Zobrazeno 1 - 10
of 18
pro vyhledávání: '"María Cristina Goldner"'
Autor:
Carolina Antonela Curti, Agustina Marcela Lotufo-Haddad, Gabriel Vinderola, Adriana Noemí Ramon, María Cristina Goldner, Adriane Elisabete Costa Antunes
Publikováno v:
Journal of Dairy Science, Vol 105, Iss 11, Pp 8782-8791 (2022)
ABSTRACT: This study (1) evaluated the perceptions of Argentinian and Brazilian consumers regarding yogurt fortified with dairy proteins, legume proteins, or a combination of both, and (2) determined the satiety expectations of these foods as well as
Externí odkaz:
https://doaj.org/article/881ca5fc4b55434280404a749e16c7ca
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 4, Iss 7, Pp 540-544 (2016)
Textural characteristics, color and fructooligosaccharides (FOS) content, in yacón root products (syrup and dried snack subjected to different pretreatments with NaCl, blanching and ascorbic acid) were evaluated. Yacón from Salta Capital, with 8 mo
Externí odkaz:
https://doaj.org/article/a0709560476c4ddb92bfb0f1f250a4f2
Autor:
María Cristina Goldner, María Isabel Margalef, Margarita Armada, Agustina Marcela Lotufo Haddad
Publikováno v:
Journal of the Science of Food and Agriculture. 97:4124-4134
Fil: Lotufo Haddad, Agustina Marcela. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Salta; Argentina. Universidad Nacional de Salta. Consejo de Investigacion; Argentina. Universidad Nacional de Sa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1dafcd3096fe94ab9088fdce2baaf10f
https://doi.org/10.1002/jsfa.8280
https://doi.org/10.1002/jsfa.8280
Autor:
Verónica Elizabeth Burgos, Valeria Cristina Del Castillo, María Cristina Goldner, Estela Patricia López
Gnocchi is a typical Italian, potato-based, fresh pasta. Nowadays, there is not sufficient research about this pasta with non-traditional ingredients. The aims of this research were to characterize the physicochemical, texture and sensory quality of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d4367cb70c4cff8e4a93f0b1d1792d00
https://www.sciencedirect.com/science/article/abs/pii/S1878450X18301720
https://www.sciencedirect.com/science/article/abs/pii/S1878450X18301720
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
The aims of this research were: (1) to analyze textural, pasting and rheological characteristics of gels made with Andean potato starch (APS) compared with commercial potato starch (CPS); (2) to assess the sensory texture features; and (3) to relate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::096b160171a740da8d6fc7b08eb5f1ce
Wiley Online Library
Wiley Online Library
Publikováno v:
Appetite. 160:105086
The aims of this research were 1) to study the children's drawings to obtain scientific information about food consumption; 2) to compare this method with an existing one (Free Listing); and 3) to compare fruits- and vegetables-consumed by children o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::73f6c1feacfa2730dda0a4be8b2e6168
https://doi.org/10.1016/j.appet.2020.105086
https://doi.org/10.1016/j.appet.2020.105086
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 4, Iss 7, Pp 540-544 (2016)
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Textural characteristics, color and fructooligosaccharides (FOS) content, in yacón root products (syrup and dried snack subjected to different pretreatments with NaCl, blanching and ascorbic acid) were evaluated. Yacón from Salta Capital, with 8 mo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ca50df35473f3e7ce419211a553210c3
http://www.agrifoodscience.com/index.php/TURJAF/article/view/694
http://www.agrifoodscience.com/index.php/TURJAF/article/view/694
Autor:
Gisella V. Bonfiglio, Margarita Armada, Rita V. Wierna, María Cristina Goldner, Norberto A. Bonini
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
The thresholds and behavior of bitterness perception over time were studied for quinoa saponins. The detection threshold was calculated in two ways using R-index values: linear equation (as previously used) and regression analysis (proposed hereby).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::44c5075c8657d8fa5ca4e4f26055e83b
https://doi.org/10.1016/j.jcs.2020.103032
https://doi.org/10.1016/j.jcs.2020.103032
Publikováno v:
South African Journal of Enology & Viticulture. 33
Fil: Cid, Alicia Graciela. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Salta. Instituto de Investigaciones para la Industria Quimica. Universidad Nacional de Salta. Facultad de Ingenieria. Insti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::761f337a19e2ce1e1925b34380a7298d
https://doi.org/10.21548/33-1-1305
https://doi.org/10.21548/33-1-1305
Autor:
Agustina M, Lotufo Haddad, María Isabel, Margalef, Margarita, Armada, María Cristina, Goldner
Publikováno v:
Journal of the science of food and agriculture. 97(12)
This work studies the added value to the Andean tuber crops through the production of jams. The objective were: (1) to study the sensory and instrumental characteristics of dietetic marmalades made with fruits and Andean tubers; (2) to research consu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::c9a4adbbca29863ae24964cdcb908463
https://pubmed.ncbi.nlm.nih.gov/28220503
https://pubmed.ncbi.nlm.nih.gov/28220503