Výsledky vyhledávání - "Santiago Jorcin"

Akademický článek

Encapsulated bioactive compounds from a winemaking byproduct for its application as functional ingredient in yogurt

Autor: Victoria Olt, Jessica Baéz, Santiago Jorcin, Tomás López, Adriana Maite Fernández-Fernández, Alejandra Medrano Fernandez

Publikováno v: Agrociencia Uruguay, Vol 25, Iss NE2, p e794 (2022)

Tannat skin from grape pomace is a sustainable source of bioactive compounds and dietary fiber. In previous studies we have seen that it has antioxidant, antidiabetic, anti-obesity and anti-inflammatory activity, with the potential to prevent the dev

Externí odkaz: https://doaj.org/article/5ad38ba97b65427692fde00b1174029b

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Akademický článek

Development of a Potential Functional Yogurt Using Bioactive Compounds Obtained from the By-Product of the Production of Tannat Red Wine

Autor: Victoria Olt, Jessica Báez, Santiago Jorcin, Tomás López, Adriana Fernández, Alejandra Medrano

Publikováno v: Biology and Life Sciences Forum, Vol 6, Iss 1, p 93 (2021)

Tannat (Vitis vinifera cv. Tannat) grape pomace, which is mainly composed of peels and seeds, is an abundant by-product of the Uruguayan wine industry. Tannat skin from grape pomace is a sustainable source of bioactive compounds and dietary fiber. In

Externí odkaz: https://doaj.org/article/cf566872e3014a8eb807d4d251f96102

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Akademický článek

Fat Profiles of Milk and Butter Obtained from Different Dairy Systems (High and Low Pasture) and Seasons (Spring and Fall): Focus on Healthy Fatty Acids and Technological Properties of Butter

Autor: Lucía Grille, Ignacio Vieitez, Andrea Garay, Melissa Romero, Santiago Jorcín, Esteban Krall, Maria Noel Méndez, Bruno Irigaray, Edinson Bejarano, Tomás López-Pedemonte

Publikováno v: Dairy, Vol 5, Iss 3, Pp 555-575 (2024)

This study aimed to evaluate the fatty acid (FA) profile in milk from commercial farms with varying pasture levels in the diet during spring and fall, and to investigate the physical and chemical properties of butter to assess the impact of FAs on te

Externí odkaz: https://doaj.org/article/bf24ea1a2a4c42d7bdaf8652cf80f85c

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Effect of ultra‐high pressure homogenization combined with β‐cyclodextrin in the development of a cholesterol‐reduced whole milk

Autor: Santiago Jorcin, Patricia Lema, Alejandra Medrano, Tomás López-Pedemonte, Laura Olazabal, Daniela Escobar Gianni

Publikováno v: Journal of Food Processing and Preservation. 44

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9c4dae0253b45de7e36f241cb69aa333
https://doi.org/10.1111/jfpp.14845

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Application of high hydrostatic pressure for the reduction of STEC on raw ground beef patties and its impact on physicochemical properties: pH and color

Autor: Mikaela Rajchman, Inés Martínez Bernié, Paula Mussio, Santiago Jorcin, Tomás López-Pedemonte

Publikováno v: Repositorio digital del LATU
Laboratorio Tecnológico del Uruguay
instacron:Laboratorio Tecnológico del Uruguay

This study on raw ground beef patties evaluated: resistance of STEC strains inoculated at 6 log CFU/g (O157:H7, O26, O45, O103, O111, O121, and O145) subjected to 350, 450 and 600 MPa, for 5 min at 10 °C; effectiveness of pressure for initial loads

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::edaeca8f2e082ba4198d2cccbe70b460
https://doi.org/10.1016/j.lwt.2021.112126

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Elaboration of goat cheese with increased content of conjugated linoleic acid and transvaccenic acid: Fat, sensory and textural profile

Autor: Tomás López, Santiago Jorcin, Adriana Gámbaro, Cecilia Cajarville, A. Britos, Tatiana Carreras, Silvana Carro, Cecilia Dauber, Ignacio Vieitez

Publikováno v: Small Ruminant Research. 199:106379

Goat`s milk and its dairy products have been commonly related to important nutritional and health benefits. In fact, fat fraction is one of the most important components of goat’s milk regarding its value, as lipids are involved in cheese yield, fi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3bb6a815e8a54232596bddda5a3a9527
https://doi.org/10.1016/j.smallrumres.2021.106379

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Influencia de la aplicación de ultra alta presión de homogeneización (UAPH) y de la [Ca++] en la estabilidad de la leche de arroz

Autor: Tomás López, Buenaventura Guamis, Santiago Jorcin

Publikováno v: Innotec, Vol 0, Iss 7, Pp 16-20 (2013)

Se analizaron bebidas de arroz sometidas a diferentes tratamientos termicos y a UAPH. Se midio su tamano de particula y se correlaciono con medidas de estabilidad; se observo que las muestras procesadas por UAPH tienen una estabilidad significativame

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f05f1b7544f2088c347efb662b7213a
http://ojs.latu.org.uy/index.php/INNOTEC/article/view/185

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Akademický článek

Influencia de la aplicación de ultra alta presión de homogeneización (UAPH) y de la [Ca++] en la estabilidad de la leche de arroz

Autor: Santiago Jorcín, Buenaventura Guamis, Tomás López

Publikováno v: Innotec, Vol 0, Iss 7, Pp 16-20 (2013)

Se analizaron bebidas de arroz sometidas a diferentes tratamientos térmicos y a UAPH. Se midió su tamaño de partícula y se correlacionó con medidas de estabilidad; se observó que las muestras procesadas por UAPH tienen una estabilidad significa

Externí odkaz: https://doaj.org/article/cc4c3337f5a7480d8dd8179522d0395f

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