المؤلفون: Paulo E. S. Munekata, Mirian Pateiro, Rubén Domínguez, Marise A. R. Pollonio, Néstor Sepúlveda, Silvina Cecilia Andres, Jorge Reyes, Eva María Santos, José M. Lorenzo

المصدر: Foods, Vol 10, Iss 9, p 2094 (2021)

مصطلحات موضوعية: cured meat products, beetroot, chard, spinach beet, nitrite, starter culture, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/10/9/2094; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/775140cbd59148a594a6796a71b1f218

المؤلفون: Natalia Soledad Argel, Gabriel Lorenzo, Rubén Domínguez, Maria João Fraqueza, Juana Fernández-López, Maria Elena Sosa, Paulo Cesar Bastianello Campagnol, José Manuel Lorenzo, Silvina Cecilia Andrés

المصدر: Applied Sciences; Volume 12; Issue 15; Pages: 7571

مصطلحات موضوعية: hybrid burgers, pulse flour, functional ingredients, alternative proteins

جغرافية الموضوع: agris

وصف الملف: application/pdf

Relation: Food Science and Technology; https://dx.doi.org/10.3390/app12157571

الاتاحة: https://doi.org/10.3390/app12157571

المؤلفون: Ana Leite, Rubén Domínguez, Lia Vasconcelos, Iasmin Ferreira, Etelvina Pereira, Victor Pinheiro, Divanildo Outor-Monteiro, Sandra Rodrigues, José Manuel Lorenzo, Eva María Santos, Silvina Cecilia Andrés, Paulo C. B. Campagnol, Alfredo Teixeira

المصدر: Foods; Volume 11; Issue 11; Pages: 1650

مصطلحات موضوعية: circular economy, olive industry by-product, animal feed, Bísaro pig diet, LTL muscle quality

جغرافية الموضوع: agris

وصف الملف: application/pdf

Relation: Meat; https://dx.doi.org/10.3390/foods11111650

الاتاحة: https://doi.org/10.3390/foods11111650

المؤلفون: Esmeralda Rangel-Vargas, Jose Antonio Rodriguez, Rubén Domínguez, José Manuel Lorenzo, Maria Elena Sosa, Silvina Cecilia Andrés, Marcelo Rosmini, José Angel Pérez-Alvarez, Alfredo Teixeira, Eva María Santos

المصدر: Foods; Volume 10; Issue 11; Pages: 2687

مصطلحات موضوعية: meat, flour, fat substitution, salt replacer, antioxidant, healthier foods, natural additive

جغرافية الموضوع: agris

وصف الملف: application/pdf

Relation: https://dx.doi.org/10.3390/foods10112687

الاتاحة: https://doi.org/10.3390/foods10112687

المؤلفون: Silvana Bravo, Karla Inostroza, José M. Lorenzo, Gastón Sepúlveda, Rubén Domínguez, Erick Scheuermann, Erwin A. Paz, John Quiñones, Eva María Santos, Silvina Cecilia Andrés, Marcelo Rosmini, Jorge Felipe Reyes, Marco Antonio Trindade, Néstor Sepúlveda

المصدر: Applied Sciences; Volume 11; Issue 18; Pages: 8610

مصطلحات موضوعية: native berries, natural additives, meat products, sensory attributes, healthy meat

جغرافية الموضوع: agris

وصف الملف: application/pdf

Relation: Food Science and Technology; https://dx.doi.org/10.3390/app11188610

الاتاحة: https://doi.org/10.3390/app11188610

المؤلفون: Natalia Ranalli, Luz Adornato, Alicia Noemí Califano, Silvina Cecilia Andrés

المصدر: Brazilian Journal of Food Technology, Vol 23 (2020)

مصطلحات موضوعية: Gummy candies, Gelling agents, Dairy products, Texture, Dulce de leche, Pecan oil, Nutrition. Foods and food supply, TX341-641

Relation: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100477&tlng=en; https://doaj.org/toc/1981-6723; https://doaj.org/article/41223046f1954f9e83dc60c84056978f

الاتاحة: https://doi.org/10.1590/1981-6723.17719
https://doaj.org/article/41223046f1954f9e83dc60c84056978f

