Výsledky vyhledávání - "Marina Dello Staffolo"

Drying kinetics, microstructure, and texture of cheese cracker fillings

Autor: Laura L. Battaiotto, Marina Dello Staffolo

Publikováno v: Food and Bioproducts Processing. 123:199-208

The hot air drying process for cheese cracker fillings was assessed. Fillings with sheep-milk cheese and corn starch were prepared. Sodium alginate, carrageenan, locust bean, and xanthan gum were employed in order to obtain fillings with different st

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9f49be9ca9dc59d7f07c94a2387e4563
https://doi.org/10.1016/j.fbp.2020.06.014

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Application of betacyanins pigments from Alternanthera brasiliana as yogurt colorant

Autor: Aline Schneider-Teixeira, Antonio D. Molina-García, Inmaculada Alvarez, Marina Dello Staffolo, Lorena Deladino

Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
instname

Betacyanins are betalain derivatives showing a red-violet color suitable as a natural food colorant. An aqueous extract rich in betacyanin pigments and phenolic compounds from Alternanthera brasiliana was characterized using a high-performance liquid

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c75e72a230bbf5fdae536a410790ca75
http://hdl.handle.net/10261/275265

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Dietary Fiber (Psyllium, b-Glucan)

Autor: Marina Dello Staffolo, Lilian Elisa Figueroa

Publikováno v: Encyclopedia of Food Chemistry

The purpose of this article is providing readers basic and newest principles about chemical structures of b-glucan and psyllium and theirconnections with molecular features, rheological behavior, and physiological consequences. Thus, differences and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4467a2623d36279f3f78eb031311a94c
https://www.sciencedirect.com/science/article/pii/B9780081005965223421

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Utilization of Plant Dietary Fibers to Reinforce Low-Calorie Dairy Dessert Structure

Autor: Ana Carla Kawazoe Sato, Marina Dello Staffolo, Rosiane Lopes da Cunha

Effect of plant fibers, carrageenan, and starch concentration on mechanical properties and syneresis measurements of low-calorie dairy desserts was studied simultaneously using the response surface methodology. Apple, bamboo, inulin, wheat, and psyll

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a09a8fc5b113f50dd24d68f2dda260c
https://link.springer.com/article/10.1007/s11947-017-1872-9

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Nutritional improvement and physicochemical evaluation of liver pâté formulations

Autor: Mabel Cristina Tomás, Marina Dello Staffolo, Ana M. Terrasa

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

Pâté formulations composed of chicken liver, a by-product of poultry industry, have been produced by replacing pork back fat with sunflower oil and reducing fat content. The characterization of these products was performed, while the oxidative stab

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bc900625ad96fefd4353e1beda6f8064
https://www.sciencedirect.com/science/article/pii/S0023643815303091

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Chitosan influence on glucose and calcium availability from yogurt: In vitro comparative study with plants fibre

Autor: Liliana Albertengo, Marina Dello Staffolo, Mirta Montero, Miriam Nora Martino, María Susana Rodríguez, Alicia Eva Bevilacqua

Publikováno v: Carbohydrate Polymers. 74:797-801

Since chitosan complies with the definition of dietary fibre is necessary to study the interaction of this biopolymer with nutrients. Yogurt with fortified chitosan and different types of plants fibres like wheat, bamboo, apple, psyllium and inulin w

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::136164748fdfb5e1ad674483353434cb
https://doi.org/10.1016/j.carbpol.2008.04.046

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Dietary Fiber and Availability of Nutrients: A Case Study on Yoghurt as a Food Model

Autor: Marina Dello Staffolo, Alicia Eva Bevilacqua, María Susana Rodríguez, Liliana Albertengo

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
The Complex World of Polysaccharides

Since the roles of dietary fibers in preventing and treating some diseases have been well documented, the addition of purified dietary fibers to foods has become more popular. Diffe rent types of dietary fibers (soluble and insoluble) and different s

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6c1bc67a680ab15e9497df7d2d43f24e
https://doi.org/10.5772/54031

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Chitosan Interaction with Iron from Yoghurt Using an In Vitro Digestive Model: Comparative Study with Plant Dietary Fibers

Autor: Miriam Nora Martino, María Susana Rodríguez, Alicia Eva Bevilacqua, Liliana Albertengo, Mirta Montero, Marina Dello Staffolo

Publikováno v: CIC Digital (CICBA)
Comisión de Investigaciones Científicas de la Provincia de Buenos Aires
instacron:CICBA
SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP
International Journal of Molecular Sciences, Vol 12, Iss 7, Pp 4647-4660 (2011)
International Journal of Molecular Sciences
International Journal of Molecular Sciences; Volume 12; Issue 7; Pages: 4647-4660

The objective of this work was to investigate the interaction of chitosan with iron from yoghurt by an in vitro gastrointestinal tract model. Taking into account that chitosan is a polysaccharide included in fiber definition by Codex Alimentarius; ch

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e1d3f6ba89ed34796d560206f5bd41d6
https://digital.cic.gba.gob.ar/handle/11746/7029

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Estudio físico y de la variación de las propiedades organolépticas debidas a los distintos componentes empleados en alimentos funcionales de base láctea

Autor: Marina Dello Staffolo

Publikováno v: SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP

El presente trabajo de tesis pretende realizar un aporte a la industria en el desarrollo y estudio de productos alimenticios del segmento funcional, en particular los alimentos lácteos adicionados con fibra dietaria. Este tipo de alimentos tiene una

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9fcdc62be5b5ab8e1df3fa2cb491e46a
http://sedici.unlp.edu.ar/handle/10915/2379

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Akademický článek

Pectin Gels Enriched with Dietary Fibre for the Development of Healthy Confectionery Jams.

Autor: Figueroa, Lilian E.¹, Genovese, Diego B.^1,2 dgenovese@plapiqui.edu.ar

Publikováno v: Food Technology & Biotechnology. Jul-Sep2018, Vol. 56 Issue 3, p441-453. 13p.

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