Zobrazeno 1 - 8
of 8
pro vyhledávání: '"María Jorgelina Pérez"'
Autor:
María Eugenia Orqueda, Graciela I. Ponessa, Ana Lilia Salas, Iris Catiana Zampini, Florencia M. Correa Uriburu, Maria Elena García, María Inés Mercado, María Inés Isla, María de los Angeles Alvarez, Luis Maldonado Maldonado, María Jorgelina Pérez
Publikováno v:
Journal of Food Science. 85:2578-2588
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9fd9649c39923cee7974836b05409646
https://doi.org/10.1111/1750-3841.15323
https://doi.org/10.1111/1750-3841.15323
Autor:
María Inés Isla, Florencia Cattaneo, María Inés Mercado, Graciela I. Ponessa, María Jorgelina Pérez, Iris Catiana Zampini, Ivana Fabiola Rodriguez
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Prosopis nigra fruits are consumed in Argentina principally as fine flour. The plant material with the highest granulometry is considered a waste. Metabolites such as phenolics compounds, fibers, and proteins obtained from vegetable by-products or wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::50595021d43d4b6f0f09d902c62a5a7a
https://www.sciencedirect.com/science/article/pii/S0023643820308173
https://www.sciencedirect.com/science/article/pii/S0023643820308173
Publikováno v:
Journal of Food Science. 83:1454-1462
This work is part of the search in native food matrices from arid regions of Argentina of interest to improve human health. Prosopisspecies are ethnic food resources in South America capable of growing in arid and semi‐arid environments. This work
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fdadc25a33ee3b552a2d1f06568354d6
https://doi.org/10.1111/1750-3841.14113
https://doi.org/10.1111/1750-3841.14113
Autor:
Ivana Fabiola Rodriguez, Ana Soledad Cuello, Graciela I. Ponessa, F. Cattaneo, María Inés Isla, María Jorgelina Pérez, Iris Catiana Zampini, María Inés Mercado
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Prosopis alba (algarrobo) flours are traditional food resources from Argentina. The aim of this work was to determine the effect of particle sizes of Prosopis flour on its chemical composition and functional properties. Flours were obtained by mechan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0f1434aa4e1d118f6ad2e8d995d23dac
https://www.sciencedirect.com/science/article/abs/pii/S0308814618315930
https://www.sciencedirect.com/science/article/abs/pii/S0308814618315930
Autor:
María Jorgelina Pérez, Florencia Cattaneo, María Inés Isla, María Alejandra Moreno, Antonio Martínez-Abad, María José Fabra, Catiana Zampini, Amparo López-Rubio
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
The aim of this work was to develop bio-based packaging materials based on black carob extracts (BCE) and κ-carrageenan (κ-c) blends, and to study their impact for cheese preservation. Firstly, black carob extracts were obtained with and without al
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::348e95070883fbeeaa12a5635c619ba9
https://doi.org/10.1016/j.foodhyd.2020.106436
https://doi.org/10.1016/j.foodhyd.2020.106436
Autor:
María Jorgelina Pérez, María Inés Isla, Ximena Valdecantos Zech, Erika Svavh, Florencia Cattaneo, Iris Catiana Zampini, Ivana Fabiola Rodriguez
Publikováno v:
Food Bioscience. 35:100546
Aloja is a beverage obtained using natural fermentation, and anapa an unfermented beverage from Prosopis alba pods. This study aimed to determine phytochemical composition and functional properties of anapa and aloja, as well as, their toxicity and s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d9b54564c0d56f6d4c01c625913eb66a
https://doi.org/10.1016/j.fbio.2020.100546
https://doi.org/10.1016/j.fbio.2020.100546
Autor:
Ana Soledad Cuello, Guillermo Schmeda-Hirschmann, Cristina Quispe, María Jorgelina Pérez, Iris Catiana Zampini, Roxana Mabel Ordóñez, María Rosa Alberto, María Inés Isla
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
The aim of this study was to determine the content of total free and bound phenolic, free and bound flavonoid, anthocyanin, alkaloid and the profiles of polyphenols of the edible ripe pods of Prosopis alba and Prosopis nigra. P. alba flour showed sig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::18e97ae06840f4c9e6f0d26feb82e75f
http://www.sciencedirect.com/science/article/pii/S0963996914005511
http://www.sciencedirect.com/science/article/pii/S0963996914005511
Autor:
Guillermo Schmeda-Hirschmann, Cristina Quispe, Maria del Pilar C. Soriano, Cristina Theoduloz, Felipe Jiménez-Aspée, Maria Jorgelina Pérez, Ana Soledad Cuello, Maria Inés Isla
Publikováno v:
Molecules, Vol 20, Iss 4, Pp 7017-7033 (2015)
In South America, the mesocarp flour of Prosopis species plays a prominent role as a food resource in arid areas. The aim of this work was the characterization of the phenolic antioxidants occurring in the pod mesocarp flour of Chilean Prosopis. Samp
Externí odkaz:
https://doaj.org/article/170f62445861425a94f40e27f09392b9