A5012751316- Meat and Animal Product Quality
- Sensory Analysis and Statistical Methods
- Postharvest Quality and Shelf Life Management
- Geology and Paleoclimatology Research
- Food Drying and Modeling
- Pleistocene-Era Hominins and Archaeology
- Phytochemicals and Antioxidant Activities
- Archaeology and ancient environmental studies
- Advanced Chemical Sensor Technologies
- Polysaccharides Composition and Applications
- Food composition and properties
- Consumer Attitudes and Food Labeling
- Microbial Inactivation Methods
- Paleontology and Stratigraphy of Fossils
- Listeria monocytogenes in Food Safety
- Essential Oils and Antimicrobial Activity
- Geological formations and processes
- Dye analysis and toxicity
- Hydrocarbon exploration and reservoir analysis
- Protein Hydrolysis and Bioactive Peptides
- Potato Plant Research
- Botanical Research and Applications
- Bee Products Chemical Analysis
- Microencapsulation and Drying Processes
- Fern and Epiphyte Biology
Consejo Nacional de Investigaciones Científicas y Técnicas
2014-2025
Universidad Nacional de La Plata
2014-2025
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
2015-2025
Universidad Nacional del Sur
2007-2022
Comisión de Investigaciones Científicas
2022
Centro Científico Tecnológico - Bahía Blanca
2021
Centro Científico Tecnológico - San Juan
2018-2020
Centro de Investigación Docencia y Consultoria Administrativa
2019
University of Buenos Aires
2013
Centro Científico Tecnológico - La Plata
2008
The demand of gluten-free bakery products is worldwide increasing. Simultaneously, ohmic heating an alternative technology that still deserves further research and development. Therefore, the aim this work was assessing different technological quality characteristics gluten free sponge cake baked by heating. A custom system designed built electric field strengths (1500, 2000 2500 V/m) were tested. Conventional baking performed for comparison purposes. conventional time 24 min, whilst ranged...
ABSTRACT This work aimed to study the combined baking of a gluten‐free sponge cake using an ohmic system and hot air system. A temperature‐resistant silicone mold was modified hold cell; two parallel stainless‐steel electrodes were mounted across width mold, with 9 cm gap. Series tests used first stage, followed by hot‐air stage in electrical oven for 5 or 10 min at 180°C 220°C. Simultaneous performed toaster 200°C, switched on 3 min. As control, traditional 20 180°C. The evaluated various...
Abstract Is it possible to determine low‐temperature cooking in archaeological bones? The indirect exposure of bones fire at low temperature (≤ 100 °C), linked cooking, produces macroscopic modifications on these bones. These have not been clearly or systematically described previously. Instead, physicochemical changes nanometric level are only now beginning be understood. In this paper, our principle aim is explore new methods and techniques that correlate features such as smoothness light...
<p>Okra is a vegetable widely grown in the tropics, sub-tropics and warmer areas of temperate zones. Fruit quality plays an important role marketability it mainly related to characteristic pod length. This work was intended classify okra fruits belonging different genotypes (a local variety - LV cultivars Emerald, Clemson Spineless Annie Oakley II) according their length compare certain attributes. were considerably firm although they smaller, thus should be more suitable for canning...
Sponge cake is a sweet bakery product characterized by its aerated and soft crumb thin-coloured crust. The aim of this work to analyse the influence baking conditions (natural or forced convection, steam injection, oven temperature from 140 ℃ 180 ℃) on sponge quality. Both crust regions were means colour development, water content, crust/crumb relation, thickness structure (in terms porosity, density texture). Colour measurements allowed obtaining an accurate model for browning kinetics....
The coast-line evolution and vegetation from the Last Glacial Maximum (LGM, ca. 25 ka cal AP) until middle Holocene are reconstructed a digital terrain model postglacial sea level curve pollen analysis of Donatia-Astelia cushion bog located in Punta Moat (Moat-2; 54°58’50’’S, 66°44’10’’W; 40 m s.n.m.), east Beagle Channel. plant communities at eastern mouth Channel is broadly line with regional pattern areas devoid ice south Tierra del Fuego. shows...
Food heating assisted by radio frequencies has been industrially applied to post-harvest treatment of grains, legumes and various kind nuts, tempering thawing meat fish products post-baking biscuits. The design food processes based on the application radiofrequencies was often rules thumb, so much that their intensification could lead significant improvements. One subjects under consideration is shape items may influence radiofrequency. In this work, a joint experimental numerical study...
En este trabajo se presenta la implementación computacional y evaluación de un programa simple código abierto para realizar medición color alimentos sólidos en el espacio L*a*b*, a partir imágenes digitales. El implementó software libre OCTAVE, permite leer una imagen conversión del RGB L*a*b*. Se modelo directo conversión, cual no requiere calibración, empírico que calibración; con dicho propósito utilizó patrón conocido. puede ser fácilmente modificado adaptarse las necesidades cada...
Summary Food consumption patterns have changed significantly during the last years, showing an increase in of convenience foods. Frozen foods represent important segment this market. The aim present paper was to study influence frozen storage on quality cooked organic tagliatelle . Instrumental measurements different parameters (moisture content, colour, textural and rheological characteristics pasta) were performed twelve months storage. sensory properties pasta also evaluated by means...
Summary In the last years, trade of organic foods has risen significantly. Relevant quality studies for are generally related to environmental and health attributes/considerations. However, very few that analyse traditional characteristics food have been carried out. The importance these is they enable us compare them with conventional food. Therefore, objective this article study (texture sensory properties) lasagna prepared only ingredients, without additives through standard procedures...