المؤلفون: Lucas Marchetti, Silvina Cecilia Andres

المصدر: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

مصطلحات موضوعية: 0301 basic medicine, Animal fat, APPLICATIONS, 030109 nutrition & dietetics, MEAT PRODUCTS, Chemistry, Emulsified oil, 04 agricultural and veterinary sciences, 040401 food science, Applied Microbiology and Biotechnology, Nanocellulose, 03 medical and health sciences, Ingredient, Crystallinity, 0404 agricultural biotechnology, purl.org/becyt/ford/2 [https], Emulsion, NANOCELLULOSE, Food science, EMULSION STABILITY, purl.org/becyt/ford/2.11 [https], Food Science, Stabilizer (chemistry)

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ad95964370460030e74daba59b017c2f
https://doi.org/10.1016/j.cofs.2020.11.003

المؤلفون: José M. Lorenzo, Marcelo Raúl Rosmini, John Quiñones, Jorge Felipe Reyes, Néstor Sepúlveda, Gastón Sepúlveda, Rubén Domínguez, Silvina Cecilia Andres, Eva M. Santos, Erick Scheuermann, Marco Antonio Trindade, Erwin Paz, Karla Inostroza, Silvana Bravo

المصدر: SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP
Applied Sciences
Volume 11
Issue 18
Applied Sciences, Vol 11, Iss 8610, p 8610 (2021)

مصطلحات موضوعية: Technology, Natural additives, QH301-705.5, QC1-999, Sensory attributes, Raw material, Sensory analysis, General Materials Science, Native berries, Food science, Biology (General), healthy meat, QD1-999, Instrumentation, Chemical composition, Aroma, Flavor, Ciencias Exactas, Healthy meat, Fluid Flow and Transfer Processes, chemistry.chemical_classification, Animal fat, biology, Physics, Process Chemistry and Technology, sensory attributes, General Engineering, natural additives, food and beverages, Química, Engineering (General). Civil engineering (General), biology.organism_classification, Ugni molinae, Computer Science Applications, Chemistry, chemistry, native berries, Meat products, meat products, TA1-2040, Polyunsaturated fatty acid

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::95c01317976f6c189388da155e54e8cb
http://sedici.unlp.edu.ar/handle/10915/133508

المؤلفون: Rubén Domínguez, Jorge Felipe Reyes, Eva M. Santos, Marise Aparecida Rodrigues Pollonio, José M. Lorenzo, Paulo E.S. Munekata, Mirian Pateiro, Silvina Cecilia Andres, Néstor Sepúlveda

المصدر: Foods, Vol 10, Iss 2094, p 2094 (2021)
Foods
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

مصطلحات موضوعية: Health (social science), Biología, CHARD, Plant Science, Review, TP1-1185, BEETROOT, Health Professions (miscellaneous), Microbiology, chemistry.chemical_compound, Ingredient, food, Nitrate, Food science, Nitrite, nitrite, purl.org/becyt/ford/2.11 [https], biology, business.industry, STARTER CULTURE, Product processing, Chemical technology, starter culture, NITRITE, food and beverages, Swiss Chard, Química, biology.organism_classification, SPINACH BEET, food.food, spinach beet, chemistry, purl.org/becyt/ford/2 [https], beetroot, Food processing, cured meat products, chard, Spinach, CURED MEAT PRODUCTS, business, Food Science

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fc62042a8aafc5903aed2b3001be73cb
https://www.mdpi.com/2304-8158/10/9/2094

المؤلفون: Silvina Cecilia Andres, Natalia Ranalli, Noemi Elisabet Zaritzky, Alicia Noemi Califano, Gabriel Lorenzo

المساهمون: Nishinari, Katsuyoshi

المصدر: Textural Characteristics of World Foods

مصطلحات موضوعية: TRADITIONAL ARGENTINIAN FOODS, Alimentos y Bebidas, RHEOLOGY, Otras Ingenierías y Tecnologías, media_common.quotation_subject, TEXTURE, INGENIERÍAS Y TECNOLOGÍAS, Art, Humanities, media_common

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0e690470e30fe401baca8384928703bd
https://doi.org/10.1002/9781119430902.ch7

المؤلفون: M. S. Acuña, Lucas Marchetti, Silvina Cecilia Andres

المصدر: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

مصطلحات موضوعية: 0106 biological sciences, chemistry.chemical_classification, Nut, Meal, BY-PRODUCT, Moisture, CELIAC DISEASE, Fatty acid, TEXTURE, 04 agricultural and veterinary sciences, 040401 food science, 01 natural sciences, 0404 agricultural biotechnology, chemistry, purl.org/becyt/ford/2 [https], 010608 biotechnology, Chewiness, TBARS, BAKED GOODS, Gluten free, Food science, Food Science, Polyunsaturated fatty acid, STORAGE, purl.org/becyt/ford/2.11 [https]

