Materias
(88)



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documento electrónico
CURUTCHET, ANA, Autor ; MAITE SERRANTES, Autor ; CAROLINA PONTET, Autor ; FÁTIMA PRISCO, Autor ; ARCIA, PATRICIA, Autor ; GABRIEL BARG, Autor ; JUAN ANDRÉS MENÉNDEZ, Autor ; AMPARO TÁRREGA, Autor | 2022The aim of this work was both to formulate three different fibre-enriched products by the addition of Brewery Spent Grain (BSG), and to evaluate the impact of this fibre enrichment on sensory quality, acceptability, and purchase intention under [...]![]()
documento electrónico
CLAUDIA PÉREZ PIROTTO, Autor ; GEMMA MORAGA, Autor ; HERNANDO, ISABEL, Autor ; COZZANO, SONIA , Autor ; ARCIA, PATRICIA, Autor | 2022Citrus fruits are one of the main crops worldwide. Its industrialization, primarily juice production, produces large amounts of byproducts, composed of seeds and peels, that can be used to obtain new ingredients. In this study, sorption behaviou[...]![]()
documento electrónico
MARIANA RODRÍGUEZ ARZUAGA, Autor ; ANALÍA GRACIELA ABRAHAM, Autor ; AHRNÉ, LILIA, Autor ; MARVIA G. PÉREZ MONTES, Autor ; MARÍA CRISTINA AÑÓN, Autor | 2022Pre-spray-drying processing may affect stability after reconstitution of emulsion-based powders, such as infant formulas. This study aimed to evaluate the effects of pasteurization temperature and total solids (TS) of the feed on the stability o[...]![]()
documento electrónico
MARIANA RODRÍGUEZ ARZUAGA, Autor ; MARÍA SARA SALSI, Autor ; ANDREA PIAGENTINI, Autor | 2021Dipping fresh-cut fruits in antioxidant solutions is a useful method to avoid enzymatic browning. Yerba mate extracts have a high content of antioxidant compounds and could be a natural alternative to control browning and improve the bioactive p[...]![]()
documento electrónico
MARIANA RODRÍGUEZ ARZUAGA, Autor ; ANALÍA GRACIELA ABRAHAM, Autor ; LEOPOLDO SUESCUN, Autor ; ALEJANDRA MEDRANO, Autor ; AHRNÉ, LILIA, Autor ; MARCELA DÍAZ, Autor ; JESSICA BÁEZ, Autor ; MARÍA CRISTINA AÑÓN, Autor | 2024Wet-mixing processes can be tuned to reduce energy consumption, although impacts on quality and stability should be addressed. This work evaluated the effect of wet-mix processing (total solids, TS: 50 or 60%; heat treatment: 75 or 100 °C × 18 s[...]![]()
documento electrónico
CLAUDIA PÉREZ PIROTTO, Autor ; GEMMA MORAGA, Autor ; QUILES, AMPARO, Autor ; HERNANDO, ISABEL, Autor ; COZZANO, SONIA , Autor ; ARCIA, PATRICIA, Autor | 2022This work studies the techno-functional properties of the spray dried water-soluble extracts from orange pomace, obtained from different green extraction technologies. Orange pomace, a by-product from the juice production industry, was used for [...]![]()
documento electrónico
CLAUDIA PÉREZ PIROTTO, Autor ; HERNANDO, ISABEL, Autor ; COZZANO, SONIA , Autor ; CURUTCHET, ANA, Autor ; ARCIA, PATRICIA, Autor | 2023By-products upcycling to produce ingredients has increased in the last years. However, the perception of foods with these ingredients must be studied to find the proper way to inform the consumer. The aim of this work was to study the purchase i[...]![]()
documento electrónico
ESCOBAR, DANIELA, Autor ; PELAGGIO ETTLIN, RONNY, Autor ; GONZALO CARDOZO, Autor ; SEBASTIÁN MORENO, Autor ; ELENA DE TORRES, Autor ; FABIANA REY BENTOS, Autor ; INÉS MARTÍNEZ, Autor ; GONZALO SUÁREZ VEIRANO, Autor ; LAURA OLAZÁBAL, Autor | 2023The aim of this study was to investigate the transfer of residues of five β-lactam antibiotics (ampicillin, penicillin G, cloxacillin, dicloxacillin and cephalexin) and two tetracyclines (tetracycline and oxytetracycline) in the processing of ch[...]![]()
Article : documento electrónico
ARCIA, PATRICIA, Autor ; CURUTCHET, ANA, Autor ; ELVIRA COSTELL, Autor ; AMPARO TÁRREGA, Autor |En Uruguay, el sector lácteo es el que más se ha expandido con la introducción de productos funcionales. El queso es un producto lácteo ampliamente consumido y también es una alternativa interesante para desarrollar productos saludables. Para es[...]![]()
documento electrónico
ARCIA, PATRICIA, Autor ; CURUTCHET, ANA, Autor ; CLAUDIA PÉREZ-PIROTTO, Autor ; HERNANDO, ISABEL, Autor | 2024This work aimed to analyse the effect of particle size on bioactive compounds of different byproducts. Orange, apple, and grape-wine by-products obtained from industrial production were dried and ground at two sizes: 1 mm and 0.5 mm. Pomaces wer[...]![]()
documento electrónico
FABIANA REY BENTOS, Autor | 2017En los últimos años la trazabilidad ha sido reconocida como una herramienta esencial para garantizar la seguridad y la calidad de los alimentos. Calidad, autenticidad y trazabilidad se han convertido en temas de sumo interés no solamente para lo[...]![]()
documento electrónico
YAMAKAWA, CELINA, Autor ; ILARIA D'IMPERIO, Autor ; BONFIGLIO, FERNANDO, Autor ; SOLANGE I. MUSSATTO, Autor | 2022Production of cellulosic ethanol from lignocellulosic biomass leads to the generation of a hemicellulosic hydrolysate during the feedstock pretreatment. This hydrolysate is rich in sugars, but also contains inhibitory compounds (mainly acetic ac[...]![]()
documento electrónico
BONFIGLIO, FERNANDO, Autor ; MATÍAS CAGNO, Autor ; LUCÍA NÚÑEZ, Autor ; CASTRO, ROSSINA, Autor ; EMILIANA BOTTO, Autor ; PAULA RODRÍGUEZ, Autor | 2024Xylitol, a five-carbon polyalcohol, is used in the food and pharmaceutical industries and as a building block in the synthesis of high-value chemicals. It can be sustainably produced from renewable sources through xylose assimilating microbe fer[...]