Zobrazeno 1 - 10
of 22
pro vyhledávání: '"M. Irurueta"'
Publikováno v:
Ciencia y Tecnologia Alimentaria. 5:335-339
Resumen In the present work, the changes of color in whole milk powder (WMP) were evaluated in relation to the milking season and the thermal treatment applied to the milk before dry step. The WMP obtained under indirect thermal treatment conditions
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ded64bc1c86c222ba3529c27560adf38
https://doi.org/10.1080/11358120709487709
https://doi.org/10.1080/11358120709487709
Autor:
Andrea Biolatto, M. Irurueta, Ana Maria Sancho, Norma Ana Pensel, Gabriela Maria Grigioni, Miguel Angel Taverna
Publikováno v:
Food Chemistry. 103:960-967
Seasonal changes in whole milk powder odour characteristics were monitored using SPME-GC and E-nose methodologies. ANOVA showed a significant effect of the season on dimethyl sulphide, n-pentanal, n-hexanal, and butyric acid. Whole milk powder manufa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0b1a162fdd48b99212a7881dcb6926db
https://doi.org/10.1016/j.foodchem.2006.09.050
https://doi.org/10.1016/j.foodchem.2006.09.050
Publikováno v:
Journal of the Science of Food and Agriculture. 84:427-432
Sensory evaluation and electronic nose (E-nose) technology were applied to study two formulations of a new product intended to have organoleptic characteristics similar to those of Ilex paraguariensis (Saint Hilaire) infusions. Infusions prepared fro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::00d1e9022166247faf948ec1e0313a3b
https://doi.org/10.1002/jsfa.1670
https://doi.org/10.1002/jsfa.1670
Autor:
A. Rogberg-Muñoz, J. Papaleo Mazzucco, Maria E. Arceo, C. A. Mezzadra, M. Irurueta, L.M. Melucci, M. C. Miquel, P.M. Corva, Gabriela Maria Grigioni, E. L. Villarreal, F. Carduza, L. A. Soria, M. Panarace, P. Feula
Attributes contributing to differences in beef quality of 206 Hereford steers finished on pasture were assessed. Beef quality traits evaluated were: Warner–Bratzler meat tenderness and muscle and fat color at one and seven days after slaughter and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3a365e30b40077e8168870f567db8558
http://www.sciencedirect.com/science/article/pii/S0309174012002513
http://www.sciencedirect.com/science/article/pii/S0309174012002513
Autor:
M. Irurueta, Leandro Ezequiel Langman, Natalia Szerman, Sergio Ramon Vaudagna, Gabriela Maria Grigioni
Publikováno v:
Meat science. 79(3)
Semitendinosus muscles added with whey protein concentrate (WPC) and sodium chloride (NaCl) were submitted to sous vide cooking. Four enhancement treatments and a control were tested: 0.875% WPC (w/w)+0.625% NaCl, 2.625% WPC+0.625% NaCl, 0.875% WPC+1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0afb1fa274206f019fe3588ea26f4ca5
https://pubmed.ncbi.nlm.nih.gov/22062918
https://pubmed.ncbi.nlm.nih.gov/22062918
Autor:
P.T. García, A. Améndola, P.R. Goenaga, Gabriela Maria Grigioni, M. R. Lloveras, F. Carduza, M. Irurueta
Publikováno v:
Meat science. 79(3)
This report describes the meat quality of two INTA hybrids (hybrid females) sired by Duroc (D) or Yorkshire (Y) boars and a third one from PIC (S), a cross of females C22 to 412 boars. Starting at 30kg live weight, 18 barrows and 18 gilts of each gen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d454fce5d74ba26b140d55232c629e90
https://pubmed.ncbi.nlm.nih.gov/22062906
https://pubmed.ncbi.nlm.nih.gov/22062906
Autor:
Luciana Rossetti, Gabriela Maria Grigioni, M. Irurueta, J. Carrete, Norma Ana Pensel, Ana Maria Sancho, Adriana Maria Descalzo
Publikováno v:
Meat science. 75(2)
The main goal of the present work was to determine the overall antioxidant status in fresh meat from animals fed different diets and to differentiate them through their odour profiles. Attributes were evaluated in beef from pasture or grain-fed anima
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::12dfe002842072c1e34d2909b2d4fd1e
https://pubmed.ncbi.nlm.nih.gov/22063662
https://pubmed.ncbi.nlm.nih.gov/22063662
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