Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Vanesa Ludemann"'
Autor:
Romina Soledad Canel, Sofìa Guerrissi, Mariana Sanchez, Gabriela Mónaco, Federico Laich, Jorge Ricardo Wagner, Viviana Renaud, Vanesa Ludemann
Publikováno v:
Food Technology and Biotechnology, Vol 57, Iss 1, Pp 87-96 (2019)
The preservation of mould-ripened salami was investigated during 48 days at 19-20 °C under different packaging conditions: (i) high barrier film filled with air, 100 % N2 or under vacuum, (ii) biaxially oriented polypropylene film, (iii) microperfor
Externí odkaz:
https://doaj.org/article/b8b8234766f6460bbe65abd714492762
Autor:
Macarena R. Sanchez-Díaz, María S. Lazarte, Alfonsina Moavro, Mercedes A. Peltzer, Vanesa Ludemann
Publikováno v:
Journal of Polymers and the Environment. 31:2347-2363
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7a68f15fcd45aedf17abaccfe0c2398a
https://doi.org/10.1007/s10924-023-02766-5
https://doi.org/10.1007/s10924-023-02766-5
Autor:
Macarena Sanchez-Díaz, Alfonsina Moavro, Lucrecia Delfederico, Vanesa Ludemann, Fernando Pino
Publikováno v:
Food Science and Technology International. 28:502-513
Sensory analysis for stuffed cheese with Penicillium nalgiovense superficial growth using a descriptive analysis was performed. Cheeses were manufactured in a pilot plant. Penicillium nalgiovense was superficially inoculated and the cheeses were ripe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b1a8cff3d65d22419873d9899ac7a4af
https://doi.org/10.1177/10820132211023673
https://doi.org/10.1177/10820132211023673
Autor:
Alfonsina, Moavro, Fernando, Pino, Macarena, Sanchez-Díaz, Lucrecia, Delfederico, Vanesa, Ludemann
Publikováno v:
Food science and technology international = Ciencia y tecnologia de los alimentos internacional. 28(6)
Sensory analysis for stuffed cheese with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::21ec0714a446378227369c10cfa9fcf7
https://pubmed.ncbi.nlm.nih.gov/34151621
https://pubmed.ncbi.nlm.nih.gov/34151621
Autor:
Vanesa Ludemann, Jorge R. Wagner, Sebastian Alberto Stenglein, Lucrecia Delfederico, Alfonsina Moavro
Publikováno v:
LWT. 110:255-261
Penicillium nalgiovense is not used intentionally by the dairy industry although it is a well-known species for meat products. The aim of this study was to select P. nalgiovense strains characterized in their genetic diversity, based on their ability
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d4a6a451372eb85d891c346e240a6204
https://doi.org/10.1016/j.lwt.2019.04.074
https://doi.org/10.1016/j.lwt.2019.04.074
Autor:
Mariana Vanesa Greco, Alejandro Guillermo Pardo, Vanesa Ludemann, Pablo Eduardo Martino, Graciela Noemí Pose
Publikováno v:
The Scientific World Journal, Vol 2012 (2012)
Mycotoxins are secondary metabolites produced by filamentous fungi that cause a toxic response when ingested by animals or man. Demand of natural fur, such as those from rabbit and chinchilla, produced under controlled conditions, has increased world
Externí odkaz:
https://doaj.org/article/922155e604004b37b85617582c511338
Autor:
Mariela Zampatti, Vanesa Ludemann, Lucrecia Delfederico, María Laura Castells, Macarena Sanchez-Díaz, Alfonsina Moavro, Jorge R. Wagner
Publikováno v:
International Dairy Journal. 110:104813
The impact of microperforated polyethylene film packaging on the ripening process of a stuffed cheese with superficial fungal growth was evaluated. Cheeses were manufactured in a pilot plant using synthetic casings. Penicillium nalgiovense was superf
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1ba3f1874f4b5584dcb5bca0d3b6d29c
https://doi.org/10.1016/j.idairyj.2020.104813
https://doi.org/10.1016/j.idairyj.2020.104813
Publikováno v:
International Journal of Food Microbiology. 309:108312
The characteristics and quality of home-made dry cured sausages can be recognized and associated with the region of origin. The characteristics of this type of sausages result from the superficial mycobiota that spontaneously colonizes the products.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::342ab7e4eebcce5fe161889dd8d433bb
https://doi.org/10.1016/j.ijfoodmicro.2019.108312
https://doi.org/10.1016/j.ijfoodmicro.2019.108312
Publikováno v:
CIC Digital (CICBA)
Comisión de Investigaciones Científicas de la Provincia de Buenos Aires
instacron:CICBA
Comisión de Investigaciones Científicas de la Provincia de Buenos Aires
instacron:CICBA
Some producers of dry fermented sausages use fungal starter cultures with the aim to achieve a desirable surface appearance and avoid the growth of mycotoxigenic fungi. These commercial cultures are mainly composed of Penicillium nalgiovense biotype
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0a9e5f5b2dada33d499576d3017f60e3
https://doi.org/10.1016/j.ijfoodmicro.2013.03.022
https://doi.org/10.1016/j.ijfoodmicro.2013.03.022
Publikováno v:
Applied Biochemistry and Microbiology. 49:41-45
The aim of this work was to isolate and identify filamentous fungi from several sources to study the dietary fiber and β-glucan content. The fungal hydration properties such as water absorption and water holding capacities were also evaluated. Total
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cd6aa403ad4eb9ce109054df4406be3d
https://doi.org/10.1134/s0003683813010080
https://doi.org/10.1134/s0003683813010080