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a3a4f7d083cb316db05c2570267f451a
https://www.sciencedirect.com/science/article/pii/S002364382100579X?via=ihub

المؤلفون: Silvina Cecilia Andres, Maria Elena Sosa, Marcelo Raúl Rosmini, José Ángel Pérez-Álvarez, Jose A. Rodriguez, Eva M. Santos, Esmeralda Rangel-Vargas, José M. Lorenzo, Alfredo Teixeira, Rubén Domínguez

المصدر: Foods, Vol 10, Iss 2687, p 2687 (2021)
SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Foods

مصطلحات موضوعية: Taste, Health (social science), Meat, Chemical technology, fungi, Flour, food and beverages, Review, Plant Science, TP1-1185, Química, Biology, Salt replacer, Health Professions (miscellaneous), Microbiology, Ingredient, Natural additive, Healthier foods, Natural source, Fat substitution, Dietary fiber, Food science, Antioxidant, Food Science

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a92ba658e55bf8f26b43f5a61b4344cc
http://sedici.unlp.edu.ar/handle/10915/130010

المؤلفون: María Laura Balquinta, Gabriel Lorenzo, Patricia Cerrutti, Alicia Noemi Califano, Silvina Cecilia Andres

مصطلحات موضوعية: Nanotecnología, Materials science, STABILITY, 04 agricultural and veterinary sciences, INGENIERÍAS Y TECNOLOGÍAS, 040401 food science, Nanocellulose, 03 medical and health sciences, 0404 agricultural biotechnology, 0302 clinical medicine, RHEOLOGY, BACTERIAL NANOCELLULOSE, 030221 ophthalmology & optometry, Otras Nanotecnología, MICROSTRUCTURE, FREEZE-DRYING, Humanities, Food Science, CRYSTALLINITY

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::57be568b7ee4e4de2986eafa4c6e378c
https://www.sciencedirect.com/science/article/abs/pii/S0260877420300923

المؤلفون: Alicia Noemi Califano, Natalia Soledad Argel, Silvina Cecilia Andres, Natalia Ranalli

المصدر: SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP

مصطلحات موضوعية: Adult, Male, pulse flours, Food Handling, Swine, 030309 nutrition & dietetics, Flour, Color, meat replacement, % diameter reduction, Fats, Young Adult, 03 medical and health sciences, 0404 agricultural biotechnology, pork burgers, medicine, Animals, Humans, Cooking, Food science, Legume, Ciencias Exactas, 0303 health sciences, Nutrition and Dietetics, low-fat meat products, Chemistry, fungi, food and beverages, 04 agricultural and veterinary sciences, Middle Aged, 040401 food science, Cicer, Water retention, Meat Products, Taste, Pork meat, Pork Meat, Female, Food Additives, Lens Plant, medicine.symptom, Agronomy and Crop Science, Food Science, Biotechnology

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e459584f6a325380888fd444346537ab
http://sedici.unlp.edu.ar/handle/10915/143284

المؤلفون: Natalia Ranalli (10480063), Luz Adornato (10480066), Alicia Noemí Califano (10480069), Silvina Cecilia Andrés (10480072)

مصطلحات موضوعية: Food Sciences not elsewhere classified, Gummy candies, Gelling agents, Dairy products, Texture, Dulce de leche, Pecan oil

Relation: https://figshare.com/articles/dataset/Impact_of_processing_conditions_and_gelling_agent_on_physical_and_sensorial_properties_of_pecan_oil-dulce_de_leche_gummy_candies/14327320

الاتاحة: https://doi.org/10.6084/m9.figshare.14327320.v1

المؤلفون: Lucas Marchetti, Alicia Noemi Califano, Silvina Cecilia Andres

المصدر: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

مصطلحات موضوعية: Nut, Sensorial analysis, Meal, Moisture, Otras Ingenierías y Tecnologías, Wheat flour, By-product, 04 agricultural and veterinary sciences, INGENIERÍAS Y TECNOLOGÍAS, 040401 food science, Economic benefits, Image analysis, Alimentos y Bebidas, 0404 agricultural biotechnology, purl.org/becyt/ford/2 [https], Browning, Press cake, Food science, Press-cake, Texture, Food Science, Mathematics, purl.org/becyt/ford/2.11 [https]

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::07899ec548633c5babf0606834c0803b
http://linkinghub.elsevier.com/retrieve/pii/S0023643818303566

