Results 41 to 50 of about 313,928 (148)

Reemplazo de la estabilización tartárica por frío en las bodegas: El uso de carboximetil celulosa, poliaspartato de potasio y resinas intercambiadoras de iones

BIO Web of Conferences, 2019
El tratamiento de los vinos antes del embotellado para evitar la precipitación de las sales del ácido tartárico es un paso importante y común durante la producción del vino.
Martínez-Pérez P., Ortín A.B. Bautista, Durand V., Gómez-Plaza E.   +3 more
doaj   +1 more source

Extra virgin olive oil from Somontano: Evaluation of physico-chemical changes after domestic frying of frozen prefried potatoes

Grasas y Aceites, 2008
The behavior of Somontano extra virgin olive oil (obtained from Empeltre and Arbequina olive varieties) in the domestic deep frying of prefried frozen potatoes was studied by submitting the olive oil to successive frying cycles.
A. C. Sánchez-Gimeno, M. Benito, A. Vercet, R. Oria   +3 more
doaj   +1 more source

Penetración de Vibrio mimicus a través de la cáscara del huevo de tortuga lora (Lepidochelys olivacea)

Agronomía Mesoamericana, 2007
Penetración de Vibrio mimicus a través de la cáscara del huevo de tortuga lora (Lepidochelys olivacea). El objetivo de esta investigación consistió en determinar la capacidad de penetración del Vibrio mimicus a través de la cáscara del huevo.
Mónica Pereira Zamora, Francisco Hernández Chavarría, Eric Wong González   +2 more
doaj   +1 more source

Composición nutricional y estabilidad oxidativa de harinas y sopas de quinua [PDF]

, 2013
La quinua (Chenopodium quinua Willd) es un pseudocereal de gran valor histórico-cultural y nutricional que formó parte de la alimentación básica de los antiguos pueblos de Sudamérica.
Calandri, Edgardo Luis, Cervilla, Natalia Soledad, Guzman, Carlos Alberto, Mufari, Jesica Romina   +3 more
core  

Oxidative stability of walnut (Juglans regia L.) and chia (Salvia hispanica L.) oils microencapsulated by spray drying [PDF]

, 2014
his work was primarily aimed to evaluate the use of maltodextrin in combination with hydroxypropyl methylcellulose as wall materials for microencapsulation of both walnut and chia oils by spray drying.
Bodoira, Romina Mariana, Curti, María Isabel, Llabot, Juan Manuel, Martinez, Marcela Lilian, Penci, Maria Cecilia, Ribotta, Pablo Daniel, Roccia Ruffinengo, Paola   +6 more
core   +1 more source

Changes in the Antioxidant Properties of Quince Fruit (Cydonia oblonga Miller) during Jam Production at Industrial Scale

Journal of Food Quality, 2018
The content of phenolic compounds and their relationship with the antioxidant capacity of quince fruit were evaluated before and after jam processing at industrial scale. Waste samples from industrial processing were also analyzed.
María V. Baroni, Joaquín Gastaminza, Natalia S. Podio, Mariana S. Lingua, Daniel A. Wunderlin, Jose L. Rovasio, Roberto Dotti, Juan Carlos Rosso, Silvina Ghione, Pablo D. Ribotta   +9 more
doaj   +1 more source

Effects of whey protein concentrate on shelf life of cookies using corn and sunflower oils [PDF]

, 2014
The objective of this work was to study the effect of whey protein concentrate (WPC) on shelf life of cookies using corn and sunflower oils as fat source. Wheat flour was partially replaced by WPC with levels of 5, 7.5, 10 and 15 %. A User Defined Design
Erben, Melina, Osella, Carlos Alberto, Sanchez, Hugo Diego   +2 more
core   +1 more source

Understanding the role of GRE3 in the erythritol biosynthesis pathway in Saccharomyces uvarum and its implication in osmoregulation and redox homeostasis

Microbial Biotechnology, 2023
Erythritol is produced in yeasts via the reduction of erythrose into erythritol by erythrose reductases (ERs). However, the genes codifying for the ERs involved in this reaction have not been described in any Saccharomyces species yet. In our laboratory,
Sonia Albillos‐Arenal, Romain Minebois, Amparo Querol, Eladio Barrio   +3 more
doaj   +1 more source

Perfil de ácidos grasos en aceite de Chenopodiun quinoa Willd del Noroeste Argentino [PDF]

, 2016
La quinoa es un grano andino de reconocido valor nutricional.Posee cantidades destacables de lípidos y ha sido considerada una semilla potencial para la extracción de aceite comestible.
Calandri, Edgardo Luis, Cervilla, Natalia Soledad, Guzman, Carlos Alberto, Miranda Villa, Patricia Paola, Mufari, Jesica Romina   +4 more
core  

Occurrence of Lactobacillus spp. and Bacillus licheniformis in margarine with yoghurt.

Grasas y Aceites, 1998
The microbiological analysis of thirty samples of commercially produced margarine with incorporated yoghurt was carried out. After the initial control, the other tests were runned after 26, 56, 88,116 and 157 days of refrigerated storage.
Elisa González, R. Jordano, Mª C. López, Mª G. Córdoba, L. M. Medina   +4 more
doaj   +1 more source