Zobrazeno 1 - 10
of 54
pro vyhledávání: '"Miriam Nora Martino"'
Autor:
Miriam Nora Martino
Publikováno v:
SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP
Universidad Nacional de La Plata
instacron:UNLP
El objetivo general del presente trabajo de tesis es el estudio del fenómeno de recristalización del hielo en sistemas modelo, su extensión a carnes congeladas y almacenadas y el análsis de los efectos de las fluctuaciones de temperatura en el ta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fe1c1763b6698afc08ada97677dfd050
https://doi.org/10.35537/10915/2736
https://doi.org/10.35537/10915/2736
Autor:
Aline Schneider Teixeira, A.D. Molina-García, Lorena Deladino, Miriam Nora Martino, Alba Sofia del Rosario Navarro
Publikováno v:
Food and Bioproducts Processing. 94:39-49
Corn starch is considered a good vehicle for delivering bioactive compounds such as supplements or health promoting additives. The ability of starch treated by high hydrostatic pressure (HHP) to bind and carry zinc and magnesium salts and natural ant
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d4c9e15d366351b3ba750af46fe24670
https://doi.org/10.1016/j.fbp.2015.01.002
https://doi.org/10.1016/j.fbp.2015.01.002
Publikováno v:
Repositorio Institucional Abierto (UTN)
Universidad Tecnológica Nacional
instacron:UTN
Universidad Tecnológica Nacional
instacron:UTN
An active film prepared from waterborne polyurethane incorporated with different concentrations of butylated hydroxytoluene (BHT) and α-tocopherol was developed, and the films? antioxidant characteristics were studied using soybean oil as food model
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::058636cbd29a0be8f98998deb1bfdcbf
https://doi.org/10.1016/j.jfoodeng.2014.11.008
https://doi.org/10.1016/j.jfoodeng.2014.11.008
Publikováno v:
Journal of Food Engineering. 135:26-30
Encapsulation is defined as a technique to protect solid, liquid or gaseous active compounds from interacting with the environment. Encapsulated minerals may be incorporated into food products submitted to microwave heating, thus it is interesting to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c60f8fa648e711f5f2eea9ec22fe99d4
https://doi.org/10.1016/j.jfoodeng.2014.03.004
https://doi.org/10.1016/j.jfoodeng.2014.03.004
Publikováno v:
Journal of Food Engineering. 124:158-165
The interest on yerba mate has increased in the last years due to its high content of bioactive compounds related to health benefits. Antioxidant aqueous extracts of yerba mate were entrapped into a sucrose matrix by co-crystallization. The products
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d8f9bd92e751db33d83fcbcff6dde360
https://doi.org/10.1016/j.jfoodeng.2013.10.010
https://doi.org/10.1016/j.jfoodeng.2013.10.010
Autor:
Miriam Nora Martino, Alba Sofia del Rosario Navarro, Aline Schneider Teixeira, Antonio D. Molina García, Mario Roberto Reta, Lorena Deladino
Publikováno v:
Food and Nutrition Sciences. :154-162
Yerba mate (Ilex paraguariensis) is an indigenous crop which is highly consumed as an infusion in the South American subtropical forest. It has a high concentration of antioxidant substances, providing health benefits and helping to prevent diseases.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::62121fff0f6aef5ae680a2f5a2b1c6b4
https://doi.org/10.4236/fns.2013.48a019
https://doi.org/10.4236/fns.2013.48a019
Autor:
Alex López-Córdoba, Alba Sofia del Rosario Navarro, Loreana Gallo, Verónica Bucalá, Miriam Nora Martino
The objective of this work was to develop solid dosage forms to improve zinc nutrition in high-risk populations. Powders containing zinc (17 mg/g) were obtained through co-crystallization in sucrose matrix with high encapsulation efficiency (98%). Co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0315e9c90f73c854ef39d94ce79c9e96
Autor:
Miriam Nora Martino, Fabio Yamashita, Maria Victória Eiras Grossmann, Noemi Elisabet Zaritzky, Franciele Maria Pelissari, Maria Alejandra Garcia
Publikováno v:
Journal of Food Engineering. 108:262-267
Films composed of cassava starch, chitosan and glycerol were produced by blown extrusion and employing a design for constrained surfaces and mixtures. The effects of the components of the mixture on the mechanical properties, water vapor permeability
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e4ac516b706cd848eaf3f6cb3147d3ff
https://doi.org/10.1016/j.jfoodeng.2011.09.004
https://doi.org/10.1016/j.jfoodeng.2011.09.004
Publikováno v:
Journal of Food Engineering. 96:410-415
Co-crystallization with sucrose is an interesting alternative for handling and preservation of different active compounds used in the food industry. Sucrose products containing different active compounds (calcium lactate, magnesium sulphate and yerba
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7196019cfc0dab919e8cba0d6828b7ed
https://doi.org/10.1016/j.jfoodeng.2009.08.015
https://doi.org/10.1016/j.jfoodeng.2009.08.015
Publikováno v:
Food Hydrocolloids. 23:722-728
Films obtained from chitosan (CH) and methylcellulose (MC) can reduce environmental problems associated with synthetic packaging. The objective of the present work was to analyze the effect of an electrical field applied during drying on microstructu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::69b95c156c4c1f1870f0ac84147f1e3a
https://doi.org/10.1016/j.foodhyd.2008.06.008
https://doi.org/10.1016/j.foodhyd.2008.06.008