المؤلفون: Silvina Cecilia Andres, Natalia Ranalli, Alicia Noemi Califano

المصدر: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

مصطلحات موضوعية: Otras Ingenierías y Tecnologías, General Chemistry, INGENIERÍAS Y TECNOLOGÍAS, pecan oil, Alimentos y Bebidas, purl.org/becyt/ford/2 [https], quality, dulce de leche, Humanities, texture, purl.org/becyt/ford/2.11 [https], Food Science, Biotechnology, Mathematics

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::557323ce304894ba7af5b79a728bb606
http://www.informmagazine-digital.org/informmagazine/november_december_2017/MobilePagedReplica.action?search_term=Califano&doc_id=-1&pm=2&folio=28#pg30

المؤلفون: Patricia Cerrutti, Lucas Marchetti, Alicia Noemi Califano, Bianca Muzzio, Silvina Cecilia Andres

المصدر: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

مصطلحات موضوعية: food.ingredient, Materials science, Otras Ingenierías y Tecnologías, Water activity, Bioengineering, TEXTURE, INGENIERÍAS Y TECNOLOGÍAS, Applied Microbiology and Biotechnology, Nanocellulose, Alimentos y Bebidas, LOW-LIPID MEAT EMULSIONS, 0404 agricultural biotechnology, food, RHEOLOGY, BACTERIAL NANOCELLULOSE, Food science, Water content, purl.org/becyt/ford/2.11 [https], Animal fat, WATER-BINDING PROPERTIES, Sunflower oil, 04 agricultural and veterinary sciences, Microstructure, 040401 food science, purl.org/becyt/ford/2 [https], Chewiness, Food Science, Low sodium

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b598913a119eb0decd20783c3a71ff30
https://www.sciencedirect.com/science/article/pii/S2213329117300187

المؤلفون: Silvina Cecilia Andres, Alicia Noemi Califano, Lílian Mónica Romero, Lucas Marchetti

المصدر: Grasas y Aceites, Vol 68, Iss 4, Pp e226-e226 (2017)
Grasas y aceites, 68(4):e226
Grasas y Aceites; Vol. 68 No. 4 (2017); e226
Grasas y Aceites; Vol. 68 Núm. 4 (2017); e226
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Grasas y Aceites, Vol 68, Iss 4, Pp e226-e226 (2018)
SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP

مصطلحات موضوعية: Antioxidant, Otras Ingenierías y Tecnologías, Thiobarbituric acid, DPPH, medicine.medical_treatment, TBARS, lcsh:TX341-641, Pecan nut expeller cake, Torta de prensada de nuez pecan, Antioxidant capacity, Antioxidante, Perfil de ácidos grasos, Storage, Almacenamiento, Fatty acid profile, PECAN NUT EXPELLER CAKE, antioxidant capacity, INGENIERÍAS Y TECNOLOGÍAS, 01 natural sciences, fatty acid profile, storage, Alimentos y Bebidas, chemistry.chemical_compound, ANTIOXIDANT CAPACITY, 0404 agricultural biotechnology, Lipid oxidation, medicine, TX341-641, Food science, Ciencias Exactas, purl.org/becyt/ford/2.11 [https], ABTS, Chemistry, Nutrition. Foods and food supply, 010401 analytical chemistry, Organic Chemistry, 04 agricultural and veterinary sciences, Malondialdehyde, 040401 food science, 0104 chemical sciences, purl.org/becyt/ford/2 [https], tbars, Composition (visual arts), FATTY ACID PROFILE, lcsh:Nutrition. Foods and food supply, pecan nut expeller cake, Food Science, STORAGE

وصف الملف: application/pdf; text/html; application/xml

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1c72184d2f446650a2187664f5f3fb74
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1693

المؤلفون: Pedro Cerruti, Lucas Marchetti, Silvina Cecilia Andres, Alicia Noemi Califano

المصدر: Food Hydrocolloids. 98:105315

مصطلحات موضوعية: Materials science, Otras Ingenierías y Tecnologías, 010304 chemical physics, General Chemical Engineering, TEXTURE, INGENIERÍAS Y TECNOLOGÍAS, 04 agricultural and veterinary sciences, General Chemistry, 040401 food science, 01 natural sciences, Nanocellulose, Alimentos y Bebidas, 0404 agricultural biotechnology, RHEOLOGY, BACTERIAL NANOCELLULOSE, 0103 physical sciences, Gluten free, GLUTEN-FREE MUFFIN BATTERS, Humanities, Food Science

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::29f4365104a15e9b7d66a262064c7d00
https://doi.org/10.1016/j.foodhyd.2019.105315