Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Sergio Anibal Rizzo"'
Autor:
Sergio Anibal Rizzo, Andrea Biolatto, Luciana Rossetti, Enrique A. Frusso, F. Carduza, Adriana Maria Descalzo, Carolina Daiana Pérez
Publikováno v:
Postharvest Biology and Technology. 179:111591
The main goal of the present work was to determine the oxidative stability of Stuart pecans stored at different temperatures throughout 300 days (approximately 10 months post-harvest). In-shell pecans were stored at 2 °C and 20 °C at 65 % relative
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::728c1445cf1867559f16eb0c2fa22ec3
https://doi.org/10.1016/j.postharvbio.2021.111591
https://doi.org/10.1016/j.postharvbio.2021.111591
Autor:
Sergio Anibal Rizzo, Mariana Nanni, Luciana Rossetti, G. Díaz, J. Pega, Carolina Daiana Pérez, Adriana Maria Descalzo
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
In this study, we evaluated whether quantitative PCR (qPCR) and reverse transcription-qPCR (RT-qPCR) results could be affected by extracellular (free) DNA or RNA, respectively, obtained either from isolated bacteria or from fermented dairy foods manu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9000a4f8d769a20c6f74d0cccea32ec7
https://doi.org/10.1016/j.lwt.2017.03.010
https://doi.org/10.1016/j.lwt.2017.03.010
Autor:
Luciana Rossetti, Mariana Nanni, Carolina Daiana Pérez, Sergio Anibal Rizzo, J. Pega, G. Díaz, Adriana Maria Descalzo, Sandra M. Ruzal
Publikováno v:
International Journal of Food Microbiology. 232:117-125
The quality of functional food products designed for the prevention of degenerative diseases can be affected by the incorporation of bioactive compounds. In many types of cheese, the performance of starter microorganisms is critical for optimal elabo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b4e0a22900e69474d67c1b43a7f28515
https://doi.org/10.1016/j.ijfoodmicro.2016.06.003
https://doi.org/10.1016/j.ijfoodmicro.2016.06.003
Autor:
Carolina Daiana Pérez, Dominique Pallet, Christian Mestres, Claudie Dhuique-Mayer, Adriana Maria Descalzo, Marc Lebrun, Sergio Anibal Rizzo, Luciana Rossetti, Adrien Servent, Renaud Boulanger
Publikováno v:
Journal of Food Science and Technology
This work describes the formulation of a functional yogurt-like product based on fermented maize with added phytosterols and its oxidative stability during cold storage. The technological challenge was to stabilize 3.5% esterified phytosterols (betwe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::14f3ac8ac4ea9dc35edc7e8cca0cdcaa
http://link.springer.com/10.1007/s13197-018-3102-5
http://link.springer.com/10.1007/s13197-018-3102-5
Autor:
Maria Florencia Basanta, Natalia Szerman, Carolina Daiana Pérez, Sergio Ramon Vaudagna, Lia Noemi Gerschenson, Adriana Maria Descalzo, Ana M. Rojas, Sergio Anibal Rizzo
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Fiber microparticles (MPCs) separately obtained from peel and pulp of Japanese plum residues contained co-extracted β-carotene, lutein, and α- and γ-tocopherols, as well as polyphenols (cyanidins, quercetin derivatives, pentameric proanthocyanidin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::54df2603857aaa81a9d9de0eff915c4f
https://www.sciencedirect.com/science/article/pii/S0963996917308657
https://www.sciencedirect.com/science/article/pii/S0963996917308657
High methoxyl pectin–methyl cellulose films with antioxidant activity at a functional food interface
Autor:
Ana M. Rojas, Lia Noemi Gerschenson, Sergio Anibal Rizzo, Maria Dolores De'nobili, Adriana Maria Descalzo, Carolina Daiana Pérez
Publikováno v:
Journal of Food Engineering. 116:162-169
The effect of using increasing proportions of methylcellulose (MC) for the development of glycerol plasticized films based on high methoxyl pectin (HMP) (30:70, 50:50 and 70:30 w/w HMP:MC) and carrying L-(+)-ascorbic acid (AA) was studied with the pu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8dc5668f0356b471278ee453ce1cb4a7
https://doi.org/10.1016/j.jfoodeng.2012.11.004
https://doi.org/10.1016/j.jfoodeng.2012.11.004
Publikováno v:
Foods, Vol 11, Iss 6, p 884 (2022)
The aim of this work was to study the effect of finishing diets including distiller grains (DG) on color and oxidative stability of beef after being exposed to aerobic retail display conditions, with or without previous aging. For this purpose, beef
Externí odkaz:
https://doaj.org/article/49e2c08c4a7a4614b1483dcc9a3be84b