A5011021095- Meat and Animal Product Quality
- Microbial Inactivation Methods
- Protein Hydrolysis and Bioactive Peptides
- Microencapsulation and Drying Processes
- Sensory Analysis and Statistical Methods
- Biochemical effects in animals
- Listeria monocytogenes in Food Safety
- Enzyme Production and Characterization
- Enzyme Catalysis and Immobilization
- Food Industry and Aquatic Biology
- Biofuel production and bioconversion
- Plant and soil sciences
- Animal Nutrition and Physiology
- Proteins in Food Systems
- Magnetic and Electromagnetic Effects
- Muscle metabolism and nutrition
- Garlic and Onion Studies
- Fermentation and Sensory Analysis
- Advanced Chemical Sensor Technologies
- Bee Products Chemical Analysis
- Agriculture Sustainability and Environmental Impact
- Microbial Metabolites in Food Biotechnology
- Olfactory and Sensory Function Studies
- Shoulder Injury and Treatment
- Identification and Quantification in Food
National Institute of Industrial Technology
2007-2024
National Agricultural Technology Institute
2007-2024
Consejo Nacional de Investigaciones Científicas y Técnicas
2007-2024
Comisión Interministerial de Ciencia y Tecnología
2023
Centro Científico Tecnológico - San Juan
2011-2021
Centro Científico Tecnológico - Tucumán
2014
Instituto Nacional de Tecnologia
2014
National University of Luján
2006-2009
The application of high hydrostatic pressure (HHP) to fresh and marinated beef has not had the same development as cooked or cured meat products. limited commercial HHP on these products is due significant discoloration observed. In present work, it was studied treatments frozen thawed carpaccio samples at three levels (400, 500 600MPa) during 5 min refrigeration temperatures (0 °C) room temperature (20 °C). Carpaccio prepared using Semitendinosus muscle with antioxidant preservative...
This study aimed to evaluate the effects of salt addition and different thermal-assisted pressure processing (TAPP) conditions (temperature levels) on technological, chromatic, textural parameters lipid oxidation Superficial pectoralis beef muscle. A factorial design with three factors was applied: KCl/NaCl marination (marinated samples MS; non-marinated samples, NMS), temperature during high-pressure (50, 70°C), level (0.1, 200, 300 MPa). All affect water-holding capacity beef, which is...
Abstract Background The increase in meat production would also imply an the generation of by‐products or edible offal. These can be used, due to their high protein content, as a substrate obtain hydrolysates with functional activities. This study aimed valorize bovine lungs by producing antioxidant capacity. Results A response surface methodology was carried out using central composite design which factors were temperature (43.2–76.8°C), enzyme/substrate ratio [ES: 0.65–4.85% (w/w)] Alcalase...