Výsledky vyhledávání - "Silvina Mabel Guidi"

Akademický článek

Assessment of the Efficiency of Technological Processes to Modify Whey Protein Antigenicity

Autor: Vanina Andrea Ambrosi, Silvina Mabel Guidi, Debora Marina Primrose, Claudia Beatriz Gonzalez, Gustavo Alberto Polenta

Publikováno v: Foods, Vol 12, Iss 18, p 3361 (2023)

Whey is a by-product that represents a cheap source of protein with a high nutritional value, often used to improve food quality. When used as a raw material to produce hypoallergenic infant formulas (HIF), a processing step able to decrease the alle

Externí odkaz: https://doaj.org/article/cbf3ab58536c4c81b351cdbf239c8441

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Comparison of different analytical methods to evaluate the heat shock protein (HSP) response in fruits. Application to tomatoes subjected to stress treatments

Autor: Vanina Ambrosi, Gustavo Alberto Polenta, Gabriela Inés Denoya, Silvina Mabel Guidi

Publikováno v: Current Research in Food Science (Available online 10 October 2020)
INTA Digital (INTA)
Instituto Nacional de Tecnología Agropecuaria
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Current Research in Food Science
Current Research in Food Science, Vol 3, Iss, Pp 329-338 (2020)

Heat shock proteins (HSP) are synthesized in living tissues exposed to transient increase in temperature and play a central role in the protective response against heat and other stresses. In fruits, this response to heat treatment provides resistanc

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::97c83103a6dbe2bda4ca988fc3ec8de2
https://www.sciencedirect.com/science/article/pii/S2665927120300332

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Evaluation of Biochemical and Quality Attributes to Monitor the Application of Heat and Cold Treatments in Tomato Fruit (Lycopersicon Esculentum Mill.)

Autor: Silvina Mabel Guidi, Gustavo Alberto Polenta, Claudio Olaf Budde, Dharini Sivakumar, Mariana Nanni

Publikováno v: Journal of Food Quality. 38:153-163

The study was accomplished to optimize the application of stress treatment to prevent chilling injury (CI) in tomatoes. Four treatments were evaluated: control, heat shock applied for 24 (HS24) and 48 h (HS48), and cold shock applied for 24 h (CS24).

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::10184578e94971fd91a290f11c26ff97
https://doi.org/10.1111/jfq.12139

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Effect of salt addition on sous vide cooked whole beef muscles from Argentina

Autor: Silvina Mabel Guidi, Sergio Ramon Vaudagna, Claudia Beatriz Gonzalez, Guillermo Sanchez, D.J. Carp, Adriana Alejandra Pazos

Publikováno v: Meat Science. 79:470-482

Sodium chloride (NaCl, 0–1.4%) and sodium tripolyphosphate (STPP, 0–0.5%) were added to Semitendinosus muscles and submitted to sous vide cooking at different temperatures (55–75 °C). The effects of these three factors on pH, cooking loss, ins

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::619609daf9147fc9311a439f04e01a36
https://doi.org/10.1016/j.meatsci.2007.11.001

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TENDERNESS IMPROVEMENT OF BOVINE BICEPS FEMORIS MUSCLE BY CALCIUM CHLORIDE INJECTION

Autor: V.A. Salitto, Claudia Beatriz Gonzalez, A. Bolondi, F. Carduza, Adriana Alejandra Pazos, Silvina Mabel Guidi, Jorge A. Lasta

Publikováno v: Journal of Muscle Foods. 13:171-187

Injection of 0.25 M calcium chloride solution in less tender muscles, such as Biceps femoris, from relatively old animals produced tenderness increase in a shorter aging time (2 days). Protein degradation obtained after submitting muscle samples to t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::20b9baef808b7071fa95a5d70d37e067
https://doi.org/10.1111/j.1745-4573.2002.tb00329.x

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