Search Results - "Buera, M.P."

Propolis encapsulation by spray drying: Characterization and stability by Busch, V.M., Pereyra-Gonzalez, A., Šegatin, N., Santagapita, P.R., Poklar Ulrih, N., Buera, M.P.

“…Propolis extracts have shown to possess several health beneficial properties attributed to their phenol composition. Several pharmaceutical formulations are…”
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Rheological characterization of vinal gum, a galactomannan extracted from Prosopis ruscifolia seeds by Busch, V.M., Delgado, J.F., Santagapita, P.R., Wagner, J.R., Buera, M.P.

“…Prosopis ruscifolia (or vinal tree) is an abundant plant from Argentina semiarid areas, whose seeds contain a galactomannan type interesting gum: vinal gum…”
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Stabilization of refrigerated avocado pulp: Effect of Allium and Brassica extracts on enzymatic browning by Bustos, M.C., Mazzobre, M.F., Buera, M.P.

“…The aim of this paper was to study the effectiveness of Allium and Brassica extracts to inhibit the evolution of enzymatic browning of avocado pulp tissue…”
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Water–solids interactions, matrix structural properties and the rate of non-enzymatic browning by Acevedo, N., Schebor, C., Buera, M.P.

“…The kinetics of non-enzymatic browning (NEB) was studied in freeze-dried model and food systems in a wide range of relative humidity (R.H.) values. PVP,…”
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Modeling temperature dependence of honey viscosity and of related supersaturated model carbohydrate systems by Recondo, M.P., Elizalde, B.E., Buera, M.P.

“…The viscosities of a unifloral honey and supersaturated sugar solutions were measured between −5 and 70 °C. All systems exhibited Newtonian behavior with…”
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Advances in the study of the kinetics of color and fluorescence development in concentrated milk systems by Rozycki, S.D., Buera, M.P., Piagentini, A.M., Costa, S.C., Pauletti, M.S.

“…The kinetics of color and fluorescence development in systems containing whole milk powder (WMP), sucrose (S) and water were studied; the influence of three…”
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Heat-induced changes in dairy products containing sucrose by Rozycki, S.D., Buera, M.P., Pauletti, M.S.

“…The aim of the present work was to analyse the influence of the variables reaction temperature, casein–sucrose ratio and pH, on the kinetic parameters of…”
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A simple model for predicting the viscosity of sugar and oligosaccharide solutions by CHIRIFE, J, BUERA, M. P

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Retention of β-galactosidase activity as related to Maillard reaction, lactose crystallization, collapse and glass transition in low moisture whey systems by Burin, L., Jouppila, K., Roos, Y.H., Kansikas, J., Buera, M.P.

“…Retention of β-galactosidase activity was analyzed in whey model systems in relation to browning development and physical characteristics of the matrix (degree…”
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The kinetics of colour and fluorescence development in concentrated milk systems by Rozycki, S.D., Pauletti, M.S., Costa, S.C., Piagentini, A.M., Buera, M.P.

“…The kinetics of colour and fluorescence development were studied in aqueous systems containing whole milk powder (WMP) and sucrose (S) at three WMP/S ratios (…”
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Retention of β-Carotene Encapsulated in a Trehalose-based Matrix as Affected by Water Content and Sugar Crystallization by Elizalde, B.E, Herrera, M.L, Buera, M.P

“…Retention of β-carotene encapsulated in an amorphous trehalose-gelatin matrix and surface color changes were studied during storage of samples at several water…”
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Thermal resistance of β-galactosidase in dehydrated dairy model systems as affected by physical and chemical changes by Burin, L., Buera, M.P., Hough, G., Chirife, J.

“…The objective was to study the remaining activity of the enzyme β-galactosidase in dehydrated dairy systems and its relationship with simultaneous chemical…”
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Glassy state and thermal inactivation of invertase and lactase in dried amorphous matrices by Schebor, C. (Universidad de Buenos Aires, Buenos Aires, Argentina.), Burin, L, Buera, M.P, Aguilera, J.M, Chirife, J

“…The thermal stability of enzymes lactase and invertase in dried, amorphous matrices of sugars (trehalose, maltose, lactose, sucrose, raffinose) and some other…”
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Stabilization of the Restriction Enzyme EcoRI Dried with Trehalose and Other Selected Glass-Forming Solutes by Rossi, Silvia, Buera, María P., Moreno, Silvia, Chirife, Jorge

“…The stabilization of the restriction enzyme EcoRI by its incorporation into aqueous glass‐forming carbohydrate or polymer solutions, followed by vacuum‐drying…”
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DSC Confirmation That Vitrification Is Not Necessary for Stabilization of the Restriction Enzyme EcoRI Dried with Saccharides by Buera, María P., Rossi, Silvia, Moreno, Silvia, Chirife, Jorge

“…The glass transition temperature (Tg) of preparations of the restriction enzyme EcoRI, vacuum‐dried in the presence of sucrose, trehalose, or raffinose, was…”
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A critical evaluation of fluorescence as a potential marker for the Maillard reaction by Matiacevich, Silvia B., Pilar Buera, M.

“…During storage of foods and biological systems, fluorescent products are developed through the Maillard reaction, along with the brown pigments. Fluorescent…”
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Thermostability and Browning Development of Fungal α-amylase Freeze-dried in Carbohydrate and PVP Matrices by Terebiznik, M.R., Buera, M.P., Pilosof, A.M.R.

“…Thermal stability and browning development of systems containing fungal α-amylase in lactose, raffinose, sucrose, trehalose and polyvinylpyrrolidone (PVP)…”
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Stimulating effect of sorbitol and xylitol on germination and growth of some xerophilic fungi by Patriarca, A., Larumbe, G., Buera, M.P., Vaamonde, G.

“…Sorbitol and xylitol are polyols often used in foods as naturally occurring sugar substitutes. They provide sweet taste and reduced calories in products of…”
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Structural Collapse Prevents β-Carotene Loss in a Supercooled Polymeric Matrix by Prado, Soledad M, Buera, M. Pilar, Elizalde, Beatriz E

“…The kinetics of degradation and surface color changes of β-carotene encapsulated in a polymeric matrix (PVP-40) and its relationship with physical changes…”
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Viability and thermal stability of a strain of Saccharomyces cerevisiae freeze-dried in different sugar and polymer matrices by Lodato, P, Huergo, M.S. de, Buera, M.P

“…The viability and thermal stability of a freeze-dried yeast strain were studied in relation to some physical properties of the matrices in which the cells were…”
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