A5017589590- Microbial Metabolites in Food Biotechnology
- Postharvest Quality and Shelf Life Management
- Meat and Animal Product Quality
- Enzyme Production and Characterization
- Biofuel production and bioconversion
- Sensory Analysis and Statistical Methods
- Polysaccharides Composition and Applications
- Food composition and properties
- Potato Plant Research
- Advanced Chemical Sensor Technologies
- Process Optimization and Integration
- Enzyme Catalysis and Immobilization
- Spectroscopy and Chemometric Analyses
- Botanical Research and Applications
- Freezing and Crystallization Processes
- Diet, Metabolism, and Disease
- Probiotics and Fermented Foods
- Historical and socio-economic studies of Spain and related regions
- Pharmacology and Obesity Treatment
- Metabolomics and Mass Spectrometry Studies
- Polysaccharides and Plant Cell Walls
- Solar Thermal and Photovoltaic Systems
- Edible Oils Quality and Analysis
- Microbial Inactivation Methods
- Technology in Education and Healthcare
Consejo Nacional de Investigaciones Científicas y Técnicas
2014-2024
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
2014-2024
Universidad Nacional de La Plata
2014-2022
Centro de Investigación Docencia y Consultoria Administrativa
2019
The impact of the baking temperature on moisture profile (in terms water content), during bread was analyzed using a convection oven (three temperatures and different times). During baking, local content were measured at regions crust crumb. There found an increase in core. Water reached maximum level (at about 2.5%), with no effect temperature, decreased slowly advanced times. Regarding crust, theoretical model relating flux to driven force (temperature difference between environment...
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....
During cooking, both temperature and time have a large effect on physical properties of meat, mainly due to protein denaturation. This work intends evaluate computer vision system measure color changes develop kinetic model predict them during meat cooking. Pieces semitendinosus muscle were heated by immersion in thermostatic bath at constant (from 40 100 ºC). Superficial was measured using (CVS) colorimeter, represented means the CIEL*a*b* space. A developed describe heating. The...
Abstract Mathematical modeling is a great tool to understand the mechanism of fructo‐oligosaccharides (FOS) synthesis. The objective in this work adapt different models designed for FOS Two approaches reaction mechanism, chain and ping‐pong, were included analysis genetic algorithm was implemented find best fit. Both offered good results, approach showed lower overall relative errors (below 8.5%) while ping‐pong fit presented an error 10.5%. No matter used, with involved concept glucose...
Assessment of lipid oxidation pathways using UV spectroscopy and quantum chemical calculations.