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Memoria del Instituto de Tecnología de Alimentos - 2019.

, 2020
El Instituto Tecnología de Alimentos (ITA) realiza investigación aplicada y desarrollos tecnológicos innovativos para promover la calidad integral de los alimentos, constituyendo un ámbito de excelencia y referencia en la temática.
INTA. Instituto de Tecnología de Alimentos
core   +1 more source

Seguridad y eficacia del cigarrillo electrónico para dejar de fumar [PDF]

Revista Argentina de Salud Pública, 2018
Los cigarrillos electrónicos se promocionan como alternativa para dejar de fumar o reducir el consumo de tabaco. Esta revisión sistemática evaluó su seguridad y eficacia.
Emilce ,Vicentin , Pablo, Copertari , Virgilio ,Petrungaro , Norberto , Barabini , Jimena, Bugna Hortoneda , Jimena, Bugna Hortoneda   +5 more
doaj  

The relevance of dipeptides and tripeptides in the bioactivity and taste of dry-cured ham

Food Production, Processing and Nutrition, 2019
Dry-cured ham has been described as a good source of bioactive peptides and taste-active compounds. Some of them are dipeptides and tripeptides that are released in a large amount from different muscle proteins due to the action of exopeptidases during ...
Marta Gallego, Leticia Mora, Fidel Toldrá   +2 more
doaj   +1 more source

Providing Stability to High Internal Phase Emulsion Gels Using Brewery Industry By-Products as Stabilizers

Gels, 2021
The modern brewing industry generates high amounts of solid wastes containing biopolymers—proteins and polysaccharides—with interesting technological and functional properties. The novelty of this study was to use raw by-product from the brewing industry
Adrián López-García, Gemma Moraga, Isabel Hernando, Amparo Quiles   +3 more
doaj   +1 more source

Selección de una levadura para la producción de biomasa: crecimiento en suero de queso

Agronomía Mesoamericana, 2005
Selección de una levadura para la producción de biomasa: crecimiento en suero de queso. El presente proyecto se realizó con el objetivo de recomendar una especie de levadura para la producción de biomasa, utilizando como sustrato el suero de leche del ...
Wendy Zumbado Rivera, Patricia Esquivel Rodríguez, Eric Wong González   +2 more
doaj   +1 more source

Composition and functionalities of peanut protein concentrates using ethanol as a defatted solvent and a precipitating agent

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Defatted solids (DSs) from vegetable oil extraction represent valuable feedstocks for producing protein concentrates with tailored functional properties. In the present study, using peanut protein concentrates obtained from press cakes defatted with ethanol (DSEt) or hexane (DSHx), we aimed to evaluate ethanol as a green solvent for
Paloma Jamily Cristina Magalhães, Luiza Cardoso Stumm, Paola de Cássia Franco Visioli, Keila Kazue Aracava, Rafaela Torrezan Privatti, Maria Carolina Capellini, Silvana Marina Piccoli Pugine, Daniel Gonçalves, Christianne Elisabete da Costa Rodrigues   +8 more
wiley   +1 more source

Development of Chocolates with Improved Lipid Profile by Replacing Cocoa Butter with an Oleogel

Gels, 2021
The reformulation of chocolates seeks to find innovative alternatives to cocoa butter (CB) that are more economical and adhere to nutritional recommendations to replace saturated fats with unsaturated ones. In this research, chocolates were elaborated by
María Dolores Alvarez, Susana Cofrades, María Espert, Teresa Sanz, Ana Salvador   +4 more
doaj   +1 more source

Evolution of free amino acids and volatile compounds in dry‐cured fermented 'salchichón' sausages superficially inoculated with different molds

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Surface molds contribute to flavor development in dry‐cured fermented sausages through their effects on proteolysis, amino acid catabolism, and volatile compound formation. This study evaluated the influence of Aspergillus oryzae, Penicillium camemberti, Penicillium roqueforti and Penicillium nalgiovense on the evolution of free ...
José María Martín‐Miguélez, Alberto González‐Mohino, Jorge Ruiz‐Carrascal, Lary Souza Olegario, Josué Delgado   +4 more
wiley   +1 more source

Microbiota–Gut–Brain Axis: An Integrative Overview of Communication Pathways

Advanced Gut & Microbiome Research
The microbiota–gut–brain axis (MGBA) is a dynamic bidirectional communication network that integrates microbial, neural, endocrine, and immune signals to regulate host physiology and behavior.
Marcel Martínez-Porchas, Diana Medina-Félix, Cinthia Alejandra Olivas Bernal, Jesús Olivier Guirado-Flores, Francisco Vargas-Albores, Marcos Porchas-Quijada, Estefanía Garibay-Valdez   +6 more
doaj   +1 more source

Thermorheological Characterization of Healthier Reduced-Fat Cocoa Butter Formulated by Substitution with a Hydroxypropyl Methylcellulose (HPMC)-Based Oleogel

Foods, 2021
Cocoa butter (CB) is a main ingredient in pastry due to the unique functional properties of its fat, which is high in saturated fatty acids (SFAs). However, excessive consumption of SFAs is associated with the occurrence of several chronic diseases. This
María Dolores Alvarez, Susana Cofrades, María Espert, Ana Salvador, Teresa Sanz   +4 more
doaj   +1 more source