Categoría PROTEÍNAS
Documentos disponibles en esta categoría (63)
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documento electrónico
MARÍA PAULA MÉNDEZ GALARAGA, Autor ; CURUTCHET, ANA, Autor ; MARIANA RODRÍGUEZ ARZUAGA, Autor | 2025As global demand for sustainable food options grows, hybrid products combining animal- and plant-based proteins, emerge as an innovative solution to balance environmental concerns and consumer preferences. Within the wide range of hybrid food op[...]
documento electrónico
MIRALLES, BEATRIZ, Autor ; ROTHBAUER, VOLKER, Autor ; MANSO, MARIA A., Autor ; AMIGO, LOURDES, Autor ; KRAUSE, INGOLF, Autor ; RAMOS, MERCEDES, Autor | 2001A capillary electrophoresis method for the simultaneous determination of whey proteins, caseins and their degradation products, such as para-k-casein, was proposed. The effect of several parameters (pH, ionic strength and concentration of urea i[...]
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The influence of glycerol concentration on some physical properties such as the thermal, mechanical, water solubility, hydrophilicity and water barrier properties of feather keratin films was studied. Feather keratin was extracted with an aqueou[...]
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Research on edible and biodegradable films had been promoted recently because of environmental concerns. The use of these materials for packaging applications is conditioned by their functional properties, which are influenced by many factors, i[...]
Article : documento electrónico
MALDONADO, LAURA, Autor ; LATORRE, K., Autor ; PANIZZOLO, LUIS ALBERTO, Autor ; ALEJANDRA MEDRANO, Autor ; ABIRACHED, CECILIA, Autor ; ROCHA, P., Autor |Si bien las proteínas de origen animal en muchas instancias pueden tener mejores características funcionales que las proteínas de origen vegetal, el incremento de su costo puede favorecer al uso expansivo de las fitoproteínas como reemplazo. Una[...]
documento electrónico
ZA OBANU, Autor ; DA LEDWARD, Autor ; RA LAWRIE, AutorThe literature on lipid-protein interactions which lead to loss of solubility, complex formation, chain scission and loss of specific amino acids in intermediate moisture foods is reviewed. This knowledge is used to explain reported observations[...]
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ZA OBANU, Autor ; DA LEDWARD, Autor ; RA LAWRIE, AutorThe literature on lipid-protein interactions which lead to loss of solubility, complex formation, chain scission and loss of specific amino acids in intermediate moisture foods is reviewed. This knowledge is used to explain reported observations[...]
texto impreso
R. PASSMORE, Autor ; B. M. NICOL, Autor ; M. NARAYANA RAO, Autor ; G. H. BEATON, Autor ; E. M. DEMAEYER, Autor | Roma [ITALIA] : FAO | Estudios Sobre Nutrición | 1975Este manual presenta las recomendaciones específicas que sobre ingestas de nutrientes han formulado los grupos de expertos y responde al propósito de presentar un comentario escrito en un lenguaje que es de esperar sea comprensible para los admi[...]
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Proteins are considered potential material in natural films as alternative to traditional packaging. When gamma radiation is applied to protein film forming solution it resulted in an improvement in mechanical properties of whey protein films. T[...]
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Changes in wheat gluten network structure upon mixing were studied from the biochemical analyses of gluten/glycerol blends mixed at 100 rpm with increasing times (up to 30 min) and temperatures of regulation (40, 60, and 80 °C). Whereas mixing i[...]
documento electrónico
MARÍA PAULA MÉNDEZ GALARAGA, Autor ; CURUTCHET, ANA, Autor ; ELIANA BUDELLI, Autor ; CAROLINA OLIVEIRA RIZZO, Autor ; ANDRÉS DI PAOLO, Autor ; MARIANA RODRÍGUEZ ARZUAGA, Autor | 2025This study aimed to investigate the impact of incorporating soy protein isolate (SPI) and rice protein isolate (RPI) on the microbiological, physicochemical, and structural properties of high-protein, nonfat, set-type hybrid yogurts. Yogurts wer[...]
Article : documento electrónico
LOPRETTI, MARY, Autor ; BARREIRO, F., Autor ; OLIVERA, A., Autor ; DAMBORIARENA, AGUSTIN, Autor ; OTTATI, CAROLINA, Autor ; FERNANDES, I., Autor |La microencapsulación de compuestos de actividad biológica (ADN, fármacos, proteínas, probióticos, enzimas, etc.), desde el punto de vista tecnológico, podría definirse como el proceso de recubrimiento de dichos compuestos, bajo la forma de molé[...]
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