Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Yanina Lorena Pavón"'
Autor:
Yanina Lorena Pavón, María Florencia Perotti, María Laura Spotti, Jose Saturnino Molli, Claudia Inés Vénica
The incorporation of 1% (E1) and 2% (E2) of the carrot fibre powder obtained from carrot discards to yogurts was studied. The effect of the fibre addition on the physicochemical parameters, water-holding capacity (WHC), microbial counts, rheological,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3ff54e942fba0d4aef1d6beb007d3a82
Wiley Online Library
Wiley Online Library
Autor:
S. C. Costa, Sandra María Sol Lazzaroni, Sergio Darío Rozycki, Patricia Hilda Risso, Yanina Lorena Pavón, Valeria Boeris, Marina del Valle Soazo, Micaela Galante
Publikováno v:
International Journal of Dairy Technology. 70:533-541
The aim of this study was to produce and evaluate a soft cheese fortified with zinc and with cholesterol-reduced content. To meet this objective, a cream base was prepared, from which cholesterol was removed using b-cyclodextrin as extracting agent.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::102f65bfcb190f204bc1e96fad28f65c
https://doi.org/10.1111/1471-0307.12361
https://doi.org/10.1111/1471-0307.12361
Autor:
Jorge Alberto Reinheimer, Patricia Burns, Guillermo George, Yanina Lorena Pavón, Facundo Cuffia
Publikováno v:
Food science and technology international = Ciencia y tecnologia de los alimentos internacional. 25(7)
The aim of this study was to manufacture pasta filata cheeses added with two probiotic lactobacilli: Lactobacillus rhamnosus GG and Lactobacillus acidophilus LA5, either individually or combined, and to evaluate the effect of the storage temperature
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2397fc17420af8803924339293e7cd4f
https://pubmed.ncbi.nlm.nih.gov/31132882
https://pubmed.ncbi.nlm.nih.gov/31132882
Autor:
Silvina R. Drago, Yanina Lorena Pavón, Sebastián Sánchez, María Andrea Campos Soldini, Raúl E. Cian, David Roque Hernández
Publikováno v:
Journal of texture studies. 49(6)
The influence of two dietary treatments on quality properties, like textural parameters, sensory profile, and nutritional composition of Pacú fillets (Piaractus mesopotamicus) were studied. Pacú were fed diets based on plant-meals containing 13 g 1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::579758081817f6d2f830d950ce7e1eac
https://pubmed.ncbi.nlm.nih.gov/30267425
https://pubmed.ncbi.nlm.nih.gov/30267425
Autor:
Ariadna M. Tibaldo, Liliana G. Santiago, Silvana Alejandra Fioramonti, Yanina Lorena Pavón, Evelyn M. Stepanic
Publikováno v:
Food research international (Ottawa, Ont.). 119
Spray-dried flaxseed oil microcapsules were produced by designing O/W double-layer emulsions using a whey protein concentrate (WPC) and sodium alginate (SA). The influence of homogenization pressure (5–15 MPa), pH (4–7) and maltodextrin concentra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::430c10cc99c0d87d90c65e147a790c05
https://pubmed.ncbi.nlm.nih.gov/30884733
https://pubmed.ncbi.nlm.nih.gov/30884733
Publikováno v:
International Journal of Food Science & Technology. 49:2245-2251
Summary The effects of gelatin (G) and espina corona gum (ECG) on rheological, physical and sensory properties of cholesterol-reduced probiotic yoghurts were studied. The results showed that it was possible to efficiently remove the cholesterol (> 85
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3a71585fac21689b93632dc68b6f6190
https://doi.org/10.1111/ijfs.12538
https://doi.org/10.1111/ijfs.12538
Autor:
Yanina Lorena Pavón, Sergio Darío Rozycki, María Julia Spotti, Sandra María Sol Lazzaroni, Francisco Colombatti, Fabiano Freire Costa
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 68, Iss 394, Pp 32-38 (2013)
O colesterol da dieta, que está relacionado com a gordura, determina 20% da concentração de colesterol no plasma, o que provoca doenças cardíacas e cerebrovasculares. Essa percentagem promove a hipercolesterolemia. A gordura láctea é muito ric
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e4379f8d1a0b604ca5c2554bfa568639
https://doi.org/10.5935/2238-6416.20130040
https://doi.org/10.5935/2238-6416.20130040
Autor:
Ana Griselda Binetti, Guillermo Hugo Peralta, Jorge Alberto Reinheimer, Marcos J. Perezlindo, Elisa Carmen Ale, Yanina Lorena Pavón, N. Sabbag, Carina Viviana Bergamini, S. C. Costa
Publikováno v:
Food research international (Ottawa, Ont.). 90
Lactobacillus fermentum Lf2, an autochthonous strain isolated as a non starter culture in Cremoso cheese, produces high EPS levels (~ 1 g/L) in optimized conditions (SDM broth, pH 6.0, 30 °C, 72 h). Technological (texture profile and rheological ana
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::64fa55632b7211a8baf9108790766a6a
https://pubmed.ncbi.nlm.nih.gov/29195880
https://pubmed.ncbi.nlm.nih.gov/29195880
Autor:
Susana Juliano Kalil, Ailton Cesar Lemes, Sandra María Sol Lazzaroni, Sergio Darío Rozycki, Adriano Brandelli, Yanina Lorena Pavón
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
The growing demand for natural coagulants led to an increased necessity for rennet substitutes, promoting a search for new sources of proteases with coagulant properties. The aim of this study was to investigate the application of a bacterial enzyme
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cfe58341e2ddd85b9b6eb88a9c921689