Materias
(187)
texto impreso
objeto tridimensional, aparatos, ...
2014El lema del Congreso es "la naturaleza y la innovación con el debido respeto". En este marco, Uruguay se presenta como país de clima templado y con abundante agua limpia, aspectos que son ideales para desarrollar sistemas de producción con ganad[...]texto impreso
texto impreso
texto impreso
texto impreso
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[...]texto impreso
texto impreso
En esta publicación pretendemos aportar alguna información sobre el largo proceso que transcurre hasta que tenemos el plato servido en la mesa. Desde que el productor deposita la semilla en el suelo o va a buscar las vacas para el ordeñe, hasta [...]texto impreso
texto impreso
texto impreso
Nitrate and nitrite are usually added to processed meat products to provide protection against microorganisms that cause food poisoning. Nitrite may react with secondary amines to form nitrosoamines, a class of carcinogens. Nitrate, although it [...]Article : texto impreso
ANÍBAL V. ABREU CASTILLO, Autor ; MONTALBAN, ANTONIO, Autor ; SORIA, ALEJANDRA, Autor |Tecnología de irradiación en LATUtexto impreso
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[...]texto impreso
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
texto impreso
texto impreso
texto impreso
SILVIA RONCORONI, Autor ; MARIA TERESA GIANFELICI ; OSVALDO GUADALUPE, Autor | Bs.As. [ARGENTINA] : CITECA | 1982documento electrónico
GUSTAVO BRITO, Autor ; ROBAINA, RICARDO, Autor ; MÁRQUEZ, ROSA, Autor | 2012Este acontecimiento de celebración bianual ha cumplido y sigue cumpliendo un papel central en la determinación de los principales aspectos atinentes a la producción cárnica en nuestro país y en el mundo.texto impreso
texto impreso
texto impreso
Test materials for the Meat Microbiology 2 Program (E. coli O157:H7) were shipped to participants on June 12,2006. The participants were to submint an electronic response online to verify the condition of the test materials upon receipt and conf[...]documento electrónico
CAPRA, GUSTAVO, Autor ; MARTINEZ, R., Autor ; FRADILETTI, FLORENCIA, Autor ; COZZANO, SONIA , Autor ; REPISO, LUIS, Autor ; MÁRQUEZ, ROSA, Autor ; F. IBÁÑEZ, Autor | 2013The aim of this study was to evaluate production performance, carcass characteristics and nutritive value of meat of rabbits reared under the 2 prevailing feeding strategies in Uruguay. One week after weaning, 96 purebred V line rabbits were ran[...]texto impreso
documento electrónico
VALLEJO-CORDOBA, BELINDA, Autor ; COTA-RIVAS, MARCELA, AutorThe objective of this study was to utilize linear discriminant analysis (LDA) in the interpretation of capillary electrophoresis-sodium dodecyl sulfate polymer-filled capillary gel electrophoresis (CE-SDS) meat protein profiles for the identific[...]texto impreso
texto impreso
HERBERT O. GUNTHER, Autor ; LUIS CARRERAS MATAS, Traductor | Zaragoza [ESPAÑA] : Acribia | Ciencia y Tecnología de la Carne | 1973texto impreso
texto impreso
texto impreso
FRANCISCO JAVIER TRUJILLO, Autor ; PEI CHING YEOW, Autor ; Q.TUAN PHAM, AutorThe moisture sorption isotherm (MSI) of lean beef and fat beef was experimentally determined. The experimental procedure used was that of the COST 90 project with some modifications to accelerate equilibration. The procedure was validated with t[...]texto impreso
texto impreso
Article : documento electrónico
YORLENY ARAYA-QUESADA, Autor ; ALEJANDRA MORALES-TORRES, Autor ; LEA WEXLER, Autor ; PEDRO VARGAS-AGUILAR, Autor |Se evaluó harina de plátano verde con cáscara (Musa AABHornPlantainCv. Harto) como sustituto de grasa para productos cárnicos. Se secó con aire caliente a 70 °C, con la molienda se obtuvo harina de dos tamaños de partícula (HF, HG). Se determinó[...]texto impreso
texto impreso
texto impreso
documento electrónico
SIEGFRIED G. MÜLLER, Autor ; ARDOINO, MARIO, Autor | Washington [ESTADOS UNIDOS] : OEAA partir de 1983 se ha venido desarrollando un Proyecto de Calidad y Productividad en la Pequeña y Mediana Empresa, patrocinado por la Agencia Alemana de Cooperación GTZ (Gesellschaft für Technische Zusammenarbeit) y la Oficina de Ciencia y Tecn[...]texto impreso
texto impreso
W. E. KRAMLICH, Autor ; PEARSON, A. M., Autor ; TAUBER, F. W., Autor | Connecticut [ESTADOS UNIDOS] : The AVI Publishing Company, Inc | 1973Article : texto impreso
Quick food en Argentina a la vanguardia en calidad y tecnologíatexto impreso
texto impreso
S. M. HERSCHDOERFER, Autor | Boca Raton [ESTADOS UNIDOS] : CRC Press | Food Science and Technology | 1968Quality control in the food industry, Volume 2 focuses on quality control in the food industry, emphasizing the controllable factors that affect the quality of the finished product, including the selection of raw materials, processing, packaging[...]texto impreso
A fast, specific, and sensitive method for determination of soy additives in processed meat products has been developed. The method is based on RP-HPLC analysis of the isoflavones daidzein and genistein using bisphenol A as an internal standard.[...]documento electrónico
CAPRA, GUSTAVO, Autor ; FRADILETTI, FLORENCIA, Autor ; MARTINEZ, ROSANA, Autor ; COZZANO, SONIA , Autor ; REPISO, LUIS, Autor ; IBÁÑEZ, FACUNDO, Autor ; MÁRQUEZ, ROSA, Autor | 2012Rabbit meat has widely recognized nutritional and dietetic qualities, but its contribution of bioactive substances can be improved through modifications in the diet of growing rabbits. The aim of this study is to provide information on rabbit [...]