Results 61 to 70 of about 8,010 (140)
Nutritional quality of beef patties with added flaxseed and tomato paste
CyTA - Journal of Food, 2018 The aim of this work was to evaluate the physicochemical, sensory and nutritional properties of beef patties with added combinations of flaxseed (FS) and tomato paste (TP). Treatments were as follows: control = 0%FS + 0%TP; T1 = 0%FS + 20%TP; T2 = 5%FS +
Martín Valenzuela-Melendres +4 more
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Optimización de la Deshidratación Osmótica con Pulso de Vacío de Láminas de Sardinas
Revista Científica, 2009 El objetivo principal de este estudio fue optimizar la transferencia de masa ocurrida durante la deshidratación osmótica con pulso de vacío de láminas de sardina mediante los métodos gráfico y función deseada.
Genara Reyes M. +3 more
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Comparación de Modelos Sigmoidales Aplicados al Crecimiento de Lactococcus Lactis Subsp. Lactis.
Revista Científica, 2009 La microbiología predictiva es una herramienta útil para describir y predecir el crecimiento bacteriano en los alimentos. Para comparar la aplicación de diferentes modelos sigmoidales aplicados al crecimiento de Lactococcus lactis subsp.
Gustavo Castro +5 more
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Scientific ReportsMethylglyoxal (MGO) is a highly reactive and toxic compound whereas 1-acetyl-β-carbolines (ACE-βCs) are bioactive alkaloids. These compounds were studied in cultures of bacteria from foods and human gut microbiota. Two ACE-βCs were identified as 1-acetyl-
Tomás Herraiz +4 more
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Agrociencia UruguayAgro-climatic conditions in Uruguay push producers to harvest the olives at an early stage to obtain extra-virgin olive oil (EVOO). As a consequence, the harvested olives present low maturity indices, forming “difficult” pastes which lead to significant ...
Bruno Irigaray +9 more
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Novel application of silica materials to reduce phenolic content of red wines
Applied Food ResearchPhenolic compounds are responsible for the most critical attributes of red wine quality. Structural changes at the molecular level influence the ability of phenolics to contribute to the colour, astringency, and bitterness of the wines.
Alessandro Manzoni +6 more
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Technological use of green banana flour with shell (Musa AAB) as a fat susbtitute for meat models
Innotec, 2014 Green banana flour with shell was evaluated as fat substitute for meat products. Unripe plantains were dried in a hot air dryer (70 °C) and milled by a hammer mill to obtain two flours with different mesh sizes (HF, HG).
Yorleny Araya-Quesada +3 more
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Influencia del pH en la estabilidad de emulsiones elaboradas con proteínas de salvado de arroz
Innotec, 2011 Si bien las proteínas de origen animal en muchas instancias pueden tener mejores características funcionales que las proteínas de origen vegetal, el incremento de su costo puede favorecer al uso expansivo de las fitoproteínas como reemplazo.
Laura Maldonado +5 more
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