Zobrazeno 1 - 10 of 38 pro vyhledávání: '"Roxana Andrea Verdini"'
1
Characterization of polyphenolic compounds extracted from stressed apple peel and their interaction with β-lactoglobulin
Autor: Emilce Elina Llopart, Roxana Andrea Verdini, Néstor Jorge Delorenzi, Pablo Andres Busti
This paper proposes to apply a postharvest environmental stress to red apples (Red Delicious) in order to increase the polyphenolic compounds (PP) content in their peels. PP has beneficial effects on health, this leads to great interest in increasing
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::fbd5c76eca15afb16b2e8c5861f3abdd
https://doi.org/10.21203/rs.3.rs-2669620/v1
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3
Technological, nutritional and sensorial characteristics of wheat bread fortified with calcium salts
Autor: Gilda C. Revelant, Emilce E. Llopart, Marina del Valle Soazo, Roxana Andrea Verdini, Gisela N. Piccirilli, Matías G. Rossi
Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
The aim of this paper was to carry out a comprehensive study of wheat flour breads fortified with different sources of calcium, which includes: technological, nutritional and sensorial characteristics. Calcium salts (lactate: LA, carbonate: CA, and c
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::52d13c5e184045545afccd74a0a79cbe
https://doi.org/10.1111/ijfs.14594
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4
Characterisation of beta‐lactoglobulin/sodium alginate dry films
Autor: Andrea Moro, Germán David Báez, Emilce Elina Llopart, Romina P. Berino, Pablo Andres Busti, Néstor J. Delorenzi, Roxana Andrea Verdini
Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Optimum beta-lactoglobulin/sodium alginate dry films (β-LG/SA(S)) formed from casting solutions containing β-LG 1.25% (w/v) and SA 1% (w/v) showed appropriate characteristics to be easily handled. SEM micrographs showed a less homogeneous microstru
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e24196c1ec91c4ae15ccda19f6b0d2f0
Wiley Online Library
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7
Physicochemical Characterization of a Heat Treated Calcium Alginate Dry Film Prepared with Chicken Stock
Autor: Agustin Lujan Frattini, Néstor J. Delorenzi, Germán David Báez, Roxana Andrea Verdini, Griselda A. Ballerini, Pablo Andres Busti, Gisela N. Piccirilli
Publikováno v: Journal of Food Science. 82:945-951
Solid sodium alginate was dissolved into chicken stock in order to give a final alginate concentration of 0.9 percent (w/v). Calcium ions present in chicken stock were enough to induce ionic gelation. After drying, Fourier transform infrared spectros
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f8a735837042462da82fb915c9b05bc3
https://doi.org/10.1111/1750-3841.13658
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8
Evaluation of an WPC edible film added with a cocktail of six lytic phages against foodborne pathogens such as enteropathogenic and Shigatoxigenic Escherichia coli
Autor: Claudia Balagué, Cecilia Casabonne, Virginia Aquili, Andrea del Lujan Quiberoni, David Damian Tomat, Marina del Valle Soazo, Roxana Andrea Verdini
Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Active packaging materials with antimicrobial properties have gained significant interest over the last decade. Furthermore, phages are potentially useful as antimicrobial agents in food. Phage stability assays were conducted in the whey protein conc
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0927d51f4178019811eecc9a04b464c2
https://www.sciencedirect.com/science/article/pii/S0023643819306565
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9
Effect of storage conditions on the physicochemical characteristics of edible films based on whey protein concentrate and liquid smoke
Autor: Leonardo Martín Pérez, Gisela N. Piccirilli, Néstor J. Delorenzi, Marina del Valle Soazo, Roxana Andrea Verdini
Publikováno v: Food Hydrocolloids 87 (2), 2019
Repositorio Institucional (UCA)
Pontificia Universidad Católica Argentina
instacron:UCA
Fil: Piccirilli, G. N. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmaceúticas. Instituto de Química Rosario; Argentina Fil: Piccirilli, G. N. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmaceú
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d60c5d4bae071e966d79651c1ac4856e
https://repositorio.uca.edu.ar/handle/123456789/14109
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10
Resistance of foodborne pathogen coliphages to additives applied in food manufacture
Autor: Claudia Balagué, David Damian Tomat, Roxana Andrea Verdini, Cecilia Casabonne, Andrea del Lujan Quiberoni
Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
In order to evaluate whether coliphages can be used in combination with food additives, six lytic phages against pathogenic Escherichia coli strains were tested for their resistance to additives commonly used in the dairy and meat industries. All the
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::05a44201f4ff5bfceb5e2905a4d5f4dd
https://doi.org/10.1016/j.lwt.2015.11.031
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