Search Results - "Andres, Silvina C"

Dulce de leche‐like product enriched with emulsified pecan oil: Assessment of physicochemical characteristics, quality attributes, and shelf‐life by Ranalli, Natalia, Andrés, Silvina C., Califano, Alicia N.

“…“Dulce de leche” (DL) is a rich, creamy, caramel‐like milk‐based sauce or spread, prepared by concentrating whole milk with sucrose, reaching a lipid content…”
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Physicochemical characterization and functional properties of flours from North‐western Argentina bean (Phaseolus vulgaris L.) cultivars by Nagai, Nadia F., Argel, Natalia S., Andrés, Silvina C.

“…Background and Objectives Beans are widely consumed throughout the world, usually as whole seeds. However, its use as flour is not widely used and they could…”
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Bacterial nanocellulose as novel additive in low-lipid low-sodium meat sausages. Effect on quality and stability by Marchetti, Lucas, Muzzio, Bianca, Cerrutti, Patricia, Andrés, Silvina C., Califano, Alicia N.

“…[Display omitted] •Bacterial nanocellulose (BNC) a novel biopolymer has great potential in meat industry.•A more solid-like matrix was developed when BNC was…”
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Effects of gamma irradiation on the sensory and metabolic profiles of two peach cultivars by Pieroni, Victoria, Ottaviano, Fernanda Gugole, Sosa, Miriam, Gabilondo, Julieta, Budde, Claudio, Colletti, Analía C., Denoya, Gabriela, Polenta, Gustavo, Bustamante, Claudia, Müller, Gabriela, Pachado, José, Andres, Silvina C, Cardinal, Paula, Rodriguez, Graciela, Garitta, Lorena

“…BACKGROUND The suitability of commercial peaches for minimal processing (MP) is limited, mainly due to shortened shelf‐life. Gamma irradiation has emerged in…”
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Use of nanocellulose in meat products by Marchetti, Lucas, Andrés, Silvina C

“…•Raw meat batters with nanocellulose showed a predominantly gel-like elastic behavior.•Nanocellulose emulsifying and water-binding properties increase product…”
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Physicochemical, Microbiological and Oxidative Changes During Refrigerated Storage of n‐3 PUFA Enriched Cooked Meat Sausages with Partial NaCl Substitution by Marchetti, Lucas, Andrés, Silvina C., Califano, Alicia N.

“…Storage stability of cooked meat sausages with 50 g marine oil/kg and two salt combinations: (1) 14.00 g NaCl/kg and 2.0 g sodium tripolyphosphate (TPP)/kg,…”
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Rheological Behavior of Low‐Fat Dulce De Leche with Added Xanthan Gum by Ranalli, Natalia, Andrés, Silvina C., Califano, Alicia N.

“…Dulce de leche (DL), a typical jam of South America, is commercialized with diverse flow characteristics that corresponds to its different uses. In order to…”
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Stress relaxation characteristics of low-fat chicken sausages made in Argentina by Andrés, Silvina C., Zaritzky, Noemí E., Califano, Alicia N.

“…Low-fat sausages were prepared with fresh chicken breast meat and formulated with different levels of added fat, whey protein concentrate, and hydrocolloids…”
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effect of temperature on microbial growth in apple cubes packed in film and preserved by use of orange juice by Andres, S.C, Giannuzsi, L, Zaritzky, N.E

“…Red delicious apple cubes were packed in fresh orange juice containing chemical preservatives (citric and ascorbic acid, potassium sorbate) and covered with…”
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Stress relaxation characteristics of low-fat chicken sausages made in Argentina: Beef Up Your Tango - Meat Research in Argentina by ANDRES, Silvina C, ZARITZKY, Noemi E, CALIFANO, Alicia N

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Rheological Behavior of Low-Fat Dulce De Leche with Added Xanthan Gum: LOW-FAT DULCE DE LECHE RHEOLOGY by Ranalli, Natalia, Andrés, Silvina C., Califano, Alicia N.

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Physicochemical, Microbiological and Oxidative Changes During Refrigerated Storage of n-3 PUFA Enriched Cooked Meat Sausages with Partial NaCl Substitution: Storage of n-3 PUFA Enriched and Low NA Sausages by Marchetti, Lucas, Andrés, Silvina C., Califano, Alicia N.

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