
Externí odkaz: https://doaj.org/article/2cceb55f0e8642afbac5baafeeb4e3ad
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6
Use of Agro-Industrial Wastes for the Production of a Wild Yeast Enzyme with Disintegration Activity on Plant Tissues
Autor: María Alicia Martos, Vanesa Paola Esteche, Roque Alberto Hours, Silvana Andrea Maidana, Luis Alberto Brumovsky
Publikováno v: Brazilian Archives of Biology and Technology, Volume: 63, Article number: e20190515, Published: 30 SEP 2020
Brazilian Archives of Biology and Technology, Vol 63 (2020)
SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP
Brazilian Archives of Biology and Technology v.63 2020
Brazilian Archives of Biology and Technology
Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
The objective of the present study was to develop a cost-effective medium, using agro-industrial wastes for the production of a polygalacturonase by Wickerhanomyces anomalus of interest in cassava starch industries. The effect of several raw agro-ind
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3ba08711e9ac9a35ced7e5623c9fdfb4
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132020000100709&lng=en&tlng=en
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7
Akademický článek
Differences in quality parameters between types of commercial tea from Argentina
Autor: Ana Eugenia Thea, María Antonia Lloret, Luis Alberto Brumovsky, Miguel Eduardo Schmalko
Publikováno v: International Journal of Food Studies, Vol 1, Iss 2 (2012)
To determine differences in quality parameters between different types of tea elaborated in Argentina, water extract, crude fibre, caffeine, total polyphenol content, antioxidant activity, sorption isotherms and colour parameters (L, a, b) were deter
Externí odkaz: https://doaj.org/article/837fd085550d4b82864898634abcca58
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8
Changes in the physical, textural and chemical properties of the enriched pasta elaborated with cassava starch
Autor: Miriam E. Chade, Paola Soledad Chigal, Donovan Arie Rivero, Emilce R. Zubreski, Laura B Milde, Luis Alberto Brumovsky
Publikováno v: International Journal of Gastronomy and Food Science. 25:100396
Gluten free pasta contain low protein content. The objective was to improve a formulation already optimized of gluten free pasta, through protein fortification to provide a dry pasta with greater industrial use. Egg albumen powder at three levels (1.
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b829ebb8e9b1512de615f55fc3d5bdaa
https://doi.org/10.1016/j.ijgfs.2021.100396
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9
Mathematical modeling of gluten-free noodles drying, influence of air velocity
Autor: Paola S. Chigal, Laura B. Milde, Luis A. Brumovsky
Publikováno v: Revista de Ciencia y Tecnología (Misiones), 11-2019; 32(1): pp. 71-75 https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt
Repositorio Institucional Digital de la Universidad Nacional de Misiones (UNaM)
Universidad Nacional de Misiones
instacron:UNAM
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Fil: Chigal, Paola Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Milde, Laura Beatriz. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales. Departamento de Ciencia y Tecnolog
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::251b6925c221823427f47bfae5ce8b16
https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/464
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10
In vitro digestibility and pasting properties of epichlorohydrin modified cassava starch
Autor: Juan Manuel Peralta, Marta Aurelia Horianski, Luis Alberto Brumovsky
Publikováno v: Nutrition & Food Science. 46:517-528
Purpose The purpose of this study was to analyze the influence of epichlorohydrin (ECH) concentration and reaction time on the food-grade resistant starch production and its pasting properties by using native cassava starch of Misiones-Argentina orig
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e9887555db880ea2b1bba5c2cdd1884
https://doi.org/10.1108/nfs-11-2015-0151
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