Zobrazeno 1 - 10 of 43 pro vyhledávání: '"Sergio Ramon Vaudagna"'
1
Application of non-thermal technologies as a stress factor to increase the content of health-promoting compounds of minimally processed fruits and vegetables
Autor: Gabriela Inés Denoya, Gustavo Alberto Polenta, Sergio Ramon Vaudagna, Analía Colletti
Publikováno v: Current Opinion in Food Science. 42:224-236
Fruits and vegetables (F&V) are an acknowledged source of health-promoting compounds able to reduce incidence of chronic diseases in regular consumers. Minimally processed F&V are convenience products having a limited shelf-life because of the effect
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::864b66b1cdf0674d584af674b463e6d3
https://doi.org/10.1016/j.cofs.2021.06.008
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3
Effects of High Hydrostatic Pressure and Beef Patty Formulations on the Inactivation of Native Strains of Shiga Toxin-Producing Escherichia coli O157:H7
Autor: Amparo Eccoña Sota, Natalia Szerman, Anabel Rodriguez, Mariana Cap, Sergio Ramon Vaudagna, Francisco Speroni
Publikováno v: Food and Bioprocess Technology. 14:1194-1198
This study aimed to evaluate the effects of beef patty formulations and pressure levels on the inactivation of spoilage microbiota and native Shiga toxin-producing Escherichia coli (STEC) O157:H7. Beef patties were made with different salt and fat co
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ad25c7023e8a46061a6d978b8fbc1b99
https://doi.org/10.1007/s11947-021-02648-5
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5
Response surface methodology study on the effects of sodium chloride and sodium tripolyphosphate concentrations, pressure level and holding time on beef patties properties
Autor: Romina Ferrari, Ana Maria Sancho, Sergio Ramon Vaudagna, Natalia Szerman
Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
A Box-Behnken design was applied to evaluate the effects of sodium chloride (NaCl, 0–2%) and sodium tripolyphosphate (STPP, 0–0.5%) concentrations, pressure level (100–300 MPa) and holding time (1–5min) on technological parameters, physicoche
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::17a159a3c5fa796f1ebcdf54e522d7ae
https://doi.org/10.1016/j.lwt.2019.04.001
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6
Evaluation of PMA-qPCR methodology to detect and quantify viable Shiga toxin-producing Escherichia coli in beef burgers
Autor: Leonardo Cristian Favre, Sergio Ramon Vaudagna, María José Dus Santos, María De Los Ángeles Rey, Marina Valeria Mozgovoj, Anabel Rodriguez Racca, Mariana Cap
Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Propidium monoazide (PMA) is a selective nucleic acid intercalating dye that can be combined with real-time PCR (qPCR) in order to evaluate cell viability in food samples. The aim of the present work was to evaluate PMA-qPCR to detect and quantify vi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8be1e229d0e7f080ead4686cfdcb6c49
Wiley Online Library
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7
Identification of the gamma irradiation dose applied to ground beef that reduces Shiga toxin producing Escherichia coli but has no impact on consumer acceptance
Autor: Mariana Cap, C. Horak, C. Cingolani, Adriana Sucari, Marcelo Signorini, Marina Valeria Mozgovoj, J. Gentiluomo, C. Lires, F. Principe, Gerardo Anibal Leotta, Sergio Ramon Vaudagna, T. Soteras
Publikováno v: Meat science. 174
The aims of the present study were: a) to estimate the minimal dose of gamma irradiation required to reduce 5 log CFU/g of native O157 and non-O157 Shiga toxin-producing Escherichia coli population in ground beef samples inoculated with high inoculum
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a9fbd2ca25be3a8aa93c044113ce985f
https://pubmed.ncbi.nlm.nih.gov/33370673
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8
Combination of organic acids and low-dose gamma irradiation as antimicrobial treatment to inactivate shiga toxin-producing escherichia coli inoculated in beef trimmings: Lack of benefits in relation to single treatments
Autor: Gabriela Maria Grigioni, Carla Lires, Adriana Maria Descalzo, Celeste Cingolani, Jimena Gentiluomo, Adriana Sucari, Marcelo Signorini, Gerardo Anibal Leotta, Sergio Ramon Vaudagna, Mariana Cap, Celina Horak, Marina Valeria Mozgovoj, Trinidad Soteras
Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Plos One March 27 (2020)
INTA Digital (INTA)
Instituto Nacional de Tecnología Agropecuaria
instacron:INTA
PLoS ONE
PLoS ONE, Vol 15, Iss 3, p e0230812 (2020)
The aim of this study was to assess the efficacy of lactic acid (LA), caprylic acid (CA), high-(HDI) and low- (LDI) dose gamma irradiation and LDI combined with LA or CA on the inactivation of a pool of Shiga toxin-producing Escherichia coli (STEC) s
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::727117cea59e9a9c45764a2b264a2fa3
https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0230812
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9
Effect of High-Pressure Processing on Quality and Microbiological Properties of a Fermented Beverage Manufactured from Sweet Whey Throughout Refrigerated Storage
Autor: María Laura Castells, Germán F. Aranibar, S. Sarquis, J. Pega, Sergio Ramon Vaudagna, Mariana Nanni, Gabriela Inés Denoya
Publikováno v: Food and Bioprocess Technology. 11:1101-1110
The production of fermented beverages is a promising way to valorize by-products of dairy manufacturing. However, the shelf-life of these products is often limited by the post-acidification process that occurs during storage. In this work, we manufac
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::683f6c1fb48ec3313a28ff9056ccd9c2
https://doi.org/10.1007/s11947-018-2078-5
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10
Effect of the high-pressure assisted-infusion processing on nutritional and antioxidant properties of mango cubes
Autor: Stella M. Alzamora, Carolina Perdomo Lamilla, Marina Valeria Mozgovoj, Anabel Rodriguez, Sergio Ramon Vaudagna
Publikováno v: Innovative Food Science & Emerging Technologies. 71:102725
The aim of this work was to evaluate the effect of the high-pressure assisted-infusion processing on the nutritional and functional properties of mango cubes immersed in a solution of sorbitol and calcium lactate. Three factors were studied: sorbitol
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7276c83b41884964910fcfd6c97a430d
https://doi.org/10.1016/j.ifset.2021.102725
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