Zobrazeno 1 - 10
of 16
pro vyhledávání: '"MARTINO, MIRIAM NORA"'
Autor:
Deladino, Lorena, Schneider Teixeira, Aline, Reta, Mario Roberto, Molina Garcia, Antonio D., Navarro, Alba Sofía del Rosario, Martino, Miriam Nora
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP
Yerba mate (Ilex paraguariensis) is an indigenous crop which is highly consumed as an infusion in the South American subtropical forest. It has a high concentration of antioxidant substances, providing health benefits and helping to prevent diseases.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::b7181afbdfd042a59c3051d08b238e4a
http://file.scirp.org/Html/19-2700747_35294.htm
http://file.scirp.org/Html/19-2700747_35294.htm
Autor:
López Córdoba, Alex Fernando, Deladino, Lorena, Navarro, Alba Sofia del Rosario, Martino, Miriam Nora
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Los compuestos bioactivos como vitaminas, antioxidantes, aceites esenciales, enzimas, microorganismos benéficos, etc. pueden ser preservados por distintas técnicas de encapsulación. Estas tienen como propósito mantener su actividad por aislamient
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::6371c8473662a84bd1187f3ed873386a
http://revistas.unipamplona.edu.co/ojs_viceinves/index.php/ALIMEN/article/view/98
http://revistas.unipamplona.edu.co/ojs_viceinves/index.php/ALIMEN/article/view/98
Publikováno v:
SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP
Universidad Nacional de La Plata
instacron:UNLP
The purpose of the present work was to obtain natural pigments from red cabbage and redbeet. The antioxidant and antimicrobial activities of the fresh pigments were determined. Furthermore, the encapsulation capability and release of the bioactive co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::905e17f0ae506bac743512f891237c9c
http://sedici.unlp.edu.ar/handle/10915/115932
http://sedici.unlp.edu.ar/handle/10915/115932
Autor:
Lopez, Olivia Valeria, Pinotti, Adriana Noemi, Martino, Miriam Nora, Garcia, Maria Alejandra, Zaritzky, Noemi Elisabet
Publikováno v:
Películas y recubrimientos comestibles. Propiedades y aplicaciones en alimentos
Para la elaboración de films y recubrimientos comestibles una fuente posible son los biopolímeros de origen agropecuario, como el almidón, que es un recurso renovable y abundante. Los almidones nativos han recibido considerable atención debido a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::e400d4bd0f7d64081e0c6fde72c18339
https://tinyurl.com/y46jp69b
https://tinyurl.com/y46jp69b
Publikováno v:
Operations in Food Refrigeration
As any other evolving technology, freezing tries to develop new applications of known procedures, as in combination with partial dehydration in dehydrofreezing or using fluidization principles in hydrofluidization (HF) freezing, or testing promising
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3498::d6d180b60b38cd2e5f643f1ecc2ec49c
https://www.taylorfrancis.com/books/9780429136764/chapters/10.1201/b12137-18
https://www.taylorfrancis.com/books/9780429136764/chapters/10.1201/b12137-18
Autor:
García, María Alejandra, Pinotti, Adriana Noemí, Martino, Miriam Nora, Zaritzky, Noemí Elisabet, Embuscado, Milda E., Huber, Kerry C.
Publikováno v:
Edible Films and Coatings for Food Applications ISBN: 9780387928234
Edible films and coatings for food applications
SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP
Edible films and coatings for food applications
SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP
Starch-based and composite edible films and coatings can enhance food quality, safety and stability. They can control mass transfer between components within a product, as well as between product and environment. They can improve performance of the p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::da0285cf938e14e29cce4196805f1ae4
https://doi.org/10.1007/978-0-387-92824-1_6
https://doi.org/10.1007/978-0-387-92824-1_6
Autor:
Garcia, Maria Alejandra, Rojas, Ana Maria Luisa, Laurindo, J.B., Romero Bastida, C.A., Grossmann, M.V.E., Martino, Miriam Nora, Flores, S., Zamudio Flores, P.B., Mali, S., Zaritzky, Noemi Elisabet, Sobral, P., Famá, L., Bello Pérez, L.A., Yamashita, F., Beleia, A. del P.
Publikováno v:
Food Engineering: Integrated Approaches
Edible and biodegradable films can offer great potential to enhance food quality, safety and stability. The unique advantages of edible films and coatings may lead to new product developments, such as individual packaging of particulate foods, carrie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3498::005023822ba2e5067d4ab8db1b4715b6
https://tinyurl.com/y2qvgpnd
https://tinyurl.com/y2qvgpnd
Autor:
Sobral, Pablo Antonio, Alvarado, J.D., Zaritzky, Noemi Elisabet, Laurindo, J.B., Gómez Guillén, C., Añon, Maria Cristina, Montero, P., Denavi, Gabriela Alejandra, Molina Ortiz, Sara Eugenia, Mauri, Adriana Noemi, Pinotti, Adriana Noemi, Garcia, Maria Alejandra, Martino, Miriam Nora, Carvalho, R.A.
Publikováno v:
Food Engineering: Integrated Approaches
Food Engineering: Integrated Approaches presents an up-to-date review of important food engineering concepts, issues and recent advances in the field. Distinguished food engineers and food scientists from key institutions worldwide have contributed c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3498::67bfe6c2b1175e142914cc6ebb4d77b3
https://tinyurl.com/y6z4hh28
https://tinyurl.com/y6z4hh28
The effect of freezing rate, storage temperature (-5 to -20°C) and gum addition (0.3 % w/w) on corn starch and wheat flour pastes (10 % w/w) was studied to analyze various aspects: rheological behavior, exudate production, ice recrystallization by i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1329::d29cc832eec513735ae7ec26a48c5acd
http://sedici.unlp.edu.ar/handle/10915/142773
http://sedici.unlp.edu.ar/handle/10915/142773
Publikováno v:
Journal of Food Processing & Preservation; 1993, Vol. 17 Issue 3, p191-211, 21p
