A5058736945- Proteins in Food Systems
- Polysaccharides Composition and Applications
- Microencapsulation and Drying Processes
- Enzyme Production and Characterization
- Folate and B Vitamins Research
- Polysaccharides and Plant Cell Walls
- Phytochemicals and Antioxidant Activities
- Protein Interaction Studies and Fluorescence Analysis
- Hibiscus Plant Research Studies
- Enzyme Catalysis and Immobilization
- Biotechnology and Related Fields
- Pickering emulsions and particle stabilization
- Food Chemistry and Fat Analysis
- Nutrition and Health in Aging
- Agricultural and Food Sciences
- Nanocomposite Films for Food Packaging
- biodegradable polymer synthesis and properties
- Bioeconomy and Sustainability Development
- Surfactants and Colloidal Systems
- Postharvest Quality and Shelf Life Management
- Plant Genetic and Mutation Studies
- Nanoparticles: synthesis and applications
- Essential Oils and Antimicrobial Activity
- Microbial Metabolites in Food Biotechnology
- Agricultural and Food Production Studies
National University of the Chaco Austral
2015-2025
Consejo Nacional de Investigaciones Científicas y Técnicas
2019-2025
Fundación Ciencias Exactas y Naturales
2022
University of Buenos Aires
2022
Centro Científico Tecnológico - San Juan
2015-2019
Hibiscus sabdariffa L. calyces are a source of phenolic compounds which provide high antioxidant activity. The aim this work was to improve the stability roselle extracts by spray-drying using combinations maltodextrin (MD) and gum arabic (GA) as carrier agents, preserving compounds. MD:GA matrices resulted in very good option produce powders with excellent physical properties: low moisture content (<1.7g H2O/100 g d.m.) water activity (<0.26); glass transition temperature (42–48°C),...
Abstract Willow ( Salix spp.) seeds are able to tolerate desiccation, but differ from typical orthodox in that they lose viability a few days at room temperature, and the chloroplasts embryo tissues do not dedifferentiate during maturation drying, thus retaining chlorophyll maintaining intact their thylakoid membranes. In present study, we investigated damage generated willow storage under appropriate conditions exclude eventual generation of reactive oxygen species by photooxidation. To...
Abstract This work explores the use of ultrasound (US) as a means intensifying impregnation apple cubes with vitamin B 12 (cyanocobalamin). The effect different US power densities (90 and 200 WL −1 ) treatment times (5, 10, 15 min) was evaluated, on load, stability, physicochemical microstructural properties fruit matrix. enhanced producing high cyanocobalamin content products (0.12–0.19 mg vitamin/g db.). Vitamin losses in sonication medium due to application were not significant....
This work aimed to evaluate the impact of buffalo milk and nondairy ingredients on sensory properties acceptability custards intended for children. For this, a consumer study with 100 children aged 8 12 was performed. Three custard models were formulated using variable amounts corn starch, sucrose colourant/flavouring. Compositional, mechanical chromatic related characteristics overall liking scores. Obtained results allowed understanding consumers' preferences identifying drivers liking....
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Buffalo whey is the most important by-product of cheese industry. Whey proteins constitute exciting component from a technological and economic point view. They present attractive, functional properties and, similarly to bovine milk whey, they could also be used as an ingredient (dairy beverages, nutritional supplements) and/or food additives (emulsifier, foaming agent, encapsulant) in novel applications with high-added value, such nano or microencapsulation. However, buffalo has...
Whey proteins can form thin layers at the interface of non-miscible liquids like oil drops and water by emulsifying. The interfacial activity rheology films constitute a crucial aspect in assessing ingredients’ ability to stabilize emulsions. Although cow-origin whey protein concentrates (WPC) have been extensively used food industry, WPC from buffalo (BWPC) still needs be studied. In this context, objective work was explore viscoelastic properties BWPC oil-in-water (O/W) interfaces. for...
Buffalo whey is the most important byproduct of cheese industry. Whey proteins are fascinating from a technological and economic point view. In presence polysaccharides (PS), (PR) can form complexes in na-noscale. The study PS PR interactions constitutes key aspect building nanomaterials, particularly when use scarcely studied protein sources such as (Bubalus bubalis) intended. this sense, objective work was to formation biopolymeric structures by electrostatic buffalo (BWPC) Arabic gum...