Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Natalia Szerman"'
Autor:
Amparo Eccoña Sota, Natalia Szerman, Anabel Rodriguez, Mariana Cap, Sergio Ramon Vaudagna, Francisco Speroni
Publikováno v:
Food and Bioprocess Technology. 14:1194-1198
This study aimed to evaluate the effects of beef patty formulations and pressure levels on the inactivation of spoilage microbiota and native Shiga toxin-producing Escherichia coli (STEC) O157:H7. Beef patties were made with different salt and fat co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ad25c7023e8a46061a6d978b8fbc1b99
https://doi.org/10.1007/s11947-021-02648-5
https://doi.org/10.1007/s11947-021-02648-5
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
A Box-Behnken design was applied to evaluate the effects of sodium chloride (NaCl, 0–2%) and sodium tripolyphosphate (STPP, 0–0.5%) concentrations, pressure level (100–300 MPa) and holding time (1–5min) on technological parameters, physicoche
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::17a159a3c5fa796f1ebcdf54e522d7ae
https://doi.org/10.1016/j.lwt.2019.04.001
https://doi.org/10.1016/j.lwt.2019.04.001
Autor:
Magali Lucia Rosa Gonzalez, Mariana Combina, M.C. Lerena, Laura Analia Mercado, Natalia Szerman, M. Cristiani, María Cecilia Rojo
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Zygosaccharomyces rouxii is the most frequent spoilage yeast species detected in concentrated grape juice. In order to reduce Z. rouxii populations and consequently extend the microbiological shelf life of this product, different programs of thermal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6249ded12f634e79bdb624155983cb49
https://doi.org/10.1007/s11947-019-02251-9
https://doi.org/10.1007/s11947-019-02251-9
Autor:
Trinidad Soteras, Luciana Rossetti, Livia M. Negri Rodríguez, Ana Maria Sancho, Nora Aimaretti, María Luisa Rojas Cervantes, Ricardo Arias, H. E. Tacca, Natalia Szerman, Natalia Pesquero
Publikováno v:
LWT. 145:111255
This study aimed to evaluate the effect of pasteurization of carrot juice by heat treatment (80 °C–7 min) and ohmic heating (OH) on its physicochemical and chromatic parameters, enzymatic and microbiological inactivation, volatile compounds, antio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::911cfd7864b92e1541edc4328b124c0c
https://doi.org/10.1016/j.lwt.2021.111255
https://doi.org/10.1016/j.lwt.2021.111255
Autor:
Graciela Vignolo, Sergio Ramon Vaudagna, Natalia Szerman, Andrea Micaela Dallagnol, Yanina Ximena Barrio, Mariana Cap, Patricia Castellano
Publikováno v:
Food and Bioprocess Technology. 10:1824-1833
The effect of the bacteriocin lactocin AL705 in combination with high hydrostatic pressure (HHP) on the inactivation of Listeria innocua 7, a nonpathogenic indicator for Listeria monocytogenes, deliberately inoculated (ca. 6.4 log CFU/g) onto the sur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::14adc30c8c892ee67061d11bd2def2a7
https://doi.org/10.1007/s11947-017-1956-6
https://doi.org/10.1007/s11947-017-1956-6
Publikováno v:
Innovative Food Science & Emerging Technologies. 66:102503
The effect of replacing 20% of meat proteins with soy protein isolate (SPI) and high hydrostatic pressure (HHP, 300 MPa-5 min) on technological, color and texture parameters of beef patties was studied. Also, HHP-induced interactions between myofibri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e608d65a2f5eda9b3510a77341ec1278
https://doi.org/10.1016/j.ifset.2020.102503
https://doi.org/10.1016/j.ifset.2020.102503
Autor:
Maria Florencia Basanta, Natalia Szerman, Carolina Daiana Pérez, Sergio Ramon Vaudagna, Lia Noemi Gerschenson, Adriana Maria Descalzo, Ana M. Rojas, Sergio Anibal Rizzo
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Fiber microparticles (MPCs) separately obtained from peel and pulp of Japanese plum residues contained co-extracted β-carotene, lutein, and α- and γ-tocopherols, as well as polyphenols (cyanidins, quercetin derivatives, pentameric proanthocyanidin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::54df2603857aaa81a9d9de0eff915c4f
https://www.sciencedirect.com/science/article/pii/S0963996917308657
https://www.sciencedirect.com/science/article/pii/S0963996917308657
Publikováno v:
Food Engineering Reviews. 7:241-249
The effects of different dense phase carbon dioxide (DPCD) treatments were evaluated on technological parameters, physicochemical and textural properties and microbiological quality of lamb sausages. Sausages were prepared using lamb meat (Longissimu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af67e533cae4545630345ae5bbe69f7d
https://doi.org/10.1007/s12393-014-9092-9
https://doi.org/10.1007/s12393-014-9092-9
Autor:
Jorgelina Andrea Rodríguez Gastón, Norberto Krymkiewicz, Natalia Szerman, Susana Alicia Ferrarotti, Hernán Costa
Publikováno v:
Enzyme and Microbial Technology. 45:36-41
Activity characteristics and kinetic aspects of a cyclodextrin glycosyltransferase (CGTase) from Bacillus circulans DF 9R were studied. A mixture of α-, β- and γ-cyclodextrins (CDs), glucose, maltose and negligible amounts of longer linear dextrin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ddf45dadce0a6696a851c5edef16495b
https://doi.org/10.1016/j.enzmictec.2009.04.002
https://doi.org/10.1016/j.enzmictec.2009.04.002
Autor:
M. Irurueta, Leandro Ezequiel Langman, Natalia Szerman, Sergio Ramon Vaudagna, Gabriela Maria Grigioni
Publikováno v:
Meat science. 79(3)
Semitendinosus muscles added with whey protein concentrate (WPC) and sodium chloride (NaCl) were submitted to sous vide cooking. Four enhancement treatments and a control were tested: 0.875% WPC (w/w)+0.625% NaCl, 2.625% WPC+0.625% NaCl, 0.875% WPC+1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0afb1fa274206f019fe3588ea26f4ca5
https://pubmed.ncbi.nlm.nih.gov/22062918
https://pubmed.ncbi.nlm.nih.gov/22062918