A5052760455- Meat and Animal Product Quality
- Microbial Inactivation Methods
- Postharvest Quality and Shelf Life Management
- Listeria monocytogenes in Food Safety
- Microencapsulation and Drying Processes
- Sensory Analysis and Statistical Methods
- Proteins in Food Systems
- Food Safety and Hygiene
- Phytochemicals and Antioxidant Activities
- Nanocomposite Films for Food Packaging
- Radiation Effects and Dosimetry
- Agricultural and Food Sciences
- Plant and soil sciences
- Catalytic Processes in Materials Science
- Salmonella and Campylobacter epidemiology
- Catalysis and Oxidation Reactions
- Zeolite Catalysis and Synthesis
- Dye analysis and toxicity
- Potato Plant Research
- Probiotics and Fermented Foods
- Magnetic and Electromagnetic Effects
- Catalysis and Hydrodesulfurization Studies
- Plasma Applications and Diagnostics
- Advanced Chemical Sensor Technologies
- Protein Hydrolysis and Bioactive Peptides
Consejo Nacional de Investigaciones Científicas y Técnicas
2016-2025
National Agricultural Technology Institute
2016-2025
National Institute of Industrial Technology
2016-2025
Centro Científico Tecnológico - San Juan
2001-2020
Instituto Nacional de Tecnologia
2014-2020
Universidad Argentina de la Empresa
1996-2019
Blücher (Germany)
2014
Centro Científico Tecnológico - Tucumán
2014
Universidad de Morón
2007-2011
National University of Santiago del Estero
1998
Beef muscles were sous vide cooked by applying different low temperature‐long time treatments and changes in their physical properties measured. The effects of selected on pasteurization values chilled storage stability investigated. results obtained indicated that cooking weight loss increased shear force decreased as the treatment temperature was raised from 50 to 65 °C, while processing times (90–360 min) did not have a significant effect these variables. colour parameter strongly...
Summary Cold plasma technology is being increasingly used for food preservation and, incipiently, minimal processing of fruit. Therefore, the objective this work was to study effect in‐package cold (generated in atmospheric‐pressure air by a low‐frequency −50 Hz‐dielectric barrier discharge operating at 30 kV) on quality minimally processed apples during refrigerated storage. Apple slices were subjected different treatments following completely randomised design with 3 × factorial...
Abstract In order to achieve bacterial inactivation in beef burgers, one of the alternatives proposed is add organic acids as part their formulation. The aim this work was evaluate effectiveness propidium monoazide coupled qPCR (PMA‐qPCR) counting methodology assess addition lactic acid (LA), caprylic acid, and fumaric (FA) alone combined agents on Escherichia coli O157 (both non‐toxigenic Shiga toxin‐producing E. ‐[STEC]‐strains). effects physicochemical properties were also evaluated....
Different technologies have been evaluated to promote food safety and improve the microbiological quality shelf life of food. The aim this work was determine effect gaseous ozone on beef carcass weight loss indicator microorganism counts in an exporting abattoir. Two concentrations (3 10 ppm) were applied carcasses from Experiment 1 (Exp. 1, n = 100 test, control) 2 2, control), respectively. Cold chamber without used as control both experiments. For mesophilic aerobic organism (MAO),...
The effect of the application plasma-activated water (PAW) on quality and preservation fresh-cut lettuce is reported in this article. PAW was produced by using a liquid-cathode air discharge. average (bulk) temperature kept at <inline-formula xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink"> <tex-math notation="LaTeX">$\sim$</tex-math> </inline-formula> 22 notation="LaTeX">$^{\circ}$</tex-math> C during activation procedure stored 4 for up to five...