Search Results - "ARMADA, Margarita"

Harina de banana: producción, caracterización fisicoquímica, tecnológica y funcional by Sajama, Jaquelina Noemi, Mariela Toconás, Nancy, Ramón, Adriana Noemí, Alcocer, Jimena Cecilia, Josúe Villalva, Fernando, Armada, Margarita, Olivares La Madrid, Ana Paula, Goncalvez de Oliveira, Enzo

“…Introduction: Banana is a climacteric fruit, source of nutrients that can be used to obtain by-products, flours, and starches. The aim was to obtain banana…”
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Microstructure and storage stability of precooked kiwicha products by Burgos, Verónica Elizabeth, Armada, Margarita

“…The aims of this research were to evaluate the storage stability of precooked kiwicha products (PK = puffed kiwicha and LK = laminated kiwicha) and to compare…”
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Development of blueberry (Vaccinium corymbosum L.) waste powder as a potential food ingredient with functional properties by Olivares La Madrid, Ana Paula, Villalva, Fernando, Lotufo Haddad, Agustina, Alcocer, Jimena, Cravero, Andrea, Armada, Margarita

“…Salta province, northwestern Argentina, produces blueberries for export and discards fruits with a potential quantity of bioactive compounds. These bioactive…”
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Study of bitterness perception of quinoa (Chenopodium quinoa wild.) saponin extracts by Bonfiglio, Gisella V., Wierna, Rita V., Bonini, Norberto A., Armada, Margarita, Goldner, María C.

“…The thresholds and behavior of bitterness perception over time were studied for quinoa saponins. The detection threshold was calculated in two ways using…”
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Evaluation of Texture Profile, Color and Determination of FOS in Yacón Products (Smallanthus sonchifolius) by Del Castillo, Valeria Cristina, Goldner, María Cristina, Armada, Margarita

“…Textural characteristics, color and fructooligosaccharides (FOS) content, in yacón root products (syrup and dried snack subjected to different pretreatments…”
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Preparation and characterization of montmorillonite/brea gum nanocomposites films by Slavutsky, Aníbal M., Bertuzzi, María A., Armada, Margarita, García, María G., Ochoa, Nelio A.

“…The aim of this study was the formulation and characterization of films, based on gum exudates from Brea tree and nanoclay particles, for food applications…”
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Effect of precooking on antinutritional factors and mineral bioaccessibility in kiwicha grains by Burgos, Verónica Elizabeth, Binaghi, María Julieta, de Ferrer, Patricia Ana Ronayne, Armada, Margarita

“…Kiwicha is the most important genus of Amaranthus and has a high mineral content. However, it contains antinutritional factors that may influence their…”
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Textural, Pasting, and Rheological Behavior of Starch‐Pectin‐Sucrose Gels: Relation with Sensory Perception by Lotufo Haddad, Agustina M., Ribotta, Pablo, Armada, Margarita, Goldner, María C.

“…The aims of this research are: (1) to analyze textural, pasting, and rheological characteristics of gels made with Andean potato starch (APS) compared with…”
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Physico‐chemical and sensory properties of marmalades made from mixtures of fruits and under‐exploited Andean tubers by Lotufo Haddad, Agustina M, Margalef, María Isabel, Armada, Margarita, Goldner, María Cristina

“…BACKGROUND This work studies the added value to the Andean tuber crops through the production of jams. The objective were: (1) to study the sensory and…”
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Food menus evaluation for most liked products in children from Puna, region of Argentina by Goldner, María Cristina, Lescano, Gerardo, Armada, Margarita

“…► The consumption of vegetables by children of the Puna is confortable. ► Puchero with gelatin was the worst menu concerning the daily values. ► Asado with…”
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Physicochemical characterisation of the hydrocolloid from Brea tree (Cercidium praecox) by Bertuzzi, María A., Slavutsky, Anibal M., Armada, Margarita

“…Summary The Brea gum (BG) is a hydrocolloid obtained as phloematic exudate from Cercidium praecox. The exudate was purified by solution and subsequent drying…”
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Physicochemical characterisation of the hydrocolloid from Brea tree (Cercidium praecox) by BERTUZZI, Maria A, SLAVUTSKY, Anibal M, ARMADA, Margarita

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Comparative study of sensory and instrumental characteristics of texture and color of boiled under-exploited Andean tubers by Goldner, María C., Pérez, Oscar E., Pilosof, Ana M.R., Armada, Margarita

“…Andean tubers are traditional staple food with different sizes, forms, colors and textures which, nowadays, are under-exploited. The work’s aims were 1) to…”
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Iron, zinc and calcium dialyzability from extruded product based on whole grain amaranth (Amaranthus caudatus and Amaranthus cruentus) and amaranth/Zea mays blends by Galan, María Gimena, Drago, Silvina Rosa, Armada, Margarita, José, Rolando González

“…Amaranth is a Native American grain appreciated for its high nutritional properties including high mineral content. The aim of this study was to evaluate the…”
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Foods formulation for people with celiac disease based on quinoa (Chenopoduim quinoa), cereal flours and starches mixtures by Del Castillo, Valeria, Lescano, Gerardo, Armada, Margarita

“…Gluten free food for people with celiac disease based on quinoa, rice and corn flours and starches, were formulated. An informatic tool (ALIM V 1.0) developed…”
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Harina de banana: producción, caracterización fisicoquímica, tecnológica y funcional: Producción de harina de banana by Toconás, Nancy Mariela, Villalva, Fernando Josué, Sajama, Jaqueline Noemí, Olivares La Madrid, Ana Paula, Ramón, Adriana Noemí, Alcocer, Jimena Cecilia, Goncalvez de Oliveira, Enzo, Armada, Margarita

“…Introducción: La banana es una fruta tipo climatérica fuente de nutrientes, que puede ser utilizada para la obtención de subproductos, entre ellos, harinas y…”
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Formulación de alimentos para celíacos con base en mezclas de harinas de quínoa, cereales y almidones Foods formulation for people with celíac disease based on quinoa (Chenopoduim quinoa), cereal flours and starches mixtures by Valeria Del Castillo, Gerardo Lescano, Margarita Armada

“…Se formularon alimentos sin gluten para celíacos en base a mezclas de harina de quínoa (Chenopodium quinoa), arroz y maíz con almidones. Para la formulación de…”
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Water barrier properties of starch-clay nanocomposite films Propriedades de barreira à água de filmes de nanocompósitos de amido e argila by Aníbal Marcelo Slavutsky, María Alejandra Bertuzzi, Margarita Armada

“…The functional properties of corn starch based films were improved by incorporating nanoclay (Montmorillonite). Nanoclay was incorporated in the polymer matrix…”
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Mechanical properties of a high amylose content corn starch based film, gelatinized at low temperature Propriedades mecânicas de filme a base de amido de milho de alto teor de amilose gelatinizado em baixa temperatura by Maria Alejandra Bertuzzi, Juan Carlos Gottifredi, Margarita Armada

“…In the present study, a better knowledge of the influence of plasticizer content, storage relative humidity and film thickness on the mechanical properties of…”
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CO229. ANÁLISIS FÍSICO-QUÍMICO, FUNCIONAL Y MORFOLÓGICO DE ALMIDONES NATIVOS DE BANANO VERDE, YUCA Y PAPA by Patricia Liliana Jiménez De Erramouspe, Armada, Margarita, Blanco, Silvia Cristina, Silvia Mónica Camacho

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