Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Sonia Cecilia Sgroppo"'
Autor:
Carola Andrea Sosa, Liliana Edith Vergara, María Victoria Traffano-Schiffo, Sonia Cecilia Sgroppo
Publikováno v:
Tecnología y Ciencia, Iss 37, Pp 40-55 (2020)
The present study is about the development of a techno-functional confectionery (soft candy), based on native raw materials from the Chaqueña region. In order to analyze it shelf life, the sorption isotherms were determined at 4, 20 and 30 ° C. Sev
Externí odkaz:
https://doaj.org/article/9368f9b77b444f6c99812b69abdf42cd
Publikováno v:
Mundo Nano, Vol 12, Iss 23 (2019)
La nanotecnología tendría un increíble potencial de aplicación en el sector alimentario a lo largo de la cadena alimentaria priorizando los requerimientos del consumidor. Tiene la capacidadde proveer nuevas formas de control y estructurado de ali
Externí odkaz:
https://doaj.org/article/d47cfaf057074879afa986c5b2aa84ea
Publikováno v:
Food Science and Technology International. 29:50-61
Enzymatic browning is a major problem in minimally processed banana puree; it reduces consumer's acceptability and affects nutritional quality. The objective of this work was to evaluate the effects ultrasound (40 kHz/10 min), microwave (800 W/ 25 s)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d0a403f4f8998604614a3b38f8362554
https://doi.org/10.1177/10820132211058444
https://doi.org/10.1177/10820132211058444
Publikováno v:
Food and Bioprocess Technology. 13:1528-1543
The effects of UV-C treatment (5.8 kJ m−2) alone and combined with the addition of orange juice on the bioactive properties, microbiological, and sensory quality of fresh-cut strawberries for 12 days at 0 °C were studied. During storage, the conte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7062c0f205e5b4c2512b18d77fb5a768
https://doi.org/10.1007/s11947-020-02491-0
https://doi.org/10.1007/s11947-020-02491-0
Publikováno v:
Food Chemistry. 396:133738
Ultrasound assisted extraction (UAE) was evaluated as a green procedure for the recovery of phenolic compounds with antioxidant capacity from underutilized mango 'criollo' (peel, pulp and seed). Magnetic stirred was performed as conventional extracti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::13841850a3c795176b4096010657edbb
https://doi.org/10.1016/j.foodchem.2022.133738
https://doi.org/10.1016/j.foodchem.2022.133738
Publikováno v:
Characterization and Application of Nanomaterials. 5:1
The application of nanotechnology in the food industry enables prioritization of consumers’ needs. Nanotechnology has the ability to provide new forms of control on food structure; therefore, this technology has higher industrial value. This paper
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b505f55ffb64a7435629a54acedcc65
https://doi.org/10.24294/can.v5i2.1480
https://doi.org/10.24294/can.v5i2.1480
Autor:
Noemi Elisabet Zaritzky, Sonia Cecilia Sgroppo, Adriana Maria Arias Gorman, Gonzalo Adrian Ojeda
Publikováno v:
Journal of Food Processing and Preservation. 45
Fil: Ojeda, Gonzalo Adrian. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Laboratorio de Tecnologia Quimica; Argentina. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::79d0488b580d8c7c64773942fd77f98a
https://doi.org/10.1111/jfpp.15073
https://doi.org/10.1111/jfpp.15073
Autor:
María Victoria Traffano-Schiffo, Carola Andrea Sosa, Sonia Cecilia Sgroppo, Liliana Edith Vergara
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Tecnología y Ciencia, Iss 37, Pp 40-55 (2020)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Tecnología y Ciencia, Iss 37, Pp 40-55 (2020)
El presente estudio trata sobre el desarrollo de una confitura (caramelo) tecno-funcional, en base a materias primas autóctonas de la región Chaqueña. A fin de analizar su vida útil, se determinaron las isotermas de sorción a 4, 20 y 30 ºC. Se
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a0ad05a43bcb6819adfc5e4c9a37264b
https://rtyc.utn.edu.ar/index.php/rtyc/article/view/556
https://rtyc.utn.edu.ar/index.php/rtyc/article/view/556
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Mushroom (Agaricus bisporus) is a highly perishable product and can be easily damaged when immersion in antibrowning solutions is performed; therefore, fogging application represents a less aggressive technique.The objective of this work was to evalu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::47d9a41c319c02938d9420381f35e4ad
Wiley Online Library
Wiley Online Library
Publikováno v:
Recercat. Dipósit de la Recerca de Catalunya
instname
Repositorio Abierto de la UdL
Universitad de Lleida
instname
Repositorio Abierto de la UdL
Universitad de Lleida
Enzymatic browning is the main deleterious phenomenon affecting the quality of minimally processed mushrooms. Nano-encapsulation of antibrowning agents provides a new strategy to prevent discoloration in minimally processed commodities. In this study
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::65db44ef1d391900d4c96d25ad7b6590
https://doi.org/10.1016/j.postharvbio.2019.110934
https://doi.org/10.1016/j.postharvbio.2019.110934