Výsledky vyhledávání - "María Rosa Casales"

Mass Transfer Modeling During Marination of Anchovy Fillets in Ternary and Multicomponent Solutions

Autor: María Rosa Casales, María Isabel Yeannes

Publikováno v: Journal of Aquatic Food Product Technology. 25:760-769

We assessed the applicability of three mathematical models (i.e., the Peleg, Zugarramurdi and Lupin and Weibull models) for water loss and solute gain of marinated Engraulis anchoita. The marinating stage was performed in a ternary solution of water/

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a8b9472fa3cc70113e749a30943c724
https://doi.org/10.1080/10498850.2014.924168

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Analysis of applicability of Peleg model to the cooking-infusion of mackerel (Scomber japonicus) slices

Autor: María Isabel Yeannes, María Rosa Casales, Gerardo Checmarev

Publikováno v: Food Science and Technology, Vol 33, Iss 4, Pp 685-689 (2013)
Food Science and Technology, Volume: 33, Issue: 4, Pages: 685-689, Published: DEC 2013
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Food Science and Technology v.33 n.4 2013
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

Mass transfer kinetics in osmotic dehydration is usually modeled by Fick’s law, empirical models and probabilistic models. The aim of this study was to determine the applicability of Peleg model to investigate the mass transfer during osmotic dehyd

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7576ad819157eb60b31892e2237d50c6
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000400013&lng=en&tlng=en

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Mass Transfer Modeling during Osmotic Dehydration of Chub Mackerel (Scomber japonicus ) Slices in Salt and Glycerol Solution at Different Temperatures

Autor: Gerardo Checmarev, Alicia Eva Bevilacqua, María Rosa Casales, María Isabel Yeannes

Publikováno v: Journal of Food Processing and Preservation. 38:1599-1607

The use of osmotic dehydration to preserve fish products could be an interesting option in order to maintain the characteristics of food. The objective of this research was to study the mathematical modeling of water loss and solute gain during the c

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8bf98b0f2f60b43e63f6dba540872cb0
https://doi.org/10.1111/jfpp.12120

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Psychophysical estimation of acid intensity and determination of sweet-acid interaction in a fish paste containing glycerol

Autor: Gabriela Leonor Sánchez Pascua, María Rosa Casales, María Isabel Yeannes

Publikováno v: Ciência e Tecnologia de Alimentos. 30:260-263

In a fish paste made with cooked Brazilian flathead (Percophis brasiliensis), glycerol (17%), sodium chloride (1.5%) and potassium sorbate (0.1%) the following acid percentages: 0.2; 0.4; 0.6; 0.8, 1 and 1.5% w/w were incorporated to determine the re

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::fece55607b8080f03afd997cccf5531d
https://doi.org/10.1590/s0101-20612010000500039

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Obtainment of equilibrium times and diffusion coefficients of acid and salt to design the marinating process of Engraulis anchoita fillets

Autor: María Eugenia Capaccioni, María Isabel Yeannes, María Rosa Casales

Publikováno v: Food Science and Technology, Volume: 29, Issue: 4, Pages: 933-937, Published: DEC 2009
Food Science and Technology v.29 n.4 2009
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

Foi estudada a difusão simultânea de cloreto de sódio e ácido acético em filés de anchoíta. Os resultados mostram que foram alcançadas condições de equilíbrio entre os filés e a solução de marinado, de acordo com os valores K obtidos pa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f2352b493821fb3e2b7bc8ac112d7a18
https://doi.org/10.1590/s0101-20612009000400035

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Obtenção dos tempos de equilíbrio e coeficientes de difusão de ácido e de sal para desenhar o processo de marinado de filés de Engraulis anchoita Obtainment of equilibrium times and diffusion coefficients of acid and salt to design the marinating process of Engraulis anchoita fillets

Autor: María Rosa Casales, María Eugenia Capaccioni, María Isabel Yeannes

Publikováno v: Food Science and Technology, Vol 29, Iss 4, Pp 933-937 (2009)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doajarticles::c4b54a21fa3eb0ee66a471768fb393ce
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000400035

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Physical and Chemical Changes in Anchovy(Engraulis anchoita)Flesh During Marination

Autor: A. I. Cabrer, María Isabel Yeannes, María Rosa Casales

Publikováno v: Journal of Aquatic Food Product Technology. 11:19-30

In this work the physical and chemical changes promoted by the marinating process in anchovy fillet during brining and marinating stages were studied. During the marinating stage a diffusion of acetic acid and sodium chloride takes place into the tis

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9f720fc222fe811ce01857b8f5102a3c
https://doi.org/10.1300/j030v11n01_03

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Influence of Water and Glycerol Contents on the awof Fish Pastes

Autor: María Isabel Yeannes, María Rosa Casales, Gabriela Leonor Sánchez Pascua

Publikováno v: Journal of Aquatic Food Product Technology. 10:89-100

The influence of fish water content on the characteristics of water activity (aw) of reduced paste was studied. Two fish species were used: a fat species, mackerel (Scomber japonicus marplatensis), and a lean species, Brazilian sandperch (Pseudoperci

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1720391242feea2c797d7b82fb4ba9b4
https://doi.org/10.1300/j030v10n01_08

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Preliminary development of intermediate moisture, pasteurised mackerel (scomber japonicus marplantensis) chunks

Autor: María Rosa Casales, María Isabel Yeannes, Gabriela Leonor Sánchez Pascua

Publikováno v: Journal of the Science of Food and Agriculture. 64:199-204

The objective of this study was to develop an intermediate moisture, pasteurised mackerel product combining the lowering of water activity (aw) by means of selected solutes with pasteurisation. Loss of water was achieved by soaking in an equilibrium

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f51de2382f66cb1d81703b33394a7cd0
https://doi.org/10.1002/jsfa.2740640208

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Absorção de ácido e sal durante marinado de Engraulis anchoita: influência da agitação e da proporção solução:pescado

Autor: María Eugenia Capaccioni, María Rosa Casales, María Isabel Yeannes

Publikováno v: Food Science and Technology, Volume: 31, Issue: 4, Pages: 884-890, Published: DEC 2011
Food Science and Technology, Vol 31, Iss 4, Pp 884-890 (2011)
Food Science and Technology v.31 n.4 2011
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

The aims of this research were to determine the effect of different conditions of the marination stage on the salt and acid uptake, immersion time, and sensorial characteristics during the marinating process of anchovy (Engraulis anchoita). Different

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5a36476f0707e2262f146a2d1576ca76
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000400009&lng=en&tlng=en

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