A5006293235- Nanocomposite Films for Food Packaging
- Polysaccharides Composition and Applications
- Polysaccharides and Plant Cell Walls
- Food composition and properties
- Postharvest Quality and Shelf Life Management
- Meat and Animal Product Quality
- Microbial Metabolites in Food Biotechnology
- Microencapsulation and Drying Processes
- Phytochemicals and Antioxidant Activities
- biodegradable polymer synthesis and properties
- Botanical Research and Applications
- Cynara cardunculus studies
- Proteins in Food Systems
- Microbial Inactivation Methods
- Food Drying and Modeling
- Freezing and Crystallization Processes
- Electrospun Nanofibers in Biomedical Applications
- Probiotics and Fermented Foods
- Essential Oils and Antimicrobial Activity
- Advanced Chemical Sensor Technologies
- Plant Surface Properties and Treatments
- Natural Fiber Reinforced Composites
- Seaweed-derived Bioactive Compounds
- Food Quality and Safety Studies
- Avian ecology and behavior
Fundación Ciencias Exactas y Naturales
2016-2025
University of Buenos Aires
2016-2025
Consejo Nacional de Investigaciones Científicas y Técnicas
2016-2025
Institute of Astronomy and Space Physics
2019-2022
Centro Científico Tecnológico - San Juan
2009-2020
Comisión Interministerial de Ciencia y Tecnología
2012-2014
Universidad Argentina de la Empresa
2014
National University of Luján
1995
The enormous quantity of food wastes discarded annually forces a look into alternatives for this interesting feedstock.
The use of green solvents, citric acid (CA), and natural deep eutectic solvents (NADES) for the obtention pectin from wastes (pulp peel) Malus domestica was studied. NADES used comprised acid-glucose-water (N1) or lactic (N2). fractions rich in obtained after exposure to showed lower yield (≈4 g/100 g CA vs. ≈ 11 CA), equal degree methoxylation (53-71 mol/100 mol 73 greater content uronic (50-63 51 CA) than those isolated with CA, ones peel were most thermally stable. These pectins...
Corona treatment (CT), a surface widely used in the plastic industry, can be to alter properties of cassava starch. In present work, CT was performed on dry granular starch (DS), water-suspended humid (HS), and gelatinized (GS). Different structural characteristics treated starches were studied. A lowering pH generally observed after rheological depended presentation. reinforcement DS HS samples deduced from higher viscosity values flow assays viscoelastic moduli, but weak gels obtained when...
Abstract In this study, the effects of cooling rate, degree supercooling, and storage time on microstructure rheological properties a vegetable shortening composed soybean palm oils were examined. The solid fat content vs. temperature profile displayed two distinct regions: from 5 to 25°C, 25°C end melt at 45–50°C. A peak melting 42.7°C was determined by DSC. Discontinuity in crystallization induction (determined pulsed NMR) plot 27°C also suggested existence separate groups crystallizing...
The effect of enzymes inactivation through traditional (water, 90 °C) and microwave blanching (constant power 350 W changing with values higher than 900 W) on cell wall polysaccharides as well microstructure beet root tissue was studied the goal attaining a better understanding changes produced by treatment its consequences functional properties polymers. Powers greater microstructural damage due to alteration network. contact between neighboring cells persisted after at while or powers...