Zobrazeno 1 - 10
of 56
pro vyhledávání: '"Maria Elida Pirovani"'
Publikováno v:
Revista Facultad Nacional de Agronomía Medellín. 75:10089-10100
Fresh-cut apples were subjected to mild vacuum impregnation (Vacuum pressure=67.7 mbar). M0: 30 °Brix honey solution (HS); M0.5: HS+0.5% citric acid (CA)+0.5% ascorbic acid (AA); and M1: HS+1% CA+1% AA were used as osmotic solutions. Changes in solu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9bea99cbe16185fd6ef77d586858352f
https://doi.org/10.15446/rfnam.v75n3.99558
https://doi.org/10.15446/rfnam.v75n3.99558
Autor:
Juan Diego Cortez Latorre, Andrea Piagentini, Eliana Exner, Damian Cesar Castro, V. Rozycki, Maria Elida Pirovani, Carlos Agustín Alesso
Publikováno v:
Forests, Trees and Livelihoods. 29:130-142
Pitanga (Eugenia uniflora L.) is an under-utilized berry in Argentina characterized by high bioactive compound content, sweet flavour, and high antioxidant capacity. The variation of fruit quality ...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dbf99fca50d3f6da3696349aeb7a1e8b
https://doi.org/10.1080/14728028.2020.1759464
https://doi.org/10.1080/14728028.2020.1759464
Publikováno v:
Journal of Food Processing and Preservation. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5578bc158205a8199c2b3593d4088084
https://doi.org/10.1111/jfpp.15995
https://doi.org/10.1111/jfpp.15995
Autor:
Franco Van de Velde, Cristina M Perotti, Charito Ivana Vignatti, Danijela Bursać Kovačević, Marijana Blažić, Sandra Zavadlav, Predrag Putnik, Cecilia Lorena Fenoglio, Maria Elida Pirovani, Andrea Piagentini
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Foods
Foods, Vol 9, Iss 1537, p 1537 (2020)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Foods
Foods, Vol 9, Iss 1537, p 1537 (2020)
Sous-vide is a technique of cooking foods in vacuum bags under strictly controlled temperature, offering improved taste, texture and nutritional values along with extended shelf life as compared to the traditional cooking methods. In addition to othe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::41a8371bc2ab5e4acbb54f955817538a
https://www.mdpi.com/2304-8158/9/11/1537
https://www.mdpi.com/2304-8158/9/11/1537
Autor:
Vijai Kumar Gupta, Satyajit D. Sarker, Minaxi Sharma, Maria Elida Pirovani, Zeba Usmani, Chelliah Jayabaskaran
Biomolecules from Natural Sources An up-to-date exploration of new and novel biomolecules In Biomolecules from Natural Sources: Advances and Applications, a team of accomplished researchers delivers up-to-date information on various bioresources, bio
Publikováno v:
Food and Bioprocess Technology. 11:96-109
The aim of this work was to model the effect of the type of cutting (whole without hull, halved, and quartered), storage temperature (2, 6, and 13 °C) and time on the changes of bioactive compounds, phenylpropanoid metabolism enzyme activities, and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ac2e017d292291ec0d3e1a1cfc4328cf
https://doi.org/10.1007/s11947-017-1996-y
https://doi.org/10.1007/s11947-017-1996-y
Publikováno v:
International Journal of Fruit Science. 17:102-116
The total phenolics content, browning susceptibility, antioxidant capacity, and other physicochemical attributes of five cultivars of apple with different chilling hours requirements were studied t...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::73e81595e294158d22d4a2947587fb64
https://doi.org/10.1080/15538362.2016.1262304
https://doi.org/10.1080/15538362.2016.1262304
Autor:
Cecilia Lorena Fenoglio, Mary Ann Lila, Maria Elida Pirovani, María Paula Méndez-Galarraga, Mary H. Grace, Franco Van de Velde
The aim of this work was to study and model the effects of refrigerated storage with high O2 and high CO2 atmospheres (70 kPa O2 + 20 kPa CO2 and 90 kPa O2 + 10 kPa CO2) on microbial growth, general quality attributes, and the polyphenolic compound p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0bf1d2f0af455b17ce294df364e47f0b
https://www.sciencedirect.com/science/article/abs/pii/S0925521418308391
https://www.sciencedirect.com/science/article/abs/pii/S0925521418308391
Autor:
María Paula Méndez-Galarraga, John Overall, Mary Ann Lila, Maria Elida Pirovani, Franco Van de Velde, Debora Esposito, Mary H. Grace
Publikováno v:
Food Science & Nutrition, 7(8):2527-2536
Food Science & Nutrition, Vol 7, Iss 8, Pp 2527-2536 (2019)
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Food Science & Nutrition
Food Science & Nutrition, Vol 7, Iss 8, Pp 2527-2536 (2019)
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Food Science & Nutrition
The changes in the antioxidant capacity, anti‐inflammatory, and wound healing properties of strawberry fruits as a consequence of the storage in atmospheres enriched in oxygen and carbon dioxide were investigated. Berries were exposed to two differ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::52afb0861d850c70aa3f5d3b2c12b154
https://repository.publisso.de/resource/frl:6426334
https://repository.publisso.de/resource/frl:6426334
Publikováno v:
Postharvest Biology and Technology. 117:197-205
The retentions of fresh strawberry individual phenolic compounds after fogging using an environmentally friendly sanitizer based on peracetic acid (PAA) (mixture of 5% peracetic acid and 20% hydrogen peroxide) were studied and modeled as a function o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::077a5c240d7ad685423866f103426988
https://doi.org/10.1016/j.postharvbio.2016.03.005
https://doi.org/10.1016/j.postharvbio.2016.03.005