Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Pablo D. Ribotta"'
Autor:
María G. Bordón, Lucía López-Vidal, Nahuel Camacho, Marcela L. Martínez, María C. Penci, Cecilio Carrera-Sánchez, Víctor Pizones Ruiz Henestrosa, Santiago D. Palma, Pablo D. Ribotta
Publikováno v:
Biology and Life Sciences Forum, Vol 25, Iss 1, p 20 (2023)
Sustainable corn starch nanoparticles were prepared using media milling to stabilize omega-3-rich Pickering emulsions based on chia oil. The milling conditions were as follows: 24 h (milling time), 0.4–0.6 mm (bead diameter), 1600 rpm (impeller spe
Externí odkaz:
https://doaj.org/article/f3c1842eff8541c795d5efae9dd74a0f
Publikováno v:
Foods, Vol 12, Iss 4, p 756 (2023)
Gluten-free batters, in general, require the incorporation of agents to control their rheology; this role is commonly played by hydrocolloids. New natural sources of hydrocolloids are under permanent research. In this regard, the functional propertie
Externí odkaz:
https://doaj.org/article/a33bb3b1cf2a4733a3f5474542fc72a4
Autor:
Roxana V. Piloni, M. Gabriela Bordón, Gabriela N. Barrera, Marcela L. Martínez, Pablo D. Ribotta
Publikováno v:
Foods, Vol 11, Iss 24, p 4022 (2022)
Native corn starch and pretreated corn starch were treated with α-amylase, glucoamylase and mixtures of both to generate starches with high porosity with conserved granular structure. Porous starches were characterized; particle size distribution an
Externí odkaz:
https://doaj.org/article/23789d66dc074ff9b6d4c658b13ddb9c
Autor:
María Isabel Curti, Florencia Cora Jofre, Silvana M. Azcarate, José M. Camiña, Pablo D. Ribotta, Marianela Savio
Publikováno v:
Journal of Analytical Methods in Chemistry, Vol 2021 (2021)
Sorghum is the fourth most important cereal produced in Argentina and the fifth worldwide. It has good agronomic characteristics and could be developed in arid areas, allowing a wide geographic distribution. Its starch content, higher than 70%, makes
Externí odkaz:
https://doaj.org/article/1668560da5af46c29406fec275fcdcca
Autor:
María Gabriela Bordón, Noelia P. X. Alasino, Maria Victoria Defaín Tesoriero, Nahuel Camacho, Maria C. Penci, Marcela L. Martínez, Pablo D. Ribotta
Publikováno v:
Proceedings, Vol 53, Iss 1, p 19 (2020)
The aim of this work was to determine the influence of the spray dryer’s aspect ratio (height/diameter) on the physico-chemical properties of microencapsulated chia oil (CSO). Two different dryers were analyzed: a tall-type dryer [H/D = 5/1], and a
Externí odkaz:
https://doaj.org/article/265f7be5acf24568ad70e5adbd118957
Autor:
María V. Baroni, Joaquín Gastaminza, Natalia S. Podio, Mariana S. Lingua, Daniel A. Wunderlin, Jose L. Rovasio, Roberto Dotti, Juan Carlos Rosso, Silvina Ghione, Pablo D. Ribotta
Publikováno v:
Journal of Food Quality, Vol 2018 (2018)
The content of phenolic compounds and their relationship with the antioxidant capacity of quince fruit were evaluated before and after jam processing at industrial scale. Waste samples from industrial processing were also analyzed. Twelve phenolics a
Externí odkaz:
https://doaj.org/article/bf58a9c819e04696b5e3531dd6d9c19a
Autor:
Ana E. de la Horra, María Eugenia Steffolani, Gabriela N. Barrera, Pablo D. Ribotta, Alberto E. León
Publikováno v:
Food Technology and Biotechnology, Vol 53, Iss 4, Pp 446-453 (2015)
The effect of protein composition and content on the characteristics and properties of laminated baked products has been studied for a long time. However, there are no flour quality parameters related to its suitability to produce yeast-leavened lami
Externí odkaz:
https://doaj.org/article/3d02e135b346444ab07b33b999027112
Publikováno v:
International Journal of Food Studies, Vol 6, Iss 1 (2017)
One of the methods of improving the nutritional profile of baked-goods is the incorporation of dietary fibre (DF) to the formulation. However, DF retains more water than wheat flour, which affects dough rheological properties and thus the final produ
Externí odkaz:
https://doaj.org/article/f5fd0b5f13ba4598b6b7861091acb90e
Publikováno v:
International Journal of Food Science & Technology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b74ad07f9c84544d702e4dd8766531e1
https://doi.org/10.1111/ijfs.16194
https://doi.org/10.1111/ijfs.16194
