Zobrazeno 1 - 10
of 41
pro vyhledávání: '"Mercedes E. Campderrós"'
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100583- (2024)
Viticulture is a millenary activity, with winemaking as its primary purpose. Traditionally, by-products have been discarded or underutilized. This study explored a comprehensive use of the grape, which are rich in simple carbohydrates, vitamin C, min
Externí odkaz:
https://doaj.org/article/ee33e8139fa54cfa9f6d3e7f322fb98d
Publikováno v:
Journal of Food Quality, Vol 2017 (2017)
Soy products are a source of protein relatively inexpensive and recognized for their high nutritional value and functional properties. Okara is a byproduct from soy milk production. Gluten-free cookies have been developed using okara and commercial m
Externí odkaz:
https://doaj.org/article/c4eda2bc7d1c446abcae317c2bce25f8
Publikováno v:
Avances en Ciencias e Ingeniería, Vol 2, Iss 1, Pp 79-87 (2011)
El objetivo de este trabajo fue obtener un producto fermentado de soja a partir de un concentrado de leche de soja, empleando la ultrafiltración para alcanzar el contenido de sólidos totales requerido para la producción de yogur (12-14% p/p). Adem
Externí odkaz:
https://doaj.org/article/77b3e3d2a28745029e39ca695b1f008c
Publikováno v:
Journal of Food Measurement and Characterization. 14:1614-1622
In order to add value and develop alternatives for the use of okara, a by-product from the soy processing, this study examined the incorporation of 10 and 20% okara flour (OF) and its particle sizes effects (200, 500 and 1000 µm) on the characterist
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7051352554a9b08e19af29878175c2be
https://doi.org/10.1007/s11694-020-00409-0
https://doi.org/10.1007/s11694-020-00409-0
Autor:
Maria F. Pirán Arce, Noelia B. Merino, Ana N. Rinaldoni, Mercedes E. Campderrós, Priscila Clapassón
Publikováno v:
Journal of Food Measurement and Characterization. 14:1665-1670
The most prevalent food intolerance is the celiac disease. Consequently the research of different ingredient that can provide a better variety of food product and with higher quality is increasing. In this work the use of brea gum (BG) as enhancer in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef059a9c4404ec41116277d69d5fbf65
https://doi.org/10.1007/s11694-020-00414-3
https://doi.org/10.1007/s11694-020-00414-3
Autor:
Ana N. Rinaldoni, Mercedes E. Campderrós, Laura T Rodriguez-Furlán, María V. Ostermann-Porcel
Publikováno v:
Journal of the Science of Food and Agriculture. 97:2934-2941
Fil: Ostermann Porcel, Maria Victoria. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - San Luis. Instituto de Investigaciones en Tecnologia Quimica. Universidad Nacional de San Luis. Facultad de Qui
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5875d9ddf2d62a13b1f7794b805eff20
https://doi.org/10.1002/jsfa.8131
https://doi.org/10.1002/jsfa.8131
Autor:
Mercedes E. Campderrós, María Laura Castells, Noelia Rinaldoni, Diana Raquel Palatnik, Haydée Montero, Noemi Elisabet Zaritzky, Germán F. Aranibar, María L. Rolon, Diego Corrales
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a1ae00ac3671624e6ec8ea608c6a133b
http://www.intechopen.com/articles/show/title/development-of-functional-cheeses-with-fructooligosaccharides
http://www.intechopen.com/articles/show/title/development-of-functional-cheeses-with-fructooligosaccharides
Autor:
Ana Noelia Rinaldoni, Pamela Aldrete Herrera, Rosa I. Ortiz Basurto, Diana R Palatnik, Mercedes E. Campderrós
Publikováno v:
International Journal of Dairy Technology. 70:212-219
Cheeses containing Agave fructans were compared with both full-fat and reduced-fat samples without fructans. Microstructure results showed that the cheeses obtained were very similar to the control samples (without fructans), even the full-fat contro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7515f6615494debab7db88559290c852
https://doi.org/10.1111/1471-0307.12334
https://doi.org/10.1111/1471-0307.12334
The aim of this study was to examine the influence of Stevia (St) and sucralose (Su) as a sugar substitute and inulin as a fat mimetic on starch-based model dairy desserts on it's physicochemical properties, since the substitution of sucrose (S) and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::62979887b51c22d59226c43bfb8f4ca0
https://www.sciencedirect.com/science/article/pii/S1878450X17300331
https://www.sciencedirect.com/science/article/pii/S1878450X17300331
Publikováno v:
MOJ Food Processing & Technology. 4
Fil: Ostermann Porcel, Maria Victori. Universidad Nacional de San Luis. Facultad de Quimica, Bioquimica y Farmacia; Argentina. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - San Luis. Instituto de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::65cb1e9e988f7f9415ed0fffd8755396
https://doi.org/10.15406/mojfpt.2017.04.00111
https://doi.org/10.15406/mojfpt.2017.04.00111