Elaboration process, chemical and sensory analyses of fried-salted soybean

Autor: María F. Gayol, Cecilia Riveros, Paula Jauregui, Patricia R. Quiroga, Nelson R. Grosso, Valeria Nepote

Publikováno v: Grasas y Aceites, Vol 61, Iss 3, Pp 279-287 (2010)

The purpose of this work was to develop an elaboration process of fried-salted soybean and to determine the chemical composition, consumer acceptance and sensory description of the product. Different fried-salted soybean products were obtained under

Externí odkaz: https://doaj.org/article/9e2cf5b0b24545839b0ba2488a337303

Rheological Behavior, Antimicrobial and Quorum Sensig Inhibition Study of an Argentinean Oregano Essential Oil Nanoemulsion

Autor: Patricia R. Quiroga, Nelson R. Grosso, Quingron Huang, Ammar Algburi, Claudia Mariana Asensio

Publikováno v: Frontiers in Nutrition, Vol 7 (2020)
Frontiers in Nutrition
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

In this study, Argentinean oregano essential oil (OEO) nanoemulsions (NEs) were developed. Four NEs were prepared: a control (CNE), EONE1 (10.6 mg EO/g NE), EONE2 (106 mg EO/ g NE), and EONE3 (160 mg EO/g NE) and tested for antimicrobial activity aga

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f3ab2b030e47a8993fb44902eb22e93f
https://www.frontiersin.org/article/10.3389/fnut.2020.569913/full

Antioxidant effects of the monoterpenes carvacrol, thymol and sabinene hydrate on chemical and sensory stability of roasted sunflower seeds

Autor: Claudia Mariana Asensio, Valeria Nepote, Patricia R. Quiroga

Publikováno v: Journal of the Science of Food and Agriculture. 95:471-479

BACKGROUND: Oxidation products and rancid flavors decrease the sensory quality of food products, making them unacceptable to consumers. Synthetic antioxidants are used in many foods to prevent rancidity, though their safety is questioned. Monoterpene

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cbd730f0544bed8b7797e02162eb95fa
https://doi.org/10.1002/jsfa.6744

Preserving sensory attributes of roasted peanuts using edible coatings

Autor: Nelson R. Grosso, Valeria Nepote, Cecilia Gabriela Riveros, Marta Graciela Mestrallet, Patricia R. Quiroga

Publikováno v: International Journal of Food Science & Technology. 48:850-859

Peanut products are susceptible to development rancid and off-flavours through lipid oxidation. Preservation of these products is one of the problems in the peanut industry. The purpose of this work was to determine the sensory and chemical stability

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3b3fd5bd36c659a98893c414db2b38be
https://doi.org/10.1111/ijfs.12036

Proceso de elaboración y análisis químicos y sensoriales de soja frita salada

Autor: Paula Jauregui, Patricia R. Quiroga, Nelson R. Grosso, Cecilia Gabriela Riveros, Valeria Nepote, María F. Gayol

Publikováno v: Grasas y Aceites, Vol 61, Iss 3, Pp 279-287 (2010)
Grasas y Aceites; Vol. 61 No. 3 (2010); 279-287
Grasas y Aceites; Vol. 61 Núm. 3 (2010); 279-287
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)

The purpose of this work was to develop an elaboration process of fried-salted soybean and to determine the chemical composition, consumer acceptance and sensory description of the product. Different fried-salted soybean products were obtained under

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6095a96ace7c180d2b5a98a355c531a5
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1012