Výsledky vyhledávání - "Sandra N. Guerrero"

Effect of an UV-C Light-Based Hurdle Strategy for Carrot-Orange Juice Processing on Candida parapsilosis Inactivation and Physiological State: Impact on Juice Sensory and Physicochemical Quality Parameters

Autor: M García Carrillo, Marcela Schenk, Mariana Inés Ferrario, Sandra N. Guerrero

Publikováno v: Food and Bioprocess Technology. 13:1954-1967

In the past two decades, novel preservation technologies have been investigated to achieve sufficient microbial reduction while improving the quality of food and beverages. The effect of UV-C light (UV-C, 1720 mJ/cm2) assisted by mild heat (H, 50 °C

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::109311a3e57b1a3acbe147a651b45ca7
https://doi.org/10.1007/s11947-020-02540-8

Zobrazit plný text záznamu

Active food additive based on encapsulated yerba mate (Ilex paraguariensis) extract: effect of drying methods on the oxidative stability of a real food matrix (mayonnaise)

Autor: Daniela Soto Madrid, Silvia Matiacevich, Sandra N. Guerrero, Daniela Fenoglio, Mariana Inés Ferrario, Jessica Alarcón Moyano

Publikováno v: Journal of Food Science and Technology. 58:1574-1584

The drying process used to obtain active food additives is critical to ensure its functionality. In this study, freeze- and spray-drying techniques were evaluated for encapsulation of extracts with antioxidant activity from yerba mate (Ilex paraguari

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b8cd379f4be0a4cf66860b6208c81176
https://doi.org/10.1007/s13197-020-04669-y

Zobrazit plný text záznamu

UV-C light inactivation of single and composite microbial populations in tangerine-orange juice blend. Evaluation of some physicochemical parameters

Autor: Mariana Inés Ferrario, Marcela Schenk, Sandra N. Guerrero, Daniela Fenoglio

Publikováno v: Food and Bioproducts Processing. 117:149-159

This study was aimed at investigating the response of single Saccharomyces cerevisiae KE162 or composited with three cocktails in a turbid orange-tangerine juice blend processed by UV-C 1720 mJ/cm2, 20 °C). Additionally, changes in polyphenol conten

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6d5ad35996bdd4284716248bc3d0d8d3
https://doi.org/10.1016/j.fbp.2019.07.005

Zobrazit plný text záznamu

Development of a Novel Milk Processing to Produce Yogurt with Improved Quality

Autor: Analia Belen Garcia Loredo, Priscilla Vásquez-Mazo, Mariana Inés Ferrario, Sandra N. Guerrero

Publikováno v: Food and Bioprocess Technology. 12:964-975

In this study, a thermal treatment (T, 85 °C) assisted by short-wave ultraviolet C light (UV-C, 1060 mJ/cm2) under vacuum conditions (400 mmHg) (TV-UVC) is proposed for milk processing, intended to improve some yogurt quality aspects during refriger

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f1167489a170483f4d7e04d5489fde20
https://doi.org/10.1007/s11947-019-02269-z

Zobrazit plný text záznamu

Hurdle processing of turbid fruit juices involving encapsulated citral and vanillin addition and UV-C treatment

Autor: Ana Chantada, Sandra N. Guerrero, Mariana Inés Ferrario, Daniela Fenoglio

Publikováno v: International journal of food microbiology. 332

The aim of this study was to evaluate a hurdle strategy for orange-tangerine (OT) and orange-banana-mango-kiwi-strawberry (OBMKS) juices processing based on UV-C treatment assisted or not by mild heat and the addition of natural antimicrobials. Vanil

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4c5d38b90a24842b09b19cb00b6310af
https://pubmed.ncbi.nlm.nih.gov/32835914

Zobrazit plný text záznamu

Effect of pilot-scale UV-C light treatment assisted by mild heat on E. coli, L. plantarum and S. cerevisiae inactivation in clear and turbid fruit juices. Storage study of surviving populations

Autor: Daniela Fenoglio, Sandra N. Guerrero, Mariana Inés Ferrario, Marcela Liliana Schenk

Publikováno v: International journal of food microbiology. 332

Consumer growing demands for high-quality and safe food and beverages have stimulated the interest in alternative preservation technologies. Short-wavelength ultraviolet light (UV-C, 254 nm) has proven to be useful for the decontamination of a great

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9473e28d11c68f975f2d3f20aaa25324
https://pubmed.ncbi.nlm.nih.gov/32593099

Zobrazit plný text záznamu

Effectiveness of UV-C light assisted by mild heat on Saccharomyces cerevisiae KE 162 inactivation in carrot-orange juice blend studied by flow cytometry and transmission electron microscopy

Autor: Sandra N. Guerrero, Mercedes García Carrillo, Mariana Inés Ferrario

Publikováno v: Food Microbiology. 73:1-10

The aim of this study was to analyze the effectiveness of UV-C light (0–10.6 kJ/m2) assisted by mild heat treatment (50 °C) on the inactivation of Saccharomyces cerevisiae KE 162 in peptone water and fresh carrot-orange juice blend (pH: 3.8; 9.8°

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::91eb470a5fb5efaeeef583fc948abefc
https://doi.org/10.1016/j.fm.2017.12.012

Zobrazit plný text záznamu

Optimisation of minimal processing variables to preserve the functional quality and colour of carrot juice by means of the response surface methodology

Autor: Mariana Inés Ferrario, Cielo Char, Sandra N. Guerrero

Publikováno v: International Journal of Food Science & Technology. 52:864-871

Combined processes based on acidification (pH: 4.5, 5.0, 5.5) and mild thermal treatments (T: 56, 58, 60°C) at different exposure times (t: 2, 4, 6 min) were optimised using the response surface methodology to improve the functional quality of carro

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::80b5529aa7d9558fbae7a14a4f3874e9
https://doi.org/10.1111/ijfs.13348

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání